TWI584739B - The Method of Making Whole Fruit Juice and Its Finished Product - Google Patents

The Method of Making Whole Fruit Juice and Its Finished Product Download PDF

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Publication number
TWI584739B
TWI584739B TW103143705A TW103143705A TWI584739B TW I584739 B TWI584739 B TW I584739B TW 103143705 A TW103143705 A TW 103143705A TW 103143705 A TW103143705 A TW 103143705A TW I584739 B TWI584739 B TW I584739B
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Taiwan
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juice
whole fruit
fruit juice
fermentation
preparing
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TW103143705A
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Chinese (zh)
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TW201620400A (en
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zong-han Liu
Jia-Ze Xu
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Description

Method for preparing whole fruit juice and its finished product

The invention relates to a preparation method and a finished product, in particular to a method for preparing a fruit into a whole fruit juice, and a finished product prepared by the method.

Generally, the fruits of the Rutaceae plants, especially the citrus plants, are sour and sweet. Therefore, in addition to being directly edible, they are often pressed into a form of fruit juice. The traditional pressing method is to send the whole fruit to a press for pressing. Since the pulp is covered by the peel, excessive pressing will cause the bitter component of the peel to be excessively squeezed during the pressing process, resulting in a poor taste of the juice, and if the crushing is insufficient, it will be different from the usual drinking taste.

In order to improve the problem that the bitter component of the peel is excessively mixed in the juice during the pressing process, causing poor taste, the new patent No. M397224 of Taiwan provides a peeling needle machine which mainly uses the fruit before it is pressed. The peel acupuncture machine punctures the peel and causes the first outflow in the peel. When the fruit is pressed, since the bitter component of the peel has been partially removed, the juice pressed by this method has a better mouthfeel. Although the aforementioned new patent can improve the bitterness of the pressed juice, the citrus peel is rich in nutrients and has essential oils that produce fruit aroma, and is often made into a variety of essential oils. The aforementioned new type Although the patent improves the bitterness of the juice, most of the pressed juice is sugar and water, and the actual retained nutrients are few. Therefore, the method of first pricking the fruit with the peeling machine and then extracting can only improve. The taste is not enough to make full use of the nutrients of the fruit.

In addition, the Chinese mainland patent No. 103844219A provides A method for producing a juice is to juice the whole fruit and ferment the extracted juice to increase the polyphenol content in the juice. However, no matter which way to make juice, about 70% of the peel is discarded after pressing, but it is well known that the peel of the citrus fruit contains a lot of nutrients, while the pressed juice only contains With a small amount of nutrients and syrup, if the nutrients in the peel can be further extracted and the nutrient content of the juice is increased without increasing the bitterness, the nutritional value of the juice can be greatly improved. In addition, only the method of extracting the juice from the pulp is used, and the finished products can be obtained little and need to be improved.

The object of the present invention is to provide a method for preparing whole fruit juice and a finished product prepared according to the method, which can not only improve the yield of the product, but also improve the nutrition of the whole fruit juice without affecting the taste. ingredient.

Thus, the method of making the whole fruit juice of the present invention is suitable for processing the fruit of the genus Rutaceae, and comprises an extraction step, a step of making a mash, and a step of arranging the whole fruit juice.

The extraction step is to separate the fruit juice and the residue by pressing. The step of making the mashing solution is to carry out anaerobic fermentation on the residue. Then, the broth is separated. The blended whole fruit juice is prepared by mixing the juice with the mash to obtain the whole fruit juice of the present invention.

The Rutaceae plant of the present invention is preferably a citrus plant. For example, the fruits of orange, citrus, willow, pomelo, lemon, etc., because the fruits of such plants are rich in organic acids, aldehydes, and olefins, in addition to the juicy, sweet, and vitamin-rich organisms of the fruits. , flavonoids, and fruit oil with a fruity aroma. Further, the extracting step can be carried out using a press, and the form of the press is not particularly limited as long as the fruit can be separated from the juice and the residue can be used in the present invention. Since the whole fruit is pressed during the extraction step, the juice obtained has a peel oil and a fruity aroma.

The step of preparing the mashing liquid of the invention comprises a fermentation process and a filtering process. In the fermentation process, the lactic acid bacteria are used for anaerobic fermentation of the pressed matter, and the preferred fermentation time is 15-22 days. In the present invention, the use of the lactic acid bacteria is not particularly limited, and it is suitable for use in the present invention as long as it can anaerobicly ferment the residue of the fruit of the genus Rutaceae. Preferably, the lactic acid bacteria of the present invention are selected from the group consisting of Lactobacillus plantarum subsp. plantarum, Streptococcus salivarius subsp. thermophilus (Orla-Jensen) Farrow and Collins and Lactobacillus helveticus (Orla-Jensen) Bergey et al. , especially Lactobacillus plantarum subsp. Plantarum works best. The lactic acid bacteria have the advantages of acid resistance and can survive in an acidic environment with a pH of 2 to 3, so the survival rate is high, it is not easy to die in the process of fermentation, and can also withstand the test of human gastric juice. In the process of fermentation, the lactic acid bacteria can decompose the components such as cellulose and pectin, so that the nutrients originally present in the pressed matter can be released, such as polyphenols and flavonoids, especially flavonoids. The flavonoid content of the mash fermentation liquid prepared by the invention is about 8 to 10 times that of the flavonoid content contained in the juice liquid. Because flavonoids have antioxidant and anti-inflammatory functions, they are beneficial to the body's absorption and application. In addition, the broth also has the aroma produced after fermentation. It should be noted that in the case of fermentation, a liquid containing lactic acid bacteria is added for fermentation. If the concentration of the liquid containing lactic acid bacteria is too high, the cost will increase unnecessarily, and if the concentration of the liquid containing lactic acid bacteria is too low, the cellulose and pectin cannot be effectively decomposed and nutrients are released. In the process of research and development, the concentration of liquid containing lactic acid bacteria was preferably 9×10 3 cfu/ml, but the concentration could be slightly reduced or increased, and adjusted to 8×10 3 cfu/ml~10×10 3 cfu/ Ml.

The fermentation process described in the present invention must be carried out in an anaerobic state. If there is too much oxygen in the fermentation process, the nutrients such as polyphenols and flavonoids contained in the residue will be oxidized to useless substances. When the fermentation time is shorter than 15 days, the nutrients cannot be effectively extracted, and when the fermentation time is longer than 21 days, the extracted nutrients will gradually be consumed by the lactic acid bacteria. Therefore, the fermentation time of the present invention is preferably from 15 to 22 days, with 21 days being the best.

The filtration process of the present invention is advanced after the fermentation process The lysate of the present invention can be obtained by solid-liquid separation, removing a large solid component, leaving a liquid component, and then adsorbing impurities in the liquid component using a molecular sieve. After adsorption filtration, the mashing solution will become clearer, and at the same time, the odor and the odor of the impurities can be removed, and the substance released from the slag can be retained, including the resistance. Oxidizing effect of polyphenols With ingredients such as flavonoids.

The molecular sieve used in the present invention may be activated carbon and diatomaceous earth. its The mesh size of the activated carbon is preferably 9×40~7×20 mesh. The particle size of the diatomaceous earth is preferably 35 to 45 μm. When the particle size of activated carbon and diatomaceous earth is larger than the upper limit of the above range, impurities cannot be effectively filtered. However, when the particle diameter is less than the lower limit of the above range, it is difficult to adsorb activated carbon from diatomaceous earth from the liquid after adsorbing and filtering impurities. Separated in the middle.

The method for blending whole fruit juice of the present invention is 100 parts by weight Based on the broth, the whole fruit juice of the present invention can be obtained by mixing 100 to 200 parts by weight of the juice. As described above, in the extraction step, since the whole fruit is directly pressed, the juice liquid is mixed with a small amount of juice extracted from the peel, and the taste is bitter. The fermented liquid obtained by fermenting the residue is mainly derived from the peel, but after fermenting, the fermented liquid is less bitter than the high nutrient content, and contains the fermented sweet. The mellow taste and mouthfeel can effectively adjust the bitterness of pure juice.

According to the experimental results of the inventors, when the amount of juice is used When it is too low, the blended whole fruit juice contains higher nutrients and lower bitterness, but the fruit aroma is less obvious. Conversely, when the amount of juice is too high, the whole fruit juice still has a distinct bitter taste because the mash does not adequately adjust the bitter taste of the juice. In addition, the whole fruit juice has less nutrients. . The juice liquid is preferably used in an amount of 100 to 200 parts by weight based on the balance of nutrients and mouthfeel.

The whole fruit juice of the present invention is produced by using the above-mentioned whole fruit juice The method comprises 100 parts by weight of the mashing solution and 100 to 200 parts by weight of the juice liquid, and the whole fruit juice per ml contains 0.45 to 0.75 mg of gallic acid and 2 to 5 mg of orange peel. Glycosides.

The utility model has the advantages of using the fruit juice with fruit aroma and the blending of the fermentation liquid for improving the nutrient composition, in addition to fully utilizing the pressed matter to improve the yield of the finished product, and improving the whole taste in the case of the taste. The nutritional content of fruit juice.

11‧‧‧Extraction steps

12‧‧‧ Making a fermentation step

121‧‧‧ fermenting process

122‧‧‧Filter process

13‧‧‧Steps for blending whole fruit juice

Other features and effects of the present invention will be apparent from the following description of the drawings, wherein: Figure 1 is a flow diagram of one of the steps of an embodiment 1 of the method for making a whole fruit juice of the present invention.

"Embodiment 1"

Referring to Fig. 1, a method for preparing a whole fruit juice of the present invention and a finished product thereof, using lemon as a raw material, comprises an extracting step, a step of preparing a fermentation liquid, and a step of preparing a whole fruit juice.

In the extraction step, 100 kg of lemon is prepared first, and then the lemon is squeezed out of 30 kg of the juice liquid, and 70 kg of the pressed matter containing the peel and the pulp after being squeezed is collected. The content of gallic acid and hesperidin in the juice was measured and recorded in Table 1.

Put the residue into a fermented mash and add 56L of liquid containing lactic acid bacteria at a concentration of 9×10 3 cfu/ml (taken from Fengmiao Biotechnology Co., Ltd., model FHLM1404, strain: Lactobacillus plantarum subsp .plantarum ), seal the yeast, and let it sit for 21 days to carry out the fermentation process. After the fermentation is completed, a filtration process is carried out, that is, the solid component is removed and a 75.6 kg liquid is obtained. 75.6 kg of activated carbon (specification: 8 × 30 Mesh) was added to the above liquid, stirred and allowed to stand for 15 minutes to adsorb impurities. Next, the liquid containing activated carbon was poured into 37.8 kg of diatomaceous earth (specification: 38.9 μm), and then activated carbon and diatomaceous earth were removed to obtain a lye solution weighing 68 kg. Gallic acid and hesperidin contained in the mash were measured and recorded in Table 1.

Finally, 150 parts by weight of the juice liquid and 100 parts by weight are taken. Mix the mash and get a whole fruit juice made from lemon. The gallic acid and hesperidin contained in the whole fruit juice were also measured, and the flavor was evaluated and recorded in Table 1.

Determination of Polyphenols and Flavonoids

Gallic acid (also known as gallic acid) and orange peel The equivalent amount of Hesperetin is an indicator for assessing the content of polyphenols and flavonoids in foods. That is to say, the concentration values contained in Table 1 or Table 2 represent the polyphenols or flavonoids contained in the juice, mash and whole fruit juice, which can produce gallic acid or orange peel equivalent to the concentration. The same effect of glucosides. Since the measurement of gallic acid and hesperidin in food is a known technique, it will not be described.

<<Example 2》

The manufacturing method of Embodiment 2 is similar to that of Embodiment 1, and the different places In the step of blending the whole fruit juice, 100 parts by weight of the fruit is mixed. Juice with 100 parts by weight of mash.

Example 3

The preparation method of Example 3 is similar to that of Example 1, except that in the step of formulating the whole fruit juice, 200 parts by weight of the juice liquid and 100 parts by weight of the fermentation broth are mixed.

Example 4

The preparation method of Example 4 was similar to that of Example 1, except that the fermentation time of Example 4 was shortened to 15 days.

"Embodiment 5"

The preparation method of Example 5 was similar to that of Example 1, except that the fermentation time of Example 5 was extended to 22 days, and the test results are reported in Table 2.

"Embodiment 6"

The preparation method of Example 6 is similar to that of Example 4 except that the strain used in Example 6 is Streptococcus salivarius subsp. thermophilus (Orla-Jensen) Farrow and Collins (available from the Center for Bioresource Conservation and Research, BCRC Number). :14085).

<<Example 7》

The preparation method of Example 7 was similar to that of Example 6, except that the fermentation time of Example 7 was 21 days.

"Embodiment 8"

The preparation method of Example 8 is similar to that of Example 4, except that the strain used in Example 8 is Lactobacillus helveticus (Orla-Jensen) Bergey et al. (obtained from the Center for Bioresource Conservation and Research, BCRC Number: 12258 ).

"Embodiment 9"

The preparation method of Example 9 was similar to that of Example 8, except that the fermentation time of Example 9 was 21 days.

Comparative Example 1

The preparation method of Comparative Example 1 was similar to that of Example 1, except that in the step of blending the whole fruit juice, 80 parts by weight of the juice liquid and 100 parts by weight of the fermentation broth were mixed, and the test results are recorded in Table 2.

Comparative Example 2

The preparation method of Comparative Example 2 is similar to that of Example 1, except that in the step of blending the whole fruit juice, 220 parts by weight of the juice liquid is mixed with 100 parts by weight of the fermentation broth, and the test results are recorded in Table 2. in.

Comparative Example 3

The preparation method of Comparative Example 3 was similar to that of Example 1, except that the fermentation time of Comparative Example 3 was shortened to 14 days, and the test results are recorded in Table 2.

Observing Examples 1 to 5, the whole fruit juice prepared in each of the examples has a concentration of nutrients such as polyphenols and flavonoids, which are simpler than the purely pressed juice, except that it has aroma and is not bitter and has a good taste. The concentration of the liquid is high, especially flavonoids. Taking Example 1 as an example, the juice liquid obtained by the pressing method alone has a concentration of hesperidin of 0.67 mg/ml, and the concentration of hesperidin in the yeast solution is 7.4 mg/ml, which is 11 of the juice liquid. When the mash and juice are mixed in a specific ratio, the whole fruit juice has a high quercetin Up to 3.4mg/ml, which is significantly higher than that of purely pressed juice. In the same way, the concentration of gallic acid contained in the whole fruit juice can also be increased from 0.32mg/ml of purely pressed juice to 0.61. The nutrient composition of the whole fruit juice prepared in Example 1 is indeed superior to the conventional one. In addition, in Comparative Examples 1, 4, and 5, it was also found that when the number of fermented days was increased from 15 days to 21 days, the efficiency of extracting nutrients increased, and the optimum efficiency was achieved at 21 days, and after 21 days. Efficiency will gradually decline again.

Observing Examples 6 to 9, it can be found that when the strain used is changed from Lactobacillus plantarum subsp. plantartum to Streptococcus salivarius subsp. thermophilus (Orla-Jensen) Farrow and Collins and Lactobacillus helveticus (Orla-Jensen) Bergey et al. The utility model has the functions of extracting the nutrient components of the pressed matter, and the concentration of the polyphenols and flavonoids contained in the mash fermentation liquid prepared in each of the examples is higher than the concentration of the nutrient components of the juice liquid obtained by simply pressing the fruit. In addition, compared with Examples 1 and 4, it was found that the use of Lactobacillus plantarum subsp . plantartum was the best.

Further, in terms of yield, due to the whole fruit juice of the present invention Partly from the fermentation of the yeast from the residue, the invention can be used waste to increase the yield of the juice. In the case of Example 1, generally, for example, a fruit juice such as lemon can be used, and only about 30 kg of the juice liquid can be used. However, in addition to the juice liquid, in Example 1, 68 kg of the fermentation broth can be obtained. Further, 50 parts by weight of the juice liquid and 100 parts by weight of the yeast solution were blended to prepare 50 kg of whole fruit juice. In other words, to implement In the case of Example 1, the finished product obtained by this method has an increase of 20 kg in output compared to the juice liquid obtained by simply pressing the fruit.

Observing Comparative Example 1 and Comparative Example 2, it can be found that when the juice is When the amount is less than 100 parts by weight, the fruit aroma of the whole fruit juice is insufficient, and when the amount of the juice is more than 200 parts by weight, the content of the mash in the whole fruit juice is low, The original bitterness of the juice liquid was effectively covered, so that the mouthfeel was inferior, and the nutrient components such as polyphenols and flavonoids of Comparative Example 2 were also lower than those of Examples 1 and 2.

Comparing Examples 1, 4 and Comparative Example 3, it can be found that when fermenting If the time is too short, the concentration of the polyphenols and flavonoids contained in the whole fruit juice obtained may be lowered. For example, the flavonoid concentration of the whole fruit juice prepared in Example 1 is 3.4 mg/ml, and Comparative Example 3 The flavonoid concentration of the whole fruit juice prepared was only 2.6 mg/ml.

In summary, the method for preparing the whole fruit juice of the present invention, pressing the whole fruit The fruit is made into a fruity juice, and the flavonoids contained in the residue are completely extracted into the fermentation broth having the fermentation scent by anaerobic fermentation, and the mash is blended with the juice. The fermentation broth is used to increase the yield of the finished product, and the bitterness of the juice liquid is adjusted, so that the whole fruit juice prepared can contain more flavonoids than the juice obtained by the general pressing, in addition to having a good aroma and not having a good taste. Therefore, the object of the present invention can be achieved.

However, the above is only an embodiment of the present invention, when The scope of the present invention is not limited thereto, that is, the simple equivalent changes and modifications made by the present invention in the scope of the invention and the patent specification are still within the scope of the invention.

11‧‧‧Extraction steps

12‧‧‧ Making a fermentation step

121‧‧‧ fermenting process

122‧‧‧Filter process

13‧‧‧Steps for blending whole fruit juice

Claims (8)

  1. The invention relates to a method for preparing whole fruit juice, which is suitable for processing fruits of several Rutaceae plants, and comprises: a step of extracting: pressing the fruits, and obtaining a juice liquid and a residue; and preparing the mashing liquid step: making the squeezing material After the oxygen fermentation, the solid component is removed and the fermentation broth is obtained; and the whole fruit juice is prepared by mixing the juice with the broth and obtaining a whole fruit juice.
  2. The method for preparing a whole fruit juice according to claim 1, wherein the step of preparing the mashing solution comprises a fermentation process in which a lactic acid bacteria is added to the residue, and the lactic acid bacterium is selected from Lactobacillus. Plantarum subsp. plantartum, Streptococcus salivarius subsp. thermophilus (Orla-Jensen) Farrow and Collins and Lactobacillus helveticus (Orla-Jensen) Bergey .
  3. The method for producing whole fruit juice according to claim 2, wherein in the fermentation process, a liquid having a lactic acid bacteria concentration of 8 × 10 3 cfu/ml to 10 × 10 3 cfu/ml is added for fermentation.
  4. The method for preparing whole fruit juice according to claim 1, wherein the step of preparing the mashing solution comprises a fermentation process of anaerobic fermentation for 15 to 22 days.
  5. The method for preparing whole fruit juice according to claim 1, wherein the step of preparing the mashing solution further comprises a filtering process after the fermentation process, wherein the filtering process is performed by adsorbing and filtering other impurities by molecular sieves to obtain 酦. In the fermentation broth, the molecular sieve comprises activated carbon and diatomaceous earth.
  6. The method for producing whole fruit juice according to claim 5, wherein the mesh of the activated carbon is 9×40 to 7×20 mesh, and the particle diameter of the diatomaceous earth is 35 to 45 μm.
  7. A whole fruit juice prepared by the method of claim 1, and comprising: 100 parts by weight of a fermentation broth; and 100 to 200 parts by weight of a juice liquid.
  8. The whole fruit juice according to claim 7, wherein the whole fruit juice per ml contains 0.45 to 0.75 mg of gallic acid and 2 to 5 mg of hesperidin.
TW103143705A 2014-12-15 2014-12-15 The Method of Making Whole Fruit Juice and Its Finished Product TWI584739B (en)

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300439A (en) * 2013-06-04 2013-09-18 华南理工大学 All-shaddock fermentation drink and production method thereof
CN103844219A (en) * 2014-02-21 2014-06-11 东莞健茂生物科技有限公司 Fermentation method for improving polyphenol content of lemon

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103300439A (en) * 2013-06-04 2013-09-18 华南理工大学 All-shaddock fermentation drink and production method thereof
CN103844219A (en) * 2014-02-21 2014-06-11 东莞健茂生物科技有限公司 Fermentation method for improving polyphenol content of lemon

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