CN106901099A - A kind of method for improving orange crushing juice rate using freezing and enzymolysis - Google Patents
A kind of method for improving orange crushing juice rate using freezing and enzymolysis Download PDFInfo
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- CN106901099A CN106901099A CN201710085826.6A CN201710085826A CN106901099A CN 106901099 A CN106901099 A CN 106901099A CN 201710085826 A CN201710085826 A CN 201710085826A CN 106901099 A CN106901099 A CN 106901099A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 115
- 238000000034 method Methods 0.000 title claims abstract description 44
- 238000007710 freezing Methods 0.000 title claims abstract description 31
- 230000008014 freezing Effects 0.000 title claims abstract description 31
- 239000002893 slag Substances 0.000 claims abstract description 59
- 235000015205 orange juice Nutrition 0.000 claims abstract description 30
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 21
- 238000005520 cutting process Methods 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 9
- 201000010099 disease Diseases 0.000 claims abstract description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000010257 thawing Methods 0.000 claims abstract description 7
- 108010059892 Cellulase Proteins 0.000 claims abstract description 5
- 229940106157 cellulase Drugs 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 239000007787 solid Substances 0.000 description 13
- 238000001816 cooling Methods 0.000 description 10
- 235000015203 fruit juice Nutrition 0.000 description 10
- 241000675108 Citrus tangerina Species 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 241000207199 Citrus Species 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000005976 Citrus sinensis Nutrition 0.000 description 1
- 240000002319 Citrus sinensis Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 238000009371 citriculture Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- STZCRXQWRGQSJD-UHFFFAOYSA-M sodium;4-[[4-(dimethylamino)phenyl]diazenyl]benzenesulfonate Chemical compound [Na+].C1=CC(N(C)C)=CC=C1N=NC1=CC=C(S([O-])(=O)=O)C=C1 STZCRXQWRGQSJD-UHFFFAOYSA-M 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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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
- A23L2/06—Extraction of juices from citrus fruits
-
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Processing Of Solid Wastes (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of method for improving orange crushing juice rate using freezing and enzymolysis, step is：A, sorting：Selection is without rotten, no disease and pests harm and mechanical wounding, hard, the fresh orange of fruit；B, peeling valve cutting：Different size of orange valve will be cut into after the orange peeling of selection；C, freezing：The orange valve for cutting is placed in refrigerator and freezes；D, defrosting：Thawed to fruit under certain condition by the orange valve after freezing and melted completely；E, squeeze the juice：Orange valve is frozen really to be placed in juice extractor and is squeezed the juice, obtain orange juice and orange slag, orange slag is standby；F, orange slag enzymolysis：Pectase and cellulase are added, is mixed, enzymolysis；G, squeeze the juice again：Orange slag after enzymolysis is squeezed the juice for the second time, obtains orange slag enzymolysis liquid；H, mixed juice：Orange juice and orange slag enzymolysis liquid are mixed, mixing orange juice is obtained.It is easy to implement the method, it is easy to operate, the nutritional ingredient of orange juice is remained, orange juice crushing juice rate 10-14% is improve, the utilization rate of raw material is substantially increased, reduce cost.
Description
Technical field
The invention belongs to fruit-vegetable food processing technique field, and in particular to one kind is utilized and freezes broken wall and zymolysis technique raising
The method of orange crushing juice rate.
Background technology
Sweet orange is one kind of oranges and tangerines, alias yellow fruit, orange, gold goal, gold orange etc., be Rutaceae Aurantioideae Citrus really
Tree, arbor.China is oranges and tangerines plantation big country, yield the second in the world.It is oranges and tangerines sweet and sour taste, nutritious, have it is very high edible and
Medical value.The crushing juice rate of oranges and tangerines is the key factor for restricting citriculture development, and country's crushing juice rate of China (40%-45%) is universal
Less than external oranges and tangerines crushing juice rate (more than 50%), possible cause is including kind, process equipment and technological problemses etc..Crushing juice rate is
One of most important factor that production fruit juice person investigates, is also important marketing quality index, and conventional fruit juice accounts for full fruit weight
Percentage represents, the height and fruit of crushing juice rate in itself the number of juice, take the complexity of juice, take juice technique etc. and have phase
When big relation.
The main cause for influenceing oranges and tangerines crushing juice rate is that oranges and tangerines contain substantial amounts of pectin and fibrous matter.Pectase, cellulose
The commercial enzyme preparations such as enzyme, hemicellulase are often used among the production of fruit juice.There is the fruit juice ratio that document report is enzymatically treated
The quality of the fruit juice of conventional press method treatment is more excellent.Compound use enzyme preparation more can crush the cell membrane of pulp, and pulp glues
Degree is reduced, and cell disintegration makes solid content increase in fruit juice into fractionlet, intracellular organic matter dissolution, and crushing juice rate obtains very big
Improve, productivity effect is improved, while nutritional ingredient is also retained.Crushing juice rate additionally depends on oranges and tangerines disorganization degree.It is existing
Row technique is limited by mechanical equivalent of light feature, and oranges and tangerines disorganization degree is not high, and tissue fluid can not discharge completely, influences crushing juice rate.And
Refrigerating process crystallizes tissue fluid, tissue fluid is discharged completely so as to destroy cell membrane, and dissolution freedom substantially increases juice
Rate.
In daily production, mostly using single pressing juice, but many juice are also had during this and is retained
It is not utilized in citrus pulp and causes to waste.And carrying out twice pressing can effectively improve crushing juice rate.Therefore, present patent application exists
First time crushing juice rate is improved using freezing broken wall in the production of orange juice, enzymolysis twice pressing is carried out to orange slag and is improved second juice
Rate.Crushing juice rate is improved on the premise of orange juice nutrient and flavour is ensured can reduce production cost, enhance one's market competitiveness.
The content of the invention
For the problem and shortage that above-mentioned technology is present, the purpose of the present invention is to there are provided a kind of utilization to freeze and enzyme
The method that solution technology improves orange crushing juice rate, it is easy to implement the method, it is easy to operate, the nutritional ingredient of orange juice can be preferably remained,
Orange slag is digested, raw material availability is improve, cost is reduced.
To achieve these goals, the present invention is adopted the following technical scheme that：
Its technology design is：A kind of method for improving orange crushing juice rate using freezing and zymolysis technique, including sorting, peeling
Valve cutting, freeze, thaw, squeezing the juice, orange slag enzymolysis, secondary juice, mixing juice.
A kind of utilization freezes the method for improving orange crushing juice rate of broken wall and enzymolysis, and its step is：
(1) sorting：Without rotten, no disease and pests harm and mechanical wounding, hard, the fresh orange of fruit is raw material for selection；
(2) valve cutting is removed the peel：Different size of orange valve is cut into after the fresh orange peeling that step (1) is chosen；
(3) freeze：The orange valve for cutting is placed in -20 DEG C~-10 DEG C refrigerators freezing 6h~18h, and the central temperature of orange valve is -
1--3 DEG C；
(4) thaw：By the orange valve after step (3) freezing, in different thawing conditions, (30 DEG C of room temperature is thawed, 30 DEG C of solutions of water-bath
Freeze, the defrosting of 30 DEG C of constant incubator) under thaw to fruit and melt completely (fruit crystalline solid all melts)；
(5) squeeze the juice：The orange valve of step (4) gained is frozen really to be placed in juice extractor and is once squeezed the juice, obtain orange juice and orange slag, orange
Slag is standby；
(6) orange slag enzymolysis：Orange slag after once squeezing the juice adds a certain amount of water, and (orange slag is 1 with the mass ratio of water:0.5~
1), by orange slag gauge, 0.05%~0.10% (mass ratio) pectase and 0.01%~0.05% (mass ratio) fiber are added
Plain enzyme, mixes, 40 DEG C~60 DEG C 0.5~2h of enzymolysis；
(7) squeeze the juice again：Orange slag after enzymolysis is squeezed the juice for the second time, obtains orange slag enzymolysis liquid；
(8) juice is mixed：Step (5) gained orange juice and the orange slag enzymolysis liquid of step (7) gained are mixed, mixing orange juice is obtained.
The present invention carries out freezing broken wall to orange, and orange slag is digested, and improves orange juice crushing juice rate 10-14%, significantly
The utilization rate of raw material is improve, about 10% is improve, production cost about 10% is reduced, the market competitiveness is enhanced.
The present invention compared with prior art, with advantages below and effect：
(1) compared with traditional handicraft, the inventive method combines secondary juice technique, Ke Yiti using freezing and orange slag enzymolysis
Crushing juice rate high more than 10%, substantially increases the utilization rate of raw material；
(2) the inventive method processes orange under cryogenic, and the nutritional ingredient inside fruit is retained well, more
Nutrition and the local flavor of orange juice are ensure that well；
(3) the inventive method is digested to orange slag, realizes the recycling of orange juice processing byproduct orange slag, is reduced into
This；
(4) the inventive method is easy to operate, is a kind of efficient, method of energy-conservation, before having preferable market beneficial to implementation
Scape.
Specific embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to specific embodiment to this
The method of invention is described in further detail, but embodiment described herein is only used to explain the present invention, is not used to limit
The fixed present invention.
Embodiment 1：
A kind of method for improving orange crushing juice rate using freezing and zymolysis technique, including sorting, peeling valve cutting, freezing, solution
Freeze, squeeze the juice, orange slag enzymolysis, secondary juice, mixing juice.
A kind of to utilize freezing and digest the method for improving orange crushing juice rate, its step is：
(1) sorting：Without rotten, no disease and pests harm and mechanical wounding, hard, the fresh orange of fruit is raw material for selection；
(2) valve cutting is removed the peel：The orange valve of 1/4 size is cut into after the fresh orange peeling that step (1) is chosen；
(3) freeze：The orange valve for cutting is placed in 12 or 18h of freezing in -10 or -16 DEG C of refrigerators；
(4) thaw：Thawed under the conditions of room temperature (30 DEG C) to fruit crystalline solid whole by the orange valve after step (3) freezing
Melt；
(5) squeeze the juice：The orange valve of step (4) gained is frozen really to be placed in juice extractor and is once squeezed the juice, obtain orange juice and orange slag, orange
Slag is standby；
(6) orange slag enzymolysis：Orange slag after first time is squeezed the juice adds a certain amount of water, and (orange slag is 1 with the mass ratio of water:
0.5) 0.05% (mass ratio) pectase and 0.05% (mass ratio) cellulase, are added, is mixed, 45 DEG C of enzymolysis 2h；
(7) secondary juice：Orange slag after enzymolysis is squeezed the juice for the second time, obtains orange slag enzymolysis liquid；
(8) juice is mixed：Step (5) gained orange juice is mixed with the orange slag enzymolysis liquid of step (7) gained, a kind of mixing orange is obtained
Juice.
This programme processes orange juice, and crushing juice rate improves about 13%, and soluble solid content is 9.8%.
Embodiment 2：
A kind of method for improving orange crushing juice rate using freezing and zymolysis technique, including sorting, peeling valve cutting, freezing, solution
Freeze, squeeze the juice, orange slag enzymolysis, secondary juice, mixing juice.
A kind of to utilize freezing and digest the method for improving orange crushing juice rate, its step is：
(1) sorting：Without rotten, no disease and pests harm and mechanical wounding, hard, the fresh orange of fruit is raw material for selection；
(2) valve cutting is removed the peel：The orange valve of 1/2 size is cut into after the fresh orange peeling that step (1) is chosen；
(3) freeze：The orange valve for cutting is placed in 8 or 14h of freezing in -12 or -15 DEG C of refrigerators；
(4) thaw：Thawed under 30 DEG C of water bath conditions to fruit crystalline solid by the orange valve after step (3) freezing and all melted
Change；
(5) squeeze the juice：The orange valve of step (4) gained is frozen really to be placed in juice extractor and is once squeezed the juice, obtain orange juice and orange slag, orange
Slag is standby；
(6) orange slag enzymolysis：Orange slag after once squeezing the juice adds a certain amount of water, and (orange slag is 1 with the mass ratio of water:1), press
Orange slag gauge, adds 0.08% (mass ratio) pectase and 0.03% (mass ratio) cellulase, mixes, 50 DEG C of enzymolysis
50min；
(7) secondary juice：Orange slag after enzymolysis carries out secondary juice, obtains orange slag enzymolysis liquid；
(8) juice is mixed：Step (5) gained orange juice is mixed with the orange slag enzymolysis liquid of step (7) gained, mixing orange juice is obtained.
This programme processes orange juice, and crushing juice rate improves about 11%, and soluble solid content is 10.0%.
Embodiment 3：
A kind of method for improving orange crushing juice rate using freezing and zymolysis technique, including sorting, peeling valve cutting, freezing, solution
Freeze, squeeze the juice, orange slag enzymolysis, secondary juice, mixing juice.
A kind of method for improving orange crushing juice rate using freezing and enzymolysis, it is specific as follows：
(1) sorting：Without rotten, no disease and pests harm and mechanical wounding, hard, the fresh orange of fruit is raw material for selection；
(2) valve cutting is removed the peel：The orange valve of 1/8 size is cut into after the fresh orange peeling that step (1) is chosen；
(3) freeze：The orange valve for cutting is placed in 6 or 10h of freezing in -16 or -20 DEG C of refrigerators；
(4) thaw：Thawed in 30 DEG C of constant incubators to fruit crystalline solid whole by the orange valve after step (3) freezing
Melt；
(5) squeeze the juice：The orange valve of step (4) gained is frozen really to be placed in juice extractor and is once squeezed the juice, obtain orange juice and orange slag, orange
Slag is standby；
(6) orange slag enzymolysis：Orange slag after once squeezing the juice adds a certain amount of water, and (orange slag is 1 with the mass ratio of water:1), press
Orange slag gauge, adds 0.10% (mass ratio) pectase and 0.01% (mass ratio) cellulase, mixes, 60 DEG C of enzymolysis
0.5h；
(7) squeeze the juice again：Orange slag after enzymolysis is squeezed the juice for the second time, obtains orange slag enzymolysis liquid；
(8) juice is mixed：Step (5) gained orange juice is mixed with the orange slag enzymolysis liquid of step (7) gained, mixing orange juice is obtained.
This programme processes orange juice, and crushing juice rate improves about 12%, and soluble solid content is 10.1%.
Experimental example one：The determination of orange valve size
Orange valve size, cooling time etc. can all influence orange juice crushing juice rate, and to study optimal refrigerating process, this Experimental comparison is not
Influence with orange valve size, different cooling times and different defreezing methods to crushing juice rate, with crushing juice rate and soluble solid
Content is the optimal refrigerating process parameter of judging quota research.Selection is without rotten, no disease and pests harm and mechanical wounding, and fruit is hard, new
Fresh orange, is divided into 4 parts, weighs and records.A whole fruit is squeezed the juice after peeling, and 3 parts are cut into 1/2,1/4,1/8 size respectively in addition
After squeeze the juice, fruit juice filtering after weigh, calculate crushing juice rate.
Table 1：Influence of the orange valve size to crushing juice rate
As can be seen from the table, crushing juice rate and soluble solid content are improved with the increase of orange degree of crushing,
Show that the smaller crushing juice rate of orange valve is higher, soluble solid content is higher.Consider it is easy to operate, it is determined that optimal orange valve size
It is 1/4.
Experimental example two：The determination of cooling time
Selection is divided into 4 parts without rotten, no disease and pests harm and mechanical wounding, hard, the fresh orange of fruit, weighs and records.
Orange is cut into 1/4 size after peeling, refrigerator is put into and is freezed 6h, 10h, 14h, 18h respectively, squeezed the juice after defrosting 1.5h, fruit juice mistake
Weighed after filter, calculate crushing juice rate, select optimal cooling time.
Table 2：Influence of the cooling time to crushing juice rate
As can be seen from the table, crushing juice rate extends and improves with cooling time, the crushing juice rate area of cooling time 14h and 18h
It is not little, and the soluble solid content of cooling time 14h is 18h higher than cooling time, it is thus determined that 14h is optimal cold
The jelly time.
Experimental example three：The determination of defreezing method
Selection is divided into 4 parts without rotten, no disease and pests harm and mechanical wounding, hard, the fresh orange of fruit, weighs and records.
Orange is cut into 1/4 size after peeling, portion is directly squeezed the juice, 3 parts are put into refrigerator freezing 10h in addition, take out distinguish thaw at RT,
Squeezed the juice after 30 DEG C of water-bath is thawed, 30 DEG C of constant incubators thaw, weighed after fruit juice filtering, calculate crushing juice rate.
Table 3：Influence of the defreezing method to crushing juice rate
As can be seen from the table, 30 DEG C of constant incubator defrosting effects are best, crushing juice rate highest.
By above-mentioned technical measures, crushing juice rate is to produce one of most important factor that fruit juice person investigates, and is also important
Marketing quality index.Result of the test shows that orange valve size is 1/4, and cooling time is 14h, and defreezing method is 30 DEG C of constant temperature trainings
When supporting case defrosting, orange juice crushing juice rate and soluble solid content can be improved.
Claims (1)
1. a kind of to utilize freezing and digest the method for improving orange crushing juice rate, its step is：
A, sorting：Without rotten, no disease and pests harm and mechanical wounding, hard, the fresh orange of fruit is raw material for selection；
B, peeling valve cutting：Different size of orange valve is cut into after the fresh orange peeling that step (A) is chosen；
C, freezing：The orange valve for cutting is placed in freezing 6h~18h in -20 DEG C~-10 DEG C refrigerators, and the central temperature of orange valve is -1--3
℃；
D, defrosting：Thawed to fruit in 30 DEG C of room temperature, 30 DEG C of water-bath, 30 DEG C of constant incubator by the orange valve after step (C) freezing
It is real to melt completely；
E, squeeze the juice：The orange valve of step (D) gained is frozen really to be placed in juice extractor and is once squeezed the juice, obtain orange juice and orange slag, orange slag is standby
With；
F, orange slag enzymolysis：Orange slag and the mass ratio of water after once squeezing the juice are 1:0.5~1, by orange slag gauge, add 0.05%
~0.10% mass, than cellulase, is mixed than pectase and 0.01%~0.05% mass, and 40 DEG C~60 DEG C enzymolysis 0.5~
2h；
G, squeeze the juice again：Orange slag after enzymolysis is squeezed the juice for the second time, obtains orange slag enzymolysis liquid；
H, mixed juice：Step (E) gained orange juice and the orange slag enzymolysis liquid of step (F) gained are mixed, mixing orange juice is obtained.
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| CN110200862A (en) * | 2019-07-19 | 2019-09-06 | 刘梅 | The extracting method of one Plant Extracts |
| CN110859876A (en) * | 2019-12-04 | 2020-03-06 | 辽宁省旱地农林研究所 | Aronia melanocarpa extract and preparation method thereof |
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| CN113576957A (en) * | 2020-04-30 | 2021-11-02 | 广东省禾基生物科技有限公司 | Extraction method of sweet orange juice and application of obtained sweet orange juice |
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