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Preparation of compound fruity birch liquid syrup

A technology of birch sap and compound fruit juice, which is applied in confectionery, confectionary industry, food preservation, etc., can solve the problems of not realizing the potential value of birch sap, lack of uniformity, and uneven product quality, etc., and achieve a wide range Develop prospects and market value, prevent spoilage, unique flavor effects

Pending Publication Date: 2019-07-26
YICHUN ACAD OF FORESTRY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In terms of beverage application, the process technology is still relatively backward, there are many low-level repetitions, no competitive products have been formed, there is no unified national standard control, product quality is inconsistent, lack of market advantages, and the potential of birch sap has not been fully realized. value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] 1. Select the birch sap collected on the same day, and use the saturated steam under heating conditions to make the temperature quickly reach 145°C-150°C, and maintain it for 8-10 minutes to achieve the high-temperature instantaneous sterilization effect, then add it to the decompression concentrator, at 0.12MPa ~0.95MPa, rotating speed 70~85r / min, 65℃~70℃ for 1.5 hours to 2 hours to obtain birch sap concentrate. 2. Thoroughly clean the 4 kinds of wild fruits of thorn rose fruit, shandingzi, Arana adenocarba, and kiwi fruit, mix and crush them according to the weight ratio of 1:1:2:2, and then pass through the colloid mill for 15 minutes~ 20 minutes, homogenizer for 10 minutes to 15 minutes, centrifugal filtration for 8 minutes to 10 minutes to obtain compound juice, and then it is heated to saturated steam to make the temperature quickly reach 120°C to 130°C, and then added to the reduced Concentrate in a pressure concentrator at 0.11MPa-0.85MPa, rotating speed 65-75r / ...

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PUM

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Abstract

The invention relates to preparation of a compound fruity birch liquid syrup, and belongs to the technical field of food processing. The preparation is characterized by comprising selecting the birchliquid collected on the day, sterilizing the birch liquid and adding the sterilized birch liquid into a vacuum concentrator for concentration to obtain a birch liquid concentrated solution, mixing four kinds of wild fruits, such as rosa davurica, malus pallasiana, aronia melanocarpa elliott and actinidia kolomikta planch, at a weight ratio of 1:1:2:2, then treating the mixture with a colloid milland a homogenizer, centrifuging and filtering for 8-10 minutes to obtain a composite juice, sterilizing the composite juice and adding the juice into the vacuum concentrator for concentration to obtain a compound juice concentrate; adding the birch liquid concentrate and the composite juice concentrate as per the weight ratio of 5:1 and stirring for 12 minutes, then adding the concentrate to the vacuum concentrator again for concentration till the volume is reduced by 50 times to obtain the composite fruity birch liquid syrup. The syrup is concentrated for multiple times at different low temperatures, and has better stability, flavor and taste. Nutritional ingredients do not contain any preservative.

Description

technical field [0001] The invention relates to the preparation of compound fruity birch sap syrup, which belongs to the technical field of food processing. Background technique [0002] Birch is a deciduous tree belonging to the Betaceae Betula family. The bark is smooth and peels off in thin layers. Alternate single leaves, usually with glandular points under the leaves, and serrated margins. Veins pinnately petiolate. Flowers unisexual, monoecious. The young birch grows relatively quickly, and begins to bear fruit in about 15 years, with abundant fruits, and enters the decline period in about 50 years. Birch likes to grow in a sunny and humid environment, does not like shade, has low requirements for soil, and can grow well on fertile brown land. [0003] According to the determination, the main components of birch sap are sugars, amino acids, vitamins, fatty acids and mineral elements. The content and physical and chemical properties of its components are related to...

Claims

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Application Information

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IPC IPC(8): A23G3/48A23L3/16
CPCA23G3/48A23L3/16A23V2002/00A23V2250/21A23V2300/24
Inventor 郭兴刘运伟张巍刘继云李占君高智涛王洪刚范冬茹
Owner YICHUN ACAD OF FORESTRY
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