Fruit juice sugar reduction equipment, fruit juice sugar reduction methods, sugar-reduced fruit juice and related applications

Abstract

The present application provides a juice sugar reduction device, a juice sugar reduction method, a sugar-reduced juice and related applications, and relates to the field of food engineering technology. The present application uses magnetic immobilized enzymes to reduce the sugar content of juice, and there is no need to inactivate the free enzymes by high temperature as in the traditional scheme, which simplifies the juice sugar reduction process, improves the sugar reduction efficiency, and can better retain the nutrients, flavor and color of the juice; when the juice is drawn out from the fermentation tank body, the present application uses a magnetic field generating device to adsorb the magnetic immobilized enzyme to achieve the separation of the magnetic immobilized enzyme and the juice, and there is no need to achieve the separation of the two by centrifugation or filtration as in the traditional scheme, so that the separation of the magnetic immobilized enzyme and the juice is faster, and the insoluble matter in the juice can be prevented from adhering to the immobilized enzyme, thereby improving the reuse rate of the immobilized enzyme. Based on this, the sugar-reduced juice produced by the present application can be better used in maintaining body shape and / or preparing products for preventing diseases.

Description

Technical Field

[0001] The present application relates to the field of food engineering technology, and in particular to a juice sugar reduction device, a juice sugar reduction method, a sugar-reduced juice and related applications. Background Art

[0002] Juice is a drink made from fresh fruit through physical methods such as squeezing, centrifugation, and extraction. It retains most of the nutrients in the fruit, such as vitamins, minerals, sugars, and pectin in dietary fiber, and juices made from different fruits have different flavors. In related technologies, when reducing the sugar content of juice, enzymes can be added to the juice to decompose the sugars (such as sucrose, glucose, etc.) in the juice into other substances through enzymatic reactions, thereby reducing the sugar content of the juice. Usually, the enzyme used in the enzymatic hydrolysis reaction is either a free enzyme or an immobilized enzyme (for example, fructosyltransferase is immobilized on a sodium alginate gel carrier by an embedding method). When the enzyme used in the enzymatic hydrolysis reaction is a free enzyme, the juice needs to be heated after the enzymatic hydrolysis reaction to increase its temperature so as to inactivate the free enzyme by high temperature. This not only increases the sugar reduction process of the juice, but also causes the loss of nutrients in the juice and affects the taste of the juice. When the enzyme used in the enzymatic hydrolysis reaction is an immobilized enzyme, the immobilized enzyme needs to be separated from the juice by centrifugation or filtration after the enzymatic hydrolysis reaction. However, since the juice contains a small amount of insoluble matter, these insoluble matter will be mixed with the immobilized enzyme. Therefore, these insoluble matter are easy to adhere to the immobilized enzyme after deposition, thereby reducing the reuse rate of the immobilized enzyme. Summary of the invention

[0003] The present application provides a juice sugar reduction device, a juice sugar reduction method, a sugar-reduced juice and related applications, aiming to solve the problem in the related art that when the juice is reduced in sugar by enzymatic hydrolysis, the nutrients in the juice are severely lost and the enzyme reuse rate is low.

[0004] In order to solve the above-mentioned drawbacks existing in the related art, the first aspect of the present application provides a juice sugar reduction device, which includes a frame, a magnetic field generating device and a hollow fermentation tank body, wherein the magnetic field generating device and the fermentation tank body are arranged on the frame at intervals, and the fermentation tank body has a liquid inlet and a liquid outlet connected to the inside. Specifically, the liquid inlet is used to introduce juice and magnetic immobilized enzyme into the fermentation tank body, so as to reduce the sugar content of the juice by utilizing the enzymatic hydrolysis reaction of the magnetic immobilized enzyme in the juice; the magnetic field generating device is used to generate a magnetic field and penetrate into the fermentation tank body after the enzymatic hydrolysis reaction is completed, so as to adsorb the magnetic immobilized enzyme onto the inner wall of the fermentation tank body; the liquid outlet is used to lead out the juice in the fermentation tank body after the magnetic field generating device adsorbs the magnetic immobilized enzyme onto the inner wall of the fermentation tank body. Furthermore, the juice sugar reduction device also includes a controller arranged on the frame and communicatively connected to the magnetic field generating device, which is used to control the magnetic field generating device to generate a magnetic field and penetrate into the fermentation tank body after the enzymatic hydrolysis reaction is completed.

[0005] In some implementations, the magnetic field generating device includes an electromagnetic device and a power supply disposed on a frame, the electromagnetic device is spaced apart from the fermentation tank body, the electromagnetic device is electrically connected to the power supply, the power supply is communicatively connected to a controller, and the controller is specifically used to control the power supply to energize the electromagnetic device after the enzymatic hydrolysis reaction is completed, so that the electromagnetic device generates a magnetic field and penetrates into the fermentation tank body. In one implementation, the electromagnetic device includes a ring-shaped electromagnet surrounding the fermentation tank body. In another implementation, the electromagnetic device includes at least one electromagnet; wherein, when the electromagnetic device includes two electromagnets, the two electromagnets are respectively located on opposite sides of the fermentation tank body; when the electromagnetic device includes more than two electromagnets, multiple electromagnets are disposed around the fermentation tank body, and any two adjacent electromagnets are spaced apart from each other.

[0006] In some implementations, the magnetic field generating device includes a magnetic device, a lifting device and a magnetic shielding plate. The magnetic device is arranged on the frame and is spaced from the fermentation tank body. The lifting device is arranged on the frame and is located between the magnetic device and the fermentation tank body. The magnetic shielding plate is arranged on the lifting device and is connected to the lifting device drive. The lifting device is connected to the controller in communication. The controller is specifically used to: before the enzymatic hydrolysis reaction starts, control the lifting device to drive the magnetic shielding plate to rise between the magnetic device and the fermentation tank body to prevent the magnetic field generated by the magnetic device from penetrating into the fermentation tank body, so that the magnetic immobilized enzyme is dispersed in the juice; after the enzymatic hydrolysis reaction ends, control the lifting device to drive the magnetic shielding plate to withdraw from between the magnetic device and the fermentation tank body, so that the magnetic field generated by the magnetic device penetrates into the fermentation tank body. In one of the implementations, the magnetic device includes a ring magnet surrounding the fermentation tank body. In another implementation scheme, the magnetic attraction device includes at least one magnet; when the magnetic attraction device includes two magnets, the two magnets are respectively located on opposite sides of the fermentation tank body; when the magnetic attraction device includes more than two magnets, several magnets are arranged around the fermentation tank body, and any two adjacent magnets are spaced from each other.

[0007] In some implementations, the juice sugar reduction device further includes a temperature detector and a heating device which are respectively connected to the controller in communication, the heating device is arranged on the frame and in contact with the outer wall of the fermentation tank body, and the temperature detector is arranged on the inner wall of the fermentation tank body and is used to be immersed in the juice. Specifically, the heating device is used to heat the juice before the end of the enzymatic hydrolysis reaction; the temperature detector is used to detect the temperature of the juice in real time before the end of the enzymatic hydrolysis reaction, and transmit the temperature of the juice to the controller; the controller is also used to determine whether the temperature of the juice is within a preset temperature range, and if it is not within the preset temperature range, control the heating device to adjust the heating amount of the juice so that the temperature of the juice is within the preset temperature range.

[0008] In one of the implementation schemes, the heating device includes a heating sleeve and a power supply that is communicatively connected to a controller. The heating sleeve is arranged on the outer wall of the fermentation tank body. The power supply is arranged on the frame and electrically connected to the heating sleeve. Specifically, the power supply is used to transmit a heating current to the heating sleeve to heat the heating sleeve; the heating sleeve is used to heat the juice by the heat emitted by itself; the controller is specifically used to control the power supply to adjust the size of the heating current when the temperature of the juice is not within the preset temperature range, so as to adjust the heating amount of the heating sleeve heating the juice, so that the temperature of the juice is within the preset temperature range. In this implementation scheme, the heating sleeve includes a heating element, a wiring terminal, an insulating layer, and an inner layer and an outer layer relative to each other. The inner layer is used to contact the outer wall of the fermentation tank body, the insulating layer is arranged between the inner layer and the outer layer, the heating element is arranged between the insulating layer and the inner layer, the wiring terminal is arranged on the outer layer, and the heating element is electrically connected to the power supply through the wiring terminal. Specifically, the wiring terminal is used to transmit the heating current provided by the power supply to the heating element to heat the heating element; the heating element is used to heat the juice by the heat emitted by itself.

[0009] In one of the implementation schemes, the heating device includes a water storage jacket and a circulating water heating component, the water storage jacket is mounted on the outer wall of the fermentation tank body, the circulating water heating component is mounted on the frame and connected to the water storage jacket, and the circulating water heating component is communicatively connected to the controller. Specifically, the circulating water heating component is used to cyclically deliver heating water to the water storage jacket and recover the heating water in the water storage jacket, thereby heating the water storage jacket; the water storage jacket is used to heat the juice by the heat it emits; the controller is specifically used to control the circulating water heating component to adjust the temperature of the heating water to adjust the heating amount of the juice heated by the water storage jacket when the temperature of the juice is not within the preset temperature range, so that the temperature of the juice is within the preset temperature range.

[0010] In the present implementation, the circulating water heating assembly includes a heater, a water tank, a circulating water pump, a water inlet pipe and a water return pipe. The heater, the water tank and the circulating water pump are all arranged on a frame. The heater contacts the outer wall of the water tank. One end of the water inlet pipe is arranged in the water storage jacket, and the other end is connected to the water tank through the circulating water pump. One end of the water return pipe is arranged in the water storage jacket, and the other end is connected to the water tank through the circulating water pump. The heater and the circulating water pump are respectively connected to the controller. Specifically, the heater is used to heat the heating water stored in the water tank; the circulating water pump is used to cyclically transport the heating water in the water tank to the water storage jacket through the water inlet pipe under the control of the controller, and to recycle the heating water in the water storage jacket to the water tank through the water return pipe to heat the water storage jacket; the controller is specifically used to control the heater to adjust the heating amount of the heating water when the temperature of the juice is not within the preset temperature range, so as to adjust the heating amount of the juice heated by the water storage jacket, so that the temperature of the juice is within the preset temperature range.

[0011] In some implementation schemes, the juice sugar reduction device further includes a dissolved oxygen detector, a compressed air device and an air pipe, the dissolved oxygen detector and the compressed air device are respectively connected to the controller in communication, the compressed air device is arranged on the frame, the dissolved oxygen detector is arranged on the inner wall of the fermentation tank body and is used to be immersed in the juice, and the air pipe has a relative air inlet end and an air outlet end, the air inlet end is connected to the compressed air device, and the air outlet end is arranged in the fermentation tank body and is used to be inserted into the juice. Specifically, the compressed air device is used to generate room temperature compressed air before the end of the enzymatic hydrolysis reaction, and to deliver the room temperature compressed air to the juice through the air pipe; the dissolved oxygen detector is used to detect the dissolved oxygen of the juice in real time before the end of the enzymatic hydrolysis reaction, and to transmit the dissolved oxygen of the juice to the controller; the controller is also used to determine whether the dissolved oxygen of the juice is within the preset dissolved oxygen range, and when it is not within the preset dissolved oxygen range, control the compressed air device to adjust the delivery amount of the room temperature compressed air to the juice, thereby adjusting the dissolved oxygen of the juice so that the dissolved oxygen of the juice is within the preset dissolved oxygen range.

[0012] In one of the implementation schemes, the compressed air device includes a drive motor, a compressor, an air filter, a cooler and an air storage tank arranged on a frame, the air filter, the compressor, the cooler and the air storage tank are connected in sequence, the air storage tank is connected to the air inlet end of the air pipe through a flow control valve, the drive motor is connected to the compressor, and the drive motor and the flow control valve are respectively connected to the controller in communication. Specifically, the drive motor is used to drive the compressor under the control of the controller; the air filter is used to filter the air entering the compressor; the compressor is used to compress the air and obtain high-temperature compressed air accordingly; the cooler is used to cool the high-temperature compressed air and obtain normal-temperature compressed air accordingly; the air storage tank is used to store normal-temperature compressed air; the flow control valve is used to transport the normal-temperature compressed air in the air storage tank to the juice through the air pipe; the controller is specifically used to control the flow control valve to adjust its opening when the dissolved oxygen of the juice is not within the preset dissolved oxygen range, so as to adjust the amount of normal-temperature compressed air delivered to the juice, so that the dissolved oxygen of the juice is within the preset dissolved oxygen range.

[0013] In some implementation schemes, the juice sugar reduction device further includes a pH detector, a pH adjustment device and an infusion tube. The pH detector and the pH adjustment device are respectively connected to the controller in communication. The pH adjustment device is arranged on the frame. The pH detector is arranged on the inner wall of the fermentation tank body and is used to be immersed in the juice. The infusion tube has a relative liquid inlet end and a liquid outlet end. The liquid inlet end is connected to the pH adjustment device, and the liquid outlet end is arranged in the fermentation tank body and is used to be inserted into the juice. Specifically, the pH adjustment device is used to inject an acidic solution and / or an alkaline solution into the juice through the infusion tube before the end of the enzymatic hydrolysis reaction; the pH detector is used to detect the pH of the juice in real time before the end of the enzymatic hydrolysis reaction, and transmit the pH of the juice to the controller; the controller is also used to determine whether the pH of the juice is within a preset pH range, and when it is not within the preset pH range, control the pH adjustment device to adjust the injection amount of the acidic solution and / or alkaline solution into the juice so that the pH of the juice is within the preset pH range.

[0014] In one of the implementation schemes, the infusion tube includes an acidic infusion tube and an alkaline infusion tube, the pH regulating device includes an acidic liquid storage tank, an alkaline liquid storage tank and a metering pump arranged on a frame, the metering pump is communicatively connected to the controller, the acidic liquid storage tank is used to store an acidic solution, the alkaline liquid storage tank is used to store an alkaline solution, the liquid outlet end of the acidic infusion tube is arranged in the fermentation tank body and is used to be inserted into the juice, and the liquid inlet end is connected to the acidic liquid storage tank through the metering pump, the liquid outlet end of the alkaline infusion tube is arranged in the fermentation tank body and is used to be inserted into the juice, and the liquid inlet end is connected to the alkaline liquid storage tank through the metering pump. Specifically, the metering pump is used to extract an acidic solution from an acidic liquid storage tank and inject it into the juice through an acidic infusion tube, and / or to extract an alkaline solution from an alkaline liquid storage tank and inject it into the juice through an alkaline infusion tube; the controller is specifically used to control the metering pump to adjust the extraction amount of the acidic solution and / or alkaline solution when the pH of the juice is not within a preset pH range, so as to adjust the injection amount of the acidic solution and / or alkaline solution into the juice, so that the pH of the juice is within the preset pH range.

[0015] In some implementations, the juice sugar reduction device further includes a stirring device disposed on the inner wall of the fermentation tank body and communicatively connected to the controller, and the controller is further used to control the stirring device to stir the juice before the enzymatic hydrolysis reaction ends. In one implementation, the stirring device includes a stirring blade and a stirring motor communicatively connected to the controller, the stirring motor is disposed on the inner wall of the fermentation tank body and is drive-connected to the stirring blade, and the controller is specifically used to control the stirring motor to drive the stirring blade to rotate before the enzymatic hydrolysis reaction ends, so as to stir the juice by the rotation of the stirring blade.

[0016] In some implementation schemes, the juice sugar reduction device further includes a pressure detector, an electric actuator and an exhaust valve. The fermentation tank body also has an exhaust port connected to the interior. The exhaust valve is arranged in the exhaust port. The electric actuator is arranged on the exhaust valve and is driven and connected to the exhaust valve. The pressure detector is arranged on the inner wall of the fermentation tank body. The pressure detector and the electric actuator are respectively connected to the controller in communication. Specifically, the electric actuator is used to open or close the exhaust valve; the pressure detector is used to detect the pressure in the fermentation tank body in real time before the end of the enzymatic hydrolysis reaction, and transmit the pressure in the fermentation tank body to the controller; the controller is also used to determine whether the pressure in the fermentation tank body exceeds the preset safety pressure range, and when it exceeds the safety pressure range, control the electric actuator to open the exhaust valve to discharge the gas in the fermentation tank body so that the pressure in the fermentation tank body returns to the safety pressure range, and after the pressure in the fermentation tank body returns to the safety pressure range, control the electric actuator to close the exhaust valve.

[0017] In some implementation schemes, the fermentation tank body has an upper end and a lower end opposite to each other, the liquid inlet is located at the upper end, the liquid outlet is located at the lower end, and the position of the liquid outlet is lower than the magnetic field generating device.

[0018] The second aspect of the present application provides a method for reducing sugar content in fruit juice, which comprises: preparing a magnetic carrier; fixing an enzyme on the magnetic carrier to obtain a magnetic immobilized enzyme; reducing sugar content in the fruit juice by using the magnetic immobilized enzyme and a fruit juice sugar reduction device; wherein the fruit juice sugar reduction device used is the fruit juice sugar reduction device mentioned in the first aspect of the present application.

[0019] In some implementation schemes, the steps of preparing the magnetic carrier include: dissolving ferric chloride hexahydrate and ferrous chloride tetrahydrate in water to obtain a first mixed solution; adding chitosan to the first mixed solution, and obtaining a second mixed solution after stirring; adding sodium hydroxide solution to the second mixed solution, and obtaining a third mixed solution after heating and stirring, and cooling the third mixed solution, and adjusting the pH value of the third mixed solution; adding glutaraldehyde solution to the third mixed solution, and obtaining a fourth mixed solution in which the magnetic carrier is dispersed after heating and stirring; using a magnet to adsorb the magnetic carrier in the fourth mixed solution, and dispersing the magnetic carrier in a boric acid solution to obtain a magnetic carrier dispersion.

[0020] In some implementation schemes, the steps of fixing the enzyme on a magnetic carrier to obtain a magnetic immobilized enzyme include: adding an enzyme solution to a magnetic carrier dispersion, and obtaining a fifth mixed solution after stirring; adding a glutaraldehyde solution to the fifth mixed solution, and heating and stirring, so that the enzyme in the enzyme solution is fixed on the magnetic carrier to form a magnetic immobilized enzyme.

[0021] In some implementation schemes, the step of reducing the sugar content of juice by using magnetic immobilized enzyme and juice sugar reduction equipment includes: introducing juice and magnetic immobilized enzyme into a fermentation tank body through a liquid inlet, so as to reduce the sugar content of the juice by utilizing the enzymatic hydrolysis reaction of the magnetic immobilized enzyme in the juice; after the enzymatic hydrolysis reaction is completed, causing a magnetic field generating device to generate a magnetic field and penetrate into the fermentation tank body, so as to adsorb the magnetic immobilized enzyme onto the inner wall of the fermentation tank body; and drawing out the juice in the fermentation tank body through a liquid outlet.

[0022] The third aspect of the present application provides a reduced-sugar juice, which is produced by the juice sugar reduction equipment mentioned in the first aspect of the present application, or by the juice sugar reduction method mentioned in the second aspect of the present application.

[0023] The fourth aspect of the present application provides an application of a reduced-sugar juice in maintaining body shape and / or preparing a product for preventing diseases. The reduced-sugar juice is the reduced-sugar juice mentioned in the third aspect of the present application.

[0024] As for the juice sugar reduction device and the juice sugar reduction method using the juice sugar reduction device mentioned in the present application, the juice and the magnetic immobilized enzyme are introduced into the fermentation tank body, and the magnetic field generating device is controlled not to generate a magnetic field penetrating into the fermentation tank body, so that the magnetic immobilized enzyme in the fermentation tank body is dispersed in the juice, and the magnetic immobilized enzyme dispersed in the juice will undergo an enzymatic hydrolysis reaction, that is, the sugar in the juice is decomposed into other substances, thereby achieving the sugar reduction of the juice, and as time goes by, after the enzymatic hydrolysis reaction is completed, the magnetic field generating device can be controlled to generate a magnetic field penetrating into the fermentation tank body, so that the magnetic immobilized enzyme in the fermentation tank body is adsorbed on the inner wall of the fermentation tank body by the magnetic field generating device, and then the juice in the fermentation tank body is drawn out to obtain the sugar-reduced juice. In the process of drawing out the juice, the magnetic field generating device will always adsorb the magnetic immobilized enzyme on the inner wall of the fermentation tank body, so the magnetic immobilized enzyme in the fermentation tank body will not be drawn out of the fermentation tank body together with the juice. It can be seen that the present application uses magnetic immobilized enzymes to reduce the sugar content of juice. There is no need to inactivate free enzymes by high temperature like the traditional solution, which simplifies the sugar reduction process of juice, improves the sugar reduction efficiency, and can better retain the nutrients in the juice and the flavor and color of the juice; when the juice is drawn out from the fermentation tank, the present application uses a magnetic field generating device to adsorb the magnetic immobilized enzyme to achieve the separation of the magnetic immobilized enzyme and the juice, and there is no need to separate the two by centrifugation or filtration like the traditional solution, which makes the separation of the magnetic immobilized enzyme and the juice faster, and can avoid the insoluble matter in the juice from adhering to the immobilized enzyme, thereby improving the reuse rate of the immobilized enzyme. In other words, the sugar-reduced juice produced by the present application has higher nutritional content, excellent flavor and color, and can be well used in maintaining body shape and / or preparing products for preventing diseases. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the technical solutions in the related technologies or the embodiments of the present application, the drawings required for use in the description of the related technologies or the embodiments of the present application will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present application, not all embodiments. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1 A schematic diagram of the structure of a juice sugar reduction device provided in an embodiment of the present application;

[0027] Figure 2 A schematic diagram of a process for reducing sugar content in juice provided in an embodiment of the present application;

[0028] Figure 3 Provided in the embodiments of this application Figure 2 Schematic diagram of the process of S201;

[0029] Figure 4 Provided in the embodiments of this application Figure 2 Schematic diagram of the process of S202;

[0030] Figure 5 Provided in the embodiments of this application Figure 2 Schematic diagram of the process of S203;

[0031] Figure 6 A graph showing the test results of the sugar-reduced roxburghii juice provided in the embodiment of the present application for scavenging DPPH free radicals, ABTS free radicals and hydroxyl free radicals;

[0032] Figure 7 A graph showing the test results of the effect of reduced-sugar roxburghii juice on cell viability provided in an embodiment of the present application;

[0033] Figure 8 This is a graph showing the blood glucose concentration test results of the experimental group and the control group of mice provided in the examples of the present application;

[0034] Fig. 9 This is a graph showing the glucose tolerance test results of the experimental group and control group mice provided in the examples of the present application.

[0035] The symbols in the above drawings represent:

[0036] 100-magnetic attraction device, 200-magnetic shielding plate, 300-fermentation tank body, 400-compressed air device, 500-air transmission pipe, 600-stirring device, 310-liquid inlet, 320-liquid outlet, 330-exhaust outlet. DETAILED DESCRIPTION

[0037] In the related art, when the enzyme used in the enzymatic hydrolysis reaction is used to reduce the sugar content of the fruit juice, the enzyme used is either a free enzyme or an immobilized enzyme. When the enzyme used in the enzymatic hydrolysis reaction is a free enzyme, the fruit juice needs to be heated after the enzymatic hydrolysis reaction to increase its temperature so as to use the high temperature to inactivate the free enzyme. This process not only increases the sugar reduction process of the fruit juice, but also causes the loss of nutrients in the fruit juice and affects the color and taste of the fruit juice. When the enzyme used in the enzymatic hydrolysis reaction is an immobilized enzyme, the immobilized enzyme needs to be separated from the fruit juice by centrifugation or filtration after the enzymatic hydrolysis reaction. However, since the fruit juice contains a small amount of insoluble matter, these insoluble matter will be mixed with the immobilized enzyme. Therefore, these insoluble matter are easy to adhere to the immobilized enzyme after centrifugation or filtration, thereby reducing the reuse rate of the immobilized enzyme.

[0038] In view of this, the present application proposes a juice sugar reduction device and a juice sugar reduction method using the juice sugar reduction device in the embodiments below. The juice sugar reduction device and the corresponding juice sugar reduction method are used to reduce the sugar content of the juice, which has the following advantages: there is no need to use high temperature to inactivate the enzyme as in the traditional scheme, which simplifies the juice sugar reduction process and improves the sugar reduction efficiency; the nutrients in the juice and the flavor and color of the juice can be well preserved; the enzyme and the juice can be quickly separated to avoid the insoluble matter in the juice from adhering to the enzyme, thereby improving the reuse rate of the enzyme.

[0039] In order to make the purpose, technical solutions and advantages of the present application more obvious and easy to understand, the present application will be clearly and completely described below in conjunction with the embodiments of the present application and the corresponding drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements with the same or similar functions. It should be understood that the embodiments of the present application described below are only used to explain the present application and are not used to limit the present application, that is, based on the embodiments of the present application, all other embodiments obtained by ordinary technicians in this field without making creative work belong to the scope of protection of the present application. In addition, the technical features involved in the various embodiments of the present application described below can be combined with each other as long as they do not conflict with each other.

[0040] See also Figure 1 , Figure 1This embodiment provides a juice sugar reduction device, including a frame (not shown), a magnetic field generating device and a hollow fermentation tank body 300, the magnetic field generating device and the fermentation tank body 300 are arranged on the frame at intervals, the fermentation tank body 300 has a liquid inlet 310 and a liquid outlet 320 connected to the inside, the fermentation tank body 300 also has an upper end and a lower end opposite to each other, the liquid inlet 310 is opened at the upper end of the fermentation tank body 300, and the liquid outlet 320 is opened at the lower end of the fermentation tank body 300. Specifically, the liquid inlet 310 is used to introduce the juice and the magnetic immobilized enzyme into the fermentation tank body 300, so as to reduce the sugar content of the juice by using the enzymatic hydrolysis reaction of the magnetic immobilized enzyme in the juice; the magnetic field generating device is not only used to not generate a magnetic field penetrating into the fermentation tank body 300 before the enzymatic hydrolysis reaction starts, so that the magnetic immobilized enzyme in the fermentation tank body 300 is dispersed in the juice, but also used to generate a magnetic field penetrating into the fermentation tank body 300 after the enzymatic hydrolysis reaction ends, so as to adsorb the magnetic immobilized enzyme onto the inner wall of the fermentation tank body 300; the liquid outlet 320 is used to lead out the juice in the fermentation tank body 300 after the magnetic field generating device adsorbs the magnetic immobilized enzyme onto the inner wall of the fermentation tank body 300. Further, in the process of reducing the sugar content of the juice, the sugar content of the juice can be detected by high performance liquid chromatography (HPLC), and compared with the sugar content before the enzymatic hydrolysis reaction, so as to determine the sugar reduction data of the juice. Exemplarily, the mass volume ratio of the magnetic immobilized enzyme to the juice in the fermentation tank body 300 is 0.1-1.1%.

[0041] In the present embodiment, the juice can be selected from any one of the common juices in the food field or a mixture of multiple juices, such as lychee juice, roxburgh juice, prune juice, cantaloupe juice, grape juice, peach juice, pineapple juice, pear juice, apple juice, fig juice, orange juice, grapefruit juice, passion fruit juice, bayberry juice, pomegranate juice and cherry juice. The juice can be made by directly squeezing the fruit, or by beating the fruit, centrifuging and taking the supernatant. The magnetic immobilized enzyme can be selected from any one of the commonly used magnetic immobilized enzymes in the art or a combination of multiple magnetic immobilized enzymes, such as magnetic immobilized fructosyltransferase, magnetic immobilized glucose oxidase, magnetic immobilized complex enzyme, magnetic immobilized catalase, etc. It should be noted that the selection of the juice and magnetic immobilized enzyme mentioned in this paragraph can be set according to actual needs, and this application does not make a sole limitation on this.

[0042] In this embodiment, whether it is the liquid inlet 310 or the liquid outlet 320, it can be a hole opened on the fermentation tank body 300 and connected to the inside of the fermentation tank body 300, or a pipe inserted on the fermentation tank body 300 and used to connect the inside of the fermentation tank body 300 with the external environment. Regardless of whether it is a hole or a pipe, its shape can be any shape commonly used in the art, such as a circle, an ellipse, a triangle, a rectangle, a trapezoid, a polygon, etc. In addition, it should be noted that the liquid inlet 310 and the liquid outlet 320 mentioned in this paragraph and other related contents can be set according to actual needs, and this application does not make a sole limitation on this. It should also be noted that when the juice in the fermentation tank body 300 is drawn out from the liquid outlet 320, if the magnetic immobilized enzyme adsorbed by the magnetic field generating device and located on the inner wall of the fermentation tank body 300 is close to the liquid outlet 320, then the speed of the juice flowing out of the liquid outlet 320 will inevitably be affected, that is, the efficiency of separation of the magnetic immobilized enzyme and the juice will be reduced. Moreover, when the juice flows out of the liquid outlet 320, if the force applied to the magnetic immobilized enzyme by the flow of the juice is greater than the magnetic attraction of the magnetic field generating device, then the magnetic immobilized enzyme will easily flow out of the fermentation tank together with the juice. Therefore, in order to prevent the magnetic immobilized enzyme adsorbed by the magnetic field generating device and located on the inner wall of the fermentation tank body 300 from affecting the extraction of the juice, the position of the liquid outlet 320 on the fermentation tank body 300 is preferably lower than the magnetic field generating device. In this way, the magnetic immobilized enzyme adsorbed by the magnetic field generating device and located on the inner wall of the fermentation tank body 300 will be away from the liquid outlet 320, and the extraction of the juice will not be affected.

[0043] In the present embodiment, the control of the magnetic field generating device, that is, the control of the magnetic field generated by the magnetic field generating device penetrating into the fermentation tank body 300, can be either manual or automatic. In order to improve the intelligence and automation of the juice sugar reduction equipment, the control of the magnetic field generating device is preferably automatic control; of course, it is not limited to the magnetic field generating device of the present embodiment, and the heating device (not shown), compressed air device 400, pH adjustment device (not shown), stirring device 600 and electric actuator (not shown) described in other embodiments below are also controlled in the same way. Specifically, when the magnetic field generating device is controlled automatically, the juice sugar reduction device includes, in addition to the structure given above, a controller (not shown), which is arranged on the frame and is in communication connection with the magnetic field generating device, and the controller is used to: before the enzymatic hydrolysis reaction starts, control the magnetic field generating device not to generate a magnetic field that penetrates into the fermentation tank body 300, so that the magnetic immobilized enzyme in the fermentation tank body 300 is dispersed in the juice; after the enzymatic hydrolysis reaction ends, control the magnetic field generating device to generate a magnetic field that penetrates into the fermentation tank body 300, so as to adsorb the magnetic immobilized enzyme to the inner wall of the fermentation tank body 300. Exemplarily, the controller can be any controller commonly used in the art, such as a small computer, a microcontroller such as a single chip microcomputer, an industrial control computer (IPC), a programmable logic controller (PLC), a distributed control system (DCS), etc., and this application does not make a sole limitation on this.

[0044] As can be seen from the above, in this embodiment, the juice and the magnetic immobilized enzyme are introduced into the fermentation tank body 300, and the magnetic field generating device is controlled not to generate a magnetic field penetrating into the fermentation tank body 300, so that the magnetic immobilized enzyme in the fermentation tank body 300 is dispersed in the juice, and the magnetic immobilized enzyme dispersed in the juice will undergo an enzymatic hydrolysis reaction, that is, the sugar in the juice is decomposed into other substances, thereby achieving the sugar reduction of the juice. As time goes by, after the enzymatic hydrolysis reaction is completed, the magnetic field generating device can be controlled to generate a magnetic field penetrating into the fermentation tank body 300, so that the magnetic immobilized enzyme in the fermentation tank body 300 is adsorbed on the inner wall of the fermentation tank body 300 by the magnetic field generating device, and then the juice in the fermentation tank body 300 is drawn out to obtain the sugar-reduced juice. In the process of drawing out the juice, the magnetic field generating device will always adsorb the magnetic immobilized enzyme on the inner wall of the fermentation tank body 300, so the magnetic immobilized enzyme in the fermentation tank body 300 will not be drawn out of the fermentation tank body 300 together with the juice. That is to say, the present embodiment uses magnetic immobilized enzyme to reduce the sugar content of juice, and there is no need to inactivate the free enzyme by high temperature as in the traditional scheme, which simplifies the sugar reduction process of juice, improves the sugar reduction efficiency, and can better retain the nutrients in the juice and the flavor and color of the juice; when the juice is drawn out from the fermentation tank body 300, the present embodiment uses the magnetic field generating device to adsorb the magnetic immobilized enzyme to achieve the separation of the magnetic immobilized enzyme and the juice, and there is no need to achieve the separation of the two by centrifugation or filtration as in the traditional scheme, which makes the separation of the magnetic immobilized enzyme and the juice faster, and can avoid the insoluble matter in the juice from adhering to the immobilized enzyme, and improves the reuse rate of the immobilized enzyme. In view of this, the sugar-reduced juice produced in the present embodiment has higher nutrients, and its flavor and color are excellent, and can be well used in maintaining body shape and / or preparing products such as beverages, health products, etc. for preventing diseases, such as preparing anti-aging products, anti-radiation products, blood sugar-lowering products, etc.

[0045] In some embodiments, the magnetic field generating device includes an electromagnetic device (not shown) and a power supply (not shown) disposed on a frame, the electromagnetic device is spaced apart from the fermentation tank body 300, the electromagnetic device is electrically connected to the power supply, and the power supply is communicatively connected to the controller, and the controller is specifically used to: before the enzymatic hydrolysis reaction starts, control the power supply to disconnect the power supply to the electromagnetic device, so that the electromagnetic device does not generate a magnetic field penetrating into the fermentation tank body 300, and the magnetic immobilized enzyme in the fermentation tank body 300 is dispersed in the juice; after the enzymatic hydrolysis reaction is completed, control the power supply to energize the electromagnetic device, so that the electromagnetic device generates a magnetic field and penetrates into the fermentation tank body 300, so as to adsorb the magnetic immobilized enzyme on the inner wall of the fermentation tank body 300. It can be seen that whether the magnetic field generating device generates a magnetic field penetrating into the fermentation tank body 300 depends on whether the controller controls the power supply to energize the electromagnetic device. Only when the controller controls the power supply to energize the electromagnetic device, the magnetic field generating device will generate a magnetic field penetrating into the fermentation tank body 300, and the magnetic immobilized enzyme in the fermentation tank body 300 will be adsorbed on the inner wall of the fermentation tank body 300 by the magnetic field generating device.

[0046] As one embodiment, the electromagnetic device includes at least one electromagnet. When the electromagnetic device includes two electromagnets, the two electromagnets are respectively located on opposite sides of the fermentation tank body 300. When the electromagnetic device includes more than two electromagnets, multiple electromagnets are arranged around the fermentation tank body 300, and any two adjacent electromagnets are spaced apart from each other; wherein, the number of power supplies can be the same as the number of electromagnets, so that one power supply only supplies power to one electromagnet, or it can be less than the number of electromagnets, so that one power supply supplies power to two or more electromagnets at the same time. As another embodiment, the electromagnetic device includes an annular electromagnet surrounding the fermentation tank body 300. It is understandable that when the electromagnetic device is an annular electromagnet surrounding the fermentation tank body 300, it can provide all-round adsorption for the magnetic immobilized enzyme in the fermentation tank body 300, which not only improves the efficiency of separation of the magnetic immobilized enzyme and the juice, but also makes the separation of the two more complete. It should be noted that the relevant contents of the electromagnetic device mentioned in this paragraph can be set according to actual needs, and this application does not make a sole limitation on this.

[0047] In some embodiments, the magnetic field generating device includes a magnetic device 100, a lifting device (not shown) and a magnetic shielding plate 200. The magnetic device 100 is arranged on a frame and is spaced apart from the fermentation tank body 300. The lifting device is arranged on the frame and is located between the magnetic device 100 and the fermentation tank body 300. The magnetic shielding plate 200 is arranged on the lifting device and is connected to the lifting device drive. The lifting device is communicatively connected to the controller. The controller is specifically used for: before the enzymatic hydrolysis reaction starts, controlling the lifting device to drive the magnetic shielding plate 200 to rise between the magnetic device 100 and the fermentation tank body 300 to prevent the magnetic field generated by the magnetic device 100 from penetrating into the fermentation tank body 300, so that the magnetic immobilized enzyme is dispersed in the juice; after the enzymatic hydrolysis reaction is completed, controlling the lifting device to drive the magnetic shielding plate 200 to withdraw from between the magnetic device 100 and the fermentation tank body 300, so that the magnetic field generated by the magnetic device 100 penetrates into the fermentation tank body 300, so as to adsorb the magnetic immobilized enzyme to the inner wall of the fermentation tank body 300. It can be seen that whether the magnetic field generating device generates a magnetic field that penetrates into the fermentation tank body 300 depends on whether the controller controls the lifting device to drive the magnetic shielding plate 200 to rise between the magnetic suction device 100 and the fermentation tank body 300. Only when the controller controls the lifting device to drive the magnetic shielding plate 200 to withdraw from between the magnetic suction device 100 and the fermentation tank body 300, that is, when there is no magnetic shielding plate 200 blocking the magnetic suction device 100 and the fermentation tank body 300, the magnetic field generating device will generate a magnetic field that penetrates into the fermentation tank body 300, and the magnetic immobilized enzyme in the fermentation tank body 300 will be adsorbed on the inner wall of the fermentation tank body 300 by the magnetic field generating device, and then the juice in the fermentation tank body 300 can be drawn out.

[0048] As one embodiment, the magnetic device 100 includes a ring magnet surrounding the fermentation tank body 300. As another embodiment, the magnetic device 100 includes at least one magnet. When the magnetic device 100 includes two magnets, the two magnets are respectively located on opposite sides of the fermentation tank body 300, and when the magnetic device 100 includes more than two magnets, multiple magnets are arranged around the fermentation tank body 300, and any two adjacent magnets are spaced from each other; wherein, the number of magnetic shielding plates 200 can be the same as the number of magnets, so that one magnetic shielding plate 200 is only used to shield one magnet, or it can be less than the number of magnets, so that one magnetic shielding plate 200 is used to shield two or more magnets at the same time; similarly, the number of lifting devices can be the same as the number of magnetic shielding plates 200, so that one lifting device is only used to drive one magnetic shielding plate 200 to rise and fall, or it can be less than the number of magnetic shielding plates 200, so that one lifting device is used to drive two or more magnetic shielding plates 200 to rise and fall at the same time. It is understandable that when the magnetic device 100 is a ring magnet surrounding the fermentation tank body 300, it can provide all-round adsorption for the magnetic immobilized enzyme in the fermentation tank body 300, which not only improves the efficiency of separation of the magnetic immobilized enzyme and the juice, but also makes the separation of the two more complete. In addition, it should be noted that the content related to the magnetic device 100 mentioned in this paragraph can be set according to actual needs, and this application does not make a sole limitation on this.

[0049] In some embodiments, in addition to the structure given above, the juice sugar reduction device also includes a temperature detector (not shown) and a heating device (not shown) respectively connected to the controller in communication. The heating device is arranged on the frame and in contact with the outer wall of the fermentation tank body 300, and the temperature detector is arranged on the inner wall of the fermentation tank body 300 and is used to be immersed in the juice. Specifically, the heating device is used to heat the juice before the end of the enzymatic hydrolysis reaction; the temperature detector is used to detect the temperature of the juice in real time before the end of the enzymatic hydrolysis reaction, and transmit the temperature of the juice to the controller; the controller is also used to determine whether the temperature of the juice is within the preset temperature range, and when it is not within the preset temperature range, control the heating device to adjust the heating amount of the juice to make the temperature of the juice within the preset temperature range. It can be understood that when the magnetic immobilized enzyme dispersed in the juice is used to reduce the sugar content of the juice, certain temperature conditions need to be met, that is, the temperature of the juice needs to be within the preset temperature range to ensure the activity of the magnetic immobilized enzyme, so the present application is provided with a temperature detector and a heating device to ensure that the temperature of the juice is always within the preset temperature range during the enzymatic hydrolysis reaction, so that the enzymatic hydrolysis reaction can proceed smoothly. Exemplarily, the heating device heats the juice to 25-40°C and maintains it for 4-12 hours, that is, the duration of the enzymatic hydrolysis reaction is 4-12 hours. Preferably, when the juice is lychee juice or roxburgh juice, the duration of the enzymatic hydrolysis reaction is 4-10 hours; when the juice is prune juice, the duration of the enzymatic hydrolysis reaction is 6-12 hours.

[0050] As one embodiment, the heating device includes a heating sleeve (not shown) and a power supply (not shown) connected to the controller by communication. The heating sleeve is mounted on the outer wall of the fermentation tank body 300. The power supply is mounted on the frame and electrically connected to the heating sleeve. Specifically, the power supply is used to transmit a heating current to the heating sleeve to heat the heating sleeve; the heating sleeve is used to heat the juice by the heat emitted by itself; the controller is specifically used to control the power supply to adjust the size of the heating current when the temperature of the juice is not within the preset temperature range, so as to adjust the amount of heat applied by the heating sleeve to the juice, so that the temperature of the juice is within the preset temperature range. That is, in this embodiment, the heating sleeve is mounted on the outer wall of the fermentation tank body 300, and the power supply transmits a heating current to the heating sleeve to heat the heating sleeve, and then the juice in the fermentation tank body 300 is heated by the heat emitted by the heating sleeve, and the controller can adjust the size of the heating current at any time by controlling the power supply, that is, the amount of heat applied by the heating sleeve to the juice can be controlled by the controller at any time, and finally the temperature of the juice in the fermentation tank body 300 is always within the preset temperature range.

[0051] In this embodiment, the heating sleeve includes a relative inner layer (not shown) and an outer layer (not shown) as well as a heating element (not shown), a terminal (not shown) and an insulating layer (not shown), the inner layer is used to contact the outer wall of the fermentation tank body 300, the insulating layer is arranged between the inner layer and the outer layer, the heating element is arranged between the insulating layer and the inner layer, the terminal is arranged on the outer layer, and the heating element is electrically connected to the power supply through the terminal. Specifically, the terminal is used to transmit the heating current provided by the power supply to the heating element to heat the heating element; the heating element is used to heat the juice through the heat emitted by itself. That is to say, in this embodiment, the heating current is transmitted to the heating element by the power supply to heat the heating element, and then the juice in the fermentation tank body 300 is heated by the heat emitted by the heating element, and the insulating layer is arranged between the heating element and the outer layer, which can effectively prevent heat loss and avoid leakage. In addition, it should be noted that the heating element can be any device with heating function commonly used in the art, such as resistance wire, heating tube, etc.; the material of the insulating layer can be any material with insulating properties commonly used in the art, such as asbestos, ceramic fiber, etc.; the heating element and the wiring terminal, etc. are not limited to one, and several heating elements can also be set. The more heating elements, the better the heating effect of the heating sleeve on the juice. The material of the insulating layer, the selection of the heating element, and the number of heating elements and wiring terminals mentioned in this paragraph can all be set according to actual needs, and this application does not make a sole limitation on this.

[0052] As one embodiment, the heating device includes a water storage jacket (not shown) and a circulating water heating component (not shown), the water storage jacket is mounted on the outer wall of the fermentation tank body 300, the circulating water heating component is mounted on the frame and connected to the water storage jacket, and the circulating water heating component is communicatively connected to the controller. Specifically, the circulating water heating component is used to cyclically transport heating water to the water storage jacket and to recover the heating water in the water storage jacket to heat the water storage jacket; the water storage jacket is used to heat the juice by the heat it emits; the controller is specifically used to control the circulating water heating component to adjust the temperature of the heating water when the temperature of the juice is not within the preset temperature range, so as to adjust the heating amount of the juice heated by the water storage jacket, so that the temperature of the juice is within the preset temperature range. That is to say, in this embodiment, the water storage jacket is installed on the outer wall of the fermentation tank body 300, and the heating water is cyclically transported into the water storage jacket and the heating water in the water storage jacket is recovered through the circulating water heating component to heat the water storage jacket, and then the heat emitted by the water storage jacket is used to heat the juice in the fermentation tank body 300, and the controller can adjust the temperature of the heating water at any time by controlling the circulating water heating component, that is, the heating amount of the juice heated by the water storage jacket can be controlled by the controller at any time, and finally the purpose of ensuring that the temperature of the juice in the fermentation tank body 300 is always within the preset temperature range is achieved.

[0053] In this embodiment, the circulating water heating assembly includes a circulating water pump (not shown), a heater (not shown), a water tank (not shown), a water inlet pipe (not shown) and a water return pipe (not shown). The heater, the water tank and the circulating water pump are all arranged on a frame. The heater contacts the outer wall of the water tank. One end of the water inlet pipe is arranged in the water storage jacket, and the other end is connected to the water tank through the circulating water pump. One end of the water return pipe is arranged in the water storage jacket, and the other end is connected to the water tank through the circulating water pump. The heater and the circulating water pump are respectively connected to the controller. Specifically, the heater is used to heat the heating water stored in the water tank; the circulating water pump is used to cyclically transport the heating water in the water tank to the water storage jacket through the water inlet pipe under the control of the controller, and to recycle the heating water in the water storage jacket to the water tank through the water return pipe to heat the water storage jacket; the controller is specifically used to control the heater to adjust the heating amount of the heating water when the temperature of the juice is not within the preset temperature range, so as to adjust the temperature of the heating water, and then adjust the heating amount of the water storage jacket to the juice, so that the temperature of the juice is within the preset temperature range. It can be understood that, compared with the electric heating method of the previous embodiment, this embodiment adopts a circulating water heating method to heat the juice in the fermentation tank body 300, which has the excellent characteristics of high energy utilization, uniform and stable heating, small grid load, low cost, wide application range, good durability and high safety.

[0054] Of course, in addition to the electric heating method of the previous embodiment and the circulating water heating method of this embodiment, in other embodiments, other heating methods commonly used in the field can also be used, such as infrared heating, electromagnetic induction heating, etc., or even a combination of multiple different heating methods. The specific heating method or methods to be used can be selected according to actual needs, and this application does not make a sole limitation on this. In addition, it should be noted that if electromagnetic induction heating is adopted, a layer of coil can be wound on the outer wall of the fermentation tank body 300. When the coil is powered by alternating current, the coil will generate heat, thereby heating the juice in the fermentation tank body 300. When the coil is powered by direct current, the coil will generate a magnetic field that penetrates into the fermentation tank body 300, thereby adsorbing the magnetic immobilized enzyme on the inner wall of the fermentation tank body 300. Alternatively, two layers of coils can be wound on the outer wall of the fermentation tank body 300, including a first coil and a second coil, respectively. The first coil is in contact with the outer wall of the fermentation tank body 300. When the first coil is powered by alternating current, the first coil will generate heat, thereby heating the juice in the fermentation tank body 300. When the second coil is powered by direct current, the second coil will generate a magnetic field that penetrates into the fermentation tank body 300, thereby adsorbing the magnetic immobilized enzyme on the inner wall of the fermentation tank body 300. That is, when electromagnetic induction heating is adopted, the magnetic field generating device and the heating device can be integrated into one device, and the heating of the juice and the adsorption of the magnetic immobilized enzyme can be achieved by one device. Preferably, no matter how many layers of coils are wound on the outer wall of the fermentation tank body 300, a shielding layer can be provided on the side of the coil away from the fermentation tank body 300, which can not only keep warm and prevent the heat loss of the coil when heating the juice, but also avoid interference from the external magnetic field when adsorbing the magnetic immobilized enzyme in the fermentation tank body 300.

[0055] In some embodiments, in addition to the structure given above, the juice sugar reduction equipment also includes a dissolved oxygen detector (not shown), a compressed air device 400 and an air pipe 500. The dissolved oxygen detector and the compressed air device 400 are respectively communicatively connected to the controller. The compressed air device 400 is arranged on a frame, and the dissolved oxygen detector is arranged on the inner wall of the fermentation tank body 300 and is used to be immersed in the juice. The air pipe 500 has a relative air inlet end and an air outlet end. The air inlet end is connected to the compressed air device 400, and the air outlet end is arranged in the fermentation tank body 300 and is used to be inserted into the juice. Specifically, the compressed air device 400 is used to generate room temperature compressed air before the end of the enzymatic hydrolysis reaction, and to deliver the room temperature compressed air to the juice through the air pipe 500; the dissolved oxygen detector is used to detect the dissolved oxygen of the juice in real time before the end of the enzymatic hydrolysis reaction, and transmit the dissolved oxygen of the juice to the controller; the controller is also used to determine whether the dissolved oxygen of the juice is within the preset dissolved oxygen range, and when it is not within the preset dissolved oxygen range, the compressed air device 400 is controlled to adjust the delivery amount of the room temperature compressed air to the juice to adjust the dissolved oxygen of the juice so that the dissolved oxygen of the juice is within the preset dissolved oxygen range. It can be understood that when the magnetic immobilized enzyme dispersed in the juice is used to reduce the sugar content of the juice, in addition to meeting certain temperature conditions, it is also necessary to meet certain dissolved oxygen conditions, that is, the dissolved oxygen of the juice must be within the preset dissolved oxygen range to ensure the activity of the magnetic immobilized enzyme. Therefore, the present application is provided with a dissolved oxygen detector, a compressed air device 400 and an air pipe 500 to ensure that the dissolved oxygen of the juice is always within the preset dissolved oxygen range during the enzymatic hydrolysis reaction, so that the enzymatic hydrolysis reaction can proceed smoothly. For example, the ventilation volume of normal temperature compressed air is 1700~3500m 3 / h.

[0056] As one embodiment, the compressed air device 400 includes a compressor (not shown), a drive motor (not shown), an air filter element (not shown), a cooler (not shown) and an air storage tank (not shown) arranged on a frame. The air filter element, the compressor, the cooler and the air storage tank are connected in sequence. The air storage tank is connected to the air inlet through a flow control valve. The drive motor is connected to the compressor by driving. The drive motor and the flow control valve are respectively connected to the controller by communication. Specifically, the drive motor is used to drive the compressor under the control of the controller; the air filter element is used to filter the air entering the compressor; the compressor is used to compress the air and obtain high-temperature compressed air accordingly; the cooler is used to cool the high-temperature compressed air and obtain normal-temperature compressed air accordingly; the air storage tank is used to store normal-temperature compressed air; the flow control valve is used to transport the normal-temperature compressed air in the air storage tank to the juice through the air delivery pipe 500; the controller is specifically used to control the flow control valve to adjust its opening when the dissolved oxygen of the juice is not within the preset dissolved oxygen range, so as to adjust the amount of normal-temperature compressed air delivered to the juice, so that the dissolved oxygen of the juice is within the preset dissolved oxygen range. That is to say, in this embodiment, the prepared room temperature compressed air is stored in an air storage tank, and the air storage tank is connected to the juice in the fermentation tank body 300 through a flow control valve and an air supply pipe 500, and the controller can adjust the opening of the flow control valve at any time by controlling the flow control valve, that is, adjust the delivery amount of the room temperature compressed air in the air storage tank to the juice at any time, so that the dissolved oxygen of the juice can be controlled by the controller at any time, and finally the dissolved oxygen of the juice in the fermentation tank body 300 is always within the preset dissolved oxygen range.

[0057] In some embodiments, in addition to the structure given above, the juice sugar reduction device also includes a pH detector (not shown in the figure), a pH adjustment device (not shown in the figure) and an infusion tube (not shown in the figure). The pH detector and the pH adjustment device are respectively communicatively connected to the controller, the pH adjustment device is arranged on the frame, the pH detector is arranged on the inner wall of the fermentation tank body 300 and is used to be immersed in the juice, and the infusion tube has a relative liquid inlet end and a liquid outlet end, the liquid inlet end is connected to the pH adjustment device, and the liquid outlet end is arranged in the fermentation tank body 300 and is used to be inserted into the juice. Specifically, the pH adjusting device is used to inject an acidic solution and / or an alkaline solution into the juice through an infusion tube before the end of the enzymatic hydrolysis reaction; the pH detector is used to detect the pH of the juice in real time before the end of the enzymatic hydrolysis reaction, and transmit the pH of the juice to the controller; the controller is also used to determine whether the pH of the juice is within a preset pH range, and when it is not within the preset pH range, control the pH adjusting device to adjust the injection amount of the acidic solution and / or alkaline solution into the juice to adjust the pH of the juice so that the pH of the juice is within the preset pH range. It can be understood that when using the magnetic immobilized enzyme dispersed in the juice to reduce sugar in the juice, in addition to meeting certain temperature and dissolved oxygen conditions, it is also necessary to meet certain pH conditions, that is, the pH of the juice must be within the preset pH range to ensure the activity of the magnetic immobilized enzyme. Therefore, the present application is provided with a pH detector, a pH adjusting device and an infusion tube to ensure that the pH of the juice is always within the preset pH range during the enzymatic hydrolysis reaction, so that the enzymatic hydrolysis reaction can proceed smoothly. Exemplarily, the pH adjusting device maintains the pH value (i.e., pH value) of the juice at 3-7.

[0058] As one embodiment, the infusion tube includes an acidic infusion tube (not shown) and an alkaline infusion tube (not shown), the pH regulating device includes a metering pump (not shown) arranged on a frame, an acidic liquid storage tank (not shown) and an alkaline liquid storage tank (not shown), the metering pump is communicatively connected to the controller, the acidic liquid storage tank is used to store an acidic solution, and the alkaline liquid storage tank is used to store an alkaline solution. The liquid outlet end of the acidic infusion tube is arranged in the fermentation tank body 300 and is used to be inserted into the juice, and the liquid inlet end is connected to the acidic liquid storage tank through the metering pump, and the liquid outlet end of the alkaline infusion tube is arranged in the fermentation tank body 300 and is used to be inserted into the juice, and the liquid inlet end is connected to the alkaline liquid storage tank through the metering pump. Specifically, the metering pump is used to extract an acidic solution from an acidic liquid storage tank and inject it into the juice through an acidic infusion tube, and / or to extract an alkaline solution from an alkaline liquid storage tank and inject it into the juice through an alkaline infusion tube; the controller is specifically used to control the metering pump to adjust the amount of acidic solution extracted from the acidic liquid storage tank and / or alkaline solution extracted from the alkaline liquid storage tank when the pH of the juice is not within a preset pH range, so as to adjust the amount of acidic solution and / or alkaline solution injected into the juice, thereby adjusting the pH of the juice so that the pH of the juice is within the preset pH range. That is to say, in this embodiment, the acidic solution is placed in the acidic liquid storage tank, and the alkaline solution is placed in the alkaline liquid storage tank, and the acidic liquid storage tank is connected to the juice in the fermentation tank body 300 through a metering pump and an acid infusion tube, and the alkaline liquid storage tank is connected to the juice in the fermentation tank body 300 through a metering pump and an alkaline infusion tube, and the controller can adjust the extraction amount of the acidic solution extracted from the acidic liquid storage tank and / or the extraction amount of the alkaline solution extracted from the alkaline liquid storage tank at any time by controlling the metering pump, that is, adjust the injection amount of the acidic solution and / or alkaline solution into the juice at any time, thereby achieving the pH value of the juice being controlled by the controller at any time, and finally achieving the purpose of the pH value of the juice in the fermentation tank body 300 always being within the preset pH value range.

[0059] In some embodiments, in addition to the structure given above, the juice sugar reduction device also includes a stirring device 600 disposed on the inner wall of the fermentation tank body 300 and communicatively connected to the controller. The controller is also used to control the stirring device 600 to stir the juice before the end of the enzymatic hydrolysis reaction. It is understandable that when using magnetic immobilized enzymes dispersed in the juice to reduce the sugar content of the juice, in addition to meeting certain temperature, dissolved oxygen, and pH conditions, it is also necessary to meet certain stirring conditions. Therefore, the present application provides a stirring device 600. During the enzymatic hydrolysis reaction, the controller can control the stirring device 600 to stir the juice at any time. The advantages are: making the magnetic immobilized enzyme fully contact with the juice, increasing the collision chance between the magnetic immobilized enzyme and the substrate (i.e., the sugars in the juice), thereby accelerating the rate of the enzymatic hydrolysis reaction; preventing the concentration of sugars in the juice from being different in local areas, Ensure the uniformity of the concentration of sugars in the entire reaction system, so that the magnetic immobilized enzyme can act on sugars more effectively; help to disperse the products produced by the enzymatic hydrolysis reaction in time, avoid local product accumulation to inhibit subsequent enzymatic hydrolysis reactions, and also facilitate the diffusion of substrates to the active site of the magnetic immobilized enzyme; maintain the temperature of the reaction system to a certain extent, reduce the adverse effects of local overheating or overcooling on the activity of the magnetic immobilized enzyme; reduce the aggregation of the magnetic immobilized enzyme, so that the magnetic immobilized enzyme is more evenly distributed in the juice, and can give full play to the catalytic effect of the magnetic immobilized enzyme. Of course, the stirring device 600 can also be replaced by an oscillation device, that is, the stirring of the juice is replaced by the oscillation of the juice. Whether to use stirring or oscillation can be selected according to actual needs, and this application does not make a sole limitation on this.

[0060] As one embodiment, the stirring device 600 includes a stirring blade (not shown) and a stirring motor (not shown) that is communicatively connected to the controller. The stirring motor is arranged on the inner wall of the fermentation tank body 300 and is driven and connected to the stirring blade. The controller is specifically used to control the stirring motor to drive the stirring blade to rotate before the end of the enzymatic hydrolysis reaction, so as to stir the juice by the rotation of the stirring blade. That is to say, in this embodiment, a stirring motor is arranged on the inner wall of the fermentation tank body 300 (preferably the inner wall of the bottom of the fermentation tank body 300), and the stirring blade is connected by the output shaft of the stirring motor. During the enzymatic hydrolysis reaction, the controller can control the output shaft of the stirring motor to rotate at any time, so as to drive the stirring blade to rotate through the output shaft of the stirring motor, and then stir the juice by the rotation of the stirring blade. Exemplarily, when the stirring motor drives the stirring blade to rotate, the rotation speed of the stirring blade is 100~500rpm / min.

[0061] It should be noted that the stirring motor is not limited to being arranged on the inner wall of the fermentation tank body 300. In other embodiments, the stirring motor can also be arranged on the outer wall of the fermentation tank body 300. In this case, the output pump of the stirring motor needs to be inserted into the fermentation tank body 300 and connected to the stirring blades in the fermentation tank body 300. It should also be noted that although the present embodiment adopts a mechanical stirring method, in other embodiments, other stirring methods commonly used in the art can also be adopted, such as magnetic stirring, aeration stirring, etc., and even a combination of multiple different stirring methods. The specific stirring method or methods can be selected according to actual needs, and this application does not make a sole limitation on this. In addition, it is worth noting that when magnetic stirring is used, the magnetic stirring bar (referred to as the magnet, which refers to the small magnet used to stir the liquid in the magnetic stirrer) may adsorb the magnetic immobilized enzyme in the juice, which affects the full contact between the magnetic immobilized enzyme and the juice, that is, affects the enzymatic hydrolysis reaction of the magnetic immobilized enzyme in the juice, and reduces the sugar-reducing effect of the juice; therefore, the magnet needs to have a higher stirring speed to generate a larger centrifugal force while stirring the juice into a vortex. This larger centrifugal force prevents the magnet from adsorbing the magnetic immobilized enzyme, but instead throws the magnetic immobilized enzyme into the juice, thereby avoiding the magnetic immobilized enzyme being adsorbed by the magnet during magnetic stirring and ensuring the sugar-reducing effect of the juice.

[0062] In some embodiments, in addition to the structure given above, the juice sugar reduction device also includes a pressure detector (not shown), an electric actuator (not shown) and an exhaust valve (not shown), the fermentation tank body 300 also has an exhaust port 330 connected to the inside, the exhaust valve is arranged in the exhaust port 330, the electric actuator is arranged on the exhaust valve and is driven and connected to the exhaust valve, the pressure detector is arranged on the inner wall of the fermentation tank body 300, and the pressure detector and the electric actuator are respectively connected to the controller. Specifically, the electric actuator is used to open or close the exhaust valve; the pressure detector is used to detect the pressure in the fermentation tank body 300 in real time before the end of the enzymatic hydrolysis reaction, and transmit the pressure in the fermentation tank body 300 to the controller; the controller is not only used to determine whether the pressure in the fermentation tank body 300 exceeds the preset safety pressure range, and when it exceeds the safety pressure range, control the electric actuator to open the exhaust valve to discharge the gas in the fermentation tank body 300 so that the pressure in the fermentation tank body 300 returns to the safety pressure range, but also used to control the electric actuator to close the exhaust valve after the pressure in the fermentation tank body 300 returns to the safety pressure range. It is understandable that when using the magnetic immobilized enzyme dispersed in the juice to reduce the sugar content of the juice, in addition to meeting certain temperature, dissolved oxygen, pH, and stirring conditions, certain pressure conditions must also be met. Some gases may be generated during the enzymatic hydrolysis reaction. These gases will cause the pressure in the fermentation tank body 300 to increase, and the excessively high pressure in the fermentation tank body 300 will affect the progress of the enzymatic hydrolysis reaction and may even cause a safety accident. Therefore, the present application is provided with a pressure detector, an electric actuator, and an exhaust valve. The controller can control the electric actuator to open or close the exhaust valve at any time to discharge the gas in the fermentation tank body 300, reduce the pressure in the fermentation tank body 300, and ultimately achieve the purpose of always keeping the pressure in the fermentation tank body 300 within a safe pressure range.

[0063] See also Figure 2 , Figure 2 This embodiment provides a method for reducing sugar content in juice, which includes the following steps 201 to 203 (abbreviated as S201 to S203).

[0064] S201, preparing a magnetic carrier.

[0065] In this embodiment, when the juice is subjected to sugar reduction treatment, the magnetic immobilized enzyme needs to be mixed into the juice, and the enzymatic hydrolysis reaction of the magnetic immobilized enzyme in the juice is utilized, that is, the magnetic immobilized enzyme is utilized to decompose the sugars in the juice into other substances, thereby achieving sugar reduction in the juice. That is, before the magnetic immobilized enzyme is mixed into the juice, the magnetic immobilized enzyme needs to be prepared, and the first thing to do in preparing the magnetic immobilized enzyme is to prepare a magnetic carrier for fixing the enzyme.

[0066] In some embodiments, see Figure 3 , Figure 3 yes Figure 2 The process diagram of S201 in the figure, for S201, i.e., the step of preparing the magnetic carrier, it includes the following steps 2011 to 2015 (abbreviated as S2011 to S2015), namely: S2011, dissolving ferric chloride hexahydrate and ferrous chloride tetrahydrate in water to obtain a first mixed solution; S2012, adding chitosan to the first mixed solution, and obtaining a second mixed solution after stirring; S2013, adding sodium hydroxide solution to the second mixed solution, and obtaining a third mixed solution after heating and stirring, and cooling the third mixed solution, and adjusting the pH of the third mixed solution; S2014, adding glutaraldehyde solution to the third mixed solution, and obtaining a fourth mixed solution dispersed with the magnetic carrier after heating and stirring; S2015, using a magnet to adsorb the magnetic carrier in the fourth mixed solution, and dispersing the magnetic carrier in a boric acid solution to obtain a magnetic carrier dispersion. In addition, it should be noted that for S2011 to S2013, they need to be carried out under protective gas, such as nitrogen, argon and helium, to create an oxygen-free, water-free and other impurity-free environment, so as to ensure the smooth progress of the chemical reaction and the quality of the first mixed solution. It should also be noted that for S2015, after the adsorbed magnetic carrier is dispersed in the boric acid solution, if it is not used immediately, the obtained magnetic carrier dispersion needs to be refrigerated for subsequent use. Exemplarily, when preparing a magnetic carrier, by weight, 0.8-1.2 parts of ferric chloride hexahydrate, 0.4-0.5 parts of ferrous chloride tetrahydrate, 0.05-0.07 parts of chitosan, 12-18 parts of sodium hydroxide solution, and 4.5-5 parts of glutaraldehyde solution are used, wherein the solid raw materials are calculated at 1 g / part and the liquid raw materials are calculated at 1 mL / part; the mass concentration of the sodium hydroxide solution in S2013 is 3.5-4.5%, which is heated to 63-68°C and maintained for 1-2 hours, and the pH is adjusted to 10-12, preferably 11; the mass concentration of the glutaraldehyde solution in S2014 is 8-12%, which is heated to 28-35°C and maintained for 15-18 hours.

[0067] As one of the embodiments, 1.0 parts of ferric chloride hexahydrate and 0.45 parts of ferrous chloride tetrahydrate are dissolved in water at room temperature to obtain a first mixed solution; 0.06 parts of chitosan are added to the first mixed solution, and stirred until the chitosan is fully dissolved to obtain a second mixed solution; 15 parts of a 4% sodium hydroxide solution are added to the second mixed solution, stirred for 1 hour, heated to 65°C and continued to stir for 1 hour, and adjusted the pH to 11 after cooling; 4.8 parts of a 10% glutaraldehyde solution are added to the third mixed solution, heated to 30°C and stirred for 16 hours to obtain a fourth mixed solution dispersed with magnetic carriers; the magnetic carriers in the fourth mixed solution are adsorbed by a magnet, washed with pure water and then vacuum dried at low temperature for subsequent use, or the washed magnetic carriers are dispersed in a boric acid solution to obtain a magnetic carrier dispersion for subsequent use.

[0068] S202, immobilizing the enzyme on a magnetic carrier to obtain a magnetic immobilized enzyme.

[0069] In this embodiment, after the magnetic carrier for immobilizing the enzyme is prepared, the enzyme can be immobilized on the magnetic carrier to finally obtain the magnetic immobilized enzyme.

[0070] In some embodiments, see Figure 4 , Figure 4 yes Figure 2The process diagram of S202 in the figure, for S202, i.e. the step of fixing the enzyme on the magnetic carrier to obtain the magnetic immobilized enzyme, includes the following steps 2021 and 2022 (abbreviated as S2021 and S2022), namely: S2021, adding the enzyme solution to the magnetic carrier dispersion, and obtaining a fifth mixed solution after heating and stirring; S2022, adding glutaraldehyde solution to the fifth mixed solution, and heating and stirring, so that the enzyme in the enzyme solution is fixed on the magnetic carrier to form a magnetic immobilized enzyme. In addition, it should be noted that for S2022, after the magnetic immobilized enzyme is formed in the fifth mixed solution, it is necessary to use a magnet to adsorb the magnetic immobilized enzyme in the fifth mixed solution, and the adsorbed magnetic immobilized enzyme is cleaned, and then the cleaned magnetic immobilized enzyme is dispersed in pure water. If it is not used immediately, the pure water dispersed with the magnetic immobilized enzyme needs to be refrigerated for subsequent use; wherein, the pure water used to disperse the magnetic immobilized enzyme refers to any feasible water that can be used in the food field, such as deionized water, distilled water, ion exchange water, double distilled water, high-purity water, and purified water. It should also be noted that it can be seen from S2021 and S2022 that the present application uses a cross-linking method to prepare a magnetic immobilized enzyme, that is, using cross-linking agents such as glutaraldehyde, hexamethylenediamine, and maleic anhydride to cause a cross-linking reaction between the enzyme and the magnetic carrier, thereby forming a network structure, and then fixing the enzyme on the magnetic carrier, which has the advantages of strong binding and high stability. Illustratively, the mass volume ratio of the magnetic carrier to the enzyme solution in S2021 is 1:(18~22), the concentration of the enzyme solution is 200000-300000 U / mL, heated to 33~38°C, and maintained for 0.5~2h; the concentration of the glutaraldehyde solution in S2022 is 8~12%, heated to 33~38°C, and maintained for 15~18h; the enzyme in the enzyme solution can be any enzyme or a combination of multiple enzymes commonly used in the art, such as fructosyltransferase, glucose oxidase, complex enzyme, catalase, etc.

[0071] As one of the embodiments, the enzyme solution is added to the magnetic carrier dispersion according to the mass volume ratio of the magnetic carrier to the enzyme solution of 1:20, heated to 35°C and stirred for 1 hour to obtain a fifth mixed solution; 0.02 parts of a 10% mass concentration glutaraldehyde solution are added to the fifth mixed solution, heated to 35°C, and stirred for 16 hours, so that the enzyme in the enzyme solution is fixed on the magnetic carrier to form a magnetic immobilized enzyme; the magnetic immobilized enzyme in the fifth mixed solution is adsorbed by a magnet, washed with pure water and then vacuum dried at low temperature for subsequent use, or the washed magnetic immobilized enzyme is dispersed in pure water and refrigerated for subsequent use.

[0072] S203, reducing the sugar content of the juice by using juice sugar reduction equipment and magnetic immobilized enzyme.

[0073] In this embodiment, after obtaining the magnetic immobilized enzyme used for sugar reduction, the sugar content of the juice can be reduced by using the magnetic immobilized enzyme and the juice sugar reduction equipment provided in this application, that is, the juice and the magnetic immobilized enzyme are introduced into the fermentation tank body 300 of the juice sugar reduction equipment, and the juice is reduced in sugar by the enzymatic hydrolysis reaction of the magnetic immobilized enzyme in the juice.

[0074] In some embodiments, see Figure 5 , Figure 5 yes Figure 2 In the process diagram of S203, S203, i.e., the step of reducing the sugar content of the juice by the juice sugar reduction device and the magnetic immobilized enzyme, includes steps 2031 to 2033 (abbreviated as S2031 to S2033), i.e., S2031, introducing the juice and the magnetic immobilized enzyme into the fermentation tank body through the liquid inlet, so as to reduce the sugar content of the juice by utilizing the enzymatic hydrolysis reaction of the magnetic immobilized enzyme in the juice; S2032, after the enzymatic hydrolysis reaction is completed, the magnetic field generating device generates a magnetic field and penetrates into the fermentation tank body, so as to adsorb the magnetic immobilized enzyme onto the inner wall of the fermentation tank body; S2033, the juice in the fermentation tank body is led out through the liquid outlet. In addition, for S203, i.e., the step of reducing the sugar content of the juice by the juice sugar reduction device and the magnetic immobilized enzyme, the incomplete description thereof, such as the temperature adjustment step, the pH adjustment step, the dissolved oxygen adjustment step, the stirring step, etc. of the juice, can all be referred to the relevant description of the juice sugar reduction device in the previous text, and the present application will not repeat them here.

[0075] The present application prepares reduced-sugar juice by using the juice sugar reduction equipment / method described above, and tests different aspects of the preparation process. The test results of each aspect will be described in detail below.

[0076] First, the activities of different magnetically immobilized enzymes in different pH ranges were tested, and the test results are shown in Table 1 below, where the magnetically immobilized enzymes are referred to as free enzymes. Among them, the magnetically immobilized fructosyltransferase was tested using GB / T23528-2009; the magnetically immobilized complex enzyme was tested using the "Determination of the Activity of Glucoamylase in Complex Enzymes" in the journal "Journal of Wuxi University of Light Industry", Vol. 23, No. 4; the magnetically immobilized catalase was tested using the "Study on Immobilization of Catalase on AB-8 Macroporous Adsorption Resin" in the journal "Material Guide: Research Edition", Vol. 23, No. 9, September 2009 (Part 2); and the magnetically immobilized glucose oxidase was tested using the national standard method (i.e., "Glucose Oxidase Activity Detection Method").

[0077]

[0078] It can be seen from Table 1 that the magnetically immobilized fructosyltransferase, magnetically immobilized glucose oxidase, magnetically immobilized composite enzyme and magnetically immobilized catalase all have better activity in an environment with a pH value of 3 to 6.

[0079] In the second aspect, the sugar reduction effects of different magnetic immobilized enzymes on different fruit juices were tested, and the test results are shown in Tables 2, 3 and 4 below; wherein Table 2 shows the sugar reduction effects of different magnetic immobilized enzymes on litchi juice, Table 3 shows the sugar reduction effects of different magnetic immobilized enzymes on roxburghii juice, and Table 4 shows the sugar reduction effects of different magnetic immobilized enzymes on prune juice. In addition, it should be noted that the magnetic immobilized enzymes are referred to as free enzymes in Tables 2, 3 and 4. Taking the fructosyltransferase (0.3%) in the third row of Table 2 as an example, it indicates that the concentration of the magnetic fructosyltransferase (i.e., the mass volume ratio of the magnetic fructosyltransferase to the litchi juice) is 0.3%.

[0080]

[0081] As can be seen from Table 2, among the magnetically immobilized fructosyltransferase, the magnetically immobilized complex enzyme, the magnetically immobilized glucose oxidase and the magnetically immobilized catalase, one magnetically immobilized enzyme can be used to reduce the sugar content of litchi juice, such as the magnetically immobilized fructosyltransferase or the magnetically immobilized complex enzyme. Alternatively, two or more magnetically immobilized enzymes can be used in combination to reduce the sugar content of litchi juice, such as the magnetically immobilized glucose oxidase and the magnetically immobilized catalase can be used in combination to reduce the sugar content of litchi juice, or the magnetically immobilized fructosyltransferase and the magnetically immobilized glucose oxidase can be used in combination to reduce the sugar content of litchi juice. The combination of two or more magnetically immobilized enzymes has a better effect on reducing the sugar content of litchi juice, and the combination of the magnetically immobilized glucose oxidase and the magnetically immobilized catalase is the best, that is, the total sugar reduction rate is the highest.

[0082]

[0083] As can be seen from Table 3, among the magnetically immobilized fructosyltransferase, the magnetically immobilized complex enzyme, the magnetically immobilized glucose oxidase and the magnetically immobilized catalase, one magnetically immobilized enzyme can be used to reduce the sugar content of the roxburghii juice, such as using magnetically immobilized fructosyltransferase or magnetically immobilized complex enzyme to reduce the sugar content of the roxburghii juice. Alternatively, two or more magnetically immobilized enzymes can be combined to reduce the sugar content of the roxburghii juice, such as using magnetically immobilized glucose oxidase and magnetically immobilized catalase to combine to reduce the sugar content of the roxburghii juice, or using magnetically immobilized fructosyltransferase and magnetically immobilized glucose oxidase to combine to reduce the sugar content of the roxburghii juice, etc. The effect of reducing the sugar content of the roxburghii juice by combining two or more magnetically immobilized enzymes is better, among which the combination of magnetically immobilized glucose oxidase and magnetically immobilized catalase is the best, that is, the total sugar reduction rate is the highest.

[0084]

[0085] As can be seen from Table 4, among the magnetically immobilized fructosyltransferase, the magnetically immobilized complex enzyme, the magnetically immobilized glucose oxidase and the magnetically immobilized catalase, one magnetically immobilized enzyme can be used to reduce the sugar content of prune juice, such as using magnetically immobilized fructosyltransferase or magnetically immobilized complex enzyme to reduce the sugar content of prune juice; or two or more magnetically immobilized enzymes can be used in combination to reduce the sugar content of prune juice, such as using magnetically immobilized glucose oxidase and magnetically immobilized catalase in combination to reduce the sugar content of prune juice, or using magnetically immobilized fructosyltransferase and magnetically immobilized glucose oxidase in combination to reduce the sugar content of prune juice, etc. The effect of reducing the sugar content of prune juice by combining two or more magnetically immobilized enzymes is better, among which the combination of magnetically immobilized glucose oxidase and magnetically immobilized catalase is the best, that is, the total sugar reduction rate is the highest.

[0086] Thirdly, the sugar reduction effects of different magnetic immobilized enzymes on prune juice with and without compressed air were tested, and the test results are shown in Table 5. In Table 5, the magnetic immobilized enzymes are referred to by the name of free enzymes, compressed air is abbreviated as ventilation, and no compressed air is abbreviated as no ventilation.

[0087]

[0088] It can be seen from Table 5 that the passage of compressed air can promote the enzymatic hydrolysis reaction of magnetic immobilized enzyme in fruit juice (such as the prune juice tested in this test), thereby improving the sugar reduction effect of the fruit juice.

[0089] Fourthly, the effect of cyclic use of magnetically immobilized glucose oxidase (0.1%) + magnetically immobilized catalase (1%) on reducing sugar content in prune juice was tested. The test results are shown in Table 6 below.

[0090]

[0091] It can be seen from Table 6 that when the magnetic immobilized enzyme is used to reduce the sugar content of fruit juice (such as the prune juice tested in this test), the magnetic immobilized enzyme can be reused, and the total sugar reduction rate of the fruit juice after being reused 120 times is very close to the total sugar reduction rate of the fruit juice when it was reused 30 times at the beginning, that is, the magnetic immobilized enzyme of the present application has a high reuse rate.

[0092] In the fifth aspect, reduced-sugar lychee juice was prepared by the juice sugar-reducing equipment / method provided in the present application, and the anti-aging effect of the reduced-sugar lychee juice was tested at two levels, one of which was the β-galactosidase staining intensity and the other was the ROS fluorescence value.

[0093] For ROS fluorescence values, wild-type AB strain zebrafish at 6hpf (6-hour embryonic period) were randomly selected and placed in a 6-well plate, with 30 zebrafish treated in each well; reduced-sugar lychee juice was dissolved in water to obtain a reduced-sugar lychee juice group, and a normal control group and a model control group were set up. The capacity of each well of the 6-well plate was 3mL. Except for the normal control group, the remaining groups were given 1000μM hydrogen peroxide in water to establish a zebrafish aging model, and the liquid was changed every day; after 6 days of treatment at 28℃, the zebrafish in each experimental group were transferred to a black 96-well ELISA plate, where the two tail wells had a capacity of 100μL each. The ROS fluorescence values ​​of the zebrafish in each experimental group were analyzed using a multifunctional ELISA instrument, and the anti-aging effect of reduced-sugar lychee juice was evaluated based on the statistical analysis results of this indicator.

[0094] For the β-galactosidase staining intensity, wild-type AB strain zebrafish at 6hpf (6 hours embryonic period) were randomly selected and placed in a 6-well plate, with 30 zebrafish treated in each well; the sugar-reduced lychee juice was dissolved in water to obtain a sugar-reduced lychee juice group, and a normal control group and a model control group were set up. The capacity of each well of the 6-well plate was 3mL. Except for the normal control group, the other groups were given 1000μM hydrogen peroxide in water to establish a zebrafish aging model, and the liquid was changed every day; after 6 days of treatment at 28℃, the zebrafish in each experimental group were stained with a cell aging β-galactosidase staining kit. After the staining was completed, 10 zebrafish were randomly selected from each experimental group and photographed under a dissecting microscope, and the data were collected using NIS-Elements D3.20 advanced image processing software to analyze the β-galactosidase staining intensity in zebrafish, and the statistical analysis results of this indicator were used to evaluate the anti-aging effect of the sugar-reduced lychee juice.

[0095] The anti-aging effects of reduced-sugar lychee juice are shown in Table 7 below.

[0096]

[0097] It can be seen from Table 7 that the reduced-sugar lychee juice prepared by the juice sugar-reducing equipment / method provided in this application can play an anti-aging role to a certain extent.

[0098] In the sixth aspect, reduced-sugar seabuckthorn juice was prepared by the juice sugar reduction equipment / method provided in this application, and the anti-radiation effect of the reduced-sugar seabuckthorn juice was tested. This test was divided into three levels, namely: the scavenging ability of reduced-sugar seabuckthorn juice on DPPH free radicals, ABTS free radicals, and hydroxyl free radicals; the effect of reduced-sugar seabuckthorn juice on the viability of hepatocyte HL-7702 cells; and the anti-radiation effect of reduced-sugar seabuckthorn juice on mice.

[0099] The experimental method for testing the scavenging ability of reduced-sugar roxburghii juice on DPPH free radicals, ABTS free radicals and hydroxyl free radicals is as follows: the reduced-sugar roxburghii juice is diluted a certain multiple, and then mixed with DPPH ethanol solution, ABTS solution and sample solution containing hydroxyl free radicals, and then measured with a UV-visible spectrophotometer after standing for a certain period of time. The test results are as follows: Figure 6 As shown; among them, Figure 6 (a) is the test result of reduced-sugar roxburghii juice in scavenging DPPH free radicals. Figure 6 (b) is the test result of reduced-sugar sea buckthorn juice in scavenging ABTS free radicals. Figure 6 (c) in the figure is the test result of reduced-sugar sea buckthorn juice in scavenging hydroxyl radicals.

[0100] according to Figure 6 It can be seen from (a) that after the sugar-reduced roxburghii juice prepared in the present application is diluted 100 times, the scavenging rate of DPPH free radicals can reach 92.35%, and after being diluted 4 times, the scavenging rate of DPPH free radicals can also reach 77.42%, that is, after being diluted 4 times, it still has a high ability to scavenge DPPH free radicals; according to Figure 6 It can be seen from (b) in that the scavenging rate of ABTS free radicals of the reduced-sugar roxburghii juice prepared in the present application can reach 42.15% after being diluted 1100 times; Figure 6 From (c), it can be seen that after the reduced-sugar roxburghii juice prepared in the present application is diluted 40 times, the scavenging rate of hydroxyl radicals can reach 98.93%. In other words, the reduced-sugar roxburghii juice prepared in the present application retains most of the nutrients in the original roxburghii juice, and each component has high activity, and has a good scavenging effect on DPPH free radicals, ABTS free radicals, and hydroxyl free radicals.

[0101] Testing the effect of reduced-sugar sea buckthorn juice on the viability of liver cells HL-7702 involves a toxicity test of the reduced-sugar sea buckthorn juice on cell viability, and a test of the improvement of the reduced-sugar sea buckthorn juice on the viability of HL-7702 cells after radiation.

[0102] The toxicity test of reduced-sugar roxburghii juice on cell viability was carried out by using HL-7702 cells of passage 3 to 6. When the cells grew to the optimal period, the cells were digested, resuspended, diluted and counted, and the cell concentration was adjusted to 5.5-6.5×10 3 / mL, add the cell suspension to a 96-well plate, the volume of each well is 90μL, about 5000 cells / well; set up test wells with different concentrations of reduced sugar pear juice, negative control wells and zero wells (only culture medium, serum and CCK8, CCK8 is a reagent widely used in cell viability testing); carry out cell culture, the culture conditions are 5% CO2, 37℃, after the cells are cultured overnight and attached to the wall, add 5-7 concentration gradients, and culture for 24h; after the cells are cultured, carefully remove the supernatant, add 100μL fresh culture medium and 10μL CCK8 solution, continue to culture for 2h, and measure the absorbance of each well at 450nm on the microplate reader. The test results are as follows Figure 7 As shown in (a) in .

[0103] The test of the effect of reduced sugar roxburghii juice on the viability of HL-7702 cells after radiation was conducted. The experimental method was as follows: HL-7702 cells with passage times of 3 to 6 were used. When the cells grew to the optimal period, the cells were digested, resuspended, diluted and counted, and the cell concentration was adjusted to 5.5-6.5×10 3 / mL, the cell suspension was added to a 96-well plate, the volume of each well was 90μL, about 5000 cells / well; a blank control group (NC), an irradiation control group (IR group), a sample control group and a sample irradiation group (added with reduced sugar roxburgh juice) were set up; cell culture was performed under the conditions of 5% CO2, 37℃, and after the cells were cultured overnight and adhered to the wall, 5-7 concentration gradients were added. After 12h, AML-12 cells were cultured. 60 Coγ irradiation treatment, the radiation dose rate is 2 Gy / min, the total dose is 6 Gy, and the culture is continued for 24 hours after irradiation; after the cell culture, the supernatant is carefully aspirated, 100 μL of fresh culture medium and 10 μL of CCK8 solution are added, and the culture is continued for 2 hours. The absorbance value of each well is measured at 450nm on the microplate reader. The test results are as follows Figure 7 As shown in (b) in .

[0104] according to Figure 7 From (a) in the figure, it can be seen that the reduced-sugar roxburghii juice has no toxic effect on HL-7702 cells at a dose of 0.625-100 μL / mL, and the reduced-sugar roxburghii juice has a proliferative effect on HL-7702 cells at a dose of 50-100 μL / mL; Figure 7 From (b) in the figure, we can see that 60 After Coγ irradiation, the viability of HL-7702 cells decreased, and reduced-sugar roxburgh juice could improve 60The decrease in HL-7702 cell viability after Coγ irradiation, especially at the dose of 0.625~2.5 μL / mL, was most significantly improved by reduced-sugar roxburghii juice.

[0105] For the anti-radiation effect of reduced-sugar sea buckthorn juice on mice, 144 male Kunming mice were selected, each weighing 18-20g and 6-8 weeks old. The ambient temperature was set at (24±2)℃, and the relative humidity was set at 40-60%. The mice were free to eat and drink water. After 3 days of adaptive feeding, the formal experiment began. The mice were randomly divided into 12 groups, 12 in each group, and the groups were as follows: the normal control group (NC) and the radiation model group (MC) were gavaged with normal saline; the reduced-sugar sea buckthorn juice was divided into three groups: low, medium, and high. The mice in the low-dose group of reduced-sugar sea buckthorn juice were gavaged with 5mL / kg per day, the mice in the medium-dose group of reduced-sugar sea buckthorn juice were gavaged with 10mL / kg per day, and the mice in the high-dose group of reduced-sugar sea buckthorn juice were gavaged with 15mL / kg per day. After 30 days, each group was given 60 Co ray one-time whole body uniform radiation treatment (except normal control group), the total radiation dose is 6.0Gy 60 Co ray irradiation, the dose rate was 2.0Gy / min. After irradiation, the mice were fasted and had free access to water. After 24 hours, the treatment and index detection were performed. The test results are shown in Tables 8 to 14 below. Among them, Table 8 shows the effect of reduced sugar roxburgh juice on the spleen of irradiated mice, Table 9 shows the effect of reduced sugar roxburgh juice on the peripheral blood of irradiated mice, Table 10 shows the effect of reduced sugar roxburgh juice on the bone marrow DNA of irradiated mice, Table 11 shows the effect of reduced sugar roxburgh juice on SOD enzyme activity in irradiated mice, Table 12 shows the effect of reduced sugar roxburgh juice on MDA levels in irradiated mice, Table 13 shows the effect of reduced sugar roxburgh juice on serum GSH levels in irradiated mice, and Table 14 shows the effect of reduced sugar roxburgh juice on ALT and AST levels in serum of irradiated mice.

[0106]

[0107] As can be seen from Table 8, radiation treatment causes serious damage to the spleen organ of mice, but the reduced-sugar roxburghii juice prepared in the present application has a significant restorative effect on the spleen of irradiated mice.

[0108]

[0109] It can be seen from Table 9 that ionizing radiation causes serious damage to the hematopoietic system of mice, and different concentrations of reduced-sugar sea buckthorn juice can alleviate the damage, especially for red blood cells, hemoglobin and platelets.

[0110]

[0111] It can be seen from Table 10 that irradiation can reduce the DNA content in the bone marrow of mice, but the reduced-sugar roxburghii juice prepared in the present application has a significant alleviating effect on this.

[0112]

[0113] As can be seen from Table 11, irradiation can reduce the activity of the antioxidant enzyme SOD in mice, but the sugar-reduced sea buckthorn juice prepared in the present application can enhance the activity of the antioxidant enzyme SOD in mice after irradiation, thereby preventing the oxidative damage caused by ionizing radiation to mice to a certain extent.

[0114]

[0115] As can be seen from Table 12, irradiation will increase the MDA content in the mouse liver, but the sugar-reduced sea buckthorn juice prepared in the present application can significantly reduce the MDA content in the liver of mice after irradiation, thereby alleviating the damage of lipid peroxidation in the spleen of mice after radiation to a certain extent.

[0116]

[0117] It can be seen from Table 13 that the reduced-sugar roxburghii juice prepared in the present application can increase the serum GSH level of mice and has a certain protective effect against radiation.

[0118]

[0119] It can be seen from Table 14 that irradiation can cause damage to the liver of mice, but the reduced-sugar sea buckthorn juice prepared in the present application can repair the liver damage caused by irradiation to a certain extent.

[0120] In the seventh aspect, reduced-sugar prune juice was prepared by the juice sugar reduction device / method provided by the present application, and the blood sugar lowering effect of the reduced-sugar prune juice was tested. The testing process is as follows:

[0121] 60 healthy male C57BL / 6J mice were selected, and the temperature was (23±2)℃, the relative humidity was 50~60%, and the light / dark cycle was 12h each. The mice were free to eat and drink water. Eight mice were randomly selected as the blank control group, and the remaining 50 mice were used as the modeling group. Each mouse was intraperitoneally injected with 60mg / kg streptozotocin and continuously fed with a high-fat diet to induce the establishment of a T2DM mouse model. After 72h, when the fasting blood glucose value of the mouse was greater than 11.1mmol / L, the model was successfully established. After deducting unqualified and dead mice, a total of 40 mice were successfully modeled and divided into 5 groups, with 8 mice in each group, namely: model control group, low-dose group (L group), medium-dose group (M group), high-dose group (H group), and positive control group (metformin). Among them, the blank control group (100 mg / kg saline by gavage), the model control group (100 mg / kgmb saline by gavage), the L group (150 mg / kg reduced-sugar prune juice by gavage), the M group (300 mg / kg reduced-sugar prune juice by gavage), the H group (600 mg / kg reduced-sugar prune juice by gavage), and the positive control group (60 mg / kg metformin by gavage) measured fasting blood glucose levels every week for four consecutive weeks.

[0122] The mice were fed for four weeks. They were fasted but not watered one day before the end of the feeding. Blood glucose was measured by tail vein blood sampling 16 hours after the night (0 min value). Each mouse was intraperitoneally injected with 2.0 g / kg glucose. The blood glucose levels at 0, 0.5, 1.0, 1.5, and 3.0 h after the administration of glucose were measured with a blood glucose meter. The area under the blood glucose time curve (AUC) was calculated. The results are shown in the figure. Figure 8 , Fig. 9 shown.

[0123] according to Figure 8 It can be seen that the fasting blood glucose concentration of the model control group was higher than that of the blank control group, indicating that the model was successfully established; after oral administration of reduced-sugar prune juice and metformin, the blood glucose concentrations of the experimental group and the metformin group decreased, and the data of the high-dose group and the metformin group were similar, indicating that reduced-sugar prune juice has the effect of inhibiting the increase of blood glucose, but the blood glucose data of the metformin group is still higher than that of the blank control group, which may be because the pancreatic islet cells of the model mice have irreversible damage during modeling, and the blood glucose cannot be restored to the initial normal level. Fig. 9 It can be seen that compared with the blank control group, the AUC of the model control group was significantly increased, indicating that its tolerance was significantly reduced; compared with the model control group, the AUC of the high, medium, and low dose groups of reduced sugar prune juice and the metformin group all showed a decreasing trend, indicating that reduced sugar prune juice can improve the glucose tolerance of mice. It can be seen that the reduced sugar prune juice prepared in this application has the excellent effect of improving the glucose tolerance of mice and lowering blood sugar.

[0124] The above embodiments are only preferred implementations of the present application, and are not the only limitations on the juice sugar reduction equipment, juice sugar reduction method and other related contents; in this regard, those skilled in the art can flexibly set them according to the actual application scenarios based on the above embodiments. It can be understood that, through the implementation of the above embodiments of the present application, the juice and the magnetic immobilized enzyme are introduced into the fermentation tank body 300, and the magnetic field generating device is controlled not to generate a magnetic field penetrating into the fermentation tank body 300, so that the magnetic immobilized enzyme in the fermentation tank body 300 is dispersed in the juice, and the magnetic immobilized enzyme dispersed in the juice will undergo an enzymatic hydrolysis reaction, that is, the sugar in the juice is decomposed into other substances, thereby achieving the sugar reduction of the juice. As time goes by, after the enzymatic hydrolysis reaction is completed, the magnetic field generating device can be controlled to generate a magnetic field penetrating into the fermentation tank body 300, so that the magnetic immobilized enzyme in the fermentation tank body 300 is adsorbed on the inner wall of the fermentation tank body 300 by the magnetic field generating device, and then the juice in the fermentation tank body 300 is drawn out to obtain the sugar-reduced juice. In the process of drawing out the juice, the magnetic field generating device will always adsorb the magnetic immobilized enzyme on the inner wall of the fermentation tank body 300, so the magnetic immobilized enzyme in the fermentation tank body 300 will not be drawn out of the fermentation tank body 300 together with the juice. That is to say, the present application uses magnetic immobilized enzymes to reduce the sugar content of juice, and there is no need to inactivate free enzymes by high temperature as in the traditional solution, which simplifies the sugar reduction process of juice, improves the sugar reduction efficiency, and can better retain the nutrients in the juice and the flavor and color of the juice; when the juice is drawn out from the fermentation tank body 300, the present application uses a magnetic field generating device to adsorb the magnetic immobilized enzyme to achieve the separation of the magnetic immobilized enzyme and the juice, and there is no need to separate the two by centrifugation or filtration as in the traditional solution, which makes the separation of the magnetic immobilized enzyme and the juice faster, and can avoid the insoluble matter in the juice from adhering to the immobilized enzyme, and improves the reuse rate of the immobilized enzyme. Therefore, the sugar-reduced juice produced by the present application has higher nutritional content, excellent flavor and color, and can be well used in maintaining body shape and / or preparing products for preventing diseases.

[0125] It should be noted that the several embodiments shown in the present application are described in a progressive manner, and each embodiment focuses on the differences from other embodiments, and the same or similar parts between the various embodiments can refer to each other. It should also be noted that in the text description of the present application, relational terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply that there is such an actual relationship or order between these entities or operations. Further, the terms "include", "comprise" or any other corresponding variants are intended to cover non-exclusive inclusion, so that the process, method, article or equipment including a series of elements includes not only these elements, but also other elements that are not explicitly listed, or may also include elements inherent to such process, method, article or equipment; and, in the absence of more restrictions, the elements defined by the sentence "including one..." do not exclude the existence of other identical elements in the process, method, article or equipment including the elements.

[0126] In addition, by implementing the several embodiments shown above in the present application, professionals and technicians in this field can implement or use the present application. For the several embodiments shown above in the present application, various modifications will be obvious to professionals and technicians in this field, and the general principles defined in the present application can be implemented in other embodiments not shown without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to the several embodiments shown above, but will comply with the widest range consistent with the principles and novel features disclosed in the present application.

Claims

1. A juice sugar reduction device, characterized in that: The invention comprises a frame, a magnetic field generating device, a heating device and a hollow fermentation tank body, wherein the magnetic field generating device and the fermentation tank body are arranged on the frame at intervals, the fermentation tank body has a liquid inlet and a liquid outlet connected to the inside, the heating device is arranged on the frame and contacts the outer wall of the fermentation tank body, wherein: The liquid inlet is used to introduce the juice and the magnetic immobilized enzyme into the fermentation tank body, so as to reduce the sugar content of the juice by utilizing the enzymatic hydrolysis reaction of the magnetic immobilized enzyme in the juice; The heating device is used to heat the juice before the enzymatic hydrolysis reaction ends; The magnetic field generating device is used to generate a magnetic field after the enzymatic hydrolysis reaction is completed and penetrate into the fermentation tank body to adsorb the magnetic immobilized enzyme onto the inner wall of the fermentation tank body; The liquid outlet is used to lead out the juice in the fermentation tank body after the magnetic field generating device adsorbs the magnetic immobilized enzyme onto the inner wall of the fermentation tank body; When the magnetic field generating device and the heating device are different devices, the magnetic field generating device includes a magnetic suction device, a lifting device and a magnetic shielding plate, the magnetic suction device is arranged on the frame and is spaced from the fermentation tank body, the lifting device is arranged on the frame and is located between the magnetic suction device and the fermentation tank body, the magnetic shielding plate is arranged on the lifting device and is drivingly connected to the lifting device, and the lifting device is used to: before the enzymatic hydrolysis reaction starts, drive the magnetic shielding plate to rise between the magnetic suction device and the fermentation tank body to prevent the magnetic field generated by the magnetic suction device from penetrating into the fermentation tank body, so that the magnetic immobilized enzyme is dispersed in the juice; after the enzymatic hydrolysis reaction ends, drive the magnetic shielding plate to withdraw from between the magnetic suction device and the fermentation tank body, so that the magnetic field generated by the magnetic suction device penetrates into the fermentation tank body; When the magnetic field generating device and the heating device are the same device, the same device includes a power supply and a coil wound on the outer wall of the fermentation tank body, a shielding layer is provided on the side of the coil away from the fermentation tank body, the power supply is electrically connected to the coil, the power supply is used to supply alternating current or direct current to the coil, and the coil is used to: generate heat when alternating current is supplied to itself to heat the juice; and generate a magnetic field and penetrate into the fermentation tank body when direct current is supplied to itself.

2. The juice sugar reduction device according to claim 1, characterized in that: Also included is a controller disposed on the frame and communicatively connected to the magnetic field generating device and the heating device; When the magnetic field generating device and the heating device are different devices, the controller is used to control the heating device to heat the juice before the enzymatic hydrolysis reaction is completed, and to control the magnetic field generating device to generate a magnetic field and penetrate into the fermentation tank after the enzymatic hydrolysis reaction is completed; When the magnetic field generating device and the heating device are the same device, the controller is used to control the same device to heat the juice before the enzymatic hydrolysis reaction is completed, and to generate a magnetic field and penetrate into the fermentation tank after the enzymatic hydrolysis reaction is completed.

3. The juice sugar reduction device according to claim 2, characterized in that: When the magnetic field generating device and the heating device are the same device, the power supply is communicatively connected to the controller, and the controller is specifically used to: before the end of the enzymatic hydrolysis reaction, control the power supply to supply alternating current to the coil so that the coil generates heat to heat the juice; after the end of the enzymatic hydrolysis reaction, control the power supply to supply direct current to the coil so that the coil generates a magnetic field and penetrates into the fermentation tank body.

4. The juice sugar reduction device according to claim 2, characterized in that: When the magnetic field generating device and the heating device are different devices, the lifting device is communicatively connected to the controller, and the controller is specifically used to: before the enzymatic hydrolysis reaction starts, control the lifting device to drive the magnetic shielding plate to rise to between the magnetic suction device and the fermentation tank body to prevent the magnetic field generated by the magnetic suction device from penetrating into the fermentation tank body, so that the magnetic immobilized enzyme is dispersed in the juice; after the enzymatic hydrolysis reaction ends, control the lifting device to drive the magnetic shielding plate to withdraw from between the magnetic suction device and the fermentation tank body, so that the magnetic field generated by the magnetic suction device penetrates into the fermentation tank body.

5. The juice sugar reduction device according to claim 4, characterized in that: The magnetic attraction device comprises an annular magnet surrounding the fermentation tank body; or, The magnetic attraction device includes at least one magnet; wherein, when the magnetic attraction device includes two magnets, the two magnets are respectively located on two opposite sides of the fermentation tank body; when the magnetic attraction device includes more than two magnets, multiple magnets are arranged around the fermentation tank body, and any two adjacent magnets are spaced apart from each other.

6. The juice sugar reduction device according to claim 2, characterized in that: Also included is a temperature detector that is communicatively connected to the controller, the temperature detector is disposed on the inner wall of the fermentation tank and is used to be immersed in the juice, wherein: The temperature detector is used to detect the temperature of the juice in real time before the enzymatic hydrolysis reaction ends, and transmit the temperature of the juice to the controller; The controller is further used for: Determining whether the temperature of the juice is within a preset temperature range; When the magnetic field generating device and the heating device are different devices, if the temperature of the juice is not within the preset temperature range, the heating device is controlled to adjust the heating amount of the juice so that the temperature of the juice is within the preset temperature range; When the magnetic field generating device and the heating device are the same device, if the temperature of the juice is not within the preset temperature range, the same device is controlled to adjust the heating amount for heating the juice so that the temperature of the juice is within the preset temperature range.

7. The juice sugar reduction device according to claim 6, characterized in that: When the magnetic field generating device and the heating device are different devices, the heating device comprises a heating jacket and a power supply communicatively connected to the controller, the heating jacket is mounted on the outer wall of the fermentation tank body, the power supply is mounted on the frame and electrically connected to the heating jacket, wherein: The power supply is used to deliver a heating current to the heating sleeve to heat the heating sleeve; The heating jacket is used to heat the juice by the heat emitted by the heating jacket; The controller is specifically used to control the power supply to adjust the size of the heating current when the temperature of the juice is not within the preset temperature range, so as to adjust the heating amount of the heating sleeve on the juice so that the temperature of the juice is within the preset temperature range.

8. The juice sugar reduction device according to claim 7, characterized in that: The heating jacket comprises a heating element, a wiring terminal, an insulating layer, and an inner layer and an outer layer opposite to each other, wherein the inner layer is used to contact the outer wall of the fermentation tank body, the insulating layer is arranged between the inner layer and the outer layer, the heating element is arranged between the insulating layer and the inner layer, the wiring terminal is arranged on the outer layer, and the heating element is electrically connected to the power supply through the wiring terminal, wherein: The connecting terminal is used to transmit the heating current provided by the power supply to the heating element to heat the heating element; The heating element is used to heat the juice by the heat emitted by the heating element.

9. The juice sugar reduction device according to claim 6, characterized in that: When the magnetic field generating device and the heating device are different devices, the heating device includes a water storage jacket and a circulating water heating component, the water storage jacket is sleeved on the outer wall of the fermentation tank body, the circulating water heating component is arranged on the frame and connected to the water storage jacket, and the circulating water heating component is communicatively connected to the controller, wherein: The circulating water heating component is used to cyclically deliver heating water to the water storage jacket and recover the heating water in the water storage jacket to heat the water storage jacket; The water storage jacket is used to heat the juice by the heat emitted by the water storage jacket; The controller is specifically used to control the circulating water heating component to adjust the temperature of the heating water when the temperature of the juice is not within the preset temperature range, so as to adjust the amount of heat applied by the water storage jacket to the juice so that the temperature of the juice is within the preset temperature range.

10. The juice sugar reduction device according to claim 9, characterized in that: The circulating water heating assembly comprises a heater, a water tank, a circulating water pump, a water inlet pipe and a water return pipe. The heater, the water tank and the circulating water pump are all arranged on the frame. The heater contacts the outer wall of the water tank. One end of the water inlet pipe is arranged in the water storage jacket, and the other end is connected to the water tank through the circulating water pump. One end of the water return pipe is arranged in the water storage jacket, and the other end is connected to the water tank through the circulating water pump. The heater and the circulating water pump are respectively connected to the controller in communication, wherein: The heater is used to heat the heating water stored in the water tank; The circulating water pump is used to cyclically transport the heating water in the water tank to the water storage jacket through the water inlet pipe under the control of the controller, and to recover the heating water in the water storage jacket to the water tank through the water return pipe, so as to heat the water storage jacket; The controller is specifically used to control the heater to adjust the heating amount of the heating water when the temperature of the juice is not within the preset temperature range, so as to adjust the heating amount of the juice heated by the water storage jacket, so that the temperature of the juice is within the preset temperature range.

11. The juice sugar reduction device according to claim 2, characterized in that: It also includes a dissolved oxygen detector, a compressed air device and an air pipe, wherein the dissolved oxygen detector and the compressed air device are respectively connected to the controller in a communication manner, the compressed air device is arranged on the frame, the dissolved oxygen detector is arranged on the inner wall of the fermentation tank body and is used to be immersed in the juice, the air pipe has an air inlet end and an air outlet end opposite to each other, the air inlet end is connected to the compressed air device, the air outlet end is arranged in the fermentation tank body and is used to be inserted into the juice, wherein: The compressed air device is used to generate compressed air at room temperature before the enzymatic hydrolysis reaction is completed, and to transport the compressed air at room temperature to the juice through the air pipe; The dissolved oxygen detector is used to detect the dissolved oxygen of the juice in real time before the enzymatic hydrolysis reaction ends, and transmit the dissolved oxygen of the juice to the controller; The controller is further used to determine whether the dissolved oxygen of the juice is within a preset dissolved oxygen range, and when it is not within the preset dissolved oxygen range, control the compressed air device to adjust the delivery amount of the normal temperature compressed air to the juice, so as to adjust the dissolved oxygen of the juice so that the dissolved oxygen of the juice is within the preset dissolved oxygen range.

12. The juice sugar reduction device according to claim 11, characterized in that: The compressed air device comprises a drive motor, a compressor, an air filter, a cooler and an air storage tank arranged on the frame, the air filter, the compressor, the cooler and the air storage tank are connected in sequence, the air storage tank is connected to the air inlet end through a flow control valve, the drive motor is drivingly connected to the compressor, and the drive motor and the flow control valve are respectively communicatively connected to the controller, wherein: The driving motor is used to drive the compressor under the control of the controller; The air filter element is used to filter the air entering the compressor; The compressor is used to compress the air and obtain high-temperature compressed air accordingly; The cooler is used to cool the high-temperature compressed air and obtain normal-temperature compressed air accordingly; The air storage tank is used to store the normal temperature compressed air; The flow control valve is used to transport the normal temperature compressed air in the gas storage tank to the juice through the gas transmission pipe; The controller is specifically used to control the flow control valve to adjust its opening when the dissolved oxygen in the juice is not within the preset dissolved oxygen range, so as to adjust the amount of the normal temperature compressed air delivered to the juice so that the dissolved oxygen in the juice is within the preset dissolved oxygen range.

13. The juice sugar reduction device according to claim 2, characterized in that: It also includes a pH detector, a pH adjustment device and a liquid infusion tube, wherein the pH detector and the pH adjustment device are respectively connected to the controller in a communication manner, the pH adjustment device is arranged on the frame, the pH detector is arranged on the inner wall of the fermentation tank body and is used to be immersed in the juice, the liquid infusion tube has a liquid inlet end and a liquid outlet end opposite to each other, the liquid inlet end is connected to the pH adjustment device, the liquid outlet end is arranged in the fermentation tank body and is used to be inserted into the juice, wherein: The pH adjusting device is used to inject an acidic solution and / or an alkaline solution into the juice through the infusion tube before the enzymatic hydrolysis reaction ends; The pH detector is used to detect the pH of the juice in real time before the enzymatic hydrolysis reaction ends, and transmit the pH of the juice to the controller; The controller is further used to determine whether the pH of the juice is within a preset pH range, and when it is not within the preset pH range, control the pH adjustment device to adjust the amount of the acidic solution and / or the alkaline solution injected into the juice so that the pH of the juice is within the preset pH range.

14. The juice sugar reduction device according to claim 13, characterized in that: The infusion tube includes an acidic infusion tube and an alkaline infusion tube, the pH regulating device includes an acidic liquid storage tank, an alkaline liquid storage tank and a metering pump arranged on the frame, the metering pump is communicatively connected to the controller, the acidic liquid storage tank is used to store an acidic solution, the alkaline liquid storage tank is used to store an alkaline solution, the liquid outlet end of the acidic infusion tube is arranged in the fermentation tank body and is used to be inserted into the juice, the liquid inlet end is connected to the acidic liquid storage tank through the metering pump, the liquid outlet end of the alkaline infusion tube is arranged in the fermentation tank body and is used to be inserted into the juice, the liquid inlet end is connected to the alkaline liquid storage tank through the metering pump, wherein: The metering pump is used to extract the acidic solution from the acidic liquid storage tank and inject it into the juice through the acidic liquid infusion tube, and / or to extract the alkaline solution from the alkaline liquid storage tank and inject it into the juice through the alkaline liquid infusion tube; The controller is specifically used to control the metering pump to adjust the extraction amount of the acidic solution and / or the alkaline solution when the pH value of the juice is not within the preset pH value range, so as to adjust the injection amount of the acidic solution and / or the alkaline solution into the juice, so that the pH value of the juice is within the preset pH value range.

15. The juice sugar reduction device according to claim 2, characterized in that: It also includes a stirring device which is arranged on the inner wall of the fermentation tank body and is communicatively connected to the controller. The controller is also used to control the stirring device to stir the juice before the enzymatic hydrolysis reaction ends.

16. The juice sugar reduction device according to claim 15, characterized in that: The stirring device includes a stirring blade and a stirring motor communicatively connected to the controller. The stirring motor is arranged on the inner wall of the fermentation tank body and is drivingly connected to the stirring blade. The controller is specifically used to control the stirring motor to drive the stirring blade to rotate before the enzymatic hydrolysis reaction is completed, so as to stir the juice through the rotation of the stirring blade.

17. The juice sugar reduction device according to claim 2, characterized in that: It also includes a pressure detector, an electric actuator and an exhaust valve. The fermentation tank body also has an exhaust port connected to the interior. The exhaust valve is arranged in the exhaust port. The electric actuator is arranged on the exhaust valve and is driven and connected to the exhaust valve. The pressure detector is arranged on the inner wall of the fermentation tank body. The pressure detector and the electric actuator are respectively connected to the controller in communication. The electric actuator is used to open or close the exhaust valve; The pressure detector is used to detect the pressure in the fermentation tank in real time before the enzymatic hydrolysis reaction ends, and transmit the pressure in the fermentation tank to the controller; The controller is also used to: determine whether the pressure in the fermentation tank body exceeds a preset safety pressure range, and when it exceeds the safety pressure range, control the electric actuator to open the exhaust valve to discharge the gas in the fermentation tank body so that the pressure in the fermentation tank body returns to the safety pressure range; after the pressure in the fermentation tank body returns to the safety pressure range, control the electric actuator to close the exhaust valve.

18. The juice sugar reduction device according to claim 1, characterized in that: The fermentation tank body has an upper end and a lower end opposite to each other, the liquid inlet is located at the upper end, the liquid outlet is located at the lower end, and the position of the liquid outlet is lower than the magnetic field generating device.

19. A method for reducing sugar content in fruit juice, characterized in that: include: preparing a magnetic carrier; Immobilizing the enzyme on the magnetic carrier to obtain a magnetic immobilized enzyme; The juice is reduced in sugar by using the juice reduction device and the magnetic immobilized enzyme; wherein the juice reduction device is the juice reduction device according to any one of claims 1 to 18.

20. The method for reducing sugar content in juice according to claim 19, characterized in that: The step of preparing the magnetic carrier comprises: dissolving ferric chloride hexahydrate and ferrous chloride tetrahydrate in water to obtain a first mixed solution; Adding chitosan to the first mixed solution, and stirring to obtain a second mixed solution; adding sodium hydroxide solution to the second mixed solution, heating and stirring to obtain a third mixed solution, cooling the third mixed solution, and adjusting the pH of the third mixed solution; Adding glutaraldehyde solution to the third mixed solution, heating and stirring to obtain a fourth mixed solution in which magnetic carriers are dispersed; The magnetic carrier in the fourth mixed solution is adsorbed by a magnet, and the magnetic carrier is dispersed in a boric acid solution to obtain a magnetic carrier dispersion.

21. The method for reducing sugar content in juice according to claim 20, characterized in that: The step of immobilizing the enzyme on the magnetic carrier to obtain the magnetic immobilized enzyme comprises: adding the enzyme solution to the magnetic carrier dispersion, and obtaining a fifth mixed solution after stirring; A glutaraldehyde solution is added to the fifth mixed solution, and the mixture is heated and stirred, so that the enzyme in the enzyme solution is fixed on the magnetic carrier to form a magnetic immobilized enzyme.

22. The method for reducing sugar content in juice according to claim 19, characterized in that: The step of reducing the sugar content of the juice by using the juice sugar reduction device and the magnetic immobilized enzyme comprises: Introducing the juice and the magnetic immobilized enzyme into the fermentation tank through the liquid inlet, so as to reduce the sugar content of the juice by utilizing the enzymatic hydrolysis reaction of the magnetic immobilized enzyme in the juice; After the enzymatic hydrolysis reaction is completed, the magnetic field generating device generates a magnetic field and penetrates into the fermentation tank body to adsorb the magnetic immobilized enzyme onto the inner wall of the fermentation tank body; The juice in the fermentation tank is led out through a liquid outlet.

23. A reduced sugar juice, characterized in that: The reduced-sugar juice is produced by the juice reducing-sugar equipment described in any one of claims 1 to 18, or by the juice reducing-sugar method described in any one of claims 19 to 22.

24. Use of reduced-sugar juice in maintaining body shape and / or preparing products for preventing diseases, characterized in that: The reduced-sugar juice is the reduced-sugar juice according to claim 23.

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