Processing method of fruit powder
A processing method and fruit technology, which are applied in the processing field of fruit powder, can solve the problems of fruit powder flavor, unsatisfactory appearance, low production cost, low juice yield and the like, so as to improve storage stability, improve quality, and increase juice yield. Effect
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Embodiment 1
[0030] Embodiment 1 is example with grape
[0031] The present invention is a kind of processing method of fruit powder, comprises the following steps:
[0032] S1: Clean the fresh grapes, peel the grapes after cleaning, remove the seeds and slice them, and then rinse the grape slices further. Ultrasonic cleaning equipment is used for the initial cleaning and rinsing of the grapes;
[0033] S2: Add distilled water to the rinsed grape slices, set the mass ratio of grape slices to distilled water to 1:3, then add pectinase to the mixture, heat to 50°C, soak and settle for a period of time, then use mechanical pressing To extract juice, add pectinase to the mixture of grape slices to increase the juice yield and improve the nutritional content;
[0034] S3: Then centrifuge to obtain turbid juice, then add pectinase to the turbid juice and stir gently, under the action of pectinase, the insoluble pectin gradually aggregates into flocs and precipitates, so as to obtain clear juice...
Embodiment 2
[0041] Embodiment 2 takes Apple as an example
[0042] The present invention is a kind of processing method of fruit powder, comprises the following steps:
[0043] S1: Clean the apple raw materials, peel, remove seeds and slice the cleaned apples, and then rinse the apple slices further, wherein, the apple raw materials are cleaned and rinsed by ultrasonic cleaning equipment;
[0044] S2: Add distilled water to the rinsed apple slices, set the mass ratio of apple slices to distilled water to 1:4, then add pectinase to the mixture, heat to 60°C, soak and settle for a period of time, and use mechanical pressing To extract juice, add pectinase to the mixture of apple slices to increase the yield of juice and improve the nutritional content;
[0045]S3: Then centrifuge to obtain turbid juice, then add pectinase to the turbid juice and stir gently, under the action of pectinase, the insoluble pectin gradually aggregates into flocs and precipitates, so as to obtain clear juice, pe...
Embodiment 3
[0052] Embodiment 3 takes fresh orange as an example
[0053] The present invention is a kind of processing method of fruit powder, comprises the following steps:
[0054] S1: Clean the fresh orange raw materials, peel, remove seeds and slice the cleaned fresh oranges, and then further rinse the fresh orange slices, wherein the fresh orange raw materials are cleaned and rinsed by ultrasonic cleaning equipment;
[0055] S2: Add distilled water to the rinsed fresh orange slices, set the mass ratio of fresh orange slices to distilled water to 1:3.5, then add pectinase to the mixture, heat to 55°C, soak and settle for a period of time, use Mechanically squeeze the juice, by adding pectinase to the mixture of fresh orange slices to increase the juice yield and improve the nutritional content;
[0056] S3: Then centrifuge to obtain turbid juice, then add pectinase to the turbid juice and stir gently, under the action of pectinase, the insoluble pectin gradually aggregates into floc...
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