Composite fruit juice and preparation process thereof

Abstract

The invention discloses compound fruit juice and a preparation process thereof.The compound fruit juice is prepared from, by weight, 25 parts of apple juice, 20 parts of orange juice, 8 parts of lemon juice, 12 parts of blueberry juice, 15 parts of grapefruit juice, 5 parts of honey, 3 parts of fructo-oligosaccharide, 0.2 part of vitamin C and 1 part of mint extract.The preparation process of the compound fruit juice comprises the following preparation steps that S1, material selection and cleaning are conducted; s2, performing squeezing to obtain juice; s3, mixing and blending; s4, degassing and homogenizing process collaboration; according to the method, the average particle size of juice particles can be reduced, the fruit juice texture is finer and more uniform, vitamin C, mineral substances, various bioactive substances and other nutritional ingredients in the fruit juice are locked to the maximum extent, and the fruit juice texture is finer and more uniform and richer in nutrition.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a compound fruit juice and a preparation process thereof. Background Art

[0002] In today's beverage market, juice products are favored by consumers because they are rich in vitamins, minerals and natural fruit flavors, which can supplement nutrition for the human body while providing a pleasant drinking experience. Traditional juice preparation processes are usually relatively simple and cannot meet consumers' growing demand for high-quality, nutritious and unique-tasting juices.

[0003] However, the traditional juice preparation process faces many difficulties. For the degassing and homogenization links, the old process often adopts a single degassing or homogenization method, such as simply degassing through a vacuum environment. The gas content in the juice is reduced to a low degree, the juice is easily oxidized and deteriorated, and the shelf life is shortened; from the perspective of the homogenization link, simply relying on conventional homogenizers for homogenization, the degree of crushing and refining of the juice particles is limited, resulting in the juice being prone to stratification and precipitation during storage, reducing the product appearance quality and market competitiveness. In order to solve the above problems, the present invention proposes a new composite juice and its preparation process. Summary of the invention

[0004] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a compound fruit juice and a preparation process thereof.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] A compound juice comprising the following raw materials in weight ratio:

[0007] 25 parts of apple juice, 20 parts of orange juice, 8 parts of lemon juice, 12 parts of blueberry juice, 15 parts of grapefruit juice, 5 parts of honey, 3 parts of oligofructose, 0.2 parts of vitamin C, and 1 part of mint extract.

[0008] A process for preparing a composite juice comprises the following steps:

[0009] S1. Material selection and cleaning: strictly select apples, oranges, lemons, blueberries, and grapefruits that are fresh, free of pests and diseases, and of suitable maturity. After manually removing surface impurities, rinse with running water to ensure that there is no pesticide residue and dirt on the fruit skin;

[0010] S2. Juicing: Use professional knives to peel and remove the cores of washed fruits, squeeze the juice, put the processed fruit pieces into a high-performance juicer, set appropriate juicing parameters according to the characteristics of the fruit, squeeze out the original juice, and then immediately filter the squeezed original juice through an 80-100 mesh stainless steel filter, collect the clarified filtrate in a clean container for later use;

[0011] S3, mixing and blending: accurately weigh 25 parts of apple juice, 20 parts of orange juice, 8 parts of lemon juice, 12 parts of blueberry juice, and 15 parts of grapefruit juice, pour them into a stainless steel blending tank, turn on a low-speed stirring device at 50-80 rpm, stir for 5-10 minutes, and make various juices preliminarily and evenly mixed, slowly add 5 parts of honey, 3 parts of oligofructose, and 0.2 parts of vitamin C in sequence, stirring while adding, and continue stirring for 3-5 minutes until all additives are completely dissolved and fully integrated into the juice system, and finally add 1 part of mint extract, and stir for another 2-3 minutes to make the fresh flavor of mint evenly dispersed in the juice;

[0012] S4, degassing and homogenization process coordination:

[0013] Intelligent pressure gradient processing: The prepared mixed juice is introduced into the intelligent pressure gradient linkage device and homogenized in the high-pressure homogenization area. Then, under the guidance of the pressure gradient, the juice quickly enters the low-pressure degassing area for degassing.

[0014] Ultrasonic-assisted double-effect circulation treatment: The juice after intelligent pressure gradient linkage treatment is introduced into a special ultrasonic-assisted double-effect circulation treatment system through an acid-resistant and alkali-resistant, sterile silicone tube. The main body of the system is a closed circulation pipeline made of stainless steel, with a built-in high-frequency ultrasonic generator and a micro-jet homogenization component, so that the juice circulates in the pipeline. The cavitation effect generated by ultrasound and the high-intensity shear force of the micro-jet homogenization component are used to perform secondary crushing and refinement of the particles in the juice. During the circulation process, the vacuum exhaust port in the pipeline is combined with a specially designed gas-liquid separation structure for secondary degassing.

[0015] Membrane separation homogenization and degassing treatment: The juice after secondary treatment is pumped into the membrane separation homogenization and degassing integrated module, and a composite ceramic membrane with a pore size of 0.1-0.5μm is selected to allow the juice to pass through the membrane. The juice is subjected to the shear force of the fluid on the membrane surface to achieve the third homogenization, and at the same time, the gas passes through the membrane to complete the third degassing;

[0016] S5 Sterilization and filling: After the above comprehensive and innovative treatment, the juice is sterilized using low-temperature long-time sterilization (LTLT) combined with pulsed electric field sterilization (PEF) technology. It is filled after sterilization and immediately sealed and packaged after canning. After naturally cooling to room temperature, it is neatly stacked and stored in a cool, dry and ventilated warehouse.

[0017] Preferably, in the raw material preparation and pretreatment steps, the criteria for screening fruits also include normal fruit color and full texture.

[0018] Preferably, the juicing parameters of the high-performance juicer include rotation speed and juicing time, and the rotation speed range set for different fruits is 8000-15000 rpm, and the juicing time is 30-120 seconds.

[0019] Preferably, in the mixing and preparing step, the stirring device is an anchor stirrer or a paddle stirrer.

[0020] Preferably, in the ultrasound-assisted double-effect circulation treatment step of the comprehensive treatment, the gas-liquid separation structure is a cyclone gas-liquid separator or a wire mesh gas-liquid separator.

[0021] Preferably, in the sterilization and filling step, the pre-sterilized packaging container is sterilized by high-temperature steam sterilization at a temperature of 120-130°C for 15-30 minutes; or by ultraviolet sterilization at a wavelength of 250-280nm for 10-20 minutes.

[0022] The present invention has the following beneficial effects:

[0023] 1. By adopting low-temperature and long-term sterilization combined with pulse electric field sterilization technology, microorganisms can be accurately killed in a relatively low temperature environment with the help of pulse electric fields, effectively avoiding the large-scale loss of heat-sensitive nutrients, and locking in nutrients such as vitamin C, minerals and various bioactive substances in the juice to the greatest extent. Compared with traditional processes, it provides consumers with juice products that are more nutritious and closer to the nutritional composition of natural fruits, ensuring health value.

[0024] 2. Strictly control the quality of fruit raw materials, and accurately squeeze and filter the juice according to the characteristics of the fruit, so as to retain the original flavor of the raw materials to the greatest extent. In the subsequent blending process, precise proportions are combined with scientific mixing processes, and a variety of nutritional additives and natural flavor extracts are incorporated to enrich the nutrition of the juice and optimize the taste. After special processing technology, the average particle size of the juice particles is reduced, making the texture of the juice more delicate and uniform. Compared with traditional processes, the quality of the product has been greatly improved to meet consumers' demand for high-quality juice.

[0025] 3. The ultrasonic-assisted double-effect circulation treatment system utilizes the synergistic effects of ultrasonic cavitation, microfluidization homogenization and vacuum degassing to not only refine the juice particles, but also improve the degassing efficiency, greatly reducing the risk of juice oxidation; although the second embodiment does not mention similar improvement data in detail, it follows similar scientific principles to carry out innovative process treatment, effectively reducing the oxygen content in the juice, inhibiting the growth of microorganisms, and coordinating scientific filling and storage processes to ensure that the product is stored in a cool, dry and ventilated warehouse, reducing the deterioration of color and flavor and the generation of precipitation, extending the shelf life, maintaining product stability, and allowing consumers to enjoy fresh and delicious juice at any time. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention provides a flow chart of a composite juice preparation process. DETAILED DESCRIPTION

[0027] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0028] A compound juice comprising the following raw materials in weight ratio:

[0029] 25 parts of apple juice, 20 parts of orange juice, 8 parts of lemon juice, 12 parts of blueberry juice, 15 parts of grapefruit juice, 5 parts of honey, 3 parts of oligofructose, 0.2 parts of vitamin C, and 1 part of mint extract.

[0030] A process for preparing a composite juice comprises the following steps:

[0031] S1. Material selection and cleaning: strictly select apples, oranges, lemons, blueberries, and grapefruits that are fresh, free of pests and diseases, and of suitable maturity. After manually removing surface impurities, rinse with running water to ensure that there is no pesticide residue and dirt on the fruit skin;

[0032] S2. Juicing: Use professional knives to peel and remove the cores of washed fruits, squeeze the juice, put the processed fruit pieces into a high-performance juicer, set appropriate juicing parameters according to the characteristics of the fruit, squeeze out the original juice, and then immediately filter the squeezed original juice through an 80-100 mesh stainless steel filter, collect the clarified filtrate in a clean container for later use;

[0033] S3, mixing and blending: accurately weigh 25 parts of apple juice, 20 parts of orange juice, 8 parts of lemon juice, 12 parts of blueberry juice, and 15 parts of grapefruit juice, pour them into a stainless steel blending tank, turn on a low-speed stirring device at 50-80 rpm, stir for 5-10 minutes, and make various juices preliminarily and evenly mixed, slowly add 5 parts of honey, 3 parts of oligofructose, and 0.2 parts of vitamin C in sequence, stirring while adding, and continue stirring for 3-5 minutes until all additives are completely dissolved and fully integrated into the juice system, and finally add 1 part of mint extract, and stir for another 2-3 minutes to make the fresh flavor of mint evenly dispersed in the juice;

[0034] S4, degassing and homogenization process coordination:

[0035] Intelligent pressure gradient processing: The prepared mixed juice is introduced into the intelligent pressure gradient linkage device and homogenized in the high-pressure homogenization area. Then, under the guidance of the pressure gradient, the juice quickly enters the low-pressure degassing area for degassing.

[0036] Ultrasonic-assisted double-effect circulation treatment: The juice after intelligent pressure gradient linkage treatment is introduced into a special ultrasonic-assisted double-effect circulation treatment system through an acid-resistant and alkali-resistant, sterile silicone tube. The main body of the system is a closed circulation pipeline made of stainless steel, with a built-in high-frequency ultrasonic generator and a micro-jet homogenization component, so that the juice circulates in the pipeline. The cavitation effect generated by ultrasound and the high-intensity shear force of the micro-jet homogenization component are used to perform secondary crushing and refinement of the particles in the juice. During the circulation process, the vacuum exhaust port in the pipeline is combined with a specially designed gas-liquid separation structure for secondary degassing.

[0037] Membrane separation homogenization and degassing treatment: The juice after secondary treatment is pumped into the membrane separation homogenization and degassing integrated module, and a composite ceramic membrane with a pore size of 0.1-0.5μm is selected to allow the juice to pass through the membrane. The juice is subjected to the shear force of the fluid on the membrane surface to achieve the third homogenization, and at the same time, the gas passes through the membrane to complete the third degassing;

[0038] S5, sterilization and filling; after the above comprehensive and innovative treatment, the juice is sterilized by low temperature and long time sterilization (LTLT) combined with pulse electric field sterilization (PEF) technology. LTLT is maintained at 60-70℃ for 10-20 minutes, and PEF applies a specific pulse electric field strength and frequency to effectively kill microorganisms at a lower temperature, minimize the loss of heat-sensitive nutrients, and retain the original flavor of the juice. The sterilized hot juice is filled into the pre-sterilized packaging container while it is hot. If high-temperature steam sterilization is used, the sterilization temperature is 120-130℃ and the time is 15-30 minutes. The penetration of high-temperature steam is used to ensure the sterility of the container.

[0039] Specifically, when selecting and cleaning the materials, strictly select apples, oranges, lemons, blueberries, and grapefruits that are fresh, free of pests and diseases, and of appropriate maturity. After manually removing surface impurities, rinse with running water to ensure that there is no pesticide residue and dirt on the fruit skin. Use professional knives to peel and core the washed fruits. Cut apples into small pieces of 1-2 cm square, and cut lemons into thin slices of about 0.3-0.5 cm thick. This is convenient for juicing and reduces the residual pulp residue. Blueberries are small in size, so you only need to wash them gently and remove the stalks. Try to keep the fruit intact to prevent the loss of nutrients and retain the maximum nutritional value for subsequent juicing. For grapefruit, first cut it in half along the texture of the peel, then use a spoon to gently scrape along the junction of the peel and the flesh, completely remove the pulp segments, and then break the pulp segments into pieces of appropriate size to facilitate juicing and minimize the mixing of white fascia into the juice to avoid affecting the taste and quality.

[0040] Embodiment 1:

[0041] Step 1: Raw material preparation and pretreatment:

[0042] Strictly select apples, oranges, lemons, blueberries, and grapefruits that are fresh, free of pests and diseases, and of appropriate maturity. After manually removing surface impurities, rinse with running water to ensure that there is no pesticide residue and dirt on the fruit skin. Use professional knives to peel and core the washed fruits. Cut apples into small pieces of 1-2 cm square, and cut lemons into thin slices of about 0.3-0.5 cm thick. This is convenient for juicing and reduces the residual pulp residue. Blueberries are small, so you only need to wash them gently and remove the stalks. Try to keep the fruit intact to prevent the loss of nutrients and retain the maximum nutritional value for subsequent juicing. For grapefruit, first cut it in half along the texture of the peel, then use a spoon to gently scrape along the junction of the peel and the flesh, completely remove the pulp segments, and then break the pulp segments into pieces of appropriate size to facilitate juicing and minimize the mixing of white fascia into the juice to avoid affecting the taste and quality.

[0043] Step 2: Juice extraction:

[0044] Place the processed fruit pieces into a high-performance juicer and set appropriate juicing parameters according to the characteristics of the fruit to obtain the maximum juice yield and ensure the quality of the juice. The squeezed juice is immediately coarsely filtered through an 80-100 mesh stainless steel filter to remove large pieces of pulp residue, fiber and other impurities, and the clarified filtrate is collected in a clean container for later use.

[0045] Step 3: Mixing:

[0046] Accurately weigh 25 parts of apple juice, 20 parts of orange juice, 8 parts of lemon juice, 12 parts of blueberry juice, and 15 parts of grapefruit juice, pour them into a stainless steel mixing tank, turn on the low-speed stirring device at 50-80 rpm, stir for 5-10 minutes, so that the various juices are initially evenly mixed, slowly add 5 parts of honey, 3 parts of oligofructose, and 0.2 parts of vitamin C in sequence, stirring while adding, and continue stirring for 3-5 minutes until all additives are completely dissolved and fully integrated into the juice system, finally add 1 part of mint extract, and stir for another 2-3 minutes to evenly disperse the refreshing flavor of mint in the juice.

[0047] Step 4: Ultrasound-assisted double-effect circulation treatment:

[0048] The prepared mixed juice is introduced into a special ultrasonic-assisted double-effect circulation treatment system through an acid-base-resistant, sterile silicone tube. The main body of the system is a closed circulation pipeline made of stainless steel, with a built-in high-frequency ultrasonic generator with a frequency of 40kHz, a power of 1000W, and a micro-jet homogenization component;

[0049] Turn on the ultrasonic device and the circulation pump, set the juice flow rate to 2L / min, and make the juice circulate in the pipeline. The cavitation effect generated by ultrasound creates a strong shock wave at the micro level, which cooperates with the high-intensity shear force of the microjet homogenization component to break and refine the particles in the juice. This combined effect can make the particles in the juice more refined and evenly dispersed, and can achieve a finer particle size distribution than traditional homogenization. The average particle size of the processed juice particles can be reduced to 3-5μm;

[0050] During the circulation process, the vacuum pump in the pipeline is used in combination with a specially designed gas-liquid separation structure for degassing. The vacuum pump maintains the system vacuum degree at 0.06-0.08MPa, causing the dissolved gas in the juice to escape in the form of bubbles, which are captured and discharged in the gas-liquid separation structure to prevent the juice from oxidizing and producing bad flavors.

[0051] Step 5: Sterilization and filling:

[0052] After the ultrasound-assisted double-effect cycle treatment, the juice is sterilized by low-temperature long-time sterilization (LTLT) combined with pulse electric field sterilization (PEF) technology. LTLT is maintained at 60-70°C for 10-20 minutes, and PEF applies a specific pulse electric field intensity and frequency to effectively kill microorganisms at a lower temperature, reduce the loss of heat-sensitive nutrients, and retain the nutrients and flavor of the juice to the greatest extent.

[0053] The sterilized hot juice is filled into pre-sterilized packaging containers while it is still hot, usually aseptic cartons or PET plastic bottles, using automatic filling machines to ensure accurate filling volume and aseptic operation. After filling, the packaging is immediately sealed and naturally cooled to room temperature, and then neatly stacked in a cool, dry, ventilated warehouse for storage.

[0054] Embodiment 2:

[0055] Step 1, step 2, and step 3 are the same as those in Example 1;

[0056] Step 4: Intelligent pressure gradient linkage processing:

[0057] The prepared juice enters the intelligent pressure gradient linkage device. First, in the high-pressure homogenization area, the pressure starts from 30MPa, and gradually increases to 35MPa at a rate of 0.5MPa / min, and is maintained for 3 minutes. The juice is strongly homogenized, which can achieve a better homogenization effect than the fixed pressure range of 20-30MPa for traditional homogenization. After testing, its particle size distribution is narrower than that of juice treated by traditional processes, indicating that the particle size is more uniform and the particle size can be refined to about 4-6μm. Subsequently, the juice quickly enters the low-pressure degassing area under the guidance of the pressure gradient, and the vacuum degree gradually decreases from 0.07MPa to 0.09MPa, which takes 2 minutes to allow the dissolved gas to fully escape. The entire process is controlled in real time by the computer control system based on the feedback from the pressure sensor.

[0058] Step 5: Sterilization and filling:

[0059] After the ultrasound-assisted double-effect cycle treatment, the juice is sterilized by low-temperature long-time sterilization (LTLT) combined with pulse electric field sterilization (PEF) technology. LTLT is maintained at 60-70°C for 10-20 minutes, and PEF applies a specific pulse electric field intensity and frequency to effectively kill microorganisms at a lower temperature, reduce the loss of heat-sensitive nutrients, and retain the nutrients and flavor of the juice to the greatest extent.

[0060] The sterilized hot juice is filled into pre-sterilized packaging containers while it is still hot, usually aseptic cartons or PET plastic bottles, using automatic filling machines to ensure accurate filling volume and aseptic operation. After filling, the packaging is immediately sealed and naturally cooled to room temperature, and then neatly stacked in a cool, dry, ventilated warehouse for storage.

[0061] Embodiment three;

[0062] Step 1, step 2, and step 3 are the same as those in Example 1;

[0063] Step 4: Membrane separation homogenization and degassing integrated treatment:

[0064] The prepared juice is pumped into the membrane separation homogenization and degassing integrated module, and a composite ceramic membrane with a pore size of 0.1-0.5μm is selected. The pressure difference on both sides of the membrane is controlled at 0.3MPa, so that the juice passes through the membrane at a flow rate of 1.5L / min. When the juice passes through the membrane, the gas passes through the membrane to complete the degassing. The single processing time is 8 minutes. This degassing method is different from the traditional vacuum degassing principle. Through the selective permeation of the membrane, the gas molecules can preferentially pass through the membrane to diffuse to the other side. At the same time, the juice will be homogenized by the shear force of the fluid on the membrane surface while being degassed. In this process, large particles of impurities in the juice are intercepted by the membrane and repeatedly subjected to the shear force of the fluid near the membrane surface, and are continuously refined. This method can make the particles in the juice reach a very fine level, and the average particle size can reach about 3-4μm. In addition, due to the screening effect of the membrane, some tiny impurities that are difficult to handle by traditional homogenizers can be effectively removed, making the juice purer.

[0065] Step 5: Sterilization and filling:

[0066] After the ultrasound-assisted double-effect cycle treatment, the juice is sterilized by low-temperature long-time sterilization (LTLT) combined with pulse electric field sterilization (PEF) technology. LTLT is maintained at 60-70°C for 10-20 minutes, and PEF applies a specific pulse electric field intensity and frequency to effectively kill microorganisms at a lower temperature, reduce the loss of heat-sensitive nutrients, and retain the nutrients and flavor of the juice to the greatest extent.

[0067] The sterilized hot juice is filled into pre-sterilized packaging containers while it is still hot, usually aseptic cartons or PET plastic bottles, using automatic filling machines to ensure accurate filling volume and aseptic operation. After filling, the packaging is immediately sealed and naturally cooled to room temperature, and then neatly stacked in a cool, dry, ventilated warehouse for storage.

[0068] Embodiment 4:

[0069] Step 1, step 2, and step 3 are the same as in Example 1;

[0070] Step 4: Comprehensive processing;

[0071] First, the prepared mixed juice is introduced into the intelligent pressure gradient linkage device. In the high-pressure homogenization area, the pressure starts from 30MPa and gradually increases to 35MPa at a rate of 0.5MPa / min and is maintained for 3 minutes to strongly homogenize the juice. Subsequently, the juice is guided by the pressure gradient and quickly enters the low-pressure degassing area. The vacuum degree gradually decreases from 0.07MPa to 0.09MPa, which takes 2 minutes to allow the dissolved gas to fully escape. The entire process is controlled in real time by a computer control system based on feedback from the pressure sensor. Next, the juice treated with the intelligent pressure gradient linkage is introduced into a special ultrasonic-assisted double-effect circulation treatment system through an acid- and alkali-resistant, sterile silicone tube. The main body of the system is a closed circulation pipeline made of stainless steel, with a built-in high-frequency ultrasonic generator with a frequency of 40kHz, a power of 1000W, and a microjet homogenization component. The ultrasonic device and the circulation pump are turned on, and the juice flow rate is set to 2L / min to circulate the juice in the pipeline. The air generated by the ultrasound The chemical effect creates a strong shock wave at the microscopic level, which cooperates with the high-intensity shear force of the micro-jet homogenization component to perform secondary crushing and refinement of the particles in the juice; during the circulation process, the vacuum pump in the pipeline is used in combination with a specially designed gas-liquid separation structure for secondary degassing. The vacuum pump maintains the system vacuum degree at 0.06-0.08MPa, which causes the dissolved gas in the juice to escape in the form of bubbles and is captured and discharged in the gas-liquid separation structure, further preventing the juice from oxidizing and producing bad flavors. The juice is circulated in this system for 2 times, and each cycle time is 3 minutes. Finally, the juice after the secondary treatment is pumped into the membrane separation homogenization and degassing integrated module, and a composite ceramic membrane with a pore size of 0.1-0.5μm is selected. The pressure difference on both sides of the membrane is controlled at 0.3MPa, so that the juice passes through the membrane at a flow rate of 1.5L / min. The juice is subjected to the shear force of the fluid on the membrane surface to achieve the third homogenization, and the gas passes through the membrane to complete the third degassing. The single processing time is 5 minutes.

[0072] Step 5: Sterilization and filling;

[0073] After the above comprehensive and innovative treatment, the juice is sterilized by low temperature and long time sterilization (LTLT) combined with pulse electric field sterilization (PEF) technology. LTLT is maintained at 60-70℃ for 10-20 minutes, and PEF applies a specific pulse electric field strength and frequency to effectively kill microorganisms at a lower temperature, reduce the loss of heat-sensitive nutrients, and retain the nutrients and flavor of the juice to the greatest extent; the sterilized hot juice is filled into pre-sterilized packaging containers while it is hot, usually aseptic cartons or PET plastic bottles, and an automatic filling machine is used to ensure accurate filling volume and aseptic operation. After filling, the package is sealed immediately, cooled naturally to room temperature, and neatly stacked in a cool, dry, ventilated warehouse for storage.

[0074] Comparative Example 1;

[0075] Step 1, step 2, and step 3 are the same as those in Example 1;

[0076] Step 4: Homogenization and degassing:

[0077] Pump the prepared mixed juice into a conventional homogenizer and homogenize it 2-3 times at a pressure of 20-30MPa, with each homogenization time being 5 minutes. Use the vacuum degassing method to introduce the homogenized juice into a vacuum degassing tank and degas for 5-8 minutes at a vacuum degree of 0.06-0.08MPa and a temperature of 40-50°C.

[0078] Step 5: Sterilization and filling:

[0079] The degassed juice is sterilized by ultra-high temperature instantaneous sterilization equipment at a sterilization temperature of 110-130°C and a sterilization time of 3-5 seconds, which can quickly kill harmful microorganisms.

[0080] The sterilized juice is filled into pre-sterilized packaging containers while hot, sealed, and stored in warehouses after cooling to room temperature.

[0081] Comparative Example 2:

[0082] Step 1, step 2, and step 3 are the same as those in Example 1;

[0083] Step 4: Advanced homogenization and degassing:

[0084] A high-pressure micro-jet homogenizer is combined with ultrasonic homogenization technology. The working pressure of the high-pressure micro-jet is 30-40MPa, the ultrasonic frequency is 20-40kHz, and the power is 500-1000W. The start-up time is 4 minutes each time, and the homogenization times are 2-3 times. The juice is double-finely homogenized to make the particle size distribution narrower, which can reach 5-6μm with a delicate and smooth taste. The vacuum degassing and nitrogen replacement combined process is used, with a vacuum degree of 0.08-0.1MPa. High-purity nitrogen is filled in the later stage of degassing to replace residual oxygen. At the same time, a special gas-liquid dispersion device is used to increase the gas-liquid contact area, thereby improving the degassing effect while reducing the risk of oxidation.

[0085] Step 5: Sterilization and intelligent filling:

[0086] The degassed juice is sterilized by ultra-high temperature instantaneous sterilization equipment at a sterilization temperature of 110-130°C for 3-5 seconds, which can quickly kill harmful microorganisms. An intelligent filling production line is introduced in the filling process, and aseptic cartons or PET plastic bottles are used for filling. Through multi-sensor fusion technologies such as machine vision and weight detection, the filling volume and sealing quality are monitored in real time to ensure product consistency. After filling, the product is cooled to room temperature through a slow cooling system and stored in a constant temperature and humidity warehouse.

[0087] It should be noted that, referring to Table 1, the ultrasound-assisted double-effect cycle treatment implemented in Example 1 significantly reduces the oxygen content in the degassing effect comparison compared with the traditional conventional treatment:

[0088] It can be clearly seen from the data that the oxygen content of the juice after ultrasonic-assisted double-effect circulation treatment after deaeration is 2.8 mg / L, while the oxygen content of the juice treated conventionally is as high as 4 mg / L. This shows that ultrasonic-assisted double-effect circulation treatment is excellent in removing oxygen from juice. Oxygen is one of the key factors leading to oxidation and deterioration of juice. It will chemically react with the nutrients and flavor substances in the juice, causing the loss of nutrients and deterioration of the flavor. The lower oxygen content means that the oxidation risk of the juice after ultrasonic treatment is greatly reduced, which can better maintain the original flavor, color and nutrition of the juice, extend the shelf life of the product, and let consumers taste the delicious taste closer to fresh fruit juice. The degassing principle advantage is that conventional treatment usually adopts a simple vacuum degassing method, which mainly relies on the pressure difference formed by the vacuum environment to cause the dissolved gas in the juice to escape. This method is relatively passive, while the ultrasonic-assisted double-effect cycle treatment introduces a high-frequency ultrasonic generator. The cavitation effect of ultrasound creates a strong shock wave at the microscopic level, causing the tiny bubbles in the juice to gather and grow rapidly. At the same time, combined with the vacuum exhaust port in the pipeline and the specially designed gas-liquid separation structure, the rate of gas escape from the juice is greatly increased while maintaining the vacuum degree of the system, thereby achieving a more efficient degassing effect;

[0089] From the comparison of homogenization effects, in Example 1, compared with conventional treatment methods, the juice particles are significantly refined. In terms of the diameter of juice particles, the ultrasound-assisted double-effect cycle treatment refines the juice particles to 3-5μm, while the particle diameter after conventional treatment is in the range of 5-8μm. The smaller particle diameter means that the texture of the juice is more delicate and uniform. This is because the cavitation effect generated by ultrasound cooperates with the high-intensity shear force of the micro-jet homogenization component to continuously impact the juice particles from a microscopic scale, making them more thoroughly broken, and achieving a finer particle size distribution than conventional homogenization. The finer and more uniform particles not only improve the taste, but also play a key role in the stability of the juice. During storage, large particles are easy to settle and aggregate to form precipitation, while the fine particles after ultrasonic treatment slow down the sedimentation rate under the action of gravity, effectively preventing the formation of precipitation, keeping the appearance of the juice clear and transparent during the shelf life, and the nutrients stable and uniform, improving the commercial value of the product.

[0090] Table 1: Comparison of ultrasound-assisted double-effect circulation treatment

[0091] project Ultrasound-assisted double-effect circulation treatment General treatment Oxygen content after degassing L / mg 2.8 4 Juice particle diameter / μm 3-5 5-8

[0092] It should be noted that, referring to Table 2, the intelligent pressure gradient linkage treatment implemented in Example 2 shows from the data in the table that the oxygen content of the juice after degassing by the intelligent pressure gradient linkage treatment is only 1.8 mg / L, while the oxygen content of the juice after conventional treatment reaches 4 mg / L, which shows that the intelligent pressure gradient linkage treatment has a very significant advantage in degassing and can remove oxygen in the juice more efficiently;

[0093] In conventional processing, the degassing method may be relatively simple, such as relying solely on conventional means such as vacuum degassing, which mainly relies on creating a low-pressure environment to allow the gas dissolved in the juice to escape slowly. The intelligent pressure gradient linkage processing adopts a unique method of high-pressure homogenization followed by low-pressure degassing. In the high-pressure homogenization area, the pressure starts from 30MPa and gradually increases to 35MPa at a rate of 0.5MPa / min and maintains for 3 minutes. This process not only strongly crushes and disperses large particles, colloids and other substances in the juice, achieves preliminary homogenization, and makes the texture of the juice initially refined, but also changes the surface properties of the particles. When the juice then quickly enters the low-pressure degassing area, the vacuum degree gradually decreases from 0.07MPa to 0.09MPa in 2 minutes. Due to the sudden drop in pressure, the dissolved gas in the juice can quickly escape in the form of bubbles according to physical principles, and the surface of the particles that have just been homogenized and refined can release gas faster. This dual effect makes the degassing effect more efficient and thorough, thereby achieving a lower oxygen residual content compared to conventional processing;

[0094] Comparison of particle refinement: Regarding the diameter of juice particles, the intelligent pressure gradient linkage treatment can make the juice particles reach 4-6μm, while the diameter of juice particles after conventional treatment is in the range of 5-8μm. It can be seen that the intelligent pressure gradient linkage treatment makes the juice particles smaller, which means that the texture of the juice is more delicate.

[0095] Table 2: Comparison of intelligent pressure gradient linkage processing

[0096]

[0097]

[0098] It should be noted that, referring to Table 3, the membrane separation type homogenization degassing integrated treatment implemented in Example 3 shows from the data in the table that after the membrane separation type homogenization degassing integrated treatment, the oxygen content of the juice after degassing is 2.2 mg / L, while the oxygen content under conventional treatment is as high as 4 mg / L. This fully demonstrates that the membrane separation type homogenization degassing integrated treatment has outstanding advantages in degassing and can more effectively reduce the oxygen content in the juice;

[0099] Conventional degassing methods often have certain limitations and may rely more on traditional vacuum degassing methods. The basic principle is to create a low-pressure environment to promote the escape of dissolved gases, but the degassing efficiency of this method is relatively limited. The membrane separation homogenization degassing integrated treatment uses a composite ceramic membrane with a specific pore size (0.1-0.5μm). Based on the special separation characteristics of the membrane, gas molecules can preferentially pass through the membrane to diffuse to the other side, just like opening a "green channel" for the gas. In the process of the juice passing through the membrane, efficient degassing is achieved simultaneously. This method breaks the limitation of conventional degassing relying on a single physical environment change, and uses the selective permeability function of the membrane to accurately separate gas and liquid, thereby achieving a better degassing effect and effectively reducing the amount of residual oxygen in the juice.

[0100] In terms of juice particle diameter, membrane separation homogenization and degassing integrated treatment can make juice particles reach 3-4μm, while the diameter of juice particles after conventional treatment is in the range of 5-8μm. Obviously, membrane separation homogenization and degassing integrated treatment can make juice particles smaller, and finer particles mean that the texture of the juice is more delicate and uniform. When drinking, consumers can feel a smoother taste and will not notice the presence of particles, which greatly improves the taste quality of the juice and better meets consumers' expectations for the delicate taste of high-quality juice.

[0101] Table 3: Comparison of intelligent pressure gradient linkage processing

[0102]

[0103] It should be noted that, referring to Table 4, Example 4 using three innovative processes in linkage treatment, it can be clearly seen from the data in the table that after the three innovative processes are used in linkage treatment, the oxygen content of the juice after degassing is only 1.68 mg / L, while the oxygen content under conventional treatment is as high as 4 mg / L. This significant difference fully demonstrates the excellent effect of the three innovative processes in linkage treatment in degassing, which can remove oxygen from the juice extremely efficiently;

[0104] Compared with traditional vacuum degassing, the three innovative process linkage treatment combines the advantages of three advanced processes: ultrasound-assisted double-effect cycle, intelligent pressure gradient linkage, and membrane separation homogenization degassing integration. In the ultrasound-assisted double-effect cycle, the cavitation effect generated by ultrasound causes the tiny bubbles in the juice to gather and grow rapidly, and at the same time, combined with the vacuum pumping structure, accelerates the gas discharge. The intelligent pressure gradient linkage first changes the surface properties of the particles through high-pressure homogenization, and then uses the sudden pressure drop to allow the gas to escape quickly in the low-pressure degassing area. The membrane separation homogenization degassing integration uses a composite ceramic membrane with a specific pore size to allow gas molecules to diffuse through the membrane first, achieving efficient degassing. These three processes cooperate and work synergistically to remove oxygen from the juice from different angles and levels in an all-round way, achieving a degassing efficiency far exceeding that of conventional treatments, which greatly reduces the amount of residual oxygen after degassing.

[0105] In terms of juice particle diameter, the coordinated treatment of the three innovative processes can refine the juice particles to 2-3μm, whereas the diameter of juice particles after conventional treatment is in the range of 5-8μm. It can be clearly seen that through the coordinated treatment of the three innovative processes, the juice particles have been refined to a great extent, which is more conducive to market sales and guarantees consumers' taste.

[0106] Table 4: Comparison of three innovative process linkage treatments

[0107] project Three innovative processes linked together General treatment Oxygen content after degassing L / mg 1.68 4 Juice particle diameter / μm 2-3 5-8

[0108] It should be noted that, in the comparative examples, comparative example 1 adopts a conventional treatment method without auxiliary means, and comparative example 2 has certain improvements over comparative example 1, using a high-pressure microfluidizer combined with ultrasonic homogenization technology, and then using a vacuum degassing and nitrogen replacement combined process for degassing. The specific test data are shown in Table 4:

[0109] Table 4: Comparative Example 2 Treatment Comparison Table

[0110] project Comparative Example 2 Treatment General treatment Oxygen content after degassing L / mg 2.9 4 Juice particle diameter / μm 5-6 5-8

[0111] It should be noted that, in the comparative examples, comparative example 1 adopts conventional treatment method without auxiliary means, and comparative example 2 has certain improvement over comparative example 1, and has improved the sugar content and vitamin C content of the juice. The specific experimental data are shown in Table 5;

[0112] Table 5: Comparison of vitamin C and sugar content

[0113]

[0114]

[0115] It should be noted that, in the comparative examples, comparative example 1 adopts conventional treatment method without auxiliary means, and comparative example 2 has certain improvement over comparative example 1, and improves the survival amount of bacterial flora and the content of sediment;

[0116] Table 6: Comparison of ash content and bacterial survival

[0117] project Ash content / % Bacterial survival CFU / g Embodiment 1 3.1％ 2 Embodiment 2 3.4％ 2 Embodiment 3 3.1％ 2 Embodiment 4 2.4％ 1.5 Comparative Example 1 4.5％ 4 Comparative Example 2 4％ 3

[0118] It should be noted that, in the comparative examples, comparative example 1 adopts conventional treatment method without auxiliary means, and comparative example 2 has certain improvements compared with comparative example 1, and the stability of pH acidity and monthly sediment are improved. The specific data are shown in Table 7.

[0119] Table 7: pH value and sediment content monthly sedimentation comparison table

[0120] project pH Sediment content monthly sediment / g Embodiment 1 3.5-3.8 0.12 Embodiment 2 3.5-3.7 0.12 Embodiment 3 3.4-3.7 0.13 Embodiment 4 3.4-3.6 0.11 Comparative Example 1 3.7-4.0 0.2 Comparative Example 2 3.5-3.8 0.15

[0121] Furthermore, from Table 5 "Comparison of Vitamin C and Sugar Content", we can see that:

[0122] Vitamin C content: The vitamin C content of Examples 1 to 4 is between 17.5 mg and 20 mg / 100 ml, which are higher than 16 mg / 100 ml of Comparative Example 1 and 17 mg / 100 ml of Comparative Example 2, indicating that the series of treatment processes adopted in the examples are more helpful in retaining vitamin C in the juice than conventional or comparative treatments. As an important antioxidant and nutrient, the increase in vitamin C content not only increases the nutritional value of the juice, but also helps to maintain the color and flavor stability of the juice to a certain extent, and delays the oxidation process;

[0123] Sugar content: The sugar content of each embodiment and comparative example 2 is 12g / 100ml, and that of comparative example 1 is 11g / 100ml. The relatively stable sugar content indicates that the original sugar content of the juice is not increased or decreased during the innovative process, thus ensuring the original sweetness and taste of the juice. It also implies that these processes do not introduce new sugar impurities during the process, and the product quality is controllable.

[0124] Furthermore, according to Table 6 "Ash content and bacterial survival comparison table", it can be seen that:

[0125] Ash content: The ash content of Examples 1 to 4 is between 2.4% and 3.4%, which is significantly lower than 4.5% of Comparative Example 1 and 4% of Comparative Example 2. The ash mainly comes from minerals, inorganic salts in the fruit raw materials and impurity residues that may be introduced during the processing. The lower ash content means that in the raw material screening, pretreatment and subsequent processing, the process adopted in the embodiment can more effectively remove impurities, purify the juice, improve the product purity, and make the juice taste purer and of higher quality.

[0126] Bacterial survival: The bacterial survival CFU / g in the examples is at most 2, and that in example 4 is as low as 1.6, while that in comparative example 1 is 4 and that in comparative example 2 is 3. This highlights the high efficiency of the low-temperature and long-term sterilization used in the examples. Compared with conventional treatment, it can kill microorganisms to the greatest extent while retaining nutrients and flavors, thereby ensuring the microbial safety of the juice, extending the shelf life of the juice, and reducing the risk of deterioration due to microbial growth.

[0127] Furthermore, from Table 7 "PH value and sediment content monthly precipitation comparison table", it can be seen that

[0128] pH range: The pH range of Examples 1 to 4 is roughly between 3.4 and 3.8, which is relatively concentrated. This shows that in the process of preparing juice using the innovative process, the pH of the juice can be well controlled. A stable and appropriate pH is crucial to the quality of the juice. On the one hand, it helps to maintain the taste of the juice. Too acidic or too alkaline will greatly reduce the flavor of the juice. This pH range makes the juice present an appropriate sweet and sour taste, which meets consumers' expectations for the taste of the juice. On the other hand, the appropriate pH environment can inhibit the growth and reproduction of microorganisms, and combined with the subsequent sterilization process, it provides favorable conditions for the long-term preservation of the juice.

[0129] The pH value of Comparative Example 1 is between 3.7 and 4.0, which is relatively high. The high pH value may indicate that the acidity is not precisely regulated during the raw material treatment and processing, which may not only affect the taste, making the juice sweet and greasy and lacking in freshness, but also increase the risk of juice deterioration and shorten the shelf life due to deviation from the optimal pH range for inhibiting microbial growth;

[0130] The pH range of 3.5-3.8 of Comparative Example 2 overlaps with that of some embodiments, indicating that in this respect, the process of Comparative Example 2 is close to the embodiments to a certain extent, but from the overall data comparison, the advantages of the embodiments in other indicators show that its overall process effect is better.

[0131] Sedimentation control effect: The monthly sedimentation content of Examples 1 to 3 is between 0.12-0.13g, and that of Example 4 is 0.11g, which is generally much lower than 0.2g of Comparative Example 1 and 0.15g of Comparative Example 2. The lower sedimentation content fully demonstrates the excellent effect of the innovative process on the stability of juice. This is due to many factors, such as the precise cutting and core removal in the raw material pretreatment stage to reduce the mixing of impurities, the fine filtration after juicing, and the subsequent intelligent pressure gradient linkage, ultrasound-assisted dual-effect circulation, membrane separation homogenization and degassing integration and other innovative processes for the extreme refinement and homogenization of juice particles, so that the particles in the juice are evenly dispersed and not easy to aggregate and precipitate;

[0132] The relatively high sediment content in Comparative Examples 1 and 2 indicates that conventional treatment or simply improved processes cannot effectively control the stability of the juice system like the innovative process. The generation of sedimentation not only affects the appearance quality of the juice, causing consumers to have a bad impression of the product, but may also cause the loss of nutrients with the sedimentation, reducing the nutritional value of the juice and shortening the saleable time during the shelf life. Overall, the data in Table 7 once again confirms the superiority of the innovative process over the conventional or simply improved process in the production of compound juice. It has excellent performance in terms of the chemical stability of the juice (pH acidity) and physical stability (sediment control), which fully guarantees the high quality of the juice, prolongs its market life, and meets consumers' demand for high-quality juice.

[0133] The above description is only a preferred specific implementation manner of the present invention, but the protection scope of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes according to the technical scheme and inventive concept of the present invention within the technical scope disclosed by the present invention, which should be covered by the protection scope of the present invention.

Claims

1. A compound fruit juice, characterized in that: The raw materials include the following weight ratios: 25 parts of apple juice, 20 parts of orange juice, 8 parts of lemon juice, 12 parts of blueberry juice, 15 parts of grapefruit juice, 5 parts of honey, 3 parts of oligofructose, 0.2 parts of vitamin C, and 1 part of mint extract.

2. A process for preparing a composite juice according to claim 1, characterized in that: The method comprises the following preparation steps: S1. Material selection and cleaning: strictly select apples, oranges, lemons, blueberries, and grapefruits that are fresh, free of pests and diseases, and of suitable maturity. After manually removing surface impurities, rinse with running water to ensure that there is no pesticide residue and dirt on the fruit skin; S2. Juicing: Use professional knives to peel and remove the cores of washed fruits, squeeze the juice, put the processed fruit pieces into a high-performance juicer, set appropriate juicing parameters according to the characteristics of the fruit, squeeze out the original juice, and then immediately filter the squeezed original juice through an 80-100 mesh stainless steel filter, collect the clarified filtrate in a clean container for later use; S3, mixing and blending: accurately weigh 25 parts of apple juice, 20 parts of orange juice, 8 parts of lemon juice, 12 parts of blueberry juice, and 15 parts of grapefruit juice, pour them into a stainless steel blending tank, turn on a low-speed stirring device at 50-80 rpm, stir for 5-10 minutes, and make various juices preliminarily and evenly mixed, slowly add 5 parts of honey, 3 parts of oligofructose, and 0.2 parts of vitamin C in sequence, stirring while adding, and continue stirring for 3-5 minutes until all additives are completely dissolved and fully integrated into the juice system, and finally add 1 part of mint extract, and stir for another 2-3 minutes to make the fresh flavor of mint evenly dispersed in the juice; S4, degassing and homogenization process coordination: Intelligent pressure gradient processing: The prepared mixed juice is introduced into the intelligent pressure gradient linkage device and homogenized in the high-pressure homogenization area. Then, under the guidance of the pressure gradient, the juice quickly enters the low-pressure degassing area for degassing. Ultrasonic-assisted double-effect circulation treatment: The juice after intelligent pressure gradient linkage treatment is introduced into a special ultrasonic-assisted double-effect circulation treatment system through an acid-resistant and alkali-resistant, sterile silicone tube. The main body of the system is a closed circulation pipeline made of stainless steel, with a built-in high-frequency ultrasonic generator and a micro-jet homogenization component, so that the juice circulates in the pipeline. The cavitation effect generated by ultrasound and the high-intensity shear force of the micro-jet homogenization component are used to perform secondary crushing and refinement of the particles in the juice. During the circulation process, the vacuum exhaust port in the pipeline is combined with a specially designed gas-liquid separation structure for secondary degassing. Membrane separation homogenization and degassing treatment: The juice after secondary treatment is pumped into the membrane separation homogenization and degassing integrated module, and a composite ceramic membrane with a pore size of 0.1-0.5μm is selected to allow the juice to pass through the membrane. The juice is subjected to the shear force of the fluid on the membrane surface to achieve the third homogenization, and at the same time, the gas passes through the membrane to complete the third degassing; S5 Sterilization and filling: After the above comprehensive and innovative treatment, the juice is sterilized using low-temperature long-time sterilization (LTLT) combined with pulsed electric field sterilization (PEF) technology. It is filled after sterilization and immediately sealed and packaged after canning. After naturally cooling to room temperature, it is neatly stacked and stored in a cool, dry and ventilated warehouse.

3. A process for preparing a composite juice according to claim 2, characterized in that: In the raw material preparation and pretreatment steps, the criteria for selecting fruits also include normal fruit color and full texture.

4. A process for preparing a composite juice according to claim 2, characterized in that: In the juicing step, the juicing parameters of the high-performance juicer include rotation speed and juicing time, and the rotation speed range set for different fruits is 8000-15000 rpm, and the juicing time is 30-120 seconds.

5. A process for preparing a composite juice according to claim 2, characterized in that: In the mixing and preparing step, the stirring device is an anchor stirrer or a paddle stirrer.

6. A process for preparing a composite juice according to claim 2, characterized in that: In the ultrasound-assisted double-effect circulation treatment step of the comprehensive treatment, the gas-liquid separation structure is a cyclone-type gas-liquid separator or a wire mesh-type gas-liquid separator.

7. A process for preparing a composite juice according to claim 2, characterized in that: In the sterilization and filling step, the pre-sterilized packaging container is sterilized by high-temperature steam sterilization at a temperature of 120-130°C for 15-30 minutes; when ultraviolet sterilization is used, the ultraviolet wavelength is 250-280nm and the irradiation time is 10-20 minutes.

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