Processing method of red meat apple

A technology for clearing apple and apple juice, which is applied in the confectionary industry, dough processing, alcoholic beverage preparation, etc. It can solve the problems of high acidity, poor taste, and difficulty in direct consumption of fruit juice, so as to reduce the acidity of apple juice and realize recycling enrichment effect

Active Publication Date: 2020-07-03
NONGFU SPRING CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that the acidity of red-fleshed apple juice after squeezing is too high, it is difficult to eat directly and the taste is not good. Separation of macromolecular substances such as glycosides, polyphenols, and chlorogenic acid from L-malic acid

Method used

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  • Processing method of red meat apple

Examples

Experimental program
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Effect test

Embodiment 1

[0061] The processing of embodiment 1 red flesh apple

[0062] (1) Pick red flesh apples, wash them by bubbling and spraying, and wait to be squeezed after air-drying;

[0063] (2) Mechanical crushing, then cold pressing, and coarse filtration to obtain cloudy apple juice;

[0064] (3) Pasteurize the turbid juice, the pasteurization temperature is 80°C, and the time is 30s;

[0065] (4) cooling and enzymatic hydrolysis of the sterilized turbid apple juice; adding 105 ppm of pectinase, 90 ppm of amylase, and enzymatically hydrolyzing at 48°C for 120 minutes;

[0066] (5) adopt decanter, disc centrifuge to carry out two centrifugals; Decanter centrifuge drum setting 3200rpm, the pulp content of fruit juice after centrifugation is 1.73%; 0.54%;

[0067] (6) After centrifugation, a 50nm ceramic membrane is used for clarification and filtration, the filtration temperature is 31°C, and the operating pressure of the membrane is 2.1MPa. Obtain single-fold red flesh apple clear jui...

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Abstract

The invention belongs to the field of food, and specially relates to a processing method of red meat apple. The method includes the following steps: crushing/juicing, pasteurization, enzymolysis, centrifugation, ultrafiltration clarification, circulating nanofiltration and reverse osmosis, and sterilization filling. The invention also relates to concentrated apple juice and concentrated fruit acidjuice obtained by the method, and the use of the concentrated apple juice and the concentrated fruit acid juice.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to an apple processing method. Background technique [0002] Red-fleshed apples are plants of the genus Malus Mill in the family Rosaceae, and the flesh of the fruit is red. There are many varieties of red-flesh apples around the world, including Xinjiang red-flesh apple (Malus sieversiif.neidzwetzkyana (Dieck) Langenf) and some artificially bred varieties, such as Xinjiang Hongxun series, American Robert Crab, Japanese Ruby Sweet, Swiss Red Crab Love (Redlove) and so on. It has been reported in the literature that the pulp of red-fleshed apples contains a variety of anthocyanins, polyphenols and flavonoids, which have antioxidant capacity. [0003] Red-fleshed apples are high-acid apples, and the total acid content is usually more than five times that of ordinary apples, and the taste is not good when eaten directly. Most of the organic acids contained in red flesh apples are mal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/08A23L2/74A23L2/52A23L2/84A23L27/00A23L19/00A23L21/15A23G9/42A23G3/48A21D2/36C12G3/024C12G3/055
CPCA23L2/02A23L2/04A23L2/08A23L2/74A23L2/52A23L2/84A23L27/82A23L19/09A23L21/15A23G9/42A23G3/48A21D2/36C12G3/024C12G3/055A23V2002/00A23V2250/21A23V2300/14A23V2300/24A23V2200/16A23V2250/044A23V2250/032A23V2250/056
Inventor 彭燕郝进赵丹华孙丽军
Owner NONGFU SPRING CO LTD
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