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Method for preparing original-taste sagittaria sagittifolia linm juice through double enzymolysis

A double enzymatic hydrolysis and original flavor technology, applied in the field of food processing, can solve the problems of starch precipitation, arrowroot browning, and easy layering, etc., and achieve the effect of soft taste, flavor and nutritional components, and reliable method

Inactive Publication Date: 2016-10-12
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no pure original sagittarius drink in the market. The main reason is that sagittarius is rich in starch and protein, and it is easy to stratify during beverage preparation and storage. development and application
Based on the current research and development status of sagittarius, this patent intends to make full use of the advantages of Baoying's regional resources to develop a kind of original sagittarius clear juice and turbid juice, to solve the technical problems of browning and starch precipitation in the deep processing of sagittarius, and to provide fruit and vegetable beverage market new product variety

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0032] Wash fresh Sagittarius raw materials, peel them, and cut them into small pieces of 0.5-1.0cm. Take 40kg of pretreated sagittarius pulp and add 1g of sagittarius pulp to 5mL of boiled pure water, pre-boil for 5-6min, pass the pre-boiled water through a 300-mesh nylon mesh sieve, and reserve the pre-boiled water filtrate for later seasoning. Take the precooked sagittarius pulp, add 1mL of pure water for every 1g of the precooked sagittarius pulp, and make a slurry to obtain the sagittarius puree. Use citric acid and sodium citrate to formulate buffer solution A with a pH of 6, and mix the buffer solution A with the arrowroot puree at a volume ratio of 1:4 to obtain a mixed solution A. After the center of sagittarius pulp reaches 80°C, add α-amylase at a ratio of 100 U per gram of sagittarius pulp (calculated according to the mass of the pretreated sagittarius pulp), and liquefy at 80°C for 30 minutes to obtain a mixed solution B; 1. Sodium citrate is made into the buffer...

example 2

[0035] Wash fresh Sagittarius raw materials, peel them, and cut them into small pieces of 0.5-1.0cm. Take 50kg of pretreated sagittarius pulp, add 1g of sagittarius pulp to 8mL boiled pure water, pre-boil for 8-10min, pass the pre-boiled water through a 300-mesh nylon mesh sieve, reserve the pre-boiled water filtrate for later seasoning, take the pre-boiled water Arrowhead apple pulp that has been processed, according to every 1g of precooked arrowroot pulp, add 4mL pure water for beating to obtain the original pulp of arrowroot. Use citric acid and sodium citrate to formulate buffer solution A with a pH of 6, and mix the buffer solution A with the arrowroot puree at a volume ratio of 1:4 to obtain a mixed solution A. After the center of sagittarius pulp reached 90°C, add α-amylase at a ratio of 120 U per gram of sagittarius pulp (calculated according to the mass of the pretreated sagittarius pulp), and liquefy at 90°C for 15 minutes to obtain a mixture B; 1. Sodium citrate i...

example 3

[0038] Wash fresh Sagittarius raw materials, peel them, and cut them into small pieces of 0.5-1.0cm. Take 50kg of pretreated sagittarius pulp and add 1g of sagittarius pulp to 4mL of boiled pure water, preboil for 5-6 minutes, pass the preboiled water through a 300-mesh nylon mesh sieve, and reserve the preboiled water filtrate for later seasoning, take the preboiled water According to the precooked sagittarius pulp, add 1mL of pure water for every 1g of precooked sagittarius pulp to obtain sagittarius puree. Use citric acid and sodium citrate to formulate buffer solution A with a pH of 6, and mix the buffer solution A with the arrowroot puree at a volume ratio of 1:4 to obtain a mixed solution A. After the center of sagittarius puree reaches 60°C, add α-amylase at a ratio of 80 U per gram of sagittarius pulp (calculated according to the mass of pretreated sagittarius pulp), and liquefy at 60°C for 90 minutes to obtain a mixture B; 1. Sodium citrate is made into the buffer so...

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Abstract

The invention provides a method for preparing original-taste sagittaria sagittifolia linm juice through double enzymolysis. The method comprises the steps of raw material pretreatment, pre-boiling, pulping, liquifying enzymolysis, saccharifying enzymolysis, enzyme deactivation, rough filtration, refined filtration, blending, homogenizing, filling and sterilization. No stabilizer or essence is added to the original-taste sagittaria sagittifolia linm juice, so that the flavor and nutrients of sagittaria sagittifolia linm are reserved to the maximum degree; sensory quality is high, and the flavor of sagittaria sagittifolia linm is thick.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the preparation and method of fruit and vegetable juice, in particular to a method for preparing original sagittarius juice by double enzymolysis. Background technique [0002] Sagittaria sagittifolia Linm (Sagittaria sagittifolia Linm), also known as Cigu and Cigu, is a perennial shallow-water herb of the Alismataceae Sagittifolia genus. Arrowhead bulbs are rich in starch and protein. Calculated according to the average nutritional value formula, the average nutritional value of Arrowhead Arrowhead is over 2.1, which is higher than the average nutritional value of aquatic vegetables such as lotus root, water chestnut, and water chestnut. It is a pollution-free green health food. High-quality treasures have strong prospects for industrial development. my country is the origin of Cigu, mainly in southern water towns, and most of them are cultivated, especially in Baoying Co...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L2/56A23L2/72
CPCA23L2/02A23L2/56A23L2/72A23L2/84A23V2002/00A23V2250/21A23V2250/032A23V2250/6422
Inventor 段玉清陈梦张迪张海晖罗孝平蔡梅红韩娟
Owner JIANGSU UNIV
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