CN102630897B - Method for extracting lemon fruit juice from lemon fruit residues by using enzymatic hydrolysis technology - Google Patents
Method for extracting lemon fruit juice from lemon fruit residues by using enzymatic hydrolysis technology Download PDFInfo
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- CN102630897B CN102630897B CN2012101564089A CN201210156408A CN102630897B CN 102630897 B CN102630897 B CN 102630897B CN 2012101564089 A CN2012101564089 A CN 2012101564089A CN 201210156408 A CN201210156408 A CN 201210156408A CN 102630897 B CN102630897 B CN 102630897B
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Abstract
The invention provides a method for extracting lemon fruit juice from lemon fruit residues by using an enzymatic hydrolysis technology. The method comprises the following steps of: 1) selecting the lemon fruit residues; 2) performing heating and enzyme inactivation treatment, wherein the temperature is controlled at 80-90 DEG C, the enzyme inactivation lasts for 3-4 minutes and the temperature rapidly drops to be less than or equal to 55 DEG C; 3) crushing, wherein a crusher is used for crushing the lemon fruit residues into skin dreg grains with the grain size less than or equal to 3mm; 4) beating, wherein the temperature is controlled at 20-60 DEG C, active ingredient contents in the skin dreg grains can be measured, enzyme is added and then a beater is used for beating into skin dreg serous; 5) performing enzymatic hydrolysis: 6) filtering to obtain the lemon fruit juice; and 7) filling, wherein after sterilization, the lemon fruit juice is filled into an aseptic bag externally sleeved an iron drum or a paper box, and then put into a low-temperature storeroom for storing. The method provided by the invention can be used for fully utilizing biological active nutrient contents in the lemon fruit residues, recovering the lemon fruit juice in the lemon fruit residues after being juiced by a juicer and maximally improving the fruit juice yield of the lemon.
Description
Technical field:
The present invention is relevant with the employing zymolysis technique extracts lemon juice from the lemon pomace method.
Background technology:
Be rich in the biologically active effective ingredient that citrus pectin, cellulose also are rich in the lemon characteristics such as citrene, flavones and vitamin c, Va, Vb2, Vp, fructose, tartaric acid outward in lemon pericarp, fruit capsule, the pulp particles.In lemon full weight amount ratio, fruit juice accounts for 40%-45% in theory, pericarp, fruit capsule account for 50%-52%, in reality is processed with fruit, because emphasis is to utilize fruitlet outside the commercial grade, crushing juice rate is only between 28%-30%, pericarp, capsule clothing, pulp particles etc. account for more than 60%, and this a large amount of pericarp, capsule clothing pomace not only can not embody value to general factory, also become reluctant solid waste pollutant, greatly restricted the development of lemon secondary industry.For a long time, how reclaim fruit juice the pomace after squeezing the juice, improve lemon processing crushing juice rate, become a large problem of domestic and international manufacturing enterprise and scientific research.
Summary of the invention:
The objective of the invention is to reclaim lemon juice for biologically active nutritional labeling in a kind of lemon pomace that can take full advantage of after squeezing the juice is provided, the employing zymolysis technique that improves to greatest extent the Lemon fruit crushing juice rate extracts the method for lemon juice from the lemon pomace.
The object of the present invention is achieved like this:
The present invention adopts zymolysis technique to extract the method for lemon juice from the lemon pomace, may further comprise the steps:
1) selecting of lemon pomace: select the lemon fresh fruit to carry skin oil, fruit juice through juice extractor, and to the lemon pomace that contains pericarp, capsule clothing, pulp particles etc. after fruit oil, juice, seed, the slag separation, the lemon pomace is rich in the pectin, cellulose, hemicellulose, protein, group vitamins, starch, fructose, tartaric acid, fragrance of Lemon fruit characteristic etc. to human body beneficial, effective composition, after this biological enzymolysis technology is processed, obtain lemon juice, make it to obtain more abundant, rational recovery;
2) enzyme that goes out of heating: through 80 ℃ of-90 ℃ of temperature controls, 3min-4min enzyme that goes out is cooled to rapidly≤55 ℃, and purifying, softening skin slag are avoided product brown stain in the rear process;
3) fragmentation: the lemon pomace of bulk is broken into the skin slag particle of particle diameter≤3mm after squeezing the juice, for add water, making beating creates conditions, and is beneficial to equably large tracts of land effect of enzyme preparation;
4) making beating: the skin slag particle after the enzyme that goes out, fragmentation, temperature control to 20 ℃-60 ℃, through measuring active ingredient pectin, cellulose, protein component content in the skin slag particle, allocating enzyme preparation into and break into the skin dreg slurry through beater, the equably large tracts of land effect of lasting enzyme preparation is decomposed iuntercellular strand and breaking-wall cell vigor in order to enzyme preparation in rear operation performance maximum enzyme;
5) enzymolysis: the skin dreg slurry is sent into 15 turning after sterilization/min-45 through pump line and is turned/the min enzymatic vessel, 20 ℃-60 ℃ of temperature controls carry out comprehensive enzymatic liquefaction, and pectin, cellulose, hemicellulose, starch, protein are negative to be terminal point to detecting, time 1h-2h gives full play to enzyme preparation to the decomposition liquefaction of fruit grain strand, breaking-wall cell in the pomace slurry;
6), filter: the lemon pomace slurry (liquid) that obtains behind enzymolysis through centrifuge separation, filtration, obtains the lemon juice that reclaims again; Realize that fruit juice syrup, slag separate, and ensure Bu dissolubility Gu Xing Wu in the fruit juice＜=3%;
7), can: according to the market demand, by sterilization, be filled into the sterile bag of overcoat metal bucket or carton, enter the storage of low temperature storehouse, this recovery lemon juice directly is used as the allotment fruit drink after sterilization, or by the aseptic filler can, enters the low temperature storehouse and store.As food, Beverage Service agent raw material.Owing to have Lemon fruit composition characteristic.Edible safety.
Above-mentioned enzyme preparation is at least a in pectase, cellulase, hemicellulase, amylase, the protease, by weight: skin slag: pectase: cellulase: hemicellulase: amylase: protease=1: 0.1 ‰-0.3 ‰: 0.1 ‰-0.4 ‰: 0.1 ‰-0.4 ‰: 0.1 ‰-0.2 ‰: 0.1 ‰-0.3 ‰.
Above-mentioned step 1,6) after lemon juice is carried out vacuum evaporation, form concentrated lemon juice.Can be according to market demands, return aquatic foods squeeze the juice in, advance vacuum evaporation, obtain the terminal point pol: 40 ° of Brix-65 ° of Brix concentrated lemon juice products.
The present invention adopt zymolysis technique improve the lemon crushing juice rate have the good component molecules such as pectin, cellulose, hemicellulose, starch, protein, fragrance in the dissolving lemon pomace, breaking-wall cell with strong points, have and can avoid dissolving characteristics and effect bitter in the lemon, smelly bad flavor again.
The present invention is in oily through extracting skin with multiple biological enzyme formulation integrated use, squeeze the juice, residue pomace after the separation, pass through enzyme solution, specific aim is carried out breaking-wall cell, biologically active nutrition in the liquefaction lemon pomace, reclaim the lemon juice that also is stored in after juice extractor is squeezed the juice in the lemon pomace, this method can promote its product fragrance to greatest extent, flavor quality, improve the Lemon fruit crushing juice rate more than 8%-20%, isolated tailings is because the greatly reduction of thickness composition, can carry out more easily granulation, dry dietary cellulosic and the feed product produced promoted lemon processing added value greatly.
The inventive method is applicable to other kind fruit juice processing of sweet tangerine class.
The specific embodiment:
The present invention adopts zymolysis technique to extract the method for lemon juice from the lemon pomace, may further comprise the steps:
1) the lemon pomace selects; Select the lemon fresh fruit through carrying skin oil, fruit juice, and to the lemon pomace of the pericarp after fruit oil, juice, seed, the slag separation, capsule clothing, pulp particles;
2) heat and go out enzyme through 80 ℃ of-90 ℃ of temperature controls, 3min-4min enzyme that goes out is cooled to rapidly≤55 ℃;
3) fragmentation: crusher in crushing becomes the skin slag particle of particle diameter≤3mm;
4) making beating: the skin slag particle after the enzyme that goes out, fragmentation, temperature control to 30 ℃-54 ℃ is measured active ingredient pectin, cellulose, protein content in the slag, is allocated enzyme preparation-pectase, cellulase etc. into and break into the skin dreg slurry through beater; By weight: skin dreg slurry: pectase: cellulase=1: 0.2 ‰: 0.3 ‰;
5) enzymolysis: the skin dreg slurry is sent into 15 turning after sterilization/min-45 through pump line and is turned/the min enzymatic vessel, and 30 ℃-54 ℃ of temperature controls carry out comprehensive enzymatic liquefaction, and pectin, cellulose, hemicellulose, starch, protein are negative to be terminal point, time 1h-2h to detecting;
6) filter: the lemon pomace slurry (liquid) that behind enzymolysis, obtains, separate, filter through centrifuge again, obtain the lemon juice that reclaims;
7) can: according to the market demand, by sterilization, can, be filled into the sterile bag of overcoat metal bucket or carton, enter the storage of low temperature storehouse.
Also can after step 6), the lemon juice that reclaims be carried out vacuum evaporation, obtain concentrated lemon juice, and then carry out can.
Above-described embodiment is that foregoing of the present invention is further described, but this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to above-described embodiment.All technology that realizes based on foregoing all belong to scope of the present invention.
Claims (3)
1. adopt zymolysis technique from the lemon pomace, to extract the method for lemon juice, may further comprise the steps:
1) the lemon pomace selects; Select the lemon fresh fruit to carry skin oil, fruit juice through juice extractor, and to the lemon pomace that contains pericarp, capsule clothing, pulp particles after fruit oil, juice, seed, the slag separation;
2) enzyme that goes out of heating: through 80 ℃ of-90 ℃ of temperature controls, 3min-4min enzyme that goes out is cooled to rapidly≤55 ℃;
3) fragmentation: crusher in crushing becomes the skin slag particle of particle diameter≤3mm;
4) making beating: the skin clinker grain after the enzyme that goes out, fragmentation, temperature control to 20 ℃-60 ℃ is measured active ingredient pectin, cellulose, protein content in the skin slag particle, allocates enzyme preparation into and breaks into the skin dreg slurry through beater;
5) enzymolysis: the skin dreg slurry is sent into 15 turning after sterilization/min-45 through pump line and is turned/the min enzymatic vessel, and 30 ℃-54 ℃ of temperature controls carry out comprehensive enzymatic liquefaction, and pectin, cellulose, hemicellulose, starch, protein are negative to be terminal point, time 1h-2h to detecting;
6) filter: the lemon pomace slurry that behind enzymolysis, obtains, separate, filter through centrifuge again, obtain lemon juice;
7) can: by sterilization, be filled into the sterile bag of overcoat metal bucket or carton, enter the storage of low temperature storehouse.
2. employing lemon pomace as claimed in claim 1 prepares the method for lemon juice, it is characterized in that enzyme preparation is at least a in pectase, cellulase, hemicellulase, amylase, the protease, by weight: skin dreg slurry: pectase: cellulase: hemicellulase: amylase: protease=1: 0.1 ‰-0.3 ‰: 0.1 ‰-0.4 ‰: 0.1 ‰-0.4 ‰: 0.1 ‰-0.2 ‰: 0.1 ‰-0.3 ‰.
3. employing lemon pomace as claimed in claim 1 or 2 prepares the method for lemon juice, it is characterized in that after the step (6) lemon juice being carried out vacuum evaporation, forms concentrated lemon juice.
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| CN2012101564089A CN102630897B (en) | 2012-05-21 | 2012-05-21 | Method for extracting lemon fruit juice from lemon fruit residues by using enzymatic hydrolysis technology |
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| CN2012101564089A CN102630897B (en) | 2012-05-21 | 2012-05-21 | Method for extracting lemon fruit juice from lemon fruit residues by using enzymatic hydrolysis technology |
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| CN102630897A CN102630897A (en) | 2012-08-15 |
| CN102630897B true CN102630897B (en) | 2013-04-17 |
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| CN106173206A (en) * | 2016-07-15 | 2016-12-07 | 重庆市畜牧科学院 | A kind of enzyme solution of citrus pulp |
| CN106417868A (en) * | 2016-10-12 | 2017-02-22 | 肥西久盛食品有限公司 | Manufacturing method lemon peel soft sweets |
| CN106690159A (en) * | 2016-12-14 | 2017-05-24 | 重庆市农业科学院 | Lemon restructured food and processing method thereof |
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| CN109123266A (en) * | 2018-09-07 | 2019-01-04 | 袁怀波 | A kind of strawberry fruit juice and preparation method thereof |
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| CN109553698B (en) * | 2019-01-03 | 2020-03-24 | 广州市莱檬生物科技有限公司 | Lemon peel pectin pretreatment method |
| CN109852480A (en) * | 2019-04-09 | 2019-06-07 | 成都宏亿实业集团有限公司 | A kind of preparation method and its usage of lemon juice extract |
| CN110063443B (en) * | 2019-05-10 | 2022-05-06 | 重庆汇达柠檬科技集团有限公司 | Lemon seed peptide beverage and preparation method thereof |
| CN111919983A (en) * | 2020-07-20 | 2020-11-13 | 莱檬(清远市)生物科技有限公司 | Bitter health-care beverage and preparation method thereof |
| CN112515166A (en) * | 2020-12-09 | 2021-03-19 | 广东生和堂健康食品股份有限公司 | Tortoise jelly and preparation method thereof |
| CN113025674B (en) * | 2021-03-16 | 2022-07-05 | 遵义医科大学 | Preparation method and application of lemon pectin enzymolysis product with anti-tumor activity |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091611A (en) * | 1993-02-24 | 1994-09-07 | 周光荣 | With orange slag or lemon dregs is the method for raw material system fruit juice |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1091611A (en) * | 1993-02-24 | 1994-09-07 | 周光荣 | With orange slag or lemon dregs is the method for raw material system fruit juice |
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Owner name: SICHUAN HUATONG LEMON CO., LTD. Free format text: FORMER OWNER: XIE ZHENWEN Effective date: 20131119 |
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Effective date of registration: 20131119 Address after: 15, building 1, 610041 Linjiang West Road, Chengdu, Sichuan, Wuhou District Patentee after: Sichuan Huatong Lemon Co., Ltd. Address before: 610041, Chengdu, Sichuan, Wuhou District confidence North Street No. 1 Yi Yuan phase 4-1-403 room Patentee before: Xie Zhenwen |
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