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Production method of high transparency green plum concentrated juice

A technology with high light transmittance and production methods, applied in food science and other fields, can solve problems such as waste residue discharge, environmental pollution, and waste of nutrients

Inactive Publication Date: 2005-03-09
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods all have a large amount of waste slag discharge, large waste of raw materials, serious environmental pollution, and salting or fermentation will cause many useful components and a considerable part of the nutrients in the green plum to be wasted in vain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Select and weigh 1100-1500Kg of fresh 8-9 mature green plums, wash and blanch→beating and removing core→coarse filtration→cooling→enzymolysis→inactivation→coarse filtration→fine filtration→vacuum concentration→high-speed centrifugal separation→ Impurity removal→vacuum concentration→sterilization→sterile canning→refrigeration and preservation, the finished product can be obtained.

[0010] The blanching step is to soak greengage in hot water above 95° C. for 3 to 6 minutes, with the purpose of softening tissue, sterilizing and eliminating microorganisms. The enzymolysis step is to use the modified acid-resistant pectinase and acid protease to completely hydrolyze the pectin in the green plum enzymolysis, and partially hydrolyze the protein. The acid-resistant pectinase is used in an amount of 0.03- 0.1% pectinase is prepared with 0.01-0.05mol / L calcium chloride solution or 0.05-0.3mol / L sodium chloride solution, and the pectinase used is produced by Aspergillus niger. T...

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PUM

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Abstract

A concentrated green plum juice with high transparency is prepared from fresh green plum through hot scalding, beating to remove stone, filtering, cooling, enzymolyzing, deactivating enzyme, filtering, fine filtering, vacuum concentrating, centrifugal separating, removing impurities, vacuum concentrating and sterilizing.

Description

Technical field [0001] The invention relates to a production method of greengage concentrated juice with high light transmittance. technical background [0002] Green plum (Prunus mume) is a fruit with high nutritional value. It is rich in organic acids and a variety of nutrients. Blood and eliminate fatigue and other effects. The existing green plum deep processing method is mainly to make the whole green plum fruit into salted plum or preserved fruit, or to squeeze the green plum juice to make wine or to make wine with whole fruit. These methods all have a large amount of waste slag discharges, large waste of raw materials, serious environmental pollution, and salting or fermentation all can cause many useful components and a considerable part of the nutritional labeling in greengage to be wasted in vain. Contents of the invention [0003] The object of the present invention is to provide a concentrated greengage juice with high light transmittance, which fully retains...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/385
Inventor 郑宝东郑明初刘文聪孟鹏曾绍校
Owner FUJIAN AGRI & FORESTRY UNIV
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