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A process for preparing clarified lotus root juice by compound enzymolysis

A technology of compound enzymolysis and process method, which is applied in the field of preparing clarified lotus root juice by compound enzyme enzymolysis method, can solve the problems of low additional output value and few intensively processed products, and achieve the effect of reliable method, clear color and easy control

Inactive Publication Date: 2016-05-18
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In traditional Chinese eating habits, lotus root is generally eaten fresh, or simple home cooking, with fewer intensively processed products and low added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] Now take the laboratory implementation as an example, and the non-limiting examples are described as follows:

[0024] Wash fresh lotus root raw materials, peel and cut into pieces (thickness 0.5-1.0cm). Take 900g of pretreated raw materials and add them into the solution with color-protecting agent (0.08% citric acid + 0.02% sodium erythorbate) according to the ratio of material to liquid 1:4-9, scald in boiling water for 100-160s, and then cool down rapidly , beaten, and gelatinized in a 62-71°C water bath for 15-20min. According to the enzymolysis conditions, add 12.6585g of sodium citrate to adjust the pH of the solution, set it in a 30-55°C water bath as the enzymolysis reaction temperature, then add 30-70U / g of α-amylase, keep the temperature at 30-55°C, and enzymolysis time 70-110min; on this basis, add 20-50 U / g combined enzyme (composed of protease, cellulase, xylanase, pectinase, β-glucanase in a mass ratio of 5:3:2 : 2:1 ratio), keep the temperature at 45-7...

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Abstract

The invention discloses a method for preparing clarified lotus root juice by compound enzymolysis. The method uses fresh lotus root as a raw material, and the preparation of clarified lotus root juice by enzymolysis includes the following raw material pretreatment, blanching, beating, gelatinization, compound enzymolysis, Coarse filtration, centrifugal separation, blending, sterilization and other steps, the final product obtained has a refreshing taste, suitable sweetness, no astringency, an aroma of evaporated milk, good taste in refrigeration, and good storage stability. The invention has simple process, reliable method and good stability, and has far-reaching significance for the development of the fruit and vegetable juice beverage industry and the 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 ( Nuhmbonucifera 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 , ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/84A23L2/38
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/30A23V2200/08
Inventor 丁之恩孙雨薇张继刚任琪徐浩陆小雨丁昱金惠敏
Owner ANHUI AGRICULTURAL UNIVERSITY
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