CN109303228A - A kind of method that fruit juice production eliminates foam in the process - Google Patents
A kind of method that fruit juice production eliminates foam in the process Download PDFInfo
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- CN109303228A CN109303228A CN201811138849.XA CN201811138849A CN109303228A CN 109303228 A CN109303228 A CN 109303228A CN 201811138849 A CN201811138849 A CN 201811138849A CN 109303228 A CN109303228 A CN 109303228A
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- fruit juice
- foam
- biological enzyme
- juice production
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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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a kind of methods that foam is eliminated during fruit juice production.Including selecting, cleaning, be crushed, squeeze, defoam, fresh juicing, pasteurize, enzymatic hydrolysis, the processing steps such as ultrafiltration, the fruit juice that squeezing process produces is collected to fruit juice collecting box, and diversity biological enzyme is added thereto and carries out defoaming treatment, finally obtain low bubble or substantially still fresh juicing；The diversity biological enzyme is that one or more commercially available pulp enzymes compound.It solves the problems, such as to squeeze more than foam due to the waste and environmental pollution of close significant loss and water for cleaning caused by discarded in existing cider processing technology because pre-treatment is fresh, realizes the effect of the consumption reduction emission reduction during fruit juice production.
Description
Technical field
The present invention relates to a kind of methods that foam is eliminated during fruit juice production technical field more particularly to fruit juice production.
Background technique
China is the world's largest concentrated apple juice producing country and exported country, export volume account for the 60% of volume of world trade with
On, meanwhile, inspissated juice industry cost of material accounts for 60% or more of concentrated apple clear juice cost, and apple crushing juice rate is directly related to
Product net profit.In the process of fruit juice, the fresh juicing of the squeezing step of pre-treatment is collected and caching process exists largely
Bubble, foam consolidation is careful to be not easily broken, and according to the difference of apple raw material, foam accounts for about the 0.3-0.6% of fruit juice total amount.Shape
At foam generally pass through frequent clean and be directly entered sewage treatment, after every tank fruit juice emptying, foam emptying is twenties points time-consuming
Clock, and the cleaning of juice tank is then needed to seriously affect continuous production using the clear water side 3-5, fruit juice is wasted, is directly reduced
Production efficiency, increases process loss and water for cleaning and increases the discharge of sewage.
Summary of the invention
The invention aims to overcome the shortcomings of above-mentioned prior art, to provide a kind of fruit juice production elimination in the process
The method of foam is closely discarded due to mainly solution in existing cider processing technology more than the fresh squeezing foam of pre-treatment and is caused
Significant loss and water for cleaning waste and environmental pollution the problem of, realize fruit juice production during lower consumption emission reduction effect
Fruit.
In order to solve the above-mentioned technical problem, the invention discloses a kind of method that foam is eliminated during fruit juice production, packets
Include select, clean, being crushed, squeezing, defoaming, fresh juicing, Pasteur, enzymatic hydrolysis, the processing steps such as ultrafiltration, the fruit that squeezing process is produced
Juice is collected to fruit juice collecting box, and thereto be added diversity biological enzyme carry out defoaming treatment, finally obtain it is low bubble or substantially without
The fresh juicing of bubble；The diversity biological enzyme is that one or more commercially available pulp enzymes compound.
Wherein the diversity biological enzyme wherein at least includes pectin lyase, polygalacturonase and pectin ester
Enzyme.
The additive amount of the diversity biological enzyme is 100-200ml/t.
The diversity cellulase treatment time is that 30-60min is stirred after tank is full, and hydrolysis temperature is 8-30 DEG C.
Although the prior art has addition pulp enzyme in the process of the broken squeezing of preamble, the addition of pulp enzyme at this time is broken
When or broken or squeezing after pulp in add, improve filtering and clarification process in favor of squeezing, improving crushing juice rate, but even if
The pulp enzyme of excessive addition in this process is not destroying pomace structure, extract because pulp enzyme is the composition for cell wall
Do not increase ultrafiltration burden, fruits and vegetables cell wall of degrading under the premise of cellobiose is not exceeded in fruit juice, improves the crushing juice rate of apple, do not have
With a hook at the end enough cell wall structures, is unfavorable for squeezing；And the pomace in pulp consumes a large amount of pulp enzyme, and crushing juice rate is simultaneously
Do not increase, increases ultrafiltration burden instead.
Therefore, juicing process addition pulp enzyme to the ingredient easy to foaming of fresh juicing (such as: air that albumen, stirring are brought into,
Monosaccharide, glycans and pectin etc. in fruit juice reduce fruit juice viscosity) apparent degradation effect cannot be played.And in collecting box
It is added, directly degrades to bubble ingredient, defoaming effect is obvious.
Point method for eliminating foam during a kind of fruit juice production disclosed by the invention, increases de-foaming process step
Suddenly, diversified biological enzyme is added in the fruit juice that squeezing obtains to divide the ingredient easy to foaming in fruit juice in fruit juice collecting box
Solution is omitted after emptying fruit juice in common process and removes the process to defoam by frequent clean, improves production efficiency, per ton
The water-saving side 0.5-0.8 of inspissated juice, reduces the sewage discharge side 0.5-0.8, and process loss reduces by 0.3% or more, realizes in fruit juice
Consumption reduction emission reduction in process.
Specific embodiment
The present invention is further illustrated below with reference to specific example.
The technology path of fruit juice production according to
Raw material fruit → inspection fruit → washes fruit → broken → pulp → squeezing → fruit juice collecting box and adds diversified biological enzyme → fresh
Juicing → pasteurize.
1. the determination of enzyme preparation
By taking two kinds of representative process apple Fuji and Qin Guan as an example, tested by diversified biological enzyme, enzyme system
Agent is added in fruit juice collecting box, additive amount 150ml/t, enzymolysis time 45min.
See Table 1 for details for specific embodiment and comparative example
The determination of 1 enzyme preparation of table
By above-mentioned experimental program, each fresh squeezing tank foam situation is observed:
Comparative example one, fresh to squeeze a large amount of closely knit foams in tank, there are a large amount of foam in tank after fruit juice evacuates, foam more has
The compensator overflow port of the high 1/2-1/3. Pasteur process of tank overflows a large amount of foams incessantly；
Comparative example two, fresh to squeeze a large amount of closely knit foams in tank, there are a large amount of foam in tank after fruit juice evacuates, foam more has
The compensator overflow port of the high 1/2-1/3. Pasteur process of tank overflows a large amount of foams incessantly；
Embodiment one, foam is few in fresh squeezing tank, and tank bottom has foam on a small quantity after fruit juice evacuates.Pasteurize process compensator is only
Micro foam Examples two, foam is few in fresh squeezing tank, and tank bottom has foam on a small quantity after fruit juice evacuates.Pasteurize process compensator is several
Non-foam.
In terms of table 1 and final observation result, adding enzyme preparation can be good at reducing bubble content in fresh juicing tank fruit juice,
It is not added in the fruit juice of enzyme preparation there are a large amount of foam, after adding enzyme preparation, fresh juicing tank bottom only has a small amount of foam, compensator
Middle foam almost all disappears.
2. the determination of enzyme preparation additive amount
In the case where the inconvenience of other technological parameters, compare enzyme preparation additive amount to foam volume and foam consolidation degree
It influences.
See Table 2 for details for specific experiment parameter and effect
The determination of 2 enzyme preparation additive amount of table
As can be seen from Table 2, the additive amount of enzyme preparation can eliminate foam when being 100-200ml/t substantially, additive amount continues to increase
Add and improvement is had no to defoaming effect.
3. the determination of enzymolysis time
Under the premise of other techniques are constant, the enzyme preparation of 150ml/t is added into fruit juice collecting box, when at interval of one section
Between after observe foam volume.
See Table 3 for details for specific experiment scheme.
The determination of 3 enzymolysis time of table
As seen from Table 3, enzyme preparation is added in fruit juice collecting box, when enzymolysis time reaches 30min, can be eliminated substantially fresh
Foam in juicing；Foam does not continue to reduce after equal enzymolysis times reach 60min, it is therefore preferable that enzymolysis time is 30-
60min。
4. using fruit juice foam in enzyme preparation elimination Fresh Juice on the energy-efficient influence of processing
Embodiment 14 and comparative example three are set:
Enzyme preparation is added in fruit juice collecting box in traditional handicraft in embodiment 14, and the amount that enzyme preparation is added is
150ml/t, enzymolysis time 45min, using being used alternatingly, conventional condensation water is rinsed after tank emptying, and CIP is rinsed once a day
Cleaning frequency is tested.
Comparative example three is not added enzyme preparation and is defoamed using traditional handicraft, and same use is used alternatingly, after tank emptying
Conventional condensation water rinses, and the cleaning frequency that CIP rinses once a day is tested.
Experimental result see Table 4 for details
The influence energy-saving to fruit juice production of table 4
Wherein, the fruit juice foam in fresh juicing tank enters sewage discharge process with water in cleaning.
Every fresh juicing of tank is 40t, is equivalent to inspissated juice 6t, then reducing water consumption and quantity of wastewater effluent is 0.58m3/ t is dense
Contracting juice.
Because adding enzyme preparation, fruit juice foam is essentially eliminated, therefore process loss reduces 0.36%.
Claims (4)
1. a kind of method for eliminating foam during fruit juice production, including select, clean, being crushed, squeezing, defoaming, fresh juicing, bar
The processing steps such as family name's sterilization, enzymatic hydrolysis, ultrafiltration, it is characterised in that: the fruit juice that squeezing process produces is collected to fruit juice collecting box, and
Diversity biological enzyme is added thereto and carries out defoaming treatment, finally obtains low bubble or substantially still fresh juicing；The diversity
Biological enzyme is that one or more commercially available pulp enzymes compound.
2. eliminating the method for foam during a kind of fruit juice production according to claim 1, it is characterised in that: the multiplicity
Property biological enzyme wherein at least includes pectin lyase, polygalacturonase and pectinesterase.
3. eliminating the method for foam during a kind of fruit juice production according to claim 1, it is characterised in that: the multiplicity
Property biological enzyme additive amount be 100-200ml/t.
4. eliminating the method for foam during a kind of fruit juice production according to claim 1, it is characterised in that: the multiplicity
Property the cellulase treatment time be that 30-60min is stirred after tank is full, 8-30 DEG C of hydrolysis temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811138849.XA CN109303228A (en) | 2018-09-28 | 2018-09-28 | A kind of method that fruit juice production eliminates foam in the process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811138849.XA CN109303228A (en) | 2018-09-28 | 2018-09-28 | A kind of method that fruit juice production eliminates foam in the process |
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| Publication Number | Publication Date |
|---|---|
| CN109303228A true CN109303228A (en) | 2019-02-05 |
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ID=65224318
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811138849.XA Pending CN109303228A (en) | 2018-09-28 | 2018-09-28 | A kind of method that fruit juice production eliminates foam in the process |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1547959A (en) * | 2003-05-20 | 2004-11-24 | 山东金海缘股份有限公司 | Production process of fresh squeezed juice |
| CN106306911A (en) * | 2015-06-17 | 2017-01-11 | 烟台北方安德利果汁股份有限公司 | Technology for processing apple juice by increasing juice yield without influence of pectin recovery |
| CN107691913A (en) * | 2017-09-08 | 2018-02-16 | 安徽阜南常晖食品有限公司 | A kind of processing method of Granny Smith fruit juice |
| CN108391776A (en) * | 2018-04-27 | 2018-08-14 | 中国轻工业西安设计工程有限责任公司 | A kind of de-foaming process improving fruit crushing juice rate using enzyme as antifoaming agent |
-
2018
- 2018-09-28 CN CN201811138849.XA patent/CN109303228A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1547959A (en) * | 2003-05-20 | 2004-11-24 | 山东金海缘股份有限公司 | Production process of fresh squeezed juice |
| CN106306911A (en) * | 2015-06-17 | 2017-01-11 | 烟台北方安德利果汁股份有限公司 | Technology for processing apple juice by increasing juice yield without influence of pectin recovery |
| CN107691913A (en) * | 2017-09-08 | 2018-02-16 | 安徽阜南常晖食品有限公司 | A kind of processing method of Granny Smith fruit juice |
| CN108391776A (en) * | 2018-04-27 | 2018-08-14 | 中国轻工业西安设计工程有限责任公司 | A kind of de-foaming process improving fruit crushing juice rate using enzyme as antifoaming agent |
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Application publication date: 20190205 |
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