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Broad spectrum quick clarifying method

An efficient and broad-spectrum technology, applied in the field of food processing, can solve the problems of long time clarification, insufficient processing clarification, and high equipment investment, and achieve the effects of fast clarification, easy separation, and low equipment investment.

Inactive Publication Date: 2006-11-08
NINGBO HAITONG FOOD SCI & TECH CO LTD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a broad-spectrum and high-efficiency rapid clarification method, which can solve the disadvantages of high equipment investment, long time-consuming clarification, and insufficient clarity in the current clarification method.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: clarification of red bayberry juice after fresh pulping and squeezing.

[0016] First prepare clarifier solution: chitosan is dissolved with 1% to 2% mass percent concentration of acetic acid aqueous solution to make 1% to 2% mass percent concentration of chitosan solution, xanthan gum fully absorbs water and swells with water, and crosses the colloid Grind to make it dissolve completely, and make a xanthan gum solution with a concentration of 1% to 2% by mass.

[0017] First add 10g 1% chitosan solution to 1kg red bayberry juice, stir evenly, then add 30g 1% xanthan gum solution, stir evenly, pass through a colloid mill to completely dissolve the xanthan gum in the liquid substance to make chitosan The effect of sugar and xanthan gum is complete, and a large amount of solid flocs are produced in about 10 seconds. The flocs float up quickly and are clearly separated from the mother liquor. First, use a stainless steel mesh screen to scoop out most of the f...

Embodiment 2

[0018] Embodiment 2: secondary clarification of red bayberry juice.

[0019] According to 1 / 10 of the usage amount of the clarifier in Example 1, the clarification treatment was carried out again, and the light transmittance was further increased to 95.2%, thereby achieving the purpose of high-efficiency clarification.

Embodiment 3

[0020] Embodiment 3: clarification of red bayberry fermented wine.

[0021] First add 10g 1% xanthan gum solution in 1kg red bayberry fruit wine, stir evenly, pass colloid mill to dissolve xanthan gum completely in liquid matter, then add 4g 1% chitosan solution, stir evenly, make chitosan The effect of sugar and xanthan gum is complete, and the clarification process is basically the same as in Example 1. The light transmittance is measured by sampling (detection when λ=680nm, the same below), and the light transmittance reaches 96.2%.

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PUM

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Abstract

The present invention relates to broad spectrum quick clarifying method, and relates to food, medicine and water treating technology. Chitosan and xanthan gum are combined for clarifying liquid matter. Chitosan and xanthan gum dissolved separately are added into liquid matter to be clarified so as to adsorb and include protein, fat, pectin, suspended matter, etc. through mutual action, the flocculated matter floats fast to separate from the mother liquid, and the floated flocculated matter may be then eliminated with screen, filter fabric, etc. to obtain clarified liquid. The said method is suitable for clarifying liquid matter with high or low turbidity.

Description

technical field [0001] The invention discloses a broad-spectrum and high-efficiency rapid clarification method, which belongs to the technical field of food processing and relates to food, medicine, water treatment and other clarification technologies. The invention is suitable for clarification treatment of fruit and vegetable juices, wines, health drinks or medicinal oral liquids. Background technique [0002] There are many clarification methods at present, such as natural clarification method, cryoprecipitation method, enzymatic hydrolysis method and adding clarifier method, and the method of adding clarifier is divided into adding honey, gelatin, bentonite, tannin, chitosan, etc. or their combined use and other methods. [0003] The cryoprecipitation method requires expensive freezing equipment and a large processing site, consumes a lot of energy, and the processing cost is too high; the enzymatic hydrolysis method requires a long time of heat preservation during enzy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/70
Inventor 孙云飞孙金才杜卫华陈龙海周乐群罗国向方忠祥
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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