Fruit juice production process

Abstract

The invention relates to a fruit juice production process. The fruit juice production process provided by the invention comprises the following steps: adding water and fruit juice into a high shearing tank for shearing, wherein mass of water is 9-11 times that of the fruit juice; adding water into the high shearing tank again, and adding fruit juice stabilizer and/or sugar into the high shearing tank for shearing; pressurizing the mixture to 20-25MPa at a constant temperature of 60-70 DEG C for a retention time of 0-3h, and filtering the mixture by means of a filter screen; canning the fruit juice in a container, and sterilizing the fruit juice for 20+/-2min at a constant temperature of 92+/-2 DEG C by means of horizontal sterilization. According to the fruit juice production process disclosed by the invention, by adopting proper production process parameters, in particular sterilization process parameters, produced fruit juice can reserve more effective components such as vitamin and the like; meanwhile the fruit juice produced by the production process provided by the invention can also has a general preservative effect without needing to add any preservative, preservation time of the fruit juice can reach as long as one year or so at room temperature, and the produced fruit juice belongs to green food.

Description

technical field [0001] The invention belongs to the field of fruit processing, and in particular relates to a fruit juice production process. Background technique [0002] The fruit is processed into a juice drink by pressing, which is convenient for preservation and sale. Fruit juices are usually sterilized or preservatives such as potassium sorbate or sodium benzoate are added to the juice in order to keep them for a long time to prevent them from spoilage or to contain pathogenic microorganisms. microbial growth. [0003] Preservatives are harmful to the human body, and in the prior art, the method for sterilizing fruit juice is usually ultra-high temperature instantaneous sterilization or ultra-pasteurization. The sterilization temperature of UHT (Ultra High Temperature treated) is generally around 135°C, and the sterilization time is generally 4-10 seconds; the sterilization temperature of ultra-pasteurization method is generally 105-120°C, and the sterilization time ...

AI Technical Summary

Problems solved by technology

Although these methods can effectively kill the harmful microorganisms in the fruit juice, the flavor substances in the fruit juice will be destroyed at the same time. They will be destroyed after being heated at a high temperature above 100°C. For example, experiments have shown that heating food at 100°C for a few minutes will reduce the folic acid content in the food by 50%, and the destruction of vitamin B1 is more serious.