CN102283412A - Grenadine juice and preparation method thereof - Google Patents
Grenadine juice and preparation method thereof Download PDFInfo
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- CN102283412A CN102283412A CN2010102096852A CN201010209685A CN102283412A CN 102283412 A CN102283412 A CN 102283412A CN 2010102096852 A CN2010102096852 A CN 2010102096852A CN 201010209685 A CN201010209685 A CN 201010209685A CN 102283412 A CN102283412 A CN 102283412A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000011266 Passiflora quadrangularis Nutrition 0.000 title abstract 11
- 244000179684 Passiflora quadrangularis Species 0.000 title abstract 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 14
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- 229930003268 Vitamin C Natural products 0.000 claims abstract description 13
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 13
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- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
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- 241000219991 Lythraceae Species 0.000 claims description 67
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- 239000002994 raw material Substances 0.000 claims description 10
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- 241000607479 Yersinia pestis Species 0.000 claims description 4
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- 238000005516 engineering process Methods 0.000 abstract description 8
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- 238000004519 manufacturing process Methods 0.000 abstract description 4
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- 206010012735 Diarrhoea Diseases 0.000 abstract 1
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- 229930003231 vitamin Natural products 0.000 description 7
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- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 229910052785 arsenic Inorganic materials 0.000 description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 3
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Abstract
The invention discloses grenadine juice and a preparation method thereof, which belongs to the field of fruit juice processing. The grenadine juice is prepared by mixing the following components in mass ratio: 1000 parts of 100 percent of raw grenadine juice, 0.1-0.3 parts of vitamin C and 1-3 parts of citric acid. In the preparation method for the grenadine juice, an ultrahigh-pressure treatment technology is adopted to carry out sterilization and enzyme deactivating, and whole grenadine fruits are pulped, thus, the original flavor and mouth feeling are kept in the processed grenadine juice, and moreover, the effective components in grenadine hulls and seeds are kept to the maximum. The grenadine juice has the effects of promoting the production of body fluid to quench thirst, killing insects, inducing astringency, astringing intestines, relieving diarrhea, stopping bleeding and the like. Through proper blending, certain peculiar smells of the grenadine juice are removed, the grenadine juice is effectively prevented from browning in the storage process, and the shelf life is prolonged.
Description
Technical field
The invention belongs to the fruit juice manufacture field, be specifically related to a kind of juice of my pomegranate and preparation method thereof, this method adopts superhigh pressure technique processing to handle the juice of my pomegranate product, and product is without heat treatment, and it is instant to open jar.
Background technology
The technology of China's juice of my pomegranate processing now is mainly: raw material → choosing fruit → cleaning → peeling and taking seed → clean → protect look → making beating → filtration → homogeneous → concentrated → sterilization → can → sealing → cooling → vanning → finished product.Wherein crucial sterilisation step is behind homogeneous, i.e. juice of my pomegranate input pasteurize is thought highly of and carried out sterilization, and sterilization temperature is controlled at 85 ℃～92 ℃, and sterilizing time is 30～50s.Because thermizing temperature is too high, fruit juice sensitization and nutritional quality are reduced.For example, the original color and luster of product destroys fruit juice generation brown stain.Hot-working causes albuminous degeneration, may produce precipitation.The heat kill bacterium loses product nutrient substances in a large number, and generally speaking, 92 ℃ of sterilizations are after 1 minute, and vitamin C will reduce more than 50%.The heat kill bacterium can form cooked flavor, loses the distinctive fresh flavor of original fresh fruit.
Summary of the invention
The objective of the invention is to overcome the shortcoming and defect of prior art, a kind of juice of my pomegranate is provided.
Another object of the present invention is to provide the preparation method of above-mentioned juice of my pomegranate.
A kind of juice of my pomegranate, this juice of my pomegranate mixes following component by mass ratio, 100% pomegranate Normal juice: vitamin C: citric acid=1000: 0.1～0.3: 1～3.
Described 100% pomegranate Normal juice obtains the whole fruit making beating of pomegranate, centrifugal back.
A kind of preparation method of juice of my pomegranate, the concrete operations step is as follows:
(1) pomegranate of, insect pest mildew and rot not have and damage is a raw material, drains after will raw material cleaning and with broken fruit crusher machine, again with broken fruit making beating, deslagging, gets juice, then by centrifugal with the separation of juice slag, the fruit juice that obtains after centrifugal is 100% pomegranate Normal juice;
(2) adding vitamin C and citric acid are allocated in 100% pomegranate Normal juice, wherein, and 100% pomegranate Normal juice: vitamin C: citric acid=1000: 0.1～0.3: 1～3; Use the homogenizer homogeneous then, the vacuum degassing machine degassing, seal with vacuum sealer canned back;
(3) packaged juice of my pomegranate is used food ultra high pressure treatment machine sterilising and enzyme inactivating, condition is: normal temperature is down with 200～600MPa ultra high pressure treatment, 60～300s.
Described raw material cleans and is meant that water fully soaks pomegranate, with fruit washing machine fruit is cleaned up after waiting to absorb moisture.
The preferred high-quality pomegranates produced in Xinjiang Uygur autonomous of raw material of the present invention.
The centrifugation rate that described juice slag separates is preferably 8000r/min, and the fruit juice homogenization pressure is preferably 22Mpa, and vacuum outgas pressure is preferably 0.01MPa, and the pumpdown time is preferably 20～30s during vacuum seal, and the vacuum heat-sealing time is preferably 2～4s.
The optimum condition of the described sterilising and enzyme inactivating of step (3) is 4～35 ℃ of following 400MPa ultra high pressure treatment 180s.
The juice of my pomegranate that obtains as stated above is red clear liquid, has the original fragrance of pomegranate fruit, soluble solid content 〉=12, total acid (pressing citrometer) 〉=0.20%, pH value: 3.6～3.8.
Beneficial effect of the present invention: through the juice of my pomegranate sweet and sour taste of preparation method's acquisition of the present invention, delicate mouthfeel, natural faint scent with pomegranate, free from extraneous odour, various active ingredients contained in the pomegranate seed have not only effectively been kept, also keep the beneficiating ingredient in the granatum, had and promote the production of body fluid to quench thirst, desinsection, astringent or styptic treatment for spontaneous sweating, the puckery intestines of convergence, end effects such as dysentery, antidiarrheal hemostasis, also had health care; By suitable allotment (promptly adding vitamin C and citric acid), some peculiar smell that made product eliminates prevents that effectively juice of my pomegranate from brown stain taking place in storage, extend the shelf life, and this juice of my pomegranate can be suitable for the consumer group of all ages and classes, different sexes.
Preparation method of the present invention has also adopted the ultra high pressure treatment technology to carry out sterilising and enzyme inactivating, this technology has kept the distinctive local flavor of product to be processed, quality and fragrance, avoid giving birth to the cooked flavor that heat kill bacterium technology produces, make the food organoleptic attribute near fresh state, the juice of my pomegranate that adopts ultra high pressure treatment to cross, shelf-life at normal temperatures can reach about 12 months, reached or surpass the fruit juice product of conventional method processing fully.Owing to there is not the destruction of heat, super-pressure processing has well kept the various nutriments in the food.For example after the ultra high pressure treatment, concentrations of nutrient such as vitamin C can not change substantially.Simultaneously,, need not to add food preservative, security of products is significantly improved than the conventional method converted products, enlarged consumer groups because ultra high pressure treatment technology bactericidal effect is good.In addition, the super-pressure process technology need not to consume heat energy, has saved production cost greatly.
Description of drawings
Fig. 1 is embodiment 1 preparation method's a process chart.
The specific embodiment
Embodiment 1
The process chart of present embodiment is referring to Fig. 1.Specific as follows:
(1) choosing fruit: choose do not have go rotten, the pomegranate raw material fruit of insect pest, damage;
(2) clean: water soaks pomegranate 1 hour, with automatic fruit washing machine above-mentioned fruit is cleaned up after making it absorb moisture, and fruit cleans three times at least;
(3) fragmentation: the pomegranate that will clean and drain the water is broken with the whole fruit of broken fruit machine;
(4) pull an oar: after broken fruit was pulled an oar with beater, deslagging was got juice;
(5) centrifugal: as pulp to be carried out the juice slag by centrifuge separate (interior pad 120 order nylon cloths), the centrifugation rate that scum juice separates is 8000r/min, no suspension bulky grain in the fruit juice after the separation, wherein, centrifuge is a continous way, can continuous feed separate, the fruit juice that obtains after centrifugal is 100% pomegranate Normal juice;
(6) allotment: add 200 milligrams of vitamin Cs and citric acid 2 gram allotments by per 1 kilogram of 100% pomegranate Normal juice, fully mix;
(7) homogeneous: under the 22Mpa condition, use the homogenizer homogeneous, it is thick uniformly that fruit juice is presented;
(8) degassing: with the vacuum degassing machine degassing, can remove the gas in the fruit juice, and can eliminate some peculiar smell, wherein, vacuum outgas pressure is 0.01MPa;
(9) canned: as behind polyethylene soft cup jar, to seal with vacuum sealer;
(10) ultra high pressure treatment: handle with food ultra high pressure treatment machine (model HHP-300L sends out high pressure technique Co., Ltd available from packet header section), can reach the sterilising and enzyme inactivating effect.Treatment conditions are: normal temperature is down with 400MPa ultra high pressure treatment 180s;
(11) check: check that product has or not breakage, the every batch of product random inspection microbiological indicator, physical and chemical index, the index of quality;
(12) vanning obtains finished product.
The juice of my pomegranate that said method obtains can preservation under room temperature about 12 months, and refrigeration back local flavor is better, can directly eat after opening bag.The concrete physics and chemistry and the microbiological indicator of check see Table 1 and 2 respectively.
Wherein, the Vit C contents of 100% pomegranate Normal juice is 100-150mg/kg, Cobastab
1Be 0.5mg/kg and Cobastab
20.3 be mg/kg.Result with table 1 compares, and can find, the content of various vitamins is constant substantially in the juice of my pomegranate of ultra high pressure treatment front and back.
From the result of table 1 and 2 as can be seen, fresh juice of my pomegranate is through ultra high pressure treatment, indexs such as soluble solid, total acidity, vitamin are all near new fruit drink level, the conservation rate of all kinds of nutrients significantly is higher than similar heat kill bacterium product, product has kept original bright distinctive local flavor of juice of my pomegranate that presses, product health after the processing reaches GB 19297-2003, i.e. the requirement of " really, vegetables juice beverages health standard " simultaneously.
The physical and chemical index of the juice of my pomegranate that table 1 embodiment 1 makes
| Project | Measurement unit | Index |
| Soluble solid (20 ℃, compound microcapsule) | ％ | ≥12 |
| Total acidity (with citrometer) | ％ | ≥0.20 |
| Vitamin C | mg/kg | ≥300 |
| Cobastab 1 | mg/kg | 0.5 |
| Cobastab 2 | mg/kg | 0.3 |
| Arsenic | mg/kg | ≤0.2 |
| Plumbous | mg/kg | ≤0.5 |
| Food preservative | / | Do not have |
The microbiological indicator of the juice of my pomegranate that table 2 embodiment 1 makes
| Project | Measurement unit | Index |
| Total plate count | Individual/ml | ≤100 |
| Coliform number | Individual/100ml | ≤3 |
| Pathogenic bacteria | / | Must not detect |
Embodiment 2
Change the allotment ratio of step (6) among the embodiment 1 into 100 milligrams of per 1 kilogram of 100% pomegranate Normal juice adding vitamin Cs and citric acid 1 gram, the treatment conditions of step (10) change under the normal temperature with 600MPa ultra high pressure treatment 90s; Other operating procedures are identical with embodiment 1.The assay of the juice of my pomegranate that obtains sees Table 3 and 4.
The physical and chemical index of the juice of my pomegranate that table 3 embodiment 2 makes
| Project | Measurement unit | Index |
| Soluble solid (20 ℃, compound microcapsule) | ％ | ≥12 |
| Total acidity (with citrometer) | ％ | ≥0.18 |
| Vitamin C | mg/kg | ≥200 |
| Cobastab 1 | mg/kg | 0.5 |
| Cobastab 2 | mg/kg | 0.3 |
| Arsenic | mg/kg | ≤0.2 |
| Plumbous | mg/kg | ≤0.5 |
| Food preservative | / | Do not have |
The microbiological indicator of the juice of my pomegranate that table 4 embodiment 2 makes
| Project | Measurement unit | Index |
| Total plate count | Individual/ml | ≤100 |
| Coliform number | Individual/100ml | ≤3 |
| Pathogenic bacteria | / | Must not detect |
Wherein, the Vit C contents of 100% pomegranate Normal juice is 100-150mg/kg, Cobastab
1Be 0.5mg/kg and Cobastab
20.3 be mg/kg.Result with table 3 compares, and can find, the content of various vitamins is constant substantially in the juice of my pomegranate of ultra high pressure treatment front and back.
Present embodiment is compared with embodiment 1, and ultra high pressure treatment pressure is slightly high, so equipment loss more greatly; Though the dwell time is slightly short, as a whole, single batch processing time still exceeds embodiment 130s, so efficient is lower slightly.
Embodiment 3
Change the allotment ratio of step (6) among the embodiment 1 into 300 milligrams of per 1 kilogram of 100% pomegranate Normal juice adding vitamin Cs and citric acid 3 grams, the treatment conditions of step (10) change under the normal temperature with 200MPa ultra high pressure treatment 240s; Other operating procedures are identical with embodiment 1.The assay of the juice of my pomegranate that obtains sees Table 5 and 6.
The physical and chemical index of the juice of my pomegranate that table 5 embodiment 3 makes
| Project | Measurement unit | Index |
| Soluble solid (20 ℃, compound microcapsule) | ％ | ≥12 |
| Total acidity (with citrometer) | ％ | ≥0.22 |
| Vitamin C | mg/kg | ≥400 |
| Cobastab 1 | mg/kg | 0.5 |
| Cobastab 2 | mg/kg | 0.3 |
| Arsenic | mg/kg | ≤0.2 |
| Plumbous | mg/kg | ≤0.5 |
| Food preservative | / | Do not have |
The microbiological indicator of the juice of my pomegranate that table 6 embodiment 3 makes
| Project | Measurement unit | Index |
| Total plate count | Individual/ml | ≤100 |
| Coliform number | Individual/100ml | ≤3 |
| Pathogenic bacteria | / | Must not detect |
Wherein, the Vit C contents of 100% pomegranate Normal juice is 100-150mg/kg, Cobastab
1Be 0.5mg/kg and Cobastab
20.3 be mg/kg.Result with table 5 compares, and can find, the content of various vitamins is constant substantially in the juice of my pomegranate of ultra high pressure treatment front and back.
Present embodiment is compared with embodiment 1, dwell time is slightly long, operating pressure is lower slightly, its microorganism killing effect meets national standard, but the microorganism residual quantity of present embodiment is higher than embodiment 1, and enzyme such as PPO and POD killing effect is not as embodiment 1, and in general, the shelf-life of utilizing the juice of my pomegranate that the present embodiment method obtains is a little less than embodiment 1.
Claims (4)
1. a juice of my pomegranate is characterized in that, this juice of my pomegranate mixes following component by mass ratio, 100% pomegranate Normal juice: vitamin C: citric acid=1000: 0.1～0.3: 1～3; Described 100% pomegranate Normal juice is prepared as follows: the pomegranate of, insect pest mildew and rot not have and damage is a raw material, drain after raw material cleaned and with broken fruit crusher machine, again with broken fruit making beating, deslagging, get juice, by centrifugal the juice slag is separated then, the fruit juice that obtains after centrifugal is 100% pomegranate Normal juice.
2. the preparation method of a juice of my pomegranate is characterized in that, carries out according to following operating procedure:
(1) pomegranate of, insect pest mildew and rot not have and damage is a raw material, drains after will raw material cleaning and with broken fruit crusher machine, again with broken fruit making beating, deslagging, gets juice, then by centrifugal with the separation of juice slag, the fruit juice that obtains after centrifugal is 100% pomegranate Normal juice;
(2) adding vitamin C and citric acid are allocated in 100% pomegranate Normal juice, and press mass ratio and calculate, wherein, 100% pomegranate Normal juice: vitamin C: citric acid=1000: 0.1～0.3: 1～3; Use the homogenizer homogeneous then, the vacuum degassing machine degassing, seal with vacuum sealer canned back;
(3) packaged juice of my pomegranate is used food ultra high pressure treatment machine sterilising and enzyme inactivating, condition is: 200～600MPa ultra high pressure treatment, 60～300s under the normal temperature.
3. the preparation method of juice of my pomegranate according to claim 2 is characterized in that, the centrifugation rate that described juice slag separates is 8000r/min, the fruit juice homogenization pressure is 22Mpa, vacuum outgas pressure is 0.01MPa, and the pumpdown time is 20～30s during vacuum seal, and the vacuum heat-sealing time is 2～4s.
4. the preparation method of juice of my pomegranate according to claim 2 is characterized in that, the operating condition of described food ultra high pressure treatment machine sterilising and enzyme inactivating is 4～35 ℃ of following 400MPa ultra high pressure treatment 180s.
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| CN2010102096852A CN102283412B (en) | 2010-06-17 | 2010-06-17 | Grenadine juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102096852A CN102283412B (en) | 2010-06-17 | 2010-06-17 | Grenadine juice |
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| CN102283412B CN102283412B (en) | 2013-05-22 |
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| CN2010102096852A Active CN102283412B (en) | 2010-06-17 | 2010-06-17 | Grenadine juice |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783684A (en) * | 2012-08-29 | 2012-11-21 | 王家良 | Color protection method of pomegranate juice |
| CN103653104A (en) * | 2012-09-04 | 2014-03-26 | 香港穆拉德有限公司 | Pomegranate compound drink with functions of reducing fat and protecting cardiovascular system and preparation method and application thereof |
| CN103844299A (en) * | 2014-02-28 | 2014-06-11 | 秦雅昀 | Pomegranate beverage and preparation method thereof |
| CN104664507A (en) * | 2015-03-18 | 2015-06-03 | 中国林业科学研究院林产化学工业研究所 | Preparation method of pure natural pomegranate beverage |
| CN104664480A (en) * | 2013-11-28 | 2015-06-03 | 辽宁缘生堂食品科技有限公司 | Acanthopanax sessiliflorus drink and preparation method thereof |
| CN104939229A (en) * | 2015-06-01 | 2015-09-30 | 山东穆拉德生物医药科技有限公司 | Preparation method of pomegranate juice beverage |
| CN105147546A (en) * | 2015-08-31 | 2015-12-16 | 上海清轩生物科技有限公司 | Preparation method of pomegranate extracting liquid |
| CN105167036A (en) * | 2015-06-09 | 2015-12-23 | 青岛博恩高科生物技术有限公司 | Pomegranate juice beverage and preparation method thereof |
| CN107080123A (en) * | 2017-06-20 | 2017-08-22 | 安徽好多多饮品有限公司 | A kind of fresh processing method for squeezing juice of my pomegranate |
| CN109452439A (en) * | 2018-12-19 | 2019-03-12 | 广东正品生物科技股份有限公司 | Preserved fruit pickling liquid extraction process of effective component |
| CN111938049A (en) * | 2020-08-11 | 2020-11-17 | 安徽天环生物科技有限公司 | Making method of pomegranate composite fruit juice |
| CN111938050A (en) * | 2020-08-11 | 2020-11-17 | 安徽天环生物科技有限公司 | Method for producing fresh pomegranate juice at low temperature |
| CN112515067A (en) * | 2020-12-14 | 2021-03-19 | 合肥工业大学 | Processing method of pomegranate juice with low loss of plant polyphenol and anthocyanin |
| CN113632895A (en) * | 2021-07-27 | 2021-11-12 | 山东美果来食品有限公司 | Fresh pomegranate juice and preparation method thereof |
| CN114868848A (en) * | 2022-05-12 | 2022-08-09 | 山东美果来食品有限公司 | Color protection method of pomegranate juice |
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| CN103653104A (en) * | 2012-09-04 | 2014-03-26 | 香港穆拉德有限公司 | Pomegranate compound drink with functions of reducing fat and protecting cardiovascular system and preparation method and application thereof |
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| CN103844299A (en) * | 2014-02-28 | 2014-06-11 | 秦雅昀 | Pomegranate beverage and preparation method thereof |
| CN104664507A (en) * | 2015-03-18 | 2015-06-03 | 中国林业科学研究院林产化学工业研究所 | Preparation method of pure natural pomegranate beverage |
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| CN105167036A (en) * | 2015-06-09 | 2015-12-23 | 青岛博恩高科生物技术有限公司 | Pomegranate juice beverage and preparation method thereof |
| CN105147546A (en) * | 2015-08-31 | 2015-12-16 | 上海清轩生物科技有限公司 | Preparation method of pomegranate extracting liquid |
| CN107080123A (en) * | 2017-06-20 | 2017-08-22 | 安徽好多多饮品有限公司 | A kind of fresh processing method for squeezing juice of my pomegranate |
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| CN111938049A (en) * | 2020-08-11 | 2020-11-17 | 安徽天环生物科技有限公司 | Making method of pomegranate composite fruit juice |
| CN111938050A (en) * | 2020-08-11 | 2020-11-17 | 安徽天环生物科技有限公司 | Method for producing fresh pomegranate juice at low temperature |
| CN112515067A (en) * | 2020-12-14 | 2021-03-19 | 合肥工业大学 | Processing method of pomegranate juice with low loss of plant polyphenol and anthocyanin |
| CN113632895A (en) * | 2021-07-27 | 2021-11-12 | 山东美果来食品有限公司 | Fresh pomegranate juice and preparation method thereof |
| CN114868848A (en) * | 2022-05-12 | 2022-08-09 | 山东美果来食品有限公司 | Color protection method of pomegranate juice |
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