CN110122710A - A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing - Google Patents
A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing Download PDFInfo
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- CN110122710A CN110122710A CN201910482512.9A CN201910482512A CN110122710A CN 110122710 A CN110122710 A CN 110122710A CN 201910482512 A CN201910482512 A CN 201910482512A CN 110122710 A CN110122710 A CN 110122710A
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- juice
- original flavor
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- fruits
- vegetables
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 140
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 37
- 235000019634 flavors Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 230000001376 precipitating effect Effects 0.000 title claims abstract description 19
- 238000005494 tarnishing Methods 0.000 title claims abstract description 18
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 57
- 102000004190 Enzymes Human genes 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 30
- 239000007921 spray Substances 0.000 claims abstract description 23
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 238000009472 formulation Methods 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 22
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 239000000084 colloidal system Substances 0.000 claims abstract description 15
- 238000007872 degassing Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000005360 mashing Methods 0.000 claims abstract description 8
- 238000012216 screening Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 4
- 229940088598 enzyme Drugs 0.000 claims description 29
- 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
- 239000002253 acid Substances 0.000 claims description 15
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 8
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 8
- 238000009928 pasteurization Methods 0.000 claims description 8
- 244000298715 Actinidia chinensis Species 0.000 claims description 7
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 7
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 7
- 240000000560 Citrus x paradisi Species 0.000 claims description 7
- 240000008067 Cucumis sativus Species 0.000 claims description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 7
- 244000000626 Daucus carota Species 0.000 claims description 7
- 235000002767 Daucus carota Nutrition 0.000 claims description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 7
- 108091005804 Peptidases Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 241000287420 Pyrus x nivalis Species 0.000 claims description 7
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 7
- 235000021028 berry Nutrition 0.000 claims description 7
- 108010091371 endoglucanase 1 Proteins 0.000 claims description 7
- 238000003801 milling Methods 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 235000010987 pectin Nutrition 0.000 claims 1
- 229920001277 pectin Polymers 0.000 claims 1
- 239000001814 pectin Substances 0.000 claims 1
- 238000002845 discoloration Methods 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 9
- 241000227653 Lycopersicon Species 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 238000007254 oxidation reaction Methods 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000003915 cell function Effects 0.000 description 1
- 230000003833 cell viability Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 210000002503 granulosa cell Anatomy 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/46—Preservation of non-alcoholic beverages by heating
-
- 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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to food processing technology fields, and in particular to a kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing, comprising the following steps: S1: fruits and vegetables are carried out screening and are cleaned, and are steamed in 65-80 DEG C of steam box；S2: fruits and vegetables are put into and carry out break process in fruit and vegetable crusher；S3: fruits and vegetables meat is subjected to mashing and takes juice, suitable Vc is then added into juice；S4: juice is added in colloid mill and dispersed, crushed；S5: juice is imported into high pressure homogenizer and carries out homogeneous；S6: at 35-55 DEG C, under conditions of pH is 3.5-5.5, complex enzyme formulation is added into juice under stirring, digests 30-45min；S7: juice is injected in vacuum equipment by spray head, is de-gassed；S8: by the juice sterilization after degassing, filling, cooling, obtained original flavor fruit and vegetable juice；Original flavor juice prepared by the present invention is not susceptible to discoloration, spoiled and deposited phenomenon during prolonged storage, effectively extends the pot-life of original flavor juice.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of Anti- tarnishing is spoiled and the original flavor juice of precipitating
Preparation method.
Background technique
Juice is the juice that vegetable melon and fruit squeezes, and polyphenoils is rich in, in general, enterprise can be understood as with water juice
Fruits and vegetables are base-material, pass through the product of the modulation such as sugaring, acid, essence, pigment, referred to as fruit-vegetable juice beverage.
According to doctor's introduction, because fresh fruit vegetable juice can effectively be human body replenishing vitamins and calcium, phosphorus, potassium, magnesium etc.
Minerals, adjustable bodily fuctions coordinate, and enhance cell viability and functions of intestines and stomach, promote digestive juice secretion, eliminate fatigue.
From the angle of Food technology, it is considered that juice refers to: with fresh or refrigeration fruits and vegetables (there are also use dry fruit)
For raw material, through over cleaning, select after, using the method for physics as squeezed, the fruits and vegetables juice that extraction, the methods of centrifugation obtain, claim
For juice.Therefore juice also has the title of " liquid fruits and vegetables ".
Original flavor juice be squeezed as fruits and vegetables or other methods made from juice, drink made from formulated sterilization,
In without the additives such as any pigment, condiment, fruit-vegetable juice beverage obtained requires clear and transparent or has uniform turbidity.It is existing
The original flavor fruit-vegetable juice beverage pot-life of method preparation is usually shorter, and discoloration, spoiled and precipitating are easy to appear during preservation
The case where, it reduces the appearance of juice and drinks mouthfeel.
Summary of the invention
In view of the above problems, the present invention provides a kind of preparation method for the original flavor juice that Anti- tarnishing is spoiled and precipitates,
Original flavor juice obtained is not susceptible to discoloration, spoiled and deposited phenomenon during prolonged storage, effectively extends original
The pot-life of taste juice.
In order to achieve the above object, the present invention is achieved by the following technical programs:
A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing, comprising the following steps:
S1: fruits and vegetables are subjected to screening and are cleaned, and steam 2-3min in 65-80 DEG C of steam box；
S2: will treated that fruits and vegetables put into that break process is carried out in fruit and vegetable crusher；
S3: broken fruits and vegetables are subjected to mashing and take juice, suitable Vc is then added into juice and is uniformly mixed；
S4: juice is added in colloid mill and dispersed, crushed；
S5: the juice after milling treatment of colloid is imported into high pressure homogenizer and is carried out under the pressure of 15-35Mpa equal
Matter；
S6: at 35-55 DEG C, acid solution is added into juice, system pH is adjusted to 3.5-5.5, then in stirring shape
Complex enzyme formulation is added under state into juice, digests 30-45min；
S7: the juice after enzymatic hydrolysis is injected in the vacuum equipment that vacuum degree is 0.090-0.095Mpa by spray head, is carried out
Degassing process；
S8: the juice after degassing is sterilized, is filling, cooling, above-mentioned original flavor juice finished product is made.
Further, fruits and vegetables described in S1 are apple, orange, carrot, grapefruit, Kiwi berry, cucumber, tomato, pyrus nivalis
In any one or more combination.
Preferably, in S3 Vc additional amount be juice total amount amount 0.03-0.05%.
Preferably, the citric acid solution that acid solution described in S6 is 5%.
Preferably, the additional amount of complex enzyme formulation described in S6 is the 0.08-0.12% of juice total weight, the complex enzyme
Preparation is mixed by pectase, amylase, protease and cellulase 1:2-3:1.5:1 in mass ratio.
Preferably, the spray orifice aperture of spray head described in S7 is 0.5-0.8mm.
Preferably, sterilization uses flash pasteurization in S8, and sterilising temp is 85-105 DEG C, sterilization time 15-
20s。
Compared with prior art, beneficial effects of the present invention are as follows:
Original flavor juice prepared by the present invention is not susceptible to discoloration, spoiled and precipitating now during prolonged storage
As effectively extending the pot-life of original flavor juice.Fruits and vegetables are broken to take the steam treatment before juice that can play in passivation fruits and vegetables
The effect of pectase and oxidizing ferment reduces the broken rear vegetables and fruits meat of fruits and vegetables and oxidation stain, spoiled risk occurs；Fruit and vegetable pulping takes
The addition of oxidizable Vc can be aoxidized prior to juice after juice, reduce fruit and vegetable juice processing and oxidation stain occurs in the process
Risk；The semi-permeable membrane that enzymatic hydrolysis 30-45min is capable of partial destruction vegetables and fruits meat Granulosa Cell Membrane is added in complex enzyme formulation, increases cell
Film makes the similar density of vegetable pulp particle and external fruit juice, increases the suspending stabilized of vegetable pulp particle to the permeability of substance
Property, reduce the generation of sediment in fruit and vegetable juice；During degassing process, fruit and vegetable juice is injected to by vacuum equipment by spray head
In, it is injected to fruit and vegetable juice in vacuum environment in droplet-like, conducive to the discharge of the gases such as oxygen in fruit and vegetable juice, prevents vitamin etc.
The oxidation of nutritional ingredient mitigates the variation of fruit and vegetable juice color, prevents the oxidation of volatile materials and the appearance of peculiar smell；The present invention adopts
Fruit and vegetable juice is sterilized with flash pasteurization, while killing microorganism, inactive enzyme, can be avoided in fruit and vegetable juice and tie up
Raw element and nutriment are destroyed.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below in conjunction with the embodiment of the present invention,
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is the present invention one
Divide embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making
Every other embodiment obtained, shall fall within the protection scope of the present invention under the premise of creative work.
Embodiment 1:
A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing, comprising the following steps:
S1: fruits and vegetables are subjected to screening and are cleaned, and steam 2-3min in 65-80 DEG C of steam box；
S2: will treated that fruits and vegetables put into that break process is carried out in fruit and vegetable crusher；
S3: broken fruits and vegetables are subjected to mashing and take juice, suitable Vc is then added into juice and is uniformly mixed；
S4: juice is added in colloid mill and dispersed, crushed；
S5: the juice after milling treatment of colloid is imported into high pressure homogenizer and is carried out under the pressure of 15-35Mpa equal
Matter；
S6: at 35-55 DEG C, acid solution is added into juice, system pH is adjusted to 3.5-5.5, then in stirring shape
Complex enzyme formulation is added under state into juice, digests 30min；
S7: the juice after enzymatic hydrolysis is injected in the vacuum equipment that vacuum degree is 0.090-0.095Mpa by spray head, is carried out
Degassing process；
S8: the juice after degassing is sterilized, is filling, cooling, above-mentioned original flavor juice finished product is made.
In S1 fruits and vegetables be apple, orange, carrot, grapefruit, Kiwi berry, cucumber, tomato, in pyrus nivalis any one or
Multiple combinations.
The additional amount of Vc is the 0.03% of juice total amount amount in S3.
The citric acid solution that acid solution is 5% in S6.
The additional amount of complex enzyme formulation is the 0.08% of juice total weight in S6, and complex enzyme formulation is by pectase, starch
Enzyme, protease and cellulase 1:2:1.5:1 in mass ratio are mixed.
The spray orifice aperture of spray head is 0.5-0.8mm in S7.
Sterilization uses flash pasteurization in S8, and sterilising temp is 85-105 DEG C, sterilization time 15-20s.
Embodiment 2:
A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing, comprising the following steps:
S1: fruits and vegetables are subjected to screening and are cleaned, and steam 2-3min in 65-80 DEG C of steam box；
S2: will treated that fruits and vegetables put into that break process is carried out in fruit and vegetable crusher；
S3: broken fruits and vegetables are subjected to mashing and take juice, suitable Vc is then added into juice and is uniformly mixed；
S4: juice is added in colloid mill and dispersed, crushed；
S5: the juice after milling treatment of colloid is imported into high pressure homogenizer and is carried out under the pressure of 15-35Mpa equal
Matter；
S6: at 35-55 DEG C, acid solution is added into juice, system pH is adjusted to 3.5-5.5, then in stirring shape
Complex enzyme formulation is added under state into juice, digests 35min；
S7: the juice after enzymatic hydrolysis is injected in the vacuum equipment that vacuum degree is 0.090-0.095Mpa by spray head, is carried out
Degassing process；
S8: the juice after degassing is sterilized, is filling, cooling, above-mentioned original flavor juice finished product is made.
In S1 fruits and vegetables be apple, orange, carrot, grapefruit, Kiwi berry, cucumber, tomato, in pyrus nivalis any one or
Multiple combinations.
The additional amount of Vc is the 0.03-0.05% of juice total amount amount in S3.
The citric acid solution that acid solution is 5% in S6.
The additional amount of complex enzyme formulation is the 0.12% of juice total weight in S6, and complex enzyme formulation is by pectase, starch
Enzyme, protease and cellulase 1:3:1.5:1 in mass ratio are mixed.
The spray orifice aperture of spray head is 0.5-0.8mm in S7.
Sterilization uses flash pasteurization in S8, and sterilising temp is 85-105 DEG C, sterilization time 15-20s.
Embodiment 3:
A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing, comprising the following steps:
S1: fruits and vegetables are subjected to screening and are cleaned, and steam 2-3min in 65-80 DEG C of steam box；
S2: will treated that fruits and vegetables put into that break process is carried out in fruit and vegetable crusher；
S3: broken fruits and vegetables are subjected to mashing and take juice, suitable Vc is then added into juice and is uniformly mixed；
S4: juice is added in colloid mill and dispersed, crushed；
S5: the juice after milling treatment of colloid is imported into high pressure homogenizer and is carried out under the pressure of 15-35Mpa equal
Matter；
S6: at 35-55 DEG C, acid solution is added into juice, system pH is adjusted to 3.5-5.5, then in stirring shape
Complex enzyme formulation is added under state into juice, digests 40min；
S7: the juice after enzymatic hydrolysis is injected in the vacuum equipment that vacuum degree is 0.090-0.095Mpa by spray head, is carried out
Degassing process；
S8: the juice after degassing is sterilized, is filling, cooling, above-mentioned original flavor juice finished product is made.
In S1 fruits and vegetables be apple, orange, carrot, grapefruit, Kiwi berry, cucumber, tomato, in pyrus nivalis any one or
Multiple combinations.
The additional amount of Vc is the 0.03-0.05% of juice total amount amount in S3.
The citric acid solution that acid solution is 5% in S6.
The additional amount of complex enzyme formulation is the 0.09% of juice total weight in S6, and complex enzyme formulation is by pectase, starch
Enzyme, protease and cellulase 1:2:1.5:1 in mass ratio are mixed.
The spray orifice aperture of spray head is 0.5-0.8mm in S7.
Sterilization uses flash pasteurization in S8, and sterilising temp is 85-105 DEG C, sterilization time 15-20s.
Embodiment 4:
A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing, comprising the following steps:
S1: fruits and vegetables are subjected to screening and are cleaned, and steam 2-3min in 65-80 DEG C of steam box；
S2: will treated that fruits and vegetables put into that break process is carried out in fruit and vegetable crusher；
S3: broken fruits and vegetables are subjected to mashing and take juice, suitable Vc is then added into juice and is uniformly mixed；
S4: juice is added in colloid mill and dispersed, crushed；
S5: the juice after milling treatment of colloid is imported into high pressure homogenizer and is carried out under the pressure of 15-35Mpa equal
Matter；
S6: at 35-55 DEG C, acid solution is added into juice, system pH is adjusted to 3.5-5.5, then in stirring shape
Complex enzyme formulation is added under state into juice, digests 45min；
S7: the juice after enzymatic hydrolysis is injected in the vacuum equipment that vacuum degree is 0.090-0.095Mpa by spray head, is carried out
Degassing process；
S8: the juice after degassing is sterilized, is filling, cooling, above-mentioned original flavor juice finished product is made.
In S1 fruits and vegetables be apple, orange, carrot, grapefruit, Kiwi berry, cucumber, tomato, in pyrus nivalis any one or
Multiple combinations.
The additional amount of Vc is the 0.03-0.05% of juice total amount amount in S3.
The citric acid solution that acid solution is 5% in S6.
The additional amount of complex enzyme formulation is the 0.11% of juice total weight in S6, and complex enzyme formulation is by pectase, starch
Enzyme, protease and cellulase 1:3:1.5:1 in mass ratio are mixed.
The spray orifice aperture of spray head is 0.5-0.8mm in S7.
Sterilization uses flash pasteurization in S8, and sterilising temp is 85-105 DEG C, sterilization time 15-20s.
Embodiment 5:
A kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing, comprising the following steps:
S1: fruits and vegetables are subjected to screening and are cleaned, and steam 2-3min in 65-80 DEG C of steam box；
S2: will treated that fruits and vegetables put into that break process is carried out in fruit and vegetable crusher；
S3: broken fruits and vegetables are subjected to mashing and take juice, suitable Vc is then added into juice and is uniformly mixed；
S4: juice is added in colloid mill and dispersed, crushed；
S5: the juice after milling treatment of colloid is imported into high pressure homogenizer and is carried out under the pressure of 15-35Mpa equal
Matter；
S6: at 35-55 DEG C, acid solution is added into juice, system pH is adjusted to 3.5-5.5, then in stirring shape
Complex enzyme formulation is added under state into juice, digests 30min；
S7: the juice after enzymatic hydrolysis is injected in the vacuum equipment that vacuum degree is 0.090-0.095Mpa by spray head, is carried out
Degassing process；
S8: the juice after degassing is sterilized, is filling, cooling, above-mentioned original flavor juice finished product is made.
In S1 fruits and vegetables be apple, orange, carrot, grapefruit, Kiwi berry, cucumber, tomato, in pyrus nivalis any one or
Multiple combinations.
The additional amount of Vc is the 0.03-0.05% of juice total amount amount in S3.
The citric acid solution that acid solution is 5% in S6.
The additional amount of complex enzyme formulation is the 0.10% of juice total weight in S6, and complex enzyme formulation is by pectase, starch
Enzyme, protease and cellulase 1:2:1.5:1 in mass ratio are mixed.
The spray orifice aperture of spray head is 0.5-0.8mm in S7.
Sterilization uses flash pasteurization in S8, and sterilising temp is 85-105 DEG C, sterilization time 15-20s.
Product testing:
At 25 DEG C, product is kept in dark place, the physics and chemistry and organoleptic detection result of different time points original flavor juice are as follows
Shown in table 1: (wherein contrast groups 1 are commercially available original flavor juice)
Table 1
It can be seen that, original flavor juice prepared by the present invention compares commercially available juice, and the oxygen content in juice is more from table 1
It is low, and there is the longer pot-life, it is beneficial to the storage of original flavor juice and sells.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (7)
1. a kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing, which comprises the following steps:
S1: fruits and vegetables are subjected to screening and are cleaned, and steam 2-3min in 65-80 DEG C of steam box；
S2: will treated that fruits and vegetables put into that break process is carried out in fruit and vegetable crusher；
S3: broken fruits and vegetables are subjected to mashing and take juice, suitable Vc is then added into juice and is uniformly mixed；
S4: juice is added in colloid mill and dispersed, crushed；
S5: the juice after milling treatment of colloid is imported into high pressure homogenizer and homogeneous is carried out under the pressure of 15-35Mpa；
S6: at 35-55 DEG C, acid solution is added into juice, system pH is adjusted to 3.5-5.5, then under stirring
Complex enzyme formulation is added into juice, digests 30-45min；
S7: the juice after enzymatic hydrolysis is injected in the vacuum equipment that vacuum degree is 0.090-0.095Mpa by spray head, is de-gassed
Processing；
S8: the juice after degassing is sterilized, is filling, cooling, above-mentioned original flavor juice finished product is made.
2. a kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing according to claim 1, feature exist
In: fruits and vegetables described in S1 be apple, orange, carrot, grapefruit, Kiwi berry, cucumber, tomato, in pyrus nivalis any one or
Multiple combinations.
3. a kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing according to claim 1, feature exist
In: the additional amount of Vc is the 0.03-0.05% of juice total amount amount in S3.
4. a kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing according to claim 1, feature exist
In: the citric acid solution that acid solution described in S6 is 5%.
5. a kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing according to claim 1, feature exist
In: the additional amount of complex enzyme formulation described in S6 is the 0.08-0.12% of juice total weight, and the complex enzyme formulation is by pectin
Enzyme, amylase, protease and cellulase 1:2-3:1.5:1 in mass ratio are mixed.
6. a kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing according to claim 1, feature exist
In: the spray orifice aperture of spray head described in S7 is 0.5-0.8mm.
7. a kind of spoiled preparation method with the original flavor juice of precipitating of Anti- tarnishing according to claim 1, feature exist
In: sterilization uses flash pasteurization in S8, and sterilising temp is 85-105 DEG C, sterilization time 15-20s.
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