CA1243890A - Process for the production of clear, light-coloured fruit juice - Google Patents
Process for the production of clear, light-coloured fruit juiceInfo
- Publication number
- CA1243890A CA1243890A CA000479063A CA479063A CA1243890A CA 1243890 A CA1243890 A CA 1243890A CA 000479063 A CA000479063 A CA 000479063A CA 479063 A CA479063 A CA 479063A CA 1243890 A CA1243890 A CA 1243890A
- Authority
- CA
- Canada
- Prior art keywords
- product
- light
- coloured
- juice
- clear
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01015—Polygalacturonase (3.2.1.15)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01021—Beta-glucosidase (3.2.1.21)
Abstract
TITLE
PROCESS FOR THE PRODUCTION OF CLEAR, LIGHT-COLOURED FRUIT JUICE
INVENTORS
Thomas H.J. Beveridge Judy E. Harrison ABSTRACT OF DISCLOSURE
This invention relates to a process for the production of clear, light-coloured apple and pear juices. This process essentially comprises mashing the fruit to a purée, heating the purée briefly to destroy enzymes such as polyphenol oxidase which cause browning, cooling and subsequently treating with pectinase and cellobiase, together or sequentially before separating the solid and liquid fractions resulting therefrom to obtain a clear, light-coloured fruit juice. This juice may further be treated with, for example, diatomaceous earth and may also be concentrated if desired.
PROCESS FOR THE PRODUCTION OF CLEAR, LIGHT-COLOURED FRUIT JUICE
INVENTORS
Thomas H.J. Beveridge Judy E. Harrison ABSTRACT OF DISCLOSURE
This invention relates to a process for the production of clear, light-coloured apple and pear juices. This process essentially comprises mashing the fruit to a purée, heating the purée briefly to destroy enzymes such as polyphenol oxidase which cause browning, cooling and subsequently treating with pectinase and cellobiase, together or sequentially before separating the solid and liquid fractions resulting therefrom to obtain a clear, light-coloured fruit juice. This juice may further be treated with, for example, diatomaceous earth and may also be concentrated if desired.
Description
~3~
BACKCROUND OF THE INVENTION
This invention is concerned with the production of a clear light-coloured fruit juice made from apples or pears. Prior art processes to produce such juices, where they specify such a step, often use a post-treatment, pre-concentration step employing carbon to lighten the colour of the juice. The aim of most of these processes is to produce a juice that combines good flavour and colour with efficiency of extraction of soluble nutrient components.
L.H. Posorkies U.S. Patent 4,371,552 is related to the production of a prune juice using cellulase and includes a heat treatment step which is intended to disintegrate the fruit. Enzymes are applied to increase the yield of prune juice. E. Grampp, R. Schmitt and H. Uhlig's U.S.
Patent 4,211,799 is concerned with making citrus fruit juices resistant to flocculation on storage and comprises pectinase and bentonite treatment steps. U.S. Patent 3,787,582 to C.W. Sanderson and W~S.
Simpson relates to tea powders and concerns the use of pectinase to improve clarity and reduce the tendency to form a foam on reconstitution with cold water. Canadian Patent 395,770 to A.D. Mc~arlane and M.B.
Davis concerns the employment of ascorbic acid to a pasteurized fruit juice prior to canning. Canadian Patent 549,529 of R.P. Walrod concerns a conditioning step comprising the addition of ascorbic acid to the juice after pulping but before oxidation has proceeded to the stage where a precipitate is evident in the juice. A. Yamane's U.S. Patent 3,860,726 concerns a process for the production of a digestible purée from fruit 25 containing stone cells and employs peptidase to achieve this end. J.P.
Richard's U.S. Patent 3,795,521 concerns the use o~ pectinase for a short period at an elevated temperature (87 - 880C) on frult juice separated from cellular debris to alter the viscosity characteristics of the juice.
U.S. Patent 4,109,017 to E. Crampl), R. Schmitt and R. Urlaub concerns the clarification of pressed fruit juices empLoying pectinase, optiorlally with glucamyLase, but treating such jui(es with such enzyllles at between 35C and 55C and subsequently settling at between 35C and 55C.
A problem that to date has not been very satisfactorily addressed is browning o~ the juice by polyphenol oxidase found in the frllit.
~ ~ L~
Tllermally treating the fruit mash is the only satisfactoly way of controllirlg polyphenol oxidase. However, such therlnally treated fruit mashes (pur~es) are very difficult to clarif`y. rhus a proces<, that can reduce or eliminate browning and also does not render the product difficult to clarify is de;irable.
~UMMARY
We have developed a process for the production of a clear, light-coloured fruit juice from fruit selected from the group consistirlg of apples or pears which cornprises:
(a) forming a purée from the fruit, preferably in the presence of an antioxidant such as ascorbic acid, sulphur dioxide or a non-toxic source of metabisulphite;
(b) heating the product of step (a) to destroy colour-contaminant-producing enzymes, preferably to at least about 90C for at least 15 seconds;
(c) cooling the product of step (b), preferably to about 40C in under about 5 minutes;
(d) treating the product of step (c) with a pectinase, (E.C.3.2.1.15)and a cellobiase (E.C.3.2.1.21) enzyme containing composition;
and, (e) separating a liquid fraction resulting from step (d) to yield a clear, light-coloured fruit juice.
Step (d) may comprise (i) treating the product of step (e) with a pectinase enzyme containing cornposition, for example, with between 25 0.01% and 0.1% vol/wt pectinase for between about 0.5 and 4 hrs at between about 20C and 600C (preferably with about 0.01% vol/wt pectinase for about 1 hour at 35C); (ii) separating substantial]y solid and liquid fractions resulting frorn step (d) (i); and (iii) tr-eating the substantially liquid fraction resulting from step (d) (ii) with 30 cellobiase, for example, between 0.01% and 0.1% vol/wt cellobiase for betwen 0.5 and ll hours at betweerl 20C and 70C (preferably 0.10% vol/wt cellobiase for 2 hours at 50C).
~n additional step (f) may be employed comprising adding diatornaceous earth preferably up to 0.1% wt/vol. to the product of step (e) and subsequently fi1tering to yield a more clear, lishk-coloured fruit juice. Alternately, step (e) or (f) may comprise filtering the the previous product of step through celluk)se pads. An additional step (g) com~risi~lg concentrating the fruit juice may be employed directly after step (e) or step (f).
DETAILED DESC~IPTION 0~ THE INVENTION
This invention relates to the production of clear, light-coloured apple and pear juices and is particularly useful in the utilization of all fruits including normally unmarketable fruit, to convert them to a fruit juice "hich may be utilized directly or concentrated for later use.
It is desirable that such a fruit juice be clear, light-coloured or colourless, with natural fruit flavours.
19 Example: 1 Pears pressure testing between 3 and 10 lbs (Magness Taylor pressure tester, 5/16" probe) were mashed in a Waring [TM] blender.
Sufficient ascorbic acid was added to inhibit enzytnatic browning for 2-5 minutes. The mash (purée) was then heated to about 90C for at least about 30 seconds to destroy polypnenol oxidase and then cooled to about 35C within about 15-20 seconds. 10 ml/kg mash of 1% Irgazyme 100 [TM]
pectinase was added, the resulting mixture incubated for one hour at 35C
and then centrifuged at 6500 g. The resultir1g supernatarlt was brought to 50C and 1 ml/litre of Novozyme [TM] cellobiase (250 CBU/ml) added and the resulting mixture was incubated for 2 nours. The mixture was then centrifuged at 6500 g and 0.1% wt/vol diatomaceous earth added to the supernatant. This mixture was then filtered through a filter coated with diatomaceous earth to yield a brilliantly clear pear juice. This product has been concentrated to 72% Brix without deposition of any sediment.
Example: 2 D'Anjou pears pressure testing between 2 and 5 lbs (Magness-Taylor pressure tester, 5/16~ probe) were sequentially hammer mi]1ed (13 mm screen) then Fitz-milled (No. 3 screen) in the presence of sufficient ascorbic acid or potassium metabisulphite to inhibit browning for 2-5 min. The rnash was heated to at least 90C (Cherry-Burell Thermutator [TM] scrapped surface heat exchanger), for at least 30 sec.
then cooled to 30-Ll0C over 2-4 minutes. Irgazyme 100 r'l'M] (1% vol/wt), 10 ml/kg was added, and incubated at 30-il0C f`or 2 hrs. 'r~e enzyrned mash was decanted at 2700 g (Dorr-Oliver Mercobowl) at a flow rate of 3-ll litres/tninute. The supernatant was heated to 50C and 0.5 ml/litre of 3~
,, Novozyme 188 [TM] CeLlobiase (250 CBU/ml~ was added followed by incubation for 11 hours. The flocculent precipitate was removed at 20000g (Sorvall RC-5 [TM] and the clear supernatant filtered through cellulose pads to yield a brilliantly clear pear juice.
Example: 3 Spartan apples pressure testing at 12 lb Magnus-Taylor, 7/16"
probe) were hammer milled (9mm holes) in the presence of sufficient ascorbic acid or potassium metabisulphite to inhibit browning for 2-5 minutes. The mash was heated (Cherry-Burell Thermutator) to at least 90C for 26 35 sec. and then cooled to 30-35C within 2 minutes. The coo]ed mash was treated with 0.05% (v/w) Pectinex Ultra SP [TM:I (Swiss Ferment Ltd) and incubated 3 hrs at 30C, decanted at 2700 g (Dorr-Oliver Mercobowl [TM]), the resulting supernatant brought to 50C and treated with 0.5 ml/litre Novozyme 188 [TM] (cellobiase) for 2 -5 hrs. 1he juice siphoned from the resulting precipitate had a slight haze removed by final fiLtration through a diatornaceous earth filter. The final apple juice was crystal clear and light pink in colour.
EY~ample: 4 Red Delicious apples were subjected to the same sequence of treatments as was employed in example 3 and a similar 4uality of juice obtained.
3o
BACKCROUND OF THE INVENTION
This invention is concerned with the production of a clear light-coloured fruit juice made from apples or pears. Prior art processes to produce such juices, where they specify such a step, often use a post-treatment, pre-concentration step employing carbon to lighten the colour of the juice. The aim of most of these processes is to produce a juice that combines good flavour and colour with efficiency of extraction of soluble nutrient components.
L.H. Posorkies U.S. Patent 4,371,552 is related to the production of a prune juice using cellulase and includes a heat treatment step which is intended to disintegrate the fruit. Enzymes are applied to increase the yield of prune juice. E. Grampp, R. Schmitt and H. Uhlig's U.S.
Patent 4,211,799 is concerned with making citrus fruit juices resistant to flocculation on storage and comprises pectinase and bentonite treatment steps. U.S. Patent 3,787,582 to C.W. Sanderson and W~S.
Simpson relates to tea powders and concerns the use of pectinase to improve clarity and reduce the tendency to form a foam on reconstitution with cold water. Canadian Patent 395,770 to A.D. Mc~arlane and M.B.
Davis concerns the employment of ascorbic acid to a pasteurized fruit juice prior to canning. Canadian Patent 549,529 of R.P. Walrod concerns a conditioning step comprising the addition of ascorbic acid to the juice after pulping but before oxidation has proceeded to the stage where a precipitate is evident in the juice. A. Yamane's U.S. Patent 3,860,726 concerns a process for the production of a digestible purée from fruit 25 containing stone cells and employs peptidase to achieve this end. J.P.
Richard's U.S. Patent 3,795,521 concerns the use o~ pectinase for a short period at an elevated temperature (87 - 880C) on frult juice separated from cellular debris to alter the viscosity characteristics of the juice.
U.S. Patent 4,109,017 to E. Crampl), R. Schmitt and R. Urlaub concerns the clarification of pressed fruit juices empLoying pectinase, optiorlally with glucamyLase, but treating such jui(es with such enzyllles at between 35C and 55C and subsequently settling at between 35C and 55C.
A problem that to date has not been very satisfactorily addressed is browning o~ the juice by polyphenol oxidase found in the frllit.
~ ~ L~
Tllermally treating the fruit mash is the only satisfactoly way of controllirlg polyphenol oxidase. However, such therlnally treated fruit mashes (pur~es) are very difficult to clarif`y. rhus a proces<, that can reduce or eliminate browning and also does not render the product difficult to clarify is de;irable.
~UMMARY
We have developed a process for the production of a clear, light-coloured fruit juice from fruit selected from the group consistirlg of apples or pears which cornprises:
(a) forming a purée from the fruit, preferably in the presence of an antioxidant such as ascorbic acid, sulphur dioxide or a non-toxic source of metabisulphite;
(b) heating the product of step (a) to destroy colour-contaminant-producing enzymes, preferably to at least about 90C for at least 15 seconds;
(c) cooling the product of step (b), preferably to about 40C in under about 5 minutes;
(d) treating the product of step (c) with a pectinase, (E.C.3.2.1.15)and a cellobiase (E.C.3.2.1.21) enzyme containing composition;
and, (e) separating a liquid fraction resulting from step (d) to yield a clear, light-coloured fruit juice.
Step (d) may comprise (i) treating the product of step (e) with a pectinase enzyme containing cornposition, for example, with between 25 0.01% and 0.1% vol/wt pectinase for between about 0.5 and 4 hrs at between about 20C and 600C (preferably with about 0.01% vol/wt pectinase for about 1 hour at 35C); (ii) separating substantial]y solid and liquid fractions resulting frorn step (d) (i); and (iii) tr-eating the substantially liquid fraction resulting from step (d) (ii) with 30 cellobiase, for example, between 0.01% and 0.1% vol/wt cellobiase for betwen 0.5 and ll hours at betweerl 20C and 70C (preferably 0.10% vol/wt cellobiase for 2 hours at 50C).
~n additional step (f) may be employed comprising adding diatornaceous earth preferably up to 0.1% wt/vol. to the product of step (e) and subsequently fi1tering to yield a more clear, lishk-coloured fruit juice. Alternately, step (e) or (f) may comprise filtering the the previous product of step through celluk)se pads. An additional step (g) com~risi~lg concentrating the fruit juice may be employed directly after step (e) or step (f).
DETAILED DESC~IPTION 0~ THE INVENTION
This invention relates to the production of clear, light-coloured apple and pear juices and is particularly useful in the utilization of all fruits including normally unmarketable fruit, to convert them to a fruit juice "hich may be utilized directly or concentrated for later use.
It is desirable that such a fruit juice be clear, light-coloured or colourless, with natural fruit flavours.
19 Example: 1 Pears pressure testing between 3 and 10 lbs (Magness Taylor pressure tester, 5/16" probe) were mashed in a Waring [TM] blender.
Sufficient ascorbic acid was added to inhibit enzytnatic browning for 2-5 minutes. The mash (purée) was then heated to about 90C for at least about 30 seconds to destroy polypnenol oxidase and then cooled to about 35C within about 15-20 seconds. 10 ml/kg mash of 1% Irgazyme 100 [TM]
pectinase was added, the resulting mixture incubated for one hour at 35C
and then centrifuged at 6500 g. The resultir1g supernatarlt was brought to 50C and 1 ml/litre of Novozyme [TM] cellobiase (250 CBU/ml) added and the resulting mixture was incubated for 2 nours. The mixture was then centrifuged at 6500 g and 0.1% wt/vol diatomaceous earth added to the supernatant. This mixture was then filtered through a filter coated with diatomaceous earth to yield a brilliantly clear pear juice. This product has been concentrated to 72% Brix without deposition of any sediment.
Example: 2 D'Anjou pears pressure testing between 2 and 5 lbs (Magness-Taylor pressure tester, 5/16~ probe) were sequentially hammer mi]1ed (13 mm screen) then Fitz-milled (No. 3 screen) in the presence of sufficient ascorbic acid or potassium metabisulphite to inhibit browning for 2-5 min. The rnash was heated to at least 90C (Cherry-Burell Thermutator [TM] scrapped surface heat exchanger), for at least 30 sec.
then cooled to 30-Ll0C over 2-4 minutes. Irgazyme 100 r'l'M] (1% vol/wt), 10 ml/kg was added, and incubated at 30-il0C f`or 2 hrs. 'r~e enzyrned mash was decanted at 2700 g (Dorr-Oliver Mercobowl) at a flow rate of 3-ll litres/tninute. The supernatant was heated to 50C and 0.5 ml/litre of 3~
,, Novozyme 188 [TM] CeLlobiase (250 CBU/ml~ was added followed by incubation for 11 hours. The flocculent precipitate was removed at 20000g (Sorvall RC-5 [TM] and the clear supernatant filtered through cellulose pads to yield a brilliantly clear pear juice.
Example: 3 Spartan apples pressure testing at 12 lb Magnus-Taylor, 7/16"
probe) were hammer milled (9mm holes) in the presence of sufficient ascorbic acid or potassium metabisulphite to inhibit browning for 2-5 minutes. The mash was heated (Cherry-Burell Thermutator) to at least 90C for 26 35 sec. and then cooled to 30-35C within 2 minutes. The coo]ed mash was treated with 0.05% (v/w) Pectinex Ultra SP [TM:I (Swiss Ferment Ltd) and incubated 3 hrs at 30C, decanted at 2700 g (Dorr-Oliver Mercobowl [TM]), the resulting supernatant brought to 50C and treated with 0.5 ml/litre Novozyme 188 [TM] (cellobiase) for 2 -5 hrs. 1he juice siphoned from the resulting precipitate had a slight haze removed by final fiLtration through a diatornaceous earth filter. The final apple juice was crystal clear and light pink in colour.
EY~ample: 4 Red Delicious apples were subjected to the same sequence of treatments as was employed in example 3 and a similar 4uality of juice obtained.
3o
Claims (17)
1. A process for the production of a clear, light-coloured fruit juice from fruit selected from the group consisting of apples and pears comprising:
(a) forming a purée from the fruit;
(b) heating the product of step (a) to destroy colour-contaminant producing enzymes;
(c) cooling the product of step (b);
(d) treating the product of step (c) with a pectinase and a cellobiase enzyme-containing composition; and (e) separating the liquid fraction resulting from step (d) from sedimentary materials to yield a clear, light-coloured fruit juice.
(a) forming a purée from the fruit;
(b) heating the product of step (a) to destroy colour-contaminant producing enzymes;
(c) cooling the product of step (b);
(d) treating the product of step (c) with a pectinase and a cellobiase enzyme-containing composition; and (e) separating the liquid fraction resulting from step (d) from sedimentary materials to yield a clear, light-coloured fruit juice.
2. The process of claim 1 wherein step (d) comprises:
(i) treating the product of step (c) with a pectinase enzyme containing composition;
(ii) separating substantially solid and liquid fractions resulting from step (d) (i);
and (iii) treating the substantially liquid fraction resulting from step (d) (ii) with cellobiase.
(i) treating the product of step (c) with a pectinase enzyme containing composition;
(ii) separating substantially solid and liquid fractions resulting from step (d) (i);
and (iii) treating the substantially liquid fraction resulting from step (d) (ii) with cellobiase.
3. The process of claim 1 wherein step (a) comprises forming a purée in the presence of an antioxidant.
4. The process of claim 2 or claim 3 wherein step (a) comprises forming a purée in the presence of an antioxidant selected from the group consisting of sulphur dioxide, a non-toxic source of metabisulphite, and ascorbic acid.
5. The process of claim 1, 2 or 3 wherein step (b) comprises heating the product of step (a) to at least about 90°C for at least 15 seconds.
6. The process of claim 1, 2 or 3 wherein step (c) comprises cooling to about 110°C in under about 5 minutes.
CLAIMS: (continued)
CLAIMS: (continued)
7. The process of claim 2 wherein step (d) (i) comprises treating the product of step (c) with between about 0.01% and 0.1% vol/wt pectinase for between about 0.5 and 4 hours at between about 20 to 60°C.
8. The process of claim 7 wherein the product of step (c) is treated with about 0.01% vol/wt pectinase for 1 hour at 35°C.
9. The process of claim 2 wherein step (d) (iii) comprises treating the substantially liquid fraction resulting from step (d) (ii) with between about 0.01% and 0.1% vol/wt cellobiase for between about 0.5 and 4 hours at between about 20°C and 70°C.
10. The process of claim 8 wherein step (d) (iii) comprises treating the substantially liquid fraction resulting from step (d) (iii) with about 0.1% vol/wt cellobiase for 2 hours at 50°C.
11. The process of claim 1, 2 or 3 with the additional step (f) of further clarifying the product of step (e) to yield a clearer, light coloured fruit juice.
12. The process of claim 1, 2 or 3 with the additional step (g) of concentrating the fruit juice.
13. The process of claim 2 for the production of a clear light-coloured pear juice comprising:
(a) forming a pear pur?e in the presence of an antioxidant selected from the group consisting of sulphur dioxide, a non-toxic source of metabisulphite and ascorbic acid;
(b) heating the product of step (a) to at least 90°C for at least 15 seconds;
(c) cooling the product of step (b) to between 30°C and 40°C in between 20 seconds and 4 minutes;
(d) (i) treating the product of step (c) with about 0.01% vol/wt pectinase for about 1-2 hours at between 30°C and 50°C;
(ii) centrifuging the product of step (d) (i);
(iii) treating the supernatant resulting from step (d) (ii) with CLAIMS: (continued)
13. The process of claim 2 for the production of a clear light-coloured pear juice comprising:
(a) forming a pear pur?e in the presence of an antioxidant selected from the group consisting of sulphur dioxide, a non-toxic source of metabisulphite and ascorbic acid;
(b) heating the product of step (a) to at least 90°C for at least 15 seconds;
(c) cooling the product of step (b) to between 30°C and 40°C in between 20 seconds and 4 minutes;
(d) (i) treating the product of step (c) with about 0.01% vol/wt pectinase for about 1-2 hours at between 30°C and 50°C;
(ii) centrifuging the product of step (d) (i);
(iii) treating the supernatant resulting from step (d) (ii) with CLAIMS: (continued)
13. (con't) between 0.01% and 0.05% vol/wt cellobiase for about 2-4 hours at about 50°C .
(e) centrifuging the product of step (d) (iii) to yield a supernatant of a clear, light-coloured pear juice.
(e) centrifuging the product of step (d) (iii) to yield a supernatant of a clear, light-coloured pear juice.
14. The process of claim 2 for the production of a clear, light-coloured apple juice comprising:
(a) forming an apple purée in the presence of an antioxidant selected from the group consisting of sulphur dioxide, a non-toxic source of metabisulphite, and ascorbic acid;
(b) heating the product of step (a) to at least 90°C for at least 15 seconds;
(c) cooling the product of step (b) to between 30°C and 40°C in under 3 minutes;
(d) (i) treating the product of step (c) with about 0.05% vol/wt pectinase for between 2 and 4 hours at about 30°C;
(ii) centrifuging the product of step (d) (i);
(iii) treating the supernatant resulting from step (d) (ii) with about 0.05% vol/wt cellobiase for 2 to 5 hours at about 50°C;
(e) centrifuging the product of step (d) (iii) to yield a supernatant of a clear, light coloured apple juice.
(a) forming an apple purée in the presence of an antioxidant selected from the group consisting of sulphur dioxide, a non-toxic source of metabisulphite, and ascorbic acid;
(b) heating the product of step (a) to at least 90°C for at least 15 seconds;
(c) cooling the product of step (b) to between 30°C and 40°C in under 3 minutes;
(d) (i) treating the product of step (c) with about 0.05% vol/wt pectinase for between 2 and 4 hours at about 30°C;
(ii) centrifuging the product of step (d) (i);
(iii) treating the supernatant resulting from step (d) (ii) with about 0.05% vol/wt cellobiase for 2 to 5 hours at about 50°C;
(e) centrifuging the product of step (d) (iii) to yield a supernatant of a clear, light coloured apple juice.
15. The process of claim 13 or 14 with the additional step (f) wherein up to 0.1% wt/vol diatomaceous earth is added and the mixture subsequently filtered to yield a clearer, light coloured juice.
16. The process of claim 13 or claim 14 with the additional step (f) of filtering the product of step (e) through cellulose pads to yield a clearer light coloured juice.
17. The process of claim 13 or claim 14 wherein step (e) is replaced by filtering the product of step (d) (iii) through cellulose pads to yield a clearer light coloured juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000479063A CA1243890A (en) | 1985-04-12 | 1985-04-12 | Process for the production of clear, light-coloured fruit juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA000479063A CA1243890A (en) | 1985-04-12 | 1985-04-12 | Process for the production of clear, light-coloured fruit juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1243890A true CA1243890A (en) | 1988-11-01 |
Family
ID=4130259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000479063A Expired CA1243890A (en) | 1985-04-12 | 1985-04-12 | Process for the production of clear, light-coloured fruit juice |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1243890A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4971811A (en) * | 1989-07-14 | 1990-11-20 | The Procter & Gamble Company | Process for making concentrated fruit juice |
| CN107927485A (en) * | 2017-08-08 | 2018-04-20 | 内江师范学院 | A kind of Enzymatic technique of bergamot pear juice |
| CN112806503A (en) * | 2021-02-05 | 2021-05-18 | 郭小卫 | Fruit juice beverage and preparation method thereof |
-
1985
- 1985-04-12 CA CA000479063A patent/CA1243890A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4971811A (en) * | 1989-07-14 | 1990-11-20 | The Procter & Gamble Company | Process for making concentrated fruit juice |
| CN107927485A (en) * | 2017-08-08 | 2018-04-20 | 内江师范学院 | A kind of Enzymatic technique of bergamot pear juice |
| CN112806503A (en) * | 2021-02-05 | 2021-05-18 | 郭小卫 | Fruit juice beverage and preparation method thereof |
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