CN101411536A - Method for preserving carotenoid in garden stuff juice using superhigh pressure technology - Google Patents
Method for preserving carotenoid in garden stuff juice using superhigh pressure technology Download PDFInfo
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- CN101411536A CN101411536A CNA2008102355402A CN200810235540A CN101411536A CN 101411536 A CN101411536 A CN 101411536A CN A2008102355402 A CNA2008102355402 A CN A2008102355402A CN 200810235540 A CN200810235540 A CN 200810235540A CN 101411536 A CN101411536 A CN 101411536A
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Abstract
The invention discloses a method for preserving carotenoid in fruit and vegetable juice by utilizing an ultrahigh pressure technology. Fresh fruits and vegetables which are completely mature and are rich in the carotenoid such as carrots, pumpkins, tomatoes, mangoes, oranges, loquats, chili, passionflowers and so on, are cleaned, peeled, decored, sliced or shredded, then preboiled in composite blanching liquid of citric acid and Vc, and cooled by cold water, then deionized water is added for pulping, homogenized pulp is obtained by a colloid mill, and the homogenization and the vacuum degassing are performed. Then obtained fruit and vegetable juice is subject to acidity adjustment, is added with syrup or honey for sugar adjustment, and finally is packaged by a polyethylene bag for ultrahigh pressure sterilization (the pressure maintaining is performed for 10 to 30 minutes at a pressure of between 300 and 600MPa at normal temperature to achieve the national sanitary standard, and the good stability is maintained during the preservation), thereby achieving the aims of sterilization and enzyme killing and also achieving the aim of effectively preserving the carotenoid in the fruits and vegetables. Finally high-quality fruit and vegetable juice with suitable acid and sweet taste, better flavor, bright color, high content of the carotenoid and favorable adsorption is obtained.
Description
Technical field
The present invention relates to a kind of non-heating power processing Juice technology, particularly relate to the processing method that a kind of super-pressure is preserved functional component in the Juice.
Background technology
Carotenoid is a class C
40The general name of terpenoid compound and derivative thereof is made up of 8 isoprenoid units, is yellow, orange red or red pigment.Common carotenoid comprises lycopene, luteole, α-carotenoid, alltrans-β-carotenoid, flower pesticide Huang, viomellein, canthaxanthin etc.The carotenoid majority is water insoluble, is dissolved in grease, organic solvent, instability, easily oxidation.Under conditions such as high temperature, chance oxygen, acidity, intense light irradiation, easily produce degraded or isomerization reaction.The plant, the algae that contain carotenoid at occurring in nature have 500～600 kinds approximately, and it is abundanter to contain carotenoid in the plants such as tomato, mango, oranges and tangerines, loquat, capsicum, salt algae, carrot, pumpkin.Up to the present, the raw material as the industrial production natural Beta-carotene mainly contains carrot, Ipomoea batatas, salt algae and oil palm etc.
Carotenoid has all multi-functional, if can prevent yctalopia, anti-oxidant, remove free radical, improve body immunity, pre-anti-cancer, strong coloring force etc.In addition, in natural carotenoid, have the isomers of special ratios, as suitable, trans isomer etc., these isomers synergies make it have special function.The survey report of the World Health Organization is pointed out: countries in the world all exist and the eyesight diseases associated in various degree, wherein because the inharmonious eye vision infringement that causes of the popular and nutrition of the increase of habits and customs, adolescents with learning intensity, computer and network is quite serious.Senile macula lutea decline disease is over-65s crowd's a main diseases causing blindness, and along with aging population, its incidence of disease is in rising trend, and except age and foreign genetic element, the antioxidant intake has much relations in its pathogenic factors and the food.In recent years, the application of carotenoid in clinical medicine, food, health care is more and more, and carotenoid has obtained the approval of international organizations such as FDA, the European Economic Community, WHO as food additives and nutritional supplement.People mainly obtain natural carotenoid by edible various fruits and vegetables and products thereof at present, but cause damage owing to its processing method is improper for most of drinks on the market, its class carrot content is fewer, will replace traditional handicraft so preserve the processing method of carotenoid to greatest extent.
In traditional fruit-vegetable juice beverage processing technology, mainly adopt thermally-sterilized method to sterilize, but heat sterilization can easily cause its functional component loss to the Juice that is rich in heat-sensitive ingredients such as carotenoid.Its mechanism ascribes the structure of carotenoid to be made up of 8 isoprenoid units, is exposed under the high temperature heating condition, and isomerization or degradation reaction very easily take place carbon carbon conjugated double bond, and the generation of cis-isomer may reduce their biologically active.Experimental results demonstrate that heat treatment can cause carotenoid degraded in various degree, handle down at 100 ℃ as lycopene and promptly can not detect content after its degradation rate of 120min reaches 78%, 150 ℃ of following 10min.Beta carotene is more responsive than lycopene, and degradation speed far surpasses lycopene under the same terms.
The super-pressure process technology belongs to non-heat sterilization technology, and more traditional heat sterilization has more superiority, has been successfully applied to the sterilization of liquid such as fruit drink, inspissated juice and jam.The mechanism of ultra-high pressure sterilization is: at first, high pressure interacts non-covalent bond bonding part in the boiomacromolecule structure (hydrogen bond, ionic bond and hydrophobic strong etc.) and changes, cause bacterium protein sex change, enzyme denaturation to lose activity, suppress dna replication dna, thereby cause microbial death; Secondly, because the influence that covalent bond is not stressed, super-pressure is to the low-molecular-weight nutritional labeling, as: pigment, local flavor, vitamin etc. reach the purpose of preserving former carotenoid than the sudden change that heating power processing seldom produces harmful substance.In addition, variations in temperature is little after the ultra high pressure treatment under adiabatic condition, so the fuel factor that variations in temperature causes is very little, and the possibility that chemical reaction takes place is minimum.
Studies show that at present: ultra high pressure treatment does not make significant difference to the carotenoid total amount, and carrot is respectively under 400MPa and the 600MPa at pressure and handles 2min, and alpha-carotene and content beta-carotene all do not have marked change before and after ultra high pressure treatment.In addition, 500MPa handles the strained tomatoes behind the 12min, and the content of lycopene slightly improves, and has stability preferably.Therefore, super-pressure can reach the purpose that kill target microbes, inhibitory enzyme are lived, and the less functional component wherein that can guarantee again of variations in temperature is not damaged, and is a kind of Perfected process of preserving carotenoid in the Juice.
Summary of the invention
For solving fruit vegetable nutrient composition loss that causes because of heat sterilization and the peculiar smell that produces, the invention provides a kind of method of utilizing superhigh pressure technique to handle Juice, both reached the sterilization enzyme inactivation purpose, reached the purpose of carotenoid in effective preservation fruits and vegetables again.
Technical scheme of the present invention:
1. select abundant maturation for use, be rich in the fresh fruit of vegetables of carotenoid,, clean the peeling stoning as carrot, pumpkin, tomato etc.;
2. to the solid carrot of pulp, pumpkin etc., thinly slice or silk, the about 3～5mm of thickness, 0.5% citric acid about 75 ℃～95 ℃ is precooked about 1～3min in the compound blanching liquid of 0.5%Vc, and cools off rapidly with cold water; Perhaps soak 5min, make color more bright-coloured with 0.1% pyrophosphate solution; Place boiling water to boil 3～5min the thin slice after soaking, make the melon meat tissue fully softening, and cool off rapidly with cold water.In the food processing rapidly suitable inactive enzyme such as blanching handle, promptly can play softening tissue, protect the effect of look.Directly pull an oar for peeling backs such as the softer fruits and vegetables of pulp organization such as tomato, mango, oranges and tangerines;
3. raw material is handled the deionized water that the back adds 1:1～4 (weight), preferred 1:2 (weight), and making beating, colloid mill is milled to the exquisiteness about 200 orders, the agranular homogenate of no slag, filters.Allocate to acidity pH and be about 4.0～4.5, adding sucrose or honey, to adjust soluble solid be about 10% (weight); Can suitably transfer to the sweet taste of meta-acid is 3.5 to pH, and soluble solid is 12% (weight);
4.25～40MPa homogeneous, then at 40～50 ℃, 400～500mmHg vacuum outgas, 0.5～1min.Optimum condition is: homogeneous under 40 ℃, 35MPa, then at 450mmHg vacuum outgas 1min;
5. after Juice is handled through 300～600MPa, 10～30min, adopt the normal temperature sterile filling.
The specific embodiment
Further describe the present invention below in conjunction with example, but affiliated example only is used to illustrate the present invention rather than restriction the present invention.
Embodiment 1
The raw material of preparation carrot juice comprises: carrot, citric acid, Vc, honey, syrup, deionized water etc.Process is: the salmon pink fresh carrot that selected color is darker, clean peeling, section (3～5mm), then with 0.5% citric acid of carrot slice about 95 ℃, 1min precooks in the compound blanching liquid of 0.5%Vc, and cool off rapidly with cold water, be that 1:1 adds the deionized water making beating then with the solid-liquid ratio, colloid mill is milled to the exquisiteness about 200 orders, the agranular homogenate of no slag, again the gained carrot juice is allocated to acidity pH4.0, added syrup or honey and transfer sugared soluble solid content, at 35MPa pressure homogeneous 10%, then at 40 ℃, 450mmHg vacuum outgas 1min.400MPa super-pressure normal temperature keeps 10min down, carries out sterile filling.Then, measure the carotenoid content in the carrot, in table 1, list measurement result.
Embodiment 2
Super-pressure carrot juice process is with embodiment 1.Ultra high pressure treatment: 400MPa pressure pressurize 20min under the normal temperature, carry out sterile filling.Then, measure the carotenoid content in the carrot, in table 1, list measurement result.
Embodiment 3
Super-pressure carrot juice process is with embodiment 1.Ultra high pressure treatment: 500MPa pressure pressurize 10min under the normal temperature, carry out sterile filling.Then, measure the carotenoid content in the carrot, in table 1, list measurement result.
Embodiment 4
Super-pressure carrot juice process is with embodiment 1.Ultra high pressure treatment: 500MPa pressure pressurize 20min under the normal temperature, carry out sterile filling.Then, measure the carotenoid content in the carrot, in table 1, list measurement result.
Embodiment 5
Super-pressure carrot juice process is with embodiment 1.Ultra high pressure treatment: 600MPa pressure pressurize 10min under the normal temperature, carry out sterile filling.Then, measure the carotenoid content in the carrot, in table 1, list measurement result.
Embodiment 6
Super-pressure carrot juice process is with embodiment 1.Ultra high pressure treatment: 600MPa pressure pressurize 20min under the normal temperature, carry out sterile filling.Then, measure the carotenoid content in the carrot, in table 1, list measurement result.
The comparative example A
Repeat the step described among the embodiment 1, what difference was that the carrot juice final pasteurising adopts is 92 ± 2 ℃, and the high-temperature process mode of heating 20min then, is measured the carotenoid content in the carrot, lists measurement result in table 1.
Content of carotenoid in embodiment 1～6 and the comparative example A's carrot juice is measured, assay method adopts GB GB/T5009.83-2003, and improve on this basis: raw material is after making beating, with the solid-liquid ratio is that 1:10 (V:V) adds benzinum, ultrasonic extraction 1～2min under 400W power, this method extraction of carotene recovery rate can reach 100%, and washing is directly measured under the spectrophotometer 450nm wavelength then.
Carotenoid content in table 1 embodiment and the Comparative Examples carrot juice
The result shows: content higher temperatures processing mode (92 ± 2 ℃ 20min) have been improved 8～11% of total carotinoid in the carrot juice after the ultra high pressure treatment.
Embodiment 7 natural Pumpkin Juice raw materials comprise: pumpkin, pyrophosphate, citric acid, Vc, honey, syrup, deionized water etc.Process is: selected fresh pumpkin, and seed is removed in clean peeling, section (3～5mm), then the pumpkin sheet is soaked 5min with 0.1% pyrophosphate solution, make color more bright-coloured; Pumpkin sheet after soaking is placed 95 ℃ of left and right sides water, the 3～5min that precooks, make the melon meat tissue fully softening, and cool off rapidly with cold water, and cool off rapidly with cold water, be that 1:2 adds the deionized water making beating then with the solid-liquid ratio, colloid mill is milled to the exquisiteness about 200 orders, the agranular homogenate of no slag, again gained juice is allocated to acidity pH 4.0, add syrup or honey and transfer sugared soluble solid content, homogeneous in 35MPa pressure 10%, then at 40 ℃, 450mmHg vacuum outgas 1min.300MPa super-pressure normal temperature keeps 30min down, carries out sterile filling.In the Pumpkin Juice that this method makes the content of total carotinoid blank compare and improved more than 4%.
Embodiment 8
The natural tomato juice raw material comprises: tomato, Vc, honey, syrup, deionized water etc.Process is: selective maturation not damaged, fresh tomato, and clean and remove handle, blanching 20～50s in the boiling water reaches the softening effect of peeling; After seed is removed in section, with the solid-liquid ratio is the deionized water making beating of a small amount of Vc of adding of 1:1, colloid mill is milled to the exquisiteness about 200 orders, the agranular homogenate of no slag, again the gained tomato juice is allocated to acidity pH 3.5, adding syrup or honey transfers sugared soluble solid content 10%, homogeneous in 35MPa pressure, then at 40 ℃, 450mmHg vacuum outgas 1min.600MPa super-pressure normal temperature keeps 10min down, carries out sterile filling.The content of total carotinoid is not seen minimizing in the tomato juice that this method makes, thus the loss of having avoided the high-temperature process mode to cause.
Claims (7)
1. method of utilizing superhigh pressure technique to preserve carotenoid in the Juice is characterized in that the step of this method is as follows:
1) raw material is selected: select abundant maturation for use, be rich in the fresh fruit of vegetables of carotenoid, clean the peeling stoning;
2) pretreatment of raw material: thinly slice or silk for the solid fruits and vegetables of pulp, thickness 3～5mm, at 75 ℃～95 ℃ 0.5% citric acid, 1～3min precooks in the compound blanching liquid of 0.5%Vc, and cool off rapidly with cold water, for the softer fruits and vegetables directly making beating after peeling of pulp organization;
3) adding weight ratio after raw material is handled is the deionized water beater of 1:1～4, making beating, and colloid mill is milled to the exquisiteness about 200 orders, the agranular homogenate of no slag, filters;
4) raw material juice is allocated to acidity pH 4.0～4.5, add sucrose or honey and transfer sugared soluble solid content by weight 8%～12%;
5) homogeneous under 25～40MPa condition, 40～50 ℃, 400～500mmHg vacuum outgas, 0.5～1min;
6) ultrahigh-pressure sterilization: fruit juice keeps 10～30min under the normal temperature under 300～600MPa, the aseptic packaging finished product.
2. utilize superhigh pressure technique to preserve the method for carotenoid in the Juice according to claim 1, it is characterized in that abundant maturation, be rich in the fruits and vegetables of carotenoid, comprise carrot, pumpkin, tomato and mango, oranges and tangerines, loquat, capsicum, passionflower, watermelon; The solid fruits and vegetables of pulp comprise carrot, pumpkin, and the fruits and vegetables that pulp organization is softer comprise tomato, mango, oranges and tangerines, loquat, capsicum, passionflower, watermelon.
3. utilize superhigh pressure technique to preserve the method for carotenoid in the Juice according to claim 1, it is characterized in that the solid fruits and vegetables of pulp, thinly slice or silk, thickness 3～5mm, at 75 ℃～95 ℃ 0.5% citric acids by weight, 1～the 3min that precooks in the compound blanching liquid of 0.5%Vc, and cool off rapidly with cold water.
4. as utilizing as described in the claim 3 superhigh pressure technique to preserve the method for carotenoid in the Juice, it is characterized in that preferred 95 ℃ of the temperature of compound blanching liquid.
5. utilize superhigh pressure technique to preserve the method for carotenoid in the Juice according to claim 1, it is characterized in that with raw material juice allocate to the optimum pH of acidity be 3.5, soluble solid is 12% by weight.
6. utilize superhigh pressure technique to preserve the method for carotenoid in the Juice according to claim 1, it is characterized in that the solid-liquid ratio that preferred making beating is adopted is 1:2 by weight.
7. utilize superhigh pressure technique to preserve the method for carotenoid in the Juice according to claim 1, it is characterized in that: homogeneous under preferred 40 ℃, 35MPa, then at 450mmHg vacuum outgas 1min.
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Cited By (13)
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| CN102342551A (en) * | 2010-08-02 | 2012-02-08 | 中国农业机械化科学研究院 | Preparation method of raspberry juice and raspberry juice prepared by same |
| CN102613623A (en) * | 2012-01-20 | 2012-08-01 | 陈金爱 | Passion fruit-kiwi fruit composite juice and preparation method thereof |
| CN102648745A (en) * | 2012-05-15 | 2012-08-29 | 中国农业大学 | Mango jelly and preparation method thereof |
| CN103070436A (en) * | 2011-10-26 | 2013-05-01 | 北京市食品研究所 | Peach juice and preparation method thereof |
| CN103263058A (en) * | 2013-05-09 | 2013-08-28 | 中国农业大学 | Ginger pulp preparation method |
| CN105211992A (en) * | 2015-11-13 | 2016-01-06 | 周金全 | A kind of method utilizing superhigh pressure technique to prepare mango juice |
| CN105410191A (en) * | 2015-12-24 | 2016-03-23 | 光明乳业股份有限公司 | Milk with loquat pulp and preparation method thereof |
| CN105614636A (en) * | 2016-01-05 | 2016-06-01 | 中国农业科学院农产品加工研究所 | Method for increasing content and oxidation resistance of nutritional ingredients in mango juice |
| CN106135986A (en) * | 2015-03-25 | 2016-11-23 | 安徽中医药大学 | The preparation technology of a kind of fresh Herba Dendrobii juice and method for disinfection |
| CN107136216A (en) * | 2017-05-08 | 2017-09-08 | 中国农业科学院农产品加工研究所 | The preparation method of carrot tomato vegetable former times |
| CN108208644A (en) * | 2017-12-01 | 2018-06-29 | 天马（安徽）国药科技股份有限公司 | A kind of Radix Notoginseng micro mist of delicate mouthfeel and preparation method thereof |
| CN108244421A (en) * | 2016-12-29 | 2018-07-06 | 北京漫品食品有限公司 | A kind of industrialization super-pressure preparation method of loquat lily composite juice beverage |
| CN108740633A (en) * | 2018-04-11 | 2018-11-06 | 中国农业大学 | A kind of processing method of super-pressure pumpkin compound fruit and vegetable juice |
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- 2008-11-28 CN CNA2008102355402A patent/CN101411536A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102342551A (en) * | 2010-08-02 | 2012-02-08 | 中国农业机械化科学研究院 | Preparation method of raspberry juice and raspberry juice prepared by same |
| CN103070436A (en) * | 2011-10-26 | 2013-05-01 | 北京市食品研究所 | Peach juice and preparation method thereof |
| CN102613623A (en) * | 2012-01-20 | 2012-08-01 | 陈金爱 | Passion fruit-kiwi fruit composite juice and preparation method thereof |
| CN102613623B (en) * | 2012-01-20 | 2013-09-04 | 陈金爱 | Passion fruit-kiwi fruit composite juice and preparation method thereof |
| CN102648745A (en) * | 2012-05-15 | 2012-08-29 | 中国农业大学 | Mango jelly and preparation method thereof |
| CN102648745B (en) * | 2012-05-15 | 2013-08-07 | 中国农业大学 | Mango jelly and preparation method thereof |
| CN103263058A (en) * | 2013-05-09 | 2013-08-28 | 中国农业大学 | Ginger pulp preparation method |
| CN103263058B (en) * | 2013-05-09 | 2014-12-10 | 中国农业大学 | Ginger pulp preparation method |
| CN106135986A (en) * | 2015-03-25 | 2016-11-23 | 安徽中医药大学 | The preparation technology of a kind of fresh Herba Dendrobii juice and method for disinfection |
| CN105211992A (en) * | 2015-11-13 | 2016-01-06 | 周金全 | A kind of method utilizing superhigh pressure technique to prepare mango juice |
| CN105410191A (en) * | 2015-12-24 | 2016-03-23 | 光明乳业股份有限公司 | Milk with loquat pulp and preparation method thereof |
| CN105410191B (en) * | 2015-12-24 | 2020-03-13 | 光明乳业股份有限公司 | Loquat pulp milk and preparation method thereof |
| CN105614636A (en) * | 2016-01-05 | 2016-06-01 | 中国农业科学院农产品加工研究所 | Method for increasing content and oxidation resistance of nutritional ingredients in mango juice |
| CN108244421A (en) * | 2016-12-29 | 2018-07-06 | 北京漫品食品有限公司 | A kind of industrialization super-pressure preparation method of loquat lily composite juice beverage |
| CN107136216A (en) * | 2017-05-08 | 2017-09-08 | 中国农业科学院农产品加工研究所 | The preparation method of carrot tomato vegetable former times |
| CN108208644A (en) * | 2017-12-01 | 2018-06-29 | 天马（安徽）国药科技股份有限公司 | A kind of Radix Notoginseng micro mist of delicate mouthfeel and preparation method thereof |
| CN108740633A (en) * | 2018-04-11 | 2018-11-06 | 中国农业大学 | A kind of processing method of super-pressure pumpkin compound fruit and vegetable juice |
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Open date: 20090422 |