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Preparation and processing technology of smallanthus sonchifolius fruit juice

A technology of yacon fruit and fruit juice is applied in the direction of food ingredients as antioxidants, food ingredients containing natural extracts, food science, etc., to achieve the effect of promoting flavor and quality, and pure color.

Inactive Publication Date: 2017-09-29
李成方
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country's Yunnan is rich in yacon, but due to the constraints of storage, transportation and backward processing methods, 3-40% of the yacon has become a waste in the post-harvest series of links. Oxidation has become the concern and expectation of the origin, industry and consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0018] 57 kilograms of yacon, 10 kilograms of lemons, mineral water, and qualified water for backup. The equipment, containers, and tools used are all made of stainless steel.

[0019] Rinse and wash the yacon, peel it and put it in water; cut it into pieces and transfer it to a stainless steel tank with water and slight flow.

[0020] Clean and peel the lemons and put them in a stainless steel container for later use.

[0021] Measuring according to the proportion, the yacon fruit pieces and peeled and cut half lemons are squeezed with slurry, slag removed, and coarsely filtered to obtain yacon fruit juice without oxidation and endless transformation, 50 kg to 51 kg.

example 2

[0023] Snow Lotus Juice 5kg, Water 5kg, White Sugar 750g, Sodium Alginate 10-14g, Carrageenan 10-14g, Xanthan Gum 15-18g, Sodium IsoVC 0.8-1g, Salt 2-3g .

[0024] Further, the snow lotus fruit juice, white granulated sugar, and water are mixed, heated and stirred, and the heating temperature is 75-85°C.

[0025] Add foam-dissolved sodium alginate, carrageenan, and xanthan gum slowly into the fruit juice preparation solution under stirring at 75-85 degrees and fully stir.

[0026] The yacon juice that has been prepared, stirred and homogeneously dissolved is filtered, homogenized at 75-80 degrees, and then sterilized at high temperature (110-120 degrees).

[0027] The finished product is bottled at a temperature of 90 degrees. The finished product has a prominent fruity flavor, a good taste, a good color, a sweet and sour taste, and a sugar content of 6.5-8 degrees.

example 3

[0029] Saussurea juice 5kg, mineral water 5kg, sucralose 1.6g, sodium alginate 10-14g, carrageenan 10-14g, xanthan gum 15-18g, iso-VC sodium 0.8-1g, salt 0.8- 1 g.

[0030] Further, the snow lotus juice, water, and sucralose are mixed, heated at 75-85 degrees and stirred.

[0031] Add foam-dissolved sodium alginate, carrageenan, and xanthan gum into the blended fruit juice under heating and stirring and fully dissolve, then add iso-VC sodium and salt and stir fully.

[0032] After the blended juice is filtered, it is homogenized at 75-80 degrees and then sterilized at high temperature (110-120 degrees).

[0033] Bottled at a temperature of 90 degrees, it is a finished product. The sweetness of the finished product is slightly different from that of Example 1, but the fruity taste of yacon is outstanding, sweet and sour, and it is also a necessary craft product for specific groups.

[0034] The present invention can also add sweeteners such as fructose and maltose, but all be...

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Abstract

The invention relates to a preparation and processing technology of smallanthus sonchifolius fruit juice. In the processing course of the smallanthus sonchifolius fruit juice, lemon fruits are used as an inhibitor for resisting oxidation and resisting deterioration; in the processing course of the smallanthus sonchifolius fruit juice, the lemon fruits and smallanthus sonchifolius slices which are obtained through cutting are jointly subjected to pulping, squeezing and prefiltration so that smallanthus sonchifolius raw juice being stable in color and taste is obtained; and through mixing, deaeration, homogenizing, sterilization and filling, sugary and non-sugary finished products of the smallanthus sonchifolius fruit juice are obtained. Through the adoption of the preparation and processing technology, the difficult problems that oxidation and deterioration are easy to occur and compounds are used for resisting oxidation and deterioration during processing of the smallanthus sonchifolius fruit juice are solved. A good way is opened for deep processing of smallanthus sonchifolius. The product namely the smallanthus sonchifolius fruit juice is pure in flavor, moderate in sour and sweet degrees and rich in taste of the smallanthus sonchifolius, and has favorable application prospects.

Description

technical field [0001] The present invention relates to the technical field of fruit juice and its processing, specifically the preparation and processing technology of high-quality yacon fruit juice. Background technique [0002] Yacon is the rhizome of a special plant in the tropical plateau, similar to potato, with a juice of more than 90%, and yacon fructooligosaccharide is the first plant in the world. Yacon contains more than 20 kinds of acquired nutrients and mineral vitamins, which can significantly promote gastrointestinal motility. Its magic lies in that it is the proliferation factor of bifidobacteria in the intestinal tract, so it is recognized as the nemesis of intestinal diseases. The removal of sediments, pollutants and improvement of intestinal environment are irreplaceable by any plant. Yacon eliminates free radicals, inhibits and reduces the occurrence of stones; in short, it is a recognized fact that yacon benefits mankind. my country's Yunnan is rich in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23V2002/00A23V2200/02A23V2250/21A23V2250/5086A23V2250/5036
Inventor 李成方
Owner 李成方
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