Method for producing Lycium ruthenicum Murr. juice by utilizing ultra-high pressure processing

A technology of black fruit wolfberry juice and ultra-high pressure technology, which is applied in the fields of application, food science, food preservation, etc., can solve the problems of destroying anthocyanins and the like

Inactive Publication Date: 2020-07-07
蒲莹
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, processing black wolfberry into juice, using traditional pasteurization or ultra-high temperature

Method used

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  • Method for producing Lycium ruthenicum Murr. juice by utilizing ultra-high pressure processing
  • Method for producing Lycium ruthenicum Murr. juice by utilizing ultra-high pressure processing
  • Method for producing Lycium ruthenicum Murr. juice by utilizing ultra-high pressure processing

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Utilizing ultra-high pressure technology to produce black fruit wolfberry juice and evaluate its quality

[0024] 1. Using ultra-high pressure technology to produce black fruit wolfberry juice:

[0025] 1) Preparation of black wolfberry juice: fresh black wolfberry juice is selected, cleaned, squeezed twice, filtered twice with four layers of gauze, centrifuged at 4°C, 2000 r / min for 10 minutes, and then bottled Packed in 100mL sealed high-pressure PE bottle.

[0026] 2) Ultra-high pressure treatment: put the canned black fruit wolfberry juice in the ultra-high pressure treatment equipment, at room temperature, the treatment pressure is 400 MPa, 10min, and the average pressure increase rate of the ultra-high pressure treatment is 100-200 MPa / min , the average pressure relief rate of ultra-high pressure treatment is 300-500 MPa / min. The black fruit Lycium barbarum juice obtained by the above method was stored at 4°C.

[0027] 3) Other methods of treatment: pasteurizat...

Embodiment 2

[0042] Production of black fruit wolfberry juice by ultra-high pressure technology, and its storage quality evaluation

[0043] 1. Using ultra-high pressure technology to produce black fruit wolfberry juice:

[0044]1) Preparation of black wolfberry juice: fresh black wolfberry was selected, cleaned, squeezed twice, filtered twice with four layers of gauze, centrifuged at 4°C, 2000 r / min for 10 minutes, and then bottled Packed in 100mL sealed high-pressure PE bottle.

[0045] 2) Ultra-high pressure treatment: put the canned black fruit wolfberry juice in the ultra-high pressure treatment equipment, at room temperature, the treatment pressure is 400 MPa, 10min, and the average pressure increase rate of the ultra-high pressure treatment is 100-200 MPa / min , the average pressure relief rate of ultra-high pressure treatment is 300-500 MPa / min. The black fruit Lycium barbarum juice obtained by the above method was stored at 4°C.

[0046] Other methods of processing: pasteurizati...

Embodiment 3

[0059] Sensory Identification Evaluation Test

[0060] Evaluation method: using the difference test method.

[0061] Evaluation requirements: Environmental requirements: Tasting area: The sensory evaluation site is divided into several areas according to the number of evaluators, room temperature: 20°C, light source: all white fluorescent lamps; preparation area: used for preparing samples and distributing samples; equipped with heating, heat preservation facilities and storage facilities, Experiment table, exhaust system; discussion area: used to focus on explaining the evaluation requirements before the evaluation and presenting, discussing and explaining the results after the evaluation.

[0062] Sample preparation: The black fruit wolfberry juice prepared by ultra-high pressure treatment in Reference Example 1 was divided into 3 batches, and the samples were marked as sample 1, sample 2, and sample 3. Reference Example 1 Pasteurized black fruit wolfberry juice 3 batches, ...

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Abstract

The invention relates to a method for producing Lycium ruthenicum Murr. juice by utilizing ultra high pressure processing. The method mainly includes the following steps: 1) preparing Lycium ruthenicum Murr. juice, and performing cleaning, juicing, filtering and centrifugation on fresh Lycium ruthenicum Murr. so as to obtain the Lycium ruthenicum Murr. juice; and 2) at 25 DEG C, performing ultra-high pressure processing on the Lycium ruthenicum Murr. juice obtained by the step 1) under 400-500 MPa, obtaining the Lycium ruthenicum Murr. juice processed through ultra-high pressure after 5-10 min, and performing storage at 4 DEG C. Compared with other processing methods, the Lycium ruthenicum Murr. juice produced through ultra-high pressure is not easy to rot and deteriorate, rich in anthocyanin, phenolic substances and polysaccharide and high in antioxidant property, so that the nutritional quality and health care functions of the Lycium ruthenicum Murr. juice can be protected to a greatextent, theoretical support can be provided for ultra-high pressure processing juice industries, and therefore, the Lycium ruthenicum Murr. juice has good market development prospects.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for producing black fruit wolfberry juice by using ultra-high pressure technology. Background technique [0002] Ultra high pressure processing (UHP) refers to the use of pressure higher than 100 MPa to realize that water or other liquid media are used as the medium for transmitting pressure, and then the processed food that is vacuum-sealed and packaged is placed in it. Pressurize it at a certain temperature. It is a food processing method that changes the activity, denaturation or gelatinization of biomacromolecules such as enzymes, proteins and starches in food at room temperature or at a lower temperature, and kills bacteria and other microorganisms at the same time. As a new type of food processing technology, ultra-high pressure has been widely used in food processing. In addition to killing microorganisms such as bacteria and inactivating enz...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/42A23L2/70A23L2/72A23L3/015
CPCA23L2/04A23L2/72A23L2/70A23L2/42A23L3/0155
Inventor 蒲莹
Owner 蒲莹
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