Grenadine juice

A technology of pomegranate juice and pomegranate, which is applied in the field of pomegranate juice and its preparation, can solve problems such as precipitation and protein denaturation, and achieve the effects of delicate taste, preventing browning, and prolonging the shelf life

Active Publication Date: 2013-05-22
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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  • Grenadine juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] For the process flow chart of this embodiment, see figure 1 . details as follows:

[0021] (1) Fruit selection: select pomegranate raw materials that are free from mildew, pests, and damage;

[0022] (2) Washing: Soak the pomegranate in water for 1 hour, make it absorb the water, and then use an automatic fruit washer to clean the above-mentioned fruits. The fruits are washed at least three times;

[0023] (3) Crushing: The pomegranate that has been washed and drained is crushed with a fruit crusher;

[0024] (4) Beating: After the crushed fruit is beaten with a beating machine, the slag is discharged and the juice is taken;

[0025] (5) Centrifugation: the fruit pulp is separated by a centrifuge (120 mesh nylon cloth). The centrifugal speed of the juice separation is 8000r / min. There are no large particles suspended in the separated juice. Among them, the centrifuge is Continuous type, continuous feeding and separation, the juice obtained after centrifugation is 100% pomegran...

Embodiment 2

[0042] The mixing ratio of step (6) in Example 1 was changed to add 100 mg of vitamin C and 1 g of citric acid per 1 kg of 100% pomegranate juice, and the treatment conditions of step (10) were changed to 600MPa ultra-high pressure treatment at room temperature for 90s ; Other operating steps are the same as in Example 1. The test results of the obtained pomegranate juice are shown in Tables 3 and 4.

[0043] Table 3 Physical and chemical indexes of pomegranate juice prepared in Example 2

[0044] project unit of measurement index Soluble solids (20 ℃ , Refractometer method) ％ ≥12 Total acidity (as citric acid) ％ ≥0.18 Vitamin C mg / kg ≥200 Vitamin B 1 mg / kg 0.5 Vitamin B 2 mg / kg 0.3

[0045] arsenic mg / kg ≤0.2 lead mg / kg ≤0.5 Food preservatives / no

[0046] Table 4 Microbial indicators of pomegranate juice prepared in Example 2

[0047] project unit of measurement index Total number of colonies Pcs / ml ≤100 Coliform count Pcs / 100ml ≤3 Pathogenic bacte...

Embodiment 3

[0051] The blending ratio of step (6) in Example 1 was changed to 300 mg of vitamin C and 3 g of citric acid per 1 kg of 100% pomegranate juice, and the treatment conditions of step (10) were changed to 200MPa ultra-high pressure treatment at room temperature for 240s ; Other operating steps are the same as in Example 1. The test results of the obtained pomegranate juice are shown in Tables 5 and 6.

[0052] Table 5 Physical and chemical indexes of pomegranate juice prepared in Example 3

[0053] project unit of measurement index Soluble solids (20 ℃ , Refractometer method) ％ ≥12 Total acidity (as citric acid) ％ ≥0.22 Vitamin C mg / kg ≥400

[0054] 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 / no

[0055] Table 6 Microbial indicators of pomegranate juice prepared in Example 3

[0056] project unit of measurement index Total number of colonies Pcs / ml ≤100 Coliform count Pcs / 100ml ≤3 Pathogenic bacte...

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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 juice processing, and specifically relates to a pomegranate juice and a preparation method thereof. The method adopts ultra-high pressure technology to process pomegranate juice products, and the products can be eaten without heat treatment. Background technique [0002] Nowadays, the main process of pomegranate juice processing in my country is: raw material → fruit selection → washing → peeling and seed removal → washing → color protection → beating → filtering → homogenization → concentration → sterilization → filling → sealing → cooling → boxing → finished product. Among them, the key sterilization step is after homogenization, that is, pomegranate juice is input into the pasteurizer for re-sterilization, the sterilization temperature is controlled at 85℃~92℃, and the sterilization time is 30~50s. As the heat sterilization temperature is too high, the photosensitivity and nutritional quality of the juice will inevit...

Claims

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Application Information

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Patent Type & Authority Patents(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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