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Method for inhibiting apple juice browning through malic acid

A technology of malic acid and apple juice, which is applied in the field of malic acid to inhibit the browning of apple juice, which can solve the problems of taste change and generation of flocs, and achieve the effect of strong applicability, simple operation method and remarkable effect

Inactive Publication Date: 2016-06-01
刘世东
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Problems solved by technology

[0005] The purpose of the present invention is to provide a method for inhibiting the browning of apple juice by malic acid, which can solve the problem of taste changes caused by the treatment of other components and the production of flocs in physical treatment through the treatment of the original components of apples.

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  • Method for inhibiting apple juice browning through malic acid

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Embodiment 1

[0024] The method that malic acid suppresses apple juice browning, concrete steps are as follows:

[0025] 1) Selection of raw materials: Among the fresh apples picked in October 2015, 100 kg of apples with uniform size, no pests and diseases, and no mechanical damage were selected as raw materials for fruit juice processing;

[0026] 2) Preparation of malic acid solution: configure 0.5-0.75% malic acid aqueous solution according to the mass concentration;

[0027] 3) Fruit cleaning: wash off the dust and foreign matter attached to the peel with clean water, and then dry it in the air for 2 to 3 hours at a temperature of 15-20°C to remove the moisture attached to the peel;

[0028] 4) Peeling and core removal: After the cleaned apples are mechanically peeled and cored, the pulp is washed with tap water for 2 to 3 times to remove the dirt on the pulp;

[0029] 5) Cut into pieces: cut the apple fruit into a volume of 6-10cm 3 small pieces of fruit, washed once with clean water...

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Abstract

The invention discloses a method for inhibiting apple juice browning through malic acid and belongs to the technical field of fruit processing. A malic acid aqueous solution with the concentration being 0.5-0.75% is used, apple flesh is diced, soaked, pulped and smashed, and the browning inhibition rate can reach 50.20%. Malic acid is used for preventing browning of apple juice, and malic acid is the original component in apples and low in addition concentration, so that original taste of apples is kept to the largest extent; the apples are processed before being pulped so that floccule cannot occur and the quality of the juice can be high.

Description

technical field [0001] The invention belongs to the technical field of fruit processing, in particular to a method for inhibiting browning of apple juice by malic acid. Background technique [0002] Apple is the fruit with the largest output in my country. It is rich in soluble nutrients, mainly sucrose, reducing sugar, protein, fat, phosphorus, iron, potassium and other substances; it also contains malic acid, quinic acid, citric acid, tartaric acid, and tannin. Acid, pectin, cellulose, B vitamins, vitamin C and trace elements, the edible part exceeds 76%, and is easily absorbed by the body. Medical research shows that apples can prevent obesity, whiten teeth, detoxify and nourish skin, and whiten skin. It is a natural beauty care product. [0003] With the adjustment of my country's agricultural structure, the planting area of ​​apple trees continues to increase, and the apple output increases accordingly, which makes the apple surplus phenomenon serious. However, the appl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/44
CPCA23L2/44
Inventor 刘世东
Owner 刘世东
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