Persimmon fermented fruit juice production process

Abstract

The invention relates to the technical field of persimmon fruit juice, and particularly discloses a persimmon fermented fruit juice production process, which comprises the following steps: raw material selection, cleaning, deastringency treatment, peeling, fruit stem taking, flower disc treatment, pulping process, standardization process, fermentation, finished product index control, preservative addition and sterilization. A proper amount of white granulated sugar is added, the sugar degree is 8-10 degrees after fermentation, the pH value is 3.3-3.6, proper sweetness is guaranteed, the flavor of persimmons is not covered, the requirement of healthy diet for sugar intake is met, the fresh flavor of persimmon juice is effectively maintained, the taste and quality of the product are improved, meanwhile, beneficial metabolites generated by probiotics in the fermentation process are reserved, and the taste and quality of the product are improved. Therefore, the product has delicious and health-preserving values, has unique sour and sweet flavor, integrates fresh fruity flavor and mellow taste, and provides high-quality taste experience for consumers.

Description

Technical Field

[0001] The present invention belongs to the technical field of persimmon juice, and particularly relates to a production process of fermented persimmon juice. Background Art

[0002] In the field of fruit juice production, fermented persimmon juice has gradually become a category that has attracted much attention due to its unique flavor and potential health value. However, for a long time, traditional persimmon processing has mainly focused on making dried persimmons or fresh consumption, and the development of the production process of fermented persimmon juice has lagged behind.

[0003] With the significant improvement of consumers' health awareness, the demand for health-care beverages has become increasingly strong. Persimmons are rich in various vitamins, minerals, and components such as tannins with antioxidant properties. After fermentation, not only these nutrients are retained, but also new beneficial metabolites such as short-chain fatty acids are produced due to the action of probiotics, which are beneficial to intestinal health.

[0004] Compared with the production processes of common fruit juices such as apple juice and orange juice, the production of fermented persimmon juice faces many special challenges. For example, in terms of sugar content adjustment, the sugar content of fruits such as apple juice and orange juice is relatively stable, and the adjustment process is relatively simple. Usually, only a small amount of experience and simple measurement are needed for fine-tuning. However, the sugar content of persimmon fruits is greatly affected by factors such as variety and growth environment, with a wide fluctuation range. The methods for adjusting the sugar content of fermented persimmon juice rely more on experience rather than precise measurement.

[0005] Moreover, with the continuous growth of consumers' demand for healthy and characteristic beverages, the market potential of fermented persimmon juice is huge, but the defects of the existing processes have seriously hindered its large-scale and high-quality production. Summary of the Invention

[0006] The purpose of the present invention is to provide a production process of fermented persimmon juice to solve the problems raised in the above background art.

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

[0008] A production process of fermented persimmon juice includes the following steps:

[0009] S1. Raw material selection

[0010] The persimmon raw material fruits selected are crispy persimmons, with a natural golden color, no obvious external injuries, signs of rot, or mildew.

[0011] S2. Cleaning step

[0012] The selected persimmons are cleaned, and the temperature of the cleaning water is controlled at 45 - 50 °C.

[0013] S3. Astringency removal treatment

[0014] Control the water temperature at 35 - 40 degrees Celsius and conduct a deastringency soaking treatment on the persimmons for 24 - 48 hours;

[0015] S4. Peel, remove the fruit stalk and calyx

[0016] Use a peeling machine to peel the persimmons and remove the fruit stalk and calyx together;

[0017] S5. Pulping process

[0018] Use a pulping machine to crush the peeled persimmons to make persimmon pulp. After pulping, the fineness passes through a 40 - 60 - mesh sieve;

[0019] S6. Standardization process

[0020] Measure the initial sugar content of the persimmon pulp and add an appropriate amount of sugar to adjust the sugar content to between 14 - 16 degrees;

[0021] Add acidic or alkaline substances to adjust the pH value of the persimmon pulp to 6.4 - 6.6;

[0022] Adjust the temperature of the persimmon pulp to 35 - 40 °C;

[0023] S7. Fermentation stage

[0024] Select warm water at 38 - 42 °C and add the plant probiotic L - 137 (HK - LP) for fermentation, and carry out low - temperature fermentation for 72 hours;

[0025] Fermentation index monitoring: the sugar content reaches 8 - 10 degrees and the pH value is 3.3 - 3.6;

[0026] S8. Finished product control indicators

[0027] Measure with a 20 °C refractometer. It is required that the soluble solid content ≥ 4.0%, total acid: calculated as acetic acid, the total acid content needs to be ≥ 2.5 g / k;

[0028] Color: the finished fruit juice should show orange - yellow with a slightly dark color;

[0029] S9. Addition of preservatives

[0030] Hot filling situation: If the hot filling process is adopted, when the filling temperature reaches above 92 °C and the outlet temperature ≥ 86 °C, potassium sorbate preservative may not be added;

[0031] Normal temperature filling situation: If normal temperature filling is adopted and the filling temperature ≤ 30 °C, then potassium sorbate preservative needs to be added, and the addition amount is 0.4 g / kg;

[0032] When adding, potassium sorbate should be fully dissolved in a stainless-steel bucket with pure water at 60°C - 70°C first, and then poured into the blending tank through a 200-mesh filter bag.

[0033] S10. Sterilization parameters

[0034] Adopt high-temperature short-time sterilization method, heat the fruit juice to 110°C ± 1, and control the sterilization time within 15 - 19S.

[0035] Preferably, in S2, the cleaning machine selected includes but is not limited to HK-PL series spray cleaning machines or SY-PLQ type spray cleaning machines.

[0036] Preferably, in the peeling machine S4, the one selected includes but is not limited to YZ-500 type pneumatic peeling machines.

[0037] Preferably, the model of the pulping machine in S5 includes but is not limited to GY-TS-180 type pulping machines.

[0038] Preferably, in S6, the acidic substance includes citric acid, the alkaline substance includes sodium bicarbonate, the sugar degree is adjusted with granulated sugar, and in S6, the temperature of the persimmon pulp is adjusted by water bath heating method. Place the container filled with persimmon pulp in a hot water bath and slowly raise the temperature of the persimmon pulp by adjusting the hot water temperature.

[0039] Compared with the prior art, the beneficial effects of the present invention are:

[0040] By accurately measuring the initial sugar degree of the persimmon pulp and adding an appropriate amount of granulated sugar, the sugar degree reaches 8 - 10 degrees and the pH value is 3.3 - 3.6 after fermentation. This ensures a suitable sweetness, does not cover up the original flavor of the persimmons, meets the requirements of a healthy diet for sugar intake, effectively maintains the fresh flavor of the persimmon juice, and improves the taste and quality of the product.

[0041] At the same time, the present invention retains a variety of vitamins, minerals, tannins and other nutrients rich in persimmons to the greatest extent. At the same time, the beneficial metabolites produced by probiotics during the fermentation process are retained, making the product have both deliciousness and health preservation value. The unique sweet and sour flavor combines fresh fruit fragrance and mellow taste, providing consumers with a high-quality taste experience.

[0042] At the same time, strictly control the physical and chemical indexes such as soluble solids and total acid of the finished product to ensure the stable and reliable quality of the product. It can ensure that the soluble solids content ≥ 4.0%, and the total acid (calculated as acetic acid) content ≥ 2.5 g / kg, meeting the requirements of consumers for the product quality.

[0043] Meeting the current consumers' demand for healthy and special beverages, with its health preservation effects and unique flavors, it stands out in the highly competitive juice market and fills the market gap in the sub - field of persimmon fermented juice. At the same time, the standardized production process makes large - scale and high - quality production possible, helping the enterprise seize the market opportunity and form a large - scale and branded market pattern. Detailed implementation manners

[0044] The following will describe clearly and completely the technical solutions in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0045] Embodiment 1:

[0046] A production process of persimmon fermented juice includes the following steps:

[0047] I. Raw material procurement and acceptance

[0048] Purchase 500 kilograms of crispy persimmons, and require the supplier to provide origin information and pesticide residue test reports. After arrival, the quality inspector screens according to the standards and selects persimmons with golden color, no external injuries, rot, or mildew signs. After inspection, about 450 kilograms of qualified persimmons are used for subsequent production.

[0049] II. Cleaning link

[0050] Put the selected persimmons into the HK - PL500 type spray - type cleaning machine (this model is one of the HK - PL series, with a processing capacity of 500 kilograms per hour). Set the parameters of the cleaning machine, keep the temperature of the cleaning water constant at 48 °C, make the water continuously spray on the persimmons through the circulating water pump, and set the cleaning time to 15 minutes. There are no visible impurities on the surface of the cleaned persimmons.

[0051] III. Astringency removal treatment

[0052] Prepare a stainless - steel astringency - removal tank that can hold 500 liters of liquid, and inject 350 liters of warm water at a temperature of 38 °C. Put all the cleaned persimmons into the astringency - removal tank to ensure that the persimmons are completely immersed in the water. Seal the astringency - removal tank. In the next 36 hours, check the water temperature every 6 hours, and maintain the water temperature between 35 - 40 °C through the external heating device or cold water circulation device. After the astringency removal is completed, the persimmons have a sweet taste and no astringency.

[0053] IV. Peeling, removing the fruit stalk and receptacle

[0054] Select a YZ-500 pneumatic peeling machine and put the deastringed persimmons into the feeding port of the peeling machine one by one. Adjust the pneumatic pressure of the peeling machine to 0.4 MPa to ensure that the cutter can accurately remove the persimmon skin. At the same time, use the clamping device attached to the equipment to completely remove the fruit stalk and flower disc while peeling. After statistics, the processing efficiency of this step is 150 kg per hour, and there is no residual skin debris on the peeled persimmons.

[0055] V. Pulping process

[0056] Put the peeled persimmons into the hopper of a GY-TS-180 pulping machine, and set the power of the pulping machine to 7.5 kW. Start the pulping machine to crush the persimmons. After continuous pulping for 10 minutes, the obtained persimmon pulp is filtered through a 40-60 mesh sieve. After testing, the fineness of the filtered persimmon pulp meets the requirements and the texture is uniform.

[0057] VI. Standardization process

[0058] Sugar content adjustment: Use a hand-held refractometer to measure the initial sugar content of the persimmon pulp, which is measured to be 12 degrees. According to the calculation, about 18 kg of granulated sugar needs to be added. Slowly add the granulated sugar to the persimmon pulp, and at the same time turn on the stirring device, set the stirring speed to 80 revolutions per minute, and continuously stir for 30 minutes to ensure that the granulated sugar is completely dissolved. Measure the sugar content again, and it reaches 15 degrees.

[0059] pH value adjustment: Measure the initial pH value of the persimmon pulp to be 6.0, and prepare a 5% citric acid solution. Slowly drip the citric acid solution into the persimmon pulp, and monitor it with a pH meter while adding. Stop adding when the pH value reaches 6.5.

[0060] Temperature adjustment: Put the stainless steel container containing the persimmon pulp into a hot water bath at 42 °C, and adjust the temperature control device of the hot water tank to keep the hot water temperature stable at 42 °C. After 2 hours, the temperature of the persimmon pulp reaches 38 °C.

[0061] VII. Fermentation stage

[0062] Transfer the standardized persimmon pulp to a fermentation tank with a volume of 500 liters, add 3 liters of plant probiotic L-137 (HK-LP) bacterial liquid to the fermentation tank, and stir well. Turn on the temperature control system of the fermentation tank and keep the temperature constant at 40 °C. During the next 72-hour fermentation process, measure the sugar content and pH value every 6 hours. The final sugar content is stable at 9 degrees and the pH value is 3.5.

[0063] VIII. Detection of finished product control indicators

[0064] Physical and chemical index detection: Use a refractometer at 20 °C to measure the soluble solid content, which is detected to be 4.5%; use the acid-base titration method to determine the total acid content, which is 2.8 g / kg calculated as acetic acid, both meeting the standard requirements.

[0065] Sensory index detection: Observe the color of the finished fruit juice, which presents an orange-yellow color with a slightly dark shade; taste the fruit juice, which has the unique sweet and sour flavor of fermented persimmon juice and has a good taste; check the tissue state, it is uniform with pulp, a small amount of precipitation is allowed, and there are no foreign objects visible to normal vision.

[0066] IX. Addition of preservatives (in the case of normal temperature filling)

[0067] Since the normal temperature filling process is adopted this time, the filling temperature is controlled at 25°C. Weigh 1.8 kg of potassium sorbate according to the ratio of 0.4 g / kg. Pour the potassium sorbate into a stainless steel bucket filled with pure water at 65°C and stir until completely dissolved. After filtering the solution with a 200-mesh filter bag, slowly pour it into the blending tank and mix it evenly with the fermented persimmon juice.

[0068] X. Sterilization and filling

[0069] Transport the mixed fruit juice to the high-temperature short-time sterilization equipment through a pipeline, set the sterilization temperature at 110°C, and the sterilization time at 17S. The sterilized fruit juice is immediately transported to the filling machine through a sterile pipeline for normal temperature filling. The filling capacity per bottle is 500 ml, and a total of 900 bottles are filled. After filling, label and box the finished products.

[0070] Example 2:

[0071] I. Raw material procurement and acceptance

[0072] Strictly require suppliers to provide detailed origin information, farming operation records during the growth process, and authoritative pesticide residue test reports. After the persimmons arrive, arrange professional quality inspectors to screen them according to strict standards. After careful screening, select those persimmons with a perfect natural golden color, no trace of external injury, no rotting, and no signs of mildew. Select 720 kg for the subsequent production process.

[0073] II. Cleaning process

[0074] This time, select the SY-PLQ-800 type spray cleaning machine (the processing capacity of this model is 800 kg per hour). Before cleaning, carefully set the parameters of the cleaning machine, and stably control the temperature of the cleaning water at 46°C. With the help of a powerful circulating water pump, let the water act on the surface of the persimmons in a uniform and powerful spray state continuously, and set the cleaning time to 20 minutes. After cleaning, the surface of the persimmons is clean and there is no visible impurity residue.

[0075] III. Astringency removal treatment

[0076] Prepare a high-quality stainless steel astringency-removing tank with a capacity of 800 liters, and inject 500 liters of warm water with the temperature precisely controlled at 37°C into it. Subsequently, gently place all the washed persimmons into the astringency-removing tank, ensuring that each persimmon is completely immersed in the warm water. Seal the astringency-removing tank tightly. During the crucial 40-hour astringency-removing period, use a high-precision temperature detection device to check the water temperature every 8 hours. Through an external intelligent heating device or an efficient cold water circulation system, flexibly regulate the water temperature to keep it constantly within the suitable range of 35 - 40°C. After the astringency-removing process is completed, the persimmons have a sweet and delicious taste, and the astringency completely disappears.

[0077] IV. Peeling, Removing the Fruit Stalk and Receptacle

[0078] Select a YZ-500 type pneumatic peeling machine for this step. Place the astringency-removed persimmons into the feeding port of the peeling machine one by one in an orderly manner. Fine-tune the pneumatic pressure of the peeling machine to 0.45 MPa to ensure that the peeling tool can accurately and efficiently remove the persimmon skin. At the same time, make good use of the advanced clamping device attached to the equipment to completely and cleanly remove the fruit stalk and receptacle at the moment of peeling. According to actual statistics, the processing efficiency of this step can reach 180 kilograms per hour, and the surface of the peeled persimmons is smooth without any residual skin debris.

[0079] V. Pulping Process

[0080] Carefully put the peeled persimmons into the hopper of a GY-TS-180 type pulping machine, and set the power of the pulping machine to 8 kW. Start the pulping machine and conduct a 12-minute crushing process on the persimmons. Then, pass the obtained persimmon pulp through a 40 - 60 mesh sieve for meticulous filtration. After strict detection, the fineness of the filtered persimmon pulp fully meets the established requirements, and the texture is uniform and delicate.

[0081] VI. Standardization Process

[0082] Brix Adjustment: Use a handheld refractometer to accurately measure the initial brix of the persimmon pulp, which is determined to be 11 degrees. Through calculation, it is determined that about 30 kilograms of granulated sugar need to be added. Slowly and evenly add the granulated sugar to the persimmon pulp, and at the same time turn on the high-efficiency stirring device, set the stirring speed to 100 revolutions per minute, and continuously stir for 40 minutes to ensure that the granulated sugar is completely dissolved in the persimmon pulp. Measure the brix again, and it successfully reaches 15 degrees.

[0083] pH Value Adjustment: Accurately measure the initial pH value of the persimmon pulp to be 5.8, and prepare a 6% citric acid solution in advance.

[0084] Slowly drip the citric acid solution into the persimmon pulp. During the dripping process, constantly use a high-precision pH meter to closely monitor the change of the pH value. When the pH value precisely reaches 6.5, immediately stop adding the citric acid solution.

[0085] Temperature adjustment: Place the stainless - steel container filled with persimmon pulp in a hot - water bath at a temperature of 43°C. By adjusting the advanced temperature - control device in the hot - water tank, keep the hot - water temperature stable at 43°C all the time. After 2.5 hours, the temperature of the persimmon pulp successfully reaches 39°C.

[0086] VII. Fermentation stage

[0087] Carefully transfer the standardized persimmon pulp to a large - scale fermentation tank with a volume of 800 liters. Add 4 liters of carefully cultivated plant probiotic L - 137 (HK - LP) bacterial solution to the fermentation tank, and then use a professional stirring tool to stir evenly. Turn on the advanced temperature - control system of the fermentation tank and keep the temperature constantly at 41°C. During the following long 72 - hour fermentation process, measure the sugar content and pH value rigorously every 8 hours. Finally, the sugar content stabilizes at 8.5 degrees and the pH value is 3.4.

[0088] VIII. Detection of finished - product control indicators

[0089] Physical and chemical index detection: Measure the soluble solid content using a high - precision refractometer at 20°C, and the detected value is 4.8%; use a professional acid - base titration method to determine the total acid content, which is 3.0 g / kg calculated as acetic acid. All physical and chemical indexes far exceed the standard requirements.

[0090] Sensory index detection: Carefully observe the color of the finished fruit juice, which shows a charming orange - yellow with a slightly dark color; taste the fruit juice, which has a rich and unique sour - sweet flavor characteristic of fermented persimmon fruit juice and an excellent taste; check the tissue state of the fruit juice, with delicate pulp evenly distributed, allowing a small amount of precipitation, and no foreign matter visible to the naked eye.

[0091] IX. Addition of preservatives (in the case of normal - temperature filling)

[0092] Adopt the normal - temperature filling process and strictly control the filling temperature at 28°C. Weigh 2.88 kg of potassium sorbate accurately according to the standard ratio of 0.4 g / kg. Pour potassium sorbate into a stainless - steel bucket filled with pure water at 68°C and continuously stir until potassium sorbate is completely dissolved. Then, use a 200 - mesh filter bag to filter the solution carefully, and then slowly pour the filtered solution into the blending tank and mix it evenly with the fermented persimmon fruit juice.

[0093] X. Sterilization and filling

[0094] Transport the mixed fruit juice through a special pipeline to an advanced high - temperature short - time sterilization device, set the sterilization temperature at 110.5°C and the sterilization time at 18S. The sterilized fruit juice is quickly transported through a sterile pipeline to a high - speed filling machine for normal - temperature filling. The filling capacity per bottle is 330 ml, and a total of 2200 bottles are filled. After filling, carry out delicate labeling and orderly boxing of the finished products.

[0095] It should be understood that in the development of any actual implementation, such as in any engineering or design project, a large number of specific implementation decisions can be made. Such development efforts may be complex and time-consuming, but for those of ordinary skill in the art who benefit from this disclosure, without undue experimentation, such development efforts will be routine work of design, manufacture, and production.

[0096] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered within the scope of the claims of the present invention.

Claims

1. A process for producing fermented persimmon juice, characterized in that: The following steps are involved: S1. Raw material selection The raw persimmons are crisp persimmons with a natural golden color and no obvious signs of injury, rot or mildew. S2. Cleaning Wash the selected persimmons, and control the temperature of the washing water at 45-50℃; S3, de-astringency treatment The water temperature is controlled at 35-40 degrees, and the persimmons are soaked to remove astringency for 24-48 hours; S4, peeling, removing fruit stems and flower disks Use a peeling machine to peel the persimmons and remove the fruit stalk and flower disk together; S5. Beating process The peeled persimmons are crushed by a pulping machine to make persimmon pulp, and the pulp is sieved through a 40-60 mesh screen; S6. Standardization process Determine the initial sugar content of the persimmon pulp, add sugar in appropriate amounts, and adjust the sugar content to between 14-16 degrees; Add acidic or alkaline substances to adjust the pH value of persimmon pulp to 6.4-6.6; Adjust the temperature of the persimmon pulp to 35-40°C; S7, Fermentation stage Use warm water at 38-42℃, add plant probiotics L-137 (HK-LP) for fermentation, and continue low-temperature fermentation for 72 hours; Fermentation index monitoring: sugar content reaches 8-10 degrees, pH value is 3.3-3.6; S8. Finished product control indicators Measured with a refractometer at 20°C, the soluble solid content must be ≥4.0%, and the total acid content: calculated as acetic acid, must be ≥2.5g / k; Color: The finished juice should be orange-yellow with a slightly dark color; S9. Addition of preservatives Hot filling: If hot filling process is adopted, when the filling temperature reaches above 92℃ and the outlet temperature is ≥86℃, potassium sorbate preservative may not be added; Normal temperature filling: If normal temperature filling is adopted and the filling temperature is ≤30℃, potassium sorbate preservative needs to be added, and the addition amount is 0.4g / kg; When adding, first use 60℃-70℃ pure water to fully dissolve potassium sorbate in a stainless steel barrel, and then pour it into the mixing tank through a 200-mesh filter bag; S10, Sterilization parameters Use high temperature instantaneous sterilization method, heat the juice to 110℃±1, and control the sterilization time within 15-19S.

2. The process for producing fermented persimmon juice according to claim 1, characterized in that: The cleaning machine in S2 includes but is not limited to HK-PL series spray cleaning machine or SY-PLQ type spray cleaning machine.

3. The process for producing fermented persimmon juice according to claim 1, characterized in that: The peeling machine S4 includes but is not limited to a YZ-500 pneumatic peeling machine.

4. The process for producing fermented persimmon juice according to claim 1, characterized in that: The beater models in S5 include but are not limited to GY-TS-180 beater.

5. The process for producing fermented persimmon juice according to claim 1, characterized in that: The acidic substance in S6 includes citric acid, the alkaline substance includes sodium bicarbonate, the sugar content is adjusted by white sugar, and the temperature of the persimmon pulp in S6 is adjusted by a water bath heating method. The container containing the persimmon pulp is placed in a hot water bath, and the temperature of the hot water is adjusted to slowly heat up the persimmon pulp.