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Clear waxberry juice preparation method

A technology of bayberry raw juice and frozen bayberry, applied in the field of preparation of red bayberry clear juice, can solve the problems of instability, large flavor and nutrient loss, precipitation, etc., and achieve the effects of improving stability, good clarification effect, and extending shelf life

Inactive Publication Date: 2005-07-06
NINGBO HAITONG FOOD SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The final product of this invention is raw bayberry juice, which is an intermediate product and not a final product that can be directly drunk; the disadvantage is that the pectinase treatment is used, which makes the bayberry juice stay in a high temperature state for a long time, and the flavor and nutrition loss are relatively large
[0005] Other academic papers also have the production process of bayberry juice, but most of them use fresh bayberry as raw material to directly extract juice, use gelatin or bentonite to clarify, clear juice products do not add stabilizers, and circulate at room temperature
As the unique anthocyanins of red bayberry are extremely unstable under normal temperature conditions, the color of red bayberry juice will be obviously browned within one month, and it is easy to produce late precipitation while browning, resulting in a short shelf life of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: the processing of bayberry clear juice

[0017] Thaw raw red bayberry juice (50kg barrels stored at -18°C and thaw naturally for more than 24 hours), add water to reduce the concentrated red bayberry juice (add water to reduce to a concentration similar to the original red bayberry juice), mix (original juice: reduced juice = 9:1 ), disc separation, chitosan clarification (add 10kg2% chitosan solution in 1 ton of red bayberry juice, stir well, let stand for more than 1 hour, disc separation), deployment (800kg red bayberry clarified juice, 60kg white sugar, 2kg carboxylic acid Sodium methyl cellulose, add water to 1 ton), homogenize (working pressure above 15MPa), degass, sterilize (115°C, 3 seconds), canning (canning temperature above 80°C), seal, cool , Packaging, and frozen storage (below -1 5°C).

Embodiment 2

[0018] Embodiment 2: the processing of bayberry clear juice

[0019] Chitosan is clarified, and 30kg2% chitosan solution is added in 1 ton of red bayberry juice for processing, and other processes are the same as in Example 1.

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PUM

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Abstract

Disclosed is a clear waxberry juice preparation method which comprises using freezed red bayberry normal juice as raw material, mixing with small portion of defreezed red bayberry concentration, subjecting chitosan to settlement processing, allocating, homogenizing, degassing, high temperature instantaneous sterilizing, loading, sealing, cooling down and packaging, thus obtaining red bayberry clean extract with the content of normal juice over 40%. The product is stored and circulated under freezing condition.

Description

technical field [0001] The invention discloses a preparation method of red bayberry clear juice, which belongs to the technical field of non-alcoholic beverage processing. Background technique [0002] Red bayberry is a plant of the genus Myrica rubra, which is a special product in my country. It is delicious, unique in flavor, and has high nutritional and health value. host. In order to allow more people to taste the unique flavor of bayberry, it is the fundamental way to carry out deep processing of bayberry. Compared with selling bayberry fresh-keeping, producing bayberry juice beverage is a more practical way. [0003] The patent "the preparation method of bayberry juice drink (CN1049777A)" takes fresh red bayberry as raw material, and obtains bayberry juice drink through refining, filtering, concentrating, boiling and fine filtering. Its disadvantage is to take fresh red bayberry as raw material to directly get juice, and the production season is strong, which is not ...

Claims

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Application Information

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IPC IPC(8): A23L2/02
Inventor 孙云飞孙金才杜卫华周乐群肖功年
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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