CN101554243B - Aerating and energy-saving storage method of orange juice big cans - Google Patents
Aerating and energy-saving storage method of orange juice big cans Download PDFInfo
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- CN101554243B CN101554243B CN2009101038880A CN200910103888A CN101554243B CN 101554243 B CN101554243 B CN 101554243B CN 2009101038880 A CN2009101038880 A CN 2009101038880A CN 200910103888 A CN200910103888 A CN 200910103888A CN 101554243 B CN101554243 B CN 101554243B
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Abstract
The invention discloses an aerating energy-saving storage method of orange juice big cans, which is realized after a series of steps, including washing fresh oranges, grinding oil, juicing, tubular destroying enzymes at 90 DEG C for 30 seconds, sterilizing, cooling and aceptic canning. The method can keep the fresh orange juice in a condition of constant temperature (15 DEG C), maintains the quality stability of the orange juice for more than 12 months, and saves more than 60% energy in the storage of orange juice during 12 months. The invention provides a new way to solve the problem of orange juice storage technology for China orange juice production enterprises.
Description
Technical field
The present invention relates to food keeping technology field, particularly relate to a kind of aerating and energy-saving storage method of orange juice big cans.
Background technology
Orange juice is global most important fruit juice product always, and its consumption figure accounts for the over half of global fruit juice.About 1,600 ten thousand t of world's orange juice annual production, about 8,300,000 t of annual export volume.The Brazil and the U.S. account for 87% of the world as orange juice leading exporter.
Mandarine cultivated area and output all leap to the first in the world, but China per capita the year consumption figure of orange juice have only 0.3kg, and the consumption orange blossom 20kg for each person year of developed country.China recent years orange juice industry develops rapidly, but orange juice processing and storage technology is backward relatively, and technological break-through is badly in need of in industry development, processing enterprise's technical bottleneck that needs to be resolved hurrily.
Citrus juice is easy to generate following variation in storage:
(1) cloud-stability forfeiture: along with the prolongation of storage time, the muddy attitude of orange juice can change.The solid particle that originally evenly is suspended in the fruit juice is sunken to container bottom gradually down, and the turbidity of top fruit juice reduces gradually, until the clear liquid of clarification fully occurring as " water sample ", has reduced the organoleptic quality of orange juice.
(2) brown stain: citrus juice in storage (especially being in the non-cold storage procedure) color can deepen gradually, deepening and follow the bad flavor material to produce, this variation is commonly referred to brown stain.Citrus industry is being perplexed in the brown stain of citrus product always, and it generally is divided into two types of enzymatic browning and non-enzymatic brownings.The former be oxygen and aldehydes matter in the polyphenol oxidase catalyzed a kind of reaction that takes place down, the latter is more complicated then, its reactant species and reaction type are very many, the brown stain product is also very complicated.The browning reaction that in orange juice processing and storage, takes place mainly is a non-enzymatic browning.
(3) local flavor and loss of nutritional ingredients: orange juice is in storage, and the nutriment loss is extremely obvious to orange juice local flavor and integrated quality influence with main fragrance ingredient loss.
For overcoming the problems referred to above, at present, the orange juice storage practice mainly is both at home and abroad: concentrated orange juice adopts low temperature (18 ℃) refrigeration, and the bright orange juice that presses adopts aseptic packaging low temperature (5～0 ℃) storage.Deepfreeze storage and packing cost are high, and therefore studying simple, safe, energy-conservation orange juice storage technique is the technical barrier that solution is badly in need of in orange juice manufacturing enterprise.
Summary of the invention
The object of the present invention is to provide a kind of aerating and energy-saving storage method of orange juice big cans.This method can make the bright orange juice that presses under 15 ℃ of conditions, store, and keeps the orange juice stay in grade to reach more than 12 months.
The present invention realizes through following steps successively:
(1) basin container, all pipelines and valve are with 121 ℃ of sterilizations of high-temperature steam 30min;
(2) orange through clean, mill oil, squeeze the juice after; 90 ℃ of 30s tubular types go out enzyme, sterilization, be cooled to then 15 ℃ subsequent use in aseptic temporary storage jar, the standard of the enzyme that goes out, sterilization is: the complete passivation of orange juice pectase enzymatic activity; Total plate count cfu/ml≤30, yeast, mould must not detect;
(3) with connecting aseptic temporary storage jar of orange juice and orange juice low-pressure tank through the pipeline behind the high-temperature steam sterilization, carry out the sterile filling operation, the can amount is 80% of a low-pressure tank volume, low-pressure tank compression resistance >=0.08MPa;
(4) select for use and meet food and drink, open the air inlet of low-pressure tank intake valve, treat to open air bleeding valve when gauge pressure is raised to 0.05MPa, after air emptying in the low-pressure tank, keep gauge pressure in the 0.05MPa level with high pressure nitrogen or carbon dioxide;
(5) reserve temperature is controlled at 15 ℃, and carries out daily management.
In the said method step (5), control temperature mode has two kinds: (1) is placed on orange juice low pressure storage tank in the high temperature freezer; (2) the low-pressure tank outer wall is an interlayer, can refrigerant be circulated in interlayer, reaches the temperature control purpose.
Daily management is: sampling regularly detects microorganism, sugar, acid, lustre index, and if any unusually, total plate count (cfu/ml)＞100 adopts remedial measures rapidly, carries out pasteurized process once more.
The invention has the advantages that this method can make the bright orange juice that presses under constant temperature (15 ℃) condition, store, keep the orange juice stay in grade reach more than 12 months (with 0 ℃ of storage relatively), orange juice storage 12 months is energy-conservation more than 60%.For China orange juice manufacturing enterprise solves an orange juice storage technique difficult problem a new approach is provided.
The specific embodiment
Embodiment 1:
(1) basin container, all pipelines and valve are with 121 ℃ of sterilizations of high-temperature steam 30min;
(2) orange through clean, mill oil, squeeze the juice after; 90 ℃ of 30s tubular types go out enzyme, sterilization, be cooled to then 15 ℃ subsequent use in aseptic temporary storage jar, the standard of the enzyme that goes out, sterilization is: the complete passivation of orange juice pectase enzymatic activity; Total plate count cfu/ml≤30, yeast, mould must not detect;
(3) with connecting aseptic temporary storage jar of orange juice and orange juice low-pressure tank through the pipeline behind the high-temperature steam sterilization, carry out the sterile filling operation, the can amount is 80% of a low-pressure tank volume, low-pressure tank compression resistance >=0.08MPa;
(4) select for use and meet food and drink and use high pressure nitrogen, open the air inlet of low-pressure tank intake valve, treat to open air bleeding valve when gauge pressure is raised to 0.05MPa, after air emptying in the low-pressure tank, keep gauge pressure in the 0.05MPa level;
(5) orange juice low pressure storage tank is placed in 15 ℃ of high temperature freezers, sampling regularly detects microorganism, sugar, acid, lustre index, and if any unusually, total plate count (cfu/ml)＞100 adopts remedial measures rapidly, carries out pasteurized process once more.
Orange juice storage 12 months energy-conservation 60%.
Embodiment 2:
(1) basin container, all pipelines and valve are with 121 ℃ of sterilizations of high-temperature steam 30min;
(2) orange through clean, mill oil, squeeze the juice after; 90 ℃ of 30s tubular types go out enzyme, sterilization, be cooled to then 15 ℃ subsequent use in aseptic temporary storage jar, the standard of the enzyme that goes out, sterilization is: the complete passivation of orange juice pectase enzymatic activity; Total plate count cfu/ml≤30, yeast, mould must not detect;
(3) with connecting aseptic temporary storage jar of orange juice and orange juice low-pressure tank through the pipeline behind the high-temperature steam sterilization, carry out the sterile filling operation, the can amount is 80% of a low-pressure tank volume, low-pressure tank compression resistance >=0.08MPa;
(4) select for use and meet food and drink and use carbon dioxide, open the air inlet of low-pressure tank intake valve, treat to open air bleeding valve when gauge pressure is raised to 0.05MPa, after air emptying in the low-pressure tank, keep gauge pressure in the 0.05MPa level;
(5) the low-pressure tank outer wall is an interlayer, and refrigerant is circulated in interlayer, and the control reserve temperature is at 15 ℃; Sampling regularly detects microorganism, sugar, acid, lustre index, if any unusually, and total plate count (cfu/ml)＞100; Adopt remedial measures rapidly, carry out pasteurized process once more.
Orange juice storage 14 months energy-conservation 65%.
Claims (2)
1. an aerating and energy-saving storage method of orange juice big cans is characterized in that, realizes through following steps successively:
(1) basin container, all pipelines and valve are with 121 ℃ of sterilizations of high-temperature steam 30min;
(2) orange through clean, mill oil, squeeze the juice after; 90 ℃ of 30s tubular types go out enzyme, sterilization, be cooled to then 15 ℃ subsequent use in aseptic temporary storage jar, the standard of the enzyme that goes out, sterilization is: the complete passivation of orange juice pectase enzymatic activity; Total plate count cfu/ml≤30, yeast, mould must not detect;
(3) with connecting aseptic temporary storage jar of orange juice and orange juice low-pressure tank through the pipeline behind the high-temperature steam sterilization, carry out the sterile filling operation, the can amount is 80% of a low-pressure tank volume, low-pressure tank compression resistance >=0.08MPa;
(4) select for use and meet food and drink, open the air inlet of low-pressure tank intake valve, treat to open air bleeding valve when gauge pressure is raised to 0.05 MPa, after air emptying in the low-pressure tank, keep gauge pressure in 0.05 MPa level with high pressure nitrogen or carbon dioxide;
(5) reserve temperature is controlled at 15 ℃, and carries out daily management;
The reserve temperature control method is in the step (5): (1) is placed on orange juice low pressure storage tank in the high temperature freezer; (2) the low-pressure tank outer wall is an interlayer, and refrigerant is circulated in interlayer, reaches the temperature control purpose.
2. method according to claim 1 is characterized in that, daily management is in the step (5): sampling regularly detects microorganism, sugar, acid, lustre index; If any unusually; Total plate count cfu/ml＞100 adopt remedial measures rapidly, carry out pasteurized process once more.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101038880A CN101554243B (en) | 2009-05-20 | 2009-05-20 | Aerating and energy-saving storage method of orange juice big cans |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101038880A CN101554243B (en) | 2009-05-20 | 2009-05-20 | Aerating and energy-saving storage method of orange juice big cans |
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| Publication Number | Publication Date |
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| CN101554243A CN101554243A (en) | 2009-10-14 |
| CN101554243B true CN101554243B (en) | 2012-01-04 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102318852B (en) * | 2011-08-01 | 2013-05-15 | 赣州中橙果业科技开发股份有限公司 | Method for comprehensively controlling fresh orange juice bitter in ecology-simulated mode |
| CN112715806A (en) * | 2020-12-30 | 2021-04-30 | 江苏奥特泉超轻水饮料有限公司 | Deuterium-depleted bubble water and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093554A (en) * | 1993-02-11 | 1994-10-19 | 不列颠哥伦比亚大学 | Fruit drink, fruit drink mixture and fresh fruit juice beverage guaranteeing the quality at duration of storage |
| CN1921775A (en) * | 2004-02-20 | 2007-02-28 | 液体空气乔治洛德方法利用和研究的具有监督和管理委员会的有限公司 | Novel process for treating foods under alternating atmospheres |
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2009
- 2009-05-20 CN CN2009101038880A patent/CN101554243B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1093554A (en) * | 1993-02-11 | 1994-10-19 | 不列颠哥伦比亚大学 | Fruit drink, fruit drink mixture and fresh fruit juice beverage guaranteeing the quality at duration of storage |
| CN1921775A (en) * | 2004-02-20 | 2007-02-28 | 液体空气乔治洛德方法利用和研究的具有监督和管理委员会的有限公司 | Novel process for treating foods under alternating atmospheres |
Non-Patent Citations (3)
| Title |
|---|
| S.-J.Park等.《effects of a combined process of high-pressure carbon dioxide and high hydrostatic pressure on the quality of carrot juice》.《Journal of food science》.2002,第67卷(第5期),第1827-1834页. * |
| 姜永煌.《常温大罐充二氧化碳贮藏柑桔汁》.《食品科学》.1988,第52-57页. * |
| 赵艳等.《充CO2贮藏果汁的研究进展》.《中国食品添加剂》.2009,第82-85页，第107页. * |
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