CN101904524B - Pure natural raw juice of full banana fruits and production method thereof - Google Patents
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Abstract
The invention discloses a pure natural raw juice of full banana fruits and a production method thereof. The pure natural raw juice of full banana fruits is characterized by using the full banana fruits as raw materials without adding water, other sweeteners, pigments and stabilizing agents and the like; after the steps of cleaning, sterilizing, pulping, enzymatic liquefying, filtering and settling, and sterilizing, the clear raw balance juice is produced. In the production, by adopting the steam for inactivating the enzyme and protecting the color, the color protection effect is good and the loss of the dissoluble solid matter is low; by adopting the compound enzyme for liquefaction, the viscosity of the pulp is reduced and the juice yield and the clarity of the fruit juice are effectively improved (the juice yield reaches 80% and the clarity is more than 95%). The content of the dissoluble solid of the pure natural raw juice of full banana fruits, which is prepared with the production method, is not less than 15%; the pure natural raw juice of full banana fruits is bright yellow, clear and transparent and has good taste and typical aromatic flavor of banana; the natural color, the flavor and the nutrient component of the banana are remained completely, so that the pure natural raw juice of full banana fruits is a pure health natural banana juice.
Description
Technical field
The present invention relates to drink and production and processing field thereof, more specifically say a kind of pure natural raw juice of full banana fruits and production method thereof.
Background technology
Banana is one of topmost fruit in the world, with its abundant nutritive value, aromatic odor, cheap price always extremely the consumer like.At present, the banana more than 80% all is to put on market with reset condition.Because the banana not characteristic of storage tolerance transportation makes post-harvest loss serious, banana post-harvest loss rate is up to nearly 50% in recent years.
Fruit drink is to increase one of fast, the most most popular kind in the beverage industry.Fruit drink has kept the most of nutritional labeling in the fruit, has high alimentary health-care function, to keep acid-base balance in the body, promotion health plays an important role.Also produce at present larger gap between the productive consumption of China's soft drink and the developed country, the pre-capita consumption beverage is 1/4th of world average level approximately.Along with the gradually enhancing of China people health perception, to approval and the gradually increase of consumption of fruit juice, the fruit juice industry development prospect is good.
Bananas juice is the important converted products that most probable digests the banana raw material on a large scale.The technical bottleneck of at present restriction banana fruit juice processing is: banana pulp viscosity is large, goes out the juice difficulty, and crushing juice rate is low; Brown stain easily occurs in process, and the color and luster blackening is dimmed.Secondly, pericarp accounts for the ratio of fruit up to 45%～50%.Existing banana deep processing mesocarp utilization rate is very low, usually is not utilized as discarded object, and the waste resource is contaminated environment again.Though the research of extracting materials such as separating pectin, polyphenol, dietary fiber, thick polysaccharide, melanin from Banana peel is arranged, there is the problem that extraction efficiency is not high, raw material availability is low, added value is low, be not suitable for suitability for industrialized production.
Banana is the fruit that a kind of moisture is lower, solid content is higher, and directly squeezing is difficult for juice, if can raw material fully be liquefied by special technique, will help the raising of fruit juice yield.But the introducing of pericarp when having realized taking full advantage of raw material, improving the fruit juice yield, also exerts an adverse impact to the processing characteristics of raw material.The first, increase the content of the materials such as pectin, crude fibre, thereby caused the rising of pulp viscosity, increase and the juice difficulty; The second, reduced pol and the acidity of pulp, the mouthfeel of fruit juice is changed, the storage stability of Normal juice is also produced certain influence; The 3rd, increase the content of total phenol, thereby increased enzymatic browning and non-enzymatic browning possibility occurrence.Chinese patent application 2008l0229018.3 discloses a kind of banana skin beverage compound method, is take banana skin as primary raw material, and % is formulated by weight by banana skin magma, white sugar, citric acid, stabilizing agent and water.The production method of this beverage comprises the preparation of banana skin magma and preparation two parts of beverage, and technological process is: fresh banana skin → hot water is cleaned → centrifuge dripping → making beating → colloid mill fine grinding → allotment → homogeneous → can → gland seal → sterilization cooling → check → finished product.Its shortcoming one is that banana skin and flesh can not use together, has increased the complexity of cost of labor and technique; The 2nd, owing to need to add stabilizing agent and water, the quality of its beverage product will inevitably decrease, and its nutrition, mouthfeel also can be affected.
In existing production and processing fruit juice technique, for preventing fruit generation brown stain, often include the enzyme step of going out, concrete grammar has hot water enzyme, steam enzyme, microwave deactivating enzyme, the irradiation enzyme etc. that goes out that goes out that goes out.Adopting hot water to go out enzyme and steam when going out enzyme, is the loss that reduces nutrient and flavour of food products, and what often adopt is to be lower than 100 ℃ hot water or steam.
The component of fruits and vegetables itself such as pectin, starch, cellulose, protein etc. are the main causes that causes the crushing juice rate difficulty, and easily cause muddiness, the generation of the bad phenomenon such as brown stain and secondary precipitation.Tradition is got juice technique and is difficult to decompose above-mentioned factor, causes that crushing juice rate is low, viscosity is large, be difficult for clarification.Zymotechnic is used for Juice extracts, clarify, not only overcome the shortcoming of traditional handicraft, more effectively decompose and remove large molecule, and increased considerably the quality of Juice.Thereby, for reducing pulp viscosity, improve product crushing juice rate and clarity, in existing production and processing fruit juice technique, adopted enzymatic liquefaction technique.Research and practice are found, often product crushing juice rate and the clarity than only with the single enzyme preparation time is high to adopt complex enzyme formulation, existing scientific and technical literature also can be found some and adopt complex enzyme formulations to produce the technical scheme of clarification type fruit juice such as pear juice, longan juice, banana pulp fruit juice, but because the fruit classification is different, especially the fruit composition differs, therefore, can not apply mechanically simply in the past technical scheme.For example, if be that complex enzyme formulation in the clarification type bananas juice production technology of banana pulp prepares raw juice of full banana fruits adopting raw material directly, because the content of the pectin that contains in the full banana fruits raw material composition, polyphenols, cellulose, oxidizing ferment etc. is far above banana pulp, experimental results show that, its product crushing juice rate is lower, and the puckery sense of its fruit juice is difficult for removing.
At present, not yet retrieve the technical literature that adopts full banana fruits to produce fruit juice.
Summary of the invention
Constantly put into practice through the inventor, finally solve above-mentioned technical barrier, a kind of raw juice of full banana fruits of high-quality pure natural is produced in invention.
Purpose of the present invention, namely be to provide a kind of take full banana fruits as raw material, can take full advantage of high, good pure natural raw juice of full banana fruits and the production method thereof of fruit juice quality of pericarp resource, feed stock conversion of banana.
Pure natural raw juice of full banana fruits of the present invention is to be raw material by the full banana fruits of maturation real (comprising pericarp and pulp), makes through cleaning → go out enzyme → making beating → enzymatic liquefaction → centrifugal clarification → sterilization.Wherein, described cleaning be with full maturity without the banana raw material that rots, adopt circulating water to clean the dirt on Banana peel surface and excision banana stem and carpopodium part.The described enzyme that goes out is behind the shape of preferably the full fruit of banana belt leather of cleaning being cut into chunks, through 100-130 ℃ of Steam Heating 1-6 minute.The selection process of described making beating is: the banana through the enzyme that goes out needn't be lowered the temperature, and beats to the muddy material with the speed of 2000-5000r/min with beater, obtains slurries.The selection process of described enzymatic liquefaction is: in slurries obtained in the previous step, add complex enzyme formulation, and in 40-60 ℃ of lower reaction 50-70min, mixing speed 150r/min; Be warming up to after reaction finishes and keep the 3-5 minute enzyme that goes out more than 90 ℃.Described centrifugal clarification preferably adopts following technique: after the enzyme process liquefaction, adjust slurry to pH≤4.0 with citric acid, and centrifugal with the 4000-5000r/min centrifuge, get clearly juice, and through the fine filtering device secondary filter, obtain banana Normal juice; Wherein, the smart filter membrane of fine filtering device≤45 μ m.The selection process of described sterilisation step is: after degassed and ultra high temperature short time sterilization, sterile filling enters packing container and sealing, namely gets the pure natural raw juice of full banana fruits finished product with banana Normal juice obtained in the previous step.Wherein, described complex enzyme formulation preferably adopts one of following two kinds of prescriptions: (1) is compound and get by pectase Ultra SP-L and cellulase CELLUBRIXL; Its consumption is preferably every 100KG slurries that corresponding described making beating step obtains, and the addition of pectase Ultra SP-L is 100 milliliters, and the addition of cellulase CELLUBRIXL is 100 milliliters; Perhaps, the addition of pectase Ultra SP-L is 20 milliliters, and the addition of cellulase CELLUBRIXL is 70 milliliters; (2) compound by pectase Ultra SP-L, cellulase CELLUBRIXL and AMS and get; Its consumption is preferably every 100KG slurries that corresponding described making beating step obtains, and the addition of pectase Ultra SP-L is 80 milliliters, and the addition of cellulase CELLUBRIXL is 70 milliliters, and the addition of AMS is 30 grams.
The production method of described pure natural raw juice of full banana fruits specifically comprises the steps:
1) full banana fruits cleans: selecting full maturity is raw material without the banana that rots, and adopts the dirt on circulating water cleaning Banana peel surface, excision banana stem and carpopodium part.
2) the segment enzyme that goes out: full banana fruits need not removed the peel, behind the shape of cutting into chunks, with the temperature Steam Heating 1-6 between 100-130 ℃ minute.
3) making beating: will beat to the muddy material through the banana of the enzyme that goes out.The following technique of preferred employing: will needn't lower the temperature through the banana of the enzyme that goes out, and beat to the muddy material with the speed of 2000-5000r/min with beater, and obtain slurries.
4) enzymatic liquefaction:
This enzymatic liquefaction operation can adopt single enzyme preparation or complex enzyme formulation to carry out, one or more in pectase, cellulase, the amylase for example, recommend more preferably to react 50-70min in 40-60 ℃ of lower reaction 50-100min(), be warming up to after reaction finishes and keep the 3-5 minute enzyme that goes out more than 90 ℃.The inventor's research and experiment show, when employing includes the complex enzyme formulation of pectase and cellulase, every 100KG slurries that for example corresponding step 3 obtains, the addition of pectase is the 20-100 milliliter, when the addition of cellulase is the 20-100 milliliter, every 100KG slurries that especially corresponding step 3 obtains, when employing was the pectase of 80 milliliters and the compound complex enzyme formulation that gets of cellulase that addition is 70 milliliters by addition, product crushing juice rate, clarity and browning index can be equilibrated at a preferred values.Further, the preferred complex enzyme formulation that adopts is except aforesaid pectase and cellulase, and the weight ratio that also includes the slurries that addition and step 3 obtain is 0.03% amylase.Below be again further preferred two concrete prescriptions of the inventor: (1) is by pectase Ultra SP-L and cellulase CELLUBRIXL is compound gets; Its concrete consumption: every 100KG slurries that corresponding described making beating step obtains, the addition of pectase Ultra SP-L is 100 milliliters, the addition of cellulase CELLUBRIXL is 100 milliliters; Perhaps, the addition of pectase Ultra SP-L is 20 milliliters, and the addition of cellulase CELLUBRIXL is 70 milliliters.(2) compound by pectase Ultra SP-L, cellulase CELLUBRIXL and AMS and get; Its concrete consumption: every 100KG slurries that corresponding described making beating step obtains, the addition of pectase Ultra SP-L is 80 milliliters, and the addition of cellulase CELLUBRIXL is 70 milliliters, and the addition of AMS is 30 grams.
5) centrifugal clarification: the slurries after the enzyme process liquefaction are centrifugal with centrifuge, get clearly juice, and through the fine filtering device secondary filter, obtain banana Normal juice.Be the non-enzymatic browning in the establishment juice storage process, and make the sugar-acid ratio of raw juice of full banana fruits preferably that can add citric acid with seasoning when carrying out described centrifugal clarification, better citric acid addition is to make slurry be adjusted to pH≤4.0.In this step, preferred parameter of noncentricity is 4000-5000r/min, the smart filter membrane of fine filtering device≤45 μ m.
6) degassed sterilization: banana Normal juice is after degassed and ultra high temperature short time sterilization, and sterile filling namely gets the pure natural raw juice of full banana fruits finished product after entering packing container and sealing.
With the raw juice of full banana fruits that said method makes, color and luster is bright orange, clear, clean taste, have banana typical case aromatic odor; The yield of banana Normal juice reaches 80%(and refers to the full fruit of every 100g, has 80g to be converted into original fruit juice), original fruit juice clarity reaches more than 95%, and soluble solid content wherein is greater than 15%.Because process of manufacture does not add moisture, does not add any additive yet, thereby be 100% pure banana clarification Normal juice.
Pure natural raw juice of full banana fruits of the present invention and production method thereof be the inventor measure, comparative analysis variously may affect the enzyme that goes out, protect look, the basis of liquefaction factor and technological parameter such as peroxidase and polyphenol oxidase enzyme activity etc. obtains.This product and production method thereof have following advantage:
1. pure natural raw juice of full banana fruits production method of the present invention is take full banana fruits as raw material, overcome the problem that the full banana fruits material viscosity is large, go out the juice difficulty, solved the technical barrier of producing fruit juice with full banana fruits: adopted the go out color protecting method of enzyme of steam, protected that chromatic effect is good, the soluble solid loss is little; Adopt compound enzyme for liquefaction, reduce pulp viscosity, Effective Raise juice yield and clarity.Pure natural raw juice of full banana fruits production method of the present invention, the pericarp resource, the feed stock conversion that not only take full advantage of banana are high, and the crushing juice rate of raw juice of full banana fruits is up to 80%, product clarity reaches more than 95%, and the pure natural raw juice of full banana fruits product quality of producing is good.
2. pure natural raw juice of full banana fruits process of manufacture of the present invention does not add moisture, does not add any additive (pigment, sweetener or anticorrisive agent etc.) yet, and product 100% derives from banana, really is the fruit juice of pure natural.
3, pure natural raw juice of full banana fruits of the present invention is processed through scientific method by banana, and finished product not only has the typical fragrance of banana, and also the arillate fresh scent of tool without the puckery sense of banana skin, also is bored with without the sweet of traditional fruit pulp type bananas juice; The finished product color and luster is yellowish, transparent clarification; Pure natural raw juice of full banana fruits of the present invention has also kept whole nutritional labelings (comprising simultaneously Banana peel) of banana, such as Polyphenols, 5-methylol tryptamines, carotenoid, trace quantity mineral substance element etc.Therefore, product has preferably anti-oxidant anti-radical action, and the effect of releive mood and pressure, and decapacitation provides outside the various nutritional labelings, also can assist for fat-reducing, hypotensive, treatment constipation etc.Thereby pure natural raw juice of full banana fruits of the present invention is the beverage of a kind of pure natural, health, safety, and is useful to promotion health, is a kind of all-ages new beverage.
Description of drawings
Fig. 1 is the production technological process of pure natural raw juice of full banana fruits of the present invention.
The specific embodiment
One, embodiment 1:
1, preparation method:
1) full banana fruits cleans: selecting full maturity is raw material without the banana that rots, and adopts the dirt on circulating water cleaning Banana peel surface, and excision banana stem and carpopodium part.
2) the segment enzyme that goes out: get above-mentioned clean full banana fruits 100KG, need not remove the peel, be cut into the long segment of about 3-4cm after, with 100 ℃ of Steam Heating of temperature 6 minutes.
3) making beating: the banana through the enzyme that goes out needn't be lowered the temperature, and beats to the muddy material with the speed of 2000-5000r/min with beater, obtains the 100KG slurries.
4) enzymatic liquefaction:
Adding by 100 milliliter pectase Ultra SP-L and 100 milliliter cellulases compound and complex enzyme formulation, and in 40-60 ℃ of lower reaction 50-70min, mixing speed 150r/min; Be warming up to after reaction finishes and keep the 3-5 minute enzyme that goes out more than 90 ℃.
5) centrifugal clarification: after the enzyme process liquefaction, adjust slurry to pH≤4.0 with citric acid, centrifugal with the 4000-5000r/min centrifuge, get clearly juice, and through fine filtering device secondary filter (smart filter membrane≤45 μ m), obtain 80.5 liters of banana Normal juice.
6) sterilization: banana Normal juice is after degassed and ultra high temperature short time sterilization, and sterile filling namely gets the pure natural raw juice of full banana fruits finished product after entering packing container and sealing.
2, the relevant physical and chemical index/data of the raw juice of full banana fruits that makes of above method are as follows:
The yield of full fruit juices: 80.5ml Normal juice/100g fresh fruit
Juice clarification degree: 97.4%
Relative viscosity: 1.846mPa.s
Soluble solid content 〉=15% acidity (pH4.0)
The organoleptic indicator: bright orange, the clear of color and luster, clean taste has banana typical case aromatic odor.
Two, embodiment 2:
1, preparation method:
Its preparation method is substantially the same manner as Example 1, and difference is:
1) the segment enzyme that goes out: the full fruit of banana belt leather was cut into chunks behind the shape, through 130 ℃ of Steam Heating 1 minute;
2) enzymatic liquefaction: complex enzyme formulation is 20 milliliter pectases and 70 milliliters of cellulases.
Obtain banana Normal juice 75.4L.
2, the relevant physical and chemical index/data of the raw juice of full banana fruits that makes of above method are as follows:
Crushing juice rate: 75.4ml Normal juice/100g fresh fruit
Clarity: 96.5%
Soluble solid content 〉=15% acidity (pH4.0)
Relative viscosity: 1.594mPa.s
The organoleptic indicator: bright orange, the clear of color and luster, clean taste has banana typical case aromatic odor.
Three, embodiment 3:
1, preparation method:
Its preparation method is substantially the same manner as Example 1, and difference is:
Enzymatic liquefaction: complex enzyme formulation is 80 milliliter pectases and 70 milliliter cellulases, 30 gram AMSs.
Obtain banana Normal juice 81.7L.
2, the relevant physical and chemical index/data of the raw juice of full banana fruits that makes of above method are as follows:
Crushing juice rate: 81.7ml Normal juice/100g fresh fruit
Clarity: 98.9%
Relative viscosity: 1.455mPa.s
Soluble solid content 〉=15% acidity (pH4.0)
The organoleptic indicator: bright orange, the clear of color and luster, clean taste has banana typical case aromatic odor.
Four, related experiment data:
1, the local flavor of the real fruit juice of full banana fruits:
The hot-working links such as enzyme, enzymolysis and sterilization of generally need to going out in the process of fruit juice, high temperature and long time treatment can make aromatic substance volatilization and thermal degradation in the fruit juice.The inventor adopts while distillation extraction method (SDE) and chromatography-mass spectroscopy (GC-MS) technology that the fragrance component of banana pulp, pericarp, pulp and juice and full fruit juice is analyzed.Full banana fruits juice identifies 50 kinds of key odorant compositions, 25 kinds of ester classes (60.26%) wherein, 5 kinds of alcohols (2.11%), 8 kinds of acids (8.54%), 5 kinds of carbonyl complexs (7.34%), 4 kinds of phenol compounds (11.81%), other 3 kinds (1.28%), the composition that content is the highest is isoamyl acetate (18.56%).78.53% of fruit juice general volatile composition is identical with pulp and juice entirely, and the two fragrance component is basically identical.Full banana fruits juice general volatile composition 70.42% identical with fresh banana, and kept characteristic perfume composition such as isoamyl acetate, the isoamyl isobutyrate etc. of fresh banana illustrates that full fruit juice preserved the main local flavor of banana fresh fruit.
2, the real fruit juice index analysis of full banana fruits
Take the banana of the banana of belt leather and peeling as raw material, prepare full fruit juices and pulp and juice according to following process conditions, and indices is analyzed respectively, the results are shown in Table 1.
Banana → cleaning → segment (3-4cm/ section) → steam enzyme (100 ℃ of water vapours that go out, 6min) → making beating → enzymatic liquefaction (0.08% pectase Ultra SP-L(v/w), 0.07% cellulase CELLUBRIXL (v/w), 0.03% AMS (w/w) reacts 80min under 50 ℃ of conditions) → separation → centrifugal → clarification → can → sterilization of juice slag.
Table 1 full banana fruits juice and the contrast of pulp and juice indices
As shown in Table 1, the yield of full fruit juice is 81.70%, apparently higher than the yield 46.62% of pulp and juice, illustrates take full banana fruits to prepare fruit juice as raw material in fact, has realized taking full advantage of of raw material.The clarity of full fruit juice and the clarity of pulp and juice are respectively 98.9% and 96.5%, relative viscosity is respectively 1.455mPa.s and 1.526mPa.s, illustrate that complex enzyme formulation of the present invention has overcome the problem that the banana material viscosity is large, go out the juice difficulty, compare with independent use pulp juice processed, the introducing of pericarp does not cause harmful effect.The soluble solid parameter that embodies in the table 1, although full fruit juice is not as pulp and juice on the surface, but the yield of considering full fruit juice is during apparently higher than the yield of pulp and juice, be not difficult to find: when adopting banana with equal portions to prepare respectively full fruit juice and pulp and juice with said method, the soluble solid of full fruit juice or apparently higher than pulp and juice.
In above-described embodiment, that adopt is the pectase Ultra SP-L of Novozymes Company, the cellulase CELLUBRIXL of Novozymes Company, the AMS of Beijing Suo Laibao Science and Technology Ltd..
Claims (2)
1. pure natural raw juice of full banana fruits it is characterized in that adopting full banana fruits, makes through cleaning → go out enzyme → making beating → enzymatic liquefaction → centrifugal clarification → sterilization; Wherein,
Described cleaning, be with full maturity without the banana raw material that rots, adopt circulating water to clean the dirt on Banana peel surface and excision banana stem and carpopodium part;
The described enzyme that goes out is that the full fruit of banana belt leather that will clean is cut into chunks behind the shape, through 100-130 ℃ of Steam Heating 1-6 minute;
Described making beating refers to needn't lower the temperature through the banana of the enzyme that goes out, and beats to the muddy material with the speed of 2000-5000r/min with beater, obtains slurries;
Described enzymatic liquefaction is to add complex enzyme formulation in slurries obtained in the previous step, and in 40-60 ℃ of lower reaction 50-70min, mixing speed 150r/min; Be warming up to after reaction finishes and keep the 3-5 minute enzyme that goes out more than 90 ℃;
Described centrifugal clarification is after the enzyme process liquefaction, adjusts slurry to pH≤4.0 with citric acid, and is centrifugal with the 4000-5000r/min centrifuge, gets clearly juice, and through the fine filtering device secondary filter, obtains banana Normal juice; Wherein, the smart filter membrane of fine filtering device≤45 μ m;
Described sterilization, be with banana Normal juice obtained in the previous step after degassed and ultra high temperature short time sterilization, sterile filling enter packing container and the sealing after, namely get the pure natural raw juice of full banana fruits finished product;
Wherein, described complex enzyme formulation, adopt one of following prescription:
(1) compound by pectase Ultra SP-L and cellulase CELLUBRIXL and get;
Consumption: every 100KG slurries that corresponding described making beating step obtains, the addition of pectase Ultra SP-L is 100 milliliters, the addition of cellulase CELLUBRIXL is 100 milliliters; Perhaps, the addition of pectase Ultra SP-L is 20 milliliters, and the addition of cellulase CELLUBRIXL is 70 milliliters;
(2) compound by pectase Ultra SP-L, cellulase CELLUBRIXL and AMS and get; Every 100KG slurries that corresponding described making beating step obtains, the addition of pectase Ultra SP-L is 80 milliliters, and the addition of cellulase CELLUBRIXL is 70 milliliters, and the addition of AMS is 30 grams.
2. the production method of pure natural raw juice of full banana fruits it is characterized in that adopting full banana fruits, makes through cleaning → go out enzyme → making beating → enzymatic liquefaction → centrifugal clarification → sterilization; Wherein,
Described cleaning, be with full maturity without the banana raw material that rots, adopt circulating water to clean the dirt on Banana peel surface and excision banana stem and carpopodium part;
The described enzyme that goes out is that the full fruit of banana belt leather that will clean is cut into chunks behind the shape, through 100-130 ℃ of Steam Heating 1-6 minute;
Described making beating refers to needn't lower the temperature through the banana of the enzyme that goes out, and beats to the muddy material with the speed of 2000-5000r/min with beater, obtains slurries;
Described enzymatic liquefaction is to add complex enzyme formulation in slurries obtained in the previous step, and in 40-60 ℃ of lower reaction 50-70min, mixing speed 150r/min; Be warming up to after reaction finishes and keep the 3-5 minute enzyme that goes out more than 90 ℃;
Described centrifugal clarification is after the enzyme process liquefaction, adjusts slurry to pH≤4.0 with citric acid, and is centrifugal with the 4000-5000r/min centrifuge, gets clearly juice, and through the fine filtering device secondary filter, obtains banana Normal juice; Wherein, the smart filter membrane of fine filtering device≤45 μ m;
Described sterilization, be with banana Normal juice obtained in the previous step after degassed and ultra high temperature short time sterilization, sterile filling enter packing container and the sealing after, namely get the pure natural raw juice of full banana fruits finished product;
Wherein, described complex enzyme formulation, adopt one of following prescription:
(1) compound by pectase Ultra SP-L and cellulase CELLUBRIXL and get;
Consumption: every 100KG slurries that corresponding described making beating step obtains, the addition of pectase Ultra SP-L is 100 milliliters, the addition of cellulase CELLUBRIXL is 100 milliliters; Perhaps, the addition of pectase Ultra SP-L is 20 milliliters, and the addition of cellulase CELLUBRIXL is 70 milliliters;
(2) compound by pectase Ultra SP-L, cellulase CELLUBRIXL and AMS and get; Every 100KG slurries that corresponding described making beating step obtains, the addition of pectase Ultra SP-L is 80 milliliters, and the addition of cellulase CELLUBRIXL is 70 milliliters, and the addition of AMS is 30 grams.
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| CN102178291B (en) * | 2011-04-01 | 2012-10-10 | 张建国 | Banana dietary vegetable fiber drink and production method thereof |
| US20130052313A1 (en) * | 2011-08-23 | 2013-02-28 | Pepsico, Inc. | Processing of whole or portions of genus musa and related species |
| CN103284030A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana paste from complete banana fruit |
| CN103284082A (en) * | 2012-03-05 | 2013-09-11 | 何寒 | Method for preparing banana juice from complete banana fruit |
| CN102793120B (en) * | 2012-07-27 | 2013-09-04 | 杨公明 | Preparation method for whole-banana powder |
| CN104223313A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preparation method of clear banana juice |
| CN104397793A (en) * | 2014-11-18 | 2015-03-11 | 苏州苏东庭生物科技有限公司 | Cabbage and banana fruit and vegetable beverage processing method |
| CN104886687A (en) * | 2015-05-19 | 2015-09-09 | 苏州葛家坞生物科技有限公司 | Lucid ganoderma and banana beverage |
| CN107080128A (en) * | 2017-03-22 | 2017-08-22 | 广东工业大学 | A kind of banana skin beverage and preparation method thereof |
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