CN113273664B - Ultrahigh pressure technology-based pear juice color protection method - Google Patents
Ultrahigh pressure technology-based pear juice color protection method Download PDFInfo
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- CN113273664B CN113273664B CN202110652648.7A CN202110652648A CN113273664B CN 113273664 B CN113273664 B CN 113273664B CN 202110652648 A CN202110652648 A CN 202110652648A CN 113273664 B CN113273664 B CN 113273664B
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- 238000005516 engineering process Methods 0.000 title claims abstract description 21
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- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
- 108090000790 Enzymes Proteins 0.000 claims abstract description 15
- 230000000415 inactivating effect Effects 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 27
- 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 18
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 14
- 239000000834 fixative Substances 0.000 claims description 13
- 229960005070 ascorbic acid Drugs 0.000 claims description 9
- 235000011042 metatartaric acid Nutrition 0.000 claims description 8
- 239000001369 metatartaric acid Substances 0.000 claims description 8
- 239000002211 L-ascorbic acid Substances 0.000 claims description 6
- 235000000069 L-ascorbic acid Nutrition 0.000 claims description 6
- 235000013878 L-cysteine Nutrition 0.000 claims description 6
- 239000004201 L-cysteine Substances 0.000 claims description 6
- 239000002131 composite material Substances 0.000 claims description 6
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 3
- 239000011668 ascorbic acid Substances 0.000 claims description 3
- 239000011814 protection agent Substances 0.000 claims 1
- 241000220324 Pyrus Species 0.000 abstract description 13
- 235000013305 food Nutrition 0.000 abstract description 11
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 8
- 235000021017 pears Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 238000004140 cleaning Methods 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000009461 vacuum packaging Methods 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract 2
- 229910021529 ammonia Inorganic materials 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
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- 238000004806 packaging method and process Methods 0.000 abstract 1
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- 235000014443 Pyrus communis Nutrition 0.000 description 6
- 230000003068 static effect Effects 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- BJRNKVDFDLYUGJ-RMPHRYRLSA-N hydroquinone O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-RMPHRYRLSA-N 0.000 description 4
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- 238000007789 sealing Methods 0.000 description 3
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- 229960000271 arbutin Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- BJRNKVDFDLYUGJ-UHFFFAOYSA-N p-hydroxyphenyl beta-D-alloside Natural products OC1C(O)C(O)C(CO)OC1OC1=CC=C(O)C=C1 BJRNKVDFDLYUGJ-UHFFFAOYSA-N 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
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- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000141359 Malus pumila Species 0.000 description 1
- 206010036631 Presenile dementia Diseases 0.000 description 1
- 241000290143 Pyrus x bretschneideri Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 210000002569 neuron Anatomy 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
-
- 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
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- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of pear juice capable of keeping color and nutritional ingredients of fresh pears, and relates to the technical field of food processing. The pear juice is prepared by the following method: selecting, cleaning, slicing, color protecting, vacuum packaging, inactivating enzyme at ultrahigh pressure, squeezing juice, and packaging. Compared with the pear juice obtained by the prior art, the pear juice has the following advantages: the invention adopts edible whole fruits as raw materials, which ensures that the nutrient components of the whole fruits can be fully utilized; then, the ultra-high pressure technology is adopted to change the electronic structure and the crystal structure of the substance. The technology only acts on non-covalent bonds such as ammonia bonds, ionic bonds, hydrophobic bonds and the like in biomacromolecules, and does not damage the covalent bonds, so that the influence on small molecular compounds such as vitamins, pigments, flavor substances and the like is not obvious, and the food well keeps the original nutrition, color and flavor, thereby providing possibility for processing the fresh pear juice.
Description
Technical Field
The invention relates to a method and a product capable of keeping the original nutrition and color of fresh pears, belonging to the technical field of food processing.
Background
The pear is also named as white pear and duckbilled pear, is one of the oldest excellent varieties in the longest cultivation history in China, is a specific pear variety in China, and is mainly planted in the northern river region. Contains rich nutrients, vitamins, fructose, etc. and functional components, such as polyphenol, flavone, arbutin, etc. the polyphenol has the physiological functions of protecting neuron and preventing presenile dementia, and the arbutin has the physiological functions of relieving cough, eliminating phlegm, relieving asthma, etc. In the fruit industry in China, pears are the third largest fruit with second yield to apples and citrus.
Traditional pear juice is mainly processed by heat and is used for sterilizing and inactivating enzyme activity. However, the pear juice is sensitive to extreme heat, the fresh flavor is easily lost in the process of heat sterilization or heat enzyme inactivation, and the cooking flavor is generated. The ultrahigh Pressure Processing technology (HHP) is used for Processing food under the Pressure of 100-1000 MPa at room temperature or mild heating condition so as to achieve the aim of sterilizing and inactivating enzymes, can effectively solve the technical bottleneck that the hot Processing of fruit juice cannot break through, has small influence on taste, flavor and nutrition, can well retain the fresh flavor and efficacy, provides possibility for Processing fresh pear juice, and adds a new product for the beverage market.
The ultrahigh pressure technology is a non-thermal processing high-tech technology for food which is currently receiving worldwide attention and widely researched. It is characterized by that the food or food sealed in an elastic container is placed in a pressure system using water or other liquid as pressure-transmitting medium, and is undergone the process of static liquid pressure treatment, under the condition of a certain temp. the actions of sterilization, inactivating enzyme activity and improving functional property of food can be reached. The application of the ultrahigh pressure technology in food processing begins in the 90 s of the 20 th century, and the research field is mainly focused on the processing aspects of jam, fruit juice and other fruits and vegetables.
At present, the research and application of the high static pressure technology are gradually concerned in China, the research field is more extensive day by day, and the technologies such as high static pressure thawing, high static pressure nutrient component extraction and the like are the latest results of the current research. However, the high static pressure technology is used for treating the color protection of the pears, and no relevant report is found.
Disclosure of Invention
The invention aims to solve the problems that nutritional active substances are damaged and the enzyme inactivation efficiency is low in the thermal processing production of the conventional pear juice. The problems of nutrition loss and poor sensory quality of the juice in the existing pear juice preparation process are solved.
The invention is realized by adopting the following technical scheme:
a method for protecting color of pear juice based on ultrahigh pressure technology comprises inactivating enzyme and protecting color with composite color fixative by ultrahigh pressure technology;
the ultrahigh pressure technology is used for inactivating enzyme under the conditions of 500-600Mpa of pressure, 15-30min of pressure maintaining time and 15-25 ℃. The compound color fixative consists of ascorbic acid, citric acid, L-cysteine and meta-tartaric acid, and the formula of the compound color fixative consists of 0.3-0.7g/L ascorbic acid, 0.3-0.7g/L citric acid, 0.08-0.12g/L L L-cysteine and 0.7-1.1g/L meta-tartaric acid.
Preferably, the pear juice is prepared from whole fruit.
The whole fruit is used for preparing the pear juice, so that all nutrient components of pressure can be better retained, the steps of processing the pears are reduced, the cost is saved, and the preparation speed is accelerated. Compared with the pear juice obtained by the prior art, the pear juice has the following advantages:
the invention adopts edible whole fruits as raw materials, thereby ensuring that the nutrient components of the whole fruits can be fully utilized; then, the ultrahigh pressure technology is used for inactivating the enzyme and the color protection of the composite color fixative, so that the oxidative browning of the pear juice can be effectively prevented, the browning related enzyme can be effectively passivated, and the macromolecular space structure of the endogenous enzyme is irreversibly changed under the action of higher treatment pressure, so that the enzyme is partially or completely passivated. Can also keep the nutrient components of the food from losing and can be better digested and absorbed under the condition of non-thermal processing. The method conforms to the development direction of 'natural, nutritional, sanitary and safe' modern food.
Drawings
FIG. 1 is a process flow chart of the invention for preparing pear juice
FIG. 2 shows the comparison of the pear juice prepared by the present invention and fresh pear juice
Detailed Description
Example 1
(1) Cleaning fresh fructus Pyri, cutting into 5 × 5 × 1cm pieces
(2) The composite color fixative was treated with a color fixative consisting of 0.5g/L ascorbic acid, 0.5g/L citric acid, 0.1g/L L cysteine and 0.9g/L meta-tartaric acid.
(3) Loading into vacuum packaging bag for vacuum-pumping treatment
(4) Sealing in ultrahigh pressure equipment, operating ultrahigh pressure equipment to 550MPa, and maintaining the pressure at 20 deg.C for 20min.
(5) After finishing, the pear slices are put into a juice extractor for juice extraction, and the pear juice is canned.
As can be seen from figure 2, the color of the pear juice prepared by the method of the invention keeps the color of the original pear juice, and the pear juice prepared by other methods has dark color and serious browning.
The detection shows that the nutritional ingredients of the pear juice are close to those of fresh pears, and have no obvious change, which shows that the nutritional ingredients of the pears are damaged less in the production process of the method, and all the nutritional ingredients are reserved.
Example 2
(1) Cleaning fresh fructus Pyri, cutting into 5 × 5 × 1cm pieces
(2) The composite color fixative is prepared from 0.3g/L ascorbic acid, 0.3g/L citric acid, 0.08g/L L-cysteine and 0.7g/L meta-tartaric acid.
(3) Loading into vacuum packaging bag for vacuum-pumping treatment
(4) Sealing in an ultrahigh pressure device, operating the ultrahigh pressure device to 500MPa, and maintaining the pressure at 20 deg.C for 15min.
(5) After finishing, the pear slices are put into a juice extractor for juice extraction, and the pear juice is canned.
Example 3
(1) Cleaning fresh fructus Pyri, cutting into 5 × 5 × 1cm pieces
(2) The composite color fixative was treated with a color fixative consisting of 0.7g/L ascorbic acid, 0.7g/L citric acid, 0.12g/L L cysteine and 1.1g/L tartaric acid.
(3) Loading into vacuum packaging bag for vacuum-pumping treatment
(4) Sealing in an ultrahigh pressure device, operating the ultrahigh pressure device to 600MPa, and maintaining the pressure at 25 deg.C for 30min.
(5) After finishing, the pear slices are put into a juice extractor for juice extraction, and the pear juice is canned.
Claims (3)
1. A pear juice color protection method based on an ultrahigh pressure technology is characterized in that the ultrahigh pressure technology is used for quickly inactivating enzyme and carrying out color protection treatment by a composite color protection agent; the ultrahigh pressure technology is used for rapidly inactivating enzyme under the conditions of 500-600Mpa of pressure, 15-30min of pressure maintaining time and 15-25 ℃; the compound color fixative consists of ascorbic acid, citric acid, L-cysteine and meta-tartaric acid, and the formula of the compound color fixative consists of 0.3-0.7g/L ascorbic acid, 0.3-0.7g/L citric acid, 0.08-0.12 g/LL-cysteine and 0.7-1.1g/L meta-tartaric acid; the pear juice is prepared from whole fruits.
2. The method for protecting the color of the pear juice based on the ultrahigh pressure technology according to claim 1, wherein the ultrahigh pressure technology is used for rapidly inactivating the enzyme under the conditions of 550Mpa, 20min of pressure holding time and 20 ℃.
3. The method for protecting the color of the pear juice based on the ultrahigh pressure technology as claimed in claim 2, wherein the compound color fixative used consists of ascorbic acid, citric acid, L-cysteine and meta-tartaric acid, and the formula of the compound color fixative consists of 0.5g/L ascorbic acid, 0.5g/L citric acid, 0.1g/L L L-cysteine and 0.9g/L meta-tartaric acid.
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| CN202110652648.7A CN113273664B (en) | 2021-06-11 | 2021-06-11 | Ultrahigh pressure technology-based pear juice color protection method |
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| CN202110652648.7A CN113273664B (en) | 2021-06-11 | 2021-06-11 | Ultrahigh pressure technology-based pear juice color protection method |
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| CN113273664B true CN113273664B (en) | 2023-01-10 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630742A (en) * | 2012-05-14 | 2012-08-15 | 福建农林大学 | Ultrahigh-pressure refreshing method for maintaining quality of fresh lotus roots |
| CN112914011A (en) * | 2021-04-12 | 2021-06-08 | 天津农学院 | Pear juice preservation method based on ultrahigh pressure sterilization technology |
-
2021
- 2021-06-11 CN CN202110652648.7A patent/CN113273664B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102630742A (en) * | 2012-05-14 | 2012-08-15 | 福建农林大学 | Ultrahigh-pressure refreshing method for maintaining quality of fresh lotus roots |
| CN112914011A (en) * | 2021-04-12 | 2021-06-08 | 天津农学院 | Pear juice preservation method based on ultrahigh pressure sterilization technology |
Non-Patent Citations (3)
| Title |
|---|
| 果汁超高压加工技术的研究进展;吴晗等;《包装与食品机械》;20111231(第01期);第42-45页 * |
| 超高压处理对砀山梨汁中过氧化物酶活性的影响;曾庆梅等;《农业工程学报》;20040731(第04期);第199-202页 * |
| 超高压鲜榨梨汁褐变因素与控制研究;尚海涛等;《农产品加工》;20200229(第04期);第1-5页 * |
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