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Method for increasing content and oxidation resistance of nutritional ingredients in mango juice

A technology of anti-oxidation ability and nutritional components, which is applied in the direction of food components as antimicrobial preservation, function of food components, food components, etc. It can solve the problems of browning and precipitation of NFC mango juice

Inactive Publication Date: 2016-06-01
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

NFC mango juice meets current people’s requirements for food safety and nutritional health, but the shelf life of NFC mango juice without sterilization treatment is only 1 to 2 days, and traditional heat sterilization technology is likely to cause browning and precipitation of NFC mango juice

Method used

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  • Method for increasing content and oxidation resistance of nutritional ingredients in mango juice
  • Method for increasing content and oxidation resistance of nutritional ingredients in mango juice
  • Method for increasing content and oxidation resistance of nutritional ingredients in mango juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Select Tainong mangoes as raw materials, and proceed as follows:

[0055] 1) Cleaning of raw materials: select ripe fresh Tainong mangoes, remove the pits and skins, and cut into pieces to obtain mango pulp.

[0056] 2) Beating and extracting juice: adding water to beat the mango pulp (mango pulp: water = 1:3) to obtain the original mango juice.

[0057] 3) Color protection: refer to the GB2760-2011 food additive use standard, use ascorbic acid raw mango juice for color protection, and the amount of sodium ascorbate added is 5‰ of the original mango juice;

[0058] Seasoning: refer to the GB2760-2011 food additive use standard, use food additives to add sodium ascorbate to the original mango juice for seasoning, the final seasoning formula is to add 2.0g of white sugar and 0.1g of citric acid aqueous solution with a concentration of 20% to every 100mL of original mango juice , to get NFC mango juice.

[0059] 4), ultra-high pressure homogenization treatment: use bacte...

Embodiment 2

[0082] Select Tainong mangoes as raw materials, and proceed as follows:

[0083] (1) Cleaning of raw materials: select ripe fresh Tainong mangoes, remove the pits and skins, and cut them into pieces to obtain mango pulp.

[0084] (2) Beating and extracting juice: adding water to the mango pulp (mango pulp: water = 1:3) to obtain the original mango juice.

[0085] (3) Color protection: with reference to the GB2760-2011 standard for use of food additives, the original mango juice with ascorbic acid is used for color protection, and the amount of sodium ascorbate added is 5‰ of the original mango juice.

[0086] Seasoning: referring to the GB2760-2011 standard for the use of food additives, use food additives to season the original mango juice. The final seasoning formula is to add 2.0g of white sugar and 0.1g of citric acid aqueous solution with a concentration of 20% to every 100mL of original mango juice; get NFC mango juice.

[0087] (4), ultra-high pressure homogenization ...

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Abstract

The invention discloses a method for increasing content and oxidation resistance of nutritional ingredients in mango juice, comprising the following steps: peeling and denucleating mango to obtain mango pulps; mixing and pulping the mango pulps and water at the mass ratio of 1:0.5-5 to prepare and obtain original mango juice; adding color fixative and flavoring agent into the original mango juice, wherein the color fixative is one of sodium ascorbate, iso-ascorbyl sodium, sodium sulfite and D-gluconic acid-delta-lactone, and the flavoring agent is one or more of saccharose, honey and citric acid; subjecting the original mango juice added with the color fixative and the flavoring agent to super high-pressure homogenization treatment and thermal treatment at the same time to obtain the mango juice, wherein the pressure and temperature for the superhigh-pressure homogenization treatment are 150-220MPa and 40-60 DEG C respectively, the flow rate of the superhigh-pressure homogenization treatment is 2.1L / h, the temperature of the thermal treatment is 40-60 degrees centigrade, and the flow rate of the thermal treatment is 2.1L / h. According to the method disclosed by the invention, the content and the oxidation resistance of nutritional ingredients such as vitamin, total phenols, carotene, anthocyanin, mineral substances and the like in mango juice can be increased effectively at the same time that microbes are killed effectively.

Description

technical field [0001] The invention relates to a method for improving the content of nutrients and antioxidant capacity in mango juice. Background technique [0002] Thermal sterilization is a traditional sterilization method for fruit and vegetable juices. It can effectively kill microorganisms in fruit and vegetable juices through thermal effects. Because of its economical and effective reasons, it has been widely used in fruit and vegetable juice processing. However, the higher temperature in the thermal sterilization process often destroys the color, taste, flavor and nutritional content of fruit and vegetable juices. With the continuous improvement of people's requirements for food quality, non-thermal processing technology has emerged as the times require. Non-thermal processing technology mainly achieves the effect of sterilizing and inactivating enzymes through physical effects such as high voltage, electric field, and magnetic field. The temperature during process...

Claims

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Application Information

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IPC IPC(8): A23L2/42
CPCA23L2/42A23V2002/00A23V2200/10A23V2200/048A23V2250/032A23V2250/628A23V2300/46A23V2300/26
Inventor 周林燕毕金峰刘璇易建勇吴昕烨周沫关云静
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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