Preparation method of coconut juice anti-browning based on pinocholan coordination modification

Abstract

The present application relates to a kind of based on pannol phenol coordination modification's coconut juice anti-browning preparation method, comprising the following steps: S1, pannol phenol extract, coconut-derived small molecular peptide, pearl bud rui fruit extract, egg white extract and deionized water are mixed according to mass ratio 1:4~6:0.02~0.04:0.01~0.03:100, incubate 80~90min at 35~40 ℃ in the dark to complete coordination reaction;S2, the four-element coordination complex solution is added to coconut juice base, and the addition amount is 0.5%~0.8%, is treated with low-temperature pulse weak ultrasonic at 35~40 kHz, 13~15 W / L power density at 13~15 ℃, then incubate 50~60min in the dark at 25~30 ℃.The present application realizes the stabilization of pannol phenol by four-element supramolecular coordination assembly, targeting, long-acting, inhibits coconut juice browning from the root, keeps product color, flavor and stability.

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