CN107048102A - A kind of dragon fruit juice beverage and its processing method for reducing gel precipitation - Google Patents

A kind of dragon fruit juice beverage and its processing method for reducing gel precipitation Download PDF

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Publication number
CN107048102A
CN107048102A CN201710285382.0A CN201710285382A CN107048102A CN 107048102 A CN107048102 A CN 107048102A CN 201710285382 A CN201710285382 A CN 201710285382A CN 107048102 A CN107048102 A CN 107048102A
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dragon fruit
processing method
fruit juice
juice beverage
reducing gel
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Inventor
陈君
苏远程
韦卓定
梁海平
罗丽丹
郑翱毅
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GUANGXI QINZHOU MASHI FOOD CO Ltd
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GUANGXI QINZHOU MASHI FOOD CO Ltd
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Priority to CN201710285382.0A priority Critical patent/CN107048102A/en
Publication of CN107048102A publication Critical patent/CN107048102A/en
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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
    • 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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Non-Alcoholic Beverages (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a kind of dragon fruit juice beverage and its processing method for reducing gel precipitation, comprise the following steps：1) pre-treatment：Fresh dragon fruit is chosen, cleaned；2) it is beaten：Cleaned fruit feeding beater is beaten；3) dilute filtration：By step 2) obtained pulp and pure water it is well mixed, stand, remove supernatant, filter to obtain juice；4) clarify：To step 3) juice addition color stabilizer is obtained, steam blasting tank is then placed in, pressure 3.5MPa keeps 3min, abrupt release；5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, filtering；6) allocate：Sugaring, acid adding, after being uniformly dissolved, heating adds potassium sorbate, filtering；7) filling, sterilizing, packaging.

Description

A kind of dragon fruit juice beverage and its processing method for reducing gel precipitation
Technical field
The invention belongs to food processing technology field, and in particular to a kind of dragon fruit juice beverage and its reduction gel are separated out Processing method.
Background technology
Dragon fruit (Latin literary fame：Hylocereus undulatus Britt), it is that Cactaceae gage belongs to succulent Fruit uses cultivar, integrates fruit, flowers, vegetables, health care, medicine.Research shows, dragon fruit is a kind of high microsteping, low Fat, the fruit of low sugar degree, in addition to carbohydrate, crude fibre, also containing unrighted acid, polyphenoils, Vc and cyanine Element even also contains the rare vegetable protein of general plant, and heavy metal poisoning has detoxication.Dragon fruit have hypotensive, The effect of reducing blood lipid, removing toxic substances, taste lung, beauty treatment, improving eyesight, also effective in cure to constipation and diabetes, the anthocyanidin that it is rich in has anti- Oxidation, Green Tea Extract, the effect of anti-aging, containing abundant water-soluble dietary fiber, with fat-reducing, hypoglycemic and ease constipation work With；The black seedlet of dragon fruit, containing unrighted acid and polyphenoils, with many health-care efficacies.
Containing abundant pectin in dragon fruit, prior art to the pectin processing method in dragon fruit or Dragonfruit Juice, Or extracting method has boiling water extraction process, classical acid formulation, ammonium oxalate extraction method, microwave assisting method, ultrasonic extraction etc..1) Boiling water extraction process is earliest, operates simplest method, is only capable of extracting the water soluble pectin in plant tissue, yield is low, production Cycle is long, and a variety of impurityes are contained in finished product, so general without the method in industrial production；2) acid extraction method is very conventional, day Right pectin is insoluble in water, but it has a characteristic to be exactly to be soluble in diluted acid, therefore the first step is just during acidity extraction pectin It is protopectin to be changed into the pectin for being dissolved in water using this characteristic, it is exactly to add a class material (ratio that the method, which extracts the-step, Such as say ethanol or part metals salts substances), enable pectin Precipitation, the method feature is exactly that technique is simple, and power consumption is few, Cost is cheap, and quality is more stable, because second step is introduced into a class material (lower-molecular substance, multivalence in some plant pericarps Metal ion and pigment), such material is still residued in pectin solution so that poor in terms of its gelling performance, color and luster, is passed The sour formulation of system, technological operation is easy, with low cost, but is readily incorporated impurity in alcohol precipitation pectin step so that pectin characteristic becomes Difference, although extraction pectin content is more, but extraction time length etc.；3) the extraction principle of ammonium oxalate extraction method causes non-for ammonium oxalate Water soluble pectin acid calcium becomes soluble, and calcium is removed in the form of calcium oxalate precipitation, can also use chelating agent calgon, make non- The dissolubility increase of water soluble pectin.Concrete operations are in 90 DEG C of processing by pericarp or pomace with 0.25% ammonium oxalate solution After 24h, produced after filtering according to the follow-up fourth skill of acid system, the pectin yield that this method is extracted extracts production than hydrochloric acid, sulfuric acid Amount is high, and product quality can also be up to state standards.It is small with corrosivity, pollute small, be a kind of more green extracting method, but It is the presence of activity time；4) microwave abstracting is to penetrate spe medium by frequency electromagnetic waves, finally reaches extract, Extract is because absorbing microwave energy temperature rapid increase, so that material internal pressure increases and ruptured, cytoplasm pectin exists It is dissolved at relatively low temperature in spe medium, the advantage of multistage microwave amplifier pectin：Microwave abstracting can greatly speed up tissue hydrolysis, And it is heated than more uniform, the backbone of pectin, reduction energy consumption, easily-controlled operation, reduction labor intensity, gelation will not be destroyed Can, color and luster and solubility property improve, with short production cycle, yield is relative to be improved, and alcohol consumption is reduced, have the disadvantage technique less into Ripe, firing rate is too fast, the more difficult control of temperature, when microwave condition (such as wavelength, power etc.) is different, causes product form each Different, microwave leakage can be damaged to organism；Microwave―assisted extraction, technological operation is easy to control, with short production cycle, gelation Can be good, but temperature hardly possible control, and large-scale industrial production can not be realized；5) ultrasonic extraction is because ultrasonic wave is in medium transmittance process In there is normal pressure and negative pressure, both alternate conversion.At ultrasonic wave ten only pressure when, to medium molecule produce extruding Effect, when ultrasonic wave be in negative pressure when, medium molecule mutually it is discrete=produce cavitation when alternating frequency increase, it is instant Liquid formation bubble, bubble volume increase, finally rupture, so that extract is loosely organized, to increase extract and extract solution Contact area, improves dissolving of the material into extract solution.Compared with traditional acidity extraction, the advantage of ultrasonic extraction is to carry Take the time short, yield is high, without heating, and the pectin of ultrasonic wave extraction is of light color, and ash content is low, purity is high, good product quality.Lack Point is that Study of operational conditions is still immature, and equipment control condition requires higher, to reach that industrialized requirement is also needed to further Process conditions are explored.
The shortcoming of dragon fruit, it, which does not taste bad, can even be referred to as delicious food, but it has no local flavor and can sayed, does not both contain Machine acid, also without the fragrant factor of esters.Research shows, dragon fruit adopt after fresh-keeping storing, its optimal collecting time is Xie Huahou 25-28d, the dragon fruit for supplying local market, optimal collecting time is preferably to thank to spend rear 29-30d.If low at 1-10 DEG C Temperature is lower to be preserved, and fold, not dehydration, not overdone freshness date can not exceed 40d to dragon fruit.At normal temperatures, the storage of dragon fruit, It is 11.1% that 12d rotting rates are preserved under normal temperature, and storage 13d rotting rates are up to 50.0%, and fruit all rots during storage 16d.At present Untill, the main storage practice of dragon fruit is still refrigerated, but storage effect is undesirable, and for a long time, China only payes attention to fruit Preceding cultivation, the prevention and control of plant diseases, pest control are adopted, but ignores postharvest handling, causes the loss in the process of circulation after adopting quite serious, per annual loss Mistake rate is 20-25%, because the storage ＆ fresh-keeping period of dragon fruit is short, and larger damage is only easily caused by marketing fresh after extensive listing Lose.Therefore, the advanced experience for being related to dragon fruit Product processing both at home and abroad can be used for reference, constantly gropes and puts into practice, carries out flue The research and development of fruit juice, it is necessary.
The content of the invention
It is an object of the invention to provide a kind of dragon fruit juice beverage and its processing method for reducing gel precipitation, fully profit The processing method separated out with the reduction gel of the physical property and nutritional characteristic of dragon fruit, and use uniqueness, keeps to the full extent The nutritional ingredient of dragon fruit.
The present invention is achieved by the following technical solution：
A kind of processing method for reducing gel precipitation of dragon fruit juice beverage, comprises the following steps：
1) pre-treatment：Fresh dragon fruit is chosen, cleaned；
2) it is beaten：Cleaned fruit feeding beater is beaten；
3) dilute filtration：By step 2) obtained pulp and pure water it is well mixed, stand, remove supernatant, filter Juice；
4) clarify：To step 3) juice addition color stabilizer is obtained, steam blasting tank is then placed in, pressure 3.5MPa is kept 3min, abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, filtering；
6) allocate：Sugaring, acid adding, after being uniformly dissolved, heating adds potassium sorbate, filtering；
7) filling, sterilizing, packaging.
Step 1 of the present invention) described in dragon fruit, preferred red heart dragon fruit.
Step 1) described in pre-treatment, be buying or collect plantation and the ripe dragon fruit of harvest, removal in nontoxic region Rotten fruit, underdone fruitlet, detect total acid, and soluble solid, diopter requirement >=12%, the quality of dragon fruit directly affects fruit There are general stain or defect in the quality and local flavor of slurry, fruit surface, and such as small holes caused by worms, small scab spot, profile mechanical damage do not have to pulp What influence, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning damaging by worms part and dry scab is pruned, Decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble washer is transported to, notices that scavenging period will It is short, with putting with washing.
Step 2) described in mashing, beat in the beater for preferably cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters Slurry.
Step 3) described in dilute filtration, preferably by step 2) obtained pulp and pure water be according to 1:9 weight is than mixed Close uniform, stand 10 minutes, remove supernatant, then juice is obtained with the filter-cloth filtering of aperture 60-80 mesh.
Step 4) described in clarification, preferably to step 3) obtain in juice according to 0.15-0.2g/l add the different Vitamin Cs of D- Sour sodium, is then placed in steam blasting tank, and pressure 3.5MPa keeps 3min, and abrupt release destroys colloform texture, reaches that fruit juice is clear Clear purpose.
Step 5) described in filtering, preferably with the filter-cloth filtering of aperture 60-80 mesh.
Step 6) described in allotment, preferably sugaring, acid adding makes the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, plus Heat adds potassium sorbate according to 0.5g/kg, is by the pol of finished product to 80-85 DEG C：11-11.6%, total acid is：1.3-1.5g/ L detections are qualified, and plate-frame filtering is carried out with 0.45 filter membrane.
Step 7) described in it is filling, refer to before bottling bottle inwall to clean, dry, when feed temperature drops to 80-85 DEG C When, you can bottling, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Described sterilizing, refers to install after bottle and is sterilized immediately, water is added in retort, be heated to 80 DEG C, will fill The pulp of good basket is put into heating in pot, 100 DEG C is risen in 10 minutes, constant temperature sterilizes for 20 minutes, then in 65 DEG C and 45 DEG C of water In progressively cool down, wait to be packaged；
Described packaging, refers to that taking out bottle wipes clean, and tightens lid, sprays the date of manufacture, post label, loads by specification In case, joint sealing storage.
Present invention additionally comprises the dragon fruit juice beverage that the processing method that gel precipitation is reduced more than is obtained, color is fresh It is gorgeous, in pale red to aubergine, clear, uniform color, with dragon fruit smell and flavour, sour and sweet palatability.
Compared with prior art, the invention has the advantages that：
1st, the dragon fruit juice of the edible fresh squeezing of everyday home, the method for its fresh squeezing is not appropriate for the flue of industrialized production Fruit fruit juice, research finds that dragon fruit viscosity is very big, in big production, after beater is beaten, squeezes the juice extremely difficult, even if logical Addition compound pectinase, cellulase or both compound use are crossed, situation is also without significant change, in later stage concentration process In, concentration process can be very very long, increases energy consumption.
2nd, in dragon fruit containing abundant pectin, and pectin is as a kind of natural polymer, and prior art is to fire Imperial fruit or pectin processing method or extracting method in Dragonfruit Juice have boiling water extraction process, classical acid formulation, ammonium oxalate to carry Follow the example of, microwave―assisted extraction, ultrasonic extraction etc., above method all comes with some shortcomings.During processing, especially During being clarification, with the increase of concentration of pectin, the viscosity of dragon fruit juice is also increased, and pectin belongs to long-chain macromolecule Material, intermolecular have a stronger intermolecular force, and hydrogen bond and hydrophobic effect incidence are big and add the resistance of flow of fluid, whole Body forms baroque polymer, causes viscosity increase, gel to separate out, while producing precipitation, influences the quality of final products. The present invention by steam blasting, material in HTHP, the environment of high-moisture, by continuous warming, supercharging and suddenly decompression, Cooling, makes the backbone of pectin be changed into the degree increase of short-chain structure, destroys intermolecular force, reduce hydrogen bond and dredge Water acts on incidence and reduces the resistance of flow of fluid, prevents gel from separating out.
3rd, present invention applicant is had found by studying, can be because if slurries are directly come out to beater carries out steam blasting For mixing for water soluble pectin and water-insoluble pectin, causing the viscosity of fruit juice increases, and forms film on liquid level top layer, is unfavorable for water The volatilization divided, when subsequently adding dilute filtration, can produce a large amount of supernatants, meanwhile, during color stabilizer is added, produce Liquid film the color stabilizer dissolving added can be caused uneven, active component content and product color in influence fruit juice.
Embodiment
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1：
A kind of processing method for reducing gel precipitation of dragon fruit juice beverage, comprises the following steps：
1) pre-treatment：Fresh red heart dragon fruit is chosen, cleaned, purchases or collects and plant and receive in nontoxic region The dragon fruit of maturation is obtained, rotten fruit, underdone fruitlet is removed, total acid, soluble solid, diopter requirement >=12%, fire is detected The quality of imperial fruit directly affects the quality and local flavor of pulp, and there are general stain or a defect in fruit surface, such as small holes caused by worms, small scab spot, outer Shape mechanical damage etc. has no impact to pulp, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning Part and the dry scab of damaging by worms are pruned, and decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble flushing is transported to Machine, notices that scavenging period is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) dilute filtration：By step 2) obtained pulp and pure water be according to 1:9 weight stands 10 points than well mixed Clock, removes supernatant, then obtain juice with the filter-cloth filtering of the mesh of aperture 60；
4) clarify：To step 3) obtain in juice according to 0.15g/l addition D-araboascorbic acid sodium, it is then placed in steam quick-fried Broken tank, pressure 3.5MPa keeps 3min, abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, with the filter cloth mistake of aperture 60-80 mesh Filter；
6) allocate：Sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, and are heated to 80-85 DEG C, press Potassium sorbate is added according to 0.5g/kg, is by the pol of finished product：11-11.6%, total acid is：1.3-1.5g/L detections are qualified, use 0.45 filter membrane carries out plate-frame filtering；
7) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when feed temperature drops to 80-85 DEG C, i.e., Can bottle, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Install and sterilized immediately after bottle, water is added in retort, be heated to 80 DEG C, the pulp for installing basket is put into pot Interior heating, rose to 100 DEG C, constant temperature sterilizes for 20 minutes, is then progressively cooled down in 65 DEG C and 45 DEG C of water, waits bag in 10 minutes Dress；
Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label, load by specification in case, joint sealing storage.
Embodiment 2：
A kind of processing method for reducing gel precipitation of dragon fruit juice beverage, comprises the following steps：
1) pre-treatment：Fresh red heart dragon fruit is chosen, cleaned, purchases or collects and plant and receive in nontoxic region The dragon fruit of maturation is obtained, rotten fruit, underdone fruitlet is removed, total acid, soluble solid, diopter requirement >=12%, fire is detected The quality of imperial fruit directly affects the quality and local flavor of pulp, and there are general stain or a defect in fruit surface, such as small holes caused by worms, small scab spot, outer Shape mechanical damage etc. has no impact to pulp, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning Part and the dry scab of damaging by worms are pruned, and decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble flushing is transported to Machine, notices that scavenging period is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) dilute filtration：By step 2) obtained pulp and pure water be according to 1:9 weight stands 10 points than well mixed Clock, removes supernatant, then obtain juice with the filter-cloth filtering of aperture 60-80 mesh；
4) clarify：To step 3) obtain in juice according to 0.2g/l addition D-araboascorbic acid sodium, it is then placed in steam quick-fried Broken tank, pressure 3.5MPa keeps 3min, abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, with the filter-cloth filtering of the mesh of aperture 80；
6) allocate：Sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, and are heated to 80-85 DEG C, press Potassium sorbate is added according to 0.5g/kg, is by the pol of finished product：11-11.6%, total acid is：1.3-1.5g/L detections are qualified, use 0.45 filter membrane carries out plate-frame filtering；
7) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when feed temperature drops to 80-85 DEG C, i.e., Can bottle, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Install and sterilized immediately after bottle, water is added in retort, be heated to 80 DEG C, the pulp for installing basket is put into pot Interior heating, rose to 100 DEG C, constant temperature sterilizes for 20 minutes, is then progressively cooled down in 65 DEG C and 45 DEG C of water, waits bag in 10 minutes Dress；
Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label, load by specification in case, joint sealing storage.
Embodiment 3：
A kind of processing method for reducing gel precipitation of dragon fruit juice beverage, comprises the following steps：
1) pre-treatment：Fresh red heart dragon fruit is chosen, cleaned, purchases or collects and plant and receive in nontoxic region The dragon fruit of maturation is obtained, rotten fruit, underdone fruitlet is removed, total acid, soluble solid, diopter requirement >=12%, fire is detected The quality of imperial fruit directly affects the quality and local flavor of pulp, and there are general stain or a defect in fruit surface, such as small holes caused by worms, small scab spot, outer Shape mechanical damage etc. has no impact to pulp, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning Part and the dry scab of damaging by worms are pruned, and decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble flushing is transported to Machine, notices that scavenging period is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) dilute filtration：By step 2) obtained pulp and pure water be according to 1:9 weight stands 10 points than well mixed Clock, removes supernatant, then obtain juice with the filter-cloth filtering of the mesh of aperture 80；
4) clarify：To step 3) obtain in juice according to 0.15g/l addition D-araboascorbic acid sodium, it is then placed in steam quick-fried Broken tank, pressure 3.5MPa keeps 3min, abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, with the filter cloth mistake of aperture 60-80 mesh Filter；
6) allocate：Sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, and are heated to 80-85 DEG C, press Potassium sorbate is added according to 0.5g/kg, is by the pol of finished product：11-11.6%, total acid is：1.3-1.5g/L detections are qualified, use 0.45 filter membrane carries out plate-frame filtering；
7) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when feed temperature drops to 80-85 DEG C, i.e., Can bottle, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Install and sterilized immediately after bottle, water is added in retort, be heated to 80 DEG C, the pulp for installing basket is put into pot Interior heating, rose to 100 DEG C, constant temperature sterilizes for 20 minutes, is then progressively cooled down in 65 DEG C and 45 DEG C of water, waits bag in 10 minutes Dress；
Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label, load by specification in case, joint sealing storage.
Comparative example：
1) pre-treatment：Fresh red heart dragon fruit is chosen, cleaned, purchases or collects and plant and receive in nontoxic region The dragon fruit of maturation is obtained, rotten fruit, underdone fruitlet is removed, total acid, soluble solid, diopter requirement >=12%, fire is detected The quality of imperial fruit directly affects the quality and local flavor of pulp, and there are general stain or a defect in fruit surface, such as small holes caused by worms, small scab spot, outer Shape mechanical damage etc. has no impact to pulp, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning Part and the dry scab of damaging by worms are pruned, and decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble flushing is transported to Machine, notices that scavenging period is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters, is then placed in steam Cavity charge containers, pressure 3.5MPa keeps 3min, abrupt release；
3) dilute filtration：By step 2) obtained pulp and pure water be according to 1:9 weight stands 10 points than well mixed Clock, removes supernatant, then obtain juice with the filter-cloth filtering of the mesh of aperture 80；
4) clarify：To step 3) obtain in juice according to 0.15g/l addition D-araboascorbic acid sodium；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, with the filter cloth mistake of aperture 60-80 mesh Filter；
6) allocate：Sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, and are heated to 80-85 DEG C, press Potassium sorbate is added according to 0.5g/kg, is by the pol of finished product：11-11.6%, total acid is：1.3-1.5g/L detections are qualified, use 0.45 filter membrane carries out plate-frame filtering；
7) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when feed temperature drops to 80-85 DEG C, i.e., Can bottle, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Install and sterilized immediately after bottle, water is added in retort, be heated to 80 DEG C, the pulp for installing basket is put into pot Interior heating, rose to 100 DEG C, constant temperature sterilizes for 20 minutes, is then progressively cooled down in 65 DEG C and 45 DEG C of water, waits bag in 10 minutes Dress；
Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label, load by specification in case, joint sealing storage.
Experimental example：The situation of embodiment 3 and comparative example compares

Claims (8)

1. the processing method for reducing gel precipitation of a kind of dragon fruit juice beverage, it is characterised in that comprise the following steps：
1) pre-treatment：Fresh dragon fruit is chosen, cleaned；
2) it is beaten：Cleaned fruit feeding beater is beaten；
3) dilute filtration：By step 2) obtained pulp and pure water it is well mixed, stand, remove supernatant, filter to obtain juice；
4) clarify：To step 3) juice addition color stabilizer is obtained, steam blasting tank is then placed in, pressure 3.5MPa keeps 3min, Abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, filtering；
6) allocate：Sugaring, acid adding, after being uniformly dissolved, heating adds potassium sorbate, filtering；
7) filling, sterilizing, packaging.
2. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists In：Step 1) described in dragon fruit, be red heart dragon fruit.
3. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists In：Step 1) described in pre-treatment, be buying or collect plantation and the ripe dragon fruit of harvest in nontoxic region, remove rotten Really, underdone fruitlet, detects total acid, and soluble solid, diopter >=12% before cleaning prunes damage by worms part and dry scab, The dragon fruit chosen is poured into conveyer belt, bubble washer is transported to, with putting with washing.
4. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists In：Step 2) described in mashing, be mashing in the beater for cleaned fruit is sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeter.
5. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists In：Step 3) described in dilute filtration, be by step 2) obtained pulp and pure water be according to 1:9 weight ratio is well mixed, 10 minutes are stood, supernatant is removed, then juice is obtained with the filter-cloth filtering of aperture 60-80 mesh.
6. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists In：Step 4) described in clarification, be to step 3) obtain in juice according to 0.15-0.2g/l add D-araboascorbic acid sodium, so After be put into steam blasting tank, pressure 3.5MPa keeps 3min, abrupt release.
7. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists In：Step 6) described in allotment, be that sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, be heated to 80- 85 DEG C, potassium sorbate is added according to 0.5g/kg, is 11-11.6% by the pol of finished product, total acid is that 1.3-1.5g/L detects conjunction Lattice, plate-frame filtering is carried out with 0.45 filter membrane.
8. the dragon fruit juice beverage that the processing method that the reduction gel any one of claim 1-7 is separated out is obtained.
CN201710285382.0A 2017-04-27 2017-04-27 A kind of dragon fruit juice beverage and its processing method for reducing gel precipitation Pending CN107048102A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696939A (en) * 2012-06-26 2012-10-03 华南理工大学 Nutrient healthcare dragon fruit honey and preparation method thereof
CN106070431A (en) * 2016-06-23 2016-11-09 广西玛氏农业科技股份有限公司 A kind of Hylocereus undatus battercake and preparation method thereof
CN106261480A (en) * 2016-10-15 2017-01-04 云南万绿生物股份有限公司 A kind of color protection processing method of red heart HUOLONG pulp

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696939A (en) * 2012-06-26 2012-10-03 华南理工大学 Nutrient healthcare dragon fruit honey and preparation method thereof
CN106070431A (en) * 2016-06-23 2016-11-09 广西玛氏农业科技股份有限公司 A kind of Hylocereus undatus battercake and preparation method thereof
CN106261480A (en) * 2016-10-15 2017-01-04 云南万绿生物股份有限公司 A kind of color protection processing method of red heart HUOLONG pulp

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Application publication date: 20170818