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Manufacturing method of clear grape juice beverage

A production method and grape juice technology, applied in the field of food processing, can solve the problems affecting the production cost of fruit juice, such as pectinase application field and high price of pectinase, so as to improve the economic added value of grapes, retain nutrients, and reduce production processes Effect

Inactive Publication Date: 2014-01-01
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the price of pectinase is high, which affects the produ

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0028] Example 1

[0029] A preparation method of a clarified grape juice beverage, the preparation steps are as follows: selecting grapes that are not rotten, washing, threshing, and de-stemming; using a beater to make grape pulp, and filtering through four layers of ordinary gauze; according to the ratio of 0.015g / L Add pectinase, add pectinase accelerator at a ratio of 3%, enzymolysis for 2 hours at pH 5 and temperature of 50 °C, then heat to 95 °C to kill the enzyme, and filter again to obtain grape juice;

[0030] Wherein, the preparation method of pectinase accelerator is:

[0031] (1) Dissolve 0.1 mmol genistein in 10 mL of ethanol, and place 1.5 mL of 80% hydrazine hydrate in a round-bottomed flask with a reflux device, heat in an oil bath, and reflux at 85 °C for 2 h and cool to room temperature;

[0032] (2) After cooling the product, add hydrochloric acid to adjust the pH of the solution to 4.5, resulting in precipitation;

[0033] (3) Recrystallize with a mixed ...

Example Embodiment

[0035] Example 2

[0036] A preparation method of a clarified grape juice beverage, the preparation steps are as follows: selecting grapes that are not rotten, washing, threshing, and destemming; using a beating machine to make grape pulp, filtering through a 100-mesh screen; adding 0.015 per liter of grape juice g pectinase add pectinase, add pectinase accelerator to 3% of pectinase by mass percentage, enzymolysis for 4 hours at pH=3, temperature is 48 ℃, then heat to 100 ℃ to kill the enzyme, Filter again with a 110-mesh filter to get grape juice;

[0037] Wherein, the preparation method of pectinase accelerator is:

[0038] (1) Dissolve 0.1 mmol genistein in 10 mL of ethanol, and place 1.5 mL of 80% hydrazine hydrate in a round-bottomed flask with a reflux device, heat in an oil bath, and reflux at 85 °C for 2 h and cool to room temperature;

[0039] (2) After cooling the product, add hydrochloric acid to adjust the pH of the solution to 4, resulting in precipitation; ...

Example Embodiment

[0042] Example 3

[0043] A preparation method of a clarified grape juice beverage, the preparation steps are as follows: selecting grapes that are not rotten, washing, threshing, and destemming; using a beating machine to make grape pulp, filtering through a 100-mesh screen; adding 0.025 per liter of grape juice g pectinase Add pectinase, add pectinase accelerator at a mass percentage of 3.5% of pectinase, enzymolysis for 3 hours at pH=4 and temperature of 49 °C, and then heat to 100 °C to kill the enzyme, Filter again with a 110-mesh filter to get grape juice;

[0044] Wherein, the preparation method of pectinase accelerator is:

[0045] (1) Dissolve 0.1 mmol genistein in 10 mL of ethanol, and place 1.5 mL of 80% hydrazine hydrate in a round-bottomed flask with a reflux device, heat in an oil bath, and reflux at 85 °C for 2 h and cool to room temperature;

[0046] (2) After cooling the product, add hydrochloric acid to adjust the pH of the solution to 5, resulting in prec...

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Abstract

The invention belongs to the field of food processing, and relates to a manufacturing method of a clear grape juice beverage, which comprises the following steps: cleaning grapes, threshing, and removing peduncles; preparing grape grains into a grape pulp, and filtering; and adding pectinase and a pectinase accelerator, carrying out enzymolysis, deactivating the enzyme, and filtering to obtain the grape juice. The pectinase accelerator is (2,4,6-trihydroxyphenyl)-4-(4-hydroxyphenyl)pyrazole, and is prepared by the following steps: dissolving genistein in ethanol, heating in an oil bath together with hydrazine hydrate, reacting under reflux, and cooling to room temperature; regulating the pH of the cooled product to generate a precipitate; and recrystallizing the precipitate, and drying to obtain the product. The method reserves the nutritional ingredients and unique mouthfeel of the grapes, improves the clear effect, lowers the pectinase consumption, reduces the production procedure, lowers the production cost, improves the quality of the product, and prolongs the shelf life of the product.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a preparation method of clarified grape juice beverage. Background technique [0002] Grapes contain resveratrol, anthocyanins, polyphenols and other components, which have various physiological functions and health care effects. Grape juice is a very popular health drink at home and abroad in recent years. It is not only delicious and nutritious, but also because of its polyphenolic compounds, flavonoids, resveratrol, tannins, SOD and other physiologically active substances. Become a health drink that is getting more and more attention. my country is not only an important production base and exporter of grape juice, but also has a growing grape beverage market. With the increasing living standards of the people in our country, the demand for fruit juice and juice drinks will further increase, so the market potential of grape juice is huge. [0003] However, during the productio...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/04A23L2/52A23L2/84A23V2002/00A23V2200/20A23V2300/50A23V2300/10
Inventor 周泉城朱海亮张程程宗帅郭芮耿杰
Owner SHANDONG UNIV OF TECH
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