CN113951405A - Preparation method of fresh apple juice - Google Patents
Preparation method of fresh apple juice Download PDFInfo
- Publication number
- CN113951405A CN113951405A CN202111018415.8A CN202111018415A CN113951405A CN 113951405 A CN113951405 A CN 113951405A CN 202111018415 A CN202111018415 A CN 202111018415A CN 113951405 A CN113951405 A CN 113951405A
- Authority
- CN
- China
- Prior art keywords
- juice
- apple
- apple juice
- fresh
- bottle
- 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 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 62
- 102000004190 Enzymes Human genes 0.000 claims abstract description 54
- 108090000790 Enzymes Proteins 0.000 claims abstract description 54
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 54
- 238000011282 treatment Methods 0.000 claims abstract description 44
- 230000001954 sterilising effect Effects 0.000 claims abstract description 37
- 230000009849 deactivation Effects 0.000 claims abstract description 26
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 239000011521 glass Substances 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 15
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 238000003306 harvesting Methods 0.000 claims abstract description 10
- 238000007605 air drying Methods 0.000 claims abstract description 6
- 241000220225 Malus Species 0.000 claims description 63
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 49
- 229910052802 copper Inorganic materials 0.000 claims description 49
- 239000010949 copper Substances 0.000 claims description 49
- 238000004659 sterilization and disinfection Methods 0.000 claims description 29
- 230000008569 process Effects 0.000 claims description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 26
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 21
- 235000021016 apples Nutrition 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 13
- 229930003268 Vitamin C Natural products 0.000 claims description 13
- 235000019154 vitamin C Nutrition 0.000 claims description 13
- 239000011718 vitamin C Substances 0.000 claims description 13
- 230000002829 reductive effect Effects 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 7
- 239000006185 dispersion Substances 0.000 claims description 7
- 239000001301 oxygen Substances 0.000 claims description 7
- 229910052760 oxygen Inorganic materials 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 230000002265 prevention Effects 0.000 claims description 5
- 235000000177 Indigofera tinctoria Nutrition 0.000 claims description 4
- 238000005452 bending Methods 0.000 claims description 4
- 239000003086 colorant Substances 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 4
- 230000003750 conditioning effect Effects 0.000 claims description 4
- 229910001882 dioxygen Inorganic materials 0.000 claims description 4
- 239000000428 dust Substances 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 229940097275 indigo Drugs 0.000 claims description 4
- COHYTHOBJLSHDF-UHFFFAOYSA-N indigo powder Natural products N1C2=CC=CC=C2C(=O)C1=C1C(=O)C2=CC=CC=C2N1 COHYTHOBJLSHDF-UHFFFAOYSA-N 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000004033 plastic Substances 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 3
- 235000019614 sour taste Nutrition 0.000 claims description 3
- 229920000139 polyethylene terephthalate Polymers 0.000 claims 2
- 239000005020 polyethylene terephthalate Substances 0.000 claims 2
- -1 polyethylene terephthalate Polymers 0.000 claims 1
- 230000001105 regulatory effect Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 239000000654 additive Substances 0.000 abstract description 4
- 231100000252 nontoxic Toxicity 0.000 abstract description 3
- 230000003000 nontoxic effect Effects 0.000 abstract description 3
- 238000000053 physical method Methods 0.000 abstract description 3
- 239000000686 essence Substances 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 28
- 238000006243 chemical reaction Methods 0.000 description 15
- 102000030523 Catechol oxidase Human genes 0.000 description 14
- 108010031396 Catechol oxidase Proteins 0.000 description 14
- 230000002255 enzymatic effect Effects 0.000 description 13
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 description 12
- 238000003860 storage Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 239000000047 product Substances 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- 230000008859 change Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 230000002401 inhibitory effect Effects 0.000 description 5
- 230000002147 killing effect Effects 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000009825 accumulation Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 239000000834 fixative Substances 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 230000009897 systematic effect Effects 0.000 description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 2
- XINCECQTMHSORG-UHFFFAOYSA-N Isoamyl isovalerate Chemical compound CC(C)CCOC(=O)CC(C)C XINCECQTMHSORG-UHFFFAOYSA-N 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000001058 brown pigment Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000006911 enzymatic reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 208000015181 infectious disease Diseases 0.000 description 2
- 230000002458 infectious effect Effects 0.000 description 2
- 230000005764 inhibitory process Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000002441 reversible effect Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229920004890 Triton X-100 Polymers 0.000 description 1
- 239000013504 Triton X-100 Substances 0.000 description 1
- 238000004378 air conditioning Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229910001431 copper ion Inorganic materials 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000011536 extraction buffer Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 description 1
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- XOFYZVNMUHMLCC-ZPOLXVRWSA-N prednisone Chemical compound O=C1C=C[C@]2(C)[C@H]3C(=O)C[C@](C)([C@@](CC4)(O)C(=O)CO)[C@@H]4[C@@H]3CCC2=C1 XOFYZVNMUHMLCC-ZPOLXVRWSA-N 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- BHZOKUMUHVTPBX-UHFFFAOYSA-M sodium acetic acid acetate Chemical compound [Na+].CC(O)=O.CC([O-])=O BHZOKUMUHVTPBX-UHFFFAOYSA-M 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000003206 sterilizing agent Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Images
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L2/42—Preservation 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
- 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
- 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
- A23L2/60—Sweeteners
-
- 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
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method of fresh apple juice, which comprises the following steps: (1) harvesting and warehousing; (2) selecting fruits; (3) cleaning and cutting; (4) performing anti-browning treatment; (5) sterilizing; (6) air drying; (7) preparing juice; (8) carrying out secondary enzyme deactivation; (9) cooling; (10) filling: and filling the cooled apple juice into a special sterilizing glass bottle to obtain fresh apple juice, and storing at the ice temperature of between-1 and-4 ℃. The fresh apple juice prepared by the method does not need additives such as essence, pigment, preservative and the like, adopts a pure physical method to inactivate enzyme and sterilize, accords with the current production concept of green, additive-free, safe and pollution-free, and produces a product which is non-toxic, green and healthy.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of fresh apple juice.
Background
At present, apple juice in the prior art has the following defects:
problem 1: the fresh squeezed apple juice sold in the market has short preservation time and fast quality reduction, and is not widely accepted by consumers. The reasons for this problem are: (1) the activity of endogenous microorganisms in the apple juice is severe, so that the fresh apple juice is easy to deteriorate; (2) the aseptic environment is not strictly controlled during packaging, so that the microorganisms are infected; (3) the storage condition is not suitable, which causes the apple juice to deteriorate rapidly.
Problem 2: the existing fresh juice is easy to brown and affects the color. The reasons for this problem are: (1) when fresh apple juice is produced, enzyme deactivation treatment is not carried out in time, so that enzymatic browning is caused; (2) color protection liquid or color protection agent is not used for color protection in the production process; (3) the conditions for storage are not suitable, resulting in the enzymatic reaction continuing.
Problem 3: bad smell exists in the production and storage process of fresh apple juice. The reasons for this problem are: (1) the temperature is too high in the production process, so that bad cooking flavor is generated; (2) during the storage process, the microbial activity ferments the sugar into ethanol, and then the ethanol is converted into acetic acid, so that bad smell is generated; (3) the storage condition is not proper, which causes the apple juice to deteriorate, and the apple juice generates bad putrid flavor.
Through searching, the following patent publications related to the patent application of the invention are found:
1. a method (CN201510168266.1) for increasing juice yield in high-quality apple cloudy juice processing comprises adopting 18-22mm sieve for crushing in the crushing process step, so as to ensure the integrity of seeds and facilitate peeling and seed removal; the squeezing process steps adopt a two-time squeezing mode, and the juice yield can be improved by more than 5%. The method reduces the production cost of the apple cloudy juice and enhances the market competitiveness on the premise of ensuring the quality and flavor of the cloudy juice.
The disadvantages are as follows: firstly, color fixative or color fixative is not used for color protection treatment, and the color of the produced finished product is easy to change; ② no enzyme deactivation treatment is carried out, and the apple juice is easy to brown.
2. A process for preparing the fresh apple juice (CN201610591100.5, the process adopts the integrated coupling technology of crushing pulping and steam enzyme-killing, the whole process strictly controls the process parameters and protects the quality of the raw apple material to the utmost extent, reduces the thermal action temperature, shortens the thermal action time, has better enzyme-killing effect, and retains the original color, flavor and nutrition of the apple.
The disadvantages are as follows: firstly, only one time of enzyme deactivation treatment is carried out in the production process, and the enzyme deactivation effect is possibly poor; secondly, the temperature is higher in the enzyme deactivation process, and the produced apple juice is easy to have cooked taste.
3. A concentrated apple juice and its preparation method (CN200910032248.5), this process adopts the brown stain of the fresh juice and kills the process after the brown stain, has changed the existing anti-brown stain process that kills enzyme directly at the brown stain; taking enzymolysis time as a key control point; the optimal action time and the addition amount of the activated carbon are taken as key control points. The key technology of the process is that a high-power natural apple essence product is added while concentrated apple juice is produced, and a circulating aroma-extracting technology is adopted to improve the aroma of the apple juice and produce a good apple juice product.
The disadvantages are as follows: firstly, the natural taste of apple juice is influenced by adding the apple essence additive, and the concept of no addition is not met; secondly, pasteurization is carried out after browning, so that the color of the apple juice is deteriorated and the quality of the apple juice is influenced; and thirdly, the temperature is too high for a long time in the pasteurization process, so that the apple juice is easy to generate cooked flavor.
By contrast, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a preparation method of fresh apple juice.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of fresh apple juice comprises the following steps:
(1) and (4) harvesting and warehousing: mature apples are harvested, and the apple is prevented from being artificially damaged in the harvesting process;
(2) selecting fruits: selecting intact and unbroken apples to squeeze juice;
(3) cleaning and cutting: cleaning the selected whole apple, removing impurity and dust on the surface of the apple, and cutting the whole apple;
(4) and (3) browning prevention treatment: firstly, bagging the cut apple pieces, vacuumizing, and then placing the samples in a water bath kettle for high-temperature enzyme deactivation treatment under the treatment condition that the samples are soaked in water at the temperature of 55-60 ℃ for 30-35 minutes; secondly, performing high-oxygen gas conditioning on the sample subjected to high-temperature enzyme deactivation treatment, and storing the sample for 3 to 3.5 hours in an oxygen environment with the treatment condition of 90 to 95 percent;
(5) and (3) sterilization: putting the sample subjected to the anti-browning treatment into hydrogen peroxide with the mass concentration of 7.5% in time, soaking for 10-15 minutes, and performing sterilization treatment; completely submerging the hydrogen peroxide in the sample in the soaking process;
(6) air drying: placing the sterilized apple blocks in an oven to rapidly dry residual moisture on the surface to prepare juice, wherein the drying condition is that the apple blocks are dried for 20-25 seconds at 40-45 ℃;
(7) juice preparation: squeezing, namely putting the dried sample with surface moisture into a juicer, squeezing, and filtering to obtain fresh juice;
(8) and (3) secondary enzyme deactivation: pouring the obtained apple juice into a copper tube enzyme killer, and allowing the apple juice to flow through the copper tube enzyme killer at a flow rate of 10-12 cm/s;
wherein, the copper tube enzyme killer is prepared by selecting a copper tube with the tube diameter of 10mm and the wall thickness of 1mm and 1m, bending the copper tube into a circle with the diameter of 20cm, and placing the copper tube into a water bath kettle at the temperature of 60-65 ℃;
(9) and (3) cooling: rapidly cooling the apple juice subjected to secondary enzyme deactivation by adopting a frozen saline conduction cooling mode, enabling the apple juice to flow through a copper pipe wrapped by frozen saline and flow through the copper pipe at a flow speed of 3-5 cm/s, rapidly cooling the fresh squeezed juice to 25-30 ℃ within half a minute, and then filling after the temperature of the fresh squeezed juice is reduced to room temperature;
the copper pipe is 1m selected from copper pipes with the pipe diameter of 10mm and the wall thickness of 1mm, and is bent into a circle with the diameter of 20 cm;
(10) filling: filling the cooled apple juice into a special sterilizing glass bottle to obtain fresh apple juice, and storing at-1 to-4 ℃ in a freezing temperature;
as shown in fig. 1 to 5, the special sterilization glass bottle comprises a bottle cap, a bottle body and a dispersion prism which are connected, the bottle cap is closely and detachably arranged at the top of the bottle body and is a PET plastic bottle cap, a hollow cavity is arranged at the upper part in the bottle cap, and the dispersion prism is arranged in the hollow cavity of the bottle cap along the horizontal direction;
when the special sterilization glass bottle is placed under the white light source and the white light source is arranged right above the sterilization bottle, the white light source can be dispersed into seven colors of light, namely red, orange, yellow, green, blue, indigo and purple through the triangular prism of the bottle cap under the irradiation of light.
Further, the apples with high maturity and good quality are harvested by adopting a fruit picking method in the step (1), namely, the apples with the fruit diameter of 6-8cm, the fruit weight of 200-250g, bright red coloration and the coloring area of more than 80 percent are selected.
Further, sugar accounting for 1% -1.2% of the mass of the sample is added for seasoning in the juice making process in the step (7), and vitamin C accounting for 0.12% -0.16% of the mass of the sample is added for adjusting the sourness.
Further, the size of the dispersive triangular prism in the step (10) is as follows: the width was 1.7cm, the length was 2.5cm and the height was 0.5 cm.
Further, in the step (10), the diameter of the bottom of the bottle body is 5.4cm, the height of the bottle body is 17cm, and the diameter of the bottle opening is 3.5 cm.
The invention has the advantages and positive effects that:
1. the fresh apple juice prepared by the method does not need additives such as essence, pigment, preservative and the like, adopts a pure physical method to inactivate enzyme and sterilize, accords with the current production concept of green, additive-free, safe and pollution-free, and produces a product which is non-toxic, green and healthy.
2. The method adopts a secondary enzyme deactivation method in the production process, so that the enzyme activity is effectively inhibited, the produced fresh apple juice has excellent anti-browning performance, and the natural color and flavor of the fresh apple juice can be maintained for a long time. The enzyme is inactivated at one time in time and efficiently, and is carried out before juice making, so that the apple is effectively prevented from browning in the juice making process; the secondary enzyme deactivation is carried out before filling, so that the original color and nutrition of the juice can be well protected.
3. After the secondary enzyme deactivation, the method adopts a rapid cooling method to rapidly cool the apple juice because the apple juice is at a higher temperature, thereby effectively preventing the fresh squeezed juice from generating poor cooked taste.
4. In the juice making process, the method can add a little natural honey or sugar to adjust the sweetness according to the actual requirement, and add a little vitamin C or citric acid to adjust the acidity, thereby obtaining the fresh apple juice with better mouthfeel. Wherein, the vitamin C can be added in the juicing process, so that the taste can be adjusted, and the later browning can be inhibited.
5. Aiming at the problems that commercially available apple juice is polluted by infectious microbes, the quality guarantee time is short, and the quality is reduced quickly, the method carries out juicing pretreatment on apples, namely 7.5% hydrogen peroxide solution is adopted to soak apple blocks, and then the micro-nano ozone plasma activated bubble water washing technology is matched to carry out two-time systematic comprehensive sterilization, so that pathogenic bacteria can be effectively killed, and the quality guarantee time of fresh squeezed juice is prolonged. The hydrogen peroxide has no pollution, is easy to prepare, and can effectively kill intestinal pathogenic bacteria, pyogenic coccus, pathogenic yeast and other infectious bacteria. In addition, hydrogen peroxide is a good low-temperature sterilizing agent, fresh apple juice is sensitive to temperature, and enzymatic browning reaction can be accelerated due to overhigh temperature. Secondly, the fruits are washed by micro-nano ozone plasma bubble water, so that most of harmful rotting fungi can be killed while the dirt of the fruits can be thoroughly removed in a deep layer. The Plasma Activated Water (PAW) has the characteristics of high active component content, low pH value, higher oxidation-reduction potential and the like, and has the functions of harmless high-efficiency sterilization, biological envelope resistance and the like.
6. Aiming at the problem that fresh apple juice is easy to brown, the method carries out comprehensive and systematic enzyme killing operation, firstly, the enzyme killing and anti-browning treatment is carried out on the apple blocks which are easy to brown, in addition, a color fixative is added for color protection during the preparation of the fresh apple juice, and secondary enzyme killing treatment is carried out on the fresh apple juice, so that the enzyme killing effect and the anti-browning effect are more obvious, the prepared fresh apple juice is not easy to discolor, and the storage time is longer. (1) The method has the advantages that the apple blocks are subjected to enzyme deactivation treatment before juicing, namely a mode of combining high-temperature treatment (water bath at 55 ℃ for 30min) and air conditioning treatment (high oxygen treatment at 95% for 3h), so that the polyphenol oxidase activity in the apples is effectively inhibited, the rate and the limit of enzymatic browning reaction are greatly reduced, and the expected browning prevention effect of the fruit juice is achieved. (2) Filtering the newly prepared apple juice, filtering to remove apple dregs, adding 0.16% of vitamin C for protecting color and adjusting acidity. The fresh juice is poured into a copper pipe (the copper pipe is a copper-step red copper pipe which is good in heat conductivity and can release copper ions when water is introduced, and has a certain sterilization and bacteriostasis effect, 50cm of the copper pipe with the pipe diameter of 10mm and the wall thickness of 1mm is selected, the copper pipe is bent into a circle with the diameter of 15cm, and the copper pipe is placed in a water bath kettle at the temperature of 60 ℃ to prepare a copper pipe enzyme killer), the copper pipe flows through the copper pipe at the flow speed of 10cm/s, the fresh juice is subjected to heat treatment, polyphenol oxidase is not heat-resistant, the enzyme activity is greatly reduced at the temperature of over 55 ℃, and the activity of the polyphenol oxidase in the fresh apple juice is further inhibited through the heat treatment of the copper pipe, so that the secondary enzyme killing effect is achieved, and the browning resistant effect of the fresh apple juice is more obvious. The enzyme activity is inhibited by a physical method, no chemical or biological additive is added, and the prepared fresh juice is non-toxic, nutritional, green and healthy, and conforms to the concept of green and safe processing of modern food:
7. aiming at the problem of bad smell generated by fresh juice, the method solves the problems in two aspects of production and storage, systematic sterilization treatment is carried out in the production process, and a special sterilization bottle (a bottle cap is designed into a transparent prism for strong light dispersion sterilization) is matched with an ice temperature preservation technology in the storage process, so that the bad smell can be greatly reduced, and the original flavor and nutrition of the fresh juice can be maintained. The apple blocks are subjected to comprehensive sterilization treatment before juicing, the prepared fresh juice is subjected to pasteurization treatment (the temperature is not high enough to prevent cooked flavor), and then the fresh juice is filled into a special sterilization bottle, so that microbial pollution can be effectively prevented, and the generation probability of bad smell is reduced. The canned finished product is placed in a low-temperature environment of-1 to-4 ℃ to ensure that the fresh juice is in an ice-water mixture state, so that the activity of microorganisms can be effectively reduced, and the generation of bad smell is reduced.
Drawings
FIG. 1 is a front view of a structural connection of the special sterilization glass bottle of the present invention;
FIG. 2 is a schematic front view of the structural attachment of the closure of FIG. 1;
FIG. 3 is a side view of the structural attachment of the closure of FIG. 1;
FIG. 4 is a schematic top view of the structural attachment of the closure of FIG. 1;
FIG. 5 is a specification diagram of the dispersive prism of FIG. 1;
FIG. 6 is a graph showing the comparison of polyphenol oxidase activity in the storage period of freshly squeezed apple juice treated by the method of the present invention.
Detailed Description
The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.
A preparation method of fresh apple juice comprises the following steps:
(1) and (4) harvesting and warehousing: mature apples are harvested, and the apple is prevented from being artificially damaged in the harvesting process;
(2) selecting fruits: selecting intact and unbroken apples to squeeze juice, so that the prepared apple juice is rich in nutrition, and excellent in color and taste;
(3) cleaning and cutting: cleaning the selected whole apple, removing impurity and dust on the surface of the apple, and cutting the whole apple to facilitate subsequent operation;
(4) and (3) browning prevention treatment: aiming at the enzymatic browning reaction of the apple, research shows that the inhibition of the color change of apple juice can be carried out through two ways: firstly, the activity of polyphenol oxidase is inhibited, so that enzymatic browning reaction is inhibited, and secondly, the accumulation of product quinone in the enzymatic browning reaction is inhibited, so that the generation of brown pigment is inhibited;
the polyphenol oxidase activity can be inhibited by combining high temperature and high oxygen. The method comprises the following specific steps: firstly, bagging the cut apple pieces, and vacuumizing to prevent the apple from browning in the processing process. Then placing the sample in a water bath kettle for high-temperature enzyme deactivation treatment under the condition that the sample is soaked for 30-35 minutes at the temperature of 55-60 ℃; secondly, performing high-oxygen gas conditioning on the sample subjected to high-temperature enzyme deactivation treatment, and storing the sample for 3 to 3.5 hours in an oxygen environment with the treatment condition of 90 to 95 percent;
aiming at inhibiting the accumulation of quinone in browning reaction, 0.12-0.16% of vitamin C can be added during juice preparation, and research shows that the vitamin C can perform reverse reaction on enzymatic browning to convert quinone into phenolic substances again, thereby inhibiting the color change of apple juice.
(5) And (3) sterilization: putting the sample subjected to the anti-browning treatment into hydrogen peroxide with the mass concentration of 7.5% in time, soaking for 10-15 minutes, and performing sterilization treatment; hydrogen peroxide is required to completely submerge the sample in the soaking process, so that the apple is prevented from browning in the soaking process;
(6) air drying: placing the sterilized apple blocks in an oven to rapidly dry residual water on the surface to prepare juice, wherein the drying condition is that the apple blocks are dried at 40-45 ℃ for 20-25 seconds, the drying temperature cannot be too high, the drying time cannot be too long, otherwise, the apples become shriveled and the juice is not easy to produce;
(7) juice preparation: squeezing, namely putting the dried sample with surface moisture into a juicer, squeezing, and filtering to obtain fresh juice;
(8) and (3) secondary enzyme deactivation: pouring the obtained apple juice into a copper tube enzyme killer, and allowing the apple juice to flow through the copper tube enzyme killer at a flow rate of 10-12cm/s to further inhibit activity of polyphenol oxidase in fresh apple juice;
wherein, the copper tube enzyme killer is prepared by selecting a copper tube with the tube diameter of 10mm and the wall thickness of 1mm and 1m, bending the copper tube into a circle with the diameter of 20cm, and placing the copper tube into a water bath kettle at the temperature of 60-65 ℃;
(9) and (3) cooling: rapidly cooling the apple juice subjected to secondary enzyme deactivation by adopting a frozen saline conduction cooling mode, enabling the apple juice to flow through a copper pipe wrapped by frozen saline and flow through the copper pipe at a flow speed of 3-5 cm/s, rapidly cooling the fresh squeezed juice to 25-30 ℃ within half a minute, and then filling after the temperature of the fresh squeezed juice is reduced to room temperature;
the copper pipe is 1m selected from copper pipes with the pipe diameter of 10mm and the wall thickness of 1mm, and is bent into a circle with the diameter of 20 cm;
(10) filling: filling the cooled apple juice into a special sterilizing glass bottle to obtain fresh apple juice, and storing at-1 to-4 ℃ in a freezing temperature;
as shown in fig. 1 to 5, the special sterilization glass bottle comprises a bottle cap, a bottle body and a dispersion prism which are connected, the bottle cap is closely and detachably arranged at the top of the bottle body and is a PET plastic bottle cap, a hollow cavity is arranged at the upper part in the bottle cap, and the dispersion prism is arranged in the hollow cavity of the bottle cap along the horizontal direction;
when the special sterilization glass bottle is placed under the white light source and the white light source is arranged right above the sterilization bottle, the white light source can be dispersed into seven colors of light, namely red, orange, yellow, green, blue, indigo and purple through the triangular prism of the bottle cap under the irradiation of light, so that the sterilization effect is achieved.
Preferably, the apples with high maturity, good quality and good integrity are harvested by adopting a fruit picking method in the step (1), namely, the apples with the fruit diameter of 6-8cm, the fruit weight of 200-250g, bright red coloration, the coloring area of more than 80 percent, sweet taste, large hardness and fruit flavor are selected.
Preferably, sugar accounting for 1% -1.2% of the mass of the sample is added in the juice making process in the step (7) for seasoning, vitamin C accounting for 0.12% -0.16% of the mass of the sample is added for adjusting the sour taste, and meanwhile, the vitamin C can also assist in inhibiting enzymatic browning reaction, so that the fresh apple juice is not browned after being stored for a long time.
Preferably, the size of the dispersive prism in the step (10) is as follows: the width was 1.7cm, the length was 2.5cm and the height was 0.5 cm. Further, in the step (10), the diameter of the bottom of the bottle body is 5.4cm, the height of the bottle body is 17cm, and the diameter of the bottle opening is 3.5 cm.
Specifically, the preparation and detection are as follows:
the process steps and parameters are as follows:
the process flow can be as follows: harvesting and warehousing → fruit selection → cleaning and cutting → anti-browning treatment → sterilization → air drying → juice preparation → secondary enzyme inactivation → cooling → bottling
Specifically, the preparation method of the fresh apple juice comprises the following steps:
1. and (4) harvesting and warehousing: mature apples are harvested by adopting a fruit picking method, so that the apples are prevented from being artificially damaged in the harvesting process.
2. Selecting fruits: apples with high maturity and good quality are selected for juicing, so that the prepared apple juice has rich nutrition, good color and taste.
3. Cleaning and cutting: and cleaning the selected whole apple, removing impurity and dust on the surface of the apple, and cutting the whole apple to facilitate subsequent operation.
4. And (3) browning prevention treatment: aiming at the enzymatic browning reaction of the apple, research shows that the inhibition of the color change of apple juice can be carried out through two ways: firstly, the activity of polyphenol oxidase is inhibited, so that enzymatic browning reaction is inhibited, and secondly, the accumulation of quinone in the enzymatic browning reaction is inhibited, so that the generation of brown pigment is inhibited.
The polyphenol oxidase activity can be inhibited by combining high temperature and high oxygen. The method comprises the following specific steps: firstly, bagging the cut apple pieces, and vacuumizing to prevent the apple from browning in the processing process. Then placing the sample in a water bath kettle for high-temperature enzyme deactivation treatment under the condition that the sample is soaked for 30 minutes at the temperature of 55 ℃; secondly, the sample after high-temperature enzyme deactivation is subjected to high-oxygen gas conditioning, and the sample is stored for 3 hours in an oxygen environment with the processing condition of 95 percent.
Aiming at inhibiting the accumulation of quinone in browning reaction, 0.16% of vitamin C can be added during juice preparation, and research shows that the vitamin C can perform reverse reaction on enzymatic browning to enable quinone to be changed into phenolic substances again, so that the discoloration of apple juice is inhibited.
5. And (3) sterilization: and (3) putting the sample subjected to the anti-browning treatment into 7.5% hydrogen peroxide in time, soaking for 10 minutes, and performing sterilization treatment. And (4) completely submerging the hydrogen peroxide in the soaking process to prevent the apple from browning in the soaking process.
6. Air drying: placing the sterilized apple blocks in an oven for rapidly drying residual moisture on the surface to prepare juice, wherein the drying condition is that the apple blocks are dried at 40 ℃ for 20 seconds, the drying temperature is not too high, the drying time is not too long, otherwise, the apple blocks become shriveled and are not easy to produce juice.
7. Juice preparation: the juice is prepared by squeezing, placing the dried sample into a juicer, squeezing, and filtering to obtain fresh juice. 1% of sugar can be added to adjust seasoning in the process of making the apple juice, 0.16% of vitamin C can be added to adjust sour taste, and meanwhile, the vitamin C can also assist in inhibiting enzymatic browning reaction, so that the apple fresh juice can be preserved for a long time without browning.
8. And (3) secondary enzyme deactivation: pouring the obtained apple juice into a copper tube enzyme killer (the copper tube has good thermal conductivity, and is made by selecting a copper tube with a tube diameter of 10mm and a wall thickness of 1mm and bending the copper tube into a circle with a diameter of 20cm, and placing the circle in a water bath kettle at 60 ℃ to obtain the copper tube enzyme killer), and flowing through the copper tube enzyme killer at a flow rate of 10cm/s to further inhibit the activity of polyphenol oxidase in the fresh apple juice.
9. And (3) cooling: and (4) rapidly cooling the apple juice subjected to secondary enzyme deactivation by adopting a frozen saline conduction cooling mode. Enabling apple juice to flow through a copper pipe (1 m copper pipe with the pipe diameter of 10mm and the wall thickness of 1mm is selected and bent into a circle with the diameter of 20 cm) wrapped by frozen brine, and enabling the apple juice to flow through the copper pipe at the flow speed of 3-5 cm/s, so that the fresh squeezed juice is rapidly cooled to about 30 ℃ within half a minute. And then filling after the temperature is reduced to room temperature.
10. Filling: and filling the cooled apple juice into a 500ml special sterilization bottle, and storing at the ice temperature of-1 to-4 ℃. The fruit juice is filled into a special sterilizing glass bottle (figure 1), the glass bottle is placed under a fixed light source, the glass bottle is irradiated by light, and the light source (white light) penetrates through a triangular prism of the bottle cap and is dispersed into seven colors of light (red, orange, yellow, green, blue, indigo and purple), so that the sterilizing effect is achieved. Wherein (1) the special sterilizing glass bottle (the bottle cap is designed to be glass, a special prism is added, and the vacant space is filled with glass for molding): the bottle body is identical to the common glass bottle in manufacturing mode, and the height is 18cm (including a tailstock, 1 cm).
And (3) correlation detection:
1. sensory evaluation
10 persons with good sensory evaluation experience were selected to form a sensory evaluation panel. The sensory evaluation content comprises three aspects, namely, tissue form, color, smell, mouthfeel and taste. The sensory evaluation scoring table is shown in the following table, and the tasting results are subjected to statistics and comparative analysis.
TABLE 1 sensory evaluation items and rating tables
TABLE 2 sensory evaluation score chart for freshly squeezed apple juice treated differently
As shown in table 2, the experiment proves that the sensory score of the freshly squeezed apple juice subjected to the experimental treatment is significantly superior to that of the untreated CK control group, which indicates that the freshly squeezed apple juice subjected to the treatment has long storage time, slow quality reduction and no peculiar smell.
2. Degree of browning
Adopting a photoelectron spectrometer (model WR-18 color difference instrument) of Fuphotoelectron corporation, selecting 3 points in the middle outside the bottle to measure the values of L, a and b of apple juice in the bottle, and calculating a browning index according to the following formula:
In the formula:
TABLE 3 Brown degree of freshly squeezed apple juice for different treatments
As shown in table 3, experiments prove that the browning degree of the freshly squeezed apple juice subjected to the experimental treatment is significantly lower than that of the CK control group, which indicates that the freshly squeezed apple juice subjected to the treatment has strong browning resistance and better preservation effect.
3. Polyphenol oxidase Activity
The polyphenol oxidase activity determination method comprises the following steps:
enzyme extracting solution: measuring 5mL fruit juice sample, adding 5mL extraction buffer solution (containing 1mmol PPG-6000, 1% Triton X-100 and 4% PVPP), mixing in ice bath, transferring into centrifuge, and rotating at 4 deg.C and 10000 r.min-1Centrifuging for 20min under the condition of (1), and taking supernatant.
And (3) activity determination: adding the above enzyme extract 100 μ L to 4.0mL of 50 mmol/L-1pH 5.5 in acetic acid-sodium acetate buffer, the reaction was started, the absorbance at 420nm was measured for 6min, and the measurement was repeated three times. Unit: u.g-1·min-1) Calculated using the following formula:
in the formula: delta A-absorbance change over a continuous measurement time;
Δ t-enzymatic reaction time, min;
v-total volume of sample extracting solution, mL;
Vs-volume of sample extract, mL, taken at the time of determination;
w-sample weight, g.
As shown in FIG. 6, experiments prove that the activity of the polyphenol oxidase of the fresh apple juice treated by the method is obviously lower than that of a CK control group, and the peak value of the activity of the polyphenol oxidase is later, which indicates that the fresh apple juice treated by the method has strong anti-browning capability, higher nutritional value and better preservation effect.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (5)
1. A preparation method of fresh apple juice is characterized by comprising the following steps: the method comprises the following steps:
(1) and (4) harvesting and warehousing: mature apples are harvested, and the apple is prevented from being artificially damaged in the harvesting process;
(2) selecting fruits: selecting intact and unbroken apples to squeeze juice;
(3) cleaning and cutting: cleaning the selected whole apple, removing impurity and dust on the surface of the apple, and cutting the whole apple;
(4) and (3) browning prevention treatment:
firstly, bagging the cut apple pieces, vacuumizing, and then placing the samples in a water bath kettle for high-temperature enzyme deactivation treatment under the treatment condition that the samples are soaked in water at the temperature of 55-60 ℃ for 30-35 minutes; secondly, performing high-oxygen gas conditioning on the sample subjected to high-temperature enzyme deactivation treatment, and storing the sample for 3 to 3.5 hours in an oxygen environment with the treatment condition of 90 to 95 percent;
(5) and (3) sterilization: putting the sample subjected to the anti-browning treatment into hydrogen peroxide with the mass concentration of 7.5% in time, soaking for 10-15 minutes, and performing sterilization treatment; completely submerging the hydrogen peroxide in the sample in the soaking process;
(6) air drying: placing the sterilized apple blocks in an oven to rapidly dry residual moisture on the surface to prepare juice, wherein the drying condition is that the apple blocks are dried for 20-25 seconds at 40-45 ℃;
(7) juice preparation: squeezing, namely putting the dried sample with surface moisture into a juicer, squeezing, and filtering to obtain fresh juice;
(8) and (3) secondary enzyme deactivation: pouring the obtained apple juice into a copper tube enzyme killer, and allowing the apple juice to flow through the copper tube enzyme killer at a flow rate of 10-12 cm/s;
wherein, the copper tube enzyme killer is prepared by selecting a copper tube with the tube diameter of 10mm and the wall thickness of 1mm and 1m, bending the copper tube into a circle with the diameter of 20cm, and placing the copper tube into a water bath kettle at the temperature of 60-65 ℃;
(9) and (3) cooling: rapidly cooling the apple juice subjected to secondary enzyme deactivation by adopting a frozen saline conduction cooling mode, enabling the apple juice to flow through a copper pipe wrapped by frozen saline and flow through the copper pipe at a flow speed of 3-5 cm/s, rapidly cooling the fresh squeezed juice to 25-30 ℃ within half a minute, and then filling after the temperature of the fresh squeezed juice is reduced to room temperature;
the copper pipe is 1m selected from copper pipes with the pipe diameter of 10mm and the wall thickness of 1mm, and is bent into a circle with the diameter of 20 cm;
(10) filling: filling the cooled apple juice into a special sterilizing glass bottle to obtain fresh apple juice, and storing at-1 to-4 ℃ in a freezing temperature;
the special sterilization glass bottle comprises a bottle cap, a bottle body and a dispersion prism which are connected, the bottle cap is tightly detachably arranged at the top of the bottle body and is a PET (polyethylene terephthalate) plastic bottle cap, a hollow cavity is arranged at the upper part in the bottle cap, and the dispersion prism is arranged in the hollow cavity of the bottle cap along the horizontal direction;
when the special sterilization glass bottle is placed under the white light source and the white light source is arranged right above the sterilization bottle, the white light source can be dispersed into seven colors of light, namely red, orange, yellow, green, blue, indigo and purple through the triangular prism of the bottle cap under the irradiation of light.
2. The method for preparing fresh apple juice according to claim 1, wherein the method comprises the following steps: in the step (1), the apples with high maturity, good quality and good quality are harvested by adopting a fruit picking method, namely, the apples with the fruit diameter of 6-8cm, the fruit weight of 200-250g, bright red coloring and the coloring area of more than 80 percent are selected.
3. The method for preparing fresh apple juice according to claim 1, wherein the method comprises the following steps: and (3) adding sugar accounting for 1-1.2% of the mass of the sample for seasoning in the juice making process in the step (7), and adding vitamin C accounting for 0.12-0.16% of the mass of the sample for regulating the sour taste.
4. The method for preparing fresh apple juice according to claim 1, wherein the method comprises the following steps: the size of the dispersive triangular prism in the step (10) is as follows: the width was 1.7cm, the length was 2.5cm and the height was 0.5 cm.
5. The method for preparing fresh apple juice according to any one of claims 1 to 3, wherein: in the step (10), the diameter of the bottom of the bottle body is 5.4cm, the height of the bottle body is 17cm, and the diameter of the bottle opening is 3.5 cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111018415.8A CN113951405A (en) | 2021-09-01 | 2021-09-01 | Preparation method of fresh apple juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111018415.8A CN113951405A (en) | 2021-09-01 | 2021-09-01 | Preparation method of fresh apple juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113951405A true CN113951405A (en) | 2022-01-21 |
Family
ID=79460874
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111018415.8A Pending CN113951405A (en) | 2021-09-01 | 2021-09-01 | Preparation method of fresh apple juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113951405A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1785064A (en) * | 2005-12-06 | 2006-06-14 | 北海市果香园果汁有限公司 | Method for producing normal juice of Litchi |
| CN1939160A (en) * | 2005-09-27 | 2007-04-04 | 灵宝阿姆斯果汁有限公司 | Comprehensive heat-resisting bacterium sterilizing method in production of concentrated applie juice |
| CN203555517U (en) * | 2013-09-16 | 2014-04-23 | 慈溪市科睿制冷设备有限公司 | Novel juicer structure |
| CN106107325A (en) * | 2016-07-25 | 2016-11-16 | 江南大学 | The fresh preparation technology squeezed the juice of a kind of Fructus Mali pumilae |
| CN112790304A (en) * | 2020-12-31 | 2021-05-14 | 国投中鲁果汁股份有限公司 | Processing method of high-color-value stable concentrated apple clear juice |
-
2021
- 2021-09-01 CN CN202111018415.8A patent/CN113951405A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1939160A (en) * | 2005-09-27 | 2007-04-04 | 灵宝阿姆斯果汁有限公司 | Comprehensive heat-resisting bacterium sterilizing method in production of concentrated applie juice |
| CN1785064A (en) * | 2005-12-06 | 2006-06-14 | 北海市果香园果汁有限公司 | Method for producing normal juice of Litchi |
| CN203555517U (en) * | 2013-09-16 | 2014-04-23 | 慈溪市科睿制冷设备有限公司 | Novel juicer structure |
| CN106107325A (en) * | 2016-07-25 | 2016-11-16 | 江南大学 | The fresh preparation technology squeezed the juice of a kind of Fructus Mali pumilae |
| CN112790304A (en) * | 2020-12-31 | 2021-05-14 | 国投中鲁果汁股份有限公司 | Processing method of high-color-value stable concentrated apple clear juice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101889602A (en) | Non-thermal processing method for soft fruit and vegetable cans | |
| CN110934183A (en) | Fresh-cut fruit and vegetable preservative and preparation method and application thereof | |
| CN113729075A (en) | Method for controlling postharvest diseases and storing and refreshing cherry tomatoes by pichia caribbica | |
| CN103070436B (en) | Peach juice and preparation method thereof | |
| CN113951405A (en) | Preparation method of fresh apple juice | |
| CN112137010A (en) | Biological color-protecting and fresh-keeping method for fresh green peppers | |
| CN104957341B (en) | The processing method and original flavor dried fruit binchotan drying means of a kind of original flavor dried fruit | |
| Hiremath et al. | Preparation and preservation of sapota juice | |
| CN105961802A (en) | Preparation method of candied Baekdu Mountain wild mellea armillaria sporophore | |
| CN106235113A (en) | The manufacture method of dried mango | |
| CN101912024A (en) | Processing method of sulfur-free preserved apricots and apricot juice | |
| CN104082808A (en) | Fermentation Nanguo pear beverage and preparation method thereof | |
| Manev et al. | Influence of ultraviolet light and ultrasound irradiation on the physicochemical, sensory and microbiological characteristics of pear jam enriched with fibers | |
| KR101293072B1 (en) | Manufacturing method for kohlrabi juice using the electrolysis disinfection | |
| JP5723021B2 (en) | Chestnut browning prevention processing method | |
| Khalil et al. | Effect of heat treatments on some quality parameters of carrot (Dascus carota L.) juice. | |
| CN106616619A (en) | Preparation method of canned orange | |
| CN106578758A (en) | Waxberry juice drink | |
| CN102119716B (en) | Preserving and producing methods of coconut | |
| CN106107683A (en) | The manufacture method that yellow peach is dry | |
| CN111616328B (en) | Preparation method of canned yellow peach | |
| CN109662137A (en) | A kind of electron beam irradiation green asparagus preservation method | |
| CN104286143A (en) | Method for retaining freshness of olive fruits through ultraviolet radiation | |
| CN110301578A (en) | A kind of Rohan ginseng color stabilizer, the instant flexibly-packaged can of Rohan ginseng and processing method | |
| KR102547520B1 (en) | Bottled plums manufacturing method and bottled plums prepared by the same |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220121 |