Normal temperature fresh keeping technology for red date fresh fruit normal juice

A technology for fresh fruit and jujube, which is applied in the fields of fruit and vegetable preservation, food preservation, food processing, etc., which can solve the problems of difficulty, limitation, and high production cost of fresh jujube fresh fruit juice, and achieve the effect of maintaining pure nature

Inactive Publication Date: 2007-02-07
王自贵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the freshness of fresh jujube fresh fruit juice produced after juicing fresh jujube fruit has always been a problem. Generally, it needs to be sterilized at high temperature, and preservatives need to be added. The pure aseptic packaging production line is expensive, the production environment is extremely strict, and the production cost is high.
Therefore, at present, jujube fresh fruit juice is generally kept fresh by freezing, and the freezing temperature is generally below minus 18°C. High, when thawing, the damage of ice crystals to the pulp is easy to cause juice separation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: manually select the fresh red jujube fruit, remove impurities such as diseased and insect fruit, fruit stalk, fruit leaf, etc., and then carry out pesticide reduction treatment, and prepare 0.1-0.3 (W) per thousand potassium permanganate, The solution containing the organic acid (tartaric acid or citric acid) of 0.1-0.4% (W), soak the fresh red jujube fruit in it for 10-20 minutes, rinse it with running water after removing it, and then sterilize it. The chlorine dioxide content of the preparation is as follows: 0.01-0.05% (W) aqueous solution, soak the fruit in it for 5-20 minutes, take it out, rinse it with sterile demineralized water, put it into a crusher for crushing, and squeeze it with a screw juicer at room temperature after crushing. The squeezed juice enters the colloid mill to be finely crushed, and then enters the homogenizer for homogenization. After the homogenized juice is heated to 40°C, the content of vitamin C with a volume content of 0.1-...

Embodiment 2

[0019] Example 2: Sterilization A solution containing 0.01-0.05% (W) of peracetic acid was used, and the fruit was immersed in it for 5-20 minutes, and other technological processes were the same as those in Example 1.

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PUM

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Abstract

The invention discloses an original liquid reserving method of red date, which comprises the following steps: selecting fresh red date; bleaching; sterilizing; washing through softened water; breaking; squeezing; evening at high pressure; protecting color; proceeding bus sterilization and vacuum canning; cooling the water bathe to indoor temperature.

Description

technical field [0001] The invention relates to a deep processing method for fresh red jujube fruit, in particular to a process for keeping fresh red jujube fresh fruit juice at room temperature. Background technique [0002] Red dates are delicious and nutritious. According to the determination, every 100 grams of dried jujube contains about 3.3 grams of protein, 72.8 grams of carbohydrates, 0.4 grams of fat, 61 milligrams of calcium, 55 milligrams of phosphorus, 1.6 milligrams of iron, 0.01 milligrams of carotene, and 0.15 milligrams of riboflavin. In addition, jujube is also rich in vitamin A, vitamin B2, vitamin C and vitamin P. The content of vitamin C in every 100 grams of fresh jujube meat is as high as 4-6 grams, which is 80-100 times higher than that of apples and peaches. Therefore, some people call jujube a "living vitamin pill". [0003] Red dates are rich in nutrients. However, if the fresh fruits of red dates are not dried in time after picking, they will so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23B7/153A23N12/02
Inventor 王自贵
Owner 王自贵
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