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Method for processing fruit and vegetable beverage by efficiently carrying out enzyme-killing color protection

A fruit and vegetable beverage and enzyme inactivation technology, which is applied in the field of high-efficiency enzyme inactivation and color protection processing fruit and vegetable beverages, can solve the problems of loss of soluble solids, poor enzyme inactivation effect, loss of flavor of fruits and vegetables, etc., so as to solve the problem of large loss of soluble solid content in fruits. , good crushing effect, short operation time effect

Inactive Publication Date: 2012-07-18
JIANNING FUXIN LIANYE FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the need to use two different equipment, which belong to two independent operation units to complete separately, not only the effect of inactivating enzymes is not good, but also the operation cost is high
[0005] At present, it is common to firstly scald with boiling water to inactivate the enzyme and then crush it with a fruit and vegetable beater. It is to blanch the fruit and vegetable materials with hot water to inactivate the activity of polyoxidase. Although the blanching method is It also plays the role of color protection, but the heating time is too long, the flavor loss of fruits and vegetables is serious, and the loss of soluble solids is also quite serious

Method used

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  • Method for processing fruit and vegetable beverage by efficiently carrying out enzyme-killing color protection
  • Method for processing fruit and vegetable beverage by efficiently carrying out enzyme-killing color protection
  • Method for processing fruit and vegetable beverage by efficiently carrying out enzyme-killing color protection

Examples

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no. 1 example

[0030] 1. The first embodiment: the method for processing fruit and vegetable beverages with high efficiency inactivating enzymes and protecting color

[0031] The method for efficiently killing enzymes and protecting color of the present invention to process fruit and vegetable beverages can be as follows: figure 1 The shown fruit and vegetable enzyme crushing device. figure 2 yes figure 1 left view of . as the picture shows. The main body 1 of the whole device can be made of stainless steel to meet the requirements of food safety. The material enters the inner cavity 2 of the device from the feed port 3, and the inner cavity 2 is provided with a crushing knife 5 driven by a motor 10, and the crushing effect depends on the shape and arrangement of the crushing knife 5; there is also a steam pipe 7 under the crushing knife 5 , the steam pipe 7 is also provided with a vent hole 6; in this embodiment, the heat source for material heating is an external steam generator, and ...

no. 2 example

[0036] 2. The second embodiment: the method for processing pineapple beverage with high efficiency inactivating enzyme and protecting color

[0037] The process and equipment used in this example are basically the same as in Example 1, except that when the steam pressure reaches 0.18MPa and the temperature reaches 118°C, the pineapple (without peeling) after cleaning the cut end is cut into 4-5 block, and then directly put into the inner cavity of the fruit and vegetable enzyme crushing device; when the temperature of the material at the discharge port reaches 90°C, the discharge port is opened; the materials obtained from the discharge port include pulp and slag separation, deployment, Clarify, sterilize, and aseptically fill to obtain pineapple juice.

no. 3 example

[0038] 3. The third embodiment: the method for processing carambola beverage with high efficiency inactivating enzyme and protecting color

[0039] The process and equipment used in this example are basically the same as those in Example 1, the difference being that when the steam pressure reaches 0.15 MPa and the temperature reaches above 110°C, the cleaned carambola is directly put into the fruit and vegetable enzyme crushing device chamber; when the temperature of the material at the discharge port reaches above 87°C, the discharge port is opened; the material obtained from the discharge port includes separation of pulp and slag, deployment, clarification, sterilization, aseptic filling to obtain carambola juice .

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Abstract

The invention discloses a method for processing a fruit and vegetable beverage by efficiently carrying out enzyme-killing color protection. The method is characterized in that in the process of processing the fruit and vegetable beverage, when the pressure of steam in a steam tube of a fruit-vegetable enzyme killing and crushing plant reaches 0.15 to 0.18 MPa and the temperature of the steam reaches over 110 DEG C by regulation, cleaned fruit and vegetable raw materials are directly put into the inner cavity of the plant through a material feeding opening and a crushing tool is simultaneouslystarted; when the material temperature at a discharge port reaches over 85 DEG C, the discharge port is opened; and the materials discharged from the discharge port are blended, clarified, sterilizedand aseptically filled to obtain the fruit and vegetable beverage finished product. The method disclosed by the invention has a reasonable process equipment design; process parameters are properly selected; the method is very suitable for crushing and enzyme killing of fruits easy to brown and has excellent enzyme-killing color protection and fruit and vegetable crushing effects; the problem of great loss of the content of soluble solids in fruits, which is caused by blanching enzyme killing is solved; and the method has the advantages of short heat treatment time and low equipment investment. The method disclosed by the invention is very suitable to popularize and apply in the actual production.

Description

technical field [0001] The invention relates to the field of food processing and storage, and more specifically relates to a method for processing fruit and vegetable beverages with high efficiency inactivating enzymes and maintaining color. Background technique [0002] Browning refers to a phenomenon in which the natural color of food changes to red, brown or black during processing or storage. Browning is an important manifestation of food quality deterioration. According to the different causes of browning, food browning is usually divided into enzymatic browning and non-enzymatic browning. Due to the presence of a large amount of polyphenols and polyphenol oxidase in many fresh fruits and vegetables, when the fruit and vegetable tissue is damaged or crushed, the polyphenol oxidase contacts with the phenols, and enzymatic browning occurs with the participation of oxygen. Change. [0003] In fruit and vegetable beverage processing, fruit and vegetable beating is a nece...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/46
Inventor 刘小玲
Owner JIANNING FUXIN LIANYE FOOD CO LTD
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