第八章果蔬汁饮料生产1综述.pptVIP

第八章 食品加工工艺 一、果蔬汁饮料 第一节 果蔬汁饮料的生产 辐照保藏的概念 以新鲜或冷藏果蔬(也有一些采用干果)为原料，经过清洗、挑选后，采用物理的方法如压榨、浸提、离心等方法得到的果蔬汁液，称为果蔬汁，因此果蔬汁也有“液体果蔬”之称。 以果蔬汁为基料，通过加糖、酸、香精、色素等调制的产品，称为果蔬汁饮料。 Orange Fruit Processing Commercially Important Orange Varieties Valencia - most widely grown, late maturing, good for FCOJ Pineapple - mid season maturing, good fresh processing qualities Hamlin - early maturing, beats the freeze Pera - late maturing, most popular in Brazil Fruit Quality Factors Soluble solids Acidity Brix/acid ratio Juice color Low level of bitter compounds Good flavor Juice Categories Fresh unpasteurized FCOJ Chilled orange juice Canned orange juice Fresh Unpasteurized Juice Minimal treatment after extraction before packaging and distribution Excellent flavor, but shelf life 3 days Must be stored at 10C, preferably cooler Preparation for Processing Washing Sorting Fresh Processed Fungicide/wax Extractor Frozen Concentrated Orange Juice (FCOJ) Developed 1940’s Initial product had poor flavor color Development of high vacuum, low temperature evaporator improved quality Concentrate was added to a small quantity of fresh “cut back” juice to restore flavor aroma lost during concentration Frozen Concentrated Orange Juice (FCOJ) Original low temperature evaporators have been replaced by: A) multi-effect, multi-stage, high temperature, short time evaporators B) thermally accelerated short time evaporators (TASTE) Volatile aroma flavors compounds are collected (aqueous essence or essence oil) Concentrating Juices Single strength juice Pulp discharge as cake or slurry for later reconstitution Clarified serum Concentrated serum for subsequent reconstitution Centrifuge 3-effect thermal evaporator 2-effect thermal evaporator Hyperfiltration Hyperfiltration 1 2 3 Multiple- (two-) effect evaporator S1 F1 V1 P1 C1 F2 V2 C2 P2 Chilled Orange Juice Fresh juice - pasteurized, either hot filled or aseptically filled after cooling into sterile containers B