Processing method of chilled fresh fruit juice

Abstract

The invention relates to a processing method of chilled fruit and vegetable juice, and belongs to the technical field of fruit and vegetable juice processing technologies and preservation. Fruit and vegetable juice obtained by squeezing fresh fruits and vegetables is filtered and then transferred to a refrigeration house to be frozen into a solid state (hereinafter referred to as an ice body) for low-temperature cryopreservation. When needed, the fruit and vegetable juice ice body is heated and dissolved, and the fruit and vegetable juice is recovered. According to the method, the fresh fruit and vegetable juice obtained by squeezing fresh fruits and vegetables is frozen into the fruit and vegetable juice ice body in time for low-temperature storage, so that the shelf life and the refreshing time of the fresh fruit and vegetable juice are prolonged. When the fruit and vegetable juice ice body is heated and dissolved, high-concentration fruit and vegetable juice (low in melting point) is dissolved firstly, and the remaining ice body is mainly ice (crystals) formed by water when the fruit and vegetable juice ice body is dissolved to the final stage. The melting point of the ice (crystal) is 0 DEG C, and the temperature of the ice (crystal) is kept at the melting point in the dissolving process. Namely, in the process that the fruit and vegetable juice ice body recovers dissolution of the fruit juice, the dissolved fruit and vegetable juice is in a low-temperature state (even in a heating state), bad biochemical changes are prevented from being generated, and the original quality and flavor of the fruit and vegetable juice are protected. The method disclosed by the invention solves the problems of long-term preservation and fresh keeping in the production process of the fruit and vegetable juice, can meet the processing requirements of fruit and vegetable juice products or various products taking the fruit and vegetable juice as raw materials in seasonal seasons of non-fruits and vegetables, and provides a new path for optimizing a deep processing technology of the fruit and vegetable industry. The process method is simple to operate, energy-saving and high in efficiency, and can be used for processing and producing fruit and vegetable juice products.

Description

Technical Field

[0001] The invention relates to a fruit and vegetable juice preservation and processing method, belonging to the technical field of fruit and vegetable juice processing and preservation. Background Art

[0002] Fruit and vegetable juice beverages, made from fruits and vegetables, are rich in nutrients and boast a unique and delicious flavor. Their health benefits have made them a popular choice for many people. However, the rich nutrients and unique flavor inherent in fruit and vegetable ingredients and juices place higher demands on the production, storage, and preservation of these beverages. To this end, numerous researchers have conducted extensive research to improve and extend the shelf life and freshness of juices and other products. This includes research into production processes, sterilization, packaging, transportation, and the use of food additives such as preservatives and sweeteners.

[0003] The present invention filters the juice obtained by squeezing fresh fruit, transfers it to a cold storage, and freezes it into a solid state (hereinafter referred to as ice body) for low-temperature freezing storage. When needed, the juice ice body is heated and dissolved to restore it to juice. This juice processing and preservation process solves the problem of long-term storage and preservation of juice. At the same time, the melting point characteristics of the crystals during the dissolution process ensure that the entire process of the juice ice body (heating) and restoration (dissolution) to juice is at a low temperature, preventing possible adverse biochemical changes, and making the aroma, flavor, and nutritional loss of fruit and vegetable juice smaller than that of existing technical methods. The method of the present invention solves the processing needs of fruit and vegetable juice products or various products using fruit and vegetable juice as raw materials during non-fruit seasons, and provides a new path for the optimization of deep processing technology in the fruit and vegetable industry. Summary of the Invention

[0004] The present invention relates to a method for processing chilled fruit juice, a fruit juice preservation method, and the technical field of fruit and vegetable juice processing and preservation. The method is characterized by filtering juice squeezed from fresh fruit, transferring it to a cold storage facility, freezing it into a solid state (hereinafter referred to as ice) for low-temperature storage. When needed, the juice ice is then heated and dissolved to restore it to fruit juice. This method promptly freezes fresh juice squeezed from fresh fruit into a juice ice for low-temperature storage, extending the shelf life and freshness of the fresh juice. When the juice ice is heated and dissolved, the first component to dissolve is high-concentration juice (with a low melting point). At the final stage of dissolution, the remaining ice is primarily composed of water ice (crystals). The melting point of ice (crystals) is 0 degrees Celsius, and the temperature of the ice (crystals) remains at its melting point during the dissolution process. Therefore, during the dissolution process of the juice ice (even when heated), the juice dissolved remains at a low temperature, preventing adverse biochemical changes and preserving the original quality and flavor of the juice. The method of the present invention solves the problem of long-term storage and freshness preservation during juice production. It can also meet the processing needs of fruit and vegetable juice products or various products using fruit and vegetable juice as raw materials during non-fruit seasons, providing a new path for optimizing deep processing processes in the fruit and vegetable industry. This process is simple to operate, energy-saving, and highly efficient, and can be used for the processing and production of fruit and vegetable juice products. BRIEF DESCRIPTION OF THE DRAWINGS

[0005] Figure 1 Schematic diagram of the cross section when the cold source is outside the refrigeration unit

[0006] Figure 2 Schematic diagram of the cross section of a dilute solution frozen into a cylindrical ice body

[0007] Figure 3 Schematic diagram of the specific location of the heat source on the cross section of the icicle

[0008] Figure 4 Schematic diagram of the cross section of the cold source passing through the closed pipe on the central axis of the refrigeration device

[0009] Figure 5 Schematic diagram of the specific location of the heat source on the cross section of the icicle

[0010] Figure 6 Schematic diagram of the cross section when the dilute solution is injected into the stock solution bottle

[0011] Figure 7 Schematic diagram of a cross section of a dilute solution frozen into ice

[0012] Figure 8 Schematic diagram of the structure when the heat source is installed and fixed on the original liquid bottle cap

[0013] Figure 9 Top view of the heat source installed and fixed on the stock solution bottle cap

[0014] Figure 10 Schematic diagram of the freeze concentration device during dissolution separation

[0015] Numbers in the figure: 1- original solution bottle (barrel), 2- dilute solution, 3- heating tube, 4- heater chassis groove edge, 5- solution outlet, 6- sealing material, 7- ice body, 8- power socket protective cover, 10- temperature control switch, 11- solution outlet and switch valve Specific implementation cases

[0016] The following describes the technical implementation method of the present invention in conjunction with schematic diagrams.

[0017] This method provides a preferred heat source placement scenario: the heat source is positioned inside (or outside) the ice body, perpendicularly away from the cooling surface (starting from the cooling surface). The following diagrams provide a brief qualitative explanation of this preferred heat source placement scenario using two refrigeration systems as examples to better understand the preferred heat source placement scenario.

[0018] Figure 1 , Figure 2 , Figure 3 This is a cross-sectional diagram of a cylindrical freezing device. Fruit and vegetable juice is frozen into ice in this device. Figure 1 As shown in the figure, when freezing fruit and vegetable juice, the "cooling surface" is the wall surface close to the refrigerant. When setting the heat source, it can be in the direction perpendicular to the direction of the ice body away from the "cooling surface". Figure 2 :The "central axis area" of the ice body is within this range, and a heat source (such as a heating rod) or multiple heat sources (multiple heat source rods) can be set here. Figure 3 .

[0019] Figure 4 , Figure 5 This is a schematic diagram of a cross section of a cylindrical refrigeration device. In this device, the refrigerant passes through the device from the central axis through a sealed pipe. Figure 4 When freezing fruit and vegetable juice, the "cooling surface" is the outer wall of the refrigerant pipe. The heat source can be set inside the ice body in the area close to the outer wall of the container (away from the "cooling surface"), or outside the container (outside the ice body), see Figure 5 .

[0020] The method of the present invention will now be described with reference to specific cases:

[0021] Figure 10 This is a chilled juice processing device made according to the above invention method. The device consists of a liquid bottle and a heater. Figure 6 、 Figure 7 、 Figure 8 、 Figure 9 The specific operation is as follows: Fruit and vegetable juice 2 is poured into a liquid bottle 1 and then placed in a freezer to be frozen into a solid state, hereinafter referred to as ice body 7, for low-temperature storage. In this state, the activity of microorganisms and various enzymes is inhibited, thereby extending the shelf life and freshness of the fruit and vegetable juice. When the fruit and vegetable juice is needed, the frozen fruit and vegetable juice body 7 is removed from the freezer and heated to dissolve and restore to fruit and vegetable juice.

[0022] A 60-liter stock liquid barrel 1 is prepared. After 56 liters of thorn grape juice is added, the lid is closed (e.g. Figure 8 Note: The heater is installed on the lid) and sent to the freezer (such as Figure 6 When the thorn grape juice is frozen into ice (such as Figure 7 Move the device containing the thorny grape juice ice body out of the freezer and place it on the platform (as shown). Figure 10 Show).

[0023] Open the power socket protective cover 8, connect the power supply through the socket 9, and use the temperature control switch 10 to set the heating temperature to heat the ice. As the ice melts, the ice with high solute concentration dissolves first, and the dissolved liquid flows out through the outlet valve 11. The dissolved solution is filtered and retained. After the fruit and vegetable juice ice is completely dissolved, the solids (filtered substances and other solids remaining in the bucket) are removed, and the filtered and retained solution is mixed to obtain 53.5 liters of recovered thorn grape juice.

[0024] The fruit and vegetable juice ice can also be heated and dissolved in stages. For example, in the first stage, the juice ice is dissolved by controlled temperature (heating). Once the main solute in the juice ice has dissolved, the remaining ice is primarily water-frozen ice (crystals). In the second stage, the ice (crystals) are crushed and then heated and dissolved in a specialized ice melting tank. The two solutions are then mixed and filtered to recover the juice, yielding 53.4 liters of thorn grape juice.

[0025] The volume of the recovered thorn grape juice obtained by the two heating and dissolving methods mentioned above differs from the original juice (by 2.5 liters and 2.6 liters, respectively). This is due to the removal of solid matter (primarily pulp and a small amount of other solid matter) during the filtration process, as well as losses during the operation. The recovered thorn grape juice has a better taste and flavor than before freezing. However, the staged heating method shortens the ice dissolution time and improves efficiency.

[0026] The process and method of the present invention solves the problem of long-term storage and freshness preservation of juice, and has the advantages of simple equipment, easy operation, energy saving, high efficiency, and low production cost. The above embodiments are preferred examples and are not intended to limit the present invention. Any modifications, equivalent substitutions, or improvements made within the spirit and principles of the present invention shall be protected by the present invention.

Claims

1. The present invention relates to a method for processing chilled fruit and vegetable juice, which is a method for preserving fruit and vegetable juice and belongs to the technical field of fruit and vegetable juice processing and preservation. It is characterized by: The juice obtained by squeezing fresh fruits and vegetables is filtered and then transferred to a cold storage to be frozen into a solid state (hereinafter referred to as ice body) for low-temperature frozen storage. When necessary, the fruit and vegetable juice ice body is heated and dissolved to restore the fruit and vegetable juice. This is a fruit and vegetable juice processing technology method. This method promptly freezes the fresh fruit and vegetable juice obtained by squeezing fresh fruits and vegetables into fruit and vegetable juice ice body for low-temperature storage, thereby extending the shelf life and freshness of the fresh fruit and vegetable juice. When the fruit and vegetable juice ice body is heated and dissolved, the fruit and vegetable juice with high concentration (low melting point) is dissolved first. At the final stage of dissolution, the remaining ice body is mainly ice (crystals) formed by water. The melting point of ice (crystals) is 0 degrees Celsius, and the temperature of ice (crystals) will remain at the melting point during the dissolution process. That is, during the process of restoring the dissolution of the fruit and vegetable juice ice body (even if it is in a heated state), the dissolved fruit and vegetable juice is in a low-temperature state, preventing adverse biochemical changes and protecting the original quality and flavor of the fruit and vegetable juice. The method of the present invention solves the problem of long-term storage and freshness preservation during the production of fruit and vegetable juices. It can also meet the processing needs of fruit and vegetable juice products or various products using fruit and vegetable juice as raw materials during non-seasonal periods, providing a new path for optimizing deep processing processes in the fruit and vegetable industry. This process is simple to operate, energy-saving, and highly efficient, and can be used for the processing and production of fruit and vegetable juice products.

2. The method for processing chilled fruit and vegetable juice according to claim 1, characterized in that: When heating and melting the fruit and vegetable juice ice, the heating method includes but is not limited to the following methods: directly heating the ice, heating the ice after crushing it, or setting a heat source at a specific position of the ice (inside or outside) for heating. The "specific orientation" (where the heat source is set) is a directional area. For example, when fruit and vegetable juice is frozen into ice (from the "cooling surface" of the freezer or container), the "specific direction" is the direction perpendicularly away from the "cooling surface" (hereinafter referred to as the direction away from the "cooling surface"), toward the ice. Furthermore, when the fruit and vegetable juice is frozen into ice, the "specific direction" is the direction with the highest solute content, based on the solute content of the ice.

3. The method for processing chilled fruit and vegetable juice according to claim 1, characterized in that: When the fruit and vegetable juice ice is heated and dissolved into juice, the fruit and vegetable juice with a high concentration is dissolved first, and then the concentration gradually decreases. By collecting the solution of the fruit and vegetable juice ice in sections, fruit and vegetable juice of various target concentrations can be obtained.

4. The method for processing chilled fruit juice according to claim 1, wherein: This method filters the dissolved low-temperature fruit and vegetable juice in time during the process of fruit and vegetable juice being restored from freezing (ice body) to thawing, thereby removing some substances that affect the taste and aroma, thereby improving the taste and aroma of the restored fruit and vegetable juice.

5. The method for processing chilled fruit and vegetable juice according to claim 1, characterized in that: There are various methods for heating the fruit and vegetable juice ice, and one or more heating methods can be used simultaneously. For example, the fruit and vegetable juice can be placed in a container with a heating (heat source) device and frozen into a solid state (hereinafter referred to as ice), or the fruit and vegetable juice can be frozen into ice and then a heating (heat source) device can be installed.

6. The method for processing chilled fruit and vegetable juice according to claim 1, characterized in that: The fruit and vegetable juice ice body can be heated continuously or by heating and dissolving in stages according to the process of the solution. For example, the fruit and vegetable juice ice body can be heated continuously to dissolve and recover the fruit and vegetable juice. Alternatively, a segmented heating method can be used. For example, the first stage involves controlling the temperature (heating) and dissolving the fruit and vegetable juice ice. Once the main solute in the fruit and vegetable juice ice has dissolved, the remaining ice is primarily composed of frozen water (crystals). The second stage involves breaking up the ice (crystals) and then heating and dissolving them in a specialized ice melting tank. The two solutions are then mixed to restore the fruit and vegetable juice.

7. The method for processing chilled fruit and vegetable juice according to claim 1, characterized in that: The process method of the present invention can be used for the processing and production of fruit juice, vegetable juice, compound fruit and vegetable juice and the like.

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