CN101057698A - Method for improving stability of concentrated fruit juice - Google Patents

Abstract

The invention discloses a method for improving stability of concentrated fruit juice, which consists of squeezing fresh fruit juice through conventional process, making concentrated fruit juice having a sugar content of 45-65 Brix through pre-concentration, charging purified water into the concentrated fruit juice to dilute the fruit juice to 10-30 Brix, freezing 12-48 hours at 5-15 deg C, then carrying out procedures of hyper-filtration, concentrating, scent reclaiming, sterilizing and germ-free loading.

Description

A kind of method that improves stability of concentrated fruit juice

Technical field

The invention belongs to technical field of beverage processing, relate to the production method of inspissated juice, particularly a kind of method that improves stability of concentrated fruit juice.

Background technology

At present, inspissated juice state, inside and outside certain market is arranged, wherein cider, grape juice, carrot juice, juice of my pomegranate and cider increase very fast.This has shown that characteristic fruit juice will dominate the market more and more.Domestic and international market is released products such as taste fruit juice ice cream, fruity C such as apple, pomegranate to the well-known food company in numerous worlds such as Coca-Cola, nest, Uniliver, Canada, Japan etc. are numerous and confused, and fruit juice raw material supplier is locked in China.

In recent years, traditional fruit juice industry development such as domestic cider is gradually ripe, occupation rate of market occupies first of the whole world, but fruit juice industry in various degree ubiquity juice browning, back in the fruit juice process is muddy, nutrient loss and this four problems of aromatic substance loss.Domestic inspissated juice manufacturing enterprise produces owing to continue to use traditional handicraft, and colour difference, the turbidity of product progressively rise at lay up period, nutrient content descends, and fragrance is not strong, has had a strong impact on the quality of product, product is seldom up to standard, can not satisfy the demand of domestic and international market development far away.

Summary of the invention

Defective or deficiency at above-mentioned prior art exists the objective of the invention is to, and a kind of method that improves stability of concentrated fruit juice is provided.

The technical scheme that realizes the foregoing invention purpose is a kind of method that improves stability of concentrated fruit juice, specifically comprises the following steps:

1) new fruit drink is prepared into the inspissated juice that contains pol 45-65Brix through pre-concentration;

2) in above-mentioned inspissated juice, add purified water dilution fruit juice to 10-30Brix;

3) 5-15 ℃ of refrigeration 12-48 hour;

4) enter successively ultrafiltration, concentrate, fragrance recovery, sterilization, sterile filling operation.

Purified water of the present invention is 2000 editions two described purified water of Chinese Pharmacopoeia standard, phonetic name: Chunhuashui, English name: Purified Water, book page number: two ones-344H2018.02 of version in 2000 (this product is the water that the way of distillation, ion-exchange, hyperfiltration or other suitable methods make hyoscine, does not contain any additives).

Cardinal principle of the present invention: after the fruit juice pre-concentration, destroyed the equilibrium system of former rare fruit juice, the part unstable material is separated out from fruit juice, forms new colloid equilibrium; Physical action such as dilute, refrigerated by adding purified water again, fruit juice reaches more stable equilibrium system.

Technology of the present invention can be applicable to traditional fruit juice and characteristic fruit juice processing industry, is obtaining remarkable effect aspect the characteristic inspissated juice especially, for example pomegranate inspissated juice, AJC, mulberry concentrated juice, concentrated medlar juice etc.

The present invention compares with prior art, has following advantage:

1) method of the present invention adopts the depositing in water technique of refrigeration on the basis of traditional handicraft, has improved the light transmittance of inspissated juice, has reduced the turbidity of fruit juice.

2) fruit juice of new technology production, under suitable refrigerated storage temperature condition, storage through 6 months, the recruitment of NTU only 1 with interior (requiring NTU abroad in 20), solved the back muddy technical barrier of the international fruit juice processing industry of long-term puzzlement, product quality is highly stable, meets external requirement of client

Description of drawings

The present invention is described in further detail below in conjunction with specific embodiment that the inventor provides.

Fig. 1 is the technological process of production figure of concentrated apple juice;

Fig. 2 is the technological process of production figure of concentrated granada juice.

The specific embodiment

(1) be the method that example illustrates raising stability of concentrated fruit juice of the present invention with the processing concentrated apple juice

1) technological process of production of apple inspissated juice is seen (Fig. 2);

2) concrete operations step

(1) raw material: select not have and go rotten and rotten fruit.

(2) select, clean: apple is carried out sorting, reject and rot and the disease and pest fruit.Clean the last high pressure water washing of using with the running water that flows, spray time is no less than 2 minutes, shower water pressure 〉=0.29MPa.

(3) broken, cold making beating: (roll spacing 1 will fully be smashed to pieces in 27cin) when whole fruit enters disintegrating machine.

(4) pulp after the cold making beating being squeezed into belt press further squeezes.

(5) enzymolysis: add a certain amount of complex enzyme in the fruit juice after squeezing, carry out enzymolysis under temperature 45-50 ℃ the effect, with the pectin molecule of degraded solubility.

(6) spiral shell for sleeping in separates: clear juice carries out juice, slag separation earlier by horizontal screw centrifuge, minimizing insoluble solid content.

(7) the dish formula is separated: make through the disk plate centrifuge high speed centrifugation that suspension further reduces in the fruit juice, enter next process then.

(8) pre-concentration: carry out low temperature through thin film evaporation unit and concentrate (temperature is controlled at below 45 ℃), make the cider pol reach 45-65Brix.

(9) dilution refrigeration: the fruit juice after butterfly is separated, add purified water and be diluted to 10-30Brix, 5-15 ℃ refrigerates 12-48 hour.

(10) ultrafiltration: fruit juice after the centrifugation is 0.02 μ m ultrafiltration apparatus through membrane aperture, removes that water-insoluble and molecule are greater than 0.02 μ m (comprising bacterium) in the cider, and cider enters evaporation concentration device after the ultrafiltration.

(11) concentrated, fragrance reclaims: clear juice carries out low temperature concentrated (temperature is controlled at below 45 ℃) through thin film evaporation unit after the ultrafiltration, makes the cider pol reach 65 ± 1Brix, and the fruit juice after concentrating is sent into cooling device through pipeline and is cooled to rapidly below 10 ℃.

(12) fragrance reclaims: reclaiming the fragrance multiple is 150 times.

(13) instantaneous pasteurize, sterile filling: inspissated juice carried out sterile filling through 30 seconds after the sterilization treatment at 110 ℃.

(2) be the method that example illustrates raising stability of concentrated fruit juice of the present invention with processing pomegranate inspissated juice

1) technological process of production of pomegranate inspissated juice is seen (Fig. 1);

2) concrete operations step

(1) deflorate calyx, choose fruit: fruit removes bag, excises one by one with the calyx of stainless steel knife with raw material fruit, and sort out the fruit that rots or go mouldy in this process;

(2) clean: will remove raw material after calyx and the selection and really pour the Guo Chizhong (Guo Chizhong adds water about 1/2) that washes that fills running water into and add water again and washed 5～10 minutes, remove the dirt of fruit surface, enter air supporting through scraper lifting machine and promote and choose the fruit machine and carry out spray Cleaning for High Capacity with running water;

(3) peeling: utilize the pomegranate peeling machine that raw material is really shredded, shaking through whirlpool screens out pericarp, inner membrance, obtains the pomegranate seed;

(4) screw press: the pomegranate seed after the peeling enters pressafiner and squeezes the juice, and is collected in the pulp jar through pump;

(5) preceding crust kills: the pulp that squeezes is reached the last to cling to kill in the pipe heat exchanger through pump and is carried out heat sterilization, is cooled to rapidly below 50 ℃ after the heating, and enters enzymatic vessel;

(6) enzymolysis: the pulp after preceding crust kills is at certain density complex enzyme, and under temperature 45-50 ℃ the effect, the small-molecule substance that makes starch in the fruit juice and pectin resolve into solubility reduces pulp viscosity rapidly;

(7) spiral shell for sleeping in separates: clear juice carries out juice, slag separation earlier by horizontal screw centrifuge, minimizing insoluble solid content;

(8) the dish formula is separated: through the disk plate centrifuge high speed centrifugation suspension is further removed;

(9) pre-concentration: carry out low temperature through thin film evaporation unit and concentrate (temperature is controlled at below 45 ℃), make the juice of my pomegranate pol reach 45-65Brix;

(10) dilution refrigeration: add purified water dilution fruit juice to 10-30Brix, 5-15 ℃ refrigerates 12-48 hour, enters the ultrafiltration operation then;

(11) ultrafiltration: fruit juice after the centrifugation is 0.02 μ m ultrafiltration apparatus through membrane aperture, removes that water-insoluble and molecule are greater than 0.02 μ m (comprising bacterium) in the juice of my pomegranate, and juice of my pomegranate enters evaporation concentration device after the ultrafiltration;

(12) concentrated, fragrance reclaims: clear juice carries out low temperature concentrated (temperature is controlled at below 45 ℃) through thin film evaporation unit after the ultrafiltration, make the juice of my pomegranate pol reach 65 ± 1Brix, carry out fragrance simultaneously and reclaim, the extract after concentrating is sent into cooling device through pipeline and is cooled to rapidly below 10 ℃;

(13) sterilization, sterile filling: juice of my pomegranate cools off after pipeline is sent into bottle placer through the pasteurizing device sterilization, and the aseptic condition that utilizes Zhoukou City, bottle placer can chamber high-temperature steam to form pours into aseptic package bag (being steel drum and inner lining plastic bag outward).

The shortcoming that in storage process, has the turbidity rising at inspissated juice.We obtain following experimental result by traditional contrast experiment and the experiment of four factors, three horizontal quadratures:

(1) concentrated apple juice experiment embodiment

Refrigerated condition is to the influence of concentrated apple juice stability

As can be seen from the above table, refrigeration and not cold storage effect clearly, it is little not refrigerate the fruit juice light transmittance, and turbidity is big, the fruit juice instability.Therefore, depositing in water refrigeration step is taked in suggestion.

Subsequently, in following parameter area, carry out the experiment of four factors, three horizontal quadratures.

Parameter area: (1) pre-concentration is to 45-65Brix; (2) add purified water dilution fruit juice to 10-30Brix; (3) 5-15 ℃ of refrigeration; (4) cold preservation time is 12-48 hour.

Orthogonal experiment results is as shown below:

Pre-concentration (Brix)	Dilution (Brix)	Temperature (℃)	Time (hour)	Light transmittance (T625, %)	Turbidity (NTU)
						45	10	5	12	98	2
45	20	10	24	99	2
						45	30	15	48	96	1
55	10	10	48	96	3
						55	20	15	12	98	2
55	30	5	24	97	1
						65	10	15	24	96	3
65	20	5	48	99	1
						65	30	10	12	96	3

k1	287	286	289	285
					k2	287	291	286	286
k3	285	282	284	288
					r	2	9	5	3
r2＞r3＞r1＞r4
					K1	5	8	4	7
K2	6	5	8	6
					K3	7	5	6	5
R	2	3	4	2
					R3＞R2＞R4＝R1
r+R	4	12	9	5
					(r+R)2＞(r+R)3＞(r+R)1＞(r+R)4

The result shows: pre-concentration is to 45-65Brix, and---be diluted to 20Brix---5 ℃ of refrigerations---refrigerating 24 hours is the best concentrated apple juice stability technological parameter that improves.Experiment also shows, all can reach the international standard of concentrated apple juice in the above-mentioned parameter scope.

Then, the concentrated apple juice of traditional handicraft and above-mentioned PROCESS FOR TREATMENT respectively 0-5 ℃ stored refrigerated 6 months down, separately light transmittance and turbidity detected and contrasts.The result is as shown in the table.

The result shows, the concentrated apple juice that traditional handicraft is produced, and its light transmittance successively decreases along with the prolongation of storage period, and turbidity constantly rises significantly along with the prolongation of storage period, and product stability is poor; And adopt complex enzyme, film ultrafiltration, low temperature to concentrate the inspissated juice that comprehensive advanced technologies such as reaching depositing in water refrigeration is produced, its light transmittance changes little, the turbidity excursion maintains within the 1NTU, fruit juice stable very good, after showing employing depositing in water refrigeration technology, solved haze problem after the fruit juice, constant product quality meets external requirement of client.

(2) pomegranate inspissated juice experiment embodiment

Refrigerated condition is to the influence of concentrated granada juice stability

As can be seen from the above table, refrigeration and not cold storage effect clearly, it is little not refrigerate the fruit juice light transmittance, and turbidity is big, the fruit juice instability.Therefore, depositing in water refrigeration step is taked in suggestion.

Subsequently, in following parameter area, carry out the experiment of four factors, three horizontal quadratures.

Parameter area: (1) pre-concentration is to 45-65Brix; (2) add purified water dilution fruit juice to 10-30Brix; (3) 5-15 ℃ of refrigeration; (4) cold preservation time is 12-48 hour.

Orthogonal experiment results is as shown below:

Pre-concentration (Brix)	Dilution (Brix)	Temperature (℃)	Time (hour)	Light transmittance (T625m, %)	Turbidity (NTU)
						45	10	5	12	81	14
45	20	10	24	80	14
						45	30	15	48	77	13
55	10	10	48	79	15
						55	20	15	12	78	14
55	30	5	24	78	13
						65	10	15	24	78	15
65	20	5	48	81	13
						65	30	10	12	75	15

k1	235	235	237	231
					k2	232	236	231	233
k3	231	227	230	234
					r	4	9	7	3
r2＞r3＞r1＞r4
					K1	41	44	40	43
K2	42	41	44	42
					K3	43	41	42	41
R	2	3	4	2
					R3＞R2＞R4＝R1
r+R	6	12	11	5
					(r+R)2＞(r+R)3＞(r+R)1＞(r+R)4

The result shows: pre-concentration extremely---is diluted to 20Brix---, and 5 ℃ of refrigerations were the best fruit juice stability technological parameter that improves in 48 hours.

The result shows: pre-concentration is to 45Brix, and---be diluted to 20Brix---5 ℃ of refrigerations---refrigerating 48 hours is the best concentrated granada juice stability technological parameter that improves.Experiment also shows, all can reach the international standard of concentrated apple juice in the above-mentioned parameter scope.

Then, the concentrated granada juice of traditional handicraft and above-mentioned PROCESS FOR TREATMENT respectively-18 ℃ stored refrigerated 6 months down, separately light transmittance and turbidity detected and contrasts.The result is as shown in the table.

The result shows, the concentrated granada juice that traditional handicraft is produced, and its light transmittance successively decreases along with the prolongation of storage period, and turbidity constantly rises significantly along with the prolongation of storage period, and product stability is poor; And adopt complex enzyme, film ultrafiltration, low temperature to concentrate the inspissated juice that comprehensive advanced technologies such as reaching depositing in water refrigeration is produced, its light transmittance changes little, the turbidity excursion maintains within the 1NTU, fruit juice stable very good, after showing employing depositing in water refrigeration technology, solved haze problem after the fruit juice, constant product quality meets external requirement of client.

Conclusion:

The method of raising stability of concentrated fruit juice of the present invention, technology is simple, and is easy to operate, with short production cycle, transparent juice clarification, fruit juice fragrance is dense, and the quality of product and stability have also obtained large increase.

Claims (1)

1. a method that improves stability of concentrated fruit juice is characterized in that, comprises the following steps:

1) new fruit drink is prepared into the inspissated juice that contains pol 45-65Brix through pre-concentration;

2) in above-mentioned inspissated juice, add purified water dilution fruit juice to 10-30Brix;

3) 5-15 ℃ of refrigeration 12-48 hour;

4) enter successively ultrafiltration, concentrate, fragrance recovery, sterilization, sterile filling operation.

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