An anti-browning composition for canned fruit and its preparation method and application

Abstract

This invention discloses an anti-browning composition for canned fruit, its preparation method, and its application. It belongs to the field of food technology. The composition comprises the following components in parts by weight: 6-11 parts trehalose, 0.5-2 parts allulose, 3-5 parts erythritol, 0.4-0.8 parts citric acid, 0.2-0.6 parts β-cyclodextrin, and 0.3-0.7 parts calcium lactate. The trehalose, citric acid, β-cyclodextrin, and calcium lactate in this invention can effectively inhibit the Maillard reaction during the sterilization and degassing processes of canned fruit. Furthermore, the trehalose, citric acid, β-cyclodextrin, calcium lactate, allulose, and erythritol in this invention can further inhibit browning reactions and vitamin C degradation during storage. Canned fruit prepared using the anti-browning composition of this invention is free of sucrose and preservatives, making it suitable for type 2 diabetics and providing a longer shelf life.

Description

Technical Field

[0001] The invention relates to the field of food technology, and more particularly to an anti-browning composition for canned fruit and a preparation method and application thereof. Background Art

[0002] In today's food environment with green and healthy themes, canned fruits are indeed not as popular as fresh fruits. However, some fruits have a short shelf life, such as yellow peaches, which only have a shelf life of 1 to 2 days in hot weather. There are also fresh pineapples, in which the bromelain can cause certain damage to the tongue and stomach, but the effect is minimal after it is canned. Therefore, there is still a demand for canning fruits.

[0003] There are some problems in the production of existing canned fruits. Since the pulp contains amino acids, Maillard reaction is very likely to occur, causing the pulp color to brown during processing and storage. In addition, the oxidative decomposition of ascorbic acid and the oxidative condensation reaction of polyphenols are also important factors affecting the browning of canned fruits. An effective method to inhibit the browning of canned fruit pulp in syrup during storage is to add sulfites, but since it is easy to cause adverse effects on consumer health, China has banned the addition of sulfites in canned fruit and vegetable foods since 2004. Therefore, seeking an effective way to solve the browning of canned fruit pulp has always been a hot topic in related field research.

[0004] In summary, how to provide an anti-browning composition for canned fruits is a problem that those skilled in the art need to solve urgently. Summary of the invention

[0005] In view of this, the present invention provides an anti-browning composition for canned fruit, and a preparation method and application thereof. The composition can effectively reduce the degree of Maillard reaction in the processing of canned fruit, and has a low degree of browning during storage and reduces the degree of oxidation of vitamin C. The canned fruit prepared with the composition of the present invention has appropriate sweetness, a long shelf life and is friendly to patients with type 2 diabetes.

[0006] In order to achieve the above object, the present invention adopts the following technical solution:

[0007] An anti-browning composition for canned fruit comprises the following components in parts by weight: 6-11 parts of trehalose, 0.5-2 parts of allulose, 3-5 parts of erythritol, 0.4-0.8 parts of citric acid, 0.2-0.6 parts of beta-cyclodextrin and 0.3-0.7 parts of calcium lactate.

[0008] Beneficial effects achieved: Trehalose is a disaccharide composed of two glucose molecules with an α,α,1,1-glycosidic bond. Recent studies have confirmed that trehalose has the characteristics of acid and heat resistance, not prone to browning, and has a color-protecting effect, so it is increasingly widely used in food processing. Trehalose has a low sweetness, which makes it more pleasant to high-sugar canned products.

[0009] Other studies have shown that allulose has certain physiological effects on reducing human body fat content, and is positively correlated with dosage. It can enhance fat oxidation after meals in healthy people and is a new sweetener that can maintain body weight and enhance energy metabolism. Other clinical studies have shown that additional intake of allulose can significantly reduce blood sugar levels in patients with type 2 diabetes.

[0010] Although allulose, as a reducing sugar, has the function of reducing the oxidation of vitamin C, it is prone to Maillard reaction during the canned fruit processing.

[0011] Based on the current hot issues in the industry and the good functions of trehalose and allulose, the present invention conducts in-depth research on the above-mentioned problems and technical difficulties, and uses trehalose and allulose in combination to provide an anti-browning composition for canned fruit.

[0012] Furthermore, an anti-browning composition for canned fruit includes the following components in parts by weight: 9 parts of trehalose, 1.5 parts of allulose, 5 parts of erythritol, 0.6 parts of citric acid, 0.4 parts of β-cyclodextrin and 0.4 parts of calcium lactate.

[0013] Furthermore, the fruit is one or more of apple, pear, citrus, lychee, yellow peach, and pineapple.

[0014] The method for preparing the anti-browning composition for canned fruit comprises the following steps:

[0015] Step 1, mixing and sieving: accurately weigh trehalose, allulose, erythritol, citric acid, β-cyclodextrin and calcium lactate, mix thoroughly, and sieve to obtain a mixture A;

[0016] Step 2, granulation: adding 95% ethanol to mixture A, stirring to prepare wet granules;

[0017] Step 3, drying: drying the prepared wet granules until the granule moisture is 3-5% to obtain a premix;

[0018] Step 4, spraying: spray the trehalose solution evenly on the premix in step 3 (the trehalose solution is used additionally in the spraying step, which is not included in the total amount in step 1; this part of the trehalose spraying is intended to improve the stability of the particles, the solution concentration is not high, and the spraying amount is not large, so the total amount of trehalose entering the can with the particles is very low), and then dry;

[0019] Step 5: Finishing: The dried particles are passed through a 20-mesh sieve and placed in a sealed container for later use.

[0020] Furthermore, the mass concentration of the trehalose solution in step 4 is 2-6%;

[0021] Preferably, the mass concentration of the trehalose solution is 4%.

[0022] Application of the anti-browning composition prepared by the preparation method in the preparation of canned fruits.

[0023] Furthermore, the anti-browning composition is dissolved in water to prepare a soup, and the mass ratio of the anti-browning composition to water is 15-19:55-65.

[0024] Further, the specific steps are as follows:

[0025] Step 1: Select ingredients: Choose fresh fruits from the same batch and of similar size;

[0026] Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core, and cut into small pieces of 2cm×2cm;

[0027] Step 3: Color protection: put the cut pulp into the color protection liquid to protect the color for 1 hour;

[0028] Step 4: Blanching: Place the fruit pulp after color protection in step 3 in boiling water and blanch for 2 minutes, then remove and drain;

[0029] Step 5: Canning: weigh 90-120 portions of the blanched pulp from step 4 and place them in a glass jar;

[0030] Step 6, preparing soup: weigh 15-19 parts of the anti-browning composition and dissolve it in 55-65 parts of water, stir thoroughly and then pour into the tank prepared in step 5;

[0031] Step 7: exhaust and seal the can;

[0032] Step 8: Sterilization;

[0033] Step 9: Cool, wipe the cans and store.

[0034] Furthermore, the color-protecting solution in step three comprises the following components in mass concentrations: 0.1-0.2% citric acid, 0.3-0.6% sodium chloride and 2-4% trehalose.

[0035] It can be seen from the above technical scheme that compared with the prior art, the beneficial effects achieved by the present invention are as follows: the composition can effectively reduce the degree of Maillard reaction in the processing of canned fruit, and the degree of browning during storage is low, and the degree of oxidation of vitamin C is reduced. The canned fruit prepared by the composition of the present invention has the characteristics of not being sweet and greasy and having a long shelf life. At the same time, allulose has a low energy value, has a certain physiological effect on reducing the fat content of the human body, and can also significantly reduce the blood sugar level of patients with type 2 diabetes. It is an excellent product for people who pay attention to health and patients with type 2 diabetes. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the provided drawings without paying creative work.

[0037] Figure 1 The accompanying figure shows the changes of 5-HMF during the storage process of Experiment 1 of the present invention;

[0038] Figure 2 The accompanying figure shows the change of 294nm absorbance during storage in Experiment 1 of the present invention;

[0039] Figure 3 The accompanying figure shows the change of absorbance at 420 nm during storage in Experiment 1 of the present invention;

[0040] Figure 4 The accompanying figure shows the change in flesh color during storage in Experiment 1 of the present invention. DETAILED DESCRIPTION

[0041] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not 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 are within the scope of protection of the present invention.

[0042] The drugs required for the present invention are conventional experimental drugs, which are purchased from commercial channels; the experimental methods not mentioned are conventional experimental methods and will not be described in detail here.

[0043] Example 1

[0044] An anti-browning composition for canned fruit, the preparation steps are as follows:

[0045] Step 1, mixing and sieving: accurately weigh 10 parts of trehalose, 1.2 parts of allulose, 4 parts of erythritol, 0.5 parts of citric acid, 0.3 parts of β-cyclodextrin and 0.4 parts of calcium lactate according to the formula ratio, mix thoroughly for 15 minutes, and pass through a 60-mesh sieve.

[0046] Step 2: Granulation: Add 3.5 parts of 95% ethanol to the sample in step 1 and stir for 15 minutes to prepare suitable wet granules of uniform size.

[0047] Step 3: Drying: The prepared wet granules are evenly dispersed on a tray and placed in a 70°C constant temperature drying oven to dry until the granule moisture is 3% to 5%.

[0048] Step 4: Spraying: Spray a trehalose solution with a mass concentration of 4% evenly on the particles in step 3, and place in a 70° C. constant temperature drying oven to dry for 30 minutes.

[0049] Step 5: Finishing: The dried particles are passed through a 20-mesh sieve and placed in a sealed container for later use.

[0050] The application of the anti-browning composition for canned fruit in the production of canned fruit comprises the following production steps:

[0051] Step 1: Material selection: Choose fresh large yellow pears from the same batch and of similar size.

[0052] Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core and cut into small pieces of 2cm×2cm.

[0053] Step 3: Color protection: Place the cut pulp in color protection liquid to protect the color for 1 hour.

[0054] The color-protecting solution comprises the following components in mass concentrations: 0.2% citric acid, 0.5% sodium chloride and 4% trehalose.

[0055] Step 4: Blanching: Place the fruit pulp that has been color-protected in step 3 in boiling water and blanch for 2 minutes, then remove and drain.

[0056] Step 5: Canning: Weigh 100 portions of the blanched pulp from step 4 by weight and place them in glass jars.

[0057] Step 6, preparing soup: dissolve the anti-browning composition in 60 parts of water, stir thoroughly and then pour into the pot prepared in step 5.

[0058] Step 7: Vent and seal the cans: Place the canned food in step 6 into boiling water, heat until the center temperature of the cans reaches 90°C, and seal the cans immediately.

[0059] Step 8. Sterilization: After sealing, sterilize the cans immediately in boiling water for 15 minutes.

[0060] Step 9: Cooling, wiping cans, and storing: After sterilization, immediately cool the cans with running water to a surface temperature of about 30°C, wipe off the surface moisture, and store at room temperature.

[0061] Example 2

[0062] An anti-browning composition for canned fruit, the preparation steps are as follows:

[0063] Step 1, mixing and sieving: accurately weigh 9 parts of trehalose, 1.5 parts of allulose, 5 parts of erythritol, 0.6 parts of citric acid, 0.4 parts of β-cyclodextrin and 0.4 parts of calcium lactate according to the formula ratio, mix thoroughly for 15 minutes, and pass through a 60-mesh sieve.

[0064] Step 2: Granulation: Add 3.5 parts of 95% ethanol to the sample in step 1 and stir for 15 minutes to prepare suitable wet granules of uniform size.

[0065] Step 3: Drying: The prepared wet granules are evenly dispersed on a tray and placed in a 70°C constant temperature drying oven to dry until the granule moisture is 3% to 5%.

[0066] Step 4: Spraying: Spray a trehalose solution with a mass concentration of 4% evenly on the particles in step 3, and place in a 70° C. constant temperature drying oven to dry for 30 minutes.

[0067] Step 5: Finishing: The dried particles are passed through a 20-mesh sieve and placed in a sealed container for later use.

[0068] The application of the anti-browning composition for canned fruit in the production of canned fruit comprises the following production steps:

[0069] Step 1: Material selection: Choose fresh large yellow pears from the same batch and of similar size.

[0070] Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core and cut into small pieces of 2cm×2cm.

[0071] Step 3: Color protection: Place the cut pulp in color protection liquid to protect the color for 1 hour.

[0072] The color-protecting solution comprises the following components in mass concentrations: 0.15% citric acid, 0.4% sodium chloride and 4% trehalose.

[0073] Step 4: Blanching: Place the fruit pulp that has been color-protected in step 3 in boiling water and blanch for 2 minutes, then remove and drain.

[0074] Step 5: Canning: Weigh 100 portions of the blanched pulp from step 4 by weight and place them in glass jars.

[0075] Step 6, preparing soup: dissolve the anti-browning composition in 60 parts of water, stir thoroughly and then pour into the pot prepared in step 5.

[0076] Step 7: Vent and seal the cans: Place the canned food in step 6 into boiling water, heat until the center temperature of the cans reaches 90°C, and seal the cans immediately.

[0077] Step 8. Sterilization: After sealing, sterilize the cans immediately in boiling water for 15 minutes.

[0078] Step 9: Cooling, wiping cans, and storing: After sterilization, immediately cool the cans with running water to a surface temperature of about 30°C, wipe off the surface moisture, and store at room temperature.

[0079] Example 3

[0080] An anti-browning composition for canned fruit, the preparation steps are as follows:

[0081] Step 1, mixing and sieving: accurately weigh 11 parts of trehalose, 0.5 parts of allulose, 3 parts of erythritol, 0.7 parts of citric acid, 0.5 parts of β-cyclodextrin and 0.6 parts of calcium lactate according to the formula ratio, mix thoroughly for 15 minutes, and pass through a 60-mesh sieve.

[0082] Step 2: Granulation: Add 3.6 parts of 95% ethanol to the sample in step 1 and stir for 15 minutes to prepare suitable wet granules of uniform size.

[0083] Step 3: Drying: The prepared wet granules are evenly dispersed on a tray and placed in a 70°C constant temperature drying oven to dry until the granule moisture is 3% to 5%.

[0084] Step 4: Spraying: Spray a trehalose solution with a mass concentration of 4% evenly on the particles in step 3, and place in a 70° C. constant temperature drying oven to dry for 30 minutes.

[0085] Step 5: Finishing: The dried particles are passed through a 20-mesh sieve and placed in a sealed container for later use.

[0086] The application of the anti-browning composition for canned fruit in the production of canned fruit comprises the following production steps:

[0087] Step 1: Material selection: Choose fresh large yellow pears from the same batch and of similar size.

[0088] Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core and cut into small pieces of 2cm×2cm.

[0089] Step 3: Color protection: Place the cut pulp in color protection liquid to protect the color for 1 hour.

[0090] The color-protecting solution comprises the following components in mass concentrations: 0.1% citric acid, 0.6% sodium chloride and 3% trehalose.

[0091] Step 4: Blanching: Place the fruit pulp that has been color-protected in step 3 in boiling water and blanch for 2 minutes, then remove and drain.

[0092] Step 5: Canning: Weigh 100 portions of the blanched pulp from step 4 by weight and place them in glass jars.

[0093] Step 6, preparing soup: dissolve the anti-browning composition in 60 parts of water, stir thoroughly and then pour into the pot prepared in step 5.

[0094] Step 7: Vent and seal the cans: Place the canned food in step 6 into boiling water, heat until the center temperature of the cans reaches 90°C, and seal the cans immediately.

[0095] Step 8. Sterilization: After sealing, sterilize the cans immediately in boiling water for 15 minutes.

[0096] Step 9: Cooling, wiping cans, and storing: After sterilization, immediately cool the cans with running water to a surface temperature of about 30°C, wipe off the surface moisture, and store at room temperature.

[0097] Comparative Example 1

[0098] In this comparative example, no psicose was added.

[0099] An anti-browning composition for canned fruit, the preparation steps are as follows:

[0100] Step 1, mixing and sieving: accurately weigh 11 parts of trehalose, 5 parts of erythritol, 0.5 parts of citric acid, 0.3 parts of β-cyclodextrin and 0.4 parts of calcium lactate according to the formula ratio, mix thoroughly for 15 minutes, and pass through a 60-mesh sieve.

[0101] Step 2: Granulation: Add 3.5 parts of 95% ethanol to the sample in step 1 and stir for 15 minutes to prepare suitable wet granules of uniform size.

[0102] Step 3: Drying: The prepared wet granules are evenly dispersed on a tray and placed in a 70°C constant temperature drying oven to dry until the granule moisture is 3% to 5%.

[0103] Step 4: Spraying: Spray the trehalose solution evenly on the particles in step 3, and place in a 70° C. constant temperature drying oven to dry for 30 minutes.

[0104] Step 5: Finishing: The dried particles are passed through a 20-mesh sieve and placed in a sealed container for later use.

[0105] The application of the anti-browning composition for canned fruit in the production of canned fruit comprises the following production steps:

[0106] Step 1: Material selection: Choose fresh large yellow pears from the same batch and of similar size.

[0107] Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core and cut into small pieces of 2cm×2cm.

[0108] Step 3: Color protection: Place the cut pulp in color protection liquid to protect the color for 1 hour.

[0109] The color-protecting solution comprises the following components in mass concentrations: 0.2% citric acid, 0.5% sodium chloride and 4% trehalose.

[0110] Step 4: Blanching: Place the fruit pulp that has been color-protected in step 3 in boiling water and blanch for 2 minutes, then remove and drain.

[0111] Step 5: Canning: Weigh 100 portions of the blanched pulp from step 4 by weight and place them in glass jars.

[0112] Step 6, preparing soup: dissolve the anti-browning composition in 60 parts of water, stir thoroughly and then pour into the pot prepared in step 5.

[0113] Step 7: Vent and seal the cans: Place the canned food in step 6 into boiling water, heat until the center temperature of the cans reaches 90°C, and seal the cans immediately.

[0114] Step 8. Sterilization: After sealing, sterilize the cans immediately in boiling water for 15 minutes.

[0115] Step 9: Cooling, wiping cans, and storing: After sterilization, immediately cool the cans with running water to a surface temperature of about 30°C, wipe off the surface moisture, and store at room temperature.

[0116] Comparative Example 2

[0117] No trehalose was added in this comparative example.

[0118] An anti-browning composition for canned fruit, the preparation steps are as follows:

[0119] Step 1. Mixing and sieving: Accurately weigh 1.5 parts of allulose, 9 parts of white sugar, 4 parts of erythritol, 0.5 parts of citric acid, 0.4 parts of β-cyclodextrin and 0.4 parts of calcium lactate according to the formula ratio, mix thoroughly for 15 minutes, and pass through a 60-mesh sieve.

[0120] Step 2: Granulation: Add 3.5 parts of 95% ethanol to the sample in step 1 and stir for 15 minutes to prepare suitable wet granules of uniform size.

[0121] Step 3: Drying: The prepared wet granules are evenly dispersed on a tray and placed in a 70°C constant temperature drying oven to dry until the granule moisture is 3% to 5%.

[0122] Step 4, spraying: spray 4% trehalose solution evenly on the particles in step 3, and place in a 70°C constant temperature drying oven for 30 minutes (this part of trehalose spraying is to improve the stability of the particles. The solution concentration is not high and the spraying amount is not large, so the total amount of trehalose entering the can with the particles is very low and does not affect the overall formula).

[0123] Step 5: Finishing: The dried particles are passed through a 20-mesh sieve and placed in a sealed container for later use.

[0124] The application of the anti-browning composition for canned fruit in the production of canned fruit comprises the following production steps:

[0125] Step 1: Material selection: Choose fresh large yellow pears from the same batch and of similar size.

[0126] Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core and cut into small pieces of 2cm×2cm.

[0127] Step 3: Color protection: Place the cut pulp in color protection liquid to protect the color for 1 hour.

[0128] The color-protecting solution comprises the following components in mass concentrations: 0.15% citric acid, 0.4% sodium chloride and 4% trehalose.

[0129] Step 4: Blanching: Place the fruit pulp that has been color-protected in step 3 in boiling water and blanch for 2 minutes, then remove and drain.

[0130] Step 5: Canning: Weigh 100 portions of the blanched pulp from step 4 by weight and place them in glass jars.

[0131] Step 6, preparing soup: dissolve the anti-browning composition in 60 parts of water, stir thoroughly and then pour into the pot prepared in step 5.

[0132] Step 7: Vent and seal the cans: Place the canned food in step 6 into boiling water, heat until the center temperature of the cans reaches 90°C, and seal the cans immediately.

[0133] Step 8. Sterilization: After sealing, sterilize the cans immediately in boiling water for 15 minutes.

[0134] Step 9: Cooling, wiping cans, and storing: After sterilization, immediately cool the cans with running water to a surface temperature of about 30°C, wipe off the surface moisture, and store at room temperature.

[0135] Comparative Example 3

[0136] This comparative example is a simple blending of raw materials without granulation and spraying operations.

[0137] An application of an anti-browning composition for canned fruit in the production of canned fruit, and the production steps are as follows:

[0138] Step 1: Material selection: Choose fresh large yellow pears from the same batch and of similar size.

[0139] Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core and cut into small pieces of 2cm×2cm.

[0140] Step 3: Color protection: Place the cut pulp in color protection liquid to protect the color for 1 hour.

[0141] The color-protecting solution comprises the following components in mass concentrations: 0.1% citric acid, 0.6% sodium chloride and 3% trehalose.

[0142] Step 4: Blanching: Place the fruit pulp that has been color-protected in step 3 in boiling water and blanch for 2 minutes, then remove and drain.

[0143] Step 5: Canning: Weigh 100 portions of the blanched pulp from step 4 by weight and place them in glass jars.

[0144] Step 6, prepare the soup: pass 11 parts of trehalose, 0.5 parts of allulose, 3 parts of erythritol, and 0.7 parts of citric acid through a 60-mesh sieve, dissolve in 60 parts of water, stir thoroughly and inject into the tank in step 5 (β-cyclodextrin and calcium lactate are the encapsulation and stabilizing components used in the granulation step, and do not need to be added if granulation is not performed).

[0145] Step 7: Vent and seal the cans: Place the canned food in step 6 into boiling water, heat until the center temperature of the cans reaches 90°C, and seal the cans immediately.

[0146] Step 8. Sterilization: After sealing, sterilize the cans immediately in boiling water for 15 minutes.

[0147] Step 9: Cooling, wiping cans, and storing: After sterilization, immediately cool the cans with running water to a surface temperature of about 30°C, wipe off the surface moisture, and store at room temperature.

[0148] Comparative Example 4

[0149] This comparative example is a commercially available common white granulated sugar formula.

[0150] The specific steps of canned fruit production are as follows:

[0151] Step 1: Material selection: Choose fresh large yellow pears from the same batch and of similar size.

[0152] Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core and cut into small pieces of 2cm×2cm.

[0153] Step 3: Color protection: Place the cut pulp in color protection liquid to protect the color for 1 hour.

[0154] The color-protecting solution comprises the following components in mass concentrations: 0.15% citric acid, 0.5% sodium chloride and 4% trehalose.

[0155] Step 4: Blanching: Place the fruit pulp that has been color-protected in step 3 in boiling water and blanch for 2 minutes, then remove and drain.

[0156] Step 5: Canning: Weigh 100 portions of the blanched pulp from step 4 by weight and place them in glass jars.

[0157] Step 6. Prepare the soup: Pass 12 parts of white sugar and 0.6 parts of citric acid through a 60-mesh sieve, dissolve in 60 parts of water, stir thoroughly and pour into the jar prepared in step 5.

[0158] Step 7: Vent and seal the cans: Place the canned food in step 6 into boiling water, heat until the center temperature of the cans reaches 90°C, and seal the cans immediately.

[0159] Step 8. Sterilization: After sealing, sterilize the cans immediately in boiling water for 15 minutes.

[0160] Step 9: Cooling, wiping cans, and storing: After sterilization, immediately cool the cans with running water to a surface temperature of about 30°C, wipe off the surface moisture, and store at room temperature.

[0161] Comparative Example 5

[0162] In this comparative example, no trehalose was added, and allulose was used to completely replace white sugar.

[0163] An anti-browning composition for canned fruit, the preparation steps are as follows:

[0164] Step 1, mixing and sieving: accurately weigh 9 parts of allulose, 4 parts of erythritol, 0.5 parts of citric acid, 0.4 parts of β-cyclodextrin and 0.4 parts of calcium lactate according to the formula ratio, mix thoroughly for 15 minutes, and pass through a 60-mesh sieve.

[0165] Step 2: Granulation: Add 3.5 parts of 95% ethanol to the sample in step 1 and stir for 15 minutes to prepare suitable wet granules of uniform size.

[0166] Step 3: Drying: The prepared wet granules are evenly dispersed on a tray and placed in a 70°C constant temperature drying oven to dry until the granule moisture is 3% to 5%.

[0167] Step 4, spraying: spray 4% trehalose solution evenly on the particles in step 3, and place in a 70°C constant temperature drying oven for 30 minutes (this part of trehalose spraying is to improve the stability of the particles. The solution concentration is not high and the spraying amount is not large, so the total amount of trehalose entering the can with the particles is very low and does not affect the overall formula).

[0168] Step 5: Finishing: The dried particles are passed through a 20-mesh sieve and placed in a sealed container for later use.

[0169] The application of the anti-browning composition for canned fruit in the production of canned fruit comprises the following production steps:

[0170] Step 1: Material selection: Choose fresh large yellow pears from the same batch and of similar size.

[0171] Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core and cut into small pieces of 2cm×2cm.

[0172] Step 3: Color protection: Place the cut pulp in color protection liquid to protect the color for 1 hour.

[0173] The color-protecting solution comprises the following components in mass concentrations: 0.15% citric acid, 0.4% sodium chloride and 4% trehalose.

[0174] Step 4: Blanching: Place the fruit pulp that has been color-protected in step 3 in boiling water and blanch for 2 minutes, then remove and drain.

[0175] Step 5: Canning: Weigh 100 portions of the blanched pulp from step 4 by weight and place them in glass jars.

[0176] Step 6, preparing soup: dissolve the anti-browning composition in 60 parts of water, stir thoroughly and then pour into the pot prepared in step 5.

[0177] Step 7: Vent and seal the cans: Place the canned food in step 6 into boiling water, heat until the center temperature of the cans reaches 90°C, and seal the cans immediately.

[0178] Step 8. Sterilization: After sealing, sterilize the cans immediately in boiling water for 15 minutes.

[0179] Step 9: Cooling, wiping cans, and storing: After sterilization, immediately cool the cans with running water to a surface temperature of about 30°C, wipe off the surface moisture, and store at room temperature.

[0180] Experiment 1

[0181] The cans prepared in the above-mentioned Examples 1 to 3 and Comparative Examples 1 to 5 were tested for browning related indexes. The cans of each example were placed at a constant temperature of 45° C. and subjected to an accelerated shelf life experiment. The above-mentioned indexes were measured at a cycle of 7 days, and the measurement was performed 5 times in total.

[0182] Prediction of shelf life based on the Arrhenius model:

[0183] θ(T 1 )=θ(T 2 )×Q 10 ΔT / 10

[0184] Where: θ(T 1 ) is the actual storage temperature T 1 Shelf life under θ(T 2 ) is the 2 The shelf life obtained by accelerated destructive testing at temperature, d; ΔT is the higher temperature (T 2 ) and the actual storage temperature (T 1 ) difference, ℃; Q 10 It is the ratio of the shelf life at two arbitrary temperatures with a temperature difference of 10°C, obtained from previous experiments and taken as 1.8.

[0185] According to calculations, storage at 45°C for 35 days is equivalent to storage at room temperature for 145.8 days.

[0186] The specific determination method is as follows:

[0187] (1) Determination of 5-HMF (5-Hydroxymethy lfurfural)

[0188] Take 3mL of canned sugar solution, add 3mL of zinc acetate (1mol / L) and potassium ferrocyanide (0.25mol / L) respectively, add 11mL of water, stir thoroughly for 10min and filter, take 2mL of the filtrate into a stoppered test tube, add 2mL of trichloroacetic acid (TCA) and thiobarbituric acid (TBA) respectively, mix and place the stoppered test tube in a (40±0.5)℃ water bath and heat for 50min, take out and cool to 25℃ with running water, then determine its absorbance at a wavelength of 443nm by spectrophotometry, and calculate the content according to the standard curve.

[0189] (2) Determination of absorbance

[0190] 3 mL of canned sugar solution was first measured at 294 nm to detect the content of Maillard primary products, thereby measuring the degree of primary browning. Then the absorbance at 420 nm was measured to measure the browning condition.

[0191] (3) Determination of color difference value

[0192] Use a colorimeter to measure the L, a, and b values ​​of the pulp, and calculate the color difference value as follows

[0193] ΔE=[(L 0 -L) 2 +(a 0 -a) 2 +(b 0 -b) 2 ] 1 / 2

[0194] Among them, L 0 , a 0 , b0 This is the standard whiteboard reading.

[0195] The results are shown in Table 1 (35d test data of each group) and Figures 1 to 4 shown.

[0196] Table 1 35d test data

[0197]

[0198]

[0199] 5-HMF (5-hydroxymethylfurfural) is an aldehyde compound produced by the catalytic dehydration of monosaccharide compounds such as glucose and fructose under high temperature and acidic conditions. It is a common intermediate product of the Maillard reaction and the oxidative decomposition reaction of ascorbic acid, and is an important indicator for measuring the browning situation. Example of 5-HMF production amount <Comparative Example 1 (trehalose, without psicose) <Comparative Example 3 (simple mixture of trehalose and psicose) <Comparative Example 4 (white granulated sugar, commercially available formula) <Comparative Example 2 (psicose, white granulated sugar, without trehalose) <Comparative Example 5 (psicose, without trehalose), where psicose, as a diastereomer of fructose, reacts with itself under high concentration and high temperature conditions to generate a large amount of 5-HMF, which affects the detection of this indicator. And the sensory quality of the canned food in Comparative Example 5 is poor, so this example is not reflected in the accompanying drawings. The 5-HMF content of white sugar increases significantly with time, while the changes in the examples of the anti-browning composition are not obvious, showing an inhibitory effect on the production of 5-HMF. In addition, the examples of the anti-browning composition inhibit the production of 5-HMF better than the comparative example 3, indicating that the antioxidant component is not just a simple physical superposition, and the cyclodextrin and sugar embedding is formed during the granulation process. The embedding has a stabilizing and sustained-release effect, and can form a certain protective effect on the active ingredients.

[0200] Taking the commercially available white sugar formula as a reference, the 5-HMF inhibition rate at 35 days was calculated as follows:

[0201] f=(c 0 -c 1 ) / c 0 *100%

[0202] Where, f is the 5-HMF inhibition rate, %;

[0203] c 0 is the content of 5-HMF in canned fruit with white sugar, ug / mL;

[0204] c 1 5-HMF content of canned fruit in each embodiment / comparative example, ug / mL.

[0205] It can be seen that the average 5-HMF inhibition rate of each example is 76%, which is greater than 68.15% of trehalose alone + -1.9% of psicose alone, that is, trehalose and psicose in the antioxidant component of the present invention play a synergistic role.

[0206] It is generally believed that the change in absorbance at 294nm reflects the change in the amount of colorless intermediates generated by the Maillard reaction system. This colorless intermediate is considered to be the precursor of brown pigments in the Maillard reaction or caramelization reaction. The generation of color substances is often studied by measuring the absorbance of the system at a specific wavelength. It is generally believed that the absorbance at 420nm can reflect the generation of color substances in the system, which can also be called the degree of browning. Some studies have shown that A 294nm Mainly provided by ascorbic acid browning and Maillard reaction, while A 420nm Mainly provided by ascorbic acid browning. Figure 2 It can be seen that A 294nm Both of them first decreased and then increased with the extension of time, indicating that in the early stage of the experiment, the products of the early Maillard reaction could participate in the late reaction in time without accumulation. In the later stage of the experiment, the speed of the late Maillard reaction slowed down and the early products accumulated. Figure 3 Shown A 420nm The absorbance values ​​of the examples were lower than those of the comparative examples during the same period, indicating that the anti-browning component had a high degree of inhibition on the browning reaction during the storage period and could delay the oxidation of ascorbic acid.

[0207] The color difference reflects the browning of the canned food at the macro level. The color difference of the canned food during storage at 45℃ is shown in the figure below. Figure 4 As shown, the color difference between comparative examples 1, 2, and 3 and the embodiment is between 2 and 3, which is visible to the naked eye; the color difference between comparative example 3 and the embodiment is more than 4, which is an obvious color difference.

[0208] The embodiment is carried out in a preferred manner of the invention. By preparing the anti-browning composition and applying it to canned fruit, the degree of Maillard and other browning reactions during canning and storage can be significantly reduced compared to the traditional white sugar formula (such as comparative example 4), and the canned fruit is sweet but not greasy, with an excellent taste. At the same time, the components of the antioxidant assembly produce a good synergistic effect, and its effect is greater than that of simple material mixing.

[0209] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0210] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. An anti-browning composition for canned fruit, characterized in that: The invention comprises the following components in parts by weight: 6-11 parts of trehalose, 0.5-2 parts of allulose, 3-5 parts of erythritol, 0.4-0.8 parts of citric acid, 0.2-0.6 parts of beta-cyclodextrin and 0.3-0.7 parts of calcium lactate; The preparation method of the anti-browning composition comprises the following steps: Step 1, mixing and sieving: accurately weigh trehalose, allulose, erythritol, citric acid, β-cyclodextrin and calcium lactate, mix thoroughly, and sieve to obtain a mixture A; Step 2, granulation: adding 95% ethanol to mixture A, stirring to prepare wet granules; Step 3, drying: the prepared wet granules are dried until the granule moisture is 3-5% to obtain a premix; Step 4, spraying: spray the trehalose solution evenly on the premix in step 3, and then dry; Step 5: Finishing: The dried particles are passed through a 20-mesh sieve and placed in a sealed container for later use.

2. The anti-browning composition for canned fruit according to claim 1, characterized in that: The invention comprises the following components in parts by weight: 9 parts of trehalose, 1.5 parts of allulose, 5 parts of erythritol, 0.6 parts of citric acid, 0.4 parts of beta-cyclodextrin and 0.4 parts of calcium lactate.

3. An anti-browning composition for canned fruit as claimed in any one of claims 1 or 2, characterized in that: The fruit is one or more of apples, pears, citrus, lychees, yellow peaches and pineapples.

4. The method for preparing the anti-browning composition for canned fruit according to any one of claims 1 or 2, characterized in that: The steps include: Step 1, mixing and sieving: accurately weigh trehalose, allulose, erythritol, citric acid, β-cyclodextrin and calcium lactate, mix thoroughly, and sieve to obtain a mixture A; Step 2, granulation: adding 95% ethanol to mixture A, stirring to prepare wet granules; Step 3, drying: the prepared wet granules are dried until the granule moisture is 3-5% to obtain a premix; Step 4, spraying: spray the trehalose solution evenly on the premix in step 3, and then dry; Step 5: Finishing: The dried particles are passed through a 20-mesh sieve and placed in a sealed container for later use.

5. The preparation method according to claim 4, characterized in that: The mass concentration of the trehalose solution in step 4 is 2-6%.

6. Use of the anti-browning composition prepared by the preparation method of claim 4 in the preparation of canned fruits.

7. The use according to claim 6, characterized in that The anti-browning composition is dissolved in water to prepare a soup, and the mass ratio of the anti-browning composition to water is 15-19:55-65.

8. The use according to claim 7, characterized in that The specific steps are as follows: Step 1: Select ingredients: Choose fresh fruits from the same batch and of similar size; Step 2: Cleaning, grading and trimming: After cleaning with clean water, peel, remove the core, and cut into small pieces of 2cm×2cm; Step 3: Color protection: put the cut pulp into the color protection liquid to protect the color for 1 hour; Step 4: Blanching: Place the fruit pulp after color protection in step 3 in boiling water and blanch for 2 minutes, then remove and drain; Step 5: Canning: weigh 90-120 portions of the blanched pulp from step 4 and place them in a glass jar; Step 6, preparing soup: weigh 15-19 parts of the anti-browning composition and dissolve it in 55-65 parts of water, stir thoroughly and then pour into the tank prepared in step 5; Step 7: exhaust and seal the can; Step 8: Sterilization; Step 9: Cool, wipe the jars and store.

9. The use according to claim 8, characterized in that The color protection solution in step 3 includes the following components in mass concentration: 0.1-0.2% citric acid, 0.3-0.6% sodium chloride and 2-4% trehalose.

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