11 results about "Juice clarification" patented technology

The invention discloses a passion fruit juice clarification process which comprises the following steps: S1, pectinase treatment: adding pectinase into passion fruit juice, and stirring and reacting for 24-72 hours under the conditions that the temperature is 20-30 DEG C and the pH value is 3.5-4.5; the addition amount of the pectinase is 0.5-1.5% of the mass of the passion fruit juice; s2, bentonite treatment: adding bentonite into the fruit juice treated in the step S1, and standing and adsorbing for 24-48 hours under the condition that the temperature is 25-35 DEG C; the addition amount of the bentonite is 0.1-0.5% of the mass of the passion fruit juice; and S3, performing centrifugal treatment: putting the fruit juice treated in the step S2 into a centrifugal machine, performing centrifugal treatment for 6-12min under the conditions that the temperature is 4-6 DEG C and the rotating speed is 3500-4500r / min, and collecting supernate, thereby obtaining the clear passion fruit juice. By accurately regulating and controlling the combination ratio and process parameters of the clarifying agent, the turbid substances in the passion fruit juice can be efficiently removed.

The invention discloses a method for realizing circulating clarification utilization of sugar industry filter mud based on calcination, which comprises the following steps: filter mud drying: scattering and drying wet filter mud to obtain dry filter mud; suspension flash burning: mixing the dry filter mud with limestone powder, calcining by utilizing secondary hot air in a suspension cooling process, removing organic matters in the dry filter mud and partially decomposing calcium carbonate in the mixed material; performing fluidized bed roasting: introducing high-pressure air into the mixed material subjected to suspension flash burning treatment to enable the material to utilize waste heat of the material in a boiling state to complete deep decomposition of calcium carbonate so as to obtain a high-temperature finished product; suspension cooling: cooling the high-temperature finished product to obtain a low-temperature finished product; digesting: digesting a low-temperature finished product to prepare lime milk; and flue gas reutilization: the CO2-containing flue gas generated by suspension flash burning is sequentially used as a drying heat source for filter mud drying, and is used for a sugar juice clarification and carbonation process after being purified. According to the invention, the pollution problem is solved, resource utilization is realized, the use of limestone is reduced, the flue gas heat of the system is fully utilized, and the energy consumption is reduced.

The present disclosure provides an equipment and a process for the clarification of feed juice. The equipment offers a compact design with reduced capital and operational costs, requiring a low residence time that minimizes sucrose inversion and heat loss, thereby enhancing clarification efficiency. The process for feed juice clarification requires minimal retention time, ultimately delivering a simplified and cost-effective solution for the cane sugar industry.

The invention relates to a fruit and vegetable juice clarifying device based on multi-stage pulse high-voltage electrostatic atomization micro-nano-scale cracking and application of the fruit and vegetable juice clarifying device, and belongs to the technical field of agricultural product and food processing and equipment manufacturing. The device mainly comprises a conveying system, a multi-stage pulse atomization system, a collecting system, a high-voltage direct-current supply system, a gas supply system and a control system, fruit and vegetable juice sequentially enters a pulse pressure-electric atomization unit and a multi-stage pulse electric spraying unit of the multi-stage pulse atomization system, and under the action of the high-voltage direct-current supply system, the fruit and vegetable juice is collected. Colloidal particles in the fruit and vegetable juice are charged at high density and cracked step by step into micro-nano-scale charged colloidal particles, the micro-nano-scale charged colloidal particles pass through a gas-liquid separator of a collection system and then enter a collector, and clarification processing of the fruit and vegetable juice is completed. The method solves the problem of clarification processing caused by turbid precipitation of the fruit and vegetable juice under a non-thermal condition, improves the processing quality and storage stability of the fruit and vegetable juice, and realizes non-thermal enzyme inactivation and sterilization processing of the fruit and vegetable juice.

The invention discloses a process for dissolving out blueberry juice anthocyanin by ultrahigh pressure-ultrasonic synergistic quaternary complex enzyme, which comprises the following steps: S1, obtaining fresh blueberries, and pretreating the fresh blueberries to obtain blueberry puree; s2, performing ultrasonic treatment on the blueberry primary pulp to obtain blueberry juice I; s3, performing ultrahigh pressure treatment on the blueberry juice I to obtain blueberry juice II; s4, performing quaternary composite enzymolysis treatment on the blueberry juice II to obtain blueberry juice III; and S5, sequentially carrying out enzyme deactivation treatment and filtration treatment on the third blueberry juice to obtain the blueberry juice in which anthocyanin is dissolved out. According to the method, efficient dissolution of anthocyanin and synchronous improvement of juice clarity and storage stability can be realized, and a key technical support is provided for processing of high-quality blueberry juice.

This invention relates to fruit juice flocculants, a chitosan-coffee grounds nanoparticle composite, its preparation and application, comprising the following steps: 1) Obtaining coffee grounds powder: drying and sieving coffee grounds to obtain the desired coffee grounds powder; 2) Dissolving the coffee grounds powder in water, heating, filtering, collecting the filtrate, passing it through a D101 macroporous resin column, eluting with water, dialyzing and drying the eluent to obtain coffee grounds nanoparticles; 3) Mixing a chitosan aqueous solution (chitosan:water) at a mass ratio of 1:100-400 with the coffee grounds nanoparticles and adding it to a reaction vessel for hydrothermal reaction; dialyzing and drying the resulting solution to obtain the chitosan-coffee grounds nanoparticle composite. This invention aims to use nanoparticles with good biocompatibility, low dosage, significant flocculation effect, good antioxidant properties, and visibility to modify chitosan, synthesizing a novel flocculant and providing a new approach for fruit juice clarification.

The invention discloses an acid-resistant low-temperature high-activity pectate lyase mutant as well as a preparation method and application thereof, and belongs to bioengineering and enzyme engineering. The amino acid sequence of the pectate lyase is as shown in SEQ ID NO: 1, and the mutation site in the mutant is at least one of N52A, K95A, E166L, Q212L, E280I or S307D. The pectate lyase mutant disclosed by the invention can be used for clarifying fruit juice, and particularly can be used for efficiently hydrolyzing pectin in the fruit juice under the conditions of acidity (pH 3.5-5.5) and low temperature (10-25 DEG C), so that the light transmittance of the fruit juice is improved, the viscosity is reduced, and the juice yield is increased.

The invention discloses a nanofiltration membrane-based juice clarification and concentration integrated system and method, and relates to the technical field of filtration. A double-shaft motor is mounted at one end of a fixed support frame through a motor base, a fixed magnetic suction block is clamped to an output shaft of the double-shaft motor, and an integrated sealing frame is rotationally connected to the position, corresponding to the fixed magnetic suction block, of the side end of the fixed support frame; a closed limiting cover is hinged to one end of the integrated sealing frame, a centrifugal motor is installed at the bottom end of the integrated sealing frame through a motor base, a centrifugal stirring barrel is clamped to an output shaft of the centrifugal motor, a permanent magnet is clamped to the bottom end of the inner side of the centrifugal stirring barrel, and a slag scraping treatment frame is connected to the top end of the permanent magnet in a magnetic attraction mode. By means of the structure, when fruit juice is separated, suspended solids and impurities containing impurities in the fruit juice can be prevented from being discharged to the position of the filter membrane during liquid extraction, and through stable pressurization and continuous liquid supply treatment, the concentration stability is guaranteed, and the concentration treatment speed and efficiency are improved.

This invention discloses a continuous reaction device and method for efficient clarification of sugarcane juice, belonging to the field of sugarcane juice clarification. It includes a housing with a cover plate on top. An addition tube is integrally formed on the top of the cover plate, and a gear is fixedly connected to the outer wall of the addition tube. A filter cylinder is fixedly installed at the bottom of the cover plate, with its bottom tube extending into the interior of the housing. A bracket is detachably installed on the top right side of the housing via bolts. A motor is fixedly connected to the inner side of the bracket, and a gear is fixedly connected to the bottom end of the output shaft of the motor. This device effectively solves the technical problems of poor filtration effect, easy adhesion of sugarcane juice to the filter residue surface leading to low recovery rate, easy clogging of the filter screen, and difficulty in separating and using sediment from sugarcane juice in existing sugarcane juice clarification processes. Through the dual filtration structure of the filter cylinder and the clarification filter cloth, the purity of the clarified sugarcane juice can be significantly improved, achieving deep purification of the sugarcane juice.

A xylanase mutant with improved enzymatic properties and its application, wherein the D116 and E119 sites of the xylanase XynASP are mutated, and the amino acid sequence of the resulting mutant is shown in SEQ ID NO.1-SEQ ID NO.3, or an amino acid sequence with at least 90% homology to the above amino acid sequence, and retains the function of clarifying juice. In the juice clarification application, the wild type increased the clarification rate of mango juice and pitaya juice by a maximum of 53.34% and 60.16% at 90min and 105min, respectively, while XynASP-SV reached the maximum values ​​of 65.73% and 75.61% at 75min. The xylanase mutant obtained by introducing two mutation sites in the cord region of the present invention has significantly improved enzymatic properties compared to the wild type, and has shown high application prospects in the clarification experiments of mango juice and pitaya juice.

This invention discloses a denitrification process for preparing sweet white wine. The process steps are as follows: Grape pretreatment: Select fresh white grapes of uniform ripeness, manually remove rotten and diseased grapes, destem, crush, and extract juice using a press. Collect the juice and filter to remove pomace to obtain initial grape juice; Juice clarification: Quickly cool the initial grape juice to 3-5°C, add 30-35 mg / L pectinase and 40-60 mg / L sulfur dioxide, stir evenly, and let it stand for clarification for 24-36 hours. Take the supernatant as the fermentation liquid; Primary denitrification fermentation: Transfer the fermentation liquid to a fermentation tank, raise the temperature to 12-15°C, inoculate with wine yeast, control the fermentation temperature at 16-18°C, and stir 2-3 times a day; When the alcohol content of the fermentation liquid reaches 3.5% vol, add 0.4-0.5 g / L of chitosan-benzene complex. This invention's staged denitrification avoids the yeast stress response caused by adding a large amount of adsorbent at once, and significantly enhances the microbial stability of the wine.