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CN-121986896-A - Melon peel source stabilizer, extraction method thereof and application thereof in watermelon juice

CN121986896ACN 121986896 ACN121986896 ACN 121986896ACN-121986896-A

Abstract

The invention belongs to the technical field of food processing, and relates to a melon rind source stabilizer, an extraction method thereof and application thereof in watermelon juice. The extraction method comprises the following steps of S1, preparing melon peel pulp, namely taking the inner skin of the watermelon, adding water, crushing the watermelon into melon peel pulp, S2, performing alkaline hydrolysis and de-esterification, namely performing reaction and de-esterification on the melon peel pulp at room temperature to obtain watermelon peel residues through regulating the micro environment of an aqueous medium to enable the pH value of the melon peel pulp to be 10-13, and then sequentially performing filtration and washing to obtain watermelon peel residues, and S3, performing low-temperature high-pressure homogenization and vacuum freeze drying. The invention extracts the melon rind source stabilizer from the watermelon inner rind pulp through the combination of alkali de-esterification and low-temperature high-pressure homogenization and vacuum freeze drying treatment, has good network skeleton, is not easy to generate molecular chain fracture, charge shielding or syneresis in ultrahigh pressure sterilization, thereby improving the stability of the watermelon juice, and particularly can regulate and control the double-effect stability of lycopene and juice in the watermelon juice.

Inventors

  • ZHANG TING
  • ZHANG SHUAI
  • ZHANG LIANGBING
  • WANG PENG
  • WANG JIAO
  • ZHAO YINGYING
  • ZHAO ZHIXIA
  • ZHU HANYU
  • ZHANG JIAN

Assignees

  • 新疆维吾尔自治区农业科学院

Dates

Publication Date
20260508
Application Date
20260213

Claims (10)

  1. 1. The extraction method of the melon peel source stabilizer is characterized by comprising the following steps of: step S1, preparing melon peel slurry Taking the inner skin of the watermelon, and then adding water to crush the watermelon into melon skin pulp; Step S2, alkaline hydrolysis and de-esterification The pH value of the melon peel pulp is 10-13 through the micro-environment regulation of water medium, and the melon peel pulp reacts at room temperature to remove methyl ester groups; Step S3, low-temperature high-pressure homogenization and vacuum freeze drying Cutting the watermelon peel residue, adjusting the consistency, sequentially carrying out low-temperature high-pressure homogenization treatment and vacuum freeze drying treatment, and then crushing to obtain the watermelon peel source stabilizer.
  2. 2. The method for extracting a melon rind source stabilizer according to claim 1, wherein in the step S1, the thickness of the watermelon inner rind is 0.5cm to 1.5cm.
  3. 3. The extraction method of the melon peel source stabilizer according to claim 1, wherein the aqueous medium microenvironment control in the step S2 is specifically that a phosphate buffer solution is utilized to enable the pH value of melon peel slurry to be 10-13; In the step S2, the temperature for removing methyl ester groups by reaction is 21-25 ℃ and the time is 2-24 hours, and the washing is carried out by adopting deionized water until the pH value of filtrate is 6-8; in the step S2, the esterification degree of the watermelon peel residue is less than 10%.
  4. 4. The extraction method of the melon peel source stabilizer according to claim 1 is characterized in that the shearing speed is 10000 r/min-12000 r/min, the shearing time is 5 min-10 min, the consistency is 1.0wt% to 2.0wt%, and the conditions of high-temperature and high-pressure homogenization are 3 ℃ to 4 ℃ and 100MPa to 125MPa and 2 to 3 cycles of homogenization; The vacuum freeze-drying treatment is freezing at-80 ℃ for 4 hours.
  5. 5. The method for extracting the melon peel source stabilizer according to claim 1, wherein the melon peel source stabilizer has a diameter of 10 nm-30 nm.
  6. 6. A melon peel source stabilizer obtained by the extraction method of melon peel source stabilizer according to claim 1.
  7. 7. The use of the melon rind source stabilizer according to claim 6 for controlling the stability of watermelon juice.
  8. 8. The use of the stabilizing agent for melon peel source according to claim 6 for regulating and controlling the stability of lycopene and juice in watermelon juice.
  9. 9. The use according to claim 7 or 8, wherein the melon peel source stabilizer is added to the watermelon juice and then subjected to the ultra-high pressure sterilization.
  10. 10. The application of claim 9, wherein the addition amount of the melon peel source stabilizer is 0.15-0.35 wt%, and the process conditions of the ultrahigh pressure sterilization treatment are 21-25 ℃, 400-450 MPa and 20-40 min.

Description

Melon peel source stabilizer, extraction method thereof and application thereof in watermelon juice Technical Field The invention belongs to the technical field of food processing, and relates to a melon peel source stabilizer, an extraction method thereof and application thereof in watermelon juice. Background The watermelon juice has bright color and fresh flavor, but strong heat sensitivity, and can reach commercial sterility after heat sterilization, however, the excessive temperature can lead to thermal degradation of pigment in the watermelon juice, represented by lycopene, and the loss of faint scent and formation of unacceptable 'cooking flavor', at present, cold sterilization has become the main stream mode of watermelon juice sterilization, but the watermelon juice after ultrahigh pressure sterilization (HPP) gradually flocculates, settles and delaminates seriously in the storage process, and the appearance quality of the watermelon juice is seriously reduced. Currently, for this problem, exogenously added stabilizers such as sodium carboxymethylcellulose (CMC-Na), xanthan gum, pectin, etc. are used, but under the conditions of ultra-high pressure sterilization, the above exogenously added stabilizers have the following problems: (1) The high pressure of HPP can destroy the structures of carboxymethylcellulose sodium (CMC-Na), xanthan gum and pectin molecules, so that molecular chains are broken, the molecular weight is reduced, and the stability of watermelon juice is further reduced; (2) The watermelon juice is acidic (pH is usually 5.0-6.0), the activity of hydrogen ions is enhanced in the HPP process, carboxyl negative charges on sodium carboxymethylcellulose sub-chains can be neutralized, charge shielding is caused, electrostatic repulsive force among particles is reduced, flocculation sedimentation is easy to occur, and the stability is not sufficient; (3) In the HPP process, high pressure can promote water among pectin molecular chains to be discharged, so that the molecular chains are dehydrated and contracted, the intermolecular distance is reduced, aggregation and precipitation are easy to occur, the stability of the watermelon juice is poor in the storage process, and the layering phenomenon is aggravated. In conclusion, the existing exogenous additive stabilizer is easy to generate molecular chain breakage, charge shielding or syneresis, so that the stabilizing efficiency is insufficient. Disclosure of Invention Aiming at the technical problems that the existing exogenous addition stabilizer is easy to generate molecular chain fracture, charge shielding or syneresis, and the stability efficiency is insufficient. The invention provides a melon peel source stabilizer, an extraction method thereof and application thereof in watermelon juice. The invention extracts the melon rind source stabilizer from the watermelon inner rind pulp through the combination of alkali de-esterification and low-temperature high-pressure homogenization and vacuum freeze drying treatment, has good network skeleton, is not easy to generate molecular chain fracture, charge shielding or syneresis in ultrahigh pressure sterilization, thereby improving the stability of the watermelon juice, and particularly can regulate and control the double-effect stability of lycopene and juice in the watermelon juice. In order to achieve the above purpose, the technical scheme adopted by the invention is as follows: The extraction method of the melon peel source stabilizer comprises the following steps: step S1, preparing melon peel slurry Taking the inner skin of the watermelon, and then adding water to crush the watermelon into melon skin pulp; Step S2, alkaline hydrolysis and de-esterification The pH value of the melon peel pulp is 10-13 through the micro-environment regulation of water medium, and the melon peel pulp reacts at room temperature to remove methyl ester groups; Step S3, low-temperature high-pressure homogenization and vacuum freeze drying Cutting the watermelon peel residue, adjusting the consistency, sequentially carrying out low-temperature high-pressure homogenization treatment and vacuum freeze drying treatment, and then crushing to obtain the watermelon peel source stabilizer. Further limited, in the step S1, the thickness of the inner skin of the watermelon is 0.5-1.5 cm. The water medium microenvironment regulation in the step S2 is specifically that a phosphate buffer is utilized to enable the pH value of the melon rind pulp to be 10-13; In the step S2, the temperature for removing methyl ester groups by reaction is 21-25 ℃ and the time is 2-24 hours, and the washing is carried out by adopting deionized water until the pH value of filtrate is 6-8; in the step S2, the esterification degree of the watermelon peel residue is less than 10%. Further limiting, wherein the shearing speed is 10000 r/min-12000 r/min, the shearing time is 5 min-10 min, the consistency is 1.0wt% to 2.0wt%, the conditions of low-tem