CN109730220A - The preparation method of pyracantha fortuneana fruit concentration juice - Google Patents
The preparation method of pyracantha fortuneana fruit concentration juice Download PDFInfo
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- 241001295692 Pyracantha fortuneana Species 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 41
- 238000001914 filtration Methods 0.000 claims abstract description 22
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 15
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- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to field of food industry, in particular to a kind of preparation method of pyracantha fortuneana fruit concentration juice, following steps: 1) selecting pyracantha fortuneana fruit, cleaning, mashing, and centrifuge separation obtains centrifugation fruit juice；2) complex enzyme formulation of juice quality 0.3-0.8% is added in centrifugate, stirs evenly；3) under the conditions of 35-40 DEG C of temperature, pH value 3.5-4.5,3-8 hours is stood and is digested；4) fruit juice after enzymatic hydrolysis is obtained into clear and transparent fruit juice through coarse filtration, refined filtration, ultrafiltration；5) the progress reverse osmosis membrane of fruit juice described in step 4) is concentrated into striking point；6) inspissated juice is sprayed into deaerated in vacuum receiver, then high-temperature instantaneous sterilization, obtains pyracantha fortuneana fruit and green juice is concentrated.The method of the invention remains the flavor and nutritional ingredient of pyracantha fortuneana fruit, has the advantages that energy-saving and emission-reduction, shortens working hour.Obtained concentration juice has the impurity such as the intrinsic flavor of Wild Fruit of Pyracantha, clear, no suspended substance.
Description
Technical field
The present invention relates to field of food industry, in particular to a kind of preparation method of pyracantha fortuneana fruit concentration juice.
Background technique
Pyracantha fortuneana (Pyracantha fortuneana(maxim.) Li) it is the evergreen wild of rosaceae Maloideae Pyracantha
Shrub, alias luckiness fruit, Fortune Firethorn Fruit, red pieces, small red fruit, red Miss, torch fruit and fortune firethorn fruit etc..Currently, there is pyracantha fortuneana in the world
10 kinds of platymiscium, east Asia is mainly distributed on to south of europe；7 kinds of China's discovery, it is common to have 4 kinds, it is mainly distributed on China
Mountainous region, hilly ground tailo Shrub Grassland and the stream roadside of 500 ~ 2800 m of the southeast and west and south height above sea level, wild resource reserves pole
Horn of plenty, and distribution is more concentrated.
Firethorn fruit total extract has scavenging activated oxygen, reducing blood lipid, strengthen immunity, enhancing physical strength and promotes digestion function
Can the effects of, it is related that this with it contains the flavone compounds such as Hyperoside, Kaempferol, Quercetin, anthocyanidin, rutin.
In orange red or red when firethorn fruit maturation.Fruit be flat state's shape, fruit shape it is small (vertical diameter: 0.5cm or so, transverse diameter:
0.65cm or so), light-weight (mass of 1000 kernel: 177g), edible part accounts for 92% or more, and sweet and sour palatability, micro-puckery gives off a strong fragrance, containing rich
Rich nutriment: soluble solid, total acidity, tannin and pectin average content are respectively: 9.7%, 0.46%, 0.72%,
1.7%, contain 8 kinds of vitamins, wherein with Vc, VE, choline and carotene carotene content it is higher, respectively 36.32mg/100g,
3.19mg/100g, 53.29mg/100g (butt), 2.94mg/100g, amino acid classes are complete and content is high: containing 18 kinds of nothings
Machine salt and microelement, wherein zinc, selenium, manganese, the platinum constituent content of human body cell aging action can be prevented higher: containing anti-ageing
Active material-superoxide dismutase (superoxidedisoutase) the abbreviation SOD vigor acted on always is 266.2 μ g/g.
Firethorn fruit has great value of exploiting and utilizing, can be processed as a variety of green foods with health role, is particularly suitable for processing
At fruit drink.
Pyracantha fortuneana fruit fruit juice is not only wild fruit drink full of nutrition, or the basis of manufacture pyracantha fortuneana fruit beverage.Pyracantha fortuneana is concentrated
Fruit juice is the further processing product of pyracantha fortuneana fruit crude fruit juice, nutritional ingredient, flavor components and the effect being enriched in pyracantha fortuneana fruit
Ingredient, not only can be used as preparation pyracantha fortuneana fruit beverage is more advantageous to the convenient bottom material basis of storing, can also be further used as function
Property drink listing.
Currently, existing pyracantha fortuneana juice technology of preparing can solve pyracantha fortuneana juice life by means of traditional juice production technology
The basic technique problems of production.But still have very big gap with this come the fruit juice for preparing high-quality, steady matter, show critical process
The depth and precision of processing are inadequate, and technological means is advanced not enough, it is difficult to produce the juice of concentration, while can also bring flavor
Loss is big, and aesthetic quality is not sufficiently stable, precipitating and other issues after being easy to produce in the shelf-life.
There are mainly two types of for the production method of pyracantha fortuneana fruit beverage:
1. the production method of pyracantha fortuneana juice, which is not related to inspissated juice.Its method is to soften pyracantha fortuneana fruit and be beaten, and is digested, point
From, clarification filtration, sterilization；This method has following shortcoming: (1) being beaten: pyracantha fortuneana fruit is handled with boiled water, although can play
The effect of softening fruit and inactive enzyme, but due to pyracantha fortuneana fruit contain starch (generally 3.36% or so, reach as high as 5.95%),
Boiled water processing be easy to cause the condensation of the colloidalities substance such as starch gelatinization and pectin, not only the leaching of influence nutriment, primary wind
The reservation of taste can also make troubles to subsequent filtering clarification, or even leave hidden danger to later period stabilization.(2) it digests: only taking into account
Influence of the pectin to crushing juice rate, thus use single zymolysis technique and handle pectin.In fact, starch in pyracantha fortuneana fruit,
Cellulose etc. equally has an impact to leaching rate of crushing juice rate and nutritional ingredient etc..Obviously, pulp is individually digested using pectase
It is incomplete mode of action, expected better technological effect is not achieved.(3) clarify: in the technique using traditional gelatin come
Tannin in fruit juice is complexed and makes juice clarification, not only removed astringent taste but also reaches clarifying effect.However, clarifying treatment operation is cumbersome
(every batch processing need to determine gelatin dosage through lab scale), the processing time is longer (need to place 20~for 24 hours), and diatomite filtering is added to increase again
Filter residue waste.
2. the production method of turbid juice is concentrated in pyracantha fortuneana fruit, this method is that modified sodium alginate is added after being beaten pyracantha fortuneana fruit
(emulsifier) and Paeonol and/or xanthohumol (antioxidant), filtering, concentration, ultra high temperature short time sterilization, what is obtained is that pyracantha fortuneana fruit is dense
Contract turbid juice, and the method is unable to pyracantha fortuneana fruit concentration production juice, and this method has following defect:
(1) antioxidant used is Paeonol or xanthohumol, is not included in " food additives use standard GB2760-2014 ",
Therefore it cannot be used in juice production.Even if they have anti-oxidation function, there can not be production application meaning.
(2) it uses in vacuum degree as the .05MPa of 0 .01~0, is concentrated in vacuo at 40-60 DEG C of temperature, this method is still
Heating evaporation is needed to remove extra moisture.In the process, volatile fragrance and other flavor components easily lose, due to vacuum
The time of concentration is 5h, therefore concentration time is relatively long and consumes energy relatively.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of pyracantha fortuneana fruit concentration juice, this method can retain pyracantha fortuneana fruit
Flavor and nutritional ingredient, and prevent the rear muddy and second phase precipitating of fruit juice；This method also has energy-saving and emission-reduction, shortening working hour etc. excellent
Point.There is the intrinsic flavor of Wild Fruit of Pyracantha, micro- red to the red, clear of color, nothing using the concentration juice that this method obtains
Suspended matter and naked eyes visible foreign only allow to be long placed in a little precipitating.
The technical scheme is that
The preparation method of juice is concentrated in pyracantha fortuneana fruit, there is following steps:
1) pyracantha fortuneana fruit, cleaning, mashing are selected, centrifuge separation must be centrifuged fruit juice (juice)；
2) complex enzyme formulation of juice quality 0.3-0.8% is added in centrifugate, stirs evenly；
3) under the conditions of 35-40 DEG C of temperature, pH value 3.5-4.5,3-8 hours is stood and is digested；
4) fruit juice after enzymatic hydrolysis is obtained into clear and transparent fruit juice through coarse filtration, refined filtration, ultrafiltration；
5) the progress reverse osmosis membrane of fruit juice described in step 4) is concentrated into striking point, homogeneous；
6) inspissated juice is sprayed into deaerated in vacuum receiver, then high-temperature instantaneous sterilization, obtains pyracantha fortuneana fruit and green juice is concentrated.
Complex enzyme formulation described in step 2 is pectase, amylase, cellulase and tannase, and mass ratio is (1-
2): 2:(0.8-1.2): (0.8-1.2).
Complex enzyme formulation described in step 2 can also be pectase, amylase, protease, and mass ratio is (1-2): 2:
(0.8-1.2).
The aperture of filter screen of coarse filtration described in step 4) is 60 mesh, and the aperture of filter screen of the fine filtering is 120 mesh.
Striking point described in step 5) refers to that the soluble solid content in fruit juice increases 3 times of starting liquid.
Vacuum condition in vacuum receiver described in step 6) is the MPa of -0.09MPa~-0.10.
High-temperature instantaneous sterilization described in step 6) be 120-150 DEG C sterilization 5-30 seconds.
The process of the method for the invention:
Pyracantha fortuneana fruit → cleaning → mashing → centrifuge separation → juice → compound bio enzymatic hydrolysis → filtering → ultrafiltration → reverse osmosis concentration
Juice is concentrated in → homogeneous → vacuum outgas → ultra high temperature short time sterilization → filling → pyracantha fortuneana fruit
The present invention has the advantage that, since firethorn fruit water content is low, pulp silty uses squeezing method using mashing, centrifuge separation
The juice squeezed out is less, and adequately cannot squeeze out by flavor components in fruit and nutritional ingredient.Therefore water need to be added to be beaten, make fruit
Soluble component is substantially soluble in fruit juice in reality, by centrifuge separation, separates pomace with fruit juice (paddle).
Compound bio enzymatic hydrolysis: compound biological enzyme uses pectase, amylase, protease, tannase and cellulase, to fruit
Juice (paddle) is handled, and the large biological molecules such as pectin, starch, protein and the cellulose in fruit juice (paddle) is made to resolve into galactolipin
Aldehydic acid, soluble saccharide, low peptide or amino acid etc., increasing soluble solid in fruit juice (includes flavor substance, nutriment
With effect substance, a portion by macromolecular decompose come) content, reduce astringent taste, can also reduce macromolecular formed condensation,
The discharge amount of the suspended matters such as flocculation, and precipitated after avoiding caused by macromolecular, it is conducive to clarification and subsequent filter operation.
The factor for influencing enzymatic hydrolysis mainly has temperature, pH value, time, the type of enzyme and its dosage etc..
Ultrafiltration: the fruit juice after enzymolysis processing is passed through into 60-80 mesh coarse filtration, after 300 mesh refined filtrations, is surpassed with ultrafilter
Filter.Ultrafiltration utilizes a kind of pressure activated film, retains colloid, particle and molecular weight in fruit juice under extraneous motive force (pressure) effect
Relatively high substance, insoluble solid content can go out substantially, so that fruit juice is obtained effective purified treatment, and precipitate after reducing
Risk.The present invention substitutes the clarification process such as traditional centrifuge separation, diatomite filtering, time shortening 50%, yield using ultrafiltration
5%-10% is improved, filter aid consumption and discharge are reduced, expense saves 60% or more.
Reverse osmosis concentration:
Traditional industrialization concentration of juices generallys use multi-stage vacuum concentration method and freeze concentration method.There is height for vacuum concentrate methool
The features such as energy consumption, flavor loss, color change and nutriment lose；Freeze concentration avoids the effect of heating power and vacuum, waves
The aromatic substance loss of hair property is reduced, but thickening efficiency is extremely low, cannot be concentration of juices to 55 ° of Brix or more, and is removing deicing
When brilliant, part fruit juice can be taken away and caused damages.
The present invention uses reverse osmosis concentration, all undissolved solutes can be almost prevented, such as salt, sugar and ratio 2. 5 × 10-22G big ion only allows than 2. 5 × 10-22G small solute or water passes through.All operationss carry out at normal temperature.With solvable
Property solids basis, for cocnentration factor up to 2~5 times, the Solid content of the fruit juice even after ultrafiltration is 4Brix, can after reverse osmosis concentration
Up to 8~20 Brix, the requirement that juice is concentrated under normal circumstances can satisfy.
It is compared with the traditional method, it is reverse osmosis to have the advantage that
1. normal-temperature operation avoids the destruction of heat-sensitive ingredients, flavor, the nutritional ingredient of pyracantha fortuneana juice can be preferably kept, so that
Product quality is higher, color raciness, and stability improves；
2. being operated in sealed circuit, do not influenced by oxygen；
3. not undergoing phase transition, the loss of volatile component is relatively fewer, and traditional evaporation and freeze concentration can be undergone phase transition；
4. energy conservation, conventional method energy consumption is high, costly, and the energy of reverse osmosis consumption is only 1/7 be concentrated by evaporation, freeze concentration
1/2；
5. membrane separation device high degree of automation, simple and easy to operate.
Vacuum outgas: fruit juice is sprayed into vacuum receiver, is de-gassed fruit juice under vacuum conditions, to prevent fruit juice
Oxidation extends fruit juice Storage period.
High-temperature instantaneous sterilization: the inspissated juice after degassing is sterilized by high-temperature instantaneous sterilization machine.Make inspissated juice
It is cooling rapidly after keeping the sterilization of heating in 5-30 seconds at 130 DEG C -150 DEG C, make bacterium that can not survive, grow.Which sterilization has
Following characteristics: 1. temperature precise control, equipment are accurate；2. temperature is high, sterilizing time is extremely short, and bactericidal effect is significant, causedization
It learns with low uncertainty；3. being suitable for continuous automatic production；4. the consumption of steam and cold source is than high temperature method HTST high.Effectively
The microorganism total amount of product is controlled, the shelf-life of food is greatly extended, and since the sterilization duration is very short, it can maximum limit
The preservation product nutrition of degree and flavor.
Technical method of the present invention has following technical effect that
(1) the new technology of production pyracantha fortuneana fruit concentration juice is provided, can be produced with this and be met market needs and meet
Juice is concentrated in pyracantha fortuneana fruit in relation to Safety of Food Quality standard.
(2) soluble solid 3%~10% of pyracantha fortuneana juice can be increased, to increase the drinkable nutriment of fruit juice
And flavor substance, and make mouthfeel more preferably mellow and full；
(3) factor for eliminating muddiness caused by pectin, starch, protein and other substantially, precipitating afterwards is conducive to produce
The stability at later stage of product；
(4) factor that tannin etc. causes astringent taste and the later period is caused to precipitate is removed, limited reservation small molecule classification substance both may be used
The risk for retaining flavor and necessary effect, and mouthfeel being improved and precipitated after reducing.
(5) it is concentrated under room temperature, remains the fragrant and the i.e. heat labile nutritional ingredient of color of pyracantha fortuneana fruit to greatest extent, subtract
The overdone taste of few fruit.
(6) compared with traditional handicraft, energy conservation 15%, there is no (the general discharges of the waste discharge of filter aid (diatomite etc.)
Amount is the 1%~5% of the fruit juice amount that need to be filtered).
(7) oxygen in fruit juice is dispelled using vacuum outgas method, no longer addition antioxidant, equally can achieve prevents ingredient
Aoxidize bring quality deterioration.
For the method for the invention compared with traditional processing technology, which save energy consumptions and pollution treatment expense, therefore are produced into
This is lower.
Specific embodiment
Pyracantha fortuneana fruit raw material: it is full it is required that pyracantha fortuneana fruit is fresh, ninety percent it is ripe more than, no mildew, rotten point and other impurity.
The pyracantha fortuneana fruit raw material used in following all examples should all meet above-mentioned raw materials requirement.
Reagent of the present invention is all made of delicatessen food grade product.
The source of embodiment raw materials and reagents:
Pyracantha fortuneana fruit, the place of production are Chongqing.
Pectase is provided, food-grade by Henan Xing Yuan chemical products Co., Ltd.
Amylase is provided, food-grade by Henan Xing Yuan chemical products Co., Ltd.
Cellulase is provided, food-grade by Henan Xing Yuan chemical products Co., Ltd.
Tannase is provided, food-grade by Henan Sheng Side Industrial Co., Ltd..
Protease is provided, food-grade by Henan Xing Yuan chemical products Co., Ltd.
Citric acid is provided by Weifang Ensign Industry Co., Ltd, food-grade.
Embodiment 1
After pyracantha fortuneana fruit is cleaned, 1 times of water is added, is beaten；Slurries are centrifuged, extracting centrifugal liquid is placed in enzymatic vessel；By food industry
With enzyme preparation --- pectase, amylase, cellulase and tannase are added in enzymatic vessel, pectase: amylase: fiber
Plain enzyme: the mass ratio of tannase are as follows: 1:2:1:1 is stirred evenly, and enzyme preparation dosage total amount is the 0.6% of juice quality, in temperature
40 DEG C, stand 4 hours under the conditions of pH3.8, with lemon acid for adjusting pH value；Fruit juice after enzymatic hydrolysis is through 60 mesh coarse filtration, after 120 mesh refined filtrations
Carry out ultrafiltration；Fruit juice after ultrafiltration is clear and transparent, enters back into reverse osmosis membrane inspissator and is concentrated, is concentrated into soluble solid
Content (being indicated with Brix) is increased to 3 times (such as starting liquid is 4Brix, then is concentrated into 12 Brix) and arrives striking point, and concentration is eventually
Point determination method be in production process on-line sampling and with refractometer measure read, specifically, the reading of juice is after ultrafiltration
Initial reading stops concentration when sampling reading value after reverse osmosis membrane is concentrated is to 4 times of initial value.Gained inspissated juice passes through
Homogeneous about 5 minutes or so under homogenizer 20-25Mpa pressure, to ensure the stability of the clear and transparent state of inspissated juice.By inspissated juice
Misty (air in inspissated juice is made to be easier) sprays into vacuum receiver, under the MPa vacuum of -0.09MPa~-0.10
Deaerated；Inspissated juice after degassing is crossed high-temperature instantaneous sterilization machine to sterilize 5 seconds in 121 DEG C, barrelling immediately seals up to pyracantha fortuneana
Juice is concentrated in fruit.
Embodiment 2
After pyracantha fortuneana fruit is cleaned, 1 times of water is added, is beaten；Slurries are centrifuged, extracting centrifugal liquid is placed in enzymatic vessel；By food industry
With enzyme preparation --- pectase, amylase, protease are added in enzymatic vessel, are stirred evenly, pectase: amylase: protease
Mass ratio are as follows: 1:2:1, enzyme preparation dosage total amount be juice quality 0.4%, 40 DEG C of temperature, pH3.8(citric acid adjust)
Under the conditions of handle 6 hours；Fruit juice after enzymatic hydrolysis carries out ultrafiltration after 120 mesh refined filtrations through 60 mesh coarse filtration；Fruit juice after ultrafiltration is limpid
It is bright, it enters back into reverse osmosis membrane inspissator and is concentrated, be concentrated into soluble solid content (indicating with Brix) and increase to 4 times
(such as starting liquid is 4 Brix, then is concentrated into 16 Brix) arrives striking point.The determination method of striking point is in production process
On-line sampling simultaneously measures reading with refractometer, and specifically, the reading of juice is initial reading after ultrafiltration, after reverse osmosis membrane is concentrated
Sampling reading value to 4 times of initial value when, stop concentration.Gained inspissated juice pass through homogenizer 20-25Mpa pressure under homogeneous about
5 minutes or so, to ensure the stability of the clear and transparent state of inspissated juice.(hold that the air in inspissated juice more inspissated juice mist
Easily abjection) it sprays into vacuum receiver, the deaerated under the MPa vacuum of -0.08MPa~-0.2；By the inspissated juice mistake after degassing
High-temperature instantaneous sterilization machine is sterilized 8 seconds in 121 DEG C, barrelling immediately, seals and juice is concentrated up to pyracantha fortuneana fruit.
The quality index that juice is concentrated in pyracantha fortuneana fruit made from above embodiments is as follows:
Organoleptic indicator
Color: it is red to scarlet, it is clear and bright, it is visible by naked eyes impurity；It is not muddy in yellow to orange red after dilution reduction.
It is fragrant: there is pyracantha fortuneana fruit fragrant；
Taste: sweet tea acid is slightly puckery.
Total reducing sugar: 12~16(%)
Total acid: 0.5~0.8(%)
Soluble solid: by taking 3 times of cycles of concentration as an example, 15~25(% of soluble solid)
Sanitary index: meet relevant state food safety standard.
It can directly be bottled using the concentration of pyracantha fortuneana fruit made from the method for the present invention juice as straight drink juice, can be manufactured with sugaring
At the bottom material of pyracantha fortuneana fruit beverage, further manufacture is at fruit drink.
Claims (7)
1. a kind of preparation method of pyracantha fortuneana fruit concentration juice, which comprises the following steps:
1) pyracantha fortuneana fruit, cleaning, mashing are selected, centrifuge separation obtains centrifugation fruit juice；
2) complex enzyme formulation of juice quality 0.3-0.8% is added in centrifugate, stirs evenly；
3) under the conditions of 35-40 DEG C of temperature, pH value 3.5-4.5,3-8 hours is stood and is digested；
4) fruit juice after enzymatic hydrolysis is obtained into clear and transparent fruit juice through coarse filtration, refined filtration, ultrafiltration；
5) the progress reverse osmosis membrane of fruit juice described in step 4) is concentrated into striking point, homogeneous；
6) inspissated juice is sprayed into deaerated in vacuum receiver, then high-temperature instantaneous sterilization, obtains pyracantha fortuneana fruit and green juice is concentrated.
2. the preparation method of pyracantha fortuneana fruit concentration juice according to claim 1, it is characterised in that: compound described in step 2
Enzyme preparation is pectase, amylase, cellulase and tannase, and mass ratio is (1-2): 2:(0.8-1.2): (0.8-1.2).
3. the preparation method of pyracantha fortuneana fruit concentration juice according to claim 1, it is characterised in that: compound described in step 2
Enzyme preparation is pectase, amylase, protease, and mass ratio is (1-2): 2:(0.8-1.2).
4. the preparation method of pyracantha fortuneana fruit concentration juice according to claim 1, it is characterised in that: coarse filtration described in step 4)
Aperture of filter screen be 60 mesh, the aperture of filter screen of the fine filtering is 120 mesh.
5. the preparation method of pyracantha fortuneana fruit concentration juice according to claim 1, it is characterised in that: concentration described in step 5)
Terminal refers to that the soluble solid content in fruit juice increases 3 times of starting liquid.
6. the preparation method of pyracantha fortuneana fruit concentration juice according to claim 1, it is characterised in that: vacuum described in step 6)
Vacuum condition in degassing tank is the MPa of -0.09MPa~-0.10.
7. the preparation method of pyracantha fortuneana fruit concentration juice according to claim 1, it is characterised in that: high temperature described in step 6)
Instantaneous sterilization be 120-150 DEG C sterilization 5-30 seconds.
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