CN1864537A - A method for preventing brown stain in process of fruit and vegetable pulping by use of liquid nitrogen hypothermia and deoxygenation - Google Patents
A method for preventing brown stain in process of fruit and vegetable pulping by use of liquid nitrogen hypothermia and deoxygenation Download PDFInfo
- Publication number
- CN1864537A CN1864537A CNA2006100430221A CN200610043022A CN1864537A CN 1864537 A CN1864537 A CN 1864537A CN A2006100430221 A CNA2006100430221 A CN A2006100430221A CN 200610043022 A CN200610043022 A CN 200610043022A CN 1864537 A CN1864537 A CN 1864537A
- Authority
- CN
- China
- Prior art keywords
- fruit
- vegetable
- liquid nitrogen
- vegetables
- fruits
- 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.)
- Granted
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention discloses liquid nitrogen low temperature fruit and vegetable pulping process without browning and belongs to the field of food processing technology. The technological scheme includes the following steps: sorting fruit or vegetable, washing, microwave deactivation of enzyme, peeling, pre-cooling, crushing, pulping while spraying liquid nitrogen, blending, homogenizing, sterilizing to obtain fruit or vegetable paste product or semi-product, and abacterial packing or further processing. Spraying liquid nitrogen for low temperature no-oxygen pulping can reduce browning of fruit and vegetable, especially tropical and subtropical fruit and vegetable, obviously, and raise quality and taste of fruit and vegetable products.
Description
Technical field
The present invention relates to a kind of food fresh-keeping method, specifically is a kind of method of utilizing the liquid nitrogen cryogenics deoxygenation to prevent the fruit and vegetable pulping brown stain, belongs to food processing field.
Background technology
China is one of fruits and vegetables the biggest in the world producing country, and along with the adjustment of China's agricultural structure, fruits and vegetables are produced fast-developing.But still to eat raw, average storage and working modulus are less than 15% at present.China's storage fruit and vegetable and process technology have obtained significant progress in recent years, particularly converted products such as Juice, sauce, powder come into the market, solved the difficult problem of seasonal sale, reduced and adopted back loss and storing loss, enriched the kind of garden stuff processing product, realized rising in value and increasing farmers' income, become China's fruits and vegetables and already develop main outlet.But most of fruits and vegetables very easily produce brown stain, and process control is bad, will cause the bad change of product color, and quality and taste all are difficult to win consumers in general's edible desire, and what have can not accept substantially.A difficult problem of at first running in storage fruit and vegetable and the processing is exactly the change of fruits and vegetables color, and promptly so-called brown stain, brown stain are the stubborn problems the most that takes place in fruit and vegetable food processing and the storage, and it reduces product color variation, back muddiness, nutritive value.The reason that produces brown stain is very complicated, but main cause has three kinds: the one, and enzymatic browning; The 2nd, non-enzymatic browning is as Maillard reaction, oxidation reaction etc.; The 3rd, the change of contained pigment own.For a long time, brown stain mechanism and prevent that brown stain from being the basic problem of fruit vegetables storing processing, therefore resolve the brown stain in the fruits and vegetables pulverizing pulping process, make fruits and vegetables keep original color and taste, fresh natural, the abundant nutrition composition that keeps fruit juice, pulp, having become the key of whole process, also is " bottleneck " of present fruit and vegetable processing industry.Common solution mainly adopts the enzyme that goes out that heats up, as high temperature, high pressure etc.; Next is to adopt low temperature to reduce the activity of polyphenol oxidase, and oxygen barrier or add antioxidant etc. and reduce oxidation in food by every possible means also has in addition by methods such as adsorbing metal ions simultaneously.Above method is the technology relative complex not only, the cost height, and the while has also been destroyed the part nutritional labeling of fruits and vegetables, and effect is not ideal enough.And data shows, 80% brown stain results from pulping process, has become the century difficult problem in food storage processing basin so prevent the fruit and vegetable pulping brown stain.
Summary of the invention
The object of the present invention is to provide a kind of method that produces brown stain when utilizing the liquid nitrogen cryogenics deoxygenation to prevent fruit and vegetable pulping.
Main component in the earth atmosphere is nitrogen and oxygen, and nitrogen belongs to the asphyxiating inert gas, colourless, tasteless, odorless, and chemical property is " odd jobs ", chemical reaction does not take place with any material down in state usually.Utilize the liquid nitrogen vaporization volume to expand suddenly and can discharge oxygen in the beater, reduce oxygen concentration rapidly, slow down oxidation; Secondly the liquid temperature of nitrogen is very low, is-196 ℃ transparency liquid under atmospheric pressure state, and the more heat of portability has stronger refrigerating capacity during vaporization.Suffocating and inhibitory action because asphyxiating inert nature, nitrogen have bacterium and other microorganisms, add that the solubility of nitrogen in water, grease is very little, is the fresh-keeping gas of food antiseptic of function admirable.Filling nitrogen making beating utilizes these characteristic oxygen barrier deoxygenations just, reduces active and other chemical reaction rates that temperature reduces polyphenol oxidase in the enzymatic browning simultaneously.The present invention utilizes the special nature of liquid nitrogen and the special procedure of making beating to carry out.
Technical scheme of the present invention is:
Select the blunt enzyme of fruits and vegetables → cleaning → microwave → peeling → precooling → chopping → spray nitrogen making beating → allotment → homogeneous → sterilization → fruit and vegetable jam product or semi-finished product → aseptic packaging or following process.
The present invention utilizes the intrinsic characteristic of liquid nitrogen, quantitatively sprays liquid nitrogen in pulverizing pulping process, and the realization fruits and vegetables are pulverized making beating under the environment of low temperature anaerobic, can protect the natural colored of fruit, vegetable juice series products, improve quality and taste.Fruit-vegetable fibre presents fragility at low temperatures simultaneously, can reduce the energy consumption in the pulping process, and improve pulping rate and crushing juice rate, to the production technology level of Juice, fruit and vegetable jam, spray dried powder series products and the raising of product quality, basis and huge impetus are arranged.
The specific embodiment
Concrete operations of the present invention can be carried out according to the following steps:
A. select fruits and vegetables
A.1 adopt hand picking to reject decayed fruit, also can
A.2 utilize the workbench that flows to carry out,
B. clean
B.1 select drinking water
B.2 utilize the spray mode to carry out,
C. the blunt enzyme of microwave
C.1 the process conditions of the blunt enzyme of microwave can be set according to the enzymatic activity and the plant capacity of different material
C.2 60-80s between optional time
C.3 power 700-800W
C.4 quick polyphenol oxidase (PPO) and the peroxidase (POD) in the passivation fruits and vegetables under the double effect of microwave magnetic field and heat, the nutrient of maintenance thermal sensitivity class, as vitamin C, aldehydes matter etc.,
D. peeling
D.1 select peeling according to different material and converted products, as banana, oranges and tangerines, pineapple etc.
D.2 also can select not remove the peel, as processing apple, strawberry etc.,
E. precooling
The useless nitrogen that e.1 can utilize beater to discharge carries out,
F. chopping
F.1 in case of necessity fruits and vegetables (as pineapple) are shredded,
G. spray the nitrogen making beating
G.1 according to the biology and the processing characteristics of different fruits and vegetables, control the liquid nitrogen spray amount
G.2 measure the temperature and the dissolved oxygen of slurry automatically
G.3 utilize temperature control to realize decide dropping liquid nitrogen and pull an oar, realizing best deoxygenation and cooling,
H. allotment
H.1 add various components according to prescription,
I. homogeneous,
J. sterilization
J.1 cold sterilization in can adopting,
K. make fruit and vegetable jam product or semi-finished product,
L. aseptic packaging or enter next procedure.
Fruit and vegetable jam and Juice are one of major products of garden stuff processing, also be that market is more welcome, the big product of material quantity is handled in processing, and beating process is the indispensable operation of this series products, utilize low temperature deoxygenation making beating technology, make fruits and vegetables especially the browning degree of fruits and vegetables in pulping process of tropical and subtropical zone can reduce more than 60% than prior art, the basic natural colour that keeps raw material, nakedly look observation and do not go out obvious brown stain, promoted the quality of garden stuff processing product largely, for China's fruit and vegetable processing industry is had laid a good foundation.The invention of this technology and enforcement will greatly promote the development of fruits and vegetables deep processing, have vast market prospect.
Claims (2)
1. method of utilizing the liquid nitrogen cryogenics deoxygenation to prevent the fruit and vegetable pulping brown stain is characterized in that being undertaken by following technical scheme:
Select the blunt enzyme of fruits and vegetables → cleaning → microwave → peeling → precooling → chopping → spray nitrogen making beating → allotment → homogeneous → sterilization → fruit and vegetable jam product or semi-finished product → aseptic packaging or following process.
2. a kind of method of utilizing the liquid nitrogen cryogenics deoxygenation to prevent the fruit and vegetable pulping brown stain according to claim 1 is characterized in that concrete operations are to carry out according to the following steps:
2.a select fruits and vegetables
2.a.1 adopt hand picking to reject decayed fruit, also can
2.a.2 utilize the workbench that flows to carry out,
2.b clean
2.b.1 select drinking water
2.b.2 utilize the spray mode to carry out,
2.c the blunt enzyme of microwave
2.c.1 the process conditions of the blunt enzyme of microwave can be set according to the enzymatic activity and the plant capacity of different material
2.c.2 60-80s between optional time
2.c.3 power 700-800W
2.c.4 polyphenol oxidase (PPO) and peroxidase (POD) under the double effect of microwave magnetic field and heat in the quick passivation fruits and vegetables, the nutrient of maintenance thermal sensitivity class, as vitamin C, aldehydes matter etc.,
2.d peeling
2.d.1 select peeling according to different material and converted products, as banana, oranges and tangerines, pineapple etc.
2.d.2 also can select not remove the peel, as processing apple, strawberry etc.,
2.e precooling
2.e.1 the useless nitrogen that can utilize beater to discharge carries out,
2.f chopping
2.f.1 in case of necessity fruits and vegetables (as pineapple) are shredded,
2.g spray nitrogen making beating
2.g.1 according to the biology and the processing characteristics of different fruits and vegetables, control liquid nitrogen spray amount
2.g.2 measure the temperature and the dissolved oxygen of slurry automatically
Pull an oar 2.g.3 utilize temperature control to realize decide dropping liquid nitrogen, realizing best deoxygenation and cooling,
2.h allotment
2.h.1 add various components according to prescription,
2.i homogeneous,
2.j sterilization
2.j.1 cold sterilization in can adopting,
2.k make fruit and vegetable jam product or semi-finished product,
2.l aseptic packaging or enter next procedure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100430221A CN100502685C (en) | 2006-06-26 | 2006-06-26 | A method for preventing brown stain in process of fruit and vegetable pulping by low temperature deoxygenation of liquid nitrogen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100430221A CN100502685C (en) | 2006-06-26 | 2006-06-26 | A method for preventing brown stain in process of fruit and vegetable pulping by low temperature deoxygenation of liquid nitrogen |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1864537A true CN1864537A (en) | 2006-11-22 |
| CN100502685C CN100502685C (en) | 2009-06-24 |
Family
ID=37423829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100430221A Expired - Fee Related CN100502685C (en) | 2006-06-26 | 2006-06-26 | A method for preventing brown stain in process of fruit and vegetable pulping by low temperature deoxygenation of liquid nitrogen |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100502685C (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101306021B (en) * | 2008-06-25 | 2012-08-29 | 南方李锦记有限公司 | Method for spraying liquid nitrogen and preventing chemical brownstain during crushing and processing the Chinese herbal medicine |
| CN102669593A (en) * | 2012-05-08 | 2012-09-19 | 云南省玉溪市香蕉研究所 | Method for preparing anti-browning banana pulp |
| CN102894097A (en) * | 2011-10-24 | 2013-01-30 | 北京美味珍科技有限公司 | Preparation method for freeze-dried infant food with various tastes |
| CN102231956B (en) * | 2008-10-17 | 2013-06-05 | 福瑞托-雷北美有限公司 | Fruit and vegetable snacks |
| CN103725418A (en) * | 2013-12-20 | 2014-04-16 | 茂名市德威圣科技有限责任公司 | Method for extracting jack fruit aromatherapy oil from ionic liquid |
| CN105146632A (en) * | 2015-10-11 | 2015-12-16 | 青海泰柏特生物科技有限公司 | Method for increasing antioxidant value of lycium ruthenicum juice |
| CN105475772A (en) * | 2014-09-25 | 2016-04-13 | 赵军 | Method for increasing antioxidant value of wolfberry fruit juice |
| CN107136178A (en) * | 2017-06-21 | 2017-09-08 | 钦州市浦北广发食品有限公司 | A kind of mango biscuit preparation method for thering is Constipation to act on |
| CN107136162A (en) * | 2017-06-21 | 2017-09-08 | 钦州市浦北广发食品有限公司 | It is a kind of that there are Banana cookies of rush digestion and preparation method thereof |
| CN107668140A (en) * | 2017-08-30 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of probiotics fermention flue jam snowy mooncakes and preparation method thereof |
| CN107960583A (en) * | 2017-12-25 | 2018-04-27 | 贵州山王果健康实业有限公司 | A kind of pulp juice sterilization fresh-keeping mechanism |
| CN108991308A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of banana pulp preparation and the microwave heating appts for implementing this method |
| CN108991309A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of microwave processes preventing banana brown stain and gained banana pulp and bananas juice |
| CN109105694A (en) * | 2018-08-13 | 2019-01-01 | 浙江德馨饮料有限公司 | A kind of preparation method that peach juice prevent-browning is fresh-keeping |
| CN110623230A (en) * | 2019-08-27 | 2019-12-31 | 西北农林科技大学 | Production method of full-pulp fruit and vegetable juice (block) processed at ultralow temperature |
-
2006
- 2006-06-26 CN CNB2006100430221A patent/CN100502685C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101306021B (en) * | 2008-06-25 | 2012-08-29 | 南方李锦记有限公司 | Method for spraying liquid nitrogen and preventing chemical brownstain during crushing and processing the Chinese herbal medicine |
| CN102231956B (en) * | 2008-10-17 | 2013-06-05 | 福瑞托-雷北美有限公司 | Fruit and vegetable snacks |
| CN102894097A (en) * | 2011-10-24 | 2013-01-30 | 北京美味珍科技有限公司 | Preparation method for freeze-dried infant food with various tastes |
| CN102669593A (en) * | 2012-05-08 | 2012-09-19 | 云南省玉溪市香蕉研究所 | Method for preparing anti-browning banana pulp |
| CN103725418A (en) * | 2013-12-20 | 2014-04-16 | 茂名市德威圣科技有限责任公司 | Method for extracting jack fruit aromatherapy oil from ionic liquid |
| CN105475772A (en) * | 2014-09-25 | 2016-04-13 | 赵军 | Method for increasing antioxidant value of wolfberry fruit juice |
| CN105146632A (en) * | 2015-10-11 | 2015-12-16 | 青海泰柏特生物科技有限公司 | Method for increasing antioxidant value of lycium ruthenicum juice |
| CN107136178A (en) * | 2017-06-21 | 2017-09-08 | 钦州市浦北广发食品有限公司 | A kind of mango biscuit preparation method for thering is Constipation to act on |
| CN107136162A (en) * | 2017-06-21 | 2017-09-08 | 钦州市浦北广发食品有限公司 | It is a kind of that there are Banana cookies of rush digestion and preparation method thereof |
| CN107668140A (en) * | 2017-08-30 | 2018-02-09 | 咀香园健康食品（中山）有限公司 | A kind of probiotics fermention flue jam snowy mooncakes and preparation method thereof |
| CN107960583A (en) * | 2017-12-25 | 2018-04-27 | 贵州山王果健康实业有限公司 | A kind of pulp juice sterilization fresh-keeping mechanism |
| CN108991308A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of banana pulp preparation and the microwave heating appts for implementing this method |
| CN108991309A (en) * | 2018-07-04 | 2018-12-14 | 广西香蕉谷科技有限公司 | A kind of microwave processes preventing banana brown stain and gained banana pulp and bananas juice |
| CN109105694A (en) * | 2018-08-13 | 2019-01-01 | 浙江德馨饮料有限公司 | A kind of preparation method that peach juice prevent-browning is fresh-keeping |
| CN110623230A (en) * | 2019-08-27 | 2019-12-31 | 西北农林科技大学 | Production method of full-pulp fruit and vegetable juice (block) processed at ultralow temperature |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100502685C (en) | 2009-06-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100502685C (en) | A method for preventing brown stain in process of fruit and vegetable pulping by low temperature deoxygenation of liquid nitrogen | |
| CN1301672C (en) | Composite juice of lotus root and preparation method | |
| CN101543306B (en) | Preparation method of mango condensed thick juice | |
| CN100405934C (en) | Method for preparing fresh fruit, vegetable ice tea | |
| CN109430627A (en) | Processing method of high-anthocyanin red raspberry concentrated juice | |
| CN1456091A (en) | Active nuts and fruit and vegetable jam (paste) series and production thereof | |
| Bisht et al. | A review on holistic approaches for fruits and vegetables biowastes valorization | |
| Lu | Effect of packaging on shelf-life of minimally processed Bok Choy (Brassica chinensis L.) | |
| Bisht et al. | A novel approach towards the fruit specific waste minimization and utilization: A review | |
| Hoang et al. | Bioactive compounds and strategy processing for acerola: A review | |
| CN101897451B (en) | Non thermal processing method of strawberry clear juice | |
| Kumar et al. | Preparation and evaluation of custard apple wine: Effect of dilution of pulp on physico-chemical and sensory quality characteristics | |
| Zhang et al. | Physicochemical characterization of pineapple peel wine | |
| CN101248902A (en) | Panax biological preservative | |
| CN103070436A (en) | Peach juice and preparation method thereof | |
| CN1119951C (en) | Prcess for preparing canned hot vegetable juice | |
| CN1568767A (en) | Preparation method for colorful freeze-dried nutritious powder | |
| CN1927060A (en) | Vegetable juice beverage with grape pulp particle and its making method | |
| CN1161175A (en) | Compound beverage contg. fruit juice, vegetable juice and lactic acid fermentation liquid of vegetable, and method for preparing same | |
| CN107048359A (en) | Fruit of Acanthopanax sessiliflorus ferment and preparation method thereof | |
| KR19990065576A (en) | How to make sweet persimmon | |
| KR20130092145A (en) | Process for freeze concentraion apple ice wine | |
| CN1561766A (en) | Processing method for losing puckery of persimmon | |
| CN103005074A (en) | Preparation technology of green plum tea | |
| Adi et al. | Biological and microbial technologies for the transformation of fruits and vegetable wastes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090624 Termination date: 20150626 |
|
| EXPY | Termination of patent right or utility model |