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Method for protecting color and improving stability for non-concentration reduction pear juice

A stable, non-concentrated technology, applied in the function of food ingredients, food ingredients as odor improvers, food science, etc., can solve problems such as instability, pear juice browning system, etc., to maintain stability and attractive color , Sweet and sour, delicious and nutritious

Pending Publication Date: 2020-01-17
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Overcome the problems of browning and system instability of non-concentrated reduced pear juice, and meet the high-end needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Selection of raw materials: Select pears with smooth surface, full color, no pests and mechanical damage, and kiwi fruit with round fruit, uniform size, no pests and mechanical damage.

[0026] (2) Preparation of kiwi fruit pulp: Peel the kiwi fruit, cut it into pieces, and put it into a juice extractor to extract the fruit pulp.

[0027] (3) Preparation of pear juice: Rinse the pears with clean water, remove the stalk, cut into small pieces, put 100g of pears into a juicer, add 30g of kiwi pulp, and squeeze into juice.

[0028] (4) Enzymolysis: Add pectinase to the mixed fruit juice, place in a water bath at 50° C. for 1.5 hours, and stir once every 0.5 hours.

[0029] (5) Filtration: filter the pear juice added with kiwi fruit puree with 300-mesh gauze.

[0030] (6) High-pressure homogenization: the filtered fruit juice was subjected to high-pressure homogenization at 30 MPa for 9 minutes.

[0031] (7) Degassing: the fruit juice obtained after high-pressure homo...

Embodiment 2

[0034] (1) Selection of raw materials: Select pears with smooth surface, full color, no pests and mechanical damage, and kiwi fruit with round fruit, uniform size, no pests and mechanical damage.

[0035] (2) Preparation of kiwi fruit pulp: Peel the kiwi fruit, cut it into pieces, and put it into a juice extractor to extract the fruit pulp.

[0036] (3) Preparation of pear juice: Rinse the pears with clean water, remove the stalk, cut into small pieces, put 100g of pears into a juicer, add 35g of kiwi pulp, and squeeze into juice.

[0037] (4) Enzymolysis: Add pectinase to the mixed fruit juice, place in a water bath at 45° C. for 2 hours, and stir once every 0.5 hour.

[0038] (5) Filtration: filter the pear juice added with kiwi fruit puree with 300-mesh gauze.

[0039] (6) High-pressure homogenization: the filtered fruit juice was subjected to high-pressure homogenization at 40 MPa for 7.5 minutes.

[0040] (7) Degassing: the fruit juice obtained after high-pressure homog...

Embodiment 3

[0043] (1) Selection of raw materials: Select pears with smooth surface, full color, no pests and mechanical damage, and kiwi fruit with round fruit, uniform size, no pests and mechanical damage.

[0044] (2) Preparation of kiwi fruit pulp: Peel the kiwi fruit, cut it into pieces, and put it into a juice extractor to extract the fruit pulp.

[0045] (3) Preparation of pear juice: Rinse the pears with clean water, remove the stalk, cut into small pieces, put 100g of pears into a juicer, add 50g of kiwi pulp, and squeeze into juice.

[0046] (4) Enzymolysis: Add pectinase to the mixed fruit juice, place in a water bath at 40° C. for 2 hours, and stir once every 0.5 hour.

[0047] (5) Filtration: filter the pear juice added with kiwi fruit puree with 300-mesh gauze.

[0048] (6) High-pressure homogenization: the filtered fruit juice was subjected to high-pressure homogenization at 50 MPa for 6 minutes.

[0049] (7) Degassing: the fruit juice obtained after high-pressure homogen...

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Abstract

The invention provides a processing method to solve the problem of brown stain of non-concentration reduction pear juice and improving stability. Kiwi fruit pulp is added, and high-pressure homogenizing treatment is combined. The processing method specially comprises the following steps of selecting raw materials of pears and kiwi fruits, performing cleaning, performing cutting, performing squeezing to obtain juice, performing enzymolysis, performing filtration, performing high-pressure homogenizing, performing deaeration and performing sterilization. The kiwi fruit pulp is combined with the high-pressure homogenizing treatment, so that the particle size of the pear juice can be reduced, the stickiness and the yield stress of a system can be improved, and the system stability of the pear juice can be improved. Besides, the kiwi fruit pulp is rich in vitamin C, so that the brown stain of the pear juice can be effectively avoided. The obtained non-concentration reduction pear juice is completely blended from the kiwi fruit pulp, is attractive in color, outstanding in flavor, unique in mouth feel and rich in nutrients, and can meet high-end requirements of consumers.

Description

technical field [0001] The invention relates to the field of fruit juice, in particular to a processing method for color protection and stability improvement of non-concentrated reduced fruit juice. Background technique [0002] Pears are a good fruit. Chinese medicine believes that pears are a good medicine for promoting body fluid, moistening dryness and clearing away heat. According to "Compendium of Materia Medica", pears can not only treat fever, typhoid fever, convenience and other diseases, but also enhance appetite, help digestion, lower blood pressure, and have good effects on patients with heart distension and hypertension. The nectar in the middle, the good reputation of the medicine in the sage. Pears contain a variety of amino acids, trace elements, vitamins, rich polyphenols, fatty acids, superoxide dismutase and aromatic substances, which have high nutritional value and strong nourishing effect, and are of great significance to human health . As a popular f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L5/41
CPCA23L2/02A23L2/04A23V2002/00A23L5/41A23V2200/048A23V2200/15A23V2200/16
Inventor 曹雪慧王甄妮赵宇婷朱丹实吕长鑫
Owner BOHAI UNIV
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