Fruit juice processing method capable of sterilizing and maintaining color

A processing method and juice technology, applied in the field of food processing, to achieve the effect of retaining color and flavor, reducing temperature and saving resources

Inactive Publication Date: 2020-04-14
ZHEJIANG WANLI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the influence of product color, transparency and other factors, the use of pulsed strong light for flash treatment of fruit juice has certain limitations in its sterilization and passivation of enzymes.

Method used

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  • Fruit juice processing method capable of sterilizing and maintaining color
  • Fruit juice processing method capable of sterilizing and maintaining color
  • Fruit juice processing method capable of sterilizing and maintaining color

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The invention provides a fruit juice processing method for sterilizing and maintaining color, which comprises the steps of:

[0025] S1: Choose Crown pears that are close to maturity, have a good appearance, and are free from diseases and insect pests;

[0026] S2: Peel the fruit after cleaning, remove the fruit stem, remove the core, cut into pieces, then squeeze the juice, filter and fill it in a transparent glass container;

[0027] S3: Transfer the glass container and the juice in it to the strong light treatment room, place it on a reflector, adjust the distance between the light source and the juice to 12cm, and the pulse strong light energy is 500J, and perform 30 pulse strong light flash treatments , the pulse frequency is 1Hz;

[0028] S4: heat-treating the fruit juice after the pulse flash irradiation treatment, the heat-treatment temperature is 65°C, and the heat-treatment time is 5 minutes;

[0029] S5: cooling the heat-treated fruit juice into aseptic bot...

Embodiment 2

[0031] The invention provides a fruit juice processing method for sterilizing and maintaining color, which comprises the steps of:

[0032] S1: Choose Crown pears that are close to maturity, have a good appearance, and are free from diseases and insect pests;

[0033] S2: Peel the fruit after cleaning, remove the fruit stem, remove the core, cut into pieces, then squeeze the juice, filter and fill it in a transparent glass container;

[0034] S3: Transfer the glass container and the juice in it to the strong light treatment room, place it on a reflector, adjust the distance between the light source and the juice to 9cm, and the pulse strong light energy is 400J, and perform 40 pulse strong light flash treatments , the pulse frequency is 1Hz;

[0035] S4: heat-treating the fruit juice after the pulse flash irradiation treatment, the heat-treatment temperature is 65°C, and the heat-treatment time is 5 minutes;

[0036] S5: cooling the heat-treated fruit juice into aseptic bott...

Embodiment 3

[0038] The invention provides a fruit juice processing method for sterilizing and maintaining color, which comprises the steps of:

[0039] S1: Choose Crown pears that are close to maturity, have a good appearance, and are free from diseases and insect pests;

[0040] S2: Peel the fruit after cleaning, remove the fruit stem, remove the core, cut into pieces, then squeeze the juice, filter and fill it in a transparent glass container;

[0041] S3: Transfer the glass container and the juice in it to the strong light treatment room, place it on a reflector, adjust the distance between the light source and the juice to 15cm, and the pulse strong light energy is 400J, and perform 50 pulse strong light flash treatments , the pulse frequency is 1Hz;

[0042] S4: heat-treat the fruit juice after pulse flash irradiation, the heat-treatment temperature is 70°C, and the heat-treatment time is 5 minutes;

[0043] S5: cooling the heat-treated fruit juice into aseptic bottles.

[0044] A...

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PUM

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Abstract

The invention discloses a fruit juice processing method capable of sterilizing and maintaining the color. The method comprises the following steps: S1, selecting fruits which are close in maturity, intact in appearance and free from plant diseases and insect pests; S2, cleaning, peeling, denucleating and dicing the fruits, then juicing the fruits, filtering the obtained juice, and filling the juice into a container; S3, transferring the juice and the container to a high light treatment chamber, and carrying out intensive pulse light flash treatment; S4, carrying out heat treatment on the fruitjuice subjected to the pulsed flash treatment; and S5, cooling the fruit juice subjected to heat treatment, and putting the cooled fruit juice into a sterile bottle. The intensive pulse light treatment sterilizes the fruit juice and passivates polyphenol oxidase in the fruit juice; the treatment of pulsed highlight treatment makes enzymes or bacteria more sensitive to heat, so good sterilizationand enzyme inactivation effects on the juice can be achieved without a very high temperature in following-up heat treatment, so browning of the juice is effectively inhibited, and the original color and flavor of the juice can be reserved as much as possible.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a fruit juice processing method for sterilizing and maintaining color. Background technique [0002] Fruit and vegetable juice is one of the main products of fruit and vegetable processing. The global consumption of fruit and vegetable juice continues to grow. It is estimated that by 2020, the global consumption of fruit and vegetable juice beverages will reach 105 billion liters, and fruit juice accounts for about 50%. In 2018, the consumption volume of China's fruit juice market is about 7 billion liters, and the market prospect is broad. Fruits and vegetables are prone to browning during processing and storage, which affects the appearance of the product, and then affects the value of the product. Therefore, the work of preventing browning and color protection in fruit and vegetable processing is of great significance. Browning in fruit juice processing includes enzym...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/50
CPCA23L2/50
Inventor 曹少谦赵震震戚向阳马佳雯杨华
Owner ZHEJIANG WANLI UNIV
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