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Device and method for processing fruits and vegetables with high anthocyanin content

A technology for fruit and vegetable outlets, applied in applications, juice extraction, food science, etc., can solve the problems of reduced anthocyanin content, slow enzyme inactivation, and inability to achieve processing effects, etc.

Active Publication Date: 2016-08-10
ZHEJIANG YANGSHENGTANG IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, although the traditional juicing process for obtaining fruit and vegetable juice from fruits and vegetables is very mature, it often cannot achieve the ideal processing effect for fruits and vegetables with special processing technology requirements.
For example, for fruits and vegetables rich in anthocyanins, the traditional juicing process, due to factors such as long-term exposure to air and slow enzyme inactivation during the processing of fruits and vegetables, the anthocyanins contained in fruits and vegetables easily oxidized components are severely damaged
In the fruit and vegetable juice thus obtained, the anthocyanin content is significantly reduced, which cannot meet people's needs

Method used

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  • Device and method for processing fruits and vegetables with high anthocyanin content
  • Device and method for processing fruits and vegetables with high anthocyanin content
  • Device and method for processing fruits and vegetables with high anthocyanin content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0099] The use includes raw material buffer tank (1), elevator (2), crusher (3), juice extractor (4), negative pressure evaporator (5), enzymatic clarification tank (6), filtration system (7), The device of the present invention of the sterilizer (8) and the concentrator (9) processes red flesh apples, wherein the hoist (2) used is a screw hoist, and the crusher (3) used is a cold beater machine, the juice extractor (4) used is a screw juice extractor, the filter system (7) used is a horizontal separator, a disc separator and an ultrafiltration unit, and the conditions used include, under negative pressure In the evaporator (5), preheat the turbid apple juice at a temperature of 75-98°C for 20-30s for enzyme inactivation and pre-concentration; in the enzymatic clarification tank (6), use amylase, pectinase, Enzyme and acid protease (the overall dosage is 100-400ppm), enzymolysis and clarification at 30-60°C for 40-90min; in the filtration system, set the horizontal separator t...

Embodiment 2

[0111] Except that the crusher used is a negative pressure crusher, the same method and device as in Example 1 were used to process red-flesh apples and obtain clear red-flesh apple juice.

[0112] The anthocyanin loss, polyphenol oxidase inhibition rate and 5-HMF generation rate of the obtained red flesh apple clear juice were measured. The results showed that the loss of anthocyanins was 15-16%, the inhibition rate of polyphenol oxidase was 89-91%, and the production rate of 5-HMF was 3.5-4.0mg / kg.

Embodiment 3

[0114] Except that enzyme inactivation and pre-concentration were carried out at 80-96° C. in a negative pressure evaporator, the same method and device as in Example 1 were used to process red-flesh apples and obtain red-flesh apple juice.

[0115] The anthocyanin loss, polyphenol oxidase inhibition rate and 5-HMF generation rate of the obtained red flesh apple clear juice were measured. The results showed that the loss of anthocyanins was 16-17%, the inhibition rate of polyphenol oxidase was 94-96%, and the production rate of 5-HMF was 3.5-3.9mg / kg.

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Abstract

The invention relates to the food processing field, particularly relates to a device for processing fruit and vegetables (such as red-flesh apples) containing high anthocyanin content. The device for processing the fruit and vegetables containing the high anthocyanin content is formed by a water seal breaking system which is formed by a raw material buffering tank (1), an elevator (2) and a breaker (3); the elevator (2) and the breaker (3) are airproof; a discharge hole (12) of the raw material buffering tank (1) is connected with a feed hole (21) of the elevator (2) in an airproof mode; the height of a discharge hole (22) of the elevator (2) is higher than a discharge hole (12) of the raw material buffering tank (1) and accordingly the raw material buffering tank (1) and the elevator (2) are formed into a U-shaped communicating vessel; the discharge hole (22) of the elevator (2) is connected with a feed hole (31) of the breaker (2) in an airproof mode. The invention also relates to a method for processing the fruit and vegetables containing the high anthocyanin content.

Description

technical field [0001] The invention relates to the field of food processing. In particular, the present invention relates to devices and methods for processing fruits and vegetables with high anthocyanin content, such as red-fleshed apples. Background technique [0002] Anthocyanidin, also known as anthocyanidin, is a kind of water-soluble natural pigment widely present in plants (especially flowering plants (angiosperms)) in nature. According to preliminary statistics, 27 families and 73 genera of plants contain anthocyanins. Anthocyanins are flavonoids, which are also the main coloring substances in plant petals. Most of the colorful colors of fruits, vegetables, and flowers are related to them. Anthocyanins make the petals colorful under different pH conditions of plant cell vacuoles. content is positively correlated. [0003] There are currently more than 20 known anthocyanins, mainly present in plants: geranium pigment (Pelargonidin), cyanidin or hibiscus pigment (...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23N1/02A23L2/02A23L2/84
Inventor 史永辉任为聪薛莲胡柳张德超田伟吴津容
Owner ZHEJIANG YANGSHENGTANG IND DEV
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