CN111387377A - Snow pear concentrated juice and preparation method thereof - Google Patents

Snow pear concentrated juice and preparation method thereof Download PDF

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Publication number
CN111387377A
CN111387377A CN202010213187.9A CN202010213187A CN111387377A CN 111387377 A CN111387377 A CN 111387377A CN 202010213187 A CN202010213187 A CN 202010213187A CN 111387377 A CN111387377 A CN 111387377A
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concentration
preparation
juice
treatment
temperature
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Inventor
何靖柳
张秋霞
李成忠
李顺源
董赟
张力文
韦婷
周晓玲
张恒
罗小莉
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Yaan Vocational College
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    • 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of 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
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
    • 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
    • A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • 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

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Microbiology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention provides a preparation method of snow pear concentrated juice, which comprises the following steps: cleaning and crushing the snow pears, adding citric acid to adjust acidity, and performing color protection treatment by using sodium erythorbate, potassium sorbate and calcium ascorbate; then juicing and sterilizing, and carrying out enzymolysis by using pectinase; then concentrating by using a vacuum concentration mode; finally, canning, exhausting, sealing and sterilizing while the mixture is hot in sequence to obtain the product. The preparation method of the invention can lead the juice yield of the product to reach more than 95 percent, and the obtained concentrated juice has good taste and color.

Description

Snow pear concentrated juice and preparation method thereof
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to snow pear concentrated juice and a preparation method thereof.
Background
The snow pear is one of the famous local products of the Hebei province, is mainly distributed in the central south of the Hebei province, and the Zhao county is a famous centralized production area, so the product is called Zhao Zhou snow pear and the local people are also called mutually pear. The Ming Li Shizhen Ben Cao gang mu records: the snow pear is sweet and cold in nature and slightly sour, and has the functions of clearing away heart-fire, moistening lung, promoting defecation, relieving pain, eliminating epidemic disease, slicing, sticking to scald, preventing burn and pain, and the like. According to the modern medical research, snow pears can promote the production of body fluid to quench thirst, stimulate appetite to promote digestion, eliminate phlegm to dispel wind, sober up, relieve sore toxicity and the like. Meanwhile, researches show that the snow pears are adjuvant treatment fruits for diseases such as hepatitis, liver cirrhosis, hypertension, coronary heart disease and the like. Therefore, the snow pear is known as "the first fruit of China" and "the first pear in the world".
At present, snow pears are not only eaten fresh, but also processed into foods or beverages with various flavors such as canned pears, preserved pears, pear juice and the like, so that the selection of people is greatly enriched. However, the problems of low juice yield, difficult guarantee of excellent color and luster, poor taste and the like are also faced when the snowflake pear juice is prepared at present.
Investigation shows that no snow pear concentrated juice is sold in the market of China, and the product and the brand of the snow pear concentrated juice are blank in Chinese juice beverages; the series of products has a huge market, and the development of the products is imperative. Therefore, the research and development of the snow pear concentrated juice have great significance, the product can not only improve the output value of the snow pears, but also enrich the juice market in China and provide more nutrient juice choices for juice production enterprises and consumers.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the preparation method of the snow pear concentrated juice which is high in juice yield, small in color difference and good in taste.
In order to achieve the purpose, the technical scheme provided by the invention is as follows:
a preparation method of snow pear concentrated juice comprises the following steps:
(1) cleaning the snow pear fruits, and then crushing;
(2) adding citric acid with the concentration of 0.02-0.2% w/w into the step (1) to adjust the acidity, adding sodium erythorbate with the concentration of 0.10-0.7% w/w, potassium sorbate with the concentration of 0.01-0.2% w/w and calcium ascorbate with the concentration of 0.10-0.7% w/w to perform color protection, and then performing blanching treatment;
(3) juicing the product obtained in the step (2), and then performing pre-sterilization treatment;
(4) after the sample is cooled, adding pectinase into the product obtained in the step (3) for enzymolysis; wherein the addition amount of the pectinase is 0.075-0.15% w/w, the enzymolysis time is 30-150 min, and the enzymolysis temperature is 50-80 ℃;
(5) and (4) concentrating the product obtained in the step (4) in a vacuum low-temperature mode, wherein the vacuum degree is-0.01 MPa and the temperature is 50-80 ℃ during concentration.
As a preferable technical scheme of the invention, in the step (1), when the crushing treatment is carried out, the diameter of the broken snow pear blocks is 2-3 cm.
In the preferable technical scheme of the invention, in the step (2), the concentration of the citric acid is 0.08% w/w, the concentration of the sodium erythorbate is 0.1% w/w, the concentration of the potassium sorbate is 0.03% w/w, and the concentration of the calcium ascorbate is 0.5% w/w; and/or, the blanching is carried out for 2min at the temperature of 98 ℃.
As a preferable embodiment of the present invention, in the step (3), when the juice extraction is performed, the juice extraction is performed without adding water; and/or, when the sterilization treatment is carried out, the sterilization method comprises the following steps: the treatment was carried out at 85 ℃ for 2 min.
As a preferred technical scheme of the invention, in the step (4), the addition amount of the pectinase is 0.1% w/w, the enzymolysis time is 90min, and the enzymolysis temperature is 65 ℃.
As a preferred technical scheme of the invention, in the step (5), a rotary evaporator is adopted for the concentration, and the specific operation parameters are as follows: the rotating speed is 200r/min, the temperature is 75 ℃, and the vacuum degree is-0.01 MPa.
The invention also aims to provide the snow pear concentrated juice prepared by the preparation method.
The invention has the beneficial effects that:
the preparation method of the invention can ensure that the juice yield of the product can reach more than 95 percent at most, and the obtained concentrated juice has good taste and color.
Detailed Description
The present invention is described in detail below by way of examples, and it should be noted that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention, and that the non-essential modifications and adaptations by those skilled in the art according to the above disclosure will still fall within the scope of the present invention.
Example 1
Snow pear varieties: hanyuan snow pear
Preparing the snow pear concentrated juice:
1. cutting the cleaned snow pear fruits into pieces with the diameter of 2-3 cm;
2. adding citric acid with the concentration of 0.08% w/w into the product obtained in the step 1 to adjust the acidity, adding sodium erythorbate with the concentration of 0.1% w/w, potassium sorbate with the concentration of 0.03% w/w and calcium ascorbate with the concentration of 0.5% w/w to perform color protection, and then blanching for 2min at 98 ℃;
3. juicing the product obtained in step 2 without adding water, and performing pre-pasteurization at 85 deg.C for 2 min;
4. after the product obtained in the step 3 is cooled, adding pectinase for enzymolysis; wherein, the addition amount of the pectinase is 0.1% w/w, the enzymolysis time is 90min, and the enzymolysis temperature is 65 ℃;
5. concentrating the product obtained in the step 4 by using a rotary evaporator, wherein the vacuum degree is-0.01 MPa, the temperature is 75 ℃, and the rotating speed is 200 r/min;
6. concentrating in step 5, filling at 70 deg.C, degassing with hot steam for 30s, and sterilizing at 75 deg.C for 2 min.
Example 2
On the basis of example 1, the concentration of citric acid was adjusted to be set as 5 groups, which were set as group 1: 0.02% w/w, group 2: 0.04% w/w, group 3: 0.06% w/w, group 4: 0.1% w/w and group 5: 0.2% w/w.
Example 3
On the basis of example 1, the concentrations of sodium erythorbate, potassium sorbate and calcium ascorbate were adjusted to form different experimental groups, each of which was
Experimental group 1: sodium erythorbate 0.1% w/w, potassium sorbate 0.01% w/w, calcium ascorbate 0.1% w/w;
experimental group 2: sodium erythorbate 0.30% w/w, potassium sorbate 0.03% w/w, calcium ascorbate 0.3% w/w;
experimental group 3: sodium erythorbate 0.5% w/w, potassium sorbate 0.05% w/w, calcium ascorbate 0.5% w/w;
experimental group 4: sodium erythorbate 0.5% w/w, potassium sorbate 0.03% w/w, calcium ascorbate 0.1% w/w;
experimental group 5: sodium erythorbate 0.1% w/w, potassium sorbate 0.05% w/w, calcium ascorbate 0.3% w/w;
experimental group 6: sodium erythorbate 0.2% w/w, potassium sorbate 0.01% w/w, calcium ascorbate 0.5% w/w;
experimental group 7: sodium erythorbate 0.2% w/w, potassium sorbate 0.05% w/w, calcium ascorbate 0.1% w/w;
experimental group 8: sodium erythorbate 0.3% w/w, potassium sorbate 0.01% w/w, calcium ascorbate 0.3% w/w.
Example 4
The addition amounts of pectinase were adjusted to 0.075% w/w, 0.125% w/w and 0.15% w/w, respectively, based on example 1.
Example 5
On the basis of example 1, the enzymatic hydrolysis temperature was adjusted to 50 ℃, 55 ℃, 60 ℃, 70 ℃, 75 ℃ and 80 ℃.
Example 6
The concentration temperatures were adjusted to 50 ℃, 60 ℃, 65 ℃, 70 ℃ and 80 ℃ respectively, based on example 1.
Comparative example 1
On the basis of the embodiment 1, pectinase is replaced by cellulase, and the addition amounts of the cellulase are respectively set to be 0.025% w/w, 0.05% w/w, 0.075% w/w, 0.1% w/w, 0.125% w/w and 0.15% w/w under the conditions that the enzymolysis temperature is 50 ℃ and the enzymolysis time is 60 min.
Comparative example 2
On the basis of the embodiment 1, in the step 5, a freezing concentration method is adopted for concentration, namely the temperature of a refrigerant is-20 ℃, low-temperature centrifugation (4 ℃, 10min) is carried out after the fruit juice starts to form ice particles and slowly grows into ice crystals with the length of 2-3 cm, and the ice phase is separated to obtain first-level concentrated fruit juice; repeating the above steps to obtain second-stage concentrated juice; repeating the above steps to obtain the third-stage concentrated juice.
Comparative example 3
In addition to example 1, in step 5, the juice is concentrated by a normal pressure concentration method, i.e., the juice is concentrated by heating at 105 to 115 ℃ under normal pressure.
Experimental example 1
The tests of examples 1 to 5 were carried out:
juice yield of fruit juice
The juice yield (mass of squeezed juice/mass of processed pear) is × 100%
The juice yield of example 1 was 95.49%.
The juice yield of each group in example 4 was 91.06%, 91.94% and 93.73% in this order.
The juice yield of each group in example 5 was 86.65%, 90.70%, 92.27%, 92.93%, 91.54% and 92.93% in this order.
The juice yield of each group in comparative example 1 was less than 81.24%.
Experimental example 2
The results of the color difference measurements performed on each experimental group of example 1 and example 3 are shown in table 1:
TABLE 1
Group of Color difference value (E)
Example 1 12.42
EXAMPLE 2 group 1 18.56
EXAMPLE 2 group 2 18.18
EXAMPLE 2 group 3 16.25
EXAMPLE 2 group 4 15.19
EXAMPLE 2 group 5 14.45
Example 3 Experimental group 1 19.27
Example 3 Experimental group 2 15.81
Example 3 Experimental group 3 17.81
Example 3 Experimental group 4 19.73
Example 3 Experimental group 5 19.98
Example 3 Experimental group 6 14.83
Example 3 Experimental group 7 17.46
Example 3 Experimental group 8 14.49
Experimental example 3
The industry technician was invited to perform sensory evaluations, with the evaluation criteria shown in table 2:
TABLE 2
Figure BDA0002423500150000071
Figure BDA0002423500150000081
The total sensory evaluation score is 50 points, and the sensory evaluation scores of the products obtained in the examples 1 to 6 are all 33.0 to 42.1 points; while the sensory evaluation scores of comparative example 2 and comparative example 3 were only 25.7 and 18.0 points, respectively.

Claims (9)

1. A preparation method of snow pear concentrated juice is characterized by comprising the following steps:
(1) cleaning the snow pear fruits, and then crushing;
(2) adding citric acid with the concentration of 0.02-0.2% w/w into the step (1) to adjust the acidity, adding sodium erythorbate with the concentration of 0.10-0.7% w/w, potassium sorbate with the concentration of 0.01-0.2% w/w and calcium ascorbate with the concentration of 0.10-0.7% w/w to perform color protection, and then performing blanching treatment;
(3) juicing the product obtained in the step (2), and then performing pre-sterilization treatment;
(4) adding pectinase into the product obtained in the step (3) for enzymolysis; wherein the addition amount of the pectinase is 0.075-0.15% w/w, the enzymolysis time is 30-150 min, and the enzymolysis temperature is 50-80 ℃;
(5) and (4) concentrating the product obtained in the step (4) in a vacuum low-temperature mode, wherein the vacuum degree is-0.01 MPa and the temperature is 50-80 ℃ during concentration.
2. The method according to claim 1, wherein in the step (1), the crushed snow pear pieces have a diameter of 2 to 3cm when the crushing treatment is performed.
3. The method according to claim 1, wherein in the step (2), the concentration of citric acid is 0.08% w/w, the concentration of sodium erythorbate is 0.1% w/w, the concentration of potassium sorbate is 0.03% w/w, and the concentration of calcium ascorbate is 0.50% w/w; and/or, the blanching is carried out for 2min at the temperature of 98 ℃.
4. The method according to claim 1, wherein in the step (3), the juice is extracted without adding water; and/or, when the sterilization treatment is carried out, the sterilization method comprises the following steps: the treatment was carried out at 85 ℃ for 2 min.
5. The preparation method according to claim 1, wherein in the step (4), the addition amount of the pectinase is 0.1% w/w, the enzymolysis time is 90min, and the enzymolysis temperature is 65 ℃.
6. The preparation method according to claim 1, wherein in the step (5), the concentration is performed by using a rotary evaporator, and the specific operation parameters are as follows: the rotating speed is 200r/min, the temperature is 75 ℃, and the vacuum degree is-0.01 MPa.
7. The method of claim 1, further comprising, after the step (5), the steps of: concentrating, hot filling, degassing, sealing, and sterilizing.
8. The preparation method according to claim 7, wherein the hot filling is performed at 70 ℃, the degassing treatment is performed by degassing hot steam for 15-60 s, and the sterilizing treatment is performed at 65-85 ℃ for 30-5 min.
9. Snow pear juice concentrate prepared according to the preparation method of claims 1-8.
CN202010213187.9A 2020-03-24 2020-03-24 Snow pear concentrated juice and preparation method thereof Pending CN111387377A (en)

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CN101292761A (en) * 2008-05-16 2008-10-29 单振广 Concentrated fruit pulp of pear and preparing method
CN102871176A (en) * 2012-10-17 2013-01-16 杭州市农业科学研究院 Processing method of extracted fresh honey pear juice
CN103404925A (en) * 2013-08-22 2013-11-27 栖霞海升果业有限责任公司 Method for preparing concentrated cloudy pear juice
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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
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CN103404925A (en) * 2013-08-22 2013-11-27 栖霞海升果业有限责任公司 Method for preparing concentrated cloudy pear 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
CN104223277A (en) * 2014-08-25 2014-12-24 胡本奎 Production method of bergamot pear juice
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Application publication date: 20200710