Process for producing concentrated clear apricot juice

A production process and clear juice technology, which is applied in the field of concentrated apricot clear juice production process to achieve the effects of increasing income, enriching beverage varieties, and high light transmittance

Inactive Publication Date: 2014-04-09
合德堂食品工业(泾阳)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The problem solved by the present invention is to improve its economic value by preparing beverages with apricots as raw materials, and provide a production process for concentrated apricot juice. Using this process to produce apricot juice can consume raw materials on a large scale in a short period of time during the apricot harvest period, improving The economic value of apricot

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The production process of concentrated apricot clear juice specifically adopts the following steps:

[0028] 1) Remove the pit from the picked mature apricots, mash them with their skins or mechanically cut them, squeeze the juice, add water to the obtained apricot juice, and then fully stir to obtain an initial turbid juice with a sugar content of 7 Brix;

[0029] 2) Heat the initial turbid juice to 90°C and keep it for 20 minutes, continue heating to 100°C and keep it for 20 minutes, cool to 50°C, and then add 0.15‰ amylase, 0.9‰ pectinase and 0.9‰ Pear juice compound enzyme and 0.9‰ hemicellulase were digested at 50°C for 60 minutes to obtain secondary turbid juice;

[0030] 3) Centrifuge the secondary turbid juice at a speed of 4000r / min for 20 minutes, separate the supernatant, and obtain clear apricot juice;

[0031] 4) Filter the clear apricot juice with a filter membrane until clear. The pore size of the filter membrane is 0.45 μm. Apply a pressure of 0.04Mpa t...

Embodiment 2

[0036] The production process of concentrated apricot clear juice specifically adopts the following steps:

[0037] 1) Remove the pit from the picked ripe apricots, mash them with their skins or mechanically cut them, squeeze the juice, add water to the obtained apricot juice, and then fully stir to obtain an initial turbid juice with a sugar content of 9 Brix;

[0038] 2) Heat the initial turbid juice to 95°C and keep it for 15 minutes, continue heating to 100°C and keep it for 15 minutes, cool to 55°C, and then add 0.30‰ amylase, 1.5‰ pectinase and 1.5‰ Pear juice compound enzyme and 1.5‰ hemicellulase were digested at 55°C for 50 minutes to obtain secondary turbid juice;

[0039] 3) Centrifuge the secondary turbid juice at a speed of 5000r / min for 15 minutes, separate the supernatant, and obtain clear apricot juice;

[0040] 4) Filter the clear apricot juice with a filter membrane until clear. The pore size of the filter membrane is 0.45 μm. Apply a pressure of 0.06Mpa to ...

Embodiment 3

[0044] The production process of concentrated apricot clear juice specifically adopts the following steps:

[0045] 1) Remove the pit from the picked mature apricots, mash them with their skins or mechanically cut them, squeeze the juice, add water to the obtained apricot juice, and then fully stir to obtain an initial turbid juice with a sugar content of 8.5 Brix;

[0046] 2) Heat the initial turbid juice to 92°C and keep it for 16 minutes, continue heating to 100°C and keep it for 18 minutes, cool to 52.5°C, and then add 0.20‰ amylase, 1.0‰ pectinase and 1.2‰ of the initial turbid juice Pear juice compound enzyme and 1.0‰ hemicellulase were digested at 52.5°C for 55 minutes to obtain secondary turbid juice;

[0047] 3) Centrifuge the secondary turbid juice at a speed of 4500r / min for 18 minutes, separate the supernatant, and obtain clear apricot juice;

[0048] 4) Filter the clear apricot juice with a filter membrane until clear. The pore size of the filter membrane is 0.45...

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PUM

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Abstract

The invention discloses a process for producing concentrated clear apricot juice. The process comprises the following steps of: smashing ripe apricots, juicing the smashed apricots and adding water into the obtained juice with full stirring to obtain initial cloudy juice; heating the initial cloudy juice, cooling heated initial cloudy juice to the temperature of between 50 and 55 DEG C, adding amylase, pectinase, pear juice complex enzyme and hemicellulose into the cooled initial cloudy juice, preserving heat at the temperature of between 50 and 55 DEG C and clearing up the mixture to obtain primary cloudy juice; centrifugally separating supernatant from the primary cloudy juice to obtain clear apricot juice; and filtering the clear apricot juice with a filter membrane until the clear apricot juice becomes clear and performing vacuum concentration on the clear apricot juice to obtain the concentrated clear apricot juice. In the process, a temperate condition is adopted and pectin and starch which affect the clear juice through the combination of ordered temperature rise and fall and enzymolysis are removed. The condition of an entire technical process keeps nutrition constituents of the apricot possibly and the color and flavor of the juice are kept to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural and sideline products, and relates to a production process of concentrated apricot clear juice. Background technique [0002] Apricot is native to my country and is one of the main cultivated fruit tree varieties in northern my country. Its planting areas are mainly distributed in Xinjiang, Shaanxi and Yunnan-Guizhou regions. Apricot trees belong to the family Rosaceae and are widely cultivated in temperate regions of the world. Apricot tree flowers are white when in full bloom, self-pollinated, one or two fruits are born on each node of the short branch, the fruit is round or oblong, slightly flattened, shaped like a peach, but less hairy or glabrous. [0003] The fruit of apricot matures early, its flesh is bright yellow or orange yellow, bright in color, juicy, sweet in flavor, sweet and sour; it can be eaten raw, and occupies an important position in the fruit market a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/08A23L2/84
Inventor 薛红科校从军谢建新杨妮
Owner 合德堂食品工业(泾阳)有限公司
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