CN102871176B - Processing method of extracted fresh honey pear juice - Google Patents
Processing method of extracted fresh honey pear juice Download PDFInfo
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- CN102871176B CN102871176B CN 201210394206 CN201210394206A CN102871176B CN 102871176 B CN102871176 B CN 102871176B CN 201210394206 CN201210394206 CN 201210394206 CN 201210394206 A CN201210394206 A CN 201210394206A CN 102871176 B CN102871176 B CN 102871176B
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Abstract
The invention discloses a processing method of an extracted fresh honey pear juice. The processing method of the extracted fresh honey pear juice has the following steps of (1) picking up honey pear, cleaning, drying, and carrying out cold treatment; (2) removing the stem and peel from the honey pear after cold treatment in step (1), and immediately immersing the honey pear into a cool color protection liquid for 5 to 10 minutes; (3) taking the honey pear out of the cool color protection liquid in step (2), crushing the honey pear into particles in size of 0.5 to 2.0cm, and adding ascorbate or sodium ascorbate of which the percentage by weight is 0.02 to 0.1% of honey pear in the crushing process; (4) extracting the juice from the honey pear in step (3), adding ascorbate or sodium ascorbate of which the percentage by weight is 0.05 to 0.2% of the extracted honey pear juice into the extracted honey pear juice, uniformly mixing the extracted honey pear juice, immediately carrying out coarse filtration by a screen or a filter cloth, removing the scattered large-size particles and suspended substances from the juice, and finally obtaining the extracted fresh honey pear juice. The processing method of the extracted fresh honey pear juice has the advantages that the content of pectin in the honey pear juice is reduced; the steps of zymohydrolysis, pectin removal, heating, concentration and the like are not required; and the raw material is subjected to cooling and color protection treatment before juice extraction, so the original color and taste of the honey pear are effectively maintained, and the honey pear juice has no cooked taste.
Description
Technical field
The invention belongs to the fruit processing technique field, particularly a kind of bright processing method of pressing sweet pear juice.
Background technology
The honey pears are the main jargonel cultivars of Zhejiang Province and even southern area of China, belong to the Chinese pear system, the characteristic such as have peel smooth, pulp white, fine and tender taste is crisp, the juice multi-flavor is sweet, soluble solid content is high.The honey pear juice has relieving cough and reducing sputum, throat-clearing lung-moistening, the heat-clearing of nourishing blood, defaecation is aid digestion and protect the liver many effects such as step-down, is a kind of good health products.But brown stain, very easily occur, thereby affected local flavor and the color and luster of the sweet pear juice product of bright press for extracting juice in the sweet pears that adopt the at present processing method of squeezing the juice in its process.The most of concentrated pear juice secondary operations that adopts of sweet pear juice product in the market forms, and concentrated pear juice usually need to carry out enzymolysis, come unstuck, filters, heats the steps such as concentrated, and its process can cause a large amount of losses of fragrance and nutrition.Therefore, in the pear juice secondary processing process, usually need to add the materials such as pear essence, sugar, citric acid and supplemented at present.
Summary of the invention
The invention provides a kind of bright processing method of pressing sweet pear juice, it greatly reduces pectin content in pear juice, do not need to carry out enzymolysis, come unstuck, heat the steps such as concentrated, squeeze the juice and front raw material has been carried out to cooling processing and color retention, reduce the activity of the enzyme such as polyphenol oxidase in sweet pears, avoided, in sweet pears fragmentation, the process of squeezing the juice, enzymatic and non-enzymatic browning occur, thereby effectively kept the original color and luster of sweet pears and local flavor, and can not produce cooked flavor.It not only is applicable to batch production production and dispensing, also is applicable to the processing of the Fresh Juice special counters such as food and drink, supermarket, fruit sales field, public place of entertainment.
The present invention takes following technical scheme: bright processing method of pressing sweet pear juice, its as follows:
(1), sweet pears raw material cold treatment
The sweet pears such as atrophy, disease and pest, damage that will go rotten are removed, and the impurity such as peace and quiet sweet pears surface dirt, after drying, carry out cold treatment by sweet pears raw material.
(2), sweet pears remove handle and pericarp
Adopt skinning machine or manual method that the handle of the sweet pears after (1) step cold treatment and pericarp are removed, the operatic circle after removal is immersed rapidly 5-10min in cooling colour protecting liquid.
(3), the operatic circle fragmentation
Sweet pears in the cooling colour protecting liquid of (2) step are taken out and carry out fragmentation, the size of crushed particles is at 0.5-2.0 centimetre, 0.02-0.1% according to sweet pears weight in shattering process adds ascorbic acid or sodium ascorbate to be protected look, to prevent shattering process honey pear juice oxidizing brown stain.
(4), squeeze the juice and coarse filtration
Adopt juice extractor to squeeze pear juice the sweet pears in step (3), the pear juice of squeezing out adds ascorbic acid or sodium ascorbate to be protected look by the 0.05-0.2% of its weight, after mixing, adopted immediately screen cloth or gauze slightly to consider, remove the big particle and the suspension that are dispersed in pear juice, obtain the bright sweet pear juice that presses.
Preferably, after (4) step, set up (5) the step enzyme that goes out and process: when batch production production, during with dispensing, the enzyme that gone out is processed, and the enzyme condition of going out is: temperature 70-95 ℃, time 10-30S.
Preferably, in step (1), sweet pears raw material cold treatment method is: 5h is processed at least in 2～8 ℃ of refrigeration or-2～1 ℃ of micro-freezing are processed at least 4h.
Preferably, in step (2), cooling colour protecting liquid preparation method: Drinking Water boils 1-3min, be cooled to room temperature, then add the citric acid of Drinking Water weight 0.05-0.3% and ascorbic acid or the sodium ascorbate of 0.05-0.2%, after dissolving, colour protecting liquid is cooled to 2-8 ℃.
The bright processing method of pressing sweet pear juice of the present invention, it greatly reduces pectin content in pear juice, do not need to carry out enzymolysis, come unstuck, heat the steps such as concentrated, squeeze the juice and front raw material has been carried out to cooling processing and color retention, thereby effectively kept the original color and luster of sweet pears and local flavor, and can not produce cooked flavor.Therefore, the sweet pear juice process technology of the bright press for extracting juice of exploitation, will have good market prospects.
The specific embodiment
Below the embodiment of the present invention is elaborated.
Embodiment 1
1, sweet pears raw material cold treatment
The operatic circles such as atrophy, disease and pest and damage that will go rotten are removed, the impurity such as peace and quiet sweet pears surface dirt, and after drying, sweet pears raw material refrigerates under 2-8 ℃ of condition processes 8h.
2, sweet pears peeling
Utilize manual mode that the sweet the operatic circle handle after cold treatment and pericarp are removed, the operatic circle after peeling is put into rapidly the preparation that cooling colour protecting liquid is processed the cooling colour protecting liquid of 5min(: Drinking Water boils 1-3min, be cooled to room temperature, then add the citric acid of Drinking Water weight 0.1% and 0.08% sodium ascorbate, after dissolving, be cooled to 4 ℃).
3, the operatic circle fragmentation
The operatic circle in colour protecting liquid is broken for to the pears piece particle of about 1.0 centimetres sizes, in shattering process, according to 0.05% of sweet pears weight, adds sodium ascorbate, prevent shattering process honey pears oxidizing brown stain.
4, squeeze the juice and coarse filtration
Pears piece raw material after fragmentation is squeezed to pear juice with juice extractor, and the pear juice of squeezing out adds ascorbic acid according to 0.1% of its weight, mixes, and uses immediately screen cloth slightly to consider, and removes the big particle and the suspension that are dispersed in pear juice, obtains the bright sweet pear juice product that presses.
Embodiment 2
1, sweet pears raw material cold treatment
The operatic circle of go rotten atrophy, disease and pest and damage is removed, the impurity such as peace and quiet sweet pears surface dirt, after drying, sweet pears raw material carries out micro-freezing 1 day under-1～0 ℃ of condition.
2, sweet pears peeling
Get micro-sweet pears that freeze more than 1 day, utilize skinning machine that the carpopodium of sweet pears and pericarp are removed, the operatic circle after peeling is put into rapidly the preparation that cooling colour protecting liquid is processed the cooling colour protecting liquid of 10min(: Drinking Water boils 1-3min, be cooled to room temperature, then add the citric acid of Drinking Water weight 0.08% and 0.1% sodium ascorbate, after dissolving, be cooled to 4 ℃).
3, the operatic circle fragmentation
The operatic circle in colour protecting liquid is broken for to the pears piece particle of about 1.0 centimetres sizes, in shattering process, according to 0.08% of sweet pears weight, adds sodium ascorbate, prevent shattering process honey pears oxidizing brown stain.
4, squeeze the juice and coarse filtration
Pears piece raw material after fragmentation is squeezed to pear juice with juice extractor, and the pear juice of squeezing out adds sodium ascorbate according to 0.12% of its weight, mixes, and uses immediately screen cloth slightly to consider, and removes the big particle and the suspension that are dispersed in pear juice, obtains the bright sweet pear juice product that presses.
5, the enzyme that goes out is processed
Bright press sweet pear juice and carry out the high temperature enzyme that goes out and process, prevent from occurring brown stain in depositing process.The enzyme treatment conditions of going out: temperature is 85 ℃, time 15S.
Those of ordinary skill in the art will be appreciated that, above embodiment is only for the present invention is described, and not as limitation of the invention, as long as within the scope of the invention, to variation, the modification of above embodiment, all will drop on protection scope of the present invention.
Claims (3)
1. aquatic foods press the processing method of sweet pear juice, it is characterized in that as follows:
(1), select sweet pears and clean, after drying, sweet pears are carried out to cold treatment; The cold treatment method of honey pears is: at least 5h is processed in 2～8 ℃ of refrigerations;
(2), remove handle and the pericarp of sweet pears after (1) step cold treatment, and the operatic circle is immersed in cooling colour protecting liquid and processes 5-10min rapidly;
(3), take out the sweet pears in the cooling colour protecting liquid of (2) step and carry out fragmentation, the size of crushed particles, at 0.5-2.0 centimetre, adds ascorbic acid or the sodium ascorbate of sweet pears weight 0.02-0.1% in shattering process;
(4), the sweet pears in step (3) are squeezed to pear juice, the pear juice of squeezing out adds ascorbic acid or sodium ascorbate by weight 0.05-0.2%, after mixing, adopt immediately screen cloth or gauze slightly to consider, removed the big particle and the suspension that are dispersed in pear juice, obtained the bright sweet pear juice that presses.
2. the processing method that aquatic foods as claimed in claim 1 press sweet pear juice is characterized in that: after (4) step, set up (5) step: the enzyme that gone out is processed, and the enzyme condition of going out is: temperature 70-95 ℃, time 10-30S.
3. the processing method that aquatic foods as claimed in claim 1 or 2 press sweet pear juice, it is characterized in that: in step (2), cooling colour protecting liquid preparation process: Drinking Water boils 1-3min, be cooled to room temperature, then add the citric acid of Drinking Water weight 0.05-0.3% and ascorbic acid or the sodium ascorbate of Drinking Water weight 0.05-0.2%, after dissolving, colour protecting liquid is cooled to 2-8 ℃.
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| CN 201210394206 CN102871176B (en) | 2012-10-17 | 2012-10-17 | Processing method of extracted fresh honey pear juice |
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| CN 201210394206 CN102871176B (en) | 2012-10-17 | 2012-10-17 | Processing method of extracted fresh honey pear juice |
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| CN103404925A (en) * | 2013-08-22 | 2013-11-27 | 栖霞海升果业有限责任公司 | Method for preparing concentrated cloudy pear juice |
| CN105077427A (en) * | 2014-05-09 | 2015-11-25 | 天津市食品加工工程中心 | Color-protecting processing technology of sulfur-free snow pear juice |
| CN105454929A (en) * | 2014-09-12 | 2016-04-06 | 湖北西泉食品饮料有限公司 | Method for making cartlett pear flesh beverage and cartlett pear flesh beverage |
| CN105950341A (en) * | 2016-05-26 | 2016-09-21 | 四川农业大学 | Preparation method of purple sweet potato and pear wine with nutrient and health-care functions |
| CN107296180A (en) * | 2017-06-02 | 2017-10-27 | 昆明理工大学 | A kind of mound pears clear juice beverage and its production method |
| CN108991313A (en) * | 2018-06-25 | 2018-12-14 | 重庆市农业科学院 | A kind of crisp Lee's probiotic beverage of blueness and its processing method |
| CN109077204A (en) * | 2018-09-03 | 2018-12-25 | 甘肃正元生物科技有限公司 | A kind of full pulp pear juice and preparation method thereof |
| CN111387377A (en) * | 2020-03-24 | 2020-07-10 | 雅安职业技术学院 | Snow pear concentrated juice and preparation method thereof |
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| CN1145749A (en) * | 1996-08-27 | 1997-03-26 | 赵风文 | Pulpy Laiyang pear juice and its prodn process |
| CN1328986C (en) * | 2005-12-29 | 2007-08-01 | 李子良 | Tech. for squeezing juice from Nanguoli pear |
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