第八章果蔬汁饮料生产1试卷.ppt

* 人有了知识，就会具备各种分析能力， 明辨是非的能力。 所以我们要勤恳读书，广泛阅读， 古人说“书中自有黄金屋。 ”通过阅读科技书籍，我们能丰富知识， 培养逻辑思维能力； 通过阅读文学作品，我们能提高文学鉴赏水平， 培养文学情趣； 通过阅读报刊，我们能增长见识，扩大自己的知识面。 有许多书籍还能培养我们的道德情操， 给我们巨大的精神力量， 鼓舞我们前进。 * * 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aroma lost during concentration * Frozen Concentrated Orange Juice (FCOJ) Original low temperature evaporators have been replaced by: A) multi-effect, multi-stage, high temperature, short time evaporators B) thermally accelerated short time evaporators (TASTE) Volatile aroma flavors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 Hyper