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Processing method of not-from-concentrate loquat juice

A processing method and technology of loquat juice, which is applied in the field of processing non-concentrated reduced loquat juice, can solve the problems of not refreshing the senses, browning of cooked taste, etc., and achieve the effect of leaping taste, pure taste and stable texture

Inactive Publication Date: 2013-06-05
FUJIAN MINZHONG ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of processing method of non-concentrated reduced loquat juice, has overcome the overheating that the product existing in the prior art is caused because of concentrating and produces cooked taste and browning and because added higher concentration colloid, Unclear paste taste problem caused by complex stabilizer

Method used

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Examples

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Embodiment Construction

[0014] In order to further clarify the technical characteristics and thinking about the non-concentrated reduction processing of loquat juice in the present invention, a detailed discussion is carried out through the following examples.

[0015] Freshly picked loquat fruits are transported to the processing plant within 4-6 hours after picking. After unloading, they are transported to the temporary storage pool through the flow tank in time. Pick and remove loquats that are rotten, cracked and moldy. Then put the loquat fruit directly into the drum-type high-temperature cooking continuous blanching tank, and adjust the blanching temperature and blanching time of the cooking continuous blanching machine according to the maturity of the fruit. Generally, the early maturity is low (about 80%). The temperature that adopts is 88-95 ℃, and the blanching time is 4-6 minutes. The temperature used for loquat fruit with relatively high maturity (more than 90%) in the later stage is 80-...

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Abstract

The invention discloses a processing method of not-from-concentrate loquat juice. The processing method comprises the following steps of: cleaning the loquat; blanching by hot water to deactivate the enzyme and soften; cooling; crushing into blocks; separating to remove the peel and denucleate; adding antioxidant color fixing solution at the same time; squeezing by a belt type squeezing machine to obtain the loquat juice; centrifuging or filtering the juice to remove large-grained pulp residues; sterilizing; cooling; filling at sterile state to obtain original loquat juice; refrigerating; blending the original loquat juice; adding granulated sugar to prepare into the not-from-concentrate loquat juice with a certain soluble concentration; fine filtering; sterilizing; thermally filling; cooling and packing. By adopting the processing method of the non-from-concentrate loquat juice, the problems in the prior art that the product is excessively heated due to concentration, the cooked taste and browning are caused accordingly, and the higher-concentration colloid and composite stabilizer are added and bring burnt taste without fresh feeling, can be overcome.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of non-concentrated reduced loquat juice. Background technique [0002] Non-concentrated reduction [Not From Concentrate (NFC)] fruit juice: refers to the fruit juice made from fresh fruits by mechanical methods such as crushing and pressing. At present, as far as loquat juice is concerned in China, the most common one is pulp beating into the loquat juice drink. [0003] Loquat is a characteristic fruit that is suitable for planting and cultivation in the low-altitude plains, hills or hillsides in southern my country. There are many varieties of loquats, and early-maturing loquats mature in early spring (late January and early February), and most varieties mature in April. It matures in June, and the late-maturing varieties mature as late as midsummer and June. Loquat is rich in vitamin C, carotenoids, reducing sugars, polysaccharides, protein, fat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04
Inventor 林梅西
Owner FUJIAN MINZHONG ORGANIC FOOD
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