CN102987493A - Method for reducing content of natural pectin in fructus rhodomyrti and improving juice yield - Google Patents
Method for reducing content of natural pectin in fructus rhodomyrti and improving juice yield Download PDFInfo
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- CN102987493A CN102987493A CN2012104718534A CN201210471853A CN102987493A CN 102987493 A CN102987493 A CN 102987493A CN 2012104718534 A CN2012104718534 A CN 2012104718534A CN 201210471853 A CN201210471853 A CN 201210471853A CN 102987493 A CN102987493 A CN 102987493A
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Abstract
The invention discloses a method for reducing content of natural pectin in fructus rhodomyrti and improving juice yield. The method comprises the following steps of: freezing fructus rhodomyrti fruits at minus 10-minus 5 DEG C, defreezing at 15-35 DEG C, then freezing at minus 15-minus 10 DEG C, and finally defreezing at 5-10 DEG C; and pulping and squeezing juice to obtain the fructus rhodomyrti juice. The content of pectin in the fructus rhodomyrti juice obtained by adopting the method is 720-745mg/L which is reduced by more than 120mg/L compared with the 840-870mg/L obtained by direct juice squeezing through adoption of the conventional method; the juice yield is 45-50% which is improved by 10-20% compared with the direct juice squeezing through adoption of the conventional method; and the content of the soluble solid content in juice is 6.9-7.1% by mass percent, and the content of the soluble solid content in juice directly squeezed by adopting the conventional method is 6.60-6.70% by mass percent. According to the method, the fructus rhodomyrti is processed under the low-temperature condition and entirely squeezed, the nutrient ingredients in the fruits can be effectively maintained, and the flavor and nutrient in the juice can be well ensured.
Description
Technical field
The invention belongs to food processing field, be specifically related to the method that natural pectin content raising crushing juice rate in the son is harvested in a kind of reduction.
Background technology
Harvest son (Rhodomyrtus tomentosa) and be distributed in the provinces and regions such as Guangdong, Guangxi, Fujian, Taiwan, Yunnan, Guizhou.The fruit flavor is sweet, puckery, and property is flat.Function is to nourish blood, hemostasis, puckery intestines, admittedly take off.Fruits nutrition is abundant, be rich in the nutriments such as protein, sugar, fat and multiple mineral element, amino acid, vitamin, reach the bioactivators such as the strong anthocyanidin of non-oxidizability, flavones, beta carotene, having significantly anti-oxidant, the anti-ageing physiological action of waiting for a long time, is a kind of high-quality natural biological resource that integrates nutrition, health care, medicinal function.Harvest sub-fruit juice and like product but have no in the market, main cause is that to harvest sub-fruit moisture few, seediness, and pectin content is high, and difficulty is pressed into fruit juice.Yet wild fruit also with its abundant genetic diversity, significant food therapy value, novel local flavor and pure natural, free of contamination unique advantage, has become the focus that the relevant departments such as fruit industry, food processing and mountain area exploitation pay close attention to.
Pectin is a class natural polysaecharides macromolecular compound, pectin molecule is that galacturonic acid by different esterification degrees is with α-1, the polysaccharide chain that 4 glycosidic bonds are polymerized, the side chain that often forms with rhamnose, arabinose, galactolipin, wood sugar, trehalose, apiose etc., free carboxy moiety or all with calcium, potassium, sodium ion, particularly combine with boron compound.Natural pectin is present in the fruit, rhizome of all higher plants, is the important composition composition of matter between plant cell.Natural pectin many places are in cell membrane and space between cells, in cell membrane, be cross-linked with each other with the different types of cellulose of different content, hemicellulose, lignin, make various cell tissue structures hard, consist of histiocytic bonding material, be playing a supporting role of inner cell, so that it is difficult to squeeze the juice.
At present, the processing method of fruit juice mainly is squeezing, enzymolysis etc. on the market, but for thickness be difficult for squeezing the juice, the fruit of seediness, these method crushing juice rates are lower and the fruit juice nutrient local flavor affected.
Summary of the invention
Be not suitable for and harvest sub-fruit seediness in order to overcome existing fruit juice processing method, the characteristics such as thickness and the low problem of crushing juice rate that causes, the object of the present invention is to provide a kind of reduction to harvest the method for natural pectin content raising crushing juice rate in the son, the method is freezing with harvesting sub-fruit, then heat up, freezing again, heat up again, fruit is inner in this multigelation process can form ice crystal, the ice crystal volume is larger, be conducive to push cell and make cell rupture, ooze out content behind the cell rupture, pectase wherein activates, decompose natural pectin, thereby improved widely crushing juice rate.
Purpose of the present invention is achieved through the following technical solutions:
The method of natural pectin content raising crushing juice rate in the son is harvested in a kind of reduction, is to harvest sub-fruit multigelation, and then making beating is squeezed the juice, and obtains harvesting sub-fruit juice;
Particularly, the method that natural pectin content in the son improves crushing juice rate is harvested in a kind of reduction, be with harvest sub-fruit-10～-5 ℃ lower freezing, then under 15～35 ℃, thaw, freezing under then placing again-15～-10 ℃, thaw at 5～10 ℃ at last; Then making beating is squeezed the juice, and obtains harvesting sub-fruit juice;
Described freezing, be to be refrigerated to harvest sub-fruit freeze all; Described thawing is to allow harvest sub-fruit and melt fully;
Preferably, after squeezing the juice, making beating filters, and the thick juice that obtains is centrifugal, collect supernatant, obtain harvesting sub-fruit juice.
Wherein, adopting in operation at once, freezing (or claiming flash freezing) can form more ice crystal body than progressively freezing; Thaw point and having a narrow range of temperature between the cryogenic temperature are more more effectively destroyed eucaryotic cell structure thereby help to obtain the larger ice crystal body of volume, improve crushing juice rate.
The present invention has following advantage and effect with respect to prior art:
(1) the inventive method obtains harvests sub-fruit juice, and wherein the content of pectin is that the words that the existing method of 720-745mg/L(is directly squeezed the juice are 840-870mg/L), reduced more than the 120mg/L than existing method; Juice yield is 45-50%, directly squeezes the juice than existing method and improves 10-20%; Soluble solid content in the fruit juice is the 6.9-7.1%(mass percent), and existing method in directly squeezing the juice is the 6.60-6.70%(mass percent).
(2) the inventive method is processed under cryogenic conditions and is harvested son and full fruit is squeezed the juice, and the nutritional labeling of fruit the inside is kept effectively, has guaranteed better local flavor and the nutrition of fruit juice.
(3) the inventive method is easy and simple to handle, and it is applicable to be beneficial to factory, and preferably market prospects are arranged.
(4) the inventive method can be widely used in squeezing the juice of other seediness thickness fruits.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1
The method of natural pectin content raising crushing juice rate in the son is harvested in a kind of reduction, may further comprise the steps:
Choose ripe, the fresh full son of harvesting.After the cleaning, be refrigerated to the fruit freeze all under-10 ℃, weighing 1000 grams are harvested subsolution and are frozen, temperature is controlled at 30 ℃ and carries out after fruit is melted fully freezing again, temperature is controlled at-10 ℃ and makes the whole crystallizations of fruit, thaws at last again, and temperature is controlled at 5 ℃ all melts the fruit crystalline solid.Squeeze the juice harvesting son making beating, the thick juice behind 80 order filter-cloth filterings again with 4000 rev/mins centrifugal 15 minutes, obtain harvesting sub-fruit juice.
Pectin content is that 722.001mg/L, juice yield are 49.04%, soluble solid is 7.1% in the fruit juice.
Embodiment 2
The method of natural pectin content raising crushing juice rate in the son is harvested in a kind of reduction, may further comprise the steps:
Choose ripe, the fresh full son of harvesting.After the cleaning, be refrigerated to the fruit freeze all under-5 ℃, weighing 1000 grams are harvested subsolution and are frozen, temperature is controlled at 35 ℃ and carries out after fruit is melted fully freezing again, temperature is controlled at-13 ℃ and makes the whole crystallizations of fruit, thaws at last again, and temperature is controlled at 10 ℃ all melts the fruit crystalline solid.Squeeze the juice harvesting son making beating, the thick juice behind 80 order filter-cloth filterings again with 4500 rev/mins centrifugal 15 minutes, obtain harvesting sub-fruit juice.
Pectin content is that 745.014mg/L, juice yield are 46.79%, soluble solid is 6.92% in the fruit juice.
Embodiment 3
The method of natural pectin content raising crushing juice rate in the son is harvested in a kind of reduction, may further comprise the steps:
Choose ripe, the fresh full son of harvesting.After the cleaning, be refrigerated to the fruit freeze all under-10 ℃, weighing 1000 grams are harvested subsolution and are frozen, temperature is controlled at 23 ℃ and carries out after fruit is melted fully freezing again, temperature is controlled at-10 ℃ and makes the whole crystallizations of fruit, thaws at last again, and temperature is controlled at 5 ℃ all melts the fruit crystalline solid.Squeeze the juice harvesting son making beating, the thick juice behind 80 order filter-cloth filterings again with 5000 rev/mins centrifugal 15 minutes, obtain harvesting sub-fruit juice.
Pectin content is that 725.63mg/L, juice yield are 48.77%, soluble solid is 7.09% in the fruit juice.
Embodiment 4
The method of natural pectin content raising crushing juice rate in the son is harvested in a kind of reduction, may further comprise the steps:
Choose ripe, the fresh full son of harvesting.After the cleaning, be refrigerated to the fruit freeze all under-10 ℃, weighing 1000 grams are harvested subsolution and are frozen, temperature be controlled at 15 ℃ make fruit melt fully after carry out again freezing, temperature is controlled at-15 ℃ and makes the whole crystallizations of fruit, thaws at last again, and temperature is controlled at 5 ℃ all melts the fruit crystalline solid.Squeeze the juice harvesting son making beating, the thick juice behind 80 order filter-cloth filterings again with 3000 rev/mins centrifugal 15 minutes, obtain harvesting sub-fruit juice.
Pectin content is that 733.3mg/L, juice yield are 48.02%, soluble solid is 7.04% in the fruit juice.
Above-described embodiment is the better embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and the principle, substitutes, combination, simplify; all should be the substitute mode of equivalence, be included within protection scope of the present invention.
Claims (3)
1. the method that natural pectin content raising crushing juice rate in the son is harvested in reduction is characterized in that may further comprise the steps: will harvest sub-fruit multigelation, and then pull an oar and squeeze the juice, and obtain harvesting sub-fruit juice.
2. the method for natural pectin content raising crushing juice rate in the son is harvested in reduction according to claim 1, it is characterized in that may further comprise the steps: it is lower freezing at-10～-5 ℃ to harvest sub-fruit, then under 15～35 ℃, thaw, then place again-15～-10 ℃ lower freezing, thaw at 5～10 ℃ at last; Then making beating is squeezed the juice, and obtains harvesting sub-fruit juice.
3. the method for natural pectin content raising crushing juice rate in the son is harvested in reduction according to claim 1 and 2, it is characterized in that: after squeezing the juice, making beating filters, and the thick juice that obtains is centrifugal, collect supernatant, obtain harvesting sub-fruit juice.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393901A (en) * | 2013-08-02 | 2013-11-20 | 全洪范 | Method used for preparing aloe juice by refrigeration |
| CN106819711A (en) * | 2016-12-29 | 2017-06-13 | 安徽鑫乐源食品有限公司 | Harvest composite slurry cloudy juice and preparation method thereof to a kind of taro |
| CN109043459A (en) * | 2018-07-27 | 2018-12-21 | 江西清记食品有限公司 | A kind of preparation method of ginger juice flavouring |
| CN112924417A (en) * | 2021-03-08 | 2021-06-08 | 三亚市南繁科学技术研究院 | Method for determining soluble solid content of pumpkin fruits |
| CN114052254A (en) * | 2021-12-01 | 2022-02-18 | 成都华西康健生物工程有限公司 | Sea-buckthorn chewable tablet and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393901A (en) * | 2013-08-02 | 2013-11-20 | 全洪范 | Method used for preparing aloe juice by refrigeration |
| CN103393901B (en) * | 2013-08-02 | 2015-08-26 | 全洪范 | A kind of freezing preparation method of Aloe juice |
| CN106819711A (en) * | 2016-12-29 | 2017-06-13 | 安徽鑫乐源食品有限公司 | Harvest composite slurry cloudy juice and preparation method thereof to a kind of taro |
| CN109043459A (en) * | 2018-07-27 | 2018-12-21 | 江西清记食品有限公司 | A kind of preparation method of ginger juice flavouring |
| CN112924417A (en) * | 2021-03-08 | 2021-06-08 | 三亚市南繁科学技术研究院 | Method for determining soluble solid content of pumpkin fruits |
| CN114052254A (en) * | 2021-12-01 | 2022-02-18 | 成都华西康健生物工程有限公司 | Sea-buckthorn chewable tablet and preparation method thereof |
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Application publication date: 20130327 |