阅读说明：本技术 一种胡萝卜汁的护色方法 (Color protection method for carrot juice ) 是由 赵华 张敬铖 于 2019-10-08 设计创作，主要内容包括：本发明公开的是一种胡萝卜汁的护色方法。包括以下步骤：选取无病变、霉变的胡萝卜进行清洗并切片,将胡萝卜片放入80-100℃的热水中进行热烫处理0-120s,将经过热烫处理的胡萝卜片,放入每100重量份中含：柠檬酸0.1-1份或抗坏血酸0.1-1份或D-异抗坏血酸钠0.1-1份,其余为水的护色剂中浸泡,将胡萝卜片捞出清洗榨汁。和现有技术相比,本发明的优点在于护色方法简单易操作,胡萝卜容易处理,无需添加多种化学试剂,降低了护色工艺成本,可以有效的进行护色。采用本发明护色方法护色的胡萝卜汁,可有效对胡萝卜汁进行护色,可以长期对颜色进行保护,颜色褐变少,可以有效保证胡萝卜汁产品的质量。(The invention discloses a color protection method of carrot juice. The method comprises the following steps: selecting carrots without pathological changes and mildewing, cleaning and slicing the carrots, putting the carrots into hot water with the temperature of 80-100 ℃ for blanching treatment for 0-120s, and putting the carrots subjected to blanching treatment into 100 parts by weight of the carrots, wherein the carrots comprise: 0.1 to 1 portion of citric acid, 0.1 to 1 portion of ascorbic acid or 0.1 to 1 portion of D-sodium erythorbate, and the balance of water in a color fixative, and then the carrot slices are fished out, cleaned and squeezed into juice. Compared with the prior art, the invention has the advantages that the color protection method is simple and easy to operate, the carrots are easy to process, various chemical reagents are not required to be added, the color protection process cost is reduced, and the color protection can be effectively carried out. The carrot juice color-protected by the color protection method can effectively protect the color of the carrot juice, can protect the color for a long time, has less color browning, and can effectively ensure the quality of carrot juice products.)

1. A color protection method of carrot juice is characterized by comprising the following steps:

(1) fresh carrots were washed and sliced.

(2) Blanching carrot slices.

(3) And (3) soaking the carrot slices subjected to the step (2) in a color fixative.

(4) Taking out the carrot slices, cleaning and juicing.

2. The method of claim 1, wherein the blanching treatment in the step (2) is performed at a temperature of 80 to 100 ℃ for a time of 0 to 120 seconds.

3. The method of claim 1, wherein the color fixative used in step (3) comprises, per 100 parts by weight: 0.1 to 1 portion of citric acid, 0.1 to 1 portion of ascorbic acid, 0.1 to 1 portion of D-sodium erythorbate and the balance of water.

Technical Field

The invention belongs to a color protection method of carrots. In particular to a method for protecting color of carrot juice by using a color protecting agent and a blanching process.

Background field of the invention

Carrot, also known as carrot, wild carrot, etc., belongs to the family of Umbelliferae (Apiaceae Lindl) and is widely cultivated all over the world. The carrot has rich nutritive value, and the nutrient components of the carrot, such as carotenoid, vitamin A, carrot polysaccharide and the like have particularly remarkable health care effect on human bodies, and have remarkable effects of supplementing nutrient elements such as vitamins and the like required by the human bodies, relieving gastrointestinal diseases, improving the immunity of the human bodies and the like.

The carrot is mainly consumed as vegetable, and the deep processing mainly comprises beverage products and dry vegetable products. At present, carrot fruit and vegetable juice beverages are the most common, and carrot dry vegetable products can also be seen in dry vegetable foods on the market in recent years.

Along with the improvement of living standard of people, the carrot juice beverage which is natural and has no additive is popular with more and more people. In the process of producing, processing and storing carrot juice, the color browning caused by chemical change is easy to occur, and the product quality is reduced. Therefore, the invention is very meaningful in developing a process method capable of effectively protecting the color of carrot juice.

Disclosure of Invention

The invention discloses a color protection method of carrot juice. The main purpose of the method is to invent a color protection method for carrot juice and scientifically and effectively protect the color of the carrot juice.

The technical scheme adopted by the invention for solving the technical problems is as follows:

(1) fresh carrots were washed and sliced.

(2) Blanching carrot slices.

(3) And (3) soaking the carrot slices subjected to the step (2) in a color fixative.

(4) Taking out the carrot slices, cleaning and juicing.

Furthermore, the temperature of the blanching treatment in the step (2) is 80-100 ℃, and the treatment time is 0-120 s.

Furthermore, the color fixative used in the step (3) comprises the following components in 100 weight portions: 0.1 to 1 portion of citric acid, 0.1 to 1 portion of ascorbic acid, 0.1 to 1 portion of D-sodium erythorbate and the balance of water.

Compared with the prior art, the invention has the advantages that the color protection method is simple and easy to operate, the carrots are easy to process, various chemical reagents are not required to be added, the color protection process cost is reduced, and the color protection can be effectively carried out. The carrot juice color-protected by the color protection method can effectively protect the color of the carrot juice, can protect the color for a long time, has less color browning, and can effectively ensure the quality of carrot juice products.

Drawings

FIG. 1 is a flow chart of the present invention.

Detailed Description

The technical solution of the present invention is clearly and completely described below.

(1) Carrots without pathological changes and mildewing are selected, cleaned and sliced.

(2) Blanching carrot slices in 80-100 deg.C hot water for 0-120 s.

(3) Putting the carrot slices subjected to blanching treatment into a mixture containing the following components in every 100 parts by weight: 0.1 to 1 portion of citric acid, 0.1 to 1 portion of ascorbic acid or 0.1 to 1 portion of D-sodium erythorbate, and the balance of water in the color fixative.

(4) Taking out the carrot slices, cleaning and juicing.