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Preparation method of fresh fig fruit concentrated juice

A technology for figs and concentrated juice is applied in the field of preparation of fresh fruit concentrated juice, and can solve the problems of small decolorization amount of anion resin, high cost, long regeneration period and the like

Inactive Publication Date: 2019-04-12
HUNAN HUACHENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this method solves the decolorization problem of Luo Han Guo, due to the small amount of decolorization of the anion resin, the regeneration cycle is long, the cost is high, and the effect of only using activated carbon to remove pesticide residues and heavy metals is not thorough, and it is easy to bring in other impurities

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0079] (1) Homogenization and extraction: Take 10 tons of mature fresh figs, wash, peel, add 10 tons of hot water at 70°C, put them in a homogenizer, and homogenize them for 0.5 hours at 30 Hz, and let them stand for 1.5 hours. In a horizontal centrifuge, at 20,000r / min, horizontal spiral centrifugal filtration, the filtrate was boiled at 100°C and 0.2MPa for 40min under pressure, and cooled to room temperature by plate cooling to obtain 15t of fresh fig juice;

[0080] (2) Flocculation and clarification: Use food-grade slaked lime to adjust the pH value of 15t fresh fig juice obtained in step (1) to 8, then add 5kg ZTC1+1 food-grade juice clarifier for flocculation, stir, stand for 0.5h, and then add 5kg of ZTC1+1 food-grade juice clarifier to flocculate, stir, and stand for 0.5h. Centrifuge the filtrate with a ceramic membrane with a pore size of 0.5 μm at 20°C and 1.0 MPa for ultrafiltration, wash the filter residue on the ceramic membrane with 2000 L of water until the perm...

Embodiment 2

[0086] (1) Homogenization and extraction: Take 10 tons of mature fresh figs, wash, peel, add 5 tons of hot water at 80°C, place in a homogenizer, and homogenize for 1.0 h at 25 Hz, let stand for 2.5 h, and place In a horizontal centrifuge, at 10000r / min, horizontal spiral centrifugal filtration, then add 5t hot water at 80°C to the filter residue, put it in a homogenizer, homogenize it at 25Hz for 1.0h, and let it stand 2.5h, placed in a horizontal centrifuge, at 10000r / min, horizontal spiral centrifugal filtration, combined the two filtrates, at 105°C, 0.3MPa, pressurized boiling for 30min, plate cooling to room temperature, to obtain figs Fresh fruit juice 16t;

[0087] (2) Flocculation and clarification: Use food-grade slaked lime to adjust the pH value of 16t fresh fig juice obtained in step (1) to 8.5, then add 6kg ZTCⅡ food-grade juice clarifier to flocculate, stir, stand for 1.0h, and set the temperature at 50000r / min Under butterfly centrifugation, the filtrate is ult...

Embodiment 3

[0093] (1) Homogenization and extraction: Take 10 tons of mature fresh figs, wash, peel, add 15 tons of hot water at 90°C, put them in a homogenizer, and homogenize them for 1.5 hours at 20 Hz, and let them stand for 3.0 hours. In a three-legged centrifuge, at 60000r / min, the three-legged centrifugal filter, the filtrate was boiled at 110°C and 0.4MPa for 20min under pressure, and cooled to room temperature in a plate type to obtain 19t of fresh fig juice;

[0094] (2) Flocculation and clarification: Use food-grade slaked lime to adjust the pH value of the 19t fresh fig juice obtained in step (1) to 9, then add 8kg ZTC-101 food-grade juice clarifier to flocculate, stir, stand for 1.5h, and set aside at 80000r / min, tubular centrifugation, the filtrate is ultrafiltered with a ceramic membrane with a pore size of 0.3μm at 15°C and 2.0MPa, and the filter residue on the ceramic membrane is washed with 4000L of water until the permeate of the ceramic membrane is colorless, transpare...

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Abstract

The preparation method of a fresh fig fruit concentrated juice comprises the following steps: (1) homogenization and extraction: taking figs, adding hot water, and conducting homogenization, standing,filtering, enzyme deactivation and cooling; (2) flocculation and clarification: adjusting pH value to weakly alkaline, adding a flocculating clarifying agent, and conducting stirring, standing, centrifugation, ultrafiltration, and water washing to obtain an ultrafiltrate; (3) decolorization and deastringency: loading the ultrafiltrate onto a macroporous adsorption resin column, collecting effluent, conducting washing, collecting washing liquid, loading the effluent and the effluent on a polyamide resin column, collecting effluent, conducting washing with water, and collecting washing liquid to obtain a liquid after decolorization and deastringency; (4) neutralization and desalting: loading the liquid after decolorization and deastringency onto a cation exchange resin column, collecting effluent, conducting washing with water, and collecting washing liquid and concentration to obtain a concentrate; and (5) composite debittering: adding activated carbon to the concentrate, and conducting stirring, pressure filtration, resin debittering, ultrafiltration, sterilization, and cooling. The concentrated juice obtained by the method of the invention has the advantages of clear and translucent appearance, high total sugar content, high total amino acid content, high yield, no bitter and astringent taste and high solid content; the method of the invention has the advantages of simpleness, short extraction time, low energy consumption and low cost, and can realize continuous large-scale production.

Description

technical field [0001] The invention relates to a preparation method of concentrated fresh fruit juice, in particular to a preparation method of concentrated fresh fig juice. Background technique [0002] Fig is a flowering plant of the genus Ficus Moraceae, mainly produced in tropical and temperate regions. Figs have a sweet taste, unique smell and rich nutrition. Figs contain a lot of sugar substances, such as glucose, fructose, sucrose, etc., which are sweet and delicious. In addition, they are also rich in amino acids, such as serine, glutamic acid, aspartic acid, etc. Amino acid components can improve immunity and have great prospects for development and utilization. However, due to the short fresh-keeping cycle of fresh figs, perishability, and difficulty in storage and transportation, the processing and storage of figs has become a difficult problem in the industry. [0003] At present, figs are mainly processed into dried fruits, but their unique flavor will be los...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/52A23L2/72A23L2/74A23L2/82A23L5/20A23L5/40
CPCA23L2/04A23L2/52A23L2/72A23L2/74A23L2/82A23L5/273A23L5/276A23L5/40
Inventor 陈钱黄华学贺进军龙伟岸
Owner HUNAN HUACHENG BIOTECH
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