CN103653126A - Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization - Google Patents
Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization Download PDFInfo
- Publication number
- CN103653126A CN103653126A CN201310616256.0A CN201310616256A CN103653126A CN 103653126 A CN103653126 A CN 103653126A CN 201310616256 A CN201310616256 A CN 201310616256A CN 103653126 A CN103653126 A CN 103653126A
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- Prior art keywords
- strawberry
- strawberry juice
- juice
- enzymolysis
- sterilization
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- 235000013948 strawberry juice Nutrition 0.000 title claims abstract description 39
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 26
- 230000005684 electric field Effects 0.000 title claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 241000220223 Fragaria Species 0.000 claims abstract description 27
- 235000021012 strawberries Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 3
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 21
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 21
- 239000002002 slurry Substances 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 238000012859 sterile filling Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 230000002255 enzymatic effect Effects 0.000 abstract description 6
- 230000003647 oxidation Effects 0.000 abstract description 6
- 238000007254 oxidation reaction Methods 0.000 abstract description 6
- 241000588724 Escherichia coli Species 0.000 abstract description 3
- 244000052616 bacterial pathogen Species 0.000 abstract description 2
- 239000004480 active ingredient Substances 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 238000006911 enzymatic reaction Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000000452 restraining effect Effects 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 description 5
- 235000021028 berry Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 150000002989 phenols Chemical class 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000011149 active material Substances 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization, belongs to the technical field of deep processing of agricultural products and mainly solves the problems that strawberries are difficult to juice, the juice yield is low and the like by means of a bio-enzymatic method processing technology. Clear and transparent normal strawberry juice is obtained through low-temperature centrifugation; and an HPEF sterilization technology is used for restraining enzymatic oxidation and non-enzymatic oxidation of the strawberry juice, nutrition and active ingredients of the strawberry juice are effectively reserved, and the product storage period is prolonged. Equipment used by the method adopts bipolar positive and negative pulse OSU (Ohio State University)-4L laboratory scale pulse processor (manufactured by the OSU), and escherichia coli and pathogenic bacteria in the strawberry juice can be effectively killed, so that the product can reach a commercial aseptic condition, the prepared strawberry juice doesn't contain any preservative and has special color, flavor and nutrition of fresh strawberries, the product guarantee period can be up to more than 6 months, and the strawberry juice has a wide market development prospect.
Description
One, technical field
The present invention is a kind of production method of high-pressure pulse electric sterilization strawberry juice, belongs to deep-processing technical field of agricultural products.
Two, background technology
Strawberry cry again the red certain kind of berries, the foreign certain kind of berries, the certain kind of berries etc., belong to herbaceos perennial, in fruit juice, contain strawberry peculiar taste, fragrance and abundant phenols active material, be deeply subject to consumers in general's favor.Due to strawberry soft and succulency, perishable, difficult preservation, usually with fresh fruit or fruit juice form, sell.In the processing of strawberry fruit juice, can adopt biological enzyme to improve strawberry crushing juice rate, through sterilization, could preserve for a long time strawberry juice simultaneously.Thermal sterilization is conventional food processing means, but strawberry juice belongs to thermal sensitivity Juice, and heating can destroy its nutrition and flavor components, affects its natural colored, special aroma, even can produce cooked flavor.In recent years, non-thermal sterilization Juice is sold on developed country market abroad, and its quality, nutrition, local flavor have been subject to consumers in general's approval.High-pressure pulse electric is a kind of tool potentiality and the non-thermal sterilization method of development prospect, and the researchs such as Li Jing are found: high-pressure pulse electric can be killed Escherichia coli and staphylococcus aureus; Ayhan and Yeom research are found: high-pressure pulse electric sterilization can extend the shelf life of fruit juice, on the impact of the local flavor of fruit juice, VC and every physicochemical property all lower than thermal sterilization, can effectively retain strawberry fresh fruit color and luster, local flavor, nutrition, about the research of high-pressure pulse electric sterilization strawberry juice rarely seen reporting for work also.
Three, summary of the invention
Technical problem the present invention can destroy nutritional activities, natural colored, local flavor of strawberry juice etc. mainly for thermal sterilization, promote phenols active material oxidation in strawberry juice, adopt high-pressure pulse electric non-thermal sterilization technology, the enzymatic and the non-enzymatic oxidation that have suppressed strawberry juice, the original color and luster of strawberry juice, local flavor, nutrition and active function have greatly been retained, effectively kill Escherichia coli and pathogenic bacteria, make strawberry juice reach commercially aseptic state, product has wide market development potentiality and prospect.
The production method of technical scheme high-pressure pulse electric sterilization strawberry juice provided by the invention, technical scheme and production technology are as follows:
The preparation of A, enzymolysis strawberry slurry: select strawberries, remove cauline leaf, clean up, carry out high speed making beating in tissue mashing machine; With pectase NCB-PE40 enzymolysis strawberry slurry, enzyme addition is 0.01-0.10% (mass fraction), and enzyme work is greater than 20000U/g, hydrolysis temperature 30-50 ℃, enzymolysis pH3.0-5.0, enzymolysis time 30-100min.
The preparation of B, clarification strawberry juice: the strawberry slurry after enzymolysis is centrifugal in the instrument centrifuge of H1650-W Hunan, and temperature is controlled at 10-30 ℃, rotating speed 2000-5000r/min, centrifugal 15-25min, gets supernatant, obtains the cerise strawberry juice of clear.
The preparation of C, high-pressure pulse electric sterilization strawberry juice: adopt bipolar positive negative pulse stuffing, pulse width 2 μ s, the OSU-4L laboratory scale pulse processor of pulse frequency 200Hz (Ohio State Univ-Columbus USA's making), in electric-field intensity, be under 20-35kV/cm condition, the strawberry juice that is 1500-2500 μ s by electrical conductivity carries out sterilization processing 100-300 μ s (guaranteeing that feeding temperature and drop temperature are 2-10 ℃), finally carries out sterile filling.
The storage of D, high-pressure pulse electric sterilization strawberry juice: by the strawberry juice after sterile filling, preserve under 0-18 ℃ of condition.Major advantage of the present invention and good effect are as follows:
1, adopt making beating at a high speed and pectase NCB-PE40 to process, efficiently solve strawberry squeeze the juice difficulty, problem that crushing juice rate is low, greatly promoted the stripping of the phenols nutrient substances such as fraise glycosides.
2, adopt high-pressure pulse electric sterilization, the enzymatic oxidation and the non-enzymatic oxidation that have suppressed strawberry juice, retained the original color and luster of fresh strawberry, local flavor, nutrition and active function, the shelf-life of having improved strawberry juice, product clear, has wide future develop.
Four, the specific embodiment
Embodiment 1
Select strawberries, remove cauline leaf, clean up, in tissue mashing machine, carry out high speed making beating; In the strawberry slurry of wanting to prepare, add 0.06% (mass fraction) pectase NCB-PE40, set 40 ℃ of hydrolysis temperatures, controlled enzymatic hydrolysis pH3.8, enzymolysis 80 minutes; By the centrifugal 15min of 3500r/min in the instrument centrifuge of H1650-W Hunan of the strawberry slurry after enzymolysis, control 20 ℃ of centrifuging temperatures, get supernatant, homogeneous, obtains the cerise strawberry juice of clear; Control the electrical conductivity of strawberry juice at 2000 μ s, adopt 6 continuous process chambers, bipolar positive negative pulse stuffing, pulse width 2 μ s, pulse frequency 200Hz, the OSU-4L laboratory scale pulse processor (Ohio State Univ-Columbus USA) that electric-field intensity is set is 30kV/cm carries out sterilization processing 240 μ s; Sterile filling is preserved under 4 ℃ of conditions.
Embodiment 2
Select strawberries, remove cauline leaf, clean up, in tissue mashing machine, carry out high speed making beating; In the strawberry slurry preparing, add 0.05% (mass fraction) pectase NCB-PE40, set 42 ℃ of hydrolysis temperatures, controlled enzymatic hydrolysis pH4, enzymolysis 90 minutes; By the strawberry slurry centrifugal 20min of 3500r/min in the instrument centrifuge of H1650-W Hunan, control 15 ℃ of centrifuging temperatures, get supernatant, homogeneous, obtains the cerise strawberry juice of clear; Control the electrical conductivity of strawberry juice at 2000 μ s, adopt 6 continuous process chambers, bipolar positive negative pulse stuffing, pulse width 2 μ s, pulse frequency 200Hz, the OSU-4L laboratory scale pulse processor (Ohio State Univ-Columbus USA) that electric-field intensity is set is 25kV/cm carries out sterilization processing 280 μ s; Sterile filling is preserved under 4 ℃ of conditions.
Claims (4)
1. a production method for high-pressure pulse electric sterilization strawberry juice, is characterized in that taking following technique and method:
The preparation of A, enzymolysis strawberry slurry: select strawberries, remove cauline leaf, clean up, carry out high speed making beating in tissue mashing machine; With pectase NCB-PE40 enzymolysis strawberry slurry, enzyme addition is 0.01-0.10% (mass fraction), and enzyme work is greater than 20000U/g, hydrolysis temperature 30-50 ℃, enzymolysis pH3.0-5.0, enzymolysis time 30-100min.
The preparation of B, clarification strawberry juice: the strawberry slurry after enzymolysis is centrifugal in the instrument centrifuge of H1650-W Hunan, and temperature is controlled at 10-30 ℃, rotating speed 2000-5000r/min, centrifugal 15-25min, gets supernatant, obtains the cerise strawberry juice of clear.
The preparation of C, high-pressure pulse electric sterilization strawberry juice: adopt bipolar positive negative pulse stuffing, pulse width 2 μ s, the OSU-4L laboratory scale pulse processor of pulse frequency 200Hz (Ohio State Univ-Columbus USA's making), in electric-field intensity, be under 20-35kV/cm condition, the strawberry juice that is 1500-2500 μ s by electrical conductivity carries out sterilization processing 100-300 μ s (guaranteeing that feeding temperature and drop temperature are 2-10 ℃), finally carries out sterile filling.
The storage of D, high-pressure pulse electric sterilization strawberry juice: by the strawberry juice after sterile filling, preserve under 0-18 ℃ of condition.
2. according to claim 1, it is characterized in that: it is NCB-PE40 that enzymolysis strawberry is starched pectase used, enzyme addition is 0.02-0.1%, and enzyme work is greater than 20000U/g, and enzymolysis time is 30-100min, enzymolysis pH3.0-5.0, hydrolysis temperature 30-50 ℃.
3. according to claim 1, it is characterized in that: the enzymolysis strawberry slurry centrifugal 15-25min of 2000-5000r/min in the instrument centrifuge of H1650-W Hunan, centrifuging temperature is controlled at 10-30 ℃, the strawberry liquid clear after centrifugal.
4. according to claim 1, it is characterized in that: adopt bipolar positive negative pulse stuffing, pulse width 2 μ s, pulse frequency 200Hz, by OSU-4L laboratory scale pulse processor (Ohio State Univ-Columbus USA's making), in electric-field intensity, be under 20-35kV/cm condition, the strawberry juice that is 1500-2500 μ s by electrical conductivity carries out sterilization processing 100-300 μ s (guaranteeing that feeding temperature and drop temperature are 2-10 ℃), then carry out sterile filling, product is preserved under 0-18 ℃ of condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310616256.0A CN103653126A (en) | 2013-11-25 | 2013-11-25 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310616256.0A CN103653126A (en) | 2013-11-25 | 2013-11-25 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
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| Publication Number | Publication Date |
|---|---|
| CN103653126A true CN103653126A (en) | 2014-03-26 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310616256.0A Pending CN103653126A (en) | 2013-11-25 | 2013-11-25 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
Country Status (1)
| Country | Link |
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| CN (1) | CN103653126A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172354A (en) * | 2014-08-20 | 2014-12-03 | 江苏省农业科学院 | Not-from-concentrate full-fruit fragaria ananassa duch juice and production method thereof |
| CN104621675A (en) * | 2014-12-10 | 2015-05-20 | 惠州学院 | Method for treating fruit juice by pulsed electric field cooperating with microwave and antioxidant |
| CN106962845A (en) * | 2017-04-27 | 2017-07-21 | 西华大学 | A kind of strawberry slurry and preparation method thereof |
| CN113712174A (en) * | 2020-05-26 | 2021-11-30 | 开原川顺食品加工有限公司 | Blueberry jam preparation method based on high-voltage pulse electric field sterilization |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1718031A (en) * | 2005-07-12 | 2006-01-11 | 江南大学 | Method for producing sugar-free tea beverage by using high voltage pulsation electric-field sterilizing tech. |
| CN101292758A (en) * | 2008-05-16 | 2008-10-29 | 单振广 | Concentrated fruit juice of strawberry and preparing method |
| CN101507518A (en) * | 2009-04-01 | 2009-08-19 | 江苏省农业科学院 | Production method of raw juice of purple sweet potato and product thereof |
-
2013
- 2013-11-25 CN CN201310616256.0A patent/CN103653126A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1718031A (en) * | 2005-07-12 | 2006-01-11 | 江南大学 | Method for producing sugar-free tea beverage by using high voltage pulsation electric-field sterilizing tech. |
| CN101292758A (en) * | 2008-05-16 | 2008-10-29 | 单振广 | Concentrated fruit juice of strawberry and preparing method |
| CN101507518A (en) * | 2009-04-01 | 2009-08-19 | 江苏省农业科学院 | Production method of raw juice of purple sweet potato and product thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172354A (en) * | 2014-08-20 | 2014-12-03 | 江苏省农业科学院 | Not-from-concentrate full-fruit fragaria ananassa duch juice and production method thereof |
| CN104621675A (en) * | 2014-12-10 | 2015-05-20 | 惠州学院 | Method for treating fruit juice by pulsed electric field cooperating with microwave and antioxidant |
| CN104621675B (en) * | 2014-12-10 | 2017-11-24 | 惠州学院 | A kind of method of impulse electric field collaboration microwave and antioxidant processing fruit juice |
| CN106962845A (en) * | 2017-04-27 | 2017-07-21 | 西华大学 | A kind of strawberry slurry and preparation method thereof |
| CN113712174A (en) * | 2020-05-26 | 2021-11-30 | 开原川顺食品加工有限公司 | Blueberry jam preparation method based on high-voltage pulse electric field sterilization |
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Application publication date: 20140326 |