CN105581217A - Method for removing arsenic in apple juice - Google Patents
Method for removing arsenic in apple juice Download PDFInfo
- Publication number
- CN105581217A CN105581217A CN201510921738.6A CN201510921738A CN105581217A CN 105581217 A CN105581217 A CN 105581217A CN 201510921738 A CN201510921738 A CN 201510921738A CN 105581217 A CN105581217 A CN 105581217A
- Authority
- CN
- China
- Prior art keywords
- cider
- arsenic
- apple juice
- persimmon
- astringent persimmon
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Solid-Sorbent Or Filter-Aiding Compositions (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a method for removing arsenic in apple juice. Astringent persimmon fruit powder is added into the apple juice to absorb arsenic. The used astringent persimmon fruit powder is made by beating the astringent persimmon fruits and vacuum freeze-drying the beat astringent persimmon fruits. The weight ratio of the astringent persimmon fruit powder to the apple juice is 1 : (100-400), the stirring time is controlled at 5-30 min, and the filtration removes the astringent persimmon fruit powder. The apple juice arsenic removing method is simple, the arsenic removal efficiency is high, the flavor and taste of the apple juice do not change after the removal of arsenic, and the method can be widely used in the production of apple juice.
Description
Technical field
The present invention relates to a kind of method of removing arsenic in cider, particularly adopting puckery persimmon powder is that adsorbent is removed appleThe method of arsenic in juice.
Background technology
Arsenic is a kind of strong carcinogenicity material, and its toxicity and arsenic content and chemical form are closely related. The compound of arsenic is at soilIn earth, extensively exist, originate very wide, as the irrigation of industrial pollution water, agricultural chemicals use, feces of livestock and poultry, chemical fertilizer etc., make in soilArsenic content constantly increases, and enters again in fruits and vegetables through the absorption in fruits and vegetables growth course, and therefore fruit and vegetable food arsenic pollutes becomesThe public health problem of an extensive concern.
China is the states such as cider big export country, the main exit U.S., South Africa, Canada, and wherein u.s. export amountAccount for the half left and right of China's cider total volume of exports greatly. But in July, 2013, the U.S. announces the arsenic of cider to limit contentBe 10 μ g/kg, and China is not higher than 200 μ g/kg to the total arsenic content requirement in fruit juice at present, therefore causes China's ciderEnterprise's production cost increases, discharge loss strengthens.
At present, for have calcium salt precipitation method, molysite deposition method, active carbon adsorption, potter's clay to inhale except the method for the arsenic that anhydratesAttached method, alumina adsorption method, ion-exchange, membrane separation process, bioanalysis etc., the U.S. processes the mode master of underground water arsenic removal nowIf by molysite and the flocculation of aluminium salt and polystyrene strong basic type anion-exchange resin absorption method. These methods are to remove in waste waterArsenic, but be unsuitable for removing the arsenic in cider, this is because these methods can be to destroying cider composition and mouthfeel.
Summary of the invention
In order to solve above technical problem, a kind of method that the invention provides absorption method and remove arsenic in cider, it is adoptedWith a kind of puckery persimmon powder adsorbent that contains high concentration soluble tannin, technical problem to be solved is that the cider arsenic of producing containsMeasure low and keep cider local flavor.
For achieving the above object, technical scheme proposed by the invention is: the technical scheme of employing is a kind of AdsorptionThe method of arsenic in cider, is characterized in that: comprise the following steps:
Step 1: prepare puckery persimmon powder: become puckery persimmon powder through vacuum freeze drying after puckery persimmon making beating;
Step 2: stirring and adsorbing: take a certain amount of puckery persimmon powder and add and stir certain hour in cider;
Step 3: filter: cider first removes through coarse filtration the persimmon granulated slag that removes astringent taste, then removes by filter the thing that is suspended in cider through mocromembrane.
Puckery persimmon powder described in above-mentioned steps one be with immature astringent persimmon fruit be raw material, with gather by the previous moon of maturation intoSuitable, fruit look blue or green puckery, makes puckery persimmon powder through vacuum freeze drying after the making beating of persimmon fruit;
The puckery persimmon powder of the interpolation described in above-mentioned steps two and the weight ratio of cider are 1:(100～400);
Puckery persimmon powder described in above-mentioned steps two adds in cider needs to stir certain hour, is advisable with 5～30min;
Filtration described in above-mentioned steps three should be that first coarse filtration is removed the persimmon granulated slag that removes astringent taste, and coarse filtration gauze aperture is 300 orders; And then mocromembraneRemove by filter the thing that is suspended in cider, mocromembrane pore size filter is 0.45 μ m.
Puckery persimmon powder used in the present invention is cheap and easy to get, and this can reduce cider production cost; Method is simple, arsenic removal rateHeight, in cider, arsenic removal rate can reach more than 80%, and cider local flavor, the mouthfeel effect removed after arsenic keep better, without puckery sense;Puckery persimmon powder edible, omnidistance processing do not used chemical reagent, can not cause cider secondary pollution.
Detailed description of the invention
In following embodiment, arsenic content adopts GB5009.11-2014 hydride generation atomic fluorescence spectrometry.
Embodiment 1
Taking gold urn persimmon as example, the prematurity persimmon fruit that early September gathers is raw material, and persimmon fruit is cyan, after fruit cleaning, stripping and slicing, beatsSlurry, becomes puckery persimmon powder through vacuum freeze drying (54 DEG C, 1.0pa, 24h), and now persimmon powder soluble tannin content is 89.7mg/g;Take the puckery persimmon powder of 2.0g and add in 200g cider Normal juice (solid content is 12.2%, pH3.96), stir 15min; SoAfter cider is removed by filter to puckery persimmon powder through 300 order gauzes, then after the mocromembrane of 0.45 μ m filters sterilization filling, cider arsenic containsAmount is down to 0.08 μ g/kg by 0.43 μ g/kg.
Embodiment 2
Taking calyculus persimmon as example, the prematurity persimmon fruit that late August gathers is raw material, and persimmon fruit is cyan, after fruit cleaning, stripping and slicing, beatsSlurry, becomes puckery persimmon powder through vacuum freeze drying (54 DEG C, 1.0pa, 24h), and now persimmon powder soluble tannin content is 93.7mg/g;Take the puckery persimmon powder of 0.5g and add in 200g cider Normal juice (solid content is 11.3%, pH3.82), stir 25min; SoAfter cider is removed by filter to puckery persimmon powder through 300 order gauzes, then after the mocromembrane of 0.45 μ m filters sterilization filling, cider arsenic containsAmount is down to 0.07 μ g/kg by 0.41 μ g/kg.
Claims (1)
1. a method of removing arsenic in cider, is characterized in that, comprises the following steps:
1) get after puckery persimmon is pulled an oar and become puckery persimmon powder through vacuum freeze drying;
2) be 1:(100～400 according to the weight ratio of puckery persimmon powder and cider) ratio mix and blend 5～30min;
3) filter: first 300 order coarse filtration are removed the persimmon granulated slag that removes astringent taste, then 0.45 μ m mocromembrane removes by filter the thing that is suspended in cider;
Described cider is cider Normal juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921738.6A CN105581217B (en) | 2015-12-14 | 2015-12-14 | A kind of method of arsenic in removal cider |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510921738.6A CN105581217B (en) | 2015-12-14 | 2015-12-14 | A kind of method of arsenic in removal cider |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105581217A true CN105581217A (en) | 2016-05-18 |
| CN105581217B CN105581217B (en) | 2018-02-13 |
Family
ID=55921429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510921738.6A Active CN105581217B (en) | 2015-12-14 | 2015-12-14 | A kind of method of arsenic in removal cider |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105581217B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579071A (en) * | 2009-05-18 | 2009-11-18 | 汤洁 | Method for removing arsenic from seaweed extract |
| CN102550993A (en) * | 2012-02-24 | 2012-07-11 | 桂林电子科技大学 | Method for preparing astringent persimmon powder with high micromolecule tannin content |
| CN102925683A (en) * | 2012-11-05 | 2013-02-13 | 桂林电子科技大学 | Indium-iron separation method by using persimmontannin |
| CN103070364A (en) * | 2013-02-27 | 2013-05-01 | 河北农业大学 | Liquid and powder persimmon tannin and separating extracting process thereof |
-
2015
- 2015-12-14 CN CN201510921738.6A patent/CN105581217B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579071A (en) * | 2009-05-18 | 2009-11-18 | 汤洁 | Method for removing arsenic from seaweed extract |
| CN102550993A (en) * | 2012-02-24 | 2012-07-11 | 桂林电子科技大学 | Method for preparing astringent persimmon powder with high micromolecule tannin content |
| CN102925683A (en) * | 2012-11-05 | 2013-02-13 | 桂林电子科技大学 | Indium-iron separation method by using persimmontannin |
| CN103070364A (en) * | 2013-02-27 | 2013-05-01 | 河北农业大学 | Liquid and powder persimmon tannin and separating extracting process thereof |
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| Publication number | Publication date |
|---|---|
| CN105581217B (en) | 2018-02-13 |
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