Method for processing pyracantha fortuneana juice

A processing method and juice technology, which are applied in the processing field of concentrated sterilization of Pyracantha juice, can solve the problems of unfavorable juice quality and reduced juice efficacy, and achieve the effects of better appearance quality, high speed and high similarity.

Inactive Publication Date: 2012-06-13
HUAZHONG UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of browning is carried out slowly during the storage of the heated juice, which is extremely detrimental to the quality of the juice. In addition, some heat-sensitive nutrients are destroyed after high-temperature treatment, which reduces the efficacy of the juice.

Method used

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  • Method for processing pyracantha fortuneana juice
  • Method for processing pyracantha fortuneana juice
  • Method for processing pyracantha fortuneana juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1, the sequence includes:

[0026] 1. Primary filtration step: the freshly squeezed and diluted Pyracantha japonicus juice is first pretreated, and the juice is filtered with a filter cloth with a pore size of 0.01mm; then, the pretreated Pyracantha japonicus juice is centrifuged at room temperature at a speed of 2000rpm After 40 minutes, after removing the solidified matter, use a Buchner funnel to filter under reduced pressure to remove suspended matter and most of the solid particles to obtain the primary filtered juice;

[0027] 2. Micron-level filtration step: Use the first membrane separation device to filter the first-level filtered juice in a non-gravity direction to obtain the second-level filtered juice, and put it into a clean and sealed oxygen-insulated container; pre-filter the filter membrane of the first membrane separation device The reverse filtration direction is washed with 0.1mol / L hydrochloric acid and pure water in turn. The filter membr...

Embodiment 2

[0048] Embodiment 2, the sequence includes:

[0049] 1. Primary filtration step: the freshly squeezed and diluted Pyracantha japonicus juice is first pretreated, and the juice is filtered with a filter cloth with a pore size of 0.1mm; then, the pretreated Pyracantha japonicus juice is centrifuged at room temperature at a speed of 5000rpm Treat for 15 minutes, remove the solidified matter, and use a Buchner funnel to filter under reduced pressure to remove suspended matter and most of the solid particles to obtain the primary filtered juice;

[0050] 2. Micron-level filtration step: Use the first membrane separation device to filter the first-level filtered juice in a non-gravity direction to obtain the second-level filtered juice, and put it into a clean and sealed oxygen-insulated container; pre-filter the filter membrane of the first membrane separation device The reverse filtration direction is washed with 0.1mol / L hydrochloric acid and pure water in turn. The filter membra...

Embodiment 3

[0071] Embodiment 3, the sequence includes:

[0072] 1. Primary filtration step: the freshly squeezed and diluted Pyracantha japonicus juice is first pretreated, and the juice is filtered with a filter cloth with a pore size of 0.05 mm; then, the pretreated Pyracantha japonicus juice is centrifuged at room temperature at a speed of 4000 rpm After 20 minutes, after removing the solidified matter, use a Buchner funnel to filter under reduced pressure to remove suspended matter and most of the solid particles to obtain the primary filtered juice;

[0073] 2. Micron-level filtration step: Use the first membrane separation device to filter the first-level filtered juice in a non-gravity direction to obtain the second-level filtered juice, and put it into a clean and sealed oxygen-insulated container; pre-filter the filter membrane of the first membrane separation device The reverse filtration direction is washed with 0.1mol / L hydrochloric acid and pure water in sequence. The filter...

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Abstract

A method for processing pyracantha fortuneana juice is based on membrane filtration technology, aims at the problems existing in the existing processing technique of pyracantha fortuneana juice, adopts non-thermic type pure physical processing technique, maximally reserves the original ingredients and proportion thereof in the juice, and effectively reduces the problem of non-enzymatic browning of the pyracantha fortuneana juice. The method comprises the following steps in sequence: A. step of primary filtering; B. step of micron-level filtering; and C. step of nano-level filtering. The method has simple technological operation, quicker speed, and is suitable for industrialized production; and the produced concentrate aseptic juice effectively inhibits the generation of non-enzymatic browning phenomenon, has better appearance and quality, higher similarity with the original juice, and higher preservation performance for the heat-sensitive nutrient components; and the obtained two types of juice can be drunk directly, and also can be taken as a raw material of officinal capsules, cosmetics and functional drinks.

Description

technical field [0001] The invention relates to a processing method for fruit juice based on membrane filtration technology, in particular to a processing method for concentrating and sterilizing Pyracantha japonicus juice at normal temperature based on three-stage membrane filtration technology. Background technique [0002] The production process of Pyracantha japonicus juice in China is mainly based on high temperature sterilization. For example: Yu Hongying et al. ("Development of Firethorn Prickly Pear, Carrot Compound Fruit and Vegetable Beverage"; Hubei Agricultural Science; 06 Issue 1998) reported a composite health drink made of Firethorn, Roxburgh Pyracantha, Carrot, which adopted a high temperature of 90-95 ℃, 15min sterilization method; Wang Meiling et al. ("Development of Wild Pyracantha Juice Beverage"; Food Industry; 1999 Issue 03) in order to improve the juice yield, the fruit was first extracted at 65℃ for 6min to kill enzymes and soften organization, disso...

Claims

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Application Information

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IPC IPC(8): A23L2/74A61K36/73A61K8/97A61K8/9789
Inventor 赵春芳余龙江宋广浩李三杰田根根
Owner HUAZHONG UNIV OF SCI & TECH
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