Technology for keeping freshness of red bayberry juice

Abstract

The invention relates to a technology for keeping freshness of a red bayberry juice. The technology is characterized in that the red bayberry juice is subjected to superhigh pressure treatment under condition of 300-600 MPa, pressure maintaining time is 5-10 minutes; pressure relief is carried out, and then the red bayberry juice processed by superhigh pressure is placed under storage condition of 4-25 DEG C for storage. The fresh-keeping technology can kill the microbe in the red bayberry juice, and can maintain the sensory quality and nutrition quality of the red bayberry juice.

Description

technical field

[0001] The invention relates to a food processing technology, in particular to an ultra-high pressure processing technology of red bayberry juice. Background technique

[0002] Waxberry (Myrica rubra Sieb.et Zucc.) is a traditional specialty fruit in my country. It has unique flavor and rich nutrition, and is deeply loved by consumers. However, because it is produced in the rainy season, the harvest period is short and there is no coat package, it is easy to be corrupted by the external environment, and it is difficult to keep fresh. The red bayberry is processed into red bayberry juice, which is convenient to eat and maintains the original flavor and nutrition of the red bayberry, and solves the outlet problem of the red bayberry market. Juices are traditionally processed by thermal treatments such as pasteurization and commercial sterilization. However, although heat treatment can kill the microorganisms in the fruit juice, it will cause great damage to t...

Examples

Embodiment 1

[0026] The bayberry juice was subjected to ultra-high pressure treatment (300MPa, 400MPa, 500MPa, 5min), and the blood pressure was measured immediately after treatment (day 0), storage at 25°C on the 4th and 8th day, and storage at 4°C on the 14th and 25th day. The total number of bacterial colonies. The specific results are shown in Table 1 and Table 2.

[0027] Table 1 The logarithmic value of the total number of colonies in bayberry juice after treatment under storage conditions of 25°C

[0028]

[0029] It can be seen from Table 1 that as the pressure increases, the total number of bacteria tends to decrease, and after 500MPa, 5min ultra-high pressure treatment, bayberry juice can meet the GB19297-2003 fruit and vegetable juice beverage hygienic standard - the total number of colonies is ≤ 100 / ml, And the total number of colonies showed an overall downward trend.

[0030] Table 2 The logarithmic value of the total number of colonies in bayberry juice after treatment ...

Embodiment 2

[0034] Objective: To detect the effect of pressure on the quality of bayberry juice in ultra-high pressure treatment

[0035] Red bayberry juice was treated under ultra-high pressure conditions of 400, 500, and 600 MPa respectively, and the holding time was 10 min. The results of ultra-high pressure treatment at different pressure levels on pH and soluble solids (°Brix) during the storage period (4°C and 25°C) of red bayberry juice were obtained. The specific results are shown in Table 3 and Table 4. And the impact on color, anthocyanin, ascorbic acid, the specific results are shown in Table 5.

[0036] The color (L, a, b values) of bayberry juice was measured at room temperature by the reflection mode of a colorimeter (CR-300, Minolta, Japan). The total color difference (ΔE) is calculated by the following formula:

[0037] ΔE=[(L-L0)2+(a-a0)2+(b-b0)2]1 / 2 (1)

[0038] Among them, L represents the brightness value; a represents the redness value; b represents the yellowness ...

Embodiment 3

[0052] Objective: To detect the effect of different holding time on the quality of bayberry juice in ultra-high pressure treatment.

[0053] Red bayberry juice was treated with 500MPa ultra-high pressure for 5, 10 and 15 minutes respectively, and the results of the effects of ultra-high pressure treatment at different times on pH and soluble solids (°Brix) during the storage period (4°C and 25°C) of bayberry juice were obtained. The results are shown in Table 6 and Table 7. And the impact on color, anthocyanin and ascorbic acid, the specific results are shown in Table 8.

[0054] Table 6 Effects of ultra-high pressure treatment with different holding times on pH and soluble solids (°Brix) of red bayberry juice during storage (4°C)

[0055]

[0056] Table 7 Effects of ultra-high pressure treatment with different holding times on pH and soluble solids (°Brix) of red bayberry juice during storage (25°C)

[0057]

[0058] It can be seen from Table 6 and Table 7 that three ...

technical field

[0001] The invention relates to a food processing technology, in particular to an ultra-high pressure processing technology of red bayberry juice. Background technique

[0002] Waxberry (Myrica rubra Sieb.et Zucc.) is a traditional specialty fruit in my country. It has unique flavor and rich nutrition, and is deeply loved by consumers. However, because it is produced in the rainy season, the harvest period is short and there is no coat package, it is easy to be corrupted by the external environment, and it is difficult to keep fresh. The red bayberry is processed into red bayberry juice, which is convenient to eat and maintains the original flavor and nutrition of the red bayberry, and solves the outlet problem of the red bayberry market. Juices are traditionally processed by thermal treatments such as pasteurization and commercial sterilization. However, although heat treatment can kill the microorganisms in the fruit juice, it will cause great damage to t...

Examples

Embodiment 1

[0026] The bayberry juice was subjected to ultra-high pressure treatment (300MPa, 400MPa, 500MPa, 5min), and the blood pressure was measured immediately after treatment (day 0), storage at 25°C on the 4th and 8th day, and storage at 4°C on the 14th and 25th day. The total number of bacterial colonies. The specific results are shown in Table 1 and Table 2.

[0027] Table 1 The logarithmic value of the total number of colonies in bayberry juice after treatment under storage conditions of 25°C

[0028]

[0029] It can be seen from Table 1 that as the pressure increases, the total number of bacteria tends to decrease, and after 500MPa, 5min ultra-high pressure treatment, bayberry juice can meet the GB19297-2003 fruit and vegetable juice beverage hygienic standard - the total number of colonies is ≤ 100 / ml, And the total number of colonies showed an overall downward trend.

[0030] Table 2 The logarithmic value of the total number of colonies in bayberry juice after treatment ...

Embodiment 2

[0034] Objective: To detect the effect of pressure on the quality of bayberry juice in ultra-high pressure treatment

[0035] Red bayberry juice was treated under ultra-high pressure conditions of 400, 500, and 600 MPa respectively, and the holding time was 10 min. The results of ultra-high pressure treatment at different pressure levels on pH and soluble solids (°Brix) during the storage period (4°C and 25°C) of red bayberry juice were obtained. The specific results are shown in Table 3 and Table 4. And the impact on color, anthocyanin, ascorbic acid, the specific results are shown in Table 5.

[0036] The color (L, a, b values) of bayberry juice was measured at room temperature by the reflection mode of a colorimeter (CR-300, Minolta, Japan). The total color difference (ΔE) is calculated by the following formula:

[0037] ΔE=[(L-L0)2+(a-a0)2+(b-b0)2]1 / 2 (1)

[0038] Among them, L represents the brightness value; a represents the redness value; b represents the yellowness ...

Embodiment 3

[0052] Objective: To detect the effect of different holding time on the quality of bayberry juice in ultra-high pressure treatment.

[0053] Red bayberry juice was treated with 500MPa ultra-high pressure for 5, 10 and 15 minutes respectively, and the results of the effects of ultra-high pressure treatment at different times on pH and soluble solids (°Brix) during the storage period (4°C and 25°C) of bayberry juice were obtained. The results are shown in Table 6 and Table 7. And the impact on color, anthocyanin and ascorbic acid, the specific results are shown in Table 8.

[0054] Table 6 Effects of ultra-high pressure treatment with different holding times on pH and soluble solids (°Brix) of red bayberry juice during storage (4°C)

[0055]

[0056] Table 7 Effects of ultra-high pressure treatment with different holding times on pH and soluble solids (°Brix) of red bayberry juice during storage (25°C)

[0057]

[0058] It can be seen from Table 6 and Table 7 that three ...

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