Method for preparing pumpkin mixed juice by enzyme engineering technology

An enzyme engineering and pumpkin technology, applied in the field of enzymatic preparation of pumpkin juice mixture

Inactive Publication Date: 2004-04-28
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In relevant literature reports, common enzymes are used in the production of apple juice and some other clear juices, but there are few reports on the production of relatively turbid pumpkin mixed juices

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Prepare pumpkin mixed juice according to the above process route in the manual, enzymatic hydrolysis reaction process: reaction temperature 50°C, under natural pH, 0.05% mesophilic α-amylase, 0.20% cellulase II, 0.004% pectinase A, enzyme reaction time For 2 hours, its juice yield was 78%, the soluble solid content was 5.0°Brix, and the turbidity was 596NTU. Controlling the pectin with a wide molecular weight distribution in pumpkin mixed juice can obtain pumpkin mixed juice with good color stability and turbidity stability. The mesophilic α-amylase and cellulase II are domestic enzymes, and the pectinase A is PECTINEX ULTRA SP-L, provided by NOVO Company.

Embodiment 2

[0056] Operation is the same as in Example 1, enzymolysis reaction process: reaction temperature 50°C, under natural pH, 0.04% mesophilic α-amylase, 0.20% cellulase II, 0.003% pectinase B, enzyme reaction time is 2 hours, The juice yield is 74%, the soluble solid content is 5.5°Brix, and the turbidity is 588NTU. Controlling the pectin with a wide molecular weight distribution in pumpkin mixed juice can obtain pumpkin mixed juice with good color stability and turbidity stability. Pectinase B is PECTINEX SMASH, provided by NOVO company.

Embodiment 3

[0058] Operation is the same as in Example 1, enzymolysis reaction process: reaction temperature 50°C, under natural pH, 0.04% mesophilic α-amylase, 0.20% cellulase II, 0.003% pectinase C, enzyme reaction time is 1 hour, The juice yield is 62%, the soluble solid content is 5.4°Brix, and the turbidity is 581NTU. Controlling the pectin with a wide molecular weight distribution in pumpkin mixed juice can obtain pumpkin mixed juice with good color stability and turbidity stability. Pectinase C is CITOZYME CLOUDY 100L, provided by NOVO Company.

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PUM

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Abstract

The present invention relates to the application of enzyme engineering technology in food production industry. The present invention prepares mixed pumpkin juice by means of composite enzyme system liquefying technology and enzymolysis terminal controlling technology. The enzymolysis reaction is one of adding composite enzyme system comprising cellulase, pectase and amylase into pumpkin juice, and the enzymolysis terminal is controlled via the viscosity and turbidity of enzymolyzed pumpkin juice. The present invention has the advantages of scientific and reasonable technological process, convenient operation, high pumpkin juice yield, high quality and stable color and turbidity.

Description

technical field [0001] The invention relates to a method for preparing pumpkin mixed juice by enzyme engineering technology, which relates to the application of enzyme engineering technology in food industry, in particular to a method for preparing pumpkin mixed juice by enzymatic method. Background technique [0002] There are many ways to prepare fruit and vegetable juices, including boiling extraction, solvent extraction, steam extraction, pressing extraction and enzymatic juice extraction. With the continuous development of biotechnology, the application of enzymes in the soft drink industry is becoming more and more extensive. For example, adding pectinase preparation or cellulase preparation can help to clarify and filter apple juice, grape juice, etc., can prevent the formation of gel in concentrated clear juice, control the turbidity of fruit and vegetable juice, etc., they can improve and improve the quality and quality of fruit and vegetable juice stability. In f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L3/16A23L3/3463
Inventor 许时婴王璋秦蓝杨瑞金钱长华
Owner JIANGNAN UNIV
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