CN107232454A - A kind of method that malt aids in pectin enzymolysis and extraction jujube juice - Google Patents
A kind of method that malt aids in pectin enzymolysis and extraction jujube juice Download PDFInfo
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- CN107232454A CN107232454A CN201710364907.XA CN201710364907A CN107232454A CN 107232454 A CN107232454 A CN 107232454A CN 201710364907 A CN201710364907 A CN 201710364907A CN 107232454 A CN107232454 A CN 107232454A
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- jujube
- malt
- juice
- jujube juice
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- 235000020418 red date juice Nutrition 0.000 title claims abstract description 77
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000000605 extraction Methods 0.000 title claims abstract description 21
- 229920001277 pectin Polymers 0.000 title claims abstract description 21
- 235000010987 pectin Nutrition 0.000 title claims abstract description 21
- 239000001814 pectin Substances 0.000 title claims abstract description 21
- 241001247821 Ziziphus Species 0.000 claims abstract description 74
- 235000013312 flour Nutrition 0.000 claims abstract description 26
- 239000007788 liquid Substances 0.000 claims description 20
- 238000009413 insulation Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 3
- 230000002255 enzymatic effect Effects 0.000 claims 1
- 239000000413 hydrolysate Substances 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 4
- 239000002420 orchard Substances 0.000 abstract description 2
- 239000000843 powder Substances 0.000 description 7
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 108090000637 alpha-Amylases Proteins 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 2
- 108010019077 beta-Amylase Proteins 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000011550 stock solution Substances 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- 108010059820 Polygalacturonase Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000104547 Ziziphus oenoplia Species 0.000 description 1
- 235000005505 Ziziphus oenoplia Nutrition 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000003809 water extraction Methods 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
- A23L2/02—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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- 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
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention discloses a kind of method that malt aids in pectin enzymolysis and extraction jujube juice, this method such as uses to be raw material at the outer jujube, after being digested by pectin, and the extraction of the juice of pectase is being aided in using varigrained malt flour, again by the removing methanol that volatilizees at different temperatures, jujube juice is finally obtained.This method is raw material by reasonable arrangement enzymolysis order to wait outer jujube, a large amount of methanol produced in removal pectase jujube juice extraction process, so as to the utilization rate of outer jujube such as improve, reduces orchard worker and loses.
Description
Technical field
The invention belongs to jujube juice extractive technique field；Specifically related to a kind of malt aids in the side of pectin enzymolysis and extraction jujube juice
Method.
Background technology
Jujube is China's special product, nutritious, is the king of all kinds of fruits, plantation amount, annual production are in world's total amount more than 95%.
At present, jujube be used for eating raw and the simple process product such as candied date, wine jujube processing, deep processing level is low, jujube deeply plus
In work such as date juice beverage, the production of jujube wine, extraction of the juice is critical process, and because jujube is rich in pectic substance, extraction of the juice difficulty is higher.Typically
Using " hot water extraction+pectin enzymolysis " method, jujube water swelling, the outflow of broken skin pulp, pectin enzyme hydrolysis drop under heating condition
Low-viscosity improves crushing juice rate, and practice for many years finds to obtain jujube slurry viscosity still very greatly during extraction of the juice, and centrifugation is all difficult to play
Effect, squeezing is also difficult to isolate jujube juice, and a large amount of methanol can be produced during hydrolyzed pectin, unfavorable to health；In addition,
The jujube mature period, due to weather or human factor, causes a large amount of under-done fresh dates landings, and tend not to place in time
Reason, rot the fertilizer as the coming year, causes extreme loss to peasant, in order to reduce the waste of resource, falls the outer jujube such as jujube and locate in time
Reason is the problem of must paying attention in jujube deep processing.
The content of the invention
The invention provides a kind of method that malt aids in pectin enzymolysis and extraction jujube juice, this method with wait outer jujube (fall jujube, into
The not high jujube of ripe degree) it is raw material by reasonable arrangement enzymolysis order, remove a large amount of first produced in pectase jujube juice extraction process
Alcohol, so as to the utilization rate of outer jujube such as improve, reduces orchard worker's loss.
The technical scheme is that：A kind of method that malt aids in pectin enzymolysis and extraction jujube juice, comprises the following steps：
Step 1, outer jujube cleaning will be waited to dry, standby jujube is obtained；
Step 2, take malt, and the malt flour of 20 mesh and 80-100 mesh is obtained after malt is crushed；
Step 3, it is 1 according to mass ratio by standby jujube and water：3-4 is mixed, and is then heated to 90-95 DEG C, is incubated 15min
Afterwards, onal is carried out, mixed liquor A is obtained；
Step 4, mixed liquor A is cooled to 55 DEG C, and adds standby jujube and water gross mass 0.3-0.8 ‰ pectase,
After even stirring, after insulation 8-10h, jujube enzymolysis liquid is obtained；
Step 5, take quality to be the 80-100 mesh malt flours of jujube enzymolysis liquid quality 2%, and be added in jujube enzymolysis liquid,
Isolated jujube juice stoste after 6h is incubated under the conditions of 70-72 DEG C.
Step 6, the temperature of adjustment jujube juice stoste is 50-55 DEG C, and adds jujube juice stock solution quality 4-6% 20 mesh malt
Insulation 6h at 4-6h, 60-65 DEG C is incubated after powder, uniform stirring, 6h is incubated at 68-72 DEG C, room temperature is subsequently cooled to, after filtering
Obtain jujube juice.
Further, the features of the present invention is also resided in：
Wherein standby jujube naturally cools to room temperature in step 1.
The malt flour of 20 mesh and 80 mesh is wherein chosen in step 2.
Wherein it is incubated in step 4 under conditions of 50-55 DEG C.
Filtered wherein in step 6 using board-like, cloth bag or diatomite.
The concentration of total reducing sugar is 145-160g/L in jujube juice wherein in step 6.
The content of reduced sugar is 95% in total reducing sugar in jujube juice wherein in step 6.
Compared with prior art, the beneficial effects of the invention are as follows：The outer jujube of grade that this method is used is due to weather or artificial
Its maturity is poor for the under-done fresh dates of reason landing, relative maturity fresh dates, is saccharified not thorough, is formed sediment containing a certain amount of
Powder polysaccharide；To wait outer jujube as raw material, pectinase enzymatic hydrolysis extraction of the juice is aided in using malt flour, fruit is removed by reasonable arrangement enzymolysis order
A large amount of methanol that glue enzyme jujube juice is produced in extracting, the addition of varigrained malt flour reduces filtration resistance, squeezes jujube juice
Filtering is achieved, while the pol and flavor substance of the outer jujube jujube juice such as raising, lay the foundation to wait outer jujube efficiently to utilize.Specifically
The malt flour used contains the enzyme system of complexity, α and beta amylase therein and the limit dextrinase coordination with one another for decomposing amylopectin
Make polysaccharide obtain more thoroughly degrading, the pol of outer jujube jujube juice such as improve, while malt flour also occurs to hydrolyze, enhancing
The nutrition of jujube juice and local flavor.In the method for the present invention, wait outer jujube to first pass around pectin enzymolysis, methanol content is less than 300mg/
L, methanol is less than 200mg/L in gained jujube juice after alcoholic fermentation, while building α and beta amylase hydrolysising condition, insulating process α forms sediment
Powder enzyme, which is played, also contains pectin decomposing enzyme in saccharification, malt, reduce jujube juice viscosity, is conducive to pol to improve and crushing juice rate
Lifting；In the method for the present invention, varigrained malt flour is added, the filter medium of jujube juice is improved so that jujube juice press filtration is obtained
To realize, be conducive to improving the raising of crushing juice rate.
This method utilizes hydrolysis of the pectase to pectic substance in jujube, improves the crushing juice rate of sugar, is extracted with simple pectase
Compare, jujube juice total reducing sugar improves 10% or so, and total reducing sugar reaches 145~150g/L, wherein 95% is reduced sugar, soluble solid contains
Amount reaches 19~21%, and because there is malt flour content of reducing sugar in complicated enzyme system, jujube juice to improve, and contained polysaccharide is in alcohol
Easily it is utilized in fermentation process, the residual sugar ＜ 2g/L of gained jujube wine, the utilization of malt flour also increases nutrition and wind in jujube juice
Taste material.
Embodiment
Technical scheme is further illustrated with reference to specific embodiment.
The invention provides a kind of method that malt aids in pectin enzymolysis and extraction jujube juice, comprise the following steps：
Step 1, outer jujube cleaning will be waited to dry, room temperature is naturally cooled to, obtain standby jujube；Its medium outer jujube for it is under-done fall
The fresh dates on ground.
Step 2, take malt, and the malt flour of 20 mesh and 80-100 mesh is obtained after malt is crushed.
Step 3, it is 1 according to mass ratio by standby jujube and water：3-4 is mixed, and is then heated to 90-95 DEG C, is incubated 15min
Afterwards, onal is carried out, mixed liquor A is obtained.
Step 4, mixed liquor A is cooled to 55 DEG C, and adds standby jujube and water gross mass 0.3-0.8 ‰ pectase,
After even stirring, after insulation 8-10h under conditions of 50-55 DEG C, jujube enzymolysis liquid is obtained.
Step 5, take quality to be the 80-100 mesh malt flours of jujube enzymolysis liquid quality 2%, and be added in jujube enzymolysis liquid,
Isolated jujube juice stoste after 6h is incubated under the conditions of 70-72 DEG C.
Step 6, the temperature of adjustment jujube juice stoste is 50-55 DEG C, and adds 20 mesh that quality is jujube juice stock solution quality 4-6%
4-6h is incubated after malt flour, uniform stirring, 6h is then incubated at 60-65 DEG C, 6h, Ran Houleng are then incubated at 68-72 DEG C
But to room temperature, jujube juice is obtained after being filtered using board-like, cloth bag or diatomite.
The content of total reducing sugar is 145-160g/L in obtained jujube juice, and wherein reduced sugar accounts for solvable in the 95% of total reducing sugar, jujube juice
Property solid content be 19-21%.
The specific embodiment of the present invention includes：
Embodiment 1
Jujube juice is prepared using due to the under-done fresh dates that climate reasons drop, detailed process is：
Step 1, outer jujube cleaning will be waited to dry, room temperature is naturally cooled to, obtain standby jujube.
Step 2, take malt, and the malt flour of 20 mesh and 80 mesh is respectively obtained after malt is crushed.
Step 3, standby jujube 10kg is taken, and it is mixed with 30kg pure water, 90 DEG C, insulation are then heated to
After 15min, onal is carried out, mixed liquor A is obtained.
Step 4, mixed liquor A is cooled to 55 DEG C, and added after 12g pectase, uniform stirring, in 50 DEG C of condition
After lower insulation 8h, jujube enzymolysis liquid is obtained.
Step 5, take 10kg jujube enzymolysis liquid, and add into jujube enzymolysis liquid 0.2kg 80 mesh malt flours, and stir equal
It is even, the isolated jujube juice stoste after insulation 6h under the conditions of 70 DEG C.
Step 6,10kg jujube juice stoste is taken, the temperature of adjustment jujube juice stoste is 50 DEG C, and adds 0.4kg 20 mesh malt
4h is incubated after powder, uniform stirring, 6h is then incubated at 60 DEG C, then 6h is incubated at 68 DEG C, is subsequently cooled to room temperature, use
Jujube juice is obtained after plate-type filtering.
The content of total reducing sugar is 145g/L in obtained jujube juice, and wherein reduced sugar accounts for soluble solid in the 95% of total reducing sugar, jujube juice
Shape thing content is 19%.
Embodiment 2
Jujube juice is prepared using due to the under-done fresh dates that strong wind is wiped off, detailed process is：
Step 1, outer jujube cleaning will be waited to dry, room temperature is naturally cooled to, obtain standby jujube.
Step 2, take malt, and the malt flour of 20 mesh and 100 mesh is respectively obtained after malt is crushed.
Step 3, standby jujube 10kg is taken, and it is mixed with 40kg pure water, 95 DEG C, insulation are then heated to
After 15min, onal is carried out, mixed liquor A is obtained.
Step 4, mixed liquor A is cooled to 55 DEG C, and added after 40g pectase, uniform stirring, in 50 DEG C of condition
After lower insulation 10h, jujube enzymolysis liquid is obtained.
Step 5, take 10kg jujube enzymolysis liquid, and add into jujube enzymolysis liquid 0.2kg 100 mesh malt flours, and stir
Uniformly, the isolated jujube juice stoste after insulation 6h under the conditions of 72 DEG C.
Step 6,10kg jujube juice stoste is taken, the temperature of adjustment jujube juice stoste is 55 DEG C, and adds 0.6kg 20 mesh malt
6h is incubated after powder, uniform stirring, 6h is then incubated at 65 DEG C, then 6h is incubated at 72 DEG C, is subsequently cooled to room temperature, use
Jujube juice is obtained after Bag filter.
The content of total reducing sugar is 160g/L in obtained jujube juice, and wherein reduced sugar accounts for soluble solid in the 95% of total reducing sugar, jujube juice
Shape thing content is 21%.
Embodiment 3
Jujube juice is prepared using due to the under-done fresh dates that artificial origin drops, detailed process is：
Step 1, outer jujube cleaning will be waited to dry, room temperature is naturally cooled to, obtain standby jujube.
Step 2, take malt, and the malt flour of 20 mesh and 90 mesh is respectively obtained after malt is crushed.
Step 3, standby jujube 10kg is taken, and it is mixed with 35kg pure water, 93 DEG C, insulation are then heated to
After 15min, onal is carried out, mixed liquor A is obtained.
Step 4, mixed liquor A is cooled to 55 DEG C, and added after 20g pectase, uniform stirring, in 53 DEG C of condition
After lower insulation 9h, jujube enzymolysis liquid is obtained.
Step 5, take 10kg jujube enzymolysis liquid, and add into jujube enzymolysis liquid 0.2kg 90 mesh malt flours, and stir equal
It is even, the isolated jujube juice stoste after insulation 6h under the conditions of 71 DEG C.
Step 6,10kg jujube juice stoste is taken, the temperature of adjustment jujube juice stoste is 53 DEG C, and adds 0.5kg 20 mesh malt
4h is incubated after powder, uniform stirring, 6h is then incubated at 63 DEG C, then 6h is incubated at 70 DEG C, is subsequently cooled to room temperature, use
Jujube juice is obtained after diatomite filtering.
The content of total reducing sugar is 150g/L in obtained jujube juice, and wherein reduced sugar accounts for soluble solid in the 95% of total reducing sugar, jujube juice
Shape thing content is 19%.
Embodiment 4
Jujube juice is prepared using due to the under-done fresh dates that climate reasons drop, detailed process is：
Step 1, outer jujube cleaning will be waited to dry, room temperature is naturally cooled to, obtain standby jujube.
Step 2, take malt, and the malt flour of 20 mesh and 85 mesh is respectively obtained after malt is crushed.
Step 3, standby jujube 10kg is taken, and it is mixed with 40kg pure water, 94 DEG C, insulation are then heated to
After 15min, onal is carried out, mixed liquor A is obtained.
Step 4, mixed liquor A is cooled to 55 DEG C, and added after 35g pectase, uniform stirring, in 52 DEG C of condition
After lower insulation 8.5h, jujube enzymolysis liquid is obtained.
Step 5, take 10kg jujube enzymolysis liquid, and add into jujube enzymolysis liquid 0.2kg 85 mesh malt flours, and stir equal
It is even, the isolated jujube juice stoste after insulation 6h under the conditions of 70 DEG C.
Step 6,10kg jujube juice stoste is taken, the temperature of adjustment jujube juice stoste is 54 DEG C, and adds 0.45kg 20 mesh wheats
4.5h is incubated after bud powder, uniform stirring, 6h is then incubated at 64 DEG C, then 6h is incubated at 71 DEG C, is subsequently cooled to room temperature,
Using obtaining jujube juice after Bag filter.
The content of total reducing sugar is 146g/L in obtained jujube juice, and wherein reduced sugar accounts for soluble solid in the 95% of total reducing sugar, jujube juice
Shape thing content is 19%.
Claims (7)
1. a kind of method that malt aids in pectin enzymolysis and extraction jujube juice, it is characterised in that comprise the following steps：
Step 1, outer jujube cleaning will be waited to dry, standby jujube is obtained；
Step 2, take malt, and the malt flour of 20 mesh and 80-100 mesh is obtained after malt is crushed；
Step 3, it is 1 according to mass ratio by standby jujube and water：3-4 is mixed, and is then heated to after 90-95 DEG C, insulation 15min, is entered
Row onal, obtains mixed liquor A；
Step 4, mixed liquor A is cooled to 55 DEG C, and adds standby jujube and water gross mass 0.3-0.8 ‰ pectase, uniformly stirred
After mixing, after insulation 8-10h, jujube enzymatic pectin hydrolysate is obtained；
Step 5, take quality to be the 80-100 mesh malt flours of jujube enzymolysis liquid quality 2%, and be added in jujube enzymolysis liquid, in 70-72
Isolated jujube juice after 6h is incubated under the conditions of DEG C；
Step 6, the temperature of adjustment jujube juice is 50-55 DEG C, and adds the 20 mesh malt flours that quality is jujube juice quality 4-6%, uniformly
4-6h is incubated after stirring, then 6h is incubated at 60-65 DEG C, 6h is incubated at 68-72 DEG C, room temperature is cooled to afterwards, after filtering
Obtain jujube juice.
2. the method that malt according to claim 1 aids in pectin enzymolysis and extraction jujube juice, it is characterised in that the step 1
In standby jujube naturally cool to room temperature.
3. the method that malt according to claim 1 aids in pectin enzymolysis and extraction jujube juice, it is characterised in that the step 2
The middle malt flour for choosing 20 mesh and 80 mesh.
4. the method that malt according to claim 1 aids in pectin enzymolysis and extraction jujube juice, it is characterised in that the step 4
In be incubated under conditions of 50-55 DEG C.
5. the method that malt according to claim 1 aids in pectin enzymolysis and extraction jujube juice, it is characterised in that the step 6
It is middle to be filtered using board-like, cloth bag or diatomite.
6. the method that malt according to claim 1 aids in pectin enzymolysis and extraction jujube juice, it is characterised in that the step 6
The concentration of total reducing sugar is 145-160g/L in middle jujube juice.
7. the method that malt according to claim 6 aids in pectin enzymolysis and extraction jujube juice, it is characterised in that the step 6
The content of reduced sugar is 95% in total reducing sugar in middle jujube juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710364907.XA CN107232454B (en) | 2017-05-22 | 2017-05-22 | Method for extracting jujube juice by using malt to assist in enzymolysis of pectin |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710364907.XA CN107232454B (en) | 2017-05-22 | 2017-05-22 | Method for extracting jujube juice by using malt to assist in enzymolysis of pectin |
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| Publication Number | Publication Date |
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| CN107232454A true CN107232454A (en) | 2017-10-10 |
| CN107232454B CN107232454B (en) | 2021-03-09 |
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Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454525A (en) * | 2002-04-29 | 2003-11-12 | 姚力克 | Method for making natural plant beverage |
| CN1460421A (en) * | 2003-07-07 | 2003-12-10 | 沧州天源枣制品开发有限公司 | Desugared jinsi jujube juice and its production method |
| CN101002611A (en) * | 2007-01-31 | 2007-07-25 | 河北农业大学 | Chinese date powder, and its production method |
| CN101133831A (en) * | 2007-09-05 | 2008-03-05 | 太原市汉波食品工业有限公司 | Novel concentrated nutrition jujube juice beverage and manufacturing method thereof |
| CN101138430A (en) * | 2007-10-18 | 2008-03-12 | 西北大学 | Method for producing jujube clarification juice |
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| CN103519260A (en) * | 2013-07-18 | 2014-01-22 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| CN105925410A (en) * | 2016-05-26 | 2016-09-07 | 山东双陵春生物科技股份有限公司 | Sweet potato honey wine |
| CN105950340A (en) * | 2016-05-26 | 2016-09-21 | 山东双陵春生物科技股份有限公司 | Yam and honey wine |
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2017
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454525A (en) * | 2002-04-29 | 2003-11-12 | 姚力克 | Method for making natural plant beverage |
| CN1460421A (en) * | 2003-07-07 | 2003-12-10 | 沧州天源枣制品开发有限公司 | Desugared jinsi jujube juice and its production method |
| CN101002611A (en) * | 2007-01-31 | 2007-07-25 | 河北农业大学 | Chinese date powder, and its production method |
| CN101133831A (en) * | 2007-09-05 | 2008-03-05 | 太原市汉波食品工业有限公司 | Novel concentrated nutrition jujube juice beverage and manufacturing method thereof |
| CN101138430A (en) * | 2007-10-18 | 2008-03-12 | 西北大学 | Method for producing jujube clarification juice |
| CN102551137A (en) * | 2011-12-29 | 2012-07-11 | 陕西海升果业发展股份有限公司 | Method of preparing concentrated clear red jujube juice with high cAMP content |
| CN102524873A (en) * | 2012-02-09 | 2012-07-04 | 中华全国供销合作总社济南果品研究院 | Method for increasing red date juice ultra-filtration flux |
| CN103519260A (en) * | 2013-07-18 | 2014-01-22 | 中国中轻国际工程有限公司 | Production technology of red date concentrated clear juice |
| CN105925410A (en) * | 2016-05-26 | 2016-09-07 | 山东双陵春生物科技股份有限公司 | Sweet potato honey wine |
| CN105950340A (en) * | 2016-05-26 | 2016-09-21 | 山东双陵春生物科技股份有限公司 | Yam and honey wine |
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