CN103621853B - Method for removing bitter taste of lemon juice with macroporous resin - Google Patents
Method for removing bitter taste of lemon juice with macroporous resin Download PDFInfo
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- CN103621853B CN103621853B CN201310694726.5A CN201310694726A CN103621853B CN 103621853 B CN103621853 B CN 103621853B CN 201310694726 A CN201310694726 A CN 201310694726A CN 103621853 B CN103621853 B CN 103621853B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
Abstract
The invention discloses a method for removing the bitter taste of lemon juice with a macroporous resin, belonging to the technical field of drink preparation. The method comprises the following steps: selecting ripe and undamaged fresh lemons and washing, peeling and juicing the fresh lemons and filtering the juice to obtain the lemon juice; deactivating the enzyme of the lemon juice at 85-95 DEG C for 8-15 minutes and cooling the lemon juice; soaking the macroporous resin LS-803C in absolute ethyl alcohol, washing the macroporous resin LS-803C with an acid and an alkali and removing the impurities and then packing a column with the macroporous resin LS-803C; and passing the treated lemon juice through a resin column with height-diameter ratio of (5:1)-(20:1) at a flow rate of 2-11BV/h at a room temperature of 20 DEG C, thus obtaining the debitterized lemon juice. The method has the beneficial effects that the rates of removal of bitter substances in the lemon juice, especially naringin and limonin are respectively higher than 90% and 60%; the used resin can be reused, so that the processing cost is relatively low and the method is convenient to operate; the two bitter substances, namely naringin and limonin adsorbed by the resin can be further separated, purified and recycled.
Description
Technical field
The invention belongs to technical field of beverage preparation, be specifically related to a kind of method that macroreticular resin removes bitter taste of lemon juice.
Background technology
Lemon (Citrus Limon, Bum F) is the fruit of the evergreen dungarunga fruit tree of Rutaceae Citrus, is the third-largest Citrus Cultivars after orange, mandarin orange.The processing of current lemon fresh fruit is mainly to produce lemon dryslice and fruit drink is fabricated to master, the Main way that drink manufacturing Ye Shi world citrus fruit is processed.But due in lemon fresh fruit skin, seed, pulp all containing bitter substances such as a large amount of aurantiins and limonoids, squeezing the juice, sterilizing, produce " rear bitter taste " phenomenon in the process such as storage, seriously constrain the development of lemon juice beverage secondary industry.
Domestic lemon juice beverage processing debitterizing method mainly contains enzyme process, active carbon adsorption, adsorption of magnesium silicate method, investment etc., and various method respectively has quality.Enzyme process is by special bitter substance content in selectivity enzymolysis degraded lemon juice, active carbon and adsorption of magnesium silicate method reduce Bitter Substance from Lemon Juice content by physical absorption, investment is formed complex compound by embedding medium and bitter substance and reduced bitter substance content, reaches debitterize object.Enzyme process debitterize has that selectivity is strong, reaction condition is gentle, to juice nutrient ingredient without advantages such as destructions, but there is not yet efficient selectivity limonin debitterize enzyme in the market to sell, charcoal absorption debittering france is easy and simple to handle, but to nutritional labelings such as organic acids in lemon juice, there is certain suction-operated, fruit juice pH in following process process is caused to raise, produce sulfuration smell, have a strong impact on converted products quality; Adsorption of magnesium silicate debittering france has certain suction-operated equally to lemon juice pigment and fragrance component in process, reduces product quality; Investment debitterize has advantages such as embedding fruit juice bitter principle specificity, nontoxic, but effectively can not utilize bitter substance while embedding debitterize.
Summary of the invention
The invention provides a kind of method that macroreticular resin removes bitter taste of lemon juice, its method comprises the steps:
1) choose maturation, undamaged lemon fresh fruit, cleaning, peeling, squeezes the juice, and obtains lemon juice after filtration;
2) by lemon juice in 85 DEG C ~ 95 DEG C enzyme 8min ~ 15min that go out, cooling;
3) post is filled after soaked in absolute ethyl alcohol, pickling, alkali cleaning decontamination treatment step being carried out to domestic LS-803C resin;
4) under room temperature 20 DEG C of conditions, by the domestic LS-803C resin column that the fruit juice after process is 5:1 ~ 20:1 with the flow velocity of 2 ~ 11BV/h by ratio of height to diameter, the lemon juice after debitterize is obtained; BV is resin dress column volume; Ratio of height to diameter is the ratio of resin dress post height and resin column diameter.
Preferably,
Step 2) in, lemon juice is put into 90 DEG C of water-baths and to go out enzyme 10min;
In step 4), under room temperature 20 DEG C of conditions, by the resin column that fruit juice after process is 10:1 with the flow velocity of 2BV/h ~ 5BV/h by post ratio of height to diameter.
Particularly preferably,
Step 2) in, lemon juice is put into 90 DEG C of water-baths and to go out enzyme 10min;
In step 4), under room temperature 20 DEG C of conditions, by the resin column that fruit juice after process is 10:1 with the flow velocity of 2BV/h by post ratio of height to diameter.
The present invention is directed to the fresh squeezing original fruit juice of lemon, with domestic LS-803C macroporous absorbent resin for adsorbent, the flow velocity crossing resin column from the resin dress ratio of height to diameter of post, fruit juice is to investigate its de-bittering effect to lemon juice, by to crossing before post and the mensuration of bitter substance aurantiin and limonin content in fruit juice after crossing post, for its de-bittering effect provides certain theoretical foundation, filter out the resin optimal dynamic debitterizing method of an applicable lemon juice processing.
Beneficial effect of the present invention is:
Technical scheme provided by the invention is all higher to the removal efficiency of bitter substance aurantiin and limonin in lemon juice, by obtaining sapid lemon juice after debitterize process; Fruit juice impurity is brought into few in debitterize processing procedure; Resin after using is renewable, and processing cost is lower, easy to operate; Be conducive to recovery and the separation and purification of aurantiin and limonin two kinds of bitter substances.
Detailed description of the invention
Be described in further detail the present invention below in conjunction with embodiment, but not limitation of the present invention, the equivalent replacement of all any this areas of doing according to the disclosure of invention, all belongs to protection scope of the present invention.
Bitter substance mainly aurantiin and limonin in lemon juice, in following examples, bitter substance aurantiin Davis's method measures, the p-dipotassium aminobenzaldehyde colorimetric method for determining of limonin.
The de-bittering effect of lemon juice represents with the minimizing of bitter substance in lemon juice, and through debitterize process, in lemon juice, aurantiin and limonin reduce more, and de-bittering effect is better.
In formula, D is debitterize rate; C
0for aurantiin, limonin content in fruit juice before debitterize process; C
1for aurantiin, limonin content in each process consequence juice.
Embodiment 1
Macroreticular resin removes a method for bitter taste of lemon juice, and its method comprises the steps:
1) choose maturation, undamaged lemon fresh fruit, cleaning, peeling, squeezes the juice, and obtains lemon juice after filtration;
2) by lemon juice in 90 DEG C of enzyme 10min that go out, cooling;
3) post is filled after soaked in absolute ethyl alcohol, pickling, alkali cleaning decontamination treatment step being carried out to domestic LS-803C macroreticular resin;
4) under room temperature 20 DEG C of conditions, by the LS-803C macroporous resin column that the lemon juice after process is 10:1 with the flow velocity of 2BV/h by ratio of height to diameter, the lemon juice after debitterize is obtained.
Measure bitter taste of lemon juice content of material before and after post, calculate its debitterize rate; After measured, in lemon juice, the debitterize rate of bitter substance aurantiin and limonin reaches 92.40%, 60.53% respectively.
Embodiment 2
Macroreticular resin removes a method for bitter taste of lemon juice, and its method comprises the steps:
1) choose maturation, undamaged lemon fresh fruit, cleaning, peeling, squeezes the juice, and obtains lemon juice after filtration;
2) by lemon juice in 90 DEG C of enzyme 10min that go out, cooling;
3) post is filled after soaked in absolute ethyl alcohol, pickling, alkali cleaning decontamination treatment step being carried out to domestic LS-803C macroreticular resin;
4) under room temperature 20 DEG C of conditions, by the LS-803C macroporous resin column that the lemon juice after process is 10:1 with the flow velocity of 5BV/h by ratio of height to diameter, the lemon juice after debitterize is obtained.
Measure bitter taste of lemon juice content of material before and after post, calculate its debitterize rate; After measured, in lemon juice, the debitterize rate of bitter substance aurantiin and limonin reaches 90.99%, 58.36% respectively.
Embodiment 3
Macroreticular resin removes a method for bitter taste of lemon juice, and its method comprises the steps:
1) choose maturation, undamaged lemon fresh fruit, cleaning, peeling, squeezes the juice, and obtains lemon juice after filtration;
2) by lemon juice in 95 DEG C of enzyme 8min that go out, cooling;
3) post is filled after soaked in absolute ethyl alcohol, pickling, alkali cleaning decontamination treatment step being carried out to domestic LS-803C macroreticular resin;
4) under room temperature 20 DEG C of conditions, by the LS-803C macroporous resin column that the lemon juice after process is 10:1 with the flow velocity of 8BV/h by ratio of height to diameter, the lemon juice after debitterize is obtained.
Measure bitter taste of lemon juice content of material before and after post, calculate its debitterize rate; After measured, in lemon juice, the debitterize rate of bitter substance aurantiin and limonin reaches 80.72%, 54.92% respectively.
Embodiment 4
Macroreticular resin removes a method for bitter taste of lemon juice, and its method comprises the steps:
1) choose maturation, undamaged lemon fresh fruit, cleaning, peeling, squeezes the juice, and obtains lemon juice after filtration;
2) by lemon juice in 85 DEG C of enzyme 8min that go out, cooling;
3) post is filled after soaked in absolute ethyl alcohol, pickling, alkali cleaning decontamination treatment step being carried out to domestic LS-803C macroreticular resin;
4) under room temperature 20 DEG C of conditions, by the LS-803C macroporous resin column that the lemon juice after process is 10:1 with the flow velocity of 11BV/h by ratio of height to diameter, the lemon juice after debitterize is obtained.
Measure bitter taste of lemon juice content of material before and after post, calculate its debitterize rate; After measured, in lemon juice, the debitterize rate of bitter substance aurantiin and limonin reaches 77.51%, 51.27% respectively.
Embodiment 5
Macroreticular resin removes a method for bitter taste of lemon juice, and its method comprises the steps:
1) choose maturation, undamaged lemon fresh fruit, cleaning, peeling, squeezes the juice, and obtains lemon juice after filtration;
2) by lemon juice in 95 DEG C of enzyme 10min that go out, cooling;
3) post is filled after soaked in absolute ethyl alcohol, pickling, alkali cleaning decontamination treatment step being carried out to domestic LS-803C macroreticular resin;
4) under room temperature 20 DEG C of conditions, by the LS-803C macroporous resin column that the lemon juice after process is 5:1 with the flow velocity of 5BV/h by ratio of height to diameter, the lemon juice after debitterize is obtained.
Measure bitter taste of lemon juice content of material before and after post, calculate its debitterize rate; After measured, in lemon juice, the debitterize rate of bitter substance aurantiin and limonin reaches 81.35%, 40.74% respectively.
Embodiment 6
Macroreticular resin removes a method for bitter taste of lemon juice, and its method comprises the steps:
1) choose maturation, undamaged lemon fresh fruit, cleaning, peeling, squeezes the juice, and obtains lemon juice after filtration;
2) by lemon juice in 95 DEG C of enzyme 15min that go out, cooling;
3) post is filled after soaked in absolute ethyl alcohol, pickling, alkali cleaning decontamination treatment step being carried out to domestic LS-803C macroreticular resin;
4) under room temperature 20 DEG C of conditions, by the LS-803C macroporous resin column that the lemon juice after process is 15:1 with the flow velocity of 5BV/h by ratio of height to diameter, the lemon juice after debitterize is obtained.
Measure bitter taste of lemon juice content of material before and after post, calculate its debitterize rate; After measured, in lemon juice, the debitterize rate of bitter substance aurantiin and limonin reaches 89.90%, 46.22% respectively.
Embodiment 7
Macroreticular resin removes a method for bitter taste of lemon juice, and its method comprises the steps:
1) choose maturation, undamaged lemon fresh fruit, cleaning, peeling, squeezes the juice, and obtains lemon juice after filtration;
2) by lemon juice in 95 DEG C of enzyme 15min that go out, cooling;
3) post is filled after soaked in absolute ethyl alcohol, pickling, alkali cleaning decontamination treatment step being carried out to domestic LS-803C macroreticular resin;
4) under room temperature 20 DEG C of conditions, by the LS-803C macroporous resin column that the lemon juice after process is 20:1 with the flow velocity of 5BV/h by ratio of height to diameter, the lemon juice after debitterize is obtained.
Measure bitter taste of lemon juice content of material before and after post, calculate its debitterize rate; After measured, in lemon juice, the debitterize rate of bitter substance aurantiin and limonin reaches 88.74%, 41.08% respectively.
Claims (3)
1. remove a method for bitter taste of lemon juice with macroreticular resin, it is characterized in that, comprise the steps:
1) choose maturation, undamaged lemon fresh fruit, cleaning, peeling, squeezes the juice, and obtains lemon juice after filtration;
2) by lemon juice in 85 DEG C ~ 95 DEG C enzyme 8min ~ 10min that go out, cooling;
3) post is filled after soaked in absolute ethyl alcohol, pickling, alkali cleaning decontamination treatment step being carried out to domestic LS-803C macroreticular resin;
4) under room temperature 20 DEG C of conditions, by the LS-803C macroporous resin column that the lemon juice after process is 5:1 ~ 20:1 with the flow velocity of 2 ~ 11BV/h by ratio of height to diameter, the lemon juice after debitterize is obtained; Described BV is resin dress column volume; Described ratio of height to diameter is the ratio of resin dress post height and resin column diameter.
2. remove the method for bitter taste of lemon juice according to claim 1 with macroreticular resin, it is characterized in that: step 2) in, lemon juice is put into 90 DEG C of water-baths and to go out enzyme 10min.
3. remove the method for bitter taste of lemon juice according to claim 1 with macroreticular resin, it is characterized in that: step 4) in, under room temperature 20 DEG C of conditions, by the resin column that fruit juice after process is 10:1 with the flow velocity of 2BV/h ~ 5BV/h by post ratio of height to diameter.
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104664015A (en) * | 2015-03-24 | 2015-06-03 | 四川省农业科学院农产品加工研究所 | Instant bitterness removal lemon juice powder tablet and preparation method thereof |
| CN106669626A (en) * | 2016-12-16 | 2017-05-17 | 东至绿洲环保化工有限公司 | Pretreatment method of macroporous resin |
| CN107251976B (en) * | 2017-08-03 | 2020-12-29 | 江西花圣食品有限公司 | Honey pomelo tea and preparation method thereof |
| CN107950821B (en) * | 2017-11-14 | 2021-08-10 | 统一企业(中国)投资有限公司昆山研究开发中心 | Concentrated lemon mint juice and preparation method thereof |
| CN108330049A (en) * | 2018-03-23 | 2018-07-27 | 成都众宜创展商贸有限公司 | A method of fruit wine is prepared using pericarp |
| CN108315179A (en) * | 2018-03-23 | 2018-07-24 | 成都众宜创展商贸有限公司 | A kind of fruit wine prepared using pericarp |
| CN109337759A (en) * | 2018-11-28 | 2019-02-15 | 宁夏君星坊食品科技有限公司 | A method of removing linseed oil bitter taste |
| CN112006195A (en) * | 2020-09-30 | 2020-12-01 | 东鹏饮料(集团)股份有限公司 | Method for removing bitter taste of beverage |
| CN113637522A (en) * | 2021-09-08 | 2021-11-12 | 四川安岳中柠柠檬产业技术研究有限公司 | Production method of lemon seed oil |
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| CN1688212A (en) * | 2002-09-04 | 2005-10-26 | 热带产品公司 | Juice processing incorporating resin treatment |
| CN103421077A (en) * | 2013-08-29 | 2013-12-04 | 浙江大学 | Method for separating and purifying limonin compounds from pomelo fruits |
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