CN105146630A - Preparation method of active Korla bergamot pear juice - Google Patents
Preparation method of active Korla bergamot pear juice Download PDFInfo
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- CN105146630A CN105146630A CN201510598092.2A CN201510598092A CN105146630A CN 105146630 A CN105146630 A CN 105146630A CN 201510598092 A CN201510598092 A CN 201510598092A CN 105146630 A CN105146630 A CN 105146630A
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- bergamot pear
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- 235000010672 Monarda didyma Nutrition 0.000 title claims abstract description 44
- 244000179970 Monarda didyma Species 0.000 title claims abstract description 41
- 235000015206 pear juice Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000005360 mashing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000014443 Pyrus communis Nutrition 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 239000002002 slurry Substances 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 7
- 238000012859 sterile filling Methods 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 2
- 241000220324 Pyrus Species 0.000 abstract description 18
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 238000002161 passivation Methods 0.000 abstract description 2
- 235000021017 pears Nutrition 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 244000003027 Bergamotto Species 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000010009 beating Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 239000001263 FEMA 3042 Substances 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
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 241000290143 Pyrus x bretschneideri Species 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 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
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229960001031 glucose Drugs 0.000 description 1
- 235000001727 glucose Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229960000292 pectin Drugs 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of active Korla bergamot pear juice and belongs to the technical field of deep processing of agricultural products. The preparation method comprises the following steps: (1) selecting raw materials and pre-treating; (2) passivating an enzyme by microwaves; (3) mashing tissues; (4) carrying out double-enzyme enzymolysis; (5) centrifuging and filtering; and (6) sterilizing by radio frequency and filling sterilely. According to the preparation method, by utilizing microwave enzyme passivation and the double-enzyme enzymolysis, the enzyme promoting oxidization browning of the bergamot pear juice is effectively inhibited and the juice yield of bergamot pears is remarkably improved; radio frequency equipment with fixed frequency is used for sterilizing the bergamot pear juice so that the energy can be saved and the consumption is reduced and the sterilization time is shortened; the color and luster, flavor and nutrient active performance of the bergamot pear juice are effectively kept, and the nutritional, natural and health requirements on juice by consumers are met; the bergamot pear juice has a wide market development potential.
Description
One, technical field
The present invention is the preparation method of the active bergamot pear juice in a kind of Kuerle, belongs to deep-processing technical field of agricultural products.
Two, background technology
Kuerle delicious pear, Uighur name is that sago is carried or is Xi Puti, belong to the white pear system in the rose family, pear, fruit size be moderate, the thin meat of skin carefully, clearly the many sweetnesses of good to eat, juice, aromatic flavour, be the top grade of pears.Bergamot pear reaches 2.4 ten thousand mu in Bazhou Areas Korla City cultivated area, and annual production, more than 1000 tons, is the extremely strong famous-brand and high-quality special improved seeds of a region, one of Ye Shi this area Local Pear Variety that even whole nation is the most excellent.
Kuerle delicious pear is of high nutritive value; containing the abundant composition such as vitamin, glucose, amino acid, tannic acid, pectin, various trace elements in fruit, have promote the production of body fluid to quench thirst, clearing heat and eliminating phlegm, relax bowel, reduce blood pressure, cardioprotection, lessen fatigue, strengthen myocardial viability, improve have a dizzy spell, cancer-resisting, the multiple nutrients effect such as to relieve the effect of alcohol.
This patent take Kuerle delicious pear as raw material, obtained active bergamot pear juice after pretreatment of raw material, the blunt enzyme of microwave, tissue mashing, two enzyme enzymolysis, centrifugal filtration, radio frequency sterilization, sterile filling.The oxidase active by microwave treatment passivation, effectively improves the crushing juice rate of bergamot pear, inhibits the enzymatic oxidative browning of bergamot pear juice through biological enzymolysis.The radio-frequency apparatus of intrinsic frequency is adopted to carry out sterilization to bergamot pear juice, shorten sterilizing time, energy-saving and cost-reducing, improve bergamot pear juice color and luster, local flavor and nutritional activities function thereof, preparation bergamot pear juice meet consumer to fruit juice nutrient, natural, health care demand, there is wide market development potential.
Three, summary of the invention
Technical problem the present invention is low mainly for crushing juice rate in Kuerle delicious pear deep processing, enzymatic browning, the nutritional activities loss problem such as large, adopt biological enzymolysis, radio frequency sterilization technology, develop bergamot pear juice that is bright in colour, nutritious, peculiar flavour, meet people to local flavor, nutrition, healthy demand.
Technical scheme the invention provides the preparation method of the active bergamot pear juice in a kind of Kuerle, and particular content is as follows:
A, raw material select, pretreatment: pluck, select fresh full, meat is fine and close, maturity is high, without disease and pest and rotten high-quality bergamot pear, bulk is cut into after cleaning, impurity such as removal carpopodium, fruit stone etc., after the saline solution putting into 0.5-5% soaks 1-10min, wash down pulp surface raffinate by deionized water;
The blunt enzyme of B, microwave: Pear-fruit cube meat is put into conveyor type tunnel microwave device and carry out heating 10-200s, conveyer belt rotating speed is: 300-1500rpm, and microwave power is: 300-1500W;
C, tissue mashing: the fruit pulp after blunt enzyme puts into tissue mashing machine, pull an oar 2-10min under 400-1000rpm condition;
D, two enzyme enzymolysis: in bergamot pear slurry, add cellulase and pectase carries out enzymolysis, add the 0.04-0.08% that cellulase quality accounts for bergamot pear slurry quality, pectase quality accounts for the 0.04-0.08% of bergamot pear slurry quality, controlled enzymatic hydrolysis temperature 40-60 DEG C, pH4.0-5.5, mixing speed 500-1000rpm, enzymolysis 30-100min;
E, centrifugal filtration: starched by enzymolysis bergamot pear and carry out centrifugal filtration under 3000-4000rpm condition, obtain the bergamot pear juice clarified;
F, radio frequency sterilization, sterile filling: bergamot pear juice puts into radio-frequency apparatus, fixed frequency is 27.12MHz, and the radio frequency time of employing is 140-200s, and electrode thickness is 105-115mm, and fruit juice thickness is 25-45mm, carries out radio frequency sterilization, then sterile filling.
Major advantage of the present invention and good effect as follows:
1, by the blunt enzyme of microwave and two enzymes method biological enzymolysis, effectively inhibit enzymatic browning, significantly improve the crushing juice rate of bergamot pear, promote the stripping of nutrient substance, improve nutrition and the active function of product.
2, adopt radio frequency sterilization bergamot pear juice, ensure that the color and luster of bergamot pear juice, local flavor and neutraceutical active ingredients to greatest extent, meet the demand of consumer to fruit juice nutrient, natural, health care, there is wide market development potential.
Four, detailed description of the invention
Embodiment 1
Pluck, select fresh full, meat is fine and close, maturity is high, without disease and pest and rotten high-quality bergamot pear 1kg, be cut into bulk after cleaning, impurity such as removal carpopodium, fruit stone etc., the saline solution putting into 3% soaks 10min, fruit pulp after process is laid on conveyer belt, be sent in tunnel microwave device and carry out the blunt ferment treatment 60s of microwave, conveyer belt rotating speed 800rpm, microwave power 400W.Take the fruit pulp 735g after blunt enzyme to put into tissue mashing machine and to pull an oar under 800rpm condition 10min, add cellulase 0.44g in the slurry after making beating, pectase 0.44g carries out enzymolysis, controlled enzymatic hydrolysis temperature 45 C, pH4.5, mixing speed 800rpm, enzymolysis 60min; Slurries after enzymolysis are carried out centrifugal filtration in 4000rpm, obtains the bergamot pear juice clarified.Bergamot pear juice puts into the radio-frequency apparatus that fixed frequency is 27.12MHz, and the radio frequency time is 160s, and electrode thickness is 105mm, and fruit juice thickness is 35mm, carries out radio frequency sterilization, then sterile filling.
Embodiment 2
Pluck, select fresh full, meat is fine and close, maturity is high, without disease and pest and rotten high-quality bergamot pear 1kg, be cut into bulk after cleaning, impurity such as removal carpopodium, fruit stone etc., the saline solution putting into 5% soaks 5min, fruit pulp after process is laid on conveyer belt, be sent in tunnel microwave device and carry out the blunt ferment treatment 100s of microwave, conveyer belt rotating speed 1000rpm, microwave power 600W.Take the fruit pulp 784g after blunt enzyme to put into tissue mashing machine and to pull an oar under 1000rpm condition 5min, add cellulase 0.63g in the slurry after making beating, pectase 0.63g carries out enzymolysis, controlled enzymatic hydrolysis temperature 55 DEG C, pH5.0, mixing speed 1000rpm, enzymolysis 100min; Slurries after enzymolysis are carried out centrifugal filtration in 4000rpm, obtains the bergamot pear juice clarified.Bergamot pear juice puts into the radio-frequency apparatus that fixed frequency is 27.12MHz, and the radio frequency time is 200s, and electrode thickness is 110mm, and fruit juice thickness is 45mm, carries out radio frequency sterilization, then sterile filling.
Claims (3)
1. a preparation method for the active bergamot pear juice in Kuerle, is characterized in that taking following steps:
A, raw material select, pretreatment: pluck, select fresh full, meat is fine and close, maturity is high, without disease and pest and rotten high-quality bergamot pear, bulk is cut into after cleaning, impurity such as removal carpopodium, fruit stone etc., after the saline solution putting into 0.5-5% soaks 1-10min, wash down pulp surface raffinate by deionized water;
The blunt enzyme of B, microwave: Pear-fruit cube meat is put into conveyor type tunnel microwave device and carry out heating 10-200s, conveyer belt rotating speed is: 300-1500rpm, and microwave power is: 300-1500W;
C, tissue mashing: the fruit pulp after blunt enzyme puts into tissue mashing machine, pull an oar 2-10min under 400-1000rpm condition;
D, two enzyme enzymolysis: in bergamot pear slurry, add cellulase and pectase carries out enzymolysis, controlled enzymatic hydrolysis temperature 40-60 DEG C, pH4.0-5.5, mixing speed 500-1000rpm, enzymolysis 30-100min;
E, centrifugal filtration: starched by enzymolysis bergamot pear and carry out centrifugal filtration under 3000-4000rpm condition, obtain the bergamot pear juice clarified;
F, radio frequency sterilization, sterile filling: bergamot pear juice puts into radio-frequency apparatus, fixed frequency is 27.12MHz, carries out radio frequency sterilization, then sterile filling.
2. the preparation method of the active bergamot pear juice in a kind of Kuerle according to claim 1, is characterized in that in step D: add the 0.04-0.08% that cellulase quality accounts for bergamot pear slurry quality, pectase quality accounts for the 0.04-0.08% of bergamot pear slurry quality.
3. the preparation method of the active bergamot pear juice in a kind of Kuerle according to claim 1, it is characterized in that in step F: in described radio frequency sterilization, the radio frequency time of employing is 140-200s, and electrode thickness is 105-115mm, and fruit juice thickness is 25-45mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510598092.2A CN105146630A (en) | 2015-09-15 | 2015-09-15 | Preparation method of active Korla bergamot pear juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510598092.2A CN105146630A (en) | 2015-09-15 | 2015-09-15 | Preparation method of active Korla bergamot pear juice |
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| CN105146630A true CN105146630A (en) | 2015-12-16 |
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| CN201510598092.2A Pending CN105146630A (en) | 2015-09-15 | 2015-09-15 | Preparation method of active Korla bergamot pear juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183445A (en) * | 2017-06-07 | 2017-09-22 | 江南大学 | A kind of fruit and vegetable juice processing method of RF-coupled high-pressure pulse electric processing |
| CN109349468A (en) * | 2018-12-19 | 2019-02-19 | 徐州工程学院 | A kind of processing method of mulberries clear-juice beverage |
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| CN1864552A (en) * | 2006-06-16 | 2006-11-22 | 辽宁省果树科学研究所 | Novel technique for processing apple-pear juice and product |
| JP2012187098A (en) * | 2011-02-22 | 2012-10-04 | Shinshu Univ | Method for producing acid-free juice and fluidizer |
| CN102919934A (en) * | 2012-10-31 | 2013-02-13 | 江苏省中国科学院植物研究所 | Compound juice |
| CN104188046A (en) * | 2014-07-03 | 2014-12-10 | 西北农林科技大学 | Sterilization method for kiwi berry juice |
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2015
- 2015-09-15 CN CN201510598092.2A patent/CN105146630A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN1864552A (en) * | 2006-06-16 | 2006-11-22 | 辽宁省果树科学研究所 | Novel technique for processing apple-pear juice and product |
| JP2012187098A (en) * | 2011-02-22 | 2012-10-04 | Shinshu Univ | Method for producing acid-free juice and fluidizer |
| CN102919934A (en) * | 2012-10-31 | 2013-02-13 | 江苏省中国科学院植物研究所 | Compound juice |
| KR20150034909A (en) * | 2013-09-27 | 2015-04-06 | 농업회사법인 아람농장(주) | Granule-type convenient food using the concentrate of enzyme extract from fruits or vegetables and manufacturing method thereof |
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| 杨艳彬 等: ""香梨澄清果汁及混浊果汁饮料"", 《食品工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183445A (en) * | 2017-06-07 | 2017-09-22 | 江南大学 | A kind of fruit and vegetable juice processing method of RF-coupled high-pressure pulse electric processing |
| CN107183445B (en) * | 2017-06-07 | 2020-11-06 | 江南大学 | Processing method of fruit and vegetable juice processed by radio frequency coupling high-voltage pulse electric field |
| CN109349468A (en) * | 2018-12-19 | 2019-02-19 | 徐州工程学院 | A kind of processing method of mulberries clear-juice beverage |
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Application publication date: 20151216 |
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| WD01 | Invention patent application deemed withdrawn after publication |