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A kind of preparation method of lotus root juice beverage

A lotus root juice and beverage technology, applied in the field of preparation of lotus root juice beverages, can solve the problems of unsuitability for industrial processing of lotus root juice beverages, low phenol content of polyphenol beverages, large loss of polyphenol components, etc., and save labor costs , Increase polyphenol content, improve antioxidant activity

Active Publication Date: 2021-08-13
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The extraction method of lotus root polyphenols, the preparation method of lotus root polyphenols anti-grease oxidant, its products and the application of the products (patent number CN201510288924.0), using lotus root skin, lotus joints and edible parts of lotus root as raw materials, with 40-50 % ethanol aqueous solution is the extraction solvent, and the crude extract of lotus root polyphenols is prepared by vacuum concentration and vacuum freeze-drying. This invention focuses on the extraction and concentration process of lotus root polyphenols, but the invention is complicated to operate and takes a long time, so it is not suitable for Industrial processing of lotus root juice beverage
At the same time, in the production of lotus root juice beverage, with the process of squeezing, heating, enzymatic hydrolysis, sterilization, etc., the loss of polyphenolic components is very large, and the phenolic substances are oxidized, resulting in low phenol content in polyphenolic beverages.

Method used

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  • A kind of preparation method of lotus root juice beverage

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preparation example Construction

[0025] The invention provides a preparation method of lotus root juice beverage, which uses whole lotus root as raw material, comprising the following steps:

[0026] 1) Wash and slice the whole lotus root and soak it in the color-protecting solution to obtain color-protecting lotus root slices;

[0027] 2) mixing the color-protecting lotus root slices obtained in step 1) with aqueous citric acid solution for beating to obtain lotus root pulp;

[0028] 3) vacuum microwave the described lotus root slurry obtained in step 2) for 4 to 8 minutes to obtain hot lotus root slurry;

[0029] 4) mixing the hot lotus root slurry obtained in step 3) with amylase, and performing the first ultrasonic treatment for 3 to 5 minutes to obtain the first enzymatic hydrolyzed lotus root slurry;

[0030] 5) Mix the first enzymatically hydrolyzed lotus root slurry obtained in step 4) with pectinase and cellulase, and perform the second ultrasonic treatment for 60-80 minutes to obtain the second enz...

Embodiment 1

[0054] Using fresh beauty red lotus root as raw material, washing to remove sludge and impurities, slicing the washed lotus root (including lotus root skin and lotus joint), and soaking in 0.15% citric acid solution;

[0055] Add 0.07% citric acid solution to the lotus root slices according to the material-to-liquid ratio of 1:3, and beat;

[0056] Put lotus root pulp into constant temperature vacuum microwave heating equipment, set vacuum degree 0.09MPa, microwave power 3W / g, heating time 6min;

[0057] The lotus root slurry heated by vacuum microwave was immediately placed in an ultrasonic cleaning machine, and 0.2% (V:V) liquid α-high temperature amylase (enzyme activity 40000U / mL) was added to the lotus root slurry, and the ultrasonic temperature was set at 80°C. Power 200W, ultrasonic time 4min;

[0058] When the temperature of lotus root pulp drops to 55°C, add 0.1% (V:V) pectinase (enzyme activity 60000U / mL), 0.15% (W:V) cellulase (enzyme activity 7000U / g), set Ultras...

Embodiment 2

[0064] Using fresh lotus root as raw material, washing and removing sludge and impurities, slicing the washed lotus root (including lotus root skin and lotus joint), and soaking in 0.15% citric acid solution;

[0065] Add 0.08% citric acid solution to the lotus root slices according to the material-to-liquid ratio of 1:3 and beat;

[0066] Put the lotus root pulp into the vacuum microwave heating equipment, set the vacuum degree to 0.08MPa, the microwave power to 2W / g, and the heating time to 8min;

[0067] The lotus root slurry heated by vacuum microwave was immediately placed in an ultrasonic cleaning machine, and 0.15% (V:V) liquid α-high temperature amylase (enzyme activity 40000U / mL) was added to the lotus root slurry, and the ultrasonic temperature was set at 90°C. Power 300W, ultrasonic time 3min;

[0068] When the temperature of lotus root pulp drops to 50°C, add 0.07% (V:V) pectinase (enzyme activity 60000U / mL), 0.1% (W:V) cellulase (enzyme activity 7000U / g), set Ul...

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Abstract

The invention provides a method for preparing a lotus root juice beverage, which belongs to the technical field of fruit and vegetable juice beverage processing. The invention uses the whole lotus root as a raw material, and prepares the lotus root juice beverage through the steps of cleaning, cutting, color protection, beating, vacuum microwave heating, two-stage ultrasonic-assisted compound enzymolysis, centrifugation and filtration. The invention simplifies the cumbersome process of peeling and removing knots in the processing of lotus root juice, reduces the generation of processing waste, and increases the polyphenol content in the lotus root juice; vacuum microwave heating is carried out on the lotus root pulp to rapidly passivate the oxidation of polyphenols Enzyme activity, reducing the loss of polyphenols oxidation; ultrasonic-assisted composite enzymatic hydrolysis technology promotes the dissolution of polyphenols, and improves the antioxidant activity of lotus root juice. At the same time, the pretreatment time is shortened, the polyphenolic components of the lotus root juice beverage are retained to the greatest extent, its antioxidant activity is significantly improved, and the product quality is improved.

Description

technical field [0001] The invention belongs to the technical field of fruit and vegetable beverage processing, and in particular relates to a preparation method of lotus root juice beverage. Background technique [0002] Lotus root (Nelumbo nucifera Gaerth) is an aquatic vegetable with the largest planting area and output in my country, and it belongs to the perennial root aquatic plant of Nymphaeaceae. Lotus root is a food with the same source of medicine and food that integrates nutrition and health care, and it shows strong antioxidant activity among dozens of common vegetables, and its activity is closely related to the content of polyphenols. Studies have shown that the average polyphenol content of lotus root is about 117mg / 100g (FW), mainly composed of dopa, catechol, gallic acid, catechin and epicatechin. As the main functional active ingredient of lotus root, lotus root polyphenols play an important role in scavenging free radicals, anti-oxidation and anti-aging. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/04A23L5/41A23L5/30A23L2/84A23L33/00
CPCA23L2/04A23L2/84A23V2002/00A23L5/34A23L5/41A23L33/00A23V2250/21
Inventor 魏秋羽李大婧刘春泉牛丽影宋江峰肖亚冬王前峰
Owner JIANGSU ACAD OF AGRI SCI
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