Quick-frozen and cold-pressed fresh fruit juice and preparation technology thereof

Abstract

The present invention belongs to the technical field of cold-pressed fruit juice preparation and discloses quick-frozen and cold-pressed fresh fruit juice and a preparation technology thereof. The quick-frozen and cold-pressed fresh fruit juice comprises the following raw materials: raw fruit juice and white granulated sugar. Mass ratios of the raw materials are as follows: 95-100% of the raw fruit juice and 0-5% of the white granulated sugar. The raw fruit juice and white granulated sugar are selected, and defective products with relatively small sizes and defects are removed; the selected fruits are washed, then the washed fruits are transferred in a disinfection device for disinfection; the disinfected fruits are transferred to an environment at 0-5 DEG C for refrigeration; the refrigerated fruits are taken out to be pressed and the pressed fruits are filtered to obtain the raw fruit juice; the white granulated sugar is added in the raw fruit juice to be dissolved and homogenizationis conducted; and the homogenized raw fruit juice is filled, the filled fruit juice is sent into a freezing device to be quick-frozen at -25 DEG C or below, and then the finished products are packaged. The low-temperature pressing at 0-5 DEG C can retain natural color, fragrance, taste and nutrients of the original fruits to an utmost extent, vitamins and trace elements are not decomposed and destroyed at low temperature, cryopreservation is safer, and the quick-frozen and cold-pressed fresh fruit juice is more delicious to taste at the low temperature and can be directly drunk after thawing.

Description

technical field [0001] The invention relates to the technical field of cold-pressed fruit juice preparation, in particular to a quick-frozen cold-pressed fresh fruit juice and a preparation process thereof. Background technique [0002] The eating method of modern people is generally fresh food to the fruit, also has the fruit to make candied fruit, canned fruit or fresh fruit is sliced, dried and made into dried fruit. But fresh fruit all has many inconveniences in storage and transportation, and candied fruit, canned fruit or dried fruit cannot retain the original nutrition and local flavor of fresh fruit after a series of processing. Based on this, quick-frozen fruits have been promoted. [0003] Quick-frozen fruit is a processing method for preserving fruit by low-temperature quick-freezing. After the fruit is frozen, the internal biochemical process stops. Since most of the water contained in it has been frozen into ice, the microorganisms have no water necessary for ...

AI Technical Summary

Problems solved by technology

Frozen storage is safer, and low-temperature tasting is more delicious, so as to solve the problem that the existing fruit juice proposed in the above-mentioned background technology will destroy the natural color, fragrance and nutritional components of the fruit when pressed, resulting in the decomposition and destruction of vitamins and trace elements at low temperatures.

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