CN110506882A - A kind of method of raspberry juice deacidification - Google Patents
A kind of method of raspberry juice deacidification Download PDFInfo
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- CN110506882A CN110506882A CN201910923314.1A CN201910923314A CN110506882A CN 110506882 A CN110506882 A CN 110506882A CN 201910923314 A CN201910923314 A CN 201910923314A CN 110506882 A CN110506882 A CN 110506882A
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- resin
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- 235000013995 raspberry juice Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 29
- 229920005989 resin Polymers 0.000 claims abstract description 48
- 239000011347 resin Substances 0.000 claims abstract description 48
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 10
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 9
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 9
- 239000004410 anthocyanin Substances 0.000 claims abstract description 9
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 9
- 230000014759 maintenance of location Effects 0.000 claims abstract description 8
- 230000008569 process Effects 0.000 claims abstract description 7
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000003456 ion exchange resin Substances 0.000 claims abstract description 6
- 229920003303 ion-exchange polymer Polymers 0.000 claims abstract description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 239000012153 distilled water Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 238000011010 flushing procedure Methods 0.000 claims description 12
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 10
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 10
- 235000021014 blueberries Nutrition 0.000 claims description 10
- 229920001429 chelating resin Polymers 0.000 claims description 9
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 8
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 8
- 238000004821 distillation Methods 0.000 claims description 8
- 238000000108 ultra-filtration Methods 0.000 claims description 8
- 235000021028 berry Nutrition 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 230000007935 neutral effect Effects 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 230000008929 regeneration Effects 0.000 claims description 4
- 238000011069 regeneration method Methods 0.000 claims description 4
- 229930182470 glycoside Natural products 0.000 claims description 3
- 150000002338 glycosides Chemical class 0.000 claims description 3
- 229920002492 poly(sulfone) Polymers 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 2
- 240000007651 Rubus glaucus Species 0.000 claims 1
- 240000000851 Vaccinium corymbosum Species 0.000 claims 1
- 238000006243 chemical reaction Methods 0.000 claims 1
- 238000005342 ion exchange Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 244000078534 Vaccinium myrtillus Species 0.000 description 9
- 239000002253 acid Substances 0.000 description 9
- 244000235659 Rubus idaeus Species 0.000 description 8
- 239000000126 substance Substances 0.000 description 6
- 150000007524 organic acids Chemical class 0.000 description 5
- 241001092459 Rubus Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000001179 sorption measurement Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019990 fruit wine Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 230000003068 static effect Effects 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 240000005295 Nyssa aquatica Species 0.000 description 1
- 235000000380 Nyssa aquatica Nutrition 0.000 description 1
- 244000157431 Rubus ellipticus Species 0.000 description 1
- 235000010814 Rubus ellipticus Nutrition 0.000 description 1
- 244000111388 Rubus occidentalis Species 0.000 description 1
- 235000003942 Rubus occidentalis Nutrition 0.000 description 1
- 102000019197 Superoxide Dismutase Human genes 0.000 description 1
- 108010012715 Superoxide dismutase Proteins 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000010170 biological method Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 238000011067 equilibration Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 231100000753 hepatic injury Toxicity 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/78—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by ion-exchange
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of method of raspberry juice deacidification, belongs to fruit juice quality improving field.The present invention reduces raspberry juice acidity using ion-exchange-resin process, pre-processes first to resin, active group on resin is exposed；Secondly using acidity, anthocyanin retention rate as index, raspberry juice is passed through into resin column dynamic deacidification with certain flow rate；Finally resin is regenerated.The final deacidification degree of the present invention can achieve 56%, and anthocyanin retention rate is 90% or more, realize good deacidification effect, while retain the original nutrition of raspberry juice and functional component to the maximum extent.
Description
Technical field
The present invention relates to food and drink processing technique fields, and in particular to a kind of side that can be effectively reduced raspberry juice acidity
Method.
Background technique
Raspberry belongs to rose family rubus, is perennial deciduous shrub.It can according to fruit color and growth characteristics
It is classified as 4 seed types, i.e. raspberry, black raspberry, yellow raspberry and the tupelo gum certain kind of berries.Raspberry is with rich flavor, is emerging in recent years both at home and abroad
The third generation fruit risen, great exploitation potential.Raspberry originates in the U.S., has one-hundred-year history as cultivation of fruit tree, main to be distributed
In north temperate zone.Because of its very high nutritive value and economic value, some areas such as domestic Henan, Liaoning, Gansu have started big face
Product plantation.The nutriments such as raspberry organic acid rich in, vitamin, minerals and functional components abundant such as flower
Color glycosides, flavones, ellagic acid, superoxide dismutase, salicylic acid etc. have many health efficacies to human body, as eyes light injury is protected
Shield, protecting alcoholic hepatic injury, delaying cell aging, reducing blood lipid, antitumor, anti-inflammatory, anti-oxidant etc..Raspberry removes and can directly eat raw
Outside, also processable that various food, such as fruit wine, fruit juice, dried fruit, jam is made.
Raspberry acidity is higher, and for fresh fruit total acid content up to 2%, main organic acid is citric acid, malic acid, and pol compared with
Low, total sugar content is less than 9%.Since raspberry sugar-acid ratio is too low, mouthfeel peracid is not easy to be esthetically acceptable to the consumers, constrains product
Exploitation.Currently, the fruit juice excessively high to acidity such as white granulated sugar, fructose syrup, which can be often added, in most of research carries out sugar-acid ratio adjustment,
But this does not meet the demand of current consumer's low suger diet.Therefore, it is necessary to take certain method to reduce organic acid in raspberry juice
Content, while keeping original nutrition and functional component.
There are mainly three types of the acid reduction methods for being used for fruit wine and fruit juice both at home and abroad at present: chemical method, biological method and physics
Method.Chemical acid lowering method is simple to operation, deacidification significant effect, but chemically react to a certain extent can mouthfeel to fruit juice and
Color has adverse effect on, while the addition of chemical acid lowering agent is not allowed in some countries, and consumer more likes
Joyous product natural, without chemical addition agent, so chemical deacidification has been rarely employed in actual production.Bio-deacidification method is benefit
Organic acid is decomposed with the physiological activity of microorganism, operating process is not easy to control, and deacidification effect is not significant.Physical method is main
It is to remove part organic acid by means such as ion-exchange-resin process, electroosmose process.Electroosmose process depickling is to fruit juice qualitative effects
The problems such as smaller, deacidification effect is good, but cost of equipment is expensive and there are fouling membranes.Therefore, the present invention selects amberlite
Rouge LXZ 67 or Amberlite IRA67 handle raspberry juice, utilize the OH on resin-With the acid ion in raspberry juice
It swaps and realizes deacidification, this method deacidification significant effect can retain raspberry juice anthocyanin to greatest extent, and not influence raspberry
Juice flavor.
Summary of the invention
It is an object of the present invention to provide a kind of methods of raspberry juice deacidification, using raspberry juice as research object, in conjunction with acidity, pattern
The indexs such as glycosides retention rate carry out deacidification using ion exchange resin LXZ 67 or Amberlite IRA67, to obtain good
Deacidification effect, to promote the quality of raspberry juice.
A kind of method of raspberry juice deacidification, comprising the following steps:
Raspberry juice pre-treatment: pure water is added by raspberry juice concentrate and is restored to 100% fruit juice (10 ° of left sides Brix of Brix degree
It is right), ultrafiltration is carried out after centrifugation.
Resin pretreatment: resin fills column using distilled water immersion afterwards for 24 hours, with the 4%NaOH solution of about 2~4BV in resin
It is washed in column, then uses distilled water flushing, until water outlet pH is until neutral.Then the 4%HCl solution of about 2~4BV is used,
It is washed in resin column, distilled water flushing is then used, until being washed till neutrality.4%NaOH solution is finally reused by resin
Transition, is washed to neutrality with distillation.
Resin dynamic deacidification: raspberry juice with 5~35BV/h flow velocity by be equipped with resin exchange column, until flow out resin column
Raspberry juice acidity stop charging when no longer changing.
Resin regeneration: with distilled water flushing to efflux being clear state by the resin after using, then logical with 2BV/h flow velocity
The 4%NaOH solution for entering 2~4BV washes about 2~6h, then passes to 2BV distillation and is washed to pH as neutrality.
Compared with prior art, the invention has the beneficial effects that:
The present invention carries out deacidification to raspberry juice using ion exchange resin LXZ 67 or Amberlite IRA67, can will set
55% or more the acidity reduction of certain kind of berries juice, deacidification significant effect, while anthocyanin retention rate is 90% or more, is left tree to greatest extent
The original nutrition of certain kind of berries juice and functional component.
Specific embodiment
Embodiment 1: deacidification is carried out to blueberry juice using ion exchange resin LXZ 67
Blueberry juice pre-treatment: pure water is added by concentrated blackberry juice and is restored to 100% fruit juice (10 ° of left sides Brix of Brix degree
It is right), first 4500 × g is centrifuged 10min, then with molecular weight is that ten thousand kD polysulfone ultrafiltration membrane of 3-5 carries out ultrafiltration.
The pretreatment of 67 resin of LXZ: resin fills column using distilled water immersion afterwards for 24 hours, with the 4%NaOH solution of about 2~4BV
It is washed in resin column, then uses distilled water flushing, until water outlet pH is until neutral.Then the 4%HCl of about 2~4BV is used
Solution washs in resin column, distilled water flushing is then used, until being washed till neutrality.It will finally be set using 4%NaOH solution
Rouge transition, then neutrality is washed to distillation.
Resin dynamic deacidification: raspberry juice, by the exchange column equipped with 67 resin of LXZ, will flow out resin with 20BV/h flow velocity
The blueberry juice of column mixes, the raspberry juice after obtaining deacidification, and deacidification amplitude is up to 56%, and anthocyanin retention rate is 90% or more.
Resin regeneration: with distilled water flushing to efflux being clear state by the resin after using, then logical with 2BV/h flow velocity
The 4%NaOH solution for entering 2~4BV washes about 2~6h, then passes to 2BV distillation and is washed to pH as neutrality.
Embodiment 2: the selection of resin
Blueberry juice pre-treatment: pure water is added by concentrated blackberry juice and is restored to 100% fruit juice (10 ° of left sides Brix of Brix degree
It is right), first 4500 × g is centrifuged 10min, then with molecular weight is that ten thousand kD polysulfone ultrafiltration membrane of 3-5 carries out ultrafiltration.
Resin pretreatment: LXZ 67, Amberlite IRA67, D314, D311, Lewait MP 62-ENG, FPA51,
Eight kinds of resins of LX-300,201*7 use distilled water immersion to fill column afterwards for 24 hours respectively, with the 4%NaOH solution of about 2~4BV in resin
It is washed in column, then uses distilled water flushing, until water outlet pH is until neutral.Then the 4%HCl solution of about 2~4BV is used,
It is washed in resin column, distilled water flushing is then used, until being washed till neutrality.Finally resin is turned using 4%NaOH solution
Type, then neutrality is washed to distillation.
Resin static state deacidification: treated, and eight kinds of resins are added to the container respectively with blueberry juice with the ratio of 1:20, are placed in
6h is adsorbed on shaking table.Filtering measures blueberry juice pH after deacidification, titratable acid, apparent adsorption quantity, anthocyanin content, solvable respectively
Property solid content, equilibration time.
Experimental result:
Blueberry juice physical and chemical index measures after 1 resin static state deacidification of table
As shown in Table 1, the size order of the apparent adsorption quantity of eight kinds of resins are as follows: LX-300 > FPA51 > Amberlite
IRA67>LXZ 67>D311>D314>Lewait MP 62-ENG>201*7.Wherein, LX-300, FPA51, Lewait MP 62-
Tri- kinds of resins of ENG are more serious to the absorption of anthocyanin in blueberry juice, and adsorption rate 55% or so, has seriously affected blueberry juice
Colour stability and functional component reservation.67 resin anthocyanin retention rate of Amberlite IRA67 and LXZ 79% with
On, while acid removal rate is respectively 57.0%, 55.6%, and deacidification works well, therefore the present invention select Amberlite IRA67 and
67 resin of LXZ carries out deacidification.
Resin regeneration: with distilled water flushing to efflux being clear state by the resin after using, then logical with 2BV/h flow velocity
The 4%NaOH solution for entering 2~4BV washes about 2~6h, then passes to 2BV distillation and is washed to pH as neutrality.
The above is only the preferred embodiment of the present invention, it is noted that those skilled in the art are come
It says, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications also should be regarded as
Protection scope of the present invention.
Claims (6)
1. a kind of method of raspberry juice deacidification, it is characterised in that using anthocyanin retention rate, acidity as index, using amberlite
Rouge method reduces raspberry juice acidity, comprising the following steps:
(1) raspberry juice pre-treatment: being added 100% fruit juice that raspberry juice concentrate is restored to 10 ° of Brix of Brix degree or so by pure water,
Ultrafiltration is carried out after centrifugation；
(2) resin pre-processes: resin fills column using distilled water immersion afterwards for 24 hours, with the 4%NaOH solution of about 2~4BV in resin column
Then distilled water flushing is used in middle washing, until water outlet pH is until neutral；Then the 4%HCl solution of about 2~4BV, In are used
It is washed in resin column, distilled water flushing is then used, until being washed till neutrality；Finally use 4%NaOH solution by ion exchange
Ion exchange resin conversion, then neutrality is washed to distillation；
(3) resin dynamic deacidification: raspberry of the raspberry juice with certain flow rate by the exchange column equipped with resin, until flowing out resin column
Stop charging when juice acidity no longer changes；
(4) resin regeneration: with distilled water flushing to efflux being clear state by the resin after using, then logical with 2BV/h flow velocity
The 4%NaOH solution for entering 2~4BV washes about 2~6h, then passes to 2BV distillation and is washed to pH as neutrality.
2. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: the raspberry juice is blueberry juice or the red certain kind of berries
Juice.
3. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: the resin be LXZ67 or
AmberliteIRA67。
4. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: first 4500 × g is centrifuged 10min to raspberry juice,
It is again that ten thousand kD polysulfone ultrafiltration membrane of 3-5 carries out ultrafiltration with molecular weight.
5. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: the deacidification flow velocity is 5~35BV/h.
6. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: final deacidification degree is spent 56% or more
Color glycosides retention rate is 90% or more.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910923314.1A CN110506882A (en) | 2019-09-27 | 2019-09-27 | A kind of method of raspberry juice deacidification |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910923314.1A CN110506882A (en) | 2019-09-27 | 2019-09-27 | A kind of method of raspberry juice deacidification |
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| CN110506882A true CN110506882A (en) | 2019-11-29 |
Family
ID=68632515
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| CN201910923314.1A Pending CN110506882A (en) | 2019-09-27 | 2019-09-27 | A kind of method of raspberry juice deacidification |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854445A (en) * | 2021-10-12 | 2021-12-31 | 浙江量品生物科技有限公司 | Low-temperature cold filling method for producing blackberry stock solution |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101862011A (en) * | 2009-04-20 | 2010-10-20 | 赵玉平 | Process for reducing organic acid content in fruit juice |
| CN101862010A (en) * | 2009-04-20 | 2010-10-20 | 赵玉平 | Preparation method of fruit juice for reducing organic acid content |
| US20130266706A1 (en) * | 2010-07-13 | 2013-10-10 | Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno | Methods and compositions for deacidifying fruit juice |
| CN105685761A (en) * | 2016-01-30 | 2016-06-22 | 烟台大学 | Method for lowering content of organic acid in juice/fruit wine beverage |
| CN108713663A (en) * | 2018-05-04 | 2018-10-30 | 河南省农业科学院 | A method of reducing organic acid in raspberry juice |
-
2019
- 2019-09-27 CN CN201910923314.1A patent/CN110506882A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101862011A (en) * | 2009-04-20 | 2010-10-20 | 赵玉平 | Process for reducing organic acid content in fruit juice |
| CN101862010A (en) * | 2009-04-20 | 2010-10-20 | 赵玉平 | Preparation method of fruit juice for reducing organic acid content |
| US20130266706A1 (en) * | 2010-07-13 | 2013-10-10 | Nederlandse Organisatie Voor Toegepast- Natuurwetenschappelijk Onderzoek Tno | Methods and compositions for deacidifying fruit juice |
| CN105685761A (en) * | 2016-01-30 | 2016-06-22 | 烟台大学 | Method for lowering content of organic acid in juice/fruit wine beverage |
| CN108713663A (en) * | 2018-05-04 | 2018-10-30 | 河南省农业科学院 | A method of reducing organic acid in raspberry juice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113854445A (en) * | 2021-10-12 | 2021-12-31 | 浙江量品生物科技有限公司 | Low-temperature cold filling method for producing blackberry stock solution |
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