Method for suppressing brown stain of early crisp pear juice by using kojic acid
A technology of kojic acid and pear juice, applied in the field of kojic acid to inhibit the browning of 'Zaosu' pear juice, to achieve good thermal stability, little influence on pH value, and the effect of inhibiting the activity of polyphenol oxidase
Active Publication Date: 2012-11-07
NANJING AGRICULTURAL UNIVERSITY
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Problems solved by technology
Common additives used to inhibit browning include various chemical substances such as sodium benzoate, cysteine, sulfite, citric acid, ascorbic acid, and chloride. Except for ascorbic acid, citric acid, and sodium chloride, other anti-browning The application of variable agent in pear juice is rarely reported
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[0027] (1) Experimental method:
[0028] Using the 'Zaosu' pear as material, the present invention is used to suppress browning in the process of pear juice processing. The specific experimental process is as follows:
[0029] 1) Selection of raw materials: During the ripening stage, the 'Zaosu' pear fruit with uniform fruit size, no pests and diseases, and no mechanical damage is selected as the raw material for pear juice processing;
[0030] 2) Preparation of kojic acid solution: configure 0.5% to 0.75% kojic acid aqueous solution according to the mass concentration;
[0031] 3) Fruit cleaning: wash off the dust and foreign matter attached to the fruit peel with clean water;
[0032] 4) Peeling and removing the core;
[0033] 5) Cut the pear fruit into a volume of about 8cm 3 small pieces;
[0034] 6) Soak the cut fruit in 0.5%-0.75% kojic acid aqueous solution for 30s;
[0035] 7) Beating for 1 minute;
[0036] 8) Filtration of fruit pulp: primary filtration with ga...
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The invention relates to a method for suppressing brown stain of early crisp pear juice by using kojic acid, belonging to the technical field of fruit processing. The forceful characteristic of the kojic acid in suppressing polyphenol oxidase is adopted, and suppression is carried out before the fruit is pulped and broken so as to achieve the effect of noticeably suppressing brown stain of the early crisp pear juice. The method comprises the following steps: the early crisp pears are diced; then the diced pears are soaked in the kojic acid with concentration of 0.5%-0.75% for 30s; afterwards,and the soaked pears are pulped and prepared into the juice, thus the brown stain of the obtained fruit juice is notably suppressed and nutritional quality and flavour of the fruit juice are slightlylost. Being a natural substance, compared with the traditional additives for suppressing the brown stain, the kojic acid is easily soluble in water and free from utilization of bacteria; in addition,antibiosis capacity of the kojic acid is slightly effected by the pH value and the kojic acid features good thermal stability, complete innocuity and no objectional odor, thus enjoying very good potential for application in preventing the fruit juice from the brown stain. The method of the invention features simple use steps, low cost and good application in the field of the fruit juice processing, thus enjoying good application value and industrialized prospect.
Description
1. Technical field [0001] The invention relates to a technical method for inhibiting 'Zaosu' pear juice browning by kojic acid, and belongs to the technical field of fruit processing. 2. Background technology [0002] my country is the largest country in pome production, and its cultivated area and output rank first in the world. At present, the planting area and output of pears in my country are still increasing steadily year by year. Due to the problems of market circulation and lack of competitiveness in the international market, the commodity value of fresh pears is low, and it is difficult to achieve a significant increase in economic benefits. The processing industry is an important way to realize the post-harvest value-added of fruits. As the most important processed product with the most market demand and development potential in my country, pear juice has been valued by many processing enterprises. The browning problem of pear juice has not only had a strong impact ...
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IPC IPC(8): A23L2/04A23L2/42
Inventor 吴俊张绍铃袁江曹玉芬吴华清陶书田齐开杰
Owner NANJING AGRICULTURAL UNIVERSITY