Freshly squeezed fruit juice browning inhibiting and slowing method by using lemons

A technology for lemon juice and fruit juice, applied in the direction of food science and the like, can solve the problems of food safety threats of freshly squeezed juice, and achieve the effects of inhibiting and slowing down the browning of freshly squeezed juice, excellent nutritional quality and flavor quality, and good application potential.

Inactive Publication Date: 2015-10-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

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Method used

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  • Freshly squeezed fruit juice browning inhibiting and slowing method by using lemons
  • Freshly squeezed fruit juice browning inhibiting and slowing method by using lemons
  • Freshly squeezed fruit juice browning inhibiting and slowing method by using lemons

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 inhibits the method for slowing down the browning of freshly squeezed apple juice by lemon

[0023] (1) Preparation of lemon juice: select fresh and non-damaged lemons, wash and slice them and place them in a grinder, add 380mL of water to each lemon (100g), crush and beat, and filter to obtain lemon juice;

[0024] (2) Preparation of freshly squeezed apple juice: select fresh and undamaged apples, wash, peel (core) and divide, add lemon juice at a weight ratio of 3:1, directly beat and filter to obtain apple juice;

[0025] (3) Freshly squeezed apple juice products: Freshly squeezed apple juice is diluted, blended, seasoned, filled into aseptic containers, and sold directly to customers in stores.

[0026] The detection operation of lemon inhibiting and slowing down the browning effect of freshly squeezed apple juice is as follows: take 10mL of freshly squeezed apple juice with lemon juice and 10mL of freshly squeezed apple juice without lemon juice, put t...

Embodiment 2

[0028] Embodiment 2 inhibits the method for slowing down the browning of freshly squeezed peach juice by lemon

[0029] (1) Preparation of lemon juice: select fresh and non-damaged lemons, wash and slice them and place them in a grinder, add 450mL of water to each lemon (100g), crush and beat, and filter to obtain lemon juice;

[0030] (2) Preparation of freshly squeezed peach juice: select fresh and undamaged peaches, wash, peel (core) and divide, add lemon juice at a weight ratio of 5:1, beat directly, and filter to obtain peach juice;

[0031] (3) Products of freshly squeezed peach juice: the freshly squeezed peach juice is diluted, blended and seasoned and sold as a freshly squeezed peach juice drink.

[0032] The detection operation of lemon inhibiting and slowing down the browning effect of fresh-squeezed peach juice is as follows: take 10 mL of fresh-squeezed peach juice with lemon juice and 10 mL of fresh-squeezed peach juice without lemon juice, put them in a plate an...

Embodiment 3

[0035] Select fresh and undamaged peaches, apples and bananas, wash, peel (core) and divide them respectively as required, mix them according to the weight ratio of 1:1:3, and set aside.

[0036] Select fresh and undamaged lemons, wash and slice them, and directly add them to the divided fruits and vegetables according to the weight ratio of fruit:lemon 15:1, beat them together, filter to obtain freshly squeezed mixed juice, and sell them after dilution, blending and seasoning. The color of the freshly squeezed mixed juice hardly changed after being left at room temperature for 1 hour.

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PUM

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Abstract

The present invention discloses a freshly squeezed fruit juice browning inhibiting and slowing method by using lemons, and belongs to the technical field of fruit and vegetable processing. Fresh lemons are used as raw materials and added in the form of lemons or lemon juice during the preparation process of the freshly squeezed fruit juice to achieve the inhibition and slowing of the freshly squeezed fruit juice browning. The browning of the freshly squeezed fruit juice prepared by the method is effectively inhibited and slowed, and the addition of the lemons enables the fruit juice to have better nutritional quality and flavor quality. In addition, compared to traditional browning inhibiting and slowing method, the lemons are natural substances and free of potential safety hazard due to the use of additives, earnestly realize the health needs of "zero additive added" freshly squeezed fruit juice, and have a very good application potential in inhibiting and slowing the browning of the fresh fruit juice. The method is simple in preparation steps and low in cost, is very suitable for applications in the field of fresh fruit juice processing, and has broad applications and industrialization prospects.

Description

technical field [0001] The invention relates to a method for inhibiting and slowing down the browning of freshly squeezed fruit juice by lemon, and belongs to the technical field of fruit and vegetable processing. Background technique [0002] Fruits, vegetables and their processing, such as browning of cut fruit and vegetable pieces, fruit juices, fruit and vegetable drinks, and canned fruits and vegetables, are very common phenomena. Anti-browning, clarification, preservation of taste substances and nutrients of fruit juice are listed as the four major problems in processing fruit juice, especially in processing concentrated fruit juice. The browning of processed and stored fruits and vegetables not only affects the appearance value of the products, but more importantly, the original flavor, nutritional value and physiological activity of fruits and vegetables will also be greatly affected, and even lose their commodity value. [0003] Fruit juice browning is divided into...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52
CPCA23L2/02A23L2/52A23V2002/00
Inventor 陈海英崔政伟徐学明杨哪吴凤凤田耀旗陈明
Owner JIANGNAN UNIV
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