WO2018018362A1 - Procédé de préparation de jus de pomme frais - Google Patents

Procédé de préparation de jus de pomme frais Download PDF

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Publication number
WO2018018362A1
WO2018018362A1 PCT/CN2016/091545 CN2016091545W WO2018018362A1 WO 2018018362 A1 WO2018018362 A1 WO 2018018362A1 CN 2016091545 W CN2016091545 W CN 2016091545W WO 2018018362 A1 WO2018018362 A1 WO 2018018362A1
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WO
WIPO (PCT)
Prior art keywords
apple
temperature
pulp
crushing
steam
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Ceased
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PCT/CN2016/091545
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English (en)
Chinese (zh)
Inventor
崔政伟
俞建峰
陈海英
崔捷
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Jiangnan University
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Jiangnan University
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Priority to PCT/CN2016/091545 priority Critical patent/WO2018018362A1/fr
Publication of WO2018018362A1 publication Critical patent/WO2018018362A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L2/04—Extraction of juices

Definitions

  • the invention belongs to the technical field of food and beverage, and in particular relates to a preparation process of a freshly squeezed apple freshly squeezed juice.
  • Freshly squeezed juice is the abbreviation of English Not From Concentrate. It is called “non-concentrated reducing juice” in Chinese. It is a fresh raw fruit washed and pressed out of juice. It can be directly packed after pasteurization (without concentration and recovery). ), completely retaining the original fresh flavor of the fruit.
  • NFC juice has been rapidly developed by European and American society. From 1997 to 2010, global NFC juice sales increased by 68%, of which the UK increased by 90%.
  • NFC juices in Europe and America account for more than 10% of the juice market, and its processing technology and equipment have become the hotspots of research and development of major companies around the world.
  • China is the world's largest apple producer, with an annual average of 32 million tons, accounting for more than 50% of the world's total apple production.
  • Apple exports about 1.5 million tons, accounting for only about 2% of the world's exports.
  • Apple juice, canned food, dehydrated products and other fresh fruit are 8 million tons.
  • the amount of apples consumed in the domestic market is more than 23 million tons.
  • the pressure on Apple’s sales and prices has put tremendous pressure on farmers’ income.
  • As the apple is processed once the broken polyphenol oxidase contacts the substrate, it immediately triggers the enzymatic browning reaction, which brings great difficulties to the processing and product development of apple. This problem is in China and even in the world. There have been no substantive breakthroughs and progress so far.
  • Sulfite is an effective anti-browning agent, but it can cause sulfur residue and affect people's health.
  • the currently studied alternatives to sulfites are: ascorbic acid, lysine, honey, glutathione, kojic acid, phytic acid, citric acid, etc.
  • These anti-browning agents inhibit polyphenol oxidase (PPO). Concentration dependent. The large amount of addition not only increases the production cost, but also changes the natural flavor of the apple juice; if the amount is small, the enzymatic browning will reoccur in a short time.
  • Vc is an anti-browning agent used earlier.
  • the present invention is directed to the problems existing in the prior art, and provides a technique for rapidly heating to an enzyme-killing process by steam during the crushing process, followed by ultra-fast cooling, thereby realizing the inactivation of the easily browned apple by physical methods. And anti-browning treatment, in line with the concept of green and safe processing of contemporary food.
  • the pulp after the enzyme is cooled by ultra-rapid cooling to normal temperature to avoid the pulp being cooked and retaining the original taste and nutrition of the apple.
  • the invention provides a preparation process of apple fresh juice, comprising the following steps:
  • Raw material selection and pretreatment choose apples with high freshness, high maturity, no mold, rot, no insects and pesticide residues as raw materials, the sugar content is preferably greater than 10 Brix, and washed with a bubbling machine. Clean, cut each apple into 4 to 8 petals, in order to facilitate the subsequent crushing and pulping and enzyme-integrating treatment.
  • step (2) Integration of crushing pulping and steam inactivation: the apples treated in step (1) are crushed and pulped, and the apples are crushed to a particle diameter of about 2 mm by using a fast rotating knife paddle, and the toughness of the blade is controlled by the knife blade. Degree, rotation speed and time can control the size of the crushing particle size.
  • the apple does not need to be broken too fine, in addition, the core is hard, and it is not broken as much as possible during the process of crushing and pulping.
  • a few minutes before the start of the crushing the steam is pre-passed to drive off the air in the crushing chamber. The steam is evenly sprayed to the broken apple.
  • the pressure of the steam injected here is 0.12 ⁇ 0.22MPa, and the temperature of the pulp is rapidly increased within 1-3 minutes.
  • the steam is stopped and maintained for 48-12 seconds.
  • the color protection function can also play a role in regulating the acidity of the pulp.
  • step (3) ultra-fast cooling the apple pulp obtained in step (2) is rapidly cooled by means of vacuum cooling and chilled brine conduction cooling, so that the slurry is rapidly cooled to below 40 ° C in 1-2 minutes, specifically The apple pulp is quickly pumped into the vacuum cooler in 1-2 minutes, and the pulp is lowered in the form of a film.
  • the vacuum cooler uses a centrifugal scraper film vacuum evaporator, and the evaporator jacket is provided with chilled brine, vacuum
  • the cooling vacuum is 0.085 to 0.096 MPa, and the frozen brine temperature is less than -4 °C.
  • the apple pulp prepared in the step (3) is filtered to remove the core, and then subjected to ultrafine pulverization and magnetic filtration to prepare a fresh NFC product.
  • the 10-core mesh is used to remove the apple core;
  • the ultra-fine pulverization uses a high-speed cutting wet superfine pulverizer to pulverize the leather and fibrous materials to 80-100 mesh, and the rotational speed of the cutting blade is generally above 2800 rpm.
  • Comb-shaped cylindrical shape the material is smashed between the comb cylinder and the blade under the centrifugal force of the blade, and is refined by the strong shearing force of the blade end, and the size of the comb gap can be controlled.
  • Control the particle size of the product have better pulverization and refinement effect on the fiber material in the apple; magnetically filter the magnetic separator to remove the fine metal impurities in the pulp; add vitamin C or citric acid to adjust the product as needed
  • the acidity adding sucrose or honey to adjust the sweetness of the product, so that the sweet and sour ratio is better.
  • the product is refrigerated at a temperature of 4 to 5 ° C, and the shelf life is 1 to 5 days. If the product is pasteurized and rapidly cooled, it can be refrigerated at 4 to 5 ° C after aseptic filling, and the shelf life can be up to 30 days.
  • the pasteurization uses a tube-type sterilizer, the sterilization temperature is 85 to 100 ° C, and the temperature is maintained for 30 to 15 s. After sterilization, the tube or plate heat exchanger is used to rapidly cool to a normal temperature.
  • the vacuum cooler used in the step (3) for ultra-fast cooling has the following structure: Referring to FIG. 1, the vacuum cooler includes a squeegee 1, an inner cylinder 2, a jacket 3, a distribution disc 4, and a block Disk 5 and motor 6.
  • the inner cylinder 2 has a cylindrical shape, wherein the squeegee 1 is disposed inside the inner cylinder 2 and the gap with the inner cylinder 2 is 1 to 3 mm, and the jacket 3 is disposed at the outer periphery of the inner cylinder 2, the distribution disc 4 is connected above the scraper 1, the motor 6 controls the rotation of the scraper 1, the distribution disc 4 and the retaining disc 5; the vacuum cooler is provided with a vacuum port A connected to the vacuum pump, and the distribution disc 4
  • the feed port B is disposed at a position parallel to each other, and a coolant inlet D is provided below the jacket 3, a coolant outlet C is provided above the jacket 3, and a discharge port E is provided at the bottom of the inner cylinder 2.
  • the motor 6 of the vacuum cooler drives the scraper 1 and the distribution disc 4 to rotate via the reducer, and the pulp enters through the feed port B through the pump, and the pulp is along the distribution disc 4 and the scraper 1 along the pulp.
  • the inner wall of the inner cylinder 2 of the vacuum cooler is lowered in a film shape, and the vacuum pump is connected to the vacuum pump so that the inner cylinder 2 of the vacuum cooler is in a vacuum state, and the pulp is in a film-like manner under the action of gravity. Part of the water quickly evaporates and consumes latent heat of evaporation to cause the temperature of the pulp to drop rapidly.
  • the jacket 3 is provided with chilled brine, which enters from the coolant inlet D and flows out from the coolant outlet C, accelerating the cooling rate of the pulp. And reducing the amount of water evaporation in the pulp, is conducive to the cooling rate and product quality improvement, and finally the ultra-rapid cooling slurry is discharged from the discharge port E, collected, into the post-treatment process.
  • the invention realizes the physical method of killing the enzyme and creates a green safe high-quality fresh-squeezed juice production process.
  • Steam is introduced at the same time as the steaming, the steam instantly heats the broken material to the desired temperature and maintains the required time, and can quickly inactivate the polyphenol oxidase in the fruit, and maintain the original color of the fruit well.
  • the technology of coupling ultra-fast cooling because of the extremely fast cooling speed, avoids the overheating of the juice to produce a cooked taste, can maintain the original flavor and nutrition of the fruit well, and produces a high-quality apple freshly squeezed beverage.
  • the product laid the foundation.
  • the pulp obtained by the coupling of the crushing pulp and the steam-killing enzyme is pumped to the distribution tray and descends along the inner wall of the inner cylinder under the action of centrifugal force and gravity. At this time, the temperature of the material just entering the vacuum cooler is much greater than the vacuum degree.
  • the saturated evaporation temperature of the water, the moisture in the pulp rapidly vaporizes and consumes the latent heat of vaporization, and is protected by the rotating scraper to ensure that the pulp is reduced in shape when the pulp is lowered, so that the moisture is vaporized and the resistance of the escape is extremely small.
  • the drastic drop, the temperature of the frozen brine in the jacket to take the pulp away from the outer wall of the inner cylinder not only accelerates the cooling rate of the pulp, but also reduces the vacuum volatilization loss of the flavor component in the pulp, further ensuring the quality of the product.
  • the present invention is highly efficient and minimizes enzymatic browning.
  • Most of the prior art adopts cold crushing, and then the heat exchanger is used to heat the slurry to destroy the enzyme; however, the method of killing the enzyme after the cold crushing is actually the majority of browning has been completed in the cold crushing process, followed by Inhibition of enzymes inhibits browning and has limited effect.
  • the NFC apple juice provided by the invention does not need to add additives such as flavors, pigments and preservatives. Because the enzyme is timely and efficient, the color and nutrition of the juice can be well protected, and a little natural honey and/or sugar can be added according to actual needs. Sweetness, add a small amount of vitamin C and / or citric acid to adjust the acidity, so as to get a better taste of NFC apple juice. Among them, vitamin C can be added during the beating process, or can be added during the formulation, and can inhibit the non-enzymatic browning in the later stage.
  • the invention adopts the integrated coupling technology of crushing pulping and steam-killing enzyme, and then immediately performs ultra-fast cooling, while strictly controlling the process parameters and minimizing the temperature and time of the heat action, thereby realizing the physical method to destroy the enzyme. And in the true sense of the completion of NFC apple juice green and high quality processing.
  • Figure 1 is a schematic view showing the structure of a vacuum cooler used in a preferred embodiment of the present invention.
  • step (1) the apple of step (1) is placed in a bubbling washing machine, and the apple is sufficiently washed by bubbling, stirring, or the like;
  • Magnetic filtration a magnetic separator is used to remove fine metal impurities which may exist in the pulp
  • step (1) the apple of step (1) is placed in a bubbling washing machine, and the apple is sufficiently washed by bubbling, stirring, or the like;
  • Magnetic filtration a magnetic separator is used to remove fine metal impurities which may exist in the pulp
  • the finished product is filled in aseptic carton and refrigerated at 4 ° C with a shelf life of 30 days.
  • step (1) the apple of step (1) is placed in a bubbling washing machine, and the apple is sufficiently washed by bubbling, stirring, or the like;
  • Ultra-fine pulverization the high-speed cutting wet superfine pulverizer is used, and the rotation speed is 2800 rpm, and the leather and fibrous materials are broken to 100 mesh;
  • Magnetic filtration a magnetic separator is used to remove fine metal impurities which may exist in the pulp
  • Blending Adding 0.02% (w/w) of vitamin C to adjust the acidity of the apple raw material and further exerting the color protection effect, adding the quality of 5% (w/w) of the artichoke honey to adjust the sweetness;
  • the polyester bottle is aseptically filled to obtain the finished product, which is refrigerated at 4 ° C and has a shelf life of 30 days.
  • Comparative Example 1 replaced step (4) and step (5) in Example 2 with natural beating with a beater;
  • Comparative Example 4 Step (5) in Example 2 was replaced by pumping the slurry into a vacuum cooler, and the blade was cooled to room temperature without being rotated.
  • Example 1-3 The scoring criteria of the sensory evaluation are shown in Table 1. Seven samples of Examples 1-3 and Comparative Examples 1-4 were taken, and each sample was divided into 5 portions, evaluated 3 times, and averaged. Score the color, smell, taste and overall rating of fresh apple juice, with a maximum score of 100 points.
  • the L value is usually determined by HunterLab (model UltraScanPro1166, HunterLab, USA) The company) color difference meter to determine the color of the juice, the data results are expressed in L, a, b.
  • a cylindrical sampler (diameter: 58 mm, depth: 15 mm) is used to hold the same quality of the pulp under the color difference meter (50 mm diameter).
  • Polyphenols are important flavor substances and coloring substances of apples and processed products, and are closely related to the sensory quality of apples and processed products.
  • Apple polyphenols mainly include catechins, proanthocyanidins, hydroxycinnamic acids, dihydrochalcones, flavonols, anthocyanins.
  • the total amount of polyphenols was determined by the forinol method: (1) Preparation of the standard curve, accurately taking 0.05, 0.10, 0.15, 0.20, 0.25, 0.30 mL of the gallic acid standard solution at a concentration of 100 ⁇ g/mL in a 5 mL volumetric flask. Distilled water 1.95, 1.90, 1.85, 1.80, 1.75, 1.70 mL, respectively, and then add 1.0 mL of Forint reagent, shake well for 3-4 min, add 1.0 mL of 10% Na 2 CO 3 solution, shake and place at constant temperature.
  • Table 2 Fresh apple juice quality evaluation table prepared by different methods
  • Cooling that is, Comparative Example 4, because the cooling rate is not fast enough, the product has a cooked taste, and the results of sensory evaluation are still not satisfactory. Only by using the ingenious combination of the crushed steam inactivating enzyme coupling and the ultra-rapid cooling provided by the present invention, as in the first, second and third embodiments, the enzymatic browning can be best suppressed, and the antioxidant active ingredients such as polyphenols are most retained. Moreover, the product has no cooked flavor and can basically maintain the original taste of the fruit and obtain high quality NFC freshly squeezed apple juice.

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  • 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)
  • Preparation Of Fruits And Vegetables (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention concerne un procédé de préparation de jus de pomme frais. Une technique d'association intégrée de broyage, de réduction en pulpe et de désactivation enzymatique au moyen d'un traitement à la vapeur est utilisée, et un refroidissement ultra-rapide est effectué immédiatement après la réduction en pulpe et la désactivation enzymatique, à savoir, en utilisant l'association d'un refroidissement sous vide et d'un refroidissement par mise en œuvre de congélation de saumure. Les paramètres du procédé sont contrôlés de manière stricte et la qualité des pommes servant de matières premières est protégée au maximum pendant la totalité du procédé de traitement. La température de l'action thermique est réduite, la durée de l'action thermique est raccourcie, et les effets de désactivation enzymatique sont ainsi excellents, et la couleur, l'arôme et les nutriments originels des pommes sont conservés. Le procédé comprend : le contrôle de la qualité des pommes servant de matières premières; l'association du broyage, de la réduction en pulpe et de la désactivation enzymatique au moyen d'un traitement à la vapeur; le refroidissement ultra-rapide; la filtration et la séparation; le broyage ultrafin; la formulation et l'homogénéisation; la stérilisation et le refroidissement rapide; et le remplissage aseptique. Des procédés physiques sont utilisés dans le procédé selon l'invention pour inhiber au maximum le brunissement enzymatique du jus de pomme frais, ce qui permet de conserver l'arôme, le goût et les nutriments originels des pommes fraîches. Aucun pigment, ni essence, ni conservateur ne sont ajoutés, et un jus de pomme frais de haute qualité peut être obtenu.
PCT/CN2016/091545 2016-07-25 2016-07-25 Procédé de préparation de jus de pomme frais Ceased WO2018018362A1 (fr)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110169529A (zh) * 2019-06-24 2019-08-27 田野创新股份有限公司 一种芒果的护色剂及其护色方法
CN110521909A (zh) * 2019-09-30 2019-12-03 江南大学 用于液态食品定向钝酶与灭菌的一体化装置及其加工方法
CN111345455A (zh) * 2020-03-06 2020-06-30 沈阳农业大学 一种3d打印用水果凝胶的制备方法及应用
CN111480822A (zh) * 2020-04-24 2020-08-04 江西绿百合生态农业开发有限公司 一种百合泥的加工技术
CN112586702A (zh) * 2020-12-15 2021-04-02 南昌大学 一种自稳定的黄瓜全浆制备方法
CN113068779A (zh) * 2021-04-09 2021-07-06 南昌大学 一种天然抗褐变nfc苹果汁的制备方法
CN113974026A (zh) * 2021-09-24 2022-01-28 河北绿诺食品有限公司 一种含果糖的浓缩苹果汁加工工艺及浓缩苹果汁
CN113995007A (zh) * 2021-11-26 2022-02-01 中国海洋大学 一种生物原料的防褐变处理方法
CN114231303A (zh) * 2021-12-17 2022-03-25 宁夏环保集团有限责任公司 一种工业废弃物处理装置
CN115316625A (zh) * 2022-09-14 2022-11-11 甘肃省农业科学院农产品贮藏加工研究所 一种高品质速冻果蔬浆的加工方法
CN115624204A (zh) * 2022-11-07 2023-01-20 广西中烟工业有限责任公司 烟用苹果香料及其应用

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CN105495627A (zh) * 2015-12-01 2016-04-20 江南大学 一种水果破碎制浆灭酶一体化装置

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CN105495627A (zh) * 2015-12-01 2016-04-20 江南大学 一种水果破碎制浆灭酶一体化装置

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Cited By (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110169529A (zh) * 2019-06-24 2019-08-27 田野创新股份有限公司 一种芒果的护色剂及其护色方法
CN110521909A (zh) * 2019-09-30 2019-12-03 江南大学 用于液态食品定向钝酶与灭菌的一体化装置及其加工方法
CN110521909B (zh) * 2019-09-30 2022-07-22 江南大学 用于液态食品定向钝酶与灭菌的一体化装置及其加工方法
CN111345455A (zh) * 2020-03-06 2020-06-30 沈阳农业大学 一种3d打印用水果凝胶的制备方法及应用
CN111480822A (zh) * 2020-04-24 2020-08-04 江西绿百合生态农业开发有限公司 一种百合泥的加工技术
CN112586702A (zh) * 2020-12-15 2021-04-02 南昌大学 一种自稳定的黄瓜全浆制备方法
CN112586702B (zh) * 2020-12-15 2022-05-17 南昌大学 一种自稳定的黄瓜全浆制备方法
CN113068779B (zh) * 2021-04-09 2022-04-15 南昌大学 一种天然抗褐变nfc苹果汁的制备方法
CN113068779A (zh) * 2021-04-09 2021-07-06 南昌大学 一种天然抗褐变nfc苹果汁的制备方法
CN113974026A (zh) * 2021-09-24 2022-01-28 河北绿诺食品有限公司 一种含果糖的浓缩苹果汁加工工艺及浓缩苹果汁
CN113974026B (zh) * 2021-09-24 2024-03-08 河北绿诺食品有限公司 一种含果糖的浓缩苹果汁加工工艺及浓缩苹果汁
CN113995007A (zh) * 2021-11-26 2022-02-01 中国海洋大学 一种生物原料的防褐变处理方法
CN114231303A (zh) * 2021-12-17 2022-03-25 宁夏环保集团有限责任公司 一种工业废弃物处理装置
CN115316625A (zh) * 2022-09-14 2022-11-11 甘肃省农业科学院农产品贮藏加工研究所 一种高品质速冻果蔬浆的加工方法
CN115624204A (zh) * 2022-11-07 2023-01-20 广西中烟工业有限责任公司 烟用苹果香料及其应用

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