CN113678987A - Method for removing bitter taste in papaya stock solution - Google Patents
Method for removing bitter taste in papaya stock solution Download PDFInfo
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- CN113678987A CN113678987A CN202111044283.6A CN202111044283A CN113678987A CN 113678987 A CN113678987 A CN 113678987A CN 202111044283 A CN202111044283 A CN 202111044283A CN 113678987 A CN113678987 A CN 113678987A
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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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- Life Sciences & Earth Sciences (AREA)
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention relates to a method for removing bitter and astringent taste in papaya stock solution, which comprises the steps of raw material preparation, boiling treatment, enzymolysis treatment, filtration treatment, homogenization treatment, degassing treatment, filling, sterilization treatment and finished product packaging. By adopting the removal method, the bitter taste is reduced by utilizing the reaction of the gelatin and the tannic acid to form a precipitate; the plant protease is adopted for enzymolysis, so that a certain bitter taste can be covered; finally, pectinase is adopted, so that the bitter taste can be covered, the bitter taste can be corrected, the nutritive value of the pawpaw is kept while the bitter taste is removed, the taste meets the requirements of consumers, in the whole removing process, the technical basis is laid for manufacturing high-quality pawpaw stock solution by strictly controlling process parameters, the added value and the economic benefit of the product are improved, a new development mode is provided for extending the development of the pawpaw industry in Guizhou Zheng' an county, pawpaw products are enriched, and contribution is made to promoting the health of people.
Description
Technical Field
The invention belongs to the technical field of processing of papaya raw liquid, and particularly relates to a method for removing bitter taste in papaya raw liquid.
Background
Papaya is also known as papaw or chaulmoogra, Zhengan papaya is a specialty in Zhengan county in Guizhou province and is also a geographical marking product in China. Zhengan pawpaw is a unique characteristic resource bred in Zhengan county under the conditions of geographical position, natural climate and temperature, and is born in wet and ventilated miscellaneous trees, mountain roadside and both sides of brook. The shape of the Zhengan papaya is oblong or nearly circular, the peel is yellow or yellowish green, the pulp is white, and the Zhengan papaya has the characteristics of large fruit, thin peel, thick flesh, sour and slightly astringent taste, strong fragrance, tender texture, no toxicity and the like, and the weight of a single fruit is more than 200 g. Zhengan papaya has the characteristics of fresh fragrance, sour and slightly astringent taste, large fruit, thin skin, thick meat, tender texture and no toxicity.
Zhengan pawpaw not only contains oleanolic acid and other organic acids, amino acids and mineral elements, is particularly rich in superoxide dismutase (SOD), has extremely high activity which is more than 300 times of raisin, and has the functions of calming the liver and regulating the stomach, removing dampness and resisting cancer, delaying senescence, diminishing inflammation and inhibiting bacteria, reducing blood fat, enhancing the immune function of a human body and the like. Zhengan pawpaw not only has tender meat and rich nutrition, but also has the drug effects of promoting blood circulation, promoting the production of body fluid, clearing damp, treating diarrhea and the like, the drug effects are recorded in a plurality of medical ancient books such as Bencao gang mu and Bencao Shiyi, and the Zhengan pawpaw is taken as an industrial core to develop pawpaw series products, so that the product has very great product advantages, the income of fruit growers can be increased, the economic development of Zhengan county can be driven, and the development of related industries can be driven.
The fresh squeezed papaya raw liquid contains a large amount of tannic acid substances, so that the papaya raw liquid is heavy in bitter and astringent taste, the taste is influenced, a lot of consumers cannot accept the papaya raw liquid, and the sale of finished products is seriously influenced. In order to increase the audience population of products, a method for removing bitter taste is developed, vegetable protein is added in the production of stock solution, and bitter substances such as tannins and the like are removed, so that the bitter taste of the stock solution is reduced, and the nutritional value of the papaya stock solution is reserved.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a method for effectively removing bitterness, which can effectively remove bitter substances such as tannins and the like, thereby reducing the bitterness of stock solution and simultaneously retaining the nutritional value of the stock solution of pawpaw, in particular to a method for removing the bitterness in the stock solution of pawpaw.
In order to solve the technical problems, the invention adopts the technical scheme that: a method for removing bitter and astringent taste in papaya stock solution comprises the steps of raw material preparation, boiling treatment, enzymolysis treatment, filtration treatment, homogenization treatment, degassing treatment, filling and sterilization treatment and finished product packaging, and specifically comprises the following steps:
(1) preparing raw materials: cleaning selected fresh pawpaw, removing seeds, cutting into blocks, carrying out blanching treatment, and pulping after blanching to obtain pawpaw juice;
(2) boiling treatment: putting the pulped papaya juice into a jacketed kettle, adding water with the weight 3-5 times that of the papaya juice, simultaneously adding gelatin with the weight 0.05-0.1% of the weight of the papaya juice, and boiling the papaya juice to obtain papaya liquid;
(3) and (3) enzymolysis treatment: circularly treating the boiled papaya liquid for 5-10 min by using a colloid mill to obtain a serous fluid, pumping the serous fluid into a liquefaction tank, simultaneously adding plant protease, carrying out liquefaction treatment at the temperature of 60-70 ℃ for 10-15 min, and then heating to 100 ℃ for enzyme deactivation treatment; wherein the dosage of the plant protease added into each 1g of the slurry is 8-10 enzyme activity units;
(4) and (3) filtering treatment: filtering the slurry treated by the plant protease to remove particles, pumping the slurry subjected to particle removal into a blending tank, adding pectinase, wherein the adding weight of the pectinase is 0.05-0.1% of the weight of the slurry, uniformly mixing, standing for 30-60 min, and collecting supernatant after standing to obtain clear liquid;
(5) homogenizing: homogenizing the collected clear liquid at the temperature of 70-80 ℃ and the pressure of 20-25 MPa, and obtaining feed liquid after homogenizing;
(6) degassing, namely putting the collected feed liquid into a vacuum degassing machine for degassing treatment to obtain a stock solution;
(7) filling and sterilizing: filling the stock solution obtained after degassing at 50-60 ℃, and then sterilizing for 15-20 minutes in a sterilization pot at 121-123 ℃;
(8) packaging a finished product: and cooling the sterilized filling product to room temperature, and packaging the finished product to obtain the finished product of the papaya stock solution without bitter and astringent taste.
Further, in the raw material preparation process in the step (1), in the seed removing and dicing process, cutting the raw materials into fine squares of 0.5-1 cm; in the blanching treatment process, warm water with the water temperature of 75-85 ℃ is adopted for blanching treatment for 2-3 min.
Further, in the enzymolysis treatment process in the step (3), the plant protease is any one of papain, neutral protease or 7658 medium-temperature alpha-amylase.
Further, in the degassing treatment process in the step (6), vacuum concentration is carried out according to a concentration ratio of 4:1, and the concentration temperature is 65 ℃.
The removal method employed in the present invention is described in further detail below:
the technical route adopted by the invention is as follows: fresh pawpaw → cleaning → cutting → blanching → pulping → boiling → enzymolysis → filtering → supernatant → homogenizing → degassing → filling → sterilizing → cooling → packaging → finished product.
The main debitterizing scheme of the invention is as follows: firstly, in the boiling treatment process, the pulped papaya juice is put into a jacketed kettle, and through adding gelatin, tannic acid reacts with the gelatin to reduce the content of tannic acid, so that the bitter taste is further reduced; secondly, in the enzymolysis process, the starch can be partially hydrolyzed by adding the plant protease, so that the bitter taste can be covered; and thirdly, in the filtering treatment, the pectinase is added, so that the bitter taste can be covered, and the corrected bitter taste can be obtained. The stock solution finished product produced by the removal method has no bitter taste, and simultaneously retains the nutrition and flavor of the pawpaw.
Compared with the prior art, the method for removing the bitter and astringent taste in the papaya stock solution has the beneficial effects that: firstly, the method for removing the bitter taste is green and has good effect, and the tannic acid reacts with the gelatin by adding the gelatin in the boiling treatment process to reduce the content of the tannic acid, so that most of bitter substances such as the tannic acid in the pawpaw stock solution can be removed; secondly, in the enzymolysis process, plant protease is added for enzymolysis, so that the bitter taste can be covered to a certain extent, and the stability of the papaya raw liquid is facilitated; and thirdly, in the filtering treatment, the pectinase is added, so that the bitter taste can be covered, and the corrected bitter taste can be obtained.
Therefore, by adopting the removal method, the bitter taste is reduced by utilizing the reaction of the gelatin and the tannic acid to form a precipitate; the plant protease is adopted for enzymolysis, so that a certain bitter taste can be covered; and finally, pectinase is adopted, so that the bitter taste can be covered, the corrected bitter taste can be realized, the nutritive value of the pawpaw is kept while the bitter taste is removed, and the taste meets the requirements of consumers. In the whole removing process, technological parameters are strictly controlled, a technical foundation is laid for making a high-quality papaya stock solution, the added value and the economic benefit of a product are improved, a new development mode is provided for extending the development of papaya industry in Zheng-an county, Guizhou, the papaya products are enriched, and contribution is made to promoting the health of people.
Detailed Description
In order to more fully explain the practice of the invention, the invention is further described with reference to the following specific examples. The examples are given solely for the purpose of illustration and are not intended to limit the scope of the invention. All the technologies realized based on the content of the present invention are covered in the protection scope of the present invention. Unless otherwise specified, the starting materials and reagents used in the following examples are all commercially available products or may be prepared by known methods using conventional equipment known to those skilled in the art.
Example 1:
a method for removing the bitter and astringent taste of papaya stock solution specifically comprises the following steps:
(1) preparing raw materials: cleaning selected fresh pawpaw, removing seeds, cutting into thin squares of 0.5-1 cm, blanching with warm water at the temperature of 75-85 ℃, treating for 2-3 min, blanching, and pulping to obtain pawpaw juice;
(2) boiling treatment: putting the pulped papaya juice into a jacketed kettle, adding water with the weight 3 times that of the papaya juice, simultaneously adding gelatin with the weight 0.05% of the weight of the papaya juice, and boiling the papaya juice to obtain papaya liquid;
(3) and (3) enzymolysis treatment: circularly treating the boiled papaya liquid for 5min by using a colloid mill to obtain serous fluid, pumping the serous fluid into a liquefaction tank, simultaneously adding papain, carrying out liquefaction treatment at the temperature of 60-70 ℃, treating for 10min, and then heating to 100 ℃ for enzyme deactivation treatment; wherein, the dosage of papain added into each 1g of the pulp is 8-10 enzyme activity units;
(4) and (3) filtering treatment: filtering the slurry treated by the plant protease to remove particles, pumping the slurry subjected to particle removal into a blending tank, adding pectinase, wherein the adding weight of the pectinase is 0.05% of the weight of the slurry, uniformly mixing, standing for 30-40 min, and standing to collect supernatant to obtain clear liquid;
(5) homogenizing: homogenizing the collected clear liquid at the temperature of 70-80 ℃ and the pressure of 20MPa to obtain feed liquid;
(6) degassing, namely putting the collected feed liquid into a vacuum degassing machine for degassing treatment, performing vacuum concentration according to the concentration ratio of 3:1, wherein the concentration temperature is 65 ℃, and degassing to obtain a stock solution;
(7) filling and sterilizing: filling the stock solution obtained after degassing at 50-60 ℃, and then sterilizing for 20 minutes in a sterilization pot at 121 ℃;
(8) packaging a finished product: and cooling the sterilized filling product to room temperature, and packaging the finished product to obtain the finished product of the papaya stock solution without bitter and astringent taste.
Example 2:
a method for removing the bitter and astringent taste of papaya stock solution specifically comprises the following steps:
(1) preparing raw materials: cleaning selected fresh pawpaw, removing seeds, cutting into thin squares of 0.5-1 cm, blanching with warm water at the temperature of 75-85 ℃, treating for 2-3 min, blanching, and pulping to obtain pawpaw juice;
(2) boiling treatment: putting the pulped papaya juice into a jacketed kettle, adding water with the weight 4 times that of the papaya juice, simultaneously adding gelatin with the weight 0.08% of the weight of the papaya juice, and boiling the papaya juice to obtain papaya liquid;
(3) and (3) enzymolysis treatment: circularly treating the boiled papaya liquid for 5min by using a colloid mill to obtain pulp, pumping the pulp into a liquefaction tank, simultaneously adding 7658 middle-temperature alpha-amylase, carrying out liquefaction treatment at the temperature of 60-70 ℃ for 12min, and then heating to 100 ℃ for enzyme inactivation treatment; wherein, the dosage of papain added into each 1g of the pulp is 8-10 enzyme activity units;
(4) and (3) filtering treatment: filtering the slurry treated by the plant protease to remove particles, pumping the slurry subjected to particle removal into a blending tank, adding pectinase, wherein the adding weight of the pectinase is 0.08 percent of the weight of the slurry, uniformly mixing, standing for 40-50 min, and collecting supernatant after standing to obtain clear liquid;
(5) homogenizing: homogenizing the collected clear liquid at the temperature of 70-80 ℃ and the pressure of 23MPa to obtain feed liquid;
(6) degassing, namely putting the collected feed liquid into a vacuum degassing machine for degassing treatment, performing vacuum concentration according to a concentration ratio of 4:1, wherein the concentration temperature is 65 ℃, and degassing to obtain a stock solution;
(7) filling and sterilizing: filling the stock solution obtained after degassing at 50-60 ℃, and then sterilizing for 18 minutes in a sterilization pot at 122 ℃;
(8) packaging a finished product: and cooling the sterilized filling product to room temperature, and packaging the finished product to obtain the finished product of the papaya stock solution without bitter and astringent taste.
Example 3:
a method for removing the bitter and astringent taste of papaya stock solution specifically comprises the following steps:
(1) preparing raw materials: cleaning selected fresh pawpaw, removing seeds, cutting into thin squares of 0.5-1 cm, blanching with warm water at the temperature of 75-85 ℃, treating for 2-3 min, blanching, and pulping to obtain pawpaw juice;
(2) boiling treatment: putting the pulped papaya juice into a jacketed kettle, adding water with the weight 4 times that of the papaya juice, simultaneously adding gelatin with the weight 0.1% of the weight of the papaya juice, and boiling the papaya juice to obtain papaya liquid;
(3) and (3) enzymolysis treatment: circularly treating the boiled papaya liquid for 5min by using a colloid mill to obtain serous fluid, pumping the serous fluid into a liquefaction tank, simultaneously adding neutral protease, carrying out liquefaction treatment at the temperature of 60-70 ℃, treating for 12min, and then heating to 100 ℃ for enzyme deactivation treatment; wherein, the dosage of papain added into each 1g of the pulp is 8-10 enzyme activity units;
(4) and (3) filtering treatment: filtering the slurry treated by the plant protease to remove particles, pumping the slurry subjected to particle removal into a blending tank, adding pectinase, wherein the adding weight of the pectinase is 0.1% of the weight of the slurry, uniformly mixing, standing for 50-60 min, and standing to collect supernatant to obtain clear liquid;
(5) homogenizing: homogenizing the collected clear liquid at the temperature of 70-80 ℃ and the pressure of 25MPa to obtain feed liquid;
(6) degassing, namely putting the collected feed liquid into a vacuum degassing machine for degassing treatment, performing vacuum concentration according to a concentration ratio of 5:1, wherein the concentration temperature is 65 ℃, and degassing to obtain a stock solution;
(7) filling and sterilizing: filling the stock solution obtained after degassing at 50-60 ℃, and then sterilizing for 15 minutes in a sterilization pot at 123 ℃;
(8) packaging a finished product: and cooling the sterilized filling product to room temperature, and packaging the finished product to obtain the finished product of the papaya stock solution without bitter and astringent taste.
The papaya stock solution finished product prepared by the method of the embodiments 1 to 3 is emulsion, has good taste and no bitter taste, and meets the requirements of consumers. Through detection, microorganisms and other physical and chemical indexes meet the food sanitation requirement, and after the filled product is subjected to high-temperature sterilization treatment, the shelf life of the product can be prolonged by 10-12 months at normal temperature.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention.
Claims (4)
1. A method for removing the bitter and astringent taste of papaya stock solution is characterized by comprising the following steps of raw material preparation, boiling treatment, enzymolysis treatment, filtration treatment, homogenization treatment, degassing treatment, filling, sterilization treatment and finished product packaging:
(1) preparing raw materials: cleaning selected fresh pawpaw, removing seeds, cutting into blocks, carrying out blanching treatment, and pulping after blanching to obtain pawpaw juice;
(2) boiling treatment: putting the pulped papaya juice into a jacketed kettle, adding water with the weight 3-5 times that of the papaya juice, simultaneously adding gelatin with the weight 0.05-0.1% of the weight of the papaya juice, and boiling the papaya juice to obtain papaya liquid;
(3) and (3) enzymolysis treatment: circularly treating the boiled papaya liquid for 5-10 min by using a colloid mill to obtain a serous fluid, pumping the serous fluid into a liquefaction tank, simultaneously adding plant protease, carrying out liquefaction treatment at the temperature of 60-70 ℃ for 10-15 min, and then heating to 100 ℃ for enzyme deactivation treatment; wherein the dosage of the plant protease added into each 1g of the slurry is 8-10 enzyme activity units;
(4) and (3) filtering treatment: filtering the slurry treated by the plant protease to remove particles, pumping the slurry subjected to particle removal into a blending tank, adding pectinase, wherein the adding weight of the pectinase is 0.05-0.1% of the weight of the slurry, uniformly mixing, standing for 30-60 min, and collecting supernatant after standing to obtain clear liquid;
(5) homogenizing: homogenizing the collected clear liquid at the temperature of 70-80 ℃ and the pressure of 20-25 MPa, and obtaining feed liquid after homogenizing;
(6) degassing, namely putting the collected feed liquid into a vacuum degassing machine for degassing treatment to obtain a stock solution;
(7) filling and sterilizing: filling the stock solution obtained after degassing at 50-60 ℃, and then sterilizing for 15-20 minutes in a sterilization pot at 121-123 ℃;
(8) packaging a finished product: and cooling the sterilized filling product to room temperature, and packaging the finished product to obtain the finished product of the papaya stock solution without bitter and astringent taste.
2. The removal method of claim 1, wherein: in the preparation process of the raw materials in the step (1), cutting the raw materials into fine squares of 0.5-1 cm in the seed removing and dicing process; in the blanching treatment process, warm water with the water temperature of 75-85 ℃ is adopted for blanching treatment for 2-3 min.
3. The removal method of claim 1, wherein: in the enzymolysis treatment process in the step (3), the plant protease is any one of papain, neutral protease or 7658 medium-temperature alpha-amylase.
4. The removal method of claim 1, wherein: in the degassing treatment process in the step (6), vacuum concentration is carried out according to a concentration ratio of 4:1, and the concentration temperature is 65 ℃.
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