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Process and antistaling agent for ordinary-temp freshness-retaining producing raw wolfberry juice

A technology of wolfberry original juice and production process, which is applied in the fields of food preservation, food science, food preparation, etc., can solve the problems of inability to satisfy nutrition and pollution-free fruits and vegetables, inconvenient transportation, human injury, etc., and achieves easy organization of large-scale production, reduced Production cost, fixed investment saving effect

Inactive Publication Date: 2003-05-28
李振声
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process has the disadvantages of long production cycle, high energy consumption, high cost, inconvenient transportation (refrigerated special transportation is required), and it is very easy to destroy the composition of nutrients in the raw wolfberry juice, and cannot remove the pesticides and insecticides attached to the surface of the raw materials. Therefore, it is impossible to meet people's dual requirements for nutrition and pollution-free fruits and vegetables.
[0003] Juice preservatives in the prior art contain a large amount of synthetics, and long-term drinking is easy to cause harm to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Example 1: After the fresh wolfberry fruit picked on the same day was selected and cleaned, it was first soaked for 15 minutes under the conditions of potassium permanganate (W) containing 0.1‰-0.5‰ and a pH value of 3-6.5, and rinsed with running water until neutral , and then placed in 0.2-0.3% (W) peracetic acid sterilizing solution, soaked for 10 minutes, pulled out and rinsed with sterile soft water, drained, squeezed the juice, put it into the storage tank, and added the following in the storage tank The antistaling agent of formula (weight %): nisin 0.4%, sorbic acid (potassium) 0.075%, chitosan 0.4%, glycine 0.05%, ascorbic acid 0.04%, citric acid 0.005%.

Embodiment 2

[0022] Embodiment 2: The processing process is the same as Example 1, and the added formula (% by weight) of the antistaling agent used is: propolis 0.5%, lysozyme 0.075%, vitamin phenol 0.05%, fumaric acid 0.15%, ascorbic acid 0.04%, citric acid 0.2% %.

Embodiment 3

[0023] Embodiment 3: The processing process is the same as Example 1, and the added formula (% by weight) of the antistaling agent used is: nisin 0.6%, p-hydroxybenzoic acid esters 0.02%, fumaric acid 0.1%, phytic acid 0.1%, ascorbic acid 0.04%.

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Abstract

A process for antistaling the raw juice of wolfberry fruit at ordinary temp includes choosing fresh wolfberry fruits, washing, immersing in solution of potassium permanganate at pH=3-6.5 disinfecting in solution of peracetic acid, squeezing juice, and adding an invented antistaling agent. Its advantages are no toxicity and by-effect, natural wolfberry fruit juice, long storage period at ordinary temp (2 years) and low cost.

Description

technical field [0001] The invention relates to a fresh-keeping technology for fruits, in particular to a production process and a fresh-keeping agent for raw wolfberry juice at normal temperature. Background technique [0002] Due to the rich nutritional content of wolfberry fruit juice and the characteristics of fresh fruit carrying bacteria, its antiseptic preservation is more difficult than other fruit juices; at present, the preservation of wolfberry fresh fruit juice is mostly produced by ultra-high temperature sterilization, sterilized packaging and frozen storage. The process is: fresh fruit sorting→cleaning and sterilization→juicing→crushing→vacuum degassing→pasteurization→cooling and cooling→chemical antiseptic treatment→filling→frozen storage. This process has the disadvantages of long production cycle, high energy consumption, high cost, inconvenient transportation (refrigerated special transportation is required), and it is very easy to destroy the composition o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L21/20
Inventor 李振声
Owner 李振声
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