CN106993733A - A kind of yellow peach NFC fruit juice and preparation method thereof - Google Patents
A kind of yellow peach NFC fruit juice and preparation method thereof Download PDFInfo
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- CN106993733A CN106993733A CN201710227278.6A CN201710227278A CN106993733A CN 106993733 A CN106993733 A CN 106993733A CN 201710227278 A CN201710227278 A CN 201710227278A CN 106993733 A CN106993733 A CN 106993733A
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- yellow peach
- juice
- ascorbic acid
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- Non-Alcoholic Beverages (AREA)
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Abstract
The invention provides a kind of yellow peach NFC fruit juice and preparation method thereof, belong to food processing technology field.Present invention process step is：Using yellow peach as raw material, rapid blunt enzyme after pretreatment, 1 3min is soaked in ascorbic acid solution, take out mashing, 0.05 0.1% ascorbic acid is added, 0.4 0.8% pectase and cellulase are added in 1: 1 ratio, is that 5 15 ° of Bx, acidity are 0.5 2% with the glucose and isomalto-oligosaccharide regulation fruit juice pol of 1: 1 proportioning, pasteurize, it is stored refrigerated.Feature of the present invention is：Using yellow peach as raw material, the secondary non-enzymatic browning in fruit process is prevented by adding ascorbic acid；Hydrolyzed using two enzymes method, glucose and isomalto-oligosaccharide are compounded, juice yield and functional activity is improved, new prebiotic Factor Source is provided for human body intestinal canal.The yellow peach NFC juice health nutrition of the present invention, containing functional oligose, total number of bacteria≤100CFU/mL, shelf life was up to more than 12 months.
Description
First, technical field
The invention provides a kind of yellow peach NFC fruit juice and preparation method thereof, belong to food processing technology field.
2nd, background technology
China peach it is various in style, interspecific difference is larger, and the purposes of different Peach fruits is not quite similar, wherein yellow meat non-solute
It is wide in variety to be processed to can and fruit drink.Ripe yellow peach is beautiful in colour, and the thin juice of meat is more, is the first choice for processing peach kind, very
It is few to be used to eat raw.Because peach belongs to climacteric type fruit, easily softening after adopting, or even rot, most yellow peach kinds
Storage phase or shelf life are no more than 5 days, therefore by some process technologies, can not only retain its original local flavor, moreover it is possible to effectively
Extend the holding time of yellow peach, reduction transport and selling cost.
NFC fruit juice (Not-from-concentrate juice, NFC) is non-concentrated reduction fruit juice, has scholar also by it
Squeezed the juice after being defined as fresh fruit cleaning or peeling, directly carry out pasteurize, the fruit juice processed in low temperature environment.With
Traditional fruit juice is compared, and NFC taste of juice, local flavor and nutritive value are closer to fresh fruit, and rich in pulp, local flavor is only
It is special.The most of fruit juice of in the market be inspissated juice through being watered, sugaring, acid, essence, the reduction such as preservative form, such
There is certain quality security problem using more in fruit juice additive, it is impossible to which the person that meets Modern consumer is food-safe and nutrition
The high level requirement that demand is proposed.In order to carry out deep process technology research to yellow peach, the scale and benefit of yellow peach industry are improved, is opened
Yellow peach high-end product is sent, it is contemplated that using animal nutrition, yellow peach NFC fruit juice is produced by gentle mode,
That is the non-reduced fruit juice of yellow peach.The invention safety and stability, no lamination, the storage phase under the conditions of 4 DEG C was up to more than 12 months, 25
It is 6 months under the conditions of DEG C.
3rd, the content of the invention
Present invention primarily develop a kind of yellow peach NFC fruit juice and preparation method thereof, using yellow peach as raw material, pass through biological enzymolysis skill
Art and pasteurization technology, production safety nutrition, stability are good, non-regenerative yellow peach juice without additive, long shelf-life.
Technical scheme：Using yellow peach as raw material, rapid blunt enzyme, one side color protection after pretreatment are while mashing, dual enzymatic isolation method goes out
Juice, control sugar-acid ratio is in proper range, aseptic subpackaged, pasteurization, and its technique is：
A, pretreatment of raw material：Bright in colour, intact yellow peach fruit is chosen, Mechanical Method is removed the peel, is enucleated, is cut into
2cm × 2cm fritters；
B, blunt enzyme：The yellow peach block cut is put into 3-5 times of (in terms of the quality multiple of yellow peach after pretreatment) boiling water rapidly
Blanching, makes enzymatic inactivation, and the time is 0.5-1.5min, prevents the generation that enzymatic browning is reacted in yellow peach fruit；
C, immersion color protection：The rapid yellow peach taken out after the enzyme that goes out, is put into 4-20 DEG C, the 0.04-0.08% ascorbic acid-aqueous solution
In (with water quality percentages), cooling, immersion color protection 1-3min；
D, mashing：Yellow peach after color protection is put into beater, adds 0.05-0.1% ascorbic acid (with yellow peach after pretreatment
Mass percent meter), intermittence mashing 2-5min crosses 20-40 mesh filter screens and removes the yellow peach block do not smashed；
E, enzymolysis juice：Yellow peach magma is collected, wherein adding 0.4-0.8% (with the volume of yellow peach magma in 1: 1 ratio
Percentages) pectase and cellulase mixing enzyme preparation, preservative film sealing reacted in 0.5-1h, enzymolysis process every 10min
Mix once；
F, regulation sugar-acid ratio：The Portugal of 0.1-1% (volume percentage that juice is digested with yellow peach) is added in yellow peach juice
Grape sugar and isomalto-oligosaccharide mixture, mixed proportion is 1: 1, and regulation pol is 5-15 ° of Bx, and acidity is 0.5-2% (with apple
Acid meter, the volume percent of juice is digested with yellow peach)；
G, filling, refrigeration：After enzymolysis, regulation sugar-acid ratio, yellow peach NFC fruit juice is divided in bottle, sealed, in 85 DEG C of bars
Pasteurization 15min under part, be placed in 0-4 DEG C it is stored refrigerated, obtain non-concentrated reduction yellow peach juice (i.e. yellow peach NFC fruit juice), bacterium
Sum is 0-100CFU/mL (in terms of yellow peach NFC fruit juice volumetric concentrations), and the shelf-life was up to more than 12 months.
Major advantage：Compared with prior art, the present invention has the advantages that certain and positive role, predominantly：
1st, the fabricated product of yellow peach has a lot, but based on tinned fruit, in recent years the global import ＆ export quantity of Yellow-peach can
Like product second is occupied, pineapple tin is only second to.Because the acidity of yellow peach is higher, crushing juice rate not as good as white peach, it is less by with
In the production of peach juice, cause that in the market yellow peach product is single, the situation that peach juice species is single, therefore given birth to by raw material of yellow peach
Production peach juice can make up above vacancy, and more selections are provided for consumer；
2nd, in immersion and pulping process, add a certain proportion of ascorbic acid can effective color protection, reduction yellow peach NFC is really
Secondary non-enzymatic browning in juice process, make product color gorgeous, it is to avoid nutritional ingredient is drawn because of fruit browning in raw material
The loss risen；
3rd, isomalto-oligosaccharide is a kind of emerging functional oligose, can promote the notable of Bifidobacterium in human body intestinal canal
Propagation, the characteristic with water-soluble dietary fiber.Present invention employs glucose and isomalto-oligosaccharide compounding regulation sugar-acid ratio
Method, largely improve the functional activity of yellow peach NFC fruit juice, be that human body intestinal canal flora with the addition of the prebiotic factor, separately
On the one hand production cost is also reduced, has wide applicability for NFC fruit juice production industry.
4th, embodiment
With reference to specific implementation case, the invention will be further described：
Case study on implementation 1：
Bright in colour, intact yellow peach fruit is chosen, Mechanical Method is removed the peel, is enucleated, being cut into 2cm × 2cm fritters, will
The yellow peach block cut is put into 5 times of boiling water rapid blanching, makes enzymatic inactivation, the time is 0.5min, it is rapid take out after be put into 10 DEG C,
In 0.05% ascorbic acid-aqueous solution, cooling, immersion shield 3min add 0.08% ascorbic acid, intermittence mashing 2min, mistake
40 mesh filter screens remove the yellow peach block do not smashed, collect yellow peach magma.0.8% pectase-cellulase mixing is added in 1: 1 ratio
Mixed once every 10min in enzyme preparation, preservative film sealing, enzymolysis juice 0.5h, enzymolysis process.Added in yellow peach juice
0.4% glucose-isomalto-oligosaccharide mixture, mixed proportion is 1: 1, and regulation pol is 12.6 ° of Bx, and acidity is 1.5%,
Be divided in bottle, seal, the pasteurization 15min under the conditions of 85 DEG C, be placed in 4 DEG C it is stored refrigerated, in obtained yellow peach NFC fruit juice
Total number of bacteria only 10CFU/mL, the shelf-life was up to more than 12 months.
The test index that yellow peach NFC fruit juice is made in above-described embodiment is as follows：
1st, organoleptic indicator
Color and luster：Orange-yellow, bright in colour, pulp suspends uniform；
Taste：Pure in mouth feel is soft, sour and sweet palatability；
Fragrance：Fragrance is pure and fresh pure, with the distinctive delicate fragrance of yellow peach and fruity；
Style：Individual style with yellow peach NFC fruit juice.
2nd, microbiological indicator
Remaining bacteria sum 10CFU/mL；
It is measured according to standard as defined in national GB 4789.2-2010.
3rd, yellow peach NFC fruit juice study on the stability result described in embodiment 1
6 bottles of yellow peach NFC samples of juice after bottling are placed 6 months at room temperature, it is bright in colour without obvious sediment；
It will be placed 12 months under the conditions of 6 bottles of 4 DEG C of yellow peach NFC samples of juice after bottling, without obvious sediment, color and luster is fresh
It is gorgeous；
Case study on implementation 2：
Bright in colour, intact yellow peach fruit is chosen, Mechanical Method is removed the peel, is enucleated, being cut into 2cm × 2cm fritters, will
The yellow peach block cut is put into 3 times of boiling water rapid blanching, makes enzymatic inactivation, the time is 1min, it is rapid take out after be put into 15 DEG C,
In 0.08% ascorbic acid-aqueous solution, cooling, immersion shield 2min add 0.1% ascorbic acid, and intermittence mashing 4min crosses 40
Mesh filter screen removes the yellow peach block do not smashed, collects yellow peach magma.0.5% pectase-cellulase mixed enzyme is added in 1: 1 ratio
Mixed once every 10min in preparation, preservative film sealing, enzymolysis juice 1h, enzymolysis process.0.2% is added in yellow peach juice
Glucose-isomalto-oligosaccharide mixture, mixed proportion is 1: 1, and regulation pol is 10 ° of Bx, and acidity is 1.2%, in 85 DEG C of bars
Pasteurization 15min under part, is placed in 4 DEG C of stored refrigerated, total number of bacteria only 100CFU/mL in obtained yellow peach NFC fruit juice, guarantees the quality
Phase was up to more than 12 months.
The test index that yellow peach NFC fruit juice is made in above-described embodiment is as follows：
1st, organoleptic indicator
Color and luster：Orange-yellow, bright in colour, pulp suspends uniform；
Taste：Pure in mouth feel is soft, sour and sweet palatability；
Fragrance：Fragrance is pure and fresh pure, with the distinctive delicate fragrance of yellow peach and fruity；
Style：Individual style with yellow peach NFC fruit juice.
2nd, microbiological indicator
Remaining bacteria sum 100CFU/mL；
It is measured according to standard as defined in national GB 4789.2-2010.
3rd, yellow peach NFC fruit juice study on the stability result described in embodiment 2
6 bottles of yellow peach NFC samples of juice after bottling are placed 6 months at room temperature, it is bright in colour without obvious sediment；
It will be placed 12 months under the conditions of 6 bottles of 4 DEG C of yellow peach NFC samples of juice after bottling, without obvious sediment, color and luster is fresh
It is gorgeous.
Claims (7)
1. a kind of yellow peach NFC fruit juice and preparation method thereof, it is characterised in that using yellow peach as raw material, rapid blunt enzyme after pretreatment,
Color protection is carried out in ascorbic acid-aqueous solution, 0.05-0.1% ascorbic acid is added during mashing, secondary non-enzymatic browning is prevented, it is dual
Enzymatic isolation method juice, regulation sugar-acid ratio after pasteurize, packing, be placed in 0-4 DEG C it is stored refrigerated, its technique is：
A, pretreatment of raw material：Choose bright in colour, intact yellow peach fruit, Mechanical Method removes the peel, is enucleated, be cut into 2cm ×
2cm fritters；
B, blunt enzyme：The yellow peach block cut is put into 3-5 times of (in terms of the quality multiple of yellow peach after pretreatment) boiling water rapid blanching,
Make enzymatic inactivation, the time is 0.5-1.5min, prevent the generation that enzymatic browning is reacted in yellow peach fruit；
C, immersion color protection：The rapid yellow peach taken out after the enzyme that goes out, is put into 4-20 DEG C, in 0.04-0.08% ascorbic acid-aqueous solution
(with water quality percentages), cooling, immersion color protection 1-3min；
D, mashing：Yellow peach after color protection is put into beater, adds 0.05-0.1% ascorbic acid (with the matter of yellow peach after pretreatment
Measure percentages), intermittence mashing 2-5min crosses 20-40 mesh filter screens and removes the yellow peach block do not smashed；
E, enzymolysis juice：Yellow peach magma is collected, wherein adding 0.4-0.8% (with the volume basis of yellow peach magma in 1: 1 ratio
Than meter) pectase and cellulase mixing enzyme preparation, preservative film sealing reacts in 0.5-1h, enzymolysis process and to be mixed every 10min
Once；
F, regulation sugar-acid ratio：The glucose of 0.1-1% (volume percentage that juice is digested with yellow peach) is added in yellow peach juice
With isomalto-oligosaccharide mixture, mixed proportion is 1: 1, and regulation pol is 5-15 ° of Bx, and acidity is 0.5-2% (with malic acid
Meter, the volume percent of juice is digested with yellow peach)；
G, filling, refrigeration：After enzymolysis, regulation sugar-acid ratio, yellow peach juice pasteurization 15min under the conditions of 85 DEG C is placed in 0-4 DEG C
It is stored refrigerated, non-concentrated reduction yellow peach juice (i.e. yellow peach NFC fruit juice) is obtained, total number of bacteria is 0-100CFU/mL (with yellow peach NFC
Fruit juice volumetric concentration meter), the shelf-life was up to more than 12 months.
2. according to the method described in claim 1, it is characterised in that the yellow peach block cut is put into 3-5 times of boiling water and floated rapidly
Scald, make enzymatic inactivation, the time is 0.5-1.5min, the generation for preventing enzymatic browning in yellow peach fruit from reacting, boiling water amount is to pre-process
Yellow peach quality meter afterwards.
3. according to the method described in claim 1, it is characterised in that take out yellow peach rapidly, it is put into 4-20 DEG C, 0.04-0.08%
In ascorbic acid-aqueous solution, cooling, immersion color protection 1-3min, ascorbic acid concentrations are in terms of water volume.
4. 0.05-0.1% ascorbic acid according to the method described in claim 1, it is characterised in that after yellow peach color protection, is added,
Having a rest property is beaten 2-5min, crosses 20-40 mesh filter screens and removes the yellow peach block do not smashed, ascorbic acid concentrations are with yellow peach quality after pre-processing
Meter.
5. according to the method described in claim 1, it is characterised in that selection proportioning mixes for 1: 1 pectase and cellulase
Enzyme preparation, juice is digested to yellow peach magma, and addition is 0.4-0.8%, digests 0.5-1h, and the process is mixed once per 10min,
Enzyme preparation addition is with yellow peach magma stereometer.
6. according to the method described in claim 1, it is characterised in that the glucose and isomalto-oligosaccharide for adding 0.1-1% are mixed
Compound, mixed proportion is 1: 1, and regulation pol is 5-15 ° of Bx, and acidity is 0.5-2%, glucose and isomalto-oligosaccharide mixture
Addition digests juice stereometer with yellow peach, and acidity digests juice stereometer with yellow peach.
7. according to the method described in claim 1, it is characterised in that after enzymolysis, regulation sugar-acid ratio, yellow peach NFC fruit juice is at 85 DEG C
Under the conditions of pasteurization 15min, 0-4 DEG C is stored refrigerated, and the total number of bacteria of the NFC fruit juice is 0-100CFU/mL, and the shelf-life is up to 12
More than individual month, total number of bacteria was with yellow peach NFC fruit juice stereometers.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710227278.6A CN106993733A (en) | 2017-03-31 | 2017-03-31 | A kind of yellow peach NFC fruit juice and preparation method thereof |
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| CN201710227278.6A CN106993733A (en) | 2017-03-31 | 2017-03-31 | A kind of yellow peach NFC fruit juice and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924376A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of Kiwi berry NFC fruit juice and preparation method thereof |
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| JPH07135935A (en) * | 1992-06-13 | 1995-05-30 | Koichi Kusama | Turbid apple fruit juice and turbid peach fruit juice without adding food additive and saccharides or the like thereto and their production |
| CN103070436A (en) * | 2011-10-26 | 2013-05-01 | 北京市食品研究所 | Peach juice and preparation method thereof |
| CN103494290A (en) * | 2013-09-30 | 2014-01-08 | 叶新 | Method for processing eriobotrya japonica juice |
| CN106213086A (en) * | 2016-07-19 | 2016-12-14 | 江苏省农业科学院 | A kind of composite probiotics ferment yellow peach clear-juice beverage and preparation method thereof |
| CN106261424A (en) * | 2016-10-10 | 2017-01-04 | 河南酵益生物科技有限公司 | A kind of Vegetable Drink Fermented containing active probiotic and preparation method thereof |
-
2017
- 2017-03-31 CN CN201710227278.6A patent/CN106993733A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07135935A (en) * | 1992-06-13 | 1995-05-30 | Koichi Kusama | Turbid apple fruit juice and turbid peach fruit juice without adding food additive and saccharides or the like thereto and their production |
| CN103070436A (en) * | 2011-10-26 | 2013-05-01 | 北京市食品研究所 | Peach juice and preparation method thereof |
| CN103494290A (en) * | 2013-09-30 | 2014-01-08 | 叶新 | Method for processing eriobotrya japonica juice |
| CN106213086A (en) * | 2016-07-19 | 2016-12-14 | 江苏省农业科学院 | A kind of composite probiotics ferment yellow peach clear-juice beverage and preparation method thereof |
| CN106261424A (en) * | 2016-10-10 | 2017-01-04 | 河南酵益生物科技有限公司 | A kind of Vegetable Drink Fermented containing active probiotic and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109924376A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of Kiwi berry NFC fruit juice and preparation method thereof |
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Application publication date: 20170801 |