A kind of preparation method of pearl oil apricot peel juice
A pearl oil and fruit juice technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, food science, etc., can solve the problems of processing technology and product quality gap, uneven processing methods, and easy to appear stratified, etc. Achieve high commercial promotion value, improve suspension stability, and reduce sour and astringent taste
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Embodiment 1
[0031] (1) Production of peel powder: Wash the pearl oil apricot with clean water, separate the pulp from the peel, beat the peel, and then add peach gum that accounts for 1 / 40 of the quality of the peel pulp. After freezing in a refrigerator, use a freeze dryer for drying. The peeled peel was pulverized with a low-temperature ultrafine pulverizer, and the pulverization time was 10 min;
[0032] (2) pulp pulverization: cut the peeled pulp into pieces, add cod peptide, the mass ratio of pulp to cod peptide is 1000:1, then pulverize with a low-temperature ultrafine pulverizer, and the pulverization time is 20min;
[0033] (3) centrifugation and filtration: the pulp obtained in step 2 was centrifuged at 4°C, 4800 r / min for 20 min with a filtering refrigerated centrifuge, and the filtrate was obtained after centrifugation;
[0034] (4) Allocate: add pulverized peel powder, isomaltose oligosaccharide, citric acid, tea polyphenols, brown algae cellulose nanofibers in the filtrate co...
Embodiment 2
[0040] (1) Production of peel powder: Wash the pearl oil apricot with clean water, separate the pulp from the peel, beat the peel, and then add peach gum that accounts for 1 / 40 of the quality of the peel pulp, then freeze it in a refrigerator, and dry it with a freeze dryer. The dried peel was pulverized with a low-temperature ultrafine pulverizer, and the pulverization time was 20 min;
[0041] (2) pulp pulverization: the peeled pulp is cut into pieces, and the cod peptide is added, and the mass ratio of the pulp to the cod peptide is 1000:2, and then pulverized with a low-temperature ultrafine pulverizer, and the pulverization time is 30min;
[0042] (3) centrifugation and filtration: the pulp obtained in step 2 was centrifuged at 4°C, 4800 r / min for 30 min with a filtration refrigerated centrifuge, and the filtrate was obtained after centrifugation;
[0043] (4) Allocate: add pulverized peel powder, isomaltose oligosaccharide, citric acid, tea polyphenols, algae cellulose n...
Embodiment 3
[0049] (1) Production of peel powder: Wash the pearl oil apricot with clean water, separate the pulp from the peel, beat the peel, and then add peach gum that accounts for 1 / 40 of the quality of the peel pulp, then freeze it in a refrigerator, and dry it with a freeze dryer. The dried peel was pulverized with a low-temperature ultrafine pulverizer, and the pulverization time was 30 min;
[0050] (2) pulp pulverization: cut the peeled pulp into pieces, add cod peptide, the mass ratio of pulp to cod peptide is 1000:3, then pulverize with a low-temperature ultrafine pulverizer, and the pulverization time is 40min;
[0051] (3) centrifugation and filtration: the fruit pulp obtained in step 2 was centrifuged at 4° C., 4800 r / min for 40 min with a filtering refrigerated centrifuge, and the filtrate was obtained after centrifugation;
[0052] (4) Allocate: in the filtrate collected in step 3, add pulverized peel powder, isomaltose oligosaccharide, citric acid, tea polyphenols, and br...
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