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Roxburgh rose fruit juice flavor regulating and controlling method

A technology for thorn pear and fruit juice, which is applied in the field of flavor control of thorn pear juice, can solve the problems of reduction of nutrients in the original thorn pear juice, loss of nutrients and functional components, prominent sour and bitter taste, etc., and is suitable for large-scale production in factories, maintaining Nutrients, sensory enhancement effects

Active Publication Date: 2019-11-15
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Currently commercially available Rosa roxburghii juice beverage products are generally based on 10%-30% Rosa roxburghii raw juice content to produce Rosa roxburghii juice drinks, the nutritional components of the Rosa roxburghii raw juice are greatly reduced, which is not conducive to giving full play to its health care function
However, the original juice type beverage of Rosa roxburghii is more because of its higher tannin content, which causes the mouthfeel to be sour and bitter, and has poor palatability. The existing technology adopts traditional technologies such as gelatin tannin method, chitosan method, and bentonite method to remove Rosa roxburghii. Bitter taste in medium, but the process is complicated and causes loss of nutrition and functional components

Method used

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  • Roxburgh rose fruit juice flavor regulating and controlling method
  • Roxburgh rose fruit juice flavor regulating and controlling method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1. A method for regulating the flavor of roxburghii juice, which is carried out according to the following steps:

[0040] a. Juice the roxburghii pulp after removing impurities, filter to obtain the original juice, and reserve the original juice;

[0041] b. Add black tea leaves to the original juice, mix well and extract for 15-20 minutes, filter through a 200-mesh sieve after extraction, and take the filtrate for later use;

[0042] c. Add sodium glutamate and sodium chloride to the filtrate, use a high-speed disperser to stir and then mix evenly to obtain thorn pear juice.

[0043] Specifically, in step b, the mass ratio of raw juice to black tea leaves is 100:0.25.

[0044] Specifically, in step c, the mass ratio of the filtrate to sodium glutamate is 100:0.05, and the mass ratio of the filtrate to sodium chloride is 100:0.1.

Embodiment 2

[0045] Example 2. A method for regulating the flavor of roxburghii juice, which is carried out according to the following steps:

[0046] a. Juice the roxburghii pulp after removing impurities, filter to obtain the original juice, and reserve the original juice;

[0047] b. Add black tea leaves to the original juice, mix well and extract for 15-20 minutes, filter through a 150-200 mesh sieve after extraction, and take the filtrate for later use;

[0048] c. Add sodium glutamate and sodium chloride to the filtrate and mix well to obtain thorn pear juice.

[0049] Specifically, in step b, the mass ratio of raw juice to black tea leaves is 100:0.2.

[0050] Specifically, in step c, the mass ratio of the filtrate to sodium glutamate is 100:0.03, and the mass ratio of the filtrate to sodium chloride is 100:0.05.

[0051] Specifically, in step c, the mixing is specifically mixing using a high-speed disperser after stirring.

Embodiment 3

[0052] Example 3. A method for regulating the flavor of roxburghii juice, which is carried out according to the following steps:

[0053] a. Juice the roxburghii pulp after removing impurities, filter to obtain the original juice, and reserve the original juice;

[0054] b. Add black tea leaves to the original juice, mix well and extract for 15-20 minutes, filter through a 150-200 mesh sieve after extraction, and take the filtrate for later use;

[0055] c. Add sodium glutamate and sodium chloride to the filtrate and mix well to obtain thorn pear juice.

[0056] Specifically, in step b, the mass ratio of raw juice to black tea leaves is 100:0.4.

[0057] Specifically, in step c, the mass ratio of the filtrate to sodium glutamate is 100:0.06, and the mass ratio of the filtrate to sodium chloride is 100:0.15.

[0058] Specifically, in step c, the mixing is specifically mixing using a high-speed disperser after stirring.

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PUM

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Abstract

The invention discloses a roxburgh rose fruit juice flavor regulating and controlling method. The roxburgh rose fruit juice flavor regulating and controlling method comprises the following steps: (a)juicing roxburgh rose pulp after impurity removal, and executing filtering to obtain raw juice for later use; (b) adding black tea leaves into the raw juice, executing even stirring and leaching, thenexecuting filtering after leaching, and taking the filtrate for later use; (c) adding sodium glutamate and sodium chloride into the filtrate, and evenly stirring them to obtain roxburgh rose fruit juice. According to the roxburgh rose fruit juice flavor regulating and controlling method, the sensory quality of the roxburgh rose juice can be improved, and meanwhile, the nutritional components of original roxburgh rose juice can be maintained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for regulating the flavor of roxburghii juice. Background technique [0002] Currently commercially available Rosa roxburghii juice beverage products are generally based on 10%-30% Rosa roxburghii raw juice content to produce Rosa roxburghii juice drinks, the nutritional components of the Rosa roxburghii raw juice are greatly reduced, which is not conducive to giving full play to its health care function . However, the original juice type beverage of Rosa roxburghii is more because of its higher tannin content, which causes the mouthfeel to be sour and bitter, and has poor palatability. The existing technology adopts traditional technologies such as gelatin tannin method, chitosan method, and bentonite method to remove Rosa roxburghii. Bitter and astringent taste, but the process is complicated and causes the loss of nutrition and functional components. Therefore, it is ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52
Inventor 丁筑红陈思奇李进徐杨莹
Owner GUIZHOU UNIV
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