CN102204705A - Preparation method of bitter removed ponkan juice - Google Patents
Preparation method of bitter removed ponkan juice Download PDFInfo
- Publication number
- CN102204705A CN102204705A CN 201110187199 CN201110187199A CN102204705A CN 102204705 A CN102204705 A CN 102204705A CN 201110187199 CN201110187199 CN 201110187199 CN 201110187199 A CN201110187199 A CN 201110187199A CN 102204705 A CN102204705 A CN 102204705A
- Authority
- CN
- China
- Prior art keywords
- preparation
- pon
- mandarin orange
- debitterize
- orange juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a preparation method of bitter removed ponkan juice. The preparation method comprises the operation steps of selection and pretreatment of a raw material, preparation of pulp, enzyme adding treatment, ultra-filtration, warehousing and frozen storage and the like, namely ponkan without obvious adverse change is used as the raw material, peels and membranes are removed after ripening treatment, the pulp is prepared by using a spiral juicer, a proper amount of beta-cyclodextrin is added after enzyme adding liquefaction, enzyme adding bitter removal and ultra-filtration treatment, and warehousing and frozen storage are performed. The method is convenient for operation and low in cost, and can adapt to industrialized large-scale production; the bitter removed effect of the ponkan juice produced by using the method is remarkable; and the natural flavor of the ponkan can be well reserved.
Description
Technical field
The present invention relates to the technical field of garden stuff processing, be specifically related to a kind of preparation method of debitterize Pon mandarin orange juice.
Background technology
The Pon mandarin orange has another name called ponkan, white tangerine, is one of kind of citrus fruit, and plantation is widely arranged on China middle and south especially Hunan, Sichuan, Fujian and other places.The nutritive value of Pon hesperidium aurantium reality is very high, and Pon mandarin orange juice contains abundant minerals and vitamins, particularly potassium and carotenoid, vitamin C, in some disease of prevention, keep myocardial function and there is important effect aspect such as bring high blood pressure down.In late-maturing not damaged Pon mandarin orange, it is good to eat to eat sweetness raw, liked by the consumer, but produced the bitter taste that makes the consumer be difficult to accept after series is processed into fruit juice, seriously hindered the deep processing of Pon mandarin orange, further developing of Pon mandarin orange deep processing industry caused great adverse effect.
Citrus fruit juice bitter substance mainly is divided into two big classes: a class is a flavonoids, and its main bitter thing is aurantiin, neohesperidin, poncirin etc.; Another kind of is limonoid, it is the product of Secondary Metabolism of Plant, its representative has limonin, Nomilin etc., though the content of limonin is few in citrusfruit, but contain a large amount of limonin precursor-limonin A cyclic lactones, limonin A cyclic lactone stripping from fruit in process, this material can change limonin into very soon under acidity or heating condition, Here it is eats not bitter citrusfruit slowly becomes hardship after being processed into fruit juice main cause raw, and this phenomenon is called as " back bitter taste ".These bitter substances are more relatively at fruit stone, pericarp, the capsule clothing content of citrus fruits, certainly citrus fruits is various in style, contained bitter principle of different cultivars and content difference thereof become bitter mechanism also different, and the fruit of same kind also exists than big-difference at the different developmental phases bitter substance.The Pon mandarin orange is as one of kind of citrus fruit, and it contains bitter principle, content and becomes bitter mechanism etc. all to have its uniqueness.
The citrus fruit converted products particularly excessive bitter taste of its fruit juice series products appearance is the bottleneck of restriction citrus fruit processing industry development.At the problem that removes the citrus bitter substance, many scholars have carried out extensive studies and have proposed the method for many debittering materials, and present main method has: metabolism debitterize, shielding debitterize, absorption debitterize, enzyme process debitterize, immobilized cell debitterize, supercritical CO
2Debitterize, film separate debitterize, genetic engineering debitterize etc.But a lot of technology are also at the experimental stage, can really be used for the few in number of suitability for industrialized production.Use for reference these methods and be used for large-scale industrialization production Pon mandarin orange juice, or de-bittering effect is undesirable or the complicated operation production cost is too high, general effect is not good.
Summary of the invention
Technical problem to be solved by this invention is to overcome the deficiencies in the prior art, and a kind of comprehensive technological method of industrial-scale production debitterize Pon mandarin orange juice is provided, and the Pon mandarin orange juice de-bittering effect of producing is remarkable, juice is clarified, nutritional labeling keeps better.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of preparation method of debitterize Pon mandarin orange juice is characterized in that it realizes through the following steps:
(1) selection of raw material and preliminary treatment: select that color and luster is normal, aromatic flavour, the harm of anosis worm, the Pon mandarin orange fresh fruit that do not have other obvious bad variations be raw material, earlier with 0.1% KMnO
4Solution soaks 3 ~ 5min sterilization that carries out disinfection, pull out with the ethephon (CEPHA) with 1500 ~ 1800mg/kg after the clear water rinsing totally of flowing and soak fruit 1h, put into raw material storage then and place 3 ~ 5d processing of accelerating the ripening, to reduce the content of limonin in the fruit, better can be as the real maturity of Pon hesperidium aurantium without the processing of accelerating the ripening;
(2) preparation of pulp: removal Pon hesperidium aurantium skin, under 40 ~ 50 ℃ of conditions, soak 5 ~ 10min with 0.5% sodium hydroxide solution, remove the capsule clothing, pull out with after the clear water rinsing totally of flowing, be prepared into pulp with spiral juice extractor;
(3) enzyme-added processing: cellulase with 0.01 ~ 0.02% and 0.02 ~ 0.03% pectase add in the above-mentioned pulp, keep 2 ~ 3h down in 40 ~ 50 ℃, remove by filter thick slag with 200 order filter clothes then, add 0.05 ~ 0.08% naringinase again, keep 90 ~ 120min down at 55 ~ 65 ℃, carry out fully stirring once every 30 ~ 40min during enzyme is handled;
(4) ultrafiltration: with retaining molecular weight is 100,000 dalton's ultrafilters, carries out hyperfiltration treatment in operating pressure, the seeing through under the flow velocity of 80 ~ 120L/h of 0.1 ~ 0.14Mpa;
(5) warehouse-in cold storage: in the Pon mandarin orange juice of handling through above-mentioned steps, add β-CD(beta-schardinger dextrin-of 0.1 ~ 0.14%), fully stir back warehouse-in cold storage, stand-by.
The invention has the advantages that: easy to operate, cost is lower, can adapt to large-scale industrialization production, it is remarkable to use the Pon mandarin orange juice de-bittering effect that the present invention produces, juice clarification and can keep the natural flavour mountaineous of Pon mandarin orange preferably.
The specific embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1:
A kind of preparation method of debitterize Pon mandarin orange juice is characterized in that it realizes through the following steps:
(1) selection of raw material and preliminary treatment: select that color and luster is normal, aromatic flavour, the harm of anosis worm, the Pon mandarin orange fresh fruit that do not have other obvious bad variations be raw material, earlier with 0.1% KMnO
4Solution soaks the 4min sterilization that carries out disinfection, pull out with the clear water rinsing of flowing clean after, soak fruit 1h with the ethephon (CEPHA) of 1600mg/kg, put into the raw material storage placement processing of accelerating the ripening in 4 days then, to reduce the content of limonin in the fruit, better can be as the real maturity of Pon hesperidium aurantium without the processing of accelerating the ripening;
(2) preparation of pulp: peel off the pericarp through preliminary treatment Pon mandarin orange by hand, the NaOH with 0.5% soaks 8min in 40 ℃ and removes the capsule clothing, pulls out with after the clear water rinsing totally of flowing, and is prepared into pulp with spiral juice extractor;
(3) enzyme-added processing: cellulase with 0.015% and 0.025% pectase add in the above-mentioned pulp, keep 2h down in 45 ℃, remove by filter thick slag with 200 order filter clothes then, add 0.07% naringinase again, keep 100min down at 60 ℃, carry out stirring once every 30min during enzyme is handled;
(4) ultrafiltration: with retaining molecular weight is 100,000 dalton's ultrafilters, carries out hyperfiltration treatment in operating pressure, the seeing through under the flow velocity of 100L/h of 0.12Mpa;
(5) warehouse-in cold storage: the beta-schardinger dextrin-of adding 0.12% in the Pon mandarin orange juice of handling through above-mentioned steps (β-CD), fully stir back warehouse-in cold storage, stand-by.
Remarkable through the Pon mandarin orange juice de-bittering effect that the aforesaid operations step is produced, kept the natural flavour mountaineous of Pon mandarin orange preferably.Even be deployed into Pon hesperidium aurantium vinegar beverage with Pon hesperidium aurantium vinegar etc., in shelf life of products, also can not produce bitter taste.
Claims (6)
1. the preparation method of a debitterize Pon mandarin orange juice is characterized in that it realizes through the following steps:
(1) selection of raw material and preliminary treatment: select that color and luster is normal, aromatic flavour, the harm of anosis worm, the Pon mandarin orange fresh fruit that do not have other obvious bad variations be raw material, earlier with 0.1% KMnO
4Solution soaks 3 ~ 5min sterilization that carries out disinfection, and pulls out with the clean back of the clear water rinsing of flowing and soaks fruit 1h with the ethephon (CEPHA) of 1500 ~ 1800mg/kg, puts into raw material storage then and places 3 ~ 5d processing of accelerating the ripening, with the content of limonin in the reduction fruit;
(2) preparation of pulp: the manual pericarp of peelling off through preliminary treatment Pon mandarin orange, the NaOH with 0.5% soak 5 ~ 10min in 40 ~ 50 ℃, removal capsule clothing, pull out clean up with mobile clear water after, be prepared into pulp with spiral juice extractor;
(3) enzyme-added processing: cellulase with 0.01 ~ 0.02% and 0.02 ~ 0.03% pectase add in the Pon hesperidium aurantium slurry, keep 2 ~ 3h down in 40 ~ 50 ℃, remove by filter thick slag with 200 order filter clothes then, add 0.05 ~ 0.08% naringinase again, keep 90 ~ 120min down at 55 ~ 60 ℃, carry out fully stirring once every 30 ~ 40min during enzyme is handled;
(4) ultrafiltration: with retaining molecular weight is 100,000 dalton's ultrafilters, carries out hyperfiltration treatment in operating pressure, the seeing through under the flow velocity of 80 ~ 120L/h of 0.1 ~ 0.14Mpa;
(5) warehouse-in cold storage: in the Pon mandarin orange juice of handling through above-mentioned steps, add 0.1 ~ 0.14% beta-schardinger dextrin-(β-CD), fully stir back warehouse-in cold storage, stand-by.
2. the preparation method of a kind of debitterize Pon mandarin orange juice according to claim 1 is characterized in that: the processing of accelerating the ripening described in the step (1), all better can handle as the real maturation of selected Pon hesperidium aurantium without this.
3. the preparation method of a kind of debitterize Pon mandarin orange juice according to claim 1 is characterized in that: adopt spiral juice extractor during step (2) preparation pulp, avoid Pon hesperidium aurantium seed broken.
4. the preparation method of a kind of debitterize Pon mandarin orange juice according to claim 1 is characterized in that: add naringinase in the step (3), be used for enzymolysis and remove Pon hesperidium aurantium juice bitter principle, fully stir once every 30min in the enzymolysis process.
5. the preparation method of a kind of debitterize Pon mandarin orange juice according to claim 1 is characterized in that: the ultrafilter described in the step (4) is the hollow fiber ultrafiltration membrane ultrafilter.
6. the preparation method of a kind of debitterize Pon mandarin orange juice according to claim 1 is characterized in that: step (5) adds β-CD, and fully stirring reenters storehouse cold storage after making its effect 1h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110187199 CN102204705A (en) | 2011-07-06 | 2011-07-06 | Preparation method of bitter removed ponkan juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110187199 CN102204705A (en) | 2011-07-06 | 2011-07-06 | Preparation method of bitter removed ponkan juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102204705A true CN102204705A (en) | 2011-10-05 |
Family
ID=44693980
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110187199 Pending CN102204705A (en) | 2011-07-06 | 2011-07-06 | Preparation method of bitter removed ponkan juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102204705A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102631003A (en) * | 2012-04-23 | 2012-08-15 | 集美大学 | Method for debittering citrus juice |
| CN102960797A (en) * | 2012-11-29 | 2013-03-13 | 李直韩 | Method for preparing grapefruit beverage |
| CN103829345A (en) * | 2014-03-17 | 2014-06-04 | 集美大学 | Method for increasing volatile components in citrus juice |
| CN103918779A (en) * | 2014-04-28 | 2014-07-16 | 谭永峰 | Air-conditioned ripening method for mandarin orange |
| CN106387204A (en) * | 2016-06-22 | 2017-02-15 | 余芳 | Manufacture method of grapefruit peel and calyx kaki lung moistening tea |
| CN109793099A (en) * | 2019-01-24 | 2019-05-24 | 江门新会浩田生物科技有限公司 | A kind for the treatment of process of Xinhui citrus reticulata pulp |
| CN110423040A (en) * | 2019-06-12 | 2019-11-08 | 莫介勇 | A kind of concrete cracking resistance antifreezing agent |
| CN111202193A (en) * | 2020-01-21 | 2020-05-29 | 重庆汇达柠檬科技集团有限公司 | Production method of limonin-rich nano lipid plasmid lemon juice |
| CN115226793A (en) * | 2022-07-04 | 2022-10-25 | 滇西应用技术大学普洱茶学院 | Honey pomelo and Zijuan black tea beverage and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033151A (en) * | 1988-03-17 | 1989-05-31 | 胡家石 | Technology for producing whole orange juice by enzyme-decomposition |
| CN1036499A (en) * | 1989-01-31 | 1989-10-25 | 西南农业大学 | Deep processing method of sweet orange and products thereof is used |
-
2011
- 2011-07-06 CN CN 201110187199 patent/CN102204705A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033151A (en) * | 1988-03-17 | 1989-05-31 | 胡家石 | Technology for producing whole orange juice by enzyme-decomposition |
| CN1036499A (en) * | 1989-01-31 | 1989-10-25 | 西南农业大学 | Deep processing method of sweet orange and products thereof is used |
Non-Patent Citations (3)
| Title |
|---|
| 《江苏食品与发酵》 20081231 成冬冬等 椪柑果醋及果醋饮料的研制 第29-36页 1 , 第2期 * |
| 《福建轻纺》 20061130 陈宗忠 永春芦柑浓缩汁生产工艺的研究 第75-78页 1 , 第11期 * |
| 《香料香精化妆品》 20080630 左安连等 柑橘类果汁脱苦方法研究综述 第33-39页 1-6 , 第3期 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102631003A (en) * | 2012-04-23 | 2012-08-15 | 集美大学 | Method for debittering citrus juice |
| CN102631003B (en) * | 2012-04-23 | 2013-09-04 | 集美大学 | Method for debittering citrus juice |
| CN102960797A (en) * | 2012-11-29 | 2013-03-13 | 李直韩 | Method for preparing grapefruit beverage |
| CN103829345A (en) * | 2014-03-17 | 2014-06-04 | 集美大学 | Method for increasing volatile components in citrus juice |
| CN103829345B (en) * | 2014-03-17 | 2015-04-08 | 集美大学 | Method for increasing volatile components in citrus juice |
| CN103918779A (en) * | 2014-04-28 | 2014-07-16 | 谭永峰 | Air-conditioned ripening method for mandarin orange |
| CN106387204A (en) * | 2016-06-22 | 2017-02-15 | 余芳 | Manufacture method of grapefruit peel and calyx kaki lung moistening tea |
| CN109793099A (en) * | 2019-01-24 | 2019-05-24 | 江门新会浩田生物科技有限公司 | A kind for the treatment of process of Xinhui citrus reticulata pulp |
| CN110423040A (en) * | 2019-06-12 | 2019-11-08 | 莫介勇 | A kind of concrete cracking resistance antifreezing agent |
| CN111202193A (en) * | 2020-01-21 | 2020-05-29 | 重庆汇达柠檬科技集团有限公司 | Production method of limonin-rich nano lipid plasmid lemon juice |
| CN115226793A (en) * | 2022-07-04 | 2022-10-25 | 滇西应用技术大学普洱茶学院 | Honey pomelo and Zijuan black tea beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102204705A (en) | Preparation method of bitter removed ponkan juice | |
| CN101543306B (en) | Preparation method of mango condensed thick juice | |
| CN102499403B (en) | Compound fruit vinegar beverage and preparation method thereof | |
| CN103653151B (en) | A kind of enzyme process prepares the production method of tomato juice beverage | |
| CN104531475B (en) | A kind of production method of blue berry alcoholic drink mixed with fruit juice with health care and products thereof | |
| CN103404922A (en) | Preparation method of passion fruit beverage | |
| CN103173343A (en) | Shaddock vinegar preparation method | |
| CN102389133B (en) | Process for producing cherry juice concentrate | |
| CN102488151A (en) | Technology for producing citrus juice sac through peeling and capsule dressing removal of whole fruits | |
| CN107279625B (en) | Preparation method of low-sugar sweet potato beverage rich in soluble dietary fibers | |
| CN102676333B (en) | Fruit wine production process of citrus fruit | |
| CN103462136A (en) | Preparation method for cranberry fruit vinegar beverage | |
| CN103114013A (en) | Mango wine and preparation method thereof | |
| CN103131587B (en) | Non-slag discharge production method of non-bitterness orange fruit wine | |
| CN102283409A (en) | Production process of ponkan fruit vinegar beverage | |
| CN103750090B (en) | Crabapple and hawthorn jam and production technology thereof | |
| CN103380927B (en) | Shine skin papaya juice beverage and preparation method thereof | |
| CN101133894B (en) | Method for improving the quantity of orange genus tangerine juice by utilizing complex enzyme | |
| CN102754882A (en) | Method for producing Litchi concentrated juice | |
| CN103719981A (en) | Cranberry juice beverage and production method thereof | |
| CN102994319B (en) | Machine-made fermented citrus wine and production technology thereof | |
| CN103114016A (en) | Method for preparing nutrient-rich full juice fermented jujube wine | |
| CN101919464B (en) | Process for producing lucid ganoderma compound tea beverage | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN103045430A (en) | Anthocyanin-rich fructus rhodomyrti fermented fruit wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20111005 |