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Method for producing grapefruit juice by employing ultra-high pressure technology

An ultra-high pressure technology, grapefruit juice technology, applied in ultra-high pressure food processing, food extraction, food science and other directions, can solve the problems of unequal output and deep processing utilization, limit and restrict the economic benefits of grapefruit, etc., to achieve strong antioxidant capacity, Not easy to brown and improve the effect of research progress

Inactive Publication Date: 2015-08-19
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disequilibrium between output and deep processing and utilization limits and restricts the economic benefits that pomelo can bring

Method used

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  • Method for producing grapefruit juice by employing ultra-high pressure technology
  • Method for producing grapefruit juice by employing ultra-high pressure technology
  • Method for producing grapefruit juice by employing ultra-high pressure technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, utilize ultra-high pressure technology to produce pomelo juice and performance test thereof:

[0024] 1. Production of grapefruit juice using ultra-high pressure technology:

[0025] 1) Preparation of grapefruit juice: Pick grapefruits and weigh them, peel them, separate the inner and outer pericarps to obtain pulp, squeeze the juice with a screw juicer, and squeeze the pulp residue twice. Finally, filter through four layers of gauze, and continuously centrifuge at 2000r / min to obtain grapefruit juice. Mix the grapefruit juice evenly, put it into 60mL EVOH plastic bottles, tighten it by hand, and put it in a 4°C freezer for temporary storage for testing;

[0026] 2) HHP treatment: place the filled pomelo juice in the HHP sterilization equipment container, treat it at room temperature at 550MPa for 10min, and the average pressure increase rate and average pressure relief rate are 120MPa / min and 500MPa / min respectively;

[0027] 2. Performance test of grap...

Embodiment 2

[0057] Embodiment 2, utilize ultra-high pressure technology to produce pomelo juice and performance test in the process of its storage period:

[0058] Produce grapefruit juice with full reference to the preparation method in Example 1, and measure the main quality changes of grapefruit juice in the storage period process;

[0059] The performance test indicators during the storage period are as follows:

[0060] 1) Determination of the number of microorganisms: Stored at 4°C for 30 days, the samples obtained by HHP treatment did not detect the growth of mold and yeast, and the total number of colonies did not increase significantly, which met the national "Hygienic Standards for Fruit and Vegetable Juice Beverages" (GB19297-2003) Requirements for relevant microbial indicators (less than 2log10cfu / mL). It shows that the pomelo juice treated with HHP has good microbial stability during storage.

[0061] 2) Color measurement: Stored at 4°C for 30 days, with the prolongation of...

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Abstract

The invention relates to a method for producing a grapefruit juice by employing an ultra-high pressure technology. The method comprises the following steps: (1) preparation of grapefruit juice: sequentially squeezing, filtering and centrifuging grapefruit pulp to obtain the grapefruit juice; and 2) ultra-high pressure treatment: carrying out ultra-high pressure treatment on the grapefruit juice obtained in the step (1) at 400-600MPa for 5-10 minutes, so as to obtain the grapefruit juice which is subjected to ultra-high pressure treatment. The low-temperature and high-quality grapefruit juice which is not easy to brown, high in acidity, rich in Vc and phenolic substances and high in antioxidant ability is produced in a low-temperature storage condition of 4 DEG C; the nutrients, the quality and the functions of the grapefruit juice are well protected; the progress of research on marketization and commercialization of related HHP (high-hydrostatic pressure) techniques is improved; a certain theoretical basis is provided for development and industrial application of the low-temperature and high-quality grapefruit juice; and meanwhile, the method provided by the invention is also applicable to production of other ultra-high pressure fruit juice products.

Description

technical field [0001] The invention belongs to the field of food industry, and in particular relates to a method for producing grapefruit juice by using ultra-high pressure technology. Background technique [0002] Ultra-high pressure technology (High Hydrostatic Pressure Processing, HHP) can be roughly divided into two types: static ultra-high pressure and dynamic ultra-high pressure. Static ultra-high pressure refers to the use of 100-1000MPa pressure to process food placed in an ultra-high pressure treatment chamber at room temperature or under mild heating conditions. Water or other liquids are used as pressurized media. The highest pressure point is kept statically for a certain period of time to denature and inactivate polymers such as proteins that maintain the life activities of microorganisms, thereby achieving the purpose of food sterilization. Due to the high cost of ultra-high pressure containers, static ultra-high pressure sterilization technology is generally...

Claims

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Application Information

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IPC IPC(8): A23L2/06
CPCA23L2/06A23V2002/00A23V2300/14A23V2300/46
Inventor 廖小军高歌解晚晴王永涛
Owner CHINA AGRI UNIV
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