Production process of waxberry juice

Abstract

The invention relates to the technical field of food processing, and discloses a waxberry juice production process which comprises the following steps: crushing waxberry pulp to obtain waxberry pulp; adding pectinase and cellulase into the waxberry pulp for enzymolysis, and performing solid-liquid separation after enzymolysis is completed to obtain waxberry enzymatic hydrolysate; wherein the enzymolysis conditions are as follows: the enzymolysis temperature is 40-50 DEG C, the enzymolysis pH is 4.5-5.5, and the enzymolysis time is 1-3 hours; a clarifying agent is added into the waxberry enzymatic hydrolysate for clarification treatment, after the clarifying agent is added, the waxberry enzymatic hydrolysate is left to stand for 12-24 hours at the temperature of 4-10 DEG C, precipitates are removed through centrifugation or filtration, and clarified waxberry juice is obtained; and sterilizing the waxberry juice, and concentrating to obtain the finished product waxberry juice. Through an elaborately designed enzymolysis technology and a unique clarification technology, the conditions that a large amount of nutritional ingredients are lost, the taste is not ideal and the color stability is poor in the processing process of the waxberry juice are effectively solved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a production process of bayberry juice. Background Art

[0002] Bayberry is deeply loved by consumers for its unique taste and rich nutritional value. However, fresh bayberry has a short shelf life and is not easy to transport over long distances, which easily leads to waste of resources. Existing bayberry products are mostly dried bayberry, bayberry wine, etc., while bayberry juice products are rare in the market. In addition, existing bayberry juice often has problems such as large nutrient loss, poor taste, and unstable color during processing.

[0003] Therefore, it is of great practical significance to develop a bayberry juice production process that can effectively retain the nutritional components of bayberry while improving the taste and color stability. Summary of the invention

[0004] In view of this, the present invention proposes a bayberry juice production process, aiming to solve the problems of nutrient loss, poor taste and color stability of bayberry juice in the prior art.

[0005] The present invention provides a bayberry juice production process, comprising:

[0006] The bayberry pulp is crushed to obtain bayberry pulp;

[0007] Pectinase and cellulase are added to the bayberry pulp for enzymolysis, and solid-liquid separation is performed after the enzymolysis is completed to obtain bayberry enzymolysis liquid; wherein the enzymolysis conditions include an enzymolysis temperature of 40-50° C., an enzymolysis pH of 4.5-5.5, and an enzymolysis time of 1-3 hours;

[0008] Adding a clarifier to the bayberry enzymatic hydrolyzate for clarification, standing the solution at 4-10° C. for 12-24 hours after adding the clarifier, and then removing the precipitate by centrifugation or filtration to obtain clarified bayberry juice;

[0009] The bayberry juice is sterilized and then concentrated to obtain finished bayberry juice.

[0010] Preferably, the bayberry pulp is pretreated before the bayberry pulp is obtained after the bayberry pulp is crushed;

[0011] The pretreatment comprises freezing the waxberry pulp at a temperature of -18°C to -22°C for no less than 2 hours, and then thawing to 4±1°C before breaking.

[0012] Preferably, when pectinase and cellulase are added to the bayberry pulp, the steps include:

[0013] The total amount of pectinase and cellulase added is 0.1%-0.3% of the weight of the bayberry pulp, wherein the addition ratio of pectinase to cellulase is 1:0.5-1.

[0014] Preferably, the preparation method of the clarifier comprises:

[0015] The chitosan solution was prepared by dissolving chitosan in a 2% acetic acid solution;

[0016] Add ethyl acetate to the chitosan solution, control the temperature and stir to react at room temperature for at least 4 hours;

[0017] neutralizing the reaction solution with a sodium hydroxide solution to precipitate the acetylated chitosan, and then separating the acetylated chitosan by centrifugation or filtration;

[0018] The acetylated chitosan is dried to prepare powder to obtain the clarifier.

[0019] Preferably, when the acetylated chitosan is dried to prepare powder, the particle size of the powder is 10-30 microns.

[0020] Preferably, the added amount of the clarifier is 0.1%-0.3% of the mass of the bayberry enzymatic hydrolysate.

[0021] Preferably, the sterilization treatment adopts high temperature instantaneous sterilization or ultra-high temperature instantaneous sterilization;

[0022] The sterilization condition of the high temperature instantaneous sterilization is at least 120°C for 30-60 seconds;

[0023] The ultra-high temperature instantaneous sterilization condition is at least 135° C. and maintained for 15-20 seconds.

[0024] Preferably, the bayberry juice is vacuum concentrated to 50%-60% of the original volume to obtain finished bayberry juice.

[0025] Preferably, the vacuum concentrated bayberry juice is homogenized to obtain the finished bayberry juice;

[0026] Wherein, the homogenization pressure is 30-50MPa.

[0027] The present invention also provides a bayberry juice, which is prepared according to the bayberry juice production process.

[0028] Compared with the prior art, the present invention has the following beneficial effects:

[0029] The bayberry juice production process of the present invention effectively retains the nutritional components of bayberry through specific enzymolysis conditions and clarification treatment, and improves the taste and color stability of the product. During the enzymolysis process, the appropriate temperature, pH value and time selection are helpful to break the pulp cell wall and release more effective components. The added clarifier is made of specially treated chitosan and ethyl acetate, which can effectively adsorb and remove suspended matter and impurities in the juice and improve the clarity of the juice. In addition, the freezing and thawing steps in the pretreatment can destroy the organizational structure of the bayberry pulp, which is conducive to the subsequent enzymolysis.

[0030] In the sterilization and concentration steps, high temperature instant sterilization or ultra-high temperature instant sterilization is used to effectively kill microorganisms in the juice, extend the shelf life of the product, and avoid the impact of long-term high temperature on the quality of the juice. Vacuum concentration reduces the volume of the product while maintaining the nutritional components of the juice, making it easier to package and transport. Homogenization further ensures that the taste of bayberry juice is uniform, improving consumers' drinking experience.

[0031] In summary, the bayberry juice production process of the present invention not only solves the problems of large nutrient loss, poor taste and unstable color of bayberry juice in the prior art, but also improves the market competitiveness of the product, and has significant economic and social benefits. DETAILED DESCRIPTION

[0032] The exemplary embodiments of the present disclosure will be described in more detail below. Although the exemplary embodiments of the present disclosure are shown below, it should be understood that the present disclosure can be implemented in various forms and should not be limited by the embodiments set forth herein. On the contrary, these embodiments are provided in order to enable a more thorough understanding of the present disclosure and to be able to fully convey the scope of the present disclosure to those skilled in the art. It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments can be combined with each other. The present invention will be described in detail below in conjunction with the embodiments.

[0033] Example 1

[0034] This embodiment provides a bayberry juice production process, and the specific steps are as follows:

[0035] 1. First, select fresh and ripe bayberries, remove the cores, freeze the pulp at -20°C ± 2°C for 2 hours, then thaw it to room temperature at 4°C, and crush it to obtain bayberry pulp.

[0036] 2. Add 0.15% pectinase and 0.075% cellulase in the bayberry pulp according to the mass ratio, control the enzymolysis temperature at 45°C ± 2°C, adjust the pH value to 5.0 ± 0.3, and the enzymolysis time is 2 hours. After the enzymolysis is completed, remove the pulp residue by filtering or centrifugation to obtain the bayberry enzymolysis solution.

[0037] 3. Dissolve chitosan in 2% acetic acid solution, then add ethyl acetate and stir for 4 hours. Then, neutralize with 0.1M sodium hydroxide solution to obtain acetylated chitosan precipitate, filter or centrifuge, and dry to obtain a clarifier with a particle size of 20±3 microns. Add the clarifier at 0.2% of the mass of the bayberry enzymatic hydrolyzate, let it stand for 16 hours, and perform clarification at 4°C.

[0038] 4. The clarified bayberry juice is sterilized by high temperature instantaneous sterilization at a temperature of 125°C for 45 seconds to kill microorganisms and maintain the color and flavor of the juice.

[0039] 5. The sterilized bayberry juice is vacuum concentrated to 55% of its original volume, and then homogenized at a pressure of 35 MPa to ensure a uniform taste of the bayberry juice.

[0040] 6. Finally, the homogenized bayberry juice is cooled, filled, and sealed to obtain finished bayberry juice.

[0041] Example 2

[0042] The bayberry juice production process of Example 2 is basically the same as that of Example 1, with the main differences being the enzymatic hydrolysis conditions and the amount of clarifier added. The specific steps are as follows:

[0043] 1. Select fresh and ripe bayberry, remove the core, freeze the pulp at -22℃±2℃ for 2.5 hours, thaw to room temperature and then crush to obtain bayberry pulp.

[0044] 2. Add 0.2% pectinase and 0.1% cellulase in the bayberry pulp according to the mass ratio, the enzymolysis temperature is 48°C ± 2°C, the pH value is adjusted to 5.5 ± 0.3, and the enzymolysis time is 3 hours. After the enzymolysis, the pulp residue is removed by filtration to obtain the bayberry enzymolysis liquid.

[0045] 3. The process of preparing the clarifier is the same as that of Example 1, but the particle size of the dried clarifier is adjusted to 25±3 μm. The clarifier is added at 0.18% of the mass of the bayberry enzymatic hydrolysate, and the clarification treatment is performed at 4°C for 18 hours.

[0046] 4. The clarified bayberry juice is sterilized by ultra-high temperature instantaneous sterilization at a temperature of 138°C for 18 seconds to ensure the microbial safety of the product.

[0047] 5. The sterilized bayberry juice is vacuum concentrated to 58% of the original volume, and then homogenized at a pressure of 40 MPa to improve the taste and stability of the juice.

[0048] 6. Finally, the homogenized bayberry juice is cooled, filled, and sealed to obtain finished bayberry juice.

[0049] Comparative Example 1

[0050] The bayberry juice production process of Comparative Example 1 is basically the same as that of Example 1, except that no clarification treatment is performed. The specific steps are as follows:

[0051] 1. Select fresh and ripe bayberry, remove the core, freeze the pulp at -20℃±2℃ for 2 hours, thaw to room temperature and then crush to obtain bayberry pulp.

[0052] 2. Add 0.15% pectinase and 0.075% cellulase in the bayberry pulp according to the mass ratio, the enzymolysis temperature is 45°C ± 2°C, the pH value is adjusted to 5.0 ± 0.3, and the enzymolysis time is 2 hours. After the enzymolysis, the pulp residue is removed by filtration to obtain the bayberry enzymolysis liquid.

[0053] 3. The enzymatic hydrolysate is directly subjected to the next step without preparing or adding a clarifier.

[0054] 4. The enzymatic hydrolysate is sterilized by high temperature instantaneous sterilization at 125°C for 45 seconds to kill microorganisms.

[0055] 5. The sterilized bayberry juice is vacuum concentrated to 55% of its original volume, and then homogenized at a pressure of 35 MPa to ensure a uniform taste of the bayberry juice.

[0056] 6. Finally, the homogenized bayberry juice is cooled, filled, and sealed to obtain finished bayberry juice.

[0057] Comparative Example 2

[0058] The bayberry juice production process of Comparative Example 2 is basically the same as that of Example 1, except that the freezing step is omitted. The specific steps are as follows:

[0059] 1. Select fresh and ripe bayberries, remove the pits, and crush them directly to obtain bayberry pulp.

[0060] 2. Add 0.15% pectinase and 0.075% cellulase in the bayberry pulp according to the mass ratio, control the enzymolysis temperature at 45°C ± 2°C, adjust the pH value to 5.0 ± 0.3, and the enzymolysis time is 2 hours. After the enzymolysis is completed, remove the pulp residue by filtering or centrifugation to obtain the bayberry enzymolysis solution.

[0061] 3. The preparation and addition process of the clarifier were the same as in Example 1. The clarifier was added at 0.2% of the mass of the bayberry enzymatic hydrolysate, and the clarification treatment was carried out at 4° C. for 16 hours.

[0062] 4. The clarified bayberry juice is sterilized by high temperature instantaneous sterilization at a temperature of 125°C for 45 seconds to kill microorganisms and maintain the color and flavor of the juice.

[0063] 5. The sterilized bayberry juice is vacuum concentrated to 55% of its original volume, and then homogenized at a pressure of 35 MPa to ensure a uniform taste of the bayberry juice.

[0064] 6. Finally, the homogenized bayberry juice is cooled, filled, and sealed to obtain finished bayberry juice.

[0065] Comparative Example 3

[0066] The production process of bayberry juice in Comparative Example 3 is basically the same as that in Example 1, except that the clarifier used is gelatin. The specific steps are as follows:

[0067] 1. Select fresh and ripe bayberries, remove the cores, freeze the pulp at -20°C ± 2°C for 2 hours, thaw to room temperature and then crush to obtain bayberry pulp.

[0068] 2. Add 0.15% pectinase and 0.075% cellulase in the bayberry pulp according to the mass ratio, control the enzymolysis temperature at 45°C ± 2°C, adjust the pH value to 5.0 ± 0.3, and the enzymolysis time is 2 hours. After the enzymolysis, remove the pulp residue by filtering to obtain the bayberry enzymolysis solution.

[0069] 3. Dissolve gelatin in hot water, stir evenly, and after cooling to room temperature, add 0.2% of the weight of bayberry enzymatic hydrolysate, let stand for 16 hours, and clarify at 4°C.

[0070] 4. The clarified bayberry juice is sterilized by high temperature instantaneous sterilization at a temperature of 125°C for 45 seconds to kill microorganisms and maintain the color and flavor of the juice.

[0071] 5. The sterilized bayberry juice is vacuum concentrated to 55% of its original volume, and then homogenized at a pressure of 35 MPa to ensure a uniform taste of the bayberry juice.

[0072] 6. Finally, the homogenized bayberry juice is cooled, filled, and sealed to obtain finished bayberry juice.

[0073] Test Example 1

[0074] The finished bayberry juices prepared in Examples 1-2 and Comparative Examples 1-3 were tested for physical and chemical properties, including color, turbidity, solid content, pH value, microbial indexes, and sensory evaluation.

[0075] The test results show that

[0076] The test results of Experimental Example 1 show that the bayberry juice of Example 1 and Example 2 exhibits better quality in terms of color retention, turbidity reduction, solid content, pH stability, and microbial safety. In the sensory evaluation, the taste uniformity, aroma, and overall satisfaction of these two groups of samples are higher than those of Comparative Examples 1-3. In particular, in terms of taste and stability, Example 2 has a more significant effect due to the use of more stringent enzymatic hydrolysis conditions and higher homogenization pressure.

[0077] Comparative Example 1 did not undergo clarification, resulting in the presence of more pulp residues in the product, affecting the clarity and taste of the juice. Comparative Example 2 omitted the freezing process, which may have affected the retention of certain heat-sensitive components in bayberry, resulting in a loss of flavor. Comparative Example 3 used gelatin as a clarifier, and although the clarification effect was good, it introduced an unnatural flavor (especially a noticeable moldy smell), affecting consumer acceptance.

[0078] In summary, the production processes of Examples 1 and 2 not only ensure the quality of bayberry juice, but also pay more attention to the taste and stability of the product, and are more in line with the standards of high-quality juice products. The adjustments of Comparative Examples 1-3 affect the sensory characteristics of the product to varying degrees.

[0079] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, ordinary technicians in the relevant field should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modification or equivalent replacement that does not depart from the spirit and scope of the present invention should be covered within the scope of protection of the claims of the present invention.

Claims

1. A bayberry juice production process, characterized in that: include: The bayberry pulp is crushed to obtain bayberry pulp; Pectinase and cellulase are added to the bayberry pulp for enzymolysis, and solid-liquid separation is performed after the enzymolysis is completed to obtain bayberry enzymolysis liquid; wherein the enzymolysis conditions include an enzymolysis temperature of 40-50° C., an enzymolysis pH of 4.5-5.5, and an enzymolysis time of 1-3 hours; Adding a clarifier to the bayberry enzymatic hydrolyzate for clarification, standing the solution at 4-10° C. for 12-24 hours after adding the clarifier, and then removing the precipitate by centrifugation or filtration to obtain clarified bayberry juice; The bayberry juice is sterilized and then concentrated to obtain finished bayberry juice.

2. The bayberry juice production process according to claim 1, characterized in that: After the bayberry pulp is crushed, the bayberry pulp is pretreated before obtaining the bayberry pulp; The pretreatment comprises freezing the waxberry pulp at a temperature of -18°C to -22°C for no less than 2 hours, and then thawing to 4±1°C before breaking.

3. The process for producing bayberry juice according to claim 1, characterized in that: When pectinase and cellulase are added to the bayberry pulp, the method comprises: The total amount of pectinase and cellulase added is 0.1%-0.3% of the weight of the bayberry pulp, wherein the addition ratio of pectinase to cellulase is 1:0.5-1.

4. The process for producing bayberry juice according to claim 1, characterized in that: The preparation method of the clarifier comprises: The chitosan solution was prepared by dissolving chitosan in a 2% acetic acid solution; Add ethyl acetate to the chitosan solution, control the temperature and stir to react at room temperature for at least 4 hours; neutralizing the reaction solution with a sodium hydroxide solution to precipitate the acetylated chitosan, and then separating the acetylated chitosan by centrifugation or filtration; The acetylated chitosan is dried to prepare powder to obtain the clarifier.

5. The process for producing bayberry juice according to claim 4, characterized in that: When the acetylated chitosan is dried to prepare powder, the particle size of the powder is 10-30 microns.

6. The bayberry juice production process according to claim 1 or 4, characterized in that: The added amount of the clarifier is 0.1%-0.3% of the mass of the bayberry enzymatic hydrolysate.

7. The process for producing bayberry juice according to claim 1, characterized in that: The sterilization treatment adopts high temperature instantaneous sterilization or ultra-high temperature instantaneous sterilization; The sterilization condition of the high temperature instantaneous sterilization is at least 120°C for 30-60 seconds; The ultra-high temperature instantaneous sterilization condition is at least 135° C. and maintained for 15-20 seconds.

8. The process for producing bayberry juice according to claim 1, characterized in that: The bayberry juice is vacuum concentrated to 50%-60% of the original volume to obtain finished bayberry juice.

9. The process for producing bayberry juice according to claim 1 or 8, characterized in that: The vacuum concentrated bayberry juice is homogenized to obtain a finished bayberry juice; Wherein, the homogenization pressure is 30-50MPa.

10. A bayberry juice, characterized in that: The bayberry juice is prepared according to the bayberry juice production process according to any one of claims 1-9.