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Processing technology of concentrated apple pear clear juice

A processing technology, apple and pear technology, applied in food science and other directions, can solve problems such as affecting product quality and safety, poor gloss, easy to mix with debris, etc., to reduce the loss of nutrients, fresh taste and aroma, and improve product quality. quality effect

Inactive Publication Date: 2014-03-26
MINLE LINHE FRUIT JUICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the apple and pear juice drinks on the market are turbid, opaque, and preservative-added drinks. These drinks have poor gloss, serious precipitation, sticky taste, unstable product quality, and the presence of preservatives Harmful to human health, and easily mixed with impurities during the preparation process, affecting product quality and safety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of processing technology of concentrated apple pear clear juice, comprises the following steps:

[0026] Step 1, picking; picking apples and pears, picking out moldy and rotten fruits;

[0027] Step 2, cleaning; the hoist sprays and cleans the picked apples and pears, and washes off the soil, impurities, dust, sand, etc. attached to the raw materials;

[0028] Step 3, crushing; the cleaned apple pears are broken into jams with a particle size of 4mm by a crusher;

[0029] Step 4, pressing; use a belt press to squeeze the jam in step 3 for 50 minutes to obtain fruit juice and pomace;

[0030] Step 5, pasteurization for the first time; keep the juice squeezed out in step 4 in a pasteurization device with a temperature of 97°C for 25 seconds, then enter the cooling plate through the pipeline and quickly cool down to 49°C, and send it to Enzymatic clarification tank;

[0031] Step 6, enzymatic hydrolysis; add amylase and pectinase to the enzymatic hydrolysis clari...

Embodiment 2

[0039] A kind of processing technology of concentrated apple pear clear juice, comprises the following steps:

[0040] Step 1, picking; picking apples and pears, picking out moldy and rotten fruits;

[0041] Step 2, cleaning; the hoist sprays and cleans the picked apples and pears, and washes off the soil, impurities, dust, sand, etc. attached to the raw materials;

[0042] Step 3, crushing; the cleaned apple pears are broken into jams with a particle size of 6mm by a crusher;

[0043] Step 4, pressing; use a belt press to squeeze the jam in step 3 for 60 minutes to obtain fruit juice and pomace;

[0044] Step 5, pasteurization for the first time; maintain the juice squeezed in step 4 in a pasteurization device with a temperature of 95°C for 35 seconds, and then enter the cooling plate through the pipeline to quickly cool down to 52°C, and send it to Enzymatic clarification tank;

[0045] Step 6, enzymatic hydrolysis; add amylase and pectinase to the enzymatic hydrolysis cl...

Embodiment 3

[0053] A kind of processing technology of concentrated apple pear clear juice, comprises the following steps:

[0054] Step 1, picking; picking apples and pears, picking out moldy and rotten fruits;

[0055] Step 2, cleaning; the hoist sprays and cleans the picked apples and pears, and washes off the soil, impurities, dust, sand, etc. attached to the raw materials;

[0056] Step 3, crushing; the cleaned apple pears are broken into jams with a particle size of 5mm by a crusher;

[0057] Step 4, pressing; use a belt press to squeeze the jam in step 3 for 55 minutes to obtain fruit juice and pomace;

[0058] Step 5, the first pasteurization; the juice squeezed out in step 4 is maintained in a pasteurization device with a temperature of 96°C for 30 seconds, and then enters the cooling plate through the pipeline and quickly cools down to 50°C, and is sent to Enzymatic clarification tank;

[0059] Step 6, enzymatic hydrolysis; add amylase and pectinase to the enzymatic hydrolysis c...

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Abstract

The invention discloses a processing technology of concentrated apple pear clear juice. The processing technology comprises the following steps: sorting, washing, smashing, squeezing, pasteurizing for the first time, enzymolysis, ultrafiltration, resin decoloring, concentrating, batch can filling, pasteurizing for the second time, and sterile filling. The processing technology disclosed by the invention has the following advantages: pectinase and amylase are selected during the process of enzymolysis, so that the juice yield and the product quality are improved; by adopting pectin substance, capable of causing turbidness, in pectinase hydrolyzed juice, the juice can become clear and bright, the technology has the characteristics of convenience, simplicity and good effect, in addition, the loss of nutritional ingredients can be reduced; and by adopting macroreticular resin, the original fresh taste and fragrance of the juice can be kept.

Description

technical field [0001] The invention relates to the technical field of fruit juice processing, in particular to a processing technology for concentrated apple and pear juice. Background technique [0002] Concentrated apple pear juice is rich in nutrients and contains dietary fiber, vitamins, minerals, organic acids and other functional substances. It is widely used in beverages, fruit wine, medicine and other industries. In particular, fruit cellulose is the main component of plant cell walls. It is not a nutrient, but after the human body ingests it, it absorbs water and swells, absorbs harmful ingredients in food, stimulates gastrointestinal motility, helps digestion, accelerates excretion in the body, shortens the The time that harmful substances stay in the body can finally achieve the purpose of preventing gastrointestinal diseases, which has positive significance for the prevention of digestive tract cancer. Cellulose is also called the seventh nutrient by nutritioni...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/84A23V2002/00
Inventor 张军禄
Owner MINLE LINHE FRUIT JUICE