CN111096399A - 一种桃子果汁的加工方法 - Google Patents
一种桃子果汁的加工方法 Download PDFInfo
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- CN111096399A CN111096399A CN201811086669.1A CN201811086669A CN111096399A CN 111096399 A CN111096399 A CN 111096399A CN 201811086669 A CN201811086669 A CN 201811086669A CN 111096399 A CN111096399 A CN 111096399A
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- peach
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- peach juice
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- 235000013944 peach juice Nutrition 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 20
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 12
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000000919 ceramic Substances 0.000 claims abstract description 4
- 238000011968 cross flow microfiltration Methods 0.000 claims abstract description 4
- 238000009295 crossflow filtration Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000012528 membrane Substances 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000000047 product Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 239000000706 filtrate Substances 0.000 claims abstract description 3
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 240000005809 Prunus persica Species 0.000 abstract description 8
- 238000003306 harvesting Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 240000002381 Prunus davidiana Species 0.000 description 1
- 235000015533 Prunus davidiana Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
一种桃子果汁的加工方法，其特征为：一种桃子果汁的加工方法，首先新鲜桃子原料的精选、清洗、消毒、脱皮、切片、粉碎、压榨、粗过滤后成汁液，其特征为；所得滤液先在高速离心机下离心30‑40分钟，然后采用陶瓷膜错流过滤工艺对得到的果汁进行错流微滤得到桃子果汁和果浆，然后将清液包装得到鲜榨桃子果汁产品。本发明，克服了目前桃子都是作为水果生吃，要吃桃子只有在收获的季节可以吃到桃子。桃子的果汁有丰富的营养，但不在桃子收获的季节时就不能吃到的缺点。
Description
技术领域
本发明属食品加工技术领域，特别是涉及一种无添加剂桃子果汁的加工方法。
背景技术
桃子，属于蔷薇科、桃属植物。我国桃子品种极为丰富，据统计全世界约1000个品种以上，我国有800个品种，用于生产栽培的有30个左右。桃果汁多味美，芳香诱人，色泽艳丽，营养丰富。每100g果肉含糖7～15g，有机酸0.2～0.9g，蛋白质0.～0.8克，脂肪0.1～0.5g，含维生素C3～5mg，维生素B10.01～0.02mg，维生素B20.2mg，类胡萝卜素1180mg。桃子营养丰富，是人们喜爱的水果。
目前桃子都是作为水果生吃，要吃桃子只有在收获的季节可以吃到桃子。桃子的果汁有丰富的营养，但不在桃子收获的季节时就不能吃到。
发明内容
本发明的目的是提供一种桃子果汁的加工方法，以克服目前桃子都是作为水果生吃，要吃桃子果汁只有在收获的季节可以吃到桃子汁的缺点。
本发明的目的是这样实现的：一种桃子果汁的加工方法，其特征为：一种桃子果汁的加工方法，首先新鲜桃子原料的精选、清洗、消毒、脱皮、切片、粉碎、压榨、粗过滤后成汁液，其特征为；所得滤液先在高速离心机下离心30-40分钟，然后采用陶瓷膜错流过滤工艺对得到的果汁进行错流微滤得到桃子果汁和果浆，然后将清液包装得到鲜榨桃子果汁产品。
采取以上措施的本发明，克服了目前桃子都是作为水果生吃，要吃桃子只有在收获的季节可以吃到桃子。桃子的果汁有丰富的营养，但不在桃子收获的季节的季节时就不能吃到的缺点。
具体实施方式
本发明的果原料首先新鲜桃子原料的精选、清洗、消毒、脱皮、切片、粉碎、压榨、粗过滤后成汁液，其特征为；先在.高速离心机下离心30-40分钟，然后采用陶瓷膜错流过滤工艺对得到的果汁进行错流微滤得到桃子果汁和果浆，然后将清液包装得到鲜榨桃子果汁产品。
Claims (1)
1.一种桃子果汁的加工方法，首先新鲜桃子原料的精选、清洗、消毒、脱皮、切片、粉碎、压榨、粗过滤后成汁液，其特征为；所得滤液先在高速离心机下离心30-40分钟，然后采用陶瓷膜错流过滤工艺对得到的果汁进行错流微滤得到桃子果汁和果浆，然后将清液包装得到鲜榨桃子果汁产品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811086669.1A CN111096399A (zh) | 2018-09-18 | 2018-09-18 | 一种桃子果汁的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811086669.1A CN111096399A (zh) | 2018-09-18 | 2018-09-18 | 一种桃子果汁的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111096399A true CN111096399A (zh) | 2020-05-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811086669.1A Withdrawn CN111096399A (zh) | 2018-09-18 | 2018-09-18 | 一种桃子果汁的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111096399A (zh) |
-
2018
- 2018-09-18 CN CN201811086669.1A patent/CN111096399A/zh not_active Withdrawn
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Application publication date: 20200505 |