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A kind of preparation method of non-concentrated reduced fruit juice of old berries

A production method and non-concentrated technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients containing natural extracts, etc. It can solve the problems of sour taste of raw fruits, which are not easy for consumers to accept, and cannot satisfy the public. , to achieve the effect of reducing the loss of nutrients and flavor substances, maintaining flavor and aroma, and enriching nutrients

Inactive Publication Date: 2020-03-13
SHENYANG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the berry fruit contains a lot of tannins, and the raw fruit tastes sour and has a bad taste, so it is not easy to be accepted by consumers. It can be processed into beverages, jams, dried fruits, jellies and fruit wines. In the initial stage, it is far behind foreign countries
There are few domestic berry juice products, which cannot meet the needs of the public

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of non-concentrated and reduced fruit juice of old berry, comprising the steps of:

[0033] 1. Selection and cleaning: Select 10kg of berry with round and plump fruit shape, no pest and mechanical damage, soak the selected berry in fruit and vegetable detergent for 20 minutes, and rinse it with clean water.

[0034] 2. Pulp breaking and enzymatic hydrolysis: put the cleaned berry into a pulp breaker to break the pulp; after breaking the pulp, add 100g pectinase, 100g cellulase and 50g hemicellulase, bathe in 50°C water for 1.5h, every Stir once every 0.5h.

[0035] 3. Centrifugal separation: Use a centrifuge to separate the juice after enzymolysis from the skin residue.

[0036] 4. Homogenization and extraction: Mix 3 kg of citric acid aqueous solution with a pH of 4 and skin dregs, and use a homogenizer at 50° C. for 5 minutes to extract polyphenols in skin dregs.

[0037] 5. Mixing: Use a centrifuge to separate the skin residue from the polyphen...

Embodiment 2

[0049] A preparation method of non-concentrated and reduced fruit juice of old berry, comprising the steps of:

[0050]1. Selection and cleaning: Select 50kg of berry with round and plump fruit shape, no pest and mechanical damage, soak the selected berry in fruit and vegetable detergent for 20 minutes, and rinse it with clean water.

[0051] 2. Pulp breaking and enzymatic hydrolysis: put the cleaned berry into a pulp breaker to break the pulp; after breaking the pulp, add 500g pectinase, 500g cellulase and 250g hemicellulase, bathe in 50°C for 2 hours, Stir once for 0.5h.

[0052] 3. Centrifugal separation: Use a centrifuge to separate the juice after enzymolysis from the skin residue.

[0053] 4. Homogenization and extraction: Mix 15 kg of citric acid aqueous solution with a pH of 4 and skin dregs, and use a homogenizer at 50° C. for 5 minutes to extract polyphenols in skin dregs.

[0054] 5. Mixing: Use a centrifuge to separate the skin residue from the polyphenol extract...

Embodiment 3

[0066] A preparation method of non-concentrated and reduced fruit juice of old berry, comprising the steps of:

[0067] 1. Selection and cleaning: Select 100kg of berry with round and plump fruit shape, no pest and mechanical damage, soak the selected berry in fruit and vegetable detergent for 20 minutes, and rinse it with clean water.

[0068] 2. Pulp breaking and enzymatic hydrolysis: put the cleaned berry into a pulper to break the pulp; after breaking the pulp, add 1000g pectinase, 1000g cellulase and 500g hemicellulase, bathe in 50°C water for 2h, every Stir once for 0.5h.

[0069] 3. Centrifugal separation: Use a centrifuge to separate the juice after enzymolysis from the skin residue.

[0070] 4. Homogenization and extraction: Mix 30 kg of citric acid aqueous solution with a pH of 4 and skin dregs, and use a homogenizer at 50° C. for 5 minutes to extract polyphenols in skin dregs.

[0071] 5. Mixing: Use a centrifuge to separate the skin residue from the polyphenol ex...

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PUM

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Abstract

The invention provides a method for manufacturing aronia fruit juice not from concentrate. Tannase and chitosan are adopted to effectively remove acerbity of aronia, pectinase, cellulase and hemicellulase are utilized for hydrolysis, and nutrient substances in aronia such as polyphenols and aronia aroma substances are stored to a large extent; a high initial temperature and intermittent micvowave sterilization method is adopted, and a sterile filling and programmed cooling method is adopted after the sterilization; compared with a conventional sterilization method, energy consumption and time consumption are reduced to a largest extent, and loss of nutrition and flavor substances in aronia is reduced greatly. The product is long shelf life, pure in color, good in taste and suitable for being drunk by most of people and has health care significance.

Description

technical field [0001] The invention relates to the field of fruit wine, in particular to a method for making non-concentrated and reduced fruit juice of berry. Background technique [0002] The old berry, also known as Aronia berry, scientific name Aronia nigra, is native to eastern North America and Canada. Since 1989, Liaoning Arid Area Forestry Research Institute has introduced 8 varieties from abroad. It has rich planting resources. Berry fruit is rich in polyphenols, sugars, organic acids, minerals, vitamins and various trace elements, among which the content of polyphenols is the highest among fruits. In recent years, domestic research on its function has increased. Its fruit juice has strong antioxidant properties, as well as anti-cancer, anti-inflammatory, prevent urinary tract infection, treat diabetes, protect the liver, and treat obesity. It has a remarkable effect on cerebrovascular diseases. Regular consumption of berry can adjust human body functions, regula...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L2/84A23L2/52A23L2/74A23L2/42A23L33/105
CPCA23L2/04A23L2/42A23L2/52A23L2/74A23L2/84A23V2002/00A23V2200/30A23V2200/14A23V2250/032A23V2250/21A23V2250/2132A23V2250/1614A23V2250/511A23V2250/5086
Inventor 李斌张舒翼孟宪军张琦高凝轩张野李威陈世富李恩惠范明
Owner SHENYANG AGRI UNIV
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