CN106213093A - A kind of preparation technology of concentrated apple clear juice - Google Patents
A kind of preparation technology of concentrated apple clear juice Download PDFInfo
- Publication number
- CN106213093A CN106213093A CN201610593939.2A CN201610593939A CN106213093A CN 106213093 A CN106213093 A CN 106213093A CN 201610593939 A CN201610593939 A CN 201610593939A CN 106213093 A CN106213093 A CN 106213093A
- Authority
- CN
- China
- Prior art keywords
- mali pumilae
- temperature
- fructus mali
- apple
- pulp
- Prior art date
- 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.)
- Granted
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 36
- 238000005516 engineering process Methods 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 45
- 230000000694 effects Effects 0.000 claims abstract description 40
- 102000004190 Enzymes Human genes 0.000 claims abstract description 32
- 108090000790 Enzymes Proteins 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 230000008569 process Effects 0.000 claims abstract description 25
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 20
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 14
- 239000012267 brine Substances 0.000 claims abstract description 12
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000012859 sterile filling Methods 0.000 claims abstract description 7
- 230000010354 integration Effects 0.000 claims abstract description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 230000014759 maintenance of location Effects 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 239000010408 film Substances 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 239000011552 falling film Substances 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 239000000447 pesticide residue Substances 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 3
- 238000012805 post-processing Methods 0.000 claims description 3
- 239000006200 vaporizer Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
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- 241000894006 Bacteria Species 0.000 claims 1
- 230000000630 rising effect Effects 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000010168 coupling process Methods 0.000 abstract description 8
- 235000013361 beverage Nutrition 0.000 abstract description 7
- 238000010521 absorption reaction Methods 0.000 abstract description 6
- 230000008878 coupling Effects 0.000 abstract description 6
- 238000005859 coupling reaction Methods 0.000 abstract description 6
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- 241000220225 Malus Species 0.000 description 44
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 10
- 239000002002 slurry Substances 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 7
- 238000007872 degassing Methods 0.000 description 7
- 238000009826 distribution Methods 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000110 cooling liquid Substances 0.000 description 6
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- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 102000030523 Catechol oxidase Human genes 0.000 description 4
- 108010031396 Catechol oxidase Proteins 0.000 description 4
- 235000010724 Wisteria floribunda Nutrition 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- MKYBYDHXWVHEJW-UHFFFAOYSA-N N-[1-oxo-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propan-2-yl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(C(C)NC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 MKYBYDHXWVHEJW-UHFFFAOYSA-N 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- -1 flavone compound Chemical class 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000222065 Lycoperdon Species 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
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- 229930003268 Vitamin C Natural products 0.000 description 2
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- 238000002835 absorbance Methods 0.000 description 2
- UCTWMZQNUQWSLP-UHFFFAOYSA-N adrenaline Chemical compound CNCC(O)C1=CC=C(O)C(O)=C1 UCTWMZQNUQWSLP-UHFFFAOYSA-N 0.000 description 2
- 235000015197 apple juice Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
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- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
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- 230000002829 reductive effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 2
- 229940001584 sodium metabisulfite Drugs 0.000 description 2
- 235000010262 sodium metabisulphite Nutrition 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000011282 treatment Methods 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- DQFBYFPFKXHELB-UHFFFAOYSA-N Chalcone Natural products C=1C=CC=CC=1C(=O)C=CC1=CC=CC=C1 DQFBYFPFKXHELB-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001417516 Haemulidae Species 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 244000134242 Malus prunifolia Species 0.000 description 1
- 235000005087 Malus prunifolia Nutrition 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000003637 basic solution Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000005513 chalcones Nutrition 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000004042 decolorization Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 239000010200 folin Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 235000021581 juice product Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- HGVVOUNEGQIPMS-UHFFFAOYSA-N procyanidin Chemical class O1C2=CC(O)=CC(O)=C2C(O)C(O)C1(C=1C=C(O)C(O)=CC=1)OC1CC2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 HGVVOUNEGQIPMS-UHFFFAOYSA-N 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 238000009288 screen filtration Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- ORFSSYGWXNGVFB-UHFFFAOYSA-N sodium 4-amino-6-[[4-[4-[(8-amino-1-hydroxy-5,7-disulfonaphthalen-2-yl)diazenyl]-3-methoxyphenyl]-2-methoxyphenyl]diazenyl]-5-hydroxynaphthalene-1,3-disulfonic acid Chemical compound COC1=C(C=CC(=C1)C2=CC(=C(C=C2)N=NC3=C(C4=C(C=C3)C(=CC(=C4N)S(=O)(=O)O)S(=O)(=O)O)O)OC)N=NC5=C(C6=C(C=C5)C(=CC(=C6N)S(=O)(=O)O)S(=O)(=O)O)O.[Na+] ORFSSYGWXNGVFB-UHFFFAOYSA-N 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- NGSWKAQJJWESNS-ZZXKWVIFSA-N trans-4-coumaric acid Chemical class OC(=O)\C=C\C1=CC=C(O)C=C1 NGSWKAQJJWESNS-ZZXKWVIFSA-N 0.000 description 1
- DQFBYFPFKXHELB-VAWYXSNFSA-N trans-chalcone Chemical compound C=1C=CC=CC=1C(=O)\C=C\C1=CC=CC=C1 DQFBYFPFKXHELB-VAWYXSNFSA-N 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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
- A23L2/08—Concentrating or drying of juices
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to the preparation technology of a kind of concentrated apple clear juice; belong to technical field of food beverage; use broken slurrying and steam enzyme denaturing integration coupling technique; ultrafast cooling is carried out immediately after slurrying enzyme denaturing; i.e. using vacuum cooled and chilled brine conduction cooling to be coupled, in whole technical process, the strict quality controlling technological parameter and protecting Fructus Mali pumilae raw material to greatest extent, reduces heat effect temperature, shortens the heat effect time; enzyme denaturing excellent, remains the original color and luster of Fructus Mali pumilae, local flavor and nutrition.The present invention is realized by the following aspects: Fructus Mali pumilae raw material quality control, broken slurrying and the coupling of steam enzyme denaturing, ultrafast cooling, filtration separation, superfine grinding, enzymolysis, ultrafiltration, multiple-effect cryoconcentration, pasteurize and sterile filling.The preparation technology of the present invention eliminates the operations such as resin absorption decolouring, and high degree avoids enzymatic browning, it is possible to obtain the concentrated apple clear juice of high-quality.
Description
Technical field
The invention belongs to technical field of food beverage, in particular it relates to the preparation work of a kind of easy brown stain Fructus Mali pumilae concentrated clear juice
Skill.
Background technology
Proverb " every day one Fructus Mali pumilae, disease is away from me " is wide-spread in western countries, it is meant that Fructus Mali pumilae and converted products thereof
Having the highest nutritive value and medical care effect, this is also Fructus Mali pumilae and converted products becomes in developed country market and disappeared
The generally accepted main cause of the person of expense.Nutrition science achievement in research shows: the carbohydrate in Sucus Mali pumilae is mainly made up of sugar,
This sugar is easily converted to glucose and the fructose that human body easily absorbs；Sucus Mali pumilae is also enriched in phosphorus and the ferrum of solubility, contributes to
Infant digestion and absorption；Sucus Mali pumilae also has lung moistening and pleases the heart, appetizing of promoting the production of body fluid, quench the thirst expelling summer-heat and spleen antidiarrheal, neutralizes too much stomach
The medical health care functions such as acid, promotion adrenaline secretion.Medical research also indicates that: the flavone compound in Sucus Mali pumilae and polyphenol
Compound combines, and can suppress growth of cancer cells and the diffusion of human body, have antitumaous effect.Visible, Sucus Mali pumilae is as Herba Marsileae Quadrifoliae
The main converted products of fruit, its nutritive value is higher.
Sucus Mali pumilae is that kind consumed by world's second largest fruit juice, is mainly used as the basic dispensing of beverage production, external 90%
Beverage production manufacturer using Sucus Mali pumilae as the basic dispensing of beverage production.Additionally, Sucus Mali pumilae be additionally operable to fruit wine brew, cosmetics,
Health product, drug additive etc..From the beginning of last century the nineties, China's Sucus Mali pumilae industry experienced by grow out of nothing, from little to
Big evolution.2010, more than the whole nation ten thousand tons of scales of beverage industries fruit juice and juice beverage processing industry had 449,
The wherein nearly various schools of thinkers of concentrated Succus Mali pumilae production enterprise more than working ability 20 ton hour.This developing state promotes world's Herba Marsileae Quadrifoliae
Juice production, trade centre are substantially to China's transfer and gathering；Within 2010, Chinese apple juice export volume reaches 78.84 ten thousand tons, goes out
The mouth amount of money is 7.47 hundred million dollars, accounts for nearly the 50% of world's concentrated Succus Mali pumilae production, and Sucus Mali pumilae has become important the going out of China
One of mouth agricultural product, China has become Sucus Mali pumilae manufacturing country maximum in international market and exported country.
Concentrated Succus Mali pumilae is divided into concentrated apple clear juice and concentrated apple juice two kinds, and clear juice needs through enzymolysis operation, therefore
Without the solid content of solubility, and turbid juice contains non-solubility solid content without enzymolysis and hyperfiltration treatment.Although Herba Marsileae Quadrifoliae in theory
The most turbid juice contains pectin, protein, cellulose, natural pigment, aromatic substance and vitamin etc. all far more than apple clear juice, gathers around
Having softer mouthfeel, sensory modalities is more natural, more can embody Apple original taste abnormal smells from the patient, have higher nutriture value
Value, but concentrated Succus Mali pumilae in the market is still based on clear juice, and turbid juice is less, and reason is concentrated apple juice manufacturing technique
Complexity, the particularly technical problem such as brown stain, precipitation do not obtain basic solution.
Due to Fructus Mali pumilae work in-process, a size-reduced polyphenol oxidase will contact with substrate, triggers enzymatic browning immediately anti-
Should, processing and utilization and product development to Fructus Mali pumilae bring great difficulty, and this problem is in China or even the most not
There are substantial breakthrough and progress.Apple clear juice or turbid juice substantially use the work of first cold broken post-heating slurry enzyme denaturing at present
Skill, or in cold shattering process, add a certain amount of ascorbic acid (Vc) carry out Restrain browning, but polyphenol oxidase enzymatic brown stain is still
Ratio is more serious.Research finds that the browning reaction of about more than 83% in the Fructus Mali pumilae course of processing occurred in shattering process of short duration a few minutes
In, so the enzymatic browning solved in shattering process is the key preparing high quality apple clear juice.
The technical process of China's plant produced Sucus Mali pumilae is as follows at present:
The cold broken middle most enzymatic brownings of existing technique are complete, and follow-up heating enzyme denaturing effect is limited, so
The resin absorption decolouring that follow-up needs are loaded down with trivial details.Existing patent and journal article are researched and analysed it is seen that, apple clear juice
Produce great majority and use cold broken, and have ignored the enzymatic browning of pulp during fruit smashing.
Summary of the invention
The present invention is directed to the problem that prior art exists, it is provided that a kind of in shattering process by Rapid steam heating to going out
Enzymatic process, and carry out the technology of ultrafast cooling subsequently, it is achieved that utilize physical method the Fructus Mali pumilae of easy brown stain carries out enzyme denaturing and resists
Brown stain processes, and meets food green in the present age, the theory of processed safely.Pulp after enzyme denaturing uses ultra-rapid cooling to room temperature, keeps away
Exempting from pulp to boil, remain the original color, smell and taste of Fructus Mali pumilae and nutrition, the concentrated apple clear juice for preparation high-quality provides reliably
Guarantee, thus follow-up resin absorption decolorization process can be saved, be substantially reduced production cost.The present invention will be at high degree
On improve the preparation technology of Fructus Mali pumilae concentrated clear juice, improve the quality of product, there is high economic benefit and social benefit.
For achieving the above object, technical scheme is as described below:
The invention provides the preparation technology of a kind of concentrated apple clear juice, comprise the following steps:
(1) material choice and pretreatment: select fresh, Maturity is higher, without going mouldy rotten, free from insect pests, pesticide residues are closed
The Fructus Mali pumilae of lattice is as raw material, and its pol, more preferably greater than 12Brix, uses bubble cleaner to clean up, each Fructus Mali pumilae is cut into 4
～8 lobes, it is beneficial to follow-up broken slurrying and enzyme denaturing is close-coupled processing.
(2) broken slurrying and the integration of steam enzyme denaturing: the Fructus Mali pumilae after step (1) being processed carries out broken slurrying, valve cutting Herba Marsileae Quadrifoliae
It is about 2mm that Fructus Mali pumilae is crushed to particle diameter under the effect of high speed cutter oar by fruit, by controlling the tough sharpness of cutter oar cutter, turning
Speed and time can control the size of particle size after cracking, and Fructus Mali pumilae should not crush meticulous herein, and pit is harder in addition, at broken slurrying enzyme denaturing
During be not broken as far as possible.The broken first few minutes that starts drives the air in crusher chamber away with regard to pre-logical steam, and steam sprays equably
To broken Fructus Mali pumilae, the pressure herein spraying into steam is 0.12～0.25MPa, and pulp temperature rose rapidly in 1～3 minute
Stopping logical steam after 80～92 DEG C, and keep 48～12s, in this step, intensification final temperature was followed with the final temperature retention time
Linear inverse relation: T=-t/3+96, T are final temperature, unit is DEG C, and t is the retention time, and unit is s；In broken slurrying
The most optionally add and account for Fructus Mali pumilae raw materials quality 0.006～the vitamin C of 0.04% or citric acid (w/w), play further
Vitamin C or the colour-preserving function of citric acid and the effect of regulation pulp acidity can be played.
(3) ultrafast cooling: the apple pulp of step (2) gained uses vacuum cooled and chilled brine conduction cooling are coupled
Mode fast cooling so that slurry was quickly cooled to less than 40 DEG C in 1～2 minute, specifically by apple pulp at 1-2 minute
Being pumped into the most rapidly in vacuum cooler, making pulp is that film like declines, and described vacuum cooler uses centrifugal scraping plate formula thin film
Vacuum evaporator, is provided with chilled brine in vaporizer chuck, the vacuum of vacuum cooled is 0.075～0.09Mpa, chilled brine
Temperature is less than-4 DEG C.
(4) post processing: after apple pulp made for step (3) is filtered to remove pit, then through superfine grinding, enzymolysis, ultrafiltration,
Multiple-effect cryoconcentration, pasteurize and sterile filling obtain the finished product of concentrated apple clear juice.
Wherein, in the pulp after broken enzyme denaturing is close-coupled processing, sarcocarp granularity is usually no more than 2mm, and pit is harder, broken
It is not broken during broken slurrying enzyme denaturing as far as possible, uses the screen filtration of 10 mesh to remove apple core；Superfine grinding is by apple pulp
And apple peel is crushed to 100～120 mesh, it is achieved the complete utilization outside Fructus Mali pumilae pit；Enzymolysis is to add in right amount in enzymatic vessel
Pectase and amylase carry out enzymolysis clarification, and hydrolysis temperature is 50～53 DEG C, and enzymolysis time is 45～60 minutes, adding of pectase
Dosage is 60～800ppm, and diastatic addition is 10～50ppm；Ultrafiltration is that the fruit juice clarified through enzymolysis in step is passed through hole
The ultrafilter membrane of footpath 0.02 μm carries out ultrafiltration, removes the remaining apple grunt in fruit juice and impurity；Cryoconcentration is by after degassing
Fructus Mali pumilae carries out cryoconcentration process, uses falling film type four-effect evaporator, and an effect temperature is 45～55 DEG C, and two effect temperature are 38～45
DEG C, triple effect temperature is 30～38 DEG C, and quadruple effect temperature is 20～30 DEG C, after quadruple effect concentrated Succus Mali pumilae soluble solid content 50～
70Brix；The temperature of pasteurize is 80～95 DEG C, keeps 50～20 seconds；Sterile filling is to the concentration fruit after sterilization cooling
Juice uses aseptic filler to carry out fill, obtains finished product.
Preferably, the vacuum cooler that the ultrafast cooling of described step (3) uses has following structure: see accompanying drawing 1, described
Vacuum cooler includes scraper plate 1, inner core 2, chuck 3, distribution disk 4, block plate 5 and motor 6, and described inner core 2 is in cylinder, wherein
Scraper plate 1 is arranged on the inside of inner core 2 and is 1～3mm with the gap of inner core 2, and chuck 3 is arranged on the periphery of inner core 2, described point
Joining disk 4 and be connected to the top of scraper plate 1, described motor 6 controls scraper plate 1, distribution disk 4 and the rotation of block plate 5；This vacuum is cold
But device is provided with vacuum orifice A and is connected with vacuum pump, arranges charging aperture B, at chuck 3 in the position paralleled with distribution disk 4
Lower section is provided with cooling liquid inlet D, is arranged over cooling liquid outlet C at chuck 3, is provided with discharging opening E in the bottom of inner core 2.
During use, the motor 6 of vacuum cooler through decelerator drive scraper plate 1 and distribution disk 4 rotate, pulp through pump by entering
Material mouth B enters, under under the effect of distribution disk 4 and scraper plate 1, pulp is film like along the inwall of the inner core 2 of vacuum cooler
Fall, vacuum orifice A at, access vacuum pump is in vacuum state in making the inner core 2 of vacuum cooler, and pulp is under gravity
During declining in film like, the portion of water in pulp evaporates rapidly consumption evaporation latent heat and makes pulp rapid drop in temperature,
Being provided with chilled brine in chuck 3, it enters from cooling liquid inlet D simultaneously, flows out from cooling liquid outlet C, accelerates the fall of pulp
Temperature speed, and reduce the raising of the water evaporation quantity in pulp, beneficially cooling rate and product quality, eventually pass through ultrafast cold
But serosity is flowed out by discharging opening E, collects, and enters the operation of post processing.
Those skilled in the art know, and causing the topmost enzyme of juice browning is polyphenol oxidase, and experimental data proves, and 80
DEG C heating 1min or 90 DEG C heating 15s can complete deactivation.The present invention through repetition test research, find to control temperature 80～
92 DEG C, the retention time controls 48～12s, and the temperature low time is long, and the temperature height time is short, the final temperature of intensification and retention time
Following linear inverse relation: T=-t/3+96, T are final temperature, unit is DEG C；T is the retention time, and unit is s.The opposing party
Face, the pulp after enzyme denaturing must carry out ultrafast cooling immediately so that pulp was quickly down to room temperature from nearly 90 DEG C in 1～2 minute,
Avoid boiling of pulp.Only " broken slurrying and the integration of steam enzyme denaturing " and the combination of " ultrafast cooling " these two techniques,
And strictly control technological parameter just can prepare the Sucus Mali pumilae beverage of high-quality.Realize Rapid steam heating and enzyme denaturing needs spy
The equipment very manufactured and designed, patent CN201510862729.4 declared such as the present inventor, wherein steam pressure, flow and material
Inlet amount need adjustable controlled.
Useful the having the technical effect that of the present invention
Present invention achieves physical method enzyme denaturing, create the production work of the high-quality concentrated clear juice of a kind of green safety
Skill.Just being passed through steam while making beating, steam is needed for broken material is heated to required temperature holding by moment
Time, the polyphenol oxidase in energy rapid inactivation fruit, keep the original color and luster of fruit well；Couple ultrafast cooling simultaneously
Technology, owing to rate of cooling is exceedingly fast, thus avoids fruit juice overheated generation cooked flavor, can keep well the original local flavor of fruit and
Nutrition, lays a good foundation for producing the concentrated apple clear juice product of high-quality.The fruit that broken slurrying and the coupling of steam enzyme denaturing prepare
Slurry, is pumped in distribution plate, declines along inner core inwall, now have just enter into thing in ultrafast cooler under centrifugal force and action of gravity
The temperature of material is much larger than the water saturation evaporating temperature under useful vacuum degree, and the moisture in pulp gasifies rapidly and consumes gasification and dive
Heat, is acted on by rotating blade, it is ensured that pulp is that film like makes moisture vaporization and the drag minimization that escapes when declining, material temperature
Degree drastically declines, and the chilled brine in chuck takes away the temperature of pulp from inner tank theca, not only accelerates the rate of cooling of pulp,
And decrease the vacuum volatilization loss of flavor components in pulp, further ensure the quality of product.
The present invention efficiently and farthest inhibits enzymatic browning.The prior art overwhelming majority uses cold broken, then
Slurry enzyme denaturing is heated again with heat exchanger；But the actually most brown stain of method of the cold broken rear enzyme denaturing of this elder generation is cold broken
Completing during broken, its Restrain browning degree of enzyme denaturing subsequently and effect are limited.The present invention can save the resin of follow-up complexity
Adsorption bleaching step, greatly reduces production cost.
In sum, the present invention uses broken slurrying and steam enzyme denaturing integration coupling technique, immediately carries out ultrafast
Cooling, the strictest temperature and time controlling technological parameter and reducing heat effect to greatest extent, it is achieved that physical method enzyme denaturing,
Maintain the original color and luster of Fructus Mali pumilae, nutrition and fragrance largely, eliminate follow-up resin absorption decolouring, decrease life
Produce cost, it is achieved that concentrated apple clear juice truly is green and high-quality is processed.
Accompanying drawing explanation
Fig. 1 is the structural representation of the vacuum cooler used in preferred version of the present invention
Wherein, 1, scraper plate, 2, inner core, 3, chuck, 4, distribution disk, 5, block plate, 6, motor, A, vacuum orifice, B, charging
Mouthful, C, cooling liquid outlet, D, cooling liquid inlet, E, discharging opening
Detailed description of the invention
Embodiment 1
(1) material choice and process: select the red fuji apple of fresh mature, rotten without going mouldy, free from insect pests, pesticide residues
Qualified, pol is more than 12Brix, and Fructus Mali pumilae is the most clean；
(2) valve cutting: select valve cutting machine, by all 4 lobes of Fructus Mali pumilae；
(3) broken enzyme denaturing coupling: steam sprays in shattering process Fructus Mali pumilae, and the pressure selecting steam is 0.12MPa, first
The oxygen that logical steam is driven away in equipment for 2 minutes, crushes while lead to steam heating, and slurry was warmed up to 80 DEG C in 3 minutes, retained
Discharging after 48s；
(4) ultrafast cooling: rapidly enter in vacuum cooler by the Fructus Mali pumilae slurry in step (3), vacuum is
0.075MPa, in chuck, the temperature of chilled brine is-6 DEG C, and material is membranaceous decline, and portion of water is evaporated, apple pulp material temperature
Degree dropped to 40 DEG C in 1 minute rapidly, and had the effect of degassing concurrently；
(5) filter: serosity removes apple core by the screen cloth of 10 mesh；
(6) superfine grinding: apple pulp and apple peel are crushed to 100 mesh, it is achieved the complete utilization outside Fructus Mali pumilae pit；
(7) enzymolysis: adding pectase 800ppm, amylase 50ppm in enzymatic vessel, hydrolysis temperature is 50 DEG C, and the time is
45 minutes；
(8) ultrafiltration: by the ultrafilter membrane that aperture is 0.02 μm, the fruit juice clarified after enzymolysis is carried out ultrafiltration, removes in fruit juice
Remaining sarcocarp and impurity；
(9) cryoconcentration: the Fructus Mali pumilae after degassing carries out cryoconcentration process, uses falling film type four-effect evaporator, an effect temperature
Spending 45 DEG C, two effect temperature 38 DEG C, triple effect temperature 30 DEG C, quadruple effect temperature 20 DEG C, after quadruple effect, concentrated Succus Mali pumilae soluble solid contains
Amount is 50Brix；
(10) pasteurize: using shell and tube sterilization machine, temperature is 80 DEG C, keeps 50 seconds, the fruit juice after sterilizing enters cold
But device is cooled to rapidly about 30 DEG C；
(11) sterile filling: the concentrated fruit juice aseptic filler after sterilization cooling is carried out fill, obtains finished product.
Embodiment 2
(1) material choice and process: select the red fuji apple of fresh mature, rotten without going mouldy, free from insect pests, pesticide residues
Qualified, pol is more than 12Brix, and Fructus Mali pumilae is the most clean；
(2) valve cutting: select valve cutting machine, by all 6 lobes of Fructus Mali pumilae；
(3) broken enzyme denaturing coupling: steam sprays in shattering process Fructus Mali pumilae, and the pressure selecting steam is 0.20MPa, first
The oxygen that logical steam is driven away in equipment for 2 minutes, crushes while lead to steam heating, and slurry was warmed up to 92 DEG C in 3 minutes, retained
Discharging after 12s；
(4) ultrafast cooling: rapidly enter in vacuum cooler by the Fructus Mali pumilae slurry in step (3), vacuum is
0.09MPa, in chuck, the temperature of chilled brine is-10 DEG C, and material is membranaceous decline, and portion of water is evaporated, apple pulp material temperature
Degree dropped to 40 DEG C in 1 minute rapidly, and had the effect of degassing concurrently；
(5) filter: serosity removes apple core by the screen cloth of 10 mesh；
(6) superfine grinding: apple pulp and apple peel are crushed to 100 mesh, it is achieved the complete utilization outside Fructus Mali pumilae pit；
(7) enzymolysis: adding pectase 500ppm, amylase 30ppm in enzymatic vessel, hydrolysis temperature is 53 DEG C, and the time is
60 minutes；
(8) ultrafiltration: by the ultrafilter membrane that aperture is 0.02 μm, the fruit juice clarified after enzymolysis is carried out ultrafiltration, removes in fruit juice
Remaining sarcocarp and impurity；
(9) cryoconcentration: the Fructus Mali pumilae after degassing carries out cryoconcentration process, uses falling film type four-effect evaporator, an effect temperature
Spending 55 DEG C, two effect temperature 45 Cs, triple effect temperature 38 DEG C, quadruple effect temperature 30 DEG C, after quadruple effect, concentrated Succus Mali pumilae soluble solid contains
Amount is 70Brix；
(10) pasteurize: using shell and tube sterilization machine, temperature is 95 DEG C, keeps 20 seconds, the fruit juice after sterilizing enters cold
But device is cooled to rapidly about 30 DEG C；
(11) sterile filling: the concentrated fruit juice aseptic filler after sterilization cooling is carried out fill, obtains finished product.
Embodiment 3
(1) material choice and process: select the red fuji apple of fresh mature, rotten without going mouldy, free from insect pests, pesticide residues
Qualified, pol is more than 12Brix, and Fructus Mali pumilae is the most clean；
(2) valve cutting: select valve cutting machine, by all 8 lobes of Fructus Mali pumilae；
(3) broken enzyme denaturing coupling: steam sprays in shattering process Fructus Mali pumilae, and the pressure selecting steam is 0.25MPa, first
The oxygen that logical steam is driven away in equipment for 2 minutes, crushes while lead to steam heating, and slurry was warmed up to 85 DEG C in 1 minute, retained
Discharging after 33s；
(4) ultrafast cooling: rapidly enter in vacuum cooler by the Fructus Mali pumilae slurry in step (3), vacuum is
0.085MPa, in chuck, the temperature of chilled brine is-6 DEG C, and material is membranaceous decline, and portion of water is evaporated, apple pulp material temperature
Degree dropped to 40 DEG C in 2 minutes rapidly, and had the effect of degassing concurrently；
(5) filter: serosity removes apple core by the screen cloth of 10 mesh；
(6) superfine grinding: apple pulp and apple peel are crushed to 120 mesh, it is achieved the complete utilization outside Fructus Mali pumilae pit；
(7) enzymolysis: adding pectase 60ppm, amylase 10ppm in enzymatic vessel, hydrolysis temperature is 50 DEG C, and the time is 60
Minute；
(8) ultrafiltration: by the ultrafilter membrane that aperture is 0.02 μm, the fruit juice clarified after enzymolysis is carried out ultrafiltration, removes in fruit juice
Remaining sarcocarp and impurity；
(9) cryoconcentration: the Fructus Mali pumilae after degassing carries out cryoconcentration process, uses falling film type four-effect evaporator, an effect temperature
Spending 50 DEG C, two effect temperature 40 DEG C, triple effect temperature 35 DEG C, quadruple effect temperature 28 DEG C, after quadruple effect, concentrated Succus Mali pumilae soluble solid contains
Amount is 60Brix；
(10) pasteurize: using shell and tube sterilization machine, temperature is 90 DEG C, keeps 30 seconds, the fruit juice after sterilizing enters cold
But device is cooled to rapidly about 30 DEG C；
(11) sterile filling: the concentrated fruit juice aseptic filler after sterilization cooling is carried out fill, obtains finished product.
Such as the preparation technology in above-described embodiment 1～3, the product that the present invention prepares is colourless, transparent, the liquid of clarification
Body, free from admixture, the concentrated apple clear juice of nothing precipitation, without any additive and preservative in the course of processing, there is Fructus Mali pumilae
Intrinsic taste and aroma, product index meets GB17325 " food industry concentrated fruit juice sanitary standard " requirement.
Use the basic technical scheme of embodiment 2, part steps is changed thus obtains comparative example 1-4, following institute
State:
Step (3) in embodiment 2 and step (4) are changed into employing beater and naturally pull an oar by comparative example 1；
Step (3) in embodiment 2 is changed into employing beater and naturally pulls an oar by comparative example 2, afterwards rapid by pulp 90
Enzyme denaturing 15s at DEG C；
Step (4) in embodiment 2 is changed into and makes serosity naturally cool to room temperature by comparative example 3；
Step (4) in embodiment 2 is changed into and is pumped in vacuum cooler by serosity by comparative example 4, and scraper plate does not rotate and takes out
Vacuum cooled is to room temperature.
The product obtained in above-described embodiment 1-3 and comparative example 1-4 is measured, be respectively compared subjective appreciation,
The index such as brown stain, polyphenol content, 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, average.To color and luster, abnormal smells from the patient, the flavour of concentrated apple clear juice with totally evaluate marking, the highest
Total score is 100 points.
Table 1 concentrated apple clear juice subjective appreciation marking table
(2) being divided into enzymatic browning and non-enzymatic browning due to the brown stain of Fructus Mali pumilae, enzymatic browning is the major part of brown stain, typically
It is fully completed in after Fructus Mali pumilae is broken 10 minutes.Measure pulp color and color L-value over time thereof, and with have employed
The apple pulp of Different treatments carries out the mensuration of color and luster and compares.The biggest then pulp of L-value is the brightest, otherwise the darkest.Owing to laying particular stress on
The prevent-browning of sodium sulfite is effective, by add 2% apple pulp of sodium metabisulfite of (w/w) as standard sample.
The mensuration of L-value generally uses HunterLab (model UltraScanPro1166, HunterLab company of the U.S.) color
Difference instrument measures juice color, and data result represents with L, a, b.First with after the blank verification of standard, with cylindrical sample device (diameter
58mm, deep 15mm) pulp that fills equal in quality is placed under aberration photometric mouth (diameter 50mm), and L is referred to as lightness index, L=0 table
Show that black, L=100 represent white；A and-a represents red and green respectively, and a absolute value is the biggest, and color is respectively closer to pure red
The pure green of normal complexion, is Lycoperdon polymorphum Vitt during a=0；B and-b represents yellow and blueness respectively, and b absolute value is the biggest, and color is respectively closer to pure
Yellow and pure blue, be Lycoperdon polymorphum Vitt during b=0.
LComparison----Fructus Mali pumilae adds the L-value (substantially not changing over time) of 2% sodium metabisulfite crushing and beating；
LNatural---the slurrying of-Fructus Mali pumilae nature crushing and beating institute place 10 minutes after L-value；
LSample----embodiment 1～3 apple pulp made with comparative example 1～4 place 10 minutes after L-value.
(3) polyphenols is Fructus Mali pumilae and the important flavor substance of converted products thereof and present-color material, with Fructus Mali pumilae and adding
The organoleptic quality of work goods is in close relations.Apple polyphenol mainly include catechin, procyanidin class, hydroxy cinnamate acids, two
Hydrogen chalcone, flavonols, anthocyanin class.
The mensuration Forint phenol method of polyphenol total amount: the making of (1) standard curve, accurately drawing concentration is not having of 100 μ g/mL
Gallate-based standard solution 0.05,0.10,0.15,0.20,0.25,0.30mL, in 5mL volumetric flask, be separately added into distilled water
1.95,1.90,1.85,1.80,1.75,1.70mL, add Folin reagent 1.0mL, fully vibration stands 3-4min, adds respectively
Enter 10%Na2CO3Solution 1.0mL, shakes up and is placed in water bath with thermostatic control reaction 2h；Do reagent blank simultaneously, measure under 765nm and inhale
Luminosity, carries out rectilinear regression with content to absorbance, obtains regression equation.(2) process of raw material: accurately weigh apple pulp 5.000g
In conical flask, add 80mL 70% ethanol, circumfluence distillation 3 times in the water-bath of 80 DEG C, each 2h, 4000r/min from
Heart 20min, collects and merges supernatant, concentrate and reclaim ethanol with Rotary Evaporators under 0.09MPa, and concentrated solution is fixed with distilled water
Hold to 50mL, to be measured.
Measuring principle and method: on polyphenol compound molecule, have a hydroxyl easily aoxidized, in the basic conditions with
Presenting blueness after Folin-Ciocalten reagent reacting, this reactant has under absorption maximum, certain condition at 765nm to be deferred to
Lambert--law of Beer, on the basis of gallic acid, material can measure the total amount of apple polyphenol.According to this measuring principle, from upper
State draw solution 2mL in 50mL liquid to be measured, measure absorbance by standard curve making method, 2mL can be tried to achieve according to regression equation and treat
Survey the content of polyphenol in liquid, further calculate the content (mg/g in terms of gallic acid, DW) of aldehydes matter in 1g sample.
Said determination result is carried out data process, and final result is inserted in table 2 below.
The concentrated apple clear juice quality evaluation table that table 2 different process method prepares
| Process | Enzymatic browning rate relatively | Polyphenol total amount retention rate | Subjective appreciation score | With or without cooked flavor |
| Comparative example 1 | 100% | 13.2% | 68.2 | Nothing |
| Comparative example 2 | 91.5% | 24.5% | 71.5 | Have |
| Comparative example 3 | 2.9% | 92.9% | 74.6 | Have |
| Comparative example 4 | 2.4% | 93.4% | 81.4 | Have |
| Embodiment 1 | 2.0% | 92.2% | 95.5 | Nothing |
| Embodiment 2 | 1.7% | 94.3% | 96.0 | Nothing |
| Embodiment 3 | 1.9% | 93.8% | 95.8 | Nothing |
In table 2, all raw materials are the red fuji apple of fresh mature, and except the change of separate step, substantially use
Identical processing method.Analytical table 2 understands, and uses process traditional in prior art: cold broken making beating naturally is the most right
The pulp enzymatic browning that ratio 1, the cold broken post-heating enzyme denaturing i.e. technique of comparative example 2 of making beating naturally obtain is very serious, enzymolysis
Presenting yellowish-brown if do not carried out its product of desolventing technology afterwards, sensory evaluation is also worst, the guarantor of oxidation-resistant active ingredient polyphenol
Allowance is the lowest.Although preferably inhibiting enzymatic browning after have employed the method that broken slurrying and steam enzyme denaturing are coupled,
Remain the oxidation-resistant active ingredients such as polyphenol to a certain extent, but natural cooling i.e. comparative example 3, the only cooling of use evacuation are i.e.
Comparative example 4 is all fast not due to rate of cooling, and product has cooked flavor, still cannot eliminate even if having carried out enzymolysis cooked flavor, sense organ
The result of evaluation is the most undesirable.Only use broken steam enzyme denaturing provided by the present invention coupling and ultrafast cooling organic ingenious
Combination, as embodiment 1,2 and 3 could suppress enzymatic browning best, superlatively retain the oxidation-resistant active ingredients such as polyphenol, and
And product does not has cooked flavor, substantially can keep the original taste of fruit, obtain the concentrated apple clear juice of high-quality.
The above, be only presently preferred embodiments of the present invention, and the present invention not makees any pro forma restriction, appoints
What is without departing from technical solution of the present invention content, any is simply repaiied according to what above example made by the technical spirit of the present invention
Change, equivalent variations and modification, all still fall within the range of technical solution of the present invention.
Claims (10)
1. the preparation technology of a concentrated apple clear juice, it is characterised in that comprise the following steps:
(1) material choice and pretreatment: choose Fructus Mali pumilae as raw material, cleans, valve cutting；
(2) broken slurrying and the integration of steam enzyme denaturing: the Fructus Mali pumilae after step (1) being processed carries out broken slurrying, in broken slurrying
While spray into steam to Fructus Mali pumilae so that pulp temperature stops logical steam after rising rapidly to 80～92 DEG C in 1～3 minute,
And keep 48～12 seconds；
(3) ultrafast cooling: the apple pulp of step (2) gained is used the side that vacuum cooled and chilled brine conduction cooling are coupled
Formula fast cooling, and in 1～2 minute, it is quickly cooled to less than 40 DEG C；
(4) post processing: after apple pulp made for step (3) is filtered to remove pit, further superfine grinding, enzymolysis, ultrafiltration, many
The finished product of concentrated apple clear juice is obtained after effect cryoconcentration, pasteurize, sterile filling.
Technique the most according to claim 1, it is characterised in that the raw material that described step (1) is chosen is fresh mature, without mould
Become rot, free from insect pests, Fructus Mali pumilae that pesticide residues are qualified, described apple sugar content is more than 12Brix, cleans and uses bubble cleaner, clearly
4～8 lobes it are cut into after washing.
Technique the most according to claim 1, it is characterised in that the broken first few minutes that starts of described step (2) is with regard to pre-logical steaming
Vapour drives the air in crusher chamber away, and steam sprays to the Fructus Mali pumilae crushed, intensification final temperature and final temperature retention time equably
Following linear inverse relation: T=-t/3+96, T are final temperature, unit is DEG C, and t is the retention time, and unit is s.
Technique the most according to claim 1, it is characterised in that described step (2) spray into the pressure of steam be 0.12～
0.25MPa。
Technique the most according to claim 1, it is characterised in that described step (3) is the apple pulp of step (2) gained to be existed
It is pumped in vacuum cooler in 1～2 minute so that pulp is that film like declines, and described vacuum cooler uses centrifugal scraping plate
Formula film vacuum vaporizer, is provided with chilled brine in vaporizer chuck；The vacuum of described vacuum cooler be 0.075～
0.09MPa, the chilled brine temperature in chuck is less than-4 DEG C.
Technique the most according to claim 1, it is characterised in that the enzymolysis in described step (4) is to add in enzymatic vessel
Pectase and amylase carry out enzymolysis clarification, and hydrolysis temperature is 50～53 DEG C, and enzymolysis time is 45～60 minutes, adding of pectase
Dosage is 60～800ppm, and diastatic addition is 10～50ppm.
Technique the most according to claim 1, it is characterised in that the ultrafiltration in described step (4) is the fruit through enzymolysis clarification
Juice carries out ultrafiltration by the ultrafilter membrane that aperture is 0.02 μm, removes the sarcocarp in fruit juice and impurity.
Technique the most according to claim 1, is being characterised by, in described step (4), to carry out low temperature dense for Fructus Mali pumilae after ultrafiltration
Contracting processes, and uses falling film type four-effect evaporation to concentrate, and an effect temperature is 45～55 DEG C, and two effect temperature are 38～45 DEG C, triple effect temperature
Being 30～38 DEG C, quadruple effect temperature is 20～30 DEG C, and after quadruple effect, concentrated Succus Mali pumilae soluble solid content is 50～70Brix.
Technique the most according to claim 1, it is characterised in that the pasteurize in described step (4) uses shell and tube to kill
Bacterium machine, sterilization temperature is 80～95 DEG C, keeps 50～20s, uses tubular type or plate type heat exchanger to be cooled fast to room temperature after sterilization.
Technique the most according to claim 1, it is characterised in that the superfine grinding in described step (4) uses high-speed cutting
Wet ultrafine grinding machine, controls the rotating speed of cutter oar at more than 2800rpm.
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| CN110122710A (en) * | 2019-06-04 | 2019-08-16 | 漳浦县达川食品工业有限公司 | A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing |
| CN113519806A (en) * | 2020-04-13 | 2021-10-22 | 都江堰天旺食品工业有限责任公司 | Processing technology for preparing fruit and vegetable paste by adopting ultrathin film concentration |
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