CN1101524A

CN1101524A - Preparing method for pure natural high vitamin fruit juice

Info

Publication number: CN1101524A
Application number: CN 93115547
Authority: CN
Inventors: 袁建国; 唐松山; 陈立新
Original assignee: SHUANGPAI COUNTY WINERY HUNAN PROV
Current assignee: SHUANGPAI COUNTY WINERY HUNAN PROV
Priority date: 1993-10-15
Filing date: 1993-10-15
Publication date: 1995-04-19

Abstract

The invented method adopts fully closed productive technology. The working procedures of the first step are: treatment of raw material, crushing, heating, zymohydrolysis, degumming, fresh fruit jucie obtained by mechanical squeezing. The working procedure of the second step adopts different processing technologies to obtaint he turbid juice, fermentated juice and concentrated juice products. Said technological process overcomes effectively the shortages of the conventional process, such as high loss of nutritive component during production course, difficult to degum and long time for settling and preserves basically the flavour of the fresh fruit juice. The settling time can be shortened to 1-2 monthes. The high grade fruit juice series products produced by said process can be used separately in fruit juice drink, fruit wine and oral nutritious liquid.

Description

Preparing method for pure natural high vitamin fruit juice

The present invention relates to a kind ofly utilize wild former fruit to produce the preparation method of the method for fruit juice, particularly a kind of pure natural high vitamin fruit juice.

The higher-dimension fruit also claims actinidia latiifolia, is a kind of wild mountain fruit that is rich in multiple nutritional components and has medical value, and special product is in the Hunan China mountain forest.The analysis showed that by in the laboratory fresh fruit being squeezed the juice: contain vitamin C in per hundred milliliters of fruit drinks and reach the 900-1100 milligram, higher more than 10 times than Chinese gooseberry, higher more than 30 times than citrus, soluble solid content reaches more than 11%.Nutrients such as 18 seed amino acids and multivitamin, carotene, mineral matter and calcium, phosphorus, potassium, magnesium also have been rich in the fruit.According to medical research, can " end sudden and violent thirsty, separate dysphoria with smothery sensation, press borax, urolithiasis down " function of " therapeutic method to keep the adverse qi flowing downward in the accent ", ediblely can prevent the synthetic of carcinogenic substance-nitrosamine for a long time, reduce cholesterol B lipoprotein and three acid etc. in the blood.Have the promotion body metabolism, regulate multiple medicinal health care function such as physiological function, the fruit juice that utilizes fresh fruit to produce can be made serial health products such as beverage, oral liquid and fruit wine, is a kind of wild fruit resource with very great development potentiality.

Be generally used for making the method for fruit juice, the method for directly squeezing is arranged, extraction and extraction, the higher-dimension fruit is because growth period is long, and harvest season property is strong, and pectin is heavy, viscosity is strong, poor permeability, the acidity height is when using common process, come unstuck and clarify the difficulty, generally need 3-6 month clarifying treatment, nutritional labeling is lost high in the fruit, and crushing juice rate is low.So purpose of the present invention is exactly that a kind of process that higher-dimension is really produced fruit juice that is suitable for will be provided.Be used to produce muddy juice, fermented juice and inspissated juice.

The objective of the invention is that following mode realizes: adopt the sealing production technology, through the phase I operation: raw material processing, fragmentation, enzymolysis, come unstuck, squeeze the juice and produce fruit drink, then according to the different quality requirement of producing muddy juice, fermented juice, clear juice and inspissated juice, in the second stage operation, take different subsequent treatment process to obtain muddy juice, fermented juice and inspissated juice finished product stage by stage.

Accompanying drawing is a process chart of the present invention.

Below in conjunction with drawings and Examples the present invention is described in further detail:

Shown in accompanying drawing, the phase I operation comprises: raw material is handled, the fragmentation-first time is enzyme-added, stir came unstuck in material-heating 45-60 ℃ enzymolysis 3-6 hour-machinery squeezes the juice and obtains fruit drink.The fresh fruit that requires the 8-10 maturation of selecting materials is real, and pulp organization is soft, reject rot, ill fruit, be broken into diameter 3-5 millimeter jam, to improve crushing juice rate.Because the pectin content and the acidity of fresh fruit are higher, so the enzyme input amount will account for the 0.4-0.6 ‰ of raw material total amount for the first time, after fully stirring, be heated to 45-60 ℃ of low temperature, promote enzymolysis method for degumming.The purpose of low-temperature heat is in order to impel enzymolysis to accelerate, and original nutritional labeling is unlikely in real when guaranteeing simultaneously loses.

The second stage operation is divided and is produced muddy juice, and fermented juice carries out subsequent treatment process with the different requirements of inspissated juice.

(1), produces muddy juice: utilize fruit drink-Jia white sugar that the phase I operation obtains and citric acid allotment-filtration-homogeneous-high-temperature short-time sterilization-the obtain muddy juice of finished product.Require juice content more than 80%, refractive power sugar amount 10-16%, total acid 0.5-0.8%.Be mainly used in muddy type fruit drink.

(2), produce fermented juice: utilize fruit drink-composition allotment-Jia fruit wine yeast that the phase I operation obtains, fermentation-filter-obtain finished product fermented juice.Finished product requires 8% ± 3(20 ℃ of V/V of alcoholic strength), total acid 0.6-1.2%, solid content 8-12%, total amino acid content greater than 40%(in N).Be mainly used in production fruit wine.

(3), produce inspissated juice: enzyme-added, the clear juice of enzymolysis-filtration-high-temperature short-time sterilization-enzyme-added for the third time-filtration-semi-finished product-heating 60-70 ℃ of fruit drink-second time of utilizing the phase I operation to obtain, vacuum 600-700mmHg, concentrate-obtain inspissated juice.For the second time and for the third time enzyme-added injected volume is respectively raw material heavy 0.2-0.3 ‰ and 0.1-0.2 ‰, requires the basic fruit drink local flavor that keeps, and is main with producing oral liquid, cold drink and other product.

High-temperature short-time sterilization is a 90-95 ℃ of high temperature in each subsequent technique, time 13-15 second.

Technological design uniqueness of the present invention, the nutritional labeling loss is high in process of production to have solved common process effectively, the difficult problem of coming unstuck.When producing inspissated juice,, make juice clarification time 3-4 month, advance to 1-2 month and finish by traditional handicraft by three enzyme-added promotion enzymolysis.The suitable high vitamin fruit juice series of products of the present invention are produced, and its product does not have any chemical preservative composition, can keep natural true qualities substantially, and the nutrition loss is minimum, and product can be made long-term storage after Preservation Treatment.Use the high vitamin fruit juice that this explained hereafter goes out, nutritious and health care double effects, the prospect of marketing is wide.

Claims

1, a kind of preparation method of pure natural high vitamin fruit juice is through raw material processing-fragmentation-enzymolysis-sterilization-filtration, makes fruit drink, obtains the high vitamin fruit juice series of products through different subsequent treatment process, it is characterized in that:

A, the muddy juice of higher-dimension fruit: fruit drink-Jia white sugar and citric acid allotment-filtration-homogeneous-high-temperature short-time sterilization-obtain the muddy juice of finished product, be mainly used in muddy type fruit drink;

B, produce fermented juice: fruit drink-composition allotment-Jia fruit wine yeast, fermentation-filter-obtain the finished product fermented juice are mainly used in production fruit wine;

C, produce inspissated juice: enzyme-added, the clear juice of enzymolysis-filtration-high-temperature short-time sterilization-enzyme-added for the third time-filtration-semi-finished product-heating 60-70 ℃ of fruit drink-second time, vacuum 600-700mmHg, inspissated juice, main with producing oral liquid, cold drink and other product.

2, the preparation method of high vitamin fruit juice according to claim 1, it is characterized in that enzyme-added injected volume is to come the heavy 0.4-0.6 of raw material ‰ for the first time, enzyme-added injected volume is the heavy 0.2-0.3 of raw material ‰ for the second time, and enzyme-added for the third time injected volume is the heavy 0.1-0.2 of raw material ‰.

3, the preparation method of high vitamin fruit juice according to claim 1 is characterized in that each stage high-temperature short-time sterilization is a 90-95 ℃ of high temperature, time 13-15 second.