Stable cherry plum juice and preparation method thereof

Abstract

The invention relates to a method for maintaining the stability of a cherry plum juice and a stable cherry plum juice. The method comprises the following step: adding a hydrophilic colloid into the cherry plum juice, wherein the hydrophilic colloid is selected from two or more than two of a carrageenan, a gellan gum, a guar gum and a xanthan gum. According to the method, the variety, the proportion and the adding amount of the natural food colloids are confirmed in an optimization manner by tracking and measuring polysaccharides contained in cherry plums and the characteristics of electric charges carried by other macromolecular substances and different charged particles of the cherry plums, so that the Zeta potentials of the cherry plum juice are controlled. Thus, a stable weak gelatum state is obtained by utilizing the mutual repellent-attractive acting force formed among the polysaccharides, the macromolecular substances and the natural food colloid. Therefore, the cherry plum juice has the proper viscosity and pectin content, and the adding amount of the natural food colloid is reduced. As a result, the good floating stability of the cherry plum juice basically without color fading during a processing and storing process is realized.

Description

technical field [0001] The invention belongs to the technical field of deep processing of fruits and vegetables, and relates to a fruit juice and a processing method thereof, in particular to a stable cherry and plum fruit juice and a preparation method thereof. Background technique [0002] Cherry plum, scientific name Prunus cerasifera, alias cherry plum, commonly known as wild sour plum, is a kind of precious fruit resource in the world with comprehensive nutrition, rich in minerals, vitamins, complete nutritional amino acids and high organic acid content. Due to the limitation of its shelf life and transportation costs, the quantity of cherry plums exported fresh is limited, so the deep processing of high value-added origin is the best way to realize its efficient utilization. Although the main varieties of the global concentrated fruit juice trade are still orange juice, apple juice and grape juice. However, consumers, especially in developed countries, pay more attent...

AI Technical Summary

Problems solved by technology

However, due to the lack of systematic and comprehensive research on the key technologies of fruit and vegetable juice processing, there are major quality problems in the product

These include the problems that turbidity, sedimentation and stratification will occur in the process of processing, storage and sales of fruit and vegetable juices, which will affect the appearance of the product

This problem restricts the rapid and sustainable development of the fruit and vegetable juice industry and needs to be solved urgently