CN108991333A - A kind of method of partition method processing clearing wolfberry juice - Google Patents
A kind of method of partition method processing clearing wolfberry juice Download PDFInfo
- Publication number
- CN108991333A CN108991333A CN201811083001.1A CN201811083001A CN108991333A CN 108991333 A CN108991333 A CN 108991333A CN 201811083001 A CN201811083001 A CN 201811083001A CN 108991333 A CN108991333 A CN 108991333A
- Authority
- CN
- China
- Prior art keywords
- juice
- wolfberry
- pulp
- fructus lycii
- partition method
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Abstract
The present invention provides a kind of method of partition method processing clearing wolfberry juice, Chinese wolfberry fruit after cleaning up is added water-swellable rehydration, is passed through carbon dioxide mashing, heating, is added after pulp enzyme enzymatic hydrolysis and adds endo protease enzymatic hydrolysis, centrifuge separation, pectase and amylase be added by this method, twice ultrasonic enzymatic hydrolysis is carried out under ultrasound condition, clarifies caudacoria ultrafiltration；Chinese wolfberry clear juice concentration after ultrafiltration, sterilization processing obtain clarification wolfberry juice；Chinese wolfberry fruit powder is made through pulverizing after the pomace isolated is dry.The Chinese wolfberry clear juice character that processing method of the invention obtains is stablized, and saving for a long time is not in turbid phenomenon, while forms nutrition and getting maximum protection, will not destroy the color, smell and taste of raw material, and appearance clarification has fructus lycii fragrance.
Description
Technical field
The present invention relates to a kind of methods of partition method processing clearing wolfberry juice, belong to food processing technology field.
Background technique
Fructus lycii (Lycium barbarum L) is plant of Solanaceae, belongs to many years branch shrub.Fructus lycii distribution is very wide, wherein with peaceful
Summer fructus lycii is the most famous, and the dry mature fruit that lycium barbarum is only recorded in the Pharmacopoeia of the People's Republic of China is Chinese medicine fructus lycii
Original plant.Fructus lycii has clear rich in carbohydrate, fat, protein, free amino acid, alkaloid, mineral element and vitamin
The effects of liver, moistening lung, nourshing kidney, QI invigorating, production of sperm, supporing yang, improving eyesight and strengthening the bones and muscles, and adjust and be immunized, adjust blood-fat and blood sugar, delay
The functions such as aging and removing free radical, therefore be favored by people.
Fructus lycii is as the Northwest's characteristic fruit resource, and cultivated area increases rapidly under the support of national policy in recent years
Adding, cultivated area rises to 1,880,000 mu of 2016 from 11.98 ten thousand mu of 2010, and dried fruit of lycium barbarum yield reaches nearly 250,000 tons,
Cultivated area and yield are sure to occupy the first in the world.Wherein, Ningxia, the Inner Mongol, Xinjiang, Gansu and Qinghai 5 province (area) yield account for the whole nation
The specific gravity of total output has reached 90% or more.
Fructus lycii product mainly has dry wolfberry, fructus lycii magma, composite beverage, Chinese wolfberry fruit tea, Chinese wolfberry fruit wine etc. currently on the market
Series of products, wherein dried fruit of lycium barbarum has formed certain market scale, has obtained the pro-gaze and approval of consumer.
Dry wolfberry is processed as Chinese wolfberry clear juice, wolfberry juice Sales Channel is can effectively expande and meets the market demand.Wolfberry juice exists
Weak flavor is be easy to cause in pulping process, nutritional ingredient has certain loss, and the color, smell and taste and nutriment of raw material are destroyed seriously,
Therefore, existing beating process has been unable to satisfy requirement of the people to product quality, flavor and appearance, and produces obtained Chinese holly
Contain excessive enzyme and protein inside Qi juice, make Chinese wolfberry clear juice Character instability, there is the phenomenon of rear muddiness.
In addition, a large amount of pomace and fruit seed can be generated in wolfberry juice process, carrotene rich in pomace
Deng the substances such as wholesome unsaturated fatty acid in fruit seed.Fructus lycii belongs to high-quality characteristic fruit resource, is with dried fruit of lycium barbarum
Raw material is only processed into Chinese wolfberry clear juice, results in the generation of a large amount of wastes and the loss of nutritional ingredient.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of method of partition method processing clearing wolfberry juice, of the invention
The Chinese wolfberry clear juice character that processing method obtains is stablized, and saving for a long time is not in turbid phenomenon, while forms nutrition and getting
To maximum protection, the color, smell and taste of raw material will not be destroyed, appearance clarification has fructus lycii fragrance.
Technical scheme is as follows:
The present invention is achieved through the following technical solutions:
A kind of method of partition method processing clearing wolfberry juice, comprises the following steps that
(1) it selects fructus lycii raw material and washes with water；
(2) Chinese wolfberry fruit after cleaning up adds water-swellable rehydration, and then pulp is made in mashing, is passed through two in pulping process
Carbonoxide is protected；
(3) obtained pulp is heated to 80-95 DEG C of holding 1-3min, is then cooled to 40-50 DEG C, pulp enzyme enzyme is added
Solution 0.5-2 hours, adds endo protease, by breaks down proteins at amino acid small molecule, enzymolysis time 0.5-2 hours, mentions
High crushing juice rate；
(4) the pulp centrifugation that step (3) obtains, fruit juice is separated with pomace, is collected fruit juice and is obtained Lycium chinense juice；
(5) pectase and amylase are added into Lycium chinense juice, twice ultrasonic enzymatic hydrolysis is carried out under ultrasound condition, then into
Row destroy the enzyme treatment；
(6) by after the Lycium chinense juice clarification after enzyme deactivation, obtained supernatant carries out film ultrafiltration；
(7) the Chinese wolfberry clear juice concentration after ultrafiltration, sterilization processing, obtain clarification wolfberry juice；
(8) Chinese wolfberry fruit powder is made through pulverizing after the pomace isolated is dry.
It is preferred according to the present invention, in step (1), selects without rotten, no disease and pests harm, free from admixture fructus lycii, cleaned with clear water
The dust on fructus lycii surface, scavenging period are 1~4 minute, and wash number is 2~4 times.
Currently preferred, in step (2), the swelling rehydration is by the mass ratio of fructus lycii and water: ratio 1:(2-5)
Example plus water, are then heated to 75-90 DEG C of holding 40-60min.Swelling rehydration softens fructus lycii sufficiently convenient for mashing, and in fructus lycii
The water-solubility functions ingredient such as polysaccharide sufficiently leach.
Currently preferred, in step (2), the flow velocity that is passed through of carbon dioxide is 200-240mL/min in pulping process.
Currently preferred, in step (3), the additive amount of pulp enzyme is the 0.001-0.005% of pulp weight, protease
Additive amount be pulp weight 0.001-0.002%.
Currently preferred, in step (4), to be centrifuged using centrifuge, centrifugation turns for the pulp centrifugation
Speed is 3000-5000rpm, centrifugation time 20-40min, and collection supernatant clear liquid is wolfberry juice, and lower layer pomace is spare.
Currently preferred, in step (5), the additive amount of pectase is the 0.20-0.40 ‰ of Lycium chinense juice, amylase
Additive amount is the 0.10-0.20 ‰ of Lycium chinense juice；The destroy the enzyme treatment is that the Lycium chinense juice after secondary enzymolysis is heated to 85-
95 DEG C, keep 30-120s.
Currently preferred, in step (5), ultrasonic power 400-1200w, temperature is 30-50 DEG C, time 20-
30min。
Currently preferred, in step (6), the membrane material that film ultrafiltration uses is sps Blend, molecular cut off
For 2000-3000, ultrafiltration removes remaining macromolecular substances.
It is currently preferred, in step (6), 35-45 DEG C of ultrafiltrate temperature, inlet pressure 2.0-2.5bar, outlet pressure
1.5-2.0bar。
Currently preferred, in step (8), the drying is heated-air drying, and drying temperature is 55-70 DEG C, when dry
Between be 4-6h, use ultra-fine grinding grinds after dry.
Currently preferred, the concentration is by pol (Brix) the inspissated juice 15-20% of Chinese wolfberry clear juice.
Currently preferred, the sterilization processing is carried out in pasteurization machine, and sterilization temperature is 92-98 DEG C, is killed
The bacterium time is 30-60s.
It is currently preferred, after enzyme deactivation wolfberry juice with iodine reagent do starch detection, acidification alcohol do pectin detection, be yin
It can be clarified after property.
Currently preferred, pulp enzyme is pulp enzyme Pectinex Yieldmash Extra, and pectase is pectase
PectinexXXL, amylase are amylase AG 300L, and endo protease is Alcalase Alcalase 2.4L,
For existing commercial products, Novi believes that (China) Bioisystech Co., Ltd is on sale.
It is currently preferred, wolfberry juice is filtered using film, the cleaning of film is carried out after the completion of filtering, it is logical to restore its filtering
Amount.
The present invention is passed through carbon dioxide in pulping process and avoids the nutriments such as protein in wolfberry fruit syrup, carbohydrate, pigment
Between chemically react, and improve the retention rate of polysaccharide in wolfberry fruit syrup, so that the retention rate of polysaccharide is reached 95% or more, keep away simultaneously
Exempt from natural pigment and carrotene destroys.
The present invention, which heats the pulp to 80-95 DEG C, can make enzymatic inactivation, avoid the clarity for influencing wolfberry juice.
Method of the invention, using ultrasonic treatment, improves enzymolysis efficiency, changes wolfberry juice while secondary enzymolysis
Component, improve the mouthfeel of wolfberry juice.
Advantages of the present invention is as follows:
1, the present invention is the processing in traditional mode of production wolfberry juice (cleaning-rehydration-is crushed-squeezing-enzymatic hydrolysis-ultrafiltration-sterilization)
It is optimized and improves in technique, broken wolfberry fruit syrup obtains wolfberry juice using centrifugation, avoids using squeezing mode
The macromolecular substances such as fiber, albumen in fructus lycii are dissolved out into fruit juice, causes subsequent filter difficult and stability difference etc. is asked
Topic；Meanwhile still retaining most nutritional ingredient in the pomace after centrifugation, by can be made into powder after drying, avoid resource
Waste, alleviates environmental pollution, realizes the maximization application of fructus lycii raw material,
2, present invention process is simple and convenient to operate, is easily controllable, is conducive to the popularization and utilization of technology.
Specific embodiment
It is described further below with reference to embodiment is bright to we, but not limited to this.
Raw material in embodiment and the device used are existing commercial products, can market buy.
Embodiment 1
A kind of method of partition method processing clearing wolfberry juice, comprises the following steps that
(1) it cleans: selecting without rotten, no disease and pests harm, free from admixture fructus lycii, the dust on fructus lycii surface is cleaned with clear water, clean
Time is 3 minutes, repeated washing 2 times；
(2) Chinese wolfberry fruit after cleaning up in fructus lycii and water mass ratio: the ratio of 1:3 adds water, is then heated to 90
DEG C keep 40min, so that fructus lycii is sufficiently swollen softening, be then ground into pulp through crusher, be passed through carbon dioxide in pulping process
It is protected, it is 200mL/min that carbon dioxide, which is passed through flow velocity,；
(3) obtained pulp is heated to 90 DEG C of holding 3min, is then cooled to 50 DEG C, pulp enzyme is added and digests 1 hour,
The additive amount of pulp enzyme is the 0.002% of pulp weight；Endo protease is added, enzymolysis time 0.5 hour, protease added
Amount is the 0.001% of pulp weight；
(4) pulp after step (3) enzymatic hydrolysis is squeezed into centrifuge, is centrifuged 20min under the centrifugal rotational speed of 4000rpm,
Supernatant clear liquid is Lycium chinense juice, and lower layer pomace is standby to carry out pulverizing to obtain Chinese wolfberry fruit powder after heated-air drying；
(5) pectase and amylase are added into Lycium chinense juice, twice ultrasonic enzymatic hydrolysis, ultrasonic function are carried out under ultrasound condition
Rate is 800W, and temperature is 40 DEG C, time 30min；The additive amount of pectase is the 0.30 ‰ of Lycium chinense juice, the addition of amylase
Amount is the 0.10 ‰ of Lycium chinense juice；Then the Lycium chinense juice after secondary enzymolysis is heated to 85 DEG C, keeps 30s, carried out at enzyme deactivation
Reason；
(6) Lycium chinense juice after enzyme deactivation is stood 10min to clarify, is divided after clarification by sps Blend
From, 45 DEG C of ultrafiltrate temperature, inlet pressure 2.5bar, outlet pressure 2.0bar；The molecular cut off of sps Blend is
2000-3000, ultrafiltration remove remaining macromolecular substances；
(7) it is 17.6% that the Chinese wolfberry clear juice obtained after ultrafiltration, which is concentrated into pol (Brix), then carries out sterilization processing, sterilizes
When temperature is 95 DEG C, sterilizing time 30s obtains product.
One, the Quality Detection of Chinese wolfberry clear juice
Using result such as the following table 1 institute of Chinese wolfberry clear juice soluble solid, light transmittance and turbidity made from embodiment 1
Show.
1 Chinese wolfberry clear juice physical and chemical index of table
| Project | Soluble solid (° Brix) | Light transmittance (670nm) | Color value | Turbidity (NTU) |
| Chinese wolfberry clear juice | 17.6 | 92.0% | 0.78 | 2.58 |
Reach 90% or more using Chinese wolfberry clear juice light transmittance made from the method, turbidity < 5NTU, product is stablized, normal
It the lower placement of temperature 3 months or more, is virtually free from precipitating and occurs.
Comparative example 1
A kind of method of processing clearing wolfberry juice, step (1), step (2) carry out as described in Example 1, and step (3) is only
Pulp enzyme is added to be digested, step (4) is that the pulp after enzymatic hydrolysis is carried out fruit juice to separate with pomace by way of squeezing, is walked
Suddenly (4) carry out as described in Example 1, and obtained Lycium chinense juice and the Lycium chinense juice of embodiment 1 compare, step (5),
(6), (7) are compared with embodiment 1, finally obtained clarification wolfberry juice and the clarification wolfberry juice of embodiment 1.
Experimental example 1
One, Lycium chinense juice compares
The fructus lycii obtained after being squeezed after Lycium chinense juice and 1 pulp of comparative example that embodiment 1 is obtained using partition method are digested
Normal juice is compared.
2 Lycium chinense juice index of table
Two, Chinese wolfberry clear juice compares
The Chinese wolfberry clear juice sample of embodiment 1 obtained and comparative example 1 is saved into 30,60 days observation products in Cool Room 4 DEG C
Turbidity variation, it is as a result as follows.
3 Chinese wolfberry clear juice physical and chemical index of table
After saving 30,60 days, the exterior quality discovery embodiment 1 for observing product handles Chinese wolfberry clear juice sense organ obtained
Quality is preferable.
Comparative example 2
A kind of method of processing clearing wolfberry juice, with embodiment 1, the difference is that, this method in pulping process not
Carbon dioxide, other conditions and step are passed through with embodiment 1.
Comparative example 3
A kind of method of processing clearing wolfberry juice, with embodiment 1, the difference is that,
This method directly digests during secondary enzymolysis, is digested under ultrasound condition.
Experimental example 2
The processing method of embodiment 1 is compared with the Chinese wolfberry clear juice that comparative example 2,3 processing method of comparative example obtain, is tied
Fruit see the table below 4:
4 Chinese wolfberry clear juice index of table
Embodiment 2
A kind of method of partition method processing clearing wolfberry juice, with embodiment 1, the difference is that:
It is passed through carbon dioxide in step (2) pulping process to be protected, it is 240mL/min that carbon dioxide, which is passed through flow velocity,；
Obtained pulp is heated to 95 DEG C of holding 2min by step (3), is then cooled to 45 DEG C, and pulp enzyme enzymatic hydrolysis 1 is added
Hour, the additive amount of pulp enzyme is the 0.004% of pulp weight；Add endo protease, enzymolysis time 0.5 hour, albumen
Enzyme additive amount is the 0.003% of pulp weight.
Pectase and amylase are added into Lycium chinense juice for step (5), and twice ultrasonic enzymatic hydrolysis is carried out under ultrasound condition, surpass
Acoustical power is 1000W, and temperature is 45 DEG C, time 25min；The additive amount of pectase is the 0.20 ‰ of Lycium chinense juice, amylase
Additive amount be Lycium chinense juice 0.20 ‰；Then the Lycium chinense juice after secondary enzymolysis is heated to 92 DEG C, keeps 30s, carried out
Destroy the enzyme treatment.
Claims (10)
1. a kind of method of partition method processing clearing wolfberry juice, comprises the following steps that
(1) it selects fructus lycii raw material and washes with water；
(2) Chinese wolfberry fruit after cleaning up adds water-swellable rehydration, and then pulp is made in mashing, is passed through titanium dioxide in pulping process
Carbon is protected；
(3) obtained pulp is heated to 80-95 DEG C of holding 1-3min, is then cooled to 40-50 DEG C, pulp enzyme enzymatic hydrolysis is added
0.5-2 hours, endo protease is added, by breaks down proteins at amino acid small molecule, enzymolysis time 0.5-2 hours, is improved
Crushing juice rate；
(4) the pulp centrifugation that step (3) obtains, fruit juice is separated with pomace, is collected fruit juice and is obtained Lycium chinense juice；
(5) pectase and amylase are added into Lycium chinense juice, twice ultrasonic enzymatic hydrolysis is carried out under ultrasound condition, is then gone out
Enzymatic treatment；
(6) by after the Lycium chinense juice clarification after enzyme deactivation, obtained supernatant carries out film ultrafiltration；
(7) the Chinese wolfberry clear juice concentration after ultrafiltration, sterilization processing, obtain clarification wolfberry juice；
(8) Chinese wolfberry fruit powder is made through pulverizing after the pomace isolated is dry.
2. the method for partition method processing clearing wolfberry juice according to claim 1, which is characterized in that in step (1), select
Without rotten, no disease and pests harm, free from admixture fructus lycii, the dust on fructus lycii surface is cleaned with clear water, scavenging period is 1~4 minute, cleaning time
Number is 2~4 times.
3. the method for partition method processing clearing wolfberry juice according to claim 1, which is characterized in that, in step (2), institute
The swelling rehydration stated is in the mass ratio of fructus lycii and water: ratio 1:(2-5) adds water, is then heated to 75-90 DEG C of holding 40-
60min.Swelling rehydration softens fructus lycii sufficiently convenient for mashing, and the water-solubility functions ingredient such as polysaccharide in fructus lycii sufficiently leaches.
4. the method for partition method processing clearing wolfberry juice according to claim 1, which is characterized in that in step (2), mashing
The flow velocity that is passed through of carbon dioxide in process is 200-240mL/min.
5. the method for partition method processing clearing wolfberry juice according to claim 1, which is characterized in that in step (3), pulp
The additive amount of enzyme is the 0.001-0.005% of pulp weight, and the additive amount of protease is the 0.001-0.002% of pulp weight.
6. the method for partition method processing clearing wolfberry juice according to claim 1, which is characterized in that described in step (4)
Pulp centrifugation to be centrifuged using centrifuge, centrifugal rotational speed 3000-5000rpm, centrifugation time 20-40min,
Collection supernatant clear liquid is wolfberry juice, and lower layer pomace is spare.
7. the method for partition method processing clearing wolfberry juice according to claim 1, which is characterized in that in step (5), pectin
The additive amount of enzyme is the 0.20-0.40 ‰ of Lycium chinense juice, and the additive amount of amylase is the 0.10-0.20 ‰ of Lycium chinense juice；It is described
Destroy the enzyme treatment be that the Lycium chinense juice after secondary enzymolysis is heated to 85-95 DEG C, keep 30-120s.
8. the method for partition method processing clearing wolfberry juice according to claim 1, which is characterized in that in step (5), ultrasound
Power is 400-1200w, and temperature is 30-50 DEG C, time 20-30min.
9. the method for partition method processing clearing wolfberry juice according to claim 1, which is characterized in that in step (6), film is super
Filtering the membrane material used is sps Blend, molecular cut off 2000-3000, the remaining macromolecular complex of ultrafiltration removal
Matter, 35-45 DEG C of ultrafiltrate temperature, inlet pressure 2.0-2.5bar, outlet pressure 1.5-2.0bar.
10. the method for partition method processing clearing wolfberry juice according to claim 1, which is characterized in that in step (8), institute
The drying stated is heated-air drying, and drying temperature is 55-70 DEG C, drying time 4-6h, uses ultra-fine grinding grinds after dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811083001.1A CN108991333A (en) | 2018-09-17 | 2018-09-17 | A kind of method of partition method processing clearing wolfberry juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811083001.1A CN108991333A (en) | 2018-09-17 | 2018-09-17 | A kind of method of partition method processing clearing wolfberry juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108991333A true CN108991333A (en) | 2018-12-14 |
Family
ID=64591888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811083001.1A Pending CN108991333A (en) | 2018-09-17 | 2018-09-17 | A kind of method of partition method processing clearing wolfberry juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108991333A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403110A (en) * | 2019-07-17 | 2019-11-05 | 宁夏圣源春食品有限公司 | A kind of preparation method of bubble wolfberry juice |
| CN110951570A (en) * | 2019-12-10 | 2020-04-03 | 宁夏红枸杞产业有限公司 | Production method of powder type medlar product |
| CN111869802A (en) * | 2020-06-29 | 2020-11-03 | 浙江佰恩氏食品股份有限公司 | Enzymatic extraction method of high-color-luster apple juice |
| CN112544929A (en) * | 2020-12-09 | 2021-03-26 | 中华全国供销合作总社济南果品研究院 | Method for producing clarified ginger juice by combination of step-by-step enzymolysis and high temperature |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889706A (en) * | 2010-07-15 | 2010-11-24 | 天人果汁集团股份有限公司 | Process for producing concentrated Chinese wolfberry clear juice |
| WO2012078798A1 (en) * | 2010-12-07 | 2012-06-14 | Bananalogix, Inc. | Methods of processing organic matter and compositions thereof |
| CN103519296A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Processing method of clear cucumber juice with good taste |
| CN103750449A (en) * | 2013-12-26 | 2014-04-30 | 江苏伊云贝尔饮料股份有限公司 | Processing method for preventing secondary muddying of wild blueberry clear juice |
| CN105167064A (en) * | 2015-08-14 | 2015-12-23 | 中华全国供销合作总社济南果品研究院 | Method of processing clear wolfberry juice by comprehensive utilization of wolfberry residues |
| CN106490411A (en) * | 2016-09-30 | 2017-03-15 | 中华全国供销合作总社济南果品研究院 | A kind of method that pomace comprehensive utilization prepares clarification NFC humilis juices in fruit juice preparation process |
-
2018
- 2018-09-17 CN CN201811083001.1A patent/CN108991333A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101889706A (en) * | 2010-07-15 | 2010-11-24 | 天人果汁集团股份有限公司 | Process for producing concentrated Chinese wolfberry clear juice |
| WO2012078798A1 (en) * | 2010-12-07 | 2012-06-14 | Bananalogix, Inc. | Methods of processing organic matter and compositions thereof |
| CN103519296A (en) * | 2013-10-08 | 2014-01-22 | 国投中鲁果汁股份有限公司 | Processing method of clear cucumber juice with good taste |
| CN103750449A (en) * | 2013-12-26 | 2014-04-30 | 江苏伊云贝尔饮料股份有限公司 | Processing method for preventing secondary muddying of wild blueberry clear juice |
| CN105167064A (en) * | 2015-08-14 | 2015-12-23 | 中华全国供销合作总社济南果品研究院 | Method of processing clear wolfberry juice by comprehensive utilization of wolfberry residues |
| CN106490411A (en) * | 2016-09-30 | 2017-03-15 | 中华全国供销合作总社济南果品研究院 | A kind of method that pomace comprehensive utilization prepares clarification NFC humilis juices in fruit juice preparation process |
Non-Patent Citations (2)
| Title |
|---|
| 广西壮族自治区农业学校: "《果蔬加工学》", 31 May 1991, 农业出版社 * |
| 滕超等: ""超声波在酶解制备技术中的应用进展"", 《江苏农业科学》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403110A (en) * | 2019-07-17 | 2019-11-05 | 宁夏圣源春食品有限公司 | A kind of preparation method of bubble wolfberry juice |
| CN110951570A (en) * | 2019-12-10 | 2020-04-03 | 宁夏红枸杞产业有限公司 | Production method of powder type medlar product |
| CN111869802A (en) * | 2020-06-29 | 2020-11-03 | 浙江佰恩氏食品股份有限公司 | Enzymatic extraction method of high-color-luster apple juice |
| CN112544929A (en) * | 2020-12-09 | 2021-03-26 | 中华全国供销合作总社济南果品研究院 | Method for producing clarified ginger juice by combination of step-by-step enzymolysis and high temperature |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108991333A (en) | A kind of method of partition method processing clearing wolfberry juice | |
| CN105167064B (en) | A kind of method that matrimony vine slag for comprehensive utilizes processing clearing wolfberry juice | |
| CN102551137B (en) | Method of preparing concentrated clear red jujube juice with high cAMP content | |
| CN101892141B (en) | Method for preparing sweet red jujube wine | |
| CN102488267B (en) | Asparagus-pawpaw functional drink and its production method | |
| CN104342337B (en) | A kind of production technique of Sunset Abelmoschus Root functional health wine | |
| CN101921686B (en) | Method for producing dry date wine | |
| CN106071496A (en) | A kind of Radix et Caulis Opuntiae Dillenii pears Semen Cassiae beverage and preparation method thereof | |
| CN106035892A (en) | Wolfberry fruit healthcare tea | |
| CN100493375C (en) | Comprehensive processing method for burdock root | |
| CN112626150A (en) | Extraction method and application of laminarin | |
| CN102499405B (en) | Preparation method for asparagus compound cereal fermentation type functional beverage | |
| CN102524863B (en) | Asparagus corn fermented beverage and preparation method thereof | |
| CN103892286B (en) | A kind of apricot fruit fiber and preparation method thereof | |
| CN110551232A (en) | Extraction method of medicinal and edible dual-purpose lily polysaccharide and application of medicinal and edible dual-purpose lily polysaccharide in health care products | |
| CN103948038A (en) | Preparation method of medlar nourishing liquid | |
| CN108157934A (en) | A kind of Dietary Fiber from Pueraria product and preparation method | |
| CN106317254A (en) | Method for extracting pumpkin pectin with ethanol | |
| CN107602653B (en) | Method for extracting mogroside from fresh momordica grosvenori | |
| CN111171112A (en) | Enzymatic extraction method of bitter melon seed protein | |
| CN108715619A (en) | A method of for extracting naringin and pectin | |
| CN109331055A (en) | A kind of production method of fenugreek tincture | |
| CN104013056B (en) | A kind of preparation method of asparagus pachyrhizus fermented beverage | |
| CN113455550B (en) | Momordica grosvenori bean curd and preparation method thereof | |
| CN108084139A (en) | A kind of onion anthocyanidin preparation method |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181214 |
|
| RJ01 | Rejection of invention patent application after publication |