Production of concentrated fresh Chinese wolfberry juice

A production technology, the technology of fresh wolfberry fruit, is applied in food science, medical preparations containing active ingredients, unknown raw materials, etc. It can solve the problems of destroying the balance state of fresh wolfberry juice, the taste and color are not as good as the original juice, and the difficulty of antisepsis and preservation. , to achieve the effect of avoiding bacterial infection, bright and pure color, and avoiding strong burnt smell

Active Publication Date: 2005-02-23
早康枸杞股份有限公司
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AI Technical Summary

Problems solved by technology

For a long time, the sterilization and concentration of wolfberry fresh juice has been carried out under high temperature and high pressure conditions. Such high temperature and high pressure conditions can easily destroy the balance of various components in wolfberry fresh juice, making its taste and color significantly inferior to the original juice; , because wolfberry fresh juice contains rich nutritional ingredients and the characteristics of fresh fruit carrying bacteria, its antiseptic preservation is more difficult than other fruit juices. In the prior art, adding preservatives or freezing methods are used to preserve freshness. However, existing preservatives contain a large amount of Artificial synthetics, long-term drinking is easy to cause harm to the human body, while the freezing method requires a special freezer, which is too expensive

Method used

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Embodiment Construction

[0020] After picking and cleaning the fresh wolfberry fruit, soak them in an aqueous solution of sulfur dioxide with a concentration of 80-250ppm for 10-15 minutes, then rinse them with running water, and then soak them in a sodium carbonate solution with a concentration of 0.1%-2% for 1 hour. -3 minutes, then rinse with clean water until neutral.

[0021] Beat the above-mentioned cleaned and sterilized wolfberry and squeeze the juice, then crush it with a colloid mill until the fineness reaches 2-20 μm, and then homogenize until the fineness reaches below 2 μm, adjust the acidity so that the total acid content in the wolfberry juice is 4 g / Between liters and 9.5 grams / liter, PH ≤ 4; then use airtight, low temperature, normal pressure, indirect heating method to sterilize and concentrate: put the above-mentioned fresh wolfberry juice into a closed concentration equipment, and mix it with self-made or special soda water The mixer equipment conducts cold and heat exchange, and ...

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Abstract

A concentrated fresh juice of wolfberry fruit with high nutritive and health-care values is prepared from the fresh wolfberry fruit through washing, removing residual agricultural chemical by the aqueous solutions of SO2 and sodium carbonate, beating, squeezing, colloid grinding, homogenizing, and sterilizing while concentrating by indirect heating at low temp.

Description

technical field [0001] The invention relates to a deep processing technology of wolfberry, in particular to a production technology of concentrated fresh juice of wolfberry. Background technique [0002] Lycium barbarum contains vitamins, amino acids, Lycium barbarum polysaccharides, trace elements and other nutrients. [0003] At present, there are many deep processing technologies for wolfberry, and the production of concentrated wolfberry juice is one of them. For a long time, the sterilization and concentration of wolfberry fresh juice has been carried out under high temperature and high pressure conditions. Such high temperature and high pressure conditions can easily destroy the balance of various components in wolfberry fresh juice, making its taste and color significantly inferior to the original juice; , because wolfberry fresh juice contains rich nutritional ingredients and the characteristics of fresh fruit carrying bacteria, its antiseptic preservation is more d...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
Inventor 朱彦华王丹陈宝东
Owner 早康枸杞股份有限公司
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