水果原浆半冷打工艺技术研究

Fruit Pure Juice Semi-cold Pulping Technology

目前,世界上所采用的打浆技术为2类:热打浆和冷打浆。热打浆工艺简单,不需冷藏,对设备要求低,运行费用低,国内目前采用的都是热打浆工艺。冷打浆对设备要求高,需冷藏,优点是最大限度的保存了水果的风味和有效成分。缺点是投资大,冷藏又会使运行费用加大,果浆成本高。出口韩国和日本的絮状水果原浆不能使用热打浆工艺,国内又无冷打浆工艺所需设备。经过反复摸索和试验,提出了水果原浆的半冷打工艺。即变预煮为软化工艺,如生产苹果原浆时,软化温度在55～65℃,并采取Vc护色技术,这样既不会发生褐变,也不会改变水果纤维形态,容易形成絮状颗粒物,很好的解决了这一问题。

At present, the world pulping technology used for the two categories： hot pulping and cold pulping. Hot pulping is a simple process, needn＇t refrigeration, the low equipment requirements, the low processing costs. Therefore, it is currently used in hot pulping technology in our country. Cold pulping requires refrigeration equipment. The advantage of cold pulping preserves flavor and fruit compositions maximum. The disadvantage is that large investment, large costs refrigeration and the high cost of pulp. Exports in Korea and Japan floecus fruit puree not be used hot pulping technology, domestic technology without the equipment necessary to the cold pulping. After exploration and testing, we invented fruit puree semi - cold pulping technology. The process changes pre - cooked to soften.