Preparation method of fresh apple juice

Abstract

The invention discloses a preparation method of fresh apple juice. The preparation method comprises the following steps: (1) harvesting and warehousing; (2) selecting fruit; (3) cleaning and dicing; (4) performing anti-browning treatment; (5) sterilizing; (6) performing air drying; (7) preparing juice; (8) performing secondary enzyme deactivation; (9) cooling; and (10) filling: filling the cooled apple juice into a special sterilized glass bottle to obtain the fresh apple juice, and storing at the ice temperature of-1 to -4 DEG C. According to the invention, additives such as essence, pigments and preservatives do not need to be added into the fresh apple juice prepared by the method, enzyme deactivation and sterilization are performed by adopting a pure physical method, the current green, additive-free, safe and pollution-free production concepts are met, and the produced product is non-toxic, green and healthy.

Description

Technical field [0001] The invention belongs to the field of food technology, especially a method of preparing apple fresh juice. Background technique [0002] At present, the prior art apple juice has the following deficiencies: [0003] Question 1: Freshly squeezed apple juice in the market is short, the quality is low, and the consumer is not widely accepted. The reason for this problem is: (1) The endogenous microbial activity of apple juice is severe, resulting in freshly squeezed apple juice, and has no strict control of sterile environments when packaged, leading to microbial infection; (3) storage conditions are not suitable Resulting in rapid deterioration of apple juice. [0004] Question 2: There are currently fresh squeezes to produce very easy browning, affecting color. The reason for this problem is: (1) There is no timely interpolation treatment when producing apples, resulting in enzymatic brownness; (2) no protective liquid or protective agent in the production p...

AI Technical Summary

Problems solved by technology

[0003] Problem 1: The freshly squeezed apple juice sold on the market has a short storage time and the quality deteriorates quickly, so it is not widely accepted by consumers

The reasons for this problem are: (1) The activity of endogenous microorganisms in apple juice is intense, which leads to the easy deterioration of freshly squeezed apple juice; (2) The aseptic environment is not strictly controlled during packaging, resulting in microbial infection; (3) The storage conditions are not suitable , leading to rapid deterioration of apple juice

[0004] Question 2: The existing freshly squeezed juice is very easy to brown and affect the color

The reasons for this problem are: (1) Enzyme inactivation treatment was not carried out in time during the production of freshly squeezed apple juice, resulting in enzymatic browning; (2) Color protection liquid or color protection agent was not used for color protection during the production process; (3) ) are stored under unsuitable conditions, causing the enzymatic reaction to continue

[0005] Question 3: There is bad smell during the production and storage of freshly squeezed apple juice

[0008] Disadvantages: ①The color of the finished product is easy to change without using color-protecting agent or color-protecting solution; ②Without enzymatic treatment, apple juice is prone to browning

[0010] Disadvantages: ① During the production process, only one enzyme-inactivating effect treatment is carried out, and the enzyme-inactivating effect may not be good; ② During the enzyme-inactivating process, the temperature is high, and the produced apple juice tends to have a cooked taste

[0012] Disadvantages: ①The addition of apple flavor additives affects the natural taste of apple juice, and does not conform to the concept of green without additives; ②Pasteurization after browning, the color of apple juice will deteriorate and affect its quality; ③Pasteurization process If the medium temperature is too high for a long time, it is easy to make the apple juice produce a cooked taste

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