CN106721748A - A kind of preparation method of apple and pear juice and prepared apple and pear juice - Google Patents
A kind of preparation method of apple and pear juice and prepared apple and pear juice Download PDFInfo
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- 235000015206 pear juice Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000012545 processing Methods 0.000 claims abstract description 5
- 244000088401 Pyrus pyrifolia Species 0.000 claims description 65
- 235000011400 Pyrus pyrifolia Nutrition 0.000 claims description 65
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 57
- 239000002002 slurry Substances 0.000 claims description 27
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 26
- 108010059892 Cellulase Proteins 0.000 claims description 25
- 229940106157 cellulase Drugs 0.000 claims description 25
- 229920001661 Chitosan Polymers 0.000 claims description 21
- 239000011814 protection agent Substances 0.000 claims description 19
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000006243 chemical reaction Methods 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 229910021642 ultra pure water Inorganic materials 0.000 claims description 6
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- 241000220324 Pyrus Species 0.000 claims description 5
- 235000021017 pears Nutrition 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 4
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- 239000000843 powder Substances 0.000 claims description 3
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- 235000010987 pectin Nutrition 0.000 description 5
- 238000002834 transmittance Methods 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- OWIKHYCFFJSOEH-UHFFFAOYSA-N Isocyanic acid Chemical compound N=C=O OWIKHYCFFJSOEH-UHFFFAOYSA-N 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
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- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
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- 239000004615 ingredient Substances 0.000 description 2
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- 150000004053 quinones Chemical class 0.000 description 2
- 230000004044 response Effects 0.000 description 2
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- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
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- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
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- 229910001431 copper ion Inorganic materials 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
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- 230000002708 enhancing effect Effects 0.000 description 1
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- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
- A23L2/04—Extraction of juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—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
- 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
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- Life Sciences & Earth Sciences (AREA)
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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A kind of preparation method of apple and pear juice and prepared apple and pear juice, it is related to a kind of preparation method of apple and pear juice and prepared apple and pear juice.It solves the existing apple and pear juice poor quality squeezed, and is primarily present that clarity is low, and color is not pure, the obvious problem of brown stain.Preparation method：A, pretreatment；B, enzymolysis processing；C, clarifying treatment.And the apple and pear juice prepared according to the above method.The invention belongs to fruit juice preparation field.
Description
Technical field
The invention belongs to field fruit process depth field, the preparation method of more particularly to a kind of apple and pear juice and prepared
Apple and pear juice.
Background technology
Apple pear, Chinese exclusive fruit, also known as Chinese ugly pears.Plant extensively in northern China at present, suitable sombre moistening
Weather, it is resistance to high and cold.Apple pear edible rate is high, rich in nutrition content, must containing human bodies such as several amino acids, vitamin, flavonoids
Need nutritional ingredient.Currently, Tibet is produced apple pear and is grown naturally, without manual intervention, causes apple pear fruit type, condition poor, nothing
Method is sold, and causes a large amount of apple pears to waste, rot.By apple pear is processed be made fruit juice after, can not only solve Tibet apple
The situation of the pears wasting of resources, can also improve apple pear added value of product, and to promoting apple pear development of resources, industrial upgrading is provided
Help.But it is not high according to the apple and pear juice quality that prior art is squeezed, it is primarily present that clarity is low, color is not pure, protecting
Easily there is the problem of brown stain in color in the matter phase, and cell membrane contains the materials such as a large amount of pectin, cellulose in fruit, causes
Juice rate is relatively low.It is badly in need of a kind of method that can significantly improve apple pear juice quality and juicing effect now.
The content of the invention
The present invention is to solve the existing apple and pear juice poor quality squeezed, it is primarily present that clarity is low, color is not pure, brown
The problem for becoming apparent, and the preparation method and prepared apple and pear juice of a kind of apple and pear juice are provided.
A kind of preparation method of apple and pear juice of the invention, comprises the following steps：
A, pretreatment：Immersion in the color protection agent solution of normal temperature is placed in after apple pear is cleaned into cutting, is then beaten and mud is obtained
Shape apple pear is starched；
B, enzymolysis processing：Apple pear slurry is placed in after adding pectase and/or cellulase in reactor and stirred, it is close
Envelope constant temperature enzymolysis；
C, clarifying treatment：Chitosan solution and activated carbon will be added in apple pear slurry after enzymolysis, then in ultrasound condition
Under processed, refilter removal chitosan solution and activated carbon, that is, the apple and pear juice after being clarified；
Wherein, color protection agent solution includes citric acid, Na in step a2SO3And Cys, citric acid in color protection agent solution
Concentration is 0.02~1g/100mL, Na2SO3Concentration be 0.003~0.015g/100mL, Cys concentration be 0.002~
0.02g/100mL；
The shitosan and 10~50g activated carbons of 1~5g, ultrasonic reaction temperature are added in being starched per 1000g apple pears in step c
For 25~45 DEG C, the time be 35min, power be 300~600w.
Further, apple pear and the mass ratio of color protection agent solution are 1: 4~5 in the step a.
Further, citric acid concentration is 0.67g/100mL, Na in the step a color protection agent solutions2SO3Concentration is
0.01g/100mL, Cys concentration are 0.01g/100mL.
Further, the concentration of pectase is 0.05~0.09g/ in apple pear slurry after the step b additions pectase
100mL；The concentration of apple pear slurry cellulase is 0.06~0.14g/100mL after addition cellulase.
Further, the temperature of constant temperature enzymolysis is 35 DEG C~55 DEG C in the step b, time of enzymolysis for 70~
120min。
Further, shitosan is first configured to chitosan solution and adds apple pear slurry in the step c；Chitosan solution
Prepare according to the following steps：Weigh Chitosan powder to be placed in ultra-pure water, add acetic acid and be heated to 60~100 DEG C of stirrings, directly
To fully dissolving, and ultra-pure water constant volume is used, that is, chitosan solution is obtained；Wherein acetic acid and the mass ratio of shitosan is 1：1~5.
The apple and pear juice that the present invention is prepared always according to the above method.
The inventive method not only process is simple, cost-effective, and more remain the original nutritional ingredient of apple pear.
The inventive method is carried out by different approaches using various color stabilizer combination color protections under normal temperature to apple and pear juice brown stain
Suppress, the apple and pear juice pure color for being produced, percent inhibition of browning is high.
Through pectase and the enzymolysis of cellulase, there are pectin class, cellulose substances quilt in apple pear fruits cell membrane
Decompose, cell membrane is broken to be effectively improved crushing juice rate.Meanwhile, pectase and cellulase are also by portion of cellulose, half fiber
Element and pectin are soluble small-molecule substance, and are conducive to improving the clarity and the transparency of fruit juice.
If carrying out carrying out high-temperature inactivation to pectase and cellulase, the nutrition of apple and pear juice can be influenceed；But do not gone out
The pectase and cellulase of residual living can trigger muddy and precipitation, have a strong impact on the quality of apple and pear juice.And, existing mistake
Filter means can not remove the microorganism in apple and pear juice, and the breeding of microorganism can not only reduce the nutrition of apple and pear juice, cause
Muddy and precipitation is produced, can also trigger food health problem.The inventive method is using ultrasound and shitosan, mistake associated with activated carbon
Filter means, it is not necessary to using the expensive material such as microfiltration membranes, milipore filter or NF membrane, need not also consider that backwash, transmitance etc. are asked
Topic；Just shitosan, activated carbon can be filtered out using common filter membrane, eliminate apple pear slurry in enzyme, microorganism and
Other particles, and it has been effectively maintained the nutrition of apple and pear juice.
Brief description of the drawings
Fig. 1 is effect of color protection homologous thread figure of the Cys concentration to apple and pear juice；
Fig. 2 is Na2SO3Effect of color protection homologous thread figure of the concentration to apple and pear juice；
Fig. 3 is effect of color protection homologous thread figure of the citric acid concentration to apple and pear juice；
Fig. 4 is pectase addition and apple pear crushing juice rate homologous thread figure；
Fig. 5 is cellulase addition and apple pear crushing juice rate homologous thread figure；
Fig. 6 is enzymolysis time and apple pear crushing juice rate homologous thread figure.
Specific embodiment
Specific embodiment one：The preparation method of apple and pear juice, comprises the following steps a~step c successively：
A, pretreatment：Immersion in the color protection agent solution of normal temperature is placed in after apple pear is cleaned into cutting, is then beaten and mud is obtained
Shape apple pear is starched；Wherein, color protection agent solution includes citric acid, Na2SO3And Cys, citric acid concentration in color protection agent solution
It is 0.02~1g/100mL, Na2SO3Concentration is 0.003~0.015g/100mL, Cys concentration is 0.002~0.02g/
100mL.Preferably, apple pear and the mass ratio of color protection agent solution are 1: 4~5, and citric acid concentration is in color protection agent solution
0.67g/100mL、Na2SO3Concentration is 0.01g/100mL, Cys concentration is 0.01g/100mL.
B, enzymolysis processing：Apple pear slurry is placed in after adding pectase and/or cellulase in reactor and stirred, it is close
Envelope constant temperature enzymolysis；Preferably, the concentration of pectase is 0.05~0.09g/100mL in apple pear slurry after addition pectase；Add
After cellulase apple pear slurry cellulase concentration be 0.06~0.14g/100mL, constant temperature enzymolysis temperature for 35 DEG C~
55 DEG C, the time of enzymolysis is 70~120min.
C, clarifying treatment：Chitosan solution and activated carbon will be added in apple pear slurry after enzymolysis, then in ultrasound condition
Under processed, refilter removal chitosan solution and activated carbon, that is, the apple and pear juice after being clarified；Wherein per 1000g apples
The shitosan and 10~50g activated carbons of 1~5g are added in fruit pears slurry, ultrasonic reaction temperature is 25~45 DEG C, the time is 35min,
Power is 300~600w.
Specific embodiment two：Present embodiment from unlike specific embodiment one：In the step a apple pear with
The mass ratio of color protection agent solution is 1：4~5.Other are identical with specific embodiment one.
Specific embodiment three：Present embodiment from unlike specific embodiment one or two：The step a color stabilizers
Citric acid concentration is 0.67g/100mL, Na in solution2SO3Concentration is 0.01g/100mL, Cys concentration is 0.01g/
100mL.Other are identical with specific embodiment one or two.
Specific embodiment four：Unlike one of present embodiment and specific embodiment one to three：The step b adds
The concentration for entering pectase in apple pear slurry after pectase is 0.05~0.09g/100mL；After addition cellulase in apple pear slurry
The concentration of cellulase is 0.06~0.14g/100mL.Other are identical with one of specific embodiment one to three.
Specific embodiment five：Unlike one of present embodiment and specific embodiment one to four：In the step b
The temperature of constant temperature enzymolysis is 35 DEG C~55 DEG C, and the time of enzymolysis is 70~120min.Other and specific embodiment one to four it
One is identical.
Specific embodiment six：Unlike one of present embodiment and specific embodiment one to five：In the step c
Shitosan is first configured to chitosan solution and adds apple pear slurry；Chitosan solution is prepared according to the following steps：Weigh chitosan powder
End is placed in ultra-pure water, is added acetic acid and is heated to 60~100 DEG C of stirrings, until fully dissolving, and use ultra-pure water constant volume, i.e.,
Chitosan solution is obtained；Wherein acetic acid and the mass ratio of shitosan is 1：1~5.Other are one of with specific embodiment one to five
It is identical.
Specific embodiment seven：Unlike one of present embodiment and specific embodiment one to five：The step b adds
The concentration for entering pectase in apple pear slurry after pectase is 0.07g/100mL；Cellulose in apple pear slurry after addition cellulase
The concentration of enzyme is 0.11g/100mL；Enzymolysis time is 82min, and hydrolysis temperature is 48 DEG C.Other and specific embodiment one to five
One of it is identical.
Apple pear crushing juice rate is up to 87.6% after present embodiment enzymolysis.
Specific embodiment eight：The cider that present embodiment is prepared according to the methods described of specific embodiment one to seven.
Embodiment 1
The preparation method of apple and pear juice is carried out according to the following steps：
A, pretreatment：Immersion in the color protection agent solution of normal temperature is placed in after apple pear is cleaned into cutting, is then beaten and mud is obtained
Shape apple pear is starched；Citric acid concentration is 0.67g/100mL, Na in color protection agent solution2SO3Concentration is the Guang of 0.01g/100mL, L- half
Propylhomoserin concentration is 0.01g/100mL；
B, enzymolysis processing：Apple pear slurry is placed in after adding pectase and/or cellulase in reactor and stirred, it is close
Envelope constant temperature enzymolysis；The concentration of pectase is 0.07g/100mL in apple pear slurry after addition pectase；Add apple after cellulase
The concentration of pears slurry cellulase is 0.11g/100mL；Enzymolysis time is 82min, and hydrolysis temperature is 48 DEG C；
C, clarifying treatment：Chitosan solution and activated carbon are added in being starched to the apple pear after enzymolysis, then in ultrasound condition
Under processed, refilter removal chitosan solution and activated carbon, that is, the apple and pear juice after being clarified.
Wherein, the shitosan and 20g activated carbons of 3g are added in step c per 1000g apple pears slurry, ultrasonic reaction temperature is
35 DEG C, the time be 35min, power be 500w.
1 Pretreatment Test
1.1st, the measure of percent inhibition of browning：
By pureed apple pear obtained above slurry, apple and pear juice is obtained through the operation of above-mentioned steps b and step c, used
Spectrophotometer determines the absorbance A of apple and pear juice, as brown stain degree at 420nm.Percent inhibition of browningFormula
In：R is percent inhibition of browning；A0It is blank test apple and pear juice brown stain degree；Am is the apple and pear juice brown stain degree processed through color stabilizer.
1.2nd, the measure of value of chromatism：
Test sample is measured to be treated to apple and pear juice by using color difference meter, L*, a*, b* numerical value is recorded.Value of chromatism Δ E be by
L*, a*, b* value are calculated by formula,Unit is NBS.Wherein, Δ E is smaller shows
Color and luster closer to, otherwise for differ it is bigger；L* represents the light levels of sample chromatism measurement, and L* values are bigger to represent that brightness is bigger, otherwise
Value is smaller, represents that brightness is smaller.
Using conventional color stabilizer (Cys, Na2SO3And citric acid) individually addition or combination addition and this implementation
Example is compared：
Cys individually add effect of color protection as shown in figure 1, comprehensive percent inhibition of browning, value of chromatism Δ E and L*Consider,
Effect of color protection is best when concentration is 0.008g/100mL.When Cys concentration reaches 0.008g/100mL, with the Guangs of L- half
The rising of propylhomoserin concentration, percent inhibition of browning, value of chromatism Δ E changes ease up, L*It is declined slightly.
Na2SO3Individually addition effect of color protection is as shown in Fig. 2 comprehensive percent inhibition of browning, value of chromatism Δ E and L*Consider, concentration
Effect of color protection is best during for 0.009g/100mL.Work as NaSO3When concentration reaches 0.009g/100mL, with NaSO3The liter of concentration
Height, percent inhibition of browning, value of chromatism Δ E changes ease up, L*Slightly upper lifting.
Citric acid individually adds effect of color protection as shown in figure 3, comprehensive percent inhibition of browning, value of chromatism Δ E and L*Consider, concentration
Effect of color protection is best during for 0.6g/100mL.Work as NaSO3When concentration reaches 0.6g/100mL, with the rising of citric acid concentration,
Percent inhibition of browning, value of chromatism Δ E changes ease up, L*Slightly upper lifting.
The present embodiment percent inhibition of browning is 63.6%.
Contain a number of reproducibility group in Cys, it can not only be combined with the copper ion in phenolase,
Production colourless substance can also be combined with enzymatic reaction product, and then is controlled the browning degree of apple and pear juice.NaSO3Can suppress
Polyphenol oxidase activity or its can be with quinones by addition reaction and then preventing being polymerized for quinones, so as to suppress apple
Pear juice brown stain.Under the conditions of citric acid certain acidity, the condensation product in the reaction of carbonyl ammonia is susceptible to hydrolysis；And in carbonyl ammonia course of reaction,
After the free amino acid of reaction system is combined, system pH can constantly decline, and illustrate that alkalescence condition has to the reaction of carbonyl ammonia
Certain promotion；The color stabilizer of appropriate citric acid concentration has certain effect to suppressing apple and pear juice generation Mei Lade brown stains.Lemon
Lemon acid, Na2SO3Not only there is the effect of reducing agent with Cys, while brown to apple and pear juice using above-mentioned different approach
It is changed into control is made, mutual cooperation effect is good, and effect of color protection is obvious.Not each material of the concentration of the present embodiment color stabilizer
It is optimal that concentration is used alone, and the combination collaboration for being directed to three kinds of color stabilizers is made that change.L- half is predicted according to response phase method
Cystine concentration is 0.008g/100mL, Na2SO3The brown stain that concentration is 0.009g/100mL, citric acid concentration is 0.6g/100mL
Inhibiting rate is 58.1%；Citric acid concentration is 0.67g/100mL, Na in the present embodiment color protection agent solution2SO3Concentration is 0.01g/
100mL, Cys concentration are 0.01g/100mL, and percent inhibition of browning is 63.6%, are predicted higher than response phase method preferred plan
Value.
2 enzymolysis experiments
Apple pear slurry after enzymolysis is wrapped in the filter cloth of 130 mesh, the pulp in filter cloth is extruded with hand, each power is equal
It is even, until without juice extrusion, collection leaches juice and weighs.Every time experiment take juice operation it is identical, be calculated as follows crushing juice rate.
In formula：A1It is apple and pear juice quality (g)；A2It is apple pear material quality (g).
2.1 enzyme additions
Experiment finds that pectase addition is not The more the better.In 50 DEG C of hydrolysis temperature, under conditions of enzymolysis time 2h, fruit
Apple pear pulp crushing juice rate highest when glue enzyme addition is 0.07g/100mL, is 76.6%.When pectase addition is more than
Apple pear pulp crushing juice rate increases and reduces with pectase addition on the contrary after 0.07g/100mL, as shown in Figure 4.
Experiment finds that cellulase addition is also not The more the better.In 50 DEG C of hydrolysis temperature, the condition of enzymolysis time 2h
Under, apple pear pulp crushing juice rate highest when cellulase addition is 0.10g/100mL, is 73.4%.When pectase addition
Increase with cellulase addition on the contrary more than apple pear pulp crushing juice rate after 0.10g/100mL and reduce, as shown in Figure 5.
2.2 enzymolysis times
Experiment finds addition pectase and time for being digested of cellulase and the longer the better for non-temporal.Add in pectase
Under the conditions of dosage 0.07g/100mL, cellulose addition 0.10g/100mL and 50 DEG C of hydrolysis temperature, 90min apple-pear's are digested
Slurry crushing juice rate highest, is 82.9%.Apple pear pulp crushing juice rate increases with enzymolysis time on the contrary after enzymolysis time is more than 90min
And reduce, as shown in Figure 6.
Pectase addition 0.07g/100mL in the present embodiment, cellulase addition 0.11g/100mL, enzymolysis time
It is 82min, hydrolysis temperature is 48 DEG C, and apple pear crushing juice rate is 87.5%.The present embodiment is than pectase addition 0.07g/
90min apple pear pulp crushing juice rates are digested under the conditions of 100mL, cellulose addition 0.10g/100mL, temperature 50 C high by 5%.
3 clarifications
The shitosan and 20g activated carbons of 3g, ultrasonic reaction temperature are added in being starched per 1000g apple pears in the present embodiment step c
Spend for 35 DEG C, the time be 35min, power be 500w；Light transmittance is up to 99%.
Ultrasonic wave has obvious degradation to act on shitosan, has more preferable clarifying effect to fruit juice through the shitosan after degraded.
When ultrasonic power is less than 300w, the point of contact that chitosan molecule chain is received is few, and change of molecular weight amplitude is small, degraded
Speed is corresponding relatively slow, and the clarifying effect to fruit juice has no significant effect；Meanwhile, it is molten in low ultrasonic power effect lower casing glycan moiety
Solution makes light transmittance low compared with the control group without ultrasonic degradation into colloidal solution.Increase ultrasonic power, what strand was received cuts
Point is more, and degradation of chitosan speed is accelerated；Meanwhile, the cavitation effect aggravation that high ultrasonic power is produced, to the fragmentation of cell membrane
Also strengthen therewith, intracellular pectin dissolution rate increases, and the speed combined with shitosan is also accelerated, so that juice clarification degree is continuous
Improve.But the decomposition of part pectin is caused when ultrasonic power is excessive due to too high ultrasonic power, it is reduced and is combined with shitosan
Probability, influence shitosan clarifying effect；The fuel factor enhancing that high ultrasonic power is produced simultaneously, makes part acoustic energy be converted into heat
Can, juice temperature is raised, and the reduced sugar in shitosan and fruit juice occurs the browning reaction of carbonyl ammonia and reduces solution light transmittance.And,
The molecular structure of activated carbon can change under supersonic frequency higher, cause the internal structure of activated carbon to change, and aperture can
Can become big, specific surface area reduces, and adsorption capacity declines.So, the setting of ultrasonic parameters has huge shadow to fruit juice light transmittance
Ring.
With the ultrasonic clarifying treatment of activated carbon supported shitosan under the present embodiment equal conditions, effect is that light transmittance is only
91.5%, by contrast the present embodiment there is more preferable clarifying effect.
Claims (7)
1. a kind of preparation method of apple and pear juice, it is characterised in that the described method comprises the following steps：
A, pretreatment：Immersion in the color protection agent solution of normal temperature is placed in after apple pear is cleaned into cutting, is then beaten and pureed apple is obtained
Fruit pears are starched；
B, enzymolysis processing：Apple pear slurry is placed in after adding pectase and/or cellulase in reactor and stirred, sealing is permanent
Temperature enzymolysis；
C, clarifying treatment：Chitosan solution and activated carbon are added in being starched to the apple pear after enzymolysis, is then entered under ultrasound condition
Row treatment, refilters removal chitosan solution and activated carbon, that is, the apple and pear juice after being clarified；
Wherein, color protection agent solution includes citric acid, Na in step a2SO3And Cys, citric acid concentration in color protection agent solution
It is 0.02~1g/100mL, Na2SO3Concentration is 0.003~0.015g/100mL, Cys concentration is 0.002~0.02g/
100mL；
The shitosan and 10~50g activated carbons of 1~5g are added in being starched per 1000g apple pears in step c, ultrasonic reaction temperature is 25
~45 DEG C, the time be 35min, power be 300~600w.
2. preparation method according to claim 1, it is characterised in that apple pear and color protection agent solution in the step a
Mass ratio is 1：4~5.
3. preparation method according to claim 1, it is characterised in that citric acid concentration in the step a color protection agent solutions
It is 0.67g/100mL, Na2SO3Concentration is 0.01g/100mL, Cys concentration is 0.01g/100mL.
4. preparation method according to claim 1, it is characterised in that the step b is added after pectase in apple pear slurry
The concentration of pectase is 0.05~0.09g/100mL；The concentration of apple pear slurry cellulase is 0.06 after addition cellulase
~0.14g/100mL.
5. preparation method according to claim 1, it is characterised in that the temperature of constant temperature enzymolysis is 35 DEG C in the step b
~55 DEG C, the time of enzymolysis is 70~120min.
6. preparation method according to claim 1, it is characterised in that shitosan is first configured to shitosan in the step c
Solution adds apple pear slurry；Chitosan solution is prepared according to the following steps：Weigh Chitosan powder to be placed in ultra-pure water, then add
Enter acetic acid and be heated to 60~100 DEG C of stirrings, until fully dissolving, and use ultra-pure water constant volume, that is, chitosan solution is obtained；Wherein second
Acid is 1: 1~5 with the mass ratio of shitosan.
7. the apple and pear juice that prepared by a kind of method according to claims 1 to 6.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108391776A (en) * | 2018-04-27 | 2018-08-14 | 中国轻工业西安设计工程有限责任公司 | A kind of de-foaming process improving fruit crushing juice rate using enzyme as antifoaming agent |
| CN115769863A (en) * | 2022-12-29 | 2023-03-10 | 延边金豆农业科技开发有限公司 | Natural color fixative for preventing apple pear juice from browning and using method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108391776A (en) * | 2018-04-27 | 2018-08-14 | 中国轻工业西安设计工程有限责任公司 | A kind of de-foaming process improving fruit crushing juice rate using enzyme as antifoaming agent |
| CN108391776B (en) * | 2018-04-27 | 2021-05-07 | 中国轻工业西安设计工程有限责任公司 | Defoaming process for improving fruit juice yield by taking enzyme as defoaming agent |
| CN115769863A (en) * | 2022-12-29 | 2023-03-10 | 延边金豆农业科技开发有限公司 | Natural color fixative for preventing apple pear juice from browning and using method thereof |
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