CN1100907A - Technology for production of apple and pear juice drink - Google Patents
Technology for production of apple and pear juice drink Download PDFInfo
- Publication number
- CN1100907A CN1100907A CN 94106342 CN94106342A CN1100907A CN 1100907 A CN1100907 A CN 1100907A CN 94106342 CN94106342 CN 94106342 CN 94106342 A CN94106342 A CN 94106342A CN 1100907 A CN1100907 A CN 1100907A
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- fruit juice
- apple
- juice
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- pear
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Abstract
The present invention relates to a production process of natural fruit juice beverage which is made up by using fruit of pyrus cultivar of the rose family-apple pear as main raw material and making it pass through processing treatment. It is mainly characterized by that the apple pear is passed through such processes of pretreating, crushing and separating pulp from residue so as to obtain its pure fruit flesh juice, and then the apple pear fruit juice beverage is made up by adding and mixing sugar, stabilizer and vitamin C in the raw fruit juice, and making them pass through such procedures of high-pressure homogenizing, vacuum deaerating and high-temp. sterilizing. Said fruit juice beverage doesn't contain CO2 gas, essence and preservative and can retain the original nutrient content of apple pear and its peculiar flavour.
Description
The present invention relates to a kind of fruit-apple pear with rosaceous plant pear cultigen is primary raw material, the production technology of the fruit juice beverage through being processed into.
Apple pear is the fruit of rosaceous plant pear deciduous tree cultigen, mostly is irregular oblateness, and profile is quite like apple, and its pericarp is thin, is yellow, and sunny side has the blush look, and core is little, and juice is many, pulp white.Meat is delicate, sour and sweet palatability, and local flavor is dense, and solid content is at 13-16%.According to one's analysis, its fruit contains organic acids such as carbohydrates such as abundant fructose, glucose and malic acid, citric acid, contains nutriments such as amino acid, vitamin and calcium, phosphorus, iron and trace element in addition.Analyze from nutrition viewpoint and medical value aspect, apple pear institute nutrient containing is extremely helpful to health.It is documented that ancient medicine man Li Shizhen (1518-1593 A.D.) is said " the pears product are a lot of, all are top grade, can cure the disease " in Compendium of Material Medica, and point out that pears can clearing heat and eliminating phlegm promote the production of body fluid, and are usually used in quenching one's thirst, treating constipation etc.; Modern medicine man research thinks that malic acid and citric acid contained in the fruit of pears help digestion, can promote the absorption and the utilization of calcium, ferro element, and be of value to cardiovascular health.
Apple pear is distributed in ground such as northwest, northeast in the milpa district of China, and resource is very abundant, and fruit yield is very big, and fresh fruit stores and the difficulty of outward transport but exist, and is necessary it is carried out deep processing.
The object of the present invention is to provide a kind of production technology of apple and pear juice drink.Apple pear fruit juice with this explained hereafter does not contain CO
2Gas does not contain essence and anticorrisive agent, can keep original nutritional labeling of apple pear and peculiar taste.
The production technology that realizes the object of the invention is:
(1) pretreatment of raw material: comprise choosing fruit and soaking and washing;
(2) fragmentation: with crust and the fruit stone of the disposable processing apple pear of mechanical means;
(3) screenings separates: with mechanical means slurries are separated with pomace, make pure pulp and juice;
(4) modulation:
(4.1) in original fruit juice, add the sugar that accounts for gross weight 5-8%,
(4.2) in original fruit juice, add the food stabilizer that accounts for gross weight 0.05-0.1%,
(4.3) in original fruit juice, add the vitamin C that accounts for gross weight 0.05-0.2%;
(5) emulsification: the fruit juice that modulates is put into colloid mill emulsification;
(6) homogeneous: by the homogenizer homogeneous, homogenization pressure is 300kg-600kg/cm with the apple pear fruit juice after the emulsification
2
(7) vacuum outgas: the apple pear fruit juice behind the homogeneous is put into vacuum degasifer outgas, vacuum pressure is 600kg-800kg/cm
2
(8) fruit juice sterilization:
(8.1) fruit juice after will outgasing carries out the TRANSIENT HIGH TEMPERATURE sterilization by the pipeline sterilizer, and temperature is 100-120 ℃, time 15-20 second;
(8.2) fruit juice after the sterilization is packed in the container, carry out repasteurization again, temperature is 70-85 ℃, and the time is 20-40 minute, cooling rapidly after the sterilization;
(9) with the apple and pear juice drink packing that makes.
Because the apple pear storage life is short, easily corrupt, easily brown stain, thereby above-mentioned process reform when producing fruit juice to traditional processing and treating method of pericarp and kernel, adopt pericarp and the kernel of the disposable processing apple pear of Mechanical Method, suppress brown stain by forced for vitamins simultaneously, improve good flavor.Below technical process is further described.
1. the preliminary treatment of raw material: first choosing fruit (with the manual fruit of rotting, disease and pest fruit and the dehiscent fruit etc. removed), soak again (using clear water to soak fruit 10-20 minute), clean with the water under high pressure that flows at last, the silt of epidermis is fully cleaned up.
2. broken: the fruit of cleaning is put into machinery carry out fragmentation, control material quantity equably when requiring operation, particle size after cracking is 5-8mm, and not being destroyed with seed is as the criterion.
3. screenings separates: put into machinery through softening pulp and squeeze the juice, filter with the 140-200 eye mesh screen, reach the purpose that screenings separates.
4. modulation: add table sugar as auxiliary material in isolated apple pear original fruit juice, add the pectin that accounts for gross weight 0.05-0.1% or CMC as food stabilizer, forced for vitamins C promptly adds the vitamin C that accounts for gross weight 0.05-0.2% simultaneously.The purpose of modulation is to improve the product nutritional labeling, keeps finished product stability, plays anti-brown stain and antioxidation.
5. ultra fine: the apple pear fruit juice that modulates, adopt that colloid mill finish grindes, emulsification.When juice stream during through colloid mill (gap is 0.05-0.1 μ m), be subjected to powerful centrifugal action, thereby reach the purpose of emulsification by mutual impact, friction, the mixing of particle.
6. keep the product good stable: apple pear fruit juice is according to the requirement of company standard, organoleptic indicator's shape that is in a liquid state, uniformity, there is not flocculent deposit after the jolting, not spoiled, so adopted homogeneous and vacuum outgas special procedure in technological design, the purpose of homogeneous is to make that the suspension of different particles homogenizes in the fruit juice, miniaturization.Fruit juice will be further broken by homogenizer, and this can promote oozing out of pectin, make itself and fruit juice affine, and uniform and stable is scattered in the fruit juice, the even turbidity of maintenance fruit juice, thus obtaining unseparated aqueous body, the pressure of homogeneous is at 300kg-600kg/cm
2
The principle of vacuum outgas is that solubility and this gas of gas in liquid is divided into direct ratio on liquid level, fruit juice is when vacuum outgas, pressure on the liquid level reduces gradually, the gas that is dissolved in the fruit juice is constantly overflowed, until overall presure drop during to the vapour pressure of fruit juice, reach poised state, this moment, gas was excluded.In technological design, adopt the vacuum outgas method to processings that outgas of apple pear fruit juice, will remove the oxygen in the fruit juice exactly, improve the quality of product, the prolongation storage life.The fruit juice degassing is carried out in equipment, and general vacuum is 0.06-0.08Mpa.
7. fruit juice sterilization: the process for sterilizing correctness directly has influence on the keeping quality and the quality of product.Earlier apple pear fruit juice is carried out the TRANSIENT HIGH TEMPERATURE sterilization by the pipeline sterilizer, pressure is at 0.5-1.5kg/cm
2Between, temperature is between 100-120 ℃, and the time is at 15-20 between second; Liquid quantitative after the sterilization pours in vial or the can container, carry out repasteurization again, sterilization temperature is in 70-85 ℃ scope, and sterilizing time is between 20-40 minute, sterilization finishes, and the back is rapid cools off, and purpose is not destroy and destroys less original nutritional labeling of fruit juice and local flavor.
8. improve the The pre-heat treatment of beverage taste: in order to improve crushing juice rate, help oozing out of pigment and flavor substance, and the activity of energy inhibitory enzyme, can before being separated, screenings after the apple pear fragmentation carry out The pre-heat treatment to the pulp after the fragmentation, promptly at once to its continuous heating, steam pressure is no more than 0.1Mpa, and heating-up temperature is between 40 ℃-70 ℃.
Adopt every detection index of the apple and pear juice drink of this technological process production to be:
1. the sense index of apple pear fruit juice:
| Project | Index |
| Color and luster | Be light yellow near fresh fruit fruit juice color and luster |
| Grow smell | Sour and sweet palatability, tasty and refreshing; Apple pear fragrance |
| The figure | The muddy uniformity of fruit juice |
| Stability | No flocculent deposit, free from extraneous odour |
2. concentration: soluble solid percent concentration 12-16%.
3. general nutritional labeling analysis result:
| Composition | Content % |
| Total acid | 0.05-0.15 |
| Total reducing sugar | 8-9.5 |
| Vitamin C (mg/100ml) 50-60 | |
The invention has the advantages that to solve by deep processing that the fresh apple pears be difficult for to store and the problem of outward transport difficulty, do not contain CO with the apple and pear juice drink of this explained hereafter to apple pear
2Gas does not add essence and anticorrisive agent, and can keep the original nutritional labeling of apple pear and unique local flavor.In technology, can improve the crushing juice rate of fruit juice, can suppress brown stain effectively with the forced for vitamins method with pulp preheating tenderizer.
Embodiment 1
Selection has the apple pear of fresh color and luster and fragrance, cleans with clear water, and it is broken to put into disintegrating machine, and the pulp after the fragmentation is squeezed the juice by beater, removes screenings with 140-160 purpose screen filtration and obtains pure pulp and juice.Pure pulp and juice and water mixed in 1: 3 ratio to make original fruit juice standby.White granulated sugar is mixed in 1: 1 ratio with demineralized water, and heating for dissolving is filtered standby when its diopter is 50 °.Pectin and water are made into pectin solution in 1: 2 ratio.
Original fruit juice is joined in the container for 20 kilograms, add 10 kilogram 50% syrup while stirring, 150 gram pectin solutions, 50 gram vitamin C and 69.8 kg water.The fruit juice that modulates is put into colloid mill correct grinding, emulsification, and by the homogenizer homogeneous, its pressure is 300kg/cm again
2, after the homogeneous fruit juice being outgased by vacuum degasifer, vacuum is 0.06Mpa, by the pipeline sterilizer, is 1kg/cm at steam pressure with the fruit juice after the degassing
2Temperature is to carry out sterilization under 100 ℃ the condition, and sterilizing time is 15 seconds, fruit juice is filled into to carry out repasteurization in vial or the can container again, sterilization temperature is 70-85 ℃, time is 20 minutes, cooling rapidly after the sterilization, and gained fruit juice does not have layering, free from admixture, outward appearance is milk yellow liquid, has apple pear fragrance, sour and sweet palatability.
Embodiment 2
Selection has the apple pear of fresh color and luster and fragrance, cleans with clear water, and it is broken to put into disintegrating machine, and the pulp after the fragmentation is squeezed the juice by beater, removes screenings with 160-180 purpose screen filtration and obtains pure pulp and juice.Pure pulp and juice and water mixed in 1: 3 ratio to make original fruit juice standby.White granulated sugar is mixed in 1: 1 ratio with demineralized water, and heating for dissolving is filtered standby when its diopter is 50 °.CMC and water are made into CMC solution in 1: 2 ratio.
Original fruit juice is joined in the container for 25 kilograms, add 13 kilogram 50% syrup while stirring, 230 gram CMC solution, 120 gram vitamin C and 61.65 kg water.The fruit juice that modulates is put into colloid mill correct grinding, emulsification, and by the homogenizer homogeneous, its pressure is 450kg/cm again
2, after the homogeneous fruit juice being outgased by vacuum degasifer, vacuum is 0.07Mpa, by the pipeline sterilizer, is 1.2kg/cm at steam pressure with the fruit juice after the degassing
2Temperature is to carry out sterilization under 110 ℃ the condition, and sterilizing time is 18 seconds, fruit juice is filled into to carry out repasteurization in vial or the can container again, sterilization temperature is 70-85 ℃, time is 30 minutes, cooling rapidly after the sterilization, and gained fruit juice does not have layering, free from admixture, outward appearance is milk yellow liquid, has apple pear fragrance, sour and sweet palatability.
Embodiment 3
Selection has the apple pear of fresh color and luster and fragrance, cleans with clear water, and it is broken to put into disintegrating machine, and the pulp after the fragmentation is squeezed the juice by beater, removes screenings with 180-200 purpose screen filtration and obtains pure pulp and juice.Pure pulp and juice and water mixed in 1: 3 ratio to make original fruit juice standby.White granulated sugar is mixed in 1: 1 ratio with demineralized water, and heating for dissolving is filtered standby when its diopter is 50 °.Pectin and water are made into pectin solution in 1: 2 ratio.
Original fruit juice is joined in the container for 30 kilograms, add 16 kilogram 50% syrup while stirring, 300 gram pectin solutions, 200 gram vitamin C and 53.5 kg water.The fruit juice that modulates is put into colloid mill correct grinding, emulsification, and by the homogenizer homogeneous, its pressure is 600kg/cm again
2, after the homogeneous fruit juice being outgased by vacuum degasifer, vacuum is 0.08Mpa, by the pipeline sterilizer, is 1.5kg/cm at steam pressure with the fruit juice after the degassing
2Temperature is to carry out sterilization under 120 ℃ the condition, and sterilizing time is 20 seconds, fruit juice is filled into to carry out repasteurization in vial or the can container again, sterilization temperature is 70-85 ℃, time is 40 minutes, cooling rapidly after the sterilization, and gained fruit juice does not have layering, free from admixture, outward appearance is milk yellow liquid, has apple pear fragrance, sour and sweet palatability.
Claims (1)
1, a kind of production technology of apple and pear juice drink is characterized in that this production technology comprises the steps:
(1) pretreatment of raw material: comprise choosing fruit and soaking and washing;
(2) fragmentation: with crust and the fruit stone of the disposable processing apple pear of mechanical means;
(3) screenings separates: with mechanical means slurries are separated with pomace, make pure pulp and juice;
(4) modulation:
(4.1) in original fruit juice, add the sugar that accounts for gross weight 5-8%,
(4.2) in original fruit juice, add the food stabilizer that accounts for gross weight 0.05-0.1%,
(4.3) in original fruit juice, add the vitamin C that accounts for gross weight 0.05-0.2%;
(5) emulsification: the fruit juice that modulates is put into colloid mill emulsification;
(6) homogeneous: by the homogenizer homogeneous, homogenization pressure is 300kg-600kg/cm with the apple pear fruit juice after the emulsification
2
(7) vacuum outgas: the apple pear fruit juice behind the homogeneous is put into vacuum degasifer outgas, vacuum pressure is 600kg-800kg/cm
2
(8) fruit juice sterilization:
(8.1) fruit juice after will outgasing carries out the TRANSIENT HIGH TEMPERATURE sterilization by the pipeline sterilizer, and temperature is 100-120 ℃, time 15-20 second;
(8.2) fruit juice after the sterilization is packed in the container, carry out repasteurization again, temperature is 70-85 ℃, and the time is 20-40 minute, cooling rapidly after the sterilization;
(9) with the apple and pear juice drink packing that makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94106342A CN1045053C (en) | 1994-06-13 | 1994-06-13 | Technology for production of apple and pear juice drink |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94106342A CN1045053C (en) | 1994-06-13 | 1994-06-13 | Technology for production of apple and pear juice drink |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1100907A true CN1100907A (en) | 1995-04-05 |
| CN1045053C CN1045053C (en) | 1999-09-15 |
Family
ID=5032490
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94106342A Expired - Fee Related CN1045053C (en) | 1994-06-13 | 1994-06-13 | Technology for production of apple and pear juice drink |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1045053C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045374C (en) * | 1996-11-06 | 1999-10-06 | 刘洪有 | Making method for apple-shape pear juice |
| CN1074661C (en) * | 1997-04-29 | 2001-11-14 | 郭建康 | Docynia delavayi fruit juice drink |
| CN101107982B (en) * | 2007-08-27 | 2010-06-16 | 安宁市科学技术局 | Red pear beverage with suspended fruit block and method of manufacturing the same |
| CN102919358A (en) * | 2012-11-27 | 2013-02-13 | 四川省食品发酵工业研究设计院 | Preparation method of set-style yogurt containing acid juice |
| CN103355723A (en) * | 2013-07-12 | 2013-10-23 | 浙江大学 | Snow pear pulp juice beverage and preparation method thereof |
| CN103416814A (en) * | 2013-08-28 | 2013-12-04 | 烟台北方安德利果汁股份有限公司 | Novel NFC fruit puree and method for preparing novel NFC fruit puree. |
| CN103478806A (en) * | 2013-09-04 | 2014-01-01 | 遵义市郎笑笑食品有限责任公司 | Formula and preparation process of rock candy and snow pear drinks |
| CN103653130A (en) * | 2013-12-03 | 2014-03-26 | 广东祯州集团有限公司 | Active litchi juice beverage and production method thereof |
| 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 |
| CN104886249A (en) * | 2015-06-30 | 2015-09-09 | 陕西海升果业发展股份有限公司 | Lactobacillus fruit juice beverage and preparation method thereof |
| CN108936608A (en) * | 2018-06-19 | 2018-12-07 | 延边大学 | A kind of apple pear ferment and its preparation method and application |
Families Citing this family (1)
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| CN107668439A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The preparation method of Kiwi Fruit Juice Drink |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1090985A (en) * | 1993-02-17 | 1994-08-24 | 王景华 | Fruit pulp type apple multi-taste drink |
-
1994
- 1994-06-13 CN CN94106342A patent/CN1045053C/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045374C (en) * | 1996-11-06 | 1999-10-06 | 刘洪有 | Making method for apple-shape pear juice |
| CN1074661C (en) * | 1997-04-29 | 2001-11-14 | 郭建康 | Docynia delavayi fruit juice drink |
| CN101107982B (en) * | 2007-08-27 | 2010-06-16 | 安宁市科学技术局 | Red pear beverage with suspended fruit block and method of manufacturing the same |
| CN102919358A (en) * | 2012-11-27 | 2013-02-13 | 四川省食品发酵工业研究设计院 | Preparation method of set-style yogurt containing acid juice |
| CN103355723B (en) * | 2013-07-12 | 2015-02-25 | 浙江大学 | Snow pear pulp juice beverage and preparation method thereof |
| CN103355723A (en) * | 2013-07-12 | 2013-10-23 | 浙江大学 | Snow pear pulp juice beverage and preparation method thereof |
| CN103416814A (en) * | 2013-08-28 | 2013-12-04 | 烟台北方安德利果汁股份有限公司 | Novel NFC fruit puree and method for preparing novel NFC fruit puree. |
| CN103478806A (en) * | 2013-09-04 | 2014-01-01 | 遵义市郎笑笑食品有限责任公司 | Formula and preparation process of rock candy and snow pear drinks |
| CN103653130A (en) * | 2013-12-03 | 2014-03-26 | 广东祯州集团有限公司 | Active litchi juice beverage and production method thereof |
| 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 |
| CN104886249A (en) * | 2015-06-30 | 2015-09-09 | 陕西海升果业发展股份有限公司 | Lactobacillus fruit juice beverage and preparation method thereof |
| CN104886249B (en) * | 2015-06-30 | 2018-04-27 | 陕西海升果业发展股份有限公司 | A kind of lactobacillus fruit juice drink and preparation method thereof |
| CN108936608A (en) * | 2018-06-19 | 2018-12-07 | 延边大学 | A kind of apple pear ferment and its preparation method and application |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1045053C (en) | 1999-09-15 |
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