CN107114651A - Asparagus concentrates turbid juice enzymolysis process - Google Patents
Asparagus concentrates turbid juice enzymolysis process Download PDFInfo
- Publication number
- CN107114651A CN107114651A CN201710300422.4A CN201710300422A CN107114651A CN 107114651 A CN107114651 A CN 107114651A CN 201710300422 A CN201710300422 A CN 201710300422A CN 107114651 A CN107114651 A CN 107114651A
- Authority
- CN
- China
- Prior art keywords
- asparagus
- enzyme
- concentrates
- turbid juice
- enzymolysis process
- 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
- 241000234427 Asparagus Species 0.000 title claims abstract description 45
- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 45
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 29
- 239000012141 concentrate Substances 0.000 title claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 46
- 102000004190 Enzymes Human genes 0.000 claims abstract description 46
- 239000001913 cellulose Substances 0.000 claims abstract description 21
- 229920002678 cellulose Polymers 0.000 claims abstract description 21
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 230000035800 maturation Effects 0.000 claims abstract description 4
- 229940088598 enzyme Drugs 0.000 claims description 43
- 230000007062 hydrolysis Effects 0.000 claims description 13
- 238000006460 hydrolysis reaction Methods 0.000 claims description 13
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 2
- 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
- 238000004458 analytical method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 235000003969 glutathione Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 229920005610 lignin Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to food processing field, particularly disclose asparagus and concentrate turbid juice enzymolysis process and formula, it is characterised in that：A, the asparagus slurry after maturation process of precooking enter enzymatic vessel；Pecto-cellulose enzyme complex enzyme is added in B, enzyme-added tank, is diluted with water；C, the complex enzyme in enzyme-added tank is squeezed into enzymatic vessel in three times digested.This invention can greatly improve the crushing juice rate and soluble solid content that asparagus concentrates turbid juice.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of asparagus concentrates turbid juice enzymolysis process.
Background technology
Asparagus is a kind of healthy green vegetables, rich in amino acid, mineral matter and some beneficial physiological activators such as
Flavones, ascorbic acid, glutathione and other phenolic compounds, new fresh asparagus are easy to lignifying, shelf life after harvesting
It is very short.Therefore, a series of asparagus product such as canned asparagus spears developed in succession, freezing asparagus, pickles and asparagus juice emerge in large numbers market, reed
Bamboo shoot juice is a kind of new product of comparison, only on sale in several countries, because asparagus contains more lignin and cellulose family thing
Matter, thus its crushing juice rate is relatively low, this is the main reason for restricting asparagus juice by sale, therefore in the urgent need to providing asparagus juice
The measure of crushing juice rate, the cellulose of commercial enzyme such as cellulase energy degrading plant cell membrane, is often used to the juice of asparagus
Pectic substance mass fraction is few in rate and soluble solid content, enzyme treated Juice, and viscosity is low, and fruits and vegetables crushing juice rate is high,
The action condition of enzyme depends on the addition of enzyme, operative temperature, time and pH value.
The content of the invention
The present invention concentrates turbid juice enzymolysis process to make up the deficiencies in the prior art there is provided a kind of asparagus, and this enzymatic isolation method can be big
It is big to improve crushing juice rate and the content of soluble solid be improved.
The present invention is achieved through technology.
The asparagus of the present invention concentrates turbid juice enzymolysis process, it is characterised in that：Comprise the following steps：
A kind of asparagus concentrates turbid juice enzymolysis process, it is characterised in that：Comprise the following steps：
A, the asparagus slurry after maturation process of precooking enter enzymatic vessel；
Pectin-cellulose enzyme complex enzyme is added in B, enzyme-added tank, is diluted with water；Specifically add and account for the 1- that asparagus starches weight
3.5 ‰ pectin-cellulose enzyme complex enzyme；
C, the complex enzyme in enzyme-added tank is squeezed into enzymatic vessel in three times digested, 20-70 DEG C of hydrolysis temperature, enzymolysis time is
1.0-3.5 hour.
In step A, material enters half an hour before enzymatic vessel, and enzymatic vessel is sterilized, and is sprayed using 85-100 DEG C of hot water
Drench 20-30 minutes.
In step B, the pectin-cellulose enzyme complex enzyme for the 2-3 ‰ for accounting for asparagus slurry weight is added, after being diluted with water, divides three
It is secondary to squeeze into enzymatic vessel.
In step B, enzyme-added tank is sterilized for 20-30 minutes in the heat water-spraying of enzyme-added preceding 85-100 DEG C of use.
In step B, part by weight is in pectin-cellulose enzyme complex enzyme, and pectase content is 40%, cellulase content
For 60%.
Hydrolysis temperature is 40-60 DEG C in step C, and enzymolysis time is 1.5-2.5 hours, and one is stirred in enzymolysis process and is headed straight for
Open.
Hydrolysis temperature is 50 DEG C in step C, and enzymolysis time is 2 hours, and PH is 5.03, and one is stirred in enzymolysis process and is headed straight for
Open.
In step B, add and account for the 3 ‰ pectin-cellulose enzyme complex enzyme that asparagus starches weight.
The beneficial effects of the invention are as follows：Pectin and cellulose can be decomposed by adding pectin-cellulose enzyme complex enzyme, suppress fruit juice
Secondary muddiness, also to a certain extent mitigate fruit juice brown stain, crushing juice rate can be greatly improved and soluble solid can be improved
Content；The waste of resource is prevented, the economic benefit of enterprise is added.
Brief description of the drawings
Fig. 1 is that asparagus of the present invention concentrates turbid juice enzymolysis process and formula flow chart.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
A kind of asparagus concentrates turbid juice enzymolysis process, comprises the following steps：
A, the asparagus slurry after maturation process of precooking enter enzymatic vessel；
Pectin-cellulose enzyme complex enzyme is added in B, enzyme-added tank, is diluted with water；Specifically add and account for the 1- that asparagus starches weight
3.5 ‰ pectin-cellulose enzyme complex enzyme；
C, the complex enzyme in enzyme-added tank is squeezed into enzymatic vessel in three times digested, 20-70 DEG C of hydrolysis temperature, enzymolysis time is
1.0-3.5 hour.
In step A, material enters half an hour before enzymatic vessel, and enzymatic vessel is sterilized, and is sprayed using 85-100 DEG C of hot water
Drench 20-30 minutes.
In step B, the pectin-cellulose enzyme complex enzyme for the 2-3 ‰ for accounting for asparagus slurry weight is added, after being diluted with water, divides three
It is secondary to squeeze into enzymatic vessel.
In step B, enzyme-added tank is sterilized for 20-30 minutes in the heat water-spraying of enzyme-added preceding 85-100 DEG C of use.
In step B, part by weight is in pectin-cellulose enzyme complex enzyme, and pectase content is 40%, cellulase content
For 60%.
Hydrolysis temperature is 40-60 DEG C in step C, and enzymolysis time is 1.5-2.5 hours, and one is stirred in enzymolysis process and is headed straight for
Open.
Hydrolysis temperature is 50 DEG C in step C, and enzymolysis time is 2 hours, and PH is 5.03, and one is stirred in enzymolysis process and is headed straight for
Open.
In step B, add and account for the 3 ‰ pectin-cellulose enzyme complex enzyme that asparagus starches weight.
The turbid juice manufacturing technique flow raw material of asparagus is cleaned, picked, crushing, precooking, digesting, squeezing the juice, bar is killed, concentrate, deaerate,
Sterilization is filling.
1. experiment of single factor enzyme concentration：Be divided into 6 groups with not enzyme-added for control, be separately added into 1.0,1.5,2.0,2.5,
3.0th, 3.5g/kg pectin-cellulose complex enzyme, 2h is digested under the conditions of 40 DEG C；Enzymolysis time：With not enzyme-added for control, altogether
Divide 6 groups, respectively enzymolysis 1.0,1.5,2.0,2.5,3.0,3.5h；Hydrolysis temperature：With not enzyme-added for control, 6 groups are divided into, is existed respectively
20th, 30,40,50,60,2h is digested under the conditions of 70 DEG C.Single factor test is analyzed by determining the indexs such as crushing juice rate, soluble solid
Influence to the turbid juice quality of asparagus.
2. orthogonal test is on the basis of single factor test, with enzyme concentration（A）, hydrolysis temperature（B）, enzymolysis time（C）Three because
Element carries out orthogonal test, by determining the indexs such as crushing juice rate, soluble solid, and carries out significance difference analysis, finds out shadow
The principal element and best of breed of asparagus juice quality are rung, the optimal enzymolysis process condition of the turbid juice of asparagus is determined.
。
。
3. interpretation of result
By analysis of experimental results, hydrolysis temperature has a significant impact to crushing juice rate, soluble solid content.Optimal enzymolysis process
Condition is that enzyme concentration is 50 DEG C of 3/1000ths, hydrolysis temperature, and enzymolysis time is 2h.
Claims (8)
1. a kind of asparagus concentrates turbid juice enzymolysis process, it is characterised in that：Comprise the following steps：
A, the asparagus slurry after maturation process of precooking enter enzymatic vessel；
Pectin-cellulose enzyme complex enzyme is added in B, enzyme-added tank, is diluted with water；Specifically add and account for the 1- that asparagus starches weight
3.5 ‰ pectin-cellulose enzyme complex enzyme；
C, the complex enzyme in enzyme-added tank is squeezed into enzymatic vessel in three times digested, 20-70 DEG C of hydrolysis temperature, enzymolysis time is
1.0-3.5 hour.
2. asparagus according to claim 1 concentrates turbid juice enzymolysis process, it is characterised in that：In step A, material enters enzymolysis
Half an hour before tank, enzymatic vessel is sterilized, use 85-100 DEG C of heat water-spraying 20-30 minutes.
3. asparagus according to claim 1 concentrates turbid juice enzymolysis process, it is characterised in that：In step B, addition accounts for asparagus slurry
The 2-3 ‰ of weight pectin-cellulose enzyme complex enzyme, after being diluted with water, squeezes into enzymatic vessel in three times.
4. asparagus according to claim 1 concentrates turbid juice enzymolysis process, it is characterised in that：In step B, enzyme-added tank is enzyme-added
The heat water-spraying of preceding 85-100 DEG C of use is sterilized for 20-30 minutes.
5. asparagus according to claim 1 concentrates turbid juice enzymolysis process, it is characterised in that：In step B, pectin-cellulose
Part by weight is in enzyme complex enzyme, and pectase content is 40%, and cellulase content is 60%.
6. asparagus according to claim 1 concentrates turbid juice enzymolysis process, it is characterised in that：Hydrolysis temperature is 40- in step C
60 DEG C, enzymolysis time is 1.5-2.5 hours, is stirred in enzymolysis process always on.
7. asparagus according to claim 6 concentrates turbid juice enzymolysis process, it is characterised in that：Hydrolysis temperature is 50 in step C
DEG C, enzymolysis time is 2 hours.
8. asparagus according to claim 1 concentrates turbid juice enzymolysis process, it is characterised in that：In step B, addition accounts for asparagus slurry
The pectin-cellulose enzyme complex enzyme of the 3 ‰ of weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710300422.4A CN107114651A (en) | 2017-04-29 | 2017-04-29 | Asparagus concentrates turbid juice enzymolysis process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710300422.4A CN107114651A (en) | 2017-04-29 | 2017-04-29 | Asparagus concentrates turbid juice enzymolysis process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107114651A true CN107114651A (en) | 2017-09-01 |
Family
ID=59726520
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710300422.4A Pending CN107114651A (en) | 2017-04-29 | 2017-04-29 | Asparagus concentrates turbid juice enzymolysis process |
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| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0787890A (en) * | 1993-09-27 | 1995-04-04 | Tsukishima Shokuhin Kogyo Kk | Oil and fat composition containing 'sake' lees or 'miso' and preparation of edible meat |
| CN103535827A (en) * | 2013-10-14 | 2014-01-29 | 彭常龙 | Long-skirt dictyophora beverage processing method |
| CN104664509A (en) * | 2015-03-23 | 2015-06-03 | 宁夏天瑞产业集团现代农业有限公司 | Fruit and vegetable juice, fruit and vegetable juice beverage and preparation method of fruit and vegetable juice |
| KR20150144101A (en) * | 2014-06-16 | 2015-12-24 | 신일수 | Method of manufacturing composition of asparagus beverage, and composition of asparagus beverage by using the same |
-
2017
- 2017-04-29 CN CN201710300422.4A patent/CN107114651A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0787890A (en) * | 1993-09-27 | 1995-04-04 | Tsukishima Shokuhin Kogyo Kk | Oil and fat composition containing 'sake' lees or 'miso' and preparation of edible meat |
| CN103535827A (en) * | 2013-10-14 | 2014-01-29 | 彭常龙 | Long-skirt dictyophora beverage processing method |
| KR20150144101A (en) * | 2014-06-16 | 2015-12-24 | 신일수 | Method of manufacturing composition of asparagus beverage, and composition of asparagus beverage by using the same |
| CN104664509A (en) * | 2015-03-23 | 2015-06-03 | 宁夏天瑞产业集团现代农业有限公司 | Fruit and vegetable juice, fruit and vegetable juice beverage and preparation method of fruit and vegetable juice |
Non-Patent Citations (3)
| Title |
|---|
| 王德福等: "芦笋清汁实用生产加工工艺", 《中国果菜》 * |
| 贾生平: "芦笋的综合加工", 《中国农村科技》 * |
| 钱玉英等: "酶法加工芦笋制饮料试验初报", 《食品科学》 * |
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| 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 | ||
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Application publication date: 20170901 |