CN104013047B - A kind of sour carambola-juice drink and preparation method thereof - Google Patents
A kind of sour carambola-juice drink and preparation method thereof Download PDFInfo
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- CN104013047B CN104013047B CN201410220672.3A CN201410220672A CN104013047B CN 104013047 B CN104013047 B CN 104013047B CN 201410220672 A CN201410220672 A CN 201410220672A CN 104013047 B CN104013047 B CN 104013047B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000006063 Averrhoa carambola Species 0.000 claims abstract description 74
- 235000010082 Averrhoa carambola Nutrition 0.000 claims abstract description 74
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000000034 method Methods 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 206010033546 Pallor Diseases 0.000 claims abstract description 21
- 238000011049 filling Methods 0.000 claims abstract description 17
- 238000009928 pasteurization Methods 0.000 claims abstract description 17
- 230000008569 process Effects 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 239000007921 spray Substances 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 238000003973 irrigation Methods 0.000 claims abstract description 8
- 230000002262 irrigation Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000007654 immersion Methods 0.000 claims abstract description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 28
- 235000013399 edible fruits Nutrition 0.000 claims description 23
- 239000002893 slag Substances 0.000 claims description 10
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 7
- 239000006210 lotion Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000004411 aluminium Substances 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 5
- 229910052782 aluminium Inorganic materials 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 238000013467 fragmentation Methods 0.000 claims description 5
- 238000006062 fragmentation reaction Methods 0.000 claims description 5
- 238000003306 harvesting Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 3
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- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 13
- 239000002253 acid Substances 0.000 description 4
- 230000001458 anti-acid effect Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
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- 238000001514 detection method Methods 0.000 description 3
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- 238000011010 flushing procedure Methods 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 230000000845 anti-microbial effect Effects 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
- 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
- 239000002244 precipitate Substances 0.000 description 1
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- 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
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- 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
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- 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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- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of sour carambola-juice drink and preparation method thereof, with fresh sour carambola for raw material, through immersion, cleaning and sterilizing, spray irrigation, hot water blanching, coarse crushing, squeeze the juice, pasteurization, frozen water cooling, sterile cryogenic cold filling, make sour carambola squeezing Normal juice, Normal juice essence filter at low temperatures will be squeezed again, add white granulated sugar, pure water allotment, after filtration, carry out pasteurization after filling, vacuum seal, sour carambola-juice drink is made in cooling.Compare with prior art processes, overall process prepared by the present invention adopts the K cryogenic treatment of≤80 DEG C, and to control in product Normal juice content more than 40%, the peculiar color and luster of sour carambola institute can be preserved to greatest extent and grow smell, can properly settle that sour carambola-juice drink product for a long time exists cooked flavor, the technical problems such as cold turbidity and precipitation thing easily occur for color and luster brown stain, product, and utilize natural antibacterial ingredient specific to sour carambola, extend the product storage time.The present invention is workable, is applicable to the large-scale production of enterprise.
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.carambolaL., is the tropical evergreen arbor that Oxalidaceae fruit of carambola belongs to, has another name called fruit of carambola, carambola, carambola, five ribs, be suitable at the lower Plain of height above sea level, ridge, mound and hillside growing and cultivation, economizing in China Guangdong, Fujian, Hainan etc. has rich in natural resources.Carambola throughout the year can result, autumn and winter season output maximum.Ripe Carambola Fruit is bluish yellow look or reddish yellow, unique flavor, the sweet acid of mouthfeel, succulence, is rich in sugar, organic acid, protein, vitamin C, dietary fiber and a small amount of fat and the micro-multiple element such as calcium, iron, phosphorus.Carambola has good medical value, records in China's medicine and pharmacology works Compendium of Material Medica, the multiple efficacies such as carambola has 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, 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 contains a kind of natural antimicrobial component in fruit juice, therefore has the unexistent antibacterial characteristics of other fruit juice.But very easily brown stain occurs after the sour star fruit juice of highly acidity is heated, this often makes sour carambola fruit drink fruit juice color and luster within the shelf-life not meet the technical requirement of organoleptic indicator.Although sour carambola fruit drink work in-process has many controllable key points, people often ignore some control details like this in research and production and processing.Such as Liu state insults to wait and adopts 130 DEG C, 5sUHT sterilizing in " in the development of health carambola clear-juice beverage ", and 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, sterilization temperature 100 DEG C ~ 105 DEG C, and the re-pasteurization formula after filling, sealed cans adopts 8-10-8 points/100 DEG C, is cooled to room temperature rapidly after sterilization.Adopt the sour carambola fruit juice product of higher temperature processing generally to process rear storage and 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 obtains product to cause due to excessive heat treatment and the cooked flavor produced, brown stain and there is 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: with fresh sour carambola for raw material, through immersion, cleaning and sterilizing, spray irrigation, hot water blanching, coarse crushing, squeeze the juice, pasteurization, frozen water cooling, sterile cryogenic cold filling, make sour carambola squeezing Normal juice, again by after sour carambola squeezing Normal juice at low temperatures essence filter, add white granulated sugar, pure water allotment, after filtration, carry out pasteurization after filling, vacuum seal, sour carambola-juice drink is made in cooling.
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) by fresh sour Carambola Fruit mass fraction be 0.5% fruit-vegetable clear lotion soak 3 ~ 5 minutes, through effervesce cleaning after, with containing 30 ~ 80mg/kg sodium hypochlorite soak 3 ~ 5 minutes, then by clean for fruit spray irrigation;
3) go out the sour carambola hot water blanching cleaned up enzyme, softening, and hot water temperature is 76 ~ 78 DEG C, 3 ~ 4 minutes blanching time, is cooled to less than 45 DEG C immediately after blanching;
4) cooled sour carambola is broken into block pulp, quantitatively continuously spray in shattering process mass fraction be 0.2% vitamin c solution carry out protecting look;
5) squeezed the juice through juice extractor by the sour carambola pulp after fragmentation, the fruit juice of squeezing first removes bulky grain pulp slag through 80 mesh screen, more centrifugal 10 minutes with 5500 revs/min, is separated and removes unnecessary pulp slag;
6) after filtering, fruit juice carries out short-time pasteurisation, sterilising temp 77 ~ 79 DEG C, 60 ~ 90 seconds time;
7) the sour star fruit juice frozen water after sterilizing is cooled to 6 ~ 7 DEG C, 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 taken out, holding temperature, at 7 ~ 15 DEG C, uses 200 mesh screen;
9) in the fruit juice after filtration, add the pure water of white granulated sugar and electrical conductivity≤5us/cm, be heated to 65 DEG C, stirring and dissolving;
10) after 150 orders filter and remove pomaces and impurity, by Normal juice content >=40% in fruit juice, soluble solid mass fraction is 16% ~ 18% to allocate;
11) the filling final vacuum sealing of fruit juice, Stress control 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, ensure that in obtained product, Normal juice content is more than 40%, in conjunction with lower Li Wendu in overall process (≤80 DEG C), specific natural antibacterial ingredient in sour carambola is made to obtain maximum reservation, and can effectively prevent sour star fruit juice to be heated brown stain, 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, product Microflora can be reduced, 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) the fruit-vegetable clear lotion being 0.5% by the fresh rear mass fraction of sour Carambola Fruit flushing soaks 3 minutes, again with after the cleaning of bubble type cleaning agent, soak 3 minutes (detection per hour also adds clorox mother liquor once), then by clean for fruit spray irrigation with the sodium hypochlorite containing 30mg/kg;
3) the continuous blanching tank of drum-type thermophilic digestion sent into by the sour carambola that will clean up, and to go out enzyme, softening with hot water blanching, hot water temperature is 76 DEG C, 3 minutes blanching time, immediately with being water-cooled to less than 45 DEG C after blanching;
4) adopt the impact type fruits and vegetables crusher in crushing of stainless steel to become block pulp cooled sour carambola, quantitatively spray continuously in shattering process mass fraction be 0.2% vitamin c solution carry out protecting look, prevent pulp generation brown stain;
5) squeezed the juice through juice extractor by the sour carambola pulp after fragmentation, the fruit juice of squeezing first removes bulky grain pulp slag through drum type brake rotary screen 80 mesh screen, then adopts butterfly sheet type separator with 5500 revs/min of centrifugations 10 minutes, is separated and removes unnecessary pulp slag;
6) after filtering, fruit juice carries out short-time pasteurisation, sterilising temp 77 DEG C, 60 seconds time;
7) the sour star fruit juice frozen water after sterilizing is cooled to 6 DEG C, 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 taken out, holding temperature, at 7 DEG C, pours pill tank into after 200 mesh screen;
9) in the fruit juice after filtration, add the pure water of the electrical conductivity≤5us/cm of white granulated sugar and two-pass reverse osmosis process, be heated to 65 DEG C, stirring and dissolving;
10) removing after pomaces and impurity through 150 keevil frame Filter Press, is 40% by Normal juice content in fruit juice, and soluble solid mass fraction is 16% to allocate;
11) carry out filling with antiacid full spraying tinplate pop can after allotment, filling final vacuum sealing, Stress control 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) the fruit-vegetable clear lotion being 0.5% by the fresh rear mass fraction of sour Carambola Fruit flushing soaks 4 minutes, again with after the cleaning of bubble type cleaning agent, soak 4 minutes (detection per hour also adds clorox mother liquor once), then by clean for fruit spray irrigation with the sodium hypochlorite containing 60mg/kg;
3) the continuous blanching tank of drum-type thermophilic digestion sent into by the sour carambola that will clean up, and to go out enzyme, softening with hot water blanching, hot water temperature is 79 DEG C, 4 minutes blanching time, immediately with being water-cooled to less than 45 DEG C after blanching;
4) adopt the impact type fruits and vegetables crusher in crushing of stainless steel to become block pulp cooled sour carambola, quantitatively spray continuously in shattering process mass fraction be 0.2% vitamin c solution carry out protecting look, prevent pulp generation brown stain;
5) squeezed the juice through juice extractor by the sour carambola pulp after fragmentation, the fruit juice of squeezing first removes bulky grain pulp slag through drum type brake rotary screen 80 mesh screen, then adopts butterfly sheet type separator with 5500 revs/min of centrifugations 10 minutes, is separated and removes unnecessary pulp slag;
6) after filtering, fruit juice carries out short-time pasteurisation, sterilising temp 78 DEG C, 70 seconds time;
7) the sour star fruit juice frozen water after sterilizing is cooled to 7 DEG C, 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 taken out, holding temperature, at 10 DEG C, pours pill tank into after 200 mesh screen;
9) in the fruit juice after filtration, add the pure water of the electrical conductivity≤5us/cm of white granulated sugar and two-pass reverse osmosis process, be heated to 65 DEG C, stirring and dissolving;
10) removing after pomaces and impurity through 150 keevil frame Filter Press, is 50% by Normal juice content in fruit juice, and soluble solid mass fraction is 17% to allocate;
11) carry out filling with antiacid full spraying tinplate pop can after allotment, filling final vacuum sealing, Stress control 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) the fruit-vegetable clear lotion being 0.5% by the fresh rear mass fraction of sour Carambola Fruit flushing soaks 5 minutes, again with after the cleaning of bubble type cleaning agent, soak 5 minutes (detection per hour also adds clorox mother liquor once), then by clean for fruit spray irrigation with the sodium hypochlorite containing 80mg/kg;
3) the continuous blanching tank of drum-type thermophilic digestion sent into by the sour carambola that will clean up, and to go out enzyme, softening with hot water blanching, hot water temperature is 78 DEG C, 4 minutes blanching time, immediately with being water-cooled to less than 45 DEG C after blanching;
4) adopt the special low speed hammer crushing of stainless steel to become block pulp cooled sour carambola, quantitatively spray continuously in shattering process mass fraction be 0.2% vitamin c solution carry out protecting look, prevent pulp generation brown stain;
5) squeezed the juice through juice extractor by the sour carambola pulp after fragmentation, the fruit juice of squeezing first removes bulky grain pulp slag through drum type brake rotary screen 80 mesh screen, then adopts butterfly sheet type separator with 5500 revs/min of centrifugations 10 minutes, is separated and removes unnecessary pulp slag;
6) after filtering, fruit juice carries out short-time pasteurisation, sterilising temp 79 DEG C, 90 seconds time;
7) the sour star fruit juice frozen water after sterilizing is cooled to 7 DEG C, 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 taken out, holding temperature, at 15 DEG C, pours pill tank into after 200 mesh screen;
9) in the fruit juice after filtration, add the pure water of the electrical conductivity≤5us/cm of white granulated sugar and two-pass reverse osmosis process, be heated to 65 DEG C, stirring and dissolving;
10) removing after pomaces and impurity through 150 keevil frame Filter Press, is 45% by Normal juice content in fruit juice, and soluble solid mass fraction is 18% to allocate;
11) carry out filling with antiacid full spraying tinplate pop can after allotment, filling final vacuum sealing, Stress control 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.
Compare with prior art processes, overall process prepared by the present invention all adopts≤K cryogenic treatment of 80 DEG C, and to control in product Normal juice content more than 40%, the peculiar color and luster of sour carambola institute can be preserved to greatest extent and grow smell, can properly settle that sour carambola-juice drink product for a long time exists cooked flavor, the technical problems such as cold turbidity and precipitation thing easily occur for color and luster brown stain, product, and utilize natural antibacterial ingredient specific to 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 done 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 preparation method of a sour carambola-juice drink, it is characterized in that: with fresh sour carambola for raw material, through immersion, cleaning and sterilizing, spray irrigation, hot water blanching, coarse crushing, squeeze the juice, pasteurization, frozen water cooling, sterile cryogenic cold filling, make sour carambola squeezing Normal juice, again by after sour carambola squeezing Normal juice at low temperatures essence filter, add white granulated sugar, pure water allotment, after filtration, carry out pasteurization after filling, vacuum seal, sour carambola-juice drink is made in cooling;
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) by fresh sour Carambola Fruit mass fraction be 0.5% fruit-vegetable clear lotion soak 3 ~ 5 minutes, through effervesce cleaning after, with containing 30 ~ 80mg/kg sodium hypochlorite soak 3 ~ 5 minutes, then by clean for fruit spray irrigation;
3) go out the sour carambola hot water blanching cleaned up enzyme, softening, and hot water temperature is 76 ~ 78 DEG C, 3 ~ 4 minutes blanching time, is cooled to less than 45 DEG C immediately after blanching;
4) cooled sour carambola is broken into block pulp, quantitatively continuously spray in shattering process mass fraction be 0.2% vitamin c solution carry out protecting look;
5) squeezed the juice through juice extractor by the sour carambola pulp after fragmentation, the fruit juice of squeezing first removes bulky grain pulp slag through 80 mesh screen, more centrifugal 10 minutes with 5500 revs/min, is separated and removes unnecessary pulp slag;
6) after filtering, fruit juice carries out short-time pasteurisation, sterilising temp 77 ~ 79 DEG C, 60 ~ 90 seconds time;
7) the sour star fruit juice frozen water after sterilizing is cooled to 6 ~ 7 DEG C, 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 taken out, holding temperature, at 7 ~ 15 DEG C, uses 200 mesh screen;
9) in the fruit juice after filtration, add the pure water of white granulated sugar and electrical conductivity≤5us/cm, be heated to 65 DEG C, stirring and dissolving;
10) after 150 orders filter and remove pomaces and impurity, by Normal juice content >=40% in fruit juice, soluble solid mass fraction is 16% ~ 18% to allocate;
11) the filling final vacuum sealing of fruit juice, Stress control 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.
2. the sour carambola-juice drink that obtains of preparation method as claimed in claim 1.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| 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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| CN104013047A CN104013047A (en) | 2014-09-03 |
| CN104013047B true CN104013047B (en) | 2015-11-18 |
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| 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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