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Sterilizing and enzyme-denaturing method of citrus fruit juice

A technology for citrus and fruit juices, which is applied in the field of ultra-high pressure sterilization and enzyme inactivation of citrus juices. It can solve problems such as changes in product color and flavor, unfavorable product sensory and freshness, and loss of nutrients, and achieve energy consumption without pollution. Operation Simple, low energy consumption effect

Inactive Publication Date: 2009-09-02
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, citrus juices are usually heat-treated to sterilize enzymes. Heat treatment can easily cause changes in product color and flavor and loss of nutrients, which is not conducive to maintaining good sensory and freshness of products.

Method used

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  • Sterilizing and enzyme-denaturing method of citrus fruit juice
  • Sterilizing and enzyme-denaturing method of citrus fruit juice
  • Sterilizing and enzyme-denaturing method of citrus fruit juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Select fresh pomelo, wash it, squeeze the juice and filter, blend, high-pressure homogenize and degass, then vacuum pack the pomelo juice. After testing, the initial number of colonies in grapefruit juice was 2.7×10 5 cfu / mL, the initial mold and yeast count was 1.2×10 4 cfu / mL. Heat the grapefruit juice to 25°C, put it into an ultra-high pressure container, pressurize it to 200MPa, 300MPa, 400MPa, 500MPa, and 600MPa at 25°C, and keep the pressure for 10 minutes; release the pressure, take out the sample, and dry the packaging surface moisture.

[0019] The relative activity of microorganisms and PE in grapefruit juice samples after sterilization and enzyme removal was detected, and the results are shown in the following table:

[0020]

Embodiment 2

[0022] Select fresh pomelo, wash it, squeeze the juice and filter it. After blending, high-pressure homogenization and degassing, the pomelo juice is vacuum-packed, preheated, and placed in an ultra-high pressure container. At 50°C and 60°C, pressurize to 400MPa and hold the pressure for 10 minutes; release the pressure, take out the sample, and wipe off the moisture on the surface of the package.

[0023] The relative activity of microorganisms and PE in grapefruit juice samples after sterilization and enzyme removal was detected, and the results are shown in the following table:

[0024]

Embodiment 3

[0026] Choose fresh pomelo, wash it, squeeze the juice and filter it. After blending, high-pressure homogenization and degassing, vacuum pack the pomelo juice, preheat it to 25°C, put it in an ultra-high pressure container, and pressurize it to 25°C. 400MPa, hold the pressure for 5, 10, 15, 20, and 25 minutes respectively; release the pressure, take out the sample, and dry the moisture on the surface of the package.

[0027] The relative activity of microorganisms and PE in grapefruit juice samples after sterilization and enzyme removal was detected, and the results are shown in the following table:

[0028]

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Abstract

The invention discloses a sterilizing and enzyme-denaturing method of citrus fruit juice, which comprises the following specific steps: packaging fruit juice after being prepared, homogenized in a high-pressure way and deaerated in vacuum, and preheating the fruit juice to 20-60 DEG C; placing the fruit juice into a high-pressure container, pressurizing the fruit juice to 200-600MPa under the temperature of 20-60 DEG C, and keeping the pressure for 10-20min; releasing the pressure, taking a fruit juice sample, and drying water on the surface of the package. The method can kill most of microzyme and mildew and one part of putrefactive bacteria in the fruit juice, passivates the pectinesterase, keeps the original flavor and color and the nutrient active ingredient in the fruit juice, is suitable for heat sensitivity products of the citrus fruit juice, and the like, and has low energy consumption and no pollution.

Description

technical field [0001] The invention belongs to the category of food and drink, and in particular relates to a method for ultra-high pressure sterilization and enzyme inactivation of citrus fruit juices. Background technique [0002] Citrus juices mainly include orange juice, grapefruit juice, grapefruit juice and lemon juice and a small amount of mixed citrus juice. Citrus fruit juice is a comprehensive product in fruit juice products. It is very popular because of its good flavor and rich nutrition. [0003] Citrus juices such as grapefruit are acidic juices, and their spoilage is usually caused by yeast, mold and some spoilage bacteria. Citrus fruit juice is also a turbid fruit juice. It is generally believed that the precipitation of turbid fruit juice is mainly caused by pectin esterase (PE). Therefore, in order to maintain the stability of citrus juices, it is necessary to carry out sterilization and deenzyme treatment. [0004] At present, citrus juices usually use...

Claims

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Application Information

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IPC IPC(8): A23L2/42
Inventor 励建荣胡友栋李学鹏陆海霞
Owner ZHEJIANG GONGSHANG UNIVERSITY
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