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Persimmon color retention agent and method for producing persimmon juice

A color-protecting agent and a technology for persimmons, which are applied in the field of persimmon color-protecting agents and the production of sweet persimmon juice, can solve problems such as browning prone to occur, and achieve good stability of physical and chemical properties, inhibition of browning, and high yield. Effect

Inactive Publication Date: 2015-11-25
HUANGGANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that sweet persimmon is prone to browning during processing, the invention provides a color-protecting agent formula for preventing sweet persimmon from browning and a method for producing sweet persimmon juice. The method is simple to operate and can maintain the nutrition of sweet persimmon Ingredients, Flavor and Original Color

Method used

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Embodiment Construction

[0011] The following describes in detail with reference to the specific embodiments of the present invention, but does not limit the protection scope of the present invention to this embodiment.

[0012] The preparation of color-retaining agent: an aqueous solution of 0.5% cysteine ​​(mass concentration, the same below), 0.1% persimmon flavonoids, 0.5% citric acid and 0.2% NaCl;

[0013] Preparation of enzymatic hydrolyzate: an aqueous solution of 0.025% pectinase and 0.025% tannase.

[0014] Adjusting pH: Both the color-retaining agent and the enzymatic hydrolyzate were adjusted to pH 4.5 with citric acid.

[0015] Wash and dry the persimmons, peel and core them, cut them into pieces with a diameter of no more than 1cm, soak them in a color protectant for 5 minutes, adjust the pH to 4.5 with citric acid during soaking, and squeeze them through a screw juicer. After the juice, it was hydrolyzed with an enzymatic hydrolysis solution at 32°C for 32 minutes, and then treated at ...

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Abstract

The invention relates to a persimmon color retention agent and a method for producing persimmon juice. The method comprises the following steps: cleaning persimmon fruits, and removing the peel and seed of the cleaned persimmon fruits for crushing; carrying out soaking with an aqueous solution I mixing cysteine, persimmon flavone, citric acid and NaCl; carrying out enzymolysis with an aqueous solution II mixing pectinase and tannase; carrying out natural clarification and filtration to obtain the persimmon juice. The method is simple, economical and practical; the impact of the whole process on the nutrition and flavor of persimmon is avoided; the persimmon juice can be prevented from browning, and the natural color and lustre (light red) of persimmon can be kept; the product stability and the juice yield are high.

Description

technical field [0001] The invention relates to a method for processing sweet persimmons, in particular to a persimmon color-protecting agent and a method for producing sweet persimmon juice. Background technique [0002] Sweet persimmons are highly adaptable and do not require high soil and climatic conditions. In my country, sweet persimmons are widely cultivated from south to north. Persimmon fruit is rich in tannins, carbohydrates, organic acids, vitamin C, carotene, flavonoids, triterpenoids and dietary fiber. In addition to fresh food, persimmons are also processed into dried persimmons, dried persimmons, and persimmon beverages. [0003] During the processing, the persimmons need to be peeled, seeded, and crushed. During these operations, the phenolic substances contained in sweet persimmons are prone to enzymatic browning, which oxidizes the phenolic substances and eventually forms dark brown aldehydes, which affects the quality and color of the product. Therefore...

Claims

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Application Information

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IPC IPC(8): A23L1/272A23L2/02A23L2/52A23L2/84A23L5/41
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/048A23V2250/032A23V2250/0616A23V2250/2116
Inventor 杨谷良王书珍肖云丽
Owner HUANGGANG NORMAL UNIV
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