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Mulberry fruit pulp as well as preparation method and applications thereof

A mulberry fruit and mulberry technology, which is applied in the field of mulberry pulp and its preparation, can solve the problems of poor product stability, less processed products, and heavy loss of product flavor, and achieve the effect of stable flavor and good taste

Inactive Publication Date: 2017-08-22
QIDONG QINGQING VEGETABLE & FRUIT RURAL LAND STOCK PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Mulberry is a characteristic fruit in southern my country. Due to the high content of polyphenol oxidase in mulberry pulp, browning is very easy to occur, resulting in heavy loss of product flavor and poor product stability. At present, mulberries are mainly sold fresh, and processed products are relatively low. few

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: the preparation of mulberry pulp

[0025] (1) Selection of raw materials: 10 kg of fruits with moderate maturity and orange color are selected for processing. During the selection process, spoiled fruit should be removed, otherwise spoiled fruit will affect the quality of juice in the end.

[0026] (2) Cleaning: wash off the impurities and microorganisms on the mulberries with water, and soak and disinfect them with 0.3g / L potassium permanganate solution for 2-3 minutes before cleaning.

[0027] (3) Cutting: Cut the washed mulberry into two halves, remove the core, peduncle and inner capsule.

[0028] (4) Blanching: add 10 g of citric acid to 10 L of clear water, add the cut mulberries after boiling, keep for about 2 minutes after the solution boils again, then remove and peel to obtain 6 kg of mulberry pulp.

[0029] (5) beating, colloid mill: by the ratio of pulp: water=1:1 (weight ratio) mulberry fruit is beaten, in order to prevent the loss of solids...

Embodiment 2

[0031] Embodiment 2: the preparation of mulberry drink

[0032] 1) Deployment: first add 0.1g of compound stabilizer (pectin: xanthan gum weight ratio is 1:3) into 1kg of mulberry pulp and stir thoroughly, then add 0.31-0.32kg of malic acid and 10-11g of sucrose;

[0033] 2) Homogenization: Homogenize the liquid obtained in step 1) twice at a temperature of 60°C under a pressure of 30 MPa, each time for 5-10 minutes;

[0034] 3) Ultra-high temperature instantaneous sterilization: sterilize the homogenized fruit juice under steam at 130°C for 3-5 seconds;

[0035] 4) Aseptic canning: the orange-yellow mulberry beverage is obtained by canning with an aseptic canning machine, and the central temperature of the aseptic canning machine is adjusted to be 70°C; the central temperature of the spray equipment of the aseptic canning machine is lower than 34°C.

Embodiment 3

[0036] Embodiment 3: the preparation of mulberry drink

[0037] 1) Deployment: first add 0.1-0.15g of compound stabilizer (pectin: xanthan gum weight ratio is 1:3) into 1kg of mulberry pulp and stir well, then add 0.31-0.32g of malic acid and 10-12g sucrose;

[0038] 2) Homogenization: Homogenize the liquid obtained in step 1) twice at a temperature of 70°C under a pressure of 20 MPa, each time for 5-10 minutes;

[0039] 3) Ultra-high temperature instantaneous sterilization: sterilize the homogenized fruit juice under steam at 130°C for 3-5 seconds;

[0040] 4) Aseptic canning: the orange-yellow mulberry beverage is obtained by canning with an aseptic canning machine, and the central temperature of the aseptic canning machine is adjusted to be 65° C., and the central temperature of the spray equipment of the aseptic canning machine is lower than 34° C.

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Abstract

The invention discloses mulberry fruit pulp as well as a preparation method and applications thereof. The mulberry fruit pulp is prepared by the following steps: 1) blanching: a citric acid solution is boiled and added into cut mulberries, continuous heating is carried out till the solution is boiled again, heating is continuously carried out for 1-3 minutes, and mulberries are fished out, and peeled; 2) pulping and colloid milling: peeled mulberries are pulped by a beater, wherein mulberry pulp and water are according to a weight ratio 1:1-2, vitamin C is added and grinding is carried out with a colloid mill, and the mulberry fruit pulp is obtained. A beverage which employs mulberry fruit pulp as a main component comprises the following substances in parts by weight: 100 parts of mulberry fruit pulp, 10-12 parts of sucrose, 0.31-0.32 parts of malic acid, and 0.01-0.015 parts of a composite stabilizing agent. The mulberry fruit pulp has stable color and flavor, and can be kept at a normal temperature for one year or above; the beverage which employs mulberry fruit pulp as a main component is in orange color, and besides common effects of beverages, the beverage also has functions for moistening lung and clearing heat.

Description

[0001] 【Technical field】 [0002] The invention relates to mulberry pulp, a preparation method and application thereof, in particular to a mulberry pulp, a preparation method thereof and a beverage prepared with the pulp as a main raw material. [0003] 【Background technique】 [0004] Mulberry is a characteristic fruit in southern my country. Due to the high content of polyphenol oxidase in mulberry pulp, browning is very easy to occur, resulting in heavy loss of product flavor and poor product stability. At present, mulberries are mainly sold fresh, and processed products are relatively low. few. [0005] 【Content of invention】 [0006] The object of the invention is to provide a mulberry pulp with stable color and flavor and a preparation method thereof. [0007] The mulberry pulp provided by the present invention is prepared according to the following steps: [0008] 1) Blanching: Boil the citric acid solution, add the cut mulberries, continue heating until the solution bo...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/52A23L2/62A23L2/60A23L29/00A23L5/10
CPCA23L2/04A23L2/52A23L2/60A23L2/62A23V2002/00
Inventor 吕敬爱
Owner QIDONG QINGQING VEGETABLE & FRUIT RURAL LAND STOCK PROFESSIONAL COOP
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