Opuntia ficus-indica composite leaf pulp beverage and HPP cold pressing sterilization preparation method thereof

Abstract

The invention discloses an HPP cold-pressing sterilization process for an opuntia ficus-indica composite leaf pulp beverage. The preparation method comprises the steps of CIP cleaning, feeding, detection, homogenization, filling, basketing, HPP sterilization (580 MPa / 300 seconds), refrigeration and the like. By optimizing the raw material ratio and a low-temperature process, the problems of single flavor, poor processability and large heat sterilization nutrition loss of the cactus primary pulp are solved, the unification of flavor coordination, nutrition retention, microbial safety and industrial production of the product is realized, and the cactus primary pulp has a good market prospect.

Description

Technical Field

[0001] This invention relates to the field of non-thermal processed fruit and vegetable juice technology, specifically to a compound beverage made primarily of pear cactus leaf pulp, combined with concentrated apple juice and concentrated lemon juice, and sterilized by HPP (High Pressure Processing) and its preparation method. Background Technology

[0003] Opuntia ficus-indica leaf pulp is rich in dietary fiber, polyphenols, vitamins, and minerals, and is characterized by low sugar, low acidity, and a refreshing taste. However, single leaf pulp suffers from problems such as bland flavor, easy separation, and significant loss of nutrients due to heat sensitivity, and its high viscosity poses difficulties for filling and sterilization. Traditional heat sterilization (85–95 ℃ / 15–30 s) can ensure microbial safety, but it causes darkening of color, loss of aroma, and a decrease in antioxidant activity. HPP technology can achieve sterilization at room temperature or low temperature, but systematic research is still lacking on the formulation ratio, homogenization parameters, top water control, filling temperature, and HPP process window for Opuntia ficus-indica compound systems, resulting in poor batch stability and large fluctuations in shelf life in industrial production. Summary of the Invention

[0005] This invention aims to provide a pear and cactus compound leaf pulp beverage with harmonious flavor, high nutrient retention, microbial safety, stable shelf life, and suitable for continuous industrial production, as well as its HPP cold-press sterilization preparation method. This is achieved through the following technical solutions: 1. Formula Pear cactus leaf pulp 1600 kg (80 bags) 150 kg concentrated apple juice 20 kg of concentrated lemon green juice The weight ratio is 80:7.5:1, and no additional water, sugar, or preservatives are required.

[0006] 2. Quality Indicators Solids 8.0±0.5 °Brix pH 3.8±0.2 Total acidity: 5.5–8.5 g / L (calculated as citric acid) Net weight: 310 g ± 5 g or 208 g ± 5 g Shelf life ≥45 days at 0±2 ℃, and microbial content complies with GB 7101-2022.

[0007] 3. Preparation method The steps are as follows: (1) CIP cleaning: Before production, use 2% NaOH / 1% HNO3 to circulate and clean all pipes, valves and filling heads, and then rinse with sterile water until the pH is neutral (pH test paper verification); confirm that the valve opening and closing position is correct to prevent cross-contamination.

[0008] (2) Feeding: First, add pear cactus leaf pulp to the first tank, weigh and check the net content; start stirring (30 Hz) and slowly pump in concentrated apple juice and concentrated lemon juice, control the feeding speed ≤100 kg / min to prevent the concentrated juice from sinking to the bottom quickly and causing local acidity to increase; total stirring time 15 min.

[0009] (3) Online detection: Sampling and testing of solids ≥7.5 °Brix, pH 3.6–4.0, and total acid 5.5–8.5 g / L, can be used for homogenization only after passing the test.

[0010] (4) Homogenization: Two-stage homogenization, with a first-stage pressure of 18–20 MPa and a second-stage pressure of 2 MPa; after homogenization, the top water of the material is 50–70 s, and the solid content at the discharge port is ≥7.5 °Brix, ensuring that the viscosity is reduced and the particle size is ≤100 μm.

[0011] (5) Filling: The filling is carried out in a clean area (room temperature ≤ 15 ℃). When the soluble solids reach 7.5 °Brix as monitored by the online refractometer, the filling mode is automatically switched. The center temperature of PET bottles or aluminum foil bags after filling is ≤ 20 ℃, and the filling accuracy is ±1 g.

[0012] (6) Packing: Each basket of semi-finished products contains 120 bottles (310 ml) or 180 bags (200 ml). The batch number is affixed to the yellow turnover basket and the product is transferred to the HPP pretreatment room within 30 minutes.

[0013] (7) HPP sterilization: The product is loaded into a blue pressure-resistant basket with a loading rate of 85%, placed in an HPP container, pressurized to 580±10MPa, held for 300 s, and depressurized for ≤5 s; the core temperature of the product after sterilization is ≤25 ℃, and no secondary cooling is required.

[0014] (8) Refrigeration: After sterilization, the product is immediately placed in a cold storage at 0±2 ℃ with a humidity of 85–90%. The pallet stacking height is ≤1.5m and the cold chain handover record is complete. Example

[0016] Example 1: 4100 vials of 300 ml and 1400 vials of 200 ml were produced according to the above process. Batch testing: total bacterial count ≤10 CFU / mL, mold and yeast ≤10 CFU / mL, Escherichia coli, Salmonella, and Staphylococcus aureus were not detected; after 45 days of storage, the solids content was 7.9 °Brix, pH 3.79, total acid 6.8 g / L, color L* value 46.2, ΔE <1.5 compared to day 0, no stratification or sedimentation, and a refreshing taste.

[0017] Beneficial effects

[0018] 1. Flavor: Lemon juice enhances the aroma, apple juice balances the sweet and sour, and cactus adds a refreshing touch. The overall flavor score is 8.3 (out of 9).

[0019] 2. Nutrition: 92% vitamin C retention rate, 88% total polyphenol retention rate, and more than 30% higher than heat sterilization.

[0020] 3. Safety: 580 MPa / 300 s can completely kill pressure-resistant bacteria such as Lactobacillus plantarum and yeast, and there is no bag swelling within 45 days.

[0021] 4. Process: The top water time window of 50–70 s is linked with the solids ≥7.5 °Brix to ensure batch uniformity; the filling temperature is ≤20 ℃ to reduce the risk of microbial proliferation.

[0022] 5. Environmentally friendly: No chemical additives, energy consumption is reduced by 25% compared to heat sterilization, and wastewater discharge is reduced by 40%.

[0023] This invention discloses a prickly pear cactus compound leaf pulp beverage and its preparation method using HPP cold-press sterilization. The formula consists of prickly pear cactus leaf pulp, concentrated apple juice, and concentrated lemon pulp in a ratio of 80:7.5:1. The beverage undergoes CIP cleaning, low-temperature feeding, homogenization at 18–20 MPa, online solids switching at 7.5 °Brix for bottling, HPP sterilization at 580±10 MPa / 300 s, and refrigeration at 0±2 °C. The resulting compound beverage has a solids content of 8.0±0.5 °Brix, pH 3.8±0.2, total acid of 5.5–8.5 g / L, and a net content of 310 g±5 g or 208 g±5 g. It has a shelf life of over 45 days, a refreshing flavor, and high nutrient retention, making it suitable for continuous industrial production.

Claims

1. A method for preparing a pear-fruit-cactus compound leaf pulp beverage, characterized in that, The steps are as follows: (1) Pre-production CIP cleaning: Perform CIP cleaning on all pipes, valves and filling ports, and use pH test paper to test all outlets and filling machine heads to confirm that they are neutral; at the same time, check that the valve switches are in the correct closed position; (2) Feeding: 1600 kg ± 20 kg of pear cactus leaf pulp was added to the first tank. The net content was calculated and verified according to the actual weight. Stirring was started and continued for 15 min. While stirring, 150 kg ± 5 kg of concentrated apple juice and 20 kg ± 2 kg of concentrated lemon juice were slowly added and stirred until uniform. The solid content of the liquid was tested and confirmed to be above 7.5 °Brix, pH 3.8 ± 0.2, and total acid 5.5–8.5 g / L (calculated as citric acid). (3) Homogenization: The liquid is homogenized at 18–20 MPa, and the top water is removed after homogenization for 50–70 s, and the solid content of the discharged material is guaranteed to be ≥7.5 °Brix; (4) Filling: When the soluble solids content reaches 7.5 °Brix during online detection, immediately switch to filling. The net content of the filling is 310 g ± 5 g or 208 g ± 5 g. The center temperature of the material after filling is ≤20 ℃. (5) Packing: The semi-finished products after filling are packed into yellow turnover baskets; (6) HPP sterilization: The semi-finished product is quantitatively packed into blue turnover baskets and pressurized at 580±10 MPa for 300 s; the core temperature of the product after sterilization is ≤25 ℃; (7) Refrigeration: After sterilization, the product is immediately stored in a cold storage at 0±2℃ and the quantity is transferred between the workshop and the warehouse.

2. The method according to claim 1, wherein the filling sequence is to first fill approximately 4100 300 ml vials, and then fill approximately 1400 200 ml vials.

3. The method according to claim 1 or 2, wherein the weight ratio of prickly pear cactus leaf pulp, concentrated apple juice, and concentrated lemon juice is 80:7.5:

1.

4. The method according to any one of claims 1 to 3, wherein the finished product indicators satisfy: Solids 8.0±0.5 °Brix, pH 3.8±0.2 Total acidity 5.5–8.5 g / L, Net weight: 310 g ± 5 g or 208 g ± 5 g Shelf life is ≥45 days at 0±2 ℃, and there is no layering, sedimentation, or significant color change during the shelf life.

5. A pear and cactus compound leaf pulp beverage prepared by the method according to any one of claims 1 to 4.