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Method for preparing greengage concentrated juice

A technology for concentrating fruit juice and green plum is applied in the field of preparation of green plum concentrated fruit juice, which can solve the problems of the loss of fruit juice aroma components, the loss of nutrient components, the low light transmittance of fruit juice, etc., and achieves the effect of being beneficial to environmental protection, improving light transmittance and clarifying Good results

Inactive Publication Date: 2007-09-26
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional processing technology of green plum juice needs steps such as adding clarifier and diatomite filtration, which are cumbersome, high cost and low yield
The concentration method of the traditional technology will cause the loss of a large amount of aromatic components and Vc in the juice
The clarification method of the traditional process is relatively poor, the light transmittance of the juice is low, and the loss of nutrients is relatively large

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Choose fresh greengage that has no deterioration, no pests and diseases. After cleaning the green plums, they are blanched in boiling water for 3 minutes, and then beaten with a beater.

[0020] Greengage pulp is processed by compound enzyme enzymolysis. First add cellulase enzymatic hydrolysis treatment, then add pectinase enzymatic hydrolysis treatment after 30min. The dosage of pectinase is 6U / 100ml, the dosage of cellulase is 28U / 100g, the pH is 2.8, the time is 60min, and the temperature is 28°C.

[0021] The fruit juice after enzymolysis was heated to inactivate the enzyme, and the temperature was controlled at 95°C for 1.5 minutes.

[0022] Then use 200 mesh filter cloth to filter, 6000r / min centrifugal separation, and then use ultrafiltration to process. The process conditions of green plum juice ultrafiltration are: ultrafiltration membrane pore size 0.02um (molecular weight cut-off is 20,000 dalton), operating pressure 0.25MPa, working The temperature is 40...

Embodiment 2

[0026] Choose fresh greengage that has no deterioration, no pests and diseases. After the green plums are cleaned, they are blanched in boiling water for 5 minutes, and then beaten with a beater.

[0027] Greengage pulp is processed by compound enzyme enzymolysis. First add cellulase enzymatic hydrolysis treatment, then add pectinase enzymatic hydrolysis treatment after 30min. The dosage of pectinase is 7U / 100ml, the dosage of cellulase is 34U / 100g, the pH is 3.2, the time is 70min, and the temperature is 35°C.

[0028] The fruit juice after enzymolysis was heated to inactivate the enzyme, and the temperature was controlled at 90°C for 2 minutes.

[0029] Then filter with a 150-mesh filter cloth, centrifuge at 6000r / min, and then use ultrafiltration. The process conditions for ultrafiltration of green plum juice are: ultrafiltration membrane pore size 0.02um (molecular weight cut-off is 20,000 dalton), operating pressure 0.15MPa, working The temperature is 30°C.

[0030] T...

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Abstract

The invention discloses a method for preparing green prune concentrated juice, comprising that selecting fresh green prune, washing, heating, beating, enzymolysis, inactivating enzyme, filtering, eccentrically separating, ultra filtering, reverse osmosis concentration, vacuum concentration, high-temperature instant disinfecting, and germ-free packing. The inventive product is ultra filtered with better clean effect, and the processes of concentration via reverse osmosis film and vacuum concentration can improve 5-8% of light transmittance ratio. The invention has better held color, taste and nutrient, which meet industry quality standard and national food standard.

Description

technical field [0001] The invention relates to the technical field of green plum processing, in particular to a method for preparing concentrated green plum juice. Background technique [0002] Greengage juice is a delicious drink that is loved by people. The traditional processing technology of green plum juice needs steps such as adding clarifier and diatomite filtration, which are cumbersome, high cost and low yield. The concentration method of the traditional technology will cause the loss of a large amount of aromatic components and Vc in the fruit juice. The clarification method of the traditional process is relatively poor, the light transmittance of the juice is low, and the loss of nutrients is relatively large. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the existing green plum juice processing method, and provide a processing method of green plum juice concentrate that can maintain the original co...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L2/84A23L2/74A23L2/02A23L19/00
Inventor 李远志张彗敏
Owner SOUTH CHINA AGRI UNIV
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