CN108142756A - The preparation method of peeled citrus fruits fruit juice and peeled citrus fruits fruit juice - Google Patents
The preparation method of peeled citrus fruits fruit juice and peeled citrus fruits fruit juice Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
- A23L2/06—Extraction of juices from citrus fruits
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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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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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
- A23L2/52—Adding ingredients
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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
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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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- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
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Abstract
The invention discloses the preparation method of peeled citrus fruits fruit juice and peeled citrus fruits fruit juice, the preparation method mainly includes the following steps that：It is residual that pretreated citrus is subjected to the processing removal orange peel agriculture of ozone composite high pressure impulse electric field；By remove agriculture it is residual after citrus carry out coarse crushing, soybean dietary fiber, after milling treatment of colloid to full fruit fruit juice；The full fruit fruit juice is subjected to complex enzyme appropriateness enzymolysis processing；Fruit juice after the enzymolysis is subjected to homogeneous, degassing, sterilization.The achievable peeled citrus fruits complete utilization of the present invention farthest remains the nutriment of citrus；The stabilization of fruit juice system is realized using the pectin of material itself, reduces chemical addition；The functional components such as essential oil, flavones and super-pressure are synergistic, realize the effective antibacterial of fruit juice, qualities, the obtained peeled citrus fruits fruit juice aromas such as preferable nutritional ingredient, color and luster, the mouthfeel for retaining material Central Plains and having are strong, bright in colour, good rich in functional component, stability.
Description
Technical field
The present invention relates to food technology field more particularly to the preparation method of peeled citrus fruits fruit juice and peeled citrus fruits fruit juice.
Background technology
Citrus is the largest fruit in the world, has cultivation in 146, world countries and regions, be concentrated mainly on China, Brazil,
The U.S. and the country of Mediterranean.China is the big citrus big country of the first in the world, citrus cultivated area and the yield Jun Ju worlds
It is the first.For China's cultivated area in 2014 up to 2,420,000 hectares, yield is 3494.22 ten thousand tons, accounts for about the 22.4% of Gross World Product.
Citrus industry is related to national 19 provinces（City, area）A big county of citrus, is related to people in the countryside up to 1.82 hundred million more than 100.
Orange blossom is a kind of fruit juice produced using citrus fruits, and color and luster is graceful, and full of nutrition, taste is suitable with fragrance
People is most popular, fruit juice product that volume of trade is maximum in the world, occupies about 2/3 faced by world fruit juice market.By juice raw material processed
Difference can be divided into the multiple types such as sweet orange juice, grapefruit juice, lemon juice, satsuma orange juice, wherein sweet orange juice is most important
Orange blossom accounts for 95% or so of orange blossom total amount.China's orange juice development relatively lags behind, and more than the 80% of orange juice consumption figure relies on
Import, the average annual import of inspissated juice account for the 70% of China's fruit juice import total amount and total value in 80,000 tons or so, 1,500,000,000 yuan of import volume or more
More than.
Conventional orange juice processing is using mechanical expression（FMC juice extractors）Physical methods is waited directly to divide from fresh fruit fruit
From technological process is usually that fruit unloading → roughing → sampling detection → temporarily storage → cleaning → selection → is classified → squeezes the juice → coarse filtration
→ refined filtration → degassing → pasteurization → filling, the crushing juice rate of citrusfruit is 30~50%, only limited to remain in pulp
Part nutritional ingredient（Such as sugar, acid, vitamin, minerals）, due to causing fruit juice temperature-sensitive using concentration and high temperature thermal sterilization
New nutrition and the loss of flavor substance are serious, and good flavor is poor, quality is not high, while do not carry out profit to active ingredient in skin slag
With causing hugely to waste.And contained nutritional ingredient is above pulp in orange peel residue, especially rich in pectin, flavonoids, class
The functional components such as carrotene, have effects that multiple physiological.China generates more than 1,000 ten thousand t of skin slag every year, includes 130,000 t of pectin, perfume (or spice)
30,000 t of essential oil, 10,000 t of flavonoids, total value are up to 350~40,000,000,000 yuan.Except on a small quantity for dried orange peel（Fruit jelly）It waits outside processing, substantially
On do not utilize, either bury or burn, not only pollution of ecological environment, but also cause the wasting of resources.
With the development of social and economic level and the raising of living standards of the people, more and more consumers more focus on food
Nutrient health effect, natural, green, health, functional food also come into being, and develops novel green functionality complete utilization citrus
Juice has become the development trend in fruit drink field.
Invention content
The technical problem to be solved in the present invention is that：Add deeply in view of the deficienciess of the prior art, solving peeled citrus fruits
The problem of work is short of, and nutriment loses more, weak flavor, low functional component utilization rate in process, the present invention provide citrus
The preparation method and peeled citrus fruits fruit juice of full fruit fruit juice.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of preparation method of peeled citrus fruits fruit juice, includes the following steps：
（1）Pretreatment of raw material：Reject the impurity such as the citrus to rot and soil；
（2）Pesticide residual degradation：Pretreated citrus is subjected to the processing of ozone composite high pressure impulse electric field, with residual to orange peel agriculture
Effectively degraded；
（3）Fruit juice macro：The citrus after the pesticide residual degradation is subjected to coarse crushing, soybean dietary fiber, colloid mill successively
Processing obtains the full fruit fruit juice that grain size is 10 μm~50 μm；
（4）Enzymolysis：The full fruit fruit juice is subjected to enzymolysis processing；
（5）Full fruit fruit juice after the enzymolysis is subjected to homogeneous, degassing, sterilization obtain finished product peeled citrus fruits fruit juice.
Fruit juice grain size can form the suspension microstructure that full fruit juice is stablized in 10 μm~50 μ ms, realize complete
Fruit juice is effectively emulsified, is disperseed, homogeneous and crushing, achievees the effect that shelf life is not stratified.
As a further improvement on the present invention：
The preparation method of above-mentioned peeled citrus fruits fruit juice, it is preferable that the step（2）In, the ozone composite high pressure impulse electric field
Processing includes：Pretreated citrus is subjected to the processing of ozone composite high pressure impulse electric field, ozone concentration is 5mg/L~15mg/
L, processing time are 15min~40min；High-voltage pulse electric field intensity is 2kV/cm~3kV/cm, and pulse width is 50 μ s~150
μs。
The preparation method of above-mentioned peeled citrus fruits fruit juice, it is preferable that the step（3）In, pulp and skin after the coarse crushing
The grain size of slag is 3mm~5mm；
And/or the full fruit fruit juice that grain size is 50 μm~100 μm is obtained after the soybean dietary fiber.
The preparation method of above-mentioned peeled citrus fruits fruit juice, it is preferable that the step（3）In, the coarse crushing includes：By described in
Citrus after pesticide residual degradation crushes 2~3 times, rotating speed 1500r/min.
The preparation method of above-mentioned peeled citrus fruits fruit juice, it is preferable that the step（3）In, the soybean dietary fiber includes：
Orange blossom slag mixture after the coarse crushing is sheared into ultramicro grinding 3~5 times, the rotating speed of the soybean dietary fiber is
6000r/min~9000r/min.
The preparation method of above-mentioned peeled citrus fruits fruit juice, it is preferable that the step（3）In, the milling treatment of colloid includes：It will
Full fruit fruit juice after the soybean dietary fiber uses milling treatment of colloid 2~3 times, and the rotating speed of the milling treatment of colloid is 2500r/
Min~3000r/min.
The preparation method of above-mentioned peeled citrus fruits fruit juice, it is preferable that the step（4）In, the complex enzyme used in the enzymolysis
Preparation includes pectase, cellulase, hemicellulase, and in terms of volumetric concentration, the pectase, cellulase, hemicellulose
The addition of plain enzyme is respectively 0.01%~0.03%, 0.04%~0.06%, the 0.04%~0.06% of the full fruit fruit juice；
And/or the enzymolysis, refer under natural pH, full fruit juice is handled at a temperature of 40 DEG C~50 DEG C 30min~
50min。
The preparation method of above-mentioned peeled citrus fruits fruit juice, it is preferable that the step（5）In, the processing condition is：
Homogeneous under 38MPa~40MPa pressure makes solute, solvent mixing under high pressure, increases the stability of full fruit juice；
And/or the degassing conditions are：Vacuum outgas, degassing time are carried out under conditions of pressure is 10MPa~15MPa
For 10min~15min；
And/or the sterilization conditions are：Ultra-high pressure sterilization, pressurize are carried out under conditions of pressure is 100MPa~500MPa
Time is 5min~20min.
The present inventive concept total as one, the present invention also provides one kind to be based on peeled citrus fruits made from above-mentioned preparation method
Fruit juice.
The present invention is using peeled citrus fruits as raw material, using ozone composite high pressure pulse electric field technology pesticide residual degradation, using coarse powder
Broken, the shearing ultramicro grinding of wet method, ultramicro grinding and the fruit juice macro technology combination complex enzyme zymohydrolysis such as high-pressure homogeneous add full fruit
Work realizes peeled citrus fruits complete utilization into the peeled citrus fruits fruit juice rich in functional components.The preparation method of the present invention is utmostly
Ground remains the nutriment of citrus, and ascorbic retention rate >=80%, carotenoid retention rate >=85% in product effectively carry
High orange blossom yield, while without skin slag waste, reduce the processing cost of skin slag, greatly reduce cost；Meanwhile profit
The stabilization of fruit juice system is realized with the pectin of material itself, reduces chemical addition；The functional components such as essential oil, flavones and superelevation
Pressure is synergistic, realizes the effective antibacterial of fruit juice, the product such as preferable nutritional ingredient, color and luster, mouthfeel for retaining material Central Plains and having
Matter.The peeled citrus fruits fruit juice aromas that the present invention obtains is strong, bright in colour, good rich in functional component, stability.
Compared with prior art, the advantage of the invention is that：
（1）The present invention carries out full fruit juice to citrus for the first time, realizes citrus complete utilization.Conventional orange juice is processed merely with fruit
Part nutritional ingredient in meat（Such as sugar, acid, vitamin, minerals）, pericarp do not utilize, either buries substantially, still
It burns, not only pollution of ecological environment, but also cause the wasting of resources.In pericarp rich in natural pigment, pectin, essential oil, flavones, class recklessly
The functional components such as radish element, the present invention can efficiently use these natural functional components using peeled citrus fruits juice, utilize day in pericarp
Right pigment increases the color and luster of fruit juice, and pectin realizes the stabilization of fruit juice system, and the chemistry for reducing natural pigment and stabilizer adds
Add；The functional components such as essential oil, flavones and super-pressure are synergistic, realize the effective antibacterial of fruit juice, preferable to retain in material
The qualities such as original nutritional ingredient, color and luster, mouthfeel, ascorbic retention rate >=80%, carotenoid retention rate in product >=
85%, obtained peeled citrus fruits fruit juice aromas is strong, bright in colour, good rich in functional component, stability, and nutritive value is high, is free of
Any additive can be used in compounding with water and other fruit juice, and convenient, storage time is long, realize the efficient utilization of resource,
Greatly reduce the waste of resource, protect environment.
（2）The present invention is residual using the degradation agriculture of ozone composite high pressure impulse electric field, can effectively reduce the use concentration of ozone, together
When solve the problems, such as the drop agriculture of current ozone it is residual be not thorough and when degrading not exclusively generation the more more than half catabolite of toxicity, realize
The residual fast and effective degradation of agriculture ensures edible safety.Ozone is a kind of strong oxidizer but less, master is applied in practical water process
The reason of wanting is economic cost height, how to reduce ozone usage, the utilization rate for improving ozone is a difficult point.Ozone composite high pressure
Impulse electric field can generate synergy, and pulsed discharge enhances the dissolving of ozone in water, and high pressure pulse discharge synergy ozone
Oxidation then makes full use of the liquid electricity cavitation effect that high pressure pulse discharge generates, the dilation of bubble period between the electrodes
Generating a large amount of tiny bubbles and increasing contact area promotes ozone largely to enter liquid phase or reacted in gas-liquid interface, improves ozone
The utilization ratio of oxidation, thus have good degradation effect to agriculture is residual.
（3）The present invention establishes peeled citrus fruits juice macro technology, passes through integrated optimization coarse crushing, the shearing Ultramicro-powder of wet method
Broken, colloid grinding process, realizes effective macro of pomace in full fruit juice, and grain size reaches 10 μm~50 μm.Meanwhile it is cut by wet method
Change particle characteristics are applied in combination in cut type ultramicro grinding and colloid mill, can effectively influence pomace particle, fruit juice, essence in material
Existence form of the ingredients such as oil, pectin in liquid-solid system（Dispersion and polymerization state）, it is micro- to form the suspension that full fruit juice is stablized
See structure, realize full fruit juice effectively emulsify, disperse, homogeneous and crushing, achieve the effect that shelf life is not stratified.
（4）The present invention is handled full fruit juice using appropriate enzymatic isolation method, and enzymolysis time is shorter, and longest only has 50min,
It ensure that most of cellulose and hydrolysis of hemicellulose for the smaller oligosaccharides of molecular weight, cellobiose, glucose sugar and reduced sugar, portion
Divide hydrolyzed pectin.The flavones combined closely with pericarp cellulose, hemicellulose, pectin, class can help to recklessly by appropriateness enzymolysis
The release dissolving of the functional components such as radish element increases flavor substance in fruit juice, while the pectin retained after appropriateness enzymolysis realizes fruit
The stabilization of juice system.
（5）The present invention is synergistic using the functional components such as essential oil, flavones in orange peel joint ultrahigh-pressure sterilization, realizes
Fruit juice it is effective antibacterial.Since treatment temperature is room temperature, the time is short, after can effectively reducing in citrus caused by the limonin
Bitter taste, while color to full fruit juice and nutritional ingredient are not destroyed, and are maintained the flavor of product, are improved fruit juice product
Matter.
Description of the drawings
Fig. 1 is the process flow chart of the preparation method of the peeled citrus fruits fruit juice of the embodiment of the present invention.
Specific embodiment
Below in conjunction with Figure of description and specific preferred embodiment, the invention will be further described, but not therefore and
It limits the scope of the invention.
Material and instrument employed in following embodiment are commercially available.
Embodiment 1：
A kind of preparation method of the peeled citrus fruits fruit juice of the present invention, process flow chart is as shown in Figure 1, specifically include following steps：
（1）Pretreatment of raw material：Select it is fresh, give off a strong fragrance, the Dahong Orange that pol is high, reject the raw material and soil to rot
Wait impurity；
（2）Pesticide residual degradation：Pretreated citrus is subjected to the processing of ozone composite high pressure impulse electric field, the ozone treatment time
For 30min, ozone concentration 10mg/L, impulse electric field strength reaches 3kV/cm, and pulse width is 90 μ s.
（3）Fruit juice macro：Citrus after pesticide residual degradation is conveyed into GFM-FC-3 fruits and vegetables crushers and is crushed 2 times, rotating speed
1500r/min, pulp and skin slag particle diameter 3mm~5mm after crushing；Orange blossom slag mixture after coarse crushing is used into QDGP-11
Shearing micronizer crushes 5 times, rotating speed 8000r/min, complete 50 μm~80 μm of fruit fruit juice grain size after crushing；Colloid is used again
Mill processing 2 times, rotating speed 2800r/min, complete 10 μm~30 μm of fruit fruit juice grain size after crushing.
（4）Complex enzyme moderately digests：Add 0.02% pectase successively based on volumetric concentration, in the full fruit fruit juice,
0.05% cellulase, 0.05% hemicellulase handle 40min at a temperature of 45 DEG C.
（5）Fruit juice after the enzymolysis is subjected to homogenization, makes solute, solvent mixing under high pressure, increases full fruit juice
Stability, the homogeneous under 38MPa~40MPa pressure；The full fruit juice vacuum outgas, degassing pressure control are existed after homogeneous
10MPa~15MPa, deaerate 10min~15min；By the full fruit juice ultra-high pressure sterilization after degassing, pressure 400MPa, during pressurize
Between 8min, obtain the finished product peeled citrus fruits fruit juice rich in functional component.
In the present embodiment, we carry out the physics and chemistry and nutritive index of the full fruit fruit juice in producing process and common fruit juice
Comparative determination, testing result are as shown in table 1 below.
Table 1：Physics and chemistry and nutrition are compared in full fruit fruit juice and common fruit juice
| Index | Full fruit fruit juice | Common fruit juice |
| Soluble solid（ºBX） | 14.79 | 11.95 |
| General flavone（mg/L） | 1604 | 1192 |
| Ferulic acid（mg/L） | 132.23 | 22.53 |
| P-Coumaric Acid（mg/L） | 28.19 | 4.3 |
| Sinapic acid（mg/L） | 19.79 | 5.74 |
| Caffeic acid（mg/L） | 10.16 | 3.03 |
| Carotenoid（mg/L） | 3.27 | 2.85 |
It can be seen that from upper table data, be above using full fruit fruit juice product soluble solid, general flavone, polyphenol, carotenoid
Traditional fruit juice product, while full fruit fruit juice aromas is strong, bright in colour, good rich in functional component, stability.
Embodiment 2：
A kind of preparation method of the peeled citrus fruits fruit juice of the present invention, process flow chart is as shown in Figure 1, specifically include following steps：
（1）Pretreatment of raw material：Fresh century tangerine orange is selected, rejects the impurity such as the raw material to rot and soil；
（2）Pesticide residual degradation：Pretreated citrus is subjected to the processing of ozone composite high pressure impulse electric field, the ozone treatment time
For 40min, ozone concentration 5mg/L, impulse electric field strength reaches 3kV/cm, and pulse width is 90 μ s.
（3）Fruit juice macro：Citrus after pesticide residual degradation is conveyed into GFM-FC-3 fruits and vegetables crushers and is crushed 3 times, rotating speed
1500r/min, pulp and skin slag particle diameter 3mm~5mm after crushing；Orange blossom slag mixture after coarse crushing is used into QDGP-11
Shearing micronizer crushes 4 times, rotating speed 9000r/min, complete 50 μm~75 μm of fruit fruit juice grain size after crushing；Colloid is used again
Mill processing 3 times, rotating speed 2500r/min, complete 15 μm~40 μm of fruit fruit juice grain size after crushing.
（4）Complex enzyme moderately digests：Add 0.01% pectase successively based on volumetric concentration, in the full fruit fruit juice,
0.06% cellulase, 0.06% hemicellulase handle 30min~50min at a temperature of 40 DEG C~50 DEG C.
（5）Fruit juice after the enzymolysis is subjected to homogenization, makes solute, solvent mixing under high pressure, increases full fruit juice
Stability, the homogeneous under 38MPa~40MPa pressure；The full fruit juice vacuum outgas, degassing pressure control are existed after homogeneous
10MPa~15MPa, deaerate 10min~15min；By the full fruit juice ultra-high pressure sterilization after degassing, pressure 200MPa, during pressurize
Between 15min, obtain the finished product peeled citrus fruits fruit juice rich in functional component.
The above is only the preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-described embodiment,
All technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
For those of ordinary skill, several improvements and modifications without departing from the principles of the present invention should be regarded as the protection of the present invention
Range.
Claims (9)
1. a kind of preparation method of peeled citrus fruits fruit juice, which is characterized in that include the following steps：
（1）Pretreatment of raw material：Reject citrus, soil and the other impurity to rot；
（2）Pesticide residual degradation：Pretreated citrus is subjected to the processing of ozone composite high pressure impulse electric field, with the agriculture to orange peel
It is residual effectively to be degraded；
（3）Fruit juice macro：Citrus after the pesticide residual degradation is subjected to coarse crushing, soybean dietary fiber, milling treatment of colloid successively,
Obtain the full fruit fruit juice that grain size is 10 μm~50 μm；
（4）Enzymolysis：The full fruit fruit juice is subjected to enzymolysis processing；
（5）Full fruit fruit juice after the enzymolysis is subjected to homogeneous, degassing, sterilization obtain finished product peeled citrus fruits fruit juice.
2. the preparation method of peeled citrus fruits fruit juice according to claim 1, which is characterized in that the step（2）In, it is described
The processing of ozone composite high pressure impulse electric field includes：Pretreated citrus is subjected to the processing of ozone composite high pressure impulse electric field, it is smelly
Oxygen concentration is 5mg/L~15mg/L, and processing time is 15min~40min；High-voltage pulse electric field intensity is 2kV/cm~3kV/
Cm, pulse width are the μ s of 50 μ s~150.
3. the preparation method of peeled citrus fruits fruit juice according to claim 1, which is characterized in that the step（3）In, it is described
The grain size of pulp and skin slag is 3mm~5mm after coarse crushing；
And/or the full fruit fruit juice that grain size is 50 μm~100 μm is obtained after the soybean dietary fiber.
4. according to the preparation method of claims 1 to 3 any one of them peeled citrus fruits fruit juice, which is characterized in that the step
（3）In, the process of the coarse crushing includes：Citrus after pesticide residual degradation is crushed 2~3 times, rotating speed 1500r/min.
5. according to the preparation method of claims 1 to 3 any one of them peeled citrus fruits fruit juice, which is characterized in that the step
（3）In, the soybean dietary fiber includes：Orange blossom slag mixture after the coarse crushing is sheared into ultramicro grinding 3~5 times,
The rotating speed of the soybean dietary fiber is 6000r/min~9000r/min.
6. according to the preparation method of claims 1 to 3 any one of them peeled citrus fruits fruit juice, which is characterized in that the step
（3）In, the milling treatment of colloid includes：Full fruit fruit juice after the soybean dietary fiber is used into milling treatment of colloid 2~3 times,
The rotating speed of the milling treatment of colloid is 2500r/min~3000r/min.
7. according to the preparation method of claims 1 to 3 any one of them peeled citrus fruits fruit juice, which is characterized in that the step
（4）In, the complex enzyme formulation used in the enzymolysis includes pectase, cellulase, hemicellulase, and in terms of volumetric concentration,
The pectase, cellulase, hemicellulase addition be respectively 0.01%~0.03%, the 0.04% of the full fruit fruit juice
~0.06%, 0.04%~0.06%；
And/or the enzymolysis, refer under natural pH, full fruit juice is handled at a temperature of 40 DEG C~50 DEG C 30min~
50min。
8. according to the preparation method of claims 1 to 3 any one of them peeled citrus fruits fruit juice, which is characterized in that the step
（5）In, the processing condition is：It is homogeneous under 38MPa~40MPa pressure in pressure；
And/or the degassing conditions are：Vacuum outgas, degassing time are carried out under conditions of pressure is 10MPa~15MPa
For 10min~15min；
And/or the sterilization conditions are：Ultra-high pressure sterilization, pressurize are carried out under conditions of pressure is 100MPa~500MPa
Time is 5min~20min.
9. the peeled citrus fruits fruit juice as made from claim 1~8 any one of them preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810149520.7A CN108142756A (en) | 2018-02-13 | 2018-02-13 | The preparation method of peeled citrus fruits fruit juice and peeled citrus fruits fruit juice |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109511844A (en) * | 2019-01-14 | 2019-03-26 | 重庆汇达柠檬科技集团有限公司 | A kind of production method of NFC lemon juice |
| CN109924375A (en) * | 2019-04-04 | 2019-06-25 | 湖南省森林植物园 | A kind of black tiger beverage and its production method |
| CN110338321A (en) * | 2019-08-01 | 2019-10-18 | 重庆西南果品营养研究院 | A kind of naturally orange citrus flavonoids beverage and preparation method thereof |
| CN111165618A (en) * | 2020-03-02 | 2020-05-19 | 浙江大好大食品有限公司 | Fresh, sweet and tasty fruit juice tea and production method thereof |
| CN115281292A (en) * | 2022-07-05 | 2022-11-04 | 浙江蜜之源农业科技有限公司 | Fruit juice beverage with citrus peel and preparation method thereof |
| CN115517324A (en) * | 2022-09-27 | 2022-12-27 | 福州大世界天然食品有限公司 | Method for preparing olive juice by non-thermal physical sterilization technology |
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| CN109511844A (en) * | 2019-01-14 | 2019-03-26 | 重庆汇达柠檬科技集团有限公司 | A kind of production method of NFC lemon juice |
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| CN115281292A (en) * | 2022-07-05 | 2022-11-04 | 浙江蜜之源农业科技有限公司 | Fruit juice beverage with citrus peel and preparation method thereof |
| CN115281292B (en) * | 2022-07-05 | 2024-01-09 | 浙江蜜之源农业科技有限公司 | Fruit juice beverage with citrus peel and preparation method thereof |
| CN115517324A (en) * | 2022-09-27 | 2022-12-27 | 福州大世界天然食品有限公司 | Method for preparing olive juice by non-thermal physical sterilization technology |
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