CN109793134A - A kind of Piteguo inspissated juice processing method - Google Patents
A kind of Piteguo inspissated juice processing method Download PDFInfo
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- CN109793134A CN109793134A CN201811609746.7A CN201811609746A CN109793134A CN 109793134 A CN109793134 A CN 109793134A CN 201811609746 A CN201811609746 A CN 201811609746A CN 109793134 A CN109793134 A CN 109793134A
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- piteguo
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Abstract
The present invention relates to a kind of Piteguo inspissated juice processing methods, method includes the following steps: (1) selecting to be packed into plastic container after cleaning up, and wrap up one layer of PE preservative film without mildew, the Piteguo rotted and damaged；(2) the plastic container equipped with Piteguo is put into the raw material fruit after temperature control curing room cures to get curing；(3) the raw material fruit after curing obtains broken jam through being crushed；(4) after broken jam is squeezed the juice, juice and pomace are respectively obtained；(5) juice squeezes into blend tank after filtering, adjusts acidity, is sterilized after qualified, the material after being sterilized；(6) the material after sterilizing is squeezed into enzymatic vessel and is digested, and filters after terminating through ultrafilter, obtains the filtered fluid of light transmittance (T625) >=80%；Filtered fluid by evaporator be concentrated by evaporation to pol be 65 ~ 70BIX when, by pipeline squeeze into storage tank carry out storage place to get Piteguo inspissated juice.Present invention process process control is scientific and reasonable, easy to operate, ensure that the original taste and flavor of product.
Description
Technical field
The present invention relates to Piteguo juice processing technology more particularly to a kind of Piteguo inspissated juice processing methods.
Background technique
Piteguo is grown in 2100 ~ 2400 meters of height above sea level of Gansu Province Hui Autonomous Prefecture of Linxia, the strong, age of tree with tree vigo(u)r
Long, the features such as not tight, the dark and damp cold-resistant, disease and insect resistance of happiness is required soil, is adaptable, has cultivation history in 1000.Cause
Piteguo is determined as strategic leading industry by its unique Local Adaptation and high yield and high quality characteristic, Hui Autonomous Prefecture of Linxia, together
When be also listed in one of " ten big, Gansu fruit ", area of base is up to 300,000 mu at present.
Piteguo taste is sour-sweet, warm-natured, protein rich in, reduced sugar, crude fibre, vitamin (C, B1、B2), tan
A variety of mineral matter elements needed by human such as sour, amino acid and potassium, calcium, iron, are civil moistening lung nourishing the stomach, disappear to rush down and quench the thirst, soften blood
The diet good food of pipe, Antialcoholic liver-protecting, beautifying face and moistering lotion.
However, Piteguo system rosaceae pear Ussurian pear system (Pyrus ussuriensis Maxim.) a place
Cultivar needs to cure mature, blackening, can eat or squeeze the juice after adopting.Piteguo tradition ageing method uses one layer of pear one
" wheat straw is sealed " mode of layer wheat straw, natural conditions curing need 15 ~ 20 days.It is needed since tradition curing climate influences big, centre
Want turning, it is laborious it is time-consuming, rotting rate is high.If after-ripening is insufficient, product mouthfeel and flavor are poor；After-ripening can excessively make pericarp rupture,
Juice outflow brown stain.Meanwhile the curing temperature control factors such as not tight will lead to that Aspergillusclavatus largely multiply, living contaminants and alcohol are sent out
Ferment etc. influences product quality.Therefore, suitable aging way is selected, shortens the curing time, reduce natural climate condition influence, is mentioned
High crushing juice rate, improve flavor be focus concerned by people, and solve Piteguo juice processing and industry increment " bottleneck " it is effective
Means.
In addition, increasing for pectin content causes melt cinder separation difficulty, crushing juice rate low after Piteguo curing, subsequent filter is given
Clarification process brings very big difficulty.Piteguo deep processing at present mainly makes beverage, and to extend storage period, Normal juice adds mostly
Preservative or antioxidant are added, have destroyed the exclusive flavor of Piteguo, bring hidden danger to food safety.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of process controls, easy to operate Piteguo inspissated juice processing
Method.
To solve the above problems, a kind of Piteguo inspissated juice processing method of the present invention, comprising the following steps:
(1) select to be packed into plastic container after cleaning up, and outside plastic container without mildew, the Piteguo rotted and damaged
Wrap up one layer of PE preservative film；
(2) the plastic container equipped with Piteguo is put into temperature control curing room to cure, when detection hardness≤1.0 × 105
When pa, curing terminates to get the raw material fruit after curing；
(3) the raw material fruit after the curing obtains broken jam through being crushed；
(4) after the broken jam is squeezed the juice, juice and pomace are respectively obtained；The pomace is sent to feed workshop, is used for
Pomace Feed Manufacturing；
(5) the juice squeezes into blend tank after filtering, and the sampled detection of the juice, adjustment acidity to stirring 10 after 3.8 ~ 5.2 ~
20 minutes, sampling detected acidity with pH meter again, was sterilized after qualified, the material after being sterilized；
(6) the material after the sterilization squeezes into enzymatic vessel, adds complex enzyme formulation by the dosage of 0.3 ~ 0.8g/L, opens stirring,
Mixing speed is 20 ~ 50 turns/min, hydrolysis temperature is 40 ~ 60 DEG C, enzymolysis time is digested under conditions of being 35 ~ 50min, knot
The filtering of Shu Houjing ultrafilter, obtains the filtered fluid of light transmittance (T625) >=80%；
The filtered fluid by evaporator be concentrated by evaporation to pol be 65 ~ 70BIX when, by pipeline squeeze into storage tank carry out storage put
It sets to get Piteguo inspissated juice.
(2) middle plastic container is 8 ~ 12 layers high by every row for the step, and in the ranks 50 ~ 70cm of distance is placed.
(2) middle curing control condition refers to that temperature is 25 ~ 40 DEG C to the step, and the curing time is 6 ~ 12 days.
(5) middle acidity adjustment is carried out the step using food-grade citric acid.
(5) middle sterilization conditions refer to temperature >=125 DEG C to the step, and the time is 50 ~ 80 seconds, and drop temperature is 50 ~ 55 DEG C.
(6) middle complex enzyme formulation refers to that pectase, amylase, cellulase are mixed by the mass ratio of 3:1:0.5 to the step
And it obtains.
Compared with the prior art, the present invention has the following advantages:
1, the present invention is free of any preservative and additive, has been effectively retained the nutritional ingredient of raw material fruit, crushing juice rate is by original
65% has been increased to 83%.
2, present invention process process control is scientific and reasonable, easy to operate, ensure that the original taste and flavor of product.
3, resulting product of the present invention is in yellowish-brown, and mellow in taste, taste is authentic, and concentrating degree is high, unique flavor.
Specific embodiment
A kind of Piteguo inspissated juice processing method of embodiment 1, comprising the following steps:
(1) select to be packed into plastic container after cleaning up, and outside plastic container without mildew, the Piteguo rotted and damaged
Wrap up one layer of PE preservative film；
(2) the plastic container equipped with Piteguo is 10 layers high by every row, in the ranks distance 60cm is put into temperature control curing room, and passes through
Probe and steam stop are cured controlled at 30 DEG C, and the curing time is 10 days；When detection hardness≤1.0 × 105Pa
When, curing terminates to get the raw material fruit after curing；
(3) the raw material fruit after curing is crushed after orbit transports machine is sent to crusher, obtains broken jam；
(4) broken jam is sent by conveyance conduit to juice extractor squeezed the juice after, respectively obtain juice and pomace；Pomace is by defeated
It send band to be transported to feed workshop, is used for pomace Feed Manufacturing；
(5) juice squeezes into blend tank after vibrating screen filters, and the sampled detection of the juice adjusts acidity using food-grade citric acid
It is stirred after to 4.2 15 minutes, sampling detects acidity with pH meter again, high-temperature short-time sterilization machine is squeezed into after qualified, in temperature >=125
DEG C, the time be 60 seconds, drop temperature is sterilized under conditions of being 53 DEG C, the material after being sterilized；
(6) the material after sterilizing squeezes into enzymatic vessel, adds complex enzyme formulation by the dosage of 0.5g/L, complex enzyme formulation refers to pectin
Enzyme, amylase, cellulase are obtained by mixing by the mass ratio (g/g) of 3:1:0.5；Open stirring, low whipping speed be 30 turns/
Min, hydrolysis temperature are 55 DEG C, enzymolysis time is digested under conditions of being 45min, filter, obtain through ultrafilter after terminating
The filtered fluid of light rate (T625) >=80%；
Filtered fluid by evaporator be concentrated by evaporation to pol be 68BIX when, by pipeline squeeze into storage tank carry out storage place to get
Piteguo inspissated juice.
A kind of Piteguo inspissated juice processing method of embodiment 2, comprising the following steps:
(1) select to be packed into plastic container after cleaning up, and outside plastic container without mildew, the Piteguo rotted and damaged
Wrap up one layer of PE preservative film；
(2) the plastic container equipped with Piteguo is 8 layers high by every row, in the ranks distance 50cm is put into temperature control curing room, and passes through spy
Head and steam stop are cured controlled at 25 DEG C, and the curing time is 6 days；When detection hardness≤1.0 × 105When pa,
Curing terminates to get the raw material fruit after curing；
(3) the raw material fruit after curing is crushed after orbit transports machine is sent to crusher, obtains broken jam；
(4) broken jam is sent by conveyance conduit to juice extractor squeezed the juice after, respectively obtain juice and pomace；Pomace is by defeated
It send band to be transported to feed workshop, is used for pomace Feed Manufacturing；
(5) juice squeezes into blend tank after vibrating screen filters, and the sampled detection of the juice adjusts acidity using food-grade citric acid
It is stirred after to 3.8 10 minutes, sampling detects acidity with pH meter again, high-temperature short-time sterilization machine is squeezed into after qualified, in temperature >=125
DEG C, the time be 50 seconds, drop temperature is sterilized under conditions of being 50 DEG C, the material after being sterilized；
(6) the material after sterilizing squeezes into enzymatic vessel, adds complex enzyme formulation, the same embodiment of complex enzyme formulation by the dosage of 0.3g/L
1；Stirring is opened, carries out enzyme under conditions of low whipping speed is 20 turns/min, hydrolysis temperature is 40 DEG C, enzymolysis time is 35min
Solution, filters through ultrafilter after terminating, obtains the filtered fluid of light transmittance (T625) >=80%；
Filtered fluid by evaporator be concentrated by evaporation to pol be 65BIX when, by pipeline squeeze into storage tank carry out storage place to get
Piteguo inspissated juice.
A kind of Piteguo inspissated juice processing method of embodiment 3, comprising the following steps:
(1) select to be packed into plastic container after cleaning up, and outside plastic container without mildew, the Piteguo rotted and damaged
Wrap up one layer of PE preservative film；
(2) the plastic container equipped with Piteguo is 12 layers high by every row, in the ranks distance 70cm is put into temperature control curing room, and passes through
Probe and steam stop are cured controlled at 40 DEG C, and the curing time is 12 days；When detection hardness≤1.0 × 105Pa
When, curing terminates to get the raw material fruit after curing；
(3) the raw material fruit after curing is crushed after orbit transports machine is sent to crusher, obtains broken jam；
(4) broken jam is sent by conveyance conduit to juice extractor squeezed the juice after, respectively obtain juice and pomace；Pomace is by defeated
It send band to be transported to feed workshop, is used for pomace Feed Manufacturing；
(5) juice squeezes into blend tank after vibrating screen filters, and the sampled detection of the juice adjusts acidity using food-grade citric acid
It is stirred after to 5.2 20 minutes, sampling detects acidity with pH meter again, high-temperature short-time sterilization machine is squeezed into after qualified, in temperature >=125
DEG C, the time be 80 seconds, drop temperature is sterilized under conditions of being 55 DEG C, the material after being sterilized；
(6) the material after sterilizing squeezes into enzymatic vessel, adds complex enzyme formulation, the same embodiment of complex enzyme formulation by the dosage of 0.8g/L
1；Stirring is opened, carries out enzyme under conditions of low whipping speed is 50 turns/min, hydrolysis temperature is 60 DEG C, enzymolysis time is 50min
Solution, filters through ultrafilter after terminating, obtains the filtered fluid of light transmittance (T625) >=80%；
Filtered fluid by evaporator be concentrated by evaporation to pol be 70BIX when, by pipeline squeeze into storage tank carry out storage place to get
Piteguo inspissated juice.
Claims (6)
1. a kind of Piteguo inspissated juice processing method, comprising the following steps:
(1) select to be packed into plastic container after cleaning up, and outside plastic container without mildew, the Piteguo rotted and damaged
Wrap up one layer of PE preservative film；
(2) the plastic container equipped with Piteguo is put into temperature control curing room to cure, when detection hardness≤1.0 × 105
When pa, curing terminates to get the raw material fruit after curing；
(3) the raw material fruit after the curing obtains broken jam through being crushed；
(4) after the broken jam is squeezed the juice, juice and pomace are respectively obtained；The pomace is sent to feed workshop, is used for
Pomace Feed Manufacturing；
(5) the juice squeezes into blend tank after filtering, and the sampled detection of the juice, adjustment acidity to stirring 10 after 3.8 ~ 5.2 ~
20 minutes, sampling detected acidity with pH meter again, was sterilized after qualified, the material after being sterilized；
(6) the material after the sterilization squeezes into enzymatic vessel, adds complex enzyme formulation by the dosage of 0.3 ~ 0.8g/L, opens stirring,
Mixing speed is 20 ~ 50 turns/min, hydrolysis temperature is 40 ~ 60 DEG C, enzymolysis time is digested under conditions of being 35 ~ 50min, knot
The filtering of Shu Houjing ultrafilter, obtains the filtered fluid of light transmittance >=80%；
The filtered fluid by evaporator be concentrated by evaporation to pol be 65 ~ 70BIX when, by pipeline squeeze into storage tank carry out storage put
It sets to get Piteguo inspissated juice.
2. a kind of Piteguo inspissated juice processing method as described in claim 1, it is characterised in that: (2) middle plastics are all for the step
Turnning box is 8 ~ 12 layers high by every row, and in the ranks 50 ~ 70cm of distance is placed.
3. a kind of Piteguo inspissated juice processing method as described in claim 1, it is characterised in that: the step (2) middle curing control
Condition processed refers to that temperature is 25 ~ 40 DEG C, and the curing time is 6 ~ 12 days.
4. a kind of Piteguo inspissated juice processing method as described in claim 1, it is characterised in that: the step (5) in acidity tune
It is whole to be carried out using food-grade citric acid.
5. a kind of Piteguo inspissated juice processing method as described in claim 1, it is characterised in that: the step is (5) middle to sterilize item
Part refers to temperature >=125 DEG C, and the time is 50 ~ 80 seconds, and drop temperature is 50 ~ 55 DEG C.
6. a kind of Piteguo inspissated juice processing method as described in claim 1, it is characterised in that: the step (6) in complex enzyme
Preparation refers to that pectase, amylase, cellulase are obtained by mixing by the mass ratio of 3:1:0.5.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811609746.7A CN109793134A (en) | 2018-12-27 | 2018-12-27 | A kind of Piteguo inspissated juice processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811609746.7A CN109793134A (en) | 2018-12-27 | 2018-12-27 | A kind of Piteguo inspissated juice processing method |
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| CN109793134A true CN109793134A (en) | 2019-05-24 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115300551A (en) * | 2022-09-14 | 2022-11-08 | 山东中医药大学 | Application of Piper methysticum Forst concentrate in preparing medicine or health food with antifatigue and memory improving effects |
| CN116172141A (en) * | 2023-02-16 | 2023-05-30 | 中华全国供销合作总社济南果品研究所 | Method for improving flavor of concentrated juice of Piteguo |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099587A (en) * | 2007-05-23 | 2008-01-09 | 北京市科威华食品工程技术有限公司 | 'Piteguo' beverage and its preparation process |
| CN103330254A (en) * | 2013-06-26 | 2013-10-02 | 甘肃和政八八啤特果集团有限公司 | Processing method of Piteguo juice |
| CN103653145A (en) * | 2013-12-15 | 2014-03-26 | 民乐县林河果汁有限责任公司 | Processing technology of concentrated apple pear clear juice |
-
2018
- 2018-12-27 CN CN201811609746.7A patent/CN109793134A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099587A (en) * | 2007-05-23 | 2008-01-09 | 北京市科威华食品工程技术有限公司 | 'Piteguo' beverage and its preparation process |
| CN103330254A (en) * | 2013-06-26 | 2013-10-02 | 甘肃和政八八啤特果集团有限公司 | Processing method of Piteguo juice |
| CN103653145A (en) * | 2013-12-15 | 2014-03-26 | 民乐县林河果汁有限责任公司 | Processing technology of concentrated apple pear clear juice |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115300551A (en) * | 2022-09-14 | 2022-11-08 | 山东中医药大学 | Application of Piper methysticum Forst concentrate in preparing medicine or health food with antifatigue and memory improving effects |
| CN116172141A (en) * | 2023-02-16 | 2023-05-30 | 中华全国供销合作总社济南果品研究所 | Method for improving flavor of concentrated juice of Piteguo |
| CN116172141B (en) * | 2023-02-16 | 2024-04-30 | 中华全国供销合作总社济南果品研究所 | Method for improving flavor of concentrated juice of Piteguo |
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Application publication date: 20190524 |
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