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Preparation process of squeezed apple juice

A preparation process and a technology for freshly squeezed juice, which are applied in the field of preparation of freshly squeezed fruit juice of apples that are prone to browning, can solve the problems of restraining the degree of browning and the limited effect, and achieve the advantages of maintaining flavor and nutrition, fast cooling speed and accelerating cooling speed. Effect

Active Publication Date: 2016-11-16
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of first cold crushing and then inactivating enzymes is actually the vast majority of browning has been completed in the process of cold crushing, and the subsequent inactivation of enzymes has a very limited degree and effect of inhibiting browning

Method used

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  • Preparation process of squeezed apple juice
  • Preparation process of squeezed apple juice
  • Preparation process of squeezed apple juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Choose fresh and ripe Red Fuji apples, free from mildew, rot, insects, qualified pesticide residues, and sugar content greater than 10Brix;

[0025] (2) Cleaning: put the apples in step (1) into the bubbling washing machine, and fully clean the apples by bubbling, stirring, etc.;

[0026] (3) Petal cutting: use a petal cutting machine to cut the apple into 4 petals;

[0027] (4) Coupling of crushing and killing enzymes: select the steam pressure as 0.12MPa, first pass the steam for 2 minutes to drive away the oxygen in the equipment, feed the screw quantitatively, pass the steam to heat while crushing, and the slurry will be heated to 80°C within 3 minutes. Keep for 48s and discharge;

[0028] (5) ultra-fast cooling: the apple slurry described in step (4) is quickly entered in the vacuum cooler, the vacuum degree is 0.096MPa, the temperature of the frozen brine in the jacket is-6°C, and the material descends in a film shape, Part of the water evaporates, and the t...

Embodiment 2

[0034] (1) Choose fresh and ripe Red Fuji apples, free from mildew, rot, insects, qualified pesticide residues, and sugar content greater than 10Brix;

[0035] (2) Cleaning: put the apples in step (1) into the bubbling washing machine, and fully clean the apples by bubbling, stirring, etc.;

[0036] (3) Cutting the petals: use a petaling machine to cut the apples into 6 petals;

[0037] (4) Coupling of crushing and killing enzymes: select the steam pressure as 0.18MPa, first pass the steam for 3 minutes to drive away the oxygen in the equipment, feed the screw quantitatively, pass the steam to heat while crushing, and the slurry will be heated to 85°C within 2 minutes. After keeping for 33s, discharge;

[0038] (5) ultra-fast cooling: the apple slurry described in step (4) is quickly entered in the vacuum cooler, the vacuum is 0.085MPa, the temperature of the frozen brine in the jacket is-5°C, and the material descends in a film shape, Part of the water evaporates, and the t...

Embodiment 3

[0046] (1) Choose fresh and ripe Red Fuji apples, free from mildew, rot, insects, qualified pesticide residues, and sugar content greater than 10Brix;

[0047] (2) Cleaning: put the apples in step (1) into the bubbling washing machine, and fully clean the apples by bubbling, stirring, etc.;

[0048] (3) Petal cutting: use a petal cutting machine to cut the apple into 8 petals;

[0049] (4) Coupling of crushing and killing enzymes: select the steam pressure as 0.22MPa, first pass the steam for 2 minutes to drive away the oxygen in the equipment, feed the screw quantitatively, pass the steam to heat while crushing, and the slurry will heat up to 92°C within 1 minute. Keep it for 12s and discharge it;

[0050] (5) Ultra-fast cooling: the apple slurry described in step (4) is quickly put into the vacuum cooler, the vacuum degree is 0.092MPa, the temperature of the frozen brine in the jacket is -4°C, and the material descends in a film shape, and a part The water evaporates, and ...

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Abstract

The invention relates to a preparation process of squeezed apple juice and belongs to the technical field of foods and beverages. A crushing and pulping, and steam enzyme inactivation integrated coupling technology is adopted; after pulping and enzyme inactivation are carried out, ultra-fast cooling can be immediately carried out; vacuum cooling and frozen saline water conducting cooling are coupled; in a whole technological process, technological parameters are strictly controlled and the quality of apples is protected to the greatest extent; the heat acting temperature is reduced and the heat acting time is shortened; the enzyme inactivation effect is extremely good; and original color and luster, flavor and nutrients of the apples are kept. The preparation process can be realized through the following aspects that quality control, crushing and pulping and steam enzyme inactivation on the apples are coupled; and the ultra-fast cooling, superfine crushing, blending and homogenization, sterilization and rapid cooling, and sterile filling are carried out. The squeezed apple juice produced by the preparation process inhibits enzymatic browning to the greatest extent through utilizing a physical method and the original flavor, mouth feel and nutrients of the fresh apples are kept; and pigments, essence, preservatives and the like are not added, so that the high-quality squeezed apple juice can be obtained.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to a preparation process of freshly squeezed apple juice that is prone to browning. Background technique [0002] Freshly squeezed juice, referred to as NFC, is the abbreviation of Not From Concentrate in English, and it is called "non-concentrated reduced juice" in Chinese. ), fully retaining the original fresh flavor of the fruit. Most of the pure fresh fruit juices currently on the market are actually just ordinary concentrated reduced fruit juices, which are reduced by adding water, sugar, preservatives, etc. to drinkable fruit juices. It is precisely because of its nutrition, flavor, health and low carbon that NFC juice is sought after by European and American societies and develops rapidly. From 1997 to 2010, the global sales of NFC juice increased by 68%, of which the UK increased by 90%. At present, European and American NFC juices account for more t...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/52A23L5/20
CPCA23L2/04A23L2/52A23L2/56A23V2002/00A23V2300/14A23V2250/708A23V2250/032A23V2200/048
Inventor 崔政伟俞建峰陈海英崔捷
Owner JIANGNAN UNIV
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