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Normal temperature fresh-keeping process for wolfberry fruit juice

A technology of wolfberry juice and fresh fruit of wolfberry, which is applied in the direction of food science, etc., can solve the problems of dark color of wolfberry juice, increase of production cost, and reduction of umami taste, and achieve the goal of reducing heat preservation temperature and time, low cost, and no preservatives Effect

Active Publication Date: 2008-02-20
百瑞源枸杞股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the above-mentioned raw wolfberry juice is mostly kept fresh by low-temperature freezing (-18°C) and adding preservatives, which brings inconvenience and increases costs for transportation, large-scale production and application, and the use of preservatives is stipulated in the food regulations of various countries. different restrictions
Another method is to cook at a high temperature of 70--85°C and keep it warm for 20-40 minutes. Because fresh wolfberry juice contains a lot of heat-sensitive substances, such as ascorbic acid (VC), amino acids, superoxide dismutase (SOD), active polysaccharides of wolfberry and Carotenoids, etc., these heat-sensitive substances undergo an oxidation reaction after cooking for 30±10 minutes at a temperature of 70--85°C, which makes the color of wolfberry juice dark, the taste is ripe, and the umami taste is reduced. The high temperature of time will undoubtedly increase the production cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Goji berry fresh fruit is in a planting base that meets the requirements for planting and picking. The fresh goji berry fruit that is sessile, leafless, free of diseases and insect pests, free of mildew and rot, picked two days after the rain, and with pesticide residues that meet the requirements of relevant standards, is put through a first-class goji berry special surf fruit washing machine. , use tap water to clean the dust, sediment, pesticide residues, harmful bacteria, etc. on the surface of the fresh wolfberry fruit in the first step.

[0015] In the second step, the above-mentioned fresh wolfberry fruit is put into a purified water tank with an ozone content of 0.6-1.0PPM for 15 minutes to sterilize.

[0016] The third step is to go through the second-level surf fruit washing machine, use sterilized purified water for surf washing and rinsing, and then use purified air to dry the surface moisture for the next step of beating.

[0017] The fourth step is to send...

Embodiment 2

[0022] Dried goji berries with no mildew, no pests, no carbon, and pesticide residues that meet the relevant standards are used as raw materials. After the first-class goji berry special surf fruit washing machine, the dust, sediment, pesticide residues, harmful bacteria, etc. on the surface of the goji berry fresh fruit are cleaned in the first step with tap water.

[0023] In the second step, the above-mentioned fresh wolfberry fruit is put into a purified water tank with an ozone content of 0.6-1.0PPM for 15 minutes to sterilize.

[0024] In the third step, after the second-level surf fruit washing machine, use sterilized and purified water for surf washing and rinsing, and then use purified air to dry the surface moisture.

[0025] Step 4: add sterilized and purified water to the dried goji berries that have been cleaned above at a ratio of 1:4, soak at room temperature for 12 to 15 hours, and then beat.

[0026] Other processes are the same as in Example 1.

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PUM

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Abstract

The invention relates to a medlar juice normal temperature preserving technology. The technology is characterized in that the medlar juice is disinfected instantly by the super high temperature and then is bottled disinfectedly and cooled quickly. The invention adopts the super high temperature instant disinfection, in a short period of time, thus greatly enhancing the efficiency of disinfection, greatly reducing the following heat preserving time and temperature so as to greatly ensure the original taste and the original ecological nutrition; the shelf life of the product can reach eighteen months. The medlar juice heat preserving technology of the invention has the advantages of simple technology low cost, no preservative of product and green and safety.

Description

technical field [0001] The invention relates to the deep processing technology of wolfberry products, in particular to a fresh-keeping technology of wolfberry juice at normal temperature. Background technique [0002] Lycium barbarum raw juice (including raw juice extracted from fresh wolfberry fruit, concentrated juice, juice extracted from soaked and rehydrated wolfberry dried fruit and its concentrated juice) has always been a problem faced and solved by wolfberry juice and its beverage processing industry. key issues. Because wolfberry juice is rich in nutrients: protein, amino acids, trace elements and wolfberry polysaccharides unique to wolfberry are high in content, and it is not easy to store at room temperature. Equipment and environmental sanitation are strictly required. At the same time, it is necessary not only to ensure that the nutrition and active substances of wolfberry are not lost during the processing process, and to maintain the original color, aroma, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/46A23L2/42A23L2/02
Inventor 张金宏郝向锋
Owner 百瑞源枸杞股份有限公司
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