Preparation method of pyracantha fortuneana fruit concentrated clarified juice

Abstract

The invention belongs to the field of food industry, and particularly relates to a preparation method of pyracantha fortuneana fruit concentrated clarified juice. The preparation method includes the following steps that 1, pyracantha fortuneana fruits are selected, cleaned, pulped and subjected to centrifugal separation, so that centrifuging fruit juice is obtained; 2, a compound enzyme preparation with 0.3-0.8% of the mass of the fruit juice is added into centrifuging liquor, and uniform stirring is conducted; 3, at the temperature of 35-40 DEG C and with the pH value being 3.5-4.5, standingis conducted for 3-8 h for enzymolysis; 4, after enzymolysis, the fruit juice is subjected to coarse filtration, refined filtration and ultra-filtration, and then clear and transparent fruit juice isobtained; 5, the fruit juice in the four step is subjected to reverse osmosis membrane concentration until a concentration end point is reached; 6, concentrated juice is sprayed into a vacuum degassing tank to remove air, then, high-temperature transient sterilizing is conducted, and finally the pyracantha fortuneana fruit concentrated clarified juice is obtained. The method keeps the flavor and nutritional ingredients of pyracantha fortuneana fruits, and has the advantages of saving energy, reducing emissions and shortening work time; the obtained concentrated clarified juice has the inherentflavor of the wild pyracantha fortuneana fruits, and is clarified, transparent and free of suspending matter and other impurities.

Description

technical field [0001] The invention relates to the field of food industry, in particular to a method for preparing concentrated clear juice of fireacantha fruit. Background technique [0002] Pyracantha fortuneana (maxim.) Li is an evergreen wild shrub of the genus Pyracantha in the Rosaceae Apple subfamily. At present, there are 10 species of Pyracantha in the world, mainly distributed in eastern Asia to southern Europe; 7 species are found in my country, and 4 species are common, mainly distributed in the mountains and hills at an altitude of 500-2800 m in the southeast and southwest of China. The wild resource reserves are extremely rich in the slope shrub grassland and beside the river ditches, and the distribution is relatively concentrated. [0003] The total extract of Pyracantha japonicus has the functions of scavenging oxygen free radicals, lowering blood fat, enhancing immunity, enhancing physical strength and promoting digestion. related to flavonoids. [0004]...

AI Technical Summary

Problems solved by technology

The method is to soften and beat Pyracantha fruit, enzymatically hydrolyze, separate, clarify and filter, and sterilize; However, since fireacantha contains starch (generally around 3.36%, up to 5.95%), boiling water treatment is likely to cause gelatinization of starch and coagulation of gelatinous substances such as pectin, which not only affects the leaching of nutrients, The preservation of the original flavor will also bring inconvenience to the subsequent filtration and clarification, and even leave hidden dangers to the later stability

During the process, volatile aroma and other flavor components are easily lost. Since the vacuum concentration time is 5 hours, the concentration time is relatively long and relatively energy-consuming