Processing method for preventing concentrated apple juice from being browning

A technology of concentrated apple clear juice and processing method, which is applied in food science, food preservation, application, etc., can solve the problem of easy browning of concentrated apple clear juice, and achieve the effect of prolonging the adsorption stability time

Inactive Publication Date: 2004-10-20
YANTAI NORTH ANDRE JUICE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the deficiencies of the above-mentioned prior art, and to provide a processing method for effectively preventing the browning of concentrated apple clear juice, which mainly solves the problem that the existing concentrated apple clear juice is easy to brown during storage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Example 1, the Jinshuai apples were inspected, washed, crushed, and squeezed into juice, stored in a juice collection tank, and parked for 1 hour to fully brown the juice. The juice entered the evaporator and raised to 85°C, After lowering to 55°C, enter the enzymolysis tank for enzymolysis, add pectinase and amylase in the enzymolysis tank, and enzymolysis for 1 hour, after the reaction is negative, add 120 mesh activated carbon, the amount of activated carbon added is 10Kg / 20T, adsorption, After stabilizing for 6 hours, put it into the residence tank, enter the ultrafiltration system, remove the insoluble matter and other impurities, obtain apple juice, concentrate it, and collect it in the finished product tank. Bacteria filling machine filling into finished products.

Embodiment 2

[0038] Example 2: Fuji apples are inspected, washed, crushed, and squeezed to make fruit juice, stored in a juice collection tank, and parked for 1.5 hours to fully brown the juice. The juice enters the evaporator and heats up to 80°C, and then After cooling down to 50°C, enter the enzymatic hydrolysis tank for enzymolysis, add pectinase and amylase to the enzymatic hydrolysis tank, and after the reaction of enzymolysis is negative for 1 hour, add 200 mesh activated carbon, the amount of activated carbon added is 8Kg / 20T, adsorption and stability 8 Hours later, it is put into the residence tank, enters the ultrafiltration system, removes insoluble matter and other impurities, and obtains clear apple juice, which is then concentrated to obtain concentrated juice, which is collected in the finished product tank. Machine filling becomes finished product.

Embodiment 3

[0039] Example 3: Xiaoguoguang apples were inspected, washed, crushed, and squeezed into fruit juice, stored in a juice collection tank, and parked for 0.5 hours to fully brown the juice. After lowering to 53°C, enter the enzymatic hydrolysis tank for enzymatic hydrolysis, add pectinase and amylase to the enzymatic hydrolysis tank, and after the reaction of enzymatic hydrolysis is negative for 1 hour, add 150 mesh activated carbon, the amount of activated carbon added is 15Kg / 20T, adsorption and stability After 7 hours, put it into the residence tank, enter the ultrafiltration system, remove the insoluble matter and other impurities, and obtain apple juice, which is concentrated, and the concentrated juice is collected in the finished product tank. The concentrated juice is sterilized by high temperature and instantaneous Filling machine filling becomes finished product.

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PUM

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Abstract

A process for preventing concentrated apple juice from browning includes such steps as squeezing apple to obtain apple juice, sufficient browning for 0.5-1.5 hr, gelatinizing, adding pectiase or amylase, enzymolyzizing, adding activated carbon particles, adsorbing for 6-8 hr, ultrafilter and concentrating.

Description

(1) Technical field: [0001] The invention relates to the technical field of fruit juice processing, in particular to a processing method of concentrated apple juice for preventing fruit juice browning. (two) background technology: [0002] At present, in the deep processing industry of apples, the industrialization level is relatively high. The conventional processing technology of the concentrated apple juice is freshly squeezed juice, gelatinization and anti-browning, enzymolysis, adsorption, ultrafiltration, concentration, and finished products. After the processed concentrated apple juice is stored, the color becomes darker, and at 440nm, the light transmittance of the juice decreases, which seriously affects the internal quality of the concentrated apple juice. The existing solution is to add Vc series, resin, activated carbon and other substances , cost is high, use method is unreasonable, thereby effect is unsatisfactory, the color value stability of a kind of concent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L3/3571
Inventor 倪元颖王安胡小松葛毅强曲昆生于东华章金英
Owner YANTAI NORTH ANDRE JUICE
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