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One-step depicterizing and acid-reducing method of fruit juice with high pulp content

A high pulp and fruit juice technology, applied in food adsorption, food science, etc., can solve the problems of unsatisfactory flavor of fruit juice, restrictions on comprehensive utilization, and high fruit acid content, so as to improve the safety of fruit juice, improve production efficiency, and have a wide range of applications Effect

Active Publication Date: 2017-08-25
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, more and more people pay more attention to the nutrition and convenience of diet. Therefore, the demand for fruit juice drinks is increasing day by day, but the flavor of many fresh fruit juices is not satisfactory.
For example, citrus juices such as ponkan juice will produce after-bitterness during production and processing, and the content of fruit acids (mainly citric acid) is high, which seriously restricts their comprehensive utilization.

Method used

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  • One-step depicterizing and acid-reducing method of fruit juice with high pulp content
  • One-step depicterizing and acid-reducing method of fruit juice with high pulp content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Juicing: After the fresh fruit is measured, graded and post-ripened, it is brushed to remove the dirt on the fruit surface, and the rotten fruit, broken fruit and impurities are removed by manual selection, and then sent to the classifier for classification, and then the juice is extracted to obtain the original juice and the pomace. Discard it as animal feed, etc.

[0029] (2) Juice coarse separation: the original juice is centrifuged at 2000 rpm in a horizontal screw centrifuge to obtain the crudely separated low pulp content (pulp content less than 3%) juice and pulp, and the pulp is pumped into the recovery tank for subsequent backfilling. into the buffer tank.

[0030] (3) Juice essence separation and enzyme inactivation: The crudely separated juice is then refined, and centrifuged at 6000rpm / min with a high-speed centrifuge to separate the juice and pulp. The juice with low pulp content (the pulp content is less than 1%) is sterilized and deactivated at 85°C f...

Embodiment 2

[0034] According to as figure 1 The flow chart shown is carried out,

[0035] (1) Juicing: After the fresh fruit is measured, graded and post-ripened, it is brushed to remove the dirt on the fruit surface, and the rotten fruit, broken fruit and impurities are removed by manual selection, and then sent to the classifier for classification, and then the juice is extracted to obtain the original juice and the pomace. Discard it as animal feed, etc.

[0036] (2) Juice coarse separation: the original juice is centrifuged at 2000 rpm in a horizontal screw centrifuge to obtain the crudely separated low pulp content (pulp content less than 3%) juice and pulp, and the pulp is pumped into the recovery tank for subsequent backfilling. into the buffer tank.

[0037] (3) Juice essence separation and enzyme inactivation: The crudely separated juice is then refined, and centrifuged at 6000rpm / min with a high-speed centrifuge to separate the juice and pulp. The juice with low pulp content (...

Embodiment 3

[0044] (1) Juicing: After the fresh fruit is measured, graded and post-ripened, it is brushed to remove the dirt on the fruit surface, and the rotten fruit, broken fruit and impurities are removed by manual selection, and then sent to the classifier for classification, and then the juice is extracted to obtain the original juice and the pomace. Discard it as animal feed, etc.

[0045] (2) Juice coarse separation: the original juice is centrifuged at 4200 rpm in a horizontal screw centrifuge to obtain the coarsely separated low pulp content (pulp content less than 3%) juice and pulp, and the pulp is pumped into the recovery tank for subsequent backfilling. into the buffer tank.

[0046] (3) Separation of fruit juice essence: the crudely separated fruit juice is then refined, and centrifuged at 7500 rpm with a high-speed centrifuge to separate the fruit juice and pulp. The juice with low pulp content (the pulp content is less than 1%) is sterilized and inactivated at 90°C for 12...

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Abstract

The present invention discloses a one-step debitterizing and reducing acidity method of high pulp content juices, and belongs to the technical field of juice preparation. The method includes the following steps: juicing fresh fruits and obtaining a raw juice, centrifuging the raw juice to obtain a crude separation of juice and pulp, pumping the crude separation juice into a buffer tank, pumping the crude separation pulp into a recovery tank for the subsequent backfilling; carrying out high-speed centrifugal separation of the crude separation juice and obtaining a fine separation of juice and pulp, pumping the fine separation juice into the buffer tank, and carrying out sterilizing and inactivating enzyme at a temperature of 85 to 90 DEG C for 10s to 30s, pumping the fine separation pulp into the recovery tank for the subsequent backfilling; after sterilizing and inactivating enzyme, pumping the fine separation juice from the buffer tank to a mixed resin tank, carrying out debitterizing and reducing acidity; backfilling the pulp, carrying out vacuum concentration and obtaining the high pulp content juices. The method can realize debitterizing and reducing acidity in one resin tank, maximize retain juice flavonoids, VC and other nutrients of the juice on the premise of removing limonin and fruit acid, and ensure the juice quality.

Description

technical field [0001] The invention relates to a method for one-step debitterization and acid reduction of fruit juice with high pulp content, and belongs to the technical field of fruit juice preparation. Background technique [0002] With the improvement of people's living standards, more and more people pay more attention to the nutrition and convenience of their diets. Therefore, the demand for fruit juice beverages is increasing day by day. However, the flavor of fruit juice obtained by squeezing many fresh fruits is not satisfactory. For example, citrus juices such as ponkan juice will produce post-bitterness in the production and processing process, and the content of fruit acid (mainly citric acid) is relatively high, which seriously restricts its comprehensive utilization. Years of research have shown that the substances that cause the bitter taste of citrus juices such as ponkan juice are mainly divided into two categories: flavonoids and limonoid analogs. [000...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L5/20
CPCA23L2/04A23V2002/00A23V2300/02
Inventor 高彦祥刘青茹许洪高袁芳
Owner CHINA AGRI UNIV
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