Manufacturing method of Chinese plum whole fruit juice drink

A manufacturing method and juice technology, which are applied in the manufacturing field of pure natural fruit juice beverages, can solve the problems of small fresh food market, sour and astringent fruits, etc., and achieve the effects of adjusting the acidity of juice, avoiding degradation, and reducing the loss of flavor.

Active Publication Date: 2018-05-25
POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the fruit is sour and astringent, and the fresh food market is small. At present, fresh fruit is usually used for food processing

Method used

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  • Manufacturing method of Chinese plum whole fruit juice drink
  • Manufacturing method of Chinese plum whole fruit juice drink
  • Manufacturing method of Chinese plum whole fruit juice drink

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A kind of manufacture method of hibiscus plum whole fruit juice drink, its technological process comprises the following steps:

[0043] A. Ripening of Hibiscus plum fruits: first manually remove the fruits of diseases and insect pests, mechanically damaged fruits and sun-burned fruits of the freshly picked Hibiscus plum fruits, put the qualified fruits into the turnover box, soak them in 1000ppm ethephon solution for 2 minutes, put them in Accelerate ripening in room temperature warehouse for 5-7 days, when more than 90% of fruit hardness is lower than 1kg / cm 2 ready for processing;

[0044] B. Blanching treatment: first rinse the ripened fruit, and then scald it in 100ºC hot water for 4 minutes;

[0045] C. Whole fruit crushing and beating: Pour the blanched fruit into the spiral crushing and beating machine for whole fruit crushing and beating, one side produces pulp juice, and the other side automatically discharges the peel and core (the diameter of the stainless ...

Embodiment 2

[0071] A method for manufacturing a fruit juice drink with plum pulp, the process steps of which are the same as those in Example 1, the difference being that the fruit of the plum fruit is not subjected to ripening and blanching treatment, and the juice is directly squeezed from the naturally ripe fruit, and the juice yield is greatly reduced , see Table 1 for specific data.

[0072] Table 1 Comparison of juice yield between accelerated ripening and natural ripening of Furong plum fruit

[0073]

Embodiment 3 Embodiment 4

[0075] A kind of manufacture method of hibiscus plum fruit juice beverage, its technological process step is the same as embodiment one, and difference is:

[0076] The mixed-type color-protecting agent in the first-level compounding process can also not use a mixed-type acid color-protecting agent, but only a certain acid or no acid in the above-mentioned mixed-type acid color-protecting agent, which is important for preventing anthocyanin The degradation, color protection effect and mouthfeel will become worse.

[0077] Table 2 Comparison table of color protection effect and anthocyanin content of different color protection agents

[0078]

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Abstract

The present invention relates to a manufacturing method of Chinese plum whole fruit juice drink and relates to a manufacturing method of purely natural fruit flesh juice drink. The manufacturing method comprises the following main processes of Chinese plum fruit ripening, blanching, whole fruit crushing and beating, fruit flesh and fruit juice rough filtering, blending, fine-treating, re-blending,degassing, homogenizing, pasteurizing, hot filling, etc. The blending process is conducted by using a three-level protective blending technology. The method firstly ripens and softens fruits, then the whole fruits are beaten, utilization rate of the fruits is greatly improved, the three-level protective blending technology is conducted to reduce damages to nutritive substances, the manufacturingmethod can maintain unique color and luster, and fully utilizes fruit own pectin to prepare the purely natural turbid fruit flesh juice drink, and the Chinese plum whole fruit juice drink is excellentin color, fragrance and flavor.

Description

technical field [0001] The invention relates to a method for manufacturing a pure natural pulp juice drink, in particular to a method for manufacturing a hibiscus plum fruit juice drink. Background technique [0002] Hibiscus plum is a fruit widely distributed in temperate and subtropical regions. The fruit is rich in nutrition. The pulp contains a lot of carbohydrates, organic acids, vitamins and minerals, especially the rich anthocyanins and high nutritional value. But the fruit is sour and astringent, and the fresh food market is small. At present, fresh fruit is usually used for food processing. Because the pulp and core of the fruit are tightly combined and there are many crude fibers, the peel is not easy to remove. Therefore, Furong plum is usually pickled and processed, and the main products are dried plums and candied fruit. Due to the loss of nutrients in the fruit during the pickling process, the industrial waste liquid seriously damages the environment. Thereby...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L5/41A23L19/00A23L29/00
CPCA23L2/02A23L2/52A23V2002/00A23L5/41A23L19/03A23L29/05A23V2200/048A23V2250/032A23V2250/044A23V2250/5086A23V2250/51088A23V2250/628A23V2250/61A23V2300/24A23V2300/26
Inventor 梁华俤林炎娟叶新福周丹蓉方志振
Owner POMOLOGY RES INST FUJIAN ACAD OF AGRI SCI
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