Method for improving juice extracting rate of pineapple juice

A technology of juice yield and juice, applied in the direction of food science, etc., can solve the problems of difficult dissolution and low juice yield, and achieve obvious economic benefits, convenient operation, and mild enzyme treatment conditions

Inactive Publication Date: 2008-08-06
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pectin and fiber in pineapple have a great influence on the extraction of juice. Many fruit juices are difficult to dissolve due to the influence of undamaged cells in the pulp particles, so that the juice yield during the extrusion process is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] The pectinase activity is 60,000 units, the cellulase activity is 100,000 units, and the compound enzyme is composed according to the fact that the cellulase accounts for 20% of the total enzyme amount. The addition amount of compound enzyme in the production is 160 grams / ton of raw material. The production process conditions are as follows: the treatment temperature is 35° C., the heat preservation is 25 minutes, and the pH of the pineapple juice is 3.5. The juice yield of the produced pineapple juice is 71.9%, which is 6.9% higher than that without enzyme treatment.

Embodiment 2

[0012] The pectinase activity is 90,000 units, the cellulase activity is 130,000 units, and the compound enzyme is composed according to the fact that the cellulase accounts for 25% of the total enzyme amount. The addition amount of compound enzyme in production is 180 grams / ton of raw material. The production process conditions are as follows: the treatment temperature is 45° C., the heat preservation is 30 minutes, and the pH of the pineapple juice is 4.5. The yield of pineapple juice reaches 73.4%, which is 8.4% higher than that without enzyme treatment.

Embodiment 3

[0014] The pectinase activity is 120,000 units, the cellulase activity is 150,000 units, and the compound enzyme is composed according to the fact that the cellulase accounts for 35% of the total enzyme amount. The addition amount of compound enzyme in the production is 170 grams / ton of raw material. The production process conditions are as follows: the treatment temperature is 50° C., the temperature is kept for 20 minutes, and the pH of the pineapple juice is 4.0. The yield of pineapple juice reaches 74.2%, which is 9.2% higher than that without enzyme treatment.

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Abstract

The invention relates to a method for enhancing juice yield of pineapple. During the production process of the pineapple juice, a compound enzyme preparation is added so as to partially hydrolyze the pectin and cellulose in the pineapple fruit and reduce the viscosity and destroy the fiber structure of the pineapple and raise the juice dissolution capability, thus dramatically enhancing the juice yield. The method for enhancing the juice yield of the pineapple produces the pineapple juice through the compound enzyme and the best treatment technological conditions; compared with the traditional technology, the juice yield can be improved by 9.2 percent so as to greatly increase the utilization rate of material. The pineapple juice treated by the compound enzyme can increase the soluble solid content, maintain or changes physicochemical properties such as PH value, acidity, sugar degree; therefore, the pineapple juice product with stable quality is produced. The method for enhancing the juice yield of the pineapple has moderate treatment conditions, production cost equal to the traditional technology, convenient operation and obvious economic efficiency in the application of practical production.

Description

technical field [0001] The invention belongs to a method for fruit juice production, in particular to a method for improving the yield of pineapple juice. Background technique [0002] Pineapple (Pineapple), also known as pineapple, is famous all over the world for its aromatic smell, sweet flesh and beautiful appearance. Pineapple is a perennial herbaceous plant belonging to the genus Pineapple. It is produced in tropical regions and sets fruit twice a year. Fruits can be seen from June and July until February of the next year. There are many varieties of pineapples, and the main varieties used as fruit juice are Smoothcayennt, Queen, and Sarauok. Pineapple pulp is not only nutritious, but also has medicinal functions. It has the functions of invigorating the stomach, helping digestion, relieving cough, and diuresis. It is an ideal fruit for bronchitis and chronic gastritis. From home and abroad, pineapple can also be processed into a series of products such as canned foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84A23L2/04
Inventor 王维民夏杏洲谌素华杨锡洪韩兆轩
Owner GUANGDONG OCEAN UNIVERSITY
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