CN117546961A - Semi-fermented zero-sucrose momordica grosvenori concentrated juice and preparation method thereof - Google Patents
Semi-fermented zero-sucrose momordica grosvenori concentrated juice and preparation method thereof Download PDFInfo
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- CN117546961A CN117546961A CN202311664197.4A CN202311664197A CN117546961A CN 117546961 A CN117546961 A CN 117546961A CN 202311664197 A CN202311664197 A CN 202311664197A CN 117546961 A CN117546961 A CN 117546961A
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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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/08—Concentrating or drying of juices
- A23L2/082—Concentrating or drying of juices by membrane processes
- A23L2/087—Concentrating or drying of juices by membrane processes by ultrafiltration, microfiltration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
- A23L2/74—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration using membranes, e.g. osmosis, ultrafiltration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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Abstract
The invention relates to semi-fermented zero-sucrose momordica grosvenori concentrated juice, which comprises the following components: glucose, fructose, erythritol, mogroside V and water, wherein the mass ratio of the glucose to the fructose to the erythritol is 1-10:2-5:1, the sugar degree of the semi-fermented zero-sucrose momordica grosvenori concentrated juice is 50-80brix; the preparation process of the semi-fermented zero-sucrose momordica grosvenori concentrated juice comprises enzymolysis and fermentation, wherein the fermentation end point is to control the mass ratio of glucose to erythritol to be 1-10:1. according to the invention, after the sucrase is modified by trehalose, enzymolysis is fully performed under the synergistic effect of the auxiliary reagent citric acid, so that the zero-sucrose momordica grosvenori concentrated juice is finally obtained. In addition, the invention controls the fermentation degree, namely, when the glucose and the erythritol in the system reach a certain proportion, the fermentation is stopped by inactivation, the GI value of the concentrated juice is further reduced, and the semi-fermentation zero-sucrose momordica grosvenori concentrated juice containing the erythritol is obtained.
Description
Technical Field
The invention relates to fresh fruit concentrated juice and a production method thereof, in particular to semi-fermented zero-sucrose momordica grosvenori concentrated juice and a preparation method thereof.
Background
The momordica grosvenori glycoside contained in the momordica grosvenori is a natural sweetener 400 times as sweet as sucrose, but does not generate heat, is purely natural and has good taste, so the momordica grosvenori sweetener is an ideal natural and healthy sugar substitute sweetener for people who are not suitable for eating sucrose, such as diabetes, obesity and the like. Mogrosides are natural high-intensity sweeteners and widely used as additives for various foods, beverages and health products. Compared with high-power sweeteners such as aspartame and the like which are chemically synthesized, the mogroside is completely from the momordica grosvenori, is more green and safer, accords with the current consumption habit of people, and is popular in the market. Various mogroside products sold in the market at present, such as V50 (the content of mogroside is about 50%), V25 (the content of mogroside is about 25%), and V10 (the content of mogroside is about 10%), wherein the preparation process of the mogroside adopts a macroporous adsorption resin separation process to separate and remove sugar such as sucrose, so that the sucrose content is low. However, the process of separation by macroporous adsorption resin also removes fructose and/or glucose, and if a higher content of fructose and/or glucose is desired to be retained, the sucrose content will be higher. However, the commercial fructus Siraitiae Grosvenorii juice concentrate product cannot use macroporous resin if sugar such as fructose and glucose is retained. Thus, the current fructus momordicae juice concentrate products containing fructose and glucose all have relatively high sucrose content.
If the sucrose content is zero or low, the corresponding fructose and glucose content is reduced; on the other hand, even with various complex processes, it is still difficult to achieve true zero sucrose. The existing market has vigorous demands on 'zero sucrose' sweeteners, on one hand, the demands are from the improvement of the living standard of people and pursue natural health; on the other hand, is a rigidity requirement of the current upstream products. Sugar reduction and even sugar-free performance are trends in the global food industry, and sugar tax increases on beverages are started in various countries, particularly, the export of the momordica grosvenori extract is mainly in European and American countries, and the standards of the momordica grosvenori extract in the countries are increasingly strict at present, wherein low sugar and sugar-free performance are important standards for evaluating the quality of products.
CN107969532a discloses a momordica grosvenori instant drink, which is obtained by taking momordica grosvenori as a raw material and through the steps of crushing, hot water extraction, ultrafiltration, nanofiltration, concentration and the like, the total protein of plants is 15-35%. The product obtained by the method has extremely high vegetable protein content, so that the astringency caused by the vegetable protein has great influence on the mouthfeel. In addition, too high a content of protein exists in the beverage, and the precipitation is unavoidable for a long time, which is unfavorable for eating.
CN112617147a discloses a momordica grosvenori concentrated juice and a preparation method thereof, comprising the following steps: s1) crushing: crushing the momordica grosvenori to obtain crushed momordica grosvenori; the fructus momordicae comprises fresh fructus momordicae and dried fructus momordicae; s2) leaching: leaching the crushed fructus momordicae with water to obtain leaching liquor; s3) enzymolysis: adding an enzyme preparation into the leaching solution for enzymolysis to obtain an enzymolysis solution; s4) fermenting: adding a fermenting agent into the enzymolysis liquid for fermentation to obtain fermentation liquid; s5) membrane separation: separating the fermentation liquor by a membrane to obtain a permeate; s6) concentrating: concentrating the permeate to obtain a concentrated solution; s7) browning: and (3) sequentially carrying out ascorbic acid browning, maillard browning and caramelization browning on the concentrated solution to obtain the momordica grosvenori concentrated juice. The content of glucose, fructose, lactose, maltose, sucrose, starch and other components in the product is less than or equal to 0.3 percent of the total solid content, and meets the requirements of low sugar and low heat. However, excessive sugar is consumed in the fermentation process, and the product has too deep color and limited application range.
The inventor's prior patent CN202311298595.9 discloses a zero-sucrose momordica grosvenori concentrated juice and a production method thereof, and the invention creates a favorable environmental condition for the enzymolysis of sucrase after removing macromolecular impurities such as pectin, protein and the like in the momordica grosvenori extract. After the sucrase is modified by trehalose, under the synergistic effect of the auxiliary reagent citric acid, the enzymolysis reaction can be fully carried out in the forward direction, so that the complete enzymolysis of the sucrose is realized, and the zero-sucrose fructus momordicae concentrated juice is finally obtained.
Disclosure of Invention
The invention aims to solve the technical problem of providing the semi-fermented zero-sucrose momordica grosvenori concentrated juice containing erythritol. Further, the technical problem to be solved by the invention is to provide a preparation method of the momordica grosvenori concentrated juice, which contains erythrose and does not contain sucrose, and the content ratio of glucose can be adjusted through process control, so that the taste is improved, the integral heat and GI value of the concentrated juice product are reduced, and the purpose of reducing sugar and even achieving zero sugar is achieved from multiple aspects.
The technical scheme adopted for solving the technical problems is as follows:
a semi-fermented zero sucrose fructus Siraitiae Grosvenorii concentrated juice comprises the following components: glucose, fructose, erythritol, mogroside V and water, wherein the mass ratio of the glucose to the fructose to the erythritol is 1-10:2-5:1, the sugar degree of the semi-fermented zero-sucrose momordica grosvenori concentrated juice is 50-80brix; the preparation process of the semi-fermented zero-sucrose momordica grosvenori concentrated juice comprises enzymolysis and fermentation, wherein the fermentation end point is to control the mass ratio of glucose to erythritol to be 1-10:1.
preferably, the semi-fermented zero-sucrose momordica grosvenori concentrated juice has the mass ratio of glucose to fructose to erythritol of 1.7-2.25:3.8-4.2:1, the sugar degree of the semi-fermented zero-sucrose momordica grosvenori concentrated juice is 60-75brix, preferably 65-70brix.
Preferably, the semi-fermented zero-sucrose momordica grosvenori concentrated juice can also comprise momordica grosvenori sweet glycoside, and the momordica grosvenori sweet glycoside can be contained in raw materials, can be added after the concentrated juice is prepared, or can be both. According to the requirement, the proportion of mogroside can be flexibly regulated and controlled. For example, in one specific embodiment of the invention, the semi-fermented zero-sucrose momordica grosvenori concentrated juice has a mass ratio of 1.7-2.25 of glucose, fructose and erythritol: 3.8-4.2:1:0.1-10; preferably 1.7-2.25:3.8-4.2:1:0.5-2. Further, the mogroside is at least one selected from mogroside V, mogroside III, mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside.
The water content in the semi-fermented zero-sucrose Momordica grosvenori concentrated juice is not particularly limited, so that the sugar degree of the final concentrated juice is within the above range.
It will be appreciated by those skilled in the art that the semi-fermented zero sucrose Momordica grosvenori juice concentrate of the present invention may still exist, except that the sucrose content is very low and possibly below the detection limit of the instrument, so that the zero sucrose content of the present invention is not detected for an instrument having a detection limit of 0.001wt%, i.e., the meaning of "zero" sucrose in the present invention is sucrose content of less than or equal to 0.001wt%. The detection result was 0.
It should be further understood by those skilled in the art that the semi-fermented zero sucrose momordica grosvenori juice according to the present invention may contain trace amounts of components carried by momordica grosvenori itself (e.g., maltose, mannitol, etc.), and trace amounts of by-products (e.g., arabitol, mannitol, ribitol, etc.) generated during fermentation, in addition to the above-mentioned main components, i.e., glucose, fructose, erythritol, mogroside V.
The invention also provides a preparation method of the semi-fermented zero-sucrose momordica grosvenori concentrated juice, which comprises the following steps:
(1) Preparation of raw material liquid: taking liquid material from the production and processing steps of the momordica grosvenori extract;
(2) Sterilizing and enzyme deactivation: sterilizing the extract with continuous sterilizing equipment, and collecting sterilized solution;
(3) And (3) centrifuging: continuously passing the sterilized solution through a horizontal decanter centrifuge and a disk centrifuge to obtain a centrifugate;
(4) And (3) ceramic membrane filtration: filtering the centrifugate with ceramic membrane to obtain ceramic membrane filtrate;
(5) Enzymolysis: adding trehalose-modified sucrase and an auxiliary enzymolysis reagent into the ceramic membrane filtrate for enzymolysis to obtain an enzymolysis solution;
(6) Fermentation: adding the enzymolysis liquid into a fermentation tank, sterilizing at high temperature, inactivating enzyme, adding fermentation strain and fermentation auxiliary materials, and fermenting; monitoring during fermentation by detecting glucose: erythritol content ratio, when glucose: the mass ratio of erythritol is in the range of 1-10:1, the fermentation broth is inactivated, and the fermentation is ended, so that an inactivated fermentation broth is obtained;
(7) Ceramic membrane filtration again: filtering the inactivated fermentation liquor by using a ceramic membrane to obtain fermentation filtrate;
(8) Desalting, decoloring and removing impurities: passing the fermentation filtrate through cation and anion exchange resin columns and a mixed bed to obtain desalting, decolorizing and impurity removing liquid;
(9) Membrane concentration: concentrating the desalted, decolorized and impurity-removed liquid by using a reverse osmosis membrane to obtain a membrane concentrate;
(10) Ultrafiltration: filtering the membrane concentrate with ultrafiltration membrane to obtain ultrafiltration filtrate;
(11) Concentrating: concentrating the ultrafiltration filtrate under reduced pressure with a falling film type concentrator to a specified sugar degree to obtain semi-fermented zero-sucrose fructus Siraitiae Grosvenorii concentrated juice.
Optionally, the preparation method of the semi-fermented zero-sucrose momordica grosvenori concentrated juice of the present invention may further comprise the step (12): and (3) splicing: adding a component containing mogroside into the semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained in the step (11) to increase the content of glycoside V in the semi-fermented zero-sucrose momordica grosvenori concentrated juice, so as to obtain the blended semi-fermented zero-sucrose momordica grosvenori concentrated juice. Preferably, the components containing mogroside are selected from mogroside dry powder (such as V50, V25, V10), and can also be concentrated juice containing mogroside. Preferably, the sucrose content of the added component containing the mogroside is less than or equal to 0.001wt%.
Preferably, in the step (1), the liquid material is selected from various materials containing sugar components generated during the extraction and processing of the momordica grosvenori, for example, the liquid material is selected from at least one of an extraction concentrated solution, a horizontal spiral centrifugal filtrate, a dish centrifugal filtrate, a tubular centrifugal filtrate, a plate-frame filtering filtrate, a ceramic membrane filtrate, an ultrafiltration membrane filtrate, a nanofiltration membrane filtrate, a macroporous resin column-loading effluent and an anion-cation resin decolorization solution; further, the content of mogroside V in the liquid material is 0-10wt%.
Preferably, in the step (2), the sterilization is continuous sterilization, the highest temperature in the sterilization process is 100-150 ℃, and the sterilization time is 10-120 seconds. One of the purposes of using the continuous sterilization equipment is to kill microorganisms in fresh fruit extract, prevent the breeding of the microorganisms from affecting the yield of the stevioside and prevent the existence of the microorganisms from affecting the catalytic activity of sucrose; the second purpose of using continuous sterilizing equipment is to denature various fructus Siraitiae Grosvenorii biological enzymes in the extract at high temperature to precipitate out, so as to prevent fructus Siraitiae Grosvenorii biological enzymes from affecting the solubility and taste of fructus Siraitiae Grosvenorii concentrated juice product. If the sterilization temperature is too low or the sterilization time is too short, the two purposes cannot be sufficiently achieved; if the sterilization temperature is too high or the sterilization time is too long, not only energy waste is caused, but also the adverse effects of degradation of mogroside, deepening of product color, burnt smell and the like are caused.
In the step (3), the centrifugal machine can adopt a decanter centrifuge and a disk centrifuge, and has no special requirement on the power and the rotating speed of the decanter centrifuge and the disk centrifuge. The aim of passing the sterilizing liquid continuously through a decanter centrifuge and a disk centrifuge is to remove a large amount of fine pericarp and fruit residue scraps, crude fructus momordicae fibers, fructus momordicae pectin and proteins (fructus momordicae biological enzymes) separated out due to high-temperature denaturation contained in the sterilizing liquid, and the existence of the components influences the catalytic activity of sucrase.
Preferably, in the step (4), the pore diameter of the ceramic membrane is 1-10 μm, and the filtration pressure is 0.1-0.5Mpa. The purpose of using a ceramic membrane is to further remove small amounts of finely denatured proteins and pectins which cannot be thoroughly removed in the centrifugation step of step (3) and to make the material clear and transparent so as to eliminate the adverse effect of the above impurities on the enzymatic hydrolysis of sucrase.
Preferably, in the step (5), the amount of the trehalose-modified sucrase is 0.05-0.1wt% of the total sugar weight (ceramic membrane filtrate weight×sugar degree brix%) in the ceramic membrane filtrate, the enzymolysis temperature is 20-60 ℃, the enzymolysis pH value is 3.0-8.0, and the enzymolysis time is 1-10 hours. The purpose of using the sucrase is to thoroughly enzymatically convert sucrose in the material into glucose and sucrose. If the addition amount of the sucrase is too small, the enzymolysis temperature is too low, the enzymolysis pH is too low or the enzymolysis time is too short, incomplete enzymolysis can be caused; if the sucrase is excessively added, the enzymolysis temperature is excessively high, the enzymolysis pH is excessively high or the enzymolysis time is excessively long, not only the waste of materials and energy sources can be caused, but also the activity of the enzyme can be reduced, and the incomplete enzymolysis can be caused. The sucrase is not particularly limited, and any sucrase is known in the art. The application range of the pH is 3-8, and the temperature is 20-80 ℃.
Preferably, in step (5), the trehalose-modified sucrase is obtained by a preparation method comprising the steps of:
(S1) dissolving sucrase in a buffer solution with the pH value of 6-7, adding sodium periodate, standing the obtained mixture for 2-4 hours at the temperature of 10-15 ℃ in the dark, adding ethylene glycol, and carrying out buffer dialysis at the pH value of 6-7 to obtain activated sucrase;
(S2) adding a protective substrate into the activated sucrase, adding trehalose, reacting for 10-15h at 30-40 ℃, carrying out buffer dialysis at the pH value of 6-7, and freeze-drying to obtain the trehalose-modified sucrase.
Further, in the steps (S1) and (S2), the buffer solution for buffer dialysis is a citric acid-sodium citrate buffer solution; the protective substrate is sucrose; the buffer dialysis time is 20-30h; the material ratio satisfies the following conditions: the mass ratio of the sucrase to the sodium periodate to the glycol to the protective substrate to the trehalose is 10:10-20:2-3:50-100:7-10.
The purpose of using trehalose to modify sucrase is to fully activate and enhance the enzymatic hydrolysis capability of sucrase, so that the sucrase can continuously, efficiently and thoroughly hydrolyze sucrose to realize 0 sucrose. The inventors have also tried modification of sucrase with modification agents such as chitosan, dextran etc., but the effect is significantly inferior to that of trehalose.
Preferably, in step (5), the auxiliary reagent is citric acid. The amount of citric acid is 0.4-0.7 times of the mass of trehalose modified sucrase. One of the purposes of adding citric acid is to adjust the pH value of the material to meet the optimal pH value of the sucrase for enzymolysis; the second purpose of adding citric acid is that the inventor finds that the citric acid can improve the activity of sucrase under the specific environment, so that the sucrose is thoroughly hydrolyzed, and the purpose of 'zero sucrose' is achieved. If the amount of citric acid added is too small, the above object cannot be sufficiently achieved; if the addition amount of the citric acid is too large, not only the waste of materials can be caused, but also the pH value of the materials can be too low, which is not beneficial to the enzymolysis of the sucrose.
Preferably, in step (6), when glucose: the mass ratio of erythritol is 1.7-2.25: within 1, the fermentation broth is inactivated.
Preferably, in the step (7), the pore diameter of the ceramic membrane is 1-10 μm, and the filtration pressure is 0.1-0.5Mpa. The purpose of the ceramic membrane is to filter and remove suspended matters, insoluble matters and other impurities in the inactivated fermentation liquor, so that the materials are clarified, and the subsequent desalting, decoloring and impurity removal are facilitated.
Preferably, in step (8), the type of the cation exchange resin is gel-type styrene cation exchange resin or macroporous-type styrene cation exchange resin, and specific types include, but are not limited to: 001×7, 001×8, 001×16, D001. The ratio of the volume usage of the cation exchange resin to the weight of the fresh fructus momordicae is 0.3-1L:1kg. The height to diameter ratio of the cation exchange resin column is 0.5:1-10:1. the flow rate of the material passing through the cation exchange resin column is 0.5-10BV/h. The purpose of the cation exchange resin is to remove impurities such as salt, protein and the like existing in the materials or generated in the steps of enzymolysis and fermentation of sucrose. If the dosage of the cation exchange resin is too small, the height-diameter ratio is too small or the flow rate of the materials passing through the cation exchange resin column is too high, desalination and impurity removal are not thorough; if the cation exchange resin is used too much, the height-to-diameter ratio is too large, or the flow rate of the material passing through the cation exchange resin column is too slow, the waste of the material and energy sources is caused.
Preferably, in step (8), the type of the anion exchange resin is a macroporous styrene-based anion exchange resin, or a macroporous acrylic-based anion exchange resin, and specific models include, but are not limited to: d941, D945, LX-T5, LXD-762, LX-94. The volume usage of the anion exchange resin is that the weight ratio of the fresh fructus momordicae is 0.3-1L:1kg. The height to diameter ratio of the anion exchange resin column is 0.5:1-10:1. the flow rate of the material passing through the anion exchange resin column is 0.5-10BV/h. The purpose of using anion exchange resin is to remove impurities such as pigments which exist in the materials or are generated in the steps of enzymolysis and fermentation of sucrose. If the dosage of the anion exchange resin is too small, the height-diameter ratio is too small or the flow rate of the materials passing through the anion exchange resin column is too high, incomplete decolorization is caused; if the anion exchange resin is used too much, the height to diameter ratio is too large or the flow rate of the material passing through the anion exchange resin column is too slow, the waste of the material and the energy is caused.
Preferably, in step (8), the mixed bed is a mixed bed of cation exchange resin and anion exchange resin, wherein the ratio of cation exchange resin to anion exchange resin is 1:1 to 10:1 (V/V). The ratio of the total volume usage of the ion exchange resin in the mixed bed to the weight of the fresh fructus momordicae is 0.3-1L:1kg. The height to diameter ratio of the mixed bed was 0.5:1-10:1. the flow rate of the material through the mixing bed is 0.5-10BV/h. One of the purposes of using the mixed bed is to enable the desalting, decoloring and impurity removing effects of the materials to be more thorough; and secondly, the pH value of the material is regulated, so that the pH value of the final material in the step is weak acid, and the product quality requirement is met. If the total amount of ion exchange resin in the mixed bed is too small, the height-to-diameter ratio is too small, or the flow rate of the material passing through the mixed bed is too fast, the above purpose cannot be achieved; if the total amount of the ion exchange resin in the mixed bed is too large, the height-diameter ratio is too large or the flow rate of the materials passing through the mixed bed is too slow, not only the materials and energy sources are wasted, but also the pH value of the materials is abnormal.
Preferably, in the step (9), the molecular weight cut-off of the reverse osmosis membrane is 50-200DA, the pressure of membrane concentration is 1-15Mpa, and the degree of membrane concentration is 10-25brix of the membrane concentrate. One of the purposes of concentration using reverse osmosis membranes is to save steam; and secondly, the concentration of the materials is improved in a low-temperature mode, so that the color deepening and the taste and smell abnormality of the concentrated solution caused by long-time high temperature can be prevented.
Preferably, in the step (10), the pore diameter of the ultrafiltration membrane is 10-100 nanometers, and the filtration pressure is 0.1-0.5Mpa. The purpose of ultrafiltration is to increase the clarity of the material.
Preferably, in the step (11), the falling film type concentrator comprises, but is not limited to, a three-effect falling film concentrator, a four-effect falling film concentrator and a five-effect falling film concentrator, and the sugar degree of the semi-fermented zero-sucrose momordica grosvenori concentrated juice is 50-80brix.
Preferably, in the step (12), the (dry) content of mogroside V in the high-content dry powder (or concentrated solution) of the momordica grosvenori extract is 3% -85%; the addition amount is 0.5-200% of the weight of the semi-fermented zero-sucrose momordica grosvenori concentrated juice; after blending, the content of glycoside V in the concentrated juice is 0.5-20%.
The principle of the method of the invention is as follows:
the main sugar in the fructus momordicae is fructose and glucose, and contains a small amount of sucrose. After macromolecular impurities such as pectin and protein in the momordica grosvenori extracting solution are removed, a favorable environment condition is created for the enzymolysis of sucrase. The sucrase can enzymatically hydrolyze sucrose into fructose and glucose. However, the fructus momordicae extract contains a large amount of fructose and glucose, and the products of the enzymolysis of the sucrase are also fructose and glucose. When the concentration of the products (fructose and glucose) of the sucrase enzymatic hydrolysis reaction is higher, the enzymatic hydrolysis reaction is more difficult or slower to carry out in the forward direction, so that the complete enzymatic hydrolysis of the sucrose is difficult to achieve in the industry. The inventor finds that after the sucrase is modified by trehalose, the enzymolysis reaction can be fully carried out in the forward direction under the synergistic effect of the auxiliary reagent citric acid, so that the complete enzymolysis of the sucrose is realized, and the zero-sucrose momordica grosvenori concentrated juice is finally obtained. Citric acid can increase the activity of sucrase in this specific environment, one of the reasons for this is probably that citric acid complexes with certain metal ions in the material (derived from momordica grosvenori itself) which have an inhibitory effect on sucrase, eliminating its negative influence on sucrase.
In addition, glucose contained in the momordica grosvenori and glucose which is a product of hydrolysis of sucrose are utilized to convert a part of glucose into erythritol under the action of erythritol-producing strains, so that the semi-fermented zero-sucrose momordica grosvenori concentrated juice containing erythritol can be obtained.
The method has the beneficial effects that:
(1) In the semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained by the method, the mass content of sucrose is 0, and the sucrose is thoroughly hydrolyzed, so that zero sucrose is truly achieved.
(2) Compared with the traditional momordica grosvenori concentrated juice, the semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained by the method has an important advantage that a part of glucose is converted into erythritol (basically without causing the rise of blood sugar), so that the taste is improved, the heat and the Glycemic Index (GI) value of the whole concentrated juice product are reduced, and the sugar is reduced from multiple aspects;
(3) The semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained by the method is light yellow transparent thick liquid, has faint scent, sweet, cool and saturated taste and no peculiar smell; in addition, the invention also provides the half-fermentation zero-sucrose momordica grosvenori concentrated juice after blending, and the concentrated juice can reach different sweetness multiples by adjusting the content of the glycoside V so as to meet the demands of different clients.
(4) The method has the advantages of strong operability in the technical process, safety, environmental protection and no pollution, and is suitable for industrial production.
The semi-fermented zero-sucrose momordica grosvenori concentrated juice produced by the method can be applied to foods, medicines, dairy products, health products and the like.
Drawings
FIG. 1 is a liquid chromatogram of the half-fermented zero-sucrose Siraitia grosvenorii juice obtained in example 1.
FIG. 2 is a liquid chromatogram of the semi-fermented zero sucrose Siraitia grosvenorii juice obtained in example 2.
FIG. 3 is a liquid chromatogram of the zero sucrose Siraitia grosvenorii juice obtained in comparative example 1.
FIG. 4 is a liquid chromatogram of the Momordica grosvenori concentrated juice obtained in comparative example 2.
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 Guangxi Longshen, wherein the mass content of sucrose is 1.10%, and the mass content of momordica grosvenori sweet glycoside V is 0.47%; the effluent liquid of the macroporous resin column of the momordica grosvenori used in the embodiment of the invention is an extracting solution obtained by extracting fresh momordica grosvenori with water, and the effluent liquid of the column after passing through macroporous adsorption resin is purchased from Hunan Hua Cheng biological resource Co., ltd; the edible sucrase used in the examples of the present invention was purchased from Cangzhou summer Cheng Mei biotechnology Co., ltd., brand GDG-2028; the 001X 7 and 001X 16 type cation exchange resins, LXD-762 and LX-94 type anion exchange resins used in the embodiment of the invention are purchased from New Material Co., ltd; the ceramic membrane, the reverse osmosis membrane and the ultrafiltration membrane used in the embodiment of the invention are purchased from Nanjing Fulin environmental protection technology Co., ltd; the raw materials or chemical reagents used in the examples of the present invention, unless otherwise specified, were obtained by conventional commercial means.
The embodiment of the invention adopts a high performance liquid chromatography evaporative light scattering detection method to detect the content of sucrose, fructose, glucose and erythritol, and adopts a high performance liquid chromatography external standard method to detect the content of mogroside V.
Preparation example 1
Trehalose-modified sucrase preparation methods can be referred to in the previous patent CN
(S1) 100 parts by mass of sucrase is dissolved in a citric acid-sodium citrate buffer solution with ph=6, 100 parts by mass of sodium periodate is added, the obtained mixture is placed for 2 hours at 10 ℃ in the dark, 25 parts by mass of ethylene glycol is added, and then the mixture is dialyzed for 24 hours with a citric acid-sodium citrate buffer solution with ph=6, so that activated sucrase is obtained;
(S2) adding 800 parts by mass of sucrose and 100 parts by mass of trehalose into the material obtained in the step (S1), reacting for 10 hours at 40 ℃, dialyzing for 24 hours by using a citric acid-sodium citrate buffer solution with pH of=6, and freeze-drying to obtain trehalose-modified sucrase.
Preparation example 2
Culturing strains: inoculating new cultured yeast strain torula sp slant into 10ml slant culture medium (ratio: glucose 20g, beef extract 3g, yeast extract 5g, peptone 30g, agar 20g, distilled water 1000 ml), and culturing at 30deg.C for 2 days.
Shake flask seed culture: the cultured strain was inoculated into a 100ml shaking flask containing 30ml of a seed medium (ratio: glucose 20g, beef extract 3g, yeast extract 5g, peptone 30g, distilled water 1000 ml), and cultured at 30℃with shaking at 160rpm for 2 days.
And performing secondary seed expansion culture to obtain fermentation seed liquid.
Example 1
(1) Preparation of raw material liquid: selecting 1000kg of mature and non-rotten fresh fructus momordicae, cleaning, crushing, carrying out countercurrent extraction by using hot water at 90 ℃, wherein the total consumption of the hot water is about 4 tons, and collecting the extracting solution for later use.
(2) Sterilizing and enzyme deactivation: sterilizing the extractive solution with continuous sterilizing equipment at 110deg.C for 30 seconds, and collecting sterilized solution.
(3) And (3) centrifuging: and continuously passing the sterilized solution through a horizontal decanter centrifuge and a disk centrifuge to obtain a centrifugate.
(4) And (3) ceramic membrane filtration: the filtrate was filtered through a ceramic membrane (pore size: 1 μm; filtration pressure: 0.3 MPa) to obtain about 4460kg (sugar degree: 1.9 brix) of the filtrate.
(5) Enzymolysis: to the ceramic membrane filtrate, 0.05kg of trehalose-modified sucrase obtained in preparation example 1 and 0.035kg of citric acid were added, and the mixture was subjected to enzymolysis at 25℃and pH 6.0 for 10 hours. And (5) after the enzymolysis is finished, inactivating enzyme to obtain an enzymolysis liquid.
(6) Fermentation: adding the enzymolysis solution into a fermenter, sterilizing at high temperature, inactivating enzyme, adding fermentation seed solution (inoculation amount of 1%) obtained in preparation example 2 and fermentation adjuvants (0.1% yeast extract, 0.1% KH) 2 PO 4 ) Fermentation was performed at a temperature of 32 ℃ and at ph=5. After 48 hours, glucose was detected: erythritol content ratio of about 2.25: and 1, ending fermentation, and inactivating the fermentation liquor to obtain an inactivated fermentation liquor.
(7) Ceramic membrane filtration again: filtering the inactivated fermentation broth with ceramic membrane (pore size of ceramic membrane 1 μm, and filtering pressure of 0.3 Mpa) to obtain fermentation filtrate.
(8) Desalting, decoloring and removing impurities: the fermented filtrate is firstly passed through cation exchange resin column (the model of cation exchange resin is 001X 16, the dosage of cation exchange resin is 400L, the height-diameter ratio of cation exchange resin column is 8:1, the flow rate of material passing through cation exchange resin column is 1 BV/h), then passed through anion exchange resin column (the model of anion exchange resin is LX-94, the dosage of anion exchange resin is 400L, the height-diameter ratio of anion exchange resin column is 8:1, the flow rate of material passing through anion exchange resin column is 1 BV/h), finally passed through mixed bed (the volume ratio of cation exchange resin 001X 16 and anion exchange resin LX-94 is 1:1, the total dosage of ion exchange resin in mixed bed is 400L, the height-diameter ratio of mixed bed is 8:1, and the flow rate of material passing through mixed bed is 1 BV/h), so as to obtain the invented desalination, decolorization and impurity-removing liquor.
(9) Membrane concentration: concentrating the desalted, decolorized and impurity-removed solution with a reverse osmosis membrane with a molecular weight cut-off of 100DA, wherein the pressure of membrane concentration is 5Mpa, and concentrating until the sugar degree of the membrane concentrate is 13.6brix, thus obtaining the membrane concentrate.
(10) Ultrafiltration: filtering the membrane concentrate with ultrafiltration membrane (pore size of ultrafiltration membrane is 100 nm, and filtering pressure is 0.3 Mpa) to obtain ultrafiltrate.
(11) Concentrating: concentrating the ultrafiltered filtrate under reduced pressure with five-effect falling film type concentrator until sugar degree is 66.10brix to obtain 121.63kg of semi-fermented zero sucrose fructus Siraitiae Grosvenorii concentrated juice.
The semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained by the embodiment of the invention is detected by a high performance liquid chromatography evaporative light scattering detection method (instrument: waters 2414Refractive Index Detector), wherein the content of sucrose is 0, the content of fructose is 23.53wt%, the content of glucose is 14.63wt%, and the content of erythritol is 6.50wt%; the quality content of the mogroside V is 2.30wt percent and the yield of the mogroside V is 59.52 percent by the detection of an external standard method of high performance liquid chromatography.
The semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained in the example 1 is light yellow transparent thick liquid, has faint scent, sweet, cool and saturated taste and no peculiar smell.
FIG. 1 is a liquid chromatogram of the half-fermented zero-sucrose Siraitia grosvenorii juice obtained in example 1. In the figure, peaks 5.674min, 7.109min and 8.151min correspond to erythritol, fructose and glucose, respectively.
Example 2
(1) Preparation of raw material liquid: about 3400L (sugar degree 2.5brix, glycoside V content not detected) of the effluent of the macroporous resin column of the momordica grosvenori is taken, and 1000kg of raw materials for producing fresh momordica grosvenori are obtained.
(2) Sterilizing and enzyme deactivation: sterilizing the extractive solution with continuous sterilizing equipment at 120deg.C for 20 seconds, and collecting sterilized solution.
(3) And (3) centrifuging: and continuously passing the sterilized solution through a horizontal decanter centrifuge and a disk centrifuge to obtain a centrifugate.
(4) And (3) ceramic membrane filtration: the filtrate was filtered through a ceramic membrane (pore size: 10 μm, filtration pressure: 0.4 MPa) to obtain about 3350kg (sugar degree: 2.5 brix) of the filtrate.
(5) Enzymolysis: to the ceramic membrane filtrate, 0.08kg of trehalose-modified sucrase obtained in preparation example 1 and 0.03kg of citric acid were added, and the mixture was subjected to enzymolysis at 40℃and pH 5.5 for 3 hours. And (5) after the enzymolysis is finished, inactivating enzyme to obtain an enzymolysis liquid.
(6) Fermentation: adding the enzymolysis solution into a fermenter, sterilizing at high temperature, inactivating enzyme, adding fermentation seed solution (inoculum size 1.5%) obtained in preparation example 2 and fermentation adjuvants (0.1% yeast extract, 0.1% KH) 2 PO 4 ) Fermentation was performed at a temperature of 32 ℃ and at ph=5. After 72 hours, glucose was detected: erythritol content ratio of about 1.7: and 1, ending fermentation, and inactivating the fermentation liquor to obtain an inactivated fermentation liquor.
(7) Ceramic membrane filtration again: filtering the inactivated fermentation broth with ceramic membrane (pore size of 10 μm, and filtering pressure of 0.4 Mpa) to obtain fermentation filtrate.
(8) Desalting, decoloring and removing impurities: the fermented filtrate is firstly passed through cation exchange resin column (the model of cation exchange resin is 001X 7, the dosage of cation exchange resin is 500L, the height-diameter ratio of cation exchange resin column is 5:1, the flow rate of material passing through cation exchange resin column is 2 BV/h), then passed through anion exchange resin column (the model of anion exchange resin is LXD-762, the dosage of anion exchange resin is 500L, the height-diameter ratio of anion exchange resin column is 5:1, the flow rate of material passing through anion exchange resin column is 2 BV/h), finally passed through mixed bed (the volume ratio of cation exchange resin 001X 7 and anion exchange resin LXD-762 is 3:1, the total dosage of ion exchange resin in mixed bed is 500L, the height-diameter ratio of mixed bed is 5:1, and the flow rate of material passing through mixed bed is 2BV/h so as to obtain the invented desalination, decolorization and impurity-removing liquor.
(9) Membrane concentration: concentrating the desalted, decolorized and impurity-removed solution with a reverse osmosis membrane with a molecular weight cut-off of 150DA, wherein the pressure of membrane concentration is 4Mpa, and concentrating until the sugar degree of the membrane concentrate is 12.4brix, thus obtaining the membrane concentrate.
(10) Ultrafiltration: filtering the membrane concentrate with ultrafiltration membrane (pore size of ultrafiltration membrane is 50 nm, and filtering pressure is 0.4 Mpa) to obtain ultrafiltrate.
(11) Concentrating: the filtrate after ultrafiltration treatment is decompressed and concentrated by a five-effect falling film type concentrator until the sugar degree is 68.3brix, and 109.8kg of semi-fermented zero-sucrose fructus momordicae concentrated juice is obtained.
(12) And (3) splicing: adding 50kg of fructus Siraitiae Grosvenorii extract dry powder (dissolved by 40kg of hot pure water) with glycoside V content of 50% into the semi-fermented zero sucrose fructus Siraitiae Grosvenorii concentrated juice obtained in step (11), and mixing uniformly to obtain the blended semi-fermented zero sucrose fructus Siraitiae Grosvenorii concentrated juice.
The semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained in the step (11) is detected by a high performance liquid chromatography evaporative light scattering detection method, wherein the content of sucrose is 0, the content of fructose is 24.39wt%, the content of glucose is 13.36wt%, and the content of erythritol is 7.96wt%; the mass content of mogroside V is 0wt% detected by a high performance liquid chromatography external standard method.
The semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained in the step (11) is light yellow transparent thick liquid, has faint scent, sweet taste, coolness and saturation, and has no peculiar smell.
FIG. 2 is a liquid chromatogram of the semi-fermented zero sucrose Siraitia grosvenorii juice obtained in example 1. In the figure, peaks 5.681min, 7.118min and 8.164min correspond to erythritol, fructose and glucose, respectively.
The blended semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained in the step (12) is detected by a high performance liquid chromatography external standard method, and the mass content of mogroside V is 12.5wt%, and the sweetness multiple is about 50 times of that of sucrose.
Comparative example 1
Other steps are the same as in example 1, steps (6) and (7) are omitted, namely fermentation and fermentation liquor filtration steps are omitted, the enzymolysis liquor obtained in step (5) is directly subjected to desalination, decolorization and impurity removal in step (8), and 125.07kg of zero-sucrose fructus momordicae concentrated liquor is finally obtained, and the sugar degree is 66.1brix. The zero-sucrose momordica grosvenori concentrated juice obtained in the comparative example 1 has the sucrose content of 0, the fructose content of 23.07wt percent and the glucose content of 25.90wt percent through detection; the mass content of the mogroside V is 3.62%, and the yield of the mogroside V is 96.3%.
FIG. 3 is a liquid chromatogram of the zero sucrose Siraitia grosvenorii juice obtained in comparative example 1. In the figure, peaks 7.106min and 8.148min correspond to fructose and glucose, respectively.
Comparative example 2
Other steps are the same as those in example 1, steps (5), (6) and (7) are omitted, namely enzymolysis, fermentation and fermentation liquor filtration steps are omitted, the ceramic membrane liquor obtained in step (4) is directly subjected to desalination, decolorization and impurity removal in step (8), and 127.10kg of the momordica grosvenori concentrated liquor is finally obtained, and the sugar degree is 65.0brix. The fructus momordicae concentrated juice obtained in the comparative example 2 has the content of sucrose of 6.15wt percent, the content of fructose of 20.20wt percent and the content of glucose of 22.91wt percent through detection; the mass content of the mogroside V is 3.57%, and the yield of the mogroside V is 96.5%.
FIG. 4 is a liquid chromatogram of the Momordica grosvenori concentrated juice obtained in comparative example 2. In the figure, peaks of 7.106min, 8.147min, 11.840min correspond to fructose, glucose, and sucrose, respectively.
Claims (10)
1. A semi-fermented zero-sucrose momordica grosvenori concentrated juice, which is characterized by comprising the following components: glucose, fructose, erythritol, mogroside V and water, wherein the mass ratio of the glucose to the fructose to the erythritol is 1-10:2-5:1, the sugar degree of the semi-fermented zero-sucrose momordica grosvenori concentrated juice is 50-80brix; the preparation process of the semi-fermented zero-sucrose momordica grosvenori concentrated juice comprises enzymolysis and fermentation, wherein the fermentation end point is to control the mass ratio of glucose to erythritol to be 1-10:1.
2. the semi-fermented zero-sucrose momordica grosvenori concentrated juice according to claim 1, wherein the mass ratio of glucose, fructose and erythritol is 1.7-2.25:3.8-4.2:1, the sugar degree of the semi-fermented zero-sucrose momordica grosvenori concentrated juice is 60-75brix, preferably 65-70brix.
3. The semi-fermented zero-sucrose momordica grosvenori concentrated juice according to claim 1, wherein the mass ratio of glucose, fructose and erythritol is 1.7-2.25:3.8-4.2:1:0.1-10; preferably 1.7-2.25:3.8-4.2:1:0.5-2.
4. The semi-fermented zero sucrose momordica grosvenori concentrated juice according to claim 1, further comprising momordica grosvenori sweet glycosides; preferably, the mogroside is at least one selected from mogroside V, mogroside III, mogroside IV, 11-oxo-mogroside V, mogroside VI, and siamenoside.
5. A process for preparing a semi-fermented zero sucrose momordica grosvenori concentrate according to any one of claims 1 to 3, comprising the steps of:
(1) Preparation of raw material liquid: taking liquid material from the production and processing steps of the momordica grosvenori extract;
(2) Sterilizing and enzyme deactivation: sterilizing the extract with continuous sterilizing equipment, and collecting sterilized solution;
(3) And (3) centrifuging: continuously passing the sterilized solution through a horizontal decanter centrifuge and a disk centrifuge to obtain a centrifugate;
(4) And (3) ceramic membrane filtration: filtering the centrifugate with ceramic membrane to obtain ceramic membrane filtrate;
(5) Enzymolysis: adding trehalose-modified sucrase and an auxiliary enzymolysis reagent into the ceramic membrane filtrate for enzymolysis to obtain an enzymolysis solution;
(6) Fermentation: adding the enzymolysis liquid into a fermentation tank, sterilizing at high temperature, inactivating enzyme, adding fermentation strain and fermentation auxiliary materials, and fermenting; monitoring during fermentation by detecting glucose: erythritol content ratio, when glucose: the mass ratio of erythritol is in the range of 1-10:1, the fermentation broth is inactivated, and the fermentation is ended, so that an inactivated fermentation broth is obtained;
(7) Ceramic membrane filtration again: filtering the inactivated fermentation liquor by using a ceramic membrane to obtain fermentation filtrate;
(8) Desalting, decoloring and removing impurities: passing the fermentation filtrate through cation and anion exchange resin columns and a mixed bed to obtain desalting, decolorizing and impurity removing liquid;
(9) Membrane concentration: concentrating the desalted, decolorized and impurity-removed liquid by using a reverse osmosis membrane to obtain a membrane concentrate;
(10) Ultrafiltration: filtering the membrane concentrate with ultrafiltration membrane to obtain ultrafiltration filtrate;
(11) Concentrating: concentrating the ultrafiltration filtrate under reduced pressure with a falling film type concentrator to a specified sugar degree to obtain semi-fermented zero-sucrose fructus Siraitiae Grosvenorii concentrated juice.
6. The method for preparing the semi-fermented zero-sucrose momordica grosvenori concentrated juice as claimed in claim 4, which is characterized by comprising the following steps:
(1) Preparation of raw material liquid: taking liquid material from the production and processing steps of the momordica grosvenori extract;
(2) Sterilizing and enzyme deactivation: sterilizing the extract with continuous sterilizing equipment, and collecting sterilized solution;
(3) And (3) centrifuging: continuously passing the sterilized solution through a horizontal decanter centrifuge and a disk centrifuge to obtain a centrifugate;
(4) And (3) ceramic membrane filtration: filtering the centrifugate with ceramic membrane to obtain ceramic membrane filtrate;
(5) Enzymolysis: adding trehalose-modified sucrase and an auxiliary enzymolysis reagent into the ceramic membrane filtrate for enzymolysis to obtain an enzymolysis solution;
(6) Fermentation: adding the enzymolysis liquid into a fermentation tank, sterilizing at high temperature, inactivating enzyme, adding fermentation strain and fermentation auxiliary materials, and fermenting; monitoring during fermentation by detecting glucose: erythritol content ratio, when glucose: the mass ratio of erythritol is in the range of 1-10:1, the fermentation broth is inactivated, and the fermentation is ended, so that an inactivated fermentation broth is obtained;
(7) Ceramic membrane filtration again: filtering the inactivated fermentation liquor by using a ceramic membrane to obtain fermentation filtrate;
(8) Desalting, decoloring and removing impurities: passing the fermentation filtrate through cation and anion exchange resin columns and a mixed bed to obtain desalting, decolorizing and impurity removing liquid;
(9) Membrane concentration: concentrating the desalted, decolorized and impurity-removed liquid by using a reverse osmosis membrane to obtain a membrane concentrate;
(10) Ultrafiltration: filtering the membrane concentrate with ultrafiltration membrane to obtain ultrafiltration filtrate;
(11) Concentrating: concentrating the ultrafiltration filtrate under reduced pressure with a falling film type concentrator to a specified sugar degree to obtain semi-fermented zero-sucrose fructus Siraitiae Grosvenorii concentrated juice;
(12) And (3) splicing: adding a component containing mogroside into the semi-fermented zero-sucrose momordica grosvenori concentrated juice obtained in the step (11) to increase the content of glycoside V in the semi-fermented zero-sucrose momordica grosvenori concentrated juice, so as to obtain the blended semi-fermented zero-sucrose momordica grosvenori concentrated juice. Preferably, the components containing mogroside are selected from mogroside dry powder (such as V50, V25, V10), and can also be concentrated juice containing mogroside. Preferably, the sucrose content of the added component containing the mogroside is less than or equal to 0.001wt%.
7. The method for preparing semi-fermented zero-sucrose momordica grosvenori concentrated juice according to claim 5 or 6, wherein in the step (1), the liquid material is a liquid material containing sugar components generated during the extraction and processing of momordica grosvenori; preferably, the liquid material is at least one selected from extractive concentrated solution, horizontal spiral centrifugal filtrate, disc centrifugal filtrate, tubular centrifugal filtrate, plate and frame filter filtrate, ceramic membrane filtrate, ultrafiltration membrane filtrate, nanofiltration membrane filtrate, macroporous resin column effluent and anion and cation resin decolorization solution; further, in the liquid material, the content of mogroside V is 0-10wt%;
in the step (2), the sterilization is continuous sterilization, the highest temperature in the sterilization process is 100-150 ℃, and the sterilization time is 10-120 seconds;
in the step (4), the pore diameter of the ceramic membrane is 1-10 mu m, and the filtering pressure is 0.1-0.5Mpa;
in the step (7), the pore diameter of the ceramic membrane is 1-10 mu m, and the filtering pressure is 0.1-0.5Mpa;
in the step (8), the type of the cation exchange resin is gel-type styrene cation exchange resin or macroporous styrene cation exchange resin, and the ratio of the volume dosage of the cation exchange resin to the weight of the fresh momordica grosvenori is 0.3-1L:1kg; the height to diameter ratio of the cation exchange resin column is 0.5:1-10:1, a step of; the anion exchange resin is of a macroporous styrene anion exchange resin type or a macroporous acrylic anion exchange resin type, and the volume dosage of the anion exchange resin is that the weight ratio of fresh momordica grosvenori fruits is 0.3-1L:1kg, the height to diameter ratio of the anion exchange resin column is 0.5:1-10:1, a step of; the flow rate of the material passing through the anion exchange resin column is 0.5-10BV/h;
preferably, in the step (8), the mixed bed is a mixed bed of cation exchange resin and anion exchange resin, wherein the ratio of the cation exchange resin to the anion exchange resin is 1:1-10:1 (V/V), and the ratio of the total volume usage of the ion exchange resin to the fresh fruit weight of the momordica grosvenori in the mixed bed is 0.3-1L:1kg. The height to diameter ratio of the mixed bed was 0.5:1-10:1, the flow rate of the materials passing through the mixed bed is 0.5-10BV/h;
in the step (9), the molecular weight cut-off of the reverse osmosis membrane is 50-200DA, the pressure of membrane concentration is 1-15Mpa, and the degree of membrane concentration is that the sugar degree of the membrane concentrate is 10-25brix;
in the step (10), the aperture of the ultrafiltration membrane is 10-100 nanometers, and the filtration pressure is 0.1-0.5Mpa;
in the step (11), the falling film type concentrator comprises a three-effect falling film concentrator, a four-effect falling film concentrator or a five-effect falling film concentrator, and the sugar degree of the semi-fermented zero-sucrose momordica grosvenori concentrated juice is 50-80brix.
8. The method for preparing the semi-fermented zero-sucrose momordica grosvenori concentrated juice according to claim 5 or 6, wherein in the step (5), the amount of the trehalose-modified sucrase is 0.05-0.1wt% of the total sugar weight in the ceramic membrane filtrate, the enzymolysis temperature is 20-60 ℃, the enzymolysis pH value is 3.0-8.0, and the enzymolysis time is 1-10 hours; the auxiliary reagent is citric acid. The amount of citric acid is 0.4-0.7 times of the mass of trehalose modified sucrase.
9. The method for preparing the semi-fermented zero-sucrose momordica grosvenori concentrated juice according to claim 5 or 6, wherein in the step (5), the trehalose-modified sucrase is obtained by a preparation method comprising the steps of:
(S1) dissolving sucrase in a buffer solution with the pH value of 6-7, adding sodium periodate, standing the obtained mixture for 2-4 hours at the temperature of 10-15 ℃ in the dark, adding ethylene glycol, and carrying out buffer dialysis at the pH value of 6-7 to obtain activated sucrase;
(S2) adding a protective substrate into the activated sucrase, adding trehalose, reacting for 10-15 hours at 30-40 ℃, performing buffer dialysis under the condition of pH of 6-7, and freeze-drying to obtain the trehalose-modified sucrase;
further, in the steps (S1) and (S2), the buffer solution for buffer dialysis is a citric acid-sodium citrate buffer solution; the protective substrate is sucrose; the buffer dialysis time is 20-30h; the material ratio satisfies the following conditions: the mass ratio of the sucrase to the sodium periodate to the glycol to the protective substrate to the trehalose is 10:10-20:2-3:50-100:7-10.
10. The method for preparing the semi-fermented zero-sucrose momordica grosvenori concentrated juice according to claim 5 or 6, wherein when glucose: the mass ratio of erythritol is 1.7-2.25: within 1, the fermentation broth is inactivated.
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