CN107691914A - A kind of fresh and sweet lotus root juice preparation method - Google Patents
A kind of fresh and sweet lotus root juice preparation method Download PDFInfo
- Publication number
- CN107691914A CN107691914A CN201710827298.7A CN201710827298A CN107691914A CN 107691914 A CN107691914 A CN 107691914A CN 201710827298 A CN201710827298 A CN 201710827298A CN 107691914 A CN107691914 A CN 107691914A
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- lotus root
- fresh
- parts
- schum
- daniell
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 44
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 44
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 11
- 238000002386 leaching Methods 0.000 claims abstract description 21
- 241000631882 Synsepalum Species 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000002137 ultrasound extraction Methods 0.000 claims abstract description 15
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 13
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 13
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 239000002253 acid Substances 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000010985 leather Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000246386 Mentha pulegium Species 0.000 claims description 8
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 8
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 8
- 235000001050 hortel pimenta Nutrition 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 239000001771 mentha piperita Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 235000012907 honey Nutrition 0.000 claims 1
- 239000004382 Amylase Substances 0.000 abstract description 5
- 102000013142 Amylases Human genes 0.000 abstract description 5
- 108010065511 Amylases Proteins 0.000 abstract description 5
- 235000019418 amylase Nutrition 0.000 abstract description 5
- 208000006536 Ephemeral Fever Diseases 0.000 abstract 1
- 206010053615 Thermal burn Diseases 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 108091005804 Peptidases Proteins 0.000 description 5
- 239000004365 Protease Substances 0.000 description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 5
- 230000002255 enzymatic effect Effects 0.000 description 4
- 210000005036 nerve Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 241001126309 Fasciolopsis Species 0.000 description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 2
- 206010033799 Paralysis Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 150000004965 peroxy acids Chemical class 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 235000015192 vegetable juice Nutrition 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
-
- 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
-
- 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)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of fresh and sweet lotus root juice preparation method, mainly include the following steps that：S1, raw material prepare：Fresh 40 50 parts of lotus root, 23 parts of Synsepalum dulcuficum (Schum.) Daniell belt leather pulp, 58 parts of lemon, 20 30 parts of water；S2, fresh lotus root cleaned, is removed the peel, goes to tie, cut into slices after carry out ephemeral fever and scald；S3, the lotus root piece after blanching is cooled down rapidly again and adds lemon and water is beaten, acid resistance amylase is added after coarse filtration, 50 100min are digested under 50 60 DEG C of temperature conditionss and obtain Normal juice；S4, using ultrasonic extraction obtain Synsepalum dulcuficum (Schum.) Daniell leaching liquor；S5, Synsepalum dulcuficum (Schum.) Daniell leaching liquor is mixed with Normal juice produce lotus root juice finished product.The lotus root juice of the present invention has the characteristics of being not susceptible to brown stain and fresh and sweet taste.
Description
Technical field
The present invention relates to vegetable juice technology of preparing, more particularly to a kind of fresh and sweet lotus root juice preparation method.
Background technology
Lotus root juice has hypotensive, strengthen immunity and prevention cardiovascular and cerebrovascular disease, the effect calmed the nerves, in general lotus rhizome
Juice is squeezed using juice extractor, is on the one hand that brown stain easily occurs, on the other hand easily produces precipitation, so as to influence lotus root juice
Aesthetics and mouthfeel.
The content of the invention
In order to solve the above-mentioned technical problem, there is provided a kind of preparation method of lotus root juice in good taste, not easy to change, the present invention
Following technical scheme is provided：
A kind of fresh and sweet lotus root juice preparation method, it is characterised in that comprise the following steps：
S1, raw material prepare：Fresh lotus root 40-50 parts, Synsepalum dulcuficum (Schum.) Daniell belt leather pulp 2-3 parts, lemon 5-8 parts, water 20-30 parts；
S2, fresh lotus root cleaned, is removed the peel, goes to tie, cut into slices after blanching 5-10S is carried out in 100 DEG C of water；The effect one of blanching
Be inactivation polyphenol oxidase, reduce the process of enzymatic browning, second, can kill fresh lotus root surface fasciolopsis that may be present and its
His bacterium；
S3, the lotus root piece after blanching is immediately placed in cold water cooled down again, and add lemon and water is beaten, after coarse filtration plus
Enter acid resistance amylase, 50-100min is digested under 50-60 DEG C of temperature conditionss and obtains Normal juice；The addition of lemon is mainly used in adjusting
Save pH so that the pH of Normal juice is down to less than 3, so as to further prevent brown stain；And the amylase added can be decomposed in rhizoma nelumbinis
Starch, the problem of avoiding easily precipitating, because the principle pH value of the present invention is relatively low, it is therefore desirable to use acid proof starch
Enzyme；
S4, using ultrasonic extraction obtain Synsepalum dulcuficum (Schum.) Daniell leaching liquor, be ultrasonic extraction using the reason for ultrasonic extraction one
It is efficiency high, time-consuming short, second, ultrasound extraction can improve the activity of spoiled protease in Synsepalum dulcuficum (Schum.) Daniell；
S5, Synsepalum dulcuficum (Schum.) Daniell leaching liquor is mixed with Normal juice produce lotus root juice finished product, because the present invention is using pH value regulation method
Reduce enzymatic browning, and in order to avoid quote when peracid bring poor taste the problem of, spy add Synsepalum dulcuficum (Schum.) Daniell leaching liquor, extraction
The spoiled protease contained in liquid can make the mouthfeel of lotus root juice sweeten, meanwhile, Synsepalum dulcuficum (Schum.) Daniell has the antioxygen of superelevation amount in itself
Change element, can also prevent brown stain；
Further, in step S1 the pH value of lemon below 2.
Further, the process conditions of the ultrasonic extraction of Synsepalum dulcuficum (Schum.) Daniell leaching liquor are in the step S4：Using water to carry
Take agent, ultrasonic power output 140W, solid-liquid ratio 1：3rd, Extracting temperature be 45 DEG C, extraction time 25min.
Further, the step of adding peppermint leaching liquor is additionally included in lotus root juice finished product, is added in right amount in finished product
Peppermint leaching liquor can play the effect of paralysis tongue sense nerve in the moment of lotus root juice entrance, and this is in order to avoid in spoiled albumen
When enzyme has not occurred effect, tongue touches Normal juice first and causes tart flavour not endure.
Further, the preparation technology of the peppermint leaching liquor is, by dried peppermint leaf and water with 1:3 ratio carries out ultrasound and carried
Take, Extracting temperature is 50 DEG C, extraction time 15min.
The beneficial effects of the present invention are：On the basis of lotus root juice mouthfeel is ensured, lotus root juice can greatly be delayed
Brown stain, 120h in air is exposed under normal temperature will not also occur significant brown stain.
Embodiment
A kind of fresh and sweet lotus root juice preparation method, comprises the following steps：
S1, raw material prepare：Fresh lotus root 40-50 parts, Synsepalum dulcuficum (Schum.) Daniell belt leather pulp 2-3 parts, lemon 5-8 parts, water 20-30 parts, institute
The pH value of lemon is stated below 2；
S2, fresh lotus root cleaned, is removed the peel, goes to tie, cut into slices after blanching 5-10S is carried out in 100 DEG C of water；The effect one of blanching
Be inactivation polyphenol oxidase, reduce the process of enzymatic browning, second, can kill fresh lotus root surface fasciolopsis that may be present and its
His bacterium；
S3, the lotus root piece after blanching is immediately placed in cold water cooled down again, and add lemon and water is beaten, after coarse filtration plus
Enter acid resistance amylase, 50-100min is digested under 50-60 DEG C of temperature conditionss and obtains Normal juice；The addition of lemon is mainly used in adjusting
Save pH so that the pH of Normal juice is down to less than 3, so as to further prevent brown stain；And the amylase added can be decomposed in rhizoma nelumbinis
Starch, the problem of avoiding easily precipitating, because the principle pH value of the present invention is relatively low, it is therefore desirable to use acid proof starch
Enzyme；
S4, using ultrasonic extraction obtain Synsepalum dulcuficum (Schum.) Daniell leaching liquor, be ultrasonic extraction using the reason for ultrasonic extraction one
It is efficiency high, time-consuming short, second, ultrasound extraction can improve the activity of spoiled protease in Synsepalum dulcuficum (Schum.) Daniell；Synsepalum dulcuficum (Schum.) Daniell leaching liquor
The process conditions of ultrasonic extraction are：Using water as extractant, ultrasonic power output 140W, solid-liquid ratio 1：3rd, Extracting temperature
For 45 DEG C, extraction time 25min.
S5, Synsepalum dulcuficum (Schum.) Daniell leaching liquor is mixed with Normal juice produce lotus root juice finished product, because the present invention is using pH value regulation method
Reduce enzymatic browning, and in order to avoid quote when peracid bring poor taste the problem of, spy add Synsepalum dulcuficum (Schum.) Daniell leaching liquor, extraction
The spoiled protease contained in liquid can make the mouthfeel of lotus root juice sweeten, meanwhile, Synsepalum dulcuficum (Schum.) Daniell has the antioxygen of superelevation amount in itself
Change element, can also prevent brown stain；
S6, peppermint leaching liquor is added in lotus root juice finished product, appropriate peppermint leaching liquor is added in finished product can be in lotus
The moment of lotus root juice entrance plays the effect of paralysis tongue sense nerve, this be in order to avoid when spoiled protease has not occurred effect,
Tongue touches Normal juice first and causes tart flavour not endure.The preparation technology of the peppermint leaching liquor is, by dried peppermint leaf and water
With 1:3 ratio carries out ultrasonic extraction, Extracting temperature is 50 DEG C, extraction time 15min.
Using it is above-mentioned according to desirable embodiment of the present invention as enlightenment, it is complete by above-mentioned description, relevant staff
Various changes and amendments can be carried out without departing from the scope of the technological thought of the present invention'.This invention it is technical
Scope is not limited to the content on specification, it is necessary to determines its technical scope according to right.
Claims (5)
1. a kind of fresh and sweet lotus root juice preparation method, it is characterised in that comprise the following steps：
S1, raw material prepare：Fresh lotus root 40-50 parts, Synsepalum dulcuficum (Schum.) Daniell belt leather pulp 2-3 parts, lemon 5-8 parts, water 20-30 parts；
S2, fresh lotus root cleaned, is removed the peel, goes to tie, cut into slices after blanching 5-10S is carried out in 100 DEG C of water；
S3, the lotus root piece after blanching is immediately placed in cold water cooled down again, and add lemon and water is beaten, added after coarse filtration resistance to
Acid starch enzyme, enzymolysis 50-100min obtains Normal juice under 50-60 DEG C of temperature conditionss；
S4, using ultrasonic extraction obtain Synsepalum dulcuficum (Schum.) Daniell leaching liquor；
S5, Synsepalum dulcuficum (Schum.) Daniell leaching liquor is mixed with Normal juice produce lotus root juice finished product.
A kind of 2. fresh and sweet lotus root juice preparation method as claimed in claim 1, it is characterised in that：The pH value of lemon in step S1
Below 2.
3. a kind of fresh and sweet lotus root juice preparation method as claimed in claim 1, it is characterised in that honey draws holy in the step S4
The process conditions of the ultrasonic extraction of fruit leaching liquor are：Using water as extractant, ultrasonic power output 140W, solid-liquid ratio 1：
3rd, Extracting temperature be 45 DEG C, extraction time 25min.
A kind of 4. fresh and sweet lotus root juice preparation method as claimed in claim 1, it is characterised in that：It is additionally included in lotus root juice finished product
The step of middle addition peppermint leaching liquor.
A kind of 5. fresh and sweet lotus root juice preparation method as claimed in claim 4, it is characterised in that：The system of the peppermint leaching liquor
Standby technique is, by dried peppermint leaf and water with 1:3 ratio carries out ultrasonic extraction, Extracting temperature is 50 DEG C, extraction time 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710827298.7A CN107691914A (en) | 2017-09-14 | 2017-09-14 | A kind of fresh and sweet lotus root juice preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710827298.7A CN107691914A (en) | 2017-09-14 | 2017-09-14 | A kind of fresh and sweet lotus root juice preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691914A true CN107691914A (en) | 2018-02-16 |
Family
ID=61172643
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710827298.7A Pending CN107691914A (en) | 2017-09-14 | 2017-09-14 | A kind of fresh and sweet lotus root juice preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691914A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113170847A (en) * | 2021-04-27 | 2021-07-27 | 华中农业大学 | Lotus root juice ultrasonic-assisted enzymolysis preparation method capable of improving juice yield |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010016630A (en) * | 2000-12-29 | 2001-03-05 | 강석순 | longevity can |
| CN101703301A (en) * | 2009-11-06 | 2010-05-12 | 杭州天堂食品有限公司 | Anti-browning method of milky lotus root juice |
| CN105661200A (en) * | 2016-01-18 | 2016-06-15 | 陈青云 | Compound beverage containing lotus roots and red dates as well as processing method thereof |
-
2017
- 2017-09-14 CN CN201710827298.7A patent/CN107691914A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010016630A (en) * | 2000-12-29 | 2001-03-05 | 강석순 | longevity can |
| CN101703301A (en) * | 2009-11-06 | 2010-05-12 | 杭州天堂食品有限公司 | Anti-browning method of milky lotus root juice |
| CN105661200A (en) * | 2016-01-18 | 2016-06-15 | 陈青云 | Compound beverage containing lotus roots and red dates as well as processing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 才林: "《植物百科全书》", 31 August 2015, 北京联合出版公司 * |
| 耿学英: "《蔬果美食养全家》", 28 February 2015, 中国纺织出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113170847A (en) * | 2021-04-27 | 2021-07-27 | 华中农业大学 | Lotus root juice ultrasonic-assisted enzymolysis preparation method capable of improving juice yield |
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Application publication date: 20180216 |