CN110583969A - Color protection method for carrot juice - Google Patents
Color protection method for carrot juice Download PDFInfo
- Publication number
- CN110583969A CN110583969A CN201910951746.3A CN201910951746A CN110583969A CN 110583969 A CN110583969 A CN 110583969A CN 201910951746 A CN201910951746 A CN 201910951746A CN 110583969 A CN110583969 A CN 110583969A
- Authority
- CN
- China
- Prior art keywords
- color
- carrots
- carrot
- color protection
- carrot juice
- 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.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
Abstract
The invention discloses a color protection method of carrot juice. The method comprises the following steps: selecting carrots without pathological changes and mildewing, cleaning and slicing the carrots, putting the carrots into hot water with the temperature of 80-100 ℃ for blanching treatment for 0-120s, and putting the carrots subjected to blanching treatment into 100 parts by weight of the carrots, wherein the carrots comprise: 0.1 to 1 portion of citric acid, 0.1 to 1 portion of ascorbic acid or 0.1 to 1 portion of D-sodium erythorbate, and the balance of water in a color fixative, and then the carrot slices are fished out, cleaned and squeezed into juice. Compared with the prior art, the invention has the advantages that the color protection method is simple and easy to operate, the carrots are easy to process, various chemical reagents are not required to be added, the color protection process cost is reduced, and the color protection can be effectively carried out. The carrot juice color-protected by the color protection method can effectively protect the color of the carrot juice, can protect the color for a long time, has less color browning, and can effectively ensure the quality of carrot juice products.
Description
Technical Field
The invention belongs to a color protection method of carrots. In particular to a method for protecting color of carrot juice by using a color protecting agent and a blanching process.
Background field of the invention
Carrot, also known as carrot, wild carrot, etc., belongs to the family of Umbelliferae (Apiaceae Lindl) and is widely cultivated all over the world. The carrot has rich nutritive value, and the nutrient components of the carrot, such as carotenoid, vitamin A, carrot polysaccharide and the like have particularly remarkable health care effect on human bodies, and have remarkable effects of supplementing nutrient elements such as vitamins and the like required by the human bodies, relieving gastrointestinal diseases, improving the immunity of the human bodies and the like.
The carrot is mainly consumed as vegetable, and the deep processing mainly comprises beverage products and dry vegetable products. At present, carrot fruit and vegetable juice beverages are the most common, and carrot dry vegetable products can also be seen in dry vegetable foods on the market in recent years.
Along with the improvement of living standard of people, the carrot juice beverage which is natural and has no additive is popular with more and more people. In the process of producing, processing and storing carrot juice, the color browning caused by chemical change is easy to occur, and the product quality is reduced. Therefore, the invention is very meaningful in developing a process method capable of effectively protecting the color of carrot juice.
Disclosure of Invention
The invention discloses a color protection method of carrot juice. The main purpose of the method is to invent a color protection method for carrot juice and scientifically and effectively protect the color of the carrot juice.
The technical scheme adopted by the invention for solving the technical problems is as follows:
(1) fresh carrots were washed and sliced.
(2) Blanching carrot slices.
(3) And (3) soaking the carrot slices subjected to the step (2) in a color fixative.
(4) Taking out the carrot slices, cleaning and juicing.
Furthermore, the temperature of the blanching treatment in the step (2) is 80-100 ℃, and the treatment time is 0-120 s.
Furthermore, the color fixative used in the step (3) comprises the following components in 100 weight portions: 0.1 to 1 portion of citric acid, 0.1 to 1 portion of ascorbic acid, 0.1 to 1 portion of D-sodium erythorbate and the balance of water.
Compared with the prior art, the invention has the advantages that the color protection method is simple and easy to operate, the carrots are easy to process, various chemical reagents are not required to be added, the color protection process cost is reduced, and the color protection can be effectively carried out. The carrot juice color-protected by the color protection method can effectively protect the color of the carrot juice, can protect the color for a long time, has less color browning, and can effectively ensure the quality of carrot juice products.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solution of the present invention is clearly and completely described below.
(1) Carrots without pathological changes and mildewing are selected, cleaned and sliced.
(2) Blanching carrot slices in 80-100 deg.C hot water for 0-120 s.
(3) Putting the carrot slices subjected to blanching treatment into a mixture containing the following components in every 100 parts by weight: 0.1 to 1 portion of citric acid, 0.1 to 1 portion of ascorbic acid or 0.1 to 1 portion of D-sodium erythorbate, and the balance of water in the color fixative.
(4) Taking out the carrot slices, cleaning and juicing.
Claims (3)
1. A color protection method of carrot juice is characterized by comprising the following steps:
(1) fresh carrots were washed and sliced.
(2) Blanching carrot slices.
(3) And (3) soaking the carrot slices subjected to the step (2) in a color fixative.
(4) Taking out the carrot slices, cleaning and juicing.
2. The method of claim 1, wherein the blanching treatment in the step (2) is performed at a temperature of 80 to 100 ℃ for a time of 0 to 120 seconds.
3. The method of claim 1, wherein the color fixative used in step (3) comprises, per 100 parts by weight: 0.1 to 1 portion of citric acid, 0.1 to 1 portion of ascorbic acid, 0.1 to 1 portion of D-sodium erythorbate and the balance of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910951746.3A CN110583969A (en) | 2019-10-08 | 2019-10-08 | Color protection method for carrot juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910951746.3A CN110583969A (en) | 2019-10-08 | 2019-10-08 | Color protection method for carrot juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110583969A true CN110583969A (en) | 2019-12-20 |
Family
ID=68865803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910951746.3A Pending CN110583969A (en) | 2019-10-08 | 2019-10-08 | Color protection method for carrot juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110583969A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535251A (en) * | 2020-11-23 | 2021-03-23 | 杭州娃哈哈科技有限公司 | Compound color fixative for carotenoid-containing fruit juice beverage and color fixative method thereof |
-
2019
- 2019-10-08 CN CN201910951746.3A patent/CN110583969A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112535251A (en) * | 2020-11-23 | 2021-03-23 | 杭州娃哈哈科技有限公司 | Compound color fixative for carotenoid-containing fruit juice beverage and color fixative method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191220 |
|
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhao Hua Document name: Deemed withdrawal notice |