Non-thermal-processed kiwi fruit juice and preparation method thereof
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A non-thermal processing technology for kiwi fruit juice, which is applied in the field of kiwi fruit juice processing and production, and can solve problems such as large changes and increased loss of juice nutrients
Inactive Publication Date: 2016-09-07
SICHUAN UNIV
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Problems solved by technology
However, the existing fruit juice sterilization method basically adopts the over-sterilization method of heat sterilization, that is, in the sterilization temperature range, the sterilization time is prolonged
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Embodiment 1
[0085] A preparation method of non-thermal processing kiwi fruit juice, comprising the following steps:
[0086] (1) Pretreatment
[0087] Pick fresh, plump, pest-free and rotten kiwi fruit, then wash and depilate it;
[0088] (2) Juicing
[0089] Squeeze the cleaned fruit, and filter to obtain the first-time squeezed juice and kiwifruit pomace;
[0090] (3) Enzymolysis
[0091] Add a compound enzyme preparation accounting for 0.1% of the mass of kiwi fruit juice to the filtered kiwifruit pomace for enzymolysis, the enzymolysis temperature is 35°C, and the enzymolysis time is 1h; the synthase preparation is composed of pectinase with a mass ratio of 4:3:3 , cellulase, and hemicellulase;
[0092] (4) Secondary pressing
[0093] performing secondary pressing on the enzymatically hydrolyzed kiwi pomace and passing it through a 200-mesh plate-and-frame filter to obtain a second-pressed juice; mixing the second-pressed juice with the first-pressed juice to obtain kiwi fruit ju...
Embodiment 2
[0106] A preparation method of non-thermal processing kiwi fruit juice, comprising the following steps:
[0107] (1) Pretreatment
[0108] Pick fresh, plump, pest-free and rotten kiwi fruit, then wash and depilate it;
[0109] (2) Juicing
[0110] Squeeze the cleaned fruit, and filter to obtain the first-time squeezed juice and kiwifruit pomace;
[0111] (3) Enzymolysis
[0112] Add a compound enzyme preparation accounting for 0.1% of the mass of kiwi fruit juice to the filtered kiwifruit pomace for enzymolysis, the enzymolysis temperature is 35°C, and the enzymolysis time is 1h; the synthase preparation is composed of pectinase with a mass ratio of 7:7:6 , cellulase, and hemicellulase;
[0113] (4) Secondary pressing
[0114] performing secondary pressing on the enzymatically hydrolyzed kiwi pomace and passing it through a 200-mesh plate-and-frame filter to obtain a second-pressed juice; mixing the second-pressed juice with the first-pressed juice to obtain kiwi fruit juic...
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Abstract
The invention discloses a preparation method of non-thermal-processed kiwi fruit juice. The preparation method of the non-thermal-processed kiwi fruit juice comprising the following steps: taking fresh kiwi fruits as raw materials; carrying out washing, removing hairs from the washed kiwi fruits, and carrying out first juicing; filtrating the juice, adding a compound enzyme preparation into the filtrated kiwi fruit residues so as to carry out enzymatic hydrolysis; carrying out second juicing so as to effectively improving juice yield and production efficiency by adopting a method combining two-time squeezing and enzymatic hydrolysis; adjusting pH value of the kiwi fruit juice to 3-4, adding 0.04% of chitosan into the pH-value-adjusted kiwi fruit juice so as to achieve the purposes of clarifying and removing astringency, and providing the best bacteriostatic conditions to the chitosan; and finally, further carrying out enzyme-inactivation and sterilization on the juice by utilizing an ultrahigh-pressure sterilizing technology for 15-25 minutes, wherein the pressure is 400-600Mpa. Combination of the ultrahigh-pressure sterilizing technology and the chitosan bacterium-inhibiting technology makes the prepared kiwi fruit juice clear, free of astringency, stable in color and luster as well as few in nutrient loss; moreover, storage life of the kiwi fruit juice is up to 30 days.
Description
technical field [0001] The invention relates to a processing and production method of kiwi fruit juice, which belongs to the field of deep processing of fruit products. Background technique [0002] my country is rich in kiwi fruit resources and has a wide cultivation area, but the fresh kiwi fruit has a short storage period, is easy to become soft and rotten, and is not easy to transport. If kiwi fruit is not eaten or processed in time after picking, the quality of kiwi fruit will be seriously affected. In my country, about 30% of kiwi fruit is lost due to rot every year. Therefore, the development of kiwi fruit deep-processing products is necessary and urgent. In addition to fresh food, kiwi fruit is made into deep-processed products, which are not only convenient to eat, but also can be supplied for a long time, which can solve the problem of kiwi fruit not being resistant to storage. At present, the processed kiwifruit products on the market are mainly fruit juice drink...
Claims
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