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A kind of preparation method of strawberry juice

A strawberry juice, strawberry technology, applied in food science and other directions, can solve problems such as change and loss

Active Publication Date: 2020-10-23
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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  • A kind of preparation method of strawberry juice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

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

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

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

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

[0038] 4) Ultrasonic treatment is carried out on the broken strawberries, the power is 100W, the frequency is 24kHz, and the time is 20min;

[0039] 5) Add pectinase and cellulase to the strawberry after ultrasonication for enzymolysis, the addition of pectinase is 0.04% (w / v), the addition of cellulase is 0.02% (w / v), the enzyme ...

Embodiment 2

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

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

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

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

[0055] 4) Ultrasonic treatment is carried out on the broken strawberries, the power is 150W, the frequency is 20kHz, and the time is 30min;

[0056] 5) Add pectinase and cellulase to the ultrasonicated strawberries for enzymolysis, the addition of pectinase is 0.06% (w / v), the addition of cellulase is 0.03% (w / v), and the en...

Embodiment 3

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

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

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

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

[0072] 4) Ultrasonic treatment is carried out on the broken strawberries, the power is 120W, the frequency is 21kHz, and the time is 22min;

[0073] 5) Add pectinase and cellulase to the ultrasonicated strawberries for enzymolysis, the addition of pectinase is 0.05% (w / v), the addition of cellulase is 0.02% (w / v), the enzyme The pH...

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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 preparation method of strawberry juice. Background technique [0002] Strawberries are rich in nutritional value and 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, domestic strawberry production has shown a trend of rapid increase, but strawberries are not easy to store, and they are mainly picked and eaten fresh. Every year, due to untimely sales, waste and loss are very large, which restricts the scale and development of the industry, and the development of new strawberry processing methods And technology can promote the extension of the industrial chain and break through the bottleneck of development. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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