Membrane technology-based orange juice preparation method and system

Abstract

The invention discloses a membrane technology-based orange juice preparation method which comprises the following steps: (1) cleaning fruits such as citrus and fresh oranges, so as to remove foreign matters on peel; (2) removing the peel of the cleaned fruits such as citrus and fresh oranges, and juicing the citrus and fresh oranges so as to obtain fresh orange raw juice; (3) carrying out filtration and separation treatment on the fresh orange raw juice by a ceramic membrane, wherein a concentrated solution obtained by separation is fruit pulp, and a penetrating solution is clear juice; (4) carrying out concentrating treatment on the clear juice by a positive osmotic membrane, so as to obtain concentrated orange juice; and (5) pasteurizing the fruit pulp concentrated solution obtained in the step (3), and fully and uniformly mixing the pasteurized fruit pulp concentrated solution with the concentrated orange juice obtained in the step (4), so as to obtain recombinant raw juice, namely an orange juice product. By adopting a coupling process of the ceramic membrane, forward osmosis, reverse osmosis and nano-filtration to prepare the orange juice, most of nutrient substances and aroma components in the fresh orange raw juice are retained, the moisture of the orange juice can be reduced, the quality of the orange juice can be improved, and the effects of saving energy, reducing consumption, producing water and reducing emission can be realized.

Description

technical field [0001] The invention belongs to the field of non-alcoholic beverage preparation, and in particular relates to a membrane technology-based orange juice preparation method and system. Background technique [0002] The citrus fruit is fragrant and delicious. In addition to rich juice, moderate sweet and sour, and delicious aroma, it also has great nutritional value. According to relevant analysis data, every 100g of fresh citrus juice contains 209J of calories, 0.94g of protein, 0.22g of fat, and 50mg of vitamin C. Vitamin A source (carotene) 0.55mg, amino acid 203.9mg, calcium 12.73mg, phosphorus 19.91mg, iron 0.27mg, potassium 184.36mg, sodium 6.67mg, magnesium 14.17mg, sulfur 8.44mg, and citrus juice is also rich in sugar types, organic acids, cellulose and multivitamins. A large number of studies have shown that polyphenols and limonoid compounds in citrus fruits and fruit juices have physiological effects such as anti-oxidation, preventing cardiovascular d...

AI Technical Summary

Problems solved by technology

The reason is not only related to the few varieties of sweet oranges suitable for processing in the Chinese market and the relatively high price of raw materials, but also related to the backward processing technology and equipment in our country, low product quality, and low market competitiveness.

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