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Fructus momordicae fruit juice and preparation method thereof

A technology of Luo Han Guo and fruit juice, applied in the field of Luo Han Guo juice and its preparation, can solve the problems of loss of nutrition and flavor components, affecting the taste of finished products, etc., and achieve the effects of high juice yield, improved juice yield, and fast juice yield time

Pending Publication Date: 2018-06-01
GUILIN NATURAL INGREDIENTS CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For the porridge enzyme, the optimum temperature for the highest enzyme activity is 45°C; but for Luo Han Guo, the temperature of 45°C causes the loss of some nutrients and flavor components, and ultimately affects the taste of the finished product

Method used

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  • Fructus momordicae fruit juice and preparation method thereof
  • Fructus momordicae fruit juice and preparation method thereof
  • Fructus momordicae fruit juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Take 200 kg of fresh Luo Han Guo fruit, wash, crush, add 0.1 kg of porridge enzyme, and under the ultra-high pressure condition of 220 MPa, pressurize and enzymolyze for 10 minutes to obtain Luo Han Guo juice a;

[0035] (2) Take Luo Han Guo juice a, under the ultra-high pressure condition of 400MPa, pressurize and inactivate the enzyme for 5 minutes to obtain Luo Han Guo juice b;

[0036] (3) Process the Mangosteen fruit juice b with a filter press, make the mangosteen fruit juice b pass through a 200-mesh filter screen at an operating pressure of 0.2 MPa, and obtain the Mangosteen fruit juice c;

[0037] (4) Take Luo Han Guo juice c, add 0.3kg of dry yeast to treat for 30 minutes, and then separate the yeast to obtain Luo Han Guo juice d;

[0038] (5) Mangosteen fruit juice d is treated with activated carbon, the consumption of activated carbon is 0.5 kg, the particle size is 60 mesh, and loaded on a chromatographic column with a diameter of 5 cm, so that the gros...

Embodiment 2

[0044] (1) Take 200 kg of fresh Luo Han Guo fruit, wash, crush, add 0.2 kg of porridge enzyme, and under the ultra-high pressure condition of 200 MPa, pressurize and enzymatically hydrolyze for 11 minutes to obtain Luo Han Guo juice a;

[0045] (2) Take Luo Han Guo juice a, under the ultra-high pressure condition of 400MPa, pressurize and inactivate the enzyme for 6 minutes to obtain Luo Han Guo juice b;

[0046] (3) Process the Mangosteen fruit juice b with a filter press, make the Mangosteen fruit juice b pass through a 300-mesh filter screen at an operating pressure of 0.6 MPa, and obtain the Mangosteen fruit juice c;

[0047] (4) Take Luo Han Guo juice c, add 0.3 kg of fresh yeast to treat for 120 minutes, then separate the yeast to obtain Luo Han Guo juice d;

[0048] (5) Mangosteen fruit juice d is treated with activated carbon, the amount of activated carbon is 0.5kg, the particle size is 90 mesh, loaded on a chromatographic column with a diameter of 6cm, and the grosve...

Embodiment 3

[0054] (1) Take 400 kg of fresh Luo Han Guo fruit, wash, crush, add 0.2 kg of porridge enzyme, and under the ultra-high pressure condition of 180 MPa, pressurize and enzymolyze for 12 minutes to obtain Luo Han Guo juice a;

[0055] (2) Take Luo Han Guo juice a, under the ultra-high pressure condition of 400MPa, pressurize and inactivate the enzyme for 7 minutes to obtain Luo Han Guo juice b;

[0056] (3) Process the Mangosteen fruit juice b with a filter press, make the Mangosteen fruit juice b pass through a 400-mesh filter screen at an operating pressure of 1 MPa, and obtain the Mangosteen fruit juice c;

[0057] (4) Take Luo Han Guo juice c, add 0.6kg of dry yeast to treat for 90 minutes, then separate the yeast to obtain Luo Han Guo juice d;

[0058] (5) Mangosteen fruit juice d was treated with activated carbon, the amount of activated carbon was 1.0 kg, the particle size was 120 mesh, loaded on a chromatographic column with a diameter of 7 cm, and the grosvenor fruit jui...

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Abstract

The invention provides fructus momordicae fruit juice and a preparation method thereof. The method comprises the following steps: taking fresh fructus momordicae fruits, cleaning and crushing the fresh fructus momordicae fruits, adding macerating enzymes, and performing pressure maintaining enzymolysis for 10-15 min under the ultra-high-pressure condition of 120-220 MPa, thereby improving the juice yield of the fructus momordicae fruit juice and shortening the juice preparation time. The fructus momordicae fruit juice provided by the invention contains richer nutritional components and has better flavor and mouthfeel.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a mangosteen fruit juice and a preparation method thereof. Background technique [0002] The traditional method of preparing Luo Han Guo fruit juice mostly uses water heating and soaking for extraction. In recent years, there have also been reports of using more efficient enzymatic hydrolysis methods to prepare Luo Han Guo fresh fruit juice. For example, Chinese patent document CN101167539A discloses a method for producing deodorized concentrated juice of Luo Han Guo fresh fruit. The steps include: (1) crushing and mashing of Luo Han Guo; 20-60 minutes to make the juice of Luo Han Guo; (3) Ultrafiltration enzyme and ultrafiltration machine to clarify the juice; (4) Activated carbon deodorization; (5) Concentration, pasteurization, ultraviolet or ultra-high temperature sterilization. The reference document 1 uses low-temperature enzymatic hydrolysis of immobilized pulp enzymes to o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/84A23L2/80A23L2/087
Inventor 杨文国谢永富宋云飞李元元蒋治舟
Owner GUILIN NATURAL INGREDIENTS CORP
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