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Passion fruit juice and processing technology thereof

A technology for passion fruit and fruit juice, applied to the processing method and esterase used therein, in the field of passion fruit juice, can solve the problems of affecting the visual effect of beverages, floating oil, producing peculiar smell, etc., achieving low cost, long shelf life, and easy automation Effect

Inactive Publication Date: 2018-03-30
江可以
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mainly due to the interference of the passion fruit peel and seeds, especially the 25% oil content of the seeds, when extracting passion fruit juice, it is usually necessary to carefully remove the seeds or adopt processes such as pressing and whipping instead of cutting with a sharp knife. Crushed to prevent the oil from entering the juice due to the broken seeds, affecting the flavor, and the oil will float up, not only affecting the visual effect of the drink, but also easy to oxidize and produce peculiar smell

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Example 1 Preparation of esterase

[0044] According to the gene sequence we commissioned to design (see SEQ ID NO: 1, the amino acid sequence of the encoded esterase is SEQ ID NO: 2), we commissioned Guangdong Jida Gene Medicine Engineering Research Center Co., Ltd. to synthesize the esterase gene through commercial channels. Cloned into yeast cells to construct a secretory expression strain. The cloning process can be carried out according to the "Molecular Cloning Experiment Guide". In short, synthesize the gene fragment, splice, and use the spliced ​​product as a template to carry out PCR amplification in a 50μL reaction volume, where the forward primer is as SEQ ID NO: The reverse primer shown in Figure 3 is shown in SEQ ID NO: 4. The amplified product of about 1.4kb is collected, digested with EcoR I and .Xba I, and then ligated to the same double digested pPICZαA (Invitrogen). Electrotransform the positive construct into yeast strain GS115 (Invitrogen), use Zeocin ...

Embodiment 2

[0047] Example 2 Preparation of juice

[0048] Select mature, non-rot, and mold-free qualified passion fruit, wash, directly chop the whole fruit with a knife, and stop when the maximum particle diameter does not exceed 0.5cm. Put all the minced products (containing fluid and solid) into a fermenter with a stirring impeller, add 1.2 times the weight of the product with distilled water, and add the esterase prepared according to the method of Example 1 to the total product and water 0.05% of the weight, after stirring, stir and ferment at 35°C and 50rpm for 24 hours. Then, the fermentation product is put into a sterilization tank with a stirring impeller, and after it is filled to 80% of the content of the sterilization tank, the sterilization tank is sealed, heated and stirred so that the whole fermentation product is heated to about 10°C / The temperature is increased uniformly at a rate of min. When it reaches 85°C, the heat source is reduced to keep it at this temperature for ...

Embodiment 3

[0050] Example 3 Test of Juice

[0051] The passion fruit juice and its reference substance prepared according to the method of Example 2 were placed in an environment of 42°C for 7 days, and an accelerated test was carried out. It was found that, visually, the passion fruit juice was uniform, clear and free of stratification, while the reference substance had points There is a layer of oil on the water phase, and the turbidity of the water phase is visible to the naked eye; on the sense of smell, the passion fruit juice has a pleasant aroma. The professional perfumer distinguished the banana, pineapple, strawberry, lychee, lemon and In addition to the aroma of mango, it was also found to have a slight peanut aroma, while the reference product had a strong peculiar smell. Therefore, the smell and taste test of the reference product was terminated; in terms of taste, the passion fruit juice besides the original sweet and sour taste, There is also a slight tannin taste, in which th...

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Abstract

The invention provides a preparation method of passion fruit juice, which comprises: crushing washed passion fruit, adding water and fermenting with esterase, heating up, cooling down, and filtering. In addition, the present invention also provides the prepared passion fruit juice, esterase and the like.

Description

Technical field [0001] The present invention belongs to the technical field of fruit juice processing. Specifically, the present invention relates to passion fruit juice, its processing method and the esterase used in it. Background technique [0002] Passion fruit is native to South America and is also known as passion fruit. It is named for its rich aroma of more than a dozen fruits such as banana, pineapple, strawberry, lychee, lemon, mango, and plum. Passion fruit is rich in protein, fat, sugar, vitamins, phosphorus, calcium, iron, potassium and other compounds and 17 kinds of amino acids, which are rich in nutrients. The pulp of passion fruit can be processed into fruit juice beverages, especially with other fruit juices (such as fruit juices with high sugar content) into composite fruit juice beverages. However, mainly due to the interference of passion fruit peel and seeds, especially the oil content of its seeds is up to 25%. When extracting passion fruit juice, it is ...

Claims

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Application Information

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IPC IPC(8): A23L2/04A23L2/84A23L2/72
CPCA23L2/04A23L2/72A23L2/84
Inventor 江可以
Owner 江可以
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