Technique for producing concentrated clear peach juice

A production process and juice-clearing technology, applied in application, food preparation, food science and other directions, can solve the problems of fruit juice deterioration, affecting the appearance, flavor, and loss of nutrients, and achieve the goal of accelerating clarification, improving juice yield, and reducing production costs. Effect

Inactive Publication Date: 2009-04-22
河南省湖滨果品加工新技术研究院
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  • Abstract
  • Description
  • Claims
  • Application Information

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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

Method used

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  • Technique for producing concentrated clear peach juice
  • Technique for producing concentrated clear peach juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Embodiment 1 A kind of production technology of concentrated peach clear juice, see figure 1 , including the following steps:

[0032] (1) Cleaning and selecting raw peaches (juicy peaches) require no pests, no pollution, no rot, and a diameter of more than 60mm. The peaches are cleaned by soaking in the circulating water of the fruit storage tank. During the lifting process, the tap water is sprayed and cleaned to reduce or eliminate microorganisms on the surface of the raw materials. Residual pesticides, soil, etc.; pick out mildew, apples and sundries that have deteriorated due to diseases and insect pests (leaves, twigs, packaging bags, weeds, ropes, etc.);

[0033] (2) Core removal and core washing The selected peaches enter the core removing machine to remove the core, and the separated core enters the core washing machine to wash the core, wash off the pulp on the core, and transport it into the crushing storage bucket, which can make full use of the peach fruit ...

Embodiment 2

[0047] Embodiment 2 A kind of production technology of concentrated peach clear juice, see figure 1 , including the following steps:

[0048](1) Cleaning and sorting Soak and clean the Okubo peaches in the circulating water of the fruit storage pool, and spray and clean them with tap water during the lifting process; pick out the apples and sundries that have deteriorated due to mildew, diseases and insect pests;

[0049] (2) Pitting and core washing The selected peaches enter the core removing machine to remove the core, and the separated core enters the core washing machine;

[0050] (3) Breaking and adding enzymes Break the pulp after denuclearization to a particle size of 5-10mm, and add 50-100mL of pulp enzyme and 10-30mL of pectinase to each ton of fruit pulp at the same time;

[0051] (4) Soften the pulp in the core by steam, add an appropriate amount of water to wash the core, and after the core washing water and pulp are collected, heat it to 49-54°C with a tubular h...

Embodiment 3

[0063] Embodiment 3 A kind of production technology of concentrated peach clear juice is basically the same as embodiment 1, the difference is: step (3) adds 55mL of pulp enzyme and 15mL of pectinase to every ton of fruit pulp; step (8) enzyme Cool the pre-pasteurized fruit juice to 50°C and enter the enzymatic hydrolysis tank. At the same time, add 40mL of pectinase and 30mL of amylase per ton of fruit juice, and do not add after enzymatic hydrolysis until the detection of pectin and starch shows "-". Activated carbon. The quality index of gained concentrated peach clear juice is shown in Table 1.

[0064] Table 1 Quality index of concentrated peach clear juice

[0065]

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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...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/212A23L1/29A23L2/82A23L2/70A23L19/00A23L33/00
Inventor 陈向华王晓燕王光增
Owner 河南省湖滨果品加工新技术研究院
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