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A kind of processing method of preserved orange peel by suppressing non-enzymatic browning by high-pressure carbon dioxide

A technology of high-pressure carbon dioxide and processing methods, which is applied in the confectionery industry, the function of food ingredients, and gas-containing food ingredients, etc., to achieve the effects of maintaining nutritional components and sensory quality, inhibiting browning, and improving color and luster quality.

Active Publication Date: 2022-04-08
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] At present, some studies have been carried out on the inhibition of enzymatic browning by HPCD technology at home and abroad, but there are few reports on the inhibition of non-enzymatic browning in the process of fruit and vegetable processing.

Method used

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  • A kind of processing method of preserved orange peel by suppressing non-enzymatic browning by high-pressure carbon dioxide
  • A kind of processing method of preserved orange peel by suppressing non-enzymatic browning by high-pressure carbon dioxide

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Soak and wash the reaction kettle with a sterilizing solution (such as chlorine dioxide), and then rinse the reaction kettle with distilled water for later use. The navel orange used in the experiment was Yichang Lunwan navel orange. Commercially purchased oranges are washed, peeled, and cut into pieces for later use.

[0022] (1) High-pressure carbon dioxide treatment: put the orange peel pieces in an open container, put them into the reactor, seal the reactor, and then fill the reactor with carbon dioxide until the pressure in the reactor rises to 9MPa, and keep the pressure for 20min , while controlling the temperature in the kettle at 30°C. After processing, open the valve to quickly relieve the pressure, release carbon dioxide, and take out the orange peel.

[0023] (2) Orange peel candy: boil the orange peel with 50% sucrose solution for 5 minutes, stop heating and then continue to soak for 12 hours. Take out the orange peel pieces, drain and bake in an oven at...

Embodiment 2

[0025] Effects of pressure, holding time and temperature on orange peel browning degree and 5-HMF content:

[0026] Set the pressure in the kettle to 3, 6, 9, 12, 15, 18Mpa, the temperature to 25, 30, 35, 40, 45, 50°C, and the holding time to 10, 20, 30, 40, 50, 60min, Preserved orange peel was prepared according to the method of Example 1. The dried orange peel was sampled, and a spectrophotometer was used to measure the relative browning degree of the orange peel at 420 nm, and the HPLC method was used to measure the 5-HMF content in the preserved fruit. The preserved orange peel prepared without high-pressure carbon dioxide treatment was used as a control, and the results are shown in Table 1-3.

[0027] Table 1 Effect of pressure on orange peel browning degree and 5-HMF content

[0028] pressure Browning degree 5-HMF content (μg / g) CK 3.43 26.79 3 2.72 24.32 6 2.39 21.67 9 1.67 16.23 12 1.51 15.59 15 1.38 14.11 18 1....

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Abstract

The invention discloses a method for processing preserved orange peels for suppressing non-enzymatic browning by using high-pressure carbon dioxide. , until the pressure in the still rises to 3-20Mpa, while controlling the temperature in the still to be 25-50°C, pressure release quickly after 10-60min of pressure holding, release carbon dioxide and take out the orange peel; 2) use the quality of the orange peel The sucrose solution with a concentration of 30-70% is boiled for 2-10 minutes, and the heating is stopped, and then the immersion is continued for 6-24 hours. After taking it out, the surface water is drained, and it is baked in an oven to make preserved fruits. The invention can inhibit the non-enzymatic browning of orange peel at a relatively low temperature, and reduce the influence of thermal processing on the physical and chemical properties of orange peel, so as to better maintain the nutritional components and sensory quality of orange peel.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for processing preserved orange peels by suppressing non-enzymatic browning through high-pressure carbon dioxide. Background technique [0002] Preserved orange peel is a candied product made from citrus peel. It is very popular among consumers because of its nutritional value, medicinal value and portability. The browning in the orange peel sugaring process has always been a key problem restricting the deep processing of citrus. Color is the primary factor for judging the quality of processed citrus products, and it is also the core indicator of its market competitiveness, which is affected by various factors such as heat treatment temperature and sterilization method. How to suppress the browning reaction in the process of orange peel processing under the condition of maintaining the color and luster and flavor of orange peel and not destroying the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48A23L5/41
CPCA23G3/48A23L5/41A23V2002/00A23V2200/048A23V2250/11
Inventor 胡婉峰张娇杨芷璇彭帮柱徐晓云潘思轶
Owner HUAZHONG AGRI UNIV
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