A clarified and concentrated fruit juice preparation method

Abstract

The present invention provides a clarified and concentrated fruit juice preparation method which includes the following steps: fruits are crushed and beat to prepare fruit pulp, the fruit pulp is sent into a freezing and concentrating equipment to conduct suspended crystallization and then conduct gradual layered crystallization until all the fruit pulp is frozen, the fruit flesh and other suspended particles can be effectively blocked in the ice layer with the help of filtering bed constituted by frozen ice particles, and the concentrated juice is separated out and clarified. The preparation method eliminates the necessary processes needed for the production of conventional clarified juice such as juice squeezing, filtrating, clarifying, etc. The preparations of fruit pulp to clarified concentrated juice are all conducted in a single freezing and concentrating device, the preparation occupies less devices, the technology process and operation were simple and convenient, the investment and operating costs are low, and the energy is saved and the consumption is reduced.

Description

technical field [0001] The invention relates to a method for preparing clarified and concentrated fruit juice, in particular to a method for preparing clarified and concentrated fruit juice by a freezing method, which belongs to the technical field of food processing. Background technique [0002] Fruit juice is the fruit juice that is selected, cleaned and squeezed out of fresh fruits. It is rich in vitamins, minerals, carbohydrates and dietary fiber. It is the most nutritious part of the fruit and is easily absorbed by the human body. It is close to For fresh fruit, it is known as "liquid fruit". Fruit juice is the main form of processing and consumption of fruit in developed countries. Fruits are processed into concentrated fruit juice products, the volume and weight are greatly reduced, which can effectively reduce storage and transportation costs, and become the main fruit processing products in international trade. With the improvement of people's living standards y...

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Problems solved by technology

This method is a progressive lamellar crystallization method. Due to the limitation of refrigeration methods, concentrated juice can only be produced in small batches. Since the frozen juice is thawed from natural to complete thawing, the water is not separated and removed in the form of ice crystals, and finally needs to be resorted to. Thin-film thermal concentration removes water, which cannot reflect the low-temperature water removal advantage of freeze concentration

[0010] The patent "method and equipment for freezing and concentrating fruit juice with ultrasonic cooperative crystal growth" (authorized announcement number CN101664214B) discloses a method and equipment for freezing and concentrating fruit juice with ultrasonic cooperative crystal growth. In addition to adding an ultrasonic generator to the crystal growth tank, the In addition to accelerating the formation of crystal nuclei and the growth of ice crystals, the process flow still cannot get rid of the operation of general suspension crystallization

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