CN1864552A - Novel technique for processing apple-pear juice and product - Google Patents
Novel technique for processing apple-pear juice and product Download PDFInfo
- Publication number
- CN1864552A CN1864552A CN 200610046952 CN200610046952A CN1864552A CN 1864552 A CN1864552 A CN 1864552A CN 200610046952 CN200610046952 CN 200610046952 CN 200610046952 A CN200610046952 A CN 200610046952A CN 1864552 A CN1864552 A CN 1864552A
- Authority
- CN
- China
- Prior art keywords
- juice
- fruit juice
- apple
- pear
- fruit
- Prior art date
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention relates to fruit juice beverage, and is especially one kind of new apple pear juice and its producing process. The new apple pear juice is produced with new apple pear, pectase accounting for 0.01-0.012 % of juice weight, and amylase accounting for 0.003-0.004 % of juice weight. The new apple pear juice is yellowish, sour and sweet, and rich in fruity fragrance. It has the health functions of moistening lung, eliminating phlegm, relieving cough, promoting the secretion of saliva to quench thirst, etc.
Description
Technical field
The present invention relates to a kind of fruit drink and processing technology thereof, particularly relate to a kind of novel technique for processing apple-pear juice and product.
Background technology
At present, China's fruit juice level of consumption per capita is about 1 liter, differs 40 times for 40 liters with the developed country pre-capita consumption, differs 10 times with 10 liters of world's pre-capita consumptions.Just need 2,600,000 tons of fruit juice if 20% people of China's 1,300,000,000 populations reaches world's average per capita consumption, and the present fruit juice total output of China have only 1,500,000 tons.Cause the main cause of this present situation to be, during China has now and cultivates apple trees, processing specific breed less than 10%, wherein, the processing variety of China's self-fertile is almost nil.So more domestic R﹠D institutions and universities and colleges are all actively developing processing variety seed selection and process technology research, but up to the present, select and processing variety that certain cultivation amount arranged seldom, particularly pears processing variety and processed goods are still less.Recognize that by market survey only there are several prods such as Laiyang pear juice, Xinjiang bergamot pear juice, Hebei peace pear juice the domestic market at present.But kind pears in Laiyang and Xinjiang bergamot pear are all because of acidity is low, and the kind pears acidity in Laiyang is 0.19%, and Xinjiang bergamot pear acidity is 0.1%, and product does not enter the international market.In view of this present situation, the applicant selects and eats raw, processes dual-purpose new varieties one new apple pears in recent years, and assert by Liaoning Province variety of crops validation board in 2004.New apple pears are individual big except that having fruit, mean fruit weight 357g, and pulp is delicate, and sour-sweet flavor is dense, core is little, outside the edible rate advantages of higher, also has the crushing juice rate height, reaches more than 75%, fruit juice sugar, acid are than suiting soluble solid content 12.6%, total acid 0.56%, characteristics such as the anti-transportation of fruit, storage tolerance.In the cultivation, have early bearing, high yield, cold-resistant, disease-resistant (high scab resistant), advantage such as barren-resistant, all can cultivate on the south the Tieling, now more than 10 ten thousand mu of development in Liaoning Province.Simultaneously, the applicant utilizes new apple pears to have the characteristics of excellent processability shape, has carried out processing inspissated juice and the technical research of original fruit juice beverage.Do not see the report of relevant novel technique for processing apple-pear juice and product at present both at home and abroad as yet.
Develop a kind of processing technology with crushing juice rate height, fruit juice sugar, acid than the fruit juice of advantage fruit such as suitable, the anti-transportation of fruit, storage tolerance, be prepared into have nutritious, low production cost, color and luster and mouthfeel be good, and have moistening lung, reduce phlegm, cough-relieving, promote the production of body fluid to quench thirst, characteristics fruit juice such as clearing away summerheat are the technical problems that present food service industry should solve.
Summary of the invention:
The present invention lacks fruit juice processing variety and technology for solving China, problems such as fruit tree industry downslide and novel technique for processing apple-pear juice and product are provided, used fruit has the crushing juice rate height, fruit juice sugar, acid are than characteristics such as suitable, the anti-transportation of fruit, storage tolerances, it is good that the fruit juice of preparation has nutritious, low production cost, color and luster and mouthfeel, and have moistening lung, reduce phlegm, cough-relieving, promote the production of body fluid to quench thirst characteristics such as clearing away summerheat.
The present invention utilizes new apple pears this new varieties processing original fruit juice beverage and inspissated juice first; According to the pectin in the new pectin degrading method degraded fruit juice of the characteristics utilization of new apple pear fruit, according to the starch in the new amylorrhexis method enzymolysis fruit juice of the characteristics utilization of new apple pear fruit; Utilize new technology clarification degerming.
In order to solve the problems of the technologies described above, the present invention is achieved in that
A kind of novel technique for processing apple-pear juice, it is to be made by following preparation technology: get new apple pear fruit, broken juice, the fruit juice of squeezing out is heated to the 80-95 ℃ of enzyme that goes out, fast cooling adds the 0.1-0.12 ‰ of fruit juice weight and pectase and the amylase of 0.03-0.04 ‰ respectively to 45-48 ℃, carries out enzymolysis, detect the degradation effect of pectin and starch, fully get original fruit juice after the fruit juice filtration after the degraded, the degerming.
A kind of novel technique for processing apple-pear juice, it is to be made by following preparation technology: get new apple pear fruit, broken juice, the fruit juice of squeezing out is heated to the 80-95 ℃ of enzyme that goes out, fast cooling is to 45-48 ℃, add the 0.1-0.12 ‰ of fruit juice weight and pectase and the amylase of 0.03-0.04 ‰ respectively, carry out enzymolysis, detect the degradation effect of pectin and starch, fully after the fruit juice filtration after the degraded, the degerming, after with Rotary Evaporators concentration of juices to pol being 70-75%, detect qualified inspissated juice.
Described concentration of juices to pol is 70.5%.
The described time of carrying out enzymolysis is 60-70 minute.
Described filtration is to adopt silicon bath soil filter to filter.
Native 25 μ m during described diatomite adopts.
The method of the degradation effect of described detection pectin is: get its 1 portion of fruit juice and pour test tube into, after getting 2 parts of acidifying alcohol and mixing with it, left standstill 15 minutes, occur if any floccule, show the not fully degraded of pectin in the fruit juice, no floccule appearance shows that then pectin fully degrades; The method of the degradation effect of described detection starch is: get 20ml fruit juice and pour test tube into, be heated to 70 ℃, the cooling back adds 0.005mol/L iodine solution 1ml, shakes up, and observes its chromogenic reaction, as displaing yellow, then is negative; Show blue look, starch is then arranged; Show dark brown, amount of starch is then arranged.
Described degerming is cold degerming, is to adopt the filtration sterilization of JM1812-1 rolling composite membrane filter, and the specification of composite membrane is 0.01 μ m, and operating pressure is 0.5MPa.
A kind of new apple-pear juice, it is made up of new apple pears, pectase, amylase, and wherein pectase and diastatic addition are the 0.1-0.12 ‰ and the 0.03-0.04 ‰ of new apple pears broken juice gained fruit juice weight.
Advantage of the present invention and effect:
The nutrient component meter of the new apple pears of product of the present invention original fruit juice is as follows:
| The nutritional labeling title | New apple-pear juice mg/100ml |
| Vc | 4 |
| V B1 | 0.18 |
| V B2 | 0.25 |
| Protein | 400 |
| Fat | 430 |
| Carbohydrate | 110 |
| Calcium | 5 |
| Phosphorus | 6 |
| Zinc | 0.28 |
| Iron | 0.3 |
The nutrient component meter of the new apple pears of product of the present invention inspissated juice is as follows:
| The nutritional labeling title | New apple pears inspissated juice mg/100ml |
| Vc | 15 |
| V B1 | 1 |
| V B2 | 1.38 |
| Protein | 2200 |
| Fat | 2400 |
| Carbohydrate | 616 |
| Calcium | 28 |
| Phosphorus | 33 |
| Zinc | 1.6 |
| Iron | 1.68 |
1, to have a fruit as processing variety big for new apple pears, the crushing juice rate height, and fruit juice sugar, acid are than advantages such as suitable, nutritious, the anti-transportation of fruit, storage tolerances.With pale yellow, the sweet and sour palatability of original fruit juice color and luster of its processing, has strong former fruital flavor; With the fruit juice golden yellow color that said method processes, pol is concentrated at 70.5% o'clock, and acidity is 2.5%, and light transmittance is 97.6%, and colour is 80.5%, and every index of product of the present invention has met export standard.Its detection method is as follows: soluble solid content: the method for pressing the GB/T12143.1-1989 regulation detects; Titratable acid: the method for pressing the GB/T12456-1990 regulation is measured; Light transmittance: after sample is diluted with water to soluble solid and is 11.5%, using UV spectrophotometer measuring, use the 1cm cuvette, is reference with distilled water, its light transmittance of mensuration under the 625nm wavelength; Colour: after sample is diluted with water to soluble solid and is 11.5%, using UV spectrophotometer measuring, use the 1cm cuvette, is reference with distilled water, and the light transmittance of measuring under the 440nm wavelength is a colour; Turbidity: after sample is diluted with water to soluble solid and is 11.5%, use nephelometer (precision: 0.1NTU) test samples turbidity value.
When 2, adding pectase and amylase, the fruit juice temperature is 45-48 ℃, is 55 ℃ with majority and compares, and not only can save a large amount of energy, and, can obtain the higher high-quality fruit juice of light transmittance and colour.
3, adopt the filtration sterilization of JM1812-1 rolling composite membrane filter, substitute pasteurize, can save the energy effectively, reduce nutritive loss, improve the quality of products, prolong shelf life of products.
4, the present invention utilizes orthogonal test to investigate in the new apple-pear juice, the different influences of the degradation condition of pectin and starch to the fruit juice quality, obtained the best biodegrading process of pectin and starch, and found that the different light transmittance and the colours to fruit juice of degradation condition of pectin and starch have a direct impact.
5, the present invention has reduced the hydrolysis temperature of pectin and starch, has determined pectase and diastatic minimum addition, has optimized the processing technology of original fruit juice and inspissated juice, has reduced production cost.
The present invention has adopted a kind of new pears processing variety, on traditional juice processing technique basis, reduced the hydrolysis temperature of pectin and starch, pectase and diastatic optimum addition have been determined, optimized the processing technology of original fruit juice and inspissated juice, reduce production cost, improved the quality of fruit juice.The new apple-pear juice of the present invention has moistening lung, reduces phlegm, cough-relieving, promote the production of body fluid to quench thirst, characteristics such as clearing away summerheat, and its color and luster is light yellow, and saccharic acid is suitable, pure taste, unique flavor.
Below in conjunction with the specific embodiment, the present invention is described in further details, but protection scope of the present invention is not limit by embodiment.
The specific embodiment
Embodiment one
Original fruit juice processing technology and product:
Material: new apple pears, pectase, amylase.
Production technology: take by weighing the new apple pear fruit of 50kg, breakage and decayed fruit are rejected, after rinsing well with clear water, broken juice, the fruit juice of squeezing out is heated to the 80-95 ℃ of enzyme that goes out, the optimum temperature of enzyme of going out is 90 ℃, go out behind the enzyme, reduce to 45 ℃, add 0.1 ‰ and 0.04 ‰ pectase and amylase of fruit juice weight respectively, after thermostat water bath insulation 60-70 minute, detect the degradation effect of pectin and starch, fully the fruit juice after the degraded filters with silicon bath soil filter, native 25 μ m during diatomite adopts, after the filtration, filter cold degerming with JM1812-1 rolling composite membrane filter, the specification of composite membrane is 0.01 μ m, and operating pressure is 0.5Mpa, after the degerming, under aseptic condition, bottle.
The method of the degradation effect of above-mentioned detection pectin and starch is: get its 1 portion of fruit juice and pour test tube into, after getting 2 parts of acidifying alcohol and mixing with it, left standstill 15 minutes, occur if any floccule, show the not fully degraded of pectin in the fruit juice, no floccule appearance shows that then pectin fully degrades; Get 20ml fruit juice and pour test tube into, be heated to 70 ℃, the cooling back adds 0.005mol/L iodine solution 1ml, shakes up, and observes its chromogenic reaction, as displaing yellow, then is negative; Show blue look, starch is then arranged; Show dark brown, amount of starch is then arranged.
Embodiment two
Original fruit juice processing technology and product:
Material: new apple pears, pectase, amylase.
Behind production technology: the embodiment one described enzyme that goes out, reduce to 45-48 ℃, add 0.12 ‰ and 0.035 ‰ pectase and amylase of fruit juice weight respectively, other is with embodiment one.
Embodiment three
Embodiment one is described to add 0.11 ‰ and 0.035 ‰ pectase and amylase of fruit juice weight respectively, and other is with embodiment one.
Embodiment four
Inspissated juice juice processing technique and product:
Material: new apple pears, pectase, amylase.
Production technology: take by weighing the new apple pear fruit of 50kg, breakage and decayed fruit are rejected, after rinsing well with clear water, broken juice, the fruit juice of squeezing out is heated to the 80-95 ℃ of enzyme that goes out, the optimum temperature of enzyme of going out is 90 ℃, be cooled to 45-48 ℃, add 0.1 ‰ and 0.03 ‰ pectase and amylase of fruit juice weight respectively, after 60-70 minute, detect the degradation effect of pectin and starch with the thermostat water bath insulation, after fully the fruit juice after the degraded filters with silicon bath soil, filter cold degerming with JM1812-1 rolling composite membrane filter, the specification of composite membrane is 0.01 μ m, and operating pressure is 0.5Mpa, after the degerming, after with Rotary Evaporators concentration of juices to pol being 70-75%, detect acidity, light transmittance, colour, turbidity etc., the bottling of qualified back.
The method of the degradation effect of above-mentioned detection pectin and starch is: get its 1 portion of fruit juice and pour test tube into, after getting 2 parts of acidifying alcohol and mixing with it, left standstill 15 minutes, occur if any floccule, show the not fully degraded of pectin in the fruit juice, no floccule appearance shows that then pectin fully degrades; Get 20ml fruit juice and pour test tube into, be heated to 70 ℃, the cooling back adds 0.005mol/L iodine solution 1ml, shakes up, and observes its chromogenic reaction, as displaing yellow, then is negative; Show blue look, starch is then arranged; Show dark brown, amount of starch is then arranged.
Above-mentioned detection method comprises the steps: soluble solid content: the method for pressing the GB/T12143.1-1989 regulation detects; Titratable acid: the method for pressing the GB/T12456-1990 regulation is measured; Light transmittance: after sample is diluted with water to soluble solid and is 11.5%, using UV spectrophotometer measuring, use the 1cm cuvette, is reference with distilled water, its light transmittance of mensuration under the 625nm wavelength; Colour: after sample is diluted with water to soluble solid and is 11.5%, using UV spectrophotometer measuring, use the 1cm cuvette, is reference with distilled water, and the light transmittance of measuring under the 440nm wavelength is a colour; Turbidity: after sample is diluted with water to soluble solid and is 11.5%, use nephelometer, precision: 0.1NTU, test samples turbidity value.
Embodiment five
Embodiment four is described contract to pol be 70.5%, other is with embodiment four.
Embodiment six
Embodiment four is described to add 0.11 ‰ and 0.035 ‰ pectase and amylase of fruit juice weight respectively, and other is with embodiment four.
Claims (9)
1. novel technique for processing apple-pear juice, it is characterized in that it is to be made by following preparation technology: get new apple pear fruit, broken juice, the fruit juice of squeezing out is heated to the 80-95 ℃ of enzyme that goes out, fast cooling adds the 0.1-0.12 ‰ of fruit juice weight and pectase and the amylase of 0.03-0.04 ‰ respectively to 45-48 ℃, carries out enzymolysis, detect the degradation effect of pectin and starch, fully get the original fruit juice beverage after the fruit juice filtration after the degraded, the degerming.
2, a kind of novel technique for processing apple-pear juice, it is characterized in that it is to be made by following preparation technology: get new apple pear fruit, broken juice, the fruit juice of squeezing out is heated to the 80-95 ℃ of enzyme that goes out, fast cooling is to 45-48 ℃, add the 0.1-0.12 ‰ of fruit juice weight and pectase and the amylase of 0.03-0.04 ‰ respectively, carry out enzymolysis, detect the degradation effect of pectin and starch, fully after the fruit juice filtration after the degraded, the degerming, after with Rotary Evaporators concentration of juices to pol being 70-75%, detect qualified inspissated juice.
3, novel technique for processing apple-pear juice according to claim 2 is characterized in that described concentration of juices to pol is 70.5%.
4,, it is characterized in that the described time of carrying out enzymolysis is 60-70 minute according to claim 1 and 2 described novel technique for processing apple-pear juice.
5,, it is characterized in that described filtration is to adopt silicon bath soil filter to filter according to claim 1 and 2 described novel technique for processing apple-pear juice.
6, novel technique for processing apple-pear juice according to claim 5 is characterized in that native 25 μ m in the described diatomite employing.
7, according to claim 1 and 2 described novel technique for processing apple-pear juice, the method that it is characterized in that the degradation effect of described detection pectin and starch is: get its 1 portion of fruit juice and pour test tube into, after getting 2 parts of acidifying alcohol and mixing with it, left standstill 15 minutes, occur if any floccule, show the not fully degraded of pectin in the fruit juice, no floccule appearance shows that then pectin fully degrades; Get 20ml fruit juice and pour test tube into, be heated to 70 ℃, the cooling back adds 0.005mol/L iodine solution 1ml, shakes up, and observes its chromogenic reaction, as displaing yellow, then is negative; Show blue look, starch is then arranged; Show dark brown, amount of starch is then arranged.
8, according to claim 1 and 2 described novel technique for processing apple-pear juice, it is characterized in that described degerming is cold degerming, be to adopt the filtration sterilization of JM1812-1 rolling composite membrane filter, the specification of composite membrane is 0.01 μ m, operating pressure is 0.5MPa.
9, a kind of new apple-pear juice is characterized in that it is made up of new apple pears, pectase, amylase, and wherein pectase and diastatic addition are the 0.1-0.12 ‰ and the 0.03-0.04 ‰ of new apple pears broken juice gained fruit juice weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100469522A CN100450382C (en) | 2006-06-16 | 2006-06-16 | Novel technique for processing apple-pear juice and product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100469522A CN100450382C (en) | 2006-06-16 | 2006-06-16 | Novel technique for processing apple-pear juice and product |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1864552A true CN1864552A (en) | 2006-11-22 |
| CN100450382C CN100450382C (en) | 2009-01-14 |
Family
ID=37423844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100469522A Expired - Fee Related CN100450382C (en) | 2006-06-16 | 2006-06-16 | Novel technique for processing apple-pear juice and product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100450382C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146630A (en) * | 2015-09-15 | 2015-12-16 | 江苏省农业科学院 | Preparation method of active Korla bergamot pear juice |
| CN108391776A (en) * | 2018-04-27 | 2018-08-14 | 中国轻工业西安设计工程有限责任公司 | A kind of de-foaming process improving fruit crushing juice rate using enzyme as antifoaming agent |
| CN111387377A (en) * | 2020-03-24 | 2020-07-10 | 雅安职业技术学院 | Snow pear concentrated juice and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045374C (en) * | 1996-11-06 | 1999-10-06 | 刘洪有 | Making method for apple-shape pear juice |
-
2006
- 2006-06-16 CN CNB2006100469522A patent/CN100450382C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146630A (en) * | 2015-09-15 | 2015-12-16 | 江苏省农业科学院 | Preparation method of active Korla bergamot pear juice |
| CN108391776A (en) * | 2018-04-27 | 2018-08-14 | 中国轻工业西安设计工程有限责任公司 | A kind of de-foaming process improving fruit crushing juice rate using enzyme as antifoaming agent |
| CN108391776B (en) * | 2018-04-27 | 2021-05-07 | 中国轻工业西安设计工程有限责任公司 | Defoaming process for improving fruit juice yield by taking enzyme as defoaming agent |
| CN111387377A (en) * | 2020-03-24 | 2020-07-10 | 雅安职业技术学院 | Snow pear concentrated juice and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100450382C (en) | 2009-01-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106119055A (en) | A kind of multi-functional ferment vinegar | |
| CN107502515B (en) | Fermented red-core pitaya fruit wine, pitaya brandy and production methods thereof | |
| KR100478125B1 (en) | Process for Preparing Jujube Wine | |
| CN101020878A (en) | Process of producing polypeptide yellow wine | |
| KR100781763B1 (en) | A method of production persimmon wine using microorganism of monascus purpureus hongkook and the same thereby | |
| CN112226374B (en) | Pichia kudriavzevii yeast for green production of fruit wine in whole process and application thereof | |
| Zainab et al. | Quality assessment of water melon (Citrullus lanatus) wine produced using Saccharomyces cerevisiae isolated from palm wine | |
| CN113150923A (en) | Black currant fruit wine and preparation method thereof | |
| CN108865910B (en) | Saccharomyces cerevisiae, screening method thereof and application of saccharomyces cerevisiae in blueberry red wine fermentation | |
| CN111154594A (en) | Lemon and snow pear compound wine and brewing method thereof | |
| CN107467460A (en) | A kind of manufacture craft of sweet potato syrup fermented tea fermented beverage | |
| KR20100050240A (en) | Preparing method of watermelon vinegar and beverage composition containing watermelon vinegar | |
| CN100450382C (en) | Novel technique for processing apple-pear juice and product | |
| CN104371936A (en) | Saccharomyces cerevisiae and application thereof | |
| CN101270326B (en) | Method for preparing strawberry fermented juice | |
| CN109112036A (en) | A kind of composite enzyme fruit wine preparation method | |
| CN1318325A (en) | Preparation of fruit acetic acid beverage | |
| CN1204834C (en) | Aloe fruit vinegar beverage and its production process | |
| CN113416674B (en) | Mixed strain suitable for mulberry fermented beverage in cold region and application thereof | |
| KR102341079B1 (en) | Method of manufacturing beer using persimmon | |
| CN103642783A (en) | Edible carrier immobilized yeast as well as preparation method and application thereof | |
| CN114276886A (en) | Chestnut fruit wine and preparation method thereof | |
| CN1292063C (en) | Turnip wine and preparing method thereof | |
| CN1775940A (en) | Pear wine and its brewing method | |
| CN111859305A (en) | Fermentation process for optimizing peony cider by response surface method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090114 |