CN104522445A - Persimmon whole-fruit primary pulp sauce and preparation method thereof - Google Patents
Persimmon whole-fruit primary pulp sauce and preparation method thereof Download PDFInfo
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- CN104522445A CN104522445A CN201410795754.0A CN201410795754A CN104522445A CN 104522445 A CN104522445 A CN 104522445A CN 201410795754 A CN201410795754 A CN 201410795754A CN 104522445 A CN104522445 A CN 104522445A
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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Abstract
The invention discloses a persimmon whole-fruit primary pulp sauce and a preparation method thereof. The preparation method comprises the steps of raw material handling, ultra-high pressure treatment, ultrasonic treatment, enzymatic hydrolysis, filtering, raw material blending, and sterilization to obtain the finished product. According to the preparation method, after the raw materials are treated under ultra-high pressure, ultrasonic extraction is performed under strong mechanical shearing action; the preparation method is capable of promoting the dissolving out of the persimmon tannin by combining two extraction methods; complex enzymes are adopted for treatment to thoroughly decompose the sugar in the persimmon and break macromolecular substances into small molecular components; ultra-high pressure treatment and ultrasonic treatment are adopted to achieve the purpose of astringency removal; as a result, the method of performing airtight astringency removal on the persimmon for 4-10 days after soaking in ethanol, acetic acid and sodium glutamate in the prior art is avoided, and time is shortened.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of persimmon full-fruit puree sauce and preparation method thereof.
Background technology
Persimmon is Ebenaceae berries temperate zone deciduous fruit tree, originates in China, has the plantation history of more than 1,000 year in China.Current China cultivated area is maximum, and persimmon fruit output is maximum.The tender succulence of persimmon, sweetness are tasty and refreshing, nutritious.Have sweet persimmon and puckery persimmon two kinds, puckery persimmon not directly eats, and need through taking away the puckery taste process, sweet persimmon can be eaten raw.The nutritional labeling of persimmon is very abundant, containing abundant sucrose, glucose, fructose, protein, carrotene, vitamin C, citrulling, iodine, calcium, phosphorus, iron.Fresh persimmon is very high containing iodine, and it is large to prevent and treat endemicgoiter.Persimmon nature and flavor are cold in nature, sweet-puckery flavor, return through lung channel, have moistening lung to promote the production of body fluid, clearing away heat to stop bleeding, puckery intestines invigorating the spleen, effects such as step-down of relieving the effect of alcohol.
Persimmon contains a large amount of tannin.Tannin is tannic acid again, is a kind of polymer of polyphenol, is a kind of to be polymerized polyphenol polymer by catechol etc., and the phenolic hydroxyl group containing many ortho positions, thus has many functions.Seguin defined a buzzword Tannin (tannin) and represents in vegetation water extract rawhide can be made to be converted into the chemical composition of leather in 1796.Recognized gradually by research afterwards, what can produce tanning effect in plant extract is a series of polyphenol compounds, and the molecular weight of its active ingredient is between 500-3000.Tannin is also known as tannic acid, faint yellow last without crystalline flour to light brown, belongs to the complex compound of multi-phenol.Vegatable tannin is renamed as again plant polyphenol (plant polyphonies), be namely present in persimmon fruit and make it be that the aldehydes matter of astringent taste is called persimmon tannin (kaki tannin).Persimmon tannin has sun-proof moisturizing, anti-wrinkle cosmetic, antisepsis and sterilization, angiocardiopathy preventing, adsorbing metal ions and and the various functions such as protein interaction.
Persimmon is gathered and be there is seasonality with selling period, and persimmon can be processed further, and cook jam, dried persimmon, persimmon vinegar, persimmon wine etc., persimmon leaf can cook persimmon tea.As Chinese patent CN103719654A, disclose a kind of persimmon full fruit nutrition magma sauce and preparation method thereof, step is as follows: take away the puckery taste: by described persimmon through conveyer belt evenly by filling with the rinse bath of ethanol water, and flat code is in the plastic crate of band hole, stack layer by layer, and the large account of rapid plastics wraps up the persimmon piled up, form closed environment, take away the puckery taste 4-10 days, and extruding is separated; Persimmon attrition crushing is separated carpopodium, pericarp and pulp, falls pericarp and carpopodium through 40 order filter-cloth filterings, obtain flesh puree; Material allocation: according to optimum material proportion by raw material Homogeneous phase mixing, it is for subsequent use to make homogenate; Sterilization: ultra high temperature short time sterilization is carried out to persimmon homogenate, sterilising temp 100-1300C, sterilization time 20s.But the method, to the pre-treatment of persimmon be exactly generally persimmon cleaned, take away the puckery taste after, directly brokenly make sauce, utilize limited for the nutritional labeling in fruit, a lot of macromolecular substances is unfavorable for the absorption of human body.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of persimmon full-fruit puree sauce and preparation method thereof, by the pre-treatment to persimmon raw material, by abundant for the active ingredient in persimmon stripping, making the nutrition of sauce abundanter.
The present invention is achieved through the following technical solutions:
A preparation method for persimmon full-fruit puree sauce, comprises the steps:
1) Feedstock treating: by seven or eight points of ripe persimmon cleanings, attrition crushing, remove carpopodium, obtain pericarp and flesh puree;
2) ultra high pressure treatment: step 1) add the pure water of 3-5 times of weight portion, pressure 350MPa, operative temperature 40-50 DEG C, ultra high pressure treatment 2-5min in the magma that obtains;
3) ultrasonic wave process: by step 2) obtain solution, ultrasonic wave process 5-10min, operative temperature 40-50 DEG C, power is 300W;
4) enzymolysis: step 3) solution that obtains, be placed in sealing and fermenting tank, add activated pectase, apple amylase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 20-30 minute, hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, apple amylase, pectin lyase is 5:3:2, and complex enzyme addition is 40-80mg/kg;
5) filtering: step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree;
6) material allocation: persimmon full-fruit puree 50-100 part, white granulated sugar 5-20 part, citric acid 0.5-5 part, V
co.5-2.0 part, edible salt 0.5-2 part, according to said ratio Homogeneous phase mixing, make homogenate;
7) step 6) homogenate that obtains through UHT instantaneous sterilization, sterile filling.
A kind of persimmon full-fruit puree sauce, adopts above-mentioned preparation method to obtain.
Compared with prior art, tool of the present invention has the following advantages:
1, the present invention adopts ultra high pressure treatment persimmon raw material, a period of time is kept in predetermined pressure, raw cell external and internal pressure is made to reach balance (active ingredient reaches dissolution equilibrium) release rapidly afterwards, intraor extracellular osmotic pressure difference is increased suddenly, intracellular active ingredient is through cell membrane (structure of cell membrane changes under super-pressure), transfer in extracellular extract, reach the object extracting target component.Ultra high pressure extraction avoids the reduction of the change of the active ingredient caused because of long-time high temperature, loss and physiologically active, simultaneously because super-pressure carries out under airtight environment, there is no the volatilization of solvent, can not, to environment, be a kind of method extracting active material safely and effectively.
2, the present invention is after employing ultra high pressure treatment raw material, then adopts ultrasonic wave to extract again, ultrasonic wave extraction and application be strong mechanical shearing effect, the present invention by the combination of employing two kinds of extracting modes, the stripping of promotion persimmon tannin.
3, the present invention adopts complex enzyme process, fully can decompose the sugar in persimmon, makes macromolecular substances fragment into Small molecular composition.
4, the present invention adopts super-pressure and ultrasonic wave process to reach the object of taking away the puckery taste, avoid ethanol, acetic acid, the sodium glutamate in prior art, persimmon taked soak after airtight method of taking away the puckery taste 4-10 days, shorten the time.
Detailed description of the invention
With embodiment, the invention will be further described below, but the present invention is not limited to these embodiments.
Embodiment 1:
A preparation method for persimmon full-fruit puree sauce, comprises the steps:
1) Feedstock treating: by persimmon ripe for 100kg seven or eight points cleaning, attrition crushing, remove carpopodium, obtain pericarp and flesh puree;
2) ultra high pressure treatment: step 1) add 500kg pure water, pressure 350MPa, operative temperature 50 DEG C, ultra high pressure treatment 5min in the magma that obtains;
3) ultrasonic wave process: by step 2) obtain solution, ultrasonic wave process 10min, operative temperature 50 DEG C, power is 300W;
4) enzymolysis: step 3) solution that obtains, be placed in sealing and fermenting tank, add activated pectase, apple amylase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 20 minutes, hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, apple amylase, pectin lyase is 5:3:2, and complex enzyme addition is 60mg/kg;
5) filtering: step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree;
6) material allocation: persimmon full-fruit puree 50 parts, white granulated sugar 20 parts, citric acid 5 parts, V
co.5 part, edible salt 2 parts, according to said ratio Homogeneous phase mixing, makes homogenate;
7) step 6) homogenate that obtains through UHT instantaneous sterilization, sterile filling.
Embodiment 2:
A preparation method for persimmon full-fruit puree sauce, comprises the steps:
1) Feedstock treating: by persimmon ripe for 100kg seven or eight points cleaning, attrition crushing, remove carpopodium, obtain pericarp and flesh puree;
2) ultra high pressure treatment: step 1) add 300kg pure water, pressure 350MPa, operative temperature 40 DEG C, ultra high pressure treatment 2min in the magma that obtains;
3) ultrasonic wave process: by step 2) obtain solution, ultrasonic wave process 8min, operative temperature 40 DEG C, power is 300W;
4) enzymolysis: step 3) solution that obtains, be placed in sealing and fermenting tank, add activated pectase, apple amylase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 25 minutes, hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, apple amylase, pectin lyase is 5:3:2, and complex enzyme addition is 80mg/kg;
5) filtering: step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree;
6) material allocation: persimmon full-fruit puree 100 parts, white granulated sugar 5 parts, citric acid 0.5 part, V
c2.0 parts, edible salt 0.5 part, according to said ratio Homogeneous phase mixing, make homogenate;
7) step 6) homogenate that obtains through UHT instantaneous sterilization, sterile filling.
Embodiment 3:
A preparation method for persimmon full-fruit puree sauce, comprises the steps:
1) Feedstock treating: by persimmon ripe for 100kg seven or eight points cleaning, attrition crushing, remove carpopodium, obtain pericarp and flesh puree;
2) ultra high pressure treatment: step 1) add 400kg pure water, pressure 350MPa, operative temperature 45 DEG C, ultra high pressure treatment 3min in the magma that obtains;
3) ultrasonic wave process: by step 2) obtain solution, ultrasonic wave process 5min, operative temperature 45 DEG C, power is 300W;
4) enzymolysis: step 3) solution that obtains, be placed in sealing and fermenting tank, add activated pectase, apple amylase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 30 minutes, hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, apple amylase, pectin lyase is 5:3:2, and complex enzyme addition is 40mg/kg;
5) filtering: step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree;
6) material allocation: persimmon full-fruit puree 80 parts, white granulated sugar 10 parts, citric acid 2 parts, V
c1 part, edible salt 1 part, according to said ratio Homogeneous phase mixing, make homogenate;
7) step 6) homogenate that obtains through UHT instantaneous sterilization, sterile filling.
Claims (2)
1. a preparation method for persimmon full-fruit puree sauce, is characterized in that, comprises the steps:
1) Feedstock treating: by seven or eight points of ripe persimmon cleanings, attrition crushing, remove carpopodium, obtain pericarp and flesh puree;
2) ultra high pressure treatment: step 1) add the pure water of 3-5 times of weight portion, pressure 350MPa, operative temperature 40-50 DEG C, ultra high pressure treatment 2-5min in the magma that obtains;
3) ultrasonic wave process: by step 2) obtain solution, ultrasonic wave process 5-10min, operative temperature 40-50 DEG C, power is 300W;
4) enzymolysis: step 3) solution that obtains, be placed in sealing and fermenting tank, add activated pectase, apple amylase, pectin lyase complex enzyme carry out enzymolysis, enzymolysis time is 20-30 minute, hydrolysis temperature is 43-45 DEG C, the weight ratio of pectase, apple amylase, pectin lyase is 5:3:2, and complex enzyme addition is 40-80mg/kg;
5) filtering: step 4) enzymolysis liquid that obtains filters, and obtains persimmon full-fruit puree;
6) material allocation: persimmon full-fruit puree 50-100 part, white granulated sugar 5-20 part, citric acid 0.5-5 part, V
co.5-2.0 part, edible salt 0.5-2 part, according to said ratio Homogeneous phase mixing, make homogenate;
7) step 6) homogenate that obtains through UHT instantaneous sterilization, sterile filling.
2. a persimmon full-fruit puree sauce, adopts preparation method described in claim 1 to obtain.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410795754.0A CN104522445B (en) | 2014-12-19 | 2014-12-19 | A kind of persimmon full-fruit puree sauce and preparation method thereof |
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| CN201410795754.0A CN104522445B (en) | 2014-12-19 | 2014-12-19 | A kind of persimmon full-fruit puree sauce and preparation method thereof |
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| CN104522445B CN104522445B (en) | 2017-06-16 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109135998A (en) * | 2018-08-24 | 2019-01-04 | 天津科技大学 | A kind of preparation method of acerbity-removing persimmon wine |
| CN109511704A (en) * | 2018-11-23 | 2019-03-26 | 桂林莱茵生物科技股份有限公司 | A kind of preparation method and applications of the persimmon polyphenol of no bitter taste |
| CN109645271A (en) * | 2019-02-01 | 2019-04-19 | 广州柿宝生物科技有限公司 | A kind of preparation method of persimmon beverage and persimmon beverage using its production |
| CN109997997A (en) * | 2019-04-25 | 2019-07-12 | 中国农业大学 | A kind of processing method of persimmon juice |
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| KR20140067721A (en) * | 2012-11-27 | 2014-06-05 | 김영욱 | A ferment natural seasoning process using vegetable, fruit, seaweed, grain and seed |
| CN104187616A (en) * | 2014-07-29 | 2014-12-10 | 湖南奇异生物科技有限公司 | Okra whole-fruit nutrition powder |
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| CN101946891A (en) * | 2010-09-03 | 2011-01-19 | 河南工业大学 | Method for preparing water-soluble dietary fiber of corn peels |
| CN102224907A (en) * | 2011-05-25 | 2011-10-26 | 东北农业大学 | Method for extracting dietary fibers from bean pods |
| CN102524803A (en) * | 2012-03-16 | 2012-07-04 | 中国农业大学 | Method for extracting fruit dreg dietary fiber through high-pressure microfluidization ultramicro crushing and enzymolysis coupling |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109135998A (en) * | 2018-08-24 | 2019-01-04 | 天津科技大学 | A kind of preparation method of acerbity-removing persimmon wine |
| CN109511704A (en) * | 2018-11-23 | 2019-03-26 | 桂林莱茵生物科技股份有限公司 | A kind of preparation method and applications of the persimmon polyphenol of no bitter taste |
| CN109645271A (en) * | 2019-02-01 | 2019-04-19 | 广州柿宝生物科技有限公司 | A kind of preparation method of persimmon beverage and persimmon beverage using its production |
| CN109997997A (en) * | 2019-04-25 | 2019-07-12 | 中国农业大学 | A kind of processing method of persimmon juice |
| WO2020215555A1 (en) * | 2019-04-25 | 2020-10-29 | 中国农业大学 | Persimmon juice processing method |
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