Low-temperature low-oxygen preprocessing method for making NFC pear juice

A low-temperature, pear juice technology, applied in food heat treatment, juice extraction, function of food ingredients, etc., can solve problems such as difficulty in meeting consumer sensory requirements, atypical pear juice products, loss of pear aroma, etc. Utilize, improve sensory quality and nutritional value, reduce browning effect

Pending Publication Date: 2018-05-11
JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of NFC pear juice, due to its high polyphenol content, compared with other fruits, it is prone to browning, which has a greater impact on color. At the same time, sterilization and other treatments will cause the loss of pear aroma, resulting in atypical pear juice products , it is difficult to meet the sensory requirements of consumers

Method used

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  • Low-temperature low-oxygen preprocessing method for making NFC pear juice
  • Low-temperature low-oxygen preprocessing method for making NFC pear juice
  • Low-temperature low-oxygen preprocessing method for making NFC pear juice

Examples

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Effect test

Embodiment 1

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

[0057] (1) Raw material cleaning and sorting: take the pear raw materials out of the 4℃ cold storage, use 8℃ low temperature water for bubbling cleaning and spray cleaning, respectively, after cleaning, sorting, and then conveying to the beater through the conveyor belt;

[0058] (2) Low-temperature and low-oxygen cold beating: The beating screen of the beating machine adopts a 1.5mm screen, and the beating machine is placed in a closed room. Before beating, the beating is filled with nitrogen and the air is discharged, and then beating is performed. During the beating process, nitrogen is constantly added. Adjust the nitrogen flow rate so that the dissolved oxygen content in the beating material is 1.3 mg / L, and the ambient temperature is controlled at 6 ℃ by compressed air cooling to reach low temperature conditions, and 1.0‰ VC solution is added during beating to ...

Embodiment 2

[0069] A low-temperature and low-oxygen pretreatment method for producing NFC pear juice, the steps are as follows:

[0070] (1) Raw material cleaning and sorting: take the pear raw materials out of the 4℃ cold storage, use 6℃ low temperature water for bubbling cleaning and spray cleaning, respectively, after cleaning, sorting, and then conveying to the beater through the conveyor belt;

[0071] (2) Low-temperature and low-oxygen cold beating: The beating screen of the beating machine adopts a 1.5mm screen, and the beating machine is placed in a closed room. Before beating, the beating is filled with nitrogen and the air is discharged, and then beating is performed. During the beating process, nitrogen is constantly added. Adjust the nitrogen flow rate so that the dissolved oxygen content in the beating material is 1.8 mg / L, and the ambient temperature is controlled at 7 ℃ through ice water cooling to reach low temperature conditions, and 1.0‰ VC solution is added during beating to ...

Embodiment 3

[0075] A low-temperature and low-oxygen pretreatment method for producing NFC pear juice, the steps are as follows:

[0076] (1) Raw material cleaning and sorting: take the pear raw materials out of the 4℃ cold storage, use 7℃ low temperature water for bubbling cleaning and spray cleaning, respectively, after cleaning, sorting, and then conveying to the beater through the conveyor belt;

[0077] (2) Low-temperature and low-oxygen cold beating: The beating screen of the beating machine adopts a 1.5mm screen, and the beating machine is placed in a closed room. Before beating, the beating is filled with nitrogen and the air is discharged, and then beating is performed. During the beating process, nitrogen is constantly added. Adjust the nitrogen flow rate so that the dissolved oxygen content in the beating material is 2.5mg / L, and cool the environment with ice water to control the ambient temperature at 5℃ to reach low temperature conditions. Add 1.0‰ VC solution during beating to obta...

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Abstract

The invention relates to a low-temperature low-oxygen preprocessing method for making NFC (Not From Concentrate) pear juice. The method comprises the following steps of pretreating raw materials; performing low-temperature low-oxygen cold mashing; performing low-temperature low-oxygen squeezing; performing homogenizing; performing sterilization; and performing refrigeration, wherein low-temperature low-oxygen condition lies in that the temperature is controlled to be 10 DEG C or below, and the content of dissolved oxygen in materials is controlled to be 0.3-2.5mg / L. Low-temperature low-oxygencold mashing and low-temperature low-oxygen squeezing are adopted, so that polyphenol content in products can be reserved to the maximum extent, and loss caused by brown stains can be avoided. The processing technology of the pear juice is simplified, few processing courses of the NFC pear juice are realized, the method is convenient to operate and easy to control, and technique popularization andutilization are facilitated.

Description

Technical field [0001] The invention relates to a low-temperature and low-oxygen pretreatment method for producing NFC pear juice, and belongs to the technical field of food processing. Background technique [0002] Pear is a deciduous tree of the Rosaceae Pear genus, and is one of my country's bulk fruit resources. The 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, and it is called "non-concentrated reduced juice" in Chinese. It is to clean the fresh raw fruit and squeeze the juice out. After instant sterilization, it can be directly canned (without concentration and restoration), completely retaining the original fruit. Some fresh flavor. The filling of NFC juice is divided into cold filling and hot filling. Cold filling is more conducive to the preservation of the nutrients and taste of the original juice, and hot filling is more conducive to the preservation of the juic...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/42A23L2/46A23N1/02
CPCA23L2/04A23L2/42A23L2/46A23N1/02A23V2002/00A23V2200/048A23V2250/124A23V2250/708A23V2300/24A23V2300/26A23V2300/46A23V2250/11
Inventor 朱风涛初乐赵岩马寅斐丁辰和法涛葛邦国
Owner JINAN INST OF FRUIT PRODS CHINA GENERAL SUPPLY & MARKETING COOP
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