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Method for preparing concentrated red beet juice by using multi-enzyme preparation

A compound enzyme preparation, the technology of red beet is applied in the directions of application, food ingredients as taste improvers, food ingredients as odor improvers, etc. Effect

Inactive Publication Date: 2016-05-04
ANHUI DANGSHAN HAISHENG FRUIT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After preserving the original nutritional content of red beets, the problem of intolerance to storage is solved

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A method for preparing concentrated red beet juice using a compound enzyme preparation, comprising the following steps:

[0029] (1) Transport the cleaned red beet to the crusher, and spray it with high-pressure pure water at the same time; add water according to the mass ratio of 1:2 to crush it to less than 6mm, and add 0.1% Vc aqueous solution accounting for the weight of red beet at the same time (The mass ratio of Vc to water is 1:10) to obtain red beet pulp;

[0030] (2) Heat the red beet pulp to 85°C, add it to the pulp tank and store it for 90 minutes;

[0031] (3) After storage, cool down the red beet pulp to 50°C and squeeze the juice to obtain turbid juice;

[0032] (4) Pre-pasteurization: the turbid juice is sterilized at 100-120°C for 120s, then cooled to 55°C, and put into the enzymatic hydrolysis tank;

[0033] (5) Enzymolysis: Add 0.1% citric acid-sodium citrate buffer solution with a pH value of 4.0 to the enzymolysis tank according to the amount of t...

Embodiment 2

[0039] A method for preparing concentrated red beet juice using a compound enzyme preparation, comprising the following steps:

[0040] (1) Transport the cleaned red beet to the crusher, and spray it with high-pressure pure water at the same time; add water at a mass ratio of 1:3 to crush it to less than 6mm, and add 0.3% Vc aqueous solution accounting for the weight of red beet at the same time (The mass ratio of Vc to water is 1:10), to obtain red beet pulp;

[0041] (2) Heat the red beet pulp to 90°C, add it to the pulp tank and keep it warm for 65 minutes;

[0042] (3) After storage, cool down the red beet pulp to 60°C and squeeze the juice to obtain turbid juice;

[0043] (4) Pre-pasteurization: the turbid juice is sterilized at 100-120°C for 100s, then cooled to 52°C, and put into the enzymatic hydrolysis tank;

[0044] (5) Enzymolysis: add 0.2% citric acid-sodium citrate buffer solution with a pH value of 4.5 to the enzymolysis tank according to the amount of turbid j...

Embodiment 3

[0049] A method for preparing concentrated red beet juice using a compound enzyme preparation, comprising the following steps:

[0050] (1) Transport the cleaned red beet to the crusher, and spray it with high-pressure pure water at the same time; add water according to the mass ratio of 1:0.5 and crush it to less than 6mm, and add 0.2% Vc aqueous solution accounting for the weight of red beet at the same time (The mass ratio of Vc to water is 1:10), to obtain red beet pulp;

[0051] (2) Heat the red beet pulp to 95°C, add it to the pulp tank and keep it warm for 20 minutes;

[0052] (3) After storage, cool down the red beet pulp to 55°C and squeeze the juice to obtain turbid juice;

[0053] (4) Pre-pasteurization: the turbid juice is sterilized at 100-120°C for 80s, then cooled to 50°C, and put into the enzymatic hydrolysis tank;

[0054] (5) Enzymolysis: Add 0.3% citric acid-sodium citrate buffer solution with a pH value of 5.0 to the enzymolysis tank according to the amou...

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Abstract

The invention relates to the technical field of processing fruit and vegetable paste, in particular to a method for preparing concentrated red beet juice by using a multi-enzyme preparation. The method is prepared through the following steps of: firstly, breaking red beets, heating the broken red beets, storing the heated red beets, squeezing juice from the stored red beets, performing first Pasteur sterilization, adding the multi-enzyme preparation for enzymolysis, then performing ultrafiltration and concentration, performing filtration, performing secondary Pasteur sterilization, and performing sterile filling. According to the method disclosed by the invention, through the synergistic reaction of the steps, the nutrient components of the red beets can be reserved to the maximum extent, and the concentrated red beet juice is high in nutrient value; after being diluted, the concentrated red beet juice has the taste and the fragrance of the red beets, is good in mouth feel, convenient to eat, and long in storage time, and provides raw materials for preparing powdery red beet pigment.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable pulp processing, in particular to a method for preparing concentrated red beet juice using a compound enzyme preparation. Background technique [0002] Red beet is a variety of beet, which is a variant of the Chenopodiaceae beet genus. Because the roots and leaves are purple, it is also called flame vegetable and seaweed head. The leaves of red beet are small, the fleshy root is generally spherical, the skin is smooth, and the flesh is dark red. [0003] The sugar contained in the red beet root is easy for the human body to digest and absorb, the fiber can promote gastrointestinal motility, and vitamin U can treat gastric ulcers. The content of magnesium in red beet is relatively high, which can regulate the tension of human blood vessels and prevent the formation of thrombus, which is effective in preventing and treating high blood pressure. Red beet contains more iodine, which can ...

Claims

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Application Information

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IPC IPC(8): A23L2/08A23L2/84A23L33/00
CPCA23L2/087A23L2/84A23V2002/00A23V2200/04A23V2200/14A23V2200/15A23V2250/032A23V2250/1842A23V2250/214A23V2250/2132
Inventor 怡文辉苏永全赵香娟刘肖肖
Owner ANHUI DANGSHAN HAISHENG FRUIT
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