http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107373233-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2017-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107373233-B |
| titleOfInvention | High-quality muskmelon juice product and preparation method thereof |
| abstract | The invention provides a preparation method of a high-quality melon juice product, which comprises the following steps: (1) precooling the melon raw material to obtain a precooled melon; (2) juicing the precooled muskmelon, and centrifugally separating the obtained juice to obtain a muskmelon juice clear solution; (3) adding calcium chloride and catechin into the clear muskmelon juice, adjusting the pH to 2-2.3, homogenizing, and removing oxygen in vacuum; (4) performing high-temperature instantaneous sterilization or pasteurization for sterilization treatment, and rapidly cooling after sterilization; (5) and (4) adjusting the acidity and the sugar degree of the juice obtained in the step (4), and homogenizing at high temperature to obtain a high-quality muskmelon juice product. The preparation method of the high-quality muskmelon juice product can greatly reduce the peculiar smell intensity of the muskmelon juice in the heat processing such as heat sterilization, heat and non-heat combined sterilization and the like, control the browning degree and form the heat-processed high-quality juice. |
| priorityDate | 2017-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.