Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof
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A compound inhibitor, fruit and vegetable juice technology, applied in fruit and vegetable preservation, food preservation, food science and other directions, to achieve the effect of maintaining surface brightness, slowing browning, and well inhibiting browning
Inactive Publication Date: 2016-03-16
CHANGZHOU UNIV
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[0019] Example 1: Browning inhibition of fresh apple juice
[0020] (1) Selection of raw apples: choose fresh apples with fine and thick flesh, no mechanical damage, no disease, and no obvious browning of the skin.
[0021] (2) Preparation of compound inhibitor: fresh eggs are cooked and shelled, and 3.0g of egg whites are placed in a temperature-controllable and pH-controlled enzymatic hydrolysis reactor, and 30.0mL of distilled water is added; placed on a high-speed disperser and beaten evenly. Then add 0.5g flavour protease, 70.0mL distilled water, control the temperature at 55℃ in a magnetic stirring water bath, hydrolyze for 3h, then add 1.0g sodium carboxymethyl starch (CMS) and inactivate the enzyme at 100℃ for 10min, then centrifuge Centrifuge at 3000r / min for 10min on the machine, and store the supernatant in a refrigerator at 4°C for later use.
[0022] (3) Peeling: Peel the lotus root with a stainless steel knife. Requirements: Thorough removal of the skin layer, no exce...
Example Embodiment
[0027] Example 2: Browning inhibition of fresh apple slices
[0028] (1) Selection of raw apples: choose fresh apples with fine and thick flesh, no mechanical damage, no disease, and no obvious browning of the skin.
[0029] (2) Preparation of compound inhibitor: fresh eggs are cooked and shelled, and 3.0g of egg whites are placed in a temperature-controllable and pH-controlled enzymatic hydrolysis reactor, and 30.0mL of distilled water is added; placed on a high-speed disperser and beaten evenly. Then add 0.5g flavor protease, 70.0mL distilled water, control the temperature at 55℃ in a magnetic stirring water bath, hydrolyze for 3h, then add 1.0g sodium carboxymethyl starch (CMS) and inactivate the enzyme at 100℃ for 10min. Centrifuge at 3000r / min for 10min on a centrifuge, and take the supernatant and store it in a refrigerator at 4°C for later use.
[0030] (3) Peeling: Peel the lotus root with a stainless steel knife. Requirements: Thorough removal of the skin layer, no excessi...
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Abstract
The invention relates to a compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and a preparation method thereof, and belongs to the field of fruit and vegetable freshness retaining. The compound inhibitor is obtained by mixing supernate obtained by hydrolyzing proteins by protease and performing centrifugation with sodium carboxymethyl starch (CMS) according to a certain proportion, wherein CMS is directly used in inhibitor for fruit and vegetable browning for the first time. After fresh fruits and vegetables are peeled and sliced or juiced, a certain amount of the compound inhibitor is added, and the compound inhibitor is good in browning inhibition effect. Under the condition of normal temperature preservation and refrigeration preservation, the treated fresh sliced fruit and vegetable juice/fruit and vegetable slice can relieve browning or retain the brightness of the surface. According to the formula provided by the invention, the compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor can be used for effectively inhibiting browning of the fruit and vegetable juice/fruit and vegetable slice of lotus roots, apples and potatoes; the preparation method is simple; the effect is good; the inhibitor is safe, and has no side effect; meanwhile, the polypeptide component obtained by protein hydrolysis has a certain nutrition value, so that the compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor is suitable for being popularized and used in fruit and vegetable processed products.
Description
【Technical field】 [0001] The invention relates to a composite fruit and vegetable juice / fruit and vegetable slice browning inhibitor and a preparation method thereof, belonging to the field of fruit and vegetable preservation. 【Background technique】 [0002] After fresh fruits and vegetables are peeled, cut or squeezed, the fruit and vegetable tissue will be mechanically damaged, and the cutting surface or juice will be browned, which will not only seriously affect the appearance quality, nutritional content, flavor and shelf life of fresh fruits and vegetables, but also It also reduces its commercial value. Therefore, slowing down or inhibiting the browning of fruit and vegetable juices / fruit and vegetable slices has attracted more and more attention from researchers in recent years. [0003] At present, the main ways to prevent the browning of fresh-cut fruit and vegetable juices / fruit and vegetable slices are: lowering the pH value, adding citric acid and salt to the col...
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