CN1190152C - Apple juice and its preparation method - Google Patents
Apple juice and its preparation method Download PDFInfo
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- CN1190152C CN1190152C CNB031132413A CN03113241A CN1190152C CN 1190152 C CN1190152 C CN 1190152C CN B031132413 A CNB031132413 A CN B031132413A CN 03113241 A CN03113241 A CN 03113241A CN 1190152 C CN1190152 C CN 1190152C
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Abstract
The present invention relates to apple juice which is pure apple juice and is turbid liquid; the apple juice contains 11.5 to 12 DEG. BX of soluble solid objects and has the total acid content of 0.40 to 0.45% and the fruit pulp content of 0.40-0.45%, and the ascorbic acid content of 100 g of apple juice is from 50 to 100 mg. The present invention also discloses a method for preparing apple juice; the apple juice has fresh apple flavor and good taste, the color is similar to that of fresh apple pulp; the apple juice also contains soluble all components of edible components of the original apples; the apple juice has the advantages of no apple-pulp precipitation, no cooked taste, and no preservative, and is all-natural apple juice; because the preparation method of the apple juice has no process of enzymolysis or pectin tannin precipitation, the present invention also has the advantages that the nutrition hygiene influence of chemical assistants on the apple juice is reduced, various nutrient components in the original apples are effectively kept, and the produced apple juice is favourable for good health of drinkers.
Description
Technical field
The present invention relates to a kind of beverage and preparation method thereof, particularly a kind of cider and preparation method thereof.
Background technology
In traditional cider process, fresh apple is when broken juice, the browning reaction that strong peroxidase causes can appear, cause local flavor to reduce, color and luster is gloomy, for preventing the rotten and fermentation of fruit juice, generally to carry out repeatedly long sterilization to fruit juice, thoroughly to kill microorganism and the brown stain enzyme material in the fruit juice, pass through decompose pectin then, clarification, ultrafiltration and evaporation are removed moisture and are made concentrated apple clear juice, perhaps not decompose pectin and directly evaporation remove moisture and make concentrated apple juice, or add anticorrisive agent to extend the shelf life, these all processing measures all can make apple fragrance heavy losses, easily make cider produce cooked flavor, the burnt flavor of caramel, the band pulp juice also easily produces pulp precipitation and lamination, and cider has not had fresh apple fragrance and mouthfeel.In the prior art, publication number is that CN1152418, application number are the patent documentation that 96114722.9 Chinese patent application discloses a kind of title " preparation method of apple-shape pear juice ", and its technology is: with apple-shape pear successively through screening, clean, fragmentation, anti-oxidant treatment, squeeze that pear juice, enzyme decompose, the gelatin tannin precipitates, add heat-coagulation, operating procedure such as high-pressure homogeneous, ultra high temperature short time sterilization makes.Its defective is: one, its technology is comparatively complicated, required expense height in the process, thus improved the production cost of fruit juice; Two, in preparation process through twice high temperature, and temperature is more than 100 ℃, the easy like this local flavor that makes fruit juice lose original fresh fruit, and have one cooked flavor influences the mouthfeel of fruit juice, also can destroy its nutritional labeling simultaneously; Three, in the preparation process of this fruit juice, adopted enzymolysis process, its objective is the pectin in the fruit juice is removed, and pectin is the colloid substance that the nutritional labeling in the fruit is wrapped up, be again the important nutritional labeling that is of value to health simultaneously, there has not been the protection of pectin, some vitamins are easy to destroyed, thereby influence the nutritive value of fruit juice, and the use of chemical assistant also can bring the harmful effect of safety and sanitation aspect to fruit juice; Four, the tannin that uses in this technical process makes fruit juice produce a kind of astringent taste, when tannin is too much, needs to remove, otherwise can't drink.
Summary of the invention
Technical problem to be solved by this invention is at the deficiencies in the prior art, propose a kind of original fruit-like flavour, sugar and acid degree is moderate, mouthfeel is good natural pure cider of keeping, another kind of technical problem to be solved by this invention is the production method that proposes a kind of cider.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of cider, be characterized in, described cider is pure cider, liquid for muddiness, wherein containing soluble solid is 11.5 ° of BX-12 ° of BX, total acid content is 0.40-0.45%, and flesh-content is 1-3%, and content of ascorbic acid is the 50-100 milligram in per 100 gram ciders.Wherein soluble solid is meant the non-volatile extract after beverage passes through filtration or centrifugation.Cider of the present invention has fresh apple local flavor and suitable mouthfeel, it is the pure cider of pure natural, color and luster is similar to fresh apple pulp, be light yellow to milky, and contain the soluble component of all edible parts of former apple, flesh-content is comparatively suitable, no lamination, and vitamin content is more reasonable.
The inventor has been the contrast experiment to the critical technical parameter in a kind of cider of the present invention, below is contrast experiment's data:
1, about the result of the test following (table one) of the sugar-acid ratio index of soluble solid, total acid content, fruit juice in the cider:
According to inventor's test, the saccharic acid ratio during cider sensation sour and sweet palatability is lower than 25 then sensation sweet taste between 25-28, be higher than 28 then sensation tart flavour.If when the content of soluble solid (pol) was lower than 10 ° of BX, the local flavor of fruit juice was then lighter, so the selection total acid content is that 0.40-0.45%, soluble solid are 11.5-12 ° of BX, could keep the preferable local flavor and the mouthfeel of cider.
2, about the result of the test following (table two) of flesh-content index:
| Flesh-content | 0.0％ | 0.5％ | 1.0％ | 1.5％ | 2.0％ | 2.5％ | 3.0％ | 3.5％ | 4％ |
| The fruit juice state | Transparent | Translucent | Muddy | Evenly muddy | Evenly muddy | Evenly muddy | Muddy | Muddy | Muddy |
| Lamination | Not stratified | Not stratified | Not stratified | Not stratified | Not stratified | Not stratified | Not stratified | Layering a little | Precipitated and separated |
| The pectin nutritional labeling | Do not have | Seldom | Few | Suitable | Suitable | Suitable | Many | A lot | A lot |
According to result of the test, the preferable flesh-content of cider is 1-3%, can accomplish that fruit juice is not stratified under the prerequisite of the nutritional labeling that keeps fruit juice like this.
3, about the result of the test following (table three) of ascorbic acid (VC) content's index in per 100 gram ciders:
| VC content (mg) | 20 | 30 | 40 | 50 | 60 | 70 | 80 | 90 | 100 | More than 110 |
| Color and luster | Grey | Lark | Yellow | Faint yellow | Faint yellow | Milky | Milky | Milky | Milky | Light green |
| The brown stain degree | Extremely | Severe | Slightly | Extremely slight | Not brown stain | Not brown stain | Not brown stain | Not brown stain | Not brown stain | Not brown stain |
According to experimental result, the ascorbic acid amount that adds in per 100 gram ciders is the 50-100 milligram hour, fruit juice presents faint yellow to milky, color and luster is preferable, basically can guarantee that brown stain does not take place fruit juice, if but the ascorbic acid amount that adds during greater than 100 grams, fruit juice will present light green, color and luster is bad, and has improved production cost.
Another technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of preparation method of cider, is characterized in,
(1) choosing ripe fresh apple is raw material, cleans, and fragmentation adds ascorbic acid simultaneously, and the ascorbic acid amount that apple pulp per ton is added is the 500-800 gram.
(2) apple pulp is squeezed the juice, carry out sieving with 60-80 purpose vibration filtering sieve again, and the fruit juice that leaches is carried out high-temperature short-time sterilization under 95 ℃-99 ℃, sterilization time is 5-10 second.
(3) immediately will be 5-10 be cooled to 15 ℃-20 ℃ in second after through the fruit juice of high-temperature sterilization, centrifugation goes out impurity again, and the revolution of centrifuge is that per minute 5000-6000 changes.
(4) fruit juice that centrifugation is gone out was quickly cooled to 0 ℃-5 ℃ in 10 minutes, and sterile filling gets the finished product cider.
Below be contrast experiment's data that the inventor does technical parameter in the cider production method of the present invention:
1, sterilizing time is 10 seconds to the influence of good flavor sterilization temperature and time, result of the test following (table four):
2, sterilizing time is 5 seconds to the influence of good flavor sterilization temperature and time, result of the test following (table five):
The inventor contrasts by experiment, and having selected sterilization temperature is 95-99 ℃, and the time is preferable data for 5-10 second, like this, can further guarantee the local flavor and the mouthfeel of fruit juice.
The preparation technology of cider of the present invention, be to adopt physical method, the cider that is processed has kept soluble component in a large amount of former apples, comprises trace elements such as fructose, glucose, sucrose, malic acid, pectin and calcium, phosphorus, iron, magnesium, potassium, zinc, and vitamin etc.In process of production, choose apple fresh, maturation and do raw material, can make the cider of producing have typical fresh apple local flavor, guarantee the mouthfeel of cider from raw material; When fragmentation, insert an amount of ascorbic acid solution, can stop and reduce the oxidizing brown stain of cider; Carry out high-temperature instantaneous sterilization rapidly, can make the peroxidase inactivation, can not produce cooked flavor again, can keep the taste and color of cider not change effectively; Behind high-temperature instantaneous sterilization, immediately cider is cooled off fast, can make the heat-sensitive substance precipitation in the cider, be convenient to centrifugal this sediment of removing.
In cider preparation method of the present invention, do not need to carry out technologies such as decompose pectin, enzymolysis, clarification, ultrafiltration, do not need that moisture carries out evaporization process in the cider in order to remove yet, thereby avoided in the cider loss as the pectin composition and the apple fragrance of edible cellulose; Simultaneously, this technology has also reduced the cost of investment for the cost consumption of the required enzyme preparation of processing, fining agent and ultrafiltration apparatus, evaporation concentration equipment.
Inventing technical problem to be solved can also further realize by following technical scheme.The preparation method of above-described a kind of cider is characterized in, the sugar-acid ratio of selected fresh apple is 25-28: 1.The sugar and acid degree of the fresh apple of choosing like this is more moderate than imitating, thereby can further make the cider of producing have suitable mouthfeel.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described a kind of cider is characterized in, the finished product cider of gained carries out freezing under-30 ℃ environment temperature, is-18 ℃ until the product center temperature, and preserves under-18 ℃ steady temperature.Like this, can prolong the shelf-life and the storage life of cider, and needn't pass through multiple high temp sterilization or adding preservative agent, in case lose the fragrance and the local flavor of cider, usually, in-18 ℃ environment, can guarantee the quality 1 year, the color and luster of cider, local flavor, mouthfeel can not change, and still have typical fresh apple local flavor.
Compared with prior art, cider of the present invention and preparation technology thereof have the following advantages:
One, cider of the present invention has the local flavor of fresh apple and suitable mouthfeel, color and luster is close with fresh apple pulp, and contain the solubility composition of edible all in former apple part, pulp precipitated and separated phenomenon can not appear in this cider, there is not cooked flavor, do not contain anticorrisive agent, be the pure natural cider; Two, precipitate operation without enzymolysis and pectin tannin among the preparation method of cider of the present invention, not only reduced the nutrition health influence of chemical assistant to fruit juice, the various nutritional labelings that kept in the former apple are also effectively arranged simultaneously, not only mouthfeel is good to make the cider of producing, and be of value to the healthy of drinking person, be a kind of cider of pure natural; Three, among the preparation method of cider of the present invention fruit juice the heating high temperature number of times of process few, and temperature keeps suitable, can be further when guaranteeing bactericidal effect, reduce high temperature to greatest extent to fruit juice mouthfeel and the harmful effect of striving the pool, make the cider of producing to keep the apple natural flavor; Four, among the preparation method of cider of the present invention, cider can make cider reduce the time that at high temperature stops through twice cooling fast, and the useful composition of further maintenance cider, local flavor, mouthfeel, fragrance etc. are played crucial effects; Five, the preparation method of cider of the present invention is simple, technology advanced person, and required small investment, cost is low, and equipment is simple, processing ease.
The specific embodiment
Embodiment 1.A kind of cider, described cider are 100% pure ciders, are the liquid of muddiness, and wherein containing soluble solid is 11.5 ° of BX, and total acid content is 0.4, and flesh-content is 2%, and content of ascorbic acid is 50 milligrams in per 100 gram ciders.
Embodiment 2.A kind of cider, described cider are 100% pure ciders, are the liquid of muddiness, and wherein containing soluble solid is 12 ° of BX, and total acid content is 0.45, and flesh-content is 3%, and content of ascorbic acid is 80 milligrams in per 100 gram ciders.
Embodiment 3.A kind of cider, described cider are 100% pure ciders, are the liquid of muddiness, and wherein containing soluble solid is 11.8 ° of BX, and total acid content is 0.45, and flesh-content is 1%, and content of ascorbic acid is 100 milligrams in per 100 gram ciders.
Embodiment 4.A kind of preparation method of cider,
(1) choosing ripe fresh apple is raw material, cleans, and fragmentation adds ascorbic acid simultaneously, and the ascorbic acid amount that apple pulp per ton is added is 500 grams.
(2) apple pulp is squeezed the juice, carry out sieving with 60 purpose vibration filterings sieve again, and the fruit juice that leaches is carried out high-temperature short-time sterilization under 99 ℃, sterilization time is 6 seconds.
(3) will in 5 seconds, be cooled to 15 ℃ through the fruit juice of high-temperature sterilization immediately after, centrifugation goes out impurity again, the revolution of centrifuge is that per minute 5000 changes.
(4) fruit juice that centrifugation is gone out was quickly cooled to 0 ℃ in 10 minutes, and sterile filling gets the finished product cider.
Embodiment 5.A kind of preparation method of cider,
(1) choosing ripe, sugar-acid ratio is that 25: 1 fresh apple are raw material, cleans, and fragmentation adds ascorbic acid simultaneously, and the ascorbic acid amount that apple pulp per ton is added is 800 grams.
(2) apple pulp is squeezed the juice, carry out sieving with 70 purpose vibration filterings sieve again, and the fruit juice that leaches is carried out high-temperature short-time sterilization under 95 ℃, sterilization time is 10 seconds.
(3) will in 10 seconds, be cooled to 18 ℃ through the fruit juice of high-temperature sterilization immediately after, centrifugation goes out impurity again, the revolution of centrifuge is that per minute 6000 changes.
(4) fruit juice that centrifugation is gone out was quickly cooled to 5 ℃ in 5 minutes, and sterile filling gets the finished product cider.
Embodiment 6.A kind of preparation method of cider,
(1) choosing ripe, sugar-acid ratio is that 28: 1 fresh apple are raw material, cleans, and fragmentation adds ascorbic acid simultaneously, and the ascorbic acid amount that apple pulp per ton is added is 700 grams.
(2) apple pulp is squeezed the juice, carry out sieving with 60 purpose vibration filterings sieve again, and the fruit juice that leaches is carried out high-temperature short-time sterilization under 96 ℃, sterilization time is 9 seconds.
(3) will in 6 seconds, be cooled to 16 ℃ through the fruit juice of high-temperature sterilization immediately after, centrifugation goes out impurity again, the revolution of centrifuge is that per minute 6000 changes.
(4) fruit juice that centrifugation is gone out was quickly cooled to 4 ℃ in 6 minutes, and sterile filling gets the finished product cider.
The finished product cider of gained is carried out freezing under-30 ℃ environment temperature, be-18 ℃ until the product center temperature, and under-18 ℃ steady temperature, preserve.
Embodiment 7.A kind of preparation method of cider,
(1) choosing ripe, sugar-acid ratio is that 26: 1 fresh apple are raw material, cleans, and fragmentation adds ascorbic acid simultaneously, and the ascorbic acid amount that apple pulp per ton is added is 600 grams.
(2) apple pulp is squeezed the juice, carry out sieving with 80 purpose vibration filterings sieve again, and the fruit juice that leaches is carried out high-temperature short-time sterilization under 97 ℃, sterilization time is 8 seconds.
(3) will in 8 seconds, be cooled to 20 ℃ through the fruit juice of high-temperature sterilization immediately after, centrifugation goes out impurity again, the revolution of centrifuge is that per minute 5500 changes.
(4) fruit juice that centrifugation is gone out was quickly cooled to 2 ℃ in 3 minutes, and sterile filling gets the finished product cider.
The finished product cider of gained is carried out freezing under-30 ℃ environment temperature, be-18 ℃ until the product center temperature, and under-18 ℃ steady temperature, preserve.
Embodiment 8.A kind of preparation method of cider,
(1) choosing ripe, sugar-acid ratio is that 26: 1 fresh apple are raw material, cleans, and fragmentation adds ascorbic acid simultaneously, and the ascorbic acid amount that apple pulp per ton is added is 600 grams.
(2) apple pulp is squeezed the juice, carry out sieving with 80 purpose vibration filterings sieve again, and the fruit juice that leaches is carried out high-temperature short-time sterilization under 98 ℃, sterilization time is 7 seconds.
(3) will in 8 seconds, be cooled to 20 ℃ through the fruit juice of high-temperature sterilization immediately after, centrifugation goes out impurity again, the revolution of centrifuge is that per minute 5500 changes.
(4) fruit juice that centrifugation is gone out was quickly cooled to 2 ℃ in 3 minutes, and sterile filling gets the finished product cider.
The finished product cider of gained is carried out freezing under-30 ℃ environment temperature, be-18 ℃ until the product center temperature, and under-18 ℃ steady temperature, preserve.
Claims (4)
1, a kind of cider, it is characterized in that, described cider is pure cider, liquid for muddiness, wherein containing soluble solid is 11.5 ° of BX-12 ° of BX, total acid content is 0.40-0.45%, and flesh-content is 1-3%, and content of ascorbic acid is the 50-100 milligram in per 100 gram ciders.
2, the preparation method of the described a kind of cider of claim 1 is characterized in that,
(1) choosing ripe fresh apple is raw material, cleans, and fragmentation adds ascorbic acid simultaneously, and the ascorbic acid amount that apple pulp per ton is added is the 500-800 gram;
(2) apple pulp is squeezed the juice, carry out sieving with 60-80 purpose vibration filtering sieve again, and the fruit juice that leaches is carried out high-temperature short-time sterilization under 95 ℃-99 ℃, sterilization time is 5-10 second;
(3) immediately will be 5-10 be cooled to 15 ℃-20 ℃ in second after through the fruit juice of high-temperature sterilization, centrifugation goes out impurity again, and the revolution of centrifuge is that per minute 5000-6000 changes;
(4) fruit juice that centrifugation is gone out was quickly cooled to 0 ℃-5 ℃ in 10 minutes, and sterile filling gets the finished product cider.
3, the preparation method of a kind of cider according to claim 2 is characterized in that,
The sugar-acid ratio of selected fresh apple is 25-28: 1.
4, the preparation method of a kind of cider according to claim 2 is characterized in that,
The finished product cider of gained carries out freezing under-30 ℃ environment temperature, is-18 ℃ until the product center temperature, and preserves under-18 ℃ steady temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031132413A CN1190152C (en) | 2003-04-16 | 2003-04-16 | Apple juice and its preparation method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031132413A CN1190152C (en) | 2003-04-16 | 2003-04-16 | Apple juice and its preparation method |
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| Publication Number | Publication Date |
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| CN1443486A CN1443486A (en) | 2003-09-24 |
| CN1190152C true CN1190152C (en) | 2005-02-23 |
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| CNB031132413A Expired - Fee Related CN1190152C (en) | 2003-04-16 | 2003-04-16 | Apple juice and its preparation method |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1876643B (en) * | 2005-06-09 | 2010-09-08 | 王思新 | Method for extracting apple polyphenol from concentrated apple juice production |
| CN102228295B (en) * | 2011-06-27 | 2013-05-01 | 中国农业机械化科学研究院 | Apple juice and preparation method thereof |
| CN102551144B (en) * | 2012-02-13 | 2013-09-25 | 连云港市东海果汁有限公司 | Strawberry juice and preparation method thereof |
| CN103431470A (en) * | 2013-08-23 | 2013-12-11 | 栖霞海升果业有限责任公司 | Preparation method of NFC cloudy apple juice |
| CN103549577A (en) * | 2013-10-27 | 2014-02-05 | 胡丽萍 | Apple juice |
| US20160128373A1 (en) * | 2014-11-11 | 2016-05-12 | Pressed Juicery, LLC | Apparatus and processes for extracting and distributing ready to drink beverages |
| CN106721695A (en) * | 2016-11-22 | 2017-05-31 | 重庆德腾农产品有限公司 | The processing method that a kind of in good taste, non-concentrated reduces lemon juice |
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2003
- 2003-04-16 CN CNB031132413A patent/CN1190152C/en not_active Expired - Fee Related
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| CN1443486A (en) | 2003-09-24 |
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