Preparation method of high-color-number fruit and vegetable condensed juice

A technology of concentrated juice and high color value, applied in food science and other directions, can solve the problems of unstable color of coloring components and low content of coloring components in concentrated juice, and achieve stable natural coloring components, increase product color value, and improve clarity. Effect

Inactive Publication Date: 2018-11-13
HUBEI BIO GREAT AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, natural pigments and other coloring components are unstable in color and are prone to fading and discoloration due to the influence of various factors (such as light, temperature, oxidation, pH value, medium polarity, metal ions, additives, etc.) during their use. Due to the changes in various aspects, after the processing of fruits and vegetables containing coloring ingredients, the content of coloring ingredients in the concentrated juice is relatively low, which has certain disadvantages for product application. Product labels make products more healthy with less additions. Therefore, how to increase the content of coloring ingredients and improve their color value during processing is a technical difficulty to be overcome in this field

Method used

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  • Preparation method of high-color-number fruit and vegetable condensed juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment one: the preparation of purple sweet potato concentrated juice

[0025] (1) Wash, peel and crush the purple sweet potato, add 2 times the mass of acid water for crushing treatment, control the pH of the acid water at 3.5, let it stand for 5 minutes, and take a 50-mesh sieve for coarse filtration;

[0026] (2) The purple sweet potato juice after coarse filtration is subjected to enzymolysis treatment by adding 0.4% decomposing enzyme, the enzymolysis temperature is 40°C, and the treatment time is 30min, wherein, the pectin content in the material is detected by the pectin test at any time; the enzymolysis The treated material is subjected to horizontal centrifugation, the supernatant is collected, and the supernatant is subjected to high temperature (95° C.) treatment to inactivate the decomposing enzyme, and then cooled to 50° C. to obtain the first treatment liquid.

[0027] (3) Add 0.3% α-amylase to the first treatment liquid for treatment, the treatment te...

Embodiment 2

[0037] Embodiment two: the preparation of concentrated red beet juice

[0038] (1) Wash and crush the red beets, add 2 times the mass of acid water for crushing treatment, control the pH of the acid water at 4.5, and after standing for 5 minutes, take a 50-mesh sieve for coarse filtration;

[0039] (2) The red beet juice after coarse filtration is subjected to enzymolysis treatment by adding 0.4% decomposing enzyme, the enzymolysis temperature is 40°C, and the treatment time is 30min, wherein, the pectin content in the material is detected by the pectin test at any time; the enzymolysis The treated material is subjected to horizontal centrifugation, the supernatant is collected, and the supernatant is subjected to high temperature (95° C.) treatment to inactivate the decomposing enzyme, and then cooled to 50° C. to obtain the first treatment liquid.

[0040] (3) Add 0.3% α-amylase to the first treatment liquid for treatment, the treatment temperature is 50°C, during which the ...

Embodiment 3

[0050] Embodiment three: the preparation of blueberry juice concentrate

[0051] (1) Wash, peel and crush the blueberries, add 2 times the mass of acid water for crushing treatment, control the pH of the acid water at 4.0, and after standing for 5 minutes, use a 60-mesh sieve for coarse filtration;

[0052] (2) The blueberry juice after coarse filtration is subjected to enzymolysis treatment by adding 0.5% decomposing enzyme, the enzymolysis temperature is 45°C, and the treatment time is 40min, wherein, the pectin content in the material is detected by the pectin test at any time; the enzymolysis treatment The final material is subjected to horizontal centrifugation, the supernatant is collected, and the supernatant is treated at high temperature (90° C.) to inactivate the decomposing enzyme, and then cooled to 50° C. to obtain the first treatment liquid.

[0053] (3) Add 0.4% α-amylase and β-amylase to the first treatment liquid for treatment, the treatment temperature is 45°...

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Abstract

The invention provides a preparation method of high-color-number fruit and vegetable condensed juice. The preparation method comprises the following steps of preprocessing the selected raw materials,performing primary liquefying, adding amylases for liquefying, performing fermentation treatment, performing concentrating and performing canning, so that the high-color-number fruit and vegetable condensed juice is obtained. The high-color-number fruit and vegetable condensed juice has the beneficial effects that a fermentation technique of microzymes, acetic acid bacteria and rhizopus oryzae isadopted, so that the proportion of colored substances in the condensed juice is increased, and the color number is increased; through a horizontal centrifugation technique, centrifugation is performed, and impurities of starch, pectin and the like in a system are removed, so that the problem that in the follow-up technology, the starch is gelatinized due to high temperature, which is disadvantageous to clearing of the condensed juice, is solved, and the clarity of the condensed juice is improved; the condensed juice is stable in natural coloring components, so that the color number of the fruit and vegetable condensed juice and the color shade of the products are further guaranteed; the pH of sour water is controlled to 3.5-4.5, citric acid, malic acid and vitamin C are combined for coordinating and regulating the pH of the system, the stability of color substances in the fruit and vegetable condensed juice is protected, and increment of the color number of products in the subsequent step is facilitated.

Description

Technical field: [0001] The invention relates to the technical field of deep processing of fruits and vegetables, in particular to a method for preparing concentrated fruit and vegetable juice with high color value. Background technique: [0002] Plant pigments are non-toxic and have no side effects, high safety performance, natural color tone, closer to the color of natural substances, and have health care functions. Most of the plant pigments are anthocyanins, carotenoids, and flavonoids, which are a type of biologically active substances and functional active ingredients in herbal medicines and health foods. In view of the fact that plant pigments are used as additives for coloring in food, medicine and cosmetics. In the application of health food, this kind of plant pigments can respectively play auxiliary functions such as enhancing human immune function, anti-oxidation, and lowering blood lipids; However, natural pigments and other coloring components are unstable in...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L2/385A23L2/38A23L2/68A23L2/84A23L2/74A23L2/70A23L2/46
CPCA23L2/382A23L2/385A23L2/46A23L2/68A23L2/70A23L2/74A23L2/84A23V2002/00
Inventor李文俊余耀锋刘涵涛朱洲杨勇李俊
OwnerHUBEI BIO GREAT AGRI TECH