Apple juice processing method capable of inhibiting enzymatic browning and apple juice

A processing method and technology for apple juice, applied in the field of food processing, can solve problems such as large residual amount of browning inhibitor, and achieve the effects of less residual amount, high yield of apple juice, and inhibiting enzymatic browning

Active Publication Date: 2020-02-21
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has a large amount of browning inhibitor residues

Method used

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  • Apple juice processing method capable of inhibiting enzymatic browning and apple juice
  • Apple juice processing method capable of inhibiting enzymatic browning and apple juice
  • Apple juice processing method capable of inhibiting enzymatic browning and apple juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] Example 1 A method for processing apple juice inhibiting enzymatic browning, comprising the steps of:

[0065] (1) Dissolve 4.004g of cinnamic acid and 2.053g of sodium alginate in 100ml of deionized water, and adjust the pH to 8 with 1M NaOH to obtain the inner water phase.

[0066] (2) Weigh 4.042g of polyglycerol ricinoleate and add it to 100g of corn oil, heat it in a water bath to 70°C and keep it warm to obtain an oil phase.

[0067] (3) Weigh 3 g of Tween 80 and add 100 ml of water to dissolve completely, adjust the pH to 8 with 1M NaOH to obtain the outer aqueous phase.

[0068] (4) 50.0 g of the inner water phase and 50.0 g of the oil phase were uniformly mixed, dispersed with a high-speed disperser at 12000 rpm for 2 min, and treated once with a homogenizer at 40 MPa to obtain a water-in-oil emulsion.

[0069] (5) Mix 50.0 g of the water-in-oil emulsion obtained in step (4) with 50.0 g of the external water phase obtained in step (3), and disperse with a di...

Embodiment 2

[0073] Example 2 A method for processing apple juice inhibiting enzymatic browning, comprising the steps of:

[0074] (1) Dissolve 4.002g of cinnamic acid and 2.016g of sodium alginate in 100ml of deionized water, and adjust the pH to 8 with 1M NaOH to obtain the inner water phase.

[0075] (2) Weigh 4.034g of polyglycerol ricinoleate and add it to 100g of corn oil, heat it in a water bath to 70°C and keep it warm to obtain an oil phase.

[0076] (3) Weigh 3.005 g of Tween 80 and add 100 ml of water to dissolve it completely. Adjust the pH to 8 with 1M NaOH to obtain the outer aqueous phase.

[0077] (4) Mix 50.0 g of the inner water phase and 50.0 g of the oil phase evenly, disperse with a disperser at 12000 rpm for 3 min, and then process once with a homogenizer at 40 MPa to obtain a water-in-oil emulsion.

[0078] (5) Mix 50.0 g of the water-in-oil emulsion obtained in step (4) with 50.0 g of the external water phase obtained in step (3), and disperse with a disperser at...

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PUM

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Abstract

The invention provides an apple juice processing method capable of inhibiting enzymatic browning and apple juice, and belongs to the technical field of food processing. The method includes the following steps: (a) preparing an internal water phase, an oil phase and an external water phase separately; (b) preparing a double emulsion; and (c) preparing the apple juice. The method is mainly applied in the field of processing of freshly squeezed apple juice, enzymatic browning of the apple juice can be inhibited effectively, the yield of the apple juice is improved, and residual of cinnamic acid in the apple juice is small. The method has simple operation and no addition of organic solvents, and is economical and environmentally friendly.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an apple juice for inhibiting enzymatic browning and a processing method thereof. Background technique [0002] As one of the processed products of apples, freshly squeezed apple juice has the advantages of freshness, nutrition, convenience, and pollution-free, and has a broad market prospect. However, the high content of browning-related enzymes in apples can easily cause enzymatic browning, which affects the sensory quality of apple juice and seriously restricts the application of apple juice. [0003] Chemical treatment of fruits and vegetables can effectively inhibit enzymatic browning, but chemical inhibitors are likely to remain and are potentially toxic to humans. Therefore, researchers have gradually turned their focus to natural browning inhibitors that are relatively friendly to the human body, but these browning inhibitors have the defects of low w...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L2/70
CPCA23L2/02A23L2/52A23L2/70
Inventor 刘伟邹立强缪金玉王鹏泽周磊许晶周伟刘军平
Owner NANCHANG UNIV
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