Fruit extract and manufacturing method thereof
A fruit extraction and production method technology, applied in the field of beverages, can solve the problem of lack of nutrition in flavors, achieve real taste, improve utilization rate, and enhance the effect of taste and flavor
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Embodiment 1
[0027] Including the following production steps:
[0028] Step 1), crushing and making flour: 1a) Select fresh peaches (juicy peaches or yellow peaches) as the base material, wash and drain the peaches, put them into the freezer, and freeze them at -15°C for 50 hours, then take out the slices , remove the core to obtain frozen peach slices with a thickness of 0.3cm; 1b) put the gained frozen peach slices into a low-temperature crusher for crushing, and the operating parameters of the low-temperature crusher for crushing are: the pre-cooling temperature is -100 ~-120°C, the crushing temperature is -140~-180°C; then filter to obtain fruit powder with a particle size of 200μm; the fruit powder in this state is conducive to subsequent enzymatic hydrolysis treatment, and it is very good to realize the maximum utilization of the whole fruit change;
[0029] Step 2), enzymolysis: put 1000g fruit powder directly into the enzymolysis solution, and carry out enzymolysis treatment at 50...
Embodiment 2
[0032] Including the following production steps:
[0033] Step 1), crushing and making flour: 1a) choose fresh oranges as the base material, wash and drain the oranges and send them to the freezer, and freeze them at -20°C for 50 hours, then take out the slices to obtain a 0.4cm thick orange Frozen orange slices; 1b) put the obtained frozen orange slices into a low-temperature crusher for crushing, and the working parameters of the low-temperature crusher for crushing are: pre-cooling temperature is -100~-110°C, crushing temperature is -140~ -150°C; then filter to obtain fruit powder with a particle size of 180 μm; the fruit powder in this state is conducive to subsequent enzymatic hydrolysis treatment, which can maximize the utilization of the whole fruit;
[0034] Step 2), enzymolysis: put 1000g of fruit powder directly into the enzymolysis solution, and carry out enzymolysis treatment at 55°C for 1 hour, wherein the enzymolysis solution consists of 4000g of water, 1g of aci...
Embodiment 3
[0037] Including the following production steps:
[0038] Step 1), crushing and making flour: 1a) choose fresh strawberries as the base material, wash and drain the strawberries, put them into the freezer, and freeze them at -15°C for 50 hours, then take out the slices to obtain a 0.2cm thick strawberry Frozen strawberry slices; 1b) put the obtained frozen strawberry slices into a low-temperature crusher for crushing, and the working parameters of the low-temperature crusher for crushing are: pre-cooling temperature is -110~-120°C, crushing temperature is -140~ -160°C; then filter to obtain fruit powder with a particle size of 150 μm; the fruit powder in this state is conducive to subsequent enzymatic hydrolysis treatment, which can maximize the utilization of the whole fruit;
[0039] Step 2), enzymolysis: put 1000g of fruit powder directly into the enzymolysis solution, and carry out enzymolysis treatment at 50°C for 3 hours, wherein the enzymolysis solution consists of 5000...
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Abstract
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