Preparation process of ultrahigh-pressure organic malus micromalus fruit juice

Abstract

The invention relates to the field of preparation of malus micromalus fruit juice, and discloses a preparation process of ultrahigh-pressure organic malus micromalus fruit juice, which comprises the following specific steps: freezing malus micromalus fruit in an environment of-40 DEG C for 24 hours, then unfreezing at room temperature until the malus micromalus fruit is soft and the self-flowing juice does not flow, uniformly mixing 0.75% o of Suzhou nanometer and tap water to prepare a disinfectant, and sterilizing at room temperature for 24 hours to obtain the superhigh-pressure organic malus micromalus fruit juice. A Roots blower is started for low-temperature disinfection, tap water is used for rinsing the raw materials after disinfection, disinfectant on the surfaces of the raw materials is washed away, a hammer crusher is used for crushing the malus micromalus makino, the crushed malus micromalus makino enters a vacuum air bag juicer for cold dipping juicing, the prepared malus micromalus makino juice is subpackaged in PET bottles, and a cold sterilization mode ultrahigh pressure sterilization technology (HPP) is adopted. The ultrahigh-pressure sterilization pressure is 550MPa, and the sterilization time is 8min, and conveying the product into an environment of-40 DEG C for freezing and storing. The prepared malus micromalus fruit juice is clear and transparent, attractive in color and luster and unique in flavor, and the nutritional ingredients, flavor and color and luster of malus micromalus fruits are reserved to the maximum extent.

Description

Technical Field

[0001] The invention relates to the field of preparation of sea buckthorn fruit juice, in particular to a preparation process of ultra-high pressure organic sea buckthorn fruit juice. Background Art

[0002] With the development and progress of society, people's living standards have generally improved, and people's pursuit of food has risen from the original food and clothing issues to the level of safety, nutrition and health. Sea buckthorn grows at the junction of Shanxi, Shaanxi and Inner Mongolia, belonging to the Loess Plateau. It likes warmth and drought resistance, and its color is dark red or purple. Sea buckthorn is rich in nutritional value, high in calcium, and contains a variety of vitamins. It is a rare variety of fruit with rich nutritional value. It contains fructose, glucose, organic acids, and calcium, iron, potassium, zinc, selenium, flavonoids and other trace elements necessary for the human body. Therefore, sea buckthorn has high nutritional value and is a nutritious product suitable for all ages. It can not only prepare sea buckthorn juice naturally, but also make sea buckthorn jam, fruit puree, sea buckthorn dried fruit, preserved fruit, fermented into sea buckthorn fruit wine and other products. From a nutritional point of view, studying sea buckthorn products is of special significance to human safety.

[0003] At present, in the production process of sea buckthorn fruit juice, the sea buckthorn fruit itself has a certain sourness and astringency, which makes the taste of the produced juice poor. In addition, the sea buckthorn fruit itself contains polyphenol oxidase, which makes the sea buckthorn fruit raw materials prone to browning after contact with air during the crushing process, resulting in poor color of the produced juice. Finally, when the juice is made, the nutrients of the sea buckthorn fruit itself are also easily lost. Therefore, the technical personnel in this field provide a preparation process of ultra-high pressure organic sea buckthorn fruit juice to solve the problems raised in the above background technology. Summary of the invention

[0004] Technical issues solved

[0005] In view of the shortcomings of the prior art, the present invention provides a preparation process of ultra-high pressure organic sea buckthorn fruit juice, which is mainly used to solve the problems of nutrient loss, taste and juice color in the process of preparing sea buckthorn fruit into juice.

[0006] Technical Solution

[0007] To achieve the above object, the present invention provides the following technical solutions:

[0008] A processing technology for sea red fruit juice, the specific steps are as follows:

[0009] Step (1) freezing the sea buckthorn fruit in an environment of -40°C for 24 hours, and then thawing it at room temperature until the fruit becomes soft and the juice does not flow, and repeating this process twice to obtain a sea buckthorn fruit raw material suitable for production and processing;

[0010] Step (2) preparing a disinfectant by mixing 0.75‰ of Su Nano and tap water, turning on the Roots blower for low-temperature disinfection, and rinsing the raw material with tap water after the disinfection is completed to wash away the disinfectant on the surface of the raw material;

[0011] Step (3) using a hammer crusher to crush the sea buckthorn fruit, the crushing particle size is maintained at 3-5 mm, turning on N2 protection during the crushing process, and spraying a color protection liquid, the concentration of the color protection liquid is 2.5‰, and the color of the original fruit is maintained to the greatest extent;

[0012] The crushed material in step (4) is first cooled and then enters into a gas bag juicer for cold soaking and juicing for 90 minutes at a temperature below 6°C;

[0013] Step (5) the materials are sequentially fed into a horizontal screw centrifuge for juice separation;

[0014] Step (6) filtering the sea buckthorn fruit juice through a double filter to further improve the quality of the sea buckthorn fruit juice and remove the pomace;

[0015] The filtered sea buckthorn fruit juice in step (7) is sequentially fed into a homogenizer and a degasser for homogenization and degassing at a homogenization pressure of 35 MPa and a temperature of about 10° C. The degassed juice is cooled in a tubular cooler, and the outlet temperature is controlled at about 5° C.

[0016] Step (8) filling the sea red juice into a PET bottle and sealing the bottle cap;

[0017] Step (9) adopts HPP sterilization process, with a sterilization pressure of 550 MPa and a sterilization time of 8 min.

[0018] Preferably, in the processing technology of the sea buckthorn fruit juice, in the step (1), the sea buckthorn fruit raw material is subjected to two freeze-thaw treatments, the freezing treatment is carried out in a freezer at -40°C, and the fruit is thawed at room temperature until the surface of the fruit is soft and has no ice layer when squeezed by hand, and the fruit is not damaged to ensure that the juice does not flow out, which is the best thawing state. This is a single freeze-thaw process, and the invention adopts two freeze-thaw cycles.

[0019] Preferably, in the processing technology of the sea buckthorn fruit juice, in the step (2), Sunami is mixed with tap water to prepare a disinfectant with a ratio of 0.75‰ to disinfect the raw materials.

[0020] Preferably, in the processing technology of the sea buckthorn fruit juice, in the step (3), the color protection liquid is prepared with sodium D-isoascorbate and tap water at a concentration of 2.5‰ to protect the color of the juice after it is crushed.

[0021] Preferably, in the processing technology of the sea buckthorn fruit juice, in the step (4), the crushed material enters a cooler for cooling treatment, and the material outlet temperature is controlled at about 5°C.

[0022] Preferably, in the processing technology of the sea buckthorn fruit juice, in the step (7), the homogenization pressure of the homogenizer is 35 MPa and the temperature is below 10°C.

[0023] Preferably, in the processing technology of the sea buckthorn fruit juice, in the step (9), the sterilization pressure is 550 MPa and the sterilization time is 8 minutes.

[0024] Beneficial Effects

[0025] Compared with the prior art, the present invention provides a preparation process of ultra-high pressure organic sea red juice, which has the following beneficial effects:

[0026] 1. The present invention subjects the sea buckthorn raw material to two freezing and thawing treatments, so that the color of the sea buckthorn is deepened, the sugar content is improved, the juice yield of the frozen sea buckthorn is significantly improved, the soluble solid content and the solid-acid ratio of the fruit are increased, the astringency gradually disappears, the juice color is bright, and it is more aesthetically pleasing. The soluble solid content of the sea buckthorn is retained to the maximum extent during the natural thawing process, and the nutrition of the fruit is effectively retained.

[0027] 2. The present invention injects nitrogen during the crushing process of the sea buckthorn to isolate oxygen and prevent the polyphenol oxidase in the sea buckthorn from contacting with the air, causing the sea buckthorn to turn brown, so as to maintain the color of the sea buckthorn.

[0028] 3. The present invention uses processes such as freezing, rinsing, crushing, vacuum air bag pressing, juice separation, filtration, homogenization degassing, and HPP sterilization to make the prepared sea red fruit juice clear and transparent, attractive in color, and unique in flavor, and the nutritional components, flavor and color of the sea red fruit itself are retained to the greatest extent. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 The present invention provides a process flow chart of the production of sea buckthorn fruit juice, which is a preparation process of ultra-high pressure organic sea buckthorn fruit juice. DETAILED DESCRIPTION

[0030] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0031] The present invention provides a processing technology for sea buckthorn fruit juice, and the specific operations are as follows:

[0032] refer to Figure 1In step (1), the raw material is placed in a -40°C freezer and completely frozen for the first freezing treatment, and then thawed at room temperature until the sea buckthorn fruit is in a state where there is no hard lump when squeezed by hand, and the fruit is soft but the skin is not broken and the juice cannot flow out. In this state, it is further frozen back into the -40°C freezer for a second freezing treatment. After further freezing, it is taken out and placed at room temperature for natural thawing until the fruit is soft and no juice flows out. The sea buckthorn fruit raw material is placed in a -40°C freezer for treatment. This low temperature condition is conducive to inhibiting the fruit from aging. Respiration and enzyme activity can slow down the loss of nutrients and the rate of browning. In addition, during the freezing process, due to the mechanical effect of ice crystal growth, the cell tissue of the sea buckthorn is destroyed and lysed, which intensifies the outflow of sea buckthorn cell juice and increases the juice yield of the sea buckthorn. The tannin content of the sea buckthorn after quick freezing decreases and the astringency is reduced, which prepares the sea buckthorn juice for sweet and sour taste. The sea buckthorn fruit that has experienced two repeated freezing and thawing becomes softer, the color deepens, and the pigment accumulates, which has a positive effect on improving the processing quality of the sea buckthorn.

[0033] Step (2) loading the sea buckthorn raw material into a cleaning pool, cleaning and disinfecting the raw material, preparing a disinfection solution according to a ratio of 0.75:1000 of Sunami and tap water, adding the sea buckthorn raw material into the disinfection solution, maintaining low temperature disinfection, and preparing for the anti-oxidation of the raw material after crushing in the later stage, manually picking after cleaning and disinfection, conveying after bubbling rinsing, and then cleaning the raw material again with a brush.

[0034] Step (3) crushing the sea buckthorn raw material with a hammer crusher to ensure that the crushing particle size is maintained at 3 to 5 mm. Before the raw material enters the hammer crusher, the color protection liquid is prepared and the nitrogen valve is opened. The color protection liquid is mixed with D-sodium isoascorbate and tap water in a ratio of 2.5:1000. When the raw material enters, the color protection liquid is sprayed, and N2 protection is performed throughout the process to prevent oxidation and maintain the color of the original fruit. The crushed material is pumped into a tubular preheating cooler for fruit pulp cooling.

[0035] Step (4) The crushed material enters a tubular preheating cooler for cooling treatment, and the cooled material enters a vacuum air bag juicer for cold soaking and juicing. The ice water system is turned on one hour in advance before production to lower the cooler to 0-5°C. Before the material enters the air bag juicer, nitrogen is filled to keep the equipment running normally, cold soaking for 90 minutes, and the squeezed juice is sent to the buffer tank through a centrifugal pump.

[0036] In step (5), the material is sent to a horizontal screw centrifuge for solid-liquid separation, and the differential speed ratio and the rotation speed are adjusted to make the juice separation more complete and improve the juice yield. The separated juice flows to a buffer tank for buffering.

[0037] Step (6) filtering the sea buckthorn fruit juice with a double filter to further improve the quality of the sea buckthorn fruit juice and remove the pomace.

[0038] The filtered sea buckthorn juice in step (7) enters a homogenizer for homogenization at a homogenization pressure of 35 MPa and a temperature of about 10° C. The juice enters a degasser for degassing, and the degassed juice enters a tubular cooler for cooling treatment, and the material outlet temperature is adjusted to about 5° C. by controlling the ice water system.

[0039] Step (8) Filling the sea buckthorn juice into PET bottles, the PET bottles after light inspection enter the bottle washing machine for cleaning, disinfection, rinsing, and then cold filling, the PET bottles are sent to the packaging workshop after filling and capping, and unqualified PET bottles are removed through the manual light inspection table, and qualified PET bottles are placed in the sterilization basket for HPP sterilization. Before filling, disinfectant water for PET bottles and bottle caps is prepared, Oxonia peracetic acid disinfectant is used, and the disinfectant water ratio method is disinfectant: water = 1:60, and disinfection is carried out at room temperature.

[0040] Step (9) adopts the HPP cold sterilization process, the sterilization pressure is set to 550MPa, the actual sterilization pressure is controlled at 550±10MPa, and the sterilization time is 8min. Ultra-high pressure cold sterilization technology (HPP) destroys the higher-level structure inside the protein by destroying weak binding bonds such as hydrogen bonds, so as to cause changes in the basic physical properties of the protein, thereby causing pressure coagulation of the protein, inactivation of the enzyme, rupture of the bacterial cell membrane, and outflow of chemical components inside the bacteria, causing multiple cellular damages. The ionic bonds and hydrophobic bonds inside the protein will be cut off due to the reduction in protein volume after high-pressure treatment, thereby destroying the three-dimensional structure of the protein, leading to protein denaturation and enzyme inactivation.

[0041] After HPP sterilization, the products will go through metal detection, spray cleaning, wind drying, labeling, coding, packing and warehousing.

[0042] Preferably, in the juice processing technology, during the entire process from step (3) to step (7) after the raw materials are crushed, the temperature is controlled at 5-6°C, and before each tank change, ice water is added to cool the equipment, and nitrogen is filled and color protection liquid is sprayed to protect the color of the raw materials.

[0043] The electrical components mentioned in this article are all connected to an external main controller and 220V mains electricity, and the main controller can be a conventional known device for controlling a computer or the like.

[0044] In the description of this article, it should be noted that relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0045] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A juice production process, characterized in that: The following steps are involved: Step (1) freezing the sea buckthorn fruit in an environment of -40°C for 24 hours, and then thawing it at room temperature until the fruit becomes soft and the juice does not flow, and repeating this process twice to obtain a sea buckthorn fruit raw material suitable for production and processing; Step (2) preparing a disinfectant by mixing 0.75‰ of Su Nano and tap water, turning on the Roots blower for low-temperature disinfection, and rinsing the raw material with tap water after the disinfection is completed to wash away the disinfectant on the surface of the raw material; Step (3) using a hammer crusher to crush the sea buckthorn fruit, the crushing particle size is maintained at 3-5 mm, turning on N2 protection during the crushing process, and spraying a color protection liquid, the concentration of the color protection liquid is 2.5‰, and the color of the original fruit is maintained to the greatest extent; The crushed material in step (4) is first cooled and then enters into a gas bag juicer for cold soaking and juicing for 90 minutes at a temperature below 6°C; Step (5) the materials are sequentially fed into a horizontal screw centrifuge for juice separation; Step (6) filtering the sea buckthorn fruit juice through a double filter to further improve the quality of the sea buckthorn fruit juice and remove the pomace; The filtered sea buckthorn fruit juice in step (7) is sequentially fed into a homogenizer and a degasser for homogenization and degassing at a homogenization pressure of 35 MPa and a temperature of about 10° C. The degassed juice is cooled in a tubular cooler, and the outlet temperature is controlled at about 5° C. Step (8) Filling the sea buckthorn fruit juice into a PET bottle and sealing the bottle cap; Step (9) adopts HPP ultra-high pressure sterilization process, with a sterilization pressure of 550 MPa and a sterilization time of 8 min.

2. The juice production process according to claim 1, characterized in that: In the step (1), the sea buckthorn raw material is subjected to two freeze-thaw treatments, the freezing treatment is carried out in a -40°C freezer, and the fruit is thawed at room temperature until the surface of the fruit is soft and free of ice when pinched by hand, and the fruit is not damaged to ensure that the juice does not flow out. This is the best thawing state. This is a freeze-thaw process, and then a second freeze-thaw cycle is carried out.

3. The juice production process according to claim 1, characterized in that: In the step (2), Sunami and tap water are mixed to form a disinfectant with a ratio of 0.75‰ to disinfect the raw materials.

4. The juice production process according to claim 1, characterized in that: In the step (3), the color protection liquid is prepared with sodium D-isoascorbate and tap water at a concentration of 2.5‰ to protect the color of the juice after it is crushed.

5. The juice production process according to claim 1, characterized in that: In the step (4), the crushed material enters a cooler for cooling, and the material outlet temperature is controlled at about 5°C.

6. The juice production process according to claim 1, characterized in that: In the step (7), the homogenizing pressure of the homogenizer is 35 MPa and the temperature is below 10°C.

7. The juice production process according to claim 1, characterized in that: In the step (9), the sterilization pressure is 550 MPa and the sterilization time is 8 min.

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