CN103815496A - 一种生物复合酶提高草莓出汁率的方法 - Google Patents
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Abstract
本发明为一种生物复合酶提高草莓出汁率的方法，属于食品生物技术领域。工艺关键在于，采用生物复合酶解出汁，即加入0.2-1.2％果胶酶NCB-PE40、0.1-0.4％纤维素酶AE80、0.04-0.3％木聚糖酶NCB-X50以及0.2-0.4％β-葡聚糖酶NCB-100，在酶解温度40-50℃、pH3.5-4.5、搅拌速度500-2000rpm条件下，酶解60-90rnin。本方法草莓出汁率高达91-93％，比压榨法出汁率提高30％以上。产品保持新鲜草莓原有色泽，具有浓郁的草莓特有香味。
Description
一、技术领域
本发明为一种生物复合酶提高草莓出汁率的方法，属于食品生物技术领域。
二、背景技术
草莓是一种柔软多汁、酸度适宜、芳香浓郁、营养丰富的水果，含有17种氨基酸，其中7种为人体必需氨基酸。此外，还含有糖类、脂类、有机酸、多种维生素和磷、铁、钙等矿物质，特别是维生素C含量丰富，比苹果和葡萄高10多倍。最近美国农业科学家研究发现，草莓中含有一种奇妙的化学物质-鞣花酸，它能保护人体组织免受致癌物质的侵害，又能抑制恶性肿瘤的生长。据联合国粮农组织统计，全世界草莓总产量已突破300万吨，我国草莓产量达200万吨，居世界首位。草莓汁是草莓深加工的重要产品，深受国内外消费者喜爱，具有广阔的发展空间。但是草莓的细胞壁和细胞膜是由果胶、纤维素、淀粉、蛋白质等大分子物质构成的网络结构，采用传统的压榨工艺很难将其破坏取汁，破碎后的果浆十分粘稠，出汁率较低。本发明以果胶酶为主，同时添加纤维素酶、木聚糖酶、β-葡聚糖酶，通过生物复合酶解破壁，促进大分子物质降解、果胶解聚以及营养与活性物质的释放，显著提高了草莓出汁率和固形物含量，有效降低了草莓汁生产成本，具有重要经济效益和社会价值。
三、发明内容
技术问题本发明主要针对草莓加工过程中出汁率低、营养活性物质释放不充分的现状，采用现代生物酶解技术，提高草莓的出汁率和固形物含量，以适应工业化生产需要。
技术方案本发明提供了一种生物复合酶提高草莓出汁率的方法，具体内容如下：
A、草莓打浆：选取-20℃冷冻的草莓，用微波将其解冻(或选取新鲜成熟草莓)，加入0.01％-0.1％复配护色剂(由抗坏血酸和异抗坏血酸钠按1∶1-10的比例复配)，用组织捣碎机在5-15℃和1000-8000rpm条件下，打浆2-10min；
B、复合酶解：在草莓浆料中加入复合酶(由0.2-1.2％果胶酶NCB-PE40、0.1-0.4％纤维素酶AE80、0.04-0.3％木聚糖酶NCB-X50和0.2-0.4％β-葡聚糖酶NCB-100复配而成)，控制酶解温度40-50℃，pH3.5-4.5，搅拌速度500-2000rpm，酶解60-90min，得到酶解草莓浆；
C、离心取汁：将酶解草莓浆用高速离心机在5-20℃和1000-8000rpm条件下离心10-20min，即得草莓清汁(100％草莓汁)。
本发明的主要优点和积极效果为：采用复配护色剂和生物复合酶处理技术，促进了草莓中营养与活性物质的溶出，有效保持了新鲜草莓原有色泽、风味和营养，草莓出汁率高达91-93％，比传统压榨法提高了30％以上，有效降低了生产成本，经济效益显著。
四、具体实施方式
实施例1
挑选-20℃冷冻的草莓1kg，微波90s解冻，加入复配护色剂(0.4g抗坏血酸，0.5g异抗坏血酸钠)，然后用组织捣碎机在10℃和3600rpm条件下，打浆3min；在草莓浆料中加入4g果胶酶(NCB-PE40)，3g纤维素酶(AE80)，2g木聚糖酶(NCB-X50)，4gβ-葡聚糖酶(NCB-100)(所用酶均由湖南尤特尔生化有限公司生产)，酶解温度40℃，pH4.0，搅拌速度1000rpm，酶解60min。将酶解草莓浆用高速离心机在10℃和3600rpm条件下离心10min，即得草莓清汁(100％草莓汁)。
实施例2
挑选成熟新鲜草莓1kg，加入复配护色剂(0.4g抗坏血酸，0.6g异抗坏血酸钠)，然后用组织捣碎机在15℃和4800rpm条件下，打浆2min；在草莓浆料中加入6g果胶酶(NCB-PE40)，2g纤维素酶(AE80)，3g木聚糖酶(NCB-X50)，3gβ-葡聚糖酶(NCB-100)(所用酶均由湖南尤特尔生化有限公司生产)，酶解温度50℃，pH4.5，搅拌速度1500rpm，酶解90min。将酶解草莓浆用高速离心机在15℃和4800rpm条件下离心20min，即得草莓清汁(100％草莓汁)。
Claims (3)
1.一种生物复合酶提高草莓出汁率的方法，其特征在于采取如下工艺方法：
A、草莓打浆：选取-20℃冷冻的草莓，用微波将其解冻(或选取新鲜成熟草莓)，加入一定量的复配护色剂，用组织捣碎机在5-15℃和1000-8000rpm条件下，打浆2-10min；
B、复合酶解：在草莓浆料中加入一定量的复合酶，控制酶解温度40-50℃，pH3.5-4.5，搅拌速度500-2000rpm，酶解时间60-90min，得到酶解草莓浆；
C、离心取汁：将酶解草莓浆在5-20℃和1000-8000rpm条件下，离心10-20min，取上清液，即得草莓清汁。
2.根据权利要求1所述，其特征在于：所述护色剂由抗坏血酸和异抗坏血酸钠以1∶1-10的比例复配而成，护色剂添加量为0.01％-0.1％；所述添加量是以草莓重量计。
3.根据权利要求1所述，其特征在于：所述复合酶由0.2-1.2％果胶酶NCB-PE40、0.1-0.4％纤维素酶AE80、0.04-0.3％木聚糖酶NCB-X50和0.2-0.4％β-葡聚糖酶NCB-100复配而成；所述添加量是以草莓浆料重量计。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522790A (zh) * | 2014-12-25 | 2015-04-22 | 徐州工程学院 | 一种利用微波协同果胶酶提高苹果出汁率的方法 |
| CN108041390A (zh) * | 2018-01-15 | 2018-05-18 | 黑龙江百世姑娘食品有限公司 | 红菇娘益生菌共生发酵方法 |
| CN108713663A (zh) * | 2018-05-04 | 2018-10-30 | 河南省农业科学院 | 一种降低树莓汁中有机酸的方法 |
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| CN101292758A (zh) * | 2008-05-16 | 2008-10-29 | 单振广 | 一种草莓浓缩果汁及制备方法 |
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| CN101292758A (zh) * | 2008-05-16 | 2008-10-29 | 单振广 | 一种草莓浓缩果汁及制备方法 |
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| 余森艳等: "复合酶法提取草莓汁的工艺优化", 《农产品加工（学刊）》 * |
| 孟宪军等: "《果蔬加工工艺学》", 31 July 2012 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522790A (zh) * | 2014-12-25 | 2015-04-22 | 徐州工程学院 | 一种利用微波协同果胶酶提高苹果出汁率的方法 |
| CN108041390A (zh) * | 2018-01-15 | 2018-05-18 | 黑龙江百世姑娘食品有限公司 | 红菇娘益生菌共生发酵方法 |
| CN108713663A (zh) * | 2018-05-04 | 2018-10-30 | 河南省农业科学院 | 一种降低树莓汁中有机酸的方法 |
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