CN102697139B - Method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme - Google Patents

Abstract

The invention relates to a method for preparing chicory root concentrated juice by using a compound biological enzyme. The specific steps are as follows: wash, break and blanch the chicory root for 5-10 minutes, and then use pectinase and cellulase. The complex biological enzyme preparation is used for enzymolysis, coarse filtration, standing overnight at low temperature, high temperature sedimentation, fine filtration, and then vacuum concentration to obtain chicory root juice, which is then sterilized by ultraviolet rays and then filled for storage. As the deep-processed product of chicory root, the concentrated juice of chicory root prepared by the present invention can solve the problem of storage on the basis of maintaining its original natural components, prolong the shelf life, and become the most suitable product for chicory root The comprehensive application has opened up a new development path, and the market prospect is broad.

Description

A method for preparing concentrated chicory root juice by using compound biological enzyme

technical field

The invention belongs to the technical field of food deep processing, relates to the processing of chicory roots, in particular to a

Process for the enzymatic preparation of chicory root juice concentrate.

Background technique

Chicory, also known as chicory, is native to Europe and is a perennial herb widely used as fodder for livestock and poultry, human

vegetables and spices. As a kind of vegetable favored by foreigners, the aerial part of chicory often appears in their

On the table, the fleshy root of the underground part is sliced and dried as a substitute for coffee and a blend of some teas.

At present, it has been determined that chicory root contains phenolic compounds, sugars, flavonoids, triterpenoids, sesquiterpene lactones, coumarins and other components, so it has the functions of clearing liver and gallbladder, strengthening stomach and eliminating food, and diuresis. Detumescence function. Chicory root also contains a large amount of inulin, which is a natural ingredient present in many vegetables and fruits, and is classified as a natural food ingredient in many European and American countries. As a food fiber, inulin has a neutral taste, can mask bitterness and give people a soft feeling, and is suitable for use in low-calorie, high-fiber sports drinks. Moreover, eating inulin can also promote the absorption of calcium in the body, prevent constipation, and reduce the risk of cancer.

However, due to the hypertrophy of the chicory root, it needs to take up a lot of space during storage, and the chicory root is also very easy to mildew and insects when stored for a long time, so the application of the chicory root is greatly limited.

By searching, no patent publications related to this patent application have been found yet.

Contents of the invention

The object of the present invention is to provide a kind of method utilizing composite biological enzyme to prepare chicory root juice concentrate, the method obtained

The chicory root juice concentrate has high quality, high clarity, good stability, good color and long shelf life.

The technical scheme that the present invention realizes purpose is as follows:

A method for preparing chicory root concentrated juice by using compound biological enzymes, the specific steps are as follows:

⑴Wash the chicory root, break it, add purified water, heat it to 95-100°C, and blanching for 5-10 minutes to form a blanching mixture;

(2) Enzymolysis: After blanching, wait until the temperature of the blanching mixture drops below 50°C, use citric acid to adjust the pH value of the solution to 3.9-4.1, add complex biological enzymes to react, control the temperature at 50-55°C, and keep warm 3-4 hours;

(3) Rough filtration: carry out coarse filtration to the chicory root pulp juice that enzymatic hydrolysis is processed in step (2), collect filtrate;

(4) Standing overnight at low temperature: the filtrate collected in step (3) was left standing overnight at 4°C;

(5) High-temperature sedimentation: keep the filtrate left standing overnight in step (4) at 75-80°C for heat preservation, and settle for 3.5-4h;

⑹ fine filtration: fine filter the filtrate after high temperature sedimentation, and collect the filtrate;

⑺Vacuum concentration: Concentrate the filtrate in step 6 under vacuum at 65-75°C to obtain the chicory root concentrated juice;

(8) Sterilize the concentrated chicory root juice in step (7) by ultraviolet rays, then fill and store;

The weight of the pure water added in the described step (1) is 4-6 times of the chicory root weight;

Composite biological enzyme comprises pectinase and cellulase in described step (2);

The added amount of the pectinase is 0.075-0.11% of the total weight of the blanching mixed liquor, and the added amount of the cellulase is 0.045-0.05% of the total weight of the blanched mixed liquor.

Moreover, the rough filtration in the step (3) is to use a plate centrifuge to carry out rough filtration.

And, the soluble solids content of chicory root concentrate juice reaches more than 60Brix in the described step (7).

Advantage of the present invention and beneficial effect are:

1. As the deep-processed product of chicory root, the chicory root concentrated juice obtained by the present invention can solve the problem of storage on the basis of keeping its original natural components, prolong the shelf life, and become a chicory root juice. The comprehensive application of Zaigen has opened up a new development path, and the market prospect is broad.

2. In the preparation process of the present invention, the compound biological enzyme is used to break the cell wall of the chicory root, reduce the viscosity of the sauce, greatly improve the juice yield, and effectively retain the nutritional components, so that the quality of the concentrated juice is better.

3. The present invention adopts the method of static storage at low temperature and high temperature sedimentation in the clarification part, thereby flocculating the substances such as protein and tannin that are likely to cause the turbidity of the concentrated juice, so that a large amount of low-temperature insolubles are flocculated, which not only ensures the turbidity of the concentrated juice. Stability and color greatly improve the clarity of the concentrated juice, and also reduce the loss of a large number of nutrients and cost. The method is novel and simple.

4. The soluble solids content of the chicory root concentrated juice prepared by the present invention can reach more than 60 Brix, the inulin content can reach 100-150g/kg, and is full of the unique bitter substances in the chicory root, and the product shows a high performance after rehydration. It has good color and clarification stability, and can be widely used in beverage and health care products industries.

Detailed ways

The present invention will be further described in detail below through the specific examples, the following examples are only descriptive, not restrictive, and cannot limit the protection scope of the present invention with this.

Example 1

A method for preparing chicory root concentrated juice by using compound biological enzymes, the specific steps are as follows:

⑴Blanching: After washing the selected fresh and complete chicory roots, remove the uneven parts on the surface, then use a centrifugal juicer to crush until the fleshy roots are sawdust, add 4 times the weight of chicory roots in purified water, Heat it to 95°C, and immediately blanch it for 10 minutes to protect its nutrients and color;

(2) Enzymolysis: After blanching, wait until the temperature of the blanching mixture drops below 50°C, use citric acid to adjust the pH value of the solution to 4.1, add a compound biological enzyme preparation composed of pectinase and cellulase to react, and the fruit The amount of gelatinase added is 0.075% of the total weight of the blanching mixture, the amount of cellulase added is 0.05% of the total weight of the blanching mixture, the temperature is controlled at 50°C, and the temperature is kept for 3 hours to obtain chicory root juice;

The added pectinase enzyme activity is 10000 PECTU/ml, and the cellulase enzyme activity is 7900PGNU/ml.

(3) Coarse filtration: Utilize flat-plate centrifuge to carry out coarse filtration to the young chicory root pulp juice that enzymatic hydrolysis process in step (2), collect filtrate;

(4) Standing overnight at low temperature: the filtrate collected in step (3) was left standing overnight at 4°C;

(5) High-temperature sedimentation: heat the filtrate left standing overnight at 80°C in step (4), and settle for 4 hours;

(6) Fine filtration: The filtrate after high-temperature sedimentation is fine-filtered with a plate-and-frame diatomite filter press to collect the filtrate;

⑺Vacuum Concentration: Concentrate the filtrate in step 6 under vacuum at 65°C to make a finished chicory root juice concentrate with a soluble solid content of more than 60 Brix;

(8) Sterilize the concentrated chicory root juice in step (7) by ultraviolet rays, then fill and store.

Example 2

A method for preparing chicory root concentrated juice by using compound biological enzymes, the specific steps are as follows:

⑴Selection, cleaning, cutting, crushing, and blanching: After washing the selected fresh and complete chicory roots, remove the uneven parts on the surface, and then use a centrifugal juicer to crush until the fleshy roots are sawdust. Add 6 Heat the purified water twice the weight of chicory roots to 100°C, and immediately blanch for 5 minutes to protect its nutrients and color;

(2) Enzymolysis: After blanching, wait until the temperature of the blanching mixture drops below 50°C, use citric acid to adjust the pH value of the solution to 3.9, add a compound biological enzyme preparation composed of pectinase and cellulase to react, and the fruit The addition of gelatinase is 0.11% of the total weight of the blanching mixed solution, the addition of cellulase is 0.045% of the total weight of the blanching mixed solution, the temperature is controlled at 55 ° C, and the insulation is 4h;

The enzyme activity of the added pectinase is 10000 PECTU/ml, and the enzyme activity of cellulase is 7900PGNU/ml;

(3) Coarse filtration: Utilize flat-plate centrifuge to carry out coarse filtration to the young chicory root pulp juice that enzymatic hydrolysis process in step (2), collect filtrate;

(4) Standing overnight at low temperature: the filtrate collected in step (3) was left standing overnight at 4°C;

(5) High-temperature sedimentation: heat the filtrate left standing overnight at 75°C in step (4), and settle for 3.5 hours;

(6) Fine filtration: the filtrate after high-temperature settlement is fine-filtered by a plate-and-frame diatomite filter press to collect the filtrate;

⑺Vacuum concentration: Concentrate the filtrate in step 6 under vacuum at 75°C to make a finished chicory root juice concentrate with a soluble solid content of more than 60 Brix;

(8) Sterilize the concentrated chicory root juice in step (7) by ultraviolet rays, then fill and store.

Through analysis, the soluble solid content of chicory root juice obtained by this technology can reach more than 60Brix, the inulin content can reach 100-150g/kg, and is full of unique bitter substances in chicory root. After rehydration, the product shows With good color and clarification stability, it can be widely used in the beverage and health care products industries, opening up a new development path for the comprehensive application of chicory roots, and has a broad market prospect.

Claims (3)

1. method of utilizing compound biological enzyme to prepare the young root inspissated juice of witloof, it is characterized in that: concrete steps are as follows:

⑴ with its fragmentation, behind the adding pure water, be heated to 95-100 ° of C after the young root of witloof is cleaned, and blanching 5-10 minute, forms the blanching mixed liquor;

⑵ enzymolysis: after the blanching, treat that the blanching mixeding liquid temperature is down to 50 ° below the C, use pH value that citric acid adjusts solution extremely

3.9-4.1, adding the compound bio enzyme reaction, temperature is controlled at 50-55 ° of C, is incubated 3-4 hour;

⑶ coarse filtration: the young root juice of witloof that enzymolysis processing among the step ⑵ is crossed carries out coarse filtration, collects filtrate;

⑷ stand at low temperature is spent the night: the filtrate of step ⑶ collection is spent the night under 4 ° of C environment left standstill preservation;

⑸ high temperature sedimentation: the filtrate of step ⑷ standing over night is incubated sedimentation 3.5-4h in 75-80 ° of C;

⑹ smart filter: high temperature sedimentation rear filtrate is carried out the essence filter, collect filtrate;

⑺ vacuum concentrates: the vacuum under 65-75 ° of C of filtrate among the step ⑹ is concentrated, namely get the young root inspissated juice of witloof;

⑻ behind ultraviolet sterilization, can is preserved with the young root inspissated juice of the witloof among the step ⑺;

The weight of the pure water that adds among the described step ⑴ is 4-6 times of the young root weight of witloof;

Compound biological enzyme comprises pectase and cellulase among the described step ⑵;

The addition of described pectase is the 0.075-0.11% of blanching mixed liquor gross weight, and the cellulase addition is the 0.045-0.05% of blanching mixed liquor gross weight.

2. the method for utilizing compound biological enzyme to prepare the young root inspissated juice of witloof according to claim 1, it is characterized in that: coarse filtration is carried out coarse filtration for using flat centrifuge among the described step ⑶.

3. the method for utilizing compound biological enzyme to prepare the young root inspissated juice of witloof according to claim 1, it is characterized in that: the soluble solid content of the young root inspissated juice of witloof reaches more than the 60Brix among the described step ⑺.