Method for adding fruit juice during foodstuff production process

A production process and juice technology, applied in food preparation, dairy products, food science, etc., can solve the problems affecting product nutrition, flavor and taste, flavor damage, nutrient loss, etc., to reduce equipment investment, uniform taste, The effect of reducing nutrient loss

Inactive Publication Date: 2008-12-24
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method of adding fruit juice in the conventional production process of the food that has added fruit juice at present especially liquid food (such as liquid beverage and liquid milk), is usually that fruit juice is mixed with other raw materials in the food formula in batching process, then through degassing , homogenization, heat sterilization and other processes, through these processing processes, the nutrients in the juice will be lost, the flavor substances will be destroyed, resulting in changes in the flavor, which will affect the nutrition, flavor and taste of the final product to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Prepare a milk drink according to the following ratio of raw materials:

[0027] 600 parts by weight of milk, 1.2 parts by weight of sodium carboxymethylcellulose, 20 parts by weight of concentrated apple juice, 30 parts by weight of white granulated sugar, and 348.8 parts by weight of water.

[0028] Raw material standard:

[0029] Milk: in line with GB6914 standard

[0030] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0031] The production method of milk drink in the present embodiment comprises the following steps in turn:

[0032] (1) The raw milk whose temperature does not exceed 8°C is removed through the milk cleaning process to remove mechanical impurities, and then pasteurized at 72-90°C for 5-15 seconds, and the sterilized raw milk is cooled to below 8°C for later use ;

[0033] (2) Prepare milk composition:

[0034] Dry mix white granulated sugar and sodium carboxymethyl cellulose evenly, add to a...

Embodiment 1 and comparative example 1

[0041] Embodiment 1 and comparative example 1 mouthfeel evaluation experiment

[0042] Take the products of Example 1 and Comparative Example 1 as taste test samples, and taste the difference in taste: In this experiment, the two-out-of-five method—the difference identification method was carried out to investigate the situation of two products with the same juice addition and different processing techniques Next, whether there is a difference between the two products and evaluate the degree of preference. This experiment selects 25 people to participate in altogether, and wherein has 16 people to correctly judge two types of five kinds of samples, and wherein 15 people like the product of embodiment 1, illustrate that the product of embodiment 1 and comparative example 1 has obvious difference, and likes The people of the product of embodiment 1 accounted for 93.75% of the number.

[0043] Example 1 and comparative example 1 flavor comparative change investigation

[0044] ...

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PUM

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Abstract

The invention provides a method for adding fruit juice in a food production process; the method comprises the following steps: antiseptic fruit juice is added into sterilized liquid food ingredients under an aseptic condition. The invention also provides a method for producing food with juice; the method comprises the following steps: the liquid food ingredients are sterilized; the antiseptic fruit juice is added into the sterilized liquid food ingredients. The method of the invention can reduce the nutrition loss of the juice in the food production process and keep the pure flavor of the fruit juice.

Description

technical field [0001] The invention relates to a method for adding fruit juice in the food production process, and belongs to the technical field of food processing. Background technique [0002] With the improvement of people's living standards, people are more particular about their dietary requirements, requiring food to be rich in nutrition, mellow in taste, and to pursue fashionable tastes. Juice is mainly a juice product obtained from fruit as raw material through physical methods such as pressing, centrifugation, extraction, etc., generally refers to pure fruit juice or 100% fruit juice. Juice is divided into clarified juice and cloudy juice according to its form: clarified juice is clear and transparent, such as apple juice; and cloudy juice is uniform and cloudy, such as orange juice. Fruit juice is divided into pure fruit juice and fruit juice drink according to the juice content. Fruit juice is rich in vitamins, minerals, sugar, dietary fiber, and has a good fl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/06A23L2/74A23L2/70A23C9/156A23C9/152A23L1/29A23L1/212A23L19/00A23L33/00
Inventor 巴根纳王艳萍
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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