CN100369560C

CN100369560C - Thermo scalding pretreatment method for preventing red bayberry juice from decolourizing during storage

Info

Publication number: CN100369560C
Application number: CNB2005100390319A
Authority: CN
Inventors: 张慜; 方忠祥; 杜卫华; 孙金才
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2005-04-22
Filing date: 2005-04-22
Publication date: 2008-02-20
Anticipated expiration: 2025-04-22
Also published as: CN1686006A

Abstract

The present invention relates to a thermal scalding pretreating method for preventing waxberry juice from decoloring during a storage period, which belongs to the technical field of food processing. The thermal scalding treating process for preventing waxberry juice from decoloring during a storage period, which is provided by the present invention, comprises: fresh waxberry fruits are selected and cleaned according to product processing requirements and thermally scalded in hot water at the temperature of 90 to 100DEG C for 3 to 5 minutes or thermally scalded with high-pressure steam for 30 to 90 seconds (the time length is determined by the sizes of the fruits); then, the fresh waxberry fruits are rapidly cooled to reach the temperature below 40DEG C, processed and treated in the following process step. The natural color of the product processed can be maintained at the normal temperature for one year more or less. The present invention adopts the thermal scalding pretreatment to prevent the waxberry juice from decoloring during the storage period. The present invention has the characteristics of simple and convenient operation, low cost and outstanding effect.

Description

A kind of thermo scalding pretreatment method that prevents red bayberry juice from decolourizing during storage

Technical field

A kind of thermo scalding pretreatment method that prevents red bayberry juice from decolourizing during storage belongs to food processing technology field, relates to the processing of fruit-vegetable food.

Background technology

The converted products of red bayberry mainly contains quick-frozen arbutus, canned arbutu, red bayberry preserved fruit, gooseberry jam, cranberry juice and red bayberry wine etc., and cranberry juice is wherein most important and the series products output maximum.Distinctive redness of red bayberry or aubergine or reddish black are the results of anthocyanin colour generation wherein, and anthocyanin is very unsettled a kind of pigment.Oxygen, high temperature, illumination, vitamin C and paint can packing all are unfavorable for the stability (two kept burning day and night etc., 1991) of cranberry juice anthocyanin.A problem the most significant in the red bayberry processing at present is (the Cheng Shaonan that fades, 1997), promptly the red bayberry product after the processing has lost original color and luster and the consumer can not be accepted, processing enterprise has to keep the peculiar outward appearance of red bayberry product by adding pigment aborning, and the use of pigment and do not meet the idea of development of current green health food.

Red bayberry is a special product of China, does not also have the technology report of cranberry juice processing at present abroad.Domestic encouraging built honor etc. (2001; 2002) utilize the method fill nitrogen and to add copigment such as tannin to improve the stability of cranberry juice anthocyanin, but all do not see in production practices and can obviously prolong the report of its color stability.Jiang Baomin has reported red bayberry soften fruit in blanching 3-5 minute in boiling water when producing the red bayberry inspissated juice (1990), pulls back making beating rapidly out, maintains the temperature at 60-70 ℃ during making beating, and purpose is the dissolution rate of pigment and other material in the raising fruit juice.Article does not cool off rapidly after requiring blanching, and also not mentioned final products are at the stability problem of storage period color and luster.The color and luster of cranberry juice keeps being generally several weeks in producing at present.

Blanching is the preconditioning technique that often is used to suppress the brown stain of garden stuff processing product in the garden stuff processing.Red bayberry is a kind of little berry, does not have exocarp, and the non-refractory again of anthocyanin wherein.By the convention analysis, the hot water blanching has not only increased the wherein loss of anthocyanin (no exocarp, heating destroys cell tissue, anthocyanin is run off), and high temperature has also destroyed the stability of anthocyanin, so adding, domestic most of berries fruit juice all do not adopt man-hour blanching to handle (Shen Qiaosheng, 1994).By patent retrieval to State Intellectual Property Office, (the patent No. 90106849.7 in the patent of invention of relevant cranberry juice, 97107436.4,97123307.1 and 99113850.3), do not have one mention and need blanching to handle in the cranberry juice processing, do not have one to mention the color stability problem of the cranberry juice after the processing yet in storage period.Italy Rossi.M. etc. (2003) squeezes the juice after 3 minutes with steam blanching blueberry when producing blueberry juice again, the anthocyanin in the fruit juice and always phenol all than not blanching to be significantly increased in the same old way, the color and luster of fruit juice is more blue, antioxidation activity also improves.But blueberry is the berry that exocarp is arranged, and the condition that its blanching is handled and being not suitable for is not had the processing of red bayberry of exocarp, and the red bayberry major part of steam blanching after 3 minutes festered, and juice loss is serious.U.S. Wrolstad, R.E. usefulness heating using microwave strawberry to 82-88 ℃ of core temperature such as (1980) carried out blanching, and then squeezes the juice, and also can increase anthocyanin content in strawberry fruit juice and the inspissated juice, and the color and luster of product is more stable.But when coming that with heating using microwave red bayberry carried out blanching, the dispersion of all splitting of the cedductor of Waxberry fruit, and dehydration is serious, and the back yield of squeezing the juice is extremely low.

Summary of the invention

The present invention adopts blanching to handle the garden stuff processing preconditioning technique that prevents that cranberry juice from fading in storage period, belongs to food processing technology field.

Technical solution: adopt blanching to handle and prevent that the process that cranberry juice faded in storage period from being: select clean by the requirement of converted products red bayberry fresh fruit, in 90-100 ℃ hot water blanching 3-5 minute, or red bayberry fruit single berth is placed on blanching 30-90 second (time length is decided on the fruit size) under 120 ℃-130 ℃ the vapor (steam) temperature, be cooled to the processing of carrying out lower procedure below 40 ℃ then rapidly and handle, the natural colour of processing back product can keep about 1 year at normal temperatures.

When adopting the hot water blanching, the water in the blanching pot is heated to 100 ℃ earlier, adds the red bayberry fruit then, and the water temperature behind the adding fruit is not less than 90 ℃, is heated to about 85 ℃ of core temperature, keeps 3-5 minute.The gallic acid drips of solution number of available 10mM droplet is cut half red bayberry surface after blanching, if the no brown stain in surface then represents to have reached the blanching requirement.Then red bayberry is really pulled out, changed over to rapidly and be cooled to the core temperature in the cold water below 40 ℃, carry out the processing of lower procedure again and handle.

When adopting the steam blanching, vapor (steam) temperature should reach 120-130 ℃, red bayberry fruit single berth is put on the conveyer belt and does not stop to roll by the steam spray chamber, the red bayberry fruit was determined by the rotating speed of conveyer belt by the time of steam spray, make its actual blanching time at 30-90 between second, the gallic acid drips of solution number of available 10mM droplet is cut half red bayberry surface after blanching, if the no brown stain in surface then represents to have reached the blanching requirement.The red bayberry fruit that comes out from the steam spray chamber changes over to rapidly and is cooled to the core temperature the cold water below 40 ℃, carries out the processing of lower procedure again and handles.

Beneficial effect of the present invention: the present invention adopts berries fruit juice to add the blanching that is of little use man-hour and handles and prevent that cranberry juice the fading of duration of storage, has easy and simple to handle, with low cost and the obvious results characteristics, can be used for the processing of all kinds of red bayberry juices.

The specific embodiment

Embodiment 1: the production of red bayberry clarification original fruit juice.

Select clean by the requirement of converted products red bayberry fresh fruit, in 90-100 ℃ hot water blanching 3-5 minute, be cooled to below 40 ℃ then rapidly, the making beating back is centrifugal again, fruit juice was handled 40 minutes at 50 ℃ with 0.02% pectase, the Bentonite Treatment 30 minutes that adds 0.25% gelatin and 0.25%, the centrifugal again precipitation of going.Pasteurize was carried out in 30 minutes at 90 ℃ in fruit juice bottling back after the clarification, cooled off the back room temperature storage.

Embodiment 2: the production of red bayberry suspended pulp.

Select clean by the requirement of converted products red bayberry fresh fruit, red bayberry fruit single berth is put on the conveyer belt and does not stop to roll by the steam spray chamber, vapor (steam) temperature should reach 120-130 ℃, its actual blanching time of rotating speed of regulating conveyer belt is at 30-90 between second, the red bayberry fruit that comes out from the steam spray chamber changes over to rapidly and is cooled to the core temperature the cold water below 40 ℃, making beating separates removal core again, after pulp adds 0.2% gelatin that has dissolved and other stabilizing agent, again through high pressure homogenizer homogeneous secondary under 140-210MPa pressure, carry out vacuum outgas earlier after the fruit juice bottling, under 90 ℃ of conditions, carry out pasteurize in 30 minutes again, cooling back room temperature storage.

Claims

1. thermo scalding pretreatment method that prevents red bayberry juice from decolourizing during storage, main process is: select clean by the requirement of converted products red bayberry fresh fruit, carry out the blanching preliminary treatment, being cooled to the processing of carrying out lower procedure below 40 ℃ then rapidly handles, it is characterized in that the blanching preliminary treatment: in 90-100 ℃ hot water blanching 3-5 minute, perhaps use 120-130 ℃ of steam blanching 30-90 second.

2. thermo scalding pretreatment method according to claim 1, when it is characterized in that adopting the hot water blanching, red bayberry in 90-100 ℃ hot water blanching 3-5 minute, droplet after blanching, cut half red bayberry surface again with the gallic acid drips of solution number of 10mM, the red bayberry no brown stain in surface then represents to have reached the blanching requirement, then red bayberry is really pulled out, changed over to rapidly and be cooled to the core temperature in the cold water below 40 ℃, carry out the processing of lower procedure again and handle.

3. thermo scalding pretreatment method according to claim 1, when it is characterized in that adopting steam blanching, red bayberry fruit single berth is placed on blanching 30-90 second under 120-130 ℃ the vapor (steam) temperature, droplet after blanching, cut half red bayberry surface again with the gallic acid drips of solution number of 10mM, the red bayberry no brown stain in surface then represents to have reached the blanching requirement, the red bayberry fruit that comes out from the steam spray chamber changes over to rapidly and is cooled to the core temperature the cold water below 40 ℃, carries out the processing of lower procedure again and handles.

4. thermo scalding pretreatment method according to claim 1 is characterized in that the cranberry juice of being processed comprises that all are the red bayberry juice and the Waxberry beverage of the muddy juice of red bayberry subsider juice, red bayberry, red bayberry inspissated juice and the various variable concentrations of primary raw material processing with the red bayberry.