WO2020215555A1 - 一种柿子汁的加工方法 - Google Patents

一种柿子汁的加工方法 Download PDF

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Publication number
WO2020215555A1
WO2020215555A1 PCT/CN2019/102465 CN2019102465W WO2020215555A1 WO 2020215555 A1 WO2020215555 A1 WO 2020215555A1 CN 2019102465 W CN2019102465 W CN 2019102465W WO 2020215555 A1 WO2020215555 A1 WO 2020215555A1
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ultra
juice
treatment
persimmon
high pressure
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PCT/CN2019/102465
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English (en)
French (fr)
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赵靓
王永涛
侯志强
廖小军
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中国农业大学
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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
    • A23L2/04—Extraction of juices
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • 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
    • A23L2/42—Preservation of non-alcoholic beverages
    • A23L2/46—Preservation of non-alcoholic beverages by heating
    • 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
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention belongs to the biological field, and specifically relates to a processing method of persimmon juice.
  • Persimmon a plant belonging to the genus Persimmon of the Persimmon family, is mostly distributed in the tropics and temperate zones. Ancients have long discovered its benefits. In “Jiayou Materia Medica”, “red persimmons invigorate qi and continue meridian qi”, and “main fire” in "Qianjin ⁇ Shizhi” Sores, golden sores, analgesic" and "nourishes the heart and lungs, quenches thirst, relieves phlegm, and appetite” in "Rihuazi Materia Medica”. Persimmon fruit is sweet and delicious, has excellent nutritional and economic value, it has a variety of vitamins, minerals, amino acids and other functional factors. Persimmon contains a large number of functional factors, such as carotenoids, polyphenols, minerals, etc., and its excellent yield. Persimmons are widely used in food, Chinese medicine and health care.
  • persimmons can be de-astringent at a constant temperature and made into crispy, sweet and refreshing persimmons, or they can be naturally de-astringent and become soft and sweet in taste.
  • Persimmons are for people to eat fresh, and in addition to these two ways of eating fresh food, persimmons can also be dried naturally or dried in a drying room to make persimmons with a delicate taste.
  • pectin in persimmons, there are common problems in the production of processed persimmons, such as difficulty in juice production (low juice yield), and astringency after heating.
  • the purpose of the present invention is to provide a method for processing persimmon juice.
  • the method of the present invention effectively solves the problems of difficulty in making juice (low juice yield) and astringency after heating during the processing of persimmons, maintains the nutritional value of persimmon juice, and has broad market application prospects.
  • the present invention claims an application of ultra-high pressure treatment in preparing persimmon juice.
  • the pressure is 0.1-600 MPa; specifically, 0.1-400 MPa or 300-600 MPa or 50-300 MPa;
  • the time is 1-20min; specifically it can be 5min or 1-10min;
  • the temperature is 0-50°C;
  • the pressure transmission medium is water.
  • the present invention claims a method for preparing persimmon juice, including:
  • the persimmon pulp is obtained by sequentially performing ultra-high pressure treatment, decomposition treatment, centrifugation, collecting the upper layer juice, filtering, and collecting the filtrate.
  • the persimmon pulp can be prepared according to various conventional methods; for example, fresh persimmons can be beaten; specifically, the persimmons can be fresh, disease-free, non-roted, and non-deteriorated persimmons;
  • the pressure is 0.1-600 MPa or 0.1-400 MPa; specifically, it can be 100, 200 MPa or 50-300 MPa;
  • the time is 1-20min; specifically it can be 5min or 1-10min;
  • the temperature is 0-50°C;
  • the pressure transmission medium is water.
  • the ultra-high pressure treatment can activate the endogenous enzymes pectin methylesterase and polygalacturonase in persimmons.
  • the decomposition involves standing for 1-24 hours at a temperature of -20°C-50°C.
  • endogenous enzymes can be used to decompose pectin in persimmon pulp.
  • the above temperature can specifically be 20°C-40°C; the above time can specifically be 12h or 10-15h;
  • the rotation speed is 3000-10000rpm; specifically it can be 3000, 5000 or 6000rpm; the time is 1-20min; specifically it can be 10min or 5-15min;
  • the pore size of the filter membrane is 10-1000 nm; specifically, it may be 100 nm or 50-500 nm or 50-200 nm.
  • the method further includes: after the filtering step, performing anti-astringent treatment on the filtrate.
  • This step can prevent the bitterness and astringency caused by heat sterilization, and achieve the purpose of sterilization while preventing astringency.
  • the method of anti-astringent treatment is to perform ultra-high pressure treatment on the filtrate
  • the pressure is 300-600MPa; specifically it can be 550MPa or 500-600MPa; the time is 1-20min; it can be 5min or 3-8min; the temperature is 0-50°C; It is 20°C or 10-30°C; the pressure transmission medium is water.
  • the present invention also claims the persimmon juice prepared by the above method.
  • the content of soluble solids in the persimmon juice is 5-15°Brix; specifically 10°Brix, 12°Brix; pH value is 3.0-7.0; specifically 5.1-5.5 or 4.0-6.0.
  • the present invention will be further described below in conjunction with specific embodiments, but the present invention is not limited to the following embodiments.
  • the methods are conventional methods unless otherwise specified.
  • the raw materials can be obtained from open commercial channels unless otherwise specified.
  • a processing method of persimmon juice includes pulping, endogenous enzyme activation, decomposition, separation and sterilization treatment of persimmon.
  • the specific method includes: beating the persimmons and distributing them into suitable containers, performing ultra-high pressure processing to activate endogenous enzymes, decomposing pectin, separating, and ultra-high pressure processing.
  • processing method of the persimmon juice includes the following steps:
  • the ultra-high pressure treatment conditions are 100 MPa pressure and 5 min;
  • Centrifugation conditions are: 3000rpm, 10min; collect the upper layer of juice, filter with a 100nm pore size filter; collect the filtrate;
  • Anti-astringent treatment The ultra-high pressure condition is 550MPa, the time is 5min, the temperature is 20°C, and the pressure transmission medium is water.
  • the persimmon juice product prepared by the method has a juice yield of 60%, a soluble solid content of about 10°Brix, and a pH of 5.1.
  • a processing method of persimmon juice includes pulping, ultra-high pressure, centrifugation and ultra-high pressure processing of persimmons.
  • the specific method includes: the persimmons are beaten and packed into suitable containers, subjected to ultra-high pressure treatment, centrifugal treatment is carried out under the following conditions, the supernatant is taken and subjected to ultra-high pressure treatment again, and the pressure transmission medium is water.
  • processing method of the persimmon juice includes the following steps:
  • the ultra-high pressure treatment conditions are 200 MPa pressure and 5 min;
  • Centrifugation conditions are: 5000rpm, 10min, collect the upper layer of juice, filter with 100nm pore size filter; collect the filtrate;
  • Anti-astringent treatment The ultra-high pressure condition is 550MPa, the time is 5min, the temperature is 20 °C, and the pressure transmission medium is water.
  • the persimmon juice product prepared by the method has a juice yield of 65%, a soluble solid content of about 12°Brix, and a pH of 5.5.
  • a method for processing fruit juice differs from Example 1 only in that it does not use ultra-high pressure treatment to activate endogenous enzymes and decompose before separation.
  • the juice yield is 20%.
  • a method for processing fruit juice differs from Example 2 only in that it does not use ultra-high pressure treatment to activate endogenous enzymes and decompose before separation.
  • the juice yield is 30%.
  • Example 1 The juice yield of the persimmon juice prepared in Example 1 and Comparative Example 1 were tested respectively.
  • the results showed that the ultra-high pressure treatment activated pectin methylesterase and polygalacturonase, improved the effectiveness of decomposing pectin in persimmon juice, and increased the juice yield by 40%.
  • Example 2 The juice yield of persimmon juice prepared in Example 2 and Comparative Example 2 were tested respectively.
  • the results showed that the ultra-high pressure treatment activated pectin methylesterase and polygalacturonase, improved the effectiveness of decomposing pectin in persimmon juice, and increased the juice yield by 35%.
  • the present invention uses ultra-high pressure technology to activate pectin methylesterase and polygalacturonase in persimmon juice, thereby improving the efficiency of decomposing pectin in persimmon pulp, and then increasing the juice yield of the product.
  • the present invention uses ultra-high pressure technology to prevent bitterness and astringency caused by thermal processing, and effectively maintain the nutritional quality of persimmon juice.

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  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Water Supply & Treatment (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)

Abstract

本发明公开了一种柿子汁的加工方法。该方法包括对柿子浆依次进行超高压处理、分解处理，离心，收集上层汁液，过滤，收集滤液而得。所述超高压处理中，压强为0.1-400MPa；时间为1-20min；温度为0-50℃；传压介质为水。所述分解为在温度为-20℃-50℃静置1-24h。本发明方法处理后激活了果胶甲酯酶和聚半乳糖醛酸酶，有效解决了制汁难（出汁率低）、加热复涩等问题。

Description

一种柿子汁的加工方法 技术领域
本发明属于生物领域，具体涉及一种柿子汁的加工方法。
背景技术
柿子，柿科柿属植物，多分布于热带以及温带，古人早已发现其益处，《嘉祐本草》中的“红柿补气，续经脉气”，《千金·食治》中的“主火疮，金疮，止痛”以及《日华子本草》中的“润心肺，止渴，消痰，开胃”等。柿子果实甘甜可口，拥有极佳的营养经济价值，其具备多种维生素、矿物质、氨基酸以及其它功能性因子。柿子中含有大量功能因子，如类胡萝卜素、多酚、矿物质、等，更加上其极佳的产量，柿子被大量应用在食品、中药保健等方面。
我国柿子的产量和种植面积均居世界首位，由于柿子的易加工性，其既可被经过恒温脱涩制成口感脆甜爽口的脆柿子，也可经自然脱涩后成为口感绵软甘甜的烘柿子以供人们鲜食食用，而除去此两种鲜食的吃法之外，柿子还可以经过自然晾晒或者烘干房人工干制被制成口感细腻的柿饼。但因为柿子果胶含量较高，柿子加工产品的生产中普遍存在制汁难(出汁率低)、加热复涩等问题。
发明公开
本发明的目的是提供一种柿子汁的加工方法。经过本发明方法有效解决了柿子在加工过程中的制汁难(出汁率低)、加热复涩等问题，很好的保持了柿子汁的营养价值，拥有广阔的市场应用前景。
本发明要求保护一种超高压处理在制备柿子汁中的应用。
具体的，所述超高压处理中，压强为0.1-600MPa；具体为0.1-400MPa或300-600MPa或50-300MPa；
时间为1-20min；具体可为5min或1-10min；
温度为0-50℃；
传压介质为水。
本发明要求保护一种的制备柿子汁的方法，包括：
1)对柿子浆依次进行超高压处理、分解处理，离心，收集上层汁液，过滤，收集滤液而得。
上述方法中，柿子浆可按照各种常规方法制得；如可对新鲜柿子进行打浆处理；具体的，所述柿子可为新鲜、无病虫害、无腐烂、无变质的柿子；
所述超高压处理中，压强为0.1-600MPa或0.1-400MPa；具体可为100、200MPa或50-300MPa；
时间为1-20min；具体可为5min或1-10min；
温度为0-50℃；
传压介质为水。
该超高压处理可使得柿子中的内源酶果胶甲酯酶和聚半乳糖醛酸酶被激活。
所述分解为在温度为-20℃-50℃静置1-24h。该步骤可利用内源酶分解柿子浆中的果胶。上述温度具体可为20℃-40℃；上述时间具体可为12h或10-15h；
所述离心步骤中，转速为3000-10000rpm；具体可为3000、5000或6000rpm；时间为1-20min；具体可为10min或5-15min；
所述过滤步骤中，滤膜孔径为10-1000nm；具体可为100nm或50-500nm或50-200nm。
所述方法还包括：在所述过滤步骤之后，对所述滤液进行防涩处理。该步骤可防止由于热杀菌带来的苦涩味，防涩的同时达到杀菌的目的。
所述防涩处理的方式为对所述滤液进行超高压处理；
具体的，所述超高压处理步骤中，压强为300-600MPa；具体可为550MPa或500-600MPa；时间为1-20min；具体可为5min或3-8min；温度为0-50℃；具体可为20℃或10-30℃；传压介质为水。
本发明还要求保护上述方法制备得到的柿子汁。
具体的，所述柿子汁中可溶性固形物的含量为5-15°Brix；具体为10°Brix、12°Brix；pH值为3.0-7.0；具体为5.1-5.5或4.0-6.0。
实施发明的最佳方式
下面结合具体实施例对本发明作进一步阐述，但本发明并不限于以下实施例。所述方法如无特别说明均为常规方法。所述原材料如无特别说明均能从公开商业途径获得。
实施例1
一种柿子汁的加工方法，包括将柿子进行打浆、内源酶激活、分解、分离和杀菌处理。具体方法包括：将柿子打浆后分装到适宜容器中，进行超高压处理激活内源酶，分解果胶，分离，超高压处理。
其中，所述柿子汁的加工方法包括以下步骤:
(1)选用新鲜、无腐烂变质的柿子原料；
(2)清洗干净；
(3)将果实进行打浆；
(4)果胶甲酯酶和聚半乳糖醛酸酶的激活：超高压处理条件为压强100MPa、时间为5min；
(5)分解：20℃下静置24小时内源酶分解柿子浆中的果胶；，
(6)分离：离心条件为:3000rpm、10min；收集上层汁液，100nm孔径的滤膜过滤；收集滤液；
(7)防涩处理：超高压条件为压强550MPa、时间为5min，温度为20℃，传压介质为水。
按所述方法制得的柿子汁产品，出汁率为60％，可溶性固形物约为10°Brix，pH为5.1。
实施例2
一种柿子汁的加工方法，包括将柿子进行打浆、超高压、离心和超高压处理。具体方法包括：将柿子打浆后分装到适宜容器中，进行超高压处理，在下述条件下进行离心处理，取上清液再次进行超高压处理，传压介质为水。
其中，所述柿子汁的加工方法包括以下步骤:
(1)选用新鲜、无腐烂变质的柿子原料；
(2)清洗干净；
(3)将果实进行打浆；
(4)果胶甲酯酶和聚半乳糖醛酸酶的激活：超高压处理条件为压强200MPa、时间为5min；
(5)分解：40℃下静置12小时内源酶分解柿子浆中的果胶；，
(6)分离：离心条件为:5000rpm、10min，收集上层汁液，100nm孔径的滤膜过滤；收集滤液；
(7)防涩处理：超高压条件为压强550MPa、时间为5min，温度为20 ℃，传压介质为水。
按所述方法制得的柿子汁产品，出汁率为65％，可溶性固形物约为12°Brix，pH为5.5。
对比例1-1
一种果汁的加工方法，与实施例1的区别仅在于：分离前未采用超高压处理激活内源酶和分解。出汁率为20％。
对比例2-1
一种果汁的加工方法，与实施例2的区别仅在于：分离前未采用超高压处理激活内源酶和分解。出汁率为30％。
结论1：
分别检验实施例1和对比例1制备的柿子汁出汁率。结果表明：超高压处理激活了果胶甲酯酶和聚半乳糖醛酸酶，提高了分解柿子汁中的果胶的效力，出汁率提高40％。
结论2：
分别检验实施例2和对比例2制备的柿子汁出汁率。结果表明：超高压处理激活了果胶甲酯酶和聚半乳糖醛酸酶，提高了分解柿子汁中果胶的效力，出汁率提高35％。
工业应用
本发明的有益效果在于：
1)本发明采用超高压技术激活柿子汁中的果胶甲酯酶和聚半乳糖醛酸酶，从而提高其分解柿子浆中果胶的效率，继而提高产品的出汁率。
2)本发明采用超高压技术防止了热加工带来的苦涩味，并且有效保持了柿子汁营养品质。

Claims (10)

  1. 超高压处理在制备柿子汁中的应用。
  2. 根据权利要求1所述的应用，其特征在于：所述超高压处理中，压强为0.1-600MPa；具体为0.1-400MPa或300-600MPa；
    时间为1-20min；
    温度为0-50℃；
    传压介质为水。
  3. 一种制备柿子汁的方法，包括：
    1)对柿子浆依次进行超高压处理、分解处理，离心，收集上层汁液，过滤，收集滤液而得。
  4. 根据权利要求3所述的方法，其特征在于：所述超高压处理中，压强为0.1-600MPa或0.1-400MPa；
    时间为1-20min；
    温度为0-50℃；
    传压介质为水。
  5. 根据权利要求3或4所述的方法，其特征在于：所述分解为在温度为-20℃-50℃静置1-24h。
  6. 根据权利要求3-5中任一所述的方法，其特征在于：所述离心步骤中，转速为3000-10000rpm；时间为1-10min；
    所述过滤步骤中，滤膜孔径为10-1000nm。
  7. 根据权利要求3-6中任一所述的方法，其特征在于：所述方法还包括：在所述过滤步骤之后，对所述滤液进行防涩处理。
  8. 根据权利要求7所述的方法，其特征在于：所述防涩处理的方式为对所述滤液进行超高压处理；
    具体的，所述超高压处理步骤中，压强为300-600MPa；时间为1-20min；温度为0-50℃；传压介质为水。
  9. 权利要求3-8中任一所述方法制备得到的柿子汁。
  10. 根据权利要求9所述的柿子汁，其特征在于：所述柿子汁中可溶性固形物的含量为5-15°Brix；pH值为3.0-7.0。
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