Method for preparing grosvenor momordica fruit juice

The technology of Luo Han Guo and fruit juice is applied in the field of preparation of Luo Han Guo fruit juice, which can solve the problems of high sugar content and low sugar content in fruit juice, and achieve the effects of low sugar content, high sweetness and removing peculiar smell.

Active Publication Date: 2005-09-07
GUILIN NATURAL INGREDIENTS CORP
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Problems solved by technology

[0010] The technical problem to be solved by the present invention is to overcome the defect of high sugar content in existing fruit juices and provide a method for preparing Luo Han Guo fruit juice. The method of the present inve

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  • Method for preparing grosvenor momordica fruit juice

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Embodiment Construction

[0044] Such as figure 1 Shown, the preparation method of Luo Han Guo fruit juice of the present invention comprises the following steps:

[0045] A. Clean the fresh Luo Han Guo with pure water, pour it into boiling water immediately after crushing, and centrifugally filter and separate the juice 1 and pomace; cool the juice 1 to 50°C and add citric acid to adjust the pH value to 4.2, add pectinase in Keep warm at 50°C for 60 minutes;

[0046] B. Add the pomace obtained in step A to hot water at 60°C, extract at 60°C for 60 minutes, and centrifugally filter to obtain fruit juice 2 and centrifugal residue;

[0047] C. Add the centrifugal residue obtained in step B to 60°C hot water, extract at 60°C for 30 minutes and centrifugally filter to obtain fruit juice 3;

[0048] D. Mixed juice 1, 2, 3;

[0049] E, adding active carbon to the mixed fruit juice of step D and boiling for 30 minutes to precipitate protein and remove odor precursor substances;

[0050] F, the mixed fruit...

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Abstract

The invention discloses a method for preparing grosvenor momordica fruit juice which comprises, centrifugal filtrating and separating three times, merging the fruit juice through three separations, heating till boiling so as to denaturize the egg albumen into deposition, removing precursor substance with peculiar smell, plate and frame filter-pressing, charging preservative agent, microporous membrane filtering and concentrating. Calculated on dry weight basis, the constituents of the juice include 40-60% of sugar, 0-25% of protein, 0-4% of fat, 1-6% of ash, 5-20% of organic acid, 0-2% of vitamin C, and 0-10% of other materials.

Description

technical field [0001] The invention relates to a method for preparing fruit juice, in particular to a method for preparing mangosteen fruit juice. Background technique [0002] With the improvement of living standards, people not only pay attention to the taste of food, but also pay more attention to the nutrition and health function of food. Therefore, the development and application of nutritious and healthy fruit juice drinks are expanding rapidly. The production and consumption of fruit and vegetable juices has increased substantially. There are a variety of fruit juices on the market, and the flavoring, aroma, appearance and taste of fruit juices are getting more and more attention from consumers. [0003] On the other hand, as consumers are becoming more conscious about their calorie intake, people are becoming more concerned about their daily sugar intake. How to provide consumers with a low-calorie fruit juice has become a new demand in the beverage market. [0...

Claims

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Application Information

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IPC IPC(8): A23L2/00A23L2/04
Inventor 宋云飞季永贤梁远盛杨文国
Owner GUILIN NATURAL INGREDIENTS CORP
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