Formula of opuntia ficus-indica pulp
By optimizing the ratio of prickly pear cactus to apple juice and the HPP cold-press sterilization process, the problems of monotonous flavor and nutrient loss of prickly pear cactus pulp have been solved, achieving the unity of flavor coordination, nutrient preservation and industrial production of compound fruit juice. The product has a shelf life of up to 45 days at 4℃.
Patent Information
- Application Number
- CN202511263489.6
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-09-05
- Publication Date
- 2026-02-10
AI Technical Summary
Existing technologies show that the flavor of pear cactus pulp alone is insufficient and the processing performance is poor. Traditional heat-sterilized juices suffer from significant nutrient loss and lack a systematic HPP cold-press sterilization process, making it difficult to achieve industrialized production and stable quality of pear cactus compound juice.
A compound fruit juice with a solid content of 9.5±0.5°Brix, pH 3.8±0.2, and total acid of 5.5~8.5 g/L was prepared by mixing pear cactus pulp and apple juice in a ratio of 14.3:1, followed by CIP washing, homogenization, filling, and HPP sterilization. The process parameters were optimized to prepare the compound fruit juice. The juice was then sterilized by high pressure cold pressing at 580 MPa for 300 seconds.
It achieves harmonious flavor, nutrient retention, and microbial safety. The product has a shelf life of up to 45 days at 4℃, making it suitable for industrial production and environmentally friendly and low-carbon.
Smart Images
Figure HDA0005582582370000011
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to a kind of fruit juice beverage, especially a kind of compound fruit juice with pear cactus original pulp and apple juice as main raw materials and its preparation method using HPP (High Pressure Processing, high pressure cold pressure) sterilization technology, belongs to the field of food processing. BACKGROUND
[0002] With the increasing demand of consumers for healthy, natural, non-additive food, traditional heat sterilization fruit juice is easy to cause the destruction of nutritional components, flavor deterioration and other problems due to high temperature treatment, and has gradually failed to meet market demand. As a non-thermal sterilization method, HPP cold pressure sterilization technology can effectively kill microorganisms at room temperature or low temperature, maximize the retention of the original nutrients, color and flavor of food, and become a research hotspot in the field of fruit juice processing.
[0003] Pear cactus (Opuntia ficus-indica) is a kind of characteristic fruit rich in dietary fiber, vitamins, minerals and polyphenolic antioxidants, and its original pulp has a unique fragrance and sweet taste, but the flavor of single juice is relatively thin, and due to high mucilage content, problems such as wall sticking and clogging may occur during processing, affecting the industrial production efficiency. As one of the world's largest fruit juices, apple juice has a mild flavor, moderate sweetness, and is rich in vitamin C and fruit acid, which can effectively blend the flavor of pear cactus original pulp and improve its processing performance.
[0004] At present, there are few studies on pear cactus and apple compound juice, especially a set of systematic and standardized HPP cold pressure sterilization production process that can stably control product quality indicators (such as solids, pH, total acid, microbial safety, etc.) and realize industrialized continuous production. Therefore, it is of great market value and practical significance to develop a kind of pear cactus compound juice with excellent flavor, high nutrient retention and long shelf life and its supporting preparation method. SUMMARY
[0005] The technical problem to be solved by the present application is to overcome the defects of insufficient flavor and poor processing performance of pear cactus original pulp alone, and the large loss of nutrients in traditional heat sterilization fruit juice, and to provide a pear cactus compound juice and its HPP cold pressure sterilization preparation method, which realizes the unity of product flavor coordination, nutrient retention, microbial safety and industrial production by optimizing the ratio of raw materials, homogenization parameters, filling conditions and HPP sterilization process.
[0006] One of the technical solutions adopted by the present application to solve its technical problems is: A pear cactus compound juice is provided, which is characterized by being made from the following raw materials by weight: Pineapple cactus original pulp 93.5 parts; Apple juice 6.5 parts; The quality indicators of the composite juice are: Solid content: 9.5±0.5°Brix; pH value: 3.8±0.2; Total acid: 5.5-8.5 g / L (calculated as citric acid); Net content: 70 g±1 g.
[0007] The second technical solution adopted by the present application to solve its technical problems is: Provided is a HPP cold pressure sterilization preparation method of a pineapple cactus composite juice, comprising the following steps: (1) CIP cleaning: CIP cleaning is performed on all pipelines, valves and filling ports before production, and pH test paper is used to detect all discharge ports and filling heads of the filling machine to ensure that they are neutral; (2) Feeding: pineapple cactus original pulp and apple juice are fed into a blending tank according to the proportion, the weight ratio of the pineapple cactus original pulp to the apple juice being about 14.3:1, and the mixture is fully stirred for 15 minutes; (3) Detection: the solid content, pH value and total acid of the mixed liquid are detected to ensure that the solid content is ≥9.0°Brix, the pH value is 3.6-4.0, and the total acid is 5.5-8.5 g / L; (4) Homogenization: a homogenizer is used for homogenization, the homogenization pressure is 18-20 MPa, the material top water time is 50-70 seconds, and the solid content of the material liquid after homogenization is ≥9.0°Brix; (5) Filling: material top water operation is performed, and filling is switched immediately when the soluble solid content reaches 9.0°Brix, the center temperature of the material after filling is detected online to be ≤20℃, and the filling amount is 70 g±1 g; (6) Basketing: the product after filling is put into a yellow turnover basket for use; (7) HPP sterilization: after the product is quantitatively put into a blue turnover basket, high-pressure cold pressure sterilization is immediately performed, the pressure is 580±10 MPa, and the pressure holding time is 300 seconds; (8) Cold storage: after sterilization is completed, the product is immediately sent to a cold storage for storage.
[0008] Preferably, the pineapple cactus original pulp is 77 packs, and the total weight is about 1540 kg; the apple juice is about 108 kg.
[0009] Preferably, the blending tank is two intact neutral blending tanks to avoid cross contamination.
[0010] Preferably, the filling process is carried out in a clean area, and the environmental temperature is controlled to be ≤15℃ to avoid microbial proliferation.
[0011] Preferably, the HPP sterilized product has a center temperature ≤25℃, without the need for secondary heat treatment, preserving the original flavor and nutrition.
[0012] Preferably, the product has a shelf life ≥45 days at 4℃, and no stratification, no precipitation, and no significant color change throughout the shelf life.
[0013] Advantages
[0014] Compared with the prior art, the advantages of the present application are: (1) Flavor coordination: by scientifically matching the pear cactus original pulp and apple juice, the fragrance of cactus is highlighted, and the sweet and sour balance of apple is used to avoid the monotony of single taste, with high consumer acceptance; (2) Nutrient retention: the whole process uses low-temperature technology (homogenization, filling, HPP sterilization), which avoids the destruction of heat-sensitive nutrients such as vitamin C and polyphenols by high temperature, and the retention rate is increased by more than 30% compared with traditional heat sterilization; (3) Microbial safety: HPP sterilization at 580 MPa high pressure for 300 seconds can effectively kill pathogenic and spoilage microorganisms such as E. coli, yeast, and mold, ensuring that the product can be preserved for 45 days at 4℃ without preservatives; (4) Industrialization feasibility: through standardized CIP cleaning, online detection, and material top water switching operations, continuous production is realized, the quality is stable between batches, and it is suitable for large-scale promotion; (5) Environmental protection and low carbon: HPP technology is a physical sterilization without chemical additives, and the processing process has low energy consumption, which meets the green manufacturing trend. The accompanying drawings are process flow block diagrams of the present application. DETAILED DESCRIPTION
[0016] The present application will be further described in detail below in conjunction with specific embodiments, but the scope of protection of the present application is not limited thereto. EMBODIMENT
[0018] A pear cactus compound fruit juice, the raw material composition of which is: 1540 kg (77 bags) of pear cactus original pulp; 108 kg of apple juice; The quality indicators of the compound fruit juice are: Solid content: 9.5°Brix; pH value: 3.8; Total acid: 7.0 g / L; Net content: 70 g.
[0019] The preparation method is as follows: (1) CIP cleaning: before production, CIP cleaning is performed on all pipelines, valves and filling ports, and pH test paper is used to detect all discharge ports and filling heads of the filling machine to ensure that they are neutral; (2) Feeding: the Opuntia dillenii original pulp and apple juice are fed into the blending tank and stirred for 15 minutes; (3) Detection: the solid content of the mixed liquid is detected to be 9.5 °Brix, the pH value is 3.8, and the total acid is 7.0 g / L; (4) Homogenization: a homogenizer is used for homogenization, the homogenization pressure is 19 MPa, the material top water time is 60 seconds, and after homogenization, the solid content of the material liquid is 9.5 °Brix; (5) Filling: material top water operation is performed, and when the soluble solid content reaches 9.0 °Brix, the filling is switched immediately, the center temperature of the material after filling is detected online to be 18℃, and the filling amount is 70g; (6) Basket loading: the product after filling is loaded into yellow turnover baskets for use; (7) HPP sterilization: after the product is quantitatively loaded into a blue turnover basket, high-pressure cold-pressure sterilization is immediately performed, the pressure is 580 MPa, and the pressure holding time is 300 seconds; (8) Refrigeration: after sterilization is completed, it is immediately sent to a refrigerator for storage.
[0020] After detection, the product obtained in the embodiment meets the requirements of GB 7101-2022 "National Food Safety Standard Beverages" in terms of microbial indicators after being stored at 4℃ for 45 days, and has no stratification, no precipitation, good color, and fresh taste.
[0021] ABSTRACT The application discloses a kind of Opuntia dillenii compound juice and its HPP cold-pressure sterilization preparation method, the compound juice is formed by Opuntia dillenii original pulp and apple juice according to weight ratio about 14.3:1, mass index is solid 9.5±0.5 °Brix, pH 3.8±0.2, total acid 5.5~8.5 g / L, net content 70g±1g.Its preparation method includes CIP cleaning, feeding, detection, homogenization, filling, basket loading, HPP sterilization (580 MPa / 300 seconds) And refrigeration etc..The application solves the problems of single flavor, poor processing performance and large nutrient loss of Opuntia dillenii original pulp by optimizing raw material ratio and low-temperature process, realizes the unity of product flavor coordination, nutrient retention, microbial safety and industrial production, and has good market prospect.
Claims
1. A method for preparing a compound juice of pear, fruit, and cactus using cold pressure sterilization, characterized in that, Includes the following steps: (1) CIP cleaning: Before production, all pipes, valves and filling ports are cleaned by CIP, and all outlets and filling heads of filling machines are tested with pH test paper to ensure that they are neutral; (2) Feeding: Add pear cactus pulp and apple juice to the mixing tank in a ratio of approximately 14.3:1 and stir thoroughly for 15 minutes. (3) Testing: Test the solid content, pH value and total acid of the mixture to ensure that the solid content is ≥9.0°Brix, the pH value is 3.6~4.0 and the total acid is 5.5~8.5g / L; (4) Homogenization: Homogenize using a homogenizer at a pressure of 18-20 MPa and a top water time of 50-70 seconds. The solid content of the homogenized liquid is ≥9.0°Brix. (5) Filling: Perform top water operation. When the soluble solids reach 9.0°Brix, switch to filling immediately. After filling, the material center temperature is ≤20℃ and the filling amount is 70g±1g. (6) Packing: After filling, the product is packed into yellow turnover baskets for later use; (7) HPP sterilization: After the product is quantitatively packed into the blue turnover basket, it is immediately subjected to high pressure cold pressure sterilization at a pressure of 580±10MPa and a holding time of 300 seconds. (8) Refrigeration: After sterilization, the product shall be immediately sent to a cold storage.
2. The method according to claim 1, characterized in that, The pear and cactus puree consists of 77 packages, with a total weight of approximately 1540 kg; the apple juice is approximately 108 kg.
3. The method according to claim 1 or 2, characterized in that, The quality indicators of the finished fruit juice are: Solids content: 9.5 ± 0.5 °Brix. pH value: 3.8±0.2 Total acidity: 5.5–8.5 g / L (calculated as citric acid). Net weight: 70g±1g.
4. The method according to claim 1, characterized in that, The mixing tanks are two intact, residue-free, neutral mixing tanks to avoid cross-contamination.
5. The method according to claim 1, characterized in that, The filling process is carried out in a clean area with the ambient temperature controlled at ≤15℃ to avoid microbial growth.
6. The method according to claim 1, characterized in that, After HPP sterilization, the product's core temperature is ≤25℃, eliminating the need for secondary heat treatment and preserving its original flavor and nutrients.
7. The pear and cactus compound juice prepared by the method according to any one of claims 1 to 6, characterized in that, The product has a shelf life of ≥45 days at 4℃, and there is no layering, sedimentation, or significant color change during the entire shelf life.