Preparation method of low-viscosity red wolfberry primary pulp

Abstract

The invention discloses a preparation method of low-viscosity red wolfberry primary pulp, and belongs to the technical field of food processing. The method comprises the following steps: performing crushing treatment on cleaned red Chinese wolfberry fruits to obtain Chinese wolfberry fruit pulp, heating the Chinese wolfberry fruit pulp, adding cellulase and pectinase for enzymolysis, and performing superfine grinding, ultrafiltration treatment, high-pressure homogenization and sterilization treatment after the enzymolysis is finished to obtain the low-viscosity red Chinese wolfberry fruit primary pulp. According to the preparation method disclosed by the invention, through the process steps of enzymolysis, ultrafiltration, superfine grinding, high-pressure homogenization and the like, the viscosity of the red wolfberry primary pulp is effectively reduced, the taste and eating experience of the product are improved, and the preparation method is simple in process, convenient to operate and suitable for industrial production.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-viscosity red wolfberry puree. Background Art

[0002] Lycium barbarum is a deciduous shrub belonging to the Solanaceae family and the genus Lycium. It is a traditional Chinese medicinal and edible plant. Red wolfberry is rich in various nutrients, such as Lycium barbarum polysaccharides, carotenoids, vitamins, etc. It has various functions such as anti-oxidation, improving immunity, and protecting the liver.

[0003] At present, wolfberry processing is mainly dried. When eating, it needs to be soaked in water, cooked into porridge, or soaked in wine. This way of eating is time-consuming and laborious, and there are many inconveniences. Although wolfberry has high nutritional value, the single product type has seriously hindered the development of the wolfberry industry. It is urgent to develop wolfberry products that meet market demand. Developing a series of wolfberry puree products can not only make better use of fresh wolfberry fruits and avoid waste of resources, but also retain functional ingredients such as carotene in wolfberry to the greatest extent, meeting consumers' pursuit of the concept of "natural, healthy, and green".

[0004] Red wolfberry puree is a liquid product obtained by processing fresh red wolfberry, which retains most of the nutrients in red wolfberry and is easier for human body to absorb. However, the existing red wolfberry puree generally has the problem of high viscosity, which affects the taste and eating experience of the product and is not conducive to the packaging and transportation of the product. Therefore, it is of great practical significance to develop a method for preparing red wolfberry puree with low viscosity. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing low-viscosity red wolfberry puree to solve the problems existing in the above-mentioned prior art. The preparation method of the present invention effectively reduces the viscosity of the red wolfberry puree through process steps such as enzymolysis, ultrafiltration, ultrafine grinding and high-pressure homogenization, and improves the taste and eating experience of the product.

[0006] To achieve the above object, the present invention provides the following solutions:

[0007] The present invention provides a method for preparing low-viscosity red wolfberry puree, comprising the following steps:

[0008] The cleaned red wolfberries are crushed to obtain wolfberry pulp, which is heated and then enzymolyzed by adding cellulase and pectinase. After the enzymolysis, the pulp is subjected to ultrafine grinding, ultrafiltration, high-pressure homogenization and sterilization to obtain the low-viscosity red wolfberry pulp.

[0009] Furthermore, the added amount of the cellulase and the pectinase is 0.05% to 0.1% of the mass of the wolfberry pulp.

[0010] Furthermore, the temperature of the enzymatic hydrolysis is 40°C to 50°C, and the time is 20 to 40 minutes.

[0011] Furthermore, the heating is at 80° C. to 90° C. for 5s to 10s.

[0012] Furthermore, the temperature of the ultrafine grinding is 28° C. and the pressure is 180 MPa.

[0013] Furthermore, the pore size of the ultrafiltration membrane in the ultrafiltration treatment is 0.1 μm, the ultrafiltration pressure is 0.2 MPa, and the flow rate is 2 m / s.

[0014] Furthermore, the pressure of the high-pressure homogenization is 25 MPa, and the time is 3-5 min.

[0015] Furthermore, the high-pressure homogenization further includes preheating the wolfberry pulp, and the preheating temperature is 50°C.

[0016] Furthermore, during the crushing process, vitamin C and citric acid are added to the red wolfberry.

[0017] The invention also provides low-viscosity red wolfberry puree obtained by the preparation method.

[0018] The present invention discloses the following technical effects:

[0019] The preparation method of the present invention effectively reduces the viscosity of red wolfberry pulp through process steps such as enzymolysis, ultrafiltration, ultrafine grinding and high-pressure homogenization, and improves the taste and eating experience of the product. The present invention uses specific amounts of pectinase and cellulase for enzymolysis treatment, which can decompose pectin and cellulose in red wolfberry pulp, release more nutrients, and improve the nutritional value of the product. Ultrafiltration treatment and ultrafine grinding can remove macromolecular substances in the pulp, such as proteins, polysaccharides, etc., reduce the viscosity of the product, and retain small molecular nutrients in the pulp, such as vitamins, minerals, etc. The preparation method of the present invention is simple in process, easy to operate, and suitable for industrial production. DETAILED DESCRIPTION

[0020] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0021] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0022] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0023] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0024] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0025] Example 1

[0026] A method for preparing low-viscosity red wolfberry puree:

[0027] 1. Raw material preparation: Select 100 kg of fresh, mature, pest-free red wolfberry fruits, rinse them with clean water, and remove impurities and dust on the surface;

[0028] 2. Crushing: Put the washed red wolfberry fruits into a crusher for crushing and beating. Add 100g of vitamin C and 100g of citric acid during crushing. The rotating speed of the rotary knife is 5000rpm. The crushing takes 3 minutes and the crushing degree is controlled at about 80%. The crushed pulp is filtered through a 100-mesh filter to remove larger pomace.

[0029] 3. Enzymatic hydrolysis: The filtered wolfberry pulp is heated to 85°C and maintained for 5 seconds. After the heating is completed, 0.1wt% pectinase (CAS No.: 9032-75-1, enzyme activity 30,000 U / g) and 0.08wt% cellulase (CAS No.: 9012-54-8, enzyme activity 400,000 U / g) are added to the wolfberry pulp. The enzymatic hydrolysis temperature is controlled at 45°C and the enzymatic hydrolysis time is 30 minutes. Stirring is continued during the enzymatic hydrolysis process. After the enzymatic hydrolysis is completed, the enzymatic hydrolyzate is subjected to enzyme inactivation treatment at 100°C for 5 minutes.

[0030] 4. Ultrafine grinding: The red wolfberry pulp after enzymatic hydrolysis is treated with ultrafine grinding equipment at 28°C. The pressure of ultrafine grinding treatment is 180MPa, and the particle size after ultrafine grinding treatment is less than 20μm;

[0031] 5. Ultrafiltration treatment: The ultrafinely crushed red wolfberry pulp is subjected to ultrafiltration treatment, using an ultrafiltration membrane with a pore size of 0.1μm, an ultrafiltration pressure of 0.2MPa, and a flow rate of 2m / s to remove macromolecular substances in the pulp;

[0032] 6. High-pressure homogenization: preheat the ultrafiltered wolfberry pulp to 55°C and homogenize it in a homogenizer at a pressure of 25 MPa for 3 minutes;

[0033] 7. Sterilization: The homogenized red wolfberry pulp is sterilized at high temperature instantaneously, the sterilization temperature is 120°C, and the sterilization time is 5s.

[0034] 8. Filling and packaging: The sterilized red wolfberry puree is aseptically filled and packaged in glass bottles with a capacity of 250 mL per bottle.

[0035] Example 2

[0036] A method for preparing low-viscosity red wolfberry puree:

[0037] 1. Raw material preparation: Select 100 kg of fresh, mature, pest-free red wolfberry fruits, rinse them with clean water, and remove impurities and dust on the surface;

[0038] 2. Crushing: Put the washed red wolfberry fruits into a crusher for crushing and pulping. Add 100g of vitamin C and 200g of citric acid during crushing. The rotating speed of the blade is 5000rpm during pulping. Crushing takes 3 minutes. The crushing degree is controlled at about 80%. The crushed pulp is filtered through a 100-mesh filter to remove larger pomace.

[0039] 3. Enzymatic hydrolysis: The filtered wolfberry pulp is heated to 90°C and maintained for 6 seconds. After the heating is completed, 0.05wt% pectinase and 0.1wt% cellulase are added to the wolfberry pulp. The enzymatic hydrolysis temperature is controlled at 40°C and the enzymatic hydrolysis time is 40min. The enzymatic hydrolysis process is continuously stirred. After the enzymatic hydrolysis is completed, the enzymatic hydrolyzate is subjected to enzyme inactivation treatment at 100°C for 5min.

[0040] 4. Ultrafine grinding: The red wolfberry pulp after enzymatic hydrolysis is treated with ultrafine grinding equipment at 28°C. The pressure of ultrafine grinding treatment is 180MPa, and the particle size after ultrafine grinding treatment is less than 20μm;

[0041] 5. Ultrafiltration treatment: The ultrafinely crushed red wolfberry pulp is subjected to ultrafiltration treatment, using an ultrafiltration membrane with a pore size of 0.1μm, an ultrafiltration pressure of 0.2MPa, and a flow rate of 2m / s to remove macromolecular substances in the pulp;

[0042] 6. High-pressure homogenization: preheat the ultrafiltered wolfberry pulp to 53°C and homogenize it in a homogenizer at a pressure of 25 MPa for 5 minutes;

[0043] 7. Sterilization: The homogenized red wolfberry pulp is sterilized at high temperature instantaneously, the sterilization temperature is 120°C, and the sterilization time is 5s.

[0044] 8. Filling and packaging: The sterilized red wolfberry puree is aseptically filled and packaged in glass bottles with a capacity of 250 mL per bottle.

[0045] Example 3

[0046] A method for preparing low-viscosity red wolfberry puree:

[0047] 1. Raw material preparation: Select 100 kg of fresh, mature, pest-free red wolfberry fruits, rinse them with clean water, and remove impurities and dust on the surface;

[0048] 2. Crushing: Put the washed red wolfberry fruits into a crusher for crushing and beating. Add 200g vitamin C and 100g citric acid during crushing. The rotating speed of the rotary knife is 5000rpm. The crushing takes 3 minutes and the crushing degree is controlled at about 80%. The crushed pulp is filtered through a 100-mesh filter to remove larger pomace.

[0049] 3. Enzymatic hydrolysis: The filtered wolfberry pulp is heated to 80°C and maintained for 10 seconds. After the heating is completed, 0.07wt% pectinase and 0.05wt% cellulase are added to the wolfberry pulp. The enzymatic hydrolysis temperature is controlled at 50°C and the enzymatic hydrolysis time is 20min. The enzymatic hydrolysis process is continuously stirred. After the enzymatic hydrolysis is completed, the enzymatic hydrolyzate is subjected to enzyme inactivation treatment at 100°C for 5min.

[0050] 4. Ultrafine grinding: The red wolfberry pulp after enzymatic hydrolysis is treated with ultrafine grinding equipment at 28°C. The pressure of ultrafine grinding treatment is 180MPa, and the particle size after ultrafine grinding treatment is less than 20μm;

[0051] 5. Ultrafiltration treatment: The ultrafinely crushed red wolfberry pulp is subjected to ultrafiltration treatment, using an ultrafiltration membrane with a pore size of 0.1μm, an ultrafiltration pressure of 0.2MPa, and a flow rate of 2m / s to remove macromolecular substances in the pulp;

[0052] 6. High-pressure homogenization: preheat the ultrafiltered wolfberry pulp to 50°C and homogenize it in a homogenizer at a pressure of 25 MPa for 4 minutes;

[0053] 7. Sterilization: The homogenized red wolfberry pulp is sterilized at high temperature instantaneously, the sterilization temperature is 120°C, and the sterilization time is 5s.

[0054] 8. Filling and packaging: The sterilized red wolfberry puree is aseptically filled and packaged in glass bottles with a capacity of 250 mL per bottle.

[0055] Comparative Example 1

[0056] The only difference between this comparative example and Example 1 is that in step 3, no heating is performed before the enzymatic hydrolysis treatment.

[0057] Comparative Example 2

[0058] The only difference between this comparative example and Example 1 is that in step 3, the filtered wolfberry pulp is heated to 70° C. and maintained for 15 seconds.

[0059] Comparative Example 3

[0060] The difference between this comparative example and Example 1 is that in step 3, after the filtered wolfberry pulp is heated, 0.05 wt % pectinase, 0.05 wt % cellulase and 0.05 wt % amylase (CAS number: 9000-92-4, enzyme activity 2000 U / g) are added to the wolfberry pulp.

[0061] Comparative Example 4

[0062] The difference between this comparative example and Example 1 is that the ultrafiltration treatment in step 5 is omitted.

[0063] Comparative Example 5

[0064] The only difference between this comparative example and Example 1 is that the ultrafiltration treatment in step 5 is adjusted after the high-pressure homogenization treatment step.

[0065] Test example

[0066] The red wolfberry purees prepared in Examples 1 to 3 and Comparative Examples 1 to 5 were subjected to sensory evaluation by 50 people aged between 10 and 60. The average of the scores was used as the sensory evaluation score, with a full score of 10. The evaluation criteria are shown in Table 1, and the sensory evaluation score results are shown in Table 2.

[0067] Table 1 Sensory evaluation standards

[0068]

[0069] Table 2 Sensory evaluation results

[0070] Product form Product flavor Overall taste Evaluation score Example 1 9.7 9.8 9.7 9.7 Example 2 9.7 9.7 9.6 9.7 Example 3 9.6 9.8 9.7 9.7 Comparative Example 1 9.7 9.6 9.2 9.5 Comparative Example 2 9.6 9.5 8.3 9.1 Comparative Example 3 9.6 8.2 7.5 9.4 Comparative Example 4 9.7 9.7 9.3 9.6 Comparative Example 4 9.5 9.6 9.3 9.5

[0071] The viscosity of the red wolfberry puree prepared in Examples 1 to 3 and Comparative Examples 1 to 5 was measured. The results are shown in Table 3.

[0072] Table 3 Viscosity value measurement results

[0073] Viscosity(mP.s) Example 1 83.6 Example 2 84.3 Example 3 84.1 Comparative Example 1 89.7 Comparative Example 2 90.2 Comparative Example 3 87.3 Comparative Example 4 95.4 Comparative Example 4 93.6

[0074] From the data in Table 2 and Table 3, it can be seen that the overall sensory evaluation of the red wolfberry puree prepared in Examples 1 to 3 of the present invention is higher than that of Comparative Examples 1 to 5. In Comparative Example 3, after adjusting the enzyme composition during enzymatic hydrolysis, although the viscosity of the obtained red wolfberry puree is also reduced, the overall sensory evaluation score is significantly reduced. This indicates that the adjustment of the process steps and process parameters in the preparation method of the present invention has a great influence on the viscosity of the final red wolfberry puree and the overall product sensory perception.

[0075] The embodiments described above are only descriptions of the preferred modes of the present invention, and are not intended to limit the scope of the present invention. Without departing from the design spirit of the present invention, various modifications and improvements made to the technical solutions of the present invention by ordinary technicians in this field should all fall within the protection scope determined by the claims of the present invention.

Claims

1. A method for preparing low-viscosity red wolfberry puree, characterized in that: The following steps are involved: The cleaned red wolfberries are crushed to obtain wolfberry pulp, which is heated and then enzymolyzed by adding cellulase and pectinase. After the enzymolysis, the pulp is subjected to ultrafine grinding, ultrafiltration, high-pressure homogenization and sterilization to obtain the low-viscosity red wolfberry pulp.

2. The preparation method according to claim 1, characterized in that: The added amount of the cellulase and the pectinase is 0.05% to 0.1% of the mass of the wolfberry pulp.

3. The preparation method according to claim 1, characterized in that: The temperature of the enzymolysis is 40°C to 50°C, and the time is 20 to 40 minutes.

4. The preparation method according to claim 1, characterized in that: The heating is performed at 80° C. to 90° C. for 5 seconds to 10 seconds.

5. The preparation method according to claim 1, characterized in that: The temperature of the ultrafine grinding is 28° C. and the pressure is 180 MPa.

6. The preparation method according to claim 1, characterized in that: The pore size of the ultrafiltration membrane in the ultrafiltration treatment is 0.1 μm, the ultrafiltration pressure is 0.2 MPa, and the flow rate is 2 m / s.

7. The preparation method according to claim 1, characterized in that: The pressure of the high-pressure homogenization is 25 MPa, and the time is 3-5 min.

8. The preparation method according to claim 7, characterized in that: The method further includes preheating the wolfberry pulp before the high-pressure homogenization, wherein the preheating temperature is 50°C.

9. The preparation method according to claim 1, characterized in that: During the crushing process, vitamin C and citric acid are added to the red wolfberry.

10. A red wolfberry puree with low viscosity obtained by the preparation method according to any one of claims 1 to 9.

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