CN106213093B - A kind of preparation process of concentrated apple clear juice - Google Patents
A kind of preparation process of concentrated apple clear juice Download PDFInfo
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- CN106213093B CN106213093B CN201610593939.2A CN201610593939A CN106213093B CN 106213093 B CN106213093 B CN 106213093B CN 201610593939 A CN201610593939 A CN 201610593939A CN 106213093 B CN106213093 B CN 106213093B
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 41
- 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
- 230000009849 deactivation Effects 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 20
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 13
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 13
- 239000012267 brine Substances 0.000 claims abstract description 11
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 11
- 238000000227 grinding Methods 0.000 claims abstract description 9
- 238000012859 sterile filling Methods 0.000 claims abstract description 7
- 230000010354 integration Effects 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 18
- 235000015203 fruit juice Nutrition 0.000 claims description 16
- 235000015197 apple juice Nutrition 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 13
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- 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
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- 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
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- 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
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- 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
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- 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
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- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
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- 229910052698 phosphorus Inorganic materials 0.000 description 1
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- 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
- 210000000952 spleen Anatomy 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
- 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
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- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 a kind of preparation processes of concentrated apple clear juice; belong to technical field of food beverage; using broken slurrying and steam enzyme deactivation integration 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 apple raw material quality, reduce heat effect temperature, shortening the heat effect time; enzyme deactivation excellent remains the original color of apple, flavor and nutrition.The present invention passes through the following aspects and realizes: apple raw material quality control, broken slurrying and steam enzyme deactivation couple, ultrafast cooling, be separated by filtration, ultra-fine grinding, enzymatic hydrolysis, ultrafiltration, multiple-effect low temperature are concentrated, pasteurize and sterile filling.Preparation process of the invention eliminates processes, the high degrees such as resin adsorption decoloration and avoids enzymatic browning, can obtain the concentrated apple clear juice of high-quality.
Description
Technical field
The invention belongs to technical field of food beverage, and in particular, to a kind of preparation work of easy brown stain apple concentration juice
Skill.
Background technique
Proverb " a daily apple, disease is far from me " is wide-spread in western countries, it is meant that apple and its converted products
It has very high nutritive value and medical care effect, this is also that apple and its converted products become in developed country market and disappeared
The generally accepted main cause of the person of expense.Nutrition science research achievement shows: the carbohydrate in cider is mainly made of sugar,
This sugar is easily converted to the glucose and fructose that human body easily absorbs；Cider is also enriched in soluble phosphorus and iron, facilitates
Infant's digestion and absorption；Also there is cider moistening lung to please the heart, appetizing of promoting the production of body fluid, quench the thirst relieving summer-heat and spleen antidiarrheal, neutralize excessive stomach
Acid promotes the medical health care functions such as adrenaline secretion.Medical research also indicates that: flavone compound and polyphenol in cider
Compound is combined together, and can inhibit growth of cancer cells and the diffusion of human body, has antitumaous effect.As it can be seen that cider is as apple
The main converted products of fruit, nutritive value are higher.
Cider is world's second largest fruit juice consumption kind, is mainly used as the raw material of beverage production, foreign countries 90%
The raw material that beverage-producing factory quotient produces cider as beverage.In addition, cider be also used to fruit wine brew, cosmetics,
Health care product, drug additive etc..Since last century the nineties, China's cider industry experienced from scratch, from it is small to
Big development process.2010, more than ten thousand tons of scales of national beverage industries fruit juice and juice beverage processing industry shared 449,
Wherein 20 ton/hours of working ability or more of the nearly various schools of thinkers of concentrated apple juice production enterprise.This developing state promotes world's apple
Juice production, trade centre are obviously to China's transfer and aggregation；Chinese apple juice export volume reaches 78.84 ten thousand tons within 2010, out
Mouthful amount of money is 7.47 hundred million dollars, accounts for nearly the 50% of world's concentrated apple juice production, and cider has become that China is important to be gone out
One of mouth agricultural product, China has become maximum cider producing country and exported country in international market.
Concentrated apple juice is divided into concentrated apple clear juice and two kinds of concentrated apple juice, and juice is needed by enzymatic hydrolysis process, therefore
Without soluble solid content, and turbid juice contains non-solubility solid content without enzymatic hydrolysis and hyperfiltration treatment.Although theoretically apple
The turbid juice of fruit contains pectin, protein, cellulose, natural pigment, aromatic substance and vitamin etc. all far more than apple clear juice, gathers around
There is softer mouthfeel, sensory modalities are more natural, can more embody the original taste smell of Apple, have higher nutriture value
Value, but concentrated apple juice currently on the market, still based on juice, turbid juice is less, the reason is that concentrated apple juice manufacturing technique
The technical problems such as complexity, especially brown stain, precipitating do not obtain basic solution.
It due to apple work in-process, will be contacted with substrate once crushing polyphenol oxidase, it is anti-to trigger enzymatic browning immediately
It answers, the processing and utilization and product development to apple bring great difficulty, this problem is in China or even in the world so far not
There are substantive breakthrough and progress.Apple clear juice or turbid juice are substantially using the work for heating slurry enzyme deactivation after first cold be crushed at present
Skill, or a certain amount of ascorbic acid (Vc) is added in cold shattering process and carrys out Restrain browning, but the brown stain of polyphenol oxidase enzymatic is still
Than more serious.Research finds that a few minutes of short duration in shattering process occur in apple process about 83% or more browning reaction
It is interior, so the enzymatic browning solved in shattering process is the key that prepare high quality apple juice.
The technical process of China's plant produced cider is as follows at present:
The cold broken middle most enzymatic brownings of prior art have been completed, and subsequent heating enzyme deactivation effect is limited, so
It is subsequent to need cumbersome resin adsorption decoloration.Existing patent and journal article researched and analysed it is not difficult to find that apple clear juice
Production is most of to be crushed using cold, and has ignored the enzymatic browning of pulp during fruit smashing.
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 the technology of ultrafast cooling is then carried out, it realizes and carries out enzyme deactivation using apple of the physical method to easy brown stain and resist
Brown stain processing meets contemporary food green, the theory of processed safely.Pulp after enzyme deactivation, to room temperature, is kept away using ultra-rapid cooling
It is cooked to exempt from pulp, remains the original color, smell and taste of apple and nutrition, is provided reliably to prepare the concentrated apple clear juice of high-quality
Guarantee, thus subsequent resin adsorption decolorization process can be saved, substantially reduce production cost.The present invention will be in high degree
The upper preparation process for improving apple concentration juice, improves the quality of product, with high economic benefits and social benefits.
To achieve the above object, it is described that technical scheme is as follows:
The present invention provides a kind of preparation processes of concentrated apple clear 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 apple of lattice is cleaned up more preferably greater than 12Brix using bubble cleaner as raw material, pol, and each apple is cut into 4
~8 valves, 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 apple carries out broken slurrying, valve cutting apple
It is 2mm or so that apple is crushed to particle diameter under the action of high speed knife paddle by fruit, by the tough sharpness of control knife paddle knife, is turned
Speed and time can control the size of particle size after cracking, and apple should not be crushed meticulous herein, and furthermore fruit stone is harder, in broken slurrying enzyme deactivation
It is not broken as far as possible in the process.Broken beginning first few minutes drive the air in crusher chamber away with regard to pre- logical steam, and steam equably sprays
To broken apple, the pressure for spraying into steam herein is 0.12~0.25MPa, and pulp temperature rises rapidly in 1~3 minute
Stop logical steam after 80~92 DEG C, and keep 48~12s, heating final temperature is followed with the final temperature retention time in this step
Linear inverse relation: T=-t/3+96, T are final temperature, and unit is DEG C that t is the retention time, and unit is s；In broken slurrying
The vitamin C or citric acid (w/w) for accounting for apple material quality 0.006~0.04% are optionally added simultaneously, are further played
The colour-preserving function of vitamin C or citric acid and can play the role of adjust pulp acidity.
(3) ultrafast cooling: step (2) resulting apple pulp is coupled using vacuum cooled and chilled brine conduction cooling
Mode fast cooling so that slurry be quickly cooled in 1~2 minute 40 DEG C hereinafter, be specifically by apple pulp at 1-2 minutes
It is interior to be pumped into vacuum cooler rapidly, decline pulp in film-form, the vacuum cooler uses centrifugal scraping plate formula 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: after the made apple pulp of step (3) is filtered to remove fruit stone, then through ultra-fine grinding, digesting, ultrafiltration,
The concentration of multiple-effect low temperature, pasteurize and sterile filling obtain the finished product of concentrated apple clear juice.
Wherein, pulp granularity is usually no more than 2mm in the pulp after being crushed enzyme deactivation integrated treatment, and fruit stone is harder, broken
It is not broken as far as possible during broken slurrying enzyme deactivation, apple core is removed using the screen to filtrate of 10 mesh；Ultra-fine grinding is by apple pulp
And apple peel is crushed to 100~120 mesh, realizes the complete utilization except apple fruit stone；Enzymatic hydrolysis is added in right amount in enzymatic vessel
Pectase and amylase carry out enzymatic hydrolysis clarification, and hydrolysis temperature is 50~53 DEG C, and enzymolysis time is 45~60 minutes, and pectase adds
Dosage is 60~800ppm, and the additive amount of amylase is 10~50ppm；Ultrafiltration is in walking through digesting clear fruit juice through hole
The ultrafiltration membrane that 0.02 μm of diameter carries out ultrafiltration, removes remaining apple grunt and impurity in fruit juice；After low temperature concentration will deaerate
Apple carries out low temperature concentration, and using falling film type four-effect evaporator, 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, concentrated apple juice soluble solid content 50 after quadruple effect~
70Brix；The temperature of pasteurize is 80~95 DEG C, is kept for 50~20 seconds；Sterile filling is to the concentration fruit after sterilization cooling
Juice is filling using aseptic filler progress, obtains finished product.
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 80~
92 DEG C, the retention time controls in 48~12s, 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 1~2 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 cider drink of high-quality.Realize that Rapid steam heating and enzyme deactivation need spy
The equipment very manufactured and designed, such as the patent CN201510862729.4 that the present inventor declares, wherein steam pressure, flow and material
Inlet amount need it is 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 production work of green safe high-quality concentration juice
Skill.Steam is just passed through while mashing, steam is needed for broken material is heated to required temperature and holding by moment
Time, can polyphenol oxidase in rapid inactivation fruit, keep the original color of fruit well；Ultrafast cooling is coupled simultaneously
Technology, since cooling velocity is exceedingly fast, thus avoid fruit juice overheat generate cooked flavor, can keep well the original flavor of fruit and
Nutrition is laid a good foundation to produce the concentrated apple clear juice product 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 the actually most brown stains of method of this cold broken rear enzyme deactivation of elder generation are cold broken
It is completed during broken, its Restrain browning degree of subsequent enzyme deactivation and effect are limited.The present invention can save the resin of subsequent complexity
Adsorption bleaching step, greatly reduces production cost.
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,
The original color of apple, nutrition and fragrance are largely maintained, subsequent resin adsorption decoloration is eliminated, reduces life
Cost is produced, concentrated apple clear juice green and high-quality processing truly are realized.
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
Embodiment 1
(1) raw material selection and processing: selecting the red fuji apple of fresh mature, and no mildew is rotted, free from insect pests, pesticide residue
Qualification, pol are greater than 12Brix, and apple is sufficiently cleaned；
(2) valve cutting: valve cutting machine is selected, by all 4 valves of apple；
(3) it is crushed enzyme deactivation coupling: steam being sprayed into apple in shattering process, selects the pressure of steam for 0.12MPa, first
The logical 2 minutes oxygen driven away in equipment of steam leads to steam heating while broken, and slurry is warming up to 80 DEG C in 3 minutes, retains
It discharges after 48s；
(4) ultrafast cooling: the apple slurry in step (3) 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, apple pulp material temperature
Degree rapidly drops to 40 DEG C in 1 minute, and has the effect of degassing concurrently；
(5) filter: slurries remove apple core by the sieve of 10 mesh；
(6) ultra-fine grinding: apple pulp and apple peel are crushed to 100 mesh, realize the complete utilization except apple fruit stone；
(7) it digests: adding pectase 800ppm, amylase 50ppm in enzymatic vessel, hydrolysis temperature is 50 DEG C, and the time is
45 minutes；
(8) ultrafiltration: fruit juice clear after enzymatic hydrolysis is subjected to ultrafiltration by the ultrafiltration membrane that aperture is 0.02 μm, is removed in fruit juice
Remaining pulp and impurity；
(9) low temperature is concentrated: the apple after degassing carries out low temperature concentration, using falling film type four-effect evaporator, an effect temperature
45 DEG C of degree, two 38 DEG C of temperature of effects, 30 DEG C of triple effect temperature, 20 DEG C of quadruple effect temperature, concentrated apple juice soluble solid contains after quadruple effect
Amount is 50Brix；
(10) pasteurize: using shell and tube sterilization machine, and temperature is 80 DEG C, is kept for 50 seconds, the fruit juice after sterilizing enters cold
But device is cooled to rapidly 30 DEG C or so；
(11) sterile filling: carrying out with aseptic filler the inspissated juice after sterilization cooling filling, obtains finished product.
Embodiment 2
(1) raw material selection and processing: selecting the red fuji apple of fresh mature, and no mildew is rotted, free from insect pests, pesticide residue
Qualification, pol are greater than 12Brix, and apple is sufficiently cleaned；
(2) valve cutting: valve cutting machine is selected, by all 6 valves of apple；
(3) it is crushed enzyme deactivation coupling: steam being sprayed into apple in shattering process, selects the pressure of steam for 0.20MPa, first
The logical 2 minutes oxygen driven away in equipment of steam leads to steam heating while broken, and slurry is warming up to 92 DEG C in 3 minutes, retains
It discharges after 12s；
(4) ultrafast cooling: the apple slurry in step (3) is rapidly entered in vacuum cooler, vacuum degree is
0.09MPa, the temperature of chilled brine is -10 DEG C in collet, and material is in membranaceous decline, portion of water evaporation, apple pulp material temperature
Degree rapidly drops to 40 DEG C in 1 minute, and has the effect of degassing concurrently；
(5) filter: slurries remove apple core by the sieve of 10 mesh；
(6) ultra-fine grinding: apple pulp and apple peel are crushed to 100 mesh, realize the complete utilization except apple fruit stone；
(7) it digests: adding pectase 500ppm, amylase 30ppm in enzymatic vessel, hydrolysis temperature is 53 DEG C, and the time is
60 minutes；
(8) ultrafiltration: fruit juice clear after enzymatic hydrolysis is subjected to ultrafiltration by the ultrafiltration membrane that aperture is 0.02 μm, is removed in fruit juice
Remaining pulp and impurity；
(9) low temperature is concentrated: the apple after degassing carries out low temperature concentration, using falling film type four-effect evaporator, an effect temperature
55 DEG C of degree, two effect temperature 45 Cs, 38 DEG C of triple effect temperature, 30 DEG C of quadruple effect temperature, concentrated apple juice soluble solid contains after quadruple effect
Amount is 70Brix；
(10) pasteurize: using shell and tube sterilization machine, and temperature is 95 DEG C, is kept for 20 seconds, the fruit juice after sterilizing enters cold
But device is cooled to rapidly 30 DEG C or so；
(11) sterile filling: carrying out with aseptic filler the inspissated juice after sterilization cooling filling, obtains finished product.
Embodiment 3
(1) raw material selection and processing: selecting the red fuji apple of fresh mature, and no mildew is rotted, free from insect pests, pesticide residue
Qualification, pol are greater than 12Brix, and apple is sufficiently cleaned；
(2) valve cutting: valve cutting machine is selected, by all 8 valves of apple；
(3) it is crushed enzyme deactivation coupling: steam being sprayed into apple in shattering process, selects the pressure of steam for 0.25MPa, first
The logical 2 minutes oxygen driven away in equipment of steam leads to steam heating while broken, and slurry is warming up to 85 DEG C in 1 minute, retains
It discharges after 33s；
(4) ultrafast cooling: the apple slurry in step (3) is rapidly entered in vacuum cooler, vacuum degree is
0.085MPa, the temperature of chilled brine is -6 DEG C in collet, and material is in membranaceous decline, portion of water evaporation, apple pulp material temperature
Degree rapidly drops to 40 DEG C in 2 minutes, and has the effect of degassing concurrently；
(5) filter: slurries remove apple core by the sieve of 10 mesh；
(6) ultra-fine grinding: apple pulp and apple peel are crushed to 120 mesh, realize the complete utilization except apple fruit stone；
(7) it digests: adding pectase 60ppm, amylase 10ppm in enzymatic vessel, hydrolysis temperature is 50 DEG C, the time 60
Minute；
(8) ultrafiltration: fruit juice clear after enzymatic hydrolysis is subjected to ultrafiltration by the ultrafiltration membrane that aperture is 0.02 μm, is removed in fruit juice
Remaining pulp and impurity；
(9) low temperature is concentrated: the apple after degassing carries out low temperature concentration, using falling film type four-effect evaporator, an effect temperature
50 DEG C of degree, two 40 DEG C of temperature of effects, 35 DEG C of triple effect temperature, 28 DEG C of quadruple effect temperature, concentrated apple juice soluble solid contains after quadruple effect
Amount is 60Brix；
(10) pasteurize: using shell and tube sterilization machine, and temperature is 90 DEG C, is kept for 30 seconds, the fruit juice after sterilizing enters cold
But device is cooled to rapidly 30 DEG C or so；
(11) sterile filling: carrying out with aseptic filler the inspissated juice after sterilization cooling filling, obtains finished product.
Such as the preparation process in above-mentioned Examples 1 to 3, the product that the present invention prepares is colourless, transparent, clear liquid
Body, free from admixture, the concentrated apple clear juice without precipitating, does not add any additive and preservative in process, has apple
Intrinsic taste and aroma, product index meet GB17325 " food industry inspissated juice sanitary standard " requirement.
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 (3) and step (4) change into and be beaten naturally using beater；
Step (3) 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 (4) in embodiment 2 into, makes slurries cooled to room temperature；
Step (4) 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 color of concentrated apple clear juice, smell, flavour and overall evaluation marking, highest
Total score is 100 points.
1 concentrated apple clear juice subjective appreciation of table marking table
(2) since the brown stain of apple is divided into enzymatic browning and non-enzymatic browning, enzymatic browning is the major part of brown stain, generally
It is fully completed in apple broken 10 minutes.Measurement pulp color and its color change with time L value, and with use
The apple pulp of Different treatments carries out the measurement of color and compares.The more big then pulp of L value is brighter, otherwise darker.Due to laying particular stress on
The prevent-browning effect of sodium sulfite is good, uses and adds the apple pulp of the Sodium Metabisulfite of 2% (w/w) 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----apple 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 ----apple nature；
LSampleMade apple pulp places L value after ten minutes in ----Examples 1 to 3 and comparative example 1~4.
(3) polyphenols is apple and its important flavor substance and present-color material of converted products, and apple and its is added
The organoleptic quality of work product is in close relations.Apple polyphenol mainly includes catechin, procyanidine class, hydroxy cinnamate acids, two
Hydrogen chalcone, 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: apple pulp 5.000g is accurately weighed
In conical flask, be added 80mL 70% ethyl alcohol, circumfluence distillation 3 times in 80 DEG C of water-bath, each 2h, 4000r/min from
Heart 20min is collected and is merged supernatant, is concentrated and recycles ethyl alcohol at 0.09MPa with Rotary Evaporators, and concentrate is fixed with distilled water
Hold to 50mL, it is 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 apple polyphenol using gallic acid as benchmark substance.According to this measuring principle, from upper
Draw solution 2mL in 50mL prepare liquid is stated, absorbance is measured by standard curve making method, 2mL can be acquired according to regression equation and waited for
The content for surveying polyphenol in 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.
Concentrated apple clear juice quality evaluation table made from 2 different process method of table
| Process | Opposite enzymatic browning rate | Polyphenol total amount retention rate | Subjective appreciation score | Whether there is or not cooked flavors |
| 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 |
All raw materials are the red fuji apple of fresh mature in table 2, and in addition to the variation of separate step, are substantially used
Identical processing method.Analytical table 2 is it is found that using process traditional in the prior art: cold broken mashing naturally is pair
The pulp enzymatic browning that the technique of heating enzyme deactivation, that is, comparative example 2 obtains after ratio 1, cold broken mashing naturally is very serious, enzymatic hydrolysis
Yellowish-brown such as is presented without its product of decolorization afterwards, sensory evaluation is also worst, the guarantor of oxidation-resistant active ingredient polyphenol
Allowance is very low.Using although enzymatic browning is preferably inhibited after the method that broken slurrying and steam enzyme deactivation are coupled,
Remain the oxidation-resistant active ingredients such as polyphenol to a certain extent, but natural cooling, that is, comparative example 3, using only vacuumize it is cooling i.e.
For comparative example 4 since cooling velocity is not fast enough, product has cooked flavor, even if having carried out enzymatic hydrolysis cooked flavor can not still eliminate, sense organ
The result of evaluation is still undesirable.It is only organic ingenious using broken steam enzyme deactivation coupling provided by the present invention and ultrafast cooling
Combination superlatively retain the oxidation-resistant active ingredients such as polyphenol if embodiment 1,2 and 3 could best inhibit enzymatic browning, and
And product does not have cooked flavor, is able to maintain the original taste of fruit substantially, obtains the concentrated apple clear juice of high-quality.
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 (7)
1. a kind of preparation process of concentrated apple clear juice, which comprises the following steps:
(1) raw material selects and pretreatment: choosing apple as raw material, cleans, valve cutting；
(2) be crushed slurrying and steam enzyme deactivation integration: by step (1), treated that apple carries out broken slurrying, in broken slurrying
While to apple spray into steam so that pulp temperature stops logical steam after rising rapidly to 80~92 DEG C in 1~3 minute,
And it is kept for 48~12 seconds；Broken beginning first few minutes drive the air in crusher chamber away with regard to pre- logical steam, and steam equably sprays to brokenly
Broken apple, heating final temperature and final temperature retention time follow linear inverse relation: T=-t/3+96, T are most final temperature
Degree, unit are DEG C that t is the retention time, and unit is s；The pressure for spraying into steam is 0.12~0.25MPa；
(3) ultrafast cooling: by step (2) resulting apple pulp using vacuum cooled and the cooling side being coupled of chilled brine conduction
Formula fast cooling, and 40 DEG C or less are quickly cooled in 1~2 minute；
Method particularly includes: step (2) resulting apple pulp is pumped into vacuum cooler in 1~2 minute, so that pulp is in
Film-form decline, the vacuum cooler use centrifugal scraping plate formula film vacuum evaporator, freezing salt are equipped in evaporator collet
Water；The vacuum degree of the vacuum cooler is 0.075~0.09MPa, and the chilled brine temperature in collet is less than -4 DEG C；
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: further ultra-fine grinding, enzymatic hydrolysis, ultrafiltration, more after the made apple pulp of step (3) is filtered to remove fruit stone
The finished product of concentrated apple clear juice is obtained after effect low temperature concentration, pasteurize, sterile filling.
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 apple, the apple sugar content is greater than 12Brix, and cleaning is using bubble cleaner, clearly
4~8 valves are cut into after washing.
3. technique according to claim 1, which is characterized in that the enzymatic hydrolysis in the step (4) is added in enzymatic vessel
Pectase and amylase carry out enzymatic hydrolysis clarification, and hydrolysis temperature is 50~53 DEG C, and enzymolysis time is 45~60 minutes, and pectase adds
Dosage is 60~800ppm, and the additive amount of amylase is 10~50ppm.
4. technique according to claim 1, which is characterized in that the ultrafiltration in the step (4) is to be digested clear fruit
Juice carries out ultrafiltration by the ultrafiltration membrane that aperture is 0.02 μm, removes pulp and impurity in fruit juice.
5. technique according to claim 1 is being characterized in that, it is dense that the apple in the step (4) after ultrafiltration carries out low temperature
Contracting processing, is concentrated using falling film type four-effect evaporation, and an effect temperature is 45~55 DEG C, and two effect temperature are 38~45 DEG C, triple effect temperature
It is 30~38 DEG C, quadruple effect temperature is 20~30 DEG C, and concentrated apple juice soluble solid content is 50~70Brix after quadruple effect.
6. technique according to claim 1, which is characterized in that the pasteurize in the step (4) is killed using shell and tube
Bacterium machine, sterilization temperature are 80~95 DEG C, keep 50~20s, are cooled fast to room temperature using tubular type or plate heat exchanger after sterilization.
7. technique according to claim 1, which is characterized in that the ultra-fine grinding in the step (4) uses high-speed cutting
Wet ultrafine grinding machine controls the revolving speed of cutter paddle in 2800rpm or more.
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| CN107080127A (en) * | 2017-04-27 | 2017-08-22 | 广西钦州玛氏食品有限公司 | A kind of dragon fruit juice beverage and its processing method |
| CN109874963A (en) * | 2019-04-12 | 2019-06-14 | 倪震丹 | A kind of Apples paper and preparation method thereof |
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