CN104223238B - A kind of preparation method for clarifying pear juice - Google Patents
A kind of preparation method for clarifying pear juice Download PDFInfo
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- CN104223238B CN104223238B CN201410378307.5A CN201410378307A CN104223238B CN 104223238 B CN104223238 B CN 104223238B CN 201410378307 A CN201410378307 A CN 201410378307A CN 104223238 B CN104223238 B CN 104223238B
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- 235000015206 pear juice Nutrition 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241000219051 Fagopyrum Species 0.000 claims abstract description 54
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 41
- 241000220324 Pyrus Species 0.000 claims abstract description 34
- 235000021017 pears Nutrition 0.000 claims abstract description 34
- 238000005352 clarification Methods 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 238000012545 processing 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000001914 filtration Methods 0.000 claims description 12
- 239000004744 fabric Substances 0.000 claims description 10
- 239000003905 agrochemical Substances 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000004062 sedimentation Methods 0.000 claims description 7
- 238000000605 extraction Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 238000002834 transmittance Methods 0.000 abstract description 18
- 230000000694 effects Effects 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 9
- 230000013872 defecation Effects 0.000 abstract description 4
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 244000088401 Pyrus pyrifolia Species 0.000 description 29
- 235000011400 Pyrus pyrifolia Nutrition 0.000 description 29
- 235000015197 apple juice Nutrition 0.000 description 15
- 235000013399 edible fruits Nutrition 0.000 description 9
- 238000002791 soaking Methods 0.000 description 7
- 238000005119 centrifugation Methods 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 201000010099 disease Diseases 0.000 description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 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
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000000108 ultra-filtration Methods 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 230000020477 pH reduction Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000000047 product Substances 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
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 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
- 238000002156 mixing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—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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- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method for clarifying pear juice, it comprises the following steps：(1) screening and cleaning of raw material pears；(2) crush；(3) squeeze the juice；(4) filter；(5) buckwheat extract solution is added；(6) heat preservation settlement；(7) low-speed centrifugal obtains clarification pear juice.After the present invention is using buckwheat extract is added, 20 50 DEG C of heat preservation settlement 50min, and then obtain clarifying pear juice after carrying out centrifugal treating using low speed centrifuge, the pear juice obtained using conditions above, its light transmittance is up to 62.79% 106.3%；For its Restrain browning rate up to 19.9% 86.6%, it has the features such as few additive, high activity, and a kind of natural, pollution-free, the defecation method of the low Restrain browning of cost is each provided with for pear juice processing industry and other industries.
Description
Technical field
The present invention relates to a kind of pear juice processing method technical field, a kind of specifically preparation method for clarifying pear juice.
Background technology
With the rapid development of foods processing technique and domestic Fruit quality, on people are continuous to the demand of fruit drink
Liter, this just proposes higher requirement to the processing of pear juice, in the process of pear juice, understands the generation along with brown stain, no
Disgusting color is only produced, also with odorous deterioration, therefore, clarifies the technology of processing for ensureing fruit juice stability,
Prevent-browning, extend the shelf life and play an important roll.
Currently used defecation method mainly has natural clarifying, ultrafiltration and method of pectinase.Natural subsidence technique is simple,
But fruit juice is placed for a long time easily to go bad, and can not ensure juice quality, time-consuming and less stable；With fruit enzyme preparation clear juice
Cost is higher at present, and large-scale production is restricted；The pretreatment of ultrafiltration and ultrafiltration Membrane cleaning are relatively difficult, and filter membrane is most
Import, it is costly.
The content of the invention
The present invention provides a kind of preparation method for clarifying pear juice, and it has significant Restrain browning and accelerates clarification,
And compared with existing fining agent, there is the features such as few additive, high activity, carried for pear juice processing industry and other industries
A kind of natural, pollution-free, the defecation method of the low Restrain browning of cost is supplied.
The purpose of the present invention is achieved through the following technical solutions：A kind of preparation method for clarifying pear juice, its feature
It is：It comprises the following steps：
(1) screening and cleaning of raw material pears
Raw material pears are eluted with clear water, wash the agricultural chemicals and silt on surface off；
(2) crush
By cleaned stoning pears, crushed by disintegrating machine；
(3) squeeze the juice
Pears block after will be broken is weighed, and is put into hydraulic juicer and is squeezed the juice；
(4) filter
The band scum juice liquid obtained by above-mentioned steps is poured into filter cloth to be filtered；
(5) buckwheat extract solution is added
Buckwheat extract solution is added in the juice obtained by above-mentioned filtering, buckwheat extract solution concentration is juice quality
0.0005%-0.1%；
(6) heat preservation settlement
By the pear juice containing buckwheat extract solution in water-bath insulation reaction 50min, during which water-bath insulation temperature
Spend for 20-50 DEG C；
(7) low-speed centrifugal obtains clarification pear juice
Pear juice after sedimentation is transferred in refrigerated centrifuge under the conditions of 270 × g centrifugal force and centrifuges 30min, is clarified
Pear juice.
The preparation method of above-mentioned clarification pear juice, its further refinement as technical scheme, filter cloth used in the step (4)
For 120 mesh filter clothes.
Specifically, the preparation method of above-mentioned clarification pear juice, the preparation method of the step (5) buckwheat extract
For：
Step (A)：Dry
Processing to moisture is dried at 60-80 DEG C by air blast drying baker in buckwheat and is less than 8%；
Step (B)：Crush
Buckwheat after air-drying is handled into 60-90s by multifunctional crusher；
Step (C)：Extraction
According to the 0-60% ethanol room temperature extraction 5min of material-water ratio 1: 10, filtrate is merged in triplicate；
Step (D)：Concentration
The filtrate of merging is evaporated heating at concentration or 100 DEG C at 60 DEG C by Rotary Evaporators and is concentrated into substance
Product 8-10%；
Step (E)：Dry
The concentrate obtained by step (D) is carried out into drying with water bath to solid at 100 DEG C using thermostat water bath to separate out, so
12h is dried in vacuo at 60 DEG C using vacuum drying chamber afterwards, obtains buckwheat extract dry.
The preparation method of clarification pear juice of the present invention, has advantages below：
After it into pear juice using buckwheat extract is added, 20-50 DEG C of heat preservation settlement 50min, and then use low-speed centrifugal
Machine obtains clarifying pear juice after carrying out centrifugal treating, and the pear juice obtained using conditions above, its light transmittance is up to 62.79%-
106.3%；For its Restrain browning rate up to 19.9%-86.6%, it has the features such as few additive, high activity, is processed for pear juice
Industrial and other industries are each provided with a kind of natural, pollution-free, the defecation method of the low Restrain browning of cost.
Embodiment
Technical scheme is further described with reference to embodiment, but claimed scope is not limited to institute
State.
Embodiment 1：
Pears are clarified at room temperature prepares case.
Overall step：By apple pear screening and cleaning → stoning, obstruct → squeeze the juice → filter-cloth filtering → addition buckwheat extract
→ natural subsidence → low-speed centrifugal → measure light transmittance, colour, browning index.
Fresh mature is selected, is of moderate size, disease-free apple pear, 20-30s is eluted with clear water, cleans the agricultural chemicals on surface
And silt.Clean apple pear is split, the faint yellow fruit stone part of apple pear is removed, apple pear stalk is removed manually, by apple pear
Into 2.5 × 2.0cm sizes, precise is standby up to 200g, and the pears block cut is quickly put into hydraulic juicer, carries out for stripping and slicing
Crushing is squeezed the juice.Slag liquid in juice extractor is poured into rapidly manual filtration in 120 mesh filter clothes being ready for, obtains muddy apple pear
Juice.
14ml apple and pear juices are pipetted with liquid-transfering gun to move into clean 20ml sample bottles, add the buckwheat that concentration is 0.4g/L
Extract 2ml, the final concentration of 0.05g/L of buckwheat extract is set fully to mix.The distilled water of same volume is added as control.
Test operation repetitive twice.
After each sample bottle has been placed on into the sunlit 40min of standing natural subsidence at room temperature, with low speed centrifuge 270
× g low-speed centrifugal 30min, the apple pear juice after centrifugation determine the light transmittance of apple and pear juice with ultra-violet and visible spectrophotometer
(T625), colour (T440), browning index (A420).Restrain browning rate is calculated according to browning index, its formula is as follows：
As a result such as table 1 below.
Table 1 clarify at room temperature after apple and pear juice indices testing result
| Testing index | Blank control | 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, the apple and pear juice that buckwheat extract concentration is 0.05g/L at room temperature is compared with blank control, in ripple
Light transmittance at long 625nm significantly improves 29%, illustrates that buckwheat extract has good clarification；Apple is represented with T440
The colour of pear juice, T440 is higher, and explanation browning degree is lower, and colour improves 16.8% after adding buckwheat extract, uses simultaneously
The browning index that A420 is represented, also indicate that the brown stain that can significantly reduce apple and pear juice after addition buckwheat extract, buckwheat extraction
When thing concentration is 0.05g/L, Restrain browning rate is 37.8%, fully shows after being handled with buckwheat extract, can effectively suppress apple
The brown stain of fruit pear juice, change organoleptic quality.
Embodiment 2：
Apple pear is clarified under condition of different pH and prepares case.
Overall step：The screening and cleaning → stoning of apple pear, obstruct → squeeze the juice → filter-cloth filtering → tune pH value → addition buckwheat
Wheat extract → sedimentation → low-speed centrifugal → measure light transmittance, colour, browning index.
Fresh mature is selected, is of moderate size, disease-free apple pear, 20-30s is eluted with clear water, cleans the agricultural chemicals on surface
And silt.Clean apple pear is split, the faint yellow fruit stone part of apple pear is removed, apple pear stalk is removed manually, by apple pear
Stripping and slicing is standby up to 200g into 2.5 × 2.0cm sizes, precise.The pears block cut is quickly put into hydraulic juicer, carried out
Crushing is squeezed the juice.Slag liquid in juice extractor is poured into rapidly manual filtration in 120 mesh filter clothes being ready for, obtains muddy apple pear
Juice.Apple pear initial pH value adds 1mol/L HCl and determines pH value while stirring between 4.2-4.4, to mixing apple and pear juice
PH value respectively reaches 3.5,3.3,3.1,2.9,2.7,2.5.14ml apple and pear juices, which are pipetted, with liquid-transfering gun moves into clean 20ml samples
It is in the buckwheat extract 2ml for having and having configured that concentration is 0.4g/L in advance in product bottle, in sample bottle, makes the final concentration of buckwheat extract
Fully mixed for 0.05g/L.Operation repetitive is twice again.
After the sample bottle of different pH value (2.5-3.5) is moved into 40 DEG C of water-bath inside holding sedimentation 40min, low-speed centrifugal is used
270 × g of machine centrifuges 30min.Apple pear juice after centrifugation determines the printing opacity of apple and pear juice with ultra-violet and visible spectrophotometer
Spend (T625), colour (T440), browning index (A420).Restrain browning rate is calculated according to browning index, its formula is as follows：
As a result such as table 2 below.
The different pH apple and pear juices indices measure of table 2
As can be seen from Table 2, initial pH value of the buckwheat extract to apple clarification of juice and brown stain effect by cider
Have a great influence.It is significantly raised with pH reduction apple and pear juice light transmittance under the conditions of adding same concentrations buckwheat extract, and be in
Gradient ascendant trend, and reach highest 95.2% in pH 2.7, gradually tend to saturation afterwards；Presented with pH reduction colour
The trend of liter, downward trend is presented in browning index, to saturation is tended to during pH 2.7, illustrates that relatively low pH value is advantageous to buckwheat extraction
Thing suppresses the brown stain of apple and pear juice.When pH is 2.7, clarifying effect and Restrain browning effect are all optimal, if to reach apple
The optimal process effect of pear juice, the initial pH of apple pear can be adjusted to 2.7.
Embodiment 3：
Apple pear clarifies preparation method under the conditions of different soaking times.
Overall step：The screening and cleaning → stoning of apple pear, obstruct → squeeze the juice → filter-cloth filtering → tune pH value → addition buckwheat
Wheat extract → sedimentation → low-speed centrifugal → measure light transmittance, colour, browning index.
Fresh mature is selected, is of moderate size, disease-free apple pear, 20-30s is eluted with clear water, cleans the agricultural chemicals on surface
And silt.Clean apple pear is split, the faint yellow fruit stone part of apple pear is removed, apple pear stalk is removed manually, by apple pear
Stripping and slicing is standby up to 200g into 2.5 × 2.0 or so sizes, precise.The pears block cut is quickly put into hydraulic juicer, entered
Row crushing is squeezed the juice.Slag liquid in juice extractor is poured into rapidly manual filtration in 120 mesh filter clothes being ready for, obtains muddy apple
Pear juice.Add 1mol/LHCl and determine pH value while stirring, regulation pH is stable 2.7, pipettes 14ml apple and pear juices with liquid-transfering gun and moves
Enter in clean 20ml sample bottles, be in the buckwheat extract 2ml for having and having configured that concentration is 0.4g/L in advance in sample bottle, make buckwheat
The final concentration of 0.05g/L of extract is fully mixed.Operation repetitive is twice again.
Will sample bottle move into 40 DEG C of water-baths in respectively heat preservation settlement 10min, 20min, 30min, 40min, 50min,
60min.With low speed centrifuge 270 × g low-speed centrifugal 30min, the apple pear juice ultraviolet-visible spectrophotometric after centrifugation
The light transmittance (T625) of meter measure apple and pear juice, colour (T440), browning index (A420).Calculated according to browning index and suppress brown
Variability, its formula are as follows：
As a result such as table 3 below.
The different soaking time apple pear indices measure of table 3
From table 3, under the conditions of same concentrations buckwheat extract is added, change brown stain of the soaking time to apple and pear juice
Had a great influence with clarification, change the apple and pear juice of soaking time compared with blank control, the extension of its light transmittance over time is in
Gradient ascendant trend, in 50min, light transmittance reaches 99.85%, and with the lengthening of soaking time, colour gradually tends to saturation；
Browning index is remarkably decreased with the lengthening of soaking time, and in 50min, Restrain browning effect is most obvious, is 0.237.Abundant table
Bright change soaking time can effectively clarify and Restrain browning.
Embodiment 4：
Southern part of the country pear juice clarifies preparation method under the conditions of various concentrations buckwheat extract
The screening and cleaning → stoning of southern part of the country pears, obstruct → squeeze the juice → filter-cloth filtering → tune pH value → addition buckwheat extract →
Sedimentation → low-speed centrifugal → measure light transmittance, colour, browning index
Fresh mature is selected, is of moderate size, disease-free southern part of the country pears, 20-30s is eluted with clear water, cleans the agricultural chemicals on surface
And silt.Clean southern part of the country pears are split, the faint yellow fruit stone part of southern part of the country pears is removed, southern part of the country pears stalk is removed manually, by southern part of the country pears
Into 2.5 × 2.0 or so sizes, precise is standby up to 200g, and the pears block cut is quickly put into hydraulic juicer, entered for stripping and slicing
Row crushing is squeezed the juice.Slag liquid in juice extractor is poured into rapidly manual filtration in 120 mesh filter clothes being ready for, obtains the muddy southern part of the country
Pear juice.Add 1mol/L HCl and determine pH value while stirring, regulation pH is stable to pipette 14ml southern parts of the country pear juice in 3.0. with liquid-transfering gun
Move into clean 20ml sample bottles, in sample bottle in advance in configured concentration be respectively 4g/L, 0.8g/L, 0.4g/L,
0.16g/L, 0.08g/L, 0.04g/L buckwheat extract 2ml, the final concentration for making buckwheat extract are respectively 0.5g/L, 0.1g/
L, 0.05g/L, 0.02g/L, 0.01g/L, 0.005g/L are fully mixed.Operation repetitive is twice again.
Each sample bottle is moved into heat preservation settlement 40min is distinguished in 40 DEG C of water-baths.With low speed centrifuge 270 × g low speed
30min is centrifuged, the southern part of the country pears juice after centrifugation determines the light transmittance (T625) of southern part of the country pear juice with ultra-violet and visible spectrophotometer,
Colour (T440), browning index (A420).Restrain browning rate is calculated according to browning index, its formula is as follows：
As a result such as table 4 below.
The various concentrations buckwheat extract southern part of the country pears indices measure of table 4
As table 4 is visible, add the southern part of the country pear juice of various concentrations buckwheat extract compared with blank control, its light transmittance it is bright with
The rise ascendant trend, and reach highest 70.83% in 0.5g/L in gradient of concentration；Its colour is with the rise of concentration
It is overall to reach highest 16.83% at 0.1 in downward trend after first raising, and the original that 0.5g/L colour has declined
Because being probably the interference of buckwheat extract intrinsic colour.With the rise of concentration, browning index gradually reduces, and Restrain browning rate exists
Reach 50.11% during 0.5g/L.It is huge to absolutely prove that clarification and brown stain of the buckwheat extract concentration on southern part of the country pears influence.
Embodiment 5：
The preparation method of imperial crown pears is clarified under the conditions of various concentrations buckwheat extract.
Overall step：The screening and cleaning → stoning of southern part of the country pears, obstruct → squeeze the juice → filter-cloth filtering → tune pH value → addition buckwheat
Wheat extract → sedimentation → low-speed centrifugal → measure light transmittance, colour, browning index.
Fresh mature is selected, is of moderate size, disease-free imperial crown pears, 20-30s is eluted with clear water, cleans the agricultural chemicals on surface
And silt.Clean imperial crown pears are split, the faint yellow fruit stone part of imperial crown pears is removed, imperial crown pears stalk is removed manually, by imperial crown pears
Into 2.5 × 2.0 or so sizes, precise is standby up to 200g, and the pears block cut is quickly put into hydraulic juicer, entered for stripping and slicing
Row crushing is squeezed the juice.Slag liquid in juice extractor is poured into rapidly manual filtration in 120 mesh filter clothes being ready for, obtains muddy imperial crown
Pear juice.Add 1mol/L HCl and determine pH value while stirring, regulation pH is stable to pipette 14ml imperial crown pear juices in 3.0. with liquid-transfering gun
Move into clean 20ml sample bottles, in sample bottle in advance in configured concentration be respectively 4g/L, 0.8g/L, 0.4g/L,
0.16g/L, 0.08g/L, 0.04g/L buckwheat extract 2ml, the final concentration for making buckwheat extract are respectively 0.5g/L, 0.1g/
L, 0.05g/L, 0.02g/L, 0.01g/L, 0.005g/L are fully mixed.Operation repetitive is twice again.
Each sample bottle is moved into heat preservation settlement 40min is distinguished in 40 DEG C of water-baths.With low speed centrifuge 270 × g low speed
30min is centrifuged, the imperial crown pears juice after centrifugation determines the light transmittance of imperial crown pears juice with ultra-violet and visible spectrophotometer
(T625), colour (T440), browning index (A420).Restrain browning rate is calculated according to browning index, its formula is as follows：
As a result such as table 5 below
The various concentrations buckwheat extract imperial crown pears indices of table 5 determine
Such as table 5 it can be seen that the clarifying effect and Restrain browning effect of the imperial crown pear juice of addition various concentrations buckwheat extract
Clearly.Compared with blank control, its light transmittance significantly raises, and light transmittance when concentration is 0.5g/L is up to 106.3%.Color
Value is become better and better with the rise of concentration, and reaches 80.69% in 0.5g/L；Its browning index is notable with the rise of concentration
Reduce, minimum 0.135 is reached in 0.5g/L, Restrain browning rate now is up to 86.61%. and illustrates buckwheat extract concentration
It is very huge to the effect and brown stain of imperial crown the operatic circle clarification of juice, reach optimal processing effect when concentration is 0.5g/L.
Above example is only presently preferred embodiments of the present invention, not makees any formal limitation to the present invention, any
Those skilled in the art, without departing from the scope of the present invention, when the technology contents using the disclosure above
It is equivalent embodiment to make any a little change, and is belonged within technical scope disclosed in this invention.
Claims (2)
- A kind of 1. preparation method for clarifying pear juice, it is characterised in that：It comprises the following steps：(1) screening and cleaning of raw material pearsRaw material pears are eluted with clear water, wash the agricultural chemicals and silt on surface off；(2) crushBy cleaned stoning pears, crushed by disintegrating machine；(3) squeeze the juicePears block after will be broken is weighed, and is put into hydraulic juicer and is squeezed the juice；(4) filterPour the band scum juice liquid obtained by above-mentioned steps into filter cloth to be filtered, the juice of muddiness is obtained, then toward in muddy juice Add 1mol/L HCl and determine pH value while stirring so that pH value 2.7；(5) buckwheat extract solution is addedBuckwheat extract solution is added in the juice obtained by above-mentioned filtering, makes the final concentration of juice quality of buckwheat extract 0.0005%-0.1%；(6) heat preservation settlementBy the pear juice containing buckwheat extract solution in water-bath insulation reaction 50min, during which the holding temperature of water-bath be 20-50℃；(7) low-speed centrifugal obtains clarification pear juicePear juice after sedimentation is transferred in refrigerated centrifuge 30min is centrifuged under the conditions of 270 × g centrifugal force, obtain clarification pear juice, The preparation method of the step (5) buckwheat extract is：Step (A)：DryProcessing to moisture is dried at 60-80 DEG C by air blast drying baker in buckwheat and is less than 8%；Step (B)：CrushBuckwheat after air-drying is handled into 60-90s by multifunctional crusher；Step (C)：ExtractionAccording to the 0-60% ethanol room temperature extraction 5min of material-water ratio 1: 10, filtrate is merged in triplicate；Step (D)：ConcentrationThe filtrate of merging is evaporated heating at concentration or 100 DEG C at 60 DEG C by Rotary Evaporators and is concentrated into original volume 8- 10%；Step (E)：DryThe concentrate obtained by step (D) is carried out into drying with water bath to solid at 100 DEG C using thermostat water bath to separate out, then made 12h is dried in vacuo at 60 DEG C with vacuum drying chamber, obtains buckwheat extract.
- 2. the preparation method of pear juice is clarified according to claim 1, it is characterised in that：Filter cloth used in the step (4) is 120 Mesh filter cloth.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410378307.5A CN104223238B (en) | 2014-07-29 | 2014-07-29 | A kind of preparation method for clarifying pear juice |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410378307.5A CN104223238B (en) | 2014-07-29 | 2014-07-29 | A kind of preparation method for clarifying pear juice |
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| Publication Number | Publication Date |
|---|---|
| CN104223238A CN104223238A (en) | 2014-12-24 |
| CN104223238B true CN104223238B (en) | 2017-11-24 |
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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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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1775112A (en) * | 2004-11-16 | 2006-05-24 | 河北农业大学 | Pear juice and processing method thereof |
| CN101803778A (en) * | 2010-03-04 | 2010-08-18 | 承德远山果农饮品有限公司 | Method for preparing natural polyphenol-concentrated sour pear juice and method for preparing sour pear drink |
| CN103393038A (en) * | 2013-08-28 | 2013-11-20 | 烟台北方安德利果汁股份有限公司 | Method for processing high-color-value stable clear concentrated pear juice |
| CN103416815A (en) * | 2013-07-18 | 2013-12-04 | 芜湖乐锐思信息咨询有限公司 | Concentrated pear juice processing technology |
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| CN1775112A (en) * | 2004-11-16 | 2006-05-24 | 河北农业大学 | Pear juice and processing method thereof |
| CN101803778A (en) * | 2010-03-04 | 2010-08-18 | 承德远山果农饮品有限公司 | Method for preparing natural polyphenol-concentrated sour pear juice and method for preparing sour pear drink |
| CN103416815A (en) * | 2013-07-18 | 2013-12-04 | 芜湖乐锐思信息咨询有限公司 | Concentrated pear juice processing technology |
| CN103393038A (en) * | 2013-08-28 | 2013-11-20 | 烟台北方安德利果汁股份有限公司 | Method for processing high-color-value stable clear concentrated pear juice |
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| "荞麦中类黄酮的研究进展";罗庆林等;《食品研究与开发》;20080229(第2期);第160-164页 * |
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