CN109043252A - orange juice and preparation method thereof - Google Patents
orange juice and preparation method thereof Download PDFInfo
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- CN109043252A CN109043252A CN201811256041.1A CN201811256041A CN109043252A CN 109043252 A CN109043252 A CN 109043252A CN 201811256041 A CN201811256041 A CN 201811256041A CN 109043252 A CN109043252 A CN 109043252A
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- orange juice
- preparation
- orange
- juice
- fresh fruit
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- 235000015205 orange juice Nutrition 0.000 title claims abstract description 185
- 238000002360 preparation method Methods 0.000 title claims abstract description 46
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 46
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 35
- 241000207199 Citrus Species 0.000 claims abstract description 34
- 102000004190 Enzymes Human genes 0.000 claims abstract description 30
- 108090000790 Enzymes Proteins 0.000 claims abstract description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 28
- 150000001720 carbohydrates Chemical class 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000001914 filtration Methods 0.000 claims abstract description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 239000007788 liquid Substances 0.000 claims description 43
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 32
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 15
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000012859 sterile filling Methods 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 4
- 238000010792 warming Methods 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims 2
- 235000010987 pectin Nutrition 0.000 abstract description 25
- 229920001277 pectin Polymers 0.000 abstract description 25
- 239000001814 pectin Substances 0.000 abstract description 25
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 5
- 238000005352 clarification Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000013361 beverage Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000014633 carbohydrates Nutrition 0.000 description 17
- 229920002472 Starch Polymers 0.000 description 13
- 235000010323 ascorbic acid Nutrition 0.000 description 13
- 239000011668 ascorbic acid Substances 0.000 description 13
- 229960005070 ascorbic acid Drugs 0.000 description 13
- 235000019698 starch Nutrition 0.000 description 13
- 239000008107 starch Substances 0.000 description 13
- 241001672694 Citrus reticulata Species 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 12
- 239000002994 raw material Substances 0.000 description 12
- 235000015165 citric acid Nutrition 0.000 description 11
- 230000008569 process Effects 0.000 description 9
- 230000009849 deactivation Effects 0.000 description 7
- 241000607479 Yersinia pestis Species 0.000 description 6
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 230000008030 elimination Effects 0.000 description 6
- 238000003379 elimination reaction Methods 0.000 description 6
- 238000003306 harvesting Methods 0.000 description 6
- 239000012535 impurity Substances 0.000 description 6
- 238000012216 screening Methods 0.000 description 6
- 239000002893 slag Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000012797 qualification Methods 0.000 description 5
- 238000002161 passivation Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 239000000049 pigment Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- FRYDSOYOHWGSMD-UHFFFAOYSA-N [C].O Chemical compound [C].O FRYDSOYOHWGSMD-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000725 suspension Substances 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- 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
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of orange juices and preparation method thereof, it is related to technical field of food beverage, orange juice of the present invention not only nutrient rich in, the content of the pectin in orange juice and carbohydrate is lower simultaneously, significantly lower than the content of pectin in regular orange juice and carbohydrate, therefore, orange juice clean taste of the present invention, bright, appearance is more excellent, quality and quality with higher.The preparation method of orange juice of the present invention simultaneously will carry out color protection treatment after citrus fresh fruit peeling slice first, and then squeeze the juice the fresh fruit after color protection treatment to obtain orange juice to be processed, and then to centrifugal filtration after orange juice to be processed progress destroy the enzyme treatment, obtain orange juice.Above method simple production process, production process does not need complicated procedure of processing in, the orange juice as made from the above method is able to maintain original color, appearance clarification, color remain for a long time it is faint yellow or orange-yellow, have strong orange juice fragrance and flavour, free from extraneous odour, deposit-free, no suspended substance.
Description
Technical field
The present invention relates to technical field of food beverage, more particularly, to a kind of orange juice and preparation method thereof.
Background technique
Orange juice is the juice that is squeezed using fresh citrus fruit as drink made of major ingredient, and orange juice not only quenches one's thirst also containing rich
The multiple nutritional components such as rich vitamin C, at the same also have and promote the production of body fluid to quench thirst, be depressured, shield heart, helping digestion, defaecation, beauty care and
Press down the health-care effects such as the anti-tumor of cancer, is a kind of nutrition class beverage suitable for people of all ages.
But in existing orange juice production preparation process, due to being rich in a large amount of pectin and carbon in the fresh orange-juice after squeezing
The substances such as hydrate have seriously affected the quality and quality of finished product orange juice, and wherein pectic substance too high levels can make orange
The viscosity of juice increases, and influences the crushing juice rate of orange juice；Carbohydrate content based on starch is excessively high, will lead to orange juice
Brown stain influences the color and appearance of orange juice.Therefore, the content of pectin and carbohydrate in orange juice how is reduced, and then effectively
Improve the attention of the quality and quality of finished product orange juice increasingly by major food and drink processing enterprise.
In view of this, the present invention is specifically proposed.
Summary of the invention
The first object of the present invention is to provide a kind of orange juice, the orange juice not only nutrient rich in, simultaneously
The content of pectin and carbohydrate in orange juice is lower, hence it is evident that lower than every 100g orange juice in regular orange juice containing pectin 50~
The content of 60mg, 10~11g of carbohydrate containing, therefore, orange juice clean taste of the present invention, bright, appearance is more excellent, has
Higher quality and quality.
The second object of the present invention is to provide a kind of preparation method of orange juice, the preparation method simple production process, raw
Production process does not need complicated procedure of processing in, and orange juice obtained is able to maintain original color, appearance clarification, and color is protected for a long time
It is faint yellow or orange-yellow for holding, and has strong orange juice fragrance and flavour, free from extraneous odour, deposit-free, no suspended substance.
A kind of orange juice provided by the invention, based on every 100g orange juice, in the orange juice ascorbic content be 25~
50mg, pectin content be 8~15mg, the content of carbohydrate is 2.5~3g.
A kind of preparation method of orange juice provided by the invention, the described method comprises the following steps:
Color protection treatment will be carried out after citrus fresh fruit peeling slice first, then squeezes the juice to obtain by the fresh fruit after color protection treatment
Orange juice to be processed obtains orange juice then to centrifugal filtration after orange juice to be processed progress destroy the enzyme treatment.
Further, the color protection treatment be the citrus fresh fruit after peeling slice is soaked in 120 in colour protecting liquid~
240min。
Further, the colour protecting liquid is made of citric acid, ascorbic acid, sodium isoascorbate and water.
Further, the ratio of citric acid in the colour protecting liquid, ascorbic acid, sodium isoascorbate and water be (3~
6): (1~3): (0.5~1): 1000.
Further, the destroy the enzyme treatment is that orange juice is warming up to 90~95 DEG C, handles 60~120min.
Further, the centrifugal rotational speed being centrifuged after the orange juice destroy the enzyme treatment is 4000~4500r/min.
Further, described be filtered into is filtered using overcritical filter device.
Further, the preparation method further includes the steps that sterilizing orange juice obtained.
Further, the step of sterilizing is, by the orange juice being obtained by filtration at 100~110 DEG C sterilization treatment 20
~60S, it is subject to sterilization processing terminate carry out sterile filling.
Compared with prior art, the invention has the benefit that
Orange juice provided by the invention, based on every 100g orange juice, ascorbic content is 25~50mg, fruit in the orange juice
The content of glue is 8~15mg, the content of carbohydrate is 2.5~3g.Orange juice of the present invention not only nutrient rich in,
The content of the pectin in orange juice and carbohydrate is lower simultaneously, hence it is evident that contains pectin 50 lower than every 100g orange juice in regular orange juice
The content of~60mg, 10~11g of carbohydrate containing, therefore, orange juice clean taste of the present invention, bright, appearance is more excellent, tool
There are higher quality and quality.
The preparation method of orange juice provided by the invention will carry out color protection treatment after citrus fresh fruit peeling slice first, with
The fresh fruit after color protection treatment is squeezed the juice afterwards to obtain orange juice to be processed, was centrifuged after then carrying out destroy the enzyme treatment to orange juice to be processed
Filter, obtains orange juice.Color protection treatment can make orange juice bright in above-mentioned preparation process, and the process of destroy the enzyme treatment can make orange juice
Passivation is sufficiently precipitated in interior pectin and starch, to reduce the content of pectin and starch in orange juice.The preparation method produces and processes work
Skill is simple, and production process does not need complicated procedure of processing in, and the orange juice as made from the above method is able to maintain original color
Pool, appearance clarification, color remain faint yellow or orange-yellow for a long time, have strong orange juice fragrance and flavour, free from extraneous odour, without heavy
Starch, no suspended substance.
Specific embodiment
Technical solution of the present invention is clearly and completely described below in conjunction with embodiment, it is clear that described reality
Applying example is a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field
Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects
It encloses.
According to an aspect of the present invention, a kind of orange juice, based on every 100g orange juice, ascorbic content in the orange juice
Content for 25~50mg, pectin is 8~15mg, the content of carbohydrate is 2.5~3g.
Orange juice provided by the invention, based on every 100g orange juice, ascorbic content is 25~50mg, fruit in the orange juice
The content of glue is 8~15mg, the content of carbohydrate is 2.5~3g.Orange juice of the present invention not only nutrient rich in,
The content of the pectin in orange juice and carbohydrate is lower simultaneously, hence it is evident that contains pectin 50 lower than every 100g orange juice in regular orange juice
The content of~60mg, 10~11g of carbohydrate containing, therefore, orange juice clean taste of the present invention, bright, appearance is more excellent, energy
Enough lift drinking person appetite, quality and quality with higher.
According to an aspect of the present invention, a kind of preparation method of orange juice, the described method comprises the following steps:
Color protection treatment will be carried out after citrus fresh fruit peeling slice first, then squeezes the juice to obtain by the fresh fruit after color protection treatment
Orange juice to be processed obtains orange juice then to centrifugal filtration after orange juice to be processed progress destroy the enzyme treatment.
The preparation method of orange juice provided by the invention will carry out color protection treatment after citrus fresh fruit peeling slice first, with
The fresh fruit after color protection treatment is squeezed the juice afterwards to obtain orange juice to be processed, was centrifuged after then carrying out destroy the enzyme treatment to orange juice to be processed
Filter, obtains orange juice.Color protection treatment can make orange juice bright in above-mentioned preparation process, and the process of destroy the enzyme treatment can make orange juice
Passivation is sufficiently precipitated in interior pectin and starch, so that the content of pectin and starch in orange juice is reduced, the orange as made from the above method
Juice is able to maintain original color, appearance clarification, color remain for a long time it is faint yellow or orange-yellow, with strong orange juice fragrance with
Flavour, free from extraneous odour, deposit-free, no suspended substance.
In the preferred embodiment of the present invention, the color protection treatment is the citrus fresh fruit leaching after removing the peel slice
Steep 120~240min in colour protecting liquid.
As a preferred embodiment, the citrus fresh fruit after peeling slice is soaked in 120 in colour protecting liquid~
240min can significantly improve the stability of natural pigment in orange juice, make the natural pigment in orange juice by processing, storing, sale
Deng during, color keep is consistent.
In the preferred embodiment of the present invention, the colour protecting liquid is by citric acid, ascorbic acid, sodium isoascorbate
It is formed with water.
As a preferred embodiment, above-mentioned colour protecting liquid is by citric acid, ascorbic acid, sodium isoascorbate and water group
At citric acid, ascorbic acid, sodium isoascorbate all have extraordinary anti-oxidant, in prevention and treatment orange juice natural pigment brown stain
Effect.
In above-mentioned preferred embodiment, the ratio of citric acid, ascorbic acid, sodium isoascorbate and water in the colour protecting liquid
Example is (3~6): (1~3): (0.5~1): 1000.
Preferably, the ratio of citric acid in above-mentioned colour protecting liquid, ascorbic acid, sodium isoascorbate and water is 4:2:1:
1000。
In the preferred embodiment of the present invention, the destroy the enzyme treatment is that orange juice is warming up to 90~95 DEG C, processing
60~120min.
As a preferred embodiment, above-mentioned destroy the enzyme treatment is that orange juice is warming up to 90~95 DEG C, processing 60~
120min.The temperature of destroy the enzyme treatment of the present invention, which is 90~95 DEG C, can make orange juice compared to existing 60~80 DEG C of enzyme-removal temperature
Passivation is sufficiently precipitated in interior pectin and starch, and then reduces the content of pectin and carbohydrate in orange juice.
Preferably, the orange juice after enzyme deactivation enters surge tank, and surge tank keeps liquid level inlet amount and speed at the uniform velocity.
In the preferred embodiment of the present invention, the centrifugal rotational speed being centrifuged after the orange juice destroy the enzyme treatment be 4000~
4500r/min。
As a preferred embodiment, the centrifugal rotational speed after above-mentioned orange juice destroy the enzyme treatment is 4000~4500r/min.
The revolving speed that the present invention is centrifuged is centrifugal rotational speed of the 4000~4500r/min compared to 3000r/min in existing orange juice preparation process,
Can by orange juice enzymatic hydrolysis passivation after pectin and starch separation come out, thus enable pectin and starch from orange juice more
Adequately separation.
In the preferred embodiment of the present invention, described be filtered into is filtered using overcritical filter device.
As a preferred embodiment, above-mentioned be filtered into is filtered using overcritical filter device, fruit can be made
The macromoleculars such as glue and starch are more adequately filled among residue, and then orange juice is made to have better color, appearance and mouthfeel.
In the preferred embodiment of the present invention, the preparation method further includes that orange juice obtained sterilizes
Step.
In above-mentioned preferred embodiment, the step of sterilizing, is, by the orange juice being obtained by filtration at 100~110 DEG C
Sterilization treatment 20~60S, subject to sterilization processing terminate carries out sterile filling.
The present invention 20~60S of sterilization treatment at 100~110 DEG C by the orange juice being obtained by filtration, can sufficiently kill orange juice
In bacterium, make orange juice have better shelf lives, while 20~60S short time high temperature sterilizing orange juice will not be made to generate
The problems such as brown stain aoxidizes.
Preferably, the orange juice preparation method the following steps are included:
(a), raw material preparation: harvesting citrus fresh fruit, after storage 5~10 days, the mildew and rot rotten mandarin orange of screening no disease and pests harm, nothing
Tangerine class fresh fruit is stand-by as the raw material for preparing orange juice；
(b), impurity elimination be sliced: the citrus fresh fruit that step (a) screens is allowanced for bark, deseeding, clean up after, cut into slices
Shape, for use；
(c), it pre-processes: the citrus fresh fruit that step (b) is cut into sheet is placed in 120~240min of immersion in colour protecting liquid；
The colour protecting liquid is by citric acid, ascorbic acid, sodium isoascorbate and water with (3~6): (1~3): (0.5~1):
1000 mass ratio configures to obtain；
(d), it squeezes the juice: the sheet citrus fresh fruit after step (c) color protection treatment being squeezed the juice, and slag inclusion juice is heated up
To 90~95 DEG C, 60~120min of destroy the enzyme treatment, the orange juice after enzyme deactivation is then entered into surge tank, surge tank keeps liquid level charging
At the uniform velocity, the orange juice in surge tank is separated with the revolving speed of 4000~4500r/min for amount and speed, and is filled in overcritical filtering
It is filtered processing in setting, obtains orange juice liquid and filter residue；
(e), it sterilizes: 20~60S of sterilization treatment, after treatment subject to sterilization, detection at 100~110 DEG C by orange juice liquid
Orange juice quality after qualified, carry out sterile filling, can be prepared by orange juice.
Technical solution of the present invention is described further below in conjunction with embodiment and comparative example.
Embodiment 1
A kind of preparation method of orange juice, the preparation method comprises the following steps:
(a), raw material preparation: after the citrus fresh fruit of harvesting is stored 5 days, the mildew and rot rotten mandarin orange of screening no disease and pests harm, nothing
Tangerine class fresh fruit is stand-by as the raw material for preparing orange juice；
(b), impurity elimination is sliced: after the citrus fresh fruit that step (a) screens is allowanced for bark deseeding, cleaned up, being cut into slices
Shape, for use；
(c), it pre-processes: the citrus fresh fruit that step (b) is cut into sheet being placed in colour protecting liquid and impregnates 120min；
The colour protecting liquid is matched by citric acid, ascorbic acid, sodium isoascorbate and water with the mass ratio of 3:1:0.5:1000
It sets to obtain；
(d), it squeezes the juice: the sheet citrus fresh fruit after step (c) color protection treatment being squeezed the juice, and slag inclusion juice is heated up
To 90 DEG C, destroy the enzyme treatment 60min, the orange juice after enzyme deactivation is then entered into surge tank, surge tank keeps liquid level inlet amount and speed
At the uniform velocity, the orange juice in surge tank is separated with the revolving speed of 4000r/min, and is filtered place in overcritical filter device
Reason obtains orange juice liquid and filter residue；
(e), sterilize: by orange juice liquid, sterilization treatment 20S, after treatment subject to sterilization detect orange juice quality at 100 DEG C,
After qualification, sterile filling is carried out, can be prepared by orange juice.
Embodiment 2
A kind of preparation method of orange juice, the preparation method comprises the following steps:
(a), raw material preparation: after the citrus fresh fruit of harvesting is stored 10 days, the mildew and rot rotten mandarin orange of screening no disease and pests harm, nothing
Tangerine class fresh fruit is stand-by as the raw material for preparing orange juice；
(b), impurity elimination is sliced: after the citrus fresh fruit that step (a) screens is allowanced for bark deseeding, cleaned up, being cut into slices
Shape, for use；
(c), it pre-processes: the citrus fresh fruit that step (b) is cut into sheet being placed in colour protecting liquid and impregnates 240min；
The colour protecting liquid is configured by citric acid, ascorbic acid, sodium isoascorbate and water with the mass ratio of 6:3:1:1000
It obtains；
(d), it squeezes the juice: the sheet citrus fresh fruit after step (c) color protection treatment being squeezed the juice, and slag inclusion juice is heated up
To 95 DEG C, destroy the enzyme treatment 120min, the orange juice after enzyme deactivation is then entered into surge tank, surge tank keeps liquid level inlet amount and speed
At the uniform velocity, the orange juice in surge tank is separated with the revolving speed of 4500r/min, and is filtered place in overcritical filter device
Reason obtains orange juice liquid and filter residue；
(e), sterilize: by orange juice liquid, sterilization treatment 60S, after treatment subject to sterilization detect orange juice quality at 110 DEG C,
After qualification, sterile filling is carried out, can be prepared by orange juice.
Embodiment 3
A kind of preparation method of orange juice, the preparation method comprises the following steps:
(a), raw material preparation: after the citrus fresh fruit of harvesting is stored 7 days, the mildew and rot rotten mandarin orange of screening no disease and pests harm, nothing
Tangerine class fresh fruit is stand-by as the raw material for preparing orange juice；
(b), impurity elimination is sliced: after the citrus fresh fruit that step (a) screens is allowanced for bark deseeding, cleaned up, being cut into slices
Shape, for use；
(c), it pre-processes: the citrus fresh fruit that step (b) is cut into sheet being placed in colour protecting liquid and impregnates 160min；
The colour protecting liquid is matched by citric acid, ascorbic acid, sodium isoascorbate and water with the mass ratio of 4:1:0.6:1000
It sets to obtain；
(d), it squeezes the juice: the sheet citrus fresh fruit after step (c) color protection treatment being squeezed the juice, and slag inclusion juice is heated up
To 92 DEG C, destroy the enzyme treatment 70min, the orange juice after enzyme deactivation is then entered into surge tank, surge tank keeps liquid level inlet amount and speed
At the uniform velocity, the orange juice in surge tank is separated with the revolving speed of 4100r/min, and is filtered place in overcritical filter device
Reason obtains orange juice liquid and filter residue；
(e), sterilize: by orange juice liquid, sterilization treatment 30S, after treatment subject to sterilization detect orange juice quality at 102 DEG C,
After qualification, sterile filling is carried out, can be prepared by orange juice.
Embodiment 4
A kind of preparation method of orange juice, the preparation method comprises the following steps:
(a), raw material preparation: after the citrus fresh fruit of harvesting is stored 9 days, the mildew and rot rotten mandarin orange of screening no disease and pests harm, nothing
Tangerine class fresh fruit is stand-by as the raw material for preparing orange juice；
(b), impurity elimination is sliced: after the citrus fresh fruit that step (a) screens is allowanced for bark deseeding, cleaned up, being cut into slices
Shape, for use；
(c), it pre-processes: the citrus fresh fruit that step (b) is cut into sheet being placed in colour protecting liquid and impregnates 220min；
The colour protecting liquid is matched by citric acid, ascorbic acid, sodium isoascorbate and water with the mass ratio of 5:3:0.8:1000
It sets to obtain；
(d), it squeezes the juice: the sheet citrus fresh fruit after step (c) color protection treatment being squeezed the juice, and slag inclusion juice is heated up
To 94 DEG C, destroy the enzyme treatment 110min, the orange juice after enzyme deactivation is then entered into surge tank, surge tank keeps liquid level inlet amount and speed
At the uniform velocity, the orange juice in surge tank is separated with the revolving speed of 4400r/min, and is filtered place in overcritical filter device
Reason obtains orange juice liquid and filter residue；
(e), sterilize: by orange juice liquid, sterilization treatment 50S, after treatment subject to sterilization detect orange juice quality at 108 DEG C,
After qualification, sterile filling is carried out, can be prepared by orange juice.
Embodiment 5
A kind of preparation method of orange juice, the preparation method comprises the following steps:
(a), raw material preparation: after the citrus fresh fruit of harvesting is stored 8 days, the mildew and rot rotten mandarin orange of screening no disease and pests harm, nothing
Tangerine class fresh fruit is stand-by as the raw material for preparing orange juice；
(b), impurity elimination is sliced: after the citrus fresh fruit that step (a) screens is allowanced for bark deseeding, cleaned up, being cut into slices
Shape, for use；
(c), it pre-processes: the citrus fresh fruit that step (b) is cut into sheet being placed in colour protecting liquid and impregnates 190min；
The colour protecting liquid is configured by citric acid, ascorbic acid, sodium isoascorbate and water with the mass ratio of 4:2:1:1000
It obtains；
(d), it squeezes the juice: the sheet citrus fresh fruit after step (c) color protection treatment being squeezed the juice, and slag inclusion juice is heated up
To 93 DEG C, destroy the enzyme treatment 90min, the orange juice after enzyme deactivation is then entered into surge tank, surge tank keeps liquid level inlet amount and speed
At the uniform velocity, the orange juice in surge tank is separated with the revolving speed of 4300r/min, and is filtered place in overcritical filter device
Reason obtains orange juice liquid and filter residue；
(e), sterilize: by orange juice liquid, sterilization treatment 40S, after treatment subject to sterilization detect orange juice quality at 105 DEG C,
After qualification, sterile filling is carried out, can be prepared by orange juice.
Comparative example 1
This comparative example is in addition to enzyme-removal temperature is 70 DEG C in step (d), remaining is the same as embodiment 5.
Comparative example 2
This comparative example is in addition to centrifugal rotational speed is 3000r/min in step (d), remaining is the same as embodiment 5.
Experimental example 1
To show that the orange juice of the invention being prepared has the lower technical effect of content of pectin and carbohydrate,
The orange juice that Examples 1 to 5 and comparative example 1,2 are prepared existing spy carries out Vc, pectin and carbon hydrate after standing 60 days
The assay of object (starch), and using commercially available card according to board orange juice as compareing, result is as shown in the table:
The orange juice that the embodiment of the present application 1~5 is prepared as seen from the above table is tieed up in the orange juice based on every 100g orange juice
The content of raw element C is 25~50mg, the content of pectin is 8~15mg, the content of carbohydrate is 2.5~3g, technology effect
Fruit be apparently higher than the commercially available card of control group according to board orange juice, and comparative example 1 is since enzyme-removal temperature is lower, and comparative example 2 is due to centrifugation
Revolving speed is relatively low, and the precipitation of pectin and carbohydrate (starch) and separation degree are poor, and technical effect is far below
The orange juice that the embodiment of the present application 1~5 is prepared.
Further, the orange juice being prepared according to Examples 1 to 5 and comparative example 1,2, and implement respectively according to corresponding
Example or comparative example are divided into 7 groups, and sealing is placed in vial, and orange juice is observed under room temperature within 60,180,360 days pot-lives
Appearance, the situation of change of color, and the Victoria C content of orange juice is analyzed, concrete outcome is as shown in the table:
As seen from the above table, after the orange juice that the embodiment of the present invention 1~5 is prepared stands 360 days at normal temperature, color according to
So in orange-yellow, without containing precipitating suspended matter；And comparative example 1, since enzyme-removal temperature is lower, comparative example 2 is opposite due to centrifugal rotational speed
Lower, the precipitation of pectin and carbohydrate (starch) and separation degree are poor during the preparation process, when standing 180 days,
The color of orange juice produces obvious colour fading, when standing 360 days, there is a large amount of suspensions and sediment；Control group is commercially available
Card according to board orange juice after standing 360 days, also produce apparent fade and the phenomenon that precipitating.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of orange juice, which is characterized in that based on every 100g orange juice, ascorbic content is 25~50mg, fruit in the orange juice
The content of glue is 8~15mg, the content of carbohydrate is 2.5~3g.
2. a kind of preparation method of orange juice according to claim 1, which is characterized in that the described method comprises the following steps:
Color protection treatment will be carried out after citrus fresh fruit peeling slice first, then squeezes the juice to obtain wait locate by the fresh fruit after color protection treatment
Orange juice is managed, then to centrifugal filtration after orange juice to be processed progress destroy the enzyme treatment, obtains orange juice.
3. the preparation method of orange juice according to claim 2, which is characterized in that the color protection treatment is after removing the peel slice
Citrus fresh fruit be soaked in 120~240min in colour protecting liquid.
4. the preparation method of orange juice according to claim 3, which is characterized in that the colour protecting liquid is by citric acid, Vitamin C
Acid, sodium isoascorbate and water composition.
5. the preparation method of orange juice according to claim 4, which is characterized in that citric acid, Vitamin C in the colour protecting liquid
The ratio of acid, sodium isoascorbate and water is (3~6): (1~3): (0.5~1): 1000.
6. the preparation method of orange juice according to claim 2, which is characterized in that the destroy the enzyme treatment is to be warming up to orange juice
90~95 DEG C, handle 60~120min.
7. the preparation method of orange juice according to claim 2, which is characterized in that be centrifuged after the orange juice destroy the enzyme treatment from
Heart revolving speed is 4000~4500r/min.
8. the preparation method of orange juice according to claim 2, which is characterized in that described be filtered into is filled using overcritical filtering
It sets and is filtered.
9. the preparation method of orange juice according to claim 2, which is characterized in that the preparation method further includes will be obtained
The step of orange juice is sterilized.
10. the preparation method of orange juice according to claim 9, which is characterized in that the step of sterilizing is that will filter
The orange juice arrived 20~60S of sterilization treatment at 100~110 DEG C, subject to sterilization processing terminate carries out sterile filling.
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Citations (3)
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| CN104026690A (en) * | 2014-06-23 | 2014-09-10 | 贵阳高新创嘉创业服务有限公司 | Rosa roxbunghii fruit juice and preparation method thereof |
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| CN106551212A (en) * | 2016-09-27 | 2017-04-05 | 姚婷婷 | A kind of orange beverage |
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| CN104026690A (en) * | 2014-06-23 | 2014-09-10 | 贵阳高新创嘉创业服务有限公司 | Rosa roxbunghii fruit juice and preparation method thereof |
| CN104664509A (en) * | 2015-03-23 | 2015-06-03 | 宁夏天瑞产业集团现代农业有限公司 | Fruit and vegetable juice, fruit and vegetable juice beverage and preparation method of fruit and vegetable juice |
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