CN103431482B - Production method of clarified watermelon juice - Google Patents
Production method of clarified watermelon juice Download PDFInfo
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- CN103431482B CN103431482B CN201310404010.7A CN201310404010A CN103431482B CN 103431482 B CN103431482 B CN 103431482B CN 201310404010 A CN201310404010 A CN 201310404010A CN 103431482 B CN103431482 B CN 103431482B
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- pectase
- watermelon
- watermelon juice
- pectinase
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Abstract
The invention belongs to field of food processing and relates to a production method of clarified watermelon juice. The production method of the watermelon juice comprises the following steps: cleaning watermelons, removing seeds, and taking watermelon flesh; producing watermelon pulp by using the watermelon flesh, and filtering the watermelon pulp; adding a pectinase and a pectinase accelerant in the filtered watermelon pulp, performing enzymolysis, performing enzyme deactivating, and filtering again so as to obtain the watermelon juice, wherein the pectinase accelerant is (2, 4, 6-Three hydroxyl phenyl)-4-(4-hydroxy phenyl) pyrazol, and the production method of the pectinase accelerant comprises the following steps: dissolving genistein in ethyl alcohol to obtain a mixture, performing oil bathing and heating the mixture together with hydrazine hydrate, performing backflow reaction, cooling to be at the room temperature, adjusting the pH value to produce sediment after product cooling, re-crystallizing the sediment and drying, so as to obtain a final product. By adopting the method disclosed by the invention, the nutritional ingredient and the unique taste of the watermelon juice can be maintained, the clarifying effect can be improved, the usage amount of the pectinase can be lowered, production processes can be reduced, the production cost can be lowered, the quality of products can be improved, and the shelf life of the products can be prolonged.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of clarification type watermelon juice beverage.
Technical background
Watermelon is to be deeply subject to popular fruit, is one of the world's ten large fruit.Watermelon is nutritious, edible part total reducing sugar 7.0%-10.0%, malic acid 0.03%-0.14%.Every 100g edible part is containing protein 0.5g, fatty 0.07g, carrotene 0.01mg, Cobastab l0.09mg, Cobastab
20.02mg, vitamin C 4.7-10.7mg.China is at all times in traditional Chinese medicine, with flesh of Pulp Citrulli, juice, skin, seed, be used as medicine, function diuresis, loose poison, moistening lung, clear heat be antipyretic, cure mainly that hot summer weather is tiredly drunk, edema etc., and abscess of throat, disgrace tongue life sore, ephritis, diabetes, urine muddiness, wing moon bright inflammation, yellow subcutaneous ulcer, halitosis etc. are also had to certain curative effect.Ancient medical book is recorded watermelon can control all heat symptom-complexs, and phlegm ventilation is let out, have " heat of relieving summer heat, separates polydipsia, wide in lower gas, sharp clear water, controls dysentery characterized by white mucous stool " effect.
Own characteristic according to watermelon, can be made into fruit juice.In fruit juice, generally contain pectic substance, gumminess and protein etc., and be suspended in fruit juice; Easily cause in addition the solable matters such as precipitation or muddy pectin, starch.It is reported, the conventional defecation method of juice production has natural clarifying, gelatin tannin method, heat treating process, freezing at present, all there is deficiency separately in these methods, as poor in clarifying effect, wasted energy, consuming time, equipment requirement is high, complex process, the nutritional labeling of watermelon is had destruction, affects the local flavor of watermelon.Utilize pectase to produce clarification watermelon juice as fining agent, in fruit juice processing industry, there is good effect.But pectase price is higher, affected 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, promoter as pectinase activity, improved the clarifying effect of pectase, shortened settling time, and the nutritional labeling and the peculiar flavour that have retained watermelon, product has more the market advantage, can produce more economic worth.
Summary of the invention
The preparation method that the object of this invention is to provide a kind of clarification type watermelon juice beverage, address the above problem, produce the nutritional labeling and the unique mouthfeel that retain watermelon, improve the effect of clarification, reduce the use amount of pectase, reduce production process, reduce production costs, improve the quality of product, extend the shelf-life of product.
The preparation method of clarification type watermelon juice beverage of the present invention, cleans, goes seed to get flesh of Pulp Citrulli watermelon; Flesh of Pulp Citrulli is made after Citrullus vulgaris pulp, filtered; Add pectase and pectase promoter, enzymolysis, the enzyme that goes out, after refiltering, obtains watermelon juice;
Wherein, pectase promoter is (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles, preparation method is:
(1) genistein is dissolved in after ethanol, jointly carries out oil bath heating with hydrazine hydrate, after back flow reaction, be cooled to room temperature;
(2) after cooled product, regulate pH value, produce precipitation;
(3) will precipitate recrystallization, after dry product.
Pectase is the pectase of polygalacturonic acid.
The addition of pectase is in every liter of watermelon juice, to add 0.01-0.03g pectase; Pectase promoter is that the mass percent of pectase is 2%-3%.
The pH of enzymolysis is 3-5, and temperature is 48-50 ℃; Enzymolysis time is 2.5-3.5 hour.
Adopt mechanical force that flesh of Pulp Citrulli is broken into Citrullus vulgaris pulp.Preferably beater breaks into Citrullus vulgaris pulp by flesh of Pulp Citrulli.Filter and adopt common gauze 4-6 layer to filter or 100-120 object screen cloth.
When the enzyme that goes out is 95-100 ℃ for employing temperature.Adopt the mode that heats the enzyme that goes out.
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 ℃; Return time is 1-3h.
Use salt acid for adjusting pH value, pH value is 4-5.
The mixed solvent that the water that the solvent of recrystallization is is 8.5-9.5:1 by volume ratio and ethanol form.
Dry temperature is 70-90 ℃.
Compared with prior art, the present invention has following beneficial effect:
1, the preparation method of clarification type watermelon juice beverage of the present invention, adopt pectase promoter to improve pectinase activity, improved watermelon juice clarifying effect, shelf life is longer, long storage time does not have precipitation, muddiness yet, the transparency is high, and the watermelon juice beverage clear processing retains the nutritional labeling of watermelon juice and unique mouthfeel of watermelon.
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 pectase promoter to have important practical significance to the comprehensive utilization of watermelon, raising watermelon economic value added, product has more the market advantage.
The specific embodiment
Below in conjunction with embodiment, the present invention is described further.
Embodiment 1
The preparation method of clarification type watermelon juice beverage, preparation process is as follows:
Select the watermelon of commercially available 8 one-tenth above maturity, clean, break seed and get flesh of Pulp Citrulli; The filtration of squeezing the juice: make Citrullus vulgaris pulp with beater, through 4 layers of filtration of common gauze; By 0.01g pectase in every liter of watermelon juice, add pectase, for 2% of pectase adds pectase promoter, regulate pH=5 by mass percentage, temperature is enzymolysis 2.5 hours under 50 ℃ of conditions, then is heated to 95 ℃ of enzymes that go out, then 6 layers of filtered through gauze once, obtains watermelon juice;
Wherein, the preparation method of pectase promoter is:
(1) 0.1mol genistein is dissolved in 9mL ethanol, is jointly placed in the round-bottomed flask with reflux with the hydrazine hydrate of 1.5mL80%, oil bath heating, at 85 ℃, back flow reaction 2h, is cooled to room temperature;
(2) in the round-bottomed flask after cooled product, slowly add hydrochloric acid, regulating pH is 4, produces precipitation;
(3) water and ethanol volume ratio are that the mixed solvent that 9:1 forms is recrystallized, 70 ℃ after dry product, be (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles.
Clarity is not than being used the watermelon juice of pectase to compare, and clarity is doubled, and than not using pectase promoter to compare, clarity has improved 50%.Shelf life is not compared with using the watermelon juice of pectase, shelf life extension 3%, do not use the watermelon juice of pectase promoter to compare, shelf life extension 23%.
Embodiment 2
The preparation method of clarification type watermelon juice beverage, preparation process is as follows:
Select the watermelon of commercially available 8 one-tenth above maturity, clean, break seed and get flesh of Pulp Citrulli; With beater, make Citrullus vulgaris pulp, through 100 object screen filtrations; By every liter of watermelon juice, add 0.03g pectase and add pectase, by mass percentage for 3% of pectase adds pectase promoter, at pH=3, temperature is enzymolysis 3.5 hours under 48 ℃ of conditions, be heated to again 100 ℃ of enzymes that go out, then filter once with 110 mesh filter screens, obtain watermelon juice;
Wherein, the preparation method of pectase promoter is:
(1) 0.1mol genistein is dissolved in 10mL ethanol, and the hydrazine hydrate of 1.2mL80% is placed in the round-bottomed flask with reflux, oil bath heating, at 85 ℃, back flow reaction 2h, is cooled to room temperature;
(2) in the round-bottomed flask after cooled product, slowly add hydrochloric acid, regulating pH is 4.5, produces precipitation;
(3) water and ethanol volume ratio are that the mixed solvent that 8.5:1 forms is recrystallized, 80 ℃ after dry product, be (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles.
Clarity is not compared with using the watermelon juice of pectase, and clarity has improved 150%, does not compare with using the watermelon juice of pectase promoter, and clarity has improved 75%.Shelf life is not compared with using the watermelon juice of pectase, shelf life extension 7%, do not use the watermelon juice of pectase promoter to compare, shelf life extension 20%.
Embodiment 3
The preparation method of clarification type watermelon juice beverage, preparation process is as follows:
Select the watermelon of commercially available 8 one-tenth above maturity, clean, break seed and get flesh of Pulp Citrulli; With beater, make Citrullus vulgaris pulp, through 120 object screen filtrations; By every liter of watermelon juice, add 0.02g pectase and add pectase, by mass percentage for 3% of pectase adds pectase promoter, at pH=4, temperature is enzymolysis 3 hours under 49 ℃ of conditions, be heated to again 100 ℃ of enzymes that go out, then use 5 layers of filtered through gauze once, obtain watermelon juice;
Wherein, the preparation method of pectase promoter is:
(1) 0.1mol genistein is dissolved in 11mL ethanol, and the hydrazine hydrate of 1.8mL80% is placed in the round-bottomed flask with reflux, oil bath heating, at 85 ℃, back flow reaction 2h, is cooled to room temperature;
(2) in the round-bottomed flask after cooled product, slowly add hydrochloric acid, regulating pH is 5, produces precipitation;
(3) water and ethanol volume ratio are that the mixed solvent that 9.5:1 forms is recrystallized, 90 ℃ after dry product, be (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles.
Clarity is not compared with using the watermelon juice of pectase, and clarity has improved 85%, does not compare with using the watermelon juice of pectase promoter, and clarity has improved 34%.Shelf life is not compared with using the watermelon juice of pectase, shelf life extension 2%, do not use the watermelon juice of pectase promoter to compare, shelf life extension 9%.
Claims (1)
1. a preparation method for clarification type watermelon juice beverage, is characterized in that, cleans, goes seed to get flesh of Pulp Citrulli watermelon; Flesh of Pulp Citrulli is made after Citrullus vulgaris pulp, filtered; Add pectase and pectase promoter, enzymolysis, the enzyme that goes out, after refiltering, obtains watermelon juice;
Wherein, pectase promoter is (2,4,6-trihydroxy phenyl)-4-(4-hydroxy phenyl) pyrazoles, preparation method is:
(1) genistein is dissolved in after ethanol, jointly carries out oil bath heating with hydrazine hydrate, after back flow reaction, be cooled to room temperature;
(2) after cooled product, regulate pH value, produce precipitation;
(3) will precipitate recrystallization, after dry product;
Pectase is the pectase of polygalacturonic acid;
The addition of pectase is in every liter of watermelon juice, to add 0.01-0.03g pectase; Pectase promoter is that the mass percent of pectase is 2%-3%;
The pH of enzymolysis is 3-5, and the temperature of enzymolysis is 48-50 ℃; Enzymolysis time is 2.5-3.5 hour; The temperature 95-100 ℃ of enzyme goes out;
The amount of substance mol of genistein: ethanol volume ml: hydrazine hydrate volume ml is 1:90-110:12-18;
The temperature refluxing is 75-90 ℃; Return time is 1-3h;
In step (2), use salt acid for adjusting pH value, pH value is 4-5;
The solvent of recrystallization is that volume ratio is the water of 8.5-9.5:1 and the mixed solvent that ethanol forms;
Dry temperature is 70-90 ℃.
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| CN201310404010.7A CN103431482B (en) | 2013-09-06 | 2013-09-06 | Production method of clarified watermelon juice |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310404010.7A CN103431482B (en) | 2013-09-06 | 2013-09-06 | Production method of clarified watermelon juice |
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| CN103431482B true CN103431482B (en) | 2014-10-15 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1039955A (en) * | 1989-02-22 | 1990-02-28 | 中国科学院兰州化学物理研究所 | With the watermelon seed melon method of producing original juice health beverage particularly |
| CN101623116A (en) * | 2009-08-11 | 2010-01-13 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of clear mulberry juice drink |
| CN102488210A (en) * | 2011-12-27 | 2012-06-13 | 西南大学 | Genistein hydrogel compound and its preparation method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52122675A (en) * | 1976-04-08 | 1977-10-15 | Takada Kouriyou Kk | Production of refreshing drink containing grape juice |
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2013
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1039955A (en) * | 1989-02-22 | 1990-02-28 | 中国科学院兰州化学物理研究所 | With the watermelon seed melon method of producing original juice health beverage particularly |
| CN101623116A (en) * | 2009-08-11 | 2010-01-13 | 宁波天宫庄园果汁果酒有限公司 | Preparation method of clear mulberry juice drink |
| CN102488210A (en) * | 2011-12-27 | 2012-06-13 | 西南大学 | Genistein hydrogel compound and its preparation method |
Non-Patent Citations (3)
| Title |
|---|
| Concise One-Pot Synthesis of 3,4-Diaryl-1H-pyrazoles from Natural Isoflavones and Hydrazine Hydrate;Zun-Ting Zhang.et.al;《Helvetic Chimica Acta》;20071231;第90卷;第2096-2108页 * |
| JP昭52-122675A 1977.10.15 |
| Zun-TingZhang.et.al.ConciseOne-PotSynthesisof3 4-Diaryl-1H-pyrazoles from Natural Isoflavones and Hydrazine Hydrate.《Helvetic Chimica Acta》.2007 |
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