Fermentation production method of grapefruit juice debitterizing enzyme
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A production method and debittering enzyme technology, which are applied in the field of pomelo juice, can solve the problems of inability to achieve debittering, cannot be used to produce fruit juice, fruit wine, and reduce the commercial value of pomelo juice, and achieve wide applicability and easy operation. Effect
Active Publication Date: 2010-12-01
JIMEI UNIV
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[0005] At present, there are various technologies such as adsorption method, enzymatic method, β-cyclodextrin embedding, bitter substance masking agent, and metabolic method for debittering honey pomelo juice, β-cyclodextrin embedding, bitter substance masking agent, Metabolic methods can only remove part of the bitterness of pomelo juice, but cannot achieve complete debitterness; although adsorption can be used to achieve complete debitterness, this method also absorbs and removes many nutrients in pomelo while removing bitter components. , greatly reducing the commodity value of pomelo juice
Many studies have involved enzymatic debittering honey pomelo juice, but because the research results reported so far have not been fermented to obtain limonase and nomilinase, although the high yield of naringinase has been obtained, but because honey pomelo contains a variety of bitterness After being treated with naringinase, honey pomelo juice still has a very serious bitter taste and cannot be used to produce fruit juice, fruit wine and other products
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Embodiment 1
[0023] The components and content of the medium are: honey pomelo bitter substance 40g / L, MgSO 4 l g / L, KH 2 PO 4 2g / L, CaCl 2 0.15g / L, (NH 4 ) 2 SO 4 10g / L, ZnSO 4 ·7H 2 O 0.1g / L, yeast extract 4g / L, bean cake powder 8g / L, triton 0.5g / L.
[0024] The calculation method of the amount of each component of the above-mentioned fermentation medium: to prepare 10m 3 Fermentation medium as an example, honey pomelo bitter substance = 40g / L×1000L / m 3 ×10m 3 ÷1000g / kg=400kg, MgSO 4 =1g / L×1000L / m 3 ×10m 3 ÷1000g / kg=10kg,KH 2 PO 4 =2g / L×1000L / m 3 ×10m 3 ÷1000g / kg=20kg, CaCl 2 =0.15g / L×1000L / m 3 ×10m 3 ÷1000g / kg=1.5kg,(NH 4 ) 2 SO 4 =10g / L×1000L / m 3 ×10m 3 ÷1000g / kg=100kg, ZnSO 4 ·7H 2 O=0.1g / L×1000L / m 3 ×100m 3 ÷1000g / kg=1kg, yeast extract=4g / L×1000L / m 3×10m 3 ÷1000g / kg=10kg, bean cake powder=8g / L×1000L / m 3 ×10m 3 ÷1000g / kg=80kg, Triton 0.5g / L×1000L / m 3 ×10m 3 ÷1000g / kg=5kg, water=10m 3 .
[0025] The preparation method of the medium: calculate the ...
Embodiment 2
[0027] Honey pomelo bitter substance 2g / L, MgSO 4 0.2g / L, KH 2 PO 4 0.5g / L, CaCl 2 0.05g / L, (NH 4 ) 2 SO 4 2g / L, ZnSO 4 ·7H 2 O 0.02g / L, yeast extract 0.5g / L, bean cake powder 0.5g / L, triton 0.1-0.5g / L. The preparation of the medium, the control of the fermentation process and the extraction of the enzyme are the same as in Example 1.
Embodiment 3
[0029] Honey pomelo bitter substance 21g / L, MgSO 4 0.6g / L, KH 2 PO 4 1.25g / L, CaCl 2 0.1g / L, (NH 4 ) 2 SO 4 6g / L, ZnSO 4 ·7H 2 O 0.06g / L, yeast extract 2.25g / L, bean cake powder 4.25g / L, triton 0.3g / L. The preparation of the medium, the control of the fermentation process and the extraction of the enzyme are the same as in Example 1.
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Abstract
The invention discloses a fermentation production method of a grapefruit juice debitterizing enzyme and a using method thereof, and the main technical process comprises the following steps: extracting bitter substances from grapefruit; taking the bitter substances of the grapefruit as a sole carbon source for preparing a culture medium; inoculating aspergillus niger for fermentation and producingthe grapefruit juice debitterizing enzyme; extracting the grapefruit juice debitterizing enzyme; carrying out enzymatic hydrolysis on the bitter substances in grapefruit juice; and concentrating for preparation and obtaining the concentrated juice. The grapefruit juice debitterizing enzyme fermented by the invention comprises naringinase, limonin enzyme, nomilin enzyme and other enzyme systems, and can specifically decompose the bitter substances in the grapefruit juice, be used for debitterizing the grapefruit juice and be capable of obtaining the grapefruit juice which completely removes the bitterness. The method does not affect the nutrition and the flavor of a product, has a wide range of technical applications, and can not only be used for production of the grapefruit juice productswith different uses, but also be used for carrying out the debitterizing treatment on grapefruit peels and fruit residues.
Description
technical field [0001] The invention relates to a production and application technology of honey pomelo fruit juice degreasing enzyme, which mainly takes Aspergillus niger as the strain, adopts special medium and fermentation, and ferments to produce honey pomelo fruit juice degritting enzyme, and obtains the pomelo fruit juice degriting enzyme from the bacteria body and fermentation liquid The debittering enzyme is extracted and applied to the debittering of pomelo juice to prepare non-bitter pomelo juice. Its production technology belongs to the content of fermentation engineering and enzyme engineering, and its application technology belongs to the content of agricultural product storage and processing. Background technique [0002] Honey pomelo is an important economic fruit in my country. It is delicious and mellow, and is deeply loved by people. my country has a long history of honey pomelo planting, and many famous, excellent and special varieties have been cultivate...
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