Concentrated fruit juice of strawberry and preparing method

A technology of concentrated fruit juice and strawberry fruit, applied in the field of deep processing of fruits and vegetables, to achieve the effect of maintaining stability, stable properties, and high nutritional value

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

The browning of strawberries is different from the browning of other fruit juices. They are brownings formed by the oxidation of anthocyanins. The color reaction is not blackening, but the bright red pigment disappears. Traditional technology in strawberry juice After adding VC, VC will be oxidized rapidly to form intermediate product hydrogen peroxide, hydrogen p...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1. Sorting and cleaning: select the deteriorating fruit, remove insect fruit, rotten fruit, diseased fruit and all foreign impurities in the raw material; after the raw material is cleaned by a drum machine, add 50ppm of 84 to the 4-5 ton fruit washing tank for disinfection liquid, and at the same time pass through ozone with an ozone concentration of 0.3-0.4mg / kg cleaning solution for cleaning for 2-4 minutes to remove the sediment, dirt, and pesticide residues on the surface of the fruit; enter the lifting and spray cleaning, every 6 hours Replace the fruit washing water once 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 D-erythorbate and 0.3‰ sodium tripolyphosphate color protection solution during the crushing process. You can also add 0.3‰ citric acid to adjust the pH to 3.2-4.2. Crushing the strawberries with a toothed plate crusher;

[0031] 3. Bea...

Embodiment 2

[0047] 1, 2, 3, 4: same as embodiment 1;

[0048] 5. Enzyme hydrolysis:

[0049] 5-1. The amount of amylase added is 0.05% of the squeezed strawberry juice, the amount of pectinase added is 0.05% of the squeezed strawberry juice, and the action time is 3 hours;

[0050] 5-2. The amount of protease added is 0.2% of the squeezed strawberry juice, and the action time is 4 hours;

[0051] 6. Decolorization treatment: the amount of activated carbon added is 0.5% of the squeezed strawberry juice, and the action time is 3 hours; the amount of bentonite added is 0.3% of the strawberry squeezed juice, and the action time is 2 hours;

[0052] 7. Heating / cooling: Heat the enzymatically hydrolyzed clear strawberry juice to ≥95°C with a heater, keep it for more than 30 seconds, and then cool it down to 55°C;

[0053] 8, ultrafiltration: with embodiment 1;

[0054]9. Concentration: Evaporate and concentrate the treated strawberry clear juice to a soluble solid content of 42% through a co...

Embodiment 3

[0059] 1, 2, 3, 4: same as embodiment 1;

[0060] 5. Enzyme hydrolysis:

[0061] 5-1. The amount of amylase added is 0.01% of the squeezed strawberry juice, the amount of pectinase added is 0.02% of the squeezed strawberry juice, and the action time is 3 hours;

[0062] 5-2. The amount of protease added is 0.05% of the squeezed strawberry juice, and the action time is 4 hours;

[0063] 6. Decolorization treatment: the amount of bentonite added is 0.1% of the squeezed strawberry juice, and the action time is 2 hours; the amount of activated carbon added is 0.5% of the strawberry squeezed juice, and the action time is 3 hours;

[0064] 7. Heating / cooling: Heat the enzymatically hydrolyzed clear strawberry juice to ≥95°C with a heater, keep it for more than 30 seconds, and then cool it down to 55°C;

[0065] 8, ultrafiltration: with embodiment 1;

[0066] 9. Concentration: Evaporate and concentrate the treated strawberry clear juice to a soluble solid content of 60% through a ...

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PUM

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Abstract

The invention provides a concentrated strawberry filtered juice product and a preparation method. The concentrated strawberry juice is a concentrated juice which is prepared by adopting odium 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 strawberry filtered juice 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 strawberries is realized on the base of the selection of the color fixative, thereby greatly improving the color index of the concentrated strawberry juice, meanwhile, pectic enzyme, amylase and protease are utilized to hydrolyze the strawberry juice, thereby hydrolyzing the nutrient materials into nutrient content which is more helpful to the absorption of human body and has special physiologic functions, and the techniques, such as adsorption, ultrafiltration, etc., are adopted, thereby finally obtaining a concentrated strawberry juice product with high nutritive value, stable properties and good flavor and taste. Edulcorator and preservative need not to be added into the concentrated strawberry 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 strawberry juice is diluted.

Description

technical field [0001] The invention relates to concentrated strawberry fruit juice and a preparation method thereof, in particular to a method for preparing concentrated strawberry fruit juice hydrolyzed by amylase, pectinase and protease, and belongs to the technical field of fruit and vegetable deep processing. Background technique [0002] Strawberry contains rich nutritional labeling and sweet and juicy mouthfeel, but strawberry is difficult to store, perishes easily, so the consumption demand that develops strawberry concentrated fruit juice beverage product is more suitable for people. 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...

Claims

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Application Information

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