CN103750449A - Processing method for preventing secondary muddying of wild blueberry clear juice - Google Patents
Processing method for preventing secondary muddying of wild blueberry clear juice Download PDFInfo
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- CN103750449A CN103750449A CN201310732612.5A CN201310732612A CN103750449A CN 103750449 A CN103750449 A CN 103750449A CN 201310732612 A CN201310732612 A CN 201310732612A CN 103750449 A CN103750449 A CN 103750449A
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Classifications
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention relates to a processing method for preventing secondary muddying of wild blueberry clear juice. The processing method comprises the following steps of adding vitamin C (VC) into pulped and broken fresh blueberries, adding pectinase to carry out enzymolysis, squeezing blueberry pulp, after being subjected to the enzymolysis, in a squeezing machine to obtain blueberry juice, carrying out high-temperature enzyme deactivation on the blueberry juice, adding the pectinase and amylase to carry out secondary enzymolysis, adding acid proteinase to carry out the enzymolysis, filtering by utilizing a diatomite filtering machine to obtain blueberry clear juice after the enzymolysis, preserving the blueberry clear juice at a low temperature after carrying out high-temperature sterilization on the blueberry clear juice, carrying out chill filtering by utilizing a paperboard filtering machine, and carrying out filling so as to obtain the blueberry clear juice product. According to the blueberry clear juice prepared by utilizing the processing method, a secondary muddying phenomenon of the blueberry clear juice is effectively avoided, and the appearance quality of the product is improved, the processing method is simple, the preparation cost is low, the taste of the product is good, the nutrition is rich, and the blueberry clear juice is beneficial to human bodies.
Description
Technical field
The present invention relates to a kind of processing method that prevents the clear juice post-haze of wild blueberry, belong to food processing technology field.
Background technology
Blueberry belongs to Ericaceae, cowberry subfamily genus vaccinium, is evergreen or machaka type fruit tree, and tree body size and morphological differences are showing.The height of tree, from 5m to 0.3m, is grown thickly for many years, has the evergreen fallen leaves that also have, single leaf alternate, and Ye Quanyuan or have sawtooth, corolla is often urniform or bell-shaped.The associating of petal base portion, outer rim 4 or 5 is split, white or pink, and 8～10, stamen, is shorter than style, and by insect or anemophily, inflorescence mostly is raceme.When most kinds are ripe, fruit is black-and-blue, and some kind is red; Spherical, oval, oblate or pyriform that fruit has, mean fruit weight is between 0.5～2.5g.Pulp is soft, many juices, and seed is tiny, can be with not affecting mouthfeel under pulp food when edible, root system is many and very thin, and sturdy is few, distributes shallow, there is no root hair.
In Blueberry, contain abundant nutritional labeling, it not only has good nutrition health-care functions, also having the functions such as the cranial nerve of preventing is aging, cardiac stimulant, anticancer softening blood vessel, enhancing human organism immunity, is a kind of emerging little berry with high economic worth and nutritive value.China's wild blueberry is mainly distributed in Daxing'an Mountainrange, Xiaoxing'an Mountains.Blueberry is the Third Class Fruit-tree kind that development in recent years integrates nutrition and health care the most rapidly, and FAO is classified as one of the world's five large healthy food, is described as " gold berry ".In Blueberry except conventional sugar, acid and VC, also be rich in trace element and protein, dietary fibre and the fat such as rare nutritional labeling in other fruits such as VE, VA, VB, SOD, free radical, Arbutin, anthocyanin and abundant potassium, iron, zinc, manganese, nutritive value is far above fruit such as apple, grape, oranges, can eat raw, also can be processed into fruit juice or fruit wine, be to develop in the world in recent years Third Class Fruit-tree kind the most rapidly.
At present, in the process of the clear juice of blueberry, due to wild blueberry, be rich in the polyphenols such as anthocyanin, tannin and protein etc., room temperature storage process polyphenol very easily with protein generation polymerization, form macromolecular substances, thereby cause the phenomenon of precipitation and post-haze, affected exterior quality and the shelf life thereof of clear juice.Therefore, need badly and will study the clear juice processing key of wild blueberry technology to solve a difficult problem for its post-haze.Chinese patent CN100374046C discloses a kind of method of preparing blueberry mixed juice by using enzymatic engineering tech, the method has utilized zymolysis technique to carry out enzyme digestion reaction to blueberry juice, has solved well the series of problems such as blueberry crushing juice rate is low, shade deviation, cloud-stability is poor, anthocyanin retention rate is low.But molecule aggregation occurs blueberry juice again in the process of selling at storage, form large molecule and then cause the phenomenon of precipitation and post-haze not to be well solved.
Summary of the invention
For deficiency of the prior art, the invention provides a kind of processing method that prevents the clear juice post-haze of wild blueberry.
Technical scheme of the present invention is as follows:
A processing method that prevents the clear juice post-haze of wild blueberry, comprises the following steps:
(1) get the raw materials ready: get non-rot, without the fresh wild blueberry of insect pest, with clear water, rinse well and drain;
(2) slurrying: the wild blueberry crushing and beating that step (1) is cleaned up, after fragmentation, add vitamin C (VC), the addition of vitamin C (VC) accounts for the 0.05-0.1wt% of wild blueberry weight, continues making beating 2-5 minute, makes blueberry slurry; This step adds vitamin C (VC) can prevent the brown stain of blueberry slurry.
(3) enzymolysis: the blueberry slurry that step (2) is made is heated to 45-50 ℃, adds pectase, and the addition of pectase is the 0.05%-0.1wt% of blueberry slurry weight, keeps 45-50 ℃ of enzymolysis 1-2h;
(4) squeeze the juice: the blueberry slurry after step (3) enzymolysis is squeezed, obtain blueberry pressed liquor and press residue;
(5) secondary enzymolysis: the blueberry pressed liquor that step (4) is obtained is heated to the 85-90 ℃ of enzyme that goes out, to prevent blueberry pressed liquor generation enzymatic browning; Then be cooled to 45-50 ℃, add respectively the pectase of blueberry pressed liquor weight 0.05%-0.1wt% and the amylase of blueberry pressed liquor weight 0.05%-0.2wt%, be incubated enzymolysis 0.5-1h, then add the acid protease of blueberry pressed liquor weight 0.1%-0.2wt%, insulation enzymolysis 1-2h; Adding protease is for the protein in blueberry pressed liquor is decomposed into the materials such as micromolecular amino acid, avoids storage period that polymerization precipitation occurs, because blueberry pressed liquor is acid, so select acid protease.
(6) heat filtering: the blueberry pressed liquor making after step (5) secondary enzymolysis is heated to the 85-90 ℃ of enzyme that goes out and processes, the blueberry pressed liquor going out after enzyme carries out heat filtering, makes the clear juice of blueberry;
(7) low temperature is preserved: the clear juice of blueberry that step (6) is obtained carries out sterilizing at 85-90 ℃, is placed under 0-4 ℃ of condition and preserves 7-10 days; The benefit of this step is, the clear juice of blueberry is staticly settled in low temperature environment, reduces the solubility of protein material, is removed after protein in the clear juice of blueberry is separated out, and then reduces the protein content in the clear juice of blueberry.
(8) cold filtration: the clear juice of blueberry after step (7) low temperature is preserved is carried out to cold filtration under 0-4 ℃ of condition; The benefit of this step is, the macromolecular particle staticly settling can be filtered out, to obtain the clear juice of more limpid blueberry in the clear juice of blueberry.
(9) filling: the clear juice of blueberry obtaining after cold filtration is heated at 95 ℃ ± 3 ℃ and keeps 30 ± 10s to carry out sterilization, and sterile vacuum is filling.
According to the present invention, preferred, the pectase described in step (3) is pectase Ultra Color.
According to the present invention, preferred, the pectase described in step (5) is pectase Ultra Clear;
Described amylase is amylase AG300L;
Described acid protease is papain.
According to the present invention, preferred, the heat filtering in step (6) is used diatomite filter to carry out, and in every square metre of filter area, each filter cycle, diatomaceous dosage was 0.2 kilogram.
According to the present invention, preferred, the cold filtration in step (8) is used cardboard filter to filter.
Beneficial effect of the present invention is:
1. the present invention adopts cold and hot processing to blueberry juice, during heat treatment, partially protein sex change is separated out, during cold treatment, the solubility of protein reduces, by the cold and hot precipitation of separating out promoted protein in blueberry juice of repeatedly processing, thereby prevented the material polymerization generation post-hazes such as protein and tannin, improved the clear clarification of juice degree of blueberry and stability.
2. the present invention adopts multiple pectase to carry out enzymolysis processing, promoted the stripping of the material such as pigment in blueberry juice, improved the content of anthocyanin in blueberry juice, strengthened the decomposition of the macromolecular substances such as pectin, cellulose simultaneously, reduce the viscosity of pulp, improved product yield and the clarity of blueberry juice.
3. the present invention adopts acid protease that the macro-molecular protein in blueberry juice is decomposed, and has reduced the protein content in fruit juice, has further weakened the polymerization of polyphenol and protein, has prevented post-haze.
4. the clear juice of blueberry that the present invention makes is compared with the method for the clear juice of tradition processing blueberry, has effectively avoided the phenomenon of the clear juice generation of blueberry post-haze, has promoted the exterior quality of product, and its processing method is simple, preparation cost is low, and products taste is good, nutritious, useful to health.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further elaborated, but be not limited only to this.
One, specific embodiment
The wild short clump blueberry raw material adopting in embodiment originates from the Greater Hinggan Mountains in Heilongjiang, and pectase Ultra Color used, pectase Ultra Clear, amylase AG300L and papain are letter (China) Bioisystech Co., Ltd of Novi and produce.Device therefor is commercial product, and wherein, all-in-one multifunctional machine (fragmentation, heating etc.) is purchased from German Stephan company, model: 718817.01; Squeezer is purchased from German Wahlei company, model: RZ2.5/2-9-B; Diatomite filter is purchased from Jinan Li Xin light industry and machinery Co., Ltd, model: GT-400; Cardboard filter is purchased from German Schenk company.
Embodiment 1:
A processing method that prevents the clear juice post-haze of wild blueberry, comprises the following steps:
(1) get the raw materials ready: get non-rot, without the short clump of the fresh wild of insect pest blueberry 20kg, with clear water, rinse well and drain;
(2) slurrying: the wild short clump blueberry that step (1) is cleaned up is pulled an oar broken, adds 10g vitamin C (VC) after fragmentation, continues making beating after 3 minutes, makes blueberry slurry.
(3) enzymolysis: the blueberry slurry that step (2) is made is heated to 50 ℃, adds 10g pectase UltraColor, continues to keep 50 ℃ of enzymolysis 1h;
(4) squeeze the juice: the blueberry slurry after step (3) enzymolysis is put into squeezer and directly squeeze, obtain blueberry pressed liquor and press residue;
(5) secondary enzymolysis: the blueberry pressed liquor that step (4) is obtained is heated to 85 ℃ of enzymes that go out, the enzyme time of going out is 5s, to prevent blueberry pressed liquor generation enzymatic browning; Then be cooled to 50 ℃, add respectively 10g pectase Ultra Clear and 5g amylase AG300L, carry out enzymolysis, continue after insulation enzymolysis 0.5h, to add 20g papain, insulation enzymolysis 1.5h;
(6) heat filtering: the blueberry pressed liquor making after step (5) secondary enzymolysis is heated to 85 ℃ of enzymes that go out, and the enzyme duration of going out is 10s, adds 0.8kg diatomite after cooling, uses diatomite filter that blueberry juice is filtered and obtains the clear juice of blueberry;
(7) low temperature is preserved: the clear juice of blueberry that step (6) is obtained is heated to 95 ℃ and keeps 30s to carry out sterilizing, places it in 4 ℃ of low-temperature cold stores after cooling and preserves 7 days.
(8) cold filtration: the clear juice of blueberry that low temperature in step (7) is preserved is used cardboard filter directly to carry out cold filtration at 4 ℃.
(9) filling: the clear juice of blueberry obtaining after step (8) is filtered is heated at 95 ℃ and keeps 30s to carry out sterilization, finally filling, obtains the clear juice product of stable blueberry.
Embodiment 2:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: in step (2), continuing beating time is 2 minutes.
Embodiment 3:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: in step (2), continuing beating time is 5 minutes.
Embodiment 4:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: in step (3), be heated to 45 ℃ of lasting enzymolysis 2h.
Embodiment 5:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: in step (5), be heated to 90 ℃ of enzymes that go out, carry out enzymolysis after being cooled to 45 ℃, enzymolysis time is 1h.
Embodiment 6:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: after adding papain in step (5), be incubated enzymolysis 1h.
Embodiment 7:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: after adding papain in step (5), be incubated enzymolysis 2h.
Embodiment 8:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: the blueberry juice in step (6) is heated to 90 ℃ of enzymes that go out.
Embodiment 9:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: in step (7), the clear juice of cooled blueberry is placed in 0 ℃ of low-temperature cold store and preserves 10 days.
Embodiment 10:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: in step (8), the clear juice of blueberry is used cardboard filter directly to carry out cold filtration at 0 ℃.
Embodiment 11:
Prevent a processing method for the clear juice post-haze of wild blueberry, its processing method is step as described in Example 1, and its difference is: in step (9), the clear juice of blueberry is heated at 98 ℃ and keeps 20s to carry out sterilization.
Two, the quality of the clear juice of blueberry and stability
The clear juice of the blueberry result result of soluble solid, acidity, anthocyanin content, protein content and turbidity under different storage time that adopts the inventive method to make is as shown in table 1 below.
The clear juice of blueberry is not placed 6 months under the condition of lucifuge at normal temperature, and except anthocyanin, all the other indexs significantly do not change.Because anthocyanin is unstable, easily decompose the slight reduction that causes anthocyanin content under illumination, turbidity increases to some extent, but still can meet the requirement of clear juice, and suggestion is kept in Dark Place.As seen from Table 1, the technology of the present invention is to avoiding the clear juice generation of wild blueberry post-haze to obtain good result.
The quality of the clear juice lay up period of table 1 blueberry changes
In the clear juice of blueberry that employing the inventive method makes, each nutritional labeling is as shown in table 2 below.
The clear juice nutrient component meter of table 2 blueberry
| Sequence number | Interventions Requested | Unit | Assay | NRV | NRV% |
| 1 | Energy | kJ/100g | 219 | 8400KJ | 3% |
| 2 | Protein | g/100g | 0 | 60g | 0 |
| 3 | Fat | g/100g | 0 | ＜60g | 0 |
| 4 | Carbohydrate | g/100g | 12.3 | 300g | 4% |
| 5 | Na | mg/100g | 0 | 2000mg | 0 |
| 6 | Dietary fiber | g/100g | 0.16 | / | / |
| 7 | Ash content | g/100g | 0.061 | / | / |
| 8 | Moisture | / | 87.36 | / | / |
| 9 | Soluble solid | °Brix | 11.00 | / | / |
| 10 | Total acid | g/kg | 17.41 | / | / |
| 11 | Vc | mg/100g | 12.9 | 100mg | 13% |
| 12 | Anthocyanin | mg/kg | 15.93 | ? | ? |
From the data of table 2, learn, in the clear juice of blueberry that employing the inventive method makes, each nutritional labeling is relatively stable, in the situation that having processed well large molecule dregs, can keep well the nutritional labeling in the clear juice of blueberry, and keep the clear juice taste of original blueberry.
Claims (7)
1. a processing method that prevents the clear juice post-haze of wild blueberry, comprises the following steps:
(1) get the raw materials ready: get non-rot, without the fresh wild blueberry of insect pest, with clear water, rinse well and drain;
(2) slurrying: the wild blueberry crushing and beating that step (1) is cleaned up, after fragmentation, add vitamin C (VC), the addition of vitamin C (VC) accounts for the 0.05-0.1wt% of wild blueberry weight, continues making beating 2-5 minute, makes blueberry slurry;
(3) enzymolysis: the blueberry slurry that step (2) is made is heated to 45-50 ℃, adds pectase, and the addition of pectase is the 0.05%-0.1wt% of blueberry slurry weight, keeps 45-50 ℃ of enzymolysis 1-2h;
(4) squeeze the juice: the blueberry slurry after step (3) enzymolysis is squeezed, obtain blueberry pressed liquor and press residue;
(5) secondary enzymolysis: the blueberry pressed liquor that step (4) is obtained is heated to the 85-90 ℃ of enzyme that goes out, to prevent blueberry pressed liquor generation enzymatic browning; Then be cooled to 45-50 ℃, add respectively the pectase of blueberry pressed liquor weight 0.05%-0.1wt% and the amylase of blueberry pressed liquor weight 0.05%-0.2wt%, be incubated enzymolysis 0.5-1h, then add the acid protease of blueberry pressed liquor weight 0.1%-0.2wt%, insulation enzymolysis 1-2h;
(6) heat filtering: the blueberry pressed liquor making after step (5) secondary enzymolysis is heated to the 85-90 ℃ of enzyme that goes out and processes, the blueberry pressed liquor going out after enzyme carries out heat filtering, makes the clear juice of blueberry;
(7) low temperature is preserved: the clear juice of blueberry that step (6) is obtained carries out sterilizing at 85-90 ℃, is placed under 0-4 ℃ of condition and preserves 7-10 days;
(8) cold filtration: the clear juice of blueberry after step (7) low temperature is preserved is carried out to cold filtration under 0-4 ℃ of condition;
(9) filling: the clear juice of blueberry obtaining after cold filtration is heated at 95 ℃ ± 3 ℃ and keeps 30 ± 10s to carry out sterilization, and sterile vacuum is filling.
2. a kind of processing method that prevents the clear juice post-haze of wild blueberry as claimed in claim 1, is characterized in that: the pectase in described step (3) is pectase Ultra Color.
3. a kind of processing method that prevents the clear juice post-haze of wild blueberry as claimed in claim 1 or 2, is characterized in that: the pectase in described step (5) is pectase Ultra Clear.
4. a kind of processing method that prevents the clear juice post-haze of wild blueberry as claimed in claim 1 or 2, is characterized in that: the amylase in described step (5) is amylase AG300L.
5. a kind of processing method that prevents the clear juice post-haze of wild blueberry as claimed in claim 1 or 2, is characterized in that: the acid protease in described step (5) is papain.
6. a kind of processing method that prevents the clear juice post-haze of wild blueberry as claimed in claim 1 or 2, it is characterized in that: the heat filtering in described step (6) is used diatomite filter to carry out, and in every square metre of filter area, each filter cycle, diatomaceous dosage was 0.2 kilogram.
7. a kind of processing method that prevents the clear juice post-haze of wild blueberry as claimed in claim 1 or 2, is characterized in that: the cold filtration in described step (8) is to use cardboard filter to carry out cold filtration.
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| CN108991333A (en) * | 2018-09-17 | 2018-12-14 | 中华全国供销合作总社济南果品研究院 | A kind of method of partition method processing clearing wolfberry juice |
| CN110169516A (en) * | 2019-06-18 | 2019-08-27 | 安庆市阳光雨露食品有限责任公司 | A kind of blueberry deep processing treatment process |
| CN112655858A (en) * | 2020-12-11 | 2021-04-16 | 威海市文登区道地参业发展有限公司 | Preparation method of American ginseng functional beverage with anti-fatigue effect |
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