Processing method of fermented hippophae rhamnoides fruit juice
A seabuckthorn juice and processing method technology, which is applied in ultra-high pressure food processing, yeast-containing food ingredients, food science and other directions, can solve the problems of excessive use of additives, sour taste, not in line with the development concept of healthy diet, etc. flavor effect
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Embodiment 1
[0017] S1. Destemming fresh seabuckthorn, removing rotten and diseased fruits, washing, draining, and crushing, adding an appropriate amount of pectinase at a ratio of 55 mg / L for impregnation, sterilizing at 120°C for 3 seconds, adding an appropriate amount of glucose to improve Sugar content to 260g / L based on seabuckthorn juice;
[0018] S2. Add 150 mg / L of active dry yeast suitable for low-temperature growth to the juice, add 50 mg / L of sulfur dioxide, and carry out slow fermentation at a temperature range of 3 to 10°C. The fermentation time is 20 days, and then carry out malic acid-lactic acid fermentation. Fermentation at a temperature range of 20-30°C for 7 days;
[0019] S3, add 3g / LCaCO to fruit juice 3 or KHCO 3 Perform acid reduction treatment to make the total acid of seabuckthorn juice less than 7g / L;
[0020] S4. After filtering the acid-reduced seabuckthorn juice, pour it into the instantaneous ultra-high pressure feeding port for instantaneous high-pressure ...
Embodiment 2
[0022] S1. Destemming fresh seabuckthorn, removing rotten and diseased fruits, washing, draining, and crushing, adding an appropriate amount of pectinase at a ratio of 70 mg / L for impregnation, sterilizing at 130°C for 2 seconds, adding an appropriate amount of glucose to improve Sugar content to 250g / L based on seabuckthorn juice;
[0023] S2. Add 130mg / L of active dry yeast suitable for low temperature growth to the fruit juice, add 45mg / L of sulfur dioxide, and carry out slow fermentation in the temperature range of 3-10°C. The fermentation time is 15 days, and then carry out malic acid-lactic acid fermentation. Fermentation at a temperature range of 20-30°C for 5 days;
[0024] S3, add 2g / LCaCO to fruit juice 3 or KHCO 3 Perform acid reduction treatment to make the total acid of seabuckthorn juice less than 7g / L;
[0025] S4. After filtering the acid-reduced seabuckthorn juice, pour it into the instantaneous ultra-high pressure feeding port for instantaneous high-pressu...
Embodiment 3
[0027] S1. Destemming fresh seabuckthorn, removing rotten and diseased fruits, washing, draining, and crushing, adding an appropriate amount of pectinase at a ratio of 80mg / L for impregnation, sterilizing at 110°C for 5 seconds, adding an appropriate amount of glucose to improve Sugar content to 270g / L based on seabuckthorn juice;
[0028] S2. Add 170 mg / L of active dry yeast suitable for low-temperature growth to the fruit juice, add 55 mg / L of sulfur dioxide, and carry out slow fermentation at a temperature range of 3 to 10°C. The fermentation time is 25 days, and then carry out malic acid-lactic acid fermentation. Fermentation at a temperature range of 20-30°C for 10 days;
[0029] S3, add 4g / LCaCO to fruit juice 3 or KHCO 3 Perform acid reduction treatment to make the total acid of seabuckthorn juice less than 7g / L;
[0030] S4. After filtering the acid-reduced seabuckthorn juice, pour it into the instantaneous ultra-high pressure feeding port for instantaneous high-pre...
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