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Method for extracting mulberry fruit juice

A fruit juice and pomace technology, applied in the field of mulberry juice, can solve the problem of incomplete utilization of mulberries and achieve the effect of increasing the juice yield

Inactive Publication Date: 2019-12-31
山东圣源绿色食品科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the incomplete utilization of mulberries in the prior art, the present invention provides an efficient and simple mulberry juice extraction technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of mulberry fruit juice extraction technology, comprises the following steps:

[0020] (1) Juicing once: fresh mulberry: water = 1:1 mass ratio, stirred at 5000 rpm at 20 ℃ for 15 minutes, and made into a homogenous slurry;

[0021] (2) One-time compound enzymatic hydrolysis: the compound enzymatic hydrolysis process is pectinase: cellulase ratio of 1:2, the amount of compound enzyme added is 0.2%, the enzymatic hydrolysis temperature is 50 ℃, and the enzymatic hydrolysis time is 2 h;

[0022] (3) Store the filtered juice at 50°C and collect the pomace;

[0023] (4) Secondary juicing: superfine pulverization of pomace, mulberry pomace: water mass ratio of 1:2, superfine pulverization to 100-120 mesh at 30 °C;

[0024] (5) Secondary compound enzymatic hydrolysis: the compound enzymatic hydrolysis process is pectinase: cellulase ratio of 1:2, the amount of compound enzyme added is 0.2%, the enzymatic hydrolysis temperature is 50 ℃, and the enzymatic hydrolysis tim...

Embodiment 2

[0030] A kind of mulberry fruit juice extraction technology, comprises the following steps:

[0031] (1) Juicing once: fresh mulberry: water = 1:1 mass ratio, stirred at 3000 rpm for 15 minutes at 30 ℃, and homogenized;

[0032] (2) One-time compound enzymatic hydrolysis: the compound enzymatic hydrolysis process is pectinase: cellulase ratio of 1:2, the amount of compound enzyme added is 0.4%, the enzymatic hydrolysis temperature is 50 ℃, and the enzymatic hydrolysis time is 3 hours;

[0033] (3) Store the filtered juice at 50°C and collect the pomace;

[0034] (4) Secondary juicing: superfine pulverization of pomace, mulberry pomace: water mass ratio of 1:2, superfine pulverization to 100-120 mesh at 20 °C;

[0035] (5) Secondary compound enzymatic hydrolysis: the compound enzymatic hydrolysis process is pectinase: cellulase ratio of 1:2, the amount of compound enzyme added is 0.2%, the enzymatic hydrolysis temperature is 50 ℃, and the enzymatic hydrolysis time is 3 hours; ...

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PUM

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Abstract

The invention provides a method for extracting mulberry fruit juice, and belongs to the field of food processing. Specifically, the method comprises the following steps: carrying out primary juicing,carrying out primary compound enzymolysis, collecting fruit residues, carrying out secondary juicing on the fruit residues, carrying out secondary compound enzymolysis, and carrying out ultrasonic cavitation extraction. The two obtained juices are mixed, followed by colloid milling and homogenizing. The method provided by the invention has simple steps, and the juice yield of the mulberry fruits reaches 98%. The final juice is clear and transparent, and is pure liquid without any residue feeling, so that the final product is suitable for drinking.

Description

technical field [0001] The invention relates to mulberry fruit juice, which belongs to the technical field of food. Background technique [0002] Mulberry contains 80% to 86% water, sugar, organic acid, crude fiber, protein, minerals, 18 kinds of amino acids needed by the human body, vitamins, anthocyanins and trace elements and other nutrients and active ingredients. Because mulberry belongs to the berry type, fresh mulberry is not easy to preserve, and the market period is very short. Therefore, fresh mulberry is often processed into various products in the industrial production of fruit mulberry. For the liquid processed products of fresh mulberry (such as mulberry juice), it is generally squeezed to obtain the original mulberry juice and then stored. When a specific product is needed in the market, the preserved mulberry juice is further processed. , so the juice yield determines the degree of processing and utilization of mulberry. However, the cell wall and cell memb...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84A23L2/82
CPCA23L2/04A23L2/82A23L2/84
Inventor 崔波陶海腾张建福时今住王涛于滨刘鹏飞吴正宗
Owner 山东圣源绿色食品科技有限公司