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Aerating and energy-saving storage method of orange juice big cans

A technology for orange juice and storage tanks, which is applied in the field of food preservation and can solve problems such as loss of flavor and nutrients

Inactive Publication Date: 2009-10-14
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] (3) Loss of flavor and nutrients: During the storage of orange juice, the loss of nutrients and the escape of main aromatic components have a significant impact on the flavor and overall quality of orange juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) The storage tank container, all pipes and valves are sterilized with high temperature steam at 121℃ for 30min;

[0021] (2) After the fresh oranges are cleaned, oiled, and juiced, the enzymes are inactivated and sterilized in a tubular manner at 90°C for 30s, and then cooled to 15°C for use in a sterile temporary storage tank. The standard for enzyme inactivation and sterilization is: orange juice pectin Enzyme activity is completely passivated, the total number of colonies cfu / ml is less than or equal to 30, and yeast and mold cannot be detected;

[0022] (3) Connect the orange juice aseptic temporary storage tank and the orange juice low-pressure storage tank with the pipeline that has been sterilized by high temperature steam, and perform aseptic filling operation. MPa;

[0023] (4) Select high-pressure nitrogen that is suitable for food and beverages, open the intake valve of the low-pressure storage tank to inhale, and open the exhaust valve when the gauge pre...

Embodiment 2

[0027] (1) The storage tank container, all pipes and valves are sterilized with high temperature steam at 121℃ for 30min;

[0028] (2) After the fresh oranges are cleaned, oiled, and juiced, the enzymes are inactivated and sterilized in a tubular manner at 90°C for 30s, and then cooled to 15°C for use in a sterile temporary storage tank. The standard for enzyme inactivation and sterilization is: orange juice pectin Enzyme activity is completely passivated, the total number of colonies cfu / ml is less than or equal to 30, and yeast and mold cannot be detected;

[0029] (3) Connect the orange juice aseptic temporary storage tank and the orange juice low-pressure storage tank with the pipeline that has been sterilized by high temperature steam, and perform aseptic filling operation. MPa;

[0030] (4) Select carbon dioxide gas suitable for food and beverage use, open the intake valve of the low-pressure storage tank to inhale, and open the exhaust valve when the gauge pressure ris...

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Abstract

The invention discloses an aerating energy-saving storage method of orange juice big cans, which is realized after a series of steps, including washing fresh oranges, grinding oil, juicing, tubular destroying enzymes at 90 DEG C for 30 seconds, sterilizing, cooling and aceptic canning. The method can keep the fresh orange juice in a condition of constant temperature (15 DEG C), maintains the quality stability of the orange juice for more than 12 months, and saves more than 60% energy in the storage of orange juice during 12 months. The invention provides a new way to solve the problem of orange juice storage technology for China orange juice production enterprises.

Description

technical field [0001] The invention relates to the technical field of food preservation, in particular to an inflatable energy-saving storage method for a large orange juice tank. Background technique [0002] Orange juice has been the most important fruit juice product in the world, and its consumption accounts for more than half of the world's fruit juice. The world's annual output of orange juice is about 16 million tons, and the annual export volume is about 8.3 million tons. Brazil and the United States account for 87% of the world as the main exporters of orange juice. [0003] China's citrus planting area and output ranks first in the world, but the annual consumption of orange juice per capita in my country is only 0.3kg, while the average annual consumption of citrus juice in developed countries is 20kg. my country's orange juice industry has developed rapidly in recent years, but the processing and storage technology of orange juice is relatively backward. The i...

Claims

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Application Information

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IPC IPC(8): A23L2/42A23L2/46A23L2/44
Inventor 蒋和体
Owner SOUTHWEST UNIVERSITY