CN101120810A - Technology for processing blackberry fruit juice beverage - Google Patents
Technology for processing blackberry fruit juice beverage Download PDFInfo
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- CN101120810A CN101120810A CNA2007100249160A CN200710024916A CN101120810A CN 101120810 A CN101120810 A CN 101120810A CN A2007100249160 A CNA2007100249160 A CN A2007100249160A CN 200710024916 A CN200710024916 A CN 200710024916A CN 101120810 A CN101120810 A CN 101120810A
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Abstract
A processing technology of a blackberry juice drink relates to juice drink processing technology. The natural blackberry juice drink ( two kinds of products: content of original juice is more than or equal to 40 percent, and the other content of original juice is more than or equal to 20) is made by selecting original juice of good quality blackberry as raw material, using natural food additive, and modern advanced process and unique compositions. The present invention has the advantages of that: first, the original color and flavor of blackberry can be kept by using the particular compositions of the invented technology; accessory pigment and essence are not needed, and the product has brilliant red color, and natural blackberry fragrant; second, when the content of original blackberry juice is more than or equal to 40 percent, the acid content will become high (more than or equal to 0.5 percent); food-grade acid lowering additive is added, and ideal lowering acid effect is achieved; third, the invented technology adopts the high speed centrifugal of a disc centrifugal separator to remove impurities; the sterilization is achieved instantly by high temperature and then fast cooling, which can fully keep the nutritive substance and original flavor of the original juice.
Description
Technical field
The present invention relates to the fruit juice processing technique field, relate generally to the method for utilizing blackberry, blueberry Normal juice or blackberry fruit juice concentrate processing blackberry, blueberry fruit drink.
Background technology
The blackberry, blueberry good type of raspberry fruit trees (blackberry, blueberry, raspberry) that to be American-European countries cultivate through the biological engineering in Europe, existing more than 100 year of north America region cultivation history, is one of the main kind of the fruitlet fruit trees of the most extensive cultivation.Institute of Botany introduced China first in 1986, through the utilization and extention in more than 20 years, had built up the blackberry, blueberry planting base of China's maximum in knob, Lishui County, Jiangsu Province, and present area is 3000hm closely
2, annual production is more than 15000 tons.The blackberry, blueberry berry is storage tolerance not, and the fruit more than 90% should be processed in good time.
Blackberry, blueberry fruit soft and succulency, sour-sweet tasty and refreshing, unique flavor contains rich nutrient substances, is a kind of first-class fruit of processing fruit drink.The production of domestic existing blackberry, blueberry fruit drink at present, but color and luster and local flavor are obviously relatively poor.The blackberry, blueberry fruit drink that the present invention produces can overcome the shortcoming of existing product, and its color and luster and local flavor are well improved.
Summary of the invention
The technology that the purpose of this invention is to provide a kind of production blackberry, blueberry fruit drink.Original fruit juice or inspissated juice by selecting the blackberry species that color and luster is good, local flavor is dense, sugar and acid degree is high for use are raw material, select the food additives of All Pure Nature for use, use modern advanced processing technology and unique prescription, make the blackberry, blueberry fruit drink that is processed into beautiful in colour, sour-sweet tasty and refreshing, have denseer raspberry fragrance, and steady quality.
1. fill a prescription
China's regulation, fruit syrup Normal juice content 〉=40%, fruit beverage Normal juice content 〉=10%.The present invention refers to 2 kinds of blackberry, blueberry fruit drinks of Normal juice content 〉=40% and 〉=20%.
The blackberry, blueberry fruit drink prescription (is example with the 100kg beverage) of Normal juice content 〉=40%: water 50.8kg, blackberry, blueberry original fruit juice 40.0kg, sucrose 4.0kg, glucose 5.0kg, sodium carbonate 200～250g, natrium citricum 150～200g, sodium chloride 40g, potassium chloride 20g.
The blackberry, blueberry fruit drink prescription (is example with the 100kg beverage) of Normal juice content 〉=20%: water 70.9kg, blackberry, blueberry original fruit juice 20.0kg, sucrose 4.0kg, glucose 5.0kg, citric acid 100g, natrium citricum 100～200g, sodium chloride 40g, potassium chloride 20g.
2. technological process
According to prescription, be ready to auxiliary materials such as blackberry, blueberry original fruit juice (or inspissated juice) and saccharic acid, raw material and auxiliary material mix after dissolving, filtration, with water quantitative (or constant volume), and stir.Disk centrifugal separator by automatic discharge is centrifugal, obtains clear juice (beverage) behind the removal impurity, after homogeneous and high-temperature short-time sterilization, carries out aseptic canning, produces the blackberry, blueberry fruit drink of clear at last.
3. ingredient requirement
Blackberry, blueberry original fruit juice or inspissated juice: select the clear juice that does not contain pulp and other impurity of Boysen kind for use, fermentation is not rotten;
Water: require to meet China's " domestic water sanitary standard ";
Auxiliary materials such as saccharic acid: food-grade meets state health standards.
4. the present invention is described in detail in conjunction with the accompanying drawings
1. the preparation of original fruit juice: blackberry, blueberry Normal juice or inspissated juice generally are stored in-2～5 ℃ of freezers, use and take out from freezer in preceding 1～2 day, and the back of heating up is standby.
2. the preparation of syrup and preparation: for convenience, sucrose and glucose are modulated into the syrup use in the production.The concentration standard of sugar fluid configuration is 30～32 Baume degrees, is equivalent to 55.2% weight percent concentration." thermosoling " adopted in the syrup preparation, be about to the water boil in the sugar dissolving kettle, in stirring, add white granulated sugar, make it to dissolve fully, keep little and boiled 5 minutes, skim the blister on surface, continue to keep little boiling 20～30 minutes, pump into plate type heat exchanger subsequently and be cooled to about 60 ℃, after diatomaceous earth filter filters, i.e. input is provided with in the storage tank of cooling device, and cooling stores for future use.
Taking out the syrup for preparing according to the dosage of prescription before the batching is put in the clean rustless steel container standby.
3. the preparation of auxiliary material: the citric acid solution of hot water modulation 50%, other auxiliary material also is mixed with certain density solution and uses.
4. prepare burden: be ready to batching by prescription, fixed molten (or quantitatively) order is allocated, and promptly adds 50～60% purify waste water of batching water gaging in material-compound tank earlier, adds syrup then according to water → syrup → auxiliary material → water such as fruit juice → acid, add fruit juice again, add auxiliary materials such as acid at last.In adding the raw material process, should constantly stir, feed liquid is mixed, arrive dosage with the constant volume of purifying waste water (quantitatively) at last, stir.
5. centrifugal, homogeneous: under the normal condition, the material for preparing needs to filter with diatomite filter, waits impurity to remove precipitation.But diatomite filtration tends to product quality is had a negative impact, and complex operation.Present technique adopts disk centrifugal separator, by the high speed centrifugation operation, reaches impurity such as removing molecule, suspension.After fruit juice is centrifugal, by the operation of homogenizer homogeneous, guarantee product with stable quality again.8000 rev/mins of centrifugal rotational speeds, homogenization pressure 25Mpa, 60 ℃ of homogenizing temperatures.
6. sterilization, can and cooling: high-temperature short-time sterilization, sterile filling.Be about to fruit juice (beverage) and be heated to 135 ℃ at short notice rapidly, kept 5～8 seconds, feed temperature is dropped to carry out can about 90 ℃ then.With ready clean vial preheating,, to keep airtight aseptic condition during can before the can, guarantee that fruit juice is not contaminated in case vial breaks.Be quickly cooled to normal temperature behind the beverage bottling immediately, the vial cooling will prevent brokenly bottle through 3～4 grades of coolings.
7. packing and storing: can print the date of manufacture by decals after can, the beverage that cooling is good are qualified on inspection, pack.Blackberry, blueberry juice (beverage) generally adopts the vial can of 250ml, crosses the fruit juice of date of manufacture (beverage) and is packaged in the carton by quantity such as 12 bottles or 24 bottles posting label printing, and carton does not temporarily seal, so that check during outbound.Packaged fruit juice (beverage) should be preserved under the condition of dry, cool place, lucifuge, general 6～12 months of shelf-life.
5, the characteristics of patent of the present invention
1. the drink formula in the art of this patent forms through research for many years, utilizes intrinsic color and luster of blackberry, blueberry and local flavor, does not add other accessory pigments and essence, can produce red gorgeous, glittering and translucent, the product with natural raspberry fragrance of color and luster.
2. because national Specification original fruit juice content 〉=40% o'clock, just can be described as fruit syrup, and blackberry, blueberry original fruit juice content 〉=40% o'clock, the acid content in the product will be above 0.5%, high acid content like this is difficult to access pleasant local flavor.The art of this patent has played and has well fallen sour effect by adding the acid additive that falls of food-grade.
3. the art of this patent has adopted the disk centrifugal separator high speed centrifugation to remove impurity, and by high-temperature short-time sterilization and cooling fast, the abundant saved original fruit juice nutriment of product also helps product and preserves the natural flavour mountaineous of original fruit juice.
Description of drawings
Accompanying drawing is the technological process of production figure of technology for processing blackberry fruit juice beverage of the present invention.
The specific embodiment
Embodiment 1:1000kg blackberry, blueberry fruit juice (original fruit juice content 〉=40%) processing
1. original fruit juice is prepared: take by weighing original fruit juice 400kg, inspissated juice is pressed the amount that the multiple that concentrates calculates fruit juice in this way.As blackberry, blueberry original fruit juice soluble solid content is 7.5%, and the inspissated juice soluble solid content is 45%, has promptly concentrated 6 times, and inspissated juice quantity is 66.7kg.
2. auxiliary material such as syrup is prepared: sucrose 40kg, glucose 50kg, sodium carbonate 2.5kg, natrium citricum 2kg, sodium chloride 400g, potassium chloride 200g.With sucrose and glucosylation is syrup, and other auxiliary material melts with hot water.
3. prepare burden: allocate according to the order that water → syrup → fruit juice → auxiliary material → water is quantitative, promptly in material-compound tank, add batching water 300kg earlier, add syrup then, add fruit juice again, add sodium carbonate and natrium citricum auxiliary material at last.In adding the raw material process, should constantly stir, feed liquid is mixed, with purifying waste water, stir at last quantitatively to 1000kg.
4. centrifugal, homogeneous, sterilization, can, cooling and packing: finish production operation by the combine that disk centrifugal separator → homogenizer → high-temperature short-time sterilization machine → automatically quantitative filling machine → the segmentation cooling tunnel is formed.
Embodiment 2:1000kg blackberry, blueberry fruit drink (original fruit juice content 〉=20%) processing
1. original fruit juice is prepared: take by weighing original fruit juice 200kg, concentrate 6 times inspissated juice in this way, the quantity that takes by weighing inspissated juice is 33.3kg.
2. auxiliary material such as syrup is prepared: sucrose 40kg, glucose 50kg, citric acid 1kg, natrium citricum 1.5kg, sodium chloride 400g, potassium chloride 200g.With sucrose and glucosylation is syrup, and other auxiliary material melts with hot water.
3. prepare burden: allocate according to the order that water → syrup → fruit juice → auxiliary material → water is quantitative, promptly in material-compound tank, add batching water 400kg earlier, add syrup then, add fruit juice again, add auxiliary material at last.In adding the raw material process, should constantly stir, feed liquid is mixed, with purifying waste water, stir at last quantitatively to 1000kg.
4. centrifugal, homogeneous, sterilization, can, cooling and packing: finish production operation by the combine that disk centrifugal separator → homogenizer → high-temperature short-time sterilization machine → automatically quantitative filling machine → the segmentation cooling tunnel is formed.
Claims (4)
1. blackberry, blueberry fruit drink processing is characterized in that: according to the beverage processing prescription, be ready to auxiliary materials such as blackberry, blueberry original fruit juice (or inspissated juice) and saccharic acid, raw material and auxiliary material mix after dissolving, filtration, with water quantitative (or constant volume), and stir.Disk centrifugal separator by automatic discharge is centrifugal, obtains clear juice (beverage) behind the removal impurity, after homogeneous and high-temperature short-time sterilization, carries out aseptic canning, produces the bright blackberry juice beverage of clarification at last.The finished product soluble solid is 9.5～10.5%, and organic acid content is 0.25～0.35%.
2. according to the described method of claim 1, it is characterized in that: the prescription of the blackberry, blueberry fruit drink of Normal juice content 〉=40% is: (is example with the 100kg beverage) water 50.8kg, blackberry, blueberry original fruit juice 40.0kg, sucrose 4.0kg, glucose 5.0kg, sodium carbonate 200～250g, natrium citricum 150～200g, sodium chloride 40g, potassium chloride 20g.
3. according to the described method of claim 1, it is characterized in that: the prescription of the blackberry, blueberry fruit drink of Normal juice content 〉=20% is: (is example with the 100kg beverage) water 70.9kg, blackberry, blueberry original fruit juice 20.0kg, sucrose 4.0kg, glucose 5.0kg, citric acid 100g, natrium citricum 100～200g, sodium chloride 40g, potassium chloride 20g.
4. according to the described method of claim 1, it is characterized in that: 8000 rev/mins of disk centrifugal separator centrifugal rotational speeds, homogenization pressure 25Mpa, 60 ℃ of homogenizing temperatures, the temperature of high-temperature short-time sterilization is 135 ℃, keeps 5～8 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100249160A CN101120810A (en) | 2007-07-17 | 2007-07-17 | Technology for processing blackberry fruit juice beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100249160A CN101120810A (en) | 2007-07-17 | 2007-07-17 | Technology for processing blackberry fruit juice beverage |
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| CN101120810A true CN101120810A (en) | 2008-02-13 |
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| CNA2007100249160A Pending CN101120810A (en) | 2007-07-17 | 2007-07-17 | Technology for processing blackberry fruit juice beverage |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102356903A (en) * | 2011-09-19 | 2012-02-22 | 南京农业大学 | Purple sweet potato-blackberry composite pulp beverage and its preparation method |
| CN101361583B (en) * | 2008-09-12 | 2012-09-05 | 南京新世纪园艺研究所 | Processing method of fresh blackberry juice |
| CN102805397A (en) * | 2012-08-30 | 2012-12-05 | 江苏省中国科学院植物研究所 | Blackberry fruit juice and processing method thereof |
| CN103919217A (en) * | 2014-04-30 | 2014-07-16 | 生命果有机食品股份有限公司 | Raspberry juice and preparation method thereof |
| CN114287540A (en) * | 2021-12-15 | 2022-04-08 | 浙江森宇有限公司 | Production method of natural flavor beverage |
-
2007
- 2007-07-17 CN CNA2007100249160A patent/CN101120810A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101361583B (en) * | 2008-09-12 | 2012-09-05 | 南京新世纪园艺研究所 | Processing method of fresh blackberry juice |
| CN102356903A (en) * | 2011-09-19 | 2012-02-22 | 南京农业大学 | Purple sweet potato-blackberry composite pulp beverage and its preparation method |
| CN102356903B (en) * | 2011-09-19 | 2013-05-29 | 南京农业大学 | Purple sweet potato-blackberry composite pulp beverage and its preparation method |
| CN102805397A (en) * | 2012-08-30 | 2012-12-05 | 江苏省中国科学院植物研究所 | Blackberry fruit juice and processing method thereof |
| CN103919217A (en) * | 2014-04-30 | 2014-07-16 | 生命果有机食品股份有限公司 | Raspberry juice and preparation method thereof |
| CN103919217B (en) * | 2014-04-30 | 2015-12-30 | 生命果有机食品股份有限公司 | A kind of juice of raspberry and preparation method thereof |
| CN114287540A (en) * | 2021-12-15 | 2022-04-08 | 浙江森宇有限公司 | Production method of natural flavor beverage |
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Open date: 20080213 |