CN102326810B - Preparation method of frozen juice containing tropical fruit mixed pulp - Google Patents
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- CN102326810B CN102326810B CN 201110224019 CN201110224019A CN102326810B CN 102326810 B CN102326810 B CN 102326810B CN 201110224019 CN201110224019 CN 201110224019 CN 201110224019 A CN201110224019 A CN 201110224019A CN 102326810 B CN102326810 B CN 102326810B
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Abstract
The invention discloses a preparation method of frozen juice containing tropical fruit mixed pulp. The preparation method comprises the following steps: grading and selecting raw fruits; washing the fruits; disinfecting the fruits with DBDMH; blanching the fruits at 90-95 DEG C for 30 seconds; peeling and dicing the blanched fruits or extracting the pulp from the blanched fruits; instantly freezing the diced fruits or pulp to minus 30 DEG C in an instant freezer; then preparing mixed pulp; mixing the mixed pulp with mixed syrup which is prepared from fructose-glucose syrup, isomaltulose syrup, composite phosphate, composite organic acid and purified water; and obtaining a finished product after inspection and subpackage. The invention has the following advantages: the nutrient components in the fruits, especially dietary fibers and vitamin C, are furthest retained, and the mouthfeel of fresh fruits is retained; and the juice has comprehensive and balanced nutrition through scientific combination, is not easy to undergo enzymatic browning, and is not easy to cause wide fluctuation of blood sugar.
Description
Technical field
The present invention relates to fruit juice, particularly contain more than one tropical fruit (tree) mixing pulp the preparation method of frozen juice.
Background technology
At present, the traditional diamond-making technique of fruit juice be by squeeze the juice, concentrate, the processing technology such as high-temperature sterilization produces.The fruit juice that this method is produced is the following shortcoming of ubiquity all: nutritional labeling especially vitamin loss is more, and the local flavor of fruit has largely change, the fresh mouthfeel forfeiture of fruit etc.In addition, in order to allow fruit drink that better local flavor is arranged, a lot of manufacturers can add the one-tenth such as artificial compound essence and assign to adjust local flavor in fruit juice.Therefore how solving above-mentioned one is
The row problem, producing real delicious food, health, fruit juice balanced in nutrition is the opportunities and challenges that juice production enterprise will face.
Along with increasing consumer begins to pay close attention to the healthy natural characteristic of fruit juice and the resentment that artificial compound essence and pigment are used, a lot of juice production manufacturers are devoted to solve above-mentioned series of problems all seeking more green juice production technique and prescription.
In addition, ripe tropical fruit (tree) contains multiple natural aromatic material, its composition mainly be alcohols and aliphatic acid in conjunction with and the ester type compound that produces has special thermal sensitivity.These aromatic substance mass-energy produce the stimulation that continues to have pleasant sensation by taste bud to gustatory nerve, present the taste of fragrance between lips and teeth, allow the consumer obtain joyful impression.Production firm begins to select tropical fruit (tree) as the important source material of fruit juice one after another, but tropical fruit (tree) contains multiple highly active enzyme, such as pectase, polyphenol oxidase and protease etc.All be difficult for after these fruit maturations preserving, mainly can allow fruit fast softening and occur easily corruptly in a few hours after maturation because of above-mentioned enzyme, these phenomenons all are the difficult problems in the tropical fruit (tree) process.
Summary of the invention
For the deficiencies in the prior art, the invention provides a kind of contain tropical fruit (tree) mixing pulp the preparation method of frozen juice, the pulp and juice of the method preparation not only can keep local flavor and the mouthfeel of fresh fruit, do not lose nutritional labeling and dietary fiber, and the preparation method is simple.
The technical scheme that realizes the object of the invention is: a kind of preparation method who contains the frozen juice of tropical fruit (tree) mixing pulp comprises the steps:
(1) the raw fruit classification is selected: according to product requirement, select maturity and reach 6 one-tenth above fruits and make raw material
(2) clean: fruit surface is cleaned;
(3) sterilization: carry out sterilization before the blanching with C5H6Br2N2O2, C5H6Br2N2O2 concentration remains on 20-500mg/kg in the sterilization pool, and disinfecting time is 15-35min;
(4) blanching: the fruit after will sterilizing was placed in 90-95 ℃ the water blanching 30 seconds;
(5) fresh-cut: the peeling and corning of fruits after the blanching is diced or take pulp;
(6) quick-frozen: send into instant freezer after the pulp precooling that will dice or take, in instant freezer, incite somebody to action fruit fourth or pulp quick-frozen in 10 minutes to-30 ℃, for subsequent use;
(7) batching: adopt following three gradating material technology to prepare burden:
The first order: according to the nutritional labeling of fruit and the Minimum requirements amount of adult's vitamin every day, get quick-frozen after different fruit pulps be mixed and made into by a certain percentage mixing pulp;
The second level: get HFCS, isomaltoketose, composite phosphate, composite organic acid and pure water are mixed and made into mixing molasses by a certain percentage, and mixing molasses is carried out high-pressure homogeneous processing, and homogenization pressure is 0.1-2.0Mpa;
The third level: the mixing molasses that mixing pulp and the homogeneous of the second level of the first order is good mixes by a certain percentage;
(8) packing, sealing: the plastic uptake cup of PS material is used in the packing of product, packing of product specification 120-200g/ cup, and epiphragma uses the PE aluminizer, tests according to a conventional method, seals, packs, and gets finished product;
(9) freezing and cold chain dispensing: finished product is sent into freezer, under-18 ℃ of temperature conditions, refrigerate, and the omnidistance van cooler that uses carries out the cold chain dispensing.
The raw material proportioning of the mixing molasses described in the step (7) is counted by weight:
HFCS 10-100;
Isomaltoketose syrup 1-50;
Composite phosphate 0.05-2;
Composite organic acid 0.1-5;
Pure water 10-30;
Wherein: described HFCS is the starch invert syrup, difference according to fructose content, HFS-42, HFS-55, three kinds of specifications of HFS-90 are arranged, difference corresponding 42%, 55% and 90% 3 kind of fructose content, the fructose content height only affects juice taste difference, not ratio and the use of impact in prescription.The present invention preferably uses the HFCS of HFS-55.
Described isomaltoketose is prior art, and isomaltoketose is a kind of sugar that is present in the natural honey, has the functional characteristic of low-glycemic (G.I.) and low insulin index (I.I.);
Described composite phosphate is prior art, adds in the fruit juice, can prevent that fruit juice enzymatic browning and vitamin C from destroying, and composite phosphate is mixed by calgon 3, sodium polyphosphate 2 by weight.
Described composite organic acid is prior art, and composite organic acid is mixed by in citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and the acetic acid one or more.
Mixing pulp described in the step (7) and the mixed proportion of mixing molasses are counted by weight:
Mix pulp: 100;
Mixing molasses: 20-200.
The product that employing a process for preparing is after testing: product has at utmost kept pure mouthfeel, dietary fiber and the nutrition of fresh fruit, fruit juice is difficult for brown stain, the content of microorganism is far below state specified standards, wherein total number of bacteria is less than or equal to 25000, and coliform count is less than 100.
The eating method of this product: product of the present invention is a, pure water 50-300ml, ice cube 50-200g.Concocting method: place the interior high-speed stirred 50-60 of Sorbet machine (fruit juice mixer) to get final product second above-mentioned batching.
The advantage of this method is:
1, microbiological indicator can be controlled in the extremely low safe range in the product:
For for the pulp and fruit juice that are rich in sugar part of crossing high-temperature sterilization treatment, the microbiological indicator control of product is the Focal point and difficult point in the process of manufacture.
This preparation method has added composite phosphate in mixing molasses and the organic acid mixtures such as citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and acetic acid are held between the 2.0-4.5 pH horizontal dimension of product, low pH environment greatly suppresses microbial growth, so that the control of microorganisms in the product is in very low level.Citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and acetic acid all are the natural organic acids that is present in the fruit, have the characteristic of mouthfeel gentleness and pH value stabilization.
In addition this method in process, used 20-500mg/kg concentration novel can be applicable to the sterilization of foodstuff product surface disinfectant---C5H6Br2N2O2 carries out disinfection to fruit surface, and the fruit after will sterilizing places 90-95 ℃ hot water blanching 30 seconds (this operation sequence can be killed the fruit surface worm's ovum), therefore reduced to greatest extent the content of microorganism in the product, made it far below state-set standard and eliminated the negative effect of insect pest to food security fully.
2, product pure taste keeps fresh mouthfeel, and the nutritional labeling loss is few:
The fruit juice that traditional handicraft is produced be because will pass through the UHT high-temperature sterilization in process of production, thus in the fruit juice vitamin and have the polyphenol of anti-oxidation characteristics and the loss of flavonoids functional components more serious.This method so farthest preserved nutritional labeling and the dietary fiber of fruit, at utmost keeps the fresh pure mouthfeel of fruit because fruit is taked fresh-cut and using quick freezing technology.
3, by the science compatibility of raw fruit, balanced in nutrition comprehensive:
The content of vitamin and nutritional labeling has difference in every kind of fruit, the present invention is by the Minimum requirements amount data of adult's vitamin every day of analyzing WHO and providing, with more than one fresh fruit science compatibilities, Minimum requirements amount, the nutrition of not only having satisfied consumer's vitamin every day are more balanced, and the selection of different mouthfeels is provided for the consumer.
4, product is exposed to and is difficult for brown stain in the air, and vitamin C is difficult for oxidized:
The brown stain of tropical fruit (tree) in process all is a great problem in the fruit juice processing industry all the time, the inventive method is taked to add by enzymatic sodium polyphosphate, the composite composite phosphate that forms of calgon in product, and its addition is 500-2000mg/kg.Composite phosphate is the metal ion in the chelating fruit juice fast, hinders polyphenol oxidase catalyzed generation enzymatic browning, simultaneously because of metal ion by the composite phosphate chelating, also establishment vitamin C oxidized.
5, product is difficult for causing eater's blood sugar fluctuation:
Many consumers can relatively worry to take in the rising that a large amount of sugar parts can cause blood sugar.Contain the isomaltoketose above 5g in every glass of fruit juice of the present invention, isomaltoketose not only itself has low G.I value and I.I value, and more magical effect is that it can stabilize increasing of the picked-up blood glucose value that brings of other food and insulin secretion level.
6, product can prevent metabolic disease and intestines problem:
This frozen juice product does not adopt the production technology of traditional squeezing in process of production, almost 100% reservation the dietary fiber in the pulp, dietary fiber can effectively promote intestines peristalsis, promote digestive juice secretion, the probio such as Bifidobacterium in the increment enteron aisle, the metabolic disease such as prevention of intestinal tract disease and improve intestinal health.
7, the isomaltoketose in the product can reduce the risk of carious tooth:
Usually all add sucrose as the main source of sweet taste in the fruit drink, sucrose is easy to by the microorganism in the oral cavity and enzyme institute's metabolism and decomposition, and the acid ingredient in the product causes carious tooth easily.Compare with sucrose, isomaltoketose is because be isomerized sugar, can be by the microorganism in the oral cavity and enzyme institute's metabolism or decomposition, just understand digested absorption after only having the small intestine of arrival, in the oral cavity, can not produce acid and glucan, can not cause decayed tooth, therefore in fruit juice, add the isomaltoketose substituting saccharose and originate as sweet taste, can reduce the carious tooth risk, be particularly suitable for children and eat.
8, the energy measurer in the product continues slow releasing function:
Sucrose has identical calorie value (4.4Kcal/g) with isomaltoketose, and the speed of digesting and assimilating of isomaltoketose only has 1/5 of sucrose, isomaltoketose digests slowly in vivo, sucrose and the isomaltoketose of picked-up equivalent, the time that isomaltoketose is absorbed by catapepsis in human body is five times of sucrose, this characteristic is so that isomaltoketose has the function that energy slowly discharges, its superiority is to be not easy to cause sense of fatigue, usually sense of fatigue all is because blood sugar decline causes, isomaltoketose digestion process in vivo, can promote the body fat metabolism, change energy into, lasting energy supply is provided and keep the stable of blood sugar.
Energy slow-release has important healthy potential function to ordinary consumer, and all work of people (comprising manual labor and mental labour) all be unable to do without energy consumption, sits quietly for a long time and lacks the life and work mode that motion has become most of city crowd.Mental labour causes blood glucose value on the low side easily for a long time, can allow labourer feel tired, causes yawning and can't concentrate with notice, and hunger is arranged even the hypoglycemia symptom that occurs together, and emits from head to foot cold sweat and limbs fatigue.The energy slow-release characteristic of isomaltoketose helps balance blood sugar concentration in normal range (NR), solves in brain worker's body the blood sugar concentration too fast problem that descends at short notice, and a good Power supply solution is provided.
9, product does not add anticorrisive agent:
The fruit juice that the present invention produces has adopted-18 ℃ of omnidistance cold chain dispensings in circulation and sales section, and product need not to add: the anticorrisive agents such as Sodium Benzoate, potassium sorbate.More meet the consumer to the demand of pure natural fruit juice, omnidistance cold chain dispensing guarantees that fruit juice is fresh.
Description of drawings
Fig. 1 is a kind of frozen juice technological process of production block diagram that contains tropical fruit (tree) mixing pulp of the present invention.
The specific embodiment
Embodiment 1: preparation contains passion fruit mixes pulp with durian frozen juice, and its preparation method comprises the steps:
(1) weighing: get 1000 kilograms of passion fruits, 500 kilograms of durians;
(2) passion fruit and durian being carried out classification selects and cleans: pick out the fruit that reaches 6 one-tenth above maturity, and fruit surface is cleaned;
(3) sterilization: carry out sterilization before the blanching with C5H6Br2N2O2, C5H6Br2N2O2 concentration remains on 150mg/kg in the sterilization pool, sterilization 30min;
(4) blanching: the passion fruit after the surface sterilization and durian be placed on blanching 30s in 90-95 ℃ the water;
(5) fresh-cut: take durian and passion fruit pulp after the blanching;
(6) quick-frozen: after the durian after will dicing and the precooling of passion fruit pulp, send into instant freezer, in instant freezer in 10 minutes with the quick-frozen of fruit fourth to-30 ℃, for subsequent use, described instant freezer is dull and stereotyped refrigerator or IQF fluid bed instant freezer, and present embodiment preferentially adopts IQF fluid bed instant freezer;
(7) batching: adopt three gradating materials:
The first order: the passion fruit 100 ︰ durians 50 of getting after the quick-frozen by weight are mixed and made into mixing pulp;
The second level: the following raw material proportioning of getting is by weight made mixing molasses: HFCS 50, isomaltoketose 20, composite phosphate 0.2, composite organic acid 1.0, pure water 20; During preparation, isomaltoketose, composite organic acid and composite phosphate are dissolved in the pure water, in order to accelerate dissolution velocity, but heat treated, after isomaltoketose, composite organic acid and composite phosphate dissolve fully, add HFCS again and mix, mixing molasses is carried out high-pressure homogeneous processing, homogenization pressure is 0.1-2.0Mpa; Wherein: described composite organic acid is mixed with malic acid 3 for the fumaric acid 4 by the weight portion meter; Described composite phosphate is for being that 1000 sodium polyphosphate 2 is mixed by the calgon 3 of weight portion meter and the degree of polymerization;
The third level: get mixing pulp 100 weight portions of the first order and mixing molasses 60 weight portions of the second level and be mixed into product;
(8) packing, sealing: the plastic uptake cup of PS material, packing of product specification 160g/ cup are used in the packing of product.Epiphragma uses the PE aluminizer, tests according to a conventional method, seals, packs, and gets product;
(9) freezing and cold chain dispensing: finished product is sent into freezer, freezing under-18 ℃ of temperature conditions, and the omnidistance cold chain car that uses carries out the cold chain dispensing.
This product eating method: one glass of product of the present invention, pure water 300ml, ice cube 140g.Place the interior high-speed stirred 50-60 of Sorbet machine (fruit juice mixer) can obtain the pulp and juice that one glass of 600ml has the fresh fruit mouthfeel second above-mentioned batching.
Embodiment 2: preparation contains the frozen juice that the passion fruit lemon mixes pulp
Method step by embodiment 1 carries out, and different is: the lemon after the blanching is diced after with machinery or artificial peeling, and passion fruit 100, the lemon 50 of getting after the quick-frozen by weight are mixed and made into mixing pulp; Get by weight HFCS 30, isomaltoketose 25, composite phosphate 0.2, composite organic acid 1, pure water 25 is mixed and made into mixing molasses;
Mixing pulp 100 weight portions of getting the first order mix with mixing molasses 40 weight portions of the second level.
Embodiment 3: preparation contains the frozen juice of passion fruit, sweet orange, lemon mixing pulp
Method step by embodiment 1 carries out, and different is: passion fruit 100, sweet orange 30, the lemon 30 of getting after the quick-frozen by weight are mixed and made into mixing pulp; Get by weight HFCS 40, isomaltoketose 30, composite phosphate 0.3, composite organic acid 1.5, pure water 30 is mixed and made into mixing molasses;
Mixing pulp 100 weight portions of getting the first order mix with mixing molasses 80 weight portions.
Embodiment 4:
Method step by embodiment 1 carries out, and different is: the raw material that mixes pulp is counted passion fruit 100, pineapple 80 by weight.
Embodiment 5:
Method step by embodiment 1 carries out, and different is: mix pulp and made by passion fruit 100 weight portions and pineapple 350 weight portions, the weight portion proportioning of mixing pulp and mixing molasses is 100 ︰ 180.
Embodiment 6:
Method step by embodiment 1 carries out, and different is: passion fruit 100 weight portions, pawpaw 50 weight portions got after the quick-frozen are mixed and made into mixing pulp; Get by weight HFCS 40, isomaltoketose 25, composite phosphate 0.2, composite organic acid 1, pure water 25 is made mixing molasses;
Mixing pulp 100 weight portions of getting the first order mix with mixing molasses 40 weight portions and milk 500 weight portions of the second level.
The present invention can also be take tropical fruit (tree) as primary raw material, adds to join other fresh fruits, compote or inspissated juice and make.In order to strengthen fruit-like flavour, can add and join an amount of fruit extraction natural essential oil or natural essence.
By the above-mentioned embodiment that provides; can further be well understood to content of the present invention; but one skilled in the art should appreciate that; this only is for example; rather than limitation of the invention; other substituting of being equal in fact that those skilled in that art can expect are all in protection domain of the present invention.
Claims (5)
1. a preparation method who contains the frozen juice of tropical fruit (tree) mixing pulp is characterized in that: comprise the steps:
(1) the raw fruit classification is selected: according to product requirement, select maturity and reach 6 one-tenth above fruits and make raw material
(2) clean: fruit surface is cleaned;
(3) sterilization: carry out sterilization before the blanching with C5H6Br2N2O2, C5H6Br2N2O2 concentration remains on 20-500mg/kg in the sterilization pool, and disinfecting time is 15-35min;
(4) blanching: the fruit after will sterilizing was placed in 90-95 ℃ the water blanching 30 seconds;
(5) fresh-cut: the peeling and corning of fruits after the blanching is diced or take pulp;
(6) quick-frozen: send into instant freezer after the pulp precooling that will dice or take, in instant freezer, incite somebody to action fruit fourth or pulp quick-frozen in 10 minutes to-30 ℃, for subsequent use;
(7) batching: adopt following three gradating material technology to prepare burden:
The first order: fruit fruit fourth or the pulp got after the quick-frozen are mixed and made into mixing pulp in proportion;
The second level: get HFCS, isomaltoketose syrup, composite phosphate, composite organic acid and pure water mix in proportion and homogeneous after make mixing molasses;
Described mixing molasses is become by following mixed raw material by weight:
HFCS 10-100;
Isomaltoketose syrup 1-50;
Composite phosphate 0.05-2;
Composite organic acid 0.1-5;
Pure water 10-30;
Described composite organic acid is that in citric acid, malic acid, fumaric acid, tartaric acid, lactic acid and the acetic acid one or more are mixed;
The third level: the mixing pulp of the first order is mixed in proportion with the mixing molasses of the second level;
Described mixing pulp is counted by weight with the mixed proportion of mixing molasses: mix pulp: 100; Mixing molasses: 20-200;
(8) packing, sealing: the plastic uptake cup of PS material is used in the packing of product, and epiphragma uses the PE aluminizer, tests according to a conventional method, seals, packs, and gets finished product;
(9) freezing and cold chain dispensing: finished product is sent into freezer, freezing under-18 ℃ of temperature conditions, and the omnidistance cold chain car that uses carries out the cold chain dispensing.
2. preparation method according to claim 1, it is characterized in that: the instant freezer described in the step (6) is dull and stereotyped refrigerator or IQF fluid bed instant freezer.
3. preparation method according to claim 1 and 2 is characterized in that: described composite phosphate is that 1000 sodium polyphosphate 2 is mixed by by weight calgon 3 and the degree of polymerization.
4. the frozen juice that contains more than one tropical fruit (tree) mixing pulp for preparing with the described preparation method of one of claim 1-3.
5. the described a kind of eating method that contains the frozen juice of tropical fruit (tree) mixing pulp of claim 4 is characterized in that: product and an amount of pure water and ice cube are pulverized 30-60 second in fruit juice mixer, can obtain the fruit juice of fresh fruit mouthfeel.
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| US10314320B2 (en) | 2015-03-20 | 2019-06-11 | Meltz, LLC | Systems for controlled liquid food or beverage product creation |
| US10111554B2 (en) | 2015-03-20 | 2018-10-30 | Meltz, LLC | Systems for and methods of controlled liquid food or beverage product creation |
| CN105533115A (en) * | 2016-01-28 | 2016-05-04 | 沈阳德氏冷饮食品有限公司 | Frozen drink with surface embedded with sliced fruits |
| JP2020517400A (en) | 2017-04-27 | 2020-06-18 | コミティア，インク． | Method for centrifuge extraction and apparatus suitable for carrying out the method |
| US11724849B2 (en) | 2019-06-07 | 2023-08-15 | Cometeer, Inc. | Packaging and method for single serve beverage product |
| CN111513213A (en) * | 2020-04-08 | 2020-08-11 | 臻富（福建）果汁食品有限公司 | Composite fruit juice beverage and production method thereof |
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| CN101268800A (en) * | 2007-03-19 | 2008-09-24 | 高云龙 | Icy fruit |
| CN101310614A (en) * | 2008-07-11 | 2008-11-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Food fruit material and its production method |
| CN101803671A (en) * | 2010-04-20 | 2010-08-18 | 武汉东方永泰饮品有限公司 | Mixed frozen food of fresh fruit and vegetable and concentrated fruit and vegetable juice and processing method thereof |
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Patent Citations (3)
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|---|---|---|---|---|
| CN101268800A (en) * | 2007-03-19 | 2008-09-24 | 高云龙 | Icy fruit |
| CN101310614A (en) * | 2008-07-11 | 2008-11-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Food fruit material and its production method |
| CN101803671A (en) * | 2010-04-20 | 2010-08-18 | 武汉东方永泰饮品有限公司 | Mixed frozen food of fresh fruit and vegetable and concentrated fruit and vegetable juice and processing method thereof |
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Effective date of registration: 20160617 Address after: Xiao Jia Cun, Xiufeng District, Guilin City, peach river road, No. 10 the Guangxi Zhuang Autonomous Region 541001 Patentee after: Guilin City Poly drug source food science and Technology Co.,Ltd. Address before: 541004 B-312 room, innovation building, information industry park, national hi tech Zone, Guilin, the Guangxi Zhuang Autonomous Region Patentee before: GUILIN JUGUO JUICE Co.,Ltd. |
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