CN111838473A - Processing technology of concentrated carrot clear juice - Google Patents
Processing technology of concentrated carrot clear juice Download PDFInfo
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- CN111838473A CN111838473A CN202010830543.1A CN202010830543A CN111838473A CN 111838473 A CN111838473 A CN 111838473A CN 202010830543 A CN202010830543 A CN 202010830543A CN 111838473 A CN111838473 A CN 111838473A
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- carrot
- juice
- diatomite
- carrots
- enzymolysis
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 74
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 74
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 31
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 238000004537 pulping Methods 0.000 claims abstract description 16
- 235000015190 carrot juice Nutrition 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000000415 inactivating effect Effects 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 10
- 229920001661 Chitosan Polymers 0.000 claims description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 5
- 230000009849 deactivation Effects 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 229910052740 iodine Inorganic materials 0.000 claims description 5
- 239000011630 iodine Substances 0.000 claims description 5
- 238000010979 pH adjustment Methods 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 239000012086 standard solution Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000009966 trimming Methods 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 230000007071 enzymatic hydrolysis Effects 0.000 claims 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims 1
- 235000012055 fruits and vegetables Nutrition 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-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
- 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
- A23L2/385—Concentrates 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- 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 relates to the technical field of carrot juice processing, in particular to a processing technology of concentrated carrot clear juice, which has simple flow and low energy consumption, and the prepared carrot clear juice can be applied to clear fruit and vegetable juice beverages and brings special aroma of carrot without influencing the clarity of final products; the method comprises the following steps: s1, cleaning and finishing the raw materials; s2, cutting and precooking; s3, crushing and pulping; s4, inactivating enzyme; s5, enzymolysis; s6, settling and clarifying; s7, filtering by using diatomite; s8, vacuum concentration; and S9, sterilizing and filling.
Description
Technical Field
The invention relates to the technical field of carrot juice processing, in particular to a processing technology of concentrated carrot clear juice.
Background
It is known that carrot juice is a vegetable juice squeezed from fresh carrots as a main raw material. The carrot is rich in various nutrient substances such as carotene and the like, and has various effects of improving eyesight, beautifying, enhancing immunity and the like.
Concentrated carrot juice in the market is mostly turbid juice; the concentrated carrot clear juice produced by other concentrated fruit and vegetable juice processes is easy to generate precipitate.
Disclosure of Invention
In order to solve the technical problems, the invention provides a processing technology of concentrated carrot clear juice, the flow is simple, the energy consumption is low, and the prepared carrot clear juice can be applied to clear fruit and vegetable juice beverages and brings the peculiar fragrance of carrots without influencing the clarity of final products.
The invention relates to a processing technology of concentrated carrot clear juice, which comprises the following steps:
s1, cleaning and finishing raw materials: removing silt, weeds and the like on the surfaces of the carrots;
s2, cutting and precooking: cutting carrots into blocks by using a vegetable cutter, precooking and softening the carrots by using a spiral precooking machine, and simultaneously adding 4-8 per mill of citric acid for color protection and pH adjustment;
s3, crushing and pulping: crushing and pulping the pre-cooked carrots into raw carrot pulp by using a double-channel pulping machine;
s4, enzyme deactivation: inactivating plant enzymes contained in the carrot pulp by using a sleeve sterilizer;
s5, enzymolysis: adding compound pectinase (1.0-2.0 ‰) and amylase (0.2-0.5 ‰), controlling enzymolysis temperature at 45-55 deg.C, and enzymolysis time for 1.5-2.5 hr;
s6, settling and clarifying: adding 5-10 per mill of chitosan into the carrot raw stock after enzymolysis, and settling for 0.5-1.0 h;
s7, filtering by using diatomite: adding 5-10 per mill 800# diatomite into the fruit pulp, and filtering by using a plate-and-frame filter press; then adding 300# diatomite and 10# diatomite by a ratio of 3:1 for 5-8 per mill, and filtering by using a diatomite filter to obtain clear carrot raw juice;
s8, vacuum concentration: concentrating the carrot raw juice to 38-42Brix by using a triple-effect evaporator;
s9, sterilizing and filling: sterilizing the twice concentrated carrot juice by a tube sterilizer (121 ℃, 30s), and filling to obtain the final product of concentrated carrot juice.
In the processing technology of the concentrated carrot juice, the step S1 further comprises removing damaged carrots by manual trimming.
The invention relates to a processing technology of concentrated carrot clear juice, wherein in the step S4, the temperature of a sleeve is raised to 88-92 ℃, and the outlet temperature is 48-52 ℃.
In the processing technology of the concentrated carrot clear juice, the enzymolysis end point judgment mode in the step S5 is as follows: the carrot pulp is taken and naturally filtered by filter paper, and then the filtrate is taken for pectin test (the ratio of acidified alcohol to the filtrate is 1:1, the result is negative) and starch test (0.01mol/l iodine standard solution is dripped into about 20ml of the filtrate, the result is negative, namely no color change occurs).
According to the processing technology of the concentrated carrot clear juice, in the step S6, chitosan is dissolved in warm water with the pH value of 3.8-4.2 and then added.
Compared with the prior art, the invention has the beneficial effects that: fresh carrots are pre-cooked, crushed and pulped to prepare carrot raw stock, and then the carrot raw stock is subjected to enzymolysis, sedimentation, diatomite filtration and concentration to obtain concentrated carrot clear juice, so that the clear state can be kept for a long time, and the special smell of the fresh carrots is kept.
Detailed Description
The following examples are given to further illustrate the embodiments of the present invention. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
Example 1:
s1, cleaning and finishing raw materials: removing silt, weeds and the like on the surfaces of the carrots, and manually trimming to remove the damaged carrots;
s2, cutting and precooking: cutting carrots into blocks by using a vegetable cutter, precooking and softening the carrots by using a spiral precooking machine, and simultaneously adding 4 per mill of citric acid for color protection and pH adjustment;
s3, crushing and pulping: crushing and pulping the pre-cooked carrots into raw carrot pulp by using a double-channel pulping machine;
s4, enzyme deactivation: inactivating the plant enzymes contained in the carrot pulp by using a sleeve sterilizer, wherein the sleeve heating temperature is 88-92 ℃, and the outlet temperature is 48-52 ℃;
s5, enzymolysis: adding compound pectinase (2.0 per mill) and amylase (0.5 per mill), controlling the enzymolysis temperature at 45-55 deg.C, and the enzymolysis time at 1.5-2.5 hr; the enzymolysis end point judgment mode is as follows: naturally filtering carrot pulp by using filter paper, and performing pectin test (the ratio of acidified alcohol to filtrate is 1:1, the result should be negative) and starch test (0.01mol/l iodine standard solution is dropped into about 20ml of filtrate, the result should be negative, namely no color change occurs);
s6, settling and clarifying: adding 5 ‰ chitosan (dissolved in warm water of pH3.8-4.2, and then adding) into the radix Dauci Sativae juice after enzymolysis, and settling for 0.5-1.0 hr;
s7, filtering by using diatomite: adding 10 per mill 800# diatomite into the fruit pulp, and filtering by using a plate-and-frame filter press; adding 300# diatomite and 10# diatomite by 5 per mill according to the proportion of 3:1, and filtering by using a diatomite filter to obtain clear carrot raw juice;
s8, vacuum concentration: concentrating the carrot raw juice to 38-42Brix by using a triple-effect evaporator;
s9, sterilizing and filling: sterilizing the twice concentrated carrot juice by a tube sterilizer (121 ℃, 30s), and filling to obtain the final product of concentrated carrot juice.
Example 2:
s1, cleaning and finishing raw materials: removing silt, weeds and the like on the surfaces of the carrots, and manually trimming to remove the damaged carrots;
s2, cutting and precooking: cutting carrots into blocks by using a vegetable cutter, precooking and softening the carrots by using a spiral precooking machine, and simultaneously adding 8 per mill of citric acid for color protection and pH adjustment;
s3, crushing and pulping: crushing and pulping the pre-cooked carrots into raw carrot pulp by using a double-channel pulping machine;
s4, enzyme deactivation: inactivating the plant enzymes contained in the carrot pulp by using a sleeve sterilizer, wherein the sleeve heating temperature is 88-92 ℃, and the outlet temperature is 48-52 ℃;
s5, enzymolysis: adding compound pectinase (1.0 per mill) and amylase (0.2 per mill), controlling the enzymolysis temperature at 45-55 deg.C, and the enzymolysis time at 1.5-2.5 hr; the enzymolysis end point judgment mode is as follows: naturally filtering carrot pulp by using filter paper, and performing pectin test (the ratio of acidified alcohol to filtrate is 1:1, the result should be negative) and starch test (0.01mol/l iodine standard solution is dropped into about 20ml of filtrate, the result should be negative, namely no color change occurs);
s6, settling and clarifying: adding 10 ‰ chitosan (dissolved in warm water of pH3.8-4.2, and then adding) into the radix Dauci Sativae juice after enzymolysis, and settling for 0.5-1.0 hr;
s7, filtering by using diatomite: adding 5 per mill 800# diatomite into the fruit pulp, and filtering by using a plate-and-frame filter press; adding 300# diatomite and 10# diatomite by 8 per mill according to the proportion of 3:1, and filtering by using a diatomite filter to obtain clear carrot raw juice;
s8, vacuum concentration: concentrating the carrot raw juice to 38-42Brix by using a triple-effect evaporator;
s9, sterilizing and filling: sterilizing the twice concentrated carrot juice by a tube sterilizer (121 ℃, 30s), and filling to obtain the final product of concentrated carrot juice.
Example 3:
s1, cleaning and finishing raw materials: removing silt, weeds and the like on the surfaces of the carrots, and manually trimming to remove the damaged carrots;
s2, cutting and precooking: cutting carrots into blocks by using a vegetable cutter, precooking and softening the carrots by using a spiral precooking machine, and adding 7 per mill of citric acid for color protection and pH adjustment;
s3, crushing and pulping: crushing and pulping the pre-cooked carrots into raw carrot pulp by using a double-channel pulping machine;
s4, enzyme deactivation: inactivating the plant enzymes contained in the carrot pulp by using a sleeve sterilizer, wherein the sleeve heating temperature is 88-92 ℃, and the outlet temperature is 48-52 ℃;
s5, enzymolysis: adding compound pectinase (1.5 per mill) and amylase (0.34 per mill), controlling the enzymolysis temperature at 45-55 deg.C, and the enzymolysis time at 1.5-2.5 hr; the enzymolysis end point judgment mode is as follows: naturally filtering carrot pulp by using filter paper, and performing pectin test (the ratio of acidified alcohol to filtrate is 1:1, the result should be negative) and starch test (0.01mol/l iodine standard solution is dropped into about 20ml of filtrate, the result should be negative, namely no color change occurs);
s6, settling and clarifying: adding 7 ‰ chitosan (dissolved in warm water of pH3.8-4.2, and then adding) into the radix Dauci Sativae juice after enzymolysis, and settling for 0.5-1.0 hr;
s7, filtering by using diatomite: adding 8 per mill 800# diatomite into the fruit pulp, and filtering by using a plate-and-frame filter press; adding 7 per mill of 300# diatomite and 10# diatomite according to the proportion of 3:1, and filtering by using a diatomite filter to obtain clear carrot raw juice;
s8, vacuum concentration: concentrating the carrot raw juice to 38-42Brix by using a triple-effect evaporator;
s9, sterilizing and filling: sterilizing the twice concentrated carrot juice by a tube sterilizer (121 ℃, 30s), and filling to obtain the final product of concentrated carrot juice.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present invention, and these modifications and variations should also be regarded as the protection scope of the present invention.
Claims (5)
1. A processing technology of concentrated carrot clear juice is characterized by comprising the following steps:
s1, cleaning and finishing raw materials: removing silt, weeds and the like on the surfaces of the carrots;
s2, cutting and precooking: cutting carrots into blocks by using a vegetable cutter, precooking and softening the carrots by using a spiral precooking machine, and simultaneously adding 4-8 per mill of citric acid for color protection and pH adjustment;
s3, crushing and pulping: crushing and pulping the pre-cooked carrots into raw carrot pulp by using a double-channel pulping machine;
s4, enzyme deactivation: inactivating plant enzymes contained in the carrot pulp by using a sleeve sterilizer;
s5, enzymolysis: adding compound pectinase (1.0-2.0 ‰) and amylase (0.2-0.5 ‰), controlling enzymolysis temperature at 45-55 deg.C, and enzymolysis time for 1.5-2.5 hr;
s6, settling and clarifying: adding 5-10 per mill of chitosan into the carrot raw stock after enzymolysis, and settling for 0.5-1.0 h;
s7, filtering by using diatomite: adding 5-10 per mill 800# diatomite into the fruit pulp, and filtering by using a plate-and-frame filter press; then adding 300# diatomite and 10# diatomite by a ratio of 3:1 for 5-8 per mill, and filtering by using a diatomite filter to obtain clear carrot raw juice;
s8, vacuum concentration: concentrating the carrot raw juice to 38-42Brix by using a triple-effect evaporator;
s9, sterilizing and filling: sterilizing the twice concentrated carrot juice by a tube sterilizer (121 ℃, 30s), and filling to obtain the final product of concentrated carrot juice.
2. The process of claim 1, wherein said step S1 further comprises removing damaged carrots by manual trimming.
3. The process according to claim 2, wherein the temperature of the casing pipe in step S4 is raised to 88-92 ℃ and the outlet temperature is raised to 48-52 ℃.
4. The process of claim 3, wherein the enzymatic hydrolysis endpoint determination in step S5 is performed by: the carrot pulp is taken and naturally filtered by filter paper, and then the filtrate is taken for pectin test (the ratio of acidified alcohol to the filtrate is 1:1, the result is negative) and starch test (0.01mol/l iodine standard solution is dripped into about 20ml of the filtrate, the result is negative, namely no color change occurs).
5. The process of claim 4, wherein the chitosan is dissolved in warm water of pH3.8-4.2 and then added in step S6.
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| CN202010830543.1A CN111838473A (en) | 2020-08-18 | 2020-08-18 | Processing technology of concentrated carrot clear juice |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254008A (en) * | 2008-04-11 | 2008-09-03 | 江苏大学 | Composite clarification fruit vegetables juice drink products and preparation |
| CN107568528A (en) * | 2017-10-30 | 2018-01-12 | 格瑞果汁工业（天津）有限公司 | A kind of manufacture craft of red date concentrated juice |
| CN107981136A (en) * | 2017-10-31 | 2018-05-04 | 格瑞果汁工业（天津）有限公司 | The preparation method of compound lactobacillus-fermencucumber sweet orange carrot juice |
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2020
- 2020-08-18 CN CN202010830543.1A patent/CN111838473A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101254008A (en) * | 2008-04-11 | 2008-09-03 | 江苏大学 | Composite clarification fruit vegetables juice drink products and preparation |
| CN107568528A (en) * | 2017-10-30 | 2018-01-12 | 格瑞果汁工业（天津）有限公司 | A kind of manufacture craft of red date concentrated juice |
| CN107981136A (en) * | 2017-10-31 | 2018-05-04 | 格瑞果汁工业（天津）有限公司 | The preparation method of compound lactobacillus-fermencucumber sweet orange carrot juice |
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