CN112006196A - Processing method of fresh grape juice - Google Patents
Processing method of fresh grape juice Download PDFInfo
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- CN112006196A CN112006196A CN202011087673.7A CN202011087673A CN112006196A CN 112006196 A CN112006196 A CN 112006196A CN 202011087673 A CN202011087673 A CN 202011087673A CN 112006196 A CN112006196 A CN 112006196A
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- 238000007710 freezing Methods 0.000 claims abstract description 29
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- 238000004140 cleaning Methods 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 238000009924 canning Methods 0.000 claims abstract description 14
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- 239000007864 aqueous solution Substances 0.000 claims description 7
- 239000000460 chlorine Substances 0.000 claims description 7
- 229910052801 chlorine Inorganic materials 0.000 claims description 7
- 238000009928 pasteurization Methods 0.000 claims description 7
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- 239000010935 stainless steel Substances 0.000 claims description 5
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- 238000002360 preparation method Methods 0.000 claims description 4
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- 239000000126 substance Substances 0.000 abstract description 8
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 206010029410 night sweats Diseases 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
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- 239000001103 potassium chloride Substances 0.000 description 1
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Classifications
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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
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
-
- 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
- A23L2/42—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
- 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)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a processing method of fresh grape juice, which comprises the steps of sorting raw materials, cleaning, squeezing, freezing, sterilizing and aseptic canning. By adopting the processing method, the nutritional ingredients of the peel, pulp and kernel of the grape are fully utilized, the squeezing and freezing treatment are carried out, the frozen concentrated grape juice is thawed and then sterilized, the canning is carried out under the aseptic condition, and finally the high-temperature and high-pressure sterilization treatment is carried out, other substances are not added in the whole processing process, the processing method belongs to a pure natural green product, the nutritional value is high, the taste is good, the storage time is long, the deterioration is not easy to occur in the storage process, and the product can meet the requirements of more consumer groups; meanwhile, the method is convenient to operate, easy to control and short in production period, reduces the production cost and has important significance for the development of the grape industry.
Description
Technical Field
The invention belongs to the technical field of grape deep processing, and particularly relates to a processing method of fresh grape juice.
Background
Grapes, also known as grapes, belong to the fruit of the grape family, are deciduous vines, and are one of the oldest plants in the world. The grapes contain mineral substances such as calcium, potassium, phosphorus and iron, vitamins such as B1, B2, B6, C and P, and a plurality of amino acids required by human bodies, and the grapes are beneficial to neurasthenia and overfatigue when being eaten usually. After the grapes are made into raisins, the contents of sugar and iron are relatively high, and the raisins are good tonics for women, children and people with physical weakness and anemia. Grape is neutral in nature and sweet and sour in taste, and enters lung, spleen and kidney meridians; has effects in invigorating qi and blood, tonifying liver and kidney, promoting salivation, strengthening muscle and bone, relieving cough, relieving restlessness, invigorating qi and blood, and promoting urination; it can be used for treating deficiency of both qi and blood, cough due to lung deficiency, palpitation, night sweat, rheumatalgia, stranguria, edema, spleen deficiency, asthenia, edema, and dysuresia. The grapes can be eaten raw or made into raisins and wine, and women can benefit the body if drinking a small amount of wine; the grape has high medicinal value, can enrich the blood, invigorate the stomach, tonify qi, nourish the kidney and beautify the face, and is the best food for patients with nephritis, hepatitis, arthritis and anemia according to related research reports, and also can resist cancers and lung diseases.
Grape juice is juice squeezed from grape pulp, and contains plant fiber 0.5% and potassium chloride, iron, phosphorus, etc., and contains abundant easily digestible and absorbable sugar, and has carbohydrate content up to 16%, most of which is glucose, and is a nonalcoholic beverage. The existing grape juice preparation method generally discards substances such as peel, kernel and the like after the grape juice is treated, thereby not only causing serious production waste, but also aggravating the environmental management difficulty. The reason for this is that: grape skins and grape seeds are somewhat bitter and astringent, which can result in a reduced mouthfeel of the juice. However, grape skins have several benefits to the human body: firstly, the grape skin is rich in nutrient substances such as vitamins, proteins and the like; secondly, the grape skin contains antioxidant substances, which can play a good role in human skin, prevent skin diseases such as skin cancer and the like, and prevent cardiovascular and cerebrovascular diseases; thirdly, the grape skin contains natural pigment which is very useful for human body, which can help human body resist hyperglycemia and prevent dyspepsia. Meanwhile, in order to prolong the preservation time of the grape juice, other food additives are added in the existing grape juice preparation method.
With the development of social economy and the improvement of living standard of people, grape juice is popular with people as a beverage without alcohol, but the existing grape juice is added with other substances, so that the grape juice has low nutritive value and poor taste, and meanwhile, the grape juice has short quality guarantee period and cannot meet the market demand.
Disclosure of Invention
The invention aims at solving the technical problem of the prior art, provides a grape juice preparation method which is convenient to operate, easy to control and short in production period, and the prepared grape juice has high nutritive value, good taste, long preservation time and difficult deterioration in the preservation process, can meet the requirements of more consumer groups, and particularly relates to a fresh grape juice processing method.
In order to solve the technical problems, the invention adopts the technical scheme that: a processing method of fresh grape juice comprises the steps of raw material sorting, cleaning, squeezing, freezing treatment, sterilizing treatment and aseptic canning, and specifically comprises the following steps:
(1) sorting raw materials: selecting fresh grapes, stopping spraying pesticides 3 weeks before picking, selecting grapes with regular clusters and completely mature, and removing diseased fruits, rotten fruits and impurities;
(2) cleaning: selecting grape raw materials, then carrying out cleaning operation, and soaking the grapes in a sodium hydroxide aqueous solution with the mass concentration of 1-3% for 15-30 minutes; then, spraying and cleaning the whole grape by using chlorinated water with the chlorine content of 10-20 mg/L; finally, spraying and cleaning the whole grape by adopting negative ion water;
(3) squeezing: removing stems of cleaned grapes, crushing, then sending the grapes into a squeezer for squeezing, controlling the temperature of grape juice after squeezing to be 8-12 ℃, inputting the grape juice into a natural clarifying tank through a special pipeline, separating solid from liquid, naturally clarifying, and collecting juice products to obtain grape juice;
(4) freezing treatment: firstly freezing the clarified grape juice at minus 1-5 ℃, preserving heat for 1-4 days, and then separating the concentrated grape juice from the frozen object; freezing the separated concentrated grape juice for the second time at minus 3-8 ℃, preserving the heat for 1-4 days, and then separating the concentrated grape juice from the frozen object to obtain the frozen grape concentrated juice;
(5) and (3) sterilization treatment: thawing the obtained frozen grape concentrated juice at normal temperature, and performing pasteurization on the thawed grape juice to obtain sterilized grape juice;
(6) aseptic canning: and (3) cooling the sterilized grape juice to 15-25 ℃, filling glass bottles with designed weight specifications into the glass bottles in an aseptic environment, subpackaging, sealing the glass bottles by using a pull ring cover filled with a sealing rubber gasket to obtain a product, and finally uniformly packaging to obtain a finished grape juice product.
Further, in the processing method of the fresh grape juice, the grapes are soaked in a sodium hydroxide aqueous solution with the mass concentration of 2% in the cleaning process in the step (2), and the soaking time is 20-25 minutes; then, the whole grape fruits are sprayed and cleaned by using chlorinated water with the chlorine content of 15 mg/L; finally, spraying and cleaning the whole grape by adopting negative ion water;
further, in the processing method of the fresh grape juice, in the squeezing process in the step (3), before the grape juice is input into a natural clarifying tank through a special pipeline, the squeezed grape juice needs to be coarsely filtered once by a stainless steel filter screen with the mesh number of 80 so as to remove grape skin and seeds and other impurities leaked in the squeezing process.
Further, in the processing method of the fresh grape juice, the temperature of the first freezing is minus 3-4 ℃ and the temperature is kept for 2-3 days in the freezing treatment process in the step (4); the temperature of the second freezing is minus 5-6 ℃, and the temperature is kept for 2-3 days.
Further, in the processing method of the fresh grape juice, the pasteurization is to sterilize the thawed grape juice for 10-15 seconds at the temperature of 120 ℃ in the sterilization treatment process in the step (5).
Further, in the processing method of the fresh grape juice, in the aseptic canning process in the step (6), the glass bottle which is sealed and filled with the grape juice needs to be sterilized at high temperature and high pressure.
Further, the processing method of the fresh grape juice provided by the invention comprises the following process parameters: sterilizing at 121-123 deg.C and 1.4-1.5 MPa for 10-15 min.
Compared with the prior art, the processing method of the fresh grape juice has the beneficial effects that: the nutritional ingredients of the peel, pulp and kernel of the grape are fully utilized, the grape is squeezed and then is frozen, and frozen substances are separated by freezing, so that the sugar degree of grape juice can be effectively improved; the frozen grape concentrated juice is thawed, sterilized, canned under aseptic condition and finally sterilized at high temperature and high pressure, so that the quality guarantee period of the product can be prolonged to 10-12 months without deterioration. The grape juice prepared by the method disclosed by the invention is not added with other substances in the whole processing process, belongs to a pure natural green product, is high in nutritive value and good in taste, is long in storage time, is not easy to deteriorate in the storage process, and can meet the requirements of more consumer groups; meanwhile, the method is convenient to operate, easy to control and short in production period, reduces the production cost and has important significance for the development of the grape industry.
Detailed Description
In order to more fully explain the practice of the invention, the invention is further described with reference to the following specific examples. The examples are given solely for the purpose of illustration and are not intended to limit the scope of the invention.
The first embodiment is as follows:
a processing method of fresh grape juice comprises the steps of raw material sorting, cleaning, squeezing, freezing treatment, sterilizing treatment and aseptic canning, and specifically comprises the following steps:
(1) sorting raw materials: selecting fresh grapes, stopping spraying pesticides 3 weeks before picking, selecting grapes with regular clusters and completely mature, and removing diseased fruits, rotten fruits and impurities;
(2) cleaning: selecting grape raw materials, then carrying out cleaning operation, and soaking the grapes in a sodium hydroxide aqueous solution with the mass concentration of 1% for 25-30 minutes; then, the whole grape fruits are sprayed and cleaned by using chlorinated water with the chlorine content of 10 mg/L; finally, spraying and cleaning the whole grape by adopting negative ion water;
(3) squeezing: removing stems of cleaned grapes, crushing, then sending the grapes into a squeezer for squeezing, controlling the temperature of grape juice after squeezing to be 8-12 ℃, inputting the grape juice into a natural clarifying tank through a special pipeline, separating solid from liquid, naturally clarifying, and collecting juice products to obtain grape juice; before the grape juice is input into a natural clarifying tank through a special pipeline, the squeezed grape juice needs to be coarsely filtered once by adopting a stainless steel filter screen with the mesh number of 80 so as to remove grape skin, seeds and other impurities leaked in squeezing;
(4) freezing treatment: firstly freezing the clarified grape juice at minus 1-3 ℃, preserving heat for 3-4 days, and then separating the concentrated grape juice from the frozen object; freezing the separated concentrated grape juice for the second time at the temperature of minus 3-5 ℃, preserving the heat for 3-4 days, and then separating the concentrated grape juice from the frozen object to obtain the frozen grape concentrated juice;
(5) and (3) sterilization treatment: thawing the obtained frozen grape concentrated juice at normal temperature, and performing pasteurization on the thawed grape juice for 10-15 seconds under the specific sterilization condition of 120 ℃;
(6) aseptic canning: when the sterilized grape juice is cooled to 15-25 ℃, filling glass bottles with designed weight specifications into the glass bottles for subpackaging in an aseptic environment, sealing the glass bottles by using a pull ring cover filled with a sealing rubber gasket, and after sealing, performing high-temperature high-pressure sterilization treatment on the glass bottles filled with the grape juice, wherein the specific technological parameters are as follows: sterilizing at 121 deg.C and 1.4MPa for 15 min, sterilizing at high temperature and high pressure to obtain product, and packaging to obtain grape juice product.
Example two:
a processing method of fresh grape juice comprises the steps of raw material sorting, cleaning, squeezing, freezing treatment, sterilizing treatment and aseptic canning, and specifically comprises the following steps:
(1) sorting raw materials: selecting fresh grapes, stopping spraying pesticides 3 weeks before picking, selecting grapes with regular clusters and completely mature, and removing diseased fruits, rotten fruits and impurities;
(2) cleaning: selecting grape raw materials, then carrying out cleaning operation, and soaking the grapes in a sodium hydroxide aqueous solution with the mass concentration of 2% for 20-25 minutes; then, the whole grape fruits are sprayed and cleaned by using chlorinated water with the chlorine content of 15 mg/L; finally, spraying and cleaning the whole grape by adopting negative ion water;
(3) squeezing: removing stems of cleaned grapes, crushing, then sending the grapes into a squeezer for squeezing, controlling the temperature of grape juice after squeezing to be 8-12 ℃, inputting the grape juice into a natural clarifying tank through a special pipeline, separating solid from liquid, naturally clarifying, and collecting juice products to obtain grape juice; before the grape juice is input into a natural clarifying tank through a special pipeline, the squeezed grape juice needs to be coarsely filtered once by adopting a stainless steel filter screen with the mesh number of 80 so as to remove grape skin, seeds and other impurities leaked in squeezing;
(4) freezing treatment: firstly freezing the clarified grape juice at the temperature of minus 3-4 ℃, preserving heat for 2-3 days, and then separating the concentrated grape juice from the frozen object; freezing the separated concentrated grape juice for the second time at the temperature of minus 5-6 ℃, preserving the heat for 2-3 days, and then separating the concentrated grape juice from the frozen object to obtain the frozen grape concentrated juice;
(5) and (3) sterilization treatment: thawing the obtained frozen grape concentrated juice at normal temperature, and performing pasteurization on the thawed grape juice for 10-15 seconds under the specific sterilization condition of 120 ℃;
(6) aseptic canning: when the sterilized grape juice is cooled to 15-25 ℃, filling glass bottles with designed weight specifications into the glass bottles for subpackaging in an aseptic environment, sealing the glass bottles by using a pull ring cover filled with a sealing rubber gasket, and after sealing, performing high-temperature high-pressure sterilization treatment on the glass bottles filled with the grape juice, wherein the specific technological parameters are as follows: sterilizing at 122 deg.C and 1.45MPa for 12 min, sterilizing at high temperature and high pressure to obtain product, and packaging to obtain grape juice product.
Example three:
a processing method of fresh grape juice comprises the steps of raw material sorting, cleaning, squeezing, freezing treatment, sterilizing treatment and aseptic canning, and specifically comprises the following steps:
(1) sorting raw materials: selecting fresh grapes, stopping spraying pesticides 3 weeks before picking, selecting grapes with regular clusters and completely mature, and removing diseased fruits, rotten fruits and impurities;
(2) cleaning: selecting grape raw materials, then carrying out cleaning operation, and soaking the grapes in a 3% sodium hydroxide aqueous solution for 15-20 minutes; then, the whole grape fruits are sprayed and cleaned by using chlorinated water with the chlorine content of 20 mg/L; finally, spraying and cleaning the whole grape by adopting negative ion water;
(3) squeezing: removing stems of cleaned grapes, crushing, then sending the grapes into a squeezer for squeezing, controlling the temperature of grape juice after squeezing to be 8-12 ℃, inputting the grape juice into a natural clarifying tank through a special pipeline, separating solid from liquid, naturally clarifying, and collecting juice products to obtain grape juice; before the grape juice is input into a natural clarifying tank through a special pipeline, the squeezed grape juice needs to be coarsely filtered once by adopting a stainless steel filter screen with the mesh number of 80 so as to remove grape skin, seeds and other impurities leaked in squeezing;
(4) freezing treatment: firstly freezing the clarified grape juice at the temperature of minus 4-5 ℃, preserving heat for 1-2 days, and then separating the concentrated grape juice from the frozen object; freezing the separated concentrated grape juice for the second time at the temperature of minus 6-8 ℃, preserving the heat for 1-2 days, and then separating the concentrated grape juice from the frozen object to obtain the frozen grape concentrated juice;
(5) and (3) sterilization treatment: thawing the obtained frozen grape concentrated juice at normal temperature, and performing pasteurization on the thawed grape juice for 10-15 seconds under the specific sterilization condition of 120 ℃;
(6) aseptic canning: when the sterilized grape juice is cooled to 15-25 ℃, filling glass bottles with designed weight specifications into the glass bottles for subpackaging in an aseptic environment, sealing the glass bottles by using a pull ring cover filled with a sealing rubber gasket, and after sealing, performing high-temperature high-pressure sterilization treatment on the glass bottles filled with the grape juice, wherein the specific technological parameters are as follows: sterilizing at 122 deg.C and 1.5MPa for 10 min, sterilizing at high temperature and high pressure to obtain product, and packaging to obtain grape juice product.
The above-mentioned embodiments only express the specific embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention.
Claims (7)
1. A processing method of fresh grape juice is characterized in that: the processing method comprises the steps of raw material sorting, cleaning, squeezing, freezing, sterilizing and aseptic canning, and specifically comprises the following steps:
(1) sorting raw materials: selecting fresh grapes, stopping spraying pesticides 3 weeks before picking, selecting grapes with regular clusters and completely mature, and removing diseased fruits, rotten fruits and impurities;
(2) cleaning: selecting grape raw materials, then carrying out cleaning operation, and soaking the grapes in a sodium hydroxide aqueous solution with the mass concentration of 1-3% for 15-30 minutes; then, spraying and cleaning the whole grape by using chlorinated water with the chlorine content of 10-20 mg/L; finally, spraying and cleaning the whole grape by adopting negative ion water;
(3) squeezing: removing stems of cleaned grapes, crushing, then sending the grapes into a squeezer for squeezing, controlling the temperature of grape juice after squeezing to be 8-12 ℃, inputting the grape juice into a natural clarifying tank through a special pipeline, separating solid from liquid, naturally clarifying, and collecting juice products to obtain grape juice;
(4) freezing treatment: firstly freezing the clarified grape juice at minus 1-5 ℃, preserving heat for 1-4 days, and then separating the concentrated grape juice from the frozen object; freezing the separated concentrated grape juice for the second time at minus 3-8 ℃, preserving the heat for 1-4 days, and then separating the concentrated grape juice from the frozen object to obtain the frozen grape concentrated juice;
(5) and (3) sterilization treatment: thawing the obtained frozen grape concentrated juice at normal temperature, and performing pasteurization on the thawed grape juice to obtain sterilized grape juice;
(6) aseptic canning: and (3) cooling the sterilized grape juice to 15-25 ℃, filling glass bottles with designed weight specifications into the glass bottles in an aseptic environment, subpackaging, sealing the glass bottles by using a pull ring cover filled with a sealing rubber gasket to obtain a product, and finally uniformly packaging to obtain a finished grape juice product.
2. A process of fresh grape juice as claimed in claim 1 wherein: in the cleaning process in the step (2), soaking the grapes in a sodium hydroxide aqueous solution with the mass concentration of 2% for 20-25 minutes; then, the whole grape fruits are sprayed and cleaned by using chlorinated water with the chlorine content of 15 mg/L; and finally, spraying and cleaning the whole grape by using negative ion water.
3. According to claim 1. The processing method of the fresh grape juice is characterized by comprising the following steps: in the squeezing process of the step (3), before the grape juice is input into a natural clarifying tank through a special pipeline, the squeezed grape juice needs to be coarsely filtered once by a stainless steel filter screen with the mesh number of 80 so as to remove grape skin and seeds and other impurities leaked in squeezing.
4. A process of fresh grape juice as claimed in claim 1 wherein: in the freezing treatment process in the step (4), the temperature of the first freezing is minus 3-4 ℃, and the temperature is kept for 2-3 days; the temperature of the second freezing is minus 5-6 ℃, and the temperature is kept for 2-3 days.
5. A process of fresh grape juice as claimed in claim 1 wherein: in the sterilization treatment process in the step (5), the pasteurization is to sterilize the thawed grape juice for 10-15 seconds at the temperature of 120 ℃.
6. A process of fresh grape juice as claimed in claim 1 wherein: in the aseptic canning process in the step (6), the glass bottle which is sealed and filled with the grape juice needs to be sterilized at high temperature and high pressure.
7. A process for the preparation of fresh grape must according to claim 6, characterized in that: the high-temperature and high-pressure sterilization treatment adopts the following process parameters: sterilizing at 121-123 deg.C and 1.4-1.5 MPa for 10-15 min.
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