A green tea juice product and a method for processing the same

Abstract

The application discloses a kind of green grapefruit juice product processing method, it includes the following steps: pretreatment: selecting mature, no disease green grapefruit is washed and sterilized, then flushing with pure water after being drained for standby;Juicing: the obtained in previous step is input into juicer, nitrogen is replaced with the air in juicer, then start juicing, stop by pipeline and transfer the juice to the first container, cooling is carried out to pipeline during the transfer process;Canning: the juice in the first container is transferred into filling machine and canned, canned to the second container and then frozen for preservation;Sterilization: after thawing, it is canned to the third container, then HPP cold sterilization is carried out, and green grapefruit juice product is obtained.The application solves the problem of adding pigment in the prior art to maintain the green color of green grapefruit juice.

Description

Technical Field

[0001] This invention relates to the field of green grape juice processing technology, and in particular to a green grape juice product and its processing method. Background Technology

[0002] Green grapes are a popular variety of grape, typically processed into juice, which is well-received by consumers. However, during processing, the juice is easily oxidized by combining with oxygen after the pulp is crushed, leading to discoloration. To address this, current technology requires adding coloring agents after juicing and before bottling. While this maintains the color, it results in green grape juice that is not 100% pure juice, further negatively impacting sales. Summary of the Invention

[0003] In view of the shortcomings of the existing technology, the purpose of this invention is to provide a processing method for green grape juice products, which solves the problem that pigments need to be added in order to maintain the green color of green grape juice in the existing technology.

[0004] To achieve the above objectives, the present invention adopts the following technical solution:

[0005] A method for processing green grape juice products, comprising the following steps:

[0006] Pretreatment: Select mature, disease-free green grapes, wash and disinfect them, then rinse them with pure water and drain them for later use.

[0007] Juicing: Put the juice obtained in the previous step into the juicer, replace the air inside the juicer with nitrogen, then turn on the juicer. After stopping, transfer the juice to the first container through the pipe. During the transfer process, the pipe is cooled.

[0008] Canning: The juice in the first container is transferred to a filling machine for canning, then canned into a second container and frozen for storage;

[0009] Sterilization: After thawing, the product is canned into a third container and then subjected to HPP cold sterilization to obtain green grape juice product.

[0010] Furthermore, during juicing, nitrogen replacement ensures that the internal oxygen content is ≤0.5%.

[0011] Furthermore, during juicing, the cooling temperature is ≤5℃.

[0012] Furthermore, nitrogen is continuously introduced during juicing to maintain the internal oxygen content at ≤0.5%.

[0013] Furthermore, during canning, the oxygen content inside the storage tank is ≤0.5%.

[0014] Furthermore, during canning, the freezing temperature is -30℃ and the freezing time is 12 hours.

[0015] Furthermore, both the first and second containers are storage tanks.

[0016] Furthermore, the third container is a pressure-resistant composite bag.

[0017] A green grape juice product is also provided, which is obtained by the above-mentioned processing method.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] Nitrogen protection is used during the juicing process to prevent the pulp and juice from coming into direct contact with air, thus avoiding oxidation. No pigments are added to the final product, resulting in 100% pure green grape juice. There is no significant heating process, which helps to preserve the components of the juice. At the same time, the nitrogen protection during the juicing process and subsequent freezing preservation enhance the stability of the juice product, giving it a longer shelf life. Detailed Implementation

[0020] The present invention will be further described in detail below through specific embodiments:

[0021] This solution provides a green grape juice product, the processing method of which is as follows:

[0022] Select ripe, disease-free green grapes, wash them, and then soak them in a 0.08% food-grade sodium hypochlorite solution for 3 minutes to sterilize them. Rinse them five times with pure water, drain, and transfer them to a juicer. Replace the air inside the juicer with nitrogen to ensure an oxygen content of ≤0.5%. Start juicing, maintaining an oxygen content of ≤0.5% throughout the juicing process. After juicing, transfer the juice to a storage tank through a pipe (the pipe has a pump connected to an inlet pipe with a filter to prevent excessive pulp and peel from being pumped in). The middle section of the pipe passes through a cooling box. The internal refrigeration system lowers the temperature to around 0℃, ensuring the juice temperature inside the pipes is ≤5℃. The cooling time is 5 minutes (i.e., the time required for the juice to pass through the chamber is 5 minutes). The storage tank is then connected to a filling machine for filling. The juice is then transferred to another storage tank (the first tank is directly connected to the juicer, while the second tank allows for easy transfer). After filling, the juice is transferred to a cold storage facility and frozen at -30℃ for 12 hours (maintaining the temperature at -30℃ for 12 hours). Then, it is transferred to a thawing facility to thaw. After thawing, the juice is filled into pressure-resistant composite bags (PA / PE composite bags) and subjected to HPP cold sterilization to obtain the green grape juice product.

[0023] The green grape juice products provided in the above embodiments were tested after being stored at 15℃ for 30 days: all batches of products were bright green in color, with no visible browning, no off-odor, and a color difference ΔE≤3.

[0024] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A method for processing green grape juice products, characterized in that, Including the following steps: Pretreatment: Select mature, disease-free green grapes, wash and disinfect them, then rinse them with pure water and drain them for later use. Juicing: Put the juice obtained in the previous step into the juicer, replace the air inside the juicer with nitrogen, then turn on the juicer. After stopping, transfer the juice to the first container through the pipe. During the transfer process, the pipe is cooled. Canning: The juice in the first container is transferred to a filling machine for canning, then canned into a second container and frozen for storage; Sterilization: After thawing, the product is canned into a third container and then subjected to HPP cold sterilization to obtain green grape juice product.

2. The processing method for green grape juice products as described in claim 1, characterized in that, During juicing, nitrogen replacement ensures that the internal oxygen content is ≤0.5%.

3. The processing method for green grape juice products as described in claim 2, characterized in that, During juicing, the cooling temperature should be ≤5℃.

4. The processing method for green grape juice products as described in claim 1, characterized in that, During juicing, nitrogen is continuously introduced to maintain the internal oxygen content at ≤0.5%.

5. The processing method for green grape juice product as described in claim 4, characterized in that, During canning, the oxygen content in the storage tank is ≤0.5%.

6. The processing method for green grape juice product as described in claim 1, characterized in that, During canning, the freezing temperature is -30℃ and the freezing time is 12 hours.

7. The processing method for green grape juice product as described in claim 1, characterized in that, Both the first and second containers are storage tanks.

8. The processing method for green grape juice product as described in claim 1, characterized in that, The third container is a pressure-resistant composite bag.

9. A green grape juice product, characterized in that, Obtained by the processing method described in any one of claims 1-8.