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

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
Comparison scheme
Effect test

Example Embodiment

[0044] Example 1

[0045] (1) Choose fresh and non-rotted emblica, preferably emblica with larger fruit, emerald green color and smooth surface; soak in 100ppm (mass million parts) potassium permanganate for 30 minutes, and then rinse with clean water to clean; Use a roller crusher to crush the fruit, remove the pit, and squeeze it into juice; add pectinase (enzyme activity 20000U / g) at 0.01% of the mass of the Phyllanthus emblica fruit, enzymatic hydrolysis time 1h, add Phyllanthus emblica fruit quality 2 Double-purified water, extract 1h at 60℃; filter out larger pulp fibers, peels, etc., and then filter with a filter paper with a pore size of 25μm to prepare amlic juice for later use.

[0046] (2) Prepare soy protein isolate into a 5% (w / w) solution; adjust the pH value of the soy protein isolate solution to 7 with 10% (w / w) sodium hydroxide solution; then add the equivalent of soy protein isolate Enzymatic hydrolysis with 0.2% Neutrase protease (enzyme activity 25000U / g), enzy...

Example Embodiment

[0049] Example 2

[0050] (1) Choose fresh and non-rotted emblica, preferably the emblica with larger fruit, emerald green color, and smooth surface; soak in 200ppm potassium permanganate for 30 minutes, and then rinse with water to clean; use a roller crusher to remove the fruit After crushing and removing the pit, press into juice; add pectinase (enzyme activity 20000U / g) according to 0.5% of the mass of Phyllanthus emblica, enzymatic hydrolysis time 2h, add 5 times the quality of Phyllanthus emblica fruit with purified water, extract at 90℃ 5h; first filter out the larger pulp fibers, peels, etc., and then filter with 25μm pore filter paper to prepare amla juice for later use.

[0051] (2) Prepare soy protein isolate into a 15% (w / w) solution, adjust the pH value of the soy protein isolate solution to 9 with 10% sodium hydroxide solution; then add the equivalent of soy protein isolate (dry weight) 2 % Alcalcase protease (enzyme activity 130000U / g) enzymatic hydrolysis, enzymati...

Example Embodiment

[0054] Example 3

[0055] (1) Choose fresh and non-rotted emblica, preferably the emblica with larger fruit, emerald green color and smooth surface; soak in 150ppm potassium permanganate for 30min, then rinse with water to clean; use a roller crusher to remove the fruit After crushing and removing the pit, press into juice; add pectinase (enzyme activity 20000U / g) according to 0.2% of the mass of Phyllanthus emblica fruit, enzymolysis time 1h, add 3 times the quality of Phyllanthus emblica fruit with purified water, extract at 70℃ 3h; first filter out larger pulp fibers, peels, etc., then filter with 25μm pore size filter paper, spray dry, and prepare amla juice powder for later use.

[0056] (2) Soy protein isolate is prepared 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 1% of the quality of soy protein isolate (dry weight) is added. Alcalase protease (enzyme activity 130000U / g) enzymolys...

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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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