CN106820172B - A kind of processing method reducing fruit and vegetable pulping brown stain - Google Patents
A kind of processing method reducing fruit and vegetable pulping brown stain Download PDFInfo
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- CN106820172B CN106820172B CN201710065494.5A CN201710065494A CN106820172B CN 106820172 B CN106820172 B CN 106820172B CN 201710065494 A CN201710065494 A CN 201710065494A CN 106820172 B CN106820172 B CN 106820172B
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- water
- brown stain
- vapour spray
- beater
- processing method
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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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- 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, comprising the following steps: step S1: the interface location that the material and air of motion state are in contact in beater when determining fruit and vegetable pulping；Step S2: water-vapour spray pipe is set in the space more than interface location described in beater and carries out water-vapour spray or full, to drive away the air of the interface location；Step S3: continuing water-vapour spray or vapor expanded state to mashing operation is kept to complete.The present invention carries out water-vapour spray by the gas-phase space in material and air contact surfaces, drive air away, it avoids the problem that during fruit and vegetable pulping that air is involved in material and forming material inflation leads to brown stain, while further preventing brown stain using vapor heating inactive enzyme.
Description
Technical field
The present invention relates to food processing field more particularly to a kind of processing methods for reducing fruit and vegetable pulping brown stain.
Background technique
Beating process in fruit and vegetable pulping process is generally carried out using colloid mill.In process, due to fruits and vegetables
Mashing is the material of viscous pasty state, when the homogeneous operation such as being mixed, stirred, is beaten to it, is very easy to generate air and be rolled up
Enter material and formed material inflation the phenomenon that, cause bubble gather, oxygen be mixed into material increase oxidation contact area can accelerate
Oxidation reaction promotes phenolic substances, anthocyanidin, ascorbic acid etc. that oxidation reaction occurs, and generates brown stain.Also can in addition, enzyme activity is dynamic
Promote the quickening of brown stain.Therefore, it is necessary 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 common method is in vacuum ring
It the operation such as mixed, be beaten, being stirred under border, needing to use dedicated vacuum homogenizer, such as vacuum beating machine, vacuum are cut
Mix machine, vacuum homogeneous tank, vacuum tumbler.Due to needing to carry out homogeneous under closed vacuum environment, so the processing of material
Mode is generally intermittent, batch is fed, it is more difficult to realize that continous way produces.Another common method is the processing after homogeneous,
Such as stirring, mashing homogeneous it is complete after, material is placed in vacuum tank and carries out vacuum outgas, with abolish bubble, removing material in
Oxygen.This processing method is substantially intermittent, batch feeds, and needs material pressure maintaining for a period of time under vacuum environment
Bubble removing could be more sufficiently removed, so processing efficiency is lower, and needs to occupy the more equipment time.Part fruit and vegetable food also needs
To carry out heating enzyme deactivation again after mashing, it is cumbersome.
In addition to the physical method of vacuum, also using the methods of vibration pump, ultrasonic degasification to the material after mixing air
Degasification is carried out, also having defoam using chemical defoaming agent during mixing prevents discoloration etc. with composite color fixative.
Summary of the invention
In view of the deficiencies of the prior art, the present invention proposes a kind of processing method for reducing fruit and vegetable pulping brown stain, passes through setting
Injection vapor reduces air bubble and is mixed into pulping process, and using vapor heating inactive enzyme, to reduce fruit and vegetable pulping
Oxidizing brown stain.
The present invention proposes a kind of processing method for reducing fruit and vegetable pulping brown stain, comprising the following steps:
Step S1: the interface location that the material and air of motion state are in contact in beater when determining fruit and vegetable pulping；
Step S2: water-vapour spray pipe is set in the space more than interface location described in beater and carries out vapor spray
It penetrates or fills, to drive away the air of the interface location；
Step S3: continuing water-vapour spray or vapor expanded state to mashing operation is kept to complete.
Vapor can be transported dynamic material and is involved in when mashing, but since vapor can gradually cool down disappearance, so mixing
There is no bubbles and increase air in material afterwards.Since the food processing technology of fruit and vegetable pulping also needs to carry out after mashing
Concentration operation removes extra moisture, therefore vapor condensation causes the increase of moisture in material not influence following process.
In one or more embodiments of the invention, further includes step S4: continuing water-vapour spray after the completion of mashing
Or keep enzymatic inactivation of the vapor expanded state into slurry.The inactive enzyme that heats up is needed after the fruit and vegetable pulping of part, due to vapor
The phenomenon that condensation heat release, temperature of charge has raising, using vapor heating inactive enzyme, without increasing additional heating device.
In embodiments of the invention one or more, the beater is opening, the water-vapour spray pipe setting away from
At the interface location 1-20cm.
In one or more embodiments of the invention, the beater is equipped with cover board or lid, the water-vapour spray pipe
Be fixed on cover board or lid.
In one or more embodiments of the invention, it is provided with flow controller on the water-vapour spray pipe, passes through 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 controls the amount of injection of vapor by hygrosensor and flow controller to reach the passivation
The condition of enzyme.
In embodiments of the invention one or more, cooling device is set in the beater or will be in the material component
Part water replaced with ice cube.Without being passivated enzyme operation after the fruit and vegetable pulping of part, since vapor condenses heat release, material temperature
The phenomenon that degree has raising can be added ice cube in material in advance or be cooled down using cooling system to material.
Beneficial effects of the present invention: water-vapour spray is carried out by the gas-phase space in material and air contact surfaces, is driven away
Air avoids the problem that during fruit and vegetable pulping that air is involved in material and forming material inflation leads to brown stain, while utilizing water
Steam heating inactive enzyme further prevents brown stain.This method condition is simply easily realized, without Special vacuum equipment, is no longer needed to
Defoaming agent, color stabilizer etc. are additionally added in material；Either intermittent, batch charging or continous way production are applicable in, are open
Or water-tight equipment is applicable in.
Specific embodiment
The present invention is described further combined with specific embodiments below.
Embodiment one:
A kind of processing method reducing fruit and vegetable pulping brown stain, comprising the following steps:
Step S1: the interface location that the material and air of motion state are in contact in beater when determining fruit and vegetable pulping；
The beater is opening.
Step S2: being arranged water-vapour spray pipe and carry out water-vapour spray at 10cm on the interface location described in beater,
To drive away the air of the interface location.
Step S3: continuing water-vapour spray, starts to be beaten；After the completion of being beaten operation, stop water-vapour spray.
Further, it is provided with flow controller on the water-vapour spray pipe, vapor is controlled by flow controller
Injecting time.
Further, the beater is provided with cooling device, it is preferred that the cooling device is on beater wall
Condensing reflux pipe.Due to the phenomenon that vapor condenses heat release, and temperature of charge has raising, material is carried out using cooling system
Cooling.Or when mashing, the part water in the material component is replaced with ice cube.
Embodiment two:
A kind of processing method reducing fruit and vegetable pulping brown stain, comprising the following steps:
Step S1: the interface location that the material and air of motion state are in contact in beater when determining fruit and vegetable pulping；
In the beater, conical cover is set.
Step S2: being arranged water-vapour spray pipe in the conical cover, and the nozzle of the water-vapour spray pipe is from conical lid
Top stretches on the inside of lid, and the conical cover is additionally provided with air hole, 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 hole in conical cover is sealed, mashing is started simultaneously at.
Step S4: continue water-vapour spray after the completion of fruit and vegetable pulping and keep vapor expanded state into slurry
Enzymatic inactivation.
Further, it is provided with flow controller on the water-vapour spray pipe, water steaming is controlled by flow controller and is filled
The time being full of.
Further, hygrosensor is set in the beating equipment.
The temperature and time according to needed for inactive enzyme controls the injection of vapor by hygrosensor and flow controller
It measures to reach the condition of the inactive enzyme.
Embodiment three:
A kind of processing method reducing fruit and vegetable pulping brown stain is specifically beaten the processing side of brown stain for a kind of reduction pineapple
Method, comprising the following steps:
Step S1: the interface location that the material and air of motion state are in contact in beater when determining pineapple mashing；
The beater is opening.
Step S2: water-vapour spray pipe is set at 10cm on the interface location described in beater and carries out water-vapour spray 10
Minute, to drive away the air of the interface location.
Step S3: continuing water-vapour spray, starts to be beaten；After the completion of being beaten operation, stop water-vapour spray.
Further, it is provided with flow controller on the water-vapour spray pipe, vapor is controlled by flow controller
Injecting time.
Further, the beater is provided with cooling device, it is preferred that the cooling device is on beater wall
Condensing reflux pipe.Cooled down using cooling system to material.
Method through this embodiment, 95% or more air content after pineapple slurry mashing can be significantly reduced, spinach during storage
Trailing plants starches brown stain speed and degree, and relative to original process, the shelf-life can extend one times or more.Vapor can be by movement state when mashing
Material be involved in, but since vapor can gradually cool down disappearance, so there is no bubble and increasing empty in mixed material
Gas.Since the food processing technology of pineapple mashing also needs to carry out concentration operation after mashing, extra moisture is removed, Gu Shui steams
Air cooling is solidifying to cause the increase of moisture in material not influence following process.
Example IV:
A kind of processing method reducing fruit and vegetable pulping brown stain is specifically beaten the processing side of brown stain for a kind of reduction banana
Method, comprising the following steps:
Step S1: the interface location that the material and air of motion state are in contact in beater when determining banana mashing；
In the beater, conical cover is set.
Step S2: being arranged water-vapour spray pipe in the conical cover, and the nozzle of the water-vapour spray pipe is from conical lid
Top stretches on the inside of lid, and the conical cover is equipped with air hole, 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 hole in conical cover is sealed, starts to be beaten.
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 5 minutes full, with inactive enzyme.
Further, it is provided with flow controller on the water-vapour spray pipe, water steaming is controlled by flow controller and is filled
The time being full of.
Further, hygrosensor is set in the beater, for detecting the temperature in beater.
Method through this embodiment can reduce 50% or more banana purees coloration, substantially reduce browning.
It is that above-mentioned preferred embodiment should be regarded as application scheme embodiment for example, all with application scheme thunder
Same, approximate or technology deduction, replacement, improvement for making based on this etc., are regarded as the protection scope of this patent.
Claims (6)
1. a kind of processing method for reducing fruit and vegetable pulping brown stain, which comprises the following steps:
Step S1: the interface location that the material and air of motion state are in contact in beater when determining fruit and vegetable pulping；
Step S2: in the space more than interface location described in beater be arranged water-vapour spray pipe carry out water-vapour spray or
It is full, to drive away the air of the interface location；
Step S3: continuing water-vapour spray or vapor expanded state to mashing operation is kept to complete;
Step S4: continuing water-vapour spray after the completion of mashing or keeps enzymatic inactivation of the vapor expanded state into slurry.
2. the processing method according to claim 1 for reducing fruit and vegetable pulping brown stain, which is characterized in that the beater is spacious
Mouthful, the water-vapour spray pipe is arranged at the interface location 1-20cm.
3. the processing method according to claim 1 for reducing fruit and vegetable pulping brown stain, which is characterized in that the beater is equipped with
Cover board or lid, the water-vapour spray pipe are fixed on cover board or lid.
4. the processing method according to claim 1 for reducing fruit and vegetable pulping brown stain, which is characterized in that the water-vapour spray
It is provided with flow controller on pipe, water-vapour spray or full time are controlled by flow controller.
5. the processing method according to claim 1 for reducing fruit and vegetable pulping brown stain, which is characterized in that in the beating equipment
Hygrosensor is set.
6. the processing method according to claim 1 for reducing fruit and vegetable pulping brown stain, which is characterized in that set in the beater
It sets cooling device or replaces 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 |
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| 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 CN106820172A (en) | 2017-06-13 |
| CN106820172B true CN106820172B (en) | 2019-05-24 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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