Technology and device for co-producing tight-peel citrus juice and mashed pulp

A technology of fruit juice and fruit puree, which is applied in the field of comprehensive utilization of citrus fruit juice and fruit puree, which can solve the problems of affecting the filtration effect of pectin liquid, the quality of pectin finished products, the obstacles of rinsing and filtration process, and the waste of fruit puree resources. Achieve the effects of increasing processing utilization, increasing product added value, and reducing waste emissions

Active Publication Date: 2014-12-10
ZHEJIANG JINMING BIOLOGICAL SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When extracting pectin from the peel, because the peel residue contains a lot of sugar and pulp debris, it will cause obstacles to the rinsing and filtration process, affecting the filtration effect of the pectin solution and the quality of the finished pectin product.
[0006] 3. The pulp residue sticks to the peel in the squeezed residue, wasting precious puree resources and causing environmental pollution

Method used

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  • Technology and device for co-producing tight-peel citrus juice and mashed pulp
  • Technology and device for co-producing tight-peel citrus juice and mashed pulp
  • Technology and device for co-producing tight-peel citrus juice and mashed pulp

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The co-production process 1 of citrus fruit juice and fruit puree comprises the following steps in sequence:

[0045] a) Take 1000kg of navel orange variety "Pengna" fruit, soak it in disinfectant water containing 0.2‰ available chlorine for 5 minutes, and then spray it once with clear water;

[0046] b) Blanch the cleaned fruit in hot water at 95°C for 1.5 minutes, and manually peel the fruit while it is still hot to obtain 245 kg of peel, which is used to extract essential oil, pectin, flavonoids and cellulose;

[0047] c) removing the core of the peeled fruit balls with a corer to obtain 53 kg of fruit cores for extracting pectin, flavonoids and cellulose;

[0048] d) With the fruit balls after core removal, the fruit juice, fruit puree and capsule coating are separated by a secondary separator to obtain 525kg of fruit juice, 146kg of fruit pulp, and 31kg of rough capsule coating;

[0049] e) The fruit juice is sterilized at 110° C., 6S, rapidly cooled to 40° C., pa...

Embodiment 2

[0052] The co-production process 2 of tangerine juice and puree comprises the following steps in sequence:

[0053] a) Take 1000kg of lemon variety "Lisbon" fruit, soak it in disinfectant water containing 0.2‰ available chlorine for 5 minutes, and then spray it once with clear water;

[0054]b) Blanch the washed fruit in hot water at 95°C for 2 minutes, and manually peel the fruit while it is hot to obtain 251 kg of peel, which is used to extract essential oil, pectin, flavonoids and cellulose;

[0055] c) removing the core of the peeled fruit balls with a corer to obtain 56 kg of fruit cores for extracting pectin, flavonoids and cellulose;

[0056] d) With the fruit balls after core removal, the fruit juice, fruit puree and capsule coating are separated by a secondary separator to obtain 546kg of fruit juice, 102kg of fruit pulp, and 45kg of rough capsule coating;

[0057] e) The fruit juice is sterilized at 105° C., 4S, rapidly cooled to 40° C., packed in a 20 L aseptic bag...

Embodiment 3

[0060] The co-production process 3 of citrus fruit juice and fruit puree includes the following steps in sequence:

[0061] a) Take 1000kg of grapefruit variety "Maxu Seedless" fruit, soak it in disinfectant water containing 0.2‰ available chlorine for 5 minutes, and then spray it once with clear water;

[0062] b) Blanch the washed fruit in hot water at 98°C for 1 min, and manually peel the fruit while it is hot to obtain 232 kg of peel, which is used to extract essential oil, pectin, flavonoids and cellulose;

[0063] c) removing the core of the peeled fruit balls with a corer to obtain 48 kg of fruit cores for extracting pectin, flavonoids and cellulose;

[0064] d) The fruit balls after core removal are separated from fruit juice, fruit puree and capsule coating with a secondary separator to obtain 565kg of fruit juice, 112kg of fruit pulp, and 43kg of rough capsule coating;

[0065] e) The fruit juice is sterilized at 108° C., 4S, rapidly cooled to 40° C., packed in a 20...

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Abstract

The invention relates to a technology and device for co-producing tight-peel citrus juice and mashed pulp. In the technology, a hot peeling method is employed. Fruit cores and degraded shriveled seeds attached to the fruit cores are removed through a core-poking machine. Pulp peels, juice and the mashed pulp are effectively separated through a double-pathway separator. The fruit, after being subjected to UHT, is packaged in sterile bags and is stored at a cool environment with a temperature being 0-4 DEG C. The mashed pulp is packaged in a quick-freezing manner and is frozenly stored under -18 DEG C. The fruit cores and the pulp peels are used as raw materials for extracting pectin, flavonoids and celluloses. The fruit juice is excellent in flavor. The mashed pulp is clean and fine. The pulp peels are free of pulp residues and are an excellent raw material for extracting the pection, the flavonoids and the celluloses. By means of the technology, a processing use ratio of the tight-peel citrus fruit is increased and a cleanness process of the tight-peel citrus fruit is achieved so that environmental pollution is reduced.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a technology for comprehensive utilization of fruit juice and puree of tight-skinned citrus (sweet orange, lemon, grapefruit, etc.) in citrus processing. Background technique [0002] China is the largest producer of citrus in the world. The output of citrus with tight skins such as sweet oranges, lemons and grapefruits has exceeded 13 million tons, and citrus with tight skins is mainly used in the manufacture of juice. At present, my country's tight-peeled citrus juice production technology and equipment are mainly imported from the United States, Italy, Japan and other countries, using FMC, Brown and Andison and other types of citrus juice presses, and the process used is whole fruit or half fruit with skin press. [0003] The process of pressing with skin has the characteristics of large throughput, high juice yield, labor saving, etc., but there are also the followi...

Claims

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Application Information

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IPC IPC(8): A23L2/06
CPCA23L2/06A23L2/42A23L2/72
Inventor 方修贵赵凯曹雪丹方利明
Owner ZHEJIANG JINMING BIOLOGICAL SCI & TECH
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