CN107183474A - A kind of method for suppressing juice browning - Google Patents
A kind of method for suppressing juice browning Download PDFInfo
- Publication number
- CN107183474A CN107183474A CN201710208785.5A CN201710208785A CN107183474A CN 107183474 A CN107183474 A CN 107183474A CN 201710208785 A CN201710208785 A CN 201710208785A CN 107183474 A CN107183474 A CN 107183474A
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- China
- Prior art keywords
- browning
- fruit
- juice
- kojic acid
- fruit juice
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 title claims abstract description 16
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims abstract description 29
- 229960004705 kojic acid Drugs 0.000 claims abstract description 29
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 25
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 22
- 230000005764 inhibitory process Effects 0.000 claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 5
- 238000011282 treatment Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000000243 solution Substances 0.000 claims description 4
- 229920000742 Cotton Polymers 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 239000000654 additive Substances 0.000 abstract description 6
- 230000000996 additive effect Effects 0.000 abstract description 5
- 230000001629 suppression Effects 0.000 abstract description 4
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 3
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035899 viability Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 10
- 230000002255 enzymatic effect Effects 0.000 description 6
- 239000003112 inhibitor Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 6
- 235000010323 ascorbic acid Nutrition 0.000 description 5
- 229960005070 ascorbic acid Drugs 0.000 description 5
- 239000011668 ascorbic acid Substances 0.000 description 5
- 239000006188 syrup Substances 0.000 description 5
- 235000020357 syrup Nutrition 0.000 description 5
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000010265 sodium sulphite Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000220324 Pyrus Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 229910021645 metal ion Inorganic materials 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-L Sulfate Chemical compound [O-]S([O-])(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-L 0.000 description 1
- 240000006677 Vicia faba Species 0.000 description 1
- 235000010749 Vicia faba Nutrition 0.000 description 1
- 235000002098 Vicia faba var. major Nutrition 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000000205 computational method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 description 1
- 235000018417 cysteine Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
Classifications
-
- 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
- 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
- A23L2/38—Other 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
Landscapes
- 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)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention belongs to fruit juice production technical field, and in particular to a kind of method of suppression juice browning：The present invention has a strong suppression polyphenol oxidase enzyme viability using kojic acid, and fruit be beaten it is broken before handled and significantly inhibit the effect of juice browning to reach.This method is, by after fruits stripping and slicing, to soak 30s using 0.5%~0.75% kojic acid, be then beaten juice processed, obtained juice browning is significantly suppressed and nutritional quality and flavor loss are less.Because kojic acid is natural materials, compared with traditional browning inhibition additive, it is soluble in water, do not utilize by bacterium, antimicrbial power is influenceed small, thermally-stabilised good, totally nontoxic, free from extraneous odour by pH value, with good application potential on juice browning is prevented.The use step of the invention is simple, and cost is low, is very suitable for applying in fruit juice production field, with good application value and industrialization prospect.
Description
【Technical field】
The invention belongs to fruit juice production technical field, and in particular to a kind of method of suppression juice browning.
【Background technology】
China is the first big country of Production of fruit, and its cultivated area and yield occupy the first in the world always.At present, China fruit
Cultivated area and yield still year by year steadily increase, due to market circulation and lack competitiveness in the international market the problem of, eat water raw
The commodity value of fruit is low, it is difficult to realize significantly improving for economic benefit.Secondary industry is to realize that fruit adopts rear value-added important way
Footpath, fruit juice is as China is most important, the most market demand and development potentiality converted products receives numerous processing enterprises
Pay attention to, development speed is very fast in recent years, but in process generally existing browning, not only had a strong impact on fruit juice color
The qualities such as pool, local flavor, state, also reduce the market competitiveness of fruit juice product, so as to largely have impact on fruit
Postpartum rises in value and high-efficient development.
Polyphenol oxidase and aldehydes matter are the principal elements for causing juice browning, and addition browning inhibitor turns into fruit juice
A particularly important procedure in process.The common additive for Restrain browning has sodium benzoate, cysteine, Asia
A variety of chemical substances such as sulfate, citric acid, ascorbic acid, chloride, in addition to ascorbic acid, citric acid and sodium chloride,
The rare report of application of other anti-enzymatic regents in fruit syrup.It is reported that kojic acid (kojicacid) and its derivative are to polyphenol oxygen
Changing enzyme has strong inhibitory action.In addition, kojic acid also has inoxidizability, its phenolic hydroxyl group can be reduced；It can with Fe,
Chelatropic reaction occurs for the metal ions such as Cu, Mn, and the accelerator of these metal ions exactly enzymatic reaction.Therefore, kojic acid exists
Prevent that there is good application potential on juice browning.At present, Japan has carried out a large amount of compound foods by main component of kojic acid
Savor the research and development of products of preservative agent, it is believed that kojic acid is the anti-enzymatic regent being worthy to be popularized；Its government has been approved by having kojic acid with other
Machine acid such as citric acid, ascorbic acid is used in mixed way, for suppressing food enzymatic browning.In China, kojic acid is in food, fruits and vegetables, first
Application study has been carried out in terms of the keeping fresh and protecting color of shell class product, and shows remarkable result.Based on this, fruit juice production is specified
During kojic acid browning inhibition effect, be extremely necessary for developing new and effective anti-enzymatic regent and product.
【The content of the invention】
The invention provides a kind of new, efficient, entirely without murder by poisoning fruit juice production browning inhibitor, it is determined that suitable use is dense
Degree and technology, efficiently solve the browning of generally existing during fruit juice production.
A kind of method for suppressing juice browning, it is characterised in that concentration scope is 0.5%~0.75% kojic acid water
Solution, first carries out the immersion treatment of short time to fruit pulp stripping and slicing, then carries out mashing break process, and its percent inhibition of browning is reachable
To 45.65%.The fruit juice that color and luster is good, quality is excellent can be prepared by secondary filter, fruit syrup brown stain is effectively suppressed so as to reach
Purpose.
Comprise the following steps that：
1) raw material selection：The fruit for homogeneous size, no disease and pests harm are selected in the maturity period, having no mechanical damage adds as fruit syrup
Work raw material；
2) preparation of kojic acid solution：By the kojic acid aqueous solution of mass concentration configuration 0.5%~0.75%；
3) fruit is cleaned：The dust and foreign matter adhered on pericarp is cleaned with clear water；
4) remove the peel, be enucleated；
5) fruit is cut into volume 6-10cm fritter；
6) fruit stripping and slicing is soaked in 30s in 0.5%~0.75% kojic acid aqueous solution；
7) it is beaten 1min；
8) filtration treatment is carried out to pulp：Gauze is filtered for the first time, absorbent cotton secondary filter；
9) fruit juice being made is loaded into aseptic bottle.
Beneficial effects of the present invention：
1) present invention firstly discovers that kojic acid can effectively suppress the browning phenomenon in fruit juice production as BPH resistant rice variety additive, it is single into
The low concentration processing divided can obtain 45.65% percent inhibition of browning, and effect is notable.
2) invention is changed to only focus in the past and squeezed the juice to fresh by the selection of time for adding inhibitor before prepared by mashing
Enzymatic browning is prevented.For a long time, BPH resistant rice variety technical research have ignored the enzymatic browning in fruit shattering process and prevent
Pulp enzymatic browning, and more than 80% enzymatic browning occurs in the shattering process of very short time, so focusing on preventing from crushing
During enzymatic browning have more preferable inhibition.
3) kojic acid is present in soy sauce, thick broad-bean sauce, the brewageing of drinks, and all may be used in the fermented product that many is fermented with aspergillus
To detect the presence of kojic acid.Traditional browning inhibitor, such as sodium sulfite browning inhibition effect are outstanding, but add in fruit juice
Plus after, fruit juice can be made to have peculiar smell；Citric acid browning inhibition effect preferably, but can change the nutritional quality and pH value of fruit juice；It is anti-
Bad hematic acid browning inhibition effect is protruded, but expensive, can increase the Costco Wholesale of production.Traditional browning inhibition with more than
Additive is compared, kojic acid it is cheap, be natural materials, it is soluble in water, do not utilized by bacterium, antimicrbial power is influenceed by pH value
It is small, thermally-stabilised good, totally nontoxic, free from extraneous odour, nonirritant, practical application is particularly suitable in secondary industry with promoting.
4) kojic acid has the single composition processing of low concentration in the ability of strong suppression polyphenol oxidase activity, the present invention
Good browning inhibition effect can be obtained.Therefore the invention operating method is simple, and strong applicability has a wide range of application, and can save
The cost of juice production.
【Embodiment】
(1) experimental method：
Using fresh pears as material, the brown stain in fruit syrup process is suppressed using the present invention.Specific experiment process is such as
Under：
1) raw material selection：The pears for homogeneous fruit size, no disease and pests harm are selected in the maturity period, having no mechanical damage are processed as fruit syrup
Raw material；
2) preparation of kojic acid solution：By the kojic acid aqueous solution of mass concentration configuration 0.5%~0.75%；
3) fruit is cleaned：The dust and foreign matter adhered on pericarp is cleaned with clear water；
4) remove the peel, be enucleated；
5) fruit is cut into volume about 8cm fritter；
6) fruit stripping and slicing is soaked in 30s in 0.5%~0.75% kojic acid aqueous solution；
7) it is beaten 1min；
8) filtration treatment is carried out to pulp：Gauze is filtered for the first time, absorbent cotton secondary filter；
9) fruit juice is loaded into aseptic bottle.
Percent inhibition of browning computational methods are specific as follows：Take the different agent treatments Fresh Juice 10mL crossed and do not deal with
Fresh Juice, is separately added into 15mL95% ethanol and shakes up, and centrifuges 15min in 8000 × g, takes supernatant, using distilled water as sky
White blank determination 420nmOD values.Replication 3 times, takes its average value, is calculated according to below equation：Percent inhibition of browning=
[（Untreated samples OD values-handle sample OD values）/ untreated samples OD values] × 100%
The kojic acid of table 1 and typical additives citric acid, ascorbic acid, sodium sulfite browning inhibition effect：
Kojic acid can effectively suppress the browning phenomenon in fruit juice production as BPH resistant rice variety additive as can be seen from Table 1, in 0.5%-
45.65% percent inhibition of browning can be obtained between 0.75% concentration, although the effect without ascorbic acid and sodium sulfite is good, but it is aobvious
Write and be better than citric acid treatment, and cost and security are significantly better than other three kinds of browning inhibitors, processing procedure is simple.Therefore it is bent
Acid can be used as preferable browning inhibitor.
Claims (1)
1. a kind of method for suppressing juice browning, it is characterised in that：
1) preparation of kojic acid solution：By the kojic acid aqueous solution of mass concentration configuration 0.5%~0.75%；
2) selection and processing of raw material：Cleaned in the maturity period from fresh fruit as fruit juice production raw material with clear water on pericarp
The dust and foreign matter of attachment, and remove the peel, be enucleated；
3) browning inhibition is handled：Cut the fruit into volume 6-10cm fritter；Then fruit stripping and slicing is soaked in 0.5%~
30s in the 0.75% kojic acid aqueous solution；
4) prepared by fruit juice：1min is beaten to fruit stripping and slicing, filtration treatment is then carried out, gauze is filtered for the first time, the secondary mistake of absorbent cotton
Filter；
5) fruit juice is stored：The fruit juice of preparation is loaded into aseptic bottle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710208785.5A CN107183474A (en) | 2017-03-31 | 2017-03-31 | A kind of method for suppressing juice browning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710208785.5A CN107183474A (en) | 2017-03-31 | 2017-03-31 | A kind of method for suppressing juice browning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183474A true CN107183474A (en) | 2017-09-22 |
Family
ID=59870931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710208785.5A Withdrawn CN107183474A (en) | 2017-03-31 | 2017-03-31 | A kind of method for suppressing juice browning |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107183474A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315722A (en) * | 2018-09-29 | 2019-02-12 | 山东农业大学 | Aspartic acid inhibits the new application of fruits and vegetables tissue discoloration |
| CN109349473A (en) * | 2018-11-23 | 2019-02-19 | 盐城工学院 | A kind of Brazilian certain kind of berries fruit juice and preparation method thereof with fat-reducing effect |
| CN112890081A (en) * | 2021-03-18 | 2021-06-04 | 山西省生物研究院有限公司 | Persimmon full-pulp composite color fixative |
-
2017
- 2017-03-31 CN CN201710208785.5A patent/CN107183474A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109315722A (en) * | 2018-09-29 | 2019-02-12 | 山东农业大学 | Aspartic acid inhibits the new application of fruits and vegetables tissue discoloration |
| CN109315722B (en) * | 2018-09-29 | 2022-07-05 | 山东农业大学 | New application of aspartic acid in inhibiting discoloration of fruit and vegetable tissues |
| CN109349473A (en) * | 2018-11-23 | 2019-02-19 | 盐城工学院 | A kind of Brazilian certain kind of berries fruit juice and preparation method thereof with fat-reducing effect |
| CN112890081A (en) * | 2021-03-18 | 2021-06-04 | 山西省生物研究院有限公司 | Persimmon full-pulp composite color fixative |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170922 |
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