Technique for producing concentrated clear peach juice

Abstract

The invention relates to a process for producing concentrated peach clear juice. The process aims to solve or relieve the technical problems that the process of fruit juice processing has fruit juice brown stain, post turbidness, nutriment loss, aromatic substances dissipation and the like. The main process comprises the following steps: cleaning and selecting peaches, removing and washing peach cores, and crushing the peaches; adding fruit pulp enzyme and pectinase into the peaches to soften the peach fleshes, and storing the peach fleshes for a short time after softness; squeezing the peach fleshes, and filtering the fruit juice roughly; and performing the steps of pre-pasteurization, ultrafiltration, concentration, secondary pasteurization, filling, storing and the like. The process is designed reasonably, improves fruit juice yield and the polyphenols content in the fruit juice, and basically eliminates or relieves the problems of the fruit juice brown stain, the post turbidness, the nutriment loss, the aromatic substances dissipation and the like; the produced peach juice is transparent without impurities and has connatural fragrance and taste of the peach; at the same time, peach concentrated pulp is processed and produced, thus the fleshes on the peach cores are fully used so as to save peach resources and reduce the production cost.

Description

technical field [0001] The invention relates to a production method of fruit juice, in particular to a production process of concentrated peach clear juice. Background technique [0002] Peach fruit has beautiful flavor and rich nutrition. It not only contains protein, vitamin A, vitamin B1, vitamin B2, vitamin C, calcium, phosphorus and other trace elements, but also rich in iron, which contains more than 1 mg of iron per 100 grams of pulp. Peaches are also rich in potassium, which can help the body excrete excess salt and help lower blood pressure. Peach has a special fragrance, and it is mainly concentrated in the fresh fruit that is ripe and marketed in summer. my country's traditional juicy peaches and Okubo peaches are juicy and thin-skinned when they mature, and are easy to rot and are not resistant to storage and transportation. As the area of ​​fruit growers planting peaches expands, the output is also increasing, and the price is very low during the full fruit per...

AI Technical Summary

Problems solved by technology

The existence of these factors not only affects the appearance and flavor of the juice, but also causes the loss of nutrients and even the deterioration of the juice.

At present, the research and development of peach juice in my country is still in its infancy, and there is no detailed research report on peach fruit deep-processing products. Studies have found that peach fruit contains a large amount of pectin substances, which affect the juice yield and clarification of peach juice. Therefore, selecting the appropriate decomposing enzyme and determining the technological parameters in the processing process will help to solve or alleviate the above-mentioned technical problems, and are the key to producing high-quality peach juice

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