CN105901443A - Grape juice and preparation method thereof - Google Patents
Grape juice and preparation method thereof Download PDFInfo
- Publication number
- CN105901443A CN105901443A CN201610315868.XA CN201610315868A CN105901443A CN 105901443 A CN105901443 A CN 105901443A CN 201610315868 A CN201610315868 A CN 201610315868A CN 105901443 A CN105901443 A CN 105901443A
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- China
- Prior art keywords
- grape
- juice
- essence
- preparation
- filter
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a grape juice and a preparation method thereof. The grape juice is prepared from the following raw materials in parts by weight: 28 to 40 parts of grape, 0.015 to 0.021 part of pectinase, 10 to 12 parts of honey, 0.5 to 0.7 part of diatomite, 6.5 to 8.5 parts of white granulated sugar, 0.013 to 0.019 part of natural essence, and 0.01 to 0.02 part of grape essence. The preparation method comprises the following steps of treating of raw materials, crushing, stem removal, heating and softening, juice extracting, clarifying, filtering, cream of tartar removal, acidity adjusting, sterilizing, canning, cooling and the like. The grape juice and the preparation method have the advantages that the ingredients are simple, the production equipment and operation process are simple, the preparation is convenient, and the speed of putting into production is quick; the amount of food additive is little, the mouth feel is better, and the quality warranty period is long.
Description
Technical field
The present invention relates to a kind of juice field, be specifically related to grape juice.
Background technology
Grape juice is the health drink of non-alcohol type, and its Main Ingredients and Appearance is glucose, fructose, sucrose, wood
Sugar, tartaric acid, malic acid, protein, several amino acids, carrotene, calcium, phosphorus, potassium and multiple
Vitamin, is described as " vegetable milk " by scientist.Grape juice is nutritious, is ephritis, hepatitis and anemia
The best drink of people, the most also has anticancer and resists the health-care efficacies such as tuberculosis, therefore having wide
Market prospects.Though grape juice is all with grape as primary raw material, but formula or preparation method difference system
The mouthfeel of the grape juice obtained is the most entirely different.
Summary of the invention
It is an object of the invention to open grape juice glue and preparation method thereof, solve above-mentioned prior art problem
In one or more.
For achieving the above object, the invention provides grape juice, it includes the component of following weight portion: Portugal
Grape 28-40 part, pectase 0.015-0.021 part, honey 10-12 part, diatomite 0.5-0.7 part, granulated sugar
6.5-8.5 part, natural essence 0.013-0.019 part, grape essence 0.01-0.02 part.
Present invention also offers the preparation method of grape juice: specifically comprise the following steps that
S10, Feedstock treating: grape is first soaked with clear water, then soak with the liquor potassic permanganate of 0.03%
3-4 minute, the most repeatedly rinse well；
S20, the grape crushing that will rinse well, and destemming；
S30, the grape crushing destemming is carried out hot pressing squeeze soften, wherein, hot pressing temperature is at 60-70 DEG C；
S40, squeeze the juice: the grape juice after thermoplastic takes out coarse filtration, takes juice, and filter residue is squeezed the juice again；
S50, clarification: with the pectase that pH value is 3-4, above-mentioned juice is clarified, and add honey,
Process 8-14 minute at 38-42 DEG C；
S60, filtration: with diatomite as filter aid, use plate type pressure filter to filter；
S70, except winestone: the container of grape juice good for above-mentioned filtration is placed in the device of-18 DEG C freezing,
Pool period 4-7 days, then thaw and completely clarify after, with siphonage by the clear liquid sucking-off on upper strata；
S80, adjust acidity: by remove winestone fruit juice finally filter, and granulated sugar, natural essence,
Grape essence, is transferred to 55 ° of BX pol；
S90, sterilization, canned and cooling；Use tubular type or plate heat exchanger, fruit juice is carried out 90 DEG C,
After the sterilization of 30S, it is quickly cooled to meeting 85 DEG C.Loading in big tank, degassed sealing is inverted 2min,
Finally it is cooled to less than 30 DEG C save backup.
Grape juice that the present invention provides and preparation method thereof, composition is simple, produces equipment and operating process letter
Single, easy to make, go into operation fast.And food additives are few, mouthfeel is good, and shelf lives is long.
Detailed description of the invention
Below in conjunction with each embodiment, the present invention is described in detail, but it should explanation, these are real
Executing mode not limitation of the present invention, those of ordinary skill in the art are made according to these embodiments
Equivalent transformation in function, method or structure or replacement, within belonging to protection scope of the present invention.
Embodiment 1
Get the raw materials ready: grape 28 parts, pectase 0.015 part, honey 10 parts, 0.5 part of diatomite, granulated sugar
6.5 parts, natural essence 0.013 part, grape essence 0.01 part.Standby.
Preparation method:
S10, Feedstock treating: grape is first soaked with clear water, then the liquor potassic permanganate with 0.03%
Soak 3 minutes, the most repeatedly rinse well；
S20, the grape crushing that will rinse well, and destemming；
S30, the grape crushing destemming is carried out hot pressing squeeze soften, wherein, hot pressing temperature is at 60 DEG C；
S40, squeeze the juice: the grape juice after thermoplastic takes out coarse filtration, takes juice, and filter residue is squeezed the juice again；
S50, clarification: with the pectase that pH value is 3, above-mentioned juice is clarified, and add honey,
Process 8 minutes at 38-42 DEG C；
S60, filtration: with diatomite as filter aid, use plate type pressure filter to filter；
S70, except winestone: the container of grape juice good for above-mentioned filtration is placed in the device of-18 DEG C freezing,
Pool period 4 days, then thaw and completely clarify after, with siphonage by the clear liquid sucking-off on upper strata；
S80, adjust acidity: by remove winestone fruit juice finally filter, and granulated sugar, natural essence,
Grape essence, is transferred to 55 ° of BX pol；
S90, sterilization, canned and cooling；Use tubular type or plate heat exchanger, fruit juice is carried out 90 DEG C,
After the sterilization of 30S, it is quickly cooled to meeting 85 DEG C.Loading in big tank, degassed sealing is inverted 2min,
Finally it is cooled to less than 30 DEG C save backup.
Embodiment 2
Get the raw materials ready: grape 34 parts, pectase 0.018 part, honey 11 parts, 0.6 part of diatomite, granulated sugar
7.5 parts, natural essence 0.016 part, grape essence 0.005 part.Standby.
Preparation method:
S10, Feedstock treating: grape is first soaked with clear water, then soak with the liquor potassic permanganate of 0.03%
3-4 minute, the most repeatedly rinse well；
S20, the grape crushing that will rinse well, and destemming；
S30, the grape crushing destemming is carried out hot pressing squeeze soften, wherein, hot pressing temperature is at 65 DEG C；
S40, squeeze the juice: the grape juice after thermoplastic takes out coarse filtration, takes juice, and filter residue is squeezed the juice again；
S50, clarification: with the pectase that pH value is 3.5, above-mentioned juice is clarified, and add honey,
Process 11 minutes at 38-42 DEG C；
S60, filtration: with diatomite as filter aid, use plate type pressure filter to filter；
S70, except winestone: the container of grape juice good for above-mentioned filtration is placed in the device of-18 DEG C freezing,
Pool period 6 days, then thaw and completely clarify after, with siphonage by the clear liquid sucking-off on upper strata；
S80, adjust acidity: by remove winestone fruit juice finally filter, and granulated sugar, natural essence,
Grape essence, is transferred to 55 ° of BX pol；
S90, sterilization, canned and cooling；Use tubular type or plate heat exchanger, fruit juice is carried out 90 DEG C,
After the sterilization of 30S, it is quickly cooled to meeting 85 DEG C.Loading in big tank, degassed sealing is inverted 2min,
Finally it is cooled to less than 30 DEG C save backup.
Embodiment 3
Get the raw materials ready: grape 40 parts, pectase 0.021 part, honey 12 parts, 0.7 part of diatomite, granulated sugar
8.5 parts, natural essence 0.019 part, grape essence 0.02 part.Standby
Preparation method:
S10, Feedstock treating: grape is first soaked with clear water, then soak with the liquor potassic permanganate of 0.03%
3-4 minute, the most repeatedly rinse well；
S20, the grape crushing that will rinse well, and destemming；
S30, the grape crushing destemming is carried out hot pressing squeeze soften, wherein, hot pressing temperature is at 70 DEG C；
S40, squeeze the juice: the grape juice after thermoplastic takes out coarse filtration, takes juice, and filter residue is squeezed the juice again；
S50, clarification: with the pectase that pH value is 4, above-mentioned juice is clarified, and add honey,
Process 14 minutes at 38-42 DEG C；
S60, filtration: with diatomite as filter aid, use plate type pressure filter to filter；
S70, except winestone: the container of grape juice good for above-mentioned filtration is placed in the device of-18 DEG C freezing,
Pool period 7 days, then thaw and completely clarify after, with siphonage by the clear liquid sucking-off on upper strata；
S80, adjust acidity: by remove winestone fruit juice finally filter, and granulated sugar, natural essence,
Grape essence, is transferred to 55 ° of BX pol；
S90, sterilization, canned and cooling；Use tubular type or plate heat exchanger, fruit juice is carried out 90 DEG C,
After the sterilization of 30S, it is quickly cooled to meeting 85 DEG C.Loading in big tank, degassed sealing is inverted 2min,
Finally it is cooled to less than 30 DEG C save backup.
The a series of detailed description of those listed above is only for the feasibility embodiment of the present invention
Illustrating, they also are not used to limit the scope of the invention, all without departing from skill of the present invention spirit
Equivalent implementations or the change made should be included within the scope of the present invention.
Moreover, it will be appreciated that although this specification is been described by according to embodiment, but the most each reality
Mode of executing only comprises an independent technical scheme, and this narrating mode of specification is only for understand
Seeing, those skilled in the art should be using specification as an entirety, and the technical scheme in each embodiment is also
Other embodiments that it will be appreciated by those skilled in the art that can be formed through appropriately combined.
Claims (2)
1. grape juice, it is characterised in that include the component of following weight portion: grape 28-40 part, pectin
Enzyme 0.015-0.021 part, honey 10-12 part, diatomite 0.5-0.7 part, granulated sugar 6.5-8.5 part is natural
Essence 0.013-0.019 part, grape essence 0.01-0.02 part.
Grape juice the most according to claim 1, it is characterised in that its preparation method is:
S10, Feedstock treating: grape is first soaked with clear water, then soak with the liquor potassic permanganate of 0.03%
3-4 minute, the most repeatedly rinse well；
S20, the grape crushing that will rinse well, and destemming；
S30, the grape crushing destemming is carried out hot pressing squeeze soften, wherein, hot pressing temperature is at 60-70 DEG C；
S40, squeeze the juice: the grape juice after thermoplastic takes out coarse filtration, takes juice, and filter residue is squeezed the juice again；
S50, clarification: with the pectase that pH value is 3-4, above-mentioned juice is clarified, and add honey,
Process 8-14 minute at 38-42 DEG C；
S60, filtration: with diatomite as filter aid, use plate type pressure filter to filter；
S70, except winestone: the container of grape juice good for above-mentioned filtration is placed in the device of-18 DEG C freezing,
Pool period 4-7 days, then thaw and completely clarify after, with siphonage by the clear liquid sucking-off on upper strata；
S80, adjust acidity: by remove winestone fruit juice finally filter, and granulated sugar, natural essence,
Grape essence, is transferred to 55 ° of BX pol；
S90, sterilization, canned and cooling；Use tubular type or plate heat exchanger, fruit juice is carried out 90 DEG C,
After the sterilization of 30S, it is quickly cooled to meeting 85 DEG C.Loading in big tank, degassed sealing is inverted 2min,
Finally it is cooled to less than 30 DEG C save backup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610315868.XA CN105901443A (en) | 2016-05-12 | 2016-05-12 | Grape juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610315868.XA CN105901443A (en) | 2016-05-12 | 2016-05-12 | Grape juice and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901443A true CN105901443A (en) | 2016-08-31 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610315868.XA Pending CN105901443A (en) | 2016-05-12 | 2016-05-12 | Grape juice and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105901443A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509584A (en) * | 2016-12-15 | 2017-03-22 | 天津实发中科百奥工业生物技术有限公司 | Clarification method of grape juice |
| CN112006196A (en) * | 2020-10-13 | 2020-12-01 | 贵州青三红生态食品开发有限公司 | Processing method of fresh grape juice |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59156278A (en) * | 1983-12-19 | 1984-09-05 | Itouniuemon Shoten:Kk | Preparation of alcoholic health drink |
| CN103932324A (en) * | 2014-04-04 | 2014-07-23 | 郎溪县侯村大千生态农业开发有限公司 | Formula and preparation method of grapefruit juice drink |
| CN103932325A (en) * | 2014-04-04 | 2014-07-23 | 郎溪县侯村大千生态农业开发有限公司 | Grape juice beverage |
| CN104256795A (en) * | 2014-10-24 | 2015-01-07 | 胡红慧 | Processing method of grape beverage |
-
2016
- 2016-05-12 CN CN201610315868.XA patent/CN105901443A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59156278A (en) * | 1983-12-19 | 1984-09-05 | Itouniuemon Shoten:Kk | Preparation of alcoholic health drink |
| CN103932324A (en) * | 2014-04-04 | 2014-07-23 | 郎溪县侯村大千生态农业开发有限公司 | Formula and preparation method of grapefruit juice drink |
| CN103932325A (en) * | 2014-04-04 | 2014-07-23 | 郎溪县侯村大千生态农业开发有限公司 | Grape juice beverage |
| CN104256795A (en) * | 2014-10-24 | 2015-01-07 | 胡红慧 | Processing method of grape beverage |
Non-Patent Citations (1)
| Title |
|---|
| 朱蓓薇: "《饮料生产工艺与设备选用手册》", 30 November 2002, 化学工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509584A (en) * | 2016-12-15 | 2017-03-22 | 天津实发中科百奥工业生物技术有限公司 | Clarification method of grape juice |
| CN112006196A (en) * | 2020-10-13 | 2020-12-01 | 贵州青三红生态食品开发有限公司 | Processing method of fresh grape juice |
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Application publication date: 20160831 |
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