Fruit and vegetable juice clarification and concentration process

Abstract

The invention discloses a fruit and vegetable juice clarification and concentration process. The process comprises the following six steps: 1. selection of high quality mature fruits and vegetables; 2. cleaning; 3. raw material crushing; 4. clarification filtration by a tubular membrane; 5. concentration with a reverse osmosis membrane; and 6. bottling and warehousing of finished product. By means of membrane filtration and membrane concentration, the process can effectively keep the original bioactive substances and nutrients in fruit and vegetable juice and the original aroma, taste and color of fruit and vegetable juice, solves the problems of high system energy consumption, great thermosensitive damage to fruit and vegetable juice, and no effective guarantee of the product quality in the traditional concentration process.

Description

Technical field [0001] The invention relates to the field of fruit and vegetable processing, in particular to a fruit and vegetable juice clarification and concentration process. Background technique [0002] In recent years, the output of fruits and vegetables in my country has increased rapidly. However, due to the lag in processing technology and industrialization, about 30% of the fruits and vegetables rot each year due to lack of storage and processing methods. Making fruit and vegetable beverages from fruits and vegetables is a common fruit and vegetable processing method, and the fruit and vegetable juice is more conducive to storage after being concentrated. The traditional application of fruit and vegetable juice concentration is screen filtration, multiple bus sterilization and evaporation concentration, although it can The aromatic substances are maintained, but the energy consumption is too high, and the heat damages the heat-sensitive components in the fruit and vege...

AI Technical Summary

Problems solved by technology

[0005] The invention provides a fruit and vegetable juice clarification and concentration process, which effectively solves the problems of high energy consumption of the system and great damage to heat sensitivity in the fruit juice in the traditional concentration process

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