CN102160665A

CN102160665A - Method for extracting bamboo juice from bamboo shoot leftovers

Info

Publication number: CN102160665A
Application number: CN2011100571201A
Authority: CN
Inventors: 杨军
Original assignee: Individual
Current assignee: Individual
Priority date: 2011-03-10
Filing date: 2011-03-10
Publication date: 2011-08-24

Abstract

The invention discloses a method for extracting bamboo juice from bamboo shoot leftovers, which comprises the following steps of: removing soil from aged bamboo shoots which are cut in bamboo shoot processing, and stripping bamboo shells; cleaning, squeezing and separating out the bamboo juice and bamboo shoot dregs; and extracting clear bamboo juice through enzymolysis and a membrane separation technology. The bamboo juice extracted from the bamboo shoot leftovers has richer nutrition, sweet taste and low cost and saves fuel compared with that extracted from bamboo, forest resources can be reasonably utilized, the green homeland of people is protected, waste is reduced, environment is protected, and the method has good social and economic benefits.

Description

A kind of method of utilizing the bamboo shoots leftover bits and pieces to extract bamboo juice

Technical field

The present invention relates to a kind of extraction of food Normal juice, particularly utilize the method for the bamboo shoots head extraction bamboo juice of bamboo shoots leftover bits and pieces, belong to food processing technology field.

Background technology

Bamboo shoots are important foodstuffs resources of a kind of high nutrition, fresh bamboo shoots contains moisture 90%, cellulosic 4%, protein 3%, total reducing sugar 2.5%, fat about 0.5%, contain abundant various trace elements, each position of bamboo shoots all contains multiple nutritional components, wherein potassium content is up to 4%, protein 2.6%, amino acid 0.69%, these all are rare in general plant food.

Bamboo shoots processing will be excised bamboo shoots lower end 1/3 aging bamboo shoots head just can process dried bamboo shoots or Bamboo shoots, and the bamboo shoots leftover bits and pieces of thousands of tons contains nutritious profuse cellulose, protein, fat and polysaccharide, and the bamboo shoots effective rate of utilization only is 30%.Export trade bamboo shoots particularly, strict especially to ingredient requirement, add and only get the tender bamboo shoot body tip of children man-hour, remaining have 70% to be dropped as leftover bits and pieces approximately, and raw material availability is too low like this causes production cost too high.Cause the significant wastage of bamboo shoots resource, these waste materials must transport to the countryside stack promptly need a lot of freight charges also severe contamination environment.

Bamboo juice is live body water, the water of life, and is very pure through filtration, purification and the activation of bamboo itself, contains abundant nutrition and biology enzyme.Li Shizhen (1518-1593 A.D.) is classified them as sky and water in Compendium of Material Medica, has magical effect, reputation be " refreshing water ".Bamboo juice contains 15 seed amino acids and the various trace elements of needed by human body, promotes the metabolism of human body cell, effectively improves immunity.Traditional bamboo juice extracting method adopts fire burn method, the method for squeezing the juice, cooking process and extraction etc., and these methods have to a certain degree destruction to bamboo resource, also will destroy many nutritions in the bamboo juice in the processing, thereby limit the suitability for industrialized production of bamboo juice beverage.

Summary of the invention

The invention discloses a kind of method of utilizing the bamboo shoots leftover bits and pieces to extract bamboo juice, the bamboo shoot head that bamboo shoots processing cutting is worn out is down removed earth, divested the bamboo shoot shell, by cleaning, squeeze, isolate bamboo juice and bamboo shoot slag, bamboo juice extracts the bamboo juice of clarification by enzymolysis and membrane separation technique.Adopt zymolysis technique in the isolated bamboo juice of squeezing, to add pectin compound enzyme, utilize macro-molecular protein in the enzyme hydrolysis bamboo shoots juice, resolve into micromolecule active polypeptide and amino acid, pectic substance and fiber polysaccharide in the degraded bamboo shoots juice, reduce juice viscosity clarification bamboo juice, more stable through the bamboo juice that enzyme is handled, more help the filtration of membrane separation technique behind the enzymolysis, accelerate the rate of filtration, improve crushing juice rate and clarity and can prevent the secondary muddiness.

Beneficial effect of the present invention; fully adopt the bamboo shoots leftover bits and pieces to extract bamboo juice; can rationally utilize forest conservation people's green home; the performance resources advantage obtains more economic benefits; it is more that the not directly edible aging part of bamboo shoots contains juice, and solid content is higher, by squeeze the juice, operations such as enzymolysis, film separating clarifying prepare the bamboo juice drink; this class natural beverage contains abundant nutritive and health protection components, and has unique natural bamboo shoots delicate fragrance, unique flavor.

Employing bamboo shoots leftover bits and pieces extraction bamboo juice, taste sweet, with low cost, fuel savings abundanter more than the bamboo juice nutrition that bamboo extracts, turning waste into wealth has a good application prospect.The present invention has carried out recycling to the bamboo shoots leftover bits and pieces; rationally utilized the nutritive value of bamboo shoots; for a new approach is sought in the comprehensive utilization of bamboo shoots; promptly increase the economic benefit that the bamboo shoots value-added content of product improves bamboo shoots again, cut the waste and the protection of environment has good social benefit and economic benefit.

The specific embodiment

The bamboo shoots head that bamboo shoots processing is excised is removed bamboo shoot shell and earth, is placed on and drains after cleaning up in the drum-type fruit washing machine, the bamboo shoots head is broken into the fragment of 3mm～6mm with disintegrating machine, adopt the stainless steel squeezer that the bamboo shoots head is squeezed the juice, separate through squeezing back bamboo juice and bamboo shoot slag;

The bamboo juice of squeezing out in juice extractor is sent into the enzymatic vessel, the temperature of enzymatic vessel progressively is promoted to 80 ℃～95 ℃, when treating that temperature is reduced to 55 ℃～60 ℃, the pectase that in bamboo juice, adds 10mg/L～500mg/L, enzyme hydrolysis time 120min～600min, turn on agitator stirs lentamente in the enzymolysis process;

Bamboo juice behind the enzymolysis adopts membrane filtration, carry out micro-filtration with pressure 0.10Mpa～2Mpa, under flow velocity 3.5m/s, micro-filtration is selected tubular film external-compression type tubular membrane separation equipment for use, membrane aperture is at 0.2 μ m～1.0 μ m, temperature is controlled at below 50 ℃ carries out, particulate in the bamboo juice, suspension, polymer substance are separated with small-molecule substance, obtain the aquatic foods product bamboo juice of clarification.

Claims

1. method of utilizing the bamboo shoots leftover bits and pieces to extract bamboo juice is characterized in that adopting following method to extract:

(1), the bamboo shoots head that bamboo shoots processing is excised is removed bamboo shoot shell and earth, is placed on and drains after cleaning up in the drum-type fruit washing machine, the bamboo shoots head is broken into the fragment of 3mm～6mm with disintegrating machine, adopt the stainless steel squeezer that the bamboo shoots head is squeezed the juice, separate through squeezing bamboo juice and bamboo shoot slag;

(2), the bamboo juice of squeezing out in juice extractor is sent into the enzymatic vessel, with the temperature increase to 80 of enzymatic vessel ℃～95 ℃, when treating that temperature is reduced to 55 ℃～60 ℃, the pectase that in bamboo juice, adds 10mg/L～500mg/L, enzyme hydrolysis time 120min～600min, turn on agitator stirs lentamente in the enzymolysis process;

(3), the bamboo juice behind the enzymolysis adopts membrane filtration, with pressure 0.10Mpa～2Mpa, under flow velocity 3.5m/s, carry out micro-filtration, micro-filtration is selected external-compression type tubular membrane separation equipment for use, membrane aperture is at 0.2 μ m～1.0 μ m, temperature is controlled at below 50 ℃ carries out, and the particulate in the bamboo juice, suspension, polymer substance are separated with small-molecule substance, obtains the aquatic foods product bamboo juice of clarification.

2. according to the described a kind of method of utilizing the bamboo shoots leftover bits and pieces to extract bamboo juice of claim 1, it is characterized in that adding pectase in the bamboo juice of enzymolysis is 50mg/L～100mg/L, enzymolysis time is 180min～360min.

3. according to the described a kind of method of utilizing the bamboo shoots leftover bits and pieces to extract bamboo juice of claim 1, it is characterized in that micro-filtration selects the external-compression type tubular membrane for use, membrane aperture is at 0.2 μ m～0.4 μ m.