Method for reducing total sugar content of fruit juice and sugar-reduced fruit juice

Abstract

The invention discloses a method for reducing the total sugar content of fruit juice and sugar-reduced fruit juice. According to the method for reducing the total sugar content of the fruit juice provided by the invention, the fresh fruit juice is subjected to enzymolysis by adopting the compound polysaccharide enzyme, then the glucose oxidase and the catalase are added at the same time for enzymolysis, and the sugar-reduced fruit juice is obtained after enzyme deactivation, so that the total sugar content in the fruit juice can be remarkably reduced, and the total sugar content can be reduced by more than 50%. The composite polysaccharide enzyme, the glucose oxidase and the catalase in a specific ratio are combined for enzymolysis, so that the contents of cane sugar, glucose and fructose in the fruit juice can be simultaneously and efficiently reduced, a synergistic enzymolysis effect is achieved, and a better sugar reducing effect is achieved; when the sugar-reduced mango juice is prepared from the sugar-reduced mango juice, the content of sucrose in the mango juice can be reduced by 78.9%, the content of glucose can be reduced by 51.8%, and the content of fructose can be reduced by 6.53%. By adopting the method disclosed by the invention, the sugar reduction rate of the fruit juice is remarkably improved, and the prepared sugar-reduced fruit juice is good in flavor, low in sugar content, healthy and free of burden.

Description

Technical Field

[0001] The present invention belongs to the technical field of food enzymatic processing, and more specifically, relates to a method for reducing the total sugar content of fruit juice and reduced-sugar fruit juice. Background Art

[0002] As consumers pursue more natural and healthy juice drinks, they have put forward new requirements for the sugar content of juice, and low-sugar juice drinks are more popular with consumers. Due to the high sugar content in juice, excessive intake will increase the risk of obesity, diabetes, cardiovascular disease and other diseases. By reducing the total sugar content of juice, sugar intake can be better controlled, blood sugar levels can be maintained, and health risks can be reduced. Therefore, it is necessary to provide the market with more high-quality and healthy reduced-sugar juices to meet the growing health needs of consumers.

[0003] Juice sugar reduction technology is to reduce the content of free sugars in juice through physical and biological methods, including the use of natural sweeteners, membrane filtration technology and enzymatic degradation. These technologies can effectively reduce the sugar content without changing the flavor of the juice, while retaining the nutritional value of the juice. Among them, the traditional physical sugar reduction method is to mix juices, mixing two juices with similar tastes but different sugar content in an appropriate proportion to achieve the purpose of reducing the sugar content of the juice. For example, the existing Chinese patent CN114431370A discloses a sugar-reduced mango compound juice, which mixes multiple juices to reduce the total sugar content and is nutritious and healthy. However, this method is only suitable for reducing the sugar content of mixed juices, and cannot actually reduce the sugar content of juices.

[0004] The biological method accelerates the biocatalytic reaction through specific enzymes, and uses specific enzymes to specifically enzymatically hydrolyze the sugar components in the juice. For example, glycosyltransferase can be used to convert sucrose into dietary fiber, and glucose oxidase and catalase can be used to convert glucose into gluconic acid, thereby reducing the content of free sugars in the juice. For example, the existing Chinese patent CN202311146289.3 discloses a method for reducing sugar in juice, in which juice raw materials are mixed with a variety of enzymes to reduce the sugar content in the juice raw materials. Specifically, glucose oxidase, catalase, fructosyltransferase, D-psicose 3-isomerase and fructose polymerase are used, and the total sugar content is reduced by up to 44%. However, the composite enzyme used in this method needs to be adjusted for juices with different sugars. Some of its enzymes can only hydrolyze sucrose or glucose. If it has no effect on other sugars such as fructose, its total sugar content is still high, and it is difficult to coordinate the enzymatic hydrolysis effects of sucrose, glucose and fructose. This method is not suitable for fruit juices with high sucrose and glucose sugar content, such as mango juice with high sugar content, which contains more sugars with high glycemic index (sucrose GI value is 83, glucose GI value is 100), which will have an adverse effect on blood sugar control. Since mango juice can provide the nutrients needed by the human body, how to simultaneously and efficiently reduce the sucrose and glucose content in fruits with high sugar content has become an urgent problem to be solved. At present, there is still a lack of methods that can effectively reduce the total sugar content of sucrose, glucose and fructose in fruit juice, especially for fruit juice with high sugar content, and the sugar reduction rate of the juice needs to be improved. Summary of the invention

[0005] The technical problem to be solved by the present invention is to overcome the problem that the existing enzymatic sugar reduction method cannot simultaneously coordinately reduce the sucrose, glucose and fructose contents in fruit juice, and the low sugar reduction rate of the existing fruit juice, and provide a method for reducing the total sugar content of fruit juice and sugar-reduced juice.

[0006] The object of the present invention is to provide a method for reducing the total sugar content of fruit juice.

[0007] Another object of the present invention is to provide a reduced-sugar juice.

[0008] Another object of the present invention is to provide a reduced-sugar juice product.

[0009] The above-mentioned purpose of the present invention is achieved through the following technical solutions:

[0010] The present invention provides a method for reducing the total sugar content of fruit juice, comprising the following steps:

[0011] S1. Adjust the temperature of the freshly squeezed juice to 40°C to 45°C and the pH to 4.7 to 5.2;

[0012] S2. Add 0.35% to 1.05% of the complex polysaccharide enzyme to the freshly squeezed juice and perform enzymolysis with constant temperature stirring for 2h to 6h;

[0013] S3. Adjust the temperature of the juice after enzymatic hydrolysis in S2 to 30°C to 35°C and the pH to 4.7 to 5.2;

[0014] S4. Add 0.15% to 0.95% glucose oxidase and 0.15% to 1.5% catalase to the juice of S3, introduce air, and perform enzymolysis with stirring at a constant temperature for 3h to 5h;

[0015] S5. The juice obtained by enzymatic hydrolysis in S4 is subjected to enzyme inactivation treatment to obtain reduced-sugar juice.

[0016] The present invention uses a composite polysaccharide enzyme to perform combined enzymolysis with glucose oxidase and catalase, which can significantly reduce the total sugar content in the juice, and the total sugar content can be reduced by more than 50%. Under specific ratios and enzymolysis conditions, the sucrose, glucose and fructose contents in the juice can be simultaneously and efficiently reduced, and the effect of synergistic enzymolysis can be achieved to achieve a better sugar reduction effect, and the sucrose content in the juice can be reduced by 78.9%, the glucose content by 51.8%, the fructose content by 6.53%, and the total sugar content by 54.8%. Among them, the use of a composite polysaccharide enzyme can hydrolyze the sucrose in the juice into glucose and oligofructose, and the glucose oxidase and catalase added thereafter can synergistically hydrolyze and convert glucose into gluconate, thereby reducing the sugar content of the entire juice; and the method provided by the present invention is suitable for reducing sugar in a variety of fruit juices with high sugar content, and the method is simple, convenient, fast and efficient. The total sugar content of the juice prepared by the method of the present invention can be reduced by more than 50%, which significantly improves the sugar reduction rate of the juice, and the sugar-reduced juice prepared by the method has good flavor, less sugar, and is healthy and burden-free.

[0017] In particular, before carrying out the sugar reduction combined enzymatic hydrolysis process, pectinase can be used to hydrolyze the freshly squeezed juice to improve the clarity of the juice, which is beneficial for the subsequent combined enzymatic hydrolysis.

[0018] Furthermore, the freshly squeezed juice in S1 is hydrolyzed with pectinase and then centrifuged to obtain the juice.

[0019] Preferably, 0.015% to 0.025% pectinase is added to the freshly squeezed juice for enzymolysis.

[0020] More preferably, pectinase is used for enzymatic hydrolysis for 36 minutes.

[0021] Preferably, 0.75% to 1.05% of complex polysaccharidase is added to S2.

[0022] More preferably, 0.95% to 1.05% of complex polysaccharidase is added to S2.

[0023] Furthermore, the complex polysaccharidase in S1 is

[0024] Preferably, 0.45% to 0.95% of glucose oxidase and 0.15% to 0.35% of catalase are added to S4 simultaneously.

[0025] Preferably, the enzymatic hydrolysis time in S2 is 2 h to 4 h.

[0026] Furthermore, the enzyme inactivation conditions in S5 are 90-100° C. for 1-3 min.

[0027] Preferably, the freshly squeezed fruit juice is selected from one or more of freshly squeezed mango juice, orange juice, banana juice, lychee juice, peach juice, pineapple juice, pomegranate juice, sugarcane juice, durian juice, longan juice, jackfruit juice, cantaloupe juice, apple juice, apricot juice, orange juice, grapefruit juice, persimmon juice and bayberry juice.

[0028] The invention provides a sugar-reduced juice, which is prepared by the method.

[0029] Preferably, the reduced-sugar juice is mango juice.

[0030] The present invention also provides a reduced-sugar juice product, comprising the reduced-sugar juice.

[0031] The present invention provides application of the method in reducing the content of sucrose, glucose and / or fructose in mango juice.

[0032] The present invention has the following beneficial effects:

[0033] The present invention provides a method for reducing the total sugar content of fruit juice by using a composite polysaccharide enzyme After enzymolysis of mango juice, glucose oxidase and catalase are added at the same time, and the enzymes are inactivated after enzymolysis to obtain reduced-sugar juice, which can significantly reduce the total sugar content in the juice, and the total sugar content can be reduced by more than 50%. The present invention uses a composite polysaccharide enzyme with glucose oxidase and catalase for combined enzymolysis. Under specific ratios and enzymolysis conditions, the sucrose, glucose and fructose contents in the juice can be simultaneously and efficiently reduced, and the effect of synergistic enzymolysis is achieved to achieve a better sugar reduction effect; the sucrose content in mango juice can be reduced by 78.9%, the glucose content by 51.8%, and the fructose content by 6.53%. In addition, the method provided by the present invention is suitable for reducing sugar in a variety of fruit juices with high sugar content. The method is simple, convenient, fast and efficient, and significantly improves the sugar reduction rate of the juice. The reduced-sugar juice prepared by the present invention not only has good flavor, less sugar, and is healthy and burden-free. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 This is a graph showing the changes in total sugar content of mango juice after enzymatic hydrolysis with different addition amounts of compound polysaccharide enzyme.

[0035] Figure 2 This is a graph showing the changes in total sugar content of mango juice after enzymatic hydrolysis with different addition amounts of glucose oxidase and catalase.

[0036] Figure 3 This is a graph showing the changes in total sugar content in mango juice after enzymatic hydrolysis at different enzyme addition intervals. DETAILED DESCRIPTION

[0037] The present invention is further described below in conjunction with the accompanying drawings and specific examples, but the examples do not limit the present invention in any form. Unless otherwise specified, the reagents, methods and equipment used in the present invention are conventional reagents, methods and equipment in the art.

[0038] Unless otherwise specified, the reagents and materials used in the following examples are commercially available.

[0039] The following embodiment takes mango with a high sugar content as an example, and is also applicable to the preparation of reduced-sugar juice from other fruits containing sucrose, such as mango juice, orange juice, banana juice, lychee juice, peach juice, pineapple juice, pomegranate juice, sugarcane juice, durian juice, longan juice, jackfruit juice, cantaloupe juice, apple juice, apricot juice, orange juice, grapefruit juice, persimmon juice, bayberry juice, etc.; the raw mango pulp used is freshly squeezed mango juice.

[0040] Example 1 Preparation of Reduced Sugar Juice and Determination of Total Sugar Content

[0041] 1. Process flow

[0042] (1) Preparation of mango juice: freshly prepared mango pulp was enzymatically hydrolyzed with 0.015% pectinase at a mass ratio (w / w) for 36 min to improve the clarity of the juice, and the enzymatically hydrolyzed mango pulp was centrifuged at 3000 r / min for 10 min to obtain mango juice.

[0043] (2) Pour the mango juice into a constant temperature blender at 42°C and adjust the pH value of the mango juice to 5.

[0044] (3) Add compound polysaccharide enzyme according to the mass ratio of mango juice to 0.85% Enzymatic hydrolysis was carried out with constant temperature stirring for 3 h.

[0045] (4) The temperature of the constant temperature enzymatic hydrolysis tank of the mango juice after 3 h of enzymatic hydrolysis was adjusted to 30° C., and the pH of the mango juice was adjusted to 5.2.

[0046] (5) Glucose oxidase was added at a mass ratio of 0.65% of the mango juice, and catalase was added at a mass ratio of 0.35% of the mango juice.

[0047] (6) Allow air to flow and stir the enzyme for 4 h at a constant temperature.

[0048] (7) Inactivate the enzyme in a water bath at 100°C for 2 min to obtain mango juice with reduced sugar content.

[0049] 2. Determination of total sugar content

[0050] Use high performance liquid chromatography to determine the content of sucrose, glucose, and fructose in the sample. The sum of the three sugar contents is the total sugar content of the sample. Weigh about 2g of the sample, dilute it to 25mL with pure water, shake it to mix, and filter the sample liquid into a sample bottle with a 0.45um filter membrane for liquid chromatography determination.

[0051] Liquid chromatography conditions: polymer resin column, mobile phase: 75% acetonitrile aqueous solution, flow rate: 1.0 mL / min, column temperature: 25°C.

[0052] 3. Results

[0053] The changes in sugar content of mango juice after combined enzymatic hydrolysis with composite polysaccharide enzymes are shown in Table 1 below, which shows that the above enzymatic hydrolysis process steps can significantly reduce the contents of sucrose, glucose and fructose in mango juice. After enzymatic hydrolysis, the total sugar content of mango green juice is reduced from 16.05g / 100g to 7.25g / 100g, and the contents of sucrose, glucose and fructose are reduced by 78.97%, 51.88% and 6.53%, respectively. The sugar reduction rate of total sugar reaches 54.83%, which significantly improves the sugar reduction rate of mango juice. The prepared mango green juice not only has good flavor, less sugar, but is also healthy and burden-free.

[0054] Table 1 Changes in sugar content of mango juice after combined enzymatic hydrolysis with polysaccharide enzyme

[0055] Sucrose g / 100g Glucose g / 100g Fructose g / 100g Total sugar g / 100g Before enzymatic hydrolysis 9.70 1.60 4.75 16.05 After enzymatic hydrolysis 2.04 0.77 4.44 7.25

[0056] Example 2 Preparation of Reduced Sugar Mango Juice

[0057] (1) Preparation of mango juice: freshly prepared mango pulp was enzymatically hydrolyzed with 0.015% pectinase at a mass ratio (w / w) for 30 min, and the enzymatically hydrolyzed mango pulp was centrifuged at 3000 r / min for 10 min to obtain mango juice.

[0058] (2) Pour the mango juice into a constant temperature blender at 40°C and adjust the pH of the mango juice to 4.7.

[0059] (3) Add compound polysaccharide enzyme according to the mass ratio of mango juice at 0.35% The enzyme was hydrolyzed with constant temperature stirring for 2 h.

[0060] (4) The temperature of the constant temperature enzymatic hydrolysis tank of the mango juice after 3 h of enzymatic hydrolysis was adjusted to 30° C., and the pH of the mango juice was adjusted to 4.7.

[0061] (5) Glucose oxidase was added at a mass ratio of 0.15% of the mango juice, and catalase was added at a mass ratio of 0.15% of the mango juice.

[0062] (6) Allow air to flow and stir the enzyme for 3 h at a constant temperature.

[0063] (7) Inactivate the enzyme in a water bath at 100°C for 2 min to obtain mango juice with reduced sugar content.

[0064] Example 3 Preparation of Reduced Sugar Mango Juice

[0065] (1) Preparation of mango juice: freshly prepared mango pulp was enzymatically hydrolyzed with 0.025% pectinase at a mass ratio (w / w) for 40 min, and the enzymatically hydrolyzed mango pulp was centrifuged at 3000 r / min for 10 min to obtain mango juice.

[0066] (2) Pour the mango juice into a constant temperature blender at 45°C and adjust the pH of the mango juice to 5.2.

[0067] (3) Add compound polysaccharide enzyme according to the mass ratio of mango juice 1.05% Enzymatic hydrolysis was carried out with constant temperature stirring for 6 h.

[0068] (4) The temperature of the constant temperature enzymatic hydrolysis tank of the mango juice after 6 hours of enzymatic hydrolysis was adjusted to 35° C., and the pH of the mango juice was adjusted to 5.2.

[0069] (5) Glucose oxidase was added at a mass ratio of 0.95% of the mango juice, and catalase was added at a mass ratio of 1.5% of the mango juice.

[0070] (6) Allow air to flow and stir the enzyme for 5 h at a constant temperature.

[0071] (7) Inactivate the enzyme in a water bath at 100°C for 2 min to obtain mango juice with reduced sugar content.

[0072] Example 4 Optimization of conditions for enzymatic hydrolysis of reduced sugar juice

[0073] 1. Addition amount of compound polysaccharide enzyme

[0074] The preparation method of mango juice is the same as that of Example 1, wherein the compound polysaccharide enzyme is added in groups according to 0.35% to 0.45%, 0.55% to 0.65%, 0.75% to 0.85%, and 0.95% to 1.05% of the mass ratio of mango juice in (3), and the mixture is enzymolyzed by stirring at a constant temperature, and samples are taken for HPLC detection after the enzyme is inactivated. The contents of sucrose, glucose, and fructose in the samples are determined by high performance liquid chromatography, and the determination method and conditions are the same as those in Example 1.

[0075] When only the amount of compound polysaccharide enzyme added was changed and other conditions remained unchanged, the effect of different addition amounts of compound polysaccharide enzyme on the enzymatic hydrolysis effect was verified. The statistical results are shown in Table 2 and Figure 1 As shown, it was found that when the addition amount of the complex polysaccharide enzyme was in the range of 0.95% to 1.05%, the total sugar content (relative to the total sugar content of the original juice) decreased the most, by 51.59%.

[0076] Table 2 Addition amount of compound polysaccharide enzyme and total sugar reduction

[0077]

[0078] 2. Addition amount of glucose oxidase and catalase

[0079] The preparation method of mango juice is the same as that of Example 1. In (5), glucose oxidase is added at 0.15% to 0.35%, 0.45% to 0.65%, and 0.75% to 0.95% of the mass ratio of mango juice, and catalase is added at 0.15% to 0.35%, 0.45% to 0.65%, 0.75% to 0.95%, and 1% to 1.5% of the mass ratio of mango juice. After the enzyme is inactivated, samples are taken for HPLC detection. The contents of sucrose, glucose, and fructose in the sample are determined by high performance liquid chromatography, and the determination method conditions are the same as those in Example 1.

[0080] The results are shown in Table 3 and Figure 2 As shown, when only the addition amount of glucose oxidase and catalase was changed and other conditions remained unchanged, the effect of the addition amount of different enzymes on the enzymatic hydrolysis effect was verified. The results showed that when the addition amount of glucose oxidase was in the range of 0.45% to 0.65%, and the addition amount of catalase was in the range of 0.15% to 0.35%, the total sugar content (relative to the total sugar content of the original juice) was reduced the most compared with other treatment conditions, by 40.79%.

[0081] Table 3 Glucose invertase and peroxidase addition and total sugar reduction

[0082] Glucose oxidase addition amount (w / w) Catalase addition amount (w / w) Total sugar reduction (w / w) Solution 1 0.45％～0.65％ 0.45％～0.65％ 32.14％ Solution 2 0.45％～0.65％ 1％～1.5％ 27.99％ Option 3 0.45％～0.65％ 1％～1.5％ 29.91％ Option 4 0.15％～0.35％ 0.15％～0.35％ 33.35％ Option 5 0.45％～0.65％ 0.15％～0.35％ 40.79％ Option 6 0.75％～0.95％ 0.15％～0.35％ 40.07％

[0083] 3. Determine the time interval for adding multiple enzymes

[0084] Glucose oxidase produces hydrogen peroxide when acting on glucose. The accumulation of hydrogen peroxide will lead to insufficient oxygen content in the water, which will reduce the activity of the enzyme and even cause the enzyme to be inactivated. In order to hydrolyze more glucose, glucose oxidase needs to be added at the same time as catalase. The interval between the addition of complex polysaccharide enzyme and the other two enzymes will affect the sugar reduction effect, so this test is designed to determine the optimal interval time.

[0085] The preparation method of mango juice is the same as that of Example 1. In (3), a composite polysaccharide enzyme is added at a mass ratio of 0.5% to 1% of the mango juice, and the enzymolysis is carried out by constant temperature stirring for 0h to 2h, 2h to 4h, 4h to 6h, and 7h to 9h. After the enzyme is inactivated, samples are taken for HPLC detection. The contents of sucrose, glucose, and fructose in the sample are determined by high performance liquid chromatography, and the determination method conditions are the same as those in Example 1.

[0086] The results are shown in Table 4 and Figure 3 As shown, it is shown that when only the enzyme addition time interval is changed and other conditions remain unchanged, the influence of different addition amounts on the enzymatic hydrolysis effect is verified. By analyzing the test results, it is found that when the enzyme addition interval is 2h to 4h, the total sugar content is reduced the most compared with other treatment conditions (relative to the total sugar content of the original juice), which is reduced by 54.8%.

[0087] Table 4 Enzyme addition interval and total sugar reduction

[0088] Enzyme addition interval Total sugar reduction Solution 1 0h~2h 45.2％ Solution 2 2h~4h 54.8％ Option 3 4h~6h 44.9％ Option 4 7h-9h 44.5％

[0089] In summary, in the enzymatic hydrolysis process of reduced-sugar mango juice disclosed in the present invention, the addition amounts of the composite polysaccharidase, glucose invertase and peroxidase and the enzymatic hydrolysis time of the composite polysaccharidase have a great influence on the enzymatic hydrolysis effect of reduced sugar. When the addition amounts of the composite polysaccharidase, glucose invertase and peroxidase are 0.95% to 1.05%, 0.45% to 0.65%, 0.15% to 0.35% and the enzymatic hydrolysis time is 2-4h, a better sugar reduction effect can be achieved.

[0090] Comparative Example 1 Enzymatic Hydrolysis of Composite Polysaccharides

[0091] The enzymatic hydrolysis method of reduced-sugar mango juice is the same as that of Example 1, except that glucose oxidase and catalase are not added; after the enzymes are inactivated, samples are taken for HPLC detection, and the detection method is the same as that of Example 1.

[0092] The test results are shown in Table 5. When the mango juice was hydrolyzed with the composite polysaccharide enzyme alone, the total sugar content was only reduced by 25.7%, of which the sucrose content was reduced by 70.8%, but the glucose content was increased by 159% compared with the case without enzymatic hydrolysis.

[0093] Table 5 Sugar reduction effect of enzymatic hydrolysis of composite polysaccharides

[0094] Enzyme hydrolysis time Sucrose content% Glucose content% fructose% Total sugar content% 0h 10.40 2.02 4.78 17.19 1h 7.90 3.05 4.75 15.69 2h 6.27 3.65 4.66 14.57 3h 4.25 4.35 4.60 13.20 4h 4.11 4.33 4.50 12.94 5h 3.36 4.87 4.50 12.73 6h 3.04 5.24 4.50 12.77

[0095] Comparative Example 2 Glucose oxidase and catalase enzymolysis

[0096] The enzymatic hydrolysis method of reduced-sugar mango juice is the same as that of Example 1, except that no complex polysaccharide enzyme is added; after the enzyme is inactivated, samples are taken for HPLC detection, and the detection method is the same as that of Example 1.

[0097] The test results are shown in Table 6. After enzymatic hydrolysis using only glucose oxidase and catalase, the measured total sugar content showed that the contents of sucrose and fructose did not decrease, only the content of glucose decreased. After 3 hours of enzymatic hydrolysis, the glucose content decreased by 30.6%, but the total sugar content still showed an upward trend, and the ideal sugar reduction effect was not achieved.

[0098] Table 6 Sugar reduction effect of glucose oxidase and catalase hydrolysis

[0099] Enzyme hydrolysis time Sucrose content% Glucose content% fructose% Total sugar content% 0h 8.60 3.60 6.70 18.90 1h 9.30 3.00 6.70 19.00 2h 9.30 2.70 7.00 19.00 3h 9.40 2.50 7.35 19.25

[0100] Comparative Example 3 Enzymatic Hydrolysis of Sucrose Invertase Combined with Glucose Oxidase and Catalase

[0101] The enzymatic hydrolysis method of reduced-sugar mango juice is the same as that in Example 1, except that the complex polysaccharidase is replaced by sucrose invertase; after the enzyme is inactivated, a sample is taken for HPLC detection, and the detection method is the same as that in Example 1.

[0102] The test results are shown in Table 7. The results show that the sucrose content of mango juice was reduced by 98.8% by using sucrose invertase in combination with glucose oxidase and catalase for enzymolysis, which increased the degradation rate of sucrose. However, since sucrose invertase can hydrolyze sucrose into glucose and fructose, the content of glucose and fructose was increased instead. Therefore, the total sugar content of mango juice increased after enzymolysis with sucrose invertase. After glucose oxidase and catalase were added for enzymolysis, the glucose content decreased slightly, but the total sugar content increased significantly, which was worse than the enzymolysis effect of using composite polysaccharide enzyme alone under the same enzymolysis time.

[0103] Therefore, it is shown that the total sugar content in the juice cannot be reduced by hydrolyzing sucrose alone, and the contents of glucose and fructose need to be coordinated at the same time; in the enzymatic hydrolysis process of Example 1, a composite polysaccharide enzyme is used together with glucose oxidase and catalase. Under specific enzymatic hydrolysis conditions, the combined enzymatic hydrolysis can simultaneously and efficiently reduce the contents of sucrose, glucose and fructose, play a synergistic enzymatic hydrolysis effect, and achieve a better sugar reduction effect.

[0104] Table 7 Changes in the enzymatic sugar content of sucrose invertase, glucose oxidase and catalase

[0105] Enzyme hydrolysis time Sucrose content% Glucose content% fructose% Total sugar content% 0h 8.60 3.60 6.70 18.90 1h 0.10 10.30 12.00 22.40 2h / 10.80 12.50 23.30 3h / 11.05 13.05 24.10 4h / 10.70 13.20 23.90 5h 0.10 10.5 13.6 24.20

[0106] The above embodiments are preferred implementation modes of the present invention, but the implementation modes of the present invention are not limited to the above embodiments. Any other changes, modifications, substitutions, combinations, and simplifications that do not deviate from the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for reducing the total sugar content of fruit juice, characterized in that: The following steps are involved: S1. Adjust the temperature of the freshly squeezed juice to 40°C to 45°C and the pH to 4.7 to 5.2; S2. Add 0.35% to 1.05% of the complex polysaccharide enzyme to the freshly squeezed juice and perform enzymolysis with constant temperature stirring for 2h to 6h; S3. Adjust the temperature of the juice after enzymatic hydrolysis in S2 to 30°C to 35°C and the pH to 4.7 to 5.2; S4. Add 0.15% to 0.95% glucose oxidase and 0.15% to 1.5% catalase to the juice of S3, introduce air, and perform enzymolysis with stirring at a constant temperature for 3h to 5h; S5. The juice obtained by enzymatic hydrolysis in S4 is subjected to enzyme inactivation treatment to obtain reduced-sugar juice.

2. The method according to claim 1, characterized in that: The freshly squeezed juice in S1 was obtained by enzymatic hydrolysis with pectinase and centrifugation.

3. The method according to claim 2, characterized in that: Add 0.015% to 0.025% pectinase to the freshly squeezed juice for enzymatic hydrolysis.

4. The method according to claim 3, characterized in that: Add 0.75% to 1.05% of complex polysaccharidase to S2.

5. The method according to claim 3, characterized in that: 0.45% to 0.95% of glucose oxidase and 0.15% to 0.35% of catalase are added to S4 simultaneously.

6. The method according to claim 1, characterized in that: The enzymatic hydrolysis time in S2 is 2h to 4h.

7. The method according to claim 1, characterized in that: The enzyme inactivation conditions in S5 are 90-100°C for 1-3 min.

8. The method according to claim 1, characterized in that: The freshly squeezed fruit juice is selected from one or more of freshly squeezed mango juice, orange juice, banana juice, lychee juice, peach juice, pineapple juice, pomegranate juice, sugarcane juice, durian juice, longan juice, jackfruit juice, cantaloupe juice, apple juice, apricot juice, orange juice, grapefruit juice, persimmon juice, and bayberry juice.

9. A reduced sugar juice, characterized in that: The invention is prepared by the method according to any one of claims 1 to 8.

10. A reduced-sugar juice product, characterized in that: Containing the reduced-sugar juice according to claim 9.

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