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Concentrated medlar juice normal temperature fresh keeping technology

A technology of concentrated juice and wolfberry fresh fruit, applied in food science, special packaging objects, packaging objects under special gas conditions, etc., can solve the problems of affecting product quality, juice separation, high cost, etc., and achieve the effect of maintaining pure nature

Inactive Publication Date: 2005-07-06
王自贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For a long time, the fresh-keeping of wolfberry fresh juice and concentrated wolfberry juice usually adopts the technology of adding preservatives (preservatives) and low-temperature freezing. The harm caused makes its use in the brewing industry limited, and the frozen preservation is because the used freezing temperature is generally below minus 18°C, so the required cost is too high. Destruction is easy to produce juice separation, affecting product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Picked fresh wolfberry fruits are manually selected to remove impurities such as spoiled fruits, fruit stalks, and leaves, and then undergo pesticide reduction treatment to prepare KMnO-containing 4 0.1-0.5‰ (w), containing 0.1-0.4% (w) of organic acid (tartaric acid or citric acid) solution, soak the fresh wolfberry fruit in it for 10-20 minutes, remove it, rinse it with running water, and then sterilize it. Formulated with CIO 2 0.01-0.05% (w) aqueous solution, soak the fruit in it for 5-20 minutes, take it out, rinse it with sterile demineralized water, put it into the crusher, squeeze it twice with a screw juicer at room temperature after crushing, squeeze The extracted juice enters the colloid mill for fine crushing, and then enters the homogenizer to homogenize and control the homogenization pressure to 30MP a -40MP a After the homogenized fruit juice is heated to 45°C, 0.1-0.5% of vitamin C and 0.1-0.6% of citric acid are added to protect the color, and the jui...

Embodiment 2

[0019] Sterilization adopts the solution containing 0.01-0.05% (w) of peracetic acid, and the fruit is immersed in it for 5-20 minutes, and other technological processes are the same as in Example 1.

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PUM

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Abstract

The invention relates to a concentrated matrimony vine juice normal temperature fresh keeping technology which comprises the steps of choosing fresh fruit of matrimony vine, lowering pesticide content, rinsing, sterilizing, cleaning with germ-free softened water, slacking, cold extracting, jevigating, heavy pressure homogenizing, preserving color, vacuum decompression concentrating, Pasteurising, vacuum germ-free loadingand cooling down to ambient temperature with flowing water.

Description

technical field [0001] The invention relates to a deep processing technology of wolfberry products, in particular to a technology for keeping fresh of wolfberry concentrated juice at room temperature. Background technique [0002] Because wolfberry fresh juice is rich in nutrients and has the characteristics of bacteria-carrying in fresh fruit, the fresh-keeping technology of wolfberry fresh juice and concentrated wolfberry juice has always been a difficult problem in the deep processing of wolfberry. For a long time, the fresh-keeping of wolfberry fresh juice and concentrated wolfberry juice usually adopts the technology of adding preservatives (preservatives) and low-temperature freezing. The harm caused makes its use in the brewing industry limited, and the frozen preservation is because the used freezing temperature is generally below minus 18°C, so the required cost is too high. Destruction is easy to produce juice separation, affecting product quality. Contents of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/08B65D81/20
Inventor 王自贵
Owner 王自贵
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