CN101044917A - Method for removing bitter taste from green plum by using biological technique - Google Patents
Method for removing bitter taste from green plum by using biological technique Download PDFInfo
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- CN101044917A CN101044917A CNA2007100278125A CN200710027812A CN101044917A CN 101044917 A CN101044917 A CN 101044917A CN A2007100278125 A CNA2007100278125 A CN A2007100278125A CN 200710027812 A CN200710027812 A CN 200710027812A CN 101044917 A CN101044917 A CN 101044917A
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- green plum
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Abstract
A process for removing bitter taste from green plum juice by biologic technique includes such steps as carefully choosing fresh green plum, washing, scalding, beating, adding acetyllyase, lemon A cyclolactone dehydrogenase and amygdalase, enzymolyzing for removing bitter taste, deactivating enzyme, filtering, centrifugal separation, high-temp sterilizing, and aseptic packing.
Description
Technical field
The present invention relates to foods processing technique, particularly relates to the deep process technology of dark-plum juice.
Background technology
Green plum claims smoked plum, fruit plum etc. again, is a kind of resource of medicine-food two-purpose, has plurality of health care functions.By its dark-plum juice of making owing to bitter taste is difficult to accept, local flavor encapsulation method or bitter taste investment have been adopted for the bitter taste that overcomes dark-plum juice in the prior art, as Sun Yizhang (1999, the practical engineering in rural area, the making of Greengage beverage) just introduced green plum has been squeezed the juice the back by dark-plum juice mass number 1 to 1 adding sugarcane chaff, heating for dissolving can through blanching stoning making beating.Complex process.
Summary of the invention
Purpose of the present invention: the method that provides a kind of biotechnology to make the dark-plum juice debitterize, this method help removing the original bitter taste of dark-plum juice, make good quality of product, meet national related food sanitary standard.
Biotechnology provided by the invention makes the method for dark-plum juice debitterize, comprises the selecting of fresh green plum raw material, cleaning, blanching, making beating, debittering by enzymatic hydrolysis processing, blunt enzyme, filtration, centrifugation, high-temperature short-time sterilization, aseptic packaging operation.It is characterized in that to select, clean green plum in 98 ℃-100 ℃ blanching 3-5 minute,, make product in process, keep original color and luster to suppress the polyphenol oxidase activity in the pulp.Pull an oar with beater then; the green plum pulp should in time carry out the complex enzyme zymohydrolysis debitterize to be handled; debitterize carries out at enzymatic vessel; do not add the acetyl group lyases and each 0.03%-0.05% of lemon A cyclic lactone dehydrogenase, amygdalase 0.05%-0.07% carry out the complex enzyme zymohydrolysis debitterize by pulp quality score; hydrolysis temperature: 40 ℃-45 ℃, enzymolysis time: 1.5-2.5 hour.Bitter substance is descended more than 80% (CN-(hydrogen cyanide radical ion) residual quantity is below the 1mg/kg).Fruit juice behind the enzymolysis heats blunt enzyme, and temperature is controlled at 90 ℃-95 ℃, time 1.5-2 minute.Filter with 150-250 order filter cloth then, the big molecule suspended material in centrifugation (5000-7000r/min) green plum juice, green plum juice passes through high-temperature instantaneous sterilization, aseptic packaging again, is product.Product should meet enterprise-quality standard and national food hygienic standard.
Above-mentioned enzymolysis processing can be carried out in enzymatic vessel, and centrifugation is handled and carried out in high-speed centrifuge, and high-temperature instantaneous sterilization is handled and carried out in the high-temperature short-time sterilization device, and aseptic packaging is handled and carried out in sterile packaging machine.
Applied Biotechnology removes the original bitter taste of dark-plum juice in the green plum juice processing technology, compare with traditional local flavor encapsulation method, bitter taste investment, have following advantages: 1. one step of biotechnology debitterize finishes, replace conventional method and need add local flavor things such as sweetener or embedding medium etc., reduce the use amount of additive, reduced production cost.2. improved the local flavor of dark-plum juice well, kept the content of other active principles again, the loss of local flavor and nutriment is less, has improved the fruit juice quality.
The specific embodiment
Embodiment:
Select the fresh green plum of no bad change, no disease and pest for use.Green plum cleans back blanching 3 minutes in boiling water, pulls an oar with beater then.The green plum pulp promptly carries out debittering by enzymatic hydrolysis to be handled, and debitterize carries out at enzymatic vessel, by the score of pulp quality do not add acetyl group lyases and lemon A cyclic lactone dehydrogenase each 0.03%, amygdalase 0.05%, hydrolysis temperature: 40 ℃, enzymolysis time: 1.5 hours.Make bitter substance decline 80% (CN-(hydrogen cyanide radical ion) residual quantity is below 1mg/kg).Fruit juice behind the enzymolysis heats blunt enzyme, and temperature is controlled at 95 ℃, 1.5 minutes time.Filter with 200 order filter clothes then, the 6000r/min centrifugation, again through 110 ℃, 10 seconds high-temperature instantaneous sterilization, aseptic packaging are product.
Claims (2)
1, utilize biotechnology to make the method for dark-plum juice debitterize, comprise the selecting of fresh green plum raw material, cleaning, blanching, making beating, debitterize processing, filtration, centrifugation, high-temperature short-time sterilization, aseptic packaging operation, it is characterized in that to select, clean green plum in 98 ℃-100 ℃ blanching 3-5 minute, to suppress the polyphenol oxidase activity in the pulp, make product in process, keep original color and luster; Pull an oar with beater then, the green plum pulp should in time carry out the complex enzyme zymohydrolysis debitterize to be handled, debitterize carries out at enzymatic vessel, do not add acetyl group lyases and each 0.03%-0.05% of lemon A cyclic lactone dehydrogenase, amygdalase 0.05%-0.07% by the score of pulp quality, hydrolysis temperature: 40 ℃-45 ℃, enzymolysis time: 1.5-2.5 hour; Bitter substance is descended more than 80% (CN-(hydrogen cyanide radical ion) residual quantity is below the 1mg/kg); Fruit juice behind the enzymolysis heats blunt enzyme, and temperature is controlled at 90 ℃-95 ℃, time 1.5-2 minute; Filter with 150-250 order filter cloth then, the big molecule suspended material in centrifugation (5000-7000r/min) green plum juice, green plum juice passes through high-temperature instantaneous sterilization, aseptic packaging again, is product.
2, the method for utilizing biotechnology to make the dark-plum juice debitterize according to claim 1, it is characterized in that described green plum cleans back blanching 3 minutes in boiling water, pull an oar with beater then, the green plum pulp promptly carries out debittering by enzymatic hydrolysis to be handled, by pulp quality score do not add acetyl group lyases and lemon A cyclic lactone dehydrogenase each 0.03%, amygdalase 0.05%, hydrolysis temperature: 40 ℃, enzymolysis time: 1.5 hours; Fruit juice behind the enzymolysis heats blunt enzyme, and temperature is controlled at 95 ℃, 1.5 minutes time; Filter with 200 order filter clothes then, the 6000r/min centrifugation, again through 110 ℃, 10 seconds high-temperature instantaneous sterilization, aseptic packaging are product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100278125A CN101044917A (en) | 2007-04-30 | 2007-04-30 | Method for removing bitter taste from green plum by using biological technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100278125A CN101044917A (en) | 2007-04-30 | 2007-04-30 | Method for removing bitter taste from green plum by using biological technique |
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| Publication Number | Publication Date |
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| CN101044917A true CN101044917A (en) | 2007-10-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CNA2007100278125A Pending CN101044917A (en) | 2007-04-30 | 2007-04-30 | Method for removing bitter taste from green plum by using biological technique |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652252A (en) * | 2013-12-03 | 2014-03-26 | 云南大理洱宝实业有限公司 | Flower plum and preparation method thereof |
| CN107325955B (en) * | 2017-08-09 | 2020-12-29 | 湖北工业大学 | Pretreatment method for reducing amygdalin in green plum vinegar |
| CN112617068A (en) * | 2020-12-29 | 2021-04-09 | 马边华兴贸易有限责任公司 | Freshly squeezed green plum beverage and preparation process thereof |
-
2007
- 2007-04-30 CN CNA2007100278125A patent/CN101044917A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652252A (en) * | 2013-12-03 | 2014-03-26 | 云南大理洱宝实业有限公司 | Flower plum and preparation method thereof |
| CN103652252B (en) * | 2013-12-03 | 2015-01-14 | 云南大理洱宝实业有限公司 | Flower plum and preparation method thereof |
| CN107325955B (en) * | 2017-08-09 | 2020-12-29 | 湖北工业大学 | Pretreatment method for reducing amygdalin in green plum vinegar |
| CN112617068A (en) * | 2020-12-29 | 2021-04-09 | 马边华兴贸易有限责任公司 | Freshly squeezed green plum beverage and preparation process thereof |
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