Technique for producing concentrated clear peach juice

A production process and juice-clearing technology, applied in application, food preparation, food science and other directions, can solve the problems of fruit juice deterioration, affecting the appearance, flavor, and loss of nutrients, and achieve the goal of accelerating clarification, improving juice yield, and reducing production costs. Effect

Inactive Publication Date: 2009-04-22
河南省湖滨果品加工新技术研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The existence of these factors not only affects the appearance and flavor of the juice, but also causes the loss of nutrients and even the deterioration of the juice.
At present, the research and development of peach juice in my country is still in its infancy, and there is no detailed research report on peach fruit deep-processing products. Studies have found that pea

Method used

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  • Technique for producing concentrated clear peach juice
  • Technique for producing concentrated clear peach juice

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0031] Example 1 A production process of concentrated peach juice, see figure 1 , Including the following steps:

[0032] (1) Cleaning and selecting raw materials for peaches (peaches) requires no pests, pollution, and decay, with a diameter of 60mm or more. The fruit storage pool is immersed in circulating water to clean the peaches. During the lifting process, the tap water is sprayed to clean to reduce or eliminate microorganisms on the surface of the raw materials. Residual pesticides, soil, etc.; pick out the apples and sundries (leaves, twigs, packaging bags, weeds, ropes, etc.) that have become mildew, disease and insect pests;

[0033] (2) Peeling and washing The picked peaches enter the pitting machine to remove the pits, and the separated pits enter the pit washing machine to wash the pits. The pulp on the pits is washed off and transported to the crushing storage hopper to make full use of the peach fruit. Resources;

[0034] (3) Crushing and adding enzymes (liquid enzy...

Example Embodiment

[0047] Example 2 A production process of concentrated peach juice, see figure 1 , Including the following steps:

[0048](1) Cleaning and picking: Wash the Okubo peach fruits by soaking in circulating water in the fruit storage tank, and spraying and cleaning with tap water during the lifting process; pick out the apples and sundries that have become mildew, disease and insect pests;

[0049] (2) De-pitting and washing the peaches. The selected peaches enter the de-pitting machine for de-pitting, and the separated fruit pits will enter the pit-washing machine;

[0050] (3) Crushing and adding enzymes Crush the pulp after removing the pits, with a particle size of 5-10 mm, and add 50-100 mL of pectinase and 10-30 mL of pectinase to each ton of pulp;

[0051] (4) Softening The pulp in the pit is softened by steam, and an appropriate amount of water is added to wash the pit. After the pit washing water and the fruit pulp are collected, they are heated to 49~54℃ with a tube heat excha...

Example Embodiment

[0063] Example 3 A production process of concentrated peach clear juice, which is basically the same as Example 1, except that: step (3) add 55 mL of pectinase and 15 mL of pectinase to each ton of pulp; step (8) enzyme After the pre-pasteurization, the juice is cooled to 50℃ and enters the enzymatic hydrolysis tank. At the same time, 40mL pectinase and 30mL amylase are added to each ton of juice. The enzyme hydrolyzes to pectin, and the starch test shows "-" after enzymatic hydrolysis. Activated carbon. The quality index of the obtained concentrated peach juice is shown in Table 1.

[0064] Table 1 Product Quality Index of Concentrated Peach Juice

[0065]

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Abstract

The invention relates to a process for producing concentrated peach clear juice. The process aims to solve or relieve the technical problems that the process of fruit juice processing has fruit juice brown stain, post turbidness, nutriment loss, aromatic substances dissipation and the like. The main process comprises the following steps: cleaning and selecting peaches, removing and washing peach cores, and crushing the peaches; adding fruit pulp enzyme and pectinase into the peaches to soften the peach fleshes, and storing the peach fleshes for a short time after softness; squeezing the peach fleshes, and filtering the fruit juice roughly; and performing the steps of pre-pasteurization, ultrafiltration, concentration, secondary pasteurization, filling, storing and the like. The process is designed reasonably, improves fruit juice yield and the polyphenols content in the fruit juice, and basically eliminates or relieves the problems of the fruit juice brown stain, the post turbidness, the nutriment loss, the aromatic substances dissipation and the like; the produced peach juice is transparent without impurities and has connatural fragrance and taste of the peach; at the same time, peach concentrated pulp is processed and produced, thus the fleshes on the peach cores are fully used so as to save peach resources and reduce the production cost.

Description

technical field [0001] The invention relates to a production method of fruit juice, in particular to a production process of concentrated peach clear juice. Background technique [0002] Peach fruit has beautiful flavor and rich nutrition. It not only contains protein, vitamin A, vitamin B1, vitamin B2, vitamin C, calcium, phosphorus and other trace elements, but also rich in iron, which contains more than 1 mg of iron per 100 grams of pulp. Peaches are also rich in potassium, which can help the body excrete excess salt and help lower blood pressure. Peach has a special fragrance, and it is mainly concentrated in the fresh fruit that is ripe and marketed in summer. my country's traditional juicy peaches and Okubo peaches are juicy and thin-skinned when they mature, and are easy to rot and are not resistant to storage and transportation. As the area of ​​fruit growers planting peaches expands, the output is also increasing, and the price is very low during the full fruit per...

Claims

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Application Information

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IPC IPC(8): A23L2/06A23L1/212A23L1/29A23L2/82A23L2/70A23L19/00A23L33/00
Inventor 陈向华王晓燕王光增
Owner 河南省湖滨果品加工新技术研究院
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