CN105661215A - Whole kiwi fruit juice and processing method thereof - Google Patents
Whole kiwi fruit juice and processing method thereof Download PDFInfo
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- CN105661215A CN105661215A CN201510657149.1A CN201510657149A CN105661215A CN 105661215 A CN105661215 A CN 105661215A CN 201510657149 A CN201510657149 A CN 201510657149A CN 105661215 A CN105661215 A CN 105661215A
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- 235000009436 Actinidia deliciosa Nutrition 0.000 title claims abstract description 92
- 244000298697 Actinidia deliciosa Species 0.000 title claims abstract description 58
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- 238000003672 processing method Methods 0.000 title abstract 4
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 70
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- 239000008047 antioxidant nutrient Substances 0.000 abstract 1
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- 241000219068 Actinidia Species 0.000 description 35
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- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
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- 230000002790 anti-mutagenic effect Effects 0.000 description 1
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- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
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- 230000001590 oxidative effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
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- 150000004032 porphyrins Chemical group 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—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
- A23L2/52—Adding ingredients
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention belongs to the field of food processing, and specifically discloses a whole kiwi fruit juice and a processing method thereof. The processing method includes the following steps: obtaining fruit juice and kiwi fruit seeds from fresh kiwi fruits, extracting kiwi fruit seed oil, and adding the obtained kiwi fruit seed oil into the fruit juice, thereby obtaining the whole kiwi fruit juice. The processing method not only takes full advantage of antioxidant nutrient substances in the kiwi fruit seeds, but also improves the preservation rate of chlorophyll in kiwi fruit pulp, so that the comprehensive utilization of resources is achieved and products are rich in nutrition.
Description
Technical field
The present invention relates to a kind of kiwifruit whole fruit fruit juice and working method thereof, it is specifically related to utilize full fruit fruit juice and the making method of Kiwifruit pulp and seed processing.
Background technology
Kiwifruit is a kind of nutritious high-grade fruit, and the nutritive substances such as its pulp fraction rich vitamin C, mineral substance and amino acid, are described as " king of fruit ". After kiwifruit fruit maturation, pulp is still green, and the chlorophyll contained in its pulp has pharmaceutical use widely, is described as " natural long-lived medicine ". Chlorophyll a and derivative thereof have and the porphyrin ring structure of human body protoheme similar, have the biological activity of the aspects such as antitumor, antiulcer agent, antimutagenic, guarantor liver, anti-anemia action. Kiwifruit, in processing process, produces a large amount of pomace, wherein containing a large amount of Kiwifruit seed kernels. Seed grain in each kiwifruit fruit, on average at about 500, accounts for the 0.8-1.6% of fruit weight. Chinese gooseberry seed is rich in unsaturated fatty acids, and wherein linolenic acid, linoleic acid content account for 78.34%, has the body-care effect significantly reducing blood fat, reduction blood pressure, suppression thrombocyte aggegation.
But Actinidia gets over modification fruit in breathing, ripe Kiwifruit quality soft and succulency, not resistance to accumulating. And Kiwifruit converted products common on market mainly contains fruit juice and preserved fruit two class. Existing carambola juice mainly utilizes pulp fraction squeezing, filters and become. If Chinese gooseberry seed is removed after filtration, wherein a large amount of nutritive ingredients cannot utilize naturally; If being mixed into fruit juice through pulverising mill slurry, then can bring, because of its volatile component, the bad mouthfeel stinging the peppery tongue of mouth. And containing a large amount of liposoluble chlorophyll in Kiwifruit pulp, in the fruit juice system based on water very easily light oxidizing brown stain and produce to precipitate, affect product perception and nutrition. Preserved kiwi fruit mainly utilize pulp fraction through section, sugaring and become. In order to make preserved fruit seem verdant bright-coloured, just need to add a large amount of antioxidant and colour protecting agent etc., add a large amount of sucrose simultaneously and improve sugar degree (>=50%), and long-time high temperature dehydration makes large number of biological activeconstituents such as a large amount of decomposition such as vitamins Cs, lose the original nutritive value of Kiwi fresh fruit.
Summary of the invention
For defect of the prior art, it is an object of the invention to provide a kind of kiwifruit whole fruit fruit juice and working method thereof, solve carambola juice and process the problems of the prior art; Described method is the full fruit fruit juice and the making method thereof that utilize Kiwifruit pulp and seed processing, the method had both made full use of the anti-oxidant nutritive substance in Chinese gooseberry seed, turn improving the storage rate of Kiwifruit pulp middle period green element, accomplish comprehensive utilization of resources, product is nutritious.
It is an object of the invention to be achieved through the following technical solutions:
The present invention provides the working method of a kind of kiwifruit whole fruit fruit juice, and described working method comprises and obtains fruit juice, Chinese gooseberry seed from Kiwi fresh fruit, extracts Chinese gooseberry seed oil, gained Chinese gooseberry seed oil is inserted described fruit juice.
Preferably, described working method specifically comprises:
Squeezing: Kiwi fresh fruit is squeezed, collects fruit juice, pomace respectively;
Fruit juice processes: the pH regulating described fruit juice, sterilizing;
Pomace processes:
A, in described pomace, add water, heating enzymolysis;
B, the pomace after enzymolysis is sieved, collect Chinese gooseberry seed;
C, described Chinese gooseberry seed are pulverized after mixing with water, and pulverizing after product is carried out three phase separation, and in collection, namely light oil layer obtains Chinese gooseberry seed oil-water mixture;
Prepare full fruit juice: described Chinese gooseberry seed oil-water mixture is added described fruit juice, insulated and stirred, and namely emulsification obtain kiwifruit whole fruit fruit juice.
Preferably, in squeezing step, described Kiwi fresh fruit is just squeezing after sorting, cleaning.
Preferably, in fruit juice treatment step, the pH of the described fruit juice of described adjustment specifically: in fruit juice, add acid lowering agent the pH value of fruit juice be adjusted to pH >=5.0; Described sterilizing specifically refers to: 95 DEG C of pasteurize 15s.
Preferably, described acid lowering agent is a kind of in sodium carbonate, sodium bicarbonate or both mixtures.
Preferably, during the A of pomace treatment step operates, the weight of described water is 2～5 times of pomace weight, when being less than 2 times without thin up or amount of water, Chinese gooseberry pomace glues thick and lacks mobility, is unfavorable for enzymolysis and collects fruit seed, and add water excess when being namely greater than 5 times, then easily cause enzymolysis concentration of substrate too low too high with enzymatic hydrolysis system pH value, affect enzymolysis efficiency, increase enzymolysis cost; The condition of described heating enzymolysis is 42～48 DEG C, 1～2h, has higher enzyme activity in described temperature range, and described time range is the preferred time span that can ensure that hydrolysis result is good;
Preferably, during the A of pomace treatment step operates, the enzyme that described heating enzymolysis adopts comprises cellulase (as: Rui Yang bio tech ltd, Jiangsu, solid, 50,000 U/g), pectin compound enzyme (as: the Ningxia jade of the He family Bioisystech Co., Ltd enzyme is lived:, solid, enzyme is lived: 100,000 U/g), decomposes the pulp pericarp chip in pomace.
Preferably, during the B of pomace treatment step operates, described screening specifically adopts vibratory screening apparatus.
Preferably, during the C of pomace treatment step operates, the weight of described water is 10～20 times of described Chinese gooseberry seed weight, when the water yield is less than 10 times, material concentration is higher, and degree of grinding is not enough, easily causes and pulverizes not exclusively, affect oil yield, when the water yield is greater than 20 times, degree of grinding is enough, but material increases, pulverize pressure increase, waste production cost.
Preferably, during the C of pomace treatment step operates, described pulverizing specifically adopts colloidal mill.
Preferably, during the C of pomace treatment step operates, described three phase separation specifically adopts disk centrifugal separator.
Preferably, during the C of pomace treatment step operates, the temperature of described water is 90 DEG C, pulverizes and is conducive to destroying Chinese gooseberry seed cell, accelerate the precipitation of Chinese gooseberry seed oil under this high temperature.
Preferably, preparing in full fruit juice step, the condition of described insulated and stirred is 60 DEG C, 30～45min, 1200rpm, and this condition makes chlorophyll better dissolve in Chinese gooseberry seed oil;
The concrete mode of described emulsification evenly disperses 5～10min for adopting high-shear emulsion machine, make bigger Chinese gooseberry seed oil " spheroid " be beaten under this condition carefully to smash, the intensity of oil-water interfacial film is weakened, being able to even dispersion, shear time is less than 5min, and shearing resistance deficiency easily causes emulsification dispersion not exclusively, if being greater than 10min, then causing unnecessarily excessively emulsification, waste production cost, affects production efficiency.
Preferably, described working method also comprise gained kiwifruit whole fruit fruit juice is filtered, canned, sterilization, quality test step.
More preferably, the precision of described filtration is 200 orders; Described canned temperature is 85 DEG C; The temperature of described sterilization is 110 DEG C, the time be 15min.
Compared with prior art, the present invention has following useful effect:
1, by adding Chinese gooseberry seed oil in carambola juice, and prepare kiwifruit whole fruit fruit juice by high-shear emulsifying, increase content and the stability of the antioxidant components such as unsaturated fatty acids in fruit juice, product health-care effect is better, wherein in fruit juice, alpha-linolenic acid content can reach 0.67%, preserving 6 months for 25 DEG C, the rate of loss of alpha-linolenic acid is only 3.8%.
2, by adding Chinese gooseberry seed oil in carambola juice, and preparing kiwifruit whole fruit fruit juice by high-shear emulsifying, increase content and the stability of chlorophyll in fruit juice, product sensory quality is more stable; In fruit juice the storage rate of liposoluble chlorophyll can improve 15.68%, 25 DEG C storage 6 months after Product Green can not take off.
3, by Chinese gooseberry pomace being carried out cellulase and compound pectinase enzymolysis, increasing the collecting amount of Chinese gooseberry seed, Chinese gooseberry seed output increased 38.71%, saving water of productive use, it is to increase the environment friendly of this technology.
Embodiment
Below in conjunction with specific embodiment, the present invention is described in detail. The technician contributing to this area is understood the present invention by following examples further, but does not limit the present invention in any form. It should be appreciated that to those skilled in the art, without departing from the inventive concept of the premise, it is also possible to make some distortion and improvement. These all belong to protection scope of the present invention.
Embodiment 1
Take fresh Kiwifruit 1000kg and squeeze to obtain fruit juice 688kg after sorting, cleaning, obtain pomace 295kg.
Adding sodium carbonate 3.6kg in fruit juice, to record pH be 5.0, is heated to 95 DEG C of insulations and goes out for subsequent use after enzyme 15s.
Pomace is added 705kg clear water and stirs even post-heating to 45 DEG C, add solid cellulase 0.5kg, compound pectinase (100,000 U) 0.8kg, insulation enzymolysis 1h. Enzymolysis is complete to be separated through rotating speed 1200rpm vibratory screening apparatus, collects Chinese gooseberry seed 8.6kg for subsequent use. A DEG C water 172kg colloidal mill is pulverized to add 90 by Chinese gooseberry seed, and is separated by disk centrifugal separator, collects oil phase and namely obtains Chinese gooseberry seed oil.
By Chinese gooseberry seed oil Hui Tian in fruit juice, it is heated to 60 DEG C of insulated and stirred 40min, 8min post-heating to 85 DEG C is processed through high-shear emulsion machine canned after chlorophyll in fruit juice fully dissolves in, sealing is placed on high pressure steam formula cannery retort, 110 DEG C of insulation sterilization 15min, are up to the standards after being cooled to room temperature and are finished product.
Embodiment 2
Take fresh Kiwifruit 1000kg and squeeze to obtain fruit juice 652kg after sorting, cleaning, obtain pomace 339kg.
Adding sodium bicarbonate 8.7kg in fruit juice, to record pH be 5.0, is heated to 95 DEG C of insulations and goes out for subsequent use after enzyme 15s.
Pomace is added 661kg clear water and stirs even post-heating to 45 DEG C, add solid cellulase 0.8kg, compound pectinase (150,000 U) 0.5kg, insulation enzymolysis 1.5h. Enzymolysis is complete to be separated through rotating speed 1200rpm vibratory screening apparatus, collects Chinese gooseberry seed 9.2kg for subsequent use. A DEG C water 138kg colloidal mill is pulverized to add 90 by Chinese gooseberry seed, and is separated by disk centrifugal separator, obtains oil phase and is Chinese gooseberry seed oil;
Collect oil phase Hui Tian in fruit juice, it is heated to 60 DEG C of insulated and stirred 35min, 10min post-heating to 85 DEG C is processed through high-shear emulsion machine canned after chlorophyll in fruit juice fully dissolves in, sealing is placed on high pressure steam formula cannery retort, 110 DEG C of insulation sterilization 15min, are up to the standards after being cooled to room temperature and are finished product.
Above-described embodiment all can realize under the following conditions: the weight adding water in pomace is 2～5 times of pomace weight, the condition of enzymolysis is 42～48 DEG C, 1～2h, the weight adding water in Chinese gooseberry seed is 10～20 times of Chinese gooseberry seed weight, Chinese gooseberry seed profit Hui Tian such as the time of insulated and stirred after carambola juice is 30～45min, and the time that high-shear emulsion machine is evenly disperseed is 5～10min.
Comparative example 1
This comparative example is the comparative example of embodiment 1, is only with the difference of embodiment 1, and in the step of pomace process, the addition of cellulase and compound pectinase is 0kg.
Comparative example 2
This comparative example is the comparative example of embodiment 1, is only with the difference of embodiment 1, does not return and add Chinese gooseberry seed oil in fruit juice. Fruit juice is heated to 60 DEG C of insulated and stirred 40min, 8min post-heating to 85 DEG C is processed through high-shear emulsion machine canned after chlorophyll fully dissolves in, sealing is placed on high pressure steam formula cannery retort, and 110 DEG C of insulation sterilization 15min, are up to the standards after being cooled to room temperature and are finished product.
Performance test
Above-described embodiment and comparative example are carried out performance test, result shows that in embodiment 1, Chinese gooseberry seed output is 8.6kg, than comparative example 1 Chinese gooseberry seed output increased 38.71%. In embodiment 1 fruit juice, alpha-linolenic acid content is 0.64%, 25 DEG C of storages are after 6 months, and in fruit juice, Chlorophyll preservation is 92.31%, and in comparative example 2 fruit juice, alpha-linolenic acid content is 0.02%, 25 DEG C of storages are after 6 months, and in fruit juice, Chlorophyll preservation is 76.63%.
Above specific embodiments of the invention are described. It is understood that the present invention is not limited to above-mentioned particular implementation, those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect the flesh and blood of the present invention.
Claims (10)
1. the working method of a kiwifruit whole fruit fruit juice, it is characterised in that, described working method comprises and obtains fruit juice, Chinese gooseberry seed from Kiwi fresh fruit, extracts Chinese gooseberry seed oil, gained Chinese gooseberry seed oil is inserted described fruit juice.
2. the working method of kiwifruit whole fruit fruit juice according to claim 1, it is characterised in that, described working method specifically comprises:
Squeezing: Kiwi fresh fruit is squeezed, collects fruit juice, pomace respectively;
Fruit juice processes: the pH regulating described fruit juice, sterilizing;
Pomace processes:
A, in described pomace, add water, heating enzymolysis;
B, the pomace after enzymolysis is sieved, collect Chinese gooseberry seed;
C, described Chinese gooseberry seed are pulverized after mixing with water, and pulverizing after product is carried out three phase separation, and in collection, namely light oil layer obtains Chinese gooseberry seed oil-water mixture;
Prepare full fruit juice: described Chinese gooseberry seed oil-water mixture is added described fruit juice, insulated and stirred, and namely emulsification obtain kiwifruit whole fruit fruit juice.
3. the working method of kiwifruit whole fruit fruit juice according to claim 2, it is characterised in that, in fruit juice treatment step, the pH of the described fruit juice of described adjustment specifically: in fruit juice, add acid lowering agent the pH value of fruit juice be adjusted to pH >=5.0.
4. the working method of kiwifruit whole fruit fruit juice according to claim 3, it is characterised in that, described acid lowering agent is a kind of in sodium carbonate, sodium bicarbonate or both mixtures.
5. the working method of kiwifruit whole fruit fruit juice according to claim 2, it is characterised in that, during the A of pomace treatment step operates, the weight of described water is 2～5 times of pomace weight;The condition of described heating enzymolysis is 42～48 DEG C, 1～2h.
6. the working method of kiwifruit whole fruit fruit juice according to claim 2, it is characterised in that, during the C of pomace treatment step operates, the weight of described water is 10～20 times of described Chinese gooseberry seed weight.
7. the working method of kiwifruit whole fruit fruit juice according to claim 2, it is characterised in that, to prepare in full fruit juice step, the condition of described insulated and stirred is 60 DEG C, 30～45min, 1200rpm.
8. the working method of kiwifruit whole fruit fruit juice according to claim 2, it is characterised in that, the concrete mode of described emulsification evenly disperses 5～10min for adopting high-shear emulsion machine.
9. the working method of kiwifruit whole fruit fruit juice according to claim 2, it is characterised in that, described working method also comprises being filtered by gained kiwifruit whole fruit fruit juice, canned, sterilization, quality test step.
10. one kind adopts kiwifruit whole fruit fruit juice prepared by the working method of the kiwifruit whole fruit fruit juice described in the arbitrary item of claim 1～9.
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| CN109619359A (en) * | 2019-01-04 | 2019-04-16 | 安发（福建）生物科技有限公司 | A kind of clarification kiwifruit whole fruit instant powder and preparation method thereof |
| CN115226886A (en) * | 2022-06-24 | 2022-10-25 | 北京小仙炖生物科技有限公司 | Method for preparing high-sialic acid cubilose finished product by extracting solution adding method |
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