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A kind of pomegranate juice and preparation method thereof

The technology of pomegranate juice and pomegranate is applied in the field of pomegranate juice and its preparation, which can solve problems such as protein denaturation and precipitation, and achieve the effects of preventing browning, delicate taste and improved safety.

Active Publication Date: 2011-12-21
新疆玉昆仑天然食品工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thermal processing leads to protein denaturation and possible precipitation

Method used

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  • A kind of pomegranate juice and preparation method thereof
  • A kind of pomegranate juice and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The process flow chart of this embodiment can be found in figure 1 . details as follows:

[0021] (1) fruit selection: select raw pomegranate fruit without mildew, insect damage, or damage;

[0022] (2) Cleaning: Soak the pomegranate in water for 1 hour to make it absorb water, and then use an automatic fruit washing machine to clean the above-mentioned fruit, and wash the fruit at least three times;

[0023] (3) Broken: crush the pomegranate that has been cleaned and drained with a fruit crusher;

[0024] (4) Beating: After beating the crushed fruit with a beater, discharge the slag and get the juice;

[0025] (5) Centrifugation: The fruit pulp is separated from the juice slag by a centrifuge (inner pad 120 mesh nylon cloth), the centrifugation rate of the slag juice separation is 8000r / min, and there is no suspended large particle in the separated fruit juice, wherein the centrifuge is Continuous type, which can be continuously fed and separated, and the juice obt...

Embodiment 2

[0041] Change the deployment ratio of step (6) in Example 1 to 100% pomegranate juice per 1 kg, add 100 mg of vitamin C and 1 gram of citric acid, and change the processing conditions of step (10) to 600 MPa ultra-high pressure treatment for 90 seconds at normal temperature ; Other operating steps are identical with embodiment 1. The test results of the obtained pomegranate juice are shown in Tables 3 and 4.

[0042] The physicochemical index of the pomegranate juice that table 3 embodiment 2 makes

[0043] project

unit of measurement

indicators

Soluble solids

(20 ℃ , refractometer method)

％

≥12

Total acidity (calculated as citric acid)

％

≥0.18

Vitamin C

mg / kg

≥200

Vitamin B 1

mg / kg

0.5

Vitamin B 2

mg / kg

0.3

arsenic

mg / kg

≤0.2

lead

mg / kg

≤0.5

food preservatives

/

none...

Embodiment 3

[0049] Change the deployment ratio of step (6) in Example 1 to 1 kg of 100% pomegranate juice, add 300 mg of vitamin C and 3 grams of citric acid, and change the processing condition of step (10) to 200 MPa ultra-high pressure treatment for 240 seconds at normal temperature ; Other operating steps are identical with embodiment 1. The test results of the obtained pomegranate juice are shown in Tables 5 and 6.

[0050] The physicochemical index of the pomegranate juice that table 5 embodiment 3 makes

[0051] project

unit of measurement

indicators

Soluble solids

(20 ℃ , refractometer method)

％

≥12

Total acidity (calculated as citric acid)

％

≥0.22

Vitamin C

mg / kg

≥400

Vitamin B 1

mg / kg

0.5

Vitamin B 2

mg / kg

0.3

arsenic

mg / kg

≤0.2

lead

mg / kg

≤0.5

food preservatives

/

none

[0052] Th...

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Abstract

The invention discloses grenadine juice and a preparation method thereof, which belongs to the field of fruit juice processing. The grenadine juice is prepared by mixing the following components in mass ratio: 1000 parts of 100 percent of raw grenadine juice, 0.1-0.3 parts of vitamin C and 1-3 parts of citric acid. In the preparation method for the grenadine juice, an ultrahigh-pressure treatmenttechnology is adopted to carry out sterilization and enzyme deactivating, and whole grenadine fruits are pulped, thus, the original flavor and mouth feeling are kept in the processed grenadine juice,and moreover, the effective components in grenadine hulls and seeds are kept to the maximum. The grenadine juice has the effects of promoting the production of body fluid to quench thirst, killing insects, inducing astringency, astringing intestines, relieving diarrhea, stopping bleeding and the like. Through proper blending, certain peculiar smells of the grenadine juice are removed, the grenadine juice is effectively prevented from browning in the storage process, and the shelf life is prolonged.

Description

technical field [0001] The invention belongs to the field of fruit juice processing, and in particular relates to a pomegranate juice and a preparation method thereof. The method adopts an ultra-high pressure technology to process the pomegranate juice product, and the product can be eaten immediately after opening a can without heat treatment. Background technique [0002] At present, the processing technology of pomegranate juice in my country is mainly as follows: raw materials→fruit selection→cleaning→peeling and seed collection→cleaning→color protection→beating→filtration→homogenization→concentration→sterilization→filling→sealing→cooling→packing→finished product. Among them, the key sterilization step is after homogenization, that is, the pomegranate juice is input into the pasteurizer for sterilization, the sterilization temperature is controlled at 85°C to 92°C, and the sterilization time is 30 to 50s. Because the thermal sterilization temperature is too high, it is i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/52A23L2/68A23L1/302A23L33/15
Inventor 张明
Owner 新疆玉昆仑天然食品工程有限公司
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