Fruit and vegetable juice processing method capable of inhibiting enzymatic browning

A processing method and technology of fruit and vegetable juice, which is applied in the field of food processing, can solve the problems such as the inability to meet the high-efficiency, high-quality, green and environmental protection processing requirements of fruit and vegetable juice, achieve good nutritional content and sensory quality, prevent browning, and strongly resist fruit and vegetable enzymes The effect of promoting browning

Inactive Publication Date: 2019-04-16
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods cannot meet the processing needs of the fruit and vegetable juice processing industry for high efficiency, high quality, and environmental protection.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The present embodiment provides a kind of fruit and vegetable juice processing method that suppresses enzymatic browning, comprises the following steps:

[0029] 1) Wash and slice the fruits and vegetables, squeeze the juice and separate the juice residue, and collect the fruit and vegetable juice;

[0030] 2) Add 0.2g / ml fructan, 0.004g / ml hesperidin, and 0.05g / ml tyrosinase inhibitor to the fruit and vegetable juice, and put it in an ultrasonic treatment kettle, with 40W / cm 2 Ultrasonic power density, ultrasonic treatment 5min;

[0031] 3) Electrostatically treat for 10 minutes after stopping the ultrasonic wave, and quickly deoxidize and seal it.

[0032] The fructans in step 2) are macromolecular fructans and small molecular fructans, and the molecular weight of macromolecular fructans is 1 million; the molecular weight of small molecular fructans is 4000.

[0033] The tyrosinase inhibitor described in step 2) is ginkgo leaf flavonoid glycoside and ginkgo leaf fla...

Embodiment 2

[0042] The present embodiment provides a kind of fruit and vegetable juice processing method that suppresses enzymatic browning, comprises the following steps:

[0043] 1) Wash and slice the fruits and vegetables, squeeze the juice and separate the juice residue, and collect the fruit and vegetable juice;

[0044] 2) Add 0.5g / ml fructan, 0.006g / ml hesperidin, and 0.07g / ml tyrosinase inhibitor to the fruit and vegetable juice, and put it into an ultrasonic treatment kettle, with 80W / cm 2 Ultrasonic power density, ultrasonic treatment 10min;

[0045] 3) Electrostatically treat for 13 minutes after stopping the ultrasound, and quickly deoxygenate and seal it.

[0046] The fructan described in step 2) is a macromolecular fructan and a small molecular fructan, the molecular weight of the macromolecular fructan is 2 million; the molecular weight of the small molecular fructan is 4500.

[0047] The tyrosinase inhibitor described in step 2) is ginkgo leaf flavonoid glycoside and gin...

Embodiment 3

[0056] The present embodiment provides a kind of fruit and vegetable juice processing method that suppresses enzymatic browning, comprises the following steps:

[0057] 1) Wash and slice the fruits and vegetables, squeeze the juice and separate the juice residue, and collect the fruit and vegetable juice;

[0058] 2) Add 0.8g / ml fructan, 0.008g / ml hesperidin, and 0.1g / ml tyrosinase inhibitor to the fruit and vegetable juice, and put it into an ultrasonic treatment kettle, with 100W / cm 2 Ultrasonic power density, ultrasonic treatment 20min;

[0059] 3) Electrostatically treat for 15 minutes after stopping the ultrasonic wave, and quickly deoxidize and seal it.

[0060] The fructan described in step 2) is a macromolecular fructan and a small molecular fructan, the molecular weight of the macromolecular fructan is 3 million; the molecular weight of the small molecular fructan is 5000.

[0061] The tyrosinase inhibitor described in step 2) is ginkgo leaf flavonoid glycoside and ...

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Abstract

The invention discloses a fruit and vegetable juice processing method capable of inhibiting enzymatic browning. The method includes the steps that 0.2-0.8 g / ml fructosan, 0.004-0.008 g / ml hesperidin and a 0.05-0.1 g / ml neuraminidase inhibitor are added into fruit and vegetable juice, the fruit and vegetable juice is put into an ultrasonic treatment kettle, ultrasonic treatment is carried out for 5-20 min at the ultrasonic power density of 40-100 W / cm<2>, static treatment is carried out for 10-15 minutes after ultrasonic treatment is stopped, and deoxidization sealing is rapidly carried out. Bymeans of the method, the enzymatic activity can be passivated at a low temperature, and enzymatic browning is inhibited; besides, the influence of thermal processing on the physical and chemical properties of the fruit and vegetable juice is avoided, and thus the nutritional ingredients and sensory quality of the fruit and vegetable juice are better maintained.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a fruit and vegetable juice processing method for inhibiting enzymatic browning. Background technique [0002] Good color of fruit and vegetable juice is an important quality indicator. Due to the high activity of browning-related enzymes in fruits and vegetables, the browning of fruit and vegetable juices has always been a key factor restricting the deep processing of fruits and vegetables. Enzymatic browning refers to the reaction process in which browning-related proteins such as polyphenol oxidase (PPO) catalyze the oxidation of phenolic substrates to form quinones under aerobic conditions, and the quinones are further aggregated into melanin. Enzymatic browning not only causes the deterioration of the color of fruit and vegetable juice, but also leads to the decline of flavor and quality. [0003] At present, physical and chemical methods are usually us...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/52A23L2/70A23L33/125A23L5/41A23L5/30
CPCA23L2/02A23L2/52A23L2/70A23V2002/00A23L5/30A23L5/32A23L5/41A23L33/125A23V2200/048A23V2200/30A23V2300/48A23V2300/12
Inventor 刘志伟李明赵康宇邢琛雷媛媛董志文张鑫利白金王晓梦吕佳慧
Owner WUHAN POLYTECHNIC UNIVERSITY
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