CN105394169A - Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof - Google Patents
Compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and preparation method thereof Download PDFInfo
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- CN105394169A CN105394169A CN201510752023.2A CN201510752023A CN105394169A CN 105394169 A CN105394169 A CN 105394169A CN 201510752023 A CN201510752023 A CN 201510752023A CN 105394169 A CN105394169 A CN 105394169A
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Abstract
The invention relates to a compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor and a preparation method thereof, and belongs to the field of fruit and vegetable freshness retaining. The compound inhibitor is obtained by mixing supernate obtained by hydrolyzing proteins by protease and performing centrifugation with sodium carboxymethyl starch (CMS) according to a certain proportion, wherein CMS is directly used in inhibitor for fruit and vegetable browning for the first time. After fresh fruits and vegetables are peeled and sliced or juiced, a certain amount of the compound inhibitor is added, and the compound inhibitor is good in browning inhibition effect. Under the condition of normal temperature preservation and refrigeration preservation, the treated fresh sliced fruit and vegetable juice/fruit and vegetable slice can relieve browning or retain the brightness of the surface. According to the formula provided by the invention, the compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor can be used for effectively inhibiting browning of the fruit and vegetable juice/fruit and vegetable slice of lotus roots, apples and potatoes; the preparation method is simple; the effect is good; the inhibitor is safe, and has no side effect; meanwhile, the polypeptide component obtained by protein hydrolysis has a certain nutrition value, so that the compound fruit and vegetable juice/fruit and vegetable slice browning inhibitor is suitable for being popularized and used in fruit and vegetable processed products.
Description
[technical field]
The present invention relates to a kind of compound Juice/fruits and vegetables section browning inhibitor and preparation method thereof, belong to preserving fruit and vegetable utilizing field.
[background technology]
Fresh fruit of vegetables is through peeling, cutting or after squeezing the juice, fruits and vegetables tissue is owing to receiving mechanical damage, can there is brown stain in cutting surfaces or juice, not only can have a strong impact on the exterior quality of fresh-cut fruit and vegetable, nutritional labeling, local flavor and shelf life, and can reduce its commercial value.Therefore, slow down or suppress the brown stain of Juice/fruits and vegetables section more and more to receive the concern of numerous researchers in recent years.
Prevent the major way of fresh-cut fruit and vegetable juice/fruits and vegetables section brown stain from having at present: to reduce pH value, citric acid and salt (Li Yinnan is added in colour protecting liquid, Liu Chenghui, Hu Wenzhong, Deng. citric acid treatment suppresses the research [J] of fresh-cut banana brown stain. food industry science and technology, 2013,16th phase: 304-307.); Use the process of the antioxidant such as ascorbic acid or SO2 (Pan Han Jolly, Xie Fang, Wang Jiao, etc. the impact [J] on Fresh-cut Apples brown stain and quality of. sodium acid carbonate and ascorbic acid Combined Processing. China Agricultural University's journal, 2015,02 phase .); Also have and adopt 4-ethyl resorcinol (being called for short 4-HR) or 4-HR and Vc complex treatment fresh-cut fruit and vegetable juice/fruits and vegetables section, and be equipped with vacuum packaging (the weekly assembly tinkling of pieces of jade, Wei Min, Tang Aijun, Deng the impact [J] of .4-hexyl resorcin on Fresh-cut Apples brown stain and quality. food research and development, 2013,8th phase: 100-103.).All there are some shortcomings in these processing methods, as: the local flavor of fruits and vegetables own.
The present invention utilizes proteolytic enzyme protolysate, get centrifugal after supernatant and sodium carboxymethyl starch is composite obtains composite inhibitor, its preparation method is simple, respond well, safety has no side effect, and the polypeptide moiety of proteolysis gained has certain nutritive value, be adapted at promoting the use of in garden stuff processing product.
[summary of the invention]
A kind of fresh-cut fruit and vegetable juice provided by the invention/fruits and vegetables section brown stain composite inhibitor and preparation method thereof, comprises the following steps:
Shell after a, Fresh Egg boil, get Egg-white 3.0g and be placed in the enzymolysis reactor of controllable temperature, control pH, adding distil water 30.0mL;
B, a is placed on high speed dispersor breaks into homogenate, then add 0.5g flavor protease, 70.0mL distilled water, temperature control 55 DEG C in magnetic agitation water-bath, hydrolysis 3h, then adds 1.0g sodium carboxymethyl starch (CMS), rear 100 DEG C of heating water bath 10min, stir;
C, by after molten for b gained cooling, the centrifugal 5min of 3000r/min, putting into refrigerator 4 DEG C of preservations is liquid form product, and also powder product is prepared in sprayable drying.
Present invention also offers a kind of browning inhibition method being applied to fresh-cut fruit and vegetable section, is that fruits and vegetables section is soaked several minutes in described composite inhibitor; Or in Juice, add appropriate liquid inhibitor.
The present invention's centrifugal supernatant of obtaining and sodium carboxymethyl starch (CMS) is composite according to a certain percentage obtains composite inhibitor after using proteolytic enzyme protolysate; Wherein, sodium carboxymethyl starch (CMS) is the inhibitor being directly used in fruits and vegetables brown stain first.Fresh fruit of vegetables peeling is cut into slices or added a certain amount of composite inhibitor after squeezing the juice, finds that composite inhibitor has good Restrain browning effect.Fresh-cut fruit and vegetable juice after treatment/fruits and vegetables section all can slow down brown stain or maintaining surface brightness under preservation under room temperature and refrigeration storage conditions.The formula that inventing provides can be effective to suppress the Juice of the fruits and vegetables such as lotus rhizome, apple, potato under normal temperature or refrigeration are placed/fruits and vegetables section brown stain.
[accompanying drawing explanation]
Below in conjunction with accompanying drawing, this experiment is further illustrated.
Fig. 1 Different treatments is on the impact of apple juice to brown degree
As seen from Figure 1, be compared to blank group and citric acid group, the brown stain degree changing value of composite inhibitor group is less than blank group and citric acid group, thus has and better suppresses apple juice to brown effect.
Fig. 2 Different treatments is on the impact of apple slice brightness.
As seen from Figure 2, after blank group and citric acid group apple slice aerial placement 1h, brightness constantly reduces, and while composite inhibitor group has Restrain browning effect, because CMS to improve the brightness of section at the filming function on surface, show that the browning inhibition of composite inhibitor group to apple slice has obvious Restrain browning and maintain the effect of surface brightness.
Fig. 3 Different treatments is on the impact of fresh apple juice brown stain degree
As seen from Figure 3, fresh apple juice is in 4 DEG C of refrigeration process of 6 days, and the brown stain degree changing value of composite inhibitor group, far below control group, describes composite inhibitor and is being applicable to Fresh Juice preservation.
[detailed description of the invention]
Now the invention will be further described in conjunction with specific embodiments and choose wherein a kind of example provides Data support for this patent, and following examples are intended to the present invention instead of limitation of the invention further are described.
Embodiment one: the browning inhibition of fresh cider
(1) selection of raw material apple: select fresh, pulp fine and smooth abundant, have no mechanical damage, disease-free, epidermis is without the fresh apple of obvious brown stain.
(2) preparation of composite inhibitor: shell after Fresh Egg boils, gets Egg-white 3.0g and is placed in the enzymolysis reactor of controllable temperature, control pH, adding distil water 30.0mL; Be placed on high speed dispersor and break into homogenate, add 0.5g flavor protease again, 70.0mL distilled water, temperature control 55 DEG C in magnetic agitation water-bath, hydrolysis 3h, after add 1.0g sodium carboxymethyl starch (CMS) and 100 DEG C of enzyme 10min that go out, after terminating on centrifuge the centrifugal 10min of 3000r/min, get supernatant and be stored in the refrigerator of 4 DEG C for subsequent use.
(3) remove the peel: with stainless steel knife, lotus rhizome is removed the peel.Require: cortex is removed thoroughly, too must not injure pulp and peeling consequence meat surface is smooth, the pulp after peeling is dipped in time≤water of 4 DEG C in prevent brown stain.
(4) preparation of composite inhibitor group: get the composite inhibitor 20.0mL in step (2), takes pulp 2.0g in step (3) in above-mentioned composite inhibitor, in high-speed homogenization machine after homogenate 4 DEG C staticly settle.
(5) preparation of blank group: get pulp 20.0g in step (3) in 20.0mL distilled water, in high-speed homogenization machine after homogenate 4 DEG C staticly settle.
(6) preparation of positive controls: get pulp 20.0g in step (3) in the citric acid solution of 20.0mL2.0%, in high-speed homogenization machine after homogenate 4 DEG C staticly settle.
(7) short term storage process: the method with reference to Ngammongkolral (1985) is carried out, by the supernatant of step (4), step (5) and step (6) gained in ultraviolet-visible spectrophotometer, its light absorption value A is measured, with 10xA at wavelength 410nm place
410represent brown stain degree, record one group of data, with 10xA every 15min
410represent brown stain degree, its effect is shown in Fig. 1.
Embodiment two: the browning inhibition of fresh apple section
(1) selection of raw material apple: select fresh, pulp fine and smooth abundant, have no mechanical damage, disease-free, epidermis is without the fresh apple of obvious brown stain.
(2) preparation of composite inhibitor: shell after Fresh Egg boils, gets Egg-white 3.0g and is placed in the enzymolysis reactor of controllable temperature, control pH, adding distil water 30.0mL; Be placed on high speed dispersor and break into homogenate, add 0.5g flavor protease again, 70.0mL distilled water, temperature control 55 DEG C in magnetic agitation water-bath, hydrolysis 3h, after add 1.0g sodium carboxymethyl starch (CMS) and 100 DEG C of enzyme 10min that go out, after end on centrifuge the centrifugal 10min of 3000r/min, get supernatant and be stored in the refrigerator of 4 DEG C for subsequent use.
(3) remove the peel: with stainless steel knife, lotus rhizome is removed the peel.Require: cortex is removed thoroughly, too must not injure pulp and peeling consequence meat surface is smooth, the pulp after peeling is dipped in time≤water of 4 DEG C in prevent brown stain.
(4) cut into slices: the apple pulp be dipped in water is taken out and is cut into the thick homogeneous thin slice of 4.0mm.
(5) Preservation Treatment: get the apple flakes in step (4), to be immersed in respectively in the composite inhibitor of step (2) gained, 3min drains after taking out in the citric acid of 2.0%, be put in trap and adopt colour difference meter to measure its color every 15min.Blank group is left intact and directly measures its color every 15min, and it the results are shown in Figure 2.
Claims (5)
1. fresh-cut fruit and vegetable juice/fruits and vegetables section brown stain composite inhibitor and preparation method thereof, its step is as follows:
Shell after a, Fresh Egg boil, get Egg-white 3.0g and be placed in the enzymolysis reactor of controllable temperature, control pH, adding distil water 30.0mL;
B, a is placed on high speed dispersor breaks into homogenate, then add 0.5g flavor protease, 70.0mL distilled water, temperature control 55 DEG C in magnetic agitation water-bath, hydrolysis 3h, then adds 1.0g sodium carboxymethyl starch (CMS), rear 100 DEG C of heating water bath 10min, stir;
C, by after molten for b gained cooling, the centrifugal 5min of 3000r/min, putting into refrigerator 4 DEG C of preservations is liquid form product, and also powder product is prepared in sprayable drying.
2. compound browning inhibitor according to claim 1 and preparation method thereof, is characterized in that: the Chicken Albumin used in described step a, can be replaced other animal/vegetable proteins (as: soybean protein isolate, lactalbumin).
3. preparation method according to claim 1, is characterized in that: the flavor protease in step a.But it replaces with other protease (as: pepsin).
4. preparation method according to claim 1, is characterized in that: add sodium carboxymethyl starch (CMS) in protein hydrolyzate, prepare compound browning inhibitor, and its consumption can regulate as required.
5. preparation method according to claim 1, is characterized in that: compound browning inhibitor can be liquid, can be also powder product, be applied to dissimilar food processing.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109122841A (en) * | 2018-08-04 | 2019-01-04 | 天津科技大学 | The color protecting method of gadus polypeptide anti-enzymatic regent and potato fresh slices |
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| JPS6185170A (en) * | 1984-10-02 | 1986-04-30 | Q P Corp | Egg powder |
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| CN101703301A (en) * | 2009-11-06 | 2010-05-12 | 杭州天堂食品有限公司 | Anti-browning method of milky lotus root juice |
| CN102696754A (en) * | 2012-06-26 | 2012-10-03 | 山东营养源食品科技有限公司 | Method for inhibiting pericarp browning of Huangguan pears |
| CN103081988A (en) * | 2013-02-01 | 2013-05-08 | 中国热带农业科学院海口实验站 | Method for preparing fruit and vegetable enzymatic browning high-efficiency inhibiting component from Maillard reaction product |
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| JPS6185170A (en) * | 1984-10-02 | 1986-04-30 | Q P Corp | Egg powder |
| JP2005192557A (en) * | 2003-12-11 | 2005-07-21 | Danisco As | Peptide browning |
| CN101703301A (en) * | 2009-11-06 | 2010-05-12 | 杭州天堂食品有限公司 | Anti-browning method of milky lotus root juice |
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| CN103081988A (en) * | 2013-02-01 | 2013-05-08 | 中国热带农业科学院海口实验站 | Method for preparing fruit and vegetable enzymatic browning high-efficiency inhibiting component from Maillard reaction product |
| CN103319622A (en) * | 2013-07-10 | 2013-09-25 | 江南大学 | Tyrosinase inhibitory activity of bunge auriculate root polysaccharide and application of bunge auriculate root polysaccharide |
| CN103520372A (en) * | 2013-09-22 | 2014-01-22 | 浙江大学 | Method for extracting tyrosinase inhibitor from tea seed pulp |
| CN104472669A (en) * | 2014-11-03 | 2015-04-01 | 中国热带农业科学院海口实验站 | High activity Maillard stream with effect of polyphenol oxidase inhibiting, and separation method thereof |
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| CN109122841A (en) * | 2018-08-04 | 2019-01-04 | 天津科技大学 | The color protecting method of gadus polypeptide anti-enzymatic regent and potato fresh slices |
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