Apple juice processing method for suppressing enzymatic browning

A processing method and technology of apple juice, which is applied in the field of food processing, can solve the problems that cannot meet the high-efficiency, high-quality, and green environmental protection processing requirements of apple juice, and achieve the effect of maintaining nutritional components and sensory quality, improving color quality, and avoiding impact

Active Publication Date: 2016-07-06
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods cannot meet the processing needs of the apple juice processing industry for high efficiency, high quality, and environmental protection.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A method for processing apple juice capable of inhibiting enzymatic browning, the steps are as follows:

[0019] 1) Wash and slice the apples, squeeze the juice and separate the juice residue to obtain turbid apple juice, and put it into a clean open container;

[0020] 2) Add 0.002g / ml β-cyclodextrin to the apple juice, and place it in an ultrasonic treatment kettle, 2 Ultrasonic power density ultrasonic treatment for 20min;

[0021] 3) Material output: take out the apple juice, and quickly deoxidize and seal it.

[0022] A spectrophotometer was used to measure the absorbance of the apple juice at 420 nm. The results showed that the apple juice had a uniform color, its absorbance was 50% of that of the untreated sample, the degree of browning was reduced by 50%, and the stable period was up to 8 months.

Embodiment 2

[0024] A method for processing apple juice capable of inhibiting enzymatic browning, the steps are as follows:

[0025] 1) Wash and slice the apples, squeeze the juice and separate the juice residue, and collect the apple juice;

[0026] 2) Add 0.008g / ml β-cyclodextrin to the apple juice, and put it in an ultrasonic treatment kettle, 2 Ultrasonic power density ultrasonic treatment 5min;

[0027] 3) After stopping the ultrasound, take out the apple juice, and quickly deoxygenate and seal it to obtain the product.

[0028] A spectrophotometer was used to measure the absorbance of the apple juice at 420 nm. The results showed that the apple juice had a uniform color, its absorbance was 40% of that of the untreated sample, the degree of browning was reduced by 60%, and the stable period reached 6 months.

Embodiment 3

[0030] A method for processing apple juice capable of inhibiting enzymatic browning, the steps are as follows:

[0031] 1) Wash and slice the apples, squeeze the juice and separate the juice residue, and collect the apple juice;

[0032] 2) Add 0.004g / ml β-cyclodextrin to the apple juice, and place it in an ultrasonic treatment kettle, 2 Ultrasonic power density ultrasonic treatment for 15min;

[0033] 3) After stopping the ultrasound, take out the apple juice, and quickly deoxygenate and seal it to obtain the product.

[0034] A spectrophotometer was used to measure the absorbance of the apple juice at 420 nm. The results showed that the apple juice had a uniform color, its absorbance was 20% of that of the untreated sample, the degree of browning was reduced by 80%, and the stable period reached 10 months.

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PUM

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Abstract

The invention discloses an apple juice processing method for suppressing enzymatic browning. The apple juice processing method comprises the following steps: adding 0.002 to 0.008 g / ml of beta-cyclodextrin into apple juice, putting the mixture into an ultrasonic treatment kettle, and performing ultrasonic treatment at the ultrasonic power density of 40 to 100 W / cm2 for 5 to 20 min. According to the processing method, the activity of enzyme can be passivated under relatively lower temperature to suppress the enzymatic browning and avoid the influence caused by thermal processing on the physical and chemical properties of the apple juice, so that the nutritional components and the sensory quality of the apple juice can be better retained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an apple juice processing method capable of inhibiting enzymatic browning. Background technique [0002] Apple juice is one of the main processed products of apples, and its good color is an important quality indicator. Due to the high activity of browning-related enzymes in apples, the browning of apple juice has always been a key factor restricting the deep processing of apples. Enzymatic browning refers to the reaction process in which browning-related proteins such as polyphenol oxidase (PPO) catalyze the oxidation of phenolic substrates to form quinones under aerobic conditions, and the quinones are further aggregated into melanin. Enzymatic browning not only causes the deterioration of the color of fruit and vegetable juice, but also leads to the decline of flavor and quality. [0003] At present, physical and chemical methods are usually used to inhib...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/52A23L29/30A23L5/30
CPCA23L2/02A23L2/04A23L2/52A23V2002/00A23V2250/5112
Inventor 胡婉峰刘凤霞唐蜜王鲁峰徐晓云潘思轶
Owner HUAZHONG AGRI UNIV
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