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Method for producing NFC juice through combination of ultrahigh pressure and tea polyphenols

An ultra-high pressure, tea polyphenol technology, applied in the field of food safety, can solve the problems of reducing the pressure required for sterilization, prolonging the shelf life of juice, and high production costs, reducing energy consumption, improving the sterilization effect, and reducing the temperature variation.

Pending Publication Date: 2021-04-27
AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the object of the present invention is to provide a technology that combines ultra-high pressure and natural antibacterial agent tea polyphenols to produce NFC fruit juice. Keep the nutritive and flavor substances in the juice to a maximum extent, prolong the storage period of the juice, and at the same time, adopt double enzyme hydrolysis, improve the juice yield and the precipitation of functional active substances, effectively solve the problem of difficult production and high cost of juice

Method used

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  • Method for producing NFC juice through combination of ultrahigh pressure and tea polyphenols
  • Method for producing NFC juice through combination of ultrahigh pressure and tea polyphenols
  • Method for producing NFC juice through combination of ultrahigh pressure and tea polyphenols

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Effect test

Embodiment 1

[0033] A method for producing NFC fruit juice in combination with tea polyphenols under high pressure, comprising the steps of:

[0034] 1) Select pineapple fruits that are seven or eight mature, free from diseases and insect pests, and of good quality, peeled, cut into small pieces of 2cm×2cm, soak in water containing 0.5% citric acid for 5min, remove and quickly put them in a draining device for 3min Then put it into a fresh-keeping bag, place it at 6°C for 6 hours, take it out and thaw it at room temperature;

[0035] 2) Put the thawed pulp in a juice extractor to squeeze the juice, add 100mg of pectinase and cellulase mixed enzyme preparation for enzymolysis of the obtained juice for 3 hours, filter through a 200 mesh screen, add 0.2% (in volume percentage of pineapple juice) Glucose or citric acid), the sugar content is adjusted to be 12 ° Bx, and the acidity is 0.8% (in citric acid) to stand still, and the centrifugal 10min is obtained at 5000rpm / min to obtain clear pine...

Embodiment 2

[0045]1) Select pineapple fruits that are seven or eight mature, free from diseases and insect pests, and of good quality, peeled, cut into small pieces of 2cm×2cm, soak in water containing 1% citric acid for 10min, remove and quickly put them in a draining device and let them stand Put it in a fresh-keeping bag after 5 minutes, refrigerate it at 8°C for 8 hours, take it out and thaw it at room temperature;

[0046] 2) Put the thawed pulp in a juice extractor to squeeze the juice, add 300 mg of pectinase and cellulase mixed enzyme preparation to the obtained juice, enzymolyze it for 5 hours, filter it through a 200-mesh sieve, add 0.6% (in the volume of pineapple juice) Percentage) glucose or citric acid, adjust sugar content to be 12 ° Bx, acidity is 0.8% (in citric acid, in volume percent of pineapple juice), 6000rpm / min centrifugal 10min, obtain pineapple clear juice;

[0047] 3) Put the clear pineapple juice in a vacuum degasser for degassing treatment, the juice will be s...

Embodiment 3

[0054] 1) Select pineapple fruits that are seven or eight mature, free from diseases and insect pests, and of good quality, peeled, cut into small pieces of 2cm×2cm, soak in water containing 1% citric acid for 6 minutes, remove and quickly put them in a draining device and let them stand After 4 minutes, put it in a fresh-keeping bag, refrigerate it at 7°C for 7 hours, take it out and thaw it at room temperature;

[0055] 2) Put the thawed pulp in a juice extractor to squeeze the juice, add 500 mg of pectinase and cellulase mixed enzyme preparation to the obtained juice, enzymolyze it for 4 hours, filter it through a 200-mesh sieve, add 1% (in the volume of pineapple juice) Percentage) glucose or citric acid, adjust the sugar content to be 12 ° Bx, and the acidity is 0.8% (acidity is 0.8% (in citric acid, in the volume percentage of pineapple juice), stand still, centrifuge at 5000rpm / min for 10min , to obtain clear pineapple juice;

[0056] 3) Put the clear pineapple juice i...

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Abstract

The invention discloses a method for producing NFC pineapple juice through combination of ultrahigh pressure and tea polyphenols. The method comprises the following process of: selecting fresh pineapple fruit, carrying out preprocessing, juice squeezing, degassing and high-pressure homogenizing in sequence to obtain original juice, adding the tea polyphenols into the original juice, carrying out stirring and even mixing, and carrying out ultrahigh pressure processing to obtain the NFC juice. The method disclosed by the invention combines an ultrahigh pressure technology with a natural bacteriostatic agent, i.e., the tea polyphenols, to prepare the NFC juice, microorganism pollution in the juice is effectively inhibited, pressure required for sterilization is lowered, nutrient flavor substances in the juice are kept to a maximum extent, and the shelf life of the juice is prolonged. Meanwhile, hydrolysis is carried out by a two-enzyme method, a juice yield and precipitation of functional active substances are improved, and the problems that the juice is difficultly manufactured, production cost is high and the like are effectively solved.

Description

technical field [0001] The invention relates to the technical field of food safety, and more specifically relates to a method for producing NFC fruit juice by combining tea polyphenols with ultra-high pressure Background technique [0002] At present, the vast majority of juice products on the market are processed by concentrated juice mixed with water, acid, sugar, preservatives and flavors, etc. Their freshness, flavor, taste and nutritional content cannot be compared with NFC juice. NFC juice is a new type of healthy juice that is 100% pure fresh juice obtained directly from fresh fruit. Since NFC juice does not have the concentration and reduction process of traditional juice processing, it can be directly squeezed and filled, which can better retain the characteristics of fruit flavor. The taste is also better, and it has important utilization value for some fruit ingredients with special flavor or inconvenient transportation and storage. [0003] NCF juice is popular ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/42A23L2/44
CPCA23L2/02A23L2/84A23L2/42A23L2/44A23V2002/00
Inventor 张利周伟张玉梅廖良坤李积华刘义军刘飞
Owner AGRI PRODS PROCESSING RES INST CHINESE ACAD OF TROPICAL AGRI SCI
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