CN113826801A

CN113826801A - Method for inhibiting browning of phyllanthus emblica

Info

Publication number: CN113826801A
Application number: CN202111017692.7A
Authority: CN
Inventors: 胡海娥; 朱华伟; 李学莉; 任海燕
Original assignee: Guangzhou Eastroc Beverage Co ltd
Current assignee: Guangzhou Eastroc Beverage Co ltd
Priority date: 2021-08-31
Filing date: 2021-08-31
Publication date: 2021-12-24

Abstract

The invention discloses a method for inhibiting browning of emblic leafflower fruits, and belongs to the field of food processing. The method for inhibiting the browning of the emblic leafflower fruits has the advantages of simple production process and low cost, fully ensures the low dissolved oxygen content during the processing and the storage of the emblic leafflower fruits on the premise of not introducing other substances in the processing process, further realizes the long-acting browning inhibition effect, simultaneously reserves the rich nutrition and the unique flavor of the emblic leafflower fruits, and is effectively applied to the processing fields of subsequent foods and the like.

Description

Method for inhibiting browning of phyllanthus emblica

Technical Field

The invention relates to the field of food processing, in particular to a method for inhibiting browning of emblic leafflower fruits.

Background

The phyllanthus emblica has high contents of polyphenol, polysaccharide, total protein and organic acid, various types (up to 15 types) of free amino acids in pulp, and rich Vc content (up to 125mg/100 g). In the quantitative measurement of mineral elements, the phyllanthus emblica has rich content of mineral elements such as K, Ca, Mg, Mn, Fe and the like, has the characteristics of high potassium and low sodium, and has important effects on preventing hypertension and maintaining normal life activities of a human body; in addition, the emblic leafflower fruit also belongs to selenium-rich fruits and has extremely high health care value. In the prior art, the phyllanthus emblica is often squeezed to be stored and is convenient for consumers to drink, but the phyllanthus emblica is very easy to brown after being squeezed to influence the appearance of the phyllanthus emblica juice, and further the sale of the phyllanthus emblica juice is influenced. Therefore, it is very important to suppress browning of the juice of emblic leafflower fruit during the processing and storage of the emblic leafflower fruit.

CN109619337A discloses a processing method of emblic leafflower fruit juice, which comprises the steps of adding 0.8-1.2 of pectinase and cellulase into jam, carrying out enzymolysis on the jam for 1-2 hours at 40-50 ℃ to ensure that the jam is sufficiently enzymolyzed, then carrying out high-temperature enzyme deactivation and cooling on the jam, filtering to obtain the emblic leafflower fruit juice, and adding 0.01-0.05% of vitamin C, 0.2-0.6% of citric acid and 0.01-0.03% of L-cysteine into the emblic leafflower fruit juice to obtain a final product.

Disclosure of Invention

Based on the defects in the prior art, the invention aims to provide the phyllanthus emblica browning inhibition method, which can effectively inhibit the browning phenomenon of the processed phyllanthus emblica without introducing other components or additives, and can fully retain the flavor and the efficacy of the phyllanthus emblica, so that the product can be better applied to the processing of subsequent foods such as beverages.

In order to achieve the purpose, the invention adopts the technical scheme that:

a method for inhibiting browning of emblic leafflower fruits comprises the following steps:

(1) after being selected and cleaned, the emblic leafflower fruit is crushed;

(2) under the protection of nitrogen atmosphere, uniformly mixing the crushed emblic leafflower fruits with water, pulping, and carrying out enzyme deactivation treatment on the obtained emblic leafflower fruit pulp;

(3) and (3) sieving the phyllanthus emblica pulp subjected to enzyme deactivation treatment, transferring the obtained phyllanthus emblica juice to a sterile anaerobic environment for filling, filling nitrogen for 8-10 min at a flow rate of 100-120 mL/min, and testing the dissolved oxygen of the phyllanthus emblica juice, wherein if the dissolved oxygen is less than or equal to 0.3mg/L, the treatment is completed.

The method for inhibiting the browning of the emblic leafflower fruits has the advantages of simple production process and low cost, fully ensures the low dissolved oxygen content during the processing and the storage of the emblic leafflower fruits on the premise of not introducing additional reagents or components, further realizes the browning inhibition effect, simultaneously reserves the rich nutrition and the unique flavor of the emblic leafflower fruits, and is effectively applied to the field of subsequent food processing.

Preferably, the mass ratio of the crushed emblic leafflower fruits in the step (2) to the water is (5-10): 1.

the phyllanthus emblica pulp obtained according to the proportion has moderate concentration and better subsequent enzyme deactivation effect, and can extract the nutrient components in the phyllanthus emblica to the maximum extent.

Preferably, the temperature of the enzyme deactivation treatment in the step (2) is 80-90 ℃ and the time is 25-35 s.

Preferably, the sieving in the step (3) is closed vibrating sieve filtering, and the mesh number of the closed vibrating sieve is 150-250 meshes.

The solid matter dissolved oxygen volume that leaves in the phyllanthus emblica fruit thick liquid is too high, and its solid content of this application is also higher simultaneously, if adopt ordinary screening processing, not only the treatment effeciency is slow, and solid matter concentration is high simultaneously, leads to the suppression effect variation of browning.

Preferably, the flow rate of the nitrogen filling in the step (3) is 110mL/min, and the time is 8 min.

Along with the prolonging of the nitrogen filling time, the dissolved oxygen in the phyllanthus emblica juice is reduced, when the nitrogen filling time reaches 8min, the dissolved oxygen in the phyllanthus emblica juice reaches 0.3mg/L, which is equivalent to an anaerobic state, the improvement effect brought by the continuous prolonging of the time is not large, and the optimal nitrogen filling time is 8min based on the cost consideration.

The method for inhibiting the browning of the emblic leafflower fruits has the advantages that the production process is simple, the cost is low, the low dissolved oxygen content of the emblic leafflower fruits during processing and storage is fully guaranteed on the premise that no other substances are added in the processing process, the long-acting browning inhibition effect is further realized, the rich nutrition and the unique flavor of the emblic leafflower fruits are reserved, and the method is effectively applied to the processing fields of subsequent foods and the like.

Detailed Description

In order to better illustrate the objects, technical solutions and advantages of the present invention, the present invention will be further described with reference to specific examples and comparative examples, which are intended to be understood in detail, but not intended to limit the invention. All other embodiments obtained by a person skilled in the art without making any inventive step are within the scope of protection of the present invention. The experimental reagents and instruments designed for the practice of the present invention and the comparative examples are common reagents and instruments unless otherwise specified.

Example 1

One embodiment of the method for inhibiting browning of emblic leafflower fruits comprises the following steps:

(1) selecting fresh emblic leafflower fruits with green or yellow surfaces and without cracks, mildew spots or rot, cleaning in pure water at normal temperature, and then crushing;

(2) under the protection of nitrogen atmosphere, uniformly mixing the crushed emblic leafflower fruit with water (the mass ratio of the emblic leafflower fruit to the water is 8:1), pulping, and carrying out enzyme deactivation treatment on the obtained emblic leafflower fruit pulp for 30s at 85 ℃;

(3) filtering the enzyme-deactivated fructus Phyllanthi pulp with 200 mesh sealed vibrating screen, filling the obtained fructus Phyllanthi juice in sterile oxygen-free environment, filling 110mL/min with nitrogen for 8min, and testing the dissolved oxygen content of the fructus Phyllanthi juice to be less than or equal to 0.3mg/L to complete the treatment.

Example 2

The difference between this example and example 1 is only that the time for filling nitrogen gas is 10 min.

Example 3

The difference between this example and example 1 is only that the enzyme deactivation temperature in step (2) is 90 ℃ and the time is 25 s.

Example 4

The present example differs from example 1 only in that the ratio of emblic leafflower fruit to water by mass is 5: 1.

Example 5

The difference between this example and example 1 is only that the flow rate of filling nitrogen in step (3) is 105mL/min, and the time is 9 min.

Comparative examples 1 to 4

Comparative examples 1 to 4 differ from example 1 only in that the nitrogen filling time was 0min, 2min, 4min and 6min, respectively.

The results of measuring the dissolved oxygen content of the emblic leafflower fruit juice obtained in examples 1 to 2 and comparative examples 1 to 4 at 23 ℃ under an anaerobic condition are shown in table 1, and it can be seen from table 1 that the dissolved oxygen content of the emblic leafflower fruit juice is higher during the processing process, and the dissolved oxygen content is reduced with the increase of the nitrogen charging time; when the time reaches 8min, the dissolved oxygen is reduced to 0.3mg/L under the anaerobic condition; when the nitrogen charging time reaches 10min, the dissolved oxygen is the same as that in 8min, which shows that the reduction degree of the dissolved oxygen of the phyllanthus emblica juice is reduced after 8min, and the nitrogen charging time is optimal in 8min based on the cost consideration.

TABLE 1

Examples/comparative examples	Dissolved oxygen (mg/L) of emblic leafflower fruit juice
		Comparative example 1	7.2
Comparative example 2	1.9
		Comparative example 3	1.6
Comparative example 4	1.2
		Example 1	0.3
Practice ofExample 2	0.3

Effect example 1

In order to verify the effect of the method for inhibiting browning of emblic leafflower fruits, the processed products obtained by the methods of the embodiment 1 and the comparative example 1 are respectively subjected to spectrophotometry (1 cm cuvettes are adopted, distilled water is used as reference, a spectrophotometer is used for measuring absorbance at the wavelength of 420nm, the absorbance directly represents the browning index of non-enzymatic browning, and the index is larger and the browning degree is more serious) to detect the browning indexes at 35 ℃; the respective total phenol contents of the test samples were measured at 35 ℃ by the method of appetite for children (handbook of wine industry 1995:272 and 273) (the less the decrease in total phenol content, the better the browning prevention effect). Meanwhile, the two samples were allowed to stand at a constant temperature for 60 days, and the browning index and the total phenol content were measured at 15 days, 30 days, 45 days and 60 days by the same method, respectively, and the results are shown in tables 2 and 3.

TABLE 2

P < 0.05; denotes P < 0.01.

TABLE 3

P < 0.05; denotes P < 0.01.

As can be seen from tables 2 and 3, after the phyllanthus emblica juice product is treated by the phyllanthus emblica browning inhibition method disclosed by the application for 60 days, the browning index of the phyllanthus emblica juice product is close to the browning index of the product obtained in comparative example 1 for 15 days, which obviously indicates that the method effectively inhibits the browning phenomenon of the phyllanthus emblica; and the total phenol content in the rest of the juice of the emblic leafflower fruits is only changed from about 665mg/L to about 576mg/L after 60 days, which shows that the loss rate of the nutrient components is obviously reduced, and the method can maintain the flavor and the nutrition of the emblic leafflower fruits without adding additional substances.

Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims

1. A method for inhibiting browning of emblic leafflower fruits is characterized by comprising the following steps:

(1) after being selected and cleaned, the emblic leafflower fruit is crushed;

2. The method for inhibiting browning of emblic leafflower fruit according to claim 1, wherein the mass ratio of the crushed emblic leafflower fruit to water in the step (2) is (5-10): 1.

3. the method for inhibiting browning of emblic leafflower fruits according to claim 1, wherein the temperature of the enzyme deactivation treatment in the step (2) is 80 to 90 ℃ for 25 to 35 seconds.

4. The method for inhibiting browning of emblic leafflower fruits according to claim 1, wherein the sieving in the step (3) is closed vibrating sieve filtration, and the mesh number of the closed vibrating sieve is 150-250 meshes.

5. The browning inhibition method for emblic leafflower fruits according to claim 1, wherein the nitrogen gas is filled in the step (3) at a flow rate of 110mL/min for a period of 8 min.