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Method for producing pomegranate juice

A technology of pomegranate juice and pomegranate seeds, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of sensory quality decline, inability to directly face end consumers, loss of nutrients, etc., so as to overcome the quality decline and have a good application prospect. and promotion of value, preservation of sensory and nutritional quality

Inactive Publication Date: 2015-03-11
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of traditional pomegranate juice processing, a certain degree of heating is required in clarification, concentration, sterilization and other links to meet the product process requirements, which not only causes the loss of nutrients due to heat, but also leads to a decline in sensory quality
In addition, the traditional concentration technology will concentrate the juice to a higher sugar content, which cannot be directly used by end consumers

Method used

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  • Method for producing pomegranate juice
  • Method for producing pomegranate juice
  • Method for producing pomegranate juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] After the raw materials are cleaned and impurity removed, the pomegranates are sorted to remove rotten fruits. The sorted pomegranates are peeled and seeded. The capsuled pomegranate seeds are then placed in a juicer for juice extraction. The obtained crude pomegranate juice is subjected to continuous centrifugation at a speed of 3000 rpm / min. Then the pomegranate juice obtained after centrifugation is subjected to ultrafiltration. The ultrafiltration pressure is 3bar and the temperature is 30°C. It is a continuous treatment. The obtained clarified juice is concentrated by reverse osmosis. After being 18Brix, the obtained concentrated juice was treated at 500 MPa, 10-30° C. for 5 minutes with ultra-high pressure to obtain the pomegranate juice provided by the present invention.

[0018] Detection of pomegranate juice quality before and after ultrafiltration, reverse osmosis and ultra-high pressure:

[0019] 1) Detect the quality of the crude pomegranate juice before ...

Embodiment 2

[0031] After the raw materials are cleaned and impurity removed, the pomegranates are sorted to remove rotten fruits. The sorted pomegranates are peeled and seeded. The capsuled pomegranate seeds are then placed in a juicer for juice extraction. The obtained crude pomegranate juice is subjected to continuous centrifugation at a speed of 2000 rpm / min. Then the pomegranate juice obtained after centrifugation is subjected to ultrafiltration. The ultrafiltration pressure is 2bar and the temperature is 25°C. After being 15Brix, the obtained concentrated juice was treated at 300 MPa, 10-30° C. for 2 minutes with ultra-high pressure to obtain the pomegranate juice provided by the present invention.

[0032] The pH value, soluble solids content, total acid content, L* value, a* value, b* value, total phenol and anthocyanin content of pomegranate juice obtained in this example have no substantial difference from Example 1.

Embodiment 3

[0034] After the raw materials are cleaned and impurity removed, the pomegranates are sorted to remove rotten fruits. The sorted pomegranates are peeled and seeded. The capsuled pomegranate seeds are then placed in a juicer for juice extraction. The obtained crude pomegranate juice is subjected to continuous centrifugation at a speed of 2500 rpm / min. Then the pomegranate juice obtained after centrifugation is subjected to ultrafiltration, the ultrafiltration pressure is 2.5bar, and the temperature is 25°C. It is a continuous treatment. The obtained clarified juice is concentrated by reverse osmosis. After the sugar content reaches 16Brix, the obtained concentrated juice is treated at 350MPa and 10-30°C for 3 minutes with ultra-high pressure to obtain the pomegranate juice provided by the invention.

[0035] The pH value, soluble solids content, total acid content, L* value, a* value, b* value, total phenol and anthocyanin content of pomegranate juice obtained in this example...

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Abstract

The invention discloses a method for producing pomegranate juice. The method comprises the following steps: juicing pomegranate seeds with capsule dressing, collecting the pomegranate juice, centrifuging, performing ultrafiltration on the centrifuged pomegranate juice, collecting the filtrate, performing reverse osmosis concentration until the sugar degree of the filtrate is 15-25 Brix, and performing ultra-high pressure treatment, thereby obtaining the pomegranate juice. By adopting the method, the pomegranate juice can be clarified, concentrated and sterilized at the room temperature, the original sensation and nutrition property of the pomegranate juice can be well maintained, and thus a very good market application prospect is achieved.

Description

technical field [0001] The invention belongs to the field of food and relates to a method for producing pomegranate juice. Background technique [0002] Pomegranate is rich in nutrition and unique in taste, and is widely welcomed by consumers. Pomegranate is rich in vitamins, minerals, anthocyanins, flavonoids, alkaloids and other biologically active ingredients. my country is rich in pomegranate resources, and the main producing areas are Anhui, Shandong, Yunnan, Shaanxi, Sichuan and Xinjiang. With the continuous development of the agricultural product market, the pomegranate processing industry has also achieved rapid development. Pomegranate is rich in phenols, anthocyanins and other components, which have anti-oxidation effects and have broad application prospects in anti-aging, scavenging free radicals, and beauty. Among them, anthocyanin is its main color pigment, which makes pomegranate juice have an attractive color. [0003] Pomegranate juice is the main product ...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L1/212A23L2/70A23L19/00
CPCA23L2/085A23L2/42A23L2/74A23V2002/00
Inventor 吴继红满国威廖小军赵文婷高林
Owner CHINA AGRI UNIV
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