Method for vacuum microwave concentration of fruit juice

A technology of vacuum microwave and fruit juice, which is applied in the direction of food science, etc., can solve the problems of loss of nutrition and flavor of fruit juice, and achieve the effect of not easy to scale, low energy consumption, and fast concentration

Active Publication Date: 2011-08-17
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The equipment also adopts some vacuum methods. The vacuum system chooses the Midea vacuum cleaner produced by Midea Group. Its vacuuming capacity is about 20-40kPa. Between 10lkPa, under this vacuum condition, the boiling point of water is about 92°C, and the boiling point of fruit juice is higher because it contains sugar and other substances, which will also lead to the loss of nutritional flavor of fruit juice in the process of concentration

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The vacuum microwave drying equipment produced by Guangzhou Rongxing Industrial Microwave Equipment Co., Ltd. is used for concentration. 3 glass containers are placed on each of the 6 rotating baskets, each with a capacity of 2L, containing 1.5L of lychee juice (initial sugar content 16bx ), load a total of 27L lychee juice, close the oven door, turn on the water ring vacuum pump to make the cavity vacuum to 10kpa, turn on the basket, rotate 10 times per minute, set the upper limit of microwave heating temperature to 60℃, turn on microwave heating Switch, the microwave power is set to 12kw, after microwave heating for 10 minutes, when the temperature rises to 50 ℃, stop the rotation of the material basket, release the vacuum, when the temperature in the cavity reaches normal temperature, open the oven door, the lychee juice is still 13L, and the sugar content of the lychee juice Reached 32bx.

Embodiment 2

[0028] The vacuum microwave drying equipment produced by Guangzhou Rongxing Industrial Microwave Equipment Co., Ltd. is used for concentration. 3 glass containers are placed on each of the 6 rotating baskets, each with a capacity of 2L, containing 1.5L of lychee juice (initial sugar content 16bx ), load a total of 27L lychee juice, close the oven door, turn on the water ring vacuum pump to make the cavity vacuum to 10kpa, turn on the basket, rotate 10 times per minute, set the upper limit of microwave heating temperature to 60℃, turn on microwave heating Switch and set the microwave power to 12kw. After microwave heating for 10 minutes, when the temperature rises to 50°C, adjust the microwave power to 4kw, and then heat for about 10 minutes. When the temperature reaches 60°C or more, turn off the microwave, stop the rotation of the material basket, and release the vacuum. When the temperature in the cavity reaches normal temperature, open the oven door, there is still 6.3L of ly...

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PUM

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Abstract

The invention discloses a method for vacuum microwave concentration of fruit juice. The method comprises the following steps: performing vacuum-pumping on raw fruit juice, performing microwave heating, and monitoring the temperature of the raw fruit juice, wherein the temperature at the beginning of heating is lower as heat is absorbed by evaporation of the raw fruit juice; reducing the heating power when the temperature of material begins to rise and exceeds 50 DEG C; and stopping heating when the temperature of the material achieves 60 DEG C. By adopting the method, the concentration temperature is low, the concentration speed is fast, the quality of the obtained fruit juice is high, and the inherent flavor is not lost basically after dilution. Simultaneously, by adopting the method, equipment has small possibility of scaling, and the energy consumption is low.

Description

technical field [0001] The invention relates to a method for concentrating fruit juice, in particular to a method for concentrating fruit juice with vacuum microwaves. Background technique [0002] Concentrated fruit juice is a kind of product produced by fruit juice, sterilization, concentration, filling and other processes. Concentrated fruit juice is the raw material for the production of fruit juice drinks, fruit wine and fruit vinegar. Compared with freshly squeezed unconcentrated fruit juice, concentrated fruit juice has the characteristics of small size, convenient transportation, and low packaging cost. At the same time, due to the high content of soluble solids in concentrated fruit juice, it is not easy to spoil, especially suitable for long-distance transportation. of international trade. [0003] Concentration methods mainly include membrane concentration method, reverse osmosis concentration method and freeze concentration method. Thin-film concentration metho...

Claims

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Application Information

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IPC IPC(8): A23L2/10
Inventor 吴继军徐玉娟肖更生陈于陇温靖张友胜唐道邦林羡李升锋张岩
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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