SU382411A1 - METHOD OF OBTAINING FRUIT AND BERRY AND VEGETABLE Juices - Google Patents

Description

one

The invention relates to methods for obtaining both fruit and vegetable juices.

A known method of obtaining fruit and vegetable juices, for example, from a block, is by washing the raw material, pressing, separating the juice obtained from squeezing, cleaning it and instant pasteurisation.

The purpose of the invention is to intensify the process of obtaining and improve the quality of the finished juices.

This is achieved by compressing whole fruits under anaerobic conditions in a thin layer with a uniform increase in pressure on the fruit and pulp, followed by crushing the separated squeeze, extracting it in a continuous stream and blending the diffusion juice obtained with the press. Moreover, the blend thus obtained is subjected to purification and pasteurization.

Extraction of crushed vyzhvmok is carried out in a layer up to 20 cm, at 45-65 ° C for 2 hours, with a ratio of vyzhmok to the selected juice, equal to 1: 0.3-1.

Whole fruits are pressed first in the layer with a THICKNESS of up to 100 1 min at a specific pressure of up to 12 kg / cm, and then the pressing of the obtained pulp is continued in a layer from 5 to 0.7 cm for 10 min, and the wire is repeatedly loosened.

The proposed method is as follows.

Apples are washed, pre-pressed in a layer up to 100 mm thick for 1 min at a specific pressure of up to 12. At the same time, the juice (up to 45% of the weight of the block) is directed to the preparation of a blend of juices, and the pulp is pressed in a layer 5 cm thick with continuous progress in closed conditions up to 10 minutes, uniform

the increase in pressure on the pulp to 15 kg / cm, M, Hor.OKfpaTi iOM (up to 10 times during a cycle) loosening and a gradual increase (up to 1.4 times) in the speed of movement of the pulp.

The juice obtained by pressing the pulp

(35% of the weight of the block), is directed to the preparation of a blend of juice, and the husks are crushed and subjected to extraction in a continuous process of diffusion with warm drinking water, with a temperature of up to 65 ° C in countercurrent

2 hours, in a layer up to 20 cm with a ratio of marc to selected juice 1: 0.3-1.

Diffusion juice extracted from marc (up to 10% of the block weight) is directed to the preparation of a blend of juices.

The prepared blend of juices is purified by filtering from suspensions, instantly pasteurized at 95-96 ° C for about 1 minute, cooled to 20-25 ° C and finally purified by centrifuging.

The method provides juice yield up to yu7o by weight of the block, high quality of the obtained and a small amount (up to 1.2%) of the content of suspensions in the juice.

Subject matter

Claims (3)

1. A method of obtaining fruit and vegetable juices, for example, from a block, by washing the raw material, pressing, separating the obtained juice from the squeeze, cleaning it and instant pasteurization, characterized in that, with the aim of the Tensif. the finished juices are pressed under the whole fruits under anaerobic conditions in a thin layer with a uniform increase in pressure on the fruit and pulp, followed by crushing the separated squeeze, extracting it in a continuous stream and blending; Rich purified and subjected to pasteurization, the thus obtained blend. 2. The method according to claim 1, characterized in that the extraction of crushed marc is carried out in a layer up to 20 cm at 40-65 ° C for 2 hours when the ratio of marc to the selected juice is 1: 0.3-1. 3. Method according to paragraphs. 1 and 2, characterized in that the pressing of whole fruits is carried out in a layer up to 100 mm thick for 1 minute at specific pressure up to 12 kg / cm, and then continue pressing the obtained pulp in a layer from 5 to 0.7 cm for 10 min, the wire with its multiple loosening