Processing method of concentrated solution

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a processing method of a concentrated solution, which solves the technical problems that the existing concentrated solution is insufficient in concentration and poor and undurable in fragrance, and comprises the following preparation steps: (1) mixing fruit pulp and lophatherum gracile liquid, and performing dynamic high-pressure microjet treatment to obtain fruit pulp; (2) adding sterile water with the same weight as the fruit pulp, adding compound enzyme, performing enzymolysis and centrifugal separation, and concentrating supernate to 16-20 Baume degrees to obtain a concentrated solution for later use; (3) taking fresh tremella, adding water which is 4-6 times of the weight of the fresh tremella, boiling, keeping the boiling state for 30-50 minutes, cooling to room temperature, and filtering to obtain filtrate; and (4) uniformly mixing the concentrated solution in the step (2) and the filtrate in the step (3) through a mixing device, and sterilizing to obtain the fruit concentrated solution. The concentrated solution prepared by the method disclosed by the invention has the advantages of enough high concentration, high storage performance, no turbidity, no layering and strong and lasting fragrance.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a concentrated liquid processing method. Background Art

[0002] Fruits are rich in nutrients and have a sweet and juicy taste, but they are difficult to store and easily rot, so the development of fruit concentrated juice beverage products is more suitable for people's consumption needs. Concentrated juice is made by evaporating part of the water by low-temperature vacuum concentration after the fruit is squeezed into the original juice. When preparing 100% juice, the same amount of water as the natural water lost in the juice during the concentration process must be restored to the concentrated juice raw materials to make products with the color, flavor and soluble solid content of the original fruit pulp. At present, concentrated juice has a certain market, among which apple juice, grape juice, carrot juice, pomegranate juice and apple juice are growing rapidly. This shows that specialty juices will occupy more and more markets.

[0003] However, the juice industry generally faces four major problems in the juice processing process, namely, juice browning, post-turbidity, nutrient loss and aromatic substance dissipation. In addition, concentrated juice production enterprises, due to the use of traditional production processes, have poor color and turbidity of their products that gradually increase during storage, reduce nutritional content, and have a weak aroma, which seriously affects product quality, and few products meet the standards. Summary of the invention

[0004] The present invention aims to solve the above technical problems and provide a concentrated liquid processing method to solve the technical problems that the existing concentrated liquid has insufficient concentration, poor fragrance and is not lasting.

[0005] The technical solution of the present invention is:

[0006] A method for processing a concentrated solution comprises the following preparation steps:

[0007] (1) mixing fruit pulp and light bamboo leaf liquid, and subjecting the mixture to dynamic high-pressure microfluidization treatment to obtain fruit pulp;

[0008] (2) adding sterile water of the same weight as the fruit pulp, and then adding a composite enzyme, performing enzymolysis, centrifuging, and concentrating the supernatant to 16-20° Bé to obtain a concentrated solution for standby use, wherein the composite enzyme is a mixture of pectinase, cellulase, and papain in a weight ratio of 5-8:2-3:1;

[0009] (3) taking fresh Tremella fuciformis, adding 4-6 times the weight of water of the fresh Tremella fuciformis, boiling, keeping the boiling state for 30-50 min, cooling to room temperature and filtering to obtain Tremella fuciformis filtrate;

[0010] (4) The concentrated solution of step (2) and the Tremella fuciformis filtrate of step (3) are uniformly mixed by a mixing device, sterilized, and a fruit concentrated solution is obtained.

[0011] In order to refine the fruit pulp, preferably, in step (1) of the present invention, the conditions for the dynamic high-pressure microfluidization treatment are a pressure of 31-38 MPa and a time of 10-20 min. The present invention utilizes dynamic high-pressure microfluidization treatment to refine the pulp particles, break the pulp cell walls, release the juice, aroma and nutrients in the cells, and improve the taste of the fruit concentrate.

[0012] In order to protect the fragrance of the pulp as much as possible and prevent the pulp from browning, the present invention also adds light bamboo leaf liquid during the dynamic high-pressure microfluidization treatment. The light bamboo leaf liquid has an antioxidant effect and can reduce the reduction of fragrance caused by oxidation of the pulp during the dynamic high-pressure microfluidization treatment. Preferably, in step (1) of the present invention, the preparation method of the light bamboo leaf liquid is: take dried light bamboo leaves, add 15-20 times the weight of water, boil, keep boiling for 10-20 minutes, cool to room temperature and filter to obtain the light bamboo leaf liquid.

[0013] In order to ensure the taste of the fruit concentrate and reduce the loss of mango flavor components, the amount of light bamboo leaf liquid should be appropriate. If the amount of light bamboo leaf liquid added is too much, it will affect the flavor and taste of the fruit concentrate, but if the amount added is too little, the fragrance of the fruit concentrate will be insufficient. Preferably, in step (1) of the present invention, the amount of light bamboo leaf liquid added is 8-12% of the weight of the fruit pulp.

[0014] Although dynamic high-pressure microfluidization can refine pulp particles, some complex structures cannot be completely decomposed. In order to further make the pulp more delicate and uniform and release the nutrients in the fruit juice more thoroughly, it is necessary to combine enzymatic treatment. In order to obtain excellent enzymatic hydrolysis effect, preferably, in step (2) of the present invention, the amount of compound enzyme added is 0.2%-0.6% of the weight of the fruit pulp; the enzymatic hydrolysis conditions are: temperature is 37-43°C, time is 20-40min, pH value is 4.0-5.0; the activity of the pectinase is 8000U / g-12000U / g, the activity of the cellulase is 6000U / g-9000U / g, and the activity of the papain is 7000U / g-10000U / g.

[0015] Tremella contains polysaccharides, but Tremella has a light taste, and will not snatch flavor and cross-flavor when mixed with fruit concentrate. On the contrary, after the polysaccharide components in Tremella are compatible with the polysaccharide components in the concentrate, an inclusion is formed, which can wrap part of the fragrance of the concentrate and prevent it from overflowing. However, after entering the mouth, the fragrance of the concentrate is dispersed along with the swallowing strength, making the fruit fragrance strong, and the formed inclusion forms a network structure in the concentrate system, which can maintain the stability of the concentrate system, making the concentrate difficult to be stratified during long-term storage. The addition amount of Tremella filtrate should be appropriate, and adding more will reduce the difficulty of forming a stable system, and affect the stability of storage. In addition, if the addition amount is too much, it will affect the mouthfeel of the fruit concentrate. Preferably, in step (4) of the present invention, the Tremella filtrate addition amount is 8-12% of the weight of the concentrate.

[0016] In order to blend the concentrate and the filtrate well, form better coated particles, and form a stable network structure, they need to be mixed in special equipment. Preferably, in step (4) described in the present invention, the mixing device comprises a tank body, a hydraulic cylinder is fixedly installed in the middle part of the top end of the tank body, the output end of the hydraulic cylinder extends into the tank body, a mixing disk is fixedly installed on the output end of the hydraulic cylinder, a plurality of flow channels are opened on the mixing disk, and the plurality of flow channels are distributed in a ring array with the axis of the mixing disk as the array center, the flow channels are arranged in a < shape, an ultraviolet lamp is arranged in the flow channel, a first feed pipe is arranged at the top end of the tank body, a first one-way valve is arranged at the bottom of the inner cavity of the first feed pipe, a second feed pipe is arranged at the top end of the tank body, a second one-way valve is arranged at the bottom of the inner cavity of the second feed pipe, a first filter screen and a second filter screen are arranged in the second feed pipe, the first filter screen is located above the second filter screen, a discharge pipe is arranged at the bottom end of the tank body, and a solenoid valve is arranged on the discharge pipe; the first one-way valve prevents the liquid in the tank body from flowing out through the first feed pipe and the second feed pipe.

[0017] Preferably, in step (1) of the present invention, the fruit pulp is mango pulp.

[0018] Due to the adoption of the above technical solution, the beneficial effects of the present invention are:

[0019] 1. The present invention firstly processes the pulp with dynamic high-pressure microfluidization to achieve the effect of thinning the pulp, and then combines enzymolysis to further decompose part of the complex structure to achieve the effect of comprehensively thinning the pulp, and improves the antioxidant property by adding light bamboo leaves to prevent the flavor components from being destroyed and the pulp from browning, and then combines with tremella filtrate, the polysaccharide in the tremella filtrate and the polysaccharide in the concentrated solution are fused to form wrapped particles, and a network structure is formed between the wrapped particles in the concentrated system, so as to maintain the stability of the concentrated solution system, ensure the storage performance of the later fruit concentrated solution, prevent stratification, ensure that the fragrance of the fruit concentrated solution is strong and lasting, and improve the overall taste and fragrance of the concentrated solution.

[0020] 2. The tremella filtrate and the concentrated solution of the present invention are fused by a specific mixing device to form wrapped particles, which lays a foundation for ensuring the storage performance and fragrance persistence of the subsequent fruit concentrated solution, and can prevent the wrapped particles from agglomerating, thus laying a foundation for the subsequent formation of a network structure between the wrapped particles.

[0021] 3. The concentrated solution prepared by the method of the present invention does not require the addition of additional chemical preservatives, freshness-preserving agents and stabilizers, thereby obtaining excellent storage performance and being less likely to stratify during subsequent storage.

[0022] 4. The concentrated liquid prepared by the method of the present invention has a mellow and rich aroma and is not easy to separate during storage.

[0023] Attached photos

[0024] Figure 1 It is a schematic structural diagram of the mixing device of the present invention.

[0025] Figure 2 for Figure 1 Schematic diagram of the enlarged structure of A.

[0026] In the figure: 1, tank body; 2, first feed pipe; 3, second feed pipe; 4, first filter; 5, second filter; 6, first one-way valve; 7, second one-way valve; 8, hydraulic cylinder; 9, mixing plate; 901, flow channel; 10, ultraviolet lamp; 11, discharge pipe; 12, solenoid valve. DETAILED DESCRIPTION

[0027] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0028] Example 1

[0029] A method for processing a concentrated solution comprises the following preparation steps:

[0030] (1) peeling and pitting 8-9 ripe Guiqi mangoes to obtain mango pulp, mixing the mango pulp with 10% of light bamboo leaf liquid by weight of the mango pulp, and treating the mango pulp with dynamic high-pressure microfluidization at 35 MPa for 15 min to obtain mango pulp;

[0031] (2) adding sterile water of the same weight as mango pulp, and then adding 0.4% composite enzyme of the weight of mango pulp, performing enzymolysis for 30 min at a temperature of 40° C. and a pH value of 4.5, centrifuging, taking the supernatant and concentrating it to 18° Bé to obtain a concentrated solution for standby use, wherein the composite enzyme is a mixture of pectinase, cellulase, and papain in a weight ratio of 7:3:1; the activity of the pectinase is 10000 U / g, the activity of the cellulase is 8000 U / g, and the activity of the papain is 8000 U / g;

[0032] (3) taking fresh Tremella fuciformis, adding 5 times the weight of water of fresh Tremella fuciformis, boiling, keeping boiling for 40 min, cooling to room temperature and filtering to obtain Tremella fuciformis filtrate;

[0033] (4) The concentrated solution of step (2) and 10% of Tremella fuciformis filtrate by weight of the concentrated solution are mixed by a mixing device for 7 minutes, and the mixture is pasteurized after filling to obtain mango concentrated solution.

[0034] The preparation method of the above-mentioned light bamboo leaf liquid is: take dried light bamboo leaves, add 18 times of water by weight, boil, keep boiling for 15 minutes, cool to room temperature and filter to obtain light bamboo leaf liquid.

[0035] Example 2

[0036] A method for processing a concentrated solution comprises the following preparation steps:

[0037] (1) peeling and pitting 8-9 ripe Guiqi mangoes to obtain mango pulp, mixing the mango pulp with 8% of light bamboo leaf liquid based on the weight of the mango pulp, and treating the mango pulp with dynamic high-pressure microfluidization at 31 MPa for 20 min to obtain mango pulp;

[0038] (2) adding sterile water of the same weight as mango pulp, and then adding 0.2% composite enzyme of the weight of mango pulp, performing enzymolysis for 40 min at a temperature of 37° C. and a pH value of 4.0, centrifuging, taking the supernatant and concentrating it to 16° Bé to obtain a concentrated solution for standby use, wherein the composite enzyme is a mixture of pectinase, cellulase, and papain in a weight ratio of 5:3:1; the activity of the pectinase is 8000 U / g, the activity of the cellulase is 9000 U / g, and the activity of the papain is 7000 U / g;

[0039] (3) taking fresh Tremella fuciformis, adding water 4 times the weight of the fresh Tremella fuciformis, boiling, keeping the boiling state for 30 min, cooling to room temperature and filtering to obtain Tremella fuciformis filtrate;

[0040] (4) The concentrated solution of step (2) and 8% of Tremella fuciformis filtrate by weight of the concentrated solution are mixed by a mixing device for 6 minutes, and the mixture is pasteurized after filling to obtain a mango concentrated solution.

[0041] The preparation method of the above-mentioned light bamboo leaf liquid is: take dried light bamboo leaves, add 15 times the weight of water, boil, keep boiling for 20 minutes, cool to room temperature and filter to obtain light bamboo leaf liquid.

[0042] Example 3

[0043] A method for processing a concentrated solution comprises the following preparation steps:

[0044] (1) peeling and pitting 8-9 ripe Guiqi mangoes to obtain mango pulp, mixing the mango pulp with 12% of light bamboo leaf liquid based on the weight of the mango pulp, and treating the mango pulp with dynamic high-pressure microfluidization at 38 MPa for 10 min to obtain mango pulp;

[0045] (2) adding sterile water of the same weight as mango pulp, and then adding 0.6% composite enzyme of the weight of mango pulp, performing enzymolysis at a temperature of 43° C. and a pH value of 5.0 for 20 min, centrifuging, taking the supernatant and concentrating it to 20° Bé to obtain a concentrated solution for standby use, wherein the composite enzyme is a mixture of pectinase, cellulase, and papain in a weight ratio of 8:2:1; the activity of the pectinase is 12000 U / g, the activity of the cellulase is 6000 U / g, and the activity of the papain is 10000 U / g;

[0046] (3) taking fresh Tremella fuciformis again, adding 6 times the weight of water of the fresh Tremella fuciformis, boiling, keeping the boiling state for 50 min, cooling to room temperature and filtering to obtain Tremella fuciformis filtrate;

[0047] (4) The concentrated solution of step (2) and 12% of Tremella fuciformis filtrate by weight of the concentrated solution are mixed by a mixing device for 8 minutes, and the mixture is pasteurized after filling to obtain a mango concentrated solution.

[0048] The preparation method of the above-mentioned light bamboo leaf liquid is as follows: take dried light bamboo leaves, add 20 times of water by weight, boil, keep boiling for 10 minutes, cool to room temperature and filter to obtain the light bamboo leaf liquid.

[0049] Comparative Example 1

[0050] The difference from Example 1 is that the step (1) does not contain light bamboo leaf liquid and there is no preparation method of the relevant light bamboo leaf liquid. The rest is the same as Example 1.

[0051] Comparative Example 2

[0052] The difference from Example 1 is that: no Tremella fuciformis filtrate is contained, and there are no related preparation steps for Tremella fuciformis filtrate; when the mixing device is mixing, no liquid is fed into the first feeding pipe; the rest is the same as Example 1.

[0053] Comparative Example 3

[0054] The difference from Example 1 is that: (4) the concentrate of step (2) and 12% of the weight of Tremella fuciformis filtrate of the concentrate are poured into a stirring barrel and stirred for 7 minutes, and pasteurized to obtain mango concentrate. The rest is the same as Example 1.

[0055] The above-mentioned mixing device includes a tank body, a hydraulic cylinder is fixedly installed in the middle of the top end of the tank body, the output end of the hydraulic cylinder extends into the tank body, a mixing disk is fixedly installed on the output end of the hydraulic cylinder, a plurality of flow channels are opened on the mixing disk, and the plurality of flow channels are distributed in a ring array with the axis of the mixing disk as the array center, the flow channels are arranged in a < shape, an ultraviolet lamp is arranged in the flow channel, a first feed pipe is arranged at the top end of the tank body, a first one-way valve is arranged at the bottom of the inner cavity of the first feed pipe, a second feed pipe is arranged at the top end of the tank body, a second one-way valve is arranged at the bottom of the inner cavity of the second feed pipe, a first filter screen and a second filter screen are arranged in the second feed pipe, the first filter screen is located above the second filter screen, a discharge pipe is arranged at the bottom end of the tank body, and a solenoid valve is arranged on the discharge pipe; the first one-way valve prevents the liquid in the tank body from flowing out through the first feed pipe and the second feed pipe.

[0056] During specific use, the tremella filtrate is injected into the tank body through the first feed pipe, and the concentrated liquid is injected into the tank body through the second feed pipe. The liquid 2 enters the tank body after being filtered through the first filter screen and the second filter screen, and the solenoid valve is closed. Then, the output end of the hydraulic cylinder is controlled to reciprocate and extend, thereby driving the mixing disk to move up and down. When the mixing disk moves up and down, the mixed liquid flows to the bottom or top of the mixing disk through the flow channel. Since the flow channel is set to a < shape, convection can be formed when the mixed liquid is sprayed out, so that multiple liquids are mixed, and the concentrated liquid and the tremella filtrate can be fully and evenly mixed to promote the formation of wrapped particles. After the mixing is completed, the solenoid valve is opened to discharge the mixed liquid through the discharge pipe. The ultraviolet lamp tube arranged in the flow channel can quickly sterilize the mixed liquid passing through the flow channel, which can play the role of mixing and sterilization at the same time.

[0057] Test Example 1: Determination of the browning index of the mango concentrate of the present invention

[0058] The mango concentrate prepared in Example 1-3 and Comparative Example 1-3 was tested for browning degree at 7°C 3 days and 6 months after preparation. Browning degree determination method: 5 g of sample was added with 15 mL of 95% ethanol, shaken well, centrifuged at 4000 r / min for 10 min, the supernatant was taken, and the absorbance A value was measured at 420 nm using a UV-visible spectrophotometer. The results are as follows.

[0059] Table 1 Browning index content of different mango concentrates

[0060] Group 3-day browning index Browning index after 6 months Example 1 0.11 0.19 Example 2 0.15 0.21 Example 3 0.13 0.18 Comparative Example 1 0.23 0.45 Comparative Example 2 0.21 0.49 Comparative Example 3 0.31 0.58

[0061] As can be seen from Table 1, the method of the present invention can effectively control the preparation process of the concentrate and the browning degree after storage.

[0062] Test Example 2: Sensory Evaluation of Mango Concentrate of the Present Invention

[0063] The color, smell, taste and tissue morphology of the mango concentrates of Examples 1-3 and Comparative Examples 1-3 after storage at 7°C for 6 months were scored, with a total score of 100 points, and the color, smell, taste and tissue morphology each accounting for 20% of the total score, the smell 30%, the taste 30%, and the tissue morphology 20%. The scoring panel consisted of 10 people with certain sensory evaluation experience, and each person scored and took the average value. Three samples of mango concentrate corresponding to each group were taken. The sensory scoring standard of mango concentrate is shown in Table 2, and the evaluation results are shown in Table 3.

[0064] Table 2 Sensory evaluation of mango concentrate

[0065]

[0066]

[0067] Table 3 Sensory evaluation results of different mango concentrates

[0068] Group Color odor Taste Organizational form Total score Example 1 17.5 27.8 25.4 18.7 89.4 Example 2 16.8 26.7 24.9 18.3 86.7 Example 3 17.6 27.1 25.5 18.6 88.8 Comparative Example 1 13.2 14.5 15.4 13.4 56.5 Comparative Example 2 15.4 12.7 18.7 14.2 61 Comparative Example 3 16.4 15.2 18.6 14.8 65

[0069] As shown in Table 3, the method of the present invention can prepare a mango concentrate with a mellow and rich aroma and not easy to delaminate during storage, and after being stored for three months, it still has a strong mango aroma. When the light bamboo leaf liquid is not added, the mango concentrate produces a certain browning, which affects the color and luster of the mango concentrate, making the color of the mango concentrate darker and darker, and at the same time, the aroma components of the mango concentrate cannot be well protected, so that after being stored for a certain period of time, the fragrance dissipates, and the mango concentrate retains less aroma components, and the fragrance is relatively light. In addition, the mango concentrate lacking the protection of the light bamboo leaf liquid produces peculiar smell as the storage time becomes longer, because the foreign matter produced will also destroy the stability of the mango concentrate, so the mango concentrate stored for a period of time will not be easily damaged. There will be a little stratification after a while, and a certain amount of precipitation will be produced; and when the tremella filtrate is not added, although the color of the mango concentrate can still maintain the inherent color of mango and is slightly shiny, because of the lack of tremella filtrate, a certain amount of wrapped particles cannot be produced, and the flavor substances cannot be wrapped. With the preparation and storage of the fragrance, it is slightly dissipated or tasted, so after a certain period of storage, the mango fragrance is not strong and has a slight odor, and it will also be a little light, and precipitation will also be produced; and when the specific equipment of the present invention is not used for mixing, the concentrate and the tremella filtrate cannot be well fused, and the amount of wrapped particles produced is not enough, and the flavor components cannot be well locked, so the taste is still slightly light, and at the same time, because the amount of wrapped particles is not enough, a strong network structure cannot be formed well. With the storage time, the beverage will produce a little precipitation. In summary, through the synergistic effect of the steps of the present invention, a mango concentrate with brighter mango color, rich fragrance, excellent taste, layered sense, no stratification and no precipitation can be obtained.

[0070] The above description is a detailed description of the preferred feasible embodiments of the present invention, but the embodiments are not intended to limit the scope of the patent application of the present invention. All equivalent changes or modified changes completed under the technical spirit suggested by the present invention should fall within the patent scope covered by the present invention.

Claims

1. A method for processing a concentrated solution, characterized in that: The method comprises the following preparation steps: (1) mixing fruit pulp and light bamboo leaf liquid, and subjecting the mixture to dynamic high-pressure microfluidization treatment to obtain fruit pulp; (2) adding sterile water of the same weight as the fruit pulp, and then adding a composite enzyme, performing enzymolysis, centrifuging, and concentrating the supernatant to 16-20° Bé to obtain a concentrated solution for standby use, wherein the composite enzyme is a mixture of pectinase, cellulase, and papain in a weight ratio of 5-8:2-3:1; (3) taking fresh Tremella fuciformis, adding 4-6 times the weight of water of the fresh Tremella fuciformis, boiling, keeping the boiling state for 30-50 min, cooling to room temperature and filtering to obtain Tremella fuciformis filtrate; (4) The concentrated solution of step (2) and the Tremella fuciformis filtrate of step (3) are uniformly mixed by a mixing device, sterilized, and a fruit concentrated solution is obtained.

2. The concentrated liquid processing method according to claim 1, characterized in that: In the step (1), the conditions for the dynamic high-pressure microfluidization treatment are a pressure of 31-38 MPa and a time of 10-20 min.

3. The method for processing the concentrated solution according to claim 1, characterized in that: In the step (1), the preparation method of the light bamboo leaf liquid is: take dried light bamboo leaves, add 15-20 times the weight of water, boil, keep boiling for 10-20 minutes, cool to room temperature and filter to obtain the light bamboo leaf liquid.

4. The method for processing the concentrated solution according to claim 1, characterized in that: In the step (1), the amount of light bamboo leaf liquid added is 8-12% of the weight of the fruit pulp.

5. The concentrated liquid processing method according to claim 1, characterized in that: In the step (2), the enzymatic hydrolysis conditions are: temperature of 37-43° C., time of 20-40 min, and pH of 4.0-5.

0.

6. The method for processing the concentrated solution according to claim 1, characterized in that: In the step (2), the added amount of the complex enzyme is 0.2%-0.6% of the weight of the fruit pulp.

7. The concentrated liquid processing method according to claim 1, characterized in that: The activity of the pectinase is 8000U / g-12000U / g, the activity of the cellulase is 6000U / g-9000U / g, and the activity of the papain is 7000U / g-10000U / g.

8. The concentrated liquid processing method according to claim 1, characterized in that: In the step (4), the amount of Tremella fuciformis filtrate added is 8-12% of the weight of the concentrated solution.

9. The concentrated liquid processing method according to claim 1, characterized in that: In the step (4), the mixing device comprises a tank body, a hydraulic cylinder is fixedly installed in the middle of the top end of the tank body, the output end of the hydraulic cylinder extends into the tank body, a mixing disk is fixedly installed on the output end of the hydraulic cylinder, a plurality of flow channels are opened on the mixing disk, the plurality of flow channels are distributed in a ring array with the axis of the mixing disk as the array center, the flow channels are arranged in a < shape, an ultraviolet lamp is arranged in the flow channel, a first feed pipe is arranged at the top end of the tank body, a first one-way valve is arranged at the bottom of the inner cavity of the first feed pipe, a second feed pipe is arranged at the top end of the tank body, a second one-way valve is arranged at the bottom of the inner cavity of the second feed pipe, a first filter screen and a second filter screen are arranged in the second feed pipe, the first filter screen is located above the second filter screen, a discharge pipe is arranged at the bottom end of the tank body, and a solenoid valve is arranged on the discharge pipe; the first one-way valve prevents the liquid in the tank body from flowing out through the first feed pipe and the second feed pipe.

10. The concentrated liquid processing method according to claim 1, characterized in that: In the step (1), the fruit pulp is mango pulp.

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