Pear juice and its processing method

Abstract

The present invention relates to a Chinese Hebei Province pear juice. It is a pure pear juice, which is a clear transparent liquor with light amber, and has the original flavour of the Chinese Hebei Province pear, its transmittancy under 625nm is greater than or equal to 90% and its soluble solids content is 8deg. Brix-10deg. Brix, and its total acid content is 0.1%-0.4%. Besides, said invention also provides its preparation method and concrete steps.

Description

Technical field [0001] The invention relates to a beverage and a processing method thereof, in particular to pear juice and a processing method thereof. Background technique [0002] Enzymatic browning during fruit crushing and juicing and long-term heating lead to cooked taste of juice are the main problems that the fruit juice industry needs to solve. Enzymatic browning causes the color of the fruit juice to become dark brown, which reduces the sensory quality. The long-term heat treatment in the processing process will cause the juice to produce a cooked taste on the one hand, and cause a large loss of nutrients on the other hand. Ya pear is one of the fruits that are most likely to produce the above-mentioned problems. The methods of inhibiting enzymatic browning in production mainly include the methods of destroying enzyme activity by heat treatment and adding antioxidants. However, the method of heat treatment to destroy the enzyme activity is likely to cause the juic...

AI Technical Summary

Problems solved by technology

However, the method of heat treatment to destroy the enzyme activity is likely to cause the juice to produce a cooked taste, and the addition of a single antioxidant such as iso-Vc or Vc is also prone to browning in the late storage of the juice

Pasteurization is generally used in traditional fruit juice production, and it is sterilized at 80-90°C for 20 minutes. Under this condition, pear juice tends to produce a cooked taste.