CN108338295A - A kind of muskmelon juice and preparation method thereof - Google Patents
A kind of muskmelon juice and preparation method thereof Download PDFInfo
- Publication number
- CN108338295A CN108338295A CN201810166875.7A CN201810166875A CN108338295A CN 108338295 A CN108338295 A CN 108338295A CN 201810166875 A CN201810166875 A CN 201810166875A CN 108338295 A CN108338295 A CN 108338295A
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- Prior art keywords
- muskmelon
- magma
- juice
- sterilization
- enzymolysis
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
Abstract
The invention discloses a kind of production methods of muskmelon juice.This method comprises the following steps：Cleaning, peeling remove seed, cutting, it is closed vacuumize low temperature mashing and obtain muskmelon magma, once sterilize, cool, digest clarification, is screen filtration clarification, two-stage sterilization, filling, obtain described in muskmelon juice.The present invention vacuumizes low temperature beater using closed, and any chemical reagent and food additives are not added in the production process, nutrition and the flavor of muskmelon itself are remained to greatest extent, it is effectively guaranteed the green safe of product, simultaneously, muskmelon juice after digesting clarification filtration, crushing juice rate can reach 75% or so.It is observed by storage period, deposit-free, no suspended substance, product stability are strong, can meet sense of taste demand of the consumers in general in the non-muskmelon sales season to muskmelon.
Description
Technical field
The present invention relates to a kind of muskmelon juices and preparation method thereof, belong to garden stuff processing field.
Background technology
Muskmelon, is Curcurbitaceae Cucumis, and the crisp fragrance of sweet fruit is the melon and fruit being favored by people summer.Muskmelon is also known as
" muskmelon ", different types of muskmelon flavor are slightly different, in muskmelon contain a large amount of volatile materials, predominantly esters, aldehydes,
Alcohols and sulfur-containing compound.The muskmelon Time To Market 6-8 months, listing, which is concentrated, outdoor temperature is excessively high, logistics transportation condition is limited etc. asks
Topic cause in recent years the unsalable phenomenon of muskmelon increase, insufficient to make up muskmelon industrial chain rear end value exploitation, postpartum added value is not high
The problem of, there is an urgent need to develop a kind of muskmelon deep processed products --- the drink of muskmelon juice class, however at present in commercial product
There are no the drink of muskmelon juice class, it is primarily due to its fragrance and is easy fission in process to be relatively difficult to ensure and stay.
Invention content
In order to solve the problems, such as background technology, the present invention provides it is a kind of it is simple for process, crushing juice rate is high, flavor is protected
It stays, the muskmelon juice production method that product stability is strong and muskmelon juice product that thus method is prepared.
Muskmelon juice production method provided by the present invention, includes the following steps：
1) muskmelon magma is prepared：Muskmelon is cleaned, remove seed is removed the peel after draining, cryogenic pulverization is vacuumized using closed
Method is squeezed the juice, and muskmelon magma is obtained；
2) primary sterilization：Thermal cycle sterilization, the muskmelon magma after being sterilized are carried out to the muskmelon magma；
3) it cools：Muskmelon magma after the sterilization is cooled down rapidly, muskmelon magma after cooling is obtained；
4) enzymolysis clarification：Pectase is added into the muskmelon magma after cooling, lower enzymolysis is stirred, after being digested
Muskmelon magma；
5) homogeneous：Muskmelon magma after the enzymolysis is subjected to homogenization, obtains the muskmelon magma after homogenization；
6) filtering clarification：By the muskmelon magma filtering after the homogenization, muskmelon juice is obtained；
7) two-stage sterilization：The muskmelon juice is sterilized, muskmelon juice is obtained.
In above method step 1), the muskmelon is that fruit type is intact, partially hard, nothing is rotted, the preferable muskmelon of maturity, is contained
Sugared rate is 8.8-10.8%, and acidity is 0.7% or so.
The cleaning is concretely：Muskmelon surface is first cleaned with sodium hypochlorite, is then rinsed with water again.Wherein, described
A concentration of 100-150ppm of sodium hypochlorite.
Further include the operation that ultraviolet-sterilization is carried out to operation room before being cleaned to muskmelon.
It is described it is closed vacuumize in cryogenic pulverization, the pressure for vacuumizing rear system can be 0.01-0.05MPa, and temperature is
The time of (10 ± 2) DEG C, crushing and beating can be 3-5min.
In step 2), the temperature of the thermal cycle sterilization can be 80-90 DEG C, and the time can be 2-5min.
It is described to be cooled to rapidly in step 3)：Muskmelon magma is rapidly cooled to 30-40 DEG C with 10 DEG C of water.
In step 4), the pectase is 0.1-0.5ml: 100ml with muskmelon magma addition proportioning.
The temperature of the enzymolysis can be 40-60 DEG C, and concretely 45 DEG C, the time of the enzymolysis can be：1.5-2 hour.
In step 5), the homogenization can carry out under the conditions of 35-40Mpa.
The homogenization can carry out repeatedly, concretely 2 times or 3 times.
It is described to be filtered through sub-sieve progress in step 6), to remove the suspended matters such as pomace, melon seeds, obtain 150-200 mesh
Muskmelon juice.
In step 7), the sterilization temperature of the sterilization can be 105-120 DEG C, and the time of sterilization is can 5-15s.
Concretely UHT is sterilized for the sterilization.
The above method, which may also include, carries out obtained muskmelon juice filling, to be cooled down rapidly after canned operation.
It is described filling using sterile filling.
Protection scope of the present invention is also belonged to by the muskmelon juice that the above method is prepared.
The present invention vacuumizes cryogenic pulverization method and minimum processing technology using closed, retains the complete nutrition of muskmelon
Substance and flavor.The present invention mainly applies the Melons such as the sweet melon in east, bud melon to squeeze, and pericarp is thin, meat pine
Crisp, fine and smooth, succulence, sugar content is higher, with rich flavor, is as the preferable raw material of muskmelon juice product development.
Description of the drawings
Fig. 1 is the muskmelon juice and muskmelon flavor itself of the muskmelon juice obtained by the method for the invention and commonsense method acquisition
Contrast difference schemes.
Fig. 2 is that muskmelon starches enzymatic hydrolysis condition optimization figure.
Specific implementation mode
Below by specific embodiment, the present invention will be described, but the present invention is not limited thereto.
Experimental method used in following embodiments is conventional method unless otherwise specified；Institute in following embodiments
Reagent, material etc., are commercially available unless otherwise specified.
Muskmelon as used in the following examples is the sweet melon in commercial product east.
The preparation of embodiment muskmelon juice
1, first by operation room and vessel ultraviolet-sterilization 2h used.
2, muskmelon is subjected to clear water flushing, washes away surface soil, then use the sodium hypochlorite of 100ppm to impregnate 3min, then use
Aseptic water washing drains.Peeling, remove seed, stripping and slicing are for use.
3, cryogenic pulverization machine is vacuumized using closed, after muskmelon is added, capping is evacuated to pressure 0.02MPa, beats
Starch 5min (3min under the conditions of 2min under the conditions of rotor speed 1500r/min, 3000r/min).Pot body is controlled in pulping process
Temperature (10 ± 2) DEG C (being controlled by pressure), obtain muskmelon magma, 4 DEG C of refrigerators preserve.
4, muskmelon juice is once sterilized：Thermal cycle is sterilized, 85 DEG C, 5min.
5, it is cooled down rapidly with 10 DEG C of water after sterilizing, about 30min is cooled to 45 DEG C or so.
6, pectase (believing (China) Bioisystech Co., Ltd purchased from Novi) is added, additive amount is muskmelon volume of slurry
0.1%, hydrolysis temperature is 45 DEG C, and enzymolysis time 2h, enzymolysis process is stirred continuously.
7, homogenization, homogeneous 2 times are carried out under the conditions of 35Mpa.
8 then by obtained muskmelon starch filter, first use 100 mesh screens filter, then with 200 mesh screens filtering to get to
Muskmelon juice, obtained muskmelon slurry sugar content is 9.4% or so.
9, muskmelon juice progress UHT sterilizations is filling, instantaneous sterilization temperature is 105 DEG C, sterilizing time 10s.(pass through adjusting
Filling speed controls sterilizing time.)
The crushing juice rate of the above method is (75 ± 3) %.
Domestic at present, the juice press method of juice is mostly enzyme auxiliary blanching crush method, and the commonsense method of this method comparison is
Enzyme assists blanching crush method, because muskmelon belongs to thermal sensitivity, its volatile ingredient can disappear quickly in hot procedure, and
And it will produce boiling taste.Muskmelon juice flavor by heat treatment is poor, is covered so commonly using essence in production to season.This
Method is combined enzymatic isolation method with the closed cryogenic pulverization method that vacuumizes, it is desirable to can be developed one kind and not added any addition
The production method of agent, preferably the muskmelon juice of reservation muskmelon flavor.
Electronic nose is the main method of current research food volatile ingredient, so the main applying electronic nose method of this research
The flavor difference that examination passes through muskmelon juice made from this method.By muskmelon juice that this method obtains with commonly squeeze that (enzyme auxiliary is hot
Scald crush method) flavor of muskmelon juice and fresh-cut muskmelon that obtains carries out electronic nose comparison, muskmelon juice flavor that this method obtains with
The flavor similarity higher of fresh-cut muskmelon, the results are shown in Figure 1.
Electric nasus system：PEN3 electronic noses, German Airsense companies.Share 10 sensors.
Detection method：Take muskmelon juice made from 10g this method, the directly broken muskmelon juice squeezed and muskmelon stripping and slicing (1cm ×
The square of 1cm) in 100ml beakers, (five layers) are sealed up with sealed membrane rapidly, then in being stored at room temperature 30min, are examined with electronic nose
It surveys, each sample is repeated 2 times.
Testing conditions：Electronic nose measures 100s, 25 DEG C, inner stream flow 200mL/min of head space temperature, sample introduction flow 200mL/
Min, each sample are repeated 2 times.Electronic nose sensor performance is described as follows, and is shown in Table 1：
| Array serial number | Sensor name | Performance describes |
| 1 | W1C | Fragrance ingredient, benzene class |
| 2 | W5S | Sensitivity is big, very sensitive to oxynitrides |
| 3 | W3C | Fragrance ingredient is sensitive, Ammonia |
| 4 | W6S | It is mainly selective to hydride |
| 5 | W5C | Short chain alkanes fragrance ingredient |
| 6 | W1S | It is sensitive to methyl class |
| 7 | W1W | It is sensitive to sulfide |
| 8 | W2S | It is sensitive to alcohols, aldoketones |
| 9 | W2W | Fragrance ingredient is sensitive to organic sulfur compound |
| 10 | W3S | It is sensitive to long chain alkane |
Data processing：Electronic nose takes the data information between 59-62 seconds of the stabilization sub stage to carry out principal component analysis.
Fig. 1 is the flavor of three kinds of samples to be distinguished using principal component analytical method, but its own can not represent any variation.
In principal component analysis, contribution rate is bigger, illustrates that principal component can preferably reflect the information of original multi objective.Ordinary circumstance
Under, total contribution rate is more than that the method for 70-80% can be used.Fig. 1 abscissas indicate that principal component PC1 contribution rates to 97%, are indulged
Coordinate representation principal component PC2 contribution rates are that the sum of 1.97%, PC1 and PC2 contribution rates reach 99.8%, can preferably be reflected original
The information of higher dimensional matrix data illustrates that electronics nose energy effective district divides the temperature change of muskmelon, muskmelon juice.Three samples exist in Fig. 1
Different positions, illustrates to have differences between three, the muskmelon juice that wherein commonsense method is squeezed and fresh-cut muskmelon and our legal system
The muskmelon juice difference obtained is apparent, and muskmelon juice made from this method is close with the distribution of fresh-cut muskmelon, so illustrating that this method is made
The muskmelon juice smell that squeezes than commonsense method of muskmelon juice closer to fresh-cut muskmelon.
Embodiment 2, determining for enzymatic hydrolysis condition are tested
Muskmelon enzymatic hydrolysis condition is obtained by Responds Surface Methodology.Three factors three are designed by Design-Expert 8.0
Hydraulic test designs, and three factors are：Hydrolysis temperature, enzymolysis time, pectase additive amount are come by obtaining different crushing juice rates
Judge optimum enzymolysis condition.
Secondary multinomial regression equation：
Y=74.05+0.036X1-0.48X2-2.13X3-0.72X1X2-0.58X1X3-1.82X2X3-3.19X1 2-
1.36X2 2-1.46X3 2
Pectase additive amount (the X it can be seen from regression equation3) more other influences of influence to muskmelon juice juice effect
It is slightly strong, enzymolysis time (X2) it is influenced to take second place, hydrolysis temperature (X1) minimum is influenced on it.
In the reciprocation of factor, enzymolysis time (X2) and pectase additive amount (X3) reciprocation to response shadow
Ring maximum, hydrolysis temperature (X1) and pectase additive amount (X3) interaction response value it is weaker.
Difference is extremely notable, P ＜ 0.001；Difference highly significant, P ＜ 0.01；Significant difference, P ＜ 0.05
Fig. 2 is that muskmelon starches enzymatic hydrolysis condition optimization figure.
Show that in the reciprocal effect between each factor, pectase additive amount is to muskmelon juice juice effect by Fig. 2 analyses
Maximum is influenced, enzymolysis time takes second place, and hydrolysis temperature influences minimum to it.Show that influence of the pectase to muskmelon slurry juice effect is excellent
Changing conditional parameter is：Pectase additive amount 0.1%, enzymolysis time 2h, hydrolysis temperature be 45 DEG C, again under the conditions of muskmelon starch
Crushing juice rate is 74.42%.
Claims (10)
1. a kind of method preparing muskmelon juice, includes the following steps：
1) muskmelon magma is prepared：Muskmelon is cleaned, remove seed is removed the peel after draining, cryogenic pulverization method is vacuumized using closed
It squeezes the juice, obtains muskmelon magma；
2) primary sterilization：Thermal cycle sterilization, the muskmelon magma after being sterilized are carried out to the muskmelon magma；
3) it cools：Muskmelon magma after the sterilization is cooled down rapidly, muskmelon magma after cooling is obtained；
4) enzymolysis clarification：Pectase is added into the muskmelon magma after cooling, stirs lower enzymolysis, the muskmelon after being digested
Magma；
5) homogeneous：Muskmelon magma after the enzymolysis is subjected to homogenization, obtains the muskmelon magma after homogenization；
6) filtering clarification：By the muskmelon magma filtering after the homogenization, muskmelon juice is obtained；
7) two-stage sterilization：The muskmelon juice is sterilized, muskmelon juice is obtained.
2. according to the method described in claim 1, it is characterized in that：In step 1), the sugar content of the muskmelon is 8.8-
10.8%, acidity is 0.7% or so.
3. method according to claim 1 or 2, it is characterised in that：
In step 1), the cleaning is：Muskmelon surface is first cleaned with sodium hypochlorite, then is rinsed with water, wherein the hypochlorous acid
A concentration of 100-150ppm of sodium.
4. method according to any one of claim 1-3, it is characterised in that：It is described closed to vacuumize in step 1)
In cryogenic pulverization, the temperature for vacuumizing rear system is (10 ± 2) DEG C, and the time of crushing and beating is 3-5min.
5. according to the described method of any one of claim 1-4, it is characterised in that：In step 2), the thermal cycle sterilization
Temperature is 80-90 DEG C, time 2-5min.
6. method according to any one of claims 1-5, it is characterised in that：It is described to be cooled to rapidly in step 3)：With
Muskmelon magma is rapidly cooled to 30-40 DEG C by 10 DEG C of water.
7. according to the method described in any one of claim 1-6, it is characterised in that：
In step 4), the pectase is 0.1-0.5ml with muskmelon magma addition proportioning：100ml；
The temperature of the enzymolysis is 40-60 DEG C, and the time of the enzymolysis is：1.5-2 hour.
8. according to the described method of any one of claim 1-7, it is characterised in that：In step 5), the homogenization is in 35-
It is carried out under the conditions of 40Mpa.
9. according to the method described in any one of claim 1-8, it is characterised in that：In step 7), the sterilization temperature of the sterilization
Degree is 105-120 DEG C, and the time of sterilization is 5-15s.
10. the muskmelon juice that any one of claim 1-9 the methods are prepared.
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|---|---|---|---|---|
| CN101904527A (en) * | 2010-08-09 | 2010-12-08 | 赵丙怀 | Method for preparing muskmelon juice beverage |
| CN102613873A (en) * | 2012-04-25 | 2012-08-01 | 王晓东 | Juicer with air bleeding function |
| CN104432356A (en) * | 2014-12-31 | 2015-03-25 | 湖南瑞生源生物科技有限公司 | Production method and production device for bayberry juice |
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