CN1033151A - Technology for producing whole orange juice by enzyme-decomposition - Google Patents
Technology for producing whole orange juice by enzyme-decomposition Download PDFInfo
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- CN1033151A CN1033151A CN 88101344 CN88101344A CN1033151A CN 1033151 A CN1033151 A CN 1033151A CN 88101344 CN88101344 CN 88101344 CN 88101344 A CN88101344 A CN 88101344A CN 1033151 A CN1033151 A CN 1033151A
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Abstract
Technology for producing whole orange juice by enzyme-decomposition is a kind of technology that adopts the full fruit of citrus to produce fruit juice, 6 procedures such as it mainly comprises boiling, cooling, fragmentation, removes slag, enzyme decomposition reaction and heat treatment.Adopt the full fruit juice of this explained hereafter citrus can make full use of the citrus resource, significantly improve the nutritive value of fruit juice, improve the inherent quality and the external quality of fruit juice.The present invention is specially adapted to produce the full fruit juice of citrus.
Description
The present invention relates to a kind of process that adopts the full fruit of citrus to produce fruit juice.
In the prior art, adopt citrus production fruit juice still to continue to use basically and remove the peel stoning, squeeze into the technology that bitter taste is removed in juice and enzyme-added decomposition, its main processes is that citrus is removed the peel stoning and squeezed into juice, the bitter substance in the enzyme-added then decomposition fruit juice.The technology that citrus fruit juice is produced in this peeling stoning has following fairly obvious defective: (1) accounts in the orange peel of citrus fruit weight about 20% and contains a large amount of nutrients, as vitamin A, D, C, E and B family vitamin and hesperidine etc. with softening blood vessel function.Obviously, peeling stoning technology does not only make full use of the citrus resource, and does not make full use of the nutrient in the orange peel.(2) also contain natural beverage in the orange peel and mix electuary, natural flavouring agent and natural colouring matter, but peeling stoning technology does not utilize these natural beverages to mix electuary, natural flavours and natural colouring matter, the beverage that but needs on the contrary to add chemical synthesis mixes electuary, essence and pigment, has obviously reduced the inherent quality and the external quality of fruit juice.(3) the peeling stoning makes production technology and production equipment complicated, has increased the production cost of fruit juice.So citrus fruit juice is produced its production technology of continuing to use the peeling stoning always, its main cause is to contain the multiple bitter substance that is unsuitable for drinking in the orange peel, and the content of its bitter substance exceeds tens of times than the content of bitter substance in the pulp.Obviously, if can find certain process that can eliminate the bitter substance in the orange peel, just might adopt the full fruit of citrus to produce full fruit juice, its economic benefit and social benefit all will be very considerable.
The objective of the invention is to obtain a kind of process that can eliminate bitter substance in the citrus effectively.
To achieve these goals, the present invention is removed slag the fragmentation of the full fruit of citrus and is eliminated bitter taste in the fruit juice by operations such as boiling and enzyme decomposition reactions, to be of high nutritive value and the full fruit juice of drinkable citrus.Be described in further detail below in conjunction with the technical characterictic of specific embodiment technology for producing whole orange juice by enzyme-decomposition of the present invention.
Fig. 1 is the technology for producing whole orange juice by enzyme-decomposition flow chart.
Operations such as the full fruit of enzyme decomposition method citrus production technology comprises boiling, cooling, fragmentation at least, removes slag, enzyme decomposition reaction and the processing of sterilization inactivation, promptly at first the full fruit of citrus is carried out boiling with boiling water, to the capable pressure of full fruit cool off through the citrus of cooking process then, with disintegrating machine that the full fruit of cooled citrus is broken and remove slag again, the fruit juice that will be obtained after will removing slag is then sent into reactor and is carried out the enzyme decomposition reaction, at last the inactivation of sterilizing through the fruit juice of enzyme decomposition reaction is handled, promptly obtained the full fruit juice of drinkable citrus.The technical process of each procedure, technological requirement and process conditions are as follows:
1. cooking process
Eliminate bitter taste, sterilize and make the full fruit of citrus for part and be easy to fragmentation, available boiling water carries out boiling to the full fruit of citrus, and digestion time is 10～15 minutes.
2. refrigerating work procedure
Force cooling provision to make the full fruit of citrus within 10 minutes, reduce to room temperature in order to make the full fruit of citrus be easy to fragmentation, to adopt from 100 ℃.
3. broken process:
After fruit is reduced to room temperature entirely through the citrus behind the refrigerating work procedure, with disintegrating machine the full fruit of citrus is broken into jam, its granularity is below 5 μ.Add room temperature water in fragmentation in disintegrating machine, amount of water should be 2 times of citrus weight at least.
4. operation removes slag:
Adopt centrifuge or other devices to remove slag by full jam through the citrus behind the broken process.
5. enzyme decomposition reaction operation:
The fruit juice that is then obtained removing slag is sent in the reactor and add naringinase, cycloheptaamylose and pectase respectively in reactor and carries out the enzyme decomposition reaction, continuous reaction stirred in course of reaction.Under the effect of naringinase, contained main bitter material aurantiin (C in the orange peel
27H
32O
142H
2O) be decomposed into the naringenin of no bitter taste, its reaction equation is:
β one cyclodextrine then engages with contained another kind of bitter substance limonin (lemon alkali) in the orange peel, forms bag and connects compound, thereby suppressed the bitter taste of limonin.
The addition of pectase, cycloheptaamylose and naringinase (with the weight ratio of fruit juice), reaction temperature and reaction time such as following table:
6. sterilization inactivation treatment process:
In order to sterilize and to make remaining enzyme deactivation, adopt the method for microwave irradiation or heating that fruit juice is handled.When adopting heating means to handle, heat treatment temperature is 120～130 ℃, and heat treatment time was no more than for 4 seconds.
Produce the technology of citrus fruit juice with the peeling stoning and compare, the present invention has the following advantages and characteristics:
(1) take full advantage of the citrus resource, fruit juice output can increase more than 30% under the identical condition of citrus raw material.
(2) significantly improve the nutritive value of fruit juice, improved the inherent quality and the external quality of fruit juice.
(3) simplify production technology and production equipment, reduced production cost.Therefore, the present invention has remarkable economic efficiency and social benefit, is specially adapted to produce the full fruit juice of citrus.
Claims (5)
1, a kind of technology that adopts the full fruit of citrus to produce fruit juice, be characterized in which comprises at least boiling, cooling, fragmentation, remove slag, enzyme decomposition reaction and sterilization inactivation handle 6 procedures, promptly at first the full fruit of citrus is carried out boiling with boiling water, to the capable pressure of full fruit cool off through the citrus of cooking process then, with disintegrating machine the full fruit of cooled citrus fruit juice broken and that the back of removing slag is obtained is sent into reactor again and carry out the enzyme decomposition reaction, at last the inactivation of sterilizing through the fruit juice of enzyme decomposition reaction is handled, promptly obtained the full fruit juice of drinkable citrus.
2, the full technology of really producing fruit juice of employing citrus according to claim 1 is characterized in that described cooking process is with boiling water the full fruit of citrus to be carried out boiling, and digestion time is 10～15 minutes.
3, the full technology of really producing fruit juice of employing citrus according to claim 1 is characterized in that described refrigerating work procedure is to make the full fruit of citrus be cooled to room temperature from 100 ℃ of pressures within 10 minutes.
4, the full fruit of the employing citrus according to claim 1 technology of producing fruit juice is characterized in that described broken process is to help jam with the full fruit of the citrus fragmentation that disintegrating machine will be cooled to room temperature, and its granularity is below 5 μ; Add room temperature water in fragmentation in disintegrating machine, amount of water is at least 2 times of citrus weight.
5, the full technology of really producing fruit juice of employing citrus according to claim 1, it is characterized in that described enzyme decomposition reaction operation is to add naringinase, cycloheptaamylose and pectase respectively in the fruit juice that is obtained to carry out the enzyme decomposition reaction after the operation that removes slag, continuous reaction stirred in course of reaction; The addition of pectase, cycloheptaamylose and naringinase (with the weight ratio of fruit juice), reaction temperature and reaction time such as following table:
6, the full technology of really producing fruit juice of employing citrus according to claim 1 is characterized in that described sterilization inactivation treatment process is that the fruit juice of process enzyme decomposition reaction is heat-treated, and heat treatment temperature is 120～130 ℃, and heat treatment time is below 4 seconds; Perhaps adopt microwave that the fruit juice through the enzyme decomposition reaction is shone.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88101344 CN1017961B (en) | 1988-03-17 | 1988-03-17 | Technology for producing whole orange juice by enzyme-decomposition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 88101344 CN1017961B (en) | 1988-03-17 | 1988-03-17 | Technology for producing whole orange juice by enzyme-decomposition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1033151A true CN1033151A (en) | 1989-05-31 |
| CN1017961B CN1017961B (en) | 1992-08-26 |
Family
ID=4831718
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 88101344 Expired CN1017961B (en) | 1988-03-17 | 1988-03-17 | Technology for producing whole orange juice by enzyme-decomposition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1017961B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133894B (en) * | 2007-09-30 | 2011-01-19 | 湖南省农产品加工研究所 | Method for improving the quantity of orange genus tangerine juice by utilizing complex enzyme |
| CN102204705A (en) * | 2011-07-06 | 2011-10-05 | 湘西自治州边城醋业科技有限责任公司 | Preparation method of bitter removed ponkan juice |
| CN106235099A (en) * | 2016-07-26 | 2016-12-21 | 浙江科技学院 | A kind of peeled citrus fruits powder and preparation method thereof |
| CN108142756A (en) * | 2018-02-13 | 2018-06-12 | 湖南省农产品加工研究所 | The preparation method of peeled citrus fruits fruit juice and peeled citrus fruits fruit juice |
| CN108936140A (en) * | 2018-04-27 | 2018-12-07 | 仲恺农业工程学院 | Grapefruit juice beverage and processing method thereof |
-
1988
- 1988-03-17 CN CN 88101344 patent/CN1017961B/en not_active Expired
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133894B (en) * | 2007-09-30 | 2011-01-19 | 湖南省农产品加工研究所 | Method for improving the quantity of orange genus tangerine juice by utilizing complex enzyme |
| CN102204705A (en) * | 2011-07-06 | 2011-10-05 | 湘西自治州边城醋业科技有限责任公司 | Preparation method of bitter removed ponkan juice |
| CN106235099A (en) * | 2016-07-26 | 2016-12-21 | 浙江科技学院 | A kind of peeled citrus fruits powder and preparation method thereof |
| CN108142756A (en) * | 2018-02-13 | 2018-06-12 | 湖南省农产品加工研究所 | The preparation method of peeled citrus fruits fruit juice and peeled citrus fruits fruit juice |
| CN108936140A (en) * | 2018-04-27 | 2018-12-07 | 仲恺农业工程学院 | Grapefruit juice beverage and processing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1017961B (en) | 1992-08-26 |
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