CN1613381A - Fresh apple juice production - Google Patents
Fresh apple juice production Download PDFInfo
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- CN1613381A CN1613381A CN 200410096849 CN200410096849A CN1613381A CN 1613381 A CN1613381 A CN 1613381A CN 200410096849 CN200410096849 CN 200410096849 CN 200410096849 A CN200410096849 A CN 200410096849A CN 1613381 A CN1613381 A CN 1613381A
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Abstract
A process for preparing fresh apple juice includes such steps as conventional squeezing of fresh apple to obtain juice, adding pectinase, enzymolyzing, centrifugal separating, ceramic cross-flow filtering for removing bacteria to obtain fresh apple supernatant and apple jam, and aseptic pouring of said fresh apple supernatant in containers.
Description
Technical field
The present invention relates to a kind of fruit juice production technology.
Background technology
At present, after the production technology of cider is normally squeezed the juice fresh apple, through enzymolysis, come unstuck, ultrafiltration and clarification become elementary fruit juice, high temperature obtains concentrated apple clear juice after concentrating, the clarifying treatment of not carrying out perhaps slight enzymolysis promptly heats concentrated, obtains concentrating turbid juice.Owing to adopted heat treated in process of production, therefore concentrated clear juice of being produced or concentrated turbid juice have all caused very big destruction to the nutrition and the local flavor of cider.
Summary of the invention
At the problem of above-mentioned existence, the object of the present invention is to provide a kind of fresh apple juice production, this technology can be avoided heat treated, thereby has kept original nutritional labeling of cider and fresh flavor.
For achieving the above object, a kind of fresh apple juice production of the present invention comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.1～0.2% pectase at 30～50 ℃ of enzymolysis after 0.5～1 hour, centrifugal 10～20 minutes again through 2400～3500rpm, or adopt directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, obtain fresh apple clear liquid and the pulp that contains pulp;
4) the fresh apple clear liquid is pressed the apple clear juice product through the aseptic cold canned aquatic foods that promptly obtain.
Further, transmembrane pressure is 0.25～1.45bar in the described ceramic membrane cross-flow filtration technology, and crossflow velocity is 1～6m/s, and the aperture of ceramic membrane is 50～150nm.
Another kind of fresh apple juice production provided by the invention comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.1～0.2% pectase at 30～50 ℃ of enzymolysis after 0.5～1 hour, centrifugal 10～20 minutes again through 2400～3500rpm, or adopt directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, obtain fresh apple clear liquid and the pulp that contains pulp;
4) the above-mentioned pulp that contains pulp is adopted pasteurize through behind the slight enzymolysis, and be concentrated to concentrated turbid juice through heating;
5) will obtain high-grade concentrated apple clear liquid after the above-mentioned fresh apple clear liquid employing reverse osmosis concentration that obtains;
6) with above-mentioned steps 4) the high-grade concentrated apple clear liquid that obtains of the concentrated turbid juice and the step 5) that obtain mixes compositely, obtains high-grade apple juice product.
Further, transmembrane pressure is 0.25～1.45bar in the described ceramic membrane cross-flow filtration technology, and crossflow velocity is 1～6m/s, and the aperture of ceramic membrane is 50～150nm.
The present invention adopts the apple clear liquid that obtains behind the ceramic membrane cross-flow filtration to keep original nutrition of apple and local flavor at normal temperatures, degerming rate for micrococcus flavus can reach 9 logarithm value, the total number of bacteria of enzyme bacterium, saccharomycete and mesophile is all less than 10CFU/g, the Escherichia coli sum is less than 0.3CFU/g, utilizes the fresh apple juice of this explained hereafter still not have pathogenic bacteria after storing three months and spoilage organisms detects; In addition, to mix compositely through high-grade concentrated apple clear juice after the reverse osmosis concentration and concentrated turbid juice by a certain percentage, and can replenish thermally-sterilized flavor loss, thereby produce high-quality high-grade apple juice, not only reduce production cost, and improved production efficiency.
The specific embodiment:
Embodiment 1
The bright production technology of pressing apple clear juice of the present invention comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.1% pectase,, reduce in the filter process colloidal substance the pollution of film to reduce fruit juice viscosity and solid content 45 ℃ of enzymolysis 50 minutes; And then through 2800rpm centrifugal 15 minutes, remove zymoprotein and macromolecular colloid material, the solid content of resulting fruit juice is 15.0～16.6% (percentage by weights), pH value is 3.9～4.1; Fruit juice after treatment can be stored in before production and charge into CO
2The stainless steel basin in, pressure remains on 2bar, temperature remains on 4 ℃; This step also can adopt existing technology directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, transmembrane pressure is 0.85bar, and crossflow velocity is 5m/s, and the aperture of ceramic membrane is 100nm, obtains fresh apple clear liquid and the pulp that contains pulp;
4) the fresh apple clear liquid is pressed the apple clear juice product through the aseptic cold canned aquatic foods that promptly obtain.
The production technology of the high-grade apple juice of the present invention comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.1% pectase,, reduce in the filter process colloidal substance the pollution of film to reduce fruit juice viscosity and solid content 45 ℃ of enzymolysis 50 minutes; And then through 2800rpm centrifugal 15 minutes, remove zymoprotein and macromolecular colloid material, the solid content of resulting fruit juice is 15.0～16.6% (percentage by weights), pH value is 3.9～4.1; Fruit juice after treatment can be stored in before production and charge into CO
2The stainless steel basin in, pressure remains on 2bar, temperature remains on 4 ℃; This step also can adopt existing technology directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, transmembrane pressure is 0.85bar, and crossflow velocity is 5m/s, and the aperture of ceramic membrane is 100nm, obtains fresh apple clear liquid and the pulp that contains pulp;
4) the above-mentioned pulp that contains pulp is adopted pasteurize through behind the slight enzymolysis, and be concentrated to concentrated turbid juice through heating;
5) will obtain high-grade concentrated apple clear liquid after the above-mentioned fresh apple clear liquid employing reverse osmosis concentration that obtains;
6) with above-mentioned steps 4) the high-grade concentrated apple clear liquid that obtains of the concentrated turbid juice and the step 5) that obtain mixes compositely, obtains high-grade apple juice product.
Embodiment 2
The bright production technology of pressing apple clear juice of the present invention comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.15% pectase,, reduce in the filter process colloidal substance the pollution of film to reduce fruit juice viscosity and solid content 30 ℃ of enzymolysis 1 hour; And then through 2400rpm centrifugal 20 minutes, remove zymoprotein and macromolecular colloid material, the solid content of resulting fruit juice is 15.0～16.6% (percentage by weights), pH value is 3.9～4.1; Fruit juice after treatment can be stored in before production and charge into CO
2The stainless steel basin in, pressure remains on 2bar, temperature remains on 4 ℃; This step also can adopt existing technology directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, transmembrane pressure is 0.25bar, and crossflow velocity is 1m/s, and the aperture of ceramic membrane is 50nm, obtains fresh apple clear liquid and the pulp that contains pulp;
4) the fresh apple clear liquid is pressed the apple clear juice product through the aseptic cold canned aquatic foods that promptly obtain.
The production technology of the high-grade apple juice of the present invention comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.1% pectase,, reduce in the filter process colloidal substance the pollution of film to reduce fruit juice viscosity and solid content 30 ℃ of enzymolysis 1 hour; And then through 2400rpm centrifugal 10 minutes, remove zymoprotein and macromolecular colloid material, the solid content of resulting fruit juice is 15.0～16.6% (percentage by weights), pH value is 3.9～4.1; Fruit juice after treatment can be stored in before production and charge into CO
2The stainless steel basin in, pressure remains on 2bar, temperature remains on 4 ℃; This step also can adopt existing technology directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, transmembrane pressure is 0.25bar, and crossflow velocity is 1m/s, and the aperture of ceramic membrane is 50nm, obtains fresh apple clear liquid and the pulp that contains pulp;
4) the above-mentioned pulp that contains pulp is adopted pasteurize through behind the slight enzymolysis, and be concentrated to concentrated turbid juice through heating;
5) will obtain high-grade concentrated apple clear liquid after the above-mentioned fresh apple clear liquid employing reverse osmosis concentration that obtains;
6) with above-mentioned steps 4) the high-grade concentrated apple clear liquid that obtains of the concentrated turbid juice and the step 5) that obtain mixes compositely, obtains high-grade apple juice product.
Embodiment 3
The bright production technology of pressing apple clear juice of the present invention comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.2% pectase,, reduce in the filter process colloidal substance the pollution of film to reduce fruit juice viscosity and solid content 50 ℃ of enzymolysis 30 minutes; And then through 3500rpm centrifugal 10 minutes, remove zymoprotein and macromolecular colloid material, the solid content of resulting fruit juice is 15.0～16.6% (percentage by weights), pH value is 3.9～4.1; Fruit juice after treatment can be stored in before production and charge into CO
2The stainless steel basin in, pressure remains on 2bar, temperature remains on 4 ℃; This step also can adopt existing technology directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, transmembrane pressure is 1.45bar, and crossflow velocity is 6m/s, and the aperture of ceramic membrane is 150nm, obtains fresh apple clear liquid and the pulp that contains pulp;
4) the fresh apple clear liquid is pressed the apple clear juice product through the aseptic cold canned aquatic foods that promptly obtain.
The production technology of the high-grade apple juice of the present invention comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.2% pectase,, reduce in the filter process colloidal substance the pollution of film to reduce fruit juice viscosity and solid content 50 ℃ of enzymolysis 30 minutes; And then through 3500rpm centrifugal 10 minutes, remove zymoprotein and macromolecular colloid material, the solid content of resulting fruit juice is 15.0～16.6% (percentage by weights), pH value is 3.9～4.1; Fruit juice after treatment can be stored in before production and charge into CO
2The stainless steel basin in, pressure remains on 2bar, temperature remains on 4 ℃; This step also can adopt existing technology directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, transmembrane pressure is 1.45bar, and crossflow velocity is 6m/s, and the aperture of ceramic membrane is 150nm, obtains fresh apple clear liquid and the pulp that contains pulp;
4) the above-mentioned pulp that contains pulp is adopted pasteurize through behind the slight enzymolysis, and be concentrated to concentrated turbid juice through heating;
5) will obtain high-grade concentrated apple clear liquid after the above-mentioned fresh apple clear liquid employing reverse osmosis concentration that obtains;
6) with above-mentioned steps 4) the high-grade concentrated apple clear liquid that obtains of the concentrated turbid juice and the step 5) that obtain mixes compositely, obtains high-grade apple juice product.
Claims (4)
1, a kind of fresh apple juice production is characterized in that, comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.1～0.2% pectase at 30～50 ℃ of enzymolysis after 0.5～1 hour, centrifugal 10～20 minutes again through 2400～3500rpm, or adopt directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, obtain fresh apple clear liquid and the pulp that contains pulp;
4) the fresh apple clear liquid is pressed the apple clear juice product through the aseptic cold canned aquatic foods that promptly obtain.
2, a kind of fresh apple juice production according to claim 1 is characterized in that, transmembrane pressure is 0.25～1.45bar in the described ceramic membrane cross-flow filtration technology, and crossflow velocity is 1～6m/s, and the aperture of ceramic membrane is 50～150nm.
3, a kind of fresh apple juice production is characterized in that, comprises the steps:
1) adopt conventional means that fresh apple is pressed into juice;
2) press fruit juice weight and add 0.1～0.2% pectase at 30～50 ℃ of enzymolysis after 0.5～1 hour, centrifugal 10～20 minutes again through 2400～3500rpm, or adopt directly to filter and obtain apple fumet;
3) adopt ceramic membrane cross-flow filtration technology that the above-mentioned fruit juice that obtains is carried out cross-flow microfiltration, obtain fresh apple clear liquid and the pulp that contains pulp;
4) the above-mentioned pulp that contains pulp is adopted pasteurize through behind the slight enzymolysis, and be concentrated to concentrated turbid juice through heating;
5) will obtain high-grade concentrated apple clear liquid after the above-mentioned fresh apple clear liquid employing reverse osmosis concentration that obtains;
6) with above-mentioned steps 4) the high-grade concentrated apple clear liquid that obtains of the concentrated turbid juice and the step 5) that obtain mixes compositely, obtains high-grade apple juice product.
4, a kind of fresh apple juice production according to claim 3 is characterized in that, transmembrane pressure is 0.25～1.45bar in the described ceramic membrane cross-flow filtration technology, and crossflow velocity is 1～6m/s, and the aperture of ceramic membrane is 50～150nm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410096849XA CN1307912C (en) | 2004-12-08 | 2004-12-08 | Fresh apple juice production |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200410096849XA CN1307912C (en) | 2004-12-08 | 2004-12-08 | Fresh apple juice production |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1613381A true CN1613381A (en) | 2005-05-11 |
| CN1307912C CN1307912C (en) | 2007-04-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB200410096849XA Expired - Fee Related CN1307912C (en) | 2004-12-08 | 2004-12-08 | Fresh apple juice production |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102021102A (en) * | 2009-04-21 | 2011-04-20 | 陈栋梁 | Brewing process of apple unblended wine and preparation method of apple unblended series wine |
| CN102125290A (en) * | 2011-01-12 | 2011-07-20 | 宁夏夏盛实业集团有限公司 | Novel technology for clarifying apple juice |
| CN101214072B (en) * | 2008-01-03 | 2012-07-11 | 陕西恒兴食品科技有限公司 | Cleaning production technology of concentration apple clear juice |
| CN102936587A (en) * | 2012-11-23 | 2013-02-20 | 云南师范大学 | Method for producing low-temperature pectinase and low-temperature clear apple juice from shaddock peel powder |
| CN103584232A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Making method of apple juice |
| CN106173716A (en) * | 2016-07-25 | 2016-12-07 | 江南大学 | A kind of preparation technology of fresh squeezing peach juice |
| CN106490413A (en) * | 2016-10-14 | 2017-03-15 | 广西壮族自治区蚕业技术推广总站 | The method for preparing concentration juice of Fructus Mori coproduction electrolyte balance mulberry beverage |
| CN107484934A (en) * | 2017-08-29 | 2017-12-19 | 杭州上拓环境科技股份有限公司 | A kind of orange juice preparation method and system based on membrane technology |
| CN107897611A (en) * | 2017-12-19 | 2018-04-13 | 山东鲁菱果汁有限公司 | A kind of concentration peach juice in good taste and preparation method |
| CN109170405A (en) * | 2018-10-31 | 2019-01-11 | 汪建军 | A kind of compound concentrated orange juice and its production technology |
| CN111357890A (en) * | 2020-03-05 | 2020-07-03 | 农夫山泉股份有限公司 | Processing method of red-meat apples |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106213093B (en) * | 2016-07-25 | 2019-09-03 | 江南大学 | A kind of preparation process of concentrated apple clear juice |
-
2004
- 2004-12-08 CN CNB200410096849XA patent/CN1307912C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214072B (en) * | 2008-01-03 | 2012-07-11 | 陕西恒兴食品科技有限公司 | Cleaning production technology of concentration apple clear juice |
| CN102021102A (en) * | 2009-04-21 | 2011-04-20 | 陈栋梁 | Brewing process of apple unblended wine and preparation method of apple unblended series wine |
| CN102125290A (en) * | 2011-01-12 | 2011-07-20 | 宁夏夏盛实业集团有限公司 | Novel technology for clarifying apple juice |
| CN102936587A (en) * | 2012-11-23 | 2013-02-20 | 云南师范大学 | Method for producing low-temperature pectinase and low-temperature clear apple juice from shaddock peel powder |
| CN103584232A (en) * | 2013-11-10 | 2014-02-19 | 胡本奎 | Making method of apple juice |
| CN106173716A (en) * | 2016-07-25 | 2016-12-07 | 江南大学 | A kind of preparation technology of fresh squeezing peach juice |
| CN106173716B (en) * | 2016-07-25 | 2019-09-03 | 江南大学 | A kind of fresh preparation process for squeezing peach juice |
| CN106490413A (en) * | 2016-10-14 | 2017-03-15 | 广西壮族自治区蚕业技术推广总站 | The method for preparing concentration juice of Fructus Mori coproduction electrolyte balance mulberry beverage |
| CN107484934A (en) * | 2017-08-29 | 2017-12-19 | 杭州上拓环境科技股份有限公司 | A kind of orange juice preparation method and system based on membrane technology |
| CN107897611A (en) * | 2017-12-19 | 2018-04-13 | 山东鲁菱果汁有限公司 | A kind of concentration peach juice in good taste and preparation method |
| CN109170405A (en) * | 2018-10-31 | 2019-01-11 | 汪建军 | A kind of compound concentrated orange juice and its production technology |
| CN111357890A (en) * | 2020-03-05 | 2020-07-03 | 农夫山泉股份有限公司 | Processing method of red-meat apples |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1307912C (en) | 2007-04-04 |
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