CN116172141B - Method for improving flavor of concentrated juice of Piteguo - Google Patents
Method for improving flavor of concentrated juice of Piteguo Download PDFInfo
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- CN116172141B CN116172141B CN202310122208.XA CN202310122208A CN116172141B CN 116172141 B CN116172141 B CN 116172141B CN 202310122208 A CN202310122208 A CN 202310122208A CN 116172141 B CN116172141 B CN 116172141B
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 51
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 46
- 235000019634 flavors Nutrition 0.000 title claims abstract description 46
- 238000000199 molecular distillation Methods 0.000 claims abstract description 40
- 230000008569 process Effects 0.000 claims abstract description 32
- 239000000126 substance Substances 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 8
- 238000005516 engineering process Methods 0.000 claims abstract description 7
- 230000005070 ripening Effects 0.000 claims description 19
- 238000005507 spraying Methods 0.000 claims description 14
- 238000004821 distillation Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000004382 Amylase Substances 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 238000004062 sedimentation Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000002243 precursor Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 18
- 235000013405 beer Nutrition 0.000 abstract description 15
- 238000006243 chemical reaction Methods 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 17
- 239000000306 component Substances 0.000 description 13
- 238000003860 storage Methods 0.000 description 6
- 241000220324 Pyrus Species 0.000 description 4
- 235000014443 Pyrus communis Nutrition 0.000 description 3
- 230000006866 deterioration Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000021579 juice concentrates Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 240000008474 Pimenta dioica Species 0.000 description 1
- 235000006990 Pimenta dioica Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000173166 Pyrus ussuriensis Species 0.000 description 1
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000010504 bond cleavage reaction Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000007857 degradation product Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- -1 ester alcohols Chemical class 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015074 other food component Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- 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
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23N15/00—Machines or apparatus for other treatment of fruits or vegetables for human purposes; Machines or apparatus for topping or skinning flower bulbs
- A23N15/06—Devices for other treatment of fruit, e.g. marking, maturing, polishing
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technical field of food and beverage processing, and particularly relates to a method for improving the flavor of a concentrated juice of Piteguo. The method is realized by the following specific technical scheme: the preparation method comprises the steps of curing, cleaning, crushing, squeezing, molecular distillation, enzymolysis, filtering and concentrating fresh Piteguo. On one hand, the invention has the beneficial effects that the beer fruit curing device is utilized, so that the beer fruit curing efficiency is improved, the curing time is shortened, the beer fruit is shortened to 5-7 days from 15-20 days of natural curing, and the defects of complex chemical reaction and mass production of bad flavor substances in the beer fruit caused by browning in the long-time curing process are fundamentally avoided; on the other hand, the molecular distillation technology is adopted to remove the bad flavor and the peculiar smell substances in the Piteguo under the condition of low temperature and low pressure, so that the stability of the Piteguo concentrated juice is further improved and the shelf life of the Piteguo concentrated juice is prolonged while the flavor of the Piteguo concentrated juice is improved.
Description
Technical Field
The invention belongs to the technical field of food and beverage processing, and particularly relates to a method for improving the flavor of a concentrated juice of Piteguo.
Background
Pitegument, also known as Pimenta, skinned pear, sour pear, is the autumn pear system (Pyrus ussuriensis Maxim) of the genus Pyrus of the family Rosaceae. Planting in the altitude of 2000-2500m, mainly in the fields of the county cities of Lintao, weiyuan, the complete cutting, the setting of the west, etc., such as the summer's peace of charge, the summer's charge, guanghe, the Kangle, the Jishishan, the eastern county, etc., and the suitable forests, barren slopes, the four sides, cultivated lands, etc. The Piteguo fruit has sour and sweet taste, warm nature, high water content, various amino acids, saccharides, vitamins, potassium, calcium, iron and other trace elements, has the reputation of 'Baiguozhen', and has various health-care functions of nourishing stomach, moistening lung, quenching thirst, relieving cough, softening blood vessels and the like.
In recent years, under the strong support of national policies, the Piteguo planting industry is well developed, but the processing industry is relatively lagged, and the Piteguo processing enterprises in Lingzhou mainly concentrate about 10 in summer at present, and mainly process Piteguo concentrated juice.
However, the picked fresh Piteguo is yellow green, the fruit texture is harder, the fruit taste is extremely sour, the bitter taste is heavier, and the Piteguo cannot be eaten at all; even if the beer is used as a raw material of a fruit juice beverage, the beer must be naturally cured and then processed, the natural curing period of the beer is long, the average curing period is about 15-20 days, and the factors greatly limit the development and application of the beer.
In addition, during the curing process of the beer fruits, a series of chemical changes can occur in the components in the fruits, such as softening of fruit tissues, improvement of sugar degree, improvement of juice yield and the like, but serious browning reactions are accompanied, particularly, degradation products of the browning reactions are extremely easy to interact with other food components, have important influence on the formation of other complex flavor substances, have adverse influence on the quality of the final product of the concentrated juice, and easily cause deterioration of the flavor of the beer fruits in the storage period.
Therefore, in order to further improve the utilization rate of the Piteguo and realize the popularization of the Piteguo in a larger range, a treatment method capable of shortening the ripening period of the Piteguo and reducing the substances with bad flavor in the Piteguo must be developed, and on the basis of improving the palatability of the Piteguo concentrated juice, the stability of the Piteguo concentrated juice is further improved and the storage period of the Piteguo concentrated juice is prolonged.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for improving the flavor of the concentrated juice of the Piteguo. By the treatment of the Piteguo, the invention can prepare the shelf-stable Piteguo concentrated juice which has no brown stain peculiar smell and can be stored for a long time under the non-refrigeration condition without generating peculiar smell.
The invention provides a method for improving the flavor of concentrated juice of Piteguo, which is realized by adopting a ripening device to ripen fresh Piteguo and combining the technical means of molecular distillation and deodorization.
According to the invention, the Piteguo is cured by adopting the curing device, so that a great amount of bad flavor substances in the Piteguo caused by browning in the long-time curing process are fundamentally avoided.
In addition, the molecular distillation technology is further adopted to treat the freshly squeezed juice of the Piteguo, and the advantages of high vacuum degree and low separation temperature of molecular distillation are utilized to remove bad flavor, reduce peculiar smell compounds and/or peculiar smell precursors and ensure the quality of the products in the storage period to the greatest extent.
The invention provides a method for improving flavor of a Piteguo concentrated juice, which is to prepare fresh Piteguo into the Piteguo concentrated juice according to the following steps:
Curing, cleaning, crushing, squeezing, molecular distillation, enzymolysis, filtration and concentration.
More specifically, the invention provides a method for improving the flavor of a concentrated juice of Piteguo, which comprises the following steps:
(1) Curing: ripening the picked fresh Piteguo by using a Piteguo ripening device matched with the process;
(2) Cleaning: cleaning the cured Piteguo, and draining off water;
(3) Crushing: putting the washed Piteguo in the step (2) into a crusher for pulping;
(4) And (3) squeezing: squeezing the Piteguo pulp obtained in the step (3) by using a belt juicer to obtain Piteguo juice;
(5) Molecular distillation: removing bad flavor substances in the Piteguo through molecular distillation equipment;
(6) Enzymolysis: adding pectase and amylase for enzymolysis and sedimentation;
(7) And (3) filtering: filtering the supernatant obtained after the sedimentation in the step (6), wherein the obtained filtrate is clear Piteguo juice.
(8) Concentrating: concentrating the juice obtained in the step (7) to a sugar degree of 65-70 DEG Brix by using an evaporator. The concentrated juice of the Piteguo is obtained.
The molecular distillation in the step (5) is carried out under the following specific conditions: the distillation temperature is 40-45 ℃, the vacuum degree is 90-100 mbar, the scraper rotating speed is 100-150 r/min, and the feeding flow rate is 200-250 mL/min.
The enzymolysis in the step (6), wherein the weight ratio of the added pectase to amylase is 1:2 to 4; the enzymolysis time is 1-3 h, and the enzymolysis temperature is 50-60 ℃.
Preferably, in the enzymolysis process in the step (6), the weight ratio of the added pectase to amylase is 1:3, a step of; the enzymolysis time is 1h, and the enzymolysis temperature is 55 ℃.
In the technological process of the invention, the beer juice obtained after squeezing must adopt molecular distillation technology to remove the peculiar smell in the juice first, then carry on enzymolysis to the juice without peculiar smell substance; the main reason for this operation of the invention is:
Pectase can promote the bond cleavage of glycosidic bond in flavor component substances in the enzymolysis process, so that the overall flavor of the juice is improved, and the molecular distillation can remove part of bad flavor components while simultaneously losing good aroma components; therefore, if the molecular distillation is carried out after the enzymolysis process, the fragrance loss degree in the later molecular distillation process is necessarily higher, the retention of the flavor substance content in the juice is not facilitated, and the taste of the juice is reduced.
The invention has the beneficial effects that:
(1) The invention provides a curing device of Piteguo, which is characterized in that an oven is matched with a spraying device, a ripening agent is sprayed on Piteguo in a tray, certain humidity and temperature are provided, and the curing of Piteguo is accelerated; in addition, the mechanical claws can be used for completing the entrance and exit of the Piteger fruits in the oven, the whole process is mechanized, manual carrying is not needed, and the working efficiency is obviously improved;
(2) According to the invention, the Piteguo is cured by utilizing the curing device of the Piteguo, so that the curing efficiency of the Piteguo is improved, the curing time is shortened, the 15-20 days of natural curing of the Piteguo are shortened to 5-7 days, and the defects of complex chemical reaction and mass production of bad flavor substances in the Piteguo due to browning in the long-time curing process of the Piteguo are fundamentally avoided;
(3) In order to improve the flavor of the concentrated juice of the Piteguo, the invention further adopts a molecular distillation technology to treat after curing, and the activity of bioactive substances in the juice of the Piteguo is ensured because the operation temperature of the molecular distillation process is far lower than the boiling point temperature of the juice; in addition, the molecular distillation technology has lower operating pressure, can further prevent the deterioration caused by oxidation of the nutrient components in the Piteguo juice, can remove the bad flavor generated by browning in the curing process, further improves the flavor stability of the Piteguo juice concentrate and prolongs the storage period of the Piteguo juice concentrate.
Drawings
FIG. 1 is a block diagram of a Piteger's ripening apparatus of the present invention;
Fig. 2 is a schematic diagram of two trays in the beer ripening apparatus of the present invention.
In the figure: 1-baking oven, 2-display, 3-tray, 4-cover, 5-spraying device, 31-bottom, 32-baffle, 33-pillar, 35-through hole, 36-water leakage hole, 41-rotary disk.
Detailed Description
The present invention will now be further described in connection with specific embodiments in order to enable those skilled in the art to better understand the invention.
The devices used in the examples are all existing devices, except for the specific descriptions, and are commercially available; other materials are commercially available unless otherwise specified.
Example 1
A method for improving flavor of concentrated juice of Piteguo comprises the following steps:
(1) Curing: ripening the picked fresh Piteguo by using a Piteguo ripening device matched with the process;
(2) Cleaning: cleaning the cured Piteguo, and draining off water;
(3) Crushing: pulping the washed Piteguo in the step (2) in a crusher to obtain Piteguo pulp;
(4) And (3) squeezing: squeezing the Piteguo pulp obtained in the step (3) by using a belt juicer to obtain juice, and obtaining Piteguo juice;
(5) Molecular distillation: passing the juice obtained in the step (4) through molecular distillation equipment, setting the distillation temperature to 40 ℃, the vacuum degree to 90mbar, the scraper rotating speed to 100r/min and the feeding flow rate to 200mL/min;
(6) Enzymolysis and sedimentation: adding 0.2g/kg of pectase and 0.6g/kg of amylase, and performing enzymolysis for 1h at the temperature of 55 ℃;
(7) And (3) filtering: filtering the supernatant obtained after the sedimentation in the step (6), wherein the obtained filtrate is clear Piteguo juice.
(8) Concentrating: concentrating the juice obtained in the step (7) to a sugar degree of 65-70 degrees Brix by adopting an evaporator to obtain the Piteguo concentrated juice.
In the step (1), the curing device comprises an oven and a spraying device matched with the oven.
The curing device comprises: the oven is provided with the cover on the oven wall, has a plurality of layers of trays in the oven, and tray bottom surface center is provided with the through-hole, is provided with a plurality of holes that leak on the bottom surface of tray, and the last top of oven is provided with the lid with oven assorted, and the central point department of lid is provided with sprinkler, and the oven outside is provided with the manipulator.
The curing device comprises a drying oven 1, wherein a jacket is arranged on the wall of the drying oven 1, a water inlet and a water outlet are arranged on the jacket, and a heater is arranged inside the jacket.
A plurality of layers of trays 3 are arranged in the oven 1, each tray 3 comprises a circular bottom surface 31, a through hole 35 is arranged in the center of the bottom surface 31 of each tray 3, and a plurality of water leakage holes 36 are formed in the periphery of each through hole;
the outer fringe of bottom surface 31 is connected with baffle 32, and the upper end of baffle 32 is provided with the annular draw-in groove that matches with bottom surface 31, or bottom surface 31 outer fringe is connected with three pillar 33.
The upper top of oven 1 is provided with the lid 4 with oven 1 assorted, and the central point department of lid 4 is provided with sprinkler 5, and oven 1 outside is provided with the manipulator.
The lower bottom surface of lid 4 is provided with rotary disk 41, is provided with the motor in the lid 4, and the upper surface of rotary disk 41 links to each other with the motor, and the lower surface of rotary disk 41 is provided with sprinkler 5.
The cover body 4 is undetachably connected with the oven 1, the spraying device 5 is a telescopic spraying pipe, the lower end of the spraying pipe is closed, and a plurality of small holes are arranged on the side wall of the spraying pipe.
The temperature sensor and the humidity sensor are arranged in the oven 1, the temperature sensor and the humidity sensor are connected with the display 2, the display 2 is positioned on the outer surface of the oven 1, the temperature sensor, the humidity sensor and the display 2 are connected with the controller, and the controller is connected with the heater.
When the Piteguo ripening device provided by the invention is used, not only can mechanical operation be realized, but also the spray pipe in the device is utilized to spray ripening agent to Piteguo, so that the homogenization degree is higher, and the rapid ripening of Piteguo can be promoted by means of the temperature and humidity provided by the oven, so that the ripening time is greatly shortened, and the content of browning products caused by overlong ripening time is fundamentally reduced.
Example 2
On the basis of example 1, only the process parameters of the molecular distillation in step (5) are changed, and the rest steps are the same as those of example 1;
the specific parameters of the molecular distillation process are set as follows: distillation temperature 42 ℃, vacuum degree 95mbar, scraper rotation speed 130r/min, feeding flow rate 210mL/min.
Example 3
On the basis of example 1, only the process parameters of the molecular distillation in step (5) are changed, and the rest steps are the same as those of example 1;
The specific parameters of the molecular distillation process are set as follows: distillation temperature 45 ℃, vacuum degree 97mbar, scraper rotation speed 140r/min, feeding flow rate 240mL/min.
Example 4
On the basis of example 1, only the process parameters of the molecular distillation in step (5) are changed, and the rest steps are the same as those of example 1;
The specific parameters of the molecular distillation process are set as follows: distillation temperature 45 ℃, vacuum 92mbar, scraper rotation speed 120r/min, feeding flow rate 250mL/min.
Comparative example 1
The comparative example was not subjected to molecular distillation treatment, and the other operation steps and process parameters were the same as in example 1.
Comparative example 2
On the basis of example 1, only the ripening method of the Piteger fruit in step (1) was changed, and the rest steps were the same as those of example 1;
The beer fruits in this comparative example were ripened by a natural standing method.
Comparative example 3
On the basis of example 1, only the order of steps (5) and (6) was changed, and the remaining steps were the same as in example 1.
Comparative example 4
On the basis of example 1, only the molecular distillation parameters of step (5) were changed, and the rest steps were the same as in example 1;
The molecular distillation process parameters in this comparative example were: distillation temperature 65 ℃, vacuum degree 50mbar, scraper rotation speed 250r/min, feeding flow rate 150mL/min.
Comparative example 5
On the basis of example 1, only the molecular distillation parameters of step (5) were changed, and the rest steps were the same as in example 1;
The molecular distillation process parameters in this comparative example were: distillation temperature 35 ℃, vacuum degree 200mbar, scraper rotation speed 50r/min, feeding flow rate 300mL/min.
Experimental example 1
The juice yield, aroma components and the like of the concentrated juice of the Piteguo prepared in examples 1 to 4 and comparative examples 1 to 5 were compared, and then all the concentrated juice of the Piteguo was stored under natural conditions for 3 months, and the change in flavor was observed by comparison, and the detection results are shown in Table 1.
Table 1 comparison of the effects of different processing techniques
As can be seen from the comparison of the data in Table 1, the juice yield and aroma components of the concentrated juice of the Piteguo produced by the different processing techniques are significantly different.
In the embodiments 1-4 of the invention, the synergistic effect of a special curing device and a molecular distillation technology is adopted, so that the fragrance components of fruits such as esters, alcohols and the like are well converted in the curing process of the Piteguo, meanwhile, the bad flavor of the products in the curing process is removed, and the flavor stability of the Piteguo concentrated juice is obviously improved; meanwhile, the molecular distillation also obviously improves the soluble solids of the juice, and reduces the energy consumption of the later evaporation concentration.
Comparative example 1, because the aldehydes in the juice were not subjected to the molecular distillation treatment, the juice had a high astringency, and the bad flavor generated during the ripening process could not be removed, and some flavor precursors were changed during the storage period, so that the flavor of the juice was changed, and the finally obtained concentrated piteguo juice had a remarkable bad flavor.
Comparative example 2 did not pass through the ripening device, the fruit change was complicated in the natural ripening process, the aroma of fruits such as ester alcohols was obviously insufficient, and the juice yield was low due to insufficient pectin conversion, so that the juice yield of the beer fruit obtained in this comparative example was low, and the bad flavor of the final beer juice was more remarkable.
In the comparative example 3, the enzymolysis is carried out firstly and then the molecular distillation step is carried out, so that the whole aroma components are low, the pectase can promote the glycosidic bond of the flavor component substances to break so as to improve the whole flavor of the juice, and the molecular distillation can remove part of bad flavor components and simultaneously the loss of good aroma components is accompanied;
the fragrance loss degree in the later molecular distillation process is larger due to the enzymolysis process, so that the flavor of the juice is not easy to maintain.
Comparative examples 4 and 5 each changed molecular distillation process parameters, and the comparative example 4 had a high distillation temperature and a low pressure, resulting in excessive distillation intensity and loss of most of the flavor components.
The distillation temperature in comparative example 5 was too low, resulting in the poor flavor not being removed and the deterioration of the flavor during storage period being increased.
Claims (1)
1. A method for improving the flavor of a concentrated juice of a Piteguo, characterized in that the method is realized by ripening fresh Piteguo and combining molecular distillation technology to remove the bad flavor of Piteguo and reduce the peculiar smell compounds and/or peculiar smell precursors;
the method specifically comprises the following steps:
(1) Curing: curing the picked fresh Piteguo by using a Piteguo curing device matched with the process, and shortening 15-20 days of natural curing of the Piteguo to 5-7 days;
(2) Cleaning: cleaning the cured Piteguo, and draining off water;
(3) Crushing: putting the washed Piteguo in the step (2) into a crusher for pulping;
(4) And (3) squeezing: squeezing the Piteguo pulp obtained in the step (3) by using a belt juicer to obtain Piteguo juice;
(5) Molecular distillation: removing bad flavor substances in the Piteguo through molecular distillation equipment;
wherein, the conditions of molecular distillation are: the distillation temperature is 40-45 ℃, the vacuum degree is 90-100 mbar, the scraper rotating speed is 100-150 r/min, and the feeding flow rate is 200-250 mL/min;
(6) Enzymolysis: adding pectase and amylase for enzymolysis and sedimentation; wherein, the weight ratio of the added pectase to amylase is 1: 2-4; the enzymolysis time is 1-3 h, and the enzymolysis temperature is 50-60 ℃;
(7) And (3) filtering: filtering the supernatant obtained after sedimentation in the step (6), wherein the obtained filtrate is clear Piteguo juice;
(8) Concentrating: concentrating the juice obtained in the step (7) to a sugar degree of 65-70 DEG Brix by adopting an evaporator, thus obtaining the concentrated juice of the Piteguo with good flavor;
in the method for improving the flavor of the concentrated juice of the Piteguo, the curing device in (1) comprises an oven and a spraying device matched with the oven;
the wall of the oven is provided with a jacket, the jacket is provided with a water inlet and a water outlet, and a heater is arranged in the jacket;
the oven is internally provided with a plurality of layers of trays, the center of the bottom surface of each tray is provided with a through hole, the bottom surface of each tray is provided with a plurality of water leakage holes, the outer edge of the bottom surface of each tray is connected with a baffle, the upper end of each baffle is provided with an annular clamping groove matched with the bottom surface, or the outer edge of the bottom surface is connected with three support posts;
The upper top of the oven is provided with a cover body matched with the oven, a spraying device is arranged at the center of the cover body, and a manipulator is arranged outside the oven; the lower bottom surface of the cover body is provided with a rotary disk, a motor is arranged in the cover body, the upper surface of the rotary disk is connected with the motor, and the lower surface of the rotary disk is provided with a spraying device;
The cover body is undetachably connected with the oven, the spraying device is a telescopic spraying pipe, the lower end of the spraying pipe is closed, and a plurality of small holes are formed in the side wall of the spraying pipe;
the temperature sensor and the humidity sensor are arranged in the oven, the temperature sensor and the humidity sensor are connected with the display, the display is positioned on the outer surface of the oven, the temperature sensor, the humidity sensor and the display are connected with the controller, and the controller is connected with the heater.
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Citations (4)
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| CN103330254A (en) * | 2013-06-26 | 2013-10-02 | 甘肃和政八八啤特果集团有限公司 | Processing method of Piteguo juice |
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| CN109793134A (en) * | 2018-12-27 | 2019-05-24 | 甘肃和政八八啤特果集团有限公司 | A kind of Piteguo inspissated juice processing method |
| CN112708522A (en) * | 2021-02-01 | 2021-04-27 | 中华全国供销合作总社济南果品研究院 | Method for reducing methanol content in fruit wine and low-methanol-content fruit wine |
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2023
- 2023-02-16 CN CN202310122208.XA patent/CN116172141B/en active Active
Patent Citations (4)
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| CN103330254A (en) * | 2013-06-26 | 2013-10-02 | 甘肃和政八八啤特果集团有限公司 | Processing method of Piteguo juice |
| CN105533337A (en) * | 2015-12-16 | 2016-05-04 | 全国供销合作总社济南果蔬华德公司 | Processing method of high-quality blueberry concentrated juice with high anthocyan content |
| CN109793134A (en) * | 2018-12-27 | 2019-05-24 | 甘肃和政八八啤特果集团有限公司 | A kind of Piteguo inspissated juice processing method |
| CN112708522A (en) * | 2021-02-01 | 2021-04-27 | 中华全国供销合作总社济南果品研究院 | Method for reducing methanol content in fruit wine and low-methanol-content fruit wine |
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