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Method for removing peculiar smell of hot-processed watermelon juice and watermelon juice beverage

A technology of watermelon juice and heat processing, applied in the field of food science, can solve the problems of hindering the development of watermelon juice industry, hot odor, passivation of watermelon juice, etc., and achieve the effect of improving flavor, reducing the concentration of odor components, and easy operation

Pending Publication Date: 2022-03-22
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the non-thermal sterilization technology at this stage cannot fully and effectively inactivate the activity of flavor-related enzymes in watermelon juice, the current sterilization process of watermelon juice cannot be separated from heat factors
However, the introduction of thermal factors can lead to thermal off-flavor phenomenon, and this negative effect seriously hinders the industrial development of watermelon juice

Method used

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  • Method for removing peculiar smell of hot-processed watermelon juice and watermelon juice beverage
  • Method for removing peculiar smell of hot-processed watermelon juice and watermelon juice beverage
  • Method for removing peculiar smell of hot-processed watermelon juice and watermelon juice beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] This embodiment provides a method for removing the peculiar smell of heat-processed watermelon juice, wherein the method includes:

[0051] (1) Take a bag of 100mL freshly squeezed watermelon juice and heat it in a 70°C water bath for 20 minutes to obtain heat-processed watermelon juice;

[0052] (2) Add xanthan gum in the watermelon juice after thermal processing, fully shake, ultrasonic, stir to make xanthan gum dissolve in the watermelon juice after thermal processing; Wherein, the quality of the watermelon juice after thermal processing is On a 100% basis, the addition of the xanthan gum is 0.2%;

[0053] (3) adding β-cyclodextrin to the heat-processed watermelon juice dissolved with xanthan gum, fully shaking to dissolve the β-cyclodextrin in the heat-processed watermelon juice dissolved with xanthan gum; Wherein, the mass of the watermelon juice after thermal processing is calculated as 100%, and the added amount of the β-cyclodextrin is 0.2%;

[0054] (4) Add c...

experiment example 1

[0061] The watermelon juice drinks of Example 1 and Comparative Example 1 were respectively carried out to measure the concentration of peculiar smell components, specifically in the following manner:

[0062] 1. Perform solid phase microextraction (SPME) on the sample to be tested:

[0063] Accurately measure 10mL of the sample to be tested and place it in a 40mL clean and odorless headspace vial, then add 1μL of 2-methyl-3-heptanone into the headspace vial as an internal standard (concentration: 0.816μg / μL); tighten Put the headspace bottle in the water bath after the bottle stopper of the headspace bottle, and set 40°C as the adsorption temperature; after the system is stable and balanced for 20 minutes, insert the manual injection handle with fiber coating, wherein the fiber coating is in the It has been aged at 250°C for half an hour before use; push out the fiber coating and perform 40min adsorption; after the adsorption is completed, insert the extraction head into the ...

experiment example 2

[0082] The present embodiment compares 5 parts of watermelon juice drinks, wherein,

[0083] 5 groups of watermelon juice drinks are prepared in the following ways:

[0084] (1) Take five bags of freshly squeezed watermelon juice (each bag of watermelon juice is 100mL), heat it in a 70°C water bath for 20 minutes, and obtain five parts of watermelon juice after heat processing, which are named as No. 1 watermelon juice after heat processing, Watermelon juice after No. 2 thermal processing, watermelon juice after No. 3 thermal processing, watermelon juice after No. 4 thermal processing, and watermelon juice after No. 5 thermal processing;

[0085] (2) Add xanthan gum to No. 1 watermelon juice after thermal processing, fully shake, ultrasonic, and stir to make xanthan gum dissolve in the watermelon juice after thermal processing; wherein, the watermelon juice after thermal processing The mass is 100% and the added amount of xanthan gum is 0.19%;

[0086] Add xanthan gum to the...

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Abstract

The invention provides a method for removing peculiar smell of hot-processed watermelon juice and a watermelon juice beverage. The method comprises the following steps of: dissolving 0.15 to 0.25 percent of xanthan gum, 0.15 to 0.25 percent of beta-cyclodextrin, 0.1 to 0.2 percent of sodium carboxymethyl cellulose, citric acid and sugar into the watermelon juice subjected to hot processing by taking the mass of the watermelon juice subjected to hot processing as 100 percent, and removing peculiar smell; the addition amount of the citric acid and the sugar can realize that the sugar-acid ratio of the watermelon juice after the peculiar smell is removed is 78-82. The watermelon juice beverage is prepared from the following raw materials in percentage by mass: watermelon juice subjected to hot processing treatment, 0.15 to 0.25 percent of xanthan gum, 0.15 to 0.25 percent of beta-cyclodextrin, 0.1 to 0.2 percent of sodium carboxymethyl cellulose, citric acid and sugar, wherein the mass of the watermelon juice subjected to hot processing treatment is 100 percent; the addition amount of the citric acid and the sugar can realize that the sugar-acid ratio of the obtained watermelon juice beverage is 78-82.

Description

technical field [0001] The invention belongs to the field of food science and technology, and particularly relates to a method for removing peculiar smell of heat-processed watermelon juice and watermelon juice. Background technique [0002] Watermelons are classified into Cucurbitaceae, Watermelon, and Watermelon species in the plant kingdom. In recent years, watermelon ranks first in the world in terms of planting volume, annual output and consumption. However, watermelons are consumed in a single way, mainly fresh food. Watermelon contains a variety of nutrients that are beneficial to the human body and easy to digest and absorb, such as sugars, proteins and amino acids, vitamins, minerals (mainly calcium, phosphorus, iron), polyphenols and other substances, and the water content is large (about 90%), low in fat and low in calories, which makes watermelon highly praised by the nutrition industry and loved by consumers. [0003] The ripening period of watermelon is conc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/56A23L2/60A23L2/52
CPCA23L2/02A23L2/56A23L2/60A23L2/52A23V2002/00A23V2200/242A23V2250/5086A23V2250/5112A23V2250/51088A23V2250/032A23V2250/60
Inventor 刘野杨帆杨潇毕爽
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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