CN100387133C - Method of preventing oxidation and browning of yacon in processing - Google Patents
Method of preventing oxidation and browning of yacon in processing Download PDFInfo
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- CN100387133C CN100387133C CNB2004100207056A CN200410020705A CN100387133C CN 100387133 C CN100387133 C CN 100387133C CN B2004100207056 A CNB2004100207056 A CN B2004100207056A CN 200410020705 A CN200410020705 A CN 200410020705A CN 100387133 C CN100387133 C CN 100387133C
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Abstract
The present invention relates to processing and preservation of yacon fruits, more specifically, a method for preventing oxidation and brown stain of yacon fruits in processing process. In the method, yacon fruits are heated before processing, during processing or product finishing by a heating means, such as steam heating, heating by boiling with water, heating by baking, hot air heating, infrared heating and/or microwave heating, so that polyphenol oxidase in the yacon fruits is devitalized. Thus, the yacon fruits can be prevented from being oxidized or browned in the processing procedures of skin stripping, cutting off, pulverization and extraction of juice.
Description
Technical field
The present invention relates to the processing of refined dragon fruit, specifically a kind of method that prevents refined dragon fruit oxidizing brown stain in process.
Background technology
Along with the development of scientific and technological progress and medical skill, there has been significant progress in the human life-span since entering for 20th century.On the other hand, along with growth in the living standard, excessive ingesting, obesity, reasons such as the pollution of chemical substance significantly increase the rich and honour disease of various lives, as cancer, angiocardiopathy, serious harms such as diabetes human beings'health.
21 century b referred to as the epoch of using day medicine.By the picked-up natural products, self regulates habits and customs, and prevent disease can reach the purpose of keeping good health and a long life.
Refined dragon fruit, english name is Yacon, formal name used at school Smallanthus sonchifolius is called as the Herba Saussureae Involueratae fruit in Taiwan, be called as ヤ one コ Application in Japan.Because its underground fruit part contains polyphenol in a large number, FOS and cellulose, have anti-oxidant anti-aging, suppress blood glucose value and rise, promote enterocinesia, prevent functions such as constipation, particularly the extract of its cauline leaf part contains hypoglycemic active ingredient, promise to be the medicine of treatment diabetes, enjoy attention American-European-Japanese, and a large amount of market demands is arranged.
Piece root of refined dragon fruit and leaf are to keep human longevity and the healthy healthy food that is highly profitable.Refined dragon really originates in a kind of root crop in area, Andes, South America, and is edible as a kind of vegetables and fruit usually, extremely common people's concern owing to find it to have pharmacological action in recent years.The outer image sweet potato of refined dragon fruit, pulp is tasted mouthfeel but the spitting image of pears, and juice is many and glittering and translucent, fragrant and sweet crisp and refreshing.Belong to low-calorie diet, its carbohydrate is difficult to be absorbed by the body, and it is edible therefore to be well suited for diabetes patient and slimmer.Refined dragon fruit contains enriches amino acid and mineral matter: contain essential amino acid and reach kind more than 20; Wherein FOS content is the highest in the institute plant; Be rich in the active principle polyphenol of elimination activity oxygen radical in the refined dragon fruit, can prevent aging, promote longevity.Refined dragon fruit also contains trace elements such as high calcium, magnesium, iron, potassium.In addition, its also high fibre-bearing element, to alimentary canal and circulation system disease, and the generation that prevents and treats colon cancer all has good effect.Refined dragon fruit FOS content is the 60-70% of dry, and FOS has: (1) promotes digestion, recuperating gastrointestinal tract function; (2) conditioning blood is removed high fat of blood, controls cholesterol and diabetes effectively; (3) defaecation, control diarrhea; (4) fiery detoxicating, control pimples, dark sore are fallen; (5) improve immunity.
The leaf of refined dragon fruit contains similar insulin material, and reduction hypertension is arranged, and reduces blood sugar, the effect of treatment diabetes.It is processed to health tea usefulness abroad, is used for preventing and treatment diabetes and hyperlipemia.Along with deepening continuously of the exploitation in product and market, refined dragon fruit has consumer and vast market more and more.But refined dragon fruit exists the results back and is difficult for preserving, and rots easily, and the FOS of fruit inside is degraded into monose by enzyme easily, has lost the shortcoming of the due physiological active functions of FOS.
In order to overcome the refined dragon storage really and the shortcoming of FOS degraded, solve the production in season of agricultural product and the contradiction of long-term consumption.Refined dragon fruit is carried out deep processing, make beverage, jelly, spray dried powder, the dry thing of chopping and section, ice cream is pickled means etc. and is solved the problems referred to above.But refined dragon fruit is being cleaned, and peeling is cut off, and pulverizes, and in the process of squeezing the juice, along with the exposure of fruit interior tissue, the part that contacts with air is oxidized into pitchy rapidly, from sense organ, is difficult to become commodity and is accepted by the consumer.Its reason is that refined imperial fruits contains the polyphenol of volume (0.2%), [document (1) has been set forth the extracting method of contained polyphenol in the refined dragon fruit and the component analysis of polyphenol, Simonovska B, Vovk I, Andrensek S, Valentov á K, Ulrichov á., Investigation ofphenolic acids in yacon (Smallanthus sonchifolius) leaves and tubers.J.Chromatogr A 2003 Oct 1016:89-98; Document (2) has been set forth contained antioxidant content and antioxidation activity in the refined dragon fruit extract, Yan, Xiaojun; Suzuki, Masahiro; Ohnishi-Kameyama; Sada, Yasutoshi; Nakanishi, Tateo; Nagate, TadahiroExtraction and Identification of Antioxidants in the Roots of yacon (Smallanthussonchifolius) .J.Agric.Food Chem.1999,47; 114711-1214713], the polyphenol in the refined imperial fruits is with after air contact, oxidized formation brown material under the effect of polyphenol oxidase, and also along with going deep into of oxidation, the content of the physiological activator Chlorogenic acid that refined dragon is really contained also decreases.
In order to solve the problem of refined imperial fruits oxidation and brown stain, external pertinent literature had once been reported employing hypochlorous acid (HClO) processing, or added sodium acid carbonate (NaHCO
3), or use method such as cellulase (Cellusae, protease) processings, all suppressed refined dragon oxidizing brown stain really; But hypochlorous acid is handled and is existed residue problem, aspect food hygiene and the health adverse influence is being arranged.Sodium acid carbonate adds the negative effect that has mouthfeel and sense of taste difference; Cellulase also exists the activity that can not suppress polyphenol oxidase rapidly, needs problems such as soak time is long.Above-mentioned 3 kinds of materials are unsatisfactory as the oxidizing brown stain inhibitor of refined dragon fruit.
Summary of the invention
The object of the present invention is to provide a kind of safe, effective method that prevents refined dragon fruit oxidizing brown stain in process
For achieving the above object, the technical solution used in the present invention is: adopt heater means prevent refined dragon fruit before processing as store, in the process as peel off epidermis, cut-out, oxidation and brown stain in the process of pulverizing, squeeze the juice.
Heating rising temperature can make the polyphenol oxidase of refined dragon fruit self lose the biologically active of enzyme, thereby stop the oxidizing brown stain of refined dragon fruit.The heat treated means can be various mode of heatings such as Steam Heating, poach heating, baking heating, hot blast heating, infrared heating or heating using microwave.Described Steam Heating, its temperature are 110-120 ℃, and pressure is 0.05-0.5Mpa, and be 5-320 minute heat time heating time.
Described poach heating, its temperature is 100 ℃, be 10-30 minute heat time heating time; Described baking heating, its temperature is 100-150 ℃, be 30-120 minute heat time heating time; Described hot blast heating, its temperature is 100-150 ℃, be 30-120 minute heat time heating time; Described infrared heating, its temperature are 120-150 ℃, and be 30-120 minute heat time heating time; Described heating using microwave, its power are/1300 watts of 100 grams, and be 10-120 minute heat time heating time.
Heating means of the present invention can also be united use with the oxidizing brown stain inhibitor, with the consumption of oxidation retarder and browning inhibitor in the minimizing process.
The present invention has following advantage:
1. safe.The present invention adopts the physical treatment method, does not have the interpolation of chemical substance, so can not work the mischief to health, safe, disposal cost is low, and has productibility.
2. effect is good.Experiment shows, adopts processing method of the present invention, has successfully suppressed the activity of polyphenol oxidase, has stoped oxidation and the brown stain process of refined dragon fruit in process; Thereby solved the color and luster sense organ that oxidation and brown stain bring refined dragon fruit processed goods, flavor taste, effectively physiological activator is such as the problem of Chlorogenic acid content decline.
The specific embodiment
Embodiment 1
With refined dragon fruit at boiling water, in the normal temperature and pressure steam boiling 30-120 minute.With the peeling of the well-done refined dragon fruit of heating, weigh 100 grams, be cut into 1-2 centimetre fragment, and mix with 100 milliliters deionized water, pour in the fruit cutter, use the 20000rpm rotating speed, pulverized 2 minutes, obtain about 120 milliliters refined imperial fruit suspension liquid.With there not being the refined imperial fruits of boiling to mix, do the blank experiment simultaneously with 100 ml deionized water.
Pour 120 milliliters suspension of blank group and experimental group into a glass respectively, be exposed in the air, observe.
The result is: do not have the blank group of refined dragon fruit of heat treated, promptly become bottle green in crushing process, pour in the glass and become dark brown after 1 minute.The experimental group that heat treated is crossed still kept milky through 3 days.Had mould to occur at the 4th day, to the bacterium colony increase of the 7th day mould, but refined imperial fruit suspension liquid has still kept milky not change.
Embodiment 2
Refined dragon fruit is steamed in 120 degree high-temperature sterilization pots Celsius, keep 120 degree Celsius after 10 minutes, cooling naturally.With the peeling of the well-done refined dragon fruit of heating, weigh 100 grams, be cut into 1-2 centimetre fragment, and mix with 100 milliliters deionized water, pour in the fruit cutter, use the 20000rpm rotating speed, pulverized 2 minutes, obtain about 120 milliliters refined imperial fruit suspension liquid.Mix with 100 ml deionized water with the refined imperial fruits that did not steam simultaneously, do the blank experiment.
Pour 120 milliliters suspension of blank group and experimental group into a glass respectively, be exposed in the air, observe.
The result is: do not have the blank group of refined dragon fruit of heat treated, promptly become bottle green in crushing process, pour in the glass and become dark brown after 1 minute.The experimental group that heat treated is crossed still kept milky through 3 days.Had mould to occur at the 4th day, to the bacterium colony increase of the 7th day mould, but refined imperial fruit suspension liquid has still kept milky not change.
Embodiment 3
100 Ke Yalong fruit was heated 10 minutes in the micro-wave oven of 1300 watts of power.With the peeling of the well-done refined dragon fruit of heating, weigh, be cut into 1-2 centimetre fragment, and mix with 100 milliliters deionized water, pour in the fruit cutter, use the 20000rpm rotating speed, pulverized 2 minutes, obtain about 120 milliliters refined imperial fruit suspension liquid.Mix with 100 ml deionized water with the refined imperial fruits of not handling simultaneously, do the blank experiment through micro-wave oven.
Pour 120 milliliters suspension of blank group and experimental group into a glass respectively, be exposed in the air, observe.
The result is: do not have the blank group of refined dragon fruit of heat treated, promptly become bottle green in crushing process, pour in the glass and become dark brown after 1 minute.The experimental group that heat treated is crossed still kept milky through 3 days.Had mould to occur at the 4th day, to the bacterium colony increase of the 7th day mould, but refined imperial fruit suspension liquid has still kept milky not change.
Claims (1)
1. a method that prevents refined dragon fruit oxidizing brown stain in process is characterized in that: adopt heater means, peeling off epidermis to prevent refined dragon fruit, cut off, pulverize oxidation in the process of squeezing the juice and brown stain;
Described heater means is Steam Heating, poach heating, baking heating, hot blast heating, infrared heating or heating using microwave;
During wherein said Steam Heating, its temperature is 110-120 ℃, and pressure is 0.05-0.5Mpa, and be 5-320 minute heat time heating time;
When described poach heated, its temperature was 100 ℃, and be 10-30 minute heat time heating time;
When described baking was heated, its temperature was 100-150 ℃, and be 30-120 minute heat time heating time;
When described hot blast heated, its temperature was 100-150 ℃, and be 30-120 minute heat time heating time;
During described infrared heating, its temperature is 120-150 ℃, and be 30-120 minute heat time heating time;
During described heating using microwave, its power is/1300 watts of 100 grams, and be 10-120 minute heat time heating time.
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100207056A CN100387133C (en) | 2004-06-09 | 2004-06-09 | Method of preventing oxidation and browning of yacon in processing |
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| CNB2004100207056A CN100387133C (en) | 2004-06-09 | 2004-06-09 | Method of preventing oxidation and browning of yacon in processing |
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| CN100387133C true CN100387133C (en) | 2008-05-14 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102986835A (en) * | 2012-11-19 | 2013-03-27 | 王兆进 | Method for blanching enzyme deactivation of plant through infrared rays with medium-short waves |
| CN104886605B (en) * | 2015-05-15 | 2017-10-31 | 湖南农业大学 | A kind of extraction and refinement method of high anti-oxidation dietary fiber |
| CN106382791A (en) * | 2016-08-29 | 2017-02-08 | 陕西师范大学 | Efficient browning-inhibiting apple pomace drying method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2002119262A (en) * | 2000-10-17 | 2002-04-23 | Nippon Del Monte Corp | Method for producing yacon juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002119262A (en) * | 2000-10-17 | 2002-04-23 | Nippon Del Monte Corp | Method for producing yacon juice |
Non-Patent Citations (4)
| Title |
|---|
| 天然珍品出深山. 胡波.中国食品质量报，第4期. 2003 |
| 天然珍品出深山. 胡波.中国食品质量报，第4期. 2003 * |
| 怎样吃雪莲果. 中国食品报，第4期. 2003 |
| 怎样吃雪莲果. 中国食品报，第4期. 2003 * |
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