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Thick raspberry pulp and preparation method thereof

A technology for thick pulp and raspberry, which is applied in the directions of food ingredients as thickeners, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problem that the color, aroma and aroma substances of raspberries cannot be well preserved. For problems such as thermal instability and reducing the appearance of food, it achieves the effect of bright color, both edible value and health value, and reducing the oxidation rate.

Active Publication Date: 2021-01-15
BEIJING POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Quick-frozen fruit is often used for processing. Raspberry has high anthocyanin content and bright color, but it is unstable to environmental factors such as heat, light, and alkali. It will be oxidized to brown during processing, which greatly reduces the appearance of the food.
In addition, raspberry fruit contains aroma substances such as α-ionone and damaserone, which have a strong violet fragrance. The aroma substances are unstable to heat and are easy to volatilize, resulting in a decrease in the aroma of the product
Restricted by the above conditions, raspberry juice drinks on the market cannot retain the color and aroma of raspberry well

Method used

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  • Thick raspberry pulp and preparation method thereof
  • Thick raspberry pulp and preparation method thereof
  • Thick raspberry pulp and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] A kind of raspberry thick pulp, the raw material of described thick pulp comprises red raspberry pulp, black raspberry pulp, red raspberry clear juice concentrated juice, black raspberry clear juice concentrated juice, white granulated sugar, pectin, carboxymethyl fiber Vegetarian Sodium.

[0055] Red raspberry pulp is 20 parts by weight, black raspberry pulp is 10 parts by weight, red raspberry clear juice concentrated juice is 20 parts by weight, black raspberry clear juice concentrated juice is 10 parts by weight, pectin addition is 0.2 parts, and the addition amount of sodium carboxymethyl cellulose is 0.3 parts. Processing aids: compound enzyme preparation of pectinase and cellulase, the enzyme addition amount is 40 mg / L; the clarification agent addition amount is 0.01 part.

[0056] The preparation steps of this kind of raspberry thick pulp are:

[0057] 1. Preparation of Red / Black Raspberry Puree

[0058] Take out the frozen red / black raspberry jelly fruit, an...

Embodiment 2

[0067] A kind of red raspberry thick pulp, the raw material of described thick pulp comprises red raspberry pulp, red raspberry clear juice concentrated juice, white granulated sugar, pectin.

[0068] The weight part of the red raspberry pulp is 20 parts, the weight part of the red raspberry clear juice concentrate is 15 parts, and the added amount of pectin is 0.6 parts. Processing aids: compound enzyme preparations of pectinase and cellulase, the enzyme addition amount is 80mg / L; the clarification agent addition amount is 0.05 parts.

[0069] The preparation steps of this kind of raspberry thick pulp are:

[0070] 1. Preparation of Red Raspberry Puree

[0071] Take out the frozen red raspberry jelly fruit, and slow down completely within 12 hours. The red raspberry jelly fruit is processed by a beater, and a 0.45mm perforated filter is built in the beater, and the fruit seeds are removed after filtering to obtain red raspberry pulp.

[0072] 2. Preparation of red raspberry...

Embodiment 3

[0080] A thick blackberry pulp, the raw materials of the thick pulp include blackberry fruit pulp, blackberry clear juice concentrate, white granulated sugar, and sodium carboxymethylcellulose.

[0081] The blackberry pulp is 30 parts by weight, the blackberry clear juice concentrate is 15 parts by weight, and the added amount of sodium carboxymethylcellulose is 0.05 parts. Processing aids: compound enzyme preparations of pectinase and cellulase, the enzyme addition amount is 80mg / L; the clarification agent addition amount is 0.05 parts.

[0082] The preparation steps of this kind of raspberry beverage concentrated slurry are:

[0083] 1. Prepare blackberry puree

[0084] Take out the frozen blackberry jelly fruit, and slow down completely within 12 hours. The blackberry jelly fruit is processed by a beater, and a 0.5mm perforated filter is built in the beater, and the seeds are removed after filtering to obtain blackberry pulp.

[0085] 2. Prepare blackberry clear juice con...

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Abstract

The invention discloses thick raspberry pulp and a preparation method thereof. The thick raspberry pulp is prepared from the following raw materials in parts by weight: 0-20 parts of red raspberry pulp, 0-30 parts of black raspberry pulp, 0-20 parts of red raspberry clear juice concentrated juice, 0-15 parts of black raspberry clear juice concentrated juice, 0-0.6 part of pectin and 0-0.5 part ofsodium carboxymethyl cellulose. The preparation method comprises the following steps: performing slow thawing, pulping and deseeding on frozen raspberry fruits to obtain raspberry pulp, performing enzymolysis, clarification and concentration on the basis of the raspberry primary pulp to obtain raspberry clear juice concentrated juice, mixing and blending the raspberry pulp, the raspberry concentrated juice and white granulated sugar according to a certain ratio, performing heating to 80-85 DEG C, adding the pectin and the sodium carboxymethyl cellulose, performing thickening emulsification, performing rapid canning, performing sterilization and performing cooling to obtain the thick raspberry pulp. The defects of oxidative discoloration and fragrance loss of raspberries in the processing process are overcome, and the product requirements of the thick raspberry beverage pulp are met.

Description

technical field [0001] The invention relates to the technical field of beverage products, in particular to a thick raspberry syrup and a preparation method thereof. Background technique [0002] National Standard Fruit and Vegetable Juices and Their Beverages (GBT31121-2014) defines that fruit and vegetable juice beverage concentrate is one or more of fruit (pulp), vegetable juice (pulp), concentrated fruit juice (pulp) or concentrated vegetable juice (pulp). Several kinds of water-level raw materials, with or without adding other food raw materials and (or) food additives, are processed, and can be quoted after being diluted with water in a certain proportion. [0003] In order to restore the freshly squeezed juice to the greatest extent after the beverage concentrate is prepared in proportion, it is necessary to increase the sugar content and viscosity of the beverage concentrate, because the beverage concentrate contains a large amount of pulp fiber, sodium carboxymethyl ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/385A23L2/52A23L2/84A23L29/231A23L29/262
CPCA23L2/385A23L2/52A23L2/84A23L29/231A23L29/262A23V2002/00A23V2200/044A23V2200/16A23V2200/14A23V2200/15A23V2200/242
Inventor 辛秀兰张强陈亮李双石杨国伟闫征
Owner BEIJING POLYTECHNIC
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