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Method for debittering citrus juice

A technology for citrus and fruit juices, which is applied in the treatment field of removing bitterness from citrus fruit juices, and can solve problems such as not being able to meet the processing requirements of citrus fruit juices, reducing bitterness, juice taste, nutritional and health value reduction, etc.

Active Publication Date: 2012-08-15
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Relevant literatures at home and abroad have reported various debittering methods for citrus juices, such as adsorption, β-cyclodextrin embedding, adding bitterness inhibitors and enzymatic methods, but they all have insurmountable shortcomings and cannot meet the needs of citrus fruits. Juice Processing Requirements
For example: the adsorption medium used for adsorption and debitterness absorbs a large amount of nutrients and bioactive components while absorbing bitter components, thereby greatly reducing the taste, nutrition and health value of fruit juice; β-cyclodextrin embedding and bitterness suppression The debittering agent can only partially reduce the bitterness; the enzymatic debittering can maintain the good nutrition and biological activity of the fruit juice, but because the effective limonin debittering enzyme has not been isolated, only naringinase (can only remove the bitterness of naringin) Can't get rid of suffering effectively

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The original juice is obtained, and the limonin content is 182.92 μg / ml:

[0022] 1. Destroy the juice colloidal system:

[0023] Add 1000 U of pectinase to 100 ml honey pomelo juice, and incubate at 50°C for 1 h;

[0024] 2. Concentrate 2-3 times in vacuum, centrifuge at 3520 × g for 5 min at low speed, and take the supernatant;

[0025] 3. Cool the supernatant to 4°C and keep it for 24 hours;

[0026] 4. Centrifuge at a high speed of 12000 × g for 3 min, and take the supernatant;

[0027] The supernatant concentrated juice was taken for reconstitution, and the content of limonin after reconstitution was 105.59 μg / ml.

Embodiment 2

[0029] The original juice is obtained, and the limonin content is 182.92 μg / ml:

[0030] 1. Destroy the juice colloidal system:

[0031] Add 1000 U of cellulase to 100 ml pomelo juice, and incubate at 50°C for 1 h;

[0032] 2. Concentrate 2-3 times in vacuum, centrifuge at 5020 × g at low speed for 5 min, and take the supernatant;

[0033] 3. Cool the supernatant to 4°C and keep it for 48 hours;

[0034] 4. Centrifuge at a high speed of 15000 × g for 3 min, and take the supernatant;

[0035] The supernatant concentrated juice was taken for reconstitution, and the content of limonin after reconstitution was 130.06 μg / ml.

Embodiment 3

[0037] The original juice is obtained, and the limonin content is 182.92μg / ml:

[0038] 1. Destroy the juice colloidal system:

[0039] 100 ml honey pomelo juice, add phosphoric acid to adjust the pH of the juice to 2.0, and let it stand at 4°C for 1 h;

[0040] 2. Concentrate 2-3 times in vacuum, centrifuge at 3520 × g for 5 min at low speed, and take the supernatant;

[0041] 3. Cool the supernatant to 20°C and keep it for 72 hours;

[0042] 4. Centrifuge at a high speed of 15000 × g for 3 min, and take the supernatant;

[0043] The supernatant concentrated juice was taken for reconstitution, and the content of limonin after reconstitution was 132.06 μg / ml.

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PUM

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Abstract

The invention discloses a method for debittering citrus juice. The method comprises the following steps of: a) destroying a colloid system in the juice by a hydrolysis method or a pH value control method; and b) centrifugally separating bitter substances out under the low temperature condition, and thus obtaining the juice with low bitter substance content. According to the hydrolysis method, pectin or plant fibers in the juice is or are hydrolyzed by pectinase or cellulose. According to the pH value control method, the pH value of the juice is reduced by adding an acid solution. According tothe method, the colloid system of the juice is destroyed, and the bitter substances, in particular limonin type bitter substances, are separated from the juice by a low temperature centrifugal method, so that a debittering effect is achieved.

Description

technical field [0001] The invention relates to a treatment method for debittering fruit juice, in particular to a treatment method for removing bitterness in citrus fruit juice. Background technique [0002] Citrus fruits include lemons, oranges, grapefruits, tangerines, tangerines, etc., and are one of the most important subtropical fruits in the world. Juices of citrus fruits mainly contain two types of bitter substances, one is the derivatives of triterpenoids, limonin, and the representatives are limonin, nomilin, etc.; the other is Flavanone glycoside compounds, the representatives are naringin (naringin), neohesperidin, wolfberry glycoside, etc. The bitterness in the juice constitutes the characteristic flavor of citrus fruits. The phenomenon of "post-bitterness" will appear in the processing of citrus fruits. Limonoids mainly exist in the intact fresh pulp of citrus fruits in the form of non-bitter precursor substances, but once processed by juice making, heating,...

Claims

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Application Information

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IPC IPC(8): A23L2/70
Inventor 蔡慧农倪辉肖安风翁聪泽黄高凌杨远帆杜希萍李利君
Owner JIMEI UNIV
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