Processing method of concentrated jicama clear juice with good mouthfeel and stable color

Abstract

The invention relates to a processing method of a concentrated jicama clear juice with good mouthfeel and stable color. The method comprises the following steps: 1, preprocessing a raw material: 2, carrying out high temperature enzymatic hydrolysis: adding high temperature amylase, and carrying out 95DEG C enzymatic hydrolysis for 30min; 3, squeezing to obtain a juice; 4, pasteurizing: 5, adjusting the acidity; 6, carrying out enzymatic hydrolysis: adding glucoamylase, pectase, active carbon and bentonite to the acidity adjusted jicama clear juice, wherein 747ml of glucoamylase, 50ml of pectase, 3kg of active carbon and 1kg of bentonite are added to 1T of the raw material; 7, carrying out secondary pasteurization, and cooling the obtained liquid to 53DEG C; 8, filtering: filtering the cooled liquid by using a 0.45[mu]m filter twice; and 9, adjusting the acidity of the filtered liquid, concentrating the liquid, and carrying out cardboard filtration to obtain a finished product. Experiments of the processing method of the concentrated jicama clear juice prove that a common mode characterized by first adding VC and then protecting the color is not suitable for concentrated jicama clear juice, and no addition of the VC obviously reduces browning of the product in the processing process, so the color control of a final sample is very good, thereby the method is simple, and is suitable for industrial production.

Description

technical field [0001] The invention belongs to the field of fruit juices, in particular to a method for processing jicama concentrated clear juice with stable taste and color value. Background technique [0002] Cold potato is also known as Shage, jicama, soil melon, sweet potato, radish fruit, and ground radish. It is a cultivar that can form tubers in the leguminous genus Yicama. It is an annual or perennial twining herbaceous vine native to tropical America. In the south of my country, Sichuan, Chongqing, Lianghu, Guangdong, Guangxi, Taiwan and other places are more cultivated. [0003] The edible part of jicama is the hypertrophic root tuber, which is rich in starch. According to the measurement, every kilogram of root tuber contains 810-880 grams of water, 76-119 grams of carbohydrates, and some minerals and vitamins. Its meat is white, tender and crisp, sweet and juicy. It can be eaten raw or cooked, and can be processed into powder, which has the effect of cooling ...

AI Technical Summary

Problems solved by technology

At present, there is very little research on the eating method of jicama, and almost no one develops it. Now the eating method of jicama products is single and has little flavor