CN102551144B - Strawberry juice and preparation method thereof - Google Patents
Strawberry juice and preparation method thereof Download PDFInfo
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- CN102551144B CN102551144B CN 201210031319 CN201210031319A CN102551144B CN 102551144 B CN102551144 B CN 102551144B CN 201210031319 CN201210031319 CN 201210031319 CN 201210031319 A CN201210031319 A CN 201210031319A CN 102551144 B CN102551144 B CN 102551144B
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Abstract
The invention relates to a strawberry juice, which is a turbid liquid made of fresh strawberries as raw materials. The strawberry juice contains 7-8.5 degrees of BX of soluble solids, 0.45-0.5wt% of total acid and 0.3-0.5wt% of pulp. The invention further discloses a preparation method of the strawberry juice. The strawberry juice provided by the invention has flavor of fresh strawberry and appropriate taste, has a color close to the color of fresh strawberry, and contains soluble components of the edible part of the strawberry fruit, so that the strawberry juice of the invention will not precipitate or layer, has no cooked taste, does not contain preservatives and is a pure natural strawberry juice. The preparation method of the strawberry juice is free from steps of enzymolysis and pectin and tannin precipitation, reduces the influence of chemical accessories on nutrition and hygiene of the juice, and retains various nutrition constituents in the strawberry fruit so that the strawberry juice is beneficial for the health of drinkers.
Description
Technical field
The present invention relates to a kind of fruit drink and preparation method thereof, particularly a kind of strawberry juice and preparation method thereof.
Background technology
In traditional strawberry juice process, because the pectin composition that contains is higher in the strawberry, juice is not easy to squeeze, and often needs strawberry really pulled an oar to be heated to 30-40 ℃ after the fragmentation, adds pectase then and carries out enzymolysis.Fresh strawberry is when fragmentation, the browning reaction that strong peroxidase causes can appear, cause local flavor to reduce, color and luster deepens, nutritional labeling also can be lost, and for preventing juice browning and fermentation, generally will carry out repeatedly long sterilization to fruit juice, thoroughly to kill microorganism and the brown stain enzyme material in the fruit juice, the anticorrisive agent of interpolation is also arranged to extend the shelf life.The use fining agent precipitation that also has because fining agent adsorbs the strawberry color easily, makes the strawberry juice color thin out, loses the original cerise of fresh strawberry.These all processing measures all can make the strawberry aroma heavy losses, easily make strawberry juice produce cooked flavor, caramel burning, and strawberry juice has not had fresh strawberry fragrance and mouthfeel.In the prior art, publication number is CN1059646A, application number is that 9110836.5 Chinese patent application discloses a kind of " processing method of strawberry juice " by name, its technology is: the Normal juice that comprises choosing fruit, cleans, takes out with juicing machine, add an amount of flavouring and honey, boil sterilization through heating, putting into bottles after vitamin stirs seals.The flavouring that adds is sugar and citric acid.According to another the length of shelf-life, add anticorrisive agents such as benzoic acid, sodium salt.Publication number is CN101897451A, application number is that 201010217124.7 Chinese patent application discloses the patent documentation of a kind of " a kind of non-thermal processing method of strawberry clear juice " by name, and its technology is: comprise and select materials, clean, go calyx section, blanching fast, hot break juicing, enzymolysis, ultrafiltration, allotment, can, CO
2Fresh-keeping and high static pressure sterilization, wherein the pressure of high static pressure sterilization processing is 300 ~ 600MPa, the dwell time is 3 ~ 30min.Need to add anticorrisive agent in above-mentioned first kind of technology, second kind of technology is comparatively complicated, and the process equipment investment is bigger, processes required expense height, thereby has improved the production cost of fruit juice.In this technical process owing to adopted enzymolysis process; its objective is the pectin in the fruit juice is removed; and pectin is the colloid substance that the nutritional labeling in the fruit is wrapped up; be again the important nutritional labeling that is of value to health simultaneously; there has not been the protection of pectin; some vitamins and mineral matter are easy to destroyed loss, thereby influence the nutritive value of fruit juice.
Summary of the invention
Technical problem to be solved by this invention is at the deficiencies in the prior art, proposes a kind of original fruit-like flavour, sugar and acid degree is moderate, mouthfeel is good pure natural strawberry juice of keeping.
Another kind of technical problem to be solved by this invention is the production method that has proposed a kind of strawberry juice.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of strawberry juice, is characterized in, it is to be the pure strawberry juice that raw material makes with the fresh strawberry, is the liquid of muddiness, and wherein containing soluble solid is 7-8.5 ° of BX, and the total acid mass content is 0.45-0.5%, and the pulp mass content is 0.3-0.5%.
Technical problem to be solved by this invention can also further realize by following technical scheme.The invention also discloses a kind of preparation method of strawberry juice, be characterized in, its step is as follows:
(1) choosing ripe fresh strawberry is raw material, the processing of pulling an oar after the cleaning; Get the strawberry slurry;
(2) strawberry slurry is carried out freezing, solidification point-10 ℃, 5 hours with below the interior pulp central temperature to 0 ℃, thaw in 2 hours at normal temperatures to squeezing the juice more than 0 ℃ then;
(3) fruit juice that squeezes carries out sieving with 60-80 purpose vibrating scalper again, and the fruit juice that leaches is carried out instantaneous sterilizing under 95 ℃ of-99 ℃ of temperature, sterilization time 5-10 second;
(4) after in time will being cooled to below 15 ℃ in 10 seconds through the fruit juice of sterilization, centrifugation goes out impurity again, and the revolution of centrifuge changes for per minute 5000-6000; The fruit juice that centrifugation is gone out was quickly cooled to 0 ℃-5 ℃ in 10 minutes, sterile filling gets the finished product strawberry juice.
In preparation method's technical scheme of above-described strawberry juice: the sugar-acid ratio of selected raw material strawberry is preferably 15-18:1.The sugar-acid ratio of the raw material strawberry of choosing like this is more moderate, thereby can further make the strawberry juice of producing have suitable mouthfeel.
In preparation method's technical scheme of above-described strawberry juice: the prepared finished product strawberry juice of step (4) preferably carries out freezing under-30 ℃ environment, after the product center temperature reaches-18 ℃, preserves under-18 ℃ steady temperature.Can prolong shelf-life and the storage life of strawberry juice like this, thereby needn't pass through multiple high temp sterilization or adding preservative agent, in case lose fragrance and the local flavor of strawberry juice, keep the constant of-18 ℃ of refrigerated storage temperatures under the general situation, shelf-life can reach 1 year, the color and luster of strawberry juice, local flavor, mouthfeel can not change, and still have the fresh strawberry local flavor.
Soluble solid described in the present invention refers to the non-volatile extract after the filtration of fruit drink process or the centrifugation.
The inventor has been the contrast experiment to the key parameter in a kind of strawberry juice of the present invention, below is contrast experiment's data:
Result of the test following (seeing Table) about the sugar-acid ratio index of soluble solid, total acid content, fruit juice in the strawberry juice:
Table one
According to inventor's test, the saccharic acid ratio of strawberry juice sensation sour and sweet palatability is lower than 15 sensation sweet tastes between 15-18.Be higher than 18 then sensation tart flavour.If the content of soluble solid (pol) is lower than 7 when spending, the local flavor of fruit juice is lighter, so the selection total acid content is 0.45-0.5%, soluble solid is 7-8.5 ° of BX, could keep preferable local flavor and the mouthfeel of strawberry juice.
Result of the test about the flesh-content index following (seeing Table two):
Table two
| Flesh-content | 0.0% | 0.1% | 0.2% | 0.3% | 0.4% | 0.5% | 0.6% | 0.7% | 0.8% |
| The fruit juice state | Transparent | Translucent | Muddy | Evenly muddy | Evenly muddy | Evenly muddy | Muddy | Muddy | Muddy |
| Deposited phenomenon | There is not precipitation | There is not precipitation | There is not precipitation | There is not precipitation | There is not precipitation | No layering | There is not precipitation | A little precipitation | Precipitation |
| The pectin nutritional labeling | Do not have | Seldom | Few | Suitable | Suitable | Suitable | Many | A lot | A lot |
According to result of the test, the preferable flesh-content of strawberry juice is 0.3 ~ 0.5%, can accomplish that fruit juice is not stratified under the prerequisite of the nutritional labeling that keeps fruit juice like this.
Below be contrast experiment's data that the inventor does technical parameter in the strawberry juice production method of the present invention.
Sterilization temperature and time, sterilizing time was 10 seconds to the influence of good flavor.Result of the test following (seeing Table three):
Table three
Sterilization temperature and time, sterilizing time was 5 seconds to the influence of good flavor.Result of the test following (seeing Table four):
Table four
The inventor contrasts by experiment, and having selected sterilization temperature is 95-99 ℃, and the time is 5-10 optimum data second, can further keep local flavor and the mouthfeel of fruit juice like this.
Strawberry juice of the present invention has fresh strawberry local flavor and suitable mouthfeel, is the strawberry juice of pure natural, and color and luster is similar to fresh strawberry, is pale red to bronzing.And contain the soluble component of all edibles part of former strawberry, and flesh-content is comparatively suitable, and fruit juice is in stable condition, no lamination.
The preparation technology of strawberry juice of the present invention, be to adopt physical method, the strawberry juice of processing has kept the soluble component in the former fruit of a large amount of strawberries, comprises trace elements such as fructose, glucose, sucrose, tartaric acid, pectin and calcium, phosphorus, iron, magnesium, potassium, and vitamin etc.In process of production, choose fresh juice strawberry cultivars processed and do raw material, can make the strawberry juice of producing have the fresh strawberry local flavor, guarantee the mouthfeel of strawberry juice from raw material; After making beating, carry out freezing processing, can stop and reduce the oxidizing brown stain of strawberry juice; The instantaneous sterilizing of short time can make the oxide enzyme lose vigor, and can not produce cooked flavor again, can effectively keep the taste and color of strawberry juice not change; After sterilization, in time fast with the strawberry juice cooling, can make heat-sensitive substance precipitation in the strawberry juice, be convenient to centrifugal this sediment of removing, make strawberry juice keep stable uniform state.
In strawberry juice preparation method of the present invention, do not need to carry out technologies such as pectin enzymolysis, clarification, ultrafiltration, do not need that moisture carries out evaporization process in the strawberry juice in order to remove yet, thereby avoided in the strawberry juice as the pectin composition of edible cellulose and the loss of strawberry aroma; Simultaneously, this technology has also reduced the cost of investment for the cost of the required enzyme preparation of processing, fining agent and ultrafiltration, evaporation concentration equipment.
Compared with prior art, strawberry juice of the present invention and preparation technology thereof have the following advantages:
One, strawberry juice of the present invention has the local flavor of fresh strawberry juice and suitable mouthfeel, color and luster is close with the fresh strawberry color, and contain in the former fruit of strawberry the soluble component of all edibles parts, pulp precipitated and separated phenomenon can not appear in this strawberry juice, there is not cooked flavor, do not contain anticorrisive agent, be the pure natural strawberry juice.
Two, precipitate operation without enzymolysis and pectin tannin among the preparation method of strawberry juice of the present invention, not only reduced the nutrition health influence of chemical assistant to fruit juice, the various nutritional labelings in the former strawberry have also effectively been kept simultaneously, not only mouthfeel is good to make the strawberry juice of producing, and be of value to the healthy of drinking person, be a kind of strawberry juice of pure natural.
Three, precipitate operation without the pectin tannin among the preparation method of strawberry juice of the present invention, not only reduced the absorption of chemical assistant to the strawberry juice color, also kept the color of former strawberry simultaneously, make the strawberry juice of producing close to the fresh strawberry color.
Four, among the preparation method of strawberry juice of the present invention fruit juice the high temperature heating number of times of process few, and temperature keeps suitable, can be when guaranteeing bactericidal effect, reduce high temperature to greatest extent to the harmful effect of fruit juice mouthfeel and color and luster, make the strawberry juice of producing keep the fresh former fruit local flavor of strawberry.
Five, among the preparation method of strawberry juice of the present invention, strawberry juice can reduce the time that strawberry juice at high temperature stops through twice cooling fast, and the beneficiating ingredient of further maintenance strawberry juice, local flavor, mouthfeel, fragrance etc. are played crucial effects.
Six, the preparation method of strawberry juice of the present invention is simple, technology advanced person, and required small investment, cost is low, and equipment is simple, processing ease.
The specific embodiment
Below further describe concrete technical scheme of the present invention, so that those skilled in the art understands the present invention further, and do not constitute the restriction to its right.
Embodiment 1, a kind of strawberry juice, and it is to be the pure strawberry juice that raw material makes with the fresh strawberry, is the liquid of muddiness, and wherein containing soluble solid is 7 ° of BX, and total acid content is 0.45%, and flesh-content is 0.3%.
Embodiment 2, a kind of strawberry juice, and it is to be the pure strawberry juice that raw material makes with the fresh strawberry, is the liquid of muddiness, and wherein containing soluble solid is 7.5 ° of BX, and total acid content is 0.5%, and flesh-content is 0.4%.
Embodiment 3, a kind of strawberry juice, and it is to be the pure strawberry juice that raw material makes with the fresh strawberry, is the liquid of muddiness, and wherein containing soluble solid is 8 ° of BX, and total acid content is 0.48%, and flesh-content is 0.5%.
Embodiment 4, a kind of strawberry juice, and it is to be the pure strawberry juice that raw material makes with the fresh strawberry, is the liquid of muddiness, and wherein containing soluble solid is 8.5 ° of BX, and total acid content is 0.49%, and flesh-content is 0.45%.
Embodiment 5, a kind of preparation method as the strawberry juice of claim 1-4 described in any one, and its step is as follows:
(1) choosing ripe fresh strawberry is raw material, the processing of pulling an oar after the cleaning; Get the strawberry slurry;
(2) strawberry slurry is carried out freezing, solidification point-10 ℃, 5 hours with below the interior pulp central temperature to 0 ℃, thaw in 2 hours at normal temperatures to squeezing the juice more than 0 ℃ then;
(3) fruit juice that squeezes carries out sieving with 60 purpose vibrating scalpers again, and the fruit juice that leaches is carried out instantaneous sterilizing under 95 ℃ of temperature, sterilization time 5 seconds;
(4) after in time will being cooled to below 15 ℃ in 10 seconds through the fruit juice of sterilization, centrifugation goes out impurity again, and the revolution of centrifuge is that per minute 5000 changes; The fruit juice that centrifugation is gone out was quickly cooled to 0 ℃ in 10 minutes, sterile filling gets the finished product strawberry juice.
Embodiment 6, a kind of preparation method as the strawberry juice of claim 1-4 described in any one, and its step is as follows:
(1) choosing ripe fresh strawberry is raw material, the processing of pulling an oar after the cleaning; Get the strawberry slurry;
(2) strawberry slurry is carried out freezing, solidification point-10 ℃, 5 hours with below the interior pulp central temperature to 0 ℃, thaw in 2 hours at normal temperatures to squeezing the juice more than 0 ℃ then;
(3) fruit juice that squeezes carries out sieving with 80 purpose vibrating scalpers again, and the fruit juice that leaches is carried out instantaneous sterilizing under 99 ℃ of temperature, sterilization time 10 seconds;
(4) after in time will being cooled to below 15 ℃ in 10 seconds through the fruit juice of sterilization, centrifugation goes out impurity again, and the revolution of centrifuge is that per minute 6000 changes; The fruit juice that centrifugation is gone out was quickly cooled to 5 ℃ in 10 minutes, sterile filling gets the finished product strawberry juice.
Embodiment 7, a kind of preparation method as the strawberry juice of claim 1-4 described in any one, and its step is as follows:
(1) choosing ripe fresh strawberry is raw material, the processing of pulling an oar after the cleaning; Get the strawberry slurry;
(2) strawberry slurry is carried out freezing, solidification point-10 ℃, 5 hours with below the interior pulp central temperature to 0 ℃, thaw in 2 hours at normal temperatures to squeezing the juice more than 0 ℃ then;
(3) fruit juice that squeezes carries out sieving with 70 purpose vibrating scalpers again, and the fruit juice that leaches is carried out instantaneous sterilizing under 97 ℃ of temperature, sterilization time 7 seconds;
(4) after in time will being cooled to below 15 ℃ in 10 seconds through the fruit juice of sterilization, centrifugation goes out impurity again, and the revolution of centrifuge is that per minute 5500 changes; The fruit juice that centrifugation is gone out was quickly cooled to 2 ℃ in 10 minutes, sterile filling gets the finished product strawberry juice.
Embodiment 8, and among the embodiment 5-7 among the preparation method of any one described strawberry juice: the sugar-acid ratio of selected raw material strawberry is 15:1.
Embodiment 9, and among the embodiment 5-7 among the preparation method of any one described strawberry juice: the sugar-acid ratio of selected raw material strawberry is 18:1.
Embodiment 10, among the embodiment 5-9 among the preparation method of any one described strawberry juice: under-30 ℃ environment, carry out the prepared finished product strawberry juice of step (4) freezing, after the product center temperature reaches-18 ℃, under-18 ℃ steady temperature, preserve.
Claims (1)
1. a strawberry juice is characterized in that, it is to be the pure strawberry juice that raw material makes with the fresh strawberry, is the liquid of muddiness, and wherein containing soluble solid is 7.5 ° of Brix, and total acid content is 0.5%, and flesh-content is 0.4%; The sugar-acid ratio of selected raw material strawberry is 15:1; Its preparation methods steps is as follows:
(1) choosing ripe fresh strawberry is raw material, the processing of pulling an oar after the cleaning; Get the strawberry slurry;
(2) strawberry slurry is carried out freezing, solidification point-10 ℃, 5 hours with below the interior pulp central temperature to 0 ℃, thaw in 2 hours at normal temperatures to squeezing the juice more than 0 ℃ then;
(3) fruit juice that squeezes carries out sieving with 70 purpose vibrating scalpers again, and the fruit juice that leaches is carried out instantaneous sterilizing under 97 ℃ of temperature, sterilization time 7 seconds;
(4) after in time will being cooled to below 15 ℃ in 10 seconds through the fruit juice of sterilization, centrifugation goes out impurity again, and the revolution of centrifuge is that per minute 5500 changes; The fruit juice that centrifugation is gone out was quickly cooled to 2 ℃ in 10 minutes, sterile filling gets the finished product strawberry juice; Prepared finished product strawberry juice is carried out freezing under-30 ℃ environment, after the product center temperature reaches-18 ℃, under-18 ℃ steady temperature, preserve.
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| CN106962845A (en) * | 2017-04-27 | 2017-07-21 | 西华大学 | A kind of strawberry slurry and preparation method thereof |
| CN110140841A (en) * | 2019-05-27 | 2019-08-20 | 莱阳海特尔食品有限公司 | A kind of quick-frozen cold press fruit drink and its preparation process |
| CN111109358A (en) * | 2020-03-11 | 2020-05-08 | 山东仙农园蔬牧有限责任公司 | Processing method of iced fresh goat milk |
| CN111406824A (en) * | 2020-04-28 | 2020-07-14 | 开原川顺食品加工有限公司 | Preparation method of fresh strawberry smoothie |
| CN116746671A (en) * | 2023-08-17 | 2023-09-15 | 内蒙古蒙牛乳业（集团）股份有限公司 | Blueberry jam and preparation method thereof |
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| JP2007044053A (en) * | 2006-11-13 | 2007-02-22 | Ogawa & Co Ltd | Flavor deterioration inhibitor |
| CN101292758B (en) * | 2008-05-16 | 2012-01-04 | 单振广 | Concentrated fruit juice of strawberry and preparing method |
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Owner name: LIANYUNGANG DONGGUO FOOD IMPORT + EXPORT CO., LTD. Free format text: FORMER OWNER: DONGHAI FRUIT JUICE CO. LTD., LIANYUNGANG CITY Effective date: 20140903 |
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Effective date of registration: 20140903 Address after: 222300 No. 51, Shanxi Road, Niu Shan town, Lianyungang, Jiangsu, Donghai County Patentee after: Lianyungang Dong fruit food Imp. & Exp. Co., Ltd. Address before: 222300 No. 51, Shanxi Road, Niu Shan town, Lianyungang, Jiangsu, Donghai County Patentee before: Donghai Fruit Juice Co., Ltd., Lianyungang City |