CN103519273A - Preparation method of clear concentrated yacon juice - Google Patents
Preparation method of clear concentrated yacon juice Download PDFInfo
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- CN103519273A CN103519273A CN201310481762.3A CN201310481762A CN103519273A CN 103519273 A CN103519273 A CN 103519273A CN 201310481762 A CN201310481762 A CN 201310481762A CN 103519273 A CN103519273 A CN 103519273A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Abstract
The invention relates to a preparation method of clear concentrated yacon juice. The preparation method comprises the steps of fruit washing, crushing, pasteurization, acidity adjustment and enzymolysis process and ultrafiltration and concentration, thus obtaining the finished product of concentrated yacon juice. The preparation method is characterized that 20-30wt% of yacon juice produced in last batch and obtained after the acidity adjustment and enzymolysis process is added to the acidity adjustment and enzymolysis process. The preparation method has the advantages and beneficial effects that the unique process is adopted, which means that part of the concentrated juice obtained in last batch is added to an enzymolysis tank used in the production of the next batch to undergo enzymolysis together with yacons in the second batch, so that the prepared yacon juice is clear in color, no longer undergoes a post polymerization reaction after being placed for a long time, is always in a clear state and simultaneously does not change color after being stored for a long time, thus solving the problem that the concentrated yacon juice in the prior art changes color after being placed for a long time.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of concentrated Saussurea involucrate fruit juice of clarification.
Background technology
Smallantus sonchifolium has nutritive value and health-care efficacy, has the wide prospect of marketing.At present, the exploitation of Smallantus sonchifolium inspissated juice is at the early-stage in China, because polyphenol substance content in Smallantus sonchifolium is higher, in processing process, easily cause brown stain, in Smallantus sonchifolium, contain a large amount of large molecule gelatin substances simultaneously, cause the inspissated juice color and luster of production darker, clarity is low.In actual production, in each operation, Smallantus sonchifolium is protected to look, removal of impurities, can produce color clarification, without muddy Saussurea involucrate fruit juice, but owing to containing compound sugar in Saussurea involucrate fruit juice, compound sugar polymerization meeting deepens juice color, thus put fruit juice after a period of time general all or can variable color, rear polymerization has occurred the polysaccharide in fruit juice simultaneously reaction, make fruit juice become muddy.
According to the retrieval, find one piece of patent document Saussurea involucrate fruit juice (CN1836579), concrete disclosure is as follows: the Saussurea involucrate fruit juice double centner that is 5-10% by sugar content, add metatartaric acid 0.3-0.5 kilogram, tannin 0.04-0.06 kilogram, gelatin 0.06-0.1 kilogram, during preparation, adopt and wash, peeling, stripping and slicing, protect the preparation technologies such as look, defibrination, allotment, filling, sterilizing.The preparation technology of Saussurea involucrate fruit juice, is characterized in that, concrete technology is: clean Smallantus sonchifolium fresh goods, peeling, the mildew and rot rotten Smallantus sonchifolium of removal, by Smallantus sonchifolium stripping and slicing or sheet, put into color stabilizer and soak 1-3 hour, after taking-up, with clear water, rinse, put into fiberizer defibrination, heat to 60-70 ℃, be incubated at least 12 minutes, cooling, preparation, filling, use pasteurization sterilizing, warehouse-in.Patent documentation Saussurea involucrate fruit juice and preparation method thereof (CN101543307), specifically disclose: take saussurea involucrata fresh fruit as major ingredient, take fresh cogongrass and orange skin is auxiliary material, raw material is after smashing, mixing, add distiller's yeast fermentation, after fermentation, squeeze the juice through juice extractor again, add and join Tea Polyphenols and xylitol seasoning, be product after high-temperature sterilization, filling, steam sterilizing.
Above-mentioned two methods provide the production technology of Saussurea involucrate fruit juice, and its object is not the problem that solves juice clarification degree, still there is no the problem of polymerization after solving, and also do not provide technology enlightenment, and different from the application's object, scheme is different, does not have comparativity.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, a kind of preparation method of concentrated Saussurea involucrate fruit juice is provided, adopt concentrated Saussurea involucrate fruit juice prepared by this method can keep for a long time that color and luster is vivid, clarification, be long placed in nondiscolouring, not muddy.
The technical scheme that the present invention realizes object is as follows:
A kind of preparation method of concentrated Saussurea involucrate fruit juice of clarification, comprise wash fruit, broken, bar kills, acid adjustment enzymolysis operation, ultrafiltration, the concentrated Saussurea involucrate fruit juice finished product that to obtain, and adds the acid adjustment of the upper once batch production of 20-30wt%, the Saussurea involucrate fruit juice after enzymolysis operation in acid adjustment enzymolysis operation.
And, in acid adjustment enzymolysis operation, add the Saussurea involucrate fruit juice finished product after 20-30wt% concentrated, so relatively save time and expense.
The preparation method of concentrated Saussurea involucrate fruit juice, concrete steps are as follows:
(1) the stream of Smallantus sonchifolium send: the mode stream that Smallantus sonchifolium stream send step to take fruit pond current to send is delivered to workshop;
(2) wash fruit operation: washing fruit operation is to take evaporation condensed water to spray, and the temperature of rinse water is controlled at below 45 degree;
(3) broken process: join in surge tank according to the citric acid of the Vc of the 0.01-0.03% of fragmentation Smallantus sonchifolium per ton and 0.03-0.08%, stir, and guarantee whole dissolvings, estimate Smallantus sonchifolium processing capacity per hour 20% as a squeezing pomace amount, according to the 0.01-0.03%Vc of pomace amount and 0.02-0.06% aqueous citric acid solution, add, one squeezes pomace is protected look, carries out twice pressing, and two squeeze pol is controlled at 2.5-3%;
(4) bar kills operation, sterilization temperature: 95-98 ℃, sterilizing time: 30 seconds;
(5) acid adjustment, enzymolysis operation: add the Saussurea involucrate fruit juice that the last batch of enzymatic vessel capacity 20%-30% concentrated to mix with the Smallantus sonchifolium that bar killed, drip again 2% citric acid solution acid adjustment, make pH value reach 4.7～4.8, by multiple and enzyme preparation add for the first time citric acid stir 10-20 minute after interpolation, according to the total amount 0.05-0.07wt% of fruit juice, carry out disposable interpolation, enzyme preparation continues to stir after adding;
(6) ultrafiltration, concentrated that finished product concentrates Saussurea involucrate fruit juice.
And the addition of described Vc is 0.02%, the addition of citric acid is 0.05%.
And the addition of described Vc is 0.015%, the addition of citric acid is 0.04%.
And described composition multiple and enzyme preparation is: amylase: pectase: protease weight ratio=1:2-5:1-2.
And, in step (5) and (6), also comprise colour adjustment: if colour, lower than below 55%, is added activated carbon decolorizing according to the 0.1-0.2wt% of fruit juice total amount.
And described acid adjustment enzymolysis operation is carried out at ultrasound condition.
And described ultrasonic recommendation power is 400-1200W.
Advantage of the present invention and beneficial effect:
1, the present invention adopts unique technique, both inspissated juice last batch having been obtained is got a part and is joined in the enzymatic vessel that next batch produces, the common enzymolysis of Smallantus sonchifolium with second batch, make the Saussurea involucrate fruit juice color clarification of preparation, after placing for a long time, no longer there is post-polymerization, fruit juice is the state in clarification always, passes through also nondiscolouring of long storage time simultaneously, has solved the problem that concentrated Saussurea involucrate fruit juice in prior art is put variable color for a long time.
2, to produce the concentrated Saussurea involucrate fruit juice oligosaccharide content obtain high in the present invention, can reach 60%-70%, and in prior art in Saussurea involucrate fruit juice the content of compound sugar only have 8%-12%, preparation technology of the present invention increases significantly the content of compound sugar in Saussurea involucrate fruit juice.
The specific embodiment
Below by embodiment, the present invention is elaborated, described embodiment is illustrative, and nonrestrictive, can not limit protection scope of the present invention with this.
The common enzymolysis of Smallantus sonchifolium that the 20%-30% that in this method, each Saussurea involucrate fruit juice that last batch was concentrated is got enzymatic vessel capacity joins in next batch enzymatic vessel and cleans with next batch, broken, bar killed, there is not post-polymerization in the fruit juice obtaining after enzymolysis, clarity is high, for process in detail, provide following two embodiment.
The oligosaccharide content of the Saussurea involucrate fruit juice that the present invention produces is very high, specifically in Table 1.
Embodiment 1:
The preparation method of concentrated Saussurea involucrate fruit juice, processing step is as follows:
1, the stream of Smallantus sonchifolium send
In order to ensure Smallantus sonchifolium, at stream, send in process and can access good prewashing effect, the mode stream of taking fruit pond current to send is delivered to workshop.
Prepare the wooden stick of approximately 2 meters of diameter 3-5cm, length, when Smallantus sonchifolium send passage grid by stream, dredged, monitor, the stream of controlling Smallantus sonchifolium send the processing capacity in 25 tons of left and right per hour.
2, wash fruit operation
Although in order to ensure to the better cleaning performance of Smallantus sonchifolium, and take evaporation condensed water to spray, the temperature of rinse water will be controlled at below 45 degree, to guarantee that Smallantus sonchifolium after fragmentation protects chromatic effect and reaches expection requirement.
3, broken process
The pulp net of disintegrating machine inside is selected 1.6 * 3.0mm specification, with the particle size after cracking of guaranteeing Yacon pulp in controlled range.
According to the processing capacity of Smallantus sonchifolium, according to 0.01～0.03% Vc of fragmentation Smallantus sonchifolium per ton and 0.03～0.08% citric acid, join in surge tank, stir, and guarantee whole dissolvings.According to the color protection situation of squeezing juice, increased or suitably reduced the flow of measuring pump.
Estimate Smallantus sonchifolium processing capacity per hour 20% as a squeezing pomace amount, according to 0.01～0.03%Vc of pomace amount and 0.02～0.06% aqueous citric acid solution, add, a squeezing pomace is protected to look, carry out twice pressing, two squeeze pols is controlled at 2.5-3%.
Not empty material in the situation that, as early as possible pulp is all sent into subsequent processing guaranteeing disintegrating machine and pulp tank bottom screw pump.Reduce pulp oxidization time.
Vibrating screen mesh adopts 120 object screen packs to give filtration pressure and squeezes the juice.
4, bar kills operation
Normal juice after vibratory sieve filters is in time through bar sterilization, sterilization temperature: 95-98 ℃, sterilizing time: 30 seconds, be then cooled to 55 ℃ and enter below enzymatic vessel.
5, acid adjustment, enzymolysis operation
Drip lemon acid for adjusting pH value to 4.7～4.8.Multiple and enzyme preparation add for the first time citric acid stir 10 minutes after interpolation, according to the gross weight of fruit juice 0.05～0.07%, carry out disposable interpolation.Enzyme preparation continues to stir after adding and within 40 minutes, stops stirring.Stirring stops observing for latter one hour clarifying effect.Composition multiple and enzyme preparation is: amylase: pectase: protease weight ratio=1:2-5:1-2, enzymolysis finishes rear 95-98 ℃, sterilizing time: 30 seconds enzymes that go out, enzymolysis is at ultrasound condition enzymolysis.
Ultrasonic recommendation power is 400-1200W, ultrasonicly can make that enzyme fully contacts with Saussurea involucrate fruit juice, cell membranes in tissue or starch chain structure can be subject to certain breakage, is conducive to enzymolysis, improves enzymolysis efficiency, can shorten time 20-40%.
PH regulates concrete implementation step as follows:
The fruit juice of getting nearly canful detects the indexs such as soluble solid, pH value and makes a record to laboratory.
Accurately measure 200-400ml fruit juice under the stirring of magnetic stirring bar, detect monitoring pH value, with buret, drip 2% citric acid solution simultaneously, until pH value, reach at 4.8 o'clock, the citric acid solution milliliter number that record consumes.
According to following formula, calculate the citric acid weight that should add in theory in the enzymatic vessel of workshop.
X (kilogram)=1000M * 2% * N ÷ 200(200-400)
X in above formula: the citric acid amount (unit kilogram) that every tank fruit juice need to add
M: the volume of every tank fruit juice (unit cube or ton)
N: titration 200(200-400) milliliter fruit juice consumes the volume (unit milliliter) of 2% citric acid solution
Aforesaid operations repeats once, when drip citric acid solution 85% time, need the now pH value of fruit juice of observed and recorded, continuing to be added drop-wise to pH value is 4.8 o'clock, whether record consumes the milliliter number of citric acid solution consistent with last time.
The interpolation citric acid amount that workshop provides according to laboratory, adds at twice; Add for the first time 85% of total amount, stir and after 20 minutes, be again sampled to laboratory and detect pH value, if detect pH value between 4.7-4.8 time, notify workshop to stop adding remaining citric acid.If pH value higher than 4.7, notifies workshop that remaining citric acid is all added in enzymatic vessel.Continue stirring and after 15 minutes, be sampled to laboratory detection pH value.
6, colour adjustment
According to the colour detection case after acid adjustment, determine the amount of adding active carbon.If colour T440, more than 55%, is adjusted colour without adding active carbon, if colour, lower than below 55%, is added according to 0.1～0.2% of fruit juice total amount.(every tank is according to 25 kilograms of interpolations)
7, ultrafiltration operation
Before ultrafiltration, start and stir, then fruit juice in enzymatic vessel is all squeezed into ultrafiltration circulating tank and carry out ultrafiltration, a ultra-filtration flux of every 30 minutes records.
8, enrichment process
By squeezing into evaporation and concentration in concentration evaporator through the fruit juice of ultrafiltration, to the product that soluble solid is 70-71%, be cooled to 25 ℃ and enter below finished pot.
9, filling, a batch inspissated juice for tank canful is heated to 50-55 degree, through cardboard diatomite filter, filter, be then cooled to 25 ℃ and carry out below filling.During diatomite precoating, according to the ratio of thickness soil 1:1, add, during interpolation, according to the ratio of 3:1, add.
It is single pressing juice that above step 1-9 obtains Saussurea involucrate fruit juice, single pressing juice is all collected, join in the enzymatic vessel of step 5 of Saussurea involucrate fruit juice squeezing of second batch, the technique of second batch of squeezing Smallantus sonchifolium is identical with the technique of single pressing juice, fruit juice after twice fruit juice enzymolysis carries out step 6,7,8,9 again, finally obtains Saussurea involucrate fruit juice finished product.
In acid adjustment enzymolysis operation, add the acid adjustment of the upper once batch production of 20-30wt%, the Saussurea involucrate fruit juice after enzymolysis operation, so relatively save time and expense.
In fact, only have the concentrated Saussurea involucrate fruit juice of first production not filling, all put in the enzymatic vessel of lower several batches of productions.Later the Saussurea involucrate fruit juice concentrating of every batch is all only got in the Smallantus sonchifolium enzymatic vessel that part 20-30% adds next batch to, and remaining part can directly enter into filling program, packs to obtain finished product.
Embodiment 2:
Other operation is identical with embodiment 1, and difference is at broken process,
According to the processing capacity of Smallantus sonchifolium, according to 0.02% Vc of fragmentation Smallantus sonchifolium per ton and 0.05% citric acid, join in surge tank, stir, and guarantee whole dissolvings.According to the color protection situation of squeezing juice, increased or suitably reduced the flow of measuring pump.
Estimate Smallantus sonchifolium processing capacity per hour 20% as a squeezing pomace amount, according to 0.015% VC and 0.04% aqueous citric acid solution of pomace amount, add, a squeezing pomace is protected to look, carry out twice pressing, two squeeze pols is controlled at 2.5-3%.
The sugared content of the Saussurea involucrate fruit juice that table 1 the present invention produces is as follows:
| The kind of sugar | Content (g/100g) |
| Fructose | 16.6 |
| Glucose | 6.25 |
| Disaccharides | 6.22 |
| Trisaccharide | 8.21 |
| Tetrose | 7.9 |
| Pentasaccharides | 5.6 |
| Six sugar | 3.59 |
| Seven sugar | 2.47 |
| Eight sugar | 2.32 |
| Nine sugar | 1.73 |
| Ten sugar | 1.18 |
| 11 sugar | 0.73 |
| Ten disaccharides | 0.2 |
| Ten trisaccharides | 0.094 |
| Ten tetroses | 0.031 |
Claims (9)
1. the preparation method of the concentrated Saussurea involucrate fruit juice of a clarification, comprise wash fruit, broken, bar kills, acid adjustment enzymolysis operation, ultrafiltration, the concentrated Saussurea involucrate fruit juice finished product that to obtain, it is characterized in that: in acid adjustment enzymolysis operation, add the acid adjustment of the upper once batch production of 20-30wt%, the Saussurea involucrate fruit juice after enzymolysis operation.
2. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 1, is characterized in that: in acid adjustment enzymolysis operation, add the Saussurea involucrate fruit juice finished product after 20-30wt% concentrated.
3. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 1 and 2, is characterized in that, concrete steps are as follows:
(1) the stream of Smallantus sonchifolium send: the mode stream that Smallantus sonchifolium stream send step to take fruit pond current to send is delivered to workshop;
(2) wash fruit operation: washing fruit operation is to take evaporation condensed water to spray, and the temperature of rinse water is controlled at below 45 degree;
(3) broken process: join in surge tank according to the citric acid of the Vc of the 0.01-0.03% of fragmentation Smallantus sonchifolium per ton and 0.03-0.08%, stir, and guarantee whole dissolvings, estimate Smallantus sonchifolium processing capacity per hour 20% as a squeezing pomace amount, according to the 0.01-0.03%Vc of pomace amount and 0.02-0.06% aqueous citric acid solution, add, one squeezes pomace is protected look, carries out twice pressing, and two squeeze pol is controlled at 2.5-3%;
(4) bar kills operation, sterilization temperature: 95-98 ℃, sterilizing time: 30 seconds;
(5) acid adjustment, enzymolysis operation: add the Saussurea involucrate fruit juice that the last batch of enzymatic vessel capacity 20%-30% concentrated to mix with the Smallantus sonchifolium that bar killed, drip again 2% citric acid solution acid adjustment, make pH value reach 4.7～4.8, by multiple and enzyme preparation add for the first time citric acid stir 10-20 minute after interpolation, according to the total amount 0.05-0.07wt% of fruit juice, carry out disposable interpolation, enzyme preparation continues to stir after adding;
(6) ultrafiltration, concentrated that finished product concentrates Saussurea involucrate fruit juice.
4. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 3, is characterized in that: the addition of described Vc is 0.02%, and the addition of citric acid is 0.05%.
5. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 3, is characterized in that: the addition of described Vc is 0.015%, and the addition of citric acid is 0.04%.
6. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 3, is characterized in that: described composition multiple and enzyme preparation is: amylase: pectase: protease weight ratio=1:2-5:1-2.
7. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 3, it is characterized in that: in step (5) and (6), also comprise colour adjustment: if colour, lower than below 55%, is added activated carbon decolorizing according to the 0.1-0.2wt% of fruit juice total amount.
8. according to the preparation method of the concentrated Saussurea involucrate fruit juice of the clarification described in claim 1 or 2 or 3, it is characterized in that: described acid adjustment enzymolysis operation is carried out at ultrasound condition.
9. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 8, is characterized in that: described ultrasonic recommendation power is 400-1200W.
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| CN105394483A (en) * | 2015-10-27 | 2016-03-16 | 国投中鲁果汁股份有限公司 | Processing method of concentrated jicama clear juice with good mouthfeel and stable color |
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| CN105394483A (en) * | 2015-10-27 | 2016-03-16 | 国投中鲁果汁股份有限公司 | Processing method of concentrated jicama clear juice with good mouthfeel and stable color |
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| CN106360169A (en) * | 2016-08-26 | 2017-02-01 | 广西冠强农业开发有限责任公司 | Hylocereus undulatus britt fruit juice capable of whitening skin and keeping young and preparation method of hylocereus undulatus britt fruit juice |
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