A method for clarifying pear juice using polygonatum

Abstract

The application discloses a method for clarifying pear juice by using polygonatum, and comprises the following steps: firstly, cutting the pear into pieces, inactivating enzymes, cooling, beating, and filtering to obtain pear turbid original juice; beating fresh polygonatum which is washed, cut or crushed together with the pear turbid original juice to obtain polygonatum-pear mixed pulp juice; and then heating the polygonatum-pear mixed pulp juice to induce the combination of fresh polygonatum pulp components and suspended particles of the pear, and separating after the combination is settled, so that the polygonatum-pear clear juice with high light transmittance is obtained. According to the method, no commercial clarifying agent is added, and no enzyme treatment, ultrafiltration and other treatments are needed, and the high clarity pear juice can be obtained only by using fresh polygonatum, and the soluble solids of the product can be improved by using fresh polygonatum in autumn and winter.

Description

Technical Field

[0001] This invention belongs to the field of food processing, and specifically relates to a method for clarifying pear juice using Solomon's Seal. Background Technology

[0002] my country is a major pear producer, but pears are still primarily consumed fresh. Pears are climacteric fruits, and due to their well-developed lenticels, thin waxy layer, fragile flesh structure, high water content, and low juice acidity, they are not suitable for long-term storage. Processing is one of the main pathways to achieve sustainable and healthy development of the pear industry, with juice processing being the most important method. However, pears are rich in polyphenol oxidase, and direct juicing easily leads to oxidation, causing rapid browning of the pear juice and affecting product quality. Typically, heat treatment of fresh fruit to inactivate the enzyme before juicing inhibits polyphenol oxidase activity and significantly reduces juice browning. However, after heat treatment to inactivate the enzyme, the turbidity of the juice increases significantly due to pectin degradation, protein denaturation, and starch gelatinization, increasing the difficulty of subsequent clarification and processing costs.

[0003] To obtain high-quality clarified pear juice, researchers have conducted extensive studies and provided various methods, including using color-protecting agents, ultra-high pressure, ultrasound, high-voltage pulsed electric field, microwave and other technologies to inactivate enzymes and protect color, adding clarifying agents such as pectinase and / or cellulase, chitosan, collagen, whey protein isolate, gelatin and / or using ultrafiltration technology to clarify pear juice. For example, patent application number 201911133403.2 uses a color-protecting solution to prevent browning and pectinase for clarification; patent application number 202110652648.7 uses ultra-high pressure technology to protect the color of pear juice; patent application number 201510598092.2 uses microwave inactivation and dual-enzyme hydrolysis to effectively inhibit the enzymatic oxidative browning of Korla pear juice and significantly improve the juice yield; patent application number 201910468657.3 uses ultrasonic cell disruption combined with high-voltage pulse electric field treatment, instantaneous high-voltage treatment and pectinase bio-enzymatic hydrolysis to inhibit the enzymatic browning of Korla pear juice and improve the juice yield. Patent application number 200410090856.9 utilizes pectinase to decompose pectin in pear juice, making the juice clear and transparent; Su Feiyan (Su Feiyan, Research on Key Technologies for Clarifying Pear Juice Processing. Master's Thesis, Xihua University, 2020) found that the most suitable method for clarifying pear juice is the chitosan method, with the optimal process conditions being the addition of 0.80 g / L chitosan and treatment of pear juice at 35℃ for 40 min, resulting in a product transmittance of 99.3%; Pan Wushuang (Pan Wushuang, Preparation of Modified Fish Scale Collagen Flocculant and Its Application in Pear Juice Clarification. Master's Thesis, Sichuan Agricultural University, 2023) used modified fish scale collagen flocculant, added 0.5 g / L quaternary ammonium salt cationic collagen flocculant, and clarified at 36℃ for 55 min, achieving a pear juice transmittance of 95.65%; Chen Meihua et al. (Chen Meihua et al. Study on the Clarification Effect of Whey Protein Isolate on Freshly Squeezed Huangguan Pear Juice) Food Industry Technology, 2017, 38(3): 186-181) uses whey protein isolate (WPI) to clarify freshly squeezed Huangguan pear juice, with an addition of 0.69%, and is treated at 60℃ for 90 min, and the light transmittance of the pear juice is 87.9%; Patent 201410378307.5 uses buckwheat extract to clarify pear juice, and its light transmittance can reach 62.79%-106.3%, and its browning inhibition rate can reach 19.9%-86.6%.

[0004] Although existing technologies have achieved good results in inhibiting browning and clarifying pear juice, some problems still exist. For example, the equipment investment for technologies such as ultra-high pressure, ultrasound, microwave, and high-voltage pulsed electric field is large. Pectinase treatment degrades polysaccharides in pear juice, and the treatment of clarifying agents such as chitosan, collagen, and whey protein isolate introduces exogenous substances. Moreover, multiple technologies often need to be combined, such as enzymatic hydrolysis, clarifying agents, coarse filtration, and ultrafiltration, which increases the complexity of operation and production costs. Summary of the Invention

[0005] The purpose of this invention is to provide a method for clarifying pear juice using Solomon's seal. This method can conveniently and quickly improve the clarity of pear juice, and it does not require special equipment and is low in cost.

[0006] The above-mentioned objective of this invention can be achieved through the following technical solution: a method for clarifying pear juice using Polygonatum odoratum, comprising the following steps:

[0007] (1) Preparation of pear juice: After washing fresh pears, cut them into pieces, remove the seeds, blanch them in hot water to inactivate enzymes, cool them, pulp them and filter them to obtain cloudy pear juice;

[0008] (2) Processing of Solomon's Seal: Take fresh Solomon's Seal, wash it, and cut it into pieces or crush it for later use;

[0009] (3) Preparation of Polygonatum odoratum-pear mixed juice: The Polygonatum odoratum cut into pieces or crushed in step (2) is mixed with the turbid pear juice obtained in step (1), and then pulped and filtered to obtain Polygonatum odoratum-pear mixed juice;

[0010] (4) Heat treatment of the mixed juice of Solomon's seal and pear: The mixed juice of Solomon's seal and pear obtained in step (3) is heat treated to promote the formation of flocs and kill microorganisms at the same time;

[0011] (5) Cooling, sedimentation and separation of Polygonatum odoratum-pear mixed juice: Cool the Polygonatum odoratum-pear mixed juice that has been heat-treated in step (4). During this period, the suspended matter in the juice continuously aggregates, flocculates and settles. The supernatant is separated to obtain the clear juice of Polygonatum odoratum-pear mixed juice.

[0012] (6) Processing of Polygonatum odoratum-pear mixed juice: The Polygonatum odoratum-pear mixed juice obtained in step (5) is subjected to routine post-processing to obtain clear and transparent Polygonatum odoratum-pear juice.

[0013] The method of this invention first involves cutting pears into chunks, inactivating enzymes, cooling, pulping, and filtering to obtain cloudy pear juice. Next, fresh Solomon's Seal (Polygonatum odoratum) that has had its fibrous roots removed, washed, and crushed is pulped together and filtered to obtain a mixed Solomon's Seal-Pear juice. This mixed juice is then heated to induce the fresh Solomon's Seal components to bind with the suspended particles of the pear juice. After sedimentation, the particles are separated, yielding pear juice with high light transmittance. This method does not require commercial clarifying agents or enzymatic hydrolysis or ultrafiltration; high-clarity pear juice can be obtained solely through processing fresh Solomon's Seal. Utilizing fresh Solomon's Seal in autumn and winter can also increase the soluble solids content of the product.

[0014] In the above method of clarifying pear juice using Polygonatum odoratum:

[0015] Preferably, the hot water blanching time for inactivating enzymes in step (1) is no more than 10 minutes after boiling.

[0016] Preferably, after blanching the pear pieces in hot water to inactivate the enzymes in step (1), the pear pieces should be spread out and cooled in time to avoid the residual heat causing the pear pieces to become soft and mushy.

[0017] In addition, it can also avoid excessive degradation of pectin due to prolonged residual heat, which would make it difficult to filter pear pulp.

[0018] Preferably, in step (1), 80-120 mesh filter cloth or filter screen is used for filtration.

[0019] In addition, the fresh Solomon's Seal mentioned in step (2) is newly harvested Solomon's Seal, and the fibrous roots of the Solomon's Seal need to be removed first.

[0020] The fibrous roots can be removed manually or dried until they are brittle before removal to avoid browning caused by the fibrous roots of Solomon's Seal.

[0021] Preferably, the amount of Solomon's Seal used in step (3) is 10-25% of the total mass of Solomon's Seal and the turbid pear juice.

[0022] Preferably, the amount of Solomon's Seal used in step (3) is 10-25% of the total mass of Solomon's Seal and the turbid pear juice.

[0023] Preferably, the fresh Solomon's seal in this invention is a 2-3 year old fresh Solomon's seal. For spring Solomon's seal, due to its higher moisture content, its dosage is higher, and the dosage of spring Solomon's seal is 15-25% of the total mass of spring Solomon's seal and the cloudy pear juice. For autumn Solomon's seal, its moisture content is relatively lower, and the dosage of autumn Solomon's seal is 10-25% of the total mass of autumn Solomon's seal and the cloudy pear juice.

[0024] This application found through research that adding an appropriate amount of pretreated fresh Solomon's Seal can completely clarify the enzyme-inactivated pear juice, especially when adding autumn Solomon's Seal, which can also increase the solids content of the pear juice.

[0025] In this invention, if too little Solomon's Seal is added, it will not have a clarifying effect; if too much is added, the flavor of Solomon's Seal will be too strong.

[0026] Therefore, more preferably, the amount of Solomon's Seal used in step (3) is 15-20% of the total mass of Solomon's Seal and the turbid pear juice.

[0027] In this invention, to prevent browning of pear juice, a heat treatment method is first used to inactivate endogenous enzymes such as polyphenol oxidase in the pear. However, during the heat treatment of pears, in addition to the inactivation of endogenous enzymes, reactions such as protein denaturation, pectin degradation, and starch gelatinization also occur simultaneously, resulting in a significant increase in the turbidity of the pear juice compared to untreated pear juice, yielding cloudy pear pulp instead of transparent pear juice. The inventors of this application have discovered through research that adding an appropriate amount of pretreated Solomon's seal can significantly clarify the pear pulp. It is worth noting that only by mixing and blending the filtered pear pulp with Solomon's seal, removing the Solomon's seal residue, and then heat treatment can the ideal effect be obtained. If Solomon's seal and pears are blended together and then mixed and filtered together, the clarification effect will be significantly weakened. Moreover, the pears need to be pre-inactivated to prevent enzyme deactivation; otherwise, significant browning will occur during the preparation of the pear pulp.

[0028] Preferably, in step (3), an 80-120 mesh filter or filter cloth is used for filtration.

[0029] Preferably, when the Solomon's Seal-Pear Mixed Pulp is heat-treated in step (4), the temperature is 75~100 ℃ and the temperature is maintained for 5~30 minutes.

[0030] Preferably, in step (5), when cooling the mixed juice of Solomon's seal and pear, a sealed container with a conical bottom and a top cover equipped with a bacterial filter breathing valve is used.

[0031] Preferably, in step (5), the polymerization flocculation and sedimentation to the point where the flocculation sedimentation is less than 1 / 4 of the total volume of the Solomon's seal-pear mixed pulp.

[0032] Preferably, the conventional post-processing in step (6) includes sterilization, filling and cooling.

[0033] Compared with the prior art, the present invention has the following advantages:

[0034] (1) Significant effect in improving the clarity of pear juice: After processing by the method in this invention, the pear juice obtained is clear in appearance, and the light transmittance is increased from less than 5% of the original cloudy pear juice to more than 90%, and can even reach 99%.

[0035] (2) Increase the soluble solids content of pear juice: Since mature Solomon's seal in autumn is rich in soluble carbohydrates, free amino acids, vitamins and other components, adding it to pear juice increases the soluble solids content of the juice. According to the analysis, adding 10% to 25% fresh Solomon's seal in autumn can increase the soluble solids content of pear juice by 15% to 60%, and has no significant effect on the flavor of pear juice; however, the solids content of Solomon's seal in spring is not much different from that of pear, so it has little effect on the soluble solids content of pear juice.

[0036] (3) Simple operation: The method of the present invention only requires mixing the turbid pear juice after enzyme inactivation with fresh Solomon's seal and then filtering to remove the Solomon's seal residue. Then, the flocculent is induced by heat treatment. High-clarity pear juice can be obtained without enzymatic hydrolysis, ultrafiltration and other treatments. It is easy to scale up, the operation is relatively simple, and no special equipment is required, saving investment. Attached Figure Description

[0037] Figure 1 The samples of clarified pear juice after adding different amounts of fresh autumn Solomon's seal in Example 1;

[0038] Figure 2 The samples of clarified pear juice were obtained by adding different amounts of fresh Solomon's Seal in spring, as shown in Example 2. Detailed Implementation

[0039] The following embodiments are for illustrative purposes only and do not limit the scope of protection of the present invention. Those skilled in the art can achieve the objectives of the present invention based on the above-disclosed scope.

[0040] Unless otherwise specified, the following implementation schemes generally follow standard testing conditions or the testing conditions recommended by the instrument company. Unless otherwise specified, all materials and reagents used are commercially available. Unless otherwise specified, the methods used below are conventional methods in the field, such as crushing, pulping, filtering, heating, centrifugation, sterilization, filling, and cooling.

[0041] Example 1

[0042] Wash 1230g of Dangshan crisp pears with tap water, cut them in half, remove the seeds, and then cut them into rectangular or irregular small pieces with sides of 1.5~2.5cm. Put them into 850g of pre-boiled drinking water in batches, and remove them within 3 minutes after boiling again. Let them cool, then put them into a blender, add all the blanching water as the power transmission medium for the blender, and blend them into pear pulp. Filter the pulp through a 100-mesh nylon filter cloth and collect 1575g of white cloudy pear juice.

[0043] Take 200g of three-year-old autumn-grown Lianzhou Solomon's Seal, remove the fibrous roots, and clean it. Cut it into thin slices 0.2-0.3cm thick.

[0044] Take 12.5, 25.0, 37.5, 50.0 and 62.5g of Polygonatum odoratum slices in sequence and put them into a pulper. Add 237.5, 225, 212.5, 200 and 187.5g of the aforementioned turbid pear juice respectively, which represent the addition of 5%, 10%, 15%, 20% and 25% Polygonatum odoratum. Pulp each group and filter it with a 100-mesh nylon filter cloth. Pour the filtered Polygonatum odoratum-pear mixed pulp into glass bottles with screw caps.

[0045] Take another 250g of white, cloudy pear juice and put it into a screw-top glass bottle as a control.

[0046] Six glass bottles were simultaneously placed in a boiling water bath and heated in a water bath. During heating, the bottles were removed and shaken periodically to remove gas. Once complete degassing, the caps were tightened, and heating continued for 15 minutes. The bottles were then removed and allowed to cool overnight. The next day, the supernatant was used to measure the transmittance, which was 2.4%, 95.5%, 99.0%, 97.5%, and 95.8%, respectively, compared to 4.8% for the control pure pear juice.

[0047] The supernatant was then separated by aspiration, and the fraction containing precipitate was centrifuged. The aspirated supernatant and the centrifuged clear juice were combined, and the transmittance, pH value, and soluble solids were measured. The transmittance (measured at 720 nm using a spectrophotometer, the same below) was 12.4%, 96.9%, 96.2%, 96.3%, and 92.2%, respectively, while the control group was 33.3%. Clarified pear juice samples after adding different amounts of fresh autumn Solomon's seal were as follows: Figure 1 As shown; pH values ​​(pH meter, the same below) were 4.98, 5.03, 5.07, 5.09 and 5.11, respectively, while the control group was 5.02; soluble solids (measured by saccharimeter, the same below) were 9.40, 10.17, 11.37, 12.49 and 13.53 °Brix, respectively, while the control group was 8.47 °Brix.

[0048] This shows that adding 5% fresh autumn Solomon's seal not only failed to improve the transmittance of pear juice, but actually decreased it, indicating increased turbidity; while adding 10% to 25% of fresh autumn Solomon's seal increased the transmittance of pear juice to over 92%. Soluble solids increased with increasing Solomon's seal content, with each 5% increase resulting in approximately a 10% increase, and adding 25% increasing soluble solids by 59.7%. The pH value remained relatively stable overall.

[0049] In production, the obtained Polygonatum odoratum-pear mixed juice is subjected to routine post-processing such as sterilization, filling and cooling to obtain clear and transparent Polygonatum odoratum-pear juice.

[0050] Example 2

[0051] 1966g of Dangshan crisp pears were washed clean with tap water, cut in half, cored, and then cut into rectangular or irregular small pieces with sides of 1.5-2.5cm. They were then placed in 859g of pre-boiled drinking water in batches, boiled again, and removed within 5 minutes. The pears were then cooled and placed in a blender with all the blanching water added as the power transmission medium. The mixture was blended into pear pulp and filtered through a 100-mesh nylon filter cloth to collect 1977g of white, cloudy pear juice.

[0052] Take 200g of three-year-old spring-grown Solomon's seal from Lianzhou, remove the fibrous roots, and clean it. Cut it into thin slices 0.2-0.3cm thick.

[0053] Take 12.5, 25.0, 37.5, 50.0 and 62.5g of Polygonatum odoratum slices in sequence and put them into a pulper. Add 237.5, 225, 212.5, 200 and 187.5g of the aforementioned turbid pear juice respectively, which represent the addition of 5%, 10%, 15%, 20% and 25% Polygonatum odoratum. Pulp each group and filter it with a 100-mesh nylon filter cloth. Pour the filtered Polygonatum odoratum-pear mixed pulp into glass bottles with screw caps.

[0054] Take another 250g of white, cloudy pear juice and put it into a screw-top glass bottle as a control.

[0055] Place all 6 glass bottles in a boiling water bath and heat them in a water bath. Remove them from the water bath occasionally to remove the gas. Once the gas has been completely removed, tighten the caps and continue heating for 15 minutes. Remove the bottles and let them cool overnight.

[0056] The next day, the supernatant was separated by aspiration, and the fraction containing precipitate was centrifuged. The aspiration supernatant and the centrifuged juice were combined, and the transmittance, pH value, and soluble solids were measured. The transmittances were 13.1%, 18.5%, 88.9%, 96.2%, and 88.1%, respectively, while the control pure pear juice was 20.7%. Different amounts of fresh spring Solomon's seal were added to the pear juice samples as shown below. Figure 2 As shown, the pH values ​​were 5.19, 5.14, 5.10, 5.08, and 5.12, respectively, while the control group was 5.24; the soluble solids were 11.84, 11.74, 11.81, 11.75, and 12.01 °Brix, respectively, while the control group was 11.82 °Brix. This indicates that in spring, more than 15% of Polygonatum odoratum needs to be added to significantly improve the light transmittance of pear juice, while essentially not changing the soluble solids content and having little effect on the pH value.

[0057] In production, the obtained Polygonatum odoratum-pear mixed juice is subjected to routine post-processing such as sterilization, filling and cooling to obtain clear and transparent Polygonatum odoratum-pear juice.

[0058] Example 3

[0059] Wash 1000g of pears with tap water, cut them in half, remove the cores, and then cut them into rectangular or irregular small pieces with sides of 1.5~2.5cm. Put them into 700g of pre-boiled drinking water in batches, and remove them within 1 minute after boiling again. Let them cool, then put them into a blender, add all the blanching water as the power transmission medium for the blender, and blend them into pear pulp. Filter the pulp through a 100-mesh nylon filter cloth and collect 1285g of white cloudy pear juice.

[0060] Take 100g of dried and cleaned autumn Solomon's Seal from Lianzhou, cut it into thin slices of 0.2-0.3cm thickness, put it into a pulper, add 900g of the aforementioned cloudy pear juice, pulp it, filter it with a 100-mesh nylon filter cloth, and divide the filtered Solomon's Seal-Pear mixture into 4 glass bottles with screw caps.

[0061] Take another 250g of white, cloudy pear juice and put it into a screw-top glass bottle as a control.

[0062] Place the five glass bottles into a boiling water bath simultaneously and heat them in a water bath. Remove them from the water bath occasionally to remove the gas. Once the gas has been completely removed, tighten the caps and continue heating for 15 minutes. Remove the bottles and let them cool overnight.

[0063] The next day, the supernatant was taken and its transmittance was measured; it was 98.7%, compared to 5.2% for the control pure pear juice. The supernatant was then separated by aspiration, and the portion containing precipitate was centrifuged. The aspirated supernatant and the centrifuged clear juice were combined, and their transmittance, pH value, and soluble solids were measured. The transmittance was 97.2%, compared to 32.3% in the control group; the pH value was 5.01, compared to 4.98 in the control group; and the soluble solids content was 10.05 °Brix, compared to 8.28 °Brix in the control group.

[0064] In production, the obtained Polygonatum odoratum-pear mixed juice is subjected to routine post-processing such as sterilization, filling and cooling to obtain clear and transparent Polygonatum odoratum-pear juice.

[0065] Example 4

[0066] Wash 1000g of crystal pears with tap water, cut them in half, remove the seeds, and then cut them into rectangular or irregular small pieces with sides of 1.5~2.5cm. Put them into 700g of pre-boiled drinking water in batches, and remove them within 3 minutes after boiling again. Let them cool, then put them into a blender, add all the blanching water as the power transmission medium for the blender, and blend them into pear pulp. Filter the pulp through a 100-mesh nylon filter cloth and collect 1285g of white cloudy pear juice.

[0067] Take 200g of dried and cleaned autumn Solomon's Seal from Lianzhou, cut it into thin slices of 0.2-0.3cm thickness, put it into a pulper, add 800g of the aforementioned cloudy pear juice, pulp it, filter it with a 100-mesh nylon filter cloth, and divide the filtered Solomon's Seal-Pear mixture into 4 glass bottles with screw caps.

[0068] Take another 250g of white, cloudy pear juice and put it into a screw-top glass bottle as a control.

[0069] Five glass bottles were simultaneously placed in a boiling water bath and heated in a water bath. During heating, the bottles were removed and shaken periodically to remove gas. Once degassing was complete, the caps were tightened, and heating continued for 15 minutes. The bottles were then removed and cooled overnight. The next day, the supernatant was collected and its transmittance was measured; it was 98.2%, compared to 5.8% for the control pure pear juice. The supernatant was then separated by aspiration, and the portion containing precipitate was centrifuged. The aspirated supernatant and the centrifuged clear juice were combined, and their transmittance, pH value, and soluble solids were measured. The transmittance was 97.0%, compared to 31.8% for the control group; the pH value was 5.02, compared to 4.88 for the control group; and the soluble solids content was 12.34 °Brix, compared to 8.37 °Brix for the control group.

[0070] In production, the obtained Polygonatum odoratum-pear mixed juice is subjected to routine post-processing such as sterilization, filling and cooling to obtain clear and transparent Polygonatum odoratum-pear juice.

[0071] Comparative Example 1

[0072] Unlike Example 1, this comparative example involves pulping and filtering Solomon's Seal and pear together. The specific steps are as follows:

[0073] Wash 1880g of Dangshan crisp pears with tap water, cut them in half, remove the seeds, and then cut them into rectangular or irregular small pieces with sides of 1.5~2.5cm. Put them into 850g of pre-boiled drinking water in batches, boil them again for 3 minutes, then take them out and let them cool.

[0074] Take 200g of fresh, three-year-old autumn-grown Solomon's Seal from Lianzhou, after drying, removing the fibrous roots, and washing it clean. Cut it into thin slices 0.2-0.3cm thick.

[0075] Take 200, 190, 180, 170, and 160g of Dangshan pears respectively, and add 0, 10, 20, 30, and 40g of Solomon's seal slices to a pulper, representing 0%, 5%, 10%, 15%, and 20% of the Solomon's seal addition, respectively. Mix and pulp together, filter through a 100-mesh nylon filter cloth to remove residue, and pour the filtered Solomon's seal-pear mixed pulp into screw-cap glass bottles.

[0076] Six glass bottles were simultaneously placed in a boiling water bath and heated in a water bath. During heating, the bottles were removed and shaken periodically to remove gas. Once degassing was complete, the caps were tightened, and heating continued for 15 minutes. The bottles were then removed and cooled overnight. The next day, all groups were centrifuged, and the transmittance of the supernatant was measured. The transmittance was 78.6%, 31.1%, 15.4%, 38.4%, and 54.3%, respectively, and the solids content was 10.67, 11.19, 11.62, 12.16, and 12.39 °Brix, respectively (Table 1).

[0077] Table 1. Transmittance and solid content of the mixture of Solomon's seal and pear after pulping and filtering.

[0078] 0 78.6 10.67 5 31.1 11.19 10 15.4 11.62 15 38.4 12.16 20 54.3 12.39

[0079] As can be seen from Table 1, grinding Solomon's Seal and pear together and then mixing and filtering them together will significantly weaken the clarification effect.

[0080] The above embodiments are merely examples illustrating the technical solutions of the present invention and are not intended to limit the invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still modify the technical solutions described in the foregoing embodiments or make equivalent substitutions for some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions claimed by the present invention.

Claims

1. A method for clarifying pear juice using Polygonatum odoratum, characterized in that, Includes the following steps: (1) Preparation of pear juice: After washing fresh pears, cut them into pieces, remove the seeds, blanch them in hot water to inactivate enzymes, cool them, pulp them and filter them to obtain cloudy pear juice; (2) Processing of Solomon's Seal: Take fresh Solomon's Seal, wash it, and cut it into pieces or crush it for later use; (3) Preparation of Polygonatum odoratum-pear mixed juice: The Polygonatum odoratum cut into pieces or crushed in step (2) is mixed with the turbid pear juice obtained in step (1), and then pulped and filtered to obtain Polygonatum odoratum-pear mixed juice; (4) Heat treatment of the mixed juice of Solomon's seal and pear: The mixed juice of Solomon's seal and pear obtained in step (3) is heat treated to promote the formation of flocs and kill microorganisms at the same time; (5) Cooling, sedimentation and separation of Polygonatum odoratum-pear mixed juice: Cool the Polygonatum odoratum-pear mixed juice that has been heat-treated in step (4). During this period, the suspended matter in the juice continuously aggregates, flocculates and settles. The supernatant is separated to obtain the clear juice of Polygonatum odoratum-pear mixed juice. (6) Processing of Polygonatum odoratum-pear mixed juice: The Polygonatum odoratum-pear mixed juice obtained in step (5) is subjected to routine post-processing to obtain clear and transparent Polygonatum odoratum-pear juice.

2. The method for clarifying pear juice using Polygonatum odoratum according to claim 1, characterized in that, In step (1), the hot water rinsing time for inactivating enzymes should not exceed 10 minutes after boiling.

3. The method for clarifying pear juice using Polygonatum odoratum according to claim 1, characterized in that, After blanching the pear pieces in hot water to inactivate the enzymes in step (1), the pear pieces should be spread out and cooled in time to avoid the residual heat causing the pear pieces to become soft and mushy.

4. The method for clarifying pear juice using Polygonatum odoratum according to claim 1, characterized in that, The fresh Solomon's Seal mentioned in step (2) refers to newly harvested Solomon's Seal, and the fibrous roots of the Solomon's Seal need to be removed first.

5. The method for clarifying pear juice using Polygonatum odoratum according to claim 1, characterized in that, The amount of Solomon's Seal used in step (3) is 10-25% of the total mass of Solomon's Seal and the turbid pear juice.

6. The method for clarifying pear juice using Polygonatum odoratum according to claim 1, characterized in that, In step (1), 80-120 mesh filter cloth or filter screen is used for filtration; in step (3), 80-120 mesh filter screen or filter cloth is used for filtration.

7. The method for clarifying pear juice using Polygonatum odoratum according to claim 1, characterized in that, When heat-treating the Polygonatum odoratum-pear mixed juice in step (4), the temperature is 75~100 ℃ and maintained for 5~30 minutes.

8. The method for clarifying pear juice using Polygonatum odoratum according to claim 1, characterized in that, In step (5), when cooling the mixed juice of Solomon's seal and pear, a sealed container with a conical bottom and a top cover with a bacterial filter breathing valve is used.

9. The method for clarifying pear juice using Polygonatum odoratum according to claim 1, characterized in that, In step (5), the polymerization and flocculation occur and the sedimentation occurs until the flocculation sedimentation is less than 1 / 4 of the total volume of the Solomon's Seal-Pear Mixture.

10. The method for clarifying pear juice using Polygonatum odoratum according to claim 1, characterized in that, The routine post-processing described in step (6) includes sterilization, filling, and cooling.

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