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CN-121986841-A - Technological method for prolonging shelf life of durian coconut juice normal-temperature product by pure physical means and product thereof

CN121986841ACN 121986841 ACN121986841 ACN 121986841ACN-121986841-A

Abstract

The invention provides a process method for prolonging the shelf life of a durian coconut juice normal-temperature product by a pure physical means and a product thereof. The method comprises the steps of pre-cooling pre-treated durian and coconut juice to 0-4 ℃ respectively, carrying out vacuum three times of freezing and thawing treatment on pre-cooled durian pulp, regulating and controlling the water content of pulp through vacuum low-temperature dehydration after the second time of freezing, controlling the grain size of ice crystals through isothermal ice crystal curing after the third time of freezing to form uniform ice Sha Zhuang paste, mixing the uniform ice Sha Zhuang paste with the pre-cooled coconut juice, carrying out shearing to fiber D 50 which is smaller than or equal to 0.18mm by coupling the grain size with power in real time, carrying out low-temperature ultrasonic densification treatment to obtain a cold induction gel system with a centrifugal precipitation rate of 3-5%, and carrying out high-temperature sterilization and three-stage gradient cooling, and carrying out aseptic filling to obtain the durian coconut juice normal-temperature product with a shelf life of 12-18 months. In the invention, no exogenous additive is added in the whole process, the system stabilization and the ultra-long shelf life are realized by only relying on natural ingredients of durian and coconut juice through a pure physical process, and the requirements of current consumers on natural healthy food without additives are met.

Inventors

  • WANG DIE

Assignees

  • 海南必盛投资合伙企业(有限合伙)

Dates

Publication Date
20260508
Application Date
20260122

Claims (10)

  1. 1. The technological method for prolonging the shelf life of the durian coconut juice normal-temperature product is characterized by comprising the following steps of: Durian and coconut juice are selected as all raw materials, the durian is shelled, stoned, diced, precooled to 0-4 ℃ and precooled to 0-4 ℃; taking pre-cooled durian pulp, performing vacuum three times of freeze thawing treatment, regulating the water content of the pulp to 66-69% through vacuum low-temperature dehydration after the second time of freeze thawing, and performing isothermal ice crystal curing after the third time of freezing to ensure that the grain size of the ice crystal reaches D 90 =180-220 mu m to form uniform ice Sha Zhuang paste; Mixing the prepared smoothie paste with precooled coconut juice according to the mass ratio of 1 (1.5-2.5), carrying out multi-stage shearing at the temperature of 0-1 ℃, monitoring the particle size of the fiber in real time through an online laser particle size detector, adopting high-power shearing when the particle size is more than or equal to 180 mu m, switching to low-power shearing when the particle size is less than or equal to 180 mu m, and shearing until the total shearing time is 20-30 min and the fiber D 50 is less than or equal to 0.18mm; performing low-temperature ultrasonic densification treatment on the sheared system to obtain a cold-induced gel system with a centrifugal precipitation rate of 3-5%; sterilizing the cold-induced gel system at high temperature, and performing three-section gradient cooling; And (3) aseptically filling the cooled materials to obtain the durian coconut juice normal-temperature product with the shelf life of 12-18 months.
  2. 2. The process method for prolonging the shelf life of the durian coconut juice normal-temperature product according to claim 1, wherein in the vacuum sectional three-time freezing and thawing treatment, the freezing condition of the first freezing and thawing cycle comprises freezing for 20-22 hours at the vacuum degree of 0.07-0.09 MPa and the temperature of-12 to 18 ℃, and the thawing condition comprises thawing for 3.5-4 hours at the speed of 0.5-0.6 ℃ per hour at the temperature of 4-6 ℃ and thawing for 1.5-2 hours at the temperature of 21-24 ℃ at the temperature of 1.5-2 ℃ per hour.
  3. 3. The process for prolonging the shelf life of the durian coconut juice normal-temperature product according to claim 1, wherein in the vacuum sectional three-time freezing and thawing treatment, the freezing condition of the second freezing and thawing cycle comprises freezing for 20-22 hours at a vacuum degree of 0.07-0.09 MPa and a vacuum degree of-12 to-18 ℃, and the thawing condition comprises thawing for 3-3.5 hours at a temperature of 0.8-0.9 ℃ per hour at 4-6 ℃ and thawing for 1-1.5 hours at a temperature of 2.5-3 ℃ per hour at 21-24 ℃.
  4. 4. The process for prolonging the shelf life of the durian coconut juice normal-temperature product according to claim 1, wherein the vacuum low-temperature dehydration condition comprises the steps of dehydrating durian pulp after thawing for the second time at a low temperature under a vacuum environment of 36-38 ℃ and 0.065-0.075 MPa until the water content of the pulp is 66-69%.
  5. 5. The process method for prolonging the shelf life of the durian coconut juice normal-temperature product according to claim 1, wherein in the vacuum sectional three-time freezing and thawing treatment, freezing conditions of a third freezing and thawing cycle comprise freezing for 18-20 hours at a vacuum degree of 0.07-0.09 MPa and a temperature of-12 to-18 ℃, and maintaining for 15-20 minutes in a constant-temperature environment at-0.8+/-0.2 ℃ after the freezing is finished, so that the grain size of ice crystals in pulp is narrowed to D 90 =180-220 mu m, and a uniform smoothie paste is obtained.
  6. 6. The process for prolonging the shelf life of a durian coconut juice normal temperature product according to claim 1, wherein in the multi-stage shearing treatment, the high power is 3000-3500W, and the low power is 1500-2000W.
  7. 7. The process method for prolonging the shelf life of the durian coconut juice normal-temperature product according to claim 1, wherein the low-temperature ultrasonic treatment condition comprises 20-25 kHz, 100-120W of power, 0-1 ℃ of treatment temperature and 10-12 minutes of treatment time.
  8. 8. The process for prolonging the shelf life of the durian coconut juice normal-temperature product according to claim 1, wherein the high-temperature sterilization condition comprises the temperature of 121 ℃ and the gauge pressure of 0.1MPa, and the treatment time is 30min.
  9. 9. The process method for prolonging the shelf life of the durian coconut juice normal-temperature product according to claim 1, wherein the three-stage gradient cooling specifically comprises the steps of rapidly cooling to 58-62 ℃ at a rate of more than or equal to 8 ℃ per minute, preserving heat for 10 minutes, cooling to 24-26 ℃ at a rate of 1-2 ℃ per minute, and cooling to 18-22 ℃ at a rate of less than or equal to 1 ℃ per minute, wherein stirring is omitted in the whole process.
  10. 10. A durian coconut juice normal temperature product prepared by the method of any one of claims 1-9.

Description

Technological method for prolonging shelf life of durian coconut juice normal-temperature product by pure physical means and product thereof Technical Field The invention belongs to the technical field of food processing, and particularly relates to a process method for prolonging the shelf life of a durian coconut juice normal-temperature product by a pure physical means and a product thereof. Background The durian coconut juice normal temperature product is a composite food prepared by taking durian pulp and coconut juice as main raw materials through the processes of mixing, processing, blending, sterilizing and the like, has the rich fruit fragrance of durian and the mellow taste of the coconut juice, is rich in vegetable protein, dietary fiber, vitamins and minerals, and is deeply favored by consumers. Along with the rapid development of the food industry and the promotion of the health consciousness of consumers, the market has higher requirements on the quality of the durian coconut juice normal-temperature product, not only pursues natural flavor and rich nutrition, but also provides a strict standard for the normal-temperature storage stability and the clean ingredient list of the product. However, the existing industrial production technology of durian coconut juice has various bottlenecks for a long time, namely, firstly, the fibrous structure of durian pulp is coarse, layering precipitation is very easy to occur due to density difference after the durian pulp is mixed with the coconut juice, in order to solve the problem, in the prior art, chemical stabilizers such as xanthan gum, sodium carboxymethyl cellulose and the like are added to improve the stability of a system, but the natural property of a product is destroyed, the flavor of the raw material is easily covered, and in addition, the technology tries to break fibers by adopting a single high-pressure homogenizing means, but the method is easy to cause local overhigh temperature rise, heat-sensitive flavor substances in durian are destroyed, meanwhile, the fiber refinement uniformity is poor, and the layering problem in long-term storage can not be fundamentally solved. Secondly, the existing production process generally adopts a processing mode with fixed parameters, and cannot be dynamically adjusted according to the batch difference of raw materials and the real-time state of the materials, so that the product percent of pass is low, and the requirement of large-scale continuous production is difficult to adapt. In the prior art, CN111758769A discloses a freezing and fresh-keeping processing method for durian whole fruits, and the key aim of the method is to realize long-term storage of durian whole fruits, and specifically to protect the whole fruits integrity through stepped strong wind precooling and indirect liquid nitrogen freezing, so as to avoid cold damage and tissue fluid loss. However, the scheme belongs to the field of whole fruit fresh-keeping, and the pulp is not required to be crushed, mixed or gel constructed, and the processing requirement of the mixed product of the durian and the coconut juice is completely different. In summary, the prior art has not provided a technical scheme for improving the stability of the durian coconut juice normal-temperature product by adopting only a pure physical means and through multi-step synergistic effect. In view of this, the present invention has been made. Disclosure of Invention The invention aims to provide a process method for prolonging the shelf life of a durian coconut juice normal-temperature product by a pure physical means. The core design concept is that only durian pulp and coconut juice are used as all raw materials, no exogenous substances are introduced in the whole process, and the stability and the industrial production dual optimization of the durian coconut juice normal-temperature product are cooperatively realized through the full-flow pure physical means of three times of vacuum freeze thawing treatment, specific water content regulation and control, isothermal ice crystal curing, particle size and power coupling shearing, low-temperature ultrasonic densification, gradient cooling and the like. Effectively solves the technical bottleneck that the conventional durian coconut juice normal-temperature product depends on exogenous addition, fiber refinement is uneven and the suitability of raw materials in different batches is poor. The process method provided by the invention is simple to operate, accurate in parameters and high in repeatability, is particularly suitable for large-scale continuous production, and has important application value in the field of additive-free food processing. In order to achieve the purpose, the invention provides a process method for prolonging the shelf life of a durian coconut juice normal-temperature product, which comprises the following steps: Durian and coconut juice are selected as all raw materials, the durian is shelled,