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Fruit and vegetable juice and non-thermal preparation method thereof

A fruit and vegetable juice and vegetable technology, applied in the field of non-thermal preparation of fruit and vegetable juice and its beverages, can solve the problems of restricting the commercial application of HHP, poor sterilization effect, energy loss, etc., to ensure product quality, functional nutrition, and small nutritional loss , Guarantee the effect of safety and quality

Active Publication Date: 2015-03-11
新疆新康农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

HHP has good sterilization effect on high-acid food, but poor sterilization effect on low-acid food. At the same time, higher pressure will cause equipment loss and energy loss. These problems restrict the commercial application of HHP

Method used

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  • Fruit and vegetable juice and non-thermal preparation method thereof
  • Fruit and vegetable juice and non-thermal preparation method thereof
  • Fruit and vegetable juice and non-thermal preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] The processing of embodiment 1, HPCD-HHP papaya juice beverage

[0045] (1) Raw material pretreatment: select mature papaya without rot, no pests and mechanical damage, clean it, peel the clean papaya, remove seeds, and cut into slices of about 4mm;

[0046] (2) Blanch: Slice papaya, scald with water steam for 5 minutes, and cool down rapidly with drinking water;

[0047] (3) Beating: mix the blanched papaya slices with drinking water in a mass ratio of 1:4, use a beater to beat, and obtain papaya juice;

[0048] (4) Allocate: add food-grade white granulated sugar and food-grade citric acid to papaya juice for flavoring, the addition of white granulated sugar and citric acid is all based on the quality of papaya juice, and the addition of white granulated sugar is papaya. 8% of the quality of papaya juice, the addition of citric acid is 0.2% of the quality of papaya juice;

[0049] (5) Glue mill, homogenization, degassing: use colloid mill and homogenizer to carry out...

Embodiment 2

[0058] The processing of embodiment 2, HPCD-HHP strawberry juice beverage

[0059] (1) Raw material pretreatment: select fresh, complete, non-rotten strawberries, clean them, remove the leaves, and cut them into slices of about 4mm;

[0060] (2) Blanching: Slice the strawberries, blanching with water steam for 2 minutes, and cooling down rapidly with drinking water;

[0061] (3) Beating: mix the blanched strawberry slices with drinking water at a ratio of 1:1.5, and beat with a beater to obtain strawberry juice;

[0062] (4) Deployment: Add food-grade white sugar and food-grade citric acid to strawberry juice for seasoning. The amount of white sugar and citric acid is based on the quality of strawberry juice. 10% of the quality, the addition of citric acid is 0.3% of the quality of papaya juice;

[0063] (5) Rubber mill, homogenization, and degassing: Use a colloid mill and a homogenizer to perform rubber milling and homogenization of the prepared strawberry juice in turn. T...

Embodiment 3

[0073] The processing of embodiment 3, HPCD-HHP mango juice beverage

[0074] (1) Raw material pretreatment: select fresh, complete, non-rotten mangoes, clean them, and cut them into slices of about 4mm;

[0075] (2) Blanching: Slice the mangoes, blanching them with steam for 3 minutes, and cooling them down quickly with drinking water;

[0076] (3) Beating: mix the blanched mango slices with drinking water at a ratio of 1:3, and beat with a beater to obtain mango juice;

[0077] (4) Deployment: Add food-grade white sugar and food-grade citric acid to mango juice for seasoning. The amount of white sugar and citric acid is based on the quality of mango juice. 9% of the quality, the addition of citric acid is 0.2% of the quality of mango pulp;

[0078] (5) Rubber mill, homogenization, and degassing: Use a colloid mill and a homogenizer to carry out rubber milling and homogenization of the prepared mango juice in turn. The number of rubber milling is 3 times, and then carry out...

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Abstract

The invention discloses a fruit vegetable juice and a non-thermal preparation method thereof. The method comprises the following steps: 1) carrying out colloid milling, homogenization and degassing on the juice prepared by blanching fruits or vegetables in sequence, carrying out pressure maintaining in atmosphere of carbon dioxide with pressure intensity of 5-6MPa, releasing the pressure to normal pressure after the pressure maintaining, and collecting the obtained semi-finished product; 2) cooling the semi-finished product obtained in the step 1), carrying out pressure maintaining at normal temperature with pressure intensity of 100-300MPa, and releasing the pressure after the pressure maintaining to obtain the fruit and vegetable juice. The method has the advantages of ensuring the safety and nutrition of the good while passivating the endogenous enzyme and killing the microorganism, and being efficient, energy-saving, green and environment-friendly.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a non-thermal preparation method for fruit and vegetable juices and beverages thereof. Background technique [0002] my country is recognized as a major producer of fruits and vegetables in the world. It produces a large amount of fruits and vegetables every year, most of which are fresh food, and a small part is processed into vegetable juice. The production of fruit and vegetable juice can not only increase the proportion of deep processing of fruits and vegetables, improve the utilization rate of resources, but also adjust the off-peak season and increase farmers' income. [0003] Thermal sterilization technology has a history of more than 200 years. For a long time, thermal sterilization technology has been widely used in fruit and vegetable juice processing due to its economical and effective advantages. Although thermal sterilization can effectively kill pathogenic bacteria, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/70A23L2/76
CPCA23L2/02A23L2/70A23L2/76
Inventor 吴继红陈冬胡小松廖小军左亚文
Owner 新疆新康农业发展有限公司
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