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Method for inhibiting browning of freshly squeezed fruit and vegetable juice by ultra-high temperature instantaneous treatment

An ultra-high temperature instantaneous, fruit and vegetable technology, which is applied in the functions of food ingredients, food science, and protein-containing food ingredients, etc., can solve the problems of high Vc loss and low temperature, and achieve high temperature tolerance, prevent oxidation and color change , stabilize color and nutritional quality

Inactive Publication Date: 2018-11-09
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in this patent, the temperature for steaming to inactivate enzymes is not high (80-92°C), and the holding time is as long as 48-12 seconds, which results in a high loss of Vc, and the final product needs to be adjusted by adding Vc later

Method used

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  • Method for inhibiting browning of freshly squeezed fruit and vegetable juice by ultra-high temperature instantaneous treatment
  • Method for inhibiting browning of freshly squeezed fruit and vegetable juice by ultra-high temperature instantaneous treatment
  • Method for inhibiting browning of freshly squeezed fruit and vegetable juice by ultra-high temperature instantaneous treatment

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Experimental program
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Effect test

Embodiment 1

[0030] The method that the ultra-high temperature transient treatment provided in this embodiment suppresses the browning of freshly squeezed apple juice is:

[0031] (1) Raw material selection and pretreatment: select fresh and ripe red Fuji apples that are free from mildew, rot, insects, and pesticide residues as raw materials, wash, cut into 6 pieces, soak in the pretreatment solution for 20 minutes, and soak The temperature is 4°C, and the pretreatment liquid is composed of 0.08% casein phosphopeptide, 0.5% sodium hydrogen phosphate, 0.2% sodium phosphate, 0.1% polymerized sodium triphosphate, and 0.15% sodium hexametaphosphate; the percentage unit is w / v, the solvent is water;

[0032] (2) Ultra-high temperature instantaneous treatment: a few minutes before the start of crushing, steam is pre-passed to drive away the air in the crushing chamber, and the apple petals treated in step (1) are crushed and pulped, and sprayed on the apple petals while crushing and pulping. E...

Embodiment 2

[0035] The ultra-high temperature transient treatment provided by the present embodiment suppresses the method of browning of freshly squeezed pear juice as follows:

[0036](1) Raw material selection and pretreatment: Select pears that are fresh and mature, free from mildew, rot, insects, and pesticide residues as raw materials, wash, cut into 8 pieces, and soak in the pretreatment solution for 15 minutes. 0°C, wherein, the pretreatment solution is composed of 0.1% casein phosphopeptide, 0.8% sodium hydrogen phosphate, 1.8% sodium phosphate, 0.05% polymerized sodium triphosphate, and 0.2% sodium hexametaphosphate; the percentage unit is w / v, the solvent is water;

[0037] (2) Ultra-high temperature instantaneous treatment: a few minutes before the start of crushing, the steam in the crushing chamber is pre-passed to drive away the air in the crushing chamber, and the pear petals treated in step (1) are crushed and pulped, and sprayed on the pear petals while crushing and pul...

Embodiment 3

[0040] The method that the ultra-high temperature transient treatment provided in this embodiment suppresses the browning of freshly squeezed lotus root juice is:

[0041] (1) Raw material selection and pretreatment: select fresh and mature lotus roots that are free from mildew, rot, insects, and pesticide residues as raw materials, wash, cut into 2-3cm thick lotus root slices, soak in the pretreatment solution for 15 Minutes, the soaking temperature is 4 ℃, wherein, the pretreatment solution is composed of 0.05% casein phosphopeptide, 1.0% sodium hydrogen phosphate, 1.0% sodium phosphate, 0.3% polymerized sodium triphosphate, 0.05% sodium hexametaphosphate; percentage The unit is w / v, and the solvent is water;

[0042] (2) Ultra-high temperature instantaneous treatment: a few minutes before the start of crushing, the steam in the crushing cavity is pre-passed to drive away the air in the crushing chamber, and the lotus root slices treated in step (1) are crushed and pulped, a...

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Abstract

The invention provides a method for inhibiting the browning of freshly squeezed fruit and vegetable juice by ultra-high temperature instantaneous treatment. The method includes the steps of: (1) raw material selection and pretreatment; (2) ultra-high temperature instantaneous treatment; and (3) rapid cooling. The method provided by the invention adopts coupling of ultra-high temperature steam enzyme deactivation technology and ultra-low temperature cooling technology, raises the steam temperature, achieves shorter deactivation treatment time and faster cooling speed, and also can more effectively lower the loss of fruit and vegetable nutritional quality and flavor substances while realizing the enzyme activity loss of polyphenol oxidase.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for suppressing browning of freshly squeezed fruit and vegetable juice through ultra-high temperature instantaneous treatment. Background technique [0002] Freshly squeezed fruit and vegetable juice, that is, NFC fruit and vegetable juice, has a taste, flavor and nutrition closer to fresh fruit. Due to consumers' increasing awareness of health and nutrition, global consumption of fruit and vegetable juices has continued to grow in recent years, and the Asia-Pacific region has become the largest consumer market. my country is rich in fruit and vegetable resources, and there are many kinds of raw materials for processing fruit juice, especially with the development of tropical fruit processing, it provides a broad market for the development of fruit and vegetable juice processing industry. [0003] The processing of freshly squeezed fruit and vegetable juices, in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/46A23L2/44A23L2/42
CPCA23L2/46A23L2/42A23L2/44A23V2002/00A23V2200/048A23V2250/55
Inventor 陈海英刘延凯卢闻州严景超谢鹏辉余龚桂侯俊旭
Owner JIANGNAN UNIV
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