CN112841471A - Processing method of full-nutrient concentrated pomegranate juice - Google Patents

Processing method of full-nutrient concentrated pomegranate juice Download PDF

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Publication number
CN112841471A
CN112841471A CN202011632883.XA CN202011632883A CN112841471A CN 112841471 A CN112841471 A CN 112841471A CN 202011632883 A CN202011632883 A CN 202011632883A CN 112841471 A CN112841471 A CN 112841471A
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juice
pomegranate
water
concentrated
adsorption resin
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张继明
冷传祝
李喜宏
蒋佳男
辛刚
郑向阳
姜南
宋新飞
王子君
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SDIC Zhonglu Fruit Juice Co Ltd
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SDIC Zhonglu Fruit Juice Co Ltd
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Abstract

The invention relates to a processing method of total nutrient concentrated pomegranate juice, which comprises the following steps: selecting pomegranate with fresh fruits, normal color and flavor and no mildew and disease and insect pests; washing and sterilizing; performing ultrafiltration by using microwave synergistic adsorption resin; fourthly, concentrating; adding the mannase; sixthly, performing hydrodynamic cavitation operation on the processed juice to obtain full-nutrition concentrated pomegranate juice, and bottling, sealing, sterilizing and cooling to obtain a full-nutrition concentrated pomegranate juice finished product. Aiming at the problems that bacteria in pomegranate fruit jaw cannot be effectively cleaned in the raw material cleaning process, the bacteria easily enter fruit juice in the juice squeezing process, the juice after juice squeezing has slight bitter taste, the pomegranate juice is easy to precipitate in the storage process and the like, the method adopts an ozone nano water mixing sterilization technology, a microwave synergistic adsorption resin ultrafiltration technology and a hydrodynamic cavitation technology to reduce the particle size of fruit juice particles and the like, and contributes to the pomegranate concentrated juice preparation process.

Description

Processing method of full-nutrient concentrated pomegranate juice
Technical Field
The invention belongs to the technical field of food, and particularly relates to a processing method of total-nutrient concentrated pomegranate juice.
Background
At present, a plurality of products related to pomegranate condensed juice exist in the market, not only maintain the original nutrient substances of pomegranate, but also have flavor substances, have good flavor and mouthfeel, and more importantly have high health care value. The following problems exist in the process of making pomegranate concentrated juice and products in the field of fruit juice at present:
firstly, the hidden bacteria in the hawthorn raw material cannot be effectively cleaned in the raw material cleaning process.
② the juice after beating has slight bitter taste.
③ the pomegranate juice is easy to precipitate in the storage process.
The main reasons for this problem are: the pomegranate fruit jaw is easy to breed bacteria, and due to the special structure of the fruit jaw, the bacteria are easy to hide, and the line is difficult to clean in the cleaning process. ② the flavonoid substance has slight bitter taste and may be pulped together with the hawthorn seeds in the pulping process. And thirdly, the fruit juice particles have larger particle size and wider dispersity and are easy to sink in the processing process.
However, the prior art cannot effectively solve the problems, and the implementation effect does not meet the requirements of the public, so that the pomegranate beverage is less competitive compared with other beverages.
Through searching, the following patent publications related to the patent application of the invention are found:
1. the concentrated pomegranate juice prepared by the preparation process disclosed by the invention has the advantages of high extraction rate, clearness, transparency, uniformity, good mouthfeel, retention of the unique red color and smell of pomegranate seeds and the like, and also has the characteristics of high content of antioxidant, high medicinal value and the like.
The problems are as follows: the hawthorn cleaning method only aims at the dust of the hawthorn and does not aim at the bacteria of the hawthorn, so that the metabolic products containing the bacteria in the juice can be generated in the subsequent processing process. Secondly, the pomegranate has bitter taste after juicing and is not effectively removed in the subsequent working procedures.
And (4) countermeasure: firstly, during cleaning, the hawthorn is sterilized, and the residual metabolites of bacteria in the hawthorn processing process are prevented. ② removing bitter substances in the juice by adopting a certain technical means.
2. A pomegranate juice beverage and its preparation method (patent number ZL 201510330963.2, granted date: 2019, 05 month, 28 days) comprises slowly mixing pomegranate syrup and pomegranate vinegar, and gradually adding 100% pure pomegranate juice and pomegranate seed extractive solution; the mixer is internally impacted and mixed by low-temperature nitrogen airflow, and the nitrogen airflow with 0.2MPa and 0.1L/min uniformly impacts and mixes the solution for 30min after passing through a gas distribution plate. In addition, preservatives and sweeteners are not added in the preparation process of the pomegranate juice beverage prepared by the invention, so that the health requirements of modern people are met.
The problems are as follows: firstly, pomegranate vinegar is added to cover the bitter taste of pomegranate juice, and the bitter taste in the pomegranate juice cannot be fundamentally removed. Secondly, secondary turbidity can occur in the storage process. And thirdly, in the enzymolysis process, the enzyme activity is easily influenced by the environment.
And (4) countermeasure: firstly, a microwave synergistic adsorption resin ultrafiltration technology is adopted, most of hawthorn juice is subjected to adsorption of bitter substances in the juice by utilizing adsorption resin in any step of a juice production process after juicing. Secondly, the enzymolysis efficiency is improved, and the secondary turbidity of the juice is reduced. Thirdly, improving the activity of the enzyme by adopting certain technical means.
3. A pomegranate juice (patent number: ZL201010209685.2, date of grant: 22.05.2013) is prepared by sterilizing and inactivating enzyme by ultrahigh pressure treatment, pulping whole pomegranate, and processing to obtain pomegranate juice with original flavor and taste, maximally retaining effective components in pomegranate peel and seed, and having effects of promoting fluid production, quenching thirst, killing parasite, astringing intestine, relieving dysentery, relieving diarrhea, and stopping bleeding; through proper blending, the product eliminates certain peculiar smell, effectively prevents pomegranate juice from browning in the storage process, and prolongs the shelf life.
The problems are as follows: in the enzymolysis process, the enzyme activity is easily influenced by the environment. Secondly, products with other tastes are added to cover the bitter taste of the hawthorn juice, and the bitter taste cannot be removed. And precipitation phenomenon can occur in the storage process.
And (4) countermeasure: firstly, a certain technical means is adopted to improve the activity of the enzyme. Secondly, a microwave synergistic adsorption resin ultrafiltration technology is adopted, most of hawthorn juice is subjected to adsorption of bitter substances in the juice by utilizing adsorption resin in any step of a juice production process after juicing. Thirdly, the stability of the juice is improved by using a certain technical means.
By contrast, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a processing method of total nutrient concentrated pomegranate juice.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a processing method of full-nutrition concentrated pomegranate juice comprises the following steps:
selecting pomegranate with fresh fruits, normal color and flavor and no mildew and disease and insect pests;
good effect of washing and sterilizing
Fully washing the selected hawthorn with flowing water to remove surface silt; washing the cleaned pomegranate in an ozone nano water mixing and sterilizing device (such as the device described in patent publication documents cn201320154825.x and 202010190120.8), and mixing ozone bubbles and nano atomized water in a mass ratio of 3:4, mixing, leading the mixture into a cleaning tank together to ensure that the treatment concentration of the ozone micro-nano bubble water is 2 mg/L, the treatment time is 8 minutes, and the passing air volume is 0.15m3The nanometer atomized water adopts 10 percent of water ions with the particle size range of 80nm, and the air passing rate is 0.2m3The fruits and vegetables are cleaned and sterilized under the mutual cooperation;
performing ultrafiltration on the obtained product by using microwave synergistic adsorption resin
Pulping and concentrating sterilized hawthorn and pomegranate, pouring the concentrated juice into a microwave synergistic adsorption resin ultrafiltration device, wherein the microwave frequency is 300MHz, the adsorption resin is porous resin, 10 layers of adsorption resin are closely arranged, two layers of membranes with the diameter of 0.45 mu m are respectively added at two sides of the adsorption resin, and the power of the suction filter is 1200W;
fourth step of concentration
Concentrating the filtered raw pulp at low temperature in vacuum, and controlling the content of soluble solids to be 30% after concentration;
addition of the mannase
Adding the modified mannanase to the concentrated juice;
the preparation steps of the modified mannase are as follows:
agarose was dissolved in boiling water containing 0.9 wt% NaCl as the aqueous phase, and an ethanol solution of glycerol and citric acid was mixed at a ratio of 7:5(v/v) and heated to 65 ℃ as an oil phase; pouring the water phase into a steel tank, pressing the water phase into the steel tank through a membrane hole under the pressure of nitrogen, and pressing the oil phase into the steel tank through the membrane hole under the pressure of nitrogen; cooling the obtained emulsion to room temperature under mild stirring to obtain solid microspheres; filtering the emulsion, washing the microspheres with absolute ethyl alcohol, naturally drying at room temperature overnight and collecting;
activation of mannanase: taking microspheres as a basic medium, adding 1mol/L NaOH solution, diethyl ether, mannase and NaOH solution: diethyl ether: the ratio of mannanase mL: mL: g is 2: 1: 2, stirring and reacting in a water bath at 25 ℃ for 3.0h at the rotating speed of 170r/min, repeatedly washing with deionized water, and finally drying to obtain the microspheres with active epoxy groups on the surfaces;
sixthly, hydrodynamic cavitation technology
And (3) performing hydrodynamic cavitation operation on the treated fruit juice, wherein the hydrodynamic cavitation pressure is 0.15MPa, the mass concentration of CMC-Na is 1.0%, the hydrodynamic cavitation time is 11.0min, the hydrodynamic cavitation temperature is 35 ℃, and the frequency of ultrasonic waves is 35kHz, so as to obtain the total-nutrient concentrated pomegranate juice, and bottling, sealing, sterilizing and cooling the juice to obtain the finished product of the total-nutrient concentrated pomegranate juice.
The invention has the advantages and positive effects that:
1. aiming at the problems that bacteria in pomegranate fruit jaw cannot be effectively cleaned in the raw material cleaning process, the bacteria easily enter fruit juice in the juice squeezing process, the juice after juice squeezing has slight bitter taste, the pomegranate juice is easy to precipitate in the storage process and the like, the method adopts an ozone nano water mixing sterilization technology, a microwave synergistic adsorption resin ultrafiltration technology and a hydrodynamic cavitation technology to reduce the particle size of fruit juice particles and the like, and contributes to the pomegranate concentrated juice preparation process.
2. Aiming at the problem of cleaning hawthorn raw materials, the method adopts an ozone nano water mixing sterilization technology. When the cleaning technology is adopted, the treatment concentration of the ozone micro-nano bubble water is 2 mg/L, the treatment time is 8 minutes, and the passing air volume is 0.15m 3/min. The nanometer atomized water adopts water ions with the particle size range of about 80nm and the concentration of about 10 percent, and the nanometer atomized water is sterilized through the air flow of 0.2m 3/min.
3. The method adopts microwave synergistic adsorption resin ultrafiltration technology, most pomegranates have certain bitterness after juicing due to more phenolic substances in fruit peels after juicing, and the bitter substances and citric acid in the fruit juice are adsorbed by the adsorption resin. The adsorption resin is cross-linked copolymer with macroporous structure or adsorption resin prepared by Friedel-crafts post cross-linking reaction. A microwave treatment device is added on the basis of an ultrafiltration machine, fruit juice passes through adsorption resin, pathogenic bacteria can be killed by the heat generated by microwave vibration, two layers of membranes with the diameter of 0.45 mu m of micropores are respectively added on two sides of the adsorption resin, and the technology can be used for debitterizing, deacidifying and filtering thoroughly and can also be used for sterilization.
4. Aiming at the instability phenomenon after processing the pomegranate juice, the method provided by the invention adopts the ultrasonic and hydrodynamic cavitation combined technology to improve the stability of the juice. The hydrodynamic cavitation technology can generate a cavitation effect, and the penetration capability and certain crushing capability of the ultrasound are utilized, so that the particle size of pomegranate juice particles can be reduced and the sedimentation rate of the pomegranate juice can be reduced by intensifying high energy-gathering capacity and the cavitation effect.
5. The method of the invention adopts modification treatment of the mannase to improve the stress resistance of the mannase, thereby improving the enzymolysis capability and reducing the turbidity phenomenon of the juice in the storage process.
6. The method adopts the ozone nano-water mixing sterilization device, and because the half-life period of the ozone is 15-20min and the retention time in the water is too short, the common ozone cleaning device can not fully utilize the sterilization effect of the ozone, so that the unit ozone sterilization effect is weak. In addition, because the fruits are cleaned for a long time, the bacteria content in the water is too much, the sterilization and cleaning of the fruits and the vegetables are not facilitated, and the ozone sterilization effect can be weakened. For this purpose, ozone bubbles and nano atomized water are subjected to 3:4 proportion mix, dredge to the cleaning tank jointly, carry out the fruit vegetables washing and disinfect under mutual cooperation, and can make the mixed system of disinfecting fully stop and can increase the cleaning performance under the vortex device, reinforcing bactericidal performance when greatly increasing the utilization ratio.
7. The method adopts the hydrodynamic cavitation technology, the hydrodynamic cavitation is that when liquid passes through a throttling device, pressure drop is generated due to the flow-resisting action of the throttling device, when the pressure is reduced to the saturated vapor pressure of the liquid or even negative pressure, the liquid is instantly and violently vaporized to generate a large amount of cavitation bubbles, when the vapor pressure or even negative pressure, the liquid is instantly and violently vaporized to generate a large amount of cavitation bubbles, and then the cavitation bubbles are instantly broken and collapsed when the pressure is increased, thereby generating the cavitation effect.
Drawings
FIG. 1 is a flow chart of a process for preparing the total nutrient concentrated pomegranate juice of the present invention.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The raw materials used in the invention are all conventional commercial products if no special description is provided, the method used in the invention is all conventional methods in the field if no special description is provided, and the mass of all the materials used in the invention is the conventional use mass.
A processing method of full-nutrition concentrated pomegranate juice comprises the following steps:
selecting pomegranate with fresh fruits, normal color and flavor and no mildew and disease and insect pests;
good effect of washing and sterilizing
Fully washing the selected hawthorn with flowing water to remove surface silt; washing the cleaned pomegranate in an ozone nano water mixing and sterilizing device (such as the device described in patent publication documents cn201320154825.x and 202010190120.8), and mixing ozone bubbles and nano atomized water in a mass ratio of 3:4, mixing, leading the mixture into a cleaning tank together to ensure that the treatment concentration of the ozone micro-nano bubble water is 2 mg/L, the treatment time is 8 minutes, and the passing air volume is 0.15m3The nanometer atomized water adopts 10 percent of water ions with the particle size range of 80nm, and the air passing rate is 0.2m3The fruits and vegetables are cleaned and sterilized under the mutual cooperation;
performing ultrafiltration on the obtained product by using microwave synergistic adsorption resin
Pulping and concentrating sterilized hawthorn and pomegranate, pouring the concentrated juice into a microwave synergistic adsorption resin ultrafiltration device, wherein the microwave frequency is 300MHz, the adsorption resin is porous resin, 10 layers of adsorption resin are closely arranged, two layers of membranes with the diameter of 0.45 mu m are respectively added at two sides of the adsorption resin, and the power of the suction filter is 1200W;
fourth step of concentration
Concentrating the filtered raw pulp at low temperature in vacuum, and controlling the content of soluble solids to be 30% after concentration;
addition of the mannase
Adding the modified mannanase to the concentrated juice;
the preparation steps of the modified mannase are as follows:
agarose was dissolved in boiling water containing 0.9 wt% NaCl as the aqueous phase, and an ethanol solution of glycerol and citric acid was mixed at a ratio of 7:5(v/v) and heated to 65 ℃ as an oil phase; pouring the water phase into a steel tank, pressing the water phase into the steel tank through a membrane hole under the pressure of nitrogen, and pressing the oil phase into the steel tank through the membrane hole under the pressure of nitrogen; cooling the obtained emulsion to room temperature under mild stirring to obtain solid microspheres; filtering the emulsion, washing the microspheres with absolute ethyl alcohol, naturally drying at room temperature overnight and collecting;
activation of mannanase: taking microspheres as a basic medium, adding 1mol/L NaOH solution, diethyl ether, mannase and NaOH solution: diethyl ether: the ratio of mannanase mL: mL: g is 2: 1: 2, stirring and reacting in a water bath at 25 ℃ for 3.0h at the rotating speed of 170r/min, repeatedly washing with deionized water, and finally drying to obtain the microspheres with active epoxy groups on the surfaces;
sixthly, hydrodynamic cavitation technology
And (3) performing hydrodynamic cavitation operation on the treated fruit juice, wherein the hydrodynamic cavitation pressure is 0.15MPa, the mass concentration of CMC-Na is 1.0%, the hydrodynamic cavitation time is 11.0min, the hydrodynamic cavitation temperature is 35 ℃, and the frequency of ultrasonic waves is 35kHz, so as to obtain the total-nutrient concentrated pomegranate juice, and bottling, sealing, sterilizing and cooling the juice to obtain the finished product of the total-nutrient concentrated pomegranate juice.
Specifically, the preparation and detection are as follows:
the preparation process of the total nutrient concentrated pomegranate juice processing method can be shown in figure 1.
A processing method of full-nutrition concentrated pomegranate juice comprises the following steps:
selecting raw materials. The pomegranate juice production requires good fruit freshness, normal color and flavor, and no mildew and rot and diseases and insect pests.
② cleaning and sterilizing. And (3) fully washing the selected hawthorn fruits by using flowing water to remove silt on the surface. And putting the cleaned pomegranate into an ozone nano water mixing and sterilizing device. Because the half-life period of the ozone is 15-20min and the retention time in water is too short, the common ozone cleaning device cannot fully utilize the sterilization effect of the ozone, so that the sterilization effect of the ozone per unit is weak. In addition, because the fruits are cleaned for a long time, the bacteria content in the water is too much, the sterilization and cleaning of the fruits and the vegetables are not facilitated, and the ozone sterilization effect can be weakened. Therefore, ozone bubbles and nano atomized water are mixed in a ratio of 3:4, the mixture is guided into a cleaning tank together, fruits and vegetables are cleaned and sterilized under mutual cooperation, the mixed sterilization system can be fully stopped under a turbulence device, the cleaning effect can be improved, the utilization rate is greatly improved, and the sterilization effect is enhanced.
And thirdly, microwave synergistic adsorption resin ultrafiltration technology. And (3) pouring the concentrated juice into microwave synergistic adsorption resin ultrafiltration equipment, wherein the microwave frequency is 300MHz, so that the nutrient components in the juice are prevented from being damaged due to overhigh temperature. The adsorption resin is porous resin, 10 layers of adsorption resin are closely arranged, two layers of membranes with the diameter of 0.45 mu m are respectively added on two sides of the adsorption resin, and the power of the suction filter is 1200W.
And fourthly, concentrating. And (3) carrying out vacuum low-temperature concentration on the filtered raw pulp, and controlling the content of soluble solids to be 30% after concentration.
Modification of mannanase.
Agarose was dissolved in boiling water containing 0.9 wt% NaCl as the aqueous phase, and an ethanol solution of glycerol and citric acid was mixed at a ratio of 7:5(v/v) and heated to 65 ℃ as the oil phase. Pouring the water phase into a steel tank, pressing the uniformly mixed phase into the steel tank through a membrane hole under the pressure of nitrogen, and pressing the uniformly mixed oil phase into the steel tank through the membrane hole under the pressure of nitrogen. And cooling the obtained emulsion to room temperature under mild stirring to obtain the solid microspheres. Filtering the emulsion, sequentially washing the microspheres with absolute ethyl alcohol, naturally drying at room temperature overnight and collecting.
Activation of mannanase: taking a self-made microsphere as a basic medium, adding 2mL of NaOH solution (1mol/L), 1mL of ether and 2g of mannase, stirring in a water bath at 25 ℃ at a rotating speed of 170r/min for reaction for 3.0h, repeatedly washing with deionized water, and finally drying to obtain the microsphere with active epoxy groups on the surface. (the optimization effect is shown in the table 1)
Hydraulic cavitation technology
The hydrodynamic cavitation is that when liquid passes through a throttling device, pressure drop is generated due to the flow-resisting action of the throttling device, when the pressure is reduced to the saturated vapor pressure of the liquid or even negative pressure, the liquid is instantly and violently vaporized to generate a large amount of cavitation bubbles, when the vapor pressure or even negative pressure, the liquid is instantly and violently vaporized to generate a large amount of cavitation bubbles, and then when the pressure is increased, the cavitation bubbles are instantly broken and collapsed, thereby generating cavitation effect.
The concentrated juice is subjected to a throttling device with the hydraulic cavitation pressure of 0.15MPa, the CMC-Na concentration of 1.0 percent, the force cavitation time of 11.0min, the hydraulic cavitation temperature of 35 ℃ and the ultrasonic frequency of 35kHz (when the ultrasonic intensity of common liquid is increased, the cavitation intensity is increased, but after reaching a certain value, the cavitation tends to be saturated, and at the moment, the ultrasonic intensity is increased, a large amount of useless bubbles are generated, so that the scattering attenuation is increased, and the cavitation intensity is reduced). (the optimization effect is shown in Table 2)
TABLE 1 Activity and efficiency before and after modification of mannan
Figure RE-GDA0003022591770000071
TABLE 2 comparison of hydrodynamic cavitation technique with homogenization effect
Figure RE-GDA0003022591770000072
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.

Claims (1)

1. A processing method of full-nutrition concentrated pomegranate juice is characterized by comprising the following steps: the method comprises the following steps:
selecting pomegranate with fresh fruits, normal color and flavor and no mildew and disease and insect pests;
good effect of washing and sterilizing
Fully washing the selected hawthorn with flowing water to remove surface silt; putting the cleaned pomegranate into an ozone nano water mixing and sterilizing device for cleaning, and mixing ozone bubbles and nano atomized water according to a mass ratio of 3:4, mixing, leading the mixture into a cleaning tank together to ensure that the treatment concentration of the ozone micro-nano bubble water is 2 mg/L, the treatment time is 8 minutes, and the passing air volume is 0.15m3The nanometer atomized water adopts 10 percent of water ions with the particle size range of 80nm, and the air passing rate is 0.2m3The fruits and vegetables are cleaned and sterilized under the mutual cooperation;
performing ultrafiltration on the obtained product by using microwave synergistic adsorption resin
Pulping and concentrating sterilized hawthorn and pomegranate, pouring the concentrated juice into a microwave synergistic adsorption resin ultrafiltration device, wherein the microwave frequency is 300MHz, the adsorption resin is porous resin, 10 layers of adsorption resin are closely arranged, two layers of membranes with the diameter of 0.45 mu m are respectively added at two sides of the adsorption resin, and the power of the suction filter is 1200W;
fourth step of concentration
Concentrating the filtered raw pulp at low temperature in vacuum, and controlling the content of soluble solids to be 30% after concentration;
addition of the mannase
Adding the modified mannanase to the concentrated juice;
the preparation steps of the modified mannase are as follows:
agarose was dissolved in boiling water containing 0.9 wt% NaCl as the aqueous phase, and an ethanol solution of glycerol and citric acid was mixed at a ratio of 7:5(v/v) and heated to 65 ℃ as an oil phase; pouring the water phase into a steel tank, pressing the water phase into the steel tank through a membrane hole under the pressure of nitrogen, and pressing the oil phase into the steel tank through the membrane hole under the pressure of nitrogen; cooling the obtained emulsion to room temperature under mild stirring to obtain solid microspheres; filtering the emulsion, washing the microspheres with absolute ethyl alcohol, naturally drying at room temperature overnight and collecting;
activation of mannanase: taking microspheres as a basic medium, adding 1mol/L NaOH solution, diethyl ether, mannase and NaOH solution: diethyl ether: the ratio of mannanase mL: mL: g is 2: 1: 2, stirring and reacting in a water bath at 25 ℃ for 3.0h at the rotating speed of 170r/min, repeatedly washing with deionized water, and finally drying to obtain the microspheres with active epoxy groups on the surfaces;
sixthly, hydrodynamic cavitation technology
And (3) performing hydrodynamic cavitation operation on the treated fruit juice, wherein the hydrodynamic cavitation pressure is 0.15MPa, the mass concentration of CMC-Na is 1.0%, the hydrodynamic cavitation time is 11.0min, the hydrodynamic cavitation temperature is 35 ℃, and the frequency of ultrasonic waves is 35kHz, so as to obtain the total-nutrient concentrated pomegranate juice, and bottling, sealing, sterilizing and cooling the juice to obtain the finished product of the total-nutrient concentrated pomegranate juice.
CN202011632883.XA 2020-12-31 2020-12-31 Processing method of full-nutrient concentrated pomegranate juice Pending CN112841471A (en)

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