CN101273790B - Preparation method of pomegranate juice - Google Patents
Preparation method of pomegranate juice Download PDFInfo
- Publication number
- CN101273790B CN101273790B CN200810072862XA CN200810072862A CN101273790B CN 101273790 B CN101273790 B CN 101273790B CN 200810072862X A CN200810072862X A CN 200810072862XA CN 200810072862 A CN200810072862 A CN 200810072862A CN 101273790 B CN101273790 B CN 101273790B
- Authority
- CN
- China
- Prior art keywords
- pomegranate
- juice
- sterilization
- membrane
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- AFSDNFLWKVMVRB-UHFFFAOYSA-N Ellagic acid Chemical compound OC1=C(O)C(OC2=O)=C3C4=C2C=C(O)C(O)=C4OC(=O)C3=C1 AFSDNFLWKVMVRB-UHFFFAOYSA-N 0.000 title abstract description 9
- 235000013525 pomegranate juice Nutrition 0.000 title abstract description 8
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 224
- 241000219991 Lythraceae Species 0.000 claims abstract description 223
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 107
- 230000001954 sterilising effect Effects 0.000 claims abstract description 93
- 238000000034 method Methods 0.000 claims abstract description 57
- 244000005700 microbiome Species 0.000 claims abstract description 36
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 26
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 22
- 239000000126 substance Substances 0.000 claims abstract description 21
- 238000005406 washing Methods 0.000 claims abstract description 19
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 11
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 9
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 182
- 239000012528 membrane Substances 0.000 claims description 54
- 235000015203 fruit juice Nutrition 0.000 claims description 43
- 239000000463 material Substances 0.000 claims description 34
- 238000001471 micro-filtration Methods 0.000 claims description 29
- 230000000694 effects Effects 0.000 claims description 22
- 235000006708 antioxidants Nutrition 0.000 claims description 21
- 239000002253 acid Substances 0.000 claims description 18
- 108090000623 proteins and genes Proteins 0.000 claims description 18
- 239000000203 mixture Substances 0.000 claims description 17
- 102000004169 proteins and genes Human genes 0.000 claims description 17
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 238000002372 labelling Methods 0.000 claims description 13
- 235000016709 nutrition Nutrition 0.000 claims description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 238000012371 Aseptic Filling Methods 0.000 claims description 11
- 229920002521 macromolecule Polymers 0.000 claims description 11
- 230000007062 hydrolysis Effects 0.000 claims description 10
- 238000006460 hydrolysis reaction Methods 0.000 claims description 10
- 238000005374 membrane filtration Methods 0.000 claims description 10
- 230000003647 oxidation Effects 0.000 claims description 10
- 238000007254 oxidation reaction Methods 0.000 claims description 10
- 238000007906 compression Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 9
- 230000000855 fungicidal effect Effects 0.000 claims description 9
- 230000005855 radiation Effects 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 9
- 229910001220 stainless steel Inorganic materials 0.000 claims description 9
- 239000010935 stainless steel Substances 0.000 claims description 9
- 229910010413 TiO 2 Inorganic materials 0.000 claims description 8
- 229910052799 carbon Inorganic materials 0.000 claims description 8
- 239000012467 final product Substances 0.000 claims description 8
- 238000009413 insulation Methods 0.000 claims description 8
- 230000010355 oscillation Effects 0.000 claims description 8
- -1 salt sodium ascorbate Chemical class 0.000 claims description 7
- 239000003651 drinking water Substances 0.000 claims description 6
- 235000020188 drinking water Nutrition 0.000 claims description 6
- 239000004033 plastic Substances 0.000 claims description 5
- 229920003023 plastic Polymers 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 4
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000000470 constituent Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 229960005055 sodium ascorbate Drugs 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 19
- 102000004190 Enzymes Human genes 0.000 abstract description 19
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 229920001277 pectin Polymers 0.000 abstract description 8
- 239000001814 pectin Substances 0.000 abstract description 8
- 235000010987 pectin Nutrition 0.000 abstract description 8
- 239000000084 colloidal system Substances 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000002245 particle Substances 0.000 abstract description 3
- 238000009849 vacuum degassing Methods 0.000 abstract description 2
- 238000007872 degassing Methods 0.000 abstract 1
- 239000000645 desinfectant Substances 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 26
- 238000000926 separation method Methods 0.000 description 15
- 230000008569 process Effects 0.000 description 14
- 239000000047 product Substances 0.000 description 14
- 235000013305 food Nutrition 0.000 description 12
- 238000010438 heat treatment Methods 0.000 description 10
- 238000005352 clarification Methods 0.000 description 9
- 229920001864 tannin Polymers 0.000 description 9
- 239000001648 tannin Substances 0.000 description 9
- 235000018553 tannin Nutrition 0.000 description 8
- 239000012141 concentrate Substances 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 5
- 230000006378 damage Effects 0.000 description 5
- 239000011148 porous material Substances 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 230000000813 microbial effect Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000013872 defecation Effects 0.000 description 3
- 230000005684 electric field Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 238000001728 nano-filtration Methods 0.000 description 3
- 229920002492 poly(sulfone) Polymers 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 238000011085 pressure filtration Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 238000012859 sterile filling Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 238000005842 biochemical reaction Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000010350 erythorbic acid Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000000446 fuel Substances 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 229940026239 isoascorbic acid Drugs 0.000 description 2
- 235000021581 juice product Nutrition 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 102000039446 nucleic acids Human genes 0.000 description 2
- 108020004707 nucleic acids Proteins 0.000 description 2
- 150000007523 nucleic acids Chemical class 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 229920001155 polypropylene Polymers 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000002352 surface water Substances 0.000 description 2
- 239000000725 suspension Substances 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 235000000832 Ayote Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000031404 Chromosome Aberrations Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 235000009854 Cucurbita moschata Nutrition 0.000 description 1
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- ATJXMQHAMYVHRX-CPCISQLKSA-N Ellagic acid Natural products OC1=C(O)[C@H]2OC(=O)c3cc(O)c(O)c4OC(=O)C(=C1)[C@H]2c34 ATJXMQHAMYVHRX-CPCISQLKSA-N 0.000 description 1
- 229920002079 Ellagic acid Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000006735 Periostitis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 239000004952 Polyamide Substances 0.000 description 1
- 239000004642 Polyimide Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 206010036590 Premature baby Diseases 0.000 description 1
- 241000508269 Psidium Species 0.000 description 1
- 241001083505 Punica Species 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000004760 aramid Substances 0.000 description 1
- 229920003235 aromatic polyamide Polymers 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000000747 cardiac effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002301 cellulose acetate Polymers 0.000 description 1
- 239000013043 chemical agent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 231100000005 chromosome aberration Toxicity 0.000 description 1
- 235000019987 cider Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000004064 dysfunction Effects 0.000 description 1
- 229960002852 ellagic acid Drugs 0.000 description 1
- 235000004132 ellagic acid Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000035558 fertility Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 125000001153 fluoro group Chemical group F* 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 125000000623 heterocyclic group Chemical group 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 229910010272 inorganic material Inorganic materials 0.000 description 1
- 239000011147 inorganic material Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960004903 invert sugar Drugs 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- FAARLWTXUUQFSN-UHFFFAOYSA-N methylellagic acid Natural products O1C(=O)C2=CC(O)=C(O)C3=C2C2=C1C(OC)=C(O)C=C2C(=O)O3 FAARLWTXUUQFSN-UHFFFAOYSA-N 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920000620 organic polymer Polymers 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 210000003460 periosteum Anatomy 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000005373 pervaporation Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 229920002647 polyamide Polymers 0.000 description 1
- 229920001721 polyimide Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 235000015136 pumpkin Nutrition 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000009738 saturating Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 229920002379 silicone rubber Polymers 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013948 strawberry juice Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The invention relates to a preparation method of pomegranate juice, which comprises the following steps: firstly, soaking fresh pomegranate in disinfectant, soaking and cleaning with ultrasonic clear water, and washing with clear water; peeling pomegranate seeds from the cut petals, pulping and squeezing to obtain pomegranate juice; degassing by adopting a method combining vacuum degassing and an antioxidant; adding pectinase to hydrolyze pectin in Sucus Punicae Granati; filtering with diatomite to remove suspended substances; removing colloid particles, microorganisms and enzymes by ultrafiltration; adjusting components; sterilizing by cold sterilization, aseptically packaging, and sealing. In the whole production process of pomegranate juice, the highest temperature of treatment is not more than 50 ℃, the color, the flavor, the nutritive value and the functional components of the fresh pomegranate juice can be maintained to the maximum degree, and meanwhile, the product has a longer quality guarantee period and the industrial production is realized.
Description
Technical field
The present invention relates to a kind of preparation method of pomegranate Normal juice, the characteristics of this method maximum are that pomegranate Normal juice content is more than or equal to more than 95%, by bright pomegranate surface sterilization, peeling squeeze the juice, enzyme hydrolysis, membrane filtration degerming, the integrated application that removes colloid and technology such as enzyme, sterile filling and microwave cold sterilization, avoided the high-temperature process in the production of pomegranate Normal juice, color and luster, local flavor, nutritive value and the functional component that can farthest keep the pomegranate aquatic foods to squeeze the juice.
Background technology
Pomegranate (Punicagranatum L.) is a Punicaceae Punica plant, originate in the Central Asia of Persian Himalaya one band, be countries such as present Iran, Afghanistan, imported China by Han dynasty Zhang Qian (B.C. 1st～2 century) into through the Silk Road before more than 2000 year.Pomegranate fruit is beautiful in colour, seed is sparkling and crystal-clear, nutritious, its sweet and sour is salubrious, liked by people.Contain abundant carbohydrate, protein, each seed amino acid and human body trace elements necessary and various vitamin in the pomegranate fruit.The pomegranate edible part accounts for 15%-40%, contains moisture 78.2% approximately, and sucrose is more during prematurity, and invert sugar increases total reducing sugar amount 11%-16.8% during to maturation.Pomegranate contains malic acid and citric acid, and tart flavour is different because of the maturity of kind and fruit, and general content is 0.4%-1.0%, average out to 0.77%.Contain abundant vitamin and mineral materials in the pomegranate, contain carrotene 0.01mg, V in every 100g fruit juice
B10.04mg, V
B20.09mg, Vpp1.7mg, V
C4.6-11mg, calcium 11-13mg, phosphorus 11-16mg, iron 0.4-1.6mg, and more rich potassium, copper, manganese, zinc etc.Also contain protein 0.6%-1.5% and fatty 0.6%-1.6%, crude fibre 2.7%.The pomegranate whole body all is precious, and contained chemical composition is different at its different parts, and the distribution of the polyhydric phenols of flavones, tannin, alkaloid, organic acid and special construction in fruit juice, pericarp, leaf, bark respectively laid particular stress on; The then compositions such as steroid class, phosphatide, triglycerides that contain in pomegranate seed and other position more.
That pomegranate has is aid digestion, anti-gastric-ulcer, softening blood vessel, reducing blood lipid and blood sugar, reduces multiple functions such as cholesterol.Can prevent coronary heart disease, hypertension, the effect that can reach is good for the stomach refreshes oneself, whets the appetite, prolongs life.The TAC of juice of my pomegranate is higher 3 times than the green tea or the claret of equivalent.The Israel current research finds, contain in pomegranate and products thereof delay senility, prevention of cardiac and slow down the high-level antioxidant of canceration process.Evidence, juice of my pomegranate have very strong anti arteriosclerosis disease characteristic, and juice of my pomegranate also contains the ellagic acid composition that can stop some carcinogenic substance cause cancers, and this composition also has the effect of other chemicals infringement healths of prevention.
Xinjiang is domestic area of introducing a fine variety pomegranate the earliest, and the main place of production is on Keshen, South Sinkiang and ground such as field, Aksu, and plantation has at present reached 300,000 mu.The advantageous geography superiority in Xinjiang makes the pomegranate of real estate generally than big and sweet interiorly, and pericarp is thin, and seed is big, the sweet succulence of distinguishing the flavor of, lovely luster.
Because be subjected to the preservation technique condition, transport channel is very long and narrow, storage time is restricted, carrying out deep processing transforms, produce high-quality pomegranate Normal juice product, can satisfy the demand of people to high-quality fruit juice product, also will greatly promote the high-quality conversion of Xinjiang high-quality pomegranate resource, be the main outlet that pomegranates produced in Xinjiang Uygur autonomous will come into the market from now on.
Contain macromolecular substances such as a large amount of pectin, tannin, anthocyanidin, cellulose in the guava juice, chemistry and biochemical reaction not only take place in these compositions in enzyme and sterilization are gone out in the juice of my pomegranate heating, make the serious brown stain of fruit juice, local flavor become bad, cause nutriment and active component to destroy and loss; And in storage because the complex compound of present-color material, tannin, protein etc. still can continue to make fruit juice variable color, back to become muddy, make the juice of my pomegranate product finally lose its commodity value, greatly influenced the development of this product form of juice of my pomegranate.Because above-mentioned technical problem, the juice of my pomegranate product of selling on the market mostly is pomegranate juice at present, use a spot of juice of my pomegranate or do not have and form completely without the juice of my pomegranate allotment, its bright-coloured color and luster, local flavor are that search for food product additive allotment forms, pomegranate Normal juice content even less than 5% has lost due nutritive value of pomegranate Normal juice and health-care efficacy.
Chinese patent 03150057.9 discloses " a kind of pomegranate drink and preparation method thereof ", is characterized in pomegranate Normal juice content at 1-95%, and preferred juice of my pomegranate 25%, is a kind of pomegranate juice, and this this patent has also added multiple additives such as pigment, essence.Chinese patent application 92105356.8 discloses " preparation method of fresh-preservating concentrated pomegranate juice ", is characterized in having added sulfur dioxide and is used as antioxidant in juice of my pomegranate, and concentrate the pomegranate rind extract that the back adding contains liquor at juice of my pomegranate.
Modern food processing technology is as the integrated good technical basis that provides of the technology that develops into this patent of membrane separation technique, microwave disinfection technology, aseptic filling technology.
Membrane separation technique is utilized natural or is artificial synthetic, has the film of selecting permeability, is motive force with outside energy or chemical potential difference, to bi-component or multi-component solute separate with solvent, classification, purification and concentrated technology.Film is the core of membrane separation technique.The physicochemical properties of membrane material, the use cost of saturating property of the separation of film and film plays decisive influence to membrane separation technique.The diffusion barrier that uses mostly is polymeric membrane at present, and fiber film material is mainly used in counter-infiltration (Ro), nanofiltration (NaF), micro-filtration (MF); Aromatic polyamides class and heterocyclic membrane material are mainly used in counter-infiltration; Polysulfones is ultrafiltration (UF), the micro-filtration membrane material, and as the backing material of composite membrane; Polyimides is high temperature resistant, and the membrane material that chemical stability is good is used for ultrafiltration and reverse osmosis membrane; The water flux of the fine film of polypropylene is the material of UF and MF greater than polysulfones; Other is as silicon rubber, and TPO and fluoro containing polymers etc. are many as the pervaporation membrane material.It is the new and high technology of an emerging multidisciplinary intersection that film separates, have separation concurrently, concentrate, purifying, refining function, efficient, energy-saving and environmental protection are arranged again, molecular level filters and process is simple, be easy to characteristic such as automation control, has become one of most important means in the current separation science.The film separation process does not have phase transformation, does not need heating, can prevent the inactivation of heat-sensitive substance, collection degerming, separation, concentrate, purifying is one, the separative efficiency height, simple to operate, be particularly suitable for the application of food industry.
Micro-filtration (MF) claim micro porous filtration again, and the micro-filtration membrane aperture is 0.1-10 μ m, and is highly even, and having the screening filtration is the porosu solid continuous media of feature.The micro-filtration technology that grows up based on microporous barrier is a kind of secondary filter technology.Its basic principle is the sieve aperture separation process.The material of micro-filtration membrane is divided into organic and inorganic two big classes, and organic polymer has cellulose acetate, polypropylene, Merlon, polysulfones, polyamide etc.Inorganic material film has pottery and metal etc.In view of the separation characteristic of miillpore filter, the range of application of miillpore filter mainly is to hold back particulate, bacterium and other pollutants from gas phase and liquid phase, with the purpose that reaches purification, separation, concentrates.
According to the difference of micropore form, micro-filtration membrane can be divided into two classes: crooked pore membrane and column pore membrane.The microcellular structure of crooked pore membrane is the network in the tortuous duct that is cross-linked, and the microcellular structure of column pore membrane is the almost parallel cylindric hair pore structure that runs through membranous wall.
Ultrafiltration is a kind of membrane process between micro-filtration and nanofiltration, and membrane aperture is between 0.05um to 1000 molecular weight.Ultrafiltration is the membrane separation technique that a kind ofly solution can be purified, separate, concentrate, and ultra-filtration process is that the pressure differential with the film both sides is a driving force, is filter medium with the milipore filter.Under certain pressure, when water flows through film when surface, only allow water and the small-molecule substance littler to pass through than membrane aperture, reach solution purification, separation, with the purpose that concentrates.Milipore filter generally is divided into multiple structures such as plate and frame (board-like), doughnut, tubular type, rolling.Milipore filter is divided into 1000,2000,3000,5000,8000,10,000,20,000,30,000,50,000,100,000,150,000,200,000,500,000 or the like from molecular weight cut off.
Contain in the fruit juice that newly squeezes out pectin, pulp chip, starch. the multiple materials that cause the fruit juice muddiness such as albumen, solid suspension, microorganism.Clarification process is the key link that subsider juice is produced.All there is weakness separately in traditional defecation method as heating coacervating clarification method, freezing, plate-frame filtering method and enzyme facture etc.Adopt ultrafiltration that fruit juice is clarified, can make little molecules such as carbohydrate, organic acid and water wherein see through film, and hold back wherein most macromolecular substances, obtain clarifying aseptic fruit juice.Ultra-filtration process need not filter aid, and technical process is short, and labour cost is low, is comparatively cost-effective juice clarification method.Using membrane separating technology is handled juice such as sugar-cane juice, cider, strawberry juice, Pumpkin Juice, and separating clarifying is respond well.Traditional food and drink method for disinfection is pasteurize and high-temperature instantaneous sterilization, and complex operation, high temperature easily cause the destruction of heat-sensitive materials inactivation and product special flavour, nutritional labeling.Micro-filtration membrane with membrane separation technique can stop microorganism to pass through, thereby reaches the effect of " cold sterilization " when separating.
In fruit juice is produced, all be to use thermally-sterilized method traditionally, as instantaneous pasteurize, boiling water sterilization, high temperature sterilization etc., these methods on the one hand can killing microorganisms, and the destructive enzyme activity prevents the bad change of product quality.But add heat energy and cause that the fruit-vegetable juice beverage nutritional labeling is destroyed, variable color is spoiled, volatile fragrance component forfeiture.In order to adapt to the modern to many-sided requirements such as Juice color and nutritional labelings, the technology of novel non-thermal sterilization is arisen at the historic moment.The non-heat of food (cold sterilization) technology comprises physical cold sterilization and chemical cold sterilization.Development in recent years physical cold sterilization technology faster comprises: ultrahigh-pressure sterilization, impulse electric field sterilization, microwave disinfection, pulsed magnetic field sterilization, electron ray sterilization, intense light pulse sterilization etc.
The microwave disinfection technology is an emerging in recent years radio sterilization technology.Mechanism mainly is fuel factor, non-thermal effect.Fuel factor is because microwave has high frequency characteristics.When it acts on food, the water of medium inside, protein, nucleic acid isopolarity molecule are subjected to after the effect of alternating electric field polarized and do the higher-order of oscillation, producing " interior heat " raises temperature fast and causes the structure of the materials such as protein, nucleic acid in the microbial body to change, lose biologically active, cause microbial death or can't breed because of being subjected to serious the interference.
Non-thermal effect, claim biological effect again, the effect of microwave can make the biological permutation and combination state and the characteristics of motion of a large amount of electronics, ion and other charged particles that microorganism produced in its life chemistry process change, and the physiological activator of microorganism is changed.Simultaneously, electric field can make also that distribution of charges changes near the cell membrane, causes the film dysfunction, makes the eubolism function of cell destructions that is interfered, and the growth of microbial cell is suppressed, even stops growing or make it death.The water activity that microwave can also make microbial cell depend on for existence reduces the living environment of destroy microorganisms.In addition, microwave can also cause the hydrogen bond in cell DNA and the RNA molecular structure to relax, rupture and reconfigure, modificator gene sudden change, chromosome aberration, thereby the normal fertility of interruption cell.
Compare with traditional heating means, microwave has weak point heat time heating time, homogeneous heating, food nutrient composition and flavor substance and destroys or lose characteristics such as few.Compare with the chemical agent sterilization technology, microwave disinfection improves its security because of the residual of no chemical substance greatly.Than sterilization technique such as ultrafiltration, microwave disinfection adaptability is wider, and operating cost is relatively low.Therefore, utilize microwave to carry out sterilization and come into one's own day by day in food industry, relevant research work also obtains certain progress.
At present, can be used for microwave disinfection technology that food industry produces continuous microwave sterilization technology, repeatedly Fast Heating and the microwave disinfection technology of cooling, the sterilization technology that heating using microwave combines with conventional pasteurization etc. are arranged.People have carried out extensive studies to microwave applications in the sterilization of a series of products such as meat, meat products, poultry product, aquatic products, fruits and vegetables can, milk, dairy produce, crops, pudding and bread, for the very dark people of research who determines technological parameters such as its sterilizing time, power density according to dielectric constant, the water content of food, more research is also arranged for the dielectric mechanism of food material and the theoretical model of intensification sterilization in microwave field.
Summary of the invention
The object of the invention is to provide a kind of preparation method of pomegranate Normal juice, this method is with bright pomegranate surface sterilization, peeling is squeezed the juice, enzyme hydrolysis, ultrafiltration or micro-filtration, the integrated application of technology such as sterile filling and microwave cold sterilization, can clarify juice of my pomegranate effectively, killing microorganisms and enzyme, avoided the high-temperature process in the juice of my pomegranate production, the present invention is in the whole process of production of juice of my pomegranate, the maximum temperature of handling is no more than 50 ℃, the color and luster that can farthest keep the pomegranate aquatic foods to squeeze the juice, local flavor, nutritive value and functional component can make product that long shelf-life and realization suitability for industrialized production are arranged simultaneously.Can obtain the natural juice of my pomegranate of pomegranate Normal juice content 〉=95% by method of the present invention.
The preparation method of a kind of pomegranate Normal juice of the present invention is to prepare juice of my pomegranate with bright pomegranate, and concrete operations follow these steps to carry out:
A, bright pomegranate is soaked 1-5min in the solution with the Fungicidal substance of conventional fruit surface or drinking water disinfection sterilization, cooperate soaking and washing 1-10min under the supersonic oscillations, spray washing with clear water then;
B, the bright pomegranate that will sterilize after cleaning are used the stainless steel knife cutting, adopt craft or machinery to strip out the pomegranate seed, add the antioxidant of 0.005-1g/kg in the pomegranate seed, and the pomegranate seed is isolated juice of my pomegranate by spiral juice extractor or other juice extractor;
C, be under the 4900-21300Pa with juice of my pomegranate in vacuum, carry out vacuum outgas, the method that adopts vacuum outgas to combine with antioxidant prevents the oxidation of nutritional labeling and active component in the juice of my pomegranate;
D, separate to such an extent that add the pectase hydrolysis of 10-500mg/L in the juice of my pomegranate got, temperature 20-50 ℃ of insulation enzymolysis 2-24 hour;
E, the juice of my pomegranate behind the enzymolysis is filtered with diatomite filter or butterfly chip filter centrifugal, remove the suspended particulate in the fruit juice;
F, the juice of my pomegranate after will filtering are to carry out ultrafiltration or micro-filtration under 0.1-0.2Mpa, the flow velocity 2-3.5m/s at membrane filtration pressure, remove protein, microorganism and other macromolecular substances in the juice of my pomegranate, make micro organism quantity in the juice of my pomegranate less than 10/ml;
G, composition adjustment add sugar, acid branch in juice of my pomegranate, appropriateness is adjusted fruit juice constituents, and making sugar content is 12%-18%, and acid content is 0.3%-1.0%;
H, the sterilization of employing sterilization method by the continuous microwave sterilizer, utilize the microwave radiation to make the fruit juice sterilization juice of my pomegranate, and sterilizing time is 1-10min, and the highest sterilization temperature is no more than 20-50 ℃, behind the microwave disinfection, is cooled to 0-30 ℃ rapidly by heat exchanger;
Juice of my pomegranate after i, the sterilization, carries out can and seals getting final product with aseptic filling machine as packing container with vial or plastic bottle in gnotobasis.
Step b antioxidant is ascorbic acid or arabo-ascorbic acid and salt sodium ascorbate thereof.
The steps d pectinase activity is greater than 2500U/g.
That step f ultrafiltration is adopted is Al
2O
3Or Al
2O
3+ TiO
2Or Al
2O
3+ ZnO
2Be the inorganic milipore filter of material, the membranous type formula is external-compression type or inner pressed tubular membrane or multichannel tube bank formula, and membrane aperture is 2nm-0.1 μ m.
Step f micro-filtration is with Al
2O
3, Al
2O
3+ TiO
2, Al
2O
3+ ZnO
2Be the inoranic membrane of membrane material, the membranous type formula is external-compression type or inner pressed tubular type or multichannel tube bank formula, and membrane aperture is 0.1-0.2 μ m.
Preferred 50 ℃ of step h sterilization temperature.
The microorganism that juice of my pomegranate is infected in process and self with enzyme be the main cause that causes fruit juice putrid and deteriorated, rotten for preventing fruit juice, conventional method is to come sterilising and enzyme inactivating by heating, cause juice of my pomegranate to add but then again and pine for taking place chemistry and biochemical reaction, make the serious brown stain of fruit juice, local flavor become bad, nutriment and active component are by heavy damage.The present invention is by The Application of Technology such as pomegranate fruit surface disinfection, clean production environment and sterile fillings, avoids and reduces the pollution of microorganism to juice of my pomegranate; By the application of micro-filtration and hyperfiltration technique, microorganism that exists in the filtering fruit juice and enzyme; By microwave cold sterilization The Application of Technology, kill microorganism and enzyme in the fruit juice, by the integrated use of above measure, the control of microorganisms in the juice of my pomegranate at floor level, is guaranteed the quality safety and the shelf life of product.
Containing tiny pulp particles, colloidal state (protein, pectin etc.), tannin etc. in the juice of my pomegranate is the reason that causes the fruit juice muddiness, methods such as the natural clarifying that the production of tradition fruit juice is adopted, gelatin-tannin fining process, instantaneous hot defecation method, filtration can not be removed colloidal substance (protein, pectin etc.), tannin etc. fully, cause the juice clarification effect bad; Materials such as remaining colloid, tannin also can be given birth to reaction at storage, fortune, pin process relaying supervention, cause the secondary muddiness of juice of my pomegranate.The present invention clarifies enzyme and hyperfiltration technique (or micro-filtration technology) use in conjunction in juice of my pomegranate, materials such as colloidal state are removed thoroughly, makes the juice of my pomegranate product reach higher clarity and avoids the secondary muddiness.
The present invention prepares the technical scheme that pomegranate Normal juice is adopted.
(1), the fresh pomegranate surface of gathering, field often is attached with a large amount of microorganisms, with squeezing the juice and enter in the juice of my pomegranate, greatly increased the micro organism quantity in the juice of my pomegranate.Increased the difficulty of sterilization on the one hand, microorganism breeding and fermentation rapidly in the juice of my pomegranate production process on the other hand causes the juice of my pomegranate quality deterioration.Pomegranate fruit is soaked 1-5min in the solution of the Fungicidal substance that can be used for fruit surface or drinking water sterilizing, cooperate soaking and washing 1-10min under the supersonic oscillations with clear water then, spray washing, can effectively avoid the microorganism of carrying on the fruit pollution, improve the efficient of follow-up sterilization juice of my pomegranate.
(2), granatum contains compositions such as great deal of tannin material, liposoluble substance, present juice press method is that whole fruit is squeezed the juice together, normal this class material in the skin is squeezed out together enters juice of my pomegranate, causes pomegranate muddiness, precipitation and secondary muddiness.The technical measures that the present invention takes are, bright pomegranate after the sterilization cleaning is used the stainless steel knife cutting, adopt craft or machinery to strip out the pomegranate seed, the pomegranate seed is isolated juice of my pomegranate by spiral juice extractor or other juice extractor, avoid and reduced as far as possible causing in the granatum that material muddy and precipitation enters juice of my pomegranate, alleviate the difficulty of postorder operation, improved the quality of juice of my pomegranate.
(3), juice of my pomegranate is in operating process such as squeeze the juice, inevitably air in certain amount is sneaked into or dissolve in fruit juice, wherein contained oxygen causes the polyphenols oxidizing brown stain on the one hand, causes the destruction of nutritional labelings such as vitamin C, anthocyanidin, flavonoids and functional component on the other hand.The present invention takes to add earlier the antioxidant of 0.005-1g/kg in the pomegranate seed, make juice of my pomegranate just obtain the protection of antioxidant when squeezing the juice; Juice of my pomegranate after will squeezing the juice again is the vacuum degassing under the 4900-21300Pa in vacuum, removes dissolved oxygen in the juice of my pomegranate.The method that combines with antioxidant by vacuum outgas prevents the oxidation of nutritional labeling and active component in the juice of my pomegranate.
(4), contain a certain amount of pectic substance in the juice of my pomegranate, increased the viscosity of fruit juice on the one hand, the suspended material sedimentation is slow; Owing to the colloid protective effect of pectin, other colloid can not flocculate by electrical neutralization on the other hand, has increased the difficulty of juice of my pomegranate clarification.The invention process measure is the pectase that adds 10-500mg/L in juice of my pomegranate; its enzyme activity is greater than 2500U/g; stir; be incubated enzymolysis 2-24 hour at 20-50 ℃; make the hydrolyzed pectin in the fruit juice, suspension loses pectin protection precipitation, and the glue composition flocculates because of closing in electrical; combined filtering measure, thereby the efficient clarification of realization juice of my pomegranate.
(5), the juice of my pomegranate behind the enzymolysis filters with diatomite filter, removes the flocculation of suspended particulate in the fruit juice and colloid, also provides a good pre-treatment for the film of postorder processing separates simultaneously.
(6), traditional defecation method, as heating coacervating clarification method, freezing, filtration method and enzyme facture etc., it is not thorough to exist clarification, still residual in the fruit juice have materials such as protein-based, tannin that easily cause the secondary muddiness.The present invention takes enzyme and hyperfiltration technique use in conjunction, handles behind diatomite filtration at enzyme, and juice of my pomegranate is carried out ultrafiltration (or micro-filtration) again.That ultrafiltration is adopted is Al
2O
3Or Al
2O
3+ TiO
2, or Al
2O
3+ ZnO
2Be the inorganic milipore filter of material, the membranous type formula is external-compression type or inner pressed tubular membrane or multichannel tube bank formula, and membrane aperture is 2nm-0.1 μ m; Micro-filtration is with Al
2O
3, Al
2O
3+ TiO
2, Al
2O
3+ ZnO
2Be the inoranic membrane of membrane material, the membranous type formula is external-compression type or inner pressed tubular type or multichannel tube bank formula, and membrane aperture is 0.1-0.2 μ m.At membrane filtration pressure is to carry out ultrafiltration or micro-filtration under 0.1～0.2Mpa, the flow velocity 2～3.5m/s.Handle juice of my pomegranate by membrane technology, can effectively remove the protein in the juice of my pomegranate, various enzyme, microorganism, most macromolecular substances, when finishing the juice of my pomegranate clarification, realize degerming, the effect of dezymotizing, micro organism quantity in hyperfiltration treatment fruit juice is less than 10/ml, reach cold sterilization effects, avoid traditional method for disinfection Yin Gaowen to cause the destruction of thermal sensitivity bioactivator, product special flavour and nutritional labeling.
(7), the objective of the invention is the pomegranate Normal juice product that at utmost keeps the original quality characteristic of juice of my pomegranate in order to produce, for avoiding the original quality characteristic of juice of my pomegranate to be damaged, only the sugar in the juice of my pomegranate, acid are divided and carry out appropriateness adjustment, making sugar content is 12%～18%, acid content is 0.3%～1.0%, with the taste demand and the quality that makes product maintenance stable and consistent of suitable consumption.
(8), the integrated application of the present invention by technical measures such as the cleaning of pomegranate surface disinfection, micro-filtration and ultrafiltration, can effectively microorganism remaining in the juice of my pomegranate and enzyme be controlled at lower degree.For the safe for drinking of guaranteeing juice of my pomegranate with enough shelf lifes are arranged, the present invention further adopts the microwave radiation to the juice of my pomegranate sterilization, mainly utilize the non-thermal effect of microwave radio sterilization, the microwave disinfection time is 1-10min, the highest sterilization temperature is no more than 50 ℃, behind the microwave disinfection, juice of my pomegranate is cooled to 0-30 ℃ rapidly by heat exchanger.
(9), the juice of my pomegranate after the sterilization is to pack with vial or plastic bottle, in aseptic filling machine and aseptic filling environment, carry out can and seal.
The specific embodiment
Embodiment 1
A, bright pomegranate is soaked 5min in the solution with the Fungicidal substance of conventional fruit surface, use clear water soaking and washing 1min then, spray washing;
B, the bright pomegranate that will sterilize after cleaning are used the stainless steel knife cutting, adopt by hand and strip out the pomegranate seed grain, add the antioxidants ascorbic acid of 0.005g/kg in the pomegranate seed, and the pomegranate seed is isolated juice of my pomegranate by spiral juice extractor;
C, be vacuum outgas under the 4900Pa with juice of my pomegranate in vacuum, the method that adopts vacuum outgas to combine with antioxidant is controlled the oxidation of nutritional labeling and active component;
D, separate to such an extent that add the pectase hydrolysis of 10mg/L in the juice of my pomegranate got, 10 ℃ of insulations of temperature enzymolysis 24 hours, pectinase activity is greater than 2500U/g;
E, the juice of my pomegranate behind the enzymolysis is filtered with diatomite filter, remove the suspended particulate in the fruit juice;
F, the juice of my pomegranate after will filtering are to carry out ultrafiltration under 0.1Mpa, the flow velocity 2m/s at membrane filtration pressure, and Al is adopted in ultrafiltration
2O
3Be the inorganic milipore filter of material, the membranous type formula is the external-compression type tubular membrane, and membrane aperture is 2nm, and the protein of removing in the juice of my pomegranate comprises zymoprotein, microorganism and other macromolecular substances, makes micro organism quantity in the juice of my pomegranate less than 10/ml;
Sugar in the juice of my pomegranate is adjusted in g, composition adjustment, appropriateness, acid divides the fruit juice composition, and making sugar content is 12%, and acid content is 0.3%;
H, the sterilization of employing sterilization method by the continuous microwave sterilizer, utilize the microwave radiation to make the fruit juice sterilization juice of my pomegranate, and sterilizing time is 1min, and 50 ℃ of sterilization temperatures behind the microwave disinfection, are cooled to 20 ℃ rapidly by heat exchanger;
Juice of my pomegranate after i, the sterilization carries out can and seals getting final product with aseptic filling machine with vial in gnotobasis.
Embodiment 2
A, bright pomegranate is soaked 3min in the solution with the Fungicidal substance of conventional drinking water disinfection sterilization, cooperate soaking and washing 3min under the supersonic oscillations then, spray washing;
B, the bright pomegranate that will sterilize after cleaning are used the stainless steel knife cutting, adopt machinery to strip out the pomegranate seed, and at the oxidation preventive isoascorbic acid of pomegranate seed adding 0.05g/kg, the pomegranate seed is isolated juice of my pomegranate by spiral juice extractor;
C, be vacuum outgas under the 5600Pa with juice of my pomegranate in vacuum, the method that adopts vacuum outgas to combine with antioxidant is controlled the oxidation of nutritional labeling and active component;
D, separate to such an extent that add the pectase hydrolysis of 50mg/L in the juice of my pomegranate got, 20 ℃ of insulations of temperature enzymolysis 18 hours, pectinase activity is greater than 2500U/g;
E, the juice of my pomegranate behind the enzymolysis is filtered with butterfly chip filter centrifugal, remove the suspended particulate in the fruit juice;
F, the juice of my pomegranate after will filtering are to carry out micro-filtration under 0.15Mpa, the flow velocity 3.0m/s at membrane filtration pressure, and micro-filtration is with Al
2O
3Be the inoranic membrane of membrane material, the membranous type formula is the inner pressed tubular type, and membrane aperture is 0.15 μ m, and the protein of removing in the juice of my pomegranate comprises zymoprotein, microorganism and other macromolecular substances, makes micro organism quantity in the juice of my pomegranate less than 10/ml;
Sugar in the juice of my pomegranate is adjusted in g, composition adjustment, appropriateness, acid divides, and making sugar content is 14%, and acid content is 0.6%;
H, the sterilization of employing sterilization method by the continuous microwave sterilizer, utilize the microwave radiation to make the fruit juice sterilization juice of my pomegranate, and sterilizing time is 5min, and 30 ℃ of temperature behind the microwave disinfection, are cooled to 10 ℃ rapidly by heat exchanger;
Juice of my pomegranate after i, the sterilization carries out can and seals getting final product with aseptic filling machine with plastic bottle in gnotobasis.
Embodiment 3
A, bright pomegranate is soaked 4min in the solution with the Fungicidal substance of conventional fruit surface, use clear water soaking and washing 5min then, spray washing;
B, the bright pomegranate that will sterilize after cleaning are used the stainless steel knife cutting, adopt the manual pomegranate seed grain that strips out, and at the antioxidants ascorbic acid sodium of pomegranate seed adding 0.1g/kg, the pomegranate seed is isolated juice of my pomegranate by spiral juice extractor;
C, be under the 6500Pa in vacuum, adopt the method minimizing nutritional labeling that vacuum outgas combines with antioxidant and the oxidation of active component juice of my pomegranate;
D, separate to such an extent that add the pectase hydrolysis of 100mg/L in the juice of my pomegranate got, 30 ℃ of insulations of temperature enzymolysis 12 hours, pectinase activity is greater than 2500U/g;
E, the juice of my pomegranate behind the enzymolysis is filtered with diatomite filter, remove the suspended particulate in the fruit juice;
F, the juice of my pomegranate after will filtering are to carry out ultrafiltration under 0.2Mpa, the flow velocity 3.5m/s at membrane filtration pressure, and that ultrafiltration is adopted is Al
2O
3+ TiO
2Be the inorganic milipore filter of material, the membranous type formula is a multichannel tube bank formula, and membrane aperture is 2nm, and the protein of removing in the juice of my pomegranate comprises zymoprotein, microorganism and other macromolecular substances, makes micro organism quantity in the juice of my pomegranate less than 10/ml;
Sugar in the juice of my pomegranate is adjusted in g, composition adjustment, appropriateness, acid divides, and making sugar content is 13%, and acid content is 0.5%;
H, the sterilization of employing sterilization method by the continuous microwave sterilizer, utilize the microwave radiation to make the fruit juice sterilization juice of my pomegranate, and sterilizing time is 6min, and the highest sterilization temperature is no more than 45 ℃, behind the microwave disinfection, is cooled to 25 ℃ rapidly by heat exchanger;
Juice of my pomegranate after i, the sterilization carries out can and seals getting final product with aseptic filling machine with vial in gnotobasis.
Embodiment 4
A, bright pomegranate is soaked 4min in the solution with the Fungicidal substance of conventional drinking water disinfection sterilization, cooperate soaking and washing 10min under the supersonic oscillations then, spray washing;
B, the bright pomegranate that will sterilize after cleaning are used the stainless steel knife cutting, adopt machinery to strip out the pomegranate seed, in the antioxidants ascorbic acid of pomegranate seed adding 0.5g/kg, isolate juice of my pomegranate by spiral juice extractor;
C, be to outgas under the 21300Pa in vacuum, adopt the method minimizing nutritional labeling that vacuum outgas combines with antioxidant and the oxidation of active component juice of my pomegranate;
D, separate to such an extent that add the pectase hydrolysis of 200mg/L, 50 ℃ of insulations of temperature enzymolysis 3 hours, pectinase activity 2500U/g in the juice of my pomegranate got;
E, the juice of my pomegranate behind the enzymolysis is filtered with diatomite filter, remove the suspended particulate in the fruit juice;
F, the juice of my pomegranate after will filtering are to carry out micro-filtration under 0.18Mpa, the flow velocity 2.5m/s at membrane filtration pressure, and micro-filtration is with Al
2O
3+ TiO
2Be the inoranic membrane of membrane material, the membranous type formula is the external-compression type tubular type, and membrane aperture is 0.2 μ m, and the protein of removing in the juice of my pomegranate comprises zymoprotein, microorganism and other macromolecular substances, makes micro organism quantity in the juice of my pomegranate less than 10/ml;
Sugar in the juice of my pomegranate is adjusted in g, composition adjustment, appropriateness, acid divides, and making sugar content is 16%, and acid content is 0.8%;
H, the sterilization of employing sterilization method by the continuous microwave sterilizer, utilize the microwave radiation to make the fruit juice sterilization juice of my pomegranate, and sterilizing time is 8min, and 35 ℃ of temperature behind the microwave disinfection, are cooled to 5 ℃ rapidly by heat exchanger;
Juice of my pomegranate after i, the sterilization carries out can and seals getting final product with aseptic filling machine with plastic bottle in gnotobasis.
Embodiment 5
A, bright pomegranate is soaked 5min in the solution with the Fungicidal substance of conventional fruit surface, cooperate soaking and washing 8min under the supersonic oscillations, spray washing with clear water then;
B, the bright pomegranate that will sterilize after cleaning are used the stainless steel knife cutting, adopt the manual pomegranate seed grain that strips out, and at the oxidation preventive isoascorbic acid of pomegranate seed adding 0.08g/kg, isolate juice of my pomegranate by spiral juice extractor;
C, be under the 15500Pa in vacuum, adopt the method minimizing nutritional labeling that vacuum outgas combines with antioxidant and the oxidation of active component juice of my pomegranate;
D, separate to such an extent that add the pectase hydrolysis of 400mg/L, 50 ℃ of insulations of temperature enzymolysis 2 hours, pectinase activity 2500U/g in the juice of my pomegranate got;
E, the juice of my pomegranate behind the enzymolysis is filtered with diatomite filter, remove the suspended particulate in the fruit juice;
F, the juice of my pomegranate after will filtering are to carry out ultrafiltration under 0.2Mpa, the flow velocity 3.5m/s at membrane filtration pressure, and that ultrafiltration is adopted is Al
2O
3+ ZnO
2Be the inorganic milipore filter of material, the membranous type formula is the inner pressed tubular membrane, and membrane aperture is 0.1 μ m, and the protein of removing in the juice of my pomegranate comprises zymoprotein, microorganism and other macromolecular substances, makes micro organism quantity in the juice of my pomegranate less than 10/ml;
Sugar in the juice of my pomegranate is adjusted in g, composition adjustment, appropriateness, acid divides, and making sugar content is 15%, and acid content is 1.0%;
H, the sterilization of employing sterilization method by the continuous microwave sterilizer, utilize the microwave radiation to make the fruit juice sterilization juice of my pomegranate, and sterilizing time is 10min, and 50 ℃ of temperature behind the microwave disinfection, are cooled to 30 ℃ rapidly by heat exchanger;
Juice of my pomegranate after i, the sterilization carries out can and seals getting final product with aseptic filling machine with vial in gnotobasis.
Embodiment 6
A, bright pomegranate is soaked 5min in the solution with the Fungicidal substance of conventional drinking water disinfection sterilization, cooperate soaking and washing 10min under the supersonic oscillations then, spray washing;
B, the bright pomegranate that will sterilize after cleaning are used the stainless steel knife cutting, adopt machinery to strip out the pomegranate seed, and the pomegranate seed is isolated juice of my pomegranate by spiral juice extractor;
C, be vacuum outgas under the 20500Pa with juice of my pomegranate in vacuum, add the antioxidants ascorbic acid sodium of 1g/kg, the method that adopts vacuum outgas to combine with antioxidant outgases;
D, separate to such an extent that add the pectase hydrolysis of 500mg/L in the juice of my pomegranate got, 40 ℃ of insulations of temperature enzymolysis 5 hours, pectinase activity is greater than 2500U/g;
E, the juice of my pomegranate behind the enzymolysis is filtered with diatomite filter, remove the suspended particulate in the fruit juice;
F, the juice of my pomegranate after will filtering are to carry out micro-filtration under 0.2Mpa, the flow velocity 3.5m/s at membrane filtration pressure, and micro-filtration is with Al
2O
3+ ZnO
2Be the inoranic membrane of membrane material, the membranous type formula is the external-compression type periosteum, and membrane aperture is 0.2 μ m, and the protein of removing in the juice of my pomegranate comprises zymoprotein, microorganism and other macromolecular substances, makes micro organism quantity in the juice of my pomegranate less than 10/ml;
G, composition adjustment divide appropriateness to adjust fruit juice constituents sugar, acid in the juice of my pomegranate, and making sugar content is 18%, and acid content is 1.0%;
H, the sterilization of employing sterilization method by the continuous microwave sterilizer, utilize the microwave radiation to make the fruit juice sterilization juice of my pomegranate, and sterilizing time is 10min, and 50 ℃ of sterilization temperatures behind the microwave disinfection, are cooled to 20 ℃ rapidly by heat exchanger;
Juice of my pomegranate after i, the sterilization carries out can and seals getting final product with aseptic filling machine with vial in gnotobasis.
Claims (6)
1. the preparation method of a pomegranate Normal juice is to prepare juice of my pomegranate with bright pomegranate, it is characterized in that following these steps to carrying out:
A, bright pomegranate is soaked 1-5min in the solution of the Fungicidal substance of the fruit surface of routine or drinking water disinfection sterilization, cooperate soaking and washing 1-10min under the supersonic oscillations, spray washing with clear water then;
B, the bright pomegranate that will sterilize after cleaning are used the stainless steel knife cutting, adopt craft or machinery to strip out the pomegranate seed, add the antioxidant of 0.005-1g/kg in the pomegranate seed, and the pomegranate seed is isolated juice of my pomegranate by spiral juice extractor or other juice extractor;
C, be under the 4900-21300Pa with juice of my pomegranate in vacuum, carry out vacuum outgas, the method that adopts vacuum outgas to combine with antioxidant prevents the oxidation of nutritional labeling and active component in the juice of my pomegranate;
D, separate to such an extent that add the pectase hydrolysis of 10-500mg/L in the juice of my pomegranate got, temperature 20-50 ℃ of insulation enzymolysis 2-24 hour;
E, the juice of my pomegranate behind the enzymolysis is filtered with diatomite filter or butterfly chip filter centrifugal, remove the suspended particulate in the fruit juice;
F, the juice of my pomegranate after will filtering are to carry out ultrafiltration or micro-filtration under 0.1-0.2Mpa, the flow velocity 2-3.5m/s at membrane filtration pressure, remove protein, microorganism and other macromolecular substances in the juice of my pomegranate, make micro organism quantity in the juice of my pomegranate less than 10/ml;
G, composition adjustment add sugar, acid branch in juice of my pomegranate, appropriateness is adjusted fruit juice constituents, and making sugar content is 12%-18%, and acid content is 0.3%-1.0%;
H, the sterilization of employing sterilization method by the continuous microwave sterilizer, utilize the microwave radiation to make the fruit juice sterilization juice of my pomegranate, and sterilizing time is 1-10min, and the highest sterilization temperature is no more than 20-50 ℃, behind the microwave disinfection, is cooled to 0-30 ℃ rapidly by heat exchanger;
Juice of my pomegranate after i, the sterilization, carries out can and seals getting final product with aseptic filling machine as packing container with vial or plastic bottle in gnotobasis.
2. method according to claim 1 is characterized in that step b antioxidant is ascorbic acid or arabo-ascorbic acid or salt sodium ascorbate.
3. method according to claim 1 is characterized in that the steps d pectinase activity is greater than 2500U/g.
4. method according to claim 1, that it is characterized in that step f ultrafiltration employing is Al
2O
3Or Al
2O
3+ TiO
2Or Al
2O
3+ ZnO
2Be the inorganic milipore filter of material, the membranous type formula is external-compression type or inner pressed tubular type or multichannel tube bank formula, and membrane aperture is 2nm-0.1 μ m.
5. method according to claim 1 is characterized in that step f micro-filtration is with Al
2O
3Or Al
2O
3+ TiO
2Or Al
2O
3+ ZnO
2Be the inoranic membrane of material, the membranous type formula is external-compression type or inner pressed tubular type or multichannel tube bank formula, and membrane aperture is 0.1-0.2 μ m.
6. method according to claim 1 is characterized in that step h sterilization temperature is 50 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810072862XA CN101273790B (en) | 2008-04-22 | 2008-04-22 | Preparation method of pomegranate juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810072862XA CN101273790B (en) | 2008-04-22 | 2008-04-22 | Preparation method of pomegranate juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101273790A CN101273790A (en) | 2008-10-01 |
| CN101273790B true CN101273790B (en) | 2011-09-28 |
Family
ID=39993984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810072862XA Expired - Fee Related CN101273790B (en) | 2008-04-22 | 2008-04-22 | Preparation method of pomegranate juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101273790B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827751A (en) * | 2012-09-21 | 2012-12-19 | 江苏省农业科学院 | Preparation method of pomegranate wine and pomegranate wine product |
Families Citing this family (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT1396264B1 (en) * | 2009-09-23 | 2012-11-16 | Consiglio Nazionale Ricerche | MEMBRANE INTEGRATED PROCESS FOR THE MELOGRAN JUICE CONCENTRATION. |
| WO2012088519A2 (en) * | 2010-12-23 | 2012-06-28 | Amazentis Sa | Compositions and methods for improving mitochondrial function and treating neurodenegenerative diseases and cognitive disorders |
| CN102406208A (en) * | 2011-11-28 | 2012-04-11 | 无锡同春新能源科技有限公司 | Method for preparing health drink by using juice of vaccinium bracteatum leaves |
| CN102488264A (en) * | 2011-12-02 | 2012-06-13 | 杨军 | Preparation method of durian drink |
| CN103251104A (en) * | 2012-02-21 | 2013-08-21 | 陕西理工学院 | Pure natural yam bean normal juice processing method |
| CN102669593A (en) * | 2012-05-08 | 2012-09-19 | 云南省玉溪市香蕉研究所 | Method for preparing anti-browning banana pulp |
| CN103404763A (en) * | 2013-08-10 | 2013-11-27 | 甘肃圣大方舟马铃薯变性淀粉有限公司 | Fruity nutrient vermicelli and preparation method thereof |
| CN104621675B (en) * | 2014-12-10 | 2017-11-24 | 惠州学院 | A kind of method of impulse electric field collaboration microwave and antioxidant processing fruit juice |
| CN104939229A (en) * | 2015-06-01 | 2015-09-30 | 山东穆拉德生物医药科技有限公司 | Preparation method of pomegranate juice beverage |
| CN105029574A (en) * | 2015-07-07 | 2015-11-11 | 浙江金明生物科技有限公司 | Non-hot processed juice beverage and processing method thereof |
| CN105147546A (en) * | 2015-08-31 | 2015-12-16 | 上海清轩生物科技有限公司 | Preparation method of pomegranate extracting liquid |
| CN106071512A (en) * | 2016-06-27 | 2016-11-09 | 聂超 | The extracting method of a kind of Sucus Granati and processing technique thereof |
| CN107028058A (en) * | 2017-04-19 | 2017-08-11 | 淮海工学院 | A kind of method that cryogenic vacuum gas shield pomegranate presses juice |
| CN111938050A (en) * | 2020-08-11 | 2020-11-17 | 安徽天环生物科技有限公司 | Method for producing fresh pomegranate juice at low temperature |
| CN112841471A (en) * | 2020-12-31 | 2021-05-28 | 国投中鲁果汁股份有限公司 | Processing method of full-nutrient concentrated pomegranate juice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053534A (en) * | 1990-01-23 | 1991-08-07 | 海南省地方国营海口罐头厂 | The preparation method of natural beverage of rose and pomegranate juice |
-
2008
- 2008-04-22 CN CN200810072862XA patent/CN101273790B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1053534A (en) * | 1990-01-23 | 1991-08-07 | 海南省地方国营海口罐头厂 | The preparation method of natural beverage of rose and pomegranate juice |
Non-Patent Citations (2)
| Title |
|---|
| 王勇等.石榴浓缩清汁产业化技术研究.《食品研究与开发》.2005,第26卷(第6期),94-97. * |
| 艾合买提江•艾海提等.石榴汁饮料制作工艺的改进(一)-分光光度法测定石榴汁饮料的澄清度.《新疆大学学报(自然科学版)》.2004,411-413. * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102827751A (en) * | 2012-09-21 | 2012-12-19 | 江苏省农业科学院 | Preparation method of pomegranate wine and pomegranate wine product |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101273790A (en) | 2008-10-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101273790B (en) | Preparation method of pomegranate juice | |
| CN101167589B (en) | Concentrated granada juice and preparation technology thereof | |
| CN101283823B (en) | Concentrated pomegranate clear juice manufacturing technique | |
| CN101040693B (en) | Method for preparing greengage concentrated juice | |
| CN104738755B (en) | A kind of method of Multistage Membranes parallel production sugarcane inspissated juice and sugarcane drinking water | |
| CN101579135A (en) | Processing technology for raspberry juice and beverage and product thereof | |
| Mena et al. | The impact of processing and storage on the (poly) phenolic fraction of pomegranate (Punica granatum L.) juices | |
| CN101558892B (en) | Preparation method of sweet potato beverage | |
| CN105918725B (en) | Natural low sugar red fruit juice and its processing technology | |
| CN106418086B (en) | The processing technology of blueberry drink | |
| Jain et al. | Processing of beverages by membranes | |
| JPH089939A (en) | Production of transparent vegetable juice | |
| CN104382015B (en) | A kind of preparation method of gardenia oral liquid | |
| CN104839827B (en) | Multistage-membrane apparatus for parallel production of concentrated sugarcane juice and sugarcane drinking water | |
| KR100622666B1 (en) | Opuntia ficus-indica extracting method and dairy beverage containing Cactus extract | |
| ES2310552T3 (en) | PROCEDURE TO PRODUCE ACID DRINKS. | |
| EP1667539B1 (en) | Process for enzymatic treatment and filtration of a plant and products obtainable thereby | |
| Horváth‐Kerkai et al. | Manufacturing fruit beverages and concentrates | |
| CN104366163A (en) | Processing method of nutritional juice for pickling potherb mustard | |
| Poonia | Fruits juice processing | |
| CN102907490A (en) | All natural green strawberry preservative and preparation method thereof | |
| Boór et al. | Concentration of colourful wild berry fruit juices by membrane osmotic distillation via cascade model systems | |
| Sangeeta et al. | New Food Product Development from Citrus Fruits | |
| KR102012217B1 (en) | Method for Manufacturing Allium hookeri Sap | |
| CN103478852B (en) | Optimization process for sterilizing non-intrusive liquid product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20110928 Termination date: 20210422 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |