CN110623179A - Method for extracting mulberry juice - Google Patents

Abstract

The invention provides a method for extracting mulberry juice, belongs to the field of food processing, and particularly comprises the following steps: the method comprises the steps of primary juicing, primary compound enzymolysis, fruit residue collection, secondary juicing, secondary compound enzymolysis and ultrasonic cavitation extraction. Mixing the two juices, colloid milling, and homogenizing. The method provided by the invention has simple steps, the juice yield of the mulberry fruit reaches 98%, and the final juice is clear and transparent, pure liquid, free of any residue feeling and suitable for drinking.

Description

Method for extracting mulberry juice

Technical Field

The invention relates to mulberry juice, and belongs to the technical field of food.

Background

The mulberry contains 80-86% of moisture, sugar, organic acid, crude fiber, protein, mineral, 18 kinds of amino acids, vitamins, anthocyanidin and trace elements. Since the mulberry belongs to the berry type, the fresh mulberry is not easy to preserve and has a short marketing period, the fresh mulberry is often processed into various products in the industrial production of the mulberry. Liquid processed products of fresh morous alba (e.g. morous alba juice) are generally obtained by squeezing fresh morous alba to obtain raw juice of morous alba, then storing the raw juice, and when a specific product is required in the market, the stored raw juice of morous alba is further processed, so that the juice yield determines the processing and utilization degree of morous alba. However, the mulberry cell wall and cell membrane contain abundant pectin and cellulose, and the network structure formed by the substances is difficult to destroy by physical squeezing; pectin has a thickening effect, and the mulberry juice obtained by squeezing has high viscosity and is difficult to filter and extract.

Disclosure of Invention

Aiming at the condition of incomplete utilization of the mulberries in the prior art, the invention provides a high-efficiency and simple mulberry juice extraction technology.

A mulberry juice extraction technology comprises the following steps:

(1) primary juicing: fresh mulberry: water = 1: 1, stirring for 10-15 minutes at 3000-;

(2) primary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;

(3) storing the filtered juice at 40-50 deg.C, and collecting the residue;

(4) secondary juicing: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 100-120 meshes at the temperature of between 20 and 30 ℃;

(5) secondary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;

(6) ultrasonic extracting with water and pomace at a mass ratio of 2.5:1, adding pectin 5% of pomace volume, ultrasonic cell disruption at 20-40 deg.C under 25 ~ 30KHz frequency and 500 ~ 1000W power for 30min-1h, filtering to obtain juice;

concentration:

(7) mixing the two squeezed juices, concentrating at 40-50 deg.C to concentration of about 70-80%, colloid milling, homogenizing, bottling, and sterilizing.

According to the method, the cell walls of the mulberries are fully destroyed by combining technologies such as superfine grinding, compound enzymolysis and ultrasonic extraction, the juice yield of the mulberries is improved, after the superfine grinding and the compound enzymolysis, the cells of the mulberries are dispersed, most of juice enters water, the cells are crushed by an ultrasonic extraction technology, nutrient components and fruit juice remained in the cells are completely dissolved out, and at the moment, the liquid is not clear and transparent. Pectin is added in the ultrasonic process, residues which are not utilized completely are agglomerated again through the coagulation effect of the pectin, the filtering is convenient, and the final product is clear and transparent and has no residue feeling when being tasted.

The invention has the beneficial effects

1. The juice yield of the mulberry fruits is greatly improved to 98%;

2. the final juice is clear and transparent, pure liquid, has no residue feeling, and is suitable for drinking.

Examples

Example 1

A mulberry juice extraction technology comprises the following steps:

(1) primary juicing: fresh mulberry: water = 1: 1, stirring for 15 minutes at the temperature of 20 ℃ at 5000 r/min, and beating into homogenate;

(2) primary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, adding 0.2 percent of complex enzyme, carrying out enzymolysis at 50 ℃ for 2 hours;

(3) storing the filtered juice at 50 deg.C, and collecting the residue;

(4) secondary juicing: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 100-120 meshes at 30 ℃;

(5) secondary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, adding 0.2 percent of complex enzyme, carrying out enzymolysis at 50 ℃ for 3 hours;

(6) ultrasonic extraction: adding pectin accounting for 5% of the fruit residue volume, extracting at 40 deg.C for 1 hr with ultrasonic cell disruptor frequency of 30KHz and power of 1000W, and filtering to retain fruit juice;

concentration:

(7) mixing the two squeezed juices, concentrating at 50 deg.C to a concentration of about 80%, colloid milling, homogenizing, bottling, and sterilizing.

The juice is clear and transparent, and has no fine residue, and the juice yield is 99 percent.

Example 2

A mulberry juice extraction technology comprises the following steps:

(1) primary juicing: fresh mulberry: water = 1: 1, stirring for 15 minutes at 3000 r/min 30 ℃, and beating into homogenate;

(2) primary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, adding 0.4 percent of complex enzyme, carrying out enzymolysis at 50 ℃ for 3 hours;

(3) storing the filtered juice at 50 deg.C, and collecting the residue;

(4) secondary juicing: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 100-120 meshes at 20 ℃;

(5) secondary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, adding 0.2 percent of complex enzyme, carrying out enzymolysis at 50 ℃ for 3 hours;

(6) ultrasonic extraction: adding pectin accounting for 5% of the fruit residue volume, extracting at 40 deg.C for 30min with ultrasonic cell disruptor frequency of 30KHz and power of 1000W, and filtering to retain fruit juice, wherein the mass ratio of water to fruit residue is 2.5: 1;

concentration:

(7) mixing the two squeezed juices, concentrating at 40 deg.C to a concentration of about 80%, colloid milling, homogenizing, bottling, and sterilizing.

The juice is clear and transparent, and has no fine residue, and the juice yield is 98%.

Comparative example 1

The superfine grinding and compound enzymolysis are not used for the pomace, pectin is not added in the ultrasonic cavitation, and other steps are the same as the example 1.

In the presence of pectin and cellulose, the juice extraction rate is only 90%, and there is a fine residue.

Comparative example 2

During the ultrasonic cavitation process, pectin was not added, and the other steps were the same as in example 1.

The extraction rate of the fruit juice is 98 percent, and the final product has tiny residues.

Comparative example 3

The compound enzymolysis is not used for the pomace, only the ultramicro crushing and the ultrasonic cavitation are used, pectin is not added in the ultrasonic cavitation process, and other steps are the same as the example 1.

The extraction rate of the juice is 94%, and the final product has tiny residue feeling.

Comparative example 4

The ultrasonic cavitation is not used for the pomace, and only the ultramicro crushing and the compound enzymolysis are used, and other steps are the same as the example 1.

The extraction rate of the fruit juice is 96 percent, and the final product has tiny residue feeling.

Comparative example 5

The pomace is not subjected to superfine grinding, and only composite enzymolysis and ultrasonic cavitation are used (pectin is not required to be added under the condition of not using superfine grinding). The other steps are the same as in example 1.

The extraction rate of the fruit juice is 95 percent, and the final product has tiny residue feeling.

Claims (1)

1. A mulberry juice extraction technology is characterized by comprising the following steps:

(1) primary juicing: fresh mulberry: water = 1: 1, stirring for 10-15 minutes at 3000-;

(2) primary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;

(3) storing the filtered juice at 40-50 deg.C, and collecting the residue;

(4) secondary juicing: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 100-120 meshes at the temperature of between 20 and 30 ℃;

(5) secondary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;

(6) ultrasonic extracting with water and pomace at a mass ratio of 2.5:1, adding pectin 5% of pomace volume, ultrasonic cell disruption at 20-40 deg.C under 25 ~ 30KHz frequency and 500 ~ 1000W power for 30min-1h, filtering to obtain juice;

concentration:

(7) mixing the two squeezed juices, concentrating at 40-50 deg.C to concentration of about 70-80%, colloid milling, homogenizing, bottling, and sterilizing.