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Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom

A technology of emblica and fruit juice, applied in the directions of dairy products, milk preparations, food ingredients, etc., can solve the problems of difficult operation, complicated operation, unfavorable deep utilization of emblica, and achieve the effects of reducing the sour taste in the entrance and reducing the sour and astringent tastes.

Active Publication Date: 2017-05-24
广州合诚实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above methods are relatively complicated, difficult to operate, and unfavorable to the deep utilization of Amla emblica, so there is an urgent need for a method for reducing the sour taste of emblica fruit juice with simple steps

Method used

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  • Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom
  • Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom
  • Method for reducing acerbity of emblic leafflower fruit juice and product obtained therefrom

Examples

Experimental program
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Effect test

Embodiment 1

[0045] (1) Select fresh and non-rotten emblica, preferably emblica fruit with large fruit, emerald green color and smooth surface; soak with 100ppm (mass parts per million) potassium permanganate for 30min, and then rinse with clean water until clean; Utilize the roll crusher to crush the fruit, remove the core, and squeeze it into juice; add pectinase (enzyme activity 20000U / g) according to 0.01% of the fruit mass of Amla emblica, and add 2 hours of enzymatic hydrolysis time to the fruit mass of emblica emblica 1 times pure water, and extract at 60°C for 1 hour; first filter out larger pulp fibers, peels, etc., and then filter through filter paper with a pore size of 25 μm to obtain emblica juice for later use.

[0046] (2) Soy protein isolate is formulated into a 5% (w / w) solution; the pH value of the soy protein isolate solution is adjusted to 7 with 10% (w / w) sodium hydroxide solution; 0.2% Neutrase protease (enzyme activity 25000U / g) enzymolysis, enzymolysis 2h; enzymolys...

Embodiment 2

[0050] (1) Select fresh and non-rotten emblica, preferably emblica fruit with large fruit, emerald green color and smooth surface; soak with 200ppm potassium permanganate for 30min, and then rinse with clean water until clean; utilize a roller crusher to crush the fruit After crushing and removing the core, squeeze it into juice; add pectinase (enzyme activity 20000U / g) according to 0.5% of the fruit mass of Emlical emblica, enzymatic hydrolysis time 2h, add purified water 5 times the fruit mass of Emlical emblica, and extract at 90°C 5h; first filter out larger pulp fibers, peels, etc., and then filter with 25 μm pore size filter paper to prepare emblica juice for later use.

[0051] (2) Soybean protein isolate is prepared into 15% (w / w) solution, and the pH value of soybean protein isolate solution is adjusted to 9 with 10% sodium hydroxide solution; % Alcalcase protease (enzyme activity 130000U / g) enzymatic hydrolysis, enzymatic hydrolysis 10h; heat the enzymolysis solution...

Embodiment 3

[0055] (1) Choose fresh and non-rotten emblica, preferably emblica fruit with large fruit, emerald green color and smooth surface; soak for 30min with 150ppm potassium permanganate, and then rinse with clean water until clean; utilize a roll crusher to crush the fruit After crushing and removing the core, squeeze it into juice; add pectinase (enzyme activity 20000U / g) according to 0.2% of the fruit mass of Amla emblica, enzymatic hydrolysis time 1h, add purified water 3 times the mass of emblica fruit, and extract at 70°C 3h; first filter out larger pulp fibers, peels, etc., then filter with 25 μm pore size filter paper, and spray dry to prepare emblica juice powder for later use.

[0056] (2) Soybean protein isolate is formulated into a 10% (w / w) solution, and the pH value of the soy protein isolate solution is adjusted to 8 with 10% sodium hydroxide solution; then add 1% of soybean protein isolate (dry weight) Alcalase protease (enzyme activity 130000U / g) enzymatic hydrolysi...

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Abstract

The invention discloses a method for reducing the acerbity of an emblic leafflower fruit juice and a product obtained therefrom. The method comprises the steps: squeezing emblic leafflower fruits into a juice, adding pectinase, carrying out enzymolysis, extracting, and filtering to obtain the emblic leafflower fruit juice; mixing the emblic leafflower fruit juice with soybean peptide, carrying out a reaction, and filtering to obtain a filtrate, namely the emblic leafflower fruit juice product; or mixing the emblic leafflower fruit juice with soybean peptide, carrying out a reaction, filtering, spray-drying the filtrate, to obtain the emblic leafflower fruit juice product; or spray-drying the emblic leafflower fruit juice, and mixing the obtained emblic leafflower fruit juice powder with a soybean peptide powder, to obtain the emblic leafflower fruit juice product. The buffer system formed by the soybean peptide decreases the sour degree of the emblic leafflower fruits, and reduces sour taste in mouth.

Description

technical field [0001] The invention relates to an intensive processing technology of agricultural products, in particular to a method for reducing the sourness and astringency of emblica fruit juice and a product obtained therefrom. Background technique [0002] Emblica (Phyllanthus emblica L.), also known as oil mandarin, ummole, oil glycerin, Yunnan olive, etc., is a deciduous tree or shrub of the Euphorbiaceae Phyllanthus genus. It is native to India and subtropical regions, Yunnan, Guizhou, and Sichuan in my country. China, Fujian, Guangdong, Guangxi and other places are rich in it, among which Yunnan and Fujian are the most. Because the fruit tastes sour and astringent when first eaten, and has a sweet and refreshing aftertaste after eating, it is called "Emblica emblica". [0003] Amla fruit juice is rich in nutrients and bioactive substances. Amla is rich in vitamin C, vitamin B1, vitamin B2, vitamin B3, carotene, vitamin A and other vitamins and polyphenols, organi...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/39A23L2/52A23L2/84A23L33/18A23L33/105A23C9/156A23C9/152
CPCA23C9/1526A23C9/156A23L2/02A23L2/39A23L2/52A23L2/84A23V2002/00A23V2200/16A23V2200/326A23V2200/324A23V2200/302A23V2200/30A23V2250/21A23V2250/55
Inventor 王才华周雪松曾建新蒋文真
Owner 广州合诚实业有限公司
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