CN104522790A - Method for increasing apple juice yield by utilizing microwave-assisted pectinase - Google Patents
Method for increasing apple juice yield by utilizing microwave-assisted pectinase Download PDFInfo
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- CN104522790A CN104522790A CN201410814841.6A CN201410814841A CN104522790A CN 104522790 A CN104522790 A CN 104522790A CN 201410814841 A CN201410814841 A CN 201410814841A CN 104522790 A CN104522790 A CN 104522790A
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- Prior art keywords
- apple
- microwave
- apple juice
- juice
- pectinase
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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
- A23L2/04—Extraction of 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
- A23L2/70—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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- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for increasing the apple juice yield by utilizing microwave-assisted pectinase and belongs to the field of fruit and vegetable processing. The method is characterized by comprising the following steps: selecting apples, cleaning, removing bases and seeds of the apples, slicing, blanching, protecting the color, pulping, performing microwave pretreatment, performing enzyme treatment, performing enzyme deactivation, filtering, performing high-temperature instant sterilization, rapidly cooling, and performing sterile filling, thereby obtaining the finished apple juice. The method disclosed by the invention is scientific in process, reasonable in design and easy and convenient to operate and is a high-efficiency, green and energy-saving method; compared with a traditional process, the method disclosed by the invention has the advantages that the juice yield can be increased by over 5 percent, and the utilization rate of raw materials is greatly increased; and moreover, apple juice treated by the microwave-assisted pectinase is bright in color, full, heat-resistant and high in light resistance, basically maintains the fastness in the processing storage process, the juice is stable in quality and has good research and application prospects, and the method is expected to become a main method for increasing the apple juice yield in the future.
Description
Technical field
The invention belongs to garden stuff processing field, specifically a kind of method utilizing microwave cooperating pectase to improve apple crushing juice rate.
Background technology
The following problem of China's fruit and vegetable juice processing ubiquity, developing rapidly of puzzlement fruit and vegetable juice processing industry: (1) crushing juice rate is low: raw material availability is low, causes production cost high, processing waste amount is large, causes problem of environmental pollution.(2) color and luster is unstable: due to reasons such as the existence of heat treatment and oxygen in fruit and vegetable juice processing storage, isomerization or degraded can occur natural colouring matter contained by it, cause product color to change, and affect the outward appearance of product.
The apple ownership rose family, originate in the Central Asia, West Asia, Europe and Turkey one band, just started to import into Chinese very early.Apple has the history of more than 2,000 year in Chinese cultivated.Apple has very abundant nutritive value, and it contains abundant pectin, carbohydrate, vitamin, acid and the mineral matter such as calcium, zinc.There is norcholesterol, defaecation antidiarrheal, mend the effects such as brain nourishes blood, gives protection against cancer, reducing blood lipid.Extraction of the juice is one of critical process of apple deep processing, and apple crushing juice rate is directly connected to product net profit.Soluble solids in apple and moisture account for about 98% of apple gross weight, and the average crushing juice rate of concentrated apple juice industry is about 85%, improve crushing juice rate further on this basis, will reduce production cost, and enhance one's market competitiveness, and alleviate the situation of raw material anxiety.The application adopts microwave cooperating pectase to improve apple crushing juice rate in the production of cider for this reason.
Summary of the invention
The object of this invention is to provide a kind of method utilizing microwave cooperating pectase to improve apple crushing juice rate.
For achieving the above object, the present invention adopts following technical scheme: a kind of method utilizing microwave cooperating pectase to improve apple crushing juice rate, it is characterized in that selecting apple, clean, stalk stoning, stripping and slicing, blanching, protect look, making beating, Microwave Pretreatment, ferment treatment, the enzyme that goes out, filtration, high-temperature instantaneous sterilization, fast cooling and sterile filling obtain finished product cider;
(1) select: select moderate, the fresh full apple of maturity to be raw material, and note the impurity of rejecting entrained with;
(2) stripping and slicing: the fritter being cut into about 2cm;
(3) blanching: act on 3 ~ 5min under the condition of 90 ~ 95 DEG C;
(4) look is protected: in 0.05% ~ 0.2%Vc or citric acid solution, soak 5 ~ 10min afterflush pull out;
(5) pull an oar; Not higher than under 30 DEG C of conditions, pull an oar 2 ~ 3 times;
(6) Microwave Pretreatment: act on 80 ~ 100s under the condition of 400 ~ 800W;
(7) ferment treatment: pectase (30,000 unit) is added to 0.04% ~ 0.10% of fruit quality, temperature 45 ~ 55 DEG C of enzymolysis 60 ~ 100min;
(8) go out enzyme: 90 ~ 95 DEG C, 3 ~ 5min;
(9) filter: 300 orders filter, and obtain fruit juice A;
(10) get step (9) remaining pomace, add 1 times of water, then repeat step (6), (7), (8) and (9), obtain fruit juice B, merge fruit juice A and B and obtain cider;
(11) high-temperature instantaneous sterilization; Adopt high temperature 135 ~ 140 DEG C of instantaneous sterilization 3 ~ 8s;
(12) cool fast; Be quickly cooled to less than 50 DEG C;
(13) finally by sterile filling.
Owing to have employed above technical scheme, the present invention has the following advantages:
1, present invention process science, reasonable in design, easy and simple to handle, is a kind of efficient, green, energy-conservation method;
2, compared with traditional handicraft, crushing juice rate more than 5% can be improved, substantially increase the utilization rate of raw material; The cider bright and full color obtained through microwave cooperating pectinase treatment, heat-resisting, light resistance good, substantially colour-fast in processing storage process, and constant product quality, there is good research and apply prospect, be expected to become the main method improving cider crushing juice rate from now on.
Detailed description of the invention
embodiment 1: a kind of method utilizing microwave cooperating pectase to improve apple crushing juice rate, it is characterized in that selecting apple, clean, stalk stoning, stripping and slicing, blanching, protect look, making beating, Microwave Pretreatment, ferment treatment, the enzyme that goes out, filtration, high-temperature instantaneous sterilization, fast cooling and sterile filling obtain finished product cider;
(1) select: select moderate, the fresh full apple of maturity to be raw material, and note the impurity of rejecting entrained with;
(2) stripping and slicing: get the fritter that apple 150g is cut into about 2cm;
(3) blanching: act on 5min under the condition of 90 DEG C;
(4) look is protected: in 0.2%Vc solution, soak 5min afterflush pull out;
(5) pull an oar; Pull an oar 2 times at 28 DEG C;
(6) Microwave Pretreatment: act on 80s under the condition of 800W;
(7) ferment treatment: pectase (30,000 unit) is added to 0.04% of fruit quality, temperature 55 DEG C of enzymolysis 100min;
(8) go out enzyme: 90 DEG C, 5min;
(9) filter: 300 orders filter, and obtain fruit juice A;
(10) get step (9) remaining pomace, add 1 times of water, then repeat step (6), (7), (8) and (9), obtain fruit juice B, merge fruit juice A and B and obtain cider;
(11) high-temperature instantaneous sterilization; Adopt high temperature 140 DEG C of instantaneous sterilization 3s;
(12) cool fast; Be quickly cooled to less than 50 DEG C;
(13) finally by sterile filling.
embodiment 2:utilize microwave cooperating pectase to improve a method for apple crushing juice rate, it is characterized in that selecting apple, clean, stalk stoning, stripping and slicing, blanching, protect look, making beating, Microwave Pretreatment, ferment treatment, the enzyme that goes out, filtration, high-temperature instantaneous sterilization, fast cooling and sterile filling obtain finished product cider;
(1) select: select moderate, the fresh full apple of maturity to be raw material, and note the impurity of rejecting entrained with;
(2) stripping and slicing: get the fritter that apple 150g is cut into about 2cm;
(3) blanching: act on 3min under the condition of 95 DEG C;
(4) look is protected: in 0.1% citric acid solution, soak 8min afterflush pull out;
(5) pull an oar; Pull an oar 3 times at 20 DEG C;
(6) Microwave Pretreatment: act on 90s under the condition of 600W;
(7) ferment treatment: pectase (30,000 unit) is added to 0.06% of fruit quality, temperature 45 C enzymolysis 60min;
(8) go out enzyme: 95 DEG C, 3min;
(9) filter: 300 orders filter, and obtain fruit juice A;
(10) get step (9) remaining pomace, add 1 times of water, then repeat step (6), (7), (8) and (9), obtain fruit juice B, merge fruit juice A and B and obtain cider;
(11) high-temperature instantaneous sterilization; Adopt high temperature 138 DEG C of instantaneous sterilization 5s;
(12) cool fast; Be quickly cooled to less than 50 DEG C;
(13) finally by sterile filling.
embodiment 3:utilize microwave cooperating pectase to improve a method for apple crushing juice rate, it is characterized in that selecting apple, clean, stalk stoning, stripping and slicing, blanching, protect look, making beating, Microwave Pretreatment, ferment treatment, the enzyme that goes out, filtration, high-temperature instantaneous sterilization, fast cooling and sterile filling obtain finished product cider;
(1) select: select moderate, the fresh full apple of maturity to be raw material, and note the impurity of rejecting entrained with;
(2) stripping and slicing: get the fritter that apple 150g is cut into about 2cm;
(3) blanching: act on 4min under the condition of 93 DEG C;
(4) look is protected: in 0.05% citric acid solution, soak 10min afterflush pull out;
(5) pull an oar; Pull an oar 3 times at 15 DEG C;
(6) Microwave Pretreatment: act on 100s under the condition of 400W;
(7) ferment treatment: pectase (30,000 unit) is added to 0.10% of fruit quality, temperature 50 C enzymolysis 80min;
(8) go out enzyme: 93 DEG C, 4min;
(9) filter: 300 orders filter, and obtain fruit juice A;
(10) get step (9) remaining pomace, add 1 times of water, then repeat step (6), (7), (8) and (9), obtain fruit juice B, merge fruit juice A and B and obtain cider;
(11) high-temperature instantaneous sterilization; Adopt high temperature 135 DEG C of instantaneous sterilization 8s;
(12) cool fast; Be quickly cooled to less than 50 DEG C;
(13) finally by sterile filling.
Claims (1)
1. utilize microwave cooperating pectase to improve a method for apple crushing juice rate, it is characterized in that selecting apple, clean, stalk stoning, stripping and slicing, blanching, protect look, making beating, Microwave Pretreatment, ferment treatment, the enzyme that goes out, filtration, high-temperature instantaneous sterilization, fast cooling and sterile filling obtain finished product cider;
(1) select: select moderate, the fresh full apple of maturity to be raw material, and note the impurity of rejecting entrained with;
(2) stripping and slicing: the fritter being cut into about 2cm;
(3) blanching: act on 3 ~ 5min under the condition of 90 ~ 95 DEG C;
(4) look is protected: in 0.05% ~ 0.2%Vc or citric acid solution, soak 5 ~ 10min afterflush pull out;
(5) pull an oar; Not higher than under 30 DEG C of conditions, pull an oar 2 ~ 3 times;
(6) Microwave Pretreatment: act on 80 ~ 100s under the condition of 400 ~ 800W;
(7) ferment treatment: pectase (30,000 unit) is added to 0.04% ~ 0.10% of fruit quality, temperature 45 ~ 55 DEG C of enzymolysis 60 ~ 100min;
(8) go out enzyme: 90 ~ 95 DEG C, 3 ~ 5min;
(9) filter: 300 orders filter, and obtain fruit juice A;
(10) get step (9) remaining pomace, add 1 times of water, then repeat step (6), (7), (8) and (9), obtain fruit juice B, merge fruit juice A and B and obtain cider;
(11) high-temperature instantaneous sterilization; Adopt high temperature 135 ~ 140 DEG C of instantaneous sterilization 3 ~ 8s;
(12) cool fast; Be quickly cooled to less than 50 DEG C;
(13) finally by sterile filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410814841.6A CN104522790A (en) | 2014-12-25 | 2014-12-25 | Method for increasing apple juice yield by utilizing microwave-assisted pectinase |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410814841.6A CN104522790A (en) | 2014-12-25 | 2014-12-25 | Method for increasing apple juice yield by utilizing microwave-assisted pectinase |
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| CN104522790A true CN104522790A (en) | 2015-04-22 |
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| CN201410814841.6A Pending CN104522790A (en) | 2014-12-25 | 2014-12-25 | Method for increasing apple juice yield by utilizing microwave-assisted pectinase |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349468A (en) * | 2018-12-19 | 2019-02-19 | 徐州工程学院 | A kind of processing method of mulberries clear-juice beverage |
| WO2020251732A1 (en) * | 2019-06-10 | 2020-12-17 | Tropicana Products, Inc. | Improved method for recovering pomace |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815496A (en) * | 2014-03-21 | 2014-05-28 | 南京飞马食品有限公司 | Method for increasing strawberry juice yield through biological composite enzyme |
-
2014
- 2014-12-25 CN CN201410814841.6A patent/CN104522790A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815496A (en) * | 2014-03-21 | 2014-05-28 | 南京飞马食品有限公司 | Method for increasing strawberry juice yield through biological composite enzyme |
Non-Patent Citations (2)
| Title |
|---|
| 张少颖等: "微波预处理原料对苹果汁褐变的影响", 《农业工程学报》 * |
| 郑瑞婷等: "果胶酶制取苹果汁的优化工艺研究", 《广东农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349468A (en) * | 2018-12-19 | 2019-02-19 | 徐州工程学院 | A kind of processing method of mulberries clear-juice beverage |
| WO2020251732A1 (en) * | 2019-06-10 | 2020-12-17 | Tropicana Products, Inc. | Improved method for recovering pomace |
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Application publication date: 20150422 |