CN1038199A - Comprehensive processing technology of preserved fruit and fruit juice - Google Patents

Abstract

A kind of main employing osmotic pressure method is to replace high temperature candy and press extracting juice to produce the complex processing technology of preserved fruit and fruit juice.The characteristics of its flow process are: obtain fruit juice with the infiltration infusion process, knead then, centrifugal dehydration, fermentation alcoholization, modulation treatment, to obtain high nutritional labeling, former fruit is with rich flavor, color and luster is desirable, the senior preserved fruit and the high-quality fruit juice of low sugar, and to reach the purpose that shortens the production cycle, reduces cost.Utilize discarded object, avoid producing environmental pollution.

Description

Comprehensive processing technology of preserved fruit and fruit juice

The invention belongs to the fruit manufacture field.

The basic technology of traditional preserved fruit production is: fresh fruit select materials arrangement, cleaning, remove that skin examine, cuts, protects look, the hardening of tissue, soaked sugar, candy, oven dry, pack.The basic technology of fruit juice production is: the fresh fruit arrangement of selecting materials, clean, decortication core, squeeze the juice, filter, adjust, the bottling sterilization, when producing preserved fruit by traditional handicraft, because candy temperature is up to 100～160 ℃, make the nutrition that produces in the pulp, vitamin is subjected to heavy damage, former fruit local flavor forfeiture, preserved fruit sugar content height, and sugaring liquid is difficult to handle, production cycle is long, the technology that adopts vacuum sugar-soaking is closely arranged, though efficient is than higher, but producing, it still needs high temperature, the preserved fruit product still is high sugar, and the nutritive loss problem fails effectively to solve, and product quality is still undesirable, and technology is complicated, equipment investment is big, the energy consumption height, and medium and small food processing factory is difficult to promote.Produce fruit juice by traditional handicraft, technological process is long, and the remaining skin slag for comprehensive in back of squeezing the juice utilizes weak effect, and economic benefit is bad.

The present invention is intended to change all deficiencies that exist in the existing preserved fruit production technology, a kind of preserved fruit and fruit juice comprehensive process new technology is provided, fully keep former fruit nutrition and local flavor significantly to reach, improve the fruit raw material utilization rate, reduce production costs, obtain color and luster ideal, various low-sugar preserved fruit and the high-quality fruit juice of local flavor, and refuse gurry such as comprehensive utilization skin slag.

This technology is carried out the preserved fruit and fruit juice comprehensive process, carries out according to following steps.

1, abolishes the candy technology of high temperature, use the osmotic pressure principle, pulp is permeated dipping, displace fruit juice with the material of hyperosmosis performances such as sucrose, glucose, alcohol, salt, replace the candy out-of-date methods that remove moisture of high temperature, can obtain the fruit juice more than 60%.

This technology is carried out at twice or repeatedly.(white sugar adds water and boils for the first time to add syrup, amount of water is for till just making sugar and dissolving) amount is that 15～20%(is by material quantity), infiltration is soaked clearly, and time t is 2～3 hours, carry out adding the second time syrup stain system after emitting stain liquid, addition is about 20%, dip time t is 2 hours, and resulting stain liquid is for containing candy juice.

2, knead processing: the effect that kneads is to quicken bleeding agent pulp is carried out the metathesis of sugar and fruit juice, can shorten the production time.The machine of kneading can be made or substitute certainly, its theory structure is simpler, mainly be to make the axle rotation, drive the hollow cylindrical shell of hexagon and rotate, an interior pulp is constantly stirred and quicken osmotic effect, knead time t is 10 minutes at every turn, carried out once in 30 minutes at interval, number of times is many more, and effect is good more, can be determined on a case-by-case basis.

3, centrifugalization and juice-removing is handled: after preserved fruit blank infiltration dipping is finished, carry out the centrifugalization and juice-removing about a minute, can remove a part of juice once more, liquid glucose too much when preventing to dry trickles, and can shorten drying time (can shorten for 1/4 even 1/2 drying time) simultaneously.

4, the fermentation alcoholization is handled: can promote that by this processing related substance is to the conversion of amino acids and sugar in the pulp, the Ester flavouring generates, and has removed jerky flavor in the former fruit, gives birth to bad smells such as tart flavour and fruit fishy smell, make the taste of preserved fruit, the fruit juice more pure and mild deliciousness that becomes, fruital is stronger.Carry out this technology and can adopt following method:

(1) make pulp in the dipping process of osmosis or dipping finish and be placed under 30 ℃ of temperature spontaneous fermentation 10 hours, fermentation time is longer slightly better;

(2) add distiller's yeast material or (yeast) in pulp, addition is that per 10 kilograms of preserved fruit blanks restrain with 6 or more slightly, and fermentation temperature T is about 32 ℃, and fermentation time t is 4～6 hours.

5, modulation: mainly be to adopt sweetener, wine, natural flavouring, Chinese medicine spices, salt and honey etc. are modulated the preserved fruit blank, remove the bad smell in the fruit, to produce various differently flavoured preserved fruit kinds.

6, adjust: mainly be the sugar-acid ratio of adjusting the blank of the dried dried meat of original flavor, make its flavor more agreeable to the taste, specifically can be according to the each department people's custom adjustment.

7, oven dry is handled: generally carry out at twice.

Oven dry for the first time, bake out temperature T is about 60 ℃, time t is about 4 hours.

Oven dry for the second time, temperature T is 80 ℃～90 ℃, and time t is 10～15 minutes, and the purpose of carrying out oven dry for the second time mainly is:

(1) make the preserved fruit surface produce vivider colourity;

(2) carry out the sterilization processing first time;

(3) enzymatic browning in the inhibition preserved fruit.

8, to the processing of the fruit juice that produced: by obtaining containing the fruit juice of sugar and the fruit juice of ferment local-flavor after the above-mentioned PROCESS FOR TREATMENT.These fruit juice can be handled by existing fruit juice treatment process, and being equipped with is that the raw materials for production of fruit drink and the interpolation of carrying out candy, cake production are used, and solves fruit juice raw material problem of shortage in the beverage production.

In above-mentioned technical process, though extracted a part of fruit juice, but the vitamins and other nutritious components that is remained can both be retained in the preserved fruit product well, after particularly alcoholization was handled by fermentation, the preserved fruit that preserved fruit quality of being produced and fragrance are produced than traditional handicraft was far better.

Though the preserved fruit that traditional handicraft is produced does not pass through extraction of the juice, to make nutriment in the original fruit juice, vitamin and perfume be that material takes a bath in 110～160 ℃ high temperature boiling process because high temperature boils, and color and luster also is damaged.

9, the utilization of fruit stone, skin slag is handled:

Fruit stone, skin slag by machine or through artificial in small, broken bits be fragment about 5mm, adding fruit wine song or yeast are mixed thoroughly, ferment, central temperature is controlled at below 32 ℃, discharging squeezing after 3～4 days, the juice of outflow obtains beverage products by existing fermented juice PROCESS FOR TREATMENT and modulation.

Residue after squeezing the juice is pulverized after drying, be can be formulated into multiple feed.

Handle by above-mentioned every processing, the fruits and vegetables raw material are fully used, and do not produce discarded object.

Technology of the present invention is compared with current technology, has following advantage:

1, adopts same set of basic technology and technical equipment, can produce the low-sugar preserved fruit of fruit juice, fermented juice and multiple local flavor, the preserved fruit of gained, fruit juice two series products come from a collection of fruit material, only the profit of a generation of fruit juice can take out production cost basically, the profit that preserved fruit produces is the incomes that increase more, cost is low, and power consumption is few, and is with short production cycle.

2, entire production process is compared with traditional handicraft, and waste saccharide liquid is fully used, is no longer produced to raw material, and fruit stone skin slag obtains beverage and feed after treatment, owing to do not produce discarded object, environment is not contaminated.

3, avoid the forfeiture of the candy vitamin that causes of high temperature, nutritive loss and former fruit local flavor, reduced the sugar consumption, kept the good natural characteristic of food.Gained preserved fruit product is a low-sugar preserved fruit, and caloric value is few, nutrition keeps, and is being greatly enhanced aspect the qualities such as look, fragrance.

4, used raw material resources is abundant obtains easily, and all succulence type fruits and vegetables such as pineapple, mango, peaches and plums, pears, carrot, tomato, cucumber etc. all can be used as raw material production.

5, equipment investment is few, technology is simple to be promoted easily, and except that drying plant, all the other whole production equipments are established money and only needed several thousand yuan to several ten thousand yuan and just can implement, be suitable for large, medium and small enterprise and self-employed worker, be more suitable in the mountain development fruit processing industry of the few energy of short of electricity.

Preserved fruit and fruit juice comprehensive process new technological flow figure brief description

Preserved fruit and fruit juice comprehensive process new technological flow figure has represented to use the typical process flow of handling with a collection of same kind of raw material comprehensive process: (7 branch's flow processs)

1, represented to use the technological process of producing fermented beverage through the remaining kernel of peel slag in processing back with a kind of fruit raw material;

2, represented to produce the process flow of feed with fruit stone skin slag;

3, represented to obtain the technological process of production of fruit juice;

4, represented to obtain the technological process of production of fermented beverage;

5, represented to obtain the technological process of production of low-sugar preserved fruit;

6, represented to obtain the technological process of production of multiple local flavor preserved fruit;

7, represented to obtain the technological process of production of the dried dried meat of low sugar;

Below be to be raw material with the pineapple, the embodiment that adopts technology of the present invention to process:

One, raw material is handled:

1, raw material is selected the anophthalmia pineapple that produce in the good pineapple 10kg(of eight to nine maturity Xishuangbanna);

2, using hypochlorous acid to receive liquid (contains effective chlorine 150～200ppm) and soaks about 15 minutes, sterilization;

3, except that being expected only behind the peeling slag that 7kg(does not remove pineapple heart portion);

4, cut into the disk of 5～7mm thickness.

Two, knead processing:

1, gets white sugar 1.4kg, add low amounts of water and heat to dissolving into syrup;

2,7kg pineapple blank and syrup are added knead and mix kneading 10 minutes in the machine, carried out once in 30 minutes at every interval, rubs 2～3 times.

Three, the stain system is handled:

1, will in container, leave standstill stain system about 3 hours, emit 2.7kg stain liquid;

2, the syrup that adds 1.4kg white sugar system again moves into blank and kneads the machine kneading, and then moves in the container stain system about 2 hours.

Four, centrifugalization and juice-removing: blank moved into took off juice in the centrifuge 1 minute, can obtain steeping 2.1 kilograms of liquid.

Five, the fermentation alcoholization is handled: the blank behind the centrifugalization and juice-removing moves into and kneads in the machine, adds 6g distiller's yeast kneading 5 minutes, moves into then in the clean round and ferments.Fermentation temperature is controlled at about 25～31, and the time is 4～8 hours.

Six, modulation treatment: add the honey of 10% syrup and 30% and 0.1% salt after the fermentation process and knead 2 minutes with blank.

Seven, centrifugal treating: the blank after the modulation moves in the centrifuge and took off juice 1 minute, obtains the blank about 1kg.

Eight, oven dry is handled:

1, first drying: blank is shakeout in drip pan, smoke, baked temperature is about 60 ℃.Time is about 4 hours.

2, secondary drying: temperature T is increased to 80 ℃～90 ℃, and the time is 10～15 minutes.

Nine, packing: the preserved fruit after the oven dry cools off laggard packing, obtains mulse odor type pineapple preserved fruit.

Ten, fruit juice is handled: gained fruit juice can be handled (as accompanying drawing) according to current technology as beverage fruit juice raw material of producing and the additive of making confection.

11, product yield: the preserved fruit through above-mentioned processing can obtain containing candy juice 4.8kg, about fermented juice 1kg about senior preserved fruit 1.5～2kg.

Claims (7)

1, a kind of comprehensive processing technology of preserved fruit and fruit juice, comprise to raw material select materials, level, sterilization, decortication core, cut, the hardening of tissue and protect flow processs such as look, it is characterized in that, utilize the osmotic pressure principle, material with the high osmosis energy permeates dipping to pulp, displace fruit juice, knead then, centrifugalization and juice-removing, fermentation alcoholization, modulation treatment, to obtain containing sugared fruit drink, alcoholization fruit juice and low-sugar preserved fruit, utilize fruit stone skin slag fermentation to squeeze the juice and produce feed, prevent the waste pollution environment.

According to the described technology of claim 1, it is characterized in that 2, the fruit material is permeated dipping can repeatedly carry out, adding the syrup amount for the first time is 15～20%, the infiltration dip time is 2～3 hours, and the syrup addition is 20% for the second time, and dip time is about 2 hours.

When 3, it is characterized in that kneading according to the described technology of claim 1 pulp is constantly stirred and knead 10 minutes time at every turn, the interval once replaced for several times in 30 minutes.

4, according to the described technology of claim 1, it is characterized in that preserved fruit blank infiltration dipping is finished after, carry out the centrifugalization and juice-removing about a minute, to remove a part of fruit juice once more.

5, according to the described technology of claim 1, it is characterized in that pulp the dipping process of osmosis in or the dipping finish after, place under 30 ℃ of temperature spontaneous fermentation more than 10 hours, or in pulp, add distiller's yeast material and relevant yeast, 32 ℃ of temperature with bottom fermentation 6～8 hours.

6, according to the described technology of claim 1, it is characterized in that utilizing fruit stone skin slag to add brewer yeast or koji and carry out fermentation about 3 days, squeezing juice then, its residue is made feed after 80～90 ℃ of temperature dryings are pulverized, avoided the pollution of discarded object to environment.

7,, it is characterized in that preserved fruit carries out the technology of twice drying, 60-70 ℃ of the 1st baking temperature T, time t 6-8 hour, 90 ℃ of the 2nd baking temperature T, time t 10-15 minute according to the described technology of claim 1.The technology of twice drying reaches the evaporation of preserved fruit moisture, and product is finally sterilized and prevented enzymatic browning, simultaneously, can control and improve the color and luster of preserved fruit.

Images