CN113142439A - Processing method of multi-nutrient concentrated hawthorn juice - Google Patents
Processing method of multi-nutrient concentrated hawthorn juice Download PDFInfo
- Publication number
- CN113142439A CN113142439A CN202011632885.9A CN202011632885A CN113142439A CN 113142439 A CN113142439 A CN 113142439A CN 202011632885 A CN202011632885 A CN 202011632885A CN 113142439 A CN113142439 A CN 113142439A
- Authority
- CN
- China
- Prior art keywords
- hawthorn
- juice
- adsorption resin
- water
- ferritin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000009917 Crataegus X brevipes Nutrition 0.000 title claims abstract description 95
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title claims abstract description 95
- 235000009685 Crataegus X maligna Nutrition 0.000 title claims abstract description 95
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title claims abstract description 95
- 235000009486 Crataegus bullatus Nutrition 0.000 title claims abstract description 95
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title claims abstract description 95
- 235000009682 Crataegus limnophila Nutrition 0.000 title claims abstract description 95
- 235000004423 Crataegus monogyna Nutrition 0.000 title claims abstract description 95
- 235000002313 Crataegus paludosa Nutrition 0.000 title claims abstract description 95
- 235000009840 Crataegus x incaedua Nutrition 0.000 title claims abstract description 95
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 68
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 241001092040 Crataegus Species 0.000 claims abstract description 94
- 239000011347 resin Substances 0.000 claims abstract description 54
- 229920005989 resin Polymers 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 47
- 238000001179 sorption measurement Methods 0.000 claims abstract description 46
- 238000000034 method Methods 0.000 claims abstract description 30
- 238000005516 engineering process Methods 0.000 claims abstract description 25
- 238000002360 preparation method Methods 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 238000004537 pulping Methods 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 17
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 15
- 238000005406 washing Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 230000002195 synergetic effect Effects 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 9
- 239000003053 toxin Substances 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 38
- 102000008857 Ferritin Human genes 0.000 claims description 34
- 108050000784 Ferritin Proteins 0.000 claims description 34
- 238000008416 Ferritin Methods 0.000 claims description 34
- 244000068988 Glycine max Species 0.000 claims description 32
- 239000000243 solution Substances 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 16
- 230000000694 effects Effects 0.000 claims description 15
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 14
- 108090000145 Bacillolysin Proteins 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 12
- 102000035092 Neutral proteases Human genes 0.000 claims description 12
- 108091005507 Neutral proteases Proteins 0.000 claims description 12
- 229940106157 cellulase Drugs 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 108090000790 Enzymes Proteins 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 7
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 7
- 239000003792 electrolyte Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 231100000765 toxin Toxicity 0.000 claims description 6
- 150000001413 amino acids Chemical class 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 230000005588 protonation Effects 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000003463 adsorbent Substances 0.000 claims description 4
- 239000008367 deionised water Substances 0.000 claims description 4
- 229910021641 deionized water Inorganic materials 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 150000002500 ions Chemical class 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- 238000003760 magnetic stirring Methods 0.000 claims description 4
- 239000003607 modifier Substances 0.000 claims description 4
- 239000002101 nanobubble Substances 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000005303 weighing Methods 0.000 claims description 4
- LTVDFSLWFKLJDQ-UHFFFAOYSA-N α-tocopherolquinone Chemical compound CC(C)CCCC(C)CCCC(C)CCCC(C)(O)CCC1=C(C)C(=O)C(C)=C(C)C1=O LTVDFSLWFKLJDQ-UHFFFAOYSA-N 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 16
- 239000000126 substance Substances 0.000 abstract description 15
- 229930003935 flavonoid Natural products 0.000 abstract description 13
- 150000002215 flavonoids Chemical class 0.000 abstract description 13
- 235000017173 flavonoids Nutrition 0.000 abstract description 13
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 abstract description 12
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 abstract description 12
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 abstract description 12
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 abstract description 12
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 abstract description 12
- 235000005493 rutin Nutrition 0.000 abstract description 12
- 229960004555 rutoside Drugs 0.000 abstract description 12
- 235000019658 bitter taste Nutrition 0.000 abstract description 11
- 244000005700 microbiome Species 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 6
- 230000004048 modification Effects 0.000 abstract description 5
- 238000012986 modification Methods 0.000 abstract description 5
- 235000007106 Crataegus suborbiculata Nutrition 0.000 abstract 1
- 241000073432 Crataegus suborbiculata Species 0.000 abstract 1
- 235000013202 a hawthorn Nutrition 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 description 7
- ZRWPUFFVAOMMNM-UHFFFAOYSA-N Patulin Chemical compound OC1OCC=C2OC(=O)C=C12 ZRWPUFFVAOMMNM-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 4
- 238000006731 degradation reaction Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000013475 authorization Methods 0.000 description 3
- 238000010494 dissociation reaction Methods 0.000 description 3
- 230000005593 dissociations Effects 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 230000003993 interaction Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 230000000274 adsorptive effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 102000000546 Apoferritins Human genes 0.000 description 1
- 108010002084 Apoferritins Proteins 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 241000228193 Aspergillus clavatus Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 238000005727 Friedel-Crafts reaction Methods 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000001890 Ribes hudsonianum Species 0.000 description 1
- 235000016954 Ribes hudsonianum Nutrition 0.000 description 1
- 235000001466 Ribes nigrum Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000013949 black currant juice Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229920001577 copolymer Polymers 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003670 easy-to-clean Effects 0.000 description 1
- 238000005868 electrolysis reaction Methods 0.000 description 1
- 238000010828 elution Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940111202 pepsin Drugs 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B70/00—Preservation of non-alcoholic beverages
- A23B70/30—Preservation of non-alcoholic beverages by heating
- A23B70/35—Preservation of non-alcoholic beverages by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Water Supply & Treatment (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a processing method of multi-nutrient concentrated hawthorn juice, which comprises the following steps: selecting a hawthorn; washing and sterilizing; pulping; a microwave synergistic adsorption resin ultrafiltration technology; concentrating and blending; sixthly, homogenizing: homogenizing the hawthorn juice by a homogenizer; bottling and sealing: bottling the homogenized juice, and immediately sealing after bottling; sterilization and cooling: pasteurizing for 45min, and cooling by stages to obtain multi-nutrient concentrated succus crataegi. Aiming at the problems that hidden microorganisms in the hawthorn raw material cannot be effectively cleaned in the raw material cleaning process, the microorganisms can generate toxic metabolites, the beaten juice has slight bitter taste, the utilization rate of flavonoid substances (functional factors) in the processing process of the hawthorn juice is low and the like, the ozone nano water mixing sterilization technology, the microwave synergistic adsorption resin ultrafiltration technology, the rutin modification technology and the like are adopted, and the preparation method contributes to the hawthorn juice preparation process.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a processing method of multi-nutrient concentrated hawthorn juice.
Background
At present, a plurality of hawthorn fermented products exist in the market, not only maintain the original nutrient substances of the hawthorn, but also have flavor substances, have good flavor and mouthfeel, and more importantly have high health care value.
The problems that patulin is polluted in fruit juice, the pulped juice has slight bitter taste, the utilization rate of flavonoid substances (functional factors) in the processing process of the hawthorn juice is low and the like exist in the preparation process of the hawthorn concentrated juice and the prepared product in the field of fruit juice at present.
The main reasons for the above problems are:
the hawthorn fruit jaw is easy to breed bacteria, and due to the special structure of the hawthorn fruit jaw, microorganisms are easy to hide and are not easy to clean in the cleaning process, and the patulin is a metabolite of the microorganisms.
② the flavonoid substance has slight bitter taste and may be pulped together with the hawthorn seeds in the pulping process.
③ the rutin belongs to flavonoid substances, has unstable property and poor water solubility, and is easy to combine with pepsin, so the half-life period is short and the utilization rate is low.
Because the prior technical means can not effectively solve the problems, the implementation effect does not meet the requirements of the masses, and the hawthorn beverage has lower competitiveness than other beverages.
Through searching, the following patent publications related to the patent application of the invention are found:
1. aiming at the problem of hawthorn cleaning, a special cleaning technology for hawthorn is provided, and the existing hawthorn cleaning and cooking integrated machine has a patent number ZL201721042840.X and an authorization date: 15/06/2018. The utility model discloses an earlier utilize the clear water to wash the hawthorn in advance, then scrub the surface through the brush hair in the conveyer pipe, detach stubborn dust, recycle the clear water and wash it, thoroughly detach dust impurity, improved cleaning performance and cleaning efficiency.
The problems are as follows: the patent only aims at the dust of the hawthorn and does not aim at the microorganisms of the hawthorn during the process of cleaning the hawthorn, so that the metabolic products containing the microorganisms in the fruit juice can be caused in the later processing process.
And (4) countermeasure: during the concentration process, certain measures are adopted to remove toxic metabolites of the microorganisms.
2. The juice after pulping has slight bitter taste, and the prior hawthorn beverage and the preparation method thereof have the patent number ZL 201410413898.5 and the authorization date: 2016, 06, 29 months. The hawthorn is fried, so that the stimulation of the sour taste of the hawthorn to the stomach can be relieved, and the efficacy of promoting digestion and relieving stasis can be enhanced; and the hawthorn and the malt are matched and fried together, so that the medicinal properties of the hawthorn and the malt are mutually permeated, and the effects of promoting qi circulation, helping digestion, strengthening spleen and stimulating appetite of the hawthorn are further enhanced.
The problems are as follows: firstly, honey is added to increase the sweetness of the beverage to cover the bitter taste of the hawthorn juice, so that the bitter taste cannot be removed; secondly, secondary turbidity can occur in the storage process;
and (4) countermeasure: firstly, adopting microwave synergistic adsorption resin ultrafiltration technology, and adsorbing bitter substances in the juice by utilizing adsorption resin during any step of the juice production process after juicing most of the hawthorn juice; ② a combined regulation and control technology (micron-sized electrostatic functional bead preparation): and (3) introducing compressed ozone to couple with microwave resonance heating treatment, so as to reduce the contents of polyphenol substances and protein in the fruit and vegetable juice.
3. Aiming at the problem of low utilization rate of flavonoid (flavonoid in hawthorn is mainly rutin), the prior preparation method of hawthorn and blackcurrant composite functional beverage has the following patent numbers: ZL201210134984.3, authorization date: year 2013, 04 and 03. The beverage contains a large amount of healthy health-care factor flavonoids, the flavonoids bring bitter taste to the compound fruit juice, and the bitter taste of the hawthorn juice can be effectively covered by adding the blackcurrant juice with sweet smell and sweet taste, so that the compound fruit juice with high nutritional value and good taste is obtained.
The problems are as follows: firstly, flavonoid substances are easy to decompose, and are not protected in the processing process, so that the flavonoid substances are lost; secondly, products with other tastes are added to cover the bitter taste of the hawthorn juice, and the bitter taste cannot be removed.
And (4) countermeasure: firstly, a method of embedding rutin (a main component of a flavone substance) is adopted to protect a rutin substance, so that the problem that the half-life period is short and the utilization rate is low due to the fact that the rutin is decomposed in the processing process is solved; secondly, a microwave synergistic adsorption resin ultrafiltration technology is adopted, most of hawthorn juice is subjected to adsorption of bitter substances in the juice by utilizing adsorption resin in any step of a juice production process after juicing.
By contrast, the present patent application is substantially different from the above patent publications.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a processing method of multi-nutrient concentrated hawthorn juice.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a processing method of multi-nutrient concentrated hawthorn juice comprises the following steps:
selecting hawthorn fruits which are fresh, normal in color and flavor and free of mildew and diseases and insect pests;
good effect of washing and sterilizing
Fully washing the selected hawthorn fruits by using flowing water to remove surface silt, then putting the washed hawthorn fruits into an ozone nano water mixing and sterilizing device for washing, and mixing ozone bubbles and nano atomized water according to a mass ratio of 3: 4, mixing, leading the mixture into a cleaning tank together to ensure that the treatment concentration of the ozone micro-nano bubble water is 2 mg/L, the treatment time is 8 minutes, and the passing air volume is 0.15m3The nanometer atomized water adopts 10 percent of water ions with the particle size range of 80nm, and the air passing rate is 0.2m3Performing cleaning and sterilization under the mutual coordination;
pulping: crushing the sterilized hawthorn, putting the hawthorn pieces into pulping equipment for uniform pulping, adding distilled water and an enzyme preparation with the mass of 5-8 times of the hawthorn pieces after pulping, carrying out enzymolysis for 2 hours under the conditions that the ultrasonic power is 300W, the frequency is 30kHz, the temperature is 55 ℃, and the pH value is 5, and simultaneously carrying out magnetic stirring; after leaching, centrifuging for 15min at 5000r/min by using a centrifuge to separate pulp and residue to obtain hawthorn juice;
wherein the enzyme preparation is a mixture of cellulase and neutral protease, the activity of the cellulase is 15000u/g, the activity of the neutral protease is 10000u/g, the addition amount of the cellulase is 0.25% of the weight of the hawthorn, and the addition amount of the neutral protease is 0.05% of the weight of the hawthorn;
the microwave synergistic adsorption resin ultrafiltration technology comprises the following steps: pouring the hawthorn juice into a microwave synergistic adsorption resin ultrafiltration device, wherein the microwave frequency is 300MHz, the adsorption resin is porous resin, 10 layers of adsorption resin are closely arranged, two sides of the adsorption resin are respectively added with a layer of membrane with the diameter of 0.45 mu m, and the power of a suction filter is 1200W;
concentrating and blending: concentrating the filtered raw pulp at low temperature in vacuum, and controlling the content of soluble solids to be 30% after concentration; adding 80% ethanol solution into the concentrated juice, magnetically stirring at 4 deg.C for 10min, adding recombinant soybean ferritin, and fructus crataegi juice: the volume ratio of the recombinant soybean ferritin is 2: 1, stirring thoroughly for 5min at room temperature, then adjusting to pH 7.0 with 1 mol/LNaOH;
simultaneously, the toxin is degraded by using glow discharge plasma technology to the hawthorn concentrated juice, the treatment voltage of the glow discharge plasma is 240V, the pH value of the electrolyte is 7.5, and Fe is maintained2+Has a concentration of 0.5mol/L or H2O2The concentration of (2) is 3 percent, and the time is 6 min;
sixthly, homogenizing: homogenizing the hawthorn juice by a homogenizer;
bottling and sealing: bottling the homogenized juice, and immediately sealing after bottling;
sterilization and cooling: pasteurizing for 45min, and cooling by stages to obtain multi-nutrient concentrated succus crataegi.
In step four, the adsorbent resin is modified as follows:
weighing adsorption resin, adding a sodium bicarbonate solution with the mass fraction of 5% for alkalization for 10min, wherein the adsorption resin: ratio g of sodium bicarbonate solution: mL is 0.5: 4, adding a modifier, namely food-grade 3-chloro-2-hydroxypropyl trimethyl ammonium chloride, reacting for 3 hours at the temperature of 80 ℃, repeatedly washing with deionized water, drying, grinding and sieving with a sieve with 0.25mm holes to obtain the modified adsorption resin.
In step four, the preparation of the recombinant soy ferritin is as follows:
1) preparing soybean ferritin: selecting plump and moldless soybeans, adding distilled water which is 2-3 times of the weight of the soybeans, placing the soybeans in a refrigerator at 4 ℃ for 12 hours, adding the soybeans into an extracting solution, uniformly stirring, filtering by using gauze, placing collected homogenate in a water bath kettle, and heating by adopting a three-stage mode: heating at 40 deg.C, 50 deg.C and 60 deg.C for 15min, cooling the solution to room temperature, centrifuging at 100r/min for 15min, and collecting supernatant;
wherein the extractive solution is KH with a concentration of 50mmol/L2PO4And a mixed aqueous solution of 1% by mass of PVP;
2) recombinant soy ferritin: and (3) taking the supernatant, adjusting the pH value of the solution to be less than or equal to 2.0 by using 1mol/LHCl solution, stirring for 20min, and at the moment, dissociating the whole ferritin structure into single subunits due to protonation of amino acids among ferritin subunits to obtain the recombinant soybean ferritin.
The invention has the advantages and positive effects that:
1. aiming at the problems that hidden microorganisms in the hawthorn raw material cannot be effectively cleaned in the raw material cleaning process, the microorganisms can generate toxic metabolites, the beaten juice has slight bitter taste, the utilization rate of flavonoid substances (functional factors) in the processing process of the hawthorn juice is low and the like, the ozone nano water mixing sterilization technology, the microwave synergistic adsorption resin ultrafiltration technology, the rutin modification technology and the like are adopted, and the preparation method contributes to the hawthorn juice preparation process.
2. The invention adopts glow discharge plasma technology to degrade toxin aiming at the problem of pollution of the patulin in the hawthorn concentrated juice. When this technique is used, the treatment voltage is 240V, the pH of the electrolyte is 7.5, and Fe is maintained2+Has a concentration of 0.5mol/L (or 3% H2O2Its action is catalytic) for 6 min.
3. The method adopts microwave synergistic adsorption resin ultrafiltration technology. Most of the hawthorn juice absorbs bitter substances and citric acid in the juice by using an adsorption resin between any steps of the juice production process after juicing. The adsorption resin is cross-linked copolymer with macroporous structure or adsorption resin prepared by Friedel-crafts post cross-linking reaction. A microwave treatment device is added on the basis of an ultrafiltration machine, fruit juice passes through adsorption resin, pathogenic bacteria can be killed by the heat generated by microwave vibration, two layers of membranes with the diameter of 0.45 mu m of micropores are respectively added on two sides of the adsorption resin, and the technology can be used for debitterizing, deacidifying and filtering thoroughly and can also be used for sterilization.
4. The method aims at the problem of low utilization rate of flavonoid (flavonoid in hawthorn is mainly rutin), hydrophobic interaction is the most main driving force in the interaction of protein, polyphenol and ketone, and hydrogen bonds can further strengthen the interaction. The desferricin embeds rutin, and the rutin is modified, so that the stability of the rutin is enhanced, and the water solubility is improved. As shown in fig. 1.
5. The method of the invention modifies the adsorptive resin, and improves the adsorption capacity and the elution rate.
Drawings
FIG. 1 is a schematic diagram of a principle of the present invention for embedding rutin in apoferritin;
FIG. 2 is a schematic diagram illustrating the principle that amino acid protonation between ferritin subunits results in dissociation of the whole ferritin structure into single subunits in the preparation of recombinant soybean ferritin in the present invention;
FIG. 3 is a schematic view of a structural connection of a glow discharge plasma apparatus used in the prior art glow discharge plasma technique;
FIG. 4 is a process flow diagram of the method of the present invention.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The raw materials used in the invention are all conventional commercial products if no special description is provided, the method used in the invention is all conventional methods in the field if no special description is provided, and the mass of all the materials used in the invention is the conventional use mass.
A processing method of multi-nutrient concentrated hawthorn juice comprises the following steps:
selecting hawthorn fruits which are fresh, normal in color and flavor and free of mildew and diseases and insect pests;
good effect of washing and sterilizing
Washing fructus crataegi with flowing water, removing surface silt, cleaning with ozone and nanometer water mixed sterilizing device, and soaking ozone and nanometer waterThe rice atomized water is mixed with the following components in a mass ratio of 3: 4, mixing, leading the mixture into a cleaning tank together to ensure that the treatment concentration of the ozone micro-nano bubble water is 2 mg/L, the treatment time is 8 minutes, and the passing air volume is 0.15m3The nanometer atomized water adopts 10 percent of water ions with the particle size range of 80nm, and the air passing rate is 0.2m3Performing cleaning and sterilization under the mutual coordination;
pulping: crushing the sterilized hawthorn, putting the hawthorn pieces into pulping equipment for uniform pulping, adding distilled water and an enzyme preparation with the mass of 5-8 times of the hawthorn pieces after pulping, carrying out enzymolysis for 2 hours under the conditions that the ultrasonic power is 300W, the frequency is 30kHz, the temperature is 55 ℃, and the pH value is 5, and simultaneously carrying out magnetic stirring; after leaching, centrifuging for 15min at 5000r/min by using a centrifuge to separate pulp and residue to obtain hawthorn juice;
wherein the enzyme preparation is a mixture of cellulase and neutral protease, the activity of the cellulase is 15000u/g, the activity of the neutral protease is 10000u/g, the addition amount of the cellulase is 0.25% of the weight of the hawthorn, and the addition amount of the neutral protease is 0.05% of the weight of the hawthorn;
the microwave synergistic adsorption resin ultrafiltration technology comprises the following steps: pouring the hawthorn juice into a microwave synergistic adsorption resin ultrafiltration device, wherein the microwave frequency is 300MHz, the adsorption resin is porous resin, 10 layers of adsorption resin are closely arranged, two sides of the adsorption resin are respectively added with a layer of membrane with the diameter of 0.45 mu m, and the power of a suction filter is 1200W;
concentrating and blending: concentrating the filtered raw pulp at low temperature in vacuum, and controlling the content of soluble solids to be 30% after concentration; adding 80% ethanol solution into the concentrated juice, magnetically stirring at 4 deg.C for 10min, adding recombinant soybean ferritin, and fructus crataegi juice: the volume ratio of the recombinant soybean ferritin is 2: 1, stirring thoroughly for 5min at room temperature, then adjusting to pH 7.0 with 1 mol/LNaOH;
simultaneously, the toxin is degraded by using glow discharge plasma technology to the hawthorn concentrated juice, the treatment voltage of the glow discharge plasma is 240V, the pH value of the electrolyte is 7.5, and Fe is maintained2+Has a concentration of 0.5mol/L or H2O2The concentration of (2) is 3 percent, and the time is 6 min;
sixthly, homogenizing: homogenizing the hawthorn juice by a homogenizer;
bottling and sealing: bottling the homogenized juice, and immediately sealing after bottling;
sterilization and cooling: pasteurizing for 45min, and cooling by stages to obtain multi-nutrient concentrated succus crataegi.
Preferably, the adsorbent resin in the fourth step is modified as follows:
weighing adsorption resin, adding a sodium bicarbonate solution with the mass fraction of 5% for alkalization for 10min, wherein the adsorption resin: ratio g of sodium bicarbonate solution: mL is 0.5: 4, adding a modifier, namely food-grade 3-chloro-2-hydroxypropyl trimethyl ammonium chloride, reacting for 3 hours at the temperature of 80 ℃, repeatedly washing with deionized water, drying, grinding and sieving with a sieve with 0.25mm holes to obtain the modified adsorption resin.
Preferably, the preparation method of the recombinant soybean ferritin in the fourth step comprises the following steps:
1) preparing soybean ferritin: selecting plump and moldless soybeans, adding distilled water which is 2-3 times of the weight of the soybeans, placing the soybeans in a refrigerator at 4 ℃ for 12 hours, adding the soybeans into an extracting solution, uniformly stirring, filtering by using gauze, placing collected homogenate in a water bath kettle, and heating by adopting a three-stage mode: heating at 40 deg.C, 50 deg.C and 60 deg.C for 15min, cooling the solution to room temperature, centrifuging at 100r/min for 15min, and collecting supernatant;
wherein the extractive solution is KH with a concentration of 50mmol/L2PO4And a mixed aqueous solution of 1% by mass of PVP;
2) recombinant soy ferritin: taking the supernatant, adjusting pH value with 1mol/LHCl solution to solution pH value less than or equal to 2.0, stirring for 20min, wherein at the moment, amino acid protonation between ferritin subunits can cause the dissociation of ferritin overall structure into single subunit, as shown in figure 2, to obtain recombinant soybean ferritin.
More specifically, the preparation and detection are as follows:
a method for processing multi-nutrient concentrated succus crataegi comprises the following steps:
90-100 parts of hawthorn, 400-500 parts of water, 1-3 parts of citric acid, 0.3-1.0 part of sodium citrate, 20-30 parts of xylitol, 0.4-1.2 parts of sodium carboxymethylcellulose, 25 parts of honey and other auxiliary materials.
The process flow may be as shown in fig. 4.
A processing method of multi-nutrient concentrated hawthorn juice comprises the following steps:
selecting raw materials. The production of the hawthorn juice requires good fruit freshness, normal color and flavor, and no mildew and rot and plant diseases and insect pests.
② cleaning and sterilizing
Fully washing the selected hawthorn fruits by using flowing water to remove surface silt, then putting the washed hawthorn fruits into an ozone nano water mixing and sterilizing device for washing, and mixing ozone bubbles and nano atomized water according to a mass ratio of 3: 4, mixing, leading the mixture into a cleaning tank together to ensure that the treatment concentration of the ozone micro-nano bubble water is 2 mg/L, the treatment time is 8 minutes, and the passing air volume is 0.15m3The nanometer atomized water adopts 10 percent of water ions with the particle size range of 80nm, and the air passing rate is 0.2m3And/min, cleaning and sterilizing under the mutual coordination.
And thirdly, pulping. Pulping: crushing the sterilized hawthorn, putting the hawthorn pieces into pulping equipment for uniform pulping, adding distilled water and an enzyme preparation with the mass of 5-8 times of the hawthorn pieces after pulping, carrying out enzymolysis for 2 hours under the conditions that the ultrasonic power is 300W, the frequency is 30kHz, the temperature is 55 ℃, and the pH value is 5, and simultaneously carrying out magnetic stirring; after leaching, centrifuging for 15min at 5000r/min by using a centrifuge to separate pulp and residue to obtain hawthorn juice;
wherein the enzyme preparation is a mixture of cellulase and neutral protease, the activity of the cellulase is 15000u/g, the activity of the neutral protease is 10000u/g, the addition amount of the cellulase is 0.25% of the weight of the hawthorn, and the addition amount of the neutral protease is 0.05% of the weight of the hawthorn.
And fourthly, microwave synergistic adsorption resin ultrafiltration technology. The hawthorn juice is poured into a microwave synergistic adsorption resin ultrafiltration device, the microwave frequency is 300MHz, and the nutrient components in the juice are prevented from being damaged due to overhigh temperature. The adsorption resin is porous resin, 10 layers of adsorption resin are closely arranged, two layers of membranes with the diameter of 0.45 mu m are respectively added on two sides of the adsorption resin, and the power of the suction filter is 1200W.
The adsorption resin is modified before use: weighing 0.5g of adsorption resin, adding 4mL of sodium bicarbonate solution with the mass fraction of 5% for alkalization for 10min, adding a certain amount of modifier 3-chloro-2-hydroxypropyl trimethyl ammonium chloride (food grade), and reacting at 80 ℃ for 3 h. Repeatedly washing with deionized water, drying, grinding, and sieving with 0.25mm sieve.
Fifth, concentration and blending: concentrating the filtered raw pulp at low temperature in vacuum, and controlling the content of soluble solids to be 30% after concentration; adding 80% ethanol solution into the concentrated juice, magnetically stirring at 4 deg.C for 10min, adding recombinant soybean ferritin, and fructus crataegi juice: the volume ratio of the recombinant soybean ferritin is 2: 1, stirring thoroughly for 5min at room temperature, then adjusting to pH 7.0 with 1 mol/LNaOH;
the recombinant soy ferritin was prepared as follows:
1) preparing soybean ferritin: selecting 500g of plump and moldless soybeans, adding 2-3 times of distilled water, placing in a refrigerator at 4 ℃ for 12h, then adding the soybeans into an extracting solution (50mmol/LKH2PO4, 1% PVP) and uniformly stirring, filtering by using gauze, placing the collected homogenate in a water bath kettle, heating by adopting three-stage heating at 40 ℃, 50 ℃ and 60 ℃ for three gradients for 15min, cooling the solution to room temperature, and then centrifuging for 15min in a centrifuge (100 r/min). And taking the supernatant.
2) Recombinant soy ferritin: taking 20ml of the supernatant obtained in 2.2.1, adjusting the pH value with 1mol/LHCl solution until the pH value of the solution is less than or equal to 2.0, and stirring for 20 min. At this point, protonation of amino acids between ferritin subunits results in dissociation of the ferritin overall structure into single subunits.
Simultaneously, the toxin is degraded by using glow discharge plasma technology to the hawthorn concentrated juice, the treatment voltage of the glow discharge plasma is 240V, the pH value of the electrolyte is 7.5, and Fe is maintained2+Has a concentration of 0.5mol/L or H2O2The concentration of (2) is 3% and the time is 6 min.
Homogenizing: homogenizing the hawthorn juice by a homogenizer;
and (c) bottling and sealing: bottling the homogenized juice, and immediately sealing after bottling;
and eighthly, sterilizing and cooling: pasteurizing for 45min, and cooling by stages to obtain multi-nutrient concentrated succus crataegi.
Glow discharge plasma technology. Under the drive of a direct current power supply, an alternating current power supply and a radio frequency power supply, the conductivity of the electrolyte is relatively high, the current is continuously increased along with the increase of voltage, and is sharply reduced after the current is increased to a certain maximum value, and meanwhile, a large number of steam cannons are formed on a small electrode. As the voltage continues to increase, the vapor bubble stabilizes as it reaches the midpoint voltage (some critical voltage), the glow produced is surrounded by the vapor bubble on the electrodes, and the current reaches a minimum, a phenomenon known as glow discharge electrolysis, or a phenomenon known as spotting when the voltage is exceeded. The structural connection diagram of the glow discharge plasma device used in the glow discharge plasma technique can be as shown in fig. 3.
The correlation detection results of the invention are as follows:
1. the nutrient content of the multi-nutrient concentrated hawthorn juice prepared by the invention is shown in table 1.
TABLE 1 nutrient content of fruit juice (100g)
| Energy (Qiaojiao) | 173 | Protein (gram) | 3.6 |
| Fat (gram) | 0.1 | Saturated fatty acid | 1.1 |
| Carbohydrate (gram) | 3.67 | Cholesterol (milligrams) | 0 |
| Sodium (milligrams) | 1 | Vitamin D (microgram) | 0.1 |
| Thiamine (mg) | 0.01 | Riboflavin (mg) | 0.05 |
| Nicotinic acid (milligrams) | 0.2 | Vitamin C (mg) | 0.8 |
| Calcium (mg) | 21 | Magnesium (milligrams) | 6 |
| Iron (mg) | 0.7 | Manganese (mg) | 0.01 |
| Zinc (milligrams) | 0.45 | Potassium (mg) | 34 |
2. The results of comparison before and after modification of the adsorbent resin used in the process of the present invention are shown in Table 2.
TABLE 2 comparison of adsorptive resin before and after modification
3. The degradation effect of the method of the invention using glow discharge plasma technology is shown in table 3.
Table 3: degradation effect by glow discharge plasma technology
| Degradation rate of Aspergillus toxin (%) | Degradation time (d) | Aspergillus clavatus concentration (ug/kg) |
| 96 | 1.3 | 12 |
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (3)
1. A processing method of multi-nutrient concentrated hawthorn juice is characterized by comprising the following steps: the method comprises the following steps:
selecting hawthorn fruits which are fresh, normal in color and flavor and free of mildew and diseases and insect pests;
good effect of washing and sterilizing
Fully washing the selected hawthorn fruits by using flowing water to remove surface silt, then putting the washed hawthorn fruits into an ozone nano water mixing and sterilizing device for washing, and mixing ozone bubbles and nano atomized water according to a mass ratio of 3: 4, mixing, leading the mixture into a cleaning tank together to ensure that the treatment concentration of the ozone micro-nano bubble water is 2 mg/L, the treatment time is 8 minutes, and the passing air volume is 0.15m3The nanometer atomized water adopts 10 percent of water ions with the particle size range of 80nm, and the air passing rate is 0.2m3Performing cleaning and sterilization under the mutual coordination;
pulping: crushing the sterilized hawthorn, putting the hawthorn pieces into pulping equipment for uniform pulping, adding distilled water and an enzyme preparation with the mass of 5-8 times of the hawthorn pieces after pulping, carrying out enzymolysis for 2 hours under the conditions that the ultrasonic power is 300W, the frequency is 30kHz, the temperature is 55 ℃, and the pH value is 5, and simultaneously carrying out magnetic stirring; after leaching, centrifuging for 15min at 5000r/min by using a centrifuge to separate pulp and residue to obtain hawthorn juice;
wherein the enzyme preparation is a mixture of cellulase and neutral protease, the activity of the cellulase is 15000u/g, the activity of the neutral protease is 10000u/g, the addition amount of the cellulase is 0.25% of the weight of the hawthorn, and the addition amount of the neutral protease is 0.05% of the weight of the hawthorn;
the microwave synergistic adsorption resin ultrafiltration technology comprises the following steps: pouring the hawthorn juice into a microwave synergistic adsorption resin ultrafiltration device, wherein the microwave frequency is 300MHz, the adsorption resin is porous resin, 10 layers of adsorption resin are closely arranged, two sides of the adsorption resin are respectively added with a layer of membrane with the diameter of 0.45 mu m, and the power of a suction filter is 1200W;
concentrating and blending: concentrating the filtered raw pulp at low temperature in vacuum, and controlling the content of soluble solids to be 30% after concentration; adding 80% ethanol solution into the concentrated juice, magnetically stirring at 4 deg.C for 10min, adding recombinant soybean ferritin, and fructus crataegi juice: the volume ratio of the recombinant soybean ferritin is 2: 1, stirring thoroughly for 5min at room temperature, then adjusting to pH 7.0 with 1 mol/LNaOH;
simultaneously, the toxin is degraded by using glow discharge plasma technology to the hawthorn concentrated juice, the treatment voltage of the glow discharge plasma is 240V, the pH value of the electrolyte is 7.5, and Fe is maintained2+Has a concentration of 0.5mol/L or H2O2The concentration of (2) is 3 percent, and the time is 6 min;
sixthly, homogenizing: homogenizing the hawthorn juice by a homogenizer;
bottling and sealing: bottling the homogenized juice, and immediately sealing after bottling;
sterilization and cooling: pasteurizing for 45min, and cooling by stages to obtain multi-nutrient concentrated succus crataegi.
2. The method for processing the multi-nutrient concentrated haw juice according to claim 1, wherein: in the fourth step, the adsorbent resin is modified as follows:
weighing adsorption resin, adding a sodium bicarbonate solution with the mass fraction of 5% for alkalization for 10min, wherein the adsorption resin: ratio g of sodium bicarbonate solution: mL is 0.5: 4, adding a modifier, namely food-grade 3-chloro-2-hydroxypropyl trimethyl ammonium chloride, reacting for 3 hours at the temperature of 80 ℃, repeatedly washing with deionized water, drying, grinding and sieving with a sieve with 0.25mm holes to obtain the modified adsorption resin.
3. The method for processing multi-nutrient concentrated haw juice according to claim 1 or 2, wherein: the preparation method of the recombinant soybean ferritin in the step four comprises the following steps:
1) preparing soybean ferritin: selecting plump and moldless soybeans, adding distilled water which is 2-3 times of the weight of the soybeans, placing the soybeans in a refrigerator at 4 ℃ for 12 hours, adding the soybeans into an extracting solution, uniformly stirring, filtering by using gauze, placing collected homogenate in a water bath kettle, and heating by adopting a three-stage mode: heating at 40 deg.C, 50 deg.C and 60 deg.C for 15min, cooling the solution to room temperature, centrifuging at 100r/min for 15min, and collecting supernatant;
wherein the extractive solution is KH with a concentration of 50mmol/L2PO4And a mass concentration ofA mixed aqueous solution of 1% PVP;
2) recombinant soy ferritin: and (3) taking the supernatant, adjusting the pH value of the solution to be less than or equal to 2.0 by using 1mol/LHCl solution, stirring for 20min, and at the moment, dissociating the whole ferritin structure into single subunits due to protonation of amino acids among ferritin subunits to obtain the recombinant soybean ferritin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011632885.9A CN113142439A (en) | 2020-12-31 | 2020-12-31 | Processing method of multi-nutrient concentrated hawthorn juice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011632885.9A CN113142439A (en) | 2020-12-31 | 2020-12-31 | Processing method of multi-nutrient concentrated hawthorn juice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113142439A true CN113142439A (en) | 2021-07-23 |
Family
ID=76878544
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011632885.9A Pending CN113142439A (en) | 2020-12-31 | 2020-12-31 | Processing method of multi-nutrient concentrated hawthorn juice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113142439A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113785922A (en) * | 2021-08-04 | 2021-12-14 | 天津冠芳可乐饮料有限公司 | Preparation method of hawthorn fruit juice |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2001257463A1 (en) * | 2000-05-12 | 2002-02-14 | The Coca-Cola Company | Quality fruit juice beverages having extended quality shelf-life and methods of making the same |
| CN101053358A (en) * | 2006-04-14 | 2007-10-17 | 株式会社伊藤园 | Bottled green tea beverage |
| CN101125012A (en) * | 2007-09-05 | 2008-02-20 | 太原市汉波食品工业有限公司 | Novel concentrated haw juice and its making method |
| CN101362030A (en) * | 2008-09-19 | 2009-02-11 | 天津大学 | A method for improving the liquid membrane ultrafiltration process of Chinese herbal medicine water extraction by using microwave radiation |
| CN103653145A (en) * | 2013-12-15 | 2014-03-26 | 民乐县林河果汁有限责任公司 | Processing technology of concentrated apple pear clear juice |
| CN109497540A (en) * | 2017-09-15 | 2019-03-22 | 天津科技大学 | A method of polyphenol stability is improved using phytoferritin |
| CN109793129A (en) * | 2018-12-10 | 2019-05-24 | 国投中鲁果汁股份有限公司 | Yam drink preparation method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6534107B1 (en) * | 2000-05-12 | 2003-03-18 | The Coca-Cola Company | Quality fruit juice beverages having extended quality shelf-life and methods of making the same |
-
2020
- 2020-12-31 CN CN202011632885.9A patent/CN113142439A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU2001257463A1 (en) * | 2000-05-12 | 2002-02-14 | The Coca-Cola Company | Quality fruit juice beverages having extended quality shelf-life and methods of making the same |
| CN101053358A (en) * | 2006-04-14 | 2007-10-17 | 株式会社伊藤园 | Bottled green tea beverage |
| CN101125012A (en) * | 2007-09-05 | 2008-02-20 | 太原市汉波食品工业有限公司 | Novel concentrated haw juice and its making method |
| CN101362030A (en) * | 2008-09-19 | 2009-02-11 | 天津大学 | A method for improving the liquid membrane ultrafiltration process of Chinese herbal medicine water extraction by using microwave radiation |
| CN103653145A (en) * | 2013-12-15 | 2014-03-26 | 民乐县林河果汁有限责任公司 | Processing technology of concentrated apple pear clear juice |
| CN109497540A (en) * | 2017-09-15 | 2019-03-22 | 天津科技大学 | A method of polyphenol stability is improved using phytoferritin |
| CN109793129A (en) * | 2018-12-10 | 2019-05-24 | 国投中鲁果汁股份有限公司 | Yam drink preparation method |
Non-Patent Citations (5)
| Title |
|---|
| 周鹏等: "单宁基阳离子型吸附树脂的制备及吸附性能研究", 《水处理技术》 * |
| 孙艳等: "辉光放电等离子体对苹果汁中棒曲霉素降解作用及对苹果汁品质的影响", 《食品工业科技》 * |
| 林天木: "吸附性树脂在饮料生产中的应用", 《福建轻纺信息》 * |
| 胡菊等: "黄豆铁蛋白提取新方法及其与豌豆铁蛋白活性比较", 《高等学校化学学报》 * |
| 马亚云: "辉光放电等离子体降解果汁中棒曲霉素的研究", 《中国优秀博硕士学位论文全文数据库(硕士)工程科技I辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113785922A (en) * | 2021-08-04 | 2021-12-14 | 天津冠芳可乐饮料有限公司 | Preparation method of hawthorn fruit juice |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101828601B (en) | Production method of pure soybean milk | |
| CN102138687B (en) | Method for producing grape skin health-care beverage | |
| CN107980911B (en) | Method for reducing purine content of soybean milk | |
| CN107372855B (en) | The production method that one plant tea is done and fresh-keeping nutritious tea is done | |
| CN111642666A (en) | Preparation method of ginseng extract soybean peptide powder solid beverage | |
| CN104663951B (en) | A kind of preparation method of black garlic fermentation tea bag | |
| CN110192577A (en) | A kind of production method of polypeptide enhanced type soya-bean milk | |
| CN106070659B (en) | A kind of soya-bean milk and its production technology rich in inositol -3- phosphoric acid | |
| CN104509909B (en) | Ginseng, lily composite health care beverage and preparation method | |
| CN113142439A (en) | Processing method of multi-nutrient concentrated hawthorn juice | |
| CN106834383B (en) | Method for improving quality of lycium barbarum polysaccharide and application thereof | |
| CN110180216B (en) | A method and device for ultrasonic-enhanced fluidized bed resin adsorption-analytical extraction and purification of anthocyanins | |
| CN107668653A (en) | A kind of bitter buckwheat vitamin meals health-care brewing sauce technique | |
| CN102273517A (en) | Trichosanthes kirilowii Maxim seed plant protein beverage and production method thereof | |
| CN105664132A (en) | Pine-nut peptide/blueberry anthocyanidin antioxidation oral liquid and preparation method thereof | |
| CN108813239A (en) | A kind of Wild jujube dry fruit Low Temperature Steam leach extraction method, device and its Wild Jujube Juice | |
| CN103829320B (en) | A kind of pears, bean sprouts composite beverage and preparation method thereof | |
| CN113317474A (en) | Fermentation method of special sour soup | |
| CN116268235A (en) | A kind of preparation method of strawberry tomato compound fruit and vegetable beverage rich in lycopene | |
| CN106418042A (en) | Preparing method of rosa roxbunghii nutritious drink | |
| WO2020253232A1 (en) | Citrus piece processing method directly utilizing acid-alkali process water | |
| CN116508926B (en) | Xanthoceras sorbifolia beverage and preparation method thereof | |
| CN104172367A (en) | Processing method of sargassum fusiforme combined fruit and vegetable juice | |
| CN109329438A (en) | A kind of production technology of fruit juice and walnut milk | |
| KR102094701B1 (en) | Manufacturing Method Of Functional Broth Utilizing Cudrania Tricuspidata Extract |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210723 |