CN107568520A - A kind of preparation method of strawberry juice - Google Patents

A kind of preparation method of strawberry juice Download PDF

Info

Publication number
CN107568520A
CN107568520A CN201710648235.5A CN201710648235A CN107568520A CN 107568520 A CN107568520 A CN 107568520A CN 201710648235 A CN201710648235 A CN 201710648235A CN 107568520 A CN107568520 A CN 107568520A
Authority
CN
China
Prior art keywords
strawberry
juice
strawberry juice
addition
temperature
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.)
Granted
Application number
CN201710648235.5A
Other languages
Chinese (zh)
Other versions
CN107568520B (en
Inventor
刘伟
宋弋
王志东
林琼
张洁
吴杰
解新方
关文强
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Institute of Food Science and Technology of CAAS
Original Assignee
Institute of Food Science and Technology of CAAS
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Institute of Food Science and Technology of CAAS filed Critical Institute of Food Science and Technology of CAAS
Priority to CN201710648235.5A priority Critical patent/CN107568520B/en
Publication of CN107568520A publication Critical patent/CN107568520A/en
Application granted granted Critical
Publication of CN107568520B publication Critical patent/CN107568520B/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Landscapes

  • Non-Alcoholic Beverages (AREA)

Abstract

The invention discloses a kind of preparation method of strawberry juice, comprise the following steps:Carpopodium, the base of fruit of strawberry, cleaning are removed first；Color protection；Crushed after adding drinking water；Pectase is added after ultrasonication and cellulase is digested；Strawberry slurry after enzymolysis obtains strawberry juice by squeezing, filtering, degassing, homogeneous；Then granulated sugar, citric acid, apple pectin, vitamin C, lactein are added in strawberry juice；After deployed strawberry juice homogenate, sterilized by super-high-pressure homogenization, then sterile filling obtains strawberry juice product.Using strawberry juice made from present invention process and formula, strawberry crushing juice rate is high, and nutrient component damages are few, and strawberry fruity protrudes, color and luster azarin, mellow in taste, comfortable acid, the phenomenon of no suspension and layering, preservative free addition, storage time length.

Description

A kind of preparation method of strawberry juice
Technical field
The present invention relates to technical field of agricultural product process, more particularly to a kind of preparation method of strawberry juice.
Background technology
Strawberry nutrition value is abundant, is described as being " fruit queen ", contains abundant vitamin C, vitamin A, vitamin E, nicotinic acid, vitamin B1, vitamin B2, carrotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, leaf The nutriments such as acid, iron, calcium, ellagic acid and anthocyanidin.In the last few years, the gesture of swift and violent rising was presented in the yield of domestic strawberry, but That strawberry is not easy to store, eaten raw with harvesting based on, it is annual to cause to waste and be lost very big because not selling in time, constrain industry Scale and development, industrial chain extension can be promoted by developing novel strawberry processing mode and technology, break through development bottleneck.
At present, although the strawberry fruit juice of all sale of in the market, beverage a great variety, most of is by original strawberry juice Formed with compoundings such as food additives, flavoring essence and preservatives.For example, what Chinese patent CN201210031319.1 was related to A kind of strawberry juice and preparation method thereof；Chinese patent CN201410750887.6 is related to a kind of Fermented Grass with dietotherapy effect The preparation method of certain kind of berries juice；Chinese patent CN201510538034.0 be related to it is a kind of using strawberry juice as the nutritional of main ingredients and its Preparation method；Chinese patent CN201610629958.6 is related to a kind of stem of noble dendrobium strawberry juice and preparation method thereof；Chinese patent CN201510804877.0 is related to a kind of preparation method of strawberry juice.These methods are related to the proportioning of strawberry and other raw materials, And the method for fermentation, but it is not directed to the mode of action of sterilization.Commercially available fruit juice or beverage typically passes through high-temperature instantaneous The mode of sterilization carries out product sterilization, and high-temperature instantaneous sterilization mainly carries out direct or indirect add to food by water or vapor Heat, sterilization.But the high temperature action in heat-sterilization process largely makes color and luster, flavor, quality and the nutritional ingredient of food Change or lose.With the raising of people's quality of life and the level of consumption, safety, nutrition, fresh food are increasingly subject to The welcome in market.High-temperature instantaneous sterilization causes the fragrance of strawberry, nutritional ingredient such as vitamin C, anthocyanidin largely to lose, therefore one As strawberry juice beverage by add the additives such as Monascus color, flavoring essence supplement strawberry juice color and fragrance.Ultrasonic wave Technology is broadly divided into two major classes in the application of field of food according to energy intensity：Low intensity ultrasound wave technology and high-strength ultrasonic skill Art.The energy level that low-intensity ultrasonic uses (is generally less than 1wcm-2).This strength range ultrasonic wave is because energy is low, therefore When ultrasonic wave passes through system materialization destruction will not be produced to medium.But high-strength ultrasonic is because energy is high (generally For 10~l00wcm-2), the ultrasonic wave of this energy intensity scope is enough to make medium that physical disruption occur and accelerate some chemistry anti- Should.Strawberry jam is managed by high strength supersonic tear first, strawberry cell can be ruptured, then using pectase and fiber Plain enzyme is digested.
Super-high-pressure homogenization is a kind of non-thermal technology technology, by homogenizer process fluid material, reduces material particular diameter, increase Product stability, creaming, flocculation are avoided, while super-high-pressure homogenization has the function that sterilization, blunt enzyme.Apple pectin has Special construction, its structure does not change after super-high-pressure homogenization, therefore can be used for the stability for improving strawberry juice.Pass through The component and pH of fruit juice are allocated, super-high-pressure homogenization can effectively kill the microorganism in strawberry juice, extend the shelf life, while most Big degree keeps the nutritional ingredient and fragrance of strawberry.
The content of the invention
In order to overcome prior art defect, it is an object of the present invention to：Formula and the processing of a kind of strawberry juice are provided Method, strawberry crushing juice rate can either be improved, reduce nutrient component damages, and can enough improves the stability of strawberry juice, extends storage Time.
It is a further object of the invention to provide a kind of method for improving strawberry crushing juice rate.
A further object of the present invention is, there is provided a kind of formula of the color protection of strawberry juice, suppresses anthocyanidin in strawberry juice The formula of degraded.
It is still another object of the present invention to provide a kind of formula and condition of the non-thermal sterilization of strawberry juice.
The invention provides a kind of preparation method of strawberry juice, including：
1) carpopodium, the base of fruit of strawberry are removed, cleaning, is drained；
2) strawberry is impregnated in 6~9min in colour protecting liquid, each group of the colour protecting liquid is divided into：Citric acid 0.2~0.5% (w/v), ascorbic acid 0.2~0.8% (w/v), zinc chloride 0.2~0.8% (w/v), glucose oxidase 0.08~0.14% And epiphysin 0.3~0.6% (w/v) (w/v)；
3) crushed after the strawberry after color protection being added into drinking water, be broken for the 1/10~1/8 of whole fruit；
4) strawberry that will be broken carries out ultrasonication, and power is 100~150W, and frequency is 20~24kHz, the time 20 ~30min；
5) pectase and cellulase is added in the strawberry after ultrasound to be digested, the addition of pectase for 0.04~ 0.06% (w/v), the addition of cellulase is 0.02~0.03% (w/v), and the pH of enzymolysis is 4~4.5, and the temperature of enzymolysis is 40~45 DEG C, enzymolysis time is 50~60min；
6) strawberry after enzymolysis is squeezed to obtain strawberry juice, centrifugal filtration is carried out to the strawberry juice using screen cloth；
7) will strawberry juice progress vacuum outgas and homogeneous, homogenization pressure be 20~40MPa made from filtering, vacuum outgas Vacuum is 60~80kPa；
8) white granulated sugar, citric acid, apple pectin, vitamin C and lactein allotment strawberry juice are added in strawberry juice；
9) sterilize
Strawberry juice 9-1) is subjected to high-pressure homogeneous sterilization for the first time, pressure is 130~150MPa, and material inlet temperature is 50 ~60 DEG C；
9-2) strawberry juice is freezed, the temperature of freezing is -35~-20 DEG C, and cooling time is 2~4h；
9-3) strawberry juice of freezing is placed in microwave applicator and carries out microwave radiation processing, strawberry juice thaws, and rises to 25 DEG C~65 DEG C of temperature；
The strawberry juice that 9-4) will heat up carries out second of high-pressure homogeneous sterilization, and pressure is 180~200MPa, material inlet temperature Spend for 70~80 DEG C；
10) will second it is high-pressure homogeneous after strawberry juice chilling temperature packed to 1~5 DEG C.
Preferred scheme is：In step 3, crushed after the strawberry after color protection is added into drinking water, the addition of drinking water For the 20%~25% of strawberry weight.
Preferred scheme is：White granulated sugar is added in step 8 makes the pol of strawberry juice be 10~12 ° of Brix, and adding citric acid makes The pH of strawberry juice is 2.9~3.2, and the addition of apple pectin be 0.8~1% (w/v), ascorbic addition for 0.1~ 0.2% (w/v), the addition of lactein is 0.8~1% (w/v).
Preferred scheme is：The packaging material of strawberry juice is glass, plastics or ceramics.
Beneficial effects of the present invention are as follows：
1st, its cell wall structure can be destroyed after strawberry is ultrasonically treated, improves the enzymolysis of pectase and cellulase Efficiency；
2nd, strawberry juice allocate during add apple pectin can improve strawberry juice in anthocyanidin in sterilization process Stability, the germicidal efficiency of super-high-pressure homogenization can be improved by adjusting the pH of strawberry juice by citric acid and adding lactein；
3rd, by super-high-pressure homogenization sterilization can at utmost retain fragrance in strawberry juice, nutritional ingredient such as vitamin C, Anthocyanidin etc., while the microorganism of strawberry juice is effectively killed, extend the shelf-life of strawberry juice, and do not have anyization in process Learn the introducing of additive.
Brief description of the drawings
Fig. 1 is the FB(flow block) of the present invention.
Embodiment
With reference to embodiment, the invention will be further described.
Embodiment 1
A kind of preparation method of strawberry juice is present embodiments provided, including：
1) carpopodium, the base of fruit of strawberry are removed, cleaning, is drained；
2) strawberry is impregnated in 6min in colour protecting liquid, each group of the colour protecting liquid is divided into：It is citric acid 0.2% (w/v), anti-bad Hematic acid 0.2% (w/v), zinc chloride 0.2% (w/v), glucose oxidase 0.08% (w/v) and epiphysin 0.3% (w/v)；
3) crushed after the strawberry after color protection being added into drinking water, be broken for the 1/10 of whole fruit, the addition of drinking water For the 20% of strawberry weight；
4) broken strawberry is subjected to ultrasonication, power 100W, frequency 24kHz, time 20min；
5) add pectase in the strawberry after ultrasound and cellulase is digested, the addition of pectase is 0.04% (w/v), the addition of cellulase is 0.02% (w/v), and the pH of enzymolysis is 4, and the temperature of enzymolysis is 40 DEG C, and enzymolysis time is 50min；
6) strawberry after enzymolysis is squeezed to obtain strawberry juice, centrifugal filtration is carried out to the strawberry juice using screen cloth；
7) vacuum outgas and homogeneous, homogenization pressure 20MPa, the vacuum of vacuum outgas will be carried out by strawberry juice made from filtering Spend for 60kPa；
8) white granulated sugar, citric acid, apple pectin, vitamin C and lactein allotment strawberry juice are added in strawberry juice, is added Entering white granulated sugar makes the pol of strawberry juice be 10 ° of Brix, and adding citric acid makes the pH of strawberry juice be 2.9, the addition of apple pectin For 0.8% (w/v), ascorbic addition is 0.1% (w/v), and the addition of lactein is 0.8% (w/v)；
9) sterilize
Strawberry juice 9-1) is subjected to high-pressure homogeneous sterilization for the first time, pressure 130MPa, material inlet temperature is 50 DEG C；
9-2) strawberry juice is freezed, the temperature of freezing is -35 DEG C, cooling time 2h；
9-3) strawberry juice of freezing is placed in microwave applicator and carries out microwave radiation processing, strawberry juice thaws, and rises to 25 DEG C of temperature；
The strawberry juice that 9-4) will heat up carries out second of high-pressure homogeneous sterilization, pressure 180MPa, and material inlet temperature is 70℃；
10) will second it is high-pressure homogeneous after strawberry juice chilling temperature packed to 1 DEG C, the packaging material of strawberry juice is Glass, plastics or ceramics.
Strawberry juice made from the present embodiment is bright in colour, comfortable acid, no precipitation, nutritional ingredient：Contain energy per 100ml 1800kJ, protein 8.1g, sodium 15mg, vitamin C 12mg, carbohydrate 25g.3 months normal temperature shelf-lifves, refrigerated shelf life 11 months.
Embodiment 2
A kind of preparation method of strawberry juice is present embodiments provided, including：
1) carpopodium, the base of fruit of strawberry are removed, cleaning, is drained；
2) strawberry is impregnated in 9min in colour protecting liquid, each group of the colour protecting liquid is divided into：It is citric acid 0.5% (w/v), anti-bad Hematic acid 0.8% (w/v), zinc chloride 0.8% (w/v), glucose oxidase 0.14% (w/v) and epiphysin 0.6% (w/v)；
3) crushed after the strawberry after color protection being added into drinking water, be broken for the 1/8 of whole fruit, the addition of drinking water is The 25% of strawberry weight；
4) broken strawberry is subjected to ultrasonication, power 150W, frequency 20kHz, time 30min；
5) add pectase in the strawberry after ultrasound and cellulase is digested, the addition of pectase is 0.06% (w/v), the addition of cellulase is 0.03% (w/v), and the pH of enzymolysis is 4.5, and the temperature of enzymolysis is 45 DEG C, and enzymolysis time is 60min；
6) strawberry after enzymolysis is squeezed to obtain strawberry juice, centrifugal filtration is carried out to the strawberry juice using screen cloth；
7) vacuum outgas and homogeneous, homogenization pressure 40MPa, the vacuum of vacuum outgas will be carried out by strawberry juice made from filtering Spend for 80kPa；
8) white granulated sugar, citric acid, apple pectin, vitamin C and lactein allotment strawberry juice are added in strawberry juice, is added Entering white granulated sugar makes the pol of strawberry juice be 12 ° of Brix, and adding citric acid makes the pH of strawberry juice be 3.2, the addition of apple pectin For 1% (w/v), ascorbic addition is 0.2% (w/v), and the addition of lactein is 1% (w/v)；
9) sterilize
Strawberry juice 9-1) is subjected to high-pressure homogeneous sterilization for the first time, pressure 150MPa, material inlet temperature is 60 DEG C；
9-2) strawberry juice is freezed, the temperature of freezing is -20 DEG C, cooling time 4h；
9-3) strawberry juice of freezing is placed in microwave applicator and carries out microwave radiation processing, strawberry juice thaws, and rises to 65 DEG C of temperature；
The strawberry juice that 9-4) will heat up carries out second of high-pressure homogeneous sterilization, pressure 200MPa, and material inlet temperature is 80℃；
10) will second it is high-pressure homogeneous after strawberry juice chilling temperature packed to 5 DEG C, the packaging material of strawberry juice is Glass, plastics or ceramics.
Strawberry juice made from the present embodiment is bright in colour, comfortable acid, no precipitation, nutritional ingredient：Contain energy per 100ml 1900kJ, protein 9g, sodium 16mg, vitamin C 17mg, carbohydrate 23g.3.5 months normal temperature shelf-lifves, refrigerated shelf life 12 months.
Embodiment 3
A kind of preparation method of strawberry juice is present embodiments provided, including：
1) carpopodium, the base of fruit of strawberry are removed, cleaning, is drained；
2) strawberry is impregnated in 7min in colour protecting liquid, each group of the colour protecting liquid is divided into：It is citric acid 0.3% (w/v), anti-bad Hematic acid 0.4% (w/v), zinc chloride 0.4% (w/v), glucose oxidase 0.10% (w/v) and epiphysin 0.4% (w/v)；
3) crushed after the strawberry after color protection being added into drinking water, be broken for the 1/9 of whole fruit, the addition of drinking water is The 21% of strawberry weight；
4) broken strawberry is subjected to ultrasonication, power 120W, frequency 21kHz, time 22min；
5) add pectase in the strawberry after ultrasound and cellulase is digested, the addition of pectase is 0.05% (w/v), the addition of cellulase is 0.02% (w/v), and the pH of enzymolysis is 4.1, and the temperature of enzymolysis is 42 DEG C, and enzymolysis time is 51min；
6) strawberry after enzymolysis is squeezed to obtain strawberry juice, centrifugal filtration is carried out to the strawberry juice using screen cloth；
7) vacuum outgas and homogeneous, homogenization pressure 22MPa, the vacuum of vacuum outgas will be carried out by strawberry juice made from filtering Spend for 62kPa；
8) white granulated sugar, citric acid, apple pectin, vitamin C and lactein allotment strawberry juice are added in strawberry juice, is added Entering white granulated sugar makes the pol of strawberry juice be 11 ° of Brix, and adding citric acid makes the pH of strawberry juice be 3.0, the addition of apple pectin For 0.85% (w/v), ascorbic addition is 0.12% (w/v), and the addition of lactein is 0.85% (w/v)；
9) sterilize
Strawberry juice 9-1) is subjected to high-pressure homogeneous sterilization for the first time, pressure 135MPa, material inlet temperature is 52 DEG C；
9-2) strawberry juice is freezed, the temperature of freezing is -30 DEG C, cooling time 2.5h；
9-3) strawberry juice of freezing is placed in microwave applicator and carries out microwave radiation processing, strawberry juice thaws, and rises to 30 DEG C of temperature；
The strawberry juice that 9-4) will heat up carries out second of high-pressure homogeneous sterilization, pressure 185MPa, and material inlet temperature is 75℃；
10) will second it is high-pressure homogeneous after strawberry juice chilling temperature packed to 2 DEG C, the packaging material of strawberry juice is Glass, plastics or ceramics.
Strawberry juice made from the present embodiment is bright in colour, comfortable acid, no precipitation, nutritional ingredient：Contain energy per 100ml 1850kJ, protein 8.5g, sodium 15mg, vitamin C 17mg, carbohydrate 21g.3.2 months normal temperature shelf-lifves, refrigeration is guaranteed the quality 11.5 months phases.
Embodiment 4
A kind of preparation method of strawberry juice is present embodiments provided, including：
1) carpopodium, the base of fruit of strawberry are removed, cleaning, is drained；
2) strawberry is impregnated in 9min in colour protecting liquid, each group of the colour protecting liquid is divided into：It is citric acid 0.4% (w/v), anti-bad Hematic acid 0.7% (w/v), zinc chloride 0.6% (w/v), glucose oxidase 0.11% (w/v) and epiphysin 0.5% (w/v)；
3) crushed after the strawberry after color protection being added into drinking water, be broken for the 1/9 of whole fruit, the addition of drinking water is The 24% of strawberry weight；
4) broken strawberry is subjected to ultrasonication, power 140W, frequency 21kHz, time 29min；
5) add pectase in the strawberry after ultrasound and cellulase is digested, the addition of pectase is 0.05% (w/v), the addition of cellulase is 0.025% (w/v), and the pH of enzymolysis is that the temperature of 4.4 enzymolysis is 44 DEG C, and enzymolysis time is 58min；
6) strawberry after enzymolysis is squeezed to obtain strawberry juice, centrifugal filtration is carried out to the strawberry juice using screen cloth；
7) vacuum outgas and homogeneous, homogenization pressure 35MPa, the vacuum of vacuum outgas will be carried out by strawberry juice made from filtering Spend for 75kPa；
8) white granulated sugar, citric acid, apple pectin, vitamin C and lactein allotment strawberry juice are added in strawberry juice, is added Entering white granulated sugar makes the pol of strawberry juice be 11 ° of Brix, and adding citric acid makes the pH of strawberry juice be 3.1, the addition of apple pectin For 0.9% (w/v), ascorbic addition is 0.2% (w/v), and the addition of lactein is 1% (w/v)；
9) sterilize
Strawberry juice 9-1) is subjected to high-pressure homogeneous sterilization for the first time, pressure 145MPa, material inlet temperature is 58 DEG C；
9-2) strawberry juice is freezed, the temperature of freezing is -25 DEG C, cooling time 3.5h；
9-3) strawberry juice of freezing is placed in microwave applicator and carries out microwave radiation processing, strawberry juice thaws, and rises to 55 DEG C of temperature；
The strawberry juice that 9-4) will heat up carries out second of high-pressure homogeneous sterilization, pressure 1960MPa, and material inlet temperature is 79℃；
10) will second it is high-pressure homogeneous after strawberry juice chilling temperature packed to 4 DEG C, the packaging material of strawberry juice is Glass, plastics or ceramics.
Strawberry juice made from the present embodiment is bright in colour, comfortable acid, no precipitation, nutritional ingredient：Contain energy per 100ml 1880kJ, protein 8.9g, sodium 16mg, vitamin C 17mg, carbohydrate 21g.3.4 months normal temperature shelf-lifves, refrigeration is guaranteed the quality 11.9 months phases.
Although embodiment of the present invention is disclosed as above, it is not restricted in specification and embodiment listed With it can be applied to various suitable the field of the invention completely, can be easily for those skilled in the art Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, it is of the invention and unlimited In specific details and shown here as the legend with description.

Claims (4)

  1. A kind of 1. preparation method of strawberry juice, it is characterised in that including：
    1) carpopodium, the base of fruit of strawberry are removed, cleaning, is drained；
    2) strawberry is impregnated in 6~9min in colour protecting liquid, each group of the colour protecting liquid is divided into：Citric acid 0.2~0.5% (w/v), Ascorbic acid 0.2~0.8% (w/v), zinc chloride 0.2~0.8% (w/v), glucose oxidase 0.08~0.14% (w/v) and Epiphysin 0.3~0.6% (w/v)；
    3) crushed after the strawberry after color protection being added into drinking water, be broken for the 1/10~1/8 of whole fruit；
    4) strawberry that will be broken carries out ultrasonication, and power be 100~150W, and frequency is 20~24kHz, the time for 20~ 30min；
    5) add pectase in the strawberry after ultrasound and cellulase is digested, the addition of pectase is 0.04~0.06% (w/v), the addition of cellulase is 0.02~0.03% (w/v), and the pH of enzymolysis is 4~4.5, and the temperature of enzymolysis is 40~45 DEG C, enzymolysis time is 50~60min；
    6) strawberry after enzymolysis is squeezed to obtain strawberry juice, centrifugal filtration is carried out to the strawberry juice using screen cloth；
    7) will strawberry juice progress vacuum outgas and homogeneous, homogenization pressure be 20~40MPa made from filtering, the vacuum of vacuum outgas Spend for 60~80kPa；
    8) white granulated sugar, citric acid, apple pectin, vitamin C and lactein allotment strawberry juice are added in strawberry juice；
    9) sterilize
    Strawberry juice 9-1) is subjected to high-pressure homogeneous sterilization for the first time, pressure is 130~150MPa, and material inlet temperature is 50~60 ℃；
    9-2) strawberry juice is freezed, the temperature of freezing is -35~-20 DEG C, and cooling time is 2~4h；
    9-3) strawberry juice of freezing is placed in microwave applicator and carries out microwave radiation processing, strawberry juice thaws, and rises to temperature 25 DEG C~65 DEG C；
    The strawberry juice that 9-4) will heat up carries out second of high-pressure homogeneous sterilization, and pressure is 180~200MPa, and material inlet temperature is 70~80 DEG C；
    10) will second it is high-pressure homogeneous after strawberry juice chilling temperature packed to 1~5 DEG C.
  2. 2. the preparation method of strawberry juice according to claim 1, it is characterised in that in step 3, the strawberry after color protection is added Crushed after entering drinking water, the addition of drinking water is the 20%~25% of strawberry weight.
  3. 3. the preparation method of strawberry juice according to claim 1, it is characterised in that white granulated sugar is added in step 8 makes strawberry The pol of juice is 10~12 ° of Brix, and adding citric acid makes the pH of strawberry juice be 2.9~3.2, and the addition of apple pectin is 0.8 ~1% (w/v), ascorbic addition are 0.1~0.2% (w/v), and the addition of lactein is 0.8~1% (w/v).
  4. 4. the preparation method of strawberry juice according to claim 1, it is characterised in that the packaging material of strawberry juice be glass, Plastics or ceramics.
CN201710648235.5A 2017-08-01 2017-08-01 Preparation method of strawberry juice Expired - Fee Related CN107568520B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710648235.5A CN107568520B (en) 2017-08-01 2017-08-01 Preparation method of strawberry juice

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710648235.5A CN107568520B (en) 2017-08-01 2017-08-01 Preparation method of strawberry juice

Publications (2)

Publication Number Publication Date
CN107568520A true CN107568520A (en) 2018-01-12
CN107568520B CN107568520B (en) 2020-10-23

Family

ID=61034080

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710648235.5A Expired - Fee Related CN107568520B (en) 2017-08-01 2017-08-01 Preparation method of strawberry juice

Country Status (1)

Country Link
CN (1) CN107568520B (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108165411A (en) * 2018-02-08 2018-06-15 重庆火吉健康产业（集团）有限公司 A kind of health care Rocket ram jet ice wine and its brewing method
CN108967793A (en) * 2018-06-28 2018-12-11 广西驰胜农业科技有限公司 A kind of preparation method of banaina
CN110074361A (en) * 2018-01-26 2019-08-02 江苏省农业科学院 A method of complex enzyme vigor and preparation high-quality strawberry fruit powder are improved by low-energy ultrasound
EP3527275A1 (en) * 2018-02-20 2019-08-21 KRONES Aktiengesellschaft Method and apparatus for sterilizing liquids by ultra-high-pressure homogenisation
CN110946228A (en) * 2019-12-17 2020-04-03 中国农业科学院农产品加工研究所 Suspension stable type vacuum freeze-dried apple solid beverage and preparation method thereof
CN112825987A (en) * 2021-01-20 2021-05-25 新疆农业科学院农产品贮藏加工研究所 Method for eliminating NFC thick-skin melon juice precipitate and application
CN113454197A (en) * 2019-02-26 2021-09-28 弗门尼舍有限公司 Microwave-assisted extraction of essential oils from plant biomass
CN114343100A (en) * 2021-12-03 2022-04-15 新疆玉昆仑天然食品工程有限公司 Method for preparing bergamot pear juice by combining static high pressure and ultrahigh pressure sterilization

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
PL437317A1 (en) * 2021-03-16 2021-12-13 Jerzy Jurasz Method of high-pressure processing, in particular of fluids, and a process line for high-pressure processing, in particular of liquids

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103875801A (en) * 2014-03-21 2014-06-25 西北大学 Application of melatonin to fruit and vegetable preservation and fruit and vegetable preservation method
CN104432396A (en) * 2014-12-19 2015-03-25 中国农业科学院农产品加工研究所 Method for sterilizing fruit and vegetable juice

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103875801A (en) * 2014-03-21 2014-06-25 西北大学 Application of melatonin to fruit and vegetable preservation and fruit and vegetable preservation method
CN104432396A (en) * 2014-12-19 2015-03-25 中国农业科学院农产品加工研究所 Method for sterilizing fruit and vegetable juice

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
M.BUCHWEITZ等: "Impact of pectin type on the storage stability of black currant (Ribes nigrum L.) anthocyanins in pectic model solutions", 《FOOD CHEMISTRY》 *
周林燕等: "超高压均质技术在鲜榨果蔬汁加工中应用的研究进展", 《高压物理学报》 *
张慜著: "《生鲜食品加工品质调控技术》", 30 September 2013 *
李超等: "超声波协同果胶酶提高草莓出汁率的研究", 《食品工业》 *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110074361A (en) * 2018-01-26 2019-08-02 江苏省农业科学院 A method of complex enzyme vigor and preparation high-quality strawberry fruit powder are improved by low-energy ultrasound
CN110074361B (en) * 2018-01-26 2023-06-16 江苏省农业科学院 Method for improving activity of compound enzyme and preparing high-quality strawberry fruit powder through low-intensity ultrasonic waves
CN108165411A (en) * 2018-02-08 2018-06-15 重庆火吉健康产业（集团）有限公司 A kind of health care Rocket ram jet ice wine and its brewing method
EP3527275A1 (en) * 2018-02-20 2019-08-21 KRONES Aktiengesellschaft Method and apparatus for sterilizing liquids by ultra-high-pressure homogenisation
DE102018202518A1 (en) * 2018-02-20 2019-08-22 Krones Ag Method and device for preserving liquids by ultra-high pressure homogenization
CN110169525A (en) * 2018-02-20 2019-08-27 克朗斯股份公司 Method and apparatus for making liquid preservative by super-pressure homogenizing
CN108967793A (en) * 2018-06-28 2018-12-11 广西驰胜农业科技有限公司 A kind of preparation method of banaina
CN113454197A (en) * 2019-02-26 2021-09-28 弗门尼舍有限公司 Microwave-assisted extraction of essential oils from plant biomass
CN110946228A (en) * 2019-12-17 2020-04-03 中国农业科学院农产品加工研究所 Suspension stable type vacuum freeze-dried apple solid beverage and preparation method thereof
CN112825987A (en) * 2021-01-20 2021-05-25 新疆农业科学院农产品贮藏加工研究所 Method for eliminating NFC thick-skin melon juice precipitate and application
CN114343100A (en) * 2021-12-03 2022-04-15 新疆玉昆仑天然食品工程有限公司 Method for preparing bergamot pear juice by combining static high pressure and ultrahigh pressure sterilization

Also Published As

Publication number Publication date
CN107568520B (en) 2020-10-23

Similar Documents

Publication Publication Date Title
CN107568520A (en) A kind of preparation method of strawberry juice
CN105211985B (en) A kind of fructose syrup and method of the sucrose coordinate system for high-quality fruit juice underflow
CN105475984B (en) The preparation method of fermented type thick chilli sauce
CN107594243B (en) Preparation method of clear persimmon beverage
CN109793133A (en) Spleen benefiting and stimulating the appetite hawthorn snow pear juice and preparation method
CN110122710A (en) A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing
CN103989212A (en) Preparation method of asparagus pulp
CN107594417B (en) Comprehensive utilization and processing method of persimmons
CN105918714B (en) A kind of blueberry lycium ruthenicum pulp and juice and preparation method thereof
JPH11146774A (en) Health beverage and its production
CN110897118A (en) Fruit and vegetable microcapsule powder, fruit and vegetable microcapsule potato powder and preparation methods
CN109619338A (en) A kind of fresh preparation method for squeezing Ussurian pear soda
CN105918725B (en) Natural low sugar red fruit juice and its processing technology
CN101392217A (en) Water melon wine and brewing method thereof
CN110583849A (en) Method for preparing instant soybean protein powder by modification method
CN104082808A (en) Fermentation Nanguo pear beverage and preparation method thereof
CN105661215A (en) Whole kiwi fruit juice and processing method thereof
CN105054129A (en) Instant fish galantine and production process thereof
CN113068779B (en) Preparation method of natural anti-browning NFC apple juice
Poonia Fruits juice processing
US5965177A (en) Method for producing a clouding agent
CN107164198A (en) A kind of Sugarless type apple vinegar beverage and its production method
CN106234584A (en) The manufacture method of bananas yoghourt
KR19980078860A (en) Manufacturing method of health drink using radish
CN112425702A (en) Low-temperature preparation method of raspberry juice with high content of active ingredients

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant
CF01 Termination of patent right due to non-payment of annual fee
CF01 Termination of patent right due to non-payment of annual fee

Granted publication date: 20201023