Novel fruit-pulping process

A processing technology and fruit technology, which is applied in the processing technology field of new fruit pulping, can solve the problems of blank production of banana pulp, browning of fruit pulp, affecting product quality, etc., so as to improve the quality of fruit pulp, prevent color browning, The effect of inhibiting enzymatic browning

Inactive Publication Date: 2012-05-30
DALIAN ZHAOYANG SOFTWARE TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Too long process increases the chance of oxidation of the pulp, which often causes the color of the pulp to brown and affect the quality of the product
Especially for bananas and other fruits that are prone to browning, the long process will have a greater impact, so the domestic production of banana pulp and its processed products is almost blank.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment l

[0012] Embodiment 1: after the ripe bananas are cleaned and peeled, they are introduced into the Naimo pump with enlarged feed inlet and taper feed cavity, and simultaneously the color-protecting agent is quantitatively added to the feed inlet of the pump, and the ground banana pulp is directly Enter the tubular high-temperature enzyme sterilizer through the pipeline, inactivate the enzyme at 100°C for 10 seconds, and then quickly cool to about 45°C within 10 seconds. The cooled banana pulp passes through a pipeline filter to remove banana seeds, and then passes through Grinding and emulsifying with a pipeline-type high-speed shearing machine, the resulting banana pulp can be further sterilized at high temperature and hot-filled to make banana jam, or it can be homogenized and then spray-dried to produce banana powder. The whole process only takes more than 10 minutes .

Embodiment 2

[0013] Embodiment 2: Ripe strawberry removes the calyx, after cleaning, directly imports the improved Naimo pump with enlarged feed inlet and tapered feed cavity, and simultaneously adds antioxidants quantitatively at the feed inlet of the pump, and the broken strawberries are directly Enter the tubular high-temperature enzyme sterilizer through the pipeline, sterilize the enzyme at 105°C for 8 seconds, and quickly cool to about 40°C, the cooled strawberry pulp enters the pipeline high-speed shearing machine for further grinding and emulsification, and then passes through the pipeline The filter removes large particles, and then the strawberry pulp is batched, homogenized, sterilized and filled to prepare strawberry jam.

Embodiment 3

[0014] Embodiment 3: After the ripe mangoes are washed, they are beaten by a beater and separated into peels and cores. The mango pulp directly enters the Naimo pump with an enlarged feeding port and a tapered feeding chamber for transportation, and then passes through a high-temperature enzyme sterilizer. Inactivate the enzyme at 100°C for 10 seconds, then rapidly cool down to about 45°C, further grind it through a pipeline type high-speed shearing machine, and then remove the unground fibers through a pipeline filter, and the mango puree enters the batching tank for batching After homogenization, the remote pressure spray dryer produces mango powder.

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PUM

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Abstract

The invention relates to a novel fruit-pulping process. Fruits are properly preprocessed (washed, peeled, pitted or softened by heat), directly put into an improved mono pump with an enlarged feed inlet and a tapered feed cavity, crushed and fed, the crushed fruit material rapidly enters a pipe type high-temperature enzyme-inactivating sterilizer for rapid enzyme inactivation, and is rapidly cooled, the fruit material passes through a pipeline type high-speed shearing machine and a pipeline filter, and thereby raw pulp is produced. The technical process completely adopts a closed pipeline type flow, the structure is compact, the whole flow takes less than ten minutes, consequently, the color of the pulp can be prevented from becoming brown, and the quality of the pulp can be increased.

Description

technical field [0001] The invention relates to a novel fruit pulping processing technology. Background technique [0002] The traditional fruit pulping process is often equipped with very complicated equipment. The fruit is cleaned, killed, broken, refined, filtered, sterilized and other processes. Machines, screw pumps, colloid mills, receiving tanks, filters, storage tanks and other equipment, it often takes 30-40 minutes for fruit to be pulped, sometimes more than an hour. An excessively long process increases the chance of oxidation of the pulp, which often causes browning of the pulp and affects the quality of the product. Especially the very easy-to-brown fruit products such as banana, the influence that too long process causes is bigger, so the production of domestic banana pulp and its processed product is almost blank so far. It is an important technical task to shorten the technological process and the time used for fruit pulping as much as possible. C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23N1/02A23L1/212A23L1/064A23L19/00A23L21/12
Inventor 栾晓健
Owner DALIAN ZHAOYANG SOFTWARE TECH
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