CN101524172A - Chinese goosebeery clear juice concentrating process - Google Patents
Chinese goosebeery clear juice concentrating process Download PDFInfo
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- CN101524172A CN101524172A CN200910021752A CN200910021752A CN101524172A CN 101524172 A CN101524172 A CN 101524172A CN 200910021752 A CN200910021752 A CN 200910021752A CN 200910021752 A CN200910021752 A CN 200910021752A CN 101524172 A CN101524172 A CN 101524172A
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Abstract
A Chinese gooseberry clear juice concentrating process comprises the steps of shedding, cleaning, crushing, beating and separating of Chinese gooseberry to obtain Chinese gooseberry primary pulp, and also comprises the following steps: the Chinese gooseberry primary pulp is processed by zymohydrolysis, polyphenol oxidase inactivation, horizontal screw separation, clarification, hyperfiltration, decolorization and concentration to obtain the concentrated Chinese gooseberry clear juice. The invention solves the difficulties on the aspects of fruit pulp separation, clarification and decolorization of the Chinese gooseberry clear juice production, realizes the massive production, also integrally adopts the UHT sterilization technology and the temperature reduction technology so as to better ensure the quality index of the sterilized Chinese gooseberry clear juice and remain the nutrient content rich in Chinese gooseberry to the maximum, including juice color, flavor, nutrient content, and the like.
Description
Technical field
The invention belongs to agricultural byproducts deep process technology field, relate to a kind of concentrated Kiwi berry clear juice manufacturing technique.
Background technology
1, Kiwi berry and Kiwi berry industry
Kiwi berry belongs to Actinidiaceae (Actinidiaceae) Actinidia (ActinidiaLindl) plant on Plant Taxonomy.Li Shizhen (1518-1593 A.D.) is said its " its shape such as pear, its look such as peach, and macaque happiness food are so there are all names " in Compendium of Material Medica.Kiwi berry ripening fruits soft and succulency, sweet acid is good to eat, contains compositions such as a large amount of sugars, organic acid, pigment, is the high fruit of a kind of nutritive value.Wherein soluble solid content is 14～20%; Contain 17 seed amino acids, comprise 7 seed amino acids of the needed by human except that tryptophan; Contain abundant mineral matter, also contain carrotene and multivitamin; The most attractive is that Vit C contents is high especially, every 100g pulp Vit C contents can reach 100～400mg, be 5～10 times of citrus, 20～80 times of apple, 11～13 times of lemon, thereby be described as the laudatory title of " treasure in the fruit ", " king of VC ", " long-lived fruit ", " dietotherapy good merchantable brand ".
By 2006, China's Kiwi berry cultivated area reached 82.95 ten thousand mu, 45.68 tons of output, and its cultivated area occupies first of the countries in the world.The Kiwi berry cultivated area in Shaanxi is 34.15 ten thousand mu, accounts for 24% of national total area, and 24.03 ten thousand tons of output account for 19% of national total output, is provinces such as Hubei, Henan, Hunan, Sichuan secondly.In the world wide, Italy, New Zealand, Chile are Kiwi berry main product state, and wherein New Zealand accounts for world's export volume more than 90% based on outlet.
The Kiwi berry industry of China began development before and after 1980, main region is with Zhou Zhiwei center, Shaanxi; Repeated rises and falls has been passed through in industry development, has now accounted for about 50% of national area.Because the rural holding policy of China, causing the mode of local plantation Kiwi berry is the small-scale form of single household.With abroad compare, the level of totally planting is lower.Having an appointment in the fruit of results 50% is the inferior grade fruit.It is also lower to adopt the post processing level, and majority is manual the processing.In order to guarantee the normal development of Kiwi berry industry, improve the enthusiasm of orchard worker's plantation, the deep processing of Kiwi berry and comprehensive utilization become the outstanding problem of this industry development.This problem also is the principal element that the domestic Kiwi berry product of influence is integrated with the world market simultaneously.
2, macaque clear peach juice state of art
2.1 Kiwi berry is processed into the macaque clear peach juice, is its basis of continuing processing.
2.2 macaque clear peach juice processing
Macaque clear peach juice processing pre-treatment mainly comprises technology such as the depilation, after-ripening, peeling of Kiwi berry.Squeezing is the key of macaque clear peach juice processing, adopts modern squeezer controlling the quality that generally can both guarantee product under the situation of parameter well.
2.3 the clear clarification of juice of Kiwi berry
Contain in the original fruit juice that pressing method makes and cause muddy material, these cause that muddy material mainly is directly to enter cell fragment and other insoluble composition in the fruit juice by pulp, also have some behind system juice, just to come across the solid particle of fruit juice in addition, polymer as the formation of interaction between component such as the pectin in the fruit juice, protein, polyphenol, the diameter of the solid particle that these cell fragments and molecule aggregation body are formed, little to 0.01 μ m greatly to 100 μ m.These materials are the main causes that cause the fruit juice muddiness, produce clear juice, must take measures, and get rid of the turbid matter in the fruit juice.
Big cell fragment (about 100～500 μ m) in the fruit juice, can precipitate soon, the suspended particulate of other " bigger " can be directly with filtering and the centrifugation method removal, but the SS of diameter between 0.001～0.1 μ m then often is difficult to get rid of.Traditional method is to add fining agent in fruit juice, makes dregs flocculation and precipitation in the fruit juice, by filtering, makes fruit juice reach clarification again; Modern fruit juice technology then is zymotechnic and membrane separation technique combination, to obtain clear juice.
Domestic research to carambola juice processing has employing ultrafiltration clarification carambola juice production macaque clear peach juices such as Shi Junling, experiment shows that the clear juice light transmittance of producing with ultrafiltration can reach 99%, Vc storage rate height, the juice browning degree is little and simple to operate, and required time is short.Wang Hongfei etc. clarify carambola juice with shitosan, have obtained light transmittance and have reached macaque clear peach juice more than 95%.Li Bin etc. have studied the application of pectase in carambola juice is handled, and process conditions when adopting pectase HC clarification carambola juice and the application in mashed fruit of kiwi fruit is squeezed the juice, and the VC that gets kiwi-fruit juice with this technology loses less, and light transmittance is higher.
More than research is most is laboratory research, and above-mentioned clear juice method and process conditions are not considered technology maturation problem and cost problem when large-scale production, are difficult to realize suitability for industrialized production.
Summary of the invention
The problem that the present invention solves is to provide a kind of concentrated Kiwi berry clear juice manufacturing technique; taken into full account the requirement of large-scale production for technology; particularly for the improvement of critical process step and parameter; make and concentrate macaque clear peach juice good product quality; cost is controlled, has improved the competitiveness of existing Kiwi berry industry greatly.
The present invention solves by the following technical programs:
A kind of concentrated Kiwi berry clear juice manufacturing technique obtains the step of Kiwi berry magma after the depilation, cleaning, crushing and beating that comprises Kiwi berry separates, further comprising the steps of:
1) Kiwi berry magma enzymolysis: be heated to 50～54 ℃ after Kiwi berry magma joined enzymatic vessel, add the antioxidant of Kiwi berry magma quality 0.8～1.2 ‰, add the pectinase enzymatic hydrolysis 0.5～1.5 hour of Kiwi berry magma quality 0.8～1.2 ‰ again;
2) polyphenol oxidase enzymatic inactivation: to the Kiwi berry magma heating that enzymolysis is finished, temperature is controlled under 80 ℃～90 ℃ conditions carries out the polyphenol oxidase enzymatic inactivation, and the time is 30～50 seconds;
3) spiral shell for sleeping in separates: utilize horizontal screw centrifuge to separate fruit juice and pulp, the control parameter is: Disengagement zone length: the long 2m of rotary drum, 80 ° of dry section cone angles, inlet amount 3000～4000kg/ hour, material dilution factor 3000～4000kg, the rotating speed of horizontal screw centrifuge are controlled at 2800～3200 rev/mins; The clear succulent fruits meat of the Kiwi berry content that detection separates≤clarified in 7% o'clock;
4) clarification: adopt complex enzyme and fining agent to unite clarification, the spiral shell that crouches separates at first Jia Wanli complex enzyme zymohydrolysis 30～50 minutes under 50 ℃～54 ℃ conditions of the macaque clear peach juice that obtains; Next is heated to 90 ℃ carries out being cooled fast to 35 ℃ after the pre-concentration, adds bentonite and stirs insulation in 10～20 minutes 1 hour; Add gelatin then, stirred 15～30 minutes, leave standstill fruit juice layering after 30～50 minutes;
The consumption of ten thousand sharp complex enzymes is 0.08～0.12 ‰ of a macaque clear peach juice quality, and the consumption of bentonite is 0.8～1.2 ‰ of a macaque clear peach juice quality, and the consumption of gelatin is 0.8～1.2 ‰ of a macaque clear peach juice quality;
5) ultrafiltration: the upper and lower layer that will clarify layering by ultrafiltration separates, and the filter membrane pore size that is adopted is 0.20～0.30 μ m, inlet pressure 5.4～5.7bar, outlet pressure 1.05～1.1bar;
6) decolouring: adopt the decolouring of juice decolorization resin adsorption, the impurity in the fruit juice is removed in absorption simultaneously, and the addition of juice decolorization resin is 2.5g/L, and the time of decolouring is 30～50min;
7) concentrate: adopt band fragrance to reclaim five of rectifying and imitate vacuum evaporation and concentrate and carries out concentration operation, used pressure was 0.3～0.5MPa during vacuum concentrated, with 35 ℃ be evaporating temperature, evaporation time is 10～60 seconds, obtains concentrating the macaque clear peach juice.
Concentrate macaque clear peach juice UHT sterilization and, the concentrated macaque clear peach juice temperature after the sterilization is dropped to 10～25 ℃ obtaining simultaneously to its cooling.
The hydrolysis temperature of described Kiwi berry magma is 54 ℃, and the antioxidant of adding is 1.0 ‰ of a Kiwi berry magma quality, and the pectase of adding is 1.0 ‰ of a Kiwi berry magma quality.
The rotating speed that described horizontal screw centrifuge separates fruit juice and pulp is 3000 rev/mins.
The hydrolysis temperature of described ten thousand sharp complex enzymes is 50 ℃, and the reaction time is 30 minutes, and the dosage of adding is 0.10 ‰ of macaque clear peach juice quality.
The consumption of described bentonite is 1.0 ‰ of a macaque clear peach juice quality, and the consumption of gelatin is 1.0 ‰ of a macaque clear peach juice quality.
Used pressure was 0.3MPa during described vacuum concentrated.
Compared with prior art, the invention provides a kind of concentrated Kiwi berry clear juice manufacturing technique, solved the difficult problem of pulp separation that concentrated macaque clear peach juice produces, clarification, decolouring aspect, accomplish scale production.
Be embodied in:
1, to separate be the juice difficult point of producing clearly to the pulp of Kiwi berry, and Kiwi berry is through becoming the mixture of kiwi-fruit juice and tiny pulp after the crushing and beating, and very satiny, fruit juice is not easy to separate with pulp.And the separating effect of fruit juice and pulp directly influences light transmittance and the clarity that concentrates the macaque clear peach juice.The present invention at first carries out enzymolysis to Kiwi berry magma with pectase, has not only eliminated pectin and has sunk to the bottom but also improved crushing juice rate; Secondly, through polyphenol oxidase (PPO) passivation, polyphenol oxidase is the main effect enzyme of fruit juice generation brown stain after the Kiwi berry magma enzymolysis, PPO is carried out reducing its enzyme after the passivation live, and has reduced the possibility of later operation fruit juice generation brown stain; Once more, the present invention adopts crouch spiral shell centrifugation fruit juice and pulp, is index with the pulp yield, has obtained good separating effect.
2, the carambola juice clarification is the core of whole production technology, the present invention adopts complex enzyme and fining agent associating clarification technique, and provided its suitableeest technological parameter, comprise the temperature of strict control fruit juice and the time of enzyme effect fruit juice, the interpolation time of control fining agent and interpolation speed are performance assessment criteria with the light transmittance; Compare with single employing enzyme or fining agent, both guaranteed the effect clarified, reached effect in the short as far as possible time again, improved efficient; With the light transmittance is performance assessment criteria, and the light transmittance of carambola juice after clarification reaches more than 90%.
3, the carambola juice decolouring also is the key technology of production technology, and is very important for the production that concentrates the macaque clear peach juice.At present, the method for decolouring mainly contains: adsorption decoloring method and redox decoloring method.Because the fruit juice system is comparatively complicated, adopts the redox decolouring to have a big risk, and return look easily.Juice decolorization is generally selected the physics adsorption decoloring method, to remove the most of present-color material in the fruit juice.The present invention adopts the resin adsorption decoloring method that carambola juice is decoloured, the bleaching temperature of strict fruit juice, and conditions such as time, and in time change resin, and be means to measure colour, guarantee the decolorizing effect of fruit juice.
Description of drawings
Fig. 1 is the hydrolysis result curve map of pectase enzyme concentration;
Fig. 2 is the pectase hydrolysis result curve map of action time;
Fig. 3 is the influence curve figure of the addition of complex enzyme to the kiwi-fruit juice light transmittance;
Fig. 4 is the influence curve figure of the action time of complex enzyme to the kiwi-fruit juice light transmittance;
Fig. 5 is the influence curve figure of the operative temperature of complex enzyme to the kiwi-fruit juice light transmittance;
Fig. 6 is the influence curve figure of the addition of fining agent to the kiwi-fruit juice light transmittance;
Fig. 7 is the influence curve figure of the action time of fining agent to the kiwi-fruit juice light transmittance;
Fig. 8 is the influence curve figure of the addition of decolorizing resin to the kiwi-fruit juice light transmittance;
Fig. 9 is the influence curve figure of the action time of decolorizing resin to kiwi-fruit juice.
The specific embodiment
Below in conjunction with accompanying drawing the present invention is done and to describe in further detail:
1) pre-treatment of raw material and making beating:
Undertaken by Kiwi berry magma production technology, by letter sorting, depilation, broken, cold making beating afterwards.
The cold making beating of Kiwi berry is finished by the making beating unit.The making beating unit is made up of three beaters, comprise a single track beater and a two pass beater, its structure mainly consists of the following components: frame, turning cylinder, hopper, breaking disc, beating plate, drum sieve, slag-drip opening, slurry storage tank, grout outlet and transmission device etc.
After starting beater, beating plate rotates in screen drum under rotating shaft drives, pericarp, fruit pulp mixture through coarse crushing enter drum sieve from feeding hopper, at first run into rotation breaking disc hit, material after the fragmentation is thrown near the inwall of drum sieve by centrifugal action, and rotates along the circumference of drum sieve.Because the gyroscopic action of beating plate and the existence of lead angle make material both be subjected to action of centrifugal force, are subjected to the effect of axial thrust again, move along the export-oriented end of drum sieve.The result of this compound motion, the track that material is moved is actual to be a helix.Make material acquisition centrifugal force during the beating plate rotation and throw to inboard wall of riddle drum, because of being subjected to the strike fragmentation of centrifugal force and beating plate, the while is extruded friction again and is broken material in the gap of beating plate and drum sieve in the process of beating plate and screen drum generation relative motion.
Screen drum is made by corrosion resistant plate.The sieve diameter of first order single track beater is about 6mm, and by first order refining system, pulp and fruit seed mixture enter second level refining system by sieve aperture, and broken pericarp is separated.The sieve diameter of second level two pass beater can separate Chinese gooseberry seed at 0.35～0.55mm from pulp, obtain pure pulp.Plane that re-packs and former screen drum axis are not parallel, study the characteristics of kiwi peer, seed by analysis after, beater is regulated, make it keeping 2～5 ° angle, be beneficial to derive pomace.Simultaneously, through repetition test, the rotating speed of the central shaft of determining to re-pack is at 1000～2000r/min.In this process, pass sieve aperture less than pulp, the juice of sieve aperture and be pooled in the slurry storage tank, flow out from grout outlet.Discharge the purpose that reaches separation by slag-drip opening greater than dregs such as the skin of sieve aperture, seeds.
Utilize the refining beating process of single track, two pass coupling, can beat pulp particle more tinyly, can guarantee higher pulping rate on the one hand, can prevent that on the other hand the solid-liquid segregation phenomenon appears in magma in storage process.In pulping process, Chinese gooseberry seed can be removed fully, can guarantee to be met the pure pulp that processing needs.Multistage refining system all carries out work under sealing state, stopped effectively to contact with oxygen brown stain takes place.The pure pulp pol that making beating obtains is 10 ± 1Brix, and is approaching with the raw material fresh fruit.
2) Kiwi berry magma enzymolysis: be heated to 50～54 ℃ after Kiwi berry magma joined enzymatic vessel, add the antioxidant of Kiwi berry magma quality 0.8～1.2 ‰, add the pectinase enzymatic hydrolysis 0.5～1.5 hour of Kiwi berry magma quality 0.8～1.2 ‰ again.
The adding of antioxidant is in order to guarantee the Vc content in the fruit juice, and used antioxidant can be the conventional antioxidant of food industry, as arabo-ascorbic acid.
Carry out enzymolysis Kiwi berry magma pol require to be not less than 9.0Brix.
3) polyphenol oxidase (PPO) passivation: to the Kiwi berry magma heating that enzymolysis is finished, temperature is controlled under 80 ℃～90 ℃ conditions carries out the polyphenol oxidase enzymatic inactivation, 30～50 seconds time.
4) spiral shell for sleeping in separates: utilize horizontal screw centrifuge to separate fruit juice and pulp, because the mixture of monkey peach juice and pulp is very satiny, key is its parameter control;
The control parameter is: Disengagement zone length: the long 2m of rotary drum, 80 ° of dry section cone angles; Inlet amount 3000～4000kg/ hour, the material dilution factor was no more than 3000～4000kg; The rotating speed of horizontal screw centrifuge is controlled at 2800～3200 rev/mins, and optimum speed is 3000 rev/mins, detects flesh-content≤7% and clarifies.
5) clarification: adopt complex enzyme and fining agent to unite clarification, the spiral shell that crouches separate the clear juice that obtains at first under 50 ℃～54 ℃ conditions the Jia Wanli complex enzyme (available from Valley Research Corporation, 3100Manchaca Rd., Austin, Texas 78704.U.S.A) enzymolysis 30～50 minutes; Next is heated to 90 ℃ carries out being cooled fast to 35 ℃ after the pre-concentration, adds bentonite and stirs insulation in 10～20 minutes 1 hour; Add gelatin then, stirred 15～30 minutes, leave standstill fruit juice layering after 30～50 minutes.
The consumption of ten thousand sharp complex enzymes is 0.08～0.12 ‰ of a macaque clear peach juice quality, and the consumption of bentonite is 0.8～1.2 ‰ of a macaque clear peach juice quality, and the consumption of gelatin is 0.8～1.2 ‰ of a macaque clear peach juice quality;
The key points for operation of this link are: the temperature of strict control fruit juice and the time of enzyme effect fruit juice, the interpolation time of control fining agent and interpolation speed are performance assessment criteria with the light transmittance, guarantee the effect of clarification.
6) ultrafiltration: the upper and lower layer that will clarify layering by ultrafiltration separates, and the filter membrane pore size that is adopted is 0.20～0.30 μ m, inlet pressure 5.4～5.7bar, outlet pressure 1.05～1.1bar; Liquid level requires to keep high liquid level during ultrafiltration.
7) decolouring: adopt the decolouring of juice decolorization resin adsorption, the addition of juice decolorization resin is 2.5g/L, and the time of decolouring is 30～50min; Used juice decolorization resin is sold product for the merchant, such as LSA-900 (Xi'an Lanxiao Sci-Tech Co., Ltd.).
8) concentrate: the five effect vacuum evaporation enrichment facilities that adopt the band fragrance of import to reclaim rectifier unit at concentration section carry out concentration operation, because water evaporates is carried out under vacuum state and continuous state, fruit juice heat-treated temperature is lower, the degree that is subjected to oxidation is also few, finished product has higher organoleptic indicator, the vitamin storage rate is also higher
Used pressure was 0.3～0.5MPa during vacuum concentrated, with 35 ℃ be evaporating temperature, evaporation time is 10～60s, obtains concentrating the macaque clear peach juice.
9) UHT sterilization and falling temperature technique coupling
The UHT sterilization technology has been widely used in the concentration of juices production and processing, and the present invention is applied in the Kiwi berry inspissated juice production technology, and improvement has been done in the cooling after the sterilization:
On original fruit juice disinfection system temperature descending section, increase by two sections heat-exchange systems, comprise plate type heat exchanger, refrigeration machine, cooling tower, water pump etc., cooling solution by refrigeration machine is lowered the temperature to fruit juice indirectly, the interior at short notice temperature that needs that the temperature of fruit juice after the sterilization is reduced to.
Original sterilization temperature descending section cooling back temperature can only reach about 25 ℃, by newly-increased two-part plate type heat exchanger, can be present sterilization temperature outlet temperature from about 25 ℃, drop to 10～25 ℃, macaque clear peach juice quality index after the assurance sterilization that can be good has also kept the nutritional labeling that be rich in the Kiwi berry the inside to greatest extent, comprises that juice color, local flavor, nutrient composition content etc. all maximize the retention.
10) can
Sterile filling and disinfection system interlock, the can temperature that guarantees product reduce to reduce product-filled colour in storage at 0～10 ℃.
The sterile filling product should be deposited at the freezer about 0 ℃, to guarantee the colour of product.
The key points for operation of this link are: the process for sterilizing parameter of strict control macaque clear peach juice, and make regular check on sterilization effects; The air quality of strict monitoring sterile filling chamber guarantees the normal operation of sterilization and sterile filling.
Following the present invention does further preferred by specific embodiment to the concrete parameter of pectase, complex enzyme (ten thousand sharp complex enzymes), fining agent.
Embodiment 1: the determining of Kiwi berry magma pectase technological parameter
(1) enzyme concentration is to the influence of hydrolysis result
Under 50 ℃, getting unit volume Kiwi berry magma, to add mass fraction respectively be 0.2 ‰, 0.4 ‰, 0.6 ‰, 0.8 ‰, 1.0 ‰, 1.2 ‰, 1.4 ‰ pectase addition, and insulation 1h measures the pectin content in the pulp respectively, and result of the test as shown in Figure 1.As can be seen from Figure 1,0.2 ‰～1.0 ‰ stages, hydrolyzed pectin rate direct proportion promoted along with the increase of enzyme concentration, and 1.0 ‰～1.4 ‰ stages, the hydrolyzed pectin rate did not promote along with the increase of enzyme concentration, so best enzyme concentration is 1.0 ‰.
(2) enzymolysis time is to the influence of hydrolyzed pectin rate
Under 50 ℃, get the pectase that unit volume Kiwi berry magma adds 0.9mL/L or 6kg/6T, 0.5h is placed in insulation respectively, 1.0h, and 1.5h, 2.0h, 2.5h, 3.0h, to measure the influence of enzymolysis time to the hydrolyzed pectin rate, the result is as shown in Figure 2.As can be seen from Figure 2, the speed of pectase hydrolysis Kiwi berry magma pectin is very fast, and the percent hydrolysis of pectin not have to change substantially after the enzymolysis 1h, so pectase hydrolysis 1h can clear up substrate in the Kiwi berry magma fully aborning.
Embodiment 2: definite (described complex enzyme adopts ten thousand sharp complex enzymes) of complex enzyme and fining agent associating clarification process parameter
(1) complex enzyme clarification carambola juice parameter determines
The addition of a, enzyme is to the influence of kiwi-fruit juice light transmittance
Under 50 ℃, get the unit volume carambola juice, add complex enzyme various dose clarification enzyme, react after 30 minutes, 3000 rev/mins centrifugal 10 minutes, get supernatant, measure its light transmittance in 625nm after diluting several times, the result is as shown in Figure 3.As can be seen from Figure 3, along with the increase of enzyme dosage, the fruit juice light transmittance constantly increases, but the speed that increases constantly reduces.The process of enzyme dosage from 0.1 ‰ to 0.12 ‰, light transmittance changes little, therefore selected 0.1 ‰ enzyme concentration.
The action time of b, complex enzyme is to the influence of kiwi-fruit juice clarifying effect
At enzyme concentration 3.0mL/L, 50 ℃ of operative temperatures are investigated 1h respectively, 2h, and 3h, 4h, and 5h fruit in season clarification of juice effect, the result is as shown in Figure 4.As can be seen from Figure 4, along with the prolongation of time, the light transmittance of kiwi-fruit juice constantly increases, and light transmittance changes very for a short time behind the 50min, maintains substantially about 90, and therefore selected 50min is the action time of clarification enzyme.
C, different operative temperature are to clarifying the influence of enzyme action effect
At enzyme concentration 3.0mL/L, under the action time 30min, investigate the clarifying effect of different temperatures (37 ℃, 42 ℃, 47 ℃, 52 ℃, 57 ℃) fruit juice, result of the test is as shown in Figure 5.As can be seen from Figure 5: in 37 ℃ to 47 ℃ scopes, the temperature light transmittance that raises then rises; In 47 ℃ to 57 ℃ scopes, temperature raises, and the light transmittance of fruit juice descends on the contrary, and it is the optimum temperature of this complex enzyme that its reason is 47 ℃, and temperature continues to raise, and then causes part enzyme deactivation in the complex enzyme, thereby causes that total enzymatic activity reduces.
E, at additive capacity to enzyme, on the basis of operative temperature and the research of settling time single factor experiment, adopt orthogonal experiment, every group of experiment repeats 3 times, with three times mean values is the result, data are carried out DPS analyze, try to achieve optimal processing parameter, to determine the optimal processing parameter of combined-enzyme method clarification carambola juice.Orthogonal experiment design and result are as shown in table 1, and data DPS analyzes as shown in table 2.
Table 1 combined-enzyme method clarification kiwi-fruit juice technical study orthogonal design and result
| Experiment number | Enzyme dosage (‰) | Temperature (℃) | Time (min) | Light transmittance (%) | |
| 1 | 0.08‰ | 44℃ | 30min | 79 | |
| 2 | 0.08‰ | 47℃ | 50min | 82 | |
| 3 | 0.08‰ | 50 | 70min | 85 | |
| 4 | 0.10‰ | 44℃ | 50min | 88 | |
| 5 | 0.10‰ | 47℃ | 70min | 92 | |
| 6 | 0.10‰ | 50℃ | 30min | 94 | |
| 7 | 0.12‰ | 44℃ | 70min | 93 | |
| 8 | 0.12‰ | 47 | 30min | 95 | |
| 9 | 0.12‰ | 50℃ | 50min | 96 |
Table 2 combined-enzyme method clarification kiwi-fruit juice process results is analyzed
| Source of variation | Quadratic sum | The free degree | All square | The F value | The level of signifiance |
| Enzyme dosage | 258.66667 | 2 | 129.33333 | 388.00000 | ** |
| Clarifying temp | 38.00000 | 2 | 19.00000 | 57.00000 | * |
| Settling time | 2.66667 | 2 | 1.33333 | 4.00000 | |
| Empty row * | 0.66667 | 2 | 0.33333 | ||
| Error | 0.6667 | 2 | 0.33333 | ||
| Summation | 300.00000 |
Analysis result by table 2 as can be seen, enzyme dosage has the greatest impact to the clarifying effect of kiwi-fruit juice, be clarifying temp secondly, and settling time 30min in the scope of 70min to the clarifying effect influence not quite.Therefore, the result of comprehensive experiment of single factor and orthogonal test can draw: the optimum process condition of combined-enzyme method clarification carambola juice is: compound-enzyme feed-stuff additive amount 0.1 ‰, 50 ℃ of clarifying temps, settling time 30min.
(2) fining agent clarification kiwi-fruit juice parameter determines
The addition of a, fining agent is to the influence of kiwi-fruit juice clarifying effect
Under 50 ℃, get the unit volume carambola juice, add the various dose fining agent of same nature (bentonite or gelatin), after the jolting 10 minutes, 3000 rev/mins centrifugal 10 minutes, get supernatant, measure its light transmittance in 660nm behind the dilution several times, the result as shown in Figure 6.As can be seen from Figure 6, along with the increase of fining agent consumption, the fruit juice light transmittance constantly increases, but the speed that increases constantly reduces; Especially the interpolation process of fining agent consumption from 0.9 ‰ to 1.0 ‰, light transmittance does not almost rise, and therefore preliminary selected addition is 0.9 ‰.
The action time of b, fining agent is to the influence of kiwi-fruit juice clarifying effect
At the addition 0.9 ‰ of fining agent, when 50 ℃ of operative temperatures immobilize, investigate clarification 20,40,60,80,100 and 120min fruit in season clarification of juice effect respectively, the result is as shown in Figure 7.As can be seen from Figure 7: 20 in 40min, along with the prolongation of time, the light transmittance of fruit juice constantly increases.Light transmittance changes very for a short time behind the 1h, maintains substantially about 90, and therefore selected 40min is the action time of fining agent.
(3) complex enzyme and fining agent coupling are to the influence of Kiwi berry clarifying effect
Act on respectively on the basis of carambola juice at complex enzyme and fining agent, the method investigation complex enzyme of employing orthogonal experiment and fining agent coupling are to the influence of Kiwi berry clarifying effect; Each test triplicate, after average as the result of final test, adopt the DPS data processing software that the quadrature result of experiment is analyzed.Shown in complex enzyme and the fining agent coupling clarification carambola juice experimental result table 3, analysis result is as shown in table 4.
Table 3 complex enzyme and fining agent coupling clarification carambola juice experimental result
| Experiment number | Enzyme dosage (‰) | Temperature (℃) | Time (min) | Fining agent consumption (‰) | Light transmittance (%) |
| 1 | 0.08‰ | 44℃ | 30min | 0.8‰ | 80 |
| 2 | 0.08‰ | 47℃ | 50min | 0.9‰ | 82.5 |
| 3 | 0.08‰ | 50℃ | 70min | 1.0‰ | 86 |
| 4 | 0.10‰ | 44℃ | 50min | 1.0‰ | 89 |
| 5 | 0.10‰ | 47℃ | 70min | 0.8‰ | 92.5 |
| 6 | 0.10‰ | 50℃ | 30min | 0.9‰ | 94.7 |
| 7 | 0.12‰ | 44℃ | 70min | 0.9‰ | 93.5 |
| 8 | 0.12‰ | 47℃ | 30min | 1.0‰ | 95.5 |
| 9 | 0.12‰ | 50℃ | 50min | 0.8‰ | 97 |
Table 4 complex enzyme and the interpretation of result of fining agent coupling clarification carambola juice
| Source of variation | Quadratic sum | The free degree | All square | The F value | The level of signifiance |
| Enzyme dosage | 510.82111 | 2 | 255.41056 | 837.41166 | ** |
| Clarifying temp | 76.40444 | 2 | 38.20222 | 125.25319 | ** |
| Settling time | 4.68778 | 2 | 2.34389 | 7.68488 | |
| The fining agent consumption | 0.87111 | 2 | 0.43556 | 1.42805 | |
| Error | 2.74500 | 9 | 0.30500 |
From the analysis result of table 4 as can be seen: the temperature of enzyme dosage and fruit juice is the most remarkable to the influential effect of carambola juice clarification, and the variation 0.8 ‰ to 1.2 ‰ in is to the light transmittance influence of fruit juice not quite to the interval of 70min and clarification enzyme dosage at 30min for settling time.Therefore, best clarification process is: enzyme dosage 0.1 ‰, and the consumption 1.0 ‰ of fining agent, 50 ℃ of clarifying temps, settling time 30min, the light transmittance of carambola juice after clarification can reach more than 90% with this understanding.
Embodiment 3: the determining of resin decolorization technological parameter
(1) adopt the grain active carbon of equal in quality and selected macroporous absorbent resin that the carambola juice after clarifying is decoloured respectively, found that: the juice color pastiness behind activated carbon decolorizing has tiny active carbon particle, and is difficult to remove; And the juice color after the macroporous absorbent resin clarification is more normal, and decolorizing effect is good, the decolorizer during therefore selected macroporous absorbent resin is produced as concentrated macaque clear peach juice.
(2) resin content is to the influence of decolorizing effect
Adopt 0.5g/L respectively, 1.0g/L, 1.5g/L, 2.0g/L, 2.5g/L, the addition of 3.0g/L is to 30 ℃ fruit juice vibration decolouring 30min, and its colour is measured in the back under the 440nm wavelength, and result of the test is as shown in Figure 8.Can be drawn by Fig. 8: the addition of decolorizer and its decolorizing effect present positively related relation, and promptly the big more decolorizing effect of addition is good more; But after 2.5g/L, along with the increase of decolorizer addition, decolorizing effect does not have significant change again, and the resin content of therefore selected 2.5g/L is that carambola juice decolours.
(3) bleaching time is to the influence of decolorizing effect
Adopt the resin content of 2.5g/L, 30 ℃ fruit juice vibrates 10,20,30,40,50,60 respectively, and 70min carries out the investigation of bleaching time to decolorizing effect, selects best decolorizing effect.Each tests triplicate, gets the mean value of tertiary colo(u)r(s) value, and result of the test as shown in Figure 9.As can be seen from Figure 9, along with the prolongation of bleaching time, the juice decolorization effect is become better and better, and score value is more and more higher; But the time of being exhausted because of decolouring is also more and more longer, and in order to improve the decolorizing efficiency of fruit juice, selected 50min is the time of carambola juice decolouring.
Claims (7)
1, a kind of concentrated Kiwi berry clear juice manufacturing technique obtains the step of Kiwi berry magma after the depilation, cleaning, crushing and beating that comprises Kiwi berry separates, it is characterized in that, and is further comprising the steps of:
1) Kiwi berry magma enzymolysis: be heated to 50～54 ℃ after Kiwi berry magma joined enzymatic vessel, add the antioxidant of Kiwi berry magma quality 0.8～1.2 ‰, add the pectinase enzymatic hydrolysis 0.5～1.5 hour of Kiwi berry magma quality 0.8～1.2 ‰ again;
2) polyphenol oxidase enzymatic inactivation: to the Kiwi berry magma heating that enzymolysis is finished, temperature is controlled under 80 ℃～90 ℃ conditions carries out the polyphenol oxidase enzymatic inactivation, and the time is 30～50 seconds;
3) spiral shell for sleeping in separates: utilize horizontal screw centrifuge to separate fruit juice and pulp, the control parameter is: Disengagement zone length: the long 2m of rotary drum, 80 ° of dry section cone angles, inlet amount 3000～4000kg/ hour, material dilution factor 3000～4000kg, the rotating speed of horizontal screw centrifuge are controlled at 2800～3200 rev/mins; The clear succulent fruits meat of the Kiwi berry content that detection separates≤clarified in 7% o'clock;
4) clarification: adopt complex enzyme and fining agent to unite clarification, the spiral shell that crouches separates at first Jia Wanli complex enzyme zymohydrolysis 30～50 minutes under 50 ℃～54 ℃ conditions of the macaque clear peach juice that obtains; Next is heated to 90 ℃ carries out being cooled fast to 35 ℃ after the pre-concentration, adds bentonite and stirs insulation in 10～20 minutes 1 hour; Add gelatin then, stirred 15～30 minutes, leave standstill fruit juice layering after 30～50 minutes;
The consumption of ten thousand sharp complex enzymes is 0.08～0.12 ‰ of a macaque clear peach juice quality, and the consumption of bentonite is 0.8～1.2 ‰ of a macaque clear peach juice quality, and the consumption of gelatin is 0.8～1.2 ‰ of a macaque clear peach juice quality;
5) ultrafiltration: the upper and lower layer that will clarify layering by ultrafiltration separates, and the filter membrane pore size that is adopted is 0.20～0.30 μ m, inlet pressure 5.4～5.7bar, outlet pressure 1.05～1.1bar;
6) decolouring: adopt the decolouring of juice decolorization resin adsorption, the impurity in the fruit juice is removed in absorption simultaneously, and the addition of juice decolorization resin is 2.5g/L, and the time of decolouring is 30～50min;
7) concentrate: adopt band fragrance to reclaim five of rectifying and imitate vacuum evaporation and concentrate and carries out concentration operation, used pressure was 0.3～0.5MPa during vacuum concentrated, with 35 ℃ be evaporating temperature, evaporation time is 10～60 seconds, obtains concentrating the macaque clear peach juice.
2, a kind of concentrated Kiwi berry clear juice manufacturing technique as claimed in claim 1 is characterized in that, concentrates macaque clear peach juice UHT sterilization and simultaneously to its cooling, the concentrated macaque clear peach juice temperature after the sterilization is dropped to 10～25 ℃ obtaining.
3, a kind of concentrated Kiwi berry clear juice manufacturing technique as claimed in claim 1, it is characterized in that, the hydrolysis temperature of Kiwi berry magma is 54 ℃, and the antioxidant of adding is 1.0 ‰ of a Kiwi berry magma quality, and the pectase of adding is 1.0 ‰ of a Kiwi berry magma quality.
4, a kind of concentrated Kiwi berry clear juice manufacturing technique as claimed in claim 1 is characterized in that, the rotating speed that horizontal screw centrifuge separates fruit juice and pulp is 3000 rev/mins.
5, a kind of concentrated Kiwi berry clear juice manufacturing technique as claimed in claim 1 is characterized in that the hydrolysis temperature of ten thousand sharp complex enzymes is 50 ℃, and the reaction time is 30 minutes, and the dosage of adding is 0.10 ‰ of macaque clear peach juice quality.
6, a kind of concentrated Kiwi berry clear juice manufacturing technique as claimed in claim 1 is characterized in that, the consumption of bentonite is 1.0 ‰ of a macaque clear peach juice quality, and the consumption of gelatin is 1.0 ‰ of a macaque clear peach juice quality.
7, a kind of concentrated Kiwi berry clear juice manufacturing technique as claimed in claim 1 is characterized in that, used pressure was 0.3MPa during vacuum concentrated.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102406206A (en) * | 2011-10-12 | 2012-04-11 | 环球园艺（西安）有限责任公司 | Preparation method of kiwi fruit juice |
| CN103040050A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit juice and processes |
| CN103555423A (en) * | 2013-11-04 | 2014-02-05 | 成都宏亿实业集团有限公司 | Kiwi fruit extract |
| CN103960714A (en) * | 2013-01-30 | 2014-08-06 | 武永福 | Development of condensed kiwi fruit juice |
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| CN102406206A (en) * | 2011-10-12 | 2012-04-11 | 环球园艺（西安）有限责任公司 | Preparation method of kiwi fruit juice |
| CN103040050A (en) * | 2011-10-12 | 2013-04-17 | 西南科技大学 | Kiwifruit juice and processes |
| CN103960714A (en) * | 2013-01-30 | 2014-08-06 | 武永福 | Development of condensed kiwi fruit juice |
| CN104207239A (en) * | 2013-06-01 | 2014-12-17 | 武永福 | Development of strawberry concentrated juice |
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| CN103555423B (en) * | 2013-11-04 | 2015-08-26 | 成都宏亿实业集团有限公司 | A kind of Kiwi extract |
| CN106723099A (en) * | 2015-11-24 | 2017-05-31 | 宜兴恒盛农业发展有限公司 | Inspissated juice production system |
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| CN105685740B (en) * | 2016-01-20 | 2019-01-22 | 河南丰之源生物科技有限公司 | A method of preparing concentration Rabdosia rubescens juice |
| CN105795298A (en) * | 2016-04-12 | 2016-07-27 | 宜兴恒盛农业发展有限公司 | Waxberry or green plum concentrated juice processing process |
| CN105918736A (en) * | 2016-05-11 | 2016-09-07 | 四川大学 | Non-thermal-processed kiwi fruit juice and preparation method thereof |
| CN108552439A (en) * | 2018-04-16 | 2018-09-21 | 陈昊天 | A kind of macaque concentrated fruit juice of peach beverage and preparation method thereof |
| CN108576539A (en) * | 2018-04-24 | 2018-09-28 | 湖州草本连生物科技有限公司 | Blood pressure lowering vegetable protein solid beverage and preparation method thereof |
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