Preparation method of asparagus juice

Abstract

The invention discloses a preparation method of asparagus juice, which comprises the following steps: placing selected and cleaned asparagus raw materials in hot water for blanching and softening to obtain blanched and softened asparagus; adding the blanched and softened asparagus into a pulping machine, adding purified water according to a ratio of 1: 4, and pulping to obtain asparagus pulp; performing graded filtration on the asparagus pulp to obtain asparagus juice; adding beta-cyclodextrine into the asparagus juice for embedding, so as to obtain debittered asparagus juice; adding activated carbon into the debittered asparagus juice to remove purine so as to obtain an asparagus extracting solution; and preparing the asparagus juice by adopting the asparagus extracting solution.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a method for preparing asparagus juice. Background Art

[0002] Asparagus is widely planted and produced in my country, but there is basically no single asparagus juice beverage on the market, so the market is relatively blank and the demand is very large. In addition, every year, a large amount of straw is produced by planting asparagus, which is crushed in the fields, not only causing a waste of resources, but also having a certain impact on the environment, which once troubled people. Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a method for preparing asparagus juice, which comprises the following steps: In a first aspect, a method for preparing asparagus juice is provided, comprising the following steps: placing selected and cleaned asparagus raw materials in hot water for blanching and softening to obtain blanched and softened asparagus; adding the blanched and softened asparagus into a pulper, and adding purified water at a ratio of 1:4 for pulping to obtain asparagus slurry; subjecting the asparagus slurry to graded filtration to obtain asparagus juice; adding β-cyclodextrin to the asparagus juice for embedding to obtain debittered asparagus juice; adding activated carbon to the debittered asparagus juice to remove purine to obtain asparagus extract, and using the asparagus extract to prepare asparagus juice.

[0004] Based on the above embodiments, the present invention takes into account that the bitter substances in asparagus have certain medicinal value, and uses technical processing from the perspective of embedding to help reduce the bitter components in asparagus juice; at the same time, purine is removed, making it suitable for more people.

[0005] In combination with the first aspect, in some implementation methods of the first aspect, the asparagus raw material is waste generated during the asparagus processing.

[0006] In combination with the first aspect, in some implementation methods of the first aspect, the blanching and softening time is 5 minutes.

[0007] In combination with the first aspect, in some implementation methods of the first aspect, the ratio of the mass of the asparagus after blanching and softening to the mass of the added pure water is 1:4.

[0008] In combination with the first aspect, in some implementation methods of the first aspect, the graded filtration includes first filtering with an 80-mesh filter cloth, then finely grinding the coarsely filtered juice with a colloid mill, and filtering with a 300-mesh filter cloth.

[0009] In combination with the first aspect, in some implementation methods of the first aspect, the amount of β-cyclodextrin added can be 0.4% of the total feed liquid.

[0010] In combination with the first aspect, in some implementation methods of the first aspect, the concentration of purine nucleoside in the microbubbles is 1-20 μg / L.

[0011] In combination with the first aspect, in some implementation methods of the first aspect, the particle size of the activated carbon is 200 mesh.

[0012] In combination with the first aspect, in some implementation methods of the first aspect, the amount of activated carbon is 1.0 mg / mL.

[0013] In a second aspect, an asparagus juice is provided, characterized in that the asparagus juice is prepared according to the preparation method according to any one of claims 1-9. DETAILED DESCRIPTION

[0014] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0015] Asparagus is the fresh or dried tender stems of Asparagus officinalis, a plant of the genus Asparagus in the lily family, and is cultivated in countries around the world. Modern research shows that asparagus is rich in active ingredients, mainly including polysaccharides, flavonoids, steroids and steroidal saponins, etc., with anti-tumor, hypolipidemic, antioxidant and other pharmacological activities, especially asparagine and trace elements such as selenium, molybdenum, chromium, and manganese in asparagus have good effects in regulating body metabolism and improving body immunity. That is, asparagus is rich in nutritional value: it is rich in flavonoids, vitamins and minerals, promotes metabolism, enhances disease resistance, especially vitamin C helps to improve immunity; asparagus has great medicinal value: it has anti-cancer, antioxidant and anti-inflammatory activities, and asparagus saponins inhibit tumor growth, which has potential for the prevention and treatment of cancer.

[0016] In recent years, with the rapid development of the economy and the improvement of people's consumption level, the planting and sales of asparagus have also entered a period of rapid growth. Currently, there is basically no single asparagus juice drink on the market, and asparagus has a high purine content, which is generally about 32.85mg / 100g, belonging to medium purine food. If consumed for a long time, it will have a certain impact on gout patients; and it has a bitter taste.

[0017] The current preparation methods of other fruit and vegetable juices are relatively simple and crude, which is not conducive to the retention of effective ingredients in asparagus and the removal of some unsuitable ingredients.

[0018] The invention provides a method for preparing asparagus juice, which can fully utilize asparagus raw materials and process purine and bitter components therein, thereby realizing the preparation of asparagus juice with high nutritional value and good taste.

[0019] A method for preparing asparagus juice, comprising: S100, placing the selected and cleaned asparagus raw material in hot water for blanching and softening to obtain blanched and softened asparagus; S200, adding the blanched and softened asparagus into a pulping machine, adding purified water for pulping, to obtain asparagus pulp; S300, performing graded filtration on the asparagus slurry to obtain asparagus juice; S400, adding β-cyclodextrin to the asparagus juice for embedding to obtain debittered asparagus juice; S500, adding activated carbon to the debittered asparagus juice to remove purines to obtain an asparagus extract; S600, preparing asparagus juice using the asparagus extract.

[0020] Asparagus peel contains furostane saponins and other bitter substances, which seriously affect the taste of asparagus juice. Based on the above embodiments, the present invention considers that the bitter substances in asparagus have certain medicinal value, and uses technical processing from the perspective of embedding to reduce the bitter components in asparagus juice; at the same time, purine is removed, which is suitable for more people.

[0021] During the asparagus processing, waste materials account for 76.5% of the total production. The waste materials also contain a large amount of nutrients and bioactive substances. How to make full use of asparagus processing waste materials to increase the utilization rate has also become a research hotspot. Currently, most asparagus processing companies have a lot of asparagus waste materials.

[0022] In some embodiments, the asparagus raw material in step S100 may be waste materials generated during the asparagus harvesting process. It is understood that the waste materials may include asparagus stalks after harvesting.

[0023] The present invention conducts in-depth research on asparagus stalks and waste materials, develops an asparagus plant beverage with health benefits, and completely changes the traditional treatment method of asparagus waste. It transforms agricultural waste into "resources", which can not only effectively solve the problem of resource utilization of asparagus waste and improve resource utilization efficiency, but also effectively protect the ecological environment of local rural areas and increase the economic benefits of asparagus growers.

[0024] In some embodiments, before step S100, the incoming materials may be selected and cleaned to remove rotten, moldy, and insect-infested parts, and impurities such as mud and sand may be washed away with clean water and stored in a cool warehouse for future use.

[0025] Among them, step S100 can inactivate the activity of the enzyme, inhibit enzymatic browning and soften the tissue, thereby increasing the juice yield.

[0026] In some embodiments, the blanching and softening time in step S100 is 5-10 minutes.

[0027] In some embodiments, in step S200, the mass ratio of the asparagus after blanching and softening to the mass ratio of the pure water added can be 1:4. Furthermore, the mesh size of the pulping machine is 0.5 mm.

[0028] In some embodiments, in step S300, the graded filtration may include first filtering with an 80-mesh filter cloth, then finely grinding the coarsely filtered juice with a colloid mill, and filtering with a 300-mesh filter cloth to further reduce a large amount of crude fiber and impurities in the juice.

[0029] In step S400, the added β-cyclodextrin is helpful to mask the bitter taste of asparagus which has certain medicinal value and retain its nutritional components.

[0030] In some embodiments, the amount of β-cyclodextrin added in step S400 may be 0.2% to 1% of the total feed solution, preferably 0.4%.

[0031] In some embodiments, after adding β-cyclodextrin in step S400, stirring may be performed for 20-40 minutes, preferably 30 minutes.

[0032] In some embodiments, the particle size of the activated carbon may be 200 mesh. Further, the amount of activated carbon added may be 0.5-2 mg / mL, preferably 1.0 mg / mL. The adsorption time may be 0.5 h to 2 h, preferably 1 h, and the adsorption temperature may be room temperature. Exemplarily, the adsorption temperature may be 25°C.

[0033] Step S600 may further include seasoning the asparagus extract. Specifically, one or more of stevioside, vitamin C, sodium citrate, sodium hexametaphosphate, and potassium sorbate may be sequentially added to the asparagus extract.

[0034] Furthermore, after seasoning, the mixture is stirred evenly, allowed to stand, filtered, sterilized and bottled to obtain the asparagus juice product.

[0035] The present application also provides an asparagus juice, which is prepared according to the preparation method of any of the above embodiments. Embodiment 1: Place 15g of selected and cleaned asparagus scraps in hot water for blanching and softening for 5 minutes to inactivate the activity of enzymes, inhibit enzymatic browning, soften tissues, and increase juice yield. Add pure water in a ratio of 1:4 for pulping. The juice contains a large amount of crude fiber and impurities. First filter it with an 80-mesh filter cloth, then grind the coarsely filtered juice with a colloid mill and filter it with a 300-mesh filter cloth. Add 0.4% β-cyclodextrin to the asparagus juice for embedding, stir for 30 minutes, and then depurinate with 200-mesh activated carbon. The amount of activated carbon added is 1.0 mg / mL, and adsorb for 1 h at room temperature 25°C. Filter and dilute to 60mL with pure water. Add stevioside, vitamin C, sodium citrate, sodium hexametaphosphate, and potassium sorbate to the asparagus extract in turn, stir evenly, let stand, filter, sterilize, and fill.

[0036] It should be noted that, in this article, the terms "comprises", "includes" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, method, article or apparatus that includes a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or apparatus.

[0037] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing asparagus juice, characterized in that: The following steps are involved: Put the selected and cleaned asparagus raw materials into hot water for blanching and softening to obtain blanched and softened asparagus; Add the blanched and softened asparagus into a pulper, and add purified water at a ratio of 1:4 to pulp the asparagus to obtain an asparagus pulp; performing graded filtration on the asparagus slurry to obtain asparagus juice; Adding β-cyclodextrin into the asparagus juice for embedding to obtain debittered asparagus juice; Adding activated carbon to the debittered asparagus juice to remove purines to obtain an asparagus extract; The asparagus extract is used to prepare asparagus juice.

2. The preparation method according to claim 1, characterized in that: The asparagus raw material is the waste material produced in the process of asparagus processing.

3. The preparation method according to claim 1 or 2, characterized in that: The blanching and softening time is 5-10 minutes.

4. The preparation method according to claim 3, characterized in that: The ratio of the mass of asparagus after blanching and softening to the mass of pure water added was 1:

4.

5. The preparation method according to claim 1 or 2, characterized in that: The graded filtration includes filtering with 80-mesh filter cloth first, then grinding the coarsely filtered juice with a colloid mill, and filtering with 300-mesh filter cloth.

6. The method according to claim 5, characterized in that The amount of β-cyclodextrin added can be 0.2% to 1% of the total liquid.

7. The preparation method according to claim 6, characterized in that: The concentration of purine nucleoside in the microbubbles is 1-20 μg / L.

8. The preparation method according to claim 1 or 2, characterized in that: The particle size of the activated carbon is 200 mesh.

9. The preparation method according to claim 8, characterized in that: The amount of the activated carbon is 0.5-2 mg / mL.

10. An asparagus juice, characterized in that: The asparagus juice drink is prepared according to the preparation method according to any one of claims 1-9.