CN108065152B - Preparation method of whole-fruit juice beverage of Furong plum - Google Patents
Preparation method of whole-fruit juice beverage of Furong plum Download PDFInfo
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- 238000002360 preparation method Methods 0.000 title description 5
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- 238000002156 mixing Methods 0.000 claims abstract description 43
- 238000000034 method Methods 0.000 claims abstract description 38
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 33
- 238000004537 pulping Methods 0.000 claims abstract description 14
- 238000000265 homogenisation Methods 0.000 claims abstract description 13
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- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 238000007670 refining Methods 0.000 claims abstract description 6
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- 241000218033 Hibiscus Species 0.000 claims description 30
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- 239000007788 liquid Substances 0.000 claims description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000003381 stabilizer Substances 0.000 claims description 20
- 239000002253 acid Substances 0.000 claims description 16
- 239000000834 fixative Substances 0.000 claims description 15
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- 230000008569 process Effects 0.000 claims description 13
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- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 229920003169 water-soluble polymer Polymers 0.000 claims description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 7
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 239000000230 xanthan gum Substances 0.000 claims description 7
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- 230000000694 effects Effects 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- UDPGUMQDCGORJQ-UHFFFAOYSA-N (2-chloroethyl)phosphonic acid Chemical compound OP(O)(=O)CCCl UDPGUMQDCGORJQ-UHFFFAOYSA-N 0.000 claims description 3
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- 239000000126 substance Substances 0.000 abstract description 6
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- 150000004636 anthocyanins Chemical class 0.000 description 7
- 235000021018 plums Nutrition 0.000 description 7
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Abstract
A method for preparing a full fruit juice beverage of Furong plum relates to a method for preparing a fruit juice beverage with pure natural pulp, which comprises the following steps: the method comprises the main procedures of ripening acceleration of Furong plum fruits, blanching treatment, crushing and pulping of whole fruits, rough filtration of pulp and juice, blending, refining treatment, blending again, degassing, homogenization, pasteurization, hot filling and the like, wherein the blending procedure is carried out by adopting a three-stage protective blending technology. The method of the invention first ripens and softens the fruits and then pulp the fruits, greatly improves the utilization rate of the fruits, reduces the damage to the nutrient substances of the fruits through three-stage protective blending, can keep the specific color of the fruits, and fully utilizes the pectin of the fruits to prepare the pure natural turbid pulp juice beverage with good color, aroma and flavor.
Description
Technical Field
The invention relates to a method for preparing a pure natural pulp fruit juice beverage, in particular to a method for preparing a full-fruit juice beverage of hibiscus plum.
Background
Furong plum is a fruit widely distributed in temperate zone and subtropical zone, the fruit is rich in nutrition, the pulp contains a large amount of carbohydrate, organic acid, multiple vitamins and mineral substances, and especially the anthocyanin content is rich and the nutritive value is extremely high. However, the fruits are sour and astringent, the market of fresh food is small, and the fresh fruits are usually used for food processing at present. Because the pulp and the stone in the fruit are tightly combined and have more coarse fibers, the peel is not easy to remove. Therefore, the Furong plums are usually pickled, the main products are dried plums and preserved plums, and nutrient substances in the plums are lost in the pickling process and industrial waste liquid seriously damages the environment. Therefore, how to develop a novel processing product of hibiscus plums can not only ensure that the nutrient substances in the fruits are not lost, but also can not damage the environment is a great problem in processing and manufacturing hibiscus plums. The problem is solved by the manufacturing method of the whole hibiscus plum juice beverage.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a processing method of whole hibiscus plum juice beverage which can change the physical properties of fruits to adapt to juice processing, improve the utilization rate of whole fruits, reduce the damage to nutrient substances of the fruits, maintain the specific color and ensure that the fruits are turbid and stable, and solves the problems in the processing and manufacturing aspects of the whole hibiscus plum juice beverage at present.
The technical scheme for solving the technical problems is as follows: a method for preparing whole fruit juice beverage of Furong plum comprises the following steps:
A. ripening acceleration of Furong plum fruits: removing disease and pest fruits, mechanical damaged fruits and sunscald fruits from freshly picked Furong plum fruits by manpower, putting qualified fruits into a turnover box, soaking in 800 plus material 1000ppm ethephon solution for 2-3 minutes, putting into a normal-temperature storehouse for ripening for 5-7 days, and when the hardness of more than 90 percent of the fruits is lower than 1kg/cm2The product can be used for processing;
B. blanching treatment: rinsing the ripened fruits, and blanching in hot water at 90-100 ℃ for 4-5 minutes;
C. crushing and pulping the whole fruit: pouring the hot fruit into a crushing and pulping machine for crushing and pulping the whole fruit, wherein the pulp juice is discharged at one side, and the peel and the kernel are automatically discharged at the other side (the aperture of a stainless steel mesh of the pulping machine is 1.2 mm);
D. coarse filtering of the pulp juice: diluting pulp juice and purified water at a volume ratio of 1:1, stirring for 5 min, coarse-filtering with 16 mesh screen to remove residual pericarp and kernel dregs to obtain fruit juice mixture
；
E. Preparing materials: the method is carried out by adopting a three-stage protective blending technology:
a first stage: mixing the fruit juice
Mixed with acid to protect colorMixing the above materials, stirring for 5 min, and refining in a colloid mill with a fineness of 300 meshes or more to obtain fruit juice mixture
，
The mixing proportion is calculated by weight parts as follows:
fruit juice mixed liquid
: 100 parts by weight of a water-soluble polymer,
mixed acid color fixative: 0.1-1.0 weight parts;
and a second stage: mixing the fruit juice
Mixing with stabilizer, and stirring for 10 min to obtain fruit juice mixture
，
The mixing proportion is calculated by weight parts as follows:
fruit juice mixed liquid
: 100 parts by weight of a water-soluble polymer,
a stabilizer: 0.25-0.7 weight parts;
and a third stage: mixing sucrose and glucose according to the mass ratio of 5:1, adding pure water, fully stirring until the pure water is dissolved, and filtering through a 100-mesh net to prepare a mixed liquid of mixed sugar liquid and fruit juice with the total mass fraction of the sucrose and the glucose of 11-13.5%
Mixing and fully stirring for 5 minutes to prepare a hibiscus plum pulp juice solution with different fruit juice contents, wherein the mixing proportion is calculated by weight parts as follows:
11-13.5 wt% of mixed sugar solution: 100 parts by weight of a water-soluble polymer,
fruit juice mixed liquid
: 25-100 parts by weight;
F. degassing: degassing the hibiscus plum pulp juice solution under the condition of vacuum degree of 60kpa to remove air in the material liquid and improve the homogenization effect of the next procedure;
G. homogenizing: homogenizing the degassed pulp and juice solution of Furong plum by two-stage homogenization, wherein the first homogenization pressure is 5MPa and 20MPa, and the second homogenization pressure is 10MPa and 40 MPa;
H. heating and filling, namely heating the uniformly treated two solutions of the hibiscus plum pulp juice to 90-95 ℃, filling while the heated solutions are hot, and sealing the cans, wherein the temperature of the solution of the hibiscus plum pulp juice is 80-85 ℃;
I. and (3) sterilization at normal pressure: sterilizing the canned Furong plum pulp juice solution at normal pressure, controlling the sterilization temperature at 100 ℃, heating for 5 minutes for sterilization, keeping the temperature for 20 minutes, and then quickly cooling;
J. a later stage process: wiping the cans, inspecting, spraying codes, packaging and leaving factory according to a conventional method.
Several characteristics of the invention are
(1) The whole fruit utilization (except for peels and kernels) is that the physical properties of fresh hibiscus plum fruits are changed after ripening treatment, the method is more suitable for juice processing, the pulp and juice are completely utilized after the peels and kernels are removed by crushing and pulping the whole fruits, and the whole fruit utilization rate reaches more than 85%.
(2) In order to reduce the degradation loss of anthocyanin which is a specific nutrient substance of hibiscus plums to the maximum extent in the processing process, the mixed acid color fixative used in the first-stage batching procedure is composed of citric acid and malic acid, and the content of each component is calculated by weight parts as follows:
1 to 1.6 parts by weight of citric acid,
1-5 parts of malic acid.
(3) Fully utilizing pectin of the fruits, wherein the stabilizer used in the second-stage burdening process is a mixed stabilizer prepared by adding xanthan gum and sodium carboxymethyl cellulose, combining different contents of original juice in the hibiscus plum pulp juice and mixing the components according to the content of the pectin in the finished product in the following proportion, wherein the mixed stabilizer comprises the following components in parts by weight:
1 to 2 parts by weight of xanthan gum,
1-5 parts by weight of sodium carboxymethylcellulose.
Due to the adoption of the technical scheme, the preparation method of the full-fruit juice beverage of hibiscus plum has the following advantages:
firstly, the utilization rate of the fruits can be greatly improved:
the method changes the physical properties of the fresh Furong plum after ripening treatment, softens the pulp, loosens the combination of the peel, the kernel and the pulp, makes the fruit easier to crush and take juice after blanching treatment, and then carries out fruit-shaping, crushing and pulping through a crushing and pulping machine to automatically remove the peel, the kernel and the pulp and the juice, thereby the utilization rate of the whole fruit is up to more than 85 percent.
Secondly, a three-stage protective blending technology is adopted, so that the degradation of anthocyanin in the hibiscus plum juice is avoided, the due color and luster are protected, the taste is greatly improved, the loss of nutrient components is reduced, the pulp precipitation speed is greatly reduced, and the sensory quality of the hibiscus plum whole fruit juice beverage is comprehensively improved.
In the burdening process, the method adopts three-stage protective blending technology, wherein the first stage is as follows: mixing the coarse filtered juice
The color fixative is mixed with a mixed acid color fixative, the mixed acid color fixative is formed by citric acid and malic acid according to a certain proportion, and then is combined with the fruit acid in the Furong plum pulp juice according to a certain proportion, so that the anthocyanin in the juice can be prevented from being degraded in the processing process, the color can be protected, the acidity of the juice can be adjusted, the sour taste of the juice can be enriched, and the layering of the taste of the juice can be improved; and a second stage: mixing the first-stage mixed solution with a stabilizer, wherein the stabilizer is a mixed stabilizer formed by xanthan gum and sodium carboxymethylcellulose according to a certain proportion, and the stabilizer is combined with pectin in the Furong plum pulp juice according to a specific proportion, so that the stabilizer has stable complementarity and good stabilizing effect,the separation of anthocyanin in the fruit juice and the loss of flavor are avoided, and the precipitation speed of the pulp is greatly reduced, and the third stage is as follows: mixing 11-13.5 wt% of mixed sugar liquid with the secondary mixed liquid according to the proportion of 100: 25-100 to prepare the whole hibiscus plum juice beverage with different proportions; the mixed sugar liquid is prepared by mixing sucrose and glucose according to a certain proportion, so that the hibiscus plum juice is thicker and more layered in taste, and the sensory quality of the hibiscus plum juice beverage is comprehensively improved.
The technical features of the whole fruit juice beverage of hibiscus plum according to the present invention will be further described with reference to the accompanying drawings and examples.
Drawings
FIG. 1 is a process flow chart of the manufacturing method of whole fruit juice beverage of Furong plum of the present invention.
Detailed Description
The first embodiment is as follows:
a method for preparing whole fruit juice beverage of Furong plum comprises the following steps:
A. ripening acceleration of Furong plum fruits: removing disease and pest fruits, mechanically damaged fruits and sunscald fruits from fresh picked Furong plum fruits by manpower, putting qualified fruits into a turnover box, soaking in 1000ppm ethephon solution for 2 minutes, putting into a normal-temperature storehouse for ripening for 5-7 days, and when the hardness of more than 90% of the fruits is lower than 1kg/cm2The product can be used for processing;
B. blanching treatment: rinsing the ripened fruits, and blanching in hot water at 100 ℃ for 4 minutes;
C. crushing and pulping the whole fruit: pouring the hot fruit into a spiral crushing and pulping machine for crushing and pulping the whole fruit, wherein the pulp juice is discharged at one side, and the peel and the kernel are automatically discharged at the other side (the aperture of a stainless steel mesh of the pulping machine is 1.2 mm);
D. coarse filtering of the pulp juice: diluting pulp juice and purified water at a volume ratio of 1:1, stirring for 5 min, coarse-filtering with 16 mesh screen to remove residual pericarp and kernel dregs to obtain fruit juice mixture
；
E. Preparing materials: the method is carried out by adopting a three-stage protective blending technology:
a first stage: mixing the fruit juice
Mixing with mixed acid color fixative, stirring for 5 min, and refining in colloid mill with refining degree of above 300 mesh to obtain fruit juice mixture
，
The mixing proportion is calculated by weight parts as follows:
fruit juice mixed liquid
: 100 parts by weight of a water-soluble polymer,
mixed acid color fixative: 0.3 part by weight;
and a second stage: mixing the fruit juice
Mixing with stabilizer, and stirring for 10 min to obtain fruit juice mixture
，
The mixing proportion is calculated by weight parts as follows:
fruit juice mixed liquid
: 100 parts by weight of a water-soluble polymer,
a stabilizer: 0.25 part by weight;
and a third stage: mixing sucrose and glucose according to a mass ratio of 5:1 mixing, adding pure water, fully stirring until the pure water is dissolved, filtering by a 100-mesh net to prepare a mixed liquid of mixed sugar liquid and fruit juice with the total mass fraction of sucrose and glucose being 11%
Mixing and fully stirring the mixture for 5 minutes,preparing a hibiscus plum pulp juice solution with different fruit juice contents, wherein the mixing proportion is calculated by weight parts as follows:
11wt% mixed sugar solution: 100 parts by weight of a water-soluble polymer,
fruit juice mixed liquid
: 100 parts by weight;
F. degassing: degassing the hibiscus plum pulp juice solution under the condition of vacuum degree of 60kpa to remove air in the material liquid and improve the homogenization effect of the next procedure;
G. homogenizing: homogenizing the degassed pulp and juice solution of Furong plum by two-stage homogenization, wherein the first homogenization pressure is 5MPa and 20MPa, and the second homogenization pressure is 10MPa and 40 MPa;
H. heating and filling, namely heating the uniformly treated two times of the hibiscus plum pulp juice solution to 90 ℃, filling while the hibiscus plum pulp juice solution is hot, and sealing the cans, wherein the temperature of the hibiscus plum pulp juice solution is 80-85 ℃;
I. and (3) sterilization at normal pressure: sterilizing the canned Furong plum pulp juice solution at normal pressure, controlling the sterilization temperature at 100 ℃, heating for 5 minutes for sterilization, keeping the temperature for 20 minutes, and then quickly cooling;
J. a later stage process: wiping the cans, inspecting, spraying codes, packaging and leaving factory according to a conventional method.
The mixed acid color fixative used in the first-stage batching procedure in the step E consists of citric acid and malic acid, and the contents of the components are calculated by weight parts as follows:
1 part by weight of citric acid, and the like,
1 part by weight of malic acid.
The stabilizer used in the second-stage batching procedure in the step E consists of xanthan gum and sodium carboxymethyl cellulose, and the contents of the components in parts by weight are as follows:
1 part by weight of xanthan gum,
and 1 part by weight of sodium carboxymethylcellulose.
Example two:
the preparation method of the furong plum pulp juice beverage is the same as the first embodiment in process flow steps, and is different from the first embodiment in that: the juice yield of the Furong plum fruits is greatly reduced by directly juicing the naturally mature fruits without ripening and blanching treatment, and specific data are shown in Table I.
TABLE 1 comparison of juice yield from ripening of Furong plum fruit and natural ripening
Example three to example four:
the preparation method of the furong plum pulp juice beverage is the same as the first embodiment in process flow steps, and is different from the first embodiment in that:
the mixed color fixative in the first-stage blending process may not adopt the mixed acid color fixative, but only one kind of acid or no acid is added in the mixed acid color fixative, which can prevent degradation of anthocyanin, and deteriorate color protection effect and taste.
TABLE 2 comparison table of color protection effect and anthocyanin content of different color fixative
Examples six to eight:
as a variation of the embodiments of the present invention, the stabilizer in the second compounding step may be one of the above-mentioned mixed stabilizers without using the mixed stabilizer, but the stabilizing effect is deteriorated.
TABLE 3 Effect of different stabilizers on the stabilizing Effect of Furong plum juice drink
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in accordance with the claims of the present invention should be covered by the present invention.
Claims (1)
1. A method for preparing a whole-fruit juice beverage of hibiscus plum is characterized by comprising the following steps: the process flow mainly comprises the following steps:
A. ripening acceleration of Furong plum fruits: removing disease and pest fruits, mechanical damaged fruits and sunscald fruits from freshly picked Furong plum fruits by manpower, putting qualified fruits into a turnover box, soaking in 800 plus material 1000ppm ethephon solution for 2-3 minutes, putting into a normal-temperature storehouse for ripening for 5-7 days, and when the hardness of more than 90 percent of the fruits is lower than 1kg/cm2The product can be used for processing;
B. blanching treatment: rinsing the ripened fruits, and blanching in hot water at 90-100 ℃ for 4-5 minutes;
C. crushing and pulping the whole fruit: crushing and pulping the blanched fruits, and simultaneously separating pulp juice from peels and kernels;
D. coarse filtering of the pulp juice: diluting pulp juice and purified water at a volume ratio of 1:1, stirring for 5 min, coarse-filtering with 16 mesh screen to remove residual pericarp and kernel dregs to obtain fruit juice mixture
；
E. Preparing materials: the method is carried out by adopting a three-stage protective blending technology:
a first stage: mixing the fruit juice
Mixing with mixed acid color fixative, stirring for 5 min, and refining in colloid mill with refining degree of above 300 mesh to obtain fruit juice mixture
，
The mixing proportion is calculated by weight parts as follows:
fruit juice mixed liquid
: 100 parts by weight of a water-soluble polymer,
mixed acid color fixative: 0.1-1.0 weight parts;
and a second stage: mixing the fruit juice
Mixing with stabilizer, and stirring for 10 min to obtain fruit juice mixture
，
The mixing proportion is calculated by weight parts as follows:
fruit juice mixed liquid
: 100 parts by weight of a water-soluble polymer,
a stabilizer: 0.25-0.7 weight parts;
and a third stage: mixing sucrose and glucose according to the mass ratio of 5:1, adding pure water, fully stirring until the pure water is dissolved, and filtering through a 100-mesh net to prepare a mixed liquid of mixed sugar liquid and fruit juice with the total mass fraction of the sucrose and the glucose being 11-13.5%
Mixing and fully stirring for 5 minutes to prepare a hibiscus plum pulp juice solution with different fruit juice contents, wherein the mixing proportion is calculated by weight parts as follows:
11-13.5 wt% of mixed sugar solution: 100 parts by weight of a water-soluble polymer,
fruit juice mixed liquid
: 25-100 parts by weight;
F. degassing: degassing the hibiscus plum pulp juice solution under the condition of vacuum degree of 60kpa to remove air in the material liquid and improve the homogenization effect of the next procedure;
G. homogenizing: homogenizing the degassed pulp and juice solution of Furong plum by two-stage homogenization, wherein the first homogenization pressure is 5MPa and 20MPa, and the second homogenization pressure is 10MPa and 40 MPa;
H. heating and filling, namely heating the uniformly treated two solutions of the hibiscus plum pulp juice to 90-95 ℃, filling while the heated solutions are hot, and sealing the cans, wherein the temperature of the solution of the hibiscus plum pulp juice is 80-85 ℃;
I. and (3) sterilization at normal pressure: sterilizing the canned Furong plum pulp juice solution at normal pressure, controlling the sterilization temperature at 100 ℃, heating for 5 minutes for sterilization, keeping the temperature for 20 minutes, and then quickly cooling;
J. a later stage process: wiping the cans, inspecting, spraying codes, packaging and leaving factory according to a conventional method;
the mixed acid color fixative used in the first-stage batching procedure in the step E consists of citric acid and malic acid, and the contents of the components are calculated by weight parts as follows:
1 to 1.6 parts by weight of citric acid,
1-5 parts by weight of malic acid;
the stabilizer used in the second-stage batching procedure in the step E consists of xanthan gum and sodium carboxymethyl cellulose, and the contents of the components in parts by weight are as follows:
1 to 2 parts by weight of xanthan gum,
1-5 parts by weight of sodium carboxymethylcellulose.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080491A (en) * | 1993-05-31 | 1994-01-12 | 叶成 | Plum pulp and juice and method for production thereof |
| CN101822399A (en) * | 2010-03-31 | 2010-09-08 | 章礼岳 | Furong plum juice and preparation method thereof |
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2017
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1080491A (en) * | 1993-05-31 | 1994-01-12 | 叶成 | Plum pulp and juice and method for production thereof |
| CN101822399A (en) * | 2010-03-31 | 2010-09-08 | 章礼岳 | Furong plum juice and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 鲜(木奈)李汁的加工技术;廖克明等;《江西食品》;19971231(第2期);第1-3节 * |
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