CN101862010A - Preparation method of fruit juice for reducing organic acid content - Google Patents
Preparation method of fruit juice for reducing organic acid content Download PDFInfo
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- CN101862010A CN101862010A CN200910020544A CN200910020544A CN101862010A CN 101862010 A CN101862010 A CN 101862010A CN 200910020544 A CN200910020544 A CN 200910020544A CN 200910020544 A CN200910020544 A CN 200910020544A CN 101862010 A CN101862010 A CN 101862010A
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Abstract
The invention relates to a preparation method of fruit juice for reducing organic acid content, which comprises the following steps: the obtainment of clear fruit juice, the activation of weak base anion exchange resin, the adsorption of active ingredients of the fruit juice, the regeneration of weak base anion exchange resin, the deacidification of the fruit juice, and the like. The invention can not only effectively reduce the organic acid in the clear fruit juice, but also maintain the nutrients and unique flavor; and simultaneously, ethanol is not brought into the fruit juice, and sugar-free health drink can be further developed; the used resins can be repeatedly used, and eluent being processed by the resin in the process of regeneration contain organic acid containing salts, is directly concentrated and crystallized to be prepared into organic acid salts, or is processed by strong acid cation exchange resin to be prepared into organic acids, thereby being more favorable for saving resources and protecting environment.
Description
Technical field
The present invention relates to the fruit juice processing technique field, is a kind of preparation method who reduces organic acid content in the fruit juice specifically.
Background technology
The fruit drink of China development at present is very fast, various in style, but for very high wild of health-care components content or grow fruit as kinds such as hawthorn, sea-buckthorn, blueberry, Europe Lee, bitter orange, blueberry, passionflower, red bayberry, olives, because organic acid content is higher, palatability is poor, and being difficult to be processed into can the original nutritional labeling of more complete maintenance and single fruit juice, fruit wine or the fruit vinegar beverage of local flavor.
Hawthorn has important medical value, since ancient times, just becomes the good medicine of spleen benefiting and stimulating the appetite, relieving dyspepsia, phlegm reduction of blood circulation promoting.Current research shows hawthorn energy vasodilator, reinforcement and adjusting cardiac muscle, increases ventricle and heart motional amplitude and crown blood flow volume, reduces serum cholesterol and brings high blood pressure down, so hawthorn is the desirable health food of anti-angiocardiopathy.Other fruit also has the different health-care efficacy of performance.
So good fruit wild or plantation is not processed to keep the beverage and the fruit wine of original nutritional labeling and local flavor at present, and its main cause is that the organic acid content in the fruit is higher, and mouthfeel is poor.General fruit drink total acid content, with citrometer, can not be greater than 6 ‰ (they being 6g/L), the fruit wine total acid content can not be greater than 11 ‰ (they being 11g/L), and the organic acid content in the fruit of these wild or plantations is up to 10 ‰-40 ‰ (10g/L-40g/L).Usually some food additives allotments of the adding of adopting or the method for diluting all can reduce its health-care efficacy relatively, might bring into simultaneously to be unfavorable for the composition that eats.Therefore, just press for to find and a kind ofly can reduce organic acid content in clear juice or the fruit wine, can keep the advanced technology of its nutritional labeling and local flavor again.
At present the method that acid is fallen in fruit juice or fruit wine has " malo-lactic fermentation method ", " the potassium tartrate precipitation method ", " precipitation of calcium carbonate ", " dilution is fallen acid or blent ", " electroosmose process ", " alkali neutralisation ", " solvent extraction method ", " ion-exchange " etc.
The malo-lactic fermentation method: this is the method that high fruit drinks processing must be used for malic acid content, as in the grape wine processing just there being this step, by this step, can partly reduce half with the acidity that malic acid forms.
The potassium tartrate precipitation method: in fruit wine such as grape wine, often adopt the method.Its principle is that the potassium tartrate that adds forms potassium hydrogen tartrate and separates out and reduce acidity in wine.Reduce total acid 1g, generally need tartarize potassium 2.24g/L.This method is suitable for for containing the high fruit wine of tartaric acid.
Precipitation of calcium carbonate: calcium carbonate can reduce the organic acid in fruit juice or the fruit wine, but in test, when reaching required acidity, mouthfeel can become puckery in fruit juice or the fruit wine, and peculiar smell is arranged.
Dilution is fallen acid or blent: the defective that adopts the method to fall acid is that the fruit juice mouthfeel is poor, and health-care components content is low.
The alkali neutralisation: adopt NaOH or potassium hydroxide neutralisation to fall acid, the characteristic flavour fading of fruit juice or fruit wine also produces simultaneously and is difficult to the astringent taste that allows the people accept.
Electroosmose process: experimental result is very poor, and anode membrane is poisoned and inactivation.
Ion-exchange-resin process: the foreign scholar adopts the high fruit juice of ion exchange resin treatment acid content to reduce the acidity of fruit juice.Lue S J and Chiang B H. and Edwin Vera etc. have successively carried out passion fruit juice and have adopted multiple weak-base anion-exchange resin to carry out depickling under the prerequisite that keeps local flavor, and acid has dropped to below the 5g/L the most at last.Abrams I., use macroporous absorbent resin such as Johnson R.L. and Couture R. and weak-base anion-exchange resin carry out the debitterize of lime joice and the research of depickling.U.S. Pat 7074448B2 etc. only design technology, solve the spoilage problem of the depickling fruit juice that fruit juice in the deacidification caused by water dilution and microorganism.
Above research all solves the original nutritional labeling of maintenance fruit juice and the difficult problem of local flavor.
Summary of the invention
The technical problem to be solved in the present invention is, at the above-mentioned defective of prior art, provides a kind of preparation method who reduces organic acid content in the fruit juice.
To achieve these goals, the present invention is achieved in that this method may further comprise the steps:
(1) clear juice: choose fruit raw material, carry out fragmentation, squeeze the juice, filtration or centrifugal, obtain clear juice.
(2) weakly-basic anion is inhaled the exchanger resin activation: at first getting volume is the saturated aqueous common salt of two to five times of processed resin volumes, soaks resin 18-24 hour, drains saline solution then, uses water rinse; Next soaked 8-12 hour with 3% to 6% hydrochloric acid solution, drained acid solution then, and is extremely neutral with water rinse; The sodium hydroxide solution that reuses 0.5-5mol/L soaked 8-12 hour, drained alkali lye, and is extremely neutral with water rinse; Repeat soda acid then and handle, the temperature of treat liquid is between-10 ℃ to 80 ℃.
(3) absorption of fruit juice active component: the weakly-basic anion in the clear juice implantation step (2) in the step (1) is inhaled exchanger resin, the active component in the absorption fruit juice.
(4) weakly-basic anion is inhaled the regeneration of exchanger resin: at first the water with 1-5BV washes the resin of handling through step (3), secondly the sodium hydroxide solution with 1-5mol/L passes through resin with the speed of 0.5-3BV/h, when adsorbed organic acid 60-90% is taken off in organic pickling, stop sodium hydroxide solution and enter resin column, wash resin once more and be neutral to flowing out liquid.
(5) fruit juice acid falls: will inject the weakly-basic anion of handling through step (4) by the fruit juice that handled step (3) and inhale exchanger resin, reduce the organic acid content in the fruit juice.When can not meeting the demands, the organic acid of the fruit juice that flows out resin column stops to enter fruit juice.Purpose is to make the resins exchange organic acid and do not adsorb other composition, thereby finishes the depickling of resin to fruit juice or wine.
As the further improvement of above-mentioned technology, above-described a kind of preparation method who reduces organic acid content in the fruit juice inhales exchanger resin circulation repeated use through the weakly-basic anion that step (4) obtains.
As the further improvement of above-mentioned technology, above-described a kind of preparation method who reduces organic acid content in the fruit juice contains organic acid salt in the described eluent through weakly-basic anion suction exchanger resin, can be made into acylate through concentrated, crystallization procedure; Can be made into organic acid by storng-acid cation exchange resin again.
As the further improvement of above-mentioned technology, above-described a kind of preparation method who reduces organic acid content in the fruit juice, described fruit juice also can be fruit wine.
As the further improvement of above-mentioned technology, above-described a kind of preparation method who reduces organic acid content in the fruit juice, the fruit of described step (1) is hawthorn.
As the further improvement of above-mentioned technology, above-described a kind of preparation method who reduces organic acid content in the fruit juice, the fruit of described step (1) is red bayberry.
Fruit described in the present invention is the higher fruit of organic acid content wild or that propagate artificially, can also be kinds such as sea-buckthorn, blueberry, Europe Lee, bitter orange, blueberry, passionflower, olive.
Implement a kind of preparation method who reduces organic acid content in the fruit juice of the present invention, not only can effectively reduce organic acid content in the clear juice, and can keep its nutritional labeling and exclusive local flavor, employed resin can be reused simultaneously, contain organic acid salt through in the eluent of resin in the regenerative process, directly concentrated, crystallization can be made into acylate or can be made into organic acid by storng-acid cation exchange resin again, more helps economizing on resources and environmental protection.
The specific embodiment
In a kind of preparation method first embodiment that reduces organic acid content in the fruit juice of the present invention, described fruit is hawthorn, and this method may further comprise the steps:
(1) processing of clarification haw juice or wine: the 10kg haw berry, add 10kg water, heating is boiled and is kept being boiled to the haw berry face checking, is cooled to 60 ℃, and making beating adds the 1g pectase, and 50 ℃ keep 6h, obtain clarifying haw juice by centrifugal, are designated hereinafter simply as haw juice.Haw juice or hawthorn pulp add suitable culture propagation, clarify, filter Hawthorn Fruit Wine.
(2) weakly-basic anion is inhaled the exchanger resin activation: at first getting volume is the saturated aqueous common salt of two to five times of processed resin volumes, soaks resin 18-24 hour, drains saline solution then, uses water rinse; Next soaked 8-12 hour with 3% to 6% hydrochloric acid solution, drained acid solution then, and is extremely neutral with water rinse; The sodium hydroxide solution that reuses 0.5-5mol/L soaked 8-12 hour, drained alkali lye, and is extremely neutral with water rinse; Repeat soda acid then and handle, the temperature of treat liquid is between-10 ℃ to 80 ℃.
(3) absorption of fruit juice active component: the weakly-basic anion in the clear juice implantation step (2) in the step (1) is inhaled exchanger resin, the active component in the absorption fruit juice.The haw juice etc. of inhaling exchange resin column up to the turnover weakly-basic anion stops into juice when not having difference.
(4) acquisition of the regeneration of weak-base anion-exchange resin and byproduct: at first the water with 1-5BV washes the resin of handling through step (3), secondly the sodium hydroxide solution with 1-5mol/L passes through resin with the speed of 0.5-3BV/h, when adsorbed organic acid 60-90% is taken off in organic pickling, stop sodium hydroxide solution and enter resin column, wash resin once more and be neutral to flowing out liquid.Contain citrate through in the eluent of resin column, directly concentrated, crystallization is fabricated to citrate or makes citric acid by storng-acid cation exchange resin again.
(5) fruit juice acid falls: will inject the weakly-basic anion of handling through step (4) by the fruit juice that handled step (3) and inhale exchanger resin, when the haw juice that flows out resin column or wine can not meet the demands, stop charging.
(6) repeating step (4) and step (5) are till the organic acid content of fruit juice or fruit wine reaches requirement.
In a kind of preparation method second embodiment that reduces organic acid content in the fruit juice of the present invention, described fruit is red bayberry, and this method may further comprise the steps:
(1) processing of clarification cranberry juice or wine: red bayberry fruit → fragmentation → squeeze the juice → filter → cranberry juice; Cranberry juice or red bayberry pulp add suitable culture propagation, clarify, filter red bayberry wine.
(2) weakly-basic anion is inhaled the exchanger resin activation: at first getting volume is the saturated aqueous common salt of two to five times of processed resin volumes, soaks resin 18-24 hour, drains saline solution then, uses water rinse; Next soaked 8-12 hour with 3% to 6% hydrochloric acid solution, drained acid solution then, and is extremely neutral with water rinse; The sodium hydroxide solution that reuses 0.5-5mol/L soaked 8-12 hour, drained alkali lye, and is extremely neutral with water rinse; Repeat soda acid then and handle, the temperature of treat liquid is between-10 ℃ to 80 ℃.
(3) absorption of fruit juice active component: the weakly-basic anion in the clear juice implantation step (2) in the step (1) is inhaled exchanger resin, the active component in the absorption fruit juice.The cranberry juice etc. of inhaling exchange resin column up to the turnover weakly-basic anion stops into juice when not having difference.
(4) weakly-basic anion is inhaled the regeneration of exchanger resin and the acquisition of byproduct: at first the water with 1-5BV washes the resin of handling through step (3), secondly the sodium hydroxide solution with 1-5mol/L passes through resin with the speed of 0.5-3BV/h, when adsorbed organic acid 60-90% is taken off in organic pickling, stop sodium hydroxide solution and enter resin column, wash resin once more and be neutral to flowing out liquid.Contain organic acid salt through in the eluent of resin column, directly concentrated, crystallization manufactures acylate or makes organic acid by storng-acid cation exchange resin again.
(5) fruit juice acid falls: will inject the weakly-basic anion of handling through step (4) by the fruit juice that handled step (3) and inhale exchanger resin, when the cranberry juice that flows out resin column or wine can not meet the demands, stop charging.
(6) repeating step (4) and step (5) are till the organic acid content of fruit juice or fruit wine reaches requirement.
In sum, as those of ordinary skill is scrutable in the art, described in this specification is a preferred embodiment of the present invention, and all changes of being made under this invention's idea or modification all should be in claim protection domains of the present invention.
Claims (6)
1. preparation method who reduces organic acid content in the fruit juice is characterized in that this method may further comprise the steps:
(1) clear juice: choose fruit raw material, carry out fragmentation, squeeze the juice, filtration or centrifugal, obtain clear juice.
(2) weakly-basic anion is inhaled the exchanger resin activation: at first getting volume is the saturated aqueous common salt of two to five times of processed resin volumes, soaks resin 18-24 hour, drains saline solution then, uses water rinse; Next soaked 8-12 hour with 3% to 6% hydrochloric acid solution, drained acid solution then, and is extremely neutral with water rinse; The sodium hydroxide solution that reuses 0.5-5mol/L soaked 8-12 hour, drained alkali lye, and is extremely neutral with water rinse; Repeat soda acid then and handle, the temperature of treat liquid is between-10 ℃ to 80 ℃.
(3) absorption of fruit juice active component: the weakly-basic anion in the clear juice implantation step (2) in the step (1) is inhaled exchanger resin, the active component in the absorption fruit juice.
(4) weakly-basic anion is inhaled the regeneration of exchanger resin: at first the water with 1-5BV washes the resin of handling through step (3), secondly the sodium hydroxide solution with 1-5mol/L passes through resin with the speed of 0.5-3BV/h, when adsorbed organic acid 60-90% is taken off in organic pickling, stop sodium hydroxide solution and enter resin column, wash resin once more and be neutral to flowing out liquid.
(5) fruit juice acid falls: will inject the weakly-basic anion of handling through step (4) by the fruit juice that handled step (3) and inhale exchanger resin, reduce the organic acid content in the fruit juice.
2. a kind of preparation method who reduces organic acid content in the fruit juice according to claim 1 is characterized in that, inhales exchanger resin circulation repeated use through the weakly-basic anion that step (4) obtains.
3. a kind of preparation method who reduces organic acid content in the fruit juice according to claim 1, it is characterized in that, contain organic acid salt in the described eluent through weakly-basic anion suction exchanger resin, can be made into acylate through concentrated, crystallization procedure, can be made into organic acid by storng-acid cation exchange resin again.
4. a kind of preparation method who reduces organic acid content in the fruit juice according to claim 1 is characterized in that described fruit juice can be fruit wine.
5. a kind of preparation method who reduces organic acid content in the fruit juice according to claim 1 is characterized in that the fruit of described step (1) is hawthorn.
6. a kind of preparation method who reduces organic acid content in the fruit juice according to claim 1 is characterized in that the fruit of described step (1) is red bayberry.
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| CN200910020544A CN101862010A (en) | 2009-04-20 | 2009-04-20 | Preparation method of fruit juice for reducing organic acid content |
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| CN200910020544A CN101862010A (en) | 2009-04-20 | 2009-04-20 | Preparation method of fruit juice for reducing organic acid content |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106585A (en) * | 2011-01-13 | 2011-06-29 | 内蒙古水域山饮品有限责任公司 | Method for reducing acidity of seabuckthorn juice |
| CN105685761A (en) * | 2016-01-30 | 2016-06-22 | 烟台大学 | Method for lowering content of organic acid in juice/fruit wine beverage |
| CN106136013A (en) * | 2016-07-15 | 2016-11-23 | 华中农业大学 | Low acid fruit juice fermentation liquid and preparation method thereof |
| CN106987510A (en) * | 2017-06-01 | 2017-07-28 | 淮海工学院 | A kind of method allocated for hawthorn finished wine |
| CN109803541A (en) * | 2016-09-20 | 2019-05-24 | 西方投资公司 | Depickling Cranberry fruit juice and preparation method thereof |
| CN110506882A (en) * | 2019-09-27 | 2019-11-29 | 中国农业大学 | A kind of method of raspberry juice deacidification |
| CN112655848A (en) * | 2020-12-16 | 2021-04-16 | 山东金晔农法食品有限公司 | Enzyme hawthorn juice and preparation method thereof |
| CN113604316A (en) * | 2021-08-23 | 2021-11-05 | 河北农业大学 | Sweet strawberry wine and preparation method thereof |
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| JPS61254164A (en) * | 1985-05-01 | 1986-11-11 | Kurita Seibi Kk | Apparatus for purifying citrus fruit juice |
| US5858433A (en) * | 1995-06-16 | 1999-01-12 | Kabushiki Kaisha Yakult Honsha | Process for producing preservable squeezed vegetable juice |
| CN1798506A (en) * | 2003-04-02 | 2006-07-05 | 特罗皮卡纳产品有限公司 | Resin deacidification of citrus juice with high acid maintenance. |
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2009
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Patent Citations (3)
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| JPS61254164A (en) * | 1985-05-01 | 1986-11-11 | Kurita Seibi Kk | Apparatus for purifying citrus fruit juice |
| US5858433A (en) * | 1995-06-16 | 1999-01-12 | Kabushiki Kaisha Yakult Honsha | Process for producing preservable squeezed vegetable juice |
| CN1798506A (en) * | 2003-04-02 | 2006-07-05 | 特罗皮卡纳产品有限公司 | Resin deacidification of citrus juice with high acid maintenance. |
Non-Patent Citations (2)
| Title |
|---|
| EDWIN VERA,ET.AL: "Comparison between different ion exchange resins for the deacidification of passion fruit juice", 《JOURNAL OF FOOD ENGINEERING》 * |
| 赵玉平: "山楂综合利用和开发研究", 《中国博士学位论文全文数据库》 * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106585A (en) * | 2011-01-13 | 2011-06-29 | 内蒙古水域山饮品有限责任公司 | Method for reducing acidity of seabuckthorn juice |
| CN105685761A (en) * | 2016-01-30 | 2016-06-22 | 烟台大学 | Method for lowering content of organic acid in juice/fruit wine beverage |
| CN106136013A (en) * | 2016-07-15 | 2016-11-23 | 华中农业大学 | Low acid fruit juice fermentation liquid and preparation method thereof |
| CN106136013B (en) * | 2016-07-15 | 2019-10-11 | 华中农业大学 | Low acid fruit juice fermentation liquid and preparation method thereof |
| CN109803541A (en) * | 2016-09-20 | 2019-05-24 | 西方投资公司 | Depickling Cranberry fruit juice and preparation method thereof |
| CN109803541B (en) * | 2016-09-20 | 2024-01-30 | 西方投资公司 | Deacidified cranberry juice and preparation method thereof |
| CN106987510A (en) * | 2017-06-01 | 2017-07-28 | 淮海工学院 | A kind of method allocated for hawthorn finished wine |
| CN110506882A (en) * | 2019-09-27 | 2019-11-29 | 中国农业大学 | A kind of method of raspberry juice deacidification |
| CN112655848A (en) * | 2020-12-16 | 2021-04-16 | 山东金晔农法食品有限公司 | Enzyme hawthorn juice and preparation method thereof |
| CN113604316A (en) * | 2021-08-23 | 2021-11-05 | 河北农业大学 | Sweet strawberry wine and preparation method thereof |
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Application publication date: 20101020 |