阅读说明：本技术 橙汁的生产 (Orange juice production ) 是由 付天娇 克里斯特·兰青格 拉尔斯·博·拉森 梅拉·克雷莫内西 罗伯特·塔考·雅达 阿鲁西奥 于 2019-09-26 设计创作，主要内容包括：描述了橙汁(108)的生产。在超滤器(107)中将生橙汁(102)超滤,从而获得UF渗余物(106)和UF渗透物(104)。将UF渗透物在纳滤器(130)中进行纳滤,从而获得NF渗余物(132)和NF渗透物(131)。将UF渗余物(106)和NF渗透物(131)混合,然后在巴氏灭菌器(113)中进行巴氏灭菌。经巴氏灭菌的混合物形成橙汁(108),将其填充入包装(117)中。然后获得具有降低的糖含量同时仍然提供有利的味道和颜色的橙汁。(The production of orange juice (108) is described. Raw orange juice (102) is ultrafiltered in an ultrafilter (107) to obtain a UF retentate (106) and a UF permeate (104). The UF permeate is subjected to nanofiltration in a nanofiltration unit (130), thereby obtaining an NF retentate (132) and an NF permeate (131). The UF retentate (106) and NF permeate (131) are mixed and then pasteurized in a pasteurizer (113). The pasteurized mixture is formed into orange juice (108), which is filled into packages (117). Orange juice having a reduced sugar content while still providing a favorable taste and color is then obtained.)

1. A method (108) for producing orange juice, comprising:

ultrafiltering (203) the raw orange juice (102) to produce an ultrafiltered permeate (104) and an ultrafiltered retentate (106),

nanofiltration (204) of the ultrafiltered permeate (104) to produce a nanofiltration permeate (131) and a nanofiltration retentate (132),

mixing (205) the ultrafiltered retentate (106) and the nanofiltration permeate (131) to produce an orange juice (108), the orange juice (108) having a sugar content between 67% and 77% of the sugar content of the raw orange juice (102),

pasteurizing (207) the orange juice (108), and

aseptically filling (209) the package (117) with the orange juice (108) produced by the mixing.

2. The method of claim 1, wherein:

the sugar content of the ultrafiltration retentate (106) is between 99% and 105% of the sugar content of the raw orange juice (102), and

the nanofiltration permeate (131) has a sugar content of between 62% and 68% of the sugar content of the ultrafiltration permeate (104).

3. The method of claim 1 or claim 2, wherein:

the mixing (205) includes mixing the ultrafiltered retentate (106) and the nanofiltration permeate (131) to produce an orange juice (108), the orange juice (108) having a fructose content of between 84% and 90% of the fructose content of the raw orange juice (102).

4. The method of any of claims 1-3, wherein:

the fructose content of the ultrafiltered retentate (106) is between 0% and 2% of the fructose content of the raw orange juice (102), and

the fructose content of the nanofiltration permeate (131) is between 69% and 75% of the fructose content of the ultrafiltration permeate (104).

5. The method of any of claims 1-4, wherein:

the mixing (205) includes mixing the ultrafiltered retentate (106) and the nanofiltration permeate (131) to produce an orange juice (108), the orange juice (108) having a glucose content between 84% and 90% of the glucose content of the raw orange juice (102).

6. The method of any of claims 1-5, wherein:

the glucose content of the ultrafiltration retentate (106) is between 0% and 2% of the glucose content of the raw orange juice (102), and

the glucose content of the nanofiltration permeate (131) is between 77% and 83% of the glucose content of the ultrafiltration permeate (104).

7. The method of any of claims 1-6, wherein:

the mixing (205) includes mixing the ultrafiltered retentate (106) and the nanofiltration permeate (131) to produce an orange juice (108), the orange juice (108) having a sucrose content between 56% and 62% of the sucrose content of the raw orange juice (102).

8. The method of any one of claims 1 to 7, wherein:

the sucrose content of the ultrafiltered retentate (106) is between 0% and 2% of the sucrose content of the raw orange juice (102), and

the nanofiltration permeate (131) has a sucrose content of between 34% and 40% of the sucrose content of the ultrafiltration permeate (104).

9. The method of any of claims 1 to 8, wherein:

the pasteurizing (207) of the orange juice (108) includes pasteurizing (207) the orange juice (108) to obtain a PEU content of less than 1.3% of an enzymatic pectinesterase PEU content of the raw orange juice (102).

10. The method of any of claims 1 to 9, wherein:

the ultrafiltration (203) and the nanofiltration (204) are performed at a temperature in the range of 14-16 ℃.

11. The method of any one of claims 1 to 9, wherein:

the ultrafiltration (203) is performed with a concentration factor in the range of 2.7 to 3.4, whereas the nanofiltration (204) is performed with a concentration factor in the range of 3.8 to 4.2.

12. A system (100) for producing orange juice (108), comprising:

an ultrafilter (107) arranged to ultrafilter the raw orange juice (102) to produce an ultrafiltered permeate (104) and an ultrafiltered retentate (106),

a nanofilter (130) arranged to nanofiltration of the ultrafiltered permeate (104) to produce a nanofiltered permeate (131) and a nanofiltered retentate (132),

a mixing unit (109) arranged to mix the ultrafiltered retentate (106) and the nanofiltration permeate (131) to produce an orange juice (108), the orange juice (108) having a sugar content of between 67% and 77% of the sugar content of the raw orange juice (102),

a pasteurizer (113) arranged to pasteurize the orange juice (108), an

An aseptic filling machine (115) arranged to aseptically fill a package (117) with the pasteurized orange juice (108).

Technical Field

Embodiments herein relate to methods and systems for producing orange juice.

Background

Starting from freshly extracted orange juice (commonly referred to as raw orange juice), many processing steps are required to produce orange juice products having a low sugar content, while retaining flavor and maximizing the shelf life of the orange juice product, and minimizing the negative impact of pasteurization on juice quality. In prior art production methods and systems, membrane filtration techniques and pasteurization have been used to remove sugars and extend shelf life.

However, prior art solutions typically focus on a single part of the production process. None of the prior art solutions provide an orange juice product having a relatively low sugar content, a natural flavor similar to freshly extracted orange juice, while having a long shelf life.

Disclosure of Invention

In view of the above, it is an object of the present disclosure to improve the prior art. In particular, the aim is to obtain a juice with a reduced sugar content while the taste and quality is still similar to those of freshly extracted juice.

In a first aspect, the object is achieved by a method for producing orange juice. The process includes ultrafiltering raw orange juice to produce an ultrafiltered permeate (UF permeate) and an ultrafiltered retentate (UF retentate). The UF permeate is subjected to nanofiltration to produce a nanofiltration permeate (NF permeate) and a nanofiltration retentate (NF retentate). The UF retentate and NF permeate were then mixed to produce orange juice having a sugar content between 67% and 77% of the sugar content of the raw orange juice. The orange juice is pasteurized and then aseptically filled into packages.

Orange juice is prepared by ultrafiltration of raw orange juice to obtain an UF retentate and an UF permeate, followed by nanofiltration of the UF permeate to obtain an NF retentate and an NF permeate, and by mixing the UF retentate and the NF permeate followed by pasteurization, which effectively reduces the sugar content. It is generally accepted that consumption of orange juice having a reduced sugar content is healthier than consumption of orange juice containing all of the natural sugars. Moreover, the filtration used to obtain the orange juice makes it possible to maintain a high quality of the orange juice, in particular in terms of flavour and colour.

As will be exemplified in the detailed description that follows, the method has an effect on, i.e. provides certain values for, the different sugars of the juice, the enzyme Pectinesterase (PEU) content, the lactic acid bacteria Colony Forming Unit (CFU) content, the vitamin C content, the pH, the colour and the essential oil content of the orange juice. These values obtained are all advantageous in terms of: providing good quality and flavor of orange juice while also providing long shelf life.

In a second aspect, a system for producing orange juice is provided. The system includes an ultrafilter for ultrafiltering the raw orange juice to produce a UF permeate and a UF retentate. A nanofilter is arranged to nanofilter the UF permeate to produce an NF permeate and an NF retentate. The mixing unit is arranged to mix the UF retentate and the NF permeate to produce orange juice having a sugar content of between 67% and 77% of the sugar content of the raw orange juice. A pasteurizer is arranged to pasteurize the orange juice, and an aseptic filling machine is arranged to aseptically fill the packages with the pasteurized orange juice.

This second aspect provides effects and advantages corresponding to those outlined above in connection with the first aspect. All features and variations described herein in connection with the method according to the first aspect may be used in the system according to the second aspect, and vice versa.

Drawings

Embodiments of the invention will now be described, by way of example, with reference to the accompanying schematic drawings, in which:

FIG. 1 is a schematic view of a system for producing orange juice, an

Figure 2 is a flow chart of a method of producing orange juice.

Detailed Description

Referring to fig. 1, an embodiment of a system 100 for producing an orange juice 108 having a reduced sugar content will now be described, the orange juice 108 retaining a substantial portion of the quality and flavor of the freshly extracted orange juice 102 as described above. The system 100 is connected to a measurement and control system 120 that includes processing and memory devices 122, 124. The processing and memory devices 122, 124 are configured with software instructions that obtain measurements from sensors 127, schematically shown in the system 100, via signal lines 121, and control the system 100 to perform the processing described herein. As will be appreciated by those skilled in the art, the sensors 127 are configured such that they provide measurement signals representative of any desired parameter related to the production of the orange juice 108, as will be discussed further below.

The system 100 includes a holding tank 101, the holding tank 101 containing raw orange juice 102 obtained according to known techniques, for example, raw orange juice 102 obtained by squeezing freshly picked oranges in a suitably configured orange press.

The raw orange juice 102 is passed through a heat exchanger 103 to achieve a temperature suitable for the subsequent filtration step. It has been found that suitable temperatures may be in the interval 14-16 ℃. For example, a heat exchanger of the type provided by Alfa Laval (Alfa Laval) under the designation "C3-SR" may be used for this purpose, or any other suitable heat exchanger may be used.

A conventional fluted filter 105 may be disposed downstream of the heat exchanger 103 to remove undesirable large pulp particles from the raw orange juice 102.

An ultrafilter 107 is disposed downstream of the trough filter 105 to separate the raw orange juice 102 into a UF permeate 104 and a UF retentate 106. The ultrafilter 107 may be, for example, a ceramic type filter having a membrane pore size of 19 to 21nm, or a membrane pore size of 20 nm. The channel size of the ultrafilter 107 may be 3.5-4.5mm, or the channel size may be 4 mm. The main function of the ultrafilter 107 is to separate the inlet stream into two other streams: a UF retentate 106 and a UF permeate 104. To perform this separation, a pressure of 2.3 to 2.7 bar, or more specifically 2.5 bar, is applied to the raw orange juice 102 and the product is passed through the ceramic membrane. The UF retentate 106 remains on the membrane while the UF permeate 104 passes through the membrane. The concentration factor of the ultrafilter 107 is in the range of 2.7 to 3.4. The concentration factor is determined as the starting volume divided by the final volume, i.e. the volume of raw juice 102 entering the ultrafilter 107 divided by the volume of UF retentate 106 leaving the ultrafilter 107.

UF permeate 104 leaving the ultrafilter 107 enters a surge tank 129. The buffer tank 129 may be provided with a jacket through which ice water or other coolant flows to maintain the temperature of the UF filter 104 within a range of 14 c to 16 c. The surge tank 129 may also have a stirrer to homogenize the UF permeate 104.

A nanofilter 130 is disposed downstream of the surge tank 129 to receive and separate UF permeate 104 into NF permeate 131 and NF retentate 132. The nanofilter 130 can be, for example, a spiral wound filter having a pore size of 600 daltons to 800 daltons. The primary function of the nanofilter 130 is to separate the inlet stream (i.e., UF permeate 104) into two additional streams: NF retentate 132 and NF permeate 131. The NF retentate 132 is retained by the filter 130, while the NF permeate 131 passes through the filter 130. The concentration factor of the nanofilter 130 is in the range of 3.8 to 4.2. The concentration factor is determined as the starting volume divided by the final volume, i.e., the volume of UF permeate 104 entering the nanofilter 130 divided by the volume of NF retentate 132 exiting the nanofilter 130. The buffer tank 133 may be temporarily used to store the NF permeate 131.

The mixing unit 109 is connected such that it receives retentate 106 from the ultrafilter 107 and is connected such that it receives NF permeate 131 from the nanofiltration unit 130. The mixing unit 109 is also configured to mix the UF retentate 106 and the NF permeate 130 to produce the orange juice 108. The mixing unit 109 may be a sterile storage tank that may include a flow recycler and/or an agitator for effectively accomplishing the mixing. For example, mixing may be achieved in other ways by using so-called in-line mixing, wherein the UF retentate 106 and the NF permeate 130 are fed into the same fluid line, e.g. via branch lines. The mixture of the UF retentate 106 and the NF permeate 130 forms orange juice 108.

The pasteurizer 113 receives the mixed orange juice 108 from the mixing unit 109 and pasteurizes the orange juice 108. The pasteurizer 113 may be a tubular heat exchanger. In pasteurization, the orange juice 108 may be heated to a temperature of at least 95 ℃ by indirect heat exchange. The orange juice 108 is maintained at a minimum temperature of 95 c for at least 30 seconds to inactivate enzymes and kill deteriorating pathogenic microorganisms.

The pasteurized orange juice 108 enters a storage tank 111. The storage tank 111 may be a buffer tank and has a jacket through which ice water may flow to maintain the orange juice 108 at a temperature below 14 ℃. The holding tank 111 may also have a stirrer to homogenize the orange juice 108.

The aseptic filling machine 115 is connected to receive the orange juice 108 from the storage tank 111 and is arranged to aseptically fill the package 117 with the orange juice 108. The filling machine 115 may be any conventional machine configured for aseptically filling packages with liquid food.

Raw orange juice 102, UF permeate 104, UF retentate 106, NF permeate, and orange juice 108 are fed between the various components and units of the system 100 and the desired pressure levels are achieved through the use of conventional pumps (not shown) controlled by the control system 120. The NF retentate 132 may be used for other purposes or may be discarded as waste. In one embodiment, for example, if a slightly higher sugar content (sweetness) is desired for orange juice 108, a portion of the NF retentate 132 is introduced into the mixing unit 109.

As will be described below, the system 100 operates to produce orange juice 108 from raw orange juice 102. The pasteurized raw orange juice 102, UF retentate 106, UF permeate 104, NF retentate 132, NF permeate 131, and orange juice 108 were then obtained for various properties. These values are typically collected and measured by the sensor 127 and by sampling and subsequent laboratory analysis, as described below.

The pH value was obtained by a conventional pH meter. Essential oil values were obtained by using the Scott method (bromide-bromate solution), which is also described by Dan a. kimball in "Citrus Processing: a Complete Guide". Essential oils are a mixture of oils (hydrocarbons) present in the orange, which typically contain more than 90% D-limonene. Vitamin C values were obtained by conventional methods using sampling and subsequent laboratory titration analysis. Enzyme values were obtained by sampling and by PEU testing as described by Dan A. Kimball in "Citrus Processing: Quality Control and Technology". Total lactic acid bacteria values and listeria monocytogenes values were obtained by sampling and subsequent routine laboratory methods. The acidity (nitric acid) value was obtained by using sodium hydroxide titration. Total lactic acid bacteria values, listeria monocytogenes values and total bacteria values were obtained by sampling and subsequent routine laboratory methods. Brix values were obtained by a conventional brix meter. Fructose, glucose and sucrose values are obtained by conventional methods for determining the amount of such sugars in liquids. The color and brightness values are obtained by colorimetry measurements using conventional equipment, such as a cunica Minolta (Konica Minolta) model CM-2600d spectrophotometer.

Turning now to fig. 2, with continued reference to fig. 1, software instructions stored in memory 124 may be executed by processor 122 in measurement and control system 120 to obtain measurable values and provide control signals to system 100 via signal line 121 to perform the method for producing orange juice 108 having the values and characteristics discussed herein.

Such a process involves cooling 201 raw orange juice 102, and as shown in fig. 1, the raw orange juice 102 may originate in a holding tank 101 and be cooled in a heat exchanger 103 to a temperature suitable for subsequent ultrafiltration and nanofiltration.

The cooled raw orange juice 102 is ultrafiltered 203 in an ultrafilter 107 to produce a UF permeate 104 and a UF retentate 106. Suitable temperatures for the ultrafiltration 203 raw orange juice 102 are in the range of 14-16 deg.C. As shown in fig. 1, the cooled raw orange juice 102 may optionally be filtered in a tank filter 105 and then ultrafiltered in an ultrafilter 107.

UF permeate 104 is nanofiltered 204 in nanofilter 130 to produce NF permeate 131 and NF retentate 132. Nanofiltration 204UF permeate 104 is at a suitable temperature in the range of 14-16 ℃. NF permeate 131 may be temporarily stored in a buffer tank before and after nanofiltration of UF permeate 104, respectively.

The UF retentate 106 and NF permeate 131 are mixed 205 in a mixing unit 109 to produce orange juice 108. The sugar content of the orange juice 108 is between 67% and 77% of the sugar content of raw orange juice. Sugar content is defined as the brix value.

After mixing, the orange juice 108 is pasteurized 207 in the pasteurizer 113. With respect to pasteurization 207, the pasteurization temperature is 95 ℃, and the orange juice 108 is held at this temperature for at least 30 seconds.

The package 117 is then aseptically filled 209 with orange juice 108 obtained by mixing 207.

In one embodiment, the raw orange juice 102, the UF retentate 106, the UF permeate, the NF permeate, and the mixed orange juice 108 are not subjected to any other microfiltration, ultrafiltration, nanofiltration, or reverse osmosis filtration other than the ultrafiltration 203 and nanofiltration 204 described. In other words, the only filtration used in the process is one step of ultrafiltration and one step of nanofiltration, which does not include coarse filtration other than microfiltration (e.g. filtration in the tank filter 105).

In the process for producing orange juice 108, the sugar content of the ultrafiltered retentate 106 is between 99% and 105% of the sugar content of the raw orange juice 102, while the sugar content of the nanofiltration permeate 131 is between 62% and 68% of the sugar content of the ultrafiltered permeate 104.

Mixing 205 is performed such that the ultrafiltered retentate 106 and the nanofiltration permeate 131 produce an orange juice 108, the fructose content of the orange juice 108 being between 84% and 90% of the fructose content of the raw orange juice 102. The fructose content of the ultrafiltered retentate 106 is in the range of 0% to 2% of the fructose content of the raw orange juice 102, while the fructose content of the nanofiltration permeate 131 is between 69% to 75% of the fructose content of the ultrafiltered permeate 104.

Mixing 205 may also be performed such that the ultrafiltered retentate 106 and the nanofiltration permeate 131 produce an orange juice 108, the orange juice 108 having a glucose content between 84% and 90% of the glucose content of the raw orange juice 102. The glucose content of the ultrafiltration retentate 106 was between 0% and 2% of the glucose content of the raw orange juice 102, and the glucose content of the nanofiltration permeate 131 was between 77% and 83% of the glucose content of the ultrafiltration permeate 104.

Mixing 205 may also be performed such that the ultrafiltered retentate 106 and the nanofiltration permeate 131 produce an orange juice 108, the sucrose content of the orange juice 108 being between 56% and 62% of the sucrose content of the raw orange juice 102. The sucrose content of the ultrafiltration retentate 106 is between 0% and 2% of the sucrose content of the raw orange juice 102, and the sucrose content of the nanofiltration permeate 131 is between 34% and 40% of the sucrose content of the ultrafiltration permeate 104.

Pasteurization 207 of the orange juice 108 may include pasteurizing the orange juice 108 to achieve a PEU content of less than 1.3% of the enzymatic pectin esterase PEU content of the raw orange juice 102.

In the method for producing orange juice 108, it has been found that the essential oil content in the orange juice 108 produced by the blending 207 is in the range of 18% to 28% of the essential oil content of the raw orange juice 102. Additionally, the essential oil content in the UF retentate 106 is between 165% and 185% of the essential oil content of the raw orange juice 102.

In accordance with the above-described method, the detailed results produced by the operation of system 100 produce the parameter values specified in tables 1a-d, as follows:

table 1a:

table 1b:

table 1c:

table 1d:

supplemental testing showed similar results. The juice is produced in the above-described manner so as to obtain the ranges in question, thereby providing juice with a reduced sugar content while still providing good taste and quality. At the same time, the juice 108 has a long shelf life, which exceeds 60 days when stored at temperatures up to 5 ℃ or even up to 8 ℃.