Processing method of granny smith apple juice

A processing method and technology of green apple juice, applied in food ingredients as antioxidants, food adsorption, food science, etc., can solve the problems of complex browning of fruit juice, escape of aromatic substances, loss of nutrients, etc.

Inactive Publication Date: 2018-02-16
ANHUI FUNAN CHANGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are four main problems in the process of processing, storage and transportation of concentrated apple juice: browning of fruit juice, p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A processing method of Granny Smith apple juice, characterized in that it is composed of the following steps:

[0015] 1) Clean the high-quality Granny Smith apples, blanch them in boiling water for 12 seconds, remove the core and peel them, then press them at high speed for 3 minutes, seal them and place them in a boiling water bath for 20 minutes;

[0016] 2) Fill the pulp obtained in step 1 with nitrogen to expel the air, squeeze out the juice, remove the foam, filter through 8 layers of filter cloth to remove residue, keep the temperature to 36°C, add 0.03% pectinase, and enzymatically hydrolyze for 30 minutes. Centrifuge at 300-r / min for 20 minutes and collect the supernatant;

[0017] 3) Add 0.02% ascorbic acid and 0.01% malic acid to the supernatant obtained in step 2, homogenize it at 25MPa for 3 minutes, and treat it with ion exchange fiber adsorption, the cross section is 6cm 2 , the flow rate is 60L / h;

[0018] 4) Add 15% white sugar and 0.01% cysteine ​​to...

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PUM

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Abstract

The invention relates to a processing method of a granny smith apple juice. The method is characterized in that polyphenol enzyme activity is reduced by pretreatment such as blanching; nitrogen is filled during a squeezing process, so that a juice is isolated from the oxygen as much as possible before enzymolysis, and a browning reaction is inhibited; pectase is added for enzymolysis so as to enhance clarity; pH value is reduced by the action of ascorbic acid and malic acid; and the color value of the juice is improved by ion-exchange fiber adsorption.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of Granny Smith apple juice. Background technique [0002] Apple juice is a kind of beverage that is liked by consumers in general. Apples contain more potassium salts, tannins, organic acids, pectin, cellulose, iron and phosphorus and other trace elements. In addition to eating fresh apples in my country, the main purpose is to process concentrated apple juice. At present, there are four main problems in the process of processing, storage and transportation of concentrated apple juice: browning of fruit juice, post-turbidity, loss of nutrients and escape of aromatic substances, among which browning of fruit juice is the most complicated and difficult to control. [0003] of. The browning reaction during the processing of concentrated apple juice directly affects the sensory properties and taste of apple juice. In "Browning Factors and Control Measures ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/54A23L2/68A23L2/70A23L2/46A23L2/80
CPCA23L2/02A23L2/04A23L2/46A23L2/54A23L2/68A23L2/70A23L2/80A23V2002/00A23V2200/02A23V2250/124A23V2250/044A23V2250/708A23V2300/02
Inventor 李峰
Owner ANHUI FUNAN CHANGHUI FOOD
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