CN108244227A - A kind of preprocess method of orange - Google Patents
A kind of preprocess method of orange Download PDFInfo
- Publication number
- CN108244227A CN108244227A CN201611230934.XA CN201611230934A CN108244227A CN 108244227 A CN108244227 A CN 108244227A CN 201611230934 A CN201611230934 A CN 201611230934A CN 108244227 A CN108244227 A CN 108244227A
- Authority
- CN
- China
- Prior art keywords
- orange
- juice
- fruit
- hours
- storage environment
- Prior art date
- 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.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23L2/04—Extraction of juices
- A23L2/06—Extraction of juices from citrus fruits
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a kind of preprocess method of orange, including：With ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution soaking orange, the orange after immersion is stored in the storage environment for being placed with carbon-dioxide absorbent, alternatively, the orange after impregnating is stored in storage environment of the concentration not higher than 0.3% of carbon dioxide.This method de-bittering effect is good, easy to operate, condition is controllable, and does not influence orange juice flavor.Orange goes to squeeze the juice after this method pre-processes again, can improve quality of squeezing the juice, and reduces orange juice bitter taste, and limonin content is low in orange juice, and the basic indexs such as sugar, acid, VC, color and luster and fruit juice smell component ethyl alcohol are unaffected.
Description
Technical field
The present invention relates to a kind of pretreatment technologies of orange juice processing process, and in particular to Yi Zhongcheng, it is especially edible
Orange, preprocess method, this method de-bittering effect is good, easy to operate, condition is controllable, and does not interfere with orange juice flavor.
Orange goes to squeeze the juice after this method pre-processes again, can improve quality of squeezing the juice, and reduces orange juice bitter taste, limonin content in orange juice
It is low, and the basic indexs such as sugar, acid, VC, color and luster and fruit juice smell component ethyl alcohol are unaffected.
Background technology
In orange juice manufacture field, when edible orange especially being processed as orange juice, generally there is obvious bitter taste, this
The quality of orange juice is affected to a certain extent, so as to constrain the development of orange juice secondary industry.
The main component for causing orange juice (as from edible orange orange juice) bitter taste is lemon alkali (Limonin), also known as
Limonin.Lemon alkali is one kind of limonoid (Limonoids), it is primarily present in Rutaceae (Rutaceae) and Meliaceae
(Meliaceae) in plant, it is triterpenoid, is often existed in two forms, and one kind matches based compound for limonoid,
It is separated to identify 37 kinds；Another kind is limonoid glucoside compounds, separated to identify 21 kinds.With strong hardship
The limonoid of taste has four kinds of lemon alkali, Nomilin, Yichang element and Nomilin acid, and causes the mainly lemon alkali of orange juice bitter taste.
In general, orange class such as navel orange fresh food is without bitter taste, but bitter taste will be shown after the working processes such as squeezing the juice, sterilizing, i.e.,
So-called " delay bitter taste ".It was found that there is the reason of " delay bitter taste " mainly in acid condition and limonin D rings in orange juice
Under the catalysis of lactone hydrolase, the limonin A cyclic lactone of in the presence of fruit, non-bitter taste is transformed to strong bitterness
Lemon alkali.
The debitterizing method of orange blossom includes absorption method, enzyme process, investment, metabolic method etc..Wherein most widely used is to inhale
Attached method adsorbs the bitter principle in fruit juice using materials such as resin, activated carbons.This mode has good de-bittering effect,
But also there is suction-operated to pulp, other nutritional ingredients such as VC etc., so as to which the quality of product can be influenced.
At present, have some sweet oranges and handle the de- bitter report of metabolism through ethylene.Such as the patent of Publication No. CN1036499A
In disclose sweet orange and impregnated through ethephon (CEPHA),2-(chloroethyl) phosphonic acid and take off bitter method：Fruit is soaked using the ethephon solution of 1000-2000ppm 50-70 minutes,
Fruit is put into fruit case after draining, covered tightly with polyethylene film, in being placed at room temperature for 3-5 days.Some researches show that 2000ppm ethephon (CEPHA),2-(chloroethyl) phosphonic acids
Process chamber is gentle put 5 days after, limonin removal efficiency (removes mandarin oranges for 44.9% referring to Xu Zhongwei, Liu Xinshu, three kinds of debitterizing methods
The research of orange juice bitter taste, food and fermentation industries, 1992,4,6-16.).Maier etc. reports the ethylene gas of navel orange 20ppm
Body handles 3 hours and soaks fruit 1 hour with the ethephon (CEPHA),2-(chloroethyl) phosphonic acid of 1000ppm, is stored 5 days in 20 DEG C big Polythene Bag, navel orange lemon is bitter
Cellulose content reduces by 20.16%, and limonin content reduces about 50% (referring to Maier V.P., Brewster after storage 15 days
L.C.and Hsu A.C., Ethylene-accelerated Limonoid Metabolism in Citrus Fruits:A
Process for Reducing Juice Bitterness.Journal of Agricultural and Food
Chemistry,1973,21(3),490-495.).Also some researches show that the optimum condition of ethephon (CEPHA),2-(chloroethyl) phosphonic acid processing brocade orange is：800ppm
Fruit 50min is soaked, preservative film sealing, 15 DEG C are stored 8 days, and (referring to Liang Zejian, citrus juice takes off for limonin degradation 30% after processing
The research of bitter technology, Sichuan Agricultural University, master thesis, 2007.).
It is above-mentioned to take off bitter report about ethephon (CEPHA),2-(chloroethyl) phosphonic acid processing sweet orange, it is laboratory small lot experiment, soaks the operations such as fruit, storage
It is difficult to use in large-scale processing factory.The resting period is longer after fruit processing, generally requires the time of 5-8 days, is unfavorable for high-volume
The continuous production of orange juice production line.Fruit is stored more than room temperature after ethephon (CEPHA),2-(chloroethyl) phosphonic acid processing, not into the control of the conditions such as trip temperature, by day
Gas environmental factor is affected, it is difficult to control de-bittering effect.Fruit is loaded in fruit case and is covered with polyethylene film, and the resting period is too long
Fruit is easily made to generate anaerobic respiration, freshness declines, and generating some influences smell substance such as ethyl alcohol acetaldehyde etc. of flavor, final shadow
Ring product quality.
Therefore, it is also desirable to which developing does not influence orange juice flavor, and it is suitble to the debitterizing method of large-scale processing.
Invention content
The problem of for above-mentioned orange juice process, a kind of orange of present invention offer, especially edible orange,
Preprocess method, this method de-bittering effect is good, easy to operate, condition is controllable, and does not influence orange juice flavor.Orange passes through this method
Go to squeeze the juice again after pretreatment, can improve quality of squeezing the juice, reduce orange juice bitter taste, limonin content is low in orange juice, and sugar, acid, VC,
The basic indexs such as color and luster and fruit juice smell component ethyl alcohol are unaffected.
The present invention provides a kind of preprocess method of orange, including：
It is orange with ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution soaking, such as edible orange,
Orange after immersion is stored in the storage environment for being placed with carbon-dioxide absorbent, alternatively, the orange storage after impregnating
In the storage environment of concentration≤2% of carbon dioxide, in the storage environment for concentration≤1% for preferably storing carbon dioxide, more
It is preferred that be stored in the storage environment of concentration≤0.8% of carbon dioxide, be further preferably stored in the concentration of nitrogen dioxide≤
In 0.5% storage environment, in the storage environment for concentration≤0.3% for being still further preferably stored in carbon dioxide.
The concentration ＞ 2000ppm of optimal ethylene profit aqueous solution, such as >=3000ppm, further preferably 4000ppm~
6000ppm, more preferably 4000ppm~5000ppm.
In a preferred embodiment, the carbon-dioxide absorbent for controlling carbon dioxide can be used, be energy
The substance of enough absorbing carbon dioxides, such as alkaline matter, including sodium hydroxide, potassium hydroxide, calcium hydroxide, barium hydroxide, oxygen
Change calcium or its mixture, preferably calcium hydroxide.
Further, the placement amount of the carbon-dioxide absorbent is preferably 100~500g/m3, such as 150~450g/
m3, such as 200~400g/m3, such as 250~350g/m3, such as 200~300g/m3, such as 300~400g/m3。
In a preferred embodiment, the time that orange impregnates in ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution is 10~30 minutes, preferably
It is 15~25 minutes, further preferably 18~22 minutes, such as 20 minutes.It is dripped it is preferred that orange is placed at shady and cool ventilation after impregnating
It is stored after 5~15 minutes dry, preferably drains 8~12 minutes, such as 10 minutes.
In a preferred embodiment, the new orange taken is picked in plastic crate, can be directly placed into ethephon (CEPHA),2-(chloroethyl) phosphonic acid
It when being impregnated in aqueous solution, cuts down the number of intermediate links, fruit is avoided to collide with.
In another preferred embodiment, the temperature of the storage environment is 25 DEG C~40 DEG C, preferably 30 DEG C
~37 DEG C, more preferably 35 DEG C~37 DEG C.The time of storage is preferably 10~24 hours, further preferably 10~20 hours,
More preferably 11~18 hours, such as 12 hours, 13 hours, 15 hours or 16 hours.
In the present invention, in the orange that storage drains after ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution soaking, for the relative humidity of storage environment
It does not specially require, as long as being suitble to orange fresh-keeping, for example, relative humidity is 70~95%, preferably 80~95%, further
Preferably 85~95%, more preferably 90~95%.
In another preferred embodiment, the orange through pretreatment of the present invention is directly entered process of squeezing the juice, warp
It reaches the standard grade cleaning, the processes such as squeeze the juice, sterilize, finished product orange juice.
In the present invention, the orange is selected from navel orange, blood orange, preferably crystal sugar orange, navel orange.It is preferred that orange reaches defined maturation
Degree is harvested, and when fruit picking preferentially selects fine day fruit picking.
In the present invention, " the defined maturity " refer to orange soluble solid >=10.5%, titratable acid≤
1.0%.
In the present invention, the concentration " ppm " of ethephon (CEPHA),2-(chloroethyl) phosphonic acid refers to mass concentration, for example, 1ppm is represented in 1kg ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solutions
Contain 1mg ethephon (CEPHA),2-(chloroethyl) phosphonic acids.
In the present invention, the concentration " % " of carbon dioxide refers to percent by volume, for example, 2% represents 100cm3Contain in air
There is 2cm3Carbon dioxide.
The present invention also provides a kind of preparation method of orange juice, including：
1) orange is pre-processed using preprocess method of the present invention；
2) it squeezes the juice.
It squeezes the juice and conventional juice press method can be used, the processes such as pretreated orange is cleaned, squeezes the juice, sterilizes, finished product
Orange juice.
In a preferred embodiment, the preparation method of orange juice of the present invention, includes the following steps：
1) the orange ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution soaking of coming will be picked；
2) orange after impregnating is stored in the storage environment for being placed with carbon-dioxide absorbent, alternatively, the orange after impregnating is deposited
It is placed in the storage environment of concentration≤2% of carbon dioxide, in the storage environment for concentration≤1% for preferably storing carbon dioxide,
In the storage environment of concentration≤0.8% for being more preferably stored in carbon dioxide, it is further preferably stored in the concentration of nitrogen dioxide
In≤0.5% storage environment, in the storage environment for concentration≤0.3% for being still further preferably stored in carbon dioxide；
3) it squeezes the juice,
Wherein,
The concentration ＞ 2000ppm of the ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution, such as >=3000ppm, preferably 4000ppm~6000ppm,
Further preferably 4000ppm~5000ppm；
The time of immersion is preferably 10~30 minutes, more preferably 15~25 minutes, further preferably 18~22 minutes,
Such as 20 minutes；
It is drained 5~15 minutes it is preferred that orange is placed at shady and cool ventilation after impregnating, preferably drains 8~12 minutes, such as 10 points
Clock；
Carbon-dioxide absorbent is preferably calcium hydroxide.
The placement amount of carbon-dioxide absorbent is preferably 100~500g/m3, such as 150~450g/m3, such as 200~
400g/m3, such as 250~350g/m3, such as 200~300g/m3, such as 300~400g/m3。
The temperature of storage environment is preferably 25 DEG C~40 DEG C, further preferably 30 DEG C~37 DEG C, much further preferably from
35 DEG C~37 DEG C；The time of storage is preferably 10~24 hours, further preferably 10~20 hours, and more preferably 11~18 is small
When, such as 12 hours, 13 hours, 15 hours or 16 hours.
The present invention also provides a kind of orange juice, which is prepared by the preparation method of orange juice of the present invention.It is preferred that
Ground, the content of limonin is less than 7.5mg/L in the orange juice.
In a specific embodiment, the preprocess method of orange of the invention includes the following steps：
1st, it harvests
Raw orange reaches defined maturity and is harvested, and fruit picking selection fine day is picked, rejecting does not conform to when fruit face is without dew
Ciruela loaded in plastic crate, fills basket 2/3 or so.
2nd, ethephon (CEPHA),2-(chloroethyl) phosphonic acid leaching fruit
Orange after picking is transported to factory in time, and even basket is directly immersed in the pond of the ethephon solution containing 5000ppm (solution in pond
Do not cross fruit in basket), 20min is impregnated, the whole basket fruit after immersion is directly proposed, 10min is drained at shady and cool ventilation.By whole basket
Fruit, which is impregnated, can reduce manpower and reduce fruit damage, keep preferable fruit quality.
3rd, storage condition
The whole basket stacking of fruit after draining is positioned in sizeable storehouse, the temperature for controlling storehouse is 37 DEG C, fruit
Storage 12 hours.Gas concentration lwevel in monitoring storehouse, places carbon-dioxide absorbent calcium hydroxide, puts during fruit storage
The amount of putting is 300g/m3, control gas concentration lwevel is less than 0.3%.
4th, outbound is processed
After fruit is stored 12 hours, production line is directly entered, clean, squeeze the juice, the processes such as sterilize through reaching the standard grade, finished product is orange
Juice.Fruit indexs such as flavor and saccharic acid after storehouse storage are unaffected after testing, and fruit juice limonin content reduces apparent, orange
Juice Improving flavor.
The advantageous effects of the present invention：
The preprocess method of orange provided by the invention, suitable for reach certain maturity (soluble solid >=10.5%,
Titratable acid≤1.0%) fruit of squeezing the juice, before squeezing the juice after fruit is adopted carry out the short time processing, this method processing time is short, item
Part is controllable, can reduce orange juice bitter taste, and do not influence other nutrition of orange juice and flavor components, is suitble to the extensive line of orange juice production line
Production.After being pre-processed using this method to orange, limonin content reduces apparent in the orange juice of production, and orange juice flavor is apparent
Improve.
The preprocess method of the orange of the present invention, technique effect mainly include the following aspects with advantage：
1st, after orange picking, processing time is short, it is only necessary to handle 10~24 hours, such as 12 hours, you can be directly entered production
Line is squeezed the juice production, and the time-triggered protocol fruit of 5-8 days is generally required in existing preprocess method, takes long, is connected in factory
Increase turnover pressure in warehouse during continuous production.Long standing time can lead to the decline of taste of fruit quality, influence final orange juice
The quality of product.
2nd, in the preprocess method of existing orange, often fruit treatment conditions are not controlled accurately, such as temperature, by day
Compression ring border is affected, and different batches treatment effect differs, it is difficult to control de-bittering effect.The preprocess method essence of the orange of the present invention
Really control storage temperature, such as temperature control storehouse precise control of temperature can be used, keep the unification of storage condition.
Gas concentration lwevel when the 3rd, not stored in the preprocess method of existing orange to fruit in environment is monitored, and
It is that fruit is covered using polyethylene film, being arranged so that of long duration easily makes the excessively high influence fruit quality of gas concentration lwevel.The present invention
Orange preprocess method in increase fruit storage during carbon dioxide monitoring, place carbon-dioxide absorbent, favorably
In reducing gas concentration lwevel in environment, the generation of the substances such as fruit juice smell component ethyl alcohol is reduced, keeps the fresh flavor of orange juice.
4th, the preprocess method of orange of the invention, from fruit picking to pretreatment again to production of squeezing the juice, whole process holding is continuous,
Reduce the collsion damage of pilot process fruit with plastic crate leaching fruit processing, and easy to operate, it is time saving and energy saving.
5th, fruit is handled with the preprocess method of the orange of the present invention, the orange juice limonin content of production reduces, than not locating
Managing orange juice reduces by 36.94%, can improve quality of squeezing the juice, and reduces orange juice bitter taste, and basic indexs and the fruit juice such as sugar, acid, VC, color and luster
Smell component ethyl alcohol is unaffected.Test effect is verified through production line, and orange juice tinuous production is suitble to use.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.It is not specified in embodiment specific
Condition person, the condition suggested according to normal condition or manufacturer carry out.Reagents or instruments used without specified manufacturer is
It can be with conventional products that are commercially available.
In example below, soluble solid is with reference to GB/T 12143-2008《Beverage universaling analysis method》In standard
Defined method detection；Titratable acid is with reference to GB/T 12456-2008《The measure of total acid in food》Method specified in standard
Detection；VC is with reference to DB22/T 1824-2013《The measure high performance liquid chromatography of ascorbic acid and D-araboascorbic acid in beverage》
Method specified in standard detects；Limonin is with reference to NY/T 2011-2011《Lemon alkali content in cedra fruits and product
It measures》Method specified in standard detects；Ethanol content is with reference to GB/T 12143-2008《Beverage universaling analysis method》In standard
Defined method detection.
Embodiment 1 prepares orange juice
Select kind：Navel orange
1st, it harvests
Navel orange reaches defined maturity (soluble solid >=10.5%, titratable acid≤1.0%) and is harvested, choosing
Fine day fruit picking is selected, is picked when fruit face is without dew, rejecting does not conform to ciruela, loaded in plastic crate, fills at basket 2/3.
2nd, ethephon (CEPHA),2-(chloroethyl) phosphonic acid leaching fruit
Navel orange after picking is transported to factory in time, and even basket is directly immersed in (Chi Zhongrong in the pond of the ethephon solution containing 5000ppm
Liquid did not had fruit in basket), 20min is impregnated, the whole basket fruit after immersion is directly proposed, 10min is drained at shady and cool ventilation.It will be whole
Basket fruit, which is impregnated, can reduce manpower and reduce fruit damage, keep preferable fruit quality.
3rd, storage condition
The whole basket stacking of fruit after draining is positioned in sizeable storehouse, the temperature for controlling storehouse is 37 DEG C, fruit
Storage 12 hours.Gas concentration lwevel in monitoring storehouse, places carbon-dioxide absorbent calcium hydroxide, puts during fruit storage
The amount of putting is 300g/m3, control gas concentration lwevel is less than 0.3%.
4th, outbound is processed
After fruit is stored 12 hours, production line is directly entered, clean, squeeze the juice, the processes such as sterilize through reaching the standard grade, finished product is orange
Juice.
2 effect assessment of embodiment
1st, the orange juice index of quality difference of laboratory test different pretreatments condition processing
(1) differing ethylene profit concentration handles the influence to orange juice quality
Fruit 20min is soaked with the ethephon solution of various concentration, draining is stored 1 day after 25 DEG C of incubators.Fruit after storage
Real hand squeezes juice, the indexs such as measure orange juice soluble solid content, titratable acid, limonin, ethyl alcohol after the sterilization of laboratory, and by
8 moral standings comment flavor to describe orange juice freshness and bitter taste.Using without the fruit that ethephon (CEPHA),2-(chloroethyl) phosphonic acid is handled as control.Testing result is shown in Table 1.
The result shows that the ethephon (CEPHA),2-(chloroethyl) phosphonic acid leaching fruit processing of various concentration is little to the Index Influences such as orange juice sugar, acid, VC, processing is dense
Degree is higher, and limonin content is lower, and treated, and orange juice flavor is fresh, and bitter taste reduces, and ethanol content influences little.5000ppm
More than limonin content difference is little, therefore 5000ppm processing is selected to obtain preferable de-bittering effect.
Influence of 1 various concentration ethephon (CEPHA),2-(chloroethyl) phosphonic acid of the table processing to orange juice quality
(2) influence of storage temperature and time to orange juice quality
Fruit 20min is soaked with the ethephon solution of 5000ppm, draining stores 12 respectively after 25 DEG C, 37 DEG C, 45 DEG C of incubators
Hour, 24 hours.Meanwhile with reference to the method setting reference examples of Xu Zhongwei, Liu Xinshu, by fruit after being impregnated with 2000ppm ethephon (CEPHA),2-(chloroethyl) phosphonic acids
It loaded in fruit case, is covered tightly with polyethylene film, in being placed at room temperature for 5 days.Fruit hand after storage squeezes juice, after the sterilization of laboratory, surveys
Determine the indexs such as orange juice soluble solid content, titratable acid, limonin, ethyl alcohol, and flavor is commented to describe orange juice freshness by 8 moral standings
And bitter taste, testing result are shown in Table 2.
The result shows that different temperatures and time store, temperature higher lemon little to the Index Influences such as orange juice sugar, acid, VC
Bitter principle content reduces more apparent.Orange juice flavor is fresh after 25 DEG C of storages, still there is apparent bitter taste.37 DEG C storage 12 hours after orange juice second
Alcohol content increases, but flavor is fresh, bitter taste unobvious, and then significantly, orange juice flavor is not slightly new for ethanol content increase within 24 hours for storage
It is fresh.Orange juice ethanol content dramatically increases after 45 DEG C of storages, and flavor is stale, quality decline.In reference examples, it is placed at room temperature for 5 days
Fruit limonin content reduces unobvious, and ethanol content dramatically increases, and orange juice is stale.Therefore 37 DEG C are selected to store 12 hours
Next step Optimum Experiment is carried out to shorten the resting period after fruit harvesting, line production easy to produce.
The influence of table 2 different storage temperatures and time to orange juice quality
(3) carbon dioxide control is to orange juice qualitative effects
Fruit 20min is soaked with the ethephon solution of 5000ppm, draining is stored 12 hours after 37 DEG C of incubators, and setting is not added with
Carbon-dioxide absorbent and plus two kinds of conditions of carbon-dioxide absorbent compared.The carbon-dioxide absorbent is hydroxide
Calcium, placement amount are 300g/m3, control gas concentration lwevel is less than 0.3%.
Fruit hand after storage squeezes juice, after the sterilization of laboratory, measures orange juice soluble solid content, titratable acid, lemon
The indexs such as bitter principle, ethyl alcohol, and flavor is commented to describe orange juice freshness and bitter taste by 8 moral standings, testing result is shown in Table 3.
The result shows that orange juice flavor is fresher after adding carbon-dioxide absorbent processing, ethanol content is substantially less than and is not added with two
Carbonoxide processing group, bitter taste unobvious, other indexs do not influence.Therefore increase carbon dioxide absorption processing, it is excessively high to reduce
Harmful effect of the carbon dioxide to good flavor.
Table 3 plus influence of the carbon-dioxide absorbent to orange juice quality
2nd, production line test is preprocessed with not preprocessed orange juice quality of finished indicator difference
The navel orange that same place and time harvest is divided into pretreatment and two groups not preprocessed, without pretreated group fruit
It is directly entered production line to squeeze the juice, pretreated group is squeezed the juice after the processing of laboratory optimal conditions into production line, with reference to 1 institute of embodiment
The method stated is pre-processed, and measures the indexs such as orange juice soluble solid content, titratable acid, limonin, ethyl alcohol, and by 8 people
It judges flavor and describes orange juice freshness and bitter taste, testing result is shown in Table 4 and table 5.
The result shows that preprocessed group and the not orange juice finished product soluble solid of preprocessed fruit production, titratable
Acid, pH and VC indicator difference unobvious, and the color and luster of fruit juice is consistent with appearance.The orange juice finished lemon/lime of pretreated group fruit production
Bitter principle content reduces, and is respectively 11.26 and 7.10mg/L without pretreated group and pretreated group limonin content, pretreated group
Limonin content reduces by 36.94% than not pretreated control group.Ethanol content difference is little, through flavor evaluation, two groups
Flavor is fresh, gives off a strong fragrance, and untreated orange juice has bitter taste, and processing group orange juice bitter taste unobvious, flavor are more preferable.
Table 4 is preprocessed with the basic index of quality difference of not preprocessed orange juice
Table 5 it is preprocessed with not preprocessed orange juice limonin content with flavor difference
Claims (9)
1. a kind of preprocess method of orange, including：
It is orange with ethephon (CEPHA),2-(chloroethyl) phosphonic acid aqueous solution soaking,
Orange after immersion is stored in the storage environment for being placed with carbon-dioxide absorbent, alternatively, the orange after impregnating is stored in two
In the storage environment of concentration≤2% of carbonoxide, in the storage environment for concentration≤1% for preferably storing carbon dioxide, more preferably
It is stored in the storage environment of concentration≤0.8% of carbon dioxide, is further preferably stored in concentration≤0.5% of nitrogen dioxide
Storage environment in, in the storage environment for concentration≤0.3% for being still further preferably stored in carbon dioxide,
The concentration ＞ 2000ppm of optimal ethylene profit aqueous solution, such as >=3000ppm, further preferably 4000ppm~
6000ppm, more preferably 4000ppm~5000ppm.
2. preprocess method described in claim 1, which is characterized in that the carbon-dioxide absorbent is alkaline matter, such as
Sodium hydroxide, potassium hydroxide, calcium hydroxide, barium hydroxide, calcium oxide or their mixture, preferably calcium hydroxide.
3. the preprocess method described in claims 1 or 2, which is characterized in that the placement amount of carbon-dioxide absorbent for 100~
500g/m3, such as 150~450g/m3, such as 200~400g/m3, such as 250~350g/m3, such as 200~300g/m3, example
Such as 300~400g/m3。
4. claims 1 to 3 any one of them preprocess method, which is characterized in that the time of immersion is 10~30 minutes, excellent
It is selected as 15~25 minutes, further preferably 18~22 minutes, such as 20 minutes.
5. Claims 1-4 any one of them preprocess method, which is characterized in that the temperature of storage environment is 25 DEG C~40
DEG C, preferably 30 DEG C~37 DEG C, more preferably 35 DEG C~37 DEG C.
6. preprocess method described in any one of claim 1 to 5, which is characterized in that the time of storage is 10~24 hours, excellent
It is selected as 10~20 hours, more preferably 11~18 hours, such as 12 hours, 13 hours, 15 hours or 16 hours.
7. claim 1 to 6 any one of them orange juice debitterizing method, which is characterized in that the orange be selected from navel orange, blood orange,
Crystal sugar orange.
8. a kind of preparation method of orange juice, including：
1) orange is pre-processed using the preprocess method of claim 1 to 8 any one of them orange；
2) it squeezes the juice.
9. a kind of orange juice is prepared by preparation method according to any one of claims 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611230934.XA CN108244227B (en) | 2016-12-28 | 2016-12-28 | Pretreatment method of oranges |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611230934.XA CN108244227B (en) | 2016-12-28 | 2016-12-28 | Pretreatment method of oranges |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108244227A true CN108244227A (en) | 2018-07-06 |
| CN108244227B CN108244227B (en) | 2021-11-19 |
Family
ID=62719437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611230934.XA Active CN108244227B (en) | 2016-12-28 | 2016-12-28 | Pretreatment method of oranges |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108244227B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3917512A (en) * | 1974-04-15 | 1975-11-04 | Us Agriculture | Limonoate:NAD (P) oxidoreductase |
| US3920851A (en) * | 1974-04-15 | 1975-11-18 | Us Agriculture | Limonoate:nad(p) oxidoreductase and debittering of citrus juices and other products |
| CN1036499A (en) * | 1989-01-31 | 1989-10-25 | 西南农业大学 | Deep processing method of sweet orange and products thereof is used |
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
-
2016
- 2016-12-28 CN CN201611230934.XA patent/CN108244227B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3917512A (en) * | 1974-04-15 | 1975-11-04 | Us Agriculture | Limonoate:NAD (P) oxidoreductase |
| US3920851A (en) * | 1974-04-15 | 1975-11-18 | Us Agriculture | Limonoate:nad(p) oxidoreductase and debittering of citrus juices and other products |
| CN1036499A (en) * | 1989-01-31 | 1989-10-25 | 西南农业大学 | Deep processing method of sweet orange and products thereof is used |
| US5376391A (en) * | 1991-04-03 | 1994-12-27 | The United States Of America As Represented By The Secretary Of The Agriculture | Method of increasing the stability of fruits, vegetables or fungi and composition thereof |
Non-Patent Citations (2)
| Title |
|---|
| 曾凡坤等: ""甜橙代谢脱苦研究初报"", 《食品工业》 * |
| 罗自生: ""柑桔类果汁中柠碱的脱苦方法"", 《饮料工业》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108244227B (en) | 2021-11-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106359538B (en) | A kind of preservation method of pigeon meat | |
| CN107836677A (en) | A kind of processing method of pre- cut potato | |
| CN106819095A (en) | A kind of air regulating fresh-keeping method of winter sweet-smelling grass | |
| CN104542927A (en) | Compound method applied to storage and preservation of fresh date | |
| CN106070576A (en) | The method of postharvest diseases of fruit and preparation used is suppressed by induction of resistance | |
| CN113729075A (en) | Method for controlling postharvest diseases and storing and refreshing cherry tomatoes by pichia caribbica | |
| US20130156908A1 (en) | Method of treating vegetables with preservative | |
| CN103461471B (en) | Application of hypsizigus marmoreus lectin and deproteinization polysaccharide in preservation of loquats | |
| CN106615071B (en) | Application of pterostilbene in prevention and treatment of grape gray mold and downy mildew of litchi | |
| CN105211803B (en) | A kind of preparation process of fresh pickles | |
| CN108244227A (en) | A kind of preprocess method of orange | |
| CN108795782B (en) | Method for preventing and treating pear postharvest diseases and storing and refreshing pear fruits by using abnormal Weikeham bacteria | |
| CN114303749B (en) | Method for inhibiting bacteria of grape surface microorganisms by adopting acidic electrolyzed water | |
| CN103843880B (en) | Based on the biological preservation liquid and uses thereof of GABA in conjunction with bio-control yeast | |
| Jackson et al. | Patulin | |
| Akhtar et al. | Preserving quality of loquat fruit during storage by modified atmosphere packaging | |
| Ziarati et al. | Introduction of methods to reduce and remove patulin from food products. | |
| CN106359552A (en) | Fresh keeping method for vegetables | |
| CN100542397C (en) | Utilize the termite-proof method of the zymotic fluid inhibition symbiosis of termite bacterium of trees endophyte | |
| CN112522119A (en) | Preparation method and application of combined microbial inoculum based on Klebsiella citrullina and Candida intermedia | |
| Khalil | Effect of ozone application on postharvest quality and microbiological state of “Zaghloul” date palm fruits | |
| CN105248608B (en) | Fresh livestock meat mixed gas color development and bacteria reduction combined chlorine dioxide bacteria reduction pretreatment method | |
| CN105341810B (en) | A kind of preparation process of fresh bubble cowpea | |
| KR20140060444A (en) | A method of increaseing sugar content of a repening kiwifruit | |
| Zhang et al. | Bio-decontamination of Mycotoxin Patulin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230914 Address after: 310024 Floor 3, Building 1, No. 181, Geyazhuang, Zhuantang Street, Xihu District, Hangzhou, Zhejiang Patentee after: Nongfu Shanquan (Zhejiang) Beverage Research and Development Co.,Ltd. Patentee after: Nongfu Spring Co.,Ltd. Address before: 310024 Geyazhuang 181, Xihu District, Hangzhou City, Zhejiang Province Patentee before: Nongfu Spring Co.,Ltd. |
|
| TR01 | Transfer of patent right |