Green plum juice making method

A green plum and plum billet technology, applied in the field of fruit juice production, can solve the problems of fermentation and complex process

Inactive Publication Date: 2005-03-16
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It overcomes the problem that the current green plum ...

Method used

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Embodiment Construction

[0014] 1. Based on the processing of 1 ton of greengage raw materials, the greengage is sorted, post-ripened, cleaned, and rotten fruits are removed. The greengage is rubbed or punched and put into a clean and sterilized large plastic bucket. When putting the greengage, in order to Conducive to sugar stains, adopt the layering of one layer of green plum and one layer of sugar to form and add, the total amount of sugar added is 300kg, and the surface is covered with sucrose. Or add 500kg concentration and be 35% sugar solution, and cover with sucrose. After the sucrose is basically dissolved, the so-called basic dissolution means that a small amount of sucrose is allowed on the surface of the greengage or at the bottom of the container, and the sugar solution is removed and heated to 80-100°C with a chemical sterilizer to sterilize. , and add 100kg sucrose to cover. After cooling, move it to a cold storage, and control the temperature to 15-20°C for extraction. After the sucr...

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Abstract

The invention provides a green plum juice preparing process which comprises green prune sorting, afterripening, cleaning, choosing, sugar stain leaching, zymosis prevention by hot boiling, cold soaking and temperature control. The invention realizes a novel process for green prune finely processing and comprehensive utilization.

Description

technical field [0001] The invention belongs to the technical field of fruit juice preparation. technical background [0002] Green plum (Prunus mumne), also known as sour plum, fruit plum, etc., is a dual-purpose resource for medicine and food, and has multiple health care functions. Containing a large amount of organic acids and rich amino acids, vitamins and inorganic salts, it has the effect of promoting body fluids to quench thirst and stimulate appetite, so there is an allusion of hopeful plums to quench thirst. my country's traditional beverage, sour plum soup, is to use the dry product of green plums, ebony, as raw material, and boil it with water to make juice. The reports about making juice with fresh greengage mainly include: [0003] 1. Taiwan Fang Zuda (1988, Taiwan Food Industry, the manufacture of plum thick candy syrup): After ripening plums (placed at room temperature for 2 to 4 days), after sorting, cleaning, killing (95°C for 2 mi...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L3/3562
Inventor 吴锦铸孙远明叶盛英黄苇
Owner SOUTH CHINA AGRI UNIV
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