| 摘要 |
PURPOSE: A production method of black chokeberry concentrate is provided to produce the black chokeberry concentrate with high efficiency without damaging various nutrients. CONSTITUTION: Black chokeberry is crushed, and mixed with a first enzyme before preheating at 45-60°C for 1-2 hours for firstly aging. The preheated product is compressed to a 10-50 mesh sieve for removing residues and obtaining filtrate. The filtrate is mixed with a second enzyme, and secondly aged at 45-60°C for 1-2 hours. The aged produce is mixed with a natural purifying agent for precipitating sediments and filtering to obtain concentrate in a sweetness of 60-75 brix. The first enzyme is selected from endo-form pectinase, exo-form pectinase, polymethylgalacturonase, or polygalacturonase. The second enzyme is selected from glucoamylase, protease, oxydase, or pectinase. [Reference numerals] (AA) Flowchart of producing chokeberry concentrate; (BB) Chokeberry; (CC) (mill) pulverizing; (DD) First enzyme; (EE) Preheating and stirring at 50-55°C; (FF) Pressurizing and filtering; (GG) Solid grounds; (HH) Second enzyme; (II) Fermenting at 50-55°C; (JJ) Third enzyme; (KK) Purifying and filtering; (LL) Precipitation; (MM) Chokeberry concentrate 65~70 brix; (NN) Storing the concentrate <4°C |
