56 results about "Juice clarification" patented technology

A process to clarify raw sugar cane juice, which comprises adding a source of lime, adding an anionic inorganic colloid or polyacyrlamide, and carbonating.

The invention relates to a method for producing garlic clear juice and a functional beverage thereof, and determines an optimal temperature and time for garlic heating and deodorization, and a clarification and purification method for obtaining garlic clear juice; and the prepared garlic clear juice is used to produce a carrot juice composite functional beverage and a honeysuckle composite functional beverage. The invention can solve the problems of garlic juice clarification and deodorization, and facilitates the development of various garlic composite health functional drinks.

The present invention relates to a Chinese Hebei Province pear juice. It is a pure pear juice, which is a clear transparent liquor with light amber, and has the original flavour of the Chinese Hebei Province pear, its transmittancy under 625nm is greater than or equal to 90% and its soluble solids content is 8deg. Brix-10deg. Brix, and its total acid content is 0.1%-0.4%. Besides, said invention also provides its preparation method and concrete steps.

The invention relates to an intensified cane juice clarification method which comprises pre-liming, primary heating, CO2 full filling, sulphitation and neutralization, secondary heating and settlement; the CO2 full filling procedure is as follows: pre-limed and primarily heated mixed juice is fed with CO2 and Ca(OH)2, the mixed juice is fed into an eddy reactor to have CO2 full filling reaction, and then the cane juice from the eddy reactor has sulphitation and neutralization reactions or is added with some the mixed juice which does not have CO2 full filling reaction to carry out the sulphitation and neutralization reactions; the amount of the Ca(OH2) which is fed into the mixed juice in the CO2 full filling procedure is about 0.05 percent of the weight of the cane juice, and the molar ratio of the amount of CO2 to the amount of Ca(OH)2 is 1:1, and the amount of SO2 and the Ca(OH)2 added in the sulphitation and neutralization reactions is 55 to 95 percent of the amount required in the traditional sulphitation and neutralization reactions. The method can improve the cane juice neutralization reaction speed and the reaction degree as well as the decolorization effect, and reduce the residual sulfur.

The invention discloses an adsorption technology for asparagine in sugarcane juice by using chitosan. The adsorption technology comprises the following steps: preparing an asparagine sucrose solution;adding chitosan and performing thermostatic waterbath oscillation; centrifuging and fetching supernate; diluting the supernate and measuring an absorbance value after the asparagine is adsorbed in anaqueous solution; calculating the adsorption quantity of asparagine, etc. According to the adsorption technology disclosed by the invention, the absorbance after the chitosan adsorbs the asparagine is measured by ninhydrin color development visible spectrophotometry; a adsorption dynamic model of chitosan to asparagine in the aqueous solution system and a sucrose solution system is fitted while aisothermal adsorption model is also studied; thus, the adsorption technology enhances the basic research for application of sugarcane juice clarification and syrup discoloration, and also has great theoretical significance and application value in raising the technological level of Guangxi sucrose industry.

The invention discloses a preparation method of olive and papaya compound juice, belonging to the field of drink processing. The preparation method is characterized by adopting the processing technology flows of olive juice preparation and compound juice drink preparation, wherein the step of olive juice preparation comprises the procedures of olive fruit selection, washing, blanching, breaking, juicing, rough filtration, debittering treatment, ultrafiltration and olive juice clarification; the step of compound juice drink preparation comprises the procedures of olive juice and papaya juice selection, mixing, homogenizing, sugar and acid adjustment, preheating, ultrahigh temperature short time sterilization, filling, vacuum sealing, cooling, insulation and preparation of a finished product. The preparation method has the beneficial effects that the juice is palatable in acidness and sweetness, is clear and transparent, has deep mellow and normal fragrance of olives, papayas and honey, is unique in flavor, is beneficial for human bodies to digest and absorb food, and has the function of invigorating the spleen to promote digestion; the preparation method is simple to operate and easy to implement.

A process for cold clarification of juice is described. A sugar cane or beet juice clarification process to clarify raw juice by means of aeration of fresh raw juice, addition of milk or lime, anionic and/or cationic flocculants, particularly together with a carbonating process, addition of phosphoric acid and then passing the juice through activated carbon bed is described. The process eliminates the need to heat the juice at any stage thus making it more cost effective, energy saving and gives better yield in terms of quality and quantity both. The recycling of defecated, carbonated and phosphated filtered juice and carbonated and phosphated mud that reduces the consumption of lime, CO₂ and phosphoric acid up to some extent is described.

A process to clarify raw sugar cane juice, which comprises adding a source of lime, adding an anionic inorganic colloid or polyacyrlamide, and carbonating.

The invention discloses moringa oleifera and blueberry compound juice with the efficacy of reducing blood fat. The compound juice is prepared from components in parts by weight as follows: 140-145 parts of blueberry fruits, 19-20 parts of calcined oyster shells, 11-12 parts of chlorogenic acid, 34-35 parts of moringa oleifera leaves, 32-33 parts of mulberry leaves, 31-32 parts of loquat leaves, 9-10 parts of probiotics, 29-30 parts of spirulina superfine powder, 8-9 parts of lycopene, 9-10 parts of polydextrose, 11-12 parts of sorbitol, 10-11 parts of erythritol and the like. The blueberry compound juice is prepared from moringa oleifera leaves, mulberry leaves, loquat leaves and spirulina superfine powder fermentation broth fermented with blueberry fruits and probiotics and has the efficacy of resisting fatigue, resisting radiation, enhancing the immunity, protecting the intestines and the stomach, resisting cancer, reducing blood fat, reducing cholesterol, resisting ageing and regulating blood sugar. Meanwhile, fermentation residues are sufficiently utilized, an adsorbent for juice clarification is prepared, resources are sufficiently utilized, and the moringa oleifera and blueberry compound juice has the characteristics of being economical, environment-friendly and efficient.

The invention discloses a method for preparing immobilized laccase, comprising the following steps of: taking CuBr2 as a catalyst, taking 2,2'-bipyridine as a ligand, taking ethyl 2-bromopropanoate as a free initiator, and taking a porous sintering glass ring as a vector to prepare a porous sintering glass ring with the function of glycidyl methacrylate graft polymerization; and adding the porous sintering glass ring into a laccase solution, shaking or stirring for 16-24h, then adding a glutaraldehyde solution to crosslink for 1h, filtering, washing by pure water, removing unadsorbed free enzyme, and then centrifugally removing surface moisture to obtain the immobilized laccase adsorbed and crosslinked on the porous sintering glass ring. The invention combines a physical adsorption method and a covalence-crosslinking method, draws the strong points to offset the weakness and optimizes coordination. The prepared immobilized laccase is suitable for synthesis of a resveratrol dimer and solves the post-turbidity problem caused by slow juice clarification and long-time storage in beverage processing.

The invention discloses a filtered juice clarification method by saturated filling of flue gas. The method comprises the following steps: performing saturated filling pretreatment on filtered juice before filtered juice treatment by adopting flue gas on the basis of a sugar production process by using a phosphate-sulfite method, and performing rapid settling treatment on the filtered juice, so that partial impurities, pigments and reducing sugars are removed, and an ideal effect of the filtered juice is achieved. Meanwhile, the amount of sulfur can be reduced by utilizing the flue gas, and the scale amount generated in the subsequent process can be reduced, so that the aims of improving the purity of the clarified juice, improving the sugar boiling recovery rate and improving the product quality are achieved.

Belonging to the technical field of food, the invention specifically relates to a brewing technology of a fruit wine. The technology comprises the steps of: brewage of a kiwi fruit fermented wine: fresh kiwi fruit sorting, cleaning, crushing for juicing, filtering, juice clarification, mother liquid preparation, juice concentration adjustment, boiling for disinfection, cooling, inoculation, constant temperature fermentation, new wine separation, post-fermentation, ageing of kiwi fruit fermented wine, blending, clarification, and filtering, thus obtaining a finished product; brewage of a kiwi fruit liquor: kiwi fruit fermentation to obtain brut wine, distillation, kiwi fruit liquor ageing, blending, clarification, and filtering, thus obtaining a finished product.

The invention belongs to the technical field of cane sugar processing and in particular relates to a biological treatment method for sulfur-free sugarcane juice clarification. The biological treatment method specifically comprises the following operation steps: (1) squeezing sugarcane; (2) carrying out rough filtration treatment; (3) carrying out adjustment; (4) carrying out immobilized enzyme treatment; (5) carrying out flocculation bacterium treatment; (6) carrying out flocculation settling; and (7) carrying out separation, namely outputting upper clear juice obtained in the step (6), carrying out filter press separation on settled muddy juice at a lower layer, and combining the settled muddy juice with the upper clear juice, so as to obtain clear juice. The biological treatment method has the advantages that a high-quality sugar product can be produced, and the food security risk can be reduced. In the process, the amount of lime and phosphoric acid only accounts for 20% or less of that of a common sulfur-free sugar making process, a small amount of filter mud is produced, and the production process is environment-friendly and safe.

The invention relates to a brewing process of mixed fragrance type sparkling sweet apple wine. The brewing process comprises the following steps: step 1, carrying out soft-pressing to take juice; steptwo, adjusting the acidity of lemon juice; step three, carrying out clarification of fruit juice; step four, carrying out concentration and separation at a low temperature; step five, carrying out temperature-controlled fermentation; step six, carrying out clarification and filtering; step seven, carrying out pressure-maintaining secondary fermentation; step eight, carrying out incomplete fermentation termination; step nine, carrying out low-temperature ageing; and step ten, carrying out clarification and filtration treatment under the conditions of setting physical and chemical indexes as follows: 11.5 to 12.0 (v/v) percent of the alcoholic strength, reducing sugar being greater than or equal to 95.0 g/L, total acidity of 8.0 to 9.0 g/L, free SO2 being less than or equal to 50mg/L, totalSO2 being less than or equal to 150mg/L, volatile acid being less than or equal to 0.8g/L, and the pressure of0.25 to 0.35 MPa. The brewing process has the following advantages: after the process operation, the influence of easy oxidation and browning of the apples after juicing on the aroma, taste and quality of the juice is reduced; the acidity of the apple juice is adjusted by lemon juice, sothat the complexity of the fragrance and the taste of the apple juice are increased; the oxidation resistance of the apple juice is improved; with the low-temperature concentration technology, the pressure-maintaining secondary fermentation technology, the incomplete fermentation termination technology and the low-temperature ageing technology with yeast paste, the yeast fragrance is enhanced while the wine fragrance contains the fine apple fragrance and elegant lemon fragrance, so that the aroma richness is improved, the taste is more mellow and complex, and the sweetness is pure and clean without sweet greasy feeling.

A process to clarify raw sugar cane juice, which comprises adding a source of lime, adding an anionic inorganic colloid, and separating of the resulting sugar cane juice, is disclosed.

The invention relates to sweetened rolls produced by pomace and puree of Piteguo. The sweetened rolls are prepared by the following steps: adding pomace into water and boiling to obtain a mixture; pulping and filtering to obtain slurry; dissolving xylitol, citric acid, edible gum and natural pigments in water to obtain an auxiliary liquid; adding the auxiliary liquid into the slurry and carrying out vacuum concentration at a low temperature to obtain raw material slurry; or adding pomace into water and boiling to obtain a mixture; pulping and filtering to obtain slurry; preparing the auxiliary liquid, adding puree and the auxiliary liquid into the slurry, and carrying out vacuum concentration at a low temperature to obtain the raw material slurry; or taking uniformly stirred puree; preparing the auxiliary liquid, mixing puree and auxiliary liquid, carrying out vacuum concentration at low temperature to obtain the raw material slurry; spreading the raw material slurry; and drying till the raw material slurry is in a tough rolled shape to prepare the Piteguo sweetened rolls. The sweetened rolls are prepared by taking pomace which is obtained by extruding Piteguo in a beverage processing section and puree which is precipitated in a fruit juice clarification section in beverage processing. The utilization ratio of resources is improved, and the sweetened rolls have certain social and environmental benefits.

The present invention relates to a method for extracting vitamin mixture from radish, which is mainly carried out according to the following steps: 1. Take fresh white radish and mash it into radish pulp, filter to obtain filtered juice; 2. Clarify and concentrate the filtered juice , concentrated to a concentrated solution with a water content of 60%~70%; 3. Pour the concentrated solution into the extraction cylinder, shake vigorously and repeatedly invert the cylinder body to fully mix the internal liquid. The extraction temperature is 28°C~32°C, and the extraction time is: 5 minutes to 7 minutes; 5. After mixing and extracting, stand still for 2 to 3 minutes to separate the layers, separate the upper layer of ether, put the ether into the distillation tower, the distillation temperature is 40°C~50°C, cool the distillation tube to recover the ether, and distill After finishing, the remaining substance is a mixture of vitamins and other substances in the radish, which is collected and put into a glass bottle.

The invention discloses a fruit and vegetable juice clarification and concentration process. The process comprises the following six steps: 1. selection of high quality mature fruits and vegetables; 2. cleaning; 3. raw material crushing; 4. clarification filtration by a tubular membrane; 5. concentration with a reverse osmosis membrane; and 6. bottling and warehousing of finished product. By means of membrane filtration and membrane concentration, the process can effectively keep the original bioactive substances and nutrients in fruit and vegetable juice and the original aroma, taste and color of fruit and vegetable juice, solves the problems of high system energy consumption, great thermosensitive damage to fruit and vegetable juice, and no effective guarantee of the product quality in the traditional concentration process.

An apparatus for the continuous process of raw mixed sugar juice clarification by means of the settlement of insoluble particles and juice precipitate in a cylindrical clarifier tank that permits non-turbulent vertical subsidation and short retention time of the sugar juice in a relatively large, non-turbulent settling sector of the contents of the cylindrical clarifier tank which is maintained by the continuous rotary advancement of the raw mixed sugar juice entry and clear sugar juice and precipitate extraction station arm that rotates within and around the center of the annular shaped cylindrical clarifier tank. The rotating arm has three internal radial compartments which provide for the introduction of raw mixed sugar juice and the extraction of clear sugar juice and precipitate, in and out of the annular clarifier tank in the immediate vicinity of the respective leading and trailing faces of the rotating arm, through adjustable slots on the leading and trailing faces of the arm.

The invention discloses apricot fruit vinegar and a preparation method thereof. The method comprises the steps of fruit sorting; fruit washing; flushing and draining; crushing and kernel removal; pulping; juice and residue separation through a centrifugal pump; ultraviolet sterilization for a fruit transmission path; alcohol pipeline sterilization; juice pasteurization; canning; pectin decomposition/juice clarification; fermentation; vinegar preparation process; ageing process; blending; filtering; sterilizing; canning; sealing and the like. According to the invention, the pulp of kernel-apricots is used for fruit vinegar processing, so that the conditions that the resources are wasted and the agricultural production and living environments are polluted because the pulp is battered and abandoned in farmlands, at the edges of fields, around houses, at the roadsides and in ditches by fruit farmers in the past are avoided. Through brewing wine by using juice, the utilization ratio of fruits can be effectively increased, the economic benefits of farmers and enterprises can be increased, and a solution scheme is also provided for effectively utilizing resources and improving the living environment. The method disclosed by the invention has the advantages that material pollution is reduced by using an air insulation way in a fruit vinegar processing process, and sterilization is realized by using an ultraviolet lamp, so that the production cost is greatly reduced.