Blueberry juice product on-line clarification technique and blueberry juice pectization agent

Abstract

The invention discloses a blueberry juice product on-line clarification technique and a blueberry juice pectization agent. The technique comprises the following steps successively: a) cleaning blueberry fruits; b) squeezing; c) preserving heat for enzymolysis; d) preparing a sol; e) mixing; f) fast-cooling; g) centrifugating; and h) producing finished products, etc. The complex pectization agent can coagulate with suspensions in juice rapidly and form denser coagulation products under the coordination of fast-cooling technology, so that the juice is clarified by on-line centrifugation. Residues separated from the blueberry juice by a centrifuge only account for about 1% of the total juice by weight, which means that the yield rate of the juice is largely improved and waste of resources is reduced. The amount of the pectization agent used is minimized, as it only accounts for 0.01 to 0.03% of the total juice, and thus the pectization agent cost is reduced. EDTA-2Na is combined in the formulation of the pectization agent, so that the water-solubility of gels in the pectization agent is improved, and the use of the gels is decreased. Meanwhile, some of the heavy metals in the juice are bound through complexation during pectization, and thus decomposition and loss of anthocyanins are significantly reduced, and nutritional values of the blueberry juice is guaranteed.

Description

【Technical field】 [0001] The invention relates to the processing of blueberry juice products, in particular to the online clarification technology of blueberry juice products. 【Background technique】 [0002] Blueberries are rich in nutrients such as anthocyanins, which have unique effects such as preventing brain aging, enhancing heart function, improving eyesight and anti-cancer, and have been identified as one of the five health foods for human beings by the United Nations Food and Agriculture Organization (FAO). [0003] The appearance of clarified blueberry juice products is an attractive ruby ​​color, crystal clear, and is more popular with consumers than cloudy juice products. Due to the high content of suspended solids in blueberry juice, purely using filtration to remove impurities will cause filter membrane blockage in a short period of time due to the heavy burden of filtration, and large-scale production cannot be realized. Therefore, pre-clarification of juice mu...

AI Technical Summary

Problems solved by technology

[0005] 1. After the glue is applied, the formation and sedimentation speed of the condensate is slow, and the sedimentation time is long (generally 6-48 hours), resulting in poor process continuity and low production efficiency;

[0006] 2. Because the clarification time is too long, it is easy to cause microbial contamination, resulting in micro-fermentation of the juice, which will damage the quality of the juice;

[0007] 3. The structure of the lower gelatinous aggregate is loose, and the discharged sediment accounts for a large proportion of the total juice, so the juice loss rate is relatively high;

[0008] 4. Some adhesives have too strong adsorption force, which will cause a large loss of juice flavor or nutrition