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Non-thermal preparation method of fruit and vegetable juice and beverage thereof

A fruit and vegetable juice and vegetable technology, applied in the field of non-thermal preparation of fruit and vegetable juice and its beverages, can solve the problems of restricting the commercial application of HHP, poor sterilization effect, equipment loss, etc., to ensure product quality, functional nutrition, and small nutritional loss , Guarantee the effect of safety and quality

Active Publication Date: 2017-02-01
新疆新康农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

HHP has good sterilization effect on high-acid food, but poor sterilization effect on low-acid food. At the same time, higher pressure will cause equipment loss and energy loss. These problems restrict the commercial application of HHP

Method used

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  • Non-thermal preparation method of fruit and vegetable juice and beverage thereof
  • Non-thermal preparation method of fruit and vegetable juice and beverage thereof
  • Non-thermal preparation method of fruit and vegetable juice and beverage thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Example 1. Processing of HPCD-HHP papaya juice beverage

[0045] (1) Raw material pretreatment: select mature, no rot, no diseases, insect pests and mechanical damage of papaya, clean it, peel the clean papaya, remove the seeds, and cut into slices about 4mm;

[0046] (2) Blanching: slice the papaya, blanch it with steam for 5 minutes, and cool it quickly with drinking water;

[0047] (3) Beating: Mix the blanched papaya slices with drinking water at a mass ratio of 1:4, and use a beater to beat to obtain papaya juice;

[0048] (4) Blending: Add food grade white sugar and food grade citric acid to the papaya pulp for flavoring. The addition amount of white sugar and citric acid is based on the quality of the papaya pulp juice, and the amount of white sugar added is the papaya juice. 8% of the quality of papaya juice, and the amount of citric acid added is 0.2% of the quality of papaya juice;

[0049] (5) Gum milling, homogenization, and degassing: use a colloid mill and a homoge...

Embodiment 2

[0058] Example 2. Processing of HPCD-HHP strawberry juice beverage

[0059] (1) Raw material pretreatment: select fresh, complete, and non-rotted strawberries, wash them, remove the leaves, and cut into slices of about 4 mm;

[0060] (2) Blanching: slice the strawberries, blanch them with steam for 2 minutes, and cool them quickly with drinking water;

[0061] (3) Beating: Mix the blanched strawberry slices with drinking water in a ratio of 1:1.5, and use a beater to beat to obtain strawberry juice;

[0062] (4) Blending: Add food-grade white sugar and food-grade citric acid to the strawberry syrup for flavoring. The amount of white sugar and citric acid added is based on the quality of the strawberry syrup, and the amount of white sugar added is the strawberry syrup 10% of the mass, the addition of citric acid is 0.3% of the mass of papaya juice;

[0063] (5) Glue milling, homogenization, and degassing: use a colloid mill and a homogenizer to glue and homogenize the prepared strawberr...

Embodiment 3

[0073] Example 3 Processing of HPCD-HHP mango juice beverage

[0074] (1) Raw material pretreatment: select fresh, complete, and non-rotted mangoes, clean them, and cut them into slices of about 4 mm;

[0075] (2) Blanching: slice the mango, blanch it with steam for 3 minutes, and quickly cool it with drinking water;

[0076] (3) Beating: Mix the blanched mango slices with drinking water in a ratio of 1:3, and use a beater to beat to obtain mango juice;

[0077] (4) Blending: Add food-grade white sugar and food-grade citric acid to the mango syrup for flavoring. The amount of white sugar and citric acid added is based on the quality of the mango syrup, and the amount of white sugar added is the mango syrup. 9% of the mass, and the amount of citric acid added is 0.2% of the mass of mango juice;

[0078] (5) Glue milling, homogenization, and degassing: use a colloid mill and a homogenizer to glue and homogenize the prepared mango slurry in sequence, the number of glue grinding is 3 times...

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Abstract

The invention discloses a fruit vegetable juice and a non-thermal preparation method thereof. The method comprises the following steps: 1) carrying out colloid milling, homogenization and degassing on the juice prepared by blanching fruits or vegetables in sequence, carrying out pressure maintaining in atmosphere of carbon dioxide with pressure intensity of 5-6MPa, releasing the pressure to normal pressure after the pressure maintaining, and collecting the obtained semi-finished product; 2) cooling the semi-finished product obtained in the step 1), carrying out pressure maintaining at normal temperature with pressure intensity of 100-300MPa, and releasing the pressure after the pressure maintaining to obtain the fruit and vegetable juice. The method has the advantages of ensuring the safety and nutrition of the good while passivating the endogenous enzyme and killing the microorganism, and being efficient, energy-saving, green and environment-friendly.

Description

Technical field [0001] The invention belongs to the field of food processing and relates to a non-thermal preparation method of fruit and vegetable juice and beverages thereof. Background technique [0002] my country is recognized as a major producer of fruits and vegetables in the world, and produces a large number of fruits and vegetables every year, most of which are mainly fresh food, and a small part of processed fruit juice. The production of fruit and vegetable juice can not only increase the proportion of deep processing of fruits and vegetables, improve resource utilization, but also adjust the off-peak season and increase farmers' income. [0003] Thermal sterilization technology has a history of more than 200 years. For a long time, thermal sterilization technology has been widely used in fruit and vegetable juice processing due to its economical and effective advantages. Although heat sterilization can effectively kill pathogenic bacteria, spoilage bacteria and toxin-...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/70A23L2/76
CPCA23L2/02A23L2/70A23L2/76
Inventor 吴继红陈冬胡小松廖小军左亚文
Owner 新疆新康农业发展有限公司
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