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Method for preparing fingered citron juice

A technology of bergamot juice and bergamot, which is applied in food preservation, fruit and vegetable preservation, food science, etc., can solve the problems that the main components of bergamot can not be fully utilized, the juice yield is low, and the juice is difficult to produce, so as to facilitate large-scale industrial production , Improve the utilization rate and ensure the effect of freshness

Inactive Publication Date: 2008-01-09
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Bergamot fruit tissue contains a large amount of substances such as pectin and cellulose, and the pulp tissue structure is similar to spongy. Although the bergamot fruit contains more than 86% of water, it is difficult to extract juice from bergamot due to the characteristics of the bergamot pulp tissue. The juice yield of the juice method is low, and the main components of the bergamot cannot be fully utilized

Method used

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Examples

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Embodiment Construction

[0017] The main point of the present invention is to freeze the bergamot before squeezing the juice to destroy the tissue cell structure of the bergamot, so that the water in the bergamot tissue is concentrated into larger ice crystals. After the frozen bergamot is thawed, the tissue becomes soft and the ice crystals melt, which is beneficial for squeezing. Juice, improve the juice yield.

[0018] The present invention will be further described below in conjunction with examples.

[0019] Choose non-mold bergamot raw materials, wash the surface sludge with clean water, and send it to the freezer for freezing. The temperature of the frozen bergamot should be controlled between -5°C and -40°C, preferably between -5°C and -18°C, and the freezing layer of -5°C per hour is advanced by 0.5 to 1.0 cm to the center, using slow freezing. Slow freezing can increase the ice crystals in the bergamot tissue cells, cause mechanical damage to the cells, increase the rupture of the cells, and fac...

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PUM

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Abstract

The present invention discloses a fruit juice extraction method, in the concrete, it relates to a freeze-juicing method of chayote, belonging to the field of food processing technology. Said method includes the following steps: firstly, freezing chayote fruit, after the chayote fruit is completely frozen, defreezing, crushing the defrozen chayote fruit and extracting its juice, adding the water into the fruit dregs to make secondary juice extraction, combining two juices so as to obtain the invented chayote fruit juice.

Description

Technical field [0001] The invention relates to a fruit juice preparation method, in particular to a frozen juice preparation method of bergamot, and belongs to the technical field of food processing. technical background [0002] Bergamot (Bergamot), scientific name Cjtrus medica L.var.Sarcodactylis (Noot) Swingle, also known as bergamot citron, tangerine, miro citrus, Fushou citrus, five-finger citrus, etc., belongs to the Rutaccae (Rutaccae) citrus citron variant, It is an evergreen small tree or shrub. It is native to India and is now widely cultivated in France, Italy, Germany, the United States and Southeast Asia. In my country, it is mainly produced in Guangdong, Guangxi, Fujian, Sichuan, Taiwan, Zhejiang and other provinces. Bergamot has a unique and attractive flavor, rich nutrients and a variety of biological functions. [0003] At present, the most commonly used fruit and vegetable juice production methods are direct squeezing or extraction. The bergamot fruit tissue c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23B7/04A23B7/045
Inventor 籍保平赵兴杰周峰陈钢李继海赵磊张泓张桂芝
Owner CHINA AGRI UNIV
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