Method for inhibiting post haze of fruit juice

A post-turbidity and juice technology, which is applied in the field of inhibiting post-turbidity of juice, can solve problems such as post-turbidity of juice, and achieve the effect of inhibiting post-turbidity of juice.

Inactive Publication Date: 2016-04-06
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the added clarifying agent and other substances are sometimes mixed into the product and cause the post-turbidity of the juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Juicing: Select Pinggu peaches with good appearance, wash and cut into pieces, squeeze the juice with a juicer, and then filter with four layers of gauze to remove large particles;

[0026] (2) the fruit juice that step (1) obtains is pumped into the high-pressure carbon dioxide device reaction kettle of the high-pressure carbon dioxide sterilizer that the patent No. is ZL200520132590. The treatment temperature is 50°C, and the pressure holding time is 5 minutes. After the pressure is released, the juice is output from the material outlet to the material tank;

[0027] (3) Juice standing: the juice output in step (2) is left standing at room temperature for 30min in the material tank;

[0028] (4) Sediment removal: centrifuge the fruit juice obtained in step (3) under the conditions of 3500 g and 3 min at room temperature.

[0029] In addition, according to the above method, but the juice that has not undergone the high-pressure carbon dioxide treatment step is use...

Embodiment 2

[0032] According to the step of embodiment 1, only the processing pressure of step (2) is changed into 30MPa, and processing temperature is changed into 40 ℃, and the pressure holding time is changed into 3min; The standing time of step (3) is changed into 20min; Other operating steps and Example 1 is the same.

[0033] This embodiment has obtained peach juice with higher stability equally. While the control group showed a large amount of precipitation after being placed for 60 hours, that is, the post-turbidity phenomenon had already occurred, while the treatment group still maintained good turbidity stability, and no obvious precipitation was formed.

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PUM

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Abstract

The invention discloses a method for inhibiting post haze of fruit juice. The method comprises the following steps that after the fruit juice is subjected to high-pressure carbon dioxide processing, standing and centrifugation are performed, and supernate is collected. In the high-pressure carbon dioxide processing step of the method, the pressure intensity of carbon dioxide is 10-30 MPa, processing temperature is 35-50 DEG C, the holding time is 3-10 minutes, the stand time is 20-40 minutes, room temperature is adopted, the centrifugal rotational speed is 2500-5000 g, room temperature is adopted, and the centrifugal time is 2-5 minutes. By the adoption of the method, protein and polyphenols easily precipitating in the fruit juice can be effectively removed, a post haze phenomenon of the fruit juice can be obviously inhibited, meanwhile microbes in the fruit juice can also killed to some extent, the carbon dioxide dissolved in the fruit juice is quickly released from the solution after pressure relief, and the pH value and taste of the fruit juice are not affected.

Description

technical field [0001] The invention belongs to the field of food and relates to a method for suppressing post-turbidity of fruit juice. Background technique [0002] Fruit juice is a kind of drink rich in various nutrients, which is very popular among consumers. However, the post-turbidity phenomenon of fruit juice seriously affects the quality of fruit juice, which has been perplexing the fruit juice processing industry. The post-turbidity of fruit juice is mainly caused by the precipitation of protein, polyphenols and their complexes in the juice. [0003] At present, there is still no effective way to solve the turbidity after fruit juice. The commonly used method in the industry is mainly to add clarifiers and / or adsorbents during processing and combine ultrafiltration. However, the added clarifying agent and other substances are sometimes mixed into the product and cause the post-turbidity of the juice. Contents of the invention [0004] The purpose of the present...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
CPCA23L2/02
Inventor 廖小军赵凤王永涛
Owner CHINA AGRI UNIV
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