CN109452439A - Preserved fruit pickling liquid extraction process of effective component - Google Patents
Preserved fruit pickling liquid extraction process of effective component Download PDFInfo
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- CN109452439A CN109452439A CN201811556077.1A CN201811556077A CN109452439A CN 109452439 A CN109452439 A CN 109452439A CN 201811556077 A CN201811556077 A CN 201811556077A CN 109452439 A CN109452439 A CN 109452439A
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- 239000007788 liquid Substances 0.000 title claims abstract description 72
- 238000005554 pickling Methods 0.000 title claims abstract description 69
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 50
- 238000000605 extraction Methods 0.000 title claims abstract description 25
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 157
- 238000002386 leaching Methods 0.000 claims abstract description 50
- 238000004506 ultrasonic cleaning Methods 0.000 claims abstract description 42
- 238000001035 drying Methods 0.000 claims abstract description 23
- 238000000926 separation method Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 17
- 238000001728 nano-filtration Methods 0.000 claims abstract description 17
- 238000013329 compounding Methods 0.000 claims abstract description 16
- 206010033546 Pallor Diseases 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 12
- 239000000284 extract Substances 0.000 claims abstract description 6
- 238000002161 passivation Methods 0.000 claims abstract description 6
- 239000000706 filtrate Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 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 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 239000012528 membrane Substances 0.000 claims description 12
- 239000008367 deionised water Substances 0.000 claims description 11
- 229910021641 deionized water Inorganic materials 0.000 claims description 11
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 238000004108 freeze drying Methods 0.000 claims description 9
- 230000003068 static effect Effects 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 5
- 238000013019 agitation Methods 0.000 claims description 3
- 230000007547 defect Effects 0.000 claims description 3
- 238000010612 desalination reaction Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 238000011084 recovery Methods 0.000 abstract description 7
- 239000000470 constituent Substances 0.000 abstract description 4
- 239000002120 nanofilm Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000036905 Benincasa cerifera Species 0.000 description 1
- 235000011274 Benincasa cerifera Nutrition 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013379 molasses Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention propose preserved fruit pickling liquid extraction process of effective component, comprising the following steps: sorting, pretreatment, blanching, passivation enzymatic treatment, break process and prepare leaching liquor, produce pickling liquid, compounding pickling liquid, micron filter separation and ultrasonic cleaning processing, nanofiltration separation and ultrasonic cleaning processing and microwave drying；It is more that the present invention the fresh fruit to three kinds of differing maturities extracts effective component type in pickling liquid made of leaching liquor, and active constituent content is high, diversity with higher, it carries out micron filter separating treatment and can effectively be classified using nano molecular film device progress nanofiltration separating treatment to extract effective component by using micron molecule film device, and recovery rate is high, the extraction rate period is short, carrying out ultrasonic cleaning processing by ultrasonic cleaning apparatus can improve the cleaning efficiency, reduce effective component residual, recovery rate is efficient, rate of drying can be improved by microwave drying, drying is more abundant.
Description
Technical field
The present invention relates to preserved fruit production field more particularly to preserved fruit pickling liquid extraction process of effective component.
Background technique
Preserved fruit is also referred to as preserved fruit, and it is folks of china molasses fruit food, with peach, apricot, Lee, jujube or wax gourd, life that Gu, which claims honey to decoct,
The fruits and vegetables such as ginger are raw material, the food being processed into after marinated with sugar or honey.
In preserved fruit manufacturing process, pickling liquid quality directly determines the quality of manufactured preserved fruit, is pickled at present about preserved fruit
The separation of liquid mostly separates impurity using the polarity difference between ingredient as basic principle, such as organic solvent deposit, extraction, and is concentrated
Also substantially based on single-action, double effect concentration, the effective component in preserved fruit pickling liquid, while these methods can not be extracted well
It will cause that loss of effective components amount in preserved fruit pickling liquid is larger, there are also some traditional preserved fruit pickling liquid effective component extraction process
In can generate a large amount of waste water and pollute environment, some new impurity are introduced in extraction process.Therefore, the present invention proposes to give a farewell dinner and salt down
Stain liquid extraction process of effective component, to solve shortcoming in the prior art.
Summary of the invention
In view of the above-mentioned problems, the present invention extracts pickling made of leaching liquor the fresh fruit to three kinds of differing maturities
Effective component type is more in liquid, and active constituent content is high, diversity with higher, by using micron molecule film device into
Row micron filter separating treatment and use nano molecular film device, which carry out nanofiltration separating treatment, to be effectively classified
Effective component is extracted, and recovery rate is high, the extraction rate period is short.
The present invention proposes preserved fruit pickling liquid extraction process of effective component, comprising the following steps:
Step 1: sorting
The fresh fruit for selecting mature disease-free and three kinds of maturity without mechanical hard defects of equal mass fractions, successively labeled as low
Maturity fresh fruit, moderate maturity fresh fruit and high maturity fresh fruit；
Step 2: pretreatment
Low-maturity fresh fruit, moderate maturity fresh fruit obtained in above-mentioned steps one and high maturity fresh fruit are carried out respectively
Hole, rinsing desalination and drying process are pricked in cleaning, stoning；
Step 3: blanching
Low-maturity fresh fruit pretreated in above-mentioned steps two, moderate maturity fresh fruit and high maturity fresh fruit are distinguished
It is carried out blanching treatment 2~5 minutes in 80~90 degrees Celsius of hot water；
Step 4: passivation enzymatic treatment
By low-maturity fresh fruit, moderate maturity fresh fruit and the high maturity fresh fruit after blanching in above-mentioned steps three respectively into
Row passivation enzymatic treatment, be then placed in 0~5 degree Celsius of gnotobasis carry out it is spare；
Step 5: break process and leaching liquor is prepared
By treated low-maturity fresh fruit, moderate maturity fresh fruit and the high maturity fresh fruit of inactive enzyme in above-mentioned steps four
Be crushed respectively, impregnate and filtration treatment obtain low-maturity fresh fruit leaching liquor, moderate maturity fresh fruit leaching liquor and it is high at
Ripe degree fresh fruit leaching liquor；
Step 6: pickling liquid is produced
By low-maturity fresh fruit leaching liquor manufactured in above-mentioned steps six, moderate maturity fresh fruit leaching liquor and high maturity
It is 45~50% that fresh fruit leaching liquor is concentrated into moisture content respectively, then again respectively to low-maturity fresh fruit leaching liquor, medium maturation
Degree fresh fruit leaching liquor and high maturity fresh fruit leaching liquor in be added white sugar carry out heating stirring be made low-maturity fresh fruit pickling liquid,
Moderate maturity fresh fruit pickling liquid and high maturity fresh fruit pickling liquid；
Step 7: compounding pickling liquid
By low-maturity fresh fruit pickling liquid manufactured in above-mentioned steps six, moderate maturity fresh fruit pickling liquid and high maturity
Fresh fruit pickling liquid carries out being mixed and made into compounding pickling liquid according to the ratio of 3:2:3；
Step 8: micron filter separation and ultrasonic cleaning processing
Compounding pickling liquid manufactured in above-mentioned steps seven is put into micron molecule membrane separation plant and carries out micron filter
Separating treatment, then the compounding pickling liquid filtrate of collection and deionized water are imported in ultrasonic cleaner and carried out at ultrasonic cleaning
Reason, obtains micron order wash filtrate；
Step 9: nanofiltration separation and ultrasonic cleaning processing
Micron order wash filtrate obtained in above-mentioned steps eight is put into nano molecular membrane separation plant and carries out nanoscale
It is separated by filtration processing, then clear by ultrasonic wave is carried out in the compounding pickling liquid filtrate of collection and deionized water importing ultrasonic cleaner
Processing is washed, nanoscale wash filtrate is obtained；
Step 10: microwave drying
Nanoscale wash filtrate obtained in above-mentioned steps nine is subjected to microwave drying, can extract preserved fruit pickling liquid has
Imitate ingredient.
Further improvement lies in that: it is dried in the step 2 and uses freeze-drying process, freeze-drying process temperature
It is -10~-20 degrees Celsius, the freeze-drying process time is 20-25 minutes.
Further improvement lies in that: in the step 4 be passivated enzymatic treatment before need by after blanching treatment low ripe degree fresh fruit,
Moderate maturity fresh fruit and high maturity fresh fruit are put into the container containing ice water with regard to carrying out 8~10 points of instantaneous cooling color protection treatment
Clock, instantaneous cooling color protection treatment need the ice water in agitation vessel in the process.
Further improvement lies in that: the inactive enzyme treatment process in the step 4 are as follows: ripe degree fresh fruit is put into 400MPa high
Pressurization 10 minutes is carried out in static pressure equipment, and moderate maturity fresh fruit is put into 500MPa high static pressure equipment and carries out 20 points of pressurization
High maturity fresh fruit is put into 500MPa high static pressure equipment and carries out pressurization 30 minutes by clock.
Further improvement lies in that: first by inactive enzyme in above-mentioned steps four, treated that low-maturity is fresh in the step 5
Fruit, moderate maturity fresh fruit and high maturity fresh fruit be crushed respectively, impregnate and filtration treatment obtains low-maturity fresh fruit fruit
It is broken, moderate maturity fresh fruit fruit is broken and high maturity fresh fruit fruit is broken, then low-maturity fresh fruit fruit is broken, moderate maturity fresh fruit fruit
Broken and high maturity fresh fruit fruit is broken to carry out immersion 3~5 hours with clear water respectively, then carries out centrifugal filtration processing, then removes
Filter residue respectively obtains low-maturity fresh fruit leaching liquor, moderate maturity fresh fruit leaching liquor and high maturity fresh fruit leaching liquor.
Further improvement lies in that: low-maturity fresh fruit leaching liquor and white sugar quality ratio are 1:1 in the step 6, it is medium at
Ripe degree fresh fruit leaching liquor and white sugar quality ratio are 1:0.8, and high maturity fresh fruit leaching liquor and white sugar quality ratio are 1:0.6.
Further improvement lies in that: the molecule membrane aperture that micron filter separating treatment uses in the step 8 for 0.02~
0.15 micron, micron filter separating treatment temperature is 35~55 degrees Celsius, and micron filter separating treatment pressure is 0.35Mpa
~0.6Mpa, the molecule membrane aperture that nanofiltration separating treatment uses in the step 9 is 50-80 nanometer, nanofiltration
Separating treatment temperature is 40-65 degrees Celsius, and nanofiltration separating treatment pressure is 0.5Mpa~0.75Mpa.
Further improvement lies in that: pickling liquid filtrate and deionized water quality are compounded in the step 8 ultrasonic cleaning processing
Than for 1:4, it is 3~4 times that ultrasonic cleaning, which handles wash number, it is 10~13 minutes that single ultrasonic cleaning, which handles the time,
Ultrasonic cleaning treatment temperature is 25~35 degrees Celsius, and ultrasonic cleaning processing pressure is 0.2~0.5Mpa.
Further improvement lies in that: pickling liquid filtrate and deionized water quality ratio are compounded in the step 9 sound wave cleaning treatment
For 1:3, ultrasonic cleaning processing wash number is 2 times in the step 9, single ultrasonic cleaning handle the time be 20~
25 minutes, ultrasonic cleaning treatment temperature was 35~45 degrees Celsius, and ultrasonic cleaning processing pressure is 0.6~1.0Mpa.
Further improvement lies in that: the microwave drying time is 30~35 minutes in the step 10, the control of microwave drying temperature
It is 75~95 degrees Celsius.
The invention has the benefit that extracting pickling made of leaching liquor the fresh fruit to three kinds of differing maturities
Effective component type is more in liquid, and active constituent content is high, diversity with higher, by using micron molecule film device into
Row micron filter separating treatment and use nano molecular film device, which carry out nanofiltration separating treatment, to be effectively classified
Effective component is extracted, and recovery rate is high, the extraction rate period is short, carries out ultrasonic cleaning by ultrasonic cleaning apparatus
Processing can improve the cleaning efficiency, and reduce effective component residual, and recovery rate is efficient, and dry speed can be improved by microwave drying
Degree, while drying is more abundant, effectively color protection can be carried out for the fresh fruit to three kinds of differing maturities by blanching treatment, than making
Carry out that color protection safety is higher with color protection solution, the effective component in survivable fresh fruit forms structure, passes through passivation enzymatic treatment
It can be passivated the higher enzyme of activity contained in the fresh fruit of three kinds of differing maturities, avoid the excessively high influence effective component of enzymatic activity
Extract quantity and activity.
Specific embodiment
In order to realize invention technological means, reach purpose and effect is easy to understand, below with reference to specific implementation
Mode, the present invention is further explained.
Preserved fruit pickling liquid extraction process of effective component, comprising the following steps:
Step 1: sorting
The fresh fruit for selecting mature disease-free and three kinds of maturity without mechanical hard defects of equal mass fractions, successively labeled as low
Maturity fresh fruit, moderate maturity fresh fruit and high maturity fresh fruit；
Step 2: pretreatment
Low-maturity fresh fruit, moderate maturity fresh fruit obtained in above-mentioned steps one and high maturity fresh fruit are carried out respectively
Hole, rinsing desalination and freeze-drying process are pricked in cleaning, stoning, and freeze-drying process temperature is -15 degrees Celsius, at freeze-drying
Managing the time is 25 minutes；
Step 3: blanching
Low-maturity fresh fruit pretreated in above-mentioned steps two, moderate maturity fresh fruit and high maturity fresh fruit are distinguished
It is carried out blanching treatment 4 minutes in 85 degrees Celsius of hot water；
Step 4: passivation enzymatic treatment
First low ripe degree fresh fruit, moderate maturity fresh fruit and the high maturity fresh fruit after blanching treatment are put into containing ice water
With regard to carrying out instantaneous cooling color protection treatment 8 minutes in container, the ice water in agitation vessel is needed during instantaneous cooling color protection treatment,
Then ripe degree fresh fruit is put into 400MPa high static pressure equipment and carries out pressurization 10 minutes, moderate maturity fresh fruit is put into 500MPa
Pressurization 20 minutes is carried out in high static pressure equipment, and high maturity fresh fruit is put into 500MPa high static pressure equipment and carries out 30 points of pressurization
Then low ripe degree fresh fruit, moderate maturity fresh fruit and high maturity fresh fruit are put into 0 degree Celsius of gnotobasis again and carry out by clock
It is spare；
Step 5: break process and leaching liquor is prepared
It is first that treated the low-maturity fresh fruit of inactive enzyme in above-mentioned steps four, moderate maturity fresh fruit and high maturity is fresh
Fruit is crushed respectively, impregnate and filtration treatment obtains that low-maturity fresh fruit fruit is broken, moderate maturity fresh fruit fruit is broken and height is mature
It spends that fresh fruit fruit is broken then low-maturity fresh fruit fruit is broken, moderate maturity fresh fruit fruit is broken and high maturity fresh fruit fruit is broken respectively and clearly
Water carry out impregnate 5 hours, then carry out centrifugal filtration processing, then remove filter residue, respectively obtain low-maturity fresh fruit leaching liquor,
Moderate maturity fresh fruit leaching liquor and high maturity fresh fruit leaching liquor；
Step 6: pickling liquid is produced
By low-maturity fresh fruit leaching liquor manufactured in above-mentioned steps six, moderate maturity fresh fruit leaching liquor and high maturity
It is 46% that fresh fruit leaching liquor is concentrated into moisture content respectively, then fresh to low-maturity fresh fruit leaching liquor, moderate maturity respectively again
It white sugar is added in fruit leaching liquor and high maturity fresh fruit leaching liquor carries out heating stirring and low-maturity fresh fruit pickling liquid, medium is made
Maturity fresh fruit pickling liquid and high maturity fresh fruit pickling liquid, low-maturity fresh fruit leaching liquor and white sugar quality ratio are 1:1, medium
Maturity fresh fruit leaching liquor and white sugar quality ratio are 1:0.8, and high maturity fresh fruit leaching liquor and white sugar quality ratio are 1:0.6；
Step 7: compounding pickling liquid
By low-maturity fresh fruit pickling liquid manufactured in above-mentioned steps six, moderate maturity fresh fruit pickling liquid and high maturity
Fresh fruit pickling liquid carries out being mixed and made into compounding pickling liquid according to the ratio of 3:2:3；
Step 8: micron filter separation and ultrasonic cleaning processing
Compounding pickling liquid manufactured in above-mentioned steps seven is put into micron molecule membrane separation plant and carries out micron filter
Separating treatment, then the compounding pickling liquid filtrate of collection and deionized water are imported in ultrasonic cleaner and carried out at ultrasonic cleaning
Reason, obtains micron order wash filtrate, and the molecule membrane aperture that micron filter separating treatment uses is 0.08 micron, micron filter
Separating treatment temperature is 45 degrees Celsius, and micron filter separating treatment pressure is 0.4Mpa, compounds and salts down in ultrasonic cleaning processing
Stain liquid filtrate and deionized water quality ratio are 1:4, and it is 3 times that ultrasonic cleaning, which handles wash number, at single ultrasonic cleaning
Managing the time is 12 minutes, and ultrasonic cleaning treatment temperature is 30 degrees Celsius, and ultrasonic cleaning processing pressure is 0.35Mpa；
Step 9: nanofiltration separation and ultrasonic cleaning processing
Micron order wash filtrate obtained in above-mentioned steps eight is put into nano molecular membrane separation plant and carries out nanoscale
It is separated by filtration processing, then clear by ultrasonic wave is carried out in the compounding pickling liquid filtrate of collection and deionized water importing ultrasonic cleaner
Processing is washed, obtains nanoscale wash filtrate, the molecule membrane aperture that nanofiltration separating treatment uses is 60 nanometer, nanoscale mistake
Filtering separating treatment temperature is 40-65 degrees Celsius, and nanofiltration separating treatment pressure is 0.7Mpa, ultrasonic cleaning processing cleaning
Number is 2 times, and the single ultrasonic cleaning processing time is 22 minutes, and ultrasonic cleaning treatment temperature is 40 degrees Celsius, ultrasound
Wave cleaning treatment pressure is 0.8Mpa；
Step 10: microwave drying
Nanoscale wash filtrate obtained in above-mentioned steps nine is subjected to microwave drying, the microwave drying time is 32 clocks, micro-
The control of wave drying temperature is 80 degrees Celsius, can extract preserved fruit pickling liquid effective component.
It is more that effective component type in pickling liquid made of leaching liquor is extracted the fresh fruit to three kinds of differing maturities,
And active constituent content is high, diversity with higher carries out at micron filter separation by using micron molecule film device
It manages and can be effectively classified using nano molecular film device progress nanofiltration separating treatment and effective component is extracted,
And recovery rate is high, the extraction rate period is short, and carrying out ultrasonic cleaning processing by ultrasonic cleaning apparatus can be improved cleaning effect
Rate reduces effective component residual, and recovery rate is efficient, rate of drying can be improved by microwave drying, while drying is more filled
Point, color protection effectively can be carried out for the fresh fruit to three kinds of differing maturities by blanching treatment, than using color protection solution to be protected
Color safety is higher, and the effective component in survivable fresh fruit forms structure, can be passivated three kinds of differences by being passivated enzymatic treatment
The higher enzyme of activity contained in the fresh fruit of maturity avoids the excessively high extraction quantity and activity for influencing effective component of enzymatic activity.
The basic principles, main features and advantages of the invention have been shown and described above.The technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, and the above embodiments and description only describe originals of the invention
Reason, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes and improvements
It all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims and its equivalent circle
It is fixed.
Claims (10)
1. preserved fruit pickling liquid extraction process of effective component, it is characterised in that: the following steps are included:
Step 1: sorting
The fresh fruit for selecting mature disease-free and three kinds of maturity without mechanical hard defects of equal mass fractions, is successively labeled as low mature
Spend fresh fruit, moderate maturity fresh fruit and high maturity fresh fruit；
Step 2: pretreatment
Low-maturity fresh fruit, moderate maturity fresh fruit obtained in above-mentioned steps one and high maturity fresh fruit are carried out respectively clear
It washes, be enucleated, pricking hole, rinsing desalination and drying process；
Step 3: blanching
By low-maturity fresh fruit pretreated in above-mentioned steps two, moderate maturity fresh fruit and high maturity fresh fruit respectively 80
It is carried out blanching treatment 2~5 minutes in~90 degrees Celsius of hot water；
Step 4: passivation enzymatic treatment
Low-maturity fresh fruit, moderate maturity fresh fruit and high maturity fresh fruit after blanching in above-mentioned steps three is carried out respectively blunt
Change enzymatic treatment, be then placed in 0~5 degree Celsius of gnotobasis carry out it is spare；
Step 5: break process and leaching liquor is prepared
By treated the low-maturity fresh fruit of inactive enzyme in above-mentioned steps four, moderate maturity fresh fruit and high maturity fresh fruit difference
It is crushed, impregnated and filtration treatment obtains low-maturity fresh fruit leaching liquor, moderate maturity fresh fruit leaching liquor and high maturity
Fresh fruit leaching liquor；
Step 6: pickling liquid is produced
By low-maturity fresh fruit leaching liquor manufactured in above-mentioned steps six, moderate maturity fresh fruit leaching liquor and high maturity fresh fruit
It is 45~50% that leaching liquor is concentrated into moisture content respectively, then fresh to low-maturity fresh fruit leaching liquor, moderate maturity respectively again
It white sugar is added in fruit leaching liquor and high maturity fresh fruit leaching liquor carries out heating stirring and low-maturity fresh fruit pickling liquid, medium is made
Maturity fresh fruit pickling liquid and high maturity fresh fruit pickling liquid；
Step 7: compounding pickling liquid
By low-maturity fresh fruit pickling liquid manufactured in above-mentioned steps six, moderate maturity fresh fruit pickling liquid and high maturity fresh fruit
Pickling liquid carries out being mixed and made into compounding pickling liquid according to the ratio of 3:2:3；
Step 8: micron filter separation and ultrasonic cleaning processing
Compounding pickling liquid manufactured in above-mentioned steps seven is put into progress micron filter separation in micron molecule membrane separation plant
Processing, then the compounding pickling liquid filtrate of collection and deionized water are imported and carry out ultrasonic cleaning processing in ultrasonic cleaner,
Obtain micron order wash filtrate；
Step 9: nanofiltration separation and ultrasonic cleaning processing
Micron order wash filtrate obtained in above-mentioned steps eight is put into nano molecular membrane separation plant and carries out nanofiltration
Separating treatment, then the compounding pickling liquid filtrate of collection and deionized water are imported in ultrasonic cleaner and carried out at ultrasonic cleaning
Reason, obtains nanoscale wash filtrate；
Step 10: microwave drying
By nanoscale wash filtrate obtained in above-mentioned steps nine carry out microwave drying, can extract preserved fruit pickling liquid effectively at
Point.
2. preserved fruit pickling liquid extraction process of effective component according to claim 1, it is characterised in that: done in the step 2
Dry processing uses freeze-drying process, and freeze-drying process temperature is -10~-20 degrees Celsius, and the freeze-drying process time is 20-
25 minutes.
3. preserved fruit pickling liquid extraction process of effective component according to claim 1, it is characterised in that: blunt in the step 4
It needs for low ripe degree fresh fruit, moderate maturity fresh fruit and the high maturity fresh fruit after blanching treatment to be put into containing ice before changing enzymatic treatment
With regard to carrying out instantaneous cooling color protection treatment 8~10 minutes in the container of water, agitation vessel is needed during instantaneous cooling color protection treatment
Interior ice water.
4. preserved fruit pickling liquid extraction process of effective component according to claim 1, it is characterised in that: in the step 4
Inactive enzyme treatment process are as follows: ripe degree fresh fruit is put into 400MPa high static pressure equipment and carries out pressurization 10 minutes, by moderate maturity
Fresh fruit, which is put into 500MPa high static pressure equipment, carries out pressurization 20 minutes, and high maturity fresh fruit is put into 500MPa high static pressure equipment
Carry out pressurization 30 minutes.
5. preserved fruit pickling liquid extraction process of effective component according to claim 1, it is characterised in that: in the step 5 first
By inactive enzyme in above-mentioned steps four, treated that low-maturity fresh fruit, moderate maturity fresh fruit and high maturity fresh fruit carry out respectively
It is broken, impregnate and filtration treatment obtains that low-maturity fresh fruit fruit is broken, moderate maturity fresh fruit fruit is broken and high maturity fresh fruit fruit is broken,
It is again that low-maturity fresh fruit fruit is broken, moderate maturity fresh fruit fruit is broken and high maturity fresh fruit fruit is broken carries out immersion 3 with clear water respectively
~5 hours, centrifugal filtration processing is then carried out, filter residue is then removed, respectively obtains low-maturity fresh fruit leaching liquor, medium maturation
Spend fresh fruit leaching liquor and high maturity fresh fruit leaching liquor.
6. preserved fruit pickling liquid extraction process of effective component according to claim 1, it is characterised in that: low in the step 6
Maturity fresh fruit leaching liquor and white sugar quality ratio are 1:1, and moderate maturity fresh fruit leaching liquor and white sugar quality ratio are 1:0.8, high
Maturity fresh fruit leaching liquor and white sugar quality ratio are 1:0.6.
7. preserved fruit pickling liquid extraction process of effective component according to claim 1, it is characterised in that: micro- in the step 8
Meter level is separated by filtration the molecule membrane aperture that uses of processing as 0.02~0.15 micron, micron filter separating treatment temperature for 35~
55 degrees Celsius, micron filter separating treatment pressure is 0.35Mpa~0.6Mpa, in the step 9 at nanofiltration separation
The molecule membrane aperture used is managed as 50-80 nanometers, nanofiltration separating treatment temperature is 40-65 degrees Celsius, nanofiltration
Separating treatment pressure is 0.5Mpa~0.75Mpa.
8. preserved fruit pickling liquid extraction process of effective component according to claim 1, it is characterised in that: the step 8 ultrasound
It is 1:4 that pickling liquid filtrate and deionized water quality ratio are compounded in wave cleaning treatment, ultrasonic cleaning processing wash number is 3~
4 times, the single ultrasonic cleaning processing time is 10~13 minutes, and ultrasonic cleaning treatment temperature is 25~35 degrees Celsius, ultrasound
Wave cleaning treatment pressure is 0.2~0.5Mpa.
9. preserved fruit pickling liquid extraction process of effective component according to claim 1, it is characterised in that: the step 9 sound wave
Pickling liquid filtrate is compounded in cleaning treatment and deionized water quality ratio is 1:3, ultrasonic cleaning processing cleaning in the step 9
Number is 2 times, and the single ultrasonic cleaning processing time is 20~25 minutes, and ultrasonic cleaning treatment temperature is 35~45 Celsius
Degree, ultrasonic cleaning processing pressure are 0.6~1.0Mpa.
10. preserved fruit pickling liquid extraction process of effective component according to claim 1, it is characterised in that: in the step 10
The microwave drying time is 30~35 minutes, and the control of microwave drying temperature is 75~95 degrees Celsius.
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