Production process of red plum and apricot juice

Abstract

The invention discloses a making technology of red plum and apricot juice, and belongs to the technical field of food processing. According to the process, Pengyang red plum apricots are used as raw materials, and the steps of raw material screening and cleaning, denucleation, crushing and pulping, enzymolysis treatment, centrifugal separation, blending, homogenization, sterilization, filling and the like are performed, so that nutritional ingredients and unique flavor in the Pengyang red plum apricots are effectively reserved, and the problems of nutrition loss, poor flavor, easiness in layering and precipitation and the like in the traditional Pengyang red plum apricot juice processing process are solved. Experimental data show that the content of vitamin C in the Pengyang red plum apricot juice prepared by the process is greater than or equal to 15mg / 100mL, the total sugar content is controlled to be 8-12g / 100mL, the acidity (in terms of citric acid) is 0.3-0.5 g / 100mL, and the Pengyang red plum apricot juice is free of layering and precipitation phenomena after being stored for 6 months at normal temperature, is excellent in sensory quality and has relatively high commercial value and market prospect.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a production process of red plum apricot juice. BACKGROUND

[0002] Pengyang red plum apricot is a characteristic fruit in Pengyang County of Ningxia Hui Autonomous Region, with large fruit, bright color, full flesh, moderate sour and sweet, rich in vitamin C, vitamin E, carotene, dietary fiber and various nutrients such as mineral substances, and has high nutritional value and edible value. However, the maturation period of Pengyang red plum apricot is concentrated in summer, and the fruit has high water content, thin peel, is easy to rot and deteriorate, and has short storage time at room temperature, which greatly limits its market circulation range and shelf life.

[0003] Processing Pengyang red plum apricot into Pengyang red plum apricot juice is one of the effective ways to extend the industrial chain and increase the added value. The traditional production process of Pengyang red plum apricot juice usually adopts simple crushing, beating, filtering and sterilization steps, which has the following problems: first, in the processing process, due to the lack of effective enzymatic treatment, the pectin and cellulose in the flesh of Pengyang red plum apricot are difficult to fully decompose, resulting in low filtration efficiency of Pengyang red plum apricot juice, and the finished Pengyang red plum apricot juice is prone to stratification and precipitation, affecting the sensory quality of the product; second, the control of temperature and time in the traditional process is improper, which easily causes a large loss of heat-sensitive nutrients such as vitamin C, reducing the nutritional value of Pengyang red plum apricot juice; third, the sugar-acid ratio is not reasonably controlled in the blending process, resulting in poor flavor and taste of Pengyang red plum apricot juice, which cannot well reflect the unique flavor of Pengyang red plum apricot.

[0004] Therefore, the present application provides a production process of Pengyang red plum apricot juice which can effectively retain the nutritional components of Pengyang red plum apricot, improve the flavor and taste, and improve the stability. SUMMARY

[0005] The present application aims to overcome the above-mentioned problems in the prior art, and provides a production process of red plum apricot juice, which can effectively retain the nutritional components of Pengyang red plum apricot, improve the flavor and taste of Pengyang red plum apricot juice, improve the stability of Pengyang red plum apricot juice, and prolong the shelf life of the product.

[0006] To achieve the above-mentioned purpose, the technical scheme adopted by the present application is as follows:

[0007] A production process of red plum apricot juice, comprising the following steps:

[0008] S1 raw material screening and cleaning: select mature degree 8-9, no disease and insect pests, no rotten metamorphic Pengyang red apricot, first wash with water to remove surface impurities, then soak in 0.05-0.1% sodium hypochlorite solution for 5-8 min, finally wash with sterile water for 2-3 times, and drain the water for standby;

[0009] S2: remove the core: put the cleaned Pengyang red apricot into the core removal machine to remove the core, and get the Pengyang red apricot pulp;

[0010] S3: break and pulp: first send the Pengyang red apricot pulp into the colloid mill for preliminary crushing treatment, adjust the grinding gap of the colloid mill to 0.05-0.1 mm, and get 1-2 mm pulp particles; then send the Pengyang red apricot pulp particles into the ultra-micro mill, control the grinding cavity temperature at 25-30℃, add 10-15% sterile water of the pulp mass, and get the Pengyang red apricot pulp;

[0011] S4: enzyme hydrolysis treatment: add complex enzyme to the Pengyang red apricot pulp, the addition amount of complex enzyme is 0.08-0.12% of the mass of Pengyang red apricot pulp, which is composed of pectinase and cellulase in a mass ratio of 2:1, under the conditions of temperature 45-50℃ and pH value 4.0-4.5, hydrolyze for 60-90 min, stir every 20-30 min during the hydrolysis process, and after the hydrolysis, inactivate the enzyme at a temperature of 90-95℃ for 5-8 min;

[0012] S5: centrifugal separation: send the inactivated Pengyang red apricot pulp into the centrifuge, centrifuge at a speed of 3000-3500 r / min for 15-20 min, collect the supernatant, and get the crude Pengyang red apricot juice;

[0013] S6: blending: add white granulated sugar, citric acid and pure water to the crude Pengyang red apricot juice for blending, the addition amount of white granulated sugar is 5-8% of the mass of crude Pengyang red apricot juice, the addition amount of citric acid is 0.1-0.2% of the mass of crude Pengyang red apricot juice, stir until the white granulated sugar and citric acid are completely dissolved, and then adjust the soluble solids content of the Pengyang red apricot juice to 10-12 Brix with sterile water;

[0014] S7: homogenization: send the blended Pengyang red apricot juice into the homogenizer, homogenize under the conditions of pressure 20-25 MPa and temperature 55-60℃ for 2-3 times, so that the particles in the Pengyang red apricot juice are uniformly dispersed;

[0015] S8: sterilization: use ultra-high temperature instantaneous sterilization technology, sterilize the homogenized Pengyang red apricot juice at a temperature of 135-140℃ for 2-4 s, and then cool it to 30-35℃ quickly;

[0016] S9 filling: in a sterile environment, the sterilized and cooled Pengyang Hongmei apricot juice is filled into sterile pop-top cans, sealed, and Pengyang Hongmei apricot juice products are obtained.

[0017] Further, the temperature of the sodium hypochlorite solution in step S1 is 20-25℃.

[0018] Further, the stirring speed of the enzymatic process in step S4 is 100-150 r / min.

[0019] Further, the feeding temperature of the homogenizer in step S7 is controlled at 55-60℃.

[0020] Further, the cleanliness of the sterile environment in step S9 is 10,000 levels.

[0021] The beneficial effects of the present application are:

[0022] 1. More sufficient nutrient retention: through the steps of ultra-high temperature instantaneous sterilization and precise blanching, the loss of heat-sensitive nutrients such as vitamin C is greatly reduced, and the vitamin C content of the finished product is higher.

[0023] 2. Better flavor and taste: scientific adjustment of sugar and acid ratio, combined with enzymatic release of flavor substances, restores the unique sweet and sour flavor of Pengyang Hongmei apricot, and the taste is delicate and smooth.

[0024] 3. Higher product stability: enzymatic decomposition of pectin / cellulose + homogenization of particles, no stratification and precipitation after 6 months of room temperature storage, solving the problems of easy spoilage and short shelf life of traditional Pengyang Hongmei apricot juice.

[0025] 4. More reliable safety: sodium hypochlorite soaking sterilization, 10,000-level aseptic filling, whole-process microbial contamination control, and removal of amygdalin, a bitter component of Pengyang Hongmei apricot kernel, to ensure drinking safety.

[0026] 5. Higher processing efficiency: enzymatic hydrolysis improves centrifugal separation efficiency, reduces impurity residues, and reduces subsequent processing energy consumption, balancing quality and production practicability. BRIEF DESCRIPTION OF DRAWINGS

[0027] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings needed to be used in the embodiments. It should be understood that the following drawings only show some embodiments of the present application, and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can also be obtained without creative labor on the basis of these drawings.

[0028] Figure 1 The process flow chart of the present application is shown in Figure 1.

[0029] Figure 2 The enzymatic-homogenization process flow chart of the present application is shown in Figure 2. DETAILED DESCRIPTION

[0030] In order to make the purposes, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are part of the embodiments of the present application, rather than all the embodiments. The components of the embodiments of the present application described and shown in the drawings herein can be arranged and designed in various different configurations.

[0031] A production process of red plum apricot juice comprises the following steps:

[0032] Step 1: raw material screening and cleaning

[0033] Mature degree 8-9, no disease and insect pests, no rotten metamorphic Pengyang red plum apricot is selected as raw material. The mature degree 8-9 Pengyang red plum apricot fruit has sufficient sugar accumulation, rich flavor, and moderate fruit texture, which is convenient for subsequent processing. If the mature degree of Pengyang red plum apricot fruit is too low, the Pengyang red plum apricot juice will have little flavor and insufficient sugar content; if the mature degree of Pengyang red plum apricot fruit is too high, the fruit is easy to rot, and impurities are easy to produce during processing, affecting the quality of Pengyang red plum apricot juice.

[0034] First, rinse the surface of Pengyang red plum apricot fruit with clean water to remove attached dust, sand and other impurities; then put the Pengyang red plum apricot fruit into a sodium hypochlorite solution with a mass concentration of 0.05-0.1% and a temperature of 20-25℃ for 5-8min. The sodium hypochlorite solution can effectively kill bacteria, mold and other microorganisms on the surface of Pengyang red plum apricot fruit, reducing microbial contamination in the subsequent processing process; finally, rinse with sterile water for 2-3 times to completely remove the residual sodium hypochlorite on the surface of Pengyang red plum apricot fruit, and drain the water for standby.

[0035] Step 2: removing the core

[0036] Put the cleaned Pengyang red plum apricot into a core removing machine to remove the core. The core contains ingredients such as amygdalin, which will affect the taste and safety of Pengyang red plum apricot juice if left in the juice, so it must be completely removed. Pengyang red plum apricot pulp is obtained.

[0037] Step 3: crushing and pulping

[0038] First, send the Pengyang red plum apricot pulp into a colloid mill for preliminary crushing treatment, and adjust the grinding gap of the colloid mill to 0.05-0.1mm to obtain 1-2mm pulp particles; then send the Pengyang red plum apricot pulp particles into an ultra-micro mill, control the mill cavity temperature at 25-30℃, and add 10-15% sterile water based on the mass of the pulp to obtain Pengyang red plum apricot pulp.

[0039] Step 4: enzymatic treatment

[0040] The complex enzyme is added to the Pengyang Hongmei apricot pulp, the complex enzyme is composed of pectinase and cellulase in a mass ratio of 2:1, and the addition amount of the complex enzyme is 0.08-0.12% of the mass of the Pengyang Hongmei apricot pulp. The pectinase can decompose the pectin in the Pengyang Hongmei apricot pulp, reduce the viscosity of the Pengyang Hongmei apricot pulp, improve the efficiency of subsequent centrifugal separation, and reduce the impurity content in the Pengyang Hongmei apricot juice. The cellulase can decompose the cellulose in the Pengyang Hongmei apricot pulp, destroy the structure of the fruit cell wall, promote the further release of the intracellular nutrient components, and improve the yield and nutritional value of the Pengyang Hongmei apricot juice.

[0041] The enzymolysis treatment is carried out at a temperature of 45-50℃ and a pH value of 4.0-4.5, which is the optimum action condition of the pectinase and the cellulase, so that the catalytic activity of the enzyme can be maximized and the enzymolysis efficiency can be improved. The enzymolysis time is 60-90 min, and the stirring is carried out at a speed of 100-150 r / min every 20-30 min during the enzymolysis process. The stirring can ensure that the complex enzyme and the Pengyang Hongmei apricot pulp are in sufficient contact, so that the enzymolysis reaction can be uniformly carried out, and the enzymolysis effect can be avoided to be affected by the excessively high or low local enzyme concentration.

[0042] After the enzymolysis is completed, the Pengyang Hongmei apricot pulp is subjected to enzyme inactivation at a temperature of 90-95℃ for 5-8 min. The high-temperature enzyme inactivation can rapidly inactivate the complex enzyme, terminate the enzymolysis reaction, and avoid the excessive enzymolysis to cause the flavor of the Pengyang Hongmei apricot juice to be poor and the nutrient components to be lost.

[0043] Step 5: centrifugal separation

[0044] The Pengyang Hongmei apricot pulp after the enzyme inactivation is sent into a centrifuge, and is centrifuged at a rotating speed of 3000-3500 r / min for 15-20 min. The centrifugal separation can remove the insoluble impurities such as the fruit residue and the peel fragments in the Pengyang Hongmei apricot pulp, and the supernatant is collected to obtain the crude Pengyang Hongmei apricot juice. The centrifugal rotating speed and time are optimized, so that the impurities can be removed while the nutrient components and flavor substances in the Pengyang Hongmei apricot juice are maximally retained, and the loss of the nutrient components can be avoided due to the excessively high centrifugal intensity or long time.

[0045] Step 6: blending

[0046] White granulated sugar, citric acid and pure water are added to the crude Pengyang Hongmei apricot juice for blending. The addition amount of the white granulated sugar is 5-8% of the mass of the crude Pengyang Hongmei apricot juice, and the addition amount of the citric acid is 0.1-0.2% of the mass of the crude Pengyang Hongmei apricot juice. The white granulated sugar can adjust the sweetness of the Pengyang Hongmei apricot juice, so that the taste of the Pengyang Hongmei apricot juice is more mellow. The citric acid can adjust the acidity of the Pengyang Hongmei apricot juice, improve the flavor and taste of the Pengyang Hongmei apricot juice, and also can inhibit the growth and reproduction of microorganisms, so that the stability of the Pengyang Hongmei apricot juice is improved.

[0047] Stir until the white granulated sugar and citric acid are completely dissolved, then adjust the soluble solids content of the Pengyang Hongmei apricot juice to 10-12 Brix with sterile water. Soluble solids content is one of the important indicators for measuring the quality of Pengyang Hongmei apricot juice. Controlling it at 10-12 Brix can achieve the best balance of sweetness, acidity, and flavor of Pengyang Hongmei apricot juice, meeting the taste needs of consumers.

[0048] Step 7: Homogenization

[0049] After the formulation of Pengyang Hongmei apricot juice, it is sent to a homogenizer and homogenized 2-3 times under the conditions of pressure 20-25 MPa and temperature 55-60℃. Homogenization can further refine the particles in Pengyang Hongmei apricot juice, uniformly disperse them in the juice, avoid particle sedimentation leading to stratification and precipitation of the juice, and improve the stability and sensory quality of the juice.

[0050] The homogenization pressure and temperature are optimized. A pressure of 20-25 MPa can effectively break the particles in Pengyang Hongmei apricot juice, and a temperature of 55-60℃ can reduce the viscosity of the juice, improving the homogenization effect while avoiding the loss of nutritional ingredients and deterioration of flavor due to excessive temperature. Homogenizing 2-3 times can ensure that the particles in Pengyang Hongmei apricot juice are sufficiently refined, achieving the best homogenization effect.

[0051] Step 8: Sterilization

[0052] Using ultra-high temperature instantaneous sterilization technology, the homogenized Pengyang Hongmei apricot juice is sterilized at a temperature of 135-140℃ for 2-4 seconds, then quickly cooled to 30-35℃. Ultra-high temperature instantaneous sterilization technology can kill bacteria, molds, yeasts, and other microorganisms and their spores in Pengyang Hongmei apricot juice in a short time, ensuring the microbiological safety of the juice and extending its shelf life. At the same time, due to the short sterilization time, it can maximize the retention of heat-sensitive nutrients (such as vitamin C) and flavor substances in Pengyang Hongmei apricot juice, avoiding the loss of nutrients and deterioration of flavor due to long-term high-temperature sterilization.

[0053] Quick cooling to 30-35℃ can avoid the continued chemical reactions in Pengyang Hongmei apricot juice due to long-term high-temperature conditions, leading to the loss of nutrients and deterioration of flavor, and also facilitates subsequent filling operations.

[0054] Step 9: Filling

[0055] In a sterile environment (cleanliness is 10,000 levels), the sterilization after cooling Pengyang red apricot juice is filled into a sterile pop-top can, sealed, to obtain Pengyang red apricot juice finished product. Sterile environment and sterile packaging materials can avoid Pengyang red apricot juice in the filling process by microbial contamination, to ensure the quality and safety of Pengyang red apricot juice; sealed packaging can prevent Pengyang red apricot juice and air contact and oxidation spoilage, but also can prevent foreign matter into Pengyang red apricot juice, extend the shelf life of Pengyang red apricot juice.

[0056] Example 1

[0057] A kind of red plum apricot juice production process, comprising the following steps:

[0058] (1) raw material screening and cleaning: select maturity 8, no disease, no rotting metamorphic Pengyang red apricot, first washed with water to remove surface impurities, then with 0.05% mass concentration, 20 ℃ sodium hypochlorite solution immersion 8 min, finally washed with sterile water 2 times, drain water for use;

[0059] (2) remove the core: the cleaned Pengyang red apricot is put into the core removal machine to remove the core, and the Pengyang red apricot flesh is obtained;

[0060] (3) broken pulp: the Pengyang red apricot flesh is first sent to the colloid mill, the grinding gap is adjusted to 0.05 mm, the speed is 3000 r / min, and the initial crushing is 3 min, and the 1-2 mm flesh particles are obtained;The flesh particles are sent to the ultra-micro grinder, the grinding cavity temperature is controlled at 25 ℃, the speed is 8000 r / min, 10% of the flesh quality of sterile water is added in two times (stir for 30 s after each addition), and the ultra-fine treatment is 8 min, and the Pengyang red apricot pulp with particle size ≤50 μm is obtained;

[0061] (4) enzyme hydrolysis treatment: add compound enzyme (pectinase, cellulase, according to the mass ratio of 2:1) to the Pengyang red apricot pulp, the addition amount of compound enzyme is 0.08% of the mass of Pengyang red apricot pulp, and the enzyme hydrolysis is carried out under the conditions of temperature 45 ℃ and pH value 4.0 for 90 min, the enzyme hydrolysis process is stirred at a speed of 100 r / min every 20 min, and the enzyme is inactivated at a temperature of 90 ℃ for 8 min after the enzyme hydrolysis is completed;

[0062] (5) centrifugal separation: the Pengyang red apricot pulp after enzyme inactivation is sent to the centrifuge, and the centrifugal separation is carried out under the condition of speed 3000 r / min for 20 min, and the supernatant is collected, and the crude Pengyang red apricot juice is obtained;

[0063] (6) Formulation: Add white granulated sugar, citric acid and purified water to the crude Pengyang red apricot juice, the amount of white granulated sugar added is 5% of the mass of the crude Pengyang red apricot juice, the amount of citric acid added is 0.1% of the mass of the crude Pengyang red apricot juice, stir until the white granulated sugar and citric acid are completely dissolved, then adjust the soluble solids content of the Pengyang red apricot juice to 10 Brix with sterile water;

[0064] (7) Homogenization: send the formulated Pengyang red apricot juice into a homogenizer, homogenize under the conditions of a pressure of 20 MPa and a temperature of 55°C for 2 times;

[0065] (8) Sterilization: use ultra-high temperature instantaneous sterilization technology to sterilize the homogenized Pengyang red apricot juice under the condition of a temperature of 135°C for 4 s, then quickly cool to 30°C;

[0066] (9) Filling: fill the sterilized and cooled Pengyang red apricot juice into sterile pop-top cans in a sterile environment with a cleanliness of 10,000 levels, seal, and obtain the finished Pengyang red apricot juice.

[0067] Example 2

[0068] A manufacturing process of a red apricot juice, comprising the following steps:

[0069] (1) Raw material selection and cleaning: select Pengyang red apricots that are 8.5 mature, free of pests and diseases, and free of decay and deterioration, first rinse with clean water to remove surface impurities, then soak in a sodium hypochlorite solution with a mass concentration of 0.08% and a temperature of 23°C for 6 min, and finally rinse with sterile water for 3 times, drain the water and reserve;

[0070] (2) Pitting: put the cleaned Pengyang red apricots into a pitting machine to remove the pits, and obtain the Pengyang red apricot pulp;

[0071] (3) Breaking and pulping: first send the Pengyang red apricot pulp into a colloid mill, adjust the grinding gap to 0.08 mm, the rotation speed to 3500 r / min, and break it for 4 min to obtain 1-2 mm pulp particles; then send the pulp particles into a super micro mill, control the grinding cavity temperature at 28°C, the rotation speed at 9000 r / min, and add 13% of the mass of the pulp of sterile water in 3 times (stir for 30 s after each addition), and super micro-fine process for 6 min to obtain Pengyang red apricot pulp with a particle size of ≤50 μm.

[0072] (4) Enzymatic hydrolysis: add a compound enzyme (composed of pectinase and cellulase at a mass ratio of 2:1) to the Pengyang red apricot pulp, the amount of the compound enzyme added is 0.1% of the mass of the Pengyang red apricot pulp, hydrolyze under the conditions of a temperature of 48°C and a pH value of 4.2 for 75 min, stir at a speed of 120 r / min every 25 min during the hydrolysis process, and after the hydrolysis is completed, inactivate the enzyme under the condition of a temperature of 92°C for 6 min;

[0073] (5) centrifugal separation: the enzyme-inactivated pongyang red apricot pulp is sent into a centrifuge, centrifuged at a speed of 3200 r / min for 18 min, and the supernatant is collected to obtain crude pongyang red apricot juice;

[0074] (6) blending: white granulated sugar, citric acid and purified water are added to the crude pongyang red apricot juice, the amount of white granulated sugar added is 6.5% of the mass of the crude pongyang red apricot juice, and the amount of citric acid added is 0.15% of the mass of the crude pongyang red apricot juice, the white granulated sugar and citric acid are stirred until they are completely dissolved, and then sterile water is used to adjust the soluble solids content of the pongyang red apricot juice to 11 Brix;

[0075] (7) homogenization: the blended pongyang red apricot juice is sent into a homogenizer, and homogenized twice at a pressure of 22 MPa and a temperature of 58°C;

[0076] (8) sterilization: using ultra-high temperature instantaneous sterilization technology, the homogenized pongyang red apricot juice is sterilized at a temperature of 138°C for 3 s, and then quickly cooled to 32°C;

[0077] (9) filling: the sterilized and cooled pongyang red apricot juice is filled into sterile pop-top cans in a sterile environment with a cleanliness of 10,000, sealed, and the pongyang red apricot juice product is obtained.

[0078] Example 3

[0079] A pongyang red apricot juice production process, comprising the following steps:

[0080] (1) raw material selection and cleaning: select pongyang red apricots that are 9 / 10 mature, free of pests and diseases, and free of decay and deterioration, first rinse with clean water to remove surface impurities, then soak in a 0.1% sodium hypochlorite solution at 25°C for 5 min, and finally rinse with sterile water for 3 times, and drain the water for standby;

[0081] (2) de-stoning: put the cleaned pongyang red apricots into a de-stoning machine to remove the pits, and obtain pongyang red apricot flesh;

[0082] (3) crushing and pulping: first send the pongyang red apricot flesh into a colloid mill, adjust the grinding gap to 0.1 mm, rotate at 4000 r / min, and preliminarily crush for 5 min to obtain 1-2 mm fruit particles; then send the fruit particles into a super micro grinder, control the grinding cavity temperature at 30°C, rotate at 10000 r / min, add 15% sterile water (stir for 30 s after each addition) of the mass of the fruit in two times, and super finely process for 5 min to obtain pongyang red apricot pulp with a particle size of ≤50 μm;

[0083] (4) enzymatic treatment: a complex enzyme (pectinase, cellulase, 2:1 by mass) is added to the Pengyang Hongmei apricot pulp, the amount of the complex enzyme added is 0.12% of the mass of the Pengyang Hongmei apricot pulp, and enzymatic treatment is carried out at a temperature of 50 DEG C and a pH of 4.5 for 60 min; the enzymatic treatment is stirred at a speed of 150 r / min every 30 min; and enzyme inactivation is carried out at a temperature of 95 DEG C for 5 min after the enzymatic treatment;

[0084] (5) centrifugal separation: the Pengyang Hongmei apricot pulp after enzyme inactivation is sent to a centrifuge, centrifugal separation is carried out at a speed of 3500 r / min for 15 min, and the supernatant is collected to obtain crude Pengyang Hongmei apricot juice;

[0085] (6) blending: white granulated sugar, citric acid and purified water are added to the crude Pengyang Hongmei apricot juice, the amount of the white granulated sugar added is 8% of the mass of the crude Pengyang Hongmei apricot juice, the amount of the citric acid added is 0.2% of the mass of the crude Pengyang Hongmei apricot juice, the white granulated sugar and the citric acid are stirred until they are completely dissolved, and then sterile water is used to adjust the soluble solid content of the Pengyang Hongmei apricot juice to 12 Brix;

[0086] (7) homogenization: the blended Pengyang Hongmei apricot juice is sent to a homogenizer, and homogenization is carried out at a pressure of 25 MPa and a temperature of 60 DEG C for 3 times;

[0087] (8) sterilization: the homogenized Pengyang Hongmei apricot juice is subjected to ultra-high temperature instant sterilization at a temperature of 140 DEG C for 2 s, and then rapidly cooled to 35 DEG C;

[0088] (9) filling: the sterilized and cooled Pengyang Hongmei apricot juice is filled into sterile pop-top cans in a sterile environment with a cleanliness of 10,000 levels, and sealed to obtain Pengyang Hongmei apricot juice products.

[0089] Comparative experiment

[0090] In order to verify the advantages of the process of the present application, a comparative experiment is carried out on the comparative group (adopting a traditional Pengyang Hongmei apricot juice production process) and the example 1, the example 2 and the example 3 of the present application, and the comparison indexes include the content of vitamin C, the total sugar content, the acidity, the sensory score and the normal temperature storage stability, and the experimental results are shown in the following table.

[0091] Parameter setting of the comparative experiment

[0092] Comparative group (traditional process):

[0093] 1. raw material selection and cleaning: the same as the example 2, but only washed with water for 2 times, and no sodium hypochlorite soaking step;

[0094] 2. de-stoning: manual de-stoning;

[0095] 3. Breakage beating: same as example 2, but beating speed is 1500 r / min, beating time is 8 min, no sterile water is added;

[0096] 4. No enzymatic treatment step;

[0097] 5. Centrifugal separation: speed is 2000 r / min, time is 10 min;

[0098] 6. Formulation: only white sugar is added, the amount is 10% of the crude Pengyang Hongmei apricot juice, no citric acid is added, the soluble solid content is adjusted to 11 Brix;

[0099] 7. Homogenization: pressure is 15 MPa, temperature is 45℃, homogenization is 1 time;

[0100] 8. Sterilization: pasteurization is used, temperature is 85℃, sterilization time is 30 min, cooling to room temperature;

[0101] 9. Filling: filling under normal environment, no sterile requirement.

[0102] Experimental detection method

[0103] 1. Vitamin C content: 2,6-dichloroindophenol titration method is used for determination;

[0104] 2. Total sugar content: Fehling reagent titration method is used for determination;

[0105] 3. Acidity: NaOH titration method is used for determination, citric acid is used for calculation;

[0106] 4. Sensory score: an evaluation group is composed of 10 professional evaluators, scores are given from four dimensions of color (25 points), aroma (25 points), taste (30 points) and clarity (20 points), total score is 100 points;

[0107] 5. Normal temperature storage stability: samples are placed in 25℃ normal temperature environment for storage, whether stratification or precipitation phenomenon appears is observed regularly, and the time when stratification or precipitation appears is recorded.

[0108] Table 1 comparison of experimental results

[0109] Indicators Comparative group (conventional process) Example 1 Example 2 Example 3 Vitamin C content (mg / 100 mL) 8.2 15.3 17.8 16.5 Total sugar content (g / 100 mL) 13.5 8.8 10.2 11.8 Acidity (g / 100 mL, as citric acid) 0.22 0.31 0.42 0.48 Sensory score (points) 62.3 85.6 92.4 88.7 Layered sedimentation time at room temperature (months) 1.5 6.0 6.0 6.0

[0110] Analysis of experimental results

[0111] 1. Nutrient retention: According to experimental data, the vitamin C content of Examples 1-3 is all ≥15 mg / 100 mL, which is much higher than 8.2 mg / 100 mL of the comparative group, indicating that the process of the application effectively reduces the loss of heat-sensitive vitamin C by optimizing the blanching time, sterilization method (ultra-high temperature instantaneous sterilization) and other steps; the total sugar content of the comparative group is 13.5 g / 100 mL, which exceeds the control range of 8-12 g / 100 mL of the process of the application, and there is no citric acid to adjust the acidity, resulting in too high sweetness, insufficient acidity, and unbalanced flavor, while the sugar-acid ratio of Examples 1-3 is coordinated, which is more in line with the needs of consumers for healthy drinks.

[0112] 2. Sensory quality: Example 2 has the highest sensory score (92.4 points), with bright orange-red color (close to the color of fresh Pengyang Hongmei apricot flesh), rich Pengyang Hongmei apricot aroma, moderate and smooth taste, high clarity and no impurities; the comparative group has more residual fruit pulp due to no enzymatic treatment, poor clarity (sensory score of clarity is only 12 points), and the Pengyang Hongmei apricot aroma is destroyed due to long sterilization time, with a slight burnt taste and rough mouthfeel.

[0113] 3. Stability: The comparative group shows obvious stratification and precipitation after 1.5 months of normal temperature storage, while Examples 1-3 still have no stratification and precipitation after 6 months of normal temperature storage, because the process of the application decomposes pectin, cellulose and other components that can cause precipitation through enzymatic treatment, and combines with homogenization to make the Pengyang Hongmei apricot juice particles uniformly dispersed, significantly improving the stability of the product and prolonging the shelf life.

[0114] The Pengyang Hongmei apricot juice production process provided by the application solves the problems of nutrient loss, poor flavor and easy stratification and precipitation in traditional processes through optimization of parameters such as raw material selection and washing, pitting, crushing and pulping, enzymatic treatment, centrifugal separation, blending, homogenization, sterilization and filling.

[0115] The above only describes the preferred embodiments of the application, and is not intended to limit the application, any modifications, equivalent replacements and improvements made within the spirit and principles of the application shall be included in the protection scope of the application.

Claims

1. A process for producing red plum and apricot juice, characterized in that: Includes the following steps: S1 Raw material screening and cleaning: Select Pengyang red plum apricots that are 80-90% mature, free from pests and diseases, and free from rot and deterioration. First, rinse them with clean water to remove surface impurities, then soak them in a sodium hypochlorite solution with a mass concentration of 0.05-0.1% for 5-8 minutes, and finally rinse them with sterile water 2-3 times and drain them for later use. S2 Pitting: Put the cleaned Pengyang Red Plum Apricots into a pitting machine to remove the pits and obtain Pengyang Red Plum Apricot pulp; S3 Crushing and Pulping: The Pengyang Red Plum Apricot pulp is first fed into a colloid mill for preliminary crushing. The grinding gap of the colloid mill is adjusted to 0.05-0.1mm to obtain 1-2mm pulp particles. Then, the Pengyang Red Plum Apricot pulp particles are fed into an ultrafine mill. The grinding chamber temperature is controlled at 25-30℃. Sterile water of 10-15% of the pulp weight is added to obtain Pengyang Red Plum Apricot pulp. S4 enzymatic hydrolysis treatment: Add a compound enzyme to Pengyang red plum apricot pulp. The amount of compound enzyme added is 0.08-0.12% of the mass of Pengyang red plum apricot pulp. The compound enzyme is composed of pectinase and cellulase in a mass ratio of 2:

1. Enzymatic hydrolysis is carried out at a temperature of 45-50℃ and a pH of 4.0-4.5 for 60-90 minutes. Stir once every 20-30 minutes during the enzymatic hydrolysis. After the enzymatic hydrolysis is completed, the enzyme is inactivated at a temperature of 90-95℃ for 5-8 minutes. S5 Centrifugation: The enzyme-inactivated Pengyang red plum apricot pulp is sent into a centrifuge and centrifuged for 15-20 minutes at a speed of 3000-3500 r / min. The supernatant is collected to obtain crude Pengyang red plum apricot juice. S6 Preparation: Add white sugar, citric acid, and purified water to Pengyang red plum apricot syrup. The amount of white sugar added is 5-8% of the mass of the crude Pengyang red plum apricot juice, and the amount of citric acid added is 0.1-0.2% of the mass of the Pengyang red plum apricot syrup. Stir until the white sugar and citric acid are completely dissolved, and then adjust the soluble solids content of Pengyang red plum apricot juice to 10-12 Brix with sterile water. S7 Homogenization: The prepared Pengyang red plum apricot juice is fed into a homogenizer and homogenized 2-3 times under a pressure of 20-25MPa and a temperature of 55-60℃ to make the particles in the Pengyang red plum apricot juice evenly dispersed. S8 sterilization: Using ultra-high temperature instantaneous sterilization technology, the homogenized Pengyang red plum apricot juice is sterilized at a temperature of 135-140℃ for 2-4 seconds, and then rapidly cooled to 30-35℃; S9 Filling: Under aseptic conditions, sterilized and cooled Pengyang red plum apricot juice is filled into aseptic easy-open cans and sealed to obtain the finished Pengyang red plum apricot juice.

2. The production process of red plum and apricot juice according to claim 1, characterized in that: The temperature of the sodium hypochlorite solution in step S1 is 20-25℃.

3. The production process of Pengyang Red Plum Apricot Juice according to claim 1, characterized in that, The stirring speed during the enzymatic hydrolysis process in step S4 is 100-150 r / min.

4. The production process of Pengyang Red Plum Apricot Juice according to claim 1, characterized in that, In step S7, the feed temperature of the homogenizer is controlled at 55-60℃.

5. The production process of Pengyang Red Plum Apricot Juice according to claim 1, characterized in that, The cleanliness level of the sterile environment in step S9 is Class 10,000.

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