Normal-temperature storage anti-browning method of rare juice-containing fruit cup

Abstract

The invention discloses a normal-temperature storage anti-browning method of a rare juice-containing fruit cup, belonging to the technical field of food processing. The anti-browning processing comprises the following steps of: adding a composite color fixative (phytic acid and red bayberry polyphenol) into the juice, and adding the accessories such as vitamin C, calcium lactate according to the product production requirements; blending and quantitatively separating into plastic cups; adding a certain amount of pulp after the treatment of picking, cleaning and alternate blanching of superheated steam and saturated steam into the plastic cups; and performing downstream processes of sealing, sterilization, cooling, packing and the like. The color of the processed product can be kept for 6 months in normal-temperature storage condition. According to the invention, the enzymatic browning caused by the endogenous enzyme system of the pulp in the juice can system is prevented by use of the short-time alternate blanching of superheated steam and saturated steam, and an effect of keeping the pulp color and stable flavor is realized; and moreover, the browning of the juice can in the normal-temperature storage period is prevented by adding a composite color fixative. The method is simple and convenient to operate, ensures nutrition and safety and realizes an obvious effect.

Description

technical field [0001] The invention discloses a method for preventing browning of fruit cups containing rare fruit juices at room temperature and belongs to the technical field of food processing. Background technique [0002] The fruit cup containing rare fruit juice is an improvement of ordinary canned fruit. It replaces the sugar water of ordinary canned fruit with fruit juice, and replaces the glass cup of ordinary canned fruit with plastic fruit cup. The fruit cup containing rare fruit juice is a new type of product between fruit juice and canned food. It has rich and diverse nutrition, mellow and natural taste, and has broad market prospects. Representative fruit cups containing rare fruit juices include canned products such as bayberry juice, blueberry juice, cherry juice, and blackberry juice. [0003] Browning of fruit cups containing rare fruit juices includes enzymatic browning and non-enzymatic browning. Fruit raw materials are selected, cleaned (red bayberry...

AI Technical Summary

Problems solved by technology

But the above two patents are mainly aimed at the anti-browning measures of dried vegetable products, which are very different from the present invention in raw materials