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Preparation method of carambola juice

A technology of carambola and preparation steps, which is applied to the functions of food ingredients, ultra-high pressure food processing, food ingredients containing natural extracts, etc., to achieve the effects of short dynamic equilibrium time, simple operation, and accelerated penetration

Inactive Publication Date: 2016-10-12
GUANGXI JIANMEILE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, after searching, no relevant patent documents have been found to record a method that can improve carambola juice and enhance the body's disease resistance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1) Wash the fresh carambola, add deionized water 12 times its weight, and beat to obtain a slurry;

[0029] 2) Treat the slurry under ultra-high pressure at 480MPa and 40°C for 6 minutes, release the pressure to normal pressure, and obtain the extract;

[0030] 3) The extract was centrifuged at 3300r / min for 8min to obtain a supernatant, which was subjected to microfiltration using a 0.10 μm filter membrane to obtain a filtrate;

[0031] 4) adjust sugar content 14 ° and pH value to be 5.5;

[0032] 5) Ultra-high pressure sterilization for 4 minutes under 460MPa power, filling to obtain the product.

Embodiment 2

[0034] 1) Wash fresh carambola, add deionized water 13 times its weight, and beat to obtain slurry;

[0035] 2) Treat the slurry under ultra-high pressure at 460MPa and 42°C for 5 minutes, and release the pressure to normal pressure to obtain the extract;

[0036] 3) The extract was centrifuged at 3400r / min for 7min to obtain a supernatant, which was subjected to microfiltration using a 0.15 μm filter membrane to obtain a filtrate;

[0037] 4) adjust sugar content to 12° and pH value to 5.8;

[0038] 5) Ultra-high pressure sterilization for 5 minutes under 470MPa power, filling to obtain the product.

Embodiment 3

[0040] 1) Wash fresh carambola, add deionized water 15 times its weight, and beat to obtain a slurry;

[0041] 2) Treat the slurry under ultra-high pressure at 450 MPa and 45°C for 5 minutes, and release the pressure to normal pressure to obtain the extract;

[0042] 3) The extract was centrifuged at 3500r / min for 7min to obtain a supernatant, which was subjected to microfiltration using a 0.2 μm filter membrane to obtain a filtrate;

[0043] 4) adjust sugar content to 11° and pH value to 6.0;

[0044] 5) Ultra-high pressure sterilization for 4 minutes under 480MPa power, filling to obtain the product.

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Abstract

The invention relates to the technical field of beverage preparation, in particular to a preparation method of carambola juice. The preparation method comprises the following preparation steps of (1) taking fresh carambola, thoroughly cleaning the fresh carambola, adding deionized water, and performing pulping so as to obtain pulp; (2) performing extra-high pressure treatment on the pulp, and performing depressurizing to normal pressure so as to obtain an extract; (3) performing centrifugal separation on the extract so as to obtain a supernatant, and performing micro filtration so as to obtain a filtrate; (4) adjusting the sugar degree and a pH value; and (5) performing extra-high pressure sterilization, and performing filling so as to obtain the product of the carambola juice. According to the method disclosed by the invention, in the extraction process, the water is used as a solvent, so that the method is green, economic and environmentally-friendly, and the effect of the prepared carambola juice in strengthening the disease resistance of organisms is improved.

Description

technical field [0001] The invention relates to the technical field of beverage preparation, in particular to a method for preparing carambola juice. Background technique [0002] Carambola, also known as carambola (scientific name: Averrhoa carambola L.), aliases: Wulianzi, foreign peach, Sanlianzi, etc., belong to the genus of Angiosperms. Carambola is a tropical and subtropical fruit with very high nutritional value. [0003] Carambola can reduce the body's absorption of fat, lower blood lipids and cholesterol, and prevent cardiovascular diseases such as hypertension and arteriosclerosis. At the same time, it can also protect the liver and lower blood sugar. In addition, carambola is rich in carbohydrates, vitamin C and organic acids, and the juice is abundant, which can quickly replenish the body's water, promote body fluids and quench thirst, and excrete heat or alcohol poisoning in the body with urination, eliminating fatigue. Carambola juice contains a lot of oxali...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L33/105
CPCA23L2/04A23V2002/00A23V2200/324A23V2250/21A23V2300/14A23V2300/46
Inventor 陆成明陆强宁赞琼
Owner GUANGXI JIANMEILE FOOD
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