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Making process of freshly squeezed pear juice

A preparation process, pear juice technology, applied in the field of preparation of freshly squeezed fruit juice, can solve the problems of unsuitable production and high cost of glutathione, achieve the effect of maintaining color, flavor and nutrition, and accelerating cooling speed

Inactive Publication Date: 2016-12-14
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Glutathione has a high cost and is not suitable for production
At present, no suitable anti-browning agent has been found to be applied in the industrial production of fruit juice processing

Method used

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  • Making process of freshly squeezed pear juice
  • Making process of freshly squeezed pear juice
  • Making process of freshly squeezed pear juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Selection: Choose fresh, 7-8 mature crystal pears, free from mildew, rot, insects, qualified pesticide residues, and sugar content greater than 12Brix;

[0025] (2) Cleaning: put the pears in step (1) into a soaking drum washing machine to fully clean the crystal pears;

[0026] (3) Pitting and dicing: use a special pitting machine to dig out the core of the crystal pear, and then cut it into small pieces;

[0027] (4) Coupling of crushing and killing enzymes: select the steam pressure as 0.15MPa, first pass the steam for 2 minutes to drive away the oxygen in the equipment, feed the screw quantitatively, pass the steam to heat while crushing, and heat the slurry to 85°C within 3 minutes Stop steaming, and discharge after 33s;

[0028] (5) Ultra-fast cooling: the pear pulp described in step (4) is quickly entered into a vacuum cooler, the vacuum degree is 0.08MPa, the temperature of the frozen brine in the jacket is -6°C, and the material descends in a film shape, a...

Embodiment 2

[0034] (1) Selection: Choose fresh, 7-8 mature crystal pears, free from mildew, rot, insects, qualified pesticide residues, and sugar content greater than 12Brix;

[0035] (2) Cleaning: put the pears in step (1) into a soaking drum washing machine to fully clean the crystal pears;

[0036] (3) Pitting and dicing: use a special pitting machine to dig out the core of the crystal pear, and then cut it into small pieces;

[0037] (4) Coupling of crushing and killing enzymes: select the steam pressure as 0.20MPa, first pass the steam for 2 minutes to drive away the oxygen in the equipment, feed the screw quantitatively, pass the steam to heat while crushing, and heat the slurry to 90°C within 3 minutes Stop steaming, and discharge after 18s;

[0038] (5) Ultra-fast cooling: the pear pulp described in step (4) is quickly entered into a vacuum cooler, the vacuum degree is 0.09MPa, and the temperature of the frozen brine in the jacket is -8°C, and the material descends in a film shap...

Embodiment 3

[0045] (1) Selection: Choose fresh, 7-8 mature crystal pears, free from mildew, rot, insects, qualified pesticide residues, and sugar content greater than 12Brix;

[0046] (2) Cleaning: put the pears in step (1) into a soaking drum washing machine to fully clean the crystal pears;

[0047] (3) Pitting and dicing: use a special pitting machine to dig out the core of the crystal pear, and then cut it into small pieces;

[0048] (4) Coupling of crushing and killing enzymes: select the pressure of steam as 0.25MPa, first pass the steam for 2 minutes to drive away the oxygen in the equipment, feed the screw quantitatively, pass the steam to heat while crushing, and heat the slurry to 93°C within 2 minutes Stop steaming, keep for 9s and then discharge;

[0049] (5) Ultra-fast cooling: the pear pulp described in step (4) is quickly entered into a vacuum cooler, the vacuum degree is 0.095MPa, and the temperature of the frozen brine in the jacket is -4°C, and the material descends in ...

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Abstract

The invention relates to a making process of a freshly squeezed pear juice, and belongs to the technical field of foods and beverages. A breaking pulping and steam enzyme inactivation integrated coupling technology is adopted, ultra fast cooling is conducted immediately after pulping and enzyme inactivation are conducted, that is to say, the method of coupling vacuum cooling and chilled brine conduction cooling is adopted, in the whole process, the process parameters are strictly controlled, the quality of the pear raw materials is protected to the maximum extent, the heat effect temperature is decreased, the heat effect time is shortened, the enzyme inactivation effect is excellent, and the original color, flavor and nutrition of pears are reserved. The making process is achieved through the following aspects of control over pear raw material quality, cleaning and kernel removing, braking pulping and steam enzyme inactivation coupling, ultra fast cooling, filtering separation, ultra-fine grinding, blending and homogenization, sterilization and sterile filling. NFC pear juice produced through the making process inhibits enzymatic browning to the maximum extent by means of a physical method, the original color, flavor and nutrition of the pears are reserved, no pigment or flavor or preservative or the like is added, and the high-quality freshly squeezed pear juice can be obtained.

Description

technical field [0001] The invention belongs to the technical field of food and beverages, and in particular relates to a preparation process of freshly squeezed fruit juice of pears, which are easy-to-brown fruits. Background technique [0002] Freshly squeezed juice, referred to as NFC, is the abbreviation of Not From Concentrate in English, and it is called "non-concentrated reduced juice" in Chinese. ), fully retaining the original fresh flavor of the fruit. Most of the pure fresh fruit juices currently on the market are actually just ordinary concentrated reduced fruit juices, which are reduced by adding water, sugar, preservatives, etc. to drinkable fruit juices. Due to the nutrition, flavor, health and low carbon of NFC juice, it is sought after by European and American societies and develops rapidly. From 1997 to 2010, the global sales of NFC juice increased by 68%, of which the UK increased by 90%. At present, European and American NFC juices account for more than...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/72A23L5/20A23L2/60A23L2/52
CPCA23L2/04A23L2/52A23L2/60A23L2/72A23V2002/00A23V2250/032A23V2250/708
Inventor 崔政伟俞建峰陈海英崔捷
Owner JIANGNAN UNIV
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