CN104172354A - Not-from-concentrate full-fruit fragaria ananassa duch juice and production method thereof - Google Patents
Not-from-concentrate full-fruit fragaria ananassa duch juice and production method thereof Download PDFInfo
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- CN104172354A CN104172354A CN201410414506.7A CN201410414506A CN104172354A CN 104172354 A CN104172354 A CN 104172354A CN 201410414506 A CN201410414506 A CN 201410414506A CN 104172354 A CN104172354 A CN 104172354A
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- strawberry
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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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
- A23L2/04—Extraction of 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides not-from-concentrate full-fruit fragaria ananassa duch juice and a production method thereof, belonging to the technical field of deep processing of agricultural products. The production method comprises the following steps: thawing frozen fragaria ananassa duch and mashing for pulping; adding a proper amount of sodium citrate solution into fragaria ananassa duch pulp to dynamically adjust the pH value to 3.8; adding 0.06% of pectinase and 0.1% of cellulase AE80 and carrying out enzymolysis at 40 DEG C for 80 minutes; centrifuging at the speed of 3500r/min for 10 minutes and filtering; sterilizing by a high-pressure pulse to prepare not-from-concentrate full-fruit fragaria ananassa duch juice; and filling, checking and packaging to obtain the finished product. The technology can passivate fragaria ananassa duch polyphenol oxidase and solves the problems of browning and going bad in a processing process; the juicing rate and the light transmittance of fragaria ananassa duch are improved, the juicing rate is up to 90.40% and the light transmittance is up to 88.98%; with a high-pressure pulse sterilization technology, the previous flavor, the nutrition and the active function of fragaria ananassa duch are kept to the greatest extent, and the requirements on pure natural functional drinks of a lot of consumers are met, and the juice has wide market development prospects.
Description
One, technical field
The invention provides production method of the full fruit of a kind of non-concentrated reduction strawberry juice and products thereof, belong to deep-processing technical field of agricultural products.
Two, background technology
Strawberry (Fragaria ananassa Duch), with its unique local flavor and the fashionable world of healthy nutritive value, is one of the world's seven large health fruits.China's strawberry production development in recent years rapidly, has become world strawberry the first big producing country at present, and national cultivated area reaches 9.12 ten thousand hectares, and output reaches 2,330,000 tons, occupies first place in the world.Jiangsu Province is the important production of China strawberry province, and strawberry cultivating area is about 0.83 ten thousand hectare, and output reaches 20.6 ten thousand tons.
The strawberry juice beverage of producing taking strawberry as raw material is owing to being rich in strawberry functional component and being subject in recent years the welcome in market.Strawberry is typical thermal sensitivity fruit, although heating is gone out, enzyme, high temperature sterilization can suppress enzymatic oxidative browning, improve its shelf-life, can cause its thermal sensitivity flavor substance, nutritional labeling and bioactive loss.Fruit juice is generally divided into refrigeration concentrated type, concentrated reduced form and non-concentrated reduced form three types.Refrigeration concentrated type fruit juice is the main product of large-scale processing enterprise, and large packaging is supplied with beverage manufacturer, and inner wrapping is directly in market sale.Consumer can be diluted with water and drink after buying, and beverage manufacturer is on this product basis, by dilution, allotment, in order to manufacture the different reduction fruit drink of juice content.Refrigeration inspissated juice has advantages of the preservation of being easy to, is beneficial to storing, but also there are the shortcomings such as more, the direct consumption inconvenience of process complexity, flavor substance and nutritional labeling loss, supply with fruit drink manufacturer mainly as raw materials for production, ensure that it produces throughout the year.Concentrated reduced form fruit juice is that inspissated juice is diluted with water, and after adjusting sugared acid adjustment, carries out product sold with concentration same with Normal juice (100% fruit juice).Due to the complicated processing through concentrating and reducing, its mouthfeel, nutrition and active function thereof wreck, and quality can not show a candle to the non-concentrated original fruit juice of going back.Non-concentrated original fruit juice (the Not From Concentrate that goes back, NFC) be to get juice after fresh former fruit is cleaned, high temperature instantaneous sterilization or after non-thermal sterilization (ultra-high pressure sterilization, high-pressure pulse electric sterilization, sterile film degerming etc.), without concentrated and recovery, direct filling refrigeration forms, thereby has retained to greatest extent the original local flavor of strawberry, nutrition and active function.Produce the full fruit of NFC strawberry juice, filled up domestic high-end beverage blank, there is important social value and economic benefit.
Three, summary of the invention
Technical problem the present invention is mainly to provide production method of the full fruit of a kind of non-concentrated reduction strawberry juice and products thereof.
Technical scheme the present invention is mainly to provide production method of the full fruit of a kind of non-concentrated reduction strawberry juice and products thereof, has comprised following steps:
1) preparation of strawberry slurry: raw material is selected the fresh strawberry of gathering the 2-4 month, selects without wound, maturity basically identically after impurity elimination, immediately-20 DEG C of quick-frozens, put into refiner after frozen strawberry thaws and pull an oar, and obtain strawberry and starch.
2) enzyme process is prepared strawberry juice: by the strawberry slurry preparing, add suitable sodium citrate solution dynamically to adjust pH value to 3.8, add again 0.06% pectase and 0.1% cellulase AE80 to carry out enzymolysis, enzyme 30000U/g alive, 40 DEG C of hydrolysis temperatures, enzymolysis time 80 minutes, obtains the full fruit of non-concentrated reduction strawberry Normal juice.
3) the centrifugal 10min of high-voltage pulse sterilization: 3500r/min filters, and gets supernatant, for the full fruit of non-concentrated reduction strawberry juice, carries out sterilization treatment.High-voltage pulse process for sterilizing parameter: select 6 continuous process chambers, bipolar positive negative pulse stuffing; Choosing electric-field intensity is set is 30kV/cm, is 280 μ s by changing material flow, fixed pulse width and FREQUENCY CONTROL total processing time, 30 DEG C of bath temperatures.
5) product of the full fruit of non-concentrated reduction strawberry juice: because feed liquid in aforesaid operations contacts in a large number with extraneous, making a certain amount of air be blended into its existence in feed liquid can cause strawberry juice oxidation deterioration to make Vc and fragrance loss, so be degassed under 0.06-0.08MPa at 40 DEG C, vacuum, avoid feed liquid oxidation and flavor variations as far as possible.Strawberry juice after degassed is without concentrated and recovery, and directly and sealing filling with filling-in and closing bottle by applying cap unit quantitative aseptic, checks, packs, obtains the full fruit of non-concentrated reduction strawberry juice finished product.
Beneficial effect the present invention is directed to the thermal sensitivity fruit that is rich in functional components causes the present situation of quality decline through complicated processing such as high temperature sterilization, concentrated and reduction, taking strawberry as raw material, utilize biological enzymolysis and high-voltage pulse sterilization technology, successfully produce the full fruit of the non-concentrated reduction strawberry juice that is rich in functional components.The present invention adopts complex enzyme hydrolysis technology, has improved crushing juice rate and the light transmittance of strawberry, and after processing, crushing juice rate reaches 90.40%, and light transmittance reaches 88.98%.Adopt high-voltage pulse sterilization, retained to greatest extent the original local flavor of strawberry, nutrition and active function, before and after processing, component content is without significant difference (P > 0.05).This product has met the demand of consumers in general to pure natural drinks, has wide future develop.
Four, detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1
" Feng Xiang " strawberry of gathering fresh in the Guo Chang of Nanjing Xindeli Food Co., Ltd. March, selects without wound, maturity is basically identical after impurity elimination, immediately-20 DEG C of quick-frozens, put into refiner after frozen strawberry thaws and pull an oar, and obtain strawberry slurry.By the strawberry slurry preparing, add suitable sodium citrate solution dynamically to adjust pH value to 3.8, add again 0.06% pectase and 0.1% cellulase AE80 to carry out enzymolysis, in 40 DEG C of enzymolysis 80 minutes, the centrifugal 10min of 3500r/min filters, get supernatant, carry out high-voltage pulse sterilization (6 continuous process chambers, bipolar positive negative pulse stuffing; Electric-field intensity is 30kV/cm, and the processing time is 280 μ s, 30 DEG C of bath temperatures).40 DEG C, vacuum are degassed under 0.06-0.08MPa, and the strawberry juice after degassed is without concentrated and restore, directly filling, check, pack, obtain the full fruit of non-concentrated reduction strawberry juice finished product.
Claims (5)
1. production method of the full fruit of a non-concentrated reduction strawberry juice and products thereof, has comprised following steps:
1) preparation of strawberry slurry: raw material is selected the fresh strawberry of gathering the 2-4 month, selects without wound, maturity basically identically after impurity elimination, immediately-20 DEG C of quick-frozens, put into refiner after frozen strawberry thaws and pull an oar, and obtain strawberry and starch.
2) combined-enzyme method is prepared strawberry juice: by the strawberry slurry preparing, add suitable sodium citrate solution dynamically to adjust pH value to 3.8, add again 0.06% pectase and 0.1% cellulase AE80 to carry out enzymolysis, enzyme 30000U/g alive, 40 DEG C of hydrolysis temperatures, enzymolysis time 80 minutes, obtains the full fruit of non-concentrated reduction strawberry Normal juice.
3) the centrifugal 10min of high-voltage pulse sterilization: 3500r/min filters, and gets supernatant, for the full fruit of non-concentrated reduction strawberry juice, carries out sterilization treatment.High-voltage pulse process for sterilizing parameter: select 6 continuous process chambers, bipolar positive negative pulse stuffing; Choosing electric-field intensity is set is 30kV/cm, is 280 μ s by changing material flow, fixed pulse width and FREQUENCY CONTROL total processing time, 30 DEG C of bath temperatures.
4) product of the full fruit of non-concentrated reduction strawberry juice: because feed liquid in aforesaid operations contacts in a large number with extraneous, making a certain amount of air be blended into its existence in feed liquid can cause strawberry juice oxidation deterioration to make Vc and fragrance loss, so be degassed under 0.06-0.08MPa at 40 DEG C, vacuum, avoid feed liquid oxidation and flavor variations as far as possible.Strawberry juice after degassed is without concentrated and recovery, and directly and sealing filling with filling-in and closing bottle by applying cap unit quantitative aseptic, checks, packs, obtains the full fruit of non-concentrated reduction strawberry juice finished product.
2. the production method of the full fruit of a kind of non-concentrated reduction strawberry juice according to claim 1, is characterized in that: the making beating of-20 DEG C of quick-frozen strawberries fruits.
3. the production method of the full fruit of a kind of non-concentrated reduction strawberry juice according to claim 1, is characterized in that: strawberry goes out juice and adopts complex enzyme hydrolysis technology (0.06% pectase and 0.1% cellulase AE80); Strawberry juice sterilizing adopts high-voltage pulse sterilization mode.
4. the production method of the full fruit of a kind of non-concentrated reduction strawberry juice according to claim 1, is characterized in that: strawberry juice, without concentrated and restore, is directly used sterile filling.
5. the product that described in claim 1-4, the production method of the full fruit of non-concentrated reduction strawberry juice obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410414506.7A CN104172354A (en) | 2014-08-20 | 2014-08-20 | Not-from-concentrate full-fruit fragaria ananassa duch juice and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410414506.7A CN104172354A (en) | 2014-08-20 | 2014-08-20 | Not-from-concentrate full-fruit fragaria ananassa duch juice and production method thereof |
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| CN104172354A true CN104172354A (en) | 2014-12-03 |
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| CN201410414506.7A Pending CN104172354A (en) | 2014-08-20 | 2014-08-20 | Not-from-concentrate full-fruit fragaria ananassa duch juice and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957712A (en) * | 2015-06-23 | 2015-10-07 | 广西南亚热带农业科学研究所 | Processing technology of NFC passion fruit juice |
| CN113287760A (en) * | 2021-06-21 | 2021-08-24 | 合肥工业大学 | Strawberry serialization pedicle of removing equipment of squeezing juice |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254008A (en) * | 2008-04-11 | 2008-09-03 | 江苏大学 | Composite clarification fruit vegetables juice drink products and preparation |
| CN103653126A (en) * | 2013-11-25 | 2014-03-26 | 南京飞马食品有限公司 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
-
2014
- 2014-08-20 CN CN201410414506.7A patent/CN104172354A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254008A (en) * | 2008-04-11 | 2008-09-03 | 江苏大学 | Composite clarification fruit vegetables juice drink products and preparation |
| CN103653126A (en) * | 2013-11-25 | 2014-03-26 | 南京飞马食品有限公司 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
Non-Patent Citations (3)
| Title |
|---|
| 孙利娜 等: "酶法生产草莓汁的研究", 《食品工业科技》 * |
| 李静燕 等: "酶法提高草莓出汁率的工艺优化", 《江西农业学报》 * |
| 陈晓婵 等: "高压脉冲电场处理草莓汁中损伤亚致死大肠杆菌与酿酒酵母的检测", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957712A (en) * | 2015-06-23 | 2015-10-07 | 广西南亚热带农业科学研究所 | Processing technology of NFC passion fruit juice |
| CN113287760A (en) * | 2021-06-21 | 2021-08-24 | 合肥工业大学 | Strawberry serialization pedicle of removing equipment of squeezing juice |
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Application publication date: 20141203 |