CN108065152A - The manufacturing method of the full fruit juice of Fu-Rong plums - Google Patents
The manufacturing method of the full fruit juice of Fu-Rong plums Download PDFInfo
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- CN108065152A CN108065152A CN201711374198.XA CN201711374198A CN108065152A CN 108065152 A CN108065152 A CN 108065152A CN 201711374198 A CN201711374198 A CN 201711374198A CN 108065152 A CN108065152 A CN 108065152A
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- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 55
- 235000021018 plums Nutrition 0.000 title claims abstract description 53
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 76
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 30
- 230000008569 process Effects 0.000 claims abstract description 27
- 230000005070 ripening Effects 0.000 claims abstract description 15
- 206010033546 Pallor Diseases 0.000 claims abstract description 12
- 238000010009 beating Methods 0.000 claims abstract description 12
- 238000005516 engineering process Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 10
- 230000006378 damage Effects 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 230000001681 protective effect Effects 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 5
- 239000003381 stabilizer Substances 0.000 claims description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000002253 acid Substances 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 239000004575 stone Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 8
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 229920001285 xanthan gum Polymers 0.000 claims description 7
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 4
- UDPGUMQDCGORJQ-UHFFFAOYSA-N (2-chloroethyl)phosphonic acid Chemical compound OP(O)(=O)CCCl UDPGUMQDCGORJQ-UHFFFAOYSA-N 0.000 claims description 3
- 239000005976 Ethephon Substances 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 3
- 238000007872 degassing Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 239000001814 pectin Substances 0.000 abstract description 4
- 235000010987 pectin Nutrition 0.000 abstract description 4
- 229920001277 pectin Polymers 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 238000009928 pasteurization Methods 0.000 abstract 1
- 229930002877 anthocyanin Natural products 0.000 description 6
- 235000010208 anthocyanin Nutrition 0.000 description 6
- 239000004410 anthocyanin Substances 0.000 description 6
- 150000004636 anthocyanins Chemical class 0.000 description 6
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229910000831 Steel Inorganic materials 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 239000002440 industrial waste Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000014058 juice drink Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000003466 welding Methods 0.000 description 1
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/05—Organic compounds containing phosphorus as heteroatom
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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
A kind of manufacturing method of the full fruit juice of Fu-Rong plums, is related to a kind of manufacturing method of pure natural pulp fruit drink, it includes：The Fu-Rong plums accelerating ripening of fruit, blanching treatment, whole fruit crushing and beating, pulp and juice coarse filtration, allotment, process of refinement, allocate, deaerate again, homogeneous, pasteurization; the master operations such as hot filling, the allotment process are carried out using three-level protective blending technology.First by accelerating ripening of fruit softening, whole fruit is beaten the method for the present invention again; greatly improve fruit utilization rate; it is allocated through three-level protective; reduce the destruction to its nutriment; its distinctive color and luster can be kept again, and makes full use of that the pectin of fruit itself makes pure natural muddy type Sarcocarp fruit juice beverage and color Flavor is all good.
Description
Technical field
The present invention relates to a kind of manufacturing methods of pure natural pulp fruit drink, particularly a kind of full fruit fruit juice beverage of Fu-Rong plums
The manufacturing method of material.
Background technology
Fu-Rong plums are that one kind is widely distributed in temperate zone, semi-tropical fruit, and fruits nutrition enriches, containing a large amount of in pulp
Carbohydrate, organic acid, multivitamin and minerals, especially anthocyanin content abundant nutrition value are high.But fruit
It is real more sour and astringent, eat that market is small, and fresh fruit is commonly used in food processing at present raw.Due in fruit pulp and fruit stone combine closely and
Crude fibre is more, and pericarp is not easy to remove again.So Fu-Rong plums usually carry out marinated processing, primary articles are prune and preserved fruit, by
Nutriment loss is totally in marinated process fruit and industrial wastes is serious to environmental disruption.Thus, how to develop one
Kind new Fu-Rong plums converted products not only can guarantee in fruit nutriment be not lost in again can not welding be that Fu-Rong plums processing is made
A great problem in terms of work.And a kind of manufacturing method of the full fruit juice of Fu-Rong plums solves this problem just.
The content of the invention
The technical problem to be solved by the present invention is to：There is provided one kind can change fruit physical behavior with adapt to fruit juice production,
The destruction of full fruit utilization rate, reduction to its nutriment is improved, and its distinctive color and luster can be kept and can be allowed to keep muddy steady
The processing method of the full fruit juice of fixed Fu-Rong plums, to solve the difficulty in terms of the full fruit juice processing and fabricating of current Fu-Rong plums
Topic.
Solving the technical solution of its above-mentioned technical problem is：A kind of manufacturing method of the full fruit juice of Fu-Rong plums, work
Skill flow comprises the following steps：
A, the Fu-Rong plums accelerating ripening of fruit：By the lotus plum fruit of fresh picking first by manually reject pest and disease damage fruit, mechanical damage fruit and
It day burns fruit, qualified fruit is put into turnover box, impregnates 2-3 minutes, be put into room temperature storehouse in 800-1000ppm ethephon solutions
It accelerates the ripening 5-7 days, when more than 90% hardness of fruit is less than 1kg/cm2When can be used to process；
B, blanching treatment：First the fruit to have accelerated the ripening is rinsed, then blanching 4-5 minutes in 90-100oC hot water；
C, whole fruit crushing and beating：Fruit after blanching is poured into crushing and beating machine and carries out whole fruit crushing and beating, while go out pulp juice,
Another side is automatically drained out pericarp and fruit stone（Beater stainless (steel) wire aperture is 1.2mm）；
D, pulp juice coarse filtration：By pulp juice and pure water by volume 1:1 rushes dilute and is sufficiently stirred 5 minutes, is carried out with 16 mesh nets
Coarse filtration forms fruit juice mixed liquor to remove remaining pericarp and fruit stone disintegrating slag；
E, dispensing：It is carried out using three-level protective blending technology：
The first order：By fruit juice mixed liquorIt mixes and is sufficiently stirred 5 minutes with mixed acid color stabilizer, in degree of refinement up to 300 mesh
Process of refinement is carried out in above colloid mill, obtains fruit juice mixed liquor,
Its mixed proportion is calculated as with parts by weight：
Fruit juice mixed liquor：100 parts by weight,
Mixed acid color stabilizer：0.1-1.0 parts by weight；
The second level：By fruit juice mixed liquorIt mixes and is sufficiently stirred 10 minutes with stabilizer, obtain fruit juice mixed liquor,
Its mixed proportion is calculated as with parts by weight：
Fruit juice mixed liquor：100 parts by weight,
Stabilizer：0.25-0.7 parts by weight；
The third level：By sucrose and glucose in mass ratio 5:1, which is mixed and added into Pure water purifications, is stirred well to dissolving, through 100 mesh nets
Sucrose and glucose total mass fraction is made as 11% ~ 13.5% mixed sugar liquid and fruit juice mixed liquor in filteringIt mixes and fully stirs
It mixes 5 minutes, the different Fu-Rong plums pulp and juice solution of juice content is made, mixed proportion is calculated as with parts by weight：
11wt% ~ 13.5wt% mixed sugar liquids：100 parts by weight,
Fruit juice mixed liquor：25-100 parts by weight；
F, deaerate：Processing is de-gassed to Fu-Rong plums pulp and juice solution under conditions of vacuum degree 60kpa, to remove in feed liquid
Air and improve subsequent processing homogeneous effect；
G, homogeneous：Homogeneous, first of homogeneous pressure are carried out to the Fu-Rong plums pulp and juice solution after degassing using double-stage homogenization technology
Power is low pressure 5MPa high pressure 20MPa, and second homogenization pressure is low pressure 10MPa high pressures 40MPa；
H, heat filling:Fu-Rong plums pulp and juice solution Jing Guo twice uniform treatment is heated to 90 DEG C ~ 95 DEG C, is filled while hot
It fills, Fu-Rong plums pulp and juice solution temperature should be at 80 DEG C ~ 85 DEG C after sealed cans；
I, sterilization in open kettle：Sterilization in open kettle is carried out to the Fu-Rong plums pulp and juice solution after sealed cans, sterilization temperature is controlled at 100 DEG C,
Sterilizing time heats up 5 minutes, and constant temperature 20 divides, and is then quickly cooled down；
J, back segment process：Wiping tank is carried out according to a conventional method, inspection, coding, packaging are dispatched from the factory.
The several of the present invention are characterized in greatly
（1）Full fruit is utilized (except pericarp fruit stone):Fu-Rong plums fresh fruit changes fruit physical behavior after processing of accelerating the ripening, more suitable
Close fruit juice production, carry out after whole fruit crushing and beating removal pericarp fruit stone pulp and juice all of, full fruit utilization rate up to 85% with
On.
（2）It is lost in reduce the distinctive nutriment anthocyanin of Fu-Rong plums to greatest extent and degrading in process, first
Mixed acid color stabilizer used is made of citric acid and malic acid in grading material process, and the content of each component is calculated with parts by weight
For：
Citric acid 1-1.6 parts by weight,
Malic acid 1-5 parts by weight.
（3）Fruit is made full use of to have pectin by oneself, in the burden process of the second level stabilizer used be by addition xanthans with
Sodium carboxymethylcellulose and the difference for combining its raw juice content in Fu-Rong plums pulp and juice, according to own pectin in manufactured goods
Content mixes the mixed type stabilizer of composition in the following proportions, and in the mixed type stabilizer, the content of each component is with parts by weight
It is calculated as：
1 ~ 2 parts by weight of xanthans,
1 ~ 5 parts by weight of sodium carboxymethylcellulose.
Due to the adoption of the above technical scheme, the manufacturing method of the full fruit juice of the Fu-Rong plums of the present invention has following excellent
Point：
First, the utilization rate of fruit can be greatly improved：
Fu-Rong plums fresh fruit is changed fruit physical behavior by the method for the present invention after processing of accelerating the ripening, and makes pulp softening, pericarp and fruit
The combination relaxation of core and pulp, then make fruit is more broken to take juice through blanching treatment, it is then carried out by crushing and beating machine whole
Fruit crushing and beating automatically removes after pericarp fruit stone pulp and juice all of, full fruit utilization rate up to more than 85%.
2nd, take three-level protective blending technology, avoid the degradation of anthocyanin in Furong plum juice, protect it is due
Color and luster substantially increases mouthfeel, reduces the loss of nutritional ingredient and greatly reduces the settling velocity of pulp, improves comprehensively
The organoleptic qualities of the full fruit juices of Fu-Rong plums.
The method of the present invention is carried out, the first order in blending process using three-level protective blending technology：It will be after coarse filtration
Fruit juice mixed liquorMixed with mixed acid color stabilizer, mixed acid color stabilizer of the invention be by citric acid, malic acid by a certain percentage
The mixed acid color stabilizer of composition in conjunction with the tartaric acid being had by oneself in the Fu-Rong plums pulp and juice of special ratios, can prevent flower in fruit juice
Color glycosides is degraded in process, and energy color protection, and with fruit juice acidity is adjusted, is enriched fruit juice tart flavour, improved juice taste
Stereovision；The second level：First order mixed liquor is mixed with stabilizer, stabilizer of the invention is by xanthans, carboxymethyl cellulose
The mixed type stabilizer that plain sodium is formed by a certain percentage, in conjunction in the Fu-Rong plums pulp and juice of special ratios have by oneself pectin,
With stable complementarity, stablizing effect is good, avoids the precipitation of fruit juice anthocyanin, the lost of flavor and greatly reduces fruit
The settling velocity of meat;The third level：11wt% ~ 13.5wt% mixed sugar liquids and second level mixed liquor are pressed 100:25 ~ 100 ratio is mixed
It closes, the full fruit juice of Fu-Rong plums of different proportion is made；In addition mixed sugar liquid of the present invention is by certain by sucrose with glucose
Ratio mixes, and makes more thick and heavy in Furong plum juice mouthfeel, more has a sense of hierarchy, improves the full fruit juice of Fu-Rong plums comprehensively
Organoleptic quality.
In the following, with reference to attached drawing and embodiment to the technical characteristic of the full fruit juice manufacturing method of the Fu-Rong plums of the present invention
It is further described.
Description of the drawings
Fig. 1 is the manufacturing approach craft flow chart of the full fruit juice of Fu-Rong plums of the present invention.
Specific embodiment
Embodiment one：
A kind of manufacturing method of the full fruit juice of Fu-Rong plums, technological process comprise the following steps：
A, the Fu-Rong plums accelerating ripening of fruit：By the lotus plum fruit of fresh picking first by manually reject pest and disease damage fruit, mechanical damage fruit and
It day burns fruit, qualified fruit is put into turnover box, impregnated 2 minutes in 1000ppm ethephon solutions, be put into room temperature storehouse the 5- that accelerates the ripening
7 days, when more than 90% hardness of fruit is less than 1kg/cm2When can be used to process；
B, blanching treatment：First the fruit to have accelerated the ripening is rinsed, then blanching 4 minutes in 100oC hot water；
C, whole fruit crushing and beating：Fruit after blanching is poured into spiral crushing and beating machine and carries out whole fruit crushing and beating, while going out
Pulp juice, another side are automatically drained out pericarp and fruit stone（Beater stainless (steel) wire aperture is 1.2mm）；
D, pulp juice coarse filtration：By pulp juice and pure water by volume 1:1 rushes dilute and is sufficiently stirred 5 minutes, is carried out with 16 mesh nets
Coarse filtration forms fruit juice mixed liquor to remove remaining pericarp and fruit stone disintegrating slag；
E, dispensing：It is carried out using three-level protective blending technology：
The first order：By fruit juice mixed liquorIt mixes and is sufficiently stirred 5 minutes with mixed acid color stabilizer, in degree of refinement up to 300 mesh
Process of refinement is carried out in above colloid mill, obtains fruit juice mixed liquor,
Its mixed proportion is calculated as with parts by weight：
Fruit juice mixed liquor：100 parts by weight,
Mixed acid color stabilizer：0.3 parts by weight；
The second level：By fruit juice mixed liquorIt mixes and is sufficiently stirred 10 minutes with stabilizer, obtain fruit juice mixed liquor,
Its mixed proportion is calculated as with parts by weight：
Fruit juice mixed liquor：100 parts by weight,
Stabilizer：0.25 parts by weight；
The third level：By sucrose and glucose in mass ratio 5：1, which is mixed and added into Pure water purifications, is stirred well to dissolving, through 100 mesh nets
Sucrose and glucose total mass fraction is made as 11% mixed sugar liquid and fruit juice mixed liquor in filteringIt mixes and is sufficiently stirred 5 points
Clock, is made the different Fu-Rong plums pulp and juice solution of juice content, and mixed proportion is calculated as with parts by weight：
11wt% mixed sugar liquids：100 parts by weight,
Fruit juice mixed liquor：100 parts by weight；
F, deaerate：Processing is de-gassed to Fu-Rong plums pulp and juice solution under conditions of vacuum degree 60kpa, to remove in feed liquid
Air and improve subsequent processing homogeneous effect；
G, homogeneous：Homogeneous, first of homogeneous pressure are carried out to the Fu-Rong plums pulp and juice solution after degassing using double-stage homogenization technology
Power is low pressure 5MPa high pressure 20MPa, and second homogenization pressure is low pressure 10MPa high pressures 40MPa；
H, heat filling:Fu-Rong plums pulp and juice solution Jing Guo twice uniform treatment is heated to 90 DEG C, it is filling while hot,
Fu-Rong plums pulp and juice solution temperature should be at 80 DEG C ~ 85 DEG C after sealed cans；
I, sterilization in open kettle：Sterilization in open kettle is carried out to the Fu-Rong plums pulp and juice solution after sealed cans, sterilization temperature is controlled at 100 DEG C,
Sterilizing time heats up 5 minutes, and constant temperature 20 divides, and is then quickly cooled down；
J, back segment process：Wiping tank is carried out according to a conventional method, inspection, coding, packaging are dispatched from the factory.
Mixed acid color stabilizer used is made of citric acid and malic acid in first order burden process in step E, each group
The content divided is calculated as with parts by weight：
1 parts by weight of citric acid,
1 parts by weight of malic acid.
Stabilizer used is made of xanthans and sodium carboxymethylcellulose in second level burden process in step E,
The content of each component is calculated as with parts by weight：
1 parts by weight of xanthans,
1 parts by weight of sodium carboxymethylcellulose.
Embodiment two：
A kind of manufacturing method of Fu-Rong plums Sarcocarp fruit juice beverage, process flow steps as in the first embodiment, institute the difference is that：
Lotus plum fruit is directly squeezed the juice, crushing juice rate substantially reduces, specific data without the blanching treatment that accelerates the ripening with natural maturity fruit
It is shown in Table one.
The 1 Fu-Rong plums accelerating ripening of fruit of table is compared with natural maturity crushing juice rate
Three ~ example IV of embodiment：
A kind of manufacturing method of Fu-Rong plums Sarcocarp fruit juice beverage, process flow steps as in the first embodiment, institute the difference is that：
Mixed type color stabilizer in the first order burden process can not also use Mixed Acid color stabilizer, and simply above-mentioned mixed
A certain kind acid or not acid adding in mould assembly acid color stabilizer, can all be deteriorated to degradation, effect of color protection and the mouthfeel for preventing anthocyanin.
The different color stabilizer effect of color protection of table 2 and anthocyanin content contrast table
Six ~ embodiment of embodiment eight：
As a kind of conversion of various embodiments of the present invention, the stabilizer in the second level burden process can not also use mixing
Type stabilizer, and simply a certain kind in above-mentioned mixed type stabilizer, but its stablizing effect is deteriorated.
Influence of 3 different stabilizers of table to Furong plum juice drink stablizing effect
The foregoing is merely presently preferred embodiments of the present invention, and all equivalent changes done according to scope of the present invention patent are with repairing
Decorations should all belong to the covering scope of the present invention.
Claims (3)
1. a kind of manufacturing method of the full fruit juice of Fu-Rong plums, it is characterised in that：Its technological process mainly includes the following steps that：
A, the Fu-Rong plums accelerating ripening of fruit：By the lotus plum fruit of fresh picking first by manually reject pest and disease damage fruit, mechanical damage fruit and
It day burns fruit, qualified fruit is put into turnover box, impregnates 2-3 minutes, be put into room temperature storehouse in 800-1000ppm ethephon solutions
It accelerates the ripening 5-7 days, when more than 90% hardness of fruit is less than 1kg/cm2When can be used to process；
B, blanching treatment：First the fruit to have accelerated the ripening is rinsed, then blanching 4-5 minutes in 90-100oC hot water；
C, whole fruit crushing and beating：Fruit after blanching is subjected to whole fruit crushing and beating, while pulp juice is separated with pericarp fruit stone；
D, pulp juice coarse filtration：By pulp juice and pure water by volume 1:1 rushes dilute and is sufficiently stirred 5 minutes, is carried out with 16 mesh nets
Coarse filtration forms fruit juice mixed liquor to remove remaining pericarp and fruit stone disintegrating slag；
E, dispensing：It is carried out using three-level protective blending technology：
The first order：By fruit juice mixed liquorIt mixes and is sufficiently stirred 5 minutes with mixed acid color stabilizer, in degree of refinement up to 300 mesh
Process of refinement is carried out in above colloid mill, obtains fruit juice mixed liquor,
Its mixed proportion is calculated as with parts by weight：
Fruit juice mixed liquor：100 parts by weight,
Mixed acid color stabilizer：0.1-1.0 parts by weight；
The second level：By fruit juice mixed liquorIt mixes and is sufficiently stirred 10 minutes with stabilizer, obtain fruit juice mixed liquor,
Its mixed proportion is calculated as with parts by weight：
Fruit juice mixed liquor：100 parts by weight,
Stabilizer：0.25-0.7 parts by weight；
The third level：By sucrose, glucose in mass ratio 5:1, which is mixed and added into Pure water purifications, is stirred well to dissolving, through 100 mesh net mistakes
The mixed sugar liquid and fruit juice mixed liquor of sucrose and glucose total mass fraction for 11% ~ 13.5% is made in filterIt mixes and fully stirs
It mixes 5 minutes, the different Fu-Rong plums pulp and juice solution of juice content is made, mixed proportion is calculated as with parts by weight：
11wt% ~ 13.5wt% mixed sugar liquids：100 parts by weight,
Fruit juice mixed liquor：25-100 parts by weight；
F, deaerate：Processing is de-gassed to Fu-Rong plums pulp and juice solution under conditions of vacuum degree 60kpa, to remove in feed liquid
Air and improve subsequent processing homogeneous effect；
G, homogeneous：Homogeneous, first of homogeneous pressure are carried out to the Fu-Rong plums pulp and juice solution after degassing using double-stage homogenization technology
Power is low pressure 5MPa high pressure 20MPa, and second homogenization pressure is low pressure 10MPa high pressures 40MPa；
H, heat filling:Fu-Rong plums pulp and juice solution Jing Guo twice uniform treatment is heated to 90 DEG C ~ 95 DEG C, is filled while hot
It fills, Fu-Rong plums pulp and juice solution temperature should be at 80 DEG C ~ 85 DEG C after sealed cans；
I, sterilization in open kettle：Sterilization in open kettle is carried out to the Fu-Rong plums pulp and juice solution after sealed cans, sterilization temperature is controlled at 100 DEG C,
Sterilizing time heats up 5 minutes, and constant temperature 20 divides, and is then quickly cooled down；
J, back segment process：Wiping tank is carried out according to a conventional method, inspection, coding, packaging are dispatched from the factory.
2. the manufacturing method of the full fruit juice of Fu-Rong plums according to claim 1, it is characterised in that：In step E
Mixed acid color stabilizer used is made of citric acid and malic acid in level-one burden process, and the content of each component is in terms of parts by weight
It is：
Citric acid 1-1.6 parts by weight,
Malic acid 1-5 parts by weight.
3. the manufacturing method of the full fruit juice of Fu-Rong plums according to claim 1, it is characterised in that：In step E
Stabilizer used is made of xanthans and sodium carboxymethylcellulose in B grade mixture material process, and the content of each component is with parts by weight
Number is calculated as：
Xanthans 1-2 parts by weight,
Sodium carboxymethylcellulose 1-5 parts by weight.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110897063A (en) * | 2019-12-04 | 2020-03-24 | 贺州学院 | Processing method of Sanhua plum juice |
| CN112753913A (en) * | 2020-12-30 | 2021-05-07 | 臻富（福建）果汁食品有限公司 | Deep processing production method of lotus plum concentrated juice |
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| CN1080491A (en) * | 1993-05-31 | 1994-01-12 | 叶成 | Plum pulp and juice and method for production thereof |
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| CN1080491A (en) * | 1993-05-31 | 1994-01-12 | 叶成 | Plum pulp and juice and method for production thereof |
| CN101822399A (en) * | 2010-03-31 | 2010-09-08 | 章礼岳 | Furong plum juice and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110897063A (en) * | 2019-12-04 | 2020-03-24 | 贺州学院 | Processing method of Sanhua plum juice |
| CN112753913A (en) * | 2020-12-30 | 2021-05-07 | 臻富（福建）果汁食品有限公司 | Deep processing production method of lotus plum concentrated juice |
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Effective date of registration: 20210219 Address after: No.102, pudang, Xindian Town, Jin'an District, Fuzhou City, Fujian Province 350013 Patentee after: POMOLOGY Research Institute FUJIAN ACADEMY OF AGRICULTURAL SCIENCES Patentee after: FUJIAN YONGTAI SHUNDA FOOD Co.,Ltd. Address before: 350013 pudang, Xindian Town, Jin'an District, Fuzhou City, Fujian Province Patentee before: POMOLOGY Research Institute FUJIAN ACADEMY OF AGRICULTURAL SCIENCES |
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