CN108935645A - The quick-frozen technique of passion fruit - Google Patents
The quick-frozen technique of passion fruit Download PDFInfo
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- CN108935645A CN108935645A CN201810888272.8A CN201810888272A CN108935645A CN 108935645 A CN108935645 A CN 108935645A CN 201810888272 A CN201810888272 A CN 201810888272A CN 108935645 A CN108935645 A CN 108935645A
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- pulp
- quick
- passion fruit
- frozen
- storage
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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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses the quick-frozen techniques of passion fruit, include the following steps: 1) raw material preparation: choosing passion fruit fresh, that molding is full, clean, cut half；2) it takes pulp: digging out pulp with tool, collect pulp；3) quick-frozen: the mannitol for being equivalent to pulp weight 0.1-0.2% will to be added in the pulp of upper collection step, be uniformly mixed, instant freezer is entered by conveyer belt, pulp central temperature is required at -15 DEG C or less after jelly；4) it packs: in O DEG C of indoor packaging, storage storage.
Description
Technical field
The invention belongs to technical field of agricultural product process, and in particular to the quick-frozen technique of passion fruit.
Background technique
Passion fruit (passion fruit) also known as passion fruit, passionflower, ocean pomegranate belong to Passifloraceae
(Passifloraceae) a kind of tropical herbaceous perennial vine evergreen fruit trees of Passiflora (Passiflora), source area exists
Hawaii, America, China are mainly distributed on the provinces and regions such as Guangxi, Guangdong, Yunnan, Fujian, Hainan, and fruit contains vitamin A, B1、
B2, C, calcium, phosphorus, iron, amino acid, many beneficiating ingredients such as dietary fiber and superoxide dismutase (SOD), and have strong
Tropical fruit (tree) fragrance, is very suitable to juice production, containing the fragrance matter for having more than 165 kinds in fruit, almost covers the torrid zone
Most of fruit aroma in area.It is reported that the VC content of every hectogram passion fruit is in 15mg-35mg, and contain a large amount of carbon aquations
Object, amino acid and fat are closed, full of nutrition, Passion Fruit Juice enjoys the good reputation of " king of fruit juice " in foreign countries, is because of its fruit juice color
Pool is pleasant, fragrant odour, full of nutrition, deep to be liked by the majority of consumers, and for muddy fruit juice is compared with clear juice, it has more
Genuine, the good mouthfeel of passion fruit, maximum advantage then in terms of color and nutritive value, have very strong on the market
Competitiveness, be first choice of the consumer to fruit juice.
In recent years, the processing technology of Passion Fruit Juice is grown rapidly, but browning annoyings always enterprise.Fruit juice
Brown stain not only reduce its nutrition self-value, lead to peculiar nutrient component damages, and seriously affect its sensible quality, reduce
The desire to purchase of consumer, commodity value decline.In process, the crushing juice rate of the fresh juicing of passion fruit is after measured
43.33%, the lower reason of crushing juice rate is mainly that passion fruit pericarp, fruit seed are more, in addition containing more in the pomace through squeezing
Fruit flesh component, it is necessary to it is handled to improve crushing juice rate；Insoluble solid contains in the fresh juicing of passion fruit after measured
Amount is 27.6%, must handle it to obtain the commercially produced product of high-quality, reduce its insoluble solid content.
For brown stain, the prior art is using two kinds of common metal chelating agents, VB-Na and phytic acid, to Passion Fruit Juice
Brown stain is inhibited, and VB-Na and chelating agent of the phytic acid as metal ion reduce the reduction electromotive force of browning reaction, is stablized
The oxidation state of ion, effectively inhibits the rush brown stain effect of metal ion, therefore inhibits the brown stain of fruit juice.When VB-Na is added
The fruit juice that amount is 0.05% browning degree during heating water bath 5h is minimum, can reach 0.264；The maximum allowable addition of phytic acid
When measuring 0.02%, optimal BPH resistant rice variety effect is also played, is 0.380.VB-Na and phytic acid equal energy in the range of allowing to add
Efficiently control the brown stain of Passion Fruit Juice, but VB-Na and phytic acid can only Restrain browning, it is insoluble that passion fruit fruit juice can not be reduced
Property solid content.
In order to reduce passion fruit fruit juice insoluble solid content, it is multiple that the prior art can generally add pectase, pentosan
Synthase, amylase etc., but can not Restrain browning, and under cold conditions, temperature is too low, and enzyme can be ineffective.
Mannitol is the isomer of D-sorbite, and hydroxyl direction is different on No. two carbon atoms of two kinds of alcohols materials,
Molecular formula is C6H14O6, molecular weight 182.17 is soluble easily in water, is the solid of white clear, there is the sweet taste of similar sucrose.It is eating
Product application aspect, water imbibition of the mannitol in sugar and sugar alcohol is minimum, and has tasty and refreshing sweet taste, for maltose, chewing gum,
Dibromo mannitol can be made through hydrobromic acid reaction in anti-sticking, and the anti-sticking powder as general cake of the food such as rice cake, can also
Sweetener as the low heat values such as diabetic's food, body-building food, low sugar.
Therefore, in process, research inhibits the brown stain of Passion Fruit Juice, reduces insoluble solid content with great
Meaning.
Summary of the invention
The object of the present invention is to provide the quick-frozen technique of passion fruit, the passion fruit handled using present invention process, when cold storage
Between be 6 months products, can effective Restrain browning, and passion fruit fruit juice insoluble solid content can be reduced.
The present invention is achieved by the following technical solution:
The quick-frozen technique of passion fruit, includes the following steps:
1) raw material preparation: passion fruit fresh, that molding is full is chosen, cleans, cut half；
2) it takes pulp: digging out pulp with tool, collect pulp；
3) quick-frozen: the mannitol for being equivalent to pulp weight 0.1-0.2% will to be added in the pulp of upper collection step, mixing is equal
It is even, instant freezer is entered by conveyer belt, pulp central temperature is required at -15 DEG C or less after jelly；
4) it packs: in O DEG C of indoor packaging, storage storage.
Passion fruit described in step 1) of the present invention is good purple fruit passion fruit.
Pulp is dug out with tool described in step 2), is to dig out pulp with stainless steel spoon.
It is quick-frozen described in step 3), it is that will be added to be equivalent to pulp weight 0.1-0.2% in the pulp of upper collection step
Mannitol is uniformly mixed, enters instant freezer by conveyer belt, quick-frozen 6-10min, cold air stream in -30--35 DEG C of environment
Fast 10-12m/s, pulp central temperature is required at -15 DEG C or less after jelly.
The storage of storage described in step 4), storage temperature are -18 DEG C.
Compared with prior art, the present invention has the advantage that
1, the brown stain of passion fruit fruit juice is metal ion (such as Fe because of two valences or higher price3+、Al3+And Cu2+Deng)
Facilitate agent as juice browning, accelerate the progress of browning reaction, lead to serious brown stain, and in the prior art using VB-Na with
Phytic acid carrys out Restrain browning difference as the chelating agent of metal ion, and the present invention is the infiltration that passion fruit fruit juice is adjusted using mannitol
Pressure thoroughly, meanwhile, mannitol can form certain package to the metal ion in fruit juice, so as to the oxidation of stabilizing ion
State reaches the rush brown stain effect for inhibiting metal ion.
2, the present invention joined mannitol in process, reduce the viscosity of passion fruit fruit juice system, and fruit juice sinks
Shallow lake will increase, to reduce passion fruit fruit juice insoluble solid content.
Specific embodiment
With embodiment, the invention will be further described below, but the invention is not limited to these embodiments.
Embodiment:
The quick-frozen technique of passion fruit, includes the following steps:
1) raw material preparation: good purple fruit passion fruit fresh, that molding is full is chosen, cleans, cut half；
2) it takes pulp: digging out pulp with stainless steel spoon, collect pulp；
3) quick-frozen: the mannitol for being equivalent to pulp weight 0.1-0.2% will to be added in the pulp of upper collection step, mixing is equal
It is even, instant freezer is entered by conveyer belt, the quick-frozen 6-10min in -30--35 DEG C of environment, cold air flow velocity 10-12m/s freeze
Pulp central temperature is required at -15 DEG C or less afterwards；
4) it packs: in O DEG C of indoor packaging, being put in storage -18 DEG C of storages.
Comparative example 1:
1) raw material preparation: good purple fruit passion fruit fresh, that molding is full is chosen, cleans, cut half；
2) it takes pulp: digging out pulp with stainless steel spoon, collect pulp；
3) quick-frozen: by the pulp of upper collection step, instant freezer to be entered by conveyer belt, in -30--35 DEG C of environment middling speed
Freeze 6-10min, cold air flow velocity 10-12m/s, pulp central temperature is required at -15 DEG C or less after jelly；
4) it packs: in O DEG C of indoor packaging, being put in storage -18 DEG C of storages.
Comparative example 2:
1) raw material preparation: good purple fruit passion fruit fresh, that molding is full is chosen, cleans, cut half；
2) it takes pulp: digging out pulp with stainless steel spoon, collect pulp；
3) quick-frozen: the VB-Na for being equivalent to pulp weight 0.05% will to be added in the pulp of upper collection step, pass through conveyer belt
Into instant freezer, the quick-frozen 6-10min in -30--35 DEG C of environment, cold air flow velocity 10-12m/s, pulp central temperature after jelly
It is required that at -15 DEG C or less；
4) it packs: in O DEG C of indoor packaging, being put in storage -18 DEG C of storages.
Experimental example 1: the measurement of juice browning degree
The pigment generated during juice browning has biggish absorption at 420nm, therefore selects spectrophotometric determination
OD value react the browning degree of fruit juice, OD value is bigger, and corresponding browning degree is more serious, and OD value is smaller, then browning degree
It is slighter, 1cm glass cuvette is selected in experimentation, using distilled water as reference.
The Passion Fruit Juice after the 10mL that refrigeration time is 6 months thaws is weighed, by fruit juice: water=1: 1 volume ratio is added
Distilled water is placed in 55 DEG C of thermostat water baths, taken out after 5h a certain amount of fruit juice be placed in a centrifuge centrifugation (3000r/min,
10min), and the supernatant of fruit juice after centrifugation is taken to measure its OD value, each sample replication 3 times finally takes its average value.
Experimental example 2: the measurement of insoluble solid content in fruit juice
The Passion Fruit Juice after the 100mL that refrigeration time is 6 months thaws is weighed, is placed in 55 DEG C of thermostat water baths, after 1h
It takes out, measures the content of insoluble solid, each sample replication 3 times finally takes its average value.
As a result:
The result shows that: the passion fruit handled using present invention process, the product that refrigeration time is 6 months can effectively be inhibited
Brown stain, and passion fruit fruit juice insoluble solid content can be reduced.
Claims (5)
1. the quick-frozen technique of passion fruit, which comprises the steps of:
1) raw material preparation: passion fruit fresh, that molding is full is chosen, cleans, cut half；
2) it takes pulp: digging out pulp with tool, collect pulp；
3) quick-frozen: the mannitol for being equivalent to pulp weight 0.1-0.2% will be added in the pulp of upper collection step, is uniformly mixed,
Enter instant freezer by conveyer belt, pulp central temperature is required at -15 DEG C or less after jelly；
4) it packs: in O DEG C of indoor packaging, storage storage.
2. the quick-frozen technique of passion fruit according to claim 1, it is characterised in that: passion fruit described in step 1) is excellent
The purple fruit passion fruit of matter.
3. the quick-frozen technique of passion fruit according to claim 1, it is characterised in that: dig out fruit with tool described in step 2)
Meat is to dig out pulp with stainless steel spoon.
4. the quick-frozen technique of passion fruit according to claim 1, it is characterised in that: quick-frozen described in step 3), being will be upper
The mannitol for being equivalent to pulp weight 0.1-0.2% is added in the pulp of collection step, is uniformly mixed, speed is entered by conveyer belt
Jelly machine, the quick-frozen 6-10min in -30--35 DEG C of environment, cold air flow velocity 10-12m/s, pulp central temperature requirement after jelly
At -15 DEG C or less.
5. the quick-frozen technique of passion fruit according to claim 1, it is characterised in that: the storage of storage described in step 4), storage
Depositing temperature is -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810888272.8A CN108935645A (en) | 2018-08-07 | 2018-08-07 | The quick-frozen technique of passion fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810888272.8A CN108935645A (en) | 2018-08-07 | 2018-08-07 | The quick-frozen technique of passion fruit |
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| Publication Number | Publication Date |
|---|---|
| CN108935645A true CN108935645A (en) | 2018-12-07 |
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ID=64468203
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810888272.8A Pending CN108935645A (en) | 2018-08-07 | 2018-08-07 | The quick-frozen technique of passion fruit |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403004A (en) * | 2002-09-30 | 2003-03-19 | 华南农业大学 | Production process of dewatered litchi pulp |
| CN102326806A (en) * | 2011-08-05 | 2012-01-25 | 桂林聚果园果汁有限公司 | Frozen juice containing passion fruit-blueberry mixed pulp and preparation method thereof |
-
2018
- 2018-08-07 CN CN201810888272.8A patent/CN108935645A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1403004A (en) * | 2002-09-30 | 2003-03-19 | 华南农业大学 | Production process of dewatered litchi pulp |
| CN102326806A (en) * | 2011-08-05 | 2012-01-25 | 桂林聚果园果汁有限公司 | Frozen juice containing passion fruit-blueberry mixed pulp and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 孟令川等: "鲜切菜贮藏保鲜技术研究进展", 《中国农学通报》 * |
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Application publication date: 20181207 |
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