CN111938051A - Preparation method of low-energy momordica grosvenori flavor concentrated juice for enhancing color and blending fragrance - Google Patents
Preparation method of low-energy momordica grosvenori flavor concentrated juice for enhancing color and blending fragrance Download PDFInfo
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- CN111938051A CN111938051A CN202010810454.0A CN202010810454A CN111938051A CN 111938051 A CN111938051 A CN 111938051A CN 202010810454 A CN202010810454 A CN 202010810454A CN 111938051 A CN111938051 A CN 111938051A
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- enzymatic browning
- flavor
- energy
- momordica grosvenori
- low
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- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000020823 overnutrition Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920006122 polyamide resin Polymers 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 150000004053 quinones Chemical class 0.000 description 1
- 239000000376 reactant Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 229940031439 squalene Drugs 0.000 description 1
- TUHBEKDERLKLEC-UHFFFAOYSA-N squalene Natural products CC(=CCCC(=CCCC(=CCCC=C(/C)CCC=C(/C)CC=C(C)C)C)C)C TUHBEKDERLKLEC-UHFFFAOYSA-N 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
Classifications
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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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F5/00—Coffee; Coffee substitutes; Preparations thereof
- A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
- A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
- A23G1/48—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- 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
- A23L2/08—Concentrating or drying of juices
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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- 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
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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Abstract
A preparation method of a low-energy siraitia grosvenorii flavor concentrated juice for enhancing color and blending fragrance comprises the following steps: crushing, leaching, enzymatic browning, enzymolysis, non-enzymatic browning, microfiltration, desalting and concentrating. The momordica grosvenori concentrated juice obtained by the method is dark black or dark brown thick fluid, has special aroma and flavor which momordica grosvenori does not have, the loss of water-soluble functional components of momordica grosvenori is small, the total amount of glucose, fructose, lactose, maltose, sucrose and starch in the obtained product accounts for less than or equal to 0.5% of the mass of total solid matters, the obtained momordica grosvenori concentrated juice has strong aroma and high sweetness, and the energy is extremely low, so that the momordica grosvenori concentrated juice is a food additive or a healthy drink suitable for being used as related personnel who have hyperglycemia, hyperlipidemia, hypertension, need to lose weight and the like; the method has the advantages of strong operability of the process, low cost, no use of toxic and harmful chemical solvents, safety, greenness, environmental protection, low production cost and wide application range, and is suitable for industrial production.
Description
Technical Field
The invention relates to a preparation method of concentrated juice with the flavor of momordica grosvenori, in particular to a preparation method of low-energy concentrated juice with the flavor of momordica grosvenori.
Background
Fructus momordicae is a cucurbitaceae liana plant specially produced in Guangxi, has the effects of clearing heat and removing toxicity, relieving cough and reducing sputum, and can be used for treating hypertension and other diseases. The momordica grosvenori contains a sweet substance momordica grosvenori glycoside (the main component is glycoside V), is triterpene glucoside, has the characteristics of safe eating, high sweetness, small heat and the like, the sweetness is 260 times that of cane sugar, and the heat is only 1/50 of cane sugar; besides the peculiar glycosides, the dried fructus momordicae contains 7.1-7.8% of protein, and the seeds contain 27-33% of oil and fat substances (squalene, oleic acid and linoleic acid), and also contain a large amount of flavonoids (quercetin, kaempferol and the like), polysaccharide, vitamin and trace elements, so that the dried fructus momordicae is a fruit which is very suitable for preparing beverages.
The overnutrition is the main problem in the current society, and the diet of low sugar, low fat and low calorie is more and more suitable for the consumption trend of modern people. The fructus momordicae can be used as a pure natural sweetener raw material, has fresh and tasty mouthfeel and has certain physiological function. The traditional processing technology of the momordica grosvenori condensed juice is to carry out decoloration treatment as much as possible so as to obtain lighter color or nearly colorless color; however, the excessive requirement for decolorization can lead to a large amount of functional materials being removed together, so that most functional materials in the final product are removed to cause waste; meanwhile, the traditional juice concentrating process does not remove the sugar (energy) contained in the fructus momordicae, which is contrary to the unique advantage of strong sweetness and low calorie of the fructus momordicae extract.
CN108813257A discloses a method for preparing a concentrated juice of momordica grosvenori by selecting, insolating, crushing, steaming, filtering and concentrating, which contains a large amount of saccharides while almost all soluble functional components are retained, and which directly results in a concentrated juice with high energy, and the concentrated juice may be darkened during the processes of insolating and steaming, but the effect is very limited, and the aroma-raising treatment is not performed.
WO2018196476 discloses a process for preparing decolorized concentrated juice of fresh momordica grosvenori by saccharifying, selecting, washing, crushing, leakage extracting, butterfly centrifuging, clarifying by microfiltration, ultra-filtering, decolorizing polyamide resin, decolorizing resin, adjusting pH with cationic resin, concentrating with reverse osmosis membrane, removing residue with active carbon, clarifying by microfiltration, vacuum concentrating, sterilizing and packaging. The process pursues decolorization and acid adjustment, clear and colorless concentrated juice is obtained, meanwhile, the process does not carry out a flavoring process and basically belongs to the original flavor, and energy (sugar) is not treated and is relatively high. After final concentration by membrane, most of the functional active was also removed.
CN101283831A discloses a method for preparing decolorized fructus momordicae juice and the juice prepared by the method, which is prepared by washing, enzymolysis, concentration, decolorization, secondary decolorization, acidification and secondary acidification. The process pursues decolorization and acid adjustment, clear and colorless concentrated juice is obtained, meanwhile, the process does not carry out a flavoring process and basically belongs to the original flavor, and energy (sugar) is not treated and is relatively high.
CN1181908A discloses a process for producing a fresh fructus momordicae concentrated juice, which is obtained by crushing, stewing and extracting, adjusting acid, carrying out enzymolysis, filtering, sterilizing and membrane concentrating. The process does not carry out a targeted aroma raising process, does not treat energy (sugars), is relatively high, and most functional active substances are removed after the process is finally concentrated by a membrane.
CN107397103A discloses a preparation method of a decolorized flavor concentrated juice of fructus momordicae, which is prepared by crushing, extracting, enzymolysis, ultrafiltration, decolorization, nanofiltration, concentration and sterilization. The process pursues decolorization, the clear and colorless concentrated juice is obtained, meanwhile, the process does not carry out the aroma-raising process and basically belongs to the original flavor, the process does not process energy (sugar) which is relatively high, and most functional substances are removed after the process is finally concentrated by a membrane.
CN106923113A discloses a process for producing concentrated juice of Momordica grosvenori from waste liquid discharged from mogroside adsorption resin, which comprises the steps of using waste liquid in Momordica grosvenori production as raw material, carrying out ceramic membrane microfiltration, anion resin pH value adjustment, reverse osmosis, decolorizing resin decolorization, activated carbon decolorization, plate-and-frame filtration, titanium rod fine filtration, membrane concentration, cryogenic cooling, ceramic membrane microfiltration, concentration, sterilization and the like to obtain the concentrated juice of Momordica grosvenori. The content of the strong sweet substance glucoside V is almost zero, the process is complicated, a large amount of functional active substances are removed in the membrane treatment process, and the process does not treat energy (saccharides) which is relatively high.
CN1663469A discloses a preparation method of fructus momordicae juice, which takes fresh fructus momordicae as a raw material and obtains the fructus momordicae juice through the steps of cleaning, crushing, boiling water extraction, cooling, pectinase enzymolysis, centrifugation, active carbon treatment, boiling, plate-and-frame filter pressing, microporous membrane filtration, nanofiltration concentration, vacuum concentration and the like. The process does not carry out a targeted aroma raising process, does not treat energy (sugars), is relatively high, and most functional active substances are removed after the process is finally concentrated by a membrane.
CN109247467A discloses a pure concentrated juice of protein-free fructus Siraitiae Grosvenorii and its preparation method, which is prepared by squeezing fresh fruits, cold extracting, enzymolysis, decocting, centrifuging, desalting, dealkalizing, decolorizing, debitterizing, and concentrating. The process pursues decolorization once, so that clear and colorless concentrated juice is obtained, meanwhile, the process does not carry out a flavoring process, the concentrated juice basically belongs to the original flavor, energy (sugar) is not treated in the process, the energy (sugar) is relatively high, most functional substances are removed after the process is finally concentrated through a membrane, the process cannot meet the index requirement of no protein, and the process is doubtful that whether the protein exists and whether the grosvenor momordica pigment has the particularity that other natural pigments do not have bitter taste or not.
CN101167539A discloses a method for producing deodorized and concentrated juice of fresh fructus Siraitiae Grosvenorii by crushing, pulping, enzymolysis, ultrafiltration, deodorization, and concentration, wherein the method crushes nutlet, and can directly release bitter substances in the nutlet, and the method does not extract fragrance, and is basically original in flavor, and does not treat energy (sugar) which is relatively high, and most functional substances are removed after the process is finally treated by ultrafiltration membrane,
CN108497248A discloses a method for preparing momordica grosvenori concentrated juice and momordica grosvenori powder, which comprises the steps of low-temperature continuous countercurrent extraction, enzyme preparation addition, enzymolysis, enzyme inactivation, ultrafiltration, decolorization by ion exchange resin, nanofiltration membrane dialysis, and low-temperature vacuum concentration to obtain the decolorized momordica grosvenori concentrated juice. The process pursues decolorization, and the obtained clear and colorless concentrated juice is not subjected to aroma raising and basically belongs to the original taste, the process does not treat energy (saccharides) which are relatively high, and most functional substances are removed after the process is finally treated by an ultrafiltration membrane.
CN110521894A discloses a decolorized concentrated juice with sweet and fragrant flavor of fructus Siraitiae Grosvenorii and its preparation method, which comprises squeezing fresh fruit, adjusting alkali, performing enzymolysis, performing ion exchange column chromatography, and concentrating. The process pursues decolorization, and the obtained clear and colorless concentrated juice is not subjected to aroma raising and basically belongs to the original taste, and the process also does not treat energy (saccharides) which are relatively high.
CN201810320300 discloses a preparation method of fructus momordicae concentrated juice and fructus momordicae powder, and the fructus momordicae concentrated juice is obtained by crushing, juicing, enzymolysis, ultrafiltration, reverse osmosis membrane concentration, activated carbon adsorption, alumina chromatography, nanofiltration and concentration. The process pursues decolorization, clear and colorless concentrated juice is obtained, meanwhile, the process does not carry out an aroma-raising process and basically belongs to original flavor, energy (sugar) is not treated in the process, the energy (sugar) is relatively high, and most functional substances are removed after the process is finally treated by an ultrafiltration membrane.
CN201210207266 discloses a process for preparing a concentrated solution of fresh momordica grosvenori by adopting a membrane separation technology, which is prepared by crushing fresh fruits, leaching, ultra-filtering, and reverse osmosis for step-by-step separation, purification and concentration. The process is not subjected to a fragrance-extracting process, is basically original in taste, is not subjected to energy (saccharides) treatment, is relatively high in energy (saccharides), and is subjected to multi-step membrane treatment, so that most functional substances are removed.
CN1625985 discloses a method for preparing fresh fructus Siraitiae Grosvenorii concentrated juice, which comprises sterilizing with alkali solution, washing, crushing, blending, pulping, grinding, saccharifying and isomerizing reaction, separating solid and liquid, adjusting acid and alkali, filtering, concentrating under reduced pressure, sealing and sterilizing. The process does not process energy (sugars), which is relatively high, and most of the functional substances are removed after the process is processed through a multi-step membrane.
At present, most of traditional concentrated juice basically pursues colorless at one step, other functional substances of the momordica grosvenori are not fully reserved, so that the other functional substances are removed in the process, the original taste is not improved, and energy (sugar) is removed, so that the calorie of the concentrated juice is relatively high, which is contrary to the unique advantage of strong sweetness and low calorie of the momordica grosvenori extract.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects in the prior art and provide the preparation method of the low-energy momordica grosvenori flavor concentrated juice for enhancing color and blending fragrance.
The technical scheme adopted by the invention for solving the technical problems is as follows: a preparation method of a low-energy siraitia grosvenorii flavor concentrated juice for enhancing color and blending fragrance comprises the following steps:
(1) crushing: selecting and crushing the momordica grosvenori which is not mildewed or rotten and has no shell;
(2) leaching: leaching the crushed momordica grosvenori by using warm water, and carrying out solid-liquid separation to obtain a leaching solution;
(3) enzymatic browning: adding an enzyme preparation into the leaching liquor, and carrying out enzymatic browning to obtain enzymatic browning liquor;
(4) enzymolysis: adding protease into the enzymatic browning liquid for enzymolysis to obtain an enzymolysis liquid;
(5) non-enzymatic browning: concentrating the enzymatic hydrolysate, adjusting the pH value to be more than 7, adding zinc hydroxide, and performing non-enzymatic browning to obtain non-enzymatic browning liquid;
(6) and (3) microfiltration: diluting the enzymatic browning liquid, passing through a ceramic membrane, and collecting a permeate;
(7) desalting: adding cation exchange resin into the permeate, stirring for desalting, and taking supernatant;
(8) concentration: and concentrating the supernatant to obtain the finished product.
The fructus momordicae concentrated juice obtained by the invention has low calorie, and the content of saccharides which are easily absorbed by human bodies and generate calories is extremely low. Namely, the total amount of glucose, fructose, galactose, maltose, sucrose and starch in the solid matters is less than or equal to 0.5 wt%; the obtained fructus Siraitiae Grosvenorii concentrated juice is dark brown black thick fluid liquid, has good solubility, and has unique flavor compared with fructus Siraitiae Grosvenorii.
Preferably, in the step (1), the momordica grosvenori is fresh momordica grosvenori or dried momordica grosvenori.
Preferably, in step (1), the crushing treatment of momordica grosvenori is as follows: crushing shell of fructus Siraitiae Grosvenorii, kneading fructus Siraitiae Grosvenorii seed, keeping integrity of fructus Siraitiae Grosvenorii seed, and dispersing the seed without damage.
Crushing the momordica grosvenori, and aiming at facilitating subsequent leaching; meanwhile, the integrity of the momordica grosvenori seeds is kept in the crushing process, so that the bitter taste of the finished product caused by leaching of bitter substances in the seeds is effectively reduced, the momordica grosvenori seeds are not crushed, and the fat dissolution can be effectively inhibited, so that the fat content of the product is directly reduced, and the heat is reduced.
Preferably, in the step (2), the temperature of the warm water is 20-50 ℃ (preferably 25-45 ℃); the leaching times are 2-4 times, each time is 1-2h, the total water mass used for leaching is 3-5 times of the mass of the fructus momordicae, and the stirring is continued in the leaching process.
Preferably, in the step (2), the solid-liquid separation method is one of continuous countercurrent leaching separation, plate-and-frame filter pressing, a three-foot centrifuge and filter cloth bag filtration.
Preferably, in the step (3), the enzyme preparation is a composition of polyphenol oxidase and amylase in a mass ratio of 1: 1-3.
Preferably, in the step (3), the polyphenol oxidase is one or more of monophenol oxidase, bisphenol oxidase and laccase.
Preferably, in the step (3), the amylase is one or more of alpha-amylase, beta-amylase, saccharifying enzyme and isoamylase; the added amylase has the function of degrading starch in the extracting solution into micromolecular oligosaccharide or monosaccharide, so that the later non-enzymatic browning treatment is facilitated.
Preferably, in the step (3), the added mass of the enzyme preparation is 0.5-1 wt% of the solid in the leaching liquor.
Preferably, in step (3), the conditions for enzymatic browning are: aerating the bottom of the extracting solution under the stirring state of 30-60 ℃, wherein the enzymatic browning time is 1-3 h.
Preferably, in step (3), the aeration for enzymatic browning is air or a non-toxic gas containing a high content of oxygen.
Enzymatic browning is a process of catalyzing phenolic substances to form quinones and polymers thereof by using a phenolase under the aerobic condition, wherein oxygen, polyphenol oxidase and substrate phenols are main three conditions of the reaction, and fructus momordicae contains 5-hydroxy maltol, kaempferol, magnolol and other substances, and the polyphenol oxidase is additionally added while oxygen is supplemented, so that the enzymatic browning reaction is facilitated; the most obvious change of enzymatic browning is the formation of dark brown substances, which play a role in color enhancement and are accompanied with the formation of special flavor substances, so that the flavor is more special and rich.
Preferably, in step (4), the protease is one of an endopeptidase or an exopeptidase, more preferably an alkaline exopeptidase; basic exopeptidases are more favorable for the degradation of proteins to amino acids.
Preferably, in the step (4), the protease is added in an amount of 0.5-1 wt% of the solid content of the leaching liquor.
Preferably, in the step (4), the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 2-4 h.
The protease is used for degrading macromolecular proteins in the leaching solution into small peptides and even amino acids, so that non-enzymatic browning at the later stage is facilitated.
Preferably, in the step (5), the concentration is to concentrate the enzymolysis solution to 5-20 brix.
Preferably, in the step (5), the pH value of the enzymolysis liquid is adjusted to be more than 7 and less than or equal to 10, and the mass of the zinc hydroxide is 0.05-0.1 wt% of the solid content of the leaching liquor.
Preferably, in step (5), the conditions for non-enzymatic browning are: stirring and irradiating for 2-5h at 70-100 deg.C with irradiation absorption dose of 0.5-1.5 kGy.
Non-enzymatic browning is a complex reaction mainly using reducing sugar, amino acid and protein, which can directly produce attractive brown or dark brown color and is accompanied with the generation of special flavor substances; the non-enzymatic browning directly takes reducing sugar as a reactant, so that the content of the reducing sugar in the treatment liquid is directly reduced, and further, the energy is reduced; during the non-enzymatic browning process, zinc hydroxide is added under irradiation to contribute to the non-enzymatic browning.
Preferably, in the step (6), the non-enzymatic browning concentrated solution is diluted to 5-10 brix; the aperture of the ceramic membrane is 0.22-0.45 μm; the microfiltration process can remove a large amount of insoluble impurities.
Preferably, in the step (7), the ratio of the volume of the cation exchange resin to the mass of the permeated liquid solid is 0.5 to 1 mL: 1g, wherein the stirring time is 0.5-1 h; filtering the supernatant with filter cloth, and collecting the permeate.
Preferably, in the step (7), the cation exchange resin is a strong acid type ion exchange resin.
Preferably, in step (8), the concentration is to 50-70 brix; the concentration method is one of vacuum concentration, vacuum falling film concentration and vacuum scraper type concentration.
Browning is a relatively common phenomenon existing in food and is divided into enzymatic browning and non-enzymatic browning, wherein most browning is not desirable, but proper browning can directly produce attractive color and luster to generate certain flavor substances and aroma substances, and browning (non-enzymatic) can directly reduce reducing sugar in a substrate so as to reduce energy. The invention adds unique color and flavor which the condensed juice does not have by specific enzymatic browning and non-enzymatic browning reaction; meanwhile, after the protein is subjected to enzymolysis, the process promotes the non-enzymatic browning reaction between reducing sugar and amino acid, directly removes high-calorie sugar and reduces energy. The concentrated juice has attractive color, unique flavor, sweet and sour taste, fine texture and extremely low sugar content, retains most of the original functional components of the momordica grosvenori, and is very suitable for food and health care products and the like which need to be colored, flavored, sweetened and have low energy. The method has extremely important significance in developing the deep-processed product of the momordica grosvenori and expanding the application field of the momordica grosvenori product.
The principle of the method of the invention is as follows: after crushing and leaching fructus momordicae, adding amylase to degrade macromolecular sugar water compounds into oligosaccharides or monosaccharides serving as substrates in non-enzymatic browning, adding polyphenol oxidase to the substrates, and aerating the leaching solution to supplement oxygen to perform enzymatic browning reaction so as to increase the color and unique flavor of the leaching solution; adding protease, adding metal zinc ions after adjusting alkali, accelerating non-enzymatic browning reaction under the acceleration condition of irradiation, further improving the attractive dark brown color and the special flavor of the reaction solution, simultaneously directly reducing the energy in the concentrated juice due to the participation of reducing sugar in the reaction, then removing insoluble impurities by microfiltration through a ceramic membrane after dilution, adding cation exchange resin to adsorb and remove the metal ions, and finally concentrating to obtain the momordica grosvenori concentrated juice which is attractive in color and luster, rich and unique in flavor, reserves a large amount of functional substances and is extremely low in energy.
The method has the following beneficial effects:
(1) the concentrated momordica grosvenori juice obtained by the method is dark black or dark brown thick fluid, has the characteristic that momordica grosvenori does not have special aroma and flavor, and endows food with more attractive color, taste and aroma;
(2) the loss of the water-soluble functional components of the momordica grosvenori in the whole process is small, and most of functional nutritional components are reserved, which is not possessed by other traditional processes due to excessive decolorization treatment or inadvisable functional components, so that a large amount of functional components in the concentrated juice are lost;
(3) the total amount of glucose, fructose, lactose, maltose, sucrose and starch in the product obtained by the invention accounts for less than or equal to 0.5 percent of the total mass of solid matters, and the product meets the consumption trend of low-sugar and low-calorie diet;
(4) the momordica grosvenori condensed juice obtained by the invention has strong aroma and high sweetness, is extremely low in energy, is very suitable to be used as a food additive in food processing of bread, coffee, cola, biscuits, chocolate and the like, can be directly drunk by adding water, and is a food additive or a healthy drink suitable for various people with hyperglycemia, hyperlipidemia, hypertension, will lose weight and the like;
(5) the production process is carried out under mild conditions, the process has strong operability and low cost, does not use toxic and harmful chemical solvents, is safe, green and environment-friendly, has low production cost and wide application range, and is suitable for industrial production.
Detailed Description
The present invention will be further described with reference to the following examples.
The momordica grosvenori used in the embodiment of the invention is purchased from the Hunan Huacheng biological resource GmbH; the enzyme products used in the examples of the present invention were from Hainan Happy Biotechnology, Inc.
The starting materials or chemicals used in the examples of the present invention are, unless otherwise specified, commercially available in a conventional manner.
In the embodiment of the invention, the soluble dietary fiber is measured according to the method of GB/T5009.88-2008 'determination of dietary fiber in food'; measuring fructose, glucose, sucrose, maltose and lactose according to the method of GB 5009.8-2016 (determination of fructose, glucose, sucrose, maltose and lactose in food safety national standard food); measuring starch according to a method of GB/T5009.9-2008 'determination of starch in food'; the mogroside V is determined according to GB188677-2016 food safety national standard food additive mogroside.
The invention scores the smell, color, taste and shape of the product by adopting the food sensory scoring standard, the smell accounts for 20 points, the color accounts for 20 points, the taste accounts for 20 points, the tissue shape accounts for 40 points, the total is 100 points, and the fine scoring rule is as follows:
in the examples of the present invention, "%" means mass% unless otherwise specified.
Example 1
(1) Crushing: selecting 50kg of fresh momordica grosvenori which is not mildewed and rotten and has no broken shell, and crushing by using a screw press, wherein the shell of the momordica grosvenori is crushed, and the seed of the momordica grosvenori is dispersed but not damaged;
(2) leaching: extracting crushed fructus Siraitiae Grosvenorii with 200kg of 40 deg.C warm water for 3 times (each time for 1.5 hr), and centrifuging with three-foot hanging bag to obtain extract containing 8.3kg of solid matter;
(3) enzymatic browning: adding 0.05kg enzyme preparation (bisphenol oxidase: beta-amylase =1: 1) into the leaching solution, performing enzymatic browning at 50 deg.C for 2h, continuously introducing sterilized air, and continuously stirring to obtain enzymatic browning liquid;
(4) enzymolysis: adding 0.06kg of alkaline exopeptidase into the enzymatic browning liquid, and carrying out enzymolysis for 2.5h at 50 ℃ to obtain an enzymolysis liquid;
(5) non-enzymatic browning: concentrating the enzymolysis liquid in vacuum to 15.4 brix; adjusting pH to 8.0 with 25% sodium hydroxide solution, adding 5g zinc hydroxide, dissolving, maintaining temperature at 80 deg.C, stirring and irradiating for non-enzymatic browning reaction for 3 hr with irradiation absorption dose of 1.2kGy to obtain non-enzymatic browning liquid;
(6) and (3) microfiltration: diluting the enzymatic browning liquid to 8brix with water, filtering the enzymatic browning liquid by using a 0.22 mu m ceramic membrane, and collecting a permeate, wherein the permeate contains 7.4kg of solid matters;
(7) desalting: adding 5L cation exchange resin (001 × 7Na) into the permeate, stirring slightly for 0.5 hr, filtering with 200 mesh filter cloth bag, and collecting supernatant;
(8) concentration: concentrating the obtained supernatant to 65brix by using a scraper concentrator to obtain the color-enhanced and fragrance-blended low-energy fructus momordicae flavored concentrated juice with the mass of 11.0kg and the sugar degree of 65 brix.
Through detection, the content of reducing sugar is 0.32 percent of the total mass of the glucose, the fructose, the lactose, the maltose, the sucrose and the starch in the solid; the mass of other functional components in the total solid is respectively as follows: 3.52 percent of total saponins, 8.45 percent of mogrol, 6.90 percent of total flavonoids and 1.83 percent of mogroside.
The obtained fructus Siraitiae Grosvenorii flavored concentrated juice has a result of sensory evaluation of 92.5 points, has dark brown color, nearly dark black color, bright and uniform color, slight lactic acid taste, caramel and fruit fragrance, smooth mouth feel, sour and sweet taste, throat moistening feeling, fine and smooth tissue state, no granules, and high viscosity.
Example 2
(1) Crushing: selecting 100kg of fresh fructus momordicae without mildew and rot or shell breaking, and crushing by using a screw press, wherein the shell of the fructus momordicae is crushed, and the seed of the fructus momordicae is dispersed but not damaged;
(2) leaching: dividing the crushed fructus momordicae into 2 times of leaching with 350kg of warm water at 50 ℃, 2 hours each time, and carrying out plate and frame filter pressing to obtain a leaching solution, wherein the leaching solution contains 16.9kg of solid matters;
(3) enzymatic browning: adding 0.10kg enzyme preparation (monophenol oxidase: isoamylase =1: 1.5) into the leaching solution, performing enzymatic browning at 35 deg.C for 1h, continuously introducing sterilized air, and continuously stirring to obtain enzymatic browning liquid;
(4) enzymolysis: adding 0.10kg of alkaline exopeptidase into the enzymatic browning liquid, and carrying out enzymolysis for 3h at 35 ℃ to obtain an enzymolysis liquid;
(5) non-enzymatic browning: concentrating the enzymolysis liquid in vacuum to 15.2 brix; adjusting pH to 8.2 with 25% sodium hydroxide solution, adding 10g zinc hydroxide, dissolving, maintaining temperature at 85 deg.C, stirring and irradiating for non-enzymatic browning reaction for 3.5 hr with irradiation absorption dose of 1.0kGy to obtain non-enzymatic browning liquid;
(6) and (3) microfiltration: diluting the enzymatic browning liquid to 6brix with water, filtering the solution by a 0.22 mu m ceramic membrane, and collecting a permeate, wherein the permeate contains 15.1kg of solid matters;
(7) desalting: adding 10L cation exchange resin (001 × 7Na) into the permeate, stirring slightly for 0.5 hr, filtering with 200 mesh filter cloth bag, and collecting supernatant;
(8) concentration: concentrating the obtained supernatant to 55brix by using a scraper concentrator to obtain the concentrated juice with the color and fragrance enhanced and low-energy fructus momordicae flavor with the mass of 27.0kg and the sugar degree of 55 brix.
Through detection, the content of reducing sugar is 0.31 percent of the total mass of the glucose, the fructose, the lactose, the maltose, the sucrose and the starch in the solid; the mass of other functional components in the total solid is respectively as follows: 3.49 percent of total saponins, 8.35 percent of mogrol, 6.92 percent of total flavonoids compounds and 1.86 percent of mogroside.
The obtained fructus Siraitiae Grosvenorii flavored concentrated juice has a sensory evaluation of 93, dark brown color, similar to dark black color, bright and uniform color, slight lactic acid taste, caramel and fruit fragrance, smooth mouth feel, sour, sweet and delicious taste, throat moistening feeling, fine and smooth tissue state, no particles, and high viscosity.
Example 3
(1) Crushing: selecting 75kg of fresh fructus momordicae without mildew and rot or shell breaking, and crushing by using a screw press, wherein the shell of the fructus momordicae is crushed, and the seed of the fructus momordicae is dispersed but not damaged;
(2) leaching: leaching the crushed fructus Siraitiae Grosvenorii with 350kg of 25 deg.C warm water for 4 times, each time for 1.2 hr, filtering with filter cloth bag to obtain leaching solution containing solid matter 12.2 kg;
(3) enzymatic browning: adding 0.08kg of enzyme preparation (laccase: beta-amylase =1: 3) into the leaching solution, performing enzymatic browning for 2h at the temperature of 40 ℃, and continuously introducing sterilized air and continuously stirring to obtain enzymatic browning liquid;
(4) enzymolysis: adding 0.09kg of alkaline exopeptidase into the enzymatic browning liquid, and carrying out enzymolysis for 4 hours at the temperature of 40 ℃ to obtain an enzymolysis liquid;
(5) non-enzymatic browning: concentrating the enzymolysis liquid in vacuum to 14.9 brix; adjusting pH to 7.9 with 25% sodium hydroxide solution, adding 10g zinc hydroxide, dissolving, maintaining temperature at 75 deg.C, stirring and irradiating for 4 hr to obtain non-enzymatic brown liquid with irradiation absorption dose of 0.8 kGy;
(6) and (3) microfiltration: diluting the enzymatic browning liquid to 7brix with water, filtering the solution by a 0.22 mu m ceramic membrane, and collecting the permeation solution, wherein the permeation solution contains 10.1kg of solid matters;
(7) desalting: adding 8L cation exchange resin (001 × 7Na) into the permeate, stirring for 1 hr, filtering with 200 mesh filter cloth bag, and collecting supernatant;
(8) concentration: concentrating the obtained supernatant to 60brix by using a scraper concentrator to obtain the concentrated juice with the color and fragrance enhanced and low-energy fructus momordicae flavor, which has the mass of 16.2kg and the sugar degree of 60 brix.
Through detection, the content of reducing sugar is 0.27 percent of the total mass of glucose, fructose, lactose, maltose, sucrose and starch in the solid; the mass of other functional components in the total solid is respectively as follows: 3.68% of total saponins, 8.49% of mogrol, 7.01% of total flavonoids and 1.82% of mogroside.
The obtained fructus Siraitiae Grosvenorii flavored concentrated juice has a sensory rating of 95.5, dark brown color, nearly dark black color, bright and uniform color, slight lactic acid taste, caramel and fruit fragrance, smooth mouth feel, sour and sweet taste, throat moistening feeling, fine and smooth tissue state, no granules, and high viscosity.
Example 4
(1) Crushing: selecting 200kg of fresh momordica grosvenori which is not mildewed and rotted and has no broken shell, and crushing by using a screw press, wherein the shell of the momordica grosvenori is crushed, and the seed of the momordica grosvenori is dispersed but not damaged;
(2) leaching: extracting the crushed fructus Siraitiae Grosvenorii with 1000kg of 45 deg.C warm water for 3 times, each for 1 hr, and centrifuging and filtering with a three-foot hanging bag to obtain extractive solution containing solid 33.5 kg;
(3) enzymatic browning: adding 0.20kg enzyme preparation (bisphenol oxidase: alpha-amylase =1: 2) into the leaching solution, performing enzymatic browning at 45 deg.C for 3h, continuously introducing sterilized air, and continuously stirring to obtain enzymatic browning liquid;
(4) enzymolysis: adding 0.20kg of alkaline exopeptidase into the enzymatic browning liquid, and carrying out enzymolysis for 3.5h at the temperature of 45 ℃ to obtain an enzymolysis liquid;
(5) non-enzymatic browning: concentrating the enzymolysis liquid in vacuum to 16.5 brix; adjusting pH to 8.1 with 25% sodium hydroxide solution, adding 20g zinc hydroxide, dissolving, maintaining temperature at 90 deg.C, stirring and irradiating for non-enzymatic browning reaction for 2.5h with irradiation absorption dose of 1.5kGy to obtain non-enzymatic browning liquid;
(6) and (3) microfiltration: diluting the enzymatic brown liquid with water to 10brix, passing through a 0.22 mu m ceramic membrane, and collecting a permeate, wherein the permeate contains 30.4kg of solid matters;
(7) desalting: adding 20L cation exchange resin (001 × 7Na) into the permeate, stirring for 1 hr, filtering with 200 mesh filter cloth bag, and collecting supernatant;
(8) concentration: concentrating the obtained supernatant to 70brix by using a scraper concentrator to obtain the color-enhanced and fragrance-blended low-energy fructus momordicae flavor concentrated juice with the mass of 43.2kg and the sugar degree of 70 brix.
Through detection, the content of reducing sugar is 0.39% of the total mass of glucose, fructose, lactose, maltose, sucrose and starch in the solid; the mass of other functional components in the total solid is respectively as follows: 3.54 percent of total saponins, 8.72 percent of mogrol, 6.81 percent of total flavonoids and 1.76 percent of mogroside.
The obtained fructus Siraitiae Grosvenorii flavored concentrated juice has a result sensory evaluation of 91, and has dark brown color, similar to dark black color, bright and uniform color, slight lactic acid taste, caramel and fruit fragrance, smooth mouth feel, sour and sweet taste, throat moistening feeling, fine and smooth tissue state, no particles, and high viscosity.
Claims (10)
1. A preparation method of a low-energy siraitia grosvenorii flavor concentrated juice for enhancing color and blending fragrance is characterized by comprising the following steps:
(1) crushing: selecting and crushing the momordica grosvenori which is not mildewed or rotten and has no shell;
(2) leaching: leaching the crushed momordica grosvenori by using warm water, and carrying out solid-liquid separation to obtain a leaching solution;
(3) enzymatic browning: adding an enzyme preparation into the leaching liquor, and carrying out enzymatic browning to obtain enzymatic browning liquor;
(4) enzymolysis: adding protease into the enzymatic browning liquid for enzymolysis to obtain an enzymolysis liquid;
(5) non-enzymatic browning: concentrating the enzymatic hydrolysate, adjusting the pH value to be more than 7, adding zinc hydroxide, and performing non-enzymatic browning to obtain non-enzymatic browning liquid;
(6) and (3) microfiltration: diluting the enzymatic browning liquid, passing through a ceramic membrane, and collecting a permeate;
(7) desalting: adding cation exchange resin into the permeate, stirring for desalting, and taking supernatant;
(8) concentration: and concentrating the supernatant to obtain the finished product.
2. The method of claim 1, wherein in step (1), the Lo Han Guo is fresh Lo Han Guo or dried Lo Han Guo; the crushing treatment of the momordica grosvenori comprises the following steps: crushing shell of fructus Siraitiae Grosvenorii, kneading fructus Siraitiae Grosvenorii seed, keeping integrity of fructus Siraitiae Grosvenorii seed, and dispersing the seed without damage.
3. The method for preparing the low-energy Lo Han Guo flavor concentrate for enhancing color and flavor according to claim 1 or 2, wherein in the step (2), the temperature of the warm water is 20-50 ℃; leaching for 2-4 times, wherein each time is 1-2h, the total water mass for leaching is 3-5 times of fructus Siraitiae Grosvenorii, and stirring is continued during leaching; the solid-liquid separation method is one of continuous countercurrent leaching separation, plate-frame filter pressing, a three-foot centrifuge and filter cloth bag filtration.
4. The method for preparing the low-energy siraitia grosvenorii flavor concentrate juice with enhanced color and flavor according to any one of claims 1 to 3, wherein in the step (3), the enzyme preparation is a composition of polyphenol oxidase and amylase in a mass ratio of 1: 1-3; the adding mass of the enzyme preparation is 0.5-1 wt% of the solid in the leaching liquor; the polyphenol oxidase is one or more than two of monophenol oxidase, bisphenol oxidase and laccase; the amylase is one or more than two of alpha-amylase, beta-amylase, saccharifying enzyme and isoamylase.
5. The method for preparing the low-energy siraitia grosvenorii flavor concentrated juice with enhanced color and flavor according to any one of claims 1 to 4, wherein in the step (3), the enzymatic browning conditions are as follows: aerating the bottom of the extracting solution under the stirring state of 30-60 ℃, wherein the enzymatic browning time is 1-3 h; the aeration for enzymatic browning is air or a non-toxic gas containing a high content of oxygen.
6. The method for preparing the low-energy momordica grosvenori flavor concentrate according to any one of claims 1 to 5, wherein in the step (4), the protease is one of endopeptidase or exopeptidase, more preferably alkaline exopeptidase; the adding mass of the protease is 0.5-1 wt% of the solid content of the leaching liquor; the temperature of the enzymolysis is 40-60 ℃, and the time of the enzymolysis is 2-4 h.
7. The method for preparing the low-energy siraitia grosvenorii flavor concentrated juice with enhanced color and fragrance according to any one of claims 1 to 6, wherein in the step (5), the concentration is to concentrate the enzymolysis liquid to 5-20 brix; adjusting the pH value of the enzymolysis liquid to be more than 7 and less than or equal to 10, wherein the mass of the zinc hydroxide is 0.05-0.1 wt% of the solid content of the leaching liquor; the conditions for non-enzymatic browning are: stirring and irradiating for 2-5h at 70-100 deg.C with irradiation absorption dose of 0.5-1.5 kGy.
8. The method for preparing the color and flavor enhanced low-energy momordica grosvenori flavor concentrated juice according to any one of claims 1 to 7, wherein in the step (6), the concentrated solution without enzymatic browning is diluted to 5 to 10 brix; the aperture of the ceramic membrane is 0.22-0.45 μm.
9. The method for preparing a low-energy Lo Han Guo flavor concentrate with enhanced color and flavor according to any one of claims 1 to 8, wherein in step (7), the ratio of the volume of the cation exchange resin to the mass of the permeate solid is 0.5 to 1 mL: 1g, wherein the stirring time is 0.5-1 h; filtering the supernatant with filter cloth, and collecting the permeate; the cation exchange resin is strong acid type ion exchange resin.
10. The method for preparing the low-energy siraitia grosvenorii flavor concentrated juice with enhanced color and fragrance effects according to any one of claims 1 to 9, wherein in the step (8), the concentration is 50 to 70 brix; the concentration method is one of vacuum concentration, vacuum falling film concentration and vacuum scraper type concentration.
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| CN104188006A (en) * | 2014-07-04 | 2014-12-10 | 吉林农业大学 | Buckwheat extract, method for suppressing browning of fruit juice, and method for preparing apple juice |
| CN107397103A (en) * | 2017-08-25 | 2017-11-28 | 湖南华诚生物资源股份有限公司 | A kind of preparation method of Momordica grosvenori decolouring flavor inspissated juice |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104188006A (en) * | 2014-07-04 | 2014-12-10 | 吉林农业大学 | Buckwheat extract, method for suppressing browning of fruit juice, and method for preparing apple juice |
| CN107397103A (en) * | 2017-08-25 | 2017-11-28 | 湖南华诚生物资源股份有限公司 | A kind of preparation method of Momordica grosvenori decolouring flavor inspissated juice |
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