CN103519297A - High-efficiency energy-saving processing method of sweet potato juice - Google Patents
High-efficiency energy-saving processing method of sweet potato juice Download PDFInfo
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- CN103519297A CN103519297A CN201310481950.6A CN201310481950A CN103519297A CN 103519297 A CN103519297 A CN 103519297A CN 201310481950 A CN201310481950 A CN 201310481950A CN 103519297 A CN103519297 A CN 103519297A
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- sweet potato
- juice
- potato juice
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- enzymolysis
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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
- A23L2/04—Extraction of 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 high-efficiency energy-saving processing method of a sweet potato juice, which comprises the following steps: peeling the raw material sweet potatoes, crushing, heating, and gelatinizing to obtain a sweet potato pulp, carrying out high-temperature enzymolysis on the sweet potato pulp, pressing the sweet potato pulp to obtain a sweet potato juice and peel trimmings, and carrying out after-treatment on the sweet potato juice to obtain the sweet potato juice finished product. The method is characterized in that the sweet potatoes are crushed and extruded, the extruded sweet potatoes are heated and gelatinized, and the extruded sweet potato juice is used as spray water in the pressing process; and wood fibers is mixed and added in the sweet potato pulp pressing process. According to the method, the sweet potatoes are directly extruded after being crushed, and the extruded sweet potato juice is used as spray water for gelatinization, so that no water is additionally added, thereby saving the time and energy consumption; and meanwhile, the wood fibers, which have smooth surface and have not burrs, are added in the sweet potato pressing process and can fully display the filtration action in the pressing process, so that the juice in the sweet potato trimmings can be sufficiently extruded, thereby enhancing the juice yield of the sweet potato trimmings.
Description
Technical field
The invention belongs to juice extracting method field, especially a kind of processing method of energy-efficient sweet potato juice.
Background technology
Conventional hot-press squeezes formula sweet potato juice production technology: adopting new fresh sweet potatoes is raw material, through process formation slurries such as peeling, fragmentation, high temperature gelatinizations, then through processes such as squeezing, saccharification, obtain potato and starch, more after filtration etc. process obtains finished product potato juice.Ipomoea batatas can be isolated skin slag when squeezing, and general skin slag content is up to 40%～55%, wherein, because containing the impurity such as a certain amount of starch, pectin, pigment, in prior art, conventionally only as fertilizer, part, through processing as feed, does not make full use of active ingredient wherein.
Current Ipomoea batatas squeezing juice is all the sweet potato juice producing after single pressing through Ipomoea batatas, the pol scope of sweet potato juice is comparatively fixing, if raising pol, generally only have existing sweet potato juice is reached to the object that improves pol, but this can not fundamentally solve the problem that sweet potato juice improves pol, need to reform existing production method.
Through retrieval, the method that existing patent relates to does not all have for how improving sweet potato juice pol to improve, and the existing production that relates generally to the sweet potato juice of high fiber, high protein content is different from the object of this patent, and means are different, and the effect obtaining is different.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of processing method of energy-efficient sweet potato juice is provided, and this method makes directly to push in Ipomoea batatas fragmentation, and the shower water that the sweet potato juice going out of extruding as gelatinization is is used, additionally do not adding water, saving time and energy consumption; Ipomoea batatas squeezing is to add wood-fibred more simultaneously, and wood-fibred smooth surface, does not have burr, in squeezing, can give full play to filtration, and the fruit juice in potato slag is fully extruded, and improves the crushing juice rate of potato slag.
The technical scheme that the present invention realizes object is as follows:
A kind of processing method of energy-efficient sweet potato juice, comprise and will after the peeling of raw material Ipomoea batatas, fragmentation, heating gelatinization, obtain potato slurry, potato slurry carries out high temperature enzymolysis, after enzymolysis, carry out the squeezing of potato slurry, after squeezing, obtain sweet potato juice and skin slag, sweet potato juice obtains sweet potato juice finished product through post processing, will after Ipomoea batatas fragmentation, push, after extruding, heat gelatinization, the sweet potato juice going out of extruding is used as the shower water in when squeezing again; In potato when squeezing slurry, mix and add wood-fibred, during high temperature enzymolysis under ultrasound condition.
And described wood-fibred addition is the 0.5-1.5wt% of Ipomoea batatas weight.
And, described gelatinization point 85-95 ℃, gelatinization 20-25 minute.
And, during described enzymolysis, in potato slurry, add а alpha-amylase to add again Vc, keep 95 ℃, enzymolysis 0.5-0.9 hour;
And, in described expressing process, add extra shower water spray once, the 10-30wt% that extra amount of water is sweet potato waste.
And, after described squeezing, obtain sweet potato juice through post processing.
And, described post processing comprise coarse filtration, enzymolysis, sterilization, standing, filter after, obtain sweet potato juice finished product.
And described enzymolysis adds pectase, amylase, enzymolysis 1-2 hour under the condition of 40 ℃.
And, at described sterilization 90-100 ℃, 20-30s.
Advantage of the present invention and beneficial effect are as follows:
1, the processing method of sweet potato juice provided by the invention directly squeezes out juice by Ipomoea batatas afterwards in Ipomoea batatas fragmentation, using this part juice, the shower water in the follow-up expressing process of sweet potato waste is used again, sweet potato waste after extruding is because its degree of crushing is higher, through high temperature gelatinization, just make not for a long time, save gelatinization time, and then save the energy.
2, the processing method of sweet potato juice provided by the invention squeezes out after juice gelatinization Ipomoea batatas again through high temperature enzymolysis, and because the particle diameter of sweet potato waste is little, enzymolysis liquid contacts fully with sweet potato juice, and enzymolysis is more thorough, has shortened enzymolysis time, has improved enzymolysis efficiency.
3, the processing method of sweet potato juice provided by the invention is pushed juice as shower water using Ipomoea batatas first, and need not additionally add water, the sweet potato juice of producing is so pure sweet potato juice again, does not need further saving ability, the mouthfeel of reduction sweet potato juice.
4, this method adds wood-fibred when squeezing sweet potato waste, due to wood-fibred smooth surface, there is no the burr of similar paper fiber surface, because burr can be mingled with pulp, affect filter effect, wood-fibred is longer simultaneously, can not be mingled with pulp, can give full play to the filtration of fiber, fruit juice in potato slag is fully extruded, improve the crushing juice rate of potato slag, wood-fibred can also reuse after cleaning simultaneously, cuts the waste
5, in this method, the а alpha-amylase operative temperature of sweet potato juice is 90-97 ℃, and be 1-1.2 hour action time, can give full play to the effect of а alpha-amylase, is conducive to increase the pol of sweet potato juice, improves the output of sweet potato juice.
6, the present invention adopts ultrasonic enzymolysis first, ultrasonic recommendation power is 400-1200W, ultrasonicly can make that enzyme fully contacts with sweet potato paste, cell membranes in tissue or starch chain structure can be subject to certain breakage, is conducive to enzymolysis, improve enzymolysis efficiency, can shorten time 20-40%.
The specific embodiment
Below in conjunction with embodiment, the present invention is further described, and following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
The Ipomoea batatas that the present invention uses is Beijing 553 kind.
Main innovation of the present invention is: 1., by attrition crushing after Ipomoea batatas fragmentation, the sweet potato juice going out of extruding, as the shower water use in when squeezing, is not additionally adding water, saves time and energy consumption; 2. when the squeezing of potato slurry, add wood-fibred, wood-fibred smooth surface, does not have burr, in squeezing, can give full play to filtration, and the fruit juice in potato slag is fully extruded, and improves the crushing juice rate of potato slag; 3. gelatinization after Ipomoea batatas extruding, the particle diameter of sweet potato waste is little, saves gelatinization time, saves enzymolysis time; 4, ultrasonic enzymolysis: ultrasonic recommendation power is 400-1200W, ultrasonicly can make that enzyme fully contacts with sweet potato paste, 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%.
The pre-treatment of described wood-fibred is prior art, pine and poplar all can, the treated acquisition wood-fibred of log, the peculiar smell of removing again wood-fibred can be used, what play due to its fiber is the effect of filtering, the final fruit juice product that can not enter, thus to wood-fibred without specific (special) requirements, the known wood-fibred in industry.
Embodiment 1
A processing method for energy-efficient sweet potato juice, step is as follows:
(1) selection: select that Ipomoea batatas selects, removal of impurities, cleaning;
(2) will after Ipomoea batatas fragmentation, push, squeeze out juice and obtain sweet potato waste, fruit juice is collected;
(3) sweet potato waste is carried out to high temperature gelatinization, temperature 85-95 ℃, gelatinization 20 minutes;
(4) ultrasonic enzymolysis: to adding а alpha-amylase (sweet potato waste: amylase=1:0.0025), enzyme is diluted to the enzymes soln of 5-20% before interpolation, then add Vc (sweet potato paste: Vc=1:0.0007) in sweet potato waste; Keep 95 ℃, enzymolysis 0.5 hour, obtains potato slurry;
Ultrasonic recommendation power is 400-1200W, ultrasonicly can make that enzyme fully contacts with sweet potato paste, 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%.
(5) squeezing: mix and add wood-fibred in the potato slurry after enzymolysis, wood-fibred addition is the 0.5-1.5wt% of Ipomoea batatas weight, squeezes after adding, and uses step fruit juice (2) as shower water in expressing process, obtains sweet potato juice after squeezing; Squeezing adopts belt filter press, uses step fruit juice (2) as shower water, to improve squeezing effect in expressing process.
(6) sweet potato juice, through post processing, obtains sweet potato juice product, the step of saving.
By sweet potato juice according to existing technique carry out coarse filtration successively, enzymolysis (adds pectase, amylase, enzymolysis 1-2 hour under the condition of 40 ℃), sterilization is (at 90-100 ℃, 20-30s), standing, filter after, obtain sweet potato juice finished product, after cooling, carry out canned and store.
The post processing of sweet potato juice need to be carried out enzymolysis, sweet potato juice: enzyme=1: 0.001-0.003; Described enzyme is amylase, pectase, protease (all can have or not), that selects suitable amylase, pectase and protease can make full use of and transform the nutriment in Ipomoea batatas with magnitude relation, the high glycoprotein sweet potato juice obtaining is also better on taste and color and luster, as preferably, the weight ratio of amylase, pectase and protease is 2: 2: 1.Enzymolysis can at room temperature carry out, and can suitably heat, but be generally no more than 60 ℃ (for example 30～60 ℃) in order to improve the activity of enzyme, and enzymolysis time is 2～3 hours; During sterilization, generally can be heated to 90～110 ℃, keep 15～40s.
Owing to there is no secondary water in whole production process, the pol of sweet potato juice and the content of other nutritional labelings are the content of Ipomoea batatas Normal juice so, and mouthfeel is unique, and composition is abundant.
Crushing juice rate calculates, and according to 100kg raw material Ipomoea batatas, calculates, and through obtaining sweet potato juice 85-90kg after this squeezing, according to existing technique squeezing, it goes out juice is 60-70kg, improves crushing juice rate moon 15-25%.
The 10 ° of BX of take are benchmark, and table 1 and table 2 are respectively sweet potato juice microbiological indicator and the physical and chemical index that we set, and this index has reached U.S.'s relevant regulations standard.
Table 1 sweet potato juice microbiological indicator
Table 2 sweet potato juice physical and chemical index
Embodiment 2
A processing method for energy-efficient sweet potato juice, step is as follows:
(1) selection: select that Ipomoea batatas selects, removal of impurities, cleaning;
(2) will after Ipomoea batatas fragmentation, push, squeeze out juice and obtain sweet potato waste, fruit juice is collected;
(3) sweet potato waste is carried out to high temperature gelatinization, temperature 85-95 ℃, gelatinization 20 minutes;
(4) enzymolysis: to adding а alpha-amylase (sweet potato waste: amylase=1:0.0027), enzyme is diluted to the enzymes soln of 5-20% before interpolation, then add Vc (sweet potato paste: Vc=1:0.00065) in sweet potato waste; Keep 95 ℃, enzymolysis 0.9 hour, obtains potato slurry;
(5) squeezing: mix and add wood-fibred in the potato slurry after enzymolysis, wood-fibred addition is the 0.5-1.5wt% of Ipomoea batatas weight, squeezes after adding, and uses step fruit juice (2) as shower water in expressing process, obtains sweet potato juice after squeezing;
Squeezing adopts belt filter press, in expressing process, use step fruit juice (2) as shower water, to improve squeezing effect, add extra shower water spray once simultaneously, owing to being the evaporation of squeezing limit, limit, the carrying out of the water meeting disintegrating slag squeezing additionally adding, constantly evaporation, the 10-30wt% that extra amount of water is sweet potato waste.
(6) sweet potato juice, through post processing, obtains sweet potato juice product, the step of saving.
The component content of table 3 sweet potato juice detects table
| Kind | Content |
| Moisture | 35.30% |
| Ash content | 1.55% |
| Protein | 1.14% |
| Total reducing sugar | 85.8% |
| Vitamin A | 0.03mg/kg |
| Vitamin C | 0.03mg/kg |
| Calcium | 24.2mg/100g |
| Iron | 1.7mg/100g |
| Sodium | 32.2mg/100g |
| Zinc | 328mg/100g |
| Beta carotene | 850mg/100g |
Claims (9)
1. the processing method of an energy-efficient sweet potato juice, comprise and obtain potato slurry by carrying out high temperature enzymolysis after the peeling of raw material Ipomoea batatas, fragmentation, heating gelatinization, again potato slurry is squeezed, after squeezing, obtain sweet potato juice and skin slag, sweet potato juice obtains sweet potato juice finished product through post processing, it is characterized in that: will after Ipomoea batatas fragmentation, push, obtain Ipomoea batatas Normal juice and potato slag, potato slag heats gelatinization, and the Ipomoea batatas Normal juice squeezing out is used as the shower water in when squeezing; Simultaneously when the squeezing of potato slurry, add wood-fibred, during high temperature enzymolysis under ultrasound condition.
2. the processing method of energy-efficient sweet potato juice according to claim 1, is characterized in that: described wood-fibred addition is the 0.5-1.5wt% of Ipomoea batatas weight.
3. the processing method of energy-efficient sweet potato juice according to claim 1, is characterized in that: described gelatinization point 85-95 ℃, gelatinization 20-25 minute.
4. the processing method of energy-efficient sweet potato juice according to claim 1, is characterized in that: during described enzymolysis, in potato slurry, add а alpha-amylase to add Vc again, keep 95 ℃, enzymolysis 0.5-0.9 hour.
5. the processing method of energy-efficient sweet potato juice according to claim 1, is characterized in that: in described expressing process, add extra shower water spray once, the 10-30wt% that extra amount of water is sweet potato waste.
6. the processing method of energy-efficient sweet potato juice according to claim 1, is characterized in that: after described squeezing, obtain sweet potato juice through post processing.
7. the processing method of energy-efficient sweet potato juice according to claim 6, is characterized in that: described post processing comprise coarse filtration, enzymolysis, sterilization, standing, filter after, obtain sweet potato juice finished product.
8. the processing method of energy-efficient sweet potato juice according to claim 7, is characterized in that: described enzymolysis adds pectase, amylase, enzymolysis 1-2 hour under the condition of 40 ℃.
9. the processing method of energy-efficient sweet potato juice according to claim 7, is characterized in that: at described sterilization 90-100 ℃, and 20-30s.
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Cited By (6)
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| CN103584233A (en) * | 2013-11-15 | 2014-02-19 | 天津农科食品生物科技有限公司 | High-sugar-degree sweet potato juice and method for processing high-sugar-degree sweet potato juice |
| 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 |
| CN105394500A (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 |
| CN105995317A (en) * | 2016-05-19 | 2016-10-12 | 乳山中诚果汁饮料有限公司 | Concentrated and cloudy jujube juice and preparation method |
| CN105995319A (en) * | 2016-05-19 | 2016-10-12 | 乳山中诚果汁饮料有限公司 | High-efficiency and energy-saving burdock juice processing method |
| CN106551309A (en) * | 2015-09-16 | 2017-04-05 | 叶小利 | Rhizoma Dioscoreae esculentae processing and utilization method |
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| CN105995319A (en) * | 2016-05-19 | 2016-10-12 | 乳山中诚果汁饮料有限公司 | High-efficiency and energy-saving burdock juice processing method |
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Inventor after: Zhang Jiming Inventor after: Liu Li Inventor after: Wang Ying Inventor after: Wang Sixin Inventor after: Leng Chuanzhu Inventor after: Sun Yajun Inventor after: Li Xihong Inventor after: Li Yaoyao Inventor after: Jiang Nan Inventor after: Song Xinfei Inventor after: Zhang Qingshan Inventor before: Wang Sixin Inventor before: Leng Chuanzhu Inventor before: Sun Yajun Inventor before: Li Xihong Inventor before: Li Yaoyao Inventor before: Jiang Nan Inventor before: Song Xinfei Inventor before: Zhang Qingshan Inventor before: Liu Li |
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Effective date of registration: 20160518 Address after: 100037 Beijing Fengtai District Branch Road No. 7 room 205 Patentee after: Guotouzhonglu Fruit Juice Co., Ltd. Patentee after: Rushan Zhongcheng fruit juice beverage Co., Ltd. Address before: 100037 Beijing Fengtai District Branch Road No. 7 room 205 Patentee before: Guotouzhonglu Fruit Juice Co., Ltd. |