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Method for reducing organic acids in raspberry juice

An organic acid, raspberry juice technology, applied in food science, food preservation, food ingredients containing natural extracts, etc., can solve problems such as being unfavorable to industrialization promotion, reducing the nutritional content of fruit juice, destroying the nutritional content of fruit juice, etc., to expand consumption market, increase the juice yield, and the effect of large processing capacity

Inactive Publication Date: 2018-10-30
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, the chemical acid reduction method is to add alkaline reagents to neutralize organic acids. Although this method has the advantages of simple operation and obvious effect, the chemical reaction will affect the color of the juice. At the same time, the addition of chemical reagents will destroy the nutrients in the juice. , and there are adverse phenomena such as loss of light and turbidity of the juice
Ion exchange or electrodialysis are commonly used for physical acid reduction. Ion exchange is easy to remove other components in the juice and regeneration is difficult. Electrodialysis is prone to scaling due to extremely poor concentrations, and some components in the juice will cause anode poisoning inactivation
Biological deacidification is not conducive to industrialization because it takes a long time and reduces the nutrients in the juice

Method used

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Examples

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Effect test

Embodiment 1

[0033] A method for reducing organic acid in raspberry juice, which specifically comprises the steps:

[0034] 1) Raspberry crushing and beating: Take 500 g of frozen black raspberries after cleaning and removing impurities, add 2500 g of distilled water to thaw at 35°C, make a pulp, and set aside;

[0035] 2) Compound enzyme hydrolysis: add 10 g of compound enzyme to the slurry obtained in step 1) (the compound enzyme is composed of cellulase, xylanase and pectinase, and the three account for 25% and 25% of the compound enzyme mass respectively. 20%, 55%), under the stirring condition of 500 rpm, the enzymolysis reaction was carried out at 50°C for 90 min. After the reaction finishes, adopt the centrifuge filter that is equipped with 400 order filter bag to separate with 4000 rpm, collect filtrate;

[0036] 3) Membrane separation: The filtrate obtained in step 2) is subjected to ultrafiltration with a roll-type ultrafiltration membrane with a molecular weight cut-off of 1000...

Embodiment 2

[0040] A method for reducing organic acid in raspberry juice, comprising the steps of:

[0041] 1) Raspberry crushing and beating: take 300 g of fresh red raspberries after cleaning and removing impurities, add 1800 g of distilled water, make a pulp, and set aside;

[0042] 2) Compound enzyme hydrolysis: add 3 g compound enzyme to the slurry obtained in step 1) (the compound enzyme is composed of a mixture of cellulase, xylanase and pectinase, and the three account for 30% and 30% of the mass of the compound enzyme respectively. 15%, 55%), under the stirring condition of 400 rpm, the enzymolysis reaction was carried out at 45°C for 120 min. After the reaction finishes, adopt the centrifuge filter that is equipped with 600 order filter bag to separate with 3500 rpm, collect filtrate;

[0043] 3) Membrane separation: The filtrate obtained in step 2) is subjected to ultrafiltration with a roll-type ultrafiltration membrane with a molecular weight cut-off of 5000 Da (operating pr...

Embodiment 3

[0047] A method for reducing organic acid in raspberry juice, comprising the steps of:

[0048] 1) Raspberry crushing and beating: take 1000g of fresh black raspberries after cleaning and removing impurities, add 5000g of distilled water, make a pulp, and set aside;

[0049] 2) Compound enzyme hydrolysis: Add 20 g of compound enzyme to the slurry obtained in step 1) (the compound enzyme is composed of cellulase, xylanase and pectinase, and the three account for 30% and 30% of the mass of the compound enzyme respectively. 10%, 60%), under the stirring condition of 400 rpm, the enzymolysis reaction was carried out at 40°C for 120 min. After the reaction finishes, adopt the centrifugal filter that is equipped with 800 order filter bag to separate with 4000 rpm, collect filtrate;

[0050] 3) Membrane separation: The filtrate obtained in step 2) is subjected to ultrafiltration with a roll-type ultrafiltration membrane with a molecular weight cut-off of 3000 Da (operating pressure ...

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Abstract

The invention belongs to the technical field of deep processing of agricultural products and particularly relates to a method for reducing organic acids in raspberry juice. The method specifically comprises the following steps: adding water into raspberries for pulping, performing enzymolysis on the pulp with complex enzymes, performing centrifugal filtration after enzymolysis, separating and concentrating the filtrate by adopting ultrafiltration, namely obtaining the raspberry juice with low organic acid content. According to the method, the organic acids in the raspberry juice can be effectively reduced, the problems such as residues produced by usage of chemical reagents and nutrition damage are solved, and the method has the advantages of being mild in conditions, green, energy-saving,excellent in product quality and the like and is suitable for industrial popularization.

Description

technical field [0001] The method of the invention belongs to the technical field of deep processing of agricultural products, and in particular relates to a method for reducing organic acids in raspberry juice. Background technique [0002] Raspberry, also known as Rubus and raspberry, is an important economic fruit crop in the world. In 2012, the total output of raspberry in the world was about 1.05 million tons. my country's raspberry industry is developing rapidly. Up to now, the raspberry planting area has exceeded 180,000 mu, and the output is about 40,000 tons. It has become an important raspberry producer. [0003] Raspberry fruit is tender and juicy, rich in nutrition, suitable for processing into fruit juice, but the sugar-acid ratio of raspberry fruit is inappropriate, the organic acid content is too high (accounting for 1-5% of the total weight), and the taste is sour and unacceptable. Deacidification or deacidification treatment is required. At present, the me...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/04A23L2/74A23L3/3472A23L27/12
CPCA23L2/02A23L2/04A23L2/74A23L3/3472A23V2002/00A23L27/12A23V2250/21
Inventor 芦鑫高锦鸿张丽霞贾聪孙强宋国辉黄纪念
Owner HENAN ACAD OF AGRI SCI
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