CN105614636A - Method for increasing content and oxidation resistance of nutritional ingredients in mango juice - Google Patents
Method for increasing content and oxidation resistance of nutritional ingredients in mango juice Download PDFInfo
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- CN105614636A CN105614636A CN201610006284.4A CN201610006284A CN105614636A CN 105614636 A CN105614636 A CN 105614636A CN 201610006284 A CN201610006284 A CN 201610006284A CN 105614636 A CN105614636 A CN 105614636A
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- sucus mangiferae
- mangiferae indicae
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- 238000000034 method Methods 0.000 title claims abstract description 143
- 230000003647 oxidation Effects 0.000 title claims abstract description 41
- 238000007254 oxidation reaction Methods 0.000 title claims abstract description 41
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 35
- 235000011389 fruit/vegetable juice Nutrition 0.000 title abstract description 23
- 235000004936 Bromus mango Nutrition 0.000 title abstract 10
- 235000014826 Mangifera indica Nutrition 0.000 title abstract 10
- 235000009184 Spondias indica Nutrition 0.000 title abstract 10
- 239000004615 ingredient Substances 0.000 title abstract 3
- 240000007228 Mangifera indica Species 0.000 title 1
- 241001093152 Mangifera Species 0.000 claims abstract description 34
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000834 fixative Substances 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 21
- 235000010378 sodium ascorbate Nutrition 0.000 claims abstract description 13
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims abstract description 13
- 229960005055 sodium ascorbate Drugs 0.000 claims abstract description 13
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 8
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- 239000004320 sodium erythorbate Substances 0.000 claims description 3
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims description 3
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- 235000005473 carotenes Nutrition 0.000 abstract description 30
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- 150000001746 carotenes Chemical class 0.000 abstract description 22
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- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 abstract 1
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- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 30
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 4
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- 238000002835 absorbance Methods 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
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- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
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- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
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- 108010031396 Catechol oxidase Proteins 0.000 description 1
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- 102000004190 Enzymes Human genes 0.000 description 1
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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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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)
- 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 invention discloses a method for increasing content and oxidation resistance of nutritional ingredients in mango juice, comprising the following steps: peeling and denucleating mango to obtain mango pulps; mixing and pulping the mango pulps and water at the mass ratio of 1:0.5-5 to prepare and obtain original mango juice; adding color fixative and flavoring agent into the original mango juice, wherein the color fixative is one of sodium ascorbate, iso-ascorbyl sodium, sodium sulfite and D-gluconic acid-delta-lactone, and the flavoring agent is one or more of saccharose, honey and citric acid; subjecting the original mango juice added with the color fixative and the flavoring agent to super high-pressure homogenization treatment and thermal treatment at the same time to obtain the mango juice, wherein the pressure and temperature for the superhigh-pressure homogenization treatment are 150-220MPa and 40-60 DEG C respectively, the flow rate of the superhigh-pressure homogenization treatment is 2.1L/h, the temperature of the thermal treatment is 40-60 degrees centigrade, and the flow rate of the thermal treatment is 2.1L/h. According to the method disclosed by the invention, the content and the oxidation resistance of nutritional ingredients such as vitamin, total phenols, carotene, anthocyanin, mineral substances and the like in mango juice can be increased effectively at the same time that microbes are killed effectively.
Description
Technical field
The present invention relates to a kind of method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance.
Background technology
Heat sterilization is the sterilization mode that fruit and vegetable juice is traditional, should be able to effectively be killed the microorganism in fruit and vegetable juice by thermal effect, because its cost-effective reason, is widely used in fruit and vegetable juice processing always. But temperature higher in heat sterilization process often destroys the color and luster of fruit and vegetable juice, mouthfeel, local flavor and nutritional labeling. And constantly promote along with what food quality was required by people, non-thermal technology technology is arisen at the historic moment. Non-thermal technology technology reaches to sterilize mainly through physical actions such as high pressure, electric field, magnetic fields the effect of blunt enzyme, in the course of processing, temperature is usually no more than 60 DEG C, it is to avoid the destruction to fruit and vegetable juice color, mouthfeel, local flavor and nutritional quality.
Extra high pressure homogenize technology is a kind of novel non-thermal sterilization technology, it may be achieved the Continuous maching of liquid, is particularly suitable for fruit and vegetable juice processing. Extra high pressure homogenize technology is different from traditional homogeneous technology, and tradition homogenizer pressure is at below 60MPa, and extra high pressure homogenize equipment is due to the improvement to reaction chamber structure and homogenizing valve, and the most high energy of pressure reaches 400MPa. The sterilizing mechanisms of extra high pressure homogenize is in that: material runs through gap narrow in homogenizing valve under high pressure effect, obtain high-voltage high-speed, produce the effects such as barometric gradient, shearing force, high velocity impact, void effect, reach the effect of homogenizing, refinement, sterilization, destruction cellularity etc. At present, the result of the test of domestic and international existing result of study and our early stage all shows that extra high pressure homogenize technology is applied to fruit and vegetable juice processing and can reach good bactericidal effect. Tahiri et al. (TahiriI, MakhloufJ, PaquinP, etal., InactivationoffoodspoilagebacteriaandEscherichiacoliO157: H7inphosphatebufferandorangejuiceusingdynamichighpressur e, FoodResearchInternational, 39,98-105) research in the escherichia coli in orange juice can be reduced by 5 logarithms after 200MPa extra high pressure homogenize 3��5 times. Cheng Yinqi et al. (Cheng Yinqi, Yu Yuanshan, Wu Jijun, Deng. extra high pressure homogenize associating dimethyl two carbonate impact [J] on contaminated bacteria in Lychee juice and microorganism shelf life thereof. food industry science and technology, 2014,11:018.) extra high pressure homogenize technology is applied to Lychee juice, after 200MPa extra high pressure homogenize processes, total plate count reduces 5.2 logarithms, and mycete, yeast reduce about 2 and 3 log units respectively.
Non-concentrated reduction fruit and vegetable juice (NFC fruit and vegetable juice) is directly squeezed acquisition by fresh fruit of vegetables raw material, has local flavor and the color and luster of fresh fruit of vegetables, containing abundant nutrient substance. NFC Sucus Mangiferae indicae meets people's requirement to food safety and nutrient health instantly, but only has 1��2 day without the NFC Sucus Mangiferae indicae shelf-life of sterilization processing, and traditional thermal sterilization technology is easily caused NFC Sucus Mangiferae indicae generation brown stain and precipitation. Accordingly, as the non-thermal technology technology of a kind of continuous way, extra high pressure homogenize technology is applied to the processing of fruit and vegetable juice especially NFC Sucus Mangiferae indicae and has broad prospects.
Summary of the invention
It is an object of the invention to solve at least the above, and the advantage that at least will be described later is provided.
It is a still further object of the present invention to provide a kind of method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, method disclosed by the invention can be effectively improved nutritive element content and the oxidation resistances such as vitamin in Sucus Mangiferae indicae, total phenols, carotene, anthocyanidin, mineral in effective killing microorganisms simultaneously.
In order to realize these purposes according to the present invention and further advantage, it is provided that a kind of method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, including:
The peeling of step one, Fructus Mangifera Indicae, enucleation, obtain Fructus Mangifera Indicae sarcocarp, mixed for 1:0.5��5 in mass ratio with water by Fructus Mangifera Indicae sarcocarp, and making beating prepares former Sucus Mangiferae indicae;
Step 2, in former Sucus Mangiferae indicae, add colour fixative and flavoring agent;
Wherein, colour fixative is the one in sodium ascorbate, sodium erythorbate, sodium sulfite or maltonic acid-delta-lactone;
Flavoring agent is one or more in sucrose, Mel or citric acid;
Step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process and warm simultaneously process, namely obtain Sucus Mangiferae indicae;
Wherein, pressure and temperature respectively 150��220MPa and 40��60 DEG C that extra high pressure homogenize processes process, and the flow velocity that extra high pressure homogenize processes is 2.1L/h, and warm heat treated temperature is 40��60 DEG C, and warm heat treated flow velocity is 2.1L/h.
Preferably, in the described method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, also include:
Step 4, Sucus Mangiferae indicae step 3 prepared are filled in the PET bottle after sterilizing.
Preferably, in the described method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, in described step 2, in former Sucus Mangiferae indicae, add sodium ascorbate and sucrose.
Preferably, in the described method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, in described step 2, add in former Sucus Mangiferae indicae the sodium ascorbate of 1 �롫10 �� of its quality and the sucrose of its quality 1%��10% and its quality 0.1%��5% the citric acid that concentration is 20%.
Preferably, in the described method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, in described step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process simultaneously and warm processes 1��6 time, namely obtain Sucus Mangiferae indicae;
Wherein, pressure and temperature respectively 150��220MPa and 40��60 DEG C that each extra high pressure homogenize processes, the heat treated temperature of each temperature is 40��60 DEG C; The flow velocity that each warm processes and extra high pressure homogenize processes is 2.1L/h.
Preferably, in the described method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, in described step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process simultaneously and warm processes 1 time, namely obtain Sucus Mangiferae indicae;
Wherein, extra high pressure homogenize process pressure and temperature respectively 190MPa and 60 DEG C, warm heat treated temperature is 60 DEG C; The flow velocity that warm processes and extra high pressure homogenize processes is 2.1L/h.
Preferably, in the described method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, in described step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process simultaneously and warm processes 3 times, namely obtain Sucus Mangiferae indicae;
Wherein, each extra high pressure homogenize process pressure and temperature respectively 190MPa and 60 DEG C, the heat treated temperature of each temperature is 60 DEG C; The time that each warm processes and extra high pressure homogenize processes is 2.1L/h.
Preferably, in the described method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, in described step 4, it is store the Sucus Mangiferae indicae after bottling at 4 DEG C in temperature.
The present invention at least includes following beneficial effect: the first, method disclosed by the invention can be effectively improved nutritive element content and the oxidation resistances such as vitamin in Sucus Mangiferae indicae, polyphenol, carotene, anthocyanidin, mineral while effectively killing the microorganism in Sucus Mangiferae indicae, and still can keep nutrient and the oxidation resistance of high level during preserving in Sucus Mangiferae indicae, second, nutritional labeling in Sucus Mangiferae indicae and antioxidant activity, such as polyphenol, vitamin C, carotene etc. are all heat-sensitive substances, traditional thermal sterilization technology normally results in the loss of these materials and reduces antioxidant activity, and the present invention adopts extra high pressure homogenize technology processing Sucus Mangiferae indicae, treatment temperature is relatively low on the one hand, do not result in the thermal degradation of these materials, and on the other hand, the shearing force that extra high pressure homogenize produces, high velocity impact, void effects etc. act on, except destroying microbial cell integrity and reaching bactericidal effect, equally also can crush plant cell wall, discharge intracellular nutrient substance, improve available nutritional labeling in fruit and vegetable juice, extra high pressure homogenize technology can also be passivated polyphenol oxidase in Sucus Mangiferae indicae simultaneously, cross thing oxidase, lipoxidase etc., these oxidase are suppressed to react consumption polyphenol, the substrates such as carotene.
The highest raising 20% of content of vitamin C, carotene, total phenols in Sucus Mangiferae indicae obtained by the present invention, the highest raising 60% of oxidation resistance, and to be also significantly higher than untreated Sucus Mangiferae indicae at storage Middle nutrition content of material and oxidation resistance.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part is also by by being understood by those skilled in the art the research of the present invention and practice
Accompanying drawing explanation
Fig. 1 is flow chart of the present invention.
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, to make those skilled in the art can implement according to this with reference to description word.
Should be appreciated that used herein such as " have ", existence or the interpolation of other elements one or more or its combination do not allotted in " comprising " and " including " term.
As it is shown in figure 1, the present invention provides a kind of method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, including:
The peeling of step one, Fructus Mangifera Indicae, enucleation, obtain Fructus Mangifera Indicae sarcocarp, mixed for 1:0.5��5 in mass ratio with water by Fructus Mangifera Indicae sarcocarp, and making beating prepares former Sucus Mangiferae indicae;
Step 2, in former Sucus Mangiferae indicae, add colour fixative and flavoring agent;
Wherein, colour fixative is the one in sodium ascorbate, sodium erythorbate, sodium sulfite or maltonic acid-delta-lactone;
Flavoring agent is one or more in sucrose, Mel or citric acid;
Step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process and warm simultaneously process, namely obtain Sucus Mangiferae indicae; Extra high pressure homogenize process and warm process be carry out simultaneously, be warm process be by extra high pressure homogenize machine access circulator bath, by control circulator bath temperature control warm heat treated temperature;
Wherein, pressure and temperature respectively 150��220MPa and 40��60 DEG C that extra high pressure homogenize processes, the flow velocity that extra high pressure homogenize processes is 2.1L/h, and warm heat treated temperature is 40��60 DEG C, and warm heat treated flow velocity is 2.1L/h; Namely every liter of Fructus Mangifera Indicae juice adopts extra high pressure homogenize and warm to process about 29 minutes.
In one embodiment, also include:
Step 4, Sucus Mangiferae indicae step 3 prepared are filled in the PET bottle after sterilizing.
In one embodiment, in step 2, in former Sucus Mangiferae indicae, add sodium ascorbate and sucrose.
In one embodiment, in step 2, add in former Sucus Mangiferae indicae the sodium ascorbate of 1 �롫10 �� of its quality and the sucrose of its quality 1%��10% and its quality 0.1%��5% the citric acid that concentration is 20%.
In one embodiment, in step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process simultaneously and warm processes 1��6 time, namely obtain Sucus Mangiferae indicae;
Wherein, pressure and temperature respectively 150��220MPa and 40��60 DEG C that each extra high pressure homogenize processes, the heat treated temperature of each temperature is 40��60 DEG C; The flow velocity that warm processes and extra high pressure homogenize processes is 2.1L/h.
In one embodiment, in step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process simultaneously and warm processes 1 time, namely obtain Sucus Mangiferae indicae;
Wherein, extra high pressure homogenize process pressure and temperature respectively 190MPa and 60 DEG C, the heat treated temperature of each temperature is 60 DEG C; The flow velocity that warm processes and extra high pressure homogenize processes is 2.1L/h.
In one embodiment, in step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process simultaneously and warm processes 3 times, namely obtain Sucus Mangiferae indicae;
Wherein, each extra high pressure homogenize process pressure and temperature respectively 190MPa and 60 DEG C, the heat treated temperature of each temperature is 60 DEG C; The flow velocity that warm processes and extra high pressure homogenize processes is 2.1L/h.
In one embodiment, in step 4, by bottling after Sucus Mangiferae indicae temperature be at 4 DEG C store.
Material and facility used in embodiment 1 and 2 is as follows:
Fructus Mangifera Indicae: platform agriculture Fructus Mangifera Indicae, the place of production: Hainan.
Extra high pressure homogenize equipment: Guangdong Juneng Biology & Technology Co., Ltd., JN-02HC.
The chlorine dioxide disinfection liquid of antibacterial: 50ppm.
Embodiment 1,
Choose platform agriculture Fructus Mangifera Indicae as raw material, carry out following steps:
1), raw material clean: choose maturation fresh agriculture Fructus Mangifera Indicae, enucleation peeling after cutting, obtain Fructus Mangifera Indicae sarcocarp.
2), making beating is squeezed the juice: add water making beating (Fructus Mangifera Indicae sarcocarp: water=1:3) by above-mentioned Fructus Mangifera Indicae sarcocarp, obtains former Sucus Mangiferae indicae.
3), color fixative: using standard with reference to GB2760-2011 food additive, use ascorbigen Sucus Mangiferae indicae to carry out color fixative, the addition of sodium ascorbate is the 5 �� of former Sucus Mangiferae indicae;
Seasoning: use standard with reference to GB2760-2011 food additive, the former Sucus Mangiferae indicae that food additive adds sodium ascorbate is used to be seasoned, seasoning end formulation is add the aqueous citric acid solution 0.1g that white sugar 2.0g, concentration are 20% in the former Sucus Mangiferae indicae of every 100mL, obtains NFC Sucus Mangiferae indicae.
4), extra high pressure homogenize processes: adopt antibacterial that superhigh-voltage homogenizing machine is sterilized;
The extra high pressure homogenize that NFC Sucus Mangiferae indicae is carried out following condition by superhigh-voltage homogenizing machine is utilized to process: feeding temperature is 60 DEG C, pressure is 190MPa, homogenization cycles is 1 time, and process flow velocity is 2.1L/h;
Warm processes: processing simultaneously at extra high pressure homogenize, NFC Sucus Mangiferae indicae is carried out warm process, treatment temperature is 60 DEG C, and process flow velocity is 2.1L/h.
5), fill: by capping in NFC Sucus Mangiferae indicae fill PET bottle after sterilization
6), storage: NFC Sucus Mangiferae indicae cold preservation at 4 DEG C of tinning.
Comparative example 1:
Choose same Fructus Mangifera Indicae raw material, adopt above-mentioned steps 1)��3) technique, the NFC Sucus Mangiferae indicae obtained, this NFC Sucus Mangiferae indicae is directly bottled, and stores at 4 DEG C.
The Sucus Mangiferae indicae that the NFC Sucus Mangiferae indicae utilizing method disclosed by the invention to prepare in the present embodiment and comparative example 1 are prepared carries out vitamin E and C, carotene measures and Antioxidative Activity Determination.
Vitamin E and C: with reference to Yu et al. (YuY, etal.Effectofultra-highpressurehomogenisationprocessingo nphenoliccompounds, antioxidantcapacityandanti-glucosidaseofmulberryjuice [J] .FoodChemistry, method 2014,153:114-120) surveys the Vitamin C content in the NFC Sucus Mangiferae indicae of NFC Sucus Mangiferae indicae and the comparative example 1 adopting method disclosed by the invention to obtain in embodiment 1. Centrifugal force after NFC Sucus Mangiferae indicae and 6% Metaphosphoric acid 1:1 mixing, adopts HPLC to measure Vitamin C content in supernatant.
Carotene measures: with reference to Liu Fengxia (Liu Fengxia. based on superhigh pressure technique Sucus Mangiferae indicae processing technique and quality research [D]. Beijing: China Agricultural University, 2014.) method extract and mensuration carotene carotene content. Extracting solution surveys absorbance under 450nm wavelength, and normal hexane is as comparison.
Wherein: A is the light absorption value at 450nm place, V1 to be extracting solution cumulative volume (mL), V2 be mensuration extracting liquid volume (mL), E1% (2560) is beta-carotene extinction coefficient in normal hexane.
Antioxidative Activity Determination
With reference to Cao Zhenzhen (Cao Zhenzhen. pepper drying kinetics and evaluated biological activity research [D]. Beijing: Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sc, 2015.) method and slightly modified. Sample extraction: adding 80mL80% methanol solution in 20mL Sucus Mangiferae indicae, room temperature supersound extraction 15min, 9000rpm are centrifuged 10min, take supernatant and are crude extract. Repeat twice guarantee of aforesaid operations to extract completely.
DPPH radical scavenging activity: by liquid to be measured for 2mL and 4mL100 ��M of DPPH solution (80% methanol solution dissolves) mixing, dark place stands 30min, measures light absorption value in 517nm place. With 80% methanol solution of Trolox for standard drawing standard curve, result represents with a ��m olTrolox equivalent/g butt.
ABTS: being diluted at 734nm place light absorption value with 80% methanol solution by ABTS solution is 0.700 �� 0.02 (diluting about 100 times). Taking 0.4mL liquid to be measured to be thoroughly mixed with the ABTS solution that 3.6mL light absorption value is 0.700 �� 0.02, room temperature stands 6min, measures light absorption value in 734nm place. With 80% methanol solution of Trolox for standard drawing standard curve, result represents with a ��m olTrolox equivalent/g butt.
As shown in table 1, after 60 DEG C of ultra high pressure treatment 1 time, embodiment 1 adopts the carotene in the NFC Sucus Mangiferae indicae that the inventive method obtains and Vitamin C content significantly improve, be respectively increased 11.8% and 8.13% compared with the NFC Sucus Mangiferae indicae in comparative example 1. During preserving, carotene and Vitamin C content improve constantly, and when preserving 12 days under 4 DEG C of conditions, content has been respectively increased 22.3% and 51.3%. After this is likely due to extra high pressure homogenize, cell wall crushes, and causes nutrient substance continuous dissolution during preserving. And along with the prolongation of storage period, owing to carotene and vitamin C are unstable, nutrition content decreases, and wherein carotene carotene content does not have difference with the content in untreated Sucus Mangiferae indicae, and Vitamin C content is still higher than untreated Sucus Mangiferae indicae 20��37%.
Table 1, embodiment 1 adopt the carotene in the NFC Sucus Mangiferae indicae of the NFC Sucus Mangiferae indicae that obtains of disclosure method and comparative example 1 and Vitamin C content contrast
| Storage time (my god) | Carotene (mg/100mL) | Increase rate (%) | Vitamin C (mg/100mL) | Increase rate (%) |
| Comparative example 1 | 0.591��0.012 | ���� | 1.452��0.002 | ���� |
| 0 | 0.661��0.003 | 11.8 | 1.570��0.018 | 8.13 |
| 6 | 0.729��0.002 | 23.4 | 1.416��0.02 | 48.7 |
| 12 | 0.723��0.006 | 22.3 | 2.197��0.092 | 51.3 |
| 18 | 0.579��0.004 | ���� | 1.969��0.034 | 35.6 |
| 24 | 0.557��0.001 | ���� | 1.993��0.052 | 37.3 |
| 30 | 0.566��0.023 | ���� | 1.743��0.051 | 20.0 |
As shown in table 2, with the oxidation resistance in NFC Sucus Mangiferae indicae in comparative example 1 in the NFC Sucus Mangiferae indicae adopting disclosure method to prepare in two kinds of methods mensuration embodiments 1 of employing DPPH and ABTS. After 60 DEG C of extra high pressure homogenizes process 1 time, the antioxidant activity of the Sucus Mangiferae indicae of two kinds of method mensuration has been respectively increased 42.6% and 59.1%. As can be seen from the results, 60 DEG C of extra high pressure homogenizes process the oxidation resistance that can be effectively improved fruit and vegetable juice for 1 time, speculate that being because extra high pressure homogenize processes the content that can improve the nutritional labelings such as vitamin relevant to oxidation resistance in fruit juice, carotene, consistent with result in table 1. And along with the prolongation of storage period, adopt the oxidation resistance that DPPH method records more stable within storage period, and adopt the oxidation resistance that ABTS method records to reach peak 170% when storage was by 18 days relative to the NFC Sucus Mangiferae indicae increase rate of comparative example 1, afterwards along with the prolongation of storage time and be gradually lowered, basically identical with NFC Sucus Mangiferae indicae Middle nutrition content of material variation tendency during preserving.
Table 2, embodiment 1 adopt NFC Sucus Mangiferae indicae antioxidant activity contrast in the NFC Sucus Mangiferae indicae that obtains of disclosure method and comparative example 1
Embodiment 2,
Choose platform agriculture Fructus Mangifera Indicae as raw material, carry out following steps:
(1), raw material clean: choose maturation fresh agriculture Fructus Mangifera Indicae, enucleation peeling after cutting, obtain Fructus Mangifera Indicae sarcocarp.
(2), pull an oar and squeeze the juice: making beating that Fructus Mangifera Indicae sarcocarp is added water (Fructus Mangifera Indicae sarcocarp: water=1:3), obtain former Sucus Mangiferae indicae.
(3), color fixative: using standard with reference to GB2760-2011 food additive, use ascorbigen Sucus Mangiferae indicae to carry out color fixative, the addition of sodium ascorbate is the 5 �� of former Sucus Mangiferae indicae.
Seasoning: use standard with reference to GB2760-2011 food additive, uses food additive that former Sucus Mangiferae indicae is seasoned, and seasoning end formulation is add the aqueous citric acid solution 0.1g that white sugar 2.0g, concentration are 20% in the former Sucus Mangiferae indicae of every 100mL; Obtain NFC Sucus Mangiferae indicae.
(4), extra high pressure homogenize processes: adopt antibacterial that superhigh-voltage homogenizing machine is sterilized;
The extra high pressure homogenize that superhigh-voltage homogenizing machine NFC Sucus Mangiferae indicae carries out following condition is utilized to process: feeding temperature is 40 DEG C, pressure is 190MPa, homogenization cycles is 3 times
Warm processes: processing simultaneously at extra high pressure homogenize, NFC Sucus Mangiferae indicae is carried out warm process, treatment temperature is 60 DEG C.
(5), fill: by capping in NFC Sucus Mangiferae indicae fill PET bottle after sterilization
(6), storage: the NFC Sucus Mangiferae indicae of tinning is 4 DEG C of cold preservations.
Comparative example 2,
Traditional thermal sterilization method produces NFC Sucus Mangiferae indicae
Take the ripe platform agriculture Fructus Mangifera Indicae with embodiment 2 same batch, the operation of employing and embodiment 2 (1)��(3) in identical, only the step (4) in embodiment 2 is replaced with: 90 DEG C/5min pasteurize processes. According to the method for embodiment 2 step (5)��(6), gained NFC Sucus Mangiferae indicae fill is stored.
Comparative example 3,
Choose same Fructus Mangifera Indicae raw material, adopt embodiment 2 step (1)��(3) technique, the NFC Sucus Mangiferae indicae obtained, this NFC Sucus Mangiferae indicae is directly bottled, and store at 4 DEG C
The Sucus Mangiferae indicae obtained of NFC Sucus Mangiferae indicae, comparative example 2 and comparative example 3 preparation that embodiment 2 is prepared carries out vitamin E and C, carotene measures and Antioxidative Activity Determination.
Vitamin E and C: with reference to Yu et al. (YuY, etal.Effectofultra-highpressurehomogenisationprocessingo nphenoliccompounds, antioxidantcapacityandanti-glucosidaseofmulberryjuice [J] .FoodChemistry, method 2014,153:114-120) measures Vitamin C content in the NFC Sucus Mangiferae indicae of NFC Sucus Mangiferae indicae and the comparative example 2 and 3 adopting disclosure method to prepare in embodiment 2. Centrifugal force after NFC Sucus Mangiferae indicae and 6% Metaphosphoric acid 1:1 mixing, adopts HPLC to measure Vitamin C content in supernatant.
Carotene measures: with reference to Liu Fengxia (Liu Fengxia. based on superhigh pressure technique Sucus Mangiferae indicae processing technique and quality research [D]. Beijing: China Agricultural University, 2014.) method extract and mensuration carotene carotene content. Extracting solution surveys absorbance under 450nm wavelength, and normal hexane compares.
Wherein: A is the light absorption value at 450nm place, V1 to be extracting solution cumulative volume (mL), V2 be mensuration extracting liquid volume (mL), E1% (2560) is beta-carotene extinction coefficient in normal hexane.
Determining total phenol: the extraction of total phenols and measure with reference to Cao Zhenzhen (Cao Zhenzhen. pepper drying kinetics and evaluated biological activity research [D]. Beijing: Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sc, 2015.) method, slightly modified. Folin-Ciocalteu method is adopted to measure total phenol content. 1:9 (v:v) dilution pressed by Folin-Ciocalteu reagent distilled water, the Folin-ciocalteu reagent mixing of 0.4mL and 2mL dilution is taken after polyphenol extracting solution diluted sample 10 times, add the Na2CO3 solution of 1.8mL7.5%, 1h is reacted under room temperature, with the light absorption value at spectrophotometric determination 765nm place, total phenol content contains with 100g sample and is equivalent to mg gallic acid and represents (mg gallic acid/100g).
Antioxidative Activity Determination
With reference to Cao Zhenzhen (Cao Zhenzhen. pepper drying kinetics and evaluated biological activity research [D]. Beijing: Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sc, 2015.) method and slightly modified. Sample extraction: add the methanol solution of 80mL80% in 20mL Sucus Mangiferae indicae, room temperature supersound extraction 15min, 9000rpm are centrifuged 10min, take supernatant and are crude extract. Repeat twice guarantee of aforesaid operations to extract completely.
DPPH radical scavenging activity: by liquid to be measured for 2mL and 4mL100 ��M of DPPH solution (80% methanol solution dissolves) mixing, dark place stands 30min, measures light absorption value in 517nm place. With 80% methanol solution of Trolox for standard drawing standard curve, result represents with a ��m olTrolox equivalent/g butt.
ABTS: being diluted at 734nm place light absorption value with 80% methanol solution by ABTS solution is 0.700 �� 0.02 (diluting about 100 times). Taking 0.4mL liquid to be measured to be thoroughly mixed with the ABTS solution that 3.6mL light absorption value is 0.700 �� 0.02, room temperature stands 6min, measures light absorption value in 734nm place. With 80% methanol solution of Trolox for standard drawing standard curve, result represents with a ��m olTrolox equivalent/g butt.
Table 3, embodiment 2 adopt carotene, vitamin C and total phenols contrast in NFC Sucus Mangiferae indicae in the NFC Sucus Mangiferae indicae that obtains of disclosure method and comparative example 3
As shown in table 3, nutritional labeling is had destruction by the effects such as carotene and Vitamin C content in the NFC Sucus Mangiferae indicae that in embodiment 2, employing disclosure method obtains do not significantly improve, it may be possible to owing to homogenization cycles is more, shearing force. And due to the extra high pressure homogenize destruction to cell wall, make nutritional labeling continue dissolution during preserving, therefore when storage was by 6 days, carotene and vitamin C have been respectively increased 13.0% and 41.4% compared with the NFC Sucus Mangiferae indicae in comparative example 3. Afterwards along with the prolongation carotene carotene content of storage time is relatively stable, and Vitamin C content presents the trend reduced afterwards that first rises. Total phenol content improves 21.4% after extra high pressure homogenize processes, along with the prolongation of storage time is gradually lowered, it may be possible to due to the less stable of polyphenol. But in storage by 30 days, polyphenol content remains above the NFC Sucus Mangiferae indicae in comparative example.
Table 4, embodiment 2 adopt the NFC Sucus Mangiferae indicae antioxidant activity contrast in the NFC Sucus Mangiferae indicae that obtains of disclosure method and comparative example 3
As shown in table 4, the antioxidant activity that two kinds of methods of DPPH and ABTS measure the NFC Sucus Mangiferae indicae adopting disclosure method to obtain in embodiment 2 is adopted to be respectively increased 20.5% and 18.7% compared to comparative example 3. In storage, the antioxidant activity that DPPH method measures is relatively stable, and the oxidation resistance that ABTS method measures has the trend being gradually increasing. Embodiment 1 adopts the NFC Sucus Mangiferae indicae that presently disclosed techniques obtains, after can be seen that extra high pressure homogenize 3 times, NFC Sucus Mangiferae indicae oxidation resistance increase rate is relatively low, it is more that this is likely due to homogenization cycles, and nutrient substance is damaged by shearing force etc., causes that oxidation resistance reduces. Nonetheless, 3 process of extra high pressure homogenize remain to be effectively improved the antioxygenic activity of NFC Sucus Mangiferae indicae.
The contrast of carotene, vitamin C and oxidation resistance in NFC Sucus Mangiferae indicae in NFC Sucus Mangiferae indicae and comparative example 3 in table 5, comparative example 2
By the result of table 5 it can be seen that compared to NFC Sucus Mangiferae indicae in comparative example 3, the carotene in the NFC Sucus Mangiferae indicae obtained in comparative example 2, vitamin C and total phenol content significantly reduce. Total phenol content was gradually lowered along with storage period, and carotene is relative with Vitamin C content stable. The oxidation resistance that two kinds of methods of DPPH and ABTS record significantly reduces equally after pasteurize, and along with the prolongation of storage time has the trend being gradually lowered. Comparing embodiment 1 and 2 adopts the NFC Sucus Mangiferae indicae that method disclosed by the invention prepares, the open method of comparative example 2 not only can not improve NFC Sucus Mangiferae indicae Middle nutrition content of material and oxidation resistance, nutrient substance is even destroyed because sterilization temperature is higher, and then reduction oxidation resistance, further demonstrate that extra high pressure homogenize improves the effect of fruit and vegetable juice Middle nutrition composition and oxidation resistance.
Although embodiment of the present invention are disclosed as above, but listed utilization that it is not restricted in description and embodiment, it can be applied to various applicable the field of the invention completely, for those skilled in the art, it is easily achieved other amendment, therefore, under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited to specific details and shown here as the legend with description.
Claims (8)
1. the method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, it is characterised in that including:
The peeling of step one, Fructus Mangifera Indicae, enucleation, obtain Fructus Mangifera Indicae sarcocarp, mixed for 1:0.5��5 in mass ratio with water by Fructus Mangifera Indicae sarcocarp, and making beating prepares former Sucus Mangiferae indicae;
Step 2, in former Sucus Mangiferae indicae, add colour fixative and flavoring agent;
Wherein, colour fixative is the one in sodium ascorbate, sodium erythorbate, sodium sulfite or maltonic acid-delta-lactone;
Flavoring agent is one or more in sucrose, Mel or citric acid;
Step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process and warm simultaneously process, namely obtain Sucus Mangiferae indicae;
Wherein, pressure and temperature respectively 150��220MPa and 40��60 DEG C that extra high pressure homogenize processes process, and the flow velocity that extra high pressure homogenize processes is 2.1L/h, and warm heat treated temperature is 40��60 DEG C, and warm heat treated flow velocity is 2.1L/h.
2. the method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance as claimed in claim 1, it is characterised in that also include:
Step 4, Sucus Mangiferae indicae step 3 prepared are filled in the PET bottle after sterilizing.
3. the method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance as claimed in claim 1, it is characterised in that in described step 2, adds sodium ascorbate and sucrose in former Sucus Mangiferae indicae.
4. the method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance as claimed in claim 3, it is characterized in that, in described step 2, add in former Sucus Mangiferae indicae the sodium ascorbate of 1 �롫10 �� of its quality and the sucrose of its quality 1%��10% and its quality 0.1%��5% the citric acid that concentration is 20%.
5. the method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance as claimed in claim 1, it is characterized in that, in described step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process simultaneously and warm processes 1��6 time, namely obtain Sucus Mangiferae indicae;
Wherein, pressure and temperature respectively 150��220MPa and 40��60 DEG C that each extra high pressure homogenize processes, the heat treated temperature of each temperature is 40��60 DEG C; The flow velocity that each warm processes and extra high pressure homogenize processes is 2.1L/h.
6. the method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance as claimed in claim 1, it is characterized in that, in described step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process simultaneously and warm processes 1 time, namely obtain Sucus Mangiferae indicae;
Wherein, extra high pressure homogenize process pressure and temperature respectively 190MPa and 60 DEG C, warm heat treated temperature is 60 DEG C; The flow velocity that warm processes and extra high pressure homogenize processes is 2.1L/h.
7. the method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance as claimed in claim 1, it is characterized in that, in described step 3, the former Sucus Mangiferae indicae that with the addition of colour fixative and flavoring agent is carried out extra high pressure homogenize process simultaneously and warm processes 3 times, namely obtain Sucus Mangiferae indicae;
Wherein, each extra high pressure homogenize process pressure and temperature respectively 190MPa and 60 DEG C, the heat treated temperature of each temperature is 60 DEG C; The flow velocity that each warm processes and extra high pressure homogenize processes is 2.1L/h.
8. the as claimed in claim 2 method improving Sucus Mangiferae indicae Middle nutrition component content and oxidation resistance, it is characterised in that in described step 4, is store the Sucus Mangiferae indicae after bottling at 4 DEG C in temperature.
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| CN107373307A (en) * | 2017-08-15 | 2017-11-24 | 广西田阳嘉佳食品有限公司 | A kind of method that mango juice protects color |
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| CN113303421A (en) * | 2021-06-16 | 2021-08-27 | 中国农业大学 | Method for inhibiting PME (polymethylene oxide) and/or PPO (polyphenylene oxide) activity in fruit and vegetable products by ultrahigh pressure synergistic EGCG (epigallocatechin gallate) |
| CN113303421B (en) * | 2021-06-16 | 2022-04-26 | 中国农业大学 | Method for inhibiting PME (polymethylene oxide) and/or PPO (polyphenylene oxide) activity in fruit and vegetable products by ultrahigh pressure synergistic EGCG (epigallocatechin gallate) |
| CN115191542A (en) * | 2022-06-28 | 2022-10-18 | 广东省农业科学院蚕业与农产品加工研究所 | Medium-temperature DMDC combined sterilization method and system for freshly squeezed juice |
| CN115191542B (en) * | 2022-06-28 | 2023-05-09 | 广东省农业科学院蚕业与农产品加工研究所 | Method and system for medium-temperature combined DMDC sterilization of freshly squeezed juice |
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