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Preparation method of transparent mulberry juice and transparent mulberry fruit juice

A mulberry juice, transparent technology, applied in the field of preparation of transparent mulberry juice, can solve the problems of turbidity, affecting the product's sense and taste, precipitation, etc., and achieve the effect of refreshing taste

Pending Publication Date: 2022-01-04
广州华农大营养科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But because the mulberry peel is very thin, the stem and peel are broken into mud powder after being extruded by the screw, which blocks the mesh on the screen; there are also smaller pulp combined with pectin, which makes the product turbid and dry after passing through the mesh. Precipitation phenomenon, affecting the sensory and taste of the product

Method used

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  • Preparation method of transparent mulberry juice and transparent mulberry fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of transparent mulberry fruit juice comprises the following steps:

[0023] (1) Raw material processing: select fresh mulberries, spray and clean them, and put them in a belt juice extractor to squeeze the juice to obtain the juice;

[0024] (2) Enzyme inactivation at high temperature: transport the fruit juice obtained in (1) to a tubular enzyme inactivator through pipelines, and perform enzyme inactivation and sterilization at a temperature of 85°C for a duration of 5 seconds;

[0025] (3) Fruit juice enzymolysis: add 0.025% pectinase and 0.05% tannase to the fruit juice obtained in (2), and enzymolyze it at a temperature of 50° C. for 30 minutes;

[0026] (4) Filtration to remove slag: the fruit juice obtained in (3) is subjected to plate-and-frame filtration to remove the peel and stem leaf residue; and a ceramic membrane is used to filter the obtained filtrate for the second time to remove floc impurities , to obtain transparent juice;

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Abstract

The invention relates to the technical field of fruit juice extraction, and aims to provide a preparation method of transparent mulberry fruit juice and the transparent mulberry fruit juice. Pectinase is used for enzymolysis of pectin in the fruit juice, tannase is used for enzymolysis of tannin, plate-frame pressure filtration is used for filtration of fruit peel and stem leaf residues in the fruit juice, then a ceramic membrane is used for filtration of other tiny impurities, and the fruit juice is clear and transparent, free of floating, free of sediment and fresh and cool in taste. The mulberry juice is suitable for children and adolescents to drink through ultrahigh-temperature instantaneous sterilization and high-temperature passivation hemolytic allergic substance treatment.

Description

technical field [0001] The invention relates to the technical field of fruit juice extraction, more specifically, it relates to a preparation method of transparent mulberry juice. Background technique [0002] The mulberry fruit matures in April every year and is rich in nutrients, especially the anthocyanin content is very high, twice that of blueberries, and the selenium content is more than ten times that of other fruits. Ripe mulberry juice is thin-skinned and can easily fall to the ground and rot. Therefore, it must be picked manually within two or three days after ripening, and stored in aseptic packaging on the same day as juice. The existing method for extracting fruit juice is to use a screw extrusion method to squeeze the juice, and then filter through a sieve to extract the juice. But because the mulberry peel is very thin, the stem and peel are broken into mud powder after being extruded by the screw, which blocks the mesh on the screen; there are also smaller ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/84A23L2/72A23L2/70A23L2/74A23L2/46A23L33/105
CPCA23L2/02A23L2/04A23L2/84A23L2/72A23L2/70A23L2/74A23L2/46A23L33/105A23V2002/00A23V2250/21A23V2300/14
Inventor 陈培侨
Owner 广州华农大营养科技有限公司
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