Study On Processing Technology Of Clarifed Chinese Dwarf Cherry Juice

Chinese dwarf cherry (Cerasus humilis Bunge) is a particular samall shrub fruit tree in China,which distributes mainly in the north of China such as Shanxi,Liaoning,Hebei,Shandong Province etc. The fruit has bright color ,unique and rich aroma and abundant nutrition,which is called "calcium fruit" because the content of calcium is the highest in all kinds of fruits.In recent years, because Chinese dwarf cherry fruits increasingly favored by customers has higher price , as a newly emerging fruit tree,its planting scale is growing day by day thus the fruit production is also improved gradually.However,its development is baffled to some extent because of the defect that fresh fruits of Chinese dwarf cherry can not endure storage and transportation much better. With the development of soft beverage industry and the progress of concept of consumption, soft beverage is inclining to be natural,nutrimental and healthful in our country. To yield juice beverage with particular flavor and abundant nutrition, making full use of unique fruit resources, is predominant in soft beverage industry. According to the character of Chinese dwarf cherry fruits, to develop clarifed Chinese dwarf cherry juice conforms to the development of soft beverage industry and is significant to improve market of vegetable and fruit juice with special function, furthermore, is benefit to solve the question that the fruits may worse endure storage and transportation.In this study,by using Chinese dwarf cherry "Nongda 4" as raw material, the processing technology of clarifed Chinese dwarf cherry juice was studied, the parameter of processing technology was determined. The main results of the study as follow:1. The rate of extractraction and the tolal chroma was improved by proper blanching and 3min was suitable for blanching.2. Properly breaking was benefit to improve the rate of extraction and higher rate of extraction was obtained under rotating speed 3000r/min for 30s.3. The tolal chroma of juice was improved when adding 0.02%Vc,while it was reduced when adding more than 0.06% Vc. Browning,to some extent, was refrained when adding proper quatity of Vc while the browning index was not reduced obviously when adding more than 0.06% Vc.4. The squeezing technology adding pectinase was the optimum which also had the function of extracting colour because of keeping heat so that the juice with higher chroma and higher rate of extract was obtained through the squeeze process which adding pectinase of 0.15% quantity of Chinese dwarf cherry fruits and keeping 55 °C for 1 h.5. The content of total sugar in the extracted juice was higher through the extracting technology adding pectinase than others.The content of total acid and Vc in the juice was higher by the extracting technology freezing and defrosting.Additionally, the content of tannin, calcium and iron in the juice were higher through the extracting technology either adding pectinase or extracting colour through keeping heat.6. During the period of juice storage, the content of total sugar in every extracting process was not changed distinctly, the content of total acid and tannin were increased, the content of Vc was induced obviously, the tolal chroma inclined to cut down while the browning index apted to rise. The content of total sugar , acid and tannin in juice treated by pectinase were kept higher, the tolal chroma higher and the browning index lower during storage period.7. Transparence of juice might excel 90% , tolal chroma of juice was higher than 2.50 and it was negtive in stability test through clarification respectively by 0.02% Glutin, 0.03% Glutin, 0.02% Casein or 0.02% PVPP.The treatment clarifying with 0.02% Casein for 120min could preserve higher content of calcium,iron,total sugar and total acid.8. The optimum processing technology as follow: To select fully ripe fruits of Chinese dwarf cherry fruits, cleanse them, blanch for 3min, put fruits taken away cores into equal quatity water,then break with pounder machine under rotate speed 3000r/min for 30s. To add pectinase of 0.15% quantity of Chinese dwarf cherry fruits and keeping 55 °C for 60min before squeezing. After clarifying juice with 0.02% Casein for 120min and filtering it,clarified Chinese dwarf cherry juice would be obtained.