CN104207270A - Method for improving freeze concentration quality of fruit juice with aid of variable voltage direct current field - Google Patents
Method for improving freeze concentration quality of fruit juice with aid of variable voltage direct current field Download PDFInfo
- Publication number
- CN104207270A CN104207270A CN201410438784.6A CN201410438784A CN104207270A CN 104207270 A CN104207270 A CN 104207270A CN 201410438784 A CN201410438784 A CN 201410438784A CN 104207270 A CN104207270 A CN 104207270A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- electric field
- transformation
- assists
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 65
- 238000000034 method Methods 0.000 title claims abstract description 43
- 230000005684 electric field Effects 0.000 claims abstract description 37
- 238000007710 freezing Methods 0.000 claims abstract description 36
- 230000008014 freezing Effects 0.000 claims abstract description 36
- 239000007787 solid Substances 0.000 claims abstract description 29
- 230000006911 nucleation Effects 0.000 claims abstract description 16
- 238000010899 nucleation Methods 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000009833 condensation Methods 0.000 claims abstract description 7
- 230000005494 condensation Effects 0.000 claims abstract description 7
- 238000002425 crystallisation Methods 0.000 claims abstract description 6
- 230000008025 crystallization Effects 0.000 claims abstract description 6
- 230000009466 transformation Effects 0.000 claims description 14
- 239000012141 concentrate Substances 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 238000000926 separation method Methods 0.000 claims description 8
- 239000000084 colloidal system Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 3
- 238000012545 processing Methods 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 238000001816 cooling Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000013078 crystal Substances 0.000 description 35
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 17
- 230000012010 growth Effects 0.000 description 13
- 239000000523 sample Substances 0.000 description 12
- 210000004027 cell Anatomy 0.000 description 11
- 238000004781 supercooling Methods 0.000 description 11
- 239000004065 semiconductor Substances 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 244000005700 microbiome Species 0.000 description 8
- 239000013307 optical fiber Substances 0.000 description 8
- 235000009467 Carica papaya Nutrition 0.000 description 6
- 244000183278 Nephelium litchi Species 0.000 description 6
- 239000002932 luster Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 235000019082 Osmanthus Nutrition 0.000 description 5
- 241000333181 Osmanthus Species 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 241000219173 Carica Species 0.000 description 4
- 235000005976 Citrus sinensis Nutrition 0.000 description 4
- 240000002319 Citrus sinensis Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000033001 locomotion Effects 0.000 description 4
- 230000000750 progressive effect Effects 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000004020 conductor Substances 0.000 description 3
- 238000013461 design Methods 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000002420 orchard Substances 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- 240000006432 Carica papaya Species 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- 102000003992 Peroxidases Human genes 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 210000001787 dendrite Anatomy 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000005686 electrostatic field Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 238000009827 uniform distribution Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 206010061958 Food Intolerance Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003698 anagen phase Effects 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960000074 biopharmaceutical Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005315 distribution function Methods 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 235000020413 lychee juice Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000005381 potential energy Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 238000004088 simulation Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008542 thermal sensitivity Effects 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
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
-
- 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
Abstract
The invention discloses a method for improving the freeze concentration quality of fruit juice with aid of variable voltage direct current field. The method comprises the following steps: prefreezing the fruit juice in a freezing plant; turning on a condensation cycle device for cooling to allow the temperature of a sample groove to be consistent with that of the freezing plant, placing the fruit juice into the sample groove, lowering the temperature to -5 to -20 DEG C and simultaneously subjecting the fruit juice to 50-200V/cm electric field treatment; increasing the voltage to 250-1000V/cm after nucleation occurs in the fruit juice, performing the crystallization freeze concentration of the fruit juice until freeze concentration is accomplished, finally separating solids from liquid, and aseptically filling, so as to obtain the concentrated fruit juice. The color, flavor and nutrients of the original fruit juice can be basically maintained in the concentrated fruit juice, and the content of soluble solids in the original fruit juice can be greatly increased.
Description
Technical field
The present invention relates to frozen food technology field, particularly a kind of transformation DC electric field assists the method improving fruit juice freezing concentrating quality.
Background technology
Freeze concentration is the SOLID-LIQUID EQUILIBRIUM principle utilized between ice and the aqueous solution, a kind of method for concentration removed from solution in a solid state by water, is specially adapted to concentrated thermal sensitivity food liquid, high-grade drink that bio-pharmaceuticals, requirement retain natural colour fragrance and traditional Chinese herbal decoction etc.Freeze concentration mainly comprises ice crystal nucleation, growth and Separation of Solid and Liquid 3 processes, and the quantity of wherein ice crystal generation, size, shape directly affect concentrating and separating effect, therefore obtain the key that desirable ice crystal is Freeze Concentration Technology.Progressive freeze is concentrated is one of common freeze concentration mode, carries out, be also called that stratiform is freezed in tubular type, board-like, rotary drum and belt-type apparatus; Have the features such as Separation of Solid and Liquid is convenient, simple to operate, degree of supercooling and ice crystal entrainment rate are the principal elements affecting its concentrated quality, namely need to obtain desirable ice crystal.
High electrostatic is quoted in progressive freeze is concentrated, namely freezing under high electrostatic field, because hydrone is a kind of strong polar molecule, dipole polarization will be produced under External Electrical Field, under the effect of electric field force, the dipole moment of hydrone will produce turning to of trend external electric field direction, the hydrone be oriented on external electric field direction has the most stable state, and occurs maximum by the distribution function of energy.This stable state and maximum distribution, have the effect bringing out ice nucleus formation, and namely degree of supercooling can reduce greatly.So apply external electric field at the nucleation stage of freeze concentration, degree of supercooling is reduced, fast nucleation, namely shorten the time of nucleation stage in freezing early stage, also reduce the possibility that later stage ice crystal is carried secretly to a certain extent.
In the ice-crystal growth stage, if do not have the impact of external electric field, the dipole moment direction of hydrone is arbitrary, and each free degree direction presents uniform distribution; After applying external electric field, this uniform distribution will be destroyed, and ice-crystal growth mainly carries out along direction of an electric field, and other directions can be suppressed.Because the hydrone of other directional spreding needs to overcome than potential energy larger under normal condition constraint, just can overcome liquid-solid boundary resistance, be attached in the lattice structure of ice crystal, complete phase in version.The suppression of this ice-crystal growth, can prevent the quick growth of dendrite just, thus decrease impurity be just easy to by the gap of Branches of Different Orders end catch may, namely control ice crystal entrainment rate further.And when cryogenic temperature is lower, extra electric field can control the speed that hydrone moves to solid liquid interface, thus avoid the moisture movement speed that there will be when lower cryogenic temperature and exceed the solute phenomenon that solute is embedded by ice crystal to the speed of Interface Motion.When increasing electric field to certain critical value, also likely occurring that solute removes effect, namely occurring to keep ice crystal pure phenomenon when moisture freezes, thus directly isolating solute.Although this stage ice-crystal growth another is suppressed, growth time is comparatively longer than this stage in conventional freezing, and the time of the nucleation stage in early stage is reduced greatly, therefore on the whole, crystallization time not conspicuousness extends.
The people such as Chen Meiying have carried out the grand microexamination of degree of supercooling to freeze concentration process ice-crystal growth, result shows: degree of supercooling is one of important factor in order causing freeze concentration ice crystal entrainment rate, and phase field simulation method represents under the low degree of supercooling of △=0.2, the ice crystal tip radius of growth is little, surrounding is more smooth, without lateral branching.
Chinese patent CN 1840635A discloses a kind of brewing method of ultralow temperature fermentation litchi spirit after freeze concentration, gained litchi spirit attractive color, clear.Chinese patent CN 102960794A discloses a kind of freeze concentration processing method of Litchi Juice, litchi fruits is after ozone treatment, avoid pasteurization, remain the color and luster of original fruit juice, local flavor, fragrance, and concentrate and solid concentration can be brought up to more than 25% from about 17% of original fruit juice.Chinese patent CN 102268063 A discloses a kind of method of freeze concentration separating marine bioactivator, while the biologically active at utmost keeping hydrolysate and local flavor, separates intact for protein hydrolysate.
The research such as Marta Orlowska shows the existence due to applying direct current electric field, and the one-tenth of water crystallization process endorses controlled system, can shorten nucleation time.E.Xanthakis etc. have carried out high electrostatic pressure DC electric field to the freezing experiment of pork, and result shows that the Ice crystal size formed is less, maintains good microstructure.
Fruit enjoys the favor of people with its local flavor unique separately and abundant nutrition, but all has stronger seasonality because of general fruit, and being processed into fruit juice is one of effective way increasing its product diversity and economic worth.For reducing the cost of fruit juice storage and transport, the research and development of inspissated juice become necessary.Have that conventional atmospheric evaporation concentrates at present, warm Vacuum Concentration and freezing and concentrating method emerging in recent years in multiple-effect.It is higher that general original fruit juice inherently has content of microorganisms, and also have a little enzyme to live, and normal temperature deposits problems such as very easily degenerating, therefore use prior art inspissated juice mainly to there is following defect comparatively speaking:
(1) Normal juice needs the pre-treatment carrying out sterilizing before concentrating, and increases the complexity of technological process.
(2) common atmospheric evaporation concentrates and warm Vacuum Concentration (generally at about 70 DEG C) in multiple-effect, and the cause due to middle high temperature easily causes the loss of nutritional labeling, the change of local flavor, the decline of quality.
(3) emerging Freeze Concentration Technology is as suspension freeze concentration or progressive freeze concentration technique, easily there is the problem of Separation of Solid and Liquid difficulty in the former, easily there is the problem of the ice crystal entrainment loss caused due to degree of supercooling and ice-crystal growth speed in the latter, and easily occurs solute when cryogenic temperature is lower to solid liquid interface movement velocity lower than moisture movement speed thus the phenomenon be embedded.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art with not enough, a kind of transformation DC electric field is the object of the present invention is to provide to assist the method improving fruit juice freezing concentrating quality, improve the quality of inspissated juice, reduce in concentration process due to infringement that temperature and ice crystal cause.
Object of the present invention is achieved through the following technical solutions:
Transformation DC electric field assists the method improving fruit juice freezing concentrating quality, comprises the following steps: after fruit juice being placed in freezer precooling; Open condensation cycle equipment to cool, make the temperature of sample cell consistent with the temperature of freezer, then fruit juice is placed in sample cell, be cooled to the electric field treatment that-5 ~-20 DEG C also give 50 ~ 200V/cm simultaneously; After fruit juice generation nucleation, increase voltage is 250 ~ 1000V/cm, carries out fruit juice crystallization freezing and concentrates, until freeze concentration completes, last Separation of Solid and Liquid, sterile filling obtain concentrate.
Describedly be placed in freezer precooling, be specially:
Be placed in the freezer precooling that temperature is 1-2 DEG C.
Described fruit juice is the fruit juice without sterilization processing.
Described Separation of Solid and Liquid process, after referring to that freeze concentration completes, directly open side valve bottom sample cell, concentrate flows out.
Described fruit juice is obtained by following methods:
Fruit, through peeling, stoning, making beating, enzymolysis, filters, after clarification, obtains fruit juice.
Step (3) described making beating, is specially: adopt colloid mill homogenate.
Step (4) described enzymolysis, is specially: in fruit juice, add pectase carry out enzymolysis.
The present invention is on the basis that progressive freeze is concentrated, assisting carries out freezing with transformation DC electric field, freezing crystal nucleation stage and growth phase give the process of different high-voltage direct-current electricity respectively, thus reach early stage reduce degree of supercooling, promote nucleation, the effect of the growth of later stage suppression ice crystal, namely ice crystal entrainment rate is controlled greatly, and concentrated before without the need to through any sterilization, blunt ferment treatment, therefore comprehensively can obtain the basic inspissated juice keeping original fruit juice color and luster, local flavor and nutritional labeling, greatly can improve the soluble solid content of original fruit juice
Compared with prior art, the present invention has the following advantages and beneficial effect:
(1) original fruit juice needed for method of the present invention, without the need to through any sterilization processing, comprises fruit and fruit juice, concentration after directly filtering, and operating procedure is simple, and further ensures the retention of local flavor.
(2) adopt method of the present invention, apply external dc electrostatic field, under higher field intensity, microorganism in fruit juice can be killed and enzyme is lived is passivated, principle herein and effect similar to impulse electric field process fruit juice, and along with freezing carrying out, enzyme is lived and is obtained more effectively suppressing.
(3) adopt method of the present invention, reach about 2 DEG C in the most I of the degree of supercooling of ice crystal nucleation stage, avoid the problem that the ice crystal that causes because degree of supercooling is excessive is carried secretly.
(4) adopt method of the present invention, the ice-crystal growth stage prevent dendrite a large amount of, grow up strong and sturdy, thus avoid the problems such as gap entrained solute, namely further ensure the reservation of nutrition.
(5) method of the present invention is adopted, in the phenomenon that the ice-crystal growth stage can avoid solute to be embedded.
(6) adopt method of the present invention, greatly can improve the concentration of soluble solids of original fruit juice.
(7) method of the present invention is adopted, gained inspissated juice maintains the local flavor of original fruit juice, color and luster and nutritional labeling substantially, the solute loss can farthest avoiding degree of supercooling and ice crystal active ingredient to carry secretly causing, and the problem such as the Separation of Solid and Liquid difficulty in later stage.
Accompanying drawing explanation
Fig. 1 is the schematic diagram of the high electrostatic pressure semiconductor production freezing treatment device of embodiments of the invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto.
Embodiment 1
Fig. 1 is the schematic diagram of the high electrostatic pressure semiconductor production freezing treatment device that the present embodiment adopts.As shown in Figure 1, comprise high pressure generator 1, control electronic box 2, optical fiber thermocouple location hole 3, freeze concentration sample cell 4, semiconductor cooling device 5, tank 6, control electronic box shuttle 7, copper plate electrode 8, valve 9 and endoscope 10.Copper plate electrode has laterally zygomorphic two pieces, after energising, is a uniform electric field system in sample cell; Optical fiber thermocouple, for measuring sample liquid variations in temperature, namely judges nucleation time; Semiconductor is for reducing sample cell temperature, and condensation cycle equipment also can adopt other cooling materials; Endoscope-use, in judging inner icing situation, is namely used for the degree of auxiliary judgment crystallization.The large I of another freeze concentration groove is freely changed according to actual needs, and the sample cell size (the wide X of long X is high) adopted in following examples is 15*15*50cm, and the material of insulation is posted in 4 of sample cell sides.
The transformation DC electric field of the present embodiment assists the method improving fruit juice freezing concentrating quality, comprises the following steps:
Litchi Varieties " osmanthus taste " takes from Period In Maoming business orchard, maturity 8 ~ 9 one-tenth.Refrigerate after harvesting in bubble chamber, be transported to laboratory in 6h, the fruit strictly selecting size, shape, color homogeneous is tested for fruit juice freezing concentrating.Lichee shells after stoning, adopts colloid mill homogenate, then filters after the clarification of fruit juice enzymolysis, obtains the normal juice of Litchi of solid content 6.0 ° of brix, and be placed in 1 DEG C of freezer precooling.Open semi-conductor condensation recycle unit, set temperature is 1 DEG C, design temperature to be achieved after balance and stability, the osmanthus taste fruit juice 10L getting precooling good is placed in sample cell, and the position of centre optical fiber thermocouple being placed in sample solution (about 1/5-1/4) on the low side and higher, open endoscope simultaneously; Reduce conductor temperature (-6 DEG C), turn-on voltage transmitter, setting electric-field intensity is 200V/cm, when optical fiber thermocouple demonstrate inflection temperature (i.e. nucleation temperature) change time, high electric fields is to 1000V/cm immediately, when endoscope demonstrate about 40% in crystalline solid state, when upper strata thermocouple displays temperature is about-3.6 DEG C (i.e. freezing point temperature) simultaneously, temperature variation curve tends to be steady state, represents and has concentrated; Then directly open concentrate and flow out valve, obtain concentrated osmanthus taste Lychee juice, after aseptic pack, as-18 ~-20 DEG C of freezer cold storage.Gained osmanthus taste inspissated juice, concentration of soluble solids is 22 ° of brix, and the order of magnitude of microorganism comparatively original fruit juice about reduces 10
6, the activity nothing of polyphenol oxidase, peroxidase substantially, concentration of soluble solids is carried and embedded to ice crystal secretly is 0.3 ° of about brix; Comparatively be used alone semiconductor flat board freezing, microorganism killing aspect reduces 4 orders of magnitude, and enzyme aspect alive reduces 40%, and ice crystal is carried secretly and embedding aspect about reduces 2 ° of brix; And the osmanthus taste inspissated juice local flavor that this method obtains is dense, color and luster still tempting brilliant white.
Embodiment 2
The transformation DC electric field of the present embodiment assists the method improving fruit juice freezing concentrating quality, comprises the following steps:
Papaya takes from Period In Maoming business orchard, maturity 8 ~ 9 one-tenth.Refrigerate after harvesting in bubble chamber, be transported to laboratory in 6h, the fruit strictly selecting size, shape, color homogeneous is tested for fruit juice freezing concentrating.After pawpaw cleaning, after stripping and slicing, directly use colloid mill homogenate, then filter with fruit juice filter, obtain the Normal juice that solid content is 8.0 ° of brix, and be placed in 1 DEG C of freezer precooling.Open semi-conductor condensation recycle unit, set temperature is 1 DEG C, design temperature to be achieved after balance and stability, the papaya 10L getting precooling good is placed in sample cell, and the position of centre optical fiber thermocouple being placed in sample solution (about 1/5-1/4) on the low side and higher, open endoscope simultaneously; Reduce conductor temperature (-10 DEG C), turn-on voltage transmitter power, setting electric field is 150V/cm, when optical fiber thermocouple demonstrate inflection temperature (i.e. nucleation temperature) change time, high electric fields is to 500V/cm immediately, when endoscope demonstrate about 30% in crystalline solid state, when upper strata thermocouple displays temperature is about-1.8 DEG C (i.e. freezing point temperature) simultaneously, temperature variation curve tends to be steady state, represents and has concentrated; Then open concentrate and flow out valve, obtain concentrated papaya, after aseptic pack, as-18 ~-20 DEG C of freezer cold storage.Gained papaya inspissated juice, concentration of soluble solids is 20 ° of about brix, and microorganism comparatively original fruit juice reduces 10
7, concentration of soluble solids is carried and embedded to ice crystal secretly is 1.8 ° of about brix; Comparatively be used alone semiconductor flat board freezing, microorganism killing aspect reduces 5 orders of magnitude, and ice crystal is carried secretly and embedding aspect about reduces 4 ° of brix; And the papaya inspissated juice local flavor that this method obtains is dense, color and luster still presents tempting bright orange-yellow.
Embodiment 3
Zhanjiang business orchard taken from by blood orange, maturity 8 ~ 9 one-tenth.Refrigerate after harvesting in bubble chamber, be transported to laboratory in 6h, the fruit strictly selecting size, shape, color homogeneous is tested for fruit juice freezing concentrating.After orange peeling stripping and slicing, adopt the direct homogenate of colloid mill, then directly filter with fruit juice filter, obtain the Normal juice that solid content is 13.0 ° of brix, and be placed in 2 DEG C of freezer precoolings.Open semi-conductor condensation recycle unit, set temperature is 2 DEG C, design temperature to be achieved after balance and stability, the blood orange juice 10L getting precooling good is placed in sample cell, and the position of centre optical fiber thermocouple being placed in sample solution (about 1/5-1/4) on the low side and higher, open endoscope simultaneously; Reduce conductor temperature (-20 DEG C), turn-on voltage transmitter power, setting electric field is 50V/cm, when optical fiber thermocouple demonstrate inflection temperature (i.e. nucleation temperature) change time, high electric fields is to 250V/cm immediately, when endoscope demonstrate about 20% in crystalline solid state, when upper strata thermocouple displays temperature is about-4.9 DEG C (i.e. freezing point temperature) simultaneously, temperature variation curve tends to be steady state, represents and has concentrated; Then open concentrate and flow out valve, obtain concentrated blood orange juice, after aseptic pack, as-18 ~-20 DEG C of freezer cold storage.Gained blood orange inspissated juice, concentration of soluble solids is 30 ° of brix, and the order of magnitude of microorganism comparatively original fruit juice reduces 10
7, the activity nothing of pectase and peroxidase substantially, concentration of soluble solids is carried and embedded to ice crystal secretly is 4.1 ° of about brix; Comparatively be used alone semiconductor flat board freezing, microorganism killing aspect reduces 5 orders of magnitude, and enzyme aspect alive about reduces 60%, and ice crystal is carried secretly and embedding aspect about reduces 8 ° of brix; And the concentrated red orange juice flavor that this method obtains is dense, color and luster still tempting redness.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not limited by the examples; change, the modification done under other any does not deviate from Spirit Essence of the present invention and principle, substitute, combine, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. transformation DC electric field assists the method improving fruit juice freezing concentrating quality, it is characterized in that, comprises the following steps: after fruit juice being placed in freezer precooling; Open condensation cycle equipment to cool, make the temperature of sample cell consistent with the temperature of freezer, then fruit juice is placed in sample cell, be cooled to the electric field treatment that-5 ~-20 DEG C also give 50 ~ 200V/cm simultaneously; After fruit juice generation nucleation, increase voltage is 250 ~ 1000V/cm, carries out fruit juice crystallization freezing and concentrates, until freeze concentration completes, last Separation of Solid and Liquid, sterile filling obtain concentrate.
2. transformation DC electric field according to claim 1 assists the method improving fruit juice freezing concentrating quality, it is characterized in that, described in be placed in freezer precooling, be specially:
Be placed in the freezer precooling that temperature is 1-2 DEG C.
3. transformation DC electric field according to claim 1 assists the method improving fruit juice freezing concentrating quality, and it is characterized in that, described fruit juice is the fruit juice without sterilization processing.
4. transformation DC electric field according to claim 1 assists the method improving fruit juice freezing concentrating quality, and it is characterized in that, described Separation of Solid and Liquid process, after referring to that freeze concentration completes, directly open side valve bottom sample cell, concentrate flows out.
5. transformation DC electric field according to claim 1 assists the method improving fruit juice freezing concentrating quality, and it is characterized in that, described fruit juice is obtained by following methods:
Fruit, through peeling, stoning, making beating, enzymolysis, filters, after clarification, obtains fruit juice.
6. transformation DC electric field according to claim 5 assists the method improving fruit juice freezing concentrating quality, and it is characterized in that, step (3) described making beating, is specially: adopt colloid mill homogenate.
7. transformation DC electric field according to claim 5 assists the method improving fruit juice freezing concentrating quality, and it is characterized in that, step (4) described enzymolysis, is specially: in fruit juice, add pectase carry out enzymolysis.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410438784.6A CN104207270B (en) | 2014-08-29 | 2014-08-29 | The method that transformation DC electric field auxiliary improves fruit juice freezing concentrating quality |
| PCT/CN2014/093072 WO2016029589A1 (en) | 2014-08-29 | 2014-12-04 | Method for improving freeze concentration quality of fruit juice with the assistance of variable-voltage direct-current electric field |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410438784.6A CN104207270B (en) | 2014-08-29 | 2014-08-29 | The method that transformation DC electric field auxiliary improves fruit juice freezing concentrating quality |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104207270A true CN104207270A (en) | 2014-12-17 |
| CN104207270B CN104207270B (en) | 2016-10-05 |
Family
ID=52089481
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410438784.6A Active CN104207270B (en) | 2014-08-29 | 2014-08-29 | The method that transformation DC electric field auxiliary improves fruit juice freezing concentrating quality |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN104207270B (en) |
| WO (1) | WO2016029589A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477441A (en) * | 2018-05-28 | 2018-09-04 | 新疆农业大学 | A kind of continuous freezing prepares the device and method of inspissated juice |
| CN109380628A (en) * | 2018-10-15 | 2019-02-26 | 内江学农泰科技有限公司 | A kind of concentration juice and its processing method |
| CN110050914A (en) * | 2018-12-24 | 2019-07-26 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of electric field-assisted improves the method and device of hydrate inspissated juice quality |
| CN110050915A (en) * | 2018-12-24 | 2019-07-26 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of method and apparatus that magnetic field auxiliary improves fruit juice freezing concentrating quality |
| CN112400973A (en) * | 2020-11-06 | 2021-02-26 | 温州大学 | Aquatic product rapid freezing method based on electric field synergy |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070077340A1 (en) * | 2005-10-05 | 2007-04-05 | Fumio Noda | Method for producing frozen oden |
| CN101036527A (en) * | 2007-04-18 | 2007-09-19 | 福建农林大学 | Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice |
| CN101297712A (en) * | 2008-06-12 | 2008-11-05 | 陈锦权 | Liquid material low-temperature electric field bactericidal method |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101485484A (en) * | 2009-03-03 | 2009-07-22 | 陕西恒兴食品科技有限公司 | Method for sterilizing concentrated apple turbid juice using high-voltage pulse electric field |
| CN103653130A (en) * | 2013-12-03 | 2014-03-26 | 广东祯州集团有限公司 | Active litchi juice beverage and production method thereof |
-
2014
- 2014-08-29 CN CN201410438784.6A patent/CN104207270B/en active Active
- 2014-12-04 WO PCT/CN2014/093072 patent/WO2016029589A1/en active Application Filing
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070077340A1 (en) * | 2005-10-05 | 2007-04-05 | Fumio Noda | Method for producing frozen oden |
| CN101036527A (en) * | 2007-04-18 | 2007-09-19 | 福建农林大学 | Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice |
| CN101297712A (en) * | 2008-06-12 | 2008-11-05 | 陈锦权 | Liquid material low-temperature electric field bactericidal method |
Non-Patent Citations (1)
| Title |
|---|
| 孙伟等: "静电场作用下H2O偶极极化对冰晶形成过程的影响", 《西安交通大学学报》, vol. 41, no. 2, 28 February 2007 (2007-02-28), pages 232 - 235 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477441A (en) * | 2018-05-28 | 2018-09-04 | 新疆农业大学 | A kind of continuous freezing prepares the device and method of inspissated juice |
| CN109380628A (en) * | 2018-10-15 | 2019-02-26 | 内江学农泰科技有限公司 | A kind of concentration juice and its processing method |
| CN110050914A (en) * | 2018-12-24 | 2019-07-26 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of electric field-assisted improves the method and device of hydrate inspissated juice quality |
| CN110050915A (en) * | 2018-12-24 | 2019-07-26 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of method and apparatus that magnetic field auxiliary improves fruit juice freezing concentrating quality |
| CN110050914B (en) * | 2018-12-24 | 2022-05-13 | 广东省农业科学院蚕业与农产品加工研究所 | Method and device for improving quality of hydrate concentrated juice with assistance of electric field |
| CN110050915B (en) * | 2018-12-24 | 2022-06-14 | 广东省农业科学院蚕业与农产品加工研究所 | Method and device for improving fruit juice freeze concentration quality with assistance of magnetic field |
| CN112400973A (en) * | 2020-11-06 | 2021-02-26 | 温州大学 | Aquatic product rapid freezing method based on electric field synergy |
| CN112400973B (en) * | 2020-11-06 | 2023-06-27 | 温州大学 | Aquatic product rapid freezing method based on electric field cooperation |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104207270B (en) | 2016-10-05 |
| WO2016029589A1 (en) | 2016-03-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104207270A (en) | Method for improving freeze concentration quality of fruit juice with aid of variable voltage direct current field | |
| US20070014909A1 (en) | Acidic, protein-containing drinks with improved sensory and functional characteristics | |
| CN104432311B (en) | A kind of normal-temperature fresh-keeping matrimony vine original fruit juice | |
| CN104432354B (en) | Preparation method of litchi juice rich in gamma-aminobutyric acid and litchi juice | |
| CN104256801A (en) | Method for increasing juice yield and anthocyanidin content of blueberry pulp | |
| CN105462766A (en) | Blueberry ice wine and brewing technology thereof | |
| CN102424787B (en) | Ice cider processing technology and product thereof | |
| CN110050915A (en) | A kind of method and apparatus that magnetic field auxiliary improves fruit juice freezing concentrating quality | |
| CN103637330B (en) | A kind of extraction process of normal juice of Litchi | |
| Siemer et al. | Mass transport improvement by PEF-applications in the area of extraction and distillation | |
| CN112314841A (en) | Quick-frozen pumpkin puree containing antifreeze peptide compounded antifreeze agent and preparation method thereof | |
| CN105918738A (en) | Method for raising nucleation temperatures of citrus juice freeze-concentrated crystals by utilizing synergistic effects of ice nucleation protein-ultrasonic waves | |
| CN104106624A (en) | Partially-freezing fresh-keeping method for fresh jujubes | |
| CN102475123A (en) | Quick-frozen mango fruit products | |
| CN104799366A (en) | Non-thermal sterilization method of lychee juice concentrate by high-voltage pulsed electric field | |
| Horváth‐Kerkai | Manufacturing fruit beverages | |
| Vorobiev et al. | Enhancing extraction from solid foods and biosuspensions by electrical pulsed energy (pulsed electric field, ohmic heating, and high-voltage electrical discharge) | |
| CN107594407A (en) | A kind of preparation method of cool humid zone powder | |
| Horváth‐Kerkai et al. | Manufacturing fruit beverages and concentrates | |
| CN105558683A (en) | Sweetsop pulp and preparation method thereof | |
| CN112841653A (en) | Method for extracting roxburgh rose fine powder by adopting low-temperature microwave | |
| Odarchenko et al. | Determining the rational modes for low-temperature storage and for obtaining products of Japanese Quince processing with high consumer properties | |
| CN109043497A (en) | A kind of fast preparation method of Sparassis crispa ferment | |
| CN103371387A (en) | Manufacturing method of fermenting type walnut yangtao beverage | |
| CN105231145B (en) | Purple Chinese yam magma of a kind of freezing and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |