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Preserved citron clarified beverage and preparation method thereof

A technology for clarifying beverages and production methods, applied in food ingredients containing natural extracts, functions of food ingredients, food science, etc., can solve problems such as difficulty in blending bergamot beverages, insufficient clarification of beverages, and insufficient taste, so as to improve the juice yield , good flavor, and the effect of reducing production cost

Inactive Publication Date: 2021-06-04
SOUTH CHINA AGRI UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet because the astringent taste of bergamot itself makes the deployment difficulty of bergamot beverage, and mouthfeel is not good enough, and storage period is short, is difficult to satisfy the masses
Using Laoxianghuang to make beverages has problems such as low juice yield and insufficient clarification of the beverage. At present, there is no report on using Laoxianghuang to prepare Laoxianghuang beverages with a large amount of scraps produced during the processing process.

Method used

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  • Preserved citron clarified beverage and preparation method thereof
  • Preserved citron clarified beverage and preparation method thereof
  • Preserved citron clarified beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] Embodiment 1 makes Laoxianghuang clarified drink

[0052] 1. Pre-treatment: Use the fresh scraps left over from Laoxianghuang processing as raw materials, first cut the scraps of Laoxianghuang into moderately sized fruit pieces, and put them into a beater until there are no obvious Laoxianghuang large particles. It takes about 2 Minutes; then water and the obtained Laoxianghuang fruit pulp are mixed evenly with a mass ratio of 1:5, put into a colloid mill and grind for 6 minutes, the size of the grinding gap is 15mm, and the juice after grinding is collected;

[0053]2. Enzymolysis: after compounding three kinds of enzymes pectinase, cellulase and xylanase according to the mass ratio of 1:1:1, enzymolysis is carried out on the pulp after grinding. During the enzymolysis process, the dosage of the compound enzyme is 0.2% of the mass of the juice after grinding, the enzymolysis temperature is 50°C, and the enzymolysis time is 20 minutes;

[0054] 3. Enzyme inactivation: ...

Embodiment 2

[0063] Embodiment 2 makes Laoxianghuang clarified drink

[0064] 1. Pre-treatment: Use the fresh scraps left over from Laoxianghuang processing as raw materials, first cut the scraps of Laoxianghuang into moderately sized fruit pieces, and put them into a beater until there are no obvious Laoxianghuang large particles. It takes about 2 minutes; then mix the water and the obtained Laoxianghuang fruit pulp with a mass ratio of 1:1, put them into a colloid mill and grind for 15 minutes, the size of the grinding gap is 10mm, and collect the juice after grinding;

[0065] 2. Enzymolysis: after compounding three kinds of enzymes pectinase, cellulase and xylanase according to the mass ratio of 1:1:1, enzymolysis is carried out on the pulp after grinding. During the enzymolysis process, the dosage of the compound enzyme is 0.3% of the mass of the juice after grinding, the enzymolysis temperature is 65°C, and the enzymolysis time is 10 minutes;

[0066] 3. Enzyme inactivation: Boil th...

Embodiment 3

[0075] Embodiment 3 makes Laoxianghuang clarified drink

[0076] 1. Pre-treatment: Use the fresh scraps left over from Laoxianghuang processing as raw materials, first cut the scraps of Laoxianghuang into moderately sized fruit pieces, and put them into a beater until there are no obvious Laoxianghuang large particles. It takes about 2 Minutes; then mix the water and the obtained Laoxianghuang pulp with a mass ratio of 1:3, put it into a colloid mill and grind for 8 minutes, the size of the grinding gap is 30mm, and collect the juice after grinding;

[0077] 2. Enzymolysis: after compounding three kinds of enzymes pectinase, cellulase and xylanase according to the mass ratio of 1:1:1, enzymolysis is carried out on the pulp after grinding. During the enzymolysis process, the dosage of the compound enzyme is 0.2% of the mass of the juice after grinding, the enzymolysis temperature is 55°C, and the enzymolysis time is 20 minutes;

[0078] 3. Enzyme inactivation: Boil the enzymol...

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Abstract

The invention relates to the field of beverage processing and making, and particularly discloses a preserved citron clarified beverage and a preparation method thereof. According to the preparation method, the preserved citron clarified beverage is prepared by taking fresh leftover materials left after processing of preserved citrons as raw materials through the steps of grinding, enzymolysis, enzyme deactivation, filtration, centrifugation, blending, homogenization, sterilization, degassing, canning, post-sterilization and the like. It is the first time for the invention to try to prepare the beverage from the leftover materials of the preserved citrons, a new way is opened up for development and utilization of the preserved citrons, waste in the processing process of the preserved citrons is reduced, and economic benefits are achieved. Meanwhile, a composite enzymolysis method is adopted in the invention, so that the juice yield of the preserved citrons is increased, and functional active ingredients in the preserved citrons are also reserved in the beverage to the greatest extent. The preparation method of the preserved citron clarified beverage provided by the invention is simple to operate, the pharmacological characteristics of the preserved citrons can be effectively utilized, and the prepared clarified beverage has the advantages of appetizing, helping digestion and the like.

Description

technical field [0001] The invention belongs to the technical field of beverage processing and production. More specifically, it relates to a Laoxianghuang clarified beverage and a preparation method thereof. Background technique [0002] According to the records of Chinese Pharmacopoeia, bergamot is a kind of traditional Chinese medicinal material in my country, and it is also one of the "medicine and food dual-purpose" Chinese medicines approved by the Ministry of Health. Antidepressant effects. At present, the deep-processing products of bergamot include old fragrant yellow, dried bergamot, essential oil of bergamot, aromatherapy of bergamot and so on. [0003] Although bergamot is good, it will be very bitter and spicy if eaten directly. In order to preserve the pharmacological value of bergamot to the greatest extent and make it edible, the production method of Laoxianghuang has appeared in the Ming Dynasty of my country. Hundreds of years of history. Laoxianghuang, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/76A23L2/60A23L2/68A23L33/105
CPCA23L2/38A23L2/84A23L2/76A23L2/60A23L2/68A23L33/105A23V2002/00A23V2200/32A23V2250/21A23V2250/032
Inventor 宋贤良肖雯渲胡雨卿杨应楷杨启财黄苇
Owner SOUTH CHINA AGRI UNIV
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