Snow pear paste and preparation process thereof

Abstract

The preparation process comprises the following steps: manually selecting raw materials, washing the selected raw materials, uniformly feeding the raw materials into a crusher by adopting a fruit homogenizer, and crushing the raw materials; putting the crushed raw materials into a juicer for juicing, and filtering through a vibrating screen; sterilizing the filtered raw materials; adding pectinase and amylase to decompose impurities, macromolecular substances and precipitates in the fruit juice; concentrating the fruit juice subjected to ultrafiltration; performing secondary pasteurization; and canning. The stock solution is sterilized through pasteurization, so that the damage to the nutritional value is reduced, and meanwhile, the content of precipitates is reduced through ultrafiltration, so that the appearance of the product is improved; meanwhile, the five-effect falling-film evaporator is used for concentration, and concentration can be performed in a low-temperature environment, so that the loss of nutritional value is reduced, and the charring feeling of the product caused by high-temperature concentration is avoided.

Description

Technical Field

[0001] The invention relates to the technical field of snow pear paste, in particular to snow pear paste and a preparation process thereof. Background Art

[0002] There are two main types of products made from pears. One is medicines, such as Chuanbei Snow Pear Paste, whose main effect is to moisten the lungs and relieve coughs. It is mainly used to treat patients with yin deficiency, lung heat and coughs. However, it has certain side effects, does not have immune regulation function, and cannot be consumed for a long time. The other is pear paste made from pear juice and Chinese herbal medicine. It is a therapeutic food that treats symptoms such as yin deficiency, cough, dry throat and thirst, such as the autumn pear paste available on the market.

[0003] Traditional pear paste is made by boiling, sterilizing and settling the original juice. The process is very destructive to the nutrients and aromatic substances in the juice. At the same time, the insoluble substances in the pear paste are not completely precipitated, resulting in a poor visual effect of the pear paste. Summary of the invention

[0004] The purpose of the invention is to solve the problem of poor sensory experience of pear paste and to provide a snow pear paste and a preparation process thereof.

[0005] A preparation process of snow pear paste comprises the following steps:

[0006] S1. Raw material selection: 1200-1500 parts of snow pear, 16-22 parts of Sichuan Fritillaria, 16-22 parts of Momordica grosvenori, 20-26 parts of loquat leaves, 16-22 parts of honeysuckle, and 20-26 parts of sugar;

[0007] The raw materials are manually selected, and the pears with large areas of disease, insects, injuries, and rot are selected and discarded;

[0008] S2. Raw material processing:

[0009] The selected raw materials are washed, and the diseased, insect-infested, damaged, rotten and inedible parts are removed. Then, the raw materials are evenly fed into the crusher by a fruit leveler for crushing;

[0010] Put the crushed raw materials into a juicer to extract the juice, and filter it through a vibrating screen;

[0011] S3, pasteurization: sterilize the filtered raw materials;

[0012] S4, enzymatic hydrolysis: adding pectinase and amylase to fully dissolve the pectin and starch in the juice;

[0013] S5, ultrafiltration: filter out impurities, macromolecular substances and precipitated substances in the juice;

[0014] S6, concentration; concentrating the ultrafiltered juice; concentrating the ultrafiltered juice by a five-effect falling film evaporator;

[0015] S7, secondary pasteurization: final sterilization of the concentrated juice;

[0016] S8, canned.

[0017] Furthermore, the waste residue filtered in S2 is collected and put into a recycling bin.

[0018] Furthermore, the juice after S3 is separated by a disc separator, the clear juice enters S4, and the waste residue is collected and collected in a recovery barrel.

[0019] Furthermore, the waste residue in the collection barrel is added with clean water, stirred and boiled, and the aromatic substances in the waste residue are extracted by a simultaneous distillation extraction method, and the extracted aromatic substances are added to the concentrate after S6.

[0020] Furthermore, in S3, the pasteurization is performed at 96° for 60 seconds, and the temperature is adjusted to 50° to 54° at the liquid outlet by mixing cold and hot juices; in S7, the pasteurization is performed at 96° for 30 seconds, and the temperature is adjusted to 25° to 30° at the liquid outlet by mixing cold and hot juices.

[0021] Furthermore, the ultrafiltration machine in S5 adopts an operating pressure of 4.0-4.4 bar, and the average pore size of the membrane is 0.001-0.1 μm; the juice is ultrafiltered by the ultrafiltration machine, and the obtained juice has a transmittance greater than 95% and a turbidity less than 0.5 NTU.

[0022] Furthermore, the amount of S4 pectinase added was 0.15 mL / L; and the amount of amylase added was 0.25 mL / L.

[0023] The snow pear paste obtained by any of the above preparation methods.

[0024] The beneficial effects of the present invention are:

[0025] 1. The original liquid is sterilized by pasteurization to reduce the loss of nutritional value. At the same time, ultrafiltration is used to reduce the sediment content and improve the appearance of the product. The five-effect falling film evaporator is used for concentration, which can be concentrated in a low temperature environment to reduce the loss of nutritional value and avoid the burnt feeling of the product caused by high temperature concentration.

[0026] 2. The filtered residue is recycled and boiled with water for simultaneous distillation to extract aromatic substances, which are then added to the product to improve the smell and fragrance of the product and increase the utilization value of the by-products. DETAILED DESCRIPTION

[0027] The following describes the embodiments of the present invention by specific examples, and those skilled in the art can easily understand other advantages and effects of the present invention from the contents disclosed in this specification. The present invention can also be implemented or applied through other different specific embodiments, and the details in this specification can also be modified or changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention. It should be noted that the following embodiments and features in the embodiments can be combined with each other without conflict.

[0028] It should be noted that the following embodiments are only schematic illustrations of the basic concept of the present invention, and only show the components related to the present invention rather than drawing them according to the number, shape and size of the components in actual implementation. In actual implementation, the type, quantity and proportion of each component may be changed arbitrarily, and the component layout may also be more complicated.

[0029] Example 1

[0030] A process for preparing snow pear paste comprises the following steps:

[0031] Raw material selection: 1200-1500 parts of snow pear, 16-22 parts of Sichuan Fritillaria, 16-22 parts of Momordica grosvenori, 20-26 parts of loquat leaves, 16-22 parts of honeysuckle, and 20-26 parts of sugar;

[0032] The raw materials are manually selected, and the pears with large areas of disease, insects, injuries, and rot are selected and discarded;

[0033] Raw material processing: Wash the selected raw materials, remove the diseased, insect-infested, damaged, rotten and inedible parts, and use a fruit leveler to evenly feed the raw materials into a crusher for crushing;

[0034] The crushed raw materials are placed in a juicer to extract the juice, and filtered through a vibrating screen; the waste residue after filtration is collected and collected in a recycling bin.

[0035] Pasteurization: sterilize the filtered raw materials; separate the juice through a disc separator, the clear juice continues to the next enzymatic hydrolysis, and the waste residue is collected and collected in a recycling bucket. Pasteurize at 96° for 60 seconds, and adjust the temperature to 52° at the outlet by mixing cold and hot juice; S7 pasteurizes at 96° for 30 seconds, and adjusts the temperature to 28° at the outlet by mixing cold and hot juice.

[0036] Add clean water to the waste residue in the collection barrel, stir and boil, and extract the aromatic substances in the waste residue by simultaneous distillation and extraction.

[0037] Enzymatic hydrolysis: Add pectinase and amylase to fully dissolve the pectin and starch in the juice; the amount of pectinase added is 0.035mL / L; the amount of amylase added is 0.015mL / L.

[0038] Ultrafiltration: filter out impurities, macromolecular substances and precipitated substances in the juice; the ultrafiltration machine uses an operating pressure of 4.2×10^4Pa, and the average pore size of the membrane is 0.01μm; the juice is ultrafiltered through the ultrafiltration machine, and the transmittance of the obtained juice is greater than 95% and the turbidity is less than 0.5NTU.

[0039] Concentrating; concentrating the ultrafiltered juice; concentrating the ultrafiltered juice through a five-effect falling film evaporator; adding the extracted aromatic substances to the concentrate.

[0040] Secondary pasteurization: Final sterilization of the concentrated juice;

[0041] Canned.

[0042] Example 2

[0043] A process for preparing snow pear paste comprises the following steps:

[0044] Raw material selection: 1200-1500 parts of snow pear, 16-22 parts of Sichuan Fritillaria, 16-22 parts of Momordica grosvenori, 20-26 parts of loquat leaves, 16-22 parts of honeysuckle, and 20-26 parts of sugar;

[0045] The raw materials are manually selected, and the pears with large areas of disease, insects, injuries, and rot are selected and discarded;

[0046] Raw material processing: Wash the selected raw materials, remove the diseased, insect-infested, damaged, rotten and inedible parts, and use a fruit leveler to evenly feed the raw materials into a crusher for crushing;

[0047] The crushed raw materials are placed in a juicer to extract the juice, and filtered through a vibrating screen; the waste residue after filtration is collected and collected in a recycling bin.

[0048] Pasteurization: sterilize the filtered raw materials; separate the juice through a disc separator, the clear juice continues to the next enzymatic hydrolysis, and the waste residue is collected and collected in a recycling bucket. Pasteurize at 96° for 60 seconds, and adjust the temperature to 50° at the outlet by mixing cold and hot juice; in S7, pasteurize at 96° for 30 seconds, and adjust the temperature to 25° at the outlet by mixing cold and hot juice.

[0049] Add clean water to the waste residue in the collection barrel, stir and boil, and extract the aromatic substances in the waste residue by simultaneous distillation and extraction.

[0050] Enzymatic hydrolysis: Add pectinase and amylase to fully dissolve the pectin and starch in the juice; the amount of pectinase added is 0.035mL / L; the amount of amylase added is 0.015mL / L.

[0051] Ultrafiltration: filter out impurities, macromolecular substances and precipitated substances in the juice; the ultrafiltration machine uses an operating pressure of 4×10^4Pa, and the average pore size of the membrane is 0.001μm; the juice is ultrafiltered by the ultrafiltration machine, and the obtained juice has a transmittance greater than 95% and a turbidity less than 0.5NTU.

[0052] Concentrating; concentrating the ultrafiltered juice; concentrating the ultrafiltered juice through a five-effect falling film evaporator; adding the extracted aromatic substances to the concentrate.

[0053] Secondary pasteurization: Final sterilization of the concentrated juice;

[0054] Canned.

[0055] Example 3

[0056] A process for preparing snow pear paste comprises the following steps:

[0057] Raw material selection: 1200-1500 parts of snow pear, 16-22 parts of Sichuan Fritillaria, 16-22 parts of Momordica grosvenori, 20-26 parts of loquat leaves, 16-22 parts of honeysuckle, and 20-26 parts of sugar;

[0058] The raw materials are manually selected, and the pears with large areas of disease, insects, injuries, and rot are selected and discarded;

[0059] Raw material processing: Wash the selected raw materials, remove the diseased, insect-infested, damaged, rotten and inedible parts, and use a fruit leveler to evenly feed the raw materials into a crusher for crushing;

[0060] The crushed raw materials are placed in a juicer to extract the juice, and filtered through a vibrating screen; the waste residue after filtration is collected and collected in a recycling bin.

[0061] Pasteurization: sterilize the filtered raw materials; separate the juice through a disc separator, the clear juice continues to the next enzymatic hydrolysis, and the waste residue is collected and collected in a recycling bucket. Pasteurize at 96° for 60 seconds, and adjust the temperature to 54° at the outlet by mixing cold and hot juice; S7 pasteurizes at 96° for 30 seconds, and adjusts the temperature to 30° at the outlet by mixing cold and hot juice.

[0062] Add clean water to the waste residue in the collection barrel, stir and boil, and extract the aromatic substances in the waste residue by simultaneous distillation and extraction.

[0063] Enzymatic hydrolysis: Add pectinase and amylase to fully dissolve the pectin and starch in the juice; the amount of pectinase added is 0.035mL / L; the amount of amylase added is 0.015mL / L.

[0064] Ultrafiltration: filter out impurities, macromolecular substances and precipitated substances in the juice; the ultrafiltration machine uses an operating pressure of 4.4 bar and the average pore size of the membrane is 0.1μm; the juice is ultrafiltered by the ultrafiltration machine, and the transmittance of the obtained juice is greater than 95% and the turbidity is less than 0.5NTU.

[0065] Concentrating; concentrating the ultrafiltered juice; concentrating the ultrafiltered juice through a five-effect falling film evaporator; adding the extracted aromatic substances to the concentrate.

[0066] Secondary pasteurization: Final sterilization of the concentrated juice;

[0067] Canned.

[0068] Comparative Example 1

[0069] The difference between this embodiment and embodiment 1 is that pectinase and amylase are not added.

[0070] Comparative Example 2

[0071] The difference between this embodiment and embodiment 1 is that no ultrafiltration is performed, and conventional precipitation filtration is used.

[0072] Comparative Example 3

[0073] The difference between this embodiment and embodiment 1 is that the concentration is carried out by boiling, and the five-effect falling film evaporator is not used for concentration.

[0074] Comparative Example 4

[0075] The difference between this embodiment and embodiment 1 is that the waste residue after filtration is not recovered and the aromatic substances are not extracted.

[0076] The examples 1-3 and comparative examples 1-4 were numbered as products 1-7, and the prepared snow pear paste products 1-7 were subjected to sensory evaluation.

[0077] According to the standard Q / JXL0001S-2019, four sensory data are evaluated: color is the color of the product under standard light; structure morphology / properties are the molding state of the product at standard temperature, i.e. room temperature; smell and odor are the odor of the product at standard temperature, i.e. room temperature; impurities are the presence of impurities visible to the naked eye in the product under standard light. The sensory scoring standards for pear paste products are shown in Table 1 below.

[0078] Table 1

[0079]

[0080]

[0081] At the same time, the products 1-7 of Sydney Paste were tested according to GB 2760-2014 "National Food Safety Standard for the Use of Food Additives", and the soluble solid content was determined as shown in Table 2.

[0082] Table 2

[0083] Product Number Content (g / 100g) Product Number Content (g / 100g) 1 77.6 5 67.2 2 85.4 6 74.2 3 68.1 7 76.5 4 53.1

[0084] The products 1-7 of Xueli Paste were tested according to GB 2760-2014 "National Food Safety Standard for the Use of Food Additives", and the total acid (calculated as citric acid) content was determined as shown in Table 3.

[0085] Table 3

[0086] Product Number Content (g / 100g) Product Number Content (g / 100g) 1 1.90 5 1.76 2 1.66 6 1.85 3 1.71 7 0.81 4 1.42

[0087] Among them, product 1 has relatively superior data in all data. It scores high in the main measurement standards of snow pear paste, and is better in sensory judgment standards such as color, and has good use value.

[0088] The above-mentioned embodiments only express the specific implementation of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.

Claims

1. A preparation process of snow pear paste, characterized in that: The following steps are involved: S1. Raw material selection: 1200-1500 parts of snow pear, 16-22 parts of Sichuan Fritillaria, 16-22 parts of Momordica grosvenori, 20-26 parts of loquat leaves, 16-22 parts of honeysuckle, and 20-26 parts of sugar; The raw materials are manually selected, and the pears with large areas of disease, insects, injuries, and rot are selected and discarded; S2. Raw material processing: The selected raw materials are washed, and the diseased, insect-infested, damaged, rotten and inedible parts are removed. Then, the raw materials are evenly fed into the crusher by a fruit leveler for crushing; Put the crushed raw materials into a juicer to extract the juice, and filter it through a vibrating screen; S3, pasteurization: sterilize the filtered raw materials; S4, enzymatic hydrolysis: adding pectinase and amylase to fully dissolve the pectin and starch in the juice; S5, ultrafiltration: filter out impurities, macromolecular substances and precipitated substances in the juice; S6, concentrating: concentrating the ultrafiltered juice; The ultrafiltered juice is concentrated by a five-effect falling film evaporator; S7, secondary pasteurization: final sterilization of the concentrated juice; S8, canned.

2. A preparation process of snow pear paste according to claim 1, characterized in that: The waste residue filtered in S2 is collected and placed in a recycling bin.

3. The preparation process of a snow pear paste according to claim 1, characterized in that: The juice after S3 is separated by a disc separator, the clear juice enters S4, and the waste residue is collected and collected in a recycling bin.

4. A preparation process of snow pear paste according to claim 2 or 3, characterized in that: The waste residue in the collection barrel is added with clean water, stirred and boiled, and the aromatic substances in the waste residue are extracted by simultaneous distillation extraction, and the extracted aromatic substances are added to the concentrate after S6.

5. The preparation process of a snow pear paste according to claim 1, characterized in that: In S3, pasteurization is performed at 96°C for 60 seconds, and the temperature is adjusted to 50°-54°C at the outlet by mixing cold and hot juices; in S7, pasteurization is performed at 96°C for 30 seconds, and the temperature is adjusted to 25°-30°C at the outlet by mixing cold and hot juices.

6. The preparation process of a snow pear paste according to claim 1, characterized in that: The S5 ultrafiltration machine uses an operating pressure of 4.0-4.4 bar and an average pore size of the membrane of 0.001-0.1 μm. The juice is ultrafiltered by the ultrafiltration machine, and the obtained juice has a transmittance greater than 95% and a turbidity less than 0.5 NTU.

7. The preparation process of a snow pear paste according to claim 1, characterized in that: The amount of S4 pectinase added was 0.035 mL / L; the amount of amylase added was 0.015 mL / L.

8. A snow pear paste, characterized in that: The method is obtained by any one of claims 1 to 7.

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