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Method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme

A compound bio-enzyme and chicory root technology, which is applied in the field of food deep processing, can solve the problems of undiscovered patent publications, chicory roots are prone to mildew and insects, and limit the application of chicory roots, so as to ensure stability and color , good color and clarification stability, and the effect of improving the juice yield

Inactive Publication Date: 2012-10-03
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the hypertrophy of the chicory root, it takes a lot of space during storage, and the long-term storage of the chicory root is also very easy to mildew and insects, so the application of the chicory root is greatly limited.
[0005] Through searching, no patent publications related to this patent application have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing chicory root concentrated juice by using compound biological enzymes, the specific steps are as follows:

[0030] ⑴Blanching: After washing the selected fresh and complete chicory roots, remove the uneven parts on the surface, then use a centrifugal juicer to crush until the fleshy roots are sawdust, add 4 times the weight of chicory roots in purified water, Heat it to 95°C, and immediately blanch it for 10 minutes to protect its nutrients and color;

[0031] (2) Enzymolysis: After blanching, wait until the temperature of the blanching mixture drops below 50°C, use citric acid to adjust the pH value of the solution to 4.1, add a compound biological enzyme preparation composed of pectinase and cellulase to react, and the fruit The addition of gelatinase is 0.075% of the total weight of the blanching mixed solution, the addition of cellulase is 0.05% of the total weight of the blanching mixed solution, the temperature is controlled at 50 ° C, and th...

Embodiment 2

[0040] A method for preparing chicory root concentrated juice by using compound biological enzymes, the specific steps are as follows:

[0041] ⑴Selection, cleaning, cutting, crushing, and blanching: After washing the selected fresh and complete chicory roots, remove the uneven parts on the surface, and then use a centrifugal juicer to crush until the fleshy roots are sawdust. Add 6 Heat the purified water twice the weight of chicory roots to 100°C, and immediately blanch for 5 minutes to protect its nutrients and color;

[0042] (2) Enzymolysis: After blanching, wait until the temperature of the blanching mixture drops below 50°C, use citric acid to adjust the pH value of the solution to 3.9, add a compound biological enzyme preparation composed of pectinase and cellulase to react, and the fruit The addition of gelatinase is 0.11% of the total weight of the blanching mixed solution, the addition of cellulase is 0.045% of the total weight of the blanching mixed solution, the t...

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PUM

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Abstract

The invention relates to a method for preparing chicory seed and root concentrated juice by utilizing composite biological enzyme. The method specifically comprises the steps of cleaning, crushing and blanching chicory seeds and roots for 5-10 minutes, using the composite biological enzyme consisting of pectinase and cellulose to perform enzymolysis, performing rough filtration, low-temperature standing overnight, high-temperature sedimentation and refine filtration and then performing vacuum concentration to obtain the chicory seed and root concentrated juice, performing ultraviolet sterilization to the concentrated juice, and performing encapsulation and storage. The chicory seed and root concentrated juice prepared by the method serves as a highly processed product of the chicory seedsand roots, the problem of storage is solved on the basis that original natural ingredients of the chicory seeds and roots are retained, the storage life is prolonged, a new developing road is opened for comprehensive application of the chicory seeds and roots, and market prospect is wide.

Description

technical field [0001] The invention belongs to the technical field of food deep processing and relates to the processing of chicory roots, in particular to a method for preparing chicory root concentrated juice by using compound biological enzymes. Background technique [0002] Chicory, also known as chicory, is native to Europe and is a perennial herb widely used as fodder for livestock and poultry, vegetables and spices for humans. As a vegetable favored by foreigners, the aerial part of chicory often appears on their dining tables, while the fleshy root of the underground part is sliced ​​and dried as a substitute for coffee and a blend of some teas. [0003] At present, it has been determined that chicory root contains phenolic compounds, sugars, flavonoids, triterpenoids, sesquiterpene lactones, coumarins and other components, so it has the functions of clearing liver and gallbladder, strengthening stomach and eliminating food, and diuresis. Detumescence function. Ch...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L1/29A23L33/00
Inventor 张泽生吴瑕王超
Owner TIANJIN UNIV OF SCI & TECH