CN101129207A - A method for rapidly producing concentrated blackberry juice - Google Patents
A method for rapidly producing concentrated blackberry juice Download PDFInfo
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- CN101129207A CN101129207A CNA200710133337XA CN200710133337A CN101129207A CN 101129207 A CN101129207 A CN 101129207A CN A200710133337X A CNA200710133337X A CN A200710133337XA CN 200710133337 A CN200710133337 A CN 200710133337A CN 101129207 A CN101129207 A CN 101129207A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 18
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- 235000015203 fruit juice Nutrition 0.000 claims abstract description 28
- 235000021028 berry Nutrition 0.000 claims abstract description 13
- 238000004062 sedimentation Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract 2
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- 102000004190 Enzymes Human genes 0.000 claims description 12
- 230000000694 effects Effects 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 2
- 230000002779 inactivation Effects 0.000 claims 2
- 238000007599 discharging Methods 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 9
- 125000003118 aryl group Chemical group 0.000 abstract description 8
- 238000005352 clarification Methods 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 6
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- 235000015110 jellies Nutrition 0.000 abstract 1
- 239000008274 jelly Substances 0.000 abstract 1
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- 244000078534 Vaccinium myrtillus Species 0.000 description 66
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 29
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 29
- 235000021014 blueberries Nutrition 0.000 description 29
- 235000021022 fresh fruits Nutrition 0.000 description 11
- 239000012141 concentrate Substances 0.000 description 10
- 238000004140 cleaning Methods 0.000 description 9
- 235000008504 concentrate Nutrition 0.000 description 8
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 5
- 230000008030 elimination Effects 0.000 description 5
- 238000003379 elimination reaction Methods 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 5
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- 239000003205 fragrance Substances 0.000 description 5
- 238000011084 recovery Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 229920001169 thermoplastic Polymers 0.000 description 2
- 239000004416 thermosoftening plastic Substances 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 244000235127 Ardisia escallonioides Species 0.000 description 1
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- 235000004726 Ribes cynosbati Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
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- 239000008246 gaseous mixture Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
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- Non-Alcoholic Beverages (AREA)
Abstract
一种快速生产黑莓浓缩果汁的方法涉及用黑莓鲜果或冻果生产黑莓浓缩果汁的方法。本发明是根据黑莓种植基地果实成熟期集中、浆果不耐贮存的特点，在果实采收期采用联合作业机械，快速将黑莓鲜果加工成浓缩果汁；或者在企业生产淡季，采用联合作业机械，将黑莓冻果加工成浓缩果汁。黑莓鲜果经过清洗、去杂，或黑莓冻果经解冻后加热软化，用破碎机破碎得到果浆泥，果浆泥酶解后，通过卧式螺旋离心沉降分离机去除种子等绝大多数果渣，再经碟式离心机生产出澄清的黑莓原果汁，原果汁经过三效蒸发机，最终生产出黑莓浓缩果汁。本发明采用酶解工艺，提高了果汁出汁率；采用自动排渣的卧式螺旋离心沉降分离机和碟式离心机，减少了澄清工序，提高了工作效率；采用三效蒸发机，最大限度地保存了原果汁中的营养成分；进行了芳香物质回收，使浓缩果汁基本保存了果品的风味。A method for rapidly producing concentrated blackberry juice relates to a method for producing concentrated blackberry juice with fresh or frozen blackberry fruit. The present invention is based on the characteristic that the ripening period of the blackberry planting base is concentrated and the berries are not resistant to storage. During the fruit harvesting period, the combined operation machine is used to quickly process the fresh blackberry fruit into concentrated fruit juice; Blackberry jelly is processed into concentrated juice. The fresh blackberry fruit is cleaned and removed, or the frozen blackberry fruit is thawed and heated to soften, and crushed with a crusher to obtain pulp. After the pulp is enzymatically hydrolyzed, most of the pomace, such as seeds, is removed by a horizontal spiral centrifugal sedimentation separator. , and then produce clarified blackberry raw juice through a disc centrifuge, and the raw juice goes through a three-effect evaporator to finally produce blackberry concentrated juice. The invention adopts the enzymatic hydrolysis process, which improves the juice yield of fruit juice; adopts the horizontal spiral centrifugal sedimentation separator and disc centrifuge with automatic slag discharge, reduces the clarification process and improves the work efficiency; adopts the three-effect evaporator, maximizes the The nutrients in the original juice are preserved; the aromatic substances are recovered, so that the concentrated juice basically preserves the flavor of the fruit.
Description
Technical field
The present invention relates to the fruit juice processing technique field, relate generally to and utilize the blackberry, blueberry fresh fruit or freeze the method that fruit is processed blackberry fruit juice concentrate.
Background technology
Institute of Botany introduced China from states such as America and Europes with blackberry, blueberry first in 1986, had built up the blackberry, blueberry planting base of China's maximum at present in knob, Lishui County, Jiangsu Province, 2007 years nearly 3000hm of cultivated area
2, annual production is more than 20000 tons.The blackberry, blueberry berry is storage tolerance not, and the fruit more than 90～95% should in time be processed.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 purpose of producing inspissated juice is in the fruit mature period, with the original fruit juice that fruit is processed into, by means such as heating, removes the moisture in the original fruit juice, reduces the weight and volume of fruit juice, so that storage and transportation.No matter blackberry fruit juice concentrate is the international market, or the domestic market, and extraordinary prospect is all arranged, and the existing how tame processing enterprise in blackberry, blueberry base, Lishui considers production blackberry, blueberry inspissated juice at present.The blackberry, blueberry inspissated juice that the present invention produces, fully take into account the characteristics of blackberry, blueberry berry, preserve the nutrition and the color and luster of fruit to greatest extent, and can satisfy the needs of fast processing blackberry, blueberry berry in the best fruiting period, during producing, solution, causes the problem that rots because of in time not handling berry.
Summary of the invention
The method that the purpose of this invention is to provide a kind of production blackberry fruit juice concentrate rapidly and efficiently.According to the present blackberry, blueberry planting base fructescence concentrate, the berry characteristics of anti-storage not, in picking time, adopt combined machine, fast the blackberry, blueberry fresh fruit is processed into inspissated juice, and low tempertaure storage gets up; Perhaps produce dull season, adopt combined machine, blackberry, blueberry is frozen fruit be processed into inspissated juice in enterprise.
The technological process of this step is: the blackberry, blueberry fresh fruit is through cleaning, impurity elimination, or blackberry, blueberry is frozen fruit through thawing, softening through the steam Fast Heating, crusher in crushing obtains pulp mud, behind the pulp mud enzymolysis, remove most pomaces such as seed by horizontal spiral centrifugal sedimentation seperator, produce the blackberry, blueberry original fruit juice of clarification again through disk centrifugal separator, original fruit juice is through the triple effect evaporation machine, and final production goes out blackberry fruit juice concentrate.
Below in conjunction with accompanying drawing this step is elaborated:
1. raw material: fresh fruit requires full maturity or 9 ripe above fresh fruits, fruits inferior such as anosis wormed fruit, mummy, Chinese olive and the rotten fruit that goes rotten; Freeze fruit and require the color and luster unanimity, free from admixture, fruit goes mouldy.
2. clean, impurity elimination: at first use the rinsing of bubble cleaning machine, use the drip washing of automatic sprinkling type fruit washing machine then, flush away fruit surface dirt is with artificial impurity and dogberry, the drain well of rejecting selecting at last.
3. softening, broken: berry that rinsing is clean or the fruit of freezing through thawing quickly heat up to 80～90 ℃, make berry softening, and the activity of destructive enzyme stops the oxidational losses of nutriments such as VC and pigment, uses crusher in crushing then, produces pulp mud.
4. the enzymolysis and the enzyme that goes out: this operation is the key that berry is got juice, mainly uses pectase.Pulp mud temperature after the heating fragmentation is higher, should reduce to 50～55 ℃ rapidly, just can carry out enzymolysis processing.The pectase consumption is 0.02～0.04%, 1～3 hour processing time.Pectase is diluted to about 5% with blackberry, blueberry Normal juice and uses, and enzyme should slowly stir during handling.After enzymolysis finishes, need pulp mud is heated to 70～80 ℃, enzyme goes out.
5. centrifuging and taking juice: through the pulp mud of enzymolysis, the enzyme that goes out, at first produce blackberry, blueberry original fruit juice (head product) with the horizontal spiral centrifugal sedimentation seperator of automatic discharge, head product is produced clarification blackberry, blueberry original fruit juice by the disk centrifugal separator of automatic discharge after centrifugal again.
6. concentrate: carry out in the centrifugal thin-film formula that the is concentrated in vacuum evaporator of fruit juice, adopt the triple effect evaporation machine to save air consumption, reduce cost, vacuum concentrates and makes fruit juice explosive evaporation under certain vacuum condition, 40～50 ℃ of fruit juice temperature, can guarantee the effective ingredient of fruit juice to greatest extent, and suppress juice browning.
7. the recovery of aromatic substance: aromatic substance (fragrance) volatilizees along with steam in the concentration of juices process.The method that reclaims fragrance is gaseous material is changed into liquid, and make fragrance component and moisture from, and then concentrate recovery.
The inspissated juice that comes out in the vacuum concentrating apparatus will mix in blender with the fragrance concentrate.In order to prevent the oxidation of inspissated juice, blender seals, and agitator stirs lentamente, enlarges the contact-making surface of fruit juice and air to prevent fruit juice from splashing.Enter the conduit entrance of blender, should be arranged on the bottom of blender, splash to avoid fruit juice.At the logical nitrogen of bottom clearance of gaseous mixture, to remove oxygen.In order to improve the local flavor of inspissated juice, can add a spot of fruit drink and sneak in the inspissated juice, processing but these fruit drinks need outgas.The whole process that inspissated juice fragrance reclaims will be carried out under the condition of low temperature, deoxygenation, with thermal denaturation and the oxidation that prevents aromatic substance, makes fruit juice keep original local flavor.
8. can and storage: with inspissated juice can immediately and inflated with nitrogen sealing that aromatic substance mixes, dress filling machine and sealer need be operated under logical condition of nitrogen gas, and the can inspissated juice of making should refrigerate immediately, and reserve temperature is advisable with about 2 ℃.
The characteristics of patent of the present invention:
1. adopt bubble cleaning machine → spray Cleaning for High Capacity machine → conveying to select the combined machine that band → Steam Heating tunnel → disintegrating machine etc. is formed, fast processing blackberry, blueberry fresh fruit, can solve the blackberry, blueberry producing region and concentrate the berry of gathering, owing to temperature height, the big problem that rots that causes of quantity.
2. adopt enzymolysis process, reduced the viscosity of pulp mud, scum juice is separated easily, improved the fruit juice crushing juice rate.
3. adopt the horizontal spiral centrifugal sedimentation seperator and the disk centrifugal separator of automatic discharge, reduced the clarification operation, shortened the time of squeezing the juice greatly, improved operating efficiency, help the raising of product quality.
4. the present invention has adopted the triple effect evaporation machine, and concentration process carries out under low pressure, low temperature, has preserved the nutritional labeling in the original fruit juice to greatest extent.
5. in the concentration of juices process, carried out the aromatic substance recovery, made the blackberry fruit juice concentrate of producing preserve the local flavor of blackberry, blueberry fruit substantially.
The specific embodiment
1. the fresh fruit with 1000kg Boysen blackberry species is an example, produces to concentrate blackberry, blueberry fruit juice
1. clean impurity elimination: adopt bubble cleaning machine → spray Cleaning for High Capacity machine → conveying to select the band integration of operation.The 1000kg fresh fruit is pressed certain speed add the bubble cleaning machine,, finish the cleaning impurity elimination through combined machine.Under the normal condition, can get clean fresh fruit 950～980kg.
2. thermoplastic is with broken: adopt Steam Heating tunnel → disintegrating machine integration of operation.Clean fresh fruit is joined in the Steam Heating tunnel, control transporting velocity well, outlet berry temperature is reached about 80 ℃, directly join then and be broken into pulp mud in the disintegrating machine.
3. the enzymolysis and the enzyme that goes out: pulp mud is deposited in the enzymatic vessel, when temperature drops to below 55 ℃, added with the blackberry, blueberry original fruit juice and dissolve the pectase 200g (pectinase activity is 20,000 units) that gets well.Need slowly to stir (general rotating speed is 20 rev/mins) during enzymolysis, 50 ℃ of hydrolysis temperatures, enzymolysis time 2h.Enzymolysis is heated to pulp mud 80 ℃ of enzymes that go out rapidly after finishing.
4. scum juice separates and clarification: at first use the horizontal spiral centrifugal sedimentation seperator of automatic discharge with pomace initial gross separations such as fruit juice and seeds through the enzymolysis and the pulp mud of the enzyme that goes out, isolated pomace is used for the processing (as feed etc.) of other products, it is centrifugal that fruit juice passes through the disk centrifugal separator (10000 rev/mins of rotating speeds) of automatic discharge again, about the blackberry, blueberry original fruit juice 680kg that obtains clarifying.
5. concentrate the recovery with aromatic substance: the blackberry, blueberry original fruit juice of clarification concentrates through the triple effect evaporation machine, can obtain blackberry, blueberry inspissated juice 135～140kg.In concentration process, aromatic substance is reclaimed, before the inspissated juice perfusion, mix with inspissated juice at low temperatures.The inspissated juice soluble solid content is 45%, and promptly original fruit juice concentrates about 5 times.
With 1000kg Boysen blackberry species to freeze fruit be example, produce to concentrate blackberry, blueberry fruit juice
Blackberry, blueberry is frozen fruit and has been passed through the cleaning impurity elimination when producing, and directly carries out thermoplastic after thawing with broken, the same fresh fruit of later operation.Because freezing fruit is clean fruit, 1000kg freezes fruit and can produce more than the inspissated juice 140kg.
Claims (4)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710133337XA CN101129207A (en) | 2007-10-18 | 2007-10-18 | A method for rapidly producing concentrated blackberry juice |
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| CNA200710133337XA CN101129207A (en) | 2007-10-18 | 2007-10-18 | A method for rapidly producing concentrated blackberry juice |
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| CN101129207A true CN101129207A (en) | 2008-02-27 |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874643A (en) * | 2009-04-29 | 2010-11-03 | 招远佳农绿色产业有限公司 | Method for making concentrated watermelon juice |
| CN102268384A (en) * | 2010-12-28 | 2011-12-07 | 江苏省中国科学院植物研究所 | Saccharomyces cerevisiae strain and method for preparing blackberry fruit wine by using same |
| CN102613631A (en) * | 2012-03-31 | 2012-08-01 | 贵州北极熊实业有限公司 | Black raspberry beverage and making method thereof |
| CN101361583B (en) * | 2008-09-12 | 2012-09-05 | 南京新世纪园艺研究所 | Processing method of fresh blackberry juice |
| CN103169121A (en) * | 2011-12-26 | 2013-06-26 | 烟台北方安德利果汁股份有限公司 | Processing method for super-high power apply pulp |
| CN103238890A (en) * | 2013-04-24 | 2013-08-14 | 蔡卫东 | Production method of watermelon beverage |
| CN103689478A (en) * | 2014-01-10 | 2014-04-02 | 山西彤康食品有限公司 | Low-methanol fruit juice and preparation method thereof |
| CN104388287A (en) * | 2014-10-30 | 2015-03-04 | 江南大学 | Method for centrifugal production of yellow wine employing horizontal screw-disk combination |
| CN104814504A (en) * | 2015-04-14 | 2015-08-05 | 陆波 | Beverage freshness preservation method by filling nitrogen gas |
| CN105767813A (en) * | 2016-03-28 | 2016-07-20 | 贵州北极熊实业有限公司 | Blackberry juice drink and preparation method thereof |
| CN106036293A (en) * | 2016-07-06 | 2016-10-26 | 贵州北极熊实业有限公司 | Production method of blackberry beverage |
| CN112425702A (en) * | 2020-11-23 | 2021-03-02 | 洛阳德泽农林科技开发有限公司 | Low-temperature preparation method of raspberry juice with high content of active ingredients |
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2007
- 2007-10-18 CN CNA200710133337XA patent/CN101129207A/en active Pending
Cited By (15)
| 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 |
| CN101874643A (en) * | 2009-04-29 | 2010-11-03 | 招远佳农绿色产业有限公司 | Method for making concentrated watermelon juice |
| CN101874643B (en) * | 2009-04-29 | 2013-08-28 | 招远佳农绿色产业有限公司 | Method for making concentrated watermelon juice |
| CN102268384A (en) * | 2010-12-28 | 2011-12-07 | 江苏省中国科学院植物研究所 | Saccharomyces cerevisiae strain and method for preparing blackberry fruit wine by using same |
| CN102268384B (en) * | 2010-12-28 | 2012-12-05 | 江苏省中国科学院植物研究所 | Saccharomyces cerevisiae strain and method for preparing blackberry fruit wine by using same |
| CN103169121B (en) * | 2011-12-26 | 2015-09-23 | 烟台北方安德利果汁股份有限公司 | The processing method of a kind of superelevation times apple pulp |
| CN103169121A (en) * | 2011-12-26 | 2013-06-26 | 烟台北方安德利果汁股份有限公司 | Processing method for super-high power apply pulp |
| CN102613631A (en) * | 2012-03-31 | 2012-08-01 | 贵州北极熊实业有限公司 | Black raspberry beverage and making method thereof |
| CN103238890A (en) * | 2013-04-24 | 2013-08-14 | 蔡卫东 | Production method of watermelon beverage |
| CN103689478A (en) * | 2014-01-10 | 2014-04-02 | 山西彤康食品有限公司 | Low-methanol fruit juice and preparation method thereof |
| CN104388287A (en) * | 2014-10-30 | 2015-03-04 | 江南大学 | Method for centrifugal production of yellow wine employing horizontal screw-disk combination |
| CN104814504A (en) * | 2015-04-14 | 2015-08-05 | 陆波 | Beverage freshness preservation method by filling nitrogen gas |
| CN105767813A (en) * | 2016-03-28 | 2016-07-20 | 贵州北极熊实业有限公司 | Blackberry juice drink and preparation method thereof |
| CN106036293A (en) * | 2016-07-06 | 2016-10-26 | 贵州北极熊实业有限公司 | Production method of blackberry beverage |
| CN112425702A (en) * | 2020-11-23 | 2021-03-02 | 洛阳德泽农林科技开发有限公司 | Low-temperature preparation method of raspberry juice with high content of active ingredients |
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Open date: 20080227 |