Cryoconcentration method for adding dimethyl dicarbonate into fruit juice

Abstract

The invention discloses a cryoconcentration method for adding dimethyl dicarbonate into fruit juice, which comprises the following steps that: 1) the temperature of a cooling medium in a condenser in a vacuum concentrator is adjusted below 10 DEG C; 2) fruit normal juice is added into a vacuum concentration container, and is vacuumized to the absolute pressure which is lower than 2kPa; 3) a container is utilized to absorb dimethyl dicarbonate in a vacuum way; and 4) the fruit juice is heated and concentrated, the heating temperature is not higher than 30 DEG C, and the solid content of the fruit juice is concentrated to 20-60%, wherein the amount of the dimethyl dicarbonate which is absorbed in the step 3) is that: the concentration of the dimethyl dicarbonate in the fruit juice before the fruit juice is concentrated is 10-50ppm. The fruit juice concentration method is simple and practicable, and can simultaneously prevent the fruit juice from spoilage during the concentration process.

Description

technical field [0001] The invention relates to a low-temperature concentration method for adding dimethyl dicarbonate to fruit juice. Background technique [0002] Concentrated fruit juice is a kind of product produced by fruit juice, sterilization, concentration, filling and other processes. Concentrated fruit juice is the main raw material for the development of fruit juice drinks, fruit wine, fruit vinegar and other fruit processing products. Concentrated fruit juice has the characteristics of small size, convenient transportation, and low packaging cost, especially as a fruit juice variety for international trade. [0003] At present, the most commonly used method of concentration is vacuum concentration. The boiling point of vacuum concentration is negatively correlated with the degree of vacuum. In theory, the boiling point of water at 1kpa vacuum is 6.97°C, 2kpa is 17.50°C, 3kpa is 24.08°C, 5kpa is 32.87°C, and 10kpa is 32.87°C. It is 45.81°C, because water vapor is...

AI Technical Summary

Problems solved by technology

At present, some heat-sensitive fruit juices are concentrated at this temperature, which is prone to problems such as taste change, color change, and serious loss of aroma. Using higher vacuum and low-temperature concentration can solve this problem to a certain extent, but in higher vacuum and low-temperature concentration conditions In this case, the juice may be spoiled during the concentration process