Orange juice(liu cheng zhi )

Orange juice method:

Ingredients for making orange juice:

One fresh orange, one non-staple food grinder.

Processing steps of orange juice:

Wash the orange and cut it into half. Rotate the grinder to take out the pulp, and then filter through the filter screen to form orange juice.

Orange juice

This entry is compiled and applied by "popular science China" Science Encyclopedia

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Orange juice is a kind of orange juice. Orange, also known as Indian orange, is native to Xinhui, Guangdong and the suburbs of Guangzhou. It is mainly produced in Guangdong, Guangxi, Fujian and Taiwan. It is also cultivated in Sichuan, Chongqing, Zhejiang and other provinces (cities).

introduce

Orange is a variation type of sweet orange, orange peel, sweet and sour juice, rich aroma. Orange fruit is rich in sugar, organic acid, amino acid and VC, in addition to flavonoid glycosides, lactones, alkaloids and calcium, phosphorus, iron, etc.; peel is rich in pectin, cellulose, hemicellulose and flavonoids. Hesperidin, the main flavonoid in orange peel, has strong pharmacological activity, which can reduce capillary fragility, antioxidation, anti lipid and anti-inflammatory. In addition, hesperidin is also the basic raw material for the preparation of dihydroflavones and dihydrochalcones.

Orange is the second largest fruit variety in China, which is mainly used to prepare juice drinks.

Recipe introduction

Material Science

One fresh orange (about 170g)

Method 1. Cut the fresh orange in half, and then squeeze the juice.

2. Add the same amount of cold boiled water and dilute the juice before drinking.

Source of production and its characteristics

The main characteristics of orange juice are as follows: tree shape and tree body characteristics are similar to Xinhui orange; the fruit is oblong or oval, small, single fruit weight about 110g, round top, large and obvious ring, flat pedicel, slightly concave pedicel; orange or orange peel, slightly smooth or obvious furrow; the peel is medium thick, juice cells are crisp and tender, juice is less, flavor is sweet, with strong aroma, soluble solids 12% - 14%, The sugar content is 9-11g / 100mL, the acid content is 0.5-0.7g/100ml, the quality is good, about 10 seeds, mature from mid November to early December, more resistant to storage, high and stable yield. Orange has wide adaptability, early fruiting stage, stable yield and is more suitable for mountain cultivation. According to the degree and length of fruit surface furrow, orange can be divided into bright willow, half willow and dark willow. At present, there is a large amount of cultivation. The orange in production actually refers to dark orange. Although dark orange is sweet, it has small fruit, less juice and more seeds. In order to overcome its shortcomings, Guangdong Province has selected Fengcai orange, which has larger fruit and a little more juice, as its pearl heart.

Inhibition of Browning

Browning of fruit juice is a phenomenon that the color of fruit juice changes during processing and storage. This color change not only affects the appearance and flavor of fruit juice, but also causes the loss of nutrients and even food deterioration. In the current production of orange juice in China, the color of orange juice often deepens with the extension of storage time, which affects the quality stability of products. The color of fruit juice is one of the important conventional indexes to judge the quality of fruit juice. Therefore, it is of great significance to find out the causes and solutions of orange juice browning.

Browning includes enzymatic browning and non enzymatic browning. Three necessary biochemical conditions for enzymatic browning are phenols, polyphenol oxidase (PPO) and oxygen. Non enzymatic browning reaction can be divided into four types: mallard reaction, caramelization reaction, ascorbic acid oxidation decomposition, polyphenol oxidation condensation. The experimental results showed that when the final concentration of sodium sulfite and citric acid were 0.008 ‰ and 0.100% respectively and kept unchanged, when the final concentration of ascorbic acid was 0.050%, its Δ a% was the smallest, which had a good inhibition effect on orange juice browning; when the final concentration of ascorbic acid was 0.075%, it also had a good color protection effect; However, when the final concentration of ascorbic acid was 0.025% and 0.100%, the low and high concentration of ascorbic acid led to its oxidation, which aggravated the browning.

The results showed that when the final concentration of sodium sulfite, citric acid and ascorbic acid were 0.008 ‰, 0.100% and 0.050%, respectively, the Δ a% was the lowest. The compound additive can be used as a good anti browning additive for orange juice.

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Chinese PinYin : Liu Cheng Zhi