CN111955628A - Preparation method of concentrated fruit juice - Google Patents
Preparation method of concentrated fruit juice Download PDFInfo
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- CN111955628A CN111955628A CN202010892893.0A CN202010892893A CN111955628A CN 111955628 A CN111955628 A CN 111955628A CN 202010892893 A CN202010892893 A CN 202010892893A CN 111955628 A CN111955628 A CN 111955628A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000015203 fruit juice Nutrition 0.000 title abstract description 34
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 74
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 54
- 238000000034 method Methods 0.000 claims abstract description 22
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 18
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 18
- 238000004537 pulping Methods 0.000 claims abstract description 15
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 14
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 239000007864 aqueous solution Substances 0.000 claims abstract description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 45
- 238000003756 stirring Methods 0.000 claims description 31
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 30
- 229920001661 Chitosan Polymers 0.000 claims description 26
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 239000000243 solution Substances 0.000 claims description 18
- 239000003112 inhibitor Substances 0.000 claims description 17
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 235000015165 citric acid Nutrition 0.000 claims description 15
- 238000000108 ultra-filtration Methods 0.000 claims description 15
- 230000009849 deactivation Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 11
- 235000010323 ascorbic acid Nutrition 0.000 claims description 11
- 239000011668 ascorbic acid Substances 0.000 claims description 11
- 229960005070 ascorbic acid Drugs 0.000 claims description 11
- 238000005119 centrifugation Methods 0.000 claims description 9
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 8
- 239000002131 composite material Substances 0.000 claims description 8
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 235000021022 fresh fruits Nutrition 0.000 claims description 7
- 239000012528 membrane Substances 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 4
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 2
- 238000007254 oxidation reaction Methods 0.000 claims description 2
- 239000011148 porous material Substances 0.000 claims 1
- 238000002834 transmittance Methods 0.000 abstract description 9
- 239000012535 impurity Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000002386 leaching Methods 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 9
- 238000000605 extraction Methods 0.000 description 9
- 241000219094 Vitaceae Species 0.000 description 8
- 150000001875 compounds Chemical class 0.000 description 8
- 235000021021 grapes Nutrition 0.000 description 8
- 235000008100 Ginkgo biloba Nutrition 0.000 description 7
- 235000011201 Ginkgo Nutrition 0.000 description 6
- 241000218628 Ginkgo Species 0.000 description 6
- 239000004744 fabric Substances 0.000 description 5
- 230000002829 reductive effect Effects 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000010009 beating Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 244000183278 Nephelium litchi Species 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020418 red date juice Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000194101 Ginkgo biloba Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 241001593968 Vitis palmata Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000008395 clarifying agent Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000021562 grape concentrated juice Nutrition 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000003313 weakening effect Effects 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/10—Concentrating or drying of juices by heating or contact with dry gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Water Supply & Treatment (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of fruit processing, in particular to a preparation method of concentrated fruit juice. The invention provides a preparation method of concentrated fruit juice, which comprises the following steps: removing impurities in the fruits to obtain pulp, and soaking the pulp by using a sodium hypochlorite aqueous solution to obtain disinfected pulp; pulping the disinfected pulp to obtain pulp; adding pectinase into the fruit pulp for enzymolysis; clarifying the fruit pulp subjected to enzymolysis to obtain clarified juice; filtering the clarified juice to obtain juice, and concentrating the juice to obtain concentrated juice. The fruit juice prepared by the preparation method has high light transmittance up to 96.67 percent, and the finished product has bright color and pleasant flavor and is deeply favored by people. Meanwhile, the method also has the advantage of high leaching rate, wherein the leaching rate is 69.94%.
Description
Technical Field
The invention relates to the field of fruit processing, in particular to a preparation method of concentrated fruit juice.
Background
The existing preparation method of the fruit and vegetable concentrated juice does not carry out research and optimization on the processing technology of the easily oxidized fruit concentrated juice such as the seedless white grape fresh fruit. The fresh seedless white grapes are rich in saccharides and phenolic substances, have special flavor and are popular with people. But also has the defect that the prior processing technology is easy to cause browning reaction to cause unattractive fruit juice.
Disclosure of Invention
In order to solve the above problems, the present invention provides a method for preparing concentrated juice. The concentrated fruit juice provided by the invention has the advantage of bright finished product, and also has the advantage of improving the extraction amount of the fruit juice from fresh fruits.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention provides a preparation method of concentrated fruit juice, which comprises the following steps:
soaking and sterilizing the pulp to obtain sterilized pulp;
pulping the sterilized pulp to obtain pulp, and adding a compound browning inhibitor into the sterilized pulp during pulping, wherein the compound browning inhibitor comprises reducing ascorbic acid, citric acid and disodium ethylene diamine tetraacetate;
adding pectinase into the fruit pulp for enzymolysis; clarifying the fruit pulp subjected to enzymolysis to obtain clarified juice;
filtering the clarified juice to obtain juice, wherein the filtering method comprises ultrafiltering the clarified juice;
concentrating the juice to obtain concentrated juice, wherein the content of soluble solids in the concentrated juice is 50-60 Brix.
Preferably, the source of pulp comprises fresh fruit; the fresh fruit comprises fruit that is susceptible to oxidation.
Preferably, the soaking disinfection is carried out by using a sodium hypochlorite aqueous solution with the mass percentage of sodium hypochlorite of 0.02-0.05%; the soaking and disinfecting time is 5-15 min.
Preferably, the addition amount of the reducing ascorbic acid is 0.07-0.1% of the mass of the disinfected pulp, the addition amount of the citric acid is 0.1-0.2% of the mass of the disinfected pulp, and the addition amount of the disodium ethylene diamine tetraacetate is 0.02-0.04% of the mass of the disinfected pulp.
Preferably, the enzyme activity of the pectinase is 300-500U/g, the dosage of the pectinase is 0.02-0.06% of the pulp mass, the enzymolysis temperature is 40-55 ℃, the pH value of the enzymolysis is 2-5, and the enzymolysis time is 2-3 h; the enzymolysis process is accompanied by first stirring, and the rotating speed of the first stirring is 30-60 r/min.
Preferably, enzyme deactivation is further performed after the enzymolysis treatment, wherein the temperature of enzyme deactivation is 95-100 ℃, and the time of enzyme deactivation is 3-6 min.
Preferably, the clarification operation comprises the following steps: adding a chitosan solution into the fruit pulp subjected to enzymolysis, then carrying out second stirring, and after the second stirring is finished, sequentially carrying out standing and centrifugation to obtain supernatant fluid to obtain clarified juice; the volume ratio of the chitosan solution to the fruit pulp subjected to enzymolysis is (0.4-0.8) to 20; the temperature of the second stirring is 30-40 ℃, the time of the second stirring is 40-60 min, and the rotating speed of the second stirring is 30-60 r/min; the placing time is 2-3 h, and the placing temperature is 20-30 ℃; the rotating speed of the centrifugation is 6000-8000 r/min, and the time of the centrifugation is 15-30 min.
Preferably, the ultrafiltration pressure is 0.1-0.2 MPa, the ultrafiltration membrane aperture is 0.05-0.1 μm, and the ultrafiltration temperature is 20-25 ℃.
Preferably, the vacuum degree of the concentration is 0.05-0.1 MPa, the rotating speed of the concentration is 120r/min, and the temperature of the concentration is 60-70 ℃.
Preferably, the concentration process further comprises sterilization treatment, wherein the sterilization temperature is 130-150 ℃, and the sterilization time is 10-15 s.
The invention provides a preparation method of concentrated fruit juice, which comprises the following steps: soaking and sterilizing the pulp to obtain sterilized pulp; pulping the sterilized pulp to obtain pulp, and adding a compound browning inhibitor into the sterilized pulp during pulping, wherein the compound browning inhibitor comprises reducing ascorbic acid, citric acid and disodium ethylene diamine tetraacetate; adding pectinase into the fruit pulp for enzymolysis; clarifying the fruit pulp subjected to enzymolysis to obtain clarified juice; filtering the clarified juice to obtain juice, wherein the filtering method comprises ultrafiltering the clarified juice; concentrating the juice to obtain concentrated juice, wherein the content of soluble solids in the concentrated juice is 50-60 Brix. The compound browning inhibitor is added to effectively improve the light transmittance of the fruit juice, and the extraction rate of the fruit juice can be improved by using the pectinase. The fruit juice prepared by the preparation method provided by the invention has obviously improved light transmittance and extraction rate, and the application example shows that the light transmittance of the fruit juice prepared by the preparation method provided by the invention is as high as 96.67%, the finished product has bright color and luster, the flavor is very popular with people, and the extraction rate is 69.94%.
Detailed Description
The invention provides a preparation method of concentrated fruit juice, which comprises the following steps:
soaking and sterilizing the pulp to obtain sterilized pulp;
pulping the sterilized pulp to obtain pulp, and adding a composite browning inhibitor into the sterilized pulp during pulping; the composite browning inhibitor comprises reducing ascorbic acid, citric acid and disodium ethylene diamine tetraacetate;
adding pectinase into the fruit pulp for enzymolysis, and clarifying the fruit pulp subjected to enzymolysis to obtain clarified juice;
filtering the clarified juice to obtain juice, wherein the filtering method comprises ultrafiltering the clarified juice;
concentrating the juice to obtain concentrated juice, wherein the content of soluble solids in the concentrated juice is 50-60 Brix. The fruit juice prepared by the preparation method has high light transmittance, the finished product has bright color and luster, and the flavor is very popular with people.
The invention preferably performs fruit edulcoration before disinfecting the fruit pulp, wherein the fruit edulcoration comprises removing impurities in the fruit to obtain the fruit pulp. In the present invention, the impurities include rotten fruits, deteriorated fruits and fruits with plant diseases and insect pests, the fruits preferably include fresh fruits, further preferably include fruits easy to oxidize, and in particular, the fruits used in the embodiment of the present invention are seedless white grapes. In the present invention, the fruits are preferably selected to be intact, without rotting, deteriorating and diseases when the impurities in the fruits are removed.
According to the method, a sodium hypochlorite aqueous solution with the mass percentage of 0.02% -0.05% is preferably used, the mass percentage of sodium hypochlorite is further preferably 0.02%, the pulp is soaked and disinfected to obtain disinfected pulp, and the soaking time of the sodium hypochlorite aqueous solution is preferably 5-15 min, and is further preferably 15 min. In the invention, after the disinfection, the disinfected pulp is washed by clean water for one time, and then is pulped after moisture is drained.
The method comprises the steps of pulping the sterilized pulp to obtain pulp, and adding a composite browning inhibitor into the sterilized pulp during pulping, wherein the composite browning inhibitor comprises reducing ascorbic acid, citric acid and disodium ethylene diamine tetraacetate. In the present invention, the addition amount of the reducing ascorbic acid is preferably 0.07% to 0.1%, more preferably 0.1% of the mass of the sterilized pulp, the addition amount of the citric acid is preferably 0.1% to 0.2%, more preferably 0.1% of the mass of the sterilized pulp, and the addition amount of the disodium ethylenediaminetetraacetate is preferably 0.02% to 0.04%, more preferably 0.04% of the mass of the sterilized pulp. In the invention, the beating time is preferably 15-30 s, and the power of a beating machine used for beating is preferably 250W. The composite browning inhibitor is added into the pulp during pulping, so that the effects of weakening and inhibiting the browning reaction can be obtained, the appearance and the quality of the finally prepared juice can be effectively improved, and the value of the juice can be improved. Meanwhile, compared with a single browning inhibitor, the composite browning inhibitor used in the invention can obviously improve the browning inhibition effect.
According to the invention, pectinase is added into fruit pulp for enzymolysis treatment, the enzyme activity of the pectinase is 300-500U/g, the dosage of the pectinase is 0.02-0.06 percent of the mass of the fruit pulp, the preferred preference is 0.03 percent, the enzymolysis temperature is preferably 40-55 ℃, the preferred preference is 40 ℃, the enzymolysis pH value is preferably 2-5, the preferred preference is 3, the enzymolysis time is preferably 2-3 h, and the preferred preference is 2 h; the enzymolysis process is accompanied by first stirring, and the rotating speed of the first stirring is preferably 30-60 r/min. In the present invention, the method for adjusting the pH of the fruit pulp preferably uses citric acid for adjustment; and preferably performing enzyme deactivation treatment after the enzymolysis treatment, wherein the temperature of the enzyme deactivation is preferably 95-100 ℃, the time of the enzyme deactivation is preferably 3-6 min, and preferably performing filter cloth filtration after the enzyme deactivation treatment is finished, wherein the mesh number of the filter cloth is preferably 30-500 meshes, and more preferably 300 meshes. According to the invention, pectinase is added into the obtained fruit pulp to carry out enzymolysis on the cell walls of fruit pulp, so that the release of the contents of fruit cells is promoted, and the extraction rate of fruit juice can be effectively improved.
The invention carries out clarification operation on the fruit pulp after enzymolysis to obtain clarified juice; the clarified juice is filtered to obtain the juice, said filtering method comprising ultrafiltration of the clarified juice, in the present invention, said clarification operation preferably comprising the following steps: adding a chitosan solution into the fruit pulp subjected to enzymolysis, then carrying out second stirring, and after the second stirring is finished, sequentially carrying out standing and centrifugation to obtain supernatant fluid to obtain clarified juice; the volume ratio of the chitosan solution to the fruit pulp subjected to enzymolysis is preferably (0.4-0.8) to 20, and more preferably 0.6 to 20; the second stirring temperature is preferably 30-40 ℃, the second stirring time is preferably 40-60 min, and the second stirring rotation speed is preferably 30-60 r/min; the preferred time of the placing is 2-3 h, and the preferred temperature of the placing is 20-30 ℃; the rotation speed of the centrifugation is preferably 6000-8000 r/min, and the time of the centrifugation is preferably 15-30 min; the molecule of chitosan in the chitosan solution is preferably 100000, and the preparation method of the chitosan solution is preferably as follows: weighing 1-2 g of chitosan, placing the chitosan into a mixed solution of 50-100 mL of water and 1-2 mL of pure acetic acid, adding water to 100-200 mL in an environment at 80-90 ℃, keeping the temperature of 80-90 ℃ in a water bath for 30-40 min, and stirring until the chitosan is completely dissolved to obtain a chitosan solution; the pressure of the ultrafiltration is preferably 0.1-0.2 MPa, more preferably 0.14MPa, the aperture of the ultrafiltration membrane is preferably 0.05-0.1 μm, more preferably 0.08 μm, and the temperature of the ultrafiltration is preferably 20-25 ℃, more preferably 23 ℃. The invention uses the ultrafiltration device to filter the fruit juice, so that water, inorganic salt and micromolecular organic matters contained in the fruit juice can permeate through the ultrafiltration device, and macromolecular substances such as suspended matters, colloids and microorganisms in the fruit juice can be intercepted, thereby achieving the aim of purifying the fruit juice. The invention uses the chitosan with large molecular weight as the clarifying agent, and can effectively improve the clarity of the finally obtained juice.
The concentrated fruit juice is obtained by concentrating the fruit juice, the content of soluble solids in the concentrated fruit juice is 50-60 Brix, more preferably 50Brix, the vacuum degree of concentration is preferably 0.05-0.1 MPa, the rotation speed of concentration is preferably 120r/min, the temperature of concentration is preferably 60-70 ℃, more preferably 65 ℃, the concentrated fruit juice further preferably comprises sterilization treatment after concentration, the temperature of sterilization is preferably 130-150 ℃, more preferably 140 ℃, and the time of sterilization is preferably 10-15 s, more preferably 12 s. The fruit juice is concentrated in vacuum, so that the excessive water in the fruit juice can be removed, the packaging volume and the storage and transportation cost are reduced, the concentrated juice can maintain a high sugar-acid ratio, the propagation of pathogenic microorganisms is inhibited, and the quality of products in the storage, transportation and selling processes is ensured.
To further illustrate the present invention, the following examples are provided to describe the preparation of a concentrated juice according to the present invention in detail, but they should not be construed as limiting the scope of the present invention.
Example 1
Taking a proper amount of seedless white grapes, removing impurities in the seedless white grapes to obtain pulp, and soaking the pulp for 15min by using a sodium hypochlorite aqueous solution with the mass percentage of 0.02% of sodium hypochlorite to obtain disinfected pulp;
adding compound browning inhibitor (0.1% of reductive ascorbic acid, 0.1% of citric acid and 0.04% of disodium edetate) into the sterilized pulp, and pulping for 20s to obtain pulp;
adding pectinase with the enzyme activity of 300U/g and the weight of 0.03 percent of the fruit pulp into the fruit pulp with the pH value adjusted to 3 by citric acid for enzymolysis treatment (treatment at 40 ℃ for 2h accompanied by stirring at the rotating speed of 50 r/min), and after the enzymolysis treatment is finished, sequentially performing enzyme deactivation (treatment at 95-100 ℃ for 4min) and filter cloth (300 meshes) filtration treatment to obtain the fruit pulp subjected to enzymolysis;
adding a chitosan solution (weighing 1g of 100000 molecular weight chitosan, adding 50mL of water and 1mL of acetic acid, dissolving at 90 ℃, adding water to 100mL, carrying out constant-temperature water bath at 90 ℃ for 30min, adding the chitosan solution according to the amount of 0.6mL of chitosan solution added into each 20mL of the fruit pulp subjected to enzymolysis), stirring for 60min at the rotating speed of 50r/min at 40 ℃, and after stirring, sequentially standing (20-30 ℃, standing for 2h) and centrifuging (8000r/min, centrifuging for 20min) to obtain clear juice;
ultrafiltering the clarified juice (pressure 0.14MPa, filter membrane aperture 0.08 μm, ultrafiltration temperature 20-25 deg.C) to obtain fruit juice;
concentrating the juice (vacuum degree of 0.1MPa, rotation speed of 120r/min, temperature of 60-70 deg.C) and sterilizing (temperature of 130-150 deg.C, heating for 12s) to obtain concentrated juice with soluble solid content of 50 Brix.
Example 2
Taking a proper amount of seedless white grapes, removing impurities in the seedless white grapes to obtain pulp, and soaking the pulp for 15min by using a sodium hypochlorite aqueous solution with the mass percentage of 0.02% of sodium hypochlorite to obtain disinfected pulp;
adding compound browning inhibitor (0.07% of reductive ascorbic acid, 0.1% of citric acid and 0.03% of disodium edetate) into the sterilized pulp, and pulping for 20s to obtain pulp;
adding pectinase with the enzyme activity of 300U/g and the weight of 0.04 percent of the fruit pulp into the fruit pulp with the pH value adjusted to 2 by citric acid for enzymolysis treatment (treatment at 50 ℃ for 2.5h accompanied by stirring at the rotating speed of 50 r/min), and after the enzymolysis treatment is finished, sequentially performing enzyme deactivation (treatment at 95-100 ℃ for 6min) and filter cloth (300 meshes) filtration treatment to obtain the fruit pulp subjected to enzymolysis;
adding a chitosan solution (weighing 1g of 100000 molecular weight chitosan, adding 50mL of water and 1mL of acetic acid, dissolving at 90 ℃, adding water to 100mL, carrying out constant-temperature water bath at 90 ℃ for 30min, adding the chitosan solution according to the amount of 0.4mL of chitosan solution added into each 20mL of fruit pulp subjected to enzymolysis), stirring for 60min at the rotating speed of 60r/min at the temperature of 30 ℃, and after stirring, sequentially standing (20-30 ℃, standing for 3h) and centrifuging (7000r/min, centrifuging for 30min) to obtain clear juice;
ultrafiltering the clarified juice (pressure 0.15MPa, filter membrane aperture 0.08 μm, ultrafiltration temperature 20-25 deg.C) to obtain fruit juice;
concentrating the juice (vacuum degree of 0.05MPa, rotation speed of 120r/min, temperature of 60-70 deg.C) and sterilizing (temperature of 130-150 deg.C, heating for 12s) to obtain concentrated juice with soluble solid content of 50 Brix.
Example 3
Taking a proper amount of seedless white grapes, removing impurities in the seedless white grapes to obtain pulp, and soaking the pulp for 15min by using a sodium hypochlorite aqueous solution with the mass percentage of 0.02% of sodium hypochlorite to obtain disinfected pulp;
adding compound browning inhibitor (0.08% of reductive ascorbic acid, 0.2% of citric acid and 0.03% of disodium edetate) into the sterilized pulp, and pulping for 20s to obtain pulp;
adding pectinase with the enzyme activity of 300U/g and the weight of 0.06% of the fruit pulp mass into the fruit pulp with the pH value adjusted to 4 by citric acid for enzymolysis treatment (treatment at 55 ℃ for 3h accompanied by stirring at the rotating speed of 50 r/min), and after the enzymolysis treatment is finished, sequentially performing enzyme deactivation (treatment at 95-100 ℃ for 6min) and filter cloth (300 meshes) filtration treatment to obtain the fruit pulp subjected to enzymolysis;
adding a chitosan solution (weighing 1g of 100000 molecular weight chitosan, adding 50mL of water and 1mL of acetic acid, dissolving at 90 ℃, adding water to 100mL, carrying out constant-temperature water bath at 90 ℃ for 30min, adding the chitosan solution according to the amount of 0.8mL of chitosan solution added into each 20mL of the fruit pulp subjected to enzymolysis), stirring for 40min at the rotating speed of 50r/min at the temperature of 40 ℃, and after stirring, sequentially standing (20-30 ℃, standing for 2h) and centrifuging (8000r/min, centrifuging for 30min) to obtain clear juice;
ultrafiltering the clarified juice (pressure 0.2MPa, filter membrane aperture 0.1 μm, ultrafiltration temperature 20-25 deg.C) to obtain fruit juice;
concentrating the juice (vacuum degree of 0.1MPa, rotation speed of 120r/min, temperature of 60-70 deg.C) and sterilizing (temperature of 130-150 deg.C, heating for 12s) to obtain concentrated juice with soluble solid content of 50 Brix.
Comparative example 1
Wangzhi and the like take Xinjiang red dates as raw materials, and carry out enzymolysis by using pectinase to prepare the Xinjiang red date juice.
Comparative example 2
Some Sunzhi and others take Xinjiang Cabernet Sauvignon as a material, and adopt methods such as membrane filtration, freeze concentration and the like to prepare Cabernet Sauvignon concentrated juice.
Comparative example 3
A certain Halihabai uses the red grape as raw material and uses membrane filtration and vacuum concentration to prepare concentrated juice.
Comparative example 4
A certain Wangzou uses a vacuum concentration method to prepare litchi concentrated juice.
Application example 1
The concentrated seedless ginkgo juice provided in example 1 was subjected to detection and statistics of various data, and the results were as follows:
the concentrated juice of ginkgo seeds without seeds provided in example 1 has an extraction rate of 69.94%, a light transmittance of 96.67%, a vitamin C content of 16.52mg/100g, a total acid content of 5.84mg/100mL, and a total phenol content of 75.21. mu.g/mL.
Application example 2
The concentrated juice of ginkgo biloba seeds provided in example 1 was compared to comparative examples 1 to 4.
Wherein, the extraction rate of the Xinjiang red date juice provided by the comparative example 1 is 65.32 percent, which is lower than the extraction rate of the condensed seedless ginkgo juice in the example 1.
Wherein, the light transmittance of the cabernet sauvignon grape concentrated juice provided by the comparative example 2 is only 90 percent, which is lower than that of the condensed seedless ginkgo juice in the example 1.
Wherein, the light transmittance of the concentrated juice provided by the comparative example 3 is only 94.5%, which is lower than that of the concentrated juice of the non-seed ginkgo in the example 1.
Wherein, in the litchi concentrated juice provided in comparative example 4, the content of vitamin C is lower than that of the vitamin C in example 1 at the same temperature.
Meanwhile, the operation process of the concentrated juice provided by the invention is simplified, the production practice is easy, and the production cost can be effectively reduced. The concentrated semen-free ginkgo juice provided by the invention also has the fragrance of semen-free white and is pleasant in taste.
Therefore, the preparation method of the concentrated fruit juice provided by the invention can improve the extraction rate and the light transmittance of the concentrated fruit juice, reduce the loss of vitamin C, total acid and total phenol to the maximum extent, and effectively prevent the browning reaction of the concentrated fruit juice in the preparation process.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A method of making a concentrated juice, comprising the steps of:
soaking and sterilizing the pulp to obtain sterilized pulp;
pulping the sterilized pulp to obtain pulp, and adding a composite browning inhibitor into the sterilized pulp during pulping; the composite browning inhibitor comprises reducing ascorbic acid, citric acid and disodium ethylene diamine tetraacetate;
adding pectinase into the fruit pulp for enzymolysis, and clarifying the fruit pulp subjected to enzymolysis to obtain clarified juice;
filtering the clarified juice to obtain juice, wherein the filtering method comprises ultrafiltering the clarified juice;
concentrating the juice to obtain concentrated juice, wherein the content of soluble solids in the concentrated juice is 50-60 Brix.
2. The method of claim 1, wherein the source of pulp comprises fresh fruit; the fresh fruit comprises fruit that is susceptible to oxidation.
3. The preparation method according to claim 1, wherein the soaking disinfection is carried out by using a sodium hypochlorite aqueous solution with the mass percentage of sodium hypochlorite of 0.02-0.05%; the soaking and disinfecting time is 5-15 min.
4. The method according to claim 1, wherein the addition amount of the reducing ascorbic acid is 0.07 to 0.1% by mass of the sterilized pulp, the addition amount of the citric acid is 0.1 to 0.2% by mass of the sterilized pulp, and the addition amount of disodium ethylenediaminetetraacetate is 0.02 to 0.04% by mass of the sterilized pulp.
5. The preparation method according to claim 1, wherein the enzyme activity of the pectinase is 300-500U/g, and the amount of the pectinase is 0.02-0.06% of the mass of the pulp; the temperature of the enzymolysis is 40-55 ℃, the pH value of the enzymolysis is 2-5, and the time of the enzymolysis is 2-3 h; the enzymolysis process is accompanied by first stirring, and the rotating speed of the first stirring is 30-60 r/min.
6. The preparation method according to claim 1, wherein the enzymolysis further comprises enzyme deactivation, the temperature of the enzyme deactivation is 95-100 ℃, and the time of the enzyme deactivation is 3-6 min.
7. The method according to claim 1, characterized in that said clarification operation comprises the following steps: adding a chitosan solution into the fruit pulp subjected to enzymolysis, then carrying out second stirring, and after the second stirring is finished, sequentially carrying out standing and centrifugation to obtain supernatant fluid to obtain clarified juice; the volume ratio of the chitosan solution to the fruit pulp subjected to enzymolysis is (0.4-0.8) to 20; the temperature of the second stirring is 30-40 ℃, the time of the second stirring is 40-60 min, and the rotating speed of the second stirring is 30-60 r/min; the placing time is 2-3 h, and the placing temperature is 20-30 ℃; the rotating speed of the centrifugation is 6000-8000 r/min, and the time of the centrifugation is 15-30 min.
8. The method according to claim 1, wherein the pressure of the ultrafiltration is 0.1 to 0.2MPa, the pore diameter of the ultrafiltration membrane is 0.05 to 0.1 μm, and the temperature of the ultrafiltration is 20 to 25 ℃.
9. The preparation method according to claim 1, wherein the vacuum degree of the concentration is 0.05 to 0.1MPa, the rotation speed of the concentration is 120r/min, and the temperature of the concentration is 60 to 70 ℃.
10. The preparation method according to claim 1, further comprising a sterilization treatment after the concentration, wherein the sterilization temperature is 130 to 150 ℃, and the sterilization time is 10 to 15 seconds.
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