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Pumpkin single cell juice preparation method and its products

A single-cell and pumpkin technology, applied in food science and other directions, can solve problems such as pumpkin single-cell juice and its compound beverages that have not yet been seen, and achieve the effect of maintaining nutritional value and health care efficacy, cell integrity, and reducing the pressing process.

Inactive Publication Date: 2006-07-19
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there have been reports on the preparation of pumpkin juice by enzymatic liquefaction technology, but there has been no report on the preparation of pumpkin single-cell juice and its compound beverage by protopectinase

Method used

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  • Pumpkin single cell juice preparation method and its products
  • Pumpkin single cell juice preparation method and its products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] After the Aspergillus sp.Z-25 bacterial strain (Journal of Radiation Research and Radiation Technology, 2005, 23 (3): 140-144) is activated, it is inserted into the seed tank according to the ratio of 1-10% of the culture solution volume of the seed tank, and 25- 32°C, cultivated for 24-48 hours, then inoculated into the fermenter according to the proportion of 3%-15% of the seed liquid volume, 25-32°C, fermented for 48-84 hours, centrifuged or filtered the fermented liquid to remove the bacteria, and The supernatant was precipitated with 40-80% saturated ammonium sulfate, and an appropriate amount of citric acid was added to dissolve the precipitate, decolorized and deodorized with activated carbon, filtered with a microporous membrane to obtain propectinase, and stored at 4°C for future use.

[0024] Choose high-quality pumpkins with high maturity, good freshness, and no mildew and deterioration as raw materials, wash with water to remove the dirt on the surface of the...

Embodiment 2

[0026] Pumpkin single-cell juice was prepared according to the method in Example 1. The pumpkin single-cell juice is blended with auxiliary materials such as sucrose and citric acid, the sugar content is 10-12% (m / V), the xanthan gum is 0.10-0.2% (m / V), and the guar gum is 0.30-0.4% (m / V), β-cyclodextrin is 0.4-0.6% (m / V), pumpkin single-cell juice is 20-30% (V / V), acidity (calculated as citric acid) is 0.22% (m / V) ). The prepared slurry is degassed under the condition of vacuum degree ≥ 0.05Mpa to remove the oxygen in the original slurry, and then pasteurized at 60-80°C, then hot-filled, sealed, and quickly cooled to produce into a single-cell beverage containing pumpkin. After inspection, it can be packaged and put into storage.

Embodiment 3

[0028]Pumpkin single-cell juice was prepared according to the method in Example 1. The pumpkin single-cell juice is blended with raw materials such as milk and sucrose, and the formula is: pumpkin single-cell juice 10-20 (V / V), milk 30-40% (V / V), sugar content 6-8% (m / V), sodium carboxymethylcellulose (CMC) 0.2-0.25% (m / V), propylene glycol alginate (PGA) 0.1-0.15% (m / V), guar gum 0.03-0.07% (m / V) V), citric acid 0.2~0.25% (m / V). The prepared slurry is subjected to homogenization treatment under the condition of 20Mpa, then pasteurized at 60-90°C, and then hot-filled, cooled and sealed to prepare the compound milk drink containing pumpkin single cells. After inspection, it can be packaged and put into storage.

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Abstract

The invention relates to a process for preparing pumpkin single cell juice and the product, belonging to a process for preparing vegetable juice and its complex beverage by employing enzyme technology, by employing Aspergillus sp.Z-25 as bacterial strain to prepare protopectinase, with which treating pumpkin by using enzyme technology to prepare pumpkin single cell juice, and preparing new pumpkin single cell beverage or complex beverage integrating with nutrition and health-care action through allocating. The invention can effectively maintain nutrition, taste and color of pumpkin, the tension of surface and inner side of single cell is smaller, easy to mix with milk, sour milk, ice-cream and soup.

Description

1. Technical field [0001] The invention relates to a method for preparing pumpkin single-cell juice and its products, and belongs to a method for preparing vegetable juice and its compound beverage using enzyme technology, including treating pumpkin with Aspergillus sp.Z-25 protopectinase, and developing a new type of pumpkin Single-cell beverage and its compound beverage. 2. Technical Background [0002] With people's pursuit of health and fashion, fruit and vegetable beverages as natural drinks will undoubtedly become the first choice of consumers, and the market potential of fruit and vegetable beverages in China is huge. According to statistics, the world's fruit and vegetable beverage production reached 12 million tons in 2003, an increase of 3.5 million tons from 8.5 million tons in 2002, with a growth rate of 41.2%. In 2003, my country's fruit and vegetable beverage industry achieved an output of more than 3 million tons, with an output value of 15.25 billion yuan, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/72
Inventor 陆兆新吕凤霞张一青别小妹杨胜远邹晓葵
Owner NANJING AGRICULTURAL UNIVERSITY
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