Concentrated fruit juice of strawberry and preparing method

• Main Authors: SHAN ZHENGUANG, LI YUSONG
• Format: Patent
• Language: Chinese; English
• Published: 29.10.2008
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a concentrated strawberry filtered juice product and a preparation method. The concentrated strawberry juice is a concentrated juice which is prepared by adopting odium D-isoascorbate to fix the color and pectic enzyme, amylase and protease to carry out hydrolytic treatment, the content of the solvable solid matter of the concentrated strawberry filtered juice is 40 percent to 60 percent and the pH value equals to 3.8 to 4.2. One important contribution of the invention lies in that the crushing of strawberries is realized on the base of the selection of the color fixative, thereby greatly improving the color index of the concentrated strawberry juice, meanwhile, pectic enzyme, amylase and protease are utilized to hydrolyze the strawberry juice, thereby hydrolyzing the nutrient materials into nutrient content which is more helpful to the absorption of human body and has special physiologic functions, and the techniques, such as adsorption, ultrafiltration, etc., are adopted, thereby fina