CN104013047A - An acid carambola juice beverage and preparation method thereof - Google Patents
An acid carambola juice beverage and preparation method thereof Download PDFInfo
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- CN104013047A CN104013047A CN201410220672.3A CN201410220672A CN104013047A CN 104013047 A CN104013047 A CN 104013047A CN 201410220672 A CN201410220672 A CN 201410220672A CN 104013047 A CN104013047 A CN 104013047A
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- 240000006063 Averrhoa carambola Species 0.000 title claims abstract description 73
- 235000010082 Averrhoa carambola Nutrition 0.000 title claims abstract description 72
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000002253 acid Substances 0.000 title abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 206010033546 Pallor Diseases 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 25
- 230000001954 sterilising effect Effects 0.000 claims description 22
- 238000009928 pasteurization Methods 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000007654 immersion Methods 0.000 claims description 7
- 238000003973 irrigation Methods 0.000 claims description 6
- 230000002262 irrigation Effects 0.000 claims description 6
- 239000006210 lotion Substances 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims 1
- 238000003379 elimination reaction Methods 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 16
- 230000008569 process Effects 0.000 abstract description 9
- 238000003860 storage Methods 0.000 abstract description 8
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 239000002244 precipitate Substances 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 description 20
- 239000002893 slag Substances 0.000 description 8
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 241000238631 Hexapoda Species 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 4
- 241000607479 Yersinia pestis Species 0.000 description 4
- 239000004411 aluminium Substances 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 4
- 229910052782 aluminium Inorganic materials 0.000 description 4
- 229960005070 ascorbic acid Drugs 0.000 description 4
- 239000002131 composite material Substances 0.000 description 4
- 238000013467 fragmentation Methods 0.000 description 4
- 238000006062 fragmentation reaction Methods 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000001458 anti-acid effect Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000012459 cleaning agent Substances 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000012452 mother liquor Substances 0.000 description 3
- 239000006187 pill Substances 0.000 description 3
- 238000001223 reverse osmosis Methods 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000005028 tinplate Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000208165 Oxalidaceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005706 microflora Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses an acid carambola juice beverage and a preparation method thereof. The method comprises the following steps: raw materials of fresh acid carambola is subjected to soaking, cleaning and disinfecting, spray-washing, hot water blanching, coarse crushing, juicing, pasteurizing, ice water cooling and aseptic low temperature cold filling to prepare an acid carambola squeezing raw juice, which is subjected to a fine filtering at a low temperature and then added with white granulated sugar and pure water to blend. After processed with filtrating, bulking, vacuum sealing, the juice is subjected to pasteurizing and cooling to obtain the acid carambola juice beverage. Compared with the prior art, the whole process of the present invention is conducted at a temperature less than or equal to 80 DEG C, and the juice content of the product is controlled at more than 40%, so that the color, flavor and aroma of the acid carambola can be maximatily preserved, and the long time existed technical problems of cooked flavor, browning color, easily occurred cold-induced precipitate and turbidity and the like in the products of carambola juice beverage can be properly resolved. The storage time of the products is prolonged by the unique natural antibacterial ingredients contained in acid carambola. The present invention has a strong operability and is suitable for a large-scale production of enterprises.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of sour carambola-juice drink and preparation method thereof.
Background technology
Carambola, formal name used at school A.carambola L., for the tropical aiphyllium that Oxalidaceae fruit of carambola belongs to, has another name called fruit of carambola, carambola, carambola, five ribs, suitable to the lower Plain of height above sea level, ridge, mound and hillside growing and cultivation, there is rich in natural resources in provinces such as China Guangdong, Fujian, Hainan.Carambola throughout the year can result, autumn and winter season output maximum.Ripe Carambola Fruit is bluish yellow look or reddish yellow, unique flavor, and the sweet acid of mouthfeel, succulence, be rich in the multiple elements such as sugar, organic acid, protein, vitamin C, dietary fiber and a small amount of fatty and micro-calcium, iron, phosphorus.Carambola has good medical value, in China's medicine and pharmacology works Compendium of Material Medica, records, the multiple efficacies such as carambola has the heat of dispeling the wind, promotes the production of body fluid to quench thirst, relieving alcoholism, hemostasis, removing toxic substances and promoting tissue regeneration.The kind of carambola mainly contains sweet kind and the large class of carambola two is planted in acid.Sweet yang tao price is higher, and total reducing sugar can reach 5 ~ 8 %, is mainly used in eating raw, sour carambola low price, and acidity is very high, and total acid can reach more than 1.3%, mainly for the processing of preserved fruit, can, fruit drink.
Acid carambola-juice drink unique flavor, the pH value of fruit juice is lower, particularly in fruit juice, contains a kind of natural antibacterial composition, therefore has the unexistent antibacterial characteristics of other fruit juice.But after the sour star fruit juice of high acidity is heated, brown stain very easily occurs, this often makes sour carambola fruit drink fruit juice color and luster within the shelf-life not meet organoleptic indicator's technical requirement.Although sour carambola fruit drink work in-process has many controllable key points, people have often ignored more such control details in research and production and processing.Such as Liu Guoling etc. adopts 130 DEG C, 5s UHT sterilizing in " in the development of health carambola clear-juice beverage ", filling final vacuum sealed cans, the bactericidal formula of employing is 10～15min/100 DEG C.Lan Sheyi, in " research of carambola fruit juice beverage production process ", still adopts high-temperature instantaneous sterilization technique, 100 DEG C～105 DEG C of sterilization temperatures, and the re-pasteurization formula after filling, sealed cans adopts 8-10-8 points/100 DEG C, is cooled to rapidly room temperature after sterilization.Adopt the rear storage of the general processing of sour carambola fruit juice product of higher temperature processing brown stain will occur in about 10 days, and generate with white, milky cold turbidity and precipitation thing.Be difficult to meet the requirement of consumer to product sensory quality.
Summary of the invention
The object of the present invention is to provide a kind of sour carambola-juice drink and preparation method thereof, with overcome that existing process technology makes product because excessive heat treatment causes and the cooked flavor, the brown stain that produce and have white precipitate problem.
For achieving the above object, the present invention adopts following technical scheme:
A kind of sour carambola-juice drink, its preparation method is: taking fresh sour carambola as raw material, through immersion, cleaning and sterilizing, spray irrigation, hot water blanching, coarse crushing, squeeze the juice, pasteurization, frozen water are cooling, sterile cryogenic cold filling, make sour carambola squeezing Normal juice, after by sour carambola squeezing Normal juice, essence is filtered at low temperatures again, add the allotment of white granulated sugar, pure water, after filtration, carry out pasteurization after filling, vacuum seal, coolingly make sour carambola-juice drink.
It specifically comprises the following steps:
1) choose fresh harvesting, without rotting, rotten and insect pest most probably half to ninety percent ripe sour Carambola Fruit;
2) the fruit-vegetable clear lotion that is 0.5% by fresh sour Carambola Fruit with mass fraction soaks 3 ~ 5 minutes, after effervesce cleans, with the sodium hypochlorite immersion containing 30 ~ 80mg/kg 3 ~ 5 minutes, then by clean fruit spray irrigation;
3) the sour carambola hot water blanching cleaning up is gone out enzyme, softening, hot water temperature is 76 ~ 78 DEG C, 3 ~ 4 minutes blanching time, is cooled to immediately below 45 DEG C after blanching;
4) cooled sour carambola is broken into block pulp, the vitamin c solution that in shattering process, quantitatively continuous sprinkling mass fraction is 0.2 % protects look;
5) the sour carambola pulp after fragmentation is squeezed the juice through juice extractor, the fruit juice of squeezing first filters and removes bulky grain pulp slags through 80 mesh sieves, then with 5500 revs/min centrifugal 10 minutes, separate and remove unnecessary pulp slag;
6) filter rear fruit juice and carry out short-time pasteurisation, 77 ~ 79 DEG C of sterilising temps, 60 ~ 90 seconds time;
7) the sour star fruit juice after sterilizing is cooled to 6 ~ 7 DEG C with frozen water, and adopts 3 ~ 5 layers of composite aluminium plastic sterile bag to carry out cold-penetration packaging, make sour carambola squeezing Normal juice, the freezer storage of putting into 0 DEG C is for subsequent use;
8) the sour carambola squeezing Normal juice of preserving in freezer is taken out, holding temperature is at 7 ~ 15 DEG C, with 200 mesh sieves filtrations;
9) in the fruit juice after filtering, add the pure water of white granulated sugar and electrical conductivity≤5us/cm, be heated to 65 DEG C, stirring and dissolving;
10) filter and remove after pomaces and impurity through 150 orders, by Original must content >=40% in fruit juice, soluble solid mass fraction is 16% ~ 18% to allocate;
11) the filling final vacuum sealing of fruit juice, pressure is controlled at 360 ~ 400mmHg, then adopts short-time pasteurisation technique, is cooled to 25 DEG C with 80 DEG C of hot-water sterilization functions after 6 ~ 7 minutes, obtains described sour carambola-juice drink.
remarkable advantage of the present invention is:
(1) the present invention utilizes the antibacterial characteristics of sour star fruit juice, in the product that guarantee makes, Original must content is more than 40%, in conjunction with lower Li Wendu in overall process (≤80 DEG C), make peculiar natural antibacterial ingredient in sour carambola obtain maximum reservation, and can effectively prevent the brown stain of being heated of sour star fruit juice, reduce product cooked flavor, product color and mouthfeel are greatly improved.
(2) the present invention adopts fruit-vegetable clear lotion to clean sour Carambola Fruit, can reduce the initial bacterium colony of raw material.And adopt cryogenic sterile cold filling technology, and can reduce product Microflora, extend the product storage time, improve the shelf life of product.
Detailed description of the invention
Embodiment 1
A kind of concrete preparation process of sour carambola-juice drink is as follows:
1) choose fresh harvesting, without rotting, rotten and insect pest most probably half to ninety percent ripe sour Carambola Fruit;
2) fresh sour Carambola Fruit being rinsed to the rear fruit-vegetable clear lotion that is 0.5% with mass fraction soaks 3 minutes, after cleaning with bubble type cleaning agent again, with 3 minutes (detection per hour is also added clorox mother liquor once) of sodium hypochlorite immersion containing 30mg/kg, then by clean fruit spray irrigation;
3) the sour carambola cleaning up is sent into the continuous blanching tank of drum-type thermophilic digestion, with the hot water blanching enzyme, softening that goes out, hot water temperature is 76 DEG C, 3 minutes blanching time, after blanching immediately with being water-cooled to below 45 DEG C;
4) adopt the impact type fruits and vegetables crusher in crushing of stainless steel to become block pulp cooled sour carambola, the vitamin c solution that in shattering process, quantitatively continuous sprinkling mass fraction is 0.2 % protects look, prevents pulp generation brown stain;
5) the sour carambola pulp after fragmentation is squeezed the juice through juice extractor, the fruit juice of squeezing first filters and removes bulky grain pulp slag with 80 mesh sieves through drum type brake rotary screen, then adopts butterfly sheet type separator with 5500 revs/min of centrifugations 10 minutes, separates and removes unnecessary pulp slag;
6) filter rear fruit juice and carry out short-time pasteurisation, 77 DEG C of sterilising temps, 60 seconds time;
7) the sour star fruit juice after sterilizing is cooled to 6 DEG C with frozen water, and adopts 3 layers of composite aluminium plastic sterile bag to carry out cold-penetration packaging, make sour carambola squeezing Normal juice, the freezer storage of putting into 0 DEG C is for subsequent use;
8) the sour carambola squeezing Normal juice of preserving in freezer is taken out, holding temperature, at 7 DEG C, is poured pill tank after filtering with 200 mesh sieves;
9) in the fruit juice after filtering, add the pure water of the electrical conductivity≤5us/cm of white granulated sugar and two-pass reverse osmosis processing, be heated to 65 DEG C, stirring and dissolving;
10) after 150 keevil frame Filter Press are removed pomaces and impurity, be 40% by Original must content in fruit juice, soluble solid mass fraction is 16% to allocate;
11) after allotment, carry out fillingly with the antiacid easy-to-draw tank of full spraying tinplate, filling final vacuum seals, and pressure is controlled at 360mmHg, then adopts short-time pasteurisation technique, is cooled to 25 DEG C with 80 DEG C of hot-water sterilization functions after 6 minutes, obtains described sour carambola-juice drink.
Embodiment 2
A kind of concrete preparation process of sour carambola-juice drink is as follows:
1) choose fresh harvesting, without rotting, rotten and insect pest most probably half to ninety percent ripe sour Carambola Fruit;
2) fresh sour Carambola Fruit being rinsed to the rear fruit-vegetable clear lotion that is 0.5% with mass fraction soaks 4 minutes, after cleaning with bubble type cleaning agent again, with 4 minutes (detection per hour is also added clorox mother liquor once) of sodium hypochlorite immersion containing 60mg/kg, then by clean fruit spray irrigation;
3) the sour carambola cleaning up is sent into the continuous blanching tank of drum-type thermophilic digestion, with the hot water blanching enzyme, softening that goes out, hot water temperature is 79 DEG C, 4 minutes blanching time, after blanching immediately with being water-cooled to below 45 DEG C;
4) adopt the impact type fruits and vegetables crusher in crushing of stainless steel to become block pulp cooled sour carambola, the vitamin c solution that in shattering process, quantitatively continuous sprinkling mass fraction is 0.2 % protects look, prevents pulp generation brown stain;
5) the sour carambola pulp after fragmentation is squeezed the juice through juice extractor, the fruit juice of squeezing first filters and removes bulky grain pulp slag with 80 mesh sieves through drum type brake rotary screen, then adopts butterfly sheet type separator with 5500 revs/min of centrifugations 10 minutes, separates and removes unnecessary pulp slag;
6) filter rear fruit juice and carry out short-time pasteurisation, 78 DEG C of sterilising temps, 70 seconds time;
7) the sour star fruit juice after sterilizing is cooled to 7 DEG C with frozen water, and adopts 4 layers of composite aluminium plastic sterile bag to carry out cold-penetration packaging, make sour carambola squeezing Normal juice, the freezer storage of putting into 0 DEG C is for subsequent use;
8) the sour carambola squeezing Normal juice of preserving in freezer is taken out, holding temperature, at 10 DEG C, is poured pill tank after filtering with 200 mesh sieves;
9) in the fruit juice after filtering, add the pure water of the electrical conductivity≤5us/cm of white granulated sugar and two-pass reverse osmosis processing, be heated to 65 DEG C, stirring and dissolving;
10) after 150 keevil frame Filter Press are removed pomaces and impurity, be 50% by Original must content in fruit juice, soluble solid mass fraction is 17% to allocate;
11) after allotment, carry out fillingly with the antiacid easy-to-draw tank of full spraying tinplate, filling final vacuum seals, and pressure is controlled at 380mmHg, then adopts short-time pasteurisation technique, is cooled to 25 DEG C with 80 DEG C of hot-water sterilization functions after 6 minutes, obtains described sour carambola-juice drink.
Embodiment 3
A kind of concrete preparation process of sour carambola-juice drink is as follows:
1) choose fresh harvesting, without rotting, rotten and insect pest most probably half to ninety percent ripe sour Carambola Fruit;
2) fresh sour Carambola Fruit being rinsed to the rear fruit-vegetable clear lotion that is 0.5% with mass fraction soaks 5 minutes, after cleaning with bubble type cleaning agent again, with 5 minutes (detection per hour is also added clorox mother liquor once) of sodium hypochlorite immersion containing 80mg/kg, then by clean fruit spray irrigation;
3) the sour carambola cleaning up is sent into the continuous blanching tank of drum-type thermophilic digestion, with the hot water blanching enzyme, softening that goes out, hot water temperature is 78 DEG C, 4 minutes blanching time, after blanching immediately with being water-cooled to below 45 DEG C;
4) adopt the special low speed hammer crushing of stainless steel to become block pulp cooled sour carambola, the vitamin c solution that in shattering process, quantitatively continuous sprinkling mass fraction is 0.2 % protects look, prevents pulp generation brown stain;
5) the sour carambola pulp after fragmentation is squeezed the juice through juice extractor, the fruit juice of squeezing first filters and removes bulky grain pulp slag with 80 mesh sieves through drum type brake rotary screen, then adopts butterfly sheet type separator with 5500 revs/min of centrifugations 10 minutes, separates and removes unnecessary pulp slag;
6) filter rear fruit juice and carry out short-time pasteurisation, 79 DEG C of sterilising temps, 90 seconds time;
7) the sour star fruit juice after sterilizing is cooled to 7 DEG C with frozen water, and adopts 5 layers of composite aluminium plastic sterile bag to carry out cold-penetration packaging, make sour carambola squeezing Normal juice, the freezer storage of putting into 0 DEG C is for subsequent use;
8) the sour carambola squeezing Normal juice of preserving in freezer is taken out, holding temperature, at 15 DEG C, is poured pill tank after filtering with 200 mesh sieves;
9) in the fruit juice after filtering, add the pure water of the electrical conductivity≤5us/cm of white granulated sugar and two-pass reverse osmosis processing, be heated to 65 DEG C, stirring and dissolving;
10) after 150 keevil frame Filter Press are removed pomaces and impurity, be 45% by Original must content in fruit juice, soluble solid mass fraction is 18% to allocate;
11) after allotment, carry out fillingly with the antiacid easy-to-draw tank of full spraying tinplate, filling final vacuum seals, and pressure is controlled at 400mmHg, then adopts short-time pasteurisation technique, is cooled to 25 DEG C with 80 DEG C of hot-water sterilization functions after 7 minutes, obtains described sour carambola-juice drink.
With prior art processes comparison, overall process prepared by the present invention all adopts≤K cryogenic treatment of 80 DEG C, and control Original must content in product and exceed 40%, can preserve to greatest extent the peculiar color and luster of sour carambola institute and grow smell, can properly settle sour carambola-juice drink product for a long time exists cooked flavor, color and luster brown stain, product that the technical problems such as cold turbidity and precipitation thing easily occur, and utilize the peculiar natural antibacterial ingredient of sour carambola, extend the product storage time.The present invention is workable, is applicable to the large-scale production of enterprise.
The foregoing is only preferred embodiment of the present invention, 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 (10)
1. the preparation method of a sour carambola-juice drink, it is characterized in that: taking fresh sour carambola as raw material, through immersion, cleaning and sterilizing,, spray irrigation, hot water blanching, coarse crushing, squeeze the juice, pasteurization, frozen water are cooling, sterile cryogenic cold filling, make sour carambola squeezing Normal juice, after by sour carambola squeezing Normal juice, essence is filtered at low temperatures again, add the allotment of white granulated sugar, pure water, after filtration, carry out pasteurization after filling, vacuum seal, coolingly make sour carambola-juice drink.
2. the preparation method of sour carambola-juice drink according to claim 1, is characterized in that: the fruit-vegetable clear lotion that described immersion is is 0.5% by fresh sour carambola mass fraction soaks 3 ~ 5 minutes.
3. the preparation method of sour carambola-juice drink according to claim 1, is characterized in that: when blanching, hot water temperature is 76 ~ 78 DEG C, 3 ~ 4 minutes blanching time, after blanching, is cooled to immediately below 45 DEG C.
4. the preparation method of sour carambola-juice drink according to claim 1, is characterized in that: after squeezing the juice, adopt short-time pasteurisation technique, 77 ~ 79 DEG C of sterilising temps, sterilization time 60 ~ 90 seconds.
5. the preparation method of sour carambola-juice drink according to claim 1, is characterized in that: after sterilizing, be cooled to 6 ~ 7 DEG C immediately with frozen water.
6. the preparation method of sour carambola-juice drink according to claim 1, is characterized in that: sour carambola squeezing Normal juice is removed cold turbidity and precipitation thing through 200 order essence eliminations at the temperature of 7 ~ 15 DEG C.
7. the preparation method of sour carambola-juice drink according to claim 1, is characterized in that: pure electrical conductivity of water≤5us/cm.
8. the preparation method of sour carambola-juice drink according to claim 1, is characterized in that: by Original must content >=40% in fruit juice, soluble solid mass fraction is 16% ~ 18% to allocate.
9. the preparation method of sour carambola-juice drink according to claim 1, is characterized in that: fruit juice is filling, adopt 80 DEG C of hot-water sterilization functions of short-time pasteurisation technique after 6 ~ 7 minutes, to be cooled to 25 DEG C after vacuum seal.
10. the sour carambola-juice drink that preparation method makes as claimed in claim 1.
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| CN201410220672.3A CN104013047B (en) | 2014-05-23 | 2014-05-23 | A kind of sour carambola-juice drink and preparation method thereof |
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| CN201410220672.3A CN104013047B (en) | 2014-05-23 | 2014-05-23 | A kind of sour carambola-juice drink and preparation method thereof |
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| CN104013047B CN104013047B (en) | 2015-11-18 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334009A (en) * | 2017-06-26 | 2017-11-10 | 广东龙飞生物有限公司 | A kind of miracle fruit star fruit juice and preparation method thereof |
| CN107343580A (en) * | 2016-05-05 | 2017-11-14 | 李锋 | A kind of sour carambola water drinks |
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| CN1108505A (en) * | 1994-03-17 | 1995-09-20 | 斗门县百园天然果汁食品有限公司 | Natural carambola-juice drink and processing method thereof |
| CN1265292A (en) * | 2000-03-03 | 2000-09-06 | 王其南 | Carambola juice beverage and its preparation |
| CN101548783A (en) * | 2009-05-08 | 2009-10-07 | 西北农林科技大学 | Raisin tree clear juice and preparing method thereof |
| CN101856135A (en) * | 2010-05-28 | 2010-10-13 | 食品行业生产力促进中心 | Carambola composite health-care beverage and processing technology thereof |
| CN102366135A (en) * | 2011-09-05 | 2012-03-07 | 崔荣华 | Averrhoa carambola Linn health beverage and its preparation method |
| CN103431470A (en) * | 2013-08-23 | 2013-12-11 | 栖霞海升果业有限责任公司 | Preparation method of NFC cloudy apple juice |
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Patent Citations (6)
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| CN1108505A (en) * | 1994-03-17 | 1995-09-20 | 斗门县百园天然果汁食品有限公司 | Natural carambola-juice drink and processing method thereof |
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| CN101548783A (en) * | 2009-05-08 | 2009-10-07 | 西北农林科技大学 | Raisin tree clear juice and preparing method thereof |
| CN101856135A (en) * | 2010-05-28 | 2010-10-13 | 食品行业生产力促进中心 | Carambola composite health-care beverage and processing technology thereof |
| CN102366135A (en) * | 2011-09-05 | 2012-03-07 | 崔荣华 | Averrhoa carambola Linn health beverage and its preparation method |
| CN103431470A (en) * | 2013-08-23 | 2013-12-11 | 栖霞海升果业有限责任公司 | Preparation method of NFC cloudy apple juice |
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| 食品工业科技网: "果汁巴氏杀菌新技术", 《中国果菜》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107343580A (en) * | 2016-05-05 | 2017-11-14 | 李锋 | A kind of sour carambola water drinks |
| CN107334009A (en) * | 2017-06-26 | 2017-11-10 | 广东龙飞生物有限公司 | A kind of miracle fruit star fruit juice and preparation method thereof |
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| CN104013047B (en) | 2015-11-18 |
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