CN101473936A - Method for preparing melon tree extract - Google Patents
Method for preparing melon tree extract Download PDFInfo
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- CN101473936A CN101473936A CNA2009100012667A CN200910001266A CN101473936A CN 101473936 A CN101473936 A CN 101473936A CN A2009100012667 A CNA2009100012667 A CN A2009100012667A CN 200910001266 A CN200910001266 A CN 200910001266A CN 101473936 A CN101473936 A CN 101473936A
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Abstract
The invention discloses a method for preparing papaya extract by the technology of biological enzyme and the application. The method comprises the following steps sequentially: peel and seeds of a fresh and mature papaya are removed, water is added, then the papaya is smashed for enzymatic hydrolysis and then enzymatic inactivation; clear solution is separated by centrifugalization; the clear solution is hyperfiltrated by a filterable membrane; filtrate is collected, thereby obtaining the concentrated solution of the papaya extract. The extracting method is simple, safe, pollution-free, high in yield and low in cost; and the obtained concentrated solution is rich in active material, such as micromolecule polypeptide, amino acid, cellulose, amylose, trace element and the like, and is applicable to being prepared into high-end beverage.
Description
Technical field
The present invention relates to a kind of preparation method of melon tree extract.
Background technology
Papaya is a kind of nutritive value utmost point and wholesome fruit, and in the healthy food ranking list of The World Health Organization's release in 2007, papaya becomes " the new champion " of fruit series with its rich nutrient contents, good health care function.
Papaya fruit is nutritious, meat is sweet, have " the good fruit in the south of the Five Ridges " laudatory title.It is rich in multivitamin, particularly vitamin A and vitamin C.Vitamin A content is higher 20 times than pineapple; Containing vitamin 50mg in every 100g fruit juice, is 48 times of apple.Papaya is rich in 17 kinds with multiple nutritional components such as upper amino acid and carbohydrate, protein, crude fibres, and element and beta carotene such as calcium, iron, phosphorus, sodium, potassium, magnesium, every 100g pawpaw fresh fruit contains lysine 34mg, valine 28mg, isoleucine 34mg, oleanolic acid 70mg, protein 0.45g, total reducing sugar 6.8g, pectin 9.5mg, Ca24.9mg, P6.04mg, Fe4.53mg.Contain carpaine, papain and a large amount of organic acid (malic acid, tartaric acid, citric acid) and catalase, polyphenol oxidase, tannin, pectin etc. in addition.Can regulate the human acid-base balance, have antitumaous effect.
Though papaya is nutritious comprehensively, not anti-storage, processing back mouthfeel variation, nutrition leak.Therefore up to the present papaya does not obtain better development in the deep processing on aspect the food.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of melon tree extract, preparation is simple, and the melon tree extract concentrate by enzymolysis obtains has not only kept the nutritional labeling of papaya significantly, and make the softer delicate fragrance of its taste.
For solving the problems of the technologies described above, technical scheme provided by the present invention is: a kind of preparation method of melon tree extract, and this method is made up of following process successively:
(1) papaya is removed seed, clean, add the water of 3 times of weight, smash to pieces with mixer;
(2) the pH value difference according to the papaya slurries adds corresponding biology enzyme:
1. the pH value is 3.0～4.0 o'clock, adds pectase 750u/g papaya;
2. the pH value is 4.5～5.5 o'clock, adds cellulase 500u/g papaya;
3. the pH value is 8.0～9.0 o'clock, adds carbohydrase 150u/g papaya or protease 4000u/g papaya;
Stir evenly, it is constant to keep the pH value, 30～50 ℃ condition enzymolysis 2～8 hours; Enzymolysis finishes back heat temperature raising to 100 ℃, is incubated 5～15 minutes and carries out enzyme-deactivating, is cooled to room temperature;
(3) carry out Separation of Solid and Liquid, remove the papaya residue, collect filtered fluid, centrifugal with centrifuge, remove remaining residue, collect clear liquid;
(4) adjust pH to 6.0～7.0, filter liquor is collected in ultrafiltration, promptly gets the melon tree extract concentrate.
What adjust pH was used in the described step (4) is hydrochloric acid, phosphoric acid, citric acid, sulfuric acid, NaOH, calcium hydroxide, potassium hydroxide, sodium acid carbonate or ammoniacal liquor.
In the described step (4), it is the milipore filter of 3～100KD that ultrafiltration adopts molecule to hold back.
The advantage that the present invention has: this extract is mainly used on the beverage, contains bioactivators such as polysaccharide, polypeptide, free amino acid according to the extract that detects gained, has the immunity of raising, effect such as anti-oxidant.
The present invention is by carrying out enzyme hydrolysis to papaya, macromolecular substances is hydrolyzed into small-molecule substance, holding back with molecule then is that the milipore filter of 3～30KD carries out ultrafiltration, can obtain various micromolecule polypeptides, amino acid, cellulose, micromolecular polysaccharide, micro-isoreactivity material by Fractional Collections.This method has following advantage:
1, do not add reagent fermentation, papaya directly extracts the papaya active material through production technologies such as enzymolysis, the tool safety non-pollution, less put into production equipment, reduce advantages such as production link.
2, enzyme hydrolysis papaya slurries adopt extraction, the centrifugal acquisition supernatant of residue, production technologies such as ultrafiltration, and hydrolysis is complete, can remove foreigh protein removing and big molecular impurity, reach good separating effect.
3, adopt enzymolysis, extraction, the centrifugal acquisition supernatant of residue, production technologies such as ultrafiltration, advantage be shorten greatly in production stage, cycle, yield improves, production cost reduces, production environment requires to reduce, easy and simple to handle, reduced product and be subjected to microbial contamination, rotten chance.
4, papaya has a large amount of pectin, and water insoluble, wherein contains a lot of nutriments, utilizes enzyme incision technology, and big molecule is cut into small-molecule substance, makes it soluble in water, reduces the loss of nutrition when filtering.And finished product (melon tree extract beverage) appearance character is clear liquid, easilier accepted by market and consumer.
5, preparation is simple, and raw material is easy to get, the reaction condition gentleness, and the yield height, good stability, and also the cycle is short, and also very low to preparation equipment and place requirement, be suitable for large-scale industrial production.
The specific embodiment:
Below by specific embodiment the present invention is described in further detail.
Embodiment 1
Get the papaya of the fresh maturation of 3150g, remove the 2450g that weighs behind the seed, add water 7.4L by 1:3, smash to pieces with mixer, be heated to 42～45 ℃, transfer pH to 3.8 with HCl or the sulfuric acid of 0.1mol/L, press the usage ratio of pectase 750u/g papaya, the pectase that adds 1,840,000 units after stirring evenly, is kept the condition hydrolysis 3 hours of pH3.5～4.0,42 ℃～45 ℃.Enzymolysis finishes back heat temperature raising to 100 ℃, is incubated 10 minutes and carries out enzyme-deactivating, is cooled to below 30 ℃.Suction filtration gets supernatant 6.5L, and residue is centrifugal with centrifuge, collects supernatant and gets 0.5L, merge supernatant, 7.0L transfers pH to 6.8～7.0 with 1mol/L NaOH altogether, the standby filter membrane that molecule is held back to 100K carries out ultrafiltration, collects filter liquor and gets 6.5L, promptly gets the melon tree extract refined liquid.Detections such as polysaccharide, polypeptide, content, acidity are carried out in sampling, and are standby.
Embodiment 2
Get the papaya of the fresh maturation of 2150g, remove the 1677g that weighs behind the seed, add water 5.0L by 1:3, smash to pieces with mixer, be heated to 42～45 ℃, transfer pH to 8.0～9.0 with NaOH, KOH or the ammoniacal liquor of 1mol/L, press the usage ratio of carbohydrase 150u/g papaya, the carbohydrase that adds 250,000 units after stirring evenly, is kept pH8.0,42 ℃～45 ℃ condition hydrolysis 3 hours.Enzymolysis finishes back heat temperature raising to 100 ℃, is incubated 10 minutes and carries out enzyme-deactivating, is cooled to below 30 ℃.Suction filtration gets supernatant 4.4L, and residue is centrifugal with centrifuge, collects supernatant and gets 0.3L, merge supernatant, 4.7L transfers pH to 6.8～7.0 with 0.1mol/LHCl altogether, the standby filter membrane that molecule is held back to 100K carries out ultrafiltration, collects filter liquor and gets 4.4L, promptly gets the melon tree extract refined liquid.Detections such as polysaccharide, polypeptide, content, acidity are carried out in sampling, and are standby.
Embodiment 3
Get the papaya of the fresh maturation of 4550g, remove the 3549g that weighs behind the seed, add water 10.6L by 1:3, smash to pieces with mixer, be heated to 42～45 ℃, transfer pH to 4.5～5.5 with citric acid or the phosphoric acid of 0.1mol/L, press the usage ratio of cellulase 500u/g papaya, the cellulase that adds 1,780,000 units after stirring evenly, is kept pH4.5,42 ℃～45 ℃ condition hydrolysis 3 hours.Enzymolysis finishes back heat temperature raising to 100 ℃, is incubated 10 minutes and carries out enzyme-deactivating, is cooled to below 30 ℃.Suction filtration gets supernatant 9.3L, and residue is centrifugal with centrifuge, collects supernatant and gets 0.6L, merge supernatant, 9.9L transfers pH to 6.8～7.0 with 1mol/L NaOH altogether, the standby filter membrane that molecule is held back to 100K carries out ultrafiltration, collects filter liquor and gets 9.3L, promptly gets the melon tree extract refined liquid.Detections such as polysaccharide, polypeptide, content, acidity are carried out in sampling, and are standby.
Embodiment 4
Get the papaya of the fresh maturation of 6620g, remove the 5164g that weighs behind the seed, add water 15.5L by 1:3, smash to pieces with mixer, be heated to 42～45 ℃, transfer pH to 8.0～9.0 with calcium hydroxide or the sodium acid carbonate of 0.1mol/L, press the usage ratio of protease 4000u/g papaya, the trypsase that adds 2,065 ten thousand units after stirring evenly, is kept pH8.5,42 ℃～45 ℃ condition hydrolysis 3 hours.Enzymolysis finishes back heat temperature raising to 100 ℃, is incubated 10 minutes and carries out enzyme-deactivating, is cooled to below 30 ℃.Suction filtration gets supernatant 13.5L, residue is centrifugal with centrifuge, collect supernatant and get 0.7L, merge supernatant, 14.2L transfers pH to 6.8～7.0 with 0.1mol/L phosphoric acid or HCl altogether, and the standby filter membrane that molecule is held back to 100K carries out ultrafiltration, collect filter liquor and get 13.5L, promptly get the melon tree extract refined liquid.Detections such as polysaccharide, polypeptide, content, acidity are carried out in sampling, and are standby.
Assay:
1. polypeptide is differentiated: get this product 1ml, add ninhydrin solution number droplet, heating shows purple, illustrates that this product is for containing polypeptide solution.
2. protein is differentiated: get this product 1ml, add 20% sulfosalicylic acid solution 1ml, do not produce muddiness, illustrate that this product does not contain protein.
3. content of peptides: 2.61mg/ml (forint phenol method)
4. polyoses content: 3.45mg/ml (measuring) with phenol-sulfuric acid process
5.pH value is 6.71 (two appendix VIH of Chinese Pharmacopoeia version in 2005).
6. organoleptic detection
| Project | Requirement | Testing result |
| Tissue morphology | Be transparent, supernatant liquid | Qualified |
| Color and luster | Colourless or little yellow | Qualified |
| Smell, flavour | Have due smell of this product and flavour, free from extraneous odour | Qualified |
| Impurity | The visible exogenous impurity of no naked eyes | Qualified |
7. physics and chemistry detects
| Project | Index | Testing result |
| Soluble solid/(compound microcapsule)/(%) 〉= | 3.0 | Qualified |
| Total acid/(with citrometer)/(g/100ml)≤ | 0.2 | Qualified |
| Total arsenic/(in As)/(mg/L)≤ | 0.2 | Qualified |
| Tin a/ (Sn)/(mg/L)≤ | 200 | Qualified |
| Plumbous/(in Pb)/(mg/L)≤ | 0.05 | Qualified |
| Copper/(in Cu)/(mg/L)≤ | 5.0 | Qualified |
8. microorganism detection
| Project | Index | Testing result |
| Total plate count (cfu/mL)≤ | 100 | Qualified |
| Coliform (MPN/100mL)≤ | 3 | Qualified |
| Mould (cfu/mL)≤ | 10 | Qualified |
| Saccharomycete (cfu/mL)≤ | 10 | Qualified |
| Pathogenic bacteria (salmonella, Shigella, staphylococcus aureus) | Must not detect | Qualified |
Testing result shows that every index of pawpaw product is all qualified, and its mouthfeel is soft, and is nutritious, is a kind of green health drink.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, though the present invention discloses as above with preferred embodiment, yet be not in order to limit the present invention, any those skilled in the art, in not breaking away from the technical solution of the present invention scope, when the technology contents that can utilize above-mentioned announcement is made a little change or is modified to the equivalent embodiment of equivalent variations, in every case be the content that does not break away from technical solution of the present invention, according to technical spirit of the present invention to any simple modification that above embodiment did, equivalent variations and modification all still belong in the scope of technical solution of the present invention.
Claims (3)
1, a kind of preparation method of melon tree extract, this method is made up of following process successively:
(1) papaya is removed seed, clean, add the water of 3 times of weight, smash to pieces with mixer;
(2) the pH value difference according to the papaya slurries adds corresponding biology enzyme:
1. the pH value is 3.0～4.0 o'clock, adds pectase 750u/g papaya;
2. the pH value is 4.5～5.5 o'clock, adds cellulase 500u/g papaya;
3. the pH value is 8.0～9.0 o'clock, adds carbohydrase 150u/g papaya or protease 4000u/g papaya;
Stir evenly, it is constant to keep the pH value, 30～50 ℃ condition enzymolysis 2～8 hours; Enzymolysis finishes back heat temperature raising to 100 ℃, is incubated 5～15 minutes and carries out enzyme-deactivating, is cooled to room temperature;
(3) carry out Separation of Solid and Liquid, remove the papaya residue, collect filtered fluid, centrifugal with centrifuge, remove remaining residue, collect clear liquid;
(4) adjust pH to 6.0～7.0, filter liquor is collected in ultrafiltration, promptly gets the melon tree extract concentrate.
2, the preparation method of melon tree extract according to claim 1 is characterized in that: what adjust pH was used in the described step (4) is hydrochloric acid, phosphoric acid, citric acid, sulfuric acid, NaOH, calcium hydroxide, potassium hydroxide, sodium acid carbonate or ammoniacal liquor.
3, the preparation method of melon tree extract according to claim 1 is characterized in that: in the described step (4), it is the milipore filter of 3～100KD that ultrafiltration adopts molecule to hold back.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100012667A CN101473936B (en) | 2009-01-16 | 2009-01-16 | Preparation method of papaya extract |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2009100012667A CN101473936B (en) | 2009-01-16 | 2009-01-16 | Preparation method of papaya extract |
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| CN101473936A true CN101473936A (en) | 2009-07-08 |
| CN101473936B CN101473936B (en) | 2012-11-21 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077953A (en) * | 2010-11-12 | 2011-06-01 | 山东农业大学 | Method for hydrolyzing shine skin papayas into edible papayas |
| CN103284246A (en) * | 2013-06-18 | 2013-09-11 | 劳卓昌 | Method for preparing papaya beverage by quick fermentation |
| CN106819231A (en) * | 2017-03-02 | 2017-06-13 | 张诺 | A kind of production method of pawpaw Iron Guanyin |
| CN106857998A (en) * | 2017-03-02 | 2017-06-20 | 张诺 | A kind of production method of fragrance of osmanthus pawpaw Iron Guanyin |
| CN107475336A (en) * | 2017-08-09 | 2017-12-15 | 郝之奎 | A kind of preparation method of Papain peptide |
| CN108338097A (en) * | 2018-01-31 | 2018-07-31 | 东兰县安篓东二养殖场 | A kind of cultural method improving perch quality |
| CN108338098A (en) * | 2018-01-31 | 2018-07-31 | 东兰县安篓东二养殖场 | A kind of cultural method of selenium-rich bullhead |
| CN108464265A (en) * | 2018-01-31 | 2018-08-31 | 东兰县安篓东二养殖场 | A kind of pond grass carp cultural method improving yield |
| CN109806218A (en) * | 2019-03-25 | 2019-05-28 | 兰州理工大学 | A kind of sheep placenta polypeptide female facial mask liquid and preparation method thereof |
| CN113712189A (en) * | 2021-08-27 | 2021-11-30 | 南宁学院 | Bio-enzyme extraction process for pectin in peel of pawpaw |
Family Cites Families (2)
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| CN1267544C (en) * | 2002-12-25 | 2006-08-02 | 叶冲 | Brewing method for active papaya fruit wine |
| CN101248862B (en) * | 2008-03-26 | 2010-06-30 | 张均华 | Preparation method of melon tree powder |
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- 2009-01-16 CN CN2009100012667A patent/CN101473936B/en not_active Expired - Fee Related
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077953A (en) * | 2010-11-12 | 2011-06-01 | 山东农业大学 | Method for hydrolyzing shine skin papayas into edible papayas |
| CN102077953B (en) * | 2010-11-12 | 2012-10-17 | 山东农业大学 | A method of hydrolyzing light-skinned papaya into edible papaya |
| CN103284246A (en) * | 2013-06-18 | 2013-09-11 | 劳卓昌 | Method for preparing papaya beverage by quick fermentation |
| CN103284246B (en) * | 2013-06-18 | 2014-08-13 | 劳卓昌 | Method for preparing papaya beverage by quick fermentation |
| CN106819231A (en) * | 2017-03-02 | 2017-06-13 | 张诺 | A kind of production method of pawpaw Iron Guanyin |
| CN106857998A (en) * | 2017-03-02 | 2017-06-20 | 张诺 | A kind of production method of fragrance of osmanthus pawpaw Iron Guanyin |
| CN107475336A (en) * | 2017-08-09 | 2017-12-15 | 郝之奎 | A kind of preparation method of Papain peptide |
| CN108338097A (en) * | 2018-01-31 | 2018-07-31 | 东兰县安篓东二养殖场 | A kind of cultural method improving perch quality |
| CN108338098A (en) * | 2018-01-31 | 2018-07-31 | 东兰县安篓东二养殖场 | A kind of cultural method of selenium-rich bullhead |
| CN108464265A (en) * | 2018-01-31 | 2018-08-31 | 东兰县安篓东二养殖场 | A kind of pond grass carp cultural method improving yield |
| CN109806218A (en) * | 2019-03-25 | 2019-05-28 | 兰州理工大学 | A kind of sheep placenta polypeptide female facial mask liquid and preparation method thereof |
| CN113712189A (en) * | 2021-08-27 | 2021-11-30 | 南宁学院 | Bio-enzyme extraction process for pectin in peel of pawpaw |
| CN113712189B (en) * | 2021-08-27 | 2024-05-17 | 南宁学院 | Biological enzyme extraction process of pectin in papaya peel |
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| CN101473936B (en) | 2012-11-21 |
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