Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for synergistically improving color stability of fruit juice by using microgel and auxiliary color agent

A microgel and stable technology, applied in the field of juice preparation, can solve the problems of low efficiency and short shelf life of single auxiliary color technology, and achieve the effect of short shelf life, natural raw materials, and stable color protection effect.

Pending Publication Date: 2021-05-11
SHAANXI NORMAL UNIV
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of low efficiency and short shelf life of a single auxiliary color technology in existing fruit juice products, and to provide a method for synergistically improving the color stability of fruit juice by using microgel and auxiliary coloring agent to prevent transportation, storage, etc. and the color of the juice changes during the sales period

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Select 1 kg of fresh apples, wash and peel them, cut them into pieces with a diameter of 3 to 4 cm, squeeze the juice and filter it with gauze to obtain apple juice.

[0031] 2. Add citric acid to 500 mL of apple juice to adjust the pH of the juice to 3, then add sinapinic acid, and dissolve with ultrasonic assistance at 30° C. to obtain apple juice containing 100 μg / mL of sinapinic acid.

[0032] 3. Dissolve sodium alginate in 400mL apple juice, stir magnetically for 2 hours to fully dissolve to obtain apple juice containing 1mg / mL sodium alginate, and lower it to room temperature (about 20°C); dissolve calcium chloride in 100mL apple juice Juice, to get 10mmol / L Ca 2+ apple juice.

[0033] 4. Using a high-pressure jet homogenizer, the Ca 2+ The apple juice containing sodium alginate is placed in one chamber, and the apple juice containing sodium alginate is placed in the other chamber. The volume ratio of the two chambers is adjusted to 20:80, and the push rod dr...

Embodiment 2

[0037] 1. Select 1 kg of fresh pears, wash and peel them, cut them into pieces with a diameter of 3-4 cm, squeeze the juice and filter it with gauze to obtain pear juice.

[0038] 2. Add citric acid to 500mL pear juice to adjust the pH of the juice to 3, then add sinapinic acid, and dissolve with ultrasonic assistance at 30°C to obtain pear juice containing 100 μg / mL of sinapinic acid.

[0039] 3. Dissolve sodium alginate in 400mL pear juice, stir magnetically for 2 hours to fully dissolve, obtain pear juice containing 1mg / mL sodium alginate, and lower it to room temperature (about 20°C); dissolve calcium chloride in 100mL pear juice Juice, to get 10mmol / L Ca 2+ pear juice.

[0040] 4. Using a high-pressure jet homogenizer, the Ca 2+ The pear juice containing sodium alginate is placed in one chamber, and the pear juice containing sodium alginate is placed in the other chamber. The volume ratio of the two chambers is adjusted to 20:80, and the push rod driven by compressed ai...

Embodiment 3

[0045] 1. Select 1.5kg of fresh navel oranges, wash and peel them, cut them into pieces with a diameter of 3-4cm, squeeze the juice and filter it with gauze to obtain orange juice.

[0046] 2. Add citric acid to 500 mL of orange juice to adjust the pH of the juice to 3, then add sinapinic acid, and ultrasonically assist dissolution at 30° C. to obtain orange juice containing 100 μg / mL of sinapinic acid.

[0047] 3. Dissolve sodium alginate in 400mL orange juice, stir magnetically for 2 hours to fully dissolve, obtain orange juice containing 1mg / mL sodium alginate, and lower it to room temperature (about 20°C); dissolve calcium chloride in 100mL orange juice, get 10mmol / L Ca 2+ orange juice.

[0048] 4. Using a high-pressure jet homogenizer, the Ca 2+ The orange juice is placed in one chamber, and the orange juice containing sodium alginate is placed in the other chamber. A piston at the top of each chamber causes liquid to flow out of the chamber and through a small orifice...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for synergistically improving color stability of fruit juice by using microgel and an auxiliary color agent. The method comprises the following steps of adding the auxiliary color agent sinapic acid to be combined with a color development substance in the fruit juice to form a chromogenic group, and encapsulating the chromogenic group by using natural gel sodium alginate microgel by using a microgel encapsulation technology and adopting a spray homogenization method, so that the contact between chromogenic groups and other substances such as oxygen and the like is effectively reduced, the color fading of the processed fruit juice caused by non-enzymatic oxidation is prevented through the synergistic effect of the two ways, the color stability of the fruit juice is guaranteed under the condition that the taste of the fruit juice is not changed, and the shelf life of the fruit juice beverage is prolonged. The method is natural in raw materials and simple in process, and has a relatively stable color protection effect on fruit juice needing long-term storage and transportation.

Description

technical field [0001] The invention belongs to the technical field of fruit juice preparation, and in particular relates to a method for synergistically improving the color stability of fruit juice by using microgel and co-coloring agent. Background technique [0002] With the improvement of my country's productivity level and people's quality of life, people's requirements for food quality are also getting higher and higher. Color is one of the important qualities that affect food, especially beverages. It is the first food property that consumers are most likely to notice on the shelf, and it will affect consumers' choice of the food. Therefore, it is very necessary to stabilize the color of fruit juice. [0003] The existing methods for protecting the color of fruit juice are mainly single addition of color-protecting agent, co-coloring agent or pasteurization. For example, patents such as CN109770166A, CN109430688A and CN107801889A report that the color change of frui...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L2/52A23L5/41A23L2/02A23L2/68
CPCA23L2/52A23L5/41A23L2/02A23L2/68A23V2002/00A23V2200/048A23V2250/032A23V2250/5026
Inventor 邓红梁佳蕊孟永宏刘靓郭玉蓉田丹
Owner SHAANXI NORMAL UNIV
Features
  • R&D
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com