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Technology for preparing clear concentrated apple juice

A technology of concentrated apple juice and preparation process, which is applied in the field of food and beverage, can solve the problems of limited effect of heating to inactivate enzymes, neglect enzymatic browning of fruit pulp, etc., and achieve the effects of avoiding overheating of juice, maintaining color, maintaining flavor and nutrition

Active Publication Date: 2016-12-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Most of the enzymatic browning has been completed in the cold crushing of the existing process, and the effect of subsequent heating to inactivate the enzyme is limited, so the follow-up requires cumbersome resin adsorption decolorization
It is not difficult to find out from the research and analysis of existing patents and journal papers that most of the production of clear apple juice adopts cold crushing, while ignoring the enzymatic browning of fruit pulp during the fruit crushing process

Method used

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  • Technology for preparing clear concentrated apple juice
  • Technology for preparing clear concentrated apple juice
  • Technology for preparing clear concentrated apple juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Raw material selection and processing: select fresh and ripe Red Fuji apples, free from mildew, rot, insects, qualified pesticide residues, sugar content greater than 12Brix, and fully wash the apples;

[0028] (2) Cutting the petals: use a cutting machine to cut the apples into 4 petals;

[0029] (3) Coupling of crushing and killing enzymes: Spray steam on the apple during the crushing process, select the steam pressure as 0.12MPa, first pass the steam for 2 minutes to drive away the oxygen in the equipment, and pass the steam to heat while crushing, the slurry will be heated for 3 minutes Internally raise the temperature to 80°C, keep for 48s and then discharge;

[0030] (4) Ultra-fast cooling: quickly enter the apple slurry in step (3) into the vacuum cooler, the vacuum degree is 0.075MPa, the temperature of the frozen brine in the jacket is -6°C, the material descends in the form of a film, and a part of the moisture Evaporation, the temperature of the apple sl...

Embodiment 2

[0039] (1) Raw material selection and processing: select fresh and ripe Red Fuji apples, free from mildew, rot, insects, qualified pesticide residues, sugar content greater than 12Brix, and fully wash the apples;

[0040] (2) Cutting the petals: use a petaling machine to cut the apples into 6 petals;

[0041] (3) Coupling of crushing and killing enzymes: spray steam on the apple during the crushing process, select the steam pressure as 0.20MPa, first pass the steam for 2 minutes to drive away the oxygen in the equipment, and pass the steam to heat while crushing, and the slurry will be heated for 3 minutes Internally raise the temperature to 92°C, hold for 12s and discharge;

[0042] (4) Ultra-fast cooling: quickly enter the apple slurry in step (3) into the vacuum cooler, the vacuum degree is 0.09MPa, the temperature of the frozen brine in the jacket is -10°C, the material falls in the form of a film, and a part of the moisture Evaporation, the temperature of the apple slurr...

Embodiment 3

[0051] (1) Raw material selection and processing: select fresh and ripe Red Fuji apples, free from mildew, rot, insects, qualified pesticide residues, sugar content greater than 12Brix, and fully wash the apples;

[0052] (2) Petal cutting: use a petal cutting machine to cut the apple into 8 petals;

[0053] (3) Coupling of crushing and killing enzymes: Spray steam on the apple during the crushing process, select the steam pressure as 0.25MPa, first pass the steam for 2 minutes to drive away the oxygen in the equipment, and pass the steam to heat while crushing, the slurry will be heated in 1 minute Internally raise the temperature to 85°C, hold for 33s and discharge;

[0054] (4) Ultra-fast cooling: quickly enter the apple slurry in step (3) into the vacuum cooler, the vacuum degree is 0.085MPa, the temperature of the frozen brine in the jacket is -6°C, the material descends in the form of a film, and a part of the moisture Evaporation, the temperature of the apple slurry dr...

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Abstract

The invention relates to a technology for preparing clear concentrated apple juice, and belongs to the technical field of food and beverages. The smashing-pulping and steam-enzyme-deactivation integrally-coupling technology is adopted, and ultrafast cooling is carried out immediately after pulping and enzyme deactivation; in other words, vacuum cooling and frozen-saline-water conductive cooling are coupled, technological parameters are strictly controlled in the whole technological process, the quality of raw apple materials is protected to the maximum degree, the thermal reaction temperature is reduced, the thermal reaction time is shortened, the enzyme deactivation effect is quite good, and the original color, the original flavor and the original nutrients of apples are reserved. The technology includes the following steps of raw-apple-material quality control, smashing pulping and steam-enzyme-deactivation coupling, ultrafast cooling, filtering, separating, ultrafine smashing, enzymolysis, ultrafiltration, multi-effect low-temperature concentration, pasteurization and sterile filling. According to the preparing technology, the working procedures such as resin adsorption decoloring are omitted, enzymatic browning is avoided greatly, and the high-quality clear concentrated 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 concentrated clear apple juice that is prone to browning. Background technique [0002] The proverb "An apple a day keeps the disease away" is widely circulated in Western countries, which means that apples and their processed products have high nutritional value and health care functions. This is why apples and their processed products have become popular among consumers in developed countries. The main reason is generally accepted. Nutritional science research results show that: the carbohydrates in apple juice are mainly composed of sugar, which can be easily converted into glucose and fructose that are easily absorbed by the human body; apple juice is also rich in soluble phosphorus and iron, which is helpful for infants and young children to digest and Absorption; apple juice also has medical and health functions such as nouri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/08
Inventor 崔政伟俞建峰陈海英崔捷
Owner JIANGNAN UNIV
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