CN104223313A - Preparation method of clear banana juice - Google Patents
Preparation method of clear banana juice Download PDFInfo
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- CN104223313A CN104223313A CN201410447765.XA CN201410447765A CN104223313A CN 104223313 A CN104223313 A CN 104223313A CN 201410447765 A CN201410447765 A CN 201410447765A CN 104223313 A CN104223313 A CN 104223313A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of clear banana juice and belongs to the technical field of processing of food beverages. The preparation method comprises the following four steps: pretreating raw materials, carrying out enzymolysis, filtering and clarifying. The specific method comprises the following steps: peeling ripe bananas and putting the bananas into a citric acid solution with the mass percent of 1% to be immersed for 10-15 minutes; fishing out the bananas and washing with clean water; adding water which is twice as much as the mass of the banana pulp and mashing to obtain banana raw pulp; adding amylase which is 0.1%-0.3% of the mass of the banana raw pulp and pectase which is 0.2%-0.5% of the mass of the banana raw pulp to carry out the enzymolysis; filtering banana enzymatic hydrolysate with a filter screen with the size of 300 meshes to obtain banana juice; and adding 0.1%-0.3% of chitosan into the banana juice and clarifying at a temperature of 30-35 DEG C for 8-10 hours to obtain the clear banana juice. By adopting the method, the juice clarity and stability are remarkably improved and the content of effective components, such as total sugar, total acid and soluble solids in the juice is remarkably improved; and secondary precipitation is reduced and the storage stability of the clear banana juice is improved.
Description
Technical field
The present invention relates to a kind of preparation method of masa parasdisiac clear juice, be specifically related to a kind of preparation method of nutritious, stay-in-grade masa parasdisiac clear juice, belong to food and drink processing technique field.
Background technology
Banana (
masa parasdisiac) genus bar Lowiaceae (
musaceae)bar any of several broadleaf plants belongs to (
musa), be one of Perenniporia martius " four large fruits " (lichee, pineapple, coconut, banana).Banana is herbaceos perennial, is also the main fruit of Perenniporia martius.Banana quality is soft, and fresh and sweet fragrance is nutritious, and health care is obvious, and yielding ability is good, and producing region is not by seasonal effect, and can gather in the crops all the year round, so have very high economic worth, be the most significant fruit product of economic benefit on domestic and international market.Banana be only second to paddy rice, wheat, corn after the 4th cereal crops, be the second large fruit being only second to citrus, the fresh fruit that fruit volume of trade in the world's is the most large especially.
The delicious fragrance of banana, nutritious, in the fruit of tropical and subtropical region, occupy important position.According to mensuration, it contains abundant sugar, protein, lipid, crude fibre, mineral element (calcium, potassium, iron, phosphorus and sodium etc.) and vitamin A, B, C, E.Banana heat is high, every 100 g pulp institute carbohydrate containing 20g, protein 1.2 g, fatty 0.6 g; Containing starch and several amino acids; In mineral element, potassium content is more, and every 100 g pulp are containing 472 mg.The former dish of every 100mL banana contains glucose 5.62g, fructose 3.54g, sucrose 13.9g.Also containing abundant carrotene, nicotinic acid, riboflavin and thiamine in banana, and a small amount of magnesium, copper and sulphur.
The traditional Chinese medical science is thought, banana flavor is sweet cold in nature, has effect that is clearing heat and detoxicating, ease constipation clearing lung-heat, and also can diuresis, hypotensive, stimulating intestine and stomach spiral shell move, stomach stain can be prevented sick, contribute to stabilizing blood pressure, be a kind of fruit having medicine dietotherapy effect concurrently.Japanese scholars research finds, the immunocompetence of several fruit such as contrast banana, apple, watermelon, grape, result shows that the immune effect of banana is best.This is because banana can improve function of immune system by increasing white blood cell, also can produce simultaneously and attack abnormal cell material.Result of study draws simultaneously, and the maturity of banana is relevant with immunocompetence.In banana, potassium content is high, has remarkable effect to preventing hypertension and angiocardiopathy, the energy that when can also supplement motion, health runs off.Sugar in banana can be rapidly converted into the absorbable form of energy of human body.The chemical substance contained in banana can Ci Ji Wei Dot theca cell growth and breeding, stimulates to produce Dot liquid coat of the stomach can be protected to make routed trace face avoid hydrochloric acid in gastric juice to invade candle, reaches the effect of prevention and therapy.The special acid contained in banana and alkaloid can make people produce positive, excited hormone, and tryptophane and vitamin B6 have good regulating action for reducing the pessimism, agitation etc. that produce due to the low of mood.
The more general processing mode of banana mainly comprises: banana fruit juice, jam, banaina, banana chip, banana can, Production of Banana Vinegar and Banana Wine etc.
Containing the pectin substance of 0.5% ~ 0.7% in banana, adopt conventional method to produce bananas juice and fruit juice muddiness, crushing juice rate can be caused low.Utilize enzyme solution can improve the crushing juice rate of fruit juice, can be hydrolyzed in fruit juice again and cause muddy pectin substance, make fruit juice become limpid, bright.File CN102178304A discloses a kind of preparation method of bananas juice, utilizes complex enzyme, amylase in conjunction with ultrasonic technology enzymolysis banana pulp, can obtain polypeptide, bananas juice that polyoses content is higher, improve the crushing juice rate of bananas juice simultaneously.But this technique due to follow-up clarification not easily thorough, turbid phenomenon after product easily occurs in storage, when drinking, the slightly aobvious viscous of mouthfeel, not clearly, directly affects quality and the outward appearance of fruit juice.
The present invention develops a kind of preparation method of novel bananas juice, and crushing juice rate is high, reduces the generation of secondary precipitation, improves the bin stability of bananas juice.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of bananas juice, obtained product crushing juice rate is high, steady quality, mouthfeel and raciness.
To achieve these goals, the technical solution adopted in the present invention is:
A preparation method for masa parasdisiac clear juice, comprises the steps:
(1) pretreatment of raw material: after ripe banana peeling, protect look, add water making beating, obtains banana raw juice;
(2) enzymolysis: add amylase and pectase carries out enzymolysis in banana raw juice;
(3) filter: banana enzymolysis liquid 300 object filter screens are filtered, obtains bananas juice;
(4) clarify: the shitosan adding 0.1 ~ 0.3% in bananas juice is clarified, and obtains masa parasdisiac clear juice.
The look that protects described in step (1) refers to immersion 10 ~ 15min in the citric acid solution of 1%, pulls out, rinses well with clear water.Add water described in step (1) water referring to and add banana meat 2 times of quality.
Amylase described in step (2) and pectase addition are respectively 0.1 ~ 0.3% and 0.2 ~ 0.5% of banana raw juice quality.
Clarification described in step (4) clarifies 8 ~ 10h under 30 ~ 35 DEG C of conditions.
The invention has the beneficial effects as follows:
(1) adopt enzyme treatment technique, pulp organization is decomposed, improve fruit juice quality.In immature banana pulp, content of starch reaches 26%, and also containing 1% after maturation, and pectin substance content is high, reaches by adopting the starch in amylase, pectase decomposition banana and pectin substance etc. the object that clear juice improves crushing juice rate.All be significantly improved through the juice clarification degree of complex enzyme process and stability, and active ingredient such as total reducing sugar, total acid and the soluble solid content in fruit juice is also improved significantly.
(2) add shitosan to clarify, reduce the generation of secondary precipitation, improve the bin stability of bananas juice.
Detailed description of the invention
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1
A preparation method for masa parasdisiac clear juice, comprises the steps:
(1) pretreatment of raw material: after ripe banana peeling, soak 10min in the citric acid solution of 1%, pull out, rinse well with clear water, the water adding banana meat 2 times of quality is pulled an oar, and obtains banana raw juice;
(2) enzymolysis: 0.1% amylase and 0.5% pectase that add banana raw juice quality in banana raw juice carry out enzymolysis;
(3) filter: banana enzymolysis liquid 300 object filter screens are filtered, obtains bananas juice;
(4) clarify: the shitosan adding 0.1% in bananas juice is clarified 8h and clarified under 35 DEG C of conditions, obtains masa parasdisiac clear juice.
Embodiment 2
A preparation method for masa parasdisiac clear juice, comprises the steps:
(1) pretreatment of raw material: after ripe banana peeling, soak 15min in the citric acid solution of 1%, pull out, rinse well with clear water, the water adding banana meat 2 times of quality is pulled an oar, and obtains banana raw juice;
(2) enzymolysis: 0.3% amylase and 0.2% pectase that add banana raw juice quality in banana raw juice carry out enzymolysis;
(3) filter: banana enzymolysis liquid 300 object filter screens are filtered, obtains bananas juice;
(4) clarify: the shitosan adding 0.3% in bananas juice is clarified 10h and clarified under 30 DEG C of conditions, obtains masa parasdisiac clear juice.
Embodiment 3
A preparation method for masa parasdisiac clear juice, comprises the steps:
(1) pretreatment of raw material: after ripe banana peeling, soak 12min in the citric acid solution of 1%, pull out, rinse well with clear water, the water adding banana meat 2 times of quality is pulled an oar, and obtains banana raw juice;
(2) enzymolysis: 0.2% amylase and 0.3% pectase that add banana raw juice quality in banana raw juice carry out enzymolysis;
(3) filter: banana enzymolysis liquid 300 object filter screens are filtered, obtains bananas juice;
(4) clarify: the shitosan adding 0.2% in bananas juice is clarified 10h and clarified under 35 DEG C of conditions, obtains masa parasdisiac clear juice.
Embodiment 4
A preparation method for masa parasdisiac clear juice, comprises the steps:
(1) pretreatment of raw material: after ripe banana peeling, soak 15min in the citric acid solution of 1%, pull out, rinse well with clear water, the water adding banana meat 2 times of quality is pulled an oar, and obtains banana raw juice;
(2) enzymolysis: 0.3% amylase and 0.4% pectase that add banana raw juice quality in banana raw juice carry out enzymolysis;
(3) filter: banana enzymolysis liquid 300 object filter screens are filtered, obtains bananas juice;
(4) clarify: the shitosan adding 0.3% in bananas juice is clarified 10h and clarified under 30 DEG C of conditions, obtains masa parasdisiac clear juice.
Embodiment 5
A preparation method for masa parasdisiac clear juice, comprises the steps:
(1) pretreatment of raw material: after ripe banana peeling, soak 10min in the citric acid solution of 1%, pull out, rinse well with clear water, the water adding banana meat 2 times of quality is pulled an oar, and obtains banana raw juice;
(2) enzymolysis: 0.2% amylase and 0.5% pectase that add banana raw juice quality in banana raw juice carry out enzymolysis;
(3) filter: banana enzymolysis liquid 300 object filter screens are filtered, obtains bananas juice;
(4) clarify: the shitosan adding 0.2% in bananas juice is clarified 10h and clarified under 30 DEG C of conditions, obtains masa parasdisiac clear juice.
Claims (5)
1. a preparation method for masa parasdisiac clear juice, is characterized in that: comprise the steps:
(1) pretreatment of raw material: after ripe banana peeling, protect look, add water making beating, obtains banana raw juice;
(2) enzymolysis: add amylase and pectase carries out enzymolysis in banana raw juice;
(3) filter: banana enzymolysis liquid 300 object filter screens are filtered, obtains bananas juice;
(4) clarify: the shitosan adding 0.1 ~ 0.3% in bananas juice is clarified, and obtains masa parasdisiac clear juice.
2. the preparation method of a kind of masa parasdisiac clear juice according to claim 1, is characterized in that: the look that protects described in step (1) refers to immersion 10 ~ 15min in the citric acid solution of 1%, pulls out, rinses well with clear water.
3. the preparation method of a kind of masa parasdisiac clear juice according to claim 1, is characterized in that: add water described in step (1) water referring to and add banana meat 2 times of quality.
4. the preparation method of a kind of masa parasdisiac clear juice according to claim 1, is characterized in that: the amylase described in step (2) and pectase addition are respectively 0.1 ~ 0.3% and 0.2 ~ 0.5% of banana raw juice quality.
5. the preparation method of a kind of masa parasdisiac clear juice according to claim 1, is characterized in that: the clarification described in step (4) clarifies 8 ~ 10h under 30 ~ 35 DEG C of conditions.
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| CN201410447765.XA CN104223313A (en) | 2014-09-04 | 2014-09-04 | Preparation method of clear banana juice |
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| CN201410447765.XA CN104223313A (en) | 2014-09-04 | 2014-09-04 | Preparation method of clear banana juice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071498A (en) * | 2016-06-29 | 2016-11-09 | 柳州沪桂食品有限公司 | A kind of Fructus Musae juice drinks |
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| CN1820638A (en) * | 2006-03-15 | 2006-08-23 | 北海市果香园果汁有限公司 | Banana raw juice and its preparing method |
| CN1935034A (en) * | 2006-05-24 | 2007-03-28 | 黄迪南 | Banana comprehesive deep-processing technology |
| CN101904524A (en) * | 2010-07-16 | 2010-12-08 | 广西大学 | A kind of pure natural banana whole fruit juice and production method thereof |
| JP2010284132A (en) * | 2009-06-15 | 2010-12-24 | Kao Corp | Method for producing vegetable juice and/or fruit juice |
| CN103637328A (en) * | 2013-12-04 | 2014-03-19 | 佛山市新战略知识产权文化有限公司 | Preparation method of masa parasdisiac clear juice |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1820638A (en) * | 2006-03-15 | 2006-08-23 | 北海市果香园果汁有限公司 | Banana raw juice and its preparing method |
| CN1935034A (en) * | 2006-05-24 | 2007-03-28 | 黄迪南 | Banana comprehesive deep-processing technology |
| JP2010284132A (en) * | 2009-06-15 | 2010-12-24 | Kao Corp | Method for producing vegetable juice and/or fruit juice |
| CN101904524A (en) * | 2010-07-16 | 2010-12-08 | 广西大学 | A kind of pure natural banana whole fruit juice and production method thereof |
| CN103637328A (en) * | 2013-12-04 | 2014-03-19 | 佛山市新战略知识产权文化有限公司 | Preparation method of masa parasdisiac clear juice |
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| CN106071498A (en) * | 2016-06-29 | 2016-11-09 | 柳州沪桂食品有限公司 | A kind of Fructus Musae juice drinks |
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Application publication date: 20141224 |