CN103005564A - Method for making sweet tangelo sericin polypeptide juice - Google Patents
Method for making sweet tangelo sericin polypeptide juice Download PDFInfo
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- CN103005564A CN103005564A CN2013100173330A CN201310017333A CN103005564A CN 103005564 A CN103005564 A CN 103005564A CN 2013100173330 A CN2013100173330 A CN 2013100173330A CN 201310017333 A CN201310017333 A CN 201310017333A CN 103005564 A CN103005564 A CN 103005564A
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Abstract
The invention relates to a method for making sweet tangelo sericin polypeptide juice. A novel juice product which is excellent in taste and rich in nutrition is produced from sweet tangelo pulp as the main raw material through the steps of: performing enzymolysis treatment and stabilizer adding treatment after juicing, and enabling the treated juice to be compatible with sericin polypeptide having physical properties such as excellent suspension property and the like and biological activity such as resistance to oxidation and the like obtained through special enzymolysis treatment. The method provided by the invention has the characteristics that deep processing of the sweet tangelo is performed in advance so that the debitterizing process is omitted; as a result, the cost is saved and the original flavor is also ensured; and the sericin polypeptide is added to the juice, so that the functions as a preservative and a stabilizer are achieved while the function as the juice nutrition component is realized; and therefore, addition of the artificial preservative is avoided. According to the invention, konjac glucomannan serves as the main body, while pectin and xanthan gum serve as an auxiliary complex, so that a compound stabilizer of natural polysaccharide is formed and has excellent effect; and therefore, the nutritional functions of the product are greatly improved.
Description
Technical field
The present invention relates to the production technology of sweet tangerine grapefruit juice, particularly relate to a kind of preparation method of sweet tangerine Silk Noil Yarns glue protein polypeptide fruit juice, belong to the juice production technical field.
Background technology
Sweet tangerine shaddock is the peculiar precious fruit of a kind of Zhe Nan of being grown in the north of Fujian Province.It is take eight north shaddocks as male parent, the tangerine shaddock hybrid that selects as hybridization of female parent of upper field satsuma orange, early 1980s is introduced (Chinese translation of day real name be sweet spring tangerine shaddock) from Japan.Sweet tangerine shaddock is outer close just as the Hu shaddock, and pulp is orange, and meat is soft, and local flavor is sweet salubrious, and soft and succulency, mouthfeel without the bitter taste of shaddock class, have the fragrance of tangerine and shaddock without tart flavour concurrently, and most fruits are seedless, and edible quality is close regardless of different kinds of the fruit.Sweet tangelo has nature and flavor temperature, sweet characteristics, is easily accepted by the people of various physique, and is all-ages.The little cold of sweet tangerine shaddock nature and flavor, the effect of invigorating the spleen, cough-relieving are arranged, relieving the effect of alcohol there is good tonic effect to the people who just recovers from a dangerous illness.Sweet tangerine shaddock can also help easier calcium and the irony of being absorbed into of health, and contained natural folic acid has the prevention Anemia and promotes the effect of development of fetus for the pregnant woman, breathes heavily coughing, the illnesss such as the obstruction of the circulation of vital energy is uncomfortable in chest, abdomen crymodynia, food stagnate, hernia also have certain benefit.
Sweet tangerine shaddock height be connected on the trifoliate orange anvil, on the tree such as late-maturing mandarin orange, Second Year is with regard to large result, strain in the 3rd year is produced can reach 30 kilograms-50 kilograms, per mu yield reaches more than 3000 kilograms.Because Zhe Nan the north of Fujian Province peasant begins a large amount of plantations in recent years, sweet tangerine shaddock output constantly increases, and the part fresh fruit can't in time be sold, and has dampened orchard worker's plantation enthusiasm.Except sweet tangerine shaddock fresh fruit, the converted products that there is no sweet tangerine shaddock occurs, and is therefore very urgent to the deep processing demand of the ever-increasing novel fruits of this output in the market.
Refreshing agreeable to the taste, the succulence anacidity of the distinctive local flavor of sweet tangerine shaddock is seedless without bitter taste, most fruit, good moral character such as edible quality is close regardless of different kinds of the fruit, extremely is suitable for being processed into fruit juice product.Sweet tangerine shaddock acid content is below 0.5%, and soluble solid content can reach 14%, and total reducing sugar 9.35%, reduced sugar 6.77%, titratable acid 0.68%, per 100 milliliters of fruit juice contain gives birth to 37.84 milligrams of plain C, substantially exceeds other fruit.
Silk glue protein polypeptide is the sericin resulting a kind of functional living being active peptides behind directionally hydrolyzing that will extract from silk cocoon, is that the molecule amount is little, close structure, Heat stability is good, has the polypeptide of powerful antibacterial activity.Sericin accounts for more than 30 % of fibroin, contain a large amount of glycine, alanine, serine and tyrosine, these amino acid are promoting human nutrition, reduce cholesterol concentration and blood glucose value in the blood of human body, promote the aspects such as alcohol metabolism and anti-dementia to have good nutritive value and physiological function.Studies show that the sericin polypeptide has restraint of tyrosinase activity and antioxidation, cell and protein are had the freeze protection effect, colorectal cancer is had obvious inhibitory action.The active peptide food additives occur abroad, and it can suppress from the body oxidation, not only play sterilization, the effect such as anticorrosion after adding in food, and can also make food quality stable, delicious, be beneficial to long preservation.Long-term drinking or the edible food that is added with the sericin polypeptide, beverage etc. can be kept health, suppress germ, delay senility, beautifying face and moistering lotion.
Summary of the invention
Purpose of the present invention, design exactly a kind of take sweet tangerine shaddock pulp as primary raw material, squeeze the juice and process by the interpolation of enzymolysis processing and stabilizing agent, and compatible have bioactive silk glue protein polypeptide such as physical property, non-oxidizability such as good suspension through what specific enzymolysis processing obtained, produce good, the nutritious fruit-juice product of a kind of taste.
The present invention is achieved in that a kind of preparation method of sweet tangerine Silk Noil Yarns glue protein polypeptide fruit juice:
1. producing of sweet tangerine shaddock fruit drink: pulp is got in the fresh fruit peeling, added the sterilized water of 0.5-1.0 times of pulp quality, with the pulp making beating, the arabo-ascorbic acid that then adds pulp quality 0.02-0.1% is used for protecting look, stirs; Slurry is processed 10-20min under 80-90 ℃ of temperature, carry out sterilization, passivation enzyme and prevent the brown stain processing, then be cooled to 40-55 ℃, the pectase that adds pulp quality 0.05-0.2%, with the lemon acid for adjusting pH value to 3.5-5.5, insulation 60-150min, expression separation is got sweet tangerine shaddock fruit drink in juice extractor;
2. the solution allotment of sericin polypeptide and debitterize processing: sericin polypeptide powder (after extracting sericin in advance from the silk gum cocoon, becoming molecular weight at the active peptides of 2000-5000Da through tryptic directional enzymatic) is mixed with the 3%(mass ratio with sterilized water); After sericin is become polypeptide by enzymolysis, usually can produce a small amount of bitter taste, should take corresponding debitterized technique, so in the sericin polypeptide solution, add following additive: the ratio of 0.5-1.5%(relative activity polypeptide solution gross mass of activated carbon addition, lower same), malic acid 0.02-0.1%, citric acid addition 0.02-0.05%, dissolving mixes, and filters behind the placement 60-90min, finish debitterize and process, make the sericin polypeptide solution;
3. after the preparation of finishing above two main materials, also to add part sucrose, citric acid, malic acid etc. as auxiliary material, with mouthfeel and the local flavor that improves fruit juice; Simultaneously, for preventing producing precipitation or lamination in the fruit juice, also will add an amount of stabilizing agent, it is stabilizing agent that the present invention adopts the compound of konjac glucomannan, pectin, three kinds of natural polysaccharides of xanthans, best results; Therefore sweet tangerine Silk Noil Yarns glue protein polypeptide fruit juice is optimized proportioning (every mass ratio that is): sweet tangerine shaddock fruit drink 30-45%, sericin polypeptide solution 15-25%(has contained citric acid and malic acid, see step 2), sucrose 5-12%, konjac glucomannan 0.5-0.8%, pectin 0.1-0.2%, xanthans 0.1-0.3% adds at last sterilized water and adds to 100%;
Concocting method is: the elder generations such as sucrose, konjac glucomannan, pectin, xanthans are added a small amount of sterilized water dissolving separately, then evenly add in certain sequence; At first stabilizing agent is fully mixed with white granulated sugar, be poured into water heating for dissolving, temperature is 75-90 ℃, wants uniform stirring in heating process, organic acid is dissolved in hot water again, then add in the fruit juice, mixing, cooling, for subsequent use, then fruit juice, sericin polypeptide solution are quantitatively mixed with the stabilizing agent feed liquid, keep the skin wet at last;
4. degassed homogeneous and can sterilization: homogenization pressure 20-30MPa, homogeneous can improve mouthfeel and the stability of beverage; For preventing oxidizing brown stain, the front reply of sterilization fruit juice carries out degassed, fruit juice is sent into vacuum receiver, vacuum 70-100MPa, temperature 30-50 ℃; After the fruit juice can, boiling water sterilization 10-15min in 85 ℃ of-95 ℃ of retort after the sealing, is cooled to normal temperature.
Major advantage of the present invention is:
1. in tangerine class fruit juice product, the fruit juice product of the fruit such as tangerine, mandarin orange, shaddock, orange all has listing,
But the product that sweet tangerine shaddock is processed into fruit juice there is no precedent at present.Sweet tangerine shaddock pulp is soft, and local flavor is sweet salubrious, and soft and succulency without tart flavour, without the bitter taste of shaddock class, has the fragrance of tangerine and shaddock concurrently, and most fruits are seedless, very suitablely is processed into superior fruit drink, and this invention is first for the deep processing of the sweet tangerine shaddock of wound.
2. in the general tangerine class juice production process, all will add the thing such as β-cyclodextrin with bitter principles such as the aurantiin in the embedding fruit juice and limonins, reach the purpose of removing the raw material bitter taste, this has affected the natural mouthfeel of fruit juice.And sweet tangerine shaddock is high because of sugar content, and anacidity own, has both provided cost savings so can omit this debitterized technique among the present invention without bitter taste, has guaranteed again original flavor.
3. in fruit juice, added the sericin polypeptide, made the product trophic function obtain to strengthen.The sericin polypeptide is that the molecule amount is little, close structure, Heat stability is good, have the polypeptide of powerful antibacterial activity, contain a large amount of glycine, alanine, serine and tyrosine, cholesterol concentration and blood glucose value in reducing blood of human body promote the aspects such as alcohol metabolism and anti-dementia to have good nutritive value and physiological function.The sericin polypeptide has restraint of tyrosinase activity and antioxidation, and cell and protein are had the freeze protection effect, and colorectal cancer is had obvious inhibitory action.It can also suppress from the body oxidation, not only plays sterilization, the effect such as anticorrosion after being added in the food, and can also make food quality stable, delicious, be beneficial to long preservation.Thereby make the sericin polypeptide be added in as the fruit juice nutrient component time, played again the function of anticorrisive agent and stabilizing agent, avoided artificial preservative's interpolation.
4. the stabilizing agent in the general fruit juice product is the single stable agent, and often there is no trophic function.Among the present invention take konjac glucomannan as main body, take pectin and xanthans as the assisted recombination body, form the compound stabilizer of natural polysaccharide, respond well, konjac glucomannan is again the food of a kind of low calorie, low-protein, high dietary-fiber simultaneously, and be rich in the trace element of needed by human body, itself is functional food, hypertension, obesity, diabetes, constipation there is certain curative effect, can toxin expelling vivotoxin and rubbish, prevent colon cancer has again the multiple physicochemical properties such as water-soluble, thickening, stable, suspension, has greatly improved the trophic function of product.
The specific embodiment
Pulp is got in sweet tangerine shaddock fresh fruit peeling, added the sterilized water of 0.8 times of pulp quality, with the pulp making beating, the arabo-ascorbic acid that adds pulp quality 0.1% is used for protecting look, stirs.Slurry is processed 15min under 85 ℃ of temperature, then be cooled to 45 ℃, adds the pectase of pulp quality 0.1%, with lemon acid for adjusting pH value to 4.0, and insulation 120min, then expression separation is got juice in juice extractor.
The sericin polypeptide powder is mixed with the 3%(mass ratio with sterilized water) solution, in the sericin polypeptide solution, add following additive: the ratio of activated carbon addition 1.0%(relative activity polypeptide solution gross mass, together lower), malic acid 0.05%, citric acid addition 0.04%, dissolving mixes, and filters behind the placement 80min, finish debitterize and process, make the sericin polypeptide solution.
After the preparation of finishing above two main materials, also will add part sucrose is that auxiliary material is to improve mouthfeel, be phenomenon for preventing from producing precipitation in the fruit juice or dividing, also will add an amount of stabilizing agent, it is stabilizing agent that the present invention adopts the compound of konjac glucomannan, pectin, three kinds of natural polysaccharides of xanthans.It is (every mass ratio that is) that sweet tangerine Silk Noil Yarns glue protein polypeptide fruit juice is optimized proportioning: sweet tangerine shaddock fruit drink 35%, sericin polypeptide solution 20%(has contained citric acid and malic acid), sucrose 8%, konjac glucomannan 0.6%, pectin 0.1%, xanthans 0.2% adds at last sterilized water and adds to 100%.
Concocting method is: with first each personal a small amount of sterilized water dissolving such as sucrose, citric acid, malic acid, konjac glucomannan, pectin, xanthans, then evenly add in certain sequence.At first stabilizing agent is fully mixed with white granulated sugar, be poured into water heating for dissolving, temperature is 80 ℃, wants uniform stirring in heating process, then organic acid is dissolved in hot water, add in the fruit juice, and mixing, cooling, for subsequent use.Again fruit juice is mixed with the stabilizing agent feed liquid, keep the skin wet at last.
Homogeneous can improve mouthfeel and the stability of beverage, the homogenization pressure 25MPa of fruit juice, and for preventing oxidizing brown stain, the front reply of sterilization fruit juice carries out degassed, fruit juice is sent into vacuum receiver, vacuum 90MPa, 35 ℃ of temperature.After the fruit juice can, boiling water sterilization 15min after the sealing, is cooled to normal temperature in 90 ℃ of retort.
Claims (1)
1. the preparation method of a sweet tangerine Silk Noil Yarns glue protein polypeptide fruit juice is characterized in that:
1) producing of sweet tangerine shaddock fruit drink: pulp is got in the fresh fruit peeling, added the sterilized water of 0.5-1.0 times of pulp quality, with the pulp making beating, the arabo-ascorbic acid that then adds pulp quality 0.02-0.1% is used for protecting look, stirs; Slurry is processed 10-20min under 80-90 ℃ of temperature, carry out sterilization, passivation enzyme and prevent the brown stain processing, then be cooled to 40-55 ℃, the pectase that adds pulp quality 0.05-0.2%, with the lemon acid for adjusting pH value to 3.5-5.5, insulation 60-150min, expression separation is got sweet tangerine shaddock fruit drink in juice extractor;
2) the solution allotment of sericin polypeptide and debitterize processing: sericin polypeptide powder (after extracting sericin in advance from the silk gum cocoon, becoming molecular weight at the active peptides of 2000-5000Da through tryptic directional enzymatic) is mixed with the 3%(mass ratio with sterilized water); After sericin is become polypeptide by enzymolysis, usually can produce a small amount of bitter taste, should take corresponding debitterized technique, so in the sericin polypeptide solution, add following additive: the ratio of 0.5-1.5%(relative activity polypeptide solution gross mass of activated carbon addition, lower same), malic acid 0.02-0.1%, citric acid addition 0.02-0.05%, dissolving mixes, and filters behind the placement 60-90min, finish debitterize and process, make the sericin polypeptide solution;
3) after the preparation of finishing above two main materials, also to add part sucrose, citric acid, malic acid etc. as auxiliary material, with mouthfeel and the local flavor that improves fruit juice; Simultaneously, for preventing producing precipitation or lamination in the fruit juice, also will add an amount of stabilizing agent, it is stabilizing agent that the present invention adopts the compound of konjac glucomannan, pectin, three kinds of natural polysaccharides of xanthans, best results; Therefore sweet tangerine Silk Noil Yarns glue protein polypeptide fruit juice is optimized proportioning (every mass ratio that is): sweet tangerine shaddock fruit drink 30-45%, sericin polypeptide solution 15-25%(has contained citric acid and malic acid, see step 2), sucrose 5-12%, konjac glucomannan 0.5-0.8%, pectin 0.1-0.2%, xanthans 0.1-0.3% adds at last sterilized water and adds to 100%;
Concocting method is: the elder generations such as sucrose, konjac glucomannan, pectin, xanthans are added a small amount of sterilized water dissolving separately, then evenly add in certain sequence; At first stabilizing agent is fully mixed with white granulated sugar, be poured into water heating for dissolving, temperature is 75-90 ℃, wants uniform stirring in heating process, organic acid is dissolved in hot water again, then add in the fruit juice, mixing, cooling, for subsequent use, then fruit juice, sericin polypeptide solution are quantitatively mixed with the stabilizing agent feed liquid, keep the skin wet at last;
4) degassed homogeneous and can sterilization: homogenization pressure 20-30MPa, homogeneous can improve mouthfeel and the stability of beverage; For preventing oxidizing brown stain, the front reply of sterilization fruit juice carries out degassed, fruit juice is sent into vacuum receiver, vacuum 70-100MPa, temperature 30-50 ℃; After the fruit juice can, boiling water sterilization 10-15min in 85 ℃ of-95 ℃ of retort after the sealing, is cooled to normal temperature.
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Cited By (2)
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| CN103262912A (en) * | 2013-06-15 | 2013-08-28 | 李卫旗 | Process for producing novel nutrient health-care edible oil |
| CN103598649A (en) * | 2013-12-03 | 2014-02-26 | 中南林业科技大学 | Preparation method for lime beverage |
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| CN1477141A (en) * | 2003-07-09 | 2004-02-25 | 苏州大学 | Production method of water soluble sericin |
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| CN1477141A (en) * | 2003-07-09 | 2004-02-25 | 苏州大学 | Production method of water soluble sericin |
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| CN103262912A (en) * | 2013-06-15 | 2013-08-28 | 李卫旗 | Process for producing novel nutrient health-care edible oil |
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| CN103598649A (en) * | 2013-12-03 | 2014-02-26 | 中南林业科技大学 | Preparation method for lime beverage |
| CN103598649B (en) * | 2013-12-03 | 2015-04-15 | 中南林业科技大学 | Preparation method for lime beverage |
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Application publication date: 20130403 |