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Clarified rose juice, low-sugar rose yogurt and preparation method of clarified rose juice and low-sugar rose yogurt based on enzymolysis

A clarified juice and rose technology, applied in milk preparations, dairy products, food science, etc., can solve the problems of easy oxidation and decomposition of anthocyanins, browning of rose yoghurt, and affecting the preservation and drinking of drinks, etc., to achieve good enzymatic hydrolysis effect , Improve the juice yield, guarantee and quality effect

Active Publication Date: 2019-12-20
CHENGDU ACAD OF AGRI & FORESTRY SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the serious decomposition of anthocyanins contained in roses, the loss of total flavonoids and total polyphenols is relatively high, and the anthocyanins in the extract are prone to oxidative decomposition and are extremely unstable, which in turn leads to browning of the rose juice. Affect the preservation of beverages and people's drinking
[0004] Rose yogurt is a flavored yogurt made from rose juice and milk with sucrose added. Because rose juice is difficult to preserve, rose yogurt added with rose juice is also prone to browning during storage, which affects people's drinking
At the same time, in order to make rose yogurt have a good taste and higher sweetness, the sucrose content in yogurt is relatively high, so it is not suitable for diabetics and people who lose weight.

Method used

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  • Clarified rose juice, low-sugar rose yogurt and preparation method of clarified rose juice and low-sugar rose yogurt based on enzymolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The present embodiment provides a method for preparing clarified rose juice based on enzymolysis, comprising the following steps:

[0028] Cleaning of raw materials: select undamaged fresh roses. The fresh roses used in this example are black edible roses from Yunnan. Wash the fresh roses and drain them for later use.

[0029] Color protection and beating: mix fresh roses with 4°C deionized water at a ratio of 1:20, and then add a color protection agent to the mixture. The color protection agent in this embodiment uses citric acid and malic acid at a ratio of 1:20. 1 mass ratio compounding. The pH value of the mixture is adjusted to 3.5, and then placed in a juice extractor for beating and mixing to obtain a slurry.

[0030] Enzymolysis: S1. Calculated with fresh roses as the substrate, add 530U / g xylanase to the slurry, and the slurry containing xylanase is treated with a high-voltage pulsed electric field with an electric field strength of 15kV / cm and a pulse number ...

Embodiment 2

[0036] The preparation method of the rose clarified juice based on enzymolysis of the present embodiment comprises the following steps:

[0037] Cleaning of raw materials: select undamaged fresh roses. The fresh roses used in this example are Yunnan red roses. Wash and drain the fresh roses for later use.

[0038] Color protection and beating: mix fresh roses with 4°C deionized water at a ratio of 1:15 to liquid, and then add a color protection agent to the mixture. The color protection agent in this embodiment uses citric acid and malic acid at a ratio of 1:1. 2 mass ratio compounding. The pH value of the mixture is adjusted to 3, and then placed in a juice extractor for beating and mixing to obtain a slurry.

[0039] Enzymolysis: S1. Calculated with fresh roses as the substrate, add 400U / g xylanase to the slurry, and the slurry containing xylanase is treated with a high-voltage pulsed electric field with an electric field strength of 18kV / cm and a pulse number of 33 , the ...

Embodiment 3

[0045] The preparation method of the rose clarified juice based on enzymolysis of the present embodiment comprises the following steps:

[0046] Cleaning of raw materials: select undamaged fresh roses. The fresh roses used in this example are Yunnan red roses. Wash and drain the fresh roses for later use.

[0047] Color protection and beating: mix fresh roses with 4°C deionized water at a material-to-liquid ratio of 1:18, and then add a color protection agent to the mixture. The color protection agent in this embodiment uses citric acid and malic acid at a ratio of 2:1. 1 mass ratio compounding. The pH value of the mixture is adjusted to 3.5, and then placed in a juice extractor for beating and mixing to obtain a slurry.

[0048] Enzymolysis: S1. Calculated with fresh roses as the substrate, add 750U / g xylanase to the slurry, and the slurry containing xylanase is treated with a high-voltage pulsed electric field with an electric field strength of 16kV / cm and a pulse number of...

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Abstract

The invention discloses clarified rose juice, low-sugar rose yogurt and preparation method of the clarified rose juice and the low-sugar rose yogurt based on enzymolysis, and belongs to the technicalfield of rose beverages and food processing. The preparation method of the clarified rose juice includes the steps of cleaning, color protection, pulping, enzymolysis and filtration. The enzymolysis process is assisted by high-voltage pulsed electric field to improve the enzymolysis efficiency and the enzymolysis effect, and the stability of the enzymatic hydrolysis is improved by controlling theenzymolysis conditions. The clarified rose juice of the invention has the advantages of clarification, stability, easy preservation and high content of total polyphenols and total flavonoids. The invention also relates to the low-sugar rose yogurt which is prepared from the following raw materials in parts by weight: 18-22 parts of raw milk, 1.2-1.8 parts of the clarified rose juice, 1.5-2.5 partsof mixed sugar and 1-1.6 parts of a leavening agent. The low-sugar rose yogurt of the invention has stable quality, difficult browning, low sucrose content and good taste.

Description

technical field [0001] The invention belongs to the technical field of rose drink and food processing, and in particular relates to enzymolysis-based clarified rose juice, rose low-sugar yoghurt and a preparation method thereof. Background technique [0002] Rose is a deciduous shrub of Rosaceae Rosa. It has strong fragrance and bright color. It is edible, medicinal and ornamental. It is an important economic crop. According to the "Materia Medica Text": "Rose, clear but not turbid, harmonious but not violent, softens the liver and refreshes the stomach, relieves qi and activates blood, clears and suffocates stagnation, and has no disadvantages of pungent, warm, rigid and dry. , the most efficient and the most docile, there is almost no match for fragrance products.” Roses are sweet and slightly bitter in taste, slightly warm in nature, and return to the liver, spleen, and stomach meridians; the aroma diffuses; it has the effects of soothing the liver and relieving stagnati...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/84A23L33/00A23C9/13
CPCA23L2/38A23L2/84A23L33/00A23C9/13
Inventor 狄飞达郑亭张驰松刘继丁捷彭毅秦刘一静杜沂临纪芯钥涂彩虹冯骏郑旗
Owner CHENGDU ACAD OF AGRI & FORESTRY SCI
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