CN101946936A - Process for preparing concentrated asparagus clear juice - Google Patents
Process for preparing concentrated asparagus clear juice Download PDFInfo
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Abstract
The invention belongs to the field of food processing, and particularly discloses a process for preparing concentrated asparagus clear juice. The process for preparing the concentrated asparagus clear juice is characterized in that: asparagus waste serving as a raw material is processed into the asparagus clear juice by crushing, enzyme inactivation, cooling, juicing, sterilization, enzymolysis, clarification, concentration, secondary clarification, kieselguhr filtration, hyper-filtration, post concentration, sterile filling and complete clarifying technology. The process clarifies asparagus and milkwort by adopting the clarifying and filtering technology of combining biological, physical and chemical methods, fully prevents the loss of nutritional value of the asparagus, ensures the safety of a product, particularly prevents the waste of the asparagus resource by using the asparagus waste as the raw material for clear juice production, avoids environmental pollution, and fully improves the utilization value of the asparagus.
Description
(1) technical field
The invention belongs to food processing field, particularly a kind of preparation technology of concentrated asparagus juice.
(2) background technology
Along with improving constantly of people's living standard, radical change has taken place in people's health-nutrition consciousness, have enough being satisfied with, drunk under the topic of cuisines, nutrition dietary has become national life quality whether feature for the health affected problem to country, nutrition simultaneously also is familiar with by the consumer to people's health effect, government and consumer are to green health, the needs of nutritional health food have reached urgent and strong stage, how will occupy the live drink of main status of people, food is produced the drink become not only nourishing healthy but also to have certain function on traditional basis, food is extremely urgent.
Asparagus is a herbaceos perennial, claim that its asparagus is because of tender stem and the bamboo shoots of mainly edible tender stem as reed, asparagus is with its unique delicious local flavor, higher nutritive value, medical value, and is very popular, becomes the high-grade health-care vegetable of international popular.In recent years, asparagus has been processed with development faster, quick-frozen asparagus, canned asparagus spear, asparagus wine are come out one after another, the production technology of asparagus juice has also had certain progress, as the disclosed asparagus juice of patent No. CN92106568.X and manufacturing process and the patent No. 99112112 disclosed colourless free from extraneous odour asparagus juices and preparation method thereof.
Above-mentioned two kinds of asparagus juice production technologies play positive role to the development and use of asparagus to a certain extent, but but there is certain drawback in its production technology link, the one, the problem of process technology, destroy nutritive value, the medical value of asparagus self, caused the residual of its nutrition medicinal ingredient; The 2nd, shelf life of products and have the secondary precipitation phenomenon; The 3rd, variation has in various degree all taken place in color, color and luster dimness, loss of gloss, muddiness, and fragrance is discord and has the mud flavor, does not possess the typical graceful local flavor of asparagus.
(3) summary of the invention
The present invention is in order to remedy the deficiencies in the prior art, provides a kind of local flavor, quality good, and processing is advanced, the preparation technology of the concentrated asparagus juice of science.
The present invention is achieved through the following technical solutions:
A kind of preparation technology of concentrated asparagus juice is characterized in that: with the asparagus leftover bits and pieces be raw material through fragmentation, the enzyme that goes out, cool off, squeeze the juice, sterilization, enzymolysis, clarification, concentrate, post-defecation, diatomite filtration, hyperfiltration, back are concentrated, sterile filling and perfect clarification technique processes form.
At first asparagus integral body and asparagus juice nutritional labeling are carried out brief analysis below:
(1) main component of asparagus and asparagus juice sees Table 1:
In the asparagus peel moisture with the peeling asparagus close, except that organic acid content a little less than the peeling asparagus, soluble solid content than the peeling asparagus high by 0.4%, protein content is high by 0.14%, the high 97.8 microgram/grams of Vit C contents.
Table 1
(2) amino acid: total amino acid content is higher by 12.27% than the peeling asparagus successively in asparagus peel and the branches and leaves, wherein the amino acid content of needed by human is respectively 2330 microgram/grams, 16280 microgram/grams and 2050 microgram/grams, account for 35.55%, 38.63% and 28.91% of total amount successively, branches and leaves are compared with the peeling asparagus, the difference maximum is leucine in the human body institute essential amino acid, both differ 8.10 and 2.43 times respectively, also between 6.19-7.85 times, every kind of essential amino acid whose difference is 28%-48% in asparagus peel and the peeling asparagus for remaining.
The amino acid content of table 2 asparagus leftover bits and pieces and branches and leaves and asparagus juice (ug/g)
| Amino acid | Asparagus juice | Asparagus peel | Branches and leaves | Amino acid | Asparagus juice | Asparagus peel | Branches and leaves |
| Asparatate | 10870 | 1090 | 4590 | Isoleucine | 3450 | 350 | 1060 |
| Threonine | 3678 | 380 | 2130 | 620 | 3820 | ||
| Serine | 5200 | 520 | 2200 | 620 | 15800 | ||
| Glutamic acid | ?14000 | 1240 | 6080 | Phenylalanine | 2450 | 250 | 3530 |
| Glycine | ?4450 | 450 | 2500 | Lysine | 3400 | 350 | 1020 |
| Alanine | ?4500 | 500 | 3100 | 220 | 2620 | ||
| Cystine | ?402 | 40 | 140 | Arginine | 4300 | 500 | 2050 |
| Lysine | ?3800 | 420 | 2300 | Proline | 3150 | 320 | 2140 |
| Methionine | ?850 | 90 | 240 | Total amount | 64500 | 7960 | 42140 |
(3) content of a great number of elements in asparagus peel and branches and leaves of needed by human is higher than the peeling asparagus among mineral matter: Na, K, P, Mg, the Ca etc. 5, in the asparagus peel, the content of 5 kinds of elements respectively than the peeling asparagus high by 90.95%, 39.83%, 36.36%, 8.25% and 4.71%, and the content in branches and leaves is higher than 1.62,1.44,4.00,3.94,5.92 times of peeling asparagus especially, the trace element of needed by human is lower than the peeling asparagus except that the content of V1, B, Mn in the asparagus peel, and all the other 12 kinds are branches and leaves and are higher than the peeling asparagus.
The mineral matter element content (ug/g) of table 3 asparagus leftover bits and pieces, branches and leaves and asparagus juice
| Element | Asparagus juice | Asparagus peel | Branches and leaves | Element | Asparagus juice | Asparagus peel | Branches and leaves |
| Calcium | 478 | 48.20 | 272.52 | Chromium | 1.1 | 0.12 | 0.30 |
| Phosphorus | 1500 | 150.00 | 550.00 | Molybdenum | 20. | 2.18 | |
| Potassium | 6780 | 687.40 | 1200.00 | Cobalt | 0.32 | 0.04 | 0.12 |
| Sodium | 450 | 45.14 | 64.93 | Selenium | 2.0 | 0.20 | 0.59 |
| Magnesium | 980 | 99.93 | 455.67 | Vanadium | 7.1 | 0.71 | 6.18 |
| Zinc | 36.8 | 3.76 | 8.02 | Strontium | 11.2 | 1.22 | 3.87 |
| Copper | 21 | 3.00 | 10.80 | Boron | 301 | 30.27 | 62.98 |
| Manganese | 10 | 1.27 | 7.12 |
Above-mentioned data shows that the asparagus nutritive value is very abundant, and medical value is higher, and the exploitation of asparagus deep processed product remains further research, and make full use of and the absorption of nutritive value of asparagus raw material have positive effect to the integration of the resource of human beings'health.
Main technique step of the present invention is as follows:
(1) get the raw materials ready, clean: the leftover bits and pieces of choosing in outer asparagus of grade and canned asparagus spear, the production of quick-frozen asparagus is made raw material, raw material is carried out strictness washing, with microorganism, sand, dead leaf and the part residues of pesticides etc. of removing the raw material surface attachment to guarantee the stability of product quality.
The vitamin C of multivariate table surface-active agent, 0.8～1 ‰ of interpolation adding 0.2 ‰ and 0.3 ‰ citric acid in the cleaning fluid to improve clean effect, are removed copper and other heavy metal in the bactericide.
(2) blanching/complete: the raw material after the cleaning will complete three minutes with 95 ℃, 0.3 ‰ citric acid waters, this process of completing can keep the activity of Normal juice color and inactive enzyme to prevent brown stain and microbial spoilage phenomenon occurring in each road manufacturing procedure afterwards, can remove the part bitter taste simultaneously.
(3) cooling, fragmentation: cooled material will in time carry out fragmentation, broken fineness is 1～15mm, and adds 0.03 ‰ citric acid simultaneously in shattering process, 0.15% sodium ascorbate and 0.005% maceration enzyme, effectively colloidal substance in the decomposition asparagus and viscosity etc. improve crushing juice rate.
Squeeze the juice: cooled raw material is squeezed the juice with spiral juice extractor after with crusher in crushing.Shattering process will be taked cold crush method, and this method can reduce in the shattering process ascorbic destruction; The process of squeezing the juice also should keep low temperature, and low temperature can keep stronger pectinase activity, and the clarity of asparagus juice is improved.
Thick worry: the juice of squeezing out is filtered through 150 order ternary vibratory sieves.
(4) ultra high temperature short time sterilization: make juice after the coarse filtration at 112.5～115 ℃ of following sterilization 18～25s, in case the generation of microbial spoilage phenomenon in the subsequent operation.
(5) enzymolysis, clarification: the cooled juice of sterilization (55～65 ℃) is pumped into rapidly in the enzymolysis cylinder, the natural clarifying agent that adds 0.003% compound dispersed particle STERM layer current potential, stirring and evenly mixing, static 1.5～2 hours, main tannic acid, protein, resin, the wax isocolloid labile element removed is to the influence of active ingredient in the asparagus juice such as alkaloid, glycoside, saponins, terpene, polysaccharide, amino acid, polypeptide, vitamin, mineral matter and other components.
Diatomite filtration: with the asparagus juice of enzymolysis clarification is that supernatant is squeezed into the Diatomeae filter and filtered, filter adopts drum type vacuum filter, carry out coarse filtration earlier, filter is hung in the native process, vacuum is 900～950mm mercury column, pre-hung diatomite layer thickness is 4～5cm, scraper is adjusted into 0.5～0.8mm, the diatomite filter that asparagus juice after the filtration is squeezed into positive press filtration again filters, asparagus juice technical indicator after filtration finishes is, light transmittance (625nm) 95.6%, colour (425nm) 50%, turbidity 4～5NTU.Precipitated liquid pumps into diatomite filtration after separating with horizontal screw centrifuge under the enzymolysis.
(6) just concentrated, post-defecation: concentrate and adopt the quadruple effect falling film type evaporation to concentrate, it is 18Brix (compound microcapsule) that asparagus juice is concentrated into 5 times, pumps into then and carries out the secondary enzymolysis clarification in the enzymolysis cylinder.Adopting temperature is 50～55 ℃, and other adds 0.03 ‰ ZTC natural clarifying agent, 0.03 ‰ pectase, and 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin stir, and filter after static then 1.5～2 hours.Filter type adopts diatomite filtration and hyperfiltration machine to filter.
Diatomite filtration: adopt diatomite filter that juice is filtered.At first diatomite filter is carried out precoating and make stainless steel filter a kind of diatomite coating of formation on the disk, by precoated shet, particle and macromolecule just are trapped within precoated shet to liquid to be filtered under the pump pressure effect.This law is bright through experiment repeatedly, and drawing best precoated shet thickness is about 5mm.
Hyperfiltration: the particle and the big molecule that utilize hyperfiltration membrane filtration 5～100nm.The operation differential static pressure is 0.2～1MPa.
(7) back concentrates: adopt quadruple effect falling film type evaporation concentrator.Hui Xiang also is a main link in concentration process, asparagus contains the special fragrance material, its typical fragrance matter delicate fragrance gracefulness is pleasant, slightly bitter, and concentrating therebetween can be with the evaporation of moisture, and volatilization together, imitate in device concentrating last for this reason, the cooling Titian is set and returns fragrant device, 70% the ethanol that adds-18～-15 ℃ cools off, be cooled to 5 ℃～10 ℃, extract the aromatic substance in the asparagus.
(8) degassing:, under the vacuum of 400～500mm mercury column the asparagus juice that concentrates is outgased at 40～45 ℃;
(9) sterilization, cooling, sterile filling: sterilization machine adopts full-automatic shell and tube sterilization machine, with the degassing after the asparagus juice ultra high temperature short time sterilization, be cooled to 28～32 ℃ after sterile filling.
In the step (6), during the quadruple effect of asparagus juice concentrated, an effect temperature was 60～62 ℃, and vacuum is the 600mm mercury column, two effect temperature are 40～42 ℃, vacuum is 650～700mm mercury column, and triple effect is 50～55 ℃, and vacuum is 600～650mm mercury column, the quadruple effect temperature is 40～42 ℃, vacuum is 700～750mm mercury column, and wherein, concentrator adopts the cooling of secondary spraying formula.
In the step (9), the asparagus juice after the degassing adopts 121 ℃ ultra high temperature sterilization by 80～95 ℃ preheat, and holding the temperature time is 45～50s, and cooling procedure is for being cooled to 28～32 ℃ again after 60～75 ℃ pre-cooled.
The clarification filtration technology that the present invention adopts biology, physics and chemical method to combine is clarified asparagus Normal juice, fully prevented the loss of asparagus nutritive value, also guaranteed security of products, especially utilize the asparagus leftover bits and pieces more to prevent the waste of asparagus resource for the clear juice production of raw material, also avoided environmental pollution, the comprehensive value that improves asparagus.
(4) description of drawings
The present invention is further illustrated below in conjunction with accompanying drawing.
Fig. 1 is a process flow diagram of the present invention;
Fig. 2 is sterilization of the present invention, cooling, filling process flow chart.
(5) specific embodiment
Embodiment: mainly comprise the steps:
(1) gets the raw materials ready: select the defective bamboo shoot under picking in cannery and the freezing asparagus factory acquisition process for use, hinder outer asparagus such as bamboo shoot as disconnected bamboo shoot, hollow bamboo shoot, major part bamboo shoot, machinery.
(2) clean: the defective bamboo shoot of being picked out in the production process, bamboo shoot sheet etc. are unsuitable for making the leftover bits and pieces of can and quick-frozen, remove the assorted metal sundries such as peeling blade of bamboo shoot leather wallet with roller tramp iron separator cleaning machine, clean spray Cleaning for High Capacity (when cleaning, adding surfactant, vitamin C, citric acid) with vibration again, cleaning is accomplished not have silt, is not had all external foreign material, add 0.2 ‰ multivariate table surface-active agent when cleaning, the vibration spray Cleaning for High Capacity adds 0.8～1 ‰ vitamin C and 0.3 ‰ citric acid.
(3) fragmentation: whole asparagus leftover bits and pieces is carried out fragmentation, and, bamboo shoot skin length more because of the asparagus peel fiber is 15～20cm, therefore takes the method for two-stage crushing.The principle of one-level broken employing stainless steel stationary knife and moving knife, scissors, fibers such as asparagus peel is more, long, harder material cutting, granular size after the fragmentation is 8～15mm, the fragmentation of stainless steel fly-cutter type is adopted in second-time breakage, granular size after the fragmentation is 1～3mm, add 0.3 ‰ citric acid when broken, 1.2 ‰ vitamin C, pump into simultaneously two disintegrating machines in proportion with measuring pump, when entering disintegrating machine, adopt rotary fan-shaped sprinkling, so that the vitamin C, citric acid of the spray slurries during with fragmentation fully mix.
(4) squeeze the juice: adopt the big formula belt-style press of joy machine controlled quentity controlled variable, control inlet amount cloth speed simultaneously, belt speed, last band pressure, under be with pressure, backer roll pressure, fabric thickness and band cleaning pressure, and when cleaning tape, add defoamer, be that belt speed is controlled to be 0.3～0.32 meter per second, fabric thickness 1.5～2.2cm, last band pressure is 4.5kg (in the plus-pressure table), under to be with pressure be 5.6kg (in the plus-pressure table), backer roll pressure is 5～6kg (in the plus-pressure table), correction pressure is 4～5kg, for the utilization that makes water reaches minimum waste, during cleaning tape, water carries out the recycling waterpower that designed and produced and sprays sieve automatically, adds 0.4 ‰ defoamer in the recirculated water.
(5) clarification: the juice of squeezing out is filtered through 150 order ternary vibratory sieves.Pump into 0.003% natural clarifying agent that meets dispersed particle STERM layer current potential under 55～65 ℃ the environment rapidly, static 1.5～2 hours after diatomite filter filter.In 50～55 ℃ environment, add 0.03 ‰ ZTC natural clarifying agent more in addition, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin, stir, static then 1.5～2 hours,, by diatomite filter and hyperfiltration mode juice is filtered afterwards to reach the purpose of post-defecation.
(6) concentrate:
A. concentrator: adopt quadruple effect falling film type evaporation concentrator to carry out, asparagus juice is made and is different from the fruit syrup making, the performance of asparagus is very special, it contains rich in protein, high nutritional labeling and medicinal ingredient, the principle that adopts falling liquid film, low temperature to concentrate is when falling film type concentrates, one effect temperature is 60～62 ℃, and vacuum is 600 millimetress of mercury; Two effect temperature are 40～42 ℃, and vacuum is 650～700 millimetress of mercury; Triple effect is 50～55 ℃, and vacuum is 600～650 millimetress of mercury; 40～42 ℃ of quadruple effect temperature, vacuum 700～750 millimetress of mercury.
B. cold water control is in order to economize on resources, finish concentrate after, take the mode recycling to condensed water, 1. concentrator directly cools off with the cooling of secondary spraying formula, and controls its coolant water temperature, preferable control temperature is 40 ℃.2. the cold water that comes out with spray column enters the broken moving steel cooling tower of contrary formula, and preferable control temperature is 35 ℃.
C. get fragrant device: Hui Xiang also is a main link in concentration process, asparagus contains the special fragrance material, its typical fragrance matter delicate fragrance gracefulness is pleasant, slightly bitter, can be with the evaporation of moisture between diakinesis, also volatilization together, concentrate two at falling film type for this reason and imitate in the devices, the cooling Titian is set and returns fragrant device, 70% the ethanol that adds-18～-15 ℃ is cooled off the solution that concentrates, approximately be cooled to 5～10 ℃, extract the aromatic substance in the asparagus.
The bitter substance that contains in the asparagus is mainly the furostan saponin, and its content is different because of kind, the position of asparagus: general head-germ and stem partly do not have bitter taste, and near the foundation position certain bitter taste are arranged.Need make debitterize when therefore, making raw material system juice with the asparagus leftover bits and pieces handles.The present invention adopts encapsulation method to carry out debitterize and handles, and the present invention draws through repetition test, adds 0.1～0.3 ‰ cycloheptaamylose (also can adopt a certain amount of naringinase) and bitter taste is obviously reduced or disappear in asparagus juice.
(7) degassing: take 40～45 ℃, the vacuum of 400～500mm mercury column outgases to concentrating asparagus juice.
(8) sterilization, cooling, can: APV ultra high temperature short time sterilization device is adopted in sterilization.By 80～95 ℃ preheat, adopt 121 ℃ ultra high temperature sterilization, holding the temperature time is 45～50 seconds; Described cooling procedure is for being cooled to 28～32 ℃ again through 60～75 ℃ pre-cooled.
The invention solves the defective bamboo shoot in cannery, the refrigeration plant's production process and the problems such as comprehensive utilization of asparagus peel, solved the plant wastes environmental pollution problems, solve high pH value product and be difficult to the problem that stores in process of production, solved the losing issue of asparagus nutritional labeling, medicinal ingredient in the asparagus process, filter out by the present invention and can keep asparagus nutrition medicinal ingredient, have the concentrated asparagus juice of the true typical local flavor of asparagus again.
Claims (9)
1. the preparation technology of a concentrated asparagus juice is characterized in that: with the asparagus leftover bits and pieces be raw material through fragmentation, the enzyme that goes out, cool off, squeeze the juice, sterilization, enzymolysis, clarification, concentrate, post-defecation, diatomite filtration, hyperfiltration, back are concentrated, sterile filling and perfect clarification technique processes form.
2. the preparation technology of concentrated asparagus juice according to claim 1 is characterized in that:
Mainly comprise the steps:
(1) choosing the asparagus leftover bits and pieces is raw material, with its washes clean, adds citric acid in cleaning fluid;
(2) citric acid water of the raw material after will cleaning after with heating completes;
(3) under low-temperature condition, cooled material is carried out fragmentation, and in shattering process, add citric acid, sodium ascorbate and maceration enzyme, squeeze the juice then, coarse filtration;
(4) make juice after the coarse filtration at 112.5～115 ℃ of following sterilization 18～25s;
(5) juice after the sterilization pumps into the natural clarifying agent of 0.003% compound dispersed particle STERM layer current potential, and stirring and evenly mixing leaves standstill 1.5～2h, and separation of supernatant is filtered through diatomite filter;
(6) asparagus juice after will filtering concentrates through the quadruple effect falling film type evaporation, adds ZTC natural clarifying agent, pectase, Ludox, tannin and gelatin down at 50～55 ℃ and stirs, and leaves standstill the clarification of 1.5～2h enzymolysis, filters then;
(7) asparagus juice after will filtering once more the quadruple effect falling film type evaporation concentrate, and imitate in device concentrating last, the cooling Titian is set and returns fragrant device, the ethanol that adds-18～-15 ℃ is cooled to 5～10 ℃ with it, the aromatic substance in the extraction asparagus;
(8), under the vacuum of 400～500mm mercury column the asparagus juice that concentrates is outgased at 40～45 ℃;
(9) the asparagus juice ultra high temperature short time sterilization after will outgasing, be cooled to 28～32 ℃ after sterile filling.
3. the preparation technology of concentrated asparagus juice according to claim 1 and 2 is characterized in that: in the step (1), when the asparagus leftover bits and pieces cleans, add the vitamin C of 0.2 ‰ multivariate table surface-active agent, 0.8～1 ‰ and 0.3 ‰ citric acid.
4. the preparation technology of concentrated asparagus juice according to claim 1 and 2 is characterized in that: in the step (2), raw material is with 95 ℃, 0.3 ‰ the citric acid water 3min that completes.
5. the preparation technology of concentrated asparagus juice according to claim 1 and 2, it is characterized in that: in the step (3), material is through second-time breakage, and broken fineness is 1～15mm, and adds 0.3 ‰ citric acid, 0.15% sodium ascorbate and 0.005% maceration enzyme simultaneously in fragmentation; Juice after squeezing the juice filters through 150 order ternary vibratory sieves.
6. the preparation technology of concentrated asparagus juice according to claim 1 and 2 is characterized in that: in the step (6), during the quadruple effect of asparagus juice concentrates, one effect temperature is 60～62 ℃, vacuum is the 600mm mercury column, and two effect temperature are 40～42 ℃, and vacuum is 650～700mm mercury column, triple effect is 50～55 ℃, vacuum is 600～650mm mercury column, and the quadruple effect temperature is 40～42 ℃, and vacuum is 700～750mm mercury column, wherein, concentrator adopts the cooling of secondary spraying formula.
7. the preparation technology of concentrated asparagus juice according to claim 1 and 2, it is characterized in that: in the step (6), concentrate the back and add 0.03 ‰ ZTC natural clarifying agent, 0.03 ‰ pectase, 0.007 ‰ Ludox, 0.003 ‰ tannin and 0.005 ‰ gelatin clarification.
8. the preparation technology of concentrated asparagus juice according to claim 1 and 2 is characterized in that: in the step (6), diatomite filtration and hyperfiltration are adopted in the filtration after the clarification, and the operation differential static pressure of hyperfiltration is 0.2～1MPa.
9. the preparation technology of concentrated asparagus juice according to claim 1 and 2, it is characterized in that: in the step (9), asparagus juice after the degassing is by 80～95 ℃ preheat, adopt 121 ℃ ultra high temperature sterilization, holding temperature is 45～50s the time, and cooling procedure is for being cooled to 28～32 ℃ again after 60～75 ℃ pre-cooled.
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| CN107625130A (en) * | 2017-09-18 | 2018-01-26 | 李守勇 | The method that concentration asparagus juice is produced using asparagus straws |
| CN109090517A (en) * | 2018-07-17 | 2018-12-28 | 济南褐藻生物工程有限公司 | The manufacturing method of green juice is concentrated in a kind of Jerusalem artichoke |
| CN110604250A (en) * | 2019-10-29 | 2019-12-24 | 安徽工程大学 | Asparagus concentrated juice sterilizing device and asparagus concentrated juice preparation method |
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