Processing method of chaenomeles sinensis koehne clear juice

A light-skinned papaya and processing method technology, applied in the field of food processing, can solve problems affecting the taste and quality of fruit juice, easily browning fruit juice components, adverse reactions, etc., to improve appearance and color quality, increase light transmittance and stabilize performance, and the effect of improving storage stability

Pending Publication Date: 2019-08-02
SHANDONG AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, the clarified juice of papaya with papaya will brown during the processing process, which seriously affects the taste and color of the juice; in addition, due to the limitation of its own conditions, papaya with papaya cannot be squeezed directly to extract juice, and the juice must be obtained by leaching; The primary fruit juice of papaya obtained will contain some water-insoluble large particles, and the interaction between large particles will form some insoluble flocs, which will cause turbidity and browning of the juice, and the insoluble The presence of flocs can also cause adverse reactions between juice components and change the quality of juice
[0006] At present, there are few related studies on papaya juice with papaya. Patent CN103380927A discloses a papaya juice drink with papaya with papaya as raw material. The cellulose and pectin in papaya are obtained by squeezing the juice and filterin

Method used

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  • Processing method of chaenomeles sinensis koehne clear juice
  • Processing method of chaenomeles sinensis koehne clear juice

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0046] Example 1: Preparation of clarified papaya juice

[0047] (1) Crush the papaya with a crusher to a particle size of 3-5 mm, and add a composite color retention agent during the crushing process, the composite color retention agent is made of CaCl 2 , EDTA-2Na, sodium erythorbate and L-cysteine ​​in a weight ratio of 100:2:15:10, and the addition amount is 0.5% of the weight of the papaya.

[0048] (2) Mix the crushed papaya with deionized water in a weight ratio of 1:3 to obtain a mixed slurry, and add cellulose complex enzyme and pectinase to the mixed slurry for enzymatic leaching. The added amount of the compound enzyme is 0.076% of the weight of the mixed slurry, and the added amount of pectinase is 0.052% of the weight of the mixed slurry; the enzymatic hydrolysis temperature is 50℃, the enzymatic hydrolysis time is 1.5h, and the enzymatic hydrolysis is at 90℃. Inactivate the enzyme for 15 minutes, cool and filter, and collect the filtrate as the primary juice of papaya...

Example Embodiment

[0051] Example 2: Preparation of clarified papaya juice

[0052] (1) Crush the papaya with a crusher to a particle size of 3-5 mm, and add a composite color retention agent during the crushing process, the composite color retention agent is made of CaCl 2 , EDTA-2Na, sodium erythorbate and L-cysteine ​​in a weight ratio of 100:2:15:10, the addition amount is 0.4% of the weight of the papaya.

[0053] (2) Mix the crushed papaya with deionized water in a weight ratio of 1:2 to obtain a mixed slurry, and add cellulose complex enzyme and pectinase to the mixed slurry for enzymatic leaching. The added amount of the compound enzyme is 0.06% of the weight of the mixed slurry, and the added amount of pectinase is 0.08% of the weight of the mixed slurry; the enzymolysis temperature is 45℃, and the enzymolysis time is 2h. After enzymolysis, it is destroyed at 90℃. Enzyme for 15min, cool and filter, collect the filtrate, as the primary juice of papaya;

[0054] (3) Add a clarifying agent to th...

Example Embodiment

[0056] Example 3: Preparation of clarified papaya juice

[0057] (1) Crush the papaya with a crusher to a particle size of 3-5 mm, and add a composite color retention agent during the crushing process, the composite color retention agent is made of CaCl 2 , EDTA-2Na, sodium erythorbate and L-cysteine ​​in a weight ratio of 100:2:15:10, the addition amount is 0.45% of the weight of the papaya.

[0058] (2) Mix the crushed papaya with deionized water in a weight ratio of 1:4 to obtain a mixed slurry, and add cellulose complex enzyme and pectinase to the mixed slurry for enzymatic extraction. The added amount of the compound enzyme is 0.1% of the weight of the mixed slurry, and the added amount of pectinase is 0.04% of the weight of the mixed slurry; the enzymatic hydrolysis temperature is 55°C, the enzymatic hydrolysis time is 1.0h, and the enzymatic hydrolysis is at 90°C. Inactivate the enzyme for 15 minutes, cool and filter, and collect the filtrate as the primary juice of papaya; ...

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Abstract

The invention discloses a processing method of chaenomeles sinensis koehne clear juice. The method comprises the following steps: crushing chaenomeles sinensis koehne and adding a composite color fixative in a crushing process; mixing crushed chaenomeles sinensis koehne with deionized water to obtain mixed slurry, and adding cellulose complex enzyme and pectinase into the mixed slurry for enzymolysis extraction; performing enzyme deactivation after enzymolysis, cooling, filtering and collecting filtrate to obtain chaenomeles sinensis koehne primary juice; adding a clarifying agent into the chaenomeles sinensis koehne primary juice, uniformly stirring, then standing and performing ultrafiltration to obtain clear juice; filling the clear juice into flexible packages to perform high hydrostatic pressure sterilization treatment to obtain a clear juice product. According to the processing method of the chaenomeles sinensis koehne clear juice, by aiming at the problems existing during processing of the chaenomeles sinensis koehne clear juice, four key process steps of juice color protection, enzymolysis extraction, juice clarification and finished product sterilization are optimized andimproved, the purposes of improving the extraction rate, removing astringency, and reducing browning and loss of nutritional ingredients are achieved, no separate deastringent process is needed, and important economic and social significance in promoting the development of chaenomeles sinensis koehne industry is realized.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method for clarified fruit juice of papaya with light skin. Background technique [0002] Papaya [Chaenomeles sinensis (Thouin) Koehne] is a plant of the genus Papaya in the family Rosaceae, also known as hawthorn, crabapple, and pear. say. Papaya with light skin is favored by consumers because of its ornamental, edible and medicinal functions. As a medicine and food with the same source, papaya with light skin is rich in nutrients and functional components, and its market prospects and profit margins are very broad. [0003] However, due to the strong astringency and sour taste of the fresh papaya fruit with high hardness and high degree of lignification, it is not suitable for raw food, and it is prone to rot and mildew during storage, which makes it impossible to preserve for a long time and further further process and reuse. , so the utilization rate of ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/04A23L2/80A23L2/82A23L2/42A23L5/41
CPCA23L2/02A23L2/04A23L2/80A23L2/82A23L2/42A23L5/41A23V2002/00A23V2200/048A23V2200/16
Inventor 王兆升焦圣龙李游
Owner SHANDONG AGRICULTURAL UNIVERSITY
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