第八章果蔬汁饮料生产1.ppt

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 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 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aroma lost during concentration Frozen Concentrated Orange Juice (FCOJ) Original low temperature evaporators have been replaced by: A) multi-effect, multi-stage, high temperature, short time evaporators B) thermally accelerated short time evaporators (TASTE) Volatile aroma flavors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) Chilled Orange Juice Fresh juice - pasteurized, either hot filled or aseptically filled after cooling into sterile containers Blending to achieve uniform quality FCOJ - juice is reconstituted, pasteurized peel oil added for flavor, then filled into sterile packages Package Considerations Glass - deterioration of color, flavor and loss of ascorbic acid Plastic containers or plastic lined cartons - orange flavor compounds migrate into the plastic container Canned Orange Juice Produced by reconstituting FCOJ or blending juices from several varieties Steps involved: . Deaeration . Deoiling . Pasteurization . Canning Juice Deaeration R