KR100843675B1 - Ready-To-Serve beverage from custard apple by Microfiltration - Google Patents

Abstract

The present invention provides 25-35% by weight enzyme liquefied custard apple pulp with water, sugar and citric acid to obtain a final total soluble solids of 14-15 ° Brix and an acidity of 0.25-0.30%, while retaining the original taste and flavor. It relates to a method for producing the ready-to-serve beverage from custard apple by the ready-to-sub (RTS) custard apple beverage and microfiltration technology.

Description

Ready-To-Serve beverage from custard apple by Microfiltration}

The present invention relates to a process for preparing a custard apple juice beverage that is ready to drink and stable upon storage. In particular, it relates to a process for producing purified juice using a membrane-processing device and subsequent Pasteur sterilization.

Custard Apple (Citapal) is a tropical fruit that grows mainly in tropical climates. Famed for its delicious taste, the fruit has a heart-shaped shape with a bright green rind and soft creamy-white pulp (textured pulp containing a myriad of tiny black seeds in sweet white pulp). Nutritionally, this fruit is rich in carbohydrates and minerals and is an excellent source of vitamin C. In addition to its high nutritional value, fruit also has excellent medicinal value. Unripe fruits, seeds, leaves and roots are used in medicinal preparations. The white, creamy pulp has a strong aroma reminiscent of a mixture of strawberries, bananas and pineapples. Fruits are usually eaten raw when cooked because the flavors change when cooking. Fruits can be used to make juices, jams, and puddings, or as decorations in fruit salads. Edible pulp has a pronounced sweetness of 22 ° to 25 ° Brix. The pulp is often sifted and mixed with milk to make shakes, ice creams and puddings. The filtered pulp provides nectar useful for making sherbets. Once cut, the pulp tends to brown, so apply citrus juice to prevent discoloration.

Custard Apple is a delicious fruit, but once you peel it, it quickly loses its value. Overgrowth has been identified as a major limiting factor in market expansion in both domestic and export markets. Investigations have shown that the main qualitative problems are peel blemishes, overlying defects, and immaturity. Investigations also show a lack of knowledge of proper handling and storage of highly perishable fruits. Therefore, the commercial development of this crop was quite limited and mostly sold in local markets. Fruits cannot withstand cold storage as well as handling after ripening. Hard but ripe fruits can be stored at 6 ° C. for about a week, but the fruits may be less flavored and shaped and may taste slightly ciciped. The pulp is also not well stored. Therefore, custard apple juice is generally limited to fresh drinks only. Because of the above drawbacks, it was considered desirable to develop a process for preparing custard apple juice that is stable and readily drinkable upon storage.

Many attempts have been made to develop methods for preserving custard apple pulp / juice. However, there is no knowledge / information about what type of packaging should be used for its manufacture and for commercial use. The main undesirable changes that occur during the storage of custard apple beverages are the separation of the pulp, the development of enzymatic browning, the deepening of the bitter taste, the bitter taste and the flavor of the juice and the loss of nutrients. Since heat deteriorates the flavor, the pulp is usually not heat treated. Attempts have been made to convert pulp for various applications such as making ice creams, milkshakes, nectars, squash and wine (CFTRI Annual Report 1971-72; Bhatia et al., 1961; Beerh et al., 1983; Ninad et al., 2000). The drawback of the product is that it is not satisfied by consumers because of heating over 65 ℃, bitter taste, unpleasant and disgusting taste in pulp, and gritty tissue. There are a few patents on the use of custard apple pulp for the development of the product.

See German-Federal Patent (Hoyos-P, 2842820,1980) describing the preparation of jams, fruit-flavored yogurt, fruit drinks and syrups using fruit extracts of passion fruit and custard apple. However, no attempt has been made to prepare ready-to-serve beverages from purified custard apple pulp.

Subsequent efforts have been made to completely remove pulp containing macromolecules using membrane technology (microfiltration) so that product, in particular effervescent purified juice / beverage, can be stably stored for long periods of time without much change in product quality. In addition, this manufacturing method is hygienic and microbiologically safe to obtain a very clean juice / beverage.

US patent describing how to prepare ready-to-serve frozen concentrated fruit juices, fruit juices produced therefrom, and high solids fruit products (Chin Shu Chen and William Apollo Chen, US 5756141, May 26, 1998) See. Ultrafiltration was used to separate the pulp from the pulp puree or pulp juice prior to conventional HTST evaporative concentration to obtain a purified juice concentrate of 60-75 ° Brix. However, the subject is different from those used in refined custard Apple beverages.

See US Patent (Hartmann Eduard, CH, US 5252350, oct., 1993), which describes how to prepare purified liquids, especially fresh juices, obtained from grapes, berries or other fruits and vegetables by ultrafiltration / microfiltration. have. However, the pretreatment required for berries such as grapes is different from those used for custard apple and the juice is not pasteurized after the UF / MF process. In addition, literature and patent research generally found little work in producing RTS beverages and particularly refined juices from custard apple pulp.

The main object of the present invention is to provide a method for preparing a custard apple juice beverage which is stable upon storage.

Another object of the invention is to purify custard apple beverages using microfiltration techniques.

Another object of the invention is to pack the purified juice beverage in a glass bottle and pasteurize to increase the shelf life of the beverage.

Thus, the present invention comprises 25 to 35% by weight enzyme liquefied custard apple pulp together with the desired amount of water, sugar and citric acid to obtain a final total soluble solids of 14 to 15 ° Brix and an acidity of 0.25 to 0.30%. To provide a ready-to-sub beverage. The present invention also provides a method for preparing ready-to-serve beverages from custard apple via microfiltration technology.                     

Thus, the present invention comprises 25 to 35% by weight enzyme liquefied custard apple pulp together with the desired amount of water, sugar and citric acid to obtain a final total soluble solids of 14 to 15 ° Brix and an acidity of 0.25 to 0.30%. Provides ready-to-serve custard Apple drink.

In one embodiment of the present invention, beverages having a bitter taste are provided by varying the degree of flavor content based on the amount of pulp used.

Another embodiment of the present invention provides a beverage that retains its original taste and flavor for up to 60 days when stored at 25-35 ° C.

Another embodiment of the invention

a. Obtaining white pulp from a fully ripe custard apple,

b. Separating the pulp and the seed by removing the pulp using a pulper,

c. Mixing the pulp with 0.1% ascorbic acid,

d. Treating the pulp with 0.1% pectin enzyme concentrate (60-70 units / ml) at 35-47 ° C. for 1-3 hours,

e. Preparing a ready-to-drink beverage by mixing the calculated amount of water, sugar and citric acid with the enzyme liquefied pulp to obtain 14-15% total soluble solids (° Brix) and 0.25-0.30% acidity in the final beverage,

f. Refining the beverage using a microfiltration device,

g. Filling the refined custard apple juice, and

h. It provides a method for preparing ready-to-serve beverages from custard apple by microfiltration, which comprises pasteurizing the beverage at 85 ° C. for 15 to 20 minutes.

Another embodiment of the invention is directed to a method of first washing a fully ripe custard apple with water, cutting it in two and digging the white pulp along the seeds.

In another embodiment, the pulper used to remove the pulp to separate the seed from the pulp has a 1/32 "SS sieve.

In another embodiment, the purification of the beverage is carried out using any ceramic membrane having a pore size of 0.1 to 0.2 μm at an operating pressure of 1 to 3 bar and a temperature of 25 to 30 ° C.

In another embodiment, the purified beverage can be filled in a glass bottle or other suitable packaging container and pasteurized for 15-20 minutes at 85 ° C.

Another embodiment of the invention provides the following characteristics:

Pulp content (enzyme liquefaction): 25 to 35% (w / w) of the prepared beverage

Total Soluble Solid (° Brix): 14-15% (w / w) of the beverage prepared

Acidity: 0.25-0.3% (w / w) of the prepared beverage

To serve drinks.

In one embodiment of the invention, the beverage may be purified using any ceramic membrane with a pore size of 0.1 to 0.2 μm in and out of the membrane at a pressure of 1 to 2 bar and at room temperature (25 to 30 ° C.). In another embodiment of the present invention, the purified beverage is placed in a glass bottle and pasteurized for 15-20 minutes at 85 ° C.

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The process for preparing custard Apple RTS beverages by microfiltration is described in the flow sheet below.

Ready-to-sub drink from custard by microfiltration

               Ripe custard apple fruit

↓

                     Sort and wash

↓

                  Dig the pulp with seeds

↓

                       Pulp removal

↓ → seed

Pure pulp

Ascorbic acid (0.1%) added

                          ↓

                       Enzyme treatment

[0.1% pectin enzyme concentrate (60-70 units / ml) at 45 ° C. for 2 hours]

↓

                   Preparation of RTS Beverage                     

               (Addition of sugar, citric acid, water)

↓

Purification by Microfiltration

          ↓

Bottle and Cap (200ml)

↓

                 Pasteur sterilization and storage

Novelty of the Method and Critical Steps

The novelty of the method is the combination of important steps such as the composition of custard apple juice beverages to obtain a high quality foamed refined RTS beverage which is free of bitterness and has no deodorant upon storage, purification of beverages using MF and pasteur sterilization. Is in.

The following examples are illustrative of the invention and should not be considered to limit the scope of the invention.

  Example 1

100 kg of ripe custard apple was washed with water, cut into two, and manually dug cream-white pulp with seeds. The pulp was treated with 0.1% ascorbic acid and passed through a pulper to separate the seeds from the pulp. About 38 kg of pulp was collected. A 17 kg custard Apple RTS drink was prepared according to the following content: 15% pulp (non-enzyme treated), 15 ⁰ Brix, 0.3% acidity. On the contrary, 2.55 kg of pulp was mixed with 1.86 kg of sugar, 0.045 kg of citric acid and 12.545 kg of water to obtain 17 kg of beverage. The beverage was then purified using a microfiltration device (SCT P 1960, Techniques Industrilles Appliq'ees Bollene, France) equipped with a 0.2-μm pore size multi-channel ceramic membrane at 30 ° C., working pressure 2-3 bar. About 10 kg of purified beverages were collected after 60 minutes with an average permeate flux of / h / m 2. The purified beverage was then bottled, capped, pasteur sterilized and stored.

 Example 2

The pulp extracted as above was liquefied using 0.1% pectin enzyme concentrate (60 to 70 units / ml) at 45 ° C. for 2 hours. A 10 kg custard Apple RTS drink was prepared according to the following content: 25% flesh (enzyme liquefaction), 15 ° Brix, 0.25% acidity. On the other hand, 2.5 kg of pulp was mixed with 0.855 kg of sugar, 0.02 kg of citric acid and 6.625 kg of water to obtain a drink of about 10 kg. The beverage was then purified using a microfiltration device (SCT P 1960, Techniques Industrilles Appliq'ees Bollene, France) equipped with a 0.2-μm pore size multi-channel ceramic membrane at 30 ° C., working pressure 2-3 bar and 65 ± 5 kg. About 5.2 kg of purified beverages were collected after 14 minutes with an average permeate flux of / h / m 2. The purified beverage was then bottled, capped, pasteur sterilized and stored.

Example 3

The pulp extracted as above was liquefied using 0.1% pectin enzyme concentrate (60 to 70 units / ml) at 45 ° C. for 2 hours. A 10 kg custard Apple RTS drink was prepared according to the following content: 35% flesh (enzyme liquefaction), 15 ° Brix, 0.25% acidity. In contrast, 3.5 kg of pulp was mixed with 0.607 kg of sugar, 0.018 kg of citric acid and 5.875 kg of water to obtain a 10 kg beverage. The beverage was then purified using a microfiltration device (SCT P 1960, Techniques Industrilles Appliq'ees Bollene, France) equipped with a multi-channel ceramic membrane with 0.2 μm pore size at 30 ° C., working pressure 2-3 bar and 47 ± 5 kg. About 5.3 kg of the purified beverage was collected after 21 minutes with an average permeate flux of / h / m 2. The purified beverage was then bottled, capped, pasteur sterilized and stored.

From the above three embodiments,

a) Beverages prepared from enzyme-liquefied pulp are observed to exhibit higher filtration rates (flux) in a shorter time.

b) Since the amount of pulp used increases during beverage preparation (25-35%), the flux is observed to decrease and also increase the filtration time for the same amount of collected permeate (filtrate).

c) The beverage obtained from the experiment has no bitter taste by varying the degree of flavor content based on the amount of pulp used, and there is no sign of bitterness and deflavour in the sample stored for 60 days (25-35 ° C.). Is observed.

d) Bottling 15 minutes pasteurization at 85 ° C. is observed to be sufficient to kill all microorganisms.

The main advantage of the present invention

a) the manufacturing process is hygienic                     

b) you can get a very refined drink without bitterness

c) no fragrance occurs during storage

d) no chemical preservatives are required.

Claims (8)

Ready-to-subker comprising 25-35% by weight enzyme liquefied custard apple pulp with a preferred amount of water, sugar and citric acid to obtain a final total soluble solid of 14-15 ° Brix and an acidity of 0.25-0.30% Stad apple drink. The method of claim 1, And wherein the beverage does not exhibit a bitter taste by changing the degree of flavor content based on the amount of pulp used. The method of claim 1, Wherein the beverage retains its original taste and flavor for up to 60 days when stored at 25 to 35 ° C. a. Obtaining white pulp from a fully ripe custard apple, b. Separating the pulp and the seed by removing the pulp using a pulper, c. Mixing the pulp with 0.1% ascorbic acid, d. Treating the pulp with 0.1% pectin enzyme concentrate (60-70 units / ml) at 35-47 ° C. for 1-3 hours, e. In the final beverage, preparing a ready to serve beverage by mixing the enzyme liquefied pulp with a calculated amount of water, sugar and citric acid to obtain 14 to 15% total soluble solids (° Brix) and an acidity of 0.25 to 0.30%. , f. Refining the beverage using a microfiltration device, g. Filling the refined custard apple juice drink, h. A process for preparing a ready-to-serve beverage according to claim 1 from custard apple by microfiltration, comprising the step of pasteurizing the beverage at 85 ° C. for 15 to 20 minutes. The method of claim 4, wherein First, the whole ripe custard apple is washed with water, cut into two, and the white pulp is dug along the seeds. The method of claim 4, wherein Wherein the pulp for separating the seed from the pulp has a 1/32 "SS sieve. The method of claim 4, wherein A process for purifying beverages using a ceramic membrane having a pore size of 0.1 to 0.2 μm at an operating pressure of 1 to 3 bar and a temperature of 25 to 30 ° C. The method of claim 4, wherein Filling a beverage in a glass bottle or other suitable packaging material and sterilizing Pasteur at 85 ° C. for 15-20 minutes.