CN102805400A - Method for preparing loquat concentrated juice - Google Patents
Method for preparing loquat concentrated juice Download PDFInfo
- Publication number
- CN102805400A CN102805400A CN2012102991230A CN201210299123A CN102805400A CN 102805400 A CN102805400 A CN 102805400A CN 2012102991230 A CN2012102991230 A CN 2012102991230A CN 201210299123 A CN201210299123 A CN 201210299123A CN 102805400 A CN102805400 A CN 102805400A
- Authority
- CN
- China
- Prior art keywords
- loquat
- juice
- inspissated juice
- preparation
- gained
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing loquat concentrated juice. The method comprises the following steps of: cleaning, blanching, crushing for squeezing, performing secondary squeezing, filtering for concentrating, degassing and sterilizing, wherein during blanching, 0.3 weight percent of loquat, 0.1 weight percent of sodium sulfite and 0.35 weight percent of vitamin C are used as color fixatives; fruit pulp is subjected to the secondary squeezing to improve juice yield; and sterilization is performed at normal temperature under high pressure, so that the loss of nutrient substances in the loquat concentrated juice can be reduced effectively. By the method, the loquat concentrated juice is high in yield, the loss of the nutrient substances in loquat is a little, and the content of carotenoid is 4.61 mg/100g; and the prepared loquat concentrated juice is long in quality guarantee period and good in color and luster.
Description
Technical field
The present invention relates to fruit deep process technology field, relate in particular to a kind of preparation of loquat inspissated juice.
Background technology
Loquat is the southern characteristic fruit of China; Be rich in cellulose, pectin, carrotene, malic acid, citric acid, potassium, phosphorus, iron, calcium and vitamin A, B, C, wherein, the content of carrotene is in the 3rd in fruit; In addition, the content of polyphenol oxidase is also higher in the loquat.Loquat has heat-clearing, wet one's whistle, quench one's thirst and the effect of stomach, is good food therapy health effect.Loquat in every year four, ripe between May, have stronger seasonality, be difficult for fresh-keepingly, difficulty or ease are had loquat in other season, therefore loquat is processed into fruit drink can satisfy the demand of people to loquat.But the carrotene that is rich in the loquat very easily is destroyed in process of production nutritive value is reduced, and polyphenol oxidase then makes fruit juice that brown stain very easily takes place, and has had a strong impact on the local flavor of fruit juice.
Summary of the invention
The objective of the invention is to for overcoming existing issue, and provide a kind of nutriment loss few, the method for preparing the loquat inspissated juice of long shelf-life.For realizing above-mentioned purpose, the present invention adopts following technical scheme:
A kind of preparation method of loquat inspissated juice may further comprise the steps:
(1) clean: after the loquat of maturation was cleaned with brushing machine, feeding ozone concentration again was the ozone clean liquid of 0.3-0.4mg/Kg, cleans 2-4min; Remove the pubescence and the dirt on loquat surface; Then get into lifting and spray Cleaning for High Capacity, through the stoner stoning, subsequent use then;
(2) blanching: step (1) gained stoning loquat is put into 90-95 ℃ hot water scald and to boil 2-3min, preferred 95 ℃ of the temperature of blanching, preferred 3min of time;
(3) broken, squeezing: the citric acid, 0.1% sodium sulfite and 0.35% the vitamin C that in the stoning loquat of handling, add loquat weight 0.3% through step (2); Can have loquat Juice and well protect chromatic effect; Then pull an oar with beater; With the squeezer squeezing, leach fruit juice and pulp two parts through the straining machine branch then again; The sodium phosphate trimer of 0.1% sodium sulfite also available 0.05% replaces;
(4) twice pressing: step (3) gained pulp is obtained secondary juice and pulp residue through decanter, improve output;
(5) filter, concentrate: step (3) gained fruit juice and step (4) gained secondary juice are merged the filtration of entering ultrafilter, then feed in the concentration evaporator, carrying out evaporation and concentration to soluble solid content is 30%;
(6) degassing, sterilization: step (5) gained inspissated juice is filtered the back at normal temperature, 65-75KPa vacuum outgas 2min through bentonite, under 450-650MPa, keep 25-35min to carry out high pressure sterilization then, then the aseptic packaging finished product; The preferred 65KPa of the pressure of vacuum outgas, the preferred 650MPa of the pressure of high pressure sterilization, the preferred 30min of sterilizing time.Adopt the sterilization of normal temperature high voltage condition can effectively avoid the nutriment in the loquat inspissated juice to be destroyed because of high temperature sterilization, the carotenoid that especially has thermal sensitivity at high temperature is destroyed and makes the nutritive value reduction easily; But the shelf-life through vacuum outgas and high pressure sterilization loquat inspissated juice prolongs.
Compared with prior art, the invention has the beneficial effects as follows: the productive rate that is prepared the loquat inspissated juice by the present invention is high, and the nutriment loss in the loquat is few, and wherein content of carotenoid is 4.61mg/100g; Long shelf-life and color and luster through the loquat inspissated juice drink of the present invention preparation are good.
The specific embodiment
In order more to make much of technology contents of the present invention, technical scheme of the present invention is further introduced and explanation below in conjunction with specific embodiment.
Embodiment
The fresh ripe loquat that 10Kg is selected is cleaned with brushing machine; In washing the fruit groove, feeding ozone concentration then is the ozone clean liquid of 0.4mg/Kg; (ozone concentration of ozone clean liquid can be in the scope of 0.3-0.4mg/Kg in other embodiments to clean 4min; Scavenging period does not influence cleaning, Disinfection Effect in 2-4mi n), with loquat surface husky mud, dirt and pubescence etc. clean up; Then the loquat that cleans up is put into the stoner stoning; Loquat after the stoning is scalded with 95 ℃ hot water and picks up (in other embodiments, the temperature of blanching can be at 90-95 ℃, and the time all can reach identical purpose in 2-3mi n) after boiling 3min; In scalding the loquat of boiling, add 30g citric acid, 35g vitamin C and 10g sodium sulfite (also can use 0.05% sodium phosphate trimer replacement sodium sulfite in other embodiments); Pull an oar with beater successively then; The squeezer squeezing leaches fruit juice and pulp two parts through the straining machine branch again; The pulp part is carried out twice pressing through decanter and is obtained secondary juice and pulp residue; Gained fruit juice and secondary juice are merged, feed in the ultrafilter then and filter, the molecular cut off of milipore filter is 20KDa, and ultrafiltration pressure is 0.3MPa; Filtrating is 30% through the content of soluble solid in concentration evaporator evaporation and concentration to the liquid; Weight for adding in the loquat Juice that concentrates, 0.8% bentonite through the inspissated juice of above-mentioned steps gained is handled 1h; Carrying out vacuum outgas 2min (pressure can reach identical purpose in the 65-75KPa scope in other embodiments) under normal temperature, the 65KPa then; Under 650MPa, keep 30min to carry out high pressure sterilization (in other embodiments, pressure can be in the 450-650MPa scope, and the time can reach identical purpose in 25-35min) then; Then the loquat inspissated juice after the sterilization is carried out sterile filling.
Test: the mensuration of carotenoid content
The method of employing GB GB/T5009.83-2003 is measured the content of carrotene in loquat fresh fruit and the loquat inspissated juice.With the making beating of loquat fresh fruit, and get the 10mL loquat juice, in loquat juice, add the 100mL benzinum, ultrasonic extraction 1-2min under 400W power in spectrophotometer, measures under the 450nm wavelength then.Get the loquat inspissated juice of 10mL through the foregoing description gained, making uses the same method measures the content of its carrotene.Testing result shows that the content of carrotene is 2.93mg/100g in the loquat fresh fruit, and carotene carotene content is 4.61mg/100g in the loquat inspissated juice.
More than be that the present invention is differentiated that the method for gambiered Guangdong silk sets forth; Be used for helping to understand the present invention; But embodiment of the present invention is not restricted to the described embodiments; Any change that does not deviate under the principle of the invention to be done, modification, substitute, combination, simplify, all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (7)
1. the preparation method of a loquat inspissated juice is characterized in that may further comprise the steps:
(1) clean: after the loquat of maturation was cleaned with brushing machine, feeding ozone concentration again was the ozone clean liquid of 0.3-0.4mg/Kg, cleans 2-4min; Remove the pubescence and the dirt on loquat surface; Then get into lifting and spray Cleaning for High Capacity, through the stoner stoning, subsequent use then;
(2) blanching: step (1) gained stoning loquat is put into 90-95 ℃ hot water scald and to boil 2-3min;
(3) broken, squeezing: the citric acid, 0.1% sodium sulfite and 0.35% the vitamin C that in the stoning loquat of handling, add loquat raw material weight 0.3% through step (2); And pull an oar with beater; Leach fruit juice and pulp two parts then with the squeezer squeezing, and then through the straining machine branch;
(4) twice pressing: step (3) gained pulp is obtained secondary juice and pulp residue through decanter;
(5) filter, concentrate: step (3) gained fruit juice and the merging of step (4) gained secondary juice are carried out ultrafiltration, then feed in the concentration evaporator, carrying out evaporation and concentration to soluble solid content is 30%;
(6) degassing, sterilization: filter after in step (5) gained inspissated juice, adding bentonite in treatment 1h, filtrating keeps 25-35min, aseptic packaging finished product then at normal temperature, 65-75KPa vacuum outgas 2min under 450-650MPa.
2. according to the preparation method of the said a kind of loquat inspissated juice of claim 1, it is characterized in that: the temperature of said step (2) blanching is 95 ℃, and scalding the time of boiling is 3min.
3. according to the preparation method of the said a kind of loquat inspissated juice of claim 1, it is characterized in that: the sodium sulfite of the loquat weight of using in the said step (3) 0.1% can be used 0.05% sodium phosphate trimer replacement.
4. according to the preparation method of the said a kind of loquat inspissated juice of claim 1, it is characterized in that: the milipore filter of molecular cut off as 20KDa used in the ultrafiltration in the said step (5), and ultrafiltration pressure is 0.3MPa.
5. according to the preparation method of the said a kind of loquat inspissated juice of claim 1, it is characterized in that: the bentonitic quality of using in the said step (6) is for through 0.8% of step (5) gained inspissated juice quality.
6. according to the preparation method of the said a kind of loquat inspissated juice of claim 1, it is characterized in that: said step (6) is in normal temperature, 65KPa vacuum outgas.
7. according to the preparation method of the said a kind of loquat inspissated juice of claim 1, it is characterized in that: said step (6) keeps 30min to carry out sterilization under normal temperature, 650MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102991230A CN102805400A (en) | 2012-08-21 | 2012-08-21 | Method for preparing loquat concentrated juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102991230A CN102805400A (en) | 2012-08-21 | 2012-08-21 | Method for preparing loquat concentrated juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102805400A true CN102805400A (en) | 2012-12-05 |
Family
ID=47229406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102991230A Pending CN102805400A (en) | 2012-08-21 | 2012-08-21 | Method for preparing loquat concentrated juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102805400A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070363A (en) * | 2013-01-30 | 2013-05-01 | 福建省闽中有机食品有限公司 | Loquat powder and processing method thereof |
| CN103126020A (en) * | 2013-03-14 | 2013-06-05 | 福建省闽中有机食品有限公司 | Processing method of not-from-concentrate loquat juice |
| CN103478819A (en) * | 2013-09-29 | 2014-01-01 | 韩雁如 | Loquat and tomato compound beverage and processing method thereof |
| CN107568531A (en) * | 2017-07-27 | 2018-01-12 | 浙江韩情生物科技有限公司 | Lemon, loquat, pyrus nivalis making drinks and packing method and reconstitute method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078362A (en) * | 1993-04-05 | 1993-11-17 | 叶成 | Loquat pulp and juice and preparation method thereof |
| CN1289233A (en) * | 1998-02-04 | 2001-03-28 | 威悉歌尔德饮料工业两合公司 | Method for increasing the yield of fruit juice in the exteraction of fruit juice concentrate |
| CN1706288A (en) * | 2004-06-10 | 2005-12-14 | 李辉吉 | Loquat juice and its production process and application |
| CN101292757A (en) * | 2008-05-16 | 2008-10-29 | 单振广 | Concentrated fruit juice of peach and preparing method |
| CN101411530A (en) * | 2008-11-28 | 2009-04-22 | 河南省湖滨果品加工新技术研究院 | Technique for producing concentrated clear peach juice |
-
2012
- 2012-08-21 CN CN2012102991230A patent/CN102805400A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078362A (en) * | 1993-04-05 | 1993-11-17 | 叶成 | Loquat pulp and juice and preparation method thereof |
| CN1289233A (en) * | 1998-02-04 | 2001-03-28 | 威悉歌尔德饮料工业两合公司 | Method for increasing the yield of fruit juice in the exteraction of fruit juice concentrate |
| CN1706288A (en) * | 2004-06-10 | 2005-12-14 | 李辉吉 | Loquat juice and its production process and application |
| CN101292757A (en) * | 2008-05-16 | 2008-10-29 | 单振广 | Concentrated fruit juice of peach and preparing method |
| CN101411530A (en) * | 2008-11-28 | 2009-04-22 | 河南省湖滨果品加工新技术研究院 | Technique for producing concentrated clear peach juice |
Non-Patent Citations (6)
| Title |
|---|
| 中国食品发酵工业研究院等: "《食品工程全书》", 30 April 2004, 中国轻工业出版社 * |
| 刘国凌等: "枇杷果肉饮料生产工艺研究", 《现代食品科技》 * |
| 张静等: "超滤技术在澄清果汁加工中的应用", 《落叶果树》 * |
| 曾名湧等: "《食品保藏原理与技术》", 30 April 2007, 化学工业出版社 * |
| 董易民: "枇杷汁饮料加工工艺", 《农家科技》 * |
| 赵晨霞等: "《果蔬贮藏加工技术》", 31 August 2004, 科学出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070363A (en) * | 2013-01-30 | 2013-05-01 | 福建省闽中有机食品有限公司 | Loquat powder and processing method thereof |
| CN103126020A (en) * | 2013-03-14 | 2013-06-05 | 福建省闽中有机食品有限公司 | Processing method of not-from-concentrate loquat juice |
| CN103478819A (en) * | 2013-09-29 | 2014-01-01 | 韩雁如 | Loquat and tomato compound beverage and processing method thereof |
| CN107568531A (en) * | 2017-07-27 | 2018-01-12 | 浙江韩情生物科技有限公司 | Lemon, loquat, pyrus nivalis making drinks and packing method and reconstitute method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101015333B (en) | Olive comprehensive utilization method | |
| CN101574153B (en) | Production method of liquid medlar | |
| CN101040693B (en) | Method for preparing greengage concentrated juice | |
| CN104957552B (en) | instant loquat powder | |
| CN102090683A (en) | Aloes apple balsam pear beverage and preparation method thereof | |
| CN109198324A (en) | A kind of composite fruit juice and preparation method thereof being effectively improved Black Box Tracing bitter taste | |
| CN102805400A (en) | Method for preparing loquat concentrated juice | |
| CN102524694B (en) | Method for preparing peach puree | |
| CN104187932A (en) | Roxburgh rose and pyracantha compound juice and preparation method thereof | |
| CN103388016A (en) | Extraction method of Chinese yam small molecule peptides | |
| CN103156241A (en) | Preparation method for loquat pulp beverage | |
| CN100482107C (en) | Loquat juice and its production process and application | |
| CN107080125A (en) | A kind of mulberries pulp and preparation method and application | |
| CN101138415B (en) | Green bean juice, green bean tea beverage and method of manufacturing the same | |
| CN103504233A (en) | Yellow peach can production process | |
| CN101926388A (en) | Method for preparing mushroom soy milk | |
| KR100617500B1 (en) | Process of preparing concentrate for herb drink from herbal materials | |
| KR101190332B1 (en) | Schizandra fruit juice and producing method thereof | |
| CN103892286A (en) | Apricot fruit fibers and preparation method thereof | |
| CN104207239A (en) | Development of strawberry concentrated juice | |
| CN103734829B (en) | Persimmon life water and production method thereof | |
| CN107156594A (en) | A kind of pineapple pulp and preparation method and application | |
| CN106721729A (en) | A kind of preparation method of loquat fruit beverage | |
| CN105533004A (en) | Making method of instant black tea | |
| CN102302206A (en) | Method for producing sea-buckthorn nutritional water |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20121205 |