CN103126020A - Processing method of not-from-concentrate loquat juice - Google Patents

Abstract

The invention discloses a processing method of not-from-concentrate loquat juice. The processing method comprises the following steps of: cleaning the loquat; blanching by hot water to deactivate the enzyme and soften; cooling; crushing into blocks; separating to remove the peel and denucleate; adding antioxidant color fixing solution at the same time; squeezing by a belt type squeezing machine to obtain the loquat juice; centrifuging or filtering the juice to remove large-grained pulp residues; sterilizing; cooling; filling at sterile state to obtain original loquat juice; refrigerating; blending the original loquat juice; adding granulated sugar to prepare into the not-from-concentrate loquat juice with a certain soluble concentration; fine filtering; sterilizing; thermally filling; cooling and packing. By adopting the processing method of the non-from-concentrate loquat juice, the problems in the prior art that the product is excessively heated due to concentration, the cooked taste and browning are caused accordingly, and the higher-concentration colloid and composite stabilizer are added and bring burnt taste without fresh feeling, can be overcome.

Description

A kind of processing method of non-concentrated reduction loquat juice

Technical field

The invention belongs to food processing field, be specifically related to a kind of processing method of non-concentrated reduction loquat juice.

Background technology

Non-concentrated reduction [Not From Concentrate(NFC)] fruit juice: refer to take fresh fruit as raw material, the fruit juice that adopts the mechanical means such as fragmentation, squeezing to make, at present domestic with regard to loquat Juice, the most common loquat Juice beverage that still adopts the pulp making beating to make.

Loquat be a kind of suitable in south China height above sea level lower Plain, the characteristic fruit of mountain range, mound or hillside growing and cultivation, Loquat Cultivars is more, and precocious loquat maturation is in the early spring (January Mo, the beginning of February), most kind is ripe in April, and late variety is ripe to June in midsummer late.Loquat has been rich in the necessary nutritional labelings of human body such as vitamin C, carotenoid, reduced sugar, polysaccharide, protein, fat, pectin, citric acid, tartaric acid, tannic acid and calcium, iron, sodium, potassium, is a kind of characteristic fruit with health care.Motherland's medical science thinks that loquat has the effect of " heat-clearing, wet one's whistle, moistening lung ".Loquat is take marketing fresh as main for a long time, and the ratio of processing seldom.Pulp, the easy brown stain of fruit juice when loquat contains abundant polyphenol oxidase processing, be rich in pectin substance, filtration difficulty during the processing suspended pulp, pectase enzyme after the fruit fragmentation contained in fruit is activated, make pectin be decomposed by pectase, and cause loquat Juice beverage that the pulp precipitation very easily occurs.For guaranteeing that product possesses suitable shelf life, the researcher has sought the whole bag of tricks and has solved the problems referred to above.Be the technique that has adopted blanching in 200410047903 " a kind of loquat juice and preparation method thereof and use " such as number of patent application, after being boiled, citric acid solution adds the loquat that segments, continue heating 1-3min after boiling, and will remove the peel the loquat making beating in the ratio that with loquat fruit and water weight ratio is 1:1-2, grind with colloid mill after adding wherein vitamin C, prevent loquat juice generation brown stain.For the pulp beverage that prevents the preparation take above-mentioned loquat juice as raw material precipitates, the researcher adopts the compound stabilizer that adds pectin to mix with xanthans in the loquat juice beverage, guarantees beverage stablizing in shelf life.But adopt the loquat beverage consumption person of this explained hereafter when drinking, have the denseer sense of eking out a living, being difficult to be satisfied with the consumer needs beverage to have the sense organ requirement of certain salubrious mouthfeel.Simultaneously, the product of this processes contains a large amount of trickle pulp through fragmentation, is difficult to be processed into juice content and surpasses 50% fruit juice and fruit drink.Can't satisfy the demand of high-end consumers.

Summary of the invention

The object of the present invention is to provide a kind of processing method of non-concentrated reduction loquat juice, overcome product that prior art exists due to the concentrated superheated that causes and the cooked flavor that produces and brown stain with owing to having added the foul sense problem of eking out a living of sense organ that higher concentration colloid, compound stabilizer occur.

For achieving the above object, the present invention adopts following technical scheme:

A kind of processing method of non-concentrated reduction loquat juice, be loquat is cleaned up rear with the hot water blanching enzyme, softening that goes out, be broken into block after cooling and separate peeling, stoning, add simultaneously the antioxidant colour protecting liquid, adopt belt press to squeeze loquat juice, fruit juice is sterilized after bulky grain pulp slag is removed in centrifugal or filtration, coolingly become the loquat original fruit juice by sterile filling, refrigeration; The loquat original fruit juice is allocated, added granulated sugar, be mixed with the loquat juice of the non-concentrated reduction of certain solubility concentration, after fine filtering, sterilization, hot filling, cooling packing.Comprise the following steps:

(1) the medium well above loquat raw material of purchase, clean up, send in hot water blanching pond the blanching enzyme bating that goes out, temperature is 80-96 ℃, time is 3-5 minute, become after blanching with fruit easily peeling and separate stoning, pulp too soft rotten being as the criterion that be not easy again to become, with running water, that fruit is cooling immediately after blanching;

(2) blanching cooling good Loquat-Shaped Cake throwing is beaten except peeling, core, base of fruit and separated reject, loquat fruit is beaten frustillatum, the vitamin C that sprays continuously parchment weight 0.1-0.3% in shattering process protects look, then together discharges together with the parchment that produces in shattering process and uses belt press to squeeze the juice;

(3) after the squeezer loquat Juice of squeezing out is removed bulky grain pulp slags through butterfly sheet separation centrifuges centrifugal removal pulp slag or with 80 order filters, advance acidity and concentration that large capacity hold-up tank is mixed well material;

(4) fruit juice of mixing well will carry out pasteurization, and is fast cooling and adopt the complex plastic sterile bag to carry out the cold-penetration packing after sterilization, makes the loquat original fruit juice stand-by or put into the freezer of 0-5 ℃ and preserve standby;

(5) the loquat original fruit juice of freezer being preserved is poured in pill tank and is heated, add simultaneously granulated sugar to stir and make it dissolve complete, then adopt filter to filter, remove trickle pulp slag, with board-like or tubular type Short Time Heating sterilizer sterilization, carry out immediately hot filling after sterilization, canned central temperature is not less than 88 ℃, after tank switching number minute, spraying cooling is to 40-45 ℃, packing of product vanning warehouse-in.

Remarkable advantage of the present invention is: loquat is broken into fritter pulp block and directly carry out squeeze and filter, squeezes loquat juice, loquat Juice is not directly preserved with the sterilize form of cryogenic sterile cold filling of the form of original fruit juice at low temperatures by concentrated.Add man-hour, the technique that adopts Pasteur or normal pressure to sterilize in short-term, the natural volatile component loss of loquat is few, has kept the natural flavour mountaineous of loquat juice.

At first the present invention utilizes peeling, stoning and the pulp crushing equipment of loquat special use, by regulating blanching softening temperature and the time of loquat, prevent from producing when loquat is broken a large amount of pulp mud and fruit stone fragment, chip, make the loquat Juice matter structure of production and processing stable, without obviously small pulp precipitation, juice taste is pure, without bitter taste, the peculiar smell of fruit stone.Thickener, the stabilizing agent that need add higher concentration when having overcome available technology adopting loquat juice production and processing fruit juice prevents that product from the defective of serious product precipitation occuring, and makes mouthfeel be improved greatly in shelf life; The present invention uses cryogenic sterile cold filling technology, has guaranteed the safety of product, has improved the shelf life of product, again adds the pure juice of water recovery after the present invention and concentration of juices relatively again, has greatly reduced the cooked flavor of product, and mouthfeel has qualitative leap.

The specific embodiment

In order further clearly to adopt technical characterstic and the thinking of non-concentrated reduction processing loquat Juice about the present invention, the detailed discussion of being undertaken by following embodiment.

The loquat of fresh harvesting is transported to processing factory in 4-6 hour after harvesting, in time be transported in temporary storage pond by gutter channel after unloading, add and deliver to the fruit elevator with flowing water stream man-hour, limit spray, limit are cleaned, the limit is selected, removal is rotted, the loquat that cracking goes rotten.Then directly the Loquat-Shaped Cake is sent into the continuous blanching tank of drum-type thermophilic digestion, adjust blanching temperature and the blanching time of the continuous blanching machine of boiling according to the difference of fruit maturity, temperature 88-95 ℃ of adopting in the Loquat-Shaped Cake of general early stage maturation lower (about 8 one-tenth), 4-6 minute blanching time.Temperature 80-87 ℃ of adopting in the Loquat-Shaped Cake of later stage maturation higher (more than 9 one-tenth), 3-4 minute blanching time.With running water, fruit is cooled to below 45 ℃ rapidly after blanching, and is transported to special-purpose loquat peeling stoning millerator pulp, pulp are separated with pericarp, fruit stone, base of fruit.The quantitative vitamin c solution of compounding high concentration in shattering process, vitamin C are spread across in broken parchment by 0.2% continuous spraying of parchment weight and protect look, prevent brown stain.Then parchment is evenly divided continuously and be spread across squeezing extraction loquat Juice on belt press, press juice is filtered with 80 eye mesh screens through the drum type brake rotary screen, then remove the pulp slags of doing with the butterfly sheet type separator separation of 5500 rev/mins of rotating speeds, separation in every about 10 minutes removes pomace once more.Separate clean fruit juice and be transported to unified acidity and the concentration of adjusting, mixing well material of jumbo hold-up tank, can control the pH3.10-3.35 left and right of adjusting fruit juice.

The fruit juice of mixing well in time adopts the temperature of 95-96 ℃ to carry out the pasteurization of product, sterilization time 60-120 second, be cooled fast to 7 ℃ after sterilization, and the plastic-aluminum combined sterile bag that adopts three layers or five layers carries out the cold-penetration packing, makes loquat squeezing original fruit juice stand-by or put into the freezer of 0-5 ℃ and preserve standby.

Non-concentrated reduction fruit juice product processing technology: loquat squeezing original fruit juice is poured into and is heated to 70-75 ℃ in pill tank, adds the granulated sugar stirring and dissolving complete, then adopts 180 purpose plate and frame filter press to filter and further removes the thin slag of pulp.Xanthans or the pectin that can add the 0.02-0.04% left and right for the stability that improves product in the loquat juice relay reservoir.With board-like or tubular type Short Time Heating sterilizer sterilization, sterilising temp 98-100 ℃, 60 seconds time.Be cooled to 94 ℃ after sterilization and carry out immediately can, canned central temperature is not less than 88-90 ℃, timely tank switching after sealing, after tank switching 2-4 minute, with water spraying cooling to the 42 ℃ left and right that contains 1ppm effective chlorine, dry up the globule on can surface with high blast blower fan or compressed air, packing of product vanning piling warehouse-in after the moisture volatile dry of can outside.

The above is only preferred embodiment of the present invention, and all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.

Claims (2)

1. the processing method of a non-concentrated reduction loquat juice, it is characterized in that: loquat is cleaned up rear with the hot water blanching enzyme, softening that goes out, be broken into block after cooling and separate peeling, stoning, add simultaneously the antioxidant colour protecting liquid, adopt belt press to squeeze loquat juice, fruit juice is sterilized after bulky grain pulp slag is removed in centrifugal or filtration, coolingly become the loquat original fruit juice by sterile filling, refrigeration; The loquat original fruit juice is allocated, added granulated sugar, be mixed with the loquat juice of the non-concentrated reduction of certain solubility concentration, after fine filtering, sterilization, hot filling, cooling packing.

2. the processing method of non-concentrated reduction loquat juice according to claim 1 is characterized in that: comprise the following steps:

(1) the medium well above loquat raw material of purchase, clean up, send in hot water blanching pond the blanching enzyme bating that goes out, temperature is 80-96 ℃, time is 3-5 minute, become after blanching with fruit easily peeling and separate stoning, pulp too soft rotten being as the criterion that be not easy again to become, with running water, that fruit is cooling immediately after blanching;

(2) blanching cooling good Loquat-Shaped Cake throwing is beaten except peeling, core, base of fruit and separated reject, loquat fruit is beaten frustillatum, the vitamin C that sprays continuously parchment weight 0.1-0.3% in shattering process protects look, then together discharges together with the parchment that produces in shattering process and uses belt press to squeeze the juice;

(3) after the squeezer loquat Juice of squeezing out is removed bulky grain pulp slags through butterfly sheet separation centrifuges centrifugal removal pulp slag or with 80 order filters, advance acidity and concentration that large capacity hold-up tank is mixed well material;

(4) fruit juice of mixing well will carry out pasteurization, and is fast cooling and adopt the complex plastic sterile bag to carry out the cold-penetration packing after sterilization, makes the loquat original fruit juice stand-by or put into the freezer of 0-5 ℃ and preserve standby;

(5) the loquat original fruit juice of freezer being preserved is poured in pill tank and is heated, add simultaneously granulated sugar to stir and make it dissolve complete, then adopt filter to filter, remove trickle pulp slag, with board-like or tubular type Short Time Heating sterilizer sterilization, carry out immediately hot filling after sterilization, canned central temperature is not less than 88 ℃, after tank switching number minute, spraying cooling is to 40-45 ℃, packing of product vanning warehouse-in.