CN101874643B - Method for making concentrated watermelon juice - Google Patents
Method for making concentrated watermelon juice Download PDFInfo
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- CN101874643B CN101874643B CN 200910015003 CN200910015003A CN101874643B CN 101874643 B CN101874643 B CN 101874643B CN 200910015003 CN200910015003 CN 200910015003 CN 200910015003 A CN200910015003 A CN 200910015003A CN 101874643 B CN101874643 B CN 101874643B
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- melon
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- melon juice
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for making concentrated watermelon juice, which is implemented by the following steps: receiving, accepting and storing raw materials; washing the raw materials; sorting and peeling the raw materials; grinding the raw materials, juicing the ground raw materials, and primarily filtering the juice; performing enzymatic inactivation and cooling the product of enzymatic inactivation; recovering aromatic; performing pasteurization and cooling the product; centrifuging the product for separation; evaporating and concentrating the product and cooling the concentrate; blending the concentrate; cooling and refrigerating the concentrate; filling the concentrate; sealing openings under vacuum and closing covers; warehousing, transporting and storing the final products; and the like. The concentrated watermelon juice is rich in vitamins and nutrients, convenient to carry and suitable to be drunk.
Description
Technical field:
The present invention relates to the preparation method of a kind of preparation method of watermelon juice, particularly a kind of melon fruitade.
Background technology:
Along with the modernization with life style of improving constantly of people's quality of life, the consumption of being rich in the drinks of vitamin is popularized and is enlarged, and domestic this respect is blank substantially.
Summary of the invention:
Purpose of the present invention is exactly that a kind of preparation method that is rich in vitamin, melon fruitade nutritious, easy to carry will be provided.
The object of the present invention is achieved like this: a kind of preparation method of melon fruitade is characterized in that its preparation method finishes according to the following steps:
(1) raw material receives, checks and accepts, stores: quality, source, the weight of examination raw material, check whether " raw material agricultural chemicals, heavy-metal residual generaI investigation verification of conformity " is arranged, the raw material melon is carried out examination, and maturity must be more than 75%, and assurance raw material melon is deposited and is no more than 24 hours;
(2) raw material melon washing: raw material through after 10-15 minute soaking and washing, cleans with acid soak, with impurity sandy soil and most of microorganism and residual the washing of part farming on raw material surface in the waterpower delivery chute again;
(3) raw material is selected, is removed the peel: breach will be arranged, rot and breach is chosen by the raw material melon of earth and contaminating impurity; Raw material melon after selecting is divided into two from the centre, and then is divided into two, with partly selecting the red flesh of melon standby through the cutter of sterilization;
(4) broken, squeeze the juice, coarse filtration: the melon pulp of choosing is pulverized pulping in disintegrating machine, in beating pump, sanitary line input juice extractor; The melon slurry is divided into melon juice and melon slag by the extruding of juice extractor, and the melon slag is discharged by slag extractor, and melon juice enters surge tank after sanitary line separates thick melon meat by 60-100 purpose vibrations seperator;
(5) enzymatic inactivation, cooling: enter in the surge tank melon juice through heater, utilidor more than 95 ° 10-15s make the oxidizing ferment passivation, to guarantee melon juice color and luster; Melon juice after the enzymatic inactivation is cooled to rapidly below 40 °;
(6) fragrance reclaims: melon juice is heated to 100 °--and-102 ° enter separator and make aromatic substance evaporation in the melon juice, by destilling tower purifying aromatic liquid, fragrant flow quantity 20-30 liter per hour;
(7) pasteurize, cooling: the melon juice temperature requirement after separator separates is more than 99 °, by pump, sanitary line insulation 30s; Melon juice after the sterilization is cooled to rapidly below 35 °;
(8) heart far away separates: determine separation parameter according to melon meat content in the melon juice, guarantee melon juice stability;
(9) evaporation and concentration, cooling: melon juice in the triple effect vacuum concentrating apparatus evaporation and concentration to more than the 40BRIX, vacuum 600-700mmHg post, one imitates 75 ° of temperature, two imitate 65 ° of temperature, 50 ° of triple effect temperature; Melon juice after concentrating is cooled to 25 °;
(10) be in harmonious proportion: melon juice, fragrant liquid, deionized water, Vc after the melon juice sterilization that concentrates separates are in harmonious proportion on request, guarantee the finished product index;
(11) cooling is freezing: satisfactory melon juice is refrigerated to-5 ° by 100 order filters, pump, cooler, the device that congeals--7 °, be transported to the filling chamber;
(12) filling: the filling chamber must keep totally, clean, and disinfection on request, metal bucket through cleaning, drain, inspection and decals, the filling of should sterilizing of aseptic filling sack, non-sterile filling must be at the indoor cover double-layer plastic of filling bag, carry out filling according to the label order, every barrel of net weight 240kg;
(13) vacuum seal, capping: adjust sealing machine and require to find time totally, seal tight; Check to add a cover behind the label and tighten;
(14) warehouse-in transportation, storage: the packing after the capping is carefully lifted, and sand off in time is transported to storehouse; The aseptic packaging constant heat storage stores, and non-sterile packing must-18 ° of stored frozen.
The characteristic of raw material watermelon of the present invention:
Watermelon has another name called summer melon, cold melon, belongs to Angiospermae, Dicotyledoneae, Cucurbitales, Curcurbitaceae, Citrullus has sweet, cold, nontoxic characteristic, watermelon has more than 4,000 year carry in China and trains historical, Compendium of Material Medica record, watermelon claim cold melon again, meet Hu Jiao and get the melon kind in an ancient nationality in China, then watermelon starts from China from five generations during history, and modern north and south all has.China is the maximum in the world watermelon place of production, and watermelon has the good heatstroke prevention function of quenching one's thirst, but pericarp, pulp, seed all not only edible but also medication, and watermelon is eaten raw to quench one's thirst and is promoted the production of body fluid, and separates the hot summer weather agitation.The title of " born Baihu Tang " is arranged, and China's proverb cloud among the people: eat watermelon summer, medicine need not be grabbed.Illustrate that hot summer, optimum was eaten watermelon, watermelon pulp: contain in protein, glucose, sucrose, fructose, malic acid, citrulling, glutamic acid, arginine, phosphoric acid, interior propylhomoserin, propionic acid, ethylene glycol, betaine, adenine, sucrose, radish element, carrotene, lycopene, phytofluene, Alphalin, B, C, the volatile ingredient and contain multiple aldehydes.Watermelon can disappear and tired quench the thirst, separates hot summer weather, treats larynx numbness, the wide middle therapeutic method to keep the adverse qi flowing downward, diuresis, controls bloody flux, relieving alcoholism, controls effect such as aphtha.Skin and flesh are diuretics, control nephritic dropsy, diabetes, jaundice; Watermelon benevolence has clearing lung-heat ease constipation digestion-aid effect; Water melon frost is blown larynx and is controlled abscess of throat; Watermelon root and leaf is fried in shallow oil Tang Kezhi diarrhoea and enteritis; Frying in shallow oil Tang Daicha with the watermelon peel green portion, is the cold drink of well relieving summer heat, and watermelon peel (traditional Chinese medical science claims EXOCARPIUM CITRULLI) can be controlled to sprain one's back and feel a pain in the chest when breathing and the living sore of lip.According to another report, also have a kind of material that can bring high blood pressure down in the watermelon seed, and can alleviate the symptom of acute cystitis.The effect that also brings high blood pressure down of glycocide in the watermelon.Therefore, hypertension, ephritis person can do dietotherapy with watermelon.
The specific embodiment:
Checking quality, source, the weight of raw material, whether have " raw material agricultural chemicals, heavy-metal residual generaI investigation verification of conformity ", the raw material melon is carried out checked and accepted if checking, maturity must be more than 75%, and assurance raw material melon is deposited and is no more than 24 hours; Raw material through after 10-15 minute soaking and washing, cleans with acid soak in the waterpower delivery chute again, with impurity sandy soil and most of microorganism and residual the washing of part farming on raw material surface; Breach will be arranged, rot and breach is chosen by the raw material melon of earth and contaminating impurity; Raw material melon after selecting is divided into two from the centre, and then is divided into two, with partly selecting the red flesh of melon standby through the cutter of sterilization; The melon pulp of choosing is pulverized pulping in disintegrating machine, in beating pump, sanitary line input juice extractor; The melon slurry is divided into melon juice and melon slag by the extruding of juice extractor, and the melon slag is discharged by slag extractor, and melon juice enters surge tank after sanitary line separates thick melon meat by 60-100 purpose vibrations seperator; Enter in the surge tank melon juice through heater, utilidor more than 95 ° 10-15s make the oxidizing ferment passivation, to guarantee melon juice color and luster; Melon juice after the enzymatic inactivation is cooled to rapidly below 40 °; Melon juice is heated to 100 °--and-102 ° enter separator and make aromatic substance evaporation in the melon juice, by destilling tower purifying aromatic liquid, fragrant flow quantity 20-30 liter per hour; Melon juice temperature requirement after separator separates is more than 99 °, by pump, sanitary line insulation 30s; Melon juice after the sterilization is cooled to rapidly below 35 °; Determine separation parameter according to melon meat content in the melon juice, guarantee melon juice stability; Melon juice in the triple effect vacuum concentrating apparatus evaporation and concentration to more than the 40BRIX, vacuum 600-700mmHg post, one imitates 75 ° of temperature, two imitate 65 ° of temperature, 50 ° of triple effect temperature; Melon juice after concentrating is cooled to 25 °; Melon juice, fragrant liquid, deionized water, Vc after the melon juice sterilization that concentrates separates are in harmonious proportion on request, guarantee the finished product index; Satisfactory melon juice is refrigerated to-5 ° by 100 order filters, pump, cooler, the device that congeals--7 °, be transported to the filling chamber, the filling chamber must keep totally, clean, and disinfection on request, metal bucket through cleaning, drain, inspection and decals, the filling of should sterilizing of aseptic filling sack, non-sterile filling must be at the indoor cover double-layer plastic of filling bag, carry out filling according to the label order, every barrel of net weight 240kg; Adjust sealing machine and require to find time totally, seal tight; Check to add a cover behind the label and tighten; Packing after the capping is carefully lifted, and sand off in time is transported to storehouse and stores, and the aseptic packaging constant heat storage stores, and non-sterile packing must-18 ° of stored frozen.
Claims (1)
1. the preparation method of a melon fruitade is characterized in that its preparation method finishes according to the following steps:
(1) raw material receives, checks and accepts, stores: quality, source, the weight of examination raw material, check whether " raw material agricultural chemicals, heavy-metal residual generaI investigation verification of conformity " is arranged, the raw material melon is carried out examination, and maturity must be more than 75%, and assurance raw material melon is deposited and is no more than 24 hours;
(2) raw material melon washing: raw material through after 10-15 minute soaking and washing, cleans with acid soak, with impurity sandy soil and most of microorganism and residual the washing of part farming on raw material surface in the waterpower delivery chute again;
(3) raw material is selected, is removed the peel: breach will be arranged, rot and breach is chosen by the raw material melon of earth and contaminating impurity; Raw material melon after selecting is divided into two from the centre, and then is divided into two, with partly selecting the red flesh of melon standby through the cutter of sterilization;
(4) broken, squeeze the juice, coarse filtration: the melon pulp of choosing is pulverized pulping in disintegrating machine, in beating pump, sanitary line input juice extractor; The melon slurry is divided into melon juice and melon slag by the extruding of juice extractor, and the melon slag is discharged by slag extractor, and melon juice enters surge tank after sanitary line separates thick melon meat by 60-100 purpose vibrations seperator;
(5) enzymatic inactivation, cooling: enter in the surge tank melon juice through heater, utilidor more than 95 ℃ 10-15s make the oxidizing ferment passivation, to guarantee melon juice color and luster; Melon juice after the enzymatic inactivation is cooled to rapidly below 40 ℃;
(6) fragrance reclaims: melon juice is heated to 100 ℃-102 ℃ and enters separator and make aromatic substance evaporation in the melon juice, by destilling tower purifying aromatic liquid, and fragrant flow quantity 20-30 liter per hour;
(7) pasteurize, cooling: the melon juice temperature requirement after separator separates is more than 99 ℃, by pump, sanitary line insulation 30s; Melon juice after the sterilization is cooled to rapidly below 35 ℃;
(8) heart far away separates: determine separation parameter according to melon meat content in the melon juice, guarantee melon juice stability;
(9) evaporation and concentration, cooling: melon juice in the triple effect vacuum concentrating apparatus evaporation and concentration to more than the 40BRIX, vacuum 600-700mmHg post, one imitates 75 ℃ of temperature, two imitate 65 ℃ of temperature, 50 ℃ of triple effect temperature; Melon juice after concentrating is cooled to 25 ℃;
(10) be in harmonious proportion: melon juice, fragrant liquid, deionized water, Vc after the sterilization that concentrates separates are in harmonious proportion on request, guarantee the finished product index;
(11) cooling is freezing: satisfactory melon juice is refrigerated to-5 ℃ to-7 ℃ by 100 order filters, pump, cooler, the device that congeals, is transported to the filling chamber;
(12) filling: the filling chamber must keep totally, clean, and disinfection on request, metal bucket through cleaning, drain, inspection and decals, the filling of should sterilizing of aseptic filling sack, non-sterile filling must be at the indoor cover double-layer plastic of filling bag, carry out filling according to the label order, every barrel of net weight 240kg;
(13) vacuum seal, capping: adjust sealing machine and require to find time totally, seal tight; Check to add a cover behind the label and tighten;
(14) warehouse-in transportation, storage: the packing after the capping is carefully lifted, and sand off in time is transported to storehouse; The aseptic packaging constant heat storage stores, and non-sterile packing must-18 ℃ of stored frozen.
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| CN102626212B (en) * | 2012-04-25 | 2014-12-10 | 天津春发生物科技集团有限公司 | Chinese sauerkraut juice concentrate and preparation method thereof |
| CN103238890A (en) * | 2013-04-24 | 2013-08-14 | 蔡卫东 | Production method of watermelon beverage |
| CN108887689A (en) * | 2018-07-13 | 2018-11-27 | 宁波鱼塘智能科技有限公司 | Watermelon juice press method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042823A (en) * | 1988-11-19 | 1990-06-13 | 孔祥奇 | The preparation method of watermelon juice |
| CN101077206A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Watermelon juice beverage |
| CN101129207A (en) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | A method for rapidly producing concentrated blackberry juice |
| KR100825482B1 (en) * | 2007-01-22 | 2008-04-25 | 황평석 | How to Make Watermelon Juice |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1042823A (en) * | 1988-11-19 | 1990-06-13 | 孔祥奇 | The preparation method of watermelon juice |
| KR100825482B1 (en) * | 2007-01-22 | 2008-04-25 | 황평석 | How to Make Watermelon Juice |
| CN101077206A (en) * | 2007-06-25 | 2007-11-28 | 吴江市方霞企业信息咨询有限公司 | Watermelon juice beverage |
| CN101129207A (en) * | 2007-10-18 | 2008-02-27 | 江苏省中国科学院植物研究所 | A method for rapidly producing concentrated blackberry juice |
Non-Patent Citations (1)
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| 张中义，等.改善西瓜汁风味的途径.《食品科学》.1996,第17卷(第3期),第38-41页. * |
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