CN103519273B - Preparation method of clear concentrated yacon juice - Google Patents
Preparation method of clear concentrated yacon juice Download PDFInfo
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- CN103519273B CN103519273B CN201310481762.3A CN201310481762A CN103519273B CN 103519273 B CN103519273 B CN 103519273B CN 201310481762 A CN201310481762 A CN 201310481762A CN 103519273 B CN103519273 B CN 103519273B
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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
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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 in Smallantus sonchifolium, polyphenol substance content is higher, easily brown stain is caused in processing process, contain a large amount of large molecule gelatin substances in Smallantus sonchifolium, cause the inspissated juice color and luster of production comparatively dark, clarity is low simultaneously.In each operation, look is protected to Smallantus sonchifolium in actual production, removal of impurities, color clarification can be produced, without muddy Saussurea involucrate fruit juice, but owing to containing compound sugar in Saussurea involucrate fruit juice, compound sugar polymerization can make juice color deepen, so the general polysaccharide all or in meeting variable color, simultaneously fruit juice of fruit juice there occurs the reaction of rear polymerization after putting a period of time, makes fruit juice become muddy.
According to the retrieval, find one section of patent document Saussurea involucrate fruit juice (CN1836579), concrete disclosure is as follows: the Saussurea involucrate fruit juice double centner by sugar content being 5-10%, add metatartaric acid 0.3-0.5 kilogram, tannin 0.04-0.06 kilogram, gelatin 0.06-0.1 kilogram, adopt during preparation and wash, remove the peel, 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: cleaning 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, rinse with clear water after taking-up, put into fiberizer defibrination, heat to 60-70 DEG C, be incubated at least 12 minutes, cooling, preparation, filling, use pasteurization sterilizing, warehouse-in.Patent document Saussurea involucrate fruit juice and preparation method thereof (CN101543307), specifically disclose: with saussurea involucrata fresh fruit for major ingredient, with fresh cogongrass and orange skin for auxiliary material, raw material is after smashing, mixing, add distiller's yeast fermentation, squeeze the juice through juice extractor after fermentation 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 solving juice clarification degree, does not still solve the problem of rear polymerization, also do not provide technology enlightenment, and different from the object of the application, 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 the concentrated Saussurea involucrate fruit juice prepared of this method can keep bright, clarification for a long time, 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, concentratedly to obtain Saussurea involucrate fruit juice finished product, adds the Saussurea involucrate fruit juice after upper once batch acid adjustment of producing, the enzymolysis operation of 20-30wt% in acid adjustment enzymolysis operation.
And, add in acid adjustment enzymolysis operation 20-30wt% concentrated after Saussurea involucrate fruit juice finished product, compare like this and save time and expense.
A preparation method for the concentrated Saussurea involucrate fruit juice of clarification, 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 delivers to workshop;
(2) wash fruit operation: washing fruit operation is take evaporation condensed water to spray, and the temperature of rinse water controls below 45 degree;
(3) broken process: join in surge tank according to the citric acid of Vc and 0.03-0.08% of the 0.01-0.03% of fragmentation Smallantus sonchifolium per ton, stir, and guarantee whole dissolving, estimate Smallantus sonchifolium processing capacity per hour 20% squeezes pomace amount as one, add according to 0.01-0.03%Vc and the 0.02-0.06% aqueous citric acid solution of pomace amount, one squeezes pomace is protected look, carries out twice pressing, and two squeeze pol controls at 2.5-3%;
(4) bar kills operation, sterilization temperature: 95-98 DEG C, sterilizing time: 30 seconds;
(5) acid adjustment, enzymolysis operation: add the concentrated Saussurea involucrate fruit juice of the last batch of enzymatic vessel capacity 20%-30% and cling to the Smallantus sonchifolium killed and mix, drip the citric acid solution acid adjustment of 2% again, pH value is made to reach 4.7 ~ 4.8, multiple and enzyme preparation are added interpolation after citric acid stirs 10-20 minute in first time, carry out disposable interpolation according to the total amount 0.05-0.07wt% of fruit juice, enzyme preparation continues after adding to stir;
(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 that is multiple and enzyme preparation is: amylase: pectase: protease weight ratio=1:2-5:1-2.
And, step (5) and (6) between also comprise colour adjustment: if colour is lower than less than 55%, then carry out interpolation 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 the inspissated juice that last batch obtains having been got a part joins in the enzymatic vessel of next batch production, with the common enzymolysis of Smallantus sonchifolium of second batch, make the Saussurea involucrate fruit juice color clarification prepared, place for a long time and no longer post-polymerization occurs, fruit juice is in the state of clarification always, simultaneously through long storage time also nondiscolouring, solves concentrated Saussurea involucrate fruit juice in prior art and puts the problem of variable color for a long time.
2, to produce the concentrated Saussurea involucrate fruit juice oligosaccharide content obtained 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 makes the content of compound sugar in Saussurea involucrate fruit juice increase significantly.
Detailed description of the invention
Elaborate to the present invention below by embodiment, described embodiment is illustrative, and nonrestrictive, can not limit protection scope of the present invention with this.
In this method each 20%-30% Saussurea involucrate fruit juice concentrated for last batch being got enzymatic vessel capacity join in next batch enzymatic vessel clean with next batch, broken, cling to the common enzymolysis of the Smallantus sonchifolium killed, the fruit juice obtained after enzymolysis not polymerisation after occurring, clarity is high, in order to process in detail, provide following two embodiments.
The oligosaccharide content of the Saussurea involucrate fruit juice that the present invention produces is very high, specifically in table 1.
Embodiment 1:
A preparation method for the concentrated Saussurea involucrate fruit juice of clarification, processing step is as follows:
1, the stream of Smallantus sonchifolium send
To pass through in journey at stream in order to ensure Smallantus sonchifolium and can obtain good prewashing effect, the mode stream taking fruit pond current to send delivers to workshop.
Prepare the wooden stick of diameter 3-5cm, length about 2 meters, when Smallantus sonchifolium send passage grid by stream, dredged, monitor, the stream of control Smallantus sonchifolium send the processing capacity at about 25 tons per hour.
2, fruit operation is washed
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 control below 45 degree, to guarantee that the Smallantus sonchifolium effect of color protection after fragmentation reaches expection requirement.
3, broken process
1.6 × 3.0mm specification selected by the pulp net of disintegrating machine inside, to guarantee that the particle size after cracking of Yacon pulp is in controlled range.
According to the processing capacity of Smallantus sonchifolium, join in surge tank according to the Vc of 0.01 ~ 0.03% of fragmentation Smallantus sonchifolium per ton and the citric acid of 0.03 ~ 0.08%, stir, and guarantee whole dissolving.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% squeezes pomace amount as one, according to 0.01 ~ 0.03%Vc and the interpolation of 0.02 ~ 0.06% aqueous citric acid solution of pomace amount, squeezes pomace and is protected look, carry out twice pressing to one, and two squeeze pols controls at 2.5-3%.
When guarantee disintegrating machine and pulp tank bottom screw pump not empty material, as early as possible pulp is all sent into subsequent processing.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, and sterilization temperature: 95-98 DEG C, sterilizing time: 30 seconds, is then cooled to less than 55 DEG C and enters enzymatic vessel.
5, acid adjustment, enzymolysis operation
Drip citric acid adjust ph to 4.7 ~ 4.8.Multiple and enzyme preparation is added after first time interpolation citric acid stirs 10 minutes, carries out disposable interpolation according to the gross weight 0.05 ~ 0.07% of fruit juice.Enzyme preparation continues stirring and within 40 minutes, stops stirring after adding.Stir and stop latter one hour to observe clarifying effect.Composition that is multiple and enzyme preparation is: amylase: pectase: protease weight ratio=1:2-5:1-2, enzymolysis terminates rear 95-98 DEG C, 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, be conducive to enzymolysis, improve enzymolysis efficiency, can shorten time 20-40%.
PH regulates concrete implementation step as follows:
The fruit juice getting nearly canful detects the index such as soluble solid, pH value to laboratory and makes a record.
Accurately measure 200-400ml fruit juice under the stirring of magnetic stirring bar, test and monitoring pH value, drip the citric acid solution of 2% simultaneously with buret, when pH value reaches 4.8, the citric acid solution milliliter number that record consumes.
Calculate the citric acid weight should added in theory in the enzymatic vessel of workshop according to the following formula.
X (kilogram)=1000M × 2% × N ÷ 200(200-400)
X in above formula: every tank fruit juice needs the citric acid amount (unit kilogram) of adding
M: the volume (cubic unit or ton) of every tank fruit juice
Milliliter fruit juice consume the volume (unit milliliter) of 2% citric acid solution N: titration 200(200-400)
Aforesaid operations repeats once, when dripping 85% of citric acid solution, needs the pH value of observed and recorded now fruit juice, and continue to be added drop-wise to pH value when being 4.8, whether the milliliter number that record consumes citric acid solution is consistent with last time.
The interpolation citric acid amount that workshop provides according to laboratory, adds at twice; First time adds 85% of total amount, stirs after 20 minutes and is again sampled to laboratory detection pH value, if when detection pH value is between 4.7-4.8, then notifies that workshop stops adding remaining citric acid.If pH value is higher than 4.7, then notify that remaining citric acid all adds in enzymatic vessel by workshop.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 is more than 55%, then being adjusted colour without the need to adding active carbon, if colour is lower than less than 55%, then being added according to 0.1 ~ 0.2% of fruit juice total amount.(every tank is according to 25 kilograms of interpolations)
7, ultrafiltration operation
Start before ultrafiltration and stir, then fruit juice in enzymatic vessel is all squeezed into ultrafiltration circulating tank and carry out ultrafiltration, an every 30 minutes records ultra-filtration flux.
8, enrichment process
Being the product of 70-71% by squeezing in concentration evaporator evaporation and concentration through the fruit juice of ultrafiltration to soluble solid, being cooled to less than 25 DEG C and entering finished pot.
9, filling, a batch inspissated juice for tank canful is heated to 50-55 degree, filters through cardboard diatomite filter, be then cooled to less than 25 DEG C and carry out filling.Add according to the ratio of thickness soil 1:1 during diatomite precoating, add according to the ratio of 3:1 during interpolation.
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 the step 5 of the 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, final acquisition Saussurea involucrate fruit juice finished product.
In acid adjustment enzymolysis operation, add the Saussurea involucrate fruit juice after upper once batch acid adjustment of producing, the enzymolysis operation of 20-30wt%, compare like this and save time and expense.
In fact, only have the concentrated Saussurea involucrate fruit juice of first production not filling, all put in the lower several batches of enzymatic vessels produced.The concentrated Saussurea involucrate fruit juice of every batch is all only got part 20-30% and is added in the Smallantus sonchifolium enzymatic vessel of next batch later, and the part of remainder can directly enter into filling program, packs to obtain finished product.
Embodiment 2:
Other operation is identical with embodiment 1, difference at broken process,
According to the processing capacity of Smallantus sonchifolium, join in surge tank according to the Vc of 0.02% of fragmentation Smallantus sonchifolium per ton and the citric acid of 0.05%, stir, and guarantee whole dissolving.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% squeezes pomace amount as one, according to pomace amount 0.015% VC and 0.04% aqueous citric acid solution add, squeeze pomace to one and protected look, carry out twice pressing, two squeeze pols controls 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 (7)
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, concentratedly to obtain Saussurea involucrate fruit juice finished product, it is characterized in that: in acid adjustment enzymolysis operation, add the Saussurea involucrate fruit juice after upper once batch acid adjustment of producing, the enzymolysis operation of 20-30wt% or add in acid adjustment enzymolysis operation 20-30wt% concentrated after Saussurea involucrate fruit juice finished product; 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 delivers to workshop;
(2) wash fruit operation: washing fruit operation is take evaporation condensed water to spray, and the temperature of rinse water controls below 45 degree;
(3) broken process: join in surge tank according to the citric acid of Vc and 0.03-0.08% of the 0.01-0.03% of fragmentation Smallantus sonchifolium per ton, stir, and guarantee whole dissolving, 20% of Smallantus sonchifolium processing capacity per hour squeezes pomace amount as one, add Vc and 0.02-0.06% according to the 0.01-0.03% of pomace amount and add aqueous citric acid solution, one squeezes pomace is protected look, carries out twice pressing, and two squeeze pol controls at 2.5-3%;
(4) bar kills operation, sterilization temperature: 95-98 DEG C, sterilizing time: 30 seconds;
(5) acid adjustment, enzymolysis operation: add the concentrated Saussurea involucrate fruit juice of the last batch of enzymatic vessel capacity 20%-30% and cling to the Smallantus sonchifolium killed and mix, drip the citric acid solution acid adjustment of 2% again, pH value is made to reach 4.7 ~ 4.8, complex enzyme formulation was added after citric acid stirs 10-20 minute in first time and adds, carry out disposable interpolation according to the total amount 0.05-0.07wt% of fruit juice, enzyme preparation continues after adding to stir; Stir and within 40 minutes, stop stirring, stir and stop latter one hour to observe clarification, 30 seconds enzymes that go out;
(6) ultrafiltration, concentrated that finished product concentrates Saussurea involucrate fruit juice.
2. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 1, is characterized in that: the addition of described step Vc is (3) 0.02%, and the addition of citric acid is 0.05%.
3. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 1, is characterized in that: the addition of described step Vc is (3) 0.015%, and the addition of citric acid is 0.04%.
4. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 1, is characterized in that: the composition of described complex enzyme formulation is: amylase: pectase: protease weight ratio=1:2-5:1-2.
5. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 1, it is characterized in that: step (5) and (6) between also comprise colour adjustment: if colour is lower than less than 55%, then carry out interpolation activated carbon decolorizing according to the 0.1-0.2wt% of fruit juice total amount.
6. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 1, is characterized in that: described acid adjustment enzymolysis operation is carried out at ultrasound condition.
7. the preparation method of the concentrated Saussurea involucrate fruit juice of clarification according to claim 6, is characterized in that: described ultrasonic power is 400-1200W.
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