Purifying and processing technique of multi-flavor colorful freshly squeezed compound carrot juice

Abstract

The invention relates to a processing method of multi-flavor colorful non-concentrated reduced compound carrot juice. The processing method comprises the following steps: selecting and cleaning carrots, washing the carrots with clean water and placing the carrots in a ventilation place for air-drying; carrying out anaerobic crushing, squeezing and centrifugal separation, putting crushed and squeezed carrot pulp into a centrifugal separator, and using separated carrot skin residues as a fodder for livestock; executing ultrafiltration; executing blending; preparing micron-scale electrostatic functional pellets; executing adsorption; executing degassing and homogenization, wherein the adsorbed fruit juice is sterilized. Edible MC film is adopted as the film for the manufactured micron-scale electrostatic functional pellets. Due to the existence of NH2 in chitosan in the film, the film is easily soluble in an acid solution so as to obtain positive charge and can produce an electrostatic effect with uncharged suspended solids and colloidal particles so as to achieve joint adsorption, and substances such as the cellulose and protein can be suspended for a long time without precipitationby adding the micron-scale electrostatic functional pellets different in particle size and density.

Description

technical field [0001] The invention belongs to the field of fruit juices, in particular to a purification and processing technology of multi-flavored and colorful freshly squeezed carrot compound juice. Background technique [0002] Common carrot juice on the market is a kind of vegetable juice squeezed from fresh carrots. Carrots are rich in carotene, which can be converted into vitamin A needed by the human body through the action of enzymes in the intestinal tract. It is said that it has the effect of improving eyesight and anti-infection. In addition, studies have found that regular drinking of carrot juice can also lower blood sugar, lower blood pressure and fight cancer; and drinking a cup of carrot juice every day can smooth and strengthen the skin, and prevent rough skin and freckles. [0003] At present, most of the common fruit juice drinks in the market are blended with concentrated fruit juice. Although the taste and color of such fruit juice are almost the sam...

AI Technical Summary

Problems solved by technology

[0009] 1. Nutrients are easily lost

The main reason is that the traditional non-concentrated reduced juice processing mostly adopts pasteurization or ultra-high temperature instantaneous sterilization. High temperature will cause a large amount of heat-sensitive nutrients such as Vc and flavor substances in carrot juice to be lost, and the nutritional value of the product will be reduced.

[0010] 2. Short storage period

The main reason is that non-concentrated reduced carrot juice is very rich in nutrients, and the sterilization and enzyme elimination are not thorough during processing, and no preservatives are added, resulting in a storage period of only 10-30 days.

[0011] 3. Single tone and taste

The main reason is that the non-concentrated reduced fruit and vegetable juices sold in the market are overly pursuing the freshness and nutritional value of the original juice, while ignoring the visual enjoyment and taste experience of different consumers

[0012] 4. prone to stratification and precipitation

[0013] The present invention provides a brand-new fruit juice processing technology for the above-mentioned deficiencies, which can effectively solve a series of problems such as discoloration and precipitation.