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Method for inhibiting browning of fruit juice

A fruit juice and fruit technology, applied in the field of inhibiting browning of fruit juice, to achieve the effect of inhibiting polyphenol oxidase activity, good browning inhibition effect, and strong polyphenol oxidase activity

Inactive Publication Date: 2017-09-22
启东市惠鹤蔬果农地股份专业合作社
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  • Claims
  • Application Information

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Problems solved by technology

Common additives used to inhibit browning include sodium benzoate, cysteine, sulfite, citric acid, ascorbic acid, chloride and other chemical substances, except ascorbic acid, citric acid and sodium chloride, other anti-browning There are few reports on the application of pharmaceuticals in fruit juices

Method used

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  • Method for inhibiting browning of fruit juice

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Embodiment Construction

[0021] (1) Experimental method:

[0022] Using fresh pears as materials, the invention is used to suppress browning in fruit juice processing. The specific experimental process is as follows:

[0023] 1) Raw material selection: select pears with uniform fruit size, no pests and diseases, and no mechanical damage during the ripening stage as raw materials for fruit juice processing;

[0024] 2) Preparation of kojic acid solution: configure 0.5% to 0.75% kojic acid aqueous solution according to the mass concentration;

[0025] 3) Fruit cleaning: wash off the dust and foreign matter attached to the fruit peel with clean water;

[0026] 4) Peeling and removing the core;

[0027] 5) Cut the fruit into small pieces with a volume of about 8cm;

[0028] 6) Soak the cut fruit in 0.5%-0.75% kojic acid aqueous solution for 30s;

[0029] 7) Beating for 1 minute;

[0030] 8) Filtration of fruit pulp: primary filtration with gauze, secondary filtration with absorbent cotton;

[0031]...

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Abstract

The invention belongs to the technical field of juice processing, and particularly relates to a method for inhibiting the browning of fruit juice; the characteristic that kojic acid has strong inhibition effect on polyphenol oxidase is utilized, and treatment is conducted before the beating and crushing of fruits in order to achieve a significant effect of inhibiting the browning of fruit juice. The method comprises the steps that after the fruits are cut into pieces, and soaked for 30 seconds by utilizing 0.5%-0.75% of kojic acid and then beaten to prepare juice, the prepared juice is significant in inhibiting the browning, and losses of the nutritional quality and flavor are less. Because the kojic acid is a natural substance, compared with traditional browning inhibition additives, the produced juice is easily soluble in water, is not invaded by bacteria, the antibacterial effect is less affected by the PH value, and the juice is good in thermal stability, completely toxic-free and odor-free, and the method has very good potential on preventing the browning of juice. The method for inhibition of the browning of juice is simple in use process, low in cost, very suitable for applications in juice processing, and has good application value and industrialization prospect.

Description

【Technical field】 [0001] The invention belongs to the technical field of fruit juice processing, and in particular relates to a method for inhibiting fruit juice browning. 【Background technique】 [0002] my country is the largest country in fruit production, and its cultivation area and output have always ranked first in the world. At present, the planting area and output of fruits in my country are still increasing steadily year by year. Due to the problems of market circulation and lack of competitiveness in the international market, the commodity value of fresh fruits is low, and it is difficult to achieve a significant increase in economic benefits. The processing industry is an important way to realize post-harvest value-added of fruit. Fruit juice, as the most important processed product with the most market demand and development potential in my country, has been valued by many processing enterprises. The browning problem not only seriously affects the quality of frui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/42A23L2/38
CPCA23L2/38A23L2/42A23V2002/00A23V2200/048
Inventor 孙时丽
Owner 启东市惠鹤蔬果农地股份专业合作社
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