CN1561852A - Method for processing carrot concentrated juice - Google Patents
Method for processing carrot concentrated juice Download PDFInfo
- Publication number
- CN1561852A CN1561852A CN 200410033785 CN200410033785A CN1561852A CN 1561852 A CN1561852 A CN 1561852A CN 200410033785 CN200410033785 CN 200410033785 CN 200410033785 A CN200410033785 A CN 200410033785A CN 1561852 A CN1561852 A CN 1561852A
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- Prior art keywords
- carrot
- juice
- processing method
- condensed juice
- select
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000000626 Daucus carota Species 0.000 title claims abstract description 57
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 57
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 41
- 238000012545 processing Methods 0.000 title description 10
- 238000000034 method Methods 0.000 title description 9
- 235000021466 carotenoid Nutrition 0.000 claims abstract description 21
- 150000001747 carotenoids Chemical class 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 230000002255 enzymatic effect Effects 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 238000003672 processing method Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000009472 formulation Methods 0.000 claims description 2
- 238000003754 machining Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000015190 carrot juice Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 description 8
- 239000007787 solid Substances 0.000 description 6
- 235000021581 juice product Nutrition 0.000 description 4
- 206010033546 Pallor Diseases 0.000 description 2
- 238000010009 beating Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000013467 fragmentation Methods 0.000 description 2
- 238000006062 fragmentation reaction Methods 0.000 description 2
- 238000005057 refrigeration Methods 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 1
- -1 being beta carotene) Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 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 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 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 1
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- Non-Alcoholic Beverages (AREA)
Abstract
A process for preparing concentrated carrot juice includes choosing high-grade carrot with high content of carotenoid and high output of juice, crushing, adding enzyme, enzymolyzing and concentrating.
Description
Technical field
The invention belongs to the foods processing technique scope, particularly a kind of carrot condensed juice processing method.
Background technology
Carrot juice is a kind of important vegetable juice, contains abundant carotenoid (mainly being beta carotene), is subjected to domestic and international consumer's welcome deeply.And carrot condensed juice is owing to remove large quantity of moisture in the process, volume is little, in light weight, can save a large amount of packings, transportation and shelter cost, so in remote transportation and international trade is most popular product, so production high power carrot condensed juice is the important selection of carrot production base.
Present developed countries, high power carrot condensed juice process technology are comparatively ripe, and soluble solid content can reach more than 65 ° of Bx, more than the carotenoid content 500mg/Kg in the inspissated juice.
The processing technology of China tradition carrot condensed juice is in proper order: select carrot, clean, select, peeling, cutting, precook, coarse crushing, colloid mill, centrifugal, the degassing, vacuum concentrate, sterilization and can.
The major defect of the existence of this technology:
(1) kind that is used for carrot condensed juice processing at present still mainly is to eat five cun in the black field of carrot variety of usefulness raw, the raw material crushing juice rate is low, carotenoid content is low (about 6mg/100g), therefore utilize in the carrot condensed juice that this raw material produces carotenoid content low, and be not suitable for processing carrot condensed juice.
(2) big, the pulp amount height of carrot raw juice viscosity, machine utilization is big when concentrating, and the carrot condensed juice soluble solid content generally can only reach 40 ° of Bx.
(3) carrot condensed juice adds water reduction back product instability.
Present domestic many enterprises have the ability to produce the carrot condensed juice product, though yet the carrot condensed juice product output of 40 ° of Bx of China is bigger, but product is owing to exist the problems referred to above, (the carrot condensed juice soluble solid content reaches 60 ° of Bx can not to satisfy American-European requirement of client in the international trade, carotenoid content reaches 500mg/Kg), thus the outlet of China's carrot condensed juice product restricted.
Biological enzymolysis technology is a technology of extensive use in the present fruit and vegetable juice processing, but about when improving the product crushing juice rate and reducing product viscosity, can increase the product cloud-stability and improve the enzymatic liquefaction technology of carotenoid content, at present rare relevant report.
Summary of the invention
The purpose of this invention is to provide a kind of carrot condensed juice new method for processing.It is characterized in that: at first carry out raw material screening: choose carotenoid content up to the high carrot raw material of 13mg/100g, output and crushing juice rate; Enzyme preparation added in the carrot paste after the coarse crushing operation carry out enzymatic liquefaction; The main effect of enzymatic liquefaction is on the one hand carrot paste to be carried out enzymatic liquefaction, reduces carrot paste viscosity, improves the carrot juice yield, saves the colloid mill operation on the other hand, increases the carotenoid content of carrot juice.This method is on the enzymatic liquefaction technical foundation, and the machining process of finishing carrot condensed juice is:
Select carrot earlier, clean and to select again, peeling, cutting, to precook 20～40 minutes at 90～100 ℃, add after the coarse crushing that enzyme preparation carries out in carrot paste that enzymatic liquefaction is handled and then centrifugal, vacuum concentrates, sterilization, can and storage.
Described carrot is orange No. one.
The enzyme preparation of described utilization is commercially available pulp enzyme.
Described to select the concentration of enzyme preparation for use be 80～120ml/T, and treatment temperature is that the conditions of 40～55 ℃ and enzymolysis time 40～120min can reach best hydrolysis result.
The invention has the beneficial effects as follows
(1) improves juice yield and carotenoid recovery rate, reduce the viscosity of carrot raw juice, improve the cloud-stability of product.
(2) cycles of concentration of raising carrot juice, soluble solid content reaches 60 ° more than the Bx, and carotenoid content is greater than 500mg/Kg.
(3) good colour, local flavor and the carotenoid content of product after the maintenance carrot condensed juice rehydration.
The specific embodiment
The invention provides a kind of carrot condensed juice processing method.This method is on the enzymatic liquefaction technical foundation, finish the processing of carrot condensed juice, its technical process: select carrot earlier, clean select again, peeling, cutting, after precooking 20～40 minutes under 90～100 ℃, again coarse crushing carry out enzyme handle, centrifugal, vacuum concentrates, sterilization, can and storage.
At first carry out raw material screening: choose the high carrot of carotenoid content height, output and crushing juice rate, aspect the carrot raw material, obtain carotenoid content up to orange No. one of the kind of 13mg/100g, for the twice of black five cun carotenoid contents in field (6mg/100g) of carrot principal item at present many.Next is to adopt the biological enzymolysis liquefaction technology: filter out and reduce carrot paste viscosity, raising product crushing juice rate, can increase the enzyme preparation of product cloud-stability, raising product carotenoid content simultaneously again.After the coarse crushing operation, add this biological enzyme formulation, the concentration of enzyme preparation is 80～120ml/T, treatment temperature is that 40～55 ℃ of conditions with enzymolysis time 40～120min can reach best hydrolysis result, and crushing juice rate will improve more than 20%, and carotenoid content improves 2～3 times in the product.Adopt the main effect of middle biological enzymolysis liquefaction to be on the one hand carrot paste to be carried out enzymatic liquefaction, reduce carrot paste viscosity, improve the carrot juice yield, increase the carrot juice cloud-stability on the other hand, improve carotenoid content, produce the turbid juice of carrot.
Trial production in the process, the carrot condensed juice product product soluble solid 〉=60 ° of Bx that produced, carotenoid content 〉=500mg/Kg.Show good cloud-stability and color and luster after the product rehydration.Enumerating two object lessons is further specified the present invention.
Instantiation:
(1) carrot → cleaning fragmentation → blanching → making beating → enzyme processing (the pulp enzyme, 40～45 ℃, 120min) → squeeze the juice → centrifugal (3000rm, 5min) → concentrated (70～85 ℃) → can → sterilization → refrigeration of vacuum.
(2) carrot → cleaning fragmentation → blanching → making beating → enzyme processing (the pulp enzyme, 45～50 ℃, 90min) → squeeze the juice → centrifugal (3000rm, 5min) → concentrated (70～85 ℃) → can → sterilization → refrigeration of vacuum.
Above experimental condition is chosen optimal case according to property of raw material, can produce product soluble solid 〉=60 ° Bx, the high power carrot condensed juice of carotenoid content 〉=500mg/Kg.
Claims (4)
1. a carrot condensed juice processing method is characterized in that: at first carry out raw material screening: choose carotenoid content up to the high carrot raw material of 13mg/100g, output and crushing juice rate; Next is to add biological enzyme formulation after the coarse crushing operation, and carrot paste is carried out enzymatic liquefaction, on the enzymatic liquefaction basis again through centrifugal, vacuum concentrate, sterilization, can and storage, produce the turbid juice of carrot; The machining process of finishing carrot condensed juice is:
Select carrot earlier, clean and to select again, peeling, cutting, to precook 20～40 minutes at 90～100 ℃, add after the coarse crushing that enzyme preparation carries out in carrot paste that enzymatic liquefaction is handled and then centrifugal, vacuum concentrates, sterilization, can and storage.
2. according to the described carrot condensed juice processing method of claim 1, it is characterized in that: described carrot is orange No. one.
3. according to the described carrot condensed juice processing method of claim 1, it is characterized in that: the enzyme preparation of described utilization is commercially available pulp enzyme.
4. according to the described carrot condensed juice processing method of claim 1, it is characterized in that: described to select the concentration of enzyme preparation for use be 80～120ml/T, and treatment temperature is that the conditions of 40～55 ℃ and enzymolysis time 40～120min can reach hydrolysis result.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410033785 CN1254200C (en) | 2004-04-16 | 2004-04-16 | Method for processing carrot concentrated juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410033785 CN1254200C (en) | 2004-04-16 | 2004-04-16 | Method for processing carrot concentrated juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1561852A true CN1561852A (en) | 2005-01-12 |
| CN1254200C CN1254200C (en) | 2006-05-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410033785 Expired - Fee Related CN1254200C (en) | 2004-04-16 | 2004-04-16 | Method for processing carrot concentrated juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1254200C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100356875C (en) * | 2005-07-08 | 2007-12-26 | 黑龙江大丰农业科技有限公司 | Technique for producing condensed juice of carrot through low evaporation, and condensed berry with no evaporation |
| CN105454925A (en) * | 2014-08-16 | 2016-04-06 | 旬阳县太极缘生物科技有限公司 | Preparation method of concentrated honey raisin tree cloudy juice |
| RU2584076C2 (en) * | 2010-12-22 | 2016-05-20 | Нестек С.А. | Dry instant pasta products, use thereof and method of production |
| CN112876396A (en) * | 2021-01-26 | 2021-06-01 | 中华全国供销合作总社济南果品研究院 | Method for preparing concentrated carotene by using rotary ceramic membrane equipment |
-
2004
- 2004-04-16 CN CN 200410033785 patent/CN1254200C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100356875C (en) * | 2005-07-08 | 2007-12-26 | 黑龙江大丰农业科技有限公司 | Technique for producing condensed juice of carrot through low evaporation, and condensed berry with no evaporation |
| RU2584076C2 (en) * | 2010-12-22 | 2016-05-20 | Нестек С.А. | Dry instant pasta products, use thereof and method of production |
| CN105454925A (en) * | 2014-08-16 | 2016-04-06 | 旬阳县太极缘生物科技有限公司 | Preparation method of concentrated honey raisin tree cloudy juice |
| CN112876396A (en) * | 2021-01-26 | 2021-06-01 | 中华全国供销合作总社济南果品研究院 | Method for preparing concentrated carotene by using rotary ceramic membrane equipment |
| CN112876396B (en) * | 2021-01-26 | 2023-01-24 | 中华全国供销合作总社济南果品研究院 | Method for preparing concentrated carotene by using rotary ceramic membrane equipment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1254200C (en) | 2006-05-03 |
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| C06 | Publication | ||
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| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Xuzhou Tianyi fruits Co.,Ltd. Assignor: China Agricultural University Contract record no.: 2012320000387 Denomination of invention: Method for processing carrot concentrated juice Granted publication date: 20060503 License type: Exclusive License Open date: 20050112 Record date: 20120401 |
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| EC01 | Cancellation of recordation of patent licensing contract |
Assignee: Xuzhou Tianyi fruits Co.,Ltd. Assignor: China Agricultural University Contract record no.: 2012320000387 Date of cancellation: 20151111 |
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| LICC | Enforcement, change and cancellation of record of contracts on the licence for exploitation of a patent or utility model | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060503 |