CN104366632A - Grape juice processing technology - Google Patents
Grape juice processing technology Download PDFInfo
- Publication number
- CN104366632A CN104366632A CN201410757538.7A CN201410757538A CN104366632A CN 104366632 A CN104366632 A CN 104366632A CN 201410757538 A CN201410757538 A CN 201410757538A CN 104366632 A CN104366632 A CN 104366632A
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- CN
- China
- Prior art keywords
- processing technology
- jam
- grape
- grape juice
- cooling
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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
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a grape juice processing technology. The processing technology includes the following steps of fruit sorting, cleaning, crushing and stalk removal, heating, juicing, jam removal, vacuum sterilization and cooling, vacuum concentration, sugar content regulation, freezing, filling, sealing, sterilization and freezing preservation. The grape juice processing technology has the advantages that an automatic discharge centrifuge is adopted for removing jam, the jam is treated without enzymes, turbidity of grape juice is better kept, quality and fragrance of the grape juice are guaranteed by sterilization and cooling and concentration performed under vacuum regulation, oxidation is avoided, intrinsic color and flavor of the grape juice can be well kept, and damage and loss of nutritional components and functional components are reduced to the greatest extent.
Description
Technical field
The present invention relates to a kind of food technology field, be specifically related to a kind of processing technology of grape material fruit juice.
Background technology
Grape is the maximum fruit of whole world cultivated area, and its output also occupies fruits output prostatitis, the world always, occupies important function in national economy and world commerce.Grape is the fruit of Vitaceae fallen leaves bejuco, another name Pu grape, Portugal, Pu Tao, the purple cherry of gift etc.Grape kind is a lot, contains most with european race (Vitis vinifera) and U.S.'s kind (Vitislabrusca) cultivation, has economic worth most.Grape is distributed in China various places, and the main place of production is the provinces and regions such as Xinjiang, Hebei, Shandong, Shanxi, Liaoning, Gansu, Henan, Anhui, Ningxia.Grape has very high nutritive value, except containing except abundant sugar, acid and multivitamin, also containing functional nutrient compositions such as resveratrol, OPC, tannin, natural colouring matters.About have 85% in current whole world grape total output for wine brewing, 12% for eating raw, and 5% for making raisins, and the grape material proportion for the manufacture of grape juice beverage etc. is very little.
According to surveying and determination, grape berry (grape juice) is except moisture content, also containing 15g/100g carbohydrate of having an appointment (mainly glucose, fructose and pentose), various organic acid (malic acid, tartaric acid and a small amount of citric acid, butanedioic acid, gallic acid, oxalic acid, salicylic acid etc.) and mineral matter, and various vitamin, amino acid, protein, carbohydrate, crude fibre, calcium, phosphorus, iron, carrotene, thiamine, riboflavin, niacin, ascorbic acid, lecithin etc.
Summary of the invention
For the technical problem of above-mentioned existence, the object of the invention is: the processing technology proposing a kind of grape material fruit juice, the original color and luster of grape juice, local flavor can be kept well, at utmost reduce the failure loss of nutritional labeling and functional component.
Technical solution of the present invention is achieved in that a kind of processing technology of grape material fruit juice, comprises following processing step: choosing fruit → clean → abolish destemming → heat → squeeze the juice → except jam → vacreation cooling → Vacuum Concentration → pol adjustment → freezing → filling → sealing → sterilizing → freezing; Described except jam technique employing automatic discharge centrifugal separator is except jam, centrifuge speed is at least 6000 revs/min; Described vacreation process for cooling adopts plate heat exchanger after evacuation to carry out sterilization cooling, and sterilization temperature is 80-85 DEG C, and the time is 10-15 second; Described vacuum concentration process adopts forced cyclic type Low-temperature vacuum concentration device to carry out.
Preferably, adopt fruit juice, liquid glucose, essence and the pigment after concentrated to join in blend tank mix in described pol adjusting process, mixing limit, limit is stirred; Described pigment consumption is less than 0.1%.
Preferably, when described filling and sealing technique is filling, grape juice temperature controls at about 60 DEG C, to ensure having certain vacuum in tank, and seals in time.
Due to the utilization of technique scheme, the present invention compared with prior art has following advantages:
The processing technology of grape material fruit juice of the present invention, adopt automatic discharge centrifugal separator except jam, do not adopt ferment treatment jam, better maintain the turbidity of grape juice, sterilization cooling all under vacuum tyre regulates and concentration technology, ensure that the quality of grape juice, fragrance, avoids oxidation, the original color and luster of grape juice, local flavor can be kept well, at utmost reduce the failure loss of nutritional labeling and functional component.
Detailed description of the invention
The processing technology of a kind of grape material fruit juice of the present invention, comprises following processing step: choosing fruit → clean → abolish destemming → heat → squeeze the juice → except jam → vacreation cooling → Vacuum Concentration → pol adjustment → freezing → filling → sealing → sterilizing → freezing; Described except jam technique employing automatic discharge centrifugal separator is except jam, centrifuge speed is at least 6000 revs/min; Described vacreation process for cooling adopts plate heat exchanger after evacuation to carry out sterilization cooling, and sterilization temperature is 80-85 DEG C, and the time is 10-15 second; Described vacuum concentration process adopts forced cyclic type Low-temperature vacuum concentration device to carry out.
Adopt fruit juice, liquid glucose, essence and the pigment after concentrated to join in blend tank in described pol adjusting process and mix, mixing limit, limit is stirred; Described pigment consumption is less than 0.1%.
When described filling and sealing technique is filling, grape juice temperature controls at about 60 DEG C, to ensure having certain vacuum in tank, and seals in time.
The processing technology of grape material fruit juice of the present invention, adopt automatic discharge centrifugal separator except jam, do not adopt ferment treatment jam, better maintain the turbidity of grape juice, sterilization cooling all under vacuum tyre regulates and concentration technology, ensure that the quality of grape juice, fragrance, avoids oxidation, the original color and luster of grape juice, local flavor can be kept well, at utmost reduce the failure loss of nutritional labeling and functional component.
Above-described embodiment is only for illustrating technical conceive of the present invention and feature; its object is to person skilled in the art can be understood content of the present invention and be implemented; can not limit the scope of the invention with this; all equivalences done according to Spirit Essence of the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (3)
1. the processing technology of a grape material fruit juice, it is characterized in that, comprise following processing step: choosing fruit → clean → abolish destemming → heat → squeeze the juice → except jam → vacreation cooling → Vacuum Concentration → pol adjustment → freezing → filling → sealing → sterilizing → freezing; Described except jam technique employing automatic discharge centrifugal separator is except jam, centrifuge speed is at least 6000 revs/min; Described vacreation process for cooling adopts plate heat exchanger after evacuation to carry out sterilization cooling, and sterilization temperature is 80-85 DEG C, and the time is 10-15 second; Described vacuum concentration process adopts forced cyclic type Low-temperature vacuum concentration device to carry out.
2. the processing technology of a kind of grape material fruit juice according to claim 1, is characterized in that, adopts fruit juice, liquid glucose, essence and the pigment after concentrated to join in blend tank to mix in described pol adjusting process, and mixing limit, limit is stirred; Described pigment consumption is less than 0.1%.
3. the processing technology of a kind of grape material fruit juice according to claim 1, is characterized in that, when described filling and sealing technique is filling, grape juice temperature controls at about 60 DEG C, to ensure having certain vacuum in tank, and seals in time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757538.7A CN104366632A (en) | 2014-12-12 | 2014-12-12 | Grape juice processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410757538.7A CN104366632A (en) | 2014-12-12 | 2014-12-12 | Grape juice processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366632A true CN104366632A (en) | 2015-02-25 |
Family
ID=52546023
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410757538.7A Pending CN104366632A (en) | 2014-12-12 | 2014-12-12 | Grape juice processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366632A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744433A (en) * | 2017-11-06 | 2019-05-14 | 内蒙古伊利实业集团股份有限公司 | A kind of grape juice and preparation method thereof with pericarp fiber |
| CN112970833A (en) * | 2021-04-12 | 2021-06-18 | 湖南君旗酒业有限公司 | Pretreatment method of high-color-value and high-quality vitis davidii raw material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606738A (en) * | 2009-07-17 | 2009-12-23 | 新疆农业大学 | Processing method before a kind of grape juice processing |
| CN103054109A (en) * | 2012-12-29 | 2013-04-24 | 谭玮玮 | Fruit beverage |
| CN104172347A (en) * | 2014-07-29 | 2014-12-03 | 殷志杰 | Processing method of dark grape juice |
-
2014
- 2014-12-12 CN CN201410757538.7A patent/CN104366632A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606738A (en) * | 2009-07-17 | 2009-12-23 | 新疆农业大学 | Processing method before a kind of grape juice processing |
| CN103054109A (en) * | 2012-12-29 | 2013-04-24 | 谭玮玮 | Fruit beverage |
| CN104172347A (en) * | 2014-07-29 | 2014-12-03 | 殷志杰 | Processing method of dark grape juice |
Non-Patent Citations (7)
| Title |
|---|
| 丁跃林等: "葡萄汁饮料生产技术", 《上海蔬菜》, no. 03, 15 August 2000 (2000-08-15) * |
| 姜桥，周德庆，李奎明: "榨汁工艺对葡萄汁品质的影响", 《食品科学》, no. 09, 30 September 1996 (1996-09-30) * |
| 孙卉卉等: "冰冻浓缩对低糖葡萄汁及葡萄酒品质的影响", 《食品科学》, no. 05, 15 May 2007 (2007-05-15) * |
| 文连奎等: "山葡萄保健果汁饮料研制", 《中国野生植物资源》, no. 04, 30 August 2000 (2000-08-30) * |
| 李光普等: "玫瑰香葡萄果汁加工技术", 《农产品加工》, no. 06, 15 June 2008 (2008-06-15) * |
| 纪炎: "果汁饮料加工的现代化", 《中外轻工科技》, no. 03, 30 June 1997 (1997-06-30) * |
| 郑仕宏等: "刺梨果汁榨汁工艺中护色的研究", 《经济林研究》, no. 02, 30 June 2005 (2005-06-30) * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109744433A (en) * | 2017-11-06 | 2019-05-14 | 内蒙古伊利实业集团股份有限公司 | A kind of grape juice and preparation method thereof with pericarp fiber |
| CN112970833A (en) * | 2021-04-12 | 2021-06-18 | 湖南君旗酒业有限公司 | Pretreatment method of high-color-value and high-quality vitis davidii raw material |
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| C12 | Rejection of a patent application after its publication | ||
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Application publication date: 20150225 |