Production process of deacidified low-sugar apple juice

Abstract

The invention discloses a production process of deacidified low-sugar apple juice, which comprises the following steps: cleaning apples, squeezing, carrying out enzymolysis, carrying out ultrafiltration, adsorbing by using a special resin for juice, and decolorizing and deacidifying by using a special resin for fructose to obtain apple polysaccharide; meanwhile, carrying out acid pickling by usinga decolorized and deacidified fructose special resin to extract apple polyphenol; and finally, mixing the apple fructose, the apple polyphenol and purified water, sterilizing, and performing sterilefilling to obtain the all-natural deacidified low-sugar apple juice. The production process is efficient and simple, the content of apple fructose and apple polyphenol is increased on the basis of ensuring the taste and color of the product, the purity of the apple fructose is ensured, the loss of nutritional ingredients in apples is avoided, and the apples can be better utilized. The deacidifiedlow-sugar apple juice does not contain any additive or preservative, is green, safe, good in taste, high in sweetness, low in glycemic index, not prone to causing decayed teeth, low in calorie and excellent in moisturizing performance, and has the effects of refreshing, protecting the liver, strengthening the body and protecting the skin.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to a production process of deacidified and low-sugar apple juice. Background technique [0002] Apple is a plant of the genus Malus in the subfamily Malaceae of the family Rosaceae, and its fruit is known as a common fruit, and its daily consumption is large. Apples have high nutritional value and are rich in apple fructose and apple polyphenols, which play an important role in various body activities such as neuroregulation, heat metabolism, anti-oxidation, and cardiovascular softening. At present, the annual output of apples in my country has exceeded 41 million tons, and more than 10 million tons of apples need to be processed every year. However, for many years, no new products with good market prospects have been developed in the industry, and the processed products are single; the concentrated fruit juice, which accounts for the largest market share, on...

AI Technical Summary

Problems solved by technology

However, the research and production of fructose in our country started relatively late, and the application of fructose is still very uncommon. There are few reports on the research and development of fructose in apples.

Patents such as CN102808046A, CN105002309A, and CN109266790A have disclosed the extraction method of apple fructose successively, but they all adopt traditional methods such as solvent reflux, and it is difficult to guarantee the purity of apple fructose products

CN105803119A mentions the method of obtaining fructose by using macroporous resin for purification, but the method is too simple to ensure the removal of remaining impurities

At present, many patents have publicly reported the extraction method of apple polyphenols. However, most of the apple polyphenols obtained by the method are crude polyphenol mixtures, containing a large amount of other impurities; Many nutrients including apple fructose are lost, and the loss is too large, so it is difficult to apply to the actual production of apple juice

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