Flavoring pineapple juice extract liquid and application thereof

A technology for extracting liquid and pineapple juice, which is applied in the field of flavoring pineapple juice extracting liquid, can solve the problems of low juice yield and affect the taste of flavoring pineapple juice extracting liquid, achieve less loss of active ingredients, increase juice yield and soluble solids The effect of content and viscosity reduction

Inactive Publication Date: 2013-08-14
TIANNING FLAVOR JIANGSU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the juice yield is not high, which affects ...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Pick a ripe pineapple, peel it, cut it into small pieces, squeeze the juice, and filter it centrifugally to obtain the filtrate and pineapple residue. Add water with 4 times the mass of pineapple residue to the pineapple residue and stir evenly, adjust the temperature of the mixture to 45° C. in a heating and stirring reflux device, and adjust the pH to 4.3 with citric acid. Then add 0.1% pectinase and cellulase for enzymolysis, wherein the ratio of pectinase and cellulase is 3:1, and the enzymolysis time is 90 minutes. After enzymatic hydrolysis, heat up to 85°C, treat for 15 seconds to inactivate the enzyme, then lower the temperature to room temperature and perform centrifugal filtration to obtain a filtrate, and mix the two filtrates. The impurity and solvent in the filtrate are removed by membrane separation technology, and the flavored pineapple juice extract is obtained, with a density of 1.010g / cm 3 , The flavored pineapple juice extract has a strong aroma,...

Embodiment 2

[0021] Pick a ripe pineapple, peel it, cut it into small pieces, squeeze the juice, and then centrifugally filter it to obtain the filtrate and pineapple residue. Add water with 3 times the mass of pineapple residue to the pineapple residue and stir evenly, adjust the temperature of the mixture to 55° C. in a heating and stirring reflux device, and adjust the pH to 3.7 with citric acid. Then add 0.12% pectinase and cellulase for enzymolysis, wherein the ratio of pectinase and cellulase is 3:2, and the enzymolysis time is 70 minutes. After enzymatic hydrolysis, heat up to 85°C, treat for 15 seconds to inactivate the enzyme, then lower the temperature to room temperature and perform centrifugal filtration to obtain a filtrate, and mix the two filtrates. The impurity and solvent in the filtrate are removed by membrane separation technology, and the flavored pineapple juice extract is obtained, with a density of 1.100g / cm 3 , The flavored pineapple juice extract has a strong arom...

Embodiment 3

[0024]Pick a ripe pineapple, peel it, cut it into small pieces, squeeze the juice, and then centrifugally filter it to obtain the filtrate and pineapple residue. Add water with 5 times the mass of pineapple residue into the pineapple residue and stir evenly, adjust the temperature of the mixture to 50° C. in a heating and stirring reflux device, and adjust the pH to 4.0 with citric acid. Then add 0.15% pectinase and cellulase for enzymolysis, wherein the ratio of pectinase and cellulase is 3:2, and the enzymolysis time is 60 minutes. After enzymatic hydrolysis, heat up to 88°C, treat for 10 seconds to inactivate the enzyme, then lower the temperature to room temperature and perform centrifugal filtration to obtain a filtrate, and mix the two filtrates. The impurity and solvent in the filtrate are removed by membrane separation technology, and the flavored pineapple juice extract is obtained, with a density of 1.070g / cm 3 , The flavored pineapple juice extract has a strong aro...

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Abstract

The invention discloses flavoring pineapple juice extract liquid and application of the flavoring pineapple juice extract liquid on the aspect of edible essence. The flavoring pineapple juice extract liquid is prepared by taking pineapple residues as raw materials and enzymatically hydrolyzing; and in the enzymatic hydrolysis process, pectinase and cellulase with the mass ratio of 3 to 1-2 are adopted, the enzymatic hydrolysis temperature is 45-55 DEG C, the pH value for enzymatic hydrolysis is 3.7-4.3, and the enzymatic hydrolysis time is 1-1.5 hours. The flavoring pineapple juice extract liquid is high in juice yield, rich in fragrance, coordinated and rich in mouth feel, keeps the realistic flavor of a natural pineapple to the greater extent, avoids the loss of fragrance and nutrient substances caused by heating treatment, and has a remarkable effect on the aspects of the edible essence and the mouth feel.

Description

technical field [0001] The invention relates to a flavored pineapple juice extract, in particular to a flavored pineapple juice extract prepared by enzymatic hydrolysis with pectinase and cellulase. Background technique [0002] Pineapple, also known as pineapple, is a famous tropical and subtropical fruit with thin and juicy skin, sweet and crisp flesh, rich in sugar, protein, various cellulose and minerals, and has a unique fruit flavor. It can be eaten fresh or processed into canned pineapple in syrup, pineapple juice, etc. However, it is easy to cause partial loss of aroma and mouthfeel during the heating process, so it is necessary to add pineapple essence. Pineapple flavor is one of the most widely used fruit flavors. It can be used in food alone or compounded with other food flavors in beverages, baked goods, ice cream, candies, etc. Due to the complex aroma components of pineapple, it is difficult to achieve the realistic aroma and taste of natural pineapple by...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/235A23L27/10A23L27/29
CPCA23L2/382A23L2/04A23L27/10A23L27/29
Inventor 张翠翠张贡博张树林周春飞易封萍何静梅
Owner TIANNING FLAVOR JIANGSU
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