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One-step debitterizing and reducing acidity method of high pulp content juices

A technology with high pulp and fruit juice, applied in the fields of food adsorption, food preparation, food science, etc., can solve the problems of unsatisfactory juice flavor, restrict comprehensive utilization, and high fruit acid content, so as to improve the safety of juice, improve production efficiency, Wide range of effects

Active Publication Date: 2015-09-09
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, more and more people pay more attention to the nutrition and convenience of diet. Therefore, the demand for fruit juice drinks is increasing day by day, but the flavor of many fresh fruit juices is not satisfactory.
For example, citrus juices such as ponkan juice will produce after-bitterness during production and processing, and the content of fruit acids (mainly citric acid) is high, which seriously restricts their comprehensive utilization.

Method used

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  • One-step debitterizing and reducing acidity method of high pulp content juices
  • One-step debitterizing and reducing acidity method of high pulp content juices

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Juicing: After the fresh fruit is measured, graded, and post-ripened, scrub to remove the dirt on the fruit surface, manually select and remove rotten fruit, broken fruit and impurities, send it to the classifier for classification, and then squeeze the juice to obtain the original juice and pomace Abandon it as animal feed, etc.

[0029] (2) Rough separation of fruit juice: the original juice is centrifuged at 2000rpm in a horizontal screw centrifuge to obtain juice and pulp with low pulp content (pulp content less than 3%) after rough separation, and the pulp is pumped into the recovery tank for subsequent backfilling, and the juice into the buffer tank.

[0030] (3) Juice essence separation and enzyme inactivation: The crudely separated fruit juice is then refined, and centrifuged at 6000rpm / min by a high-speed centrifuge to separate the juice and pulp, and the fruit juice with low pulp content (pulp content is less than 1%) is sterilized at 85°C for 16 seconds, ...

Embodiment 2

[0034] according to figure 1 shown in the flowchart,

[0035] (1) Juicing: After the fresh fruit is measured, graded, and post-ripened, scrub to remove the dirt on the fruit surface, manually select and remove rotten fruit, broken fruit and impurities, send it to the classifier for classification, and then squeeze the juice to obtain the original juice and pomace Abandon it as animal feed, etc.

[0036] (2) Rough separation of fruit juice: the original juice is centrifuged at 2000rpm in a horizontal screw centrifuge to obtain juice and pulp with low pulp content (pulp content less than 3%) after rough separation, and the pulp is pumped into the recovery tank for subsequent backfilling, and the juice into the buffer tank.

[0037] (3) Juice essence separation and enzyme inactivation: The crudely separated fruit juice is then refined, and centrifuged at 6000rpm / min by a high-speed centrifuge to separate the juice and pulp, and the fruit juice with low pulp content (pulp conten...

Embodiment 3

[0044] (1) Juicing: After the fresh fruit is measured, graded, and post-ripened, scrub to remove the dirt on the fruit surface, manually select and remove rotten fruit, broken fruit and impurities, send it to the classifier for classification, and then squeeze the juice to obtain the original juice and pomace Abandon it as animal feed, etc.

[0045] (2) Rough separation of fruit juice: the original juice is centrifuged at 4200rpm in a horizontal spiral centrifuge to obtain juice and pulp with low pulp content (pulp content less than 3%) after rough separation. The pulp is pumped into the recovery tank for subsequent backfilling, and the juice is packed into the buffer tank.

[0046] (3) Juice essence separation: the roughly separated juice is then refined, and centrifuged at 7500rpm by a high-speed centrifuge to separate the juice and pulp. The juice with low pulp content (pulp content is less than 1%) is sterilized at 90°C for 12 seconds, and then recycled into the next step....

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Abstract

The present invention discloses a one-step debitterizing and reducing acidity method of high pulp content juices, and belongs to the technical field of juice preparation. The method includes the following steps: juicing fresh fruits and obtaining a raw juice, centrifuging the raw juice to obtain a crude separation of juice and pulp, pumping the crude separation juice into a buffer tank, pumping the crude separation pulp into a recovery tank for the subsequent backfilling; carrying out high-speed centrifugal separation of the crude separation juice and obtaining a fine separation of juice and pulp, pumping the fine separation juice into the buffer tank, and carrying out sterilizing and inactivating enzyme at a temperature of 85 to 90 DEG C for 10s to 30s, pumping the fine separation pulp into the recovery tank for the subsequent backfilling; after sterilizing and inactivating enzyme, pumping the fine separation juice from the buffer tank to a mixed resin tank, carrying out debitterizing and reducing acidity; backfilling the pulp, carrying out vacuum concentration and obtaining the high pulp content juices. The method can realize debitterizing and reducing acidity in one resin tank, maximize retain juice flavonoids, VC and other nutrients of the juice on the premise of removing limonin and fruit acid, and ensure the juice quality.

Description

technical field [0001] The invention relates to a method for one-step depicterization and acid reduction of fruit juice with high pulp content, and belongs to the technical field of fruit juice preparation. Background technique [0002] With the improvement of people's living standards, more and more people pay more attention to the nutrition and convenience of diet. Therefore, the demand for fruit juice beverages is increasing, but the local flavor of many fresh fruit juices is unsatisfactory. For example, citrus juices such as ponkan juice will produce after-bitterness during production and processing, and the content of fruit acids (mainly citric acid) is high, which seriously restricts their comprehensive utilization. Years of research have shown that the substances that cause the bitter taste of citrus juices such as ponkan juice are mainly divided into two categories: flavonoids and limonoid analogues. [0003] Resin adsorption is a commonly used means for debittering...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L1/015
CPCA23L2/04A23V2002/00A23V2300/02
Inventor 高彦祥刘青茹许洪高袁芳
Owner CHINA AGRI UNIV
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