CN101664221B - Method for clarifying lily juice by enzymolysis - Google Patents
Method for clarifying lily juice by enzymolysis Download PDFInfo
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- CN101664221B CN101664221B CN2009100755388A CN200910075538A CN101664221B CN 101664221 B CN101664221 B CN 101664221B CN 2009100755388 A CN2009100755388 A CN 2009100755388A CN 200910075538 A CN200910075538 A CN 200910075538A CN 101664221 B CN101664221 B CN 101664221B
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Abstract
The invention relates to a method for procesing lily, in particular to a method for clarifying lily juice by enzymolysis, solving the technical problem of clarifying lily juice. The method comprises the following steps: taking water that is 15-25 times of lily by weight, adding a color fixative, heating to 100 DEG C, pouring lily bulb petals, blanching for 1.5-2.5min, wherein dosage of the lily color fixative is 0.1g/kg of sodium chloride, 0.1g/kg of citric acid and 0.2g/kg of sodium erythorbate; cooling, smashing, and pulping; heating and gelatinizing the pulped lily juice for 20min; adding 0.2-0.4% of alpha-amylase in the gelatinized liquid, treating the gelatinized liquid for 90min at 70 DEG C, cooling, taking the supernatant and treating the supernatant by 0.2-0.4% of nematolyt for 60min at 65 DEG C, taking the supernatant, and finally inactivating the enzyme and sterilizing. The method minimizes the loss of the functional factors maximally, improves the utilization rate of raw materials, and aims to provide a certain theoretical basis for further development of the lily beverages.
Description
Technical field
The present invention relates to the processing method of a kind of lily, be specially a kind of method of clarifying lily juice by enzymolysis.
Background technology
Lily (Lilium spp.) is the general name of all kinds of Liliaceae (Liliaccae) lilium (Lilitcm). its Latin formal name used at school Lild
[1]China is the native place of lily, views and admires, cultivation history edible or officinal lily is very long.Lily is underground to be had flat or the subcircular bulb, and meat white has higher nutritive value and medical value.Lily contains protein, several kinds of alkaloids, a large amount of starch, calcium, phosphorus, multiple carrotene, Cobastab
1, B
2With multiple function factors such as C.According to one's analysis, lily contains protein 40g/kg, fatty 1g/kg, sugared 290g/kg, calcium 9g/kg, iron 9mg/kg, vitamin C 212g/kg, Cobastab
14.4mg/kg, also contain carrotene and multiple alkaloid.Medical circle thinks that the lily nature and flavor are sweet, and little hardship is slightly cold, and can moisten the lung and relieve the cough, and clearing away the heart fire and tranquillizing is applicable to diseases such as xeropulmonary cough, blood-stained sputum, lost in a reverie, dysphoria insomnia.With the lily is that raw material can be made numerous food, for example when lily juice is produced, be difficult to make lily juice to reach higher quality with production technologies such as traditional extraction, clarifications, and nutritional labeling is lost in a large number
[4,5], and lost a large amount of function factors.
Summary of the invention
The present invention is for the technical problem of the clarification that solves lily juice and a kind of method of clarifying lily juice by enzymolysis is provided.
The present invention is realized that by following technical scheme a kind of method of clarifying lily juice by enzymolysis may further comprise the steps; Get the heavy 15-25 of lily water doubly, add color stabilizer, be heated to 100 ℃; Pour the lily ball clack into; The consumption of blanching 1.5-2.5min. lily color stabilizer is: sodium chloride 0.1g/kg, citric acid 0.1g/kg, sodium isoascorbate 0.2g/kg.
After the cooling, pour colour protecting liquid and lily lobe into disintegrating machine together and carry out crushing and beating and handle.
Lily juice after the making beating put in 60-85 ℃ the water-bath heat gelatinization 20min, will constantly stir during gelatinization, make its complete gelatinization.
Dextrin adds the a-amylase of 0.2-0.4% (lily weight); Under 70 ℃ condition, handle 90min, get its supernatant after the cooling and handle, add the papain of 0.2-0.4% (lily weight) during processing with papain; 65 ℃; Handle 60min, get supernatant, the enzyme that goes out at last, sterilization treatment.Below for confirming physical and chemical index bioassay standard and organoleptic indicator's bioassay standard of technique effect of the present invention
Clarity is measured: lily liquid goes out and leaves standstill 30min behind the enzyme, get supernatant with 7200 type spectrophotometers in 454nm wavelength survey light transmittance.Determination of light transmittance: use the 3cm cuvette,, measure with 7200 type visible spectrophotometers at the 454nm wavelength with the distilled water zeroing.
The present invention is according to the color and luster and the softness number of lily lobe after the blanching, carries out sensory evaluation scores.The sensory evaluation scores requirement, every 20 people carry out objective marking according to marking standard scale (like table 1), try to achieve mean value after the marking, and this value is this gained score value.
Table 1 sensory evaluation index marking standard scale
Below be the selection deterministic process and the selection result of relevant parameter in the technical scheme of the present invention
The research of 1 lily blanching technology
Lily ball abundant nutrients; Select suitable blanching condition, destroy the activity of its enzyme, keep the distinctive color and luster of lily, state, flavour and smell; Be the key of making lily juice beverage, and the principal element that influence lily juice quality have heat iron temperature, blanching treatment time and water addition ratio routine.
1.1 the selection of heat iron temperature
In order to reach softening lily lobe, destroy the activity of its enzyme, the time of having carried out is 2min, lily: water is 1: 20, temperature is 80 ℃, 85 ℃, 90 ℃, 95 ℃, 100 ℃ a experiment of single factor, result such as table 2.The result shows that lily is transparence when temperature reaches 100 ℃, and color and luster is bright and softening degree is high.
The selection of table 2 heat iron temperature
Can know the growth along with blanching treatment time by table 2, the color of lily adularescent gradually changes transparent milky into, and softening degree also increases gradually.When temperature was elevated to 95 ℃, the lily lobe was transparent milky, and is middle hard; When temperature was elevated to 100 ℃, the lily lobe was the transparent pastiness that has slightly, and softening degree is high.Taking all factors into consideration the selection heat iron temperature is 100 ℃.
1.2 the selection of blanching treatment time
Heat iron temperature is 100 ℃, lily: the water yield is 1: 20, and the time of carrying out is that the blanching of 1min, 1.5min, 2min, 2.5min, 3min is handled, and to color and luster, softness number is carried out sensory evaluation.Result such as table 3.
The selection of table 3 blanching treatment time
Can know the growth along with blanching treatment time by table 3, the lily lobe is tending towards Transparent color gradually, and softness number also increases to some extent.When reaching 2.5min, the transparent milky of lily lobe journey, softening degree is higher, and moderate; When surpassing 2.5min, when reaching 3nin, lily lobe color pastiness, and softness number is too high, takes all factors into consideration and selects 2.5min.
1.3 water addition ratio example condition is selected
Take all factors into consideration its economic benefit, carrying out heat iron temperature is 100 ℃, and the time is 2.5min, lily: water is 1: 15,1: 20,1: 25,1: 30,1: 35 experiment of single factor (table 4), and the result finds 1: 25 o'clock its color and luster, and smell, state are preferable.
Table 4 lily water addition ratio example condition is selected
Can be got by table 4, under identical temperature, time, along with the rising of lily water addition ratio example, its color and luster trend is transparent, and the color greening, and the softness number degree is also increasingly high.When lily: when water was 1: 25, its color and luster was transparent milky white and shinny, and softening degree is moderate.When surpassing this ratio, lily lobe color pastiness, and softness number is too high.Take all factors into consideration and select lily: water is 1: 25.
1.4 blanching condition orthogonal experiment
Arrange three factors, three levels to carry out orthogonal test (like table 5), and lily lobe after the blanching is compared sensory evaluation scores.
Real face scheme of table 5 blanching condition and interpretation of result
Can know that by table 5 each factor to lily juice organoleptic effects size order is: B＞A＞C, and confirm that more excellent blanching condition is A3B1C1,, i.e. blanching temperature is 100 ℃, and blanching treatment time is 2min, and the material-water ratio example is 1: 20, and this moment, lily juice color was pure white, and softness number is higher.Blanching treatment time can be classified one of enzymolysis process factor as.
The research of 2 lily enzymolysis process
2.1 the basis of lily
Lily basis content is as shown in table 6, and is different with general fruits and vegetables, and starch and Protein content are all than higher in the lily; Belong to high starch plant; Because starch and protein all are big molecules, are dispersed in the aqueous medium, be prone to make lily juice to produce lamination; Therefore need starch and protein be carried out enzymolysis to a certain degree, make final lily juice system reach stable state through the control enzymatic hydrolysis condition.
The basis % of table 6 lily
| Composition | Moisture | Starch | Protein | Pectin | Ash content |
| Content | 70.81 | 12.06 | 3.43 | 2.47 | 1.03 |
2.2 the gelatinization condition is selected
Starch after the gelatinization helps diastatic effect, therefore before diastatic action, at first the starch in the lily is carried out gelatinization and handles.According to bibliographical information, pure starch is can be by rapid gelatinization more than 63.79 ℃ in the lily, and the gelatinization point of starch is about 80.20 ℃ in the lily slurry; This possibly be owing to except starch, also there is material such as pectin in the lily slurry; These materials and starch interact and are unfavorable for the gelatinization of starch, are unfavorable for the stretching, extension of starch chain, for the abundant gelatinization of starch; Confirm that the final gelatinization operating temperature of lily slurry is 85 ℃, the time is about 20min.
2.3 a-amylase influence condition
The factor that influences diastatic action has
temperature, pH value, time, enzyme concentration.Operative temperature by the requirement of data book confirm optimum temperature be 70 ℃ of
diastatic optimum PHs be generally 4.5～7.0
pH value of lily juice is 6.5 after the gelatinization; Should adjust pH value in theory; But juice deepens after test discovery pH value is transferred greatly; Reason possibly be that anthocyanidin shows dark under big pH value; And look light is or do not develop the color when meta-acid, so Normal juice PH is not adjusted.
(1) enzyme action time is classified one of orthogonal test factor as, under the suitable condition through to forming sediment in the lily liquid
The dynamic observing analysis and can know that contents of starch descends rapidly in initial 60min of powder enzymolysis process, pace of change is comparatively slow behind the 90min.Main cause is just to have begun as the starch concentration of substrate greatly, and the substrate for enzymatic activity reaction speed is fast, rapidly with starch degradation, subsequently since concentration of substrate reduce, product increase and
Degradation reason under the enzyme activity makes enzyme reaction rate descend, and confirms that therefore the diastatic reaction time is about 90min.
(2) enzyme concentration is also classified one of orthogonal test factor as, carries out enzyme concentration and be 0.1%, 0.2%, 0.3%, 0.4% experiment of single factor (table 7), can confirm that its enzyme concentration is about 0.2%.
The diastatic addition of table 7 a-is to the influence (70 ℃ of operative temperatures, time 1h) of lily juice
| Enzyme concentration/% (g enzyme/g lily) | 0.1 | 0.2 | 0.3 | 0.4 |
| Clarity/% | 55.5 | 60.0 | 59.8 | 59.7 |
Can be known that by Fig. 1 along with the increase of amylase addition, the enzymolysis degree of starch is high more in the lily liquid, make lily clarification of juice degree that further raising arranged, when diastatic addition increases to after 0.2%, the clarity of lily liquid descends to some extent.Reason possibly be under identical temperature, time; The amylase addition increases, and the enzymolysis degree of starch is high more, and the content of glucose is high more in the enzymolysis process; With protein, peptide, amino acid etc. Maillard reactions take place with regard to easier also; Thereby cause browning index to increase, clarity descends, and therefore takes all factors into consideration and selects 0.2% amylase for use.
2.4 papain influence condition
The factor that influences the papain effect has: temperature, time, pH value.Consult reference materials and confirm that the papain temperature adopts 65 ℃ of optimum temperatures; The papain optimal pH finds that through experiment the pH value increases back juice color and luster and deepens between 5.0～7.0, and very little to the change of solubility solidity thing content, so pH does not list in the orthogonal test factor.
(1) classifies one of orthogonal test factor action time as, in single factor experiment, find obvious bright phenomenon to occur so the time fixes in the 120min behind the adding protease 60min.
(2) enzyme concentration is also classified one of orthogonal test factor as, carries out enzyme concentration and be 0.25%, 0.3%, 0.35%, 0.4% experiment of single factor (table 8), can confirm that its enzyme concentration is about 0.3%.
The addition of table 8 papain is to the influence (65 ℃ of operative temperatures, time 1h) of lily juice
| Enzyme concentration/% (g enzyme/g lily) | 0.25 | 0.3 | 0.35 | 0.4 |
| Clarity/% | 63.6 | 69.0 | 68.3 | 67.9 |
(annotating: after enzyme concentration is 0.2% a-amylase, when temperature is 60 ℃, handles 60min, make an experiment)
Can know the papain amount from low-level when increasing to by-level by Fig. 2, lily juice clarity increases very fast; But when middle level increased to high level, clarity changed comparatively mild; Clarity was maximum when papain enzyme amount mediated level 0.3%.
2.5 the optimization technology of lily juice enzymolysis
Table 9 lily juice enzymolysis experimental factor water-glass
Table 10 L
16(4
5) testing program and analysis of results table
Can know by table 10, influence the light transmittance factor and to inferior order be: papain hydrolysis time → amylorrhexis time → papain dosage → time of precooking → amylase dosage from the master.Optimal parameter consists of A
3B
3C
2D
2E
1The 3min that promptly precooks, a-amylase addition 0.2%, action time 90min, papain addition 0.2%, action time 60min, the clear juice of lily that goes out by the optimal processing parameter combined preparation does not have deposition to be taken place, and color and luster is limpid.
Comparing us by above data and analysis can obtain as drawing a conclusion:
(1) the preferable blanching condition of lily is 100 ℃ of heat iron temperatures, blanching treatment time 3min, and material-water ratio example 1: 20,
(2) gelatinization point of starch is 80.20 ℃ in the lily slurry, for making the abundant gelatinization of starch, confirms that final gelatinization operating temperature is 85 ℃, and the time is 20min.
(3) adopting amylase and Protease Treatment lily slurries, is the material of suitable molecular weight with wherein protein and starch degradation, can increase their solubility, the generation that minimizing precipitates.The enzymolysis process condition is that a-amylase consumption is 0.2% (g enzyme/g lily), and the processing time is 90min; The papain consumption is 0.2% (g enzyme/g lily), and the processing time is 60min.Comprehensive: this method commute causes that macromolecular substances such as the starch, protein of lily juice deposition adopts the method for amylase, papain enzymolysis; Confirm the enzymolysis optimum process condition; Reduce the loss of function factor to greatest extent; Improved utilization ratio of raw materials, in the hope of the certain theory basis being provided for further developing lily juice beverage.
Description of drawings
Fig. 1 is the influence of the diastatic addition of a-to lily juice
Fig. 2 is the influence of the addition of papain to lily juice clarity
The specific embodiment
The method of embodiment 1, a kind of clarifying lily juice by enzymolysis may further comprise the steps,
1) pick selects that fresh, free from admixture, nothing are gone mouldy, the new fresh lily bulb ball of no small holes caused by worms for use, and with lily ball distinguish, impurity elimination.
2) blanching with protect look and get the water that the lily ball weighs 15 times, add color stabilizer, be heated to 100 ℃, pour the lily ball clack into, blanching 2.5min.Lily is protected vitta spare: sodium chloride 0.1g/kg, citric acid 0.1g/kg, sodium isoascorbate 0.2g/kg.
3) after the broken cooling, pour colour protecting liquid and lily lobe into disintegrating machine together and carry out break process.
4) lily juice after gelatinization will be pulled an oar is put in 60 ℃ the water-bath and is heated gelatinization 20min, will constantly stir during gelatinization, makes its complete gelatinization.
5) enzyme is handled the a-amylase that dextrin adds 0.3% (lily weight), under 70 ℃ condition, handles 90min, gets its supernatant after the cooling and handles with papain; The papain that adds 0.4% (lily weight) during processing; 65 ℃, handle 60min, it is for use to get supernatant.
6) enzyme that goes out is preserved the 1min enzyme that goes out with above-mentioned clear liquid and is handled under 100 ℃ condition.Go out to leave standstill behind the enzyme and get supernatant.
7) hot canning jar goes in autoclaved Packaging Bottle, to carry out preservation after the lily liquid of clarification is heated to 100 ℃ immediately.
The method of embodiment 2, a kind of clarifying lily juice by enzymolysis may further comprise the steps,
1) pick selects that fresh, free from admixture, nothing are gone mouldy, the new fresh lily bulb ball of no small holes caused by worms for use, and with lily ball distinguish, impurity elimination.
2) blanching with protect look and get the processing water that the lily ball weighs 25 times, add people's color stabilizer, be heated to 100 ℃, pour the lily ball clack into, blanching 1.5min.Lily is protected vitta spare: sodium chloride 0.1g/kg, citric acid 0.1g/kg, sodium isoascorbate 0.2g/kg.
3) after the broken cooling, pour colour protecting liquid and lily lobe into disintegrating machine together and carry out break process.
4) lily juice after gelatinization will be pulled an oar is put in 85 ℃ the water-bath and is heated gelatinization 20min, will constantly stir during gelatinization, makes its complete gelatinization.
5) enzyme is handled the a-amylase that dextrin adds 0.4% (lily weight), under 70 ℃ condition, handles 90min, gets its supernatant after the cooling and handles with papain; The papain that adds 0.3% (lily weight) during processing; 65 ℃, handle 60min, it is for use to get supernatant.
6) enzyme that goes out is preserved the 1min enzyme that goes out with above-mentioned clear liquid and is handled under 100 ℃ condition.Go out to leave standstill behind the enzyme and get supernatant.
7) hot canning jar goes in autoclaved Packaging Bottle, to carry out preservation after the lily liquid of clarification is heated to 100 ℃ immediately.
The method of embodiment 3, a kind of clarifying lily juice by enzymolysis may further comprise the steps,
1) pick selects that fresh, free from admixture, nothing are gone mouldy, the new fresh lily bulb ball of no small holes caused by worms for use, and with lily ball distinguish, impurity elimination.
2) blanching with protect look and get the processing water that the lily ball weighs 20 times, add people's color stabilizer, be heated to 100 ℃, pour the lily ball clack into, blanching 2min.Lily is protected vitta spare: sodium chloride 0.1g/kg, citric acid 0.1g/kg, sodium isoascorbate 0.2g/kg.
3) after the broken cooling, pour colour protecting liquid and lily lobe into disintegrating machine together and carry out break process.
4) lily juice after gelatinization will be pulled an oar is put in 85 ℃ the water-bath and is heated gelatinization 20min, will constantly stir during gelatinization, makes its complete gelatinization.
5) enzyme is handled the a-amylase that dextrin adds 0.2% (lily weight), under 70 ℃ condition, handles 90min, gets its supernatant after the cooling and handles with papain; The papain that adds 0.2% (lily weight) during processing; 65 ℃, handle 60min, it is for use to get supernatant.
6) enzyme that goes out is preserved the 1min enzyme that goes out with above-mentioned clear liquid and is handled under 100 ℃ condition.Go out to leave standstill behind the enzyme and get supernatant.
7) hot canning jar goes in autoclaved Packaging Bottle, to carry out preservation after the lily liquid of clarification is heated to 100 ℃ immediately.
Claims (2)
1. the method for a clarifying lily juice by enzymolysis is characterized in that: may further comprise the steps,
Get the heavy 15-25 of lily water doubly, add color stabilizer, be heated to 100 ℃, pour the lily ball clack into, blanching 1.5-2.5min, the consumption of lily color stabilizer is: sodium chloride 0.1g/kg, citric acid 0.1g/kg, sodium isoascorbate 0.2g/kg;
After the cooling, pour colour protecting liquid and lily lobe into disintegrating machine together and carry out crushing and beating and handle;
Lily juice after the making beating put in 60-85 ℃ the water-bath heat gelatinization 20min, will constantly stir during gelatinization, make its complete gelatinization;
Dextrin adds the AMS of 0.2-0.4%, under 70 ℃ condition, handles 90min, gets its supernatant after the cooling and handles with papain; The papain that adds 0.2-0.4% during processing, is handled 60min by 65 ℃; Get supernatant, the enzyme that goes out at last, sterilization treatment.
2. the method for clarifying lily juice by enzymolysis according to claim 1 is characterized in that: may further comprise the steps,
Get the water that lily weighs 20 times, add color stabilizer, be heated to 100 ℃, pour the lily ball clack into, blanching 2min, the consumption of lily color stabilizer is: sodium chloride 0.1g/kg, citric acid 0.1g/kg, sodium isoascorbate 0.2g/kg;
After the cooling, pour colour protecting liquid and lily lobe into disintegrating machine together and carry out crushing and beating and handle;
Lily juice after the making beating put in 85 ℃ the water-bath heat gelatinization 20min, will constantly stir during gelatinization, make its complete gelatinization;
Dextrin adds 0.2% AMS, under 70 ℃ condition, handles 90min, gets its supernatant after the cooling and handles with papain, adds 0.2% papain during processing, and 65 ℃, handle 60min, get supernatant, the enzyme that goes out at last, sterilization treatment.
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| CN109924374A (en) * | 2019-04-24 | 2019-06-25 | 中国科学院寒区旱区环境与工程研究所 | A kind of lily inspissated juice and the preparation method and application thereof |
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