Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof

A compound inhibitor, fruit and vegetable juice technology, applied in fruit and vegetable preservation, food preservation, food science and other directions, to achieve the effect of maintaining surface brightness, slowing browning, and well inhibiting browning

Inactive Publication Date: 2016-03-16
CHANGZHOU UNIV
View PDF8 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are some shortcomings in these processing methods, such as: the local flavor of fruits and vegetables

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof
  • Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof
  • Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment one: the browning inhibition of fresh apple juice

[0020] (1) Selection of raw apples: choose fresh apples with delicate and thick flesh, no mechanical damage, no disease, and no obvious browning of the skin.

[0021] (2) Preparation of compound inhibitors: boil fresh eggs and shell them, take 3.0 g of egg whites and put them in a temperature-controlled and pH-controlled enzymolysis reactor, add 30.0 mL of distilled water; put them on a high-speed disperser and beat until uniform Then add 0.5g flavored protease, 70.0mL distilled water, control the temperature in a magnetic stirring water bath at 55°C, hydrolyze for 3h, then add 1.0g carboxymethyl starch sodium (CMS) and inactivate the enzyme at 100°C for 10min, after the end, centrifuge Centrifuge at 3000r / min on the machine for 10min, take the supernatant and store it in a refrigerator at 4°C for later use.

[0022] (3) Peeling: Peel the lotus root with a stainless steel knife. Requirements: The cortex sh...

Embodiment 2

[0027] Embodiment two: the browning inhibition of fresh apple slice

[0028] (1) Selection of raw apples: choose fresh apples with delicate and thick flesh, no mechanical damage, no disease, and no obvious browning of the skin.

[0029] (2) Preparation of compound inhibitors: boil fresh eggs and shell them, take 3.0 g of egg whites and put them in a temperature-controlled and pH-controlled enzymolysis reactor, add 30.0 mL of distilled water; put them on a high-speed disperser and beat until uniform Then add 0.5g flavored protease and 70.0mL distilled water, control the temperature in a magnetic stirring water bath at 55°C, hydrolyze for 3h, then add 1.0g sodium carboxymethyl starch (CMS) and inactivate the enzyme at 100°C for 10min, after the end, in Centrifuge at 3000r / min for 10min on a centrifuge, take the supernatant and store it in a refrigerator at 4°C for later use.

[0030] (3) Peeling: Peel the lotus root with a stainless steel knife. Requirements: The cortex should...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a compound fruit and vegetable juice / fruit and vegetable slice browning inhibitor and a preparation method thereof, and belongs to the field of fruit and vegetable freshness retaining. The compound inhibitor is obtained by mixing supernate obtained by hydrolyzing proteins by protease and performing centrifugation with sodium carboxymethyl starch (CMS) according to a certain proportion, wherein CMS is directly used in inhibitor for fruit and vegetable browning for the first time. After fresh fruits and vegetables are peeled and sliced or juiced, a certain amount of the compound inhibitor is added, and the compound inhibitor is good in browning inhibition effect. Under the condition of normal temperature preservation and refrigeration preservation, the treated fresh sliced fruit and vegetable juice / fruit and vegetable slice can relieve browning or retain the brightness of the surface. According to the formula provided by the invention, the compound fruit and vegetable juice / fruit and vegetable slice browning inhibitor can be used for effectively inhibiting browning of the fruit and vegetable juice / fruit and vegetable slice of lotus roots, apples and potatoes; the preparation method is simple; the effect is good; the inhibitor is safe, and has no side effect; meanwhile, the polypeptide component obtained by protein hydrolysis has a certain nutrition value, so that the compound fruit and vegetable juice / fruit and vegetable slice browning inhibitor is suitable for being popularized and used in fruit and vegetable processed products.

Description

【Technical field】 [0001] The invention relates to a composite fruit and vegetable juice / fruit and vegetable slice browning inhibitor and a preparation method thereof, belonging to the field of fruit and vegetable preservation. 【Background technique】 [0002] After fresh fruits and vegetables are peeled, cut or squeezed, the fruit and vegetable tissue will be mechanically damaged, and the cutting surface or juice will be browned, which will not only seriously affect the appearance quality, nutritional content, flavor and shelf life of fresh fruits and vegetables, but also It also reduces its commercial value. Therefore, slowing down or inhibiting the browning of fruit and vegetable juices / fruit and vegetable slices has attracted more and more attention from researchers in recent years. [0003] At present, the main ways to prevent the browning of fresh-cut fruit and vegetable juices / fruit and vegetable slices are: lowering the pH value, adding citric acid and salt to the col...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23B7/154A23L3/3472A23L3/3508
Inventor 邹平李丽娟陶永新刘振池
Owner CHANGZHOU UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com