CN107048102A - A kind of dragon fruit juice beverage and its processing method for reducing gel precipitation - Google Patents
A kind of dragon fruit juice beverage and its processing method for reducing gel precipitation Download PDFInfo
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- CN107048102A CN107048102A CN201710285382.0A CN201710285382A CN107048102A CN 107048102 A CN107048102 A CN 107048102A CN 201710285382 A CN201710285382 A CN 201710285382A CN 107048102 A CN107048102 A CN 107048102A
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- dragon fruit
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- 235000020419 dragon fruit juice Nutrition 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 238000001556 precipitation Methods 0.000 title claims abstract description 20
- 235000013361 beverage Nutrition 0.000 title claims abstract description 18
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 43
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 42
- 238000001914 filtration Methods 0.000 claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 31
- 239000002253 acid Substances 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 239000006228 supernatant Substances 0.000 claims abstract description 10
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 9
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 9
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 9
- 238000002203 pretreatment Methods 0.000 claims abstract description 9
- 238000009923 sugaring Methods 0.000 claims abstract description 9
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000005422 blasting Methods 0.000 claims abstract description 7
- 230000001376 precipitating effect Effects 0.000 claims abstract description 7
- 239000003381 stabilizer Substances 0.000 claims abstract description 5
- 239000000047 product Substances 0.000 claims description 13
- 206010039509 Scab Diseases 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 11
- 239000004744 fabric Substances 0.000 claims description 11
- 235000015203 fruit juice Nutrition 0.000 claims description 11
- NAOLWIGVYRIGTP-UHFFFAOYSA-N 1,3,5-trihydroxyanthracene-9,10-dione Chemical compound C1=CC(O)=C2C(=O)C3=CC(O)=CC(O)=C3C(=O)C2=C1 NAOLWIGVYRIGTP-UHFFFAOYSA-N 0.000 claims description 6
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 6
- 241001264786 Ceanothus spinosus Species 0.000 claims description 6
- 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 6
- 239000012528 membrane Substances 0.000 claims description 6
- 231100000252 nontoxic Toxicity 0.000 claims description 6
- 230000003000 nontoxic effect Effects 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 230000009467 reduction Effects 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 2
- 244000141353 Prunus domestica Species 0.000 claims 1
- 239000001814 pectin Substances 0.000 description 26
- 235000010987 pectin Nutrition 0.000 description 26
- 229920001277 pectin Polymers 0.000 description 26
- 238000000034 method Methods 0.000 description 21
- 238000004519 manufacturing process Methods 0.000 description 11
- 238000003860 storage Methods 0.000 description 11
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- 241000196324 Embryophyta Species 0.000 description 8
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- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- VBIXEXWLHSRNKB-UHFFFAOYSA-N ammonium oxalate Chemical compound [NH4+].[NH4+].[O-]C(=O)C([O-])=O VBIXEXWLHSRNKB-UHFFFAOYSA-N 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 5
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- 238000007789 sealing Methods 0.000 description 5
- 239000007921 spray Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000011010 flushing procedure Methods 0.000 description 4
- 230000035800 maturation Effects 0.000 description 4
- 238000002137 ultrasound extraction Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000002002 slurry Substances 0.000 description 3
- 238000003809 water extraction Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000000874 microwave-assisted extraction Methods 0.000 description 2
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- 210000001519 tissue Anatomy 0.000 description 2
- 241000219357 Cactaceae Species 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241001677302 Hylocereus Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010027439 Metal poisoning Diseases 0.000 description 1
- 208000003141 Plant Poisoning Diseases 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- QXDMQSPYEZFLGF-UHFFFAOYSA-L calcium oxalate Chemical compound [Ca+2].[O-]C(=O)C([O-])=O QXDMQSPYEZFLGF-UHFFFAOYSA-L 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002738 chelating agent Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- IXSZQYVWNJNRAL-UHFFFAOYSA-N etoxazole Chemical compound CCOC1=CC(C(C)(C)C)=CC=C1C1N=C(C=2C(=CC=CC=2F)F)OC1 IXSZQYVWNJNRAL-UHFFFAOYSA-N 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 229940094952 green tea extract Drugs 0.000 description 1
- 235000020688 green tea extract Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000010501 heavy metal poisoning Diseases 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- -1 metals salts Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of dragon fruit juice beverage and its processing method for reducing gel precipitation, comprise the following steps：1) pre-treatment：Fresh dragon fruit is chosen, cleaned；2) it is beaten：Cleaned fruit feeding beater is beaten；3) dilute filtration：By step 2) obtained pulp and pure water it is well mixed, stand, remove supernatant, filter to obtain juice；4) clarify：To step 3) juice addition color stabilizer is obtained, steam blasting tank is then placed in, pressure 3.5MPa keeps 3min, abrupt release；5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, filtering；6) allocate：Sugaring, acid adding, after being uniformly dissolved, heating adds potassium sorbate, filtering；7) filling, sterilizing, packaging.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of dragon fruit juice beverage and its reduction gel are separated out
Processing method.
Background technology
Dragon fruit (Latin literary fame：Hylocereus undulatus Britt), it is that Cactaceae gage belongs to succulent
Fruit uses cultivar, integrates fruit, flowers, vegetables, health care, medicine.Research shows, dragon fruit is a kind of high microsteping, low
Fat, the fruit of low sugar degree, in addition to carbohydrate, crude fibre, also containing unrighted acid, polyphenoils, Vc and cyanine
Element even also contains the rare vegetable protein of general plant, and heavy metal poisoning has detoxication.Dragon fruit have hypotensive,
The effect of reducing blood lipid, removing toxic substances, taste lung, beauty treatment, improving eyesight, also effective in cure to constipation and diabetes, the anthocyanidin that it is rich in has anti-
Oxidation, Green Tea Extract, the effect of anti-aging, containing abundant water-soluble dietary fiber, with fat-reducing, hypoglycemic and ease constipation work
With；The black seedlet of dragon fruit, containing unrighted acid and polyphenoils, with many health-care efficacies.
Containing abundant pectin in dragon fruit, prior art to the pectin processing method in dragon fruit or Dragonfruit Juice,
Or extracting method has boiling water extraction process, classical acid formulation, ammonium oxalate extraction method, microwave assisting method, ultrasonic extraction etc..1)
Boiling water extraction process is earliest, operates simplest method, is only capable of extracting the water soluble pectin in plant tissue, yield is low, production
Cycle is long, and a variety of impurityes are contained in finished product, so general without the method in industrial production；2) acid extraction method is very conventional, day
Right pectin is insoluble in water, but it has a characteristic to be exactly to be soluble in diluted acid, therefore the first step is just during acidity extraction pectin
It is protopectin to be changed into the pectin for being dissolved in water using this characteristic, it is exactly to add a class material (ratio that the method, which extracts the-step,
Such as say ethanol or part metals salts substances), enable pectin Precipitation, the method feature is exactly that technique is simple, and power consumption is few,
Cost is cheap, and quality is more stable, because second step is introduced into a class material (lower-molecular substance, multivalence in some plant pericarps
Metal ion and pigment), such material is still residued in pectin solution so that poor in terms of its gelling performance, color and luster, is passed
The sour formulation of system, technological operation is easy, with low cost, but is readily incorporated impurity in alcohol precipitation pectin step so that pectin characteristic becomes
Difference, although extraction pectin content is more, but extraction time length etc.；3) the extraction principle of ammonium oxalate extraction method causes non-for ammonium oxalate
Water soluble pectin acid calcium becomes soluble, and calcium is removed in the form of calcium oxalate precipitation, can also use chelating agent calgon, make non-
The dissolubility increase of water soluble pectin.Concrete operations are in 90 DEG C of processing by pericarp or pomace with 0.25% ammonium oxalate solution
After 24h, produced after filtering according to the follow-up fourth skill of acid system, the pectin yield that this method is extracted extracts production than hydrochloric acid, sulfuric acid
Amount is high, and product quality can also be up to state standards.It is small with corrosivity, pollute small, be a kind of more green extracting method, but
It is the presence of activity time；4) microwave abstracting is to penetrate spe medium by frequency electromagnetic waves, finally reaches extract,
Extract is because absorbing microwave energy temperature rapid increase, so that material internal pressure increases and ruptured, cytoplasm pectin exists
It is dissolved at relatively low temperature in spe medium, the advantage of multistage microwave amplifier pectin：Microwave abstracting can greatly speed up tissue hydrolysis,
And it is heated than more uniform, the backbone of pectin, reduction energy consumption, easily-controlled operation, reduction labor intensity, gelation will not be destroyed
Can, color and luster and solubility property improve, with short production cycle, yield is relative to be improved, and alcohol consumption is reduced, have the disadvantage technique less into
Ripe, firing rate is too fast, the more difficult control of temperature, when microwave condition (such as wavelength, power etc.) is different, causes product form each
Different, microwave leakage can be damaged to organism；Microwave―assisted extraction, technological operation is easy to control, with short production cycle, gelation
Can be good, but temperature hardly possible control, and large-scale industrial production can not be realized；5) ultrasonic extraction is because ultrasonic wave is in medium transmittance process
In there is normal pressure and negative pressure, both alternate conversion.At ultrasonic wave ten only pressure when, to medium molecule produce extruding
Effect, when ultrasonic wave be in negative pressure when, medium molecule mutually it is discrete=produce cavitation when alternating frequency increase, it is instant
Liquid formation bubble, bubble volume increase, finally rupture, so that extract is loosely organized, to increase extract and extract solution
Contact area, improves dissolving of the material into extract solution.Compared with traditional acidity extraction, the advantage of ultrasonic extraction is to carry
Take the time short, yield is high, without heating, and the pectin of ultrasonic wave extraction is of light color, and ash content is low, purity is high, good product quality.Lack
Point is that Study of operational conditions is still immature, and equipment control condition requires higher, to reach that industrialized requirement is also needed to further
Process conditions are explored.
The shortcoming of dragon fruit, it, which does not taste bad, can even be referred to as delicious food, but it has no local flavor and can sayed, does not both contain
Machine acid, also without the fragrant factor of esters.Research shows, dragon fruit adopt after fresh-keeping storing, its optimal collecting time is Xie Huahou
25-28d, the dragon fruit for supplying local market, optimal collecting time is preferably to thank to spend rear 29-30d.If low at 1-10 DEG C
Temperature is lower to be preserved, and fold, not dehydration, not overdone freshness date can not exceed 40d to dragon fruit.At normal temperatures, the storage of dragon fruit,
It is 11.1% that 12d rotting rates are preserved under normal temperature, and storage 13d rotting rates are up to 50.0%, and fruit all rots during storage 16d.At present
Untill, the main storage practice of dragon fruit is still refrigerated, but storage effect is undesirable, and for a long time, China only payes attention to fruit
Preceding cultivation, the prevention and control of plant diseases, pest control are adopted, but ignores postharvest handling, causes the loss in the process of circulation after adopting quite serious, per annual loss
Mistake rate is 20-25%, because the storage ＆ fresh-keeping period of dragon fruit is short, and larger damage is only easily caused by marketing fresh after extensive listing
Lose.Therefore, the advanced experience for being related to dragon fruit Product processing both at home and abroad can be used for reference, constantly gropes and puts into practice, carries out flue
The research and development of fruit juice, it is necessary.
The content of the invention
It is an object of the invention to provide a kind of dragon fruit juice beverage and its processing method for reducing gel precipitation, fully profit
The processing method separated out with the reduction gel of the physical property and nutritional characteristic of dragon fruit, and use uniqueness, keeps to the full extent
The nutritional ingredient of dragon fruit.
The present invention is achieved by the following technical solution：
A kind of processing method for reducing gel precipitation of dragon fruit juice beverage, comprises the following steps：
1) pre-treatment：Fresh dragon fruit is chosen, cleaned；
2) it is beaten：Cleaned fruit feeding beater is beaten；
3) dilute filtration：By step 2) obtained pulp and pure water it is well mixed, stand, remove supernatant, filter
Juice；
4) clarify：To step 3) juice addition color stabilizer is obtained, steam blasting tank is then placed in, pressure 3.5MPa is kept
3min, abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, filtering；
6) allocate：Sugaring, acid adding, after being uniformly dissolved, heating adds potassium sorbate, filtering；
7) filling, sterilizing, packaging.
Step 1 of the present invention) described in dragon fruit, preferred red heart dragon fruit.
Step 1) described in pre-treatment, be buying or collect plantation and the ripe dragon fruit of harvest, removal in nontoxic region
Rotten fruit, underdone fruitlet, detect total acid, and soluble solid, diopter requirement >=12%, the quality of dragon fruit directly affects fruit
There are general stain or defect in the quality and local flavor of slurry, fruit surface, and such as small holes caused by worms, small scab spot, profile mechanical damage do not have to pulp
What influence, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning damaging by worms part and dry scab is pruned,
Decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble washer is transported to, notices that scavenging period will
It is short, with putting with washing.
Step 2) described in mashing, beat in the beater for preferably cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters
Slurry.
Step 3) described in dilute filtration, preferably by step 2) obtained pulp and pure water be according to 1:9 weight is than mixed
Close uniform, stand 10 minutes, remove supernatant, then juice is obtained with the filter-cloth filtering of aperture 60-80 mesh.
Step 4) described in clarification, preferably to step 3) obtain in juice according to 0.15-0.2g/l add the different Vitamin Cs of D-
Sour sodium, is then placed in steam blasting tank, and pressure 3.5MPa keeps 3min, and abrupt release destroys colloform texture, reaches that fruit juice is clear
Clear purpose.
Step 5) described in filtering, preferably with the filter-cloth filtering of aperture 60-80 mesh.
Step 6) described in allotment, preferably sugaring, acid adding makes the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, plus
Heat adds potassium sorbate according to 0.5g/kg, is by the pol of finished product to 80-85 DEG C：11-11.6%, total acid is：1.3-1.5g/
L detections are qualified, and plate-frame filtering is carried out with 0.45 filter membrane.
Step 7) described in it is filling, refer to before bottling bottle inwall to clean, dry, when feed temperature drops to 80-85 DEG C
When, you can bottling, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Described sterilizing, refers to install after bottle and is sterilized immediately, water is added in retort, be heated to 80 DEG C, will fill
The pulp of good basket is put into heating in pot, 100 DEG C is risen in 10 minutes, constant temperature sterilizes for 20 minutes, then in 65 DEG C and 45 DEG C of water
In progressively cool down, wait to be packaged；
Described packaging, refers to that taking out bottle wipes clean, and tightens lid, sprays the date of manufacture, post label, loads by specification
In case, joint sealing storage.
Present invention additionally comprises the dragon fruit juice beverage that the processing method that gel precipitation is reduced more than is obtained, color is fresh
It is gorgeous, in pale red to aubergine, clear, uniform color, with dragon fruit smell and flavour, sour and sweet palatability.
Compared with prior art, the invention has the advantages that：
1st, the dragon fruit juice of the edible fresh squeezing of everyday home, the method for its fresh squeezing is not appropriate for the flue of industrialized production
Fruit fruit juice, research finds that dragon fruit viscosity is very big, in big production, after beater is beaten, squeezes the juice extremely difficult, even if logical
Addition compound pectinase, cellulase or both compound use are crossed, situation is also without significant change, in later stage concentration process
In, concentration process can be very very long, increases energy consumption.
2nd, in dragon fruit containing abundant pectin, and pectin is as a kind of natural polymer, and prior art is to fire
Imperial fruit or pectin processing method or extracting method in Dragonfruit Juice have boiling water extraction process, classical acid formulation, ammonium oxalate to carry
Follow the example of, microwave―assisted extraction, ultrasonic extraction etc., above method all comes with some shortcomings.During processing, especially
During being clarification, with the increase of concentration of pectin, the viscosity of dragon fruit juice is also increased, and pectin belongs to long-chain macromolecule
Material, intermolecular have a stronger intermolecular force, and hydrogen bond and hydrophobic effect incidence are big and add the resistance of flow of fluid, whole
Body forms baroque polymer, causes viscosity increase, gel to separate out, while producing precipitation, influences the quality of final products.
The present invention by steam blasting, material in HTHP, the environment of high-moisture, by continuous warming, supercharging and suddenly decompression,
Cooling, makes the backbone of pectin be changed into the degree increase of short-chain structure, destroys intermolecular force, reduce hydrogen bond and dredge
Water acts on incidence and reduces the resistance of flow of fluid, prevents gel from separating out.
3rd, present invention applicant is had found by studying, can be because if slurries are directly come out to beater carries out steam blasting
For mixing for water soluble pectin and water-insoluble pectin, causing the viscosity of fruit juice increases, and forms film on liquid level top layer, is unfavorable for water
The volatilization divided, when subsequently adding dilute filtration, can produce a large amount of supernatants, meanwhile, during color stabilizer is added, produce
Liquid film the color stabilizer dissolving added can be caused uneven, active component content and product color in influence fruit juice.
Embodiment
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Embodiment 1：
A kind of processing method for reducing gel precipitation of dragon fruit juice beverage, comprises the following steps：
1) pre-treatment：Fresh red heart dragon fruit is chosen, cleaned, purchases or collects and plant and receive in nontoxic region
The dragon fruit of maturation is obtained, rotten fruit, underdone fruitlet is removed, total acid, soluble solid, diopter requirement >=12%, fire is detected
The quality of imperial fruit directly affects the quality and local flavor of pulp, and there are general stain or a defect in fruit surface, such as small holes caused by worms, small scab spot, outer
Shape mechanical damage etc. has no impact to pulp, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning
Part and the dry scab of damaging by worms are pruned, and decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble flushing is transported to
Machine, notices that scavenging period is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) dilute filtration：By step 2) obtained pulp and pure water be according to 1:9 weight stands 10 points than well mixed
Clock, removes supernatant, then obtain juice with the filter-cloth filtering of the mesh of aperture 60；
4) clarify：To step 3) obtain in juice according to 0.15g/l addition D-araboascorbic acid sodium, it is then placed in steam quick-fried
Broken tank, pressure 3.5MPa keeps 3min, abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, with the filter cloth mistake of aperture 60-80 mesh
Filter；
6) allocate：Sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, and are heated to 80-85 DEG C, press
Potassium sorbate is added according to 0.5g/kg, is by the pol of finished product：11-11.6%, total acid is：1.3-1.5g/L detections are qualified, use
0.45 filter membrane carries out plate-frame filtering；
7) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when feed temperature drops to 80-85 DEG C, i.e.,
Can bottle, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Install and sterilized immediately after bottle, water is added in retort, be heated to 80 DEG C, the pulp for installing basket is put into pot
Interior heating, rose to 100 DEG C, constant temperature sterilizes for 20 minutes, is then progressively cooled down in 65 DEG C and 45 DEG C of water, waits bag in 10 minutes
Dress；
Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label, load by specification in case, joint sealing storage.
Embodiment 2：
A kind of processing method for reducing gel precipitation of dragon fruit juice beverage, comprises the following steps：
1) pre-treatment：Fresh red heart dragon fruit is chosen, cleaned, purchases or collects and plant and receive in nontoxic region
The dragon fruit of maturation is obtained, rotten fruit, underdone fruitlet is removed, total acid, soluble solid, diopter requirement >=12%, fire is detected
The quality of imperial fruit directly affects the quality and local flavor of pulp, and there are general stain or a defect in fruit surface, such as small holes caused by worms, small scab spot, outer
Shape mechanical damage etc. has no impact to pulp, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning
Part and the dry scab of damaging by worms are pruned, and decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble flushing is transported to
Machine, notices that scavenging period is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) dilute filtration：By step 2) obtained pulp and pure water be according to 1:9 weight stands 10 points than well mixed
Clock, removes supernatant, then obtain juice with the filter-cloth filtering of aperture 60-80 mesh；
4) clarify：To step 3) obtain in juice according to 0.2g/l addition D-araboascorbic acid sodium, it is then placed in steam quick-fried
Broken tank, pressure 3.5MPa keeps 3min, abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, with the filter-cloth filtering of the mesh of aperture 80；
6) allocate：Sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, and are heated to 80-85 DEG C, press
Potassium sorbate is added according to 0.5g/kg, is by the pol of finished product：11-11.6%, total acid is：1.3-1.5g/L detections are qualified, use
0.45 filter membrane carries out plate-frame filtering；
7) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when feed temperature drops to 80-85 DEG C, i.e.,
Can bottle, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Install and sterilized immediately after bottle, water is added in retort, be heated to 80 DEG C, the pulp for installing basket is put into pot
Interior heating, rose to 100 DEG C, constant temperature sterilizes for 20 minutes, is then progressively cooled down in 65 DEG C and 45 DEG C of water, waits bag in 10 minutes
Dress；
Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label, load by specification in case, joint sealing storage.
Embodiment 3：
A kind of processing method for reducing gel precipitation of dragon fruit juice beverage, comprises the following steps：
1) pre-treatment：Fresh red heart dragon fruit is chosen, cleaned, purchases or collects and plant and receive in nontoxic region
The dragon fruit of maturation is obtained, rotten fruit, underdone fruitlet is removed, total acid, soluble solid, diopter requirement >=12%, fire is detected
The quality of imperial fruit directly affects the quality and local flavor of pulp, and there are general stain or a defect in fruit surface, such as small holes caused by worms, small scab spot, outer
Shape mechanical damage etc. has no impact to pulp, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning
Part and the dry scab of damaging by worms are pruned, and decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble flushing is transported to
Machine, notices that scavenging period is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters；
3) dilute filtration：By step 2) obtained pulp and pure water be according to 1:9 weight stands 10 points than well mixed
Clock, removes supernatant, then obtain juice with the filter-cloth filtering of the mesh of aperture 80；
4) clarify：To step 3) obtain in juice according to 0.15g/l addition D-araboascorbic acid sodium, it is then placed in steam quick-fried
Broken tank, pressure 3.5MPa keeps 3min, abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, with the filter cloth mistake of aperture 60-80 mesh
Filter；
6) allocate：Sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, and are heated to 80-85 DEG C, press
Potassium sorbate is added according to 0.5g/kg, is by the pol of finished product：11-11.6%, total acid is：1.3-1.5g/L detections are qualified, use
0.45 filter membrane carries out plate-frame filtering；
7) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when feed temperature drops to 80-85 DEG C, i.e.,
Can bottle, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Install and sterilized immediately after bottle, water is added in retort, be heated to 80 DEG C, the pulp for installing basket is put into pot
Interior heating, rose to 100 DEG C, constant temperature sterilizes for 20 minutes, is then progressively cooled down in 65 DEG C and 45 DEG C of water, waits bag in 10 minutes
Dress；
Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label, load by specification in case, joint sealing storage.
Comparative example：
1) pre-treatment：Fresh red heart dragon fruit is chosen, cleaned, purchases or collects and plant and receive in nontoxic region
The dragon fruit of maturation is obtained, rotten fruit, underdone fruitlet is removed, total acid, soluble solid, diopter requirement >=12%, fire is detected
The quality of imperial fruit directly affects the quality and local flavor of pulp, and there are general stain or a defect in fruit surface, such as small holes caused by worms, small scab spot, outer
Shape mechanical damage etc. has no impact to pulp, but too raw underdone fruitlet then carries astringent taste, reject without, before cleaning
Part and the dry scab of damaging by worms are pruned, and decayed portion will be dug more；The dragon fruit chosen is poured into conveyer belt, bubble flushing is transported to
Machine, notices that scavenging period is short, with putting with washing；
2) it is beaten：It is beaten in the beater for cleaned fruit being sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeters, is then placed in steam
Cavity charge containers, pressure 3.5MPa keeps 3min, abrupt release；
3) dilute filtration：By step 2) obtained pulp and pure water be according to 1:9 weight stands 10 points than well mixed
Clock, removes supernatant, then obtain juice with the filter-cloth filtering of the mesh of aperture 80；
4) clarify：To step 3) obtain in juice according to 0.15g/l addition D-araboascorbic acid sodium；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, with the filter cloth mistake of aperture 60-80 mesh
Filter；
6) allocate：Sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, and are heated to 80-85 DEG C, press
Potassium sorbate is added according to 0.5g/kg, is by the pol of finished product：11-11.6%, total acid is：1.3-1.5g/L detections are qualified, use
0.45 filter membrane carries out plate-frame filtering；
7) filling, sterilizing, packaging：Bottle inwall is cleaned, dried before bottling, when feed temperature drops to 80-85 DEG C, i.e.,
Can bottle, it is canned after screw bottle cap immediately, the prior cleaning and sterilizing of bottle cap is drained；
Install and sterilized immediately after bottle, water is added in retort, be heated to 80 DEG C, the pulp for installing basket is put into pot
Interior heating, rose to 100 DEG C, constant temperature sterilizes for 20 minutes, is then progressively cooled down in 65 DEG C and 45 DEG C of water, waits bag in 10 minutes
Dress；
Take out bottle to wipe clean, tighten lid, spray the date of manufacture, post label, load by specification in case, joint sealing storage.
Experimental example：The situation of embodiment 3 and comparative example compares
Claims (8)
1. the processing method for reducing gel precipitation of a kind of dragon fruit juice beverage, it is characterised in that comprise the following steps：
1) pre-treatment：Fresh dragon fruit is chosen, cleaned；
2) it is beaten：Cleaned fruit feeding beater is beaten；
3) dilute filtration：By step 2) obtained pulp and pure water it is well mixed, stand, remove supernatant, filter to obtain juice；
4) clarify：To step 3) juice addition color stabilizer is obtained, steam blasting tank is then placed in, pressure 3.5MPa keeps 3min,
Abrupt release；
5) concentrating and precipitating：By step 4) obtained material is concentrated into step 2) weight, filtering；
6) allocate：Sugaring, acid adding, after being uniformly dissolved, heating adds potassium sorbate, filtering；
7) filling, sterilizing, packaging.
2. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists
In：Step 1) described in dragon fruit, be red heart dragon fruit.
3. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists
In：Step 1) described in pre-treatment, be buying or collect plantation and the ripe dragon fruit of harvest in nontoxic region, remove rotten
Really, underdone fruitlet, detects total acid, and soluble solid, diopter >=12% before cleaning prunes damage by worms part and dry scab,
The dragon fruit chosen is poured into conveyer belt, bubble washer is transported to, with putting with washing.
4. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists
In：Step 2) described in mashing, be mashing in the beater for cleaned fruit is sent into hole diameter of sieve (perforated) plate 0.7-1.0 millimeter.
5. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists
In：Step 3) described in dilute filtration, be by step 2) obtained pulp and pure water be according to 1:9 weight ratio is well mixed,
10 minutes are stood, supernatant is removed, then juice is obtained with the filter-cloth filtering of aperture 60-80 mesh.
6. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists
In：Step 4) described in clarification, be to step 3) obtain in juice according to 0.15-0.2g/l add D-araboascorbic acid sodium, so
After be put into steam blasting tank, pressure 3.5MPa keeps 3min, abrupt release.
7. a kind of processing method for reducing gel precipitation of dragon fruit juice beverage according to claim 1, its feature exists
In：Step 6) described in allotment, be that sugaring, acid adding make the saccharic acid of fruit juice meet company standard, after being uniformly dissolved, be heated to 80-
85 DEG C, potassium sorbate is added according to 0.5g/kg, is 11-11.6% by the pol of finished product, total acid is that 1.3-1.5g/L detects conjunction
Lattice, plate-frame filtering is carried out with 0.45 filter membrane.
8. the dragon fruit juice beverage that the processing method that the reduction gel any one of claim 1-7 is separated out is obtained.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696939A (en) * | 2012-06-26 | 2012-10-03 | 华南理工大学 | Nutrient healthcare dragon fruit honey and preparation method thereof |
| CN106070431A (en) * | 2016-06-23 | 2016-11-09 | 广西玛氏农业科技股份有限公司 | A kind of Hylocereus undatus battercake and preparation method thereof |
| CN106261480A (en) * | 2016-10-15 | 2017-01-04 | 云南万绿生物股份有限公司 | A kind of color protection processing method of red heart HUOLONG pulp |
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2017
- 2017-04-27 CN CN201710285382.0A patent/CN107048102A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102696939A (en) * | 2012-06-26 | 2012-10-03 | 华南理工大学 | Nutrient healthcare dragon fruit honey and preparation method thereof |
| CN106070431A (en) * | 2016-06-23 | 2016-11-09 | 广西玛氏农业科技股份有限公司 | A kind of Hylocereus undatus battercake and preparation method thereof |
| CN106261480A (en) * | 2016-10-15 | 2017-01-04 | 云南万绿生物股份有限公司 | A kind of color protection processing method of red heart HUOLONG pulp |
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Application publication date: 20170818 |