CN113678970A - Apple juice applying VC and processing technology thereof - Google Patents
Apple juice applying VC and processing technology thereof Download PDFInfo
- Publication number
- CN113678970A CN113678970A CN202111009082.2A CN202111009082A CN113678970A CN 113678970 A CN113678970 A CN 113678970A CN 202111009082 A CN202111009082 A CN 202111009082A CN 113678970 A CN113678970 A CN 113678970A
- Authority
- CN
- China
- Prior art keywords
- juice
- fruit juice
- apple
- pressure
- apple juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015197 apple juice Nutrition 0.000 title claims abstract description 43
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 62
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 27
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 238000002372 labelling Methods 0.000 claims description 10
- 238000007872 degassing Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000007599 discharging Methods 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000009849 vacuum degassing Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 5
- 230000006378 damage Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000021448 clear apple juice Nutrition 0.000 description 1
- 235000021447 cloudy apple juice Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- 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
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses apple juice applying VC and a processing technology thereof, relating to the technical field of apple juice processing and comprising the following raw materials: 99.7 to 99.8 percent of apple juice and 0.2 to 0.3 percent of VC. This use apple juice and processing technology of VC, can guarantee the colourity of apple juice production, VC is utilized to apple juice production and is played the color protection effect, avoid the condition that the colour difference appears in apple juice colour, control VC 0.2-0.3% best concentration, avoid the condition that the concentration fruit juice taste appears partially sour partially astringent when guaranteeing fruit juice oxidation time, fruit juice is the fresh fruit juice that presses simultaneously and does not add any other raw materials or batching and additive except VC, the sweet taste of fruit juice only derives from apple itself, guarantee the taste of fruit juice, adopt the cold autoclaving technique of superhigh pressure, avoid causing the harm to equipment when guaranteeing the autoclaving effect, guarantee the actual life of equipment, the apple juice processing automation degree of VC of using simultaneously is high, when guaranteeing fruit juice production quality, promote the production efficiency of fruit juice.
Description
Technical Field
The invention relates to the technical field of apple juice processing, in particular to apple juice applying VC and a processing technology thereof.
Background
Apple juice is a health-improving drink and is also a source of soluble and insoluble cellulose. The apple juice comprises turbid apple juice and transparent apple juice. Their basic processing is the same except that a homogenisation step is used for cloudy apple juice and a clarification filtration step is used for clear apple juice.
The existing apple juice has the problems that the color changes in the production process, the sterilization effect of the apple juice is not ideal enough, and equipment is easy to damage after long-time working, so that the apple juice using VC and the processing technology thereof are provided.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the apple juice using VC and the processing technology thereof, and solves the problems in the background technology.
In order to achieve the purpose, the invention is realized by the following technical scheme that the apple juice applying VC comprises the following raw materials: 99.7 to 99.8 percent of apple juice and 0.2 to 0.3 percent of VC.
Optionally, the apple juice processing technology applying the VC comprises the following steps:
A. preparing materials;
B. centrifuging and degassing;
C. sterilizing under high pressure;
D. labeling and discharging.
Optionally, the apple juice processing technology applying the VC comprises the following specific steps:
A. stock preparation
Firstly weighing the weight of fruit raw materials, weighing VC according to the proportion of 0.2-0.3% of the weight of the raw materials, adding the VC into a VC tank, dissolving the VC with fresh juice, and receiving the fresh juice at a juice outlet by a clean stainless steel barrel prepared in advance, wherein the proportion of the fresh juice for dissolving VC is that 50 jin of the fresh juice is needed to dissolve VC every 1000 jin of the raw materials. In the production process, the size of the pump is adjusted according to the juicing speed, so that the addition amount of VC is controlled, and the whole body of the fresh juiced juice added with VC is injected into the material tank;
B. centrifugal degassing
The automatic opening is carried out, the fruit juice can be automatically filled into the weighing tank, after a certain weight is reached, the fruit juice is centrifuged by a centrifuge, and then the fruit juice is degassed by a vacuum degassing tank and finally reaches a finished product tank to wait for filling and sterilization;
C. high pressure sterilization
After filling fruit juice, conveying the fruit juice to a high-pressure sterilization room, orderly placing the fruit juice in a sterilization barrel, pushing the fruit juice into a high-pressure sterilization bin of HPP (high pressure propylene glycol) cold high-pressure sterilization equipment, automatically starting the equipment, setting parameters in advance before starting the equipment, controlling the pressure and the pressure maintaining time, and automatically injecting water, boosting the pressure, maintaining the pressure, draining the water and discharging the fruit juice from the bin;
D. labeling warehouse-out
Labeling and date marking are carried out on the fruit juice which is sterilized under high pressure and delivered out of the warehouse, the fruit juice is sent to a laboratory to detect relevant data, and the fruit juice is delivered out of the warehouse after the fruit juice is qualified.
Optionally, the centrifuge in the centrifugal degassing process in the step B is a horizontal centrifuge.
Optionally, the pressure in the autoclaving process in the step C is 550-580MPa, and the pressure maintaining time is 3 min.
The invention provides apple juice applying VC and a processing technology thereof, and the apple juice has the following beneficial effects: this use apple juice and processing technology of VC, can guarantee the colourity of apple juice production, VC is utilized to apple juice production and is played the color protection effect, avoid the condition that the colour difference appears in apple juice colour, control VC 0.2-0.3% best concentration, avoid the condition that the concentration fruit juice taste appears partially sour partially astringent when guaranteeing fruit juice oxidation time, fruit juice is the fresh fruit juice that presses simultaneously and does not add any other raw materials or batching and additive except VC, the sweet taste of fruit juice only derives from apple itself, guarantee the taste of fruit juice, adopt the cold autoclaving technique of superhigh pressure, avoid causing the harm to equipment when guaranteeing the autoclaving effect, guarantee the actual life of equipment, the apple juice processing automation degree of VC of using simultaneously is high, when guaranteeing fruit juice production quality, promote the production efficiency of fruit juice.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to specific embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Apple juice applying VC comprises the following raw materials: 99.7 to 99.8 percent of apple juice and 0.2 to 0.3 percent of VC.
The apple juice processing technology applying VC comprises the following specific steps:
A. stock preparation
Firstly weighing the weight of fruit raw materials, weighing VC according to the proportion of 0.2-0.3% of the weight of the raw materials, adding the VC into a VC tank, dissolving the VC with fresh juice, and receiving the fresh juice at a juice outlet by a clean stainless steel barrel prepared in advance, wherein the proportion of the fresh juice for dissolving VC is that 50 jin of the fresh juice is needed to dissolve VC every 1000 jin of the raw materials. In the production process, the size of the pump is adjusted according to the juicing speed, so that the addition amount of VC is controlled, and the whole body of the fresh juiced juice added with VC is injected into the material tank;
B. centrifugal degassing
The automatic opening is carried out, the fruit juice can be automatically filled into the weighing tank, after a certain weight is reached, the fruit juice is centrifuged by a centrifuge, and then the fruit juice is degassed by a vacuum degassing tank and finally reaches a finished product tank to wait for filling and sterilization;
the centrifugal machine in the centrifugal degassing process is a horizontal centrifugal machine;
C. high pressure sterilization
After filling fruit juice, conveying the fruit juice to a high-pressure sterilization room, orderly placing the fruit juice in a sterilization barrel, pushing the fruit juice into a high-pressure sterilization bin of HPP (high pressure propylene glycol) cold high-pressure sterilization equipment, automatically starting the equipment, setting parameters in advance before starting the equipment, controlling the pressure and the pressure maintaining time, and automatically injecting water, boosting the pressure, maintaining the pressure, draining the water and discharging the fruit juice from the bin;
the pressure in the high-pressure sterilization process is 550-580MPa, and the pressure maintaining time is 3 min;
D. labeling warehouse-out
Labeling and date marking are carried out on the fruit juice which is sterilized under high pressure and delivered out of the warehouse, the fruit juice is sent to a laboratory to detect relevant data, and the fruit juice is delivered out of the warehouse after the fruit juice is qualified.
In conclusion, the apple juice applying VC and the processing technology thereof comprise the following specific steps in use:
A. preparing materials: firstly weighing the weight of fruit raw materials, weighing VC according to the proportion of 0.2-0.3% of the weight of the raw materials, adding the VC into a VC tank, dissolving the VC with fresh juice, and receiving the fresh juice at a juice outlet by a clean stainless steel barrel prepared in advance, wherein the proportion of the fresh juice for dissolving VC is that 50 jin of the fresh juice is needed to dissolve VC every 1000 jin of the raw materials. In the production process, the size of the pump is adjusted according to the juicing speed, so that the addition amount of VC is controlled, and the whole body of the fresh juiced juice added with VC is injected into the material tank;
B. centrifugal degassing: the automatic opening is carried out, the fruit juice can be automatically filled into the weighing tank, after a certain weight is reached, the fruit juice is centrifuged by a centrifuge, and then the fruit juice is degassed by a vacuum degassing tank and finally reaches a finished product tank to wait for filling and sterilization;
C. high-pressure sterilization: after filling fruit juice, conveying the fruit juice to a high-pressure sterilization room, orderly placing the fruit juice in a sterilization barrel, pushing the fruit juice into a high-pressure sterilization bin of HPP (high pressure propylene glycol) cold high-pressure sterilization equipment, automatically starting the equipment, setting parameters in advance before starting the equipment, controlling the pressure and the pressure maintaining time, and automatically injecting water, boosting the pressure, maintaining the pressure, draining the water and discharging the fruit juice from the bin;
D. labeling and ex-warehouse: labeling and date marking are carried out on the fruit juice which is sterilized under high pressure and delivered out of the warehouse, the fruit juice is sent to a laboratory to detect relevant data, and the fruit juice is delivered out of the warehouse after the fruit juice is qualified.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (5)
1. Apple juice applying VC is characterized by comprising the following raw materials: 99.7 to 99.8 percent of apple juice and 0.2 to 0.3 percent of VC.
2. The apple juice applying VC according to claim 1, wherein the apple juice applying VC processing technology comprises the following steps:
A. preparing materials;
B. centrifuging and degassing;
C. sterilizing under high pressure;
D. labeling and discharging.
3. The apple juice with VC according to any one of claims 1 to 2, wherein the preparation method of the apple juice with VC comprises the following specific steps:
A. stock preparation
Firstly weighing the weight of fruit raw materials, weighing VC according to the proportion of 0.2-0.3% of the weight of the raw materials, adding the VC into a VC tank, dissolving the VC with fresh juice, and receiving the fresh juice at a juice outlet by a clean stainless steel barrel prepared in advance, wherein the proportion of the fresh juice for dissolving VC is that 50 jin of the fresh juice is needed to dissolve VC every 1000 jin of the raw materials. In the production process, the size of the pump is adjusted according to the juicing speed, so that the addition amount of VC is controlled, and the whole body of the fresh juiced juice added with VC is injected into the material tank;
B. centrifugal degassing
The automatic opening is carried out, the fruit juice can be automatically filled into the weighing tank, after a certain weight is reached, the fruit juice is centrifuged by a centrifuge, and then the fruit juice is degassed by a vacuum degassing tank and finally reaches a finished product tank to wait for filling and sterilization;
C. high pressure sterilization
After filling fruit juice, conveying the fruit juice to a high-pressure sterilization room, orderly placing the fruit juice in a sterilization barrel, pushing the fruit juice into a high-pressure sterilization bin of HPP (high pressure propylene glycol) cold high-pressure sterilization equipment, automatically starting the equipment, setting parameters in advance before starting the equipment, controlling the pressure and the pressure maintaining time, and automatically injecting water, boosting the pressure, maintaining the pressure, draining the water and discharging the fruit juice from the bin;
D. labeling warehouse-out
Labeling and date marking are carried out on the fruit juice which is sterilized under high pressure and delivered out of the warehouse, the fruit juice is sent to a laboratory to detect relevant data, and the fruit juice is delivered out of the warehouse after the fruit juice is qualified.
4. The apple juice processing technology applying VC according to claim 2, which is characterized in that: and C, the centrifugal machine in the centrifugal degassing process in the step B is a horizontal centrifugal machine.
5. The apple juice processing technology applying VC according to claim 2, which is characterized in that: and C, in the high-pressure sterilization process in the step C, the pressure is 550-580MPa, and the pressure maintaining time is 3 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111009082.2A CN113678970A (en) | 2021-08-31 | 2021-08-31 | Apple juice applying VC and processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111009082.2A CN113678970A (en) | 2021-08-31 | 2021-08-31 | Apple juice applying VC and processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113678970A true CN113678970A (en) | 2021-11-23 |
Family
ID=78584222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111009082.2A Pending CN113678970A (en) | 2021-08-31 | 2021-08-31 | Apple juice applying VC and processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113678970A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228295A (en) * | 2011-06-27 | 2011-11-02 | 中国农业机械化科学研究院 | Apple juice and preparation method thereof |
| CN103584232A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Making method of apple juice |
| CN104939224A (en) * | 2015-04-13 | 2015-09-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Apple juice beverage with fruit particle feeling and preparation method of apple juice beverage |
| CN110613071A (en) * | 2019-10-30 | 2019-12-27 | 山东农业大学 | High-flavonoid apple juice and preparation method thereof |
| CN113243477A (en) * | 2021-05-14 | 2021-08-13 | 中国海洋大学 | Composition for preventing browning of beverage and application thereof |
-
2021
- 2021-08-31 CN CN202111009082.2A patent/CN113678970A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228295A (en) * | 2011-06-27 | 2011-11-02 | 中国农业机械化科学研究院 | Apple juice and preparation method thereof |
| CN103584232A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Making method of apple juice |
| CN104939224A (en) * | 2015-04-13 | 2015-09-30 | 统一企业(中国)投资有限公司昆山研究开发中心 | Apple juice beverage with fruit particle feeling and preparation method of apple juice beverage |
| CN110613071A (en) * | 2019-10-30 | 2019-12-27 | 山东农业大学 | High-flavonoid apple juice and preparation method thereof |
| CN113243477A (en) * | 2021-05-14 | 2021-08-13 | 中国海洋大学 | Composition for preventing browning of beverage and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张东京，等: "苹果清汁饮料加工工艺的研究" * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102618412B (en) | A kind of formula of papaya wine and manufacturing process | |
| CN107841417A (en) | A kind of blueberry fruit wine and preparation method thereof | |
| CN106675904A (en) | Rose-scented low-alcohol grape wine brewing method | |
| CN104830631A (en) | Production method of multi-fruit wine | |
| CN103932336B (en) | A kind of pomegranate clear juice beverage and production method thereof | |
| CN102293237A (en) | Fruit particle jam flexible package can and processing technology thereof | |
| CN106085727B (en) | A kind of kiwi fruit ferment wine production technology | |
| CN113678970A (en) | Apple juice applying VC and processing technology thereof | |
| CN104988051A (en) | Making method of Dangshan pear seasoning vinegar | |
| KR20170092419A (en) | Sprout ginseng wine manufacturing method and a manufacturing apparatus utilizing a CO2 gas | |
| CN102188027A (en) | Method for making mulberry juice | |
| CN1216140C (en) | Raspberry wine brewing by combined bioenzyme method | |
| CN113621463A (en) | Apricot fruit wine and fermentation process thereof | |
| CN113273611A (en) | Preparation method of cyperus esculentus protein extract beverage | |
| CN114774230A (en) | Production process of green plum fruit wine combining soaking and fermentation | |
| CN114606086A (en) | Brewing process of health-preserving wine | |
| CN211100464U (en) | Chrysanthemum cleaning and sterilization treatment device | |
| CN114574303A (en) | Fruit wine and production process thereof | |
| CN105505654B (en) | It is a kind of for the natural plants juice bacteriostatic agent of wine production and its application | |
| CN110463950A (en) | A method of lotion is made with citrus fruit | |
| CN111165691A (en) | Raspberry fruit juice beverage and preparation method thereof | |
| CN104560485A (en) | New preparation method of grape wine and other fruit wines | |
| CN108902617A (en) | The preparation method of gooseberry beverage | |
| CN107118886A (en) | The preparation method of Phyllanthus embical fruit compound fruit wine | |
| CN116439331A (en) | Fruit pulp preparation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211123 |
|
| RJ01 | Rejection of invention patent application after publication |