CN106173716B - A kind of fresh preparation process for squeezing peach juice - Google Patents
A kind of fresh preparation process for squeezing peach juice Download PDFInfo
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- CN106173716B CN106173716B CN201610593032.6A CN201610593032A CN106173716B CN 106173716 B CN106173716 B CN 106173716B CN 201610593032 A CN201610593032 A CN 201610593032A CN 106173716 B CN106173716 B CN 106173716B
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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
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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
- A23L2/42—Preservation of non-alcoholic beverages
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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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
Abstract
The present invention relates to a kind of fresh preparation processes for squeezing peach juice; belong to technical field of food beverage; using broken slurrying and steam enzyme deactivation coupling technique; ultrafast cooling is carried out after slurrying enzyme deactivation immediately; i.e. using vacuum cooled and chilled brine conduction cooling be coupled, in entire technical process strict control technological parameter and to the maximum extent protect raw material quality, reduce heat effect temperature, shortening the heat effect time; enzyme deactivation excellent remains the original color of honey peach, flavor and nutrition.The present invention is realized by the following aspects: honey peach raw material quality control, cleaning stoning, broken slurrying and steam enzyme deactivation coupling, ultrafast cooling, filtering, ultra-fine grinding, allotment homogeneous, sterilization, sterile filling.The fresh squeezing peach juice of NFC of preparation process production of the present invention inhibits enzymatic browning using physical method to greatest extent, maintains the original color, smell and taste of honey peach and nutrition, does not add pigment, essence and preservative etc., the fresh squeezing peach juice of high-quality can be obtained.
Description
Technical field
The invention belongs to technical field of food beverage, and in particular, to a kind of easy brown stain fruit honey peach Fresh Juice
Preparation process.
Background technique
Fresh Juice, abbreviation NFC are the abbreviations of English Not From Concentrate, and Chinese is known as " non-concentrated reduction
Juice " is will to squeeze out fruit juice after fresh former fruit cleaning, directly canned after pasteurize (without concentration and restoring), completely
Remain the original fresh flavor of fruit.Most of pure fresh fruit juice currently on the market, in fact only general concentration reduction
Fruit juice is to convert inspissated juice to be reduced into the fruit juice that can be drunk with water, sugar, preservative etc..Due to NFC fruit juice nutrient, flavor, health
And low-carbon, it being pursued and is quickly grown by America and Europe society, between 1997-2010, global NFC juice sales increase 68%,
Wherein Britain increases 90%.Currently, America and Europe's NFC fruit juice accounts for 10% of fruit juice market or more, processing technology and equipment become
The hot spot of each major company's research and development in the world.
In recent years, fruit drink market in China's is in high speed development situation, the rapid emergence of fruit juice market and being good for for consumer
Kang Yishi enhancing is inseparable.Vitamin and microelement necessary to body are rich in fruit drink, especially NFC pure juice,
It is health delicious to become the main cause for attracting consumer.However, NFC fruit juice can only be based on clear juice both at home and abroad at present, a major class is suitable
Brown stain easily occurs in more fruit, such as apple, honey peach, pears and banana process, becomes NFC fruit juice and concentration or non-
In processing and transporting procedures metachromatism easily occurs for the maximum difficult point and technical bottleneck of inspissated juice production, these fruit,
Its aesthetic quality is seriously affected, the desire to buy of consumer is reduced, so that commodity value declines, even results in nutritional ingredient
Loss, nutritive value decline.Currently, the browning for fruit such as honey peach does not obtain basic solution still, even
Fruit drink business tycoon also can only usually be covered, be adjusted with the natural colours such as adsorption bleaching or addition carrotene, this " temporary solution
Do not effect a permanent cure " method be not fruit drink Processing Technology Development long-term plan.
Wuxi City, Jiangsu Province Yangshan is one of the main producing region of China's honey peach, with Shandong Feicheng, Hebei Shenzhou City, Zhejiang Fenghua
Deng and the referred to as big peach producing region in China four.The especially cultivation history of the existing seventy years of Yangshan honey peach, best in quality, flavor is only
Spy, Yangshan honey peach is with the spies such as its shape beauty, color is gorgeous, taste is good, meat is thin, Pi Ren is easy-peel, how sweet thick, the taste giving off a strong fragrance of juice overflows, just melt in the mouth
It puts and has won fame both at home and abroad.In agricultural restructuring in recent years, the regional honey peach production development in tin west centered on Yangshan is fast
Speed, has more than 30,000 mu of peach cultivated area, and honey peach type is up to more than 30,30000 tons of honey peach yield or more, becomes the ground
The big pillar industry of the one of rural economy.However juicy peach fresh-keeping is an international headache, peach flesh matter is soft, pericarp is thin, protects
Shield property is poor, is highly prone to mechanical damage, and along with mature positive value high temperature season, putrid and deteriorated, and cryogenic conditions easily occur for fruit
Lower refrigeration is also easy to produce again damages to plants caused by sudden drop in temperature, shelf life only 3 to 5 days under room temperature.The Yangshan honey peach being wasted every year because rotting is up to total
The 1/4~1/3 of yield, the sales volume of direct losses 100,000,000, the instant processing of honey peach and processing are extremely urgent.
Honey peach work in-process, will contact once crushing polyphenol oxidase with substrate, trigger enzymatic browning reaction immediately,
Processing and utilization and product development to honey peach bring great difficulty, this problem does not have so far in China or even in the world
Substantive breakthrough and progress.Sulphite is effective anti-enzymatic regent, but it will cause sulphur remnants and influences people's health,
The use that U.S. FDA has limited it in fruit and vegetable product in 1986.The substitute for the sulphite studied at present has: anti-bad
Hematic acid, lysine, honey, glutathione, kojic acid, phytic acid, citric acid etc., these anti-enzymatic regents are to polyphenol oxidase (PPO)
Inhibition has concentration dependent.Additive amount is big, not only increases production cost, and can change the natural flavour mountaineous of peach juice；Addition
Measure small, then enzymatic browning can occur again in the short time.Vitamin C (Vc) is the anti-enzymatic regent more early used, and additive amount is
When 0.05~0.08%, since Vc degradation can cause non-enzymatic browning to whole system.Glutathione higher cost, also should not be used in
Production.Currently, being much to seek suitable anti-enzymatic regent applied in the industrialized production of fruit juice production.Research is found: honey peach
About 85% or more browning reaction occurs during being broken in process, so solving the enzymatic browning in shattering process
It is the key that prepare high-quality NFC peach squash.
To existing patent and journal article analysis it is not difficult to find that fruit juice anti-browning agent is absorbed in most of inventions or research
Research, often have ignored the enzymatic browning of pulp during fruit smashing, most of reported juice production technique is first
Cold broken slurrying, it is rear to heat pulp enzyme deactivation.
Summary of the invention
The present invention in view of the problems of the existing technology, provide one kind in shattering process by Rapid steam heating to going out
Enzymatic process, and then carry out the technology of ultrafast cooling, realize using honey peach of the physical method to easy brown stain carry out enzyme deactivation and
BPH resistant rice variety processing meets contemporary food green, the theory of processed safely.Pulp after enzyme deactivation using ultra-rapid cooling to room temperature,
It avoids pulp cooked, remains the original mouthfeel of honey peach and nutrition.
To achieve the above object, it is described that technical scheme is as follows:
The present invention provides a kind of fresh preparation processes for squeezing peach juice, comprising the following steps:
(1) raw material is selected and pre-processed: selection is fresh, maturity is higher, and no rotten, free from insect pests of going mouldy, pesticide residue is closed
The honey peach of lattice should select the relatively soft kind of texture as raw material, cross and be not suitable for cooking fruit juice, pol as hard as raw peach
It more preferably greater than 12Brix, is cleaned up using blowing-type cleaning machine, cuts out peach-pit with stoner, be cut into small pieces, in favor of subsequent
Broken slurrying and enzyme deactivation integrated treatment.
(2) be crushed slurrying and steam enzyme deactivation integration: by step (1), treated that honey peach carries out broken slurrying, water honey
Peach pulp is crushed to particle diameter no more than 2mm or so under the action of high speed knife paddle, passes through tough sharp of control knife paddle knife
Degree, revolving speed and time can control the size of particle size after cracking；Broken beginning first few minutes drive the sky in crusher chamber away with regard to pre- logical steam
Gas, steam equably spray to broken honey peach, and the pressure for spraying into steam herein is 0.18~0.30MPa, pulp temperature 1~
Stop logical steam after rising rapidly to 78~90 DEG C in 3 minutes, and keep 54~18s, in this step heating final temperature with most
The finishing temperature retention time follows linear inverse relation: T=-t/3+96, T are final temperature, and unit is DEG C that t is the retention time, single
Position is s；The vitamin C or lemon for accounting for honey peach material quality 0.005~0.045% are optionally added while broken slurrying
Lemon acid (w/w) further plays the colour-preserving function of vitamin C or citric acid and can play the role of adjusting pulp acidity.
(3) the resulting honey peach pulp of step (2) ultrafast cooling: is conducted into cooling phase using vacuum cooled and chilled brine
The mode fast cooling of coupling, so that slurry is quickly cooled to 40 DEG C hereinafter, being specifically by honey peach pulp in 1~3 minute
It is pumped into vacuum cooler rapidly in 2-3 minutes, declines pulp in film-form, the vacuum cooler is scraped using centrifugation
Plate-type thin film cold boiler, evaporator collet is interior to be equipped with chilled brine, and the vacuum degree of vacuum cooled is 0.075~0.09MPa,
Chilled brine temperature is less than -4 DEG C.
(4) it post-processes: will be obtained after the made honey peach slurry filtering of step (3), ultra-fine grinding, Magnetic filter, allotment, homogeneous
Fresh NFC finished product.Wherein, aperture is used to remove presumable remaining core slag for the screen to filtrate of 2mm；Ultra-fine grinding uses high
Speed cutting Wet ultrafine grinding machine, plays preferable pulverization to fibroid material, the revolving speed of cutter paddle generally exists
2800rpm or more, stator is cylinder-shaped in pectination, and material is thrown between pectination cylinder and knife paddle under the effect of knife paddle centrifugal force,
It is refined by the tough strong shearing force of knife paddle end knife, the size in control pectination gap can control the granularity of product, to water
Fibre material in honey peach has preferable dispersion and fining to act on；Magnetic filter is carried out using magnetic separator, is removed presumable in pulp
Thin metal impurities；Vitamin C can be added as needed or citric acid adjusts the acidity of product, add sucrose or honey adjusts product
Sugariness, make sour-sweet ratio more preferably.Product 4~5 DEG C at a temperature of refrigerate, the shelf-life be 1~5 day；As product is killed through Pasteur again
Bacterium and rapid cooling, after sterile filling 4~5 DEG C at a temperature of refrigerate, the shelf-life was up to 30 days.The pasteurize preferably makes
With shell and tube sterilization machine, sterilization temperature is 85~100 DEG C, keeps 30~15s, quick using tubular type or plate heat exchanger after sterilization
It is cooled to room temperature.
Preferably, the vacuum cooler that the ultrafast cooling of the step (3) uses has the following structure: described referring to attached drawing 1
Vacuum cooler includes scraper plate 1, inner cylinder 2, collet 3, distribution disk 4, block plate 5 and motor 6, and the inner cylinder 2 is cylindrical, wherein
Scraper plate 1 is arranged in the inside of inner cylinder 2 and is 1~3mm with the gap of inner cylinder 2, and collet 3 is arranged in the periphery of inner cylinder 2, and described point
The top of scraper plate 1, the rotation that the motor 6 controls scraper plate 1, distributes disk 4 and block plate 5 are connected to disk 4；The vacuum is cold
But device is equipped with vacuum orifice A and is controlled to a vacuum pump, and feed inlet B is arranged in the position parallel with distribution disk 4, in collet 3
Lower section is equipped with cooling liquid inlet D, is equipped with cooling liquid outlet C in the top of collet 3, is equipped with discharge port E in the bottom of inner cylinder 2.
In use, the motor 6 of vacuum cooler through retarder drive scraper plate 1 and distribution disk 4 rotate, pulp pumped by into
Material mouth B enters, and pulp is along the inner wall of the inner cylinder 2 of vacuum cooler under film-form under the action of distributing disk 4 and scraper plate 1
It drops, access vacuum pump makes in vacuum state in the inner cylinder 2 of vacuum cooler at vacuum orifice A, and pulp is under the effect of gravity
Partial moisture during declining in film-form in pulp evaporates rapidly consumption evaporation latent heat and makes pulp rapid drop in temperature,
It is equipped with chilled brine in collet 3 simultaneously, is entered from cooling liquid inlet D, is flowed out from cooling liquid outlet C, accelerates the drop of pulp
Warm speed, and the water evaporation quantity in pulp is reduced, be conducive to the raising of cooling rate and product quality, eventually pass through ultrafast cold
But slurries are flowed out by discharge port E, are collected, into the process of post-processing.
As known to those skilled in the art, causing the most important enzyme of juice browning is polyphenol oxidase, and experimental data proves, 80
DEG C heating 1min or 90 DEG C of heating 15s can complete deactivation.The present invention passes through repetition test research, and discovery controls temperature 78~
90 DEG C, the retention time controls in 54~18s, and the temperature low time is long, and the temperature high time is short, the final temperature of heating and retention time
Follow linear inverse relation: T=-t/3+96, T are final temperature, and unit is DEG C；T is the retention time, and unit is s；Another party
Face, the pulp after enzyme deactivation must carry out ultrafast cooling immediately, so that pulp was quickly down to room temperature from nearly 90 DEG C in 1~3 minute,
Avoid the cooked of pulp.The only combination of " broken slurrying and steam enzyme deactivation integration " and " ultrafast cooling " this two techniques,
And strict control technological parameter can just prepare the NFC peach juice drink of high-quality.Realize that Rapid steam heating enzyme deactivation needs
The equipment for wanting special designing to manufacture, such as the patent CN201510862729.4 that the present inventor declares, wherein steam pressure, flow and
The inlet amount of material needs adjustable controllable.
The present invention is beneficial to be had the technical effect that
The present invention realizes physical method enzyme deactivation, creates a kind of green safe high-quality Fresh Juice production technology.
Steam is just passed through while mashing, steam is when broken material is heated to needed for required temperature and holding by moment
Between, the polyphenol oxidase in energy rapid inactivation fruit keeps the original color of fruit well；The skill of ultrafast cooling is coupled simultaneously
Art, so that fruit juice overheat be avoided to generate cooked flavor, can keep the original flavor of fruit and battalion since cooling velocity is exceedingly fast well
It supports, lays a good foundation to produce the fresh squeezing beverage product of honey peach of high-quality.Broken slurrying and steam enzyme deactivation couple fruit obtained
Slurry, is pumped in distribution plate, declines under centrifugal force and gravity along inner cylinder inner wall, has just enter into object in ultrafast cooler at this time
The temperature of material is much larger than the saturation evaporating temperature of the water under useful vacuum degree, and the moisture in pulp gasifies rapidly and consumes gasification and dive
Heat, by the effect of rotating blade, guarantee to make moisture vaporization in film-form when pulp decline and the drag minimization that escapes, material temperature
Degree sharply declines, and the chilled brine in collet takes away the temperature of pulp from inner tank theca, not only accelerates the cooling velocity of pulp,
And reduce the vacuum volatilization loss of flavor components in pulp, further ensure the quality of product.
The present invention is efficient and farthest inhibits enzymatic browning.The prior art overwhelming majority is crushed using cold, then
Slurry enzyme deactivation is heated with heat exchanger again；However honey peach, once broken, enzymatic browning is begun to, and entire brown stain is at 9~10 points
It is just fully completed within clock.Therefore, the actually most brown stains of method of the cold broken rear enzyme deactivation of this elder generation are cold broken
It completes in the process, its Restrain browning degree of subsequent enzyme deactivation and effect are limited.
NFC peach juice provided by the present invention is not required to that the additives such as essence, pigment and preservative are added, due to enzyme deactivation and
Shi Gaoxiao can protect color and the nutrition of fruit juice well, can add a little natural honey and/or sugar according to actual needs
Sugariness is adjusted, a small amount of vitamin C and/or citric acid are added to adjust acidity, to obtain mouthfeel more preferably NFC peach juice.
Wherein, vitamin C can be added in pulping process, can also be added in allotment, and can inhibit the non-enzymatic browning in later period.
In conclusion the present invention is immediately carried out ultrafast using broken slurrying and steam enzyme deactivation integration coupling technique
It is cooling, while strict control technological parameter and the temperature and time for reducing heat effect to greatest extent, physical method enzyme deactivation is realized,
And truly complete peach juice green and high-quality processing.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of vacuum cooler used in the preferred solution of the invention
Wherein, 1, scraper plate, 2, inner cylinder, 3, collet, 4, distribution disk, 5, block plate, 6, motor, A, vacuum orifice, B, charging
Mouthful, C, cooling liquid outlet, D, cooling liquid inlet, E, discharge port
Specific embodiment
With reference to the accompanying drawings and examples, the present invention is specifically described.The present embodiment is with technical solution of the present invention
Premised under implemented, the detailed implementation method and specific operation process are given, but protection scope of the present invention is unlimited
In following embodiments.
Embodiment 1
(1) it sorts: selecting the honey peach of fresh mature, no mildew is rotted, and free from insect pests, pesticide residue is qualified, and pol is greater than
12Brix；
(2) it cleans: the honey peach of step (1) is put into blowing-type cleaning machine, sufficiently clean；
(3) it is enucleated stripping and slicing: after cutting out core using dedicated stoner, being cut into small pieces；
(4) it is crushed enzyme deactivation coupling: selecting the pressure of steam for 0.18MPa, first lead to the 2 minutes oxygen driven away in equipment of steam
Gas, screw rod quantifying feed lead to steam heating while broken, and slurry is warming up to 78 DEG C in 3 minutes, discharge after retaining 54s；
(5) ultrafast cooling: honey peach slurry described in step (4) is rapidly entered in vacuum cooler, vacuum degree is
0.075MPa, the temperature of chilled brine is -6 DEG C in collet, and material is in membranaceous decline, portion of water evaporation, honey peach slurry
Temperature rapidly drops to 40 DEG C in 2 minutes；
(6) filter: slurries remove the remaining core slag that may be infiltrated by 2mm sieve；
(7) high-speed cutting Wet ultrafine grinding machine, revolving speed 2800rpm, by skin and fibroid material ultra-fine grinding: are selected
It is crushed to 100 mesh；
(8) thin metal impurities that may be present in pulp Magnetic filter: are removed using magnetic separator；
(9) filling: sterile filling obtains finished product, refrigerates at 4 DEG C, and the shelf-life is 3~5 days.
Embodiment 2
(1) it sorts: selecting the honey peach of fresh mature, no mildew is rotted, and free from insect pests, pesticide residue is qualified, and pol is greater than
12Brix；
(2) it cleans: the honey peach of step (1) is put into blowing-type cleaning machine, sufficiently clean；
(3) it is enucleated stripping and slicing: after cutting out core using dedicated stoner, being cut into small pieces；
(4) it is crushed enzyme deactivation coupling: selecting the pressure of steam for 0.25MPa, first lead to the 3 minutes oxygen driven away in equipment of steam
Gas, screw rod quantifying feed lead to steam heating while broken, and slurry is warming up to 84 DEG C in 2 minutes, discharge after retaining 36s；
(5) ultrafast cooling: honey peach slurry described in step (4) is rapidly entered in vacuum cooler, vacuum degree is
0.085MPa, the temperature of chilled brine is -8 DEG C in collet, and material is in membranaceous decline, portion of water evaporation, honey peach slurry
Temperature rapidly drops to 38 DEG C in 1 minute；
(6) filter: slurries remove the remaining core slag that may be infiltrated by 2mm sieve；
(7) high-speed cutting Wet ultrafine grinding machine, revolving speed 2800rpm, by skin and fibroid material ultra-fine grinding: are selected
It is crushed to 100 mesh；
(8) thin metal impurities that may be present in pulp Magnetic filter: are removed using magnetic separator；
(9) pasteurize: shell and tube sterilization machine is used, 90 DEG C of sterilization temperature, time 20s is cooled fast to room temperature；
(10) filling: sterile paper box is filling to obtain finished product, refrigerates at 4 DEG C, and the shelf-life is 30 days.
Embodiment 3
(1) it sorts: selecting the honey peach of fresh mature, no mildew is rotted, and free from insect pests, pesticide residue is qualified, and pol is greater than
12Brix；
(2) it cleans: the honey peach of step (1) is put into blowing-type cleaning machine, sufficiently clean；
(3) it is enucleated stripping and slicing: after cutting out core using dedicated stoner, being cut into small pieces；
(4) it is crushed enzyme deactivation coupling: selecting the pressure of steam for 0.3MPa, first lead to the 2 minutes oxygen driven away in equipment of steam,
Screw rod quantifying feed leads to steam heating while broken, and slurry is warming up to 90 DEG C in 1 minute, discharges after retaining 18s；
(5) ultrafast cooling: honey peach slurry described in step (4) is rapidly entered in vacuum cooler, vacuum degree is
0.090MPa, the temperature of chilled brine is -7 DEG C in collet, and material is in membranaceous decline, portion of water evaporation, honey peach slurry
Temperature rapidly drops to 40 DEG C in 2.5 minutes；
(6) filter: slurries remove the remaining core slag that may be infiltrated by 2mm sieve；
(7) high-speed cutting Wet ultrafine grinding machine, revolving speed 2800rpm, by skin and fibroid material ultra-fine grinding: are selected
It is crushed to 100 mesh；
(8) thin metal impurities that may be present in pulp Magnetic filter: are removed using magnetic separator；
(9) deploy: the vitamin C of addition in terms of the quality of honey peach raw material 0.01% adjusts acidity, adds 3% poplar Chinese scholartree
Honey adjusts sugariness, using the further homogeneous of high pressure homogenizer, refinement；
(10) pasteurize: shell and tube sterilization machine is used, 85 DEG C of sterilization temperature, time 30s is cooled fast to room temperature；
(11) filling: polyester bottles sterile filling obtains finished product, refrigerates at 4 DEG C, and the shelf-life is 28 days.
Using the basic technical scheme of embodiment 2, part steps are changed to obtain comparative example 1-4, following institute
It states:
Comparative example 1 by embodiment 2 step (4) and step (5) change into and be beaten naturally using beater；
Step (4) in embodiment 2 is changed into and is beaten naturally using beater by comparative example 2, later rapidly by pulp 90
Enzyme deactivation 15s at DEG C；
Comparative example 3, which changes the step (5) in embodiment 2 into, makes slurries cooled to room temperature；
Step (5) in embodiment 2 is changed into and slurries is pumped into vacuum cooler by comparative example 4, and scraper plate does not rotate pumping
Vacuum cooled is to room temperature.
Product obtained in above-described embodiment 1-3 and comparative example 1-4 is measured, be respectively compared subjective appreciation,
The indexs such as brown stain, polyphenol content, it is specific as follows.
(1) scoring criterion of subjective appreciation is shown in Table 1,7 samples in Example 1-3 and comparative example 1-4, each sample
Product are divided into 5 parts, evaluate 3 times, are averaged.To the fresh color for squeezing peach juice, smell, flavour and overall evaluation marking, highest
Total score is 100 points.
The fresh squeezing peach juice subjective appreciation of table 1 marking table
(2) since the brown stain of honey peach is divided into enzymatic browning and non-enzymatic browning, enzymatic browning is the major part of brown stain, one
As be fully completed in honey peach broken 10 minutes.Measurement pulp color and its color change with time L value, and with adopt
The measurement of color is carried out with the peach of Different treatments slurry and is compared.The more big then pulp of L value is brighter, otherwise darker.Due to inclined
The prevent-browning effect of sodium bisulfite is good, and the honey peach for adding the Sodium Metabisulfite of 2% (w/w) is used to starch as standard sample.
The measurement of L value generallys use HunterLab (model UltraScanPro1166, HunterLab company, the U.S.) color
Poor instrument measures juice color, and data result is indicated with L, a, b.After first being verified with the blank of standard, with cylindrical sample device (diameter
58mm, deep 15mm) pulp that fills phase homogenous quantities is placed under colour difference meter optical port (diameter 50mm), and L is known as lightness index, L=0 table
Show that black, L=100 indicate white；A and-a respectively indicates red and green, and a absolute value is bigger, and color is respectively closer to pure red
Color and pure green are grey when a=0；B and-b respectively indicate yellow and blue, and b absolute value is bigger, and color is respectively closer to pure
Yellow and pure blue are grey when b=0.
LControl----honey peach adds the L value (not changing over time substantially) of 2% Sodium Metabisulfite crushing and beating；
LIt is naturalL value after ten minutes is placed in the crushing and beating institute's slurrying of ----honey peach nature；
LSampleMade honey peach pulp places L value after ten minutes in ----Examples 1 to 3 and comparative example 1~4.
(3) polyphenols is honey peach and its important flavor substance and present-color material of converted products, with honey peach and
The organoleptic quality of its fabricated product is in close relations.Honey peach polyphenol mainly includes catechin, procyanidine class, hydroxycinnamic acid
Class, dihydrochalcone-like, flavonols, anthocyanin class.
The measurement Forint phenol method of polyphenol total amount: (1) production of standard curve, accurate concentration of drawing is not having for 100 μ g/mL
Gallate-based standard solution 0.05,0.10,0.15,0.20,0.25,0.30mL are separately added into distilled water in 5mL volumetric flask
1.95,1.90,1.85,1.80,1.75,1.70mL, add Folin reagent 1.0mL, sufficiently oscillation stand 3-4min, respectively plus
Enter 10%Na2CO3Solution 1.0mL shakes up to be placed in water bath with thermostatic control and reacts 2h；Reagent blank is done simultaneously, measures and inhales under 765nm
Luminosity carries out linear regression to absorbance with content, obtains regression equation.(2) processing of raw material: honey peach pulp is accurately weighed
5.000g is in conical flask, the ethyl alcohol of addition 80mL 70%, circumfluence distillation 3 times in 80 DEG C of water-bath, each 2h,
4000r/min is centrifuged 20min, collects and merges supernatant, is concentrated and recycles ethyl alcohol at 0.09MPa with Rotary Evaporators, is concentrated
Liquid is settled to 50mL with distilled water, to be measured.
Measuring principle and method: having the hydroxyl easily aoxidized on polyphenol compound molecule, under alkaline condition with
Blue is presented after the reaction of Folin-Ciocalten reagent, this reactant has absorption maximum at 765nm, defers under certain condition
Lambert -- law of Beer can measure the total amount of honey peach polyphenol using gallic acid as benchmark substance.According to this measuring principle, from
Draw solution 2mL in above-mentioned 50mL prepare liquid measures absorbance by standard curve making method, can acquire 2mL according to regression equation
The content of polyphenol in prepare liquid further calculates the content (mg/g in terms of gallic acid, DW) of phenolic substances in 1g sample.
Data processing is carried out to said determination result, final result is inserted in the following table 2.
Fresh squeezing peach juice quality evaluation table made from 2 different process method of table
| Process | Opposite browning rate | Polyphenol total amount retention rate | Subjective appreciation score | Whether there is or not cooked flavors |
| Comparative example 1 | 100% | 12.6% | 67.2 | Nothing |
| Comparative example 2 | 89.6% | 28.5% | 71.5 | Have |
| Comparative example 3 | 3.8% | 93.4% | 76.2 | Have |
| Comparative example 4 | 3.7% | 94.1% | 81.6 | Have |
| Embodiment 1 | 2.3% | 95.8% | 94.8 | Nothing |
| Embodiment 2 | 2.0% | 96.3% | 96.5 | Nothing |
| Embodiment 3 | 2.6% | 95.7% | 95.1 | Nothing |
All raw materials are the Wuxi Yangshan lake scape honey peach of fresh mature in table 2, and in addition to the variation of separate step, base
Identical processing method is used in sheet.Analytical table 2 is it is found that using process traditional in the prior art: cold broken nature
The pulp enzymatic browning that the technique of heating enzyme deactivation, that is, comparative example 2 obtains after mashing i.e. comparative example 1, cold broken mashing naturally is very tight
Again, sensory evaluation is also worst, and the reserved of oxidation-resistant active ingredient polyphenol is very low.It goes out using broken slurrying with steam
Although the method that enzyme is coupled after preferably inhibit enzymatic browning, remain to a certain extent the antioxidant activities such as polyphenol at
Point, but natural cooling, that is, comparative example 3, using only vacuumizing, cooling i.e. since cooling velocity is not fast enough, product has comparative example 4
The result of cooked flavor, subjective appreciation is still undesirable.It is only coupled using broken steam enzyme deactivation provided by the present invention and ultrafast
Cooling is organic cleverly to be combined, and if embodiment 1,2 and 3 could best inhibit enzymatic browning, superlatively retains the antioxygens such as polyphenol
Change active constituent, and product does not have cooked flavor, is able to maintain the original taste of fruit substantially, obtains the fresh squeezing of NFC of high-quality
Peach juice.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form, appoint
What is to the above embodiments according to the technical essence of the invention any simply to repair without departing from technical solution of the present invention content
Change, equivalent variations and modification, all of which are still within the scope of the technical scheme of the invention.
Claims (5)
1. a kind of fresh preparation process for squeezing peach juice, which comprises the following steps:
(1) raw material selects and pretreatment: choosing honey peach as raw material, cleans, stoning, stripping and slicing；
(2) be crushed slurrying and steam enzyme deactivation integration: by step (1), treated that honey peach carries out broken slurrying, in broken system
Steam is sprayed into honey peach while slurry, so that pulp temperature stops logical steaming after rising rapidly to 78~90 DEG C in 1~3 minute
Vapour, and kept for 54~18 seconds；Broken beginning first few minutes drive the air in crusher chamber away with regard to pre- logical steam, and steam equably sprays to
Broken honey peach, heating final temperature and final temperature retention time follow linear inverse relation: T=-t/3+96, T are most
Finishing temperature, unit are DEG C that t is the retention time, and unit is s；The pressure for spraying into steam is 0.18~0.30MPa；
(3) ultrafast cooling: the resulting honey peach slurry of step (2) is coupled using vacuum cooled and chilled brine conduction cooling
Mode fast cooling, and 40 DEG C or less are quickly cooled in 1~3 minute；
Method particularly includes: the resulting honey peach pulp of step (2) is pumped into vacuum cooler in 2~3 minutes, so that fruit
Slurry declines in film-form, and the vacuum cooler uses centrifugal scraping plate formula film vacuum evaporator, is equipped in evaporator collet cold
Freeze salt water；The vacuum degree of vacuum cooled is 0.075~0.090MPa；The temperature of chilled brine is less than -4 DEG C in collet；
The vacuum cooler includes scraper plate (1), inner cylinder (2), collet (3), distribution disk (4), block plate (5) and motor (6), institute
State that inner cylinder (2) is cylindrical, wherein scraper plate (1) setting inner cylinder (2) inside and be 1~3mm with the gap of inner cylinder (2),
In the periphery of inner cylinder (2), distribution disk (4) is connected to the top of scraper plate (1), motor (6) control for collet (3) setting
Scraper plate (1), distribute disk (4) and block plate (5) rotation；The vacuum cooler is equipped with vacuum orifice A and is controlled to a vacuum pump,
Feed inlet B is arranged in the position parallel with distribution disk (4), cooling liquid inlet D is equipped in the lower section of collet (3), in collet (3)
Top be equipped with cooling liquid outlet C, the bottom of inner cylinder (2) be equipped with discharge port E；The vacuum orifice A is located at distribution disk (4)
Top；
(4) it post-processes: the made honey peach of step (3) being starched into further ultra-fine grinding, is obtained after Magnetic filter, allotment and homogeneous fresh
Squeeze peach juice finished product, finished product 4~5 DEG C at a temperature of refrigerate.
2. technique according to claim 1, which is characterized in that the raw material that the step (1) is chosen is fresh mature, without mould
Become rot, free from insect pests, pesticide residue qualification honey peach, the pol of the honey peach is greater than 12Brix, and cleaning is using blowing-type
Cleaning machine is cut into small pieces after cleaning.
3. technique according to claim 1 is being characterized in that, the ultra-fine grinding in the step (4) uses high-speed cutting
Wet ultrafine grinding machine controls cutter paddle revolving speed in 2800rpm or more.
4. technique according to claim 1, which is characterized in that deploy and the product after homogeneous also passes through pasteurize, fast
Quickly cooling but, sterile filling processing, the pasteurize use shell and tube sterilization machine, sterilization temperature be 85~100 DEG C, keep 30~
15s is cooled fast to room temperature using tubular type or plate heat exchanger after sterilization.
5. according to technique described in any of the above-described claim, which is characterized in that be added while broken slurrying with water honey
The vitamin C or the further color protection of citric acid of peach material quality meter 0.005~0.045% simultaneously adjust pulp acidity.
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| CN107509900A (en) * | 2017-07-31 | 2017-12-26 | 江苏省农业科学院 | A kind of peach juice prevent-browning processing technology |
| CN107568521A (en) * | 2017-09-07 | 2018-01-12 | 无锡太湖阳山果蔬饮品有限公司 | A kind of peach squash and preparation method thereof |
| CN114063484A (en) * | 2020-08-07 | 2022-02-18 | 佛山市顺德区美的电热电器制造有限公司 | Cooking method, cooking appliance, cooking device and storage medium |
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|---|---|---|---|---|
| CN1537476A (en) * | 2003-04-15 | 2004-10-20 | 烟台北方安德利果汁股份有限公司 | Processing method for preventing concentrated apple juice from being browning |
| CN1613381A (en) * | 2004-12-08 | 2005-05-11 | 河北科技师范学院 | Fresh apple juice production |
| CN101066149A (en) * | 2007-06-11 | 2007-11-07 | 浙江大学 | Process of producing bayberry NFC juice |
| CN105495627A (en) * | 2015-12-01 | 2016-04-20 | 江南大学 | Fruit crush-pulp-enzyme killing integrated device |
| CN105767810A (en) * | 2016-04-12 | 2016-07-20 | 宜兴恒盛农业发展有限公司 | NFC bayberry juice processing technology |
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2016
- 2016-07-25 CN CN201610593032.6A patent/CN106173716B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1537476A (en) * | 2003-04-15 | 2004-10-20 | 烟台北方安德利果汁股份有限公司 | Processing method for preventing concentrated apple juice from being browning |
| CN1613381A (en) * | 2004-12-08 | 2005-05-11 | 河北科技师范学院 | Fresh apple juice production |
| CN101066149A (en) * | 2007-06-11 | 2007-11-07 | 浙江大学 | Process of producing bayberry NFC juice |
| CN105495627A (en) * | 2015-12-01 | 2016-04-20 | 江南大学 | Fruit crush-pulp-enzyme killing integrated device |
| CN105767810A (en) * | 2016-04-12 | 2016-07-20 | 宜兴恒盛农业发展有限公司 | NFC bayberry juice processing technology |
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