CN103689478A - 一种低甲醇含量果汁及其制备方法 - Google Patents
一种低甲醇含量果汁及其制备方法 Download PDFInfo
- Publication number
- CN103689478A CN103689478A CN201410012372.6A CN201410012372A CN103689478A CN 103689478 A CN103689478 A CN 103689478A CN 201410012372 A CN201410012372 A CN 201410012372A CN 103689478 A CN103689478 A CN 103689478A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- fruit
- pectase
- preparation
- methanol content
- 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
- OKKJLVBELUTLKV-UHFFFAOYSA-N methanol Substances OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 title claims abstract description 162
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 21
- 235000010987 pectin Nutrition 0.000 claims abstract description 16
- 229920001277 pectin Polymers 0.000 claims abstract description 16
- 239000001814 pectin Substances 0.000 claims abstract description 16
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000002002 slurry Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000013467 fragmentation Methods 0.000 claims description 2
- 238000006062 fragmentation reaction Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 12
- 235000013399 edible fruits Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 235000019990 fruit wine Nutrition 0.000 abstract description 7
- 238000004537 pulping Methods 0.000 abstract description 3
- 230000002829 reductive effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000005119 centrifugation Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000000354 decomposition reaction Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000001704 evaporation Methods 0.000 description 10
- 108010059820 Polygalacturonase Proteins 0.000 description 9
- 241000219095 Vitis Species 0.000 description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 description 9
- 235000014787 Vitis vinifera Nutrition 0.000 description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 9
- 238000007738 vacuum evaporation Methods 0.000 description 9
- 108010093305 exopolygalacturonase Proteins 0.000 description 7
- 241001092040 Crataegus Species 0.000 description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 230000008020 evaporation Effects 0.000 description 6
- 230000002255 enzymatic effect Effects 0.000 description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 description 5
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 235000021028 berry Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 108020004410 pectinesterase Proteins 0.000 description 2
- 230000001988 toxicity Effects 0.000 description 2
- 231100000419 toxicity Toxicity 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 102000004533 Endonucleases Human genes 0.000 description 1
- 108010042407 Endonucleases Proteins 0.000 description 1
- 102000004317 Lyases Human genes 0.000 description 1
- 108090000856 Lyases Proteins 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 235000019674 grape juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 108010070456 protopectinase Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000007787 solid Substances 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
-
- 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
- A23L2/52—Adding ingredients
-
- 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
-
- 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
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种低甲醇含量果汁及其制备方法,由以下步骤制备:取新鲜水果原料经清洗、破碎或预煮、打浆或压榨制取果浆;在果浆中添加果胶酶对果胶进行分解;果浆分解后进行离心或压榨制取果汁;酶解后的果汁进行脱甲醇处理。本发明不仅降低了果汁及其深加工产品——果酒及果酒蒸馏酒中甲醇含量,提高了食品的安全性;而且不会影响果汁的风味;还大大降低了果汁在降低甲醇含量过程中的生产成本。
Description
技术领域
本发明涉及一种低甲醇含量果汁及其制备方法,特别涉及一种低甲醇含量山渣果汁及其制备方法。
背景技术
由于水果中含有不同含量的果胶,在果汁加工过程中,常采用果胶酶分解果胶的方法,以提高水果的出汁率、果汁澄清度和营养物质含量。在果胶酶分解果胶过程中,果胶酶中的果胶甲酯酶能够随机切除甲酯化果胶中的甲基,从而产生甲醇和游离羧基。这是果汁及其深加工产品中产生甲醇的原因。
在果汁或果浆酶解过程中,酶解效果彻底的情况下,即对果汁进行95%酸化乙醇定性检测果胶含量为“未检出”时,如果水果中果胶含量越高,那么酶解后果汁中产生的甲醇就越高。
甲醇是无色透明的液体,对人体的中枢神经有抑制作用,尤其对视网膜神经***具有毒性。甲醇可经消化道、呼吸道以及粘膜渗透侵入人体而导致中毒,甲醇在体内的代谢产物是甲酸和甲醛,两者毒性都大于甲醇。据此,国内外对食用或药用酒精及酒精饮料中的甲醇含量均严加控制,GB15037-2006《葡萄酒》红葡萄酒对甲醇的限量要求≤400mg/L,GB2757-2012《食品安全国家标准蒸馏酒及配制酒》中其他类对甲醇的限量要求≤2.0g/L(酒精度按100%计),因此,需要果汁以及果汁的深加工产品——果酒及蒸馏酒生产中要严格控制甲醇的含量。
在果汁及果汁深加工产品——果酒和水果蒸馏酒生产过程中,现有的降低甲醇的方法有:第一,选用复合果胶酶中果胶甲酯酶含量和酶活力低的品种,但目前国内生产尚未形成产品,这些复合果胶酶均需由国外进口,价格昂贵;第二,在果胶酶酶解果胶过程中用微波或加热的方法使其活性降低甚至失去活性,不能继续分解果胶,但该方法会降低水果的出汁率和果汁营养成分的含量;第三,果汁深加工品-果酒采用分子筛法吸附果酒中的甲醇,这种方法不仅生产任务量大且生产成本也较高;第四,果汁深加工品-水果蒸馏酒常采用蒸馏的方法分离其中的甲醇,但去除甲醇的效果不明显。
发明内容
本发明的目的在于提供一种低甲醇含量果汁的制备方法,在使用普通果胶酶的基础上,制备出低甲醇含量的果汁。适用于葡萄、苹果、山楂等果胶含量较高的水果果汁的制备过程中,特别适用于果胶含量较高的山渣汁的制备过程中。
一种低甲醇含量果汁的制备方法,包括以下步骤:
1)取新鲜水果原料经清洗、破碎或预煮、打浆或压榨制取果浆;
2)在果浆中添加适量果胶酶进行对果胶进行分解,果胶酶的加入量为浆液重量的0.02~0.4%,在温度为20~50℃下搅拌酶解2~24小时;
3)果浆分解后进行离心或压榨制取果汁;
4)酶解后的果汁进行脱甲醇处理:将果汁置于真空蒸发器中,真空度-0.05~-0.09Mpa,温度50~70℃,时间5~20min。
一种低甲醇含量果汁,由上述方法制备。
脱甲醇后,此时检测果汁中的甲醇含量明显低于未处理的果汁。用该果汁酿制果酒或进一步生产水果蒸馏酒,其甲醇含量远低于国标标准。
本发明具有以下有益效果:不仅降低了果汁及其深加工产品——果酒及果酒蒸馏酒中甲醇,提高了食品的安全性;采用较低温度进行蒸馏甲醇,所以不会因为过度加热影响果汁的风味;大大降低了果汁在降低甲醇含量过程中的生产成本。
具体实施方式
实施例1:
以山楂为例,一种低甲醇山楂果汁及其制备方法:
1)取新鲜山楂果清洗干净,加入预煮机中,预煮机中的水加热到80~95℃,对山楂果预煮2~15分钟;
2)将预煮后的山楂果送至打浆机打浆,在打浆过程中加水至浆液糖度为5-7°BX,且打浆过程浆液温度为50~60℃,此时检测浆液中甲醇含量为0g/L;
3)将浆液加入酶解罐中,并往酶解罐中加入高效果胶酶,高效果胶酶的加入量为浆液重量的0.02~0.04%,在温度为30~50℃下搅拌酶解2~5小时,酶解终点以果胶含量定性检测结果“未检出”来判定,此时检测酶解后浆液中的甲醇含量为0.6~1.1g/L;
4)取酶解后的浆液,在转速为2800~3600r/分钟下用离心机分离浆液并收集果汁,此时检测离心后果汁中的甲醇含量为0.7~1.2g/L、糖度为5~7°BX;
5)将离心后的果汁送入真空蒸发(浓缩)罐中,在真空度为-0.06~-0.08Mpa和温度为50~70℃下,真空蒸发处理(浓缩处理)果汁10~15分钟,此时检测真空蒸发处理后果汁中的甲醇含量为0.15~0.3g/L、糖度为8~10°BX。
本发明实施过程中,在果汁提取过程中的酶解工段,果胶酶的选择也是非常关键,果胶酶的酶解能力以及和山楂果的匹配程度直接影响酶解工序的生产效率和生产得率,酶解效果是否彻底直接影响果汁的澄清度、得率以及果汁中营养成分含量的高低;在果汁提取阶段,生产过程中通过离心机分离出果汁和果渣,此时离心机的速度控制非常关键,离心机速度直接决定果汁中不溶性固形物的含量;在果汁真空蒸发脱甲醇阶段,果汁在沸腾状态下,真空度和蒸发温度成线性关系,真空度越高,果汁蒸发温度(沸腾温度)越低,蒸发时间成为影响果汁中甲醇含量的主要因素。
为确保本发明产品的质量,不同果胶酶酶解水果后都会产生大量甲醇,现以山楂果浆为例,给出本发明在酶解工序的生产实验记录。具体见表1和表2。
表1不同果胶酶酶解同样山楂果浆的
注:酶解时间长短由果浆中果胶定性检测结果“未检出”来判定
表2三种果胶酶简介
检测结果表明:和原样1#对比,添加不同品种果胶酶酶解山楂果浆,随着酶解时间的延长,甲醇含量都在明显提升;不同品种果胶酶酶解同样果浆所需酶解时间和甲醇生成量不一样。这主要是因为不同品种的果胶酶所含四种单酶(原果胶酶、多聚半乳糖醛酸酶、多聚半乳糖醛酸裂解酶和果胶脂酶)的含量和酶活力不一样,且不同品种果胶酶的酶活力受酸度影响也不一样。
本发明所述的果胶酶,如无特殊指定,为上述C型果胶酶、高效果胶酶或特种果胶酶或其替代品。
为确保本发明果汁的甲醇含量都低于0.4g/L,现以山楂果汁为例,给出本发明在果汁(山楂)真空蒸发阶段的生产实验记录。具体见表3。
表3蒸发记录(2012年)
检测结果表明,在果汁沸腾情况下,蒸发温度和真空度成对应关系,即真空度一定的情况下,果汁的蒸发温度(沸腾温度或沸点)也是一定的,随着蒸发时间的延长,蒸发后果汁的糖度一直在上升,甲醇含量一直在下降,但蒸发时间达到13-14min后,再延长时间,蒸发后果汁中的甲醇含量下降不明显。
实施例2:
一种低甲醇含量葡萄果汁及其制备方法:
1)取新鲜葡萄清洗干净,挑选出葡萄叶及未熟或腐烂的葡萄,并去除葡萄梗。
2)将拣选出的葡萄送至破碎机进行破碎处理,制取葡萄果浆,浆液糖度为15°BX,此时检测浆液中甲醇含量为0.05g/L;
3)将浆液加入酶解罐中,并往酶解罐中加入高效果胶酶,高效果胶酶的加入量为浆液重量的0.05%,在温度为30℃下搅拌酶解5小时,此时检测酶解后葡萄浆液中的甲醇含量为0.96g/L;
4)取酶解后的浆液,在转速为2800-3600r/分钟下用离心机分离浆液并收集果汁,或者将浆液送至压榨机压榨处理并收集果汁,此时检测收集后果汁中的甲醇含量为0.96g/L、糖度为15°BX;
5)将收集后的果汁送入真空蒸发(浓缩)罐中,在真空度为0.06-0.08Mpa和温度为50-70℃下,真空蒸发处理(浓缩处理)果汁15分钟,此时检测真空蒸发处理后果汁中的甲醇含量为0.28g/L,糖度为17°BX。
我们还对不同水果进行了试验和检测,以本发明及其制备方法制备果汁的试验数据(详见表4)。
表4真空蒸发处理前后不同品种果汁(酶解法)甲醇含量对比分析
Claims (3)
1.一种低甲醇含量果汁的制备方法,包括以下步骤:
1)取新鲜水果原料经清洗、破碎或预煮、打浆或压榨制取果浆;
2)在果浆中添加果胶酶对果胶进行分解,果胶酶的加入量为浆液重量的0.02~0.4%,在温度为20~50℃下搅拌酶解2~24小时;
3)果浆分解后进行离心或压榨制取果汁;
4)酶解后的果汁进行脱甲醇处理:将果汁置于真空蒸发器中,真空度-0.05~-0.09Mpa,温度50~70℃,时间5~20min。
2.一种低甲醇含量果汁,由权利要求1所述的方法制备。
3.根据权利要求1所述的一种低甲醇含量果汁的制备方法,其特征在于:所述的果胶酶,为C型果胶酶、高效果胶酶或特种果胶酶之一或其替代品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410012372.6A CN103689478A (zh) | 2014-01-10 | 2014-01-10 | 一种低甲醇含量果汁及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410012372.6A CN103689478A (zh) | 2014-01-10 | 2014-01-10 | 一种低甲醇含量果汁及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103689478A true CN103689478A (zh) | 2014-04-02 |
Family
ID=50351266
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410012372.6A Pending CN103689478A (zh) | 2014-01-10 | 2014-01-10 | 一种低甲醇含量果汁及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103689478A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104856164A (zh) * | 2015-05-27 | 2015-08-26 | 山东皇尊庄园山楂酒有限公司 | 山楂酶解制备澄清山楂汁饮料的方法 |
CN104877859A (zh) * | 2015-05-27 | 2015-09-02 | 山东皇尊庄园山楂酒有限公司 | 山楂红酒的制备方法 |
CN107974379A (zh) * | 2017-04-21 | 2018-05-01 | 河北农业大学 | 一种低甲醇含量山楂酒的酿造方法 |
CN110881595A (zh) * | 2018-09-06 | 2020-03-17 | 山东皇尊庄园山楂酒有限公司 | 一种山楂果汁、果胶的分离方法及山楂果酒的酿造方法 |
CN112708522A (zh) * | 2021-02-01 | 2021-04-27 | 中华全国供销合作总社济南果品研究院 | 一种降低果酒中甲醇含量的方法和低甲醇含量果酒 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101129207A (zh) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | 一种快速生产黑莓浓缩果汁的方法 |
CN101878939A (zh) * | 2010-06-25 | 2010-11-10 | 营口特仕泰果蔬食品有限公司 | 一种浓缩草莓清汁生产工艺 |
-
2014
- 2014-01-10 CN CN201410012372.6A patent/CN103689478A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101129207A (zh) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | 一种快速生产黑莓浓缩果汁的方法 |
CN101878939A (zh) * | 2010-06-25 | 2010-11-10 | 营口特仕泰果蔬食品有限公司 | 一种浓缩草莓清汁生产工艺 |
Non-Patent Citations (1)
Title |
---|
黄诚等: "浓缩蜜橘汁的农业化加工研究", 《食品与发酵工业》 * |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104856164A (zh) * | 2015-05-27 | 2015-08-26 | 山东皇尊庄园山楂酒有限公司 | 山楂酶解制备澄清山楂汁饮料的方法 |
CN104877859A (zh) * | 2015-05-27 | 2015-09-02 | 山东皇尊庄园山楂酒有限公司 | 山楂红酒的制备方法 |
CN104877859B (zh) * | 2015-05-27 | 2017-02-01 | 山东皇尊庄园山楂酒有限公司 | 山楂红酒的制备方法 |
CN107974379A (zh) * | 2017-04-21 | 2018-05-01 | 河北农业大学 | 一种低甲醇含量山楂酒的酿造方法 |
CN110881595A (zh) * | 2018-09-06 | 2020-03-17 | 山东皇尊庄园山楂酒有限公司 | 一种山楂果汁、果胶的分离方法及山楂果酒的酿造方法 |
CN112708522A (zh) * | 2021-02-01 | 2021-04-27 | 中华全国供销合作总社济南果品研究院 | 一种降低果酒中甲醇含量的方法和低甲醇含量果酒 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103689478A (zh) | 一种低甲醇含量果汁及其制备方法 | |
CN105061622B (zh) | 一种茶多糖的提取工艺 | |
CN1281628C (zh) | 一种木耳多糖的提取方法 | |
CN101481642B (zh) | 一种李子干红酒的制备方法及产品 | |
CN102634434B (zh) | 低醇荔枝果酒饮料的制备方法 | |
CN102676341A (zh) | 一种富含黄酮山楂酒的生产方法 | |
CN105567508B (zh) | 一种低甲醇含量的红枣酒及其制备方法 | |
CN105273895B (zh) | 槟榔风味无醇啤酒及其制备方法 | |
CN102008071B (zh) | 鲜竹沥提取工艺 | |
JP2012187050A (ja) | ワイン風飲料及びこれを含有する飲食品 | |
CN101524172A (zh) | 一种浓缩猕猴桃清汁生产工艺 | |
CN104788511A (zh) | 一种从柿子中制备小分子单宁含量多的柿单宁的方法 | |
CN104839835B (zh) | 一种紫色马铃薯、山楂、柠檬复合饮料的制备方法 | |
JP2012187051A (ja) | ワイン風飲料及びこれを含有する飲食品 | |
CN103584232A (zh) | 一种苹果汁的制作方法 | |
CN101791104B (zh) | 一种利用香蕉制备甜香基的方法 | |
CN105566512B (zh) | 一种柿果果胶的提取方法 | |
CN101731693A (zh) | 一种浓缩拐枣清汁的生产方法 | |
CN1017960B (zh) | 用西瓜特别是籽瓜生产原汁保健饮料的方法 | |
CN106177555B (zh) | 一种从甘蔗浮渣中提取甘蔗多酚的方法 | |
CN106978320A (zh) | 果胶含量高的水果发酵酒降低甲醇含量的加工方法 | |
CN106883314A (zh) | 一种从柠檬皮渣中提取果胶的方法 | |
JPS6255070A (ja) | デ−ツ食酢の製造法 | |
CN109161465A (zh) | 一种香蕉菠萝复合果醋生产工艺 | |
CN101649272B (zh) | 桂圆蔗汁白酒的生产方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C12 | Rejection of a patent application after its publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140402 |