CN101268829A - Method for preparing fresh fruit cell ecological water by using reduced pressure distillation technique - Google Patents
Method for preparing fresh fruit cell ecological water by using reduced pressure distillation technique Download PDFInfo
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- CN101268829A CN101268829A CNA2008100108241A CN200810010824A CN101268829A CN 101268829 A CN101268829 A CN 101268829A CN A2008100108241 A CNA2008100108241 A CN A2008100108241A CN 200810010824 A CN200810010824 A CN 200810010824A CN 101268829 A CN101268829 A CN 101268829A
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- reduced pressure
- ecological water
- pressure distillation
- fruit
- fresh fruit
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- 238000000034 method Methods 0.000 title claims abstract description 21
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- 238000004821 distillation Methods 0.000 title claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000012859 sterile filling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000012528 membrane Substances 0.000 claims abstract 2
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Abstract
The invention relates to a method utilizing a reduced pressure distillation technology to prepare fruit cell ecological water. Fresh fruits are made into concentrated juice through picking out, cleaning out, crashing, pressed-dripping, zymolysis, filtering, and reduced pressure distillation of filtrate. The reclaimed distillate is formed by sterile filling after being filtered by a filterable membrane of 0.35 to 0.55 microns. The fruit cell ecological water obtained by the method is silvery and transparent and rich in nutrition, contains vitamin, organic acid and mineral composition, and favors the human body to absorb, has sweet and full-bodied taste, does not go bad for being stored at the normal temperature, and is a high-quality product in the drinking water.
Description
Technical field
The invention belongs to the technical field of handling water with the way of distillation; Be particularly related to the method for the fresh fruit cell ecological water that recovery goes out of use from slops.
Background technology
In recent years, food security more and more is subjected to people's attention, advocates naturally, green, has become a kind of trend, and this tendency of the day is just being catered in the development and use of wholefood.And fruit, as the healthy food of generally acknowledging, in our life, playing the part of more and more important role, people also not only rest on the level of initial simple edible the utilization of fruit, but are processed into various product to utilize organic acid, vitamin, mineral matter, cellulose and other nutritional labelings wherein.
Making inspissated juice is common fruit processing mode, fruit through broken, promptly obtain inspissated juice after squeezing the juice, filter, distilling, but " water " (we are referred to as cellular water) of fruit gone out of use when distillation obtains inspissated juice in this process, and this is derived from the natural moisture in the fruit, be rich in the multiple nutritional components in the fruit, such water is made full use of, obviously have huge social and economic implications.China's fruit aboundresources, annual production ranks first in the world near 10,000,000 tons, the kind of suitable processing inspissated juice is also more, according to incompletely statistics, the fruit that China is used for processing inspissated juice has nearly 1,000,000 tons every year, and processing capacity is in continuous growth, and the ecosystem moisture of wasting in these fruit process all is appreciable from the nutritional labeling that it was rich in still from stock number.
The present technology report that does not also utilize this ecosystem water and be made into drinking water.
Summary of the invention
The objective of the invention is to make full use of the fruit resource and produce water natural, that be rich in various nutrients such as organic acid, amino acid, vitamin, mineral matter, avoided the waste of natural ecological water in the existing inspissated juice process simultaneously.
To achieve these goals, the present invention adopts following technical scheme:
1, raw material is handled
Raw material is handled harvesting, sorting, cleaning and the fragmentation that comprises fruit:
The fruit of harvesting, sorting is cleaned up with drinking water, draining, fragmentation is afterwards made pulp and is pumped in the enzymatic vessel;
2, biological enzymolysis
Biology enzyme is made up of pectase, hemicellulase and cellulase, and the ratio of three kinds of enzymes is at 89-90: 15-8: in the 5-2 scope, different and slightly different according to types of fruits, consumption is/1000 kilograms of pulps of 200-500 gram; Temperature is controlled to be 15-50 ℃; Kept 2-4 hour;
3, go out enzyme and filtration
Fruit behind enzymolysis slurry temperature is risen to 85 ℃ to 90 ℃; Keeping the enzyme that went out in 15-30 minute handles; With the method for filtering fruit juice is separated with pomace again;
4, decompression distillation
Adopt vacuum concentrating apparatus with concentration of juices, vacuum is 0.05-0.09MP, collects distillate when temperature is 60 ℃-75 ℃, obtains the fresh fruit cell ecological water semi-finished product;
5, filtration, sterile filling
The ecological water semi-finished product that obtain are elected the membrane filtration of 0.35-0.55 μ m as with the aperture, and sterile filling is finished product afterwards.
The fresh fruit cell ecological water of producing with the technology of the present invention is limpid transparent and being rich in nutrition, contains vitamin, organic acid and mineral matter, is beneficial to absorption of human body, and taste-aromatic is strong, and long-term storage is never degenerated under the normal temperature state, is the quality product in the drinking water.
Applied range of the present invention is suitable for for the most of fruit that is applied to make inspissated juice.As apple, pears, hawthorn, orange, the orange in the benevolence class fruit; The Kiwi berry of berries, strawberry, raspberry, blackberry, blueberry, black currant, currant, cowberry, sea-buckthorn, persimmon, grape; Tropical fruit (tree) such as pineapple, mango, pawpaw, passionflower, Rosa roxburghii etc. all can be prepared the cell ecological water of this kind fruit.
The present invention utilizes fresh fruit cell water discarded when reclaiming inspissated juice to make drinking water, owing to itself be distilled water and membrane filtration after filtration again, the water that makes meets drinking water standard fully, compare with existing drinking water, the present invention has the following advantages again: this fresh fruit cell ecological water is limpid transparent and being rich in nutrition, contains vitamin, organic acid and mineral matter, be beneficial to absorption of human body, taste-aromatic is strong, and long-term storage is never degenerated under the normal temperature state, is the quality product in the drinking water.Simultaneously, owing to utilized byproduct in the existing production technology as raw material, so saved production cost greatly.The most outstanding is that " turning waste into wealth " reclaimed very precious freshwater resources.Product of the present invention is compared with existing drinking water, has outstanding characteristics or advantage, has substantive distinguishing features and obvious improvement, does not also have the report of this technology at present.
The specific embodiment
Embodiment 1
Choose 1000 kilograms of apples after the sorting, after the cleaning with apple with crusher in crushing, squeeze the juice, afterwards apple pulp is pumped in the enzymatic vessel with screw pump; The apple pulp temperature is adjusted to 50 ℃; Add combination biological enzyme formulation (pectase: hemicellulase: 500 grams cellulase=80: 15: 5); Stirred 15 minutes; Enzymolysis 3 hours; Apple pulp temperature behind the enzymolysis is risen to 90 ℃; Keeping the enzyme that went out in 15 minutes handles; After filtering above-mentioned fruit juice is concentrated with the falling liquid film vacuum concentration equipment; Distillate after collect concentrating obtains fresh fruit cell water semi-finished product, is that sterile filling is finished product behind the membrane filtration of 0.35 μ m by the aperture again.
Replace apple with pears, pineapple, Rosa roxburghii, also can make with the method.
Embodiment 2
Choose 100 kilograms of grapes after the sorting, after the cleaning grape is pumped in the enzymatic vessel with screw pump; Grape slurry temperature is adjusted to 30 ℃; Add combination biological enzyme formulation (pectase: hemicellulase: 30 grams cellulase=85: 12: 3); Stirred 15 minutes; Enzymolysis 2 hours; Apple pulp temperature behind the enzymolysis is risen to 85 ℃; Keeping the enzyme that went out in 30 minutes handles; After filtering above-mentioned fruit juice is concentrated with the falling liquid film vacuum concentration equipment; Distillate after collect concentrating obtains fresh fruit cell water semi-finished product, is that sterile filling is finished product behind the membrane filtration of 0.45 μ m by the aperture again.
Replace grape with Kiwi berry, strawberry, raspberry, blackberry, blueberry, cowberry, black currant, currant, sea-buckthorn, persimmon, also can make with the method.
Embodiment 3
Choose 500 kilograms of oranges after the sorting, after peeling, stoning, the cleaning orange pulp is pumped in the enzymatic vessel with screw pump; Orange pulp temperature is adjusted to 20 ℃; Add combination biological enzyme formulation (pectase: hemicellulase: 200 grams cellulase=90: 8: 2); Stirred 15 minutes; Enzymolysis 4 hours; Orange pulp temperature behind the enzymolysis is risen to 87 ℃; Keeping the enzyme that went out in 20 minutes handles; After filtering above-mentioned fruit juice is concentrated with the falling liquid film vacuum concentration equipment; Distillate after collect concentrating obtains fresh fruit cell water semi-finished product, is that sterile filling is finished product behind the membrane filtration of 0.4 μ m by the aperture again.
Replace orange with apple, hawthorn, orange, pawpaw, also can make with the method.
Claims (3)
1. utilize reduced pressure distillation technique to prepare the method for fresh fruit cell ecological water, comprise that sorted fruits, cleaning, fragmentation, enzymolysis, the enzyme that goes out, filtration, decompression distillation make inspissated juice, is characterized in that: to decompression distillation
Distillate in the process reclaims, filtration, sterile filling, makes fresh fruit cell ecological water.
2, the method for utilizing reduced pressure distillation technique to prepare fresh fruit cell ecological water according to claim 1, it is characterized in that: described fruit comprises:
(1) benevolence class fruit: apple, pears, hawthorn, orange, orange;
(2) berry: Kiwi berry, strawberry, raspberry, blackberry, blueberry, black currant, currant, cowberry, sea-buckthorn, persimmon, grape;
(3) tropical fruit (tree): pineapple, mango, pawpaw, passionflower, Rosa roxburghii.
3, the method for utilizing reduced pressure distillation technique to prepare fresh fruit cell ecological water according to claim 1 is characterized in that described filtration, is to be that the filter membrane of 0.35-0.55 μ m filters with the aperture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100108241A CN101268829A (en) | 2008-03-28 | 2008-03-28 | Method for preparing fresh fruit cell ecological water by using reduced pressure distillation technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100108241A CN101268829A (en) | 2008-03-28 | 2008-03-28 | Method for preparing fresh fruit cell ecological water by using reduced pressure distillation technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101268829A true CN101268829A (en) | 2008-09-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100108241A Pending CN101268829A (en) | 2008-03-28 | 2008-03-28 | Method for preparing fresh fruit cell ecological water by using reduced pressure distillation technique |
Country Status (1)
| Country | Link |
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| CN (1) | CN101268829A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433351B (en) * | 2008-12-15 | 2012-08-08 | 广东日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
| CN102724888A (en) * | 2010-01-17 | 2012-10-10 | 安布罗西奥斯·坎布里斯 | Recovering water |
| CN104585815A (en) * | 2015-01-15 | 2015-05-06 | 姜新帅 | Mixed fruit juice |
-
2008
- 2008-03-28 CN CNA2008100108241A patent/CN101268829A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433351B (en) * | 2008-12-15 | 2012-08-08 | 广东日之泉集团有限公司 | Method for preparing passion flower fruit juice beverage |
| CN102724888A (en) * | 2010-01-17 | 2012-10-10 | 安布罗西奥斯·坎布里斯 | Recovering water |
| CN106165810A (en) * | 2010-01-17 | 2016-11-30 | 安布罗西奥斯·坎布里斯 | Recycle-water |
| CN104585815A (en) * | 2015-01-15 | 2015-05-06 | 姜新帅 | Mixed fruit juice |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080924 |