CN110810688A - Pineapple beverage and preparation method thereof - Google Patents
Pineapple beverage and preparation method thereof Download PDFInfo
- Publication number
- CN110810688A CN110810688A CN201911183685.7A CN201911183685A CN110810688A CN 110810688 A CN110810688 A CN 110810688A CN 201911183685 A CN201911183685 A CN 201911183685A CN 110810688 A CN110810688 A CN 110810688A
- Authority
- CN
- China
- Prior art keywords
- pineapple
- optionally
- pulp
- bromelain
- mass
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000234671 Ananas Species 0.000 title claims abstract description 171
- 235000007119 Ananas comosus Nutrition 0.000 title claims abstract description 171
- 235000013361 beverage Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000004365 Protease Substances 0.000 claims abstract description 53
- 108010004032 Bromelains Proteins 0.000 claims abstract description 51
- 235000019835 bromelain Nutrition 0.000 claims abstract description 51
- 238000000855 fermentation Methods 0.000 claims abstract description 35
- 230000004151 fermentation Effects 0.000 claims abstract description 35
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 34
- 238000001914 filtration Methods 0.000 claims description 31
- 239000000706 filtrate Substances 0.000 claims description 29
- 230000001954 sterilising effect Effects 0.000 claims description 27
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 26
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 108010059892 Cellulase Proteins 0.000 claims description 16
- 229940106157 cellulase Drugs 0.000 claims description 16
- 239000005995 Aluminium silicate Substances 0.000 claims description 15
- 235000012211 aluminium silicate Nutrition 0.000 claims description 15
- 235000013399 edible fruits Nutrition 0.000 claims description 15
- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical compound O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 claims description 15
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 13
- 239000011780 sodium chloride Substances 0.000 claims description 13
- 239000005711 Benzoic acid Substances 0.000 claims description 11
- 235000010233 benzoic acid Nutrition 0.000 claims description 11
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 10
- BFNBIHQBYMNNAN-UHFFFAOYSA-N ammonium sulfate Chemical compound N.N.OS(O)(=O)=O BFNBIHQBYMNNAN-UHFFFAOYSA-N 0.000 claims description 10
- 229910052921 ammonium sulfate Inorganic materials 0.000 claims description 10
- 235000011130 ammonium sulphate Nutrition 0.000 claims description 10
- 235000018417 cysteine Nutrition 0.000 claims description 10
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 10
- 239000002156 adsorbate Substances 0.000 claims description 9
- 239000006228 supernatant Substances 0.000 claims description 8
- 238000007865 diluting Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 7
- 230000000415 inactivating effect Effects 0.000 claims description 7
- 239000002244 precipitate Substances 0.000 claims description 7
- 238000001556 precipitation Methods 0.000 claims description 7
- 238000004537 pulping Methods 0.000 claims description 7
- 238000001179 sorption measurement Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 6
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 230000002779 inactivation Effects 0.000 claims description 6
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 6
- 239000002068 microbial inoculum Substances 0.000 claims description 6
- 244000199866 Lactobacillus casei Species 0.000 claims description 5
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 5
- 229940017800 lactobacillus casei Drugs 0.000 claims description 5
- 239000003463 adsorbent Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 230000035484 reaction time Effects 0.000 claims description 3
- 238000005185 salting out Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims 1
- 230000007413 intestinal health Effects 0.000 abstract description 8
- 230000001737 promoting effect Effects 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 230000031891 intestinal absorption Effects 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 4
- 230000008855 peristalsis Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 235000015816 nutrient absorption Nutrition 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 235000021190 leftovers Nutrition 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical class [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000007873 sieving Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000009123 Fibrin Human genes 0.000 description 1
- 108010073385 Fibrin Proteins 0.000 description 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 229950003499 fibrin Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000008338 local blood flow Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011085 pressure filtration Methods 0.000 description 1
- 230000013777 protein digestion Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
Abstract
The invention provides a pineapple beverage and a preparation method thereof. The pineapple beverage prepared by the invention is prepared by utilizing a fermentation technology and adding bromelain and dietary fiber, combines the characteristics of fermentation, benefiting intestinal health, promoting intestinal peristalsis and promoting intestinal absorption by bromelain, is beneficial to nutrient absorption and intestinal health, simultaneously maximizes the comprehensive utilization of pineapples, and can keep the good activity of bromelain within 1 year by being packaged in a dark place.
Description
Technical Field
The invention relates to the technical field of foods, and particularly relates to a pineapple beverage and a preparation method thereof.
Background
Pineapple, also called pineapple, Chinese as pineapple, papaya, fructus pockmarki, verlap and so on, belongs to the pineapple family, pineapple, perennial herb. The pineapple is rich in nutrition, the content of vitamin C is far higher than that of the apple, the pineapple protease is rich, the protein digestion of a human body can be effectively promoted, fibrin and blood clots blocked in tissues can be dissolved, the local blood circulation is improved, and inflammation and edema are eliminated. According to scientific determination, the pineapple contains rich fructose, glucose, amino acid, organic acid, protein, fat, crude fiber, calcium, phosphorus, iron, carotene, multiple vitamins, nicotinic acid and other nutrient substances, and has high edible value and dietary therapy value.
The pineapple peel is the leftover of pineapple processing, the nutrient content of the pineapple peel is close to the basic component of the pulp, 50-60% of the pineapple peel is discarded by a processing factory in the processing process of the pineapple, huge waste of resources is caused, meanwhile, the processing area is also polluted by the environment, and the difficulty of pineapple peel garbage disposal is increased after garbage classification.
In view of the above, the present invention is particularly proposed.
Disclosure of Invention
According to the preparation method of the pineapple beverage provided by the invention, bromelain and soluble dietary fiber are added into the fermentation pulp, the pineapple beverage is obtained after blending, the pineapple beverage is prepared by utilizing a fermentation technology and adding bromelain and dietary fiber, the characteristics of benefiting intestinal health through fermentation and promoting intestinal peristalsis and the characteristics of promoting intestinal absorption through bromelain are combined, the nutrition absorption and the intestinal health are facilitated, and meanwhile, the comprehensive utilization of pineapples is maximized.
In order to achieve the above purpose of the present invention, the following technical solutions are adopted:
a preparation method of pineapple drink comprises the following steps:
(a) peeling the pineapples, respectively collecting pineapple pulp and pineapple peel residues, pulping the pineapple pulp, and filtering to obtain pineapple pulp;
(b) sterilizing, fermenting, homogenizing and inactivating the pineapple pulp obtained in the step (a) to obtain pineapple fermented pulp;
(c) juicing the pineapple peel residues collected in the step (a), filtering to obtain filtrate and fruit scraps respectively, adding benzoic acid into the filtrate, then adding kaolin for adsorption, and removing supernatant to obtain an adsorbate;
optionally, the addition amount of the benzoic acid is 0.025-0.05% of the mass of the filtrate;
optionally, the adding amount of the kaolin is 4-6% of the mass of the filtrate;
(d) adjusting the pH value of the adsorbate in the step (c) to 6.7-7.0, adding a sodium chloride solution, stirring, filtering, adjusting the pH value of the filtrate to 4.8-5.1, adding ammonium sulfate, salting out, standing for precipitation, and drying the precipitate to obtain bromelain;
optionally, adjusting the pH of the adsorbate to 6.7-7.0 with sodium hydroxide, preferably, the mass concentration of the sodium hydroxide is 16%;
optionally, the mass fraction of the sodium chloride solution is 7% -9%;
optionally, adjusting the pH of the filtrate to 4.8-5.1 with hydrochloric acid;
optionally, the drying is freeze drying;
optionally, the filtration is filter pressing;
(e) adding water and cellulase into the fruit scraps in the step (c) and the residue obtained after extracting the bromelain in the step (d), adjusting the pH value of the solution to be 4.8-5.0, centrifuging and collecting supernatant after reaction, and concentrating to obtain a pineapple soluble dietary fiber concentrated solution;
optionally, before adding water and cellulase, the method further comprises the steps of cleaning and filtering, preferably, the mesh number of a sieve used for filtering is 100-120 meshes;
optionally, the concentration is 8-10 times;
(f) diluting the pineapple fermentation pulp obtained in the step (b), mixing the pineapple fermentation pulp with the bromelain obtained in the step (d), the pineapple soluble dietary fiber concentrated solution obtained in the step (e), cysteine and EDTA, and sterilizing to obtain the pineapple beverage;
optionally, the adding amount of the bromelain is 40-80U/kg;
optionally, the addition amount of the pineapple soluble dietary fiber concentrated solution is 1-3 g/kg;
optionally, the addition amount of the cysteine is 0.004-0.006% of the mass sum of the diluted pineapple fermented pulp, the diluted bromelain and the diluted pineapple soluble dietary fiber concentrated solution;
optionally, the addition amount of the EDTA is 0.05-0.08% of the mass sum of the diluted pineapple fermented pulp, the diluted bromelain and the diluted pineapple soluble dietary fiber concentrated solution;
optionally, the sterilization is ultra-high pressure sterilization, the pressure of the ultra-high pressure sterilization is 400-.
Optionally, in step (a), the filtration is performed with a 100-120 mesh sieve.
Optionally, in step (b), the temperature of sterilization is 90-110 ℃.
Optionally, in the step (b), the microbial inoculum used for fermentation is selected from lactobacillus plantarum and/or lactobacillus casei;
preferably, the inoculation amount of the microbial inoculum is 0.005-0.01% of the mass of the pineapple pulp;
preferably, the fermentation temperature is 32-38 ℃, and the fermentation time is 35-42 h.
Optionally, in step (b), the pressure of the homogenization treatment is 30-60 Mpa.
Optionally, in step (b), the inactivation temperature is 90-110 ℃, and the inactivation time is 15-20 min.
Optionally, in the step (e), in the step of adding water and cellulase, the addition amount of water is 10-15 times of the sum of the mass of the fruit crumbs and the mass of the residue;
preferably, the concentration of the cellulase is 3000-5000U/kg;
preferably, the reaction temperature is 40-45 ℃, and the reaction time is 2-2.5 h.
Optionally, in the step (d), the addition amount of the sodium chloride is 4% -6% of the mass of the adsorbent.
Optionally, in the step (d), the addition amount of the ammonium sulfate is 2-4% of the mass of the filtrate.
The pineapple beverage is prepared by the preparation method of the pineapple beverage.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the preparation method of the pineapple beverage provided by the invention, bromelain and soluble dietary fiber are added into the fermentation pulp, the pineapple beverage is obtained after blending, the pineapple beverage is prepared by utilizing a fermentation technology and adding bromelain and dietary fiber, the characteristics of benefiting intestinal health through fermentation and promoting intestinal peristalsis and the characteristics of promoting intestinal absorption through bromelain are combined, the nutrition absorption and the intestinal health are facilitated, and meanwhile, the comprehensive utilization of pineapples is maximized.
(2) The pineapple beverage provided by the invention can keep good activity of bromelain within 1 year by being packaged in a dark place.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following detailed description, but those skilled in the art will understand that the following described examples are some, not all, of the examples of the present invention, and are only used for illustrating the present invention, and should not be construed as limiting the scope of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
The preparation method of the pineapple beverage provided by the invention comprises the following steps:
(a) peeling the pineapples, respectively collecting pineapple pulp and pineapple peel residues, pulping the pineapple pulp, and filtering to obtain pineapple pulp;
(b) sterilizing, fermenting, homogenizing and inactivating the pineapple pulp obtained in the step (a) to obtain pineapple fermented pulp;
(c) juicing the pineapple peel residues collected in the step (a), filtering to obtain filtrate and fruit scraps respectively, adding benzoic acid into the filtrate, then adding kaolin for adsorption, and removing supernatant to obtain an adsorbate;
in some preferred embodiments of the present invention, benzoic acid is used as a preservative to prevent the growth of microorganisms during the extraction process and affect the quality of the pineapple drink, and preferably, the amount of benzoic acid added is 0.025-0.05% of the mass of the filtrate;
in some preferred embodiments of the present invention, kaolin is used as an adsorbent, and the amount of kaolin added is 4% -6% of the mass of the filtrate;
(d) adjusting the pH value of the adsorbate in the step (c) to 6.7-7.0, adding a sodium chloride solution, stirring, filtering, adjusting the pH value of the filtrate to 4.8-5.1, adding ammonium sulfate, salting out, standing for precipitation, and drying the precipitate to obtain bromelain;
in some preferred embodiments of the present invention, the pH of the adsorbate is adjusted to 6.7-7.0 using sodium hydroxide, preferably, the mass concentration of the sodium hydroxide is 16%;
in some preferred embodiments of the invention, the sodium chloride solution has a mass fraction of 7% to 9%;
in some preferred embodiments of the present invention, the pH of the filtrate is adjusted to 4.8-5.1 with hydrochloric acid;
in some preferred embodiments of the invention, the drying is freeze-drying;
in some preferred embodiments of the present invention, the filtration is performed by pressure filtration;
(e) adding water and cellulase into the fruit scraps in the step (c) and the residue obtained after extracting the bromelain in the step (d), adjusting the pH value of the solution to be 4.8-5.0, centrifuging and collecting supernatant after reaction, and concentrating to obtain a pineapple soluble dietary fiber concentrated solution;
in some preferred embodiments of the present invention, before adding water and cellulase, the method further comprises the steps of cleaning and filtering, preferably, the mesh number of the sieve used for filtering is 100-120 meshes;
in some preferred embodiments of the invention, the concentration is from 8 to 10 times;
(f) diluting the pineapple fermentation pulp obtained in the step (b), mixing the pineapple fermentation pulp with the bromelain obtained in the step (d), the pineapple soluble dietary fiber concentrated solution obtained in the step (e), cysteine and EDTA, and sterilizing to obtain the pineapple beverage;
in some preferred embodiments of the present invention, the amount of bromelain added is 40-80U/kg;
in some preferred embodiments of the present invention, the amount of the pineapple soluble dietary fiber concentrate added is 1-3 g/kg;
in some preferred embodiments of the present invention, the amount of cysteine added is 0.004-0.006% of the mass sum of the diluted pineapple fermented pulp, the bromelain and the pineapple soluble dietary fiber concentrate;
in some preferred embodiments of the present invention, the addition amount of the EDTA is 0.05 to 0.08 percent of the mass sum of the diluted pineapple fermented pulp, the diluted bromelain and the diluted pineapple soluble dietary fiber concentrate;
in some preferred embodiments of the present invention, the sterilization is ultra-high pressure sterilization, the pressure of the ultra-high pressure sterilization is 400-600MPa, and the time of the sterilization is 15-20 min.
In some preferred embodiments of the present invention, in step (a), the filtration is performed using a 100-mesh and 120-mesh sieve.
In some preferred embodiments of the present invention, in step (b), the temperature of the sterilization is 90-110 ℃.
In some preferred embodiments of the present invention, in step (b), the microbial inoculum used for fermentation is selected from lactobacillus plantarum and/or lactobacillus casei;
in some preferred embodiments of the invention, the inoculation amount of the microbial inoculum is 0.005-0.01% of the mass of the pineapple pulp;
in some preferred embodiments of the present invention, the temperature of the fermentation is 32-38 ℃ and the time of the fermentation is 35-42 h.
In some preferred embodiments of the present invention, in the step (b), the pressure of the homogenization treatment is 30 to 60 Mpa.
In some preferred embodiments of the present invention, in step (b), the temperature of the inactivation is 90-110 ℃, and the time of the inactivation is 15-20 min.
In some preferred embodiments of the present invention, in the step (e), the step of adding water and cellulase, the amount of water added is 10 to 15 times the sum of the masses of the fruit pieces and the residue;
preferably, the concentration of the cellulase is 3000-5000U/kg;
preferably, the reaction temperature is 40-45 ℃, and the reaction time is 2-2.5 h.
In some preferred embodiments of the invention, in step (d), the sodium chloride is added in an amount of 4% to 6% of the mass of the adsorbent.
In some preferred embodiments of the present invention, in step (d), the ammonium sulfate is added in an amount of 2% to 4% by mass of the filtrate.
The pineapple beverage prepared by the preparation method of the pineapple beverage provided by the invention.
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products commercially available.
Example 1
The preparation method of the pineapple beverage provided by the embodiment specifically comprises the following steps:
1. pineapple pretreatment: peeling pineapples, and respectively collecting pineapple pulp and pineapple peel residues for later use; pulping pineapple pulp, filtering with 100 mesh sieve, and removing crude fiber to obtain pineapple pulp.
2. Fermentation: sterilizing pineapple pulp at 90 deg.C for 20min, adding Lactobacillus plantarum, fermenting at 32 deg.C for 42h, homogenizing under 30Mpa after fermentation is finished, and inactivating at 90 deg.C for 20min to obtain pineapple fermented pulp;
3. preparing bromelain: squeezing leftovers such as pineapple peel residue, filtering to obtain juice, adding 0.025% benzoic acid into the filtrate, adding 5% kaolin for adsorption, adjusting the pH of the kaolin adsorbed substance to 7.0 with saturated sodium carbonate solution, adding 5% sodium chloride, stirring, press-filtering, adjusting the pH of the filtrate to 4.8 with hydrochloric acid, adding 2% ammonium sulfate, standing for precipitation, taking the precipitate, and freeze-drying to obtain bromelain;
4. preparing dietary fiber: taking residue and fruit scraps after extraction of bromelain, washing with water, sieving with a 100-mesh sieve to obtain clean pineapple residue, and mixing the residue and water according to a ratio of 1: 10, adding 3000U/kg of cellulase, extracting at 40 ℃ for 2h, centrifuging to collect supernatant, and vacuum concentrating by 10 times to obtain pineapple soluble dietary fiber concentrated solution.
5. Blending the pineapple beverage: diluting the pineapple fermentation slurry by 3 times, adjusting the pH value to 5.0, adding 80U/kg of bromelain and 1g/kg of soluble dietary fiber concentrated solution, adding 0.004% of cysteine and 0.05% of EDTA, uniformly mixing, and performing ultra-high pressure sterilization for 15min to obtain the pineapple beverage.
Example 2
The preparation method of the pineapple beverage provided by the embodiment specifically comprises the following steps:
1. pineapple pretreatment: peeling pineapples, and respectively collecting pineapple pulp and pineapple peel residues for later use; pulping pineapple pulp, filtering with 100 mesh sieve, and removing crude fiber to obtain pineapple pulp.
2. Fermentation: sterilizing pineapple pulp at 110 ℃, adding lactobacillus plantarum and lactobacillus casei in a ratio of 1:1, mixing, fermenting for 42h at 38 ℃, homogenizing under high pressure of 60MPa after fermentation is finished, and inactivating at 110 ℃ for 15min to obtain pineapple fermented pulp;
3. preparing bromelain: squeezing leftovers such as pineapple peel residue, collecting juice, filtering to remove fruit scraps, adding 0.05% benzoic acid into the filtrate, adding 5% kaolin for adsorption, adjusting the pH of the kaolin adsorbed substance to 7.0 with saturated sodium carbonate solution, adding 5% sodium chloride, stirring, filter-pressing, adjusting the pH of the filtrate to 5.1 with hydrochloric acid, adding 4% ammonium sulfate, standing for precipitation, collecting the precipitate, and freeze-drying to obtain bromelain;
4. preparing dietary fiber: taking residue and fruit scraps after extraction of bromelain, washing with water, sieving with a 100-mesh sieve to obtain clean pineapple residue, and mixing the residue and water according to a ratio of 1: 10, adding 5000U/kg of cellulase, extracting at 40 ℃ for 2.5h with pH of 5.0, centrifuging, collecting supernatant, and vacuum concentrating by 10 times to obtain pineapple soluble dietary fiber concentrated solution.
5. Blending the pineapple beverage: diluting the pineapple fermented pulp by 3 times, adjusting the pH value to 6.5, adding 40U/kg of bromelain and 3g/kg of soluble dietary fiber concentrated solution, adding 0.006% of cysteine and 0.08% of EDTA, mixing uniformly, and performing ultra-high pressure sterilization for 20min to obtain the pineapple beverage.
Example 3
The preparation method of the pineapple beverage provided by the embodiment specifically comprises the following steps:
1. pineapple pretreatment: peeling pineapples, and respectively collecting pineapple pulp and pineapple peel residues for later use; pulping pineapple pulp, filtering with 100 mesh sieve, and removing crude fiber to obtain pineapple pulp.
2. Fermentation: sterilizing pineapple pulp at 100 deg.C, adding Lactobacillus plantarum, fermenting at 36 deg.C for 36 hr, homogenizing under 50MPa, and inactivating at 100 deg.C for 20min to obtain pineapple fermented pulp;
3. preparing bromelain: squeezing leftovers such as pineapple peel residue, collecting juice, filtering to remove fruit scraps, adding 0.04% benzoic acid into the filtrate, adding 5% kaolin for adsorption, adjusting the pH of the kaolin adsorbed substance to 6.8 with saturated sodium carbonate solution, adding 5% sodium chloride, stirring, filter-pressing, adjusting the pH of the filtrate to 5.0 with hydrochloric acid, adding 3% ammonium sulfate, standing for precipitation, collecting the precipitate, and freeze-drying to obtain bromelain;
4. preparing dietary fiber: taking residue and fruit scraps after extraction of bromelain, washing with water, sieving with a 100-mesh sieve to obtain clean pineapple residue, and mixing the residue and water according to a ratio of 1: 10, adding 4000U/kg of cellulase, extracting for 2.5h at the temperature of 40 ℃ and the pH value of 5.0, centrifuging, collecting supernate, and concentrating by 10 times in vacuum to obtain the pineapple soluble dietary fiber concentrated solution.
5. Blending the pineapple beverage: diluting the pineapple fermentation slurry by 3 times, adjusting the pH value to 5.0, adding 60U/kg of bromelain and 2g/kg of soluble dietary fiber concentrated solution, adding 0.004% of cysteine and 0.05% of EDTA, mixing uniformly, and performing ultra-high pressure sterilization for 20min to obtain the pineapple beverage.
Example 4
The preparation method of the pineapple beverage provided by the embodiment specifically comprises the following steps:
1. pineapple pretreatment: peeling pineapples, and respectively collecting pineapple pulp and pineapple peel residues for later use; pulping pineapple pulp, filtering with 100 mesh sieve, and removing crude fiber to obtain pineapple pulp.
2. Fermentation: sterilizing pineapple pulp at 95 deg.C, adding Lactobacillus casei, fermenting at 35 deg.C for 36 hr, homogenizing under 40Mpa after fermentation, and inactivating at 100 deg.C for 20min to obtain pineapple fermented pulp;
3. preparing bromelain: squeezing leftovers such as pineapple peel residue, filtering to obtain juice, adding 0.025% benzoic acid into the filtrate, adding 5% kaolin for adsorption, adjusting the pH of the kaolin adsorbed substance to 7.0 with saturated sodium carbonate solution, adding 5% sodium chloride, stirring, press-filtering, adjusting the pH of the filtrate to 5.1 with hydrochloric acid, adding 4% ammonium sulfate, standing for precipitation, and freeze-drying the precipitate to obtain bromelain;
4. preparing dietary fiber: taking residue and fruit scraps after extraction of bromelain, washing with water, sieving with a 100-mesh sieve to obtain clean pineapple residue, and mixing the residue and water according to a ratio of 1: 10, adding 4000U/kg of cellulase, extracting for 2.5h at the temperature of 40 ℃ and the pH value of 5.0, centrifuging, collecting supernate, and concentrating by 10 times in vacuum to obtain the pineapple soluble dietary fiber concentrated solution.
5. Blending the pineapple beverage: diluting the pineapple fermented pulp by 3 times, adjusting the pH value to 6.5, adding 50U/kg of bromelain and 3g/kg of soluble dietary fiber concentrated solution, adding 0.006% of cysteine and 0.08% of EDTA, mixing uniformly, and performing ultra-high pressure sterilization for 20min to obtain the pineapple beverage.
Experimental example determination of changes in the protease Activity of pineapple drink with time
The enzymatic activities of bromelain in the pineapple beverages obtained in examples 1 to 4 and comparative example as a function of time are shown in Table 1.
The comparative example is a beverage prepared by adding bromelain into 3-fold diluted pineapple raw pulp (without fermentation) and adding 3g/kg of soluble dietary fiber concentrated solution.
TABLE 1 variation of Bromelain Activity with time (U/kg) (storage temperature 25 ℃ C.)
| Product(s) | Initial value | 2 months old | 4 months old | 6 months old | 8 months old | For 10 months | 12 months old |
| Example 1 | 80.6 | 78.5 | 75.8 | 73.4 | 71.8 | 68.1 | 66.5 |
| Example 2 | 40.6 | 40.2 | 38.6 | 35.2 | 34.1 | 32.1 | 30.4 |
| Example 3 | 60.3 | 59.1 | 57.9 | 56.4 | 55.7 | 54.8 | 53.0 |
| Example 4 | 50.7 | 48.4 | 46.7 | 45.9 | 43.7 | 42.1 | 40.3 |
| Comparative example | 80.2 | 60.4 | 51.8 | 46.1 | 32.4 | 21.6 | 10.7 |
The experimental result shows that compared with the comparative example, the activity of the bromelain of the pineapple beverage provided by the application is better maintained. The pineapple nutritional health-care food is prepared by utilizing a fermentation technology and adding bromelain and dietary fibers, combines the characteristics of fermentation, benefiting the intestinal health, promoting the intestinal peristalsis and promoting the intestinal absorption by the bromelain, is beneficial to nutrient absorption and intestinal health, and simultaneously maximizes the comprehensive utilization of pineapples.
By packaging in a dark place, the pineapple beverage provided by the invention can keep good activity of bromelain within 1 year.
While particular embodiments of the present invention have been illustrated and described, it will be appreciated that the above embodiments are merely illustrative of the technical solution of the present invention and are not restrictive; those of ordinary skill in the art will understand that: modifications may be made to the above-described embodiments, or equivalents may be substituted for some or all of the features thereof without departing from the spirit and scope of the present invention; the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention; it is therefore intended to cover in the appended claims all such alternatives and modifications that are within the scope of the invention.
Claims (10)
1. The preparation method of the pineapple beverage is characterized by comprising the following steps:
(a) peeling the pineapples, respectively collecting pineapple pulp and pineapple peel residues, pulping the pineapple pulp, and filtering to obtain pineapple pulp;
(b) sterilizing, fermenting, homogenizing and inactivating the pineapple pulp obtained in the step (a) to obtain pineapple fermented pulp;
(c) juicing the pineapple peel residues collected in the step (a), filtering to obtain filtrate and fruit scraps respectively, adding benzoic acid into the filtrate, then adding kaolin for adsorption, and removing supernatant to obtain an adsorbate;
optionally, the addition amount of the benzoic acid is 0.025-0.05% of the mass of the filtrate;
optionally, the adding amount of the kaolin is 4-6% of the mass of the filtrate;
(d) adjusting the pH value of the adsorbate in the step (c) to 6.7-7.0, adding a sodium chloride solution, stirring, filtering, adjusting the pH value of the filtrate to 4.8-5.1, adding ammonium sulfate, salting out, standing for precipitation, and drying the precipitate to obtain bromelain;
optionally, adjusting the pH of the adsorbate to 6.7-7.0 with sodium hydroxide, preferably, the mass concentration of the sodium hydroxide is 16%;
optionally, the mass fraction of the sodium chloride solution is 7% -9%;
optionally, adjusting the pH of the filtrate to 4.8-5.1 with hydrochloric acid;
optionally, the drying is freeze drying;
optionally, the filtration is filter pressing;
(e) adding water and cellulase into the fruit scraps in the step (c) and the residue obtained after extracting the bromelain in the step (d), adjusting the pH value of the solution to be 4.8-5.0, centrifuging and collecting supernatant after reaction, and concentrating to obtain a pineapple soluble dietary fiber concentrated solution;
optionally, before adding water and cellulase, the method further comprises the steps of cleaning and filtering, preferably, the mesh number of a sieve used for filtering is 100-120 meshes;
optionally, the concentration is 8-10 times;
(f) diluting the pineapple fermentation pulp obtained in the step (b), mixing the pineapple fermentation pulp with the bromelain obtained in the step (d), the pineapple soluble dietary fiber concentrated solution obtained in the step (e), cysteine and EDTA, and sterilizing to obtain the pineapple beverage;
optionally, the adding amount of the bromelain is 40-80U/kg;
optionally, the addition amount of the pineapple soluble dietary fiber concentrated solution is 1-3 g/kg;
optionally, the addition amount of the cysteine is 0.004-0.006% of the mass sum of the diluted pineapple fermented pulp, the diluted bromelain and the diluted pineapple soluble dietary fiber concentrated solution;
optionally, the addition amount of the EDTA is 0.05-0.08% of the mass sum of the diluted pineapple fermented pulp, the diluted bromelain and the diluted pineapple soluble dietary fiber concentrated solution;
optionally, the sterilization is ultra-high pressure sterilization, the pressure of the ultra-high pressure sterilization is 400-.
2. The method for preparing pineapple drink of claim 1, wherein in step (a), the filtration is performed with 100-mesh and 120-mesh sieve.
3. The method for preparing pineapple drink according to claim 1, wherein the temperature for sterilization is 90 to 110 ℃ in the step (b).
4. The method for preparing pineapple drink according to claim 1, wherein in the step (b), the microbial inoculum for fermentation is selected from Lactobacillus plantarum and/or Lactobacillus casei;
preferably, the inoculation amount of the microbial inoculum is 0.005-0.01% of the mass of the pineapple pulp;
preferably, the fermentation temperature is 32-38 ℃, and the fermentation time is 35-42 h.
5. The method for preparing pineapple drink of claim 1, wherein the pressure of the homogenization treatment in the step (b) is 30 to 60 Mpa.
6. The method for preparing pineapple drink of claim 1, wherein in the step (b), the inactivation temperature is 90-110 ℃, and the inactivation time is 15-20 min.
7. The method for preparing pineapple drink according to claim 1, wherein in the step (e), water and cellulase are added in an amount of 10 to 15 times the sum of the mass of the fruit powder and the residue;
preferably, the concentration of the cellulase is 3000-5000U/kg;
preferably, the reaction temperature is 40-45 ℃, and the reaction time is 2-2.5 h.
8. The method for preparing pineapple drink according to claim 1, wherein in the step (d), the sodium chloride is added in an amount of 4 to 6% by mass based on the amount of the adsorbent.
9. The method for preparing pineapple drink according to claim 1, wherein ammonium sulfate is added in an amount of 2 to 4% by mass based on the filtrate in step (d).
10. A pineapple beverage prepared by the method for preparing a pineapple beverage as claimed in any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911183685.7A CN110810688A (en) | 2019-11-27 | 2019-11-27 | Pineapple beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911183685.7A CN110810688A (en) | 2019-11-27 | 2019-11-27 | Pineapple beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110810688A true CN110810688A (en) | 2020-02-21 |
Family
ID=69541742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911183685.7A Pending CN110810688A (en) | 2019-11-27 | 2019-11-27 | Pineapple beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110810688A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59203485A (en) * | 1983-05-06 | 1984-11-17 | Moriji Zakimi | Production of pineapple liquor |
| CN101632471A (en) * | 2009-05-25 | 2010-01-27 | 赵敏 | Pineapple probiotic fermented drink and production method |
| CN102440419A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Preparation method of dietary fiber pineapple juice |
| CN103509773A (en) * | 2012-06-21 | 2014-01-15 | 江西康嘉冻干食品有限公司 | Extraction technology of bromelain |
| MX2014004491A (en) * | 2014-04-14 | 2014-12-09 | Organización Altex S A De C V | Process for obtaining dehydrated pineapple fiber from pineapple residues and the application thereof in the food industry. |
| US20150259370A1 (en) * | 2014-03-11 | 2015-09-17 | Ecotech Development LLC | Integrated process extraction of pineapple biomass into fibers and natural products |
| CN105379839A (en) * | 2015-11-25 | 2016-03-09 | 中国热带农业科学院农产品加工研究所 | Bromelain yoghourt as well as preparation method and application thereof |
| CN106616156A (en) * | 2016-12-23 | 2017-05-10 | 广东海洋大学 | Bromelain antiallergic food and preparation method thereof |
| CN107712523A (en) * | 2017-10-31 | 2018-02-23 | 格瑞果汁工业（天津）有限公司 | One kind fermentation pineapple beverages underflow and preparation method thereof |
| CN108041382A (en) * | 2017-12-12 | 2018-05-18 | 中国热带农业科学院农产品加工研究所 | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria |
-
2019
- 2019-11-27 CN CN201911183685.7A patent/CN110810688A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59203485A (en) * | 1983-05-06 | 1984-11-17 | Moriji Zakimi | Production of pineapple liquor |
| CN101632471A (en) * | 2009-05-25 | 2010-01-27 | 赵敏 | Pineapple probiotic fermented drink and production method |
| CN102440419A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Preparation method of dietary fiber pineapple juice |
| CN103509773A (en) * | 2012-06-21 | 2014-01-15 | 江西康嘉冻干食品有限公司 | Extraction technology of bromelain |
| US20150259370A1 (en) * | 2014-03-11 | 2015-09-17 | Ecotech Development LLC | Integrated process extraction of pineapple biomass into fibers and natural products |
| MX2014004491A (en) * | 2014-04-14 | 2014-12-09 | Organización Altex S A De C V | Process for obtaining dehydrated pineapple fiber from pineapple residues and the application thereof in the food industry. |
| CN105379839A (en) * | 2015-11-25 | 2016-03-09 | 中国热带农业科学院农产品加工研究所 | Bromelain yoghourt as well as preparation method and application thereof |
| CN106616156A (en) * | 2016-12-23 | 2017-05-10 | 广东海洋大学 | Bromelain antiallergic food and preparation method thereof |
| CN107712523A (en) * | 2017-10-31 | 2018-02-23 | 格瑞果汁工业（天津）有限公司 | One kind fermentation pineapple beverages underflow and preparation method thereof |
| CN108041382A (en) * | 2017-12-12 | 2018-05-18 | 中国热带农业科学院农产品加工研究所 | A kind of preparation method for the pineapple peel residue fruit vinegar beverage for not adding acetic acid bacteria |
Non-Patent Citations (2)
| Title |
|---|
| 戴余军 等: "菠萝皮可溶性膳食纤维提取工艺的研究", 《热带作物学报》 * |
| 陈栓虎 等: "《农副产品综合利用和深加工技术.果品类》", 31 March 2003, 西安：陕西科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549385B (en) | Preparation method of agaric ferment | |
| LU102492B1 (en) | Green preparation method for soluble and insoluble dietary fibers from fruit and vegetable residues | |
| CN101986879B (en) | Manufacturing method for enzyme-containing healthy food and healthy food | |
| TW200944137A (en) | Method for manufacturing health food containing enzyme, and health food | |
| CN106235308A (en) | A kind of Bulbus Allii ferment and preparation method thereof | |
| CN106520894A (en) | Method for simultaneously preparing astaxanthin and chitosan by utilization of shrimp waste | |
| KR101208584B1 (en) | Process for preparing functional pear juice containing fermented ginseng extract | |
| CN104757683B (en) | Method for preparing papaya soybean milk probiotics compound beverage | |
| CN105962363B (en) | Method for producing Nanguo pear enzyme stock solution through fermentation and synchronously producing Nanguo pear enzyme tea | |
| CN107927513A (en) | A kind of preparation method of instant burdock solid beverage | |
| CN103416802A (en) | Compound fruit and vegetable health beverage containing ginger and garlic, and preparation method thereof | |
| CN107502639B (en) | Extraction method of tortoise shell collagen polypeptide | |
| CN111713614A (en) | Processing technology of lemon enzyme fruit and vegetable juice | |
| CN113647534A (en) | Apple dietary fiber beverage and preparation method thereof | |
| CN104921124A (en) | Fermenting and aging technology for synthetic enzyme by using pineapples as main material | |
| CN108095094A (en) | A kind of preparation method of the composite enzyme beverage with antioxidation activity | |
| CN107307245A (en) | A kind of beverage with antioxidation function and preparation method thereof | |
| CN110810688A (en) | Pineapple beverage and preparation method thereof | |
| CN105029432A (en) | Brewing technology of composite enzyme using chaenomeles sinensis as main material | |
| CN108094772A (en) | A kind of grosvenor momordica fruit juice and preparation method thereof | |
| CN102302206A (en) | Method for producing sea-buckthorn nutritional water | |
| CN106819209A (en) | A kind of preparation method of pawpaw black tea | |
| CN113519792B (en) | Deodorization method for living abalone | |
| CN103947742A (en) | Canned orange sacs suspension preparation method capable of effectively removing foreign materials and inclusions | |
| CN108084139A (en) | A kind of onion anthocyanidin preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200221 |