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Lycium barbarum seabuckthorn juice and preparation method thereof

A technology of seabuckthorn juice and wolfberry fresh fruit, which is applied in food science and other fields to achieve the effects of balanced sweetness and sourness, long shelf life and good economic benefits

Active Publication Date: 2018-08-03
格尔木云朵枸杞科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, domestic goji berries are planted in large areas in Xinjiang, Qinghai, Gansu, and Ningxia, and the output is increasing year by year. The finished products are mainly dried fruits, which are further processed in the form of goji berry juice, goji berry jam, goji berry slices, goji berry fruit cakes, etc. Pure goji berries and sea buckthorn are used to make juice Product not listed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] Dissolve 0.1kg of pectin and 2kg of white sugar in batches into 2kg of pure water at a temperature of 80°C, stirring continuously to obtain an aqueous solution of pectin sugar; crush 40kg of wolfberry fresh fruit with a colloid mill and filter through a 24-mesh screen to obtain the first A mixture of wolfberry pulp and wolfberry seeds and wolfberry peel; sending the mixture of wolfberry seeds and wolfberry peel to an emulsification homogenizer for crushing, and then filtering through a 24-mesh screen to obtain the second wolfberry pulp; The slag separation type crusher is beaten, and then filtered with a 24-mesh sieve to obtain seabuckthorn puree; take 2.5kg seabuckthorn puree, mix it with pectin sugar aqueous solution, the first wolfberry pulp and the second wolfberry pulp, and the obtained mixture Send it into the homogenizer, squeeze and homogenize under the pressure of 90 MPa; send the homogenized mixture into the tubular high-temperature short-term sterilization equ...

Embodiment 2

[0051]Dissolve 0.4kg of pectin and 0.5kg of white sugar in batches into 4.8kg of pure water at a temperature of 85°C, stirring continuously during this period to obtain an aqueous solution of pectin sugar; crush 100kg of wolfberry fresh fruit with a colloid mill and filter through a 50-mesh screen Obtain the first wolfberry pulp and the mixture of wolfberry seeds and wolfberry peel; send the mixture of wolfberry seeds and wolfberry peel to an emulsification homogenizer for crushing, and then filter through a 50-mesh screen to obtain the second wolfberry pulp; after washing and draining the picked seabuckthorn, Use a juice slag separation type crusher to beat, then filter with a 50-mesh sieve to obtain seabuckthorn puree; get 4.0kg seabuckthorn puree, mix it with pectin sugar aqueous solution, the first wolfberry pulp and the second wolfberry pulp to obtain The mixture is sent to the homogenizer, and is extruded and homogenized under the pressure of 110 MPa; the homogenized mixt...

Embodiment 3

[0053] Dissolve 0.12kg of pectin and 1.2kg of white sugar in batches into 4.0kg of pure water at a temperature of 83°C, stirring continuously during this period, to obtain an aqueous solution of pectin sugar; crush 80kg of wolfberry fresh fruit with a colloid mill and filter through a 40-mesh screen Obtain the first wolfberry pulp and the mixture of wolfberry seeds and wolfberry peel; send the mixture of wolfberry seeds and wolfberry peel to an emulsification homogenizer for crushing, and then filter through a 40-mesh screen to obtain the second wolfberry pulp; after washing and draining the picked seabuckthorn, Use a juice slag separation type crusher to beat, then filter with a 40-mesh sieve to obtain seabuckthorn puree; get 3.8kg seabuckthorn puree, mix it with pectin sugar aqueous solution, the first wolfberry pulp and the second wolfberry pulp to obtain The mixture is sent to the homogenizer and squeezed for homogenization under the pressure of 100 MPa; the homogenized mix...

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PUM

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Abstract

Disclosed is a wolfberry and sea buckthorn juice. The ingredients of the juice comprise, in parts by weight: 400-1000 parts of wolfberry fruits, 16-80 parts of sea buckthorn puree, 1-4 parts of pectin, 5-20 parts of white granulated sugar, and 20-48 parts of water. The preparing method of the wolfberry and sea buckthorn juice comprises the following steps: dissolving the pectin and the while granulated sugar in the water to obtain a pectin sugar solution; grinding the wolfberry fruits by a colloid grinder and filtering the resultant to obtain a first wolfberry juice and a mixture of wolfberry seeds and wolfberry skin; sending the mixture of wolfberry seeds and wolfberry skin into an emulsifying and homogenizing machine for grinding, and filtering the resultant to obtain a second wolfberry juice; pulping the sea buckthorn, and filtering the resultant to obtain a sea buckthorn puree; blending the pectin sugar solution, the first wolfberry juice, the second wolfberry juice and the sea buckthorn puree to obtain the wolfberry and sea buckthorn juice. The wolfberry and sea buckthorn juice has a mellow flavor of the wolfberry, rich aroma, sour and sweet taste, and high nutritional value. The operation is easy and the product has excellent quality.

Description

technical field [0001] The invention relates to the field of fruit juices, in particular to wolfberry and seabuckthorn fruit juice and a preparation method thereof. Background technique [0002] Lycium barbarum is not only a traditional precious Chinese herbal medicine, but also a nutritional tonic. In the list of 63 kinds of medicine and food dual-use announced by the Ministry of Health, it ranks first. As a traditional Chinese medicine, wolfberry has a flat taste and a sweet taste, which has the effects of nourishing the liver and kidney, improving eyesight and nourishing the lungs. Through the analysis of chemical components, the fruit of wolfberry is detected to be rich in natural carotene, wolfberry flavonoids, wolfberry polysaccharides, betaine, linoleic acid, iron, phosphorus, calcium and other nutrients. Kidney nourishing lung and liver protection anti-tumor effect. Lycium barbarum is rich in carotene, multivitamins, calcium, iron and other essential nutrients for...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/46A23L2/72A23L29/231A23L33/00
CPCA23L2/02
Inventor 张凤萍陈刚
Owner 格尔木云朵枸杞科技有限责任公司
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