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Kiwifruit NFC juice and preparation method thereof

A technology for kiwi fruit and fruit juice, which is applied in the field of kiwi fruit NFC juice and its preparation, and achieves the effects of inhibiting the activity of polyphenol oxidase, protecting it from damage and being easy to carry.

Inactive Publication Date: 2019-06-25
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, there is no relevant research on the use of natural antibacterial substance nisin (Nisin) in conjunction with ultra-high pressure sterilization technology to produce kiwifruit NFC juice

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) selection of raw material: select the fully ripe fresh kiwi fruit that is fresh and free from diseases and insect pests as raw material;

[0038] (2) Pretreatment of raw materials: after cleaning and peeling the raw materials, cut them into 2cm×3cm slices;

[0039] (3) blanching: blanching the above-mentioned processed kiwi fruit piece through steam for 0.5min;

[0040] (4) Soaking and color protection: take out the blanched kiwi fruit pieces, put in 0.05% L-ascorbic acid-water solution (calculated by water mass percentage), cool and soak for 2 minutes to protect the color;

[0041] (5) beating and blending: put the kiwi fruit after the color protection into the beater to make kiwi fruit juice, and use citric acid to adjust the sugar-acid ratio of the kiwi fruit juice;

[0042] (6) Sterilization treatment: add 1‰ natural antibacterial substance nisin to the prepared kiwi fruit juice, put it into an ultra-high pressure treatment kettle, the pressure is 200MPa, and t...

Embodiment 2

[0061] (1) selection of raw material: select the fully ripe fresh kiwi fruit that is fresh and free from diseases and insect pests as raw material;

[0062] (2) Pretreatment of raw materials: the raw materials are cut into 2cm×4cm thin slices after cleaning and peeling;

[0063] (3) blanching: blanching the above-mentioned processed kiwi fruit piece through steam for 1.5min;

[0064] (4) Soaking and color protection: take out the blanched kiwi fruit pieces, put in 0.075% L-ascorbic acid-water solution (calculated by water mass percentage), cool and soak for 3 minutes to protect the color;

[0065] (5) beating and blending: put the kiwi fruit after the color protection into the beater to make kiwi fruit juice, and use citric acid to adjust the sugar-acid ratio of the kiwi fruit juice;

[0066] (6) Sterilization treatment: add 2‰ natural antibacterial substance nisin to the prepared kiwi fruit juice, put it into an ultra-high pressure treatment kettle, the pressure is 250MPa, a...

Embodiment 3

[0085] (1) selection of raw material: select the fully ripe fresh kiwi fruit that is fresh and free from diseases and insect pests as raw material;

[0086] (2) Pretreatment of raw materials: after cleaning and peeling the raw materials, cut them into 3cm×5cm slices;

[0087] (3) blanching: blanching the above-mentioned treated kiwi fruit piece through steam for 2.5min;

[0088] (4) Soaking and color protection: take out the blanched kiwi fruit pieces, put in 0.1% L-ascorbic acid-water solution (calculated by water mass percentage), cool and soak for 4 minutes to protect the color;

[0089] (5) beating and blending: put the kiwi fruit after the color protection into the beater to make kiwi fruit juice, and use citric acid to adjust the sugar-acid ratio of the kiwi fruit juice;

[0090] (6) Sterilization treatment: add 2‰ natural antibacterial substance nisin to the prepared kiwi fruit juice, put it into an ultra-high pressure treatment kettle, the pressure is 300MPa, and the ...

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PUM

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Abstract

The invention discloses a kiwifruit NFC juice and a preparation method thereof, and belongs to the technical field of food processing. The kiwifruit NFC juice is obtained by selecting, washing, soaking, color protection, pulping, adjusting the ratio of sugar to acid and adding natural antibacterial substance nisin in combination with the ultra-high pressure sterilization technology. The juice aimsto overcome the defects caused by the heat sterilization technology and retain the original fresh characteristics and nutritional characteristics of the kiwifruit NFC juice to the utmost extent. Themethod has the advantages of being simple and efficient, nutritious, healthy and low in production cost. The prepared kiwi NFC juice has taste, flavor and nutritional value closer to those of fresh fruit, and is rich in flesh and unique in flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a kiwifruit NFC fruit juice and a preparation method thereof. Background technique [0002] Kiwifruit (Actinidia chinensis Planch) is a fresh and tender fruit with rich nutrition and delicious flavor. Kiwi has a soft texture and a sweet and sour taste. The flavor is described as a trio of strawberry, banana, and pineapple. In addition to organic substances such as kiwifruit, proteolytic enzymes, tannin pectin and sugars, as well as trace elements such as calcium, potassium, selenium, zinc, germanium, and 17 kinds of amino acids needed by the human body, kiwifruit also contains rich vitamin C, grape Acid, fructose, citric acid, malic acid, fat. [0003] NFC juice (Not-from-concentrate, NFC) is non-concentrated reduced juice. Some scholars directly define it as fresh fruit juice after washing or peeling, directly pasteurized, and processed in a low-temperatur...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/52A23L2/84A23L33/00
Inventor 陈雪峰刘宁刘欢陈倩楠
Owner SHAANXI UNIV OF SCI & TECH
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