无公害黑加仑原汁加工关键技术研究

Study on the Key Technology of Anti-pollution Black Currant Juice

利用无公害黑加仑果实,采取复合酶解法(果胶酶与纤维素酶的质量比为7∶3)A4B1C3D4E2处理,实际生产验证其出汁率达87.0%。采用磨间狭腔为0.050～0.075mm的胶体磨进行20min均质,能提高果汁的稳定性。采用0.20um微孔膜过滤器,过滤压力0.2～0.3MPa,可以满足常规生产要求。高温瞬时灭菌机灭菌适宜条件为进口温度18℃,杀菌温度121℃,杀菌时间5s,蒸汽进口温度142℃,冷却水进口温度15℃。适温的热处理对黑加仑果汁稳定性作用明显,而冷处理对黑加仑果汁稳定性的作用不明显,先冷处理后热处理的交替方法对黑加仑果汁稳定性作用也较明显。离子交换纤维处理后的黑加仑果汁,透明度稳定,不产生沉淀物,无褐变、变质现象,达到真正的无公害生产加工。

The anti-pollution black currant fruit were used as raw materials with the processing of complex enzymolysis method（Pectinase∶cellulose=7∶3） A4B1C3D4E2,the yield rate was 87.0%. The narrow cavity of grinding were 0.050～0.075 mm for the colloidal homogeneous,homogeneous time 20 min,the stability of juice was improved. The 0.20 um microporous membrane filter were used,the filtration pressure 0.2～0.3 MPa,to meet the general requirements of production. The optimum conditions of the instantaneous sterilization machine as follows：inlet temperature 18 ℃,sterilization temperature 121 ℃,sterilization time 5 s,the steam inlet temperature 142 ℃,the cooling water inlet temperature 15 ℃ . The optimum temperatures heat treatment for the stability of blackcurrant juice was obviously effect,while the cold treatment for the stability of black currant juice was not effected. After cold treatment,and heat treatment,the stability of the black currant juice was effected obviously. The transparency and stability of blackcurrant juice were stable,and no sediment,no browning with the treatment of ion-exchange and the real anti-pollution production and processing could be achieved.