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Method for preparing Chinese flowering crabapple fruit juice by using pectinase

A technology of crabapple fruit and pectinase, applied in food science and other fields

Inactive Publication Date: 2013-03-20
新疆林科院园林绿化研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no relevant report on the research on the juice yield of high-acid crabapple fruit

Method used

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  • Method for preparing Chinese flowering crabapple fruit juice by using pectinase
  • Method for preparing Chinese flowering crabapple fruit juice by using pectinase
  • Method for preparing Chinese flowering crabapple fruit juice by using pectinase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] a. Selection and cleaning: select fully mature and plump high-quality crabapple fruit, rinse with running water, and wash away the soil, microorganisms and pesticides attached to the crabapple fruit;

[0028] b. Slicing and beating: Cut the washed crabapple into small pieces, beat the pulp with a masher, and mix well;

[0029] c. Pectin enzymatic hydrolysis: add 0.015% by weight pectinase to the beaten crabapple pulp for enzymatic hydrolysis, the enzymatic hydrolysis temperature is 35°C, the enzymatic hydrolysis time is 90min, and the pH is 3.5;

[0030] d. Separation of fruit juice: filter the enzymatically hydrolyzed juice with four layers of gauze, and separate the pomace to obtain the original crabapple juice, with a juice yield of 79.12%.

Embodiment 2

[0032] a. Selection and cleaning: select fully mature and plump high-quality crabapple fruit, rinse with running water, and wash away the soil, microorganisms and pesticides attached to the crabapple fruit;

[0033] b. Slicing and beating: Cut the washed crabapple into small pieces, beat the pulp with a masher, and mix well;

[0034] c. Pectin enzymatic hydrolysis: add 0.020% by weight pectinase to the beaten crabapple pulp for enzymolysis. The enzymolysis temperature is 40°C, the enzymolysis time is 150min, and the pH is 4.0;

[0035] d. Separation of fruit juice: filter the enzymatically hydrolyzed fruit with four layers of gauze and separate the pomace to obtain light yellow crabapple fruit juice, with a juice yield of 92.18%.

Embodiment 3

[0037] a. Selection and cleaning: select fully mature and plump high-quality crabapple fruit, rinse with running water, and wash away the soil, microorganisms and pesticides attached to the crabapple fruit;

[0038] b. Slicing and beating: Cut the washed crabapple into small pieces, beat the pulp with a masher, and mix well;

[0039] c. Pectin enzymatic hydrolysis: add 0.020% pectinase to the beaten crabapple pulp for enzymatic hydrolysis, the enzymatic hydrolysis temperature is 45°C, the enzymatic hydrolysis time is 120min, and the pH is 4.5;

[0040] d. Separation of fruit juice: filter the enzymatically hydrolyzed fruit juice with four layers of gauze, separate the pomace, and subpackage to obtain the light yellow crabapple fruit juice, with a juice yield of 91.20%.

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Abstract

The invention relates to a method for improving juice yield of Chinese flowering crabapple fruits by using pectinase. The method comprises the following steps: selecting completely mature and plump high-quality Chinese flowering crabapple fruits, cleaning, dicing, pulping, performing enzymolysis with the pectinase, separating pomace, and thus obtaining original Chinese flowering crabapple fruit juice. The juice yield can be improved by adopting the pectinase for enzymolysis of the Chinese flowering crabapple fruits, the juice yield of the Chinese flowering crabapple fruits can reach 92.18 percent, and the juice yield is improved by 18.26 percent compared with the blank experiment (73.92 percent) of the Chinese flowering crabapple fruits which are not treated by using the pectinase.

Description

technical field [0001] The invention relates to a method for improving the juice yield of crabapple fruit by pectinase. Background technique [0002] Begonia is the fruit of the genus Crabapple in the family Rosaceae. Begonia is a beautiful ornamental plant with strong tree nature, strong adaptability, waterlogging and salt tolerance, cold resistance and high yield. Research results have shown that crabapple fruit is rich in nutrients. The content of crude fiber in crabapple fruit is as high as 7.48%. Begonia fruit is also rich in trace elements beneficial to the human body, including calcium, phosphorus, zinc, iron, magnesium, copper, potassium, sodium, etc. At present, there are fewer processed products using crabapple as raw material, which restricts the cultivation and production of crabapple. Making juice from crabapple fruit can increase its utilization rate and increase the economic value of crabapple fruit. [0003] The cell wall and cell membrane of vegetables,...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/84
Inventor 张东亚刘凤兰虎海防王静安鹭孙丽
Owner 新疆林科院园林绿化研究所
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