Hawthorn juice efficient clarification method based on multi-stage synergistic treatment

Abstract

The invention relates to the technical field of health-care drinks, in particular to an efficient hawthorn juice clarification method based on multi-stage synergistic treatment, which comprises the following steps: extraction treatment: extracting hawthorn and purified water for 40 minutes in hot water under the condition that the material-liquid mass ratio is 1: 30, repeating the extraction operation twice, and merging the extraction liquid to obtain hawthorn normal juice; carrying out enzymolysis treatment, namely adding compound enzymes into the hawthorn juice at 45-55 DEG C, setting the enzymolysis time to be 30 minutes, 60 minutes, 90 minutes and 120 minutes, screening the use, proportion and enzymolysis time of the optimal enzymes, and then boiling for enzyme deactivation, wherein the compound enzymes comprise pectinase and cellulase, and the mass ratio of the pectinase to the cellulase is 1: 1, 3: 1, 1: 3, 5: 3 and 3: 5; centrifugal coarse filtration: centrifuging the hawthorn juice after enzymolysis at 10000 rpm for 10 minutes, and removing large-particle impurities; gelatin treatment: adding 10mL of a 1% gelatin solution into 1L of haw juice, stirring, and standing at 20 DEG C for 45 minutes; pasteurization: sterilizing at 85 DEG C for 30 seconds, and then storing at 4 DEG C;

Description

Technical Field

[0001] This invention relates to the field of health beverage technology, specifically to a highly efficient clarification method for hawthorn juice based on multi-stage synergistic processing. Background Technology

[0002] Hawthorn has the effects of lowering blood lipids and blood pressure, strengthening the heart, and resisting arrhythmia. It is also a good medicine for invigorating the spleen and stomach, promoting digestion, and resolving phlegm. It has good therapeutic effects on symptoms such as chest tightness, intestinal fullness, hernia, blood stasis, and amenorrhea. The flavonoid compound vitexin in hawthorn is a potent anti-cancer drug; its extract has a certain effect on inhibiting the growth, proliferation, and metastasis of cancer cells in the body. With the accelerating pace of life and the improvement of people's living standards, more and more consumers are focusing on health, speed, and convenience. Providing a simple and efficient hawthorn juice beverage that can meet consumers' nutritional needs for hawthorn and is suitable for industrial production is a problem worthy of research.

[0003] The current production of hawthorn juice faces the following problems: 1. Natural sedimentation method: extremely time-consuming and unable to completely remove colloidal particles. 2. Single pectinase treatment: insufficient decomposition of cell wall fibers, resulting in a large amount of sediment after centrifugation. 3. Single cellulase treatment: low efficiency in pectin degradation, resulting in high juice viscosity and poor light transmittance. Summary of the Invention

[0004] This invention aims to provide a highly efficient clarification method for hawthorn juice based on multi-stage synergistic processing, wherein enzymatic hydrolysis optimizes the targeted degradation of cell wall substances, centrifugation and coarse filtration remove fruit residue and large particles, and gelatin treatment clarifies suspended matter and thickens and stabilizes the texture.

[0005] To achieve the above objectives, the following technical solution is provided:

[0006] A method for efficient clarification of hawthorn juice based on multi-stage synergistic processing, characterized by the following steps:

[0007] Step 1, Extraction Process: Soak hawthorn and purified water in hot water at a ratio of 1:30 for 40 minutes. Repeat the extraction process twice, combine the extracts, and obtain hawthorn juice.

[0008] Step 2, Enzymatic hydrolysis: Add a compound enzyme to the hawthorn juice at 45-55℃. The compound enzyme includes pectinase and cellulase. The mass ratio of pectinase to cellulase is 1:1, 3:1, 1:3, 5:3, and 3:5. Set the hydrolysis time to 30, 60, 90, and 120 minutes to screen for the optimal enzyme usage, ratio, and hydrolysis time. Then boil to inactivate the enzyme.

[0009] Step 3, centrifugation and coarse filtration: Centrifuge the enzymatically hydrolyzed hawthorn juice at 10,000 rpm for 10 minutes to remove large particulate impurities;

[0010] Step 4: Gelatin treatment: Add 10 mL of 1% gelatin solution to 1 L of hawthorn juice, stir, and let stand at 20°C for 45 min.

[0011] Step 5, pasteurization: Sterilize at 85°C for 30 seconds, then store at 4°C.

[0012] Preferably, when preparing the gelatin solution, first add 1g of gelatin to 99mL of purified water (20℃) and soak for 30 minutes to allow it to absorb water and swell. Then heat it in a water bath to 55℃ and stir until it is completely transparent (about 15 minutes). Store at 55℃ for later use (use within 4 hours to avoid gelation).

[0013] The beneficial effects of this invention are as follows:

[0014] 1. The raw materials of this invention are inexpensive and readily available, resulting in low cost.

[0015] 2. The process of the present invention is simple, the reaction conditions are mild, and the energy consumption is low.

[0016] 3. The post-processing technology of this invention is easy and environmentally friendly.

[0017] 4. The product of this invention has a high yield and good quality (as illustrated by experimental data). Attached Figure Description

[0018] Figure 1 This is a process flow diagram of the present invention;

[0019] Figure 2 This is a diagram of the single pectinase treatment in Example 2 of the present invention;

[0020] Figure 3 This is a diagram of the single cellulase treatment in Example 2 of the present invention;

[0021] Figure 4 This is a diagram illustrating the treatment of pectinase:cellulase = 1:1 (g) in Example 2 of the present invention;

[0022] Figure 5 This is a diagram illustrating the treatment of pectinase:cellulase = 3:5 (g) in Example 2 of the present invention;

[0023] Figure 6 This is a diagram illustrating the treatment of pectinase:cellulase = 5:3 (g) in Example 2 of the present invention;

[0024] Figure 7 This is a diagram illustrating the treatment of pectinase:cellulase = 3:1 (g) in Example 2 of the present invention;

[0025] Figure 8 This is a diagram illustrating the treatment of pectinase:cellulase = 1:3 (g) in Example 2 of the present invention;

[0026] Figure 9 This is a comparison chart of the transmittance of hawthorn juice obtained by different processing methods in Example 3 of the present invention;

[0027] Figure 10 This is a comparison chart of the sedimentation rates of hawthorn juice obtained by different treatment methods in Example 4 of the present invention;

[0028] Figure 11 This is a comparison chart of the turbidity of hawthorn juice obtained by different processing methods in Example 5 of the present invention. Detailed Implementation

[0029] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0030] Example 1

[0031] A highly efficient clarification method for hawthorn juice based on multi-stage synergistic processing, such as Figure 1 As shown, it includes the following steps:

[0032] Step 1, Extraction Process: Soak hawthorn and purified water in hot water at a ratio of 1:30 for 40 minutes. Repeat the extraction process twice, combine the extracts, and obtain hawthorn juice.

[0033] Step 2, Enzymatic hydrolysis: Add a compound enzyme to the hawthorn juice at 45-55℃. The compound enzyme includes pectinase and cellulase. The mass ratio of pectinase to cellulase is 1:1, 3:1, 1:3, 5:3, and 3:5. Set the hydrolysis time to 30, 60, 90, and 120 minutes to screen for the optimal enzyme usage, ratio, and hydrolysis time. Then boil to inactivate the enzyme.

[0034] Step 3, centrifugation and coarse filtration: Centrifuge the enzymatically hydrolyzed hawthorn juice at 10,000 rpm for 10 minutes to remove large particulate impurities;

[0035] Step 4: Gelatin treatment: Add 10 mL of 1% gelatin solution to 1 L of hawthorn juice, stir, and let stand at 20°C for 45 min.

[0036] Step 5, pasteurization: Sterilize at 85°C for 30 seconds, then store at 4°C.

[0037] Preferably, when preparing the gelatin solution, first add 1g of gelatin to 99mL of purified water (20℃) and soak for 30 minutes to allow it to absorb water and swell. Then heat it in a water bath to 55℃ and stir until it is completely transparent (about 15 minutes). Store at 55℃ for later use (use within 4 hours to avoid gelation).

[0038] Example 2

[0039] Control groups were set up for natural sedimentation, single pectinase treatment, and single cellulase treatment. Results are as follows: Figures 2-8 As shown.

[0040] Example 3

[0041] Transmittance was measured using a UV spectrophotometer at a wavelength of 660 nm, and the absorbance was calculated using the formula: Transmittance (%) = 10 -OD ×100. For example... Figure 9 As shown.

[0042] Example 4

[0043] To determine the sedimentation rate, take 50 mL of hawthorn juice, centrifuge at 10000 rpm for 5 minutes, pour off the supernatant, dry the precipitate, and calculate using the formula: Sedimentation rate (%) = (Dry weight of precipitate ÷ Liquid volume) × 100. (Assume juice density ≈ 1 g / mL). Figure 10 As shown.

[0044] Example 5

[0045] For turbidity determination, a handheld turbidimeter is used. The zero point and standard solution are calibrated, the sample is shaken well, poured into a cuvette up to the graduation mark, the outer wall of the cuvette is wiped clean, and the sample is placed in the instrument. The reading is then recorded. Figure 11 As shown.

[0046] Experimental data demonstrates that the best clarification effect of hawthorn juice was achieved when the pectinase:cellulase mass ratio was 5:3 and the enzymatic hydrolysis time was 90 minutes. Specific analysis is as follows: Under the condition of a fixed total enzyme content of 0.8 g / L, experimental analysis of different pectinase to cellulase ratios revealed that a 5:3 ratio was the most effective, balancing pectin removal with moderate fiber degradation. Simultaneously, the optimal hydrolysis time was 90 minutes, at which point both pectin and cellulose were fully degraded, while avoiding excessive enzymatic hydrolysis that could lead to particle release or flavor loss (e.g., ...). Figure 6 (As shown).

[0047] The final hawthorn juice obtained after multi-stage synergistic processing had a transmittance (660nm) of 81.66% (e.g., Figure 9(As shown). Homogeneity of variance tests on the transmittance, sedimentation rate, and turbidity of the final product showed that the variances of the data in each group were homogeneous (p>0.05), indicating that the data in each group met the assumptions of one-way ANOVA, and ANOVA could be used to compare differences between groups. ANOVA analysis results showed that there were significant differences in the clarification effect of different methods for preparing hawthorn juice (p<0.05), and further post-hoc multiple comparisons were performed using LSD. The LSD post-hoc multiple comparison results showed that there were significant differences in the clarification effect of the four preparation methods on hawthorn juice (p<0.05), among which the hawthorn juice prepared by multi-stage synergistic treatment had the best clarification effect on the obtained product, with a transmittance of 81.72%, a sedimentation rate of 0.02%, and a turbidity of 7.5 NTU. (As shown) Figure 10 and Figure 11 (As shown)

[0048] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A method for efficient clarification of hawthorn juice based on multi-stage synergistic processing, characterized in that, Includes the following steps: Step 1, Extraction Process: Soak hawthorn and purified water in hot water at a ratio of 1:30 for 40 minutes. Repeat the extraction process twice, combine the extracts, and obtain hawthorn juice. Step 2, enzymatic hydrolysis: Add compound enzyme to hawthorn juice at 45-55℃, and after enzymatic hydrolysis for a certain period of time, boil to inactivate the enzyme. Step 3, centrifugation and coarse filtration: Centrifuge the enzymatically hydrolyzed hawthorn juice at 10,000 rpm for 10 minutes to remove large particulate impurities; Step 4: Gelatin treatment: Add 10 mL of 1% gelatin solution to 1 L of hawthorn juice, stir, and let stand at 20°C for 45 min. Step 5, pasteurization: Sterilize at 85°C for 30 seconds, then store at 4°C.

2. The method for efficient clarification of hawthorn juice based on multi-stage synergistic processing according to claim 1, characterized in that: In step two, the complex enzyme includes pectinase and cellulase, and the mass ratio of pectinase to cellulase is 1:1, 3:1, 1:3, 5:3, or 3:

5.

3. The method for efficient clarification of hawthorn juice based on multi-stage synergistic processing according to claim 1, characterized in that: In step two, the enzymatic hydrolysis time is 30, 60, 90, or 120 minutes.

4. The efficient clarification method for hawthorn juice based on multi-stage synergistic processing according to claim 1, characterized in that: In step four, when preparing the 1% gelatin solution, first add 1g of gelatin to 99mL of purified water and soak for 30 minutes at 20°C to allow it to absorb water and swell. Then heat the solution in a water bath to 55°C and stir until it becomes completely transparent. Store at 55°C for later use.

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