CN202635537U - System used for producing yangtao fresh fruit juice - Google Patents
System used for producing yangtao fresh fruit juice Download PDFInfo
- Publication number
- CN202635537U CN202635537U CN2012202394396U CN201220239439U CN202635537U CN 202635537 U CN202635537 U CN 202635537U CN 2012202394396 U CN2012202394396 U CN 2012202394396U CN 201220239439 U CN201220239439 U CN 201220239439U CN 202635537 U CN202635537 U CN 202635537U
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- China
- Prior art keywords
- yangtao
- fresh
- fruit juice
- fresh fruit
- juice
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- Expired - Lifetime
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Abstract
The utility model relates to preparation equipment of non-alcoholic beverage, and provides a system used for producing yangtao fresh fruit juice which comprises a depilating machine, a cleaning device, a pulping refining separator, a horizontal separating centrifuge, a disc centrifuge, an ultrahigh pressure sterilization machine, a granulation refiner and a sterile filling machine. The system resolves the problems that high temperature sterilization enables Vc and other nutritional ingredients to run away, and high temperature leads to decomposition and fission of organic acid in the yangtao fresh fruit juice, effectively keeps the nutritional ingredients and natural taste of the yangtao fresh fruit juice, resolves the problem that the yangtao fresh fruit juice is rich in sour and difficult to drink, and strengthens special fresh scent of the yangtao fresh fruit juice and inherent mastication taste of yangtao fresh fruits. Yangtao juice made by the system is bright in color and luster, rich in aroma and fresh in taste, and has inherent color, aroma, taste and the nutritional ingredients of the yangtao fresh fruits.
Description
Technical field
The utility model relates to the Preparation equipment of non-alcoholic beverage.
Background technology
Kiwi berry originates in China, has another name called Chinese gooseberry, carambola, carambola etc., belongs to the Actinidiaceae Actinidia, is perennial rattan wood plant, because its smell is aromatic and contain abundant vitamin, amino acid and mineral composition, deeply is subjected to liking of consumers in general.The content of per 100 g Kiwi fresh fruit Vc is 3～l4 times of citrus; 2～8 times of sweet orange; 15～32 times of tomato; 17～70 times of peach; 20～84 times of apple; 30～140 times of pears are described as " king of Vc ".
In recent years, the sale of squeezing the juice of Kiwi berry aquatic foods is very general.But this hidden danger that also has microbial contamination without the product of sterilization has reduced bright security of squeezing the juice.Although traditional processing method can be killed the microorganism of aquatic foods in squeezing the juice, and can destroy inevitably its color and luster, local flavor, matter structure, reduces nutritive value.Research finds, in traditional heat sterilization process, even in the situation that add antioxidant, the loss of Vc is also up to 10%～20%, thereby improves process for sterilizing, keeps to greatest extent Vc content to seem particularly necessary.
Mainly be rich in citric acid, chinic acid, malic acid in the Kiwi berry, also have oxalic acid, fumaric acid, p-Coumaric Acid and salicylic acid.In addition, because Kiwi berry also contains ethyl butyrate, methyl butyrate, the aromatics compositions such as hexanal, consisted of thus the unique faint scent taste that Kiwi berry has, the acidity of Kiwi berry is 1.3%～1.4% in addition, therefore bright press for extracting juice kiwi-fruit juice entrance tart flavour is strong, long, outstanding, traditional process is owing to adopting the method for heat sterilization, high temperature causes organic acid decomposition in the kiwi-fruit juice, fission, and make the bright taste that presses kiwi-fruit juice produce powerful stimulation tart flavour, its unique fragrant also can lose totally, therefore the natural mouthfeel that does not possess Kiwi fresh fruit improves the bright process for sterilizing that presses kiwi-fruit juice, sour technique is fallen and protects fragrant technique to press kiwi-fruit juice for aquatic foods particularly important.
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Summary of the invention
The color and luster, local flavor, the variation of matter structure and the problem of nutriment loss that cause for solving traditional system of processing, keep to greatest extent the intrinsic color of Kiwi fresh fruit, reach nutritional labeling, the utility model provides a kind of system for preparing the Kiwi berry Fresh Juice.
The new described a kind of system for preparing the Kiwi berry Fresh Juice of this practicality is comprised of the depilator that links to each other successively, flushing device, the refining seperator of making beating, sleeping spiral shell separation centrifuges, disk plate centrifuge, ultrahigh-pressure sterilization mechanism grain refiner and aseptic filler.
Preferably, described flushing device is by the washer that links to each other successively, and flotation device and spray thrower form.
Perhaps preferably, the frequency of the refining seperator of described making beating is 65HZ.
Perhaps preferably, the rotating speed of described sleeping spiral shell separation centrifuges is 2500～2800r/min.
Perhaps preferably, described disk plate centrifuge rotating speed is 6700r/min.
Perhaps preferably, the frequency of described granulation refiner is 45HZ, and mesh is 8mm.
Perhaps preferably, described ultrahigh-pressure sterilization machine, sterilization pressure 300Mp, 3 minutes dwell times; Re-pasteurization pressure 600Mp, pressurize 7 minutes.
The utility model has been avoided the loss of the nutritional labelings such as Vc that high temperature sterilization causes, and middle organic acid decomposes, fission to prevent high temperature from causing the Kiwi berry aquatic foods to squeeze the juice, the nutritional labeling and the natural mouthfeel that have effectively kept Kiwi fresh fruit, and solved the difficult problem that bright press for extracting juice kiwi-fruit juice tart flavour is strong, be difficult to entrance, strengthened the unique faint scent taste of bright press for extracting juice kiwi-fruit juice and Kiwi fresh fruit intrinsic chew mouthfeel.Aquatic foods that the utility model is produced press the kiwi-fruit juice color and luster vivid, give off a strong fragrance, mouthfeel is pure and fresh and have the intrinsic color of Kiwi fresh fruit and nutritional labeling.
Description of drawings
Fig. 1 is flow chart of the present utility model.
The specific embodiment
The new described a kind of system for preparing the Kiwi berry Fresh Juice of this practicality, formed by the depilator that links to each other successively, flushing device, the refining seperator of making beating, sleeping spiral shell separation centrifuges, disc separator, ultrahigh-pressure sterilization machine, granulation refiner and aseptic filler, wherein said flushing device is by the washer that links to each other successively, and flotation device and spray thrower form.
During preparation, select without rot, without disease and pest, have no mechanical damage, without going mouldy, maturity is above fresh feed fruit most probably, chooses, and eliminates rotten fruit, disease and pest fruit, the mechanical damage fruit of accidentally sneaking into, fruit and impurity thereof etc. go mouldy.Then carry out successively following step.
⑴ be transported to depilator with the raw material fruit by transmission chain and lose hair or feathers.Depilator is comprised of the hairbrush of a series of round roller types, hairbrush rotating speed 30r/min, point-to-point speed 10HZ.Plucking rate is greater than 75%.
⑵ clean: the liquor natrii hypochloritis with 50PPM washes in washer first, floats through flotation washer and washes, and the spray thrower spray cleans.
⑶ making beating is refining: cleaned Kiwi berry is delivered to the refining seperator of making beating by elevator, pulls an oar and gets juice, and isolate pericarp, really young, pulp, makes the mass content of skin slag in pulp be lower than 0.05%.
⑷ sleeping spiral shell separates: separate bulky grain pulp and skin slag with horizontal screw centrifuge, the control parameter is: inlet amount 3000～4000kg/ hour, the rotating speed of horizontal screw centrifuge was controlled at 2500～2800 rev/mins; Pulp mass content after the separation≤20%.
⑸ filter: the sleeping isolated fruit juice of spiral shell carries out centrifugation with disk plate centrifuge, and the disk plate centrifuge rotating speed is 5000r/min, and further filtering bulky grain pulp and skin slag are got filter liquor stand-by.
⑹ standardization.
A), raw material: the ripening degree of selection sixty percent, without rot, without disease and pest, have no mechanical damage, without the Kiwi fresh fruit that goes mouldy, lose hair or feathers, clean, remove the peel.
B), produce pulp: the Kiwi berry after the peeling is produced 5mm left and right sides pulp with the granulation refiner of mesh 8mm.The frequency of granulation refiner is 45HZ.
C), the pulp that will produce adds mixing in the fruit juice that a raw material makes in 13%～15% ratio, measures its insoluble solid content, makes it not allow solid content to remain on 18%～20%.
D), measure soluble solid, the acidity of its fruit juice, adjust the acidity to 0.58% of carambola juice ± 0.02% with pure water, the soluble solid 14.3 ± 0.2Brix with colourless apple fruit sugar adjustment carambola juice keeps its sugar-acid ratio 24.7.
⑺ ultrahigh-pressure sterilization: deployed carambola juice, in the ultrahigh-pressure sterilization machine, carry out ultrahigh-pressure sterilization, sterilization pressure 300Mp, boost to rapidly 600Mp, pressurize 7 minutes after 3 minutes dwell times, then rapid pressure release is to 0Mp, in order to improve the bactericidal effect Shelf-life, in the ultrahigh-pressure sterilization process, in fruit juice, add 99.9% liquid CO 2 Synergistic biocidal in the ratio of 1:3.
⑻ sterile filling: the carambola juice that sterilization is finished enters rapidly aseptic filler by pump by pipe-line system and carries out can.
Claims (7)
1. a system for preparing the Kiwi berry Fresh Juice is characterized in that being comprised of the depilator that links to each other successively, flushing device, the refining seperator of making beating, sleeping spiral shell separation centrifuges, disk plate centrifuge, granulation refiner, ultrahigh-pressure sterilization machine and aseptic filler.
2. the system as claimed in claim 1 is characterized in that described flushing device by the washer that links to each other successively, and flotation device and spray thrower form.
3. the system as claimed in claim 1 is characterized in that the frequency of the refining seperator of described making beating is 65HZ.
4. the system as claimed in claim 1, the rotating speed that it is characterized in that described sleeping spiral shell separation centrifuges is 2500～2800r/min.
5. the system as claimed in claim 1 is characterized in that described disk plate centrifuge rotating speed is 6700r/min.
6. the system as claimed in claim 1, the frequency that it is characterized in that described granulation refiner is 45HZ, mesh is 8mm.
7. the system as claimed in claim 1 is characterized in that described ultrahigh-pressure sterilization machine, sterilization pressure 300Mp, 3 minutes dwell times; Re-pasteurization pressure 600Mp, pressurize 7 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012202394396U CN202635537U (en) | 2012-05-25 | 2012-05-25 | System used for producing yangtao fresh fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012202394396U CN202635537U (en) | 2012-05-25 | 2012-05-25 | System used for producing yangtao fresh fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN202635537U true CN202635537U (en) | 2013-01-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012202394396U Expired - Lifetime CN202635537U (en) | 2012-05-25 | 2012-05-25 | System used for producing yangtao fresh fruit juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN202635537U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017161600A1 (en) * | 2016-03-21 | 2017-09-28 | 中国农业大学 | Fruit and vegetable juice rich in sod and processing method therefor |
| CN109924376A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of Kiwi berry NFC fruit juice and preparation method thereof |
-
2012
- 2012-05-25 CN CN2012202394396U patent/CN202635537U/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2017161600A1 (en) * | 2016-03-21 | 2017-09-28 | 中国农业大学 | Fruit and vegetable juice rich in sod and processing method therefor |
| CN109924376A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of Kiwi berry NFC fruit juice and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of utility model: System used for producing yangtao fresh fruit juice Effective date of registration: 20170412 Granted publication date: 20130102 Pledgee: Xi'an investment and financing Company limited by guarantee Pledgor: Global Horticulture Limited Registration number: 2017610000023 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| CX01 | Expiry of patent term |
Granted publication date: 20130102 |
|
| CX01 | Expiry of patent term |