Processing method of concentrated clear apple juice with high color value stability

Abstract

The invention relates to a processing method of concentrated clear apple juice with high color value stability. The processing method comprises the following steps: (1) purchasing , checking, accepting, cleaning and sorting of apples; (2) pretreatment and dicing; (3) pulping, juicing and color protecting; (4) sterilizing and cooling; (5) multi-enzyme co-carrier immobilization clarification; (6) adsorption with nanofiber modified resin ; (7) concentrating; and (8) filling, bottling and sterilizing. The method disclosed by the invention meets market demands, develops the concentrated clear apple juice with a stable color value, has a good cleaning effect, is safe and residue-free, can well remove residual pesticides, kill rot-causing fungi, improve the color and luster of fruit juice and reduce phenolic substances in the fruit juice, achieves the effects of clarification and stabilization, eliminates an ion concentration in the clear fruit juice, improves the quality of the fruit juice, and maintains the original flavor and quality of the apple juice are to the greatest extent.

Description

technical field [0001] The invention belongs to the field of food technology, in particular to a method for processing concentrated apple clear juice with high color value and stability. Background technique [0002] At present, the concentrated apple juice on the market is mainly clear juice, and there are few turbid juices. The reason is that the production process of concentrated apple turbid juice is complicated, especially technical problems such as browning, precipitation, taste and loss of nutrients during sterilization have not been fundamentally solved. Solved, but clear juice also has such problems. [0003] The main reasons for the above problems are: [0004] ① During the fruit washing process, the low cleaning efficiency leads to stubborn microorganisms in the concentrated juice, and the fruit juice is prone to flocculent precipitation and stratification in the late storage period. [0005] ②The color value of concentrated apple juice after adsorption is high,...

AI Technical Summary

Problems solved by technology

[0004] ① During the fruit washing process, the low cleaning efficiency leads to stubborn microorganisms in the concentrated fruit juice, and the fruit juice is prone to flocculent precipitation and stratification in the later stage of storage

[0005] ②The color value of concentrated apple juice after adsorption is high, and the stability is not good. Using strong adsorption cannot solve the stability problem, and excessive adsorption will cause the loss of polyphenols

[0007] ④Using the traditional pasteurization method, the stability of the fruit is poor, the loss of nutrients is large, and the flavor substances are difficult to maintain

[0011] Disadvantages: The adsorption stability of single activated carbon is poor, and strong adsorption will cause the loss of polyphenols; high temperature instantaneous sterilization is used after concentration, the nutritional components, especially Vc, are greatly damaged, and the aroma components are volatilized, resulting in a decline in product quality

[0015] Disadvantages: long adsorption time, high loss of nutrients

[0019] Disadvantages: The steam temperature is not easy to control, and the aromatic components are easy to evaporate with the steam

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