CN107950828B - Method for degrading nitrate in vegetable juice - Google Patents
Method for degrading nitrate in vegetable juice Download PDFInfo
- Publication number
- CN107950828B CN107950828B CN201711430063.0A CN201711430063A CN107950828B CN 107950828 B CN107950828 B CN 107950828B CN 201711430063 A CN201711430063 A CN 201711430063A CN 107950828 B CN107950828 B CN 107950828B
- Authority
- CN
- China
- Prior art keywords
- nitrate
- juice
- vegetable juice
- vegetable
- pulping
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 229910002651 NO3 Inorganic materials 0.000 title claims abstract description 61
- 235000015192 vegetable juice Nutrition 0.000 title claims abstract description 52
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000000593 degrading effect Effects 0.000 title claims abstract description 19
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 25
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 25
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 25
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 25
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 24
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 238000004537 pulping Methods 0.000 claims description 25
- 238000004140 cleaning Methods 0.000 claims description 22
- 235000015190 carrot juice Nutrition 0.000 claims description 17
- 235000020379 cucumber juice Nutrition 0.000 claims description 17
- 235000020384 spinach juice Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 12
- 238000004321 preservation Methods 0.000 claims description 12
- 241000196324 Embryophyta Species 0.000 claims description 11
- 238000001914 filtration Methods 0.000 claims description 11
- 239000000419 plant extract Substances 0.000 claims description 11
- 238000005520 cutting process Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000126 substance Substances 0.000 abstract description 8
- 239000003963 antioxidant agent Substances 0.000 abstract description 5
- 230000003078 antioxidant effect Effects 0.000 abstract description 5
- 238000000605 extraction Methods 0.000 abstract 1
- 206010033546 Pallor Diseases 0.000 description 12
- 241000219315 Spinacia Species 0.000 description 8
- 240000008067 Cucumis sativus Species 0.000 description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 7
- 244000000626 Daucus carota Species 0.000 description 7
- 235000002767 Daucus carota Nutrition 0.000 description 7
- 235000009337 Spinacia oleracea Nutrition 0.000 description 7
- 239000000284 extract Substances 0.000 description 6
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000002390 rotary evaporation Methods 0.000 description 3
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 2
- 150000001746 carotenes Chemical class 0.000 description 2
- 235000005473 carotenes Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000006864 oxidative decomposition reaction Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 2
- WTEVQBCEXWBHNA-UHFFFAOYSA-N Citral Natural products CC(C)=CCCC(C)=CC=O WTEVQBCEXWBHNA-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229940043350 citral Drugs 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000007034 nitrosation reaction Methods 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000006479 redox reaction Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 238000005406 washing Methods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- 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)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供一种蔬菜汁中硝酸盐的降解方法，将柠檬或紫甘蓝的提取液加入至蔬菜汁中，利用柠檬或紫甘蓝中特有的天然抗氧化物质对蔬菜汁中的硝酸盐进行氧化分解，从而降低蔬菜汁中的硝酸盐含量。采用本发明提供的的蔬菜汁中硝酸盐的降解方法，蔬菜汁中硝酸盐可降低70～80%；且本发明的方法具有成本低、可操作性强、稳定性高及产品品质好的特点；得到的低硝酸盐蔬菜汁产品安全性高，产品质量符合国际质量标准。The invention provides a method for degrading nitrate in vegetable juice. The extraction solution of lemon or purple cabbage is added to the vegetable juice, and the nitrate in the vegetable juice is oxidatively decomposed by using the unique natural antioxidant substances in the lemon or purple cabbage. , thereby reducing the nitrate content in vegetable juices. By adopting the method for degrading nitrate in vegetable juice provided by the invention, the nitrate in vegetable juice can be reduced by 70-80%; and the method of the invention has the characteristics of low cost, strong operability, high stability and good product quality The obtained low nitrate vegetable juice product has high safety, and the product quality conforms to the international quality standard.
Description
Technical Field
The invention relates to the technical field of food safety, in particular to a method for degrading nitrate in vegetable juice.
Background
The vegetables such as carrot, spinach and cucumber are rich in a plurality of active substances such as carotene, vitamins, dietary fibers and the like, have unique nutrition and health care values, and vegetable juice and pulp which are processed by taking carrot, spinach and cucumber as raw materials are widely used as base materials for preparing nutrition and health care food and beverage and become main processing export products of vegetables.
About 75-87% of the human body's dietary nitrate is from vegetables. The vegetables such as carrot, spinach and cucumber are easy to enrich nitrate, the processed vegetable juice and pulp have high nitrate content and have potential health threat to human body, and become important factors influencing the safety quality of the vegetable juice and domestic and foreign markets.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a scientific, efficient, practical and safe method for degrading nitrate in vegetable juice.
The invention is realized by the following technical scheme:
the invention provides a method for degrading nitrate in vegetable juice, which comprises the following steps:
s01: preparing a plant extracting solution; cleaning and cutting fresh lemon and/or purple cabbage, adding an ethanol solution, pulping, placing at 45-60 ℃ for rotary steaming for 20-30 min, and finally adding water according to a volume ratio of 1: 20-25 to a constant volume to obtain an extracting solution.
S02: adding the extracting solution into the prepared vegetable juice according to the mass ratio of 1-4%, carrying out heat preservation treatment at the temperature of 35-50 ℃ for 20-30 minutes to ensure full oxidative decomposition, and filtering to obtain the low-nitrate vegetable juice.
The method provided by the invention comprises the steps of firstly extracting effective substances in the lemon and/or purple cabbage, then adding the effective substances into the vegetable juice, oxidizing and decomposing nitrate in the vegetable juice by using the specific antioxidant substances in the lemon and/or purple cabbage, oxidizing the nitrogen in the +5 valence state in the vegetable juice into nitrogen in a low valence state, wherein the product comprises NO2、NO2 - 、NO、N2O3Etc. or a compound; the substances such as flavonoid, limonene, citral, phenolic acids in lemon, and phenols and glycosides in purple cabbage can reduce and degrade nitrate in vegetable juice into NO by oxidation-reduction reaction2、NO2 -And compounds thereof, NO2、NO2 -And the compound thereof is further decomposed into NO and N through nitrosation reaction2O3Etc.; the mixed extract of the lemon and the purple cabbage has synergistic effect, and can better degrade nitrate in the vegetable juice. By adopting the method disclosed by the invention to oxidize and decompose the nitrate in the vegetable juice, the degradation rate of the nitrate in the vegetable juice can reach 70-80%. The method provided by the invention has the advantages of low cost, simple operation and convenient use.
Preferably, the vegetable juice is carrot juice, spinach juice or cucumber juice.
Preferably, in the step S01, 40-50% ethanol solution with a material-to-liquid ratio of 1:4 is added and pulped to extract natural antioxidant substances in the lemon or purple cabbage.
Preferably, in the step S01, 40-50% ethanol solution with a material-to-liquid ratio of 1:4 is added for pulping, then the mixture is placed at 65-75 ℃ for heat preservation for 35-45 min to completely extract the antioxidant substances in the lemon or purple cabbage as soon as possible, then the mixture is placed at 45-60 ℃ for rotary steaming for 20-30 min to remove ethanol and purify and concentrate the active ingredients, and finally water is added according to a volume ratio of 1: 20-25 for constant volume to obtain the extracting solution.
The technical scheme provided by the embodiment of the invention has the following beneficial effects:
the invention provides a method for degrading nitrate in vegetable juice, which comprises the steps of adding an extracting solution of lemon and/or purple cabbage into the vegetable juice, and carrying out oxidative decomposition on the nitrate in the vegetable juice by utilizing natural antioxidant substances in the lemon or purple cabbage, so as to reduce the content of the nitrate in the vegetable juice. By adopting the degradation method of nitrate in vegetable juice provided by the invention, the nitrate in the vegetable juice can be reduced by 70-80%; the method has the characteristics of low cost, strong operability, high stability and good product quality; the obtained low-nitrate vegetable juice product has high safety, and the product quality meets the international quality standard.
Detailed Description
In order to make those skilled in the art better understand the technical solutions of the present invention, the technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without making creative efforts based on the embodiments of the present invention, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a method for degrading nitrate in vegetable juice, which comprises the following specific operations:
s01: cleaning fresh lemon, cutting into pieces, adding 40% ethanol solution with a material-liquid ratio of 1:4, pulping, keeping the temperature at 65 deg.C for 45min, rotary-steaming at 60 deg.C for 20 min, and adding water at a ratio of 1:25 (v/v) to desired volume to obtain plant extractive solution.
S02: cleaning fresh carrot, crushing, blanching and pulping to obtain carrot juice; adding the plant extract prepared in the step S01 into the prepared carrot juice according to 4% (m/m), carrying out heat preservation treatment at 35 ℃ for 30min, and filtering to obtain the low-nitrate carrot juice.
The content of nitrate and the quality of carrot juice obtained in this example were measured, and the results are shown in Table 1.
Example 2
The embodiment provides a method for degrading nitrate in vegetable juice, which comprises the following specific operations:
s01: cleaning fresh purple cabbage, cutting into pieces, adding 50% ethanol solution with a material-liquid ratio of 1:4, pulping, keeping the temperature at 75 deg.C for 35 min, rotary steaming at 50 deg.C for 25 min, and fixing the volume at 1:20 (v/v) to obtain plant extract.
S02: cleaning fresh spinach, crushing, blanching, and pulping to obtain spinach juice; and adding the plant extracting solution prepared in the step S01 into the prepared spinach juice according to the proportion of 1% (m/m), carrying out heat preservation treatment at 50 ℃ for 20 min, and filtering to obtain the low-nitrate spinach juice.
The spinach juice obtained in this example was subjected to nitrate content and quality measurement, and the results are shown in table 1.
Example 3
The embodiment provides a method for degrading nitrate in vegetable juice, which comprises the following specific operations:
s01: cleaning fresh purple cabbage, cutting into pieces, adding 45% ethanol solution with a material-liquid ratio of 1:4, pulping, keeping the temperature at 70 deg.C for 40 min, rotary steaming at 45 deg.C for 30min, and fixing the volume at 1:25 (v/v) to obtain plant extract.
S02: cleaning fresh cucumber, crushing, blanching and pulping to obtain cucumber juice; and then adding the plant extracting solution prepared in the step S01 into the prepared cucumber juice according to the proportion of 3% (m/m), carrying out heat preservation treatment at 40 ℃ for 25 min, and filtering to obtain the low-nitrate cucumber juice.
The content of nitrate and the quality of the cucumber juice obtained in this example were measured, and the results are shown in table 1.
Example 4
The embodiment provides a method for degrading nitrate in vegetable juice, which comprises the following specific operations:
s01: cleaning and dicing a fresh purple cabbage, adding 40% ethanol solution with the material-liquid ratio of 1:4 into the fresh purple cabbage, pulping, keeping the temperature at 65 ℃ for 45min, carrying out rotary steaming at 60 ℃ for 20 min, and adding water according to the ratio of 1:25 (v/v) to a constant volume to obtain a plant extract.
S02: cleaning fresh carrot, crushing, blanching and pulping to obtain carrot juice; adding the plant extract prepared in the step S01 into the prepared carrot juice according to 4% (m/m), carrying out heat preservation treatment at 35 ℃ for 30min, and filtering to obtain the low-nitrate carrot juice.
The content of nitrate and the quality of carrot juice obtained in this example were measured, and the results are shown in Table 1.
Example 5
The embodiment provides a method for degrading nitrate in vegetable juice, which comprises the following specific operations:
s01: cleaning fresh lemon, cutting into pieces, adding 50% ethanol solution with the material-liquid ratio of 1:4, pulping, keeping the temperature at 75 deg.C for 35 min, rotary steaming at 50 deg.C for 25 min, and fixing the volume at 1:20 (v/v) to obtain plant extract.
S02: cleaning fresh spinach, crushing, blanching, and pulping to obtain spinach juice; and adding the plant extracting solution prepared in the step S01 into the prepared spinach juice according to the proportion of 1% (m/m), carrying out heat preservation treatment at 50 ℃ for 20 min, and filtering to obtain the low-nitrate spinach juice.
The spinach juice obtained in this example was subjected to nitrate content and quality measurement, and the results are shown in table 1.
Example 6
The embodiment provides a method for degrading nitrate in vegetable juice, which comprises the following specific operations:
s01: cleaning fresh lemon, cutting into pieces, adding 45% ethanol solution with the material-liquid ratio of 1:4, pulping, keeping the temperature at 70 deg.C for 40 min, rotary steaming at 45 deg.C for 30min, and fixing the volume at 1:25 (v/v) to obtain plant extract.
S02: cleaning fresh cucumber, crushing, blanching and pulping to obtain cucumber juice; and then adding the plant extracting solution prepared in the step S01 into the prepared cucumber juice according to the proportion of 3% (m/m), carrying out heat preservation treatment at 40 ℃ for 25 min, and filtering to obtain the low-nitrate cucumber juice.
The content of nitrate and the quality of the cucumber juice obtained in this example were measured, and the results are shown in table 1.
Example 7
The embodiment provides a method for degrading nitrate in vegetable juice, which comprises the following specific operations:
s01: cleaning and cutting fresh lemon and purple cabbage in a mass ratio of 1:1, adding 40% ethanol solution in a feed-liquid ratio of 1:4 into the fresh lemon and purple cabbage in the embodiment 1, pulping, keeping the temperature at 65 ℃ for 45min, carrying out rotary evaporation at 60 ℃ for 20 min, and adding water according to a ratio of 1:25 (v/v) to a constant volume to obtain a plant extract.
S02: cleaning fresh carrot, crushing, blanching and pulping to obtain carrot juice; adding the plant extract prepared in the step S01 into the prepared carrot juice according to 4% (m/m), carrying out heat preservation treatment at 35 ℃ for 30min, and filtering to obtain the low-nitrate carrot juice.
The content of nitrate and the quality of carrot juice obtained in this example were measured, and the results are shown in Table 1.
Example 8
The embodiment provides a method for degrading nitrate in vegetable juice, which comprises the following specific operations:
s01: cleaning and cutting fresh lemon and purple cabbage in a mass ratio of 1:1, adding 50% ethanol solution in a feed-liquid ratio of 1:4 into the fresh lemon and purple cabbage in the embodiment 2, pulping, keeping the temperature at 75 ℃ for 35 min, carrying out rotary evaporation at 50 ℃ for 25 min, and fixing the volume according to 1:20 (v/v) to obtain plant extract.
S02: cleaning fresh spinach, crushing, blanching, and pulping to obtain spinach juice; and adding the plant extracting solution prepared in the step S01 into the prepared spinach juice according to the proportion of 1% (m/m), carrying out heat preservation treatment at 50 ℃ for 20 min, and filtering to obtain the low-nitrate spinach juice.
The spinach juice obtained in this example was subjected to nitrate content and quality measurement, and the results are shown in table 1.
Example 9
The embodiment provides a method for degrading nitrate in vegetable juice, which comprises the following specific operations:
s01: cleaning and cutting fresh lemon and purple cabbage in a mass ratio of 1:1, adding a 45% ethanol solution in a feed-liquid ratio of 1:4 into the fresh lemon and purple cabbage in the embodiment 3, pulping, keeping the temperature at 70 ℃ for 40 min, carrying out rotary evaporation at 45 ℃ for 30min, and fixing the volume according to a ratio of 1:25 (v/v) to obtain a plant extracting solution.
S02: cleaning fresh cucumber, crushing, blanching and pulping to obtain cucumber juice; and then adding the plant extracting solution prepared in the step S01 into the prepared cucumber juice according to the proportion of 3% (m/m), carrying out heat preservation treatment at 40 ℃ for 25 min, and filtering to obtain the low-nitrate cucumber juice.
The content of nitrate and the quality of the cucumber juice obtained in this example were measured, and the results are shown in table 1.
Table 1: content and quality detection of nitrate in vegetable juice of each example
Wherein, the comparative example 1 is carrot juice obtained by cleaning, crushing, blanching and pulping fresh carrots, and the preparation conditions of the carrot juice are completely the same as those of the example 1 except that nitrate degradation is not carried out; similarly, the comparative example 2 is the spinach juice obtained by cleaning, crushing, blanching and pulping the fresh spinach, and the preparation conditions of the spinach juice are completely the same as those of the example 2; comparative example 3 is cucumber juice obtained by washing, crushing, blanching and pulping fresh cucumber, and the preparation conditions of the cucumber juice are completely the same as those in example 3.
As can be seen from table 1 above, the content of nitrate in the vegetable juice treated by the method provided by the embodiment of the present invention is significantly lower than that of nitrate in the vegetable juice without treatment, and compared with the vegetable juice directly obtained, the vegetable juice treated by the method provided by the embodiment of the present invention has richer carotene content, chlorophyll content, etc., and better color.
Example 4 showed better results than example 1, example 5 showed better results than example 2, and example 6 showed better results than example 3, indicating that carrot juice was better treated with lemon extract and spinach and cucumber juice was better treated with purple cabbage extract.
The results of examples 7 to 9 were all better than those of examples 1 to 6, which shows that the effect of degrading nitrate was better when the mixed extract of lemon and purple cabbage was used to treat vegetable juice, and that the extracts of lemon and purple cabbage showed a synergistic effect and better degraded nitrate in vegetable juice.
Of course, the above description is not limited to the above examples, and the undescribed technical features of the present invention can be implemented by or using the prior art, and will not be described herein again; the above embodiments are merely for illustrating the technical solutions of the present invention and not for limiting the present invention, and the present invention has been described in detail with reference to the preferred embodiments, and those skilled in the art should understand that changes, modifications, additions or substitutions which are made by those skilled in the art within the spirit of the present invention are also within the scope of the claims of the present invention.
Claims (1)
1. A method for degrading nitrate in vegetable juice, which is characterized by comprising the following steps:
s01: preparing a plant extracting solution: cleaning fresh lemon and purple cabbage, cutting into blocks, adding an ethanol solution for pulping, performing rotary steaming at 45-60 ℃ for 20-30 min, and adding water according to a volume ratio of 1: 20-25 for constant volume to obtain a plant extract;
s02: adding the plant extracting solution obtained in the step S01 into the prepared vegetable juice according to the mass ratio of 1-4%, carrying out heat preservation treatment at 35-50 ℃ for 20-30 min, and filtering to obtain low-nitrate vegetable juice;
in the step S01, adding 40-50% ethanol solution with the material-liquid ratio of 1:4, pulping, preserving heat at 65-75 ℃ for 35-45 min, and performing rotary steaming at 45-60 ℃ for 20-30 min;
in the step S02, the vegetable juice is carrot juice, spinach juice or cucumber juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711430063.0A CN107950828B (en) | 2017-12-26 | 2017-12-26 | Method for degrading nitrate in vegetable juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711430063.0A CN107950828B (en) | 2017-12-26 | 2017-12-26 | Method for degrading nitrate in vegetable juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107950828A CN107950828A (en) | 2018-04-24 |
| CN107950828B true CN107950828B (en) | 2021-01-19 |
Family
ID=61956602
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711430063.0A Expired - Fee Related CN107950828B (en) | 2017-12-26 | 2017-12-26 | Method for degrading nitrate in vegetable juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107950828B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0515721A1 (en) * | 1991-05-31 | 1992-12-02 | Eckes Aktiengesellschaft | Method for producing vegetable foodstuff with low nitrate content |
| CN1535627A (en) * | 2003-04-11 | 2004-10-13 | �ɹ�����ʽ���� | Method of eliminating nitrate ammonia from vegetable juice |
| CN1602753A (en) * | 2003-10-01 | 2005-04-06 | 株式会社伊藤园 | A method for producing vegetable juice and the like with reduced nitrate ions |
| CN1751606A (en) * | 2004-09-21 | 2006-03-29 | 株式会社伊藤园 | Method for removing nitric acid from aqueous liquid and method for producing beverage |
| CN104397508A (en) * | 2014-12-09 | 2015-03-11 | 中华全国供销合作总社济南果品研究院 | Method for removing nitrate and nitrite during cucumber clear juice processing |
-
2017
- 2017-12-26 CN CN201711430063.0A patent/CN107950828B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0515721A1 (en) * | 1991-05-31 | 1992-12-02 | Eckes Aktiengesellschaft | Method for producing vegetable foodstuff with low nitrate content |
| CN1535627A (en) * | 2003-04-11 | 2004-10-13 | �ɹ�����ʽ���� | Method of eliminating nitrate ammonia from vegetable juice |
| CN1602753A (en) * | 2003-10-01 | 2005-04-06 | 株式会社伊藤园 | A method for producing vegetable juice and the like with reduced nitrate ions |
| CN1751606A (en) * | 2004-09-21 | 2006-03-29 | 株式会社伊藤园 | Method for removing nitric acid from aqueous liquid and method for producing beverage |
| CN104397508A (en) * | 2014-12-09 | 2015-03-11 | 中华全国供销合作总社济南果品研究院 | Method for removing nitrate and nitrite during cucumber clear juice processing |
Non-Patent Citations (3)
| Title |
|---|
| 加工蔬菜中亚硝酸盐的消除技术研究进展;谢燕丹等;《食品与发酵工业》;20160831;第42卷(第8期);第279-286页 * |
| 柠檬中抗氧化成分提取方法的原酒;宋力等;《食品研究与开发》;20120531;第33卷(第5期);第105-107页 * |
| 紫甘蓝乙醇提取物清除体外自由基活性研究;董青春等;《安徽农业科学》;20091101;第37卷(第31期);第15432-15434页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107950828A (en) | 2018-04-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ahmed et al. | Bioactive compounds and antioxidant activity of fresh and processed white cauliflower | |
| CN107969475B (en) | A kind of natural preservative for chilled chicken and its preparation method and preservation method | |
| CN105077202A (en) | Persimmon color retention agent and method for producing persimmon juice | |
| KR101016760B1 (en) | Duck smoked sauce and smoked duck meat manufacturing method using the same | |
| Choo et al. | Antioxidant properties of two varieties of bitter gourd (Momordica charantia) and the effect of blanching and boiling on them. | |
| CN104939267A (en) | Rosemary extract composition and application thereof as preservative | |
| Al-Rimawi et al. | Olive leaf extract as natural antioxidant additive of fresh hamburger stored at 4 C running title: antioxidants from olive leaves in hamburger | |
| CN101427839A (en) | Natural antiseptic agent of plant source | |
| Asamoa et al. | Effect of processing methods on the proximate composition, total phenols and antioxidant properties of two mushroom varieties | |
| KR101226459B1 (en) | Manufacturing Method of Dried Citrus Unshiu Peel Tea And Citrus Unshiu Peel Tea Using The Same | |
| CN107950828B (en) | Method for degrading nitrate in vegetable juice | |
| CN106509062A (en) | Flammulina velutipes extractive formula with freshness retaining and color preventing effects on fresh chicken and preparation method and application thereof | |
| CN105053334A (en) | Aloe vera green tea powder and preparation method thereof | |
| Krishnendu et al. | Antioxidant properties of bitter gourd (Momordica charantia L.) | |
| Sagar et al. | Antioxidant properties of acerola (Malpighia Emarginata Dc.) and acerola squash | |
| KR20170109886A (en) | Method of manufacturing pear juice concentrate | |
| KR101152543B1 (en) | Preparation method of beverage composition comprising coloured potato and | |
| KR102717483B1 (en) | Oxalate Content Reducing Method of Taro Using Immersion Liquids | |
| KR102289113B1 (en) | Preparation method of Kimchi using olive leaf | |
| CN112544699A (en) | Inhibitor for preventing browning of fresh-cut potatoes and preparation method and application thereof | |
| KR20210150118A (en) | Grape tea composition and manufacturing method | |
| KR102522405B1 (en) | Codonopsis lanceolata jerky and its manufacturing method | |
| CN108450543B (en) | Fruit and vegetable fresh-keeping agent and fresh-keeping method for fresh-cut fruits and vegetables | |
| Nguyen et al. | Effects of pretreatment method on antioxidant activity of Ficus racemosa (L.) fruits | |
| EP1849367A1 (en) | Composition, application method, and use of a natural additive from soapbark tree extracts to improve the quality of meat products |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20210119 |