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Method for preparing turbid lotus root juice beverage through composite enzymatic hydrolysis process

A compound enzymatic method and turbidity technology, which is applied to the functions of food ingredients, multi-step food processing, food science, etc., can solve the problem of affecting product color and product commodity value, failing to produce high-quality turbid juice and aroma of lotus root products To avoid deterioration and other problems, to achieve the effect of rich nutrition and flavor, scientific and reasonable production process, and obvious flavor

Inactive Publication Date: 2014-02-26
ANHUI AGRICULTURAL UNIVERSITY
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AI Technical Summary

Problems solved by technology

[0004] The turbid juice made of lotus root fiber is very easy to precipitate due to its small particle size and high density; in addition, if the production process of ordinary turbid juice is used to make lotus root turbid juice, it will cause serious discoloration of fresh lotus root juice (the product turns reddish brown, affecting the color of the product and product commodity value), in addition, it will also lead to the deterioration of the aroma of lotus root products
Thereby there are above many difficult problems, make fresh lotus root fail to produce the high-quality turbid juice product that meets commercial requirements always

Method used

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Embodiment Construction

[0024] Taking the laboratory implementation as an example, the non-limiting implementation cases are described as follows:

[0025] Choose fresh lotus root with no peculiar smell, no pests, fresh, tender, white and crisp. After cleaning, trimming and peeling, rinse until the surface has no rust color. Cut the stem of lotus root into thin slices with a thickness of about 0.5-1.0cm. Take 200g of lotus root slices on the In 800-1200mL boiled aqueous solution of compound color-protecting agent with a mass fraction of 0.2-0.5% food-grade ascorbic acid (2-5.0g) and a mass fraction of 0.1-0.5% food-grade citric acid (1.0-5.0g), Blanch for 8-15 minutes to completely gelatinize the internal starch, beat the gelatinized lotus root slices together with the color protector with a beater, filter with six layers of gauze, and adjust the pH of the filtered lotus root pulp with 3.79g food-grade NaH2PO4 4.7-6.9, stir until NaH2PO4 is completely dissolved, then add 30-60U / g of mesophilic fungal...

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Abstract

The invention discloses a method for preparing a turbid lotus root juice beverage through a composite enzymatic hydrolysis process. The method takes fresh lotus roots as raw materials and comprises the following steps: selecting the materials, washing, cutting to remove lotus root nodes, peeling, flushing, slicing, blanching, pulping, coarsely filtering, performing composite enzymatic hydrolysis, centrifuging, blending, filling, and sterilizing. The lotus root juice beverage produced by the method is rich in lotus root flavor, mellow in mouth feel, free of pigments and preservatives, low in nutritional ingredient damage rate, safe, sanitary, and suitable for people of all ages; the method is scientific, reasonable, simple and convenient, and is low in cost.

Description

technical field [0001] The invention relates to a method for preparing lotus root turbid juice beverage by a compound enzyme method, and belongs to the fields of fruit and vegetable food processing and biotechnology. Background technique [0002] Lotus root is a perennial aquatic plant of Nymphaeaceae. my country is rich in lotus root resources, mainly distributed in Hubei, Hunan, Jiangsu, Henan, Shandong, Anhui, Guangdong, Zhejiang and other provinces. In recent years, lotus root planting has become an important measure to adjust the rural industrial structure in some provinces, and the lotus root planting industry has developed rapidly. According to the measurement, lotus root contains nutrients such as starch, protein, aspartic amino acid, sugar, vitamin C and oxidase. 100g lotus root contains 77.9g of water, 1.0g of protein, 0.1g of fat, 19.8g of carbohydrate, and 84 kcal of heat , crude fiber 0.5 g, ash content 0.7 g, calcium 19 mg, phosphorus 51 mg, iron 0.5 mg, caro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/84
CPCA23L2/02A23L2/04A23L2/70A23L2/84A23V2002/00A23V2200/30A23V2300/38
Inventor 丁之恩张继刚魏芬孙雨薇徐浩陆小雨丁昱
Owner ANHUI AGRICULTURAL UNIVERSITY
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