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Processing method of high-anthocyanin-content concentrated red raspberry juice

A technology for concentrating fruit juice and red raspberry fruit, applied in food processing, food science, food preservation and other directions, can solve the problems of easy thermal degradation of anthocyanins and poor product quality, and achieve good sensory quality and high retention rate of products. , beneficial to the effect of sterilization

Inactive Publication Date: 2019-03-08
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] Aiming at the problems that the anthocyanins are easily degraded by heat and the product quality is poor during the thermal sterilization of the existing red raspberry concentrated juice, the present invention uses pulsed strong light irradiation treatment to improve the sterilization link, and the obtained product has flower and color while meeting the sterilization requirements. High glycoside content, good product quality, etc., the technology of the present invention can be extended to other anthocyanin-containing berry beverages

Method used

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  • Processing method of high-anthocyanin-content concentrated red raspberry juice
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  • Processing method of high-anthocyanin-content concentrated red raspberry juice

Examples

Experimental program
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Effect test

Embodiment 1

[0033] (1) Sorting of raw materials: the red raspberry fruit is required to be fresh, mildew, disease and insect damage, immature fruit and miscellaneous fruit are removed, eight or nine mature fruits are used, and the fruit stems are removed, and 2.0 kg of red raspberry fruit is selected.

[0034] (2) Cleaning: Soak and wash with pure water for 1.5 minutes to remove mud, sand, sundries, residual pesticides and microorganisms on the surface of red raspberries. Red raspberries have a soft texture and are washed in small batches to prevent mechanical damage.

[0035] (3) Crushing (beating): add 1 kg of pure water to the washed fruit, and use a shear emulsification mixer (JRJ300-SH, Shanghai Huxie) for 3 minutes to crush and beat.

[0036] (4) Enzyme hydrolysis treatment: red raspberries generally contain more pectin. If pectinase is not used, the fruit pulp obtained after the fruit is broken will be thick, with little free-flowing juice, and it will be difficult to squeeze the j...

Embodiment 2

[0065] Carry out following steps according to operation method and detection method among the embodiment 1:

[0066] 2kg of fresh red raspberries→selection, removal of impurities→cleaning→add 1.5kg of pure water, crush and beat for 4min→add pectinase with 0.03% pulp weight, enzymolysis at 45℃ for 2h, pH=3.0→juicing→4000r / Centrifuge for 8 min→concentrate the clear liquid to 1 / 4 of the original volume in vacuum at 45℃→homogenize at 30MPa→degas by ultrasonic for 4min→irradiate with pulsed strong light for 45s→aseptic filling→new concentrated red raspberry juice→storage at 25℃ for 2 weeks After detection.

[0067] After testing, the soluble solid content was 29.6±1.4%, the total anthocyanin content was 261.2±12μg / mL, the VC content was 0.28±0.01mg / mL, the total number of bacteria was 72CFU / mL, the coliform group was 3CFU / mL, and no pathogenic bacteria Detected, the sensory score is 26.2±1.3, which belongs to the excellent level.

Embodiment 3

[0069] Carry out following steps according to operation method and detection method among the embodiment 1:

[0070] 2kg of fresh red raspberries→selection, removal of impurities→cleaning→add 2kg of pure water, crush and beat for 5min→add pectinase with 0.05% pulp weight, enzymolysis at 50℃ for 1h, pH=3.5→juicing→4000r / min Centrifuge for 10min→concentrate the clear liquid to 1 / 5 of its original volume in vacuum at 45℃→homogenize at 40MPa→degas by ultrasonic for 5min→irradiate with pulsed strong light for 60s→aseptic filling→new concentrated red raspberry juice→storage at 25℃ for 2 weeks detection.

[0071] After testing, the soluble solid content was 26.5±1.4%, the total anthocyanin content was 247±11μg / mL, the VC content was 0.28±0.01mg / mL, the total number of bacteria was 63CFU / mL, the coliform group was 3CFU / mL, and no pathogenic bacteria Detected, the sensory score is 28.6±1.3, belonging to the excellent level.

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Abstract

The invention provides a processing method of high-anthocyanin-content concentrated red raspberry juice. According to the invention, the concentrated red raspberry juice is taken as an example, a traditional thermal sterilization process link is replaced and improved by pulse strong-light treatment, and pulse strong light is taken as a novel food non-thermal processing mode, and is beneficial to sterilization, enzyme inactivation and partial degradation of VC after irradiation for 10-60s. Besides, the retention rate of anthocyanin functional components is high, and the product is good is sensory quality, free from additional food additives and energy-saving.

Description

(1) Technical field [0001] The invention relates to a method for producing high-anthocyanin red raspberry concentrated juice by means of pulsed strong light irradiation. (2) Background technology [0002] Raspberry (Raspberry), also known as raspberry, tray, marling fruit, Rosaceae (Rasaceae) Rubus (RubusL.), is a perennial small shrub deciduous fruit tree. Red raspberry (Red Raspberry) fruit is not only bright in color, unique in flavor, soft and juicy, but also rich in nutrition. Red raspberry fruit is rich in nutrients. According to analysis, every 100g of red raspberry fresh fruit contains 0.5g of fat, 0.2g of protein, 136g of carbohydrates, 22mg of calcium, 22mg of magnesium, 22mg of phosphorus, 168mg of potassium, 1mg of sodium, vitamin A It is 13 times that of apples, and vitamin C (VC) is 58 times that of apples and grapes. Red raspberry is also rich in anti-aging substances such as vitamin E, superoxide dismutase and anthocyanin, and is also rich in a large amount...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/08A23L2/68A23L2/84A23L3/26
CPCA23L2/08A23L2/68A23L2/84A23L3/26Y02P60/85
Inventor 杨开蔡铭孙培龙
Owner ZHEJIANG UNIV OF TECH
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