CN1241497C - Preparation method of composite vegetable mixed juice pumpkin carrot mixed juice - Google Patents
Preparation method of composite vegetable mixed juice pumpkin carrot mixed juice Download PDFInfo
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Abstract
The present invention relates to a preparation method of a composite vegetable mixed juice-a pumpkin-carrot mixed juice, which relates to the technical field of garden stuff further processing. In the present invention, an enzyme liquifying technology, a stability control technology, a compatibility technology and a flavor modificative technology are adopted to develop a composite vegetable mixed juice with favorable color and opacification stability, namely, a pumpkin-carrot mixed juice. Two vegetable juices with different nutrients and physiological functions are compounded; therefore, the difficult problem of the existing composite juices at the aspect of the stability is solved, and the requirements of consumers for natural nutrient garden stuff beverages can be met. The pumpkin-carrot mixed juice prepared by the preparation method has great economical and social benefits.
Description
Technical field
A kind of composite vegetable mixes juice---the preparation method of pumpkin cloudy carrot juice, relates to fruits and vegetables deep process technology field.
Background technology
The green-yellow vegetables contain nutritional labelings such as carotenoid, vitamin, water-soluble minerals and cellulose mostly, have good organism balance function.China is the country of vegetables output maximum in the world, but because the marketing fresh of vegetables is limited, and storage technique and condition do not catch up with in addition, loss is very big.And with the busy season superfluous perishable fresh and tender vegetables change easy storage, long keeping vegetable juice into, for regulating dull and rush season that vegetables produce, increasing varieties and designs and meet the need of market, have great significance.Vegetable juice is described as long-lived drink, they contain a large amount of vitamin and mineral matter element, the dietary fiber that contains can promote gastrointestinal peristalsis, promote digestion, prevention constipation and other gastrointestinal disease, especially vegetable juice is as a kind of low acidity and neutral food, can in and the acid that produced of livestock and poultry meat, cereal digestion back, play an important role to keeping the human acid-base balance, and every kind of vegetables all contain special elements, thereby have certain prevention and supplemental treatment effect.As celery can prevent and treat hypertension, carrot can prevent and treat illness in eye and have certain antitumaous effect, cucumber can suppress the synthetic of body fat and can be anti-ageing, spinach can be mended iron, pumpkin can prevent diabetes etc.In addition, vegetable juice institute heat content is more much lower than fruit juice.Press into juice with fresh vegetables, the loss probability of nutrition is than cooking much less, and drinking the vegetable juice ratio, to chew vegetables also more beneficial.So the various vegetable juice of development and utilization carry out rationally compositely, nutrition complement has the irreplaceable trophism of other food.And vegetable juice processing is not high to the institution conditional request.Therefore, vegetable juice is as a kind of nutritious drink, broad market prospect.
Pumpkin (pumpkin) is a kind of common vegetables, Curcurbitaceae Cucurbita, annual climing property herbaceous plant.Pumpkin all has cultivation all over the world, according to FAO (FAO (Food and Agriculture Organization of the United Nation)) survey, China's pumpkin output accounted for 23.85% of the world in 2003.
Carrot (carrot) originates in the Europe and the Western Regions, Umbelliferae, the biennial herb plant, edible and medicinal with fleshy root, because its wide adaptability is easily cultivated and is stored and transported, and in China various places cultivation is arranged all, according to FAO (FAO (Food and Agriculture Organization of the United Nation)) survey, China's carrot output accounted for 31.55% of the world in 2003.
Pumpkin and carrot not only contain nutriments such as protein, amino acid, carbohydrate, dietary fiber, also contain abundant carrotene, and multivitamin, and mineral matter such as calcium, iron, zinc, phosphorus have very high nutritive value.Pumpkin and carrot have physiological function and medical value, the abundant carrotene of content particularly, as vitamin A, it has obvious therapeutic action to yctalopia, scheroma, keratitis, eye illness such as blind, also have beauty treatment and promote upgrowth and development of children, reduce blood fat, blood pressure, blood sugar, the strong food of bowl spares, nourishing the stomach benefit spleen, the function of enhancing body disease-resistant.
At present, have in China's vegetable juice process that crushing juice rate is low, color and luster is unstable, muddiness is unstable, a problem such as flavor variations, nutrient loss, comprehensive utilization degree are low, seriously restricted the fast development of China's vegetable juice industrialization.The development trend of Juice is to develop towards the compound direction of various vegetables juice or fruit juice and vegetable juice.The compound of vegetable juice or Juice is not simple mixing, but scientific and reasonable composite, compound tense must be followed four principles: (1) nutrition complement, and (2) color and luster is stable, and (3) are suspending stabilized, and (4) local flavor improves.Therefore challenge has been proposed the fruit and vegetable juice processing technology, the processing key technology of Juice is just developed to multiple technologies comprehensive integration direction by monotechnics at present, comprises enzymatic liquefaction technology, stable control technology (nutrition, color and luster, suspension etc.), compatibility technology, local flavor modification technique, non-hot physical sterilization technology, aseptic packaging technology etc.
Summary of the invention
The objective of the invention is to adopt enzymatic liquefaction technology, stable control technology, compatibility technology, local flavor modification technique etc., develop a kind of composite vegetable and mix juice---pumpkin cloudy carrot juice with good color and luster, cloud-stability.
Technical scheme of the present invention: the pumpkin cloudy carrot juice that the present invention produced is soluble solid content, the pigment dissolution rate height that the pumpkin juice concentrate that made by the enzymatic liquefaction technology and carrot condensed juice form through allotment, and keeps suitable viscosity and pectin content, tasteful, pumpkin cloudy carrot juice that cloud-stability is good.
Preparation technology is:
Fresh pumpkin through going seed, section, immersion, rinsing, blanching, cooling, fragmentation, enzyme reaction, the enzyme that goes out, centrifugal, add glue, homogeneous, concentrated, can obtains pumpkin juice concentrate;
Fresh carrot through peeling, blanching, cooling, fragmentation, enzyme reaction, the enzyme that goes out, centrifugal, add glue, homogeneous, concentrate, can obtains carrot condensed juice;
With pumpkin juice concentrate and carrot condensed juice allocate, homogeneous, the degassing, can, sterilization, cooling make the pumpkin cloudy carrot juice.
This method adopts enzymatic liquefaction technology, stable control technology, compatibility technology, local flavor modification technique, and concrete technology is as follows:
Use the enzymatic liquefaction technology and improve the crushing juice rate of pumpkin and carrot and color and luster, cloud-stability, it is prepared into is easy to the inspissated juice storing and transport, be deployed into the pleasant compound vegetable juice of taste according to different needs again.The key of enzymatic liquefaction technology is to control the enzyme reaction process, the enzymolysis of pumpkin: used enzyme is the complex enzyme of cellulase and pectase, a kind of with in pectase A, pectase B or three kinds of pectases of pectase C of pectase, the cellulase consumption is 0.2～0.3% of a material quantity, the pectase consumption is 0.002～0.004% of a material quantity, crushed pumpkin: the water material-water ratio is 2: 1,45～55 ℃ of enzyme digestion reaction temperature, 1～2 hour reaction time, natural pH; The enzymolysis of carrot: used enzyme is the complex enzyme of cellulase and pectase, a kind of with in pectase A, pectase B or three kinds of pectases of pectase C of pectase, the cellulase consumption is 0.16～0.28% of a material quantity, the pectase consumption is 0.0015～0.0035% of a material quantity, carrot paste: the water material-water ratio is 1: 1,45～55 ℃ of enzyme digestion reaction temperature, 1～2 hour reaction time, natural pH.
Stability control technology key is to control viscosity and the turbidity that pumpkin mixes juice, cloudy carrot juice, pumpkin cloudy carrot juice, in the mixed juice of pumpkin, cloudy carrot juice, add the food-grade hydrophilic colloid respectively, addition is 0.05～0.09% of each mixed juice quality, the hydrophilic colloid that is added is guar gum or xanthans, the viscosity that the control pumpkin mixes juice, cloudy carrot juice, pumpkin cloudy carrot juice is 0.9～1.5mPa s, turbidity is 500～700NTU, makes that the color and luster of vegetable juice and cloud-stability are good.
The compatibility technology is to have the vegetable juice compound tense of Different Nutrition composition when two or more, and the component of two kinds of vegetable juice has compatibility, to guarantee to have good color and luster and cloud-stability.Form different suspended particulates because pumpkin mixes to have in juice and the cloudy carrot juice, mix juice and cloudy carrot juice suspended particulate size, density and electrical property, have good cloud-stability to guarantee compound back pumpkin cloudy carrot juice by controlling pumpkin respectively; Because the pigment of carrot and pumpkin mainly all is based on carrotene, so their color and luster has compatibility, and the problem of pigment come-up in the cloudy carrot juice controlled well after compound just can guarantee the stability of color and luster.Both soluble solid contents must restore earlier to being all 5～8 ° of Brix mutually when the control pumpkin mixed juice, cloudy carrot juice allotment, and both added hydrophilic colloids are necessary for and can produce stabilization and have synergistic mutually.
Local flavor modification technique key is to keep vegetable juice itself distinctive natural flavour mountaineous, handles the medicine fishy smell that 6min removes carrot in 95 ℃ of citric acid solutions with 0.6% when the carrot blanching, and pumpkin keeps pumpkin special delicate fragrance flavor in 85 ℃ of hot water blanching 1min.Except that the enzymolysis effect, need the control pumpkin to mix juice in recombination process: the ratio of cloudy carrot juice is to obtain differently flavoured pumpkin cloudy carrot juice at 7～3: 3～7, keep the allotment time less than 30min, the allotment temperature is lower than 70 ℃, homogenization pressure is 200～400MPa, could guarantee that the flavor components that composite vegetable mixes in the juice does not lose.
Analytical method
1.pH: fixed with the 320-SpH instrumentation.
2. protein: micro-Kjeldahl.
3. crude fibre: neutral detergent fiber (NDF) method.
4. pectin :-hydroxyl hexichol method.
5. turbidity: measure with STZ-A24 type transmissometer.
6. soluble solid content (soluble solid content, SS): refractometry, measure by usefulness WZS-1 type abbe's refractometer.
7. crushing juice rate: the net weight of gained fruit juice and the percentage by weight that drops into slurry behind the enzymolysis.
8. beta carotene:
Draw the beta carotene calibration curve with the HPLC method.Take by weighing an amount of sample, after preliminary treatment, extract beta carotene, add 80ml 10%NaCl solution, leave standstill after the jolting, get final solvent layer with mixed solvent (n-hexane and acetone volume ratio are 4: 3).Concentrate in 40 ℃ of following vacuum, concentrate purges to doing with nitrogen, adds n-hexane and is settled to desired concn, and the 451nm place surveys the O.D value on the uv-spectrophotometric instrument.
9. lustre index:
Measure with the WSC-S colour examining colour-difference-metre.Wherein: L
*Value representation brightness, L
*It is big more to be worth big more brightness; a
*The red green deflection of value representation coloring matter, the degree red on the occasion of big more deflection is big more, and the degree of the big more deflection green of negative value is big more; b
*The champac deflection of value representation coloring matter, the degree yellow on the occasion of big more deflection is big more, and the degree of the big more deflection blueness of negative value is big more; The Hue value is tone (Hue=tg
-1B/a), the low more color of its value is good more; The Chroma value is chroma (Chroma=(a
2+ b
2)
1/2), the big more color of its value is good more.
10. relative viscosity: adopt Ostwald viscosimeter to measure.
11. browning index: draw 5ml 95% ethanol in centrifuge tube, add the 5ml pumpkin while shaking and mix juice (or cloudy carrot juice), centrifugal 20min filters supernatant liquor with filter paper under 2000rpm, measures light absorption value at the 420nm place.Other gets 95% ethanol as blank.
12. suspension stability: get the 10ml pumpkin and mix juice (or cloudy carrot juice) (thoroughly jolting) sample centrifugal 30min under 1200 * g centrifugal force, the gained supernatant is surveyed the O.D value at the 660nm place, and blank is a water.
13.zeta current potential: adopt the zeta potentiometer to measure.
Process conditions
1. pumpkin soaking technology
Fresh pumpkin removes seed, and is cut into thin slice after cleaning, and soaks 25 minutes with 3% salt solution then.The purpose of soaking is in order to protect look, to keep the color and luster of pumpkin.
2. carrot decortication process
After fresh carrot cleaned, the alkali lye with 4% was handled 1min at 95 ℃, can remove the skin of carrot so very easily and not lose carrot flesh as far as possible, and dealkalize liquid is rinsed carrot well with clear water then.
3. blanching technology
Pumpkin and carrot need carry out blanching before fragmentation, this is in order to reach following purpose: the endogenous enzymes in the passivation vegetables, reduce the brown stain in the process; Softening pulp organization is convenient to following process; Destroy the plasm of pulp organization, improve crushing juice rate; Kill the microorganism on surface, improve the freshness in the process.Pumpkin is owing to contain carrotene, and the blanching condition is wanted appropriateness, and through test, more excellent blanching condition is: 85 ℃ of hot water blanchings 1 minute.Carrot contains more carrotene, therefore not with its section, but the directly blanching of peeling back, its blanching condition is: 95 ℃ 0.6% citric acid solution is handled 6min, and citric acid solution has color-protecting function and can cover this flavor of carrot.
Pumpkin after the blanching and carrot need broken, make the pulp refinement, are beneficial to the effect of enzyme.
4. enzymatic liquefaction technology
Pectin and content of cellulose are higher in pumpkin and the carrot, the general soluble pectin that adopts in the pectase liquefaction fruits and vegetables, adopt the cellulose in the cellulose hydrolyzation plant tissue cell wall, can improve crushing juice rate and soluble solid content, and make Juice keep certain viscosity, but the excessive degradation of enzyme must be avoided, otherwise can cause fruit juice viscosity low excessively, clarification occurs, influence its cloud-stability.Therefore, must screen suitable enzyme, select suitable enzyme amount, optimize material-water ratio, when improving crushing juice rate, keep pumpkin to mix the color stability and the cloud-stability of juice and cloudy carrot juice.
1) different pectases mix the influence of juice and cloudy carrot juice quality to pumpkin: different pectases also are bigger to the influence that pumpkin mixes juice and cloudy carrot juice crushing juice rate and stability, the enzyme that has can make pumpkin and cloudy carrot juice clarification, the enzyme that has then can not improve the crushing juice rate of pumpkin and carrot, needs to select pumpkin and the effective suitable pectase of carrot.
2) influence of juice and cloudy carrot juice quality is mixed in the compound back of different pectases and cellulase to pumpkin: single cellulase or pectase are effective to the extraction that pumpkin mixes juice and cloudy carrot juice, but effective not as after the complex enzyme synergy.Different pectases also are different with the complex enzyme system that cellulase is formed to the quality influence that pumpkin mixes juice and cloudy carrot juice, can be formulation selection for complex enzyme.
3) the enzyme amount is mixed the influence of juice and cloudy carrot juice quality to pumpkin: pumpkin mix juice and cloudy carrot juice what produce employing is complex enzyme, cellulase and pectase is added with a best proportioning in different raw materials, be to add cellulase 0.20～0.30%, pectase 0.002～0.004% in the crushed pumpkin; Add cellulase 0.16～0.28%, pectase 0.0015～0.0035% in the carrot paste.
4) the enzyme reaction time is mixed the influence of juice and cloudy carrot juice quality to pumpkin: 1～2 hour enzyme digestion reaction time is comparatively suitable, time is too short, the enzyme effect not exclusively can not improve crushing juice rate, and it is the decline of color and luster and cloud-stability that overlong time, enzyme overaction can cause the vegetable juice quality.
5) material-water ratio mixes the influence of juice and cloudy carrot juice quality to pumpkin: in the enzyme reaction process, need to add suitable water, reaction is carried out smoothly, but add the soluble solid content that excessive water not only can reduce product, and can reduce the cloud-stability of product greatly, the water that adds is not enough, and reaction can not be carried out fully, and preferable material-water ratio is: carrot paste: water=1: 1; Crushed pumpkin: water=2: 1.
After the enzyme process reaction, need the enzyme that goes out, centrifugal again removing slag at 95 ℃ of heating 5min.
5. pumpkin mixes the concentration technology of juice and cloudy carrot juice
Pumpkin mixes juice and cloudy carrot juice is the vegetable juice that is rich in carrotene, and thickening temperature can not be too high, is less than 60 ℃, adopt the means that concentrate efficiently, shortens concentration time as far as possible, in order to avoid too big variation takes place color and luster.Pumpkin mixes juice and cloudy carrot juice is muddy type vegetable juice, has suspended particulate, therefore both final inspissated juice concentration should be controlled at 55～65 ° of Brix, make difficult interaction the between the muddy particle owing to high concentration produces high viscosity like this, in storage process, play suspending stabilized effect.
6. stable control technology
The macromolecular substances percentage composition is high more in the mixed juice of vegetables, difficult more generation flocculation, and then the cloud-stability of product is good more, also can keep the stability of color and luster.Therefore, the existence of macromolecular substances not only can be played and stablize the effect that vegetables mix juice, also can give their abundant nutritive values, and can improve other characteristics such as turbidity, the pigment content etc. of pumpkin cloudy carrot juice.Keep composite vegetable to mix the soluble solids content of juice, do not flocculate, color and luster and muddy stable, its essence be exactly to control mix macromolecular substances in the juice content on suitable level, reach optimum controlling point.But, in suitability for industrialized production, its optimum controlling point can be controlled pumpkin and mix juice, the viscosity and the turbidity of cloudy carrot juice or pumpkin cloudy carrot juice are controlled indirectly, promptly mix juice by the control pumpkin, the viscosity of cloudy carrot juice and pumpkin cloudy carrot juice and turbidity, adopt gel-filling technology, mix juice at pumpkin, add the food-grade hydrophilic colloid in the cloudy carrot juice respectively, addition is 0.05～0.09% of each mixed juice quality, the control pumpkin mixes juice, the viscosity of cloudy carrot juice and pumpkin cloudy carrot juice is 0.9～1.5mPas, turbidity is 500～700NTU, makes mixed vegetable and fruit juice have good color and luster and cloud-stability.
It is worthy of note that pumpkin mixes the size of the big molecule pectin percentage composition of in juice and the cloudy carrot juice itself and the different cultivars of used enzyme, enzyme dosage, all there is confidential relation the enzyme digestion reaction time.So the production of the single juice of should be in scope of the present invention first Comprehensive Control could guarantee the stability of composite juice.
7. compatibility technology
Compound vegetable juice is composite the forming of single juice by Different Nutrition composition, pigment system and suspended particulate, make it have good colour and cloud-stability, will be on the basis of the composition (comprising suspended particulate and decentralized medium) in mixed juice of research pumpkin and the cloudy carrot juice, suspended particulate electrical property, zeta current potential, size and the density etc. of control particle are approaching substantially, guarantee after compound, settlement action can not take place, make product have good cloud-stability.The color and luster aspect is because the pigment of carrot and pumpkin mainly all is a carrotene, therefore their color and luster compatibility is more easy to control, cloudy carrot juice is because the carotene carotene content height, the fat circle can appear in bottleneck in long term storage, the phenomenon of pigment come-up more easily takes place, as long as compound back is controlled the problem of pigment come-up in the cloudy carrot juice well and just can be guaranteed the stability of color and luster.
8. local flavor modification technique
Make final compound vegetable juice have good local flavor and accepted, must keep the natural local flavor of vegetable juice by popular.In blanching technology, add the removal that citric acid just helps carrot medicine fishy smell, and the flavor components that gentle enzymolysis also can keep vegetables to mix juice does not lose.If it is higher that pumpkin mixes the soluble solid content of juice and cloudy carrot juice in addition, the more reservation of flavor substance energy be described, and compound with suitable proportioning, could obtain the product of mouthfeel the best.Allotment time and temperature also can influence the variation of local flavor in allocation process, and homogenizing process then can produce very big influence to the cloud-stability of compound vegetable juice.
Beneficial effect of the present invention: the present invention adopts enzymatic liquefaction technology, stable control technology, compatibility technology, local flavor modification technique etc., has developed the composite vegetable with good color and luster, cloud-stability and has mixed juice---pumpkin cloudy carrot juice.This is that a kind of high-quality composite vegetable mixes juice---pumpkin cloudy carrot juice, be to carry out two kinds of vegetables compound with Different Nutrition and physiological function, not only solved the difficult problem of existing composite juice stability aspect, and can satisfy consumers in general to demand natural, the nutrient fruit and vegetable beverage, produce great economic benefit and social benefit.
The enzymatic liquefaction technology is the synergy by various biology enzymes, decompose plant cell wall, improve crushing juice rate, soluble solid content and pigment dissolution rate, the active ingredient of pumpkin and carrot is transferred in the juice to keep the color and the nutritive value of raw material.Difference in the present invention and the relevant report is that the pumpkin that adopts the enzymatic liquefaction technology to make mixes juice and cloudy carrot juice concentrates the production that the inspissated juice that obtains stay in grade is used for compound vegetable juice.Stability control technology, compatibility technology and local flavor modification technique are that the stability and the taste of compound vegetable juice made significant exploration, for the compound of vegetable juice and fruit juice from now on laid a good foundation.
The specific embodiment
Embodiment 1
The above-mentioned process route of by specification prepares pumpkin and mixes juice and cloudy carrot juice after concentrate and be deployed into composite vegetable again and mix juice---pumpkin cloudy carrot juice.Pumpkin mixes juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, and under the natural pH, 0.20% cellulase, 0.004% pectase A, material-water ratio are 2: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 79%; Add 0.05% guar gum, the soluble solid content that pumpkin mixes juice is 5.5 ° of Brix, and turbidity is 692NTU, and viscosity is 1.218mPas; Be concentrated into 60 ° of Brix again.Cloudy carrot juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, under the natural pH, 0.16% cellulase, 0.0035% pectase A, material-water ratio are 1: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 78%; Add 0.05% guar gum, the soluble solid content of cloudy carrot juice is 5.1 ° of Brix, and turbidity is 614NTU, and viscosity is 1.188mPas; Be concentrated into 61 ° of Brix again.Pumpkin juice concentrate and carrot condensed juice restore respectively to 6 ° of Brix earlier, again in ratio allotment in 7: 3, at 60 ℃ of insulation 15min, twice of 300MPa homogeneous, the turbidity and the viscosity of gained pumpkin cloudy carrot juice are all qualified, have good color and luster and cloud-stability, can store 6 months, the local flavor of pumpkin is stronger.Cellulase can company of section provide by the Wuxi is outstanding, and pectase A is PECTINEX ULTRA SP-L, is provided by NOVO company.Guar gum is that Shanghai Kai Hui (SK) food additives company provides.
Embodiment 2
Operation is with embodiment 1, and pumpkin mixes juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, and under the natural pH, 0.20% cellulase, 0.004% pectase A, material-water ratio are 2: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 79%; Add 0.07% xanthans, the soluble solid content that pumpkin mixes juice is 5.5 ° of Brix, and turbidity is 689NTU, and viscosity is 1.146mPa s; Be concentrated into 61 ° of Brix again.Cloudy carrot juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, under the natural pH, 0.16% cellulase, 0.0035% pectase A, material-water ratio are 1: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 78%; Add 0.07% xanthans, the soluble solid content of cloudy carrot juice is 5.1 ° of Brix, and turbidity is 609NTU, and viscosity is 1.115mPas; Be concentrated into 61 ° of Brix again.Pumpkin juice concentrate and carrot condensed juice restore respectively to 5 ° of Brix earlier, again in ratio allotment in 5: 5, at 65 ℃ of insulation 15min, twice of 200MPa homogeneous, the turbidity and the viscosity of gained pumpkin cloudy carrot juice are all qualified, have good color and luster and cloud-stability, can store 6 months, the local flavor of carrot is covered by the local flavor of pumpkin.Xanthans provides for Jinan, Shandong Zhong Xuan biological products company.
Embodiment 3
Operation is with embodiment 1, and pumpkin mixes juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, and under the natural pH, 0.20% cellulase, 0.004% pectase A, material-water ratio are 2: 1, and the enzyme reaction time is 1.5 hours, and its crushing juice rate is 74%; Add 0.07% guar gum, the soluble solid content that pumpkin mixes juice is 5.4 ° of Brix, and turbidity is 638NTU, and viscosity is 1.359mPa s; Be concentrated into 58 ° of Brix again.Cloudy carrot juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, under the natural pH, 0.16% cellulase, 0.0035% pectase A, material-water ratio are 1: 1, and the enzyme reaction time is 1.5 hours, and its crushing juice rate is 70%; Add 0.07% guar gum, the soluble solid content of cloudy carrot juice is 4.9 ° of Brix, and turbidity is 572NTU, and viscosity is 1.289mPas; Be concentrated into 59 ° of Brix again.Pumpkin juice concentrate and carrot condensed juice restore respectively to 7 ° of Brix earlier, again in ratio allotment in 3: 7, at 60 ℃ of insulation 20min, twice of 300MPa homogeneous, the turbidity and the viscosity of gained pumpkin cloudy carrot juice are all qualified, have good color and luster and cloud-stability, can store 6 months, the local flavor of carrot is stronger, does not have medicine fishy smell beastly.
Embodiment 4
Operation is with embodiment 1, and pumpkin mixes juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, and under the natural pH, 0.25% cellulase, 0.002% pectase B, material-water ratio are 2: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 72%; Add 0.05% guar gum, the soluble solid content that pumpkin mixes juice is 5.6 ° of Brix, and turbidity is 632NTU, and viscosity is 1.236mPas; Be concentrated into 60 ° of Brix again.Cloudy carrot juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, under the natural pH, 0.20% cellulase, 0.0016% pectase B, material-water ratio are 1: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 70%; Add 0.05% guar gum, the soluble solid content of cloudy carrot juice is 5.3 ° of Brix, and turbidity is 596NTU, and viscosity is 1.202mPas; Be concentrated into 60 ° of Brix again.Pumpkin juice concentrate and carrot condensed juice restore respectively to 8 ° of Brix earlier, again in ratio allotment in 5: 5, at 55 ℃ of insulation 20min, twice of 300MPa homogeneous, the turbidity and the viscosity of gained pumpkin cloudy carrot juice are all qualified, have good color and luster and cloud-stability, can store 6 months, the local flavor of carrot is covered by the local flavor of pumpkin.Pectase B is PECTINEX SMASH, is provided by NOVO company.
Embodiment 5
Operation is with embodiment 1, and pumpkin mixes juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, and under the natural pH, 0.25% cellulase, 0.002% pectase B, material-water ratio are 2: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 72%; Add 0.09% xanthans, the soluble solid content that pumpkin mixes juice is 5.6 ° of Brix, and turbidity is 645NTU, and viscosity is 1.268mPas; Be concentrated into 57 ° of Brix again.Cloudy carrot juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, under the natural pH, 0.20% cellulase, 0.0016% pectase B, material-water ratio are 1: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 70%; Add 0.09% xanthans, the soluble solid content of cloudy carrot juice is 5.3 ° of Brix, and turbidity is 603NTU, and viscosity is 1.221mPas; Be concentrated into 58 ° of Brix again.Pumpkin juice concentrate and carrot condensed juice restore respectively to 6 ° of Brix earlier, again in ratio allotment in 3: 7, at 65 ℃ of insulation 15min, twice of 200MPa homogeneous, the turbidity and the viscosity of gained pumpkin cloudy carrot juice are all qualified, have good color and luster and cloud-stability, can store 6 months, the local flavor of carrot is stronger, does not have medicine fishy smell beastly.
Embodiment 6
Operation is with embodiment 1, and pumpkin mixes juice enzyme digestion reaction technology: 45 ℃ of reaction temperatures, and under the natural pH, 0.25% cellulase, 0.002% pectase B, material-water ratio are 2: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 68%; Add 0.09% guar gum, the soluble solid content that pumpkin mixes juice is 5.2 ° of Brix, and turbidity is 619NTU, and viscosity is 1.478mPas; Be concentrated into 55 ° of Brix again.Cloudy carrot juice enzyme digestion reaction technology: 45 ℃ of reaction temperatures, under the natural pH, 0.20% cellulase, 0.0016% pectase B, material-water ratio are 1: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 66%; Add 0.09% guar gum, the soluble solid content of cloudy carrot juice is 4.8 ° of Brix, and turbidity is 577NTU, and viscosity is 1.436mPas; Be concentrated into 55 ° of Brix again.Pumpkin juice concentrate and carrot condensed juice restore respectively to 5 ° of Brix earlier, again in ratio allotment in 7: 3, at 60 ℃ of insulation 20min, twice of 300MPa homogeneous, the turbidity and the viscosity of gained pumpkin cloudy carrot juice are all qualified, have good color and luster and cloud-stability, can store 6 months, the local flavor of pumpkin is stronger.
Embodiment 7
Operation is with embodiment 1, and pumpkin mixes juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, and under the natural pH, 0.30% cellulase, 0.003% pectase C, material-water ratio are 2: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 68%; Add 0.05% xanthans, the soluble solid content that pumpkin mixes juice is 5.4 ° of Brix, and turbidity is 581NTU, and viscosity is 1.015mPas; Be concentrated into 63 ° of Brix again.Cloudy carrot juice enzyme digestion reaction technology: 50 ℃ of reaction temperatures, under the natural pH, 0.28% cellulase, 0.0025% pectase C, material-water ratio are 1: 1, and the enzyme reaction time is 2 hours, and its crushing juice rate is 61%; Add 0.05% xanthans, the soluble solid content of cloudy carrot juice is 5.1 ° of Brix, and turbidity is 524NTU, and viscosity is 0.998mPas; Be concentrated into 64 ° of Brix again.Pumpkin juice concentrate and carrot condensed juice restore respectively to 8 ° of Brix earlier, again in ratio allotment in 3: 7, at 50 ℃ of insulation 25min, twice of 400MPa homogeneous, the turbidity and the viscosity of gained pumpkin cloudy carrot juice are all qualified, have good color and luster and cloud-stability, can store 6 months, the local flavor of carrot is stronger, does not have medicine fishy smell beastly.Pectase C is RAPIDASE PRESS, is provided by DSM N. V..
Embodiment 8
Operation is with embodiment 1, and pumpkin mixes juice enzyme digestion reaction technology: 55 ℃ of reaction temperatures, and under the natural pH, 0.30% cellulase, 0.003% pectase C, material-water ratio are 2: 1, and the enzyme reaction time is 1 hour, and its crushing juice rate is 63%; Add 0.05% guar gum, the soluble solid content that pumpkin mixes juice is 5.3 ° of Brix, and turbidity is 570NTU, and viscosity is 1.198mPas; Be concentrated into 62 ° of Brix again.Cloudy carrot juice enzyme digestion reaction technology: 55 ℃ of reaction temperatures, under the natural pH, 0.28% cellulase, 0.0025% pectase C, material-water ratio are 1: 1, and the enzyme reaction time is 1 hour, and its crushing juice rate is 58%; Add 0.05% guar gum, the soluble solid content of cloudy carrot juice is 4.9 ° of Brix, and turbidity is 517NTU, and viscosity is 1.173mPas; Be concentrated into 62 ° of Brix again.Pumpkin juice concentrate and carrot condensed juice restore respectively to 7 ° of Brix earlier, again in ratio allotment in 7: 3, at 60 ℃ of insulation 15min, twice of 300MPa homogeneous, the turbidity and the viscosity of gained pumpkin cloudy carrot juice are all qualified, have good color and luster and cloud-stability, can store 6 months, the local flavor of pumpkin is stronger.
Claims (1)
1. a composite vegetable mixes that juice---the preparation method of pumpkin cloudy carrot juice is characterized in that
Fresh pumpkin through going seed, section, immersion, rinsing, blanching, cooling, fragmentation, enzyme reaction, the enzyme that goes out, centrifugal, add glue, homogeneous, concentrated, can obtains pumpkin juice concentrate;
Fresh carrot through peeling, blanching, cooling, fragmentation, enzyme reaction, the enzyme that goes out, centrifugal, add glue, homogeneous, concentrate, can obtains carrot condensed juice;
With pumpkin juice concentrate and carrot condensed juice allocate, homogeneous, the degassing, can, sterilization, cooling make the pumpkin cloudy carrot juice;
This method adopts enzymatic liquefaction technology, stable control technology, compatibility technology, local flavor modification technique, and concrete technology is as follows:
A) enzymatic liquefaction
The enzymolysis of pumpkin: used enzyme is the complex enzyme of cellulase and pectase, pectase adopts a kind of in pectase A, pectase B or three kinds of pectases of pectase C, the cellulase consumption is 0.2%～0.3% of a material quantity, the pectase consumption is 0.002%～0.004% of a material quantity, crushed pumpkin: the material-water ratio of water is 2: 1,45～55 ℃ of enzyme digestion reaction temperature, 1～2 hour reaction time, natural pH;
The enzymolysis of carrot: used enzyme is the complex enzyme of cellulase and pectase, a kind of with in pectase A, pectase B or three kinds of pectases of pectase C of pectase, the cellulase consumption is 0.16%～0.28% of a material quantity, the pectase consumption is 0.0015%～0.0035% of a material quantity, carrot paste: the material-water ratio of water is 1: 1,45～55 ℃ of enzyme digestion reaction temperature, 1～2 hour reaction time, natural pH;
Used pectase A is PECTINEX ULTRA SP-L, is provided by NOVO company, and pectase B is PECTINEX SMASH, is provided by NOVO company, and pectase C is RAPIDASE PRESS, is provided by DSM N. V.;
B) stability control
In the mixed juice of pumpkin, cloudy carrot juice, add the food-grade hydrophilic colloid respectively, addition is 0.05%～0.09% of each mixed juice quality, the hydrophilic colloid that is added is guar gum or xanthans, the viscosity of mixing juice, cloudy carrot juice, pumpkin cloudy carrot juice with the control pumpkin is 0.9～1.5mPas, and turbidity is 500～700NTU;
C) compatibility control
In the pumpkin processing procedure and the carrot processing procedure in concentration technology, thickening temperature is less than 60 ℃, both final inspissated juice concentration are 55～65 ° of Brix; During allotment pumpkin cloudy carrot juice, the control pumpkin mixes juice, both soluble solid concentration of cloudy carrot juice must be restored to be diluted to earlier and is all 5～8 ° of Brix mutually, and both added hydrophilic colloids are necessary for and can produce stabilization and have mutual synergy;
D) local flavor is modified
When the carrot blanching, handle the medicine fishy smell that 6min removes carrot in 95 ℃ of citric acid solutions with 0.6%, pumpkin keeps pumpkin special delicate fragrance flavor in 85 ℃ of hot water blanching 1min, when allocating, the pumpkin cloudy carrot juice keep the allotment time less than 30min, the allotment temperature is lower than 70 ℃, homogenization pressure is 200～400MPa, the flavor components that composite vegetable is mixed in the juice does not lose, and the control pumpkin mixes juice: the ratio of cloudy carrot juice is to obtain differently flavoured pumpkin cloudy carrot juice at 7～3: 3～7.
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| CN100340196C (en) * | 2005-12-08 | 2007-10-03 | 中国农业大学 | Method for preventing juice of fruit or vegetables from producing white precipitation |
| CN101411477B (en) * | 2007-10-18 | 2012-08-01 | 张清 | Method and product for inhibiting or delaying absorption of food components in intestines and stomach |
| CN101254008B (en) * | 2008-04-11 | 2011-12-21 | 江苏大学 | Composite clarification fruit vegetables juice drink products and preparation |
| CN105918979A (en) * | 2016-05-27 | 2016-09-07 | 广西健美乐食品有限公司 | Preparation method of cucumber peel |
| CN106071531A (en) * | 2016-06-14 | 2016-11-09 | 长江师范学院 | A kind of pumpkin and Chinese yam composite beverage |
| CN106538695A (en) * | 2016-11-11 | 2017-03-29 | 盖州市嘉缘食品有限公司 | A kind of pumpkin beverages and preparation method thereof |
| CN108142756A (en) * | 2018-02-13 | 2018-06-12 | 湖南省农产品加工研究所 | The preparation method of peeled citrus fruits fruit juice and peeled citrus fruits fruit juice |
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