Sdic Zhonglu Fruit Juice Co., Ltd.

Other

Rushan Zhongcheng Fruit Juice Beverage Co., Ltd.

Sixin Wang

Xihong Li

Chuanzhu Leng

Nan Jiang

Jiming Zhang

Xinfei Song

Jing Jin

Chongxiao Shao

Gang Xin

Xiangyang Zheng

Baoshuang Tian

Yajun Sun

Ying Wang

Rui Huang

Ying Yu

Qingshan Zhang

Xiaoyu Jia

Yage Xing

Weili Li

Haidong Liu

Yanfang Pan

Ting Xue

Xiaotong Chen

Meijun Du

Yaxu Yang

Haitao Ye

Weiqi Yang

The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.

Multidimensional ecological preservation technology for sweet potatoes

The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70&#xb0; C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360&#xb0;) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

Technology for three-dimensional microwave air-jet drying of persimmon slices

Disclosed is a method for processingjuice 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&#xb0; 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 thejuice after acidity adjustment; (7) secondary pasteurization: cooling to 53&#xb0; C.; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processingjuice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable forjuice 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.

[object Object]

A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.

Method for producing clear, concentrated sweet potato juice

Growing community of inventors

Beijing, China

Sixin Wang