CN108391776B - Defoaming process for improving fruit juice yield by taking enzyme as defoaming agent - Google Patents
Defoaming process for improving fruit juice yield by taking enzyme as defoaming agent Download PDFInfo
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- CN108391776B CN108391776B CN201810391561.7A CN201810391561A CN108391776B CN 108391776 B CN108391776 B CN 108391776B CN 201810391561 A CN201810391561 A CN 201810391561A CN 108391776 B CN108391776 B CN 108391776B
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- fruit juice
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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
- A23L2/70—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
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/76—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by removal of gases
Abstract
The invention belongs to the technical field of defoaming agents, and particularly discloses a defoaming process for improving the fruit juice yield by taking enzyme as a defoaming agent, which comprises the steps of compounding pectinase, acid protease and alpha-amylase according to a volume ratio or a mass ratio to obtain the defoaming agent, eliminating collected foam, reducing the use amount of enzyme, having simple process, not bringing peculiar smell to fruit juice, reducing the product quality, avoiding potential harm to human bodies due to the use of chemical reagents in the prior art, and improving the fruit juice yield; and the mixed enzyme added during defoaming still plays a role in the subsequent clarification process of the fruit juice, and the dosage of the mixed enzyme can be calculated in the enzyme dosage required by the subsequent clarification, so that the use of the enzyme dosage in the fruit juice processing technology is reduced, the product quality is ensured, and the production cost is also reduced.
Description
Technical Field
The invention belongs to the technical field of defoaming agents, particularly relates to a defoaming process for fruit foam, and particularly relates to a defoaming process for improving the juice yield of fruits by taking enzyme as a defoaming agent.
Background
In the production of fruit wine, fruit vinegar and other products which take fruit juice as raw materials, the juice extraction is the first procedure, a large amount of foam is often generated in the juice extraction process, particularly in small and medium-sized juice extraction equipment, a spiral juice extractor and a belt juice extractor, although a large amount of fruit foam is still generated in a fruit groove through vibration filtration of a vibrating screen, the higher the sugar degree of the fruit juice is, the more the foam is, and various methods for controlling the foam in the fermentation and food industries, such as mechanical defoaming, ultrasonic defoaming, chemical defoaming and the like, are available.
The chemical defoaming agent is the most commonly used measure, and the chemical defoaming agent comprises silicon, polyether, natural oil and fat and higher alcohols, the using amount of the chemical defoaming agent is large, for example, 25% of PPG is used as the defoaming agent, the using amount of the PPG is 0.5% -0.7%, the using amount of the polyether defoaming agent even reaches 5% -20%, and the process is complex (Yanshuangchun, etc., the research progress of food defoaming agents at home and abroad, Chinese food additives, 2012, 6: 225-229); secondly, peculiar smell can be brought to products, such as defoaming of vegetable oil, and because the vegetable oil generally contains glycerin type substances of long-chain saturated or unsaturated unit fatty acid, the glycerin type substances can be oxidized to form aldehydes, carboxylic acid, peroxide and other substances for a long time during defoaming, and adverse effects are brought to fermentation, some nontoxic antioxidants are added, so that excessive other substances can be brought to food or fruit juice, food safety is threatened, and great psychological obstacles are brought to consumers.
Disclosure of Invention
According to the problems in the prior art, the invention aims to provide the defoaming process which is simple in process, does not damage the product quality, does not bring peculiar smell to the product and does not bring potential harm to the product and takes the enzyme as the defoaming agent to improve the fruit juice yield.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a defoaming process for improving fruit juice yield by taking enzyme as a defoaming agent is characterized in that: the method comprises the following steps:
(1) mixing pectinase, acid protease and alpha-amylase according to a mass ratio of 8:1:1 to obtain mixed enzyme, adding purified water with the temperature of 30 ℃ according to a proportion of 10-15 times of the mass of the mixed enzyme, and uniformly stirring to obtain mixed enzyme liquid;
(2) selecting a container with a temperature-controlled stirring function as a defoaming container, and adding purified water until the bottom of the container is covered;
(3) pouring the collected foam into the defoaming container in the step (2), stirring and heating, adding the mixed enzyme liquid obtained in the step (1) when the temperature is raised to 30-40 ℃, continuously stirring, and keeping the temperature at 30-40 ℃;
(4) under the condition of the step (3), generating fruit juice at the bottom of the container, continuously separating the generated fruit juice, continuously adding the collected foam into the defoaming container, and circulating the steps;
(5) in the step (4), when the generated fruit juice is continuously separated, the volume of the fruit juice reserved at the bottom of the defoaming container is ensured to be one fifth to one sixth of the volume of the fruit juice, and the mass of the mixed enzyme liquid obtained in the step (1) is required to be continuously added according to the volume of the separated fruit juice.
Preferably, the pectinase, acid protease and alpha-amylase in step (1) are mixed in a volume ratio of 8:1: 1.
Preferably, the foam in step (3) is foam generated during juice extraction.
Preferably, the method for calculating the addition amount of the mixed enzyme solution in the step (3) comprises the following steps: and calculating the dosage of the mixed enzyme liquid by 50% of the volume of the defoaming container, wherein the addition amount is 2-6 g/hL.
Preferably, in the step (5), the mass of the mixed enzyme liquid obtained in the step (1) needs to be added continuously is 2-6 g/hL.
The defoaming process using the enzyme as the defoaming agent is also suitable for defoaming in other fields for the purpose of eliminating foam.
The invention has the beneficial effects that:
(1) the invention takes enzyme as the defoaming agent to eliminate the foam generated during fruit juicing, has small using amount of enzyme and simple process, does not bring peculiar smell to fruit juice to reduce the product quality, avoids potential harm to human bodies caused by the use of chemical reagents in the prior art, and simultaneously improves the fruit juice yield;
(2) in the defoaming process for improving the fruit juice yield by taking the enzyme as the defoaming agent, the mixed enzyme added during defoaming still plays a role in the subsequent clarification process of the fruit juice, and the using amount of the mixed enzyme can be calculated from the enzyme amount required by the subsequent clarification, so that the use amount of the enzyme in the fruit juice processing technology is reduced, the product quality is ensured, and the production cost is also reduced.
Detailed Description
The technical scheme of the invention is further illustrated by the following specific examples.
Example 1
A defoaming process for improving fruit juice yield by taking enzyme as a defoaming agent comprises the following steps:
(1) mixing pectinase, acid protease and alpha-amylase according to a mass ratio of 8:1:1 to obtain mixed enzyme, adding purified water with the temperature of 30 ℃ according to a proportion of 10 times of the mass of the mixed enzyme, and uniformly stirring to obtain mixed enzyme solution;
(2) selecting a container with a temperature-controlled stirring function as a defoaming container, and adding purified water until the bottom of the container is covered;
(3) pouring the collected foam generated during juicing fruit juice into the defoaming container in the step (2), stirring and heating, adding the mixed enzyme liquid obtained in the step (1) when the temperature is raised to 30 ℃, continuously stirring, and keeping the temperature at 30 ℃; wherein, the method for calculating the addition of the mixed enzyme solution comprises the following steps: calculating the dosage of the mixed enzyme liquid by 50% of the volume of the defoaming container, wherein the addition amount is 2 g/hL;
(4) under the condition of the step (3), generating fruit juice at the bottom of the container, continuously separating the generated fruit juice, continuously adding the collected foam into the defoaming container, and circulating the steps;
(5) in the step (4), when the generated fruit juice is continuously separated, the volume of the fruit juice reserved at the bottom of the defoaming container is ensured to be one fifth to one sixth of the volume of the fruit juice, and the mixed enzyme liquid obtained in the step (1) is required to be added continuously according to the volume of the separated fruit juice, wherein the mass of the mixed enzyme liquid is 2 g/hL.
Example 2
A defoaming process for improving fruit juice yield by taking enzyme as a defoaming agent is characterized in that: the method comprises the following steps:
(1) mixing pectinase, acid protease and alpha-amylase according to a volume ratio of 8:1:1 to obtain mixed enzyme, adding purified water with the temperature of 30 ℃ according to a proportion of 15 times of the mass of the mixed enzyme, and uniformly stirring to obtain mixed enzyme solution;
(2) selecting a container with a temperature-controlled stirring function as a defoaming container, and adding purified water until the bottom of the container is covered;
(3) pouring the collected foam generated during juicing fruit juice into the defoaming container in the step (2), stirring and heating, adding the mixed enzyme liquid obtained in the step (1) when the temperature is raised to 40 ℃, continuously stirring, and keeping the temperature at 40 ℃; wherein, the method for calculating the addition of the mixed enzyme solution comprises the following steps: calculating the dosage of the mixed enzyme liquid by 50% of the volume of the defoaming container, wherein the addition amount is 6 g/hL;
(4) under the condition of the step (3), generating fruit juice at the bottom of the container, continuously separating the generated fruit juice, continuously adding the collected foam into the defoaming container, and circulating the steps;
(5) in the step (4), when the generated fruit juice is continuously separated, the volume of the fruit juice reserved at the bottom of the defoaming container is ensured to be one fifth to one sixth of the volume of the fruit juice, and the mixed enzyme liquid obtained in the step (1) is required to be added continuously according to the volume of the separated fruit juice, wherein the mass of the mixed enzyme liquid is 6 g/hL.
Example 3
A defoaming process for improving fruit juice yield by taking enzyme as a defoaming agent comprises the following steps:
(1) mixing pectinase, acid protease and alpha-amylase according to a mass ratio of 8:1:1 to obtain mixed enzyme, adding purified water with the temperature of 30 ℃ according to a proportion of 13 times of the mass of the mixed enzyme, and uniformly stirring to obtain mixed enzyme solution;
(2) selecting a container with a temperature-controlled stirring function as a defoaming container, and adding purified water until the bottom of the container is covered;
(3) pouring foams collected during juice residue into the defoaming container in the step (2), stirring and heating, adding the mixed enzyme liquid obtained in the step (1) when the temperature is raised to 34-36 ℃, continuously stirring, and keeping the temperature at 34-36 ℃; wherein, the method for calculating the addition of the mixed enzyme solution comprises the following steps: calculating the dosage of the mixed enzyme liquid by 50% of the volume of the defoaming container, wherein the addition amount is 4 g/hL;
(4) under the condition of the step (3), generating fruit juice at the bottom of the container, continuously separating the generated fruit juice, continuously adding the collected foam into the defoaming container, and circulating the steps;
(5) in the step (4), when the generated fruit juice is continuously separated, the volume of the fruit juice reserved at the bottom of the defoaming container is ensured to be one fifth to one sixth of the volume of the fruit juice, and the mixed enzyme liquid obtained in the step (1) is required to be added continuously according to the volume of the separated fruit juice, wherein the mass of the mixed enzyme liquid is 4 g/hL.
Comparative test
The juice prepared by eliminating foam is measured by taking different substances as defoaming agents, and the measuring method comprises the following steps:
sample 1: the preparation process of the fruit juice 1 is that pectinase is used as a defoaming agent, and the rest processes are the same as the example 1;
sample 2: the preparation process of the fruit juice 2 is that acid protease is used as a defoaming agent, and the rest processes are the same as the example 1;
sample 3: the preparation process of the fruit juice 3 is that alpha amylase is used as a defoaming agent, and the rest processes are the same as the example 1;
sample 4: the preparation process of the fruit juice 4 is that polyether is used as a defoaming agent, and the rest processes are the same as the example 1;
sample 5: juice 5, prepared by the same process as example 1;
the color and the existence of peculiar smell of the samples 1-5 are measured in a sensory mode, the numerical value of the juice yield of the juice can be improved by calculating the defoaming process of the samples 1-5, and the results are shown in the following table:
the data measured in the table show that the defoaming process with the enzyme as the defoaming agent can obviously improve the juice yield of the fruit juice, and the three enzymes of pectinase, acid protease and alpha amylase generate a synergistic effect, so that the aim of effectively eliminating foam is fulfilled through synergistic compounding; in addition, the enzyme antifoaming agent can prevent the fruit juice from being oxidized, and the produced fruit juice has no peculiar smell.
Claims (2)
1. A defoaming process for improving fruit juice yield by taking enzyme as a defoaming agent is characterized in that: the method comprises the following steps:
(1) mixing pectinase, acid protease and alpha-amylase according to a mass ratio of 8:1:1 to obtain mixed enzyme, adding purified water with the temperature of 30 ℃ according to a proportion of 10-15 times of the mass of the mixed enzyme, and uniformly stirring to obtain mixed enzyme liquid;
(2) selecting a container with a temperature-controlled stirring function as a defoaming container, and adding purified water until the bottom of the container is covered;
(3) pouring the collected foam into the defoaming container in the step (2), stirring and heating, adding the mixed enzyme liquid obtained in the step (1) when the temperature is raised to 30-40 ℃, continuously stirring, and keeping the temperature at 30-40 ℃;
(4) under the condition of the step (3), generating fruit juice at the bottom of the container, continuously separating the generated fruit juice, continuously adding the collected foam into the defoaming container, and circulating the steps;
(5) in the step (4), when the generated fruit juice is continuously separated, the volume of the fruit juice reserved at the bottom of the defoaming container is ensured to be one fifth to one sixth of the volume of the fruit juice, and the mass of the mixed enzyme liquid in the step (1) is required to be continuously added according to the volume of the separated fruit juice;
wherein, the method for calculating the addition amount of the mixed enzyme solution in the step (3) comprises the following steps: calculating the dosage of the mixed enzyme liquid by 50% of the volume of the defoaming container, wherein the addition amount is 2-6 g/hL;
wherein, in the step (5), the mixed enzyme liquid in the step (1) needs to be added continuously, and the mass is 2-6 g/hL.
2. The defoaming process for improving fruit juice yield by using enzyme as a defoaming agent according to claim 1, which is characterized in that: and (3) the foam is generated during juice squeezing.
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| CN109303228A (en) * | 2018-09-28 | 2019-02-05 | 烟台北方安德利果汁股份有限公司 | A kind of method that fruit juice production eliminates foam in the process |
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Patent Citations (8)
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| CN1864552A (en) * | 2006-06-16 | 2006-11-22 | 辽宁省果树科学研究所 | Novel technique for processing apple-pear juice and product |
| CN101233948A (en) * | 2007-11-19 | 2008-08-06 | 广东海洋大学 | Method for improving juice extracting rate of pineapple juice |
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