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Browning prevention method for fresh apple juice

An anti-browning and fruit juice technology, which is applied in the field of food processing, can solve the problems of research and reporting on the browning of ultrasonic freshly squeezed apple juice, and achieve the effects of inhibiting browning, high efficiency, and overcoming easy browning

Inactive Publication Date: 2012-07-18
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The above method of inhibiting browning is mainly to inhibit the browning of apple juice by adding edible natural foods and ingredients. However, through searching domestic and foreign patents and literature, we have not found that ultrasonic waves can be used to inhibit browning of freshly squeezed apple juice. research and reporting

Method used

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  • Browning prevention method for fresh apple juice

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Effect test

Embodiment 1

[0019] Embodiment 1. A method for preventing browning of freshly squeezed apple juice. Freshly squeezed apple juice is placed in a low-temperature constant temperature tank, the temperature in the low temperature constant temperature tank is controlled at 25°C, and it is treated with a probe-type pulsed ultrasonic wave (20khz, 10mm probe). , the specific settings are as follows: the probe is inserted 1cm below the freshly squeezed apple juice, the height of the freshly squeezed apple juice is maintained at 4cm, the pulse time is 3s, the duty cycle is 66.7%, and the sound intensity is 544.59W / cm 2 , processing time 5 minutes.

Embodiment 2

[0020] Embodiment 2. A method for preventing browning of freshly squeezed apple juice. Freshly squeezed apple juice is placed in a low-temperature constant-temperature tank, and the temperature in the low-temperature constant-temperature tank is controlled at 0° C., and treated with a probe-type pulsed ultrasonic wave (20khz, 10mm probe) , the specific settings are as follows: the probe is inserted 1cm below the freshly squeezed apple juice, the height of the freshly squeezed apple juice is maintained at 5cm, the pulse time is 5s, the duty cycle is 50%, and the sound intensity is 300W / cm 2 , processing time 6 minutes.

Embodiment 3

[0021] Embodiment 3. A method for preventing browning of freshly squeezed apple juice. Freshly squeezed apple juice is placed in a low-temperature constant-temperature tank, the temperature in the low-temperature constant-temperature tank is controlled at 35° C., and treated with probe-type pulsed ultrasonic waves (20khz, 10mm probe) , the specific settings are as follows: the probe is inserted 1cm below the freshly squeezed apple juice, the height of the freshly squeezed apple juice is maintained at 6cm, the pulse time is 7s, the duty cycle is 90%, and the sound intensity is 70W / cm 2 , processing time 10 minutes.

[0022] Freshly squeezed apple juice without any follow-up treatment was used as control 0.

[0023] The ultrasonic treatment in Example 1 was canceled, that is, the freshly squeezed apple juice was placed at 25° C. for 5 minutes, as control 1;

[0024] The ultrasonic treatment in Example 2 was canceled, that is, the freshly squeezed apple juice was placed at 0° C....

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Abstract

The invention discloses a browning prevention method for fresh apple juice. The browning prevention method comprises the step of ultrasonically treating the fresh apple juice for 5-10 min at the temperature of -5 DEG C to 35 DEG C under the ultrasonic frequency being 19-21khz, and specifically comprises the following steps: placing the fresh apple juice in a low-temperature thermostatic bath, selecting a probe type pulse ultrasonic instrument, inserting a probe into the fresh apple juice 1-1.5cm below a liquid surface, keeping the height of the liquid level of the fresh apple juice at 4-6cm, and ultrasonically treating for 5-10 min under the conditions that the pulse time is 2-7s, the duty cycle is 50-90%, the temperature in the low-temperature thermostatic bath is -5-35 DEG C and the ultrasonic intensity is 60.51-544.59W / cm<2>. The browning prevention method disclosed by the invention has the characteristics of health (no additive), high efficiency, no objectional odor and no degradation; and the obtained fresh apple juice is suitable for the catering industry and families.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to an anti-browning method in fruit and vegetable processing, in particular to an anti-browning method for freshly squeezed apple juice. Background technique [0002] Compared with processed juice such as concentrated juice, freshly squeezed juice has a more natural color, flavor, and consistency. The whole squeezed juice does not add sugar, water, coloring, preservatives and any stabilizers, and completely retains the natural nutrients of the fruit. and pure taste. Consumption of freshly squeezed juice is a new fashion in modern life; consumers call freshly squeezed juice a "second vegetable". [0003] The consumption of fresh-squeezed fruit juice in my country has continued unabated. The consumption of fresh-squeezed fruit juice drinks accounts for 2 / 3 of beverage consumption. Currently, the sales volume of fresh-squeezed fruit juice is 5 billion yuan, accounting for 1 / 5 of the nat...

Claims

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Application Information

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IPC IPC(8): A23L2/50A23L2/04
Inventor 孙玉敬叶兴乾钟烈洲乔丽萍吴丹陈健初刘东红
Owner ZHEJIANG UNIV
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