CN104705632A - Processing technology of fresh juice health product - Google Patents
Processing technology of fresh juice health product Download PDFInfo
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- CN104705632A CN104705632A CN201310666344.1A CN201310666344A CN104705632A CN 104705632 A CN104705632 A CN 104705632A CN 201310666344 A CN201310666344 A CN 201310666344A CN 104705632 A CN104705632 A CN 104705632A
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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
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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)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to processing technology of a fresh juice health product. The processing technology particularly comprises the following steps: (1) raw material selection and cleaning: cleaning fruits and vegetables, disinfecting the fruits and vegetables with an antiseptic solution, and soaking the fruits and vegetables with a potassium permanganate solution having a concentration of 0.1-0.3%; (2) juicing and filtering; (3) adjustment: adjusting the filtered fruit and vegetable juice according to a standard of a fruit and vegetable finished product; (4) degassing and homogenizing: carrying out degassing treatment of the adjusted fruit and vegetable juice; (5) sterilizing and cooling: performing cooling after sterilizing; and (6) concentrating and packaging: performing concentrating through methods such as a vacuum method, a cooling method, and a drying method. According to the invention, the juice health product satisfying the requirements can be prepared; the product is suitable for needs of people's lives; and people's lives and the health product level are improved.
Description
Technical field
The present invention relates to a kind of fresh juice class health products processing technology, belong to health products processing technique field.
Background technology
Fresh juice refers to directly from fresh fruit or vegetables or other natural materials squeeze or additive method obtains juice.Being that the juice that base-material is made into is called fruit juice with fruit, is that the juice that base-material is made into is called vegetable juice with vegetables; The feature of fresh juice has three: (1) is nutritious: containing multiple nutritional components, as carbohydrate (be many with sucrose, glucose and fructose), vitamin, mineral matter, moisture etc.; (2) organoleptic properties is good: general fresh juice all has good organoleptic properties, and taste heavy colour is clear, can cause the desire that people drink; (3) refrigerant tasty and refreshing: this based food is many containing juice, outstanding suitable summer drinks.
Summary of the invention
The object of the present invention is to provide a kind of fresh juice class health products processing technology, to prepare the health products of tasty, be convenient for people to life and use.
To achieve these goals, technical scheme of the present invention is as follows:
A kind of fresh juice class health products processing technology, specifically comprises following process:
(1) selection of raw material and cleaning: is select suitable kind, as the fruits and vegetables such as oranges and tangerines, lemon, apple, peach, grape, pineapple, passionflower, mango, guava, tomato, carrot are all relatively applicable to being processed into fresh juice; Two be raw material through hand picking, reject have rotten, that significant mechanical wound, Chinese olive, disease and pest etc. the do not meet processing request fruits and vegetables that go mouldy; Need before processing, through cleaning machine or with manually cleaning raw material, fully to wash away the mud impurity of fruit and vegetable surfaces and residual agricultural chemicals; The fruits and vegetables thimerosal cleaned carries out disinfection, and conventional 0.1% ~ 0.3% liquor potassic permanganate soaks;
(2) squeeze the juice and filter: most fruits and vegetables adopt milling process to squeeze the juice, and be difficult to obtain the fruit of juice as hawthorn etc. with milling process, then the leach extraction method that adds water can be adopted to extract fruit juice for some; Need before generally squeezing the juice to carry out broken process, to improve crushing juice rate; As long as grape crushes pericarp, and most fruits and vegetables can be broken with beater, but will notice that pericarp and seed are not grated; The fruit juice of squeezing out will carry out clarifying and filtering, and by the turbid matter in physics and chemistry or mechanical means removing juice, just can obtain the fresh juice clarified; Generally coarse filtration before clarification, then process with enzyme process or fining agent, fruit juice is sent to fine filtering machine filter mistake afterwards; The quality of Juice is controlled by the pressure of adjustment fine filtering machine and the pore size of screen drum; The structure of juice extractor and fine filtering machine and the relationship between quality of fruit juice closely and affect crushing juice rate, are controlled by adjustment;
(3) adjust: adjusted by finished product Juice standard by the Juice after filtering; First measure the acidity of Juice, soluble solid, and check its color and luster and fragrance; Then add appropriate sugar or acid etc. by the standard gauge definite value of finished product Juice to adjust; General adjustment is intermittently operated in batches, will carry out dissolving, filters, cools before the sugar of interpolation or acid use;
(4) degassed and homogeneous: the Juice after adjustment need carry out degassed process; Because work in-process Juice contain air is more, through degassed process, can avoid or reduce the oxidation of Juice composition, prevent Juice color and luster and flavor variations, and the breeding preventing bacterium or the corrosion reduced container inner wall; General employing vacuum degassing machine removes the air in Juice; The object of homogeneous is that the particle in juice is pulverized further, and makes it to be evenly distributed in beverage; Fresh juice only has after homogeneous processing, could keep good outward appearance and quality; Homogeneous is the special procedure on muddy Juice is produced; Homogeneous commonly uses high pressure homogenizer or colloid mill two kinds of equipment;
(5) sterilization and cooling: the object of sterilization and cooling prevents the impact by microorganism and enzyme in juice concentration process; Method for disinfection is divided into pasteurization and the large class of Non-thermal sterilization two, but the most conventional with the former; Pasteurization is divided into again cold sterilization and high temperature sterilization; Cold sterilization Pasteur's method, is applicable to the Juice of peracidity; High temperature sterilization is used for the sterilization of low acid vegetable juice; Cool after sterilization;
(6) concentrated and packaging: concentrated object improves pol and acidity, increases the stability of product, suppresses the breeding of microorganism, improves the ratio of solid content in beverage, reduce the volume of juice, be convenient to storage and transport; Concentrated conventional method has vacuum method, cooling method, seasoning; Packaging preferably adopts aseptic packaging, namely sterilization and the Juice of cooling, aseptically, loads and is sealed in the container of sterilization, to reach the object of long term storage under non-refrigerated condition; Fruit juice adopts aseptic packaging beverage the earliest; Aseptic packaging has more advantage compared with traditional canning method, and such as: it can reduce the loss of the nutritional labeling of beverage, can process the beverage etc. that thermal sensitivity is strong, the specification of packaging is more.
This beneficial effect of the invention is: the technology of the present invention can go out the health food of satisfactory juice class by manufacture, is more applicable to the living needs of people, improves life and the health products level of people.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described, better to understand the present invention.
Embodiment
A kind of fresh juice class health products processing technology, specifically comprises following process:
(1) selection of raw material and cleaning: is select suitable kind, as the fruits and vegetables such as oranges and tangerines, lemon, apple, peach, grape, pineapple, passionflower, mango, guava, tomato, carrot are all relatively applicable to being processed into fresh juice; Two be raw material through hand picking, reject have rotten, that significant mechanical wound, Chinese olive, disease and pest etc. the do not meet processing request fruits and vegetables that go mouldy; Need before processing, through cleaning machine or with manually cleaning raw material, fully to wash away the mud impurity of fruit and vegetable surfaces and residual agricultural chemicals; The fruits and vegetables thimerosal cleaned carries out disinfection, and conventional 0.1% ~ 0.3% liquor potassic permanganate soaks;
(2) squeeze the juice and filter: most fruits and vegetables adopt milling process to squeeze the juice, and be difficult to obtain the fruit of juice as hawthorn etc. with milling process, then the leach extraction method that adds water can be adopted to extract fruit juice for some; Need before generally squeezing the juice to carry out broken process, to improve crushing juice rate; As long as grape crushes pericarp, and most fruits and vegetables can be broken with beater, but will notice that pericarp and seed are not grated; The fruit juice of squeezing out will carry out clarifying and filtering, and by the turbid matter in physics and chemistry or mechanical means removing juice, just can obtain the fresh juice clarified; Generally coarse filtration before clarification, then process with enzyme process or fining agent, fruit juice is sent to fine filtering machine filter mistake afterwards; The quality of Juice is controlled by the pressure of adjustment fine filtering machine and the pore size of screen drum; The structure of juice extractor and fine filtering machine and the relationship between quality of fruit juice closely and affect crushing juice rate, are controlled by adjustment;
(3) adjust: adjusted by finished product Juice standard by the Juice after filtering; First measure the acidity of Juice, soluble solid, and check its color and luster and fragrance; Then add appropriate sugar or acid etc. by the standard gauge definite value of finished product Juice to adjust; General adjustment is intermittently operated in batches, will carry out dissolving, filters, cools before the sugar of interpolation or acid use;
(4) degassed and homogeneous: the Juice after adjustment need carry out degassed process; Because work in-process Juice contain air is more, through degassed process, can avoid or reduce the oxidation of Juice composition, prevent Juice color and luster and flavor variations, and the breeding preventing bacterium or the corrosion reduced container inner wall; General employing vacuum degassing machine removes the air in Juice; The object of homogeneous is that the particle in juice is pulverized further, and makes it to be evenly distributed in beverage; Fresh juice only has after homogeneous processing, could keep good outward appearance and quality; Homogeneous is the special procedure on muddy Juice is produced; Homogeneous commonly uses high pressure homogenizer or colloid mill two kinds of equipment;
(5) sterilization and cooling: the object of sterilization and cooling prevents the impact by microorganism and enzyme in juice concentration process; Method for disinfection is divided into pasteurization and the large class of Non-thermal sterilization two, but the most conventional with the former; Pasteurization is divided into again cold sterilization and high temperature sterilization; Cold sterilization Pasteur's method, is applicable to the Juice of peracidity; High temperature sterilization is used for the sterilization of low acid vegetable juice; Cool after sterilization;
(6) concentrated and packaging: concentrated object improves pol and acidity, increases the stability of product, suppresses the breeding of microorganism, improves the ratio of solid content in beverage, reduce the volume of juice, be convenient to storage and transport; Concentrated conventional method has vacuum method, cooling method, seasoning; Packaging preferably adopts aseptic packaging, namely sterilization and the Juice of cooling, aseptically, loads and is sealed in the container of sterilization, to reach the object of long term storage under non-refrigerated condition; Fruit juice adopts aseptic packaging beverage the earliest; Aseptic packaging has more advantage compared with traditional canning method, and such as: it can reduce the loss of the nutritional labeling of beverage, can process the beverage etc. that thermal sensitivity is strong, the specification of packaging is more.
The above is the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications are also considered as protection scope of the present invention.
Claims (1)
1. a fresh juice class health products processing technology, is characterized in that: specifically comprise following process:
(1) selection of raw material and cleaning: is select suitable kind, as the fruits and vegetables such as oranges and tangerines, lemon, apple, peach, grape, pineapple, passionflower, mango, guava, tomato, carrot are all relatively applicable to being processed into fresh juice; Two be raw material through hand picking, reject have rotten, that significant mechanical wound, Chinese olive, disease and pest etc. the do not meet processing request fruits and vegetables that go mouldy; Need before processing, through cleaning machine or with manually cleaning raw material, fully to wash away the mud impurity of fruit and vegetable surfaces and residual agricultural chemicals; The fruits and vegetables thimerosal cleaned carries out disinfection; Conventional 0.1% ~ 0.3% liquor potassic permanganate soaks;
(2) squeeze the juice and filter: most fruits and vegetables adopt milling process to squeeze the juice, and be difficult to obtain the fruit of juice as hawthorn etc. with milling process, then the leach extraction method that adds water can be adopted to extract fruit juice for some; Need before generally squeezing the juice to carry out broken process, to improve crushing juice rate; As long as grape crushes pericarp, and most fruits and vegetables can be broken with beater, but will notice that pericarp and seed are not grated; The fruit juice of squeezing out will carry out clarifying and filtering, and by the turbid matter in physics and chemistry or mechanical means removing juice, just can obtain the fresh juice clarified; Generally coarse filtration before clarification, then process with enzyme process or fining agent, fruit juice is sent to fine filtering machine filter mistake afterwards; The quality of Juice is controlled by the pressure of adjustment fine filtering machine and the pore size of screen drum; The structure of juice extractor and fine filtering machine and the relationship between quality of fruit juice closely and affect crushing juice rate, are controlled by adjustment;
(3) adjust: adjusted by finished product Juice standard by the Juice after filtering; First measure the acidity of Juice, soluble solid, and check its color and luster and fragrance; Then add appropriate sugar or acid etc. by the standard gauge definite value of finished product Juice to adjust; General adjustment is intermittently operated in batches, will carry out dissolving, filters, cools before the sugar of interpolation or acid use;
(4) degassed and homogeneous: the Juice after adjustment need carry out degassed process; Because work in-process Juice contain air is more, through degassed process, prevent Juice color and luster and flavor variations, and the breeding preventing bacterium or the corrosion reduced container inner wall; General employing vacuum degassing machine removes the air in Juice;
(5) sterilization and cooling: the object of sterilization and cooling prevents the impact by microorganism and enzyme in juice concentration process; Method for disinfection is divided into pasteurization and the large class of Non-thermal sterilization two; Pasteurization is divided into again cold sterilization and high temperature sterilization; Cold sterilization Pasteur's method, is applicable to the Juice of peracidity; High temperature sterilization is used for the sterilization of low acid vegetable juice; Cool after sterilization;
(6) concentrated and packaging: concentrated conventional method has vacuum method, cooling method, seasoning; Packaging adopts aseptic packaging, namely sterilization and the Juice of cooling, aseptically, loads and is sealed in the container of sterilization, to reach the object of long term storage under non-refrigerated condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310666344.1A CN104705632A (en) | 2013-12-11 | 2013-12-11 | Processing technology of fresh juice health product |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310666344.1A CN104705632A (en) | 2013-12-11 | 2013-12-11 | Processing technology of fresh juice health product |
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| CN104705632A true CN104705632A (en) | 2015-06-17 |
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| CN201310666344.1A Pending CN104705632A (en) | 2013-12-11 | 2013-12-11 | Processing technology of fresh juice health product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938986A (en) * | 2015-06-19 | 2015-09-30 | 台山市龙飞园林有限公司 | Method for preparing miracle fruit super micropowder |
| CN110140841A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of quick-frozen cold press fruit drink and its preparation process |
-
2013
- 2013-12-11 CN CN201310666344.1A patent/CN104705632A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104938986A (en) * | 2015-06-19 | 2015-09-30 | 台山市龙飞园林有限公司 | Method for preparing miracle fruit super micropowder |
| CN104938986B (en) * | 2015-06-19 | 2018-09-18 | 广东龙飞生物有限公司 | A kind of preparation method of miracle fruit Ultramicro-powder |
| CN110140841A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of quick-frozen cold press fruit drink and its preparation process |
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Application publication date: 20150617 |
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