CN101491364B - Color protection method of guava juice - Google Patents
Color protection method of guava juice Download PDFInfo
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- CN101491364B CN101491364B CN2009100642712A CN200910064271A CN101491364B CN 101491364 B CN101491364 B CN 101491364B CN 2009100642712 A CN2009100642712 A CN 2009100642712A CN 200910064271 A CN200910064271 A CN 200910064271A CN 101491364 B CN101491364 B CN 101491364B
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- pomegranate
- juice
- concentrate
- color protection
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 9
- 241000508269 Psidium Species 0.000 title claims description 4
- 241000219991 Lythraceae Species 0.000 claims abstract description 38
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 38
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013525 pomegranate juice Nutrition 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000005352 clarification Methods 0.000 claims abstract description 5
- 239000012141 concentrate Substances 0.000 claims description 21
- 230000000694 effects Effects 0.000 claims description 12
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 238000005189 flocculation Methods 0.000 claims description 5
- 230000016615 flocculation Effects 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 238000000354 decomposition reaction Methods 0.000 claims description 4
- 239000006025 fining agent Substances 0.000 claims description 4
- 108010010803 Gelatin Proteins 0.000 claims description 3
- 229910000278 bentonite Inorganic materials 0.000 claims description 3
- 239000000440 bentonite Substances 0.000 claims description 3
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 3
- 229920000159 gelatin Polymers 0.000 claims description 3
- 239000008273 gelatin Substances 0.000 claims description 3
- 235000019322 gelatine Nutrition 0.000 claims description 3
- 235000011852 gelatine desserts Nutrition 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000002633 protecting effect Effects 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract 2
- 239000002932 luster Substances 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 241000208181 Pelargonium Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000010987 pectin Nutrition 0.000 description 3
- 229920001277 pectin Polymers 0.000 description 3
- 239000001814 pectin Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000000108 ultra-filtration Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 239000004382 Amylase Substances 0.000 description 2
- 102000013142 Amylases Human genes 0.000 description 2
- 108010065511 Amylases Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000019418 amylase Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KZSNJWFQEVHDMF-UHFFFAOYSA-N Valine Natural products CC(C)C(N)C(O)=O KZSNJWFQEVHDMF-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- -1 galactolipin Chemical compound 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000010979 ruby Substances 0.000 description 1
- 229910001750 ruby Inorganic materials 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000004474 valine Substances 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
Abstract
The invention belongs to the field of the deep processing of a fruit, and in particular to a method for color protection of pomegranate juice. Before the juice extraction of the pomegranate, pomegranate seeds are heated up to the temperature of between 75 and 80 DEG C, kept warm for 1 to 3 minutes, cooled down to the temperature of between 48 and 50 DEG C and kept warm for 1 to 2 minutes; and after the juice extraction of the pomegranate, the juice is subjected to enzymolysis, clarification and filtration, and vacuum-condensed at a temperature of between 40 and 70 DEG C to obtain the pomegranate juice with bright color. The method has the advantages of simple method, easy operation, unnecessary addition of other additives, the suitability for all processes for preparing the pomegranate juice and good color protecting effect, and the pomegranate juice obtained by the method does not fade when stored at a temperature of between 4 and 8 DEG C or in a refrigerated warehouse at a temperature of 15 DEG C below zero for half a year.
Description
(1) technical field
The invention belongs to the deep processing field of fruit, particularly a kind of color protection of pomegranate juice.
(2) background technology
Pomegranate originates in Russia, Iran, Afghanistan, Turkey's one band, has passed to Mediterranean coastwise contries afterwards westwards, has passed to India, China eastwards.Pomegranate is distributed in subtropical zone and temperate zone area, and fruit is bright-coloured red beautiful, at hard outer intracutaneous, is containing the seed as many glittering and translucent rubies.Though seed is arranged in the seed, sweetness is delicious, succulence is tasty and refreshing, makes us hoping and drool.
Pomegranate is except that peeling, film and seed; Edible part surpluss about 10; Through detecting; Every hectogram pomegranate edible part, about heat content 67 cards, water 81.1 grams, protein 0.6 gram, fat 0.2 gram, sugar 16.8 grams, fiber 0.8 gram, mineral matter 0.5 gram, 8 milligrams of calcium, 15 milligrams in phosphorus, 0.1 milligram of iron, 1 milligram in sodium, 250 milligrams in potassium, VB
10.03 milligram, VB
20.03 milligram, VC10 milligram etc.According to Compendium of Material Medica verification, pomegranate have help digestion, helping digestion, detoxifcation are quenched the thirst, beauty treatment and medical care effect.Modern medicine study shows that pomegranate also contains anti-oxidation active substance, has the blood fat of reduction, blood sugar, blood pressure and cholesterol, the effect that delays senility, prolongs life.
At present, pomegranate is many to be eaten by people with the form of eating raw with fruit juice, and particularly fruit juice is sour-sweet tasty and refreshing, and unique flavor is quite popular to people.Wherein contain pectin, contain various saccharides such as mannose, galactolipin, rhamnose, arabinose, glucose and saccharic acid galacturonic acid in the pectin, valine and methionine content are also very high.The form of fruit juice does not receive season limit in addition; Can also add multiple other nutritional labelings; Lovely luster all be good form processing on still being nutrition from sense organ, local flavor, but there is the problem of fading after a period of time in the juice of my pomegranate of preparation more; That have even prepare the back and just lost original gloss and color and luster, influence is sold.
(3) summary of the invention
The object of the present invention is to provide a kind of color protecting method of juice of my pomegranate, possess gorgeous color and luster as original ruby and colour-fast with the juice of my pomegranate that guarantees to make.
The technical scheme that the present invention adopts is following:
A kind of color protection of pomegranate juice; Committed step is before pomegranate is squeezed the juice the pomegranate seed to be heated to 75-80 ℃ to keep 1-3min; Be cooled to 48-50 ℃ then and keep 1-2min; Enzymolysis, clarification, filtration after squeezing the juice, vacuum concentrates under 40-70 ℃ condition afterwards, gets guava juice bright in colour.
Heating can make its contained fish pelargonium haematochrome when squeezing the juice, fully separate out to the pomegranate seed before squeezing the juice, exactly because and due to the effect of the color and luster fish pelargonium (pelargonidine) of pomegranate fruit.Heating simultaneously can also prevent enzymatic browning.Be not that sealing is carried out during owing to squeeze the juice, high temperature might make juice of my pomegranate haematochrome volatilization loss, therefore will in time cool off after the heating.Heating-up temperature is 78-80 ℃ preferably.
Specifically can add pectase or amylase after squeezing the juice and carry out enzymolysis, remove pectin and starch; Can gelatin during clarification, bentonite or Ludox be fining agent, makes that residual polyphenols such as tannin reacts in itself and the juice of my pomegranate, flocculation sediment is removed, the bitter taste that can also slough juice of my pomegranate simultaneously with prevent enzymatic browning; After the enzymolysis clarification operation, also help filtering, particularly ultrafiltration.
Said vacuum concentrates preferred triple effect and concentrates, and particularly carries out in following condition: carry out one at 70-80Kpa, 56-58 ℃ and imitate and concentrate, carry out two at 85-92Kpa, 48-50 ℃ and imitate and concentrate, carry out triple effect at 92-100Kpa, 40-42 ℃ and concentrate.This concentrated condition makes that various nutritional labelings and the fish pelargonium haematochrome in the juice of my pomegranate is more stable, and the effusion of under this temperature, yet can not volatilizing of fish pelargonium haematochrome even the storage life is longer, can not faded yet.
Concrete, said color protection of pomegranate juice can be carried out as follows: pomegranate is cleaned, chooses, removes the peel, then the pomegranate seed is heated to 78-80 ℃ and keeps 1-3min; Be cooled to 48-50 ℃ again and keep 1-2min, the back of squeezing the juice adds the pectase decomposition and adds fining agent carries out flocculation sediment, after the filtration; Carrying out one at 76Kpa, 56-58 ℃ imitates and concentrates; Carry out two at 88Kpa, 48-50 ℃ and imitate and concentrate, carry out triple effect at 96Kpa, 40-42 ℃ and concentrate, obtain concentrated granada juice bright in colour.
Wherein, be filtered into routine operation, can carry out, repeat no more according to the preparation method of the guava juice of each technology.
The present invention has following advantage with respect to prior art:
The inventive method is simple; Easy and simple to handle, need not add other additive, be applicable to various juice of my pomegranate preparation technologies; It is good to protect chromatic effect; The pol that obtains is that (wavelength 520mm/430mm ratio, 16BX) >=0.8, it is colour-fast that product places 4-8 ℃ or-15 ℃ of freezers to preserve half a year for the juice of my pomegranate ABS of 65 ° of BX.
(4) specific embodiment
Below with specific embodiment technical scheme of the present invention is described, but protection scope of the present invention is not limited thereto:
Embodiment 1
The pomegranate water is cleaned, carry out three grades of selections, and use Italian Bel Du Qi skinning machine peeling, then the pomegranate seed is heated to 78 ℃ and keeps 2min, be cooled to 50 ℃ again and keep 1min, seed is squeezed the juice; With the turbid juice coarse filtration of the pomegranate that obtains, and add the pectase decomposition, add gelatin and carry out flocculation sediment; Partially after filter and the ultrafiltration; Adopt the vacuum and low temperature evaporation equipment to carry out one and imitate and concentrate, carry out two at 88Kpa, 48-50 ℃ and imitate and concentrate, carry out triple effect at 96Kpa, 40-42 ℃ and concentrate at 76Kpa, 56-58 ℃; Adopt pol auto-controller control enrichment, when pol reaches 65 ° of BX, start the fruit juice pump, product is imported the aseptic filler can, obtain concentrated pomegranate fruit juice bright in colour.
Embodiment 2
The pomegranate water is cleaned, carry out three grades of selections, and use Italian Bel Du Qi skinning machine peeling, then the pomegranate seed is heated to 80 ℃ and keeps 1min, be cooled to 48 ℃ again and keep 2min, seed is squeezed the juice; With the turbid juice coarse filtration of the pomegranate that obtains, and add the amylase decomposition, add bentonite and carry out flocculation sediment, after filter and the ultrafiltration, adopt the vacuum and low temperature evaporation equipment to carry out triple effect and concentrate partially, other obtain the concentrated pomegranate fruit juice of lovely luster like embodiment 1.
Claims (4)
1. color protection of pomegranate juice; It is characterized in that before pomegranate is squeezed the juice the pomegranate seed being heated to 78-80 ℃ keeps 1-3min; Be cooled to 48-50 ℃ then and keep 1-2min; Enzymolysis, clarification, filtration after squeezing the juice, vacuum concentrates under 40-70 ℃ condition afterwards, gets guava juice bright in colour.
2. color protection of pomegranate juice as claimed in claim 1; It is characterized in that said vacuum simmer down to triple effect concentrates; The condition that concentrates is imitated and is concentrated for carrying out one at 70-80Kpa, 56-58 ℃, carries out two at 85-92Kpa, 48-50 ℃ and imitates and concentrate, and carries out triple effect at 92-100Kpa, 40-42 ℃ and concentrates.
3. color protection of pomegranate juice as claimed in claim 1 is a fining agent with gelatin, bentonite or Ludox when it is characterized in that clarifying.
4. like the described color protection of pomegranate juice of one of claim 1-3; It is characterized in that said method carries out as follows: with pomegranate clean, selection, peeling, then the pomegranate seed is heated to 78-80 ℃ and keeps 1-3min, be cooled to 48-50 ℃ again and keep 1-2min; Squeezing the juice, the back adds the pectase decomposition and the adding fining agent carries out flocculation sediment; After the filtration, carry out one at 76Kpa, 56-58 ℃ and imitate and concentrate, carry out two at 88Kpa, 48-50 ℃ and imitate and concentrate; Carry out triple effect at 96Kpa, 40-42 ℃ and concentrate, obtain concentrated pomegranate fruit juice bright in colour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100642712A CN101491364B (en) | 2009-02-26 | 2009-02-26 | Color protection method of guava juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100642712A CN101491364B (en) | 2009-02-26 | 2009-02-26 | Color protection method of guava juice |
Publications (2)
| Publication Number | Publication Date |
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| CN101491364A CN101491364A (en) | 2009-07-29 |
| CN101491364B true CN101491364B (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009100642712A Expired - Fee Related CN101491364B (en) | 2009-02-26 | 2009-02-26 | Color protection method of guava juice |
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| CN (1) | CN101491364B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3886600A4 (en) * | 2019-05-09 | 2022-01-19 | Ankara Üniversitesi | Method for eliminating defects in pomegranate juice by means of enzymatic processes |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932336B (en) * | 2014-04-10 | 2015-12-09 | 四川大学 | A kind of pomegranate clear juice beverage and production method thereof |
| CN104856169A (en) * | 2015-06-01 | 2015-08-26 | 山东穆拉德生物医药科技有限公司 | Method for preparing original type clear pomegranate juice |
| CN105249087A (en) * | 2015-09-11 | 2016-01-20 | 安徽丰原马鞍山生物化学有限公司 | Processing method for pomegranate condensed juice |
| CN109349294A (en) * | 2018-12-19 | 2019-02-19 | 四川托岗食品有限公司 | A kind of nourishing the stomach highland barley morning refreshment and preparation method thereof |
| CN112515067A (en) * | 2020-12-14 | 2021-03-19 | 合肥工业大学 | Processing method of pomegranate juice with low loss of plant polyphenol and anthocyanin |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019626A (en) * | 2007-03-23 | 2007-08-22 | 长沙桑霖生物科技有限公司 | Vitis davidii foex juice, vitis davidii Foex beverage and their prepn |
| CN101167589A (en) * | 2007-11-28 | 2008-04-30 | 耿福能 | Concentrated granada juice and preparation technology thereof |
| CN101283823A (en) * | 2008-04-30 | 2008-10-15 | 陕西恒兴食品科技有限公司 | Concentrated pomegranate clear juice manufacturing technique |
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- 2009-02-26 CN CN2009100642712A patent/CN101491364B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019626A (en) * | 2007-03-23 | 2007-08-22 | 长沙桑霖生物科技有限公司 | Vitis davidii foex juice, vitis davidii Foex beverage and their prepn |
| CN101167589A (en) * | 2007-11-28 | 2008-04-30 | 耿福能 | Concentrated granada juice and preparation technology thereof |
| CN101283823A (en) * | 2008-04-30 | 2008-10-15 | 陕西恒兴食品科技有限公司 | Concentrated pomegranate clear juice manufacturing technique |
Non-Patent Citations (1)
| Title |
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| 赵晋府.《植物性食品原料》.《食品工艺学》.1999,第320－322页. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3886600A4 (en) * | 2019-05-09 | 2022-01-19 | Ankara Üniversitesi | Method for eliminating defects in pomegranate juice by means of enzymatic processes |
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| CN101491364A (en) | 2009-07-29 |
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