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Processing technology for raspberry juice and beverage and product thereof

A processing technology and fruit juice technology, which is applied in the field of raspberry juice beverage processing technology and products, can solve problems such as inconsistent ripening time of raspberries, achieve bright color, dark red color, and promote development.

Inactive Publication Date: 2009-11-18
辽宁省果树科学研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] On the basis of improving the conventional juicing process, the present invention freezes the raspberry fruit and then squeezes the juice, which can not only solve the problem of inconsistent ripening time of the raspberry, but also fully retain the aroma and nutrients in the fruit; heat stabilization treatment is adopted Prevent turbidity after fruit juice drinks; use ultrafiltration membrane to remove suspended solids and miscellaneous bacteria in fruit juice drinks, so that fruit juice drinks have no sediment and more stable properties after bottling

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Ingredients: Raspberry, Purified Water, Cane Sugar, Citric Acid.

[0026] Preparation process: remove the fruit stalks, branches and leaves of ripe fresh raspberries, remove unqualified fruits such as diseases and insect pests, discoloration, deterioration, etc., wash them in running water and control the water;

[0027] Freeze the cleaned product at -3°C and squeeze the juice;

[0028] Warm the squeezed fruit juice to 80°C to kill enzymes, then quickly cool down to 45°C, add 0.01% fruit juice weight pectinase and 0.003% fruit juice weight tree amylase to perform enzymatic hydrolysis to detect the degradation of pectin and starch Effect;

[0029] Use a diatomite filter to filter the fully degraded juice to obtain the original juice;

[0030] Carry out sugar and acid detection and deployment on the raw fruit juice, measure the sugar content of the fruit juice through a hammer meter, and measure the acidity of the fruit juice through an indicator titration method. The ...

Embodiment 2

[0034] Ingredients: Raspberry, Purified Water, Cane Sugar, Citric Acid.

[0035] Preparation process: remove the fruit stalks, branches and leaves of ripe fresh raspberries, remove unqualified fruits such as diseases and insect pests, discoloration, deterioration, etc., wash them in running water and control the water;

[0036] Freeze the cleaned product at -6°C and squeeze the juice;

[0037] Heat the squeezed fruit juice to 95°C to kill the enzyme, then quickly cool down to 48°C, add 0.014% fruit juice weight pectinase and 0.005% fruit juice weight amylase to carry out enzymatic hydrolysis, and test the degradation effect of pectin and starch ;

[0038] Use a diatomite filter to coarsely filter the fully degraded juice to obtain the original juice; the diatomite filter aid used is middle soil 25 μm;

[0039] The raw fruit juice is tested and blended with sugar and acid, the sugar content of the juice is measured by a hammer meter, and the acidity of the juice is measured b...

Embodiment 3

[0043] Ingredients: Raspberry, Purified Water, Cane Sugar, Citric Acid.

[0044] Preparation process: remove the fruit stalks, branches and leaves of ripe fresh raspberries, remove unqualified fruits such as diseases and insect pests, discoloration, deterioration, etc., wash them in running water and control the water;

[0045] Freeze the cleaned product at -5°C and squeeze the juice;

[0046] Heat the squeezed juice to 90°C to kill the enzyme, then quickly cool it down to 46°C, add 0.012% and 0.004% of the weight of the juice respectively with raspberry-specific pectinase and amylase for enzymatic hydrolysis, and detect pectin and starch degradation effect;

[0047] Use a diatomite filter to roughly filter the fully degraded juice to obtain the original juice;

[0048] The raw fruit juice is tested and blended with sugar and acid, the sugar content of the juice is measured by a hammer meter, and the acidity of the juice is measured by an indicator titration method. The sug...

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PUM

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Abstract

The invention discloses raw fruit juice and beverage thereof, in particular processing technology for raspberry juice and beverage and a product thereof. The raspberry juice and the beverage are prepared through the processes of refrigerating raspberry and squeezing juice, enzymolysis treatment, filtration, blending, thermal stability treatment, filter filtration and sterilization, and the like. The raspberry raw juice and the juice beverage have the characteristics of stable property, clear and transparent properties, no sediment, and raw fruit flavor and nutrient content maintenance.

Description

technical field [0001] The invention relates to a fruit juice drink product and its processing technology, in particular to a raspberry juice drink processing technology and product. Background technique [0002] Raspberry, also known as raspberry, is a plant of the genus Rubus in the Rosaceae family. Its species include raspberry, black raspberry, yellow raspberry and purple raspberry. It contains 12.6% soluble solids, 10.8% sugar, 58.8ug / 100g vitamin C, 95.6ug / g vitamin E, 3.85mg / 100g protein, and 82% fruit juice yield. The fruit is bright in color, juicy and rich in flavor. A variety of vitamins and mineral elements, especially rich in SOD, tannic acid, flavonoids, anthocyanins and other anti-cancer and anti-aging substances, which have the effects of anti-cancer, enhancing immunity, improving blood circulation, and lowering blood pressure. Known as the "fruit of life". Raspberry fruit can be processed into jam, fruit wine, juice, and can also be used to extract food ad...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L1/212A23L1/29A23L2/70A23L2/74A23L19/00A23L33/00
Inventor 隋洪涛隋韶奕王雪松张素敏李珂
Owner 辽宁省果树科学研究所
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