CN109123266A - A kind of strawberry fruit juice and preparation method thereof - Google Patents
A kind of strawberry fruit juice and preparation method thereof Download PDFInfo
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- CN109123266A CN109123266A CN201811041324.4A CN201811041324A CN109123266A CN 109123266 A CN109123266 A CN 109123266A CN 201811041324 A CN201811041324 A CN 201811041324A CN 109123266 A CN109123266 A CN 109123266A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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
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Abstract
The present invention provides a kind of strawberry fruit juice, the preparation method of the strawberry fruit juice is the following steps are included: strawberry is beaten to obtain strawberry magma, it is then centrifuged for filtering, obtain strawberry clear juice and strawberry pulp, strawberry pulp is subjected to the comprehensive enzymatic hydrolysis flavouring of three enzymes, auxiliary ultrasonic processing extraction, then strawberry extract liquor and strawberry clear juice are mixed to get strawberry fruit juice.Strawberry fruit juice of the present invention can retain strawberry juice fragrance, and preparation method step is simple, and the additive amount of enzyme is small, and production cost is low.
Description
Technical field
The present invention relates to a kind of strawberry fruit juices and preparation method thereof.
Background technique
There is more than 360 kinds of volatile materials are identified to come out in strawberry, be mainly esters, alcohols, aldehydes, ketone and
Sulfur-containing compound etc..Wherein, the specific gravity that esters account for is maximum, and terpene and sulfide are less, but has weight to the characteristic perfume of strawberry
It acts on.Distinct fragrance ingredient interacts in strawberry, and is combined with different proportions, forms the different wind of strawberry fruit
Taste.
The study found that ultra high pressure treatment can effectively enhance the characteristic perfume of strawberry slurry, 300MPa ultra high pressure treatment can be effective
Retain and enhancing strawberry starches main aromatic components content and type.Dimethylsulphide and dimethyl trisulfide are used as fumigant
When fresh strawberry can be stimulated to generate aliphatic ethyl acetate, esters content related with fragrance quality increases 5-90 times.
Recent researches discovery, cell wall degradation enzyme (pectase, cellulase, zytase) treated product with
It does not digest and compares, fragrance is fuller, strong.Beta-glucosidase can will be incorporated in one with glycosidic bond in plant especially fruits and vegetables
The fragrance monomer risen releases, and dramatically increases fragrance content, can add these enzyme preparations and achieve the purpose that flavouring.
The price and operating cost of the high equipment of ultra high pressure treatment above-mentioned at present limit it in strawberry fruit juice
Production；Dimethylsulphide and dimethyl trisulfide belong to volatile liquid, there is niff, meet open fire, high temperature, oxidation
Agent is inflammable, at present still without carrying out using in actual production.It is currently used directly to strawberry pulp progress enzyme to digest flavouring
Solution processing digests aromatizing process using single, and the carbohydrate of strawberry and a large amount of juice content are caused larger to the dosage of enzyme and digested
Efficiency is very low.
Summary of the invention
Technical problem to be solved by the invention is to provide the strawberry fruit juices that one kind can retain strawberry aroma.
Another technical problem to be solved by this invention is to provide the preparation method of above-mentioned strawberry fruit juice, it is desirable that the preparation
Method and step is simple, the additive amount of enzyme is small, production cost is low.
In order to solve the above technical problems, the present invention provides a kind of strawberry fruit juice, which is made by following steps:
(1) strawberry after cleaning up is beaten at 20-35 DEG C with beater and obtains strawberry magma, then by Original Strawberry
Slurry obtains strawberry clear juice and strawberry pulp by centrifugal filtration；
(2) the strawberry pulp for taking step (1) to obtain is that 1:1-2 is mixed with water by volume, is then stirred and is starched
Shape object；
(3) slurry obtained to step (2) digests, and obtains enzymolysis liquid；
(4) the enzymolysis liquid centrifugal filtration for obtaining step (3), obtains strawberry extract liquor and residue；
(5) strawberry extract liquor and strawberry clear juice are mixed to get strawberry fruit juice.
Bound form aroma is the pith of its fragrance in fruit, they and other groups combine, and referred to as bonding state is fragrant
Gas ingredient, smell is not presented in itself, needs to break bonded portion by the power of acidolysis, enzymatic hydrolysis or other external worlds, becomes free state
Shi Caicheng is fragrant.The preparation method of strawberry fruit juice of the present invention, using being digested to strawberry pulp merely, by fiber in pulp
It is digested to discharge the fruit juice of constraint and be digested flavouring.Since carbohydrate and a large amount of fruit juice are retained in strawberry clear juice,
Relatively routine, which digest to entire strawberry, to be greatly reduced the dosage of enzyme, reduces enzymolysis time.
As the optimization of preparation method of the present invention, the centrifugal filtration of step (1) the strawberry magma uses continous way
Disk plate centrifuge carries out, centrifugal rotational speed 6000-7000r/min.
Step (2) stirring is carried out using paddle mixer, stirs 2-5min with the revolving speed of 600-800r/min.
Step (3) described enzymolysis step are as follows: pectase, cellulase and β-are added in the slurry obtained to step (2)
Then glucuroide is handled to obtain enzymolysis liquid by ultrasonic synergistic enzymatic hydrolysis and fermentation device, wherein pectase additive amount is
The 0.15-0.4% of strawberry pulp weight, hemicellulase additive amount are the 0.16-0.24%, β-glucose of strawberry pulp weight
Glycosides enzyme hemicellulase additive amount is the 0.2-0.3% of strawberry pulp weight；The temperature of ultrasonic synergistic enzymatic hydrolysis and fermentation device processing
It is 20-35 DEG C, time 10-20min, ultrasonic power 60-100W, 40-50Hz, ultrasound intensity 0.2-0.3W/cm2。
Step (4) centrifugal filtration is carried out using continous way disk plate centrifuge, revolving speed 7000-8000r/min.
The centrifuge can also use other centrifuges, such as: sleeping spiral shell fruit juice centrifuge, interval slagging-off clarifying centrifuge
Deng the preferred continous way disk plate centrifuge of the present invention.
The blender can also use other blenders, such as: turbine agitator, propeller agitator, the present invention
It is preferred that paddle mixer.
Containing the substances such as pectin and cellulose in strawberry pulp, cellulase being capable of company between catalytic cleavage cellulosic molecule
Key is connect, thus the cell wall structure of degrading plant cell；Pectinase treatment can make intercellular pectic substance degrade, cell from group
It is separated in knitting, pectinase enzymatic hydrolysis declines the viscosity of pectin, so that the fruit juice fettered by pectin and cellulose be released
Come, comprehensive use of two enzymes also discharges the fruit juice aromas wherein fettered in fruit juice.In strawberry flavor substance, some be with
Existing for free state, glucosides (i.e. Flavor Prccursors) in the form of bonding state separately are formed with glucide with the presence of some, β-Portugal
Polyglycoside enzyme enzymatic hydrolysis cutting glycosidic bond, releases the flavor substance of bonding state from precursor, contains to improve fragrance matter
Amount.
The comprehensive enzymatic hydrolysis flavouring auxiliary ultrasonic processing extraction of three enzymes is carried out to strawberry pulp, the comprehensive enzymatic hydrolysis of three enzymes can be more
Perfection release strawberry aroma, greatly improves the reservation of strawberry aroma；The temperature of enzymolysis process is controlled at 20-35 DEG C, more routinely
15-20 DEG C is reduced to be digested, it is very big for the reservation meaning of fragrance although slightly lowering the vigor of enzyme, greatly subtract
The influence that temperature height scatters and disappears to fragrance is lacked.
Therefore, strawberry fruit juice made from the preparation method remains the fragrance of strawberry to the maximum extent according to the present invention,
The fragrance of strawberry fruit juice obtained is more strong and has the distinctive fragrance of fresh strawberry, reaches the mesh of production flavouring strawberry fruit juice
's.
Enzymatic hydrolysis raw material in the preparation method of strawberry fruit juice of the present invention is the strawberry pulp that centrifugation obtains, so that enzymatic hydrolysis
Raw material is only 2.5% of the prior art or so, and enzyme dosage is reduced to 3% of the prior art or so, and enzymolysis time is the prior art
0.16%-0.33%.
In conclusion a kind of preparation method of strawberry fruit juice of the present invention greatly reduces the enzyme digestion reaction kettle in enzymatic hydrolysis
Capacity, enzyme dosage improve enzymolysis efficiency, and production cost is remarkably decreased, product quality is greatly improved.It is mentioned according to the present invention
Strawberry fruit juice made from the preparation method of confession remains the fragrance of strawberry, increases the sensory experience of strawberry fruit juice.
The preparation method of strawberry fruit juice provided by the present invention is not necessarily to pressurized treatments, and step is simple, and preparation cost is low.
Specific embodiment
Embodiment one:
The present invention also provides a kind of preparation methods of strawberry fruit juice, method includes the following steps:
(1) strawberry after cleaning up is beaten at 20 DEG C with beater and obtains strawberry magma, then by strawberry magma
By continous way disk plate centrifuge centrifugal filtration, strawberry clear juice and strawberry pulp, centrifugal rotational speed 6000r/min are obtained；
(2) the strawberry pulp for taking step (1) to obtain is that 1:1 is mixed with water by volume, then with paddle mixer with
The revolving speed stirring 5min of 600r/min obtains slurry；
(3) pectase, cellulase and beta-glucosidase are added in the slurry obtained to step (2), are then passed through
Ultrasonic synergistic enzymatic hydrolysis and fermentation device is handled to obtain enzymolysis liquid, and wherein pectase additive amount is strawberry pulp weight
0.15%, hemicellulase additive amount is the 0.16% of strawberry pulp weight, and beta-glucosidase hemicellulase additive amount is
The 0.2% of strawberry pulp weight；The temperature of ultrasonic synergistic enzymatic hydrolysis and fermentation device processing is 20 DEG C, time 20min, ultrasonic wave function
Rate 60W, 40Hz, ultrasound intensity 0.2W/cm2；
(4) enzymolysis liquid for obtaining step (3) is by the centrifugal filtration of continous way disk plate centrifuge, revolving speed 7000r/min,
Obtain strawberry extract liquor and residue；
(5) strawberry clear juice that strawberry extract liquor and step (1) obtain is mixed to get strawberry fruit juice.
Embodiment two:
The present invention also provides a kind of preparation methods of strawberry fruit juice, method includes the following steps:
(1) strawberry after cleaning up is beaten at 27 DEG C with beater and obtains strawberry magma, then by strawberry magma
By continous way disk plate centrifuge centrifugal filtration, strawberry clear juice and strawberry pulp, centrifugal rotational speed 6500r/min are obtained；
(2) the strawberry pulp for taking step (1) to obtain is that 1:1.5 is mixed with water by volume, then uses paddle mixer
Slurry is obtained with the revolving speed stirring 3.5min of 700r/min；
(3) pectase, cellulase and beta-glucosidase are added in the slurry obtained to step (2), are then passed through
Ultrasonic synergistic enzymatic hydrolysis and fermentation device is handled to obtain enzymolysis liquid, and wherein pectase additive amount is strawberry pulp weight
0.275%, hemicellulase additive amount is the 0.2% of strawberry pulp weight, and beta-glucosidase hemicellulase additive amount is
The 0.25% of strawberry pulp weight；The temperature of ultrasonic synergistic enzymatic hydrolysis and fermentation device processing is 27 DEG C, time 15min, ultrasonic wave
Power 80W, 45Hz, ultrasound intensity 0.25W/cm2；
(4) enzymolysis liquid for obtaining step (3) is by the centrifugal filtration of continous way disk plate centrifuge, revolving speed 7500r/min,
Obtain strawberry extract liquor and residue；
(5) strawberry clear juice that strawberry extract liquor and step (1) obtain is mixed to get strawberry fruit juice.
Embodiment three:
The present invention also provides a kind of preparation methods of strawberry fruit juice, method includes the following steps:
(1) strawberry after cleaning up is beaten at 35 DEG C with beater and obtains strawberry magma, then by strawberry magma
By continous way disk plate centrifuge centrifugal filtration, strawberry clear juice and strawberry pulp, centrifugal rotational speed 7000r/min are obtained；
(2) the strawberry pulp for taking step (1) to obtain is that 1:2 is mixed with water by volume, then with paddle mixer with
The revolving speed stirring 2min of 800r/min obtains slurry；
(3) pectase, cellulase and beta-glucosidase are added in the slurry obtained to step (2), are then passed through
Ultrasonic synergistic enzymatic hydrolysis and fermentation device is handled to obtain enzymolysis liquid, and wherein pectase additive amount is the 0.4% of strawberry pulp weight,
Hemicellulase additive amount is the 0.24% of strawberry pulp weight, and beta-glucosidase hemicellulase additive amount is strawberry pulp
The 0.3% of weight；The temperature of ultrasonic synergistic enzymatic hydrolysis and fermentation device processing is 35 DEG C, time 10min, ultrasonic power 100W,
50Hz, ultrasound intensity 0.3W/cm2；
(4) enzymolysis liquid for obtaining step (3) is by the centrifugal filtration of continous way disk plate centrifuge, revolving speed 8000r/min,
Obtain strawberry extract liquor and residue；
(5) strawberry clear juice that strawberry extract liquor and step (1) obtain is mixed to get strawberry fruit juice.
Example IV:
The present invention also provides a kind of preparation methods of strawberry fruit juice, method includes the following steps:
(1) strawberry after cleaning up is beaten at 27 DEG C with beater and obtains strawberry magma, then by strawberry magma
By continous way disk plate centrifuge centrifugal filtration, strawberry clear juice and strawberry pulp, centrifugal rotational speed 6500r/min are obtained；
(2) the strawberry pulp for taking step (1) to obtain is that 1:1.5 is mixed with water by volume, then uses paddle mixer
Slurry is obtained with the revolving speed stirring 3.5min of 700r/min；
(3) pectase, cellulase and beta-glucosidase are added in the slurry obtained to step (2), are then passed through
Ultrasonic synergistic enzymatic hydrolysis and fermentation device is handled to obtain enzymolysis liquid, and wherein pectase additive amount is strawberry pulp weight
0.15%, hemicellulase additive amount is the 0.24% of strawberry pulp weight, and beta-glucosidase hemicellulase additive amount is
The 0.3% of strawberry pulp weight；The temperature of ultrasonic synergistic enzymatic hydrolysis and fermentation device processing is 27 DEG C, time 15min, ultrasonic wave function
Rate 80W, 45Hz, ultrasound intensity 0.25W/cm2；
(4) enzymolysis liquid for obtaining step (3) is by the centrifugal filtration of continous way disk plate centrifuge, revolving speed 7500r/min,
Obtain strawberry extract liquor and residue；
(5) strawberry clear juice that strawberry extract liquor and step (1) obtain is mixed to get strawberry fruit juice.
Embodiment five:
The present invention also provides a kind of preparation methods of strawberry fruit juice, method includes the following steps:
(1) strawberry after cleaning up is beaten at 27 DEG C with beater and obtains strawberry magma, then by strawberry magma
By continous way disk plate centrifuge centrifugal filtration, strawberry clear juice and strawberry pulp, centrifugal rotational speed 6500r/min are obtained；
(2) the strawberry pulp for taking step (1) to obtain is that 1:1.5 is mixed with water by volume, then uses paddle mixer
Slurry is obtained with the revolving speed stirring 3.5min of 700r/min；
(3) pectase, cellulase and beta-glucosidase are added in the slurry obtained to step (2), are then passed through
Ultrasonic synergistic enzymatic hydrolysis and fermentation device is handled to obtain enzymolysis liquid, and wherein pectase additive amount is strawberry pulp weight
0.15%, hemicellulase additive amount is the 0.16% of strawberry pulp weight, and beta-glucosidase hemicellulase additive amount is
The 0.3% of strawberry pulp weight；The temperature of ultrasonic synergistic enzymatic hydrolysis and fermentation device processing is 27 DEG C, time 15min, ultrasonic wave function
Rate 80W, 45Hz, ultrasound intensity 0.25W/cm2；
(4) enzymolysis liquid for obtaining step (3) is by the centrifugal filtration of continous way disk plate centrifuge, revolving speed 7500r/min,
Obtain strawberry extract liquor and residue；
(5) strawberry clear juice that strawberry extract liquor and step (1) obtain is mixed to get strawberry fruit juice.
Embodiment six:
The present invention also provides a kind of preparation methods of strawberry fruit juice, method includes the following steps:
(1) strawberry after cleaning up is beaten at 27 DEG C with beater and obtains strawberry magma, then by strawberry magma
By continous way disk plate centrifuge centrifugal filtration, strawberry clear juice and strawberry pulp, centrifugal rotational speed 6500r/min are obtained；
(2) the strawberry pulp for taking step (1) to obtain is that 1:1.5 is mixed with water by volume, then uses paddle mixer
Slurry is obtained with the revolving speed stirring 3.5min of 700r/min；
(3) pectase, cellulase and beta-glucosidase are added in the slurry obtained to step (2), are then passed through
Ultrasonic synergistic enzymatic hydrolysis and fermentation device is handled to obtain enzymolysis liquid, and wherein pectase additive amount is the 0.4% of strawberry pulp weight,
Hemicellulase additive amount is the 0.16% of strawberry pulp weight, and beta-glucosidase hemicellulase additive amount is strawberry pulp
The 0.2% of weight；The temperature of ultrasonic synergistic enzymatic hydrolysis and fermentation device processing is 27 DEG C, time 15min, ultrasonic power 80W,
45Hz, ultrasound intensity 0.25W/cm2；
(4) enzymolysis liquid for obtaining step (3) is by the centrifugal filtration of continous way disk plate centrifuge, revolving speed 7500r/min,
Obtain strawberry extract liquor and residue；
(5) strawberry clear juice that strawberry extract liquor and step (1) obtain is mixed to get strawberry fruit juice.
Embodiment seven:
The present invention also provides a kind of preparation methods of strawberry fruit juice, method includes the following steps:
(1) strawberry after cleaning up is beaten at 27 DEG C with beater and obtains strawberry magma, then by strawberry magma
By continous way disk plate centrifuge centrifugal filtration, strawberry clear juice and strawberry pulp, centrifugal rotational speed 6500r/min are obtained；
(2) the strawberry pulp for taking step (1) to obtain is that 1:1.5 is mixed with water by volume, then uses paddle mixer
Slurry is obtained with the revolving speed stirring 3.5min of 700r/min；
(3) pectase, cellulase and beta-glucosidase are added in the slurry obtained to step (2), are then passed through
Ultrasonic synergistic enzymatic hydrolysis and fermentation device is handled to obtain enzymolysis liquid, and wherein pectase additive amount is the 0.4% of strawberry pulp weight,
Hemicellulase additive amount is the 0.24% of strawberry pulp weight, and beta-glucosidase hemicellulase additive amount is strawberry pulp
The 0.2% of weight；The temperature of ultrasonic synergistic enzymatic hydrolysis and fermentation device processing is 27 DEG C, time 15min, ultrasonic power 80W,
45Hz, ultrasound intensity 0.25W/cm2；
(4) enzymolysis liquid for obtaining step (3) is by the centrifugal filtration of continous way disk plate centrifuge, revolving speed 7500r/min,
Obtain strawberry extract liquor and residue；
(5) strawberry clear juice that strawberry extract liquor and step (1) obtain is mixed to get strawberry fruit juice.
Ultrasonic synergistic enzymatic hydrolysis and fermentation device is using provided by Chinese patent CN94224593.8 in above-described embodiment
Ultrasonic synergistic enzymatic hydrolysis and fermentation device.
Claims (6)
1. a kind of preparation method of strawberry fruit juice, comprising the following steps:
(1) strawberry after cleaning up is beaten at 20-35 DEG C with beater and obtains strawberry magma, then lead to strawberry magma
Centrifugal filtration is crossed, strawberry clear juice and strawberry pulp are obtained；
(2) the strawberry pulp for taking step (1) to obtain is that 1:1-2 is mixed with water by volume, is then stirred to obtain slurry；
(3) slurry obtained to step (2) digests, and obtains enzymolysis liquid；
(4) the enzymolysis liquid centrifugal filtration for obtaining step (3), obtains strawberry extract liquor and residue；
(5) strawberry extract liquor and strawberry clear juice are mixed to get strawberry fruit juice.
2. a kind of preparation method of strawberry fruit juice according to claim 1, it is characterised in that: step (1) described Original Strawberry
The centrifugal filtration of slurry is carried out using continous way disk plate centrifuge, centrifugal rotational speed 6000-7000r/min.
3. a kind of preparation method of strawberry fruit juice according to claim 1, it is characterised in that: step (2) stirring is adopted
It is carried out with paddle mixer, 2-5min is stirred with the revolving speed of 600-800r/min.
4. a kind of preparation method of strawberry fruit juice according to claim 1, it is characterised in that: step (3) the enzymatic hydrolysis step
Suddenly are as follows: add pectase, cellulase and beta-glucosidase in the slurry obtained to step (2), then pass through ultrasonic wave
Coordinated enzymatic hydrolysis fermentor is handled to obtain enzymolysis liquid, and wherein pectase additive amount is the 0.15-0.4% of strawberry pulp weight,
Hemicellulase additive amount is the 0.16-0.24% of strawberry pulp weight, and beta-glucosidase hemicellulase additive amount is grass
The 0.2-0.3% of certain kind of berries pulp weight；The temperature of ultrasonic synergistic enzymatic hydrolysis and fermentation device processing is 20-35 DEG C, time 10-20min,
Ultrasonic power is 60-100W, 40-50Hz, ultrasound intensity 0.2-0.3W/cm2。
5. a kind of preparation method of strawberry fruit juice according to claim 1, it is characterised in that: step (4) is described to be centrifuged
Filter is carried out using continous way disk plate centrifuge, revolving speed 7000-8000r/min.
6. strawberry fruit juice made from a kind of preparation method of strawberry fruit juice ccording to any one of claims 1 to 5.
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| CN201811041324.4A CN109123266A (en) | 2018-09-07 | 2018-09-07 | A kind of strawberry fruit juice and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111759175A (en) * | 2020-07-06 | 2020-10-13 | 广东顺大食品调料有限公司 | High-concentration coffee extracting solution extraction system and extraction method |
| CN115191529A (en) * | 2022-06-29 | 2022-10-18 | 新疆吐鲁番火洲果业股份有限公司 | Preparation method capable of enhancing natural flavor of strawberry concentrated juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2205830Y (en) * | 1994-07-29 | 1995-08-23 | 华南理工大学 | Ultrasonic enzymoly fermentation apparatus |
| CN102630897A (en) * | 2012-05-21 | 2012-08-15 | 谢振文 | Method for extracting lemon fruit juice from lemon fruit residues by using enzymatic hydrolysis technology |
| CN106578776A (en) * | 2016-11-02 | 2017-04-26 | 姚启持 | Strawberry raw juice preparation process |
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2018
- 2018-09-07 CN CN201811041324.4A patent/CN109123266A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2205830Y (en) * | 1994-07-29 | 1995-08-23 | 华南理工大学 | Ultrasonic enzymoly fermentation apparatus |
| CN102630897A (en) * | 2012-05-21 | 2012-08-15 | 谢振文 | Method for extracting lemon fruit juice from lemon fruit residues by using enzymatic hydrolysis technology |
| CN106578776A (en) * | 2016-11-02 | 2017-04-26 | 姚启持 | Strawberry raw juice preparation process |
Non-Patent Citations (2)
| Title |
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| 王琪: "《健康宝宝喂出来》", 30 November 2011, 中国人口出版社 * |
| 陈永胜: "《食品生物技术》", 31 March 2008, 内蒙古科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111759175A (en) * | 2020-07-06 | 2020-10-13 | 广东顺大食品调料有限公司 | High-concentration coffee extracting solution extraction system and extraction method |
| CN115191529A (en) * | 2022-06-29 | 2022-10-18 | 新疆吐鲁番火洲果业股份有限公司 | Preparation method capable of enhancing natural flavor of strawberry concentrated juice |
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Application publication date: 20190104 |