CN116138378A - Method for non-thermal processing of blueberry juice - Google Patents
Method for non-thermal processing of blueberry juice Download PDFInfo
- Publication number
- CN116138378A CN116138378A CN202310335766.4A CN202310335766A CN116138378A CN 116138378 A CN116138378 A CN 116138378A CN 202310335766 A CN202310335766 A CN 202310335766A CN 116138378 A CN116138378 A CN 116138378A
- Authority
- CN
- China
- Prior art keywords
- juice
- blueberry juice
- blueberry
- crystallization tank
- ice crystals
- 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.)
- Pending
Links
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract description 110
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 110
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 110
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 110
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 31
- 239000013078 crystal Substances 0.000 claims abstract description 64
- 230000001954 sterilising effect Effects 0.000 claims abstract description 57
- 238000002425 crystallisation Methods 0.000 claims abstract description 54
- 230000008025 crystallization Effects 0.000 claims abstract description 54
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 46
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000007787 solid Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000005540 biological transmission Effects 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 14
- 230000008569 process Effects 0.000 claims description 11
- 238000005406 washing Methods 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 230000001580 bacterial effect Effects 0.000 claims description 8
- 230000005684 electric field Effects 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 238000007790 scraping Methods 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 235000021579 juice concentrates Nutrition 0.000 claims description 2
- 239000003507 refrigerant Substances 0.000 claims description 2
- 238000002844 melting Methods 0.000 claims 1
- 230000008018 melting Effects 0.000 claims 1
- 238000000926 separation method Methods 0.000 claims 1
- 229930002877 anthocyanin Natural products 0.000 abstract description 11
- 235000010208 anthocyanin Nutrition 0.000 abstract description 11
- 239000004410 anthocyanin Substances 0.000 abstract description 11
- 150000004636 anthocyanins Chemical class 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000008859 change Effects 0.000 description 7
- 230000001276 controlling effect Effects 0.000 description 6
- 235000012055 fruits and vegetables Nutrition 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000011261 inert gas Substances 0.000 description 3
- 230000036512 infertility Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000013543 active substance Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/12—Concentrating or drying of juices by freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for non-thermal processing of blueberry juice in the technical field of deep processing of juice, which comprises the steps of pre-cooling blueberry juice, conveying the blueberry juice into a crystallization tank, arranging a stirring scraper in the crystallization tank, enabling the stirring scraper to be abutted against the inner wall of the crystallization tank, and controlling the crystallization temperature of the crystallization tank to be-3 to-5 ℃ and the temperature of a cold source to be-15 to-20 ℃; along with the continuous transmission of cold energy of a cold source, water in the blueberry juice raw material in the crystallization tank is changed from a liquid state into solid ice crystals and is attached to the inner wall of the crystallization tank, small ice crystals scraped off gradually grow into round ice crystals in the tank along with the rotation of a stirring scraper, and when the sugar entrainment rate in the ice crystals is 0.95-1%, the ice crystals and the juice are separated to obtain concentrated blueberry juice; then the juice is processed by high-voltage pulse sterilization. The invention retains the original nutrition, color and flavor of the juice, especially the anthocyanin, vc and other thermosensitive components in the blueberries. The method is specially used for deep processing of blueberry juice.
Description
Technical Field
The invention relates to a deep processing method of fruit juice, in particular to a processing method of non-thermal concentration and non-thermal sterilization fruit juice.
Background
The blueberry has rich nutrition and is rich in various functional components, especially the anthocyanin content is high, so that the blueberry is favored by consumers. Research shows that the active substances in the blueberries are substances such as polyphenol besides anthocyanin, so that the blueberries have the functions of resisting oxidation, resisting aging and the like. Although fresh fruit and vegetable eating is the most common way of selling and using fruits and vegetables, deep processing products of various fruits and vegetables gradually occupy a place in the consumer market of fruits and vegetables due to the characteristics of short shelf life, easy decay, strong seasonality and the like of fruits and vegetables.
The common blueberry deep-processing products mainly comprise blueberry juice, blueberry wine, blueberry preserved fruits, blueberry jam and the like. In the deep processing process of fruits and vegetables, thermal processing such as thermal crushing, thermal concentration, thermal sterilization and the like is often used, and although the thermal processing can achieve the purposes of improving juice yield, high concentration multiple, effective sterilization effect and the like in the fruit and vegetable processing process, the damage of heat treatment to heat-sensitive raw materials, particularly heat-sensitive functional components, is not neglected. And the heat treatment has certain influence on the color, taste and other sensory quality of the juice.
Disclosure of Invention
The invention aims to provide a method for non-thermal processing of blueberry juice, which ensures that anthocyanin and Vc in the juice are not destroyed after the juice is concentrated and sterilized, and ensures the nutrition and taste of blueberry.
Therefore, the method for non-thermal processing of blueberry juice provided by the invention comprises the following steps:
(1) Processing blueberry juice: fresh blueberries are used as processing raw materials, and the blueberry juice is obtained after cleaning, sorting, pulping, juicing and filtering, and the blueberry juice with different solid contents is prepared through coarse filtration, enzymolysis and/or ultrafiltration procedures according to the final solid content requirement of the product;
(2) Freezing and concentrating: precooling the blueberry juice obtained by processing to 0-5 ℃ through precooling equipment in a freeze concentration system, conveying the blueberry juice into a crystallization tank through a pump body, wherein a stirring scraper is arranged in the crystallization tank and is abutted against the inner wall of the crystallization tank to play a role in stirring and scraping ice crystals, the crystallization temperature of the crystallization tank is controlled to be-3-5 ℃, the temperature of a cold source is controlled to be-15-20 ℃, and the rotating speed of the scraper is 1900-2400 r/min; along with the continuous transmission of cold energy of a cold source, the temperature in a crystallization tank is continuously reduced to the crystallization temperature, water in the blueberry juice raw material is continuously changed from a liquid state into solid ice crystals and is attached to the inner wall of the crystallization tank, small ice crystals scraped off by a shovel gradually grow into round ice crystals in the tank body along with the rotation of a stirring scraper, and sugar entrained in the ice crystals is also gradually increased;
(3) Separating: measuring the sugar degree in the ice crystal in real time, calculating the entrainment rate of the ice crystal, stopping concentrating when the entrainment rate of sugar in the ice crystal is 0.95-1% (the entrainment rate refers to the sugar degree ratio of the ice crystal to the raw material sugar degree), and separating the ice crystal in the crystallization tank from the concentrated solution to obtain concentrated blueberry juice; preferably, the concentration ratio of the fruit juice is as high as 6 times of concentration under the condition of infinitely approaching 1%;
(4) Sterilizing the concentrated blueberry juice by adopting a high-voltage pulse sterilization mode, wherein the sterilization time is 30-90 us and the electric field strength is controlled to be 15-30 kv/cm, and the electric conductivity is 0.6-1.5 ms/cm; the electric field intensity is calculated in a mode of E=U/d, wherein U is the actual voltage; d is the distance between the electrode plates; sterilization time t= (n x V x f x W)/V, where n is the number of process chambers; v is the volume of the treatment cavity, unit mL; f is frequency in Hz; w is a pulse width unit s; v is flow rate, mL/s; the high-voltage pulse waveform is selected as a unipolar square wave; stopping sterilizing when the total number of bacterial colonies in the blueberry juice after high-voltage pulse sterilization meets the requirement.
Further, the temperature of the refrigerant for cooling the crystallization tank is-12 to-20 ℃.
Further, the running speed of the stirring scraper is 1900-2400 r/min.
The invention is further improved in that after the ice crystals are washed, the washing liquid containing the fruit juice is added into the blueberry fruit juice before concentration for multiplexing, and the washed ice crystals are melted and then used as the next ice crystal washing liquid.
Further, after high-voltage pulse sterilization, the sterilization is completed when the sterilization rate is not lower than 99%.
Further, the conductivity is controlled by adding NaCl to the juice concentrate.
Compared with the prior art, the invention has the following beneficial effects:
1. the blueberry juice is used as a raw material, and the freeze concentration processing mode can be used for realizing that the concentration multiple is as high as 4-6 times under the condition of low entrainment rate by optimizing processing parameters.
2. The concentrated blueberry juice is subjected to non-thermal sterilization in a high-pressure pulse sterilization mode, the sterilization rate is up to 99%, and the method meets the commercial sterile requirement. The retention rate of the anthocyanin, vc and other thermosensitive components in the fruit juice obtained by sterilization is high (the retention rate is over 96 percent), and the sterilization mode has good storage performance.
3. The sensory quality such as the color, the taste and the like of the blueberry juice obtained by adopting non-thermal concentration and sterilization processing are similar to those of freshly squeezed juice, and the change such as common cooking taste after heat treatment of the juice is avoided.
The method is specially used for deep processing of blueberry juice.
Detailed Description
Example 1
A method for non-thermal processing of blueberry pulp comprises the following steps:
(1) Processing blueberry puree: fresh blueberries are used as processing raw materials, the processing raw materials are cleaned and sorted, broken blueberries are processed and crushed in a cold pulping mode, blueberry pulp is obtained in a mode of adopting an air valve and inert gas filling in the processing process, and blueberry pulp is subjected to rough filtration to obtain blueberry puree.
(2) Freezing and concentrating: precooling the blueberry puree obtained by processing to 0-5 ℃ through precooling equipment in a freeze concentration system, conveying the blueberry puree into a crystallization tank through a pump body, wherein a stirring scraper is arranged in the crystallization tank and is abutted against the inner wall of the crystallization tank to play a role in stirring and scraping ice crystals, controlling the crystallization temperature of the crystallization tank to be-3-5 ℃, controlling the cold source temperature to be-15-20 ℃ and controlling the running speed of the stirring scraper to be 2200r/min; along with the continuous transmission of cold energy of a cold source, the temperature in a crystallization tank is continuously reduced to the crystallization temperature, water in the blueberry juice raw material is continuously changed from a liquid state into solid ice crystals and is attached to the inner wall of the crystallization tank, small ice crystals scraped off by a shovel gradually grow into round ice crystals in the tank body along with the rotation of a stirring scraper, and sugar entrained in the ice crystals is also gradually increased;
(3) Separating: measuring the sugar degree in the ice crystal in real time, calculating the entrainment rate of the ice crystal, stopping concentrating when the entrainment rate of sugar in the ice crystal is 0.96%, and separating the ice crystal in the crystallization tank from the concentrated solution to obtain concentrated blueberry pulp;
and (3) after the ice crystals are washed, adding the washing liquid containing the fruit juice obtained after washing into the blueberry fruit juice before concentration for multiplexing, and after the washed ice crystals are melted, using the washing liquid as the next ice crystal washing liquid.
The sugar degree of the separated concentrated blueberry pulp is measured to be 30.5Bx, and the concentration multiple e is 4.7 times.
(4) Sterilizing; sterilizing the concentrated blueberry pulp by adopting a high-voltage pulse sterilization mode, setting the electric field strength to be 15kv/cm, the treatment time to be 80us, regulating the conductivity to be 1.2ms/cm through a NaCl, determining the change condition of the total number of bacterial colonies in the blueberry juice after the high-voltage pulse sterilization, determining the most suitable high-voltage pulse sterilization process, and determining anthocyanin and Vc in the blueberry pulp after the sterilization treatment; finally, the change in total colony count in the juice after storage for a period of time is compared. The number of pairs of bacterial colony numbers in the concentrated blueberry pulp after high-voltage pulse sterilization is reduced from 4.56 to 0.78, the sterilization rate is up to 99%, and the commercial sterile effect is achieved. And the anthocyanin and Vc contents in the blueberry pulp after the sterilization treatment are respectively 15.43mg/L and 48.65ug/mL, and the retention rates are respectively 97% and 99%. After the product is kept at 4 ℃ for 30 days, the total colony count in the blueberry pulp is increased by 1.01 logarithm, and the requirement of commercial sterility is still met.
Example 2
A method for non-heat processing of a blueberry cloudy juice comprises the following steps:
(1) Processing of the blueberry cloudy juice: fresh blueberries are used as processing raw materials, crushed blueberries are processed in a cold pulping mode after being cleaned and selected, blueberry pulp is obtained in a mode of adopting an air valve and inert gas filling in the processing process, and the blueberry pulp is filtered after being juiced to obtain turbid blueberry juice.
(2) Freezing and concentrating: precooling the processed blueberry turbid juice to 0-5 ℃ by precooling equipment in a freeze concentration system, conveying the blueberry turbid juice into a crystallization tank by a pump body, wherein a stirring scraper is arranged in the crystallization tank and is abutted against the inner wall of the crystallization tank to play a role in stirring and scraping ice crystals, controlling the crystallization temperature of the crystallization tank to be-3-5 ℃, controlling the cold source temperature to be-15-20 ℃ and controlling the running speed of the stirring scraper to be 2200r/min; along with the continuous transmission of cold energy of a cold source, the temperature in a crystallization tank is continuously reduced to the crystallization temperature, water in the blueberry juice raw material is continuously changed from a liquid state into solid ice crystals and is attached to the inner wall of the crystallization tank, small ice crystals scraped off by a shovel gradually grow into round ice crystals in the tank body along with the rotation of a stirring scraper, and sugar entrained in the ice crystals is also gradually increased;
(3) Separating: measuring the sugar degree in the ice crystal in real time, calculating the entrainment rate of the ice crystal, stopping concentrating when the entrainment rate of sugar in the ice crystal is 0.98%, and separating the ice crystal in the crystallization tank from the concentrated solution to obtain concentrated blueberry turbid juice;
the sugar degree of the separated concentrated blueberry pulp is measured to be 32.6Bx, and the concentration multiple e is 5.0 times.
(4) Sterilizing; sterilizing the concentrated blueberry turbid juice by adopting a high-voltage pulse sterilization mode, setting the electric field intensity to be 30kv/cm, the treatment time to be 60us, adjusting the conductivity to be 0.9ms/cm through a NaCl, determining the change condition of the total number of bacterial colonies in the concentrated blueberry turbid juice after the high-voltage pulse sterilization, determining the most suitable high-voltage pulse sterilization process, and determining anthocyanin and Vc in the concentrated blueberry turbid juice after the sterilization treatment; finally, the change in total colony count in the juice after storage for a period of time is compared. The number of the pairs of colony count of the concentrated blueberry turbid juice after the high-voltage pulse sterilization is tested to be reduced from 3.86 to 0.88, and the sterilization rate is up to 99%, so that the commercial sterile effect is achieved. And the anthocyanin and Vc contents in the concentrated blueberry turbid juice after sterilization treatment are respectively 15.38mg/L and 48.66ug/mL, and the retention rates are respectively 97% and 99%. After the product is kept at 4 ℃ for 30 days, the total colony count in the concentrated blueberry turbid juice is increased by 1.1 logarithm, and the requirement of commercial sterility is still met.
Example 3
A method for non-thermal processing of blueberry clear juice comprises the following steps:
(1) Processing blueberry clear juice: fresh blueberries are used as processing raw materials, crushed blueberries are processed by adopting a cold pulping mode after cleaning and sorting, blueberry pulp is obtained by adopting an air valve and an inert gas filling mode in the processing process, and blueberry juice is obtained by filtering after juicing, and then enzymolysis and ultrafiltration technology is carried out.
(2) Freezing and concentrating: precooling the blueberry juice obtained by processing to 0-5 ℃ through precooling equipment in a freeze concentration system, conveying the blueberry juice into a crystallization tank through a pump body, wherein a stirring scraper is arranged in the crystallization tank and is abutted against the inner wall of the crystallization tank to play a role in stirring and scraping ice crystals, the crystallization temperature of the crystallization tank is controlled to be-3-5 ℃, the temperature of a cold source is controlled to be-15-20 ℃, and the running speed of the stirring scraper is 2200r/min; along with the continuous transmission of cold energy of a cold source, the temperature in a crystallization tank is continuously reduced to the crystallization temperature, water in the blueberry juice raw material is continuously changed from a liquid state into solid ice crystals and is attached to the inner wall of the crystallization tank, small ice crystals scraped off by a shovel gradually grow into round ice crystals in the tank body along with the rotation of a stirring scraper, and sugar entrained in the ice crystals is also gradually increased;
(3) Separating: measuring the sugar degree in the ice crystal in real time, calculating the entrainment rate of the ice crystal, stopping concentrating when the entrainment rate of sugar in the ice crystal is 0.99%, and separating the ice crystal in the crystallization tank from the concentrated solution to obtain concentrated blueberry clear juice;
and separating the concentrated blueberry clear juice by a separating device after the fruit juice is concentrated, and washing the ice crystals by pure water to obtain pure water for next ice crystal washing.
The sugar degree of the separated concentrated blueberry pulp is measured to be 35.4Bx, and the concentration multiple e is 5.4 times.
(4) Sterilizing; sterilizing the concentrated blueberry juice by adopting a high-voltage pulse sterilization mode, setting the electric field strength to be 25kv/cm, the treatment time to be 90us, regulating the conductivity to be 0.6ms/cm through a NaCl, determining the change condition of the total number of bacterial colonies in the blueberry juice after the high-voltage pulse sterilization, determining the most suitable high-voltage pulse sterilization process, and determining anthocyanin and Vc in the concentrated blueberry juice after the sterilization treatment; finally, comparing the change of the total number of bacterial colonies in the concentrated blueberry juice after a period of storage. The number of pairs of bacterial colony count in the concentrated blueberry clear juice after high-pressure pulse sterilization is reduced from 3.26 to 0.78, the sterilization rate is up to 99%, and the commercial sterile effect is achieved. And the anthocyanin and Vc contents in the concentrated blueberry clear juice after sterilization treatment are respectively 15.23mg/L and 48.58ug/mL, and the retention rates are respectively 96% and 99%. After the product is kept at 4 ℃ for 30 days, the total colony count in the concentrated blueberry juice is increased by 1.2 logarithms, and the requirement of commercial sterility is still met.
In the above embodiments 1-3, the electric field intensity is calculated in such a way that e=u/d, where U is the actual voltage; d is the distance between the electrode plates, and the values of examples 1-3 are 0.5cm; sterilization time t= (n x V x f x W)/V, where n is the number of process chambers; v is the volume of the treatment cavity in mL, and the value of the embodiment 1-3 is 0.05mL; f is frequency in Hz; w is a pulse width unit s; v is flow rate, mL/s; the high voltage pulse waveform is selected to be a unipolar square wave.
The relation between the entrainment rate of sugar in ice crystals and the concentration ratio of the fruit juice raw materials of different types is different, and the concentration ratio of the fruit juice is 4-6 times when the entrainment rate of sugar in ice crystals is 0.95-1% for blueberry fruit juice.
The invention is not limited to the above embodiments, and based on the technical solution disclosed in the invention, a person skilled in the art may make some substitutions and modifications to some technical features thereof without creative effort according to the technical content disclosed, and all the substitutions and modifications are within the protection scope of the invention.
Claims (6)
1. A method for non-thermal processing of blueberry juice, characterized by: the method comprises the following steps:
(1) Processing blueberry juice: fresh blueberries are used as processing raw materials, and the blueberry juice is obtained after cleaning, sorting, pulping, juicing and filtering, and the blueberry juice with different solid contents is prepared through coarse filtration, enzymolysis and/or ultrafiltration procedures according to the final solid content requirement of the product;
(2) Freezing and concentrating: precooling the blueberry juice obtained by processing to 0-5 ℃ through precooling equipment in a freeze concentration system, conveying the blueberry juice into a crystallization tank through a pump body, wherein a stirring scraper is arranged in the crystallization tank and is abutted against the inner wall of the crystallization tank to play a role in stirring and scraping ice crystals, the crystallization temperature of the crystallization tank is controlled to be-3-5 ℃, the temperature of a cold source is controlled to be-15-20 ℃, and the rotating speed of the scraper is 1900-2400 r/min; along with the continuous transmission of cold energy of a cold source, the temperature in a crystallization tank is continuously reduced to the crystallization temperature, water in the blueberry juice raw material is continuously changed from a liquid state into solid ice crystals and is attached to the inner wall of the crystallization tank, small ice crystals scraped off by a shovel gradually grow into round ice crystals in the tank body along with the rotation of a stirring scraper, and sugar entrained in the ice crystals is also gradually increased; (3) separation: measuring the sugar degree in the ice crystal in real time, calculating the entrainment rate of the ice crystal, stopping concentrating when the entrainment rate of sugar in the ice crystal is 0.95-1%, and separating the ice crystal in the crystallization tank from the concentrated solution to obtain concentrated blueberry juice;
(4) Sterilizing; sterilizing the concentrated blueberry juice by adopting a high-voltage pulse sterilization mode, wherein the sterilization time is 30-90 us and the electric field strength is controlled to be 15-30 kv/cm, and the electric conductivity is 0.6-1.5 ms/cm; the electric field intensity is calculated in a mode of E=U/d, wherein U is the actual voltage; d is the distance between the electrode plates; sterilization time t= (n x V x f x W)/V, where n is the number of process chambers; v is the volume of the treatment cavity, unit mL; f is frequency in Hz; w is a pulse width unit s; v is flow rate, mL/s; the high-voltage pulse waveform is selected as a unipolar square wave; stopping sterilizing when the total number of bacterial colonies in the blueberry juice after high-voltage pulse sterilization meets the requirement.
2. The method of non-heat processing blueberry juice as defined in claim 1, wherein: the temperature of the refrigerant used for cooling the crystallization tank is-12 to-20 ℃.
3. The method of non-heat processing blueberry juice as defined in claim 1, wherein: the rotating speed of the scraper is 1900-2400 r/min.
4. The method of non-heat processing blueberry juice as defined in claim 1, wherein: and after the ice crystals are washed, adding the washing liquid containing the fruit juice after washing into the blueberry fruit juice before concentration for multiplexing, and using the washed ice crystals as the next ice crystal washing liquid after melting.
5. The method of non-heat processing blueberry juice as defined in claim 1, wherein: after high-voltage pulse sterilization, the sterilization is completed when the sterilization rate is not lower than 99%.
6. The method of non-heat processing blueberry juice as defined in claim 1, wherein: conductivity was controlled by adding NaCl to the juice concentrate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310335766.4A CN116138378A (en) | 2023-03-31 | 2023-03-31 | Method for non-thermal processing of blueberry juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310335766.4A CN116138378A (en) | 2023-03-31 | 2023-03-31 | Method for non-thermal processing of blueberry juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116138378A true CN116138378A (en) | 2023-05-23 |
Family
ID=86350813
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310335766.4A Pending CN116138378A (en) | 2023-03-31 | 2023-03-31 | Method for non-thermal processing of blueberry juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116138378A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664214A (en) * | 2009-09-15 | 2010-03-10 | 华南理工大学 | Ultrasonic synergetic crystal growing fruit juice freezing and concentrating method and equipment thereof |
| CN102524767A (en) * | 2010-12-28 | 2012-07-04 | 黑龙江带岭科技开发有限公司 | Wild blueberry oral liquid |
| CN107304395A (en) * | 2016-04-19 | 2017-10-31 | 天津市林业果树研究所 | A kind of secondary fermentation of blueberry fruit wine |
| CN208770886U (en) * | 2018-08-29 | 2019-04-23 | 晓东宜健（苏州）仪器设备有限公司 | Integrated suspension freezing concentrating device |
| CN110050915A (en) * | 2018-12-24 | 2019-07-26 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of method and apparatus that magnetic field auxiliary improves fruit juice freezing concentrating quality |
| CN112774244A (en) * | 2020-12-30 | 2021-05-11 | 江苏楷益智能科技有限公司 | Scraper type surface crystallizer |
-
2023
- 2023-03-31 CN CN202310335766.4A patent/CN116138378A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664214A (en) * | 2009-09-15 | 2010-03-10 | 华南理工大学 | Ultrasonic synergetic crystal growing fruit juice freezing and concentrating method and equipment thereof |
| CN102524767A (en) * | 2010-12-28 | 2012-07-04 | 黑龙江带岭科技开发有限公司 | Wild blueberry oral liquid |
| CN107304395A (en) * | 2016-04-19 | 2017-10-31 | 天津市林业果树研究所 | A kind of secondary fermentation of blueberry fruit wine |
| CN208770886U (en) * | 2018-08-29 | 2019-04-23 | 晓东宜健（苏州）仪器设备有限公司 | Integrated suspension freezing concentrating device |
| CN110050915A (en) * | 2018-12-24 | 2019-07-26 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of method and apparatus that magnetic field auxiliary improves fruit juice freezing concentrating quality |
| CN112774244A (en) * | 2020-12-30 | 2021-05-11 | 江苏楷益智能科技有限公司 | Scraper type surface crystallizer |
Non-Patent Citations (1)
| Title |
|---|
| 夏祖印: "种蓝莓赚钱方略", 安徽科学技术出版社, pages: 163 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Wouters et al. | Inactivation of microorganisms with pulsed electric fields: potential for food preservation | |
| CN107568520A (en) | A kind of preparation method of strawberry juice | |
| US20210195919A1 (en) | Method for producing pulp-containing juice and pulp-containing juice produced thereby | |
| US4996070A (en) | Natural fruit flavor extracts | |
| US5298275A (en) | Juice processing methods | |
| EP0485193B1 (en) | Pulp processing methods | |
| US5665413A (en) | Food composition derived from fruit of genus actinidia | |
| CN116138378A (en) | Method for non-thermal processing of blueberry juice | |
| JPH089939A (en) | Production of transparent vegetable juice | |
| WO2019125432A1 (en) | Infused fruit compositions and method of processing fruit | |
| CN103549495B (en) | Processing method for pacific saury slices eaten raw | |
| CN1119951C (en) | Prcess for preparing canned hot vegetable juice | |
| JP2004129625A (en) | Method for preserving cut fruit | |
| Mounir et al. | Extraction of fruit juices | |
| JP2912559B2 (en) | Heat exchange device for food, method for producing puree, and method for producing puree-containing beverage | |
| US3592664A (en) | Process for treating fruit sections | |
| JPH05176731A (en) | Method for producing concentrated liquid from squeezed fruit or vegetable juice | |
| CN214547052U (en) | Fruit breaker is used in beverage processing | |
| CN109793042A (en) | A kind of production method for preventing from freezing pears brown stain | |
| Sudheer et al. | Value added products from fruits and vegetables prospects for entrepreneurs | |
| Poojitha et al. | Exploration for the novel applications of pulsed electric field technology in food processing industries | |
| KR100425255B1 (en) | Apparatus for disinfecting drinkables using Discharged Oscillatory Decay Wave | |
| CN1218664C (en) | Deep processing method of edible cactus and its product | |
| CN107594235A (en) | A kind of production technology of composite beverage | |
| Lerici et al. | Kiwifruit processing: some considerations |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |