CN102697139B - Method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme - Google Patents
Method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme Download PDFInfo
- Publication number
- CN102697139B CN102697139B CN2012102279119A CN201210227911A CN102697139B CN 102697139 B CN102697139 B CN 102697139B CN 2012102279119 A CN2012102279119 A CN 2012102279119A CN 201210227911 A CN201210227911 A CN 201210227911A CN 102697139 B CN102697139 B CN 102697139B
- Authority
- CN
- China
- Prior art keywords
- witloof
- young root
- blanching
- filtrate
- root
- 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.)
- Expired - Fee Related
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme. The method specifically comprises the steps of cleaning, crushing and blanching chicory seeds and roots for 5-10 minutes, using the composite biological enzyme consisting of pectinase and cellulose to perform enzymolysis, performing rough filtration, low-temperature standing overnight, high-temperature sedimentation and refine filtration and then performing vacuum concentration to obtain the chicory seed and root concentrated juice, performing ultraviolet sterilization to the concentrated juice, and performing encapsulation and storage. The chicory seed and root concentrated juice prepared by the method serves as a highly processed product of the chicory seedsand roots, the problem of storage is solved on the basis that original natural ingredients of the chicory seeds and roots are retained, the storage life is prolonged, a new developing road is opened for comprehensive application of the chicory seeds and roots, and market prospect is wide.
Description
Technical field
The invention belongs to technical field of food deep processing, relate to the processing of the young root of witloof, especially a kind of compound bio that utilizes
Enzyme prepares the method for the young root inspissated juice of witloof.
Background technology
The witloof son has another name called the witloof dish, originates in Europe, is herbaceos perennial, is widely used as forage grass, the mankind of livestock and poultry
Vegetables and spices.Witloof son's aerial part often appears at theirs as a kind of vegetables that the foreigner likes
On the dining table, the fleshy root of under ground portion is then dried the back as the substitute of coffee and the admixture of part tea product by section.
At present, determined to contain compositions such as phenolic compound, carbohydrate, flavone compound, triterpenes, sesquiterpene lactone class, Coumarins in the young root of witloof, therefore had the function of clearing liver cholagogic, stomach strengthening and digestion promoting, inducing diuresis to reduce edema.Also contain a large amount of inulin in the young root of witloof, inulin is a kind of natural component that is present in various vegetables and the fruit, is classified as the wholefood batching in the many countries of America and Europe.Inulin has neutral taste as a kind of food fibres, can cover the pained people's sensation of softness of also giving, and is suitable for using in the sports drink of high fiber low in calories.And edible inulin also can promote the calcareous absorption of human body, prevents constipation, reduce cancered risk.
But because the young loose fleshy root of witloof need take very big space during storage, and the young root long term storage of witloof is also very easily gone mouldy and is damaged by worms, and therefore, has limited the application of the young root of witloof greatly.
By retrieval, do not find the patent publication us relevant with present patent application as yet.
Summary of the invention
The object of the present invention is to provide a kind of method of utilizing compound biological enzyme to prepare the young root inspissated juice of witloof, this method obtains
The young root inspissated juice of witloof is best in quality, clarity is high, good stability, good colour, long shelf-life.
The present invention realizes that the technical scheme of purpose is as follows:
A kind of method of utilizing compound biological enzyme to prepare the young root inspissated juice of witloof, concrete steps are as follows:
⑴ with its fragmentation, behind the adding pure water, be heated to 95-100 ° of C after the young root of witloof is cleaned, and blanching 5-10 minute, forms the blanching mixed liquor;
⑵ enzymolysis: after the blanching, treat that the blanching mixeding liquid temperature is down to 50 ° below the C, use pH value that citric acid adjusts solution to 3.9-4.1, add the compound bio enzyme reaction, temperature is controlled at 50-55 ° of C, is incubated 3-4 hour;
⑶ coarse filtration: the young root juice of witloof that enzymolysis processing among the step ⑵ is crossed carries out coarse filtration, collects filtrate;
⑷ stand at low temperature is spent the night: the filtrate of step ⑶ collection is spent the night under 4 ° of C environment left standstill preservation;
⑸ high temperature sedimentation: the filtrate of step ⑷ standing over night is incubated sedimentation 3.5-4h in 75-80 ° of C;
⑹ smart filter: high temperature sedimentation rear filtrate is carried out the essence filter, collect filtrate;
⑺ vacuum concentrates: the vacuum under 65-75 ° of C of filtrate among the step ⑹ is concentrated, namely get the young root inspissated juice of witloof;
⑻ behind ultraviolet sterilization, can is preserved with the young root inspissated juice of the witloof among the step ⑺;
The weight of the pure water that adds among the described step ⑴ is 4-6 times of the young root weight of witloof;
Compound biological enzyme comprises pectase and cellulase among the described step ⑵;
The addition of described pectase is the 0.075-0.11% of blanching mixed liquor gross weight, and the cellulase addition is the 0.045-0.05% of blanching mixed liquor gross weight.
And coarse filtration is carried out coarse filtration for using flat centrifuge among the described step ⑶.
And the soluble solid content of the young root inspissated juice of witloof reaches more than the 60Brix among the described step ⑺.
Advantage of the present invention and beneficial effect are:
1, the young root inspissated juice of the prepared witloof of the present invention is as the young root deep processed product of witloof, the young root inspissated juice of witloof can solve the problems about storability on the basis that keeps its original natural component, prolonged the pot-life, opened up a new road for development for the integrated use of the young root of witloof, market prospects are wide.
2, after the present invention adopts compound biological enzyme to handle in preparation process, make the fragmentation of the young root cell wall of witloof, dip viscosity reduce, improved crushing juice rate greatly, kept nutritional labeling effectively simultaneously, make that the inspissated juice quality is more excellent.
3, the present invention adopts the method for stand at low temperature preservation, high temperature sedimentation in the clarification part, thereby easily cause the material of inspissated juice muddiness to flocculate in albumen, tannin etc., make a large amount of low temperature insoluble matters flocculate, not only guarantee the stability of inspissated juice and color and luster, improved the clarity of inspissated juice greatly, also reduced the loss of a large amount of nutritional labelings, reduced cost, this method novelty is easy.
4, the soluble solid content of the young root inspissated juice of the prepared witloof of the present invention can reach more than the 60Brix, inulin content can reach 100-150g/kg, and be full of distinctive bitter substance in the young root of witloof, show good color and luster and clarification stability after the product rehydration, can apply to beverage and health products trade widely.
The specific embodiment
The invention will be further described below by specific embodiment, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
Embodiment 1
A kind of method of utilizing compound biological enzyme to prepare the young root inspissated juice of witloof, concrete steps are as follows:
⑴ blanching: after the young root of the fresh complete witloof of select is clean, reject the surface irregularity part, re-using centrifugal juice extractor is crushed to fleshy root and is the sawdust shape, the pure water that adds the young root weight of 4 times of witloofs, be heated to 95 ° of C, blanching 10min immediately is to protect its nutritional labeling and color and luster;
⑵ enzymolysis: after the blanching, treat that the blanching mixeding liquid temperature is down to 50 ° below the C, use citric acid to adjust the pH value to 4.1 of solution, the compound bio enzyme preparation reaction that adding is made up of pectase and cellulase, the addition of pectase is 0.075% of blanching mixed liquor gross weight, and the cellulase addition is 0.05% of blanching mixed liquor gross weight, and temperature is controlled at 50 ° of C, insulation 3h obtains the young root juice of witloof;
The pectase enzymatic activity of adding is 10000 PECTU/ml, and the cellulose enzyme activity is 7900 PGNU/ml.
⑶ coarse filtration: the young root juice of witloof that utilizes flat centrifuge that enzymolysis processing among the step ⑵ is crossed carries out coarse filtration, collects filtrate;
⑷ stand at low temperature is spent the night: the filtrate of step ⑶ collection is spent the night under 4 ° of C environment left standstill preservation;
⑸ high temperature sedimentation: the filtrate of step ⑷ standing over night is incubated sedimentation 4h in 80 ° of C;
⑹ smart filter: the filtrate after the high temperature sedimentation is utilized the smart filter of plate and frame diatomite filter press, collect filtrate;
⑺ vacuum concentrates: the vacuum under 65 ° of C of filtrate among the step ⑹ is concentrated, can reach the young root inspissated juice of witloof finished product more than the 60Brix to make soluble solid content;
⑻ behind ultraviolet sterilization, can is preserved with the young root inspissated juice of the witloof among the step ⑺.
Embodiment 2
A kind of method of utilizing compound biological enzyme to prepare the young root inspissated juice of witloof, concrete steps are as follows:
⑴ select, cleaning, cutting, fragmentation, blanching: after the young root of the fresh complete witloof of select is cleaned, reject the surface irregularity part, re-using centrifugal juice extractor is crushed to fleshy root and is the sawdust shape, the pure water that adds the young root weight of 6 times of witloofs, be heated to 100 ° of C, blanching 5min immediately is to protect its nutritional labeling and color and luster;
⑵ enzymolysis: after the blanching, treat that the blanching mixeding liquid temperature is down to 50 ° below the C, use citric acid to adjust the pH value to 3.9 of solution, the compound bio enzyme preparation reaction that adding is made up of pectase and cellulase, the addition of pectase is 0.11% of blanching mixed liquor gross weight, the cellulase addition is 0.045% of blanching mixed liquor gross weight, and temperature is controlled at 55 ° of C, insulation 4h;
The pectase enzymatic activity of adding is 10000 PECTU/ml, and the cellulose enzyme activity is 7900 PGNU/ml;
⑶ coarse filtration: the young root juice of witloof that utilizes flat centrifuge that enzymolysis processing among the step ⑵ is crossed carries out coarse filtration, collects filtrate;
⑷ stand at low temperature is spent the night: the filtrate of step ⑶ collection is spent the night under 4 ° of C environment left standstill preservation;
⑸ high temperature sedimentation: the filtrate of step ⑷ standing over night is incubated sedimentation 3.5h in 75 ° of C;
⑹ smart filter: the filtrate after the high temperature sedimentation is utilized the smart filter of plate and frame diatomite filter press, collects filtrate;
⑺ vacuum concentrates: the vacuum under 75 ° of C of filtrate among the step ⑹ is concentrated, can reach the young root inspissated juice of witloof finished product more than the 60Brix to make soluble solid content;
⑻ behind ultraviolet sterilization, can is preserved with the young root inspissated juice of the witloof among the step ⑺.
By analyzing, the young root inspissated juice of the witloof soluble solid content that obtains with this technology can reach more than the 60Brix, inulin content can reach 100-150g/kg, and be full of distinctive bitter substance in the young root of witloof, show good color and luster and clarification stability after the product rehydration, can be widely used in beverage and health products trade, open up a new road for development for the integrated use of the young root of witloof, market prospects are wide.
Claims (3)
1. method of utilizing compound biological enzyme to prepare the young root inspissated juice of witloof, it is characterized in that: concrete steps are as follows:
⑴ with its fragmentation, behind the adding pure water, be heated to 95-100 ° of C after the young root of witloof is cleaned, and blanching 5-10 minute, forms the blanching mixed liquor;
⑵ enzymolysis: after the blanching, treat that the blanching mixeding liquid temperature is down to 50 ° below the C, use pH value that citric acid adjusts solution extremely
3.9-4.1, adding the compound bio enzyme reaction, temperature is controlled at 50-55 ° of C, is incubated 3-4 hour;
⑶ coarse filtration: the young root juice of witloof that enzymolysis processing among the step ⑵ is crossed carries out coarse filtration, collects filtrate;
⑷ stand at low temperature is spent the night: the filtrate of step ⑶ collection is spent the night under 4 ° of C environment left standstill preservation;
⑸ high temperature sedimentation: the filtrate of step ⑷ standing over night is incubated sedimentation 3.5-4h in 75-80 ° of C;
⑹ smart filter: high temperature sedimentation rear filtrate is carried out the essence filter, collect filtrate;
⑺ vacuum concentrates: the vacuum under 65-75 ° of C of filtrate among the step ⑹ is concentrated, namely get the young root inspissated juice of witloof;
⑻ behind ultraviolet sterilization, can is preserved with the young root inspissated juice of the witloof among the step ⑺;
The weight of the pure water that adds among the described step ⑴ is 4-6 times of the young root weight of witloof;
Compound biological enzyme comprises pectase and cellulase among the described step ⑵;
The addition of described pectase is the 0.075-0.11% of blanching mixed liquor gross weight, and the cellulase addition is the 0.045-0.05% of blanching mixed liquor gross weight.
2. the method for utilizing compound biological enzyme to prepare the young root inspissated juice of witloof according to claim 1, it is characterized in that: coarse filtration is carried out coarse filtration for using flat centrifuge among the described step ⑶.
3. the method for utilizing compound biological enzyme to prepare the young root inspissated juice of witloof according to claim 1, it is characterized in that: the soluble solid content of the young root inspissated juice of witloof reaches more than the 60Brix among the described step ⑺.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102279119A CN102697139B (en) | 2012-07-04 | 2012-07-04 | Method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102279119A CN102697139B (en) | 2012-07-04 | 2012-07-04 | Method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102697139A CN102697139A (en) | 2012-10-03 |
| CN102697139B true CN102697139B (en) | 2013-09-04 |
Family
ID=46890432
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102279119A Expired - Fee Related CN102697139B (en) | 2012-07-04 | 2012-07-04 | Method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102697139B (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106349398A (en) * | 2015-11-13 | 2017-01-25 | 翟丹云 | Cichorium intybus inulin extracting method |
| CN106889625B (en) * | 2017-02-27 | 2020-12-04 | 深圳市华利康纤生物科技有限公司 | Preparation method of inulin particles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061702A (en) * | 1991-10-24 | 1992-06-10 | 淄博市营养保健食品研究所 | The method for making and the purposes of witloof series curative effect beverage |
| CN1589680A (en) * | 2003-08-26 | 2005-03-09 | 福建农林大学 | Production method of high transparency green plum concentrated juice |
| CN101455333A (en) * | 2007-12-11 | 2009-06-17 | 张守岩 | Food production method using chiccory root tuber |
-
2012
- 2012-07-04 CN CN2012102279119A patent/CN102697139B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1061702A (en) * | 1991-10-24 | 1992-06-10 | 淄博市营养保健食品研究所 | The method for making and the purposes of witloof series curative effect beverage |
| CN1589680A (en) * | 2003-08-26 | 2005-03-09 | 福建农林大学 | Production method of high transparency green plum concentrated juice |
| CN101455333A (en) * | 2007-12-11 | 2009-06-17 | 张守岩 | Food production method using chiccory root tuber |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102697139A (en) | 2012-10-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101921686B (en) | Method for producing dry date wine | |
| CN107557224B (en) | Hovenia acerba and Chinese wolfberry health wine and brewing method thereof | |
| CN102450648A (en) | Extraction method for dietary fiber from citrus peel residues | |
| CN101715993B (en) | Method for preparing lotus root juice drink from whole lotus root starch | |
| CN106497723B (en) | A fruit wine brewed from flos Juglandis, folium Juglandis, lignum seu radix Baphicacanthis Cusiae and Endocarpium Juglandis | |
| CN106666289A (en) | Potato juice drink and preparation method thereof | |
| CN105380052A (en) | Preparation method of okra fermented beverage | |
| CN109418649A (en) | A kind of mango pawpaw compound juice beverage and preparation method thereof | |
| CN102697139B (en) | Method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme | |
| CN103431328B (en) | Natural jackfruit powder and preparation method thereof | |
| CN103349190A (en) | Instant radix puerariae and mesona chinensis benth cream and preparation method thereof | |
| CN106360172A (en) | Preparation method of fermentation aroma type pueraria lobata, water chestnut and saccharum officinarum composite beverage | |
| CN110256165A (en) | A kind of tomato selenium-rich fertilizer | |
| CN104223295A (en) | Preparation method of clarified purple sweet potato juice | |
| CN106497722B (en) | Walnut flower pomegranate fruit wine and preparation method thereof | |
| KR101568756B1 (en) | Process for producing arrowroot drink | |
| CN111557436A (en) | Sechium edule enzyme and preparation method thereof | |
| CN106070692A (en) | The preparation method of a kind of mushroom fermented bean curd and obtained fermented bean curd thereof | |
| KR101216183B1 (en) | Manufacturing method of health food composition using maesil and food composition | |
| KR20110012047A (en) | Method for manufacturing health food containing enzyme, and health food | |
| KR101226756B1 (en) | method for manufacturing fermented soybean curd residue, and soybean curd residue produced thereby | |
| KR100828589B1 (en) | Method of manufacturing granular tea containing agaricus brazei and the granular tea manufactured thereby | |
| CN110357717A (en) | A kind of preparation method of tomato selenium-rich fertilizer | |
| CN105212110A (en) | Wild date-plum persimmon freeze-dried powder and standard | |
| CN113995077B (en) | Method for removing bitter taste in lonicera caerulea fruits |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130904 Termination date: 20210704 |