Method for preserving carotenoid in garden stuff juice using superhigh pressure technology

Abstract

The invention discloses a method for preserving carotenoid in fruit and vegetable juice by utilizing an ultrahigh pressure technology. Fresh fruits and vegetables which are completely mature and are rich in the carotenoid such as carrots, pumpkins, tomatoes, mangoes, oranges, loquats, chili, passionflowers and so on, are cleaned, peeled, decored, sliced or shredded, then preboiled in composite blanching liquid of citric acid and Vc, and cooled by cold water, then deionized water is added for pulping, homogenized pulp is obtained by a colloid mill, and the homogenization and the vacuum degassing are performed. Then obtained fruit and vegetable juice is subject to acidity adjustment, is added with syrup or honey for sugar adjustment, and finally is packaged by a polyethylene bag for ultrahigh pressure sterilization (the pressure maintaining is performed for 10 to 30 minutes at a pressure of between 300 and 600MPa at normal temperature to achieve the national sanitary standard, and the good stability is maintained during the preservation), thereby achieving the aims of sterilization and enzyme killing and also achieving the aim of effectively preserving the carotenoid in the fruits and vegetables. Finally high-quality fruit and vegetable juice with suitable acid and sweet taste, better flavor, bright color, high content of the carotenoid and favorable adsorption is obtained.

Description

technical field [0001] The invention relates to a technology for non-thermal processing of fruit and vegetable juices, in particular to a processing method for ultra-high pressure preservation of functional components in fruit and vegetable juices. Background technique [0002] Carotenoids are a class of C 40 The general term for terpenoids and their derivatives, composed of 8 isoprenoid units, is a yellow, orange-red or red pigment. Common carotenoids include lycopene, zeaxanthin, α-carotenoid, all-trans-β-carotenoid, anther yellow, violaxanthin, canthaxanthin, etc. Most carotenoids are insoluble in water, soluble in oil and organic solvents, unstable and easily oxidized. Under the conditions of high temperature, oxygen, acidity, strong light, etc., it is easy to produce degradation or isomerization reaction. There are about 500 to 600 species of plants and algae that contain carotenoids in nature. Plants such as tomato, mango, citrus, loquat, pepper, salina, carrot, and...

AI Technical Summary

Problems solved by technology

At present, people mainly obtain natural carotenoids by eating various fruits and vegetables and their products, but for most drinks on the market, due to improper processing methods, the carotenoid content is relatively small, so the maximum preservation of carotenoids The processing method will surely replace the traditional craft

[0004] In the traditional fruit and vegetable juice beverage processing technology, heat sterilization is mainly used to sterilize, but heat sterilization will easily cause the loss of functional components in fruit and vegetable juices rich in heat-sensitive components such as carotenoids

The mechanism is attributed to the fact that the carotenoid structure is composed of 8 isoprenoid units. When exposed to high-temperature heating conditions, the carbon-carbon conjugated double bond is easily isomerized or degraded, and the cis-isomer production may reduce their biological activity

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