Process for processing ice-removed fruit and vegetable concentrated juice

Abstract

The invention provides a process for processing ice-removed fruit and vegetable concentrated juice. The process sequentially comprises the following steps: (1) deactivating enzyme; (2) squeezing juice; (3) roughly filtering; (4) ultra-filtering with a ceramic membrane; (5) concentrating, namely pouring clear fruit and vegetable juice into a wide-necked flat-bottomed water tank of a freezing chamber, keeping the depth of the clear fruit and vegetable juice in the wide-necked flat-bottomed water tank being 4-6cm and the temperature in the freezing chamber being 20-30 DEG C below zero, standing to freeze the liquid surface of the clear fruit and vegetable juice in the wide-necked flat-bottomed water tank, breaking the ice layer when the thickness of the ice layer is 5mm, taking out the ice layer, and repeating the process of freezing and removing to obtain the fruit and vegetable concentrated juice; and (6) sterilizing with an aseptic filter membrane. The fruit and vegetable concentrated juice prepared by the process is clear and transparent and has sweet and delicious taste, the original flavor and nutrition of fruits and vegetables can be well maintained, and precipitate separation and turbidity generation are prevented in the storage period.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable juice processing, in particular to a processing technology for deicing concentrated fruit and vegetable juice. technical background [0002] Concentrated fruit and vegetable juice is made by squeezing fruits and vegetables out of juice and then evaporating part of the water by vacuum evaporation and concentration. Concentrated fruit and vegetable juices can be used as raw materials for beverages, and can also be diluted with water and drunk directly. However, there are still many problems in the processing of concentrated fruit and vegetable juices: (1) the clarification process is old, the clarification effect is poor, and the phenomenon of post-turbidity easily occurs during the transportation and storage of concentrated fruit and vegetable juices; method, due to the effect of high temperature and mist entrainment, it is easy to cause the loss of flavor substances and nutrients in f...

AI Technical Summary

Problems solved by technology

However, there are still many problems in the processing of concentrated fruit and vegetable juices: (1) the clarification process is old, the clarification effect is poor, and the phenomenon of post-turbidity easily occurs during the transportation and storage of concentrated fruit and vegetable juices; method, due to the effect of high temperature and mist entrainment, it is easy to cause the loss of flavor substances and nutrients in fruit and vegetable juices; (3) the use of pasteurization and high-temperature instant sterilization and other sterilization technologies will cause heat-sensitive nutrients in fruit and vegetable juices and loss of flavor substances