Research On The Processing Technology Of Seedless Concentrated Juice

This paper takes fresh fruit of seedless white grapes in Hami,Xinjiang as the main raw material to conduct a comprehensive study on the processing technology of seedless concentrated juice,including enzymatic hydrolysis process,clarification process,browning control technology,and concentration Process research.The main results are as follows:1.Enzymatic hydrolysis process in the processing of seedless white concentrated juiceThrough the single factor test,the optimal pectinase dosage was 0.03%,the enzymolysis time was 90 min,the enzymolysis temperature was 50 ℃,and the pH was 4,and the orthogonal test was designed to determine the optimal enzymolysis process parameters.: The pectinase addition amount is 0.3%,the enzymolysis time is 120 min,the enzymolysis temperature is 40 ℃,the pH is 3,and the maximum extraction rate is 69.94%.2.Clarification process during processing of seedless grape concentrated juiceThrough single factor test,the best parameters of different clarifiers under different conditions were determined,and the best clarification process parameters were explored through orthogonal experiments.By comparing the effects of the three clarification treatments on the main components,light transmittance and color difference of seedless white grape juice,it was found that different clarifier treatments had lower effects on soluble solids content and total phenol content,and on AA content,total acid content and transparency The influence of light rate is greater.The test results show that chitosan as the clarifying agent has the highest clarifying effect after processing seedless white grape juice.3.Browning control technology during processing of seedless white concentrated juiceA single factor test was used to determine the inhibitory effect of AA,CA,and EDTA on browning of seedless white grape juice.The test found that the AA concentration was 0.08%,the CA concentration was 0.2%,and the EDTA concentration was 0.03%.Through the orthogonal test scheme,the ratio and concentration of the best compound browning inhibitor were explored.Finally,when the AA concentration was 0.09%,CA concentration was 0.01%,and EDTA concentration was 0.04%,the compound browning inhibitor had the best Browning inhibition effect.4.Concentration process during the processing of seedless white concentrated juiceFor the vacuum concentration of seedless concentrated juice,the best concentration process parameters were determined: the concentration temperature was 60 ℃,and the concentration multiple was 50 Brix.Under these conditions,the quality indicators of seedless concentrated juice were excellent.After the recovery of the nuclear seedless concentrated juice,there is no obvious change in various quality indicators,and it has excellent storage stability.