CN111938050A - Method for producing fresh pomegranate juice at low temperature - Google Patents
Method for producing fresh pomegranate juice at low temperature Download PDFInfo
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- CN111938050A CN111938050A CN202010802102.0A CN202010802102A CN111938050A CN 111938050 A CN111938050 A CN 111938050A CN 202010802102 A CN202010802102 A CN 202010802102A CN 111938050 A CN111938050 A CN 111938050A
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- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 title claims abstract description 136
- 235000013525 pomegranate juice Nutrition 0.000 title claims abstract description 136
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 241000219991 Lythraceae Species 0.000 claims abstract description 39
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 18
- 238000005189 flocculation Methods 0.000 claims abstract description 17
- 230000016615 flocculation Effects 0.000 claims abstract description 17
- 239000011550 stock solution Substances 0.000 claims abstract description 17
- 238000007872 degassing Methods 0.000 claims abstract description 16
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
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- 239000011668 ascorbic acid Substances 0.000 claims abstract description 7
- 239000000440 bentonite Substances 0.000 claims abstract description 6
- 229910000278 bentonite Inorganic materials 0.000 claims abstract description 6
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000007071 enzymatic hydrolysis Effects 0.000 claims abstract description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims abstract description 6
- RMAQACBXLXPBSY-UHFFFAOYSA-N silicic acid Chemical compound O[Si](O)(O)O RMAQACBXLXPBSY-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims description 25
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 17
- 238000010438 heat treatment Methods 0.000 claims description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 15
- 238000011049 filling Methods 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 239000010963 304 stainless steel Substances 0.000 claims description 11
- 229910000589 SAE 304 stainless steel Inorganic materials 0.000 claims description 11
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 11
- 239000001301 oxygen Substances 0.000 claims description 11
- 229910052760 oxygen Inorganic materials 0.000 claims description 11
- 239000012528 membrane Substances 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000001913 cellulose Substances 0.000 claims description 8
- 235000010980 cellulose Nutrition 0.000 claims description 8
- 229920002678 cellulose Polymers 0.000 claims description 8
- 229910052757 nitrogen Inorganic materials 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000005352 clarification Methods 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000007789 gas Substances 0.000 claims description 4
- 238000009849 vacuum degassing Methods 0.000 claims description 3
- 108010059820 Polygalacturonase Proteins 0.000 abstract description 3
- 108010093305 exopolygalacturonase Proteins 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
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Abstract
The invention discloses a method for producing fresh pomegranate juice at low temperature, selecting pomegranate fruit, cleaning, removing peel and diaphragm of the pomegranate fruit to obtain seed-containing pomegranate berry, sending the seed-containing pomegranate berry into an air bag squeezer for squeezing to obtain turbid pomegranate juice stock solution, separating the pomegranate juice stock solution to obtain pomegranate juice and pomace, degassing the pomegranate juice, adding ascorbic acid Vc and citric acid into the degassed pomegranate juice, adding pectinase with the content of 0.04-0.08 per mill, 0.4-0.6 per mill bentonite and 0.015-0.04 per mill silica sol into the heated pomegranate juice, passing the enzymatic hydrolysis and flocculation clarified pomegranate juice through a first duplex filter to obtain filtered pomegranate juice, the pomegranate juice is heated to 80-90 ℃ through a plate-and-frame heat exchanger and kept for 25-35 seconds, and then is rapidly cooled to 22-25 ℃ within 5-10 minutes. By the preparation method provided by the invention, fresh pomegranate juice with uniform color can be obtained.
Description
Technical Field
The invention relates to the technical field of low-temperature production of fresh pomegranate juice, in particular to a method for producing fresh pomegranate juice at a low temperature.
Background
The pomegranate juice contains various amino acids and trace elements, and has the functions of helping digestion, resisting gastric ulcer, softening blood vessels, reducing blood fat and blood sugar, reducing cholesterol and the like.
At present, the pomegranate is processed by a squeezing method at a high speed, but the main product squeezed juice is a mixed liquid obtained by crushing peels, films, meat and seeds, is heavy in bitter and astringent taste and is polluted by various bacteria, so that the subsequent processing is difficult, and therefore, a method for producing fresh pomegranate juice at a low temperature is provided for solving the problems.
Disclosure of Invention
The invention aims to provide a method for producing fresh pomegranate juice at low temperature, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for producing fresh pomegranate juice at low temperature comprises the following steps:
selecting and cleaning pomegranate fruits;
removing peel and septum of said pomegranate fruit to obtain seed-containing pomegranate berries;
sending the pomegranate berries containing the seeds into an air bag squeezer for squeezing to obtain turbid pomegranate juice stock solution;
repeatedly adding 304 stainless steel ice blocks into the turbid pomegranate juice stock solution for many times, stirring, and separating out 304 stainless steel ice blocks after stirring for 10-20 minutes;
separating the pomegranate juice stock solution to obtain pomegranate juice and pomace;
degassing the pomegranate juice;
color protection: adding ascorbic acid Vc and citric acid into degassed fructus Punicae Granati juice, with the addition amount of 0.05-0.1 ‰ and 0.01-0.015 ‰.
Heating the color-protected pomegranate juice at 45-55 ℃;
enzymolysis, flocculation and clarification: adding 0.04-0.08 ‰ pectase, 0.4-0.6 ‰ bentonite and 0.015-0.04 ‰ silica sol into the heated pomegranate juice, and standing for 6-8 hr to precipitate pectin, starch and cellulose in pomegranate juice;
the enzymatic hydrolysis and flocculation clarified pomegranate juice is filtered by a first duplex filter to obtain the pomegranate juice;
heating the pomegranate juice to 80-90 ℃ through a plate-and-frame heat exchanger, keeping the temperature for 25-35 seconds, then quickly cooling to 22-25 ℃ within 5-10 minutes, and repeating the heating and cooling steps at least twice;
cooling the cooled pomegranate juice to 0-4 ℃ by using a quick freezer;
filtering the cooled pomegranate juice by adopting a second duplex filter in an ultra-clean filtering workshop, wherein the indoor environment reaches 100 levels;
in an ultra-clean filling workshop, the indoor environment reaches 100 grades, and under the aseptic state, a vacuum negative pressure conjoined filling machine is adopted to fill the filtered pomegranate juice into an aseptic empty bottle at an aseptic low temperature, and meanwhile, the bottle is sealed;
labeling;
storing at 0-4 deg.C.
Preferably, the degassing treatment of pomegranate juice adopts a gas replacement method to discharge oxygen, and specifically comprises the following steps:
injecting the separated pomegranate juice into a U-shaped pipe with the caliber not more than 50mm, wherein the motion track of the pomegranate juice in the U-shaped pipe is parallel to the horizontal plane;
injecting 20-150 ml/min nitrogen into the U-shaped pipe from bottom to top below the U-shaped pipe;
and oxygen and nitrogen are discharged from the U-shaped pipe from the lower part to the upper part above the U-shaped pipe.
Preferably, the degassing treatment of pomegranate juice adopts a vacuum degassing mode to discharge oxygen, and specifically comprises the following steps:
the pomegranate juice is sprayed out of the degasser through a sterile atomizer, and the atomizing area reaches 2/3 in the internal space of the degasser;
the air in the degasser was evacuated by a vacuum.
Preferably, the filter membranes in the first duplex filter adopt a 3.0-2.0um series connection mode.
Preferably, the filter membranes in the second duplex filter adopt a series connection mode of 0.45-0.23 um.
Preferably, the sterile empty bottle and the bottle cap thereof are washed by pure water and dried, and are sterilized by ultraviolet rays in sections of bands 2400 and 2800.
Compared with the prior art, the invention has the beneficial effects that: the method of the invention can obtain fresh pomegranate juice without bitter taste and with uniform juice color.
Repeated a lot of interpolation 304 stainless steel ice-cubes and stirring can make the pomegranate pulp in the stoste obtain abundant extrusion in cloudy form pomegranate juice stoste, improves the juice rate of pomegranate, and the stoste that the ice-cube can also guarantee the stirring process simultaneously is in low temperature state for fruit juice has better taste.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a method for producing fresh pomegranate juice at low temperature comprises the following steps:
example 1:
step 101: selecting and cleaning the pomegranate fruits, wherein the selection standard of the pomegranate fruits is to select pomegranate varieties which have no insect damage, no rot and moderate sugar and acid and are in the mature period. Pomegranate can be stained with some dust or earth in picking and transportation, in order to prevent that the next process can be brought on the pomegranate seed grain, need wash with clear water.
Step 102: peeling and removing a septum, and removing the peel and the septum of the pomegranate fruit to obtain seed-containing pomegranate berries;
step 103: squeezing, namely sending the pomegranate berries containing the seeds into an air bag squeezer to squeeze to obtain turbid pomegranate juice stock solution;
step 1031: repeatedly adding 304 stainless steel ice blocks into the turbid pomegranate juice stock solution for many times, stirring, and separating out 304 stainless steel ice blocks after stirring for 10-20 minutes;
step 104: coarse filtering and separating, namely filtering and separating the pomegranate juice stock solution by adopting an 80-mesh duplex filter to obtain pomegranate juice and fruit residues;
step 105: degassing, namely degassing the pomegranate juice;
the degassing treatment adopts a gas replacement method to discharge oxygen, and specifically comprises the following steps:
injecting the separated pomegranate juice into a U-shaped pipe with the caliber not more than 50mm, wherein the motion track of the pomegranate juice in the U-shaped pipe is parallel to the horizontal plane;
injecting 20 ml/min nitrogen into the U-shaped pipe from bottom to top below the U-shaped pipe;
and oxygen and nitrogen are discharged from the U-shaped pipe from the lower part to the upper part above the U-shaped pipe.
Step 106: color protection: adding ascorbic acid Vc and citric acid into degassed fructus Punicae Granati juice, with the addition amount of 0.05 ‰ and 0.01 ‰.
Step 107: heating, namely heating the color-protected pomegranate juice, and controlling the temperature to be 45 ℃;
step 108: enzymolysis, flocculation and clarification, adding 0.04 per mill pectinase, 0.4 per mill bentonite and 0.015 per mill silica sol into the heated pomegranate juice, and standing for 6 hours to precipitate pectin, starch and cellulose in the pomegranate juice; the heated pomegranate juice is rapidly subjected to enzymolysis and flocculation, the content of insoluble components such as pectase, starch, cellulose and the like in the pomegranate juice can be reduced by the enzymolysis, the clarity of the juice is improved, the juice is not easy to precipitate, and the quality of the juice is greatly improved.
Step 109: fine filtering, namely passing the enzymatic hydrolysis and flocculation clarified pomegranate juice through a first duplex filter to obtain filtered pomegranate juice; the pomegranate juice after enzymolysis and flocculation contains some dangerous small particles which are difficult to observe by naked eyes, clear and transparent pomegranate juice is obtained after duplex filtration, and a filter membrane in the first duplex filter adopts a 3.0-2.0um serial connection mode.
Step 110: enzyme deactivation treatment, wherein the enzyme deactivation treatment is carried out on the filtered pomegranate juice as soon as possible in order to reduce undesirable phenomena such as color change, taste change and the like of the juice caused by enzyme, and the enzyme deactivation treatment specifically comprises the following steps: heating the pomegranate juice to 80 ℃ through a plate-and-frame heat exchanger, keeping the temperature for 25 seconds, then quickly cooling the pomegranate juice to 22 ℃ within 5 minutes, and repeating the heating and cooling steps twice;
step 111: rapidly cooling, and cooling the cooled pomegranate juice to 0 ℃ by using a quick freezer;
step 112: sterile filtering, namely filtering the cooled pomegranate juice by adopting a second duplex filter in an ultra-clean filtering workshop when the indoor environment reaches 100 levels; and the filter membranes in the second duplex filter adopt a 0.45-0.23um serial connection mode.
Step 113: aseptic filling, namely filling the filtered pomegranate juice into an aseptic empty bottle in an ultra-clean filling workshop by adopting a vacuum negative pressure conjoined filling machine in an aseptic state under the condition that the indoor environment reaches 100 grade, and sealing the bottle; wherein the sterile empty bottle and the bottle cap thereof are washed and dried by pure water, and are sterilized by ultraviolet rays in the 2400 waveband section.
Step 114: labeling;
step 115: obtaining the fresh pomegranate juice and storing at the temperature of 0 ℃.
Example 2:
step 101: selecting and cleaning the pomegranate fruits, wherein the selection standard of the pomegranate fruits is to select pomegranate varieties which have no insect damage, no rot and moderate sugar and acid and are in the mature period. Pomegranate can be stained with some dust or earth in picking and transportation, in order to prevent that the next process can be brought on the pomegranate seed grain, need wash with clear water.
Step 102: peeling and removing a septum, and removing the peel and the septum of the pomegranate fruit to obtain seed-containing pomegranate berries;
step 103: squeezing, namely sending the pomegranate berries containing the seeds into an air bag squeezer to squeeze to obtain turbid pomegranate juice stock solution;
step 1031: repeatedly adding 304 stainless steel ice blocks into the turbid pomegranate juice stock solution for many times, stirring, and separating out 304 stainless steel ice blocks after stirring for 10-20 minutes;
step 104: coarse filtering and separating, namely filtering and separating the pomegranate juice stock solution by adopting an 80-mesh duplex filter to obtain pomegranate juice and fruit residues;
step 105: degassing, namely degassing the pomegranate juice;
the degassing treatment adopts a gas replacement method to discharge oxygen, and specifically comprises the following steps:
injecting the separated pomegranate juice into a U-shaped pipe with the caliber not more than 50mm, wherein the motion track of the pomegranate juice in the U-shaped pipe is parallel to the horizontal plane;
injecting 80 ml/min nitrogen into the U-shaped pipe from bottom to top below the U-shaped pipe;
and oxygen and nitrogen are discharged from the U-shaped pipe from the lower part to the upper part above the U-shaped pipe.
Step 106: color protection: ascorbic acid Vc and citric acid are added into the degassed pomegranate juice, and the addition amount of the ascorbic acid Vc and the citric acid is 0.08 per mill and 0.012 per mill.
Step 107: heating, namely heating the color-protected pomegranate juice, and controlling the temperature to be 50 ℃;
step 108: enzymolysis, flocculation and clarification, adding 0.06 thousandth pectase, 0.5 thousandth bentonite and 0.025 thousandth silica sol into the heated pomegranate juice, and standing for 7 hours to precipitate pectin, starch and cellulose in the pomegranate juice; the heated pomegranate juice is rapidly subjected to enzymolysis and flocculation, the content of insoluble components such as pectase, starch, cellulose and the like in the pomegranate juice can be reduced by the enzymolysis, the clarity of the juice is improved, the juice is not easy to precipitate, and the quality of the juice is greatly improved.
Step 109: fine filtering, namely passing the enzymatic hydrolysis and flocculation clarified pomegranate juice through a first duplex filter to obtain filtered pomegranate juice; the pomegranate juice after enzymolysis and flocculation contains some dangerous small particles which are difficult to observe by naked eyes, clear and transparent pomegranate juice is obtained after duplex filtration, and a filter membrane in the first duplex filter adopts a 3.0-2.0um serial connection mode.
Step 110: enzyme deactivation treatment, wherein the enzyme deactivation treatment is carried out on the filtered pomegranate juice as soon as possible in order to reduce undesirable phenomena such as color change, taste change and the like of the juice caused by enzyme, and the enzyme deactivation treatment specifically comprises the following steps: heating the pomegranate juice to 85 ℃ through a plate-and-frame heat exchanger, keeping the temperature for 30 seconds, then quickly cooling the pomegranate juice to 23 ℃ within 7 minutes, and repeating the heating and cooling steps for three times;
step 111: rapidly cooling, and cooling the cooled pomegranate juice to 2 ℃ by using a quick freezer;
step 112: sterile filtering, namely filtering the cooled pomegranate juice by adopting a second duplex filter in an ultra-clean filtering workshop when the indoor environment reaches 100 levels; and the filter membranes in the second duplex filter adopt a 0.45-0.23um serial connection mode.
Step 113: aseptic filling, namely filling the filtered pomegranate juice into an aseptic empty bottle in an ultra-clean filling workshop by adopting a vacuum negative pressure conjoined filling machine in an aseptic state under the condition that the indoor environment reaches 100 grade, and sealing the bottle; wherein the sterile empty bottle and the bottle cap thereof are washed by pure water and dried, and are sterilized by ultraviolet rays in the 2600 sections.
Step 114: labeling;
step 115: obtaining the finished product of fresh pomegranate juice and storing at the temperature of 2 ℃.
Example 3:
step 101: selecting and cleaning the pomegranate fruits, wherein the selection standard of the pomegranate fruits is to select pomegranate varieties which have no insect damage, no rot and moderate sugar and acid and are in the mature period. Pomegranate can be stained with some dust or earth in picking and transportation, in order to prevent that the next process can be brought on the pomegranate seed grain, need wash with clear water.
Step 102: peeling and removing a septum, and removing the peel and the septum of the pomegranate fruit to obtain seed-containing pomegranate berries;
step 103: squeezing, namely sending the pomegranate berries containing the seeds into an air bag squeezer to squeeze to obtain turbid pomegranate juice stock solution;
step 1031: repeatedly adding 304 stainless steel ice blocks into the turbid pomegranate juice stock solution for many times, stirring, and separating out 304 stainless steel ice blocks after stirring for 10-20 minutes;
step 104: coarse filtering and separating, namely filtering and separating the pomegranate juice stock solution by adopting an 80-mesh duplex filter to obtain pomegranate juice and fruit residues;
step 105: degassing, namely degassing the pomegranate juice;
the degassing treatment adopts a vacuum degassing mode to discharge oxygen, and specifically comprises the following steps:
the pomegranate juice is sprayed out of the degasser through a sterile atomizer, and the atomizing area reaches 2/3 in the internal space of the degasser;
the air in the degasser was then evacuated by a vacuum.
Step 106: color protection: adding ascorbic acid Vc and citric acid into degassed fructus Punicae Granati juice, with the addition amount of 0.1 ‰ and 0.015 ‰.
Step 107: heating, namely heating the color-protected pomegranate juice, and controlling the temperature to be 55 ℃;
step 108: enzymolysis, flocculation and clarification, adding 0.08 ‰ pectinase, 0.6 ‰ bentonite and 0.04 ‰ silica sol into the heated pomegranate juice, and standing for 8 hr to precipitate pectin, starch and cellulose in pomegranate juice; the heated pomegranate juice is rapidly subjected to enzymolysis and flocculation, the content of insoluble components such as pectase, starch, cellulose and the like in the pomegranate juice can be reduced by the enzymolysis, the clarity of the juice is improved, the juice is not easy to precipitate, and the quality of the juice is greatly improved.
Step 109: fine filtering, namely passing the enzymatic hydrolysis and flocculation clarified pomegranate juice through a first duplex filter to obtain filtered pomegranate juice; the pomegranate juice after enzymolysis and flocculation contains some dangerous small particles which are difficult to observe by naked eyes, clear and transparent pomegranate juice is obtained after duplex filtration, and a filter membrane in the first duplex filter adopts a 3.0-2.0um serial connection mode.
Step 110: enzyme deactivation treatment, wherein the enzyme deactivation treatment is carried out on the filtered pomegranate juice as soon as possible in order to reduce undesirable phenomena such as color change, taste change and the like of the juice caused by enzyme, and the enzyme deactivation treatment specifically comprises the following steps: heating the pomegranate juice to 90 ℃ through a plate-and-frame heat exchanger, keeping the temperature for 35 seconds, and then rapidly cooling the pomegranate juice to 25 ℃ within 10 minutes;
step 111: rapidly cooling, and cooling the cooled pomegranate juice to 4 ℃ by using a quick freezer;
step 112: sterile filtering, namely filtering the cooled pomegranate juice by adopting a second duplex filter in an ultra-clean filtering workshop when the indoor environment reaches 100 levels; and the filter membranes in the second duplex filter adopt a 0.45-0.23um serial connection mode.
Step 113: aseptic filling, namely filling the filtered pomegranate juice into an aseptic empty bottle in an ultra-clean filling workshop by adopting a vacuum negative pressure conjoined filling machine in an aseptic state under the condition that the indoor environment reaches 100 grade, and sealing the bottle; wherein the sterile empty bottle and its cap are rinsed with pure water and blown dry, and sterilized with ultraviolet rays in the 2800 band section.
Step 114: labeling;
step 115: obtaining the fresh pomegranate juice and storing at 4 ℃.
Through the three embodiments, the fresh pomegranate juice without bitter taste and with uniform juice color can be obtained.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The method for producing the fresh pomegranate juice at low temperature is characterized by comprising the following steps:
selecting and cleaning pomegranate fruits;
removing peel and septum of said pomegranate fruit to obtain seed-containing pomegranate berries;
sending the pomegranate berries containing the seeds into an air bag squeezer for squeezing to obtain turbid pomegranate juice stock solution;
repeatedly adding 304 stainless steel ice blocks into the turbid pomegranate juice stock solution for many times, stirring, and separating out 304 stainless steel ice blocks after stirring for 10-20 minutes;
separating the pomegranate juice stock solution to obtain pomegranate juice and pomace;
degassing the pomegranate juice;
color protection: adding ascorbic acid Vc and citric acid into degassed fructus Punicae Granati juice, with the addition amount of 0.05-0.1 ‰ and 0.01-0.015 ‰;
heating the color-protected pomegranate juice at 45-55 ℃;
enzymolysis, flocculation and clarification: adding 0.04-0.08 ‰ pectase, 0.4-0.6 ‰ bentonite and 0.015-0.04 ‰ silica sol into the heated pomegranate juice, and standing for 6-8 hr to precipitate pectin, starch and cellulose in pomegranate juice;
the enzymatic hydrolysis and flocculation clarified pomegranate juice is filtered by a first duplex filter to obtain the pomegranate juice;
heating the pomegranate juice to 80-90 ℃ through a plate-and-frame heat exchanger, keeping the temperature for 25-35 seconds, then quickly cooling to 22-25 ℃ within 5-10 minutes, and repeating the heating and cooling steps at least twice;
cooling the cooled pomegranate juice to 0-4 ℃ by using a quick freezer;
filtering the cooled pomegranate juice by adopting a second duplex filter in an aseptic filtering workshop, wherein the indoor environment reaches 100 levels;
in an ultra-clean filling workshop, the indoor environment reaches 100 grades, and under the aseptic state, a vacuum negative pressure conjoined filling machine is adopted to fill the filtered pomegranate juice into an aseptic empty bottle at an aseptic low temperature, and meanwhile, the bottle is sealed;
labeling;
storing at 0-4 deg.C.
2. The method for producing the fresh pomegranate juice at a low temperature according to claim 1, wherein the method comprises the following steps: the pomegranate juice degassing treatment adopts a gas replacement method to discharge oxygen, and specifically comprises the following steps:
injecting the separated pomegranate juice into a U-shaped pipe with the caliber not more than 50mm, wherein the motion track of the pomegranate juice in the U-shaped pipe is parallel to the horizontal plane;
injecting 20-150 ml/min nitrogen into the U-shaped pipe from bottom to top below the U-shaped pipe;
and oxygen and nitrogen are discharged from the U-shaped pipe from the lower part to the upper part above the U-shaped pipe.
3. The method for producing the fresh pomegranate juice at a low temperature according to claim 1, wherein the method comprises the following steps: the pomegranate juice degassing treatment adopts a vacuum degassing mode to discharge oxygen, and specifically comprises the following steps:
the pomegranate juice is sprayed out of the degasser through a sterile atomizer, and the atomizing area reaches 2/3 in the internal space of the degasser;
the air in the degasser was evacuated by a vacuum.
4. The method for producing the fresh pomegranate juice at a low temperature according to claim 1, wherein the method comprises the following steps: and the filter membrane in the first duplex filter adopts a 3.0-2.0um series connection mode.
5. The method for producing the fresh pomegranate juice at a low temperature according to claim 1, wherein the method comprises the following steps: and the filter membranes in the second duplex filter adopt a 0.45-0.23um serial connection mode.
6. The method for producing the fresh pomegranate juice at a low temperature according to claim 1, wherein the method comprises the following steps: the sterile empty bottle and the bottle cap thereof are washed and dried by pure water, and are sterilized by ultraviolet rays in sections of bands 2400 and 2800.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113632895A (en) * | 2021-07-27 | 2021-11-12 | 山东美果来食品有限公司 | Fresh pomegranate juice and preparation method thereof |
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