CN104997100A - Freshly squeezed fruit juice browning inhibiting and slowing method by using lemons - Google Patents
Freshly squeezed fruit juice browning inhibiting and slowing method by using lemons Download PDFInfo
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- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
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- YCIMNLLNPGFGHC-UHFFFAOYSA-N catechol Chemical compound OC1=CC=CC=C1O YCIMNLLNPGFGHC-UHFFFAOYSA-N 0.000 description 1
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- 238000006356 dehydrogenation reaction Methods 0.000 description 1
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- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 description 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 description 1
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
- 235000010352 sodium erythorbate Nutrition 0.000 description 1
- 238000003860 storage Methods 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
- A23L2/52—Adding ingredients
-
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses a freshly squeezed fruit juice browning inhibiting and slowing method by using lemons, and belongs to the technical field of fruit and vegetable processing. Fresh lemons are used as raw materials and added in the form of lemons or lemon juice during the preparation process of the freshly squeezed fruit juice to achieve the inhibition and slowing of the freshly squeezed fruit juice browning. The browning of the freshly squeezed fruit juice prepared by the method is effectively inhibited and slowed, and the addition of the lemons enables the fruit juice to have better nutritional quality and flavor quality. In addition, compared to traditional browning inhibiting and slowing method, the lemons are natural substances and free of potential safety hazard due to the use of additives, earnestly realize the health needs of "zero additive added" freshly squeezed fruit juice, and have a very good application potential in inhibiting and slowing the browning of the fresh fruit juice. The method is simple in preparation steps and low in cost, is very suitable for applications in the field of fresh fruit juice processing, and has broad applications and industrialization prospects.
Description
Technical field
The present invention relates to a kind of method suppressing to slow down Fresh Juice brown stain by lemon, belong to garden stuff processing technical field.
Background technology
Fruit, vegetables and processing thereof, such as cutting the brown stain of fruits and vegetables block grain, fruit juice, beverage made of fruits or vegetables, fruit and vegetable tin, is very general phenomenon.Anti-brown, the clarification of fruit juice, the preservation of taste compound and nutriment, be classified as processing fruit juice by people, particularly process the four problems of inspissated juice.Garden stuff processing and stored product brown stain, not only affect the appearance value of its product, the more important thing is the original local flavor of fruits and vegetables, nutritive value and physiologically active, also can be subject to significant impact, even lose commodity value.
Juice browning is divided into enzymatic browning and non-enzymatic browning, based on enzymatic browning in the technique before high temperature sterilization; Through high temperature sterilization, the activity of enzyme in high temperature passivation fruit juice, makes fruit juice in storage based on non-enzymatic browning.The enzymatic browning of fruit juice mainly causes due to the oxidation reaction of polyphenol oxidase (PPO) phenol substance catalytic be rich in fruits and vegetables.PPO can in catalysis fruits and vegetables the hydroxylating of free phenolic acid and hydroxyl phenol to the dehydrogenation reaction of quinone, quinone in fruits and vegetables body self-condensation or with intracellular proteins react, generation brown pigment or melanin.
The method of the browning in common suppression fruit juice production process comprises Physical and chemical method.Physical comprises lactobacillus-fermented (CN 104366637 A), pulse ultrasonic wave process (CN 102578674 A) etc., these methods or consuming time long, or the professional equipment needing configuration expensive, adds cost to the production of Fresh Juice.Chemical method is generally realize the protection of Fresh Juice color by adding anti-enzymatic regent, comprise sodium isoascorbate, cysteine, kojic acid, calcium chloride, disodium ethylene diamine tetraacetate etc. one or more composite (CN 101755897 A), or the extract of natural products, comprise Bulbus Allii Cepae extract, eucommia leaf extract, paper mulberry bark and mulberry tree branch extract (Yang Guangyu, Mu Dehua, fruit juice polyphenol oxidase Browning Mechanism and control progress thereof), Extract from Orange Peel (CN 101427837 A), buckwheat extract (CN 104188006 A) etc.Although these methods all to a certain extent can the generation of check melanin, but, the use of additive, or even the introducing of chemical reagent, bring threat to the edible safety of Fresh Juice, this and people run in the opposite direction to the pursuit of " pure natural zero adds " Fresh Juice for a long time.
In world's citriculture, lemon accounts for the 3rd, and annual production accounts for 9% of world's oranges and tangerines total output.Lemon property is liked warm, resistance to the moon, is not resisted cold, and is suitable for cultivating in subtropical zone cool in summer and warm in winter.There is distribution on the ground such as current Mediterranean, Southeast Asia and America, and the U.S. and Italy are the famous places of production of lemon, and France eats the maximum country of lemon in the world.Also there is distribution on the ground such as Sichuan, Chongqing, Guangxi, Yunnan of China, and cultivar is based on You Like, and China's lemon output is about 8-10 ten thousand tons, the gross output value about 1,000,000,000 yuan.
The vegetal pole horn of plenty of lemon, containing multivitamin, as VA, VB, VC etc., wherein VC content is 6% ~ 7% up to 55 ~ 74 mg/100mL, citric acid content, also containing multiple components such as flavonoids, matter of trampling on, hungry alcohol, protein and carbohydrate.As can be seen from the chemical composition of lemon, lemon contains a large amount of effective suppression polyphenol oxidase enzyme and lives and anti-oxidant reducing component, has high to protect look application potential.In addition, lemon use and interpolation form simple and convenient, without the need to the professional equipment of costliness, more can not there is the potential safety hazards such as chemical residual, the nutritional labeling of fruit juice can be increased on the contrary.
Summary of the invention
The object of the invention is to overcome above-mentioned weak point, a kind of method suppressing to slow down Fresh Juice brown stain by lemon is provided, that is intended to become to assign to realize Fresh Juice by pure natural substance itself protects a look difficult problem, solves the restrictive factor of the aspects such as security that existing color protection technology exists and effect of color protection.
Technical scheme provided by the invention: a kind of method being slowed down Fresh Juice brown stain by lemon suppression, take Fresh Lemon as raw material, in process prepared by Fresh Juice, add to realize suppression with the form of lemon juice slow down Fresh Juice brown stain, concrete steps are:
(1) preparation of lemon juice: select fresh harmless lemon, cleaning section is placed in pulverizer, adds 300-500mL water, filter, obtain lemon juice after pulverizing making beating according to every lemon 100g meter;
(2) preparation of fruit juice: select fresh harmless fruit, peeling and core after cleaning, split after, directly pull an oar after adding lemon juice according to Shui Guo ︰ lemon juice weight ratio 3-5 ︰ 1, filter and obtain Fresh Juice.
Or by after Fresh Lemon cleaning section, peeling and core after the ratio being 12-30 ︰ 1 in Shui Guo ︰ lemon weight ratio directly joins cleaning, split after fruit in together with pull an oar, filter and obtain Fresh Juice.
Add salt by 0.05-0.2g/ lemon, live to suppress polyphenol oxidase enzyme.
Described fruit is one or more in apple, peach, pears, banana, lichee, cherry, pomegranate or orange.
The Fresh Juice prepared can through diluting, blending, seasoning, with other fruit juice are composite is deployed into juice drinks, can be used for family and directly drink, or be sold to client as Fresh Juice and directly drink.
Beneficial effect of the present invention: the method slowing down Fresh Juice brown stain with lemon suppression provided by the invention, the a large amount of polyphenol oxidase enzyme that can effectively suppress utilizing lemon self to contain is lived and anti-oxidant reducing component, adds the object realizing suppressing to slow down juice browning in the process of the fresh squeezing process of fruit.The Fresh Juice brown stain that this method obtains receives and effectively suppresses to slow down, and adding of lemon also imparts the more excellent nutritional quality of fruit juice and flavor quality.In addition, compared with slowing down browning method with traditional suppression, lemon is natural materials, there is not additive use safety hidden danger, conscientiously achieves the health demand of " zero adds " Fresh Juice, slows down in Fresh Juice brown stain have good application potential in suppression.The use step of this invention is simple, and cost is low, is very suitable for, in the application of Fresh Juice manufacture field, being with a wide range of applications and industrialization prospect.
Accompanying drawing explanation
Fig. 1 is the process chart suppressing to slow down the method for Fresh Juice brown stain with lemon.
Fig. 2-1 does not add the fresh apple juice brown stain design sketch of lemon juice.
Fig. 2-2 adds the fresh apple juice brown stain design sketch of lemon juice.
Fig. 3-1 does not add the fresh squeezing peach juice brown stain design sketch of lemon juice.
Fig. 3-2 adds the fresh squeezing peach juice brown stain design sketch of lemon juice.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1 suppresses by lemon the method slowing down fresh apple juice brown stain
(1) preparation of lemon juice: select fresh harmless lemon, cleaning section is placed in pulverizer, adds 380mL water according to every lemon (in 100g), filters, obtain lemon juice after pulverizing making beating;
(2) preparation of fresh apple juice: select fresh harmless apple, after peeling (core) after cleaning, segmentation, directly pulls an oar after adding lemon juice, filters and obtain cider according to weight ratio 3 ︰ 1;
(3) product of fresh apple juice: fresh apple juice is filled in sterile chamber through diluting, blending, after seasoning, directly sells to client in shop and drinks.
Lemon suppresses the detection operation slowing down fresh apple juice brown stain effect specific as follows: get the fresh apple juice 10mL adding lemon juice and the fresh apple juice 10mL not adding lemon juice, be placed in plate respectively and at room temperature place the different time, with the change of cider color and luster after the cameras record different holding time.
Testing result as shown in Figure 2, does not add the fresh apple juice of lemon juice, and within 5min, just obvious brown stain occurs, after 10min, cider has lost original color and luster, and brown stain is serious.After adding lemon juice in fresh apple juice, the color and luster of cider remains unchanged always, for up to 1h long afterwards, color just has a little intensification.This confirms, lemon significantly can suppress the brown stain of cider.
Embodiment 2 suppresses by lemon the method slowing down the brown stain of fresh squeezing peach juice
(1) preparation of lemon juice: select fresh harmless lemon, cleaning section is placed in pulverizer, adds 450mL water according to every lemon (in 100g), filters, obtain lemon juice after pulverizing making beating;
(2) preparation of fresh squeezing peach juice: select fresh harmless honey peach, after peeling (core) after cleaning, segmentation, directly pulls an oar after adding lemon juice, filters and obtain peach juice according to weight ratio 5 ︰ 1;
(3) product of fresh squeezing peach juice: fresh squeezing peach juice carries out diluting, blend, sell as fresh squeezing peach juice beverage after seasoning.
Lemon suppresses the detection operation slowing down fresh squeezing peach juice brown stain effect specific as follows: get the fresh squeezing peach juice 10mL adding lemon juice and the fresh squeezing peach juice 10mL not adding lemon juice, be placed in plate respectively and at room temperature place the different time, with the change of peach juice color and luster after the cameras record different holding time.
As shown in Figure 3, the fresh squeezing peach juice color and luster not adding lemon juice is light for testing result, but place peach juice color within 5min and remarkable brown stain has occurred, as time goes by, peach juice color is deepened gradually.After adding lemon juice, the color of peach juice is always all light vivid.After even placing a few hours all there is not any change in color always.Confirm with this, lemon has extraordinary effect in the application of suppression fresh squeezing peach juice brown stain.
Embodiment 3
Select fresh harmless honey peach, apple and banana, carry out on demand respectively cleaning, removing the peel (core), segmentation, mix according to the ratio of weight ratio 1 ︰ 1 ︰ 3, for subsequent use.
Select fresh harmless lemon, section after cleaning, directly join in the fruits and vegetables after segmentation pull an oar together, filter and obtain fresh squeezing blended fruit juice by Shui Guo ︰ lemon weight ratio 15 ︰ 1, through diluting, blending, the laggard marketing of seasoning sells.Fresh squeezing blended fruit juice is at room temperature placed 1h color and is not almost changed.
Claims (5)
1. suppress by lemon the method slowing down Fresh Juice brown stain, it is characterized in that taking Fresh Lemon as raw material, in process prepared by Fresh Juice, add to realize suppression with the form of lemon juice slow down Fresh Juice brown stain, concrete steps are:
(1) preparation of lemon juice: select fresh harmless lemon, cleaning section is placed in pulverizer, adds 300-500mL water, filter, obtain lemon juice after pulverizing making beating according to every lemon 100g meter;
(2) preparation of fruit juice: select fresh harmless fruit, peeling and core after cleaning, split after, directly pull an oar after adding lemon juice according to Shui Guo ︰ lemon juice weight ratio 3-5 ︰ 1, filter and obtain Fresh Juice.
2. the method being slowed down Fresh Juice brown stain by lemon suppression according to claim 1, it is characterized in that: or by after Fresh Lemon cleaning section, peeling and core after the ratio being 12-30 ︰ 1 in Shui Guo ︰ lemon weight ratio directly joins cleaning, split after fruit in together with pull an oar, filter and obtain Fresh Juice.
3. the method being slowed down Fresh Juice brown stain by lemon suppression according to claim 1 and 2, be is characterized in that: add salt by 0.05-0.2g/ lemon, lives to suppress polyphenol oxidase enzyme.
4. the method being slowed down Fresh Juice brown stain by lemon suppression according to claim 1 and 2, be is characterized in that: described fruit is one or more in apple, peach, pears, banana, lichee, cherry, pomegranate or orange.
5. the method being slowed down Fresh Juice brown stain by lemon suppression according to claim 1 and 2, it is characterized in that: the Fresh Juice prepared through diluting, blending, seasoning, with other fruit juice are composite is deployed into juice drinks, or directly to drink as Fresh Juice.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285606A (en) * | 2015-12-03 | 2016-02-03 | 四川可士可果业股份有限公司 | Zero-addition NFC kiwi fruit, apple, pear and orange juice |
| CN105454947A (en) * | 2015-11-25 | 2016-04-06 | 四川可士可果业股份有限公司 | Zero-addition NFC kiwi fruit-mango-orange juice |
| CN106213088A (en) * | 2016-07-25 | 2016-12-14 | 江南大学 | A kind of preparation technology of fresh pear juice |
| CN106983058A (en) * | 2017-04-13 | 2017-07-28 | 青岛爱雪康生物科技有限公司 | A kind of wild cherry certain kind of berries dietotherapy drink and preparation method thereof |
| CN108835225A (en) * | 2018-04-28 | 2018-11-20 | 重庆富葛实业有限公司 | A method of utilizing the fresh-keeping pueraria lobata of lemon |
| CN110692876A (en) * | 2019-07-05 | 2020-01-17 | 渤海大学 | Method for protecting color and improving stability of non-concentrated reduced pear juice |
| CN112006191A (en) * | 2020-07-27 | 2020-12-01 | 遵义师范学院 | Roxburgh rose fruit juice beverage and preparation method thereof |
| CN112106904A (en) * | 2019-06-21 | 2020-12-22 | 宁波市农业科学研究院 | Processing method of fresh squeezed pear juice |
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| CN105454947A (en) * | 2015-11-25 | 2016-04-06 | 四川可士可果业股份有限公司 | Zero-addition NFC kiwi fruit-mango-orange juice |
| CN105285606A (en) * | 2015-12-03 | 2016-02-03 | 四川可士可果业股份有限公司 | Zero-addition NFC kiwi fruit, apple, pear and orange juice |
| CN106213088A (en) * | 2016-07-25 | 2016-12-14 | 江南大学 | A kind of preparation technology of fresh pear juice |
| CN106983058A (en) * | 2017-04-13 | 2017-07-28 | 青岛爱雪康生物科技有限公司 | A kind of wild cherry certain kind of berries dietotherapy drink and preparation method thereof |
| CN106983058B (en) * | 2017-04-13 | 2018-04-13 | 青岛爱雪康生物科技有限公司 | A kind of wild cherry certain kind of berries dietotherapy drink and preparation method thereof |
| CN108835225A (en) * | 2018-04-28 | 2018-11-20 | 重庆富葛实业有限公司 | A method of utilizing the fresh-keeping pueraria lobata of lemon |
| CN112106904A (en) * | 2019-06-21 | 2020-12-22 | 宁波市农业科学研究院 | Processing method of fresh squeezed pear juice |
| CN110692876A (en) * | 2019-07-05 | 2020-01-17 | 渤海大学 | Method for protecting color and improving stability of non-concentrated reduced pear juice |
| CN112006191A (en) * | 2020-07-27 | 2020-12-01 | 遵义师范学院 | Roxburgh rose fruit juice beverage and preparation method thereof |
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