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Natural low-sugar red fruit juice and processing technology thereof

A processing technology, red technology, applied in the direction of food ingredients containing natural extracts, the function of food ingredients, and food ingredients as odor improvers, etc., can solve the problems of unseen natural low-sugar fruit juices, etc., and achieve product uniformity, stability, and maintenance Taste, effect of short processing time

Active Publication Date: 2016-09-07
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] At present, the application of pulsating pressure technology to the concentration of pectin and fruit juice processing is still blank at home and abroad. So far, there have been no reports and products of natural low-sugar fruit juice prepared from red raspberries without food additives.

Method used

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  • Natural low-sugar red fruit juice and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] 1) Select fresh and ripe red raspberries, remove branches, leaves and rotten fruits to obtain 10kg of red raspberry fruits, rinse with clean water, drain the water, blanch at 95°C for 5 seconds, and drain the water;

[0060] 2) Select ripe persimmons, obtain 50kg persimmons, rinse with clear water, and drain the water;

[0061] 3) Put the persimmons in a desiccator with good airtightness, and pass 60% CO into the desiccator 2 Treat for 24 hours, so that the content of soluble tannins is lower than 0.5mg / g;

[0062] 4) Beating to obtain 15L of persimmon pulp, adding 150mL of lemon juice to the crushed persimmon pulp to make the pH of the solution 2 to 2.5;

[0063] 5) Add 135L of softened drinking water, hydrolyze and extract at 95°C for 50 minutes, and after the extract is coarsely filtered, use a disc centrifugal separator to separate solid impurities to obtain primary pectin extract;

[0064] 6) Add 0.3% to 0.5% activated carbon, stir at 50-60°C for 20-30 minutes, d...

Embodiment 2

[0068] 1) After thawing frozen red raspberries at room temperature, rinse with clean water, drain the water, blanch at 90°C for 10 seconds, and drain the water;

[0069] 2) Select ripe persimmons, obtain 50kg persimmons, rinse with clear water, and drain the water;

[0070] 3) Put the persimmons in a desiccator with good airtightness, and pass 50% CO into the desiccator 2 Treat for 24 hours, so that the content of soluble tannins is lower than 0.5mg / g;

[0071] 4) Beating to obtain 15L of persimmon pulp, adding 150mL of lemon juice to the crushed persimmon pulp to make the pH of the solution 2 to 2.5;

[0072] 5) Add 135L of softened drinking water, hydrolyze and extract at 90°C for 60 minutes, and after the extract is coarsely filtered, use a disc centrifugal separator to separate solid impurities to obtain primary pectin extract;

[0073] 6) Add 0.3% to 0.5% activated carbon and stir at 50-60°C for 20-30 minutes to decolorize the pectin to obtain a secondary pectin extract...

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Abstract

The invention discloses natural low-sugar red fruit juice and a processing technology of the natural low-sugar red fruit juice. The processing technology comprises the following steps of processing thoroughly cleaned raspberry fruits with hot water of 90-95 DEG C for 5-10s, and draining the processed raspberry fruits for standby application; pulping persimmons through a pulsating pressure difference device so as to obtain a persimmon pectin concentrated solution for standby application; mixing the raspberry fruits which are processed with hot water, the persimmon pectin concentrated solution and water so as to obtain a mixture, and mashing the mixture so as to obtain elementary red fruit juice; performing processing treatment on the elementary red fruit juice with a colloid mill, performing screening, and performing processing treatment with a high-pressure homogenizing machine so as to obtain second-class red fruit juice; and performing irradiation and sterilization on the second-class red fruit juice with electron beams, and performing deaeration, filing and cooling so as to obtain finished products of the natural low-sugar red fruit juice. The natural low-sugar red fruit juice prepared by the technology disclosed by the invention is low-sugar fruit juice which does not contain a food additive, is outstanding in the fruity flavor of raspberries, is mellow in mouth feel and appropriate in sour and sweet degrees, presents red homogeneous emulsion in appearance, and does not have suspension and layering phenomena.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, more specifically, the invention relates to natural low-sugar red fruit juice and its processing technology. Background technique [0002] At present, although there are many kinds of fruit juice drinks sold on the market, most of them are composed of fruit juice and food additives, some even have no fruit juice ingredients, and there are even fewer low-sugar fruit juices without additives. Most of the fruit juices currently on the market are added with saccharin, flavors, fruit juice concentrates and other ingredients. The sugar content is relatively high, which can easily disrupt the stability of blood sugar and is not suitable for diabetics. However, this natural low-sugar red juice can satisfy the appetite of diabetics. And avoid blood sugar rise. [0003] The content of the natural anti-cancer substance "ellagic acid" in red raspberries exceeds that of blueberries, r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L33/105A23L2/50
CPCA23L2/02A23L2/50A23L2/52A23V2002/00A23V2200/15A23V2200/328A23V2200/32A23V2250/21A23V2250/5072A23V2300/14A23V2300/28
Inventor 刘伟王志东林琼张洁解新方关文强
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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