Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Pineapple extract solution, preparation method thereof and pineapple drink containing extract solution

A technology of extracting liquid and pineapple, which is applied in the field of food processing, can solve the problems of incomplete enzymatic hydrolysis, etc., and achieve the effect of facilitating digestion and absorption, rich nutrition, and mellow taste

Inactive Publication Date: 2012-09-19
张松波
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process adopts a one-time enzymatic hydrolysis technology, and the enzymatic hydrolysis is not complete enough, resulting in a slight improvement in the color, appearance and taste of the concentrated pineapple juice compared with the previous method, but there are still shortcomings

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1 (pineapple extract)

[0021] 1. Peel and slice 50kg pineapple, put it in the refrigerator (-4°C) and freeze for 1.5 hours, take out the frozen pineapple slices, put them into a beater together with 200kg of water for beating, heat to 90°C, and keep warm for 10 minutes , to obtain pineapple pulp.

[0022] 2. When the above pineapple pulp is cooled to 40°C, keep it warm, adjust the pH value to 3.5 with 4% (w / w) tartaric acid, add 250 IU (specific activity) cellulase per kg pineapple 10,000 international units (specific activity) of cellulase, stir well, and hydrolyze for 60 minutes to obtain mixed solution A.

[0023] 3. Use 18g / mol sodium hydroxide to adjust the pH value of the mixture A to 7.3, and add 2.5 million international units (specific activity) of trypsin at a rate of 50,000 international units (specific activity) of trypsin per kg of pineapple , after stirring evenly, enzymolyze at 40°C for 70 minutes, heat up to 100°C after enzymolysis, keep wa...

Embodiment 2

[0026] Embodiment 2 (pineapple extract)

[0027] 1. Peel and slice 50kg pineapple, put it in the refrigerator (-3°C) and freeze for 2.5 hours, take out the frozen pineapple slices, put them into a beater together with 100kg of water for beating, heat to 100°C, and keep warm for 15 minutes , to obtain pineapple pulp.

[0028] 2. When the above-mentioned pineapple pulp is cooled to 50°C, keep it warm, adjust the pH value to 4.5 with 4% (w / w) citric acid, and then add cellulase at a ratio of 100,000 international units (specific activity) per kg of pineapple 5 million international units (specific activity) of cellulase, stir well, and hydrolyze for 90 minutes to obtain mixed solution A.

[0029] 3. Use 18g / mol sodium hydroxide to adjust the pH value of the mixture A to 7.7, and add 10 million international units (specific activity) of trypsin according to the ratio of 200,000 international units (specific activity) of trypsin per kg of pineapple pulp Enzyme, stir well, enzymol...

Embodiment 3

[0032] Embodiment 3 (pineapple extract)

[0033] 1. Take 50kg of pineapple, peel and slice it, put it in the refrigerator (-2°C) and freeze for 2 hours, take out the frozen pineapple slices, put them into a beater together with 250kg of water for beating, heat to 100°C, and keep warm for 10 minutes , to obtain pineapple pulp.

[0034] 2. When the above-mentioned pineapple pulp is cooled to 45°C, keep it warm, adjust the pH value to 4.0 with 4% (w / w) citric acid, and then add cellulase at a rate of 300,000 international units (specific activity) per kg of pineapple 15 million international units (specific activity) of cellulase, stir well, and hydrolyze for 90 minutes to obtain mixed solution A.

[0035] 3. Use 18g / mol sodium hydroxide to adjust the pH value of the mixture A to 7.5, and add 20 million international units (specific activity) of trypsin according to the ratio of 400,000 international units (specific activity) trypsin per kg pineapple pulp Enzyme, stir evenly, e...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a pineapple extract solution and a preparation method thereof. The method comprises the following steps of: 1) freezing a pineapple, adding water, pulping and then heating to the temperature of 90-100 DEG C to obtain pineapple pulp; 2) cooling the pineapple pulp, performing acid adjustment, and performing first enzymolysis; 3) performing second enzymolysis after alkali adjustment, and performing high-temperature enzyme killing; 4) performing the acid adjustment again, then performing solid-liquid separation, and collecting supernatant fluid; and 5) performing centrifugal separation and filtration on the supernatant fluid, and concentrating and distilling filtrate to obtain the pineapple extract solution. The method adopts a double-enzyme enzymolysis technology, so that macromolecular sugar and proteins in the pineapple can be fully hydrolyzed into micromolecular nutrient substances so as to be conductive to absorption by a human body. The invention further discloses a pineapple drink containing the pineapple extract solution, and the pineapple drink has the advantages of mellow taste, transparent color and luster and abundant nutrition.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a pineapple extract, a preparation method thereof and a pineapple drink containing the extract. Background technique [0002] Pineapple, formerly known as pineapple, abounds in my country's Fujian, Guangdong, Guangxi, Hainan and Taiwan. The pineapple fruit is relatively large, cylindrical, with light yellow flesh, sweet and sour taste, juicy, and has a unique fruity aroma. Pineapple is of good quality and rich in nutrition. Its pulp contains a lot of fructose, glucose, vitamins A, B, C, phosphorus, citric acid and protease. Pineapple is a seasonal fruit and has a short storage time, while pineapple products are not limited by time and space and can be stored for a long time. Therefore, pineapple products including pineapple drinks are quite popular in the market. Publication number is the natural pineapple juice beverage described in the patent of invention of CN101467751A, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/84
Inventor 张松波
Owner 张松波
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com