CN101548783B - Raisin tree clear juice and preparing method thereof - Google Patents

Raisin tree clear juice and preparing method thereof Download PDF

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Publication number
CN101548783B
CN101548783B CN2009100224209A CN200910022420A CN101548783B CN 101548783 B CN101548783 B CN 101548783B CN 2009100224209 A CN2009100224209 A CN 2009100224209A CN 200910022420 A CN200910022420 A CN 200910022420A CN 101548783 B CN101548783 B CN 101548783B
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raisin tree
juice
fruit juice
honey raisin
enzymolysis
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CN2009100224209A
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Chinese (zh)
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CN101548783A (en
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张存莉
兰光
雷中锋
王家龙
杨质瑾
赵晓野
赵英
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西北农林科技大学
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Abstract

The invention discloses raisin tree clear juice and a preparing method thereof. The preparing method comprises the following steps of: selecting raw material, treating after picking, washing, removingimpurity, blanching, crushing, hydrolyzing by enzyme, inactivating enzyme, juicing, rough filtering, clearing, fine filtering, removing peculiar smell, concentrating, recovering aromatic substance, s terilizing, canning and sealing. The clear juice is light yellow and has aroma and flavor peculiar to raisin tree fruit, being clear and transparent; the ingredients of the juice include 40 percent to70 percent of sugar, 0 to 20 percent of protein and amino acid, 0 to 4 percent of fat, 5 percent to 20 percent of organic acid, 0 to 2 percent of vitamin, 0 to 10 percent of flavone and the like. The juice and the method have the following advantages: (1) original color, armor, flavor, nutrient substance and functional component of raisin tree are kept; (2) the application of enzyme technology in the preparing process improves the juice yield rate greatly; and (3) the preparing process has dynamic flexibility and can be timely adjusted according to production conditions and quality requiremen t of the product.

Description

Raisin tree clear juice and preparation method thereof
Technical field
The invention belongs to process technology and the product scope of food fruit juice, particularly a kind of raisin tree clear juice and preparation method thereof.
Background technology
South trifoliate orange Dulcis (Hovenia acerba Lindl) and northern trifoliate orange Dulcis (Hovenia dulcis Thunb) are Rhamnaceae Hovenia plant, all there is distribution in a lot of provinces in the whole nation, it is a kind of fruit tree of the dietotherapeutic that is of great rarity, its loose song is turned round the bronzing carpopodium that turns round and is had a sweet taste as jujube, therefore named " honey raisin tree ".
Honey raisin tree has another name called golden hook pears, sweet midnight, ten thousand Wei fruits, ten thousand word fruits, gold fruit, golden hook, cockspur, manna, pear and date-printing blocks, Chinese holly etc.The vegetal pole horn of plenty, be rich in 18 seed amino acids of sucrose, glucose, fructose, organic acid, multivitamin, needed by human, and the physiological activators such as the nutritional trace element such as iron, phosphorus, calcium, copper, manganese, zinc and alkaloid, flavones, saponin(e, have anti peroxidation of lipid, protect the liver, relieving alcoholism, inhibition nervous centralis and the effect of significantly removing interior free yl.Outside honey raisin tree not only can be eaten raw, also can make wine, vinegar processed, sugaring, making beverage, be processed into can, preserved fruit, preserved fruit, dried fruit etc., and be famous hoveniae semoveniae semen medicinal material.
Patent alcohol neutralize drink of Japanese raisin tree seed that publication number is CN1765234 and preparation method thereof has been reported the method for utilizing the bright fresh fruit magma of Dulcis, granulated sugar, acesulfame potassium and water to prepare trifoliate orange Dulcis alcohol-decomposing beverage; Periodical literature (Food Science, 2005, (8): 249-251; The Fujian fruit tree, 2004, (130): 1-30; China's Forest by-product and speciality, 2007, (6): 21-23; The Jiangxi forestry science and technology, 2004, (6): 3-6) reported that Li Weixin, Fu Shuyin etc. utilize honey raisin tree to make the method for fruit drink, but be all to utilize bright honey raisin tree directly to prepare beverage, and in beverage preparation, the juice extraction utilization rate is relatively low.
The bibliographical information that there is no at present the raisin tree clear juice preparation.
Summary of the invention
The object of the present invention is to provide a kind of raisin tree clear juice and preparation method thereof.To extract honey raisin tree juice from fresh, fresh-keeping or drying honey raisin tree, biology enzyme is applied to the honey raisin tree raw material and prepares Normal juice, remove slag, remove the impurity, suspension and the excessive moisture that affect product quality and stability in fruit juice, disinfection, sterile filling prepare raisin tree clear juice.
Another object of the present invention is to provide raisin tree clear juice as the application in medicine, food and field of health care products of raw-food material or auxiliary material.
The raisin tree clear juice of the present invention's preparation is light yellow, has the distinctive fragrance of raisintree fruits and flavour, and clear is measured its light transmittance higher than 90% under 630nm; The composition of fruit juice forms calculating with dry weight, contains 40%~70% sugar, and main component is sucrose, glucose and fructose; 0%~20% protein (comprising free amino acid and polypeptide); 0%~4% fat; 1%~6% ash content; 5%~20% organic acid, main component are citric acid and malic acid; 0%~2% vitamin; Other materials such as flavones of 0%~10%.
To achieve these goals, technical solution of the present invention is: select the honey raisin tree raw material, adopt post processing, cleaning, impurity elimination, blanching, fragmentation, enzymolysis, blunt enzyme, squeeze the juice, aromatic substance filter, eliminated the unusual smell, concentrates, reclaims to coarse filtration, clarification, essence, sterilization, canned, seal and obtain raisin tree clear juice.Below in conjunction with accompanying drawing, this step and method is elaborated:
(1) selection selected of raw material, adopt post processing: fresh, the fresh-keeping or healthy honey raisin tree of dry processing that raw material sources of the present invention are gathered after the Frost's Descent in Rhamnaceae Hovenia plant south trifoliate orange Dulcis (Hovenia acerba Lindl) or northern trifoliate orange Dulcis (Hovenia dulcisThunb).Fresh honey raisin tree need carry out the fresh-keeping or dry post processing of adopting as can not in time processing.
Fresh honey raisin tree stores: reject the fresh honey raisin tree of the damage of rotting, shady and cool, the dried sanitary of ventilating is indoor can storage at normal temperature about 30 days.
Honey raisin tree preservation method: it is characterized in that employing adds plastic bag packaging refrigeration and the large account storage method of air-conditioned cold store is fresh-keeping.The method of plastic bag packaging refrigeration is that mechanically refrigerated cold store temperature is transferred to 0 ℃~5 ℃, honey raisin tree after the drying thickness of packing into is in the punching polyethylene plastic bag of 0.04~0.07mm, evenly beat 1~2, the hole of 2mm~3mm by every 5kg honey raisin tree, sack is tightened.The large account storage method of air-conditioned cold store is that the air-conditioned cold store environment temperature is controlled at 0~-2 ℃, temperature-1.5 ℃ in account~5 ℃, and relative humidity will reach more than 90%, O 2At 3%-5%, CO 2Lower than 5%.
Honey raisin tree is dry processes: it is characterized in that it being to utilize natural drying or 70 ℃ of lower heated-air dryings, freeze dryings make the honey raisin tree water content lower than 30%.
(2) cleaning, impurity elimination: clean with clear water or washing agent the impurity such as silt, dust, pollutant, residual medicament and microorganism that stick on pericarp before processing, drain away the water.It is that the ozone solution of 0.5mg/L~1.0mg/L or 0.5~1.5% dilute hydrochloric acid solution, 0.03%~0.1% liquor potassic permanganate, 0.06% Eusol cleaned 3~5 minutes that washing agent can adopt concentration.
(3) blanching, fragmentation: the honey raisin tree that rinsing is clean is rapidly heated to 80~90 ℃, blanching 2~4min; Can add simultaneously mass percent is that 0.01~0.15% ascorbic acid or citric acid protect look, then uses crusher in crushing, produces pulp mud.
(4) enzymolysis, blunt enzyme: add the water for cooling to 35 that cools~65 ℃ according to pulp and the water ratio of 1: 2~1: 10 to pulp mud, then add pectase or pectin compound enzyme to carry out enzymolysis, the preferred pectin complex enzyme; Add citric acid to regulate the pH value of pulp liquid.Enzyme should slowly stir during processing, and enzymolysis must be heated to pulp mud 70 ℃~80 ℃ after finishing, and time 1~2min carries out blunt enzyme.
Pectinase enzymatic hydrolysis: it is characterized in that adding the ratio of 0.2~0.6g to add pectase, enzymolysis pH2.5~4,40 ℃~60 ℃ of hydrolysis temperatures, enzymolysis time 0.5h~3h according to every 100g honey raisin tree.
Pectin compound enzyme enzymolysis: it is characterized in that pectin compound enzyme mainly is comprised of any two or more the enzyme in pectase and cellulase, hemicellulase, amylase, glucuroide, arabanase, zytase.The mass ratio of the consumption of enzyme and required enzymolysis honey raisin tree is respectively pectase 0.2%~0.6%, cellulase 0.01~0.05%, hemicellulase 0.05%~0.1%, amylase 0.01~0.1%, glucuroide 0.01~0.05%, arabanase 0.01~0.05% and zytase 0.01%~0.05%; 25 ℃~55 ℃ of hydrolysis temperatures, enzymolysis pH2.0~4.5, enzymolysis time 1h~8h.
(5) squeeze the juice, coarse filtration: utilize juice extractor to squeeze and process to take out fruit juice.Minutes 2~3 times squeezings after squeezing the juice for the first time, are mixed pomace thoroughly loose, then add 1~2 times of water gaging, soak squeezing again after 0.3h~3h, merge fruit juice; The fruit juice that squeezes out is that the filters such as the screen cloth of 40~50 about orders or sieve plate filter with 120~250 purpose filter clothes or aperture again, also can adopt the centrifugal slagging-off of self-cleaning centrifuge, and the speed of centrifugation is greater than 5 000r/min.
(6) clarification, essence are filtered, are eliminated the unusual smell: the solidifying wadding of general employing agent shitosan fining process, when condition is permitted, can carry out the membrane filtration clarification again after utilizing shitosan clarification, smart filter.The membrane filtration fining process comprises ultrafiltration or microfiltration method; If contain too much seed in raw material, can adopt ion-exchange-resin process to remove bitter taste and peculiar smell in fruit juice after clarifying treatment.
Shitosan fining process: it is characterized in that by adding 0.2~0.5g shitosan in every liter of fruit juice.The optimal pH of processing fruit juice is 3~4,40 ℃~50 ℃ of temperature, and the time is 30min~120min, then selects filter cloth bag, fabric filter, squeezer or the filtering of centrifuge essence assorted according to working condition.
The membrane filtration fining process: when it is characterized in that using ultra filtering clarifying, its process conditions are, operating pressure 200~500KPa, and 40 ℃~45 ℃ of operating temperatures, the aperture of milipore filter is 1~100nm; In micro-filtration when clarification,, its process conditions are, operating pressure 0.04~0.16MPa, and 20 ℃~45 ℃ of operating temperatures, the aperture of microfiltration membranes is 0.1~10 μ m.Ultrafiltration or micro-filtration clarifying effect are identical.
Ion exchange resin clarifying treatment method: after the honey raisin tree juice after it is characterized in that filtering first passes through styrene series anion exchange resin, then pass through styrene type cation exchange resin; The function base of anion exchange resin is-N +(CH 3) 3Or-N +(CH 3) 2And-NH 2, the function base of cationic ion-exchange resin is-SO 3H; Resin particle diameter 0.3~1.2mm; 15~30 ℃ of fruit juice temperature.
(7) concentrated: in general the employing, cryogenic vacuum is concentrated, adopts freeze concentration or reverse osmosis membrane concentrated during the condition license; The content that is concentrated into soluble solid is 60%~75% best.
Middle cryogenic vacuum is concentrated: warm vacuum concentration equipment in it is characterized in that adopting, temperature is controlled at 45 ℃~55 ℃ left and right.
Freeze concentration: it is characterized in that fruit juice is freezed in advance, make the moisture in fruit juice form little shape ice crystal, fruit juice concentrates because drying out, then removes with centrifuge the ice crystal that anhydrates.
Reverse osmosis membrane is concentrated: it is characterized in that the concentrated process conditions of reverse osmosis membrane are, and operating pressure 2~10MPa, 30 ℃~45 ℃ of operating temperatures, the aperture of reverse osmosis membrane is 0.25~1.0nm, flow velocity is 1.0~2.5m/s.
(8) recovery of aromatic substance: during Vacuum Concentration, aromatic substance can volatilize with steam, the method that reclaims fragrance is that steam is cooling, use oil water separator with aromatic substance and moisture from obtaining, then mix with fruit juice in the airtight container of low temperature, anoxic, slowly stir, make fruit juice maintain original local flavor.
(9) disinfection, sterile filling: the fruit juice sterilization can be adopted pasteurize or high-temperature instantaneous sterilization method.Pasteurize it is characterized in that with fruit juice be placed in 75 ℃~80 ℃ under keep about 30min; The high-temperature instantaneous sterilization method is characterized in that fruit juice is placed in rapidly the high temperature of 90 ℃~115 ℃, keeps 3~12s left and right, and is then cooling rapidly.Preferred high-temperature instantaneous sterilization method; Sterile filling is the fruit juice after sterilization to be cooled at once normal temperature under germ-free condition, then carries out canned, container closure under germ-free condition.
Clear juice of the present invention and preparation method thereof has multiple advantage: 1. not only kept the original color of honey raisin tree fruit juice, nutritional labeling and functional component; 2. in preparation technology, the application of zymotechnic has improved the yield of fruit juice greatly; 3. preparation technology has dynamic flexibility, can in time adjust according to the quality requirement of working condition and product.
Description of drawings:
Fig. 1 is raisin tree clear juice preparation technology flow chart of the present invention.
The specific embodiment
Embodiment 1: get fresh honey raisin tree 1kg, clear water is cleaned, and is steam heated to 90 ℃, blanching 3min; Then use crusher in crushing, adding simultaneously mass percent is that 0.05% ascorbic acid solution protects look, produces pulp mud; Be that the ratio of 1: 6 adds the water for cooling to 50 ℃ of cooling according to pulp and water quality ratio, regulate the pH=3 of pulp with citric acid, add 4g pectinase enzymatic hydrolysis 2h; Utilize juice extractor to divide 2 squeezings, after squeezing the juice for the first time, pomace is mixed thoroughly loose, then add 2 times of water gagings, soak squeezing again after 1h, merge fruit juice; The fruit juice that squeezes out is used 120~250 purpose filter-cloth filterings again; Add the 0.4g shitosan, mixing is after standing 50min, with the centrifugal removal of impurities of 5000r/min; 50 ℃ of rotating thin film evaporimeter Vacuum Concentration to soluble solid contents are 65%; Steam is cooling, and oil water separator reclaims aromatic substance, and fragrance is mixed with fruit juice in the airtight container of low temperature, anoxic, slowly stirs, and the fruit juice that obtains keeps the intrinsic local flavor of honey raisin tree; Fruit juice is placed in rapidly 90 ℃, keeps 4s, then cooling rapidly; Then carry out canned, container closure under germ-free condition.The raisin tree clear juice of preparation is light yellow, has the distinctive fragrance of raisintree fruits and flavour, clear, and measuring its light transmittance under 630nm is 91%; The composition of fruit juice forms calculating with dry weight, contains 65% sugar, and main component is sucrose, glucose and fructose; 5% protein (comprising free amino acid and polypeptide); 1% fat; 1% ash content; 16% organic acid, main component are citric acid and malic acid; 2% vitamin; Other materials such as flavones of 6%.
Embodiment 2: get the fresh-keeping honey raisin tree 1kg with fruit of vinyon in freezer, adding concentration is that the 0.5mg/L ozone solution cleans, and then clean with the clear water rinsing, and 85 ℃ of hot water scald 4min; Can add simultaneously mass percent is that 0.1% citric acid solution protects look, then uses crusher in crushing, produces pulp mud; Add for rapidly pulp mud to cool water for cooling to 55 ℃ according to pulp and the water ratio of 1: 7, then add pectin compound enzyme to carry out enzymolysis, add citric acid to regulate the pH=4 of pulp liquid, add pectin compound enzyme according to mass ratio, wherein the consumption of pectase be 0.3%, cellulase 0.03%, hemicellulase 0.01%, amylase 0.01%, glucuroide 0.01%; Enzymolysis time 1h~8h slowly stirs during enzyme is processed, and enzymolysis is heated to 80 ℃ with pulp mud, the blunt enzyme of the 2min that holds time after finishing; Utilize juice extractor to press extracting juice, minutes 2 times squeezings after squeezing the juice for the first time, are mixed pomace thoroughly loose, then add 1.5 times of water gagings, soak squeezing again after 0.5h, merge fruit juice; The fruit juice that squeezes out is the screen filtration of 40~50 about orders with the aperture; Regulating the fruit juice temperature is 40 ℃, then adds chitosan solution to fruit juice by the 0.3g/L amount,, the time is 80min, then diatomite filter filters; Then allow the fruit juice be styrene anion-exchange resin column and the cationic ion-exchange resin of about 0.5mm successively by the particle diameter of handling well, merge fruit juice ,-10 ℃ of freeze concentration, 95 ℃ keep the 3s left and right, then cooling rapidly, carry out canned, container closure under germ-free condition.The raisin tree clear juice of preparation is light yellow, has the distinctive fragrance of raisintree fruits and flavour, clear, and measuring its light transmittance under 630nm is 93%; The composition of fruit juice forms calculating with dry weight, contains 45% sugar, and main component is sucrose, glucose and fructose; 5% protein (comprising free amino acid and polypeptide); 1% fat; 1% ash content; 16% organic acid, main component are citric acid and malic acid; 2% vitamin; Other materials such as flavones of 6%.
Embodiment 3: take from the right dry honey raisin tree 1kg that processes, adding concentration is after 0.03% liquor potassic permanganate cleans, then uses the clear water rinsing clean, and the honey raisin tree that rinsing is clean is rapidly heated to 90 ℃, blanching 4min; Adding simultaneously mass percent is that 0.1% citric acid solution protects look, then uses crusher in crushing, produces pulp mud; Add for rapidly pulp mud to cool water for cooling to 45 ℃ according to pulp and the water ratio of 1: 9, the pH that citric acid is regulated pulp is 4, then adds the ratio of 0.4g to add pectase according to every 100g honey raisin tree, enzymolysis 2h; Utilize juice extractor to squeeze and process to take out fruit juice, minute 3 squeezings after squeezing the juice for the first time, are mixed pomace thoroughly loose, then add 1 times of water gaging, squeeze 2 times after soaking 0.3h again, merge fruit juice; The fruit juice that squeezes out filters with aperture 50 order left and right sieve plates, adds chitosan solution according to the amount of 0.3g/L, stir and evenly mix, and standing 120min, then the filtering of centrifuge essence is assorted, and the fruit juice clear liquid is the 100nm ultra filtering clarifying with the aperture again, operating pressure 500KPa; The aperture is that the reverse osmosis membrane of 0.5nm is concentrated again, and operating pressure 8MPa, flow velocity are 1.0~2.5m/s; Cooling rapidly after pasteurize, carry out canned, container closure under germ-free condition.The raisin tree clear juice of preparation is light yellow, has the distinctive fragrance of raisintree fruits and flavour, clear, and measuring its light transmittance under 630nm is 96%; The composition of fruit juice forms calculating with dry weight, contains 65% sugar, and main component is sucrose, glucose and fructose; 5% protein (comprising free amino acid and polypeptide); 1% fat; 1% ash content; 16% organic acid, main component are citric acid and malic acid; 2% vitamin; Other materials such as flavones of 6%.

Claims (3)

1. the preparation method of a raisin tree clear juice, is characterized in that, this raisin tree clear juice that makes is light yellow, has the distinctive fragrance of raisintree fruits and flavour, and clear is measured its light transmittance higher than 90% under 630nm; The composition of described raisin tree clear juice forms calculating with dry weight, contains 40%~70% sugar, and the main component of described sugar is sucrose, glucose and fructose; 0~20% protein, this protein comprises free amino acid and polypeptide; 0~4% fat; 1%~6% ash content; 5%~20% organic acid, this organic acid main component is citric acid and malic acid; 0~2% vitamin; 0~10% flavones; Concrete preparation comprises the following steps:
1. the selection of raw material:
The healthy honey raisin tree of fresh, the fresh-keeping or dry processing that raw material sources are gathered after the Frost's Descent in Rhamnaceae Hovenia plant south trifoliate orange Dulcis (Hovenia acerba Lindl) or northern trifoliate orange Dulcis (Hovenia dulcis Thunb);
2. cleaning, impurity elimination:
Clean with clear water or washing agent silt, dust, pollutant, residual medicament and the microorganism that sticks on pericarp before processing, drain away the water; It is that the ozone solution of 0.5mg/L~1.0mg/L or 0.5~1.5% dilute hydrochloric acid solution, 0.03%~0.1% liquor potassic permanganate, 0.06% Eusol cleaned 3~5 minutes that washing agent adopts concentration;
3. blanching, fragmentation:
The honey raisin tree that rinsing is clean is rapidly heated to 80~90 ℃, blanching 2min~4min; Adding simultaneously mass percent is that 0.01%~0.1% ascorbic acid or citric acid solution protect look, then uses crusher in crushing, produces pulp mud;
4. enzymolysis, blunt enzyme:
Add the water for cooling to 35 ℃ of cooling~65 ℃ according to pulp and the water ratio of 1: 2~1: 10 to pulp mud, then add pectase or pectin compound enzyme to carry out enzymolysis; Add citric acid to regulate the pH value of pulp liquid; Enzyme should slowly stir during processing, and enzymolysis is heated to 70 ℃~80 ℃ with pulp mud after finishing, and time 1~2min carries out blunt enzyme;
Pectinase enzymatic hydrolysis: add the ratio of 0.2g~0.6g to add pectase according to every 100g honey raisin tree, enzymolysis pH value is 2.5~4,40 ℃~60 ℃ of hydrolysis temperatures, enzymolysis duration 0.5h~3h;
The pectin compound enzyme enzymolysis: any two or more enzyme in pectin compound enzyme selection pectase and cellulase, hemicellulase, amylase, glucuroide, arabanase, zytase forms;
The mass percent of the consumption of enzyme and required enzymolysis honey raisin tree is: pectase 0.2%~0.6%, cellulase 0.01~0.05%, hemicellulase 0.05%~0.1%, amylase 0.01~0.1%, glucuroide 0.01~0.05%, arabanase 0.01~0.05%, zytase 0.01%~0.05%;
25 ℃~55 ℃ of hydrolysis temperatures, enzymolysis pH are 2.0~4.5, enzymolysis duration 1h~8h;
5. squeeze the juice, coarse filtration:
Utilize juice extractor to squeeze and process to take out fruit juice, minute 2~3 squeezings after squeezing the juice for the first time, are mixed pomace thoroughly loose, then add the water of 1~2 times of amount, soak squeezing again after 0.3h~3h;
Merge fruit juice; The fruit juice that squeezes out is that 40~50 purpose screen clothes or sieve plate filter with 120 orders~250 purpose filter clothes or aperture again, or adopts the centrifugal slagging-off of self-cleaning centrifuge, and the speed of centrifugation is greater than 5000r/min;
6. clarification, essence are filtered, are eliminated the unusual smell:
Adopt solidifying wadding agent shitosan to clarify, carry out again the membrane filtration clarification after shitosan clarification, essence filter; Ultrafiltration or microfiltration method are adopted in described membrane filtration clarification; If contain too much seed in raw material, the employing ion-exchange-resin process is removed bitter taste and the peculiar smell in fruit juice after clarifying treatment;
The shitosan clarification is by adding 0.2~0.5g shitosan in every liter of fruit juice, the pH that makes fruit juice is 3~4, temperature is 40 ℃~50 ℃, and the time is 30min~120min, then selects filter cloth bag, fabric filter, squeezer or the filtering of centrifuge essence assorted according to working condition;
When ultra filtering clarifying was adopted in membrane filtration clarification, its process conditions were, operating pressure 200~500KPa, and 40 ℃~45 ℃ of operating temperatures, the aperture of milipore filter is 1~100nm; When adopting the micro-filtration clarification, its process conditions are, operating pressure 0.04~0.16MPa, and 20 ℃~45 ℃ of operating temperatures, the aperture of microfiltration membranes is 0.1~10 μ m;
Ion exchange resin clarifying treatment method: after the honey raisin tree juice after filtration first passes through styrene series anion exchange resin, then pass through styrene type cation exchange resin; The function base of anion exchange resin is-N +(CH 3) 3Or-N +(CH 3) 2And-NH 2, the function base of cationic ion-exchange resin is-SO 3H; Resin particle diameter 0.3mm~1.2mm; 15 ℃~30 ℃ of fruit juice temperature;
7. concentrated:
In employing, the concentrated or freeze concentration of cryogenic vacuum or reverse osmosis membrane are concentrated, and the content that is concentrated into soluble solid is 40%~70%;
Warm vacuum concentration equipment in the concentrated employing of middle cryogenic vacuum, temperature is controlled at 45 ℃~55 ℃;
Freeze concentration is that fruit juice is freezed in advance, makes the moisture in fruit juice form little ice crystal, and fruit juice concentrates because drying out, then removes with centrifuge the ice crystal that anhydrates;
The concentrated process conditions of reverse osmosis membrane are, operating pressure 2MPa~10MPa, and 30 ℃~45 ℃ of operating temperatures, the aperture of reverse osmosis membrane is 0.25nm~1.0nm, flow velocity is 1.0m/s~2.5m/s;
8. the recovery of aromatic substance:
During Vacuum Concentration, aromatic substance can volatilize with steam, the method that reclaims fragrance is that steam is cooling, use oil water separator with aromatic substance and moisture from obtaining, then mix with fruit juice in the airtight container of low temperature, anoxic, slowly stir, make fruit juice maintain original local flavor;
9. disinfection, sterile filling:
Pasteurize or high-temperature instantaneous sterilization method are adopted in the fruit juice sterilization; Pasteurize is placed in fruit juice under 75 ℃~80 ℃ and keeps 30min; The high-temperature instantaneous sterilization method is fruit juice to be placed in rapidly the high temperature of 90 ℃~115 ℃, keeps 3s~12s, and is then cooling rapidly;
Cold-aseptic filling is the fruit juice after sterilization to be cooled at once normal temperature under germ-free condition, then carries out canned, container closure under germ-free condition.
2. the method for claim 1, is characterized in that, described fresh honey raisin tree be as can not in time processing, and need store, fresh-keeping or dry processing;
The method that fresh honey raisin tree stores is, rejects the fresh honey raisin tree of the damage of rotting, and shady and cool, dried sanitary normal temperature laboratory was stored 30 days ventilating;
The fresh-keeping method of honey raisin tree is, adopt add plastic bag packaging refrigeration and the large account storage method of air-conditioned cold store fresh-keeping; Wherein plastic bag packaging refrigeration is that mechanically refrigerated cold store temperature is transferred to 0 ℃~5 ℃, honey raisin tree after the drying thickness of packing into is in the punching polyethylene plastic bag of 0.04mm~0.07mm, evenly beat 1~2, the hole of 2mm~3mm by every 5kg honey raisin tree, sack is tightened; The large account storage method of air-conditioned cold store is that the air-conditioned cold store environment temperature is controlled at 0 ℃~-2 ℃, temperature-1.5 ℃ in account~5 ℃, and relative humidity reaches more than 90%, O 2At 3%-5%, CO 2Lower than 5%;
Honey raisin tree is dry processes is to utilize natural drying or 70 ℃ of lower heated-air dryings or freeze drying, makes the honey raisin tree water content lower than 30%.
3. the raisin tree clear juice of the described method of claim 1 or 2 preparation.
CN2009100224209A 2009-05-08 2009-05-08 Raisin tree clear juice and preparing method thereof CN101548783B (en)

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