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Comprehensive heat-resisting bacterium sterilizing method in production of concentrated apple juice

A technology for concentrating clear apple juice and apple clear juice, applied in food science, food preservation, application, etc., can solve the problem of high fatality rate

Active Publication Date: 2009-04-08
长沙市集义厚投资管理有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, it can be partially killed under the positive temperature difference effect above 45°C, and the greater the temperature difference, the higher the lethality

Method used

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  • Comprehensive heat-resisting bacterium sterilizing method in production of concentrated apple juice
  • Comprehensive heat-resisting bacterium sterilizing method in production of concentrated apple juice

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Embodiment Construction

[0032] When cleaning apple raw materials, the apple water flow is extended to form a turbulent flow, so that the apples are fully soaked. After a variety of single-cycle cleaning, bubbling cleaning, mechanical strong vibration friction and multiple sets of water spray cleaning, the durability of the apple surface is improved. Heat bacteria fall off; when apples are cleaned, fungicide H can be added to the cleaning water 2 o 2 and Ps-106.

[0033] The first pasteurization of cloudy apple juice is based on the fact that heat-resistant bacteria can be partially killed under the positive temperature difference effect above 45°C, and the greater the temperature difference, the higher the lethality. The first pasteurization The temperature is set at 95°C for 20 seconds, and the positive temperature difference is 75°C; the working process is: first preheat the clear apple juice to 20°C, and then pasteurize it at a temperature of 95°C for 20 seconds.

[0034] After the first pasteur...

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PUM

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Abstract

A method for killing various refractory bacteria in preparing the concentrated clear apple juice includes such steps as washing apple, pasteurizing the turbid apple juice, ultrafiltration for intercepting part of the refractory bacteria, resin adsorption for further intercepting the residual refractory bacteria, high-temp instantaneous sterilizing, and pasteurizing again. Its effect can reach more than 95%.

Description

technical field [0001] The invention relates to a fruit juice processing technology, in particular to a method for killing heat-resistant bacteria in the production of concentrated apple juice. Background technique [0002] Heat-resistant bacteria will lead to adverse phenomena such as the decline of juice quality, the production of chemical odor, the increase of juice turbidity, and the formation of white precipitate at the bottom of the package. The heat-resistant bacteria in apple juice are mostly spore-forming bacteria, and the spores of heat-resistant bacteria are extremely resistant to high temperature, and can be completely killed at 121°C / 15 minutes or 132-135 / 2-8S. However, it can be partially killed under the positive temperature difference effect above 45°C, and the greater the temperature difference, the higher the lethality. Heat-resistant bacteria have the characteristics of anti-acid and high-temperature resistance, and have strong resistance to adverse envir...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/08A23L3/00A23L2/72
Inventor 孙景源常灵革张文科刘振峰许迎刚陈艳红秦锁高马安祥彭志强
Owner 长沙市集义厚投资管理有限公司