Method for processing Pachyrhizus juice concentrate with good taste and stable color value

US10231475B2 · kind B2 · utility

Assignee

• SDIC ZHONGLU FRUIT JUICE CO., LTD. · CN

Inventors

• Jiming Zhang · Austin, US
• Sixin Wang · Changsha, CN
• Chuanzhu Leng · Tianjin, CN
• Xinfei Song · Beijing, CN
• Nan Jiang · Tangxia, CN
• Ying Wang · Beijing, CN
• Ying Yu · Beijing, CN
• Yajun Sun · Tianjin, CN
• Rui Huang · Beijing, CN
• Qingshan Zhang · Shanghai, CN
• Yaxu Yang · Beijing, CN
• Xihong Li · Beijing, CN

Key dates

• Filing date: Jul 22, 2016
• Grant date: Mar 19, 2019
• Expiry date: Mar 2, 2037

Classification

• Technology area (CPC A): Human Necessities
• CPC primary: A23L29/06
• WIPO field: Food chemistry
• WIPO sector: Chemistry

Abstract

Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C.; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.