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Low-temperature and low-oxygen pretreatment method in production of NFC apple juice

An apple juice and low-temperature technology, which is applied in the field of food processing, can solve the problems of NFC apple juice blackness, loss of apple aroma, lack of apple aroma, etc., and achieve the effects of reducing browning, extending shelf life, and improving sensory quality

Pending Publication Date: 2018-05-04
JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Browning is prone to occur during the preparation of the NFC cloudy apple juice, and the obtained NFC cloudy apple juice is dark, with serious loss of apple aroma and insufficient apple aroma

Method used

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  • Low-temperature and low-oxygen pretreatment method in production of NFC apple juice
  • Low-temperature and low-oxygen pretreatment method in production of NFC apple juice
  • Low-temperature and low-oxygen pretreatment method in production of NFC apple juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A low-temperature hypoxic pretreatment method for producing NFC apple juice, the steps are as follows:

[0057] (1) Cleaning and sorting of raw materials: Take out the apple raw materials from the cold storage at 4°C, use low-temperature water at 8°C to perform bubbling cleaning and spray cleaning respectively, and sort after cleaning;

[0058] (2) Calyx removal: cut the cleaned apple raw materials into pieces, remove the calyx part, immerse the processed apple pieces in VC aqueous solution with a mass fraction of 1.5‰, remove the VC aqueous solution, and then transfer it to the beater through a conveyor belt;

[0059] (3) Low temperature and low oxygen cold beating: the beating screen of the beating machine adopts a 1.5mm screen. Adjust the nitrogen flow rate so that the content of dissolved oxygen in the beating material is 0.5mg / L, and the ambient temperature is controlled at 6°C by compressed air refrigeration to achieve low temperature conditions. When beating, add...

Embodiment 2

[0071] A low-temperature hypoxic pretreatment method for producing NFC apple juice, the steps are as follows:

[0072] (1) Cleaning and sorting of raw materials: Take out the apple raw materials from the cold storage at 4°C, use 6°C low-temperature water to perform bubbling cleaning and spray cleaning respectively, and sort after cleaning;

[0073] (2) Calyx removal: cut the cleaned apple raw materials into pieces, remove the calyx part, immerse the processed apple pieces in VC aqueous solution with a mass fraction of 1.5‰, remove the VC aqueous solution, and then transfer it to the beater through a conveyor belt;

[0074] (3) Low temperature and low oxygen cold beating: the beating screen of the beating machine adopts a 1.5mm screen. Adjust the nitrogen flow rate so that the content of dissolved oxygen in the beating material is 0.6mg / L, and the ambient temperature is controlled at 7°C by cooling with ice water to achieve low temperature conditions. When beating, add 1.0‰VC s...

Embodiment 3

[0078] A low-temperature hypoxic pretreatment method for producing NFC apple juice, the steps are as follows:

[0079] (1) Cleaning and sorting of raw materials: Take out the apple raw materials from the cold storage at 4°C, use low-temperature water at 7°C to perform bubbling cleaning and spray cleaning respectively, and sort after cleaning;

[0080] (2) Calyx removal: cut the cleaned apple raw materials into pieces, remove the calyx part, immerse the processed apple pieces in VC aqueous solution with a mass fraction of 1.5‰, remove the VC aqueous solution, and then transfer it to the beater through a conveyor belt;

[0081] (3) Low temperature and low oxygen cold beating: the beating screen of the beating machine adopts a 1.5mm screen. Adjust the nitrogen flow rate so that the content of dissolved oxygen in the beating material is 1.0mg / L, and the ambient temperature is controlled at 5°C by cooling with ice water to achieve low temperature conditions. When beating, add 1.0‰V...

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Abstract

The invention relates to a low-temperature and low-oxygen pretreatment method in production of NFC apple juice. The method comprises the following steps: pretreatment of raw materials, low-temperatureand low-oxygen cold pulping, low-temperature and low-oxygen squeezing, homogenization, sterilization and frozen storage, wherein low temperature and low oxygen mean that temperature is controlled tobe less than or equal to 10 DEG C and the content of dissolved oxygen in the materials is 0.3-1.5mg / L. The low-temperature and low-oxygen pretreatment method can reserve the polyphenol content in a product to the maximum limit by adopting low-temperature and low-oxygen cold pulping and low-temperature and low-oxygen squeezing, avoids loss due to browning and simultaneously avoids influence of heating on the product quality by reduction of sterilization strength, fragrance recovery, cold filling and other actions; and to prolong the storage time of the product, frozen storage can be performed and the stability and other qualities of the product are not influenced after thawing.

Description

technical field [0001] The invention relates to a low-temperature and low-oxygen pretreatment method for producing NFC apple juice, which belongs to the technical field of food processing. Background technique [0002] Apple is a deciduous tree of the genus Malus in the family Rosaceae, and is one of the bulk fruit resources in my country. Its fruit is rich in minerals and vitamins and is one of the most commonly eaten fruits. [0003] NFC is the abbreviation of Not From Concentrate in English. It is called "non-concentrated reduced juice" in Chinese. It is to wash the fresh raw fruit and squeeze out the juice. After instant sterilization, it can be directly packed (without concentration and recovery), completely retaining the original fruit. Some fresh flavors. The filling of NFC juice is divided into cold filling and hot filling. Cold filling is more conducive to preserving the nutrients and taste of the original juice, and hot filling is more conducive to the preservat...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/42A23L2/46
CPCA23L2/04A23L2/42A23L2/46A23V2002/00A23V2200/048A23V2250/708A23V2300/20A23V2300/46A23V2300/26
Inventor 赵岩初乐马寅斐朱风涛丁辰
Owner JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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