Preparation method of whole navel orange fruit juice

Abstract

The invention discloses a preparation method of whole navel orange fruit juice. The preparation method comprises the following steps that 1, navel oranges are put in an ozone tank provided with a high-voltage pulse discharge electrode, sterilization and residual pesticide degradation are conducted on navel orange peels by adopting ozonation cooperating with high-voltage pulse discharge; 2, the navel oranges treated in the step 1 are smashed, and then a first complex enzyme preparation is added for colloid milling until the grain diameter of grains in juice pulp is smaller than 10 microns; 3, asecond first complex enzyme preparation is added into the juice pulp obtained in the step 2, then ozone is introduced, and heat preservation is performed under the condition of 40-50 DEG C for 30-60minutes; 4, centrifugal filtration treatment is conducted on the juice pulp obtained in the step 3 to obtain the whole navel orange fruit juice. The whole navel orange fruit juice prepared by adoptingthe preparation method contains nutritional ingredients utilized fully and has good color and taste and few pesticide residues.

Description

technical field [0001] The invention belongs to the technical field of preparation of fruit juice drinks, and in particular relates to a preparation method of navel orange whole fruit juice. Background technique [0002] The navel orange fruit has both excellent color and fragrance, and can be eaten fresh or processed into various processed products mainly including fruit juice, which is favored by consumers. The peel rate of navel orange is generally greater than 30%, and its peel is the main by-product in the process of eating and processing. At present, the comprehensive utilization of navel orange peel is less. Except for a small amount of orange peel processing, most of them are discarded as waste, which not only wastes precious resources, but also seriously pollutes the environment. [0003] Navel orange peel has a strong sour and bitter taste, and because of its special surface structure, there are many bacteria and residual pesticides, so it is almost not eaten dire...

AI Technical Summary

Problems solved by technology

However, the juice squeezed from the orange peel has a strong bitter taste and poor taste. On the other hand, the original fresh fragrance will rapidly decrease during processing such as high-temperature sterilization and storage. In addition, the juice is easy to change color after being stored for a period of time.

Therefore, there is no citrus whole fruit juice product with excellent color, fragrance and taste in the market

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