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Juice of raspberry and its processing method

A processing method and fruit juice technology, applied in the field of raspberry juice and its processing, can solve the problems of high acidity, low product quality, high viscosity of raw juice, etc.

Active Publication Date: 2006-06-14
天津市农业科学院
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  • Summary
  • Abstract
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Problems solved by technology

[0003] Due to the high content of pectin and organic acids in the raspberry fruit, the original juice of the product has a high viscosity and high acidity, so it can only be diluted and processed for drinking. The product is not the original juice; lower quality

Method used

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  • Juice of raspberry and its processing method

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Embodiment Construction

[0028] The technology of preparing natural raspberry raw juice in the present invention is to use multiple combined biological enzymes to extract fruit juice and use leftovers; the new ion exchange technology removes excessive acidity and bitter polyphenols from raspberries; Natural components keep the raspberry pigment stable and fix the raspberry aroma.

[0029] The present invention utilizes multiple combinations of enzymes to extract fruit juice. The method is to wash and break raspberries, heat them to 80-100 degrees, and then rapidly cool them to 55-25 degrees. Pectin, starch and sugar, the action time is 0.5-5 hours; the combined enzyme dosage is 50-300g / ton, take out, filter and centrifuge, and obtain the raspberry mixed raw juice and pulp, fruit pulp, fruit residue and other leftovers. Keep the temperature of the pulp at 25-50 degrees, add the combined pulp decomposing enzyme for the second time, the time is 12-2 hours, the dosage is 100-200g / ton, centrifuge to get th...

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Abstract

A Rubus spp fruit juice used for preparing various beverages is prepared from the Rubus spp fruits through choosing raw fruit, washing, crushing, quickly deactivating enzyme, cooling, treating by more kinds of clastic enzymes, removing dregs, ion exchange of raw juice, mixing the juice with other fruit juices and auxiliaries, filtering, degassing, homogenizing, and pasteurization.

Description

technical field [0001] The invention belongs to the processing technology and products of fruit juice drinks, in particular to a raspberry juice and a processing method thereof. Background technique [0002] At present, the following problems exist in the processing and production of raspberries: [0003] Due to the high content of pectin and organic acids in the raspberry fruit, the original juice of the product has a high viscosity and high acidity, so it can only be diluted and then processed for drinking. The product is not the original juice; lower quality. In addition to fully reflecting the characteristics of raspberry raw materials, the production of high-end raspberry products should also be reasonably matched with natural materials to adjust flavor, color, taste, texture, and obtain high-quality products; at the same time, the formula can be adjusted to produce low-calorie drinks. Contents of the invention [0004] The purpose of this invention is to provide a ...

Claims

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Application Information

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IPC IPC(8): A23L2/04
Inventor 张志军刘建华李淑芳杨丽维
Owner 天津市农业科学院
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