Method for preparing clear lotus root juice through composite enzymatic hydrolysis process

Abstract

The invention discloses a method for preparing clear lotus root juice through a composite enzymatic hydrolysis process. The method takes fresh lotus roots as raw materials and comprises the following steps: preprocessing the raw materials, blanching, pulping, performing paste-forming, performing composite enzymatic hydrolysis, coarsely filtering, performing centrifugal separation, blending, and sterilizing. The finally obtained clear lotus root juice is fresh in taste and moderate in sweetness, does not have the astringent taste, has light milk aroma, and is excellent in mouth feel after refrigeration and relatively good in storage stability; the method is simple and reliable, is good in stability, and is of far-reaching significance in development of the fruit and vegetable juice beverage industry and deep development and utilization of resources.

Description

technical field

[0001] The invention belongs to the field of fruit and vegetable processing and biotechnology, and in particular relates to a process for preparing clarified lotus root juice by using a compound enzyme enzymolysis method. Background technique

[0002] lotus root ( Nuhmbo nucifera Gaertn ), is a perennial aquatic plant, also known as lotus, lotus root, water bloom, Shuizhi, Shuiyun, Shuidan, etc. It belongs to the water lily family and was originally planted in the southern part of the Asian continent. In China, lotus root has a long history of cultivation, about 3,000 years ago, with a large cultivation area and output, and is an important aquatic vegetable. In recent years, the lotus root planting industry has developed rapidly and has become an important means to adjust the rural industrial structure and increase the economic income of farmers in some areas. Lotus root is rich in nutrients, rich in protein, amino acid, dietary fiber, carbohydrates, V C ,...