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Concentrated bell pepper clear juice and production method thereof

The technology of vegetable pepper and clear juice is applied in the field of preparation of concentrated vegetable pepper clear juice, which can solve the problems of perishability, post-turbidity, and difficult storage of vegetable pepper, and achieve the effects of stable character, good flavor and taste, and high nutritional value.

Inactive Publication Date: 2017-07-14
QIDONG QINGQING VEGETABLE & FRUIT RURAL LAND STOCK PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pepper is emerald green in color, sweet, crisp, juicy, fragrant and refreshing. It is one of the large-scale vegetables with the widest cultivation area, the highest total output, and the best economic benefits. However, it is difficult to store and perish easily. Suitable for people's consumption needs that focus on green and healthy
At present, there are few pepper beverages on the market, and the developed and produced pepper juice products are limited to the processing technology level of vegetable juice in the past, and the nutritional components of pepper are not fully utilized, and the properties of the produced pepper juice are unstable. after cloudiness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1. Raw material cleaning: The raw material is thoroughly cleaned.

[0028] 2. Broken: The particle size of the crushed pepper is controlled at 2-5 mm.

[0029] 3. Squeeze: Squeeze the fruit pulp through a press.

[0030] 4. Heating / cooling: The squeezed pepper juice is coarsely filtered by a vibrating sieve and then enters the heater for heating. The heating temperature is ≥95°C, and it is kept for more than 30 seconds; then cooled to below 55°C.

[0031] 5. Enzyme hydrolysis:

[0032] 5-1. The amount of amylase added is 0.001% of the squeezed pepper juice, the amount of pectinase added is 0.005% of the squeezed pepper juice, and the action time is 0.5 hours;

[0033] 5-2. The total amount of protease (COROLASE(R) 7089 bacterial protease preparation and COROLASE(R) LAP fungal protease preparation from Germany AB Enzyme Company, the application ratio 7089: LAP=4: 6) is 0.002% of the squeezed juice of green pepper , the action time is 0.5 hours;

[0034] 6. Decoloriza...

Embodiment 2

[0055] 1. Raw material cleaning: thoroughly clean the raw material.

[0056] 2. Broken: The particle size of the crushed pepper is controlled at 2-5 mm.

[0057] 3. Squeeze: Squeeze the fruit pulp through a press.

[0058] 4. Heating / cooling: the same as in Example 1.

[0059] 5. Enzyme hydrolysis:

[0060] 5-1. The amount of amylase added is 0.05% of the squeezed juice of pepper, the amount of pectinase added is 0.05% of the squeezed juice of pepper, and the action time is 3 hours:

[0061] 5-2. The total amount of protease (FoodGrade water keratinase and FiavourzymeTM flavor protease from Novozymes, Denmark, the application ratio of the two is 8:2) is 0.2% of the squeezed pepper juice, and the action time is 4 hours;

[0062] 6. Decolorization treatment: the addition of activated carbon is 0.5% of the squeezed juice of the pepper, and the action time is 3 hours; the addition of bentonite is 0.3% of the squeezed juice of the pepper, and the action time is 2 hours.

[0063...

Embodiment 3

[0070] 1. Raw material cleaning: thoroughly clean the raw material.

[0071] 2. Broken: The particle size of the crushed pepper is controlled at 2-5 mm.

[0072] 3. Squeeze: Squeeze the fruit pulp through a press.

[0073] 4. Heating / cooling: the same as in Example 1.

[0074] 5. Enzyme hydrolysis:

[0075] 5-1. The amount of amylase added is 0.01% of the pressed pepper juice, the amount of pectinase added is 0.02% of the pressed pepper juice, and the action time is 3 hours:

[0076] 5-2, the addition of protease (same as embodiment 2) is 0.05% of the squeezed juice of green pepper, and the action time is 4 hours;

[0077] 6. Decolorization treatment: the addition of bentonite is 0.1% of the squeezed juice of the pepper, and the action time is 2 hours. The addition of activated carbon is 0.5% of the squeezed juice of the pepper, and the action time is 3 hours.

[0078] 7. Heating / cooling: Heat the enzymatically hydrolyzed pepper clear juice to ≥95°C with a heater, keep it fo...

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Abstract

The invention provides a concentrated bell pepper clear juice and a preparation method thereof. The provided product has been processed by amylase, pectase, and protease. The soluble solid content of the clear juice is 10 to 60%, and the pH value of the concentrated clear juice is 4.0-6.5. The preparation method comprises the following steps: step A, processing raw materials: washing bell peppers and grinding bell peppers into pulp; step B, juicing: juicing the bell pepper pulp by a squeezing machine; step C, pasteurizing: pasteurizing the juice, cooling, and carrying out enzymatic hydrolysis; step D, enzymatic hydrolysis: subjecting bell pepper juice to enzymatic hydrolysis in the presence of amylase and pectase for 0.5 to 2 hours, and then subjecting bell pepper juice to enzymatic hydrolysis in the presence of protease for 0.5 to 3 hours; step E, carrying out discoloring and filtration in sequence; step F, performing concentration; and step G, storing the clear juice in cans. The bell pepper juice is hydrolyzed by amylase, pectase, and protease; and adsorption and filtration technologies are used to obtain smooth and stable bell pepper clear juice. The concentrated bell pepper clear juice does not contain any sweetener or antiseptic, natural properties are preserved, the modern green consumption theory is satisfied, the clear juice can be used to develop functional food directly, and after dilution, the clear juice can be used as a beverage.

Description

[0001] 【Technical field】 [0002] The invention relates to a concentrated vegetable pepper clear juice and a production method thereof, in particular to a preparation method of the concentrated vegetable pepper clear juice hydrolyzed by amylase, pectinase and protease, and belongs to the technical field of fruit and vegetable deep processing. [0003] 【Background technique】 [0004] Pepper contains propanol diacid, various trace elements, rich amino acids and vitamins and other nutrients. It has the functions of laxative, diuretic, cough, detoxification, beauty, weight loss, enhancing human immunity, anti-virus, and anti-cancer. Pepper is emerald green in color, sweet, crisp, juicy, fragrant and refreshing. It is one of the large-scale vegetables with the widest cultivation area, the highest total output, and the best economic benefits. However, it is difficult to store and perish easily. It is suitable for people's consumption demand that pays attention to green and healthy. ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/84A23L2/74A23L33/00
CPCA23L2/02A23L2/74A23L2/80A23L2/84A23V2002/00
Inventor 吕敬爱
Owner QIDONG QINGQING VEGETABLE & FRUIT RURAL LAND STOCK PROFESSIONAL COOP
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