CN115191528A - Preparation process for rose-flavor grape concentrated juice - Google Patents
Preparation process for rose-flavor grape concentrated juice Download PDFInfo
- Publication number
- CN115191528A CN115191528A CN202210756504.0A CN202210756504A CN115191528A CN 115191528 A CN115191528 A CN 115191528A CN 202210756504 A CN202210756504 A CN 202210756504A CN 115191528 A CN115191528 A CN 115191528A
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- CN
- China
- Prior art keywords
- juice
- rose
- flavor
- grapes
- grape
- 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.)
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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
- 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
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
- A23N1/02—Machines or apparatus for extracting juice combined with disintegrating or cutting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation process for rose-flavor grape concentrated juice, belonging to the technical field of preparation of rose-flavor grape concentrated juice, which comprises the following operation steps: s1: selecting and picking rose-flavor grapes with existing yield, picking off the rose-flavor grapes with poor quality to serve as a cultivation fertilizer, and S2: the picked rose-flavor grapes are placed in the cleaning device, the rose-flavor grapes are treated in a unified mode, the grapes cleaned by the cleaning device are cleaned and screened manually, and the completeness and the quality of the rose-flavor grapes are guaranteed.
Description
Technical Field
The invention relates to the technical field of preparation of rose-flavor grape concentrated juice, and particularly relates to a preparation process for the rose-flavor grape concentrated juice.
Background
The grape is a woody vine of Vitis of Vitaceae, has cylindrical small branch, longitudinal rib, no hair or sparse hair, she Luan round shape, dense or sparse conical inflorescence, developed base branch, spherical or elliptical fruit, flowering phase of 4-5 months, and fruit phase of 8-9 months.
Grapes are one of the oldest fruit tree species in the world, phytolithic stones of the grapes are found in the third stratum, which shows that the grapes are spread in Europe, asia and Greenland at the time, the Asia and the West of the original grapes are cultivated all over the world, about 95% of the grapes all over the world are intensively distributed in the northern hemisphere, the grapes are famous fruits, are eaten raw or made into raisins, and are brewed, tartaric acid can be extracted from wine lees after brewing, and roots and vines can be used for preventing vomiting and miscarriage.
The fruit juice is a juice product obtained by taking fruits as raw materials through physical methods such as squeezing, centrifuging, extracting and the like, and the fruit juice is processed into a beverage, most of nutritional ingredients in the fruits, such as vitamins, minerals, sugar, pectin in dietary fibers and the like, are reserved in the fruit juice, and the fruit juice can help digestion and intestines to moisten the intestines and supplement the deficiency of the nutritional ingredients in diet.
The fruit juice is divided into two types: pure fruit juice and compound fruit juice can be divided into two types, namely, the pure fruit juice is directly used as raw juice, the other type is obtained by dehydrating fresh fruit juice and adding water to reduce the fresh fruit juice into concentrated fruit juice, and most of the pure fruit juice is concentrated fruit juice.
The prior rose-flavor grape is a medium-maturing variety, has thin skin and large juice content compared with other varieties, is difficult to store and keep fresh, and can cause huge economic loss if the grape is not sold in time after harvesting.
Disclosure of Invention
The present invention has been made in view of the above and/or other problems associated with the prior art processes for preparing a muscat-type grape juice concentrate.
Therefore, the invention aims to provide a preparation process for preparing multi-taste rose-flavor grape concentrated juice from rose-flavor grapes, and the problem that the existing technology is difficult to store and keep fresh and causes huge economic loss if the grape concentrated juice is not sold in time after harvesting can be solved.
In order to solve the above technical problems, according to one aspect of the present invention, the present invention provides the following technical solutions:
a preparation process for a rose-flavored grape concentrated juice comprises the following steps: the following operation steps:
s1: selecting and picking rose-flavor grapes with the existing yield, picking off the rose-flavor grapes with poor quality, and using the grapes as cultivation fertilizer;
s2: placing the picked rose-flavor grapes in a cleaning device, uniformly treating the rose-flavor grapes, and manually cleaning and screening the grapes cleaned by the cleaning device to ensure the completeness and the quality of the rose-flavor grapes to be complete;
s3: drying the washed and screened muscat grapes in the sun, and drying the washed and screened muscat grapes by drying equipment to ensure the cleanliness of the muscat grapes;
s4: taking out the dried rose-flavor grapes, carrying out a stem removing operation on the dried rose-flavor grapes, and waiting for the next operation in a stainless steel container for the stemmed rose-flavor grapes;
s5: the method comprises the steps of crushing rose-flavor grapes in a crusher, squeezing the crushed rose-flavor grapes in a squeezer, and crushing and fusing juice and the crushed rose-flavor grapes in a crusher to enable the juice to flow out fully;
s6: putting the crushed rose-flavor grape residues and juice into a stainless steel container, and heating to leach out peel pigments and dissolve the peel pigments in the juice;
s7: placing the heated muscat grape residue and juice in a filtering device, and removing residue in the juice;
s8: loading the filtered juice into sterilized glass bottle or porcelain jar, adding food antiseptic in an amount of 0.08 wt% of the juice, stirring to dissolve, and addingPectinaseMixing, naturally precipitating for 3-5 months, and sucking out the clear liquid after the juice is clear and transparent;
s9: preparing an additive of the rose-flavor grape concentrated juice, adding honey accounting for 0.2 percent of the mass of the juice, rock candy accounting for 0.13 percent of the mass of the juice and lemon juice accounting for 0.07 percent of the mass of the juice into warm water accounting for 0.3 percent of the mass of the juice for blending, and dissolving the additive in the warm water for later use;
s10: mixing the fermented rose-flavor grape concentrated juice with an additive to uniformly mix the fermented rose-flavor grape concentrated juice with the additive;
s11: carrying out secondary filtration on the mixed rose-flavor grape concentrated juice to remove ice crystals and residues in the rose-flavor grape concentrated juice;
s12: adding the filtered rose-flavor grape concentrated juice into a food preservative accounting for 0.05 percent of the weight of the juice again, pouring a food bactericide accounting for 0.02 percent of the weight of the juice for internal sterilization, and mixing for later use;
s13: cleaning the bearing bottle and the fruit juice bottle, performing steam or boiling sterilization to ensure the cleanliness of the bottled rose-flavor grape concentrated juice, filling the prepared rose-flavor grape concentrated juice into the bottle, capping and sealing the bottle by a capping machine, placing the bottle in hot water at 80-85 ℃ for 30min, taking out the bottle and wiping the bottle to dry;
s14: storing the prepared rose-flavor grape concentrated juice in a cool environment at 4-5 ℃.
As a preferable scheme of the preparation process for the rose-flavor grape concentrated juice, the preparation process comprises the following steps: the raw material in the S1 is selected from the rose-flavor grapes which are good varieties for both fresh eating and juice making, the grape juice is actively developed and utilized, and the fresh rose-flavor grape fruits which are completely mature, bright in color, free of rot and pesticide residue are selected as the raw material for processing the grape juice.
As a preferable scheme of the preparation process for the rose-flavor grape concentrated juice, the preparation process comprises the following steps: in the step S6, the heating time is set to be 15min, and the heating temperature is set to be 60 ℃.
As a preferable scheme of the preparation process for the rose-flavor grape concentrated juice, the preparation process comprises the following steps: and in the S7, a filtering device adopts coarse white cloth for filtering to remove fruit peels, seeds and fruit pulp blocks in the juice.
As a preferable scheme of the preparation process for the rose-flavor grape concentrated juice, the preparation process comprises the following steps: the food preservative in the S8 is one or more of sodium benzoate, potassium sorbate, sodium dehydroacetate, propyl p-hydroxybenzoate, calcium propionate, streptococcus lactis and natamycin.
As a preferable scheme of the preparation process for the rose-flavor grape concentrated juice, the preparation process comprises the following steps: the additive in S9 can be added with fruits or tea juice with different tastes according to different requirements.
As a preferable scheme of the preparation process for the rose-flavor grape concentrated juice, the preparation process comprises the following steps: the food bactericide in the S12 is one or a combination of more of peroxyacetic acid, hypochlorous acid and quaternary ammonium salt disinfectant.
Compared with the prior art: the prepared rose-flavor grape concentrated juice has the advantages of long storage time, multiple tastes and the like, can solve the problems of difficult fruit selling, easy decay and the like in the fresh market of grapes, can realize processing value increase, opens up a new way for improving the economic value of rose-flavor grapes, extracts the rose-flavor grapes with poor quality in yield, and increases the fertility degree of soil as a cultivation fertilizer.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in further detail below.
The invention provides a preparation process for rose-flavor grape concentrated juice, which comprises the following operation steps:
s1: the method comprises the following steps of selecting and picking rose-flavor grapes with the existing yield, picking the rose-flavor grapes with poor quality to serve as cultivation fertilizers, wherein the rose-flavor grapes selected as raw materials are good varieties for both fresh eating and juicing, and should be actively developed and utilized, and fresh rose-flavor grape fruits which are completely mature, bright in color, free of decay and pesticide residue should be selected as raw materials for processing grape juice;
s2: placing the picked rose-flavor grapes in a cleaning device, uniformly treating the rose-flavor grapes, and manually cleaning and screening the grapes cleaned by the cleaning device to ensure the completeness and the quality of the rose-flavor grapes to be complete;
s3: drying the washed and screened muscat grapes in the sun, and drying the washed and screened muscat grapes by drying equipment to ensure the cleanliness of the muscat grapes;
s4: taking out the dried rose-flavor grapes, carrying out a stem removing operation on the dried rose-flavor grapes, and waiting for the next operation in a stainless steel container for the stemmed rose-flavor grapes;
s5: the method comprises the steps of crushing rose-flavor grapes in a crusher, squeezing the crushed rose-flavor grapes in a squeezer, and crushing and fusing juice and the crushed rose-flavor grapes in a crusher to enable the juice to flow out fully;
s6: loading the crushed rose-flavor grape residue and juice into a stainless steel container, heating to leach out peel pigment and dissolve the peel pigment in the juice, setting the heating time to be 15min, and setting the heating temperature to be 60 ℃;
s7: putting the heated rose-flavor grape residue and the juice into a filtering device, removing residue in the juice, and filtering by adopting coarse white cloth by the filtering device to remove peel, seeds and pulp blocks in the juice;
s8: filling the filtered juice into a glass bottle or a porcelain jar which is sterilized, adding a food preservative according to 0.08 percent of the mass of the juice, stirring uniformly to dissolve the juice, adding pectinase for mixing, naturally precipitating for 3-5 months, sucking out clear liquid after the juice is clear and transparent, wherein the food preservative is one or a combination of more of sodium benzoate, potassium sorbate, sodium dehydroacetate, propyl p-hydroxybenzoate, calcium propionate, streptococcus lactis and natamycin;
the food preservative is an additive capable of preventing putrefaction and deterioration caused by microorganisms and prolonging the shelf life of food, has the function of preventing food poisoning caused by microorganism propagation, is also called an antimicrobial agent, and has the main function of inhibiting the propagation of microorganisms in the food;
sodium benzoate, also known as sodium benzoate, is an organic substance, has the chemical formula of C7H5NaO2, is white particles or crystal powder, has no or little benzoin smell, is slightly sweet in taste, has astringent taste, has a relative molecular mass of 144.12, is stable in air, is easily soluble in water, has a pH of 8 in an aqueous solution thereof, is soluble in ethanol, and is a broad-spectrum antimicrobial agent, but the antimicrobial effectiveness thereof depends on the pH of food. The sterilizing and bacteriostatic effects are enhanced along with the increase of the acidity of the medium, and the sterilizing and bacteriostatic effects are lost in an alkaline medium;
potassium sorbate, also known as 2,4-potassium hexadienate, is potassium sorbate, has a molecular formula of C6H7O2K, is white to pale yellow flaky crystal, crystal particle or crystal powder, is odorless or slightly odorous, and is easily hygroscopic, oxidatively decomposed and discolored when exposed to air for a long time. Is easily soluble in water and propylene glycol and ethanol. Commonly used as preservatives to destroy many enzyme systems by binding to sulfhydryl groups of microbial enzyme systems, which are far less toxic than other preservatives and are now widely used. The potassium sorbate can fully play the role of corrosion prevention in an acid medium, and the corrosion prevention effect is small under the neutral condition;
propyl p-hydroxybenzoate is an organic compound with the molecular formula of C10H12O3. Colorless small crystal or white powder, hardly soluble in cold water, odorless and slightly astringent, is prepared by esterifying p-hydroxybenzoic acid and n-propanol in the presence of sulfuric acid, neutralizing, washing with water, drying, and refining. The product is mainly used as preservative for food, cosmetics, feed, etc., and can improve preservative capability and solubility when used together with ethyl p-hydroxybenzoate;
calcium propionate is a safe and reliable mildew inhibitor for food and feed approved by food and agricultural organizations in the world health organization and the United nations, and the calcium propionate can be absorbed by human beings and livestock through metabolism like other fats and supplies calcium necessary for the human beings and the livestock, which has the advantage that other mildew inhibitors cannot compare the calcium propionate with other mildew inhibitors and are considered as GRAS, the molecular weight of 186.22, white light scaly crystals or white particles or powder, slightly special smell is generated, the calcium propionate is easy to deliquesce in humid air, and monohydrate salt is colorless monoclinic crystal system platy crystals, is easy to dissolve in water and slightly soluble in ethanol. Has wide antibacterial effect on mould, yeast, bacteria and the like, can play a role in preventing corrosion when being used in bread and cakes, and has higher corrosion prevention effect when the pH value is lower. Calcium propionate has no toxicity to human body, can be used as antiseptic thorn in cosmetics, has a maximum allowable concentration of 2% (calculated as propionic acid), is stored in dry and cool storehouse, is rainproof and moistureproof when stored and transported, and is prepared by taking propionic acid as a raw material and neutralizing with calcium hydroxide;
the streptococcus lactis is probiotics capable of decomposing saccharides to generate lactic acid and Nisin, grows in a facultative anaerobic manner, has certain tolerance to the acidic environment in the stomach, and reduces harmful substances such as nitrous acid, ammonia, indole, skatole and the like in the animal body through biological antagonism, pH value reduction, germ invasion and colonization prevention and inhibition, so that the normal flora balance of the intestinal tract is maintained;
the natamycin is odorless, tasteless, low-dosage and high-safety food preservative, is white to milky odorless and tasteless crystalline powder prepared by controlled fermentation of streptomyces natalis, generally exists in an enol structure, has an action mechanism of combining with ergosterol and other sterol groups of fungi to inhibit the biosynthesis of the ergosterol, so that cell membranes are distorted, leakage is finally caused, cell death is caused, and the surface treatment of the clusters is carried out by the natamycin for the baked food, so that the effect of obviously prolonging the shelf life is achieved;
pectinases, a group of enzymes that break down pectin by hydrolysis, transelimination and de-esterification reactions, are polysaccharides present in plant cell walls, commonly known as pectic enzymes, and include the most studied and widely used commercial pectinases for pectinases, pectozymes and polygalactoses, which are useful because pectin is a pectin-like matrix that helps bind plant cells together and intercalate other cell wall components such as cellulose fibrils, and thus pectinases are commonly used in processes involving the degradation of plant material, such as accelerating the extraction of juice from fruits, and since the 1960 s pectinases have also been used in wine production, and two roles have been attributed to pectinases in brewing, firstly it helps break down plant material and thus helps extract flavor from mash, and secondly the presence of pectin in the finished wine causes turbidity or slight turbidity, and pectinases are used to break down such materials, thus making wine clear;
s9: preparing an additive of the rose-flavor grape concentrated juice, adding honey accounting for 0.2 percent of the mass of the juice, rock candy accounting for 0.13 percent of the mass of the juice and lemon juice accounting for 0.07 percent of the mass of the juice into warm water accounting for 0.3 percent of the mass of the juice for blending, dissolving the additive in the warm water for later use, and adding fruits or tea juices with different tastes into the additive according to different requirements;
the honey is possible to be polluted by clostridium botulinum in the brewing, transportation and storage processes, more than 80 percent of the honey is sugar, the honey is supersaturated solution of the sugar, the honey can generate crystals at low temperature, the crystals which are generated are glucose, the part which does not generate the crystals is mainly fructose, and the honey is also named as Gan Mi;
the crystal sugar is an ice-cube-shaped crystal formed by frying white granulated sugar, is large-particle crystal sugar prepared by adding protein into sucrose, redissolving, cleaning and recrystallizing, has two types of single crystals and polycrystal, and is transparent or semitransparent, because the crystal is like ice, the crystal sugar is named as crystal sugar, also called as ice grain, and the naturally generated crystal sugar has white, yellowish, light grey and other colors, and various colored crystal sugar added with edible pigment is also available on the market;
the lemon juice is juice obtained by squeezing fresh lemons, is extremely strong in sour taste, is accompanied with light bitter and faint scent taste, contains sugar, vitamin c, vitamin B1, vitamin B2, nicotinic acid, calcium, phosphorus, iron and other nutritional ingredients, is a common beverage, is also a first-class seasoning, is commonly used for preparing western dishes and pastries, has the effects of relieving cough, reducing phlegm, promoting the production of body fluid, tonifying spleen and the like, and can enhance immunity and delay aging;
s10: mixing the fermented rose-flavor grape concentrated juice with an additive to uniformly mix the fermented rose-flavor grape concentrated juice with the additive;
s11: carrying out secondary filtration on the mixed rose-flavor grape concentrated juice to remove ice crystals and residues in the rose-flavor grape concentrated juice;
s12: adding the filtered rose-flavor grape concentrated juice into 0.05% of food preservative in the mass of the juice again, pouring 0.02% of food bactericide in the mass of the juice for internal sterilization, and mixing for later use, wherein the food bactericide is one or a combination of multiple groups of peroxyacetic acid, hypochlorous acid and quaternary ammonium salt disinfectant;
the food bactericide is a chemical preparation capable of preventing propagation of food harmful microorganisms or killing food harmful microorganisms, is usually called a disinfectant when people and livestock pathogenic bacteria are used as objects, is also provided with a preservative listed as a food additive when food spoilage bacteria are used as objects, and can be divided into a reduction type bactericide and an oxidation type bactericide. The former is such as sulfurous acid and its salts, its reducing action has sterilization and bleaching function, sometimes it is used as bleaching agent, the latter is such as hydrogen peroxide, hypochlorous acid and its salts, peracetic acid, bleaching powder, etc., its oxidizing action has stronger sterilization function than general antiseptic, also has bleaching function, but because its chemical property is unstable, easy to decompose, may have bad reaction with food ingredient or bring food bad influence, rarely add to food directly, mainly used in beverage water, and sterilization, disinfection of container, tool, apparatus and semifinished material;
peracetic acid, an organic compound, has a chemical formula of CH3COOOH, has strong pungent odor, is soluble in water, alcohol, ether and sulfuric acid, belongs to a strong oxidant, is extremely unstable, can explode at the temperature of-20 ℃, has explosiveness when the concentration is more than 45 percent, can explode when meeting high heat, a reducing agent or metal ions, and is mainly used as a bleaching agent for paper, paraffin, wood, fabric, grease and starch;
hypochlorous acid is oxyacid of chlorine element, the chemical formula is HClO, the structural formula is H-O-Cl, wherein the valence of the chlorine element is +1 valence, the chlorine element exists only in solution, the concentrated solution is yellow, the dilute solution is colorless, has a very pungent smell similar to chlorine gas, is very unstable, is very weak acid, is weaker than carbonic acid, is equivalent to hydrosulfuric acid, and has a very strong bleaching function, the salt of the hypochlorous acid can be used as a bleaching agent and a disinfectant, the hypochlorous acid is mainly used as the disinfectant and is widely used for disinfecting the surfaces of objects, polluted articles such as fabrics and the like, water, fruits, vegetables, food and beverage utensils and the like, and can be used for disinfecting the surfaces of indoor air and secondary water supply equipment facilities, hands, skins and mucous membranes besides the purposes;
the quaternary ammonium salt in the quaternary ammonium salt disinfectant is a compound generated by substituting four hydrogen atoms in ammonium ions by alkyl, is a cationic surfactant, has good bactericidal performance, and has a bactericidal effective part which is a cationic group formed by combining an organic radical and a nitrogen atom;
s13: cleaning the bearing bottle and the fruit juice bottle, performing steam or boiling sterilization to ensure the cleanliness of the concentrated rose-flavor grape juice in the bottle, filling the prepared concentrated rose-flavor grape juice into the bottle, capping and sealing the bottle by a capping machine, placing the bottle in hot water at 80-85 ℃, keeping the temperature for 30min, taking out the bottle and wiping the bottle to be dry;
s14: storing the prepared rose-flavor grape concentrated juice in a cool environment at 4-5 ℃;
the prepared rose-flavor grape concentrated juice has the advantages of long storage and multiple tastes, can solve the problems of difficult fruit selling, easy decay and the like in the fresh market of grapes, can realize value increase in processing, opens up a new way for improving the economic value of rose-flavor grapes, extracts the rose-flavor grapes with poor quality in yield, and increases the fertility degree of soil as a cultivation fertilizer.
While the invention has been described above with reference to an embodiment, various modifications may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In particular, the various features of the disclosed embodiments of the invention may be used in any combination, provided that no structural conflict exists, and the combinations are not exhaustively described in this specification merely for the sake of brevity and resource conservation. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (7)
1. A preparation process for rose-flavor grape concentrated juice is characterized by comprising the following steps: the method comprises the following operation steps:
s1: selecting and picking rose-flavor grapes with the existing yield, picking off the rose-flavor grapes with poor quality, and using the grapes as cultivation fertilizer;
s2: placing the picked rose-flavor grapes in a cleaning device, uniformly treating the rose-flavor grapes, and manually cleaning and screening the grapes cleaned by the cleaning device to ensure the completeness and the quality of the rose-flavor grapes to be complete;
s3: drying the washed and screened muscat grapes in the sun, and drying the washed and screened muscat grapes by drying equipment to ensure the cleanliness of the muscat grapes;
s4: taking out the dried rose-flavor grapes, carrying out a stem removing operation on the dried rose-flavor grapes, and waiting for the next operation in a stainless steel container for the stemmed rose-flavor grapes;
s5: the method comprises the steps of crushing the rose-flavor grapes in a crusher, squeezing the crushed rose-flavor grapes in a squeezer, and crushing and fusing juice and the crushed rose-flavor grapes in a crusher to enable the juice to flow out fully;
s6: putting the crushed rose-flavor grape residues and juice into a stainless steel container, and heating to leach out peel pigments and dissolve the peel pigments in the juice;
s7: putting the heated rose-flavor grape residue and the juice into a filtering device, and removing the residue in the juice;
s8: filling the filtered juice into a glass bottle or a porcelain jar which is sterilized, adding food preservative according to 0.08 percent of the weight of the juice, stirring uniformly to dissolve the juice, adding pectinase for mixing, naturally precipitating for 3-5 months, and sucking out clarified liquid after the juice is clarified and transparent;
s9: preparing an additive of the rose-flavor grape concentrated juice, adding honey accounting for 0.2 percent of the mass of the juice, rock candy accounting for 0.13 percent of the mass of the juice and lemon juice accounting for 0.07 percent of the mass of the juice into warm water accounting for 0.3 percent of the mass of the juice for blending, and dissolving the additive in the warm water for later use;
s10: mixing the fermented rose-flavor grape concentrated juice with an additive to uniformly mix the fermented rose-flavor grape concentrated juice with the additive;
s11: carrying out secondary filtration on the mixed rose-flavor grape concentrated juice to remove ice crystals and residues in the rose-flavor grape concentrated juice;
s12: adding the filtered rose-flavor grape concentrated juice into a food preservative accounting for 0.05 percent of the weight of the juice again, pouring a food bactericide accounting for 0.02 percent of the weight of the juice for internal sterilization, and mixing for later use;
s13: cleaning the bearing bottle and the fruit juice bottle, performing steam or boiling sterilization to ensure the cleanliness of the bottled rose-flavor grape concentrated juice, filling the prepared rose-flavor grape concentrated juice into the bottle, capping and sealing the bottle by a capping machine, placing the bottle in hot water at 80-85 ℃ for 30min, taking out the bottle and wiping the bottle to dry;
s14: storing the prepared rose-flavor grape concentrated juice in a cool environment at 4-5 ℃.
2. The process according to claim 1, wherein the muscat grape juice selected as the raw material in S1 is a good variety for both fresh eating and juicing, and is developed and utilized actively, and fresh muscat grape fruits which are completely ripe, have bright color, no rot and no pesticide residue are selected as the raw material for processing the grape juice.
3. The process of claim 1, wherein the heating time in S6 is 15min, and the heating temperature is 60 ℃.
4. The process according to claim 1, wherein the filtering means of S7 is a coarse white cloth filter to remove peel, seeds and pulp pieces from the juice.
5. The process according to claim 1, wherein the food preservative in S8 is selected from one or more of sodium benzoate, potassium sorbate, sodium dehydroacetate, propyl paraben, calcium propionate, streptococcus lactis, and natamycin.
6. The process for preparing a muscat grape juice concentrate according to claim 1, wherein the additives in S9 can be fruit or tea juice with different tastes according to different requirements.
7. The process of claim 1, wherein the food disinfectant in S12 is selected from the group consisting of peracetic acid, hypochlorous acid, and quaternary ammonium disinfectant.
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| CN115918874A (en) * | 2022-12-08 | 2023-04-07 | 鲜活果汁工业（天津）有限公司 | Rose-flavored grape jam and preparation method thereof |
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