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Concentrated fruit juice of peach and preparing method

A technology of concentrated fruit juice and concentrated juice, which is applied in food preparation, application, food science, etc., can solve the problems of ascorbic acid browning, ascorbic acid damage, browning, etc., and achieve the effect of improved color index, high nutritional value, and stable properties

Inactive Publication Date: 2008-10-29
单振广 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the traditional process, VC and sodium sulfite are used as antioxidants to inhibit the browning of fruit juice, but the final result is still browning. Because the plant contains ascorbic acid oxidase, when the fruit and vegetable tissues are destroyed and contact with the air, ascorbic acid can be quickly destroyed. Moreover, ascorbic acid itself can be oxidized to cause browning, which is a problem that the fruit juice industry has not completely solved so far.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Sorting and cleaning: select the deteriorated fruit, remove insect fruit, rotten fruit, diseased fruit and all foreign impurities in the raw material; the raw material is cleaned with ozone by a brush machine, and the ozone concentration is 0.3-0.4mg / kg. Remove the peach hair, silt, and dirt on the surface of the fruit, enter the lifting and spray cleaning, and replace the fruit washing water every 6 hours to ensure that the fruit has no pesticide residues and no foreign impurities on the surface.

[0030] 2. Crushing and color protection: Spray and add 0.3‰ sodium erythorbate color protection solution, 0.3‰ citric acid color protection and adjust the pH to 3.8-4.2 during the crushing process, crush peaches with a double-roller crusher at room temperature Fruit pulp; use a 12mm aperture screen to remove the peach core;

[0031] For fresh peaches with inconsistent maturity, softening treatment is required before crushing. The softening temperature is controlled at 70-...

Embodiment 2

[0047] 1, raw material cleaning: with embodiment 1;

[0048] 2. Broken color protection: Spray and add 0.3‰ sodium D-isoascorbate and 0.3‰ sodium tripolyphosphate for color protection during the crushing process;

[0049] 3, squeezing: with embodiment 1;

[0050] 4, heating / cooling: with embodiment 1;

[0051] 5. Enzyme hydrolysis:

[0052] 5-1. The amount of amylase added is 0.05% of the squeezed peach juice, the amount of pectinase added is 0.05% of the squeezed peach juice, and the action time is 3 hours;

[0053] 5-2. The amount of protease added is 0.2% of the squeezed peach juice, and the action time is 4 hours;

[0054] 6. Decolorization treatment: the amount of activated carbon added is 0.5% of the squeezed peach juice, and the action time is 3 hours; the amount of bentonite added is 0.3% of the peach squeezed juice, and the action time is 2 hours;

[0055] 7. Heating / cooling: Heat the enzymatically hydrolyzed peach clear juice to ≥95°C with a heater, keep it for m...

Embodiment 3

[0062] 1, 2, 3, 4: same as embodiment 1;

[0063] 5. Enzyme hydrolysis:

[0064] 5-1. The amount of amylase added is 0.01% of the squeezed peach juice, the amount of pectinase added is 0.02% of the squeezed peach juice, and the action time is 3 hours;

[0065] 5-2. The amount of protease added is 0.05% of the squeezed peach juice, and the action time is 4 hours;

[0066] 6. Decolorization treatment: the amount of bentonite added is 0.1% of the squeezed peach juice, and the action time is 2 hours; the amount of activated carbon added is 0.5% of the squeezed peach juice, and the action time is 3 hours;

[0067] 7. Heating / cooling: Heat the enzymatically hydrolyzed peach clear juice to ≥95°C with a heater, keep it for more than 30 seconds, and then cool it to 55°C;

[0068] 8, ultrafiltration: with embodiment 1;

[0069] 9. Concentration: Evaporate and concentrate the treated peach clear juice to a soluble solid content of 60% through a concentration evaporator;

[0070] 10. ...

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Abstract

The invention provides a concentrated peach juice product and a preparation method. The concentrated peach juice is a concentrated juice which is prepared by adopting sodium D-isoascorbate to fix the color and pectic enzyme, amylase and protease to carry out hydrolytic treatment; the content of the solvable solid matter of the concentrated peach juice product is 40 percent to 60 percent and the pH value equals to 3.8 to 4.2. One important contribution of the invention lies in that the crushing of peaches is realized on the base of the selection of the color fixative, thereby greatly improving the color index of the concentrated peach juice, meanwhile, pectic enzyme, amylase and protease are utilized to hydrolyze the peach juice, thereby finally obtaining a concentrated peach juice product with high nutritive value, stable properties and good flavor and taste by adopting the techniques such as adsorption and hyperfiltration. Edulcorator and preservative need not to be added into the concentrated peach juice product, thus completely preserving the nature properties, satisfying the concept of green consumption in modern times and meeting the requirements of the flavor and taste of beverages after the concentrated peach juice is diluted.

Description

technical field [0001] The invention relates to a concentrated peach juice and a preparation method thereof, in particular to a method for preparing concentrated peach juice hydrolyzed by amylase, pectinase and protease, and belongs to the technical field of deep processing of fruits and vegetables. Background technique [0002] Peach contains rich nutritional labeling and sweet and juicy mouthfeel, but peach is difficult to store, perishes easily, therefore develops peach concentrated fruit juice drink product to be suitable for people's consumption demand. Due to the increasing density of juices of various brands, product differentiation tends to shrink. In the case of a stable channel structure and similar market promotion, consumers pay more attention to the quality and connotation of the product itself. Therefore, maintaining the natural nutrition and color of fruits and vegetables to the maximum extent and extending the shelf life are important means to improve the com...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L1/272A23L2/52A23L1/212A23L2/44A23L2/70A23L2/08A23L5/41A23L19/00
Inventor 单振广李玉松
Owner 单振广
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