Microorganism control and brown stain prevention method of cold-chain sale litchi juice

A microbial and anti-browning technology, applied in food science and other directions, to achieve the effects of large processing capacity, high food safety, and avoiding fission of flavor and nutritional quality

Active Publication Date: 2014-01-08
SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although chemical anti-browning agents such as sulfites can effectively control the browning of lychee juice during low-temperature storage, with the improvement of people's food safety awareness, they have a strong sense of repulsion to these chemical anti-browning agents.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) The fresh lychees after destemming, cleaning and disinfection are processed by a small-scale peeling and pitting machine; the lychee pulp with the skin core removed is processed by a small fruit juice beater, and the obtained lychee juice is filtered with 200 mesh gauze; Then the pH value of litchi juice was adjusted to 4.2 with 10% (m / v) food grade citric acid solution.

[0028] (2) Treat the prepared lychee juice with a colloid mill for 1 or 2 times.

[0029] (3) Take about 20 L of lychee juice prepared above and put it into a container with a heating device, then add 100 mL of Nisin solution and 100 ml of food-grade glucose oxidase solution, then the final concentration of Nisin in lychee juice is 100 IU / mL, the final concentration of glucose oxidase was 10 U / L.

[0030] (4) Heat the lychee juice containing Nisin and glucose oxidase to 45°C under full stirring.

[0031] (5) When the temperature reaches 45°C, divide the lychee juice into 5L small glass containe...

Embodiment 2

[0033] (1) The fresh lychees after destemming, cleaning and disinfection are processed by the lychee peeling and pitting machine produced by Henan Xinxiang Leading Light Industry Machinery Co., Ltd; Juicing is carried out, and the squeezed lychee juice is processed with a horizontal screw centrifuge.

[0034] (2) The lychee juice processed by the horizontal screw centrifuge is continued to be treated with a colloid mill for 1~2 times, and then put into a storage tank with a temperature control device and a stirring paddle; Food-grade citric acid solution adjusts the pH of the lychee juice to 4.2.

[0035] (3) Nisin and glucose oxidase were added to the lychee juice in the storage tank. The final concentration of nisin was 200 IU / mL, and the final concentration of glucose oxidase was 10 U / L.

[0036] (4) Heat the lychee juice containing Nisin and glucose oxidase to 45°C under full stirring.

[0037] (5) When the temperature of lychee juice reaches 45°C, introduce the lychee ...

Embodiment 3

[0039] The difference with embodiment two is:

[0040] (3) Add nisin and glucose oxidase to the lychee juice in the storage tank. The final concentration of Nisin was 200 IU / mL, and the final concentration of glucose oxidase was 20 U / L.

[0041] (4) Heat the lychee juice containing Nisin and glucose oxidase to 45°C under full stirring.

[0042] (5) When the temperature of lychee juice reaches 45°C, introduce the lychee juice in the storage tank into the dimethyl dicarbonate online adding system produced by Lanxess, Germany, and add dimethyl dicarbonate to the lychee juice. in the juice. The amount of dimethyl dicarbonate added was 250 mg / L. Then continue to introduce lychee juice into the PET plastic bottle fruit juice beverage production line for filling, and the filled bottled lychee juice is placed in a 45-50°C water bath for 2 hours. After the above-mentioned treatment is completed, it is naturally cooled to room temperature, and then it can enter the cold chain sales ...

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PUM

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Abstract

The invention discloses a microorganism control and brown stain prevention method of cold-chain sale litchi juice. The microorganism control and brown stain prevention method comprises the following steps of: (1) blending the pH value of fresh litchi juice by using citric acid; (2) homogenizing the blended litchi juice; (3) adding Nisin and glucose oxidase to the homogenized litchi juice; (4) heating the litchi juice containing the Nisin and the glucose oxidase up to 45-50 DEG C; (5) adding dimethyl dicarbonate to the heated litchi juice, uniformly mixing, and then filling immediately; and placing the filled litchi juice in a water bath of 45-50 DEG C for 1.5-2.5h, then taking out, and refrigerating. The degradation of flavors and the nutritional quality of the litchi juice product prepared by using the method, which are caused by high temperature in a hot pasteurization process, can be avoided, and the brown stain of the litchi juice can also be prevented.

Description

technical field [0001] The invention relates to a method for controlling the quality of fruit juice, in particular to a method for controlling microorganisms and preventing browning of lychee juice sold in cold chains. Background technique [0002] Litchi is one of the famous Lingnan characteristic fruits in my country. It is loved by consumers for its beautiful color, high quality, sweet and crisp meat, and rich nutrition. Litchi pulp has sufficient juice and rich nutrition, so it has great production potential for research and development of fruit juice drinks and fruit wine. [0003] Due to quality differences, the pH of fresh lychee juice is generally around 4.5-5.0, which is a low-acid juice. Moreover, the ripening period of lychee is mostly in the high temperature and rainy season. If the freshly squeezed lychee juice is not sterilized in time, some pathogenic and putrefactive microorganisms remaining in the juice will multiply in large numbers. Generally, heat paste...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/66A23L2/52
Inventor 余元善吴继军肖更生徐玉娟唐道邦温靖陈于陇
Owner SERICULTURE & AGRI FOOD RES INST GUANGDONG ACAD OF AGRI SCI
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