Method for removing bitter in orange juice using composite enzyme preparation

A compound enzyme preparation, citrus technology, applied in application, food preparation, food science and other directions, can solve the problems of citrus juice turbidity decrease, flavor deterioration, cumbersome work and other problems, achieve high debittering efficiency, and small flavor and nutrient loss. , easy to apply effects

Inactive Publication Date: 2008-02-13
HUNAN AGRI PRODS PROCESSING INST
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AI Technical Summary

Problems solved by technology

This immobilized microbial Aspergillus niger debittering method not only has a large workload and cumbersome work, but also Aspergillus niger will also produce a certain amount of pectinase in the process of producing naringinase, which will decompose pectin and cause citrus The turbidity of the juice decreases and the flavor becomes worse

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1, prepare fruit juice: get through selecting, grading, the raw material sour orange 100kg after cleaning process, carry out squeezing juice with German Arms cut in half method, obtained sour orange juice after the squeezed juice is coarsely filtered through 20 order vibrating sieves.

[0017] 2, the preparation of compound enzyme preparation: select limoninase (purchased from sigma company) and naringinase (purchased from Shanghai Biological Preparations Company) that mass ratio is 4: 1 as component, dubate compound enzyme preparation after mixing ;

[0018] 3. Juice debittering: Take 30kg of lime juice, adjust the pH value of the lime juice to 6 with 0.1mol / L sodium hydroxide (NaOH) solution, add 75g of the above compound enzyme preparation, then heat up to 50°C, and keep the temperature constant Keep it for 60 minutes to obtain lime juice (calculated as limonin) whose bitterness has dropped below the threshold value of 30 mg / L, and the debittering is completed.

[0...

Embodiment 2

[0021] 1, prepare fruit juice: get navel orange 100kg through selecting, grading, the raw material after cleaning process, squeeze the juice with FMC whole fruit juice method, obtained navel orange juice after the squeezed juice is coarsely filtered through 20 mesh vibrating sieves.

[0022] 2. Preparation of compound enzyme preparation: select limonase (purchased from sigma company) and naringinase (purchased from Shanghai Biological Preparations Co., Ltd.) with a mass ratio of 1: 3 as components, and mix to obtain a compound enzyme preparation ;

[0023] 3. Juice debittering: take 30kg of navel orange juice, adjust the pH value of the navel orange juice to 6 with 0.1mol / L sodium hydroxide (NaOH) solution, add 52g of the above-mentioned compound enzyme preparation, then raise the temperature to 45°C, and keep it at a constant temperature for 40min , obtain the navel orange juice (in terms of limonin) whose bitterness drops below the threshold 30mg / L, and the debittering is co...

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PUM

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Abstract

The present invention discloses a method to remove bitterness of the orange juice using a compound enzyme preparation, which comprises the following steps. Step a is that the orange juice is obtained by crude filtration after juice pressing. Step b comprises obtaining a compound enzyme preparation from a dictamnolactone enzyme and a naringinase with the weight ratio between five to 1 and one to five. Step b comprises adjusting pH value of the orange juice, adding the compound enzyme preparation with the addition quantity of 1g per kilogram to 3g per kilogram, heating the juice till 30 DEG C to 75 DEG C, keeping the constant temperature for 20 minutes to 90 minutes. Step d comprises obtaining the orange juice after minutes, enzyme denaturing and sterilization through instantaneous heating by super high temperature. Characteristics of the invention method comprises little nutrient loss and little loss in orange juice flavor, good debittering effect, stable product quality, high degree safety in the product, high production efficiency, simple operation and convenient application.

Description

technical field [0001] The invention relates to a method for removing bitter substances in citrus fruit juice, in particular to a method for removing bitterness in fruit juice by using an enzyme preparation. Background technique [0002] China is a big country in the world's citrus industry. In 2005, the planting area of ​​citrus reached 1.714 million hectares, ranking first in the world; the output of citrus reached 16.0195 million tons, ranking second in the world. However, the excessive bitterness of citrus juice products has become an important problem affecting the development of citrus juice industry, and debittering is of great significance for the production of citrus juice. From the current debittering methods, there are adsorbent debittering method, adding bitterness inhibitor debittering method, metabolic debittering method, supercritical CO 2 Although there are many methods for debittering by separation technology, they all have disadvantages such as longer debi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84A23L2/06A23L1/015A23L5/20
Inventor 单杨李高阳何建新张群张菊华付复华段传胜李志坚潘兆平彭书练肖轲于美娟
Owner HUNAN AGRI PRODS PROCESSING INST
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