Stability enhancing and bacterium reducing method for composite fruit juice by adding clausena lansium pulp and combining photodynamic force

Abstract

The invention discloses a stability enhancing and bacterium reducing method for composite fruit juice added with clausena lansium pulp and combined with photodynamic force, and belongs to the technical field of food processing. The invention provides a stability-enhancing and bacterium-reducing method for composite fruit juice added with clausena lansium pulp combined with photodynamic force. The method comprises the step of adding sea-buckthorn juice and clausena lansium primary pulp into mango juice, the addition amount of the sea-buckthorn juice is 5%; the addition amount of the clausena lansium primary pulp is 5-25%. According to the scheme, the double effects of preventing browning and improving the suspension stability of a mango juice system based on a label cleaning idea are achieved, the cloud degree stability and the accelerated centrifugal stability are improved, the total phenol content and the antioxidant activity are also improved, and the types of aroma components of the treated mango juice are richer. In a word, the method is combined with a photodynamic bacteria reducing technology, so that the number of microorganisms is reduced, and the stability of the mango juice is further enhanced.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a composite fruit juice stabilization and bacteria reduction method by adding yellow peel pulp and combining photodynamics. Background Art

[0002] Mango (Mangifera indica L.) is harvested in a concentrated period and is highly perishable and not resistant to storage. Processing is an important way to reduce post-harvest losses and increase its added value. Mango juice and its beverages are currently the largest mango processed products at home and abroad. Compared with clarified juice, turbid juice rich in pulp is more popular with consumers because of its authentic taste and nutritional ingredients. However, there are still bottleneck problems such as easy browning and stratification, flavor loss, nutrient degradation and secondary precipitation in the processing and storage of mango turbid juice after enzymatic hydrolysis, which seriously affect the appearance, tissue state and consumer experience of the product, and restrict its market competitiveness.

[0003] In terms of stability improvement, the current main methods in this field are to improve the suspension stability of cloudy juice by physical means such as high-pressure homogenization, ultrasonic enzymolysis, ultrafiltration, and the addition of hydrophilic colloid stabilizers, antioxidants and other food additives or nutritional enhancers. However, chemical synthetic additives have safety hazards that are easy to remain and accumulate, and do not meet the consumer's pursuit and choice of clean labels in the context of nutrition and health. In terms of flavor and nutrition preservation, international juice processing companies currently basically use anaerobic or low-oxygen juice extraction technologies such as vacuum degassing and gas bubbling stirring to make the color, vitamins and other nutrients of the juice more stable. However, deoxygenation can easily lead to the loss of volatile flavor substances, so some juice production companies have begun to adopt membrane or enzymatic deoxygenation methods, but the cost and product price are also relatively high. At present, the sterilization method of original juice is still mainly heat sterilization, but heat sterilization can easily lead to browning of juice and flavor deterioration. There are also cold sterilization methods such as ultra-high pressure, but the cost of ultra-high pressure is relatively high.

[0004] Therefore, how to improve the stability and anti-browning property of mango cloudy juice and enhance the sensory and nutritional flavor quality of the product has always been a hot issue that has attracted much attention from the industry at home and abroad. And how to obtain a solution that can both reduce the number of microorganisms and further enhance the stability of the juice is of great significance. Summary of the invention

[0005] In order to solve the above technical problems, the present invention proposes a composite juice stabilization and bacteria reduction method by adding yellow peel pulp and combining photodynamics. The present invention combines with photodynamic bacteria reduction technology to not only reduce the number of microorganisms, but also further enhance the stability of mango juice.

[0006] Technical Solution 1: A method for stabilizing and reducing bacteria in a composite juice by adding kumquat pulp and combining photodynamics, comprising the step of adding sea buckthorn juice and kumquat pulp to mango juice.

[0007] Furthermore, the added amount of the sea buckthorn juice is 5%.

[0008] Furthermore, the added amount of the wampee pulp is 5-25%.

[0009] Furthermore, the added amount of the wampee pulp is 15%.

[0010] Furthermore, the method includes the step of using LED lighting for treatment.

[0011] Technical solution 2: Application of the composite juice stabilization and bacteria reduction method in preventing mango juice from browning and improving the suspension stability of the mango juice system.

[0012] Technical solution three: Application of the composite juice stabilization and bacteria reduction method in improving the total phenol content and antioxidant activity of mango juice.

[0013] Technical Solution 4: Application of the composite juice stabilization and bacteria reduction method in reducing the number of microorganisms in mango juice. Compared with the prior art, the present invention has the following advantages and technical effects:

[0014] The present invention achieves the dual effects of preventing browning and improving the suspension stability of the mango juice system based on the clean label concept by adding yellow peel pulp and natural plant component sea buckthorn to mango juice. It not only improves the cloud stability and accelerated centrifugal stability, but also increases the total phenol content and antioxidant activity. The aroma components of mango juice are also richer. By combining with photodynamic sterilization technology, it not only reduces the number of microorganisms, but also further enhances the stability of the juice. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] 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 will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0016] Figure 1 is the cloudiness stability of the juice in each treatment group;

[0017] Figure 2 is the instability index of the juice in each treatment group;

[0018] Figure 3 is the instability index of the group with 0% yellow peel and 5% sea buckthorn juice added;

[0019] Figure 4 The instability index of the group with 5% yellow peel and 5% sea buckthorn juice added;

[0020] Figure 5 The instability index of the group with 7.5% yellow peel and 5% sea buckthorn juice added;

[0021] Figure 6 The instability index of the group with 10% yellow peel and 5% sea buckthorn juice added;

[0022] Figure 7 The instability index of the group with 15% yellow peel and 5% sea buckthorn juice added;

[0023] Figure 8 The instability index of the group with 20% yellow peel and 5% sea buckthorn juice added;

[0024] Fig. 9 The instability index of the group with 25% yellow peel and 5% sea buckthorn juice added;

[0025] Fig.10 is the total phenolic content of the juice in each treatment group;

[0026] Fig.11 is the DPPH scavenging activity of the juice in each treatment group;

[0027] Fig.12 is the aroma component of the juice in each treatment group;

[0028] Fig.13 The sterilization effect of juice under different sterilization methods; A is unsterilized, B is LED light for 20 minutes, and C is LED light for 30 minutes;

[0029] Fig.14 The stability of juice under unpasteurized conditions;

[0030] Fig.15 The stability of juice under LED lighting conditions;

[0031] Fig.16 It is the stability of juice under LED lighting for 30 minutes. DETAILED DESCRIPTION

[0032] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0033] It should be understood that the terms described in the present invention are only for describing special embodiments and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. Each smaller range between the intermediate value in any stated value or stated range and any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0034] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0035] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0036] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0037] Pectinase and cellulase were purchased from Henan Wanbang Huagong Technology Co., Ltd.

[0038] Example 1

[0039] Preparation of mango juice in each treatment group: fresh mangoes were peeled and pitted, then pulped, 0.03% pectinase and cellulase (the mass ratio of pectinase and cellulase was 2:1) were added to the mango pulp, enzymolysis was performed at 50°C for 2h, filtered, 5% sea buckthorn juice and different proportions (0%, 5%, 7.5%, 10%, 15%, 20%, 25%) of kumquat puree (fresh kumquat was peeled and pitted to obtain kumquat puree) were added, the mixture was dispersed and homogenized using a homogenizer, and the mixture was put into sample bottles after homogenization. The group without adding kumquat puree and sea buckthorn juice was the control group.

[0040] Experimental Example 1

[0041] The cloudiness stability of mango juice in the group with different proportions of pomelo pulp (0%, 5%, 7.5%, 10%, 15%, 20%, 25%) and 5% seabuckthorn juice and the control group was determined.

[0042] The determination method is: 10 mL of each sample is extracted, and the absorbance of the juice is determined before and after centrifugation at 8000 rpm for 15 minutes. The absorbance is determined in a 1 cm diameter tube cell at 625 nm.

[0043] The calculation method of cloud stability is as follows:

[0044] CS%=CA / CO×100%

[0045] Where CO and CA are the absorbance before and after centrifugation, respectively.

[0046] The results are as follows Figure 1 As shown, the results showed that adding different amounts of yellow peel puree and 5% sea buckthorn juice to mango juice could improve the cloudiness stability of the composite juice in each treatment group.

[0047] Experimental Example 2

[0048] The instability index of mango juice in the group with different proportions of pomelo pulp (0%, 5%, 7.5%, 10%, 15%, 20%, 25%) and 5% seabuckthorn juice and the control group was determined.

[0049] The determination method is as follows: Accelerated centrifugation stability is determined by a full-function stability analyzer, specifically by taking the fraction of transmitted light during centrifugation as a function of sample stability.

[0050] 1.6 mL of juice was taken out and transferred into a polycarbonate centrifuge tube with a pathlength of 10 mm. The parameters of the device were set as follows: speed 1500 r / min, temperature 25 °C; interval 1 minute, 15 times. The "instability index" was calculated and recorded by the instrument software (SepView 6.0, LUM, Berlin, Germany). The instability index is a dimensional number ranging from 0 (very stable) to 1 (very unstable).

[0051] The results are as follows Figure 2 As shown, the results show that adding different amounts of yellow peel puree and 5% sea buckthorn juice to mango juice can reduce the instability index of mango juice in each treatment group.

[0052] Experimental Example 3

[0053] The accelerated centrifugation stability of mango juice in the group with different proportions of yellow peel puree (0%, 5%, 7.5%, 10%, 15%, 20%, 25%) and 5% sea buckthorn juice and the control group was determined.

[0054] The determination method is as follows: Accelerated centrifugation stability is determined by a full-function stability analyzer, specifically by taking the fraction of transmitted light during centrifugation as a function of sample stability.

[0055] 1.6 mL of juice was taken out and transferred into a polycarbonate centrifuge tube with a pathlength of 10 mm. The parameters of the device were set as follows: speed 1500 r / min, temperature 25 °C; interval 1 minute, 15 times. The "instability index" was calculated and recorded by the instrument software (SepView 6.0, LUM, Berlin, Germany). The instability index is a dimensional number ranging from 0 (very stable) to 1 (very unstable).

[0056] The results are as follows Figure 3-Figure 9 As shown, the results show that adding different amounts of yellow peel puree and 5% sea buckthorn juice to mango juice can reduce the instability index of mango juice in each treatment group.

[0057] Experimental Example 4

[0058] The total phenolic content of mango juice in the group with added yellow peel puree in different proportions (0%, 5%, 7.5%, 10%, 15%, 20%, 25%) and 5% sea buckthorn juice and the control group was determined.

[0059] The determination method is: the Folin phenol method is used for determination, and the total phenol content in the sample is expressed as gallic acid equivalent.

[0060] The results are as follows Fig.10 As shown, the results showed that after adding different amounts of yellow peel puree and 5% sea buckthorn juice to mango juice, the total phenol content in the mango juice of each treatment group was gradually increased.

[0061] Experimental Example 5

[0062] The DPPH scavenging activity of mango juice in the group with different proportions of pomelo pulp (0%, 5%, 7.5%, 10%, 15%, 20%, 25%) and 5% seabuckthorn juice and the control group was determined.

[0063] The determination method is: DPPH-stock solution preparation:

[0064] For the DPPH-scavenging activity test, the sample was added to an ethanol solution of DPPH- (4 mg / 100 mL) and shaken to fully dissolve it. After storage in the dark for 30 minutes, the absorbance at 517 nm was recorded.

[0065] Drawing of standard curve:

[0066] Weigh 0.5 mg VC accurately, prepare 0.5 mg / mL VC standard stock solution in 1 mL 80% ethanol, dilute the stock solution with 80% ethanol to obtain a concentration gradient of 0, 5, 10, 15, 20, 25 μg / mL. Measure the absorption spectrum at 517 nm, with the mass concentration of VC as the horizontal axis and the absorbance as the vertical axis to obtain a standard curve.

[0067] Sample determination:

[0068] Add DPPH-(4 mg / 100 mL) in ethanol to the sample and shake to completely dissolve. After the mixture is stored in the dark for 30 minutes, the absorbance is measured at 517 nm. The DPPH-free radical scavenging capacity is calculated and expressed in μg / mL.

[0069] The results are as follows Fig.11 As shown, the results showed that after adding different amounts of yellow peel puree and 5% sea buckthorn juice to mango juice, the DPPH scavenging activity of the mango juice in each treatment group was gradually increased.

[0070] Experimental Example 6

[0071] The aroma components of mango juice in the group with different proportions of pomelo pulp (0%, 5%, 7.5%, 10%, 15%, 20%, 25%) and 5% seabuckthorn juice and the control group were determined.

[0072] The determination method is: using gas chromatography-mass spectrometry to analyze aroma components.

[0073] Chromatographic conditions: Chromatographic column: VF-WAX column; Temperature program: 40°C for 5 minutes, increase to 180°C at 5°C / min, then increase to 230°C at 10°C / min, and maintain for 2 minutes; Carrier gas is helium, flow rate is 3.0 mL / min; Split ratio is 5:1.

[0074] Mass spectrometry conditions: EI ion source; ion source temperature is 230°C; interface temperature is 240°C; solvent delay time is 1.00 min; scanning mode Scan; m / z: 40-500.

[0075] The results are as follows Fig.12 As shown, the results showed that adding different amounts of yellow peel puree and 5% sea buckthorn juice to mango juice could enrich the aroma components in the mango juice of each treatment group.

[0076] Experimental Example 7

[0077] Fresh mangoes were peeled and pitted, then pulped. 0.03% pectinase and cellulase (the mass ratio of pectinase to cellulase was 2:1) were added to the mango pulp, and enzymolysis was performed at 50°C for 2h. The mango pulp was filtered, and 5% sea buckthorn juice and 15% kumquat pulp (fresh kumquats were peeled and pitted, then pulped to obtain kumquat pulp) were added. The mango pulp was dispersed and homogenized using a homogenizer and then put into sample bottles to compare the sterilization effects of the unsterilized and LED light-irradiated mangoes.

[0078] The specific steps of LED light treatment are to use LED visible light source with a wavelength of 405nm (output light power density of 180-200mW / cm2) for 20min and 30min respectively. The sterilization effect is shown in Table 1.

[0079] like Fig.13 As shown, the results showed that the microorganisms in the juice treated with LED light were significantly reduced compared to those in the unpasteurized juice.

[0080] Table 1 Sterilization effect

[0081] Grouping Total colony count Control group (logCFU / mL) 2.75±0.26 Experimental group - LED light 20min (logCFU / mL) 2.18±0.09 Experimental group - LED light irradiation for 30 min (logCFU / mL) 1.73±0.15

[0082] Experimental Example 8

[0083] Fresh mangoes were peeled and pitted, then pulped. 0.03% pectinase and cellulase (the mass ratio of pectinase to cellulase was 2:1) were added to the mango pulp, enzymolysis was performed at 50°C for 2 h, and the mango pulp was filtered. 5% sea buckthorn juice and 15% kumquat pulp (fresh kumquats were peeled and pitted, then pulped to obtain kumquat pulp) were added, and the mango pulp was dispersed and homogenized using a homogenizer. After homogenization, the mango pulp was put into sample bottles, and the stability was compared between the unsterilized and LED-illuminated mango pulps.

[0084] The specific steps of LED light treatment are to use an LED visible light source with a wavelength of 405nm (output light power density of 180-200mW / cm2) for 20min and 30min respectively.

[0085] The determination method is as follows: Accelerated centrifugation stability is determined by a full-function stability analyzer, specifically the fraction of transmitted light during centrifugation is used as a function of sample stability. 1.6 mL of juice is taken out and transferred into a polycarbonate centrifuge tube with a pathlength of 10 mm. The parameters of the device are set as follows: speed 1500 r / min, temperature 25°C; interval 1 minute, 15 times. The "instability index" is calculated and recorded by the instrument software (SepView 6.0, LUM, Berlin, Germany). The instability index is a dimensional number ranging from 0 (very stable) to 1 (very unstable).

[0086] The results are as follows Fig.14 (unsterilized), 15 (LED light for 20 min) and 16 (LED light for 30 min). The results show that adding 15% kumquat puree and 5% sea buckthorn juice to mango juice and then treating it with LED light to reduce bacteria can reduce the number of microorganisms in the juice and further improve its stability.

[0087] The above results show that the present invention achieves the dual effects of preventing browning based on the clean label concept and improving the suspension stability of the mango juice system by adding natural seabuckthorn plant components and yellow peel puree to the mango juice after enzymatic hydrolysis. It not only improves the cloud stability and accelerated centrifugation stability, but also increases the total phenol content and antioxidant activity. The aroma components of mango juice are also richer. By combining with photodynamic sterilization technology, it not only reduces the number of microorganisms, but also further enhances the stability of the juice.

[0088] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for stabilizing and reducing bacteria in a composite juice by adding yellow peel pulp and combining with photodynamic therapy, characterized in that: The method includes the step of adding sea buckthorn juice and kumquat peel puree into mango juice.

2. The method for stabilizing and reducing bacteria of composite fruit juice according to claim 1, characterized in that: The added amount of the seabuckthorn juice is 5%.

3. The method for stabilizing and reducing bacteria in composite fruit juice according to claim 1, characterized in that: The added amount of the yellow peel puree is 5-25%.

4. The method for stabilizing and reducing bacteria of composite fruit juice according to claim 3, characterized in that: The added amount of the yellow peel puree is 15%.

5. The method for stabilizing and reducing bacteria of composite fruit juice according to claim 1, characterized in that: The process includes the step of using LED light for treatment.

6. Use of the composite juice stabilization and bacteria reduction method according to any one of claims 1 to 5 in preventing mango juice from browning and improving the suspension stability of a mango juice system.

7. Use of the composite juice stabilization and bacteria reduction method according to any one of claims 1 to 5 in improving the total phenol content and antioxidant activity of mango juice.

8. Use of the composite juice stabilization and bacteria reduction method according to any one of claims 1 to 5 in reducing the number of microorganisms in mango juice.

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