A flesh color protection formula and its processing method

Abstract

The present application relates to the technical field of food processing, and particularly refers to a fruit pulp color protection formula and a processing method thereof. The color protection liquid formula provided by the present application comprises the following components in percentage by mass: 0.05%-0.25% of citric acid, which is used to adjust the pH value of the color protection liquid and create a suitable color protection environment; 0.01%-0.1% of sodium erythorbate, which is used to play an antioxidant role and reduce the oxidation and browning of fruit pulp; and 0.05%-0.5% of calcium chloride, which is used to enhance the stability of the cell wall structure of fruit pulp and reduce the loss of color and luster. The present application has the following beneficial effects: excellent color protection effect: the components in the color protection liquid formula of the present application can synergistically inhibit the oxidation and enzymatic browning of fruit pulp, significantly improve the color stability of fruit pulp, and prolong the shelf life of products; convenient operation: the processing method has clear steps and does not require complex equipment, which is convenient for large-scale production and promotion and reduces the production cost of enterprises; wide applicability: the present application is suitable for various fresh fruit pulp and thawed frozen fruit pulp, and can meet the processing needs of different foods such as fruit jelly and fruit beverage, and has high practical value.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, specifically to a fruit pulp color-protecting formula and its processing method. Background Technology

[0002] In the food processing industry, fresh fruit pulp or frozen and thawed fruit pulp is prone to browning due to oxidation, enzymatic reactions, and other factors, resulting in a dull color that affects the product's appearance and sensory quality, thereby reducing consumer acceptance. Existing color-protection technologies often suffer from problems such as poor color-protection effects, complex operation, or high costs, making it difficult to meet the requirements of large-scale production for fruit pulp color stability.

[0003] Therefore, developing a simple, easy-to-use formula and processing method with excellent color protection is key to solving the problem of fruit pulp browning. Summary of the Invention

[0004] To address the problems mentioned in the background art, the present invention aims to provide a fruit pulp color-protecting formula and its processing method.

[0005] To solve the above-mentioned technical problems, the technical solution provided by the present invention is: a fruit pulp color-protecting formula and its processing method, characterized in that:

[0006] I. Color-protecting liquid formula

[0007] The color-protecting liquid formula provided by this invention comprises the following components by weight percentage:

[0008] Sodium hexametaphosphate: 0.01%-0.05%, can enhance the stability of color-protecting solution and help inhibit browning of fruit pulp;

[0009] Citric acid: 0.05%-0.25%, adjusts the pH of the color-protecting solution to create a suitable color-protecting environment;

[0010] Sodium isoascorbate: 0.01%-0.1%, exerts antioxidant effects and reduces oxidative browning of fruit pulp;

[0011] Calcium chloride: 0.05%-0.5%, enhances the stability of fruit pulp cell wall structure and reduces color loss.

[0012] II. Processing methods

[0013] The processing method is for fresh fruit pulp or frozen pulp after thawing. The specific steps are as follows:

[0014] Acid-inactivating enzyme treatment: Place fresh fruit pulp or quick-frozen and thawed fruit pulp in a citric acid solution with a mass percentage of 0.1%-0.3% and treat it at a temperature of 80℃-90℃ for 1-10 minutes to achieve the effect of inactivating acid-inactivating enzymes;

[0015] Rapid cooling: After the acid inactivation enzyme treatment is completed, immediately cool the pulp to below 25℃ to avoid the continued impact of high temperature on the pulp quality;

[0016] Color-protecting soaking: Immerse the cooled fruit pulp in the above color-protecting solution for 10-30 minutes to ensure that the color-protecting solution fully acts on the fruit pulp;

[0017] Drain and set aside: After soaking, remove the fruit pulp and drain the water. It can then be used in the subsequent production and processing of fruit pulp jelly, fruit pulp beverages and other foods.

[0018] The beneficial effects of this invention are:

[0019] Excellent color protection effect: The components in the color protection liquid formula of this invention work synergistically to effectively inhibit fruit pulp oxidation and enzymatic browning, significantly improve the color stability of fruit pulp, and extend the shelf life of the product;

[0020] Easy to operate: The processing method and steps are clear, no complicated equipment is required, which facilitates large-scale production and promotion, and reduces the production cost of enterprises;

[0021] Wide applicability: Applicable to a variety of fresh fruit pulp and quick-frozen and thawed fruit pulp, it can meet the processing needs of different foods such as fruit pulp jelly and fruit pulp beverages, and has high practical value.

[0022] Obviously, based on the above description of the present invention, and according to common technical knowledge and conventional methods in the field, various other modifications, substitutions or alterations can be made without departing from the basic technical concept of the present invention.

[0023] The following detailed embodiments further illustrate the above-described content of the present invention. However, this should not be construed as limiting the scope of the present invention to the following examples. All technologies implemented based on the above-described content of the present invention fall within the scope of the present invention. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the structure of the present invention. Detailed Implementation

[0025] The present invention is illustrated below with specific embodiments, which are not intended to limit the scope of the invention.

[0026] according to Figure 1 As shown:

[0027] Example 1,

[0028] Materials to prepare: Select fresh apple pulp, prepare a 0.2% citric acid solution by weight, and a color-protecting solution containing 0.03% sodium hexametaphosphate, 0.15% citric acid, 0.05% sodium isoascorbate, and 0.3% calcium chloride;

[0029] Inactivating enzyme: Place apple pulp in a citric acid solution and treat at 85°C for 5 minutes;

[0030] Cooling: Quickly cool the processed apple flesh to 20°C;

[0031] Color-protecting soaking: Immerse the cooled apple flesh in the color-protecting solution for 20 minutes;

[0032] Draining: Remove the apple pulp and drain off the water. This pulp is then used in the production of apple pulp jelly. The finished product has a bright color and no obvious browning.

[0033] Example 2,

[0034] Prepare the following materials: Select frozen strawberry pulp and thaw it; prepare a 0.1% citric acid solution and a color-protecting solution containing 0.01% sodium hexametaphosphate, 0.05% citric acid, 0.01% sodium isoascorbate, and 0.05% calcium chloride.

[0035] Inactivating enzyme: Place the thawed strawberry pulp into a citric acid solution and treat it at 80°C for 10 minutes;

[0036] Cooling: Quickly cool the processed strawberry pulp to 22°C;

[0037] Color-protecting soaking: Immerse the cooled strawberry pulp in the color-protecting solution for 30 minutes;

[0038] Draining: Remove the strawberry pulp and drain the water. This pulp is then used in the production of strawberry pulp beverages. The finished product retains its original color and has a good taste.

[0039] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0040] The above description is merely a preferred embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural transformations made using the contents of the present invention under the inventive concept of the present invention, or direct / indirect applications in other related technical fields, are included within the patent protection scope of the present invention.

[0041] Although embodiments of the invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A formula for a fruit pulp color-protecting liquid, characterized in that, The color-protecting solution comprises, by weight percentage, the following components: 0.01%-0.05% sodium hexametaphosphate, 0.05%-0.25% citric acid, 0.01%-0.1% sodium isoascorbate, and 0.05%-0.5% calcium chloride.

2. A method for processing fruit pulp to protect its color, characterized in that, For fresh fruit pulp or frozen fruit pulp after thawing, the specific steps include: Step 1, acid inactivation enzyme treatment: Place the pulp in a citric acid solution with a mass percentage of 0.1%-0.3% and treat it at a temperature of 80℃-90℃ for 1-10 minutes; Step 2, rapid cooling: After completing Step 1, immediately cool the pulp to below 25°C; Step 3, color-protecting soaking: Immerse the cooled fruit pulp in the color-protecting solution described in claim 1 for 10-30 minutes; Step 4, drain and set aside: After soaking, remove the fruit pulp and drain the water.

3. The fruit pulp color-protecting processing method according to claim 2, characterized in that, After being processed in step 4, the fruit pulp is used in the production of fruit pulp jelly or fruit pulp beverage.

4. The fruit pulp color-protecting processing method according to claim 2, characterized in that, The citric acid solution in step 1 has a mass percentage of 0.1%-0.3%, a treatment temperature of 80℃-90℃, and a treatment time of 1-10 minutes.

5. The fruit pulp color-protecting processing method according to claim 2, characterized in that, The soaking time for the color-protecting solution in step 3 is 10-30 minutes. During the soaking process, ensure that the fruit pulp is completely submerged in the color-protecting solution.

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