Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for preparing Lily bulb mixed juice by using enzymatic engineering tech.

A technology of enzyme engineering and lily, which is applied in the field of enzymatic preparation of lily mixed juice, to achieve good turbidity and color stability, prevent starch aging, and improve the effect of juice yield

Inactive Publication Date: 2008-01-02
JIANGNAN UNIV
View PDF0 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the relevant literature reports, the simple pulping method or the simple amylase method are common, and there are few reports on the production of lily juice by adding amylase and protease compound enzymes

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Prepare lily mixed juice according to the process route in the manual, blanching in boiling water for 2-4 minutes, gelatinization temperature is 80-85°C, 15-25 minutes, enzymolysis reaction process: reaction temperature 60°C, natural pH value, 0.3% α-amylase for 1.5 hours, lower the temperature to 40°C, and act with 0.08% Protamex for 1 hour. The juice yield is 81%, the turbidity is 618, and the soluble solid content is 6.0Brix. Ultra-high temperature instant sterilization technology, operating conditions are 135-140°C, 5-10 seconds. A lily juice mixture with good color stability and turbidity stability can be obtained. The α-amylase was produced by Wuxi Genencor, and the protease used was protamex produced by Novozymes.

Embodiment 2

[0044] Prepare lily mixed juice according to the process route in the manual, enzymatic hydrolysis reaction process: reaction temperature 65 ℃, natural pH value, 0.5% α-amylase for 1 hour, cool down to 50 ℃, 0.09% Protamex for 1 hour, juice yield 82 %, turbidity 602, soluble solid content 6.0Brix. A lily juice mixture with good color stability and turbidity stability can be obtained. The α-amylase was produced by Wuxi Genencor, and the protease used was protamex produced by Novozymes. All the other operating conditions are the same as in Example 1.

Embodiment 3

[0046] Prepare lily mixed juice according to the process route in the manual, enzymatic hydrolysis reaction process: reaction temperature 70°C, natural pH value, 0.2% α-amylase for 1.5 hours, cool down to 45°C, 0.1% Protamex for 45 minutes, juice yield 82 %, the turbidity is 622, and the soluble solid content is 6.1Brix. A lily juice mixture with good color stability and turbidity stability can be obtained. The α-amylase was produced by Wuxi Genencor, and the protease used was protamex produced by Novozymes. All the other operating conditions are the same as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

A process for preparing the suspended lily bulb juice by enzyme engineering technology features use of the pectinase liquefying technique by adding amylase and proteinase to lily bulb jam and the ultrahigh-temp instantaneous sterilizing technique.

Description

technical field [0001] The invention discloses a method for preparing lily mixed juice by enzyme engineering technology, which relates to the application of enzyme engineering technology in food industry, in particular to a method for preparing lily mixed juice by enzymatic method. Background technique [0002] As a biocatalyst, enzyme preparation has high specificity and high catalytic efficiency. Enzyme preparations used in food processing are mainly used in fruit and vegetable processing, brewing, baking, meat and poultry processing, etc. The application of enzyme preparations in fruit and vegetable processing mainly has three functions: improving the juice yield of pulp, clarifying fruit and vegetable juice, and increasing flavor and eliminating odor. In fruit and vegetable juice processing, enzymatic juice extraction can greatly increase the juice yield and reduce energy consumption, and has gradually replaced other traditional fruit and vegetable juice preparation met...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L2/84
Inventor 王璋许时婴杨颖
Owner JIANGNAN UNIV