CN104621675A - Method for treating fruit juice by pulsed electric field cooperating with microwave and antioxidant - Google Patents
Method for treating fruit juice by pulsed electric field cooperating with microwave and antioxidant Download PDFInfo
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- CN104621675A CN104621675A CN201410749981.XA CN201410749981A CN104621675A CN 104621675 A CN104621675 A CN 104621675A CN 201410749981 A CN201410749981 A CN 201410749981A CN 104621675 A CN104621675 A CN 104621675A
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- 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
- A23L2/52—Adding ingredients
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- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
The invention discloses a method for treating fruit juice by a pulsed electric field cooperating with a microwave and an antioxidant. The method comprises the steps of firstly, feeding the antioxidant including sodium erythorbate and glutathione into the fruit juice, then treating the fruit juice by the high-voltage pulsed electric field with the electric field intensity of 20-40kV/cm, carrying microwave treatment on the fruit juice at the temperature of 40-80 DEG C by using the microwave, and filtering by a membrane. After the fruit juice is treated by the pulsed electric field cooperating with the microwave and the antioxidant (including sodium erythorbate and glutathione), the activity of polyphenol oxidase and peroxidase in the fruit juice can be completely inhibited, the vitamins, polysaccharides, esters and the like in the fruit juice can be maintained to the utmost extent, and the product is rich in fruity flavor and long in shelf life. The method is simple in steps and low in cost.
Description
Technical field
The present invention relates to a kind of fruit juice anti-oxidation treatment method, specifically a kind of impulse electric field works in coordination with the method for microwave and antioxidant process fruit juice, belongs to food processing technology field.
Background technology
Fruit squeezes the fruit juice obtained can there is various biochemical reaction in Raw material processing process, cause the change of finished color, the reduction of nutritive value and color, smell and taste or destruction, oxidation easily causes fruit juice to produce one of reason of the biochemical reactions such as brown stain in juice preparation process.At present, the oxidation adopting the method for adding chemical reagent to suppress fruit juice of the anti-oxidation method of fruit juice, also has and adopts high concentration carbon dioxide method, By Ozone, the physical methods such as ultrasonic assistant more.
Such as, patent ZL201210397016.1 discloses a kind of method containing rare fruit juice fruit cocktail room temperature storage prevent-browning, the processing procedure of the method prevent-browning is: in fruit juice, add composite color fixative (phytic acid and bayberry polyphenol), add vitamin C by production requirement simultaneously, the batchings such as calcium lactate, after deployed, quantitative separating is in plastic cup, add a certain amount of selected again in plastic cup, clean, superheated steam and saturated vapor replace the pulp after blanching treatment, then seal, sterilizing, cooling, the lower procedures such as packaging, its color and luster of product after its processing can keep 6 under room temperature storage condition.This invention utilizes short-time overheating steam and saturated vapor to replace blanching treatment to prevent the interior enzymatic browning caused by pulp endogenous enzymes system of canned fruit juice system, serves the effect keeping flesh color and flavor-stable; In addition, interpolation composite color fixative is also adopted to prevent the brown stain of canned fruit juice during room temperature storage.Patent ZL200910265011.1 discloses a kind of NEW TYPE OF COMPOSITE preservation method suppressing fresh-cut fruit and vegetable, Fresh Juice brown stain, under normal temperature condition, of short duration fresh-cut fruit and vegetable color in 12 ~ 24h of soaking the formula solution (concentration 0.05% ~ 0.15%) be mixed with by the pressed powder of the physical mixed by a certain percentage such as sodium isoascorbate, cysteine, calcium chloride, disodium EDTA is constant, or the Fresh Juice color in 48h being added with this formula about 0.05% ~ 0.1% remains unchanged.
High-pressure pulse electric is one of focus of food liquid non-heat treated area research in recent years, but sterilization aspect is only confined to its research both at home and abroad, as the cold sterilization mode of one, be specially adapted to the sterilization of liquids of thermal sensitivity, and the enzyme of passivation polyphenol oxidase is lived.
Summary of the invention
The object of this invention is to provide a kind of method that impulse electric field works in coordination with microwave and antioxidant process fruit juice, the method effectively can suppress the oxidation of fruit juice, and keep the color and luster of fruit juice, the smell of fruits is very sweet for product, extends the shelf life.
Technical solution of the present invention is as follows: a kind of impulse electric field works in coordination with the method for microwave and antioxidant process fruit juice, first in fruit juice, add sodium isoascorbate and glutathione, then with the high-pressure pulse electric process fruit juice of 20-40kV/cm electric-field intensity, at 40-80 DEG C of temperature, microwave treatment is carried out to fruit juice again, again through membrane filtration.
Impulse electric field of the present invention works in coordination with the method for microwave and antioxidant process fruit juice, is made up of following step:
(1) fruit carried out clean, peel, stoning, pressure extracting juice, cross-flow filtration operation obtain clear juice;
(2) in clear juice, 30-100mg/L sodium isoascorbate and 20-80mg/L glutathione is added;
(3) adopt that frequency is 10Hz, electric-field intensity is the impulse electric field of 20-40kV/cm, step (2) be with the addition of to the clear juice process 200-800 μ s of sodium isoascorbate and glutathione;
(4) at 40-80 DEG C of temperature, the fruit juice microwave treatment 20-80s after paired pulses process;
(5) film of 0.22um is adopted to carry out cross-flow filtration the fruit juice after microwave treatment.
Preferred technical scheme is following steps:
(1) fruit carried out clean, peel, stoning, pressure extracting juice, cross-flow filtration operation obtain clear juice;
(2) in clear juice, 50mg/L sodium isoascorbate and 40mg/L glutathione is added;
(3) adopt that frequency is 10Hz, electric-field intensity is the impulse electric field of 30kV/cm, step (2) be with the addition of to the clear juice process 300 μ s of sodium isoascorbate and glutathione;
(4) at 60 DEG C of temperature, the fruit juice microwave treatment 50s after paired pulses process;
(5) film of 0.22um is adopted to carry out cross-flow filtration the fruit juice after microwave treatment.
The present invention adopts impulse electric field to work in coordination with microwave and antioxidant (sodium isoascorbate and glutathione) processes fruit juice, the activity of polyphenol oxidase in fruit juice (PPO) and peroxidase (POD) can be suppressed completely, the vitamin in fruit juice, polysaccharide and Ester etc. can be made to obtain maximum maintenance simultaneously, the smell of fruits is very sweet for product, long shelf-life.Method step of the present invention is simple, and cost is low.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 adopts following steps to realize the present invention:
(1) lichee carried out clean, peel, stoning, pressure extracting juice, cross-flow filtration operation obtain clarifying Lychee juice;
(2) in clarification Lychee juice, 30mg/L sodium isoascorbate and 20mg/L glutathione is added;
(3) adopt the impulse electric field that frequency is 10Hz, electric-field intensity is 20 kV/cm, process with the addition of the clarification Lychee juice 200 μ s of sodium isoascorbate and glutathione;
(4) adopt microwave at 40 DEG C of temperature, the fruit juice microwave treatment 40s after paired pulses process;
(5) Lychee juice after microwave treatment obtains the Lychee juice of anti-oxidant treatment after adopting the film of 0.22um to carry out cross-flow filtration.
Enzyme in Lychee juice after the anti-oxidant treatment obtained the present embodiment method by chemical-agent technique is lived and is detected, and find that PPO enzyme is lived and does not detect, POD enzyme is lived and be have dropped 98.5%.By carrying out the detection of vitamin content to the Lychee juice before and after process, find that the total content change of vitamin in Lychee juice before and after process is very little, specifically see the following form.
As can be seen from upper table, enzyme is lived and vitamin content testing result, and in the Lychee juice obtained with the inventive method process, the enzyme of PPO and POD is lived and is substantially obtained for suppression, and vitamin total amount obtains very large maintenance, and gained Lychee juice is nutritious, long shelf-life.
Embodiment 2 adopts following steps to realize the present invention:
(1) longan carried out clean, peel, stoning, pressure extracting juice, cross-flow filtration operation obtain clarifying longan juice;
(2) in clarification longan juice, 50mg/L sodium isoascorbate and 40mg/L glutathione is added;
(3) adopt that frequency is 10Hz, electric-field intensity is the impulse electric field of 30kV/cm, process with the addition of the clarification longan juice 400 μ s of sodium isoascorbate and glutathione;
(4) adopt microwave again at 60 DEG C of temperature, the longan juice microwave treatment 50s after paired pulses process;
(5) longan juice after microwave treatment adopts the film of 0.22um to carry out cross-flow filtration, obtains the longan juice of anti-oxidant treatment.
Detected the enzyme of the longan juice of the anti-oxidant treatment that the present embodiment method obtains is alive by chemical-agent technique, find that PPO enzyme is lived and does not detect, POD enzyme is lived and be have dropped 99.2%.By carrying out the detection of vitamin content to the longan juice before and after process, find that the total content change of vitamin in longan juice is very little, specifically see the following form.
As can be seen from upper table, enzyme is lived and vitamin content testing result, and in the longan juice obtained with the inventive method process, the enzyme of PPO and POD is lived and is substantially obtained for suppression, and vitamin total amount obtains very large maintenance, and the longan juice of gained is nutritious, long shelf-life.
Embodiment 3 adopts following steps to realize the present invention:
(1) fruit carried out clean, peel, stoning, pressure extracting juice, cross-flow filtration operation obtain clarified apple juices;
(2) in clarified apple juices, 90mg/L sodium isoascorbate and 70mg/L glutathione is added;
(3) adopt that frequency is 10Hz, electric-field intensity is the impulse electric field of 40kV/cm, process with the addition of the clarified apple juices 700 μ s of sodium isoascorbate and glutathione;
(4) adopt microwave again at 70 DEG C of temperature, the fruit juice microwave treatment 80s after paired pulses process;
(5) cider after microwave treatment adopts the film of 0.22um to carry out cross-flow filtration, obtains the cider of anti-oxidant treatment.
After the anti-oxidant treatment obtained the present embodiment method by chemical-agent technique, the enzyme of cider is lived and is detected, and find that PPO enzyme is lived and does not detect, POD enzyme is lived and be have dropped 99.1%.By carrying out the detection of vitamin content to the fruit juice before and after process, find that the total content change of vitamin in cider is very little, specifically see the following form.
As can be seen from upper table, enzyme is lived and vitamin content testing result, and in the anti-oxidant fruit juice obtained with said method, the enzyme of PPO and POD is lived and is substantially obtained for suppression, and vitamin total amount obtains very large maintenance, and the cider of gained is nutritious, long shelf-life.
Claims (5)
1. an impulse electric field works in coordination with the method for microwave and antioxidant process fruit juice, it is characterized in that: be first in fruit juice, add sodium isoascorbate and glutathione, then with the high-pressure pulse electric process fruit juice of 20-40kV/cm electric-field intensity, at 40-80 DEG C of temperature, microwave treatment is carried out to fruit juice again, again through membrane filtration.
2. impulse electric field according to claim 1 works in coordination with the method for microwave and antioxidant process fruit juice, is made up of following step:
(1) fruit carried out clean, peel, stoning, pressure extracting juice, cross-flow filtration operation obtain clear juice;
(2) in clear juice, 30-100mg/L sodium isoascorbate and 20-80mg/L glutathione is added;
(3) adopt that frequency is 10Hz, electric-field intensity is the impulse electric field of 20-40kV/cm, step (2) be with the addition of to the clear juice process 200-800 μ s of sodium isoascorbate and glutathione;
(4) adopt microwave at 40-80 DEG C of temperature, the fruit juice microwave treatment 20-80s after paired pulses process;
(5) film of 0.22um is adopted to carry out cross-flow filtration the fruit juice after microwave treatment.
3. impulse electric field according to claim 1 and 2 works in coordination with the method for microwave and antioxidant process fruit juice, it is characterized in that: be made up of following step:
(1) fruit carried out clean, peel, stoning, pressure extracting juice, cross-flow filtration operation obtain clear juice;
(2) in clear juice, 50mg/L sodium isoascorbate and 40mg/L glutathione is added;
(3) adopt that frequency is 10Hz, electric-field intensity is the impulse electric field of 30kV/cm, step (2) be with the addition of to the clear juice process 300 μ s of sodium isoascorbate and glutathione;
(4) at 60 DEG C of temperature, the fruit juice microwave treatment 50s after paired pulses process;
(5) film of 0.22um is adopted to carry out cross-flow filtration the fruit juice after microwave treatment.
4. impulse electric field according to claim 2 works in coordination with the method for microwave and antioxidant process fruit juice, it is characterized in that: in described step (2), the addition of sodium isoascorbate in clear juice is 90mg/L, and the addition of glutathione in clear juice is 70mg/L.
5. impulse electric field according to claim 2 works in coordination with the method for microwave and antioxidant process fruit juice, it is characterized in that: in described step (2), the addition of sodium isoascorbate in clear juice is 100mg/L, and the addition of glutathione in clear juice is 60mg/L.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410749981.XA CN104621675B (en) | 2014-12-10 | 2014-12-10 | A kind of method of impulse electric field collaboration microwave and antioxidant processing fruit juice |
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| CN201410749981.XA CN104621675B (en) | 2014-12-10 | 2014-12-10 | A kind of method of impulse electric field collaboration microwave and antioxidant processing fruit juice |
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| CN104621675A true CN104621675A (en) | 2015-05-20 |
| CN104621675B CN104621675B (en) | 2017-11-24 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316149A (en) * | 2015-11-16 | 2016-02-10 | 惠州学院 | Method for promoting generation of condensed tannin in wine by using microwaves in coordination with high-voltage electric fields |
| CN105901444A (en) * | 2016-05-23 | 2016-08-31 | 惠州同富康生物科技有限公司 | Health green plum drink and preparing method thereof |
| CN106490544A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | A kind of potato pulp preparation method and potato pulp prepared therefrom |
| CN106490535A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | potato raw slurry and preparation method thereof |
| CN109430598A (en) * | 2018-10-17 | 2019-03-08 | 母宏明 | A kind of preparation method of Yunnan red pear fruit juice |
Citations (5)
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| JP2000126275A (en) * | 1998-10-29 | 2000-05-09 | Nissin Electric Co Ltd | Sterilization of liquid material |
| CN101273790A (en) * | 2008-04-22 | 2008-10-01 | 吐地·艾力 | Method for preparing Carthaginian apple raw juice |
| CN103564064A (en) * | 2013-11-11 | 2014-02-12 | 东北农业大学 | Preparation method of storage-resistant dried beancurd |
| CN103653126A (en) * | 2013-11-25 | 2014-03-26 | 南京飞马食品有限公司 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
| CN104172347A (en) * | 2014-07-29 | 2014-12-03 | 殷志杰 | Processing method of dark grape juice |
-
2014
- 2014-12-10 CN CN201410749981.XA patent/CN104621675B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000126275A (en) * | 1998-10-29 | 2000-05-09 | Nissin Electric Co Ltd | Sterilization of liquid material |
| CN101273790A (en) * | 2008-04-22 | 2008-10-01 | 吐地·艾力 | Method for preparing Carthaginian apple raw juice |
| CN103564064A (en) * | 2013-11-11 | 2014-02-12 | 东北农业大学 | Preparation method of storage-resistant dried beancurd |
| CN103653126A (en) * | 2013-11-25 | 2014-03-26 | 南京飞马食品有限公司 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
| CN104172347A (en) * | 2014-07-29 | 2014-12-03 | 殷志杰 | Processing method of dark grape juice |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105316149A (en) * | 2015-11-16 | 2016-02-10 | 惠州学院 | Method for promoting generation of condensed tannin in wine by using microwaves in coordination with high-voltage electric fields |
| CN105901444A (en) * | 2016-05-23 | 2016-08-31 | 惠州同富康生物科技有限公司 | Health green plum drink and preparing method thereof |
| CN106490544A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | A kind of potato pulp preparation method and potato pulp prepared therefrom |
| CN106490535A (en) * | 2016-11-03 | 2017-03-15 | 恩施土家族苗族自治州农业科学院 | potato raw slurry and preparation method thereof |
| CN109430598A (en) * | 2018-10-17 | 2019-03-08 | 母宏明 | A kind of preparation method of Yunnan red pear fruit juice |
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| CN104621675B (en) | 2017-11-24 |
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