CN107568520B - Preparation method of strawberry juice - Google Patents

Preparation method of strawberry juice Download PDF

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Publication number
CN107568520B
CN107568520B CN201710648235.5A CN201710648235A CN107568520B CN 107568520 B CN107568520 B CN 107568520B CN 201710648235 A CN201710648235 A CN 201710648235A CN 107568520 B CN107568520 B CN 107568520B
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strawberry juice
strawberry
strawberries
juice
enzymolysis
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CN107568520A (en
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刘伟
宋弋
王志东
林琼
张洁
吴杰
解新方
关文强
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Institute of Food Science and Technology of CAAS
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Institute of Food Science and Technology of CAAS
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Abstract

The invention discloses a preparation method of strawberry juice, which comprises the following steps of removing the fruit stalks and fruit bases of strawberries, and cleaning; protecting color; adding drinking water and crushing; after ultrasonic treatment, adding pectinase and cellulase for enzymolysis; squeezing, filtering, degassing and homogenizing the strawberry pulp subjected to enzymolysis to obtain strawberry juice; then adding granulated sugar, citric acid, apple pectin, vitamin C and lactein into the strawberry juice; homogenizing the blended strawberry juice, sterilizing through ultrahigh pressure homogenization, and then carrying out aseptic filling to obtain a strawberry juice product. The strawberry juice prepared by the process and the formula has the advantages of high strawberry juice yield, less nutrient loss, prominent strawberry aroma, bright red color, mellow taste, proper sour and sweet taste, no suspension and layering phenomena, no preservative addition and long storage time.

Description

Preparation method of strawberry juice
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a preparation method of strawberry juice.
Background
Strawberry is rich in nutritive value, is known as 'fruit queen', and contains abundant nutritive substances such as vitamin C, vitamin A, vitamin E, vitamin PP, vitamin B1, vitamin B2, carotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, folic acid, iron, calcium, ellagic acid, anthocyanin and the like. In recent years, the yield of the domestic strawberries is rapidly increased, but the strawberries are not easy to store, mainly fresh food is picked, the waste and the loss are very large due to untimely sale every year, the industrial scale and the development are restricted, and the development of a novel strawberry processing mode and technology can promote the extension of an industrial chain and break through the development bottleneck.
At present, although the types of all strawberry juice and beverages sold on the market are various, most of the strawberry juice and beverages are prepared by compounding strawberry raw juice, food additives, edible essence, preservatives and the like. For example, chinese patent CN201210031319.1 relates to a strawberry juice and its preparation method; chinese patent CN201410750887.6 relates to a method for preparing fermented strawberry juice with dietetic therapy effect; chinese patent CN201510538034.0 relates to a nutrient syrup using strawberry juice as main ingredient and its preparation method; chinese patent CN201610629958.6 relates to a dendrobium strawberry juice and a preparation method thereof; chinese patent CN201510804877.0 relates to a method for preparing strawberry juice. The methods relate to the proportion of the strawberries and other raw materials and the fermentation method, but the sterilization mode of action is not involved. The commercially available fruit juice or beverage is generally sterilized by high temperature instant sterilization, which is mainly to heat and sterilize food directly or indirectly by water or steam. However, the high temperature effect of the heat sterilization process causes the color, flavor, texture and nutrients of the food to be changed or lost to a large extent. Along with the improvement of the quality of life and consumption level of people, safe, nutritional and fresh food is increasingIs popular in the market. The strawberry juice beverage is prepared by adding additives such as monascus red and edible essence to supplement the color and aroma of strawberry juice. The application of ultrasonic technology in the food field is mainly divided into two categories according to energy intensity: low intensity ultrasound techniques and high intensity ultrasound techniques. Low intensity ultrasound uses energy levels (typically less than 1 wcm)-2). Ultrasonic waves in this intensity range do not cause a biological destruction of the medium as they pass through the system due to their low energy. However, high intensity ultrasound is often used because of its high energy (typically 10 to l00 wcm)-2) Ultrasound in this energy intensity range is sufficient to physically cleave the medium and accelerate certain chemical reactions. Strawberry jam is first treated by high intensity ultrasonic disruption to break strawberry cells, and then enzymolyzed with pectinase and cellulase.
The ultrahigh pressure homogenization is a non-thermal processing technology, fluid materials are processed through a homogenizer, the particle size of the materials is reduced, the stability of products is improved, layering and flocculation of emulsion are avoided, and the ultrahigh pressure homogenization has the functions of sterilization and enzyme inactivation. The apple pectin has a special structure, and the structure of the apple pectin is not changed after ultrahigh-pressure homogenization, so that the apple pectin can be used for improving the stability of strawberry juice. Through blending the components and pH of the juice, the microorganisms in the strawberry juice can be effectively killed by ultrahigh-pressure homogenization, the shelf life is prolonged, and meanwhile, the nutritional ingredients and the fragrance of the strawberries are kept to the maximum extent.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention has the following aims: the formula and the processing method of the strawberry juice can improve the juice yield of the strawberries, reduce the loss of nutrient components, improve the stability of the strawberry juice and prolong the storage time.
Another object of the present invention is to provide a method for increasing the juice yield of strawberries.
The invention also aims to provide a color protection formula of the strawberry juice, and a formula for inhibiting the degradation of anthocyanin in the strawberry juice.
It is a further object of the present invention to provide a non-heat sterilizable formula and conditions for strawberry juice.
The invention provides a preparation method of strawberry juice, which comprises the following steps:
1) removing stems and pedicles of strawberries, cleaning and draining;
2) soaking the strawberries in a color protection liquid for 6-9 min, wherein the color protection liquid comprises the following components: 0.2-0.5% (w/v) of citric acid, 0.2-0.8% (w/v) of ascorbic acid, 0.2-0.8% (w/v) of zinc chloride, 0.08-0.14% (w/v) of glucose oxidase, and 0.3-0.6% (w/v) of melatonin;
3) adding the color-protected strawberries into drinking water, and crushing the strawberries into 1/10-1/8 of whole strawberries;
4) carrying out ultrasonic treatment on the crushed strawberries, wherein the power is 100-150W, the frequency is 20-24 kHz, and the time is 20-30 min;
5) adding pectinase and cellulase into the strawberries subjected to ultrasonic treatment for enzymolysis, wherein the addition amount of the pectinase is 0.04-0.06% (w/v), the addition amount of the cellulase is 0.02-0.03% (w/v), the pH value of the enzymolysis is 4-4.5, the temperature of the enzymolysis is 40-45 ℃, and the enzymolysis time is 50-60 min;
6) squeezing the strawberries subjected to enzymolysis to obtain strawberry juice, and carrying out centrifugal filtration on the strawberry juice by adopting a screen;
7) vacuum degassing and homogenizing the filtered strawberry juice, wherein the homogenizing pressure is 20-40 MPa, and the vacuum degree of vacuum degassing is 60-80 kPa;
8) adding white granulated sugar, citric acid, apple pectin, vitamin C and lactein into the strawberry juice to prepare the strawberry juice;
9) sterilization
9-1) carrying out primary high-pressure homogenizing sterilization on the strawberry juice, wherein the pressure is 130-150 MPa, and the material inlet temperature is 50-60 ℃;
9-2) freezing the strawberry juice at the temperature of-35 to-20 ℃ for 2 to 4 hours;
9-3) placing the frozen strawberry juice in a microwave heater for microwave radiation treatment, unfreezing the strawberry juice, and raising the temperature to 25-65 ℃;
9-4) carrying out secondary high-pressure homogenizing sterilization on the heated strawberry juice, wherein the pressure is 180-200 MPa, and the material inlet temperature is 70-80 ℃;
10) and cooling the strawberry juice subjected to the second high-pressure homogenization to 1-5 ℃ and packaging.
The preferred scheme is as follows: and step 3, adding the color-protected strawberries into drinking water, and then crushing the strawberries, wherein the adding amount of the drinking water is 20-25% of the weight of the strawberries.
The preferred scheme is as follows: in the step 8, white granulated sugar is added to enable the sugar degree of the strawberry juice to be 10-12 DEG Brix, citric acid is added to enable the pH of the strawberry juice to be 2.9-3.2, the addition amount of apple pectin is 0.8-1% (w/v), the addition amount of vitamin C is 0.1-0.2% (w/v), and the addition amount of lactein is 0.8-1% (w/v).
The preferred scheme is as follows: the packaging material of the strawberry juice is glass, plastic or ceramic.
The invention has the following beneficial effects:
1. after being subjected to ultrasonic treatment, the strawberry can destroy the cell wall structure of the strawberry, and the enzymolysis efficiency of pectinase and cellulase is improved;
2. the stability of anthocyanin in the strawberry juice in the sterilization process can be improved by adding apple pectin in the strawberry juice blending process, the pH of the strawberry juice is adjusted by citric acid, and the sterilization efficiency of ultrahigh-pressure homogenization can be improved by adding lactein;
3. the aroma and the nutrient components such as vitamin C, anthocyanin and the like in the strawberry juice can be retained to the maximum extent through ultrahigh pressure homogenization sterilization, simultaneously the microorganisms of the strawberry juice are effectively killed, the quality guarantee period of the strawberry juice is prolonged, and no chemical additive is introduced in the processing process.
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FIG. 1 is a block flow diagram of the present invention.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
The embodiment provides a preparation method of strawberry juice, which comprises the following steps:
1) removing stems and pedicles of strawberries, cleaning and draining;
2) soaking strawberries in a color protection solution for 6min, wherein the color protection solution comprises the following components: citric acid 0.2% (w/v), ascorbic acid 0.2% (w/v), zinc chloride 0.2% (w/v), glucose oxidase 0.08% (w/v) and melatonin 0.3% (w/v);
3) adding the color-protected strawberries into drinking water, and crushing the strawberries into 1/10 pieces of whole strawberries, wherein the addition amount of the drinking water is 20% of the weight of the strawberries;
4) carrying out ultrasonic treatment on the crushed strawberries, wherein the power is 100W, the frequency is 24kHz, and the time is 20 min;
5) adding pectinase and cellulase into the strawberry subjected to ultrasonic treatment for enzymolysis, wherein the addition amount of the pectinase is 0.04% (w/v), the addition amount of the cellulase is 0.02% (w/v), the pH value of the enzymolysis is 4, the enzymolysis temperature is 40 ℃, and the enzymolysis time is 50 min;
6) squeezing the strawberries subjected to enzymolysis to obtain strawberry juice, and carrying out centrifugal filtration on the strawberry juice by adopting a screen;
7) vacuum degassing and homogenizing the filtered strawberry juice, wherein the homogenizing pressure is 20MPa, and the vacuum degree of the vacuum degassing is 60 kPa;
8) adding white granulated sugar, citric acid, apple pectin, vitamin C and lactein into strawberry juice to prepare the strawberry juice, adding the white granulated sugar to ensure that the sugar degree of the strawberry juice is 10 DEG Brix, adding the citric acid to ensure that the pH of the strawberry juice is 2.9, wherein the addition amount of the apple pectin is 0.8% (w/v), the addition amount of the vitamin C is 0.1% (w/v), and the addition amount of the lactein is 0.8% (w/v);
9) sterilization
9-1) carrying out primary high-pressure homogenizing sterilization on the strawberry juice, wherein the pressure is 130MPa, and the material inlet temperature is 50 ℃;
9-2) freezing the strawberry juice at-35 ℃ for 2 h;
9-3) placing the frozen strawberry juice in a microwave heater for microwave radiation treatment, unfreezing the strawberry juice, and raising the temperature to 25 ℃;
9-4) carrying out secondary high-pressure homogenizing sterilization on the heated strawberry juice, wherein the pressure is 180MPa, and the material inlet temperature is 70 ℃;
10) and cooling the strawberry juice subjected to the secondary high-pressure homogenization to 1 ℃ for packaging, wherein the packaging material of the strawberry juice is glass, plastic or ceramic.
The strawberry juice prepared by the embodiment has bright color, proper sour and sweet taste, no precipitate and nutrient components: each 100ml of the food contains 1800kJ of energy, 8.1g of protein, 15mg of sodium, 12 g of vitamin C12mg and 25g of carbohydrate. The shelf life is 3 months at normal temperature and 11 months in cold storage.
Example 2
The embodiment provides a preparation method of strawberry juice, which comprises the following steps:
1) removing stems and pedicles of strawberries, cleaning and draining;
2) soaking the strawberries in color protection liquid for 9min, wherein the color protection liquid comprises the following components: citric acid 0.5% (w/v), ascorbic acid 0.8% (w/v), zinc chloride 0.8% (w/v), glucose oxidase 0.14% (w/v) and melatonin 0.6% (w/v);
3) adding the color-protected strawberries into drinking water, and crushing the strawberries into 1/8 pieces of whole strawberries, wherein the addition amount of the drinking water is 25 percent of the weight of the strawberries;
4) carrying out ultrasonic treatment on the crushed strawberries, wherein the power is 150W, the frequency is 20kHz, and the time is 30 min;
5) adding pectinase and cellulase into the strawberry subjected to ultrasonic treatment for enzymolysis, wherein the addition amount of the pectinase is 0.06% (w/v), the addition amount of the cellulase is 0.03% (w/v), the pH value of the enzymolysis is 4.5, the enzymolysis temperature is 45 ℃, and the enzymolysis time is 60 min;
6) squeezing the strawberries subjected to enzymolysis to obtain strawberry juice, and carrying out centrifugal filtration on the strawberry juice by adopting a screen;
7) vacuum degassing and homogenizing the filtered strawberry juice, wherein the homogenizing pressure is 40MPa, and the vacuum degree of vacuum degassing is 80 kPa;
8) adding white granulated sugar, citric acid, apple pectin, vitamin C and lactein into strawberry juice to prepare the strawberry juice, adding the white granulated sugar to ensure that the sugar degree of the strawberry juice is 12 DEG Brix, adding the citric acid to ensure that the pH of the strawberry juice is 3.2, wherein the addition amount of the apple pectin is 1% (w/v), the addition amount of the vitamin C is 0.2% (w/v), and the addition amount of the lactein is 1% (w/v);
9) sterilization
9-1) carrying out primary high-pressure homogenizing sterilization on the strawberry juice, wherein the pressure is 150MPa, and the material inlet temperature is 60 ℃;
9-2) freezing the strawberry juice at-20 ℃ for 4 h;
9-3) placing the frozen strawberry juice in a microwave heater for microwave radiation treatment, unfreezing the strawberry juice, and raising the temperature to 65 ℃;
9-4) carrying out secondary high-pressure homogenizing sterilization on the heated strawberry juice, wherein the pressure is 200MPa, and the material inlet temperature is 80 ℃;
10) and cooling the strawberry juice subjected to the secondary high-pressure homogenization to 5 ℃ for packaging, wherein the packaging material of the strawberry juice is glass, plastic or ceramic.
The strawberry juice prepared by the embodiment has bright color, proper sour and sweet taste, no precipitate and nutrient components: each 100ml of the food contains 1900kJ of energy, 9g of protein, 16mg of sodium, vitamin C17mg and 23g of carbohydrate. The shelf life is 3.5 months at normal temperature and 12 months in refrigeration.
Example 3
The embodiment provides a preparation method of strawberry juice, which comprises the following steps:
1) removing stems and pedicles of strawberries, cleaning and draining;
2) soaking the strawberries in a color protection solution for 7min, wherein the color protection solution comprises the following components: citric acid 0.3% (w/v), ascorbic acid 0.4% (w/v), zinc chloride 0.4% (w/v), glucose oxidase 0.10% (w/v) and melatonin 0.4% (w/v);
3) adding the color-protected strawberries into drinking water, and crushing the strawberries into 1/9 pieces of whole strawberries, wherein the addition amount of the drinking water is 21 percent of the weight of the strawberries;
4) carrying out ultrasonic treatment on the crushed strawberries, wherein the power is 120W, the frequency is 21kHz, and the time is 22 min;
5) adding pectinase and cellulase into the strawberry subjected to ultrasonic treatment for enzymolysis, wherein the addition amount of the pectinase is 0.05% (w/v), the addition amount of the cellulase is 0.02% (w/v), the pH value of the enzymolysis is 4.1, the enzymolysis temperature is 42 ℃, and the enzymolysis time is 51 min;
6) squeezing the strawberries subjected to enzymolysis to obtain strawberry juice, and carrying out centrifugal filtration on the strawberry juice by adopting a screen;
7) vacuum degassing and homogenizing the filtered strawberry juice, wherein the homogenizing pressure is 22MPa, and the vacuum degree of vacuum degassing is 62 kPa;
8) adding white granulated sugar, citric acid, apple pectin, vitamin C and lactein into strawberry juice to prepare the strawberry juice, adding the white granulated sugar to ensure that the sugar degree of the strawberry juice is 11 DEG Brix, adding the citric acid to ensure that the pH of the strawberry juice is 3.0, wherein the addition amount of the apple pectin is 0.85% (w/v), the addition amount of the vitamin C is 0.12% (w/v), and the addition amount of the lactein is 0.85% (w/v);
9) sterilization
9-1) carrying out primary high-pressure homogenizing sterilization on the strawberry juice, wherein the pressure is 135MPa, and the material inlet temperature is 52 ℃;
9-2) freezing the strawberry juice at-30 ℃ for 2.5 h;
9-3) placing the frozen strawberry juice in a microwave heater for microwave radiation treatment, unfreezing the strawberry juice, and raising the temperature to 30 ℃;
9-4) carrying out secondary high-pressure homogenizing sterilization on the heated strawberry juice, wherein the pressure is 185MPa, and the material inlet temperature is 75 ℃;
10) and cooling the strawberry juice subjected to the secondary high-pressure homogenization to 2 ℃ for packaging, wherein the packaging material of the strawberry juice is glass, plastic or ceramic.
The strawberry juice prepared by the embodiment has bright color, proper sour and sweet taste, no precipitate and nutrient components: each 100ml of the food contains 1850kJ of energy, 8.5g of protein, 15mg of sodium, vitamin C17mg and 21g of carbohydrate. The shelf life is 3.2 months at normal temperature and 11.5 months in cold storage.
Example 4
The embodiment provides a preparation method of strawberry juice, which comprises the following steps:
1) removing stems and pedicles of strawberries, cleaning and draining;
2) soaking the strawberries in color protection liquid for 9min, wherein the color protection liquid comprises the following components: citric acid 0.4% (w/v), ascorbic acid 0.7% (w/v), zinc chloride 0.6% (w/v), glucose oxidase 0.11% (w/v) and melatonin 0.5% (w/v);
3) adding the color-protected strawberries into drinking water, and crushing the strawberries into 1/9 pieces of whole strawberries, wherein the addition amount of the drinking water is 24 percent of the weight of the strawberries;
4) carrying out ultrasonic treatment on the crushed strawberries, wherein the power is 140W, the frequency is 21kHz, and the time is 29 min;
5) adding pectinase and cellulase into the strawberry subjected to ultrasonic treatment for enzymolysis, wherein the addition amount of the pectinase is 0.05% (w/v), the addition amount of the cellulase is 0.025% (w/v), the enzymolysis pH is 4.4, the enzymolysis temperature is 44 ℃, and the enzymolysis time is 58 min;
6) squeezing the strawberries subjected to enzymolysis to obtain strawberry juice, and carrying out centrifugal filtration on the strawberry juice by adopting a screen;
7) vacuum degassing and homogenizing the filtered strawberry juice, wherein the homogenizing pressure is 35MPa, and the vacuum degree of the vacuum degassing is 75 kPa;
8) adding white granulated sugar, citric acid, apple pectin, vitamin C and lactein into strawberry juice to prepare the strawberry juice, adding the white granulated sugar to ensure that the sugar degree of the strawberry juice is 11 DEG Brix, adding the citric acid to ensure that the pH of the strawberry juice is 3.1, wherein the addition amount of the apple pectin is 0.9% (w/v), the addition amount of the vitamin C is 0.2% (w/v), and the addition amount of the lactein is 1% (w/v);
9) sterilization
9-1) carrying out primary high-pressure homogenizing sterilization on the strawberry juice, wherein the pressure is 145MPa, and the material inlet temperature is 58 ℃;
9-2) freezing the strawberry juice at-25 ℃ for 3.5 h;
9-3) placing the frozen strawberry juice in a microwave heater for microwave radiation treatment, unfreezing the strawberry juice, and raising the temperature to 55 ℃;
9-4) carrying out secondary high-pressure homogenizing sterilization on the heated strawberry juice, wherein the pressure is 1960MPa, and the material inlet temperature is 79 ℃;
10) and cooling the strawberry juice subjected to the secondary high-pressure homogenization to 4 ℃ for packaging, wherein the packaging material of the strawberry juice is glass, plastic or ceramic.
The strawberry juice prepared by the embodiment has bright color, proper sour and sweet taste, no precipitate and nutrient components: each 100ml of the beverage contains energy 1880kJ, protein 8.9g, sodium 16mg, vitamin C17mg and carbohydrate 21 g. The shelf life is 3.4 months at normal temperature and 11.9 months in cold storage.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.

Claims (4)

1. A preparation method of strawberry juice is characterized by comprising the following steps:
1) removing stems and pedicles of strawberries, cleaning and draining;
2) soaking the strawberries in a color protection liquid for 6-9 min, wherein the color protection liquid comprises the following components: 0.2-0.5% (w/v) of citric acid, 0.2-0.8% (w/v) of ascorbic acid, 0.2-0.8% (w/v) of zinc chloride, 0.08-0.14% (w/v) of glucose oxidase, and 0.3-0.6% (w/v) of melatonin;
3) adding the color-protected strawberries into drinking water, and crushing the strawberries into 1/10-1/8 of whole strawberries;
4) carrying out ultrasonic treatment on the crushed strawberries, wherein the power is 100-150W, the frequency is 20-24 kHz, and the time is 20-30 min;
5) adding pectinase and cellulase into the strawberries subjected to ultrasonic treatment for enzymolysis, wherein the addition amount of the pectinase is 0.04-0.06% (w/v), the addition amount of the cellulase is 0.02-0.03% (w/v), the pH value of the enzymolysis is 4-4.5, the temperature of the enzymolysis is 40-45 ℃, and the enzymolysis time is 50-60 min;
6) squeezing the strawberries subjected to enzymolysis to obtain strawberry juice, and carrying out centrifugal filtration on the strawberry juice by adopting a screen;
7) vacuum degassing and homogenizing the filtered strawberry juice, wherein the homogenizing pressure is 20-40 MPa, and the vacuum degree of vacuum degassing is 60-80 kPa;
8) adding white granulated sugar, citric acid, apple pectin, vitamin C and lactein into the strawberry juice to prepare the strawberry juice;
9) sterilization
9-1) carrying out primary high-pressure homogenizing sterilization on the strawberry juice, wherein the pressure is 130-150 MPa, and the material inlet temperature is 50-60 ℃;
9-2) freezing the strawberry juice at the temperature of-35 to-20 ℃ for 2 to 4 hours;
9-3) placing the frozen strawberry juice in a microwave heater for microwave radiation treatment, unfreezing the strawberry juice, and raising the temperature to 25-65 ℃;
9-4) carrying out secondary high-pressure homogenizing sterilization on the heated strawberry juice, wherein the pressure is 180-200 MPa, and the material inlet temperature is 70-80 ℃;
10) and cooling the strawberry juice subjected to the second high-pressure homogenization to 1-5 ℃ and packaging.
2. The method for producing strawberry juice according to claim 1, wherein in step 3, the color-protected strawberry is crushed after being added to drinking water, and the amount of the drinking water added is 20% to 25% by weight of the strawberry.
3. The method for preparing strawberry juice according to claim 1, wherein white sugar is added in step 8 to adjust the sugar degree of the strawberry juice to 10-12 ° Brix, citric acid is added to adjust the pH of the strawberry juice to 2.9-3.2, the addition amount of apple pectin is 0.8-1% (w/v), the addition amount of vitamin C is 0.1-0.2% (w/v), and the addition amount of lactein is 0.8-1% (w/v).
4. The method for preparing strawberry juice according to claim 1, wherein the strawberry juice is packaged in glass, plastic or ceramic.
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