CN114271416B - A method for preparing fructus Siraitiae Grosvenorii concentrated juice from fructus Siraitiae Grosvenorii which cannot be naturally matured - Google Patents
A method for preparing fructus Siraitiae Grosvenorii concentrated juice from fructus Siraitiae Grosvenorii which cannot be naturally matured Download PDFInfo
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- CN114271416B CN114271416B CN202210020580.5A CN202210020580A CN114271416B CN 114271416 B CN114271416 B CN 114271416B CN 202210020580 A CN202210020580 A CN 202210020580A CN 114271416 B CN114271416 B CN 114271416B
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a method for preparing momordica grosvenori concentrated juice from momordica grosvenori which cannot be naturally matured, which comprises the following steps: (1) internal ripening acceleration: selecting old fructus Canarii albi and/or fructus Canarii albi from the picked fresh fructus Siraitiae Grosvenorii, warehousing and stacking according to the size grade, sequentially spraying adenosine triphosphate, methionine, jasmonic acid and/or methyl ester solution thereof, and standing for ripening; (2) external saccharification; (3) extracting; (4) filtering and clarifying; (5) decolorizing and desalting by ion exchange resin; (6) removing phenolic acid; (7) clarifying at low temperature; (8) concentrating; and (9) sterilizing and packaging. The invention breaks through the technical bottleneck that the prior art can not prepare the bitter taste-free fructus momordicae concentrated juice from the fructus momordicae which can not be naturally matured in industrial production, and realizes the industrial mass production of the ecological green fructus momordicae concentrated juice.
Description
Technical Field
The invention relates to the field of plant extraction and separation technology and the Momordica grosvenori industry, in particular to a method for preparing Momordica grosvenori concentrated juice from Momordica grosvenori which cannot be naturally matured.
Background
Fructus Siraitiae GrosvenoriiSiraitiagrosvenorii(Swingle)C.Jeffrey) English name: fructus momordicae the fruit of the perennial vine of Cucurbitaceae is known as "Shenxian fruit", which is mainly produced in Guangxi Zhuang nationality Gui Linshi Yongfu county Longjiang county, baishou town, longsheng nationalities, hunan province, yongzhou, heyang, shao yang and other places. Momordica grosvenori is one of the first approved materials for both medicine and food, and has the main effects of moistening lung, relieving cough, promoting fluid production and resolving phlegm.
The main sweet components in fructus Siraitiae Grosvenorii are saponins with cucurbitacin alkane triterpene mogrol as aglycone, and the saponins are sweet saponins (containing 4 or more than 4 glucose groups) and saponins (containing 3 or less than 3 glucose groups) without taste or with miscellaneous taste and bitter taste. The sweet mogrosides include 11-O-mogroside V, new mogroside, mogroside V, iso-mogroside V, siamenoside I, mogroside VI, mogroside IVe, mogroside IVa, etc.; there are mogroside III (including mogroside III, mogroside IIIa1, mogroside IIIe, etc.), mogroside II (including mogroside IIe, mogroside IIa1, mogroside IIe, mogroside IIb, 11-O-mogroside IIe, etc.), mogroside I (including mogroside Ia1, mogroside Ie1, etc.), and mogroside I.
Fresh fructus momordicae is harvested from 9 middle ten days of each year to 12 months, but the fresh fructus momordicae harvested in 11 middle ten days and later has a certain proportion of old green fruits and shed-sweeping fruits, and compared with common fruits, the fructus momordicae cannot be naturally ripe and has bitter taste due to climate and plant nutrition consumption. Firstly, the content of the mogroside V is low; secondly, the mogroside II, III and other bitter saponin components are contained, and are intermediate substances in the formation process of the mogroside V and are not converted into the mogroside V yet; third, the bitter taste is bad, and the conventional extraction and separation process can not remove the bitter taste. Due to the influence of various internal and external factors such as temperature reduction, weather dryness and the like, the fresh momordica grosvenori cannot be ripe under the conditions of natural growth, conventional storage and single ethylene ripening, has certain bitter taste, has low content of mogroside, not only seriously influences the taste and mouthfeel of the momordica grosvenori extract, but also directly increases the production cost due to low content of the mogroside. The average temperature of Hunan and Jiangxi is lower than that of Guangxi Guilin by about 3 ℃, the temperature is reduced faster in the mature season of the fructus momordicae, and the weather is drier, so that the fruit setting period of the fructus momordicae (the time from the fruit forming after the flower to the harvesting of the fructus momordicae) is shortened, and the ratio of the old fructus amomi to the canopy sweeping fruit is higher than that of the Guilin. The proportion of old green fruits and shed sweeping fruits harvested in the middle of 11 months to the middle of 12 months is about 20 percent; after 12 late middle ten days, the ratio will be greater. Thus, the first and second substrates are bonded together, how to use the old fructus momordicae and the shed sweeping fruit is a problem to be solved urgently.
Ripening of fruits is a complex process, especially grosvenor momordica fruit is different from fruits with significant post ripening of bananas, tomatoes, papaya and the like: the momordica grosvenori peel is hard and crisp, most of the momordica grosvenori peel is seed, accounting for more than 70%, and pulp is less; the peel of banana, tomato, papaya is softer, and the majority of the peel is pulp. The current ethylene method has no obvious ripening effect on the momordica grosvenori, especially on the old green fruits and the shed-sweeping fruits which are harvested in the middle ten days of 11 months.
The prior art for treating the harvested fructus momordicae to promote the ripening, the preparation process technology of the fructus momordicae concentrated juice, the technology for removing bitter and astringent taste and the like and improving the taste and the mouthfeel of the fructus momordicae extract is divided into the following steps:
1. treating the harvested momordica grosvenori to promote maturation
CN202010872757.5 discloses a method for processing isolated momordica grosvenori and isolated momordica grosvenori, the method comprises the following steps: the method comprises alternately treating the immature fructus Siraitiae Grosvenorii with high intensity red light, high temperature and high concentration carbon dioxide in a first environment and low intensity red light and low temperature in a second environment. The method provided by the invention can effectively reduce the content of mogroside IIe in the momordica grosvenori, improve the content of mogroside V, promote the maturation of the momordica grosvenori, shorten the maturation and saccharification time of the momordica grosvenori, and is suitable for large-scale industrial application. The method only uses the condition control of red light illumination, temperature and carbon dioxide to realize the maturation of the immature fructus momordicae, and the maturation is a complex physiological and biochemical process because the fresh fructus momordicae is picked off the plant, and only depends on the adjustment of illumination and temperature, has no synergistic condition of relative humidity, oxygen concentration and temperature, has no material foundation for promoting the maturation, and has scientifically to be demonstrated; carbon dioxide can cause respiratory injury to fresh fructus momordicae, increase the rate of bad fruits, promote rotting of fructus momordicae, is a substance with concentration to be controlled, and becomes a condition for promoting maturation of fructus momordicae. Therefore, the effect of the above method is to be further demonstrated.
CN202010874745.6 discloses a method for increasing the content of mogroside substances, which comprises the following steps: (1) sterilizing; (2) shell breaking; (3) ripening agent treatment; and (4) regulating the indoor micro-environmental factors. The invention breaks through the traditional method for promoting the after-ripening of the momordica grosvenori and improving the content of the sweet glycoside substances by adjusting the external temperature and the illumination condition, starts from the endogenous mechanism of the after-ripening of the momordica grosvenori, creatively aims at the key limiting factor of the after-ripening of the momordica grosvenori, adds exogenous ripening intervention measures, and adjusts by matching with external environmental factors, thereby realizing the high-efficiency and rapid after-ripening of the momordica grosvenori. Compared with the prior art, the method has the advantages of large increase range of the content of the sweet glycoside substances, short after-ripening time and capability of eliminating bitter taste. The method comprises the steps of firstly breaking the shells of the fresh momordica grosvenori, and then promoting the maturation of the momordica grosvenori by controlling the ripening agent and the environmental conditions, but has strict time control requirements, and as the fresh momordica grosvenori contains a large amount of substances such as glucose, fructose, protein and the like, the fresh momordica grosvenori can cause microorganism and bacteria pollution in the process of breaking the shells and is easy to deteriorate, the time is not easy to control, and the manual operation difficulty is increased; the fresh fructus momordicae ripens in a complex physiological and biochemical process, and is extremely difficult to ripen by harvesting old green fruits and shed-sweeping fruits in the middle ten days of 11 months, and even if the shells are broken, the fruits can not ripen in a short time.
CN201610234523.1 discloses a method for promoting the after-ripening of momordica grosvenori, which belongs to the technical field of momordica grosvenori processing. The method comprises the following steps: (1) Picking the green fructus momordicae in the morning of 5:00-7:00 of the picking season, taking the green fructus momordicae lightly, putting the green fructus momordicae lightly in a container, transporting the green fructus momordicae to a warehouse in time, taking the picked green fructus momordicae out of the container, and putting the green fructus momordicae on a frame one by one for tiling; (2) The temperature in the warehouse is regulated to 15-25 ℃, the illumination condition is that white light is scattered by 30-60W, the illumination is carried out for 3-18 hours each day, the illumination intensity is 800-1580 lx, and the total treatment is carried out for 6-9 d. The invention can effectively utilize raw materials, firstly shortens the post-treatment time and improves the production efficiency; secondly, the content of the mogroside is increased before processing, and a raw material with high content of glycoside V is provided for extracting the stevioside; thirdly, the mildew of the raw materials in the after-ripening is prevented, the quality of the sweet glycoside V extract is guaranteed, and the method has important effect and significance on the development of the grosvenor momordica fruit industry. The method promotes the after-ripening of the momordica grosvenori only by adjusting the temperature and the illumination, and the ripening is a complex physiological and biochemical process because the fresh momordica grosvenori is picked off the plants, and the method has no synergistic effect conditions of relative humidity, oxygen concentration and temperature, has no material basis for promoting the ripening and does not consider factors such as the rate of bad fruits in the ripening process, so that the scientificity of the method is to be demonstrated.
Lo Han Guo juice concentrate is another important product of the Lo Han Guo industry after relay of mogrosides, and factors affecting taste and mouthfeel of the Lo Han Guo juice concentrate are various, but bitter and astringent tastes are the most important factors. The old green fruits and the canopy sweeping fruits collected in autumn and winter after 11 months commonly contain 2 components of bitter saponins, namely mogrosides II, III and the like, and the proportion of the components is higher than that of the common grosvenor momordica fruit. The process for preparing the momordica grosvenori from the common momordica grosvenori is difficult to remove the components in the production process, so that the bitter taste of the juice prepared from the old Chinese olive and the fruit subjected to shed cleaning is good; the inventor of the application discovers in long-term scientific research and production practice that phenolic acid, pigment and the like existing in fresh momordica grosvenori can also influence the taste and the mouth feel of mogrosides, and on the premise that no bitter saponin is contained in the product, the concentrated juice of momordica grosvenori, which is diluted to a solution with the solid content of 10%, is nearly colorless, has the optimal taste and mouth feel, namely the fresh sweet taste of sucrose. Therefore, phenolic acid and pigment components in the momordica grosvenori concentrated juice are removed as much as possible in the technical process, so that the momordica grosvenori concentrated juice which has no bitter and astringent taste, excellent taste and fresh and sweet taste like sucrose can be prepared, and the method is also a key technical problem to be solved for further popularization and application of the momordica grosvenori concentrated juice.
2. Preparation technology of momordica grosvenori concentrated juice
CN201710141754.2 discloses a process for producing concentrated juice of momordica grosvenori from waste liquid discharged from a momordica grosvenori glycoside adsorption resin column, which comprises the following steps: adsorption resin feeding waste liquid in the fresh momordica grosvenori production process, ceramic membrane microfiltration clarification, anion resin pH adjustment, reverse osmosis membrane concentration, decolorization resin decolorization, active carbon decolorization, plate and frame filtration, titanium rod fine filtration, reverse osmosis membrane concentration, low-temperature cooling, ceramic membrane microfiltration clarification, vacuum decompression concentration to prepare paste, sterilization, vacuum packaging and momordica grosvenori concentrated juice.
CN202011089686.8 discloses a preparation method of sugar-rich flavored momordica grosvenori concentrated juice, which comprises the following steps: the method comprises the steps of taking waste liquid generated in the process of preparing mogroside as a raw material, filtering the waste liquid, carrying out vacuum concentration, carrying out alcohol precipitation, recovering alcohol, decoloring resin, regulating pH value, and carrying out vacuum concentration to obtain the sugar-rich flavored momordica grosvenori concentrated juice.
CN201910820713.5 discloses a natural siraitia grosvenorii syrup without addition, which is prepared from the raw materials of adsorption resin wastewater in the production process of fresh siraitia grosvenorii, and specifically comprises the following components: 14-24% of glucose, 16-24% of fructose, 1-14% of sucrose, 1-8% of mannitol, 40-50% of water and the balance of less than or equal to 2% of components, wherein the siraitia grosvenorii syrup is obtained by steps of refining, decoloring, deacidifying, removing pesticide residues and heavy metals from waste liquid of adsorption resin in the production process of fresh siraitia grosvenorii, concentrating and the like, and has no other additives except siraitia grosvenorii, seedless siraitia grosvenorii and water.
CN201710277285.7 discloses a process for preparing decolored concentrated juice of fresh momordica grosvenori from fresh and mature momordica grosvenori, which comprises the following steps: fresh fructus Siraitiae Grosvenorii, saccharification, fruit selection and washing, crushing, percolation extraction, disc centrifugation, microfiltration and clarification by a 0.45 mu m ceramic membrane, ultrafiltration and separation of molecular weight, decolorization by polyamide resin, decolorization by decolorizing resin, pH adjustment by cation resin, concentration by reverse osmosis membrane, residue removal by a granular activated carbon column, microfiltration and clarification by a 0.22 mu m ceramic membrane, ointment preparation by vacuum decompression and concentration, sterilization, vacuum packaging and decolorization of fresh fructus Siraitiae Grosvenorii.
The method relates to preparing the momordica grosvenori concentrated juice from fresh momordica grosvenori or momordica grosvenori sweet glycoside production waste liquid, mainly relates to decolorization, clarification, pH, pesticide residue removal, heavy metal removal and the like of the momordica grosvenori concentrated juice, and mainly aims at preparing the decolorized concentrated juice, taking pigment removal as a main method to improve the taste and the mouthfeel of the momordica grosvenori concentrated juice, and does not relate to improving the taste and the mouthfeel of the momordica grosvenori concentrated juice by improving the maturity of the fresh momordica grosvenori to eliminate bitter saponins in the fresh momordica grosvenori.
3. Bitter and astringent taste removal and other improvements of the taste and mouthfeel of the Siraitia grosvenorii extract
CN201811397385.4 discloses a method for separating mogroside V from fructus momordicae, which comprises pulping fructus momordicae with water, sequentially carrying out plant enzyme enzymolysis and biological enzyme enzymolysis, collecting enzymolysis liquid, inactivating enzyme, fermenting, purifying with compound anion-cation exchange resin, concentrating and drying to obtain mogroside V. The product obtained by the preparation method is white, has no bitter taste, less solvent residue, no pesticide residue, stable product quality, and the obtained mogroside V is more than 60% and the total glycoside is more than 90%. The method only uses anion-cation exchange resin for purification, only uses chemical exchange adsorption, does not have a special macroporous adsorption resin step, cannot obtain the snow white momordica grosvenori sweet glycoside, and has a certain amount of phenolic acid residues; foreign matter remains, and no purported bitter taste can not be achieved; the technology can not make the mogroside V more than 60%.
CN201711064166.X discloses a purification method of flavor mogroside V, comprising the following steps: (1) Polyamide adsorption: dissolving the crude extract of the mogroside with water, loading the solution on a polyamide resin chromatographic column, and collecting effluent; (2) alkali adjustment and ultrafiltration: regulating the pH value of the effluent liquid to 8-10, standing, coarse filtering, ultrafiltering and collecting filtrate; (3) ion exchange adsorption: sequentially loading the filtrate on a cation exchange resin column and an anion exchange resin column, and collecting effluent; (4) decoloring and drying: and (3) introducing the effluent into a decolorizing resin column, collecting the effluent, concentrating, and spray-drying to obtain the flavor mogroside V. In the product obtained by the method, the mass content of the mogroside V is more than 60%, and the yield is more than or equal to 90%. The method adopts anion-cation exchange resin for purification and decolorizes, and the basic principle is that foreign substances are introduced and remain, so that bitter and astringent ingredients cannot be thoroughly removed, and the method is possible to avoid afterbitter, but the bitter and astringent taste of the mouth is still obvious and cannot be removed.
CN201610860141.X discloses an extraction method of mogrosides without bitter taste, comprising the following steps: 1) Dissolving mogroside in water, adding DM130 macroporous resin, eluting with water to colorless, eluting with ethanol, collecting ethanol eluate, and recovering ethanol from eluate to obtain extract; 2) Dissolving the extract in water, adding D101+ macroporous resin, eluting with water, collecting eluate, concentrating, and drying. The method is only refined by using broad-spectrum macroporous adsorption resin, the two resins have strong adsorption capacity to mogrosides, flavone, pigment and the like, separation cannot be realized, phenolic acid substances in mogroside cannot be removed, decoloration cannot be realized, and the product has no bitter taste and needs to be further studied.
CN201610860168.9 discloses a preparation method of debitterized momordica grosvenori extract, which comprises the following steps: 1) Extracting fructus Siraitiae Grosvenorii with ethanol, filtering the extractive solution, and recovering ethanol from the filtrate to obtain extract A; 2) Dissolving extract A in water, adding AB-8 macroporous resin, eluting with water to colorless, eluting with ethanol, collecting ethanol eluate, and recovering ethanol from eluate to obtain extract B; 3) Dissolving extract B in water, adding D101+ macroporous resin, eluting with water, collecting eluate, concentrating, and drying. Compared with the prior art, the momordica grosvenori extract prepared by the method does not contain bitter substances, and has pure sweet taste and no bitter taste. The method only uses broad-spectrum macroporous adsorption resin for refining, and the resin has strong adsorption capacity to mogrosides, flavone, pigment and the like, can not realize separation, can not remove phenolic acid substances in mogroside, and can not decolorize the product, so that further research is needed on whether the product is debitterized or not.
CN200710003364.5 discloses a method for preparing decolored and debitterized momordica grosvenori extract, which is characterized in that: filtering the extractive solution with water as solvent, concentrating, decolorizing with decolorizing resin, eluting with ethanol, removing odor with deodorant, recovering ethanol, concentrating, spray drying, and pulverizing to obtain white and crystalline powder with no traditional Chinese medicine taste or bitter taste, wherein mogroside weight content is above 90%. The method only uses decolorizing resin for refining, and 90% mogroside V can not be prepared; and the decolorized resin is eluted by ethanol, so that all components are eluted together, and the refining step is not actually carried out, wherein in practice, mogroside is not adsorbed by the decolorized resin in an exchange way and flows out in the feeding process, and pigment is adsorbed by the decolorized resin in an exchange way, and the ethanol eluting part is the components such as pigment, impurities and the like. The method can not debitterize the mogroside.
In summary, the debitterizing of the fructus momordicae extract in the prior art mainly relates to the steps of enzymolysis, anion-cation exchange resin treatment, macroporous adsorption resin treatment and the like, and does not relate to the debitterizing of improving the maturity of the fresh fructus momordicae raw material from the source, nor the debitterizing of removing the components affecting the taste and the mouth feel, such as phenolic acid, pigment and the like, in the fresh fructus momordicae by using the macroporous adsorption resin special for phenolic acid, and the debitterizing effect of the extract is still required to be further studied.
Disclosure of Invention
The application aims to solve the technical problems and overcome the defects, and provides a method for preparing the fructus momordicae concentrated juice by using old fructus momordicae of fructus momordicae and/or fresh fruits which cannot be naturally ripe such as fruit of fructus momordicae in a shed, which removes bitter and astringent tastes from the following two aspects and solves the taste and mouthfeel of the fructus momordicae concentrated juice: 1. promoting ripening of old green fruits and/or shed-cleaning fruits which cannot be naturally ripened by an exogenous reagent, converting bitter saponins, and removing bitter and astringent tastes from a raw material source; 2. removing substances affecting taste, such as momordica phenolic acid and pigment, in fresh fructus Siraitiae Grosvenorii, and removing bitter and astringent taste from the plant chemical component layer.
The ripening accelerating method changes the traditional outdoor or greenhouse normal-temperature short-term storage or cold storage long-term storage mode, controls proper temperature, relative humidity, oxygen and carbon dioxide concentration according to specific warehouse conditions, activates the cell viability of the fresh momordica grosvenori by using exogenous adenosine triphosphate, induces and excites the combination of endogenous methionine and oxygen, promotes the transfer and metabolism of saccharide substances and improves the resistance of the ripening process by using exogenous jasmonic acid and methyl ester thereof, thereby generating a large amount of endogenous ethylene and protective substances and reducing the respiratory injury and bacterial invasion injury of the carbon dioxide to the fresh momordica grosvenori. Under the synergistic effect of the exogenous and endogenous substances, the maturity of the fresh fructus momordicae after harvesting is obviously improved, and meanwhile, the rate of bad fruits is greatly reduced. The old green fruits and the canopy sweeping fruits which cannot be naturally grown and matured in the past and are matured by normal temperature storage and single ethylene ripening are matured, and the problem of the maturity of the fruits in the later stage of the fresh momordica grosvenori is solved.
According to the ripening method in the prior art, the old green fruits and the canopy sweeping fruits of the momordica grosvenori are difficult to ripen, and the rate of the broken fruits is as high as more than 8%; even if ripening, it still cannot have the same sensory experience as that of ordinary fructus Siraitiae Grosvenorii after ripening. The ripe fresh momordica grosvenori has the faint scent of the momordica grosvenori and is pleasant; the old green fruits and the shed-cleaning fruits still have certain bitter and green tastes after ripening according to a common method. When the method is used for preparing the momordica grosvenori extract, the consumer experience is poor, the selling price of the product is affected, but if the old Chinese olive and the shed fruit are not needed, the great waste of the momordica grosvenori resource is caused.
The prior patent CN202111522661.7 of the inventor describes a method for improving the maturity of the fructus momordicae by activating the cell activity by exogenous adenosine triphosphate, inducing and exciting the combination of endogenous methionine and oxygen in the fresh fructus momordicae by synergic methionine, promoting the transfer and metabolism of saccharide substances and improving the resistance of the maturation process by exogenous jasmonic acid and methyl ester thereof, thereby generating a large amount of endogenous ethylene and protective substances, reducing the respiratory injury of carbon dioxide to the fresh fructus momordicae and the invasion injury of bacteria, greatly reducing the maturity of the fructus momordicae, leading the old fructus amomi which cannot be naturally grown and matured in the past, storing and maturing the old fructus amomi with single ethylene and the canopy sweeping fruit to be matured, and solving the problem of the maturity of the late fruit of the fresh fructus momordicae produced in Hunan, jiangxi province.
The technical scheme adopted for solving the technical problems is as follows:
a method for preparing fructus Siraitiae Grosvenorii concentrated juice from fructus Siraitiae Grosvenorii which cannot be naturally matured comprises the following steps:
(1) Built-in ripening: selecting old fructus Canarii albi and/or fructus Canarii albi from the picked fresh fructus Siraitiae Grosvenorii, warehousing and stacking according to the size grade, sequentially spraying adenosine triphosphate, methionine, jasmonic acid and/or methyl ester solution thereof, and standing for ripening;
(2) External saccharification: placing the ripened fresh fructus momordicae in a well ventilated place, standing for 4-6 days for saccharification
(3) Extracting: crushing and saccharifying fructus Siraitiae Grosvenorii, keeping seeds intact, and extracting with water to obtain extractive solution;
(4) And (3) filtering and clarifying: centrifuging and filtering the extracting solution, heating the centrifugate to 45-65 ℃, and performing cross-flow filtration by using ceramic membrane complete equipment to obtain clear and transparent ceramic membrane clear liquid;
(5) Decolorization and desalination by ion exchange resin: feeding the clear ceramic membrane solution into an alkaline anion exchange resin column, combining the feed effluent and the water washing liquid, then feeding the mixture into an acidic cation exchange resin, and collecting the feed effluent and the water washing liquid to obtain a decolorized and desalted liquid;
(6) Removing phenolic acid: and (3) feeding the decolorized and desalted solution into a macroporous adsorption resin column special for phenolic acid adsorption, washing with water after feeding, and combining the feeding effluent and the washing liquid to obtain macroporous adsorption resin chromatographic liquid.
(7) And (3) clarifying at low temperature: concentrating the macroporous adsorption resin chromatographic liquid, refrigerating, and micro-filtering to obtain low-temperature clarified liquid;
(8) Concentrating: concentrating under vacuum to obtain concentrated solution.
(9) Sterilizing and packaging: adopts ultra-high temperature instant sterilization, vacuum packaging or aseptic filling to obtain the momordica grosvenori concentrated juice.
Preferably, the fresh momordica grosvenori comprises old green fruits which cannot be naturally ripe and canopy-sweeping fruits, and is normally harvested after 11 months. Screening criteria for old green fruits and shed-sweeping fruits are well known in the art, and specifically, old green fruits: the peel is dark green and dark green, has hard texture, green and no fruit fragrance, has no sticky pulp or little sugar silk, and tastes sweet with bitter and astringent taste; sweeping fruits: the momordica grosvenori is withered or nearly withered but not ripe, and is generally small in head and belongs to the field of external fruits. The peel is dark green and dark green, the texture is hard, the peel and the pulp are large in gaps, the smell is green and astringent, the fragrance of the fruit is not realized, the pulp is sticky or has little sugar silk, and the sweet taste is bitter and astringent.
The fresh momordica grosvenori is classified into 5 grades according to the size, namely, the momordica grosvenori is classified into special fruits, big fruits, medium fruits, small fruits and outer fruits according to the size by using a momordica grosvenori measuring plate, and the fresh momordica grosvenori is piled up according to different grades in a warehouse. The size of the momordica grosvenori is a standard known to the momordica grosvenori industry, and the like, and is a special fruit measuring plate. The size of the fruits and the like are the pricing modes in the sales of the momordica grosvenori, and the price is mainly determined by the size, so that the effect of the maturity of the momordica grosvenori is not obviously influenced and distinguished. The stacking height of the fresh momordica grosvenori in the warehouse is 3-5 layers of the momordica grosvenori. The accumulation is too low to cause the waste of storage space, and the accumulation of volatile substances in the fresh momordica grosvenori in the basket in the ripening process is unfavorable for promoting the ripening between the fresh momordica grosvenori and the fresh momordica grosvenori; when the weight is too high, the bearing is easy to exceed the bearing range of a standard basket for the momordica grosvenori, and the fresh momordica grosvenori is easy to crush, so that the rate of the crushed momordica grosvenori is increased.
Preferably, in step (1), the library labelSetting a raw Dan Huidian and saturated lime water point, carrying out timing ventilation, and controlling the stacking height, the temperature and the relative humidity; further, the lime points are every 4-5 m 2 Let 1 raw lime point and 1 saturated lime water point, the distance between raw Dan Huidian and saturated lime water point is more than 1 meter. The quicklime can absorb excessive water vapor in the air and generate certain heat, so that the constant humidity and temperature in the warehouse are maintained; the saturated lime water can absorb carbon dioxide generated by the fresh momordica grosvenori in the warehouse due to the respiration, reduce the respiratory injury of the carbon dioxide to the fresh momordica grosvenori and obviously reduce the fruit breaking rate; the timing ventilation is to make the oxygen reach the level close to the air (namely about 20%) when the oxygen volume concentration is 10-12%. Under the condition of the warehouse, ventilation is carried out for about 22-26 hours, so that the maturation of the fresh fructus momordicae is promoted. The temperature of the warehouse is 20-26 ℃, and the relative humidity is 75-90%. Under the conditions of temperature and humidity, the maturation of the fructus momordicae can be obviously promoted by combining exogenous additive substances.
In the step (1), the spraying sequence of the three medicaments, namely adenosine triphosphate, methionine, jasmonic acid and/or methyl ester thereof, cannot be changed, firstly, the adenosine triphosphate is used for activating the cell viability, then, the exogenous methionine is further used for activating methionine in endogenous proteins and promoting the combination of the methionine and oxygen, and finally, the jasmonic acid and methyl ester thereof are used for improving metabolism and generating protective substances so as to improve the resistance. The sequence of spraying the reagent is changed, so that the technical effects of improving the maturity, reducing the bad fruit rate and ensuring that the obtained fructus momordicae ripe fruits have good taste can not be achieved.
Preferably, in the step (1), the concentration of adenosine triphosphate is 350-500 ppm, the concentration of methionine is 900-1100 ppm, and the concentration of jasmonic acid and methyl ester thereof is 400-600 ppm. The concentration of the sprayed medicament cannot be too high or too low, the concentration is too low, the spraying volume is too large, so that fresh fruits are accumulated water (the water quantity borne by the surface of the fresh momordica grosvenori is limited), the relative humidity in the air is too high, the absorption of the quicklime to the water and the conversion of the quicklime are influenced, the maturation period is prolonged, and the mildewed fruits are more easily produced; the concentration is too high, the spraying volume is too small, so that the fresh fructus momordicae is not wet enough, the relative humidity in the air is low, the quicklime absorbs less water, the heat production is low, and the maturation of the fresh fructus momordicae is not facilitated.
Preferably, in the step (1), the spraying time interval of the three reagents is 1-5 h, preferably 2-3.5 h, and different reagents are sprayed at a certain time interval, so that the solution of the former substance is fully contacted with the momordica grosvenori cells on the premise that the surface of the fresh momordica grosvenori is soaked, and then the other substance is sprayed, so that a certain time difference is controlled, and the synergistic linkage effect is beneficial to being exerted. The interval time is too short, which is unfavorable for the full absorption of the latter substance, and the interval time is too long, which is unfavorable for the synergistic linkage effect between different substances.
In a preferred embodiment of the invention, three exogenous agents are sprayed according to the following procedure: I. 0-1 h and 72-74 h: spraying adenosine triphosphate solution; 2-3 h and 74-76 h: spraying methionine solution; 4-6 h and 77-80 h: spraying jasmonic acid and methyl ester solution thereof.
In a more preferred embodiment of the present invention, the temperature and humidity are set according to the following procedure: 0 to 100-110h: the temperature is 23-26 ℃, and the relative humidity is 85-90%; 100-110 to 140-150h: the temperature is 23-26 ℃, and the absolute value of the relative humidity is reduced by 2-10%, preferably by 3-7%; and (3) 140-150h until ripening is finished: the absolute value of the relative humidity is reduced by 2 to 10%, preferably by 3 to 7% at a temperature of 20 to 23 ℃. Along with the storage of the fresh momordica grosvenori, the internal moisture of the fresh momordica grosvenori gradually evaporates and loses, the maturity is gradually improved, the environment temperature and the humidity are reduced, the fresh momordica grosvenori can better coordinate the internal environment and the external environment, the whole maturation is facilitated, and the maturation with uniform surface color is obtained; in addition, gradually reduce ambient temperature and humidity, also be favorable to reducing bad fruit rate, reduce temperature and humidity high to the injury of fresh fruit.
Preferably, in the step (2), the external saccharification condition is that the fresh momordica grosvenori after the maturity is improved is placed in a well ventilated place, so that direct sunlight and rain are avoided; stacking the baskets with the height of 4-5, wherein each stack is 4-6 in length and width; the saccharification time is 4-6 days of standing; the saccharification is completed under the condition that more than 65% of the surface of the fruit is yellow, and the weight of the fruit is 85-92% of that of the fruit before the fruit is placed. After the momordica grosvenori which cannot be naturally ripened is ripened in the warehouse, the quality of the momordica grosvenori is equivalent to that of the normal ripened momordica grosvenori. Because the temperature and humidity in the ripening process are greatly different from the external natural conditions, the fruit needs to be stored for a period of time under the external natural conditions to keep the consistency of the production process, so that the moisture in the fruit is further evaporated, the fruit after ripening is promoted to be further ripened, more sugar substances are generated and accumulated, the taste is better, the color of the peel is further yellow, the yellow ripening is realized, and the pulp is handpicked up to have obvious sugar shreds.
Preferably, in step (3), the aqueous extraction includes, but is not limited to, continuous countercurrent extraction, extraction tank extraction.
Further, the conditions of the continuous countercurrent extraction are: temperature: 10-95 ℃; time: 2-3 hours; adding water: 1.2-3.0 times (volume of water/fresh fructus Siraitiae Grosvenorii, V/W); and (3) extruding and filtering after each section of extraction tank is extracted, and combining the continuously flowing extracting solutions to obtain the countercurrent extracting solution.
The conditions for the extraction in the extraction tank are as follows: temperature: 10-95 ℃; time: 1.5-2.5, 1.0-2.0, 0.5-1.5 h; the number of times: 3 times; adding water: 2-4 times (water volume/fresh fructus momordicae, V/W) each time; stirring mode: the mechanical stirring or compressed air recoil is started. Filtering after each extraction, extracting residues 1 and 2 times, extracting for the next time, and combining the extracting solutions 1 and 2 times to obtain extracting solution of the extracting tank.
Preferably, in step (4), the filtration is performed at room temperature, by horizontal screw centrifugation, disk centrifugation, and ceramic membrane clarification. Wherein the ceramic membrane is made of alumina or zirconia, and the aperture is 50-800 nm. The pectin, protein and other components in the fresh momordica grosvenori have certain depositability at room temperature, are easy to adhere to the surface of the ceramic membrane, and influence the working efficiency of the ceramic membrane. If the temperature is raised, the working efficiency of the ceramic membrane can be improved, but some components penetrating through the membrane can have a great influence on the decoloring effect of the ion exchange resin, and the resin is easy to harden. Considering the production efficiency and the decoloring effect, ceramic membranes are preferably used under the room temperature condition.
Preferably, in step (5), the basic anion exchange resin comprises: gel-type and macroporous acrylic acid weak base anion resin, acrylic acid series strong base and weak base anion resin, gel-type and macroporous styrene series strong base anion resin, macroporous acrylic acid strong base anion resin, macroporous styrene series weak base anion resin, preferably model: d900, D941, D316, D296, D280; the acidic cation exchange resin comprises: gel-type and macroporous styrene-type strong acid cation resins, acrylic acid-type gel-type and macroporous weak acid cation resins, preferably model: 001 x 16, D717. Further, in the step (5), the time for collecting the water washing liquid is when the water washing liquid reaches the leakage point, and the leakage point is that the solid content in the water washing liquid is less than 0.2%. 80-120kg of anion exchange resin is used for each ton of fructus Siraitiae Grosvenorii, and 60-80kg of cation exchange resin is used for each ton of fructus Siraitiae Grosvenorii. Flow rate: the feeding flow rate is 0.9-1.2 BV/h, the water washing flow rate is 1.0-1.6 BV/h, and the height-diameter ratio is 4-6:1.
preferably, in the step (6), the phenolic acid is adsorbed by a special macroporous adsorption resin, and the specification model is one or any combination of nonpolar styrene material LXD-200, polar polyamide material LX-8, acrylic acid material LX-17 and styrene brominated resin LX-207. According to each ton of fructus Siraitiae Grosvenorii, 4-6kg of phenolic acid is used for adsorbing special macroporous adsorption resin.
Preferably, in the step (7), the macroporous adsorption resin chromatographic liquid is concentrated to the solid content of 8-12% by a reverse osmosis membrane; and then refrigerating in a refrigerator until the system temperature is 2-5 ℃ for 6-10 hours, and micro-filtering by ceramic membrane complete equipment to obtain clear and transparent low-temperature clear liquid in a low-temperature state, wherein the pore diameter of the ceramic membrane complete equipment is 50-300 nm.
Preferably, in the step (8), the temperature is controlled to be less than or equal to 65 ℃, the vacuum degree is controlled to be more than or equal to 0.085MPa, and the vacuum concentrated solution is obtained until the vacuum concentrated solution reaches 60-70 Brix.
The invention provides a method for preparing momordica grosvenori concentrated juice from fresh momordica grosvenori, which comprises the steps of firstly improving the maturity of fresh momordica grosvenori under specific conditions, changing the traditional outdoor or greenhouse normal-temperature short-term storage or long-term storage mode of a cold storage, controlling proper temperature, relative humidity, oxygen and carbon dioxide concentration under specific warehouse conditions, activating the cell vitality of the fresh momordica grosvenori by using exogenous adenosine triphosphate, inducing and exciting the combination of endogenous methionine and oxygen, promoting the transfer and metabolism of saccharide substances and improving the resistance of the ripening process by using exogenous jasmonic acid and methyl ester thereof, thereby producing a large amount of endogenous ethylene and protecting substances, and reducing the respiratory injury and bacterial invasion injury of the fresh momordica grosvenori by using carbon dioxide. Under the synergistic effect of the exogenous and endogenous substances, the maturity of the harvested fresh momordica grosvenori is remarkably improved, and meanwhile, the rate of bad fruits is greatly reduced. Ripening under specific conditions, and removing bitter and astringent taste of fructus Siraitiae Grosvenorii concentrated juice from raw material source.
After the old green fruits and the shed-sweeping fruits are ripened in the warehouse, the quality of the obtained product is equivalent to that of the normal ripe fructus momordicae. Because the temperature and humidity in the ripening process are greatly different from the external natural conditions, the fruits need to be stored for a period of time under the external natural conditions to keep the consistency of the production process, so that the moisture in the fruits is further evaporated, the fruits after ripening are further ripened, more sugar substances are generated and accumulated, the taste is better, the peel color is further yellow, and the yellow ripening is realized. Bioactive components mogroside in fructus Siraitiae Grosvenorii, and nutrient components such as glucose, fructose, sucrose, protein, etc. are easily dissolved in water, and can be extracted by water. The pectin, protein and other macromolecular substances can be mostly removed by centrifugal filtration and ceramic membrane microfiltration, so that clear and transparent clear liquid is obtained, and the decolorizing and refining effects of the resin are improved.
Mogrosides are the main sweet component in fresh fructus Siraitiae Grosvenorii, and are neutral substances of triterpene saponins which are not adsorbed by ion exchange resin of certain specification and model. The pH of the anion exchange resin feed liquid is about 5-7, and under the condition, the mogroside and pigment can be well exchanged and adsorbed, and substances such as glucose, fructose and the like, reducing sugar and proteins and the like are not adsorbed, so that the separation of the nutrient components such as mogroside, glucose and the like from most of phenolic acids and pigments is realized. The pH of the solution becomes weak alkaline due to the decolorization of the anion exchange resin, i.e., salts are generated, which can be removed by the cation exchange resin and restore the pH of the system to its original state. The phenolic acid special adsorption resin has specific selective adsorption to the momordica grosvenori phenolic acid, basically has no or little adsorption to mogroside, glucose and the like, and can further remove phenolic acid and pigment by generating synergistic action with exchange adsorption of anion exchange resin, so that residual phenolic acid substances realize basically complete adsorption, and bitter and astringent substances affecting the taste and the taste of the momordica grosvenori concentrated juice are removed for the second time.
Fresh momordica grosvenori has more complex and various chemical components, so that the momordica grosvenori concentrated juice has post-precipitation phenomenon, and even though the ceramic membrane is subjected to microfiltration and clarification before decolorization, the post-precipitation cannot be avoided. However, at a certain concentration and a lower temperature, the momordica grosvenori concentrated juice can generate obvious precipitation and turbidity, so that substances generating the post-precipitation can be completely removed through microfiltration and clarification of a small-pore-diameter ceramic membrane under a low temperature condition, and then the substances are concentrated to be higher in concentration or diluted by adding water, stored at normal temperature and the like, and no precipitation and turbidity are generated.
Because the fructus momordicae concentrated juice is rich in bioactive components and nutritional components, microorganisms are easy to breed and deteriorate, and therefore, the fructus momordicae concentrated juice needs to be sterilized and packaged in time to improve the stability of a finished product.
Through the combination of the maturation and saccharification treatment of the fresh momordica grosvenori raw material and the production process technology, the preparation of the momordica grosvenori concentrated juice with good taste and high quality by using the fresh momordica grosvenori is realized, and the industrialized mass production of the momordica grosvenori concentrated juice which is ecological green is realized.
The invention has the beneficial effects that:
(1) The invention provides a method for preparing momordica grosvenori concentrated juice from fresh momordica grosvenori. The method is characterized in that old fructus momordicae and fructus momordicae are used as raw materials, the bitter taste of the fructus momordicae concentrated juice is solved from a raw material source through improving the maturity and saccharification of the fructus momordicae, phenolic acid and pigment which coexist with mogroside are further removed from a phytochemical component layer, and the two aspects are combined to prepare the fructus momordicae concentrated juice with no bitter taste and good taste.
(2) The invention provides a ripening method of fresh momordica grosvenori. The method for ripening fruits and vegetables by regulating temperature, illumination and carbon dioxide or directly by exogenous ethylene in the prior art is changed, the concentration of carbon dioxide is reduced by controlling proper temperature, humidity and oxygen concentration in a warehouse, and endogenous methionine and oxygen of fresh fructus momordicae are stimulated to combine under the synergistic effect of adenosine triphosphate, jasmonic acid and methyl ester thereof by exogenous methionine, so that endogenous ethylene is generated, the ripening of fresh fructus momordicae is obviously promoted, the resistance is improved, and the rate of bad fruits is reduced. The method can not only accelerate the ripening of common fructus momordicae, but also accelerate the ripening of fructus momordicae which cannot be ripened naturally, especially old fructus amomi and shed fruit, greatly improve the ripeness of the old fructus amomi and the shed fruit, has low rate of bad fruits and high mogroside V content, and the taste of the ripened fructus momordicae which cannot be ripened naturally is similar to that of the common fructus momordicae.
(3) The method solves the problem of storing and maturing the fructus momordicae after harvesting, in particular to old fructus amomi and shed sweeping fruits, so that the old fructus amomi and the shed sweeping fruits can be used as raw materials for producing the fructus momordicae concentrated juice to be applied to the plant extraction industry, and are not limited to baking the fructus momordicae. The fresh momordica grosvenori capable of being used for preparing the momordica grosvenori concentrated juice has good taste and high content of mogroside V, so that the application range of old Chinese olive and fruit with a shed is enlarged, and the development of the momordica grosvenori industry, especially the development of the momordica grosvenori industry in Hunan, is promoted.
(4) The method breaks through the technical bottleneck that the prior art cannot prepare the bitter taste-free fructus momordicae concentrated juice from the fructus momordicae which cannot be naturally matured in industrial production, and realizes the industrial scale production of the ecological green fructus momordicae concentrated juice.
Detailed Description
The invention is further illustrated below with reference to examples.
The fresh momordica grosvenori used in the embodiment of the invention is purchased from Jingzhou county in Huai of Hunan province, and the harvesting time is 12 late days.
The quicklime, methionine, adenosine triphosphate, jasmonic acid and methyl esters thereof used, unless specified, are all obtained by conventional commercial means; the saturated lime water is prepared by adding tap water into quicklime.
The purified water is prepared by a secondary pure water device in a production workshop, and the ion exchange resin and the macroporous adsorption resin are obtained by conventional commercial methods if no special description exists.
In the embodiment of the invention, the content of mogroside V in the fructus momordicae concentrated juice is determined by High Performance Liquid Chromatography (HPLC) according to Chinese pharmacopoeia 2020 edition, the sugar degree is determined by a sugar degree meter, and the taste and mouthfeel are determined by the sense.
Example 1
1. And (5) accelerating ripening is built in.
(1) And (5) selecting fruits and warehousing. Firstly, manually selecting 1500kg of old green fruits and shed-sweeping fruits from the harvested fresh momordica grosvenori, dividing the fresh momordica grosvenori into special fruits, big fruits, medium fruits, small fruits and outer fruits according to the sizes, selecting intact, unbroken and mildew-free fruits, and separating according to the following standards: 240 small fruits/basket, 180 medium fruits/basket, 140 big fruits/basket; the specific fruits and the external fruits are 14.0 kg/basket. And (5) forming a basket, loading into a warehouse and stacking according to the grade.
(2) Library criteria. Stack height: a Siraitia grosvenorii standard basket 5 layers; timing ventilation: ventilation is carried out 1 time every 24 hours; dan Huidian: every 5.0m 2 1 raw lime point and 1 saturated lime water point were set, each point was let down with 3.5kg of quicklime and 3.0L of saturated lime water (with calcium hydroxide precipitate in it).
(3) Adenosine triphosphate, methionine, jasmonic acid and methyl ester solutions thereof were sprayed according to the following procedures and conditions.
(1) 0.1h: starting spraying the adenosine triphosphate solution with the concentration of 500 ppm; 2.1h: beginning spraying methionine solution with the concentration of 1100 ppm; 4.5h: starting spraying jasmonic acid solution with the concentration of 600 ppm; 72.5h: starting spraying the adenosine triphosphate solution with the concentration of 500 ppm; 75.0h: beginning spraying methionine solution with the concentration of 1100 ppm; 78.5h: starting spraying jasmonic acid solution with the concentration of 600 ppm; the spraying amount of the medicament is about 80mL of the medicament sprayed per kilogram of the momordica grosvenori.
(2) 0-108 h: the temperature is 26+/-1 ℃ and the relative humidity is 87%; 108-144 h: the temperature is 24+/-1 ℃ and the relative humidity is 84%; 144-168 h: the temperature is 22+/-1 ℃ and the relative humidity is 77 percent.
(4) Time: at any time, the inspection is carried out for 160h, more than 93 percent of the fresh momordica grosvenori skin is changed into green bean yellow, and the pulp is pressed by hands to stick the filaments, ripened and taken out of the warehouse.
Inspecting, wherein in the step of imbedding ripening, the bad fruit rate of the fresh momordica grosvenori is 0.68%; the taste pulp has pure taste, no bitter and astringent taste, and has basically the same taste as the natural and mature fresh fructus momordicae.
2. And (5) external saccharification.
The built-in ripening fructus momordicae is placed in a shed with good ventilation, 5 layers are piled up, each pile is 5 baskets long and wide, and a distance of 50cm is kept between the piles. Inspecting at any time, standing for 6 days, and finding that more than 70% of fresh fructus Siraitiae Grosvenorii has changed into yellow color on the surface, the weight of fruit is 90% of that before standing, and peeling and pressing pulp with hand to obtain obvious sugar thread, which reaches the standard of extracting fresh fructus Siraitiae Grosvenorii.
3. Extracting.
Crushing the saccharified fresh fructus Siraitiae Grosvenorii with fructus Siraitiae Grosvenorii crusher to keep seeds intact, and conveying crushed materials to 6m 3 An extraction tank, which is used for extracting with tap water.
Operating conditions: the temperature is 90 ℃; time: 2.0, 1.5, 0.5h; the number of times: 3 times; adding water: 4000L, 3000L, 4000L; stirring mode: the compressed air is opened to recoil for 5min every 15 min. Filtering after each extraction, extracting residues 1 and 2 times into extract 3 times, collecting extract 3 times by another device, and combining extract 1 and 2 times to obtain 6200L extract.
4. Filtering and clarifying.
The temperature of the extracting solution is reduced to 53 ℃ through a plate heat exchanger, the extracting solution is subjected to horizontal spiral sedimentation and centrifugation, then subjected to disc centrifugation, and finally subjected to ceramic membrane complete equipment with the material of zirconia and the pore diameter of 500nm, so as to obtain clear and transparent ceramic membrane clear liquid.
5. And (3) decoloring and desalting by using ion exchange resin.
(1) And (3) decoloring the anion exchange resin. 180kg of D941 weak-base anion exchange resin is filled in a stainless steel chromatographic column lined with plastic in advance, and is regenerated by acid and alkali for later use; the diameter of the chromatographic column is 0.8m, and the height is 4.5m. Feeding the clear ceramic membrane solution into a resin column at a flow rate of 1BV/h, washing the resin column with 1200L of purified water at a flow rate of 1.2BV/h after feeding until the solid content of effluent is 0.09%, and sequentially collecting feeding effluent and washing column liquid to obtain decolorized liquid.
(2) Desalting with cation exchange resin. The method comprises the steps of (1) filling 120kg of 001 multiplied by 16 strong acid cation exchange resin in a stainless steel chromatographic column lined with plastic in advance, and regenerating with acid and alkali for later use; the diameter of the chromatographic column is 0.8m, and the height is 4.5m. Feeding the decolorized solution into a resin column at a flow rate of 1BV/h, washing the resin column with 850L of purified water at a flow rate of 1.2BV/h after feeding until the solid content of the effluent is 0.11%, and sequentially collecting the fed effluent and the washing column solution to obtain the desalted solution.
6. Macroporous adsorption resin chromatography.
The stainless steel chromatographic column is filled with 6kg of LX-8 macroporous adsorption resin in advance and is treated with acid and alkali for standby. Feeding the desalted liquid into a resin column, washing the resin column with 18L of purified water after feeding, collecting feeding effluent and washing liquid, and combining to obtain macroporous adsorption resin chromatographic liquid.
7. And (5) clarifying at a low temperature.
Concentrating macroporous adsorption resin chromatographic liquid by reverse osmosis membrane until solid content is 8%, refrigerating in cold storage at 2deg.C for 6 hr, and microfiltering by ceramic membrane complete equipment with zirconium oxide and aperture of 200nm to obtain clear and transparent low-temperature clarified liquid.
8. Concentrating.
Concentrating the low-temperature clear liquid under reduced pressure, controlling the temperature to 62 ℃, and controlling the vacuum degree to-0.09 MPa to 67Brix to obtain 172.2kg of vacuum concentrated liquid.
9. Sterilizing and packaging.
Adopts ultra-high temperature of 125 ℃ for instantaneous sterilization and vacuum packaging to obtain the momordica grosvenori concentrated juice.
Through detection, the content of mogroside V in the finished product fructus momordicae concentrated juice is 3.47%, and the phenolic acid is 0.03% and is light yellow. Diluting the finished product siraitia grosvenorii juice with water, preparing into 3wt% of sucrose with the same sweetness, requesting the test subjects to taste, comprehensively scoring and evaluating the smell and taste of the sweetener solution, wherein the score is 1 to 10, the 3wt% sucrose solution is used as a reference, the satisfaction degree of the 5% sucrose solution is 10 at the highest and 1 at the lowest, each time the questionnaire tester is 12, removing the highest score, removing the lowest score, and finally obtaining the overall average value. Specifically, the solution to be assessed is placed in a disposable paper cup, the disposable paper cup is contained in the mouth by sensory assessors, the sensory assessors stay for a few seconds and are spitted out, the assessment time interval is 20 minutes, and the assessment result is an average value scored by 10 assessors. The results are shown in Table 1 below.
Example 2
Other operations and conditions were the same as in example 1, except that in step 1 (3) (1), the concentration of adenosine triphosphate solution was 350ppm, the concentration of methionine solution was 900ppm, the concentration of jasmonic acid solution was 400ppm, and the spraying amount was 100mL per kg of Siraitia grosvenorii.
Example 3
Other operations and conditions were the same as in example 1, except that in step 1 (3) (1), 0.1h: starting spraying the adenosine triphosphate solution with the concentration of 500 ppm; 1.8h: beginning spraying methionine solution with the concentration of 1100 ppm; 3.5h: starting spraying jasmonic acid solution with the concentration of 600 ppm; 73.0h: starting spraying the adenosine triphosphate solution with the concentration of 500 ppm; 74.5h: beginning spraying methionine solution with the concentration of 1100 ppm; 77.0h: starting spraying jasmonic acid solution with the concentration of 600 ppm; the spraying amount of the medicament is about 80mL of the medicament sprayed per kilogram of the momordica grosvenori.
Example 4
Other operations and conditions were the same as in example 1, except that in step 1 (3) (1), 0.1h: starting spraying the adenosine triphosphate solution with the concentration of 500 ppm; 4.0h: beginning spraying methionine solution with the concentration of 1100 ppm; 8.0h: starting spraying jasmonic acid solution with the concentration of 600 ppm; 72.0h: starting spraying the adenosine triphosphate solution with the concentration of 500 ppm; 75.5h: beginning spraying methionine solution with the concentration of 1100 ppm; 80.0h: starting spraying jasmonic acid solution with the concentration of 600 ppm; the spraying amount of the medicament is about 80mL of the medicament sprayed per kilogram of the momordica grosvenori.
Example 5
Other operations and conditions were the same as in example 1, except that in step 1 (3) (2), the temperature was maintained at 24.+ -. 1 ℃ and the humidity was 85% for 0 to 168 hours.
Example 6
The other operations and conditions were the same as in example 1 except that in step 7, the macroporous adsorbent resin chromatographic liquid was concentrated to a solid content of 12% by reverse osmosis membrane, and then cooled in a refrigerator at 5℃for 10 hours.
Example 7
The other operations and conditions were the same as in example 1 except that in step 7, the macroporous adsorbent resin chromatographic liquid was concentrated to 15% solids content by reverse osmosis membrane, and then cooled in a refrigerator at 5℃for 10 hours.
Example 8
The other operations and conditions were the same as in example 1 except that in step 7, the macroporous adsorbent resin chromatographic liquid was concentrated to a solid content of 6% by reverse osmosis membrane, and then cooled in a refrigerator at 3℃for 8 hours.
Comparative example 1
Other operations and conditions were the same as in example 1, except that step 2 was omitted, i.e., no external saccharification was performed.
Comparative example 2
The other conditions were the same as in example 2 except that in step 1 (3) (1), an adenosine triphosphate solution was not sprayed.
Comparative example 3
The other conditions were the same as in example 2 except that in step 1 (3) (1), the methionine solution was not sprayed.
Comparative example 4
The other conditions were the same as in example 2 except that in step 1 (3) (1), the jasmonate solution was not sprayed.
Comparative example 5
Other conditions were the same as in example 2, except that (3) (1) of step 1 was: 0.1h: beginning spraying methionine solution with the concentration of 1100 ppm; 2.0h: starting to spray 500ppm of adenosine triphosphate solution; 4.1h: starting spraying jasmonic acid solution with the concentration of 600 ppm; 72.5h: beginning spraying methionine solution with the concentration of 1100 ppm; 74.2h: starting spraying the adenosine triphosphate solution with the concentration of 500 ppm; 78.0h: starting spraying jasmonic acid solution with the concentration of 600 ppm; the spraying amount of the medicament is about 80mL of the medicament sprayed per kilogram of the momordica grosvenori.
Comparative example 6
Other conditions were the same as in example 2, except that (3) (1) of step 1 was: starting spraying jasmonic acid solution with the concentration of 600 ppm; 2.0h: starting spraying the adenosine triphosphate solution with the concentration of 500 ppm; 4.1h: beginning spraying methionine solution with the concentration of 1100 ppm; 72.5h: starting spraying jasmonic acid solution with the concentration of 600 ppm; 74.2h: starting spraying the adenosine triphosphate solution with the concentration of 500 ppm; 78.0h: beginning spraying methionine solution with the concentration of 1100 ppm; the spraying amount of the medicament is about 80mL of the medicament sprayed per kilogram of the momordica grosvenori.
Comparative example 7
Other operations and conditions were the same as in example 1 except that in step 5, the anion exchange resin and the cation exchange resin were exchanged in order. The obtained fructus Siraitiae Grosvenorii concentrated juice has high pH, has alkali bitter taste, and has reduced mogroside V content.
Comparative example 8
Other operations and conditions were the same as in example 1, except that the acid phenol removal in step 6 was not performed, and the desalted liquid in step (5) was directly subjected to low-temperature clarification. The obtained fructus Siraitiae Grosvenorii concentrated juice is yellow to deep yellow, and has slight astringency.
Comparative example 9
Other operations and conditions were the same as in example 1 except that in step 7, no refrigeration was performed, but the ceramic membrane kit was directly subjected to microfiltration at room temperature. The finished fructus momordicae concentrated juice has a certain solid content, which affects the taste.
TABLE 1
。
The invention can accelerate the ripening of the canopy sweeping fruits and/or the old green fruits of the momordica grosvenori which are difficult to ripen naturally, the obtained momordica grosvenori with high ripeness has low rate of bad fruits, high content of glycoside V and low content of bitter and astringent substances, and is suitable for being continuously processed and manufactured into the momordica grosvenori concentrated juice. The invention optimizes and controls the maturation conditions of the momordica grosvenori, including the types, the dosage, the spraying sequence, the ripening temperature, the humidity and the like of exogenous reagents, adds a low-temperature clarification step, screens the solid content in the momordica grosvenori, finally obtains the momordica grosvenori concentrated juice with good taste, is favored by consumers, widens the utilization range of the momordica grosvenori raw material, reduces the enterprise cost, changes waste into valuable, and is a method suitable for large-scale industrial utilization of the momordica grosvenori raw material.
Claims (8)
1. A method for preparing fructus Siraitiae Grosvenorii concentrated juice from fructus Siraitiae Grosvenorii which cannot be naturally matured comprises the following steps:
(1) Built-in ripening: selecting old green fruits and/or shed-sweeping fruits from the picked fresh momordica grosvenori, warehousing and stacking according to the size grades, and spraying three exogenous reagents according to the following procedures: 0-1 h and 72-74 h: spraying adenosine triphosphate solution; 2-3 h and 74-76 h: spraying methionine solution; 4-6 h and 77-80 h: spraying jasmonic acid and/or methyl jasmonate solution, and standing for ripening; the standard of the warehouse is to set up raw Dan Huidian and saturated lime water points, perform timing ventilation and control the stacking height, temperature and relative humidity; every 4-5 m 2 Setting 1 raw lime point and 1 saturated lime water point, wherein the distance between the raw Dan Huidian and the saturated lime water point is more than 1 meter; the timing ventilation is to enable oxygen to reach a level close to air when the volume concentration of the oxygen is 10-12%;
the concentration of adenosine triphosphate is 350-500 ppm, the concentration of methionine is 900-1100 ppm, and the concentration of jasmonic acid and/or methyl jasmonate solution is 400-600 ppm;
the temperature and relative humidity were set according to the following procedure: 0 to 100-110h: the temperature is 23-26 ℃, and the relative humidity is 85-90%; 100-110 to 140-150h: the temperature is 23-26 ℃, and the absolute value of the relative humidity is reduced by 2-10%; and (3) 140-150h until ripening is finished: the temperature is 20-23 ℃, and the absolute value of the relative humidity is reduced by 2-10%;
(2) External saccharification: placing the ripened fresh fructus momordicae in a well ventilated place, standing for 4-6 days for saccharification;
(3) Extracting: crushing and saccharifying fructus Siraitiae Grosvenorii, keeping seeds intact, and extracting with water to obtain extractive solution;
(4) And (3) filtering and clarifying: centrifuging and filtering the extracting solution, heating the centrifugate to 45-65 ℃, and performing cross-flow filtration by using ceramic membrane complete equipment to obtain clear and transparent ceramic membrane clear liquid;
(5) Decolorization and desalination by ion exchange resin: feeding clear ceramic membrane liquid into an alkaline anion exchange resin column, washing after feeding, collecting feeding effluent and washing liquid, combining the feeding effluent and the washing liquid, then feeding the mixture into an acidic cation exchange resin, washing after feeding, collecting the feeding effluent and the washing liquid, and collecting the feeding effluent and the washing liquid to obtain decoloration and desalination liquid;
(6) Removing phenolic acid: feeding the decolorized and desalted solution into a macroporous adsorption resin column special for phenolic acid adsorption, washing with water after feeding, and combining the feeding effluent and the washing liquid to obtain macroporous adsorption resin chromatographic liquid;
(7) And (3) clarifying at low temperature: concentrating the macroporous adsorption resin chromatographic liquid, refrigerating, and micro-filtering to obtain low-temperature clarified liquid;
(8) Concentrating: concentrating under vacuum to obtain concentrated solution;
(9) Sterilizing and packaging: adopts ultra-high temperature instant sterilization, vacuum packaging or aseptic filling to obtain the momordica grosvenori concentrated juice.
2. The method of claim 1, wherein the humidity is set according to the following procedure: 100-110 to 140-150h: the absolute value of the relative humidity is reduced by 3-7%; and (3) 140-150h until ripening is finished: the absolute value of the relative humidity is reduced by 3-7%.
3. The method of claim 1, wherein in the step (2), the external saccharification condition is that fresh momordica grosvenori after the maturity is improved is placed in a well ventilated place, so as to avoid direct sunlight and rain; stacking the baskets with the height of 4-5, wherein each stack is 4-6 in length and width; the saccharification time is 4-6 days of standing; and/or
In step (3), the aqueous extraction includes, but is not limited to, continuous countercurrent extraction, extraction tank extraction; and/or
In the step (4), the filtration is carried out at room temperature, and is a combination of horizontal screw centrifugation, disc centrifugation and ceramic membrane clarification.
4. The method according to claim 1, wherein in step (5), the basic anion exchange resin is selected from the group consisting of gel-type and macroporous acrylic weak base anion resins, gel-type and macroporous styrenic strong base anion resins, macroporous acrylic strong base anion resins, macroporous styrenic weak base anion resins; the acidic cation exchange resin is selected from gel-type and macroporous styrene strong acid cation resin, acrylic gel-type and macroporous weak acid cation resin.
5. The method according to claim 4, wherein in step (5), the water washing liquid is collected at the time when the water washing effluent reaches a leakage point, and the leakage point is that the solid content in the water washing effluent is less than 0.2%; 80-120kg of alkaline anion exchange resin is used for each ton of fructus momordicae, and 60-80kg of acidic cation exchange resin is used for each ton of fructus momordicae; flow rate: the feeding flow rate is 0.9-1.2 BV/h, the water washing flow rate is 1.0-1.6 BV/h, and the height-diameter ratio is 4-6:1.
6. the method according to claim 1, wherein in the step (6), the phenolic acid is adsorbed on the special macroporous adsorption resin, and the specification model is one of or any combination of nonpolar styrene material LXD-200, polar polyamide material LX-8, acrylic acid material LX-17, and styrene brominated resin LX-207; according to each ton of fructus Siraitiae Grosvenorii, 4-6kg of phenolic acid is used for adsorbing special macroporous adsorption resin.
7. The method according to claim 1, wherein in the step (7), the macroporous adsorption resin chromatographic liquid is concentrated to a solid content of 8-12% by a reverse osmosis membrane; and then refrigerating in a refrigerator until the system temperature is 2-5 ℃ for 6-10 hours, and micro-filtering by ceramic membrane complete equipment to obtain clear and transparent low-temperature clear liquid in a low-temperature state, wherein the pore diameter of the ceramic membrane complete equipment is 50-300 nm.
8. The method of claim 1, wherein in the step (8), the temperature is controlled to be less than or equal to 65 ℃, the vacuum degree is controlled to be more than or equal to 0.085MPa, and the vacuum concentrated solution is obtained from 60 to 70 Brix.
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Denomination of invention: A method for preparing concentrated siraitia grosvenorii juice from siraitia grosvenorii that cannot be naturally matured Granted publication date: 20230829 Pledgee: Jiangxi Shanggao Rural Commercial Bank Co.,Ltd. Business Department Pledgor: Jiangxi Haifu Bioengineering Co.,Ltd. Registration number: Y2024980036851 |