CN109287904A - A kind of preparation method of the fermented fruits and vegetables juice containing D-Psicose - Google Patents
A kind of preparation method of the fermented fruits and vegetables juice containing D-Psicose Download PDFInfo
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- CN109287904A CN109287904A CN201811044764.5A CN201811044764A CN109287904A CN 109287904 A CN109287904 A CN 109287904A CN 201811044764 A CN201811044764 A CN 201811044764A CN 109287904 A CN109287904 A CN 109287904A
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- China
- Prior art keywords
- juice
- psicose
- xiase
- dtease
- vegetables
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Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 124
- BJHIKXHVCXFQLS-PUFIMZNGSA-N D-psicose Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)C(=O)CO BJHIKXHVCXFQLS-PUFIMZNGSA-N 0.000 title claims abstract description 93
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 238000006243 chemical reaction Methods 0.000 claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 46
- 230000004151 fermentation Effects 0.000 claims abstract description 46
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 43
- 239000000945 filler Substances 0.000 claims abstract description 33
- 238000001976 enzyme digestion Methods 0.000 claims abstract description 22
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 15
- 239000008103 glucose Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 229930091371 Fructose Natural products 0.000 claims abstract description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 7
- 230000000813 microbial effect Effects 0.000 claims abstract description 6
- RFSUNEUAIZKAJO-VRPWFDPXSA-N D-Fructose Natural products OC[C@H]1OC(O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-VRPWFDPXSA-N 0.000 claims description 34
- 230000001954 sterilising effect Effects 0.000 claims description 34
- 102000004190 Enzymes Human genes 0.000 claims description 30
- 108090000790 Enzymes Proteins 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 24
- 239000000243 solution Substances 0.000 claims description 24
- 239000002077 nanosphere Substances 0.000 claims description 20
- 102000004879 Racemases and epimerases Human genes 0.000 claims description 19
- 108090001066 Racemases and epimerases Proteins 0.000 claims description 19
- 238000001914 filtration Methods 0.000 claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 12
- 229920001634 Copolyester Polymers 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000009928 pasteurization Methods 0.000 claims description 9
- LKDRXBCSQODPBY-JDJSBBGDSA-N D-allulose Chemical compound OCC1(O)OC[C@@H](O)[C@@H](O)[C@H]1O LKDRXBCSQODPBY-JDJSBBGDSA-N 0.000 claims description 8
- 238000011049 filling Methods 0.000 claims description 7
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- -1 poly- Hydroxyoctanoic acid ester Chemical class 0.000 claims description 7
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 239000007853 buffer solution Substances 0.000 claims description 6
- 229920001600 hydrophobic polymer Polymers 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000002861 polymer material Substances 0.000 claims description 6
- 238000001179 sorption measurement Methods 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 108700040099 Xylose isomerases Proteins 0.000 claims description 5
- 238000010521 absorption reaction Methods 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000003963 antioxidant agent Substances 0.000 claims description 5
- 230000003078 antioxidant effect Effects 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 239000008363 phosphate buffer Substances 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- 238000009472 formulation Methods 0.000 claims description 4
- 230000002194 synthesizing effect Effects 0.000 claims description 4
- KPQQVMAQFYVRFC-UHFFFAOYSA-N 2-hydroxybutanoic acid 2-hydroxyhexanoic acid Chemical compound OC(C(=O)O)CCCC.OC(C(=O)O)CC KPQQVMAQFYVRFC-UHFFFAOYSA-N 0.000 claims description 3
- MZWUAKOSFJGPFZ-UHFFFAOYSA-N 2-hydroxybutanoic acid;2-hydroxypentanoic acid Chemical compound CCC(O)C(O)=O.CCCC(O)C(O)=O MZWUAKOSFJGPFZ-UHFFFAOYSA-N 0.000 claims description 3
- DDEFBENENIBGKT-UHFFFAOYSA-N OC(C(=O)O)CCCCCC.OC(C(=O)O)CC Chemical compound OC(C(=O)O)CCCCCC.OC(C(=O)O)CC DDEFBENENIBGKT-UHFFFAOYSA-N 0.000 claims description 3
- 239000002202 Polyethylene glycol Substances 0.000 claims description 3
- OBNCKNCVKJNDBV-UHFFFAOYSA-N ethyl butyrate Chemical compound CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 claims description 3
- 229920001223 polyethylene glycol Polymers 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 2
- GHPVDCPCKSNJDR-UHFFFAOYSA-N alpha-hydroxydecanoic acid Natural products CCCCCCCCC(O)C(O)=O GHPVDCPCKSNJDR-UHFFFAOYSA-N 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- LMHJFKYQYDSOQO-UHFFFAOYSA-N hydroxydecanoic acid Natural products CCCCCC(O)CCCC(O)=O LMHJFKYQYDSOQO-UHFFFAOYSA-N 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- NYHNVHGFPZAZGA-UHFFFAOYSA-N 2-hydroxyhexanoic acid Chemical compound CCCCC(O)C(O)=O NYHNVHGFPZAZGA-UHFFFAOYSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 4
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 24
- 235000008708 Morus alba Nutrition 0.000 description 11
- 235000015192 vegetable juice Nutrition 0.000 description 8
- 240000000249 Morus alba Species 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 241000218231 Moraceae Species 0.000 description 4
- 230000000903 blocking effect Effects 0.000 description 4
- 239000013065 commercial product Substances 0.000 description 4
- 235000003599 food sweetener Nutrition 0.000 description 4
- 239000003765 sweetening agent Substances 0.000 description 4
- 235000021022 fresh fruits Nutrition 0.000 description 3
- 230000009257 reactivity Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 2
- 235000010591 Appio Nutrition 0.000 description 2
- 235000021537 Beetroot Nutrition 0.000 description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 2
- 235000009685 Crataegus X maligna Nutrition 0.000 description 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 description 2
- 240000000171 Crataegus monogyna Species 0.000 description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 2
- BJHIKXHVCXFQLS-UYFOZJQFSA-N D-fructose group Chemical group OCC(=O)[C@@H](O)[C@H](O)[C@H](O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 2
- 240000001008 Dimocarpus longan Species 0.000 description 2
- 235000000235 Euphoria longan Nutrition 0.000 description 2
- 241000220225 Malus Species 0.000 description 2
- 235000011430 Malus pumila Nutrition 0.000 description 2
- 235000015103 Malus silvestris Nutrition 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 240000000111 Saccharum officinarum Species 0.000 description 2
- 235000007201 Saccharum officinarum Nutrition 0.000 description 2
- 235000003953 Solanum lycopersicum var cerasiforme Nutrition 0.000 description 2
- 240000003040 Solanum lycopersicum var. cerasiforme Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000003456 ion exchange resin Substances 0.000 description 2
- 229920003303 ion-exchange polymer Polymers 0.000 description 2
- 150000002576 ketones Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000000527 sonication Methods 0.000 description 2
- 230000007704 transition Effects 0.000 description 2
- PHSVZPWQZLSIAN-UHFFFAOYSA-N 2-hydroxybutanoic acid;2-hydroxyhexanoic acid;2-hydroxypentanoic acid Chemical compound CCC(O)C(O)=O.CCCC(O)C(O)=O.CCCCC(O)C(O)=O PHSVZPWQZLSIAN-UHFFFAOYSA-N 0.000 description 1
- AEMOLEFTQBMNLQ-UHFFFAOYSA-N 3,4,5,6-tetrahydroxyoxane-2-carboxylic acid Chemical compound OC1OC(C(O)=O)C(O)C(O)C1O AEMOLEFTQBMNLQ-UHFFFAOYSA-N 0.000 description 1
- 244000298715 Actinidia chinensis Species 0.000 description 1
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010059892 Cellulase Proteins 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 240000006053 Garcinia mangostana Species 0.000 description 1
- 235000017048 Garcinia mangostana Nutrition 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 102000004195 Isomerases Human genes 0.000 description 1
- 108090000769 Isomerases Proteins 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 239000004372 Polyvinyl alcohol Substances 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 102000018120 Recombinases Human genes 0.000 description 1
- 108010091086 Recombinases Proteins 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 229910001423 beryllium ion Inorganic materials 0.000 description 1
- 108010051210 beta-Fructofuranosidase Proteins 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003915 cell function Effects 0.000 description 1
- 230000003833 cell viability Effects 0.000 description 1
- 229940106157 cellulase Drugs 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000003138 coordinated effect Effects 0.000 description 1
- 238000007334 copolymerization reaction Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000001573 invertase Substances 0.000 description 1
- 235000011073 invertase Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 229920002451 polyvinyl alcohol Polymers 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 229940013618 stevioside Drugs 0.000 description 1
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 1
- 235000019202 steviosides Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
- 235000019408 sucralose 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
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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- A23L2/60—Sweeteners
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/02—Monosaccharides
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P19/00—Preparation of compounds containing saccharide radicals
- C12P19/24—Preparation of compounds containing saccharide radicals produced by the action of an isomerase, e.g. fructose
-
- 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
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of preparation methods of fermented fruits and vegetables juice containing D-Psicose, the preparation method includes the enzymatic conversion method of (A) D-Psicose, (B) microbial fermentation of juice, (C) the mouthfeel debugging after juice fermentation, by using D-Psicose part to replace the sugar degree regulation agent of high heat sugar as fermentation process and after fermentation, the heat of juice is reduced from external source, furthermore it is reacted by stepwise discretization, by the glucose in juice, sucrose, the sugar of the contour calorie of fructose is converted to the D-Psicose of low-calorie, pass through a kind of hourglass shape enzyme digestion reaction device again, juice after preliminary enzymatic hydrolysis is flowed through into the internal porous through post for being filled with XIase-DTEasease carrier filler ball repeatedly, continuous enzymolysis reaction can be carried out to the juice after enzymatic hydrolysis.In short, prepared by the method fermented fruits and vegetables juice, has good mouthfeel, heat is low, safe and healthy, and has many advantages, such as simple production process, and equipment investment burden is small.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of system of the fermented fruits and vegetables juice containing D-Psicose
Preparation Method.
Background technique
In recent years, juice can effectively be the minerals such as human body replenishing vitamins and calcium, phosphorus, potassium, magnesium, adjustable people
Body function is coordinated, and cell viability and functions of intestines and stomach are enhanced, and promotes digestive juice secretion, eliminates fatigue.It is strong as new century green
Kang Yinpin is increasingly becoming the hot spot that consumer chases.However, the generally existing glucose containing high level, fruit in juice
The high-energy sugar part such as sugar.Due to excessively taking in the carbohydrate of these high-energy, huge hidden danger can be brought to body, for example, fat,
Diabetes, hypertension, hyperlipidemia etc..Especially in recent years, children obesity rate constantly rises, the data of national health State Family Planning Commission publication
Display: -17 years old 6 years old overweight rates of children and youth in China are 9.6%, obesity rates 6.4%.
Therefore, green and healthy food is increasingly valued by people, and D-Psicose is as the poor to different of D-Fructose
Structure body is a kind of more rare natural ketohexose in nature, belongs to one kind of rare sugar.Its sweetness intensities and type side
Face is closely similar with D-Fructose, and heat only has 0.007kcal/g, therefore referred to as zero-calorie sweetening agent.Meanwhile D- A Luo ketone
Sugar also has good functional characteristic, and D-Psicose only has a small amount of absorption, and the heat with lower degree in alimentary canal
Supply be used to lose weight adjuvant treatment as sweetener；Oral D-Psicose can inhibit the activity of intestinal alpha-glucosidase enzyme,
Postprandial blood sugar is inhibited to increase；It can inhibit liver fat synthase activity, reduce fat deposition.
Juice in the prior art passes through directly addition D-Psicose as sweetener, to reduce juice mostly
Energy, cost is very high, and due to can inherently contain a large amount of high-energy sugar in the raw material of juice, for this point,
Simple can not play good improvement result by adding D-Psicose, and by adding free glucose isomerase
(XIase), psicose epimerase (DTEase) converts juice, then since the stability of resolvase is poor, holds
Easy in inactivation is not easy to separate with substrate or product after reaction, the deficiencies of cannot reusing, causes conversion success rate not high.
Summary of the invention
For the technical problem present on, the present invention provides a kind of preparation of fermented fruits and vegetables juice containing D-Psicose
Method, can maximize reduces high heat sugar in juice.
The technical solution of the present invention is as follows: a kind of preparation method of the fermented fruits and vegetables juice containing D-Psicose, including it is following
Step:
(A) enzymatic conversion method of D-Psicose
The D-Fructose of 500g-700g is dissolved in the phosphate buffer of 10-50mM, 1L is settled to, is configured to 50%-
70% D-Fructose solution, is added the immobilization D-Psicose epimerase nanosphere of 5-10g, continuous at 50-70 DEG C
It is stirred to react 3-5h, until so that reaction is reached balance, filtering and impurity removing obtains the mixed liquor of D-Psicose and D-Fructose, mixing
The ratio of D-Psicose and D-Fructose is (2:8)-(3:7) in liquid；
(B) microbial fermentation of juice
By fruits and vegetables cleaning, peeling, stoning, mashing, filtration treatment, juice is obtained, recycles pasteurization to described
Juice carries out disinfection sterilization processing, obtains sterilizing juice；The sterilizing juice is added in fermentor, it then will step
Suddenly the mixed liquor of D-Psicose and D-Fructose obtained in (A) is also added in fermentor, adjusts the first of the juice that sterilizes in tank
Beginning sugared content is to 20-40%, the instantaneous sterilizing 10-15s under 125 DEG C of high temperature；Using sterile working inoculation 5%-15% (v/v)
Saccharomyces cerevisiae, 28-32 DEG C ferments 3 days；After fermentation, instantaneous sterilizing 10-15s under 125 DEG C of high temperature keeps saccharomycete thorough to yeast
Inactivation, using the acetic acid bacteria of sterile working inoculation 5%-15% (v/v), 28-32 DEG C is continued fermentation 5 days, then without sterilizing, then
Using the lactic acid bacteria of sterile working inoculation 5%-15% (v/v), 30 DEG C are continued fermentation 5 days, obtain juice fermentation liquid；Finally,
The mixed liquor of D-Psicose and D-Fructose in step (A) is added into the juice fermentation liquid again, adjusts fermentation in tank
Liquid sugar content to 40-50%, room temperature chelates 30-60 days, and filtering removal precipitating obtains fermented fruits and vegetables juice stoste；
(C) the mouthfeel debugging after juice fermentation
The mixed liquor of D-Psicose obtained in step (A) and D-Fructose is added to the fermentation fruit that step (B) obtains
In vegetable juice stoste, the sugared content of fermented fruits and vegetables juice is adjusted to 40-50%, wherein D-Psicose content is 15-25%, sugar-acid ratio
For (18:1)-(23:1), the acidity regulator of 1-1.5wt%, the stabilizer of 1-1.5wt% and 1-1.5wt% are sequentially added
Antioxidant, pasteurization is canned.
Further, immobilization D-Psicose epimerase nanosphere described in step (A) is D-Psicose
Epimerase protein molecular is fixed to nanosphere surface using covalent bond by pha synthesizing enzyme PhaC.
Further, the nanosphere is prepared by hydrophobic polymer material PHA.
Further, the hydrophobic polymer material PHA is by poly butyric ester, poly- Hydroxyoctanoic acid ester, poly- hydroxyl
Decylate, hydroxybutyric acid-hydroxypentanoic acid copolyesters, hydroxybutyric acid-hydroxycaproic acid copolyesters, hydroxybutyric acid-Hydroxyoctanoic acid copolymerization
One or more of ester, hydroxybutyric acid-hydroxypentanoic acid-hydroxycaproic acid copolyesters are polymerized.
Further, the mixed liquor of the D-Psicose and D-Fructose that are added in step (B), the D- A Luo ketone that can also be
The sugared mixture with one or more other carbohydrates (such as sucrose, fructose, glucose), is also possible to D-Psicose and other one
The mixture of kind or a variety of sweeteners (such as stevioside, honey element, Aspartame, Sucralose), it is without being limited thereto.
Further, the sterilizing juice in the step (B) has also carried out pre-treatment, specific steps are as follows: to going out
3-5wt% complex enzyme formulation is added in bacterium juice, adjusting pH is 5.5-6.5, and adjusting temperature is 45-55 DEG C, in stirring condition
It is lower to utilize Sonication assisted treatment 30-120min, obtain the juice containing glucose and fructose；The juice is added to
In hourglass shape enzyme digestion reaction device, under the conditions of the hourglass shape enzyme digestion reaction device is spun upside down, juice reciprocates through position
Porous through post in the middle part of hourglass shape enzyme digestion reaction device, by the XIase-DTEase carrier filler ball inside porous through post to fruit
The glucose and fructose of vegetable juice carry out enzyme digestion reaction, and reaction time 1-4h obtains the juice containing D-Psicose.By fruit
The high-energy sugar transition contained in itself in vegetable juice is the D-Psicose of low energy, can utmostly reduce human body to high energy
Measure the intake of sugar.
Further, the hourglass shape enzyme digestion reaction device includes U-bracket, funnel one, funnel two, porous through post, electricity
Machine, controller, the inside of the porous through post are equipped with multiple cylindrical passageways, and the upper and lower ends of the cylindrical passageway are equipped with filtering
The inside of net, cylindrical passageway is filled with XIase-DTEase carrier filler ball, and the two sides of porous through post are connected to by rotation axis
The central upper portion position of the U-bracket, the motor are arranged in U-bracket side, and are driven with one end of the rotation axis
Connection, the controller are electrically connected at the lower section of motor, and controller is commercial product, and the funnel one, funnel two respectively can
Upper and lower ends of the dismantling connection in porous through post.The contact rate of juice Yu two kinds of enzymes of XIase and DTE can be improved by the device
And conversion ratio.
Further, it is respectively equipped with electronic flow valve between the funnel one, funnel two and the porous through post, it is described
Electronic flow valve and the controller are electrically connected, and controller is commercial product, monitor funnel one or leakage using electronic flow valve
Whether there are also liquid inside bucket two, feed back to controller, controller, which receives only one of which electronic flow valve, does not have liquid
After the signal of circulation, control motor carries out 180 degree overturning.
Further, the internal diameter of the cylindrical passageway is 20-30mm, and internal diameter is too small to be easy to happen blocking, is unfavorable for anti-
That answers is carried out continuously, and internal diameter is excessive, can reduce the haptoreaction time of juice Yu XIase-DTEase carrier filler ball.
Further, the partial size of the XIase-DTEase carrier filler ball is 2-3mm, filling rate 30-40%, grain
Diameter is too small, is easy to happen leakage, and partial size is much, reduces specific surface area, and too small will lead to of filling rate decomposes insufficient, filling
Rate is excessive to be easy to happen blocking reunion, increases the reaction resolving time.
Further, the XIase-DTEase carrier filler ball preparation method the following steps are included:
S1: it is according to mass ratio by glucose isomerase (XIase), psicose epimerase (DTEase), pure water
5.3-6.2:1:15-35 is uniformly mixed, and adds the polyethylene glycol that volume ratio is 1.5-2.0%, two kinds of enzymes can be promoted uniform
Disperse, 30-60min is stirred in ultrasonic vibration at 25-30 DEG C, is activated to XIase and DTE, is improved its reactivity, obtain
XIase-DTEase enzyme solution；
S2: carrier filler is filled into adsorption column, after washing using PBS buffer solution, recycles PBS buffer solution will
XIase-DTEase enzyme solution is diluted to the XIase-DTEase enzyme solutions that concentration is 30%, and by the XIase- of 30% concentration
DTEase enzyme solutions circulation absorption 20-24h in adsorption column obtains XIase-DTEase carrier filler ball；
S3: the XIase-DTEase carrier filler ball is dried into 1-2h in low-temperature vacuum drying case, then seals storage.
Further, the carrier filler be ion exchange resin, it is polyvinyl alcohol, polystyrene, any in silica gel
It is a kind of.
Further, fruits and vegetables described in step (1) include grape, apple, pears, mulberries, sugarcane, celery, hawthorn, without flower
It is fruit, Kiwi berry, longan, cherry tomato, cucumber, beet root, carrot, orange, mangosteen, one or more kinds of any in Chinese cabbage
Combination.
Further, complex enzyme formulation described in step (2) be by amylase, cellulase, pectase, invertase by
It is 2:2:3:3 composition according to weight ratio, fruits and vegetables is decomposed by enzyme digestion reaction, are conducive to absorption of the human body to nutritional ingredient,
It is that D-Psicose is laid the groundwork for subsequent enzyme digestion reaction again more importantly for being glucose and fructose by sucrose decomposition.
Further, the XIase-DTEase carrier filler ball is molten using the preceding glucose for being first 10% with concentration
Liquid impregnates 30-40min, first passes through glucose solution in advance and impregnates to XIase-DTEase carrier filler ball, is conducive to activate
The activity of XIase and DTEase enzyme.
Compared with prior art, the invention has the benefit that
(1) present invention is D-Psicose by the way that D-Fructose is passed through enzymatic conversion method, is being sent out for adjusting juice fermentation
Ferment process and sugar content after fermentation, that is, reduce the heat in juice, and saved cost；
(2) present invention has also carried out pre-treatment to juice, is reacted by stepwise discretization, and the sucrose in juice is contour
Calorie sugar be converted to the D-Psicose of low-calorie, wherein the present invention by a kind of hourglass shape enzyme digestion reaction device,
Two kinds of enzymes of XIase and DTE are fixed using XIase-DTEase carrier filler ball, repeatedly by the juice after preliminary enzymatic hydrolysis
The internal porous through post for being filled with XIase-DTEase carrier filler ball of circulation can carry out continuous enzymolysis to the juice after enzymatic hydrolysis
Reaction, greatly improves the reactivity of two kinds of enzymes of XIase and DTEase, and apparatus structure is simple, at low cost.
In short, prepared by the method fermented fruits and vegetables juice, has good mouthfeel, heat is low, safe and healthy, and produces work
The advantages that skill is simple, and equipment investment burden is small.
Detailed description of the invention
Fig. 1 is the structural schematic diagram for the hourglass shape enzyme digestion reaction device that the present invention is in embodiment 4,5,7,8；
Fig. 2 is the structural schematic diagram for the hourglass shape enzyme digestion reaction device that the present invention is in embodiment 6.
Wherein, 1-U shape bracket, 2- funnel one, 3- funnel two, the porous through post of 4-, 5- motor, 6- controller, 7- cylindricality are logical
Road, 8- filter screen, 9-XIase-DTEase carrier filler ball, 10- rotation axis, 11- electronic flow valve.
Specific embodiment
Embodiment 1
A kind of preparation method of the fermented fruits and vegetables juice containing D-Psicose, comprising the following steps:
(A) enzymatic conversion method of D-Psicose
A: the hydrophobic polymer material being polymerized by poly butyric ester, poly- Hydroxyoctanoic acid ester with mass ratio 1:1 is chosen
Material PHA is prepared into nanosphere, then again utilizes D-Psicose epimerase protein molecular by pha synthesizing enzyme PhaC
Covalent bond is fixed to nanosphere surface, is prepared into immobilization D-Psicose epimerase nanosphere；
B: the D-Fructose of 500g being dissolved in the phosphate buffer of 10-50mM, 1L is settled to, and is configured to 50% D- fruit
The immobilization D-Psicose epimerase nanosphere of 5g is added in sugar juice, and reaction 3h is continuously stirred at 50 DEG C, makes to react
Until reaching balance, filtering and impurity removing obtains the mixed liquor of D-Psicose and D-Fructose, D-Psicose and D- fruit in mixed liquor
The ratio of sugar is 2:8；
(B) microbial fermentation of juice
Choose fresh fruits and vegetables, by grape, celery, apple, longan, beet root according to weight ratio be 1.3:1.8:1.1:
0.3:0.7 proportion, is cleaned, is removed the peel, is enucleated, is beaten, filtration treatment, and juice is obtained, and recycles pasteurization to fruit
Vegetable juice carries out disinfection sterilization processing, obtains sterilizing juice；Sterilizing juice is added in fermentor, then will be in step (A)
The mixed liquor of obtained D-Psicose and D-Fructose is added in fermentor, adjust the initial sugared content of sterilizing juice in tank to
20%, the instantaneous sterilizing 10s under 125 DEG C of high temperature；The saccharomyces cerevisiae of 5% (v/v), 28 DEG C of ferment at constant temperature are inoculated with using sterile working
3 days；Instantaneous sterilizing 10s, inactivates saccharomycete thoroughly under 125 DEG C of high temperature, and the acetic acid of 5% (v/v) is inoculated with using sterile working
Bacterium, 28 DEG C continuation ferment at constant temperature 5 days, then using sterile working be inoculated with 5%% (v/v) lactic acid bacteria, 30 DEG C continue fermentation 5 days,
Obtain juice fermentation liquid；Finally, the D-Psicose that is added again into juice fermentation liquid in step (A) and D-Fructose is mixed
Liquid is closed, adjusting fermentation liquid sugar content in tank, to 40%, room temperature chelates 30 days, and filtering removes precipitating, obtains fermented fruits and vegetables juice stoste；
(C) the mouthfeel debugging after juice fermentation
The mixed liquor of D-Psicose obtained in step (A) and D-Fructose is added to the fermentation fruit that step (B) obtains
In vegetable juice stoste, the sugared content of fermented fruits and vegetables juice is adjusted to 40%, wherein D-Psicose content is 15%, sugar-acid ratio 18:
1, sequentially add the antioxidant of the acidity regulator of 1wt%, the stabilizer of 1wt% and 1-1.5wt%, pasteurization, tank
Dress.
Embodiment 2
A kind of preparation method of the fermented fruits and vegetables juice containing D-Psicose, comprising the following steps:
(A) enzymatic conversion method of D-Psicose
A: selection is polymerized by poly- hydroxydecanoic acid ester, hydroxybutyric acid-hydroxypentanoic acid copolyesters with mass ratio 1:1 hydrophobic
Property high molecular material PHA be prepared into nanosphere, D-Psicose epimerase protein molecular is then passed through into PHA again and is synthesized
Enzyme PhaC is fixed to nanosphere surface using covalent bond, is prepared into immobilization D-Psicose epimerase nanosphere；
B: the D-Fructose of 600g being dissolved in the phosphate buffer of 30mM, 1L is settled to, and is configured to 60% D-Fructose
The immobilization D-Psicose epimerase nanosphere of 8g is added in solution, and reaction 4h is continuously stirred at 60 DEG C, reaches reaction
Until balance, filtering and impurity removing obtains the mixed liquor of D-Psicose and D-Fructose, D-Psicose and D-Fructose in mixed liquor
Ratio be 3:7；
(B) microbial fermentation of juice
Fresh fruits and vegetables are chosen, mulberries are cleaned, are beaten, filtration treatment, obtain mulberry juice, recycle pasteurization
Method carries out disinfection sterilization processing to mulberry juice, obtains sterilizing juice；Sterilizing mulberry juice is added in fermentor, then by step
(A) mixed liquor of D-Psicose and D-Fructose obtained in is added in fermentor, adjusts the initial sugar of sterilizing mulberry juice in tank
Content is to 30%, the instantaneous sterilizing 12s under 125 DEG C of high temperature；Using sterile working be inoculated with 13% (v/v) saccharomyces cerevisiae, 30 DEG C
Ferment at constant temperature 3 days；Instantaneous sterilizing 13s, inactivates saccharomycete thoroughly under 125 DEG C of high temperature, is inoculated with 13% (v/ using sterile working
V) acetic acid bacteria, 30 DEG C continuation ferment at constant temperature 5 days, then using sterile working be inoculated with 10% (v/v) lactic acid bacteria, 30 DEG C after supervention
Ferment 5 days, obtain mulberries fermentation liquid；Finally, the D-Psicose and D-Fructose in step (A) is added into mulberries fermentation liquid again
Mixed liquor, adjusting fermentation liquid sugar content in tank, to 45%, room temperature chelates 50 days, and filtering removal precipitates, and it is former to obtain fermentation mulberry juice
Liquid；
(C) the mouthfeel debugging after juice fermentation
The mixed liquor of D-Psicose obtained in step (A) and D-Fructose is added to the fermentation mulberry that step (B) obtains
In Shen juice stoste, the sugared content of fermentation mulberry juice is adjusted to 40-50%, wherein D-Psicose content is 19%, and sugar-acid ratio is
20:1, sequentially adds the antioxidant of the acidity regulator of 1.4wt%, the stabilizer of 1.2wt% and 1.3wt%, and Pasteur is gone out
Bacterium, it is canned.
Embodiment 3
A kind of preparation method of the fermented fruits and vegetables juice containing D-Psicose, comprising the following steps:
(A) enzymatic conversion method of D-Psicose
A: selection is gathered by hydroxybutyric acid-hydroxycaproic acid copolyesters, hydroxybutyric acid-Hydroxyoctanoic acid copolyesters with mass ratio 1:1
Hydrophobic polymer material PHA made of conjunction is prepared into nanosphere, then again by D-Psicose epimerism zymoprotein point
Son is fixed to nanosphere surface using covalent bond by pha synthesizing enzyme PhaC, is prepared into immobilization D-Psicose difference to different
Structure enzyme nanosphere；
B: the D-Fructose of 700g being dissolved in the phosphate buffer of 50mM, 1L is settled to, and is configured to 70% D-Fructose
The immobilization D-Psicose epimerase nanosphere of 10g is added in solution, and reaction 5h is continuously stirred at 70 DEG C, makes to react
Until reaching balance, filtering and impurity removing obtains the mixed liquor of D-Psicose and D-Fructose, D-Psicose and D- fruit in mixed liquor
The ratio of sugar is 3:7；
(B) microbial fermentation of juice
Choose fresh fruits and vegetables, by sugarcane, passion fruit, cherry tomato, fig, hawthorn according to weight ratio be 1.5:0.8:
1.1:0.6:0.4 proportion, is cleaned, is removed the peel, is enucleated, is beaten, filtration treatment, and juice is obtained, and recycles pasteurization
It carries out disinfection sterilization processing to juice, obtains sterilizing juice；Sterilizing juice is added in fermentor, is added then
The mixed liquor of D-Psicose obtained in step (A) and D-Fructose is added in fermentor, the juice that sterilizes in tank is adjusted
Initial sugared content to 40%, the instantaneous sterilizing 15s under 125 DEG C of high temperature；The wine brewing ferment of 15% (v/v) is inoculated with using sterile working
Mother, 32 DEG C ferment at constant temperature 3 days；Instantaneous sterilizing 15s, inactivates saccharomycete thoroughly under 125 DEG C of high temperature, is inoculated with using sterile working
The acetic acid bacteria of 15% (v/v), 32 DEG C continuation ferment at constant temperature 5 days, then using sterile working be inoculated with 15% (v/v) lactic acid bacteria, 30
DEG C continue fermentation 5 days, obtains juice fermentation liquid；Finally, the D-Psicose and D- in step (A) is added into fermentation liquid again
The mixed liquor of fructose, adjusting fermentation liquid sugar content in tank, to 50%, room temperature chelates 60 days, and filtering removal precipitates, and obtains fermentation fruit
Vegetable juice stoste；
(C) the mouthfeel debugging after juice fermentation
The mixed liquor of D-Psicose obtained in step (A) and D-Fructose is added to the fermentation fruit that step (B) obtains
In vegetable juice stoste, the sugared content of fermented fruits and vegetables juice is adjusted to 50%, wherein D-Psicose content is 20%, sugar-acid ratio 23:
1, sequentially add the antioxidant of the acidity regulator of 1.5wt%, the stabilizer of 1.5wt% and 1.5wt%, pasteurization,
It is canned.
Embodiment 4
The present embodiment is substantially the same manner as Example 2, the difference is that, the sterilizing juice in step (B) also carries out
Pre-treatment, specific steps are as follows: 3-5wt% complex enzyme formulation is added into sterilizing juice, adjusting pH is 5.5-6.5, adjusts temperature
Degree is 45-55 DEG C, utilizes Sonication assisted treatment 30-120min under agitation, obtains the fruit containing glucose and fructose
Vegetable juice；
Juice is handled using hourglass shape enzyme digestion reaction device, hourglass shape enzyme digestion reaction device is as shown in Figure 1, packet
U-bracket 1, funnel 1, funnel 23, porous through post 4, motor 5, controller 6 are included, the inside of porous through post 4 is equipped with 10 columns
The internal diameter in shape channel 7, cylindrical passageway 7 is 20mm, and internal diameter is too small to be easy to happen blocking, is unfavorable for being carried out continuously for reaction, and interior
Diameter is excessive, can reduce the haptoreaction time of juice Yu XIase-DTEase carrier filler ball.Up and down the two of cylindrical passageway 7
End is equipped with filter screen 8, and the inside of cylindrical passageway 7 is filled with XIase-DTEase carrier filler ball 9, and XIase-DTEase carrier is filled out
The partial size of pellet 9 is 2mm, and filling rate 30%, partial size is too small, is easy to happen leakage, and partial size is much, reduces specific surface
Product, filling rate is too small to be will lead to and decomposes insufficient, and filling rate is excessive to be easy to happen blocking and reunite, and the reaction resolving time is increased.
The two sides of porous through post 4 are connected to the central upper portion position of U-bracket 1 by rotation axis 10, and motor 5 is arranged in U-bracket 1 one
Side, and be sequentially connected with one end of rotation axis 10, controller 6 is electrically connected at the lower section of motor 5, and controller 6 is commercial product,
Funnel 1, funnel 23 are detachably connected on the upper and lower ends of porous through post 4 respectively.By the device can be improved juice with
The contact rate and conversion ratio of two kinds of enzymes of XIase and DTEase.
The working method of hourglass shape enzyme digestion reaction device are as follows: be added to juice in the funnel 1 being located above, fruits and vegetables
Juice passes through cylindrical passageway 7 under the effect of gravity and is flowed into the funnel 23 of lower section, and juice is logical with cylindricality during flowing
Enzyme digestion reaction occurs for the XIase-DTEase carrier filler ball 9 in road 7, obtains the juice containing D-Psicose；By part
Glucose and it is fructose converting be D-Psicose, increase the content of D-Psicose in original ingredient in juice, simultaneously
Decrease high heat sugar.180 degree is overturn by 6 motor 5 of controller every 30min, when reaction a length of 4h.It will be in juice
The high-energy sugar transition itself contained is the D-Psicose of low energy, can utmostly reduce human body to high-energy sugar
Intake.
Wherein, XIase-DTEase carrier filler ball 9, which is prepared by the following steps, gets:
S1: it is according to mass ratio by glucose isomerase (XIase), psicose epimerase (DTEase), pure water
5.3:1:15 is uniformly mixed, and is added the polyethylene glycol that volume ratio is 1.5%, two kinds of enzymes can be promoted evenly dispersed, at 25 DEG C
30min is stirred in ultrasonic vibration, is activated to XIase and DTEase, is improved its reactivity, obtains XIase-DTEase enzyme
Liquid；
S2: carrier filler (ion exchange resin) is filled into adsorption column, after being washed using PBS buffer solution, is recycled
XIase-DTEase enzyme solution is diluted to the XIase-DTEase enzyme solutions that concentration is 30% by PBS buffer solution, and by 30% concentration
XIase-DTEase enzyme solutions in adsorption column circulation absorption 20h, obtain XIase-DTEase carrier filler ball；
S3: XIase-DTEase carrier filler ball is dried into 1-2h in low-temperature vacuum drying case, then seals storage.
Juice sterilize after pre-treatment, D-Psicose is 31% relative to the conversion ratio of fructose, illustrates juice
In original high heat sugar reduced.
Embodiment 5
The present embodiment is substantially the same manner as Example 4, the difference is that, XIase-DTEase carrier filler ball is before use
40min first is impregnated with the glucose solution that concentration is 10%, first passes through glucose solution in advance to XIase-DTEase carrier filler
Ball is impregnated, and the activity for activating XIase and DTEase enzyme is conducive to.Compared with Example 1, the D-Psicose of the present embodiment
Conversion ratio be 32.9%, improve 1.9% relative to embodiment 4, illustrate utilize 10% glucose solution to XIase-
DTEase carrier filler ball can play activation, improve the conversion ratio of D-Psicose.
Embodiment 6
The present embodiment is substantially the same manner as Example 4, the difference is that, in hourglass shape enzyme digestion reaction device, such as Fig. 2 institute
Show, electronic flow valve 11,6 electricity of electronic flow valve 11 and controller are respectively equipped between funnel 1, funnel 23 and porous through post 4
Property connection, controller 6 is commercial product, monitors inside funnel 1 or funnel 23 whether there are also liquid using electronic flow valve 11
Body, feeds back to controller 6, and controller 6 receives only one of which electronic flow valve 11 not after the signal of liquid communication, control
Motor 5 processed carries out 180 degree overturning.
Embodiment 7
The present embodiment is substantially the same manner as Example 5, the difference is that:
Glucose isomerase (XIase), psicose epimerase (DTEase) are added directly into fruits and vegetables in step (3)
In juice, 4h is reacted.The conversion ratio for finally measuring D-Psicose is 20.8%, less than 32.9% in embodiment 5.Reason is Portugal
Grape sugar isomerase (XIase), psicose epimerase (DTE) do not pass through immobilization, and stability is poor, are easy to lose under high temperature
It is living, cause conversion ratio to reduce.
Embodiment 8
The present embodiment is substantially the same manner as Example 5, the difference is that:
XIase-DTEase carrier filler ball is added directly into juice in step (3), reacts 4h.Finally measure D-
The conversion ratio of psicose is 23%, less than 32.9% in embodiment 5.It follows that hourglass shape enzyme digestion reaction of the invention
The conversion ratio of D-Psicose can be improved in device.
Finally, it should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although
Present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: it still may be used
To modify to technical solution documented by previous embodiment or equivalent replacement of some of the technical features；And
These are modified or replaceed, the spirit and model of technical solution of the embodiment of the present invention that it does not separate the essence of the corresponding technical solution
It encloses.
Claims (10)
1. a kind of preparation method of the fermented fruits and vegetables juice containing D-Psicose, which comprises the following steps:
(A) enzymatic conversion method of D-Psicose
The D-Fructose of 500g-700g is dissolved in the phosphate buffer of 10-50mM, 1L is settled to, is configured to 50%-70%'s
The immobilization D-Psicose epimerase nanosphere of 5-10g is added in D-Fructose solution, continuously stirs at 50-70 DEG C anti-
3-5h is answered, until so that reaction is reached balance, filtering and impurity removing obtains the mixed liquor of D-Psicose and D-Fructose, D- in mixed liquor
The ratio of psicose and D-Fructose is (2:8)-(3:7)；
(B) microbial fermentation of juice
By fruits and vegetables cleaning, peeling, stoning, mashing, filtration treatment, juice is obtained, recycles pasteurization to the fruits and vegetables
Juice carries out disinfection sterilization processing, obtains sterilizing juice；The sterilizing juice is added in fermentor, then by step
(A) mixed liquor of D-Psicose and D-Fructose obtained in is also added in fermentor, adjusts the initial of juice that sterilize in tank
Sugared content is to 20-40%, the instantaneous sterilizing 10-15s under 125 DEG C of high temperature；Using the wine of sterile working inoculation 5%-15% (v/v)
Brewer yeast, 28-32 DEG C ferments 3 days；After fermentation, instantaneous sterilizing 10-15s under 125 DEG C of high temperature loses saccharomycete thoroughly to yeast
Living, using the acetic acid bacteria of sterile working inoculation 5%-15% (v/v), 28-32 DEG C is continued fermentation 5 days, then without sterilizing, then is adopted
With the lactic acid bacteria of sterile working inoculation 5%-15% (v/v), 30 DEG C are continued fermentation 5 days, obtain juice fermentation liquid；Finally, again
The mixed liquor of D-Psicose and D-Fructose in step (A) is added into the juice fermentation liquid, adjusts fermentation liquid in tank
Sugar content to 40-50%, room temperature chelates 30-60 days, and filtering removal precipitating obtains fermented fruits and vegetables juice stoste；
(C) the mouthfeel debugging after juice fermentation
The mixed liquor of D-Psicose obtained in step (A) and D-Fructose is added to the fermented fruits and vegetables juice that step (B) obtains
In stoste, the sugared content of fermented fruits and vegetables juice is adjusted to 40-50%, wherein D-Psicose content is 15-25%, and sugar-acid ratio is
(18:1)-(23:1) sequentially adds the acidity regulator of 1-1.5wt%, the stabilizer of 1-1.5wt% and 1-1.5wt%
Antioxidant, pasteurization are canned.
2. a kind of preparation method of fermented fruits and vegetables juice containing D-Psicose according to claim 1, which is characterized in that
Immobilization D-Psicose epimerase nanosphere described in step (A) is D-Psicose epimerase protein molecular
Nanosphere surface is fixed to using covalent bond by pha synthesizing enzyme PhaC.
3. a kind of preparation method of fermented fruits and vegetables juice containing D-Psicose according to claim 2, which is characterized in that
The nanosphere is prepared by hydrophobic polymer material PHA.
4. a kind of preparation method of fermented fruits and vegetables juice containing D-Psicose according to claim 3, which is characterized in that
The hydrophobic polymer material PHA is by poly butyric ester, poly- Hydroxyoctanoic acid ester, poly- hydroxydecanoic acid ester, hydroxybutyric acid-hydroxyl
Valeric acid copolyesters, hydroxybutyric acid-hydroxycaproic acid copolyesters, hydroxybutyric acid-Hydroxyoctanoic acid copolyesters, hydroxybutyric acid-hydroxypentanoic acid-
One or more of hydroxycaproic acid copolyesters is polymerized.
5. a kind of preparation method of the fermented fruits and vegetables juice containing D-Psicose according to claim 1, which is characterized in that institute
The sterilizing juice stated in step (B) has also carried out pre-treatment, specific steps are as follows: 3- is added into sterilizing juice
5wt% complex enzyme formulation, adjusting pH are 5.5-6.5, and adjusting temperature is 45-55 DEG C, are assisted under agitation using ultrasonic wave
30-120min is handled, the juice containing glucose and fructose is obtained；The juice is added to hourglass shape enzyme digestion reaction dress
In setting, under the conditions of the hourglass shape enzyme digestion reaction device is spun upside down, juice is reciprocated through positioned at hourglass shape enzyme digestion reaction
Porous through post in the middle part of device, glucose and fruit by the XIase-DTEase carrier filler ball inside porous through post to juice
Sugar carries out enzyme digestion reaction, and reaction time 1-4h obtains the juice containing D-Psicose.
6. a kind of preparation method of fermented fruits and vegetables juice containing D-Psicose according to claim 5, which is characterized in that
The hourglass shape enzyme digestion reaction device include U-bracket (1), funnel one (2), funnel two (3), porous through post (4), motor (5),
The inside of controller (6), the porous through post (4) is equipped with multiple cylindrical passageways (7), the upper and lower ends of the cylindrical passageway (7)
Equipped with filter screen (8), the inside of cylindrical passageway (7) is filled with XIase-DTEase carrier filler ball (9), porous through post (4)
Two sides are connected to the central upper portion position of the U-bracket (1) by rotation axis (10), and the motor (5) is arranged in U-bracket
(1) side, and be sequentially connected with one end of the rotation axis (10), the controller (6) is electrically connected under motor (5)
Side, the funnel one (2), funnel two (3) are detachably connected on the upper and lower ends of porous through post (4) respectively.
7. a kind of preparation method of fermented fruits and vegetables juice containing D-Psicose according to claim 6, which is characterized in that
Electronic flow valve (11), the electron stream are respectively equipped between the funnel one (2), funnel two (3) and the porous through post (4)
Valve (11) and the controller (6) are measured to be electrically connected.
8. a kind of preparation method of fermented fruits and vegetables juice containing D-Psicose according to claim 6, which is characterized in that
The internal diameter of the cylindrical passageway (7) is 20-30mm.
9. a kind of preparation method of fermented fruits and vegetables juice containing D-Psicose according to claim 6, which is characterized in that
The partial size of the XIase-DTEase carrier filler ball (9) is 2-3mm, filling rate 30-40%.
10. a kind of preparation method of the fermented fruits and vegetables juice containing D-Psicose, feature according to claim 6 and 9
Be, the preparation method of the XIase-DTEase carrier filler ball (9) the following steps are included:
S1: by glucose isomerase (XIase), psicose epimerase (DTEase), pure water according to mass ratio be 5.3-
6.2:1:15-35 is uniformly mixed, and adds the polyethylene glycol that volume ratio is 1.5-2.0%, and ultrasonic vibration is stirred at 25-30 DEG C
30-60min obtains XIase-DTEase enzyme solution；
S2: carrier filler is filled into adsorption column, after washing using PBS buffer solution, recycles PBS buffer solution by XIase-
DTEase enzyme solution is diluted to the XIase-DTEase enzyme solutions that concentration is 30%, and by the XIase-DTEase of 30% concentration
Enzyme solutions circulation absorption 20-24h in adsorption column obtains XIase-DTEase carrier filler ball；
S3: the XIase-DTEase carrier filler ball is dried into 1-2h in low-temperature vacuum drying case, then seals storage.
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