CN1141038C

CN1141038C - Method for antistaling raw muberry juice

Info

Publication number: CN1141038C
Application number: CNB001141562A
Authority: CN
Inventors: 肖更生; 陈卫东; 姚锡镇; 李润昌; 徐玉娟; 吴继军
Original assignee: INST OF SILKWORM INDUSTRY GUAN
Current assignee: Guangdong Bosun Healthy Food Co ltd; Sericulture and Agri Food Research Institute GAAS
Priority date: 2000-03-28
Filing date: 2000-03-28
Publication date: 2004-03-10
Anticipated expiration: 2020-03-28
Also published as: CN1315148A

Abstract

The present invention discloses a preservation technique of mulberry raw juice, which comprises the technical processes of fruit picking, juice extraction, color protection, separation of scum and juice, sterilization, filling in cans, refrigeration, storage, etc. The preservation technique of mulberry raw juice, which is proposed by the present invention, has the characteristics of less equipment, easy operation, less energy consumption, etc., and is suitable for the preservation of mulberry raw juice with large-scale production. The mulberry fruit raw juice stored for 12 months below 10 DEG C can effectively keep the original color, smell and taste and various nutrient components of mulberry fruit by the method.

Description

The preservation method of raw muberry juice

The present invention relates to a kind of preservation method of raw muberry juice.

China's planting mulberry and breeding silkworm are with a long history, and Morus alba Resource Development is very abundant.Mulberry fruit is the fruit of mulberry tree, just is employed as fruit and Chinese medicine since ancient times, is confirmed as one of the agricultural product of " be food be again medicine " at present by health ministry.The traditional Chinese medical science thinks, the mulberry fruit flavor is sweet, cold in nature, have promote the production of body fluid to quench thirst, liver-kidney tonifying, nourishing yin and supplementing blood, the effect such as calm the nerves, relieve the effect of alcohol that makes eye bright, edible for a long time mulberry fruit can be promoted longevity.Modern medicine study also shows, the mulberry fruit improving immunocompetence promotes the hematopoietic cell growth, prevents human body artery sclerosis, bone arthrosclerosis, enhances metabolism, and visible mulberry fruit is human rare precious resources.In silkworm and mulberry were produced, mulberry fruit was mainly used to collect seed, the breeding mulberry sapling, and mulberry fruit juice is mostly arranged into the river as discarded object and is gushed.This has not only wasted resource, also causes certain pollution to environment simultaneously.For avoiding the wasting of resources and environmental pollution, a lot of local researchs of all carrying out the mulberry fruit juice development and use.A large amount of studies show that, mulberry fruit juice can be used for the exploitation of many products such as mulberry beverage, mulberry fruit wine, mulberry fruit cream, mulberry red pigment, sorosis sauce, mulberry fruit ice cream, mulberry fruit jelly etc., but because mulberry fruit belongs to berry, fruit very easily rots impaired, storage tolerance not, and ripe picking time is short, has brought certain degree of difficulty for the development and use of mulberry fruit juice, therefore seldom utilizes the mulberry fruit juice development product to sell on market.

The object of the present invention is to provide a kind of preservation method of raw muberry juice, for exploitation mulberry fruit juice product provides basic condition.

The preservation method of raw muberry juice proposed by the invention may further comprise the steps:

(1) fruit picking: gather eight, ninety percent ripe, no disease and pest, do not have the fresh fruit that rots, the salt solution surface sterilization with 1%, it is clean to desalt with clear water again, removes dirt and most of microorganism;

(2) squeeze the juice: the fruit under adopting will be got juice immediately on the spot, adopts spiral juice extractor to get juice, and the aperture of spiral juice extractor sieve plate is 20 orders;

(3) protect look: protect look and comprise the acid-base value of adjusting fruit juice and the passivation of enzyme, by adding the pH that 0.1%～0.2% citric acid and 0.01%～0.02% sodium isoascorbate are adjusted fruit juice; The method of heating is adopted in the passivation of enzyme, fruit juice is heated to 70 ℃, and keeps 5min;

(4) scum juice separates: carry out centrifugally with the centrifuge of rotating speed 〉=4000rpm, when centrifugal, treat that centrifuge reaches normal speed and just puts into fruit juice, and the control flow, leave standstill not have to precipitate with centrifugal back fruit juice and be as the criterion, and regularly remove pomace;

(5) sterilization is canned: juice tank is thoroughly cleaned with 0.5% soda ash water earlier, is washed till pH neutrality with clear water then, uses steam disinfection at last, and capping is stand-by; Fruit juice heat temperature raising to 95 ℃ in 15min is kept 3min at 95 ℃, tinning while hot in 60S then, and the liquid temperature after the tinning is not less than 85 ℃;

(6) cooling and refrigeration: after having adorned jar 10min, in time water is cooled to temperature with fruit juice and is no more than 50 ℃, warehouse-in refrigeration then, and refrigerated storage temperature is 0～10 ℃.

Characteristics such as the preservation method of raw muberry juice proposed by the invention has that equipment is less, processing ease, energy consumption are less, be applicable to the fresh-keeping of large-scale production raw muberry juice, utilize the method sorosis Normal juice can keep original color of mulberry fruit and various nutritional labeling effectively storing 12 months below 10 ℃.

The invention will be further described below in conjunction with embodiment and application example.

Embodiment 1

Gather ninety percent ripe fresh mulberry fruit 10kg, clean and squeeze the juice, get 5kg fruit juice, add citric acid 10g, sodium isoascorbate 1g is heated to 70 ℃, keeps 5min, the centrifugal 15min of 4000rpm then, again fruit juice is heated to 95 ℃ in 15min, keeps 3min, pack into the while hot plastics or the rustless steel container of washing and sterilizing, treat that the fruit juice temperature reduces to the rearmounted 4 ℃ of refrigerators of normal temperature and preserve, can make fruit juice keep original color, smell and taste to reach more than 12 months.

Embodiment 2

Gather ninety percent ripe fresh mulberry fruit 200kg, clean and squeeze the juice, get 100kg fruit juice, add citric acid 0.2kg, sodium isoascorbate 0.02kg, do not carry out scum juice and separate, directly fruit juice is heated to 95 ℃ in 15min, keep 3min, in 5min, pack into the while hot then plastics or the rustless steel container of washing and sterilizing, water is cooled to fruit juice below 50 ℃, treats that the fruit juice temperature reduces to the rearmounted Cool Room 4 of normal temperature and preserve, and can make fruit juice keep original color, smell and taste to reach more than 12 months.

Embodiment 3

Pluck ninety percent ripe fresh mulberry fruit, clean and squeeze the juice; Add citric acid and sodium isoascorbate, making separately, concentration is respectively 0.2% and 0.02%; Fruit juice is heated to 70 ℃, keeps 5min; Fruit juice at the centrifugal 15min of 6000rpm, is removed the gred; Again fruit juice is heated to 95 ℃ in 15min, keep 3min, pack into the while hot plastics or the rustless steel container of washing and sterilizing, water is cooled to fruit juice below 50 ℃, treat that the fruit juice temperature reduces to the rearmounted 10 ℃ of freezers of normal temperature and preserve, can make fruit juice keep original color, smell and taste to reach more than 12 months.

Claims

1, a kind of preservation method of raw muberry juice may further comprise the steps:

(1) fruit picking: gather eight, ninety percent ripe, no disease and pest, do not have the fresh fruit that rots, use the salt solution surface sterilization, it is clean to desalt with clear water again, removes dirt and most of microorganism;

(2) squeeze the juice: the fruit under adopting will be got juice immediately on the spot, adopts spiral juice extractor to get juice;

(3) protect look: protect look and comprise the acid-base value of adjusting fruit juice and the passivation of enzyme, adjust the pH of fruit juice by the sodium isoascorbate that adds 0.1～0.2% citric acid and 0.01～0.02%; The method of heating is adopted in the passivation of enzyme, fruit juice is heated to 70 ℃, and keeps 5min;

(4) scum juice separates: carry out centrifugally with centrifuge, when centrifugal, treat that centrifuge reaches normal speed and just puts into fruit juice, and the control flow, leaving standstill with centrifugal back fruit juice does not have precipitation and is as the criterion, and regularly removes pomace;

(5) sterilization is canned: juice tank is thoroughly cleaned with soda ash water earlier, is washed till pH neutrality with clear water then, uses steam disinfection at last, and capping is stand-by; Fruit juice heat temperature raising to 95 ℃ in 15min is kept 3min at 95 ℃, tinning while hot in 60S then, and the liquid temperature after the tinning is not less than 85 ℃;

(6) cooling and refrigeration: after having adorned jar 10min, in time water is cooled to temperature with fruit juice and is no more than 50 ℃, warehouse-in refrigeration then.

2, the preservation method of raw muberry juice as claimed in claim 1 is characterized in that: the weight percent concentration of the salt solution of surface sterilization fresh fruit is 1%.

3, the preservation method of raw muberry juice as claimed in claim 1 is characterized in that: the aperture of the sieve plate of spiral juice extractor is 20 orders.

4, the preservation method of raw muberry juice as claimed in claim 1 is characterized in that: the weight percent concentration of citric acid is 0.1～0.2% in the mulberry fruit juice, and the weight percent concentration of sodium isoascorbate is 0.01～0.02%.

5, the preservation method of raw muberry juice as claimed in claim 1 is characterized in that: the rotating speed 〉=4000rpm of centrifuge.

6, the preservation method of raw muberry juice as claimed in claim 1 is characterized in that: the weight percent concentration of cleaning the soda ash water of juice tank is 0.5%.

7, the preservation method of raw muberry juice as claimed in claim 1 is characterized in that: the warehouse-in refrigerated storage temperature is 0～10 ℃.