CN101878938A - Process for producing concentrated cherry clear juice - Google Patents
Process for producing concentrated cherry clear juice Download PDFInfo
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- CN101878938A CN101878938A CN201010209899XA CN201010209899A CN101878938A CN 101878938 A CN101878938 A CN 101878938A CN 201010209899X A CN201010209899X A CN 201010209899XA CN 201010209899 A CN201010209899 A CN 201010209899A CN 101878938 A CN101878938 A CN 101878938A
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Abstract
The invention discloses a process for producing concentrated cherry clear juice, which comprising the following steps of: crushing and squeezing mature cherries, adding water into the squeezed juice, and fully stirring the water and the juice to obtain initial cloudy juice; heating the initial cloudy juice and then cooling the heated initial cloudy juice to between 50 and 55 DEG C, then adding amylase, pectase and pear juice enzyme into the cooled juice, and digesting the juice by heat preservation at the temperature of between 50 and 55 DEG C to obtain secondary cloudy juice; centrifuging the secondary cloudy juice to obtain supernate, namely cherry clear juice; and filtering the cherry clear juice by using a filter membrane till the juice is clear, and concentrating the juice with vacuum to obtain the concentrated cherry clear juice. Conditions adopted in the process are mild, pectin and starch which affect the clear juice are removed by adopting combination of ordered temperature rise and reduction and enzymolysis, and the conditions of the whole process keep nutritional components in the cherries as much as possible and furthest reserve the color and flavor of the juice.
Description
Technical field
The invention belongs to agricultural byproducts deep process technology field, relate to a kind of process for producing concentrated cherry clear juice.
Background technology
Cherry belongs to rose family deciduous tree fruit tree, and its plantation widespread distribution is in the Northern Hemisphere, and China's cherry annual production is 3.5 ten thousand tons, mainly originates in Shandong, Anhui, Liaoning, Hebei, Shaanxi, Gansu, Henan.Often be born in hillside Yang Chu or limes marginis, 300 ~ 600 meters of height above sea level.Cherry has cherry, sweet cherry, sour cherry and Nanking cherry as the cherry of cultivation of fruit tree.Though cherry is little of pearl when ripe, but color and luster is red gorgeous bright and clean, color is scarlet, and the taste sweetness is exquisitely carved, delicious shape is tender, nutritious, be rich in sugar, cellulose, organic acid and various mineral element, wherein iron-holder reaches 59 milligrams of every hectograms, value medical health care is quite high, has very high nutritive value and medical value.
Beverage forms suitability for industrialized production only the history in more than 100 year, but beverage industry has been in the food industry leading position, strides into the modern production ranks.The beverage development of current, natural, safety, nutrition especially be rapid, and various types of beverages arise at the historic moment.But be that the beverage of raw material does not see that market sale also do not have system documentation's report with the cherry clear juice.
Summary of the invention
The problem that the present invention solves is to be that the beverage of raw material is to improve its economic worth with the cherry by preparation, a kind of process for producing concentrated cherry clear juice is provided, utilize this explained hereafter cherry juice in cherry short time harvest time, to concentrate on a large scale and consume raw material, improve the economic worth of cherry.
The present invention is achieved through the following technical solutions:
A kind of process for producing concentrated cherry clear juice may further comprise the steps:
1) will squeeze the juice behind the cherry kernel removing of maturation, gained fully stirs after squeezing the juice and adding water, obtains the initial cloudy juice that pol is 8～10Brix;
2) initial cloudy juice is heated to 90～95 ℃ and keep 15～20min, continue to be heated to 100 ℃ and keep 15～20min, be cooled to 50～55 ℃, the amylase that adds initial cloudy juice quality 0.1～0.2 ‰ then, 0.1～0.2 ‰ pectase, 0.1 the hemicellulase of～0.15 ‰ pear juice complex enzyme and 0.1～0.15 ‰ is cleared up 60min in 50～55 ℃ of insulations, obtains secondary turbid juice;
3) with secondary turbid juice with 4000～5000r/min centrifugation, 15～20min, separation of supernatant obtains cherry clear juice;
4) cherry clear juice is extremely limpid with membrane filtration;
5) obtain concentrated cherry clear juice after the cherry clear juice after will filtering concentrates.
The aperture of described filter membrane is 0.45 μ m.
Apply the pressure of 0.04～0.06MPa in the described membrane filtration process.
It is 0.07～0.09MPa that described vacuum concentrates used pressure, with 70～75 ℃ be evaporating temperature, evaporation time is 60min.
Compared with prior art, the present invention has following beneficial technical effects:
The invention provides a kind of beverage processing technology that utilizes cherry for raw material, the concentrated cherry clear juice outward appearance yellow transparent that the present invention produces, limpid, dilution back free from admixture, precipitation; Utilize this explained hereafter cherry juice in cherry short time harvest time, to concentrate on a large scale and consume raw material, can increase cherry producing region orchard worker's income.
Process for producing concentrated cherry clear juice provided by the invention, the mild condition that is adopted in its technology adopts orderly heating and cooling to degrade, remove pectin and the starch that influences clear juice in conjunction with the combination of effective enzyme, obtains limpid clear juice by centrifugation; Adopted vacuum and low temperature to concentrate at enriching stage, controlled the condition of whole technical process like this, kept the nutritional labeling in the fruit as much as possible, and comprised that juice color, local flavor also all maximize the retention.
Its concrete beverage index of the resulting concentrated cherry clear juice of explained hereafter of the present invention is: pol: 66brix, and acidity: 3.82%, light transmittance: 95.4%, colour: 66.7%, absorbance: 0.583, turbidity: 4.68.Its pol, acidity have all reached the requirement that beverage is produced, dilute 5～6 times after free from admixture, precipitation, be suitable for the allotment of beverage; And light transmittance height, limpid, meet the appearance requirement of beverage preparation.
The beverage processing technology that utilizes cherry for raw material provided by the invention, improved situation, enriched the prior beverage kind, the more important thing is the income that can improve the orchard worker existing cherry deep processing, drive the enthusiasm of cherry plantation, have very big business promotion space.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described in detail, the explanation of the invention is not limited.
Raw material sources: the cherry kind that Shaanxi is common.
The time of gathering: mid-May;
Choosing clearly of cherry raw material: the cherry of centralized collection is cleaned impurity elimination, and the selection outward appearance is ruddy, and the cherry that product are mutually good carries out the production of concentrated cherry clear juice.
Related enzyme: amylase, pectase, hemicellulase all can obtain by being purchased; The pear juice complex enzyme is that the Xia Sheng Industry Group Co.,Ltd by Beijing is developed, and this pear juice complex enzyme comprises pectase, hemicellulase, β-dextran enzyme, arabanase, obtains by being purchased.
Embodiment 1
Process for producing concentrated cherry clear juice, specifically adopt following steps:
1) behind the cherry kernel removing of the maturation after will choosing clearly, send into juice extractor then and squeeze and squeeze the juice, gained is squeezed the juice and is added water and fully stir, and obtains the initial cloudy juice that pol is 8Brix;
2) initial cloudy juice is heated to 90 ℃ and keep 20min, continue to be heated to 100 ℃ and keep 20min, be cooled to 50 ℃, the amylase that adds initial cloudy juice quality 0.1 ‰ then, 0.1 ‰ pectase, 0.1 ‰ pear juice complex enzyme and 0.1 ‰ hemicellulase are cleared up 60min in 50 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 15min of secondary turbid juice with 4000r/min, separation of supernatant obtains cherry clear juice;
4) with cherry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.04Mpa with vavuum pump, the cherry clear juice light transmittance after the filtration is T
625: 95.4%;
5) after being concentrated, the cherry clear juice that filters obtains concentrated cherry clear juice, described concentrated being specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07～0.09MPa, with 75 ℃ be evaporating temperature, evaporation time is 60min.
Because water evaporates is carried out under vacuum state and continuous state, fruit juice heat-treated temperature is lower, and the degree that is subjected to oxidation is also few; Obtain the concentrated cherry clear juice finished product and have higher organoleptic indicator, its nutritional labeling storage rate is also higher.
Embodiment 2
Process for producing concentrated cherry clear juice, specifically adopt following steps:
1) behind the cherry kernel removing of the maturation after will choosing clearly, send into juice extractor then and squeeze and squeeze the juice, gained is squeezed the juice and is added water and fully stir, and obtains the initial cloudy juice that pol is 9Brix;
2) initial cloudy juice is heated to 95 ℃ and keep 15min, continue to be heated to 100 ℃ and keep 15min, be cooled to 55 ℃, the amylase that adds initial cloudy juice quality 0.2 ‰ then, 0.2 ‰ pectase, 0.15 ‰ pear juice complex enzyme and 0.15 ‰ hemicellulase are cleared up 50min in 55 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 20min of secondary turbid juice with 5000r/min, separation of supernatant obtains cherry clear juice;
4) with cherry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.06Mpa with vavuum pump, the cherry clear juice light transmittance after the filtration is T
625: 95.8%;
5) after being concentrated, the cherry clear juice that filters obtains concentrated cherry clear juice, described concentrated being specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07～0.09MPa, with 70 ℃ be evaporating temperature, evaporation time is 60min.
Embodiment 3
Process for producing concentrated cherry clear juice, specifically adopt following steps:
1) behind the cherry kernel removing of the maturation after will choosing clearly, send into juice extractor then and squeeze and squeeze the juice, gained is squeezed the juice and is added water and fully stir, and obtains the initial cloudy juice that pol is 10Brix;
2) initial cloudy juice is heated to 91.5 ℃ and keep 16min, continue to be heated to 100 ℃ and keep 16min, be cooled to 52 ℃, the amylase that adds initial cloudy juice quality 0.15 ‰ then, 0.15 ‰ pectase, 0.12 ‰ pear juice complex enzyme and 0.15 ‰ hemicellulase are cleared up 60min in 50 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 16min of secondary turbid juice with 4500r/min, separation of supernatant obtains cherry clear juice;
4) with cherry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.05Mpa with vavuum pump, the cherry clear juice light transmittance after the filtration is T
625: 95.2%;
5) after being concentrated, the cherry clear juice that filters obtains concentrated cherry clear juice, described concentrated being specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07～0.09MPa, with 72 ℃ be evaporating temperature, evaporation time is 60min.
Embodiment 4
Process for producing concentrated cherry clear juice, specifically adopt following steps:
1) behind the cherry kernel removing of the maturation after will choosing clearly, send into juice extractor then and squeeze and squeeze the juice, gained is squeezed the juice and is added water and fully stir, and obtains the initial cloudy juice that pol is 8.5Brix;
2) initial cloudy juice is heated to 92 ℃ and keep 18min, continue to be heated to 100 ℃ and keep 16min, be cooled to 53 ℃, the amylase that adds initial cloudy juice quality 0.16 ‰ then, 0.12 ‰ pectase, 0.1 ‰ pear juice complex enzyme and 0.12 ‰ hemicellulase are cleared up 55min in 53 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 16.5min of secondary turbid juice with 4800r/min, separation of supernatant obtains cherry clear juice;
4) with cherry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.045Mpa with vavuum pump, the cherry clear juice light transmittance after the filtration is T
625: 95.6%;
5) after being concentrated, the cherry clear juice that filters obtains concentrated cherry clear juice, described concentrated being specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07～0.09MPa, with 71.5 ℃ be evaporating temperature, evaporation time is 60min.
Embodiment 5
Process for producing concentrated cherry clear juice, specifically adopt following steps:
1) behind the cherry kernel removing of the maturation after will choosing clearly, send into juice extractor then and squeeze and squeeze the juice, gained is squeezed the juice and is added water and fully stir, and obtains the initial cloudy juice that pol is 9.2Brix;
2) initial cloudy juice is heated to 91 ℃ and keep 16min, continue to be heated to 100 ℃ and keep 15min, be cooled to 52.5 ℃, the amylase that adds initial cloudy juice quality 0.12 ‰ then, 0.16 ‰ pectase, 0.14 ‰ pear juice complex enzyme and 0.12 ‰ hemicellulase are cleared up 60min in 50 ℃ of insulations, obtain secondary turbid juice;
3) with the rotating speed centrifugation 15min of secondary turbid juice with 4600r/min, separation of supernatant obtains cherry clear juice;
4) with cherry clear juice with membrane filtration to limpid, the aperture of filter membrane is 0.45 μ m, to the membrane filtration end apply the pressure of 0.05Mpa with vavuum pump, the cherry clear juice light transmittance after the filtration is T
625: 95.8%;
5) after being concentrated, the cherry clear juice that filters obtains concentrated cherry clear juice, described concentrated being specially:
Adopt the vacuum evaporation enrichment facility to carry out concentration operation, used pressure is 0.07～0.09MPa, with 71.5 ℃ be evaporating temperature, evaporation time is 60min.
Carry out the detection of outward appearance and physical and chemical index for the concentrated cherry clear juice of above embodiment gained:
1, outward appearance: gained concentrated cherry clear juice outward appearance yellow transparent, limpid;
2, physical and chemical index is: pol: 66brix, and acidity: 3.82%, light transmittance: 95.4%, colour: 66.7%, absorbance: 0.583, turbidity: 4.68;
3, acidifying ethanol detection method pectin test: the result shows that the pectin of concentrated cherry clear juice detects negative;
The iodine solution test method(s) detects starch test: the result shows that the starch of concentrated cherry clear juice detects negative;
4, dilution is observed: 5 times of dilutions: free from admixture, nothing precipitation, transparent, limpid, light yellow,
10 times of dilutions: free from admixture, nothing precipitation, transparent, limpid, light yellow,
15 times of dilutions: free from admixture, nothing precipitation, transparent, limpid, colourless,
5, between freezing storage life, detect physical and chemical index, no change, steady quality.
More than the concentrated cherry clear juice index of explanation the present invention preparation is suitable for cherry beverage.
Claims (4)
1. a process for producing concentrated cherry clear juice is characterized in that, may further comprise the steps:
1) will squeeze the juice behind the cherry kernel removing of maturation, gained fully stirs after squeezing the juice and adding water, obtains the initial cloudy juice that pol is 8～10Brix;
2) initial cloudy juice is heated to 90～95 ℃ and keep 15～20min, continue to be heated to 100 ℃ and keep 15～20min, be cooled to 50～55 ℃, the amylase that adds initial cloudy juice quality 0.1～0.2 ‰ then, 0.1～0.2 ‰ pectase, 0.1 the hemicellulase of～0.15 ‰ pear juice complex enzyme and 0.1～0.15 ‰ is cleared up 60min in 50～55 ℃ of insulations, obtains secondary turbid juice;
3) with secondary turbid juice with 4000～5000r/min centrifugation, 15～20min, separation of supernatant obtains cherry clear juice;
4) cherry clear juice is extremely limpid with membrane filtration;
5) obtain concentrated cherry clear juice after the cherry clear juice after will filtering concentrates.
2. process for producing concentrated cherry clear juice as claimed in claim 1 is characterized in that, the aperture of described filter membrane is 0.45 μ m.
3. process for producing concentrated cherry clear juice as claimed in claim 1 is characterized in that, applies the pressure of 0.04～0.06MPa in the described membrane filtration process.
4. process for producing concentrated cherry clear juice as claimed in claim 1 is characterized in that, it is 0.07～0.09MPa that described vacuum concentrates used pressure, with 70～75 ℃ be evaporating temperature, evaporation time is 60min.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010209899XA CN101878938B (en) | 2010-06-25 | 2010-06-25 | Process for producing concentrated cherry clear juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010209899XA CN101878938B (en) | 2010-06-25 | 2010-06-25 | Process for producing concentrated cherry clear juice |
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| CN101878938A true CN101878938A (en) | 2010-11-10 |
| CN101878938B CN101878938B (en) | 2012-09-26 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389133A (en) * | 2011-11-04 | 2012-03-28 | 陕西海升果业发展股份有限公司 | Process for producing cherry juice concentrate |
| CN102640953A (en) * | 2012-05-11 | 2012-08-22 | 北京市农林科学院 | Production process of amarelle beverage |
| CN113317420A (en) * | 2021-06-29 | 2021-08-31 | 伽师县西域果业有限公司 | Garman and fresh plum composite beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467754A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for preparing cherry juice and product |
| CN101467757A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Cherry juice |
-
2010
- 2010-06-25 CN CN201010209899XA patent/CN101878938B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467754A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Method for preparing cherry juice and product |
| CN101467757A (en) * | 2007-12-27 | 2009-07-01 | 天津市中英保健食品有限公司 | Cherry juice |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102389133A (en) * | 2011-11-04 | 2012-03-28 | 陕西海升果业发展股份有限公司 | Process for producing cherry juice concentrate |
| CN102389133B (en) * | 2011-11-04 | 2013-03-20 | 陕西海升果业发展股份有限公司 | Process for producing cherry juice concentrate |
| CN102640953A (en) * | 2012-05-11 | 2012-08-22 | 北京市农林科学院 | Production process of amarelle beverage |
| CN113317420A (en) * | 2021-06-29 | 2021-08-31 | 伽师县西域果业有限公司 | Garman and fresh plum composite beverage and preparation method thereof |
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| Publication number | Publication date |
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| CN101878938B (en) | 2012-09-26 |
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Granted publication date: 20120926 Termination date: 20190625 |