CN106562153A - Apricot juice processing method - Google Patents
Apricot juice processing method Download PDFInfo
- Publication number
- CN106562153A CN106562153A CN201610996363.4A CN201610996363A CN106562153A CN 106562153 A CN106562153 A CN 106562153A CN 201610996363 A CN201610996363 A CN 201610996363A CN 106562153 A CN106562153 A CN 106562153A
- Authority
- CN
- China
- Prior art keywords
- fructus pruni
- processing method
- juice processing
- apricot juice
- minutes
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- 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)
Abstract
The invention relates to an apricot juice processing method. The apricot juice processing method comprises the steps of selecting apricots which have high acidity and orange fruit flesh color, and is fully mature and fresh without mildew and moth bite; cleaning up with clear water, cutting in half, and removing cores; adding pulp and the clear water into a stainless steel kettle, adding a little vitamin C, citric acid and table salt, cooking for 20 minutes, fishing out, adding a little water for pulping, and sieving through a 80-mesh sieve; and putting an apricot juice into the stainless steel kettle, quickly rising the temperature of the apricot juice to be 80 DEG C with quick fire, cooling to room temperature after 3 minutes, homogenizing through a homogenizer, and canning and sterilizing the homogenized apricot juice at high temperature.
Description
Technical field
The present invention relates to technical field of beverage processing, and in particular to a kind of Fructus Pruni juice processing method.
Background technology
Fructus Pruni is one of important fruit product in Hills, and lovely luster, sarcocarp succulence, local flavor are sweet, sour and sweet palatability
For characteristic, Apricot Fruit is nutritious, is a kind of battalion containing vitamin and inorganic salts necessary to various organic components and human body
The higher fruit of foster value.The features such as due to Fructus Pruni water content height, thin skin, cause Fructus Pruni to be difficult to long-time and preserve, particularly Fructus Pruni
In son listing season, often due to can not in time sell and cause to rot, not only cause damage to orchard worker, can also pollute ring
Border.
The content of the invention
The technical problem to be solved is for the deficiencies in the prior art, there is provided a kind of new Fructus Pruni juice processing side
Method.
The technical problem to be solved is realized by following technical scheme.Select acidity high, sarcocarp
Color is orange, fully ripe, and the Fructus Pruni that fresh nothing is gone mouldy, damaged by worms is clean with clean water, cuts half, enucleation.Sarcocarp and clear water are added
In entering stainless-steel pan, a small amount of vitamin C, citric acid and Sal are added, boiled 20 minutes, pulled out, add a small amount of water beating, cross 80 mesh
Sieve.Fructus Pruni juice is put in stainless-steel pan, rapidly Fructus Pruni juice temperature 80 DEG C are increased to into very hot oven, room temperature is cooled to after 3 minutes, with
Matter machine carries out homogenizing, the Fructus Pruni juice high temperature tinning, sterilization after homogenizing.
Compared with prior art, the Fructus Pruni juice color and luster of present invention processing is deep yellow or orange, and sour and sweet palatability, fruital is pleasant.
Specific embodiment
Raw material.Select acidity high, sarcocarp color is orange, fully ripe, the Fructus Pruni that fresh nothing is gone mouldy, damaged by worms uses clean water
Totally, half is cut, enucleation.
Soften.Sarcocarp and clear water are added vitamin C, 0.3% citric acid that water weight 0.02% is added in stainless-steel pan
Sal with 2%, boils 20 minutes, and water temperature is controlled at 70 DEG C.
Beating.Sarcocarp is pulled out, a small amount of water beating is added, 80 mesh sieves are crossed.
Fine straining.Fructus Pruni juice is put in stainless-steel pan, rapidly Fructus Pruni juice temperature 80 DEG C is increased to into very hot oven, 3 points of keeping temperature
Clock, is cooled to room temperature.
Homogenizing.Carry out homogenizing with homogenizer, homogenization pressure is 20 MPas, Fructus Pruni juice is equal through 0.003 millimeter under high pressure
Matter hole.
Tinning.Fructus Pruni juice tinning at 90 DEG C after homogenizing, is covered with automatic vacuum capsuling machine, and capping vacuum is 0.04 million
Handkerchief.
Sterilization.Boiling water high temperature sterilization is used, is entered 3～5 minutes water temperatures after pot and is risen to 100 DEG C, kept for 10 minutes or so.
Claims (6)
1. Fructus Pruni juice processing method, it is characterised in that：By Fructus Pruni clean, enucleation, softening, beating, fine straining, homogenizing, fill, sterilization and
Into.
2. Fructus Pruni juice processing method according to claim 1, it is characterised in that：The softening adds sarcocarp and clear water stainless
In steel pot, the Sal of the vitamin C, the citric acid of 0.2-0.4% and 1-5% of addition water weight 0.01-0.03%, 10-30 minutes,
Water temperature is controlled at 50-90 DEG C.
3. Fructus Pruni juice processing method according to claim 1, it is characterised in that：The fine straining is that Fructus Pruni juice is put into into stainless-steel pan
It is interior, rapidly Fructus Pruni juice temperature is increased to into 70-90 DEG C with very hot oven, keeping temperature 1-5 minute.
4. Fructus Pruni juice processing method according to claim 1, it is characterised in that：The homogenization pressure is 15-25 MPa, homogenizing
Aperture is 0.001-0.005 millimeters.
5. Fructus Pruni juice processing method according to claim 1, it is characterised in that：The fill is the tinning at 90 DEG C, with certainly
Dynamic vacuum capsuling machine capping, capping vacuum is 0.04 MPa.
6. Fructus Pruni juice processing method according to claim 1, it is characterised in that：The sterilization is sterilized with boiling water, during sterilization
Between be 5-15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610996363.4A CN106562153A (en) | 2016-11-13 | 2016-11-13 | Apricot juice processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610996363.4A CN106562153A (en) | 2016-11-13 | 2016-11-13 | Apricot juice processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106562153A true CN106562153A (en) | 2017-04-19 |
Family
ID=58542483
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610996363.4A Withdrawn CN106562153A (en) | 2016-11-13 | 2016-11-13 | Apricot juice processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106562153A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568345A (en) * | 2020-12-27 | 2021-03-30 | 英吉沙德源农林科技有限公司 | Absorbable apricot juice |
-
2016
- 2016-11-13 CN CN201610996363.4A patent/CN106562153A/en not_active Withdrawn
Non-Patent Citations (2)
| Title |
|---|
| 张鹏: "《仁用杏丰产栽培技术》", 31 July 1996, 金盾出版社 * |
| 罗赫荣: "《果实实用加工技术》", 31 July 1997, 湖南科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112568345A (en) * | 2020-12-27 | 2021-03-30 | 英吉沙德源农林科技有限公司 | Absorbable apricot juice |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170419 |
|
| WW01 | Invention patent application withdrawn after publication |