CN103202508A - Concentrated cherry juice - Google Patents

Abstract

The invention researches a processing technology and the formulation of concentrated cherry juice, thus successfully developing a concentrated cherry juice drink which is suitable for industrial production and is convenient and ready-to-eat. The production of the concentrated cherry juice comprises the following steps of: checking and selecting raw material, cleaning, pulping, killing enzyme, extracting enzyme and clarifying, filtering, concentrating, blending and homogenizing, degassing and filling, sterilizing and cooling to obtain the finished product.

Description

A kind of cherry inspissated juice

Technical field

The present invention relates to a kind of cherry goods, relate in particular to the preparation method of cherry inspissated juice.

Background technology

The cherry edible partly accounts for 80%, energy content 192kJ among every 100g, moisture 88g, protein 1.1g, fatty 0.2g, dietary fiber 0.3g, carbohydrate 9.9g, thiamine 0.02mg, riboflavin 0.02mg, niacin 0.6mg, vitamin C 900mg, vitamin E 2.22mg, potassium 232mg, sodium 8mg, calcium 11mg, magnesium 12mg, iron 0.4mg, manganese 0.07mg, zinc 0.23mg, copper 0.10mg, phosphorus 27mg etc.Have the measles of preventing and treating, expelling wind and eliminating dampness, inducing astrigency pain relieving, beauty treatment in the effect of holding, therefore, cherry is made appetizing inspissated juice drink, satisfy consumers in general's demand surely.

Summary of the invention

The present invention studies processing technology and the prescription of cherry inspissated juice, has successfully developed the convenient and instant cherry inspissated juice drink of suitable suitability for industrialized production; The production of a kind of cherry inspissated juice of the present invention may further comprise the steps:

The raw material examination selects → cleans → pull an oar → kill enzyme → enzyme to carry clarification → filtration → concentrated → allotment homogeneous → degassing can → sterilization cooling → finished product;

1. raw material check and accept to be selected: the raw material fresh fruit quality, weight, impurity, source of factory etc. advanced in examination, will check especially to have or not former fruit " agricultural chemicals, heavy-metal residual verification of conformity ", and the raw material that does not have this proof is rejected; Answer the higher tender fruit of the ripening degree of selection, mildew and rot, rotten, underdone, the sick worm that rejecting is come in the rolling of choosing fruit platform, scar fruit, impurity etc., this operation controls the decayed fruit rate below 8%, raw material on the choosing fruit platform becomes to be spread in a single layer, choosing fruit platform guarantees choosing fruit personnel more than 2, mould decayed fruit rate control when fresh fruit is checked and accepted is below 15%, and the raw material fruit after the selection enters cleaning machine with conveyer belt;

2. clean: the washing before the raw material pulping is to reduce the important measures of polluting, with silt and the impurity on the clean pericarp of circulating water, use the liquor potassic permanganate rinsing in case of necessity, use clear water drip washing again, at the uniform velocity the raw material fruit is transported to by belt and washes the fruit groove, make the raw material fruit flow to reach flushing except the purpose of silt and impurity with water in washing the fruit groove, be sent to flat belt through elevator and with the water purification spray then, conveyer is to beater making beating (flushing water should meet national drinking water standard);

3. making beating: squeeze the juice with the beater making beating, crushing juice rate can reach more than 70%; Fruit after perhaps will cleaning is poured in the squeezer and is squeezed the juice, again through scraping panel filter elimination pericarp, fruit stone and part crude fibre;

4. kill enzyme: oxidasic existence can make juice browning, so the activity of necessary inactive enzyme; Fruit juice after the making beating is put into ultrahigh pressure vessel kill oxidase active; This method can be killed most of oxidizing ferment in the fruit juice, kills saccharomycete, mould and part putrefactivebacteria simultaneously, has also destroyed the eucaryotic cell structure of cherry, is beneficial to enzyme and carries;

5. enzyme is proposed clarification: in order to reduce the insoluble solid in the fruit juice; The recycling enzyme when treating that fruit juice is cooled to below 50 ℃, adds single or complex enzyme formulation and fining agents such as pectase, protease, cellulase to juice clarification, stirs, and leaves standstill enzyme to propose clarification;

6. filter: the fruit juice that enzyme is carried, filter, separate through filter centrifugal, remove small suspension in the remaining fruit juice such as pericarp, fruit stone, part fiber, broken fruit pulp and impurity, vacuum filtration method wherein, not only the rate of filtration is fast, and clarifying effect is good, also has certain degasification, prevents phenomenon generations such as subsequent handling oxidizing brown stain;

7. concentrate: adopt concentrators such as vacuum, freezing, counter-infiltration to concentrate, it is fast that wherein reverse osmosis membrane concentrates speed, and the low nutritional labeling of thickening temperature keeps more;

8. allocate homogeneous: the cherry inspissated juice after the coarse filtration, allocate according to proper proportions such as fruit juice, white sugar, stabilizing agent or other green fruit-vegetable juice, and constantly stir, make them dissolve mixing fully, to satisfy the different hobby of consumer; Juice after the allotment can make tiny pulp further broken through the homogenizer homogeneous, keeps the uniform cloudy state of fruit juice;

9. can outgases: adopt methods such as vacuum, heating, hot filling or uperize all can outgas, the rapid can in degassing back is also sealed;

10. sterilization cooling: seal back sterilization rapidly, back-pressure is cooled to below 40 ℃, and dries up surface of package moisture; Can kill most of saccharomycete, mould and putrefactivebacteria in the fruit juice, the original local flavor of reservation fruit juice, color and luster become to grade with nutritional activities, have the low and free of contamination advantage of energy consumption.

The present invention squeezes the juice to compare with family aquatic foods and has the following advantages:

1, because the present invention has carried out repeatedly washing to supplementary material, guarantees the sanitation and hygiene of product, avoided family's aquatic foods to press the trouble of work, reduced or remitted housework;

2, because the present invention has all carried out strict cleaning and sterilizing sterilization processing to employed supplementary material and container tool, also can guarantee long preservation and the edible convenience of product in dust proof workshop productions such as GMP in addition;

3, because supplementary materials such as the used cherry of the present invention, liquid glucose all have certain sterilization and anticorrosion effect, and product moisture activity and pH are lower, have guaranteed product special flavour and Long-term Storage;

4, simple, the unique flavor of technology of the present invention, instant, nutritious.

The specific embodiment

The production of a kind of cherry inspissated juice of the present invention may further comprise the steps:

(1) raw material check and accept to be selected: the raw material fresh fruit quality, weight, impurity, source of factory etc. advanced in examination, will check especially to have or not former fruit " agricultural chemicals, heavy-metal residual verification of conformity ", and the raw material that does not have this proof is rejected; Answer the higher tender fruit of the ripening degree of selection, mildew and rot, rotten, underdone, the sick worm that rejecting is come in the rolling of choosing fruit platform, scar fruit, impurity etc., this operation controls the decayed fruit rate below 8%, raw material on the choosing fruit platform becomes to be spread in a single layer, choosing fruit platform guarantees choosing fruit personnel more than 2, mould decayed fruit rate control when fresh fruit is checked and accepted is below 15%, and the raw material fruit after the selection enters cleaning machine with conveyer belt;

(2) clean: the washing before the raw material pulping is to reduce the important measures of polluting, with silt and the impurity on the clean pericarp of circulating water, use the liquor potassic permanganate rinsing in case of necessity, use clear water drip washing again, evenly the raw material fruit is transported to by belt with the speed of 0.1-30t/h and washes the fruit groove, make the raw material fruit in washing the fruit groove, flow to reach flushing except the purpose of silt and impurity with water, be sent to flat belt through elevator and with the water purification spray then, conveyer is to beater making beating (flushing water meets national drinking water standard);

(3) making beating: squeeze the juice with the beater making beating, crushing juice rate can reach more than 70%; Fruit after perhaps will cleaning is poured in the squeezer and is squeezed the juice, again through scraping panel filter elimination pericarp, fruit stone and part crude fibre;

(4) kill enzyme: oxidasic existence can make juice browning, so the activity of necessary inactive enzyme; Fruit juice after the making beating is put into ultrahigh pressure vessel, under 20-60 ℃, be forced into 200-600MPa, pressurize 10-20min; Fruit juice is taken out in pressure release; This method can be killed most of oxidizing ferment in the fruit juice, kills saccharomycete, mould and part putrefactivebacteria simultaneously, has also destroyed the eucaryotic cell structure of cherry, is beneficial to enzyme and carries;

(5) enzyme is proposed clarification: in order to reduce the insoluble solid in the fruit juice; The recycling enzyme when treating that fruit juice is cooled to below 50 ℃, adds single or complex enzyme formulation and 0.05-0.5% fining agents such as 0.2-1.5% pectase, protease, cellulase to juice clarification, stirs, and leaves standstill enzyme to carry 0.5-4h; Or under room temperature (15-25 ℃), fruit juice leaves in and carries out cold process enzyme processing 6-8h in big jar;

(6) filter: the fruit juice that enzyme is carried, filter, separate through filter centrifugal, remove small suspension in the remaining fruit juice such as pericarp, fruit stone, part fiber, broken fruit pulp and impurity, vacuum filtration method wherein, not only the rate of filtration is fast, and clarifying effect is good, also has certain degasification;

(7) concentrate: adopt concentrators such as vacuum, freezing, counter-infiltration to concentrate, it is fast that wherein reverse osmosis membrane concentrates speed, and the low nutritional labeling of thickening temperature keeps more; Clear juice is concentrated to 3-8 doubly through vacuum concentration equipment, and pol is 40%-80%;

(8) allotment homogeneous: allocate (adding 10kg white sugar as 90kg fruit juice) according to proper proportions such as fruit juice, white sugar, stabilizing agent or other green fruit-vegetable juice, and constantly stir, make them dissolve mixing fully, to satisfy the different hobby of consumer; Juice after the allotment can make tiny pulp further broken through the homogenizer homogeneous, keeps the uniform cloudy state of fruit juice, and homogenizer pressure is 5-15MPa;

(9) degassing can: adopt methods such as vacuum, heating, hot filling or uperize all can outgas (as fruit juice being heated to the can that outgases more than 80 ℃), seal rapidly after the can;

(10) sterilization cooling: sterilizing type is 5-10 '/60-100 ℃, or is forced into 200-600MPa under 20-60 ℃, pressurize 10-20min ultra-high pressure sterilization, and fast back pressure is cooled to below 40 ℃ after the sterilization, and dries up surface of package moisture; Can kill most of saccharomycete, mould and putrefactivebacteria in the fruit juice, the original local flavor of reservation fruit juice, color and luster become to grade with nutritional activities.

Claims (1)

1. the production of a kind of cherry inspissated juice of the present invention may further comprise the steps:

(1) raw material check and accept to be selected: the raw material fresh fruit quality, weight, impurity, source of factory etc. advanced in examination, will check especially to have or not former fruit " agricultural chemicals, heavy-metal residual verification of conformity ", and the raw material that does not have this proof is rejected; Answer the higher tender fruit of the ripening degree of selection, mildew and rot, rotten, underdone, the sick worm that rejecting is come in the rolling of choosing fruit platform, scar fruit, impurity etc., this operation controls the decayed fruit rate below 8%, raw material on the choosing fruit platform becomes to be spread in a single layer, choosing fruit platform guarantees choosing fruit personnel more than 2, mould decayed fruit rate control when fresh fruit is checked and accepted is below 15%, and the raw material fruit after the selection enters cleaning machine with conveyer belt;

(2) clean: the washing before the raw material pulping is to reduce the important measures of polluting, with silt and the impurity on the clean pericarp of circulating water, use the liquor potassic permanganate rinsing in case of necessity, use clear water drip washing again, evenly the raw material fruit is transported to by belt with the speed of 0.1-30t/h and washes the fruit groove, make the raw material fruit in washing the fruit groove, flow to reach flushing except the purpose of silt and impurity with water, be sent to flat belt through elevator and with the water purification spray then, conveyer is to beater making beating (flushing water meets national drinking water standard);

(3) making beating: squeeze the juice with the beater making beating, crushing juice rate can reach more than 70%; Fruit after perhaps will cleaning is poured in the squeezer and is squeezed the juice, again through scraping panel filter elimination pericarp, fruit stone and part crude fibre;

(4) kill enzyme: oxidasic existence can make juice browning, so the activity of necessary inactive enzyme; Fruit juice after the making beating is put into ultrahigh pressure vessel, under 20-60 ℃, be forced into 200-600MPa, pressurize 10-20min; Fruit juice is taken out in pressure release; This method can be killed most of oxidizing ferment in the fruit juice, kills saccharomycete, mould and part putrefactivebacteria simultaneously, has also destroyed the eucaryotic cell structure of cherry, is beneficial to enzyme and carries;

(5) enzyme is proposed clarification: in order to reduce the insoluble solid in the fruit juice; The recycling enzyme when treating that fruit juice is cooled to below 50 ℃, adds single or complex enzyme formulation and 0.05-0.5% fining agents such as 0.2-1.5% pectase, protease, cellulase to juice clarification, stirs, and leaves standstill enzyme to carry 0.5-4h; Or under room temperature (15-25 ℃), fruit juice leaves in and carries out cold process enzyme processing 6-8h in big jar;

(6) filter: the fruit juice that enzyme is carried, filter, separate through filter centrifugal, remove small suspension in the remaining fruit juice such as pericarp, fruit stone, part fiber, broken fruit pulp and impurity, vacuum filtration method wherein, not only the rate of filtration is fast, and clarifying effect is good, also has certain degasification;

(7) concentrate: adopt concentrators such as vacuum, freezing, counter-infiltration to concentrate, it is fast that wherein reverse osmosis membrane concentrates speed, and the low nutritional labeling of thickening temperature keeps more; Clear juice is concentrated to 3-8 doubly through vacuum concentration equipment, and pol is 40%-80%;

(8) allotment homogeneous: allocate (adding 10kg white sugar as 90kg fruit juice) according to proper proportions such as fruit juice, white sugar, stabilizing agent or other green fruit-vegetable juice, and constantly stir, make them dissolve mixing fully, to satisfy the different hobby of consumer; Juice after the allotment can make tiny pulp further broken through the homogenizer homogeneous, keeps the uniform cloudy state of fruit juice, and homogenizer pressure is 5-15MPa;

(9) degassing can: adopt methods such as vacuum, heating, hot filling or uperize all can outgas (as fruit juice being heated to the can that outgases more than 80 ℃), seal rapidly after the can;

(10) sterilization cooling: sterilizing type is 5-10 '/60-100 ℃, or is forced into 200-600MPa under 20-60 ℃, pressurize 10-20min ultra-high pressure sterilization, and fast back pressure is cooled to below 40 ℃ after the sterilization, and dries up surface of package moisture; Can kill most of saccharomycete, mould and putrefactivebacteria in the fruit juice, the original local flavor of reservation fruit juice, color and luster become to grade with nutritional activities.