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Preparation method and application of navel orange concentrated juice rich in various nutritional ingredients

A technology for concentrated juice and navel orange, which is applied in the field of preparation of navel orange concentrated juice, can solve the problems of obvious flavor gap of natural sources, rough processing, lack of nutrients, etc., and achieves the solution of low resource utilization rate, stable process and improved effective utilization. Effect

Pending Publication Date: 2021-11-09
广州泽力医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many kinds of orange juice products on the market, but some orange juices use the method of adding flavors and spices to reflect the flavor, which is obviously different from the natural source of raw materials. question

Method used

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  • Preparation method and application of navel orange concentrated juice rich in various nutritional ingredients
  • Preparation method and application of navel orange concentrated juice rich in various nutritional ingredients
  • Preparation method and application of navel orange concentrated juice rich in various nutritional ingredients

Examples

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preparation example Construction

[0028] The present invention relates to a kind of preparation method of navel orange concentrated juice, comprises the following steps:

[0029] (1) Pre-treatment of raw materials: Navel orange fines are obtained after navel oranges are selected, cleaned and crushed;

[0030] (2) Extraction: After adding water and mixing the navel orange finely divided material obtained in step (1), carry out low-temperature instant extraction at an extraction temperature of 20-25° C. to obtain navel orange extract;

[0031] (3) Separation and purification, microfiltration: After the navel orange extract obtained in step (2) is centrifuged, take the centrifuged liquid for adsorption on an AB-8 resin column, wash the column with pure water first, and then use a volume fraction of 5-10% Ethanol elution, and then elution with ethanol solution with a volume fraction of 30-50%, each elution until colorless or solid content is less than 0.5%, and the eluate after elution with a volume fraction of 30...

Embodiment 1

[0040] After getting 48kg navel orange raw materials to be cleaned, coarsely crush them into small pieces with a crusher, and then use 2 times the amount of purified water to pass through a 1.2mm sieve for wet crushing (using a high-efficiency turbine pulverizer to crush) to obtain navel orange fine pulp. Add 8 times of purified water to the navel orange fine pulp, stir and mix well, then use emulsification extraction equipment for low-temperature instant extraction, the cycle pressure is 0.4MPa, the temperature is 20°C, and the extraction frequency is 1 time; the navel orange extract is collected and centrifuged. 10000r / min; take the centrifugate and absorb it on the AB-8 resin column, first elute with 10% ethanol by volume fraction, and then elute with 35% ethanol solution by volume fraction, each time until colorless or the solid content is less than 0.5%, collect the eluate after eluting with ethanol solution with a volume fraction of 35%, and remove the alcohol until there...

Embodiment 2

[0042] After getting 30kg navel orange raw materials to be cleaned, coarsely crush them into small pieces with a crusher, and then use 2 times the amount of purified water to pass through a 1.2mm sieve for wet crushing (using a high-efficiency turbine pulverizer to crush) to obtain navel orange fine pulp. Navel orange fine pulp is supplemented with 8 times of purified water, stirred and mixed, and the emulsification extraction equipment is used for low-temperature instant extraction. The cycle pressure is 0.45MPa, the temperature is 20°C, and the extraction frequency is 1. The extract is collected and centrifuged. The centrifuge speed is 10000r / min; take the centrifugate and adsorb it on the AB-8 resin column, first elute with 8% ethanol by volume fraction, and then elute with 30% ethanol solution by volume fraction, each elution until it is colorless or the solid content is less than 0.5%, Collect the eluate after eluting with ethanol solution with a volume fraction of 30%, a...

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Abstract

The invention provides a preparation method and application of navel orange concentrated juice. The preparation method comprises the following steps: (1) pretreating raw materials; (2) performing extraction: adding water into fine navel orange powder obtained in the step (1), performing uniform mixing, and performing emulsification extraction at the extraction temperature of 20-25 DEG C to obtain a navel orange extracting solution; (3) performing separation, purification and microfiltration; (4) performing concentration: concentrating the obtained eluted and purified liquid to obtain concentrated navel orange juice A, and concentrating the obtained micro-filtration clear liquid into navel orange concentrated liquid with the solid content of 8-10%, so as to obtain navel orange concentrated juice B; and (5) performing blending: uniformly mixing the micro-filtration concentrated liquid with the navel orange concentrated juice B according to a mass ratio of 1: (1-2) to obtain navel orange concentrated juice C, and uniformly mixing the concentrated navel orange juice A with the concentrated navel orange juice B according to a mass ratio of 1: (2-3) to obtain concentrated navel orange juice D. The navel orange concentrated juice rich in various active ingredients can be prepared, and the method is an efficient technological mode suitable for large-scale production and has quite wide market prospects.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a preparation method and application of navel orange concentrated juice. Background technique [0002] my country is a big country of citrus production, and orange is one of the main varieties of citrus in my country, which is rich in variety resources. Navel orange (Citrus sinensis Osb.var.brasliliensisTanaka) is a kind of cultivar of Rutaceae citrus plant sweet orange, which is rich in nutrients, of which VA, VB 2 , Ca, Fe, sugar and calories are higher than other orange varieties, known as the "king of citrus", is currently the main juice-making varieties. China's orange juice consumption is increasing year by year, and the domestic orange juice production is far from meeting the demand. In 2018, the total domestic consumption of concentrated orange juice was 99,000 tons (calculated at 65°Brix), and the import from abroad reached 56,000 tons (calculated at 65°Brix)...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/385A23L2/06A23L2/72A23L2/70A23L33/105
CPCA23L2/02A23L2/385A23L2/06A23L2/72A23L2/70A23L33/105A23V2002/00A23V2250/21A23V2300/14A23V2300/50
Inventor 刘常青黄伟明宋力飞刘乡乡
Owner 广州泽力医药科技有限公司
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