CN113170847A - Lotus root juice ultrasonic-assisted enzymolysis preparation method capable of improving juice yield - Google Patents
Lotus root juice ultrasonic-assisted enzymolysis preparation method capable of improving juice yield Download PDFInfo
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- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 107
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 107
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 12
- 108010093305 exopolygalacturonase Proteins 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000004537 pulping Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 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 48
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000004382 Amylase Substances 0.000 claims description 12
- 108010065511 Amylases Proteins 0.000 claims description 12
- 102000013142 Amylases Human genes 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 235000019418 amylase Nutrition 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 206010033546 Pallor Diseases 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 229940088598 enzyme Drugs 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000001913 cellulose Substances 0.000 abstract description 5
- 229920002678 cellulose Polymers 0.000 abstract description 5
- 239000001814 pectin Substances 0.000 abstract description 4
- 235000010987 pectin Nutrition 0.000 abstract description 4
- 229920001277 pectin Polymers 0.000 abstract description 4
- 238000001556 precipitation Methods 0.000 abstract description 3
- 238000002604 ultrasonography Methods 0.000 description 14
- 238000009210 therapy by ultrasound Methods 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 235000010980 cellulose Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000209477 Nymphaeaceae Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
Images
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
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to the technical field of lotus root processing, and provides a lotus root juice ultrasonic-assisted enzymolysis preparation method for improving the juice yield. The method comprises the steps of color protection pulping, pre-gelatinization treatment, enzymolysis treatment of starch, cellulose and pectinase on the lotus root, filtration and the like. The method solves the problems of precipitation caused by starch, influence of cellulose and pectin on juice yield, clarity and the like in the prior art. The method can effectively improve the clarity and the juice yield of the lotus root juice, the juice yield can reach about 80 percent, and the utilization rate of raw materials is greatly improved.
Description
Technical Field
The invention relates to the technical field of lotus root processing, in particular to a lotus root juice ultrasonic-assisted enzymolysis preparation method for improving the juice yield.
Background
The lotus root belongs to Nymphaeaceae, and has the characteristics of homology of medicine and food and rich nutrition. In recent years, the lotus root processing industry has gradually increased, and lotus root products have gradually diversified, such as: lotus root starch, marinated lotus root, lotus root juice beverage and the like. Wherein, the lotus root juice beverage has faint scent flavor, light mouthfeel and unique characteristics, and is popular with consumers. However, in the prior art, the starch content in the lotus root is very high, so that the clarity of the prepared lotus root juice is low, and the lotus root juice can cause precipitation after being placed for a long time. In addition, pectin and cellulose in the lotus root cause difficulty in lotus root juice extraction, the utilization rate is reduced, and meanwhile, the quality of the lotus root juice is also influenced. Therefore, the method has important significance for improving the quality of the lotus root juice by improving the clarity and the juice yield of the lotus root juice.
Disclosure of Invention
The invention aims to solve the problems of precipitation caused by starch and influence of cellulose and pectin on juice yield, clarity and the like in the background technology, and provides an ultrasonic-assisted enzymolysis preparation method of lotus root juice with high clarity and high juice yield.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a lotus root juice ultrasonic-assisted enzymolysis preparation method for improving juice yield, which comprises the following steps:
(1) mixing the lotus root segments with water and pulping to obtain lotus root pulp;
(2) pre-pasting the lotus root pulp to obtain hot lotus root pulp;
(3) adding amylase into the lotus root pulp for first enzymolysis to obtain first enzyme-hydrolyzed lotus root pulp;
(4) after the pH of the first enzyme-hydrolyzed lotus root pulp is adjusted, adding cellulase and pectinase for second enzymolysis to obtain second enzyme-hydrolyzed lotus root pulp;
(5) and filtering the second enzyme lotus root pulp to obtain lotus root juice.
Preferably, before the lotus root segments are mixed with water and pulped, color protection treatment is carried out on the lotus root segments, the color protection treatment is that the lotus root segments are placed in citric acid solution to be blanched, the mass concentration of the citric acid solution is 0.1-0.4%, and the blanching time is 10-30 s.
Preferably, in the step (1), the using amount ratio of the lotus root segments to the water is 1g: 1-4 mL.
Preferably, in the step (2), the temperature of the pre-gelatinization treatment is 70-80 ℃, and the time of the pre-gelatinization treatment is 9-12 min.
Preferably, in the step (3), the addition amount of the amylase is 200-300U/g, the first enzymolysis is carried out under the assistance of ultrasound, the power of the ultrasound is 300-500W, and the ultrasound time is 6-10 min.
Preferably, in the step (4), citric acid and sodium hydroxide are used for adjusting the pH value to 5-7, the addition amount of the cellulase is 190-300U/g, the addition amount of the pectinase is 90-120U/g, the second enzymolysis is carried out under the assistance of ultrasound, the power of ultrasound is 350-450 w, the ultrasound time is 65-85 min, and the ultrasound temperature is 55-65 ℃.
Compared with the prior art, the invention has the following beneficial effects:
according to the method, the lotus root segments are subjected to amylase enzymolysis, cellulase and pectinase enzymolysis and other processes, so that the juice yield and the juice clarity of the lotus roots which are difficult to juice are improved, and the method has great significance for improving the raw material utilization rate and the product quality.
Drawings
FIG. 1 is a graph showing the effect of lotus root juice before and after the enzymolysis by amylase in example 2 of the present invention;
FIG. 2 is a graph showing the effect changes of the lotus root juice before and after the enzymolysis of cellulase and pectinase in example 2 of the present invention;
fig. 3 is a diagram showing the effect of the lotus root juice of embodiment 2 of the present invention.
Detailed Description
The invention provides a lotus root juice ultrasonic-assisted enzymolysis preparation method for improving juice yield, which comprises the following steps:
(1) mixing the lotus root segments with water and pulping to obtain lotus root pulp;
(2) pre-pasting the lotus root pulp to obtain hot lotus root pulp;
(3) adding amylase into the lotus root pulp for first enzymolysis to obtain first enzyme-hydrolyzed lotus root pulp;
(4) after the pH of the first enzyme-hydrolyzed lotus root pulp is adjusted, adding cellulase and pectinase for second enzymolysis to obtain second enzyme-hydrolyzed lotus root pulp;
(5) and filtering the second enzyme lotus root pulp to obtain lotus root juice.
In the invention, before mixing and pulping the lotus root segments with water, color protection treatment is preferably carried out on the lotus root segments, the color protection treatment is preferably carried out on the lotus root segments by placing the lotus root segments in a citric acid solution for blanching, the mass concentration of the citric acid solution is preferably 0.1-0.4%, more preferably 0.3%, and the blanching time is preferably 10-30 s, more preferably 22 s.
In the step (1) of the invention, the dosage ratio of the lotus root segments to the water is preferably 1g: 1-4 mL, and more preferably 1g:2.5 mL.
In the step (2) of the present invention, the temperature of the pre-gelatinization treatment is preferably 70 to 80 ℃, more preferably 72 ℃, and the time of the pre-gelatinization treatment is preferably 9 to 12min, more preferably 10 min.
In the step (3) of the invention, the addition amount of the amylase is preferably 200-300U/g, more preferably 220-280U/g, and even more preferably 260U/g, the first enzymolysis is preferably carried out under the assistance of ultrasound, the power of the ultrasound is preferably 300-500W, more preferably 450W, and the ultrasound time is preferably 6-10 min, and even more preferably 8 min.
In the step (4) of the present invention, citric acid and sodium hydroxide are preferably used to adjust the pH, the pH is preferably 5 to 7, and more preferably 6, the addition amount of the cellulase is preferably 190 to 300U/g, more preferably 240 to 260U/g, and even more preferably 250U/g, the addition amount of the pectinase is preferably 90 to 120U/g, and more preferably 100U/g, the second enzymolysis is preferably performed under the assistance of ultrasound, the power of ultrasound is preferably 350 to 450w, more preferably 420w, the ultrasound time is preferably 65 to 85min, and more preferably 75min, and the ultrasound temperature is preferably 55 to 65 ℃, and more preferably 62 ℃.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
An ultrasonic-assisted enzymolysis preparation method for improving the juice yield of lotus roots comprises the steps of selecting fresh lotus roots without mechanical damage, cleaning, peeling and cutting, placing the cleaned and cut lotus root sections in 0.1% citric acid solution for blanching for 30s for color protection, adding water according to the proportion of 1g to 1mL of lotus root sections, pulping, preheating at 70 ℃ for 12min, adding 200U/g of amylase, carrying out ultrasonic treatment at 300W for 10min, adjusting the pH to 5 by using citric acid and sodium hydroxide, adding 190U/g of cellulase and 90U/g of pectinase, carrying out ultrasonic treatment at 55 ℃ and 350W for 85min, and filtering to obtain lotus root juice. Experiments prove that the product prepared by the embodiment 1 can effectively improve the juice yield of the lotus root to 78 percent, and greatly improves the utilization rate of raw materials.
Example 2
An ultrasonic-assisted enzymolysis preparation method for improving the juice yield of lotus roots comprises the steps of selecting fresh lotus roots without mechanical damage, cleaning, peeling and cutting, placing the cleaned lotus root segments without mechanical damage into 0.3% citric acid solution for blanching for 22s for color protection, adding water according to the proportion of 1g to 2.5mL of water to the lotus root segments for pulping, preheating for 10min at 72 ℃, adding 260U/g of amylase, carrying out ultrasonic treatment for 8min at the ultrasonic power of 450W, adjusting the pH to 6 by using citric acid and sodium hydroxide, adding 250U/g of cellulase and 100U/g of pectinase, carrying out ultrasonic treatment for 75min at the ultrasonic temperature of 62 ℃ and the ultrasonic power of 420W, and filtering to obtain lotus root juice. Experiments prove that the juice yield of the lotus root can be effectively improved to 82% by the product prepared by the embodiment 2, and the utilization rate of raw materials is greatly improved.
Example 3
An ultrasonic-assisted enzymolysis preparation method for improving the juice yield of lotus roots comprises the steps of selecting fresh lotus roots without mechanical damage, cleaning, peeling and cutting, placing the cleaned lotus root segments without mechanical damage into 0.4% citric acid solution for blanching for 10s for color protection, adding water according to the proportion of 1g to 4mL of water to the lotus root segments for pulping, preheating for 9min at the temperature of 80 ℃, adding 300U/g of amylase, carrying out ultrasonic treatment for 6min at the ultrasonic power of 500W, adjusting the pH to 7 by using citric acid and sodium hydroxide, adding 300U/g of cellulase and 120U/g of pectinase, carrying out ultrasonic treatment for 65min at the ultrasonic temperature of 65 ℃ and the ultrasonic power of 450W, and filtering to obtain lotus root juice. Experiments prove that the product prepared by the embodiment 3 can effectively improve the juice yield of the lotus root to 80 percent, and greatly improves the utilization rate of raw materials.
Comparative example 1
An ultrasonic-assisted enzymolysis method for increasing juice yield of lotus root comprises selecting fresh lotus root without mechanical damage, cleaning, peeling, cutting, placing the cleaned lotus root segments into 0.3% citric acid solution, blanching for 22s for color protection, adding water in proportion of 1g to 2.5mL to pulp, preheating at 72 deg.C for 10min, performing ultrasonic treatment at 450W for 8min, performing ultrasonic treatment at 62 deg.C and 420W for 75min, and filtering to obtain lotus root juice. Experiments prove that the juice yield of the lotus root in the comparative example 1 is 60%.
In conclusion, after a series of pretreatment such as color protection pulping and the like, the lotus root is subjected to enzymolysis treatment of starch, cellulose and pectin, and then is filtered to obtain lotus root juice, and through experimental comparison, the lotus root juice yield of enzymes such as amylase, cellulase and the like which are not added is 60 percent, but the product prepared by the method can effectively improve the lotus root juice yield to about 80 percent, and greatly improves the utilization rate of raw materials.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (6)
1. A lotus root juice ultrasonic-assisted enzymolysis preparation method for improving juice yield is characterized by comprising the following steps:
(1) mixing the lotus root segments with water and pulping to obtain lotus root pulp;
(2) pre-pasting the lotus root pulp to obtain hot lotus root pulp;
(3) adding amylase into the lotus root pulp for first enzymolysis to obtain first enzyme-hydrolyzed lotus root pulp;
(4) after the pH of the first enzyme-hydrolyzed lotus root pulp is adjusted, adding cellulase and pectinase for second enzymolysis to obtain second enzyme-hydrolyzed lotus root pulp;
(5) and filtering the second enzyme lotus root pulp to obtain lotus root juice.
2. The method for preparing lotus root juice with improved juice yield by ultrasonic-assisted enzymolysis according to claim 1, is characterized by further comprising performing color protection treatment on the lotus root segments before mixing and pulping the lotus root segments with water, wherein the color protection treatment is to put the lotus root segments into citric acid solution for blanching, the mass concentration of the citric acid solution is 0.1-0.4%, and the blanching time is 10-30 s.
3. The method for preparing lotus root juice with improved juice yield by ultrasonic-assisted enzymolysis according to claim 1 or 2, wherein in the step (1), the dosage ratio of lotus root segments to water is 1g: 1-4 mL.
4. The ultrasonic-assisted enzymolysis preparation method for improving the juice yield of lotus root juice according to claim 1, wherein in the step (2), the temperature of the pre-gelatinization is 70-80 ℃, and the time of the pre-gelatinization is 9-12 min.
5. The ultrasonic-assisted enzymolysis preparation method for improving the juice yield of the lotus root juice according to claim 1, characterized in that in the step (3), the addition amount of amylase is 200-300U/g, the first enzymolysis is carried out under the assistance of ultrasonic, the power of ultrasonic is 300-500W, and the ultrasonic time is 6-10 min.
6. The ultrasonic-assisted enzymolysis preparation method for improving the juice yield of the lotus root juice according to claim 1, characterized in that in the step (4), citric acid and sodium hydroxide are used for adjusting the pH, the pH is adjusted to be 5-7, the addition amount of cellulase is 190-300U/g, the addition amount of pectinase is 90-120U/g, the second enzymolysis is carried out under the assistance of ultrasonic, the power of ultrasonic is 350-450 w, the ultrasonic time is 65-85 min, and the ultrasonic temperature is 55-65 ℃.
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| CN111235195A (en) * | 2020-01-20 | 2020-06-05 | 江苏大学 | Preparation method of ultrasonic wave synergistic biological enzyme of lotus root resistant starch |
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2021
- 2021-04-27 CN CN202110459811.8A patent/CN113170847A/en active Pending
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