Production method for decreasing brown change of pineapple concentrated juice

A production method and technology for concentrated juice, applied in chemical instruments and methods, other chemical processes, food science, etc., can solve the problems affecting the utilization of pineapple peel juice, difficulty in production management, browning of pineapple juice, etc., and improve the gloss of juice. , the effect of reducing the loss of juice and reducing the astringency of the juice

Inactive Publication Date: 2007-08-15
GUANGXI UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If a 20t/h concentrated pineapple juice production enterprise adopts the peeled pineapple juice production process, more than 300 people are required to peel the pineapple every day, which not only brings difficulties to production management, but also leads to a large loss of juice due to the discarding of

Method used

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  • Production method for decreasing brown change of pineapple concentrated juice
  • Production method for decreasing brown change of pineapple concentrated juice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Take the leftovers such as pineapple peel and pineapple core, crush, squeeze the juice, and inactivate the enzyme for 30 seconds, and then use a plate and frame filter to separate to obtain pineapple juice. The sugar content of the juice is 6%, and the polyphenol content is 973mg / L. Continuously flow the juice through the adsorption tank equipped with XDA-2 macroporous resin, the volume of the resin is 3% of the volume of the juice, the adsorption time is 25 minutes, the juice obtained after separation is directly concentrated to 60°Bx, then sterilized and canned Obtain pineapple juice concentrate product. The browning index of the finished fruit juice is 0.225, the color difference value L=18.34, a=0.97, b=5.95. XDA-2 macroporous resin can be reused after being regenerated with 70% ethanol and 2% sodium hydroxide for 8 hours.

Embodiment 2

[0029] Crush the pineapple with skin, squeeze the juice, inactivate the enzyme at 80°C for 30 seconds, and filter it with ultrafiltration to obtain clear juice. Take 1% of the juice volume and mix polyvinylpolypyrrolidone (PVPP) with the juice, and the adsorption time is 5 minutes , and then filter and separate the fruit juice and PVPP. Using this continuous operation, phenolic substances such as catechols and anthocyanins can be partially removed. The clear juice obtained through filtration is concentrated to 70 ° Bx, and then sterilized and canned to obtain Clear pineapple juice concentrate product. The browning index of the finished fruit juice is 0.189, the color difference value L=20.11, a=0.36, b=6.97. PVPP can be reused after being regenerated with 1mol sodium hydroxide aqueous solution.

Embodiment 3

[0031] On the 20T / h production line of a juice factory, pineapple fruit with skin is used for juice production. The fruit juice separated by the centrifuge was detected, the pulp content was 7%, the sugar content was 12%, and the polyphenol content was 867mg / L. The adsorption tank is filled with polyamide, and the fruit juice after centrifugation with a horizontal screw separator is taken for continuous adsorption treatment. The adsorption time is 15 minutes. The absorbed fruit juice is concentrated, sterilized, and canned to obtain a finished product. After testing, the browning index of the finished fruit juice is 0.205, the color difference value L=23.13, a=0.67, b=6.69, the pulp content is 7%, the sugar content is 62.5%, and the browning degree of the fruit juice is greatly reduced. The polyamide is regenerated by using 70% ethanol and 2% sodium hydroxide aqueous solution, and the regeneration time is 10 hours.

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Abstract

The invention discloses a manufacturing method of pineapple condensing liquid to reduce browning reaction, which comprises the following steps: heating juice; inactivating enzyme; centrifuging; separating; adsorbing through physical adsorbent; condensing the juice to 50-70 deg Bx directly; sterilizing; canning; obtaining the product with less than 5% fruit; or blending adsorbed juice and fruit; adjusting the content of fruit; condensing; sterilizing; canning; obtaining the product with high-fruit content; manufacturing total phenol content to 300-800mg/l and removing rate of total phenol at 10-40%; reducing astringent taste of juice obviously; improving gloss of juice.

Description

technical field [0001] The invention relates to a method for processing concentrated fruit juice, in particular to a production method for reducing browning during the processing of pineapple juice. Background technique [0002] Browning is not only an extremely difficult problem in the manufacture and storage of fruit and vegetable products, but also discoloration is common in almost all foods. Browning reactions include two types, one is polyphenol oxidation and ascorbic acid oxidation catalyzed by oxidase; the other is non-enzymatic browning, such as: Maillard reaction, ascorbic acid and polyphenols autooxidative browning, etc. . Browning will reduce the nutritional value of fruit and vegetable products, increase the color value, lose light and darken, cause adverse changes in color, aroma, taste, nutrition, etc., reduce the value of commodities, and even be scrapped. [0003] During the processing of fruits and vegetables, once the fruits and vegetables are cut or brok...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/80B01J20/24B01J20/26
Inventor 滕建文韦保耀谢毅李欣夏宁黄丽
Owner GUANGXI UNIV
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