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Apple juice and preparation method thereof

A technology of apple juice and apples, applied in the field of apple juice and its preparation, which can solve the problems of complex preparation of preservatives, nutritional damage of apple juice, loss of flavor, etc., to maintain flavor and nutrients, reduce enzymatic change and browning, VC The effect of loss below

Active Publication Date: 2011-11-02
CHINESE ACAD OF AGRI MECHANIZATION SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Apples are heat-sensitive agricultural products, and thermal processing can easily lead to nutritional damage, browning, flavor loss, and texture changes in apple juice, which will reduce the product quality of apple juice.
The application number is "200810244738", and the Chinese invention patent application titled "A Apple Juice Beverage" discloses an apple juice with a preservative extracted from orange peel and a preparation method of the preservative, which can prolong the life of the apple juice drink. shelf life, but this invention application does not involve the specific production method of apple juice, and the production of the preservative added in apple juice is also relatively complicated, which increases the production cost of apple juice

Method used

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  • Apple juice and preparation method thereof
  • Apple juice and preparation method thereof
  • Apple juice and preparation method thereof

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preparation example Construction

[0040] see figure 1 , figure 1 It is a flow chart of the preparation method of the present invention. The preparation method of apple juice of the present invention, comprises the steps:

[0041] a. Preprocessing steps;

[0042] b, apple juice step;

[0043] c, apple juice deployment steps;

[0044] d, apple juice homogenization and vacuum degassing steps;

[0045] e. Apple juice filling and sealing steps;

[0046] f, apple juice ultra-high pressure sterilization step.

[0047] see figure 2 , figure 2 It is a flow chart of preprocessing steps in an embodiment of the present invention. Wherein, the preprocessing step a includes:

[0048] a1. Apple selection and cleaning steps: select fresh, complete fruit shape, uniform maturity and size, and no pests, no damage, no rotten apples, rinse the surface of the apples with clean water, and remove the silt and impurities on the surface;

[0049] a2, apple peeling and core removal step: the cleaned apples are peeled and co...

Embodiment 1

[0068] Select fresh apples with complete fruit shape, uniform maturity and size, no pests, no damage, and no rot. Rinse the apples with clean water to remove the sediment and impurities on the surface; use a special manual peeling knife or mechanical peeling to eliminate The thickness of the peel is within 1.2mm. Cut in half longitudinally along the suture line with a knife, and the cut surface should be smooth. Then use a knife to remove the core and handle, and keep the length of the cut at 20mm. Soak in a mixed aqueous solution of 0.1% VC and 0.1% citric acid for 10 minutes to protect the color.

[0069] Drain the color-protected apple pieces and put them in a press to squeeze the juice. The squeezed slurry was filtered through a centrifugal filter (300r, 20min) with a sieve of 100 mesh to obtain apple juice. 70% sugar solution is used to prepare apple juice with 12% sugar content, and then 0.6g VC and 1g citric acid are required for every 1kg of fruit juice.

[0070] T...

Embodiment 2

[0072] Select fresh apples with complete fruit shape, uniform maturity and size, no pests, no damage, and no rot. Rinse the apples with clean water to remove the sediment and impurities on the surface; use a special manual peeling knife or mechanical peeling to eliminate The thickness of the peel is within 1.2mm. Use a knife to cut in half longitudinally along the suture line. Larger apples can be cut into 4 pieces, and the cut surface should be smooth. Remove the core and handle with a knife, and keep the length of the cut at 15mm. Soak in a mixed aqueous solution of 0.1% VC and 0.1% citric acid for 5 minutes to protect the color.

[0073] Drain the color-protected apple pieces and put them in a press to squeeze the juice. The squeezed slurry was filtered through a centrifugal filter (2800r, 15min) with a screen of 120 mesh to obtain apple juice. 70% sugar solution is used to prepare apple juice with 9% brix, and then 0.5g VC and 1.2g citric acid are required for every 1kg...

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Abstract

The invention relates to an apple juice and a preparation method thereof. The preparation method comprises the following steps: preprocessing; juicing apples; blending raw apple juice; homogenizing the apple juice, and carrying out vacuum degasification; filling the apple juice, and sealing; and carrying out extra-high-pressure sterilization on the apple juice. The apple juice is the product processed by the preparation method. By carrying out extra-high-pressure sterilization at normal temperature, the invention can effectively reduce enzymatic change and browning caused by thermal reaction in the processing course of the apple juice, solve the problems of mouthfeel and flavor degradation and nutrient loss of the product caused by high-temperature heating sterilization during the traditional thermal sterilization processing, and favorably keep the natural flavor and nutrient of the product.

Description

technical field [0001] The invention relates to an apple juice and a preparation method thereof, in particular to an apple juice which is sterilized by ultra-high pressure and is suitable for large-scale industrial production and a preparation method thereof. Background technique [0002] At present, apple juice processing mainly adopts traditional thermal processing technology. For example, the patent No. is " ZL03113241 ", and the apple juice processing method disclosed in the Chinese invention patent named "a kind of apple juice and its preparation method" is packaged and preserved after high-temperature sterilization. Apples are heat-sensitive agricultural products, and thermal processing can easily lead to nutritional damage, browning, loss of flavor, and texture changes in apple juice, which will reduce the product quality of apple juice. The application number is "200810244738", and the Chinese invention patent application titled "A Apple Juice Beverage" discloses an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/02
Inventor 李树君韩清华吴晗李仪凡刘斌
Owner CHINESE ACAD OF AGRI MECHANIZATION SCI
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