CN107156594A - A kind of pineapple pulp and preparation method and application - Google Patents

Abstract

The invention discloses a kind of pineapple pulp and preparation method and application.The pineapple pulp that the present invention is provided is prepared by following steps：1）Blanching：The pineapple segmented is added after citric acid solution is boiled, continues to be heated to after solution seethes with excitement again and continues to heat 1 3min, then pull pineapple out, remove the peel；2）Mashing, colloid mill：It is 1 by pineapple pulp and water weight ratio:12 ratio is beaten pineapple is removed the peel with beater, is ground after adding vitamin C thereto with colloid mill, is obtained pineapple pulp.The beverage of composition is wanted to contain the material of following portions by weight based on pineapple pulp：100 pineapple pulps；10 12 sucrose；0.31 0.32 malic acid；0.01 0.015 compound stabilizers.Gained pineapple sarcocarp paste colors pool of the invention, flavor-stable, can keep more than 1 year at normal temperatures；The beverage of composition is wanted based on pineapple pulp, in crocus, in addition to the effect for possessing general beverage, while also having moistening lung, heat clearing function.

Description

A kind of pineapple pulp and preparation method and application

【Technical field】

The present invention relates to pineapple pulp and preparation method and application, more particularly to a kind of pineapple pulp and preparation method thereof with The beverage prepared by primary raw material of the pulp.

【Background technology】

Pineapple is the characteristic fruit of south China, because polyphenol oxidase content is higher in pineapple pulp, easily occurs brown stain, makes Product special flavour loses heavier, product stability difference etc., and current pineapple is main based on marketing fresh, and converted products is less.

【The content of the invention】

It is an object of the invention to provide a kind of color and luster, the pineapple pulp of flavor-stable and preparation method thereof.

Pineapple pulp provided by the present invention, is prepared as follows：

1) blanching：The pineapple segmented is added after citric acid solution is boiled, continues to be heated to after solution seethes with excitement again and continues to add Hot 1-3min, then pulls pineapple out, peeling；

2) mashing, colloid mill：It is that 1: 1-2 ratio is beaten pineapple is removed the peel with beater in pineapple pulp and water weight ratio, Xiang Qi Ground after middle addition vitamin C with colloid mill, obtain pineapple pulp.

Pineapple is cleaned and cutting before the blanching, the cutting is that the pineapple sarcocarp after cleaning cuts in half； Will be to pulp wet sterilization after the blanching, the wet sterilization is by 120-130 DEG C of pineapple pulp wet sterilization 3-5 seconds Clock.

In order to ensure cleaning performance, preferably by pineapple sarcocarp 0.2-0.4g/L liquor potassic permanganate soaking disinfections 2- before cleaning 3min。

Due to containing substantial amounts of polyphenol oxidase in pineapple, brown stain is easily caused in process, citric acid solution is used Blanching can make the enzyme lose activity, and prevent the color of fruit juice in process afterwards from changing, used in blanching Citric acid solution concentration is usually 0.1%-0.2%.During mashing, in order to reduce the loss of solid content in pineapple, mashing water one As use pineapple blanching after water；Meanwhile, in order to prevent that brown stain occurs for pineapple in colloid mill process of lapping, before the milling to fruit juice Middle addition Vc, the ascorbic addition is usually pineapple fruit juice weight ground 0.2%-0.5%.

Pineapple pulp through wet sterilization, can be by pulp under normal temperature condition using sterile sack canning techniques and equipment Preserve more than 1 year.

Second object of the present invention is to provide a kind of beverage for wanting composition based on pineapple pulp.

Beverage provided by the present invention contains the material of following portions by weight：Pineapple pulp 100, sucrose 10-11, malic acid 0.31-0.32, compound stabilizer 0.01-0.015.

The beverage is prepared according to the following procedure：

1) allocate：First parts by weight are added in 100 parts by weight pineapple pulps fully for 0.01-0.015 compound stabilizer Stirring, then adds 0.31-0.32 weight of apple acid and 10-11 parts by weight of sucrose；

2) homogeneous：By step 1) gained liquid under 25-30MPa pressure, at a temperature of 60-70 DEG C homogeneous twice, each 5- 10min；

3) sterilize：Fruit juice after homogeneous is sterilized 3-5 seconds under 120-130 DEG C of steam；

4) aseptic canning：Product is obtained with aseptic tank installation is canned, the aseptic tank installation central temperature is 65-70 DEG C；It is described Aseptic tank installation sprinkling equipment central temperature is less than 34 DEG C.

Wherein, conventional compound stabilizer is the epoxy glue of pectin that weight ratio is 1: 3 and xanthans.

Gained pineapple sarcocarp paste colors pool of the invention, flavor-stable, can keep more than 1 year, solve on raw material at normal temperatures The problem of city's oversupply is concentrated；The beverage of composition is wanted based on pineapple pulp, in crocus, with typical pineapple local flavor and Solid content is 10-12% in preferable mouthfeel, nutrition, beverage, and acid content is 0.35-0.38%, the work for possessing general beverage With while also having moistening lung, heat clearing function.

【Embodiment】

Embodiment 1：The preparation of pineapple pulp

(1) raw material is selected：Select that maturity is moderate, the orange fruit 10kg of color is used to process.By corruption in election process Fruit is rejected, and otherwise corruption fruit can finally influence the quality of fruit juice.

(2) clean：Wash the impurity on pineapple and microorganism off with clear water, 0.3g/L liquor potassic permanganate is first used before cleaning Soaking disinfection 2-3min.

(3) cutting：Pineapple after cleaning is cut away half, stoning, stalk and interior peel.

(4) blanching：10g citric acids are added in 10L clear water, the pineapple segmented are added after boiling, when solution boils again About 2min is kept after rising, is then pulled out, removes the peel, obtains pineapple pulp 6kg.

(5) mashing, colloid mill：In pulp: water=1: pineapple sarcocarp is beaten by the ratio of 1 (weight ratio), in order to prevent pineapple The loss of middle solid content, mashing be pineapple blanching with water after water.20gVc is added in fruit juice, colloid mill grinding 2 is then crossed Secondary, further refinement obtains pineapple fruit juice.

(6) wet sterilization, aseptic canning：By pineapple fruit juice aseptic canning, institute after 120-130 DEG C of wet sterilization 3-5 seconds Obtaining pineapple pulp can keep more than 1 year at normal temperatures.

Embodiment 2：The preparation of pineapple beverages

1) allocate：First 0.1g compound stabilizer (pectin: xanthans weight ratio is 1: 3) is added in 1kg pineapple pulps and filled Divide stirring, then add 0.31-0.32kg malic acid, 10-11g sucrose；

2) homogeneous：By step 1) gained liquid under 30MPa pressure, at a temperature of 60 DEG C homogeneous twice, each 5-10min；

3) ultra high temperature short time sterilization：Fruit juice after homogeneous is sterilized 3-5 seconds under 130 DEG C of steam；

4) aseptic canning：Crocus pineapple beverages are obtained with aseptic tank installation is canned, regulation aseptic tank installation central temperature is 70 ℃；Aseptic tank installation sprinkling equipment central temperature is less than 34 DEG C.

Embodiment 3：The preparation of pineapple beverages

1) allocate：0.1-0.15g compound stabilizer (pectin: xanthans weight ratio is 1: 3) is first added to 1kg pineapple pulps In be sufficiently stirred for, then add 0.31-0.32g malic acid and 10-12g sucrose；

2) homogeneous：By step 1) gained liquid under 20MPa pressure, at a temperature of 70 DEG C homogeneous twice, each 5-10min；

3) ultra high temperature short time sterilization：Fruit juice after homogeneous is sterilized 3-5 seconds under 130 DEG C of steam；

4) aseptic canning：Crocus pineapple beverages are obtained with aseptic tank installation is canned, regulation aseptic tank installation central temperature is 65 DEG C, aseptic tank installation sprinkling equipment central temperature is less than 34 DEG C.

Claims (9)

1. a kind of pineapple pulp, is prepared as follows：

1) blanching：The pineapple segmented is added after citric acid solution is boiled, continues to be heated to after solution seethes with excitement again and continues to add Hot 1-3min, is then pulled out；

2) mashing, colloid mill：It is beaten in pineapple pulp and water weight ratio for 1: 1-2 ratio by pineapple is removed the peel with beater, to Ground after wherein adding vitamin C with colloid mill, obtain pineapple pulp.

2. pineapple pulp according to claim 1, it is characterised in that：Pineapple is cleaned and cut before the blanching Point, the cutting is that the pineapple sarcocarp after cleaning cuts in half；Will be to pulp wet sterilization, the wet sterilization after the blanching It is by 120-130 DEG C of pineapple pulp wet sterilization 3-5 seconds；Citric acid solution concentration is 0.1-0.2% in the blanching step； Ascorbic addition is the 0.2-0.5% of pineapple fruit juice weight in the mashing, colloid mill step.

3. pineapple pulp according to claim 2, it is characterised in that：It is before the cleaning that pineapple sarcocarp is high with 0.2-0.4g/L Potassium manganate solution soaking disinfection 2-3min.

4. a kind of method for preparing pineapple pulp, comprises the following steps：1) blanching：Add and segment after citric acid solution is boiled Pineapple, continue to be heated to after solution seethes with excitement again continue heat 1-3min, then pull pineapple out, and remove the peel；2) mashing, colloid Mill：It is beaten in pineapple pulp and water weight ratio for 1: 1-2 ratio by pineapple is removed the peel with beater, vitamin C is added thereto Ground afterwards with colloid mill, obtain pineapple pulp.

5. preparation method according to claim 4, it is characterised in that：Pineapple is cleaned and cut before the blanching Point, the cutting is that the pineapple sarcocarp after cleaning cuts in half, stoning, stalk and interior peel；Pulp is steamed after the blanching Vapour is sterilized, and the wet sterilization is by 120-130 DEG C of pineapple pulp wet sterilization 3-5 seconds；Citric acid in the blanching step Solution concentration is 0.1-0.2%；Ascorbic addition is the 0.2- of pineapple fruit juice weight in the mashing, colloid mill step 0.5%.

6. the preparation method according to claim 4 or 5, it is characterised in that：By pineapple sarcocarp 0.2-0.4g/ before the cleaning L liquor potassic permanganate soaking disinfections 2-3min.

7. a kind of pineapple pulp beverage, including following portions by weight than material：The sucrose 10-11 malic acid of pineapple pulp 100 0.31-0.32 compound stabilizers 0.01-0.015.

8. beverage according to claim 7, the beverage is prepared according to the following procedure：

1) allocate：First parts by weight are added in 100 parts by weight pineapple pulps fully for 0.01-0.015 compound stabilizer Stirring, then adds 0.31-0.32 weight of apple acid and 10-11 parts by weight of sucrose；

2) homogeneous：By step 1) gained liquid under 25-30MPa pressure, at a temperature of 60-70 DEG C homogeneous twice, each 5- 10min；

3) sterilize：Fruit juice after homogeneous is sterilized 3-5 seconds under 130 DEG C of steam；

4) aseptic canning：Product is obtained with aseptic tank installation is canned, the aseptic tank installation central temperature is 65-70 DEG C；It is described Aseptic tank installation sprinkling equipment central temperature is less than 34 DEG C.

9. the beverage according to claim 7 or 8, it is characterised in that the compound stabilizer is the pectin that weight ratio is 1: 3 With the epoxy glue of xanthans.