CN105918736A - Non-thermal-processed kiwi fruit juice and preparation method thereof - Google Patents
Non-thermal-processed kiwi fruit juice and preparation method thereof Download PDFInfo
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- CN105918736A CN105918736A CN201610309732.8A CN201610309732A CN105918736A CN 105918736 A CN105918736 A CN 105918736A CN 201610309732 A CN201610309732 A CN 201610309732A CN 105918736 A CN105918736 A CN 105918736A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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Abstract
The invention discloses a preparation method of non-thermal-processed kiwi fruit juice. The preparation method of the non-thermal-processed kiwi fruit juice comprising the following steps: taking fresh kiwi fruits as raw materials; carrying out washing, removing hairs from the washed kiwi fruits, and carrying out first juicing; filtrating the juice, adding a compound enzyme preparation into the filtrated kiwi fruit residues so as to carry out enzymatic hydrolysis; carrying out second juicing so as to effectively improving juice yield and production efficiency by adopting a method combining two-time squeezing and enzymatic hydrolysis; adjusting pH value of the kiwi fruit juice to 3-4, adding 0.04% of chitosan into the pH-value-adjusted kiwi fruit juice so as to achieve the purposes of clarifying and removing astringency, and providing the best bacteriostatic conditions to the chitosan; and finally, further carrying out enzyme-inactivation and sterilization on the juice by utilizing an ultrahigh-pressure sterilizing technology for 15-25 minutes, wherein the pressure is 400-600Mpa. Combination of the ultrahigh-pressure sterilizing technology and the chitosan bacterium-inhibiting technology makes the prepared kiwi fruit juice clear, free of astringency, stable in color and luster as well as few in nutrient loss; moreover, storage life of the kiwi fruit juice is up to 30 days.
Description
Technical field
The present invention relates to the method for producing of a kind of kiwi-fruit juice, belong to fruit product field of deep.
Background technology
China's Actinidia enriches, and cultivated area is wide, but the Kiwi fresh fruit preservation phase is short, variable soft rot, and is difficult to
Transport.If Kiwi berry edible not in time or place is comprehended and is had a strong impact on quality of Chinese gooseberries after plucking, China the most about 30%
Kiwi berry loses because rotting, and therefore the exploitation of Kiwi berry deep processed product seems necessary and and urgent.In addition to eating raw, by Mi
Monkey peach makes deep processed product, not only instant edible, it is also possible to supply for a long time, it is possible to resolve the problem of Kiwi berry not storage endurance.
At present, on market Kiwi berry converted products mainly based on fruit drink, preserved fruit etc..
For ensureing security and the shelf life of carambola juice, in industrialized production, the processing of commonly used heating power reaches to go out
The purpose of bacterium.Fruit juice is a kind of temperature-sensitive food, traditional pasteurize can kill well and be passivated the microorganism in fruit juice and
Enzyme, but bigger to the qualitative effects of fruit juice.The high-temperature instantaneous sterilization time is shorter, the nutrient component damages of material and color thereof
Changing little, therefore the sterilization process of UHT is studied widely and is used.But existing fruit juice sterilization method substantially takes heat
The excessive sterilization method of sterilizing, i.e. in sterilising temp scope, extends the sterilization time purpose with the thorough sterilizing of guarantee, excessively goes out
Bacterium can cause the loss aggravation color simultaneously of the nutritional labeling of fruit juice also can change greatly.
Summary of the invention
For problem above, it is an object of the invention to provide a kind of non-thermal technology macaque juice and preparation method, the method with
Fresh Kiwi berry is raw material, clean depilation after once squeeze the juice, filter pomace add complex enzyme formulation carry out enzymolysis, continue into
Row twice pressing, uses twice pressing desmoenzyme solution can be effectively improved crushing juice rate and production efficiency.Then kiwi-fruit juice is regulated
PH, adds shitosan, with the purpose reaching clarification, take away the puckery taste, and gives the antibacterial condition that shitosan is optimal.Finally, superelevation is used
Fruit juice is gone out enzyme and sterilizing by pressure sterilization technology further.Ultra-high pressure sterilization technology combines the antibacterial technology of shitosan and can make to prepare
Kiwi-fruit juice clarification, without astringent taste, color stability, nutriment loss lack, preservation term is longer.
The technology of the object of the invention is realized by following measures:
1. the pomace after improving the most more reservation nutriments for crushing juice rate and squeeze the juice further is utilized, this
Carambola juice is extracted by bright employing twice pressing desmoenzyme solution, and crushing juice rate improves about 20%, and meanwhile, the present invention uses
The complex enzymes such as pectase, cellulase, hemicellulase carry out enzymolysis to the filter residue after once squeezing the juice, then carry out twice pressing,
The interpolation of complex enzyme formulation can make pericarp, flesh cell wall broken, and pulp viscosity reduces, and cell disintegration becomes fractionlet, intracellular thing
Matter dissolution, makes solid content in fruit juice increase, and crushing juice rate is greatly improved, the most more reservation nutriments.Particularly as follows:
(1) pretreatment
Select fresh full, rot Kiwi berry without insect pest, then it is carried out, loses hair or feathers；
(2) squeeze the juice
Fruit after cleaning is squeezed the juice, through being filtrated to get single pressing fruit juice and Chinese gooseberry pomace；
(3) enzymolysis
Account for the complex enzyme formulation of kiwi-fruit juice quality 0.1% ~ 0.2% carry out enzymolysis, enzymolysis temperature to filtering Chinese gooseberry pomace adds
Spend 35 ~ 37 DEG C, enzymolysis time 1 ~ 2.5h；
(4) twice pressing
Chinese gooseberry pomace after enzymolysis carried out twice pressing and crosses 200 mesh flame filter presses, obtaining twice pressing fruit juice；By secondary
Press juice mixes with single pressing fruit juice, obtains kiwi-fruit juice；
2. in order to ensure that obtaining kiwi fruit clarification of juice has optimal stability with anticorrosion, adding of the present invention not only novelty
Having added shitosan, the pH value being also directed to kiwi-fruit juice carries out the following studies:
Study as follows:
1. the dosage experiments of shitosan
(1) experimental technique
Respectively take 20mL step (4) gained kiwi-fruit juice in 7 colorimetric cylinders, be separately added into 0.01%, 0.02%, 0.03%,
0.04%, 0.05%, 0.06% shitosan, one is blank, after standing 2 hours, 5000r/min centrifugal filtration 10min, so
Its light transmittance T at wavelength 625nm, 440nm of rear detection625、T440；The clarity of fruit juice is represented with light transmittance under λ=625nm.
Under λ=440nm, light transmittance represents the colour of fruit juice.
(2) the results are shown in Table 1
Table 1 chitosan dosage clarifying effect to carambola juice
As shown in Table 1, not adding shitosan, during simple employing centrifugal filtration, fruit juice clarity is relatively low with colour, shows that fruit juice is still
There is muddiness, and along with the addition of shitosan, flocculation can be quickly promote, the centrifugal filtration again of the fruit juice after flocculation, clarity and colour
Significantly improve, when addition is in the range of 0.01 ~ 0.04%, improve more obvious, when addition is more than 0.04%, clarity with
Colour tends towards stability, and speedup is relatively slow, and therefore the suitableeest addition of shitosan is 0.04%.
The impact of shitosan is tested by 2.pH
(1) experimental technique
Respectively take 20mL step (4) gained kiwi-fruit juice in 6 colorimetric cylinders, adjust pH value extremely with citric acid and sodium citrate respectively
3,4,5,6,7,8, add the shitosan of 0.04%, room temperature stands 2 hours, and 5000r/min detects T after being centrifuged 10min625、
T440,And again detect after placing 24h at room temperature.Characterize the clarity of fruit juice, with light transmittance under λ=625nm under λ=440nm thoroughly
Light rate characterizes the colour of fruit juice.
(2) result
The different pH carambola juice of table 2 adds the clarity after shitosan placement different time and colour
As shown in Table 2, after the 2h after adding shitosan, under different pH, the clarity of carambola juice, colour differ less, but
After placing 24 hours, the juice clarification degree of pH ＞ 4 and colour decline very serious, and fruit juice is the most muddy, from the sense of taste
The most spoiled, micro organism quantity speed increases after testing, and most chitosans have anti-corrosion function, and this experiment finds that shitosan is anti-
There are much relations with pH in corruption, test result indicate that pH is that 3-4 stability is preferable.
3., in order to extend the storage life of kiwi-fruit juice, its sterilization process has also been done following exploration by the present invention:
Test example 1
By adding acidity regulator, step (4) gained kiwi-fruit juice pH is adjusted to 3 ~ 4；Then it is added thereto to account for kiwi-fruit juice
The shitosan of quality 0.02% ~ 0.05%, after standing 2h ~ 3h, 5000 ~ 8000r/min centrifugal filtration 10 ~ 15min, must clarify de-
Puckery carambola juice；Use the packed vacuum sealer of liquid that kiwi-fruit juice after clarification of taking away the puckery taste is packaged.By packaged Mi
Monkey peach juice is placed in high static pressure equipment, at room temperature uses high static pressure (HHP) sterilization technology to carry out ultrahigh-pressure sterilization process, boosting
To 400～600MPa, pressurize 15～25min；Kiwi-fruit juice after high static pressure (HHP) sterilizing is placed in 4 DEG C freeze storehouse and refrigerate.
Test example 2
By adding acidity regulator, step (4) gained kiwi-fruit juice pH is adjusted to 3 ~ 4；Then it is added thereto to account for kiwi-fruit juice
The shitosan of quality 0.02% ~ 0.05%, after standing 2h ~ 3h, 5000 ~ 8000r/min centrifugal filtration 10 ~ 15min, must clarify de-
Puckery carambola juice；Kiwi-fruit juice is sterilized by UHT tubular sterilization machine, sterilization conditions 131 DEG C, 3s.Use fluid bag
Dress vacuum sealer carries out sterile packaged to the kiwi-fruit juice after sterilizing.It is subsequently placed in 4 DEG C to freeze storehouse and refrigerate.
Test example 3
By adding acidity regulator, step (4) gained kiwi-fruit juice pH is adjusted to 3 ~ 4；Then it is added thereto to account for kiwi-fruit juice
The shitosan of quality 0.02% ~ 0.05%, after standing 2h ~ 3h, 5000 ~ 8000r/min centrifugal filtration 10 ~ 15min, must clarify de-
Puckery carambola juice；Use liquid packed vacuum sealer that kiwi-fruit juice is packaged, packaged kiwi-fruit juice is placed in 4
DEG C freezing storehouse refrigerates.
We to microorganism in above three test example gained carambola juice storage and quality comparison i.e. microorganism,
Colour, total phenol, the change of Vc index have made following detection:
1. detection method
(1) microorganism detection
Choose total plate count and mould, saccharomycete as microorganism detection index, enter according to the associative operation of GB4789-2008
Row microbe colony counts.
(2) colour measures
Respectively take 20mL sample in 3 colorimetric cylinders, detect its light transmittance T at 440nm440, with light transmittance table under λ=440nm
Levy the colour of fruit juice.
(3) determining total phenol
0.0625,0.125 Specification Curve of Increasing: gallic acid standard items employing gradient dilution method is diluted to variable concentrations:,
0.25、0.5、1 mg/mL.Take each concentration standard liquid 0.1 mL, be separately added into sodium carbonate liquor 2 mL of 20 mg/mL.2
After min, add the Folin-Ciocalteu solvent of 0.9 mL two-fold dilution, after reacting 30 min, measure it at 750 nm
Absorbance.With absorbance as y, gallic acid concentration is that x draws total phenol content calibration curve, and linear matching obtains the side of recurrence
Journey y=1.0082x-0.0131, (R2=0.9997).Sample determination, calculates gallic acid equivalant.
(4) Vc detection
Take 10 g samples, add 40 mL2. 5% metaphosphoric acid solutions stand at 4 DEG C extraction 2 h, 12 000r/min, 4 DEG C
Under be centrifuged 10 min, 4 layers of filtered through gauze obtain vitamin C extract, after taking the supernatant membrane filtration by 0.45 μm, carry out
HPLC measures.
2. testing result
The many index change in storage of the table 3 different kiwi-fruit juice sample
During ultrahigh-pressure sterilization (HHP) combines every Raw performance of the antibacterial test example of shitosan 1, relatively test example 2 as shown in Table 3
UHT sterilization the most preferable.After HHP is sterilized, the colour of sample, without significant change, illustrates that its juice body is clear, existing almost without brown stain
As producing, and total phenol is high with Vc content, illustrates that its nutritional labeling retains preferably.And after UHT is sterilized, sample transmittance is the lowest
In the sample that HHP processes, illustrate that its brown stain is more obvious, and have turbid phenomenon, and after high temperature, total phenol loses the most very with Vc
Substantially.Storing after date through 4 weeks, although the most aseptic detection of HHP Yu UHT, but the colour after UHT sterilization, total phenol, Vc content are declining
Speed is the most very fast.And through HHP sterilizing sample, light transmittance reduces within 20%, total phenol and Vc content reduce amplitude and are less than 30%,
And through UHT sterilizing sample, each index the most all has 50% drop.Sample in test example 3, because directly refrigerating without sterilization, always
The nutriment such as phenol, Vc retains preferably, but after 2 weeks, bacterium colony exceeds standard, and light transmittance is remarkably decreased, and total phenol and Vc are also damaged substantially, and 4
Almost without not having after week.To sum up, the present invention made kiwi-fruit juice relatively thermal sterilization or for not being sterilized kiwi-fruit juice, clarification is without puckery
The loss of taste, color stability, nutriment is few, and preservation term was up to 28 days.
The concrete technical scheme therefore deducing that the present invention is:
The preparation method of a kind of non-thermal technology kiwi-fruit juice, comprises the following steps:
(1) pretreatment
Select fresh full, rot Kiwi berry without insect pest, then it is carried out, loses hair or feathers；
(2) squeeze the juice
Fruit after cleaning is squeezed the juice, through being filtrated to get single pressing fruit juice and Chinese gooseberry pomace；
(3) enzymolysis
Account for the complex enzyme formulation of kiwi-fruit juice quality 0.1% ~ 0.2% carry out enzymolysis, enzymolysis temperature to filtering Chinese gooseberry pomace adds
Spend 35 ~ 37 DEG C, enzymolysis time 1 ~ 2.5h；
(4) twice pressing
Chinese gooseberry pomace after enzymolysis carried out twice pressing and crosses 200 mesh flame filter presses, obtaining twice pressing fruit juice；By secondary
Press juice mixes with single pressing fruit juice, obtains kiwi-fruit juice；
(5) regulation pH
By adding acidity regulator, kiwi-fruit juice pH is adjusted to 3 ~ 4；
(6) clarification
After kiwi-fruit juice pH is adjusted to 3 ~ 4, be added thereto to account for the shitosan of kiwi-fruit juice quality 0.02% ~ 0.05%, stand 2h ~
After 3h, 5000 ~ 8000r/min centrifugal filtration 10 ~ 15min, obtain clarification and take away the puckery taste carambola juice；
(7) encapsulation
Use the packed vacuum sealer of liquid that kiwi-fruit juice after clarification of taking away the puckery taste is packaged.
(8) high static pressure technology sterilization
Packaged kiwi-fruit juice is placed in high static pressure equipment, at room temperature carries out ultrahigh-pressure sterilization process, boost to 400
～600MPa, pressurize 15～25min；
(9) refrigeration
Kiwi-fruit juice after ultrahigh-pressure sterilization is placed in 4 DEG C freeze storehouse and refrigerate.
Described complex enzyme formulation is made up of pectase, cellulase and hemicellulase.
One or more in citric acid, sodium citrate, malic acid of described acidity regulator.
The deacetylation of described shitosan is more than 90%.
Described shitosan addition is the 0.04% of kiwi-fruit juice quality.
Described packaging bag is PA film bag EVOH film bag or PE film bag.
The invention have the advantages that
1., in daily juice production, mostly use single pressing juice method, but during this, also have a lot of juice protect
Stay pomace is not utilized and cause waste.The present invention uses twice pressing desmoenzyme solution to extract carambola juice,
Crushing juice rate improves about 20%, the problem simultaneously solving Kiwi berry pericarp twice laid.The present invention use pectase, cellulase,
The complex enzymes such as hemicellulase carry out enzymolysis to the filter residue after once squeezing the juice, then carry out twice pressing, the interpolation of complex enzyme formulation
Pericarp, flesh cell wall can be made broken, and pulp viscosity reduces, and cell disintegration becomes fractionlet, intracellular organic matter dissolution, makes in fruit juice solid
Shape thing content increases, and crushing juice rate is greatly improved, the most more reservation nutriments.
2. the present invention has carried out acidity adjustment with before clarification to kiwi-fruit juice after squeezing the juice.The pH of kiwi-fruit juice is adjusted to 3 ~
4, on the one hand it is that according to kind and maturity difference, sugar content is different due to Chinese actinidia root, scope, about between 5%-15%, regulates
PH, can form suitable sugar-acid ratio and mouthfeel.Secondly, during pH 3 ~ 4, the clarification of Chitosan on Kiwi Juice and anticorrosion have
Good stability, pH value is very big, along with the rising of pH value, the dissolubility of shitosan and matter to the Bacteriostatic Effect of shitosan
Sub-ization degree reduces, and antibacterial ability gradually weakens, and during pH value ＞ 7, shitosan no longer has sterilizing ability.Additionally, work as Kiwi berry
When fruit juice pH is 3 ~ 4, provides more favourable sterilized environment for high static pressure sterilizing, the effect of ultrahigh-pressure sterilization can be further enhanced
Really.
3. the present invention uses shitosan absorption retrogradation to process kiwi-fruit juice with the technology of taking away the puckery taste, and makes kiwi-fruit juice clear
Clearly, without astringent taste.Shitosan is a kind of natural polymers, and the alkaline polysaccharide of band cationic property, it can be with Kiwi berry
Anion electrolyte electronegative in juice interacts, and has destroyed the colloform texture of stabilization, thus it is clarified and takes away the puckery taste
Effect.Additionally, shitosan also has broad-spectrum antibacterial, the preservation term extending kiwi-fruit juice had important function.Shitosan is in acid
Property environment under be a kind of cationic biological flocculant, flocculation process makes somatic cells coagulation, macromolecular chain is intensive in carefully
Bacterium phage surface, forms a floor height molecular film, affects the bacterium absorption to nutriment, stops the excretion of metabolic waste, causes
The metabolic disturbance of thalline, thus play sterilization and bacteriostasis.
4. the present invention uses superhigh pressure technique that kiwi-fruit juice is carried out sterilizing.Kiwi berry is a kind of senior nourishment health care water
Really, rich in several amino acids, mineral matter, actinidine active material and vitamin etc., its VCContent reaches more than 200mg/100g,
It is " king in Guo ".Kiwi berry, because rich in Vc, belonging to heat-sensitive substance, is suitable for using non-thermal sterilization to process.High static pressure technology
(HHP) as a kind of typical case's non-thermal technology technology, it both can limit the residual quantity of microorganism in food, and can more preferably retain again Mi
Monkey peach juice color and luster, local flavor, aldehydes matter content, Vc content etc..Additionally, ultrahigh-pressure sterilization technique combine that shitosan is antibacterial can be effective
Extend kiwi-fruit juice storage life.
5. the present invention uses PA/EVOH/PE film as ultra high pressure treatment packaging material.EVOH is a kind of novel barrier material
Material, its gas barrier property is than PA(polyamide) high 100 times, higher 10000 times than PE, PP, than the most conventional high barrier material PVDC
More than (polyvinylidene chloride) high decades of times, in high-performance barrier resins, heat endurance is the highest simultaneously.The material of EVOH base can
To stand HHP process, keep integrality and the barrier of material, be especially suitable for the packaging material for food of HIGH PRESSURE TREATMENT.
Detailed description of the invention
Below by embodiment, the present invention is specifically described, it is necessary to it is pointed out here that be that the present embodiment is served only for
The present invention is further described, it is impossible to be interpreted as limiting the scope of the invention, the person skilled in the art in this field
Some nonessential improvement and adjustment can be made according to the content of the invention described above.
Embodiment 1
The preparation method of a kind of non-thermal technology kiwi-fruit juice, comprises the following steps:
(1) pretreatment
Select fresh full, rot Kiwi berry without insect pest, then it is carried out, loses hair or feathers；
(2) squeeze the juice
Fruit after cleaning is squeezed the juice, through being filtrated to get single pressing fruit juice and Chinese gooseberry pomace；
(3) enzymolysis
Account for the complex enzyme formulation of kiwi-fruit juice quality 0.1% carry out enzymolysis, hydrolysis temperature 35 to filtering Chinese gooseberry pomace adds
DEG C, enzymolysis time 1h；Wherein synthase preparation is the pectase of 4:3:3, cellulase and hemicellulase group by mass ratio
Become；
(4) twice pressing
Chinese gooseberry pomace after enzymolysis carried out twice pressing and crosses 200 mesh flame filter presses, obtaining twice pressing fruit juice；By secondary
Press juice mixes with single pressing fruit juice, obtains kiwi-fruit juice；
(5) regulation pH
By citric acid, kiwi-fruit juice pH is adjusted to 3；
(6) clarification
After kiwi-fruit juice pH is adjusted to 3, it is added thereto to that account for kiwi-fruit juice quality 0.04% and that deacetylation is more than 90% shell
Glycan, stands after 2h, 5000r/min centrifugal filtration 10min, obtains clarification and takes away the puckery taste carambola juice；
(7) encapsulation
Using the packed vacuum sealer of liquid to be packaged kiwi-fruit juice after clarification of taking away the puckery taste, pouch material is EVOH film, fills
Dressing amount 500mL；
(8) high static pressure technology sterilization
Packaged kiwi-fruit juice is placed in high static pressure equipment, at room temperature carries out ultrahigh-pressure sterilization process, boost to
400MPa, pressurize 20min；
(9) refrigeration
Kiwi-fruit juice after ultrahigh-pressure sterilization is placed in 4 DEG C freeze storehouse and refrigerate.
After testing, the loss of the nutriment such as the total phenol of the present embodiment products obtained therefrom, Vc is few, and clarification is without astringent taste；After preservation 28 days
Without rotten, color stability, the nutriment loss late such as total phenol, Vc is less than 20%.
Embodiment 2
The preparation method of a kind of non-thermal technology kiwi-fruit juice, comprises the following steps:
(1) pretreatment
Select fresh full, rot Kiwi berry without insect pest, then it is carried out, loses hair or feathers；
(2) squeeze the juice
Fruit after cleaning is squeezed the juice, through being filtrated to get single pressing fruit juice and Chinese gooseberry pomace；
(3) enzymolysis
Account for the complex enzyme formulation of kiwi-fruit juice quality 0.1% carry out enzymolysis, hydrolysis temperature 35 to filtering Chinese gooseberry pomace adds
DEG C, enzymolysis time 1h；Wherein synthase preparation is the pectase of 7:7:6, cellulase and hemicellulase group by mass ratio
Become；
(4) twice pressing
Chinese gooseberry pomace after enzymolysis carried out twice pressing and crosses 200 mesh flame filter presses, obtaining twice pressing fruit juice；By secondary
Press juice mixes with single pressing fruit juice, obtains kiwi-fruit juice；
(5) regulation pH
By malic acid, kiwi-fruit juice pH is adjusted to 4；
(6) clarification
After kiwi-fruit juice pH is adjusted to 4, it is added thereto to that account for kiwi-fruit juice quality 0.04% and that deacetylation is more than 90% shell
Glycan, stands after 2h, 5000r/min centrifugal filtration 15min, obtains clarification and takes away the puckery taste carambola juice；
(7) encapsulation
Using the packed vacuum sealer of liquid to be packaged kiwi-fruit juice after clarification of taking away the puckery taste, pouch material is EVOH film, fills
Dressing amount 500mL；
(8) high static pressure technology sterilization
Packaged kiwi-fruit juice is placed in high static pressure equipment, at room temperature carries out ultrahigh-pressure sterilization process, boost to
600MPa, pressurize 15min；
(9) refrigeration
Kiwi-fruit juice after ultrahigh-pressure sterilization is placed in 4 DEG C freeze storehouse and refrigerate.
After testing, the loss of the nutriment such as the total phenol of the present embodiment products obtained therefrom, Vc is few, and clarification is without astringent taste；After preservation 28 days
Without rotten, color stability, the nutriment loss late such as total phenol, Vc is less than 20%.
Claims (6)
1. the preparation method of a non-thermal technology kiwi-fruit juice, it is characterised in that the method comprises the following steps:
(1) pretreatment
Select fresh full, rot Kiwi berry without insect pest, then it is carried out, loses hair or feathers；
(2) squeeze the juice
Fruit after cleaning is squeezed the juice, through being filtrated to get single pressing fruit juice and Chinese gooseberry pomace；
(3) enzymolysis
Account for the complex enzyme formulation of kiwi-fruit juice quality 0.1% ~ 0.2% carry out enzymolysis, enzymolysis temperature to filtering Chinese gooseberry pomace adds
Spend 35 ~ 37 DEG C, enzymolysis time 1 ~ 2.5h；
(4) twice pressing
Chinese gooseberry pomace after enzymolysis carried out twice pressing and crosses 200 mesh flame filter presses, obtaining twice pressing fruit juice；By secondary
Press juice mixes with single pressing fruit juice, obtains kiwi-fruit juice；
(5) regulation pH
By adding acidity regulator, kiwi-fruit juice pH is adjusted to 3 ~ 4；
(6) clarification
After kiwi-fruit juice pH is adjusted to 3 ~ 4, be added thereto to account for the shitosan of kiwi-fruit juice quality 0.02% ~ 0.05%, stand 2h ~
After 3h, 5000 ~ 8000r/min centrifugal filtration 10 ~ 15min, obtain clarification and take away the puckery taste carambola juice；
(7) encapsulation
Use the packed vacuum sealer of liquid that kiwi-fruit juice after clarification of taking away the puckery taste is packaged；
(8) high static pressure technology sterilization
Packaged kiwi-fruit juice is placed in high static pressure equipment, at room temperature carries out ultrahigh-pressure sterilization process, boost to 400
～600MPa, pressurize 15～25min；
(9) refrigeration
Kiwi-fruit juice after ultrahigh-pressure sterilization is placed in 4 DEG C freeze storehouse and refrigerate.
Preparation method the most according to claim 1, it is characterised in that: described complex enzyme formulation is by pectase, cellulase
And hemicellulase composition.
Preparation method the most according to claim 1, it is characterised in that: described acidity regulator is selected from citric acid, citric acid
One or more in sodium, malic acid.
Preparation method the most according to claim 1, it is characterised in that: the deacetylation of described shitosan is more than 90%.
Preparation method the most according to claim 1, it is characterised in that: described shitosan addition is kiwi-fruit juice quality
0.04%。
Preparation method the most according to claim 1, it is characterised in that: described packaging bag is PA film bag, EVOH film bag or PE
Film bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610309732.8A CN105918736A (en) | 2016-05-11 | 2016-05-11 | Non-thermal-processed kiwi fruit juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610309732.8A CN105918736A (en) | 2016-05-11 | 2016-05-11 | Non-thermal-processed kiwi fruit juice and preparation method thereof |
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| CN106387556A (en) * | 2016-10-14 | 2017-02-15 | 全椒先奇医药科技有限公司 | Actinidia chinensis juice and preparation method thereof |
| CN106472921A (en) * | 2016-11-02 | 2017-03-08 | 广东宝桑园健康食品有限公司 | A kind of method that utilization fermentable improves Fructus Mori crushing juice rate |
| CN106616131A (en) * | 2016-11-16 | 2017-05-10 | 沈阳农业大学 | Method for manufacturing aronia fruit juice not from concentrate |
| CN108887539A (en) * | 2018-07-18 | 2018-11-27 | 鲁中汇源食品饮料有限公司 | A kind of preparation method of kiwi-fruit juice |
| CN109497371A (en) * | 2018-11-26 | 2019-03-22 | 山西中医药大学 | A kind of Wild rose hip juice drink and its production method |
| CN109549039A (en) * | 2018-12-29 | 2019-04-02 | 北京泰华食品饮料有限公司 | A kind of hawthorn juice and its manufacture craft |
| CN109619359A (en) * | 2019-01-04 | 2019-04-16 | 安发（福建）生物科技有限公司 | A kind of clarification kiwifruit whole fruit instant powder and preparation method thereof |
| CN109924376A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of Kiwi berry NFC fruit juice and preparation method thereof |
| CN110623071A (en) * | 2019-10-28 | 2019-12-31 | 徐州工程学院 | Preparation method of kiwi fruit and honey flavored yoghourt |
| CN111411031A (en) * | 2020-03-31 | 2020-07-14 | 广西大学 | Fermentation process of hericium erinaceus-pumpkin health wine |
| CN112841466A (en) * | 2021-02-03 | 2021-05-28 | 安诺康(福建)生物科技有限公司 | Preparation method of kiwi fruit whole-fruit beverage |
| CN113245343A (en) * | 2021-04-26 | 2021-08-13 | 菏泽尧舜牡丹生物科技有限公司 | Efficient utilization method of squeezed peony residues |
| CN114532467A (en) * | 2022-03-16 | 2022-05-27 | 莱阳永安食品有限公司 | HPP (HPP) sterilization and preservation method of fruit juice |
| CN115517324A (en) * | 2022-09-27 | 2022-12-27 | 福州大世界天然食品有限公司 | Method for preparing olive juice by non-thermal physical sterilization technology |
| CN116076680A (en) * | 2023-01-10 | 2023-05-09 | 华南理工大学 | Rosa roxburghii spray powder rich in bioactive components and preparation method thereof |
| CN116439330A (en) * | 2023-04-20 | 2023-07-18 | 四川省宜宾市思坡醋业有限责任公司 | Vinegar egg enzymolysis liquid and preparation method thereof, pineapple vinegar egg oral liquid and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106387556A (en) * | 2016-10-14 | 2017-02-15 | 全椒先奇医药科技有限公司 | Actinidia chinensis juice and preparation method thereof |
| CN106472921A (en) * | 2016-11-02 | 2017-03-08 | 广东宝桑园健康食品有限公司 | A kind of method that utilization fermentable improves Fructus Mori crushing juice rate |
| CN106616131B (en) * | 2016-11-16 | 2020-03-13 | 沈阳农业大学 | Preparation method of aronia melanocarpa non-concentrated reduced fruit juice |
| CN106616131A (en) * | 2016-11-16 | 2017-05-10 | 沈阳农业大学 | Method for manufacturing aronia fruit juice not from concentrate |
| CN108887539A (en) * | 2018-07-18 | 2018-11-27 | 鲁中汇源食品饮料有限公司 | A kind of preparation method of kiwi-fruit juice |
| CN109497371A (en) * | 2018-11-26 | 2019-03-22 | 山西中医药大学 | A kind of Wild rose hip juice drink and its production method |
| CN109549039A (en) * | 2018-12-29 | 2019-04-02 | 北京泰华食品饮料有限公司 | A kind of hawthorn juice and its manufacture craft |
| CN109619359A (en) * | 2019-01-04 | 2019-04-16 | 安发（福建）生物科技有限公司 | A kind of clarification kiwifruit whole fruit instant powder and preparation method thereof |
| CN109924376A (en) * | 2019-04-19 | 2019-06-25 | 陕西科技大学 | A kind of Kiwi berry NFC fruit juice and preparation method thereof |
| CN110623071A (en) * | 2019-10-28 | 2019-12-31 | 徐州工程学院 | Preparation method of kiwi fruit and honey flavored yoghourt |
| CN111411031A (en) * | 2020-03-31 | 2020-07-14 | 广西大学 | Fermentation process of hericium erinaceus-pumpkin health wine |
| CN112841466A (en) * | 2021-02-03 | 2021-05-28 | 安诺康(福建)生物科技有限公司 | Preparation method of kiwi fruit whole-fruit beverage |
| CN113245343A (en) * | 2021-04-26 | 2021-08-13 | 菏泽尧舜牡丹生物科技有限公司 | Efficient utilization method of squeezed peony residues |
| CN114532467A (en) * | 2022-03-16 | 2022-05-27 | 莱阳永安食品有限公司 | HPP (HPP) sterilization and preservation method of fruit juice |
| CN115517324A (en) * | 2022-09-27 | 2022-12-27 | 福州大世界天然食品有限公司 | Method for preparing olive juice by non-thermal physical sterilization technology |
| CN116076680A (en) * | 2023-01-10 | 2023-05-09 | 华南理工大学 | Rosa roxburghii spray powder rich in bioactive components and preparation method thereof |
| CN116439330A (en) * | 2023-04-20 | 2023-07-18 | 四川省宜宾市思坡醋业有限责任公司 | Vinegar egg enzymolysis liquid and preparation method thereof, pineapple vinegar egg oral liquid and preparation method and application thereof |
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