CN101292757A - Concentrated fruit juice of peach and preparing method - Google Patents
Concentrated fruit juice of peach and preparing method Download PDFInfo
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- CN101292757A CN101292757A CNA2008100549704A CN200810054970A CN101292757A CN 101292757 A CN101292757 A CN 101292757A CN A2008100549704 A CNA2008100549704 A CN A2008100549704A CN 200810054970 A CN200810054970 A CN 200810054970A CN 101292757 A CN101292757 A CN 101292757A
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Abstract
The invention provides a concentrated peach juice product and a preparation method. The concentrated peach juice is a concentrated juice which is prepared by adopting sodium D-isoascorbate to fix the color and pectic enzyme, amylase and protease to carry out hydrolytic treatment; the content of the solvable solid matter of the concentrated peach juice product is 40 percent to 60 percent and the pH value equals to 3.8 to 4.2. One important contribution of the invention lies in that the crushing of peaches is realized on the base of the selection of the color fixative, thereby greatly improving the color index of the concentrated peach juice, meanwhile, pectic enzyme, amylase and protease are utilized to hydrolyze the peach juice, thereby finally obtaining a concentrated peach juice product with high nutritive value, stable properties and good flavor and taste by adopting the techniques such as adsorption and hyperfiltration. Edulcorator and preservative need not to be added into the concentrated peach juice product, thus completely preserving the nature properties, satisfying the concept of green consumption in modern times and meeting the requirements of the flavor and taste of beverages after the concentrated peach juice is diluted.
Description
Technical field
The present invention relates to a kind of concentrated fruit juice of peach and preparation method, especially, belong to fruits and vegetables deep process technology field through the preparation method of the concentrated peach fruit juice of amylase, pectase, protease hydrolytic.
Background technology
Peach contains the mouthfeel of rich nutrient contents and sweet succulence, but peach is difficult to storage, rots easily, therefore develops the consumption demand that the concentrated fruit juice of peach beverage products is fit to people.Because various brands fruit juice is intensive day by day, product differentiation is the trend of dwindling.Under the situation stable in channel structure, that marketing is similar, the consumer pays attention to the quality and the intension of product itself more, therefore keep fruits and vegetables natural nutrition and color and luster to greatest extent, prolonging the pot-life is the important means that improves pulp or fruit juice product competitiveness.
The oxidizing brown stain reason of fruit juice is a lot, and the reason of most of brown stain is because aldehydes matter is produced quinone under oxidasic effect, regeneration hydroxyl quinone, and the hydroxyl quinone aggregates into brown pigment again.And and light, oxygen, metal ion, the pH value has direct relation.Use in the traditional handicraft VC and sodium sulfite as antioxidant to suppress juice browning, but final result or brown stain, because of plant contains ascorbic acid oxidase, when fruits and vegetables disorganization, when contacting with air again, can make ascorbic acid destroyed rapidly, and ascorbic acid itself can be oxidized and cause brown stain, this is that the fruit juice industry all not have the thoroughly problem of solution so far.
Summary of the invention
The object of the invention is to provide a kind of inspissated juice and preparation method of pure peach preparation, by selecting D-sodium isoascorbate and sodium phosphate trimer as color stabilizer, the combination enzymolysis processing of amylase, pectase, protease, to keep peach fruit natural nutrition and color and luster to greatest extent, to prolong the pot-life is the suitability for industrialized production that purpose realizes concentrated fruit pulp of peach.
Technical scheme of the present invention is achieved in that this concentrated fruit juice of peach, it is characterized in that: concentrated fruit juice of peach is to protect look through the D-sodium isoascorbate, pectase, amylase, protease hydrolytic are handled, and its soluble solid content is 40-60%, and pH is the inspissated juice of 3.8-4.2.
The preparation method of described concentrated fruit juice of peach, its feature comprises the steps:
A, raw material clean: after the prepared using brushing machine cleaned, the feeding ozone clean was removed peach hair, silt, the dirt on material fruit surface in 2-4 minute in the 4-5 ton is washed the fruit groove, entered to promote and spray Cleaning for High Capacity, guaranteed that fruit does not have agricultural residual appearance and do not have exogenous impurity, and is standby;
B, the softening processing of broken preceding process, softening temperature is controlled at 70-80 ℃, softening time 3-5 minute;
C, break process: the D-sodium isoascorbate that spray adds fresh fruit weight 0.3 ‰ protects look, and peach is become pulp with the double-roll crusher fragmentation, utilizes the screen cloth in 12mm aperture that peach-pit is removed;
D, squeeze the juice: the peach pulp is pressed extracting juice with squeezer;
E, enzymolysis: the peach squeezing juice added protease hydrolytic 0.5-3 hour after adding amylase, pectase, enzymolysis 0.5-3 hour again,
F, decolouring are handled: the peach squeezing juice of enzymolysis adds bentonite or charcoal treatment 1-3 hour;
G, pasteurize: squeezing juice carries out sterilization more than 30 seconds through temperature more than 95 ℃, is cooled to 45-55 ℃;
H, filtration: crust kills cooled fruit juice and filters through ultrafilter;
I, concentrated: is 10-60% by concentration evaporator to peach juice evaporation and concentration to soluble solid content;
J, filtration: adopt cardboard diatomite that the peach inspissated juice is filtered;
K, can store: the inspissated juice after the filtration is cooled to below 35 ℃, and is canned, in-18 ℃ of following stored frozen.
The preparation method of described concentrated fruit juice of peach, step B also add 0.3 ‰ citric acids, 0.3 ‰ sodium phosphate trimers are wherein a kind of or 2 kinds protect look.
The preparation method of described concentrated fruit juice of peach, the 0.001-0.05% that the described diastatic adding proportion of step e is the peach squeezing juice.
The preparation method of described concentrated fruit juice of peach, the adding proportion of the described pectase of step e are the 0.005-0.05% of peach squeezing juice.
The preparation method of described concentrated fruit juice of peach, the 0.002-0.2% that the described protease adding proportion of step e is the peach squeezing juice.
The preparation method of described concentrated fruit juice of peach, the additional proportion of the described active carbon of step F is the 0.05-0.5% of peach squeezing juice.
The preparation method of described concentrated fruit juice of peach, the 0.05-0.3% that the described bentonitic additional proportion of step F is the peach squeezing juice.
Fruit juice after also adopting polymeric adsorbent to ultrafiltration after the preparation method of described concentrated fruit juice of peach, step H filter carries out adsorption bleaching.
The preparation method of described concentrated fruit juice of peach, it is the 0.3-0.4mg/kg cleaning fluid that the described ozone of steps A feeds concentration.
A significant contribution of the present invention is to select to realize on the basis of color stabilizer the fragmentation of peach, make the concentrated fruit juice of peach lustre index that large increase arranged, the D-sodium isoascorbate that look is protected in the present invention's selection is a kind of oxygen consumption type antioxidant, under acid condition, can be transformed into the D-arabo-ascorbic acid.The D-arabo-ascorbic acid is a kind of stereoisomer of L-ascorbic acid, and the different anti-cup hematic acid oxidation resistance of D-with the sodium phosphate trimer combination with complexing function, can play good color-protecting function considerably beyond the L-ascorbic acid.
The present invention utilizes amylase, pectase, protease to the peach juice hydrolysis, and adopt technologies such as absorption, ultrafiltration finally to make to be of high nutritive value, proterties is stablized, flavor taste is all good concentrated peach juice product.Needn't add sweetener, anticorrisive agent in the concentrated peach juice product, keep the pure natural proterties, satisfy the modern consumption green idea, reach the local flavor and the mouthfeel of beverage requirement after the dilution.
The specific embodiment
Embodiment 1
1, chooses, cleans: select rotten fruit, reject all exogenous impurities in wormed fruit, rotten fruit, sick scar fruit and the raw material; The prepared using brushing machine feeds ozone clean, it is the 0.3-0.4mg/kg cleaning fluid that ozone feeds concentration, removes peach hair, silt, the dirt on material fruit surface, enters to promote and spray Cleaning for High Capacity, changed every 6 hours and once to wash Guo Shui, guarantee that fruit does not have that farming is residual, appearance does not have exogenous impurity.
2, broken, protect look: spray adds 0.3 ‰ D-sodium isoascorbate and protects look solution in shattering process, and 0.3 ‰ citric acids protect look and regulate pH to 3.8-4.2, and normal temperature is broken into pulp with peach with oppositely rolling roller crusher; Utilize the screen cloth in 12mm aperture that peach-pit is removed;
For the inconsistent bright peach of maturity, before broken, need to handle through softening, softening temperature is controlled at 70-80 ℃, and softening time 3-5 minute, this processing also can be played the effect of passivation polyphenol oxidase.
3, squeezing: pulp is squeezed by squeezer.
4, heating/cooling: the peach squeezing juice carries out through entering heater after the reciprocating sieve coarse filtration, heating-up temperature 〉=95 ℃, and insulation is more than 30 seconds; Be cooled to then below 55 ℃.
5, enzymolysis:
5-1, diastatic addition are 0.001% of peach squeezing juice, and the addition of pectase is 0.005% of a peach squeezing juice, and be 0.5 hour action time;
The addition of 5-2, protease is 0.002% of a peach squeezing juice, and be 0.5 hour action time;
6, decolouring is handled: the addition of bentonite or active carbon is 0.05% of a peach squeezing juice, and be 1 hour action time.
7, heating/cooling: the peach juice heater via that enzymolysis is finished is heated to 〉=and 95 ℃, keep being cooled to 45 ℃ then more than 30 seconds.
8, ultrafiltration: the peach juice after handling is filtered by ultrafiltration.
9, resin decolorization: utilize polymeric adsorbent (LSA-900C or XAD-16 etc.) to the processing of decolouring of the peach Normal juice after the ultrafiltration.
10, concentrate: by concentration evaporator is clear peach juice evaporation and concentration to the soluble solid content after handling 30%.
11, filter: adopt diatomite cardboard filter machine that the peach juice after concentrating is filtered.
12, cooling: utilize cooler that extract is cooled to below 35 ℃.
13, can is stored: go into freezer after the fruit juice can and store, storage temperature is below-18 ℃.
Concentrate peach juice reference mass standard:
Embodiment 2:
1, raw material cleans: with embodiment 1;
2, look is protected in fragmentation: D-sodium isoascorbate, 0.3 ‰ sodium phosphate trimers of spray interpolation 0.3 ‰ protect look in shattering process;
3, squeezing: with embodiment 1;
4, heating/cooling: with embodiment 1;
5, enzymolysis:
5-1, diastatic addition are 0.05% of peach squeezing juice, and the addition of pectase is 0.05% of a peach squeezing juice, and be 3 hours action time;
The addition of 5-2, protease is 0.2% of a peach squeezing juice, and be 4 hours action time;
6, decolouring is handled: the addition of active carbon is 0.5% of a peach squeezing juice, and be 3 hours action time; Bentonitic addition is 0.3% of a peach squeezing juice, and be 2 hours action time;
7, heating/cooling: the clear peach juice heater via that enzymolysis is finished is heated to 〉=and 95 ℃, keep being cooled to 55 ℃ then more than 30 seconds;
8, ultrafiltration: with embodiment 1;
9, concentrate: by concentration evaporator the clear peach juice after handling being carried out evaporation and concentration to soluble solid content is 42%;
10, filter: adopt diatomite cardboard filter machine to filter concentrating peach juice;
11, cooling: utilize cooler that extract is cooled to below 35 ℃;
12, can is stored: with example 1.
Embodiment 3:
1,2,3,4: with embodiment 1;
5, enzymolysis:
5-1, diastatic addition are 0.01% of peach squeezing juice, and the addition of pectase is 0.02% of a peach squeezing juice, and be 3 hours action time;
The addition of 5-2, protease is 0.05% of a peach squeezing juice, and be 4 hours action time;
6, decolouring is handled: bentonitic addition is 0.1% of a peach squeezing juice, and be 2 hours action time, and the addition of active carbon is 0.5% of a peach squeezing juice, and be 3 hours action time;
7, heating/cooling: the clear peach juice heater via that enzymolysis is finished is heated to 〉=and 95 ℃, keep being cooled to 55 ℃ then more than 30 seconds;
8, ultrafiltration: with embodiment 1;
9, concentrate: by concentration evaporator the clear peach juice after handling being carried out evaporation and concentration to soluble solid content is 60%;
10, filter: adopt diatomite cardboard filter machine to filter concentrating peach juice;
11, cooling: utilize cooler that extract is cooled to below 35 ℃;
12, can is stored: with embodiment 1.
All adopt weight metering to feed intake in the foregoing description, described ratio is a weight ratio; The amylase that uses in color stabilizer that uses in the foregoing description and amylase, pectase, protease the foregoing description, pectase, the protease (COROLASE of German AB enzyme preparation company
7089 bacterioprotein enzyme preparation and COROLASE
LAP mycoprotein enzyme preparation or be the AlCalase of Denmark Novozymes Company
FoodGrade hydrolysising protease and FlavourZyme
TMFlavor protease, its proportion 7089: LAP of the protease of two brands (perhaps hydrolysising protease: flavor protease) be 4: 6～8: 2) is market purchasing.
Foregoing description only concentrates peach juice and preparation method's several enforceable technical scheme proposition as the present invention, as the single restrictive condition to its right.
Claims (10)
1, a kind of concentrated fruit juice of peach is characterized in that: concentrated fruit juice of peach is to protect look through the D-sodium isoascorbate, and pectase, amylase, protease hydrolytic are handled, and its soluble solid content is 40-60%, and pH is the inspissated juice of 3.8-4.2.
2, according to the preparation method of the described concentrated fruit juice of peach of claim 1, its feature comprises the steps:
A, raw material clean: after the prepared using brushing machine cleaned, the feeding ozone clean was removed peach hair, silt, the dirt on material fruit surface in 2-4 minute in the 4-5 ton is washed the fruit groove, entered to promote and spray Cleaning for High Capacity, guaranteed that fruit does not have agricultural residual appearance and do not have exogenous impurity, and is standby;
B, the softening processing of broken preceding process, softening temperature is controlled at 70-80 ℃, softening time 3-5 minute;
C, break process: the D-sodium isoascorbate that spray adds fresh fruit weight 0.3 ‰ protects look, and peach is become pulp with the double-roll crusher fragmentation, utilizes the screen cloth in 12mm aperture that peach-pit is removed;
D, squeeze the juice: the peach pulp is pressed extracting juice with squeezer;
E, enzymolysis: the peach squeezing juice added protease hydrolytic 0.5-3 hour after adding amylase, pectase, enzymolysis 0.5-3 hour again,
F, decolouring are handled: the peach squeezing juice of enzymolysis adds bentonite or charcoal treatment 1-3 hour;
G, pasteurize: squeezing juice carries out sterilization more than 30 seconds through temperature more than 95 ℃, is cooled to 45-55 ℃;
H, filtration: crust kills cooled fruit juice and filters through ultrafilter;
I, concentrated: is 10-60% by concentration evaporator to peach juice evaporation and concentration to soluble solid content;
J, filtration: adopt cardboard diatomite that the peach inspissated juice is filtered;
K, can store: the inspissated juice after the filtration is cooled to below 35 ℃, and is canned, in-18 ℃ of following stored frozen.
3, the preparation method of concentrated fruit juice of peach according to claim 2 is characterized in that: step B also adds 0.3 ‰ citric acids, 0.3 ‰ sodium phosphate trimers are wherein a kind of or 2 kinds protect look.
4, according to the preparation method of the described concentrated fruit juice of peach of claim 2, it is characterized in that: the 0.001-0.05% that the described diastatic adding proportion of step e is the peach squeezing juice.
5, according to the preparation method of the described concentrated fruit juice of peach of claim 2, it is characterized in that: the adding proportion of the described pectase of step e is the 0.005-0.05% of peach squeezing juice.
6, according to the preparation method of the described concentrated fruit juice of peach of claim 2, it is characterized in that: the 0.002-0.2% that the described protease adding proportion of step e is the peach squeezing juice.
7, according to the preparation method of the described concentrated fruit juice of peach of claim 2, it is characterized in that: the additional proportion of the described active carbon of step F is the 0.05-0.5% of peach squeezing juice.
8, according to the preparation method of the described concentrated fruit juice of peach of claim 2, it is characterized in that: the 0.05-0.3% that the described bentonitic additional proportion of step F is the peach squeezing juice.
9, according to the preparation method of the described concentrated fruit juice of peach of claim 2, it is characterized in that: the fruit juice after also adopting polymeric adsorbent to ultrafiltration after step H filters carries out adsorption bleaching.
10, concentrated fruit juice of peach according to claim 2 is characterized in that: it is the 0.3-0.4mg/kg cleaning fluid that the described ozone of steps A feeds concentration.
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| CN102243155A (en) * | 2011-04-13 | 2011-11-16 | 西安理工大学 | Method for extracting residual veterinary drugs from environmental water sample or animal derived food |
| CN101411530B (en) * | 2008-11-28 | 2012-07-18 | 河南省湖滨果品加工新技术研究院 | Technique for producing concentrated clear peach juice |
| CN102048199B (en) * | 2009-10-30 | 2012-09-26 | 河南景源果业有限责任公司 | Method for preparing high-color value concentrated peach clear juice |
| CN102805400A (en) * | 2012-08-21 | 2012-12-05 | 鲜绿园（深圳）果蔬饮料有限公司 | Method for preparing loquat concentrated juice |
| CN104397508A (en) * | 2014-12-09 | 2015-03-11 | 中华全国供销合作总社济南果品研究院 | Method for removing nitrate and nitrite during cucumber clear juice processing |
| CN105661216A (en) * | 2016-01-14 | 2016-06-15 | 山东鲁菱果汁有限公司 | Concentrated decolorized and deacidified grape juice and preparation method thereof |
| CN105831526A (en) * | 2016-04-12 | 2016-08-10 | 宜兴恒盛农业发展有限公司 | A processing process of a concentrated honey-peach juice |
| CN106387543A (en) * | 2016-09-05 | 2017-02-15 | 广西大学 | Rhodomyrtus tomentosa fruit concentrated juice and preparation method thereof |
| CN106723099A (en) * | 2015-11-24 | 2017-05-31 | 宜兴恒盛农业发展有限公司 | Inspissated juice production system |
| CN113397134A (en) * | 2021-06-25 | 2021-09-17 | 洽洽食品股份有限公司 | White peach and lemon extracts, preparation method and application in melon seed processing |
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| CN1066571A (en) * | 1992-03-12 | 1992-12-02 | 张泽生 | A kind of processing method of peach juice beverage |
| CN1195052C (en) * | 2002-10-22 | 2005-03-30 | 大连轻工业学院 | Process for quick making fruit wine and beverage |
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- 2008-05-16 CN CN2008100549704A patent/CN101292757B/en not_active Expired - Fee Related
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| CN101411530B (en) * | 2008-11-28 | 2012-07-18 | 河南省湖滨果品加工新技术研究院 | Technique for producing concentrated clear peach juice |
| CN102048199B (en) * | 2009-10-30 | 2012-09-26 | 河南景源果业有限责任公司 | Method for preparing high-color value concentrated peach clear juice |
| CN102243155A (en) * | 2011-04-13 | 2011-11-16 | 西安理工大学 | Method for extracting residual veterinary drugs from environmental water sample or animal derived food |
| CN102805400A (en) * | 2012-08-21 | 2012-12-05 | 鲜绿园（深圳）果蔬饮料有限公司 | Method for preparing loquat concentrated juice |
| CN104397508A (en) * | 2014-12-09 | 2015-03-11 | 中华全国供销合作总社济南果品研究院 | Method for removing nitrate and nitrite during cucumber clear juice processing |
| CN106723099A (en) * | 2015-11-24 | 2017-05-31 | 宜兴恒盛农业发展有限公司 | Inspissated juice production system |
| CN105661216A (en) * | 2016-01-14 | 2016-06-15 | 山东鲁菱果汁有限公司 | Concentrated decolorized and deacidified grape juice and preparation method thereof |
| CN105831526A (en) * | 2016-04-12 | 2016-08-10 | 宜兴恒盛农业发展有限公司 | A processing process of a concentrated honey-peach juice |
| CN106387543A (en) * | 2016-09-05 | 2017-02-15 | 广西大学 | Rhodomyrtus tomentosa fruit concentrated juice and preparation method thereof |
| CN113397134A (en) * | 2021-06-25 | 2021-09-17 | 洽洽食品股份有限公司 | White peach and lemon extracts, preparation method and application in melon seed processing |
| CN113397134B (en) * | 2021-06-25 | 2022-06-17 | 洽洽食品股份有限公司 | White peach and lemon extracts, preparation method and application in melon seed processing |
| CN116076649A (en) * | 2022-11-08 | 2023-05-09 | 广东佳宝集团有限公司 | Processing method of fruit raw material inactivating enzyme and pigment browning inhibiting treatment equipment |
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| CN101292757B (en) | 2012-04-11 |
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