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Method for preparing natural arrowhead juice by frequency-sweeping pulsed ultrasound assisted bienzyme hydrolysis

An ultrasonic-assisted, frequency-sweeping pulse technology, applied in the field of food processing, can solve the problems affecting the sensory, quality and precipitation of the original Cigu beverage, and achieve the effects of shortening the enzymatic hydrolysis time, accelerating the dissolution, and improving the quality and sensory.

Inactive Publication Date: 2017-02-22
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, "a method for preparing original sagittarius juice by double enzymatic hydrolysis" is a method for preparing original sagittarius juice by hydrolyzing sagittarius starch with liquefaction enzyme and glucoamylase. This method is an ideal method for preparing original sagittarius juice. After being stored for a certain period of time after enzymatic hydrolysis, stratification or partial precipitation still occurs, which seriously affects the sensory and quality of the original Arrowhead beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Wash the fresh sagittarius raw materials, peel them, and cut them into small pieces of 0.5~1.0cm. Take 40kg of pretreated raw materials and add them to boiled pure water according to the material-to-liquid ratio of 1:4 (g:mL), pre-boil for 5-6 minutes, pass the pre-boiled water through a 300-mesh nylon mesh sieve, and keep the filtrate for later seasoning. Take Sagittarius pulp and add 1:1 (g:mL) pure water for beating. Then add citric acid-sodium citrate buffer solution (pH 6) of 1 / 4 volume of beating liquid, and after the center temperature of Sagittarius pulp reaches the optimal reaction temperature of enzyme, add 100U Proportionally add α-amylase, apply sweeping pulse ultrasound to assist enzymolysis at the same time of enzymolysis, control the ultrasonic frequency at 22kHz, sweep frequency range at ±0.5kHz and ultrasonic / intermittent ratio 10s / 5s, after ultrasonication for 5min, in the enzyme Continue to liquefy at the optimum reaction temperature for 40 minutes; ...

Embodiment 2

[0028]Wash the fresh sagittarius raw materials, peel them, and cut them into small pieces of 0.5~1.0cm. Take 40kg of pretreated raw materials and add them to boiled pure water according to the material-to-liquid ratio of 1:8 (g:mL), pre-boil for 5-6 minutes, pass the pre-boiled water through a 300-mesh nylon mesh sieve, and keep the filtrate for later seasoning. Take Sagittarius pulp and add 1:4 (g:mL) purified water for beating. Then add citric acid-sodium citrate buffer solution (pH 6) of 1 / 4 volume of beating liquid, and after the center temperature of Sagittarius pulp reaches the optimal reaction temperature of enzyme, add 100U Proportional addition of α-amylase, enzymatic hydrolysis while applying sweeping pulse ultrasound to assist enzymolysis, control ultrasonic frequency 68kHz, sweep frequency range at ± 2kHz and ultrasonic / intermittent ratio 100s / 5s, after ultrasonic 30min; then add the original Citric acid-sodium citrate buffer solution (pH 4.4) of 1 / 8 volume of Sag...

Embodiment 3

[0030] Wash the fresh sagittarius raw materials, peel them, and cut them into small pieces of 0.5~1.0cm. Take 40kg of pretreated raw materials and add them to boiled pure water according to the material-to-liquid ratio of 1:6 (g:mL), pre-boil for 5-6 minutes, pass the pre-boiled water through a 300-mesh nylon mesh sieve, and keep the filtrate for later seasoning. Take Sagittarius pulp and add 1:3 (g:mL) pure water for beating. Then add citric acid-sodium citrate buffer solution (pH 6) of 1 / 4 volume of beating liquid, and after the center temperature of Sagittarius pulp reaches the optimal reaction temperature of enzyme, add 100U Proportional addition of α-amylase, enzymatic hydrolysis while applying sweeping pulse ultrasound to assist enzymolysis, control ultrasonic frequency 33kHz, sweep frequency range at ± 1 kHz and ultrasonic / intermittent ratio 50s / 5s, after ultrasonic 20min, in the enzyme Continue to liquefy at the optimum reaction temperature for 20 minutes; directly ad...

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Abstract

The invention discloses a method for preparing natural arrowhead juice by frequency-sweeping pulsed ultrasound assisted bienzyme hydrolysis, and belongs to the technical field of food processing. The method adopts fresh arrowhead as the raw material, and comprises the following steps: pretreating the raw material, precooking, pulping, performing frequency-sweeping pulsed ultrasound assisted bienzyme hydrolysis, deactivating enzyme, coarsely filtering, finely filtering, mixing, homogenizing, sterilizing and the like to prepare two kinds of natural arrowhead juice. According to the method, arrowhead juice is prepared by applying frequency-sweeping pulsed ultrasound assisted bienzyme hydrolysis, the technical problem of layering or precipitating which is easily generated in the process of preparing arrowhead juice in the prior art can be solved, and the quality and taste of the natural arrowhead juice can be improved.

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 juices, in particular to a technique and method for preparing original sagittarius juice by double enzymolysis assisted by frequency-sweeping pulse ultrasound. Background technique [0002] arrowhead( Sagittaria sagittifolia Linm ), also known as Zizi, Cigu, is a perennial shallow-water herbaceous plant of the genus Sagittarius in the family Alismaceae. my country is the origin of Cigu, mainly in southern water towns, and most of them are cultivated, especially in Baoying County, Yangzhou City, Jiangsu Province, which has a large planting area and good quality. Logo product. The edible bulbs of Sagittarius are rich in starch, protein and multivitamins, dietary fiber, alkaloids, polyphenols, iron, calcium, zinc, phosphorus, boron and other trace elements needed by the human body, and its average nutritional value is higher t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L2/52A23L2/72
CPCA23L2/02A23L2/52A23L2/72A23L2/84A23V2002/00A23V2250/21A23V2250/032A23V2250/6422
Inventor 张海晖段玉清陈梦王晨歌胡婉营刘艳艳张迪
Owner JIANGSU UNIV
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