Method for preserving carotenoid in garden stuff juice using superhigh pressure technology
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An ultra-high pressure technology and carotene technology are applied in the processing field of ultra-high pressure preservation of functional components in fruit and vegetable juices, and can solve the problems of improper processing methods, low carotenoid content, and reduced biological activity.
Inactive Publication Date: 2009-04-22
JIANGSU UNIV
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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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Embodiment 1
[0016] The raw materials for preparing carrot juice include: carrots, citric acid, Vc, honey, syrup, deionized water, etc. The process method is as follows: select fresh orange-red carrots with darker color, wash and peel, slice (3-5mm), and then pre-preserve the carrot slices in 0.5% citric acid and 0.5% Vc compound blanching liquid at about 95°C. Boil for 1 min, and cool quickly with cold water, then add deionized water to make a slurry with a material-to-liquid ratio of 1:1, grind the colloid to a fine, slag-free and particle-free homogenate of about 200 mesh, and then adjust the obtained carrot juice to pH4 .0, add syrup or honey to adjust the soluble solids content to 10%, homogenize at 35MPa pressure, and then vacuum degas at 40°C and 450mmHg for 1min. Keep it under 400MPa ultra-high pressure and normal temperature for 10 minutes, and carry out aseptic filling. Then, the carotenoid content in carrots was measured, and the measurement results are listed in Table 1.
Embodiment 2
[0018] The ultra-high pressure carrot juice process is the same as in Example 1. Ultra-high pressure treatment: keep the pressure at 400MPa for 20 minutes at room temperature, and carry out aseptic filling. Then, the carotenoid content in carrots was measured, and the measurement results are listed in Table 1.
Embodiment 3
[0020] The ultra-high pressure carrot juice process is the same as in Example 1. Ultra-high pressure treatment: keep the pressure at 500MPa for 10 minutes at room temperature, and carry out aseptic filling. Then, the carotenoid content in carrots was measured, and the measurement results are listed in Table 1.
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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...
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