FRUIT AND VEGETABLE JUICE RICH IN SOD AND PROCESSING METHOD THEREOF

Abstract

A method of forming a fruit and vegetable juice rich in superoxide dismutase (SOD) comprises subjecting the fruit and vegetable juice to ultra-high-pressure processing, the pressure is 100 MPa to 800 MPa, and the time period is 1 minute to 30 minutes. After processings with the present method, the enzymatic activity of SOD is stable and, at the same time, the microorganisms in the fruit and vegetable juice can be killed. Thus, fruit and vegetable juices rich in superoxide SOD may be provided thereby.

Claims

1. A processing method of fruit and vegetable juice rich in SOD, characterized in that, (1) the processing method comprises subjecting the fruit and vegetable juice to pulping, the amount of water added in the pulping process is 1 to 3 times of the weight of the fruits and vegetables, (2) subjecting the fruit and vegetable juice to ultra-high pressure processing, in the process of preparing the fruit and vegetable juice, the percentage of the raw materials that have a mechanical damage area of greater than 2% is controlled at less than 1% of total raw materials, the conditions of the ultra-high pressure processing are as follows: a pressure of 500 Mpa, and a time period of 10 min, the raw material of the fruit and vegetable juice is sea-buckthorn, the temperature for the ultra-high pressure processing is in range of 15 C. to 50 C., wherein the fruit and vegetable juice has a soluble solid content of 3 to 6 Brix, and a pH of 2.8 to 3.5.

2. The processing method according to claim 1, characterized in that, the amount of water added in the pulping process is 2 times of the weight of the fruits and vegetables.

3.-10. (canceled)

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0030] FIG. 1 shows the changes in the total plate count in the fruit and vegetable juice of Example 4 and Comparative Example 2 during storage.

[0031] FIG. 2 shows the changes in the total plate count in the fruit and vegetable juice of Example 8 and Comparative Example 4 during storage.

DETAILED DESCRIPTION

[0032] The following examples are intended to illustrate the present disclosure but not to limit the scope thereof. Where the specific techniques or conditions are not indicated in the Examples, they are performed according to the techniques or conditions described in the literature in the field or according to the product specifications. Where the manufacturers of the reagents or instruments used are not indicated, they are regular products that can be purchased through regulated channels.

EXAMPLE 1

[0033] A processing method of sea-buckthorn juice rich in SOD comprising the following steps: the sea-buckthorn juice was subjected to ultra-high-pressure processing under the conditions of a pressure of 400 MPa for a time period of 5 minutes. The specific method comprises the following steps: the sea-buckthorn juice was dispensed into 30 ml PET bottles, then the lid was covered tightly, and the ultra-high-pressure processing was performed under the above conditions, with water as the pressure-transmitting medium.

[0034] Wherein, the processing method of the sea-buckthorn juice comprises the following steps:

[0035] (1) fresh sea-buckthorn was selected;

[0036] (2) the selected sea-buckthorn was cleaned;

[0037] (3) the sea-buckthorn was fed into a pulper, and water equivalent in weight to the sea-buckthorn was added to perform pulping; and

[0038] (4) the resulting mixture was filtered by four layers of gauze so as to separate the pulp from the pips and residues of pericarps to obtain sea-buckthorn juice.

[0039] This Example also provided a sea-buckthorn juice rich in SOD prepared according to the method, which has a soluble solid content of about 3.6 Brix and a pH of 2.8.

EXAMPLE 2

[0040] A processing method of sea-buckthorn juice rich in SOD, which was carried out in the same manner as that in Example 1 except that the ultra-high-pressure processing was carried out under the conditions of a pressure of 500 MPa and a time period of 5 minutes.

EXAMPLE 3

[0041] A processing method of sea-buckthorn juice rich in SOD, which was carried out in the same manner as that in Example 1 except that the ultra-high-pressure processing was carried out under the conditions of a pressure of 300 MPa and a time period of 5 minutes.

EXAMPLE 4

[0042] A processing method of sea-buckthorn juice rich in SOD, which was carried out in the same manner as that in Example 1 except that the ultra-high-pressure processing was carried out under the conditions of a pressure of 500 MPa and a time period of 10 minutes.

EXAMPLE 5

[0043] A processing method of Rosa roxburghii juice rich in SOD comprises the following steps: the Rosa roxburghii juice was subjected to ultra-high-pressure processing under the conditions of a pressure of 400 MPa for a time period of 5 minutes. The specific method is comprised of the following steps: the Rosa roxburghii juice was dispensed into 30 ml PET bottles, then the lid was covered tightly, and the ultra-high-pressure processing was performed under the above conditions.

[0044] Wherein, the processing method of the Rosa roxburghii juice comprises the following steps:

[0045] (1) fresh Rosa roxburghii was selected, and the content of the Rosa roxburghii with a mechanical damage area greater than 2% in the total raw materials was controlled within 1%;

[0046] (2) the selected Rosa roxburghii was cleaned;

[0047] (3) the Rosa roxburghii fruit was fed into a pulper, and water equivalent in weight to Rosa roxburghii was added to perform pulping; and

[0048] (4) the resulting mixture was filtered by four layers of gauze so as to separate the pulp from the pips and residues of pericarps to obtain Rosa roxburghii juice.

[0049] This Example also provided a Rosa roxburghii juice rich in SOD prepared according to the method, which has a soluble solid content of about 3 Brix, and a pH of 3.4.

EXAMPLE 6

[0050] A processing method of Rosa roxburghii juice rich in SOD, which was carried out in the same manner as that in Example 5 except that the ultra-high-pressure processing was carried out under the conditions of a pressure of 500 MPa and a time period of 5 minutes.

EXAMPLE 7

[0051] A processing method of Rosa roxburghii juice rich in SOD, which was carried out in the same manner as that in Example 5 except that the ultra-high-pressure processing was carried out under the conditions of a pressure of 400 MPa and a time period of 5 minutes.

EXAMPLE 8

[0052] A processing method of Rosa roxburghii juice rich in SOD, which was carried out in the same manner as that in Example 5 except that the ultra-high-pressure processing was carried out under the conditions of a pressure of 500 MPa and a time period of 10 minutes.

COMPARATIVE EXAMPLE 1

[0053] A processing method of sea-buckthorn juice, which was carried out in the same manner as that in Example 1 except that the ultra-high-pressure processing was carried out under the conditions of a pressure of 600 MPa and a time period of 5 minutes.

COMPARATIVE EXAMPLE 2

[0054] A processing method of sea-buckthorn juice, which was carried out in the same manner as that in Example 1 except for using high-temperature short-time sterilizing treatment (i.e., instead of ultra-high-pressure processing) under the conditions of a temperature of 105 C. and a time period of 15 seconds.

COMPARATIVE EXAMPLE 3

[0055] A processing method of Rosa roxburghii juice, which was carried out in the same manner as that in Example 5 except that the ultra-high-pressure processing was carried out under the conditions of a pressure of 600 MPa and a time period of 5 minutes.

COMPARATIVE EXAMPLE 4

[0056] The present Comparative Example 4 was carried out in the same manner as that in Example 3 except for using a high-temperature short-time sterilizing treatment (i.e., instead of ultra-high-pressure processing) under the conditions of a temperature of 105 C. and a time period of 15 seconds.

EXPERIMENTAL EXAMPLE 1

[0057] The SOD enzyme activities and the microbial indexes of the sea-buckthorn juice prepared in Examples 1 to 4 and Comparative Examples 1 and 2 and the sea-buckthorn juice prepared in Example 1 without undergoing ultra-high-pressure processing were tested, respectively. The results were shown in Table 1 below. The test method for SOD activity was WST-1 method (Reference document: A. V. Peskin and C. C. Winterbourn (2000), A microtiter plate assay for superoxide dismutase using a water-soluble tetrazolium salt (WST-1), Clinica Chimica Acta, 293(1-2), 157-166.). WST-1 is 2-(4-iodophenyl)-3-(4-nitrophenyl)-5-(2,4-disulfophenyl)-2H-tetrazolium, monosodium salt. WST-1 can react with superoxide anion generated under the catalysis of xanthine oxidase to produce a water-soluble formazan dye, and the reaction step can be inhibited by SOD. The enzyme activity of SOD could be calculated based on colorimetric analysis of the WST-1 product. With respect to microbial indexes, the microbial colonies were counted according to relative operations of GB 4789.2-2010 Microbiological examination of food hygiene-Detection of aerobic bacterial count. The medium for the detection of aerobic bacterial count was plate count agar medium, and culturing was performed at 36 C.1 C. for 48 hours2 hours. The molds and yeasts were counted according to the relative operations of GB4789.15-2010 Microbiological examination of food hygieneEnumeration of Yeasts and Molds, rose bengal medium was used, and culturing was performed at 28 C.1 C. for 5 days.

TABLE-US-00001 TABLE 1 Total SOD enzyme plate count Molds and activity U/ml cfu/ml yeasts cfu/ml Sea-buckthorn juice of 702.5 8.3 10.sup.2 2.2 10.sup.2 Example 1 (without ultra-high-pressure processing) Example 1 786.4 10 not detected Example 2 896.23 11 not detected Example 3 701.40 9 not detected Example 4 897.16 3 not detected Comparative Example 1 605.28 3 not detected Comparative Example 2 223.1 6 not detected

[0058] The results in Table 1 showed that all pressure conditions and heat treatment conditions could effectively kill mold and yeast in sea-buckthorn juice. Example 4 and Comparative Example 1 had the best killing effect on indigenous flora. The SOD enzyme activity of Example 1 was slightly improved, the SOD enzyme activity of Example 2 was significantly improved, the SOD enzyme activity of Example 3 could keep relatively stable, the SOD enzyme activity of Example 4 was significantly improved and a shelf life of two months could be guaranteed at 4 C. (see FIG. 1). In Comparative Example 1, SOD enzyme activity in sea-buckthorn juice was reduced because of the ultra-high-pressure condition of 600 MPa. In Comparative Example 2, the high-temperature short-time sterilization decreased the SOD enzyme activity by 65% or more, and the total plate count at 4 C. was higher than that of Example 4 (FIG. 1), indicating that appropriate high-pressure conditions can not only enhance the SOD enzyme activity of sea-buckthorn juice, but also ensure a shelf life of two months and safety of the products.

[0059] In FIG. 1, the terms are as follows: HTST: high-temperature short-term treatment, and HPP: ultra-high-pressure processing.

EXPERIMENTAL EXAMPLE 2

[0060] The SOD enzyme activities and microbial indexes of the Rosa roxburghii juice prepared in Examples 5 to 8 and Comparative Examples 3 and 4 and the Rosa roxburghii juice prepared in Example 5 without undergoing ultra-high-pressure processing were tested, respectively. The results are shown in Table 2 below. The detection method for SOD activity and the microorganism detection method were the same as those in Experimental Example 1.

TABLE-US-00002 TABLE 2 SOD enzyme Total plate Molds and activity U/ml count cfu/ml yeasts cfu/ml Rosa roxburghii juice of 498.8 4.8 10.sup.4 3.2 10.sup.3 Example 5 (without ultra- high-pressure processing) Example 5 552.6 4 not detected Example 6 685.23 32 not detected Example 7 500.13 45 not detected Example 8 693.26 15 not detected Comparative Example 3 401.28 12 not detected Comparative Example 4 162.18 14 not detected

[0061] The results in Table 2 showed that all pressure conditions and heat treatment conditions could effectively kill mold and yeast in Rosa roxburghii juice. Example 5 and Comparative Example 3 had the best killing effect on indigenous flora. The SOD enzyme activity of Example 5 was slightly improved, the SOD enzyme activity of Example 6 was significantly improved, the SOD enzyme activity of Example 7 could keep relatively stable, the SOD enzyme activity of Example 8 was significantly improved and a shelf life of two months can be guaranteed at 4 C. (see FIG. 2). In Comparative Example 3, SOD enzyme activity in Rosa roxburghii juice was reduced because of the ultra-high-pressure condition of 600 MPa. In Comparative Example 4, the high-temperature short-time sterilization decreased the SOD enzyme activity by 65% or more, and the total plate count at 4 C. was higher than that of Example 8 (FIG. 2), indicating that appropriate high-pressure conditions not only enhances the SOD enzyme activity of Rosa roxburghii juice, but also ensures a shelf life of two months and safety of the products.

[0062] In FIG. 2, the terms are as follows: HTST: high-temperature short-term treatment, and HPP: ultra-high-pressure processing.

[0063] Although the present disclosure has been described above in detail with general description and specific embodiments, it is obvious to a person skilled in the art that some modifications or improvements can be made on the basis of the present disclosure. Therefore, these modifications or improvements made without departing from the spirit of the present disclosure all fall within the protection scope of the present application.

INDUSTRIAL APPLICABILITY

[0064] The disclosure provides a fruit and vegetable juice rich in SOD and a processing method thereof. The method comprises subjecting the fruit and vegetable juice to ultra-high-pressure processing under a pressure of 100 MPa to 800 MPa for a time period of 1 minute to 30 minutes. The SOD enzyme activity is stabilized after being treated by the method of the present disclosure, the healthcare function of the product is improved, and the problem of the inactivation of SOD enzyme during processing is effectively solved. At the same time, microorganisms in fruit and vegetable juice can be killed, which ensures the product safety and prolongs the shelf life. The products obtained by the method of the present disclosure are more beneficial to human health. The present disclosure has a broad application prospect and good industrial applicability in the field of food and health food processing.