A preparation method of lychee juice rich in gamma-aminobutyric acid and lychee juice

A technology of lychee juice and aminobutyric acid, applied in the functions of food ingredients, food processing, food science and other directions, can solve the problems that have not been seen before, and achieve the effect of enriching nutrition and enriching the market.

Active Publication Date: 2017-01-11
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But there is no patent application for lychee juice or mixed fruit juice rich in GABA

Method used

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  • A preparation method of lychee juice rich in gamma-aminobutyric acid and lychee juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of lychee juice rich in gamma-aminobutyric acid, wherein the lychee variety used is Huaizhi, and the specific steps are as follows:

[0035]S1. Enrichment treatment of lychees: Select 100kg of fresh, ripe, bright-colored, plump, insect-free and undamaged lychees, soak them in 500kg of ice water for 12 minutes, drain the water for 10 minutes, seal them in plastic film bags, and pass through the cold chain. Or non-refrigerated low-temperature short-term storage and transportation (the specific condition is storage and transportation at a low temperature of 2°C for 2 days) to obtain GABA-enriched litchi raw materials.

[0036] S2. Cleaning: The raw materials are cleaned with soaking and spraying equipment before juicing to remove surface dirt, microorganisms and residual pesticides of litchi shells.

[0037] S3. Peeling: Manual peeling uses stainless steel pliers or clip sleeves for peeling. For mechanical peeling, the conveyor belt is connected to th...

Embodiment 2

[0042] A preparation method of lychee juice rich in gamma-aminobutyric acid, wherein the lychee variety used is Heiye, and the specific steps are as follows:

[0043] S1. Enrichment treatment of lychees: select 100kg of fresh, ripe, bright-colored, plump, non-worm-eaten and non-damaged lychees, soak them in 500kg of ice water for 13 minutes (the time used for specific lychees varies), and drain the water for 10 minutes , packed in plastic film bags, stored and transported in a cold chain or non-refrigerated low temperature for a short period of time (the specific condition is to store and transport at a low temperature of 3°C for 3 days) to obtain GABA-enriched litchi raw materials.

[0044] S2. Same as S2 in Example 1.

[0045] S3. Same as S3 in Example 1.

[0046] S4. is the same as S4 in embodiment 1.

[0047] S5. is the same as S5 in Example 1.

[0048] S6. Sterilization and storage: Litchi raw juice is filtered, rapidly heated to inactivate enzyme activity (specificall...

Embodiment 3

[0050] A preparation method of lychee juice rich in gamma-aminobutyric acid, wherein the lychee variety used is Feizixiao, and the specific steps are as follows:

[0051] S1. Enrichment treatment of lychee: select 100kg of fresh, ripe, bright-colored, plump, non-worm-eaten and non-damaged lychee fruits, soak them in 500kg of ice water for 15 minutes (the time used for specific lychee varieties is different), and drain the water for 10 minutes , packed in plastic film bags, and stored in a cold chain or non-refrigerated low temperature for a short period of time (the specific condition is to store and transport at a low temperature of 4°C for 3 days) to obtain GABA-enriched litchi raw materials.

[0052] S2. Same as S2 in Example 1.

[0053] S3. is the same as S3 in embodiment 1.

[0054] S4. is the same as S4 in embodiment 1.

[0055] S5. is the same as S5 in embodiment 1.

[0056] S6. Sterilization and storage: Litchi raw juice is filtered, rapidly heated to inactivate enz...

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Abstract

The invention relates to the field of juice processing, and specifically discloses a preparation method of litchi juice rich in gamma-aminobutyric acid and the litchi juice. The preparation method disclosed by the invention comprises the following steps: rapidly soaking the collected fresh and mature litchi with ice water, draining and packaging, then storing and transporting GABA enriched in litchi for 1-5 days at 1-5 DEG C to obtain litchi raw material rich in gamma-aminobutyric acid; then combining with a specific juicing process to obtain the litchi juice rich in GABA. The enrichment method disclosed by the invention is simple and low in cost, and the content of GABA in the enriched litchi fruits is high; the obtained litchi juice is rich in GABA from litchi, does not need additives, can meet the daily needs of people, and can be used as a base material of GABA functional foods; the obtained litchi juice can also be added with other juices and processed into mixed juice drinks, and the mixed juice drinks overcome the defects of monotonous fragrance and taste of single juices, enrich the drink market, and meet the needs of the drink industry and consumers.

Description

technical field [0001] The invention relates to the field of fruit juice processing, in particular to a preparation method of lychee juice rich in gamma-aminobutyric acid and the lychee juice. Background technique [0002] Amino acid is the basic unit of biological functional macromolecular protein, and also a kind of bioactive components existing in tissues, which plays an important role in the metabolism, growth, maintenance and repair of tissues. [0003] γ-aminobutyric acid (hereinafter referred to as "GABA") is a naturally occurring functional amino acid widely distributed in organisms. Recent studies have shown that GABA is an inhibitory transmitter substance in the central nervous system. It is one of the most important neurotransmitters in brain tissue (Wan Xuancai 1999; Okada Chuji 2001), and participates in various metabolic and physiological activities in the human body: GABA plays an important role in the process of learning and memory, as well as in the formatio...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L2/12A23L33/00
CPCA23L2/04A23L33/00A23V2002/00A23V2200/30A23V2300/50
Inventor 胡卓炎余小林赵雷陈厚彬
Owner SOUTH CHINA AGRI UNIV
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