CN107319229A - A kind of production technology of concentration of juices - Google Patents
A kind of production technology of concentration of juices Download PDFInfo
- Publication number
- CN107319229A CN107319229A CN201710584574.1A CN201710584574A CN107319229A CN 107319229 A CN107319229 A CN 107319229A CN 201710584574 A CN201710584574 A CN 201710584574A CN 107319229 A CN107319229 A CN 107319229A
- Authority
- CN
- China
- Prior art keywords
- fruit juice
- reverse osmosis
- normal temperatures
- concentration
- fruit
- 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.)
- Pending
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 30
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 19
- 239000012528 membrane Substances 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 5
- 239000002904 solvent Substances 0.000 claims abstract description 5
- 238000001764 infiltration Methods 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 235000013399 edible fruits Nutrition 0.000 abstract description 9
- 230000018044 dehydration Effects 0.000 abstract description 5
- 238000006297 dehydration reaction Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000001816 cooling Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052799 carbon Inorganic materials 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000011552 falling film Substances 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 230000008676 import Effects 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 239000008234 soft water Substances 0.000 description 2
- 238000010923 batch production Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 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 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
- A23L2/08—Concentrating or drying of juices
- A23L2/082—Concentrating or drying of juices by membrane processes
- A23L2/085—Concentrating or drying of juices by membrane processes by osmosis, reverse osmosis, electrodialysis
-
- 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
- Engineering & Computer Science (AREA)
- Water Supply & Treatment (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The present invention relates to the production technology of kind of concentration of juices, its process is：Fruit juice enters reverse osmosis equipment at normal temperatures, the solvent in fruit juice is come out by reverse osmosis membrane separation under 0.5 6Mpa pressure, and reverse osmosis equipment is installed in series using more than one.The inventive method is to carry out dehydration concentration to fruit juice using the reverse osmosis equipment of traditional water process at normal temperatures, it is not necessary to heats, saves the energy, reduces carbon emission, is carried out continuously dehydration concentration operation and improves production efficiency.Due to being to operate at normal temperatures, the nutritional ingredient and flavor substance in fruit juice are not damaged, the nutritional ingredient and local flavor of former fruit are maintained well, product quality is greatly improved.Refrigerating work procedure is eliminated, the water resource for cooling down has been saved.
Description
Technical field
The present invention relates to a kind of production technology of concentration of juices.
Background technology
The current method for concentration more commonly used both at home and abroad is evaporation and concentration：In certain vapo(u)rization system, insert a certain amount of
Fruit juice, be heated to technological requirement temperature, evaporate a certain amount of moisture in fruit juice and produce certain density inspissated juice.Mesh
Preceding relatively advanced vaporising device is multiple-effect falling film evaporator, is said below by taking six sections of falling film evaporation devices of 10TGEA quadruple effects as an example
The technical background of bright current inspissated juice dehydration concentration.
Separation is evaporated to the moisture content in fruit juice with six sections of falling film evaporation devices of 10TGEA quadruple effects, condensed water is (i.e. soft
Water) as apple water for cleaning or two squeezing extractions with water, ultrafiltration sugar water is carried, make concentration of juices.
Operation is required：
(1) quadruple effect falling film evaporator：
One effect temperature：96℃
Two effect temperature：85℃
Triple effect temperature：74℃
Quadruple effect temperature：55℃
(2) fruit juice after concentrating is cooled to rapidly less than 25 DEG C in cooling plate through cooling circulating water and frozen water；
(3) physics and chemistry lab technician is per 4h to quadruple effect outlet fruit juice detection pol, and quadruple effect outlet pol control exists
70.3±0.2Brix ；
(4) soft water is cooled to 50-53 DEG C, into water softening tank.
The operation requirement that is concentrated by using six sections of falling film evaporation devices of 10TGEA quadruple effects to fruit juice we see that：
1st, production process is batch process；
2nd, need to heat fruit juice with the energy；
3rd, water resource is needed to cool down the fruit juice after concentration and the moisture being evaporated；
4th, in heating process in fruit juice part nutrition and flavor substance is destroyed in the presence of high temperature.
The content of the invention
The technical problems to be solved by the invention are to provide that a kind of technique is simple, save the method for concentration of the fruit juice of the energy.
Technical scheme of the present invention is as follows：
The inventive method process is：Fruit juice enters reverse osmosis equipment at normal temperatures, makes water under 0.5-6Mpa pressure
Solvent in fruit Normal juice is come out by reverse osmosis membrane separation, and reverse osmosis equipment is installed in series using more than one.
The positive effect of the present invention is as follows：
The inventive method is to carry out dehydration concentration to fruit juice using the reverse osmosis equipment of traditional water process at normal temperatures, is not required to
Heat, save the energy, reduce carbon emission, be carried out continuously dehydration concentration operation and improve production efficiency.Due to being to grasp at normal temperatures
Make, the nutritional ingredient and flavor substance in fruit juice are not damaged, the nutritional ingredient and local flavor of former fruit, pole are maintained well
Big improves product quality.Refrigerating work procedure is eliminated, the water resource for cooling down has been saved.
Embodiment
Embodiment 1：
Using the shield for ten a ten thousandths to 5/10000ths that fruit weight is added in the fruit of the inventive method first after washing
Toner vitamin C is beaten；Isolated again from pulp and 0.6-6Mpa is forced into after skin, seed, at normal temperatures in plate-frame filtering
Affination decolouring is carried out in machine, is squeezed out fruit juice by flame filter press.Fruit juice is put at normal temperatures using the inventive method
Enter in a reverse osmosis equipment, the solvent applied in 5Mpa pressure, fruit juice passes through the reverse osmosis membrane in reverse osmosis equipment
Separate, obtain inspissated juice.
Embodiment 2：
Using the shield for ten a ten thousandths to 5/10000ths that fruit weight is added in the fruit of the inventive method first after washing
Toner vitamin C is beaten；Isolated again from pulp and 0.6-6Mpa is forced into after skin, seed, at normal temperatures in plate-frame filtering
Affination decolouring is carried out in machine, is squeezed out fruit juice by flame filter press.Fruit juice is put at normal temperatures using the inventive method
Enter in two reverse osmosis equipments being installed in series, i.e. the import of First outlet connection second, fruit juice is flowed successively through, in Liang Tai
The solvent applied simultaneously in reverse osmosis equipment in 3Mpa pressure, fruit juice passes through the reverse osmosis membrane in reverse osmosis equipment point
Separate out and, obtain inspissated juice.
Embodiment 3：
Using the shield for ten a ten thousandths to 5/10000ths that fruit weight is added in the fruit of the inventive method first after washing
Toner vitamin C is beaten；Isolated again from pulp and 0.6-6Mpa is forced into after skin, seed, at normal temperatures in plate-frame filtering
Affination decolouring is carried out in machine, is squeezed out fruit juice by flame filter press.Fruit juice is put at normal temperatures using the inventive method
Enter in three reverse osmosis equipments being installed in series, i.e. the First outlet connection import of second, the outlet connection of second the
The import of three, fruit juice is flowed successively through, and applies molten in 0.5Mpa pressure, fruit juice simultaneously in three reverse osmosis equipments
Agent is come out by the reverse osmosis membrane separation in reverse osmosis equipment, obtains inspissated juice.
Claims (1)
1. a kind of production technology of concentration of juices, it is characterised in that its process is：Fruit juice is set into counter-infiltration at normal temperatures
It is standby, the solvent in fruit juice is come out by reverse osmosis membrane separation under 0.5-6Mpa pressure, reverse osmosis equipment uses one
More than platform being installed in series.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710584574.1A CN107319229A (en) | 2017-07-18 | 2017-07-18 | A kind of production technology of concentration of juices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710584574.1A CN107319229A (en) | 2017-07-18 | 2017-07-18 | A kind of production technology of concentration of juices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107319229A true CN107319229A (en) | 2017-11-07 |
Family
ID=60227733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710584574.1A Pending CN107319229A (en) | 2017-07-18 | 2017-07-18 | A kind of production technology of concentration of juices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107319229A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519662A (en) * | 2020-04-14 | 2021-10-22 | 上海臾鸿生物科技有限公司 | Preparation method of capsule flower and fruit tea prefabricated material and capsule flower and fruit tea |
-
2017
- 2017-07-18 CN CN201710584574.1A patent/CN107319229A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113519662A (en) * | 2020-04-14 | 2021-10-22 | 上海臾鸿生物科技有限公司 | Preparation method of capsule flower and fruit tea prefabricated material and capsule flower and fruit tea |
| CN113519662B (en) * | 2020-04-14 | 2024-05-10 | 上海臾鸿生物科技有限公司 | Preparation method of prefabricated material of capsule flowers and nectar and capsule flowers and nectar |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171107 |