A processing and quality control method of seabuckthorn-apple nfc composite juice with segmented ultrahigh pressure coupling endogenous antibacterial

By employing segmented ultra-high pressure coupling endogenous antibacterial technology and a comprehensive quality control method, the problems of incomplete enzyme inactivation, easy browning, easy stratification, and loss of functional components in the processing of sea buckthorn and apple NFC compound juice have been solved, resulting in high-quality, long-shelf-life juice products suitable for industrial production.

CN122397858APending Publication Date: 2026-07-17INST OF AGRI PROD STORAGE & PROCESSING GANSU ACAD OF AGRI SCI

Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
INST OF AGRI PROD STORAGE & PROCESSING GANSU ACAD OF AGRI SCI
Filing Date
2026-05-27
Publication Date
2026-07-17

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Abstract

The application discloses a kind of segmented superhigh pressure coupling endogenous bacteriostatic seabuckthorn apple NFC composite juice processing and quality control method, comprising: (1) raw material pretreatment and proportioning;(2) low-temperature low-oxygen pretreatment;(3) segmented superhigh pressure enzyme inactivation sterilization;(4) superhigh pressure homogenization stabilization;(5) synergistic preservation treatment;(6) sterile nitrogen filling filling.The application realizes the high quality, long shelf life, no chemical additive processing of composite NFC juice by the above-mentioned innovative technology.The application can make the enzyme inactivation rate of composite juice ≥95%, the retention rate of vitamin C ≥92%, the shelf life at 4℃ ≥90 days, no stratification, browning phenomenon, the retention rate of functional ingredients (SOD, flavone, polyphenol) is significantly improved, while realizing the whole process quality controllable, batch difference ≤5%, meet the clean label and healthy food development trend, with very high industrial application value.
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