CN101028128B - Method for processing clear concentrated dark-plum juice - Google Patents
Method for processing clear concentrated dark-plum juice Download PDFInfo
- Publication number
- CN101028128B CN101028128B CN200710027355XA CN200710027355A CN101028128B CN 101028128 B CN101028128 B CN 101028128B CN 200710027355X A CN200710027355X A CN 200710027355XA CN 200710027355 A CN200710027355 A CN 200710027355A CN 101028128 B CN101028128 B CN 101028128B
- Authority
- CN
- China
- Prior art keywords
- green plum
- plum juice
- meant
- clarification
- processing
- 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.)
- Active
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- 238000003672 processing method Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000010009 beating Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000002834 transmittance Methods 0.000 claims abstract description 4
- 238000005352 clarification Methods 0.000 claims description 21
- 229940088598 enzyme Drugs 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 235000021579 juice concentrates Nutrition 0.000 claims description 6
- 238000001179 sorption measurement Methods 0.000 claims description 6
- 108010059820 Polygalacturonase Proteins 0.000 claims description 4
- 238000009455 aseptic packaging Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 4
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 238000000926 separation method Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001864 tannin Polymers 0.000 description 2
- 235000018553 tannin Nutrition 0.000 description 2
- 239000001648 tannin Substances 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 229920002253 Tannate Polymers 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000000975 co-precipitation Methods 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
Abstract
The invention relates to a processing method of a clarified concentrated plum juice. The process comprises screening, washing, scaling, beating, enzymolyzing, deactivating enzyme, filtering, clarifying by chitosan, centrifugal separation, vacuum concentrating, sterilizing and aseptic packing or the like. The invention is characterized in that the plum juice is processed by complex enzyme enzymolyzing. The processing method has advantages of good clarified effect, 5%-9% improved light transmittance and unchanged colour and flavor, and the yield of the product is higher than the single pectase enzymolyzing for 12%-18%. The product conforms to the enterprise standard and the national food hygienic standard.
Description
Technical field
The present invention relates to foods processing technique, particularly relates to the deep process technology of clear concentrated dark-plum juice.
Background technology
Common green plum juice concentrate clarification mode is 1, gelatin tannin fining process: in green plum juice, add gelatin, tannin; Form gelatin-tannate complex compound sediment; Other suspended particulate is adsorbed on the complex compound coprecipitation; Impel the colloidal substance instability and produce deposition, dark-plum juice is able to clarification.The shortcoming that this clarification mode exists is that material needs long-time clarification, is polluted by Institute of Micro-biology easily, and the dark-plum juice yield is low, and clarifying effect is undesirable.2, pectase fining process: utilize pectase to decompose the pectin substance in the green plum slurry, make the colloidal substance hydrolysis, the dregs particle is assembled each other, makes the juice clarification.The shortcoming that this clarification mode exists be when the consumption of pectase after a little while, material needs the long period clarification, when the pectase large usage quantity, production cost is high, and clarifying effect is not ideal, the dark-plum juice yield is low.
Summary of the invention
The object of the invention: the processing method that a kind of new clarification type dark-plum juice is provided; Overcome the shortcoming of common dark-plum juice clarification mode, helped keeping the original color of dark-plum juice, prevented the considerable damage of nutrient; Good quality of product meets national related food sanitary standard.
The method of processing clearing type green plum juice concentrate provided by the invention, operation comprise the selecting of fresh green plum raw material, cleaning, blanching, making beating, enzymolysis processing, blunt enzyme, filtration, chitosan treatment, centrifugal, vacuum concentrates, sterilization, aseptic packaging.The green plum that it is characterized in that will selecting, clean blanching 3 minutes～5 minutes in boiling water to suppress the polyphenol oxidase activity in the pulp, makes product in process, keep original color and luster.Green plum after the blanching is pulled an oar with beater, obtains the green plum pulp.The green plum pulp should in time carry out complex enzyme zymohydrolysis to be handled.At first adding cellulase degradation handles; Add pectinase enzymatic hydrolysis after 30 minutes again and handle, the pectase consumption is that 5U/100ml～7U/100ml, cellulase consumption are 28 ℃～35 ℃ of 25U/100ml～35U/100ml, pH value 2.7～3.2, time 55-75 minutes, temperature.This complex enzyme is to the clarification of green plum pulp and improve the effective of fruit juice yield.Green plum juice after the enzymolysis processing heats blunt enzyme, and temperature is controlled at 90 ℃～95 ℃, time 1.5min～2min.Filter with 150～250 order filter clothes then, handle with the shitosan adsorption clarification again.The optimum process conditions of clarification dark-plum juice are: chitosan dosage 0.04～0.06%, green plum juice pH value 2.7～3.2,35 ℃～40 ℃ of treatment temperatures, time 45min～60min; Green plum juice light transmittance after treatment can reach more than 95%.With after 2000r/min～the 3000r/min rotating speed is centrifugal, make shitosan and adsorbed impurity be able to separate green plum juice.Dark-plum juice after centrifugal through vacuum concentrate, high-temperature instantaneous sterilization, aseptic packaging, be product.Product should meet enterprise-quality standard and national food hygienic standard.
Enzymolysis processing can be carried out in enzymatic vessel, and the shitosan adsorption clarification is handled and in the stainless steel clarifier, carried out.
The present invention adopts complex enzyme zymohydrolysis and shitosan adsorption clarification technology processing clearing type green plum juice concentrate product, has following advantage:
(1) product is handled through complex enzyme zymohydrolysis, and clarifying effect is good, and color and luster, local flavor remain unchanged basically, and the product yield exceeds 12%～18% than what single pectinase enzymatic hydrolysis was handled.
(2) handle with the shitosan adsorption clarification, clarifying effect is good, and the light transmittance of product can improve 5～9%.
The specific embodiment
Embodiment:
Select the fresh green plum of no bad change, no disease and pest for use.Green plum cleans back blanching 3 minutes in boiling water, pulls an oar with beater then.The green plum pulp promptly carries out complex enzyme zymohydrolysis to be handled.At first add cellulase degradation and handle, add pectinase enzymatic hydrolysis after 30 minutes again and handle, the pectase consumption is that 6U/100ml, cellulase consumption are 28 ℃ of 28U/100g, pH value 2.8, time 60min, temperature.Fruit juice behind the enzymolysis heats blunt enzyme, and temperature is controlled at 92 ℃, time 1.5min.Filter with 200 order filter clothes then, handle with the shitosan adsorption clarification again.Chitosan dosage 0.05%, green plum juice pH value 2.8,35 ℃ of temperature, processing time 50min.Green plum juice is sent into centrifuge, with the rotating speed operation removing impurities of 2500r/min.Green plum juice after centrifugal concentrates through vacuum, and pol brings up to 65%.Through 110 ℃, 10 seconds high-temperature instantaneous sterilization, aseptic packaging was product again.
Claims (2)
1. the processing method of a clarification type green plum juice concentrate; Comprise the selecting of fresh green plum raw material, cleaning, blanching, making beating, enzymolysis processing, blunt enzyme, filtration, chitosan treatment, centrifugal, vacuum concentrates, high-temperature instantaneous sterilization, aseptic packaging operation, it is characterized in that:
1) said blanching is meant the green plum blanching 3min～5min in boiling water that finishes selecting, cleaning;
2) said enzymolysis processing is meant general's blanching and in the green plum pulp of beater making beating; At first add cellulase and carry out enzymolysis processing; Add pectinase enzymatic hydrolysis after 30 minutes again and handle, said pectase consumption is that 5U/100ml～7U/100ml, said cellulase consumption are 28 ℃～35 ℃ of 25U/100ml～35U/100ml, pH value 2.7～3.2, time 55-75 minutes, temperature;
3) said blunt enzyme is meant the green plum juice after the enzymolysis processing is heated to 90 ℃～95 ℃, keeps 1.5min～2min;
4) said filtration is meant the green plum juice of handling through blunt enzyme is filtered with 150～250 order filter clothes;
5) said chitosan treatment is meant that using shitosan to carry out adsorption clarification handles; The process conditions of clarification green plum juice are: chitosan dosage 0.04～0.06%, green plum juice pH value 2.7～3.2,35 ℃～40 ℃ of treatment temperatures, processing time 45min～60min, and green plum juice light transmittance after treatment can reach more than 95%;
6) saidly centrifugally be meant the green plum juice after the chitosan treatment centrifugally, make shitosan and adsorbed impurity be able to separate with 2000r/min～3000r/min rotating speed.
2. the processing method of clarification type green plum juice concentrate according to claim 1 is characterized in that, pectase consumption described in the enzymolysis processing step is that 6U/100ml, said cellulase consumption are 28U/100ml, pH value 2.8,60 minutes time, 28 ℃ of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710027355XA CN101028128B (en) | 2007-04-02 | 2007-04-02 | Method for processing clear concentrated dark-plum juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200710027355XA CN101028128B (en) | 2007-04-02 | 2007-04-02 | Method for processing clear concentrated dark-plum juice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101028128A CN101028128A (en) | 2007-09-05 |
| CN101028128B true CN101028128B (en) | 2012-04-18 |
Family
ID=38713814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200710027355XA Active CN101028128B (en) | 2007-04-02 | 2007-04-02 | Method for processing clear concentrated dark-plum juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101028128B (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411441B (en) * | 2008-11-27 | 2011-05-11 | 华南理工大学 | Aroma type green plum stuffing as well as production method thereof and food with green plum stuffing |
| CN104366645A (en) * | 2014-11-17 | 2015-02-25 | 南京林业大学 | Preparation method of mumefural |
| CN105876551A (en) * | 2016-05-14 | 2016-08-24 | 广东佳业食品股份有限公司 | Production process of fresh green plum beverage |
| CN105901444B (en) * | 2016-05-23 | 2017-04-19 | 惠州同富康生物科技有限公司 | Health green plum drink and preparing method thereof |
| CN106213075B (en) * | 2016-07-21 | 2017-10-13 | 深圳市四季优美贸易有限公司 | A kind of health-care food composition of increase bone density containing green plum and preparation method thereof |
| CN106562163A (en) * | 2016-11-10 | 2017-04-19 | 深圳市深宝华城科技有限公司 | Greengage concentrated juice preparation method and greengage concentrated juice |
| CN106721868A (en) * | 2016-12-09 | 2017-05-31 | 宁夏沃福百瑞枸杞产业股份有限公司 | The preparation method of organic matrimony vine subsider juice |
| CN106798210A (en) * | 2017-01-04 | 2017-06-06 | 合肥师范学院 | A kind of Blueberry, grape health drink and preparation method thereof |
| CN107549370A (en) * | 2017-08-04 | 2018-01-09 | 安徽省新旭堂茶业有限公司 | A kind of formula and its production technology of dark-plum juice tea |
| CN107903656A (en) * | 2017-12-14 | 2018-04-13 | 成都新柯力化工科技有限公司 | A kind of method from green plum pericarp extraction natural food pigment |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4388330A (en) * | 1979-12-03 | 1983-06-14 | Naarden International N.V. | Process for the preparation of citrus juice containing beverages with improved cloud stability |
| CN1589680A (en) * | 2003-08-26 | 2005-03-09 | 福建农林大学 | Production method of high transparency green plum concentrated juice |
| CN1788621A (en) * | 2004-12-17 | 2006-06-21 | 南昌大学 | Edible and medicinal plant water drink and its preparation method |
-
2007
- 2007-04-02 CN CN200710027355XA patent/CN101028128B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4388330A (en) * | 1979-12-03 | 1983-06-14 | Naarden International N.V. | Process for the preparation of citrus juice containing beverages with improved cloud stability |
| CN1589680A (en) * | 2003-08-26 | 2005-03-09 | 福建农林大学 | Production method of high transparency green plum concentrated juice |
| CN1788621A (en) * | 2004-12-17 | 2006-06-21 | 南昌大学 | Edible and medicinal plant water drink and its preparation method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101028128A (en) | 2007-09-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101028128B (en) | Method for processing clear concentrated dark-plum juice | |
| CN101147611B (en) | Method for processing clearing type pineapple juice | |
| CN106562163A (en) | Greengage concentrated juice preparation method and greengage concentrated juice | |
| CN101040693B (en) | Method for preparing greengage concentrated juice | |
| CN106333186A (en) | Sweet potato beverage preparation method | |
| CN104957552B (en) | instant loquat powder | |
| CN102871176B (en) | Processing method of extracted fresh honey pear juice | |
| CN100531599C (en) | Production process of potato powder | |
| CN103330250A (en) | Preparation method of concentrated sugarcane juice | |
| CN106333193A (en) | Full resource utilization method of sweet potato starch processing wastewater | |
| CN104509679B (en) | A kind of method that utilization defatted soybean meal produces soy glycoproteins | |
| CN102389133A (en) | Process for producing cherry juice concentrate | |
| CN108991333A (en) | A kind of method of partition method processing clearing wolfberry juice | |
| CN1061838C (en) | Production process of fresh concentrate podocarpus fruit juice | |
| CN102178297A (en) | Method for preparing concentrated pineapple juice | |
| CN102524873A (en) | Method for increasing red date juice ultra-filtration flux | |
| AU2018379673B2 (en) | Luo han guo juice and preparation method thereof | |
| WO2020224058A1 (en) | Industrialized production method for preparing oyster peptide by means of enzymatic method | |
| CN101283821B (en) | Method for producing the jujube essence concentrated nutrient solution | |
| CN102038253A (en) | Preparation method of asparagus juice beverage | |
| CN1314108A (en) | Method for producing aloe products | |
| CN114032274B (en) | Method for preparing sesame peptide by hydrolyzing endogenous protease | |
| CN108783306B (en) | Processing method of ginger concentrated juice | |
| CN114717044A (en) | Processing method of peony flower liquid | |
| CN101926388A (en) | Method for preparing mushroom soy milk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Yang Wanru Inventor after: Yang Wanyuan Inventor after: Chen Jiaguang Inventor after: Lin Peisheng Inventor after: Guo Shaohui Inventor after: Chen Meihong Inventor after: Xu Shufen Inventor after: Wu Hanqiang Inventor before: Wu Hanqiang Inventor before: Li Yuanzhi Inventor before: Chen Jiaguang Inventor before: Xu Liqiang |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: WU HANQIANG LI YUANZHI CHEN JIAGUANG XU LIQIANG TO: YANG WANRU YANG WANYUAN CHEN JIAGUANG LIN PEISHENG GUO SHAOHUI CHEN MEIHONG XU SHUFEN WU HANQIANG |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20170320 Address after: 521000 Guangdong, Chaoan District, Chaoan, the eastern section of the north side of the road Patentee after: Cahozhou Anbu Jiawei Food Factory Address before: 515638 Guangdong County of Chaoan province Anbu Wen Qi Lu Patentee before: Jiabao Group Co., Ltd., Guangdong |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20180410 Address after: 521000 Guangdong, Chaoan District, Chaoan, the eastern section of the north side of the road Patentee after: Jiabao Group Co., Ltd., Guangdong Address before: 521000 Guangdong, Chaoan District, Chaoan, the eastern section of the north side of the road Patentee before: Chaozhou Anbu Delicious Food Factory |