CN106820172A - A kind of processing method for reducing fruit and vegetable pulping brown stain - Google Patents
A kind of processing method for reducing fruit and vegetable pulping brown stain Download PDFInfo
- Publication number
- CN106820172A CN106820172A CN201710065494.5A CN201710065494A CN106820172A CN 106820172 A CN106820172 A CN 106820172A CN 201710065494 A CN201710065494 A CN 201710065494A CN 106820172 A CN106820172 A CN 106820172A
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- water
- brown stain
- vapour spray
- processing method
- beater
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N1/00—Machines or apparatus for extracting juice
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention proposes a kind of processing method for reducing fruit and vegetable pulping brown stain, comprises the following steps：Step S1：The interface location that the material and air of motion state come in contact in beater when determining fruit and vegetable pulping；Step S2：Water-vapour spray pipe is set in space described in beater more than interface location carries out water-vapour spray or full, to drive away the air of the interface location；Step S3：Proceed water-vapour spray or keep vapor expanded state to be completed to operation is beaten.The present invention carries out water-vapour spray by the gas-phase space in material Yu air contact surfaces, drive air away, air during fruit and vegetable pulping is avoided to be involved in material and forming material inflation causes the problem of brown stain, while further preventing brown stain using vapor intensification inactive enzyme.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of processing method for reducing fruit and vegetable pulping brown stain.
Background technology
Beating process in fruit and vegetable pulping process generally uses colloid mill and carries out.In process, due to fruits and vegetables
Mashing is the material of viscous pasty state, when the homogeneous such as mixing it, stir, being beaten and operating, is very easy to produce air to be rolled up
Enter material and formed material inflation phenomenon, cause bubble gather, oxygen be mixed into material increase oxidation contact area can accelerate
Oxidation reaction, promotes aldehydes matter, anthocyanidin, ascorbic acid etc. that oxidation reaction occurs, and produces brown stain.Additionally, enzyme activity is dynamic also can
Promote the quickening of brown stain.Accordingly, it would be desirable to carrying out heating inactive enzyme after fruit and vegetable pulping.
For above-mentioned rough sledding, existing technology mainly uses vacuum technique.A kind of conventional method is in vacuum ring
The operation such as mixed, be beaten, being stirred under border, it is necessary to use special vacuum homogenizer, such as vacuum beating machine, vacuum are cut
Mix machine, vacuum homogeneous tank, vacuum tumbler.Due to needing that homogeneous is carried out under closed vacuum environment, so the processing of material
Mode is generally batch (-type), batch charging, it is more difficult to realize that continous way is produced.The conventional method of another kind is the treatment after homogeneous,
For example after stirring, mashing homogeneous are complete, material is placed on carries out vacuum outgas in vacuum tank, in abolishing bubble, removing material
Oxygen.This processing method is substantially batch (-type), batch charging, and is needed material pressurize for a period of time under vacuum environment
Bubble removing could be more fully removed, so processing efficiency is relatively low, and needs to take the more equipment time.Part fruit and vegetable food is also needed
Heating is carried out again after mashing to go out enzyme, it is cumbersome.
In addition to the physical method of vacuum, also using methods such as vibration pump, ultrasonic degasification to the material after mixing air
Degasification is carried out, also having during mixing carry out froth breaking using chemical defoamer and composite color fixative prevents discoloration etc..
The content of the invention
In view of the shortcomings of the prior art, the present invention proposes a kind of processing method for reducing fruit and vegetable pulping brown stain, by setting
Injection vapor reduces air bubble and is mixed into pulping process, and utilizes vapor intensification inactive enzyme, to reduce fruit and vegetable pulping generation
Oxidizing brown stain.
The present invention proposes a kind of processing method for reducing fruit and vegetable pulping brown stain, comprises the following steps：
Step S1：The interface location that the material and air of motion state come in contact in beater when determining fruit and vegetable pulping；
Step S2：In space described in beater more than interface location set water-vapour spray pipe carry out water-vapour spray or
It is full, to drive away the air of the interface location；
Step S3：Proceed water-vapour spray or keep vapor expanded state to be completed to operation is beaten.
The material of vapor meeting passive movement state is involved in during mashing, but because vapor can gradually cool down disappearance, so mixing
Be not in bubble and increase air in material afterwards.Because the food processing technology of fruit and vegetable pulping also needs to carry out after mashing
Concentration operation, removes unnecessary moisture, therefore water vapor condensation causes the increase of moisture in material not influence following process.
In one or more embodiments of the invention, also including step S4：Proceed water-vapour spray after the completion of mashing
Or the enzymatic inactivation in holding vapor expanded state to slurry.Intensification inactive enzyme is needed after the fruit and vegetable pulping of part, due to vapor
Condensation heat release, temperature of charge has elevated phenomenon, using vapor intensification inactive enzyme, without increasing extra heater.
In one or more embodiments of the invention, the beater is opening, the water-vapour spray pipe be arranged on away from
Away from the interface location 1-20cm.
In one or more embodiments of the invention, the beater is provided with cover plate or lid, the water-vapour spray pipe
Be fixed on cover plate or lid.
In one or more embodiments of the invention, flow controller is provided with the water-vapour spray pipe, by stream
Amount controller controls water-vapour spray or full time.
In one or more embodiments of the invention, temperature sensing controller is set in the beating equipment.According to passivation
Temperature and time needed for enzyme, the emitted dose of vapor is controlled to reach the passivation by hygrosensor and flow controller
The condition of enzyme.
In one or more embodiments of the invention, heat sink is set or by the material component in the beater
Part water replaced with ice cube.Enzyme operation need not be passivated after the fruit and vegetable pulping of part, due to water vapor condensation heat release, material temperature
Degree has elevated phenomenon, can add ice cube in material in advance or material is lowered the temperature using cooling system.
Beneficial effects of the present invention：Water-vapour spray is carried out by the gas-phase space in material Yu air contact surfaces, is driven away
Air, it is to avoid air is involved in material during fruit and vegetable pulping and forming material inflation causes the problem of brown stain, while using water
Steam intensification inactive enzyme further prevents brown stain.The method condition is simply easily realized, without using Special vacuum equipment, without again
Extra addition defoamer, color stabilizer etc. in material；Either batch (-type), batch charging, or continous way production are applicable, open
Or water-tight equipment is applicable.
Specific embodiment
The present invention is described further with reference to specific embodiment.
Embodiment one：
A kind of processing method for reducing fruit and vegetable pulping brown stain, comprises the following steps：
Step S1：The interface location that the material and air of motion state come in contact in beater when determining fruit and vegetable pulping；It is described
Beater is opening.
Step S2：Setting water-vapour spray pipe on interface location at 10cm described in beater carries out water-vapour spray,
To drive away the air of the interface location.
Step S3：Proceed water-vapour spray, start mashing；After the completion of operation is beaten, stop water-vapour spray.
Further, flow controller is provided with the water-vapour spray pipe, vapor is controlled by flow controller
Injecting time.
Further, the beater is provided with heat sink, it is preferred that the heat sink is on beater wall
Condensing reflux pipe.Due to water vapor condensation heat release, temperature of charge has elevated phenomenon, and material is carried out using cooling system
Cooling.Or during mashing, the part water in the material component is replaced with ice cube.
Embodiment two：
A kind of processing method for reducing fruit and vegetable pulping brown stain, comprises the following steps：
Step S1：The interface location that the material and air of motion state come in contact in beater when determining fruit and vegetable pulping；Institute
State beater and conical cover is set.
Step S2：Water-vapour spray pipe is set in the conical cover, and the mouth of pipe of the water-vapour spray pipe is from conical lid
Top stretches to lid inner side, and the conical cover is additionally provided with air-vent, before mashing, opens water-vapour spray pipe and is filled,
To drive away the air of the interface location.
Step S3：Vapor expanded state is kept, the air-vent in conical cover is sealed, start simultaneously at mashing.
Step S4：Proceed after the completion of fruit and vegetable pulping water-vapour spray keep vapor expanded state to slurry in
Enzymatic inactivation.
Further, flow controller is provided with the water-vapour spray pipe, controls water to steam by flow controller and fill
The time being full of.
Further, hygrosensor is set in the beating equipment.
Temperature and time according to needed for inactive enzyme, the injection of vapor is controlled by hygrosensor and flow controller
Measure to reach the condition of the inactive enzyme.
Embodiment three：
A kind of processing method for reducing fruit and vegetable pulping brown stain, is a kind of processing method for reducing pineapple mashing brown stain, bag specifically
Include following steps：
Step S1：The interface location that the material and air of motion state come in contact in beater when determining that pineapple is beaten；It is described
Beater is opening.
Step S2：Setting water-vapour spray pipe on interface location at 10cm described in beater carries out water-vapour spray 10
Minute, to drive away the air of the interface location.
Step S3：Proceed water-vapour spray, start mashing；After the completion of operation is beaten, stop water-vapour spray.
Further, flow controller is provided with the water-vapour spray pipe, vapor is controlled by flow controller
Injecting time.
Further, the beater is provided with heat sink, it is preferred that the heat sink is on beater wall
Condensing reflux pipe.Material is lowered the temperature using cooling system.
By the present embodiment method, the air content more than 95% after pineapple slurry mashing, spinach during storage can be significantly reduced
Trailing plants starches brown stain speed and degree, and relative to former technique, the shelf-life can extend more than one times.Vapor can passive movement state during mashing
Material be involved in, but because vapor can gradually cool down disappearance, so being not in bubble in mixed material and increasing empty
Gas.Because the food processing technology of pineapple mashing also needs to carry out concentration operation after mashing, unnecessary moisture is removed, Gu Shui steams
Air cooling is coagulated and causes the increase of moisture in material not influence following process.
Example IV：
A kind of processing method for reducing fruit and vegetable pulping brown stain, is a kind of processing method for reducing banana mashing brown stain, bag specifically
Include following steps：
Step S1：The interface location that the material and air of motion state come in contact in beater when determining that banana is beaten；Institute
State beater and conical cover is set.
Step S2：Water-vapour spray pipe is set in the conical cover, and the mouth of pipe of the water-vapour spray pipe is from conical lid
Top stretches to lid inner side, and the conical cover is provided with air-vent, before mashing, opens water-vapour spray pipe and is filled, with
Drive away the air of the interface location.
Step S3：Vapor expanded state is kept, the air-vent in conical cover is sealed, start mashing.
Step S4：Banana mashing after the completion of, continue to be passed through vapor 15 minutes, make slurry temperature be increased to 85 DEG C with
On, keep vapor full 5 minutes, with inactive enzyme.
Further, flow controller is provided with the water-vapour spray pipe, controls water to steam by flow controller and fill
The time being full of.
Further, hygrosensor is set in the beater, for detecting the temperature in beater.
By the present embodiment method, banana purees colourity more than 50% can be reduced, substantially reduce browning.
It is that above-mentioned preferred embodiment should be regarded as application scheme implementation method for example, all with application scheme thunder
Technology deduction that is same, approximately or based on this making, replacement, improvement etc., are regarded as the protection domain of this patent.
Claims (7)
1. it is a kind of reduce fruit and vegetable pulping brown stain processing method, it is characterised in that comprise the following steps：
Step S1：The interface location that the material and air of motion state come in contact in beater when determining fruit and vegetable pulping；
Step S2：In space described in beater more than interface location set water-vapour spray pipe carry out water-vapour spray or
It is full, to drive away the air of the interface location；
Step S3：Proceed water-vapour spray or keep vapor expanded state to be completed to operation is beaten.
2. it is according to claim 1 reduce fruit and vegetable pulping brown stain processing method, it is characterised in that also including step S4：
Proceed the enzymatic inactivation in water-vapour spray or holding vapor expanded state to slurry after the completion of mashing.
3. it is according to claim 1 and 2 reduce fruit and vegetable pulping brown stain processing method, it is characterised in that the beater
It is opening, the water-vapour spray pipe is arranged at the interface location 1-20cm.
4. it is according to claim 1 and 2 reduce fruit and vegetable pulping brown stain processing method, it is characterised in that the beater
It is provided with cover plate or lid, the water-vapour spray pipe is fixed on cover plate or lid.
5. it is according to claim 1 reduce fruit and vegetable pulping brown stain processing method, it is characterised in that the water-vapour spray
Flow controller is provided with pipe, water-vapour spray or full time are controlled by flow controller.
6. it is according to claim 2 reduce fruit and vegetable pulping brown stain processing method, it is characterised in that in the beating equipment
Hygrosensor is set.
7. it is according to claim 1 reduce fruit and vegetable pulping brown stain processing method, it is characterised in that set in the beater
Put heat sink or replace the part water in the material component with ice cube.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710065494.5A CN106820172B (en) | 2017-02-06 | 2017-02-06 | A kind of processing method reducing fruit and vegetable pulping brown stain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710065494.5A CN106820172B (en) | 2017-02-06 | 2017-02-06 | A kind of processing method reducing fruit and vegetable pulping brown stain |
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| Publication Number | Publication Date |
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| CN106820172A true CN106820172A (en) | 2017-06-13 |
| CN106820172B CN106820172B (en) | 2019-05-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710065494.5A Active CN106820172B (en) | 2017-02-06 | 2017-02-06 | A kind of processing method reducing fruit and vegetable pulping brown stain |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907296A (en) * | 2021-10-11 | 2022-01-11 | 丁传杰 | Preparation method of anti-browning banana puree |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03172163A (en) * | 1989-08-17 | 1991-07-25 | Seikenshiya:Kk | Inert gas sealed type continuous apparatus for grinding vegetables and fruits and pressing juice therefrom |
| CN1385099A (en) * | 2002-04-25 | 2002-12-18 | 海南盈山香蕉产业有限公司 | Brown stain prevention technology in deeply-processing banana |
| CN202476374U (en) * | 2012-03-21 | 2012-10-10 | 广西大学 | Enzyme killing and crushing device for fruits and vegetables |
| CN104305161A (en) * | 2014-11-10 | 2015-01-28 | 合浦果香园食品有限公司 | Method for preventing banana pulp from browning |
| CN106213088A (en) * | 2016-07-25 | 2016-12-14 | 江南大学 | A kind of preparation technology of fresh pear juice |
-
2017
- 2017-02-06 CN CN201710065494.5A patent/CN106820172B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03172163A (en) * | 1989-08-17 | 1991-07-25 | Seikenshiya:Kk | Inert gas sealed type continuous apparatus for grinding vegetables and fruits and pressing juice therefrom |
| CN1385099A (en) * | 2002-04-25 | 2002-12-18 | 海南盈山香蕉产业有限公司 | Brown stain prevention technology in deeply-processing banana |
| CN202476374U (en) * | 2012-03-21 | 2012-10-10 | 广西大学 | Enzyme killing and crushing device for fruits and vegetables |
| CN104305161A (en) * | 2014-11-10 | 2015-01-28 | 合浦果香园食品有限公司 | Method for preventing banana pulp from browning |
| CN106213088A (en) * | 2016-07-25 | 2016-12-14 | 江南大学 | A kind of preparation technology of fresh pear juice |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907296A (en) * | 2021-10-11 | 2022-01-11 | 丁传杰 | Preparation method of anti-browning banana puree |
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| CN106820172B (en) | 2019-05-24 |
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