Preparation method of concentrated clarified pineapple juice

A pineapple clear juice technology, applied in the field of preparation of pineapple concentrated clear juice, to achieve the effect of pure sweetness and good application prospects

Active Publication Date: 2016-01-20
INST OF PROCESSING & DESIGN OF AROPROD OF HAINAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the technical problems existing in the existing production of pineapple concentrated clear juice,...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of pineapple concentrated clear juice, comprising the following steps:

[0028] 1) The pineapple pulp made by crushing and beating 2000.15 g of the cleaned and peeled pineapple fresh fruit is for subsequent use;

[0029] 2) heating and gelatinizing the pineapple pulp, the heating time is 20min, and the heating temperature is 50°C;

[0030] 3) adding 0.045% pectinase and 0.07% cellulase to the gelatinized pineapple pulp for enzymolysis treatment, the enzymolysis temperature is 45°C, and the enzymolysis time is 1h;

[0031] 4) The pineapple pulp treated in step 3) was subjected to an enzyme-inactivating treatment at 80° C. for 20 minutes, and the enzyme-inactivating-treated pineapple pulp was squeezed, and then filtered through a 0.8-micron microporous liquid positive pressure filter , get 1696.37g pineapple juice;

[0032] 5) adding 0.05% chitosan and 0.1% activated carbon to the pineapple juice processed in step 4) for clarification treatment, and...

Embodiment 2

[0037] A preparation method of pineapple concentrated clear juice, comprising the following steps:

[0038] 1) 2000.26 g of fresh pineapple fruit cleaned and peeled is crushed and beaten to make pineapple pulp for subsequent use;

[0039] 2) heating and gelatinizing the pineapple pulp, the heating time is 20min, and the heating temperature is 53°C;

[0040] 3) adding 0.05% pectinase and 0.075% cellulase to the gelatinized pineapple pulp for enzymolysis treatment, the enzymolysis temperature is 50°C, and the enzymolysis time is 2 hours;

[0041] 4) The pineapple pulp treated in step 3) was subjected to an enzyme-inactivating treatment at 83° C. for 25 minutes, and the enzyme-inactivating-treated pineapple pulp was squeezed, and then filtered through a 0.8-micron microporous liquid positive pressure filter , get 1770.83g pineapple juice;

[0042] 5) adding 0.1% chitosan and 1% activated carbon to the pineapple juice processed in step 4) for clarification, and taking the clarif...

Embodiment 3

[0047] A preparation method of pineapple concentrated clear juice, comprising the following steps:

[0048] 1) 2000.23 g of fresh pineapple fruit cleaned and peeled is crushed and beaten to make pineapple pulp for subsequent use;

[0049] 2) heating and gelatinizing the pineapple pulp, the heating time is 20min, and the heating temperature is 55°C;

[0050] 3) adding 0.055% pectinase and 0.085% cellulase to the gelatinized pineapple pulp for enzymolysis treatment, the enzymolysis temperature is 55°C, and the enzymolysis time is 3h;

[0051] 4) The pineapple pulp treated in step 3) was subjected to an enzyme-inactivating treatment at 85° C. for 30 minutes, and the enzyme-inactivating-treated pineapple pulp was filtered through a 0.8-micron microporous liquid positive pressure filter to obtain 1744.80 g pineapple juice;

[0052] 5) adding 1.0% chitosan and 1.5% activated carbon to the pineapple juice processed in step 4) for clarification treatment, and taking the clarified ju...

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PUM

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Abstract

The invention discloses a preparation method of concentrated clarified pineapple juice. The preparation method comprises the following steps: crushing and pulping washed and peeled pineapples; heating and gelatinizing pineapple pulp; carrying out enzymolysis and enzyme deactivation, and squeezing to obtain juice and filtering to obtain pineapple juice; clarifying the pineapple juice, and centrifuging to obtain separated liquid; carrying out de-coloring and de-acidifying treatment on the separated liquid to obtain clarified pineapple juice; concentrating the clarified pineapple juice in vacuum and at a low temperature; and sterilely filling to prepare the concentrated clarified pineapple juice. With the adoption of the preparation method of the concentrated clarified pineapple juice, provided by the invention, the squeezing rate of the pineapples is further improved through a compound enzymolysis optimization technology, so that the common level in the industry is improved to be more than or more than 80% from 70% and is improved by 14.3%; an optimal multi-section resin de-coloring and de-acidifying technology is utilized so that the de-acidifying effect of pineapple pulp reaches 92.18%, the color changing index is reduced by 75.86% and the light transmittance reaches 98.36%; and the de-acidifying effect and the light transmittance are effectively improved and the color changing index is remarkably reduced.

Description

technical field [0001] The invention relates to a preparation method of concentrated clear pineapple juice, which belongs to the field of food processing. Background technique [0002] Pineapple (Ananascomosus), also known as pineapple, is native to South America. After bananas and citrus, it is the third largest tropical fruit in the world. Its fruit is sweet and delicious, rich in various vitamins, dietary fiber and bromelain, and is very popular among people. In international trade, pineapple trade is mostly carried out in three forms: fresh pineapple fruit, canned pineapple and concentrated pineapple juice. In recent years, China's pineapple production has grown rapidly, which has accelerated the development of the pineapple processing industry. As a new product form of tropical fruit processing, the trade volume of pineapple clear juice in the international market is increasing rapidly, and the industrial scale is increasing. Pineapple clear juice can not only be us...

Claims

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Application Information

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IPC IPC(8): A23L2/10A23L2/84A23L2/70A23L2/78
CPCA23L2/10A23L2/70A23L2/78A23L2/84A23V2002/00A23V2250/511A23V2300/24A23V2300/34
Inventor 康效宁吉建邦
Owner INST OF PROCESSING & DESIGN OF AROPROD OF HAINAN ACADEMY OF AGRI SCI
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