Processing technology of fruits and vegetables-processing technology of wild vegetable juice
The production technology and technical points of concentrated wild vegetable juice and wild vegetable juice beverage with fresh vegetables, fruits and wild vegetables as main raw materials were introduced, and the quality of wild vegetable juice beverage was evaluated from two aspects of sensory index detection and microbial index detection, which provided reference for beverage manufacturers to develop and produce new beverages.
Keywords: production and processing of wild vegetable juice
According to China Nutrition Society? A balanced diet? On this basis, the compound fruit and vegetable juice beverage was designed and produced with fruits, vegetables and wild vegetables as the main raw materials. Rich in carotene, vitamins, pectinase, protein, fat, carbohydrates, trace mineral elements and other effective ingredients, nutritious, fashionable, healthy and thirst-quenching. Raw materials come from pollution-free vegetable base and are processed with red, yellow and green fruits and vegetables, which makes the fruit and vegetable juice drink attractive in color and rich in aroma and deeply loved by consumers. The processing technology and quality evaluation of wild vegetable juice beverage were mainly introduced, which provided reference for beverage manufacturers to develop and produce new beverages. [ 1]
Production technology of 1 wild vegetable juice
1. 1 experimental raw materials
Fresh carrots, tomatoes, oranges, lemons, apples, horsetails, dandelions, chicory, leafy vegetables, shepherd's purse, amaranth, leafy sweet potatoes, cauliflower (green and white), plantain, shepherd's purse, sesame leaves, perilla, white sugar, spices and other ingredients.
1.2 experimental instruments and equipment
Fruit and vegetable cleaning machine, fruit and vegetable classifier, fruit and vegetable cleaning machine, fruit and vegetable cooking machine, pulverizer, beater, juicer, homogenizer, centrifugal separator, concentrating pot, electric stove, vacuum filter, blender, constant temperature water bath pot, sterilizer, electrothermal constant temperature oven, beverage filling machine, sealing machine, photoelectric analysis balance, vacuum degasser, refrigerator, etc.
1.3 production technology of wild vegetable juice
1.3. 1 production technology of concentrated wild vegetable juice
Clean up fresh fruits, vegetables and wild vegetables? Grading, peeling and picking fruits? Cleaning? Softening steam or boiling water? Crushing and beating? Juice? Centrifugal separation, homogeneous concentration? Mixed with sugar? Sterilization? Fill? Seal? Cold storage? Finished product.
Among them, the fruit residue and vegetable residue separated by centrifugation are discharged? Make feed.
1.3.2 production technology of wild vegetable juice beverage
? Reconciliation? Homogeneous? Degassing? Sterilization? Canning. Seal? Cooling? Vacuum inspection? Labeling and packaging? Finished product. [2]
1.4 key points of production technology of wild vegetable juice
1.4. 1 preparation of processing raw materials
According to the requirements of the production formula of wild vegetable juice, thoroughly clean all the raw materials needed to remove all kinds of peels, stones, sediment impurities and so on. Remove plant roots, old leaves, yellow leaves, leaves of diseases and pests, etc. From wild vegetables, then put the cleaned vegetables, fruits and vegetables into clean water, thoroughly clean them, and drain the water for later use. Wash carrots, apples, tomatoes, etc. Cut into uniform slices with a thickness of 1.5 cm, divide oranges into small uniform petals, cut lemons into thin slices with a thickness of 3 mm, and cut cauliflower (green and white) into small uniform pieces with a thickness of 2-3 cm for later use. All kinds of wild vegetables are washed and drained after removing sediment impurities, and then cut into small pieces with uniform thickness with a knife for use.
1.4.2 Steam softening or boiling of wild vegetable juice.
In order to facilitate crushing and pulping, cut raw materials such as carrots, apples, tomatoes, lemons, cauliflowers, oranges, etc. were put into steam with a pressure of 0. 16 ~ 0. 18 MPa for 5 ~ 8 min to soften them. Boil chopped wild vegetable raw materials, such as equisetum, dandelion, endive, mingye, shepherd's purse, amaranth, leaf-eating sweet potato, plantain, shepherd's purse, sesame leaves and perilla in warm water at 60-80℃ for 5-8 seconds.
1.4.3 crushing, pulping and juicing of wild vegetable juice.
The cooked and softened fruit and vegetable raw materials are put into a crusher for crushing, and then the crushed fruit and vegetable raw materials are put into a beater for beating. Put the raw materials of wild vegetables cooked in warm water into a beater for beating. Then, the crushed fruits, vegetables and wild vegetables are respectively transferred to a juicer for juicing.
1.4.4 centrifugal separation, homogenization and concentration of wild vegetable juice
Put the wild vegetable juice squeezed in the last step into a centrifuge for centrifugal separation, and the fruit residue and vegetable residue separated by centrifugation can be used as feed for livestock after proper treatment. Introducing the separated wild vegetable juice into a homogenizer for homogenization, and then introducing the homogenized wild vegetable juice into a vacuum concentration tank for concentration to obtain concentrated wild vegetable juice.
1.4.5 Mix wild vegetable juice with sugar solution, sterilize, fill, seal and refrigerate.
According to the production formula requirements of wild vegetable juice, white sugar is weighed on the electro-optical analytical balance, dissolved in warm water at 80℃, and then added into the concentrated wild vegetable juice obtained in the previous step, and fully blended. Put the prepared concentrated wild vegetable juice into a horizontal sterilizer and instantly sterilize it at the ultra-high temperature of 95 ~10 ~ 65438+. Immediately after filling, seal it and put it in a low-temperature refrigerator at about 0℃.
1.4.6 production of wild vegetable juice beverage
According to the requirements of the production formula of wild vegetable juice beverage, take an appropriate amount of concentrated wild vegetable juice prepared in the previous step, and put the ingredients such as sugar and spices into the blending barrel for later use. According to the requirements of the production formula, a proper amount of tap water is filtered and ion-exchanged to obtain softened water, and the obtained softened water is added into a stirring barrel and fully stirred and mixed; Adding the evenly mixed wild vegetable juice beverage into a homogenizer for homogenization, transferring the homogenized wild vegetable juice beverage to a vacuum degasser for degassing, and then putting the degassed wild vegetable juice beverage into a horizontal sterilizer. 10 ~ 15s was instantly sterilized at the ultra-high temperature of 95 ~ 1 10℃ to obtain the required wild vegetable juice beverage.
1.4.7 Filling, sealing, cooling, vacuum inspection and packaging of wild vegetable juice beverage.
Select appropriate packaging materials to fill the wild vegetable juice beverage prepared and sterilized in the last step, and immediately seal the filled wild vegetable juice beverage to prevent the contamination of miscellaneous bacteria and reduce the quality of the finished wild vegetable juice beverage. The sealed potherb fruit and vegetable juice beverage is cooled to about 30℃ at room temperature, and then the vacuum degree of the potherb fruit and vegetable juice beverage is checked, and the finished product of the potherb fruit and vegetable juice beverage with poor sealing is removed, so as to prevent the potherb fruit and vegetable juice beverage from polluting miscellaneous bacteria during storage, transportation and sales, and reduce the quality of the finished product. Labeling, packaging, and boxing the finished product of the potherb fruit and vegetable juice after vacuum degree inspection to obtain the required finished product of the potherb fruit and vegetable juice beverage.
2 Quality evaluation of concentrated wild vegetable juice and wild vegetable juice beverage
In order to truly reflect the quality of concentrated potherb fruit and vegetable juice and potherb fruit and vegetable juice beverage produced and processed according to the above production technology and production formula, the author produced and processed a batch of concentrated potherb fruit and vegetable juice and potherb fruit and vegetable juice beverage in strict accordance with the above production technology and related production formula, and randomly detected the concentrated potherb fruit and vegetable juice and potherb fruit and vegetable juice beverage products from two aspects of sensory index, physical and chemical index and microbial index. Sensory indicators mainly focus on the taste, flavor, color, aroma, texture and stability of concentrated wild vegetable juice and wild vegetable juice beverage. Through observation, it is found that these concentrated wild vegetable juice and wild vegetable juice drinks are delicate and mellow in taste, sweet and sour, good in color, flavor and outstanding in flavor. The beverage is made of red, yellow, green, white and other raw materials. It has a strong fragrance of fruits, vegetables and wild vegetables, no bad phenomena such as flocculent precipitation and stratification, good organizational state, strong stability and good sensory index. Physical, chemical and microbial indicators mainly detect protein, fat, carbohydrate, total acidity, solids, coliform bacteria and pathogenic bacteria in concentrated wild vegetable juice and wild vegetable juice beverage. See table 1 for the test results.
From the table 1, it can be seen that the physicochemical and microbial indexes of the concentrated wild vegetable juice and wild vegetable juice beverage samples produced and processed in this batch completely meet GB/T 55 1 1-2008 "Determination of nitrogen content in cereals and beans and calculation of crude protein content", GB/T 22427.3-2008 ". T 12456-2008 determination of total acid in food GB/T 12 143-2008 general analytical methods for beverage GB 17325-2005 hygienic standard for concentrated fruit and vegetable juice (pulp) for food industry GB/.
3 Conclusion
This paper mainly introduces the technological process and key points of producing concentrated wild vegetable juice and wild vegetable juice beverage with fresh vegetables, fruits and wild vegetables such as fresh carrots, tomatoes, oranges, lemons, apples, Swertia, dandelion and chicory as main raw materials, and evaluates the quality of concentrated wild vegetable juice and wild vegetable juice beverage from two aspects of sensory index, physical and chemical index and microbial index. According to the test results of this experiment, the production technology of concentrated wild vegetable juice and wild vegetable juice beverage is feasible, and the quality indexes of the products fully meet the requirements of the above national standards. The produced beverage product has bright color, delicate and mellow taste, sweet and sour taste, rich nutrition, and no food additives such as preservatives, pigments and flavors are added. It is a fashionable drink, suitable for consumers of all ages. The production process is simple and feasible, and the cost is low, which has certain guiding significance for production practice and hopes to help beverage production enterprises.
refer to
[1], Zhao. Software beverage technology [M]. Beijing: China Light Industry Press, 2005.37-69.
[2] Chen Haijun. Study on the production technology of compound fruit and vegetable juice yogurt with apple, carrot and jujube [J]
Anhui Agricultural Sciences, 20 10/0,38 (25):13827-13828, 13836.
Click on the next page to learn more >>& gt Paper on Fruit and Vegetable Processing Technology