CN104223238A - Preparation method of clear pear juice - Google Patents
Preparation method of clear pear juice Download PDFInfo
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- CN104223238A CN104223238A CN201410378307.5A CN201410378307A CN104223238A CN 104223238 A CN104223238 A CN 104223238A CN 201410378307 A CN201410378307 A CN 201410378307A CN 104223238 A CN104223238 A CN 104223238A
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- 235000015206 pear juice Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 241000219051 Fagopyrum Species 0.000 claims abstract description 54
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 54
- 241000220324 Pyrus Species 0.000 claims abstract description 34
- 235000021017 pears Nutrition 0.000 claims abstract description 34
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 42
- 238000005352 clarification Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000004744 fabric Substances 0.000 claims description 9
- 239000003905 agrochemical Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000004062 sedimentation Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000013467 fragmentation Methods 0.000 claims description 4
- 238000006062 fragmentation reaction Methods 0.000 claims description 4
- 238000001291 vacuum drying Methods 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000001704 evaporation Methods 0.000 claims description 2
- 230000008020 evaporation Effects 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000002834 transmittance Methods 0.000 abstract description 19
- 230000000694 effects Effects 0.000 abstract description 12
- 238000012545 processing Methods 0.000 abstract description 7
- 230000002401 inhibitory effect Effects 0.000 abstract 2
- 238000000464 low-speed centrifugation Methods 0.000 abstract 1
- 244000088401 Pyrus pyrifolia Species 0.000 description 26
- 235000011400 Pyrus pyrifolia Nutrition 0.000 description 26
- 235000015197 apple juice Nutrition 0.000 description 21
- 235000013399 edible fruits Nutrition 0.000 description 8
- 230000014759 maintenance of location Effects 0.000 description 7
- 230000000630 rising effect Effects 0.000 description 6
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 5
- 238000010298 pulverizing process Methods 0.000 description 5
- 230000003252 repetitive effect Effects 0.000 description 5
- 239000002893 slag Substances 0.000 description 5
- 239000004575 stone Substances 0.000 description 5
- 238000003756 stirring Methods 0.000 description 4
- 230000013872 defecation Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000006025 fining agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001629 suppression Effects 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
- A23L2/02—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
- 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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- Life Sciences & Earth Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a clear pear juice. The preparation method comprises the following steps: (1) screening and cleaning pears as a raw material; (2) crushing; (3) juicing; (4) filtering; (5) adding a buckwheat extract solution; (6) settling in a heat-preservation manner; and (7) performing low-speed centrifugation to obtain the clear pear juice. According to the preparation method, after a buckwheat extract is added, settling is performed at a temperature of 20-50 DEG C for 50 minutes in the heat-preservation manner, and further centrifugal pretreatment is performed by adopting a low-speed centrifuge to obtain the clear pear juice; the pear juice prepared according to the conditions has light transmittance of reaching up to 62.79 percent-106.3 percent and a browning-inhibiting rate of reaching up to 19.9 percent-86.6 percent, and has characteristics of low adding amount, high activity, and the like. A natural, pollution-free and low-cost clarifying method of inhibiting browning is provided for the pear juice processing industry and other industries.
Description
Technical field
The present invention relates to a kind of pear juice processing method technical field, specifically a kind of preparation method clarifying pear juice.
Background technology
Along with the develop rapidly of foods processing technique and domestic Fruit quality, the demand of people to fruit drink constantly rises, this just has higher requirement to the processing of pear juice, in the process of pear juice, and can along with the generation of brown stain, not only produce disgusting color, also accompany deterioration odorous, therefore, the technology of clarification processing is for guarantee fruit juice stability, prevent-browning, extends the shelf life and has important function.
Defecation method conventional at present mainly contains natural clarifying, ultrafiltration and method of pectinase.Natural subsidence technique is simple, but fruit juice is placed very easily rotten for a long time, cannot ensure juice quality, time-consuming and less stable; Higher with the current cost of fruit enzyme preparation clear juice, large-scale production is restricted; The pretreatment of ultrafiltration and milipore filter clean more difficult, and the most import of filter membrane, costly.
Summary of the invention
The invention provides a kind of preparation method clarifying pear juice, it has significant Restrain browning and accelerates clarification, and compared with existing fining agent, there is few additive, the features such as high activity, for pear juice processing industry and other industry all provide a kind of natural, pollution-free, the defecation method of the Restrain browning that cost is low.
The object of the invention is to be achieved through the following technical solutions: a kind of preparation method clarifying pear juice, is characterized in that: it comprises the following steps:
(1) screening of raw material pears and cleaning
By the clear water drip washing of raw material pears, wash agricultural chemicals and the silt on surface off;
(2) broken
By cleaned stoning pears, carry out fragmentation by disintegrating machine;
(3) squeeze the juice
Pears block after fragmentation is weighed, puts into hydraulic pressure juice extractor and squeeze the juice;
(4) filter
Pour the band scum juice liquid of above-mentioned steps gained into filter cloth to filter;
(5) buckwheat extract solution is added
In the juice of above-mentioned filtration gained, add buckwheat extract solution, buckwheat extract solution concentration is the 0.0005%-0.1% of juice quality;
(6) heat preservation settlement
By the insulation reaction 50min in water-bath of the pear juice containing buckwheat extract solution, period the holding temperature of water-bath be 20-50 DEG C;
(7) low-speed centrifugal obtains clarification pear juice
Pear juice after sedimentation to be transferred in refrigerated centrifuge centrifugal 30min under 270 × g centrifugal force condition, obtain clarification pear juice.
The preparation method of above-mentioned clarification pear juice, it is as the further refinement of technical scheme, and described step (4) filter cloth used is 120 order filter clothes.
Specifically, the preparation method of above-mentioned clarification pear juice, the preparation method of described step (5) described buckwheat extract is:
Step (A): dry
Buckwheat is carried out drying process by air blast drying baker at 60-80 DEG C and is less than 8% to moisture;
Step (B): pulverize
By the buckwheat after air-dry by multifunctional crusher process 60-90s;
Step (C): extract
Extract 5min according to material-water ratio 1: 10 0-60% ethanol room temperature, in triplicate filtrate is merged;
Step (D): concentrated
At the filtrate of merging is carried out evaporation and concentration or 100 DEG C by Rotary Evaporators at 60 DEG C, heating is concentrated into original volume 8-10%;
Step (E): dry
Use thermostat water bath at 100 DEG C, carry out drying with water bath the concentrate of step (D) gained to separate out to solid, then use vacuum drying chamber vacuum drying 12h at 60 DEG C, obtain buckwheat extract dry.
The preparation method of clarification pear juice of the present invention, has the following advantages:
After it adopts and add buckwheat extract in pear juice, 20-50 DEG C of heat preservation settlement 50min, and then obtain clarifying pear juice after using low speed centrifuge to carry out centrifugal treating, use the pear juice that above condition obtains, its light transmittance can reach 62.79%-106.3%; Its Restrain browning rate can reach 19.9%-86.6%, the features such as it has few additive, high activity, for pear juice processing industry and other industry all provide a kind of natural, pollution-free, and the defecation method of the Restrain browning that cost is low.
Detailed description of the invention
Technical scheme of the present invention is further described below in conjunction with embodiment, but described in claimed scope is not limited to.
Embodiment 1:
Clarify pears under room temperature and prepare case.
Overall step: by apple pear screening and cleaning → stoning, obstruct → squeeze the juice → filter-cloth filtering → interpolation buckwheat extract → natural subsidence → low-speed centrifugal → mensuration light transmittance, colour, browning index.
Select fresh mature, be of moderate size, disease-free apple pear, with clear water drip washing 20-30s, clean agricultural chemicals and the silt on surface.Split by clean apple pear, remove the faint yellow fruit stone part of apple pear, manually remove apple pear stalk, apple pear stripping and slicing is become 2.5 × 2.0cm size, and it is for subsequent use that precise reaches 200g, and the pears block cut is put into hydraulic pressure juice extractor fast, carries out pulverizing and squeeze the juice.Pour the slag liquid in juice extractor in off-the-shelf 120 order filter clothes manual filtration rapidly, obtain muddy apple and pear juice.
Pipette 14ml apple and pear juice with liquid-transfering gun to move in clean 20ml sample bottle, add the buckwheat extract 2ml that concentration is 0.4g/L, make the final concentration of buckwheat extract be that 0.05g/L fully mixes.Add the distilled water of same volume in contrast.Experiment operation repetitive twice.
After each sample bottle has been placed on sunlit left at room temperature natural subsidence 40min, with low speed centrifuge 270 × g low-speed centrifugal 30min, the clear juice ultra-violet and visible spectrophotometer of apple pear after centrifugal measures the light transmittance (T625) of apple and pear juice, colour (T440), browning index (A420).Calculate Restrain browning rate according to browning index, its formula is as follows:
Result is as following table 1.
The indices testing result of the apple and pear juice under table 1 room temperature after clarification
| Testing index | Blank | Buckwheat extract 0.05g/L |
| T625(％) | 54.26±0.23 | 83.26±0.42 |
| T440(％) | 14.45±0.55 | 31.22±0.35 |
| A420 | 0.899±0.03 | 0.559±0.03 |
| Restrain browning rate (%) | - | 37.8 |
From table 1, under room temperature buckwheat extract concentration be the apple and pear juice of 0.05g/L compared with blank, significantly improve 29% at the light transmittance at wavelength 625nm place, illustrate that buckwheat extract has good clarification; The colour of apple and pear juice is represented with T440, T440 higher explanation browning degree is lower, after adding buckwheat extract, colour improves 16.8%, simultaneously with the browning index that A420 represents, also show the brown stain that significantly can reduce apple and pear juice after adding buckwheat extract, when buckwheat extract concentration is 0.05g/L, Restrain browning rate is 37.8%, fully show, with after buckwheat extract process, effectively to suppress the brown stain of apple and pear juice, change organoleptic quality.
Embodiment 2:
Clarify apple pear under condition of different pH and prepare case.
Overall step: the screening of apple pear and cleaning → stoning, obstructs → squeezes the juice → filter-cloth filtering → adjust pH → interpolation buckwheat extract → sedimentation → low-speed centrifugal → mensuration light transmittance, colour, browning index.
Select fresh mature, be of moderate size, disease-free apple pear, with clear water drip washing 20-30s, clean agricultural chemicals and the silt on surface.Split by clean apple pear, remove the faint yellow fruit stone part of apple pear, manually remove apple pear stalk, apple pear stripping and slicing is become 2.5 × 2.0cm size, and it is for subsequent use that precise reaches 200g.The pears block cut is put into hydraulic pressure juice extractor fast, carries out pulverizing and squeeze the juice.Pour the slag liquid in juice extractor in off-the-shelf 120 order filter clothes manual filtration rapidly, obtain muddy apple and pear juice.Apple pear initial pH value is between 4.2-4.4, adds 1mol/LHCl and measures pH value while stirring, reaches 3.5,3.3,3.1,2.9,2.7,2.5 respectively to mixing apple and pear juice pH value.Pipetting 14ml apple and pear juice with liquid-transfering gun moves in clean 20ml sample bottle, configuring the buckwheat extract 2ml that concentration is 0.4g/L in advance, making the final concentration of buckwheat extract be that 0.05g/L fully mixes in sample bottle in having.Operation repetitive twice again.
After the sample bottle of different pH value (2.5-3.5) being moved into 40 DEG C of water-bath inside holding sedimentation 40min, with the centrifugal 30min of low speed centrifuge 270 × g.The clear juice ultra-violet and visible spectrophotometer of apple pear after centrifugal measures the light transmittance (T625) of apple and pear juice, colour (T440), browning index (A420).Calculate Restrain browning rate according to browning index, its formula is as follows:
Result is as following table 2.
Table 2 different pH apple and pear juice indices measures
As can be seen from Table 2, buckwheat extract is subject to the impact of the initial pH value of cider larger on apple clarification of juice and brown stain effect.Under adding same concentrations buckwheat extract condition, along with the reduction apple and pear juice light transmittance of pH obviously raises, and ascendant trend in gradient, and reach the highest by 95.2% when pH2.7, after be tending towards saturated gradually; Along with the reduction colour of pH is all in rising trend, browning index all presents downward trend, to being tending towards saturated during pH2.7, illustrates that lower pH value is conducive to the brown stain of buckwheat extract suppression apple and pear juice.When pH is 2.7, clarifying effect and Restrain browning effect all best, if the optimal process effect of apple and pear juice will be reached, the initial pH of apple pear can be adjusted to 2.7.
Embodiment 3:
Apple pear clarification preparation method under different temperature retention time condition.
Overall step: the screening of apple pear and cleaning → stoning, obstructs → squeezes the juice → filter-cloth filtering → adjust pH → interpolation buckwheat extract → sedimentation → low-speed centrifugal → mensuration light transmittance, colour, browning index.
Select fresh mature, be of moderate size, disease-free apple pear, with clear water drip washing 20-30s, clean agricultural chemicals and the silt on surface.Split by clean apple pear, remove the faint yellow fruit stone part of apple pear, manually remove apple pear stalk, apple pear stripping and slicing is become about 2.5 × 2.0 sizes, and it is for subsequent use that precise reaches 200g.The pears block cut is put into hydraulic pressure juice extractor fast, carries out pulverizing and squeeze the juice.Pour the slag liquid in juice extractor in off-the-shelf 120 order filter clothes manual filtration rapidly, obtain muddy apple and pear juice.Add 1mol/L HCl and measure pH value while stirring, pH is regulated to be stabilized in 2.7, pipetting 14ml apple and pear juice with liquid-transfering gun moves in clean 20ml sample bottle, configuring in having the buckwheat extract 2ml that concentration is 0.4g/L in advance in sample bottle, making the final concentration of buckwheat extract be that 0.05g/L fully mixes.Operation repetitive twice again.
Sample bottle is moved into difference heat preservation settlement 10min, 20min, 30min, 40min, 50min, 60min in 40 DEG C of water-baths.With low speed centrifuge 270 × g low-speed centrifugal 30min, the clear juice ultra-violet and visible spectrophotometer of the apple pear after centrifugal measures the light transmittance (T625) of apple and pear juice, colour (T440), browning index (A420).Calculate Restrain browning rate according to browning index, its formula is as follows:
Result is as following table 3.
Table 3 different temperature retention time apple pear indices measures
From table 3, under interpolation same concentrations buckwheat extract condition, changing temperature retention time affects larger on the brown stain of apple and pear juice and clarification, change the apple and pear juice of temperature retention time compared with blank, its light transmittance is along with the prolongation ascendant trend in gradient of time, when 50min, light transmittance reaches 99.85%, and along with the lengthening of temperature retention time, colour is tending towards saturated gradually; Browning index significantly declines along with the lengthening of temperature retention time, and when 50min, Restrain browning effect is the most obvious, is 0.237.Fully show that changing temperature retention time can effectively clarify and Restrain browning.
Embodiment 4:
Southern part of the country pear juice clarification preparation method under variable concentrations buckwheat extract condition
The screening of southern part of the country pears and cleaning → stoning, obstruct → squeeze the juice → filter-cloth filtering → adjust pH → interpolation buckwheat extract → sedimentation → low-speed centrifugal → mensuration light transmittance, colour, browning index
Select fresh mature, be of moderate size, disease-free southern part of the country pears, with clear water drip washing 20-30s, clean agricultural chemicals and the silt on surface.Split by clean southern part of the country pears, remove the faint yellow fruit stone part of southern part of the country pears, manually remove southern part of the country pears stalk, southern part of the country pears stripping and slicing is become about 2.5 × 2.0 sizes, and it is for subsequent use that precise reaches 200g, and the pears block cut is put into hydraulic pressure juice extractor fast, carries out pulverizing and squeeze the juice.Pour the slag liquid in juice extractor in off-the-shelf 120 order filter clothes manual filtration rapidly, obtain muddy southern part of the country pear juice.Add 1mol/L HCl and measure pH value while stirring, regulate pH to be stabilized in 3.0. liquid-transfering gun to pipette 14ml southern part of the country pear juice and move in clean 20ml sample bottle, configuring in having the buckwheat extract 2ml that concentration is respectively 4g/L, 0.8g/L, 0.4g/L, 0.16g/L, 0.08g/L, 0.04g/L in advance in sample bottle, making the final concentration of buckwheat extract be respectively 0.5g/L, 0.1g/L, 0.05g/L, 0.02g/L, 0.01g/L, 0.005g/L and fully mixing.Operation repetitive twice again.
Each sample bottle is moved into difference heat preservation settlement 40min in 40 DEG C of water-baths.With low speed centrifuge 270 × g low-speed centrifugal 30min, the clear juice ultra-violet and visible spectrophotometer of the southern part of the country pears after centrifugal measures the light transmittance (T625) of southern part of the country pear juice, colour (T440), browning index (A420).Calculate Restrain browning rate according to browning index, its formula is as follows:
Result is as following table 4.
Table 4 variable concentrations buckwheat extract southern part of the country pears indices measures
As table 4 is visible, add the southern part of the country pear juice of variable concentrations buckwheat extract compared with blank, the bright rising along with concentration of its light transmittance ascendant trend in gradient, and reach the highest 70.83% when 0.5g/L; Its colour, along with the rising of concentration is totally in first raising rear downward trend, reach the highest 16.83%, and the reason that the colour of 0.5g/L declines to some extent may be the interference of buckwheat extract intrinsic colour 0.1 time.Along with the rising of concentration, browning index reduces gradually, and Restrain browning rate reaches 50.11% when 0.5g/L.Absolutely prove that buckwheat extract concentration affects huge on the clarification of southern part of the country pears and brown stain.
Embodiment 5:
The preparation method of imperial crown pears is clarified under variable concentrations buckwheat extract condition.
Overall step: the screening of southern part of the country pears and cleaning → stoning, obstructs → squeezes the juice → filter-cloth filtering → adjust pH → interpolation buckwheat extract → sedimentation → low-speed centrifugal → mensuration light transmittance, colour, browning index.
Select fresh mature, be of moderate size, disease-free imperial crown pears, with clear water drip washing 20-30s, clean agricultural chemicals and the silt on surface.Split by clean imperial crown pears, remove the faint yellow fruit stone part of imperial crown pears, manually remove imperial crown pears stalk, the stripping and slicing of imperial crown pears is become about 2.5 × 2.0 sizes, and it is for subsequent use that precise reaches 200g, and the pears block cut is put into hydraulic pressure juice extractor fast, carries out pulverizing and squeeze the juice.Pour the slag liquid in juice extractor in off-the-shelf 120 order filter clothes manual filtration rapidly, obtain muddy imperial crown pear juice.Add 1mol/L HCl and measure pH value while stirring, regulate pH to be stabilized in 3.0. liquid-transfering gun to pipette 14ml imperial crown pear juice and move in clean 20ml sample bottle, configuring in having the buckwheat extract 2ml that concentration is respectively 4g/L, 0.8g/L, 0.4g/L, 0.16g/L, 0.08g/L, 0.04g/L in advance in sample bottle, making the final concentration of buckwheat extract be respectively 0.5g/L, 0.1g/L, 0.05g/L, 0.02g/L, 0.01g/L, 0.005g/L and fully mixing.Operation repetitive twice again.
Each sample bottle is moved into difference heat preservation settlement 40min in 40 DEG C of water-baths.With low speed centrifuge 270 × g low-speed centrifugal 30min, the imperial crown pears clear juice ultra-violet and visible spectrophotometer after centrifugal measures the light transmittance (T625) of the clear juice of imperial crown pears, colour (T440), browning index (A420).Calculate Restrain browning rate according to browning index, its formula is as follows:
Result is as following table 5
Table 5 variable concentrations buckwheat extract imperial crown pears indices measures
As table 5 can find out the clarifying effect of the imperial crown pear juice adding variable concentrations buckwheat extract and Restrain browning effect clearly.Compared with blank, its light transmittance significantly raises, and light transmittance when concentration is 0.5g/L is up to 106.3%.Colour is become better and better along with the rising of concentration, and reaches 80.69% when 0.5g/L; Its browning index significantly reduces along with the rising of concentration, minimum 0.135 is reached when 0.5g/L, Restrain browning rate now up to 86.61%. illustrate buckwheat extract concentration to the effect of imperial crown the operatic circle clarification of juice and brown stain very huge, reach best processing effect when concentration is 0.5g/L.
Above embodiment is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, any those skilled in the art, do not departing within the scope of technical solution of the present invention, make any a little variation when the technology contents of above-mentioned announcement can be utilized and be Equivalent embodiments, all belong within technical scope disclosed in this invention.
Claims (3)
1. clarify a preparation method for pear juice, it is characterized in that: it comprises the following steps:
(1) screening of raw material pears and cleaning
By the clear water drip washing of raw material pears, wash agricultural chemicals and the silt on surface off;
(2) broken
By cleaned stoning pears, carry out fragmentation by disintegrating machine;
(3) squeeze the juice
Pears block after fragmentation is weighed, puts into hydraulic pressure juice extractor and squeeze the juice;
(4) filter
Pour the band scum juice liquid of above-mentioned steps gained into filter cloth to filter;
(5) buckwheat extract solution is added
In the juice of above-mentioned filtration gained, add buckwheat extract solution, buckwheat extract solution concentration is the 0.0005%-0.1% of juice quality;
(6) heat preservation settlement
By the insulation reaction 50min in water-bath of the pear juice containing buckwheat extract solution, period the holding temperature of water-bath be 20-50 DEG C;
(7) low-speed centrifugal obtains clarification pear juice
Pear juice after sedimentation to be transferred in refrigerated centrifuge centrifugal 30min under 270 × g centrifugal force condition, obtain clarification pear juice.
2. clarify the preparation method of pear juice according to claim 1, it is characterized in that: described step (4) filter cloth used is 120 order filter clothes.
3. according to claim 1 or 2, clarify the preparation method of pear juice, it is characterized in that: the preparation method of described step (5) described buckwheat extract is:
Step (A): dry
Buckwheat is carried out drying process by air blast drying baker at 60-80 DEG C and is less than 8% to moisture;
Step (B): pulverize
By the buckwheat after air-dry by multifunctional crusher process 60-90s;
Step (C): extract
Extract 5min according to material-water ratio 1: 10 0-60% ethanol room temperature, in triplicate filtrate is merged;
Step (D): concentrated
At the filtrate of merging is carried out evaporation and concentration or 100 DEG C by Rotary Evaporators at 60 DEG C, heating is concentrated into original volume 8-10%;
Step (E): dry
Use thermostat water bath at 100 DEG C, carry out drying with water bath the concentrate of step (D) gained to separate out to solid, then use vacuum drying chamber vacuum drying 12h at 60 DEG C, obtain buckwheat extract dry.
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| CN201410378307.5A CN104223238B (en) | 2014-07-29 | 2014-07-29 | A kind of preparation method for clarifying pear juice |
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| CN201410378307.5A CN104223238B (en) | 2014-07-29 | 2014-07-29 | A kind of preparation method for clarifying pear juice |
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| CN104223238A true CN104223238A (en) | 2014-12-24 |
| CN104223238B CN104223238B (en) | 2017-11-24 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN106213088A (en) * | 2016-07-25 | 2016-12-14 | 江南大学 | A kind of preparation technology of fresh pear juice |
| CN108244423A (en) * | 2018-03-28 | 2018-07-06 | 贵州兴正现代农业发展有限公司 | Pear juice processing method |
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| CN104223238B (en) | 2017-11-24 |
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