A method for preventing brown stain in process of fruit and vegetable pulping by use of liquid nitrogen hypothermia and deoxygenation

Abstract

The present invention discloses liquid nitrogen low temperature fruit and vegetable pulping process without browning and belongs to the field of food processing technology. The technological scheme includes the following steps: sorting fruit or vegetable, washing, microwave deactivation of enzyme, peeling, pre-cooling, crushing, pulping while spraying liquid nitrogen, blending, homogenizing, sterilizing to obtain fruit or vegetable paste product or semi-product, and abacterial packing or further processing. Spraying liquid nitrogen for low temperature no-oxygen pulping can reduce browning of fruit and vegetable, especially tropical and subtropical fruit and vegetable, obviously, and raise quality and taste of fruit and vegetable products.

Description

technical field [0001] The invention relates to a food preservation method, in particular to a method for preventing the beating and browning of fruits and vegetables by using liquid nitrogen for low-temperature deoxygenation, and belongs to the field of food processing. Background technique [0002] my country is one of the world's largest fruit and vegetable producers. With the adjustment of my country's agricultural industrial structure, fruit and vegetable production has developed rapidly. But it is still mainly fresh food at present, and the average storage and processing rate is less than 15%. In recent years, my country's fruit and vegetable storage and processing technology has made great progress. In particular, processed products such as fruit and vegetable juices, sauces, and powders have entered the market, which has solved the problem of seasonal sales, reduced post-harvest losses and storage and transportation losses, and enriched the ...

AI Technical Summary

Problems solved by technology

The above methods are not only relatively complicated in process and high in cost, b