CN102578643B - Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof - Google Patents
Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof Download PDFInfo
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Abstract
The invention discloses a method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice. The method comprises the following steps: adding glycyrrhizic acid into the fructus phyllanthi fruit juice, stirring, dissolving, then adding calcium carbonate or calcium hydroxide, further adding duoyi fruit juice, further injecting compressed air for oxidation, then adding animal protein, further stirring and then completing the treatment of removing the tart and astringent taste. The fructus phyllanthi fruit juice after the treatment can not only be drunk directly, but also be used for preparing beverage, fermented fruit wine, food flavoring agents and nutrient enhancers or health care capsules and tablets. According to the method disclosed by the invention, substances with the tart and astringent taste in the fructus phyllanthi fruit juice can be effectively removed in a simple, convenient and cheap manner, and physiologically active substances which are useful to a human body and contained in the fruit juice can be simultaneously well retained; and furthermore, the fructus phyllanthi fruit juice is sweet in taste and lasting in aftertaste, so that a foundation is laid for enabling fructus phyllanthi to really become a healthy food which is loved by consumers and good in local flavor.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of method that can effectively remove acrid bitter taste intrinsic in the olive fruit juice of Yunnan.Simultaneously, the invention still further relates to the further application of the method gained Yunnan olive fruit juice in food processing.
Background technology
Yunnan olive (formal name used at school: emblic) be the fresh fruit of Euphorbiaceae deciduous tree.According to " Yunnan Chinese medicinal herbal " upper record, the Yunnan olive has the effect of " refrigerant anti-inflammatory promotes the production of body fluid to quench thirst, and prevents and treats scurvy ".The Yunnan olive contains very abundant vitamin C, its V
CContent is 800-1800mg/10g, is 120 times of citrus, also contains simultaneously abundant vitamin A, Cobastab
1, 18 seed amino acids, organic germanium, and the trace element of the needed by human body such as zinc, selenium.Further investigation shows, olive contained natural complex C in Yunnan has obvious blocking effect to strong carcinogen N-nitroso compound human body synthetic, can improve the activity of SOD in blood of human body, reduce the content of LPO, strengthen the function of T cell, be a kind of effective free radical quenchant and lipid--the blocking agent of peroxide, the effect of obvious prevent cancer and delay sanility and enhancing immune function of human body is arranged.The anthocyanidin that the Yunnan olive is contained and ellagic acid have obvious regulating action to human blood-pressure, blood sugar.Therefore the Yunnan olive is called as the mankind's nutrition library, and united state classifies one of the world's three large rare tree species as, and the while is classified as one of medicine-food two-purpose kind by the Ministry of Public Health.
Along with the enhancing of fitness-for-all consciousness, and the contained natural nutrition of Yunnan olive and special efficacy known by people, and be also increasingly active for the exploitation of Yunnan olive food.The series foods such as Yunnan olive fruit wine, beverage, lozenge, preserved fruit have successively appearred in recent years.But all there is the problem that mouthfeel is not good enough, ordinary consumer is difficult to accept without exception in these products.This is that (in fruit juice, tannin content is 2.0%-2.5% owing to containing a large amount of tannic acids, tannin, amlaic acid and gallic acid material in the olive of Yunnan, amlaic acid, gallic acid content are 2.0%-3.0%), these materials are acrid, the pained materials of generally acknowledging.And olive contained tannin, tannic acid in Yunnan is many groups, formed by hydroxyl and carboxyl, have hydrolysis properties, solubility is extremely strong, the tannin that forms because of many groups is with chief and vice electric charge, so all can't make the tannin cohesion with means such as known lower glue, aggegation, polymerizations, certainly also just can't remove from fruit juice.And amlaic acid, gallic acid also are difficult to known acid reduction method removing.Therefore, the sour and astringent hardship of mouthfeel has become the maximum bottleneck that present stage restricts Yunnan olive deep development and application.
Simultaneously, also contain a large amount of calcium and tannin in the olive of Yunnan, exist with particulate forms in fruit juice, be in the CL state.All can't remove with conventional meanses such as known supermembrane filtration, resin adsorption, cause the Yunnan olive liquid form product developed, as: fruit wine, beverage, oral liquid etc. very easily form cotton-shaped, flaky crystal precipitation in the processes such as storage, bottling, sale, cause product quality to descend.
How overcoming these deficiencies just becomes the technical problem that needs to be resolved hurrily in the olive processed and applied of Yunnan, but there is not yet successful report in prior art.
Summary of the invention
The object of the invention is to for the deficiencies in the prior art, a kind of method that can effectively remove acrid bitter taste intrinsic in the olive fruit juice of Yunnan is provided, when improving Yunnan olive fruit juice eating mouth feel, keep its beneficiating ingredient and peculiar flavour, make the plant resources of this preciousness be better mankind's service.
The present invention also aims to provide the further application of said method gained Yunnan olive fruit juice in food processing.
Purpose of the present invention is achieved by the following technical programs.
Except as otherwise noted, percentage of the present invention is percetage by weight.
Technical scheme of the present invention is mainly based on following understanding:
1, the contained polyphenols of Yunnan olive comprises the tannin of many based structures, under the condition of fully oxidation, make not isoplastic electric charge consistent, add animal protein, for example egg white or cheese, the polyphenols meeting polymerization of dissolved state, cohesion, precipitation, thus bitter taste eliminated.
2, the contained acrid material of Yunnan olive: amlaic acid or gallic acid, be combined at the brass in glycyrrhizic acid and liquiritin, and after adding calcium carbonate or calcium hydroxide, can form large molecule acid calcium precipitate.
The alkaline oxygenated enzyme of 3, trembling and containing according in (claim again acid tremble according to) fruit juice can make tannin and calcium oxidative condensation in the olive fruit juice of Yunnan in 24 hours, form large molecular calcium and precipitate, and was convenient to remove.
The method of the acrid bitter taste of a kind of effective removal Yunnan olive fruit juice comprises the following steps:
(1) Yunnan olive fruit juice is placed in container, adds while stirring the glycyrrhizic acid that accounts for fruit juice weight 0.2～0.5%, continue to stir, add calcium carbonate or the calcium hydroxide that accounts for fruit juice weight 0.8～1.5% after fully dissolving, then stirred 20 minutes; Standing 36～72 hours, extract supernatant liquor standby; After the beds of precipitation filtered, merging filtrate and supernatant liquor were evacuated to another container;
Described glycyrrhizic acid substitutes with licorice powder or liquid extract of liquorice, does not affect its effect;
(2) add by 5～30% weight ratio in step (1) gains and tremble according to fruit juice, and the injecting compressed air oxidation, ventilation in every 3 hours 20～30 minutes, oxidation 2～3 days; Then under stirring condition, add 100g fresh egg white or 10g egg-white powder or 10g milk powder or 10g gelatin or 10g blood meal by every hectolitre, stirred after 30 minutes standing 24～48 hours, the clear liquid after the filtering sediment is the Yunnan olive fruit juice of having removed acrid bitter taste again.
The removal that the present invention prepares the Yunnan olive fruit juice of acrid bitter taste, except directly drinking, further application in food processing also comprises: preparation beverage, fermentation fruit wine, food flavor and nutrition enhancer, dried fruit powder also is processed as health-caring capsule or tablet.
With respect to prior art, the present invention has the following advantages:
1, initiative removing cause the material of " acrid " and " bitterness " mouthfeel in the olive fruit juice of Yunnan, can keep well again simultaneously the contained physiological activator useful to human body in fruit juice, and taste and sweet mouthfeel aftertaste, pleasant impression is continuous, and the consumer likes, the healthy food of raciness is laid a good foundation for the Yunnan olive really becomes.
2, fruit juice through debitterize, take away the puckery taste after, acidity is moderate, pleasant impression delicate fragrance, is convenient to storage and transport, can be processed into very easily various food, for hill farmer is shaken off poverty and set out on the road to prosperity, and processing enterprise increases benefit and has created advantage.
3, tremble according to fruit juice by interpolation, can not only fast eliminating tannin and calcium in the olive fruit juice of Yunnan, significantly improve properties of product, also give simultaneously Yunnan olive fruit juice light strawberry fragrance, unique flavor.
4, the method easy and simple to handle, with low cost, have a good application prospect.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment and Application Example, but these examples are not limited to the technical solution, the conversion made of with good grounds technical solution of the present invention enlightenment all belong to protection scope of the present invention.
Embodiment 1
Yunnan olive fruit juice is extracted to container, add while stirring the glycyrrhizic acid that accounts for fruit juice weight 0.2%, continue to stir, add the calcium carbonate that accounts for fruit juice weight 0.8% after fully dissolving, then stirred 20 minutes; Standing 36～72 hours, extract supernatant liquor standby; After the beds of precipitation filtered, merging filtrate and supernatant liquor were evacuated to another container.Weight ratio by 5% adds bright the press for extracting juice to tremble according to fruit juice, and the injecting compressed air oxidation, ventilation in every 3 hours 20～30 minutes, oxidation 2～3 days; Then under stirring condition, add the 100g fresh egg white by every hectolitre, then stirred after 30 minutes standing 24～48 hours, complete the puckery processing of depickling, extract supernatant filtering sediment, be the Yunnan olive fruit juice of having removed acrid bitter taste.
Simultaneously with the Yunnan olive fruit juice before being untreated in contrast, estimate the situation of change of active constituent content in fruit juice, specifically see Table 1.
Embodiment 2
Repeat embodiment 1, following difference is arranged: add the glycyrrhizic acid that accounts for fruit juice weight 0.5%, add the calcium carbonate that accounts for fruit juice weight 1.5% after dissolving.Weight ratio by 15% adds trembles according to fruit juice.Add the 10g egg-white powder by every hectolitre after the ventilation oxidation in fruit juice.
Simultaneously with the Yunnan olive fruit juice before being untreated in contrast, estimate the situation of change of active constituent content in fruit juice, specifically see Table 1.
Embodiment 3
Repeat embodiment 1, following difference is arranged: add the licorice powder that accounts for fruit juice weight 5%, add after dissolving to account for fruit juice weight 0.8% calcium hydroxide.Weight ratio by 30% adds trembles according to fruit juice.Add 10g milk powder by every hectolitre after the ventilation oxidation in fruit juice.Described licorice powder is that Radix Glycyrrhizae was pulverized 100 mesh sieve gained;
Simultaneously with the Yunnan olive fruit juice before being untreated in contrast, estimate the situation of change of active constituent content in fruit juice, specifically see Table 1.
Embodiment 4
Repeat embodiment 1, following difference is arranged: add the liquid extract of liquorice that accounts for fruit juice weight 0.5%, then add the calcium hydroxide that accounts for fruit juice weight 1.5%.Weight ratio by 15% adds trembles according to fruit juice.Add the 10g gelatin by every hectolitre after the ventilation oxidation in fruit juice.To be that the Radix Glycyrrhizae water cooking liquid is concentrated form described liquid extract of liquorice.
Simultaneously with the Yunnan olive fruit juice before being untreated in contrast, estimate the situation of change of active constituent content in fruit juice, specifically see Table 1.
Embodiment 5
Repeat embodiment 1, following difference is arranged: add the liquid extract of liquorice that accounts for fruit juice weight 0.5%, then add the calcium carbonate that accounts for fruit juice weight 1.0%.Weight ratio by 20% adds trembles according to fruit juice.Add the 10g blood meal by every hectolitre after the ventilation oxidation in fruit juice.
Simultaneously with the Yunnan olive fruit juice before being untreated in contrast, estimate the situation of change of active constituent content in fruit juice, specifically see Table 1.
Physical and chemical index contrast before and after table 1 fruit juice is processed
Analysis-by-synthesis: as shown in Table 1, through oxidation, enzymolysis, deacidification, decalcification, method of the present invention has effectively been removed the acrid pained material in the olive fruit juice of Yunnan, when improving Yunnan olive fruit juice mouthfeel, does not destroy main beneficiating ingredient and peculiar flavour in fruit juice.
Application Example 1
Preparation Yunnan olive wine:
Get embodiment 1 gained except 2～8 parts of sour and astringent Yunnan olive fruit juice, and bright 2～8 parts of the grape juices that press, after mixing routinely grape wine preparation technology process to get the Yunnan olive wine.
Application Example 2
Preparation Yunnan olive wine:
In the good grape wine of common fermentation, press the weight ratio of 10-30% and add embodiment 2 gained except sour and astringent Yunnan olive fruit juice, get the Yunnan olive wine after mixing.
Application Example 3
The assorted fruit wine of preparation Yunnan olive:
(1) with fresh Yunnan olive, tremble according to fruit and green plum fruit, through cleaning, stoning, fragmentation, squeeze the juice, supernatant filtration, pasteurization, standby.
(2) with Yunnan olive 2-6 part, tremble and mix according to fruit 2-4 part and green plum fruit 2-4 part, add calcium carbonate or calcium hydroxide that the fruit juice total acid is down to 0.6-0.8%, extract supernatant after supernatant standby.
(3) pol to the sugar content of adjusting blended fruit juice is 10-30%, adds simultaneously sulfurous acid, makes the solution content of sulfur dioxide reach 100mg/L.
(4) enter the cylinder fermentation, add the yeast group of activation to the blended fruit juice of adjusting pol, fermentation temperature is 15 ℃-25 ℃, and after playing ferment, the controlled fermentation temperature is at 20 ℃-25 ℃.
(5) through main fermentation in 20-25 days, survey residual sugar 5-8g/L, alcoholic strength is the 5-15 degree, can inverted engine enter sealed later stage fermentation, it is about one month that the later stage fermentation temperature is controlled at the time below 20 ℃.
(6) after after fermentation finishes, with the wine inverted engine, slowly add wine liquid with except polyphenolic substances such as tannin, tannin with egg-white powder or casein, survey the phenolic compound such as tannin after supernatant and be no more than 0.5g/L.
(7) the fruit wine supernatant that will remove a large amount of phenolic compound tannin is extracted out, add glycyrrhizic acid or in licorice powder or the liquid extract of liquorice of total amount ratio 1-10% in the ratio of total amount 0.2-0.5%, the limit edged stirs, in order to remove gallic acids a large amount of in wine, butanedioic acid, after 3-5 days supernatants, extract supernatant and carry out the pasteurization warehouse-in, stock's temperature is below 10 ℃.
(8) packaging material are sterilized in advance, through auto-filling, sealing, be finished wine.
Application Example 4
Preparation Yunnan olive papaya wine:
Get embodiment 4 gained except 2～8 parts of sour and astringent Yunnan olive fruit juice, and bright 2～8 parts of the Chinese flowering quince juices that press, after mixing routinely fermented wine preparation technology process to get Yunnan olive papaya wine.
Application Example 5
Preparation Yunnan olive beverage:
Get embodiment 5 gained except 1～5 part of sour and astringent Yunnan olive fruit juice, add white sugar or sweetener, 5～9 parts of pure water, flavor enhancement mixing.
Application Example 6
The preparation Phyllanthus embical fruit tablet:
Embodiment 1 gained except sour and astringent Yunnan olive fruit juice, is got phyllanthus emblica powder after Vacuum Concentration, spray-drying, get 2～8 parts of phyllanthus emblica powders, add 2～8 parts of dextrin and appropriate flavor enhancement, compacting in flakes.
Application Example 7
Preparation Yunnan olive oral capsule:
Embodiment 3 gained except sour and astringent Yunnan olive fruit juice, are got phyllanthus emblica powder after Vacuum Concentration, spray-drying, incapsulate.
Claims (4)
1. method of effectively removing the acrid bitter taste of Yunnan olive fruit juice comprises the following steps:
(1) Yunnan olive fruit juice is placed in container, adds while stirring the glycyrrhizic acid that accounts for fruit juice weight 0.2～0.5%, continue to stir, add calcium carbonate or the calcium hydroxide that accounts for fruit juice weight 0.8～1.5% after fully dissolving, then stirred 20 minutes; Standing 36～72 hours, extract supernatant liquor standby; After the beds of precipitation filtered, merging filtrate and supernatant liquor were evacuated to another container;
(2) add by 5～30% weight ratio in step (1) gains and tremble according to fruit juice, and the injecting compressed air oxidation, ventilation in every 3 hours 20～30 minutes, oxidation 2～3 days; Then under stirring condition, add 100g fresh egg white or 10g egg-white powder or 10g milk powder or 10 g gelatin or 10g blood meal by every hectolitre, stirred after 30 minutes standing 24～48 hours, the clear liquid after the filtering sediment is the Yunnan olive fruit juice of having removed acrid bitter taste again.
2. the method for the acrid bitter taste of effective removal Yunnan olive fruit juice according to claim 1 is characterized in that: the glycyrrhizic acid described in step (1) substitutes with licorice powder or liquid extract of liquorice.
3. the method for the acrid bitter taste of effective removal Yunnan olive fruit juice according to claim 1 and 2, it is characterized in that: the removal that finally prepares the Yunnan olive fruit juice of acrid bitter taste, except directly drinking, further application in food processing also comprises: preparation beverage, fermentation fruit wine, food flavor and nutrition enhancer, dried fruit powder also is processed as health-caring capsule or tablet.
4. method of effectively removing the acrid bitter taste of Yunnan olive fruit juice and preparing fermentation fruit wine comprises the following steps:
(1) with fresh Yunnan olive, tremble according to fruit and green plum fruit, through cleaning, stoning, fragmentation, squeeze the juice, supernatant filtration, pasteurization, standby;
(2) get 2～6 parts of Yunnan olive juices, tremble according to 2～4 parts of fruit juice and 2～4 parts of mixings of green plum fruit drink,
Add calcium carbonate or calcium hydroxide that the fruit juice total acid is down to 0.6～0.8%, extract supernatant after supernatant standby;
(3) pol to the sugar content of adjusting blended fruit juice is 10～30%, adds simultaneously sulfurous acid, makes the solution content of sulfur dioxide reach 100mg/L;
(4) enter the cylinder fermentation, add the yeast group of activation to the blended fruit juice of adjusting pol, fermentation temperature is 15 ℃～25 ℃, and after playing ferment, the controlled fermentation temperature is at 20 ℃～25 ℃;
(5) through main fermentation in 20～25 days, survey residual sugar 5～8g/L, alcoholic strength is 5～15 degree, can inverted engine enter sealed later stage fermentation, and the later stage fermentation temperature is controlled at below 20 ℃, and the time is 25～35 days;
(6) after after fermentation finishes, with the wine inverted engine, slowly add wine liquid with except phenolic compounds such as tannin with egg-white powder or fresh egg white, survey the phenolic compound such as tannin after supernatant and be no more than 0.5g/L;
(7) the fruit wine supernatant that will remove phenolic compound is extracted out, add glycyrrhizic acid or in licorice powder or the liquid extract of liquorice of total amount ratio 1～10% in the ratio of total amount 0.2～0.5%, the limit edged stirs the companion, in order to remove gallic acids a large amount of in wine, butanedioic acid, after 3～5 days supernatants, extract supernatant and carry out the pasteurization warehouse-in, stock's temperature is below 10 ℃;
(8) packaging material are sterilized in advance, through auto-filling, sealing, be finished wine.
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| EP3554276A4 (en) * | 2016-12-15 | 2020-06-24 | International Flavors & Fragrances Inc. | Novel compositions for taste masking |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1124598A (en) * | 1995-07-19 | 1996-06-19 | 昆明天成食品工业有限公司 | Clear Yunnan Chinese olive beverage |
| CN101617844A (en) * | 2008-06-30 | 2010-01-06 | 昆明格林斯通生物工程有限公司 | Fructus phyllanthi fruit juice beverage and preparation method thereof |
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| EP3554276A4 (en) * | 2016-12-15 | 2020-06-24 | International Flavors & Fragrances Inc. | Novel compositions for taste masking |
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