阅读说明：本技术 一种制备果蔬澄清汁的装置和方法 (Device and method for preparing fruit and vegetable clarified juice ) 是由 冯作山 郑杰 白羽嘉 阿依古丽·阿力木 韩海霞 段继华 于 2021-07-02 设计创作，主要内容包括：本发明提供了一种制备果蔬澄清汁的装置和方法,属于食品加工技术领域,包括沥汁槽体；所述沥汁槽体的体壁上设置有保护气体进气阀和排气阀；所述装置包括温控组件,用以调控沥汁槽体内的温度。通过控制沥汁槽体的温度为-5～0℃,对冻结果蔬进行沥汁,能很好地保持原果的特色风味,并有效控制的微生物活动；通过保护气体进气阀4能够向沥汁槽体充入保护气体,用以排出氧气,从而防止渗沥汁过程中果汁与氧接触而发生氧化。采用本申请的装置制备果蔬澄清汁,不需打浆、压榨、过滤等操作,能够减少的设备的投入和占用。(The invention provides a device and a method for preparing fruit and vegetable clarified juice, which belong to the technical field of food processing and comprise a juice draining tank body; a protective gas inlet valve and a protective gas outlet valve are arranged on the body wall of the juice draining groove body; the device comprises a temperature control component for regulating and controlling the temperature in the juice draining tank body. The temperature of the juice draining tank is controlled to be-5-0 ℃, and the juice is drained from the frozen fruits and vegetables, so that the special flavor of the original fruits can be well maintained, and the microbial activity can be effectively controlled; protective gas can be filled into the juice draining groove body through the protective gas inlet valve 4 to discharge oxygen, so that the juice is prevented from being oxidized due to contact with oxygen in the juice draining process. Adopt the device of this application preparation fruit vegetables clarified juice, do not need operations such as making beating, squeeze, filtration, the input and the occupation of equipment that can reduce.)

1. A device for preparing clear juice of fruits and vegetables comprises a juice tank body (2); a porous juice draining plate (9) is horizontally arranged in the juice draining groove body (2); a feed inlet (7) is formed in the body wall of the juice draining groove body (2); a fast-assembly slag outlet (11) is formed in the bottom of the juice draining groove body; the novel juice extracting device is characterized in that a protective gas inlet valve (4) and an exhaust valve (5) are arranged on the body wall of the juice extracting groove body (2); the device comprises a temperature control component (16) for regulating and controlling the temperature in the juice draining groove body (2).

2. The device according to claim 1, characterized in that the temperature control assembly (16) comprises an evaporator (12), a throttling valve (13), a condenser (14) and a compressor (15); the injection-saving valve (13), the evaporator (12), the compressor (15) and the condenser (14) form a loop; the evaporator (12) is positioned outside the juice draining groove body (2).

3. A method for preparing a fruit and vegetable clarified juice based on the device of claim 1 or 2, comprising the steps of:

freezing fruits and vegetables, and then placing the fruits and vegetables on a porous juice extracting plate (9) for juice extraction, wherein in the juice extraction process: protective gas is injected into the juice tank body (2), and a temperature control component (16) is started to regulate the temperature in the juice tank body (2) to be-5-0 ℃;

the juice leaching time is 5-12 h.

4. The method of claim 3, wherein the freezing procedure comprises: first freezing for 1-2 days at-0 to-5 ℃; cooling to-5-10 ℃ for second freezing for 2-3 days; cooling to-10-15 deg.C, freezing for 3-5 days, and cooling to-15-18 deg.C, freezing for the fourth time.

5. The method of claim 3, wherein the shielding gas comprises carbon dioxide and/or nitrogen.

6. The method of claim 3, further comprising cutting or crushing the fruits and vegetables prior to freezing the fruits and vegetables.

7. The method as claimed in claim 6, wherein after the fruits and vegetables are cut or crushed, the method further comprises mixing the cut fruits and vegetables with a color fixative for color fixation; the color fixative comprises citric acid and ascorbic acid, and the mass ratio of the citric acid to the ascorbic acid is 1: 2; based on the total mass of the citric acid and the ascorbic acid, the mass ratio of the color fixative to the cut fruits and vegetables is (0.1-0.3): 100.

8. the method as claimed in claim 3, wherein the cut fruits and vegetables are packed in a plastic film bag filled with carbon dioxide or nitrogen.

Technical Field

The invention relates to the technical field of food processing, in particular to a device and a method for preparing fruit and vegetable clarified juice.

Background

The fruit juice is the fruit juice extracted by selecting, cleaning and squeezing fresh fruits, contains abundant vitamins, minerals, carbohydrates and dietary fibers, is the most nutritive part of the fruits, is easy to be absorbed by human bodies, is close to the fresh fruits in flavor and nutrition, and is called as 'liquid fruits'. Fruit juices are the major processing and consumption forms of fruit in developed countries. With the annual improvement of the living standard of people in China, the dietary structure of people is gradually changed, the demand on fruit juice is remarkably increased, higher requirements on the quality of the fruit juice are provided, the demand on natural, high-quality and healthy and nutritional pure fruit juice is increased by more than 20 percent, and the fruit juice is gradually the development trend and direction of fruit juice consumption in China.

At present, fruit juice, especially clarified fruit juice, is prepared by a plurality of steps such as enzymolysis, juicing, filtering, clarification and the like after crushing and pulping the fruit, each process and step are respectively completed in different equipment, the equipment is more, the process flow and the operation are complex, and the equipment investment and the operation cost are high. For pulp with thick pulp slurry, such as apricot pulp, grape pulp, sweet melon pulp, etc., it is extremely difficult and inefficient to separate clarified juice from pulp slurry due to the thick pulp. Various heat treatments such as blanching, softening, enzyme deactivation and the like are omitted in the fruit juice processing, and the color change, the taste change and the nutrient loss of the fruit juice are easily caused due to high heating temperature. At present, many links of fruit juice processing are carried out at normal temperature, such as crushing, pulping, enzymolysis, juicing, filtering and the like, and in addition, long-time treatment also easily leads to the growth and reproduction of microorganisms, so that the product quality is reduced, and the safety risk of fruit juice products is increased.

Chinese patent with publication number CN103704821A discloses a frozen kumquat juice and a preparation method thereof, wherein kumquat is frozen and then is placed in a normal temperature environment to be prepared into the juice, and the method has the technical defects that: the method treats the thawed kumquats at the temperature of more than 0 ℃ for more than ten days, and the fruits and vegetables are easy to rot and deteriorate after long-time treatment, so that the wide application of the kumquats in the fruits and vegetables is limited.

Disclosure of Invention

The invention aims to provide a device and a method for preparing fruit and vegetable clarified juice, the method can directly prepare the clarified fruit and vegetable juice from pulp without complex operations of pulping, squeezing, filtering and clarifying, and can effectively control the activity of microorganisms in the juice leaching process and prevent the fruit and vegetable from being rotten and deteriorated.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a device for preparing clear juice of fruits and vegetables, which comprises a juice tank body 2; a porous juice draining plate 9 is horizontally arranged in the juice draining groove body 2; a feed inlet 7 is formed in the body wall of the juice draining groove body 2; the bottom of the juice draining groove body is provided with a fast-assembly slag outlet 11; a protective gas inlet valve 4 and an exhaust valve 5 are arranged on the body wall of the juice draining tank body 2; the device comprises a temperature control component 16 for regulating and controlling the temperature in the juice draining groove body 2.

Preferably, the temperature control assembly 16 comprises an evaporator 12, a throttling valve 13, a condenser 14 and a compressor 15; the injection-saving valve 13, the evaporator 12, the compressor 15 and the condenser 14 form a loop; the evaporator 12 is positioned outside the juice draining tank body 2.

The invention also provides a method for preparing the fruit and vegetable clarified juice based on the device, which comprises the following steps:

freezing fruits and vegetables, and then placing the fruits and vegetables on a porous juice extracting plate (9) for juice extraction, wherein in the juice extraction process: protective gas is injected into the juice tank body (2), and a temperature control component (16) is started to regulate the temperature in the juice tank body (2) to be-5-0 ℃;

the juice leaching time is 5-12 h.

Preferably, the freezing procedure includes: first freezing for 1-2 days at-0 to-5 ℃; cooling to-5-10 ℃ for second freezing for 2-3 days; cooling to-10-15 deg.C, freezing for 3-5 days, and cooling to-15-18 deg.C, freezing for the fourth time.

Preferably, the protective gas comprises carbon dioxide and/or nitrogen.

Preferably, before the fruits and vegetables are frozen, the fruits and vegetables are cut or crushed.

Preferably, after the fruits and vegetables are cut or crushed, the method also comprises the step of mixing the cut fruits and vegetables with a color fixative for color protection; the color fixative comprises citric acid and ascorbic acid, and the mass ratio of the citric acid to the ascorbic acid is 1: 2; based on the total mass of the citric acid and the ascorbic acid, the mass ratio of the color fixative to the cut fruits and vegetables is (0.1-0.3): 100.

preferably, the cut fruits and vegetables are put into a plastic film bag, and carbon dioxide or nitrogen is filled into the plastic film bag.

The invention provides a device for preparing clear juice of fruits and vegetables, which comprises a juice tank body 2; a protective gas inlet valve 4 and an exhaust valve 5 are arranged on the body wall of the juice draining tank body 2; the device comprises a temperature control component 16 for regulating and controlling the temperature in the juice draining groove body 2. The temperature of the juice draining tank body 2 is controlled to be-5-0 ℃, juice is drained on the frozen fruits and vegetables, the characteristic flavor of the original fruits can be well kept, and the microbial activity can be effectively controlled; protective gas can be filled into the juice draining groove body 2 through the protective gas inlet valve 4 to discharge oxygen, so that the juice is prevented from being oxidized due to contact with oxygen in the juice draining process. Adopt the device of this application preparation fruit vegetables clarified juice, do not need operations such as making beating, squeeze, filtration, the input and the occupation of equipment that can reduce.

Drawings

FIG. 1 is a schematic structural diagram of a device for preparing clear juice of fruits and vegetables, wherein a cleaning opening-1, a juice groove-2, a temperature detector-3, a protective gas inlet valve-4, an exhaust valve-5, frozen fruit flesh blocks-6, a feed inlet-7, a heat insulation layer-8, a porous juice plate-9, a juice outlet valve-10, a fast-assembly slag outlet-11, an evaporator-12, a throttle valve-13, a condenser-14, a compressor-15 and a temperature control assembly-16.

Detailed Description

The invention provides a device for preparing clear juice of fruits and vegetables, which comprises a juice tank body 2; a porous juice draining plate 9 is horizontally arranged in the juice draining groove body 2; a feed inlet 7 is formed in the body wall of the juice draining groove body 2; the bottom of the juice draining groove body is provided with a fast-assembly slag outlet 11; a protective gas inlet valve 4 and an exhaust valve 5 are arranged on the body wall of the juice draining tank body 2; the device comprises a temperature control component 16 for regulating and controlling the temperature in the juice draining groove body 2.

In the invention, the material of the body wall of the juice draining groove body 2 is preferably stainless steel; the juice draining groove is preferably of a rectangular box structure, and the bottom of the juice draining groove is designed to be funnel-shaped; the porous juice extracting plate 9 is used for filtering out the seeped fruit and vegetable juice, and the fruit and vegetable juice is collected at the lower part of the porous juice extracting plate 9 and flows out through the juice outlet valve 10; be provided with on juice groove body 2 and wash in being used for juice to juice groove body 2 after 1.

In the present invention, the outer surface of the juice draining tank 2 is preferably covered with a heat insulating material.

In the invention, the bottom of the juice draining groove body 2 is preferably provided with an insulating layer 8.

In the present invention, a temperature detector 3 is preferably disposed on the top of the juice draining tank 2.

In the present invention, a cleaning opening 1 is preferably disposed outside the juice draining tank 2 to clean the inside of the device.

In the present invention, a juice outlet valve 10 is preferably connected to the fast-assembling slag outlet 11.

In the present invention, the temperature control assembly 16 includes an evaporator 12, a throttle valve 13, a condenser 14, and a compressor 15; the throttle valve 13, the evaporator 12, the compressor 15 and the condenser 14 form a loop; the evaporator 12 is positioned outside the juice draining tank body 2.

In the present invention, a throttle valve 13 is preferably provided between the evaporator 12 and the condenser 14.

In one embodiment of the invention, the structure of the device for preparing the fruit and vegetable clarified juice is schematically shown in figure 1, wherein a cleaning port-1, a juice draining tank body-2, a temperature measurer-3, a protective gas inlet valve-4, an exhaust valve-5, frozen fruit flesh blocks-6, a feed inlet-7, a heat insulating layer-8, a porous juice draining plate-9, a juice outlet valve-10, a fast-assembly slag outlet-11, an evaporator-12, a throttle valve-13, a condenser-14, a compressor-15 and a temperature control assembly-16.

The invention also provides a method for preparing the fruit and vegetable clarified juice based on the device, which comprises the following steps:

freezing fruits and vegetables, and then placing the fruits and vegetables on a porous juice extracting plate 9 for juice extraction, wherein in the juice extracting process: protective gas is injected into the juice tank body 2, and the temperature control component 16 is started to regulate and control the temperature in the juice tank body 2 to be-5-0 ℃; the juice leaching time is 5-12 h.

In the invention, before freezing the fruits and vegetables, the fruits and vegetables are preferably cut or crushed.

In the invention, after the fruits and vegetables are cut or crushed, the cut fruits and vegetables are mixed with a color fixative for color protection; the color fixative comprises citric acid and ascorbic acid, and the mass ratio of the citric acid to the ascorbic acid is preferably 1: 2; the mass ratio of the color fixative to the cut fruits and vegetables is preferably (0.1-0.3): 100.

in the invention, when the fruits and vegetables are melons, before cutting the fruits and vegetables, peeling and removing seeds are also included, the fruits and vegetables are cut into fruit pieces or fruit strips, and the thickness of the fruit pieces is 1-2 cm; the width and the thickness of the fruit strips are independently 1-2 cm;

when the fruits and vegetables are stone fruits, before cutting the fruits and vegetables, removing stones, cutting the fruits and vegetables into fruit blocks, and cutting each fruit into 2-8 blocks;

when the fruits and vegetables are pome fruits, cutting the fruits and vegetables into fruit pieces, and cutting each fruit into 2-8 pieces;

when the fruits and vegetables are small fruits or small berries, the fruits and vegetables are crushed.

In the present invention, the freezing procedure includes: first freezing for 1-2 days at-0 to-5 ℃; cooling to-5-10 ℃ for second freezing for 2-3 days; cooling to-10-15 deg.C, freezing for 3-5 days, and cooling to-15-18 deg.C, freezing for the fourth time. The freezing procedure of the invention is that the spiranthes sinensis is slowly frozen, large ice crystals can be formed on pulp cell tissues, so that the cell tissues are slightly damaged, and the subsequent juice is easy to dialyze.

In the freezing process, preferably, the cut fruits and vegetables are put into a plastic film bag, carbon dioxide or nitrogen is filled into the plastic film bag, and the plastic film bag is sealed, bagged and frozen; the weight of each basket is preferably 10-30 kg. The capacity of each basket is preferably 10-30L.

In the present invention, the protective gas includes carbon dioxide and/or nitrogen.

Placing the frozen fruits and vegetables in a juice draining tank, introducing carbon dioxide or nitrogen for protection, controlling the temperature at-5-0 ℃, and dialyzing the fruit and vegetable juice from the fruit blocks or pulp containing the ice crystals, thereby realizing the preparation of the clear juice of the fruits and vegetables at low temperature without squeezing.

The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. 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.

Example 1

The test variety is apricot, selecting ripe apricot without pest and disease damage and rot, cleaning, draining surface water, removing core and cutting into 4 pieces with uniform size. Color protection is carried out on the cut apricots by using a composite color fixative of citric acid and ascorbic acid, wherein the mass ratio of the citric acid to the ascorbic acid is 1: 1.5, the total amount accounts for 0.2-0.3% of the weight of the pulp, the pulp is put into a plastic film bag, carbon dioxide is filled after vacuum pumping, the opening is sealed, and the pulp is put into a basket, and the weight of the basket is 10 kg. Freezing the bagged and bagged pulp in a cold storage, freezing at-5 deg.C for 2 days, cooling to-10 deg.C for 3 days, cooling to-15 deg.C for 5 days, cooling to-20 deg.C, and storing for 8 months. And (3) putting the frozen pulp on a porous juice extracting plate in a juice extracting groove, heating the frozen pulp to a nearly melting state of-2 ℃, and dialyzing the apricot juice from the pulp for 10-12 hours, wherein the leached apricot juice accounts for 60-70% of the total amount of the apricot pulp. The juice is clear and transparent, is light yellow to bright yellow, is sour, sweet and palatable, is slightly viscous, and has the special flavor of apricot.

Example 2

Selecting fresh melon without diseases, insect pests, rot and spots, cleaning with running water, peeling, cutting, removing seeds, and cutting into crescent slices with thickness of 1.5cm and length of 10 cm. The cut melon pieces are put into a basket, and the weight of one basket is 30 kg. Placing the bagged and basket-packed melon slices in a refrigeration house, freezing at-2 deg.C for 3 days, cooling to-8 deg.C for 3 days, cooling to-15 deg.C for 3 days, cooling to-18 deg.C, and storing for 5 months. Placing on a porous juice-extracting plate in a juice-extracting tank, heating the frozen melon slices to-1.5 deg.C, dialyzing the melon juice from the pulp, and standing at low temperature to obtain clear melon juice. The melon juice is clear and transparent, is light yellow to dark yellow, is sweet and palatable, and has the special and strong flavor of the melons.

Example 3

Selecting mature Korla bergamot pears without plant diseases and insect pests, cleaning the Korla bergamot pears, draining off surface moisture, removing kernels, and cutting into 6 pieces with uniform size. And (3) carrying out color protection on the cut bergamot pears by using a composite color protection agent of citric acid and ascorbic acid, wherein the ratio of the citric acid to the ascorbic acid is 1: 1, the total amount accounts for 0.25-0.3% of the weight of the pulp, the pulp is put into a plastic film bag, nitrogen is filled after vacuum pumping, the opening is sealed, and the pulp is put into a basket, and the weight of one basket is 20 kg. Freezing at-5 deg.C for 3 days, cooling to-10 deg.C for 5 days, cooling to-15 deg.C for 5 days, cooling to-20 deg.C, and storing for 10 months. Loading into a porous juice-extracting plate in a juice-extracting tank, heating frozen fructus Pyri to-2 deg.C, percolating fructus Pyri juice from the pulp, and squeezing at low temperature to obtain clarified fructus Pyri juice. The juice is clear and transparent, is light yellow to yellow brown, and has the special flavor of bergamot pears.

Example 4

Selecting fresh Chinese flowering crabapple fruits without diseases, insect pests, rot and stains, cleaning the Chinese flowering crabapple fruits, draining surface water, squeezing and crushing the Chinese flowering crabapple fruits, and carrying out color protection by using a composite color protection agent of citric acid and ascorbic acid, wherein the ratio of the citric acid to the ascorbic acid is 1: 1, the total amount accounts for 0.3-0.5% of the weight of the pulp, the pulp is put into a plastic film bag, nitrogen is filled after vacuum pumping, the opening is sealed, and the pulp is put into a basket, and the weight of one basket is 30 kg. Freezing the packaged and bagged whole fruits in a refrigeration house at-20 deg.C, and storing for 8 months. Freezing fructus Begoniae Evansianae pulp, loading onto porous juice board in juice tank, heating to near-melting state to-3 deg.C, percolating fructus Begoniae Evansianae juice from pulp tissue cell, and squeezing at low temperature to obtain clear fructus Begoniae Evansianae juice. The crabapple juice is clear and transparent, is light green to yellow, is palatable in sourness and sweetness, and has the special flavor of the crabapple.

Example 5

Selecting grapes which are free of plant diseases and insect pests and rotten and mature, cleaning the grapes, draining or blow-drying moisture, squeezing and crushing grapes with a roller crusher, bagging the grapes with 50kg of bags, vacuumizing the bags, filling carbon dioxide, sealing and bagging the grapes. Freezing in a freezer at-18 deg.C, and storing for 5 months. Placing the frozen grape pulp on a porous juice board in a juice extraction tank, heating the frozen grape pulp to a temperature close to-5 deg.C, dialyzing the grape juice from the pulp in the frozen state, and squeezing at low temperature to obtain clarified grape juice. The white grape juice is clear and transparent, is light cyan to light yellow, and the red grape juice is bright ruby red, is sour and sweet, is slightly astringent and has the characteristic flavor of grape varieties.

The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.