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
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[0026] Example one
[0027] This embodiment provides a method for preparing rose clarified juice based on enzymatic hydrolysis, including the following steps:
[0028] Raw material cleaning: select fresh roses without damage. The fresh roses used in this embodiment are Yunnan Edible Rose Ink Red. The fresh roses are washed and drained for use.
[0029] Color protection and beating: Mix fresh rose with 4°C deionized water according to the material-to-liquid ratio of 1:20, and then add color retention agent to the mixed liquid. The color retention agent of this embodiment uses citric acid and malic acid according to 1:20 1 mass ratio compound. Adjust the pH value of the mixed liquid to 3.5 and place it in a juicer to beat and mix to obtain a slurry.
[0030] Enzymatic hydrolysis: S1. Calculate with fresh rose as the substrate, add 530U / g xylanase to the slurry, and the xylanase-containing slurry is treated with a high-voltage pulsed electric field, the electric field strength is 15kV / c...
Example Embodiment
[0035] Example two
[0036] The preparation method of rose clarified juice based on enzymatic hydrolysis of this embodiment includes the following steps:
[0037] Raw material cleaning: select fresh roses without damage. The fresh roses used in this embodiment are Yunnan Edible Rose Dianhong. The fresh roses are washed and drained for use.
[0038] Color protection and beating: mix fresh rose with 4°C deionized water according to the material-to-liquid ratio of 1:15, and then add color retention agent to the mixed solution. The color retention agent of this embodiment uses citric acid and malic acid according to 1:15 2. The quality ratio is compounded. Adjust the pH value of the mixed solution to 3 and place it in a juicer to beat and mix to obtain a slurry.
[0039] Enzymatic hydrolysis: S1. Calculate with fresh rose as a substrate, add 400U / g xylanase to the slurry, and the slurry containing xylanase is processed by a high-voltage pulsed electric field, the electric field intensity...
Example Embodiment
[0044] Example three
[0045] The preparation method of rose clarified juice based on enzymatic hydrolysis of this embodiment includes the following steps:
[0046] Raw material cleaning: select fresh roses without damage. The fresh roses used in this embodiment are Yunnan Edible Rose Dianhong. The fresh roses are washed and drained for use.
[0047] Color protection and beating: Mix fresh rose with 4°C deionized water according to the material-to-liquid ratio of 1:18, and then add color retention agent to the mixed solution. The color retention agent of this embodiment uses citric acid and malic acid according to 2: 1 mass ratio compound. Adjust the pH value of the mixed liquid to 3.5 and place it in a juicer to beat and mix to obtain a slurry.
[0048] Enzymatic hydrolysis: S1. Calculate with fresh rose as the substrate, add 750U / g xylanase to the slurry, and the slurry containing xylanase is processed by a high-voltage pulsed electric field, the electric field strength is 16kV / cm,...
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