CN112806584A

CN112806584A - Fig juice steaming equipment and preparation method of fig juice

Info

Publication number: CN112806584A
Application number: CN202110025423.9A
Authority: CN
Inventors: 高扬; 李树海
Original assignee: Tianjin Academy of Agricultural Sciences
Current assignee: Tianjin Academy of Agricultural Sciences
Priority date: 2021-01-08
Filing date: 2021-01-08
Publication date: 2021-05-18

Abstract

The application provides a fig juice steaming device and a fig juice preparation method, wherein the device comprises a hollow double-layer shell and a juice steaming pot cover, the juice steaming pot cover is arranged above the hollow double-layer shell, a steaming grate, a steam disperser and a steam pipe are sequentially arranged in the hollow double-layer shell from top to bottom, the steaming grate is arranged in the hollow double-layer shell through a steaming grate support, a juice flow groove is arranged below the inner part of the hollow double-layer shell, a steam inlet pipe and a juice outlet pipe are arranged on the hollow double-layer shell, the steam inlet pipe is communicated with the steam pipe, and the juice outlet pipe is communicated with the juice flow groove; the method comprises the steps of screening raw materials; cleaning; controlling the temperature and steaming the juice; standing and canning; and (5) sterilizing and refrigerating. In this application, through adopting the scheme, can obtain fig fruit juice through the steaming juice method, adopt the nondestructive technology to produce fruit juice, greatly reduced the destruction to fig nutrient composition, gained fruit juice clarity is high, the taste is sweet and beautiful more.

Description

Fig juice steaming equipment and preparation method of fig juice

Technical Field

The application relates to the technical field of food processing, in particular to fig juice steaming equipment and a fig juice preparation method.

Background

The fig has sweet taste, unique flavor and rich nutrition. The fruit is rich in selenium, potassium, calcium, vitamins, unsaturated fatty acid and other nutrient components, also contains antioxidant active substances and pharmacological active substances, has the effects of helping digestion, treating sphagitis, stopping diarrhea, resisting aging and the like, and is known as the 'guard for human health in the twenty-first century'. The fructus fici contains psoralen, coumarin, etc. and has effects of resisting cancer, reducing blood sugar, improving immunity and treating cancer.

Fig is one of the most perishable seasonal fruits, researchers are dedicated to research on related technologies for prolonging the fresh-keeping period of fig, and the fresh-keeping period of fig can be prolonged to a certain extent through comprehensive implementation of low temperature, preservative and packaging treatment technologies, but the fresh-keeping problem of fig cannot be thoroughly solved. Therefore, fig industry chain can be better prolonged by developing fig processing products, and the added value of agricultural products is improved. The fig juice is a better fig processing method, the juice is squeezed out mainly by a juicer in the household fresh fig juice preparation process, but the quality guarantee period is short, and the fig juice needs to be drunk as soon as possible. Generally, the fig juice is prepared by mixing the fig juice with water in a certain proportion, pulping or squeezing, and centrifuging or filtering to obtain the juice, wherein additives such as a clarifying agent, a stabilizing agent or a color fixative and the like are added in the process to improve the quality of the juice, the process is complicated, the original nutritional value of figs is reduced, and the operation steps are complicated.

Disclosure of Invention

The application aims to overcome the defects in the prior art, and provides fig juice steaming equipment and a fig juice preparation method, which can solve the problems of complicated procedures, long time, poor color and luster and damaged nutritional ingredients of the fig juice preparation method.

The application provides a fig juice equipment on the one hand, including cavity double shell and juice pot cover, the juice pot cover sets up cavity double shell top, from last to having set gradually under to in the cavity double shell and evaporating grate, steam deconcentrator and steam pipe, it is in through evaporating the grate support setting to evaporate the grate in the cavity double shell, cavity double shell inside below is provided with the juice chute, it advances the pipe and goes out the juice pipe to be provided with steam on the cavity double shell, steam advance the pipe with the steam pipe is linked together, go out the juice pipe with the juice chute is linked together.

Furthermore, a lifting support is arranged on one side of the hollow double-layer shell, a shaking hand wheel, a pulley and a lifting hook are arranged on the lifting support, a lifting rope is arranged in the shaking hand wheel, and the lifting rope is connected with the lifting hook through the pulley.

Furthermore, the steaming grate comprises a steaming grate screen, a lifting rod and a peripheral baffle plate, wherein the lifting rod is arranged on the steaming grate screen, and the peripheral baffle plate is arranged at the edge of the steaming grate screen.

Further, a cooker cover handle, a lifting hook, a safety valve and a pressure gauge are arranged on the juice steaming cooker cover, and the juice steaming cooker cover is connected with the hollow double-layer shell through a pressing lock catch.

Further, the slope of juice launder is 1 ~ 3%.

Furthermore, an air inlet control valve is arranged on the steam inlet pipe, a juice outlet control valve is arranged on the juice outlet pipe, a plurality of vent holes are formed in the steam disperser, and round through holes are uniformly distributed in the steam pipe.

Another aspect of the present application provides a method for preparing fig juice, comprising the following steps:

s1, screening raw materials, and picking mature boji red fruits with the maturity of over seven percent; after picking, removing the fruits with scabs, fruit fly harm, softening and rotting;

s2, cleaning;

s3, temperature-controlled juice steaming;

s4, standing and canning;

and S5, sterilizing and refrigerating.

Further, the temperature-controlled juice steaming is specifically characterized in that the figs are placed in juice steaming equipment in order, fruit holes face downwards, juice can flow out conveniently, after the fruits are fully placed, the fruits are heated by an electric heating steam generator, the fruits are heated by steam, the temperature is controlled to be 90-120 ℃, and the juice steaming time is 30-60 min; the working pressure of the electric heating steam generator is 0.7Mpa, the rated power is 12KW, the rated evaporation capacity is 73kg/H, the rated steam temperature is 171 ℃, and the rated water capacity is 28L.

Further, the standing and canning specifically comprises the steps of closing the electric heating steam generator, reducing the temperature of the juice steaming equipment, standing for 30-75 min, opening the juice outlet control valve, and filling the juice into a plastic bottle.

Further, the sterilization and refrigeration specifically comprises the steps of sterilizing at 105-110 ℃ for 20-40 seconds, and finally refrigerating and storing at 4 ℃.

In the embodiment of the application, by adopting the technical scheme, the fig juice can be obtained by a juice steaming method, and the juice is produced by adopting a nondestructive technology, so that the damage to the nutrient components of fig is greatly reduced, and the obtained juice has high clarity and is more sweet in taste;

the method overcomes the difficulty of low juice yield of the traditional juice extraction method, can effectively reduce the soluble pectin content of the fig juice, has the juice yield of 50 percent, and greatly improves the juice yield of the traditional squeezing treatment;

the fig is a current picked fruit (subjected to purification pretreatment), and steam is added to obtain a pure product; the loading and unloading process adopts auxiliary machinery to facilitate operation; the steam-pressing process is carried out step by step, and is automatically controlled, so that the quality of the product can be ensured; high-temperature sterilization is carried out in the steam autoclaving process, so that the aseptic requirement of the product production process can be ensured; the aseptic environment in the filling process can ensure that the product is filled without infection; the safety valve is arranged at the upper part of the still pressure, and the safety of the still pressure process can be ensured by cleaning and filtering the safety valve; the juice steaming equipment adopts a double-layer design, so that the steam utilization efficiency can be improved; the adopted matched steam generator can automatically adjust the output temperature and pressure according to the control requirement.

The obtained fruit juice has good stability, the color change of the fruit juice is small after the fruit juice is stored for 3 months in a refrigerating way, the fruit juice has good color stability, the use of additives such as clarification treatment and color protection agents is reduced, and the fruit juice is more natural and healthy.

Drawings

The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:

FIG. 1 is a schematic overall structure diagram of an embodiment of the present application;

FIG. 2 is a schematic diagram of an internal structure according to an embodiment of the present application;

FIG. 3 is a schematic view of the steaming grate according to an embodiment of the present application;

FIG. 4 is a schematic diagram of an overall structure of a steam disperser according to an embodiment of the present application;

FIG. 5 is a GC-MS total ion chromatogram of the aroma components of Boji red fig distilled juice according to another embodiment of the present invention.

Wherein, 1-hollow double-layer shell; 2-steaming the juice pot cover; 3-pot cover handle; 4-lifting the hook; 5-safety valve; 6-pressure gauge; 7-pressing and locking; 8-shaking the hand wheel; 9-lifting the lifting rope; 10-hoisting a bracket; 11-a pulley; 12-a hook; 13-an intake control valve; 14-a steam inlet pipe; 15-juice outlet control valve; 16-juice outlet pipe; 17-steaming grate; 18-steaming grate support; 19-a steam disperser; 20-juice launder; 21-a steam pipe; 22-steaming grate screen mesh; 23-a peripheral baffle; 24-a boom; 25-air vent.

Detailed Description

In order to make the objects, technical solutions and advantages of the present application more apparent, the technical solutions of the present application will be described in detail and completely with reference to the following specific embodiments of the present application and the accompanying drawings. It should be apparent that the described embodiments are only some of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

The technical solutions provided by the embodiments of the present application are described in detail below with reference to the accompanying drawings.

As shown in fig. 1 to 4, the present embodiment provides a fig juice steaming device, including cavity double-deck casing 1 and juice steaming pot cover 2, juice steaming pot cover 2 sets up in cavity double-deck casing 1 top, from last to having set gradually in cavity double-deck casing 1 down and having evaporated grate 17, steam disperser 19 and steam pipe 21, evaporate grate 17 and pass through to evaporate grate support 18 and set up in cavity double-deck casing 1, the inside below of cavity double-deck casing 1 is provided with juice launder 20, the slope of juice launder 20 is 1 ~ 3%, be favorable to the juice from the juice launder 20 in the juice pipe 16 of flowing into. The hollow double-layer shell 1 is provided with a steam inlet pipe 14 and a fruit juice outlet pipe 16, the steam inlet pipe 14 is provided with an air inlet control valve 13, and the fruit juice outlet pipe 16 is provided with a fruit juice outlet control valve 15. The steam inlet pipe 14 is communicated with the steam pipe 21, and the juice outlet pipe 16 is communicated with the juice trough 20. The steam disperser 19 is provided with a plurality of vent holes 25. Round through holes are uniformly distributed on the steam pipe 21. Can ensure the even distribution of steam and the quality and the juice yield of the fruit juice.

A lifting support 10 is arranged on one side of the hollow double-layer shell 1, a shaking hand wheel 8, a pulley 11 and a lifting hook 12 are arranged on the lifting support 10, a lifting rope 9 is arranged in the shaking hand wheel 8, and the lifting rope 9 is connected with the lifting hook 12 through the pulley 11. Through the shaking hand wheel 8, the pulley 11 and the lifting hook 12 which are arranged, the movement of the juice steaming pot cover 2 can be facilitated, the operation of an operator is facilitated, and time and labor are saved.

The steaming grate 17 comprises a steaming grate screen 22, a lifting rod 24 and a peripheral baffle plate 23, wherein the lifting rod 24 is arranged on the steaming grate screen 22, and the peripheral baffle plate 23 is arranged at the edge of the steaming grate screen 22. The lifting rod 24 can facilitate taking and placing of the steaming grate 17, and meanwhile, operators can be prevented from directly touching fruits, so that the product quality and the product sanitation are guaranteed. The peripheral baffle 23 prevents the fruit from rolling off the edge of the steaming grate 17 during operation.

The juice steaming pot cover 2 is provided with a pot cover handle 3, a lifting hook 4, a safety valve 5 and a pressure gauge 6, and the juice steaming pot cover 2 is connected with the hollow double-layer shell 1 through a pressing lock catch 7, so that the sealing performance of the whole structure is ensured. The lifting hook 4 is matched with the lifting hook 12 to facilitate taking the juice steaming pot cover 2.

After the raw materials (figs) are primarily treated, the raw materials are put into a steaming grate 17, a lifting hook 12 is connected with a lifting rod 24 on the steaming grate 17, the steaming grate 17 is lifted into a hollow double-layer shell 1 one by rotating a shaking hand wheel 8, a juice steaming pot cover 2 is placed on the hollow double-layer shell 1 by the lifting hook 12, and a pressing lock catch 7 is fastened one by one, so that the good tightness of juice steaming equipment is ensured; next, entering a preheating stage, enabling the steam generator to enter a circular perforated steam pipe 21 through a steam inlet pipe 14 according to set steam parameters, dispersing the steam into an autoclave device, and enabling the steam to enter a steam pressure area through a steam disperser 19; when the temperature and the pressure reach set values, entering an initial stage of steaming and pressing, adjusting the steam supply amount and the steam temperature, and starting to leach the juice from the heated figs, wherein the juice yield is relatively high in the stage; after a certain time of autoclaving, entering the later stage of autoclaving, properly increasing the steam pressure at the moment, further leaching the fruit juice, allowing the leached fruit juice to downwards pass through a steam disperser 19 and enter a fruit juice launder 20 by virtue of gravity, and accumulating a certain amount of fruit juice in the fruit juice launder 20; then, the operation is stopped, steam supply is stopped at the moment, and aseptic environment filling is started when the pressure is reduced to normal pressure and the temperature is reduced to 40 ℃; the juice enters the aseptic filling area through the juice outlet tube 16 and is automatically filled by filling equipment. After the filling is finished, the pressing lock catch 7 is opened, the juice steaming pot cover 2 is opened by means of the lifting hook 12, the steaming grate 17 filled with the steamed figs is cleaned one by one, and the steamed figs are collected for other use.

The embodiment provides a preparation method of fig juice,

s1, screening raw materials;

picking mature boji red fruits with the maturity of over seven percent in the whole growing season of the figs; after picking, removing fruits with scabs, fruit fly hazards and becoming soft and rotten, and preparing for processing; in growing season, if fructus fici is high in yield and concentrated in market, the collected fruit can be frozen in a freezer at-20 deg.C, and the fruit can be taken out for making juice after processing.

S2, cleaning;

s3, temperature-controlled juice steaming;

the fig is placed in the juice steaming equipment in order, fruit holes face downwards, and juice can flow out conveniently. After the juice is fully filled, heating by using an electric heating steam generator, and heating by using steam, wherein the temperature is controlled to be 90-120 ℃, and the juice steaming time is 30-60 min;

the working pressure of the electric heating steam generator is 0.7Mpa, the rated power is 12KW, the rated evaporation capacity is 73kg/H, the rated steam temperature is 171 ℃, and the rated water capacity is 28L.

S4, standing and canning;

and after the juice steaming is finished, closing the electric heating steam generator to reduce the temperature of the juice steaming equipment, continuously outputting the juice, standing for 30-75 min, opening the juice outlet control valve 15, and filling the juice into a plastic bottle.

S5, sterilizing and refrigerating

Sterilizing at 105-110 ℃ for 20-40 seconds, and finally refrigerating and storing at 4 ℃.

The obtained fig juice has a soluble solid content of 10-15%, a reducing sugar content of 85-120 g/L, a titratable acid content of 0.1-0.15%, and a protein content of 2-2.2 mg/g.

Specifically, the quality of the fig juice was analyzed and prepared according to different preparation parameters, as shown in table 1, which are different set preparation parameters.

TABLE 1 preparation parameters of the juices

Serial number	Temperature (. degree.C.)	Time (min)	Standing time (min)
				Example 1	90	30	30
Example 2	100	40	45
				Example 3	110	50	60
Example 4	120	60	75

The quality of the juice was analyzed according to the above parameters, as shown in table 2.

TABLE 2 fruit juice quality testing analysis

Serial number	Soluble solids%	Reducing sugar content g/L	Titratable acid%	Color of fruit juice	The juice yield%
						Example 1	12.3	85.6	0.08	Light red	42
Example 2	14.2	92.3	0.1	Red colour	47
						Example 3	15.3	118.6	0.1	Deep red color	50
Example 4	15	115	0.09	Deep red color	52

As can be seen from Table 2, the appropriate increase of temperature and steaming time is helpful for increasing the sugar content of the juice and increasing the juice yield, in four examples, the content of soluble solids is the highest and reaches 15.3%, the content of reducing sugar is 118.6g/L, and then the sugar content of the juice begins to decrease by prolonging the steaming time and increasing the temperature; the color change of the fruit juice is changed from light to dark, which indicates that the fruit content is gradually evaporated, and the juice yield of example 4 is the highest and is 52 percent; from the results of the experiments, it is considered that the effect of example 3 is the best, and the best flavor of fig can be expressed.

On the basis of this, we carried out an aroma analysis of the juice steamed out in example 3. 8mL of the steamed Boji red fruit juice was poured into a 15mL headspace bottle, and 2.0g of NaCl was added. And (3) carrying out solid phase micro-extraction and sample introduction operations by adopting a Thermo Triplus RSH automatic sample introduction device. The extraction head is made of polydimethylsiloxane/carbon sieve/divinylbenzene (PDMS/CAR/DVB) and is used after being activated. The temperature of the incubation furnace is 40 deg.C, the incubation time is 10min, the adsorption is performed at 40 deg.C for 30min, and the extraction head is thermally decomposed at 250 deg.C for 2 min. The gas chromatography used for the test was Thermo Trace1300, the mass spectrum was Thermo ISQ7000 and the column was HP-INNOWAX (length 30m, inner diameter 0.25mm, liquid membrane thickness 0.25 μm). The carrier gas was high purity helium with a flow rate of 1 mL/min. The solid phase micro-extraction adopts an automatic sample injection mode and a non-flow distribution mode. The temperature rising procedure of the column oven is as follows: keeping at 40 deg.C for 5min, heating to 100 deg.C at 2 deg.C/min for 1min, and heating to 220 deg.C at 8 deg.C/min for 5 min. The temperature of a mass spectrum transmission line is 250 ℃, the temperature of an ion source is 200 ℃, the ionization mode EI is adopted, the ion energy is 70eV, and the mass scanning range is 35-500 m/z. The mass spectrum of each component is searched by mass spectrum databases NIST 11s.LIB and Wiley 7.LIB and subjected to data analysis, the aroma components are confirmed, and meanwhile, the relative content of each component is calculated by using a peak area normalization method for quantification. The results are shown in FIG. 5 and Table 3.

Table 3 example 3 statistical table of main aroma components of fruit juice

The fruit juice obtained by the juice steaming method mainly comprises 8 aroma components including benzaldehyde, nonanal, n-hexanal, n-heptanal, n-octanal and the like, wherein the nonanal content is the highest and is 34.3% in relative percentage, benzaldehyde is adopted, the nonanal content is 20.77% in relative percentage, the nonanal has grease smell and sweet orange smell, and the benzaldehyde almond aroma components can be detected in fresh Boji red figs, but the relative content is changed, so that the aroma components of the fruit juice obtained by the juice steaming method are similar to those of the fresh fruits, and the original aroma of the figs can be basically kept.

By adopting the technical scheme, the fig juice can be obtained by a juice steaming method, and the juice is produced by adopting a nondestructive technology, so that the damage to the nutrient components of the fig is greatly reduced, and the obtained juice has high clarity and more sweet taste;

the fig is a current picked fruit (subjected to purification pretreatment), and steam is added to obtain a pure product; the loading and unloading process adopts auxiliary machinery to facilitate operation; the steam-pressing process is carried out step by step, and is automatically controlled, so that the quality of the product can be ensured; high-temperature sterilization is carried out in the steam autoclaving process, so that the aseptic requirement of the product production process can be ensured; the aseptic environment in the filling process can ensure that the product is filled without infection; the safety valve 5 is arranged at the upper part of the steam-pressing device, and the safety of the steam-pressing process can be ensured by cleaning and filtering the safety valve; the juice steaming equipment adopts a double-layer design, so that the steam utilization efficiency can be improved; the adopted matched steam generator can automatically adjust the output temperature and pressure according to the control requirement.

It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

The above are merely examples of the present application and are not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. The fig juice steaming equipment is characterized in that a steaming grate, a steam disperser and a steam pipe are sequentially arranged in the hollow double-layer shell from top to bottom, the steaming grate is arranged in the hollow double-layer shell through a steaming grate support, a juice flow groove is formed below the inner portion of the hollow double-layer shell, a steam inlet pipe and a juice outlet pipe are arranged on the hollow double-layer shell, the steam inlet pipe is communicated with the steam pipe, and the juice outlet pipe is communicated with the juice flow groove.

2. The fig juice steaming device according to claim 1, wherein a lifting support is arranged on one side of the hollow double-layer shell, a shaking hand wheel, a pulley and a lifting hook are arranged on the lifting support, a lifting rope is arranged in the shaking hand wheel, and the lifting rope is connected with the lifting hook through the pulley.

3. A fig juice steaming device according to claim 1 or 2, wherein the steaming grate comprises a steaming grate screen, a lifting rod and a peripheral baffle plate, the lifting rod is arranged on the steaming grate screen, and the peripheral baffle plate is arranged at the edge of the steaming grate screen.

4. The fig juice steaming device according to claim 3, wherein the juice steaming pot cover is provided with a pot cover handle, a lifting hook, a safety valve and a pressure gauge, and the juice steaming pot cover is connected with the hollow double-layer shell through a pressing lock catch.

5. The fig juice steaming device according to claim 1, wherein the slope of the juice trough is 1-3%.

6. The fig juice steaming device according to claim 1, wherein an inlet control valve is disposed on the steam inlet pipe, a juice outlet control valve is disposed on the juice outlet pipe, a plurality of vent holes are disposed on the steam disperser, and circular through holes are uniformly distributed on the steam pipe.

7. A preparation method of fig juice is characterized by comprising the following steps:

s2, cleaning;

s3, temperature-controlled juice steaming;

s4, standing and canning;

and S5, sterilizing and refrigerating.

8. The preparation method of fig juice according to claim 7, wherein the temperature-controlled juice steaming is specifically characterized in that figs are placed in a juice steaming device in order, fruit holes face downwards, juice flows out conveniently, after the juice is fully filled, the juice is heated by an electric heating steam generator and is heated by steam, the temperature is controlled to be 90-120 ℃, and the juice steaming time is 30-60 min; the working pressure of the electric heating steam generator is 0.7Mpa, the rated power is 12KW, the rated evaporation capacity is 73kg/H, the rated steam temperature is 171 ℃, and the rated water capacity is 28L.

9. The preparation method of fig juice according to claim 7, wherein the standing and canning is carried out by turning off the electric heating steam generator, lowering the temperature of the juice steaming equipment, standing for 30-75 min, opening a juice outlet control valve, and filling into a plastic bottle.

10. The method for preparing fig juice according to claim 7, wherein the sterilization and refrigeration is performed by sterilizing at 105-110 ℃ for 20-40 seconds, and finally performing refrigeration storage at 4 ℃.