Clear juice ginger concentrated juice producing method
A production method and a technology for concentrated juice, which are applied in the production field of clear juice type ginger concentrate juice, can solve the problems of easy occurrence of turbidity, unstable product quality, incapability of continuous industrialized production, etc., and achieve improved taste and freshness, and stable product quality. , the effect of improving transparency
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Embodiment 1
[0029] 1) Raw material processing: split the fork flaps of the fresh ginger that needs to be processed, and wash away the soil and sundries with clean water;
[0030] 2) Raw material crushing: use a crusher with a sharp toothed crushing cutter and a 6mm sieve hole to crush the above-mentioned fresh ginger pieces into a coarse slurry, and prepare ginger pulp;
[0031] 3) Fruit pulp enzyme enzymatic hydrolysis treatment: use pulp enzyme in an amount of 300 ml / ton of pulp, and under uniform stirring, carry out enzymatic hydrolysis on the above-mentioned ginger pulp, the enzymolysis time is 120 minutes, and the temperature is 37°C;
[0032] 4) Squeeze the juice: import the enzymatically treated ginger pulp into a hydraulic juice extractor, and squeeze it at a pressure of 120 kg / cm2 to produce ginger juice;
[0033] 5) Pre-treatment of fruit juice enzymatic hydrolysis: heat the above-mentioned ginger juice to 95°C at an instantaneous ultra-high temperature, and then cool it down to...
Embodiment 2
[0040] 1) Raw material processing: split the fork flaps of the fresh ginger that needs to be processed, and wash away the soil and sundries with clean water;
[0041] 2) Raw material crushing: use a crusher with a sharp toothed crushing cutter and an 8mm sieve hole to crush the above-mentioned fresh ginger pieces into a coarse slurry, and prepare ginger pulp;
[0042] 3) Enzyme hydrolysis treatment with pulp enzyme: use 600 ml / ton of pulp enzyme to enzymolyze the above-mentioned ginger pulp under uniform stirring, the enzymolysis time is 100 minutes, and the temperature is 45°C;
[0043] 4) Squeeze the juice: import the enzymatically treated ginger pulp into a hydraulic juice extractor, and squeeze it with a pressure of 200 kg / cm2 to obtain ginger juice;
[0044] 5) Juice enzymatic hydrolysis pre-treatment: heat the above-mentioned ginger juice to 110°C at an instant ultra-high temperature, and then cool it down to 55°C to further decompose the starch and fiber substances in t...
Embodiment 3
[0051] 1) Raw material processing: split the fork flaps of the fresh ginger that needs to be processed, and wash away the soil and sundries with clean water;
[0052] 2) Raw material crushing: use a crusher with a sharp toothed crushing cutter and a 4mm sieve hole to crush the above-mentioned fresh ginger pieces into a coarse slurry, and prepare ginger pulp;
[0053] 3) Enzyme hydrolysis treatment of fruit pulp: use 100 ml / ton of fruit pulp enzyme to enzymolyze the above-mentioned ginger pulp under uniform stirring, the enzymatic hydrolysis time is 60 minutes, and the temperature is 30°C;
[0054] 4) Squeeze the juice: import the enzymatically treated ginger pulp into a hydraulic juice extractor, and squeeze it at a pressure of 80 kg / cm2 to produce ginger juice;
[0055] 5) Pretreatment of fruit juice enzymolysis: heat the above-mentioned ginger juice to 90°C at an instant ultra-high temperature, and then lower the temperature to 30°C to further decompose the starch and fiber ...
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