CN103431476B - Preparation method of clear fresh nectarine juice beverage - Google Patents

Abstract

The invention belongs to the field of food processing, and particularly relates to a preparation method of a clear fresh nectarine juice beverage. The method comprises the following steps: washing and peeling good nectarine, removing the kernel of the good nectarine, and slicing the good nectarine; preparing nectarine juice from the nectarine, and filtering; adding pectinase and a pectinase accelerant for enzymolysis; and performing enzyme deactivation, and filtering to obtain fresh nectarine juice, wherein the pectinase accelerant is (2,4,6-trihydroxyphenyl)-4-(4-hydroxyphenyl)pyrazole, and a preparation method of the pectinase accelerant comprises the following steps: dissolving genistein in ethanol, and performing oil bath heating with hydrazine hydrate; after a reflux reaction, cooling to room temperature; cooling the product, and adjusting the pH value to generate precipitates; and recrystallizing the precipitates, and drying to obtain the product. By adopting the method provided by the invention, the nutritional ingredients and unique taste of the nectarine are maintained, the clarifying effect is improved, the consumption of pectinase is reduced, production processes are reduced, the production cost is lowered, the product quality is improved, and the shelf life of the product is prolonged.

Description

A kind of clarification type honey peach fresh juice beverage preparation method

Technical field

The invention belongs to food processing field, particularly a kind of preparation method of clarification type honey peach fresh juice beverage.

Background technology

Honey peach is nutritious.Sugary up to 13-18%, maximum 20%, in fruit juice, contain the compositions such as glucose, fructose, protein, vitamin, carrotene, calcium, phosphorus, iron.The fresh juice of honey peach is domestic and international health beverages all the fashion in recent years, and it is delicious good to eat, nutritious.Along with China people people life level improves day by day, will further increase the demand of fruit juice and fruit drink, therefore the fresh juice market potential of honey peach is huge.

But the fresh juice of honey peach, in production and storage process, often occurs that acidity is too high, the phenomenon of turbidity and precipitation, has a strong impact on its organoleptic quality and stability.Produce the fresh juice of clarification honey peach, by clarifying and filtering, not only to remove whole suspensions of fresh press juice, but also need to remove the micelle, the suspension (comprising pericarp, hemicellulose, glucosides etc.) that easily produce precipitation, because their existence can affect quality and the stability of subsider juice, so must be removed.Conventional fining agent has bentonite, enzyme, gelatin-tannin, diatomite etc.Common physics defecation method has nature to leave standstill fining process and ultrafiltration etc.

Pectase is to be applied to one of important enzyme preparation in juice production, and it can improve the crushing juice rate of fruit effectively, improves the filter efficiency of fruit juice, reduces the consumption of chemical clarification agent, improves juice quality; Simplify juice processing technique, shorten process time, enhance productivity, the stability of fruit juice output and product quality.

Utilize pectase to produce the fresh juice of clarification honey peach as fining agent, in fruit juice processing industry, there is good effect.But pectase price is higher, affect the application of production cost and the pectase of fruit juice.And the preparation method of this clarification type fruit drink is by adopting a kind of new compound that has no report, as the promoter of pectinase activity, improve the clarifying effect of pectase, shorten settling time, and nutritional labeling and the peculiar flavour of the fresh juice of honey peach are retained, product has more the market advantage, can produce more economic worth.

Summary of the invention

A kind of clarification type honey peach fresh juice beverage preparation method the object of this invention is to provide, it is by using a kind of novel pectinase activity promoter to improve the clarifying effect of pectase, address the above problem, produce and retained the nutritional labeling of honey peach and the effect that unique mouthfeel, improvement are clarified, reduce the use amount of pectase, reduce production process, reduce production costs, improve the quality of product, extend the shelf-life of product.

A kind of clarification type honey peach of the present invention fresh juice beverage preparation method, is characterized in that there is no rotten honey peach, cleans peeling, stoning, stripping and slicing; Honey peach peach is made after honey peach juice, filter; Add pectase and pectase promoter, enzymolysis, the enzyme that goes out, after refiltering, obtains the fresh juice of honey peach;

Wherein, pectase promoter is (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles, preparation method is:

(1) genistein is dissolved in after ethanol, carries out oil bath heating with hydrazine hydrate, after back flow reaction, be cooled to room temperature;

(2), after cooled product, regulator solution pH, produces precipitation;

(3) will precipitate recrystallization, after dry product.

Pectase is that polygalacturonic acid is main pectase.

The addition of pectase is in every liter of honey peach juice, to add 0.01-0.04g pectase, and the mass percent that pectase promoter is pectase is 2%-4%, is 3.3-3.6 at pH, and temperature is enzymolysis 5-7 hour under 30-40 DEG C of condition.

Adopt mechanical force that peach piece is broken into peach slurry.Preferably peach piece is broken into peach slurry by beater.In step (2), filter and adopt common gauze 4-6 to filter layer by layer or 100-120 object screen cloth.

The temperature that heats the enzyme that goes out is 95-100 DEG C.

Pectase promoter is (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles; Structural formula is .

The amount of substance of genistein: ethanol volume: hydrazine hydrate volume is 1: 90-110: 12-18.

The temperature refluxing is 75-90 DEG C; Return time is 1-3h.

Use salt acid for adjusting pH value, pH value is 4-5.

The volume of recrystallization is that water and ethanol volume ratio are the mixed solvent of 8.5-9.5:1 composition.

Dry temperature is 70-90 DEG C.

Compared with prior art, the present invention has following beneficial effect:

1, the preparation method of clarification type honey peach fresh juice beverage of the present invention, adopt pectase promoter to improve pectinase activity, improve the fresh juice clarifying effect of honey peach, shelf life is longer, long storage time does not have precipitation, muddiness yet, the transparency is high, and the honey peach fresh juice beverage clear processing retains the nutritional labeling of the fresh juice of honey peach and unique mouthfeel of honey peach.

2, the use amount that has reduced pectase, has reduced production process, has reduced production cost, and has improved the quality of product, has extended the shelf-life of product.Use the comprehensive utilization of pectase promoter to honey peach, improve honey peach economic value added and have important practical significance, product has more the market advantage.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described further.

Embodiment 1

A kind of clarification type honey peach fresh juice beverage preparation method, preparation process is as follows:

Select and there is no rotten honey peach, clean, peeling, stoning, stripping and slicing; The filtration of squeezing the juice: make honey peach juice with beater, through 4 layers of filtration of common gauze; Add pectase in 0.01% ratio, add pectase promoter in 4% ratio, at pH 3.6, temperature is enzymolysis 5 hours under 40 DEG C of conditions, then is heated to 95 DEG C of enzymes that go out, and refilters once, obtains the fresh juice of honey peach;

Wherein, the preparation method of pectase promoter is:

(1) 0.1 mmol genistein is dissolved in 10 mL ethanol, and the hydrazine hydrate of 1.5 mL80% is placed in the round-bottomed flask with reflux, oil bath heating, at 85 DEG C, back flow reaction 2 h, are cooled to room temperature;

(2) cooled product, adding hydrochloric acid conditioning solution pH is 4, produces precipitation;

(3) water and ethanol volume ratio are that the mixed solvent of 9:1 composition is recrystallized, 70 DEG C after dry product, be (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles.

Clarity is compared than the fresh juice of the honey peach that does not use pectase, and clarity has improved 55%, and than not using pectase promoter to compare, clarity has improved 30%.

Embodiment 2:

A preparation method for clarification type honey peach fresh juice beverage, preparation process is as follows:

Select and there is no rotten honey peach, clean, peeling, stoning, stripping and slicing; Make grape with beater and starch, through 100 object screen filtrations; Add pectase in 0.04% ratio, add pectase promoter in 2% ratio, at pH 3.2, temperature is enzymolysis 7 hours under 30 DEG C of conditions, then is heated to 100 DEG C of enzymes that go out, and refilters once, obtains the fresh juice of honey peach;

Wherein, the preparation method of pectase promoter is:

(1) 0.1 mmol genistein is dissolved in 10 mL ethanol, and the hydrazine hydrate of 1.5 mL80% is placed in the round-bottomed flask with reflux, oil bath heating, at 85 DEG C, back flow reaction 2 h, are cooled to room temperature;

(2) cooled product, adding hydrochloric acid conditioning solution pH is 5, produces precipitation;

(3) water and ethanol volume ratio are that the mixed solvent of 9:1 composition is recrystallized, 90 DEG C after dry product, be (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles.

Clarity is compared than the fresh juice of the honey peach that does not use pectase, and clarity has improved 84%, and than not using pectase promoter to compare, clarity has improved 47%.

Embodiment 3:

A preparation method for clarification type honey peach fresh juice beverage, preparation process is as follows:

Select and there is no rotten honey peach, clean, peeling, stoning, stripping and slicing; Make grape with beater and starch, through 100 object screen filtrations; Add pectase in 0.03% ratio, add pectase promoter in 3% ratio, at pH=3.4, temperature is enzymolysis 6 hours under 35 DEG C of conditions, then is heated to 97 DEG C of enzymes that go out, and refilters once, obtains the fresh juice of honey peach;

Wherein, the preparation method of pectase promoter is:

(1) 0.1 mmol genistein is dissolved in 10 mL ethanol, and the hydrazine hydrate of 1.5 mL80% is placed in the round-bottomed flask with reflux, oil bath heating, at 85 DEG C, back flow reaction 2 h, are cooled to room temperature;

(2) cooled product, adding hydrochloric acid conditioning solution pH is 4.5, produces precipitation;

(3) water and ethanol volume ratio are that the mixed solvent of 9:1 composition is recrystallized, 80 DEG C after dry product, be (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles.

Clarity is compared than the fresh juice of the honey peach that does not use pectase, and clarity has improved 66%, and than not using pectase promoter to compare, clarity has improved 34%.

Claims (1)

1. a clarification type honey peach fresh juice beverage preparation method, is characterized in that adopting following steps:

Select and there is no rotten honey peach, clean, peeling, stoning, stripping and slicing; The filtration of squeezing the juice: make honey peach juice with beater, through 4 layers of filtration of common gauze; Add pectase in 0.01% ratio of honey peach juice quality, add pectase promoter in 4% ratio of pectase quality, at pH 3.6, temperature is enzymolysis 5 hours under 40 DEG C of conditions, then is heated to 95 DEG C of enzymes that go out, and refilters once, obtains the fresh juice of honey peach;

Wherein, the preparation method of pectase promoter is:

(1) 0.1 mmol genistein is dissolved in 10 mL ethanol, and the hydrazine hydrate of 1.5 mL80% is placed in the round-bottomed flask with reflux, oil bath heating, at 85 DEG C, back flow reaction 2 h, are cooled to room temperature;

(2) cooled product, adding hydrochloric acid conditioning solution pH is 4, produces precipitation;

(3) water and ethanol volume ratio are that the mixed solvent of 9:1 composition is recrystallized, 70 DEG C after dry product, be (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles.