CN105961996A - Preservative for fruit juice beverage, and preparation method of fruit juice using preservative - Google Patents
Preservative for fruit juice beverage, and preparation method of fruit juice using preservative Download PDFInfo
- Publication number
- CN105961996A CN105961996A CN201610304751.1A CN201610304751A CN105961996A CN 105961996 A CN105961996 A CN 105961996A CN 201610304751 A CN201610304751 A CN 201610304751A CN 105961996 A CN105961996 A CN 105961996A
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- China
- Prior art keywords
- fruit
- preservative
- fruit juice
- juice
- pectin
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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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
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
Abstract
The invention discloses a preservative for a fruit juice beverage. The preservative is prepared from the following components in mass-volume ratio: 0.05%-0.10%(w/v) of sodium ascorbate, 0.01%-0.03%(w/v) of pectin and 0.05-0.1%(w/v) of potassium diformate. The preservative for the fruit juice beverage disclosed by the invention has the effects of being green, safe, efficient and antiseptic. The invention further provides a preparation method of fruit juice using the preservative.
Description
Technical field
The present invention relates to food antiseptic technical field, particularly relate to a kind of fruit drink preservative and utilize the fruit juice of this preservative
Preparation method.
Background technology
Along with the raising of people's living standard, fruit drink becomes an indispensable part in meals.Especially because fruit juice
And rich in antioxidant contents such as the vitamin in fruit and vegetable, anthocyanidin, carotenoid in beverage, often drink fruit juice is also made
Important a kind of mode for body-care.Owing to fruit juice is rich in substantial amounts of nutrient substance, also provide good to microbial growth
Good nutritional condition.Although many fruit juice clearly mark needs and store under whole low temperature cold chain condition, but China's Cold Chain Logistics
The weakness of condition, and consumption terminal hardware condition level is relatively low, fruit juice microorganism exceeds standard and there is potential danger.Food is prevented
Rotten agent is used for preventing food because of microbial deterioration, improves food preservation performance, extends effective period of food quality and the food that uses
Product additive.Its Main Function is the breeding of suppression microorganism in food, it is ensured that the safety of food.China allows at present
The preservative added in beverage has benzoic acid and sorbic acid, and its usage amount respectively is the maximum use in the beverage directly drunk
Amount is 0.2 g/kg, and 0.6 g/kg.Human body is had necessarily by the most of preservative currently used due to these
Toxicity, once excess can to health produce harm.Therefore, people did not the most stop for preservative efficient, safe
Exploration.
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 Novel fruit juice beverage preservative green, safe and efficient.
In order to realize according to object of the present invention and further advantage, it is provided that a kind of fruit drink preservative, its by according to
The following components that mass volume ratio calculates is made: sodium ascorbate 0.05%-0.10% (w/v), pectin 0.01%-0.03% (w/v)
And Potassium biformate 0.05-0.1% (w/v).
Preferably, it is made up of the following components calculating according to mass volume ratio: sodium ascorbate 0.10% (w/v), pectin
0.03% (w/v) and Potassium biformate 0.1% (w/v).
Present invention also offers a kind of fruit juice preparation method utilizing described fruit drink preservative, it comprises the following steps:
Step one, selects fresh fruit and cleans;
Step 2, squeezes the juice;
Step 3, squeezeding juice crosses 50 mesh gauzes once;
Step 4, adds described fruit drink preservative, and wherein said fruit drink preservative is made up of following component: anti-bad
Hematic acid sodium 0.05%-0.10% (w/v), pectin 0.01%-0.03% (w/v) and Potassium biformate 0.05-0.1% (w/v);
Step 5, fill;
Step 6,100 DEG C of pasteurize 10min, cold water drip washing 10s.
Preferably, in described step one, described fresh fruit include Fructus Citri junoris, Fructus Mali pumilae, pears, Fructus Musae, Fructus Citri tangerinae, Citrullus vulgaris,
One or more in Hylocereus undatus, Fructus Chaenomelis and hami melon.
Preferably, in described step 2, described in squeeze the juice and specifically include: take fresh fruit 100 parts by weight, add
Frozen water 50 parts mixes, and pulverizes 10-15min in the pulverizer that rotating speed is 1000r/min.
Preferably, in described step 5, during fill, the bottle selecting volume to be 450ml-550ml carries out fill.
Preferably, the temperature of cold water described in described step 6 is subzero 4 DEG C-0 DEG C.
Preferably, in described step 2 before squeezing the juice, carry out microwave, temperature by being placed in microwave oven after fruit stripping and slicing
Controlling at 200 DEG C, the time is 2-3s.
The present invention at least includes following beneficial effect: in fruit drink preservative of the present invention, adds the dioctyl phthalate of specified quantitative
Potassium, described Potassium biformate is the mixture of potassium formate and formic acid, be currently used primarily in promotion growth of animal, reduce young stock diarrhoea,
Reduce the aspect such as environmental pollution and minimizing animal foods drug residue to play a significant role, there is green, the advantage of safety.
Being decomposed into formic acid, potassium formate and potassium owing to Potassium biformate enters in gastrointestinal tract, formic acid has extremely strong antimicrobial effect,
Non-dissociative type formic acid can pass bacteria cell wall, makes PH decline intracellular, reduces or suppress the activity of desmoenzyme, broken
Bad nutrition movement system, therefore has certain effect to microbial reproduction.The use of Potassium biformate as green, safety,
Efficient fruit-juice and beverage preservatives have huge potentiality.The present invention utilizes Potassium biformate as preventing in fruit juice first
Rotten agent uses, and has good antimicrobial effect, the advantage that usage amount is low.Fruit drink preservative of the present invention, utilizes 0.05-0.1%
(w/v) Potassium biformate coordinates a certain amount of sodium ascorbate and pectin, and wherein pectin enhances Potassium biformate and fruit juice
The most fused so that Potassium biformate can give full play to the effect of its suppression antibacterial.Fruit drink preservative of the present invention profit
With Potassium biformate, anti-ization hematic acid sodium and the synergism of pectin, fully the growing of antibacterial in suppression fruit juice, extends depositing of fruit juice
Put the time.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part also will be by the present invention
Research and practice and be understood by the person skilled in the art.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, to make those skilled in the art with reference to description word
Can implement according to this.
Should be appreciated that used herein such as " have ", " comprising " and " including " term are not precluded from one or many
Other element individual or the existence of a combination thereof or interpolation.
Fruit drink preservative of the present invention, it is made up of the following components calculating according to mass volume ratio: sodium ascorbate
0.05%-0.10% (w/v), pectin 0.01%-0.03% (w/v) and Potassium biformate 0.05-0.1% (w/v).
Embodiment 1
Fruit drink preservative of the present invention is made up of the following components calculating according to mass volume ratio: sodium ascorbate
0.05% (w/v), pectin 0.01% (w/v) and Potassium biformate 0.05% (w/v).
Embodiment 2
Fruit drink preservative of the present invention is made up of the following components calculating according to mass volume ratio: sodium ascorbate
0.09% (w/v), pectin 0.02% (w/v) and Potassium biformate 0.08% (w/v).
Embodiment 3
Fruit drink preservative of the present invention is made up of the following components calculating according to mass volume ratio: sodium ascorbate
0.10% (w/v), pectin 0.03% (w/v) and Potassium biformate 0.1% (w/v).
Embodiment 4
Fruit drink preservative of the present invention is made up of the following components calculating according to mass volume ratio: sodium ascorbate
0.10% (w/v), pectin 0.03% (w/v) and Potassium biformate 0% (w/v).
Present invention also offers a kind of fruit juice preparation method utilizing described fruit drink preservative, it comprises the following steps:
Step one, selects fresh fruit and cleans;
Step 2, squeezes the juice;
Step 3, squeezeding juice crosses 50 mesh gauzes once;
Step 4, adds described fruit drink preservative, and wherein said fruit drink preservative is made up of following component: anti-bad
Hematic acid sodium 0.05%-0.10% (w/v), pectin 0.01%-0.03% (w/v) and Potassium biformate 0.05-0.1% (w/v);
Step 5, fill;
Step 6,100 DEG C of pasteurize 10min, cold water drip washing 10s.
Wherein in an embodiment, in described step one, described fresh fruit includes Fructus Citri junoris, Fructus Mali pumilae, pears, Fructus Musae, Fructus Citri tangerinae
One or more in son, Citrullus vulgaris, Hylocereus undatus, Fructus Chaenomelis and hami melon.Certainly, described fruit also includes squeezing the juice
Other types of fruits.
Wherein in an embodiment, in described step 2, described in squeeze the juice and specifically include: take fresh fruit by weight
100 parts, add frozen water 50 parts and mix, the pulverizer that rotating speed is 1000r/min is pulverized 10-15min.Use
Frozen water one can reduce the temperature in crushing process, it is to avoid the too high mouthfeel affecting fruit juice of temperature;Two is can to accelerate in fruit
The fracture of fiber so that fruit juice is more uniform.Wherein in an embodiment, described step 2 is additionally included in before squeezing the juice,
Carrying out microwave by being placed in microwave oven after fruit stripping and slicing, temperature controls at 200 DEG C, and the time is 2-3s.Carry out before squeezing the juice
Quickly microwave treatment, can be by the killing bacteria of fruit surface, it is also possible to fresh fruit cell is carried out preliminarily softened, it is simple to squeeze
Juice is more uniform.
Wherein in an embodiment, in described step 5, during fill, the bottle selecting volume to be 450ml-550ml is carried out
Fill.Lay the foundation for follow-up pasteurization.
Wherein in an embodiment, the temperature of cold water described in described step 6 is subzero 4 DEG C-0 DEG C.Ensureing that fruit juice is equal
On the premise of even, fast cooling, strengthen the usefulness of fruit drink preservative.
Below by effectively suppression such as 37 DEG C breaking tests of Experiment on Microbiology, bacterial parasite colony growth feelings in detection fruit juice
Condition.Select fresh Fructus Citri junoris, utilize fruit juice preparation method of the present invention, be prepared into orange juice, select described orange juice to carry out 37 DEG C
Breaking test, when 1 day, 10 days, 20 days and 30 days, observes fruit juice bacterial parasite colony growth situation record.
The results are shown in Table 1:
37 degree of table 1 fruit juice parasitic bacteria situation (CFU/ml)
Specific embodiment | 1 day | 10 days | 20 days | 30 days |
Embodiment 1 | 30 | 48 | 75 | 98 |
Embodiment 2 | 25 | 45 | 73 | 95 |
Embodiment 3 | 21 | 48 | 69 | 93 |
Embodiment 4 | 32 | 70 | 110 | 157 |
Deposit experiment, bacterial parasite colony growth situation in detection fruit juice for such as 4 DEG C.Select fresh apple, utilize institute of the present invention
State fruit juice preparation method, be prepared into Sucus Mali pumilae, select described orange juice to carry out 37 DEG C of breaking tests, respectively at 1 day, 25 days,
When 57 days and 85 days, observe fruit juice bacterial parasite colony growth situation record.The results are shown in Table 2:
4 degree of table 2 fruit juice parasitic bacteria situation (CFU/ml)
Specific embodiment | 1 day | 25 days | 57 days | 85 days |
Embodiment 1 | 29 | 51 | 71 | 99 |
Embodiment 2 | 24 | 48 | 75 | 94 |
Embodiment 3 | 22 | 51 | 71 | 90 |
Embodiment 4 | 33 | 67 | 120 | 153 |
As can be seen from the table, in 37 DEG C of breaking tests, add fruit juice prepared by fruit drink preservative of the present invention
Can place 1 month at 37 DEG C.Additionally by it is demonstrated experimentally that this fruit juice can be placed 3 months in 0-4 DEG C.
Although embodiment of the present invention are disclosed as above, but it is not restricted in description and embodiment listed utilization,
It can be applied to various applicable the field of the invention completely, for those skilled in the art, is easily achieved
Amendment additionally, therefore under the general concept limited without departing substantially from claim and equivalency range, the present invention is not limited to spy
Fixed details and shown here as with describe embodiment.
Claims (8)
1. a fruit drink preservative, it is characterised in that be made up of the following components calculating according to mass volume ratio: anti-
Bad hematic acid sodium 0.05%-0.10% (w/v), pectin 0.01%-0.03% (w/v) and Potassium biformate 0.05-0.1% (w/v).
2. fruit drink preservative as claimed in claim 1, it is characterised in that by calculate according to mass volume ratio with
Lower component is made: sodium ascorbate 0.10% (w/v), pectin 0.03% (w/v) and Potassium biformate 0.1% (w/v).
3. a fruit juice preparation method for utilization fruit drink preservative as described in any one of claim 1-2, its feature
It is, comprises the following steps:
Step one, selects fresh fruit and cleans;
Step 2, squeezes the juice;
Step 3, squeezeding juice crosses 50 mesh gauzes once;
Step 4, adds described fruit drink preservative, and wherein said fruit drink preservative is made up of following component: anti-bad
Hematic acid sodium 0.05%-0.10% (w/v), pectin 0.01%-0.03% (w/v) and Potassium biformate 0.05-0.1% (w/v);
Step 5, fill;
Step 6,100 DEG C of pasteurize 10min, cold water drip washing 10s.
4. fruit juice preparation method as claimed in claim 3, it is characterised in that in described step one, described fresh fruit
Including one or more in Fructus Citri junoris, Fructus Mali pumilae, pears, Fructus Musae, Fructus Citri tangerinae, Citrullus vulgaris, Hylocereus undatus, Fructus Chaenomelis and hami melon.
5. fruit juice preparation method as claimed in claim 3, it is characterised in that in described step 2, described in squeeze the juice concrete
Including: take fresh fruit 100 parts by weight, add frozen water 50 parts and mix, be 1000r/min's at rotating speed
Pulverizer is pulverized 10-15min.
6. fruit juice preparation method as claimed in claim 3, it is characterised in that in described step 5, during fill, select
Volume is that the bottle of 450ml-550ml carries out fill.
7. fruit juice preparation method as claimed in claim 3, it is characterised in that the temperature of cold water described in described step 6
For subzero 4 DEG C-0 DEG C.
8. fruit juice preparation method as claimed in claim 3, it is characterised in that in described step 2 before squeezing the juice, will
Being placed in microwave oven after fruit stripping and slicing and carry out microwave, temperature controls at 200 DEG C, and the time is 2-3s.
Priority Applications (1)
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CN201610304751.1A CN105961996A (en) | 2016-05-10 | 2016-05-10 | Preservative for fruit juice beverage, and preparation method of fruit juice using preservative |
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CN201610304751.1A CN105961996A (en) | 2016-05-10 | 2016-05-10 | Preservative for fruit juice beverage, and preparation method of fruit juice using preservative |
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CN201610304751.1A Pending CN105961996A (en) | 2016-05-10 | 2016-05-10 | Preservative for fruit juice beverage, and preparation method of fruit juice using preservative |
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Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103444862A (en) * | 2013-05-08 | 2013-12-18 | 南京年吉冷冻食品有限公司 | Preparation method of preservative for water rice |
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2016
- 2016-05-10 CN CN201610304751.1A patent/CN105961996A/en active Pending
Patent Citations (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103444862A (en) * | 2013-05-08 | 2013-12-18 | 南京年吉冷冻食品有限公司 | Preparation method of preservative for water rice |
Non-Patent Citations (5)
Title |
---|
于新 等: "《天然食品添加剂》", 31 March 2014, 中国轻工业出版社 * |
刘瑞山 等: "金桔柠檬橙复合果汁饮料的研制", 《食品工业》 * |
汉斯-乌尔里希.格里姆 等: "《"色香味"的陷阱》", 31 July 2015, 重庆大学出版社 * |
王德犇 等: "二甲酸钾的作用机理及其在猪生产中的应用", 《中国畜牧兽医》 * |
马桃林 等: "《包装技术》", 30 September 2009, 武汉大学出版社 * |
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Application publication date: 20160928 |