CN105851770A - Technology for keeping freshness of red bayberry juice - Google Patents
Technology for keeping freshness of red bayberry juice Download PDFInfo
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- CN105851770A CN105851770A CN201510025574.9A CN201510025574A CN105851770A CN 105851770 A CN105851770 A CN 105851770A CN 201510025574 A CN201510025574 A CN 201510025574A CN 105851770 A CN105851770 A CN 105851770A
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- high pressure
- cranberry juice
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- pressure treatment
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Abstract
The invention relates to a technology for keeping freshness of a red bayberry juice. The technology is characterized in that the red bayberry juice is subjected to superhigh pressure treatment under condition of 300-600 MPa, pressure maintaining time is 5-10 minutes; pressure relief is carried out, and then the red bayberry juice processed by superhigh pressure is placed under storage condition of 4-25 DEG C for storage. The fresh-keeping technology can kill the microbe in the red bayberry juice, and can maintain the sensory quality and nutrition quality of the red bayberry juice.
Description
Technical field
The present invention relates to the processing technique of a kind of food, particularly to the supertension processing technique of a kind of cranberry juice.
Background technology
Fructus Myricae rubrae (Myrica rubra Sieb.et Zucc.) is China's tradition local product fruits, unique flavor, battalion
Support abundant, deeply liked by consumer.But owing to originating in plum rain season, harvest time is short and wraps up without coat, holds
Easily it is affected by the external environment and corrupt, it is difficult to fresh-keeping.Fructus Myricae rubrae is processed into cranberry juice, and instant edible keeps again
The original local flavor of Fructus Myricae rubrae and nutrition, solve the problem of outlet in Fructus Myricae rubrae market.Tradition fruit juice production mode is heat
Process, such as pasteurize and commercial sterilization.But although heat treatment can kill the microorganism in fruit juice, but
Organoleptic quality and nutritional quality to fruit juice can cause the biggest destruction.
Nowadays, along with people's attention to healthy living, food safety and quality problems become what everybody paid close attention to
Focus.In recent years, the requirement of food is grown with each passing day by consumer, with the organoleptic attribute of food (such as color,
Quality, local flavor, profile, fragrance), nutritive value (vitamin, protein etc.) and shelf life length comes
Weigh the quality of food.In future, people are safety to the development trend of food demand, process on a small quantity, without adding
Add agent, stay in grade, the original outward appearance of fresh food, local flavor, quality and nutrition can be maintained.Traditional heat
Processing obviously can not meet people's demand to food fresh, safe and healthy, and this promotes food industry
Begin to focus on non-thermal foods processing technique, and supertension process technology Typical Representative the most therein.In business
In application, supertension can substitute hot-working, produces the food of shelf stable.Ultra high pressure treatment does not have heat
The negative changes that processing is brought, maintains fresh taste, improves mouthfeel, decrease quality loss
[5].Therefore supertension process technology can maintain the balance between food safety and food quality well.
Superhigh pressure technique (Ultra-High Pressure Processing, UHPP) is also referred to as Gao Jing
Pressure technology (High Hydrostatic Pressure, HHP), refers to seal food in high voltage bearing bullet
Property container in, with fluid for transmit pressure medium, apply high static pressure (100～1000MPa), and maintain one
The section time is to change food physicochemical characteristic and a kind of process technology of chemical reaction velocity.At the supertension of food
Reason process is a pure physical process, and it is entirely different with traditional food Technology for Heating Processing mechanism.In superelevation
In pressure processing procedure, pressure is rapidly and uniformly delivered to whole food, the shape for the treatment of effect and food,
Volumes etc. are unrelated.The impact of Food Chemistry and microorganism is followed Le Chatelier's principle by high pressure.Work as food material
By after compression in liquid medium, form the hydrogen bond of polymer substance stereochemical structure, ionic bond, hydrophobic bond
I.e. changing Deng non-covalent bond, result causes protein, starch etc. that degeneration occurs, and enzyme loses activity, carefully
The microorganisms such as bacterium are killed.But in the process, high pressure is to forming the polymer substances such as protein and dimension life
The covalent bond of the lower-molecular substances such as element, pigment, local flavor has no effect, so high pressure food keeps well
Original nutritive value, color and luster and natural flavour mountaineous.
The earliest superhigh pressure technique is applied to food processing be Hite by it for extending the shelf life of milk.
Superhigh pressure technique originates from Japan, the country such as the U.S., Europe this novel foodstuff of the most all positive regards processing skill
Art, such as Europe Ultifruit company, Pernod Ricard company of France, SpainPublic
Department, superhigh pressure technique is applied to commercially produce by Solofruita company of Italy etc..At present,
Superhigh pressure technique can apply to different types of food, such as fruit juice, beverage, fresh fruit and vegetable, meat
Goods, Fish etc..It is freezing that range of application relates to high pressure, and high pressure thaws, high pressure sterilization, changes macromole such as
The functional characteristic etc. of protein, is also used for the pretreatment of thermally processed foods.Additionally, also there are many scholar's research
The combination effect of superhigh pressure technique and other food processing processing modes, as high pressure controls with pH, high pressure with
Impulse electric field, high pressure and CO2 technology, high pressure and middle temperature combination etc..
In the past few decades, the product of ultra high pressure treatment presents the situation risen year by year in yield.Example
As, in Japan, supertension product realizes the marketization in nineteen ninety, and US and European is also real in 1996
Existing supertension product marketization.At present, have supertension industrialized production equipment more than 160, every day
Volume of production is in the range of 55-420 rises, and year output is more than 250000 tonnes.Ultra high pressure treatment is used in
Extensively in food, including fruit juice, beverage, fruits and vegetables (Heinz and Buckow, 2009；Pereira
and Vicente,2010；Mújica-Paz et al.,2011).
Supertension processing is also suitable in other are applied.Such as, the combination of supertension and low temperature has hewed out
High-voltage applications is in the new field of food industries, and principal mode has pressure auxiliary freezing, thaws and subzero storage
(Urrutia-Benet et al.,2004；Norton and Sun, 2008). also there is scholar by supertension
As extract bioactive substance pretreatment improve extraction yield (Knorr, 2003；Corrales et
al.,2008).Now, many scholars concentrate one's energy after research ultra high pressure treatment fruit and vegetable juice supertension and cold
The loss of nutrient substance and the change of physicochemical characteristics during Tibetan, by result of study with untreated or traditional
Heat treatment compares.
The processing of fruit juice is a part of content that supertension research is the most important, in Japan, the U.S. and Europe state
There has been commercially produced product in family.But Fructus Myricae rubrae is as one of distinct Chinese characteristics fruit, for the most corrupt, shelf
Phase, this problem short did not also have substantial solution.Processing and store of being squeezed the juice by red bayberry fresh fruit is a kind of fresh-keeping
Method, but conventional thermal processing in theory can the local flavor of heavy damage fruit juice and nutritional quality, and for novel
Non-thermal technology technology ultra high pressure treatment, there is presently no the report fresh-keeping to cranberry juice about ultra high pressure treatment.
Summary of the invention
The present invention provides the antistaling process of a kind of cranberry juice, it is therefore an objective to solve prior art problem, it is provided that a kind of
The microorganism in cranberry juice can be killed, and the organoleptic quality of cranberry juice and the fresh-keeping work of nutritional quality can be kept
Skill.
The present invention solves problem and the technical scheme is that
The antistaling process of cranberry juice, by cranberry juice ultra high pressure treatment under the conditions of 300MPa-600MPa, pressurize
Time is 5-10min；Release, is placed on 4 DEG C or the storage of 25 DEG C by the cranberry juice after ultra high pressure treatment
Under the conditions of store.
Preferably ultra high pressure treatment under the conditions of 500-600MPa, dwell time 5-10min.
Preferably ultra high pressure treatment under the conditions of 500MPa, dwell time 10min.
Preferably store under the conditions of 4 DEG C.
Beneficial effects of the present invention:
(1) ultra high pressure treatment can effectively be killed the microorganism in cranberry juice and suppress the microorganism of storage phase
Growth.500MPa, 5min process ensure that the total plate count in cranberry juice reaches fruit-vegetable juice beverage health
Standard, and at 4 DEG C and 25 DEG C of storage phases, growth phenomenon does not the most occur, even occur extending with storage time
And the phenomenon that total plate count gradually decreases.
(2), at the end of whether just processing or during storing, ultra high pressure treatment is to the pH of Fructus Myricae rubrae, solubility
Solid content does not has a significant impact.
(4) after ultra high pressure treatment, anthocyanidin content and the ascorbic acid content of cranberry juice are kept at 98%
With more than 96%, and the anthocyanidin in cranberry juice and ascorbic acid can be effectively suppressed to degrade during storing.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further details.
The detection equipment used in following examples is:
Super high pressure food processing means: UHPF-750MPa packet header Ke Fa high pressure Science and Technology Ltd.
PH meter: PB-10 Sai Duolisi scientific instrument (Beijing) company limited
Saccharimeter: PR-201 α Palette digital refractometer ATAGO, Japan
Biochemical cultivation case: SPX-450 Ningbo Hai Shusaifu experimental apparatus factory
Embodiment 1
Cranberry juice is carried out respectively ultra high pressure treatment (300MPa, 400MPa, 500MPa, 5min), measures just place
Managed (the 0th day), 25 DEG C store the 4th day and the 8th day, 4 DEG C storage the 14th day and the 25th day time bacterium
Fall sum situation.Concrete outcome such as table 1, table 2.
Under 1 25 DEG C of storage conditions of table, the logarithm value of total plate count in the cranberry juice after process
From table 1 it follows that along with the increase of pressure, total number of bacteria becomes downward trend, and 500MPa,
After 5min ultra high pressure treatment, to reach GB19297-2003 fruit-vegetable juice beverage sanitary standard bacterium colony total for cranberry juice
Count≤100/ml, and total plate count presents overall downward trend.
Under 24 DEG C of storage conditions of table, the logarithm value of total plate count in the cranberry juice after process
From table 2 it is observed that within 4 DEG C of storage phases, its total plate count presents overall downward trend,
Storage temperature is to suppression growth of microorganism important role.
Embodiment 2
Purpose: the pressure impact on cranberry juice quality in detection ultra high pressure treatment
By cranberry juice respectively 400,500, ultra high pressure treatment under the conditions of 600MPa, the dwell time is 10min.
Cranberry juice is stored the phase between (4 DEG C and 25 DEG C) pH and solubility by the ultra high pressure treatment obtaining different pressures level
The result that solid content (° Brix) affects, concrete outcome is shown in Table 3, table 4.And to color, anthocyanidin, anti-
The impact of bad hematic acid, concrete outcome is shown in Table 5.
The color (L, a, b value) of the cranberry juice reflection mould by colour difference meter (CR-300, Minolta, Japan)
Formula at room temperature measures.Total color difference (Δ E) is to be calculated by following formula:
Δ E=[(L-L0) 2+ (a-a0) 2+ (b-b0) 2] 1/2 (1)
Wherein, L representative luminance value；A represents red scale value；B represents yellow value degree.
Cranberry juice is stored the phase pH and solubility solid between (4 DEG C) by the ultra high pressure treatment of table 3 different pressures level
The impact of thing (° Brix)
With a in a line, b, c value represents the significant difference (p < 0.05) between different disposal.
PH and soluble solid between (25 DEG C) stored the phase by cranberry juice by the ultra high pressure treatment of table 4 different pressures level
The impact of (° Brix)
With a in a line, b, c value represents the significant difference (p < 0.05) between different disposal.
It can be seen that do not cause cranberry juice pH in the ultra high pressure treatment of different pressures level from table 3,4
Significant difference between value, but can change along with the prolongation of storage time；The superelevation of different pressures level
Pressure processes the significant difference not causing cranberry juice soluble solid (° Brix), and along with storage time
Extend and the most do not occur significantly to change.
When the 0th day, the soluble solid (° Brix) of ultra high pressure treatment group cranberry juice and untreated fish group cranberry juice
There is no significant difference.The soluble solid value of untreated fish group cranberry juice is minimum (9.8 ± 0.0).At 25 DEG C
During storage, the soluble solid content generation significant change of untreated fish group cranberry juice, from the 0th day (just
Processed) 10.9 ± 0.06 drop to 4.4 ± 0.06 (the 7th days), and ultra high pressure treatment group cranberry juice can
In the range of dissolubility solid content was kept at 10.6-11.0 at 8 days during storage.
Table 5 different pressures ultra high pressure treatment and the physics of untreated cranberry juice and the result of chemical quality
With a in a line, b, c value represents the significant difference (p < 0.05) between different disposal.
In table 5, comparing untreated fish group, the ultra high pressure treatment of different pressures does not cause cyanine in cranberry juice
The notable change of cellulose content.And 400MPa ultra high pressure treatment is drawn ascorbic acid content in cranberry juice and is remarkably decreased.
But the conservation rate of the cranberry juice Ascorbic Acid of 500MPa and 600MPa ultra high pressure treatment is all more than 96%.
Embodiment 3
Purpose: the different dwell time impacts on cranberry juice quality in detection ultra high pressure treatment.
By cranberry juice respectively by 500MPa ultra high pressure treatment 5,10 and 15min, obtain the supertension of different time
Process the result between cranberry juice storage phase (4 DEG C and 25 DEG C), pH and soluble solid (° Brix) affected,
Concrete outcome is shown in Table 6, table 7.And on color, anthocyanidin, the impact of ascorbic acid, concrete outcome is shown in Table
8。
PH and soluble solid between (4 DEG C) stored the phase by cranberry juice by the different dwell time ultra high pressure treatment of table 6
The impact of (° Brix)
PH and soluble solid between (25 DEG C) stored the phase by cranberry juice by the different dwell time ultra high pressure treatment of table 7
The impact of (° Brix)
It can be seen that the ultra high pressure treatment of 3 kinds of different dwell times does not cause Fructus Myricae rubrae from table 6, table 7
Juice pH and the group difference of soluble solid.During storing, the most do not observe that pH and solubility are solid
There is notable difference because of the different dwell time in shape thing.Illustrate that the change of dwell time can't affect Fructus Myricae rubrae
Juice pH and the change of (° Brix) pol.
The physics of table 8 initial time different pressures ultra high pressure treatment cranberry juice and the result of chemical quality
As can be seen from Table 8, for cranberry juice anthocyanidin content at the end of just processing, the different dwell times
Notable difference is not had between ultra high pressure treatment.
Claims (4)
1. the antistaling process of cranberry juice, it is characterised in that: by cranberry juice supertension under the conditions of 300MPa-600MPa
Processing, the dwell time is 5-10min；Release, is placed on 4 DEG C or 25 by the cranberry juice after ultra high pressure treatment
Store under conditions of DEG C.
2. the supertension processing technique of cranberry juice as described in claim 1, it is characterised in that: preferably exist
Ultra high pressure treatment under the conditions of 500-600MPa, dwell time 5-10min.
3. the supertension processing technique of cranberry juice as described in claim 2, it is characterised in that: preferably at 500MPa
Under the conditions of ultra high pressure treatment, dwell time 10min.
4. the supertension processing technique of cranberry juice as described in claim 1, it is characterised in that: preferably at 4 DEG C
Under the conditions of store.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510025574.9A CN105851770A (en) | 2015-01-19 | 2015-01-19 | Technology for keeping freshness of red bayberry juice |
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| CN201510025574.9A CN105851770A (en) | 2015-01-19 | 2015-01-19 | Technology for keeping freshness of red bayberry juice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669220A (en) * | 2018-04-14 | 2018-10-19 | 浙江大学 | The method of Waxberry preservation |
| CN117064029A (en) * | 2023-07-03 | 2023-11-17 | 暨南大学 | Method for improving color stability of fruit and vegetable juice beverage |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028018A (en) * | 2010-11-16 | 2011-04-27 | 浙江大学 | Waxberry preserving process based on ultra pressure technology |
| CN104839836A (en) * | 2015-05-27 | 2015-08-19 | 中国农业大学 | Method for producing grapefruit juice by employing ultra-high pressure technology |
| CN106805068A (en) * | 2016-12-21 | 2017-06-09 | 郭学斌 | A kind of method that utilization superelevation magnetic, superhigh pressure technique process Juice |
-
2015
- 2015-01-19 CN CN201510025574.9A patent/CN105851770A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028018A (en) * | 2010-11-16 | 2011-04-27 | 浙江大学 | Waxberry preserving process based on ultra pressure technology |
| CN104839836A (en) * | 2015-05-27 | 2015-08-19 | 中国农业大学 | Method for producing grapefruit juice by employing ultra-high pressure technology |
| CN106805068A (en) * | 2016-12-21 | 2017-06-09 | 郭学斌 | A kind of method that utilization superelevation magnetic, superhigh pressure technique process Juice |
Non-Patent Citations (1)
| Title |
|---|
| 林怡: "超高压加工技术对杨梅汁品质的影响", 《中国优秀硕士学位论文全文数据库》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108669220A (en) * | 2018-04-14 | 2018-10-19 | 浙江大学 | The method of Waxberry preservation |
| CN117064029A (en) * | 2023-07-03 | 2023-11-17 | 暨南大学 | Method for improving color stability of fruit and vegetable juice beverage |
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