Momordica grosvenori concentrated juice and preparation method thereof
A technology of Luo Han Guo concentrated juice and Luo Han Guo, which is applied in the direction of food science, etc., can solve the problems affecting the taste and quality of Luo Han Guo concentrated juice, the lack of targeted improvement of raw green taste, and the removal of nutrients that increase blood sugar, so as to achieve storage stability Improvement, low energy value, and the effect of inhibiting browning
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[0030] The invention provides a method for preparing Luo Han Guo concentrated juice, comprising:
[0031] A) sterilizing and crushing Luo Han Guo, extracting, and separating solid and liquid to obtain an extract;
[0032] B) mixing the extract, the color-protecting agent, the cation exchange resin and the acidophilic fermentation agent for fermentation, and separating the solid and liquid to obtain the acidophilic fermentation broth;
[0033] C) adjusting the pH of the acidophilic fermentation broth to alkaline, adding silica gel and an alkaliphilic fermentation agent to ferment, and separating solid and liquid to obtain an alkaliphilic fermentation broth;
[0034] D) adjusting the pH of the alkaliphilic fermentation broth to acidity, filtering it through a nanofiltration membrane, and collecting the retentate; concentrating and sterilizing the retentate to obtain concentrated Luo Han Guo juice.
[0035] The preparation method of the Luo Han Guo concentrated juice provided by...
Embodiment 1
[0096] (1) Sterilization: Take 5kg of fresh Luo Han Guo, put it in a boiling water bath for 15 seconds, then take it out and let it cool naturally.
[0097] (2) Extraction: After the cooled Luo Han Guo was crushed, 4 times the weight of hot water was added in three times for extraction. The temperature of the hot water was 90° C., and the extraction time was 3 hours each time, and the stirring state was kept during the period. Centrifuge with a butterfly separator after each leaching filter, collect and obtain 21kg of leachate, and collect the clarified permeate after the leachate is passed through a 100,000Da ultrafiltration membrane.
[0098] (3) Acidophilic fermentation: add the LXB-001 type cation exchange resin of 10g sodium sulfite, 1.7L successively to the seepage liquid in step (2), then adjust the pH value to 5.5 with hydrochloric acid, then add 21.3g mixed bacteria (root Mold: lactic acid bacteria (1:0.5), after stirring evenly, place it at 50°C in an open state to f...
Embodiment 2
[0105] (1) Sterilization: Take 5 kg of fresh Luo Han Guo, put it in a boiling water bath for 12 seconds, then take it out and let it cool naturally.
[0106] (2) Extraction: After the cooled Luo Han Guo was crushed, 4 times the weight of hot water was added for 3 times for leaching. The temperature of the hot water was 85°C, and the leaching time was 2.5 hours each time. During this period, the stirring state was kept. Centrifuge with a butterfly separator after each leaching filter, collect and obtain 21kg of leaching solution, and collect the clarified permeate after the leaching solution passes through a 90,000Da ultrafiltration membrane.
[0107] (3) Acidophilic fermentation: add successively the LXB-001 type cation exchange resin of 10g sodium sulfite, 1.7L to the liquid permeating in step (2), then adjust the pH value to 5.0 with hydrochloric acid, then add 20g mixed bacteria (Rhizobia : Lactic acid bacteria ratio is 1:0.4), after stirring evenly, place it at 45°C for 28...
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