CN100337566C - Method for preparing gingko thick juice using enzyme engineering technology - Google Patents
Method for preparing gingko thick juice using enzyme engineering technology Download PDFInfo
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- CN100337566C CN100337566C CNB2005100225970A CN200510022597A CN100337566C CN 100337566 C CN100337566 C CN 100337566C CN B2005100225970 A CNB2005100225970 A CN B2005100225970A CN 200510022597 A CN200510022597 A CN 200510022597A CN 100337566 C CN100337566 C CN 100337566C
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Abstract
The present invention relates to a method of preparing turbid gingko juice by using enzyme engineering technique, which belongs to the application of the enzyme engineering technique in food industry. The method uses compound enzyme liquefying technique to prepare turbid gingko juice. Amylase and proteinase are added into ginkgo slurry simultaneously to generate enzymolysis reaction, the time of the enzymolysis reaction is controlled to make turbid gingko juice have proper viscosity and good suspension stability. The present invention has the advantages of scientific and reasonable technology, simple operation, high turbid gingko juice yield, high turbid gingko juice quality, color stability and suspension stability.
Description
Technical field
A kind of method of preparing gingko thick juice using enzyme engineering technology relates to enzyme engineering technology in Application in Food Industry, relates in particular to the method that enzyme process prepares gingko thick juice.
Background technology
Nut fruits food contains nutritional labelings such as protein, starch, unrighted acid, vitamin and trace element mostly.The production of fruit juice is a direction of nut fruits food deep processing.Traditional fruit juice processing method has: boil extraction method, solvent extraction method, steam extraction method and squeezing extraction method.In recent years, the enzyme process extraction of the juice with its reaction temperature and, easily control, single-minded characteristic are used more and more widely in beverage industry.As add the stability that protease preparation etc. can help to improve soybean beverage, walnut beverage etc.Enzyme preparation can significantly be improved the quality of fruit juice.In fruit juice processing, the enzyme process extraction of the juice has begun to replace gradually other juice extracting method.The application of enzyme, the economic benefit that can not only increase fruit juice production promptly improves the fruit juice yield and cuts down the consumption of energy, and more and more single-minded and effective, can keep or improve the color and luster and the local flavor of fruit juice, also has more flexibility simultaneously.
Ginkgo (Ginkgo biloba Linn.) claims " maidenhair tree " again, and " Gong Sunshu " belongs to gymnosperm, and Ginkgoaceae is a living fossil plant the most ancient on the present earth.About 200,000 hectares in global cultivated area of ginkgoes, China accounts for 180,000 hectares, mainly is distributed in provinces and regions such as Jiangsu, Zhejiang, Shandong and Guangxi.Wherein Jiangsu accounts for about 50% of the total cultivated area in the whole nation, and gingko seeds output is about 42% of national output, is the major production areas of gingko seeds.
Gingko seeds, nutritious for first-class dry fruit, the medicine food is all good, contains starch, protein, fat, pectin, cellulose, selenium, phosphorus, iron, carotene, riboflavin, thiamine, niacin, trace element and other nutritional labelings.
Ginkgo kernel be used as always qi-restoratives hold up decline on product, be widely used in diseases such as deficiency of vital energy and blood, deficiency of both the heart and spleen, deficiency of the kidney and brain decline clinically.Compendium of Materia Medica record: ginkgo property is flat, and sweet-bitter flavor is puckery, slightly poisonously goes into lung, decides asthma due to excessive phlegm, effects such as desinsection.Ginkgo also has bacteriostasis, and staphylococcus, streptococcus, corynebacterium diphtheriae, typhoid bacillus etc. are all had in various degree inhibitory action.The aldehydes matter tool that exists in the kernel has efficacy in lowering high blood pressure.Ginkgo also can be used as cosmetics, significantly anti-inflammatory, antipruritic, the color spot that goes down, prevents cracking.Ginkgo also has stronger resisting oxygen lack and antifatigue effect.Trace elements of selenium in the ginkgo is closely related with prevention liver cancer, colon cancer, breast cancer and dermopathic generation.Selenium has the cardiovascular system of keeping normal configuration and function and antidotal effect.
China's gingko resource is abundant, and gingko seeds is cheap, and place of production price 8-20 unit/kilogram sells mainly as the dry fruit raw material, and economic benefit is not high.People begin to pay attention to the deep processing of ginkgo kernel, the direction of exploitation gingko resource as industry restructuring.The ginkgo liquid beverage is one of them, and it not only can satisfy the demand of people to natural health type fruit drink, but also can create great economic benefit and social benefit.The production of China's ginkgo beverage is scarcely out of swaddling-clothes, and owing to quality problems such as easy appearance precipitations in the product, has not yet to see ginkgo beverage and goes on the market on a large scale.
Ginkgo is as nut fruits food, and simple although conventional methods such as simple employing squeezing are produced juice technology, crushing juice rate is low, and production cost is too high.If only produce gingko juice with the method for making beating homogeneous, then materials such as starch and protein easy flocculation sediment in sterilization process in the product influences product quality.Therefore, adopt the compound enzyme for liquefaction technology, the gingko thick juice that exploitation has good colour and cloud-stability has very big economy and social value.
Summary of the invention
The method that the purpose of this invention is to provide a kind of preparing gingko thick juice using enzyme engineering technology, applying composite enzyme are liquefaction technology, make product crushing juice rate height, keep color stability and cloud-stability.
Technical scheme of the present invention: the prepared gingko thick juice of the present invention is by the suitable viscosity of the higher maintenance of the soluble solid content of ginkgo slurry preparation, keeps the gingko juice of suspension stability.
1. preparation technology's flow process is: be raw material with the gingko seeds, through shell ginkgo kernel, get the ginkgo slurry through peeling, making beating, glue mill, homogeneous operation again, then through gelatinization, enzyme digestion reaction, the enzyme that goes out, after centrifugal juice, get the gingko thick juice finished product through homogeneous, the degassing, sterilization and can again; Described enzyme digestion reaction: applying composite enzyme is that liquefaction technology carries out enzyme digestion reaction, add amylase and protease simultaneously in the ginkgo slurry after gelatinization, the enzyme addition is respectively with the weight percent meter of ginkgo kernel: amylase 0.20%-0.30%, proteinase-10 .20%-0.30%, hydrolysis temperature is 55-65 ℃, by adjusting reaction time control enzymolysis terminal point, the enzyme digestion reaction time is 60-90 minute.
2. analytical method
2.1 the mensuration of soluble solid content: refractometry, measure with WZS-1 type abbe's refractometer.
2.2 the mensuration of suspension stability: adopt colorimetric method, get 10ml gingko thick juice sample centrifugal 30min under 3000r/min, the gained supernatant is surveyed the OD value at the 660nm place, is blank with water.
2.3 the mensuration of browning index: by behind the 0.45 μ m membrane filtration, clear liquid is surveyed the OD value at the 420nm place with gingko thick juice, is blank with water.
2.4 the mensuration of enzymolysis yield:
The mensuration of total solids content: boulton process.
2.5 Determination of Hydrolysis Degree of Protein:
2.6 the mensuration of free amine group: colorimetric method.
2.7 the mensuration of total nitrogen: Kjeldahl.
2.8 relative viscosity: adopt Ostwald viscosimeter to measure.
2.9 lustre index: measure with the full-automatic colour examining colour-difference-metre of TC-PIIG type.Wherein: the brightness of L value representation, the big more brightness of L value is big more; The red green deflection of A value representation coloring matter, the degree red on the occasion of big more deflection is big more, and the degree of the big more deflection green of negative value is big more; The champac deflection of B value representation coloring matter, the degree yellow on the occasion of big more deflection is big more, and the degree of the big more deflection blueness of negative value is big more.
2.10 the mensuration of alpha-amylase activity: QB/T 1803-93.
3. process conditions
3.1 decortication process: ginkgo kernel is put into water, be warmed to 95～100 ℃, kept 10～15 minutes, then with 40～45 ℃ hot water injection peeling.Purpose is that the ginkgo endotesta is removed, and softening kind of benevolence tissue improves pulping rate.
3.2 gelatinization technology
Ginkgo slurry behind glue mill, the homogeneous also needs to carry out gelatinization, and this is in order to reach following purpose: make molecular assembly destruction in the ginkgo starch particle, amylase enzymolysis is convenient in the irreversible imbibition of starch granules.Protein is in denatured state simultaneously, helps the protease effect.In order to keep the natural flavour mountaineous of ginkgo, the condition of gelatinization is wanted appropriateness.More excellent gelatinization condition is: 85-95 ℃ kept 10-30 minute.
3.3 complex enzyme is a liquefaction technology
Starch and protein content are higher in the ginkgo kernel, in order to improve crushing juice rate and soluble solid content, adopt amylase liquefaction ginkgo starch, adopt protease hydrolytic ginkgo albumen, make gingko juice keep certain viscosity, the degree of necessary control enzymolysis.Enzymolysis kicks the beam, can make fully enzymolysis of starch granules and protein molecular, the fruit juice yield is lower on the one hand, on the other hand, in go out enzyme and sterilization process, do not cool down after the starch granules of the enzymolysis experience pyroprocess, starch molecule can produce heavily to be formed and wears out, simultaneously, the protein of part macromolecule also can be assembled under the effect of heat in sex change, and these all are the major reasons that causes gingko thick juice layering, precipitation.Enzymolysis is excessive, can cause that fruit juice viscosity is low excessively, brown stain increases the weight of, and also can influence the cloud-stability and the color and luster of fruit juice.Therefore, must screen suitable enzyme, select suitable enzyme amount, optimize enzymolysis process, keep the cloud-stability and the color stability of gingko thick juice, improve crushing juice rate.
1) different amylase are to the influence of gingko thick juice quality: the suspension stability that adds gingko thick juice behind the amylase is not apparently higher than adding diastatic gingko thick juice, do not add diastatic gingko juice flocculation, layering is serious.This is because amylase can be the α in the starch molecule-1,4 glycosidic bond random hydrolysis, make starch degradation become soluble dextrins, compound sugar and maltose etc., the viscosity of gelatinized corn starch is reduced fast, become flowability liquid preferably, solved after the enzyme that goes out, the sterilization by the aging problem that causes precipitation of starch molecule.Different amylase can be formulation selection for complex enzyme to the quality influence difference of gingko thick juice.
2) different protease is to the influence of gingko thick juice quality: different protease is very big to the color and luster and the suspension stability influence of gingko thick juice, can be formulation selection for complex enzyme.
3) enzyme concentration is to the influence of gingko thick juice quality: gingko thick juice produce two kinds of enzymes of main employing, i.e. amylase and protease.Suitable proportioning is bigger to the stability influence of gingko thick juice between these two kinds of enzymes.
4) enzyme-added mode is to the influence of gingko thick juice quality: process route 1: under 60 ℃ of reaction conditions, add the amylase reaction earlier after 1 hour in the ginkgo slurry, add the mmp reaction enzyme that goes out after 1 hour again.Process route 2: add amylase and the mmp reaction enzyme that goes out after 1 hour simultaneously.Experiment shows that the 1 diastatic effect of adopting process route is long slightly, and the gingko thick juice that the color and luster of gingko thick juice and suspension stability are produced than process route 2 is poor, and yield is suitable.Adopting process route 2, amylase and protease have certain synergy, and the reaction time is short, and quality is good.
5) the enzyme reaction time is to the influence of gingko thick juice quality: 60-90 minute enzyme digestion reaction time is comparatively suitable.Long or too short, flocculation and layering can appear in gingko thick juice.
6) enzyme reaction temperature is to the influence of gingko thick juice quality: the selection of enzyme digestion reaction temperature will be fit to the optimal reactive temperature of used amylase and protease, so the enzyme digestion reaction temperature is 55-65 ℃.
The enzyme 3.4 go out: 95 ℃ of agitating heating 5 minutes.
3.5 process for sterilizing: adopt the method for ultra high temperature short time sterilization, control 135-140 ℃ of following 5-15 second, cool off can rapidly.Gingko thick juice after sterilization has preferable ginkgo local flavor, can keep good suspension stability and color stability in 6 months even longer time.
Beneficial effect of the present invention: complex enzyme is that liquefaction technology is by the effect to ginkgo starch and ginkgo albumen of amylase and protease, improve the yield of gingko thick juice and the content of soluble solid, the active ingredient of ginkgo is transferred in the juice, kept the color and the nutritive value of ginkgo raw material.Enzyme-added mode adopts amylase and protease to add simultaneously, has shortened the time of enzyme reaction, and reaction end is easy to control.The enzymolysis terminal point is controlled by adjusting reaction time, makes gingko thick juice have suitable viscosity and preferable suspension stability, and soluble solid content is 5.5
0More than the Brix, viscosity is at 0.85-1.4mPs, and suspension stability is more than 1.0.Nut fruits food contains nutritional labelings such as starch, albumen, unrighted acid, vitamin and trace element mostly, has good trophism and special physiological function.Ginkgo contains some important nutrients such as selenium, can prevent multiple disease.
The specific embodiment
Embodiment 1
The above-mentioned process route of by specification prepares gingko thick juice, enzyme digestion reaction technology: 60 ℃ of reaction temperatures, and pH7.0, warm type AMS in 0.25%, 0.25%Alcalase protease, the enzyme reaction time is 75 minutes, soluble solid content is 6.5
0Brix, fruit juice yield 70%, turbidity 601NTU, viscosity 0.967mPs, suspension stability 1.324.The fruit juice color stability and all good gingko thick juice of suspension stability that obtain by above-mentioned technology.Middle warm type AMS is homemade enzyme, and Alcalase2.4L protease is provided by NOVO company.
Embodiment 2
Enzyme digestion reaction technology: 55 ℃ of reaction temperatures, pH7.0, warm type AMS in 0.20%, 0.30%Alcalase protease, the enzyme reaction time is 60 minutes, soluble solid content is 6.3
0Brix, fruit juice yield 69%, turbidity 584NTU, viscosity 0.958mPs, suspension stability 1.294.The fruit juice color stability and all good gingko thick juice of suspension stability that obtain by above-mentioned technology.All the other operations are with embodiment 1.
Embodiment 3
Enzyme digestion reaction technology: 65 ℃ of reaction temperatures, pH7.0, warm type AMS in 0.30%, 0.20%Alcalase protease, the enzyme reaction time is 90 minutes, soluble solid content is 6.7
0Brix, fruit juice yield 71%, turbidity 604NTU, viscosity 0.978mPs, suspension stability 1.324.The fruit juice color stability and all good gingko thick juice of suspension stability that obtain by above-mentioned technology.All the other operations are with embodiment 1.
Claims (4)
1. the method for a preparing gingko thick juice using enzyme engineering technology, it is characterized in that: be raw material with the gingko seeds, through shell ginkgo kernel, get the ginkgo slurry through peeling, making beating, glue mill, homogeneous operation again, then through gelatinization, enzyme digestion reaction, the enzyme that goes out, after centrifugal juice, get the gingko thick juice finished product through homogeneous, the degassing, sterilization and can again; Described enzyme digestion reaction: applying composite enzyme is that liquefaction technology carries out enzyme digestion reaction, add amylase and protease simultaneously in the ginkgo slurry after gelatinization, the enzyme addition is respectively with the weight percent meter of ginkgo kernel: amylase 0.20%～0.30%, proteinase-10 .20%～0.30%, hydrolysis temperature is 55～65 ℃, by adjusting reaction time control enzymolysis terminal point, the enzyme digestion reaction time is 60～90 minutes, used amylase is middle warm type AMS, and used protease is Alcalase protease.
2. method according to claim 1 is characterized in that the peeling operation of described ginkgo kernel, and ginkgo kernel is put into water, is warmed to 95～100 ℃, keeps 10～15 minutes, then with hot water injection's peeling of 40～45 ℃.
3. method according to claim 1 is characterized in that the gelatinization operation that described ginkgo is starched, and keeps 10-30 minute at 85～95 ℃.
4. method according to claim 1 is characterized in that the sterilization process of described gingko thick juice, adopts the method for ultra high temperature short time sterilization, control 135～140 ℃ of maintenances 5～15 seconds.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101156703B (en) * | 2007-11-16 | 2010-06-02 | 江南大学 | A method for preparing water-solubility ginkgo powder |
| CN101643767B (en) * | 2009-09-11 | 2011-10-19 | 新疆农业大学 | Method for preparing almond peptide from almond dregs |
| CN103005591B (en) * | 2012-12-10 | 2015-05-13 | 山东轻工业学院 | Ginkgo and wheat germ beverage and preparation method thereof |
| CN104397790A (en) * | 2014-10-30 | 2015-03-11 | 徐州工程学院 | Selenium-enriched shiitake mushroom functional composite beverage |
| CN106579235A (en) * | 2016-11-07 | 2017-04-26 | 王福丽 | Ginkgo functional food and preparation method thereof |
| CN108419979B (en) * | 2018-03-22 | 2021-07-27 | 江南大学 | Method for improving stability of vegetable protein beverage with high protein and high starch content |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092624A (en) * | 1993-03-15 | 1994-09-28 | 泰兴市银杏制品厂 | Natural ginkgo juice beverage and processing technology thereof |
| CN1097570A (en) * | 1993-07-17 | 1995-01-25 | 扬州华仪食品有限公司 | gingko juice and preparation method thereof |
| US5895652A (en) * | 1996-07-29 | 1999-04-20 | Longevity Institute International | Method of metabolic adjuvanation and cellular repair |
| CN1513370A (en) * | 2003-08-15 | 2004-07-21 | 葛成林 | Ginkgo drink and its prodn. method |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1092624A (en) * | 1993-03-15 | 1994-09-28 | 泰兴市银杏制品厂 | Natural ginkgo juice beverage and processing technology thereof |
| CN1097570A (en) * | 1993-07-17 | 1995-01-25 | 扬州华仪食品有限公司 | gingko juice and preparation method thereof |
| US5895652A (en) * | 1996-07-29 | 1999-04-20 | Longevity Institute International | Method of metabolic adjuvanation and cellular repair |
| CN1513370A (en) * | 2003-08-15 | 2004-07-21 | 葛成林 | Ginkgo drink and its prodn. method |
Non-Patent Citations (1)
| Title |
|---|
| 酶法制备混浊银杏饮料 田怀香，食品工业科技 2002 * |
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