CN108244227B - Pretreatment method of oranges - Google Patents
Pretreatment method of oranges Download PDFInfo
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- CN108244227B CN108244227B CN201611230934.XA CN201611230934A CN108244227B CN 108244227 B CN108244227 B CN 108244227B CN 201611230934 A CN201611230934 A CN 201611230934A CN 108244227 B CN108244227 B CN 108244227B
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- 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
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- 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
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- 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
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Abstract
The invention relates to a pretreatment method of oranges, which comprises the following steps: soaking the oranges in ethylene solution, and storing the soaked oranges in a storage environment with a carbon dioxide absorbent, or storing the soaked oranges in a storage environment with a carbon dioxide concentration not higher than 0.3%. The method has the advantages of good debitterizing effect, convenient operation, controllable conditions, and no influence on orange juice flavor. The orange is pretreated by the method and then is squeezed, so that the squeezing quality can be improved, the bitter taste of the orange is reduced, the limonin content in the orange is low, and the basic indexes of sugar, acid, VC, color and luster and the abnormal taste component ethanol of the orange juice are not influenced.
Description
Technical Field
The invention relates to a pretreatment technology in the orange juice processing production process, in particular to a pretreatment method of oranges, especially edible fresh oranges. The orange is pretreated by the method and then is squeezed, so that the squeezing quality can be improved, the bitter taste of the orange is reduced, the limonin content in the orange is low, and the basic indexes of sugar, acid, VC, color and luster and the abnormal taste component ethanol of the orange juice are not influenced.
Background
In the field of orange juice processing, especially when edible fresh oranges are processed into orange juice, the orange juice generally has obvious bitter taste, which affects the quality of the orange juice to a certain extent, thereby restricting the development of the orange juice processing industry.
The main component responsible for the bitterness of orange juice (e.g. from edible fresh orange juice) is Limonin (Limonin), also known as Limonin. Limonin, a type of limonoid (Limonoids), is mainly found in Rutaceae (Rutaceae) and Meliaceae (Meliaceae) plants, is a triterpene compound, often in two forms, one being a limonoid ligand compound, and 37 have been isolated; the other is limonin-like glucoside compound, 21 kinds have been separated and identified. Limonoids with strong bitter taste are the four types of citraline, nomilin, Yichang element and nomilin acid, while the main responsible for orange juice bitter taste is citraline.
Generally, oranges such as navel oranges are fresh and have no bitter taste, but they exhibit bitter taste after processing such as juicing and sterilization, so-called "delayed bitter taste". It has been found that the "delayed bitter taste" in orange juice is due primarily to the conversion of the non-bitter limonin A cyclic lactone present in the fruit to the strongly bitter citraline under acidic conditions and catalyzed by the limonin D cyclic ester hydrolase.
The debittering method of citrus juice comprises adsorption method, enzyme method, embedding method, metabolism method, etc. Among them, the most widely used method is an adsorption method in which a bitter component in fruit juice is adsorbed by using a material such as resin or activated carbon. This method has good debittering effect, but also has adsorption effect on pulp and other nutritional ingredients such as VC, thereby affecting the quality of the product.
At present, the metabolism debittering of sweet oranges by ethylene treatment has been reported. For example, patent publication No. CN1036499A discloses a method for debittering sweet orange by ethephon soaking: soaking the fruits for 50-70 minutes by using 1000-2000ppm ethylene solution, draining the fruits, placing the fruits into a fruit box, tightly covering the fruits by using a polyethylene film, and standing the fruits for 3-5 days at room temperature. Studies have shown that the limonin removal rate after 2000ppm ethephon treatment for 5 days at room temperature is 44.9% (see xuzhong great species, liuxin, research on the three debittering methods for bitterness removal from citrus juice, food and fermentation industries, 1992,4, 6-16.). Maier et al reported that navel oranges treated with 20ppm Ethylene gas for 3 hours, and soaked with 1000ppm Ethylene for 1 hour, stored in large polyethylene bags at 20 ℃ for 5 days, both reduced the navel orange limonin content by 20.16%, and reduced the limonin content by about 50% after 15 days of storage (see Maier V.P., Brewster L.C. and Hsu A.C., Ethylene-accessed liquid Metabolism in Citrus streams: A Process for Reducing Joint Bitternes.journal of Agricultural and Food Chemistry,1973,21(3), 490-495.). Further studies have shown that the best conditions for processing oranges by ethephon are: soaking fruit at 800ppm for 50min, sealing with plastic wrap, storing at 15 deg.C for 8 days, and degrading limonin 30% after treatment (see beam Jew, research on debittering technique of citrus juice, Sichuan university of agriculture, Master academic thesis, 2007.).
The above reports about sweet orange debitterizing by ethephon treatment are all small batch tests in laboratories, and operations such as fruit soaking, storage and the like are difficult to be used in large-scale processing plants. The storage time is long after the fruit is treated, generally 5 to 8 days are needed, and the continuous production of a large-batch orange juice production line is not facilitated. After ethephon treatment, fruits are stored at more than room temperature, the conditions such as temperature and the like are not controlled, the influence of weather environment factors is large, and the debittering effect is difficult to control. The fruits are placed in a fruit box and covered by a polyethylene film, and the fruits can easily produce anaerobic respiration after being stored for a long time, so that the freshness is reduced, and some peculiar smell substances such as ethanol, acetaldehyde and the like which influence the flavor are produced, and the product quality is finally influenced.
Therefore, there is a need to develop debittering processes that do not affect orange juice flavor and are suitable for large scale processing.
Disclosure of Invention
Aiming at the problems in the orange juice processing process, the invention provides a pretreatment method of oranges, particularly edible fresh oranges, which has the advantages of good debittering effect, convenient operation and controllable conditions, and does not influence the orange juice flavor. The orange is pretreated by the method and then is squeezed, so that the squeezing quality can be improved, the bitter taste of the orange is reduced, the limonin content in the orange is low, and the basic indexes of sugar, acid, VC, color and luster and the abnormal taste component ethanol of the orange juice are not influenced.
The invention provides a pretreatment method of oranges, which comprises the following steps:
soaking oranges, such as edible fresh oranges,
storing the soaked oranges in a storage environment with a carbon dioxide absorbent placed therein, or storing the soaked oranges in a storage environment with a carbon dioxide concentration of less than or equal to 2%, preferably in a storage environment with a carbon dioxide concentration of less than or equal to 1%, more preferably in a storage environment with a carbon dioxide concentration of less than or equal to 0.8%, even more preferably in a storage environment with a nitrogen dioxide concentration of less than or equal to 0.5%, and even more preferably in a storage environment with a carbon dioxide concentration of less than or equal to 0.3%.
The concentration of the aqueous solution of ethephon is preferably > 2000ppm, for example > 3000ppm, more preferably 4000ppm to 6000ppm, even more preferably 4000ppm to 5000 ppm.
In a preferred embodiment, a carbon dioxide absorbent for controlling carbon dioxide, which is a substance capable of absorbing carbon dioxide, such as an alkaline substance including sodium hydroxide, potassium hydroxide, calcium hydroxide, barium hydroxide, calcium oxide or a mixture thereof, preferably calcium hydroxide, may be used.
Further, the setting amount of the carbon dioxide absorbent is preferably 100 to 500g/m3E.g. 150 to 450g/m3For example, 200 to 400g/m3E.g. 250 to 350g/m3For example, 200 to 300g/m3For example, 300 to 400g/m3。
In a preferred embodiment, the soaking time of the orange in the ethephon solution is 10 to 30 minutes, preferably 15 to 25 minutes, further preferably 18 to 22 minutes, for example 20 minutes. Preferably, after soaking, the oranges are placed in a cool and ventilated place to be drained for 5-15 minutes and then stored, and preferably drained for 8-12 minutes, such as 10 minutes.
In a preferred embodiment, picked fresh oranges are placed in a plastic basket and can be directly placed in an ethylene-containing solution for soaking, so that intermediate links are reduced, and fruit collision is avoided.
In another preferred embodiment, the storage environment is at a temperature of 25 ℃ to 40 ℃, preferably 30 ℃ to 37 ℃, more preferably 35 ℃ to 37 ℃. The storage time is preferably 10 to 24 hours, more preferably 10 to 20 hours, and still more preferably 11 to 18 hours, for example, 12 hours, 13 hours, 15 hours, or 16 hours.
In the invention, when storing the drained oranges soaked in the ethephon solution, the relative humidity of the storage environment is not particularly required, and the relative humidity is only required to be suitable for orange preservation, for example, the relative humidity is 70-95%, preferably 80-95%, more preferably 85-95%, and even more preferably 90-95%.
In another preferred embodiment, the pretreated oranges according to the present invention are directly fed into a juicing process, and are subjected to online cleaning, juicing, sterilization and the like to obtain finished orange juice.
In the invention, the orange is selected from navel orange, blood orange and crystal sugar orange, and is preferably navel orange. Preferably, the oranges reach the specified maturity and are harvested, and the fruits are harvested in sunny days.
In the invention, the specified maturity refers to that the soluble solid content of the orange is more than or equal to 10.5 percent, and the titratable acid is less than or equal to 1.0 percent.
In the present invention, the term "ppm" of ethephon means a mass concentration, and for example, 1ppm means that 1kg of ethephon is contained in 1kg of ethephon aqueous solution.
In the present invention, "%" of the concentration of carbon dioxide means a volume percentage, for example, 2% means 100cm3Air content of 2cm3Carbon dioxide (c).
The invention also provides a preparation method of the orange juice, which comprises the following steps:
1) the pretreatment method is adopted to carry out pretreatment on oranges;
2) and (5) juicing.
The juice can be extracted by a conventional extracting method, and the finished orange juice is prepared by the pretreated orange through the processes of cleaning, extracting juice, sterilizing and the like.
In a preferred embodiment, the orange juice preparation method of the present invention comprises the following steps:
1) soaking picked oranges in ethephon solution;
2) storing the soaked oranges in a storage environment with a carbon dioxide absorbent, or storing the soaked oranges in a storage environment with a carbon dioxide concentration of less than or equal to 2%, preferably in a storage environment with a carbon dioxide concentration of less than or equal to 1%, more preferably in a storage environment with a carbon dioxide concentration of less than or equal to 0.8%, even more preferably in a storage environment with a nitrogen dioxide concentration of less than or equal to 0.5%, and even more preferably in a storage environment with a carbon dioxide concentration of less than or equal to 0.3%;
3) the juice is squeezed out of the juice,
wherein the content of the first and second substances,
the concentration of the ethephon solution is more than 2000ppm, such as more than or equal to 3000ppm, preferably 4000ppm to 6000ppm, and more preferably 4000ppm to 5000 ppm;
the soaking time is preferably 10 to 30 minutes, more preferably 15 to 25 minutes, further preferably 18 to 22 minutes, for example 20 minutes;
preferably, after soaking, placing the oranges in a cool and ventilated place to be drained for 5-15 minutes, preferably 8-12 minutes, for example 10 minutes;
the carbon dioxide absorbent is preferably calcium hydroxide.
The amount of carbon dioxide absorbent is preferably 100 to 500g/m3E.g. 150 to 450g/m3For example, 200 to 400g/m3E.g. 250 to 350g/m3For example, 200 to 300g/m3For example, 300 to 400g/m3。
The temperature of the storage environment is preferably 25-40 ℃, more preferably 30-37 ℃, and still more preferably 35-37 ℃; the storage time is preferably 10 to 24 hours, more preferably 10 to 20 hours, and still more preferably 11 to 18 hours, for example, 12 hours, 13 hours, 15 hours, or 16 hours.
The invention also provides orange juice which is prepared by the orange juice preparation method. Preferably, the limonin content of the orange juice is less than 7.5 mg/L.
In a specific embodiment, the pretreatment method of orange of the present invention comprises the following steps:
1. harvesting
Harvesting when the raw material orange reaches the specified maturity, picking fruits on sunny days when the surfaces of the fruits have no dew, removing unqualified fruits, and putting the unqualified fruits in a plastic basket which is filled with about 2/3.
2. Fruit of ethephon
The picked oranges are transported to a factory in time, the oranges are directly immersed into a pool containing 5000ppm ethephon solution (the solution in the pool submerges fruits in the oranges), the oranges are immersed for 20min, the immersed whole basket of oranges is directly taken out, and the oranges are drained for 10min in a shady and ventilated place. The whole basket of fruits is soaked, so that the labor force can be reduced, the fruit damage is reduced, and the better fruit quality is kept.
3. Storage conditions
And (3) stacking the drained fruits into a storehouse with a proper size, controlling the temperature of the storehouse to be 37 ℃, and storing the fruits for 12 hours. Monitoring the concentration of carbon dioxide in the storehouse during the fruit storage process, and placing 300g/m calcium hydroxide as carbon dioxide absorbent3And controlling the concentration of carbon dioxide to be less than 0.3 percent.
4. Ex-warehouse processing
After the fruits are stored for 12 hours, the fruits directly enter a production line, and are subjected to processes of online cleaning, juicing, sterilization and the like to obtain finished orange juice. After the fruits are stored in a storehouse, indexes such as flavor, sugar acid and the like are not influenced, the content of limonin in the juice is obviously reduced, and the flavor of the orange juice is improved.
The invention has the beneficial technical effects that:
the pretreatment method of the orange is suitable for juicing fruits reaching a certain maturity (the soluble solid content is more than or equal to 10.5 percent, and the titratable acid is less than or equal to 1.0 percent), the juicing fruits are treated in a short time after being picked before juicing, the treatment time is short, the condition is controllable, the bitter taste of the orange juice can be reduced, other nutrition and flavor components of the orange juice are not influenced, and the pretreatment method is suitable for large-scale online production of an orange juice production line. After the orange is pretreated by adopting the method, the limonin content in the produced orange juice is obviously reduced, and the flavor of the orange juice is obviously improved.
The technical effects and advantages of the pretreatment method of the orange mainly comprise the following aspects:
1. after the oranges are picked, the processing time is short, the oranges can directly enter a production line for juicing production only by processing for 10-24 hours, for example, 12 hours, and the conventional pretreatment method usually needs 5-8 days for processing the fruits, so that the time consumption is too long, and the turnover pressure of a warehouse is increased during continuous production in a factory. Too long a shelf life can result in a reduction in the flavor quality of the fruit, which can affect the quality of the final orange juice product.
2. In the existing orange pretreatment method, fruit treatment conditions are often not accurately controlled, such as temperature, the influence of weather environment is large, the treatment effect of different batches is different, and the debittering effect is difficult to control. The pretreatment method of the oranges accurately controls the storage temperature, for example, a temperature control storehouse can be used for accurately controlling the temperature, and the storage conditions are kept uniform.
3. In the existing orange pretreatment method, the carbon dioxide concentration in the environment when fruits are stored is not monitored, but the fruits are covered by a polyethylene film, so that the quality of the fruits is easily influenced by overhigh carbon dioxide concentration after long-term storage. According to the pretreatment method of the orange, carbon dioxide monitoring in the fruit storage process is added, and the carbon dioxide absorbent is placed, so that the carbon dioxide concentration in the environment is favorably reduced, the generation of substances such as peculiar smell components of the fruit juice, namely ethanol and the like is reduced, and the fresh flavor of the orange juice is kept.
4. The pretreatment method of the oranges, provided by the invention, has the advantages that the whole process is continuous from fruit picking to pretreatment and then to juicing production, the collision damage of the fruits in the middle process is reduced by using the plastic basket for fruit soaking, the operation is convenient, and the time and the labor are saved.
5. By using the pretreatment method of the orange to treat the fruit, the content of the limonin in the produced orange juice is reduced by 36.94 percent compared with the untreated orange juice, the juice quality can be improved, the bitter taste of the orange juice is reduced, and the basic indexes of sugar, acid, VC, color and the like and the abnormal taste component ethanol of the orange juice are not influenced. The test effect is verified by the production line, and the orange juice continuous production line is suitable for use.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but those skilled in the art will appreciate that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
In the following examples, the soluble solids were detected by a method specified in GB/T12143-; titratable acid is detected by a method specified in the standard GB/T12456-; VC is detected according to a method specified in DB 22/T1824-2013 high performance liquid chromatography for determination of ascorbic acid and D-erythorbic acid in beverages; the limonin is detected by a method specified in NY/T2011-2011 determination of content of limonin in citrus fruits and products; the ethanol content is detected according to a method specified in GB/T12143 + 2008 'general analysis method for beverages' standard.
EXAMPLE 1 orange juice preparation
Selecting varieties: navel orange
1. Harvesting
Collecting navel orange to reach specified maturity (soluble solid content is more than or equal to 10.5%, titratable acid is less than or equal to 1.0%), selecting fine day to collect fruit, picking fruit surface without dew, removing unqualified fruit, placing in plastic basket, and placing in basket 2/3.
2. Fruit of ethephon
Timely transporting the picked navel oranges to a factory, directly immersing the navel oranges together with a basket into a pool containing 5000ppm ethephon solution (the solution in the pool submerges fruits in the basket), soaking for 20min, directly taking out the whole basket of soaked fruits, and draining for 10min in a shady and ventilated place. The whole basket of fruits is soaked, so that the labor force can be reduced, the fruit damage is reduced, and the better fruit quality is kept.
3. Storage conditions
And (3) stacking the drained fruits into a storehouse with a proper size, controlling the temperature of the storehouse to be 37 ℃, and storing the fruits for 12 hours. Monitoring the concentration of carbon dioxide in the storehouse during the fruit storage process, and placing 300g/m calcium hydroxide as carbon dioxide absorbent3And controlling the concentration of carbon dioxide to be less than 0.3 percent.
4. Ex-warehouse processing
After the fruits are stored for 12 hours, the fruits directly enter a production line, and are subjected to processes of online cleaning, juicing, sterilization and the like to obtain finished orange juice.
Example 2 evaluation of Effect
1. Quality index difference of orange juice treated under different pretreatment conditions in laboratory test
(1) Effect of different ethephon concentration treatments on orange juice quality
Soaking fruits in ethephon solution with different concentrations for 20min, draining, and storing in 25 deg.C incubator for 1 day. The stored fruits are squeezed by hands to obtain juice, indexes such as soluble solid content, titratable acid, limonin and ethanol of the orange juice are measured after laboratory sterilization, and the freshness and the bitterness of the orange juice are described by 8 people evaluating the flavor. Fruit without ethephon treatment was used as control. The results are shown in Table 1.
The results show that the ethephon fruit soaking treatment with different concentrations has little influence on indexes such as sugar, acid, VC and the like of the orange juice, the higher the treatment concentration is, the lower the limonin content is, the fresh flavor of the treated orange juice is, the bitterness is reduced, and the influence on the ethanol content is little. The difference of the limonin content of more than 5000ppm is not big, so 5000ppm treatment is selected to obtain better debittering effect.
TABLE 1 Effect of different concentrations of ethephon treatment on orange juice quality
(2) Effect of storage temperature and time on orange juice quality
Soaking fruit in 5000ppm ethephon solution for 20min, draining, and storing in 25 deg.C, 37 deg.C and 45 deg.C incubator for 12 hr and 24 hr respectively. Meanwhile, the control example is set according to the method of Xuzhong Wei and Liuxin, the fruits are filled in a fruit box after being soaked by 2000ppm ethephon, are tightly covered by a polyethylene film and are placed for 5 days at room temperature. The stored fruits are squeezed by hands to obtain juice, after laboratory sterilization, indexes such as soluble solid content of orange juice, titratable acid, limonin, ethanol and the like are measured, the freshness and the bitterness of the orange juice are described by 8 people's evaluation of flavor, and the detection results are shown in a table 2.
The results show that storage at different temperatures and times has little influence on indexes such as sugar, acid, VC and the like of the orange juice, and the limonin content is reduced more obviously as the temperature is higher. The orange juice has fresh flavor and obvious bitter taste after being stored at 25 ℃. After the orange juice is stored for 12 hours at 37 ℃, the ethanol content of the orange juice is increased, but the flavor is fresh, the bitterness is not obvious, the ethanol content is obviously increased after the orange juice is stored for 24 hours, and the flavor of the orange juice is slightly not fresh. After the orange juice is stored at 45 ℃, the ethanol content of the orange juice is obviously increased, the flavor is not fresh, and the quality is reduced. In the control example, the reduction of the limonin content of the fruit is not obvious after the fruit is placed for 5 days at room temperature, the ethanol content is obviously increased, and the orange juice is not fresh. Therefore, the fruits are stored for 12 hours at 37 ℃ for next optimization test to shorten the storage time after fruit harvesting, and the production of a production line is facilitated.
TABLE 2 Effect of different storage temperatures and times on orange juice quality
(3) Carbon dioxide control impact on orange juice quality
Soaking fruit in ethephon solution of 5000ppm for 20min, draining, storing in 37 deg.C incubator for 12 hr, and comparing with the conditions without carbon dioxide absorbent and with carbon dioxide absorbent. The carbon dioxide absorbent is calcium hydroxide, and the standing amount is 300g/m3And controlling the concentration of carbon dioxide to be less than 0.3 percent.
The stored fruits are squeezed by hands to obtain juice, after laboratory sterilization, indexes such as soluble solid content of orange juice, titratable acid, limonin, ethanol and the like are measured, the freshness and the bitterness of the orange juice are described by 8 people's evaluation of flavor, and the detection results are shown in a table 3.
The results show that the flavor of the orange juice treated by the carbon dioxide absorbent is fresher, the ethanol content is obviously lower than that of the orange juice treated without the carbon dioxide, the bitterness is not obvious, and other indexes are not influenced. Thus, carbon dioxide absorption treatment is added to reduce the adverse effect of too high carbon dioxide on the flavor of the juice.
TABLE 3 influence of carbon dioxide absorbent on orange juice quality
2. Quality index difference between pretreated orange juice finished products and untreated orange juice finished products in production line tests
The navel oranges harvested at the same place and time are divided into two groups, namely a pretreated group and an untreated group, fruits in the untreated group directly enter a production line to be squeezed into juice, the pretreated group enters the production line to be squeezed into juice after being treated under laboratory optimized conditions, pretreatment is carried out according to the method described in the embodiment 1, indexes of soluble solid matters, titratable acid, limonin, ethanol and the like of the orange juice are measured, the freshness and the bitterness of the orange juice are described by evaluating the flavor of 8 people, and the detection results are shown in tables 4 and 5.
The results show that the finished orange juice products produced from the pretreated and non-pretreated fruits have insignificant differences in soluble solids, titratable acids, pH and VC indices, and the color and appearance of the juice are consistent. The content of limonin in finished orange juice produced by fruits in the pretreatment group is reduced, the content of the limonin in the non-pretreatment group and the pretreatment group is respectively 11.26 mg/L and 7.10mg/L, and the content of the limonin in the pretreatment group is reduced by 36.94 percent compared with that in the control group without pretreatment. The ethanol content is not greatly different, and the two groups of the orange juice tastes fresh and rich in fragrance according to the evaluation of the flavors, the untreated orange juice has bitter taste, and the treated orange juice has unobvious bitter taste and better flavor.
TABLE 4 basic quality index differences between pretreated and unpretreated orange juice
TABLE 5 limonin content and flavor differences between pretreated and non-pretreated orange juice
Claims (27)
1. A pretreatment method of orange comprises the following steps:
soaking the orange in a ethephon solution,
storing the soaked oranges in a storage environment with a carbon dioxide absorbent or storing the soaked oranges in a storage environment with a carbon dioxide concentration less than or equal to 2%,
wherein the concentration of the ethephon solution is more than 2000ppm and less than or equal to 6000ppm, and the soaking time is 10-30 minutes;
the placing amount of the carbon dioxide absorbent is 100-500 g/m3The temperature of the storage environment is 25-40 ℃, and the storage time is 10-24 hours.
2. The method of pretreating oranges in claim 1, wherein the concentration of the ethephon solution is 3000ppm to 6000 ppm.
3. The method of pretreating oranges in claim 2, wherein the concentration of the ethephon solution is 4000ppm to 6000 ppm.
4. The method for pretreating oranges in claim 3, wherein the concentration of the ethephon solution is 4000ppm to 5000 ppm.
5. The method for pretreating oranges according to claim 1, wherein the soaked oranges are stored in a storage environment with a concentration of carbon dioxide of less than or equal to 1%.
6. The method for pretreating oranges according to claim 5, wherein the soaked oranges are stored in a storage environment with a concentration of carbon dioxide of less than or equal to 0.8%.
7. The method for pretreating oranges according to claim 6, wherein the soaked oranges are stored in a storage environment with a nitrogen dioxide concentration of less than or equal to 0.5%.
8. The method for pretreating oranges according to claim 7, wherein the soaked oranges are stored in a storage environment with a concentration of carbon dioxide of less than or equal to 0.3%.
9. The orange pretreatment method of claim 1, wherein the carbon dioxide absorbent is an alkaline material.
10. The orange pretreatment method of claim 9, wherein the carbon dioxide absorbent is sodium hydroxide, potassium hydroxide, calcium hydroxide, barium hydroxide, calcium oxide, or a mixture thereof.
11. The orange pretreatment method of claim 10, wherein the carbon dioxide absorbent is calcium hydroxide.
12. The pretreatment method of orange as claimed in claim 1, wherein the carbon dioxide absorbent is placed in an amount of 150 to 450g/m3。
13. The pretreatment method of orange as claimed in claim 12, wherein the carbon dioxide absorbent is placed in an amount of 200-400 g/m3。
14. The pretreatment method of orange as claimed in claim 13, wherein the carbon dioxide absorbent is placed in an amount of 250 to 350g/m3。
15. The pretreatment method of orange as claimed in claim 13, wherein the carbon dioxide absorbent is placed in an amount of 200-300 g/m3。
16. The pretreatment method of orange as claimed in claim 13, wherein the carbon dioxide absorbent is placed in an amount of 300-400 g/m3。
17. The method for pretreating orange according to claim 1, wherein the soaking time is 15-25 minutes.
18. The method for pretreating orange according to claim 17, wherein the soaking time is 18-22 minutes.
19. The method for pretreating oranges according to claim 18, wherein the soaking time is 20 minutes.
20. The method for pretreating oranges according to claim 1, wherein the temperature of the storage environment is 30 ℃ to 37 ℃.
21. The method for pretreating oranges of claim 20, wherein the temperature of the storage environment is between 35 ℃ and 37 ℃.
22. The method for pretreating oranges according to claim 1, wherein the storage time is 10 to 20 hours.
23. The method for pretreating oranges in claim 22, wherein the storage time is 11-18 hours.
24. The method of pretreating oranges of claim 23, wherein the storage time is 12 hours, 13 hours, 15 hours, or 16 hours.
25. The method for pretreating oranges according to any one of claims 1-24, wherein said oranges are selected from the group consisting of navel oranges, blood oranges, and crystal sugar oranges.
26. A method for preparing orange juice comprises the following steps:
1) pretreating oranges by the method for pretreating oranges according to any one of claims 1 to 25;
2) and (5) juicing.
27. An orange juice produced by the method of claim 26.
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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 |
|---|
| "柑桔类果汁中柠碱的脱苦方法";罗自生;《饮料工业》;19981231(第4期);第2-3页 * |
| "甜橙代谢脱苦研究初报";曾凡坤等;《食品工业》;19911231(第2期);第19-21页 * |
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