CN1907137A

CN1907137A - Normal temperature fresh keeping technology for red date fresh fruit normal juice

Info

Publication number: CN1907137A
Application number: CN 200610108252
Authority: CN
Inventors: 王自贵
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-08-02
Filing date: 2006-08-02
Publication date: 2007-02-07

Abstract

The invention discloses an original liquid reserving method of red date, which comprises the following steps: selecting fresh red date; bleaching; sterilizing; washing through softened water; breaking; squeezing; evening at high pressure; protecting color; proceeding bus sterilization and vacuum canning; cooling the water bathe to indoor temperature.

Description

Normal temperature fresh keeping technology for red date fresh fruit normal juice

Technical field

The present invention relates to a kind of deep working method of fresh red jujube, especially relate to a kind of normal temperature fresh keeping technology for red date fresh fruit normal juice.

Background technology

The red date taste is sweet and refreshing, and is nutritious.According to surveying and determination, contain protein 3.3 grams, carbohydrate 72.8 grams, fat 0.4 gram, 61 milligrams of calcium, 55 milligrams in phosphorus, 1.6 milligrams of iron, 0.01 milligram of carrotene, 0.15 milligram in riboflavin approximately in the dried jujube of per 100 grams.In addition, also contain abundant vitamin A, vitamin B2, vitamin C and citrin in the date.Ascorbic content in the bright jujube meat of per 100 grams is up to 4-6 gram, than the high 80-100 of ascorbic content of apple and peach doubly.Therefore, the someone claims that date is " vitamin pill of living ".

Red date contains very rich nutrient contents, however fresh red jujube will soon go bad after harvesting as untimely airing, thereby the red date product generally is that form with dry fruit or dry powder or fresh-keeping juice occurs, or occurs with freezing state.At present, the fresh red jujube Normal juice of producing after fresh red jujube is squeezed the juice is fresh-keeping to be a difficult problem always, and generally all needing also needs to add anticorrisive agent through behind the high temperature sterilization, and pure manufacture of aseptic line costs an arm and a leg, production environment requires very strictness, production cost height.So, fresh red jujube Normal juice generally all is to pass through freeze preservation at present, cryogenic temperature is generally subzero below 18 ℃, the fresh red jujube Normal juice that is added with anticorrisive agent is restricted in the use of brewing industry, and the fresh red jujube Normal juice cost of freeze preservation is too high, when thawing, ice crystal easily produces the juice separation to the destruction of pulp.

Summary of the invention

The purpose of this practicality invention provide a kind of not adding preservative agent, not freezing, investment and production cost all lower utilize fresh red jujube to squeeze the juice after normal temperature fresh keeping technology for red date fresh fruit normal juice.

The present invention realizes in the following way:

A kind of normal temperature fresh keeping technology for red date fresh fruit normal juice is characterized in that: its technical process for fresh red jujube is selected the back, through reduction pesticide-treated, rinsing, sterilization, sterile demineralized water cleaning, fragmentation, cold break juicing, colloid mill in small, broken bits, high-pressure homogeneous, protect look, bus sterilization, sterile vacuum can, water-bath is cooled to room temperature and gets final product then;

Described reduction pesticide-treated is fresh red jujube to be soaked in contain in potassium permanganate and the organic acid solution 10-20 minute, uses the flowing water rinsing then, and above-mentioned potassium permanganate and organic acid concentration are respectively thousand/0.1-0.3 (W) and 0.1-0.4% (W);

Described sterilization is that fresh red jujube is placed chlorine dioxide content is solution 5-20 minute of 0.01-0.05% (W);

Described sterilization is fresh red jujube to be placed to contain Peracetic acid be solution 5-20 minute of 0.01-0.05% (W);

Described cold break juicing is with after the fresh red jujube fragmentation, places in the juice extractor to carry out squeezing the juice for twice under the normal temperature;

Described high-pressure homogeneous pressure is 25Mpa-30Mpa;

The described look that protects is after red date Normal juice is heated to 40 ℃, and the adding volume content is that vitamin C and the volume content of 0.1-0.3% is the organic acid of 0.1-0.5%;

The temperature of described bus sterilization is 75-85 ℃, and the time is 15-30 minute;

Described sterile vacuum can is to utilize the sterile vacuum bottle placer that fruit juice is poured into aseptic complex pocket after the bus sterilization, and the temperature of sterile filling chamber is 85-95 ℃, and the material of aseptic complex pocket is the PP/PET-AT/PE composite.

The running water of condition for flowing of described water-bath cooling, the fruit juice temperature is cooled to room temperature.

The present invention has following effect:

The present invention is under the condition that does not add any anticorrisive agent, realized with the squeeze the juice normal-temperature fresh-keeping of the bright jujube Normal juice that the back produces of fresh red jujube, can remove simultaneously agricultural chemicals, pesticide residues in the raw material again, the pure natural property that has kept original fruit juice, preserved nutritional labeling effectively, can be used for brewery industry and beverage industry, its shelf-life generally can reach 15-18 month.

The specific embodiment

Embodiment one: the fresh red jujube of plucking is carried out hand picking, sick wormed fruit is real, carpopodium, impurity such as fruit leaf remove, reduce pesticide-treated then, preparation contains potassium permanganate thousand/0.1-0.3 (W), contain organic acid (tartaric acid or citric acid) and be the solution of 0.1-0.4% (W), fresh red jujube was soaked in wherein 10-20 minute, it is clean with the flowing water rinsing to pull the back out, carry out sterilization then, preparation contains the aqueous solution that chlorine dioxide content is 0.01-0.05% (W), fruit was soaked in it 5-20 minute, taking out the back rinses well with sterile demineralized water, enter and carry out fragmentation in the disintegrating machine, press twice with spiral juice extractor at normal temperatures after the fragmentation, the juice of squeezing out enters in the colloid mill in small, broken bits, enter the homogenizer homogeneous again, after fruit juice behind the homogeneous is heated to 40 ℃, adding content, to add volume content be that the vitamin C of 0.1-0.3% and citric acid that volume content is 0.1-0.5% protect look, protecting look is for preventing that fresh red jujube juice from adding change bright jujube man-hour because of oxidation natural colour, protecting fruit juice behind the look sends into and carries out pasteurization in the disinfection tank, sterilization temperature is controlled at 75-85 ℃, time was controlled at 15-30 minute, then with the can of the aseptic input sterile vacuum of fruit juice, the temperature of desinfection chamber is controlled at 85-95 ℃ during can, the aseptic complex pocket of PP/PET-AT/PE is adopted in can, the can capacity can divide 2Kg, 25Kg, 50Kg, 100Kg etc., be placed on after can finishes and be cooled to room temperature in the flowing water, deposit under the normal temperature.

Embodiment two: sterilization is adopted and to be contained the solution that Peracetic acid is 0.01-0.05% (W), and fruit was dipped in it 5-20 minute, and other technical process is identical with embodiment one.

Claims

1. normal temperature fresh keeping technology for red date fresh fruit normal juice is characterized in that: its technical process for fresh red jujube is selected the back, through reduction pesticide-treated, rinsing, sterilization, sterile demineralized water cleaning, fragmentation, cold break juicing, colloid mill in small, broken bits, high-pressure homogeneous, protect look, bus sterilization, sterile vacuum can, water-bath is cooled to room temperature and gets final product then.

2. normal temperature fresh keeping technology for red date fresh fruit normal juice as claimed in claim 1, it is characterized in that: described reduction pesticide-treated is fresh red jujube to be soaked in contain in potassium permanganate and the organic acid solution 10-20 minute, use the flowing water rinsing then, above-mentioned potassium permanganate and organic acid concentration are respectively thousand/0.1-0.3 (W) and 0.1-0.4% (W).

3. normal temperature fresh keeping technology for red date fresh fruit normal juice as claimed in claim 1 is characterized in that: described sterilization is that fresh red jujube is placed chlorine dioxide content is solution 5-20 minute of 0.01-0.05% (W).

4. normal temperature fresh keeping technology for red date fresh fruit normal juice as claimed in claim 1 is characterized in that: described sterilization is fresh red jujube to be placed to contain Peracetic acid be solution 5-20 minute of 0.01-0.05% (W).

5. normal temperature fresh keeping technology for red date fresh fruit normal juice as claimed in claim 1 is characterized in that: described cold break juicing is with after the fresh red jujube fragmentation, places in the juice extractor to carry out squeezing the juice for twice under the normal temperature.

6. normal temperature fresh keeping technology for red date fresh fruit normal juice as claimed in claim 1 is characterized in that: described high-pressure homogeneous pressure is 25Mpa-30Mpa.

7. normal temperature fresh keeping technology for red date fresh fruit normal juice as claimed in claim 1 is characterized in that: the described look that protects is after red date Normal juice is heated to 40 ℃, and the adding volume content is that vitamin C and the volume content of 0.1-0.3% is the organic acid of 0.1-0.5%.

8. normal temperature fresh keeping technology for red date fresh fruit normal juice as claimed in claim 1 is characterized in that: the temperature of described bus sterilization is 75-85 ℃, and the time is 15-30 minute.

9. normal temperature fresh keeping technology for red date fresh fruit normal juice as claimed in claim 1, it is characterized in that: described sterile vacuum can is to utilize the sterile vacuum bottle placer that fruit juice is poured into aseptic complex pocket after the bus sterilization, the temperature of sterile filling chamber is 85-95 ℃, and the material of aseptic complex pocket is the PP/PET-AT/PE composite.

10. normal temperature fresh keeping technology for red date fresh fruit normal juice as claimed in claim 1 is characterized in that: the running water of condition for flowing of described water-bath cooling, the fruit juice temperature is cooled to room temperature.