CN105747050A - Method for preparing purple sweet potato concentrated clear juice - Google Patents
Method for preparing purple sweet potato concentrated clear juice Download PDFInfo
- Publication number
- CN105747050A CN105747050A CN201610295420.6A CN201610295420A CN105747050A CN 105747050 A CN105747050 A CN 105747050A CN 201610295420 A CN201610295420 A CN 201610295420A CN 105747050 A CN105747050 A CN 105747050A
- Authority
- CN
- China
- Prior art keywords
- rhizoma dioscoreae
- dioscoreae esculentae
- juice
- enzymolysis
- carries out
- 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.)
- Pending
Links
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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- 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
Abstract
The invention discloses a method for preparing purple sweet potato concentrated clear juice. The method comprises the following steps: pre-treating raw materials, crushing the raw materials, performing primary enzymolysis, squeezing, performing pasteurization, performing secondary enzymolysis, performing enzyme deactivation, performing ultra-filtration, concentrating, and filtering, so as to obtain a green and addition-free purple sweet potato concentrated clear juice product. The method is simple in process, vitamin C is used in the raw material crushing process so as to prevent product oxidation, nutrient substances in the raw material are extracted to the maximum extent by using enzyme, and the product clarity can be improved in a manner combining ultra-filtration and plate-frame filtration. According to the method, nutrition components in purple sweet potatoes can be extracted and maintained to the maximum extent, the concentrated juice is good in taste, and requirements of customers can be met.
Description
Technical field
The invention belongs to food processing field, the preparation method being specifically related to a kind of Rhizoma Dioscoreae esculentae concentrated clear juice.
Background technology
Rhizoma Dioscoreae esculentae is also known as Rhizoma Steudnerae Henryanae, and potato meat except the nutritional labeling with Ordinary Sweet Potatoes, rich in anthocyanidin, has higher medical value to darkviolet in purple, be a kind of cultivate easily, the desirable crop of dietotherapeutic.China has abundant Rhizoma Dioscoreae esculentae resource, but owing to deep working method relatively lags behind, and seriously govern the utilization of Rhizoma Dioscoreae esculentae.
At present, Rhizoma Dioscoreae esculentae is mainly used in producing starch, Rhizoma Dioscoreae esculentae juice, Ipomoea batatas(L.)Lam, purple sweet potato wine etc., and for Rhizoma Dioscoreae esculentae juice product, the Rhizoma Dioscoreae esculentae purple that market is sold mostly is cloudy juice and is not 100% pure natural Rhizoma Dioscoreae esculentae juice, and its mouthfeel is poor, is unfavorable for drinking.And Chinese patent CN102119773B, disclose a kind of clear purple sweet potato concentrated juice processing technique, this technique by fresh Rhizoma Dioscoreae esculentae through industrial operations such as matting, broken process, screening operation, cyclonic separation operation, membrance separation operation, membrance concentration operation, triple effect evaporation operation, sterilization process, sterile filling operations, obtain Rhizoma Dioscoreae esculentae concentrated juice, the shortcoming of the method is easily oxidized at raw material shattering process Raw, there is brown stain, in raw material, a large amount of nutritional labelings are got rid of with slag simultaneously, fail to enter in concentrated juice.Chinese patent application CN104366357A, a kind of preparation method of high transmission rate Rhizoma Dioscoreae esculentae juice, the method processes through Rhizoma Dioscoreae esculentae pretreatment of raw material, making beating, liquefaction process, enzymolysis processing, flocculant process, ultrafiltration, instantaneous superhigh temperature, obtain high transmission rate Rhizoma Dioscoreae esculentae juice, the method has without the advantage precipitated, nutrient loss is little, but there is also following shortcoming: for avoiding raw material oxidized when (1) raw material is broken, and brown stain occurs, and adopt vacuum state to pull an oar, pull an oar equipment requirements is high；(2) in order to obtain clarification concentrated juice apply flocculant, such as flocculant polyacrylamide PAM, polyacrylamide itself and hydrolysis body thereof do not have toxicity, but its residual monomer acrylamide (AM) is nerve intoxicating agent, nervous system is had damage, the symptoms such as it is unable that poisoning rear table goes out human body, movement disorder.Although the residual monomer AM content in food stage PAM is had it to be strict with by various countries, but still cannot absolutely avoid the food safety risk that additive application brings.
Summary of the invention
It is an object of the invention to overcome above-mentioned technological deficiency, a kind of method that Rhizoma Dioscoreae esculentae concentrated clear juice preparing pure natural, nothing interpolation is provided, the method technique is simple, it is possible to keeping Rhizoma Dioscoreae esculentae Middle nutrition composition to the full extent, the concentrated juice mouthfeel obtained can meet well the requirement of consumer.
In order to achieve the above object, the present invention is achieved by the following scheme:
The preparation method of a kind of Rhizoma Dioscoreae esculentae concentrated clear juice, comprises the following steps:
(1) pretreatment of raw material: when selecting fresh or fresh, freezing Rhizoma Dioscoreae esculentae raw material carries out roguing, cleaning, dewatering, sorting.
(2) raw material crushes: Rhizoma Dioscoreae esculentae raw material secondary cleans with primary reverse osmosis water after selecting, according to Rhizoma Dioscoreae esculentae: Rhizoma Dioscoreae esculentae raw material pulping is processed by the part by weight of vitamin C aqueous solution=1:2 under non-vacuum, serosity granularity 100-300 order.Wherein the vitamin C in preferred vitamin C aqueous solution is 1:2000 with the ratio of water, and water is primary reverse osmosis water.
(3) primary enzymolysis: adding fire resistant alpha-diastase in serosity, amylase addition is the 1%-2% of material quantity, and squeezes into enzymolysis in amylase enzymolysis tank, temperature maintains 90-95 DEG C, PH controls at 5.2-6.0, and temperature maintains 60min-120min after reaching 90-95 DEG C, and is stirred continuously.
(4) squeezing: potato juice in enzymatic vessel is carried out belt squeezing, and after squeezing, screenings water content is lower than 30%, the potato slag that belt squeezing obtains is used as to sell.
(5) pasteurization: the potato juice after squeezing to 80 DEG C by pipeline heating and is maintained half an hour carries out primary sterilization and enzyme denaturing.Preliminary enzyme denaturing advantage is to reduce the residual of fire resistant alpha-diastase, in order to avoid affecting the use of other enzyme preparations follow-up；Ensure each link not microbiological contamination produced.
(6) secondary enzymolysis: pressed liquor is cooled to 50 DEG C with heat exchanger after pasteurization, squeezes into enzymatic vessel, regulates pH4.5-4.7 with 50% citric acid, and adds saccharifying enzyme and pectase, and enzymolysis maintains two hours, and is stirred continuously.The addition of saccharifying enzyme is the 0.1%-0.3% of serosity amount；Pectase addition is the 0.05%-0.1% of serosity amount.
(7) enzyme denaturing: the potato juice after secondary enzymolysis is maintained half an hour at 80 DEG C, carries out enzyme denaturing.
(8) ultrafiltration: the purple sweet potato juice after enzyme denaturing process carries out ultrafiltration, obtains Rhizoma Dioscoreae esculentae clear juice after being down to room temperature in buffer tank.
(9) TRANSIENT HIGH TEMPERATURE sterilizing: carrying out TRANSIENT HIGH TEMPERATURE sterilizing after ultrafiltration, temperature reaches 115 DEG C-125 DEG C, hold time in pipeline >=4S, squeezes into buffer tank and carries out buffer memory.
(10) concentration: after ultrafiltration, Rhizoma Dioscoreae esculentae clear juice carries out single-action concentration, and thickening temperature controls at 80-85 DEG C, and squeezes into buffer tank, naturally cools to room temperature.
(11) filter: Rhizoma Dioscoreae esculentae clear juice after concentration is carried out plate-and-frame filtration and squeezes into buffer tank.
(12) packaging: potato juice carries out sterile filling.
The present invention is broken by pretreatment of raw material, raw material, primary enzymolysis, squeezing, pasteurization, secondary enzymolysis, enzyme denaturing, ultrafiltration, concentrate, be filtrated to get green without the Rhizoma Dioscoreae esculentae concentrated clear juice product added.Wherein adding Vc solution in Rhizoma Dioscoreae esculentae shattering process, fully play color fixative and antioxidative effect, it is ensured that in shattering process, there is not brown stain in product colour；Primary enzymolysis uses the starch in Amylase Hydrolysis Rhizoma Dioscoreae esculentae be fully converted into glucose, increase crushing juice rate；Amylase enzymolysis pasteurization after squeezing ensures aseptic in production process and follow-up enzyme preparation effective use；Using saccharifying enzyme and pectase to carry out enzymolysis at PH4.5-4.7, saccharifying enzyme Main Function is to improve starch utilization ratio and accelerate starch liquefacation, and can increase delicate mouthfeel degree in low temperature food product；Fruit juice filtration is mainly accelerated in the effect adding pectase, promotes juice clarification.Saccharifying enzyme and pectase are used in conjunction with, and can improve product crushing juice rate and go out the stability of juice.Rhizoma Dioscoreae esculentae clear juice after enzymolysis through ultrafiltration, concentrate laggard row plate-and-frame filtration, the Rhizoma Dioscoreae esculentae clear juice clarity obtained is good and maintains the nutritional labeling in Rhizoma Dioscoreae esculentae very well, if the blue and white cellulose content in 100g Rhizoma Dioscoreae esculentae concentrated juice Central Plains is up to 2.46g.In Rhizoma Dioscoreae esculentae clear juice concentration process, thickening temperature controls at 80-85 DEG C, it is possible to effectively improve thickening efficiency, and in concentration process, sterilizing ensures that production link is aseptic from front to back again simultaneously, can meet shelf life requirements without adding preservative in products obtained therefrom.
Detailed description of the invention
Embodiment 1
(1) when selecting fresh or fresh, freezing Rhizoma Dioscoreae esculentae raw material carries out roguing, cleaning, dewatering, sorting, weigh 1kg Rhizoma Dioscoreae esculentae raw material primary reverse osmosis water to clean, take 2kg primary reverse osmosis water and add 0.001kg vitamin C wherein, crush, the Rhizoma Steudnerae Henryanae serosity of about 3kg, serosity granularity 100-300 order is obtained after broken.
(2) adding fire resistant alpha-diastase 10g in serosity, and squeeze into enzymolysis in amylase enzymolysis tank, temperature maintains 90-95 DEG C, and PH controls at 5.2-6.0, and temperature maintains 120min after reaching 90-95 DEG C, and is stirred continuously.
(3) squeezing: potato juice in enzymatic vessel is carried out belt squeezing, and after squeezing, screenings water content is lower than 30%, belt press obtains filtrate 2.7kg after filtering.Brix:10%, A700nm absorbance: 0.015, pH:5.7.
(4) pasteurization: the potato juice after squeezing to 80 DEG C by pipeline heating and is maintained half an hour carries out primary sterilization and enzyme denaturing.
(5) secondary enzymolysis: pressed liquor is cooled to 50 DEG C with heat exchanger after pasteurization, squeeze into enzymatic vessel, pH4.5-4.7 is regulated with 50% citric acid, and add 8.1g saccharifying enzyme and 2.7g pectase, enzymolysis maintains two hours, and is stirred continuously, liquid B rix:15 after enzymolysis, A700nm absorbance: 0.008, pH:4.6.
(6) enzyme denaturing: the potato juice after secondary enzymolysis is maintained half an hour at 80 DEG C, carries out enzyme denaturing.
(7) ultrafiltration: the purple sweet potato juice after enzyme denaturing process carries out ultrafiltration after being down to room temperature in buffer tank, Brix:14.5, A700nm absorbance after ultrafiltration: 0.004, pH:4.51 obtains Rhizoma Dioscoreae esculentae clear juice.
(8) TRANSIENT HIGH TEMPERATURE sterilizing: carrying out TRANSIENT HIGH TEMPERATURE sterilizing after ultrafiltration, temperature reaches 115 DEG C-125 DEG C, hold time in pipeline >=4S, squeezes into buffer tank and carries out buffer memory.
(9) concentration: after ultrafiltration, Rhizoma Dioscoreae esculentae clear juice carries out single-action concentration, and thickening temperature controls at 80-85 DEG C, and squeezes into buffer tank, naturally cools to room temperature.Brix:60, A700nm absorbance after concentration: 0.004, pH:4.3
(10) filter: Rhizoma Dioscoreae esculentae clear juice after concentration is carried out plate-and-frame filtration and squeezes into buffer tank.Procyanidin content 2.45g/100g Rhizoma Dioscoreae esculentae concentrated juice after measured.
(11) packaging and storage: potato juice carries out sterile filling, and the short time stores 0-5 DEG C, long-time storage-18 DEG C storage.
Embodiment 2
(1) when selecting fresh or fresh, freezing Rhizoma Dioscoreae esculentae raw material carries out roguing, cleaning, dewatering, sorting, weigh 1kg Rhizoma Dioscoreae esculentae raw material primary reverse osmosis water to clean, take 2kg primary reverse osmosis water and add 0.001kg vitamin C wherein, crush, the Rhizoma Steudnerae Henryanae serosity of about 3kg, serosity granularity 100-300 order is obtained after broken.
(2) adding fire resistant alpha-diastase 20g in serosity, and squeeze into enzymolysis in amylase enzymolysis tank, temperature maintains 90-95 DEG C, and PH controls at 5.2-6.0, and temperature maintains 60min after reaching 90-95 DEG C, and is stirred continuously.
(3) squeezing: potato juice in enzymatic vessel is carried out belt squeezing, and after squeezing, screenings water content is lower than 30%, belt press obtains filtrate 2.8kg after filtering.Brix:8%, A700nm absorbance: 0.014, pH:5.9.
(4) pasteurization: the potato juice after squeezing to 80 DEG C by pipeline heating and is maintained half an hour carries out primary sterilization and enzyme denaturing.
(5) secondary enzymolysis: pressed liquor is cooled to 50 DEG C with heat exchanger after pasteurization, squeeze into enzymatic vessel, pH4.5-4.7 is regulated with 50% citric acid, and add 5.6g saccharifying enzyme and 2.5g pectase, enzymolysis maintains two hours, and is stirred continuously, liquid B rix:14 after enzymolysis, A700nm absorbance: 0.005, pH:4.6.
(6) enzyme denaturing: the potato juice after secondary enzymolysis is maintained half an hour at 80 DEG C, carries out enzyme denaturing.
(7) ultrafiltration: the purple sweet potato juice after enzyme denaturing process carries out ultrafiltration after being down to room temperature in buffer tank, Brix:13.5, A700nm absorbance after ultrafiltration: 0.003, pH:4.55 obtains Rhizoma Dioscoreae esculentae clear juice.
(8) TRANSIENT HIGH TEMPERATURE sterilizing: carrying out TRANSIENT HIGH TEMPERATURE sterilizing after ultrafiltration, temperature reaches 115 DEG C-125 DEG C, hold time in pipeline >=4S, squeezes into buffer tank and carries out buffer memory.
(9) concentration: after ultrafiltration, Rhizoma Dioscoreae esculentae clear juice carries out single-action concentration, and thickening temperature controls at 80-85 DEG C, and squeezes into buffer tank, naturally cools to room temperature.Brix:61, A700nm absorbance after concentration: 0.004, pH:4.2
(10) filter: Rhizoma Dioscoreae esculentae clear juice after concentration is carried out plate-and-frame filtration and squeezes into buffer tank, after measured procyanidin content 2.46g/100g Rhizoma Dioscoreae esculentae concentrated juice.
(11) packaging and storage: potato juice carries out sterile filling, and the short time stores 0-5 DEG C, long-time storage-18 DEG C storage.
Claims (4)
1. a preparation method for Rhizoma Dioscoreae esculentae concentrated clear juice, is characterized in that comprising the following steps:
(1) pretreatment of raw material: when selecting fresh or fresh, freezing Rhizoma Dioscoreae esculentae raw material carries out roguing, cleaning, dewatering, sorting；
(2) raw material crushes: Rhizoma Dioscoreae esculentae raw material secondary cleans with primary reverse osmosis water after selecting, according to Rhizoma Dioscoreae esculentae: Rhizoma Dioscoreae esculentae raw material pulping is processed by the part by weight of vitamin C aqueous solution=1:2 under non-vacuum, serosity granularity 100-300 order；(3) primary enzymolysis: adding fire resistant alpha-diastase in serosity, amylase addition is the 1%-2% of material quantity, and squeezes into enzymolysis in amylase enzymolysis tank, temperature maintains 90-95 DEG C, PH controls at 5.2-6.0, and temperature maintains 60min-120min after reaching 90-95 DEG C, and is stirred continuously；
(4) squeezing: potato juice in enzymatic vessel is carried out belt squeezing, and after squeezing, screenings water content is lower than 30%；
(5) pasteurization: the potato juice after squeezing to 80 DEG C by pipeline heating and is maintained half an hour carries out primary sterilization and enzyme denaturing；
(6) secondary enzymolysis: pressed liquor is cooled to 50 DEG C with heat exchanger after pasteurization, squeezes into enzymatic vessel, regulates pH4.5-4.7 with 50% citric acid, and adds saccharifying enzyme and pectase, and enzymolysis maintains two hours, and is stirred continuously；
(7) enzyme denaturing: the potato juice after secondary enzymolysis is maintained half an hour at 80 DEG C, carries out enzyme denaturing；
(8) ultrafiltration: the purple sweet potato juice after enzyme denaturing process carries out ultrafiltration, obtains Rhizoma Dioscoreae esculentae clear juice after being down to room temperature in buffer tank；
(9) TRANSIENT HIGH TEMPERATURE sterilizing: carrying out TRANSIENT HIGH TEMPERATURE sterilizing after ultrafiltration, temperature reaches 115 DEG C-125 DEG C, hold time in pipeline >=4S, squeezes into buffer tank and carries out buffer memory；
(10) concentration: after ultrafiltration, Rhizoma Dioscoreae esculentae clear juice carries out single-action concentration, and thickening temperature controls at 80-85 DEG C, and squeezes into buffer tank, naturally cools to room temperature；
(11) filter: Rhizoma Dioscoreae esculentae clear juice after concentration is carried out plate-and-frame filtration and squeezes into buffer tank；
(12) packaging: potato juice carries out sterile filling.
2. the preparation method of a kind of Rhizoma Dioscoreae esculentae concentrated clear juice according to claim 1, the ratio of the vitamin C that it is characterized in that in step (2) in vitamin C aqueous solution and water is 1:2000, and water is primary reverse osmosis water.
3. the preparation method of a kind of Rhizoma Dioscoreae esculentae concentrated clear juice according to claim 1, is characterized in that the 0.1%-0.3% that addition is serosity amount of saccharifying enzyme in step (6).
4. the preparation method of a kind of Rhizoma Dioscoreae esculentae concentrated clear juice according to claim 1, is characterized in that in step (6), pectase addition is the 0.05%-0.1% of serosity amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610295420.6A CN105747050A (en) | 2016-05-06 | 2016-05-06 | Method for preparing purple sweet potato concentrated clear juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610295420.6A CN105747050A (en) | 2016-05-06 | 2016-05-06 | Method for preparing purple sweet potato concentrated clear juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747050A true CN105747050A (en) | 2016-07-13 |
Family
ID=56323403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610295420.6A Pending CN105747050A (en) | 2016-05-06 | 2016-05-06 | Method for preparing purple sweet potato concentrated clear juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747050A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296181A (en) * | 2017-06-05 | 2017-10-27 | 上海交通大学 | A kind of NFC purple-colored potato juice rich in anthocyanidin and preparation method thereof |
| CN107752030A (en) * | 2017-10-17 | 2018-03-06 | 上海天源植物制品有限公司 | A kind of production technology of the purple sweetpotato extract solution rich in anthocyanidin |
| CN108201041A (en) * | 2018-01-30 | 2018-06-26 | 福建立兴食品有限公司 | A kind of preparation method of purple sweet potato fruity clear-juice beverage |
| CN109549038A (en) * | 2018-12-28 | 2019-04-02 | 中华全国供销合作总社济南果品研究院 | The technique for comprehensively utilizing sweet potato multistage coproduction starch and juice being concentrated |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817194A (en) * | 2006-03-13 | 2006-08-16 | 国投中鲁果汁股份有限公司 | Concentrated sweet potato juice and production thereof |
| CN1846545A (en) * | 2006-01-25 | 2006-10-18 | 天津市诺奥科技发展有限公司 | Clear sweet potato juice prepared by biological enzyme technology its prepn process |
| CN102204704A (en) * | 2011-05-25 | 2011-10-05 | 安徽砀山海升果业有限责任公司 | Preparation method of purple sweet potato juice |
| CN102349632A (en) * | 2011-09-29 | 2012-02-15 | 陕西海升果业发展股份有限公司 | Preparation method of concentrated clear sweet potato juice with high color value |
| CN104365848A (en) * | 2013-08-16 | 2015-02-25 | 青岛鹏远康华天然产物有限公司 | Purple sweet potato milk tea and preparation method thereof |
| CN105394500A (en) * | 2015-10-27 | 2016-03-16 | 国投中鲁果汁股份有限公司 | Processing method of concentrated jicama clear juice |
| CN105394483A (en) * | 2015-10-27 | 2016-03-16 | 国投中鲁果汁股份有限公司 | Processing method of concentrated jicama clear juice with good mouthfeel and stable color |
| CN105475771A (en) * | 2016-01-13 | 2016-04-13 | 山东鲁菱果汁有限公司 | Processing method of purple potato clear juice with high anthocyanin content |
| CN105595128A (en) * | 2016-01-14 | 2016-05-25 | 山东鲁菱果汁有限公司 | Concentrated clear celery juice and preparation method thereof |
| CN105661199A (en) * | 2016-01-14 | 2016-06-15 | 山东鲁菱果汁有限公司 | Concentrated green pepper clear juice and preparation method thereof |
-
2016
- 2016-05-06 CN CN201610295420.6A patent/CN105747050A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1846545A (en) * | 2006-01-25 | 2006-10-18 | 天津市诺奥科技发展有限公司 | Clear sweet potato juice prepared by biological enzyme technology its prepn process |
| CN1817194A (en) * | 2006-03-13 | 2006-08-16 | 国投中鲁果汁股份有限公司 | Concentrated sweet potato juice and production thereof |
| CN102204704A (en) * | 2011-05-25 | 2011-10-05 | 安徽砀山海升果业有限责任公司 | Preparation method of purple sweet potato juice |
| CN102349632A (en) * | 2011-09-29 | 2012-02-15 | 陕西海升果业发展股份有限公司 | Preparation method of concentrated clear sweet potato juice with high color value |
| CN104365848A (en) * | 2013-08-16 | 2015-02-25 | 青岛鹏远康华天然产物有限公司 | Purple sweet potato milk tea and preparation method thereof |
| CN105394500A (en) * | 2015-10-27 | 2016-03-16 | 国投中鲁果汁股份有限公司 | Processing method of concentrated jicama clear juice |
| CN105394483A (en) * | 2015-10-27 | 2016-03-16 | 国投中鲁果汁股份有限公司 | Processing method of concentrated jicama clear juice with good mouthfeel and stable color |
| CN105475771A (en) * | 2016-01-13 | 2016-04-13 | 山东鲁菱果汁有限公司 | Processing method of purple potato clear juice with high anthocyanin content |
| CN105595128A (en) * | 2016-01-14 | 2016-05-25 | 山东鲁菱果汁有限公司 | Concentrated clear celery juice and preparation method thereof |
| CN105661199A (en) * | 2016-01-14 | 2016-06-15 | 山东鲁菱果汁有限公司 | Concentrated green pepper clear juice and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107296181A (en) * | 2017-06-05 | 2017-10-27 | 上海交通大学 | A kind of NFC purple-colored potato juice rich in anthocyanidin and preparation method thereof |
| CN107752030A (en) * | 2017-10-17 | 2018-03-06 | 上海天源植物制品有限公司 | A kind of production technology of the purple sweetpotato extract solution rich in anthocyanidin |
| CN108201041A (en) * | 2018-01-30 | 2018-06-26 | 福建立兴食品有限公司 | A kind of preparation method of purple sweet potato fruity clear-juice beverage |
| CN109549038A (en) * | 2018-12-28 | 2019-04-02 | 中华全国供销合作总社济南果品研究院 | The technique for comprehensively utilizing sweet potato multistage coproduction starch and juice being concentrated |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103484294B (en) | Hibiscus esculentus brewed wine and brewing method thereof | |
| CN103103068B (en) | Kbac drink prepared by asynchronous fermentation technology and preparation method thereof | |
| CN105211985B (en) | A kind of fructose syrup and method of the sucrose coordinate system for high-quality fruit juice underflow | |
| CN105410546B (en) | Composite plant beverage rich in anthocyanidin and preparation method thereof | |
| CN101283823B (en) | Concentrated pomegranate clear juice manufacturing technique | |
| CN103519296B (en) | The processing method of the cucumber clear juice that mouthfeel is good | |
| CN101040693B (en) | Method for preparing greengage concentrated juice | |
| CN105747050A (en) | Method for preparing purple sweet potato concentrated clear juice | |
| CN101849656B (en) | Method for producing purple sweet potato clarified juice | |
| CN103549579A (en) | Purple sweet potato beverage and preparation method thereof | |
| CN103892154B (en) | A kind of method utilizing blueberry residue production blueberry fruit cake | |
| CN105639380B (en) | Corn juice beverage and production method thereof | |
| CN105231224B (en) | A kind of preparation method of high fine concentration coconut palm slurry | |
| CN102888332B (en) | Preparation method of red date vinegar | |
| CN102754882A (en) | Method for producing Litchi concentrated juice | |
| CN103725588A (en) | Processing method of chufa fruit vinegar | |
| CN105639371B (en) | A kind of production method of blueberry vinegar beverage | |
| CN103750449B (en) | A kind of processing method preventing the clear juice post-haze of wild blueberry | |
| CN104366611A (en) | Purple sweet potato nutritive fruit juice | |
| CN102154089A (en) | Production method of fig fruit vinegar | |
| CN109182074B (en) | Method for simultaneously producing raw vinegar and pectin by using mango peel | |
| CN103689709B (en) | Original-flavor cassava juice and preparation method thereof | |
| CN102648745B (en) | Mango jelly and preparation method thereof | |
| CN105639349A (en) | Preparation method for high-color-value concentrated purple sweet potato clear juice | |
| CN104366357A (en) | Preparation method of high-light transmittance purple sweet potato juice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination |