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Process for preparing high natural apple essence

An apple essence and natural technology, applied in the directions of essential oils/spices, fat production, etc., can solve problems such as the concentration ratio of peculiar smell, and achieve the effect of improving the content of aroma substances, easy industrialization, and ensuring full gasification.

Inactive Publication Date: 2007-05-02
YANTAI NORTH ANDRE JUICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and provide a kind of preparation method of high power natural apple essence, mainly solve the problem that the existing natural apple essence is easy to produce peculiar smell and concentration ratio is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1, after fruit inspection, fruit washing and crushing of Jinshuai apples, pectinase, cellulase, hemicellulase, arabinase, α-arabinosidase and α-mouse Liglucosidase, enzymatically hydrolyzed under airtight conditions, releases the free and bonded aroma substances to a large extent, squeezes them into juice, stores in the juice collection tank, fresh juice enters the Titian heating separator, and the separation temperature The temperature is 80°C, and the mixed gas is obtained through gasification. The mixed gas enters the aroma scrubber for washing, purification and separation. The temperature of the cooling water for washing and separation is 65°C. The separated essence gas enters the plate heat exchanger for ice water condensation and is transformed into essence Liquid, the condensing temperature is 5°C, the concentration of this part of the liquid is not high, in order to obtain high-power apple flavor, it is necessary to circulate the aroma and purification, t...

Embodiment 2

[0021] Example 2, after fruit inspection, fruit washing and crushing of Fuji apples, pectinase, cellulase, hemicellulase, arabinase, α-arabinosidase and α-rhamna were added to the apple pulp Glycosidase, enzymatic hydrolysis under airtight conditions, releases the free and bonded aroma substances to a large extent, squeezes into juice, stores in the juice collection tank, fresh juice enters the Titian heating separator, and the separation temperature is 85°C, the mixed gas is obtained through gasification, the mixed gas enters the aroma scrubber for washing, purification and separation, the temperature of the cooling water for washing and separation is 70°C, and the separated aroma gas enters the plate heat exchanger for ice water condensation, and is transformed into an aroma liquid , the condensing temperature is 3°C, and the concentration of this part of the liquid is not high. To obtain high-power apple flavor, it is necessary to circulate the fragrance and purification, th...

Embodiment 3

[0022] Example 3, after fruit inspection, fruit washing and crushing of Xiaoguoguang apples, pectinase, cellulase, hemicellulase, arabinase, α-arabinosidase and α- Rhamnosidase, enzymatic hydrolysis under airtight conditions, releases the free and bonded aroma substances to a large extent, squeezes it into juice, stores it in a juice collection tank, and fresh juice enters the Titian heating separator for separation The temperature is 75°C, and the mixed gas is obtained through gasification. The mixed gas enters the aroma scrubber for washing, purification and separation. The temperature of the cooling water for washing and separation is 60°C. The separated aroma gas enters the plate heat exchanger for ice water condensation and is transformed into Essence liquid, the condensation temperature is 6°C, the concentration of this part of the liquid is not high, if you want to get high-power apple flavor, you need to circulate the flavor and purification, that is, the flavor liquid ...

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PUM

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Abstract

The invention discloses a process for preparing high natural apple essence comprising the steps of, squashing, enzyme treatment, squeezing, heating separation, scent scouring segregation purification, condensation, circulation scent extracting and purification segregation, and end product packaging.

Description

1. Technical field: [0001] The invention relates to the technical field of fruit juice processing, in particular to a method for preparing a high-power natural apple flavor by extracting aroma, separating and purifying it in the process of apple juice processing. 2. Background technology: [0002] At present, during the deep processing of apples, while processing, the aroma components in apples cannot be recovered or volatilize because the concentration does not reach the practical standard, resulting in waste. Apple aroma contains organic components such as alcohols and esters. Its unique Flavor cannot be artificially synthesized. Apple essence is an important additive in food, beverage, cosmetics, chemical and other industries. Aroma components are an important material basis for the flavor of fruits and vegetables. The weight of apple aroma accounts for 0.005% of the total weight of apples. Volatile substances are extremely sensitive to chemical and physical treatment, su...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B9/00
Inventor 王安于惠霖张辉曲昆生
Owner YANTAI NORTH ANDRE JUICE
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