CN109315659A - A kind of preparation method of nectarine fruit juice - Google Patents
A kind of preparation method of nectarine fruit juice Download PDFInfo
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- CN109315659A CN109315659A CN201811156635.5A CN201811156635A CN109315659A CN 109315659 A CN109315659 A CN 109315659A CN 201811156635 A CN201811156635 A CN 201811156635A CN 109315659 A CN109315659 A CN 109315659A
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- nectarine
- fruit juice
- preparation
- slurries
- juice according
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- 235000006029 Prunus persica var nucipersica Nutrition 0.000 title claims abstract description 70
- 244000017714 Prunus persica var. nucipersica Species 0.000 title claims abstract description 70
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 238000001914 filtration Methods 0.000 claims abstract description 27
- 239000002002 slurry Substances 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 23
- 239000000654 additive Substances 0.000 claims abstract description 18
- 230000000996 additive effect Effects 0.000 claims abstract description 18
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 239000002253 acid Substances 0.000 claims abstract description 12
- 239000000919 ceramic Substances 0.000 claims abstract description 12
- 239000012528 membrane Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000005360 mashing Methods 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000009923 sugaring Methods 0.000 claims abstract description 4
- 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
- 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 22
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 12
- 241001122767 Theaceae Species 0.000 claims description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 12
- 235000013824 polyphenols Nutrition 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 11
- 229930003268 Vitamin C Natural products 0.000 claims description 11
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 11
- 235000018417 cysteine Nutrition 0.000 claims description 11
- 235000019154 vitamin C Nutrition 0.000 claims description 11
- 239000011718 vitamin C Substances 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 229940082509 xanthan gum Drugs 0.000 claims description 11
- 235000010493 xanthan gum Nutrition 0.000 claims description 11
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 10
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 10
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 9
- 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 8
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 8
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 8
- 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 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 125000000647 trehalose group Chemical group 0.000 claims description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 claims 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 12
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 8
- 238000010792 warming Methods 0.000 description 8
- 238000000034 method Methods 0.000 description 5
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 239000011260 aqueous acid Substances 0.000 description 4
- 235000013944 peach juice Nutrition 0.000 description 3
- 238000002834 transmittance Methods 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 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 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011814 protection agent Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 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
- 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
- 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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/62—Clouding agents; Agents to improve the cloud-stability
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Water Supply & Treatment (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of preparation method of nectarine fruit juice, include the following steps: to take nectarine meat cubelets, add water and color stabilizer, mashing obtains slurries；Slurries are taken to digest, coarse filtration, refined filtration, sugaring adjusting sugar-acid ratio, then additive, dissolves by heating, and sterilizing obtains nectarine fruit juice, wherein is digested with pectase and cellulase, carries out refined filtration with ceramic membrane.Crushing juice rate of the present invention is high, and nutritional ingredient is high.
Description
Technical field
The present invention relates to nectarine processing technique field more particularly to a kind of preparation methods of nectarine fruit juice.
Background technique
China's nectarine yield is big, and nectarine moisture content is higher, sweet and sour taste.Nectarine belongs to typical climacteric type fruit
Real, since the picking time of nectarine is short, listing is relatively concentrated, and juice fleshiness is tender, is easily rotted, be there is no significant effect about nectarine at present
And safety measures at low cost, therefore the fresh food phase of nectarine is extremely short.People are often made into the products such as can, preserved peach, peach juice.
During preparing peach juice at present, however it remains the problem of crushing juice rate is low, and nutritional ingredient is lower, and taste is bad, and peach juice is easy brown stain.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of preparation method of nectarine fruit juice, the present invention
Crushing juice rate is high, and nutritional ingredient is high.
A kind of preparation method of nectarine fruit juice proposed by the present invention, includes the following steps: to take nectarine meat cubelets, adds water and color protection
Agent, mashing obtain slurries；Slurries are taken to digest, coarse filtration, refined filtration, sugaring adjusting sugar-acid ratio, then additive, dissolves by heating, sterilizing
Obtain nectarine fruit juice, wherein digested with pectase and cellulase, carry out refined filtration with ceramic membrane.
Preferably, the temperature of enzymatic hydrolysis is 45-50 DEG C, enzymolysis time 2.5-3.5h.
Preferably, slurries, pectase, cellulase weight ratio be 100:0.08-0.1:0.05-0.07.
Preferably, it is 200-250KD that ceramic membrane, which is molecular cut off,.
Preferably, sugar-acid ratio 30-32.
Preferably, the screen number of coarse filtration is 100-150 mesh.
Preferably, the temperature of sterilizing is 90-100 DEG C, sterilization time 5-7min.
Preferably, the partial size of nectarine meat cubelets is 2-4cm.
Preferably, for nectarine through washing, mass fraction is that 0.05-0.07wt% aqueous citric acid solution impregnates 3-4min, washing
Afterwards, stoning dices to obtain nectarine meat cubelets.
Preferably, color stabilizer be citric acid, cysteine, wherein citric acid, cysteine weight ratio be 1.5-2:1.
Preferably, sugar is trehalose.
Preferably, additive is tea polyphenols, vitamin C, sodium carboxymethylcellulose, xanthan gum, wherein tea polyphenols, dimension life
Plain C, sodium carboxymethylcellulose, xanthan gum weight ratio be 5-10:5-10:4-6:3-5.
Preferably, nectarine meat cubelets, water, color stabilizer weight ratio be 65-75:25-35:0.15-0.2.
Preferably, slurries, sugar, additive weight ratio be 100:4-6:0.3-0.5.
The present invention selects pectase and cellulase to cooperate with suitable proportion, digests to nectarine slurries, decomposes
Pectin and cellulose in slurries, make it be transformed into the substances such as the oligogalacturonans of small-molecular-weight and glucose, drop significantly
The viscosity of low slurries so that crushing juice rate be significantly increased, and can be such that muddy particle agglomerates rapidly, do standard for the coarse filtration of next step
It is standby；Suitable enzymolysis process is selected, crushing juice rate and nutritional ingredient of the invention can be further increased；Selection is suitable for retaining molecule
The ceramic membrane of amount, can be with leaching impurity, so that juice clarification, and avoids loss nutritional ingredient, and do not have to addition with ceramic membrane
Precipitating reagent avoids the introducing of precipitating reagent；The suitable sugar-acid ratio of control, increases mouthfeel of the invention；The size of nectarine meat cubelets is limited,
Facilitate mashing to handle, when preparing nectarine meat cubelets, impregnates nectarine with the aqueous citric acid solution of suitable concentration, avoid the oxidation of nectarine
And discoloration, avoid nutrient loss；It selects citric acid, cysteine, tea polyphenols, vitamin C to cooperate, increases the present invention
Antioxygenic property and maintain the color of fruit juice, avoid brown stain, in different step, citric acid, cysteine and tea is added in substep
Polyphenol, vitamin C can further avoid juice browning, maintain the color of fruit juice；Sodium carboxymethylcellulose, xanthan gum are mutual
Cooperation can increase stability of the invention；Trehalose can further improve mouthfeel of the invention and will not cause blood glucose wave
It is dynamic；The ratio of each substance is adjusted, mouthfeel of the invention is further improved.
Specific embodiment
In the following, technical solution of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of preparation method of nectarine fruit juice includes the following steps: to take nectarine meat cubelets, add water and color stabilizer, mashing obtains
Slurries；Slurries are taken to digest, coarse filtration, refined filtration, sugaring adjusting sugar-acid ratio, then additive, dissolves by heating, and sterilizing obtains nectarine fruit
Juice, wherein digested with pectase and cellulase, carry out refined filtration with ceramic membrane.
Embodiment 2
A kind of preparation method of nectarine fruit juice includes the following steps: nectarine through washing, and mass fraction is 0.05wt% lemon
Aqueous acid impregnates 4min, and after washing, stoning dices to obtain the nectarine meat cubelets that partial size is 2-4cm, takes nectarine meat cubelets, Jia Shui and shield
Toner, mashing obtain slurries；Slurries are taken, are warming up to 45 DEG C, 3.5h is digested, sieves with 100 mesh sieve coarse filtration, refined filtration adds trehalose to adjust
Sugar-acid ratio is 32, then additive, is dissolved by heating, and is warming up to 90 DEG C, sterilizing 7min obtains nectarine fruit juice, wherein uses pectase
It is digested with cellulase, carries out refined filtration with the ceramic membrane that molecular cut off is 200KD.
Embodiment 3
A kind of preparation method of nectarine fruit juice includes the following steps: nectarine through washing, and mass fraction is .07wt% lemon
Aqueous acid impregnates 3min, and after washing, stoning dices to obtain the nectarine meat cubelets that partial size is 2-4cm, takes nectarine meat cubelets, Jia Shui and shield
Toner, mashing obtain slurries；Slurries are taken, are warming up to 50 DEG C, digest 2.5h, cross 150 mesh coarse filtration, refined filtration adds trehalose to adjust
Sugar-acid ratio is 30, then additive, is dissolved by heating, and is warming up to 100 DEG C, sterilizing 5min obtains nectarine fruit juice, wherein uses pectase
It is digested with cellulase, carries out refined filtration with the ceramic membrane that molecular cut off is 250KD, wherein color stabilizer is citric acid, half
Cystine, wherein citric acid, cysteine weight ratio be 1.5:1, additive be tea polyphenols, vitamin C, carboxymethyl cellulose
Plain sodium, xanthan gum, wherein tea polyphenols, vitamin C, sodium carboxymethylcellulose, xanthan gum weight ratio be 10:5:6:3, nectarine
Meat cubelets, water, color stabilizer weight ratio be 75:25:0.2, slurries, trehalose, additive weight ratio be 100:4:0.5.
Embodiment 4
A kind of preparation method of nectarine fruit juice includes the following steps: nectarine through washing, and mass fraction is 0.055wt% lemon
Lemon aqueous acid impregnates 3.8min, and after washing, stoning dices to obtain the nectarine meat cubelets that partial size is 2-4cm, takes nectarine meat cubelets, adds water
And color stabilizer, mashing obtain slurries；Slurries are taken, are warming up to 46 DEG C, 3.2h is digested, sieves with 100 mesh sieve coarse filtration, refined filtration adds trehalose
Adjusting sugar-acid ratio is 31.5, then additive, is dissolved by heating, and is warming up to 93 DEG C, sterilizing 6.5min obtains nectarine fruit juice, wherein
It is digested with pectase and cellulase, carries out refined filtration with the ceramic membrane that molecular cut off is 200KD, wherein color stabilizer is
Citric acid, cysteine, wherein citric acid, cysteine weight ratio be 2:1, additive be tea polyphenols, vitamin C, carboxylic first
Base sodium cellulosate, xanthan gum, wherein tea polyphenols, vitamin C, sodium carboxymethylcellulose, xanthan gum weight ratio be 5:10:4:
5, nectarine meat cubelets, water, color stabilizer weight ratio be 65:35:0.15, slurries, trehalose, additive weight ratio be 100:6:
0.3。
Embodiment 5
A kind of preparation method of nectarine fruit juice includes the following steps: nectarine through washing, and mass fraction is 0.065wt% lemon
Lemon aqueous acid impregnates 3.2min, and after washing, stoning dices to obtain the nectarine meat cubelets that partial size is 2-4cm, takes nectarine meat cubelets, adds water
And color stabilizer, mashing obtain slurries；Slurries are taken, are warming up to 48 DEG C, digest 2.8h, cross 150 mesh coarse filtration, refined filtration adds trehalose
Adjusting sugar-acid ratio is 30.5, then additive, is dissolved by heating, and is warming up to 97 DEG C, sterilizing 5.5min obtains nectarine fruit juice, wherein
It is digested with pectase and cellulase, carries out refined filtration with the ceramic membrane that molecular cut off is 250KD, wherein color stabilizer is
Citric acid, cysteine, wherein citric acid, cysteine weight ratio be 1.7:1, additive be tea polyphenols, vitamin C, carboxylic
Sodium carboxymethylcellulose pyce, xanthan gum, wherein tea polyphenols, vitamin C, sodium carboxymethylcellulose, xanthan gum weight ratio be 7:7:5:
4, nectarine meat cubelets, water, color stabilizer weight ratio be 70:30:0.17, slurries, trehalose, additive weight ratio be 100:5:
0.4。
Crushing juice rate, reduced sugar and the light transmittance for the nectarine fruit juice that detection embodiment 1-5 is obtained, and obtained with conventional juice press method
The nectarine fruit juice arrived is control group, as a result as follows:
| Project | Crushing juice rate % | Content of reducing sugar g/100g | Total acid g/l | Light transmittance % |
| Embodiment 1 | 76.8 | 2.43 | 0.51 | 94.6 |
| Embodiment 2 | 79.1 | 2.75 | 0.48 | 96.5 |
| Embodiment 3 | 77.9 | 2.66 | 0.50 | 95.1 |
| Embodiment 4 | 79.5 | 2.84 | 0.47 | 97.2 |
| Embodiment 5 | 80.1 | 3.01 | 0.46 | 97.8 |
| Control group | 54.3 | 1.57 | 0.55 | 87.3 |
As can be seen from the above table, crushing juice rate of the present invention is high, and light transmittance is good, and nutritional ingredient is high.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (10)
1. a kind of preparation method of nectarine fruit juice, which comprises the steps of: nectarine meat cubelets are taken, water and color stabilizer are added,
Mashing obtains slurries；Slurries are taken to digest, coarse filtration, refined filtration, sugaring adjusting sugar-acid ratio, then additive, dissolves by heating, and sterilizing obtains
Nectarine fruit juice, wherein digested with pectase and cellulase, carry out refined filtration with ceramic membrane.
2. the preparation method of nectarine fruit juice according to claim 1, which is characterized in that the temperature of enzymatic hydrolysis is 45-50 DEG C, enzymatic hydrolysis
Time is 2.5-3.5h.
3. the preparation method of nectarine fruit juice according to claim 1 or claim 2, which is characterized in that slurries, pectase, cellulase
Weight ratio be 100:0.08-0.1:0.05-0.07.
4. the preparation method of any one of -3 nectarine fruit juice according to claim 1, which is characterized in that ceramic membrane is retention molecule
Amount is 200-250KD.
5. the preparation method of any one of -4 nectarine fruit juice according to claim 1, which is characterized in that sugar-acid ratio 30-32.
6. the preparation method of any one of -5 nectarine fruit juice according to claim 1, which is characterized in that the screen number of coarse filtration is
100-150 mesh；Preferably, the temperature of sterilizing is 90-100 DEG C, sterilization time 5-7min.
7. the preparation method of any one of -6 nectarine fruit juice according to claim 1, which is characterized in that the partial size of nectarine meat cubelets is
2-4cm；Preferably, for nectarine through washing, mass fraction is that 0.05-0.07wt% aqueous citric acid solution impregnates 3-4min, after washing,
Stoning dices to obtain nectarine meat cubelets.
8. the preparation method of any one of -7 nectarine fruit juice according to claim 1, which is characterized in that color stabilizer be citric acid,
Cysteine, wherein citric acid, cysteine weight ratio be 1.5-2:1.
9. the preparation method of any one of -8 nectarine fruit juice according to claim 1, which is characterized in that sugar is trehalose；It is preferred that
Ground, additive are tea polyphenols, vitamin C, sodium carboxymethylcellulose, xanthan gum, wherein tea polyphenols, vitamin C, carboxymethyl are fine
Tie up plain sodium, the weight ratio of xanthan gum is 5-10:5-10:4-6:3-5.
10. the preparation method of any one of -9 nectarine fruit juice according to claim 1, which is characterized in that nectarine meat cubelets, water, shield
The weight ratio of toner is 65-75:25-35:0.15-0.2；Preferably, slurries, sugar, additive weight ratio be 100:4-6:
0.3-0.5。
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| CN110574850A (en) * | 2019-10-12 | 2019-12-17 | 西藏天虹科技股份有限责任公司 | Preparation method of nectarine fruit juice beverage |
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