Production method of concentrated green plum juice

Abstract

The invention discloses a production method of a concentrated green plum juice. The method comprises the following steps:(1) collecting green plums, and carrying out freezing treatment; (2) unfreezingand cleaning the green plums; (3) squeezing the unfrozen green plums to obtain a green plum juice, collecting the obtained normal green plum juice, and reserving the squeezed green plums for later use; (4) performing sealing soaking on the plum fruits with a solvent to obtain soaked plum fruits and a plum fruit extract I; (5) squeezing the plum fruits to obtain a juice so as to obtain a plum fruit extract II and a plum blank; (6) mixing the plum fruit extract I with the plum fruit extract II, carrying out solvent recovery treatment to obtain a plum fruit extract, and carrying out centrifugaltreatment to obtain a supernatant and a precipitate; and (7) mixing the normal green plum juice with the supernatant, and concentrating the obtained mixture to obtain the concentrated green plum juice. The method fully extracts juice and soluble substances of the green plums, reduces the bitterness of the product, reserves the appearance of the plum fruits after juice extraction, makes the reserved plum fruits continuously used for producing preserved fruits, and fully utilizes green plum resources.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a production method of green plum concentrate juice. Background technique [0002] Green plum (Prunus mume), also known as sour plum and fruit plum, is the fruit of apricot trees in the Rosaceae family. It is mainly distributed in the Yangtze River Basin, South China and Southwest China. It is based on the output of Guangdong, Guangxi, Yunnan, Fujian, Zhejiang, Jiangsu and other provinces. Larger. Green plum is low in sugar and high acid. The total acid (calculated as citric acid) can reach more than 5% of the fresh pulp. 80% of its soluble solids are provided by organic acids, mainly citric acid and malic acid, as well as a small amount of tartaric acid, oxalic acid, Lactic acid, acetic acid and succinic acid. [0003] Green plum is a typical processed fruit. Its traditional processed products are mainly various preserves, while modern processed products mainly inc...

AI Technical Summary

Problems solved by technology

[0005] The main problems of adopting this process are: firstly, a large amount of bitter and astringent substances in the green plum peel and pulp are released in the fruit juice, especially amygdalin (the green plum pulp contains 0.243~0.623g / kg of amygdalin). It also inactivates the amygdalinase that exists in itself, resulting in excessive bitterness and astringency in the product

Secondly, the process is relatively complicated, the juice yield is low, and the cost is high

This process requires blanching, pitting, beating and enzymatic hydrolysis, and hydrolytic enzymes need to be added, and after enzymatic hydrolysis, the slag floats on it, making it difficult to extract juice and the juice yield is low

Third, the shape of greengage pulp is destroyed by this process, and the secondary development of its pomace is a new challenge

In addition, pomace also still contains a large amount of soluble substances that have not been utilized

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