Method for producing clarification type sea buckthorn juice

Abstract

The invention discloses a production process of clarified sea-buckthorn fruit juice which is also called sea-buckthorn clear juice. The sea-buckthorn fruit juice adopts the macromolecular compound flocculation process of the 'chitosan- silicasol-active clay' mode to coagulate macroaggre-gated insoluble matters, polyphenol matters, and pectin and the like which can cause fruit juice to be browned, opacified, and precipitated, and a diatom soil plate and frame pressure filter is finally used for separating granule insoluble matters, and the product is achieved. Compared with other original juice, the sea-buckthorn fruit juice has multi-contents of the colloid, complicated ingredients, unique compatibility, and especially high acidity, therefore, the traditional 'alta-mud- gelatin- silicasol' macromolecular compound flocculation process and the 'ultra-filtration' membrane filtration process are not suitable for producing sea-buckthorn clear juice. The process has the advantages that the light transmittance ratio of sea-buckthorn clear juice is more than or equals to 85%, the clarity and the transparency are provided, the productivity ratio is higher for reaching 80%, compared with the 'ultra-filtration' membrane filtration process, the producing cost is lower, and the flocculation clarifying agent is low in price and easy to achieve.

Description

technical field

[0001] The invention relates to a method for preparing clarified fruit and vegetable juices by using a flocculant to separate suspended matter from raw fruit and vegetable juices, in particular to a method for producing clarified sea buckthorn juice by using a new flocculant. Background technique

[0002] Commercial fruit and vegetable juices are divided into two categories, namely puree (turbid) fruit and vegetable juices and clarified fruit and vegetable juices, both of which are made of fruit and vegetable raw materials through beating, pressing and filtering. Fruit and vegetable juices are prone to "browning (color)", so browning must be prevented during production, and it is necessary to maintain the stability of the suspension system during the storage period of raw juice and puree (turbid) juice. Therefore, it is necessary to separate the browning-causing substances and large particle insolubles from the fruit and vegetable juices to make clarified fru...