Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice

A processing method and technology for concentrated juice, which are applied in the field of non-thermal fruit and vegetable concentrated juice sterilization and enzyme-inhibiting processing, can solve the problems of quality decline, fruit juice quality decline, unfavorable flavor, etc., to improve the concentration, reduce the transportation cost, and overcome the ineffectiveness of the enzyme effect. good effect

Inactive Publication Date: 2007-09-19
FUJIAN AGRI & FORESTRY UNIV
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  • Abstract
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  • Application Information

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Problems solved by technology

However, the pasteurization temperature is between 60-100°C, and the heat treatment process is retained. Due to the high temperature, it will still lead to a decline in the quality of the juice.

Method used

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  • Process method of sterilization, enzyme inhibitor for non-thermal fruit and vegetable concentrated juice

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Effect test

specific Embodiment approach

[0008] (1) The specific implementation method is as follows: firstly process the fruits and vegetables through processes such as crushing, squeezing, filtering, and extracting juice to obtain fresh fruit and vegetable juices, and then process them according to the following steps:

[0009] ① At room temperature, let the fruit and vegetable juice flow through a high-voltage pulsed electric field with an electric field strength ≥ 10kv / cm, a pulse number ≥ 10, and a pulse width ≥ 2μs and ≤ 100μs for sterilization. The pulse processing time is equal to the product of the pulse width and the number of pulses, the higher the pulse electric field strength, the shorter the pulse processing time; under the same pulse processing time, the larger the pulse width, the fewer the pulse number, and vice versa. The pulse electric field intensity, pulse width and pulse number can be adjusted according to different fruit and vegetable juices. For example, the pH value of orange juice is low, so ...

Embodiment 1

[0015] Example 1: Non-thermal orange juice

[0016] (1) Choose fresh oranges, wash them, drain them, cut them in half, squeeze the juice, filter, and get the clear juice.

[0017] (2) Pass the above-mentioned clear juice through a high-voltage pulsed electric field with an electric field strength of 10 kv / cm, a pulse number of 400, and a pulse width of 17 μs for sterilization to obtain cold sterilized orange juice. (If the electric field strength is 20kv / cm, only 140 pulses are required.)

[0018] (3) The cold-sterilized orange juice with an initial concentration of 13°Brix is ​​freeze-concentrated at -1.5°C to -4.7°C, and then becomes a frozen-concentrated orange juice with a concentration of 34°Brix. The product is stored at -10℃~-18℃.

Embodiment 2

[0019] Example 2: Non-thermal carrot juice

[0020] (1) Choose fresh carrots, wash and drain, peel, beat, filter, and get clear juice

[0021] (2) The above-mentioned clear juice is passed through a high-voltage pulsed electric field with an electric field strength of 20 kv / cm, a pulse number of 400, and a pulse width of 17 μs for sterilization to obtain cold-sterilized carrot juice.

[0022] (3) The cold-sterilized carrots with an initial concentration of 7°Brix were freeze-concentrated at -3°C to -6°C to obtain frozen-concentrated carrot juice with a concentration of 33°Brix. The product is stored at -10℃~-18℃.

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Abstract

The invention relates to a processing method for sterilization and enzyme-inhibition of non-thermal fruit vegetable condensed juice, which is characterized in that the fruit and vegetable juice is prepared by high-tension pulse electric field sterilization technology and freeze concentration process, viz. the fresh fruit and vegetable juice is processed by the steps of 1) at room temperature, making the juice flow across a high-tension pulse electric field with electric field intensity not less than 10kv/cm, pulse number not less than 10, pulse width not less than 2mus and no more than 100mus, for sterilization; 2) freeze concentration of the processed fruit and vegetable juice at the temperature below 0DEG C. The invention employs high-tension pulse electric field sterilization technology and freeze concentration process, wherein microorganism is effectively killed and partial enzymes in fruit and vegetable juice are deactivated by using the high-tension pulse electric field sterilization technology firstly at room temperature, and then activity of enzyme is inhibited by freeze concentration process, said two processes are carried out at lower temperature, thereby implementing sterilization and enzyme-inhibition, and solving the problem of juice quality reduction caused by thermal method.

Description

technical field [0001] The invention relates to a processing method for fresh fruit juice or vegetable juice (abbreviated as fruit and vegetable juice), in particular to a non-thermal fruit and vegetable concentrated juice sterilizing and enzyme-inhibiting processing method. Background technique [0002] For a long time, since fruits and vegetables contain various enzymes and microorganisms, it is inevitable to use thermal technology in the process of fruit and vegetable juice processing to achieve the effect of sterilizing enzymes. However, high temperature will destroy the original aroma, flavor and nutrients in fruits and vegetables, reducing the added value of products. In recent years, more and more researchers have begun to turn their attention to non-thermal sterilization technology. High-voltage pulsed electric field technology is one of them. High-voltage pulsed electric field technology can effectively kill pathogenic bacteria, coliform bacteria and various microo...

Claims

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Application Information

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IPC IPC(8): A23L2/42A23L2/50A23L2/12A23L2/14
Inventor 陈锦权方婷孙沈鲁
Owner FUJIAN AGRI & FORESTRY UNIV
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