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.
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[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;
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