DE4440951C2 - Process for the production of cloudy, pulp-containing fruit juices from fruit juice concentrates - Google Patents

Description

The invention relates to a method for manufacturing from cloudy, pulp-containing fruit juices Fruit juice concentrates, in which the by squeezing extracted and clarified fruit juice is concentrated, that recovered during evaporation Aroma and the specially prepared pulp as Turbine can be stored and stored separately the and the ver with the addition of water ready-to-use fruit juice is restored.

It is known that fruit juice, especially apple juice, to gain by mechanical pressing. To stop making, to prevent the enzymatic oxy dation and to reduce microorganisms the juice obtained clarified. It is also known to be apple produce juice concentrates that are stored and later by adding water and recovered Process the aroma again into ready-to-use fruit juice be prepared.

It has been shown that the taste impression of more fruitiness and wine freshness for the consumer is classified as more valuable if the juices have a certain cloudiness in nature. Also sewing Fruit juices containing pulp are physiologically relevant more valuable due to its pectin content.

A concentration of cloudy juices Preservation and inventory reduction is not, however or only possible to a limited extent. The pectin substances of the fruit meat prevent gentle evaporation through formation of deposits on the evaporation surface chen. Aging about it for reaction kinetic reasons juices containing pulp very quickly and who brown and bitter in taste.

The object of the invention is to provide a method for provision of cloudy, pulp-containing apple juices to propose from apple juice concentrates at which Color, appearance, ingredients and taste all in one Fruit juices that are fresh from the pulp and the same but comes for storage and preservation can be gently concentrated.

The method is thereby characterized according to the invention records that for the preparation of the pulp the fruit pomace obtained by pressing through egg NEN extraction step with water from disruptive Fruit substances is freed by simultaneous thermi treatment with a blanching temperature of 80 ° to 98 ° C hydration of the fruit meat particles causes the pulp with yeast Neten homogenizers for pulp par crushed particles with a grain size of about 2 microns and the resulting pulp preparation ther is made stable and stored aseptically.

It is advantageous if the fruit is pressed out fruit pomace obtained at the same time as the thermal treatment from 10 to 30 minutes from bother the fruit ingredients through a water extraction by adding one to three times the amount Hot water, which after blanching with a suitable neten separation technology, preferably with decanters, Zen centrifuges or screening plants is removed again.

For crushing the pulp mass on grain Tooth size of about 2 µm is preferred loid mills and / or high pressure homogenizers used.

The pulp preparation and / or the fer Fruit juices are advantageous in a class subjected to the sedi mentally capable pulp particles removed.

The method according to the invention is exemplified in carried out as follows:

The delivered are in a manner known per se Washed apples after any temporary storage and read out. The subsequent shredding takes place in suitable mills that have the smallest possible grain size spectrum of apple pieces. The apple mash is then directly with no help a continuously operating juicing facility juiced. Known belt press systems are suitable for this The residence time of the mash should be as short as possible be and not between grinding and pulp discharge be longer than 10 minutes.

The juice obtained is a normal clarification with the help of pectolytic enzymes, flocculants and filtration processes and after the Clarification / filtration concentrated and dearomatized.

The fruit juice concentrate and the rectified aro Macro concentrate is stored separately and are available for later blending.

The Tre. Coming from the juicing facility Ster directly with the one to three times the amount Hot water mixed and one continuously working tendency blanching device supplied. In this blan Chiereinrichtung the temperature of the water Tre ster suspension quickly brought to 80-98 ° C and for Keep hot for 10 to 30 minutes.

The hot suspension is then egg ner separation device in solids and extract ge separates. The aqueous extract is in the same way as the juice processed into fruit juice concentrate.

The solids then go into a passing machine, in the appropriate way the shells, stems and core housing be separated. That through the strainer fruit pulp that arrives then becomes a fine chop tion device supplied to the pulp part crushed up to grain sizes in the range of 2 microns. The product produced in this way can then be considered to be more fluid Porridge made thermally stable in a suitable manner and stored under aseptic conditions in the tank warehouse become. Freezing at -18 ° C is the same Way possible.

With the help of centrifuge technology be advantageous the sedimentable particles from the pulp product removed using a suitable centrifuge is set with the pulp preparation or with the ready mixed fruit juice becomes.

From the pulp product can then by Zu administration of fruit juice concentrate, fruit aroma and Drinking water can be mixed with a fruit juice, the one natural color, cloudiness, aroma and taste like freshly squeezed fruit juice.

Claims (4)

1. A process for the production of cloudy, pulp-containing apple juices from apple juice concentrates, in which the fruit juice obtained by squeezing and clarifying is concentrated, the aroma separated and recovered during evaporation and the specially prepared pulp are kept and stored separately as turbid substances, and in which with the addition the ready-to-use apple juice is restored from water, characterized in that for the preparation of the pulp, the fruit pomace obtained by squeezing is freed from disturbing fruit constituents by an extraction step with water, by simultaneous thermal treatment with a blanching temperature of 80 ° to 98 ° C, hydration of the pulp particles is brought about, the pulp is comminuted with suitable homogenizing devices to pulp particles with a grain size of about 2 µm and the pulp preparation obtained is made thermally stable d is stored aseptically. 2. The method according to claim 1, characterized in that the fruit pomace obtained by squeezing the fruit simultaneously with the thermal treatment for 10 to 30 minutes of disturbing fruit ingredients through water extraction by adding one to three times the amount of hot water, the after blanching with a suitable separation technique, preferably with decanters, centrifuges or screening plants again is removed, is released.   3. The method according to claim 1, characterized records that to crush the pulp mass to grain size of about 2 µm tooth colloid mills and / or high pressure homogenization directions are used. 4. The method according to claim 1, characterized records that the pulp preparation and / or the fruit juice finished with it Subjected to classification and by centrifugal technology the pulp capable of sedimentation particles are removed.