Title:
LUO HAN GUO JUICE AND PREPARATION METHOD THEREOF
Document Type and Number:
WIPO Patent Application WO/2019/109532
Kind Code:
A1
Abstract:
Luo han guo juice and a preparation method thereof. The method comprises: preparing fresh luo han guo fruits, and washing and grinding the same; adding a macerating enzyme; and performing enzymolysis under an ultra high pressure of 120-220 MPa and maintaining the pressure for 10-15 minutes.
Inventors:
YANG WENGUO (CN)
XIE YONGFU (CN)
SONG YUNFEI (CN)
LI YUANYUAN (CN)
JIANG ZHIZHOU (CN)
XIE YONGFU (CN)
SONG YUNFEI (CN)
LI YUANYUAN (CN)
JIANG ZHIZHOU (CN)
Application Number:
PCT/CN2018/078213
Publication Date:
June 13, 2019
Filing Date:
March 07, 2018
Export Citation:
Assignee:
GUILIN LAYN NATURAL INGREDIENTS CORP (CN)
International Classes:
A23L2/02
Domestic Patent References:
| WO2001054518A2 | 2001-08-02 |
Foreign References:
| CN106333206A | 2017-01-18 | |||
| CN107232444A | 2017-10-10 | |||
| CN106070611A | 2016-11-09 | |||
| CN101283831A | 2008-10-15 | |||
| CN101167539A | 2008-04-30 | |||
| CN101283831A | 2008-10-15 |
Other References:
GU, YUFENG ET AL.: "Applications of macerating enzyme in processing of fruits and vegetables", JOURNAL OF FOOD SCIENCE AND BIOTECHNOLOGY, vol. 24, no. 3, 30 May 2005 (2005-05-30), pages 80 - 83
CHEN HEQING ET AL.: "Influence of Ultra-high Pressure Treatment on Activity of Pectinase and Peroxidase in Fresh Orange Juice", FOOD SCIENCE [J, no. 15, 2011, pages 54 - 57
CHEN HEQING ET AL.: "Influence of Ultra-high Pressure Treatment on Activity of Pectinase and Peroxidase in Fresh Orange Juice", FOOD SCIENCE [J, no. 15, 2011, pages 54 - 57
Attorney, Agent or Firm:
NANNING SHUHUA INTELLECTUAL PROPERTY AGENCY (CN)
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