阅读说明：本技术 一种果汁澄清方法 (Fruit juice clarifying method ) 是由 甘水莲 关家云 王振磊 于 2018-06-13 设计创作，主要内容包括：一种果汁澄清方法,包括洗果、热烫、破碎、酶解、静置、过滤、巴杀、装罐,其中,该方法包括三步澄清步骤,1.酶解时,在酶解罐中加入已破碎水果15-20wt％的上一批次已酶解的果汁混合,减少果汁的后聚合反应；2.酶解后的果汁在-5-0℃下静置24-48h,使果肉充分沉淀,取上层清液；3.静止后的上层清液通过碳化硅膜分离技术进行过滤,得到澄清的果汁。该方法简单,效果明显,易于操作。(A fruit juice clarifying method, including washing the fruit, blanching, breaking, enzymolysis, stewing, filtering, killing, canning, wherein, said method includes the clarification step of three steps, 1. while enzymolyzing, add already broken 15-20 wt% of fruit and already enzymolyzed fruit juice of the last batch into the enzymolysis tank and mix, reduce the post polymerization reaction of the fruit juice; 2. standing the juice at-5-0 deg.C for 24-48 hr to precipitate pulp, and collecting supernatant; 3. filtering the supernatant after standing by silicon carbide membrane separation technology to obtain clear juice. The method is simple, obvious in effect and easy to operate.)

1. A fruit juice clarifying method, including washing the fruit, blanching, breaking, enzymolysis, stewing, filtering, killing, canning, characterized by that, the method includes the clarification step of three steps, 1. while enzymolyzing, add already broken fruit 15-20 wt% of the previous batch of already enzymolyzed fruit juice to mix in the enzymolysis tank, reduce the post polymerization reaction of the fruit juice; 2. standing the juice at-5-0 deg.C for 24-48 hr to precipitate pulp, and collecting supernatant; 3. filtering the supernatant after standing by silicon carbide membrane separation technology to obtain clear juice.

2. The juice clarifying method as set forth in claim 1, wherein the impurities adhered to the surface of the fruit are washed off by using clean water or detergent.

3. The juice clarifying method as set forth in claim 1, wherein the washed fruit is blanched with steam at 90 ℃ for 10s to remove microorganisms and enzymes on the surface of the fruit which affect the quality of the fruit.

4. The juice clarifying method as claimed in claim 1, wherein the blanched fruit is color-protected by adding citric acid 0.05-0.12% of the fruit to be crushed by mass before crushing, and then crushed.

5. The juice clarifying method as claimed in claim 1, wherein 15-20 wt% of the juice from the previous batch is added to the crushed pulp and mixed, and then pectin complex enzyme consisting of 0.1-0.5% of pectinase, 0.02-0.04% of cellulase and 0.02-0.04% of xylanase in percentage by mass of the pulp to be subjected to enzymolysis is added for enzymolysis.

6. The juice clarifying method as claimed in claim 1, wherein the juice after enzymolysis is left to stand at-5-0 ℃ for 24-48h to fully precipitate the pulp, and the supernatant is taken.

7. The method of claim 1, wherein the supernatant obtained after standing is filtered by a silicon carbide membrane separation technique.

8. A method of clarifying fruit juice according to claim 1, wherein the filtered juice is pasteurized at 80 ℃ for 2 min.

9. The method of claim 1, wherein the juice is cooled to ambient temperature under aseptic conditions, canned, and sealed.

Technical Field

The invention relates to the field of food processing, in particular to a clarification method of fruit juice.

Background

The fruit juice is a juice product obtained by physically squeezing, centrifuging, extracting and the like fruit-flavored raw materials, and generally refers to pure fruit juice or 100% fruit juice. Because tannin, polyphenol substances, metal ions, protein, other colloidal substances and the like exist in the fruit juice, turbid precipitates can be generated by the combination of the components, the protein, the colloidal substances and the like, the appearance and the taste of the fruit juice are influenced, and meanwhile, because the fruit juice contains oligosaccharide, after-polymerization reaction can be generated after the fruit juice is placed for a period of time, the color of the fruit juice becomes dark. In the existing clarification technology, a clarifying agent is mostly adopted for clarification, or diatomite is added for filtering clarification by heating, the filtering effects are poor, the flavor and the taste of the fruit juice cannot be effectively guaranteed in the filtering process, and the original flavor and the taste of the fruit juice are easily lost.

Disclosure of Invention

The invention aims to solve the technology of clarifying pure fruit juice, and the fruit juice is clarified by a three-step clarification method in the preparation of the fruit juice, which comprises the steps of adding the enzymolyzed fruit juice of the previous batch during the enzymolysis, reducing the post polymerization reaction of the fruit juice, standing at low temperature to fully precipitate the fruit pulp, and taking the supernatant and separating by a silicon carbide membrane separation technology.

A fruit juice clarifying method, including washing the fruit, blanching, breaking, enzymolysis, stewing, filtering, killing, canning, said method includes three steps of clarifying step, 1. while enzymolyzing, add already broken fruit 15-20 wt% already enzymolyzed fruit juice of last batch into enzymolysis tank and mix, reduce the post polymerization reaction of the fruit juice; 2. standing the juice at-5-0 deg.C for 24-48 hr to precipitate pulp, and collecting supernatant; 3. filtering the supernatant after standing by silicon carbide membrane separation technology to obtain clear juice.

Preferably, the fruit washing adopts clean water or detergent to clean impurities adhered to the surface of the fruit.

Preferably, the washed fruit is blanched with steam at 90 ℃ for 10s, so that microorganisms on the surface of the fruit and enzymes which influence the quality of the fruit by inactivating parts are removed.

Preferably, the blanched fruits are added with citric acid accounting for 0.05 to 0.12 percent of the mass percent of the fruits to be crushed for color protection before being crushed, and then are crushed.

Preferably, 15 to 20 weight percent of the juice which is subjected to enzymolysis in the previous batch is added into the crushed pulp and mixed, and pectin compound enzyme consisting of 0.1 to 0.5 percent of pectinase, 0.02 to 0.04 percent of cellulase and 0.02 to 0.04 percent of xylanase in percentage by mass of the pulp to be subjected to enzymolysis is added.

Preferably, the juice after enzymolysis is kept stand for 24-48h at-5-0 ℃ to ensure that the pulp is fully precipitated, and supernatant is taken.

Preferably, the supernatant obtained after standing is filtered by a silicon carbide membrane separation technique.

Preferably, the juice obtained after filtration is pasteurized at 80 ℃ for 2 min.

Preferably, the juice is cooled to normal temperature under sterile conditions, canned and sealed.

The implementation of the invention has the following beneficial effects:

the method clarifies the fruit juice by a three-step clarification method, comprises the steps of adding the enzymolyzed fruit juice of the previous batch during enzymolysis, reducing post polymerization reaction of the fruit juice, standing at low temperature to fully precipitate the fruit pulp, taking supernatant and separating by a silicon carbide film separation technology, and is simple, obvious in effect and easy to operate.

Detailed Description

The embodiments described below are only a part of the embodiments of the present invention, and not all of them. 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.