CN100401926C - Guava processing method - Google Patents
Guava processing method Download PDFInfo
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- CN100401926C CN100401926C CNB2006100328810A CN200610032881A CN100401926C CN 100401926 C CN100401926 C CN 100401926C CN B2006100328810 A CNB2006100328810 A CN B2006100328810A CN 200610032881 A CN200610032881 A CN 200610032881A CN 100401926 C CN100401926 C CN 100401926C
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- guava
- ultrafiltration
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- juice beverage
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Abstract
The present invention belongs to the field of food processing, which provides a guava processing method. The method comprises the following technological steps: guavas are crushed, ground into slurry and filtered; a sheet frame filter is used for filtration and ultrafiltration; sucrose, sweetening agents, citric acid and essence are added to the ultrafiltration filtrate for preparation; the prepared mixture is sterilized at high temperature to prepare the guava juice beverage; the ultrafiltration trapped fluid is processed by vacuum concentration, spray drying or freeze-drying to obtain guava polysaccharide. The method improves the clarity of the guava juice beverage, increases the comprehensive utilization rate of guava raw materials, and enhances the economic benefit of production enterprises of the guava juice beverage.
Description
Technical field
The invention belongs to food processing field, particularly a kind of method of utilizing hyperfiltration technique processing guava.
Background technology
Guava is a kind of fruit with flavour, and its fruit juice class beverage is popular to people deeply.Polysaccharide, protein substance content enrich in the guava, have good blood sugar decreasing effect.But, influence the clarity of crushing juice rate and product because a large amount of existence of polysaccharose substance in the guava cause fruit juice viscosity big.All be as the harmful material of product quality is removed in the Fructus psidii guajavae immaturus juice manufacturing technique in the past with these macromolecular polysaccharides, protein-based goods and materials, fail the guava polysaccharide as a kind of functional components in addition integrated application useful to human body, until now, Shang Weiyou utilizes guava fruit to extract the report that separates the guava coarse polysaccharide with function of blood sugar reduction.The production technology of present guava beverage: (1) multiple times of filtration is got juice technology: the characteristics that adopt this technology producer are that production process does not add pectase, but adopt the mode of multiple times of filtration to clarify.Different manufacturers is slightly variant at aspects such as pulping process, filter just, employing fruit juice filter press filter-pressing process.(2) enzyme-added extraction process: adopt this technology producer to utilize pectase, reduce the viscosity of guava juice, improve the crushing juice rate of guava.Two kinds of guava beverage production process all fail the guava polysaccharide to be proposed as functional components and utilize.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, the object of the present invention is to provide the processing method of a kind of guava.The present invention utilizes guava fruit extraction separation to have the guava coarse polysaccharide of function of blood sugar reduction and produce the guava juice beverage, this method helps to improve the clarity of guava juice beverage, increase the comprehensive utilization ratio of guava raw material, improve the economic benefit of guava beverage manufacturing enterprise.
The present invention utilizes hyperfiltration technique that macromolecular polysaccharide in the guava juice and protein retention are got off, and through obtaining having the guava coarse polysaccharide of function of blood sugar reduction after concentrated and the drying, utilizes this thick polysaccharide can further produce health-caring product capable of reducing blood sugar or medicine; Another part product guava juice can be used for producing high-quality guava juice beverage.
Purpose of the present invention is achieved through the following technical solutions: the processing method of described guava, with guava fragmentation, defibrination, filtration, the guava extract, the guava extract carried out plate-frame filtering after, carry out ultra-filtration and separation again, obtain ultrafiltration filtered solution and ultrafiltration trapped fluid; After the ultrafiltration trapped fluid concentrated through vacuum, concentrate was again through obtaining guava coarse polysaccharide after spray-drying or the freeze drying processing.
In order to realize the present invention preferably, it is the ultrafiltration apparatus of 5～20KDa that molecular cut off is adopted in described ultrafiltration.Described ultrafiltration trapped fluid concentrates through vacuum, to the concentrate volume be vacuum concentrate front volume about 1/5.
Described guava defibrination process: add 2～3 times of weight water in the Fructus psidii guajavae immaturus grain after the fragmentation, wear into pulp; Adopt filter press press filtration or filter centrifugal to filter levigate guava pulp, get the guava extract; Described guava filter process: adopt filter press press filtration or filter centrifugal to filter.
In order to realize the present invention better, in the ultrafiltration filtered solution, add entry, sweetener, citric acid and guava essence, to allocate, the filtered solution heat sterilization after the allotment makes the guava juice beverage.
Wherein the addition of water is about 1 times of weight of ultrafiltration filtered solution, the sugariness that the addition of sweetener makes the guava juice beverage sweetness be equivalent to 9～11% sucrose solution is advisable, the addition of citric acid is 0.05～0.07% of a guava juice beverage weight, the addition of guava essence is about 0.01% of guava juice beverage weight, and must meet the acidic beverages bactericidal formula heat time heating time; Described sweetener comprises other sweeteners such as sucrose, Sucralose, albumen sugar or honey element; Described water is the water through husky and activated carbon filtration.
The present invention compares with prior art, have following advantage and beneficial effect: the present invention directly grafting advances the production technology of present guava beverage, can effectively improve the clarity of guava juice beverage, can increase the comprehensive utilization ratio of guava raw material again, improve the economic benefit of guava beverage manufacturing enterprise.Adopt hyperfiltration technique to isolate guava coarse polysaccharide, utilize this polysaccharide to can be made into hypoglycemic products such as capsule, provide the diabetes patient to use with function of blood sugar reduction.Filtered solution can be used in produces the guava juice beverage, and the guava beverage products clarity of this explained hereafter is better than existing product, and the local flavor of beverage is had no adverse effects.
After testing, the various compositions such as the table 1 of the guava coarse polysaccharide of gained of the present invention.
The composition detection result of table 1 guava coarse polysaccharide
Get 10 rats (50 of male Wistar rats at random, body weight 258～275 grams, provide by Nanfang Medical Univ's Experimental Animal Center) as the normal control group, all the other 40 rats are under normal circumstances weighed, be divided into diabetic model group, guava polysaccharide group, non-polysaccharide group, each group gives physiological saline, guava coarse polysaccharide (10.0g/Kg), non-polysaccharide dry powder (10.0g/Kg) respectively, wherein non-polysaccharide dry powder adopts the method for admixing feed to feed, and other medicines all adopt irritates the method administration of feeding.Every day twice, each 5ml, the totally 21 days course of treatment, fasting was 12 hours in the 22nd day, got blood examination and surveyed blood sugar.Hypoglycemic result of the test sees Table 2.
The zoopery result of table 2 guava polysaccharide
Hypoglycemic experimental result shows: hypoglycemic polysaccharide group is being taken the guava polysaccharide after three weeks, and blood glucose value is starkly lower than model group and non-polysaccharide group (P＜0.01), and prompting guava polysaccharide has the effect that reduces alloxan diabetes rats blood sugar.The testing result of urea nitrogen shows: no significant difference (P＞0.05) between each group.Beneficial effect of the present invention has further been verified in hypoglycemic experiment.
Description of drawings
Fig. 1 is a process chart of the present invention.
The specific embodiment
Below in conjunction with embodiment and accompanying drawing, the present invention is described in further detail.
Embodiment 1
As shown in Figure 1, guava processing method of the present invention is as follows:
A) fragmentation of guava: 100Kg is cut into small pieces with guava fruit, breaks into particle with the stainless steel beating crusher.
B) defibrination of guava: add the water of 200Kg in the Fructus psidii guajavae immaturus grain of smashing, adopt colloid mill to wear into pulp, obtain 300Kg guava pulp through husky and activated carbon filtration.
C) filtration of guava pulp: levigate guava pulp is filtered with the fruit juice filter press, get the green guava extract of 250Kg light gray.
D) filtration of guava extract: adopt flame filter press that the guava extract is filtered, remove insoluble solid wherein.
E) ultrafiltration: the employing molecular cut off is that the ultrafiltration apparatus of 10KDa or 20KDa carries out ultra-filtration and separation to the guava extract, to filtered solution 200L, in trapped fluid, replenish pure water 50L, ultrafiltration once more, obtain secondary filtered solution 50L, merge the two times of ultrafiltration filtered solution, altogether filtered solution 250L, trapped fluid 50L.
F) in 250L ultrafiltration filtered solution, add entry (through the water of husky and activated carbon filtration), sucrose, Sucralose, citric acid, (weight ratio of each component is essence: water: filtered solution: sucrose: Sucralose: citric acid=50: 50: 4: 0.01: 0.06), allocate, the addition of sweetener is to guarantee that beverage sweetness is equivalent to 9～11% sweetness and is advisable, filtered solution after the allotment adopts 121 ℃, the 8min heat sterilization, meet the acidic beverages bactericidal formula heat time heating time, make guava juice beverage 500L.
G) the 50L trapped fluid is concentrated (60 ℃～70 ℃ of vacuum 0.09Mpa, temperature) through vacuum, the 50L trapped fluid is concentrated into 10L, and the concentrate after vacuum is concentrated carries out spray-drying, obtains guava coarse polysaccharide powder 2150g.
Embodiment 2
A) fragmentation of guava: 5Kg is cut into small pieces with guava fruit, breaks into particle with food processor.
B) defibrination of guava: add the water of 15L in the Fructus psidii guajavae immaturus grain of smashing, adopt colloid mill to wear into pulp, obtain 20L guava pulp through husky and activated carbon filtration.
C) filtration of guava pulp: levigate guava pulp is filtered with filter centrifugal, get the green guava extract of 17L light gray.
D) the employing flame filter press of guava extract filters: adopt flame filter press that the guava extract is filtered, remove insoluble solid wherein.
E) ultrafiltration: the employing molecular cut off is that the ultrafiltration apparatus of 5KDa carries out ultra-filtration and separation to the guava extract, to filtered solution 12L, replenishes pure water 5L in trapped fluid, ultrafiltration once more obtains secondary filtered solution 8L, merges the two times of ultrafiltration filtered solution, altogether filtered solution 20L, trapped fluid 2L.
F) in 20L ultrafiltration filtered solution, add entry (through the water of husky and activated carbon filtration), sucrose, (weight ratio of each component is citric acid: water: filtered solution: sucrose: citric acid=50: 50: 10: 0.07), and guava essence (addition be guava juice beverage weight 0.01%), allocate, filtered solution after the allotment adopts 121 ℃, the 8min heat sterilization makes guava juice beverage 40L.
G) the 2L trapped fluid is concentrated (60 ℃～70 ℃ of vacuum 0.09Mpa, temperature) through vacuum, the 2L trapped fluid is concentrated into 0.4L, obtains guava coarse polysaccharide powder 93.7g through vacuum freeze drying.
Embodiment 3
Press operation among the embodiment 2,10L water, Sucralose 3.5g (addition of Sucralose guarantees that beverage sweetness is equivalent to the sugariness of 9～11% sucrose), citric acid 0.01kg will be added among the ultrafiltration filtered solution 10L that make, its addition is 0.05% of a guava juice beverage weight, and (the guava essence addition is 0.01% of a guava juice beverage weight to guava essence 0.002kg.) allocate, the filtered solution after the allotment adopts 121 ℃, and the 8min heat sterilization makes guava juice beverage 20L.
Other steps are identical with embodiment 2.
Claims (6)
1. the processing method of a guava, with guava fragmentation, defibrination, filtration, the guava extract, it is characterized in that, the guava extract is carried out plate-frame filtering after, carry out ultra-filtration and separation again, obtain ultrafiltration filtered solution and ultrafiltration trapped fluid; After the ultrafiltration trapped fluid concentrated through vacuum, concentrate was again through obtaining guava coarse polysaccharide after spray-drying or the freeze drying processing; Described guava defibrination process: add 2～3 times of weight water in the Fructus psidii guajavae immaturus grain after the fragmentation, wear into pulp; Adopt filter press press filtration or filter centrifugal to filter levigate guava pulp, get the guava extract; It is the ultrafiltration apparatus of 10～20KDa that molecular cut off is adopted in described ultrafiltration.
2. the processing method of guava according to claim 1 is characterized in that, after described ultrafiltration trapped fluid concentrates through vacuum, to the concentrate volume be vacuum concentrate front volume 1/5.
3. the processing method of guava according to claim 1 is characterized in that, adds entry, sweetener, citric acid and guava essence in the ultrafiltration filtered solution, allocates, and the ultrafiltration filtered solution heat sterilization after the allotment makes the guava juice beverage.
4. the processing method of guava according to claim 3, it is characterized in that, the addition of described water is 1 times of weight of ultrafiltration filtered solution, the addition of sweetener makes the guava juice beverage sweetness be equivalent to the sugariness of 9～11% sucrose solution, the addition of citric acid is 0.05～0.07% of a guava juice beverage weight, and the addition of guava essence is 0.01% of a guava juice beverage weight.
5. the processing method of guava according to claim 3 is characterized in that, described sweetener comprises sucrose, Sucralose, albumen sugar or honey element.
6. according to the processing method of claim 1 or 3 described guavas, it is characterized in that described water is the water through husky and activated carbon filtration.
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| CNB2006100328810A CN100401926C (en) | 2006-01-13 | 2006-01-13 | Guava processing method |
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| CNB2006100328810A CN100401926C (en) | 2006-01-13 | 2006-01-13 | Guava processing method |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433350B (en) * | 2008-11-24 | 2012-08-08 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing clear transparent guava raw juice |
| CN103169025B (en) * | 2013-03-15 | 2014-11-05 | 叶阿彬 | Guava fruit tablet and preparation method thereof |
| CN103719980A (en) * | 2013-12-16 | 2014-04-16 | 彭聪 | Method for producing guava fruit pulp beverage |
| CN104351884A (en) * | 2014-10-19 | 2015-02-18 | 杨燕 | Preparation method of guava juice |
| CN104861080A (en) * | 2015-05-06 | 2015-08-26 | 广东药学院 | Polysaccharide in guava and preparation method and application thereof |
| CN116396408B (en) * | 2023-03-30 | 2024-07-09 | 华南农业大学 | Guava polysaccharide preparation method, polysaccharide and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88101235A (en) * | 1988-03-12 | 1988-09-28 | 赵元藩 | A kind of preparation method of pomegranate drink |
| CN1053534A (en) * | 1990-01-23 | 1991-08-07 | 海南省地方国营海口罐头厂 | The preparation method of natural beverage of rose and pomegranate juice |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN88101235A (en) * | 1988-03-12 | 1988-09-28 | 赵元藩 | A kind of preparation method of pomegranate drink |
| CN1053534A (en) * | 1990-01-23 | 1991-08-07 | 海南省地方国营海口罐头厂 | The preparation method of natural beverage of rose and pomegranate juice |
Non-Patent Citations (6)
| Title |
|---|
| 番石榴汁和番石榴粉加工工艺的优化. CHETAN，A。CHOPD等.热带农业工程，第2期. 2003 |
| 番石榴汁和番石榴粉加工工艺的优化. CHETAN，A。CHOPD等.热带农业工程，第2期. 2003 * |
| 超滤技术在羊栖菜粗多糖提取工艺中的应用. 过菲，许时婴，林之川.食品工业科技，第10期. 2002 |
| 超滤技术在羊栖菜粗多糖提取工艺中的应用. 过菲，许时婴，林之川.食品工业科技，第10期. 2002 * |
| 超滤膜技术在多糖提取方面的应用. 胡亚芹，曹杨.生物技术通讯，第16卷第2期. 2005 |
| 超滤膜技术在多糖提取方面的应用. 胡亚芹，曹杨.生物技术通讯，第16卷第2期. 2005 * |
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