Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Sugar-reduced orange compound juice and preparation method thereof

A technology of compound fruit juice and concentrated juice, which is applied in the field of fruit and vegetable juice, can solve the problems of high acidity, residual ethanol, high sugar content, etc., and achieve the effects of adjusting flavor, refreshing taste and reducing harm

Pending Publication Date: 2022-05-06
BEIJING HUIYUAN BEVERAGE & FOOD GRP
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the use of ethanol in the polyphenol extraction process, it may result in residual ethanol in the juice
[0006] Although orange juice is the most popular fruit juice and juice drink, it also has the disadvantages of bitter taste, high acidity and high sugar content

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Sugar-reduced orange compound juice and preparation method thereof
  • Sugar-reduced orange compound juice and preparation method thereof
  • Sugar-reduced orange compound juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] This embodiment provides a kind of reduced-sugar orange compound fruit juice, and the weight ratio of its components is as follows:

[0055] orange juice concentrate Kamen Juice Coconut water water 7％ 1％ 57％ 35％

[0056] The preparation method is as follows:

[0057] (1) Stir and mix orange juice, Kaman orange juice, coconut water and water at 175rpm to obtain a feed liquid;

[0058] (2) Degas the feed liquid obtained in step (1) at 58° C. and -0.065 MPa to obtain a degassed feed liquid;

[0059] (3) homogenize the degassed feed liquid obtained in step (2) at 23MPa to obtain the homogeneous feed liquid;

[0060] (4) Sterilize the homogeneous feed liquid obtained in step (3) at 88° C. for 23 seconds to obtain the sterilized feed liquid;

[0061] (5) cooling the sterilized feed liquid obtained in step (4) to 17° C., and then filling to obtain the filled feed liquid;

[0062] (6) Labeling or sleeve labeling the feed liquid filled in step (5), ...

Embodiment 2

[0064] This embodiment provides a kind of reduced-sugar orange compound fruit juice, and the weight ratio of its components is as follows:

[0065] Orange juice Kamen Juice Coconut water water 6％ 1％ 62％ 31％

[0066] The preparation method is as follows:

[0067] (1) Stir and mix the concentrated orange juice, Kaman orange juice, coconut water and water at 150rpm to obtain a feed liquid;

[0068] (2) Degas the feed liquid obtained in step (1) at 55° C. and -0.08 MPa to obtain a degassed feed liquid;

[0069] (3) homogenize the degassed feed liquid obtained in step (2) at 22MPa to obtain the homogeneous feed liquid;

[0070] (4) Sterilize the homogeneous feed liquid obtained in step (3) at 87° C. for 25 seconds to obtain the sterilized feed liquid;

[0071] (5) cooling the sterilized feed liquid obtained in step (4) to 10° C., and then filling to obtain the filled feed liquid;

[0072] (6) Labeling or sleeve labeling the feed liquid filled in step ...

Embodiment 3

[0074] This embodiment provides a kind of reduced-sugar orange compound fruit juice, and the weight ratio of its components is as follows:

[0075] Orange juice Kamen Juice Coconut water water 9％ 2％ 45％ 44％

[0076] The preparation method is as follows:

[0077] (1) Stir and mix orange juice, Kaman orange juice, coconut water and water at 200 rpm to obtain a feed liquid;

[0078] (2) Degas the feed liquid obtained in step (1) at 65° C. and -0.05 MPa to obtain a degassed feed liquid;

[0079] (3) homogenize the degassed feed liquid obtained in step (2) at 25MPa to obtain the homogeneous feed liquid;

[0080] (4) Sterilize the homogeneous feed liquid obtained in step (3) at 85° C. for 30 seconds to obtain the sterilized feed liquid;

[0081] (5) cooling the sterilized feed liquid obtained in step (4) to 25° C., and then filling to obtain the filled feed liquid;

[0082] (6) Labeling or sleeve labeling the feed liquid filled in step (5), and then sp...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides sugar-reduced orange compound juice and a preparation method thereof. The sugar-reduced orange compound juice is prepared from 6-9 parts of orange concentrated juice, 1-2 parts of kammann orange juice and 45-62 parts of coconut water. The preparation method of the sugar-reduced orange compound juice comprises the following steps: (1) uniformly mixing the raw materials to obtain feed liquid; (2) degassing the feed liquid obtained in the step (1) to obtain degassed feed liquid; (3) homogenizing the degassed feed liquid obtained in the step (2) to obtain homogenized feed liquid; and (4) sterilizing the homogenized material liquid obtained in the step (3) to obtain the sugar-reduced orange compound juice. The sugar-reduced orange compound juice provided by the invention is high in nutrient content, good in taste, low in total sugar content, nutritional and healthy.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable juices, and in particular relates to a reduced-sugar orange compound fruit juice and a preparation method thereof, in particular to a nutrient-rich reduced-sugar orange compound fruit juice and a preparation method thereof. Background technique [0002] In recent years, the health hazards of sugar have become increasingly controversial, and sugar reduction is becoming a major dietary requirement for many consumers. The total sugar content in orange is higher, about 10%, the orange acid content is higher, and the bitter substance content is also higher than other fruits. Although the orange flavor is the most popular in fruit juice and fruit juice drinks, the acceptance is affected to some extent due to the strong sour and bitter taste of orange juice. The orange complex juice is very necessary. [0003] CN111513213A discloses a compound fruit juice drink and its production method, which includ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/56A23L2/46
CPCA23L2/02A23L2/56A23L2/46
Inventor 刘文慧李绍振傅忠康申寒蔡满意刘京李雪红
Owner BEIJING HUIYUAN BEVERAGE & FOOD GRP
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com