Method of preparing water chestnut juice through composite enzymolysis

A compound enzymatic hydrolysis and compound enzyme technology, which is applied in the field of compound enzymatic hydrolysis to prepare horseshoe juice, can solve the problems of low horseshoe juice yield and product instability, and achieve the effect of improving the juice yield

Active Publication Date: 2016-09-21
上海日远饮品有限公司 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] According to the search, there are few studies on the existing horseshoe processed products, including fruit juice and corresponding brewing products, mainly because the horseshoe is rich in a large amount of starch substances, the juice yield of the horseshoe is low, the product is unstable and other factors limit the subsequent deep processing of the horseshoe applied research

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  • Method of preparing water chestnut juice through composite enzymolysis
  • Method of preparing water chestnut juice through composite enzymolysis

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Experimental program
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Effect test

Embodiment 1

[0035] A process research method of compound enzymolysis water chestnut juice, the steps are as follows:

[0036] (1) Wash 1 kg of horseshoe, cook for 15-20 minutes, soften, crush, add water according to the weight ratio of horseshoe and water 1:2 to make slurry.

[0037] (2) The first enzymatic hydrolysis: add water to adjust the concentration of the slurry, so that the ratio of the weight of the horseshoe to water is 1:2, and then use food-grade citric acid or dilute hydrochloric acid to adjust the pH value to make the pH 4.0-5.0, and then Add compound enzyme I, enzymolysis time is 30-45min, enzymolysis temperature is 35-40°C, temperature can be adjusted by water bath heater, enzymolysis is carried out under slow stirring state, and enzymolysis solution is obtained.

[0038] Wherein, compound enzyme I is composed of cellulase, pectinase, amylase, and glucoamylase, wherein the enzyme activity ratio is 2.5:2.5:1.5:1 respectively, and the enzyme amount of cellulase is 25000U / kg...

Embodiment 2

[0044] A method for compound enzymatic hydrolysis of water chestnut juice, the steps are as follows:

[0045] (1) Wash 2kg of horseshoe, cook for 30 minutes, soften, crush, add water according to the weight ratio of horseshoe and water 1:2 to make slurry.

[0046] (2) The first enzymatic hydrolysis: add water to adjust the concentration of the slurry, so that the ratio of horseshoe raw materials and water is 1:2, adjust the pH value to 4.0, add compound enzyme I, enzymolysis time 60min, enzymolysis temperature 30°C; compound Enzyme I is composed of cellulase, pectinase, amylase and glucoamylase with an enzyme activity ratio of 4.5:5.5:2:3.5, and the amount of amylase added is 8000U / kg (horseshoe raw material).

[0047] (3) The second enzymolysis: add water to adjust the concentration of the first enzymolysis solution, so that the ratio of the water chestnut raw material to the enzymolysis solution obtained after the first enzymolysis is 1:4, and adjust the pH so that the pH va...

Embodiment 3

[0051] A method for compound enzymatic hydrolysis of water chestnut juice, the steps are as follows:

[0052] (1) Wash the horseshoe, cook for 30 minutes, soften, crush, and add water to make a slurry.

[0053] (2) The first enzymatic hydrolysis: add water to adjust the concentration of the slurry, so that the ratio of horseshoe raw materials and water is 1:2, adjust the pH value to 6.0, add compound enzyme I, enzymolysis time 30min, enzymolysis temperature 40°C; compound Enzyme I is composed of cellulase, pectinase, amylase and glucoamylase with an enzyme activity ratio of 5.5:4.5:4:2.5. The amount of enzyme added is 8000-48000U / kg (horseshoe raw material), the amount of amylase added is 8000-48000U / kg (horseshoe raw material), and the amount of glucoamylase added is 8000-48000U / kg (horseshoe raw material).

[0054] (3) The second enzymolysis: add water to adjust the concentration of the first enzymolysis solution, so that the ratio of the water chestnut raw material to the ...

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Abstract

The invention discloses a method of preparing water chestnut juice through composite enzymolysis and belongs to the field of food technology and bioengineering. The method includes: pulping water chestnut; adopting a twice-enzymolysis mode. A composite enzyme preparation composed of cellulase, pectinase, amylase, glucoamylase and protease is used to decompose water chestnut tissue, synergistic effect of a composite enzyme is brought into full play, soluble micromolecular substances in the water chestnut tissue are released to greatest extent, and juicing rate and nutritional substance content of the water chestnut juice are increased.

Description

technical field [0001] The invention relates to a method for preparing horseshoe juice by compound enzymolysis, belonging to the fields of food technology and bioengineering. Background technique [0002] Chinese water chestnut (Chines water chestnut), scientific name Eleochaurus toberosa, is the underground corm of Cyperaceae Eleocharus, the fruit is rich in carbohydrates, polysaccharides, various vitamins, carotene, fat, protein, trace elements, flavonoids and Nutrients such as polyphenols. Studies have shown that horseshoe has many physiological functions such as blood lipid regulation, immune regulation, antibacterial and anti-oxidation, etc. It has good medicinal value and is an excellent health food. [0003] In the process of preparing water chestnut juice, since water chestnut is rich in starch substances, and the traditional juice extraction rate is low, the direct pressing method is not suitable for extracting water chestnut juice. There is also an enzymatic hydr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84
CPCA23L2/02A23L2/84A23V2002/00A23V2200/14
Inventor 康超罗杨合李燕伍淑捷帅良段振华宋慕波谢微
Owner 上海日远饮品有限公司
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