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A kind of lemon juice production method effectively alleviating browning

The technology of a lemon juice and its production method is applied in the production field of lemon juice that can effectively reduce browning, and can solve problems such as harm to human health, and achieve the effects of facilitating absorption, reducing non-enzymatic browning, and increasing flavor

Active Publication Date: 2016-10-05
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although many studies have proved that sulfite has a good effect on reducing browning, but because residual sulfur dioxide is harmful to human health, it is very important to find a healthy and efficient method to reduce browning of lemon juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for producing lemon juice that effectively alleviates browning, comprising the following steps:

[0018] (1) Remove the skin of 100kg lemons, remove the seeds in the pulp, cut the pulp into pieces and squeeze the juice to obtain about 90kg of juice;

[0019] (2) add the sodium bicarbonate of 450g in lemon juice, make the pH value of lemon juice about 5;

[0020] (3) Sterilize the lemon juice with adjusted pH value, heat the juice to 90°C, keep stirring during the process, keep it for 10min to sterilize, and then cool it to below 40°C;

[0021] (4) inoculate 10 in the lemon juice obtained after cooling 5 cfu / ml Lactobacillus plantarum, after culturing for 48 hours, heat the juice to 90°C, keep it warm for 40 minutes to sterilize, and after cooling, obtain fermented lemon juice that effectively reduces browning.

Embodiment 2

[0023] A kind of production method of the lemon juice that effectively alleviates browning, comprises the following steps:

[0024] (1) Remove the skin of 100kg lemons, remove the seeds in the pulp, cut the pulp into pieces and squeeze the juice to obtain about 90kg of juice;

[0025] (2) add the sodium citrate of 900g in lemon juice, make the pH value of lemon juice about 5;

[0026] (3) Sterilize the lemon juice with adjusted pH value, heat the juice to 90°C, keep stirring during the process, keep it for 10min to sterilize, and then cool it to below 40°C;

[0027] (4) inoculate 10 in the lemon juice obtained after cooling 5 cfu / ml Leuconostoc enterococci, after culturing for 48 hours, heat the juice to 90°C, keep it warm for 40 minutes to sterilize, and after cooling, obtain fermented lemon juice that effectively reduces browning.

Embodiment 3

[0029] A kind of production method of the lemon juice that effectively alleviates browning, comprises the following steps:

[0030] (1) Remove the skin of 100kg lemons, remove the seeds in the pulp, cut the pulp into pieces and squeeze the juice to obtain about 90kg of juice;

[0031] (2) add the acidity regulator of 1350g in lemon juice, acidity regulator is made up of sodium citrate and sodium bicarbonate by mass ratio 1:1, makes the pH value of lemon juice about 5;

[0032] (3) Sterilize the lemon juice for pH adjustment, heat the juice to 95°C, keep stirring during the process, keep it for 10 minutes to sterilize, and then cool it to below 40°C;

[0033] (4) inoculate 10 in the lemon juice obtained after cooling 6 cfu / ml lactic acid bacteria, the lactic acid bacteria are composed of Lactobacillus plantarum and Leuconostoc enterococci in an equal ratio of 1:1. After 48 hours of cultivation, the juice is heated to 90°C and kept for 40 minutes to sterilize. After cooling, th...

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PUM

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Abstract

The invention discloses a method for producing lemon juice that can effectively reduce browning. The method uses lactic acid bacteria to consume carbonyl compounds such as glucose during growth, thereby reducing the occurrence of Maillard reaction. The present invention adopts lactic acid bacteria fermentation as a color-protecting method, which can not only reduce the occurrence of non-enzymatic browning to a certain extent, but also increase the nutritional value of the product, making nutrition more conducive to absorption. Sugar alcohol can be added to the fermented lemon juice to become a new type of healthy drink, which enriches the nutrition and increases the flavor of the drink. The invention has certain reference value for improving the quality of lemon juice and further developing the market of lemon products.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a method for producing lemon juice that can effectively reduce browning. Background technique [0002] Lemon is rich in niacin and other organic acids, and because of its sour taste, it has a strong bactericidal effect. In addition, lemons are rich in vitamin C, citric acid, malic acid, and various minerals needed by the human body, which are very beneficial to the human body. Studies have shown that regular consumption of lemons has certain preventive and auxiliary therapeutic effects on hypertension, heart disease, sepsis and other diseases. [0003] Since lemons are generally not stored for a long time after they are ripe, and they need to be stored at low temperature, they can be processed into lemon slices, lemon juice concentrate, etc. to obtain a longer storage period. [0004] Most of the lemon juices currently on the market are imported from foreign countries. During th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/58A23L2/60A23L29/30A23L33/00
CPCA23L2/02A23L2/52A23L2/60A23L2/84A23L33/00
Inventor 徐慧珏陈中林伟锋张月婷
Owner SOUTH CHINA UNIV OF TECH