CN107114650A - The technique of asparagus juice clarification - Google Patents
The technique of asparagus juice clarification Download PDFInfo
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- CN107114650A CN107114650A CN201710300693.XA CN201710300693A CN107114650A CN 107114650 A CN107114650 A CN 107114650A CN 201710300693 A CN201710300693 A CN 201710300693A CN 107114650 A CN107114650 A CN 107114650A
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- asparagus juice
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 84
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 76
- 238000005352 clarification Methods 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 26
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 83
- 239000008395 clarifying agent Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 16
- 229920001661 Chitosan Polymers 0.000 claims description 15
- 239000002131 composite material Substances 0.000 claims description 15
- 238000009792 diffusion process Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 229920001817 Agar Polymers 0.000 claims description 12
- 239000008272 agar Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 230000015556 catabolic process Effects 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000006731 degradation reaction Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 108010059820 Polygalacturonase Proteins 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 3
- 108010093305 exopolygalacturonase Proteins 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract 1
- 239000006025 fining agent Substances 0.000 description 8
- 238000005189 flocculation Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 150000002500 ions Chemical class 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241001330002 Bambuseae Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000016615 flocculation Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 230000005653 Brownian motion process Effects 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
- 238000005411 Van der Waals force Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005537 brownian motion Methods 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920005615 natural polymer Polymers 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 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
- 150000002972 pentoses Chemical class 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 235000014214 soft drink Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- 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
-
- 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
-
- 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
- A23L2/82—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by flocculation
Abstract
The invention belongs to food processing field, particularly disclose a kind of technical recipe of asparagus juice clarification technique, it is characterized in that by adding natural clarifying agent, flocculant, through three secondary clearings, asparagus juice secondary precipitation effectively is solved the problems, such as, certain reference is provided to the current asparagus beverage deep process of China.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of technique of asparagus juice clarification.
Background technology
With the continuous improvement of people's living standards, the health-nutrition consciousness of people there occurs radical change, it is being satisfied with
Under the topic have enough, drunk, while nutrition has also been recognized the health effect of people by consumer, people's life how will be occupied
The drink of main status living, food on the basis of tradition, production turn into not only nutrition and health care again the drink with certain function, eat
Product are extremely urgent.
Asparagus is herbaceos perennial, claims its asparagus to be because tender stem and bamboo of the main edible tender stem as reed
Bamboo shoot, asparagus is very popular with its unique delicious local flavor, higher nutritive value, medical value, as international popular
High-grade health-care vegetable.In recent years, asparagus has been machined with faster development, and quick-frozen asparagus, canned asparagus spear, asparagus wine are asked in succession
Generation, the production technology of asparagus juice there has also been certain progress, the colourless free from extraneous odour asparagus juice as disclosed in the patent No. 99112112
And preparation method thereof.
Above-mentioned asparagus juice production technology plays positive role to the exploitation of asparagus to a certain extent, but it is given birth to
Easily there is secondary precipitation phenomenon in the drawbacks of production. art link but has certain, product.Secondary precipitation not only influences asparagus juice
Quality, and human body can be influenceed to absorb nutritional ingredient.
The content of the invention
The present invention solves the problems, such as to be also easy to produce secondary precipitation by asparagus juice that there is provided one to make up the deficiencies in the prior art
Plant color stability, figure's clarification, the technique of the asparagus juice clarification of fragrance gracefulness.
The technical solution adopted in the present invention is：
A kind of technical recipe of asparagus juice clarification technique, it is characterised in that：Comprise the following steps：
The natural clarifying agent of STERM layers of current potential of composite diffusion particle is added during primary clarification, is stirred and evenly mixed, 1.5~2 are stood
Hour, temperature is used for 50~65 DEG C；
Agar-CaC0 is used during post-defecation3Method, adds agar and CaC03, stir and evenly mix, stand 1.5~4 hours, temperature
Spend for 50-55 DEG C；
Chitosan is added during three secondary clearings, is stirred, temperature is maintained at 50~60 DEG C, after then standing 1.5~2 hours
Filtered.
Detailed step is as follows.
A, primary clarification：Asparagus juice after enzymolysis adds the natural clarifying agent of STERM layers of current potential of composite diffusion particle；
B, heating：Above-mentioned asparagus juice is heated, and 50~65 DEG C of keeping temperature；
C, stirring：Stir and evenly mix, stand 1.5~2 hours；
D, post-defecation：Aforesaid liquid filters through vacuum filter, just after concentration, secondary enzymolysis plus agar and CaC03, temperature guarantor
Hold at 50~55 DEG C；
E, stirring：Stir and evenly mix, stand 1.5~4 hours；
F, three secondary clearings：Aforesaid liquid is filtered through diatomite filter, chitosan is added after secondary concentration, and temperature is maintained at 50~
60℃；
G, stirring：Stir and evenly mix, stand 1.5~2 hours.
Preferred scheme is as follows.
Step（a）In, addition accounts for the natural of asparagus juice weight 0.001-0.010% STERM layers of current potentials of composite diffusion particle
Fining agent.
Step（d）In, add the agar for accounting for asparagus juice weight 0.01-0.07% and account for asparagus juice weight 0.01-0.04%'s
CaC03。
Step（f）In, secondary concentration is concentrated into 18-20Bix using quadruple effect enrichment facility, and addition accounts for asparagus juice weight
The chitosans of 0.003-0.010 ‰.
Step（a）In, the asparagus juice after enzymolysis is that the cellulase degradation 1.5-2 that addition accounts for asparagus juice weight 2-4 ‰ is small
When after asparagus juice.
More excellent scheme is as follows.
Step（a）In, add the natural clarifying agent for accounting for the STERM layers of current potential of composite diffusion particle of asparagus juice weight 0.003%.
Step（d）Middle addition accounts for the agar of asparagus juice weight 0.04% and accounts for the CaC0 of asparagus juice weight 0.025%3。
Step（f）Middle addition accounts for the chitosan of asparagus juice weight 0.007 ‰.
Step（d）In, just concentration is concentrated into 12Bix using quadruple effect enrichment facility, and secondary enzymolysis is to add to account for liquid weight
2-4 ‰ pectinase enzymatic hydrolysis 1.5-2 hours.
The principle of the present invention is as follows：The natural clarifying agent for adding STERM layers of current potential of composite diffusion particle in solution forms solid
Because electrostatic attraction and sufficiently large Van der Waals force overcome the warm-up movement of ion in given layer, this layer, ion is firmly adsorbed, main
Remove tannic acid, protein, resin, wax isocolloid labile element, to active ingredient in asparagus juice for example alkaloid, glycoside,
Saponins, terpene, polysaccharide, amino acid, polypeptide, vitamin, the influence of mineral matter and other components.So as to reach the purpose of clarification.Two
Secondary clearing uses agar-CaC03Method, can effectively reduce the loss of protein in asparagus juice；Fruits and vegetables liquid after post-defecation can
During storage fruits and vegetables liquid can be made muddy containing materials such as a small amount of negatively charged pectin, cellulose, tannin and many poly-pentoses
It is turbid, flocculant chitosan is added in three secondary clearings, after the positive charge and above-mentioned negative electrical charge material adsorption-flocculation of chitosan, warp
Clarification fruit vegetables juice after processing is a stable thermodynamic system, so energy long-term storage, does not produce muddiness.
The natural clarifying agent of STERM layers of current potential of composite diffusion particle, is exactly ZTC（Positive day into）Natural clarifying agent, the clarification of 5 types
Agent meets the current potential of STERM layers of dispersed particle, is highly soluble in water, and the spherical suede body of electric charge can be quickly formed in 10 minutes, is beaten
The balance of original decoction is broken, while accelerating the Brownian motion between molecule, aggravates the collision between molecule, so that being difficult to sink
The small molecule in shallow lake is combined into macromolecular, finally produces flocculent deposit.STERM is exactly that there is a natural attraction between the sexes for negative ions, is reaching balance
When, the layer that the person of being attracted is formed." ZTC1+1 natural clarifying agents ", i.e., abbreviation of the positive day into natural clarifying agent.ZTC 1+1 are natural
Fining agent uses newest " 1+1 " clarification technique, and a component plays main flocculation, and another component then plays auxiliary flocculation, because
And clarifying process is greatly accelerated, 2~5 times faster than traditional fining agent.Specific composition referenced patent 201610676523.7 is natural
The content of fining agent.
The beneficial effects of the invention are as follows：1st, present invention process is simple, by adding fining agent, flocculant, heating, stirring i.e.
It can obtain clarifying purpose, flow used is simple and easy to apply, time-consuming short.2nd, have a wide range of application, the acid clarification asparagus juice handled well can
It is widely used in soft drink, such as tea beverage, fruit juice, soda, outward appearance remains to keep clear, no precipitation, and energy
Increase taste attraction.3rd, present invention fining agent used is the natural clarifying agent of STERM layers of current potential of composite diffusion particle, ZTC1+1 days
Right fining agent belongs to food additives, safety non-toxic, and clarifying speed retains that composition is more soon, and chitosan is natural polymer, its
Negative electrical charge material in the positive charge energy adsorption-flocculation fruits and vegetables carried, the clarification asparagus juice after processing is a stable thermodynamics
System, so energy long-term storage, does not produce muddiness, effectively solve the problems, such as asparagus juice secondary precipitation, cost is low, clarifies consequence
The stability of vegetable juice is good.
Brief description of the drawings
The present invention is further illustrated below in conjunction with the accompanying drawings.
Fig. 1 is the technical recipe flow chart of asparagus juice clarification technique of the present invention.
Embodiment
With reference to specific implementation example, the present invention is further illustrated.
The technique of the asparagus juice clarification of the present invention, step is as follows：
Addition accounts for the natural clear of STERM layers of current potential of 0.003% composite diffusion particle of asparagus juice weight during primary clarification
Clear agent, is stirred and evenly mixed, and is stood 1.5~2 hours, is used temperature for 50~65 DEG C.
Agar-CaC0 is used during post-defecation3Method, adds the agar for accounting for asparagus juice weight 0.04% and accounts for asparagus juice
The CaC0 of weight 0.025%3, 1.5-4 hours are stood, temperature is 50-55 DEG C；
Added during three secondary clearings and account for the chitosan of asparagus juice weight 0.007 ‰, stirred, temperature is maintained at 50~60
DEG C, filtered after then standing 1.5~2 hours.
Specific decomposition step is as follows.
A, primary clarification：The natural clarifying agent of STERM layers of current potential of composite diffusion particle is added in asparagus juice after enzymolysis；
B, heating：Above-mentioned asparagus juice is heated, and 50~65 DEG C of keeping temperature.
C, stirring：Stir and evenly mix, stand 1.5~2 hours.
D, post-defecation：Aforesaid liquid filters through vacuum filter, just after concentration, secondary enzymolysis plus agar and CaC03, temperature
Degree is maintained at 50~55 DEG C.
E, stirring：Stir and evenly mix, stand 1.5~4 hours.
F, three secondary clearings：Aforesaid liquid is filtered through diatomite filter, add chitosan after secondary concentration, and temperature is maintained at
50~60 DEG C.
G, stirring：Stir and evenly mix, stand 1.5~2 hours.
Preferred scheme is as follows.
Step（a）In, addition accounts for the natural of asparagus juice weight 0.001-0.010% STERM layers of current potentials of composite diffusion particle
Fining agent.
Step（d）It is middle to add the agar for accounting for asparagus juice weight 0.01-0.07% and account for asparagus juice weight 0.01-0.04%'s
CaC03。
Step（f）In, secondary concentration is concentrated into 18-20Bix using quadruple effect enrichment facility, and addition accounts for asparagus juice weight
The chitosans of 0.003-0.010 ‰.
Step（a）In, the asparagus juice after enzymolysis is that the cellulase degradation 1.5-2 that addition accounts for asparagus juice weight 2-4 ‰ is small
When after asparagus juice.
Step（a）In, the asparagus juice after enzymolysis is that the cellulase degradation 1.5-2 that addition accounts for asparagus juice weight 2-4 ‰ is small
When after asparagus juice.
More excellent scheme is as follows：
Step（a）In, add the natural clarifying agent for accounting for the STERM layers of current potential of composite diffusion particle of asparagus juice weight 0.003%.
Step（d）Middle addition accounts for the agar of asparagus juice weight 0.04% and accounts for the CaC0 of asparagus juice weight 0.025%3。
Step（f）Middle addition accounts for the chitosan of asparagus juice weight 0.007 ‰.
Step（d）In, just concentration is concentrated into 12Bix using quadruple effect enrichment facility, and secondary enzymolysis is to add to account for liquid weight
2-4 ‰ pectinase enzymatic hydrolysis 1.5-2 hours.
Claims (10)
1. a kind of technical recipe of asparagus juice clarification technique, it is characterised in that：Comprise the following steps：
The natural clarifying agent of STERM layers of current potential of composite diffusion particle is added during primary clarification, is stirred and evenly mixed, 1.5~2 are stood
Hour, temperature is used for 50~65 DEG C；
Agar-CaC0 is used during post-defecation3Method, adds agar and CaC03, stir and evenly mix, stand 1.5~4 hours, temperature
Spend for 50-55 DEG C；
Chitosan is added during three secondary clearings, is stirred, temperature is maintained at 50~60 DEG C, after then standing 1.5~2 hours
Filtered.
2. the technical recipe of asparagus juice clarification technique according to claim 1, it is characterised in that：Comprise the following steps that：
A, primary clarification：Asparagus juice after enzymolysis adds the natural clarifying agent of STERM layers of current potential of composite diffusion particle；
B, heating：Above-mentioned asparagus juice is heated, and 50~65 DEG C of keeping temperature；
C, stirring：Stir and evenly mix, stand 1.5~2 hours；
D, post-defecation：Aforesaid liquid filters through vacuum filter, just after concentration, secondary enzymolysis plus agar and CaC03, temperature guarantor
Hold at 50~55 DEG C；
E, stirring：Stir and evenly mix, stand 1.5~4 hours；
F, three secondary clearings：Aforesaid liquid is filtered through diatomite filter, chitosan is added after secondary concentration, and temperature is maintained at 50~
60℃；
G, stirring：Stir and evenly mix, stand 1.5~2 hours.
3. the technical recipe of asparagus juice clarification technique according to claim 1 or 2, it is characterised in that：Step（a）In,
Add the natural clarifying agent for accounting for asparagus juice weight 0.001-0.010% STERM layers of current potentials of composite diffusion particle；Asparagus after enzymolysis
Juice is the asparagus juice for adding the cellulase degradation for accounting for asparagus juice weight 2-4 ‰ after 1.5-2 hours.
4. the technical recipe of asparagus juice clarification technique according to claim 1 or 2, it is characterised in that：Step（d）In plus
Enter to account for asparagus juice weight 0.01-0.07% agar and account for asparagus juice weight 0.01-0.04% CaC03。
5. the technical recipe of asparagus juice clarification technique according to claim 1 or 2, it is characterised in that：Step（f）In plus
Enter to account for the chitosans of asparagus juice weight 0.003-0.010 ‰.
6. the technical recipe of asparagus juice clarification technique according to claim 3, it is characterised in that：Step（a）In, add
Account for the natural clarifying agent of the STERM layers of current potential of composite diffusion particle of asparagus juice weight 0.003%.
7. the technical recipe of asparagus juice clarification technique according to claim 4, it is characterised in that：Step（d）It is middle to add
Account for the agar of asparagus juice weight 0.04% and account for the CaC0 of asparagus juice weight 0.025%3。
8. the technical recipe of asparagus juice clarification technique according to claim 5, it is characterised in that：Step（f）It is middle to add
Account for the chitosan of asparagus juice weight 0.007 ‰.
9. the technical recipe of asparagus juice clarification technique according to claim 1 or 2, it is characterised in that：Step（f）In,
Secondary concentration is concentrated into 18-20Bix using quadruple effect enrichment facility.
10. the technical recipe of asparagus juice clarification technique according to claim 1 or 2, it is characterised in that：Step（d）In,
Just concentration is concentrated into 12Bix using quadruple effect enrichment facility, and secondary enzymolysis is to add the pectinase enzymatic hydrolysis for accounting for liquid weight 2-4 ‰
1.5-2 hour.
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