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Preparation method of concentrated fruit juice

A technology for concentrated fruit juice and preparation process, which is applied in the field of preparation of concentrated fruit juice, can solve the problems of easily destroying nutrients and flavor substances, and consumes energy to heat the fruit juice, and achieves the effects of saving natural resources, reducing emissions and simplifying the production process.

Inactive Publication Date: 2011-04-06
邢台市铁塔厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This production process is an intermittent process, which consumes energy to heat the juice, and needs to use water resources to cool the concentrated juice and evaporated water, and due to the high temperature during the heating process, some nutrients and flavor substances in the juice are easily destroyed

Method used

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  • Preparation method of concentrated fruit juice
  • Preparation method of concentrated fruit juice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] (1) The selected fruits are initially cleaned in the decontamination tank 1, and then put into the fine washing fruit channel 3 by the hoist 2 for fine washing, and 35 / 100,000 is added to the washed fruits The color-protecting agent vitamin C enters the beater 4 for beating;

[0012] (2) Pressurize to 0.6Mpa after separating the skin and seeds from the fruit pulp in the separator 5, and carry out sugar washing and decolorization in the plate and frame filter 6 at normal temperature;

[0013] (3) The fruit juice squeezed out by the plate-and-frame filter 6 enters three reverse osmosis equipment 7 installed in series at normal temperature, that is, the outlet of the first unit is connected to the inlet of the second unit, and the outlet of the second unit is connected to the third unit. The inlet of the station is pressurized to 5Mpa in the three reverse osmosis equipment 7 at the same time, and the juice flows through sequentially for dehydration;

[0014] (4) the conce...

Embodiment 2

[0018] (1) The selected fruits are initially cleaned in the decontamination tank 1, and then put into the fine washing fruit channel 3 by the hoist 2 for fine washing, and one hundred thousandth of the protective powder is added to the washed fruits. The colorant vitamin C enters the beater 4 for beating;

[0019] (2) Pressurize to 3Mpa after separating the skin and seeds from the fruit pulp in the separator 5, and carry out sugar washing and decolorization in the plate and frame filter 6 at normal temperature;

[0020] (3) The raw fruit juice squeezed out by the plate-and-frame filter 6 enters two reverse osmosis equipment 7 at normal temperature, that is, the outlet of the first one is connected to the inlet of the second one, and is pressurized simultaneously in the two reverse osmosis equipment 7 to 1Mpa, the juice flows through in sequence for dehydration;

[0021] (4) the concentrated fruit juice enters the temporary storage tank 8;

[0022] (5) Physical and chemical a...

Embodiment 3

[0025] (1) The selected fruits are firstly cleaned in the decontamination tank 1, and then put into the fine washing fruit channel 3 by the elevator 2 for fine washing, and 5 / 10,000 color protection is added to the washed fruits Vitamin C enters the beater 4 for beating;

[0026] (2) Pressurize to 5Mpa after separating the skin and seeds from the fruit pulp in the separator 5, and carry out sugar washing and decolorization in the plate and frame filter 6 at normal temperature;

[0027] (3) The raw fruit juice squeezed out by the plate-and-frame filter 6 enters a reverse osmosis device 7 at normal temperature, pressurized to 0.5Mpa, and the juice flows through sequentially for dehydration;

[0028] (4) the concentrated fruit juice enters the temporary storage tank 8;

[0029] (5) Physical and chemical analysts test the sugar content of the exported fruit juice every 4 hours, and the sugar content is controlled at 20Brix;

[0030] (6) The soft water is taken out and enters the...

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Abstract

The invention relates to a preparation method of concentrated fruit juice, which comprises the following preparation processes of: adding color fixatives of vitamin C accounting for 1 / 100000 to 5 / 10000 of the weight of fruit into washed fruit and carrying out pulping; then, separating peel and seeds from fruit pulp; pressurizing to 0.6 to 6Mpa and squeezing juice in a plate frame filter at normal temperature; filling natural fruit juice extruded by the plate frame filter into reverse osmosis equipment; pressurizing to 0.5 to 6Mpa for carrying out dewatering; and concentrating the materials to 10 to 45 Brix to obtain concentrated fruit juice. The heating and cooling process is not needed in the concentrated fruit juice preparation process, the investment of a boiler and cooling equipment is greatly reduced, natural resources such as energy sources, cooling water and the like are saved, and the discharge of CO2 is reduced.

Description

technical field [0001] The invention relates to a preparation method of concentrated fruit juice. Background technique [0002] At present, there are two heating and cooling processes in the traditional production process of concentrated fruit juice at home and abroad: the purpose of the first heating and cooling process is to extinguish the enzymes of the fruit itself to prevent browning during processing, and then add pectinase to enzymatically solution to increase the juice yield; the second heating and cooling process is to vacuum evaporate and concentrate the fruit juice that has been finely filtered and decolorized to produce concentrated juice. This production process is an intermittent process, which consumes energy to heat the juice, and needs to use water resources to cool the concentrated juice and evaporated water, and due to the high temperature during the heating process, some nutrients and flavor substances in the juice are easily destroyed. Contents of the...

Claims

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Application Information

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IPC IPC(8): A23L2/08
Inventor 刘代峰
Owner 邢台市铁塔厂