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Method for fast clarification of freshly squeezed bayberry juice

A technology of raw and freshly squeezed bayberry juice, applied in food science and other directions, can solve the problems of discounting the nutritional value of bayberry, destroying the anthocyanin components of bayberry, etc., and achieve the effects of improving permeability, reducing energy consumption and reducing accumulation.

Inactive Publication Date: 2011-12-28
浙江聚仙庄饮品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the existing production process of red bayberry juice requires high temperature sterilization, and high temperature will destroy the anthocyanin components in red bayberry, which greatly reduces the nutritional value of red bayberry

Method used

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  • Method for fast clarification of freshly squeezed bayberry juice
  • Method for fast clarification of freshly squeezed bayberry juice

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Embodiment Construction

[0034] The present invention clarifies the method for freshly squeezed bayberry raw juice fast, comprises the following steps:

[0035] The first step is sorting; select fresh and fully mature bayberry as raw material, pick out bayberry leaves, branches, green fruits and overripe bayberry;

[0036] The second step is rinsing; use a surf-type fruit washing machine to rinse the selected bayberry with 1% salt water for 15 minutes;

[0037] The third step is denucleation; use a special denuclear machine for red bayberry to separate the nucleus; during the denucleation process, adjust the distance between the scrapers according to the size of the bayberry nucleus, and it is better to have no waxberry pulp on the nucleus and no broken nucleus;

[0038] The fourth step is pressing; use a belt filter press to separate the pomace and juice to obtain raw bayberry juice; during the pressing process, adjust the pressure of the air bag to achieve the effect of adjusting the pressure of the...

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Abstract

The invention discloses a method for quickly clarifying freshly squeezed bayberry raw juice, which comprises the following steps: the first step, sorting; the second step, rinsing; the third step, denucleation; the fourth step, pressing; the fifth step, Filtration; the raw bayberry juice is first filtered through a bag-type trap, and then enters a stainless steel storage tank that has been sterilized; then the filtrate is pumped into the stainless steel container of the tubular membrane filter and passed through the tube. Type membrane filter carries out fine filtration, obtains the raw bayberry juice of aseptic clarification; Described tube type membrane filter adopts the organic membrane that molecular weight is 100000, and pore diameter is 0.1um; The 6th step, filling; The 7th step, store. The invention has fewer procedures and fewer consumables, so the loss is very small, and the production cost is 20% lower than that of the traditional method. The invention can minimize the loss of nutrients in the bayberry and preserve the unique flavor of the bayberry.

Description

technical field [0001] The invention relates to a method for preparing raw bayberry juice, in particular to a method for quickly clarifying freshly squeezed raw bayberry juice. Background technique [0002] Red bayberry is a characteristic fruit in southern China. Its fruit is rich in organic acids, polyphenols, anthocyanins and other nutrients, and has various health effects such as anti-oxidation and scavenging active oxygen free radicals. Moreover, its pulp is juicy, moderately sweet and sour, and has a unique flavor, so it is widely loved by people. Yet red bayberry has only about 20 days of ripening period, and there is no pericarp protection on the surface, it is very easy to rot and deteriorate, and it is not resistant to storage. In order to keep the nutritional value of fresh bayberry to the greatest extent and let people enjoy the unique flavor of bayberry, bayberry has been processed into various products such as bayberry juice drink and FC bayberry pure juice. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/74
Inventor 周增群
Owner 浙江聚仙庄饮品有限公司
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