CN117581953A - Preparation process of concentrated juice of fruit juice beverage - Google Patents
Preparation process of concentrated juice of fruit juice beverage Download PDFInfo
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- CN117581953A CN117581953A CN202311828408.3A CN202311828408A CN117581953A CN 117581953 A CN117581953 A CN 117581953A CN 202311828408 A CN202311828408 A CN 202311828408A CN 117581953 A CN117581953 A CN 117581953A
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- emulsifying
- juice beverage
- raw materials
- concentrated juice
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 36
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013361 beverage Nutrition 0.000 title claims abstract description 8
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 28
- 238000011049 filling Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000004945 emulsification Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 238000010008 shearing Methods 0.000 claims abstract description 10
- 238000001514 detection method Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000003292 glue Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 37
- 239000002994 raw material Substances 0.000 claims description 32
- 238000005507 spraying Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 9
- 238000002372 labelling Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims 2
- 235000020357 syrup Nutrition 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 abstract description 9
- 244000175448 Citrus madurensis Species 0.000 abstract description 8
- 235000017317 Fortunella Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 239000012535 impurity Substances 0.000 abstract description 5
- 229910052751 metal Inorganic materials 0.000 abstract description 3
- 239000002184 metal Substances 0.000 abstract description 3
- 244000144730 Amygdalus persica Species 0.000 abstract description 2
- 235000010254 Jasminum officinale Nutrition 0.000 abstract description 2
- 240000005385 Jasminum sambac Species 0.000 abstract description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 230000005347 demagnetization Effects 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000004513 sizing Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 description 4
- 241000207199 Citrus Species 0.000 description 3
- 235000020971 citrus fruits Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 239000004376 Sucralose Substances 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 229920003063 hydroxymethyl cellulose Polymers 0.000 description 2
- 229940031574 hydroxymethyl cellulose Drugs 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 239000001509 sodium citrate Substances 0.000 description 2
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 2
- 235000019408 sucralose Nutrition 0.000 description 2
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 description 1
- 235000003717 Boswellia sacra Nutrition 0.000 description 1
- 240000007551 Boswellia serrata Species 0.000 description 1
- 235000012035 Boswellia serrata Nutrition 0.000 description 1
- 239000004863 Frankincense Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000010358 acesulfame potassium Nutrition 0.000 description 1
- 229960004998 acesulfame potassium Drugs 0.000 description 1
- 239000000619 acesulfame-K Substances 0.000 description 1
- 239000002390 adhesive tape Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 229960002303 citric acid monohydrate Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 235000000346 sugar 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation process of fruit juice beverage thick stock, and relates to the technical field of fruit juice thick stock preparation. The method comprises the following process flows: checking and accepting, preprocessing, shearing and dissolving glue, emulsifying and mixing, sizing, physicochemical detection, product sterilization, magnetic passing, filtering, filling, packaging and warehousing. The preparation process is simple, the concentrated pulp can be prepared for kumquats, lemons, juicy peaches, jasmine tea and the like, the emulsification speed reaches more than 2000rpm, the uniform emulsification effect is good, metal impurities can be effectively removed through the demagnetization, other impurities, foreign matters and the like can be removed in the filtration process, the high quality and the high standard of the whole preparation process are effectively ensured, and the prepared concentrated juice has good taste.
Description
Technical Field
The invention relates to the technical field of preparation of fruit juice thick pulp, in particular to a preparation process of fruit juice beverage thick pulp.
Background
The fruit juice is the fruit juice obtained by selecting, cleaning and squeezing fresh fruits, contains rich vitamins, minerals, carbohydrates and dietary fibers, is the most nutritious part of the fruits, is easy to be absorbed by human bodies, and is similar to the fresh fruits in flavor and nutrition, and the fruit juice is called as liquid fruits. The fruit is processed into concentrated juice, so that the volume occupied by the juice can be reduced, the storage and transportation are facilitated, the sterilization effect can be achieved in the concentration process, and the storage stability of the juice is improved. With the gradual increase of the living standard of people, the dietary structure of people gradually changes, so that the demand for fruit juice is obviously increased, and higher requirements are put forward for the quality of the fruit juice, and the demand for natural, high-quality, healthy and nutritional pure fruit juice and concentrated fruit juice is increased by more than 20%, so that the fruit juice is gradually becoming the development trend and direction of fruit juice consumption.
At present, when concentrated juice is prepared, the emulsification link of the juice can not effectively ensure that the juice is uniformly distributed, or the juice is sheared too much, and the juice is uniformly overgrown, so that the preparation process of the concentrated juice beverage is designed for solving the problems.
Disclosure of Invention
Aiming at the defects existing in the prior art, the invention aims to provide a preparation process of fruit juice beverage thick pulp, which has the advantages of simple process, convenient and reliable preparation, capability of ensuring that the prepared fruit juice thick pulp is uniformly distributed, greatly improved taste and higher quality.
In order to achieve the above object, the present invention is realized by the following technical scheme: a preparation process of a fruit juice beverage thick stock comprises the following process flows: raw material acceptance, pretreatment, shearing and glue dissolving, emulsification and mixing, volume fixing, physical and chemical detection, sterilization, magnetic passing, filtration, filling, packaging and warehousing.
Preferably, the acceptance refers to acceptance of raw materials and auxiliary materials, wherein the raw materials and the auxiliary materials are accepted according to the requirements in corresponding raw material and auxiliary material acceptance standards when being fed into factories, and the raw materials and the auxiliary materials can be stored after being accepted.
Preferably, the pretreatment is to prepare raw materials and auxiliary materials according to the proportion specified by a batching table, grind the raw materials, crush ice and dice the raw materials for later use, and add the raw materials and the auxiliary materials according to a formula.
Preferably, the specific steps of shearing glue, emulsifying and mixing, constant volume and physical and chemical detection are as follows: adding raw materials and auxiliary materials according to the formula and the preparation into an emulsifying tank, mixing and stirring, starting an emulsifying shearing machine for emulsification and heating treatment, carrying out constant volume after the emulsification is finished, and conveying the mixture into a fruit juice preparation tank after the detection is qualified; the emulsifying speed is not less than 2000rpm, and the emulsifying time is 10-12min.
Preferably, the sterilization temperature of the corresponding tubular UHT (ultra high temperature instantaneous sterilizer) is 94-98 ℃, the time is 15-30 s, and the sterilized materials are cooled to 50-55 ℃.
Preferably, the over-magnetism is that the materials in the previous working procedure are conveyed into a filling temporary storage tank after passing through a magnetic rod catcher by a rotor pump; the magnetic field strength of the magnetic rod catcher is 5000-8000 gauss.
Preferably, the filtering is performed by a stainless steel filter screen with a pore diameter of 1mm, and then the filtering is performed to the next working procedure.
Preferably, the filling is performed by a filling machine by using a designated PP bottle, the filling temperature is 45-55 ℃, and the heat-sensitive sealing is performed after the cap is screwed.
Preferably, the package comprises: labeling, code spraying machine, product boxing, code spraying of an outer box, weighing and stacking.
Preferably, the product installation requires that the product is transferred from the ground to a warehouse to register the quantity, batch and other relevant procedures, then stored in a dry and cool place, and is waited for delivery after delivery inspection. The shelf life is 9 months-18 months.
The invention has the beneficial effects that: the preparation process is simple, the concentrated pulp can be prepared for kumquats, lemons, juicy peaches, jasmine tea and the like, the emulsification speed reaches more than 2000rpm, the uniform emulsification effect is good, metal impurities can be effectively removed through the demagnetization, other impurities, foreign matters and the like can be removed in the filtration process, the high quality and the high standard of the whole preparation process are effectively ensured, and the prepared concentrated juice has good taste.
Drawings
The invention is described in detail below with reference to the drawings and the detailed description;
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
The invention is further described in connection with the following detailed description, in order to make the technical means, the creation characteristics, the achievement of the purpose and the effect of the invention easy to understand.
Referring to fig. 1, the present embodiment adopts the following technical scheme: a preparation process of a fruit juice beverage thick stock comprises the following process flows:
and (5) acceptance checking: and (3) checking and accepting the raw materials and the auxiliary materials, wherein the raw materials and the auxiliary materials are checked and accepted according to the requirements in corresponding raw material and auxiliary material checking and accepting standards when being fed into factories, and the raw materials and the auxiliary materials can be put in storage after being checked and accepted.
Pretreatment: preparing raw materials and auxiliary materials according to a batching table, crushing ice, grinding and dicing the raw materials for later use, and adding the raw materials and the auxiliary materials according to a formula.
Shearing, emulsifying and mixing, constant volume and detection: adding raw materials and auxiliary materials prepared according to the formula into an emulsifying tank, mixing and stirring, starting an emulsifying and shearing machine to carry out emulsifying and heating treatment, detecting after the emulsifying is finished, and conveying the mixture into a fruit juice preparing tank after the detection is qualified; the emulsifying speed is not less than 2000rpm, and the emulsifying time is 10-12min.
Sterilizing: the corresponding tubular UHT (ultra high temperature instantaneous sterilizer) has the sterilization temperature of 94-98 ℃ and the sterilization time of 15-30 s, and the sterilized materials are cooled to 50-55 ℃.
And (3) magnetic passing: the materials in the previous step are conveyed into a filling temporary storage tank after passing through a magnetic rod catcher by using a rotor pump; the magnetic field strength of the magnetic rod catcher is 5000-8000 gauss.
And (3) filtering: the mixture is filtered by a stainless steel filter screen with the aperture of 1mm and then enters the next working procedure.
And (3) filling: filling the bottle with a specified PP bottle by a filling machine at 45-55 ℃, screwing the cap, and performing heat-sensitive sealing to completely seal.
And (3) packaging: comprising the following steps: labeling, code spraying machine, product boxing, code spraying of an outer box, weighing and stacking.
And (5) warehousing: the product installation requirement is transferred to a warehouse to register the relevant procedures such as quantity, batch and the like from the ground, stored in a dry and cool place, and delivered after waiting for delivery inspection. The shelf life is 9-18 months
In the emulsification link, the emulsification speed is not less than 2000rpm, the emulsification time is about 10min, the time cannot be too long or too short, so that the emulsification effect can be ensured, the materials can be thoroughly and uniformly distributed, in addition, the magnetic field strength of the magnetic rod catcher is 5000-8000 gauss, metal impurities can be effectively removed, the purity of the materials is ensured, and the taste and quality of the final juice thick pulp are further ensured.
Example 1: the kumquat lemon juice beverage thick slurry consists of the following raw and auxiliary materials in parts by weight: raw materials: 20kg of fresh frozen green lemon juice, 200kg of frozen citrus juice and 85kg of concentrated apple clear juice (decolored and deacidified); sugar: 350kg of white granulated sugar and 250kg of glucose (F55); colloid: sodium hydroxymethyl cellulose (FH 9) 2kg; preservative: 0.35kg of sorbic acid; flavoring agent: 19.4kg of citric acid monohydrate, 1.2kg of sodium citrate, 0.29kg of acesulfame potassium, 0.11kg of sucralose, 0.6kg of edible salt and 0.2kg of 2G-40 type compound antioxidant; pigment: beta-carotene (2%) 0.3kg; essence: ROB0165 kumquat essence 2.4kg and XO30327-3 white milk essence 8kg; water: 60.2kg of water for production.
A preparation process of kumquat lemon juice beverage thick slurry comprises the following steps:
1. checking and accepting raw materials and auxiliary materials: when the raw materials and the auxiliary materials arrive at the scene, the raw materials and the auxiliary materials are not required in the corresponding raw material and auxiliary material acceptance standard, and the raw materials and the auxiliary materials can be put in storage after being accepted.
2. And (3) batching: and (5) batching according to a batching table.
3. Crushing ice: crushing the frozen citrus juice and fresh frozen green lemon juice with an ice crusher, and dissolving the crushed ice sand with hot water bath at 50-80 ℃ for later use.
4. And (3) blending: 4.1 adding the fructose syrup according to the formula. Concentrating apple clear juice (decoloring and deacidifying) into an emulsifying tank, starting an emulsifying shearing machine, heating to 65-75 ℃, and stopping heating. Slowly adding sodium hydroxymethyl cellulose (continuously slowly adding at least 15 min after adding), emulsifying for 5 min, adding white sugar, and emulsifying for 10 min. 4.2 adding frozen citrus juice, green lemon juice, water citric acid, sodium citrate, sucralose, edible salt, 2G-40 type compound antioxidant and beta-carotene solution into an emulsifying tank according to a formula, opening a stirrer, emulsifying for 20 minutes, sampling to check whether emulsification is complete, and prolonging the emulsification time if the emulsification is incomplete. 4.3, after quality control sampling and checking no colloid particles, adding ROB0165 kumquat essence and XO30327-3 white frankincense essence into an emulsifying tank according to a formula, emulsifying for 5 minutes, and after on-site quality control sampling and checking sensory and physicochemical indexes, conveying the qualified indexes into a fruit juice blending tank.
5. And (3) filtering: and (3) installing a stainless steel filter screen with the aperture of 1mm, and enabling the prepared material to pass through the stainless steel filter screen with the aperture of 1mm to enter the next working procedure.
6. Degassing: vacuum degree-0.032-0.020 MPa.
7. Homogenizing under high pressure: homogenizing under 17-23MPa.
8. Sterilizing: sterilizing at 94-98deg.C for 15s, and cooling to 45-55deg.C.
9. And (3) magnetic passing: the sterilized and cooled material passes through the magnetic rod catcher and is then poured into the filling temporary storage tank;
10. and (3) packaging a can opening: filling with PP thick paste bottles by using a filling machine, and operating a net content limit value: 1200g, a fill deviation of 1200-1218kg per bottle (the average net mass of the batch should be greater than or equal to 1200g, with the lowest net mass not being lower than 1182 kg); filling temperature: 44-55 ℃; and (3) screwing the cover: cap screwing torque: 15-30kgf.cm; and (3) sealing: the alternating current frequency of the thermosensitive seal is 82-88Hz, the thermosensitive seal is completely sealed, and the bottle body is inverted without leakage.
11. Labeling and code spraying: 11.1 labeling: labeling with kumquat and lemon juice beverage thick pulp labels (bottle body label and neck label), wherein the deviation of the upper and lower corners of the labels is less than 3mm;11.2 code spraying position: the lower part of the bottle neck (the connecting part of the bottle body and the bottle body) comprises year, month, day, minute and second. 11.3 font requirements: the method is clear. The font size proportion is moderate, the font is not skewed, and the font is not too compact and difficult to distinguish. The individual character height is recommended to be 3-5mm.
12. Boxing and code spraying: the thick-pulp carton for the kumquat and lemon juice beverage is packaged, and the packaging specification is 6 bottles/box. Sealing with adhesive tape, and spraying the code position requirement: in a rear region of the top date of manufacture of the carton (e.g., produce as expected 20181008); font requirements: the code spraying is clear, deformation and skew are avoided, the whole length is 8-12cm, and the height of a single character is 10-13mm.
13. And (5) warehousing: and (5) drying and storing in a shade, and keeping the shelf life for 12 months.
The foregoing has shown and described the basic principles and main features of the present invention and the advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and that the above embodiments and descriptions are merely illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (10)
1. The preparation process of the concentrated juice beverage is characterized by comprising the following process flows: raw material acceptance, pretreatment, shearing and glue dissolving, emulsification and mixing, volume fixing, physical and chemical detection, product sterilization, magnetic passing, filtration, filling, packaging and warehousing.
2. The process for preparing concentrated juice beverage according to claim 1, wherein the acceptance is acceptance of raw materials and auxiliary materials, the raw materials and the auxiliary materials are accepted according to the requirements of corresponding raw materials and auxiliary materials acceptance standards when being fed to factories, and the raw materials and the auxiliary materials can be put in storage after being accepted.
3. The process for preparing concentrated juice beverage according to claim 1, wherein the pretreatment comprises the steps of preparing raw materials and auxiliary materials according to a batching table, crushing ice, grinding, dicing and the like, and adding the raw materials and the auxiliary materials according to the formula requirement.
4. The process for preparing concentrated juice beverage according to claim 1, wherein the specific steps of shearing, emulsifying and mixing, volume fixing and physical and chemical detection are as follows: adding raw materials and auxiliary materials prepared according to the formula into an emulsifying tank, mixing and stirring, starting an emulsifying shearing machine for heating and emulsifying treatment, detecting after the emulsifying treatment is finished, and conveying the mixture into a fruit juice preparing tank after the detection is qualified; the emulsifying speed is not less than 2000rpm, and the emulsifying time is 10-12min.
5. The process for preparing concentrated syrup for fruit juice beverage according to claim 1, wherein the sterilization temperature is 94-98 ℃ for 15-30 s by using a corresponding tube type UHT (ultra high temperature instantaneous sterilizer), and the outlet temperature of the sterilized material is reduced to 50-55 ℃.
6. The process for preparing concentrated juice beverage according to claim 1, wherein the over-magnetization is to convey the material of the previous step into a filling temporary storage tank after passing through a magnetic rod catcher by using a rotor pump; the magnetic field strength of the magnetic rod catcher is 5000-8000 gauss.
7. The process for preparing concentrated juice beverage according to claim 1, wherein the filtering is performed by a stainless steel filter screen with a pore diameter of 1mm, and then the filtered concentrated juice beverage enters a high cylinder of a filling machine in the next procedure.
8. The process for preparing concentrated juice beverage according to claim 1, wherein the filling is performed by a concentrated juice bottle at 45-55deg.C, and the sealed container is sealed with heat-sensitive seal.
9. The process for preparing a juice beverage syrup as defined in claim 1, wherein said packaging comprises: labeling, code spraying machine, product boxing, code spraying of an outer box, weighing and stacking.
10. The process of claim 1, wherein the product is stored in a dry and cool place after being transferred from the wall to a warehouse for a predetermined number of check-in steps, a lot, etc., and is ready for delivery after shipment inspection. The shelf life is 9 months-18 months.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311828408.3A CN117581953A (en) | 2023-12-27 | 2023-12-27 | Preparation process of concentrated juice of fruit juice beverage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202311828408.3A CN117581953A (en) | 2023-12-27 | 2023-12-27 | Preparation process of concentrated juice of fruit juice beverage |
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| CN117581953A true CN117581953A (en) | 2024-02-23 |
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| CN202311828408.3A Pending CN117581953A (en) | 2023-12-27 | 2023-12-27 | Preparation process of concentrated juice of fruit juice beverage |
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