CN1537475A

CN1537475A - Processing method for lowering content of clavacin in concentrated apple juice

Info

Publication number: CN1537475A
Application number: CNA031121543A
Authority: CN
Inventors: 安王; 王安; 胡小松; 倪元颖; 葛毅强; 廖小军; 曲昆生; 于东华
Original assignee: BEIFANG ANDELI FRUIT JUICECO Ltd YANTAI
Current assignee: BEIFANG ANDELI FRUIT JUICECO Ltd YANTAI
Priority date: 2003-04-15
Filing date: 2003-04-15
Publication date: 2004-10-20

Abstract

A process for decreasing the content of clavacin in concentrated apple juice includes such steps as squeezing apple to obtain fresh apple juice, gelatinizing, adding pectinase or amylase, enzymolyzing, adding activated carbon particles, adsorbing stabilizing for 6-8 hr, ultrafiltering and concentrating.

Description

A kind of processing method that reduces clavacin content in the concentrated apple clear juice

(1) technical field:

The present invention relates to the fruit juice processing technique field, is a kind of processing method that reduces the concentrated apple clear juice of the clavacin that contains in the fruit juice specifically.

(2) background technology:

At present, China's apple total output has reached the No. 1 in the world, and AJC has become the fruit juice export product of China's maximum as one of most important product in the fruit juice industry.The international market is more stricter than domestic industry standard to the standard-required of AJC product, developed country particularly, as the U.S., Japan etc., more and more harsher to the quality requirement of AJC, in the AJC clavacin content overproof ready-made be the main hindering factor that exports in recent years.

Clavacin is a class toxic compounds that belongs to mycotoxin, it mainly is the penicillium uticale in the Penicillium, the secondary metabolite of several fungies such as excellent aspergillus in penicillium expansum and the aspergillus, rod aspergillus is colourless acicular crystal, fusing point is 100 ℃, molecular weight is 154, can be water-soluble, ethanol, acetone, ethyl acetate and chloroform, unstable in alkaline solution, easily destroyed, and stability increases in sour environment, because penicillium expansum is the main mould rotten bacterium of apple storing phase, it can make apple take place to rot, and generally contains clavacin in rotten apple and processed goods thereof, and clavacin has very big field of activity, can cause cardiac muscle and liver sex change, be a kind of carcinogenic, mutagenesis teratogenesis factor, the existing product that clavacin is exceeded standard has the method for handling by resin adsorption to reduce its content, this method one is cost height, weak effect in addition.

(3) summary of the invention:

Purpose of the present invention is intended to overcome the deficiency of above-mentioned prior art, and a kind of processing method that reduces clavacin content in the concentrated apple clear juice is provided, and mainly solves the problem that clavacin exceeds standard in the existing concentrated apple clear juice.

In order to achieve the above object, the present invention is achieved in that a kind of processing method that reduces clavacin content in the concentrated apple clear juice, it comprises following processing step: aquatic foods are squeezed the juice, gelatinization, enzymolysis, ultrafiltration, concentrate, finished product, it is characterized in that in enzymatic vessel, adding pectase, amylase in the described enzymolysis process step, behind the reaction negative, add 120-200 order active carbon, absorption, stabilization time are 6-8 hour.

In order further to achieve the above object, a kind of processing method that reduces clavacin content in the concentrated apple clear juice of the present invention, in its described enzymolysis process step, add 120 order active carbons, absorption, stabilization time are 6 hours, the addition of its described active carbon is 8-15Kg/20T, and optimal addn is 10Kg/20T.

A kind of processing method that reduces clavacin content in the concentrated apple clear juice of the present invention, it is the suction-operated of adopting active carbon, utilize the temperature conditions of enzymolysis in addition, prolong enzymolysis time, clavacin self decomposes under this temperature conditions, thereby effectively reduces the content of clavacin in the concentrated apple clear juice.

A kind of processing method that reduces the concentrated apple clear juice of clavacin of the present invention, compared with the prior art have outstanding substantive distinguishing features and marked improvement, 1, utilizes the temperature conditions of enzymolysis, prolong enzymolysis time, prolong 4-5 hour than existing processing technology, clavacin self is decomposed, and its effect accounts for 70% of total reduction amount, and experimental result sees Table 1; 2, utilize the suction-operated of active carbon, the content of clavacin in the concentrated apple clear juice is reduced, its effect accounts for 30% of total reduction amount, and experimental result sees Table 2.

Enzymolysis time is to the table 1 that influences of clavacin content

Sample clavacin content (ppb)	????A	????B	????C	????D
Sample clavacin content (ppb)	????A	????B	????C	????D	The fruit juice that enzymolysis is good	????68.3	????39.8	????88.4	????83.9
Kept 1 hour	????66.4	????36.6	????85.8	????80.3	The fruit juice that enzymolysis is good	????68.3	????39.8	????88.4	????83.9
Kept 1 hour	????66.4	????36.6	????85.8	????80.3	Kept 2 hours	????59.9	????33.5	????77.4	????75.1
Kept 3 hours	????55.3	????28.1	????72.2	????68.9	Kept 2 hours	????59.9	????33.5	????77.4	????75.1
Kept 3 hours	????55.3	????28.1	????72.2	????68.9	Kept 4 hours	????47.2	????22.3	????54.9	????58.9
Kept 5 hours	????40.6	????16.1	????44.3	????47.1	Kept 4 hours	????47.2	????22.3	????54.9	????58.9
Kept 5 hours	????40.6	????16.1	????44.3	????47.1	Kept 6 hours	????29.9	????10.9	????34.9	????37.9

Annotate: the fruit juice soluble solid is 12.3%, and hydrolysis temperature is 53.

The suction-operated of active carbon is to the table 2 that influences of clavacin content

Sample clavacin content (ppb)	????A	????B	????C	????D
Sample clavacin content (ppb)	????A	????B	????C	????D	The fruit juice that enzymolysis is good	????68.3	????37.5	????88.4	????83.9
Added active carbon 1 hour	????63.2	????34.4	????82.4	????78.4	The fruit juice that enzymolysis is good	????68.3	????37.5	????88.4	????83.9
Added active carbon 1 hour	????63.2	????34.4	????82.4	????78.4	Added active carbon 2 hours	????57.1	????30.9	????74.2	????72.1
Added active carbon 3 hours	????52.3	????25.1	????69.7	????64.9	Added active carbon 2 hours	????57.1	????30.9	????74.2	????72.1
Added active carbon 3 hours	????52.3	????25.1	????69.7	????64.9	Added active carbon 4 hours	????44.7	????18.9	????51.7	????56.5
Added active carbon 5 hours	????37.1	????13.6	????41.3	????44.0	Added active carbon 4 hours	????44.7	????18.9	????51.7	????56.5
Added active carbon 5 hours	????37.1	????13.6	????41.3	????44.0	Added active carbon 6 hours	????27.1	????8.8	????30.9	????33.3

Annotate: the fruit juice soluble solid is 12.3%, and hydrolysis temperature is 53 ℃, and active carbon order number is 120-200, and the active carbon addition is 10Kg/20T.

(4) specific embodiment:

Understand and enforcement for better reason, describe a kind of processing method that reduces clavacin content in the concentrated apple clear juice of the present invention in detail below in conjunction with embodiment.

Embodiment 1, golden marshall apple is examined fruit, wash fruit, broken, the squeezing back becomes fruit juice, be stored in the fruit juice collecting tank, it is wet to 85 ℃ that fruit juice advances the evaporimeter liter, and then fall wet to 55 ℃ of laggard enzymatic vessel enzymolysis, in enzymatic vessel, add pectase, amylase, hydrolysis temperature is 53 ℃, behind 1 hour reaction negative of enzymolysis, adds 120 order active carbons, the addition of active carbon is 10Kg/20T, absorption, after stablizing 6 hours, squeeze into resident jar, enter ultrafiltration system, remove not tolerant and other impurity, get apple clear juice, advance evaporimeter and concentrate, get inspissated juice, be collected in the finished product jar, inspissated juice becomes finished product by the aseptic filler can after high-temperature short-time sterilization.

Embodiment 2, Fuji apple is examined fruit, wash fruit, broken, the squeezing back becomes fruit juice, be stored in the fruit juice collecting tank, it is wet to 80 ℃ that fruit juice advances the evaporimeter liter, and then fall and wet to 50 ℃ of laggard enzymatic vessel enzymolysis, adds pectase in enzymatic vessel, amylase, behind 1 hour reaction negative of enzymolysis, add 200 order active carbons, the addition of active carbon is 8Kg/20T, absorption, after stablizing 8 hours, squeeze into resident jar, enter ultrafiltration system, remove not tolerant and other impurity, get apple clear juice, advancing evaporimeter concentrates, get inspissated juice, be collected in the finished product jar, inspissated juice becomes finished product by the aseptic filler can after high-temperature short-time sterilization.

Embodiment 3, little Guoguang apple is examined fruit, wash fruit, broken, the squeezing back becomes fruit juice, be stored in the fruit juice collecting tank, it is wet to 82 ℃ that fruit juice advances the evaporimeter liter, and then fall and wet to 53 ℃ of laggard enzymatic vessel enzymolysis, adds pectase in enzymatic vessel, amylase, behind 1 hour reaction negative of enzymolysis, add 150 order active carbons, the addition of active carbon is 15Kg/20T, absorption, after stablizing 7 hours, squeeze into resident jar, enter ultrafiltration system, remove not tolerant and other impurity, get apple clear juice, laggard evaporimeter concentrates, get inspissated juice, be collected in the finished product jar, inspissated juice becomes finished product by the aseptic filler can after high-temperature short-time sterilization.

Claims

1, a kind of processing method that reduces clavacin content in the concentrated apple clear juice, it comprises following processing step: aquatic foods are squeezed the juice, gelatinization, enzymolysis, ultrafiltration, concentrate, finished product, it is characterized in that in enzymatic vessel, adding pectase, amylase in the described enzymolysis process step, behind the reaction negative, add 120-200 order active carbon, absorption, stabilization time are 6-8 hour.

2,, it is characterized in that adding 120 order active carbons in the described enzymolysis process step by the described a kind of processing method that reduces clavacin content in the concentrated apple clear juice of claim 1.

By claim 1 or 2 described a kind of processing methods that reduce clavacin content in the concentrated apple clear juice, it is characterized in that in the described enzymolysis process step that 3, adsorbing stabilization time is 6 hours.

4, by claim 1 or 2 described a kind of processing methods that reduce clavacin content in the concentrated apple clear juice, the addition that it is characterized in that described active carbon is 8-15Kg/20T.

5, by the described a kind of processing method that reduces clavacin content in the concentrated apple clear juice of claim 4, the addition that it is characterized in that described active carbon is 10Kg/20T.