Method for improving stability of lycopene in composite fruit juice and fruit juice

Abstract

The invention discloses a method for improving the stability of lycopene in composite fruit juice and the composite fruit juice, and the method comprises the following steps: concentrating the fruit juice containing the lycopene until the concentration multiple of the lycopene is at least 3 times, adding fruit juice containing cyclic fructose, mixing, and shearing the mixed system at the rotating speed of 1500-15000r / min. According to the invention, after the lycopene is concentrated, the fruit juice containing the cyclic fructose is added, the lycopene is wrapped by the cyclic fructose, under the condition of high-speed shearing, the wrapped lycopene forms a microcapsule form, and colloid, grease and the like in the fruit juice can also wrap the lycopene and form the microcapsule form, so that the stability of the lycopene is improved; therefore, the device is not easy to damage. Meanwhile, the compound fruit juice disclosed by the invention is prepared by mixing fruit juice containing lycopene and fruit juice containing cyclic fructose, and does not contain other additives, so that the compound fruit juice is 100% pure fruit juice.

Description

Technical Field

[0001] The invention relates to the technical field of fruit juice production, and in particular to a method for improving the stability of lycopene in a composite fruit juice and the fruit juice. Background Art

[0002] At present, the juice or compound juice drinks containing lycopene on the market are pink, such as pink lemon compound juice, and lycopene itself is easy to decompose under high temperature and light conditions; for example, 7 hours of light will result in a lycopene residual rate of less than 5%, and 12 hours of light will basically have no residue. For example, lycopene will be destroyed when it is exposed to high temperature (≥100℃) for a short time (5-30s) or medium temperature (95-100℃) for a long time (30-90s), and it is easier to decompose under light. This leads to the need to avoid instantaneous sterilization and aseptic filling of juice or compound juice containing lycopene as much as possible. At present, the juice or compound juice containing lycopene on the market can last for up to 28 days under cold chain conditions. Some juices or compound juices can be optimized by adding allura red and can last for more than 28 days, but allura red is a food coloring, and it cannot guarantee 100% pure juice after adding it. Summary of the invention

[0003] The technical problem to be solved by the present invention is to provide a method for improving the stability of lycopene in a composite juice and a juice, which can improve the stability of lycopene in the juice and have no significant color change during the shelf life.

[0004] In order to solve the above technical problems, the first aspect of the present invention is to provide a method for improving the stability of lycopene in a composite fruit juice, comprising concentrating the lycopene-containing fruit juice to a lycopene concentration multiple of at least 3 times, adding the cyclic fructose-containing fruit juice to mix, and then shearing the mixed system at a rotation speed of 1500 to 15000 r / min.

[0005] In the present invention, after lycopene is concentrated, fruit juice containing cyclic fructose is added, and the cyclic fructose encapsulates the lycopene. Under high-speed shearing conditions, the encapsulated lycopene forms a microcapsule form (such as Figure 1 At the same time, the colloid, oil, etc. in the juice can also wrap the lycopene and form a microcapsule form, increasing the stability of the lycopene and making it less likely to be destroyed. At the same time, the composite juice of the present invention is a mixture of juice containing lycopene and juice containing cyclic fructose, without other additives, and is therefore 100% pure juice.

[0006] In a specific embodiment, the juice is concentrated in a multiple-effect evaporation concentrator, the spray density is set to 0.05kg / (m·s) to 1.0kg / (m·s), the coordinated spray Reynolds number is 80 to 160, and the concentration multiple of lycopene is 5 to 6 times.

[0007] In this specific embodiment, the spraying density is 0.05kg / (m·s) to 1.0kg / (m·s), preferably 0.1kg / (m·s)-0.45kg / (m·s). Within this spraying density range, the juice is sprayed in a lamellar flow, which protects lycopene from decomposition to a greater extent and facilitates the formation of a crystalline state of lycopene. After concentration, the solid content in the juice reaches 25 to 30 Brix.

[0008] In a specific embodiment, after the sheared system is allowed to stand for 5 to 10 minutes, a second concentration is performed at a pressure of 0 to 300 bar, and the concentration after the second concentration is at least 12 times the concentration of the initial concentration before concentration. Preferably, the second concentration is performed in a multiple-effect evaporation concentrator, and the spray density is set to 0.003 kg / (m·s) to 0.5 kg / (m·s), preferably 0.06 kg / (m·s) to 0.1 kg / (m·s), and the coordinated spray Reynolds number is 40 to 110; the concentration multiple of lycopene is 14 to 15 times.

[0009] In this specific embodiment, during the second concentration process, the spray state of the juice is a drop-like flow when the spray density is within the preferred range, which can better protect the performance of lycopene. In the further concentration process, it is more convenient for the stable crystal form of the mixed juice. After the second concentration, the solid content in the mixed juice can reach 70-75%, which is more conducive to the encapsulation of lycopene by cyclic fructose, gelatin and oil to form a microcapsule form.

[0010] In a specific embodiment, the fruit juice containing cyclic fructose is apple juice, wherein the content of cyclic fructose is 10g / L to 60g / L. Preferably, the content of cyclic fructose is 30g / L to 45g / L. It can be understood that within this content range, especially within the preferred content range, cyclic fructose is more stable and easier to combine with lycopene and encapsulate it.

[0011] In a specific embodiment, before concentrating the lycopene-containing juice, the process also includes preheating it to 40-50°C.

[0012] In a specific embodiment, the mass ratio of the juice containing lycopene to the juice containing cyclic fructose is 1:0.25-30.

[0013] In a specific embodiment, the rotation speed during shearing is 10000-12000 r / min, and the shearing time is 5-60 min.

[0014] In order to solve the above technical problems, the second aspect of the present invention is to provide a composite juice treated by the aforementioned method for improving the stability of lycopene in composite juice, wherein the lycopene is encapsulated and sheared to form a microcapsule form, has good stability, and does not change color during storage during the shelf life. It can be understood that the composite juice of the present invention, for example, is treated by the aforementioned method for improving the stability of lycopene in composite juice, and then mixed with water, fixed to volume, sterilized by UHT (<100°C, ≤120s), and aseptically cold filled to obtain a stable finished product with a tender pink color. Since the lycopene is formed into a microcapsule form, it is not easily destroyed during the sterilization and filling process, and can be stored in PET at room temperature. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] In order to more clearly illustrate the technical solution of the present invention, the following briefly introduces the drawings required for use in the present invention. 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 a schematic diagram of the embedded state of lycopene in the composite juice of the present invention;

[0017] Figure 2 is the embedding efficiency test result of the present invention;

[0018] Figure 3 It is the stability test result of the present invention. DETAILED DESCRIPTION

[0019] The following will be combined with the accompanying drawings to clearly and completely describe the technical solutions in the present invention. 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 are within the scope of protection of the present invention.

[0020] Example 1 Preparation of microcapsule emulsion

[0021] Ingredients: Pink lemon juice concentrate (cleaned, sterilized, filtered, and concentrated from pink lemons), concentrated apple juice (cyclic fructose content of 30g / L to 45g / L; cleaned, sterilized, filtered, and concentrated from apple juice)

[0022] Step 1, preheat the pink lemon juice concentrate to 40-50°C, pump it into a multiple-effect evaporation concentrator, set the spray density to 0.3kg / (m·s), the coordinated spray Reynolds number (Re) to 120, spraying is completed (all the juice is sprayed), and the solid content is measured to be 30Brix, and the concentration multiple is 6;

[0023] Step 2: Add concentrated apple juice to the pink lemon concentrated juice processed by the multi-effect evaporation concentrator in Step 1. The mass ratio of the pink lemon concentrated juice to the concentrated apple juice is 1:1.5. After mixing evenly, place it in a high-speed shearing device, set the rotation speed to 12,000 r / min, and shear for 30 min;

[0024] Step 3: Pump the system obtained in Step 2 into the multi-effect evaporation concentrator under the condition of a pressure of 250 Bar, set the spray density to 0.08 kg / (m·s), and the coordinated spray Reynolds number to 100; After the spraying is completed (all the fruit juice is sprayed), obtain the microcapsule emulsion, measure the solids content to be 75 Brix, and the concentration multiple to be 15 times.

[0025] Example 2 - Preparation of Microcapsule Emulsion

[0026] Raw materials: Pink lemon concentrated juice (obtained by washing, disinfecting, juicing, filtering, and concentrating pink lemons), concentrated apple juice (the content of cyclic fructose is 30 g / L - 45 g / L; obtained by washing, disinfecting, juicing, filtering, and concentrating apples)

[0027] Step 1: After preheating the pink lemon concentrated juice to the range of 40 - 50 °C, pump it into the multi-effect evaporation concentrator, set the spray density to 0.1 kg / (m·s), and the coordinated spray Reynolds number (Re) to 80. After the spraying is completed (all the fruit juice is sprayed), measure the solids content to be 25 Brix, and the concentration multiple to be 5;

[0028] Step 2: Add concentrated apple juice to the pink lemon concentrated juice processed by the multi-effect evaporation concentrator in Step 1. The mass ratio of the pink lemon concentrated juice to the concentrated apple juice is 1:1.5. After mixing evenly, place it in a high-speed shearing device, set the rotation speed to 10,000 r / min, and shear for 15 min;

[0029] Step 3: Pump the system obtained in Step 2 into the multi-effect evaporation concentrator under the condition of a pressure of 100 Bar, set the spray density to 0.06 kg / (m·s), and the coordinated spray Reynolds number to 50; After the spraying is completed (all the fruit juice is sprayed), obtain the microcapsule emulsion, measure the solids content to be 70 Brix, and the concentration multiple to be 14 times.

[0030] Example 3 - Preparation of Microcapsule Emulsion

[0031] Raw materials: Pink lemon concentrated juice (obtained by washing, disinfecting, juicing, filtering, and concentrating pink lemons), concentrated apple juice (the content of cyclic fructose is 30 g / L - 45 g / L; obtained by washing, disinfecting, juicing, filtering, and concentrating apples)

[0032] Step 1, preheat the pink lemon juice concentrate to 40-50° C., pump it into a multiple-effect evaporation concentrator, set the spray density to 0.3 kg / (m·s), the coordinated spray Reynolds number (Re) to 160, spraying is completed (all the juice is sprayed), and the solid content is measured to be 27 Brix, and the concentration multiple is 5.4;

[0033] Step 2, adding concentrated apple juice to the pink lemon juice concentrate treated by the multi-effect evaporation concentrator in step 1, the mass ratio of the pink lemon juice concentrate to the concentrated apple juice being 1:1.5, mixing evenly, placing in a high-speed shearing device, setting the speed to 11000 r / min, and shearing for 20 min;

[0034] Step 3: Pump the system obtained in step 2 into a multiple-effect evaporation concentrator under a pressure of 150 Bar, set the spray density to 0.06 kg / (m·s), and the coordinated spray Reynolds number to 80; after the spraying is completed (all the juice is sprayed), a microcapsule emulsion is obtained, and the solid content is measured to be 72 Brix, and the concentration multiple is 14.4 times.

[0035] Example 4 - Preparation of microcapsule emulsion

[0036] Ingredients: Pink lemon juice concentrate (cleaned, sterilized, filtered, and concentrated from pink lemons), concentrated apple juice (cyclic fructose content of 30g / L to 45g / L; cleaned, sterilized, filtered, and concentrated from apple juice)

[0037] Step 1, preheat the pink lemon concentrated juice to a temperature in the range of 40-50° C., pump it into a multiple-effect evaporation concentrator, set the spray density to 0.2 kg / (m·s), set the coordinated spray Reynolds number (Re) to 150, finish spraying (all the juice is sprayed), and measure the solid content to be 28 Brix, and the concentration multiple to be 5.6;

[0038] Step 2, adding concentrated apple juice to the pink lemon juice concentrate treated by the multi-effect evaporation concentrator in step 1, the mass ratio of the pink lemon juice concentrate to the concentrated apple juice being 1:1.5, mixing evenly, placing in a high-speed shearing device, setting the speed to 12000 r / min, and shearing for 20 minutes;

[0039] Step 3: Pump the system obtained in step 2 into a multiple-effect evaporation concentrator under a pressure of 200 Bar, set the spray density to 0.08 kg / (m·s), and the coordinated spray Reynolds number to 80; after the spraying is completed (all the juice is sprayed), a microcapsule emulsion is obtained, and the solid content is measured to be 75 Brix, and the concentration multiple is 15 times.

[0040] Example 5 - Preparation of microcapsule emulsion

[0041] Ingredients: Pink lemon juice concentrate (cleaned, sterilized, filtered, and concentrated from pink lemons), concentrated apple juice (cyclic fructose content of 30g / L to 45g / L; cleaned, sterilized, filtered, and concentrated from apple juice)

[0042] Step 1, preheat the pink lemon juice concentrate to 40-50° C., pump it into a multiple-effect evaporation concentrator, set the spray density to 0.45 kg / (m·s), the coordinated spray Reynolds number (Re) to 160, spraying is completed (all the juice is sprayed), and the solid content is measured to be 30 Brix, and the concentration multiple is 6;

[0043] Step 2, adding concentrated apple juice to the pink lemon juice concentrate treated by the multi-effect evaporation concentrator in step 1, the mass ratio of the pink lemon juice concentrate to the concentrated apple juice being 1:1.5, mixing evenly, placing in a high-speed shearing device, setting the speed to 12000 r / min, and shearing for 20 minutes;

[0044] Step 3: Pump the system obtained in step 2 into a multiple-effect evaporation concentrator under a pressure of 200 Bar, set the spray density to 0.08 kg / (m·s), and the coordinated spray Reynolds number to 110; after the spraying is completed (all the juice is sprayed), a microcapsule emulsion is obtained, and the solid content is measured to be 75 Brix, and the concentration multiple is 15 times.

[0045] The steps of Example 2 to Example 5 are the same as those of Example 1, except that the parameters are different. Table 1 lists the parameters of Examples 2 to 5 and the results of the solid content and concentration multiples tested:

[0046]

[0047] Example 6 Preparation of compound juice

[0048] The microcapsule emulsion obtained in Example 1 was mixed with purified water, fixed to volume, sterilized at 90° C. for 90 seconds, and finally aseptically cold-filled to obtain a light pink composite juice.

[0049] Example 7 Preparation of composite juice

[0050] The microcapsule emulsion obtained in Example 1 was mixed with purified water, fixed to volume, sterilized at 98° C. for 120 seconds, and finally aseptically cold-filled to obtain a light pink composite juice.

[0051] Comparative Example 1

[0052] In this comparative example, the pink lemon concentrated juice raw material was directly sterilized and aseptically cold filled in the same manner as in Example 6 to obtain the juice of Comparative Example 1.

[0053] Comparative Example 2

[0054] In this comparative example, the preparation of the microcapsule emulsion is the same as that of Example 1, except that concentrated apple juice is not added. The obtained microcapsule emulsion is sterilized and aseptically cold filled in the same manner as in Example 6 to obtain the juice of Comparative Example 2.

[0055] Comparative Example 3

[0056] In this comparative example, the preparation of the microcapsule emulsion is the same as that of Example 1, except that high-speed shearing is not performed. The obtained microcapsule emulsion is sterilized and aseptically cold-filled in the same manner as in Example 6 to obtain the composite juice of Comparative Example 3.

[0057] Comparative Example 4

[0058] In this comparative example, the preparation of the microcapsule emulsion is the same as that of Example 1. The obtained microcapsule emulsion is sterilized at 120° C. for 15 seconds and then aseptically cold-filled to obtain the composite juice of Comparative Example 4.

[0059] Test case Lycopene embedding rate and stability test

[0060] Test items: Lycopene embedding rate and stability test

[0061] Lycopene embedding rate test: The embedded samples were broken and extracted, and then the content was determined using high performance liquid chromatography.

[0062] Stability test: The juices / compound juices obtained in Examples 6 and 7 and Comparative Examples 1-4 were packaged in PET at room temperature and left to stand to observe color changes.

[0063] Lycopene embedding rate test results are as follows Figure 2 As shown, numbers 1-4 are comparative examples 1-4 respectively, number 5 is embodiment 7, and number 6 is embodiment 6. It can be seen that the lycopene embedding rate of embodiment 6 reaches 80%, and the lycopene embedding rate of embodiment 7 also reaches 58%.

[0064] The stability test results are shown in Figure 3, where numbers 1-4 are comparative examples 1-4, number 5 is embodiment 7, and number 6 is embodiment 6. It can be seen that embodiment 6 has the best stability, which can reach 360 days, while the stability days of embodiment 7 also reach 180 days.

[0065] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the scope of protection of the present invention.

Claims

1. A method for improving the stability of lycopene in a composite fruit juice, characterized in that: The method comprises the steps of concentrating lycopene-containing fruit juice to a concentration multiple of at least 3 times of lycopene, adding cyclic fructose-containing fruit juice to mix, and then shearing the mixed system at a rotation speed of 1500-15000 r / min.

2. The method for improving the stability of lycopene in a composite fruit juice according to claim 1, characterized in that: The juice is concentrated in a multiple-effect evaporation concentrator, with a spray density of 0.05 kg / (m·s) to 1.0 kg / (m·s), and a coordinated spray Reynolds number of 80 to 160; The concentration of lycopene is 5 to 6 times.

3. The method for improving the stability of lycopene in a composite fruit juice according to claim 1, characterized in that: After the sheared system is allowed to stand for 5 to 10 minutes, a second concentration is performed at a pressure of 0 to 300 bar, and the concentration after the second concentration is at least 12 times the initial concentration before concentration.

4. The method for improving the stability of lycopene in a composite fruit juice according to claim 3, characterized in that: The second concentration is carried out in a multiple-effect evaporation concentrator, with the spray density set at 0.003kg / (m·s) to 0.5kg / (m·s), and the coordinated spray Reynolds number at 40 to 110; The concentration of lycopene is 14 to 15 times.

5. The method for improving the stability of lycopene in a composite fruit juice according to claim 1, characterized in that: The fruit juice containing cyclic fructose is apple juice, wherein the content of cyclic fructose is 10 g / L to 60 g / L.

6. The method for improving the stability of lycopene in a composite fruit juice according to claim 5, characterized in that: The content of cyclic fructose is 30g / L~45g / L.

7. The method for improving the stability of lycopene in a composite fruit juice according to claim 1, characterized in that: Before concentrating the lycopene-containing juice, it is also preheated to 40-50°C.

8. The method for improving the stability of lycopene in a composite fruit juice according to claim 1, characterized in that: The mass ratio of the juice containing lycopene to the juice containing cyclic fructose is 1:0.25-30.

9. The method for improving the stability of lycopene in a composite fruit juice according to claim 1, characterized in that: The rotation speed during shearing is 10000-12000 r / min, and the shearing time is 5-60 min.

10. A composite juice treated by the method for improving the stability of lycopene in composite juice according to any one of claims 1 to 9.

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