CN113068779B - Preparation method of natural anti-browning NFC apple juice - Google Patents
Preparation method of natural anti-browning NFC apple juice Download PDFInfo
- Publication number
- CN113068779B CN113068779B CN202110380623.6A CN202110380623A CN113068779B CN 113068779 B CN113068779 B CN 113068779B CN 202110380623 A CN202110380623 A CN 202110380623A CN 113068779 B CN113068779 B CN 113068779B
- Authority
- CN
- China
- Prior art keywords
- juice
- seabuckthorn
- preparing
- apples
- browning
- 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.)
- Active
Links
- 235000015197 apple juice Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 241000229143 Hippophae Species 0.000 claims abstract description 59
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 57
- 241000220225 Malus Species 0.000 claims abstract description 55
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 51
- 241001092040 Crataegus Species 0.000 claims abstract description 48
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 35
- 235000021016 apples Nutrition 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 30
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 25
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 25
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 25
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 25
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 25
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 25
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 25
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 25
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 25
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 25
- 235000014493 Crataegus Nutrition 0.000 claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 21
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 239000000287 crude extract Substances 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 14
- 238000000265 homogenisation Methods 0.000 claims abstract description 12
- 238000005516 engineering process Methods 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000012371 Aseptic Filling Methods 0.000 claims abstract description 5
- 239000000284 extract Substances 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000007921 spray Substances 0.000 claims abstract description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 16
- 229960005070 ascorbic acid Drugs 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 229920001661 Chitosan Polymers 0.000 claims description 7
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 7
- 229930182827 D-tryptophan Natural products 0.000 claims description 7
- QIVBCDIJIAJPQS-SECBINFHSA-N D-tryptophane Chemical compound C1=CC=C2C(C[C@@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-SECBINFHSA-N 0.000 claims description 7
- 229930195725 Mannitol Natural products 0.000 claims description 7
- 239000000594 mannitol Substances 0.000 claims description 7
- 235000010355 mannitol Nutrition 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 7
- 235000010323 ascorbic acid Nutrition 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 230000035764 nutrition Effects 0.000 abstract description 10
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000654 additive Substances 0.000 abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 239000012634 fragment Substances 0.000 description 13
- 230000000694 effects Effects 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 239000002211 L-ascorbic acid Substances 0.000 description 6
- 235000000069 L-ascorbic acid Nutrition 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 238000011085 pressure filtration Methods 0.000 description 5
- 238000005507 spraying Methods 0.000 description 5
- 238000005303 weighing Methods 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000003935 Hippophae Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- -1 malic acid) Chemical class 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 229940093915 gynecological organic acid Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000003112 inhibitor Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 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
- 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
- A23L2/04—Extraction of 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
- A23L2/42—Preservation of non-alcoholic beverages
-
- 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
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of natural anti-browning NFC apple juice, and belongs to the technical field of food processing. It comprises the following steps: (1) pretreatment: preparing and treating seabuckthorn, apples and hawthorns to obtain crude seabuckthorn extract, massive apples and massive hawthorns; (2) preparing juice: preparing the blocky apples and the blocky hawthorns pretreated in the step (1) for juicing, and filtering the squeezed turbid juice to obtain clear juice; preparing the seabuckthorn crude extract pretreated in the step (1) and an anti-browning agent, and adding the seabuckthorn crude extract and the anti-browning agent into the filtered clear juice; (3) and (3) sterilizing and filling the fruit juice: and (2) preparing the fruit juice prepared in the step (1), sending the fruit juice into a high-pressure homogenizer for homogenization treatment, then carrying out ultra-high pressure technology sterilization, then sending into an aseptic filling machine for filling, sealing by using a packaging machine, and finally carrying out spray cooling to obtain a finished product. The invention uses the purely natural hawthorn and the sea buckthorn to replace additives to improve the quality of the apple juice, thereby ensuring the absolute naturalness, greenness, safety and nutrition of the juice.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of natural anti-browning NFC apple juice.
Background
The apple is one of four fruits in the world, the pulp of the apple is fine and smooth, and the apple is rich in functional components such as a large amount of organic acids (such as malic acid), phenolic compounds, mineral substances and the like, and is rich in nutrition. More than 60% of the world apples are used for fresh marketing, and even less than 10% of the world apples are used for processing in China. The apple juice is the most popular and rapidly developed product in apple processing products, and has a plurality of problems in domestic processing and production. For example, apple juice is easy to brown due to the fact that the apple juice is rich in polyphenols, so that the color of the apple is changed and the sensory quality of the apple is affected; for example, NFC (non from concentrated) apple juice, which is rapidly spreading to the world, has poor stability, is prone to precipitation and delamination due to its large content.
In order to solve these problems, manufacturers of the food industry have made a lot of attempts, but a series of solutions have been proposed which use various food additives without exception, but which are contrary to the increasingly popular concept of cleaning labels. We have sought to use one or more ingredients of natural origin to remove or replace artificial or chemical additives used in food products, to simplify the ingredient list, and to preserve the natural attributes of the food product in the labeled ingredient column.
Meanwhile, the traditional heat processing method can cause damage to the nutrition and sensory quality of the product caused by high temperature, such as generation of cooking flavor and non-enzymatic browning, and the ultrahigh pressure technology is used as a brand-new non-heat processing technology.
Disclosure of Invention
1. Problems to be solved
Aiming at the problems in the prior art, the invention provides the preparation method of the natural anti-browning NFC apple juice, and pure natural hawthorn and sea buckthorn are used for replacing additives to improve the quality of the apple juice, so that the absolute naturalness, greenness, safety and nutrition of the apple juice are ensured.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A preparation method of natural anti-browning NFC apple juice comprises the following steps:
(1) pretreatment: preparing and treating seabuckthorn, apples and hawthorns to obtain crude seabuckthorn extract, massive apples and massive hawthorns;
(2) preparing juice: preparing the blocky apples and the blocky hawthorns pretreated in the step (1) for juicing, and filtering the squeezed turbid juice to obtain clear juice for later use; adding the seabuckthorn crude extract pretreated in the step (1) and the anti-browning agent into the filtered clear juice to obtain fruit juice;
(3) and (3) sterilizing and filling the fruit juice: and (2) preparing the fruit juice prepared in the step (1), sending the fruit juice into a high-pressure homogenizer for homogenization treatment, then carrying out ultra-high pressure technology sterilization, then sending into an aseptic filling machine for filling, sealing by using a packaging machine, and finally carrying out spray cooling to obtain a finished product.
In the preparation method of the natural anti-browning NFC apple juice,
the processing mode of the sea buckthorn in the step (1) is as follows:
preparing raw seabuckthorn pulp;
taking out the raw juice of seabuckthorn, and adopting flowing water to thaw;
filtering the unfrozen raw seabuckthorn pulp by using a 80-mesh screen;
centrifuging the filtered seabuckthorn raw pulp;
removing impurities of the lower layer precipitate and the upper layer aggregate from the centrifuged raw seabuckthorn pulp, and taking clear liquid of the middle layer;
filtering the clear liquid in the middle layer with 120 mesh screen to obtain crude extract of fructus Hippophae.
In the preparation method of the natural anti-browning NFC apple juice,
the storage condition of the raw juice of seabuckthorn is-20 ℃;
the centrifugal force of the centrifugal treatment of the raw seabuckthorn pulp is 4800g, and the centrifugal treatment time of the raw seabuckthorn pulp is 15 min.
In the preparation method of the natural anti-browning NFC apple juice,
the apple and hawthorn processing mode in the step (1) is as follows:
preparing apples and hawthorns;
cleaning apple and hawthorn, removing core of the apple and the hawthorn, and cutting into blocks;
soaking the cut apples and the hawthorn into ascorbic acid solution for color protection.
In the preparation method of the natural anti-browning NFC apple juice,
the storage conditions of the apples and the hawthorns are-3-4 ℃;
the mass concentration of the ascorbic acid solution for color protection is 500 mg/L.
In the preparation method of the natural anti-browning NFC apple juice,
the anti-browning agent in the step (2) comprises D-tryptophan, chitosan and mannitol, wherein the mass ratio of the D-tryptophan to the chitosan to the mannitol is 2: 17: 10, wherein the addition mass of the anti-browning agent is 0.1 percent of the mass of the massive apples;
in the step (2), the adding mass of the blocky hawthorns is 4% of the mass of the blocky apples;
and (3) mixing the blocky apples and the blocky hawthorns in the step (2) and juicing, sieving the squeezed juice with a 80-mesh sieve, and then placing the sieved juice in a container for later use.
In the preparation method of the natural anti-browning NFC apple juice,
the mixing and juicing equipment is a low-speed squeezing type normal juice machine;
the adding mass of the seabuckthorn crude extract is 5% of the mass of the filtered clear liquid juice.
In the preparation method of the natural anti-browning NFC apple juice,
the pressure of the homogenization treatment in the step (3) is 40MPa, and the temperature is set to be 25 ℃.
In the preparation method of the natural anti-browning NFC apple juice,
the sterilization pressure of the ultra-high pressure technique sterilization in the step (3) is 600MPa, the sterilization time is 3min, and the sterilization temperature is below 25 ℃.
In the preparation method of the natural anti-browning NFC apple juice,
the pressure boosting process of the ultra-high pressure technology sterilization comprises two steps:
the first step is to rapidly increase the pressure to 150 MPa;
the second step is to increase the pressure to 600MPa at a constant speed within 4 min.
3. Advantageous effects
Compared with the prior art, the invention has the beneficial effects that:
according to the preparation method of the natural anti-browning NFC apple juice, the pure natural hawthorn and the sea buckthorn are used as ingredients, the deterioration property that the apple juice is easy to brown and precipitate is improved by utilizing the characteristics of high pectin content and high viscosity of the hawthorn and high organic acid and flavonoid compound content of the sea buckthorn, so that the addition of artificial or chemical additives is basically removed, the processing process is simplified to the greatest extent, and the clean label concept which is rapidly developed in the world is responded, so that a label ingredient column is cleaner and more natural, and consumers with increasingly enhanced health and safety awareness are willing to buy bills; moreover, the hawthorn and the sea buckthorn also have unique flavor and nutrition, and after the hawthorn and the sea buckthorn are added into the apple juice, the mixed juice of the hawthorn and the sea buckthorn is sour, sweet, delicious and fragrant. And the low-speed press-filtering type juicer is used for juicing, the juice yield is high, and the nutrition and the flavor are completely preserved. Meanwhile, the novel ultrahigh pressure technology is used for sterilizing the fruit juice, so that the damage to the nutrition and sensory quality of the product caused by high temperature due to the heat treatment on the apple juice is avoided, and the original qualities of the fruit juice such as nutrition, color and flavor are well maintained. In addition, by adding the anti-browning agent,
drawings
Fig. 1 is a diagram illustrating the effects of embodiments 1, 3 and 4 of the present invention.
Detailed Description
The invention is further described with reference to specific examples.
It should be noted that, in the following description,
the sea-buckthorn, the apple and the hawthorn need to be refrigerated in advance to slow down the browning degree in the storage period;
the juicing equipment adopts a low-speed juicing type juicer as far as possible so as to obtain more pure taste and flavor of the juice;
the pressure boosting of the ultra-high pressure technology sterilization is divided into two steps to ensure that the temperature of the juice is below 25 ℃ in the processing process.
A preparation method of natural anti-browning NFC apple juice comprises the following steps:
(1) pretreatment: preparing and treating seabuckthorn, apples and hawthorns to obtain crude seabuckthorn extract, massive apples and massive hawthorns;
(2) preparing juice: preparing the blocky apples and the blocky hawthorns pretreated in the step (1) for juicing, and filtering the squeezed turbid juice to obtain clear juice for later use; adding the seabuckthorn crude extract pretreated in the step (1) and the anti-browning agent into the filtered clear juice to obtain fruit juice;
(3) and (3) sterilizing and filling the fruit juice: and (2) preparing the fruit juice prepared in the step (1), sending the fruit juice into a high-pressure homogenizer for homogenization treatment, then carrying out ultra-high pressure technology sterilization, then sending into an aseptic filling machine for filling, sealing by using a packaging machine, and finally carrying out spray cooling to obtain a finished product.
In the preparation method of the natural anti-browning NFC apple juice,
the processing mode of the sea buckthorn in the step (1) is as follows:
preparing raw seabuckthorn pulp;
taking out the raw juice of seabuckthorn, and adopting flowing water to thaw;
filtering the unfrozen raw seabuckthorn pulp by using a 80-mesh screen;
centrifuging the filtered seabuckthorn raw pulp;
removing impurities of the lower layer precipitate and the upper layer aggregate from the centrifuged raw seabuckthorn pulp, and taking clear liquid of the middle layer;
filtering the clear liquid in the middle layer with 120 mesh screen to obtain crude extract of fructus Hippophae.
In the preparation method of the natural anti-browning NFC apple juice,
the storage condition of the raw juice of seabuckthorn is-20 ℃;
the centrifugal force of the centrifugal treatment of the raw seabuckthorn pulp is 4800g, and the centrifugal treatment time of the raw seabuckthorn pulp is 15 min.
In the preparation method of the natural anti-browning NFC apple juice,
the apple and hawthorn processing mode in the step (1) is as follows:
preparing apples and hawthorns;
cleaning apple and hawthorn, removing core of the apple and the hawthorn, and cutting into blocks;
soaking the cut apples and the hawthorn into ascorbic acid solution for color protection.
In the preparation method of the natural anti-browning NFC apple juice,
the storage conditions of the apples and the hawthorns are-3-4 ℃;
the mass concentration of the ascorbic acid solution for color protection is 500 mg/L.
In the preparation method of the natural anti-browning NFC apple juice,
the anti-browning agent in the step (2) comprises D-tryptophan, chitosan and mannitol, wherein the mass ratio of the D-tryptophan to the chitosan to the mannitol is 2: 17: 10, wherein the addition mass of the anti-browning agent is 0.1 percent of the mass of the massive apples;
in the step (2), the adding mass of the blocky hawthorns is 4% of the mass of the blocky apples;
and (3) mixing the blocky apples and the blocky hawthorns in the step (2) and juicing, sieving the squeezed juice with a 80-mesh sieve, and then placing the sieved juice in a container for later use.
In the preparation method of the natural anti-browning NFC apple juice,
the mixing and juicing equipment is a low-speed squeezing type normal juice machine;
the adding mass of the seabuckthorn crude extract is 5% of the mass of the filtered clear liquid juice.
In the preparation method of the natural anti-browning NFC apple juice,
the pressure of the homogenization treatment in the step (3) is 40MPa, and the temperature is set to be 25 ℃.
In the preparation method of the natural anti-browning NFC apple juice,
the sterilization pressure of the ultra-high pressure technique sterilization in the step (3) is 600MPa, the sterilization time is 3min, and the sterilization temperature is below 25 ℃.
In the preparation method of the natural anti-browning NFC apple juice,
the pressure boosting process of the ultra-high pressure technology sterilization comprises two steps:
the first step is to rapidly increase the pressure to 150 MPa;
the second step is to increase the pressure to 600MPa at a constant speed within 4 min.
Example 1
Selecting fresh fructus Mali Pumilae and fructus crataegi refrigerated at 4 deg.C, cleaning, removing core, and cutting into pieces; soaking the fragments in 500mg/L ascorbic acid for color protection; weighing 1000g of apple fragments, putting the apple fragments into a low-speed pressure filtration type juicer for juicing, screening the juice with a 80-mesh screen, and then feeding the juice into a high-pressure homogenizer for homogenization treatment under the conditions of 40MPa and 25 ℃; sterilizing the homogenized juice at 600MPa and 20 deg.C by ultra-high pressure technique; filling the sterilized fruit juice in a filling machine, and sealing with a sealing machine; and (4) spraying, cooling and cooling the filled and sealed fruit juice to obtain a finished fruit juice product.
Example 2
Selecting fresh fructus Mali Pumilae and fructus crataegi refrigerated at 4 deg.C, cleaning, removing core, and cutting into pieces; soaking the fragments in 500mg/L ascorbic acid for color protection; weighing 960g of apple fragments and 40g of hawthorn fragments, putting into a low-speed pressure filtration type juicer for juicing, and sieving the juice with a 80-mesh sieve; then sending the mixture into a high-pressure homogenizer for homogenization treatment under the conditions of 40MPa and 25 ℃; sterilizing the homogenized juice at 600MP a and 20 deg.C by ultra-high pressure technique; filling the sterilized fruit juice in a filling machine, and sealing with a sealing machine; and (4) spraying, cooling and cooling the filled and sealed fruit juice to obtain a finished fruit juice product.
Example 3
Selecting fresh fructus Mali Pumilae and fructus crataegi refrigerated at 4 deg.C, cleaning, removing core, and cutting into pieces; soaking the fragments in 500mg/L ascorbic acid for color protection; weighing 1000g of apple pieces, putting the apple pieces into a low-speed pressure filtration type juicer for juicing, sieving the juice with a 80-mesh sieve, and adding 5% of crude extract of seabuckthorn; then sending the mixture into a high-pressure homogenizer for homogenization treatment under the conditions of 40MPa and 25 ℃; sterilizing the homogenized juice at 600MPa and 20 deg.C by ultra-high pressure technique; filling the sterilized fruit juice in a filling machine, and sealing with a sealing machine; and (4) spraying, cooling and cooling the filled and sealed fruit juice to obtain a finished fruit juice product.
Example 4
Selecting fresh fructus Mali Pumilae and fructus crataegi refrigerated at 4 deg.C, cleaning, removing core, and cutting into pieces; soaking the fragments in 500mg/L ascorbic acid for color protection; weighing 960g of apple fragments and 40g of hawthorn fragments, placing into a low-speed pressure filtration type juicer for juicing, sieving the obtained juice with a 80-mesh sieve, and adding 5% of crude extract of sea buckthorn and 0.1% of anti-browning agent; then sending the mixture into a high-pressure homogenizer for homogenization treatment under the conditions of 40MPa and 25 ℃; sterilizing the homogenized juice at 600MPa and 20 deg.C by ultra-high pressure technique; filling the sterilized fruit juice in a filling machine, and sealing with a sealing machine; and (4) spraying, cooling and cooling the filled and sealed fruit juice to obtain a finished fruit juice product.
Example 5
Selecting fresh fructus Mali Pumilae and fructus crataegi refrigerated at 4 deg.C, cleaning, removing core, and cutting into pieces; soaking the fragments in 500mg/L ascorbic acid for color protection; weighing 960g of apple fragments and 40g of hawthorn fragments, placing into a low-speed pressure filtration type juicer for juicing, sieving the obtained juice with a 80-mesh sieve, and adding 5% of crude extract of sea buckthorn and 0.1% of anti-browning agent; then sending the mixture into a high-pressure homogenizer for homogenization treatment under the conditions of 40MPa and 25 ℃; pasteurizing the homogenized juice at 72 deg.C for 15 min; filling the sterilized fruit juice in a filling machine, and sealing with a sealing machine; and (4) spraying, cooling and cooling the filled and sealed fruit juice to obtain a finished fruit juice product.
Example 6
The quality characteristics of the juices obtained in examples 1, 2, 3, 4 and 5 were measured and compared to see: compared with the fruit juice obtained by the traditional pasteurization, the fruit juice obtained by the ultrahigh pressure sterilization has better and finer taste, better and brighter color and luster, and no cooking flavor; the NFC apple juice added with the hawthorn and the sea buckthorn not only well keeps the original nutrition and flavor of the apple juice, but also increases the abundant nutrition and pleasant flavor of the hawthorn and the sea buckthorn, and compared with the apple juice without natural ingredients, the NFC apple juice has slower browning and better improves the phenomena of precipitation and layering. Some of the effects can be seen in fig. 1.
To better verify the effectiveness of the newly added anti-browning agent, the following measurements were made for examples 1, 2, 3, 4, 5, and with a blank control (except that the following step of soaking the crumb in 500mg/L ascorbic acid for color protection, compared to example 1) being set up:
the determination method refers to the following steps: selection and application of passion fruit juice browning inhibitor [ J ] Chinese food additive, 2011,06(6):190-,
measurement method reference two: study on the anti-browning effect of Lijiang snow peach through Dongming, Tiansu plum, He Lian Jun.1-MCP and membrane bag treatment [ J ] modern food technology, 2013(08):1796-1799,
TABLE 1 measurement results
As shown in table 1, the anti-browning agent was additionally added in example 4 compared to the blank control group, and the overall anti-browning effect was further enhanced, specifically, polyphenol oxidase activity was closely related to the browning phenomenon of plant tissues, and the specific activity of polyphenol oxidase of examples 1 to 5 was increased at 15d, but decreased at 25d, wherein the corresponding enzyme activity was most decreased in example 4.
Meanwhile, the components of the anti-browning agent are further proved to play a synergistic effect, and through tests, when only D-tryptophan, chitosan or mannitol is adopted as the anti-browning agent, the specific activity of polyphenol oxidase at 25D is only reduced by about 25%.
While the invention has been described in further detail in connection with specific embodiments thereof, it will be understood that the invention is not limited thereto, and that various other modifications and substitutions may be made by those skilled in the art without departing from the spirit of the invention, which should be considered to be within the scope of the invention as defined by the appended claims.
Claims (4)
1. A preparation method of natural anti-browning NFC apple juice comprises the following steps: (1) pretreatment: preparing and treating seabuckthorn, apples and hawthorns to obtain crude seabuckthorn extract, massive apples and massive hawthorns; (2) preparing juice: preparing the blocky apples and the blocky hawthorns pretreated in the step (1) for juicing, and filtering the squeezed turbid juice to obtain clear juice for later use; adding the seabuckthorn crude extract pretreated in the step (1) and the anti-browning agent into the filtered clear juice to obtain fruit juice; (3) and (3) sterilizing and filling the fruit juice: preparing the fruit juice prepared in the step (2), sending the fruit juice into a high-pressure homogenizer for homogenization treatment, then carrying out ultra-high pressure technical sterilization, then sending the fruit juice into an aseptic filling machine for filling, sealing the opening of the aseptic filling machine by using a packaging machine, and finally carrying out spray cooling to obtain a finished product;
the processing mode of the sea buckthorn in the step (1) is as follows: preparing raw seabuckthorn pulp; taking out the raw juice of seabuckthorn, and adopting flowing water to thaw; filtering the unfrozen raw seabuckthorn pulp by using a 80-mesh screen; centrifuging the filtered seabuckthorn raw pulp; removing impurities of the lower layer precipitate and the upper layer aggregate from the centrifuged raw seabuckthorn pulp, and taking clear liquid of the middle layer; filtering the clear liquid in the middle layer by using a 120-mesh screen to obtain a seabuckthorn crude extract;
the apple and hawthorn processing mode in the step (1) is as follows: preparing apples and hawthorns; cleaning apple and hawthorn, removing core of the apple and the hawthorn, and cutting into blocks; soaking the cut apples and the hawthorn into ascorbic acid solution for color protection;
the anti-browning agent in the step (2) comprises D-tryptophan, chitosan and mannitol, wherein the mass ratio of the D-tryptophan to the chitosan to the mannitol is 2: 17: 10, wherein the addition mass of the anti-browning agent is 0.1 percent of the mass of the massive apples; in the step (2), the adding mass of the blocky hawthorns is 4% of the mass of the blocky apples; mixing and juicing the blocky apples and the blocky hawthorns in the step (2), sieving the squeezed juice with a 80-mesh sieve, and then placing the sieved juice into a container for later use;
the mixing and juicing equipment is a low-speed squeezing type normal juice machine; the adding mass of the seabuckthorn crude extract is 5% of the mass of the filtered clear liquid;
the pressure of the homogenization treatment in the step (3) is 40MPa, and the temperature is set to be 25 ℃;
the sterilization pressure of the ultra-high pressure technique sterilization in the step (3) is 600MPa, the sterilization time is 3min, and the sterilization temperature is below 25 ℃.
2. The method for preparing natural anti-browning NFC apple juice according to claim 1, characterized in that: the storage condition of the raw juice of seabuckthorn is-20 ℃; the centrifugal force of the centrifugal treatment of the raw seabuckthorn pulp is 4800g, and the centrifugal treatment time of the raw seabuckthorn pulp is 15 min.
3. The method for preparing natural anti-browning NFC apple juice according to claim 1, characterized in that: the storage conditions of the apples and the hawthorns are-3-4 ℃; the mass concentration of the ascorbic acid solution for color protection is 500 mg/L.
4. The method for preparing natural anti-browning NFC apple juice according to claim 1, characterized in that: the pressure boosting process of the ultra-high pressure technology sterilization comprises two steps: the first step is to rapidly increase the pressure to 150 MPa; the second step is to increase the pressure to 600MPa at a constant speed within 4 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110380623.6A CN113068779B (en) | 2021-04-09 | 2021-04-09 | Preparation method of natural anti-browning NFC apple juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110380623.6A CN113068779B (en) | 2021-04-09 | 2021-04-09 | Preparation method of natural anti-browning NFC apple juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113068779A CN113068779A (en) | 2021-07-06 |
| CN113068779B true CN113068779B (en) | 2022-04-15 |
Family
ID=76615668
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110380623.6A Active CN113068779B (en) | 2021-04-09 | 2021-04-09 | Preparation method of natural anti-browning NFC apple juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113068779B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114391628A (en) * | 2022-02-18 | 2022-04-26 | 内蒙古农业大学 | Cistanche browning prevention color fixative and cistanche crisp chip preparation method |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101112208A (en) * | 2007-08-28 | 2008-01-30 | 福建省农业科学院农业工程技术研究所 | Antistaling agent for preventing the browning of the fresh fruit having been cut and the using method thereof |
| CN102028278A (en) * | 2010-11-29 | 2011-04-27 | 广东石油化工学院 | Method for producing olive juice |
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN103431470A (en) * | 2013-08-23 | 2013-12-11 | 栖霞海升果业有限责任公司 | Preparation method of NFC cloudy apple juice |
| WO2018018362A1 (en) * | 2016-07-25 | 2018-02-01 | 江南大学 | Preparation process for fresh apple juice |
| CN108029750A (en) * | 2017-12-07 | 2018-05-15 | 丹东市红升包装材料有限公司 | A kind of prevent-browning fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN109198322A (en) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | A kind of preparation method of the fresh juice of Rosa roxburghii Tratt |
| CN109619336A (en) * | 2019-01-14 | 2019-04-16 | 武汉轻工大学 | A kind of fruit and vegetable juice processing method inhibiting enzymatic browning |
| CN110916029A (en) * | 2019-12-24 | 2020-03-27 | 青海伊纳维康生物科技有限公司 | Process for preparing sea-buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh-pressure sterilization |
| CN112544699A (en) * | 2020-12-04 | 2021-03-26 | 山东农业大学 | Inhibitor for preventing browning of fresh-cut potatoes and preparation method and application thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070003684A1 (en) * | 2005-06-29 | 2007-01-04 | Yongsoo Chung | Reduction of non-enzymatic browning in citrus peel juice |
-
2021
- 2021-04-09 CN CN202110380623.6A patent/CN113068779B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101112208A (en) * | 2007-08-28 | 2008-01-30 | 福建省农业科学院农业工程技术研究所 | Antistaling agent for preventing the browning of the fresh fruit having been cut and the using method thereof |
| CN102028278A (en) * | 2010-11-29 | 2011-04-27 | 广东石油化工学院 | Method for producing olive juice |
| CN103271146A (en) * | 2013-06-21 | 2013-09-04 | 广西壮族自治区农业科学院农产品加工研究所 | Sulfur-free fruit and vegetable processing color-protecting solution and preparation method thereof |
| CN103431470A (en) * | 2013-08-23 | 2013-12-11 | 栖霞海升果业有限责任公司 | Preparation method of NFC cloudy apple juice |
| WO2018018362A1 (en) * | 2016-07-25 | 2018-02-01 | 江南大学 | Preparation process for fresh apple juice |
| CN108029750A (en) * | 2017-12-07 | 2018-05-15 | 丹东市红升包装材料有限公司 | A kind of prevent-browning fruit and vegetable fresh-keeping agent and preparation method thereof |
| CN109198322A (en) * | 2018-10-31 | 2019-01-15 | 广西乐业县乐宝电子商务有限公司 | A kind of preparation method of the fresh juice of Rosa roxburghii Tratt |
| CN109619336A (en) * | 2019-01-14 | 2019-04-16 | 武汉轻工大学 | A kind of fruit and vegetable juice processing method inhibiting enzymatic browning |
| CN110916029A (en) * | 2019-12-24 | 2020-03-27 | 青海伊纳维康生物科技有限公司 | Process for preparing sea-buckthorn fruit juice beverage by adopting quick-freezing separation and ultrahigh-pressure sterilization |
| CN112544699A (en) * | 2020-12-04 | 2021-03-26 | 山东农业大学 | Inhibitor for preventing browning of fresh-cut potatoes and preparation method and application thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113068779A (en) | 2021-07-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107279625B (en) | Preparation method of low-sugar sweet potato beverage rich in soluble dietary fibers | |
| CN101904524B (en) | Pure natural raw juice of full banana fruits and production method thereof | |
| CN102742754A (en) | Low-sugar jam and preparation method thereof | |
| CN107307359A (en) | A kind of apple jam and preparation method thereof | |
| CN101803778A (en) | Method for preparing natural polyphenol-concentrated sour pear juice and method for preparing sour pear drink | |
| KR101163507B1 (en) | Manufacturing method of fruit extract liquid | |
| CN103126020A (en) | Processing method of not-from-concentrate loquat juice | |
| CN113068779B (en) | Preparation method of natural anti-browning NFC apple juice | |
| KR20200088575A (en) | Manufacturing method of kimchi using sweet persimmon chip | |
| CN104223259A (en) | Vegetable fermented beverage enriched with anthocyanin and preparation method of vegetable fermented beverage | |
| CN104489820A (en) | Method for preparing dragon fruit liquid | |
| CN102342552B (en) | Small white almond fruit juice beverage and preparation method thereof | |
| CN107114629A (en) | The processing method of Kiwi berry composite beverage | |
| WO2020100405A1 (en) | Chitosan-containing beverage | |
| CN110537693A (en) | Green gold orange juice compound seasoning and preparation method thereof | |
| CN109527304A (en) | A kind of preparation method of fructus lycii concentration Normal juice | |
| CN103636801B (en) | A kind of loquat soya-bean milk and preparation method thereof | |
| CN103829320B (en) | A kind of pears, bean sprouts composite beverage and preparation method thereof | |
| KR100649712B1 (en) | Seaweed with foods composition | |
| CN106213196B (en) | Yellow peach stuffing orange rice dumpling and preparation method thereof | |
| CN110810787A (en) | Instant wisteria fruit kernels | |
| JP5224469B2 (en) | Method for producing vegetable extract | |
| CN110521885A (en) | A kind of Chinese toon bud composite health care beverage and preparation method thereof | |
| CN110463886A (en) | A kind of apple guava beverage and preparation method thereof | |
| CN114514992B (en) | Method for preparing low-sugar sauce from citrus peel residues |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |