A method for processing apple juice capable of inhibiting enzymatic browning
A processing method and technology of apple juice, which is applied in the field of food processing, can solve problems such as the inability to meet the high-efficiency, high-quality, and green processing requirements of apple juice, and achieve the maintenance of nutritional components and sensory quality, inactivation of enzyme activity, and prevention of browning The effect that occurs
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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 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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