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Processing method for eliminating secondary sedimentation of concentrated apple juice

A technology of concentrated apple juice and secondary precipitation, applied in the direction of food science, etc., can solve the problem of secondary precipitation of concentrated apple juice, achieve the effect of eliminating secondary precipitation and prolonging the adsorption

Inactive Publication Date: 2004-10-20
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 to provide a processing method for effectively eliminating the secondary precipitation of concentrated apple juice, mainly to solve the problem of secondary precipitation in the storage of existing concentrated apple juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] In Example 1, Jinshuai apples were inspected, washed, crushed and squeezed into juice. They were stored in a juice collection tank and left for 1 hour to make the juice fully brown. The juice entered the evaporator to raise the humidity to 85°C. Then reduce the humidity to 55℃ and enter the enzymatic hydrolysis tank. Add pectinase and amylase into the enzymatic hydrolysis tank. After the enzymatic hydrolysis is negative for 1 hour, stop for 1 hour, and then add 120 mesh activated carbon. The amount of activated carbon added is 10Kg / 20T, after adsorbing and stabilizing for 6 hours, it is pumped into the resident tank, enters the ultrafiltration system to remove incompatible materials and other impurities, and obtains the apple juice, which is concentrated to obtain the concentrated fruit juice, which is collected in the finished product tank. The concentrated fruit juice is subjected to high temperature After instantaneous sterilization, it is filled into finished products b...

Embodiment 2

[0034] In Example 2, Fuji apples were inspected, washed, crushed and squeezed into juice, stored in the juice collection tank, and left for 1.5 hours to make the juice fully brown. The juice entered the evaporator to raise the humidity to 80°C, and then After lowering the humidity to 50℃, enter the enzymolysis tank and add pectinase and amylase to the enzymolysis tank. After the enzymolysis reaction is negative for 1 hour, stop for 2 hours, and then add 200 mesh activated carbon. The amount of activated carbon is 8Kg. / 20T, after adsorbing and stabilizing for 8 hours, it is pumped into the resident tank, enters the ultrafiltration system to remove insoluble materials and other impurities, and obtains the clear apple juice, which is concentrated to obtain the concentrated fruit juice, which is collected in the finished product tank. The concentrated fruit juice is instantaneously subjected to high temperature After sterilization, it is filled into finished products by aseptic filli...

Embodiment 3

[0035] In Example 3, Xiao Guoguang apples were inspected, washed, crushed, and pressed into juice, stored in a juice collection tank, and left for 0.5 hours to make the juice fully brown, and the juice entered the evaporator to raise the humidity to 82°C. Then reduce the humidity to 53℃ and enter the enzymatic hydrolysis tank. Add pectinase and amylase into the enzymatic hydrolysis tank. After the enzymatic hydrolysis is negative for 1 hour, stop for 1.5 hours, and then add 150 mesh activated carbon. The amount of activated carbon added is 15Kg / 20T, after adsorption and stabilization for 7 hours, it is pumped into the resident tank. After entering the ultrafiltration system, insoluble materials and other impurities are removed, the apple juice is obtained, which is concentrated to obtain the concentrated juice, which is collected in the finished product tank. After high temperature instantaneous sterilization, it is filled into finished products by aseptic filling machine.

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PUM

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Abstract

A process for eliminating the secondary deposit of concentrated apple juice includes such steps as squeezing apple to obtain fresh apple juice, sufficient browning for 0.5-1.5 gelatinizing, adding pectiase or amylase, enzymolyzing, adding activated carbon particles, adsorbing for 6-8 hr, ultrafiltering, and concentrating.

Description

(1) Technical field: [0001] The invention relates to the technical field of fruit juice processing, in particular to a processing method of concentrated apple juice which eliminates the secondary precipitation of fruit juice. (2) Background technology: [0002] At present, in the deep processing industry of apples, the level of industrialization is high. The conventional processing technology of concentrated apple juice is freshly squeezed juice, gelatinization, enzyme-inactivation and browning prevention, enzymatic hydrolysis, adsorption, ultrafiltration, concentration, and finished products. The processed apple juice concentrate is prone to smoke after storage, which is called secondary precipitation, which seriously affects the internal quality of the apple juice concentrate. Therefore, a processing method that effectively eliminates the secondary precipitation of the apple juice concentrate has not yet been achieved. See. (3) Content of the invention: [0003] The purpose of...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/70
Inventor 胡小松王安倪元颖葛毅强曲昆生于东华
Owner YANTAI NORTH ANDRE JUICE
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