CN1145749A

CN1145749A - Pulpy Laiyang pear juice and its prodn process

Info

Publication number: CN1145749A
Application number: CN96115947A
Authority: CN
Inventors: 赵风文; 修德娟; 刘忠强
Original assignee: Individual
Current assignee: Individual
Priority date: 1996-08-27
Filing date: 1996-08-27
Publication date: 1997-03-26

Abstract

Pulpy Laiyang pear juice contains, other than Laiyang pear juice and water, xantin, pectin, sodium ascorbate as well as sugar, citric acid and potassium sorbate. It is prepared by selection, pretreatment, pulping, compounding, high-pressure homogenization, high-temp disinfection, vacuum packing, cooling and water inspection. It has the original taste and colour of Laiyang pear fully preserved.

Description

Fruit pulp type Laiyang pear juice and making processing method

The present invention relates to a kind of fruit beverage and processing method, especially a kind of pear juice and processing method belong to fruit type.

The Laiyang pear fine and tender taste, juice multi-flavor U.S., sweet as maltosemalt sugar, the no slag in food back, its pear juice processing is to concentrate after bright pears are squeezed the juice mostly, adds various allotment juice allotments again and forms, and is difficult to keep the local flavor of Laiyang pear like this, resting period one is long, and pear juice easily produces variable color, problems such as precipitation.

The object of the present invention is to provide a kind ofly can keep Laiyang pear local flavor and pears meat primary colors and not stratified, non-setting fruit pulp type Laiyang pear juice, and it is good to have mouthfeel, fruit pulp type Laiyang pear juice of long shelf-life also provides the processing method of this pear juice.

Technical solution of the present invention is as follows:

This fruit pulp type Laiyang pear juice main component is Laiyang pear and water, and its special character is also to contain xanthans, pectin, sodium ascorbate, its weight proportion are that per 100 parts of water are joined 36-50 part Laiyang pear, 0.06-0.08 part xanthans, 0.03-0.05 part pectin, 0.05-0.08 part sodium ascorbate.

In order to improve the pear juice sugariness, also can be in above proportioning with addition of 14-17 part white granulated sugar.

For the mouthfeel that makes pear juice tasty and refreshing, also can be in above proportioning with addition of 2.30-2.70 part citric acid.

In order to increase the antiseptic effect of pear juice, also can be in above proportioning with addition of 0.05-0.06 part potassium sorbate.

Xanthans and pectin used as stabilizers can guarantee the stability of Laiyang pear juice to prevent layering, deposited phenomenon in conjunction with high-pressure homogeneous technology effectively.Sodium ascorbate is sterilized in conjunction with TRANSIENT HIGH TEMPERATURE as oxidant, vacuum sealing technology, and the activity of polyphenol oxidase in inhibition, the destruction pears, the oxygen factor of isolating brown stain is protected chromatic effect thereby reach pears meat.

White granulated sugar is used to improve the pear juice sugariness, and citric acid has the effect that increases mouthfeel, and potassium sorbate plays the anticorrisive agent effect, thereby makes the pear juice sugariness moderate, and mouthfeel is good, long shelf-life.

The processing and fabricating method of fruit pulp type of the present invention Laiyang pear juice is as follows:

At first carry out preferred and processing to Laiyang pear: selected fruit shape is complete, does not have and rots free from insect pests; the Laiyang pear that has reached physiological maturity cleans up; the peeling stoning, the sterile demineralized water solution of pears meat being put into ascorbic acid sodium content 0.3% soaks, and helps protecting Laiyang pear pears meat primary colors like this:

Secondly pulling an oar, is that the beater of 0.5mm is pulled an oar above-mentioned soak with pears meat with mesh size;

The 3rd allotment, with various batchings by used formulation ratio in material-compound tank with making beating after slurries allotments;

The 4th is high-pressure homogeneous, with dispensed solution process high pressure homogenizer homogeneous under 15-18MPa pressure;

The sterilization of the 5th TRANSIENT HIGH TEMPERATURE is sterilized 1-2 second under 99-101 ℃ of temperature in heat-exchangers of the plate type, is cooled to 80-85 ℃ then;

The 6th can 80-85 ℃ of can while hot, is played the double action of exhaust, sterilization, thus sterilization process behind can default thermal exhaust and the vacuum sealing;

The 7th vacuum sealing, sealed cans under vacuum 600-650mmHg condition;

The 8th cooling, water inspection are cooled with circulating water the beverage of sealing jar to 20-30 ℃, sort out the defective work of poorly sealed gas leakage.

Fruit pulp type of the present invention Laiyang pear juice has fully kept pears meat primary colors and the local flavor of Laiyang pear, and no layering, deposited phenomenon take place; And have that mouthfeel is good, the advantage of long shelf-life.Its employing of making processing method mesohigh homogeneous technology can cooperate stabilizing agent effectively guarantee Laiyang pear juice stability, prevent the appearance of layering, deposited phenomenon; The employing of TRANSIENT HIGH TEMPERATURE sterilization and vacuum sealing technology can cooperate antioxidant to suppress to destroy the activity of polyphenol oxidase in the pears effectively, and the oxygen factor of isolating brown stain reaches the effect of protecting pears meat primary colors; The operation of sterilizing behind thermal exhaust, the vacuum sealing has been saved in the employing of hot filling technology, saves equipment investment, saves the energy, has improved production efficiency.

Be used for further specifying the prescription and the processing and fabricating method thereof of fruit pulp type of the present invention Laiyang pear juice below in conjunction with embodiment.

Embodiment 1, and fruit pulp type Laiyang pear juice of present embodiment includes 100 parts of water, 36 parts of Laiyang pears, 0.06 part of xanthans, 0.04 part of pectin, 0.06 part of sodium ascorbate.Its preparation method is: at first selected fruit shape is complete, do not have and rot, free from insect pests, the Laiyang pear that has reached physiological maturity cleans up, the peeling stoning, it is that 0.3% sterile demineralized water solution soaks that the pears cube meat is put into the ascorbic acid sodium content, then soak and pears meat one are reinstated the beater making beating that mesh size is 0.5mm, the 3rd with water and various batching by used formulation ratio in material-compound tank with making beating after the slurries allotment, the 4th with dispensed solution through high pressure homogenizer homogeneous under 15-18MPa pressure, to guarantee the stability of pear juice, prevent layering, precipitation, pear juice behind the 5th homogeneous is sent in the heat-exchangers of the plate type and was sterilized for 1 second down at 99-101 ℃, the sterilization of realization TRANSIENT HIGH TEMPERATURE, be cooled to 80-85 ℃ then, the 6th cooled pear juice can while hot of will sterilizing, can play exhaust, the sterilization double action, can save thermal exhaust, sterilization process behind the vacuum sealing, the 7th with the sealed cans under vacuum 600-650mmHg at once of the pear juice after the can, the 8th is cooled with circulating water the beverage after the sealed cans to 20-30 ℃, and sorts out the product of poorly sealed gas leakage.

Embodiment 2, and weight proportion is that 100 parts of water are furnished with 50 parts of Laiyang pears, 14 portions of white granulated sugars, 2.5 parts of citric acids, 0.08 part of xanthans, 0.03 part of pectin, 0.05 part of sodium ascorbate.Its preparation method is identical with embodiment 1.

Embodiment 3, and weight proportion is that 100 parts of water are furnished with 45 parts of Laiyang pears, 17 portions of white granulated sugars, 2.3 parts of citric acids, 0.07 part of xanthans, 0.05 part of pectin, 0.08 part of sodium ascorbate, 0.05 part of potassium sorbate.

Embodiment 4, and weight proportion is that 100 parts of water are furnished with 45 parts of Laiyang pears, 15 portions of white granulated sugars, 2.7 parts of citric acids, 0.07 part of xanthans, 0.05 part of pectin, 0.06 part of sodium ascorbate, 0.06 part of potassium sorbate.

Embodiment 5, and the difference of this embodiment and embodiment 4 is that potassium sorbate is 0.055 part.

Claims

1, fruit pulp type Laiyang pear juice mainly comprises water and Laiyang pear, it is characterized in that also containing xanthans, pectin, sodium ascorbate, its weight proportion are to join 36-50 part Laiyang pear in 100 parts of water, 0.06-0.08 part xanthans, 0.03-0.05 part pectin, 0.05-0.08 part sodium ascorbate.

2, according to the described fruit pulp type of claim 1 Laiyang pear juice, it is characterized in that also being furnished with 14-17 part white granulated sugar.

3, according to claim 1 or 2 described fruit pulp type Laiyang pear juices, it is characterized in that also being furnished with 2.30-2.70 part citric acid.

4, according to the described fruit pulp type of claim 3 Laiyang pear juice, it is characterized in that also being furnished with 0.05-0.06 part potassium sorbate.

5, the making processing method of fruit pulp type Laiyang pear juice, it is characterized in that its operation be followed successively by Laiyang pear preferably with processing, making beating, allotment, high-pressure homogeneous, TRANSIENT HIGH TEMPERATURE sterilization, can, vacuum sealing, cooling water inspection.

6, make processing method according to the described fruit pulp type of claim 5 Laiyang pear juice, it is characterized in that Laiyang pear preferably with in handling must put into the sterile demineralized water solution that contains sodium ascorbate with the pears meat of peeling stoning and soak, pulping process is for mesh size being the beater making beating of 0.5mm, high-pressure homogeneous operation be with dispensed solution under 15-18Mpa through the high pressure homogenizer homogeneous, the TRANSIENT HIGH TEMPERATURE sterilization process is the 1-2 second of sterilizing in heat exchanger under 99-101 ℃, be cooled to 80-85 ℃ then, can is 80-85 ℃ a hot filling, the vacuum sealing operation is to carry out under vacuum 600-650mmHg, and cooling water inspection operation is to be cooled with circulating water to 20-30 ℃.

7, make processing method according to the described fruit pulp type of claim 6 Laiyang pear juice, it is characterized in that the ascorbic acid sodium content is 0.3% in the described sterile demineralized water solution.

8, make processing method according to the described fruit pulp type of claim 6 Laiyang pear juice, the sterilising temp that it is characterized in that the TRANSIENT HIGH TEMPERATURE sterilization process is 100 ℃ of the bests.