CN111387378A - Yellow peach juice and preparation method thereof - Google Patents
Yellow peach juice and preparation method thereof Download PDFInfo
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- CN111387378A CN111387378A CN202010240202.9A CN202010240202A CN111387378A CN 111387378 A CN111387378 A CN 111387378A CN 202010240202 A CN202010240202 A CN 202010240202A CN 111387378 A CN111387378 A CN 111387378A
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- peach
- yellow
- phlorizin
- phloretin
- peach juice
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- 235000013944 peach juice Nutrition 0.000 title claims abstract description 63
- 238000002360 preparation method Methods 0.000 title abstract description 14
- VGEREEWJJVICBM-UHFFFAOYSA-N phloretin Chemical compound C1=CC(O)=CC=C1CCC(=O)C1=C(O)C=C(O)C=C1O VGEREEWJJVICBM-UHFFFAOYSA-N 0.000 claims abstract description 60
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 51
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 40
- 229940126902 Phlorizin Drugs 0.000 claims abstract description 32
- IOUVKUPGCMBWBT-UHFFFAOYSA-N phloridzosid Natural products OC1C(O)C(O)C(CO)OC1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-UHFFFAOYSA-N 0.000 claims abstract description 32
- IOUVKUPGCMBWBT-GHRYLNIYSA-N phlorizin Chemical compound O[C@@H]1[C@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=CC(O)=C1C(=O)CCC1=CC=C(O)C=C1 IOUVKUPGCMBWBT-GHRYLNIYSA-N 0.000 claims abstract description 32
- 235000019139 phlorizin Nutrition 0.000 claims abstract description 32
- ZWTDXYUDJYDHJR-UHFFFAOYSA-N (E)-1-(2,4-dihydroxyphenyl)-3-(2,4-dihydroxyphenyl)-2-propen-1-one Natural products OC1=CC(O)=CC=C1C=CC(=O)C1=CC=C(O)C=C1O ZWTDXYUDJYDHJR-UHFFFAOYSA-N 0.000 claims abstract description 30
- YQHMWTPYORBCMF-UHFFFAOYSA-N Naringenin chalcone Natural products C1=CC(O)=CC=C1C=CC(=O)C1=C(O)C=C(O)C=C1O YQHMWTPYORBCMF-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 14
- 239000001052 yellow pigment Substances 0.000 claims abstract description 12
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 9
- 238000006243 chemical reaction Methods 0.000 claims abstract description 8
- 239000000284 extract Substances 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 28
- 238000004140 cleaning Methods 0.000 claims description 9
- 238000004537 pulping Methods 0.000 claims description 9
- 230000035484 reaction time Effects 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 10
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 4
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 230000035790 physiological processes and functions Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 description 13
- 240000005809 Prunus persica Species 0.000 description 11
- 238000001914 filtration Methods 0.000 description 9
- 230000001954 sterilising effect Effects 0.000 description 8
- 230000004048 modification Effects 0.000 description 6
- 238000012986 modification Methods 0.000 description 6
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 4
- 235000015203 fruit juice Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000007760 free radical scavenging Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- UJMBCXLDXJUMFB-GLCFPVLVSA-K tartrazine Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)C1=NN(C=2C=CC(=CC=2)S([O-])(=O)=O)C(=O)C1\N=N\C1=CC=C(S([O-])(=O)=O)C=C1 UJMBCXLDXJUMFB-GLCFPVLVSA-K 0.000 description 1
- 229960000943 tartrazine Drugs 0.000 description 1
- 235000012756 tartrazine Nutrition 0.000 description 1
- 239000004149 tartrazine Substances 0.000 description 1
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
- 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
-
- 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
- A23L2/52—Adding ingredients
- A23L2/58—Colouring agents
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses yellow peach juice and a preparation method thereof, and belongs to the technical field of peach juice processing. The preparation method of the yellow peach juice comprises the steps of adding phlorizin and/or phloretin or an extract rich in phlorizin and/or phloretin into the pulp of white peach; stirring for reaction to make phlorizin and/or phloretin undergo the oxidation reaction to produce yellow pigment. According to the invention, phlorizin and/or phloretin are oxidized into natural water-soluble yellow pigment by utilizing polyphenol oxidase naturally existing in peach fruits, so that the color of the juice is bright yellow and reaches or is superior to the color of natural yellow peach juice; but also enhances the antioxidant activity of the peach juice and endows the peach juice with stronger physiological function.
Description
Technical Field
The invention belongs to the technical field of peach juice processing, and particularly relates to yellow peach juice and a preparation method thereof.
Background
The peach is originally produced in China, the fruit of the peach is delicious and juicy, and the peach is rich in nutrition, so the peach is popular with people. In recent years, the planting area and the yield of peaches in China are rapidly increased, and the statistical data of the Food and Agriculture Organization (FAO) of the United nations shows that the planting area and the yield of peaches in China respectively reach 1255 ten thousand mu and 1444 ten thousand ton in 2016, and respectively account for 51.1 percent and 57.9 percent of the planting area and the yield of peaches in the world, which are the first in the world. However, the peach harvesting period is relatively centralized, and the peaches are easy to rot and deteriorate due to the influence of factors such as microorganisms, endogenous enzymes and the like after being harvested, so that great difficulty is caused in storage, transportation and sale, and the development of the peach industry is restricted. The deep processing of peaches is developed, the industrial chain of peaches is prolonged, and the method plays an important role in promoting the sustainable development of the peach industry. Peach juice is an important aspect of peach processing. However, the variety of the cultivated peaches in China is mainly white fleshy peaches, and the white fleshy peaches are very easy to brown when processed into juice, so that the color of the white fleshy peaches is dark brown, the sensory quality of the peach juice is greatly influenced, and the processing production of the white fleshy peach juice is severely limited. Although the peach juice can be treated by adding an anti-browning agent such as sulfur dioxide to improve the color, the residual sulfur dioxide in the juice also brings health risks. In recent years, yellow peach develops quickly, the peel and the pulp of the yellow peach are golden yellow to orange yellow and are popular with consumers, and yellow peach juice processed by taking the yellow peach as a raw material has pure color, uniformity and brightness, so the yellow peach juice has better market prospect. However, the yellow peach raw material is limited, so that the cost for preparing the peach juice by using the yellow peach raw material is higher. If the white peach can be used as a raw material, and the safe and healthy yellow peach juice is produced by technical means such as color modification, the problems of excessive production and difficult processing of the white peach can be solved, the shortage of market supply of natural yellow peach juice can be made up, and the requirements of consumers can be met.
The color modification of the peach juice can be realized by adding corresponding pigments. However, the common chemical yellow pigment, tartrazine, is harmful to human bodies and is prohibited to be used in many countries. However, natural water-soluble yellow pigment is relatively lack and high in cost, so that the application of the yellow pigment in fruit juice beverages is limited. Therefore, the development of a simple, safe and efficient peach juice color modification technology is particularly necessary for the production of yellow peach juice.
Disclosure of Invention
The invention aims to solve the problems in the processing of white pulp peach juice in the prior art, and aims to provide a safe and efficient peach juice color modification technology for producing green and healthy yellow peach juice by using white pulp peaches.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing yellow peach juice comprises adding phlorizin and/or phloretin or extract rich in phlorizin and/or phloretin into pulp of white peach; stirring for reaction to make phlorizin and/or phloretin undergo the oxidation reaction to produce yellow pigment.
On the basis of the scheme, the addition amount of the phlorizin and/or phloretin is 0.1-1 per mill of mass fraction.
On the basis of the scheme, the stirring reaction time is 0.5-4 h; the reaction temperature is 20-40 ℃.
On the basis of the scheme, the preparation method of the yellow peach juice comprises the following steps:
1) selecting white peach without rot or worm damage, cleaning, selecting, removing core, and crushing/pulping;
2) adding phlorizin and/or phloretin or an extract rich in phlorizin and/or phloretin into the peach pulp obtained in the step 1); stirring for reaction to make phlorizin and/or phloretin undergo the oxidation reaction to produce yellow pigment;
3) preparing the yellow peach juice from the fruit pulp obtained in the step 2) by the conventional technology.
In the preparation method, the processes in the step 3) can be increased or decreased according to the requirements of the final product, for example, the fruit pulp obtained in the step 2) is subjected to juicing, filtering, sterilizing and filling according to the existing process to obtain yellow peach juice. And when clear peach juice is produced, enzymolysis and clarification processes are added after the juicing process, and when turbid peach juice is produced, a homogenization process is added after the filtering process.
The yellow peach juice prepared by the method.
The technical scheme of the invention has the advantages that:
(1) the phlorizin and/or phloretin used in the invention are polyphenol substances naturally existing in fruits, particularly apples, and have various biological activities of oxidation resistance, blood sugar reduction and the like, and enzymatic oxidation products of the phlorizin and/or phloretin also have stronger oxidation resistance activity and various physiological functions, so that the phlorizin and/or phloretin or extracts rich in the phlorizin and/or phloretin are added, and the phlorizin and/or phloretin are oxidized into natural water-soluble yellow pigment by utilizing the polyphenol oxidase naturally existing in peach fruits, so that the color of the fruit juice is bright yellow; after the enzymatic reaction is carried out, the color of the peach juice can be improved, the antioxidant activity of the peach juice is enhanced, and the peach juice is endowed with stronger physiological function;
(2) according to the method, phlorizin and/or phloretin are directly added into the peach fruit pulp, and the polyphenol oxidase naturally existing in the peach fruit is used for enzymatic conversion, so that the complex procedures of preparing and purifying the yellow pigment by using purified polyphenol oxidase in advance when a phlorizin oxidation product is added exogenously as the yellow pigment are avoided, and the method has the advantages of simplicity, convenience, high efficiency, low cost and the like.
Detailed Description
Terms used in the present invention have generally meanings as commonly understood by one of ordinary skill in the art, unless otherwise specified.
The present invention will be described in further detail with reference to the following data in conjunction with specific examples. The following examples are intended to illustrate the invention and are not intended to limit the scope of the invention in any way.
Example 1
A preparation method of yellow peach juice comprises the following steps:
1) selecting white peach without rot or worm damage, cleaning, selecting, removing core, and crushing/pulping according to the existing process.
2) Adding 0.1 per mill phlorizin into the peach pulp obtained in the step 1), and stirring and reacting for 4 hours at room temperature.
3) Juicing, carrying out enzymolysis, clarifying, filtering, sterilizing and filling on the fruit pulp obtained in the step 2) according to the prior art to obtain the clarified yellow peach juice.
Example 2
A preparation method of yellow peach juice comprises the following steps:
1) selecting white peach without rot or worm damage, cleaning, selecting, removing core, and crushing/pulping according to the existing process.
2) Adding 0.2 per mill phlorizin into the peach pulp obtained in the step 1), and stirring and reacting for 2 hours at room temperature.
3) Juicing, carrying out enzymolysis, clarifying, filtering, sterilizing and filling on the fruit pulp obtained in the step 2) according to the prior art to obtain the clarified yellow peach juice.
Example 3
A preparation method of yellow peach juice comprises the following steps:
1) selecting white peach without rot or worm damage, cleaning, selecting, removing core, and crushing/pulping according to the existing process.
2) Adding 0.3 per mill phlorizin into the peach pulp obtained in the step 1), and stirring and reacting for 1h at room temperature.
3) Juicing, filtering, homogenizing, sterilizing and filling the fruit pulp obtained in the step 2) according to the prior art to obtain turbid yellow peach juice.
Example 4
A preparation method of yellow peach juice comprises the following steps:
1) selecting white peach without rot or worm damage, cleaning, selecting, removing core, and crushing/pulping according to the existing process.
2) Adding 0.4 per mill phlorizin into the peach pulp obtained in the step 1), and stirring and reacting for 1h at room temperature.
3) Juicing, filtering, homogenizing, sterilizing and filling the fruit pulp obtained in the step 2) according to the prior art to obtain turbid yellow peach juice.
Influence of phlorizin addition on color and luster and antioxidant activity of peach juice
The color and the antioxidant activity of the peach juice prepared by the method described in examples 1 to 4 were respectively measured by using the peach juice prepared without phlorizin as a control group, and the results are shown in table 1.
Wherein, the colorimetric value is measured by a colorimeter, wherein L represents the brightness of the fruit juice, the higher L value is, the higher the brightness is, a value represents red and green, the higher a value is, the heavier red is, the lower a value is, the lighter red is or the greenish red is, b value represents yellow-blue, the higher b value is, the heavier yellow is, the lower b value is, the lighter yellow is or the greenish yellow is, the saturation represents the vividness of the color, the higher the saturation is, the sharper the color is, and the darker the color is otherwise, and the antioxidant activity is measured by a DPPH free radical scavenging method.
TABLE 1 Effect of phlorizin addition on peach juice color and antioxidant Activity
Example 5
A preparation method of yellow peach juice comprises the following steps:
1) selecting white peach without rot or worm damage, cleaning, selecting, removing core, and crushing/pulping according to the existing process.
2) Adding 0.2 per mill phloretin into the peach pulp obtained in the step 1), and stirring and reacting for 1.5h at room temperature.
3) Juicing, filtering, homogenizing, sterilizing and filling the fruit pulp obtained in the step 2) according to the prior art to obtain turbid yellow peach juice.
Example 6
A preparation method of yellow peach juice comprises the following steps:
1) selecting white peach without rot or worm damage, cleaning, selecting, removing core, and crushing/pulping according to the existing process.
2) Adding 0.5 per mill phloretin into the peach pulp obtained in the step 1), and stirring and reacting for 1.5h at room temperature.
3) Juicing, filtering, homogenizing, sterilizing and filling the fruit pulp obtained in the step 2) according to the prior art to obtain turbid yellow peach juice.
Example 7
A preparation method of yellow peach juice comprises the following steps:
1) selecting white peach without rot or worm damage, cleaning, selecting, removing core, and crushing/pulping according to the existing process.
2) Adding 1 per mill phloretin into the peach pulp obtained in the step 1), and stirring and reacting for 0.5h at 35 ℃.
3) Juicing, carrying out enzymolysis, clarifying, filtering, sterilizing and filling on the fruit pulp obtained in the step 2) according to the prior art to obtain the clarified yellow peach juice.
Influence of phloretin on color and antioxidant activity of peach juice
The color and the antioxidant activity of the peach juice prepared by the methods described in examples 5 to 7 were respectively measured by using the peach juice prepared without adding phloretin as a control group, and the results are shown in table 2.
Wherein, the colorimetric value is measured by a colorimeter, wherein L represents the brightness of the fruit juice, the higher L value is, the higher the brightness is, a value represents red and green, the higher a value is, the heavier red is, the lower a value is, the lighter red is or the greenish red is, b value represents yellow-blue, the higher b value is, the heavier yellow is, the lower b value is, the lighter yellow is or the greenish yellow is, the saturation represents the vividness of the color, the higher the saturation is, the sharper the color is, and the darker the color is otherwise, and the antioxidant activity is measured by a DPPH free radical scavenging method.
TABLE 2 Effect of phloretin addition on peach juice color and antioxidant Activity
The foregoing is directed to preferred embodiments of the present invention, other and further embodiments of the invention may be devised without departing from the basic scope thereof, and the scope thereof is determined by the claims that follow. However, any simple modification, equivalent change and modification of the above embodiments according to the technical essence of the present invention are within the protection scope of the technical solution of the present invention.
Claims (5)
1. A method for preparing yellow peach juice is characterized in that phlorizin and/or phloretin or an extract rich in phlorizin and/or phloretin is added into the pulp of white peach; stirring for reaction to make phlorizin and/or phloretin undergo the oxidation reaction to produce yellow pigment.
2. The method for preparing yellow peach juice according to claim 1, wherein the phlorizin and/or phloretin is added in an amount of 0.1 to 1% by mass.
3. The method for preparing yellow peach juice according to claim 1, wherein the stirring reaction time is 0.5-4 h; the reaction temperature is 20-40 ℃.
4. The method for preparing yellow peach juice according to any one of claims 1 to 3, comprising the steps of:
1) selecting white peach without rot or worm damage, cleaning, selecting, removing core, and crushing/pulping;
2) adding phlorizin and/or phloretin or an extract rich in phlorizin and/or phloretin into the peach pulp obtained in the step 1); stirring for reaction to make phlorizin and/or phloretin undergo the oxidation reaction to produce yellow pigment;
3) preparing the yellow peach juice from the fruit pulp obtained in the step 2) by the conventional technology.
5. A yellow peach juice prepared by the method of any one of claims 1 to 4.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112899105A (en) * | 2021-02-25 | 2021-06-04 | 中国农业科学院郑州果树研究所 | Pectin methylesterase inhibitor and application thereof in brewing fruit wine |
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2020
- 2020-03-31 CN CN202010240202.9A patent/CN111387378A/en active Pending
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| CN107105729A (en) * | 2015-01-16 | 2017-08-29 | 因特奎姆私人控股公司 | The colour stabilizer of natural origin |
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| Title |
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| CN112899105A (en) * | 2021-02-25 | 2021-06-04 | 中国农业科学院郑州果树研究所 | Pectin methylesterase inhibitor and application thereof in brewing fruit wine |
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