I. Technical introduction: This technology is the use of enzymatic and centrifugal separation combined biotechnology production of mulberry juice, through enzymatic method to increase the juice yield, through the centrifugal separation to improve the rate of juice and improve product quality and stability. Based on this, the mulberry juice concentrate processing technology that can minimize the loss of nutrients and flavor loss of mulberry was studied through experiments. And developed a freeze-dried mulberry production technology. This technology is a key part of the fruit industry in Sandy Land. So far, the supporting 266.7hm2 fruit mulberry planting base has been completed since 2002, laying a solid foundation for the industrialization of the technology. At the same time, after 2002 small-scale trials, 2003 mid-scale trials, 2004 small-scale production and large-scale production in 2005, the mulberry juice products of this technology have been qualified for export, and began exporting in 2004.
Mulberry fruit juice is rich in nutrients, disease prevention and treatment, anti-aging and other functional features. It is a good product for functional and health food ingredients. It can be widely used in food and medicine and many other fields: (1) Mulberry functional beverages, functional foods and health foods; (2) natural mulberry red pigment; (3) fermented foods such as mulberry dried red, mulberry health vinegar; (4) dairy products such as mulberry yoghurt and mulberry fruit milk; (5) mulberry series special diabetes food; (6) mulberry ice cream, mulberry jelly, mulberry jam, etc.; (7) supplement Liver and kidney, anti-fatigue, anti-aging, eyesight, hangover drugs.
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