CN112890081A - 一种柿子全果浆复合护色剂 - Google Patents
一种柿子全果浆复合护色剂 Download PDFInfo
- Publication number
- CN112890081A CN112890081A CN202110292175.4A CN202110292175A CN112890081A CN 112890081 A CN112890081 A CN 112890081A CN 202110292175 A CN202110292175 A CN 202110292175A CN 112890081 A CN112890081 A CN 112890081A
- Authority
- CN
- China
- Prior art keywords
- persimmon
- color fixative
- pulp
- acid
- composite color
- 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
- 239000000834 fixative Substances 0.000 title claims abstract description 74
- 235000011511 Diospyros Nutrition 0.000 title claims abstract description 68
- 239000002131 composite material Substances 0.000 title claims abstract description 39
- 244000055850 Diospyros virginiana Species 0.000 title 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 78
- 244000236655 Diospyros kaki Species 0.000 claims abstract description 61
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 56
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims abstract description 26
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229960004705 kojic acid Drugs 0.000 claims abstract description 26
- 235000010323 ascorbic acid Nutrition 0.000 claims abstract description 25
- 239000011668 ascorbic acid Substances 0.000 claims abstract description 25
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 25
- 229960004106 citric acid Drugs 0.000 claims abstract description 25
- 150000001875 compounds Chemical class 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- AZQWKYJCGOJGHM-UHFFFAOYSA-N 1,4-benzoquinone Chemical compound O=C1C=CC(=O)C=C1 AZQWKYJCGOJGHM-UHFFFAOYSA-N 0.000 abstract description 12
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 11
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 11
- 230000005764 inhibitory process Effects 0.000 abstract description 9
- 235000018553 tannin Nutrition 0.000 abstract description 9
- 229920001864 tannin Polymers 0.000 abstract description 9
- 239000001648 tannin Substances 0.000 abstract description 9
- 239000000126 substance Substances 0.000 abstract description 7
- 230000002255 enzymatic effect Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000013373 food additive Nutrition 0.000 abstract description 2
- 239000002778 food additive Substances 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 description 21
- 230000000694 effects Effects 0.000 description 20
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 12
- 230000002829 reductive effect Effects 0.000 description 9
- 241000723267 Diospyros Species 0.000 description 7
- 238000000034 method Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 238000004537 pulping Methods 0.000 description 4
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004316 Oxidoreductases Human genes 0.000 description 3
- 108090000854 Oxidoreductases Proteins 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 241000792913 Ebenaceae Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000008139 complexing agent Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000003112 inhibitor Substances 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 description 2
- 229940048086 sodium pyrophosphate Drugs 0.000 description 2
- 235000010265 sodium sulphite Nutrition 0.000 description 2
- 235000019818 tetrasodium diphosphate Nutrition 0.000 description 2
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- PWKSKIMOESPYIA-UHFFFAOYSA-N 2-acetamido-3-sulfanylpropanoic acid Chemical compound CC(=O)NC(CS)C(O)=O PWKSKIMOESPYIA-UHFFFAOYSA-N 0.000 description 1
- 244000136475 Aleurites moluccana Species 0.000 description 1
- 235000006667 Aleurites moluccana Nutrition 0.000 description 1
- 235000018244 Castanea mollissima Nutrition 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- 235000008597 Diospyros kaki Nutrition 0.000 description 1
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 description 1
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 description 1
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 240000000038 Ziziphus mauritiana Species 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000013522 chelant Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000006957 competitive inhibition Effects 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910001431 copper ion Inorganic materials 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940001482 sodium sulfite Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
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
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提出一种柿子全果浆复合护色剂,属于食品添加剂技术领域;包括以下重量份的成分:曲酸2‑3份、抗坏血酸0.8‑1.2份、柠檬酸1.9‑2.2份;本发明以柿果浆为原料,利用曲酸、抗坏血酸、柠檬酸为复合护色剂对柿果浆进行护色处理,该复合护色剂在低剂量下添加于柿子全果浆中,可与加工中的柿子全果浆中暴露出的大量单宁物质稳定结合,同时有效抑制柿子全果浆中多酚氧化酶的酶活性,降低可溶性醌的含量,提高褐变抑制率。
Description
技术领域
本发明属于食品添加剂技术领域,涉及一种柿子全果浆复合护色剂。
背景技术
柿(Diospyros kaki Thunb.)为柿科(Ebenaceae)柿属(Diospyros)落叶乔木。柿果富含糖、蛋白质、脂肪和维生素等营养成分,可鲜食,亦可加工成柿干、柿饼等,还可代替粮食,与枣、栗齐名,素有铁杆庄稼、木本粮食之美誉,此外,柿果性味干涩,微寒,无毒,可清热润肺,化痰止咳,有健脾、涩肠、止血之功效,具有较高的保健功能及药用价值。但由于柿果中单宁物质含量较高,受氧化酶系的作用能缩合成更高分子的根皮鞣红,变为暗褐色,从而引起柿果品质下降,货架期缩短,商品价值降低,甚至褐变生成有毒物质,影响食用安全性。
目前,果蔬加工过程中产生的褐变主要通过热烫,抽真空,添加亚硫酸盐、氯化物及其它化学试剂等物理和化学方法加以控制,其中护色剂处理仍是生产上抑制褐变的主要措施。在柿果加工护色技术方面,国内外研究较少,闫小艳等利用苯甲酸钠和山梨酸钾进行柿果浆护色处理,研究发现对柿色素破坏作用大,且剂量过大会对人体健康造成一定伤害;王军等利用乙二胺四乙酸二钠(EDTA-Na2)、焦磷酸钠、维生素C进行最优复合护色剂配比,结果表明0.02% EDTA-Na2、0.2%焦磷酸钠和0.01%维生素C的复合护色剂组合能显著抑制橘蜜柿柿汁的褪色和褐变;占席娟采用0.1%亚硫酸钠和0.3%植酸组合的复合护色剂对鲜柿进行处理,能有效抑制PPO活性和褐变的发生;高志强利用0.4%NaCl、0.5%维生素C和0.3%柠檬酸组合的安全无硫复合护色液,对安溪油柿的PPO活性起到一定的抑制作用,且能有效控制褐变的发生;周坚通过比较四种不同褐变抑制剂亚硫酸钠、L-半胱氨酸、抗坏血酸、柠檬酸对甜柿多酚氧化酶特性的影响,研究发现四种抑制剂能不同程度抑制甜柿中多酚氧化酶的活性。
柿子全果浆在加工过程中,由于本身被研磨制浆,其内部的大量单宁物质被充分暴露,在本身氧化酶系的作用下极易被氧化。而采用现有常规护色剂,单宁含量较高的环境下其本身的作用被抑制,需要较高的添加量,即使增加了护色剂的用量,护色剂与单宁结合之后,其仍处于不稳定的状态下,部分单宁物质会脱离结合状态,在柿果中的氧化酶系作用下缩合成更高分子的根皮鞣红,造成柿子全果浆在加工的过程中色泽变深,品质下降。
发明内容
本发明克服了现有技术的不足,提出一种柿子全果浆复合护色剂,解决在生产加工过程中柿子全果浆护色效果不稳定的问题。
为了达到上述目的,本发明是通过如下技术方案实现的。
一种柿子全果浆复合护色剂,包括以下重量份的成分:曲酸2-3份、抗坏血酸0.8-1.2份、柠檬酸1.9-2.2份。
优选的,所述曲酸、抗坏血酸、柠檬酸的质量比为2.89:1:2.05。
优选的,所述复合护色剂是通过将曲酸、抗坏血酸、柠檬酸溶于水得到的溶液,所述复合护色剂的浓度为2-2.5g/100mL。
更优的,所述复合护色剂的浓度为2.43g/100mL。
本发明相对于现有技术所产生的有益效果为:
本发明以柿果浆为原料,利用曲酸、抗坏血酸、柠檬酸为复合护色剂对柿果浆进行护色处理,其护色效果显著优于单一护色剂,克服了单一护色剂的缺点,降低了护色剂的使用浓度。本发明所述的复合护色剂在添加的浓度范围内,可加强与酶活力负向作用,对PPO活力起到很好的抑制作用;该复合护色剂在低剂量下添加于柿子全果浆中,可与加工中的柿子全果浆中暴露出的大量单宁物质稳定结合,添加复合护色剂可将褐色的醌类物质还原成联醌,降低可溶性醌含量。同时有效抑制柿子全果浆中多酚氧化酶的酶活性,提高褐变抑制率。
附图说明
为了使本发明所要解决的技术问题、技术方案及有益效果更加清楚明白,结合以下附图进行说明:
图1是实验例2中不同复合护色剂对柿果浆褐变抑制率的影响对比图。
图2是实施例1所述的复合护色剂与单一护色剂对于总酚含量影响的曲线图。
具体实施方式
为了使本发明所要解决的技术问题、技术方案及有益效果更加清楚明白,结合实施例和附图,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。下面结合实施例和附图详细说明本发明的技术方案,但保护范围不被此限制。
实施例1
一种柿子全果浆复合护色剂,是由曲酸、抗坏血酸、柠檬酸混合后溶于水制得,复合护色剂中含有曲酸1.18 g/100mL、抗坏血酸0.41 g/100mL、柠檬酸0.84 g/100mL。
实施例2
一种柿子全果浆复合护色剂,是由曲酸、抗坏血酸、柠檬酸混合后溶于水制得,复合护色剂中含有曲酸1.05 g/100mL、抗坏血酸0.45g/100mL、柠檬酸0.89g/100mL。
实施例3
一种柿子全果浆复合护色剂,是由曲酸、抗坏血酸、柠檬酸混合后溶于水制得,复合护色剂中含有曲酸1.23 g/100mL、抗坏血酸0.39 g/100mL、柠檬酸0.82 g/100mL。
实施例4
一种柿子全果浆复合护色剂,是由曲酸、抗坏血酸、柠檬酸混合后溶于水制得,复合护色剂中含有曲酸1.25 g/100mL、抗坏血酸0.45 g/100mL、柠檬酸0.92 g/100mL。
实施例5
一种柿子全果浆复合护色剂,是由曲酸、抗坏血酸、柠檬酸混合后溶于水制得,复合护色剂中含有曲酸0.98 g/100mL、抗坏血酸0.42 g/100mL、柠檬酸0.81g/100mL。
实验例1:
对实施例1中的复合护色剂进行柿果浆护色效果评价,对照组为采用新鲜柿子进行制浆,制浆后检测相应指标,无护色剂组和添加复合护色剂的两组采用储藏了一周的柿子进行制浆,制浆后检测相应的指标。结果见表1和表2:
由表1可知,添加实施例1的复合护色剂的柿果浆,氨基态氮无变化;总酸、总糖、还原糖略有升高;可溶性固形物、pH略有下降。由表2可知,添加复合护色剂的柿果浆,PPO活性、可溶性醌与对照和无护色剂组对比下降明显;添加复合护色剂组的总酚含量明显高于对照和无护色剂组。复合护色剂处理柿果浆一周后总酚含量为14.31g/L,无护色剂为1.68g/L,对照组为3.63g/L。
本发明以柿果为原料,最佳复合护色剂配比为:曲酸1.18 g/100mL、抗坏血酸0.41g/100mL、柠檬酸0.84 g/100mL,此条件下,柿果浆褐变抑制率实测值为84.81%,与预测值吻合率可达97.8%。
实验例2
对实施例1中的复合护色剂与现有三种复合护色剂对比进行柿果浆护色效果评价,试验组1为本专利申请复合护色剂组,试验组2~4为柿果护色方面现有的其它复合护色剂组,分别对不同试验组在2d~12d的褐变抑制率、PPO活性、总酚含量、可溶性醌含量进行对比,不同复合护色剂配比见表3,检测结果见图1。
由图1可知,本发明复合护色剂组“曲酸+抗坏血酸+柠檬酸”在2~12d范围褐变抑制率有所下降,其它三组护色剂也随时间的增加,褐变抑制率有逐渐下降的趋势,但在同一时间本发明所述的复合护色剂褐变抑制率明显高于其它三组现有的复合护色剂。
实验例3
对实施例1中的复合护色剂与现有三种单一护色剂对比进行柿果浆护色效果评价,分析其对全柿果浆中总酚含量的影响,结果见图2。
由图2可知,经复合剂“曲酸+抗坏血酸+柠檬酸”处理的柿果浆在1~7d时间范围内基本维持在14.25g/L左右,8~10d逐渐下降,10d降至最低为11.21g/L,而无护色剂组和单一护色剂组在1~10d范围内,总酚含量均在1.0~7.0g/L范围,明显低于复合剂处理的柿果浆,其中单一护色剂曲酸处理的柿果浆,在1~8d总酚含量维持在5.7~6.3g/L范围,显著高于无护色剂和其它两组单一护色剂组,通过对曲酸、抗坏血酸、柠檬酸优化配比,进行护色剂的复配,添加复合护色剂的柿果浆中总酚含量约为单一护色剂的2~6倍。
曲酸与抗坏血酸、柠檬酸协同作用,将多酚氧化酶(PPO)中的铜更多的解离,螯合酶结构中的铜离子,大幅度降低酶的活性,同时由于曲酸是酚类物质的结构类似物,其产生的竞争性抑制作用会防止酚类物质被氧化,柠檬酸与抗坏血酸的加入,在酶促褐变中更多的还原氧化产物醌,以降低单一添加曲酸的消耗,总酚含量显著高于单一护色成分下对总酚的影响。
以上内容是结合具体的优选实施方式对本发明所做的进一步详细说明,不能认定本发明的具体实施方式仅限于此,对于本发明所属技术领域的普通技术人员来说,在不脱离本发明的前提下,还可以做出若干简单的推演或替换,都应当视为属于本发明由所提交的权利要求书确定专利保护范围。
Claims (4)
1.一种柿子全果浆复合护色剂,其特征在于,包括以下重量份的成分:曲酸2-3份、抗坏血酸0.8-1.2份、柠檬酸1.9-2.2份。
2.根据权利要求1所述的一种柿子全果浆复合护色剂,其特征在于,所述曲酸、抗坏血酸、柠檬酸的质量比为2.89:1:2.05。
3.根据权利要求1或2所述的一种柿子全果浆复合护色剂,其特征在于,所述复合护色剂是通过将曲酸、抗坏血酸、柠檬酸溶于水得到的溶液,所述复合护色剂的浓度为2-2.5g/100mL。
4.根据权利要求3所述的一种柿子全果浆复合护色剂,其特征在于,所述复合护色剂的浓度为2.43g/100mL。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110292175.4A CN112890081A (zh) | 2021-03-18 | 2021-03-18 | 一种柿子全果浆复合护色剂 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110292175.4A CN112890081A (zh) | 2021-03-18 | 2021-03-18 | 一种柿子全果浆复合护色剂 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112890081A true CN112890081A (zh) | 2021-06-04 |
Family
ID=76105452
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110292175.4A Pending CN112890081A (zh) | 2021-03-18 | 2021-03-18 | 一种柿子全果浆复合护色剂 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112890081A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115590167A (zh) * | 2022-10-25 | 2023-01-13 | 中国农业科学院农产品加工研究所(Cn) | 柿果泥的制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101972020A (zh) * | 2010-09-16 | 2011-02-16 | 南京农业大学 | 曲酸抑制早酥梨汁褐变的方法 |
CN104489804A (zh) * | 2014-12-04 | 2015-04-08 | 王韶华 | 一种柿子饮料配方 |
CN104489817A (zh) * | 2014-12-25 | 2015-04-08 | 桂林得坤生物科技股份有限公司 | 一种脱涩柿子汁的生产工艺 |
CN107183474A (zh) * | 2017-03-31 | 2017-09-22 | 启东市惠鹤蔬果农地股份专业合作社 | 一种抑制果汁褐变的方法 |
-
2021
- 2021-03-18 CN CN202110292175.4A patent/CN112890081A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101972020A (zh) * | 2010-09-16 | 2011-02-16 | 南京农业大学 | 曲酸抑制早酥梨汁褐变的方法 |
CN104489804A (zh) * | 2014-12-04 | 2015-04-08 | 王韶华 | 一种柿子饮料配方 |
CN104489817A (zh) * | 2014-12-25 | 2015-04-08 | 桂林得坤生物科技股份有限公司 | 一种脱涩柿子汁的生产工艺 |
CN107183474A (zh) * | 2017-03-31 | 2017-09-22 | 启东市惠鹤蔬果农地股份专业合作社 | 一种抑制果汁褐变的方法 |
Non-Patent Citations (5)
Title |
---|
严守雷等: "水煮莲藕片研制工艺学探讨", 《保鲜与加工》 * |
唐春红等: "《天然防腐剂与抗氧化剂》", 31 May 2010, 中国轻工业出版社 * |
张婷婷等: "曲酸、抗坏血酸及柠檬酸对鲜切苹果褐变的影响", 《中国食品学报》 * |
李富军等: "《果蔬采后生理与衰老控制》", 31 December 2004, 中国环境科学出版社 * |
赵欣等: "响应面法优化复合护色剂对柿汁褐变的影响", 《中国食品添加剂》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115590167A (zh) * | 2022-10-25 | 2023-01-13 | 中国农业科学院农产品加工研究所(Cn) | 柿果泥的制备方法 |
CN115590167B (zh) * | 2022-10-25 | 2024-05-07 | 中国农业科学院农产品加工研究所 | 柿果泥的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101815520B1 (ko) | 아로니아즙을 첨가한 한식간장 소스 개발 및 이를 이용한 피클 제조방법 | |
CN104286345A (zh) | 一种低糖高活性刺梨果脯及其制备方法 | |
JP4582059B2 (ja) | 褐変防止剤 | |
Jiang et al. | Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid | |
Ren et al. | Effects of sulfite treatment on the quality of black fungus | |
Oboh et al. | Inhibition of α-amylase and α-glucosidase activities by ethanolic extract of Amaranthus cruentus leaf as affected by blanching. | |
Naknean et al. | Effect of different osmotic agents on the physical, chemical and sensory properties of osmo-dried cantaloupe | |
CN112890081A (zh) | 一种柿子全果浆复合护色剂 | |
Zidi et al. | The use of modified atmosphere packaging as mean of bioactive compounds and antioxidant activities preservation of fresh figs (Ficus carica L.) from rare cultivars | |
Sharma et al. | Development and quality evaluation of bitter gourd-kiwi blended squash during storage | |
Yeung et al. | In vitro iron bioavailability and antioxidant activity of raisins | |
Croguennec | Enzymatic browning | |
KR101240297B1 (ko) | 신선편이 바나나 제조용 침지 수용액과 그것을 사용한 신선편이 바나나의 제조 방법 | |
CN110915971A (zh) | 一种低糖柚子皮蜜饯及其制备方法 | |
KR20160084050A (ko) | 항산화와 갈변억제용 조성물, 이를 포함하는 식품 조성물, 및 이를 이용한 식품의 항산화능 향상 및 갈변 억제 방법 | |
KR101802031B1 (ko) | 색소 안정성 및 항산화능이 향상된 농축 딸기 과즙음료의 제조방법 | |
US20130183418A1 (en) | Method of inhibition of enzymatic browning in food using a sulfinic acid compound | |
Dai et al. | Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince | |
CN107296141A (zh) | 一种火龙果果皮果脯及其加工方法 | |
CN112899105A (zh) | 果胶甲酯酶抑制剂及其在果酒酿造中的应用 | |
KR100765913B1 (ko) | 김을 이용한 침출주의 제조 방법 | |
Bhardwaj et al. | Studies on physico-chemical, sensory and microbiological quality of kinnow juice blends under refrigerated storage | |
KR102477936B1 (ko) | 신선편이 파프리카 침지용 조성물 및 그 제조방법 | |
Bolarinwa et al. | Influence of cashew steaming on the quality attributes of cashew-pawpaw mixed fruit juice | |
CN118120871A (zh) | 一种护色组合物及其制备方法 |
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: 20210604 |