CN102640953A - Production process of amarelle beverage - Google Patents

Abstract

The invention discloses an advanced production process of a natural amarelle (cherry) beverage. Any preservatives, colorants and condiments are not added into a product, the industrial production of the high-quality amarelle beverage can be realized, and the invention belongs to the technical field of food processing. The technical scheme comprises the following steps of quality control of amarelle raw material, cleaning, cold crushing, enzymolysis, enzyme inactivation, crude filtration, mixing, fine filtration, sterilization and aseptic filling. The amarelle beverage produced according to the invention has the advantages of small nutrition loss, high stability, soft taste, bright color, and the fragrance and taste of a natural amarelle, meanwhile, various kinds of nutritional ingredients and antioxidant activity ingredients in the fresh amarelle are reserved to the maximum extent, browning and turbid phenomena during the storage process of the amarelle beverage can be effectively prevented, and key technical indexes are higher than or achieve the fruit vegetable juice beverage hygienic standard GB 19297-2003 and green food fruit vegetable juice beverage NY/T 434-2007 provisions. The product can be drunk once a cover is opened, the use is convenient and the quality guarantee period is long.

Description

A kind of production technology of sour cherry beverage

Technical field

The present invention relates to a kind of production technology of sour cherry beverage, belong to technical field of food deep processing.

Background technology

The sour cherry fruit is low in calories; And be rich in characteristics such as phenolic acid, protein, vitamin, mineral element; Also be rich in flavone compounds such as anthocyanidin (about the about 200mg/kg of flesh-content), epiphysin, various health care functions such as having the sleep regulated, remove free radical, be anti-oxidant, anticancer.The sour cherry beverage is that the present invention is the clarification type fruit drink with the sour cherry fruit juice product that to be raw material obtain like squeezing, centrifugal, allotment etc. through physical method.Fruit drink in the market is main with popular fruit, the converted products of also relevant sour cherry beverage.Sour cherry beverage production processing technology is complicated, and particularly technical problem such as brown stain, deposition is difficult to solve.But sour cherry is nutritious, balanced, has the removing free radical, oxidation resistant effect, and sour fragrance is unique, and peculiar, be the raw material of producing high-grade food.The sour cherry drinks taste is soft, and is bright, has fragrance, the flavour of natural acid cherry, kept various nutritional labelings and the oxidation-resistant active ingredient in the fresh fruit to greatest extent simultaneously, has vast potential for future development.

The sour cherry cultivated area constantly enlarges in the world at present, and high-quality sour cherry beverage because of nutritious, have antioxidation and will receive the welcome in market deeply, be high-grade fruit drink, and expensive.But owing to lack the effective production technology of sour cherry beverage at present, so seriously hindered the sound development of sour cherry industry.

Summary of the invention

The objective of the invention is to disclose the production technology of the natural sour cherry beverage of a kind of advanced person; Solve technical problems such as insoluble brown stain in the present sour cherry beverage production process, deposition; And aesthetic quality's problem such as product mouthfeel difference, realize the suitability for industrialized production of high-quality sour cherry beverage.

The present invention realizes through following technical scheme: sour cherry raw material quality control, cleaning, cold fragmentation, enzymolysis, the enzyme that goes out, coarse filtration, allotment, smart filter, sterilization, sterile filling.

Concrete steps are following:

(1) sour cherry raw material quality control: the processing sour cherry is selected single variety for use, rejects all mildew and rot sour cherries, control mechanical damaged area greater than 2% sour cherry in 1%, control sour cherry raw material soluble solid content is between 12～15%;

(2) clean: at first be to soak 5～10min,, fully spray with flowing water again, remove dust, microorganism and other impurity of sour cherry surface attachment to reach the purpose of sterilization with 2% clorox;

(3) cold fragmentation: the sour cherry after will cleaning is sent into and is carried out fragmentation and separate in the beater; Sour cherry is realized pulp crushing in beater; Realize that simultaneously sour cherry skin, seed, stalk etc. directly separate with pulp, pulp is discharged from two different passages with the skin slag, and pulp is fractured into the pulp shape; Whole process is at room temperature carried out, and need not special heating;

(4) enzymolysis: the sour cherry pulp after the cold fragmentation carries out pectase to be handled, and adds professional pectase (Ultrazym AFP, Novozymes Company produces) 1～2mL/kg, 45～55 ℃ of enzymolysis 3～4h;

(5) enzyme that goes out: the enzyme that goes out of the sour cherry pulp behind the enzymolysis is handled, and pulp at first is heated to 80 ℃, and is incubated 2～3min, is cooled to room temperature then rapidly;

(6) coarse filtration: the fruit juice behind the enzyme that will go out is through tube centrifuge, and rotating speed is 8000～10000rpm;

(7) allotment: control original fruit juice content 60-90%, according to fruit juice: 75% syrup: water calculating ratio is allocated;

(8) smart filter: will allocate good fruit juice through 200 eye mesh screens;

(9) sterilization: adopt ultra high temperature sterilization, temperature is controlled at 121 ℃, action time 15～60s;

(10) sterile filling: carry out sterile filling behind the sour cherry drink sterilization, promptly obtain the sour cherry beverage product;

(11) check: the inspection product has or not breakage, the every batch of product random inspection microbiological indicator, physical and chemical index, the index of quality.

The sour cherry beverage nutritive loss of accordinging to the present invention's production is little, stability is high, mouthfeel is good, and key technical index all is higher than or reaches fruit, vegetables juice beverages health standard GB 19297-2003 and pollution-free food fruit-vegetable juice beverage NY/T 434-2007 to be stipulated; The beverage color and luster is the clear shape, soluble solid>=25 ° Brix, pH=3.1, juice content>=60%, light transmittance>=90%, turbidity≤2NTU for bright redness; Microbiological indicator meets GB 19297-2003 regulation.

Description of drawings

Fig. 1 is embodiment 1 preparation method's a process chart.

The specific embodiment

Embodiment 1

The process chart of present embodiment is referring to Fig. 1.Specific as follows:

(1) sour cherry raw material quality control

The processing sour cherry is selected single variety for use, rejects all mildew and rot sour cherries, control mechanical damaged area greater than 2% sour cherry in 1%, control sour cherry raw material soluble solid is between 12～15%;

(2) clean

At first be to soak 10min,, fully spray with flowing water again, remove dust, microorganism and other impurity of sour cherry surface attachment to reach the purpose of sterilization with 2% clorox;

(3) cold fragmentation

Sour cherry after cleaning sent into carry out fragmentation and separate in the beater; Beater can be selected DJ type stoning beater for use, and sour cherry is realized pulp crushing in beater, realizes that simultaneously sour cherry skin, seed, stalk etc. directly separate with pulp; Pulp is discharged from two different passages with the skin slag; And pulp is fractured into the pulp shape, and whole process is at room temperature carried out, and need not special heating;

(4) enzymolysis

Sour cherry pulp after the cold fragmentation carries out pectase to be handled, and adds AFP pectase 1.6mL/kg, 55 ℃ of enzymolysis 3.5h;

(5) enzyme that goes out

Sour cherry pulp behind the enzymolysis enzyme that goes out is handled, and pulp at first is heated to 80 ℃, and insulation 2min, is cooled to room temperature then rapidly;

(6) coarse filtration

To go out fruit juice behind the enzyme through tube centrifuge, and rotating speed is 10000rpm;

(7) allotment

Control original fruit juice content 60%, according to fruit juice: 75% syrup: water=ratio was allocated in 3: 1: 1;

(8) smart filter

The fruit juice that allotment is good is through 200 eye mesh screens;

(9) sterilization

Adopt ultra high temperature sterilization, temperature is controlled at 121 ℃, action time 30s;

(10) sterile filling

Carry out sterile filling behind the sour cherry drink sterilization, promptly obtain the sour cherry beverage product;

(11) check

The inspection product has or not breakage, the every batch of product random inspection microbiological indicator, physical and chemical index, the index of quality.

The sour cherry beverage that said method obtains is nutritious, stability is high, color and luster is tempting, mouthfeel good; Microbiological indicator meets GB 19297-2003, i.e. the regulation of " really, vegetables juice beverages health standard ", and shelf life reaches 12 months; Refrigeration back local flavor is better, can directly eat after uncapping.

Bactericidal effect calculates: through the sour cherry beverage of sterilization; Method check according to GB 4789 regulations; Total plate count is 50cfu/mL, coliform≤3MPN/100mL, and mould is 5cfu/mL; Yeast is 10cfu/mL, and pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) do not detect.

Embodiment 2

The treatment conditions of step (9) change 121 ℃ of sterilization 15s into; Other operating procedures are identical with embodiment 1.

Present embodiment is compared with embodiment 1, and sterilizing time shortens.

Calculate bactericidal effect: through the sour cherry beverage of sterilization; Method check according to GB 4789 regulations; Total plate count is 65cfu/mL, coliform≤3MPN/100mL, and mould is 7cfu/mL; Yeast is 12cfu/mL, and pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) do not detect.

The sour cherry beverage that said method obtains is nutritious, stability is high, color and luster is tempting, mouthfeel good; Microbiological indicator meets GB 19297-2003, i.e. the regulation of " really, vegetables juice beverages health standard ", and shelf life reaches 12 months; Refrigeration back local flavor is better, can directly eat after uncapping.

Last institute should explain and be; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although the present invention is specified with reference to preferable enforcement, those of ordinary skill in the art should be appreciated that and can make amendment or be equal to replacement technical scheme of the present invention; And not breaking away from the spirit and the scope of technical scheme of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.

Claims (2)

1. a sour cherry beverage is characterized in that, this sour cherry beverage quality is high, and is nutritious, has higher oxidation resistance, do not add any anticorrisive agent, colouring agent and flavor enhancement.

2. the preparation method of a kind of sour cherry beverage according to claim 1 is characterized in that, carries out according to following operating procedure:

(1) sour cherry raw material quality control

The processing sour cherry is selected single variety for use, rejects all mildew and rot sour cherries, control mechanical damaged area greater than 2% sour cherry in 1%, control sour cherry raw material soluble solid is between 12～15%.

(2) clean

At first be to soak 5～10min,, fully spray with flowing water again, remove dust, microorganism and other impurity of sour cherry surface attachment to reach the purpose of sterilization with 2% clorox.

(3) cold fragmentation

Sour cherry after cleaning sent into carry out fragmentation and separate in the beater; Sour cherry is realized pulp crushing in beater; Realize that simultaneously sour cherry skin, seed, stalk etc. directly separate with pulp, pulp is discharged from two different passages with the skin slag, and pulp is fractured into the pulp shape; Whole process is at room temperature carried out, and need not special heating.

(4) enzymolysis

Sour cherry pulp after the cold fragmentation carries out pectase to be handled, and adds professional pectase (Ultrazym AFP, Novozymes Company produces) 1～2mL/kg, 45～55 ℃ of enzymolysis 3～4h.

(5) enzyme that goes out

Sour cherry pulp behind the enzymolysis enzyme that goes out is handled, and pulp at first is heated to 80 ℃, and is incubated 2～3min, is cooled to room temperature then rapidly.

(6) coarse filtration

To go out fruit juice behind the enzyme through the duplex filter, and filter medium is a diatomite, and screen sizes is 80～100 orders.

(7) allotment

Control original fruit juice content 60-90%, according to fruit juice: 75% syrup: water calculating ratio is allocated.

(8) smart filter

The fruit juice that allotment is good is through diatomite filter.

(9) sterilization

Beverage adopts board-like sterilization mode, carries out the heat kill bacterium, and temperature is controlled at 110～120 ℃, action time 30～60s.

(10) sterile filling

Carry out sterile filling behind the sour cherry drink sterilization, promptly obtain the sour cherry beverage product.

(11) check

The inspection product has or not breakage, the every batch of product random inspection microbiological indicator, physical and chemical index, the index of quality.

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