CN111990615A - Preparation method of anthocyanin litchi soft can with ultrahigh-pressure photo-dynamic cold sterilization function - Google Patents
Preparation method of anthocyanin litchi soft can with ultrahigh-pressure photo-dynamic cold sterilization function Download PDFInfo
- Publication number
- CN111990615A CN111990615A CN202010793518.0A CN202010793518A CN111990615A CN 111990615 A CN111990615 A CN 111990615A CN 202010793518 A CN202010793518 A CN 202010793518A CN 111990615 A CN111990615 A CN 111990615A
- Authority
- CN
- China
- Prior art keywords
- litchi
- soft
- ultrahigh
- polyphenol
- berry
- 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
Links
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 42
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 41
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 12
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 12
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 12
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001629511 Litchi Species 0.000 title 1
- 244000183278 Nephelium litchi Species 0.000 claims abstract description 60
- 239000006227 byproduct Substances 0.000 claims abstract description 22
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 240000000249 Morus alba Species 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 244000170059 Myrciaria cauliflora Species 0.000 claims abstract description 10
- 235000006992 Myrciaria cauliflora Nutrition 0.000 claims abstract description 10
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 10
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 10
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 10
- 235000021014 blueberries Nutrition 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 235000007270 Gaultheria hispida Nutrition 0.000 claims abstract description 6
- 235000009134 Myrica cerifera Nutrition 0.000 claims abstract description 6
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims abstract description 6
- 244000269152 Myrica pensylvanica Species 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 22
- 235000013824 polyphenols Nutrition 0.000 claims description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 20
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 235000021028 berry Nutrition 0.000 claims description 11
- 229940088598 enzyme Drugs 0.000 claims description 7
- 238000002137 ultrasound extraction Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 3
- 230000009849 deactivation Effects 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000015742 Nephelium litchi Nutrition 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 5
- 239000003504 photosensitizing agent Substances 0.000 abstract description 4
- 230000002411 adverse Effects 0.000 abstract description 3
- 230000004992 fission Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract description 2
- 230000008878 coupling Effects 0.000 abstract 1
- 238000010168 coupling process Methods 0.000 abstract 1
- 238000005859 coupling reaction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 238000002390 rotary evaporation Methods 0.000 description 5
- 239000002535 acidifier Substances 0.000 description 4
- 230000001678 irradiating effect Effects 0.000 description 3
- 235000013574 canned fruits Nutrition 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 241000218231 Moraceae Species 0.000 description 1
- 244000024215 Myrica gale Species 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 230000002147 killing effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000004321 preservation Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- 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
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of an ultrahigh pressure combined photodynamic cold sterilization anthocyanin-rich litchi soft can, and particularly relates to a litchi soft can which is obtained by subjecting a waxberry/blueberry/jaboticaba/mulberry residue byproduct to a biological enzyme method coupling ultrasonic wave auxiliary extracting solution and litchi pulp to photodynamic ultrahigh pressure treatment. By extracting and concentrating the waxberry/blueberry/jaboticaba/mulberry residue by-products, functional components in the mulberry residue are fully extracted and applied to the ultrahigh-pressure liquid medium and photosensitizer of the soft litchi can, bacteria are effectively killed by the ultrahigh-pressure synergistic photodynamic cold sterilization technology, adverse effects of hot processing on fragrance fission of litchi are effectively avoided, and the flavor and the nutritive value of the litchi are kept to a great extent.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a preparation method of an anthocyanin litchi soft can capable of being subjected to ultrahigh-pressure photo-dynamic cold sterilization.
Background
The mature period of fresh litchi fruits is concentrated and the litchi fruits are not storage-resistant, and serious loss is easily caused by overlong storage time after picking, so that the deep processing of the picked litchi fruits is an effective way for realizing the sustainable development of the litchi industry.
At present, in industrial production, a hot processing mode is generally adopted to achieve a sterilization effect, but bad peculiar smells such as cooking smell and the like caused by hot processing seriously affect the acceptance of consumers, great influence is brought to the flavor of food, and especially for litchi, the heated flavor of the litchi is obviously not accepted by the public. The canned fruit can also be used as an important food processing and preserving mode, so that the demand of people on cross-season and cross-region eating of various fruits is met for a long time, but at present, the canned fruit is mainly prepared from sugar water, the propagation of microorganisms is inhibited through high and low permeability differences brought by high sugar content, high-temperature sterilization is still needed, the nutrition and the flavor are lost, and the high sugar content also brings influence on the human health.
Therefore, a process capable of effectively controlling the microbial content level in fresh litchi food and ensuring that the litchi flavor is not damaged is urgently needed, so that the problem that deep-processed fresh litchi products are lacked in the market is solved, the flavor and the nutritional value of litchi are kept to a great extent, the types of can products in the market are enriched, and the situation that canned food depends on vacuum, sealing and high-temperature sterilization is improved.
Disclosure of Invention
The invention aims to fully extract functional components in mulberry residue by extracting and concentrating pomace byproducts such as waxberries, blueberries, jaboticaba fruits, mulberries and the like, apply the functional components to an ultrahigh-pressure liquid medium and a photosensitizer of soft litchi cans, effectively kill bacteria by an ultrahigh-pressure and photodynamic cold sterilization technology, and avoid adverse effects of hot processing on fragrance fission of litchi.
The invention also aims to provide a preparation method of the litchi soft can.
The technical scheme adopted by the invention is as follows:
in a first aspect of the present invention, there is provided:
a preparation method of a litchi soft can comprises the following steps:
(1) extracting polyphenol in the berry byproducts to obtain polyphenol extracting solution, and concentrating;
(2) soaking fructus litchi pulp in the above polyphenol extractive solution, performing photodynamic sterilization, vacuum packaging, and sterilizing at ultrahigh pressure to obtain fructus litchi soft can;
wherein the berry byproduct comprises at least one of waxberry pomace, blueberry pomace, jaboticaba pomace and mulberry pomace;
the polyphenol extract contains anthocyanin;
the light source for the photodynamic sterilization is an LED light source with the wavelength of 510-540nm, and the irradiation time is 8-15 min.
The ultrahigh pressure sterilization is a non-thermal processing technology for food, and the technology can effectively sterilize and keep the food fresh, and can keep the natural flavor and taste of the food.
Photodynamic sterilization is a novel non-thermal sterilization and preservation technology, which utilizes the damage effect of a photosensitizer on bacterial cell walls to kill bacteria, particularly has strong killing effect on gram-negative bacteria, and has the characteristics of safety, effectiveness, economy, environmental protection and the like.
Further, the method for extracting polyphenol from the berry by-product comprises the following steps:
(a) mixing the berry byproduct with water according to the feed-liquid ratio of 1: 1;
(b) adding 0.02-0.05% of pectinase and 0.02-0.05% of cellulase according to the mass ratio, and carrying out enzymolysis at constant temperature;
(c) inactivating enzyme, adding ethanol, ultrasonic extracting, centrifuging, and collecting supernatant to obtain berry byproduct polyphenol extractive solution.
The centrifugal speed is 3500 plus 5000rpm, and the centrifugation is 10 min.
Furthermore, the temperature of the constant temperature enzymolysis in the step (b) is 50-55 ℃.
The enzymolysis time is 1-1.5 h.
Further, the step (c) may further comprise adjusting the pH with citric acid after adding ethanol.
The ethanol concentration is 80%, citric acid is used as acidifying agent, and pH of the solution is adjusted to 3.0-3.5.
Further, the ratio of the addition amount of ethanol in the step (c) to the volume of the solution after enzyme deactivation is 1:10 by volume ratio.
Furthermore, the ultrasonic extraction conditions in the step (c) are 35-50 Hz ultrasonic frequency, 300-550W ultrasonic power and 50-70 ℃ ultrasonic temperature.
Ultrasonic extraction is carried out at least 3 times, and each extraction time is 20 min.
Further, the concentration is to increase the solid content in the polyphenol extract to 12brix or above.
The concentration can be performed by conventional concentration method in the art, such as rotary evaporation under reduced pressure and rotary evaporation concentration by a rotary evaporator, the concentration temperature is controlled at 45 deg.C, and the concentrated product after concentration can be stored at-20 deg.C for use.
Further, the ratio of the litchi pulp to the polyphenol extracting solution is 1: 1.
Further, the processing condition of the ultra-high pressure sterilization is 600 MPa.
The pressure maintaining time of the ultrahigh pressure sterilization is 8-15min, and the sterilized litchi soft can be stored at 4 ℃.
The invention has the beneficial effects that:
according to the litchi soft can, the waxberry, blueberry, jaboticaba and mulberry pomace byproducts are extracted and concentrated, functional components in the pomace byproducts are fully extracted and applied to an ultrahigh-pressure liquid medium and a photosensitizer of the litchi soft can, bacteria are effectively killed through an ultrahigh-pressure synergistic photodynamic cold sterilization technology, adverse effects of thermal processing on litchi aroma fission are effectively avoided, and the flavor and the nutritive value of litchi are maintained to a great extent.
The method disclosed by the invention realizes high-value utilization of berry pomace byproducts, improves the added value of litchi products, enriches the types of canned products on the market, improves the situation that canned food depends on vacuum, sealing and high-temperature sterilization, is more fresh during sterilization, retains the natural flavor and taste of litchi, and meets the requirement that people can eat fresh litchi all the year round.
Detailed Description
In order to make the objects, technical solutions and technical effects of the present invention more clear, the present invention will be described in further detail with reference to specific embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
The experimental materials and reagents used are, unless otherwise specified, all consumables and reagents which are conventionally available from commercial sources.
Example 1
A preparation method of an anthocyanin litchi soft can with ultrahigh pressure photo dynamic cold sterilization comprises the following steps:
(1) collecting the residual blueberry residue by-product of factory juice extraction, mixing the blueberry residue by-product with water according to the material-liquid ratio of 1:1, adding pectinase 0.02%, cellulase 0.03%, performing enzymolysis at 50 deg.C for 1.5h, inactivating enzyme, adding 80% acidified ethanol (citric acid as acidifying agent) according to the material-liquid ratio of 1:10(g/mL), adjusting pH to 3.0-3.5), performing ultrasonic extraction at 45Hz, 400W and 55 deg.C for more than 3 times, each time for 20min, centrifuging at 4000rpm for 10min, collecting supernatant to obtain blueberry residue polyphenol extract, placing the extract into rotary evaporator, performing rotary evaporation at 45 deg.C, concentrating under reduced pressure to obtain solid content of 12brix, and preserving at-20 deg.C for later use
(2) Soaking litchi pulp 1:1 in the blueberry polyphenol concentrated extract liquid obtained in the step (1), irradiating for 10min by using an LED light source with the wavelength of 510nm for photodynamic sterilization, and carrying out vacuum packaging;
(3) and (3) carrying out ultrahigh pressure sterilization treatment on the litchi soft can prepared in the step (2), wherein the ultrahigh pressure sterilization treatment condition is 600MPa, the pressure maintaining time is 10min, and the litchi soft can obtained after sterilization is stored at 4 ℃, so that the anthocyanin litchi soft can subjected to ultrahigh pressure photo-dynamic cold sterilization is prepared.
Example 2
A preparation method of an anthocyanin litchi soft can with ultrahigh pressure photo dynamic cold sterilization comprises the following steps:
(1) collecting the rest jaboticaba residue byproduct obtained by factory juicing, mixing the jaboticaba residue byproduct with water according to a material-liquid ratio of 1:1, adding 0.03% of pectinase, 0.03% of cellulase according to a mass ratio, performing enzymolysis at a constant temperature of 50 ℃ for 1h, inactivating enzyme, adding 80% acidified ethanol (citric acid is used as an acidifying agent according to the material-liquid ratio of 1:10(g/mL), adjusting the pH of the solution to 3.0-3.5), performing ultrasonic extraction for more than 3 times at a frequency of 45Hz, a power of 400W and a temperature of 55 ℃, centrifuging for 20min each time at a rotating speed of 4000rpm for 10min, taking the supernatant to obtain jaboticaba residue polyphenol extract, putting the extract into a rotary evaporator, performing rotary evaporation and concentration at a temperature of 45 ℃ under reduced pressure until the solid content is more than 12brix, and preserving at a temperature of-20 ℃ for later use
(2) Soaking litchi pulp 1:1 in the jaboticaba polyphenol concentrated extract solution obtained in the step (1), irradiating for 10min by an LED light source with the wavelength of 525nm for photodynamic sterilization, and then carrying out vacuum packaging;
(3) and (3) carrying out ultrahigh pressure sterilization treatment on the litchi soft can prepared in the step (2), wherein the ultrahigh pressure sterilization treatment condition is 600MPa, the pressure maintaining time is 8min, and the litchi soft can obtained after sterilization is stored at 4 ℃, so that the anthocyanin litchi soft can subjected to ultrahigh pressure photo-dynamic cold sterilization is prepared.
Example 3
The invention provides a technical scheme that: a preparation method of an anthocyanin litchi soft can with ultrahigh pressure photo dynamic cold sterilization comprises the following steps:
(1) collecting the residual mulberry residue by-product of factory juice, mixing the mulberry residue by-product with water according to the material-liquid ratio of 1:1, adding 0.02% of pectinase and 0.02% of cellulase according to the mass ratio, carrying out enzymolysis at the constant temperature of 50 ℃ for 1h, inactivating enzyme, adding 80% acidified ethanol (citric acid is used as an acidifier according to the material-liquid ratio of 1:10(g/mL), adjusting the pH of the solution to 3.0), carrying out ultrasonic extraction for more than 3 times at the frequency of 45Hz, the power of 400W and the temperature of 55 ℃, carrying out centrifugation for 20min each time at the rotating speed of 4000rpm for 10min, taking the supernatant to obtain a mulberry residue polyphenol extract, putting the extract into a rotary evaporator, carrying out rotary evaporation and concentration at the temperature of 45 ℃ until the solid content is more than 12brix, and preserving at the temperature of-20 ℃ for later use
(2) Soaking litchi pulp 1:1 in the concentrated mulberry polyphenol extracting solution obtained in the step (1), irradiating for 10min by an LED light source with the wavelength of 525nm for photodynamic sterilization, and then carrying out vacuum packaging;
(3) and (3) carrying out ultrahigh pressure sterilization treatment on the litchi soft can prepared in the step (2), wherein the ultrahigh pressure sterilization treatment condition is 600MPa, the pressure maintaining time is 8min, and the litchi soft can obtained after sterilization is stored at 4 ℃, so that the anthocyanin litchi soft can subjected to ultrahigh pressure photo-dynamic cold sterilization is prepared.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (9)
1. The preparation method of the litchi soft can is characterized by comprising the following steps:
(1) extracting polyphenol in the berry byproducts to obtain polyphenol extracting solution, and concentrating;
(2) soaking litchi pulp in the polyphenol extracting solution, performing photodynamic sterilization, vacuum packaging and ultrahigh pressure sterilization to obtain litchi soft can;
wherein the berry byproduct comprises at least one of waxberry pomace, blueberry pomace, jaboticaba pomace and mulberry pomace;
the polyphenol extracting solution contains anthocyanin;
the light source of the photodynamic sterilization is an LED light source with the wavelength of 510-540nm, and the irradiation time is 8-15 min.
2. The process for the preparation of soft litchi cans according to claim 1, wherein the extraction of polyphenols from the berry by-products comprises the following steps:
(a) mixing the berry byproduct with water according to the feed-liquid ratio of 1 (1-1.5);
(b) adding 0.02-0.05% of pectinase and 0.02-0.05% of cellulase according to the mass ratio, and carrying out enzymolysis at constant temperature;
(c) inactivating enzyme, adding ethanol, ultrasonic extracting, centrifuging, and collecting supernatant to obtain berry byproduct polyphenol extractive solution.
3. The method for preparing soft litchi cans according to claim 2, wherein the temperature of the constant temperature enzymolysis in the step (b) is 50-55 ℃.
4. The method of making soft litchi cans of claim 2, wherein step (c) further comprises adjusting the pH with citric acid after adding ethanol.
5. The method for preparing soft litchi cans according to claim 2, wherein the ratio of the amount of ethanol added in step (c) to the volume of the solution after enzyme deactivation is 1 (8-10) by volume.
6. The method for preparing the litchi soft can according to claim 2, wherein the ultrasonic extraction conditions in the step (c) are 35-50 Hz ultrasonic frequency, 300-550W ultrasonic power and 50-70 ℃ ultrasonic temperature.
7. The method of making a soft canned litchi as claimed in claim 1, wherein the concentration is such as to increase the solids content of the polyphenol extract to 12brix or above.
8. The method for preparing the lychee soft can according to claim 1, wherein the ratio of the lychee pulp to the polyphenol extracting solution is 1 (1-1.5).
9. The method for preparing soft litchi cans according to claim 1, wherein the ultra high pressure sterilization treatment conditions are 500 to 600 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010793518.0A CN111990615A (en) | 2020-08-10 | 2020-08-10 | Preparation method of anthocyanin litchi soft can with ultrahigh-pressure photo-dynamic cold sterilization function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010793518.0A CN111990615A (en) | 2020-08-10 | 2020-08-10 | Preparation method of anthocyanin litchi soft can with ultrahigh-pressure photo-dynamic cold sterilization function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111990615A true CN111990615A (en) | 2020-11-27 |
Family
ID=73462937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010793518.0A Pending CN111990615A (en) | 2020-08-10 | 2020-08-10 | Preparation method of anthocyanin litchi soft can with ultrahigh-pressure photo-dynamic cold sterilization function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111990615A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102503997A (en) * | 2011-11-01 | 2012-06-20 | 哈尔滨工业大学 | Method for catalytic extraction of anthocyanidin through supercritical enzymatic mode |
| CN106616240A (en) * | 2016-12-16 | 2017-05-10 | 重庆渝金源食品有限公司 | Production method of sweet canned food |
| CN111328952A (en) * | 2020-03-03 | 2020-06-26 | 四川大学 | Photodynamic sterilization method for acidic food |
-
2020
- 2020-08-10 CN CN202010793518.0A patent/CN111990615A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102503997A (en) * | 2011-11-01 | 2012-06-20 | 哈尔滨工业大学 | Method for catalytic extraction of anthocyanidin through supercritical enzymatic mode |
| CN106616240A (en) * | 2016-12-16 | 2017-05-10 | 重庆渝金源食品有限公司 | Production method of sweet canned food |
| CN111328952A (en) * | 2020-03-03 | 2020-06-26 | 四川大学 | Photodynamic sterilization method for acidic food |
Non-Patent Citations (1)
| Title |
|---|
| 张翀等: "软包装枇杷罐头超高压杀菌效果的研究", 《热带作物学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20190254313A1 (en) | Fruit and vegetable juice rich in sod and processing method thereof | |
| CN104397804B (en) | Fruit and vegetable juice and non-thermal preparation method thereof | |
| CN103005566A (en) | Natural flavor pineapple juice and method for preparing same | |
| CN104757107A (en) | Method for processing instant jerusalem artichoke soft cans | |
| KR101198713B1 (en) | Manufacturing method of concentrated persimmon solution and beverage using the same | |
| CN101461418A (en) | Method for processing reversed steaming sweet potato | |
| CN112971035A (en) | Production method of dried bean curd with long shelf life | |
| CN110432457B (en) | Dried and crisp black persimmon slices and processing technology | |
| CN103070436B (en) | Peach juice and preparation method thereof | |
| CN111418752A (en) | Method for inactivating activity of dissolved polyphenol oxidase and membrane-bound polyphenol oxidase | |
| CN111990615A (en) | Preparation method of anthocyanin litchi soft can with ultrahigh-pressure photo-dynamic cold sterilization function | |
| CN114651919B (en) | A method for preparing concentrated citrus juice by hot processing for inhibiting non-enzymatic browning | |
| CN102960440B (en) | Method of prolonging rice storage period by ultraviolet-superheated steam combined treatment | |
| CN106387538B (en) | Sweet potato compound beverage and preparation method thereof | |
| CN102960442B (en) | Method of prolonging rice storage period by gamma ray-superheated steam combined treatment | |
| CN107788155A (en) | A kind of preparation method of honey citron tea jam underflow | |
| CN108618004A (en) | The preparation method of wine dregs of rice mackerel | |
| JP2021000067A (en) | Fermentation composition of astringent persimmon and its processing method | |
| KR102382629B1 (en) | Method of manufacturing jam using green tangerine and green tangerine jam prepared thereby | |
| KR20210017093A (en) | Method of Preparing Extracted Noni Juice And The Juice Prepared Therefrom | |
| KR20090114216A (en) | Method for Preparing an Extract of Joritdae Leaf and a Beverage Using the Extract | |
| CN111616328B (en) | Preparation method of canned yellow peach | |
| KR20190082038A (en) | A method for manufacturing of non-heat pineapple fermentation vinegar, and a drink containing the non-heat pineapple fermentation vinegar, and the non-heat pineapple fermentation vinegar manufactyred by the method | |
| CN108175083A (en) | The preparation method of compound dragon fruit ferment | |
| CN113273664B (en) | Ultrahigh pressure technology-based pear juice color protection method |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201127 |