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High-anthocyanin waxberry juice and preparation method thereof

A technology for glycosides myricetus and flower color, which is applied in the field of high-anthocyanin myricetin juice and its preparation, can solve problems such as open patents or journal documents and the like that have not yet been found, achieve great commercial development value, enhance blood sugar reduction, and improve the effects of fruit utilization.

Inactive Publication Date: 2021-04-09
南京福晶农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Through the search, no published patents or journal documents related to the application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of high anthocyanin red bayberry juice, the steps are:

[0027] Select 100kg of fresh, disease-free, and mildew-free red bayberry fresh fruit, wash it with running water, drain the water, add 100kg of pure water to mix, go through the pitting and beating machine to remove the nucleus and beat, and the pulp after the pitting is passed through the screw juicer Squeeze the juice, put the obtained bayberry pulp into the enzymolysis tank through a food-grade pump, heat to 55 ° C, and then add 0.2% cellulase with a mass ratio of 1:2 (Shanghai Lanji Biological Co., Ltd., enzyme activity ≥ 100u / mg) and pectinase (Shanghai Lanji Biological Co., Ltd., enzyme activity ≥ 40u / mg) mixed enzyme, after mixing evenly, keep it warm for 40min for enzymolysis, and after the enzymolysis is completed, separate the slag liquid through a decanter centrifuge, Get bayberry juice. Add 0.1g / L citric acid, 0.1g / L tannic acid, 0.02g / L tea polyphenols, 0.1g / L konjac polysacchari...

Embodiment 2

[0030] A preparation method of high anthocyanin red bayberry juice, the steps are:

[0031] Select 100kg of fresh, disease-free, and mildew-free red bayberry fresh fruit, wash it with running water, drain the water, add 100kg of pure water to mix, go through the pitting and beating machine to remove the nucleus and beat, and the pulp after the pitting is passed through the screw juicer Squeeze the juice, put the obtained red bayberry pulp into the enzymolysis tank through a food-grade pump, heat to 60 ° C, and then add 0.4% cellulase (Shanghai Blue Season Biological Co., Ltd., enzyme activity ≥ 100u / mg) and pectinase (Shanghai Lanji Biological Co., Ltd., enzyme activity ≥ 40u / mg) mixed enzymes, mixed evenly and then incubated for 45min to enzymolyze, after the enzymolysis was completed, the residue was separated by a decanter centrifuge, Get bayberry juice. Add 0.2g / L citric acid, 0.05g / L tannic acid, 0.01g / L tea polyphenols, 0.2g / L konjac polysaccharide, 25g / L xylitol, 20g / L...

Embodiment 3

[0034] A preparation method of high anthocyanin red bayberry juice, the steps are:

[0035] Select 100kg of fresh, disease-free, and mildew-free red bayberry fresh fruit, wash it with running water, drain the water, add 100kg of pure water to mix, go through the pitting and beating machine to remove the nucleus and beat, and the pulp after the pitting is passed through the screw juicer Squeeze the juice, put the obtained bayberry pulp into the enzymolysis tank through a food-grade pump, heat to 55 ° C, and then add 0.3% cellulase with a mass ratio of 1:2 (Shanghai Blue Season Biological Co., Ltd., enzyme activity ≥ 100u / mg) and pectinase (Shanghai Lanji Biological Co., Ltd., enzyme activity ≥ 40u / mg) mixed enzyme, after mixing evenly, keep it warm for 30min for enzymolysis, after the enzymolysis is completed, separate the slag liquid through a decanter centrifuge, Get bayberry juice. Add 0.25g / L citric acid, 0.08g / L tannic acid, 0.03g / L tea polyphenols, 0.2g / L konjac polysacc...

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PUM

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Abstract

The invention relates to high-anthocyanin waxberry juice and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps of taking waxberries as a main raw material, performing cleaning, performing denucleating and pulping, performing juicing by a spiral juicer, adding a mixed enzyme for enzymolysis, separating residues from liquid by a horizontal screw centrifuge, adding a composite auxiliary color agent for blending,performing treating by a colloid mill,performing filtering by a tubular centrifuge, performing sterilizing at ultra-high temperature, and performing canning to prepare the high-anthocyanin waxberry juice. The prepared waxberry juice is rich in anthocyanin, vitamin C, flavone, organic acid, myricetin and other food functional factors, is dark red, bright in color, sour, sweet, palatable and rich in fragrance, and has the dietary therapy effects of enhancing the immunity, regulating the gastrointestinal functions, reducing blood sugar, reducing blood fat, resisting aging, resisting mutation, resisting tumors and the like after being eaten for a long time. The method can guarantee the commodity and biological functions of the waxberry juice, improves the processing benefits of the waxberries, and has a good market prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of fruit juice, in particular to a high-anthocyanin bayberry juice and a preparation method thereof. . Background technique [0002] Red bayberry, also known as tree plum, is a traditional specialty fruit in my country. The red bayberry fruit is bright in color, rich in juice, high in nutritional value, and unique in flavor. It can promote body fluids, quench thirst, and help digestion. The micronutrient elements in bayberry include anthocyanins and polyphenols. These two types of substances are of great significance to the nutrition, sensory, biological activity and commercial value of bayberry. Among them, the polyphenols mainly include: polyhydroxybenzoic acids , flavonoids, tannins (hydrolyzed tannins, condensed tannins), etc., are not only rich in nutritional value, but also have the functions of enhancing immunity, adjusting gastrointestinal func...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/84A23L2/46A23L2/62A23L5/41A23L2/60A23L21/25A23L33/125A23L33/10
CPCA23L2/02A23L2/04A23L2/84A23L2/46A23L2/62A23L5/41A23L2/60A23L21/25A23L33/125A23L33/10A23V2002/00
Inventor 袁永生马剑马艳弘李志强
Owner 南京福晶农业科技有限公司
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