RU2369273C1 - Production method of reconstituted juice - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: reconstituted juice production method includes concentration of juice by evaporation in vacuum at rarefaction (10-1) Pa and diluting of concentrated juice till soluble dry substances content needed. Evaporation is performed in vacuum at rarefaction (10-1) Pa. Concentrated juice is dried at atmosphere pressure during four days at 50°C till viscosity is reached enough to perform extrusion and obtain granulated juice. The latter is dried during three days at 50°C max till soluble dry substances content makes not less than 80%. Reconstituted juice is obtained by diluting of granulated juice by condensate obtained during evaporation of directly squeezed juice. Granulated juice is milled right before reconstition.

EFFECT: increased quality of reconstituted juice as less biologically active substances are lost during long storage, increased storage time and decreased storage costs.

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Description

The invention relates to the food industry, namely to the production and production of concentrated and reconstituted juices.

A known method of producing reduced juice in which direct extraction juice is concentrated by evaporation at temperatures lower than the boiling point until a solids solids mass fraction of not more than 70 ° Brix is reached, concentrated juice is preserved by heating, and then restored by adding water to the desired level of soluble solids [1 ]. However, evaporation of moisture at temperatures above 50 ° C, as well as subsequent preservation by heating, reduce the biological value of concentrated juice. The shelf life of concentrated juice at t = + 20 ° C does not exceed 90 days. Concentrated juice is a liquid product, which creates inconvenience during its transportation and storage. The water used for the recovery of concentrated juice has special requirements, while the condensate obtained by concentrating the juice and which is natural drinking water that is part of the feedstock is not used for juice recovery, which reduces the efficiency of the method.

The closest technical solution, selected as a prototype, is a method for producing reconstituted juice, which involves concentrating direct-squeezed juice by evaporation and diluting concentrated juice with water to the level of soluble solids stipulated by regulatory documents [2].

However, concentrated juice is a liquid product with a soluble solids level of (60-70) ° Brix, depending on the type of juice (clarified, unclarified) and the type of feedstock used to obtain it [3]. The method does not apply to dry juices with a higher level of soluble solids, which have longer shelf life and require lower costs for storage and transportation. In addition, the restoration of the juice is carried out by water, the quality of which should not change the characteristic qualitative properties of the juice. The condensate obtained by concentrating direct-squeezed juice and representing natural drinking water with aroma and biologically active substances of the feedstock is not used to restore concentrated juice, which reduces the efficiency of the method.

The problem to which the invention is directed, is to expand the scope and increase the efficiency of the method.

The problem is solved due to the fact that in the known method for producing reduced juice, including concentrating the juice by evaporation and diluting the concentrated juice to the desired soluble solids content, the concentrated juice is dried at atmospheric pressure for four days at a temperature of up to 50 ° C and reaching a viscosity sufficient to effect extrusion and obtain granular juice, the latter is dried for three days at temperatures up to 50 ° C and until soluble dry eschestv not less than 80 ° Brix, and reconstituted juice was prepared by diluting juice granular condensate obtained by evaporation directly expressed juice, and immediately before the restoration is ground granulated juice.

Drying the concentrated juice at atmospheric pressure for four days at temperatures up to 50 ° C and achieving a viscosity sufficient to effect extrusion and obtain granular juice, leads to a consistency that allows the formation of granules. The use of low temperatures minimizes the loss of biological value of juice during drying. In the extruder, the juice is mixed and heated as a result of plastic deformation, which speeds up the drying process.

The granulated juice is dried for three days at a temperature of up to 50 ° C and until the soluble solids content is at least 80 ° Brix. As a result of drying, the juice goes into an air-dry state and retains biological activity for a long time under normal conditions at room temperature, significantly exceeding the shelf life of concentrated juice. Dry granular juice also has advantages over liquid concentrated juice during storage and transportation, which reduces costs and increases the efficiency of the method.

During recovery, dry juice is diluted with condensate obtained by evaporation of direct-squeezed juice, which allows you to return to the restored juice those aromatic and biologically active substances that were removed from direct-squeezed juice during evaporation. Restoring the juice with its own natural water, which is condensate, provides 100% juice that is not inferior in taste characteristics and the content of useful substances to natural. On the other hand, the recovery of juice by condensate, which is lost during evaporation or is a waste product, reduces the cost of obtaining the restored juice and increases the efficiency of the method.

Grinding of granular juice is carried out immediately before recovery, which reduces the loss of biologically active substances during long-term storage. The reduction in losses is ensured by a reduction in the duration of exposure to atmospheric oxygen on a powdered juice, the interaction surface of which is substantially larger than that of granular juice.

The tests were carried out on 15 kg of gooseberry juice, the mass fraction of soluble solids in which was determined by a refractometer and amounted to 11.5 ° Brix. The direct extraction juice was concentrated by evaporation on a plant [4] at temperatures up to 50 ° C and a vacuum of 6 Pa. As a result of evaporation, 2.3 kg of concentrated juice with a moisture content of 72% and 12.5 l of condensate were obtained. The juice had the appearance of a liquid pasty mass, the condensate was pure transparent drinking water with a gooseberry flavor that tasted good.

The concentrated juice was dried at atmospheric pressure for four days at temperatures up to 50 ° C and achieving a viscosity sufficient to effect extrusion, while the humidity of the juice was 30%. Upon reaching sufficient viscosity, the concentrated juice acquired a consistency allowing extrusion and was passed through an extruder to form granules. Granulated juice was dried for three days in a convective dryer at temperatures up to 50 ° C. As a result of drying, 0.73 kg of granulated juice with a moisture content of 12% was obtained. The mass fraction of soluble solids in the air-dry granular juice was 81.2 ° Brix.

Reduced temperatures t <50 ° C, used in the evaporation and drying of direct-squeezed juice, made it possible to preserve the biological activity of granular juice as much as possible. Laboratory studies of the physico-chemical composition after storage under ordinary conditions at room temperature for six months and two years, significantly exceeding the shelf life of 90 days of concentrated juice, made it possible to establish the mass fraction of vitamins and minerals in granulated gooseberry juice (Table).

Mass fraction of vitamins and minerals in granulated gooseberry juice, mg / 100 g N p / p Indicator Juice 0.5 years Juice 2 years Berry Juice / Berry one Vitamins 101.27 96.95 30.83 3.2 2 Retinol (A) 5.9 4.9 0.2 27 3 Thiamine (B ₁ ) 0,03 0.02 0.01 2.5 four Riboflavin (B ₂ ) 0.06 0.04 0.02 2.5 5 Tocopherol (E) 1.28 0.99 0.6 1.9 6 Ascorbic acid (C) 94 91 thirty 3 7 Minerals 250,2 229.6 101.5 2,4 8 Sodium (Na) 38 39 23 1.7 9 Calcium (Ca) 67 53 22 2.7 10 Magnesium (Mg) 82 74 9 8.7 eleven Phosphorus (P) 45 fifty 28 1.7 12 Iron (Fe) 2.7 1,5 0.8 2.6 13 Manganese (Mn) 9.9 8.3 0.45 twenty fourteen Copper (Cu) 3,7 2.5 0.13 24 fifteen Zinc (Zn) 1.9 1.3 0.09 eighteen

From the table it follows that the granulated gooseberry juice contains vitamins and minerals, the mass fraction of which exceeds the proportion in the original berry with a multiplicity of, on average, from 1.7 for sodium and phosphorus to 27 for retinol. The retinol content is recalculated in a ratio of 1/6 for the experimentally determined value of β-carotene. The high content of β-carotene, ascorbic acid, trace elements defines granulated gooseberry juice as a biologically active product. To meet the daily need for vitamins and minerals, the following quantities of granulated gooseberry juice are sufficient: A - 25 g; Cu, Mn - 35 g; C - 80 g; Zn, Mg - 450 g. The content of vitamins and minerals after storage for six months and two years has changed slightly. In general, an increase in the shelf life from six months to two years led to a decrease in the mass fraction of vitamins and minerals, respectively, by 4% and 8%.

Immediately prior to reconstitution, the granulated gooseberry juice was pulverized. During the recovery, the powdered juice was diluted with condensate obtained by evaporation of the juice of direct extraction. Based on the mass fractions of soluble solids of 81.2 ° Brik in dry juice and 11.5 ° Brik in direct-squeezed juice, dry juice was diluted in the ratio of one part juice to seven parts of condensate. The dilution was carried out in three stages, while the condensate was heated to 50 ° C before dilution. At each dilution, the ratio between juice and condensate was ~ 1/2. As a result of the implementation of the method, the restored gooseberry juice was identical in organoleptic characteristics to the direct-extraction gooseberry juice.

This method allows you to expand the scope of the method for dry juices with a mass fraction of soluble solids of at least 80 ° Brix and increase its efficiency by increasing the shelf life, reducing costs during storage and transportation, and recovering condensate obtained by evaporation of direct-squeezed juice.

Information sources

1. www.tks.ru - Appendix to the letter of the State Customs Committee of Russia dated 05.29.02 N 01-06 / 21003 "On goods classified in the headings 2007, 2008, 2009 and 2202 of the Russian Foreign Economic Activity"

2. Recovered juices. http://juice.chile.ru/juices/100juice.shtml

3. GOST R 52185-2003. Appendix A. Recommended mass fractions of soluble solids and mass fractions of titratable acids for concentrated fruit juices.

4. Patent RU No. 2276314 C1, 2006.

Claims (1)

A method for producing reduced juice, comprising concentrating the juice by evaporation and diluting the concentrated juice to the desired soluble solids content, characterized in that the concentrated juice is dried at atmospheric pressure for four days at a temperature of up to 50 ° C and achieving a viscosity sufficient to effect extrusion and obtain granulated juice, the latter is dried for three days at a temperature of up to 50 ° C to a soluble solids content of at least 80 ° Brix, and restored juice is obtained by diluting the granulated juice with condensate obtained by evaporation of the juice of direct extraction, and immediately before the restoration, the granulated juice is crushed.