CN1593247A - Green plum juice making method - Google Patents
Green plum juice making method Download PDFInfo
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- CN1593247A CN1593247A CN 200410027679 CN200410027679A CN1593247A CN 1593247 A CN1593247 A CN 1593247A CN 200410027679 CN200410027679 CN 200410027679 CN 200410027679 A CN200410027679 A CN 200410027679A CN 1593247 A CN1593247 A CN 1593247A
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Abstract
The invention provides a green plum juice preparing process which comprises green prune sorting, afterripening, cleaning, choosing, sugar stain leaching, zymosis prevention by hot boiling, cold soaking and temperature control. The invention realizes a novel process for green prune finely processing and comprehensive utilization.
Description
Technical field
The fruit system of the invention belongs to juice technical field.
Technical background
Green plum (Prunus mumne) claims smoked plum, fruit plum etc. again, is a kind of medicine-food two-purpose resource, has plurality of health care functions.Contain lot of organic acids and rich in amino acid, vitamin and inorganic salts, the effect that promotes the production of body fluid to quench thirst, stimulates appetite is arranged, so the allusion of feeding on fancies is arranged.China's conventional beverage syrup of plum is that the dried product dark plum with green plum is a raw material, water infusion system juice.Relevant report with fresh Green plum juice making mainly contains:
1, Taiwan Fang Zuda (1988, food Industry in Taiwan, the manufacturing of the dense candy slurry of plum):,, add water fragmentation, sieving, obtain extract through sort, clean, complete (95 ℃ 2 minutes), cooling with the plum of after-ripening (room temperature was placed 2～4 days), handle (50mg/kg through pectase earlier, 4～5h), protect look and handle (different Vc, 500mg/kg, 4～5h) and debitterize handle (the sweet enzyme 8h of the kernel in the fruit stone), and then sieving, adding granulated sugar, sterilization, can, seal, preserve.Ripe more Mei Guoyue is not bitter, but ripe plum make fruit juice still bitter taste be difficult to accept, this is that green plum all was not utilized the maximum reason of making fruit drink in the past.Look through the relevant fruit juice processing in China and foreign countries document, do not have one piece of report of mentioning with bright plum system juice, the Japanese likes plum most, but also is limited to the pickled aspect that utilizes, and it is this research initiative that the living fruit of application chases after the dense pulp of shortening success plum.
2, Pan Huisheng (1989, Food Science, the bright plum beverage of pure natural): the plum of after-ripening soaked through rare limewash, 6% saline solution earlier 6h takes away the puckery taste, debitterize, again with concentration 60%～70% liquid glucose at normal temperature or control 15～20 ℃ of immersions of temperature and get juice.The amarogentin of Mei Guozhong is hydrolysis gradually in immersion process, and generates the benzaldehyde with fragrance, thereby bitter taste can fade away.
3, Song Huanlu (1995, food industry science and technology, the development of novel prune products) technologies such as green plum juice concentrate, green plum syrup have been introduced, Green plum juice making adopts the technology of Fang Zuda substantially, has done some improvement, will examine meat earlier and separate, making beating respectively, add a certain proportion of Mei Ren slurry debitterize, add pectase degumming, clarification after the separation, vacuum is concentrated into soluble solid and reaches 60%.The method that the green plum syrup adopts Pan Hui to give birth to is taken away the puckery taste, debitterize is handled, and oozes stain with 70% sucrose solution vacuum again and gets juice.
4, LinBing Fang (1996, Agricultural University Of Nanjing's journal, the research of plum fruit sweet enzyme characteristic of bitter kernel and dark-plum juice debitterized technique) thinks that in the production process that adopts the manufactured pure natural dark-plum juice of directly squeezing the juice the enzyme process debitterized technique is the key problem in technology that must solve.The optimum organization that test draws green plum Normal juice enzyme process debitterized technique condition is: 45～50 ℃ of temperature, and pH4.6, enzyme liquid dilution factor (crude enzyme liquid: green plum Normal juice) 1: 25, reaction time 1h.Introduce according to another food science and technology institute of Agricultural University Of Nanjing scientific achievement: the research of green plum juice new technology adopts sweet enzyme debitterize of semen armeniacae amarae and film separation technology to solve All Pure Nature dark-plum juice production problem.
5, Sun Yizhang (1999, the practical engineering in rural area, the making of Greengage beverage) method of Jie Shaoing is selection 8 ninety percent and even ripe green plum, reject impurity, pluck carpopodium, after in 2%～3% salt, washing, rinsing is clean in clear water again, draining drops into fruit and precooked in the boiling water 5～10 minutes or with 100 ℃ of steam treatment 5 minutes, take out cooling.Bad mold joint place along fruit cuts open, nuclear is cut out the back drop in the disintegrating machine and break into pulpous state, presses extracting juice in the grass lawn bag of packing into, its slag add warm water a little soak after again row squeeze the juice for the second time.Dark-plum juice is pressed mass fraction 1: 1 add sucrose, after the heating for dissolving, can while hot is and contains sugar 50%, and the plum juice syrup of total acid 2%～2.5% for other cold drinks of preparation or food, also can be used for preparing dark-plum juice at any time.
The juice producing process of above green plum all is to pull an oar through blanching stoning (or not stoning) earlier basically, and preceding the immersion with salt solution limewash earlier of making beating taken away the puckery taste the back processing such as enzyme process debitterize and clarification of pulling an oar, complex process, troublesome poeration.2, the 3 syrup extractions of introducing with the lixiviate of 60%～70% high concentration liquid glucose, may be for preventing the liquid glucose fermentation, but along with green plum juice oozes out, liquid glucose thinning (about 40%), room temperature (about 25 ℃) is fermented easily in early summer.High concentration sugar fluid viscosity height, diffusion velocity is overflow, and it is fast to be not so good as 30%～40% liquid glucose lixiviate speed.Temperature is low more, and liquid glucose viscosity is big more, and diffusion velocity is slow more.Can shorten extraction time with application of vacuum, but the big content of starting materials of application of vacuum is unactual, is not suitable for industrialization production.
Summary of the invention
Purpose of the present invention: provide simple and direct, economic and be fit to the Green plum juice making method that industrialization is produced.Overcome present Green plum juice making complex process or be easy to generate the problem of fermentation.And the treatment process of need not debitterize taking away the puckery taste, the dark-plum juice clear of production, color are all good than beating method, and crushing juice rate exceeds 10%.By people's agreeable to the taste acidity 0.25%～0.30%, i.e. about 5% left and right sides formulated drink of green plum Normal juice content, better flavor, bitter taste is not obvious.An amount of tart flavour, astringent taste and bitter taste are the key factors that forms dark-plum juice beverage peculiar taste, lack these tastes, and the goods local flavor is flat, loses the due local flavor of green plum.The key of processing Greengage beverage is selected suitable dark-plum juice consumption, measures that tart flavour, astringent taste and bitter taste are overweight at most, measures that local flavor is flat at least.
Green plum juice making method provided by the invention, operation such as comprise the selection of green plum raw material, letter sorting, after-ripening, clean, select.After-ripening is that living plum was placed 1～5 day in room temperature, and it is yellow that color and luster changes, the pulp deliquescing, and fragrance heightens, and bitter taste reduces, and acidity goes down, and soluble solid also reduces.So can effectively reduce the bitter taste of dark-plum juice by after-ripening.Will be through the green plum of pre-treatment, put into and clean up and, and layering adds green plum and weigh 30% sucrose through the container of sterilization, the many lower floors in upper strata are few, and use the sucrose capping.Or press green plum mass fraction adding in 1: 0.5 30%～40% liquid glucose and use the sucrose capping.Green plum can promote the liquid glucose infiltration through wiping skin or punching to handle earlier before the sugaring.After treating that sucrose dissolves substantially, shift out liquid glucose with jacketed pan or change sugar bowl, sterilization machine etc. and be heated to 80-100 ℃ of sterilization, while hot liquid glucose being refunded the plum base after the sterilization floods again, and with the sucrose capping of the heavily about 5%-10% of green plum.The method of boiling cold soaking by heat promotes osmotic equilibrium, moves into freezer again, 15～20 ℃ of lixiviates of control temperature after naturally cooling to room temperature.Adopt heat to boil cold soaking like this and the temperature control measure can effectively prevent fermentation.Treat to shift out liquid glucose after sucrose dissolves substantially, the sucrose that adds the heavy 5%-10% of green plum again continues sugaring, and so sugaring is repeatedly to osmotic equilibrium, and total sugaring amount is the 50%-70% of green plum fresh weight.Or after sucrose dissolves substantially, shift out the plum base, add sucrose lixiviate plum base in the plum base of the heavy 20%-35% of plum base again, and with the heavy 5%-10% sucrose of plum base capping lixiviate plum juice, so repeatedly to osmotic equilibrium; Liquid glucose can be used as the usefulness of dipping next group green plum.Heat is boiled cold soaking and sugaring and is controlled 15～20 ℃ of lixiviates of temperature as stated above, prevents fermentation.Recycle the content that liquid glucose can be economized on sugar and improve the syrup dark-plum juice like this, and save packaging material and shelter cost.Osmotic equilibrium or the liquid glucose that recycles are repeatedly shifted out mixing, measure pol, acidity etc. as target level of product quality.Filter with 60 orders and 300 order nylon filter clothes respectively, tinning (as 25 liters or 30 rising density polyethylene plastic tanks) or be heated to 85 ℃ of sterilizations with sterilization machine, (〉=70 ℃) are sealed in tinning while hot, leave 0 ℃ of left and right sides freezer refrigeration after the cooling in.Dark-plum juice is used or the processing other products for preparing at any time, also can be used as production marketing.The amarogentin of Mei Guozhong is hydrolysis gradually in immersion process, and generates the benzaldehyde with fragrance, and bitter taste can fade away.Solved the pained highly seasoned problem of dark-plum juice by after-ripening processing and extracting technology, the processing of need not debitterize taking away the puckery taste.Plum base after the lixiviate fruit juice can be processed into various differently flavoured green plum candied products, and its quality and traditional product processed are approaching.This processing measure of green plum changes the defective that tradition is processed, and the green plum natural resources is fully used, and reduces environmental pollution.
The present invention adopts sugaring extracting technology and beating process that following advantage is relatively arranged:
System juice is one of key operation of fruit juice production.Since 20 beginnings of the century, the fruit juice industry just is devoted to constantly to improve processing technology, to obtain having the fruit juice of fruit characteristic feature.Accomplish that the conclusive condition of this point is an oxidation reaction of avoiding fruit juice to produce in process of production as far as possible.In int complete fruits and vegetables individuality, enzyme is separated by cell membrane and is present among the cell.In pulp mud and fruit and vegetable juice, enzyme is overflowed from the cell tissue of fragmentation, can unhinderedly react, thereby the activity of enzyme increases each kinds of oxidation reaction of catalysis greatly.Oxidation reaction be cause the violent main reasons for decrease of fruit and vegetable juice quality (color and luster, fragrance, flavour and chemical composition) (the Du Peng compiling. fruit-vegetable juice beverage technology. agriculture publishing house, 1992).When considering the green plum juice manufacturing process, must consider to take measures to suppress the oxidation reaction of adverse effect.The muddy thing content of the Normal juice height that green plum is squeezed the juice and made, the Normal juice oxidation is violent, and brown stain is serious.Sugaring lixiviate dark-plum juice clear, the brown stain degree is few.Therefore adopting extracting technology to be more suitable for the production of dark-plum juice, is simple and direct and the most economic method.Extraction rate is that the index conversion is the ratio of Normal juice weight and green plum weight with acidity.Result of the test shows that lixiviate crushing juice rate (＞60%) exceeds 10% than making beating crushing juice rate (about about 50%).During certainly with the milling process extraction of the juice, its marc can further extract remaining plum juice (about crushing juice rate 14%) with extraction, improving raw material availability or to be used for processing green plum sauce, but second-rate.The amarogentin of Mei Guozhong is hydrolysis gradually in immersion process, and generates the benzaldehyde with fragrance, and bitter taste can fade away.And the bitter taste material of pulping process mesocarp, fruit stone is also entering in the fruit juice under violent mechanism, thereby bitter taste is denseer, needs through the debitterize processing of taking away the puckery taste.
Compare with milling process, more abundant with the fruit solable matter that extraction extracts, this is because also have suitable active ingredient not to be extracted out in the fruits and vegetables slag of milling process, and during with the extraction extraction of the juice, fruit is together with the active ingredient at positions such as skin, comprise that soluble solid, pigment, aroma substance can both be come out by lixiviate, thus soak that the color and luster of juice is more bright-coloured, fragrant ingredient content is than the squeezing juice height.Milling process and extraction all have its characteristics separately, can be selected according to the different situations of fruits and vegetables, and berry fruits such as oranges and tangerines, apple, pears and grape generally adopt the milling process extraction of the juice.Extraction except that dry fruit, also be applicable to fruit juice such as apple, pears manufacturing (Yang Guifu chief editor. the soft-drink industry handbook. China Light Industry Press, 2002).Because of green plum is rich in tanning matter, be very easy to oxidation reaction takes place in processes such as stoning, fragmentation, making beating, cause dark-plum juice color and luster, the bad change of local flavor, and also muddy.The high acidity of green plum requires height to equipment in addition, otherwise can produce corrosion metal contaminants.In sum, adopting the sugaring extracting technology to be more suitable for the production of dark-plum juice, is simple and direct and the most economic method.
The specific embodiment:
1, to process 1 ton of green plum raw material, green plum is through letter sorting, after-ripening, cleaning, rejecting decayed fruit, green plum is wiped skin or punching to be handled to put into and cleans up and through the big Plastic Drum of sterilization, when putting into green plum, in order to help sugaring, adopt the layering of one deck green plum one deck sugar to form adding, the total less sugaring amount of the many lower floors in upper strata is 300kg, and uses the sucrose capping.Or to add 500kg concentration be 35% liquid glucose, and use the sucrose capping.After treating that sucrose dissolves substantially, what is called is dissolved substantially, exactly on the green plum surface or container bottom can permit a little sugar, shift out liquid glucose and be heated to 80-100 ℃ of sterilization with the change sterilization machine, while hot liquid glucose is refunded the plum base after the sterilization and floods again, and add 100kg sucrose capping.Move into freezer after the cooling again, 15～20 ℃ of lixiviates of control temperature.Treat to add 100kg sucrose capping again after sucrose dissolves substantially, so sugaring is 2～3 times, and total sugaring amount is about 600kg.To osmotic equilibrium, shift out liquid glucose and measure pol, acidity etc. as target level of product quality.Filter with 60 orders and 300 order nylon filter clothes respectively, tinning (as 25 liters or 30 rising density polyethylene plastic tanks) or be heated to 85 ℃ of sterilizations with sterilization machine, (〉=70 ℃) are sealed in tinning while hot, leave 0 ℃ of left and right sides freezer refrigeration after the cooling in.Plum base behind the system juice is used for the candied product of processing different flavor.
2, to process 3 tons of green plum raw material juice, successively divide 3 batches of processing, every batch of 1 ton of green plum by maturation.First layering adds the sucrose of 300kg, and the many lower floors in upper strata are few, and use the sucrose capping.Or to add 500kg concentration be 35% liquid glucose, and use the sucrose capping.After treating that sucrose dissolves substantially, shift out the plum base, add the plum base again and weigh 30% sucrose and use the sucrose capping.Treat sucrose dissolve substantially after again with sucrose, to osmotic equilibrium.The liquid glucose that shifts out is used to process second batch of green plum, and method is that liquid glucose is heated to 80-100 ℃ with sterilization machine, while hot liquid glucose is poured into second batch of green plum, and adds 100kg sucrose capping.After treating that sucrose dissolves substantially, shift out the plum base, add again that the plum base weighs 30% sucrose and with sugared capping lixiviate plum juice, treat sucrose dissolve substantially after sugaring again, to osmotic equilibrium.The liquid glucose that shifts out is used to process the 3rd batch of green plum, method be with liquid glucose with sterilization with being heated to 80-100 ℃, while hot liquid glucose is poured into the 3rd batch of green plum, and is added 100kg sucrose capping, treat sucrose dissolve substantially after sugaring again, to osmotic equilibrium.The method of boiling cold soaking by heat promotes to ooze elegant balance.And 15-20 ℃ of lixiviate of control temperature prevents fermentation.Recycle the content that liquid glucose can be economized on sugar and improve the syrup dark-plum juice like this, and save packaging material and shelter cost.Three batches of green plum lixiviate liquid glucoses are mixed, measure pol, acidity (2%-6%) etc. as target level of product quality.Filter with 60 orders and 300 order nylon filter clothes respectively, tinning (as 25 liters or 30 rising density polyethylene plastic tanks) or be heated to 85 ℃ of sterilizations with sterilization machine, (〉=70 ℃) are sealed in tinning while hot, leave 0 ℃ of left and right sides freezer refrigeration after the cooling in.Green plum base behind the system juice can be used as the usefulness of green plum preserved fruit making.
Claims (2)
1, Green plum juice making method, comprise the selection of green plum raw material, letter sorting, after-ripening, clean, select, will put into totally container through the green plum after the pre-treatment and sucrose layering through sterilization, the sucrose addition be green plum heavy 30%, the many lower floors in upper strata are few, and use the sucrose capping; Or press green plum mass fraction adding in 1: 0.5 30%～40% liquid glucose and use the sucrose capping; Carry out sugaring, after treating that sucrose dissolves substantially, shift out liquid glucose, be heated to 80-100 ℃ of sterilization, while hot liquid glucose is refunded the plum base and with the sucrose capping of the heavy 5%-15% of green plum, move into freezer behind the cool to room temperature, and 15～20 ℃ of sugarings of control temperature, treat that sucrose dissolves substantially, shifts out liquid glucose, the sucrose that adds the heavy 5%-15% of green plum again continues sugaring, so repeat repeatedly to osmotic equilibrium, total sugaring amount is the heavy 50%-70% of green plum, or shifts out the plum base after sucrose dissolves substantially, the sucrose that adds the heavy 20%-35% of plum base again is in the plum base, and, continue sugaring plum base, so repeatedly to osmotic equilibrium with 5%-10% sucrose capping, after the liquid glucose of dipping merging transition, be the Green plum juice making product.
2,, it is characterized in that the preceding green plum of sugaring is earlier through wiping skin or punching processing according to the said Green plum juice making method of claim 1.
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| CNB200410027679XA CN100350859C (en) | 2004-06-18 | 2004-06-18 | Green plum juice making method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433296B (en) * | 2007-11-12 | 2011-10-12 | 胡金平 | Method for simultaneously producing sweet plum, green plum juice, preserved plum and green liquor |
| CN102488015A (en) * | 2011-12-16 | 2012-06-13 | 上海艺杏食品有限公司 | Soybean milk with sweet-sour plum juice and method of producing soybean milk with sweet-sour plum juice |
| CN103222658A (en) * | 2013-05-16 | 2013-07-31 | 四川禹王生态农业发展有限公司 | Method for producing green plum juice |
| CN103478803A (en) * | 2013-09-02 | 2014-01-01 | 广东聪明人集团有限公司 | Kiwi fruit and green plum composite fruit juice beverage |
| CN103652252A (en) * | 2013-12-03 | 2014-03-26 | 云南大理洱宝实业有限公司 | Flower plum and preparation method thereof |
| CN104366629A (en) * | 2014-11-24 | 2015-02-25 | 苏州苏东庭生物科技有限公司 | Method for processing green plum juice |
| CN108208732A (en) * | 2018-01-19 | 2018-06-29 | 西华大学 | A kind of green plum baste and preparation method thereof, application |
| CN111053222A (en) * | 2019-11-19 | 2020-04-24 | 普宁市东昱食品有限公司 | Production method of green plum concentrated juice |
| CN111053168A (en) * | 2019-11-19 | 2020-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Green plum processing method for co-producing green plum raw juice and salt-free plum blank |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266092A (en) * | 2011-06-14 | 2011-12-07 | 王鸿 | Method for producing greengage juice |
| CN105011038A (en) * | 2014-04-16 | 2015-11-04 | 朱传寿 | Salting dilution and dark plum preserved fruit and the like no-discharge method of green plum soup acid-taste basic food |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1132046A (en) * | 1995-03-24 | 1996-10-02 | 李凡 | Oark plum juice beverage and its prodn. method |
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2004
- 2004-06-18 CN CNB200410027679XA patent/CN100350859C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433296B (en) * | 2007-11-12 | 2011-10-12 | 胡金平 | Method for simultaneously producing sweet plum, green plum juice, preserved plum and green liquor |
| CN102488015A (en) * | 2011-12-16 | 2012-06-13 | 上海艺杏食品有限公司 | Soybean milk with sweet-sour plum juice and method of producing soybean milk with sweet-sour plum juice |
| CN103222658A (en) * | 2013-05-16 | 2013-07-31 | 四川禹王生态农业发展有限公司 | Method for producing green plum juice |
| CN103478803A (en) * | 2013-09-02 | 2014-01-01 | 广东聪明人集团有限公司 | Kiwi fruit and green plum composite fruit juice beverage |
| CN103652252A (en) * | 2013-12-03 | 2014-03-26 | 云南大理洱宝实业有限公司 | Flower plum and preparation method thereof |
| CN103652252B (en) * | 2013-12-03 | 2015-01-14 | 云南大理洱宝实业有限公司 | Flower plum and preparation method thereof |
| CN104366629A (en) * | 2014-11-24 | 2015-02-25 | 苏州苏东庭生物科技有限公司 | Method for processing green plum juice |
| CN108208732A (en) * | 2018-01-19 | 2018-06-29 | 西华大学 | A kind of green plum baste and preparation method thereof, application |
| CN111053222A (en) * | 2019-11-19 | 2020-04-24 | 普宁市东昱食品有限公司 | Production method of green plum concentrated juice |
| CN111053168A (en) * | 2019-11-19 | 2020-04-24 | 广东省农业科学院蚕业与农产品加工研究所 | Green plum processing method for co-producing green plum raw juice and salt-free plum blank |
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