Novel technique for processing apple-pear juice and product

A processing technology and juice technology, which is applied in the new apple juice processing technology and product field to achieve the effects of rich nutrition, resistance to transportation and high juice yield.

Inactive Publication Date: 2006-11-22
辽宁省果树科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are no reports about the processing technology and products of the new apple juice at home and abroad

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Raw juice processing technology and products:

[0029] Materials: new apple pear, pectinase, amylase.

[0030] Production process: Weigh 50kg of new pear fruit, remove the damaged and rotten fruit, rinse with clean water, crush and squeeze the juice, heat the squeezed juice to 80-95°C to inactivate the enzyme, the optimum temperature for inactivating the enzyme is 90°C, after deactivating the enzyme, lower it to 45°C, add pectinase and amylase at 0.1‰ and 0.04‰ of the weight of the fruit juice respectively, and keep it in a constant temperature water bath for 60-70 minutes, then test the degradation effect of pectin and starch. The fully degraded fruit juice is filtered with a silicon bath soil filter, and the diatomite is 25 μm in middle soil. After filtration, it is filtered and sterilized with a JM1812-1 roll-type composite membrane filter. The specification of the composite membrane is 0.01 μm, and the working pressure is 0.5Mpa, after sterilization, bottle under a...

Embodiment 2

[0033] Raw juice processing technology and products:

[0034] Materials: new apple pear, pectinase, amylase.

[0035] Production process: after the enzyme inactivation described in Example 1, lower the temperature to 45-48°C, add pectinase and amylase at 0.12‰ and 0.035‰ of the fruit juice weight respectively, and the others are the same as in Example 1.

Embodiment 3

[0037] The pectinase and the amylase of adding 0.11‰ and 0.035‰ of fruit juice weight described in embodiment one respectively, other are the same as embodiment one.

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PUM

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Abstract

The present invention relates to fruit juice beverage, and is especially one kind of new apple pear juice and its producing process. The new apple pear juice is produced with new apple pear, pectase accounting for 0.01-0.012 % of juice weight, and amylase accounting for 0.003-0.004 % of juice weight. The new apple pear juice is yellowish, sour and sweet, and rich in fruity fragrance. It has the health functions of moistening lung, eliminating phlegm, relieving cough, promoting the secretion of saliva to quench thirst, etc.

Description

technical field [0001] The invention relates to a fruit juice drink and a processing technology thereof, in particular to a processing technology and a product of new apple juice. Background technique [0002] At present, the per capita consumption of fruit juice in my country is about 1 liter, which is 40 times different from the per capita consumption of 40 liters in developed countries, and 10 times different from the per capita consumption of 10 liters in the world. If 20% of my country's 1.3 billion population reaches the world's average consumption level, 2.6 million tons of fruit juice will be needed, while my country's current total fruit juice output is only 1.5 million tons. The main reason for this situation is that among the existing cultivated fruit trees in our country, there are less than 10% of special varieties for processing, and among them, the number of self-cultivated processing varieties in our country is almost zero. Therefore, some domestic scientifi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/84
Inventor 隋洪涛张素敏隋韶奕
Owner 辽宁省果树科学研究所
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