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Flat peach juice flavoring method

A flat peach and enzymatic hydrolysis technology, which is applied in the field of beverage processing, can solve the problems that cannot fundamentally solve the problem of flat peach juice flavor, etc., and achieve the effects of increasing market competitiveness, improving similarity, and improving aroma components

Active Publication Date: 2015-11-18
SHAANXI NORMAL UNIV +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the method of adding flavoring agent to increase flavor after heat sterilization is not high in cost, the fragrance of flat peach juice obtained by improving flavor through additives is very different from the fragrance of flat peach crude oil, which cannot fundamentally solve the problem of flavor of flat peach juice , which is also a common problem in the application of additives in the food field

Method used

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  • Flat peach juice flavoring method
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  • Flat peach juice flavoring method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Add 0.65g of β-glucosidase (1.3U / g) to 100g of raw material of peach juice after pasteurization (80°C, 30min), adjust the pH to 5.5, raise the temperature to 70°C for 55min, and stop the reaction to obtain a fruity aroma Intense, brightly colored peach juice product.

[0027] The flavored flat peach juice includes the following components in mass fraction: 6.0% of methyl acetate, 24% of hexyl acetate, and 1% of phenylethyl alcohol.

Embodiment 2

[0029] Add 0.66g of β-glucosidase (1.3U / g) to 100g of peach juice raw material after pasteurization (80°C, 30min), adjust the pH to 6.0, raise the temperature to 74°C and react for 51min, then terminate the reaction to obtain a fruity aroma Intense, brightly colored peach juice product.

[0030] The flavored peach juice includes the following components in mass fractions: 8.0% methyl acetate, 24% hexyl acetate, and 1.5% phenylethyl alcohol.

Embodiment 3

[0032] Add 0.70g of β-glucosidase (1.3U / g) to 100g of raw material of peach juice after pasteurization (80°C, 30min), adjust the pH to 6.0, raise the temperature to 75°C and react for 52min, then terminate the reaction to obtain a fruity aroma Intense, brightly colored peach juice product.

[0033] The aroma-enhanced flat peach juice includes the following components in mass fractions: 7% methyl acetate, 22% hexyl acetate, and 1.2% phenylethyl alcohol.

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Abstract

The present invention discloses a flat peach juice flavoring method comprising the following steps: 0.60-0.80 parts by weight of beta-glucosidase is added into 100 parts by weight of heat sterilized flat peach juice to conduct enzymolysis and obtain the flavoring flat peach juice. The enzymolysis conditions are as follows: the pH value is 5.5-6.5, the enzymolysis temperature is 70-75 DEG C, and the reaction time is 50-55min. The flat peach juice flavoring method can achieve the bonding-state aroma substance release of the heat sterilized flat peach juice and improve the flavor of the heat sterilized flat peach juice.

Description

technical field [0001] The invention relates to the field of beverage processing, in particular to a method for increasing the flavor of flat peach juice. Background technique [0002] The sterilization of flat peach juice mainly adopts thermal sterilization technology, such as: pasteurization, high temperature sterilization, and ultra-high temperature instantaneous sterilization technology. Thermal sterilization technology is characterized by low cost, high efficiency, and low equipment requirements, but thermal sterilization leads to most of the characteristics of flat peach juice. The aroma components are lost, and cooking and off-flavor flavors are produced, and the quality is obviously reduced. Therefore flat peach fruit juice drink is at a clear disadvantage in market competition, the market share is very low, and popularity among consumers is not high. As a result, the market value of flat peaches cannot be reflected, the industrial chain of flat peaches is difficult...

Claims

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Application Information

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IPC IPC(8): A23L2/84
CPCA23L2/84
Inventor 田洪磊詹萍王鹏张海轮张洪安吴江超
Owner SHAANXI NORMAL UNIV
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