CN1059647A - A kind of preservation method of grape juice - Google Patents
A kind of preservation method of grape juice Download PDFInfo
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- CN1059647A CN1059647A CN 90105395 CN90105395A CN1059647A CN 1059647 A CN1059647 A CN 1059647A CN 90105395 CN90105395 CN 90105395 CN 90105395 A CN90105395 A CN 90105395A CN 1059647 A CN1059647 A CN 1059647A
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- grape juice
- grape
- juice
- uva
- preservation
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Abstract
The present invention is a kind of preservation method of grape juice.This method to the effect that selected good uva to be reached the broken seed of skin through fragmentation broken, through separating the solid content after the fragmentation and juice are separated, again by the no any pollution of adding and easily decompose SO
2Antistaling agent (K
2S
2O
5Or H
2SO
3), 55～83 ℃ of down sterilizations and after storing 10 months under the airtight anti-oxygen condition, make grape juice still keep the fresh grape local flavor and make every index qualified; This method is simple, and effect is good, and it is low to consume energy.
Description
The present invention is a kind of preservation method of fruit juice, more precisely a kind of preservation method of grape juice.
Grape juice is a kind of nutritious and have a fruit juice of fresh grape local flavor.It is subject to microbial destruction and goes bad; Under 20～30 ℃, it is rotten to ferment in 24～48 hours, thereby has lost the fresh grape local flavor.So how making grape juice still can keep the fresh grape local flavor through long period storage (more than October) is one of important topic of fruit juice fresh-keeping aspect.At present the preservation method of grape juice have " add mould, come unstuck, decalcification, press filtration, sterilization ": the miscellaneous backwardness of this method technology, grape juice after treatment can not keep fresh grape local flavor and storage life to lack (6 months).
Task of the present invention is to study successfully a kind of method, and this method makes grape juice after the long period is stored (more than 10 months), not but still can keep the fresh grape local flavor, and can also not make the every index testing result of grape juice reach criterion of acceptability.
Particular content of the present invention:
Figure of description is a process chart of the present invention, and is referring now to accompanying drawing that detailed description of the present invention is as follows:
1, uva is selected:
This operation is to aim to be ready for use on the uva of producing grape juice and to carry out selectedly, extracts decayed fruit that is:, washes dust, pesticide residue and other impurity etc., has cleaned water is drenched clean rear for subsequent use.
2, the fragmentation of uva:
This operation is transported to selected good uva to carry out fragmentation in the grape crusher, will reach the not broken level of the broken seed of skin through broken uva.
3, the separation of grape juice:
This operation is with broken good grape pulp, is transported in " juice separator " by pump and separates, and by this separation, solid contents such as seed, skin, meat and grape juice is separated fully.Grape juice prepares to change over to next procedure, and solid content is done him in addition and used.
4, the Preservation Treatment of grape juice:
This operation is to add to decomposite SO in grape juice
2Gas and grape juice do not had the antistaling agent of any pollution, as: H
2SO
3, K
2S
2O
5, mixing gets final product.The detailed process of this operation is: earlier antistaling agent is laid particular stress on potassium sulfate (K
2S
2O
5) or sulfurous acid (H
2SO
3) add in the stainless cylinder of steel of having cleaned out by the 30-110ppm amount, to be input to pump through the grape juice of juice separator separator well in the stainless cylinder of steel that adds antistaling agent again, because in adding the grape juice process, grape juice to jar at the bottom of antistaling agent constantly impact, grape juice is constantly mixed with antistaling agent.In order further to make grape juice and antistaling agent mixing, after grape juice adds canful, left standstill again, clarify 24～72 hours, when the grape juice clear, add in the clean stainless cylinder of steel the clear juice of jar internal upper part standby with pump.
5, the sterilization treatment of grape juice:
This operation is to carry out sterilization treatment (in order to prevent the destruction of vitamin, the sterilising temp discomfort is too high) in the sterilization machine with extracting out to be transported in the stainless cylinder of steel through the grape juice of Preservation Treatment under 55 ℃～83 ℃.Leave standstill and be cooled to 20 ℃～25 ℃ after 2 hours again through being transported to grape juice in the stainless steel basin after the sterilization machine sterilization.
6, the storage of grape juice:
Store in order to make a jar interior grape juice reach the anti-oxygen of sealing, after sterilization treatment, to immediately the jar mouth be sealed mouth with waxed paper, and require basin to place 35 ℃～-10 ℃ environment, grape juice is stored still had stronger fresh grape local flavor and every index test result to come to the same thing after 10 months, all meet the state food standard-required with not storing preceding grape juice.
Advantage of the present invention and characteristics:
1, the present invention has that technical process is simple, effect is splendid and advantage of low energy consumption.
The present invention mainly be the uva that will clean up through fragmentation, separate the easy decomposition SO that adds no any pollution
2Antistaling agent K
2S
2O
5Or H
2SO
2, sterilization at a lower temperature and after storing 10 months under the airtight anti-oxygen condition makes grape juice still can keep the fresh grape local flavor and makes the qualified effect of every index.Simple for process from the above, effect is splendid, because of method simply thus the power consumption also low.
2, use grape juice long fresh-keeping period of the present invention and quality height:
The bright juice of grape is not taking under any measure situation, and under 20～30 ℃ of conditions, the longest can only the preservation 48 hours: " add mould, come unstuck decalcification, press filtration, sterilization " grape juice of producing is the longest also can only be preserved 6 months, but also lost the fresh grape local flavor; Use the present invention the grape juice fresh keeping time was reached more than 10 months, and still keep the fresh grape local flavor, do not have any peculiar smell and pollution through the fresh-keeping grape juice of the present invention.
3, use the present invention and make grape juice still can reach clear, sweet and sour taste, the dense and every detection index of fresh grape flavor is identical with the must testing result.Testing result is please referring to the listed data of following table:
| Project | Index | Grape juice before not storing | |
| Total reducing sugar (grams per liter) | 120---250 | 149 | 148.5 |
| Total acid (grams per liter) | 5.0－9.0? | 6.7 | 6.2 |
| Sugar-free extract (grams per liter) | ≥12 | 21.02 | 21.02 |
| Arsenic (mg/litre) | ＜0.5 | ＜0.5 | ＜0.5 |
| Plumbous (mg/litre) | ＜0.1 | ＜0.1 | ＜0.1 |
| Copper (mg/litre) | ＜5 | ＜5 | ＜5 |
| Tannin pigment (grams per liter) | 0.35 | 0.35 |
Embodiments of the invention:
1, uva is selected: pluck 100 tons of Italian Riesling's uvas, extract decayed fruit with artificial method, clean dust, pesticide residue and other impurity.The uva of choosing drenches the clean operation down of changeing to water.
2, the fragmentation of uva: with the JGY10 grape crusher selected good uva is carried out fragmentation, the uva after the fragmentation will reach the not broken level of the broken seed of skin.
3, the separation of grape juice: grape pulp fragmentation is good with the JXS10 juice separator carries out separating treatment, after separating, the solid content (skin, seed, pulp) in the grape pulp is separated with grape juice, the next procedure to be changeed of grape juice after the separation is processed, and handles solid content otherwise processed such as isolated skin, seed, pulp.
4, the Preservation Treatment of grape juice: in the stainless cylinder of steel that has cleaned up, add by the 100ppm amount earlier and lay particular stress on potassium sulfate (K
2S
2O
5), and then the grape juice of separator well has been imported in this jar with pump, leaves standstill clarification 72 hours, adds in the clean stainless cylinder of steel with the grape juice of pump with the clarification of jar internal upper part, waits to change next procedure processing and handles.
5, the sterilization treatment of grape juice: the clarification grape juice that after Preservation Treatment, is added in the stainless cylinder of steel, be transported to pump and after 83 ℃ of sterilization processing, be transported to again in the homemade sterilization machine in the stainless steel basin, when basin is filled, immediately the jar mouth is covered completely, leaves standstill after 2 hours with below the water quench to 25 ℃ with lid again.Handle the back through above-mentioned operation and store in the jar 60.5 tons of grape juices altogether.
6, the stock management of grape juice: the grape juice after sterilization is when being cooled to 25 ℃, stop cooling and exist side by side and be about to jar mouthful to seal with waxed paper, and under 35 ℃～-10 ℃ conditions, prevent oxygen, the sealing storage.
The fresh-keeping little yellowish leukorrhea of grape juice of present embodiment is green, clear, and sour and sweet palatability, fruital is better, and taste is salubrious, has kept the fresh grape local flavor, and freshness date reaches 10 months.Other advantages of present embodiment are identical with aforesaid advantage and characteristics with characteristics, so slightly.
Claims (7)
1, a kind of preservation method of grape juice is characterized in that this kind preservation method is through following several procedures:
(1) uva is selected; Remove decayed fruit and impurity;
(2) fragmentation of uva: it is broken to make uva after the fragmentation will reach the broken seed of skin;
(3) separation of grape juice: solid content and grape juice are separated fully;
(4) Preservation Treatment of grape juice: in grape juice, add and to decompose SO
2Gas, and grape juice do not had the antistaling agent of any pollution, as: H
2SO
3, K
2S
2O
5, leave standstill clarification, remove sediment.
(5) sterilization treatment of grape juice: left standstill 2 hours after the sterilization down at 55 ℃～83 ℃, row is cooled to normal temperature again.
(6) storage of grape juice: in 35 ℃～-10 ℃ environment, seal anti-oxygen and preserve.
Grape juice was stored after 10 months still maintained denseer must local flavor and all qualified effect of every index.
2, according to a kind of preservation method of the described grape juice of claim 1, (1) uva selected that it is characterized in that this method: remove decayed fruit and impurity and be meant to aim at and be ready for use on the uva of producing grape juice and extract decayed fruit, wash dust, pesticide residue and impurity etc. clean the back and water are drenched dried standby.
3, according to a kind of preservation method of the described grape juice of claim 1, it is characterized in that the fragmentation of (2) uva of this method: make grape juice after the fragmentation will reach that the broken seed of skin is broken to be meant selected good uva, be input to and carry out fragmentation in the grape crusher, will reach the not broken level of the broken seed of skin through broken uva.
4, according to a kind of preservation method of the described grape juice of claim 1, it is characterized in that the separation of (3) grape juice of this method: solid content and grape juice are separated fully be meant with broken good grape pulp, be transported in " juice separator " by pump and separate, by this separation, the solid content that comprises seed, skin and meat is separated fully with grape juice, grape juice prepares to change over to next procedure, and solid content is done him in addition and used.
5, according to a kind of preservation method of the described grape juice of claim 1, it is characterized in that the Preservation Treatment of this method (4) grape juice: in grape juice, add and to decompose SO
2Gas and grape do not had the antistaling agent of any pollution, as: H
2SO
3, K
2S
2O
5, leave standstill clarification, removing sedimentary detailed process is earlier antistaling agent to be laid particular stress on potassium sulfate (K
2S
2O
5) or sulfurous acid (H
2SO
3) add in the stainless cylinder of steel of having cleaned out by the 30-110ppm amount, to be input to pump through the grape juice of juice separator separator well in the stainless cylinder of steel that adds antistaling agent again, because in adding the grape juice process, grape juice constantly impacts antistaling agent in the jar, and grape juice is constantly mixed with antistaling agent.In order further to make grape juice and antistaling agent mixing, after grape juice adds canful, leave standstill clarification 24～72 hours again, when the grape juice clear, add in the clean stainless cylinder of steel the clear juice of jar internal upper part standby with pump.
6, according to a kind of preservation method of the described grape juice of claim 1, the sterilization treatment that it is characterized in that (5) grape juice of this method: 55 ℃～83 ℃ leave standstill after the sterilization down 2 hours again the row process that is cooled to normal temperature be under 55 ℃～83 ℃, to carry out sterilization treatment in the sterilization machine with extracting out to be transported in the stainless cylinder of steel through the grape juice of Preservation Treatment, leave standstill after 2 hours again through being transported to grape juice in the stainless steel basin after the assorted bacterium machine sterilization that row is cooled to 20 ℃～25 ℃.
7, according to a kind of preservation method of the described grape juice of claim 1, it is characterized in that the storage of this method described (6) grape juice: in 35 ℃～-10 ℃ environment, seal anti-oxygen preservation and be meant grape juice after sterilization treatment, immediately the jar mouth be sealed mouth and placed 35 ℃～-10 ℃ environment to deposit basin with waxed paper.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90105395 CN1059647A (en) | 1990-09-10 | 1990-09-10 | A kind of preservation method of grape juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 90105395 CN1059647A (en) | 1990-09-10 | 1990-09-10 | A kind of preservation method of grape juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1059647A true CN1059647A (en) | 1992-03-25 |
Family
ID=4879214
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 90105395 Pending CN1059647A (en) | 1990-09-10 | 1990-09-10 | A kind of preservation method of grape juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1059647A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099833C (en) * | 1999-02-09 | 2003-01-29 | 天津市农产品保鲜研究中心 | Fresh-keeping agent for grape and its production method |
-
1990
- 1990-09-10 CN CN 90105395 patent/CN1059647A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1099833C (en) * | 1999-02-09 | 2003-01-29 | 天津市农产品保鲜研究中心 | Fresh-keeping agent for grape and its production method |
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