Concentrated apple juice and processing technique thereof

Abstract

The invention discloses concentrated apple juice and a processing technique thereof. Fresh juice browning technology, optimal enzymolysis technology and adsorption technology are implemented; browning and pasteurization process are performed on the fresh juice, so that the conventional anti-browning process which performs direct pasteurization and enzyme inactivation is changed; enzymolysis time is taken as a key control point; the optimal action time and the additive amount of active carbon are taken as key control points; and separation and extraction technology for high-power natural apple essence is performed. Key technology and innovation points are that: a high-power natural apple essence product is added during the production of the concentrated apple juice; cyclic fragrance extraction technology is adopted, so that key technical parameters such as optimal temperature for juice and vapor separation, a washing, purification and separation temperature, a concentration evaporation amount, a condensation temperature and a vacuum degree are determined; and the concentrated apple juice has a color value of over 70, is stored at the temperature of between 4 and 6 DEG C and has a daily browning amount of less than or equal to 0.05 / d (11.5 Brix, 440 nm, T percent). Main fragment constituents of the high-power natural apple essence are more than two times that of an ordinary essence of the same variety and at the same stage.

Description

technical field [0001] The invention relates to a method for preparing fruit juice. Specifically, it is a method for preparing apple juice. Background technique [0002] "Concentrated apple juice browning" means that the color of concentrated apple juice changes from light to dark. my country is the largest producer and exporter of concentrated apple juice in the world. There are more than 50 concentrated apple juice production enterprises and more than 70 production lines. It can process 4 million tons of apples annually and produce more than 500,000 tons of concentrated apple juice. In 2004, the export volume was 487,000 tons, accounting for more than 50% of the world's trade volume of concentrated apple juice. In recent years, many apple juice customers in the international market have higher and higher requirements for the color value of the product. Due to the internal components of the fruit juice, coupled with the influence of temperature, storage conditions, and ti...

AI Technical Summary

Problems solved by technology

However, at present, there are not many manufacturers in the domestic fruit juice industry that have fragrance-increasing equipment, and due to the constraints of process technology and equipment conditions, the concentration of flavors is generally low, the recovery of aromas is not complete, the flavor is poor, the energy consumption is high, and no one cares about the products, resulting in huge waste of resources