Peach juice and preparation method thereof

A technology for peach juice and peach pieces, applied in the field of peach juice and its preparation, can solve the problems of inability to guarantee flavor and sensory quality, difficult to see pure peach juice products, perishability, etc., to simplify the packaging process and prevent endogenous enzymes. Browning-promoting, easy-to-operate effect

Active Publication Date: 2013-05-01
FOODSTUFF INST BEIJING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the advantage of high static pressure technology is that it avoids the destruction of heat-sensitive components of fruit juice by heat sterilization, which is conducive to maintaining the original flavor and nutritional quality of fruit juice, but for peach juice, it is easy to be corrupted, browned and cloudy. Simply applying the existing high static pressure technology for apple juice or orange juice, although it can maintain the nutritional quality of peach juice, it cannot guarantee the maintenance of its flavor and sensory quality (color and turbidity stability) during storage
This is also the main reason why it is difficult to see pure peach juice products in the fresh juice market

Method used

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Experimental program
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Effect test

Embodiment 1

[0035] The preparation method of peach juice is to wash the picked fresh peaches, cut them into 6-8 small pieces, and then process them according to the following steps:

[0036] (1), blanching: put the cut peach pieces in boiling water for 2 minutes.

[0037] (2) Juicing: squeeze the blanched peach pieces to obtain the primary product of peach juice. Using a screw juicer (the juice squeezed out by the screw juicer can be directly homogenized, and the pomace is collected through another outlet) to repeatedly squeeze twice, that is, after the first squeeze, the filtered pulp and peel Squeeze twice, collect the peach juice that squeezes out; Add 0.1% sodium erythorbate (in the form of a 1% solution) of the total weight of peach pieces when squeezing the juice to avoid browning of the peach juice during the squeezing process.

[0038] (3), homogenization: control the pressure of the homogenizer to 20-30MPa, and homogenize twice.

[0039] (4), adjust pH value: adopt citric acid ...

Embodiment 2

[0056] Raw materials—cleaning—cutting into pieces (each peach is cut into 6-8 small pieces)—blanching (boiling water, 3min) juicing (adding D-sodium erythorbate with a mass concentration of 1%, D- The quality of sodium erythorbate is 0.1% of the peach block weight)—homogeneous (20-30MPa, twice)—allocation (using citric acid to adjust the pH to about 3.7)—bag vacuum sealing—high static Pressure treatment (650MPa, 15min) - finished product.

[0057] The results show that after the above treatment, the microorganisms in the peach juice can be completely reduced by more than 7 logarithms, and the polyphenol oxidase (PPO) and lipoxygenase (LOX) in the peach juice can be completely inactivated, and the pectin methyl ester can be inactivated. The activity of the enzyme (PME) is about 60.4%. And the peach juice can be stored for more than 3 months under cold storage and room temperature conditions, and maintain good peach flavor under cold storage conditions.

Embodiment 3

[0059] Raw materials—cleaning—cutting into pieces (each peach is cut into 6-8 small pieces)—blanching (boiling water, 1.5min) juicing (adding a mass concentration of 1% D-sodium erythorbate solution at the same time, D - the quality of sodium erythorbate is 0.1% of the weight of the peach block) - homogeneous (20-30MPa, twice) - deployment (using sodium citrate to adjust the pH to about 3.7) - bagging and vacuum sealing - High static pressure treatment (550MPa, 20min) - finished product.

[0060] The results show that after the above treatment, the microorganisms in the peach juice can be completely reduced by more than 7 logarithms, and the polyphenol oxidase (PPO) and lipoxygenase (LOX) in the peach juice can be completely inactivated, and the pectin methyl ester can be inactivated. The activity of the enzyme (PME) is about 66.9%. And the peach juice can be stored for more than 3 months under cold storage and room temperature conditions, and maintain good peach flavor under...

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Abstract

The invention discloses a peach juice and a preparation method thereof. The peach juice preparation method comprises the steps of: (1) blanching is carried out, wherein peach blocks are placed in boiling water for 1.5-3min; (2) juicing is carried out, wherein the blanched peach blocks are pressed and peach juice crude product is obtained; (3) homogenization is carried out, wherein the peach juice crude product is homogenized; (4) pH value is regulated, wherein the pH value of the peach juice crude product is regulated to 3.7-4.0; (5) vacuuming and sealing are carried out, wherein the pH-regulated peach juice crude product is bagged, vacuumed and sealed, such that bagged peach juice crude product is obtained; and (6) high-static-pressure processing is carried out, wherein the bagged peach juice crude product is placed in a processing vessel of a high-static-pressure device; the pressure is increased to 500-700MPa, and is maintained for 10-20min, such that the peach juice is obtained. With the method provided by the invention, various defects of prior arts are solved; prepared peach juice has stable color and turbidity; nutrient loss is prevented; and the peach juice storage life is long.

Description

technical field [0001] The invention relates to food processing technology, in particular to peach juice and a preparation method thereof. Background technique [0002] Freshly squeezed peach juice currently on the market is generally prepared by thermal sterilization technology. Although it can effectively kill microorganisms in peach juice, thermal processing will lead to deterioration of the color, aroma, taste, nutrition, texture and other qualities of peach juice. , so that the product loses its original freshness, nutrition and function, and it is difficult to retain the local flavor of fresh peaches. With the enhancement of people's consumption awareness and the improvement of living standards, traditional thermal processing technology can no longer fully meet people's requirements for high-quality food. Therefore, improving the quality of processed food, effectively preventing changes in color, aroma, taste, nutrition, and texture during food processing, and meeting...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/42
Inventor 徐增慧郭宏吕晓莲贾建会彭义交柴萍萍金杨田旭
Owner FOODSTUFF INST BEIJING
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