Color protection processing method for compound fruit and vegetable beverage

Abstract

The invention relates to a color protection processing method for a compound fruit and vegetable beverage, and belongs to the technical field of beverage processing, and the color protection processing method comprises the following steps: S1, preparing fruit and vegetable raw materials including blackcurrant, mulberry, apple, cherry and celery, and cleaning the fruits and vegetables; s2, slicing apples, cherries and celery, then adding water and a color fixative into all the raw materials, pulping together, and then carrying out enzymolysis and enzyme deactivation treatment; and S3, filtering the pulp subjected to enzyme deactivation, adding auxiliary materials, homogenizing, degassing and sterilizing to obtain the compound fruit and vegetable beverage. According to the processing method disclosed by the invention, pigment of fruits and vegetables can be protected, loss, oxidation, fading and the like of the pigment are avoided, the color of the final product is amaranth, and the obtained compound fruit and vegetable beverage is good in taste and rich in nutrition.

Description

Technical Field

[0001] The invention belongs to the technical field of beverage processing, relates to color protection treatment during beverage processing, and specifically relates to a color protection processing method for a composite fruit and vegetable beverage. Background Art

[0002] Black currant is very rich in nutrients such as vitamin C, phosphorus, magnesium, potassium, calcium, anthocyanins, phenolic substances, etc., and has health benefits such as preventing gout and anemia.

[0003] Mulberries are rich in vitamin C, various minerals (potassium, calcium, magnesium, iron, etc.), anthocyanins, flavonoids, low-calorie and high-fiber nutrients. They have multiple health functions such as antioxidant, anti-tumor, anti-inflammatory, and improvement of sugar and lipid metabolism disorders.

[0004] Blackcurrants and mulberries are often used to make beverages, but they are easily oxidized and browned during processing, and they are also easily lost in pigments during processing, causing problems such as color lightening. Currently, the commonly used color preservatives are mainly antioxidants such as VC, citric acid, etc., but the color protection effect is average.

[0005] Therefore, developing a color protection processing method for compound fruit and vegetable juice beverages to prevent color loss in processed products is a problem that beverage processing companies need to solve. Summary of the invention

[0006] The present invention aims to provide a color protection processing method for a composite fruit and vegetable beverage. The processing method of the present invention can well retain the pigment, reduce the loss of pigment, and solve the problem of fading of fruit and vegetable juice.

[0007] The technical solution adopted by the present invention to achieve its purpose is as follows:

[0008] A color protection processing method for a composite fruit and vegetable beverage comprises the following steps:

[0009] S1. Prepare fruit and vegetable raw materials, including blackcurrant, mulberry, apple, cherry and celery, and wash the above fruits and vegetables;

[0010] S2. Slice the apples, cherries and celery, then add water and a color preservative to all the raw materials for pulping, and then perform enzymatic hydrolysis and enzyme inactivation treatment;

[0011] S3. After the enzyme is inactivated, the slurry is filtered, and auxiliary materials are added, and the mixture is homogenized, degassed, and sterilized to obtain a composite fruit and vegetable beverage.

[0012] Preferably, the color preservative comprises citric acid, purple sweet potato polyphenols, disodium EDTA, phycobiliprotein and papaya flavonoids (0.3-0.5): (0.1-0.5): (0.05-0.08): (0.1-0.3): (0.1-0.2).

[0013] Preferably, the mass ratio of blackcurrant, mulberry, apple, cherry and celery is 80:10:3:6:1.

[0014] Preferably, the mass ratio of raw material, color preservative and water is 1:0.01:1.

[0015] Preferably, the enzymatic hydrolysis conditions are 55-60° C. for 50-60 min, the enzymatic hydrolysis reagents are pectinase and cellulase, the amount of pectinase added is 0.05-0.06% of the slurry, and the amount of cellulase added is 0.08-0.10% of the slurry.

[0016] Preferably, the enzyme inactivation treatment parameters are 85-90°C, 5-10 min.

[0017] Preferably, the auxiliary materials include glucomannan, honey and stevioside.

[0018] Preferably, the sterilization parameters are 110-120°C, 5-10s ultra-high temperature instantaneous sterilization.

[0019] Preferably, in step S1, 0.1-0.15% by mass sodium bicarbonate solution is used for washing, and then cleaned with clean water.

[0020] The beneficial effects of the present invention are:

[0021] The processing method of the invention can protect the pigments of fruits and vegetables, avoid the loss, oxidation, fading and the like of the pigments, the color of the final product is purple-red, and the obtained composite fruit and vegetable beverage has good taste and rich nutrition.

[0022] The invention uses purple sweet potato polyphenols, papaya flavonoids, citric acid, disodium EDTA and phycobiliprotein as color protectants for the composite fruit and vegetable beverage. The components have good compatibility and can cooperate with each other to provide a good color protection effect.

[0023] Purple sweet potato polyphenols have strong antioxidant activity, can effectively capture free radicals, protect the anthocyanins in compound fruit and vegetable beverages, and retain the brightness of the pigments. As a natural antioxidant, papaya flavonoids can fight free radicals, protect pigments from oxidation, and have certain antibacterial and fresh-keeping properties, which can improve the stability of beverages; on the other hand, compound fruit and vegetable beverages contain iron (such as cherries and mulberries are rich in iron), and papaya flavonoids can be complexed with iron to present a purple-red color, further improving the color of compound fruit and vegetable beverages. Citric acid can adjust the pH value of the beverage, help retain the stability of the pigment, and also enhance the overall taste. As a metal ion chelator, disodium EDTA can effectively reduce the attack of metal ions on pigments and reduce the impact on pigment degradation. Phycobiliproteins and anthocyanins and other ingredients in compound fruits and vegetables are bound to each other through non-covalent bonds to form a stable complex, which helps to enhance the overall stability of the enhancement system.

[0024] The invention adopts blackcurrant, mulberry, apple, cherry and celery in a mass ratio of 80:10:3:6:1 as raw materials, which has more comprehensive nutritional value and significant advantages in health benefits and taste and flavor. The sour and sweet taste of blackcurrant, the rich fruity aroma of mulberry, the fragrance of apple, the sweetness of cherry and the freshness of celery together constitute a rich taste experience.

[0025] The auxiliary materials are glucomannan, honey and stevioside, among which glucomannan is used as a stabilizer, and honey and stevioside are used as compound sweeteners. Glucomannan is used to form a colloidal network in fruit and vegetable beverages to isolate anthocyanin pigments from oxygen, thereby reducing oxidation reactions and improving the color stability of fruit and vegetable beverages. DETAILED DESCRIPTION

[0026] The present invention is described in detail below in conjunction with specific embodiments. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should belong to the scope of protection of the present invention. 1. Specific embodiments

[0028] Example 1

[0029] A color protection processing method for a composite fruit and vegetable beverage comprises the following steps:

[0030] S1. Prepare fruit and vegetable raw materials, including 8kg of blackcurrant, 1kg of mulberry, 0.3kg of apple, 0.6kg of cherry and 0.1kg of celery, and wash the above fruits and vegetables with 0.1% mass fraction of sodium bicarbonate solution, and then wash them with clean water;

[0031] S2. Slice the apples, cherries and celery, then add 10kg of water and 0.1kg of color preservative to all the raw materials for pulping, and then perform enzymolysis and enzyme inactivation treatment. The enzymolysis conditions are 55°C for 60min, the enzymolysis reagents are pectinase and cellulase, the amount of pectinase added is 0.05% of the pulp, and the amount of cellulase added is 0.10% of the pulp; the enzyme inactivation treatment parameters are 85°C for 10min; the color preservatives include 0.03kg of citric acid, 0.024kg of purple sweet potato polyphenols, 0.006kg of disodium EDTA, 0.03kg of phycobiliprotein and 0.01kg of papaya flavonoids;

[0032] S3. After the enzyme is inactivated, the slurry is filtered, and 0.03 kg of glucomannan, 5 g / 100 ml of honey, and 0.02 g / 100 ml of stevioside are added. The mixture is homogenized, degassed, and sterilized at ultra-high temperature for 10 seconds at 110°C to obtain a composite fruit and vegetable beverage.

[0033] Example 2

[0034] A color protection processing method for a composite fruit and vegetable beverage comprises the following steps:

[0035] S1. Prepare fruit and vegetable raw materials, including 8kg of blackcurrant, 1kg of mulberry, 0.3kg of apple, 0.6kg of cherry and 0.1kg of celery, and wash the above fruits and vegetables with 0.1% mass fraction of sodium bicarbonate solution, and then wash them with clean water;

[0036] S2. Slice the apples, cherries and celery, then add 10kg of water and 0.1kg of color preservative to all the raw materials for pulping, and then perform enzymolysis and enzyme inactivation treatment. The enzymolysis conditions are 60°C for 50min, the enzymolysis reagents are pectinase and cellulase, the amount of pectinase added is 0.06% of the pulp, and the amount of cellulase added is 0.08% of the pulp; the enzyme inactivation treatment parameters are 90°C for 5min; the color preservatives include 0.034kg of citric acid, 0.034kg of purple sweet potato polyphenols, 0.005kg of disodium EDTA, 0.014kg of phycobiliprotein and 0.013kg of papaya flavonoids;

[0037] S3. After the enzyme is inactivated, the slurry is filtered, and 0.03 kg of glucomannan, 5 g / 100 ml of honey, and 0.02 g / 100 ml of stevioside are added. The mixture is homogenized, degassed, and sterilized at an ultra-high temperature of 120° C. for 5 seconds to obtain a composite fruit and vegetable beverage.

[0038] Example 3

[0039] A color protection processing method for a composite fruit and vegetable beverage comprises the following steps:

[0040] S1. Prepare fruit and vegetable raw materials, including 8kg of blackcurrant, 1kg of mulberry, 0.3kg of apple, 0.6kg of cherry and 0.1kg of celery, and wash the above fruits and vegetables with 0.1% mass fraction of sodium bicarbonate solution, and then wash them with clean water;

[0041] S2. Slice the apples, cherries and celery, then add 10kg of water and 0.1kg of color preservative to all the raw materials for pulping, and then perform enzymolysis and enzyme inactivation treatment. The enzymolysis conditions are 55°C for 60min, the enzymolysis reagents are pectinase and cellulase, the amount of pectinase added is 0.05% of the pulp, and the amount of cellulase added is 0.09% of the pulp; the enzyme inactivation treatment parameters are 85°C for 10min; the color preservatives include 0.05kg of citric acid, 0.025kg of purple sweet potato polyphenols, 0.005kg of disodium EDTA, 0.01kg of phycobiliprotein and 0.01kg of papaya flavonoids;

[0042] S3. After the enzyme is inactivated, the slurry is filtered, and 0.03 kg of glucomannan, 5 g / 100 ml of honey, and 0.02 g / 100 ml of stevioside are added. The mixture is homogenized, degassed, and sterilized at ultra-high temperature for 10 seconds at 110°C to obtain a composite fruit and vegetable beverage.

[0043] Example 4

[0044] A color protection processing method for a composite fruit and vegetable beverage comprises the following steps:

[0045] S1. Prepare fruit and vegetable raw materials, including 8kg of blackcurrant, 1kg of mulberry, 0.3kg of apple, 0.6kg of cherry and 0.1kg of celery, and wash the above fruits and vegetables with 0.1% mass fraction of sodium bicarbonate solution, and then wash them with clean water;

[0046] S2. Slice the apples, cherries and celery, then add 10kg of water and 0.1kg of color preservative to all the raw materials for pulping, and then perform enzymolysis and enzyme inactivation treatment. The enzymolysis conditions are 60°C for 50min, the enzymolysis reagents are pectinase and cellulase, the amount of pectinase added is 0.06% of the pulp, and the amount of cellulase added is 0.10% of the pulp; the enzyme inactivation treatment parameters are 90°C for 5min; the color preservatives include 0.034kg of citric acid, 0.024kg of purple sweet potato polyphenols, 0.006kg of disodium EDTA, 0.024kg of phycobiliprotein and 0.012kg of papaya flavonoids;

[0047] S3. After the enzyme is inactivated, the slurry is filtered, and 0.03 kg of glucomannan, 5 g / 100 ml of honey, and 0.02 g / 100 ml of stevioside are added. The mixture is homogenized, degassed, and sterilized at an ultra-high temperature of 120° C. for 5 seconds to obtain a composite fruit and vegetable beverage.

[0048] Comparative Example 1

[0049] A color protection processing method for a composite fruit and vegetable beverage comprises the following steps:

[0050] S1. Prepare fruit and vegetable raw materials, including 8kg of blackcurrant, 1kg of mulberry, 0.3kg of apple, 0.6kg of cherry and 0.1kg of celery, and wash the above fruits and vegetables with 0.1% mass fraction of sodium bicarbonate solution, and then wash them with clean water;

[0051] S2. Slice the apples, cherries and celery, then add 10kg of water and 0.1kg of color preservative to all the raw materials for pulping, and then perform enzymolysis and enzyme inactivation treatment. The enzymolysis conditions are 55°C for 60min, the enzymolysis reagents are pectinase and cellulase, the amount of pectinase added is 0.05% of the pulp, and the amount of cellulase added is 0.10% of the pulp; the enzyme inactivation treatment parameters are 85°C for 10min; the color preservatives include 0.043kg of citric acid, 0.034kg of purple sweet potato polyphenols, 0.0086kg of disodium EDTA and 0.0144kg of papaya flavonoids;

[0052] S3. After the enzyme is inactivated, the slurry is filtered, and 0.03 kg of glucomannan, 5 g / 100 ml of honey, and 0.02 g / 100 ml of stevioside are added. The mixture is homogenized, degassed, and sterilized at ultra-high temperature for 10 seconds at 110°C to obtain a composite fruit and vegetable beverage.

[0053] Comparative Example 2

[0054] A color protection processing method for a composite fruit and vegetable beverage comprises the following steps:

[0055] S1. Prepare fruit and vegetable raw materials, including 8kg of blackcurrant, 1kg of mulberry, 0.3kg of apple, 0.6kg of cherry and 0.1kg of celery, and wash the above fruits and vegetables with 0.1% mass fraction of sodium bicarbonate solution, and then wash them with clean water;

[0056] S2. Slice the apples, cherries and celery, then add 10 kg of water and 0.1 kg of color preservative to all the raw materials for pulping, and then perform enzymatic hydrolysis and enzyme inactivation treatment. The enzymatic hydrolysis conditions are 55 ° C for 60 min, the enzymatic hydrolysis reagents are pectinase and cellulase, the amount of pectinase added is 0.05% of the pulp, and the amount of cellulase added is 0.10% of the pulp; the enzyme inactivation treatment parameters are 85 ° C, 10 min; the color preservatives include 0.03945 kg of citric acid, 0.0079 kg of disodium EDTA, 0.03945 kg of phycobiliprotein and 0.0132 kg of papaya flavonoids;

[0057] S3. After the enzyme is inactivated, the slurry is filtered, and 0.03 kg of glucomannan, 5 g / 100 ml of honey, and 0.02 g / 100 ml of stevioside are added. The mixture is homogenized, degassed, and sterilized at ultra-high temperature for 10 seconds at 110°C to obtain a composite fruit and vegetable beverage.

[0058] Comparative Example 3

[0059] A color protection processing method for a composite fruit and vegetable beverage comprises the following steps:

[0060] S1. Prepare fruit and vegetable raw materials, including 8kg of blackcurrant, 1kg of mulberry, 0.3kg of apple, 0.6kg of cherry and 0.1kg of celery, and wash the above fruits and vegetables with 0.1% mass fraction of sodium bicarbonate solution, and then wash them with clean water;

[0061] S2. Slice the apples, cherries and celery, then add 10kg of water and 0.1kg of color preservative to all the raw materials for pulping, and then perform enzymolysis and enzyme inactivation treatment. The enzymolysis conditions are 55°C for 60min, the enzymolysis reagents are pectinase and cellulase, the amount of pectinase added is 0.05% of the pulp, and the amount of cellulase added is 0.10% of the pulp; the enzyme inactivation treatment parameters are 85°C for 10min; the color preservatives include 0.0333kg of citric acid, 0.0267kg of purple sweet potato polyphenols, 0.0067kg of disodium EDTA, and 0.0333kg of phycobiliprotein;

[0062] S3. After the enzyme is inactivated, the slurry is filtered, and 0.03 kg of glucomannan, 5 g / 100 ml of honey, and 0.02 g / 100 ml of stevioside are added. The mixture is homogenized, degassed, and sterilized at ultra-high temperature for 10 seconds at 110°C to obtain a composite fruit and vegetable beverage.

[0063] 2. Color protection experimental data

[0064] 1. The color of the composite fruit and vegetable beverage prepared in the above embodiment was measured by Lab value, with no color protection agent added as blank control. The results are shown in Table 1.

[0065] Table 1

[0066] deal with L* a* b* Example 1 26.04 53.12 -1.08 Example 2 26.01 50.51 -1.15 Example 3 25.83 52.67 -1.13 Example 4 26.08 53.06 -1.24 Comparative Example 1 33.15 55.10 1.12 Comparative Example 2 33.06 52.05 1.24 Comparative Example 3 35.01 55.03 1.06 Blank control 42.22 63.14 6.08

[0067] As can be seen from Table 1, the compound fruit and vegetable beverage processed without color protection agents has the brightest brightness, indicating that the pigment loss of fruit and vegetable juice without color protection agents is relatively large; the b value represents the depth of the blue dimension, and the larger the b value, the greater the loss of blue; the a value represents the depth of the red dimension, and the larger the a value, the darker the red, and the compound fruit and vegetable beverage processed without color protection agents has the highest red dimension.

[0068] 2. Pigment retention rate

[0069] The absorbance R0 of the composite fruit and vegetable beverage was measured at 522 nm using a spectrophotometer. The composite fruit and vegetable beverage was then placed at room temperature under natural light for 30 days, 60 days, and 90 days. The absorbance R1 was measured at 522 nm using a spectrophotometer, and the pigment retention rate was calculated (the pigment retention rate is R=R1 / R0*100%). The results are shown in Table 2.

[0070] Table 2

[0071]

[0072] As shown in Table 2, the compound fruit and vegetable beverages processed with color preservatives have higher pigment stability and longer-lasting color.

Claims

1. A color protection processing method for a composite fruit and vegetable beverage, characterized in that: The following steps are involved: S1. Prepare fruit and vegetable raw materials, including blackcurrant, mulberry, apple, cherry and celery, and wash the above fruits and vegetables; S2. Slice the apples, cherries and celery, then add water and a color preservative to all the raw materials for pulping, and then perform enzymatic hydrolysis and enzyme inactivation treatment; S3. After the enzyme is inactivated, the slurry is filtered, auxiliary materials are added, and the mixture is homogenized, degassed and sterilized to obtain a composite fruit and vegetable beverage.

2. The color protection processing method of a composite fruit and vegetable beverage according to claim 1, characterized in that: The color preservative comprises citric acid, purple sweet potato polyphenol, disodium EDTA, phycobiliprotein and papaya flavonoids (0.3-0.5): (0.1-0.5): (0.05-0.08): (0.1-0.3): (0.1-0.2).

3. The color protection processing method of a composite fruit and vegetable beverage according to claim 1, characterized in that: The mass ratio of black currant, mulberry, apple, cherry and celery is 80:10:3:6:

1.

4. The color protection processing method of a composite fruit and vegetable beverage according to claim 1, characterized in that: The mass ratio of raw materials, color preservative and water is 1:0.01:

1.

5. The color protection processing method of a composite fruit and vegetable beverage according to claim 1, characterized in that: The enzymatic hydrolysis conditions are 55-60° C. for 50-60 min, the enzymatic hydrolysis reagents are pectinase and cellulase, the added amount of pectinase is 0.05-0.06% of the slurry, and the added amount of cellulase is 0.08-0.10% of the slurry.

6. The color protection processing method of a composite fruit and vegetable beverage according to claim 1, characterized in that: The enzyme inactivation treatment parameters are 85-90°C, 5-10min.

7. The color protection processing method of a composite fruit and vegetable beverage according to claim 1, characterized in that: The auxiliary materials include glucomannan, honey and stevioside.

8. The color protection processing method of a composite fruit and vegetable beverage according to claim 1, characterized in that: The sterilization parameters are 110-120℃, 5-10s ultra-high temperature instantaneous sterilization.

9. The color protection processing method of a composite fruit and vegetable beverage according to claim 1, characterized in that: In step S1, 0.1-0.15% by mass sodium bicarbonate solution is used for washing, and then cleaned with clean water.

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