CN104544392A - Method for preparing litchi juice concentrate by rotary evaporation concentration under high vacuum - Google Patents
Method for preparing litchi juice concentrate by rotary evaporation concentration under high vacuum Download PDFInfo
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- CN104544392A CN104544392A CN201410752471.8A CN201410752471A CN104544392A CN 104544392 A CN104544392 A CN 104544392A CN 201410752471 A CN201410752471 A CN 201410752471A CN 104544392 A CN104544392 A CN 104544392A
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- Prior art keywords
- lichee
- rotary evaporation
- high vacuum
- inspissated juice
- juice concentrate
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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)
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- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Abstract
The invention relates to a method for preparing litchi juice concentrate by rotary evaporation concentration under high vacuum, and belongs to the technical field of litchi juice concentrate preparation. A concentration technology comprises the steps of shelling litchis, and removing stones; concentrating for 10-60 minutes at the temperature of 40-60 DEG C by a low-temperature cooling circulating pump with the rotating speed of 3-6 gears under the condition that the vacuum degree is -0.075 to -0.095MPa to obtain the litchi juice concentrate; and then, feeding 4000U/100g-7000U/100g of pectinase into the obtained litchi juice concentrate, and carrying out enzymolysis for 1-3 hours at the temperature of 35-60 DEG C to clarify the litchi juice concentrate. The method for preparing the litchi juice concentrate by the rotary evaporation concentration under the high vacuum is easy to operate, high in yield and rich in fragrance of litchi juice; after concentration, the juice is clarified by the pectinase, so that the litchi juice concentrate is pure in color, clear, transparent and stable in system.
Description
Technical field
The present invention relates to a kind of method preparing lichee inspissated juice, specifically a kind of high vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, belongs to lichee inspissated juice preparing technical field.
Background technology
Food has triple functions attribute, is trophic function, sense organ function and physiological regulation function from low to high successively.Trophic function refers to that food provides human body to maintain the function of nutriment required for basic vital movement, is the most basic functional attributes of food; Sense organ function refers to the characteristics such as color, type and mouthfeel that food is intrinsic, meets the sense organ demand of human body, is the comparatively senior functional attributes of food; Physiological regulation function refers to that food regulates the function of human physiological activity, maintenance and promotion health, prevention and adjuvant treatment of diseases, is the five-star functional attributes of food.
Litchi pulp is pure white sparkling and crystal-clear, meat is fine and close, juice sweet taste is beautiful, nutritious, interrelated data shows: every 100g litchi meat contains: moisture 84g, carbohydrate 14g, vitamin C 36mg, Cobastab i 0.02nig, vitamin B2 0.04mg, protein 0.7g, fatty 0.6g, crude fibre 0.2g, P 32 nig, calcium 6ing, iron 0.5mg, potassium 193mg, sodium 0.6mg, magnesium 17.8mg, thiamine 0.02mg, riboflavin 0.04mg and niacin 0.4mg, also has several amino acids, citric acid, malic acid, pectin etc. simultaneously.Containing polysaccharide in litchi pulp, can scavenging free radicals, there is antioxidation activity and immunoregulatory effect.Lichee has anti-oxidant and good fortune and penetrates defencive function.Same containing abundant Flavonoid substances in lichee pericarp, as anthocyanidin and OPC etc., there is certain biologically active, and the extract of lichee pericarp has scavenging free radicals, suppress Linoleic Acid Oxidation and the use such as anticancer, the extract of lichee pericarp and fruit stone also has certain bacteriostasis.
The major product of lichee processing is dried litchi, canned litchi, litchi spirit, Lychee juice.According to rough estimates, national lichee area 863.53 ten thousand mu in 2010, output 175.83 ten thousand tons, increases M.03 ten thousand tons than last year.Wherein, 423.32 ten thousand mu, Guangdong, 98.65 ten thousand tons; 320.09 ten thousand mu, Guangxi, 47.61 ten thousand tons; 520,000 mu, Fujian, 180,000 tons; 500,000 mu, Hainan, 140,000 tons.Lichee processing capacity 4.50 ten thousand tons, wherein dry 4000 tons of system, 2815 tons, juice processed, alcoholic 8220 tons, about 30,000 tons, tank processed.Than 2009 3.14 ten thousand tons of processing total amount add 1.37 ten thousand tons.Researcher mainly have studied nutrition, color and luster, local flavor and processing characteristics for lichee processing, and the processing for lichee provides theoretical and basic condition, has short to Development of Fruit Industry. enter effect.Non-enzymatic browning is that the change relating to fruit juice Determination of Chlorophyll, OPC, total phenol, ascorbic acid, HMF (methylol furancarboxylic acid) etc. with the main cause of quality deterioration in storage processed by fruit juice.Because the chemical composition of raw material used, processing technology and product is different, therefore the degree causing all kinds of reactions of non-ferment brown stain to exist in different fruit juice is different.
Chinese invention: CN 201210493202.5; Disclose a kind of freeze concentration processing method of Litchi Juice, by litchi fruits through ozone treatment, stoning of shelling, get juice, filtration, freeze concentration process, sterile filling sealing, will the lichee freeze concentration fruit juice preservation at low temperatures of filling and sealing be completed.The concentration of soluble solids of Litchi Juice can be brought up to more than 25% from about 17% of original fruit juice by freezing and concentrating method provided by the invention; Litchi fruits is before getting juice in addition, through Ozone Water sterilization, so do not need before concentration to carry out pasteurization process again, thus avoids the harmful effect of high temperature to Litchi Juice; The lichee inspissated juice obtained maintains the color and luster of lichee original fruit juice, local flavor, fragrance and nutritional labeling substantially.But this technique adopts freeze concentration not in conjunction with high vacuum rotary evaporation concentration technique.Therefore, develop a kind of lichee inspissated juice tool adopting high vacuum rotary evaporation concentration technique to prepare to be of great significance.
Summary of the invention
The object of this invention is to provide a kind of high vacuum rotary evaporation and concentrate the method preparing lichee inspissated juice, it is simple to operate that this high vacuum rotary evaporation concentrates preparation technology, lichee yield is high, Lychee juice gives off a strong fragrance, pectase clear juice is used after concentrated, make its pure color, clear, stable system.
Object of the present invention is achieved by the following technical programs:
High vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, and this preparation method is:
Lichee is peeled off after stoning, at vacuum-0.075--0.095MPa, rotating speed 3-6 shelves, under sub-cooled circulating pump, temperature 40-60 DEG C, concentrated 10-60min, obtained lichee inspissated juice, then add 4000U/100g-7000U/100g pectase enzymolysis 1-3h at 35-60 DEG C, clarification lichee inspissated juice;
Lichee is peeled off after stoning, adopts 5%-10% glucose solution to soak, prevents lichee from contacting with air and carry out brown stain;
Pectase used re-uses after needing first to be configured to certain density enzyme solutions.
The present invention relative to the beneficial effect of prior art is:
Compared with additive method, it is simple to operate that this high vacuum rotary evaporation concentrates preparation technology, and lichee yield is high, and Lychee juice gives off a strong fragrance, and uses pectase clear juice, make its pure color, clear, stable system after concentrated.
Different method for concentration is on the impact of soluble solid content in lichee inspissated juice:
Use pectase on the impact of lichee inspissated juice clarity:
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, the specific embodiment of the invention is implemented by Synthesis and applications two aspect.
Embodiment 1
High vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, and this preparation method is:
Lichee is peeled off after stoning, at vacuum-0.075MPa, rotating speed 3 grades, under sub-cooled circulating pump, temperature 40 DEG C, concentrated 10min, obtained lichee inspissated juice, then add 4000U/100g pectase enzymolysis 1h at 35 DEG C, clarification lichee inspissated juice;
Lichee is peeled off after stoning, adopts 5% glucose solution to soak, prevents lichee from contacting with air and carry out brown stain;
Pectase used re-uses after needing first to be configured to certain density enzyme solutions.
Embodiment 2
High vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, and this preparation method is:
Lichee is peeled off after stoning, at vacuum-0.080MPa, rotating speed 4 grades, under sub-cooled circulating pump, temperature 45 C, concentrated 20min, obtained lichee inspissated juice, then add 5000U/100g pectase enzymolysis 1.5h at 40 DEG C, clarification lichee inspissated juice;
Lichee is peeled off after stoning, adopts 6% glucose solution to soak, prevents lichee from contacting with air and carry out brown stain;
Pectase used re-uses after needing first to be configured to certain density enzyme solutions.
Embodiment 3
High vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, and this preparation method is:
Lichee is peeled off after stoning, at vacuum-0.085MPa, rotating speed 5 grades, under sub-cooled circulating pump, temperature 50 C, concentrated 30min, obtained lichee inspissated juice, then add 6000U/100g pectase enzymolysis 2h at 45 DEG C, clarification lichee inspissated juice;
Lichee is peeled off after stoning, adopts 7% glucose solution to soak, prevents lichee from contacting with air and carry out brown stain;
Pectase used re-uses after needing first to be configured to certain density enzyme solutions.
Embodiment 4
High vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, and this preparation method is:
Lichee is peeled off after stoning, at vacuum-0.090MPa, rotating speed 6 grades, under sub-cooled circulating pump, temperature 55 DEG C, concentrated 40min, obtained lichee inspissated juice, then add 7000U/100g pectase enzymolysis 2.5h at 50 DEG C, clarification lichee inspissated juice;
Lichee is peeled off after stoning, adopts 8% glucose solution to soak, prevents lichee from contacting with air and carry out brown stain;
Pectase used re-uses after needing first to be configured to certain density enzyme solutions.
Embodiment 5
High vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, and this preparation method is:
Lichee is peeled off after stoning, at vacuum-0.095MPa, rotating speed 6 grades, under sub-cooled circulating pump, temperature 60 C, concentrated 60min, obtained lichee inspissated juice, then add 7000U/100g pectase enzymolysis 3h at 60 DEG C, clarification lichee inspissated juice;
Lichee is peeled off after stoning, adopts 9% glucose solution to soak, prevents lichee from contacting with air and carry out brown stain;
Pectase used re-uses after needing first to be configured to certain density enzyme solutions.
Claims (4)
1. high vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, it is characterized in that: this preparation method is:
Lichee is peeled off after stoning, at vacuum-0.075--0.095MPa, rotating speed 3-6 shelves, under sub-cooled circulating pump, temperature 40-60 DEG C, concentrated 10-60min, obtained lichee inspissated juice, add 4000U/100g-7000U/100g pectase enzymolysis 1-3h at 35-60 DEG C again, filter to obtain clarification lichee inspissated juice.
2. high vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, it is characterized in that: lichee is peeled off after stoning, adopts 5%-10% glucose solution to soak, prevents lichee from contacting with air and carry out brown stain.
3. high vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, it is characterized in that: described pectase re-uses after needing first to be configured to certain density enzyme solutions.
4. high vacuum rotary evaporation concentrates the method preparing lichee inspissated juice, it is characterized in that: adopt high vacuum rotary evaporation method for concentration to prepare lichee inspissated juice, its concentrated number of times is 3 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410752471.8A CN104544392A (en) | 2014-12-11 | 2014-12-11 | Method for preparing litchi juice concentrate by rotary evaporation concentration under high vacuum |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410752471.8A CN104544392A (en) | 2014-12-11 | 2014-12-11 | Method for preparing litchi juice concentrate by rotary evaporation concentration under high vacuum |
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| CN104544392A true CN104544392A (en) | 2015-04-29 |
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| CN201410752471.8A Pending CN104544392A (en) | 2014-12-11 | 2014-12-11 | Method for preparing litchi juice concentrate by rotary evaporation concentration under high vacuum |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722427A (en) * | 2015-11-14 | 2017-05-31 | 包宗辉 | A kind of preparation method of the dried litchi with hypoglycemic effect |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB486876A (en) * | 1936-12-10 | 1938-06-10 | Beau May Process Corp | A method of intensifying fruit or vegetable juice |
| CN1383760A (en) * | 2002-05-30 | 2002-12-11 | 秦建新 | Beverage matched with milk and its prepn process |
-
2014
- 2014-12-11 CN CN201410752471.8A patent/CN104544392A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB486876A (en) * | 1936-12-10 | 1938-06-10 | Beau May Process Corp | A method of intensifying fruit or vegetable juice |
| CN1383760A (en) * | 2002-05-30 | 2002-12-11 | 秦建新 | Beverage matched with milk and its prepn process |
Non-Patent Citations (1)
| Title |
|---|
| 赵芳: "荔枝浓缩汁工艺研究", 《中国优秀硕士学位论文全文数据库（电子期刊）》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722427A (en) * | 2015-11-14 | 2017-05-31 | 包宗辉 | A kind of preparation method of the dried litchi with hypoglycemic effect |
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Application publication date: 20150429 |
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