Apple juice and preparation method thereof

A technology of apple juice and apples, applied in food ingredients as taste improvers, food science, etc., can solve problems affecting sensory quality, apple color change, light transmittance, etc., to achieve simple production process and light apple flavor , scientific and reasonable formula effect

Inactive Publication Date: 2017-03-08
SHANGHAI JIAO TONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are many problems in my country's apple juice manufacturing industry, such as the clarification of clarification of apple juice, and the light transmittance of apple juice produced in my country sometimes does not even reach 90%.
At the same time, because apples contain polyphenols, it is very easy to cause browning of apples, which will lead to changes in apple color and affect sensory quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Choose fresh Shaanxi Red Fuji apples, which are moderately ripe and have normal flavor and color. Remove fruits with diseases and insect pests, mechanical damage and spoiled fruits, and remove debris such as branches and leaves; first wash them thoroughly with clean water, and then use 1% NaOH and 0.1%- Soak in 0.2% detergent mixture for 1 min, and finally wash thoroughly with water; peel and remove the core, and break the apples into pieces with a crusher; add 0.1% (mass percentage) vitamin C to protect the color of the apple pieces; 60 Treat at ℃ for 45s; add 0.03% pectinase, act at 50℃ for 2h; squeeze the juice with a juicer; the squeezed apple juice passes through a 40-mesh screen immediately; the filtered apple juice is kept at 80-82℃ 80-90s; the instant sterilized apple juice is immediately cooled to below 45°C; the cooled apple juice is centrifuged at 2000rpm for 10 minutes, and the supernatant is taken; add gelatin 6g / 100L and silica sol 66g / 100L to the supernata...

Embodiment 2

[0036] Choose fresh Shaanxi Red Fuji apples, which are moderately ripe and have normal flavor and color. Remove fruits with diseases and insect pests, mechanical damage and spoiled fruits, and remove debris such as branches and leaves; first wash them thoroughly with clean water, and then use 1% NaOH and 0.1%- Soak in 0.2% detergent mixture for 1 min, and finally wash thoroughly with water; peel and remove the core, and break the apples into pieces with a crusher; add 0.1% (mass percentage) vitamin C to protect the color of the apple pieces; 60 Treat at ℃ for 45s; add 0.03% pectinase, act at 50℃ for 2h; squeeze the juice with a juicer; the squeezed apple juice passes through a 40-mesh screen immediately; the filtered apple juice is kept at 80-82℃ 80-90s; the instant sterilized apple juice is immediately cooled to below 45°C; the cooled apple juice is centrifuged at 2000rpm for 10 minutes, and the supernatant is taken; add gelatin 6g / 100L and silica sol 66g / 100L to the supernata...

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PUM

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Abstract

The present invention discloses apple juice. The apple juice comprises the following raw materials in ratios: 100 parts of clarified apple juice, 35 parts of white granulated sugar, 0.08 part of citric acid, 0.08 part of malic acid, 0.08 part of vitamin C, 0.3 part of an apple essence, 0.08 part of sodium carboxymethyl cellulose and 100 parts of water. The present invention also discloses a preparation method of the apple juice. The preparation method comprises the following steps: fruit selecting, washing and breaking, color protecting, heat treating, pectinase treating, juice squeezing and filtering, instantaneous sterilizing, cooling, centrifuged clarifying, centrifugal separating, blending and sterilizing. The prepared apple juice has a light transmittance reaching 91%, is light yellow, moderate in sweetness and sourness, has a light apple flavor, and is scientific and reasonable in recipe, and simple in the production technology.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an apple juice and a preparation method thereof. Background technique [0002] Along with the raising of people's living standard, people are more and more advocating nature to the requirement of beverage, and natural beverage is more and more subject to people's attention. [0003] Apple is one of the six major fruits in my country, rich in vitamins, minerals and organic acids. Domestic apples are mainly eaten fresh, and less than 10% are used for processing. In recent years, with the rapid increase of apple planting area and output, the apple juice industry has begun to flourish, and the international trade of apple juice has also become more active. But there are many problems in my country's apple juice manufacturing industry at present, such as the clarification of clarification of apple juice, and the light transmittance of apple juice produced in my country somet...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/60A23L2/68A23L2/70A23L2/84
CPCA23L2/02A23L2/52A23L2/60A23L2/68A23L2/70A23L2/84A23V2002/00A23V2200/16
Inventor 姚晓敏张建华赵来君
Owner SHANGHAI JIAO TONG UNIV
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