High efficiency method for making fruit and vegetable juice by high static pressure in combination with bio-enzyme catalysis

A biological enzyme and high static pressure technology, applied in the field of food processing, can solve the problems of low juice yield, low production efficiency, high cost, etc., and achieve the effect of reducing the amount of enzyme, reducing production cost, and shortening the reaction time

Inactive Publication Date: 2011-08-10
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a high-efficiency vegetable juice production method with high static pressure combined with biological enzyme catalysis, through the activation effect of high static pressure on enzymes, the activity of biological enzymes can be improved, so as to improve the catalytic efficiency of biological enzymes, improve production efficiency and juice yield The purpose of this method not only solves the problems of low production efficiency, high cost and low juice yield caused by various factors affecting enzyme efficiency in the traditional bio-enzyme-catalyzed juice production process, but also provides a basis for the application of high static pressure technology in fruit and vegetable juice processing. Application provides a broader theoretical basis

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Example 1 Juice made from strawberry pulp

[0013] Strawberry juice with a juice yield of 87% was produced by high static pressure combined with pectinase treatment and pectinase treatment of strawberry pulp:

[0014] High static pressure combined with pectinase treatment: add pectinase into strawberry pulp, the amount of pectinase added is 0.3% of the mass of strawberry pulp, apply a pressure of 250-350MPa at 45°C, and treat for 40min.

[0015] Pectinase treatment: adding pectinase to the strawberry pulp in an amount of 0.6% of the mass of the strawberry pulp, and treating at 45°C for 100 minutes.

[0016] The test results show that the production of strawberry juice with a juice yield of 87%, the use of high static pressure combined with pectinase treatment reduces the amount of pectinase added by 50% and shortens the treatment time by 60 minutes compared with pectinase treatment.

Embodiment 2

[0017] Embodiment 2 Raspberry pulp juice

[0018] Raspberry juice with a juice yield of 84% was produced by high static pressure combined with pectinase treatment and pectinase treatment of raspberry pulp:

[0019] High static pressure combined with pectinase treatment: add pectinase into raspberry pulp, the amount of pectinase added is 0.5% of the mass of raspberry pulp, apply a pressure of 300MPa at 40°C, and treat for 60min.

[0020] Pectinase treatment: adding pectinase into the raspberry pulp in an amount of 0.5% of the mass of the raspberry pulp, and treating for 120-180min at 40°C.

[0021] The test results show that to produce raspberry juice with a juice yield of 84%, the processing time is shortened by 60-120 minutes by using high static pressure combined with pectinase treatment than by pectinase treatment.

Embodiment 3

[0022] Example 3 Carrot Pulp Juice

[0023] Production of carrot juice with high hydrostatic pressure combined with pectinase treatment and pectinase treatment of carrot pulp:

[0024] High static pressure combined with pectinase treatment: add pectinase to carrot pulp, the amount of pectinase added is 0.015% of the mass of carrot pulp, and apply a pressure of 350MPa at 40°C for 30min.

[0025] Pectinase treatment: adding pectinase into carrot pulp, the amount of pectinase added is 0.03% of the mass of carrot pulp, and treating at 40°C for 60-90min.

[0026] The test results show that the treatment with high static pressure combined with pectinase reduces the amount of pectinase added by 50% and shortens the treatment time by 30-60min compared with pectinase treatment.

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Abstract

The invention discloses a high efficiency method for making fruit and vegetable juice by high static pressure in combination with bio-enzyme catalysis, belonging to the technical field of food processing. The method comprises the steps of: adding pectase to fruit and vegetable pulp, applying a pressure of between 200 and 400MPa at a temperature of between 30 and 55 DEG C, and processing for 30 to 60 minutes to obtain the fruit and vegetable juice. The method of the invention, by means of the activation action of high static pressure on exogenous enzyme, improves the activity of pectase, raises the efficiency of hydrolyzing pectin and cellulose through bio-enzyme catalysis, reduces the viscosity of fruit pulp and reaches the purpose of improving juice yield; and compared with traditional processes, the method of the invention can reduce the use of exogenous bio-enzyme in a juice making process by over 40%, or shorten the bio-enzymolysis time by over 30% and has excellent social and economical benefits when being applied to actual production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a high-efficiency vegetable juice preparation method with high static pressure combined with biological enzyme catalysis. Background technique [0002] The traditional and most commonly used fruit and vegetable juice production method is the direct pressing method. This method is simple and low in cost. It is more suitable for some fruit and vegetable raw materials with high water content and low pectin content, and can achieve ideal results. It is difficult to squeeze the raw materials to extract juice and the juice yield is very low, the juice yield is only 20-40%. [0003] For raw materials with high endogenous pectin content such as strawberries, raspberries, and carrots, the method of making juice usually adopts biological enzyme catalysis to make juice. Instant pectinase (the general name of pectin methyl ester hydrolase, polymethylgalacturonase, polyga...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/84
Inventor 张燕胡小松王蓉蓉廖小军
Owner CHINA AGRI UNIV
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