Process for preparing high natural apple essence

An apple essence, natural technology, applied in the direction of essential oil/spice, fat production, etc., can solve the problem of odor concentration multiple, and achieve the effect of improving the content of aroma substances, shortening the decomposition time, and maintaining stability

Active Publication Date: 2005-01-19
YANTAI NORTH ANDRE JUICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a kind of preparation method of high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] In Example 1, after the Jinshuai apple was inspected, washed and broken, pectinase, cellulase, hemicellulose shortening enzyme, arabinase, α-arabinosidase, and α- Rhamnosidase is enzymatically hydrolyzed under airtight conditions to maximize the release of free and bonded flavor substances. After pressing, the juice becomes juice, which is stored in the juice collection tank, and the fresh juice enters the fragrant heating separator to separate the temperature At 80°C, the mixed gas is obtained through gasification, and the mixed gas enters the aroma scrubber for purification and separation. The cooling water temperature of the scrubbing and separation is 65°C. The separated flavor gas enters the plate heat exchanger for ice water condensation and is converted into flavor liquid , The condensing temperature is 5℃, the concentration of this part of the liquid is not high, if you want to get high-powered apple flavor, you need to circulate flavoring and purification, that is,...

Example Embodiment

[0021] In Example 2, after the Fuji apple was inspected, washed, and broken, pectinase, cellulase, hemicellulose shortening, arabinase, α-arabinosidase, and α-mouse were added to the apple pulp. Plum glycosidase is enzymatically hydrolyzed under airtight conditions to maximize the release of free and bonded flavor substances. After pressing, it becomes juice, which is stored in the juice collection tank. The fresh juice enters the fragrant heating separator. The separation temperature is At 85°C, the mixed gas is obtained through gasification. The mixed gas enters the aroma scrubber for purification and separation. The cooling water temperature of the scrubbing and separation is 70°C. The separated flavor gas enters the plate heat exchanger for ice water condensation and transforms into flavor liquid. The condensing temperature is 3°C. The concentration of this part of the liquid is not high. To obtain high-powered apple flavor, it needs to be cyclically flavored and purified, tha...

Example Embodiment

[0022] In Example 3, after testing, washing and crushing small fruit light apples, pectinase, cellulase, hemicellulose shortening enzyme, arabinase, α-arabinosidase and α were added to the apple pulp. -Rhamnosidase, which is enzymatically hydrolyzed under airtight conditions to maximize the release of free and bonded flavor substances. After squeezing, the juice becomes juice, which is stored in the juice collection tank, and the fresh juice enters the fragrant heating separator for separation The temperature is 75℃, and the mixed gas is obtained through gasification. The mixed gas enters the aroma scrubber for purification and separation. The cooling water temperature of the washing and separation is 60℃. The separated flavor gas enters the plate heat exchanger for ice water condensation and transforms into flavor. Liquid, the condensing temperature is 6℃. The concentration of this part of the liquid is not high. If you want to obtain high-powered apple flavor, you need to circul...

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PUM

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Abstract

The invention discloses a process for preparing high natural apple essence comprising the steps of, squashing, enzyme treatment, squeezing, heating separation, scent scouring segregation purification, condensation, circulation scent extracting and purification segregation, and end product packaging.

Description

1. Technical field: [0001] The invention relates to the technical field of fruit juice processing, in particular to a method for preparing a high-power natural apple flavor by extracting aroma, separating and purifying it in the process of apple juice processing. 2. Background technology: [0002] At present, during the deep processing of apples, while processing, the aroma components in apples cannot be recovered or volatilize because the concentration does not reach the practical standard, resulting in waste. Apple aroma contains organic components such as alcohols and esters. Its unique Flavor cannot be artificially synthesized. Apple essence is an important additive in food, beverage, cosmetics, chemical and other industries. Aroma components are an important material basis for the flavor of fruits and vegetables. The weight of apple aroma accounts for 0.005% of the total weight of apples. Volatile substances are extremely sensitive to chemical and physical treatment, su...

Claims

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Application Information

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IPC IPC(8): C11B9/00
Inventor 王安于惠霖张辉曲昆生
Owner YANTAI NORTH ANDRE JUICE
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