CN101878939B - Process for producing concentrated strawberry clear juice - Google Patents
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- CN101878939B CN101878939B CN2010102099009A CN201010209900A CN101878939B CN 101878939 B CN101878939 B CN 101878939B CN 2010102099009 A CN2010102099009 A CN 2010102099009A CN 201010209900 A CN201010209900 A CN 201010209900A CN 101878939 B CN101878939 B CN 101878939B
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Abstract
The invention discloses a process for producing concentrated strawberry clear juice, which comprising the following steps of: crushing and squeezing mature strawberries, adding water into the squeezed juice, and fully stirring the water and the juice to obtain initial cloudy juice; heating the initial cloudy juice and then cooling the heated initial cloudy juice to between 50 and 55 DEG C, then adding amylase, pectase and pear juice enzyme into the cooled juice, and digesting the juice by heat preservation at the temperature of between 50 and 55 DEG C to obtain secondary cloudy juice; centrifuging the secondary cloudy juice to obtain supernate, namely strawberry clear juice; and filtering the strawberry clear juice by using a filter membrane till the juice is clear, and concentrating the juice with vacuum to obtain the concentrated strawberry clear juice. Conditions adopted in the process are mild, pectin and starch which affect the clear juice are removed by adopting combination of ordered temperature rise and reduction and enzymolysis, and the conditions of the whole process keep nutritional components in the strawberries as much as possible and furthest reserve the color and flavor of the juice.
Description
Technical field
The invention belongs to agricultural byproducts deep process technology field, relate to a kind of process for producing concentrated strawberry clear juice.
Background technology
Strawberry is subordinate to the herbaceous plant for many years of rose family Fragaria, originates in ground such as South America, Europe.Now all there is cultivated strawberry China various places, are the abundantest countries of strawberry wild resource in the world, and the wherein main place of production is distributed in Shaanxi, Liaoning, Hebei, Shandong, Jiangsu, Shanghai, zhejiang and other places district.China begins to utilize fraises des bois very early, and follows so far always.
Strawberry is rich in amino acid, fructose, sucrose, glucose, citric acid, malic acid, pectin, carrotene, Cobastab
1, B
2, nicotinic acid and mineral calcium, magnesium, phosphorus, iron etc., these nutrients are to the good facilitation of having grown.According to surveying and determination, contain sugar 6 to 9 grams, protein 0.4 to 0.6 gram in per 100 gram strawberry pulp, 50 to 100 milligrams of vitamin Cs are higher 7 to 10 times than apple, grape.And its malic acid, citric acid, Cobastab
1, Cobastab
12, and the content of carrotene, calcium, phosphorus, iron is also high 3 to 4 times than apple, pears, grape.The nutritional labeling of strawberry is eaten also more and can not suffered from cold or get angry easily by human consumption, absorption, is the healthy food that suits the taste of both old and young.The food that with the strawberry is raw material is more, but is that the beverage of raw material does not see that market sale also do not have system documentation's report with the strawberry clear juice.
Summary of the invention
The problem that the present invention solves is to be that the beverage of raw material is to improve its economic worth with the strawberry through preparation; A kind of process for producing concentrated strawberry clear juice is provided; Utilize this explained hereafter strawberry juice in strawberry short time harvest time, to concentrate on a large scale and consume raw material, improve the economic worth of strawberry.
The present invention realizes through following technical scheme:
A kind of process for producing concentrated strawberry clear juice may further comprise the steps:
1) squeeze the juice after the strawberry fragmentation with maturation, gained is squeezed the juice and is added water and fully stir, and obtains the initial cloudy juice that pol is 4.1 brix;
2) initial cloudy juice is heated to 90~95 ℃ and keep 15~20min; Continue to be heated to 100 ℃ and keep 15~20min; Be cooled to 50~55 ℃; The pear juice complex enzyme of pectase and 0.1~0.2 ‰ that adds amylase, 0.5~0.6 ‰ of initial cloudy juice quality 0.04~0.05 ‰ is then cleared up 50~60min in 50~55 ℃ of insulations, obtains secondary turbid juice;
3) secondary turbid juice is centrifugalized 15~20min with 4000~5000r/min, separation of supernatant obtains strawberry clear juice;
5) strawberry clear juice is extremely limpid with membrane filtration;
6) strawberry clear juice after will filtering carries out obtaining concentrated strawberry clear juice after vacuum concentrates.
The aperture of described filter membrane is 0.45 μ m.
Apply the pressure of 0.04~0.06MPa in the described membrane filtration process.
It is 0.07~0.09MPa that described vacuum concentrates used pressure, with 75 ℃ be evaporating temperature, evaporation time is 60min.
Compared with prior art, the present invention has following beneficial technical effects:
The invention provides a kind of beverage processing technology that utilizes strawberry for raw material, the concentrated strawberry clear juice outward appearance that the present invention produces is dark red transparent, dilution back free from admixture, deposition; Utilize this explained hereafter strawberry juice in strawberry short time harvest time, to concentrate on a large scale and consume raw material, can increase strawberry producing region orchard worker's income.
Process for producing concentrated strawberry clear juice provided by the invention, the mild condition that is adopted in its technology adopts orderly heating and cooling to combine the combination of effective enzyme to degrade, remove the pectin and the starch of the clear juice of influence, obtains limpid clear juice through centrifugation; Adopted low temperature distillation to concentrate at enriching stage, controlled the condition of whole technical process like this, kept the nutritional labeling in the strawberry as much as possible, and comprised that juice color, local flavor also all maximize the retention.
Its concrete beverage index of the resulting concentrated strawberry clear juice of explained hereafter of the present invention is: pol: 63.2 brix, and acidity: 3.57%, PH:4.46: light transmittance: 86.7%, colour: 22.5%, absorbance: 0.157, turbidity 3.56.Its each item index has all reached the requirement of beverage production, dilute 5~6 times after free from admixture, deposition, be suitable for the allotment of beverage; And light transmittance is high, limpid, meets the appearance requirement of beverage preparation.
The beverage processing technology that utilizes strawberry for raw material provided by the invention; Improved situation, enriched the prior beverage kind, the more important thing is the income that can improve the orchard worker existing strawberry deep processing; Drive the enthusiasm of strawberry cultivating, have very big business promotion space.
The specific embodiment
Below in conjunction with concrete embodiment the present invention is done detailed explanation, said is to explanation of the present invention rather than qualification.
Raw material sources: the strawberry cultivars that Shaanxi is common.
The time of gathering: mid-May.
Choosing clearly of strawberry raw material: with the strawberry cleaning and removing impurities of centralized collection, the selection outward appearance is ruddy, and the strawberry that article are mutually good carries out the production of concentrated strawberry clear juice.
Related enzyme: amylase, pectase all can obtain through being purchased; The pear juice complex enzyme is that the Xia Sheng Industry Group Co.,Ltd by Beijing develops, and this pear juice complex enzyme comprises pectase, hemicellulase, β-dextran enzyme, arabanase, obtains through being purchased.
Embodiment 1
Process for producing concentrated strawberry clear juice, specifically adopt following steps:
1) mechanical shearing of the maturation after will choosing clearly is broken, sends into juice extractor then and squeezes the juice, and gained is squeezed the juice and added water and fully stir, and obtains the initial cloudy juice that pol is 4.1 Brix.
2) initial cloudy juice is heated to 90 ℃ and keep 20min, continues to be heated to 100 ℃ and keep 20min, be cooled to 50 ℃; The amylase that adds initial cloudy juice quality 0.05 ‰ then; 0.6 ‰ pectase, 0.2 ‰ pear juice complex enzyme is cleared up 60min in 50 ℃ of insulations, obtains secondary turbid juice;
3) with the rotating speed centrifugation 15min of secondary turbid juice with 4000r/min, separation of supernatant obtains strawberry clear juice;
4) with strawberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.04Mpa with vavuum pump, the strawberry clear juice light transmittance after the filtration is T
625: 86.7%;
5) strawberry clear juice that filters is carried out obtaining concentrated strawberry clear juice after vacuum concentrates, described concentrating is specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07~0.09MPa, with 75 ℃ be evaporating temperature, evaporation time is 60min.
Because water evaporates is carried out under vacuum state and continuous state, fruit juice heat-treated temperature is lower, and the degree that receives oxidation is also few; Obtain the concentrated strawberry clear juice finished product and have higher organoleptic indicator, the storage rate of amino acid, malic acid, carrotene, vitamin etc. is also higher.
Embodiment 2
Process for producing concentrated strawberry clear juice, specifically adopt following steps:
1) mechanical shearing of the maturation after will choosing clearly is broken, sends into juice extractor then and squeezes the juice, and gained is squeezed the juice and added water and fully stir, and obtains the initial cloudy juice that pol is 4.5 Brix.
2) initial cloudy juice is heated to 95 ℃ and keep 15min, continues to be heated to 100 ℃ and keep 15min, be cooled to 55 ℃; The amylase that adds initial cloudy juice quality 0.04 ‰ then; 0.5 ‰ pectase, 0.1 ‰ pear juice complex enzyme is cleared up 50min in 55 ℃ of insulations, obtains secondary turbid juice;
3) with the rotating speed centrifugation 20min of secondary turbid juice with 5000r/min, separation of supernatant obtains strawberry clear juice;
4) with strawberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.06Mpa with vavuum pump, the strawberry clear juice light transmittance after the filtration is T
625: 85.6%;
5) strawberry clear juice that filters is carried out obtaining concentrated strawberry clear juice after vacuum concentrates, described concentrating is specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07~0.09MPa, with 75 ℃ be evaporating temperature, evaporation time is 60min.
Embodiment 3
Process for producing concentrated strawberry clear juice, specifically adopt following steps:
1) mechanical shearing of the maturation after will choosing clearly is broken, sends into juice extractor then and squeezes the juice, and gained is squeezed the juice and added water and fully stir, and obtains the initial cloudy juice that pol is 5.0 Brix.
2) initial cloudy juice is heated to 92 ℃ and keep 16min, continues to be heated to 100 ℃ and keep 18min, be cooled to 52 ℃; The amylase that adds initial cloudy juice quality 0.045 ‰ then; 0.55 ‰ pectase, 0.16 ‰ pear juice complex enzyme is cleared up 58min in 52 ℃ of insulations, obtains secondary turbid juice;
3) with the rotating speed centrifugation 16min of secondary turbid juice with 4500r/min, separation of supernatant obtains strawberry clear juice;
4) with strawberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.04~0.06Mpa with vavuum pump, the strawberry clear juice light transmittance after the filtration is T
625: 86.9%;
5) strawberry clear juice that filters is carried out obtaining concentrated strawberry clear juice after vacuum concentrates, described concentrating is specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07~0.09MPa, with 70 ℃ be evaporating temperature, evaporation time is 60min.
Embodiment 4
Process for producing concentrated strawberry clear juice, specifically adopt following steps:
1) mechanical shearing of the maturation after will choosing clearly is broken, sends into juice extractor then and squeezes the juice, and gained is squeezed the juice and added water and fully stir, and obtains the initial cloudy juice that pol is 4.0 Brix.
2) initial cloudy juice is heated to 92.5 ℃ and keep 18min, continues to be heated to 100 ℃ and keep 18min, be cooled to 50 ℃; The amylase that adds initial cloudy juice quality 0.052 ‰ then; 0.64 ‰ pectase, 0.12 ‰ pear juice complex enzyme is cleared up 55min in 50 ℃ of insulations, obtains secondary turbid juice;
3) with the rotating speed centrifugation 16min of secondary turbid juice with 4800r/min, separation of supernatant obtains strawberry clear juice;
4) with strawberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.04~0.06Mpa with vavuum pump, the strawberry clear juice light transmittance after the filtration is T
625: 87.8%;
5) strawberry clear juice that filters is carried out obtaining concentrated strawberry clear juice after vacuum concentrates, described concentrating is specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07~0.09MPa, with 72 ℃ be evaporating temperature, evaporation time is 60min.
Embodiment 5
Process for producing concentrated strawberry clear juice, specifically adopt following steps:
1) mechanical shearing of the maturation after will choosing clearly is broken, sends into juice extractor then and squeezes the juice, and gained is squeezed the juice and added water and fully stir, and obtains the initial cloudy juice that pol is 4.6 Brix.
2) initial cloudy juice is heated to 90 ℃ and keep 20min, continues to be heated to 100 ℃ and keep 20min, be cooled to 53 ℃; The amylase that adds initial cloudy juice quality 0.042 ‰ then; 0.58 ‰ pectase, 0.16 ‰ pear juice complex enzyme is cleared up 60min in 53 ℃ of insulations, obtains secondary turbid juice;
3) with the rotating speed centrifugation 15.5min of secondary turbid juice with 4200r/min, separation of supernatant obtains strawberry clear juice;
4) with strawberry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.04~0.06Mpa with vavuum pump, the strawberry clear juice light transmittance after the filtration is T
625: 86.5%;
5) strawberry clear juice that filters is carried out obtaining concentrated strawberry clear juice after vacuum concentrates, described concentrating is specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07~0.09MPa, with 75 ℃ be evaporating temperature, evaporation time is 60min.
Carry out the detection of outward appearance and physical and chemical index for the concentrated strawberry clear juice of above embodiment gained:
1, outward appearance: gained concentrated strawberry clear juice outward appearance is dark red, transparent;
2, physical and chemical index is: pol: 63.2brix, and acidity: 3.57%, PH:4.46: average transmittance: 86.7%, colour: 22.5%, absorbance: 0.157, turbidity 3.56;
3, acidifying ethanol detection method pectin test: the result shows that the pectin of concentrated strawberry clear juice detects negative; The iodine solution test method(s) detects starch test: the result shows that the starch of concentrated strawberry clear juice detects negative;
4, dilution is observed: 5 times of dilutions: free from admixture, nothing deposition, transparent, limpid, light yellow,
10 times of dilutions: free from admixture, nothing deposition, transparent, limpid, light yellow,
15 times of dilutions: free from admixture, nothing deposition, transparent, limpid, colourless,
5, between freezing storage life, detect physical and chemical index, no change, steady quality.
More than the concentrated strawberry clear juice index of explanation the present invention preparation is suitable for Strawberry beverage.
Claims (4)
1. a process for producing concentrated strawberry clear juice is characterized in that, may further comprise the steps:
1) squeeze the juice after the strawberry fragmentation with maturation, gained is squeezed the juice and is added water and fully stir, and obtains the initial cloudy juice that pol is 4.0~5.0brix;
2) initial cloudy juice is heated to 90~95 ℃ and keep 15~20min; Continue to be heated to 100 ℃ and keep 15~20min; Be cooled to 50~55 ℃; The pear juice complex enzyme of pectase and 0.1~0.2 ‰ that adds amylase, 0.5~0.6 ‰ of initial cloudy juice quality 0.04~0.05 ‰ is then cleared up 50~60min in 50~55 ℃ of insulations, obtains secondary turbid juice;
3) secondary turbid juice is centrifugalized 15~20min with 4000~5000r/min, separation of supernatant obtains strawberry clear juice;
4) strawberry clear juice is extremely limpid with membrane filtration;
5) strawberry clear juice after will filtering carries out obtaining concentrated strawberry clear juice after vacuum concentrates.
2. process for producing concentrated strawberry clear juice as claimed in claim 1 is characterized in that, the aperture of described filter membrane is 0.45 μ m.
3. process for producing concentrated strawberry clear juice as claimed in claim 1 is characterized in that, applies the pressure of 0.04~0.06MPa in the described membrane filtration process.
4. process for producing concentrated strawberry clear juice as claimed in claim 1 is characterized in that, it is 0.07~0.09MPa that described vacuum concentrates used pressure, with 70~75 ℃ be evaporating temperature, evaporation time is 60min.
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CN116831257A (en) * | 2023-03-31 | 2023-10-03 | 宜君县皇后生态农业有限公司 | Method for concentrating fruit juice without adding apples |
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CN101270326A (en) * | 2008-03-28 | 2008-09-24 | 辽宁广天食品有限公司 | Method for preparing ecological water of strawberry cell |
CN101292758A (en) * | 2008-05-16 | 2008-10-29 | 单振广 | Concentrated fruit juice of strawberry and preparing method |
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