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Preparation method of strawberry juice

A technology of strawberry juice and strawberry, applied in the direction of food science, etc., can solve problems such as change and loss, and achieve the effects of improving stability, improving efficiency, and extending shelf life

Active Publication Date: 2018-01-12
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the high temperature in the thermal sterilization process largely changes or loses the color, flavor, texture and nutritional content of food

Method used

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  • Preparation method of strawberry juice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The present embodiment provides a preparation method of strawberry juice, comprising:

[0035] 1) Remove the stalk and stem of the strawberry, wash and drain;

[0036] 2) Immerse the strawberry in a color-protecting solution for 6 minutes, and the components of the color-protecting solution are: citric acid 0.2% (w / v), ascorbic acid 0.2% (w / v), zinc chloride 0.2% (w / v) v), glucose oxidase 0.08% (w / v) and melatonin 0.3% (w / v);

[0037] 3) The strawberry after color protection is added to drinking water and then broken, and broken into 1 / 10 of the whole fruit, and the added amount of drinking water is 20% of the weight of the strawberry;

[0038] 4) ultrasonically process the broken strawberries, the power is 100W, the frequency is 24kHz, and the time is 20min;

[0039] 5) Add pectinase and cellulase to the sonicated strawberry for enzymatic hydrolysis, the addition amount of pectinase is 0.04% (w / v), the addition amount of cellulase is 0.02% (w / v), The pH of the hydro...

Embodiment 2

[0051] The present embodiment provides a preparation method of strawberry juice, comprising:

[0052] 1) Remove the stalk and stem of the strawberry, wash and drain;

[0053] 2) Immerse the strawberry in a color-protecting liquid for 9 minutes, and the components of the color-protecting liquid are: citric acid 0.5% (w / v), ascorbic acid 0.8% (w / v), zinc chloride 0.8% (w / v) v), glucose oxidase 0.14% (w / v) and melatonin 0.6% (w / v);

[0054] 3) The strawberry after color protection is added to drinking water and then broken, and broken into 1 / 8 of the whole fruit, and the added amount of drinking water is 25% of the weight of the strawberry;

[0055] 4) ultrasonically process the broken strawberries, the power is 150W, the frequency is 20kHz, and the time is 30min;

[0056] 5) Add pectinase and cellulase to the sonicated strawberries for enzymatic hydrolysis, the addition amount of pectinase is 0.06% (w / v), the addition amount of cellulase is 0.03% (w / v), The pH of the hydrolys...

Embodiment 3

[0068] The present embodiment provides a preparation method of strawberry juice, comprising:

[0069] 1) Remove the stalk and stem of the strawberry, wash and drain;

[0070] 2) Immerse the strawberry in a color-protecting solution for 7 minutes, and the components of the color-protecting solution are: citric acid 0.3% (w / v), ascorbic acid 0.4% (w / v), zinc chloride 0.4% (w / v) v), glucose oxidase 0.10% (w / v) and melatonin 0.4% (w / v);

[0071] 3) The strawberry after color protection is added to drinking water and then broken, and broken into 1 / 9 of the whole fruit, and the added amount of drinking water is 21% of the weight of the strawberry;

[0072] 4) ultrasonically process the broken strawberries, the power is 120W, the frequency is 21kHz, and the time is 22min;

[0073] 5) Add pectinase and cellulase to the sonicated strawberries for enzymatic hydrolysis, the addition amount of pectinase is 0.05% (w / v), the addition amount of cellulase is 0.02% (w / v), The pH of the hydr...

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Abstract

The invention discloses a preparation method of strawberry juice. The method includes the following steps: firstly removing the stalks and pedicels of strawberries and performing cleaning; performingcolor protection; adding drinking water and performing breaking; after performing ultrasonic wave treatment, adding pectinase and cellulase and performing enzymolysis; performing squeezing, filtration, degassing and homogenization on the strawberry pulp after the enzymolysis so as to obtain strawberry juice; adding granulated sugar, citric acid, apple pectin, vitamin C and lactein into the strawberry juice; performing homogenization on the mixed strawberry juice, performing sterilization with ultra-high pressure homogenization and then performing aseptic filling so as to obtain finished strawberry juice products. The strawberry juice prepared through the process and formula provided by the invention has high strawberry juice yield, has little nutrient loss, has an outstnding fruit aroma ofthe strawberries, has a bright red color and a mellow and thick taste of proper sourness and sweetness, does not have the phenomenon of suspension or delamination, contains no preservative and has along storage period.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for preparing strawberry juice. Background technique [0002] Strawberries are rich in nutritional value and are known as the "Queen of Fruits". They are rich in vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine , pectin, cellulose, folic acid, iron, calcium, ellagic acid and anthocyanins and other nutrients. In recent years, the output of domestic strawberries has shown a rapid increase. However, strawberries are not easy to store, and they are mainly picked for fresh food. Every year, due to the lack of timely sales, the waste and loss are very large, which restricts the scale and development of the industry. New strawberry processing methods are developed. And technology can promote the extension of the industrial chain and break through the bottleneck of develop...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/84A23L2/52A23L2/68A23L2/44A23L2/42
Inventor 刘伟宋弋王志东林琼张洁吴杰解新方关文强
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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