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, ...