Study On The Technics Of Processing For Loquat Pulp Juice And General Quality Control System

The objective of this master thesis have been studied how loquat pulp juice can be practically applied for industrialization production based on the research of loquat processing characteristics, fruit browning, the stability of juice and a full analysis on general quality control system.The "Changhong No.3", "DaHongpao" and "JieFangzhong" of Fujian Province were choose as the specific raw material for the loquat pulp juice processing based on the actual situation of enterprise. With analysis on loquat variety, established estimate index for loquat pulp juice process variety character. The specifications were: content of pulp to be above 65%, sugar acid ratio below 35, and the color should be yellow or orange yellow.We recognized that PPO was the main reason causing the pulp juice browning. From the research on the three loquats PPO, we found that the optimal pH value was between 6.5 to 7.0, and the optimal temperature was 35 to 45℃. Therefore it was determined that the loquat fruit had 3 minutes blanching time at 85℃ in the earlier period of processing, appending 0.2% compound inhibitor (L-ascorbic acid: lemon acid was 1:3) to avoid loquat pulp juice browning.From the analysis on the ingredients of loquat pulp juice it was found that the primary factors influencing the stability were crude fiber, insoluble pectin, crude protein and soluble pectin. To solve deposition of pulp, 0.08% complex gum were appended (Xanthan gum : CMC was 1:3), first homogenization at 60℃, 30Mpa, and the secondary homogenization 20Mpa were required.The manufacturing procedure and parameters of the loquat pulp juice processing were established and implemented in industrialization production. The craft parameters were as follows: (1) blanch at 85℃ for 3min;(2) degasificate pressure 0.8Mpa;(3) pulp sterilization at 108℃, 30s;(4) pulp canned temperature at 40℃;(5) first time pressure was 30Mpa, the second time pressure was 20Mpa both of that at 60℃;(6) beverage sterilization temperature at 121℃ for 24s;(7) the product canned temperature at 87℃.The general quality control system was also setup and the CCPs or MCPs were raw material reception, blanching, pulp sterilization and beverage sterilization. The critical limit were (1) raw material check and accepted abidance with GB;(2) blanching at 85℃ for 3min;(3) pulp sterilization at 108℃ for 30s;(4) beverage sterilization at 121℃ for 24s.The result of this project had been transfered to Fujian enterprise successfully, developing the loquat pulp juice named "QingRunqing", and the enterprise had already established 20,000 tons of loquat pulp juice product line yearly.