Concentrated granada juice and preparation technology thereof

Abstract

The invention discloses a concentrated grenadine juice, and is characterized in that according to each ingredient and each quality part ratio, the invention comprises citric acid 100-800 parts, iso-Vc sodium 1-50 parts, amylase 10-50 parts, pectase 10-60 parts, alta-mud 20-150 parts, and grenadine juice 100000 parts. The preparing technique flow of concentrated grenadine juice comprises cleaning, selecting grenadines, peeling, juicing, screening reject, protective coloration, sterilization, zymolysis, clarification, separation, ultra-filtration, concentration, sterilization, and bottling. The concentrated grenadine juice with the above preparing process flow has the advantages of high extraction rate, clarity, transparency, even consistence, good flavor, retaining the special red color and the odor of grenadine kernels and the like, and is simultaneously provided with the characteristics of high content of anti-oxidizing substances and large medicinal value and the like.

Description

technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to a concentrated pomegranate juice and a preparation process thereof. Background technique [0002] Existing general methods for preparing fresh-keeping concentrated fruit juices include: 1. Adopt high-temperature sterilization: its principle is to utilize evaporation technology to get rid of moisture and concentrate fruit juices to kill microorganisms in the fruit juices, but it will inevitably produce a large amount of loss of compounds containing aromatic flavors. Seriously, it is easy to oxidize various compounds in the fruit juice, produce oxides and form a phenomenon of burnt smell, which greatly reduces the flavor and quality of the product; 2. The method of adding sugar to concentrate and adding a large amount of preservatives: the principle is Add a lot of preservatives, such as sulfur dioxide, etc. to inhibit the activity of microorganisms, so as to preserve ...

AI Technical Summary

Problems solved by technology

[0002] Existing general methods for preparing fresh-keeping concentrated fruit juices include: 1. Adopt high-temperature sterilization: its principle is to utilize evaporation technology to get rid of moisture and concentrate fruit juices to kill microorganisms in the fruit juices, but it will inevitably produce a large amount of loss of compounds containing aromatic flavors. Seriously, it is easy to oxidize various compounds in the fruit juice, produce oxides and form a burnt smell, which greatly reduces the flavor and quality of the product; 2. Use the method of adding sugar to concentrate and adding a large amount of preservatives: the principle is Add a lot of preservatives, such as sulfur dioxide, etc. to inhibit the activity of microorganisms, so as to preserve the fresh juice, but the fresh juice of this method must be ventilated before use, so that the sulfur dioxide can be fully volatilized, so it is only suitable for the preservation of juice in the factory 3. Freeze concentration method: its principle is to drain water in the form of ice-like crystals. Although this method can retain more aromatic flavor compounds in fruit juice, it needs complicated and expensive high-vacuum concentration equipment, and there is no production in China at present. The capability of this high vacuum device

Correspondingly, existing concentrated pomegranate juice also has shortcomings such as poor mouthfeel, insufficient flavor, high production cost due to being limited by its processing technology