Concentrated strawberry pulp and preparation method thereof

Abstract

The invention provides a concentrated strawberry pulp and a preparation method. The preparation of the invention comprises the following steps: adding 50ppm of 84 disinfectant fluid and at the same time, pumping in ozone for cleaning, adding 0.03 per mill of sodium D-isoascorbate and 0.03 per mill of sodium tripolyphosphate to fix the color, crushing the strawberry by a truss plate type crusher, pulping, degassing, centrifugalizing, homogenizing and concentrating the mixture to obtain concentrated pulp of which the solvable solid matter takes up 16.0 to 32.0 percent; the concentrated pulp is stored at the temperature of minus 18 DEG C after being sterilized and aseptically filled. One important contribution of the invention lies in that the cold crushing of strawberry is realized on the base of the selection of the color fixative; the low temperature can obviously preserve the stability of anthocyanin, thereby greatly improving the color index of the strawberry concentrated pulp. The sodium D-isoascorbate selected by the invention to fix color is an oxygen consumption-type antioxidant and can be converted to sodium D-isoascorbate under an acidic condition; the oxidation capacity of the sodium D-isoascorbate far exceeds that of L-ascorbic acid, thus the sodium D-isoascorbate has good color fixing function when combined with the sodium tripolyphosphate which has complexing function.

Description

technical field [0001] The invention relates to a concentrated strawberry pulp and a preparation method thereof, in particular to a raw material storage method suitable for secondary processing of food, and belongs to the technical field of fruit deep processing. Background technique [0002] The concentrated fruit and vegetable juice processing and production industry belongs to the beverage industry category, and the products are mainly used to provide downstream beverage production enterprises as the main raw materials and ingredients of fruit and vegetable beverages and other beverages. With the huge development of the fruit juice beverage market, fruit juice has become a daily consumer product in developed countries. Due to the increasing concentration of fruit juice brands, product differentiation is showing a trend of narrowing. In the case of a stable channel structure and similar market promotion, consumers pay more attention to the quality and connotation of the pr...

AI Technical Summary

Problems solved by technology

The browning of strawberries is different from the browning of other fruit juices. They are brownings formed by the oxidation of anthocyanins. The color reaction is not blackening, but the bright red pigment disappears. Traditional technology in strawberry juice After adding VC, VC will be oxidized rapidly to form intermediate product hydrogen peroxide, hydrogen peroxide cracks the pyran ring by nucleophilic attack on the C-2 position of anthocyanin, thereby generating a colorless ester degradation product, These degradants will further decompose and polymerize under heating conditions, eventually leading to the formation of tan precipitates in the juice, which is a problem that the juice industry has not completely solved so far