CN109601791A - A kind of preparation method of fig fresh fruit inspissated juice - Google Patents

A kind of preparation method of fig fresh fruit inspissated juice Download PDF

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Publication number
CN109601791A
CN109601791A CN201811635886.1A CN201811635886A CN109601791A CN 109601791 A CN109601791 A CN 109601791A CN 201811635886 A CN201811635886 A CN 201811635886A CN 109601791 A CN109601791 A CN 109601791A
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type
water
fresh fruit
efflux
washing
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陈钱
黄华学
贺进军
龙伟岸
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Hunan Huacheng Biotech Inc
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Hunan Huacheng Biotech Inc
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04—Extraction of juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52—Adding ingredients
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
    • A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/82—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by flocculation
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • A23L5/276—Treatment with inorganic compounds
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods

Abstract

A kind of preparation method of fig fresh fruit inspissated juice, comprising the following steps: (1) it is homogenized, extracts: taking fig, heat water, be homogenized, stand, filter, finish, it is cooling；(2) it flocculates, clarify: adjusting pH value to alkalescent, add Old Region, stir, stand, centrifugation, ultrafiltration, water, which is caught up with, to be washed；(3) decolourize, take away the puckery taste: upper large pore resin absorption column collects efflux, and water lotion is collected in washing, and upper polyamide resin column collects efflux, and water lotion is collected in washing；(4) neutralize, desalination: upper cation exchange resin column collects efflux, and water lotion, concentration are collected in washing；(5) compound de- hardship: adding active carbon, stirring, filters pressing, upper de- opopanax, and ultrafiltration sterilizes, cooling,.Inspissated juice obtained by the method for the present invention clarifies bright, total reducing sugar, total amino acid content, high income, no bitter taste, solid content height；The method of the present invention is simple, and extraction time is short, energy consumption, at low cost, it can be achieved that continuous large-scale production.

Description

A kind of preparation method of fig fresh fruit inspissated juice
Technical field
The present invention relates to a kind of preparation methods of fresh fruit inspissated juice, and in particular to a kind of preparation of fig fresh fruit inspissated juice Method.
Background technique
Fig is a kind of flowering plant of Moraceae Ficus, and main product is in the torrid zone and Temperate Region in China, and Figue flavor is fragrant and sweet, gas Taste is unique, full of nutrition.Contain a large amount of glucide, such as glucose, fructose, sucrose in fig, it is sweet palatable, remove this Except, amino acid also rich in, such as serine, glutamic acid, aspartic acid, can supplement the amino acid of needed by human body at Point, immunity is improved, there is huge exploitation prospect.It is perishable but since the fig antistaling fresh period is short, no Easily storage and transport, therefore, the processing storage of fig become industry problems.
Currently, fig is mainly processed as dry fruit, but its peculiar flavour can be lost, mouthfeel is poor.And it is processed into fresh Fruit juice although can retain original flavor and ingredient, such as carbohydrate, amino acid of fig etc., and farthest retains clear It is fragrant sweet, but fig fruit drink is during processing, if further progress is not concentrated, production, storage and transportation cost It is then higher, and it is easy corruption, in addition, in concentration process if temperature is higher, browning can be generated, color burn influences quality. Since mature fig coat color is deeper, so inspissated juice color can be relatively deep, and exterior quality is poor after concentration processing, Have bitter taste；Still more, the quality of fig alternates betwwen good and bad, some figs, since maturation is not thorough, damages by worms or transported The reasons such as journey breakage can also bring bitter taste into, and in large-scale industrial production process, it is very difficult to avoid completely.
CN104957706A discloses a kind of processing method of Ficus carica juice, the techniqueflow of this method are as follows: fruit picking, choosing Fruit, cleaning take juice, heat enzyme deactivation, clarify, and separate, allotment.But although this method operating process is simple, gained inspissated juice Color is deeper.
CN107136369A discloses a kind of clarification beverage of fig juice and preparation method thereof, be fig is selected fruit, Cleaning, blanching enzyme deactivation, juicing, filtering, sterilizing, enzymatic hydrolysis, filtering, sterilizing, packaging.Although fermented fig fruit juice obtained by this method Beverage clarification is bright, but the concentration of inspissated juice is lower, causes storage, transportation cost higher.
CN107397103A discloses a kind of preparation method of Siraitia grosvenorii decoloration flavor inspissated juice, the techniqueflow of this method Are as follows: it extracts, enzymatic hydrolysis, ultrafiltration, decoloration, nanofiltration is concentrated, it sterilizes, packaging.Although colourless mangosteen juice can be made in this method, But anion and cation exchange resin decolorization process complex process, higher cost.
CN108497248A discloses the preparation method of a kind of mangosteen juice and Siraitia grosvenorii fruit powder, the technology of this method Process are as follows: it is broken, it squeezes the juice, enzymatic hydrolysis, ultrafiltration, reverse osmosis membrane concentration, activated carbon adsorption, alumina column chromatography, nanofiltration is concentrated, dry. Although the problem of changing colour this method solve mangosteen juice concentration, since active carbon removes the effect of the miscellaneous taste such as bitter, puckery It is limited, it is not appropriate for all juices.
CN107156563A discloses a kind of preparation process of fresh fructus momordicae decoloration inspissated juice, the techniqueflow of this method Are as follows: saccharification is crushed, diacolation, ultrafiltration, polyamide chromatography, resin anion (R.A.) decoloration, resin cation tune pH, and reverse osmosis concentration is living Property charcoal go to remain, be concentrated in vacuo, sterilize, packaging.Although this method solve the decoloration problem of Siraitia grosvenorii, due to yin from The decolorizing amount of subtree rouge is small, and the regeneration period is long, at high cost, and goes residual agriculture, effect of heavy metal only with active carbon and be not thorough, Easily bring other impurity into.
Summary of the invention
The technical problem to be solved by the present invention is to overcome drawbacks described above of the existing technology, provide a kind of inspissated juice Clear, total reducing sugar, total amino acid content, high income, no bitter taste, solid content is high, and nutritive value is high, stable product quality, Excellent taste, operating procedure is simple, and extraction time is short, energy consumption, it is at low cost, it can be achieved that continuous large-scale production fig fresh fruit The preparation method of inspissated juice.
The technical solution adopted by the present invention to solve the technical problems is as follows: a kind of preparation side of fig fresh fruit inspissated juice Method, comprising the following steps:
(1) it is homogenized, extracts: taking mature fig fresh fruit, clean, water is heated in peeling, is homogenized, and stands, and centrifugal filtration, filtrate adds Autoclaving boiling water-removing, is cooled to room temperature, obtains fig fruit drink；
(2) flocculate, clarify: the pH value of fig fruit drink obtained by regulating step (1) to alkalescent adds Old Region wadding It is solidifying, it stirs, stands, centrifugation, filtrate ultrafiltration membrane ultrafiltration, water catches up with the filter residue washed on ultrafiltration membrane colorless and transparent to ultrafiltration membrane permeate And without sweet taste until, obtain ultrafiltrate；
(3) it decolourizes, take away the puckery taste: ultrafiltrate obtained by step (2) is first gone up into large pore resin absorption column, until being collected when efflux is pleasantly sweet Water lotion is collected in efflux, washing, then by polyamide resin column on efflux and water lotion, until collecting when efflux is pleasantly sweet Efflux, washing collect water lotion, obtain decoloration, astringent liquid；
(4) it neutralizes, desalination: by cation exchange resin column in decoloration, astringent liquid obtained by step (3), until when efflux is pleasantly sweet, Efflux is collected, water lotion is collected in washing, and efflux and water lotion are concentrated under reduced pressure, concentrate is obtained；
(5) compound de- hardship: in the concentrate obtained by step (4), active carbon, stirring, plate compression is added, then hardship will be taken off on filtrate Resin until collecting when efflux is pleasantly sweet, and drives residual liquid in resin column out of with compressed air, by efflux ultrafiltration membrane Ultrafiltration, sterilizing, is cooled to room temperature, obtains fig fresh fruit inspissated juice.
Preferably, in step (1), in the fig fresh fruit, the mass content of total reducing sugar is 4~10%, the matter of total amino acid Measuring content is 0.3~0.8%, and the mass content of tannin is 0.1~0.4%.
Preferably, in step (1), the mass ratio of the fig fresh fruit and total amount of hot water is 1:0.5~2.0.
Preferably, in step (1), the temperature of the hot water is 70~90 DEG C.
Preferably, in step (1), the frequency of the homogenate is 20~40Hz, and the time is 0.5~2.0h.
Preferably, in step (1), the time of the standing is 1.0~4.0h.Standing can be such that fruit juice liquid sufficiently divides with pomace From raising centrifugal efficiency.
Preferably, in step (1), the revolving speed of the centrifugal filtration is 10000~80000r/min.
Preferably, in step (1), the mode of the centrifugal filtration is that tripodia centrifugal filtration or horizontal screw centrifugal filter.
Preferably, in step (1), water is heated in the filter residue after centrifugal filtration, is homogenized, stood, centrifugal filtration, weight It is >=1 time multiple.The dosage of the hot water is included in total amount of hot water.
Preferably, in step (1), it is described pressurize boil water-removing temperature be 100~120 DEG C, pressure be 0.1~ 0.5MPa, time are 20~60min.Pressurization boil water-removing effect be mainly high temperature fig homogenate after cell discharged The activity of enzyme out prevents fruit drink to be oxidized enzymatic hydrolysis and degenerates, and is finished by pressurization, can be reduced the time of water-removing.
Preferably, in step (2), the pH value of fig fruit drink obtained by regulating step (1) to > 7~9.In the pH model It is best to enclose interior flocculation clarifying effect.
Preferably, in step (2), pH value is adjusted with food-grade quick lime or white lime.
Preferably, in step (2), the dosage of the Old Region is the 0.01~0.10% of fig fresh fruit quality.
Preferably, in step (2), the Old Region is ZTC1+1 type, II type of ZTC, III type of ZTC or ZTC-101 type One or more of food-grade fruit juice clarifier etc..It is further preferred that the Old Region is purchased from the positive day in Beijing into clarification technique Co., Ltd.Flocculation clarification can remove the macromolecular substances such as protein, pectin in fig juice, guarantee fresh fruit clarification of juice Degree, under weak basic condition, the flocculation clarifying effect of ZTC type fruit juice clarifier is preferable, compares common enzymatic isolation method, has technique letter Single, time-consuming short, dosage is small, the better advantage of effect.
Preferably, in step (2), the time of the standing is 0.5~2.0h.
Preferably, in step (2), the revolving speed of the centrifugation is 30000~80000r/min.
Preferably, in step (2), the centrifugation is tubular type centrifugation or butterfly centrifugal.
Preferably, in step (2), the temperature of the ultrafiltration is 10~30 DEG C, and pressure is 1.0~2.0MPa.Due to flocculation Sediment, such as protein, pectin are not thorough if centrifugation removal is used only, have a small amount of suspended things and penetrate, influence rear afterflow Journey, if ultrafiltration membrance filter is used only, although can reach filtering requirement, efficiency is lower, so using the work of ultrafiltration after being first centrifuged Skill can promote the efficiency of filtering and the quality of filtering.
Preferably, in step (2), the ultrafiltration membrane is the ceramic membrane in 0.3~1.0 μm of aperture.
Preferably, in step (2), the water catches up with the volume mass ratio (L/ of the water consumption and fig fresh fruit of washing ultrafiltration membrane It kg) is 0.1~0.5:1.
Preferably, in step (3), the upper column flow rate of upper large pore resin absorption column is 0.5~2.0BV/h.Due to fig Pigment is mostly Flavonoid substances, and easily by macroporous resin adsorption, and other ingredients are not adsorbed then, so as to play good decoloration Effect.And conventional ion exchanger resin or aluminium oxide resin decolorization are compared in macroporous resin adsorption decoloration, have decolorizing amount bigger, work Skill is simple, and the reproduction time is short, more efficient, the more low advantage of cost.
Preferably, in step (3), the diameter height of the large pore resin absorption column compares for 1:4~8.
Preferably, in step (3), the volume mass ratio (L/kg) of the macroporous absorbent resin and fig fresh fruit is 0.01 ~0.15:1.
Preferably, in step (3), model D-101 type, AB-8 type, the LX-60 type, LX- of the macroporous absorbent resin One or more of T28 type, HDP-100 type or X-5 type etc..
Preferably, in step (3), the flow velocity of the washing large pore resin absorption column is 0.5~2.0BV/h.
Preferably, in step (3), the water consumption of the washing large pore resin absorption column is 1~4BV.
Preferably, in step (3), the upper column flow rate of upper polyamide resin column is 0.25~3.00BV/h.The present inventor grinds Study carefully discovery, is not very thorough, and contain in fig a small amount of although macroporous absorbent resin has primarily served decolorizing effect Tannin compositions are main astringent taste ingredients, are further handled with polyamide, can not only aided bleaching, moreover it is possible to be played Good effect of taking away the puckery taste.
Preferably, in step (3), the diameter height of the polyamide resin column compares for 1:4~8.
Preferably, in step (3), the volume mass ratio (L/kg) of the polyamide and fig fresh fruit is 0.01~ 0.10:1。
Preferably, in step (3), model PA-6 type, PA-66 type, PA-12 type or the PA-610 of the polyamide One or more of type etc..It is further preferred that PA-66 type polyamide.
Preferably, in step (3), the flow velocity of the water washing polyamide resin column is 0.5~2.0BV/h.
Preferably, in step (3), the water consumption of the water washing polyamide resin column is 2~5BV.
Polyamide used in the method for the present invention before use, first with 1.5~2.5BV, volume fraction 90~99% 20~30h of alcohol solution dipping, then it is washed till with the ethanol solution of volume fraction 90~99% that efflux is colourless, free from extraneous odour, last water It is washed till no alcohol taste,.
The method of the present invention can be allowed de- first by the way of macroporous absorbent resin and the decoloration of polyamide joint, taking away the puckery taste Color is more thorough, and quality is more guaranteed, and effect of taking away the puckery taste is more preferable.And arranging macroreticular resin decoloration preceding, polyamide auxiliary is de- Color, posterior mode of taking away the puckery taste, decolorizing amount and effect mainly due to macroporous absorbent resin are better than polyamide, may make big Macroporous adsorbent resin Preferential adsorption major part pigment avoids polyamide because adsorbing a large amount of pigments, and influences the effect taken away the puckery taste, and The usage amount of macroporous absorbent resin and polyamide can be reduced to greatest extent.
Preferably, in step (4), upper column flow rate is 0.5~2.0BV/h.It is further processed with resin cation, it is main If removing the ionizable metal salt of the inside in order to neutralize the weak base in fruit juice, the effect of neutralization, desalination being played, to guarantee product Mouthfeel and quality stability.
Preferably, in step (4), the diameter height of the cation exchange resin column compares for 1:2~6.
Preferably, in step (4), the volume mass ratio (L/kg) of the cation exchange resin and fig fresh fruit is 0.01~0.15:1.
Preferably, in step (4), 001 × 7 type of model of the cation exchange resin and/or 001 × 16 type.
Preferably, in step (4), the flow velocity of the washing is 0.5~2.0BV/h.
Preferably, in step (4), the water consumption of the washing is 1~5BV.
Preferably, in step (4), the temperature of the reduced pressure is 30~60 DEG C, vacuum degree is -0.10~- 0.08MPa, being concentrated into solid content is more preferable 20~50%) 10~60%(.Since volume of material is larger, carried out in this step dense Contracting can reduce consequent activities charcoal and de- opopanax dosage, shorten the production cycle.
Preferably, described to be concentrated under reduced pressure as decompression film concentration in step (4).Depressurize the condensing mode of film concentration not Only thickening temperature is low, and concentration time is short, and solves the problems, such as that inspissated juice browning in concentration process changes colour, and compares the concentration of five effects The disposable investment of device concentration, equipment is smaller.
Preferably, in step (5), the mass ratio of the active carbon and concentrate is 1~5:100.
Preferably, in step (5), the temperature of the stirring is 70~90 DEG C, and the time is 30~90min.
Preferably, in step (5), the aperture of the filter membrane for plate compression is 0.22~10.0 μm.
Preferably, in step (5), upper column flow rate is 0.25~2.0BV/h.Due in processing fig fruit drink process In, inevitably having part prematurity, saccharification, mildew and rot fruit does not mix production completely or partially, and this kind of fruit contains one A little bitter principles influence the taste quality of fruit drink such as saponin(e substance, and the method for the present invention is bitter using first being taken off with active carbon, after The compound de- bitter taste mode for crossing de- opopanax, compares wherein single processing mode, and the effect for taking off bitter taste is more preferable, more thoroughly, matter It measures more stable.
Preferably, in step (5), the diameter height of the de- opopanax compares for 1:2~8.
Preferably, in step (5), the volume mass ratio (L/kg) of the de- opopanax and fig fresh fruit is 0.01~ 0.10:1。
Preferably, in step (5), the model LX-900 type and/or LSA-600 type of the de- opopanax.
Preferably, in step (5), the temperature of the ultrafiltration is 10~30 DEG C, and pressure is 1.0~2.0MPa.Ultrafiltration can be protected It demonstrate,proves fruit drink and clarifies bright, free from admixture, no suspended things.
Preferably, in step (5), the ultrafiltration membrane is the ceramic membrane in 0.3~1.0 μm of aperture.
Preferably, in step (5), the temperature of the sterilizing is 120~150 DEG C, and pressure is 0.1~0.5MPa, time 2 ~5min.It is further preferred that being sterilized with UHT sterilizer.After sterilized inspissated juice is cooling, it is directly loadable into sterile aluminum foil bag true Empty sealed package, then by sterile aluminum foil it is packed enter PE barrels of progress vacuum sealed packages.
Macroporous absorbent resin, resin cation used in the method for the present invention and de- opopanax are before use, first with 1.5 ~2.5BV, 20~30h of alcohol solution dipping of volume fraction 90~99%, then washed with the ethanol solution of volume fraction 90~99% To efflux is colourless, free from extraneous odour, after being washed to no alcohol taste, then with the sodium hydroxide solution alkali cleaning of 3~5BV mass concentration 4~6%, It is washed to neutrality again, then with the hydrochloric acid solution pickling of 3~5BV mass concentration 4~6%, then is washed to neutrality,.
Cooling preferably board-like cooling described in the method for the present invention.
Total reducing sugar in fig fresh fruit inspissated juice obtained by the method for the present invention is detected with chemical titration, and total amino acid is used Liquid chromatogram is detected according to GB14965-1994, and tannin is detected with ultraviolet light.
The method of the present invention has the beneficial effect that:
(1) fig fresh fruit inspissated juice obtained by the method for the present invention is in faint yellow, clarifies bright, and turbidity is down to 1.8, the quality of total reducing sugar Content is up to 23.93%, and yield is up to 98.4%, and the mass content of total amino acid is up to 2.74%, and yield is up to 93.9%, is not detected Tannin, no bitter taste, solid content are 10~60%, and nutritive value is high, and stable product quality, excellent taste is greatly enriched nothing The product category of flowers and fruits；
(2) the method for the present invention operating procedure is simple, and extraction time is short, energy consumption, at low cost, it can be achieved that continuous large-scale production.
Specific embodiment
Below with reference to embodiment, the invention will be further described.
In maturation fig fresh fruit used in the embodiment of the present invention, the mass content of total reducing sugar is 4.5%, total amino acid Mass content is 0.54%, and the mass content of tannin is 0.2%；ZTC1+1 type used in the embodiment of the present invention, II type of ZTC and ZTC-101 type food-grade fruit juice clarifier is purchased from the positive day in Beijing into clarification technique Co., Ltd；The embodiment of the present invention is used 0.3 μm, 0.5 μm aperture ceramic membrane, be purchased from the long Anyuan Environmental Protection Technology Co., Ltd in Jiangsu；The embodiment of the present invention is used D-101 type, LX-T28 type macroporous absorbent resin, are purchased from Xi'an Sunresin New Materials Co., Ltd.；The present invention is implemented X-5 type macroporous absorbent resin used in example, is purchased from Tianjin Nankai Hecheng S&T Co., Ltd.；Used in the embodiment of the present invention PA-66 type polyamide, is purchased from Du Pont China Holding Co., Ltd.；001 × 7 type used in the embodiment of the present invention, 001 × 16 type cation exchange resins are purchased from Amy section and are good for (China) biological medicine Co., Ltd；Used in the embodiment of the present invention LX-900 type, LSA-600 type take off opopanax, are purchased from Xi'an Sunresin New Materials Co., Ltd.；The embodiment of the present invention Used active carbon is purchased from Tianjin Ke Miou chemical reagent Co., Ltd；Raw material used in the embodiment of the present invention and chemistry examination Agent is obtained by routine business approach unless otherwise specified.
Macroporous absorbent resin, resin cation used in the embodiment of the present invention and de- opopanax are before use, first use 2BV, the alcohol solution dipping of volume fraction 95% for 24 hours, then are washed till with the ethanol solution of volume fraction 95% that efflux is colourless, is no different Taste after being washed to no alcohol taste, then with the sodium hydroxide solution alkali cleaning of 4BV mass concentration 5%, then is washed to neutrality, then uses 4BV The hydrochloric acid solution pickling of mass concentration 5%, then it is washed to neutrality,.
Polyamide used in the embodiment of the present invention is before use, first use 2BV, the ethanol solution of volume fraction 95% It impregnates for 24 hours, then is washed till with the ethanol solution of volume fraction 95% that efflux is colourless, free from extraneous odour, be finally washed to no alcohol taste,.
Total reducing sugar in fig fresh fruit inspissated juice obtained by the embodiment of the present invention is detected with chemical titration, total amino acid It is detected with liquid chromatogram according to GB14965-1994, tannin is detected with ultraviolet light.
Embodiment 1
(1) it being homogenized, extracts: taking 10t maturation fig fresh fruit, clean, peeling adds the hot water of 10t, 70 DEG C, is placed in refiner, At 30Hz, it is homogenized 0.5h, 1.5h is stood, is placed in horizontal centrifuge, at 20000r/min, horizontal screw centrifugal filtering, Filtrate is at 100 DEG C, and under 0.2MPa, water-removing 40min is boiled in pressurization, board-like to be cooled to room temperature, and obtains fig fruit drink 15t；
(2) flocculate, clarify: the pH value of the 15t fig fruit drink obtained by food-grade hydrated lime regulating step (1) is added to 8 The flocculation of 5kg ZTC1+1 food-grade fruit juice clarifier, stirring stand 0.5h, at 30000r/min, butterfly centrifugal, and filtrate hole The ceramic membrane that 0.5 μm of diameter, at 20 DEG C, under 1.0MPa, ultrafiltration catches up with the filter residue washed on ceramic membrane to ceramic membrane to penetrate with 2000L water Liquid it is colorless and transparent and without sweet taste until, obtain ultrafiltrate 17t；
(3) it decolourizes, take away the puckery taste: by 17t ultrafiltrate obtained by step (2), with flow velocity 1.0BV/h, first going up D-101 type macroporous absorbent resin Column (dress column diameter height compares for 1:8, and the volume of D-101 type macroporous absorbent resin is 800L), until collecting outflow when efflux is pleasantly sweet Liquid, with 2BV water, with flow velocity 1.0BV/h, water lotion is collected in washing, then by efflux and water lotion, with flow velocity 1.5BV/h, on PA-66 type polyamide resin column (dress column diameter height compares for 1:8, and the volume of PA-66 type polyamide is 500L), until efflux has When sweet taste, efflux is collected, with 4BV water, with flow velocity 2.0BV/h, washing collects water lotion, obtains decoloration, astringent liquid 19.5t；
(4) it neutralizes, desalination: by the decoloration of 19.5t obtained by step (3), astringent liquid, with flow velocity 1.0BV/h, upper 001 × 7 type cation Exchange resin column (dress column diameter height compares for 1:6, and the volume of 001 × 7 type cation exchange resin is 800L), until efflux is pleasantly sweet When, efflux is collected, with 2BV water, with flow velocity 1.0BV/h, washing collects water lotion, efflux and water lotion are placed in decompression In thin film concentrator, at 60 DEG C, under -0.1MPa, it is 30% that decompression film, which is concentrated into solid content, obtains concentrate 2.55t；
(5) compound de- hardship: in the 2.55t concentrate obtained by step (4), being added 25.5kg active carbon, at 70 DEG C, stirring 30min carries out plate compression with the filter membrane that aperture is 0.3 μm, then by filtrate with flow velocity 1.5BV/h, the de- bitter tree of upper LX-900 type Rouge (dress column diameter height compares for 1:8, and the volume that LX-900 type takes off opopanax is 100L), until collected when efflux is pleasantly sweet, and with pressing Contracting air drives residual liquid in resin column out of, by 0.3 μm of ceramic membrane of efflux, at 20 DEG C, and under 1.0MPa, ultrafiltration, ultrafiltration Liquid is at 140 DEG C, board-like to be cooled to room temperature by UHT sterilizer sterilizing 5min under 0.2MPa, is fitted into vacuum in sterile aluminum foil bag Sealed package, then by sterile aluminum foil it is packed enter PE barrels of progress vacuum sealed packages, obtain fig fresh fruit inspissated juice 2.41t.
Through detecting, fig fresh fruit inspissated juice obtained by the embodiment of the present invention is in faint yellow, bright, the turbidity 2.3 of clarification；Through Analysis of Nutritive Composition, in gained fig fresh fruit inspissated juice, the mass content of total reducing sugar is 17.79%, yield 95.3%, total amino The mass content of acid is 2.07%, and tannin is not detected in yield 92.4%.
Embodiment 2
(1) it being homogenized, extracts: taking 10t maturation fig fresh fruit, clean, peeling adds the hot water of 5t, 80 DEG C, is placed in refiner, At 25Hz, it is homogenized 1.0h, 2.5h is stood, is placed in horizontal centrifuge, at 10000r/min, horizontal screw centrifugal filtering, Again in filter residue plus 5t, 80 DEG C of hot water, be placed in refiner, at 25Hz, be homogenized 1.0h, stand 2.5h, be placed in it is horizontal from In scheming, at 10000r/min, horizontal screw centrifugal filtering merges filtrate twice, at 105 DEG C, under 0.3MPa, pressurization is boiled Water-removing 30min is boiled, it is board-like to be cooled to room temperature, obtain fig fruit drink 16t；
(2) it flocculates, clarify: the pH value of the 16t fig fruit drink obtained by food-grade hydrated lime regulating step (1) to 8.5, then plus Entering the flocculation of II type food-grade fruit juice clarifier of 6kg ZTC, stirring stands 1.0h, at 50000r/min, butterfly centrifugal, filtrate With 0.3 μm of the ceramic membrane in aperture, at 25 DEG C, under 1.5MPa, ultrafiltration catches up with the filter residue washed on ceramic membrane to ceramic membrane with 3000L water Permeate it is colorless and transparent and without sweet taste until, obtain ultrafiltrate 19t；
(3) it decolourizes, take away the puckery taste: by 19t ultrafiltrate obtained by step (2), with flow velocity 1.5BV/h, first going up X-5 type large pore resin absorption column (dress column diameter height compares for 1:6, and the volume of X-5 type macroporous absorbent resin is 1000L), until efflux is collected when efflux is pleasantly sweet, With 2.5BV water, with flow velocity 1.5BV/h, water lotion is collected in washing, then by efflux and water lotion, with flow velocity 2.0BV/h, on PA-66 type polyamide resin column (dress column diameter height compares for 1:6, and the volume of PA-66 type polyamide is 600L), until efflux has When sweet taste, efflux is collected, with 3BV water, with flow velocity 1.0BV/h, washing collects water lotion, obtains decoloration, astringent liquid 21.8t；
(4) it neutralizes, desalination: by the decoloration of 21.8t obtained by step (3), astringent liquid, with flow velocity 1.5BV/h, upper 001 × 7 type cation Exchange resin column (dress column diameter height compares for 1:4, and the volume of 001 × 7 type cation exchange resin is 1000L), until efflux has sweet tea When taste, efflux is collected, with 2.5BV water, with flow velocity 1.5BV/h, washing collects water lotion, efflux and water lotion are placed in It depressurizes in thin film concentrator, at 50 DEG C, under -0.09MPa, it is 40% that decompression film, which is concentrated into solid content, obtains concentrate 2.0t；
(5) compound de- hardship: in the 2.0t concentrate obtained by step (4), being added 30.5kg active carbon, at 80 DEG C, stirring 40min carries out plate compression with the filter membrane that aperture is 0.45 μm, then by filtrate with flow velocity 1.0BV/h, the de- bitter tree of upper LX-900 type Rouge (dress column diameter height compares for 1:6, and the volume that LX-900 type takes off opopanax is 200L), until collected when efflux is pleasantly sweet, and with pressing Contracting air drives residual liquid in resin column out of, by 0.5 μm of ceramic membrane of efflux, at 25 DEG C, and under 1.5MPa, ultrafiltration, ultrafiltration Liquid is at 150 DEG C, board-like to be cooled to room temperature by UHT sterilizer sterilizing 4min under 0.3MPa, is fitted into vacuum in sterile aluminum foil bag Sealed package, then by sterile aluminum foil it is packed enter PE barrels of progress vacuum sealed packages, obtain fig fresh fruit inspissated juice 1.85t.
Through detecting, fig fresh fruit inspissated juice obtained by the embodiment of the present invention is in faint yellow, bright, the turbidity 3.4 of clarification；Through Analysis of Nutritive Composition, in gained fig fresh fruit inspissated juice, the mass content of total reducing sugar is 23.93%, yield 98.4%, total amino The mass content of acid is 2.74%, and tannin is not detected in yield 93.9%.
Embodiment 3
(1) it being homogenized, extracts: taking 10t maturation fig fresh fruit, clean, peeling adds the hot water of 15t, 90 DEG C, is placed in refiner, At 20Hz, it is homogenized 1.5h, 3.0h is stood, is placed in tripod pendulum type batch centrifugal, at 60000r/min, tripodia centrifugal filtration, filtrate At 110 DEG C, under 0.4MPa, water-removing 20min is boiled in pressurization, board-like to be cooled to room temperature, and obtains fig fruit drink 19t；
(2) flocculate, clarify: the pH value of the 19t fig fruit drink obtained by food-grade hydrated lime regulating step (1) is added to 9 The flocculation of 8kg ZTC-101 type food-grade fruit juice clarifier, stirring stand 1.5h, at 80000r/min, tubular type centrifugation, and filtrate With 0.3 μm of the ceramic membrane in aperture, at 15 DEG C, under 2.0MPa, ultrafiltration catches up with the filter residue washed on ceramic membrane to ceramic membrane with 4000L water Permeate it is colorless and transparent and without sweet taste until, obtain ultrafiltrate 23t；
(3) it decolourizes, take away the puckery taste: by 23t ultrafiltrate obtained by step (2), with flow velocity 2.0BV/h, first going up LX-T28 type macroporous absorption tree Rouge column (dress column diameter height compares for 1:4, and the volume of LX-T28 type macroporous absorbent resin is 1200L), until being collected when efflux is pleasantly sweet Efflux, with 3.0BV water, with flow velocity 2.0BV/h, water lotion is collected in washing, then by efflux and water lotion, with flow velocity 2.5BV/h, upper PA-66 type polyamide resin column (dress column diameter height compares for 1:4, and the volume of PA-66 type polyamide is 700L), When pleasantly sweet to efflux, efflux is collected, with 2BV water, with flow velocity 0.5BV/h, washing collects water lotion, must decolourize, take away the puckery taste Liquid 26t；
(4) it neutralizes, desalination: by the decoloration of 26t obtained by step (3), astringent liquid, with flow velocity 2.0BV/h, upper 001 × 16 type cation Exchange resin column (dress column diameter height compares for 1:4, and the volume of 001 × 16 type cation exchange resin is 1200L), until efflux has sweet tea When taste, efflux is collected, with 3.0BV water, with flow velocity 2.0BV/h, washing collects water lotion, efflux and water lotion are placed in It depressurizes in thin film concentrator, at 40 DEG C, under -0.09MPa, it is 35% that decompression film, which is concentrated into solid content, obtains concentrate 2.3t；
(5) compound de- hardship: in the 2.3t concentrate obtained by step (4), being added 46kg active carbon, at 85 DEG C, stirs 60min, Plate compression is carried out with the filter membrane that aperture is 0.22 μm, then by filtrate with flow velocity 0.5BV/h, upper LSA-600 type takes off opopanax (dress Column diameter height compares for 1:4, and the volume that LSA-600 type takes off opopanax is 300L), until collected when efflux is pleasantly sweet, and with compression sky Gas drives residual liquid in resin column out of, and by 0.5 μm of ceramic membrane of efflux, at 15 DEG C, under 2MPa, ultrafiltration, ultrafiltrate is 150 DEG C, it is board-like to be cooled to room temperature by UHT sterilizer sterilizing 3min under 0.3MPa, it is fitted into vacuum sealing packet in sterile aluminum foil bag Dress, then by sterile aluminum foil it is packed enter PE barrels of progress vacuum sealed packages, obtain fig fresh fruit inspissated juice 2.2t.
Through detecting, fig fresh fruit inspissated juice obtained by the embodiment of the present invention is in faint yellow, bright, the turbidity 1.8 of clarification；Through Analysis of Nutritive Composition, in gained fig fresh fruit inspissated juice, the mass content of total reducing sugar is 19.94%, yield 97.5%, total amino The mass content of acid is 2.25%, and tannin is not detected in yield 91.7%.

Claims (7)

1. a kind of preparation method of fig fresh fruit inspissated juice, which comprises the following steps:
(1) it is homogenized, extracts: taking mature fig fresh fruit, clean, water is heated in peeling, is homogenized, and stands, and centrifugal filtration, filtrate adds Autoclaving boiling water-removing, is cooled to room temperature, obtains fig fruit drink；
(2) flocculate, clarify: the pH value of fig fruit drink obtained by regulating step (1) to alkalescent adds Old Region wadding It is solidifying, it stirs, stands, centrifugation, filtrate ultrafiltration membrane ultrafiltration, water catches up with the filter residue washed on ultrafiltration membrane colorless and transparent to ultrafiltration membrane permeate And without sweet taste until, obtain ultrafiltrate；
(3) it decolourizes, take away the puckery taste: ultrafiltrate obtained by step (2) is first gone up into large pore resin absorption column, until being collected when efflux is pleasantly sweet Water lotion is collected in efflux, washing, then by polyamide resin column on efflux and water lotion, until collecting when efflux is pleasantly sweet Efflux, washing collect water lotion, obtain decoloration, astringent liquid；
(4) it neutralizes, desalination: by cation exchange resin column in decoloration, astringent liquid obtained by step (3), until when efflux is pleasantly sweet, Efflux is collected, water lotion is collected in washing, and efflux and water lotion are concentrated under reduced pressure, concentrate is obtained；
(5) compound de- hardship: in the concentrate obtained by step (4), active carbon, stirring, plate compression is added, then hardship will be taken off on filtrate Resin until collecting when efflux is pleasantly sweet, and drives residual liquid in resin column out of with compressed air, by efflux ultrafiltration membrane Ultrafiltration, sterilizing, is cooled to room temperature, obtains fig fresh fruit inspissated juice.
2. the preparation method of fig fresh fruit inspissated juice according to claim 1, it is characterised in that: in step (1), the nothing The mass ratio of flowers and fruits fresh fruit and total amount of hot water is 1:0.5~2.0；The temperature of the hot water is 70~90 DEG C；The homogenate Frequency be 20~40Hz, the time be 0.5~2.0h；The time of the standing is 1.0~4.0h；The revolving speed of the centrifugal filtration For 10000~80000r/min；The mode of the centrifugal filtration is that tripodia centrifugal filtration or horizontal screw centrifugal filter；It is being centrifuged Water is heated in filtered filter residue, is homogenized, is stood, centrifugal filtration, is repeated >=1 time；Described pressurize boils the temperature of water-removing It is 100~120 DEG C, pressure is 0.1~0.5MPa, and the time is 20~60min.
3. the preparation method of fig fresh fruit inspissated juice according to claim 1 or claim 2, it is characterised in that: in step (2), adjust The pH value of fig fruit drink obtained by step (1) is saved to > 7~9；PH value is adjusted with food-grade quick lime or white lime；The wadding The dosage of solidifying clarifying agent is the 0.01~0.10% of fig fresh fruit quality；The Old Region be ZTC1+1 type, II type of ZTC, One or more of III type of ZTC or ZTC-101 type food-grade fruit juice clarifier；The time of the standing is 0.5~2.0h；Institute The revolving speed for stating centrifugation is 30000~80000r/min；The centrifugation is tubular type centrifugation or butterfly centrifugal；The temperature of the ultrafiltration is 10~30 DEG C, pressure is 1.0~2.0MPa；The ultrafiltration membrane is the ceramic membrane in 0.3~1.0 μm of aperture；The water, which is caught up with, washes ultrafiltration The water consumption of film and the volume mass ratio of fig fresh fruit are 0.1~0.5:1.
4. the preparation method of fig fresh fruit inspissated juice described according to claim 1~one of 3, it is characterised in that: step (3) In, the upper column flow rate of upper large pore resin absorption column is 0.5~2.0BV/h；The diameter height of the large pore resin absorption column compare for 1:4~ 8；The volume mass ratio of the macroporous absorbent resin and fig fresh fruit is 0.01~0.15:1；The type of the macroporous absorbent resin Number one or more of for D-101 type, AB-8 type, LX-60 type, LX-T28 type, HDP-100 type or X-5 type；The washing is big The flow velocity of macroporous adsorbent resin column is 0.5~2.0BV/h；The water consumption of the washing large pore resin absorption column is 1~4BV.
5. the preparation method of fig fresh fruit inspissated juice described according to claim 1~one of 4, it is characterised in that: step (3) In, the upper column flow rate of upper polyamide resin column is 0.25~3.00BV/h；The diameter height of the polyamide resin column compares for 1:4~8； The volume mass ratio of the polyamide and fig fresh fruit is 0.01~0.10:1；The model of the polyamide One or more of PA-6 type, PA-66 type, PA-12 type or PA-610 type；The flow velocity of the water washing polyamide resin column is 0.5~2.0BV/h；The water consumption of the water washing polyamide resin column is 2~5BV.
6. the preparation method of fig fresh fruit inspissated juice described according to claim 1~one of 5, it is characterised in that: step (4) In, upper column flow rate is 0.5~2.0BV/h；The diameter height of the cation exchange resin column compares for 1:2~6；The cation exchange The volume mass ratio of resin and fig fresh fruit is 0.01~0.15:1；001 × 7 type of model of the cation exchange resin And/or 001 × 16 type；The flow velocity of the washing is 0.5~2.0BV/h；The water consumption of the washing is 1~5BV；The decompression The temperature of concentration is 30~60 DEG C, and vacuum degree is -0.10~-0.08MPa, and being concentrated into solid content is 10~60%；The decompression is dense It is condensed to decompression film concentration.
7. the preparation method of fig fresh fruit inspissated juice described according to claim 1~one of 6, it is characterised in that: step (5) In, the mass ratio of the active carbon and concentrate is 1~5:100；The temperature of the stirring be 70~90 DEG C, the time be 30~ 90min；The aperture of filter membrane for plate compression is 0.22~10.0 μm；Upper column flow rate is 0.25~2.0BV/h；The de- hardship The diameter height of resin compares for 1:2~8；The volume mass ratio of the de- opopanax and fig fresh fruit is 0.01~0.10:1；It is described The model LX-900 type and/or LSA-600 type of de- opopanax；The temperature of the ultrafiltration be 10~30 DEG C, pressure be 1.0~ 2.0MPa；The ultrafiltration membrane is the ceramic membrane in 0.3~1.0 μm of aperture；The temperature of the sterilizing is 120~150 DEG C, and pressure is 0.1~0.5MPa, time are 2~5min.
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