Concentrated fruit pulp of pear and preparing method

Abstract

The invention provides a concentrated pear pulp and a preparation method. The method comprises the steps as follows: carding machines are used for cleaning raw material with ozone pumped in at the same time, 0.03 percent of sodium D-isoascorbate and 0.03 percent of sodium tripolyphosphate are added to fix the color, the pear is crushed and enucleated by a roll-type crusher, and the concentrated pulp of which the solvable solid matter takes up 30.0 percent to 35.0 percent of total content is obtained after pulping, degassing, centrifuging, homogenizing and concentrating; the concentrated pulp is stored at the temperature of minus 18 DEG C after being sterilized and aseptically filled. One important contribution of the invention lies in that the cold crushing of pears is realized on a basis of the selection of the color fixative, thereby greatly improving the color index of the concentrated pear pulp. The sodium D-isoascorbate selected by the invention to fix color is an oxygen consumption-type antioxidant and can be converted to D-isoascorbic acid under an acidic condition; the D-isoascorbic acid is one stereo isomer of the L-ascorbic acid and the oxidation resistance thereof far exceeds that of L-ascorbic acid, thus the D-isoascorbic acid has a good color fixing function when combined with the sodium tripolyphosphate which has complexation function.

Description

technical field [0001] The invention relates to a concentrated pear pulp and a preparation method thereof, and is especially suitable for a raw material storage method for secondary food processing, and belongs to the technical field of fruit deep processing. Background technique [0002] The concentrated fruit and vegetable juice processing and production industry belongs to the beverage industry category, and the products are mainly used to provide downstream beverage production enterprises as the main raw materials and ingredients of fruit and vegetable beverages and other beverages. With the huge development of the fruit juice beverage market, fruit juice has become a daily consumer product in developed countries. Due to the increasing concentration of fruit juice brands, product differentiation is showing a trend of narrowing. In the case of a stable channel structure and similar market promotion, consumers pay more attention to the quality and connotation of the produc...

AI Technical Summary

Problems solved by technology

In the traditional process, VC and sodium sulfite are used as antioxidants to inhibit the browning of fruit juice, but the final result is still browning. Because the plant contains ascorbic acid oxidase, when the fruit and vegetable tissues are destroyed and contact with the air, ascorbic acid can be quickly destroyed. Moreover, ascorbic acid itself can be oxidized to cause browning, which is a problem that the fruit juice industry has not completely solved so far.