A kind of preparation technology of freshly squeezed peach juice

Abstract

The invention relates to a preparation process of freshly squeezed honey peach juice and belongs to the technical field of food and beverage. Breaking pulping and steam enzyme deactivation coupling technologies are adopted, ultra-fast cooling is immediately carried out after pulping and enzyme deactivation are carried out, namely vacuum cooling and chilled brine conduction cooling are coupled, technological parameters are strictly controlled in the whole technological process, the quality of raw materials is protected to the utmost extent, heat action temperature is lowered, heat action time is shortened, enzyme deactivation effect is excellent, and the original colour, luster, flavour and nutrition of honey peach are reserved. The preparation process of the freshly squeezed honey peach juice is realized by the following steps: controlling the quality of the honey peach raw material, cleaning, enucleating, breaking, pulping, carrying out steam enzyme deactivation coupling, carrying out ultra fast cooling, filtering, carrying out superfine grinding, blending and homogenizing, sterilizing, and carrying out aseptic filling. NFC (not from concentrate) freshly squeezed honey peach juice produced by adopting the preparation process has the advantages that a physical method is utilized for inhibiting enzymatic browning to the utmost extent, the original colour, fragrance, taste and nutrition of the honey peach are kept, pigment, essence, preservative and the like are not added, and high-quality freshly squeezed honey peach 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 fruit juice of peaches, which are easy to brown. 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. Due to the nutrition, flavor, health and low carbon of NFC juice, it has been sought after by European and American societies and has developed 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 mor...

AI Technical Summary

Problems solved by technology

[0006] From the analysis of existing patents and journal papers, it is not difficult to find that most of the inventions or researches focus on the research of fruit juice anti-browning agents, often ignoring the enzymatic browning of fruit pulp during the fruit crushing process. Most of them are cold crushed and pulped first, and then heated to kill enzymes

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