Preparation method of distilled apple juice

Abstract

The invention relates to the technical field of fruit juice processing, in particular to a preparation method of apple distilled fruit juice, which comprises the following steps: step 1, screening and grading raw materials: selecting high-quality apples with the maturity of 75-85%, the sugar degree of more than or equal to 12 degrees Berix and the diameter of 7-9 cm, removing defective apples, and pre-storing in a ventilation environment at 25 DEG C for 24 hours; step 2, three-stage cleaning and impurity removal: sequentially spraying food-grade purified water for 30 seconds under the pressure of 0.2 MPa, cleaning for 2 minutes (the diameter of the bubbles is 0.5-1 mm) by using purified water bubbles at the temperature of 20-25 DEG C, flushing for 1 minute (the flushing flow speed is 5 L / minute) by using normal-temperature purified water, and drying surface moisture by using hot air at the temperature of 35 DEG C and the speed of 3 m / s; no color fixative, sweetening agent, preservative or enzyme preparation is added in the whole process, the juice is prepared only by distilling apple pulp, the requirement for zero addition in GB2760 national food safety standard food additive use standard is met, and the apple juice is suitable for being eaten by children, the old and sensitive people.

Description

Technical Field

[0001] This invention relates to the field of fruit juice processing technology, specifically a method for preparing apple distilled juice. Background Technology

[0002] Existing apple juice preparation technologies have the following main drawbacks: First, traditional pressing methods easily lead to apple cell rupture, activation of polyphenol oxidase causing browning of the juice, and a loss rate of 30%-40% of heat-sensitive nutrients such as vitamin C, and require the addition of color-protecting agents such as ascorbic acid and citric acid; Second, although enzymatic hydrolysis can increase the juice yield, it requires the addition of biological agents such as pectinase, which does not meet the consumer demand for "zero additives"; Third, existing distillation methods mostly adopt the "boiling distillation" mode, in which apple pulp is soaked in high-temperature water for a long time, which easily produces off-flavors from boiling, and the juice has a bland taste, with serious loss of soluble sugars and flavor substances; Fourth, the juice collection and bottling process is susceptible to microbial contamination, requiring high-temperature sterilization (121℃, 30min), which further damages nutrients and flavor. Therefore, a method for preparing apple distilled juice is proposed. Summary of the Invention

[0003] In view of this, the present invention provides a method for preparing apple distilled juice to solve or alleviate the technical problems existing in the prior art, and at least provides a beneficial alternative.

[0004] The technical solution of this invention is achieved as follows: a method for preparing apple distilled juice, comprising the following steps:

[0005] Step 1: Raw material screening and grading: Select high-quality apples with a maturity of 75%-85%, sugar content ≥12°Brix, and diameter of 7-9cm. After removing substandard fruits, store them in a ventilated environment at 25℃ for 24 hours.

[0006] Step 2: Three-stage cleaning and impurity removal: sequentially sprayed with 0.2MPa pressure food-grade pure water for 30s, cleaned with 20-25℃ pure water bubbles for 2min (bubble diameter 0.5-1mm), rinsed with room temperature pure water for 1min (rinsing flow rate 5L / min), and then dried with 35℃, 3m / s hot air to remove surface moisture.

[0007] Step 3: Core removal and dicing: Use a 1.5cm diameter core remover to remove the apple core, and cut the flesh into 4 equal fan-shaped pieces along the core axis (each piece weighs 100-150g). After dicing, send the pieces to the next steaming process within 10 minutes.

[0008] Step 4: Preparation of the bottom-drain steamer: The bottom-drain high-pressure steamer adopts the structure of "top steaming chamber - middle guide layer - bottom juice receiving chamber". The guide layer has a built-in 100-mesh stainless steel filter and the bottom is connected to a 30° inclined guide tube. The steamer is sterilized by 121℃ and 0.15MPa saturated steam for 30 minutes and then cooled to 100℃ for use.

[0009] Step 5: High-pressure steam distillation: Place the pulp pieces on the steaming grate of the steaming chamber (5-8cm thick), and pass in saturated steam at 0.12-0.15MPa (corresponding temperature 120-125℃). Steam for 40 minutes. After the juice is filtered through a 100-mesh filter in the flow guide layer, it is collected into a sterile container. After filtration, the juice flows into the juice receiving chamber at a temperature (maintained at 85-90℃), and then introduced into a sterile container through a conduit.

[0010] Step 6: Aseptic filling: Cool the juice to 45-50℃, fill it into PET bottles sterilized with 50mg / L ozone for 10min in a Class 10,000 aseptic workshop (filling pressure 0.05MPa), seal at 180℃ for 2s, and then cool to 25℃.

[0011] Step 7: Finished product testing: After passing the tests (sensory, physicochemical, and microbiological indicators meet the standards), the product is packaged and stored at 2-25℃; no food additives such as ascorbic acid, pectinase, or preservatives are added throughout the entire process.

[0012] More preferably, the end of the conduit is submerged below the juice surface in the sterile collection container, and the juice receiving chamber has a built-in temperature sensor and insulation layer to ensure that the juice is kept in an antibacterial environment of 85-90℃ throughout the process.

[0013] More preferably, the filling accuracy error in step 6 is ≤ ±2mL, and after sealing, the juice is quickly cooled by spraying with cold water to avoid damage to the flavor of the juice due to prolonged high temperature.

[0014] Preferably, the high-quality apples are Fuji or Gala apples, and the sterile collection container is made of 316L stainless steel and sterilized by irradiation with 254nm wavelength ultraviolet light for 30 minutes in advance.

[0015] The embodiments of the present invention have the following advantages due to the adoption of the above technical solutions:

[0016] I. This invention does not add any color-protecting agents, sweeteners, preservatives, or enzymes throughout the entire process. It only extracts juice from the apple pulp itself, which meets the "zero additive" requirement in GB2760 "National Food Safety Standard for the Use of Food Additives". It is suitable for children, the elderly, and sensitive individuals.

[0017] Second, the high-pressure steaming time of this invention is only 40 minutes, and it avoids the nutrient loss caused by boiling. The vitamin C retention rate is ≥92%, which is more than 50% higher than the traditional pressing method. Soluble sugars and flavor substances such as apple polyphenols are completely preserved, and the juice has a pure and natural flavor.

[0018] The above overview is for illustrative purposes only and is not intended to be limiting in any way. In addition to the illustrative aspects, embodiments, and features described above, further aspects, embodiments, and features of the invention will become readily apparent from the accompanying drawings and the following detailed description. Attached Figure Description

[0019] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0020] Figure 1 This is a flowchart of the method of the present invention. Detailed Implementation

[0021] In the following description, only certain exemplary embodiments are briefly described. As those skilled in the art will recognize, the described embodiments can be modified in various ways without departing from the spirit or scope of the invention. Therefore, the drawings and description are considered to be exemplary in nature and not restrictive.

[0022] The embodiments of the present invention will now be described in detail with reference to the accompanying drawings.

[0023] like Figure 1 As shown, this embodiment of the invention provides a method for preparing apple distilled juice, comprising the following steps:

[0024] Step 1: Raw material screening and grading: Select high-quality apples with a maturity of 75%-85%, sugar content ≥12°Brix, and diameter of 7-9cm. After removing substandard fruits, store them in a ventilated environment at 25℃ for 24 hours.

[0025] Step 2: Three-stage cleaning and impurity removal: sequentially sprayed with 0.2MPa pressure food-grade pure water for 30s, cleaned with 20-25℃ pure water bubbles for 2min (bubble diameter 0.5-1mm), rinsed with room temperature pure water for 1min (rinsing flow rate 5L / min), and then dried with 35℃, 3m / s hot air to remove surface moisture.

[0026] Step 3: Core removal and dicing: Use a 1.5cm diameter core remover to remove the apple core, and cut the flesh into 4 equal fan-shaped pieces along the core axis (each piece weighs 100-150g). After dicing, send the pieces to the next steaming process within 10 minutes.

[0027] Step 4: Preparation of the bottom-drain steamer: The bottom-drain high-pressure steamer adopts the structure of "top steaming chamber - middle guide layer - bottom juice receiving chamber". The guide layer has a built-in 100-mesh stainless steel filter and the bottom is connected to a 30° inclined guide tube. The steamer is sterilized by 121℃ and 0.15MPa saturated steam for 30 minutes and then cooled to 100℃ for use.

[0028] Step 5: High-pressure steam distillation: Place the pulp pieces on the steaming grate of the steaming chamber (5-8cm thick), and pass in saturated steam at 0.12-0.15MPa (corresponding temperature 120-125℃). Steam for 40 minutes. After the juice is filtered through a 100-mesh filter in the flow guide layer, it is collected into a sterile container. After filtration, the juice flows into the juice receiving chamber at a temperature (maintained at 85-90℃), and then introduced into a sterile container through a conduit.

[0029] Step 6: Aseptic filling: Cool the juice to 45-50℃, fill it into PET bottles sterilized with 50mg / L ozone for 10min in a Class 10,000 aseptic workshop (filling pressure 0.05MPa), seal at 180℃ for 2s, and then cool to 25℃.

[0030] Step 7: Finished product testing: After passing the tests (sensory, physicochemical, and microbiological indicators meet the standards), the product is packaged and stored at 2-25℃; no food additives such as ascorbic acid, pectinase, or preservatives are added throughout the entire process.

[0031] In one embodiment, the end of the conduit is submerged below the juice surface in a sterile collection container, and the juice receiving chamber is equipped with a temperature sensor and an insulation layer to ensure that the juice is kept in an antibacterial environment of 85-90℃ throughout the process.

[0032] In one embodiment, the filling accuracy error in step 6 is ≤ ±2mL. After sealing, the juice is quickly cooled by spraying with cold water to prevent the flavor of the juice from being damaged by prolonged high temperature.

[0033] In one embodiment, the high-quality apples are Fuji or Gala apples, and the aseptic collection container is made of 316L stainless steel and sterilized by irradiation with 254nm wavelength ultraviolet light for 30 minutes in advance.

[0034] Preparation of apple distilled juice:

[0035] Raw material selection: Select Red Fuji apples with a maturity of 80% and a diameter of 7-9cm, remove rotten fruit, and store them in a ventilated place at 25℃ for 24 hours;

[0036] Three-stage cleaning: 0.2MPa high-pressure spray for 30s → 25℃ bubble cleaning for 2min → pure water rinsing for 1min, hot air drying;

[0037] Pitting and cutting: Remove the pits with a core extractor, cut into 4 equal fan-shaped pieces, each about 120g, and put them into a steamer within 10 minutes;

[0038] Steamer preparation: Sterilize in a bottom-type pressure steamer at 121℃ for 30 minutes, then cool down to 100℃;

[0039] High-pressure steaming: The pulp chunks are spread 6cm thick, and 0.14MPa saturated steam (123℃) is introduced and steamed for 40 minutes. The juice is filtered through the guide layer and collected into a sterile container. The temperature of the juice receiving chamber is maintained at 88℃.

[0040] Aseptic filling: The juice is cooled to 48°C, aseptically filled into 500mL PET bottles, sealed at 180°C, and cooled to 25°C with cold water;

[0041] Test results: Juice yield 68%, sugar content 13.2°Brix, vitamin C content 5.8mg / 100mL, total bacterial count 56CFU / mL, no additives detected, pure flavor, shelf life 12 months.

[0042] The above description is merely a specific embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any person skilled in the art can easily conceive of various variations or substitutions within the technical scope disclosed in the present invention, and these should all be included within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A method for preparing apple distilled juice, characterized in that: Includes the following steps: Step 1: Raw material screening and grading: Select high-quality apples with a maturity of 75%-85%, sugar content ≥12°Brix, and diameter of 7-9cm. After removing substandard fruits, store them in a ventilated environment at 25℃ for 24 hours. Step 2: Three-stage cleaning and impurity removal: sequentially sprayed with 0.2MPa pressure food-grade pure water for 30s, cleaned with 20-25℃ pure water bubbles for 2min (bubble diameter 0.5-1mm), rinsed with room temperature pure water for 1min (rinsing flow rate 5L / min), and then dried with 35℃, 3m / s hot air to remove surface moisture. Step 3: Core removal and dicing: Use a 1.5cm diameter core remover to remove the apple core, and cut the flesh into 4 equal fan-shaped pieces along the core axis (each piece weighs 100-150g). After dicing, send the pieces to the next steaming process within 10 minutes. Step 4: Preparation of the bottom-drain steamer: The bottom-drain high-pressure steamer adopts the structure of "top steaming chamber - middle guide layer - bottom juice receiving chamber". The guide layer has a built-in 100-mesh stainless steel filter screen and the bottom is connected to a 30° inclined guide tube. The steamer is sterilized by 121℃ and 0.15MPa saturated steam for 30 minutes and then cooled to 100℃ for use. Step 5: High-pressure steam distillation: Place the pulp pieces on the steaming grate of the steaming chamber (5-8cm thick), and pass in saturated steam at 0.12-0.15MPa (corresponding temperature 120-125℃). Steam for 40 minutes. After the juice is filtered through a 100-mesh filter in the flow guide layer, it is collected into a sterile container. After filtration, the juice flows into the juice receiving chamber at a temperature (maintained at 85-90℃), and then introduced into a sterile container through a conduit. Step 6: Aseptic filling: Cool the juice to 45-50℃, fill it into PET bottles sterilized with 50mg / L ozone for 10min in a Class 10,000 aseptic workshop (filling pressure 0.05MPa), seal at 180℃ for 2s, and then cool to 25℃. Step 7: Finished product testing: After passing the tests (sensory, physicochemical, and microbiological indicators meet the standards), the product is packaged and stored at 2-25℃; no food additives such as ascorbic acid, pectinase, or preservatives are added throughout the entire process.

2. The method for preparing apple distilled juice according to claim 1, characterized in that: The end of the conduit is submerged below the juice surface in the sterile collection container. The juice receiving chamber has a built-in temperature sensor and insulation layer to ensure that the juice is kept in an antibacterial environment of 85-90℃ throughout the process.

3. The method for preparing apple distilled juice according to claim 1, characterized in that: The filling accuracy error in step 6 is ≤ ±2mL. After sealing, the juice is quickly cooled by spraying with cold water to prevent the flavor of the juice from being damaged by prolonged high temperature.

4. The method for preparing apple distilled juice according to claim 1, characterized in that: The high-quality apples are Fuji or Gala apples, and the sterile collection container is made of 316L stainless steel and sterilized by irradiation with 254nm wavelength ultraviolet light for 30 minutes in advance.

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