Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for removing bitter taste of lemon juice with macroporous resin

A technology of lemon juice and macroporous resin, applied in application, food preparation, food science and other directions, can solve the problems of reducing product quality, increasing the pH of juice, unable to effectively use bitter substances, etc., achieving low processing cost and convenient operation. Effect

Active Publication Date: 2014-03-12
INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
View PDF2 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Enzymatic debittering has the advantages of strong specificity, mild reaction conditions, and no damage to the nutritional components of fruit juice. However, there is no efficient specific limonin debittering enzyme for sale in the market. The activated carbon adsorption debittering method is easy to operate. However, it has a certain adsorption effect on nutrients such as organic acids in lemon juice, which leads to an increase in the pH of the juice in the subsequent processing process, resulting in a sulfide odor, which seriously affects the quality of processed products; Pigment and aroma components also have a certain adsorption effect, reducing product quality; debittering by embedding method has the advantages of specific embedding and non-toxicity of bitter components in fruit juice, but it cannot effectively utilize bitter substances while encapsulating and debittering

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for removing bitter taste of lemon juice with macroporous resin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A method for removing the bitterness of lemon juice with macroporous resin, the method may further comprise the steps:

[0025] 1) Select ripe, undamaged fresh lemon fruit, wash, peel, squeeze the juice, and filter to obtain lemon juice;

[0026] 2) Inactivate the lemon juice at 90°C for 10 minutes, then cool it down;

[0027] 3) The domestic LS-803C macroporous resin is soaked in absolute ethanol, pickled, and alkali washed to remove impurities, and then loaded into the column;

[0028] 4) At a room temperature of 20°C, pass the treated lemon juice through a LS-803C macroporous resin column with a height-to-diameter ratio of 10:1 at a flow rate of 2 BV / h to obtain debittered lemon juice.

[0029] The content of bitter substances in lemon juice before and after passing through the column was measured, and the debittering rate was calculated; the debittering rates of naringin and limonin in lemon juice reached 92.40% and 60.53%, respectively.

Embodiment 2

[0031] A method for removing the bitterness of lemon juice with macroporous resin, the method may further comprise the steps:

[0032] 1) Select ripe, undamaged fresh lemon fruit, wash, peel, squeeze the juice, and filter to obtain lemon juice;

[0033] 2) Inactivate the lemon juice at 90°C for 10 minutes, then cool it down;

[0034] 3) The domestic LS-803C macroporous resin is soaked in absolute ethanol, pickled, and alkali washed to remove impurities, and then loaded into the column;

[0035] 4) At a room temperature of 20°C, pass the treated lemon juice through a LS-803C macroporous resin column with a height-to-diameter ratio of 10:1 at a flow rate of 5 BV / h to obtain debittered lemon juice.

[0036] The content of bitter substances in lemon juice before and after the column was measured, and the debittering rate was calculated; the debittering rates of the bitter substances naringin and limonin in lemon juice reached 90.99% and 58.36%, respectively.

Embodiment 3

[0038] A method for removing the bitterness of lemon juice with macroporous resin, the method may further comprise the steps:

[0039] 1) Select ripe, undamaged fresh lemon fruit, wash, peel, squeeze the juice, and filter to obtain lemon juice;

[0040] 2) Inactivate the lemon juice at 95°C for 8 minutes and cool it down;

[0041] 3) The domestic LS-803C macroporous resin is soaked in absolute ethanol, pickled, and alkali washed to remove impurities, and then loaded into the column;

[0042] 4) At a room temperature of 20°C, pass the treated lemon juice through a LS-803C macroporous resin column with a height-to-diameter ratio of 10:1 at a flow rate of 8 BV / h to obtain debittered lemon juice.

[0043] The content of bitter substances in lemon juice before and after passing through the column was measured, and the debittering rate was calculated; the debittering rates of the bitter substances naringin and limonin in lemon juice reached 80.72% and 54.92%, respectively.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for removing the bitter taste of lemon juice with a macroporous resin, belonging to the technical field of drink preparation. The method comprises the following steps: selecting ripe and undamaged fresh lemons and washing, peeling and juicing the fresh lemons and filtering the juice to obtain the lemon juice; deactivating the enzyme of the lemon juice at 85-95 DEG C for 8-15 minutes and cooling the lemon juice; soaking the macroporous resin LS-803C in absolute ethyl alcohol, washing the macroporous resin LS-803C with an acid and an alkali and removing the impurities and then packing a column with the macroporous resin LS-803C; and passing the treated lemon juice through a resin column with height-diameter ratio of (5:1)-(20:1) at a flow rate of 2-11BV / h at a room temperature of 20 DEG C, thus obtaining the debitterized lemon juice. The method has the beneficial effects that the rates of removal of bitter substances in the lemon juice, especially naringin and limonin are respectively higher than 90% and 60%; the used resin can be reused, so that the processing cost is relatively low and the method is convenient to operate; the two bitter substances, namely naringin and limonin adsorbed by the resin can be further separated, purified and recycled.

Description

technical field [0001] The invention belongs to the technical field of beverage preparation, and in particular relates to a method for removing the bitterness of lemon juice by using a macroporous resin. Background technique [0002] Lemon (Citrus Limon, Bum F), the fruit of the small evergreen tree fruit tree of the Rutaceae Citrus genus, is the third largest citrus species after orange and tangerine. At present, the processing of fresh lemon fruit mainly focuses on the production of dried lemon slices and fruit juice beverages, and beverage manufacturing is also the main direction of citrus fruit processing in the world. But because all contain a large amount of bitter substances such as naringin and limonin analogue in fresh lemon peel, seed, pulp, produce " back bitterness " phenomenon in the processing process such as juicing, sterilization, storage, have seriously restricted lemon juice. The development of fruit juice beverage processing industry. [0003] Domestic l...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/015A23L5/20
CPCA23L29/275
Inventor 高佳贺红宇朱永清罗芳耀李华佳袁怀瑜黄驰
Owner INST OF AGRO PROD PROCESSING SCI & TECH SICHUAN ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com