CN107279621A - 制备芒果浓汁清汁的工艺 - Google Patents

制备芒果浓汁清汁的工艺 Download PDF

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CN107279621A
CN107279621A CN201710673272.1A CN201710673272A CN107279621A CN 107279621 A CN107279621 A CN 107279621A CN 201710673272 A CN201710673272 A CN 201710673272A CN 107279621 A CN107279621 A CN 107279621A
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Prior art keywords
juice
mango
extract juice
preparation technology
technology according
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杨军
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Guilin Jieyu Environmental Protection Technology Co Ltd
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Guilin Jieyu Environmental Protection Technology Co Ltd
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Priority to CN201710673272.1A priority Critical patent/CN107279621A/zh
Publication of CN107279621A publication Critical patent/CN107279621A/zh
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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
    • 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
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • 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
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
    • A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Water Supply & Treatment (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Separation Using Semi-Permeable Membranes (AREA)

Abstract

本发明提供了一种制备芒果浓汁清汁的工艺，它包括去皮、去核、切块、加水打浆，袋式过滤器粗滤，得粗提液，粗提液经加果胶酶酶解，板框压滤机微滤，经超高静压处理，得到芒果浓汁清汁。本清汁除去了微粒、悬浮物、胶体和杂菌，果汁清澈透明，最大程度保留了原果的营养和风味。

Description

制备芒果浓汁清汁的工艺
技术领域
本发明涉及果汁，具体是一种制备芒果浓汁清汁的工艺。
背景技术
随着人们生活水平的提高，对天然、安全、营养的饮料的需求量越来越大，要求也越来越高。于是各种水果清汁饮料应运而生。但传统的方法制备的清汁饮料，有的是有沉淀、不清澈，有的是工序太繁琐。
芒果是热带地区的一种著名水果，肉质细腻、酸甜适口、营养丰富，深受广大消费者的欢迎。但芒果上市集中，天气又热，又是浆果，保鲜非常困难，制成芒果浓汁清汁是一种新的途径。
发明内容
本发明的目的是为克服现有技术的不足，而提供一种制备芒果浓汁清汁的工艺。
实现本发明目的的技术方案是：
一种制备芒果浓汁清汁的工艺，包括如下步骤：
1、选择成熟新鲜的芒果去皮去核，切成碎块；
2、加入纯净水打成浆；
3、用60-100目袋式过滤器过滤除渣，得粗滤液；
4、在粗滤液中加入果胶酶，酶解50-60分钟；
5、将酶解液用板框压滤机微滤，得到芒果的浓汁清汁；
6、将步骤5得到的芒果浓汁清汁，经超高静压处理杀菌灌装。
步骤2所述的加水量为果重的1-2倍；
步骤4所述的果胶酶的加入量为粗滤液重0.6-0.8‰；
步骤5所述的微滤膜，膜孔径0.5-0.8μm，进口工作压力为
1.5-2MPa；
步骤6所述的超高静压处理，压力100-500MPa，时间30-60分钟。
本发明的优点是：
1、果汁经过粗滤和微滤，除去了微粒、悬浮物、杂菌、胶体等，果汁清澈透明；
2、采用超高静压处理杀菌，果汁营养成分无损失、风味不改变。
具体实施方式:
一种制备芒果浓汁清汁的工艺，具体步骤是：
1、选择成熟新鲜的芒果削皮去核，并切成碎块；
2、加入果重1.5倍的纯净水后打浆；
3、用80目袋式过滤器过滤除渣，得粗滤液；
4、在粗滤液中加入滤液重0.7‰的果胶酶，酶解50分钟；
5、将酶解液用孔径0.5μm的板框压滤机维微滤膜（MF）微滤，工作压力1.5MPa，除去微粒、悬浮物、杂菌胶体等，得到浓汁清汁；
6、将芒果浓汁清汁用压力300MPa的超高静压处理30分钟，灌装即成。

Claims (6)

1.一种制备芒果浓汁清汁的工艺，其特征是：包括如下步骤：
（1）选择成熟新鲜的芒果去皮去核，切成碎块；
（2）加入纯净水打浆；
（3）用60-100目袋式过滤器，过滤除渣，得粗滤液；
（4）在粗滤液中加入果胶酶，酶解50-60分钟；
（5）将酶解液用板框压滤机微滤,得到芒果的浓汁清汁；
（6）将步骤5得到的芒果浓汁清汁，经超高静压处理杀菌灌装。
2.根据权利要求1所述的制备工艺，其特征是：步骤（2）所所述的加水量为果重的1-2倍。
3.根据权利要求4所述的制备工艺，其特征是：步骤（4）所述的果胶酶的加入量为粗滤液重0.6-0.8‰。
4.根据权利要求1所述的制备工艺，其特征是：步骤（5）所述的微滤，膜孔径0.5-0.8μm，进口工作压力为1.5-2MPa。
5.根据权利要求1所述的制备工艺，其特征是：步骤（6）所述的超高静压处理，压力100-500MPa，时间30-60分钟。
6.用权利要求1-5之一所述的制备工艺制备的芒果浓汁清汁。
CN201710673272.1A 2017-08-09 2017-08-09 制备芒果浓汁清汁的工艺 Withdrawn CN107279621A (zh)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103230070A (zh) * 2013-05-16 2013-08-07 王自贵 一种生产枸杞清汁的方法
CN103584234A (zh) * 2013-11-20 2014-02-19 广西壮族自治区农业科学院农产品加工研究所 一种芒果清汁的制备方法
CN103876226A (zh) * 2014-04-10 2014-06-25 四川大学 一种葡萄清汁饮料及其生产方法
CN106562163A (zh) * 2016-11-10 2017-04-19 深圳市深宝华城科技有限公司 一种青梅浓缩清汁的制备方法和青梅浓缩清汁

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103230070A (zh) * 2013-05-16 2013-08-07 王自贵 一种生产枸杞清汁的方法
CN103584234A (zh) * 2013-11-20 2014-02-19 广西壮族自治区农业科学院农产品加工研究所 一种芒果清汁的制备方法
CN103876226A (zh) * 2014-04-10 2014-06-25 四川大学 一种葡萄清汁饮料及其生产方法
CN106562163A (zh) * 2016-11-10 2017-04-19 深圳市深宝华城科技有限公司 一种青梅浓缩清汁的制备方法和青梅浓缩清汁

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