A kind of VC apricot juice and preparation method thereof

Abstract

The invention provides a preparing method and a device for a VC apricot juice. A smashing and stone-removing device, a pulping device, a scum juice separating and filtering device and a storage tank are connected through pipelines in sequence to form a sealed isolated environment. After alcohol is adopted to disinfect the pulping device, the scum juice separating and filtering device and the storage tank, and ultraviolet ray is adopted to disinfect the smashing and stone-removing device at the same time, apricot fruits are conveyed into the smashing and stone-removing device in the sealed isolated environment and are disinfected by using the ultraviolet ray in the conveying process. The apricot fruits are subjected to smashing and stone removing by the smashing and stone-removing device, then pulped by the pulping device, and separated and filtered by the scum juice separating and filtering device to obtain juice, and finally the juice is collected by the storage tank. The VC content in the apricot juice is high. Through ultraviolet and alcohol disinfection which is two-section disinfection, a problem of nutrition component loss or deterioration caused by high-temperature disinfection is avoided, the nutrition components are not lost and the taste is more natural and pure.

Description

technical field [0001] The invention belongs to the technical field of fruit juice beverage preparation, and in particular relates to a preparation method and device for a VC-type apricot juice functional beverage. Background technique [0002] The human body cannot produce VC by itself, and when it lacks VC, it will cause scurvy. Normal people need to supplement 30-50 mg of VC every day. Every 100 grams of apricot juice contains about 10 mg of VC, and each cup of apricot juice contains about 100 grams. In this way, a cup of apricot juice for normal people every morning, noon and night can meet the basic needs of VC for one day. VC is easily oxidized and degraded by contact with air during juice production, and is also easily degraded by heat. Once the operating temperature in production exceeds 55°C, the VC content will decrease with the increase of time and temperature. [0003] In the current fruit juice processing industry, high-temperature sterilization is adopted afte...

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Problems solved by technology

[0004] The object of the present invention is to provide a kind of preparation method of VC type apricot fruit juice functional beverage, aim at solving existing fruit juice, especially when kernel uses apricot porridge sweet kernel apricot fruit as juice raw material, VC content is low in the preparation process, juice nutrition The Problem of Falling Value

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