Anti-browning method of milky lotus root juice

Abstract

The invention discloses an anti-browning method of milky lotus root juice and belongs to the technical field of fruit and vegetable food processing. The method comprises: cleaning lotus roots, peeling the lotus roots, removing the stem nodes of the lotus roots and slicing; adding a compound color fixative, blanching the sliced lotus roots for inactivating enzymes and adding water into the sliced lotus roots for pulping, wherein the compound color fixative added in the processing process can inhibit the complex browning reactions of the lotus roots in a high-temperature blanching process, the blanching can inactivate endogenous polyphenol oxidase in the lotus roots and inhibit enzymatic browning (the major cause of the browning of lotus root juice) of the lotus root juice in post-processing, storage and transport processes, and blanching can gelatinize the starch in the lotus roots to facilitate a follow-up enzymolysis process, destruct cell tissues and promote the dissolution of flavor substances; and adding fungalamylase for decomposing starch in the lotus root juice, obtaining mother lotus root juice for use in subsequent processing by rough filtration and ultrafiltration, and subjecting the lotus root mother juice to sugar and acid adjustment, sterilization and vacuum filling to obtain a lotus root juice drink. The lotus root juice drink keeps a desirable white index.

Description

technical field [0001] A method for preventing browning of milky white lotus root juice, the invention belongs to the technical field of fruit and vegetable food processing, and relates to fruit and vegetable juice processing. Background technique [0002] Fruit and vegetable juice drinks are processed products made from high-quality fresh or chilled fruits and vegetables (including edible roots, stems, leaves, flowers, fruits, edible fungi, edible algae and ferns). Because fruit and vegetable juice can better maintain the most nutritious ingredients and flavor in fruits and vegetables, it is favored by consumers. The color of fruit and vegetable juices is prone to change during processing, storage and transportation. The main causes of discoloration are enzymatic browning and non-enzymatic browning. Enzymatic browning is mainly due to the breakdown of fruit and vegetable juice tissues, and the regionalization of enzymes and substrates is broken. Under aerobic conditions, ...

AI Technical Summary

Problems solved by technology

[0010] Wang Fang'an and others disclosed a preparation method of lotus root beverage (Chinese invention patent, application number: 200410012651). This method is to mash fresh lotus root or fresh lotus root, add water and enzymatically hydrolyze the starch therein to obtain lotus root juice and starch hydrolyzate, lotus root The original juice and the liquefied and saccharified rice flour and malt powder are converted into isomalto-oligosaccharides synchronously or step by step with transglycosidase, and the transglycosidized lotus root juice is mixed with oligosaccharide syrup, citric acid and protein sugar, filtered, The product is obtained by sterilization. Although this method also adopts the process of enzymatically decomposing starch in lotus root juice, the key point is to saccharify the starch in rice flour and lotus root juice and then add transglycosidase to convert it into isomaloligosaccharide to develop a kind of double The health drink of disproportionate factor, and the present invention just adopts blanching gelatinization lotus root starch first for the starch in the lotus root juice and then enzymatically hydrolyzes it into maltotriose, glucose and other oligosaccharides with fungal amylase. Enzyme type, enzyme The solution product is different from the focus of the research. This patent does not study the color protection of lotus root juice in detail, but the focus of the present invention is to control the color of lotus root juice.