CN105011113A - Method for preventing apple juice from browning - Google Patents
Method for preventing apple juice from browning Download PDFInfo
- Publication number
- CN105011113A CN105011113A CN201410172814.3A CN201410172814A CN105011113A CN 105011113 A CN105011113 A CN 105011113A CN 201410172814 A CN201410172814 A CN 201410172814A CN 105011113 A CN105011113 A CN 105011113A
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- CN
- China
- Prior art keywords
- apple
- juice
- fritter
- kojic acid
- browning
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Abstract
The invention discloses a method for preventing apple juice from browning. The method comprises the following steps: selecting fresh apples without pests, cleaning the apples, removing peels and cores, and cutting the processed apples into small blocks; after the apples are cut into the small blocks, immediately performing microwave processing on the small blocks for 80-100s under the microwave power of 700-900 w; mixing the small blocks processed in microwave, kojic acid and water, and squeezing the mixture to obtain juice, wherein the mass ratio of the small blocks to the kojic acid to the water is 100 to (0.1-1.50) to 70. According to the method for preventing the apple juice from browning, the microwave processing is adopted and the kojic acid is utilized as a color fixative, so that the browning degree of the apple juice is remarkably reduced; the method is simple and easy to do, and can be applied to factory production.
Description
Technical field
The present invention relates to fruit juice technical field, be specifically related to a kind of method of preventing apple juice to brown.
Background technology
Apple is rose family Maloideae Malus, deciduous tree.The fruit of apple is rich in minerals and vitamins, is a kind of fruit that people are the most edible.Apple dietary fiber rich content, also containing a large amount of pectin, is very helpful for adjustment gut flora, often eats and can make skin more water profit.Apple variety is thousands of, is divided into wine kind, the cooking kind, the large class of tail food kind 3.The feature such as size, color, fragrance, smoothness of 3 verieties all has difference.Many kinds are sugary higher, intermediate acidity, and tannin content is very low.Apple is except eating raw, and method of cooking is also a lot, and be commonly used for dessert filling, apple pie flapjack may be American sweet food the earliest.Apple fritters is normal and the dish such as sausage, pork chop is same eats, especially general especially in Europe.
Cider is the healthy drink of a kind of improvement of cheapness, is also can hold and soluble cellulosic source.Soluble Fiber is a kind of material preventing accumulation of cholesterol, is present in arterial blood tube wall, and this can reduce heart disease and arteriosclerotic probability.Insoluble fibre can embed enteron aisle, and clean alimentary canal together with water, promotes food digestion subsequently.Cider is a kind of powerful cleaning agent, to healthy very important.The research of UC Davis medical college finds, cider can prevention of cardiac, can reduce LDL value and cholesterol level.When LDL oxidation, or worsen in blood, blood platelet will start to form coronary artery, causes artery thickening, causes artery sclerosis.Researcher Dianne Hyson says: " one glass of cider just can reduce cardiopathic danger within the short time.As long as " eat weekly two apples, just the probability suffering from asthma can be reduced 22-32%.A large amount of potassium is had in apple, can ameliorate osteoarthritis, rheumatism symptom. drink cider and also can clean liver, kidney, or drink low in calories, the time has been grown, and can also reduce liver or kidney trouble.
Apple juice to brown is that cider color in processing or storage process is changed into the rufous process of obfuscation gradually by tempting golden yellow, there are enzymatic browning and non-enzymatic browning 2 kinds of mechanism.Enzymatic browning is having under Oxygen Condition, caused by the polyphenol oxidase catalyzed aldehydes matter oxidation stain in fruits and vegetables.Non-enzymatic browning is mainly caused by the Maillard reaction between reduced sugar and amino acid, and reduced sugar and amino acid are all the compositions contained by Juice itself, therefore more difficult control.During fruit juice generation brown stain, organoleptic quality deterioration, nutritive value reduces, and commodity value also declines thereupon.
Summary of the invention
The object of this invention is to provide a kind of method of preventing apple juice to brown, to solve the organoleptic quality deterioration that fruit juice generation brown stain causes, nutritive value reduces, degradation problem under commodity value.
For solving the problem, the present invention by the following technical solutions:
Prevent a method for apple juice to brown, comprise the steps:
Step one, select fresh, without the apple of disease and pest, after apple is cleaned, remove pericarp and fruit stone, be cut into apple fritter;
Step 2, be cut into apple fritter after carry out microwave treatment at once, described microwave treatment power is 700 ~ 900w, and the processing time is 80 ~ 100s;
Step 3, by after microwave treatment apple fritter, kojic acid and water mixing, carry out pressure extracting juice; Wherein, the mass ratio of apple fritter, kojic acid and water is 100:0.1 ~ 1:50 ~ 70.
Apple fritter described in step one is 1 ~ 1.5cm × 1 ~ 1.5cm × 1 ~ 1.5cm.
Press extracting juice to be squeeze with squeezer described in step 3, cross leaching juice afterwards.
Beneficial effect of the present invention:
1, the present invention utilizes microwave treatment and kojic acid as color stabilizer, significantly reduces the browning degree of cider.
2, the inventive method is simple, can factorial praluction.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.Following embodiment does not limit the present invention in any form, the technical scheme that the mode that all employings are equal to replacement or equivalent transformation obtains, and is all among protection scope of the present invention.
Prevent a method for apple juice to brown, comprise the steps:
Step one, select fresh, without the apple of disease and pest, after apple is cleaned, remove pericarp and fruit stone, be cut into 1 ~ 1.5cm × 1 ~ 1.5cm × 1 ~ 1.5cm apple fritter;
Step 2, be cut into apple fritter after carry out microwave treatment at once, described microwave treatment power is 700 ~ 900w, and the processing time is 80 ~ 100s;
Step 3, by apple fritter, kojic acid and the water mixing after microwave treatment, squeeze with squeezer, cross leaching juice afterwards; Wherein, the mass ratio of apple fritter, kojic acid and water is 100:0.1 ~ 1:50 ~ 70.
Embodiment 1
1, select fresh, without the apple of disease and pest, after apple is cleaned, remove pericarp and fruit stone, be cut into 1 ~ 1.5cm × 1 ~ 1.5cm × 1 ~ 1.5cm apple fritter;
2, carry out microwave treatment at once after being cut into apple fritter, described microwave treatment power is 700w, and the processing time is 80s;
3, by apple fritter, kojic acid and the water mixing after microwave treatment, squeeze with squeezer, cross leaching juice afterwards; Wherein, the mass ratio of apple fritter, kojic acid and water is 100:0.1:50.
Embodiment 2
1, select fresh, without the apple of disease and pest, after apple is cleaned, remove pericarp and fruit stone, be cut into 1 ~ 1.5cm × 1 ~ 1.5cm × 1 ~ 1.5cm apple fritter;
2, carry out microwave treatment at once after being cut into apple fritter, described microwave treatment power is 900w, and the processing time is 100s;
3, by apple fritter, kojic acid and the water mixing after microwave treatment, squeeze with squeezer, cross leaching juice afterwards; Wherein, the mass ratio of apple fritter, kojic acid and water is 100:1:70.
Embodiment 3
1, select fresh, without the apple of disease and pest, after apple is cleaned, remove pericarp and fruit stone, be cut into 1 ~ 1.5cm × 1 ~ 1.5cm × 1 ~ 1.5cm apple fritter;
2, carry out microwave treatment at once after being cut into apple fritter, described microwave treatment power is 800w, and the processing time is 90s;
3, by apple fritter, kojic acid and the water mixing after microwave treatment, squeeze with squeezer, cross leaching juice afterwards; Wherein, the mass ratio of apple fritter, kojic acid and water is 100:0.5:60.
Claims (3)
1. prevent a method for apple juice to brown, it is characterized in that, comprise the steps:
Step one, select fresh, without the apple of disease and pest, after apple is cleaned, remove pericarp and fruit stone, be cut into apple fritter;
Step 2, be cut into apple fritter after carry out microwave treatment at once, described microwave treatment power is 700 ~ 900w, and the processing time is 80 ~ 100s;
Step 3, by after microwave treatment apple fritter, kojic acid and water mixing, carry out pressure extracting juice; Wherein, the mass ratio of apple fritter, kojic acid and water is 100:0.1 ~ 1:50 ~ 70.
2. the method for prevention apple juice to brown according to claim 1, is characterized in that, apple fritter described in step one is 1 ~ 1.5cm × 1 ~ 1.5cm × 1 ~ 1.5cm.
3. the method for prevention apple juice to brown according to claim 1, is characterized in that, presses extracting juice to be squeeze with squeezer described in step 3, crosses leaching juice afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410172814.3A CN105011113A (en) | 2014-04-25 | 2014-04-25 | Method for preventing apple juice from browning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410172814.3A CN105011113A (en) | 2014-04-25 | 2014-04-25 | Method for preventing apple juice from browning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011113A true CN105011113A (en) | 2015-11-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410172814.3A Pending CN105011113A (en) | 2014-04-25 | 2014-04-25 | Method for preventing apple juice from browning |
Country Status (1)
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| CN (1) | CN105011113A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788298A (en) * | 2017-10-31 | 2018-03-13 | 浙江大学 | fresh juice anti-browning method |
| CN109418499A (en) * | 2017-08-27 | 2019-03-05 | 程芳 | A kind of preparation method of low sugar liquorice preserved apple |
-
2014
- 2014-04-25 CN CN201410172814.3A patent/CN105011113A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418499A (en) * | 2017-08-27 | 2019-03-05 | 程芳 | A kind of preparation method of low sugar liquorice preserved apple |
| CN107788298A (en) * | 2017-10-31 | 2018-03-13 | 浙江大学 | fresh juice anti-browning method |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151104 |