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A kind of production method of zero-added kiwi soft fruit NFC juice

A production method and technology of kiwi fruit, applied in food freezing, food science, food ultrasonic treatment, etc., can solve problems such as taste and quality impact, and achieve the effect of improving juice yield

Active Publication Date: 2019-01-04
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, if the kiwi fruit is squeezed with the skin on, the fine hairs on the skin and the tannins in the skin will be partly brought into the juice, which will have a great impact on the taste and quality of the kiwi fruit NFC juice product

Method used

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  • A kind of production method of zero-added kiwi soft fruit NFC juice
  • A kind of production method of zero-added kiwi soft fruit NFC juice
  • A kind of production method of zero-added kiwi soft fruit NFC juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 100kg of Hongyang kiwifruit was selected, cleaned, frozen, mechanically peeled, ground, ultrasonically broken, centrifuged to extract juice, filled, and sterilized, and finally 60kg of zero-added Hongyang kiwifruit nfc juice was obtained. The specific steps are:

[0027] (1) Selection and cleaning: select fresh and graded Hongyang kiwi fruit soft fruit, remove spoiled kiwi fruit and those that do not meet the quality grade requirements; the pulp tissue is soft, no rot, mildew, and insect damage; after selection The raw fruit enters the washing machine, washes the sediment and impurities on the peel and drains;

[0028] (2) Freezing treatment: Pre-cooling + quick-freezing is used for freezing treatment. Pre-cooling parameters are: pre-cooling temperature 0 ℃, pre-cooling time 2h. The quick-freezing parameters are: the quick-freezing temperature is -12°C, and the time is 8 hours. The freezing point temperature in the center of kiwifruit reaches -3.7°C.

[0029] (3) Me...

Embodiment 2

[0035] 1000kg of Jinyan kiwifruit was selected, cleaned, frozen, mechanically peeled, ground, ultrasonically broken, centrifuged to extract juice, filled, and sterilized, and finally 615kg of zero-added Jinyan kiwifruit nfc juice was obtained. in:

[0036] (1) Selection and cleaning: Select the fresh and graded soft fruit of Jinyan kiwi fruit, and remove the rotten and degraded kiwi fruit that do not meet the quality requirements; The raw fruit enters the washing machine, washes the sediment and impurities on the peel and drains;

[0037] (2) Freezing treatment: Pre-cooling + quick-freezing is used for freezing treatment. Pre-cooling parameters are: pre-cooling temperature 2°C, pre-cooling time 3h. The quick-freezing parameters are: the quick-freezing temperature is -12°C, and the time is 6 hours. The freezing point temperature in the center of kiwifruit reaches -3.9°C.

[0038] (3) Mechanical peeling: quickly perform mechanical peeling on the frozen kiwifruit, and adjust ...

Embodiment 3

[0044]500kg of Jinshi kiwifruit was selected, cleaned, frozen, mechanically peeled, ground, ultrasonically broken, centrifuged to extract juice, filled, and sterilized, and finally 295kg of zero-added kiwifruit NFC juice was obtained. in:

[0045] (1) Selection and cleaning: Select the fresh and graded kiwi fruit soft fruit, remove the rotten and degenerate kiwi fruit that do not meet the quality grade requirements; the pulp tissue is soft, no rot, mildew, and insect damage; after selection The raw fruit enters the washing machine, washes the sediment and impurities on the peel and drains;

[0046] (2) Freezing treatment: Pre-cooling + quick-freezing is used for freezing treatment. Pre-cooling parameters are: pre-cooling temperature 1 ℃, pre-cooling time 2.5h. The quick-freezing parameters are: the quick-freezing temperature is -13°C, and the time is 7h. The freezing point temperature in the center of kiwifruit reaches -3.8°C.

[0047] (3) Mechanical peeling: quickly perfo...

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Abstract

The invention belongs to the technical field of food production, and concretely relates to a production method of a zero-additive mushy kiwi fruit nfc juice. The method comprises the following steps: 1, selecting fresh mushy kiwi fruits, removing rotten kiwi fruits with unsatisfactory quality grades, adding the selected fresh mushy kiwi fruits to a cleaning machine, washing away silts and impurities on peels, and draining the washed fresh mushy kiwi fruits; 2, freezing the drained kiwi fruits in a pre-cooling and quick-freezing mode to make the freezing point of the centers of the kiwi fruits reach 3.7-3.9DEG C; 3, rapidly mechanically peeling the frozen kiwi fruits, and adjusting the peeling slits of the supplied frozen kiwi fruits; 4, grinding the peeled kiwi fruits through a colloid mill; and 5, carrying out ultrasonic wall breaking treatment on the obtained kiwi fruit pulp, centrifuging the obtained pulp, and taking the obtained juice. The method realizes mechanization of mushy kiwi fruit peeling to make the peel and flesh be well separated, and improves the yield of the mushy kiwi fruit nfc juice to guarantee the flavor and the mouthfeel of the zero-additive kiwi fruit nfc juice.

Description

technical field [0001] The invention belongs to the technical field of food preparation, in particular to a production method of zero-additive kiwi soft fruit NFC juice. Background technique [0002] "NFC" is the abbreviation of "Not From Concentrate" in English, and the Chinese meaning is "non-concentrated reduced juice", that is, non-concentrated reduced 100% juice. "NFC juice" is made by directly pasteurizing the fruit after extracting the juice, and processing it in a low-temperature environment. The zero-addition NFC juice is characterized by zero addition (no additives or enzymes that are not the original composition of the fruit), Realize pure natural food. [0003] Most of the current zero-addition kiwi NFC juice is obtained by peeling or unpeeling the hard (green) fruit. This is because kiwi fruit is a berry fruit, and after it matures into a soft fruit, the pectin and fiber content in the fruit is relatively high. If the kiwi fruit is used as a raw material to pr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/04
CPCA23L2/02A23L2/04A23V2002/00A23V2300/31A23V2300/20A23V2300/48
Inventor 张颖王波张其圣肖颜林游敬刚
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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