CN100482107C - Loquat juice and its production process and application - Google Patents

Abstract

The loquat juice is prepared through the following steps: scalding cut loquat fruit in boiling citric acid solution for 1-3 min, fishing out and peeling; pulping the mixture of loquat pulp and water in the weight ratio of 1 to 1-2, adding vitamin C and milling in colloid mill to obtain the loquat juice. The loquat juice contains mainly: loquat juice in 100 weight portions, cane sugar in 10-12 weight portions, malic acid in 0.31-0.32 weight portions and composite stabilizer in 0.01-0.015 weight portions. The loquat juice of the present invention has stable color and flavor, preservation period at normal temperature as long as 1 year, orange color, and the health functions of moistening lung and clearing away heat.

Description

A kind of loquat juice and preparation method thereof and application

Technical field

The present invention relates to loquat juice and preparation method thereof and application, particularly relate to a kind of loquat juice and preparation method thereof and the beverage that with this pulp is the primary raw material preparation.

Background technology

Loquat is the southern characteristic fruit of China, has the effect of " heat-clearing, wet one's whistle, quench one's thirst and stomach ".Because polyphenol oxidase content is higher in the loquat fruit, and brown stain very easily takes place, make the product special flavour loss heavier, product stability difference etc., loquat is mainly based on marketing fresh at present, and converted products is less, does not still have the loquat beverage.

Summary of the invention

The purpose of this invention is to provide loquat juice of a kind of color and luster, flavor-stable and preparation method thereof.

Loquat juice provided by the present invention prepares as follows: 1) blanching: citric acid solution is boiled the back add the loquat segment, continue to be heated to the solution back of seething with excitement once more and continue heating 1-3min, pull loquat then out, peeling;

2) making beating, colloid mill: in loquat fruit and water weight ratio is that 1:1-2 ratio will be removed the peel loquat and be pulled an oar with beater, with the colloid mill grinding, obtains loquat juice after wherein adding vitamin C.

Will clean and cutting loquat before the described blanching, described cutting is that the Loquat-Shaped Cake after cleaning is cut in half, and stoning, removes the base of a fruit and capsula interna clothing; Will be after the described blanching to the pulp wet sterilization, described wet sterilization is with 120-130 ℃ of wet sterilization 3-5 second with loquat juice.

In order to guarantee cleaning performance, before the cleaning preferably with the Loquat-Shaped Cake with 0.2-0.4g/L liquor potassic permanganate soaking disinfection, 2-3min.

Owing to contain a large amount of polyphenol oxidase in the loquat, in process, cause brown stain easily, with the citric acid solution blanching this enzyme is lost activity, prevent that the color of fruit juice in the process afterwards from changing, citric acid solution concentration used in the blanching is generally 0.1%-0.2%.During making beating, in order to reduce the loss of solid content in the loquat, the making beating water generally adopts the water after the loquat blanching; Simultaneously, in order to prevent that brown stain takes place loquat in the colloid mill process of lapping, add Vc in grinding forward direction fruit juice, described ascorbic addition is generally the 0.2%-0.5% of loquat Juice weight

Through the loquat juice of wet sterilization, adopt the canned technology and equipment of aseptic sack preserving 1 year or more under the normal temperature condition pulp.

It is the beverage of main component with the loquat juice that second purpose of the present invention provides a kind of.

Beverage provided by the present invention contains the material of following portions by weight:

Loquat juice 100

Sucrose 10-11

Malic acid 0.31-0.32

Compound stabilizer 0.01-0.015.

Described beverage prepares according to the following procedure: 1) allotment: earlier be that 0.01-0.015 compound stabilizer joins in the 100 weight portion loquat juices and fully stirs with parts by weight, add 0.31-0.32 weight portion malic acid and 10-11 weight portion sucrose then.

2) homogeneous: with step 1) gained liquid under 25-30MPa pressure, homogeneous twice under the 60-70 ℃ of temperature, each 5-10min;

3) sterilization: fruit juice behind the homogeneous is sterilized under 120-130 ℃ of steam 3-5 second;

4) aseptic canning: with the canned product that obtains of aseptic canning machine, described aseptic canning machine central temperature is 65-70 ℃; Described aseptic canning machine sprinkling equipment central temperature is lower than 34 ℃.

Wherein, compound stabilizer commonly used is that weight ratio is 1: 3 the pectin and the epoxy glue of xanthans.

Gained loquat juice color and luster of the present invention, flavor-stable can keep more than 1 year at normal temperatures, have solved the problem that raw material listing oversupply is concentrated; With the loquat juice is the beverage of main component, is crocus, has typical loquat local flavor and better mouthfeel, nutrition, solid content is 10-12% in the beverage, acid content is 0.35-0.38%, possesses the effect of general beverage, also has moistening lung, heat clearing function simultaneously.

The specific embodiment

The preparation of embodiment 1, loquat juice

(1) raw material is selected: it is moderate to select maturity, and the fruit 10kg that color is orange is used for processing.Select in the process and corruption really will be rejected, otherwise corrupt fruit can influence the quality of fruit juice at last.

(2) clean: wash impurity and microorganism on the loquat off with clear water, before cleaning earlier with the liquor potassic permanganate soaking disinfection 2-3min of 0.3g/L.

(3) cutting: the loquat after will cleaning cuts away half, and stoning, removes the base of a fruit and capsula interna clothing.

(4) blanching: add the 10g citric acid in the 10L clear water, boil the back and add the loquat that segments, keep about 2min after solution seethes with excitement once more, pull out then, peeling obtains loquat fruit 6kg.

(5) making beating, colloid mill: in pulp: the ratio of water=1: 1 (weight ratio) is pulled an oar the Loquat-Shaped Cake, and in order to prevent the loss of solid content in the loquat, the making beating water is the water after the loquat blanching.Add 20gVc in fruit juice, cross colloid mill then and grind 2 times, further refinement obtains loquat Juice.

(6) wet sterilization, aseptic canning: with 120-130 ℃ of wet sterilization 3-5 aseptic canning after second, the gained loquat juice can keep more than 1 year at normal temperatures with loquat Juice.

The preparation of embodiment 2, loquat beverage

1) allotment: the compound stabilizer (pectin: the xanthans weight ratio is 1: 3) with 0.1g joins fully stirring in the 1kg loquat juice earlier, adds the 0.31-0.32kg malic acid then, 10-11g sucrose;

2) homogeneous: with step 1) gained liquid under 30MPa pressure, homogeneous twice under 60 ℃ of temperature, each 5-10min;

3) ultra high temperature short time sterilization: fruit juice behind the homogeneous is sterilized under 130 ℃ of steam 3-5 second;

4) aseptic canning: with the canned crocus loquat beverage that obtains of aseptic canning machine, regulating aseptic canning machine central temperature is 70 ℃; Aseptic canning machine sprinkling equipment central temperature is lower than 34 ℃.

The preparation of embodiment 3, loquat beverage

1) allotment: the compound stabilizer (pectin: the xanthans weight ratio is 1: 3) with 0.1-0.15g joins fully stirring in the 1kg loquat juice earlier, adds 0.31-0.32g malic acid and 10-12g sucrose then;

2) homogeneous: with step 1) gained liquid under 20MPa pressure, homogeneous twice under 70 ℃ of temperature, each 5-10min;

3) ultra high temperature short time sterilization: fruit juice behind the homogeneous is sterilized under 130 ℃ of steam 3-5 second;

4) aseptic canning: with the canned crocus loquat beverage that obtains of aseptic canning machine, regulating aseptic canning machine central temperature is 65 ℃, and aseptic canning machine sprinkling equipment central temperature is lower than 34 ℃.

Claims (8)

1, a kind of loquat juice prepares as follows:

1) Loquat-Shaped Cake cleans and cutting then with 0.2-0.4g/L liquor potassic permanganate soaking disinfection, 2-3min;

2) blanching: with concentration is that 0.1-0.2% citric acid solution boils the back and adds the loquat that segments, and continues to be heated to the solution back of seething with excitement once more and continues heating 1-3min, pulls loquat then out, peeling;

3) making beating, colloid mill: in loquat fruit and water weight ratio is that the ratio of 1:1-2 will be removed the peel loquat and be pulled an oar with beater, with the colloid mill grinding, obtains loquat juice behind the vitamin C that wherein adds its weight 0.2-0.5%.

2, loquat juice according to claim 1 is characterized in that: described cutting is that the Loquat-Shaped Cake after cleaning is cut in half, and stoning, removes the base of a fruit and capsula interna clothing.

3, loquat juice according to claim 1 and 2 is characterized in that: will be after the described blanching to the pulp wet sterilization, and described wet sterilization is that loquat juice is used 120-130 ℃ of wet sterilization 3-5 seconds.

4, a kind of method for preparing loquat juice comprises the steps:

1) Loquat-Shaped Cake cleans and cutting then with 0.2-0.4g/L liquor potassic permanganate soaking disinfection, 2-3min;

2) blanching: with concentration is that 0.1-0.2% citric acid solution boils the back and adds the loquat that segments, and continues to be heated to the solution back of seething with excitement once more and continues heating 1-3min, pulls loquat then out, peeling;

3) making beating, colloid mill: in loquat fruit and water weight ratio is that the ratio of 1:1-2 will be removed the peel loquat and be pulled an oar with beater, with the colloid mill grinding, obtains loquat juice behind the vitamin C that wherein adds its weight 0.2-0.5%.

5, preparation method according to claim 4 is characterized in that: described cutting is that the Loquat-Shaped Cake after cleaning is cut in half, and stoning, removes the base of a fruit and capsula interna clothing.

6, according to claim 4 or 5 described preparation methods, it is characterized in that: will be after the described blanching to the pulp wet sterilization, described wet sterilization is that loquat juice is used 120-130 ℃ of wet sterilization 3-5 seconds.

7, a kind of loquat juice beverage comprises the material of following portions by weight ratio:

Any described loquat juice 100 in the claim 1-3

Sucrose 10-11

Malic acid 0.31-0.32

Weight ratio is 1: 3 the pectin and the epoxy glue 0.01-0.015 of xanthans.

8, beverage according to claim 7, described beverage prepares according to the following procedure: 1) allotment: earlier be that 0.01-0.015 compound stabilizer joins in the 100 weight portion loquat juices and fully stirs with parts by weight, add 0.31-0.32 weight portion malic acid and 10-11 weight portion sucrose then;

2) homogeneous: with step 1) gained liquid under 25-30MPa pressure, homogeneous twice under the 60-70 ℃ of temperature, each 5-10min;

3) sterilization: fruit juice behind the homogeneous is sterilized under 130 ℃ of steam 3-5 second;

4) aseptic canning: with the canned product that obtains of aseptic canning machine, described aseptic canning machine central temperature is 65-70 ℃; Described aseptic canning machine sprinkling equipment central temperature is lower than 34 ℃.