CN110236042A - A kind of preparation method of mandarin orange fruit drink - Google Patents
A kind of preparation method of mandarin orange fruit drink Download PDFInfo
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- CN110236042A CN110236042A CN201910213372.5A CN201910213372A CN110236042A CN 110236042 A CN110236042 A CN 110236042A CN 201910213372 A CN201910213372 A CN 201910213372A CN 110236042 A CN110236042 A CN 110236042A
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- mandarin orange
- fruit drink
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- orange fruit
- enzymatic hydrolysis
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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
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/42—Preservation of non-alcoholic beverages
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The invention discloses a kind of preparation methods of mandarin orange fruit drink, using mandarin orange and white shaddock as raw material, it is squeezed the juice using ultrasonic synergistic conbined enzymolysis, two different kinds of enzyme is under the synergistic effect of ultrasonic wave, citrus tissue has been hydrolyzed to the greatest extent, it can obtain standing than single enzyme under the shorter processing time and digest higher crushing juice rate, and under the action of ultrasonic wave, nutritional ingredient and pigment composition in citrus are more dissolved in fruit juice, so that orange blossom color is more bright-coloured, nutrient composition content is higher.Mandarin orange fruit drink prepared by the present invention remains the health factor of citrus, and nutrition is more balanced, and mouthfeel is more comfortable.
Description
Technical field
The present invention relates to technical field of food beverage, and in particular to a kind of preparation method of mandarin orange fruit drink.
Background technique
Citrus is one of main large fruit in China, and in China, the consumption of citrus fresh fruit is main citrus consumption pattern,
Processing ratio is only 5% hereinafter, since the initial stage nineties, and the consumption figure of tangerine valve can gradually decreases, and orange juice consumption figure is year by year
Increase.Therefore citrus unsalable problem in China's not only can solve to the exploitation of orange juice products, consumer can be also allowed to consume in full season
To citrus products.
Current orange blossom processing factory mostly uses the mode directly squeezed to handle citrus, although this direct expression is simple
It is single, but limited by mechanical force, the crushing juice rate of citrus is often very low, leads to a large amount of wastage of material.And develop in recent years
The enzymatic hydrolysis come takes juice method also to be digested the limitation of ability by single enzyme, so that enzymolysis efficiency is lower, to the enzymatic hydrolysis of citrus tissue
Also not enough thoroughly.And prolonged heat preservation is so that a large amount of nutritional ingredients and pigment composition in orange blossom are destroyed, obtained fruit
Juice color is not bright-coloured enough, and nutritional ingredient is also lost larger.
Summary of the invention
It is an object of the invention to long for the existing mandarin orange fruit drink process-cycle, crushing juice rate is low, nutritional components of the product
The defects of content is low and poor quality, a kind of preparation method of mandarin orange fruit drink is provided.
In order to solve the above technical problems, the present invention is achieved through the following technical solutions:
A kind of preparation method of mandarin orange fruit drink, comprising the following steps:
(1) mandarin orange and white shaddock are weighed by weight the ratio of 3~10:1, is beaten together after peeling；
(2) 0.02~0.06% complex enzyme is added by weight into pulp, the complex enzyme is by cellulase and pectin
The weight ratio of enzyme composition, the cellulase and pectase is 1:3~3:1, then the ultrasound enzymatic hydrolysis 0.5 under the conditions of 25~65 DEG C
~2.5h, ultrasonic power are 300~600W；
(3) pulp after enzymatic hydrolysis is heated to 80~100 DEG C and keeps the temperature 1~5min, to be passivated the complex enzyme in pulp, with
It is quickly cooled down afterwards with ice water；It is then centrifuged for taking supernatant；
(4) it by supernatant packed in flexible pouchy, is then placed in ultrahigh pressure vessel, handles 10 under 200~500MPa pressure
~30min takes out packaging bag to get mandarin orange fruit drink after rapid pressure release.
Preferably, the weight ratio of the mandarin orange and white shaddock is 5:1.
Preferably, the additive amount of the complex enzyme is the 0.04% of pulp weight.
Preferably, the weight ratio of the cellulase and pectase is 1:1.
Preferably, the temperature of the ultrasound enzymatic hydrolysis is 45 DEG C.
Preferably, the time of the ultrasound enzymatic hydrolysis is 1h, ultrasonic power 480W.
Preferably, the pulp after enzymatic hydrolysis is heated to 85 DEG C and keeps the temperature 2min.
Preferably, the pressure of the ultra high pressure treatment is 400Mpa.
The beneficial effects of the present invention are:
The present invention is squeezed the juice using ultrasonic synergistic conbined enzymolysis, synergistic effect of the two different kinds of enzyme in ultrasonic wave
Under, citrus tissue has farthest been hydrolyzed, can have been obtained under the shorter processing time more higher than single enzyme standing enzymatic hydrolysis
Crushing juice rate, and under the action of ultrasonic wave, nutritional ingredient and pigment composition in citrus are more dissolved in fruit juice, so that citrus
Juice color is more bright-coloured, and nutrient composition content is higher.Compared with the direct pressing fruit juice that industry uses, ultrasonic synergistic complex enzyme hydrolysis
The crushing juice rate of juicing is higher, and mandarin orange fruit juice light transmittance is higher；And compared with single enzyme stands enzymatic hydrolysis juicing, ultrasonic synergistic is compound
The enzymolysis processing time is shorter, destroys less to nutritional ingredient original in mandarin orange fruit juice, gained mandarin orange fruit drink color is more happy
People.
The present invention is compounded using white shaddock juice with mandarin orange juice, and obtained beverage has better mouthfeel and fragrance.It uses simultaneously
The fruit juice of ultra high pressure treatment preparation, reduces destruction of the process for sterilizing to orange blossom color and nutritional ingredient, further improves
Quality.Mandarin orange fruit drink prepared by the present invention remains the health factor of citrus, and nutrition is more balanced, and mouthfeel is more comfortable.
Detailed description of the invention
Fig. 1 is influence of the hydrolysis temperature to mandarin orange juice crushing juice rate.
Fig. 2 is influence of the complex enzyme additive amount to mandarin orange juice crushing juice rate.
Fig. 3 is influence of the ultrasonic enzymolysis time to mandarin orange juice crushing juice rate.
Fig. 4 is influence of the complex enzyme ratio to mandarin orange juice crushing juice rate.
Fig. 5 is influence of the ultrasound intensity to mandarin orange juice crushing juice rate.
Fig. 6 is influence of the single enzymolysis time to mandarin orange juice crushing juice rate.
Specific embodiment
The present invention is described in detail below by specific embodiment.
Embodiment 1: the determination of ultrasonic synergistic complex enzyme hydrolysis treatment conditions
Design experiment of single factor determines optimal ultrasonic synergistic enzymatic hydrolysis condition, and concrete operations are as follows:
Mandarin orange and white shaddock are weighed by weight the ratio of 5:1, is beaten together after peeling, addition is by cellulase into pulp
With the complex enzyme of pectase composition, ultrasonic enzymatic hydrolysis is then carried out, pulp is heated to 85 DEG C after enzymatic hydrolysis and keeps the temperature 2min, with
The complex enzyme being passivated in pulp, is then quickly cooled down with ice water, supernatant is taken after centrifugation, obtain supersonic synergic complex enzyme hydrolysis mandarin orange
Juice finally calculates the crushing juice rate of mandarin orange juice.
Wherein the level of each condition is respectively as follows: 25~65 DEG C of hydrolysis temperature；(the weight of complex enzyme additive amount 0.02~0.06%
Amount)；Complex enzyme weight ratio (cellulase: pectase) 1:3~3:1；Ultrasonic 0.5~2.5h of enzymolysis time；Ultrasonic power 300~
600W.Its result is as shown in Figs. 1-5, determines best ultrasonic synergistic enzymatic hydrolysis condition are as follows: 45 DEG C of hydrolysis temperature, complex enzyme additive amount
0.04%, complex enzyme ratio (cellulase: pectase) 1:1, ultrasonic synergistic enzymolysis time 1.0h, ultrasonic power 480W,
Maximum crushing juice rate can be obtained under this condition.
Embodiment 2: the time that ultrasonic synergistic enzymatic hydrolysis reaches maximum crushing juice rate with single enzymatic hydrolysis compares
Single enzymatic hydrolysis is found out by experiment and reaches the time of maximum crushing juice rate, and is opposed with ultrasonic synergistic complex enzyme hydrolysis
Than concrete operations are as follows:
Mandarin orange and white shaddock are weighed by weight the ratio of 5:1, is beaten together after peeling, 0.04% (weight is added into pulp
Amount) pectase, then enzyme pulp is put into 45 DEG C of waters bath with thermostatic control, heat preservation 0.5h, 1.0h, 1.5h, 2.0h, 2.5h after,
Enzymatic hydrolysis pulp is put into 85 DEG C of water-baths and keeps the temperature 2min, the complex enzyme being passivated in pulp is then quickly cooled down with ice water；By pulp
Centrifugation, takes supernatant, obtains enzymatic hydrolysis mandarin orange juice, then calculates the crushing juice rate of orange blossom.
Its result is illustrated in fig. 6 shown below, and as seen from the figure, when enzymolysis time reaches 1.5h, crushing juice rate reaches maximum, and ultrasonic
Wave collaboration complex enzyme hydrolysis juicing reaches the time used in maximum crushing juice rate for 1.0h.Show that ultrasonic synergistic complex enzyme hydrolysis can be significant
Shorten process time, increases production efficiency.
Embodiment 3: comparison of the ultrasonic synergistic enzymatic hydrolysis with single enzymatic hydrolysis to mandarin orange juice indices
The juicing of ultrasonic synergistic enzymatic hydrolysis and the juicing of single enzymatic hydrolysis are carried out to mandarin orange respectively, and by the physical and chemical index of gained fruit juice
It is measured, the specific steps are as follows:
(1) mandarin orange and white shaddock are weighed by weight the ratio of 5:1, is beaten together after peeling, 0.04% is added into pulp
Complex enzyme, complex enzyme is made of cellulase and pectase by the weight ratio of 1:1, and enzyme pulp is then put into water bath sonicator
In, bath temperature is adjusted to 45 DEG C, ultrasonic power is adjusted to 480W, and after keeping the temperature ultrasound 1.0h, enzymatic hydrolysis pulp is put into 85 DEG C
2min is kept the temperature in water-bath, the complex enzyme being passivated in pulp is then quickly cooled down with ice water；Pulp is centrifuged, supernatant is taken, is obtained
Supersonic synergic complex enzyme hydrolysis mandarin orange juice.
(2) mandarin orange and white shaddock will be weighed by weight the ratio of 5:1, are beaten together after peeling, pulp is preheating to 45 DEG C,
0.04% pectase is added, keeps the temperature 90min, after the completion of enzymatic hydrolysis, pulp is put into 85 DEG C of water-baths and keeps the temperature 2min, is passivated pulp
In complex enzyme, be then quickly cooled down with ice water；Pulp is centrifuged, the supernatant taken, obtains enzymatic hydrolysis mandarin orange juice.
The various physical and chemical indexes for the mandarin orange juice that two methods obtain are determined, result is as shown in the table:
Influence of 1 ultrasonic synergistic complex enzyme hydrolysis of the table juicing with single enzymatic hydrolysis to mandarin orange juice indices
| Index | Ultrasonic synergistic complex enzyme hydrolysis juice | Single enzymatic hydrolysis juice |
| Crushing juice rate % | 61.26±0.58a | 58.02±1.02b |
| Color saturation C | 4.60±0.22a | 3.45±0.13b |
| Light transmittance % | 89.28±3.40a | 82.28±0.13b |
| Rue aurantiin (mg/100mL) | 101.26±4.13a | 96.02±0.57b |
| Aurantiamarin (mg/100mL) | 56.21±1.75a | 49.56±1.94b |
| Vc(mg/100mL) | 11.71±1.84a | 7.02±1.88b |
Note: (1) data result is means standard deviation；(2) have with the data with different shoulder marking-up mothers in a line aobvious
It writes difference (P < 0.05)
As can be seen from the above table, the mandarin orange juice that ultrasonic synergistic complex enzyme hydrolysis squeezes is more bright-coloured than single enzymatic hydrolysis juice color,
Vc content is higher, and light transmittance is higher, and the content of flavone compound is also higher, and invention significantly improves the juice of citrus
Rate.
Embodiment 4: the comparison of ultrahigh-pressure sterilization and pasteurize
Obtained mandarin orange juice is subjected to ultrahigh-pressure sterilization and pasteurize respectively, and measures the quality change of mandarin orange juice after sterilization
Change and bactericidal effect, concrete operations be as follows:
(1) finished product mandarin orange juice sealed package is subjected to ultrahigh-pressure sterilization, pressure release using the pressure pressure maintaining 15min of 400MPa
Mandarin orange juice indices are measured after taking-up immediately；
(2) finished product mandarin orange juice sealed package is subjected to pasteurize using 85 DEG C of heat preservation 15min, immediately measurement honey
The indices of mandarin orange juice.
Influence of two kinds of sterilization modes to mandarin orange juice quality is determined, the results are shown in Table 2, the honey after ultrahigh-pressure sterilization
Mandarin orange juice is more bright-coloured than pasteurize mandarin orange juice color, and Vc content is higher, and oxidation resistance is stronger, the content of flavone compound
It is higher.
Table 2: the influence of ultrahigh-pressure sterilization and pasteurize to the mandarin orange juice index of quality
Note: (1) NA expression is not detected；(2) data result is means standard deviation；(3) in a line have different shoulder marks
The data of letter have significant difference (P < 0.05)
To sum up, the juicing of ultrasonic synergistic complex enzyme hydrolysis is higher compared to single enzymatic hydrolysis juicing crushing juice rate, reaches maximum juice
Time used in rate also greatly shortens, and illustrates that the juicing of ultrasonic synergistic complex enzyme hydrolysis significantly increases the processing efficiency of orange blossom,
And ultrasonic synergistic enzymatic hydrolysis is squeezed the juice, and resulting orange blossom color is more bright-coloured, and Vc content is higher, and light transmittance is higher, flavonoid
The content of object is also higher, and ultrahigh-pressure sterilization also can more be protected than pasteurize orange blossom color and various nutritional ingredients.
Claims (8)
1. a kind of preparation method of mandarin orange fruit drink, it is characterised in that the following steps are included:
(1) mandarin orange and white shaddock are weighed by weight the ratio of 3~10:1, is beaten together after peeling；
(2) 0.02~0.06% complex enzyme is added by weight into pulp, the complex enzyme is by cellulase and pectase group
At, the weight ratio of the cellulase and pectase is 1:3~3:1, then under the conditions of 25~65 DEG C ultrasound enzymatic hydrolysis 0.5~
2.5h, ultrasonic power are 300~600W；
(3) pulp after enzymatic hydrolysis is heated to 80~100 DEG C and keeps the temperature 1~5min, to be passivated the complex enzyme in pulp, then used
Ice water is quickly cooled down；It is then centrifuged for taking supernatant；
(4) by supernatant packed in flexible pouchy, be then placed in ultrahigh pressure vessel, under 200~500MPa pressure handle 10~
30min takes out packaging bag to get mandarin orange fruit drink after rapid pressure release.
2. the preparation method of mandarin orange fruit drink as described in claim 1, it is characterised in that: the weight ratio of the mandarin orange and white shaddock
For 5:1.
3. the preparation method of mandarin orange fruit drink as described in claim 1, it is characterised in that: the additive amount of the complex enzyme is fruit
Starch the 0.04% of weight.
4. the preparation method of mandarin orange fruit drink as described in claim 1, it is characterised in that: the cellulase and pectase
Weight ratio is 1:1.
5. the preparation method of mandarin orange fruit drink as described in claim 1, it is characterised in that: the temperature of the ultrasound enzymatic hydrolysis is 45
℃。
6. the preparation method of mandarin orange fruit drink as described in claim 1, it is characterised in that: it is described ultrasound enzymatic hydrolysis time be
1h, ultrasonic power 480W.
7. the preparation method of mandarin orange fruit drink as described in claim 1, it is characterised in that: the pulp after enzymatic hydrolysis is heated to 85
DEG C and keep the temperature 2min.
8. the preparation method of mandarin orange fruit drink as described in claim 1, it is characterised in that: the pressure of the ultra high pressure treatment is
400Mpa。
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| CN201910213372.5A CN110236042A (en) | 2019-03-20 | 2019-03-20 | A kind of preparation method of mandarin orange fruit drink |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754876A (en) * | 2012-07-16 | 2012-10-31 | 福建省农业科学院农业工程技术研究所 | Special health care citrus juice and preparation method thereof |
| CN106036268A (en) * | 2016-05-27 | 2016-10-26 | 深圳市东鹏饮料实业有限公司 | Method for making dried orange peel beverage through composite enzymolysis of dried orange peel |
| CN106261244A (en) * | 2016-08-12 | 2017-01-04 | 安庆天工匠造食品有限公司 | A kind of mandarin orange Herba Passiflorae Caeruleae mulse and preparation method thereof |
| CN106689516A (en) * | 2016-11-30 | 2017-05-24 | 长江师范学院 | Tangerine-white tea compound beverage and preparation method thereof |
-
2019
- 2019-03-20 CN CN201910213372.5A patent/CN110236042A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754876A (en) * | 2012-07-16 | 2012-10-31 | 福建省农业科学院农业工程技术研究所 | Special health care citrus juice and preparation method thereof |
| CN106036268A (en) * | 2016-05-27 | 2016-10-26 | 深圳市东鹏饮料实业有限公司 | Method for making dried orange peel beverage through composite enzymolysis of dried orange peel |
| CN106261244A (en) * | 2016-08-12 | 2017-01-04 | 安庆天工匠造食品有限公司 | A kind of mandarin orange Herba Passiflorae Caeruleae mulse and preparation method thereof |
| CN106689516A (en) * | 2016-11-30 | 2017-05-24 | 长江师范学院 | Tangerine-white tea compound beverage and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 孙俊杰等: "复合酶解制备甜橙全果浊汁工艺优化", 《食品与机械》 * |
| 方修贵等: "复合酶解法脱除柑橘囊衣工艺研究", 《食品工业科技》 * |
| 汪海棠等: "新型柚汁复合饮料的研制", 《现代食品》 * |
| 王兆丹等: "新型柚汁复合饮料的研制", 《农产品加工(学刊)》 * |
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