CN115251261A - Preparation method of acerbity-removing grapefruit juice - Google Patents
Preparation method of acerbity-removing grapefruit juice Download PDFInfo
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- CN115251261A CN115251261A CN202210785574.9A CN202210785574A CN115251261A CN 115251261 A CN115251261 A CN 115251261A CN 202210785574 A CN202210785574 A CN 202210785574A CN 115251261 A CN115251261 A CN 115251261A
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- 235000015201 grapefruit juice Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 44
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 238000004537 pulping Methods 0.000 claims abstract description 28
- 238000001914 filtration Methods 0.000 claims abstract description 21
- 240000006053 Garcinia mangostana Species 0.000 claims abstract description 19
- 235000017048 Garcinia mangostana Nutrition 0.000 claims abstract description 19
- 235000002594 Solanum nigrum Nutrition 0.000 claims abstract description 19
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 240000002307 Solanum ptychanthum Species 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000005119 centrifugation Methods 0.000 claims description 20
- 238000010009 beating Methods 0.000 claims description 17
- 239000006228 supernatant Substances 0.000 claims description 9
- 235000019606 astringent taste Nutrition 0.000 claims description 6
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 5
- 235000019614 sour taste Nutrition 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 244000061457 Solanum nigrum Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000000873 masking effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000009044 synergistic interaction Effects 0.000 description 1
Classifications
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- 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
- A23L2/06—Extraction of juices from citrus fruits
-
- 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
- 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)
- Non-Alcoholic Beverages (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of acerbity-removing grapefruit juice. Adding 0.5-2 times of water into fresh grapefruit pulp, mangosteen pulp and mature black nightshade fruits, pulping in a pulping machine, filtering and centrifuging pulp, and taking supernate to obtain mixed juice; treating the prepared mixed juice at 15-35 deg.C under 400-600MPa for 5-15min to obtain astringency-removing fructus Citri Grandis juice. The grapefruit juice prepared by the invention adopts a process of mixing the mangosteen pulp, the mature black nightshade fruit and the grapefruit pulp, and the mangosteen pulp and the mature black nightshade fruit can effectively cover the bitterness in the grapefruit juice and have synergistic effect.
Description
Technical Field
The invention belongs to the technical field of food engineering, and particularly relates to a preparation method of acerbity-removing grapefruit juice.
Background
The fragrant pomelo is a fragrant pomelo with a taste and a delicious flavor, and of the pomelo, the Jiangyong fragrant pomelo is the most famous, and the fragrant pomelo produced in Jiangyun county in Yongzhou city of Hunan province has a sweet and delicious taste, a fragrant smell, a good variety and a long history, and is used as a tribute in ancient times. The local special sandy soil and warm and humid climate are benefited, the method is suitable for the natural environment, the local people are hard to cultivate, the Chinese Tianbao is cultivated, and the produced grapefruit has unique taste.
The mature fragrant pomelo is sweet in taste, but the semi-mature fragrant pomelo is heavy in sour taste, and the preparation of the fragrant pomelo juice generally adopts semi-mature fragrant pomelo pulp which contains a large amount of astringent substances, so that the prepared fragrant pomelo juice is heavy in sour and astringent taste. The taste masking method such as adding sucrose can relieve sour and astringent taste, but the effect is limited, and the original flavor of the fragrant pomelo can be changed.
Disclosure of Invention
The invention aims to provide a preparation method of an astringent-taste-removed grapefruit juice.
A preparation method of an astringent-taste-removing pomelo juice comprises the following steps:
(1) Taking fresh grapefruit pulp, mangosteen pulp and mature solanum nigrum fruit, adding 0.5-2 times of water by weight, feeding into a pulping machine for pulping, filtering pulp, centrifuging, and taking supernate to obtain mixed juice;
(2) And (2) carrying out ultrahigh pressure treatment on the mixed juice prepared in the step (1) under the condition of 400-600MPa for 5-15min at the temperature of 15-35 ℃ to obtain the astringency-removed grapefruit juice.
The rotation speed of the beater is set to be 500-1000rpm during beating, and the beating time is set to be 10-30min.
The filtration is carried out by using 3-5 layers of gauze.
The mass ratio of the dosage of the grapefruit pulp to the mangosteen pulp to the dosage of the mature black nightshade fruit is 5:1:1.
the rotating speed of the centrifugation is 1500-3000rpm, and the centrifugation time is 5-15min.
The average pressure increasing rate of the ultrahigh pressure treatment is 50-200MPa/min.
The average pressure relief rate of the ultrahigh pressure treatment is 300-800MPa/min.
Grapefruit juice obtainable by a method according to any of the above-mentioned methods.
The invention has the beneficial effects that: the grapefruit juice prepared by the invention adopts a process of mixing the mangosteen pulp, the mature black nightshade fruit and the grapefruit pulp, and the mangosteen pulp and the mature black nightshade fruit can effectively cover the bitter taste in the grapefruit juice and realize synergistic interaction. The traditional high-pressure sterilization step is replaced by adopting ultrahigh-pressure technical treatment, and most of nutrient substances of the grapefruit juice are reserved.
Detailed Description
In order that the invention may be more fully understood, reference will now be made to the following description. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Example 1
A preparation method of an astringent-taste-removing pomelo juice comprises the following steps:
(1) Adding water in an amount which is 1 time of the weight of the fresh grapefruit pulp, the mangosteen pulp and the mature black nightshade fruit into the fresh grapefruit pulp, pulping the fresh grapefruit pulp, the mangosteen pulp and the mature black nightshade fruit in a pulping machine, filtering the pulp, centrifuging the pulp, and taking supernatant to obtain mixed juice; the mass ratio of the dosages of the grapefruit pulp, the mangosteen pulp and the mature black nightshade fruit is 5:1:1; setting the rotating speed of the pulping machine to be 800rpm and the pulping time to be 20min during pulping; the filtration is carried out by adopting 4 layers of gauze; the rotating speed of the centrifugation is 2000rpm, and the centrifugation time is 10min;
(2) Carrying out ultra-high pressure treatment on the mixed juice prepared in the step (1) under the condition of 500MPa for 10min at the temperature of 25 ℃ to obtain astringent-removed grapefruit juice; the average pressure rise rate of the ultrahigh pressure treatment is 100MPa/min; the average pressure relief rate of the ultrahigh pressure treatment is 600MPa/min.
Example 2
A preparation method of an astringent-taste-removing pomelo juice comprises the following steps:
(1) Taking fresh grapefruit pulp, mangosteen pulp and mature black nightshade fruit, adding 0.5 times of water by weight, pulping in a pulping machine, filtering pulp, centrifuging, and taking supernatant to obtain mixed juice; the mass ratio of the dosage of the grapefruit pulp to the mangosteen pulp to the dosage of the mature black nightshade fruit is 5:1:1; setting the rotation speed of a beating machine to be 1000rpm during beating, and setting the beating time to be 12min; the filtration is carried out by adopting 3 layers of gauze; the rotating speed of the centrifugation is 3000rpm, and the centrifugation time is 8min;
(2) Carrying out ultra-high pressure treatment on the mixed juice prepared in the step (1) at the temperature of 15 ℃ under the pressure of 400MPa for 15min to obtain astringency-removed grapefruit juice; the average pressure rise rate of the ultrahigh pressure treatment is 60MPa/min; the average pressure relief rate of the ultrahigh pressure treatment is 350MPa/min.
Example 3
A preparation method of an acerbity-removing grapefruit juice comprises the following steps:
(1) Taking fresh grapefruit pulp, mangosteen pulp and mature solanum nigrum fruit, adding 2 times of water by weight, feeding into a pulping machine for pulping, filtering pulp, centrifuging, and taking supernatant to obtain mixed juice; the mass ratio of the dosage of the grapefruit pulp to the mangosteen pulp to the dosage of the mature black nightshade fruit is 5:1:1; setting the rotating speed of the beater to be 500rpm during beating, and setting the beating time to be 30min; the filtration is carried out by adopting 5 layers of gauze; the rotating speed of the centrifugation is 1500rpm, and the centrifugation time is 15min;
(2) Carrying out ultra-high pressure treatment on the mixed juice prepared in the step (1) at the temperature of 35 ℃ for 5min under the condition of 600MPa to obtain astringency-removed grapefruit juice; the average pressure increasing speed of the ultrahigh pressure treatment is 200MPa/min; the average pressure relief rate of the ultrahigh pressure treatment is 800MPa/min.
Comparative example 1
A preparation method of an acerbity-removing grapefruit juice comprises the following steps:
(1) Adding water in an amount which is 1 time of the weight of fresh grapefruit pulp and mangosteen pulp into the fresh grapefruit pulp and the mangosteen pulp, pulping the mixture in a pulping machine, filtering the pulp, centrifuging the pulp, and taking supernatant to obtain mixed juice; the mass ratio of the dosage of the grapefruit pulp to the mangosteen pulp is 5:2; setting the rotating speed of the beater to be 800rpm during beating, and setting the beating time to be 20min; the filtration is carried out by adopting 4 layers of gauze; the rotating speed of the centrifugation is 2000rpm, and the centrifugation time is 10min;
(2) Carrying out ultra-high pressure treatment on the mixed juice prepared in the step (1) under the condition of 500MPa for 10min at the temperature of 25 ℃ to obtain astringent-removed grapefruit juice; the average pressure increasing speed of the ultrahigh pressure treatment is 100MPa/min; the average pressure relief rate of the ultrahigh pressure treatment is 600MPa/min.
Comparative example 2
A preparation method of an acerbity-removing grapefruit juice comprises the following steps:
(1) Taking fresh grapefruit pulp and mature black nightshade fruits, adding 1 time of water by weight, feeding the fresh grapefruit pulp and the mature black nightshade fruits into a pulping machine for pulping, filtering and centrifuging the pulp, and taking supernatant to obtain mixed juice; the mass ratio of the grapefruit pulp to the mature black nightshade fruit is 5:2; setting the rotating speed of the pulping machine to be 800rpm and the pulping time to be 20min during pulping; the filtration is carried out by adopting 4 layers of gauze; the rotating speed of the centrifugation is 2000rpm, and the centrifugation time is 10min;
(2) Carrying out ultrahigh pressure treatment on the mixed juice prepared in the step (1) under the condition of 500MPa for 10min at the temperature of 25 ℃ to obtain astringency-removed grapefruit juice; the average pressure rise rate of the ultrahigh pressure treatment is 100MPa/min; the average pressure relief rate of the ultrahigh pressure treatment is 600MPa/min.
Comparative example 3
A preparation method of grapefruit juice comprises the following steps:
(1) Adding 1 time of water into fresh grapefruit pulp and strawberries in parts by weight, pulping in a pulping machine, filtering and centrifuging the pulp, and taking supernatant to obtain mixed juice; the mass ratio of the grapefruit pulp to the strawberry is 5:2; setting the rotating speed of the beater to be 800rpm during beating, and setting the beating time to be 20min; the filtration is carried out by adopting 4 layers of gauze; the rotating speed of the centrifugation is 2000rpm, and the centrifugation time is 10min;
(2) Carrying out ultrahigh pressure treatment on the mixed juice prepared in the step (1) under the condition of 500MPa for 10min at the temperature of 25 ℃ to obtain astringency-removed grapefruit juice; the average pressure increasing speed of the ultrahigh pressure treatment is 100MPa/min; the average pressure relief rate of the ultrahigh pressure treatment is 600MPa/min.
Comparative example 4
A preparation method of grapefruit juice comprises the following steps:
(1) Taking fresh grapefruit pulp and fig, adding 1 time of water by weight, feeding into a pulping machine for pulping, filtering pulp, centrifuging, and taking supernatant to obtain mixed juice; the mass ratio of the grapefruit pulp to the fig is 5:2; setting the rotating speed of the beater to be 800rpm during beating, and setting the beating time to be 20min; the filtration is carried out by adopting 4 layers of gauze; the rotating speed of the centrifugation is 2000rpm, and the centrifugation time is 10min;
(2) Carrying out ultrahigh pressure treatment on the mixed juice prepared in the step (1) under the condition of 500MPa for 10min at the temperature of 25 ℃ to obtain astringency-removed grapefruit juice; the average pressure increasing speed of the ultrahigh pressure treatment is 100MPa/min; the average pressure relief rate of the ultrahigh pressure treatment is 600MPa/min.
Comparative example
A preparation method of grapefruit juice comprises the following steps:
(1) Taking fresh grapefruit pulp, adding 1 time of water by weight, feeding into a pulping machine for pulping, filtering and centrifuging pulp, and taking supernatant to obtain mixed juice; setting the rotating speed of the beater to be 800rpm during beating, and setting the beating time to be 20min; the filtration is carried out by adopting 4 layers of gauze; the rotating speed of the centrifugation is 2000rpm, and the centrifugation time is 10min;
(2) Carrying out ultra-high pressure treatment on the mixed juice prepared in the step (1) under the condition of 500MPa for 10min at the temperature of 25 ℃ to obtain astringent-removed grapefruit juice; the average pressure increasing speed of the ultrahigh pressure treatment is 100MPa/min; the average pressure relief rate of the ultrahigh pressure treatment is 600MPa/min.
Experimental example:
the grapefruit juice prepared in the control examples was diluted 5 times, 10 times, 15 times, 20 times, 25 times, 30 times, 35 times, 40 times, 45 times, and 50 times, respectively, to give astringency values of 10,9,8,7,6,5,4,3,2,1, respectively. After the standard astringency value is made, 3mL of the liquid to be evaluated is taken and placed in the mouth, and the liquid is spit out after being sufficiently tasted. And then repeatedly comparing the standard astringent value solution with the astringent value solution until the astringent value is determined, and determining the astringent value by taking the average value of more than five persons.
The astringency values of the grapefruit juices prepared in examples 1 to 3 and comparative examples 1 to 4 were measured, and the results are shown in Table 1.
TABLE 1
Note: * Represents P <0.05 compared to example 1; * Represents P <0.01.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is specific and detailed, but not to be understood as limiting the scope of the invention. It should be noted that various changes and modifications can be made by those skilled in the art without departing from the spirit of the invention, and these changes and modifications are all within the scope of the invention. Therefore, the protection scope of the present patent should be subject to the appended claims.
Claims (8)
1. The preparation method of the acerbity-removing grapefruit juice is characterized by comprising the following steps of:
(1) Taking fresh grapefruit pulp, mangosteen pulp and mature black nightshade fruit, adding 0.5-2 times of water by weight, pulping in a pulping machine, filtering pulp, centrifuging, and taking supernatant to obtain mixed juice;
(2) And (2) carrying out ultrahigh pressure treatment on the mixed juice prepared in the step (1) at the temperature of 15-35 ℃ under the pressure of 400-600MPa for 5-15min to obtain the astringency-removed grapefruit juice.
2. The method for preparing the acerbity-removing grapefruit juice according to claim 1, wherein the rotation speed of a beater is set to be 500-1000rpm during beating, and the beating time is 10-30min.
3. The method for preparing the astringent-taste removed grapefruit juice according to claim 1, wherein the filtration is performed by using 3 to 5 layers of gauze.
4. The preparation method of the acerbity-removing pomelo juice according to claim 1, wherein the dosage mass ratio of the pomelo pulp, the mangosteen pulp and the ripe black nightshade fruit is 5:1:1.
5. the method for preparing an astringent-taste-removed pomelo juice according to claim 1, wherein the rotation speed of the centrifugation is 1500-3000rpm, and the centrifugation time is 5-15min.
6. The method for preparing an astringent-taste-removed pomelo juice according to claim 1, wherein the average pressure increase rate of the ultra-high pressure treatment is 50 to 200MPa/min.
7. The method for preparing the acerbity-removing grapefruit juice according to claim 1, wherein the average pressure relief rate of the ultrahigh pressure treatment is 300 to 800MPa/min.
8. A grapefruit juice prepared by the process of any one of claims 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210785574.9A CN115251261A (en) | 2022-07-05 | 2022-07-05 | Preparation method of acerbity-removing grapefruit juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210785574.9A CN115251261A (en) | 2022-07-05 | 2022-07-05 | Preparation method of acerbity-removing grapefruit juice |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390553A (en) * | 2008-10-15 | 2009-03-25 | 福建南海食品有限公司 | Debitterized honey pomelo tea and production method thereof |
| CN103238905A (en) * | 2013-05-06 | 2013-08-14 | 四川省农业科学院农产品加工研究所 | Method for debitterizing lemon juice |
| CN111671021A (en) * | 2020-07-24 | 2020-09-18 | 华容县新发农业开发有限公司 | Corn and grapefruit composite flavor beverage and preparation method thereof |
| CN112655793A (en) * | 2020-12-21 | 2021-04-16 | 湖南科技学院 | Preparation method of debitterized oil tea |
-
2022
- 2022-07-05 CN CN202210785574.9A patent/CN115251261A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390553A (en) * | 2008-10-15 | 2009-03-25 | 福建南海食品有限公司 | Debitterized honey pomelo tea and production method thereof |
| CN103238905A (en) * | 2013-05-06 | 2013-08-14 | 四川省农业科学院农产品加工研究所 | Method for debitterizing lemon juice |
| CN111671021A (en) * | 2020-07-24 | 2020-09-18 | 华容县新发农业开发有限公司 | Corn and grapefruit composite flavor beverage and preparation method thereof |
| CN112655793A (en) * | 2020-12-21 | 2021-04-16 | 湖南科技学院 | Preparation method of debitterized oil tea |
Non-Patent Citations (1)
| Title |
|---|
| 张泽生: "食品营养学 第三版", 中国轻工业出版社, pages: 271 - 272 * |
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