阅读说明：本技术 一种果胶酶法制备澄清果汁饮料的方法 (Method for preparing clear fruit juice beverage by pectinase method ) 是由 陈雪 于 2018-06-20 设计创作，主要内容包括：本发明提供了农产品加工技术邻域内的一种果胶酶法制备澄清果汁饮料的制备方法,其先将水果用水反复搓洗,去除表面泥沙或者灰尘等杂质,得到干净水果,然后将水果清洗去皮去籽,定量称取,破碎,打浆榨汁,离心过滤去除果汁较大悬浮物质,得到粗加工果浆,根据酶活性定量称取果胶酶加入到粗加工果浆中,恒温水浴下充分反应,取出后高温水浴灭酶活性,离心取上清液,微生物杀菌,作为待测溶液,最后用紫外分光光度计对待测液进行测定,得到果汁的澄清汁透光率；本发明制备方法简单,果汁澄清度高,果汁品质提高,延长果汁存储时间。(The invention provides a preparation method for preparing clarified fruit juice beverage by a pectinase method in the neighborhood of agricultural product processing technology, which comprises the steps of repeatedly rubbing and washing fruits by water to remove impurities such as silt or dust on the surfaces of the fruits to obtain clean fruits, cleaning the fruits, removing peels and seeds, quantitatively weighing, crushing, pulping and juicing, centrifugally filtering to remove larger suspended substances of the fruits to obtain rough processed fruit pulp, quantitatively weighing pectinase according to the enzyme activity, adding the pectinase into the rough processed fruit pulp, fully reacting in constant-temperature water bath, taking out the rough processed fruit pulp, inactivating the enzyme activity in high-temperature water bath, centrifuging to obtain supernatant, carrying out microbial sterilization to obtain solution to be detected, and finally determining the liquid to be detected by an ultraviolet spectrophotometer to obtain the clear juice light transmittance of the fruits; the preparation method is simple, the clarity of the juice is high, the quality of the juice is improved, and the storage time of the juice is prolonged.)

1. A method for preparing a clear juice beverage by a pectinase method is characterized by comprising the following steps:

(A1) cleaning: repeatedly scrubbing fruits with water to remove impurities such as silt or dust on the surface to obtain clean fruits;

(A2) juicing: cleaning fruits, peeling, removing seeds, quantitatively weighing, crushing, pulping, juicing, and centrifugally filtering to remove larger suspended substances in the fruit juice to obtain crude fruit pulp;

(A3) enzymolysis: quantitatively weighing pectinase, adding the pectinase into the roughly processed fruit pulp, carrying out full reaction at a proper enzymolysis temperature in a constant-temperature water bath, taking out the pectinase, inactivating the enzyme in the high-temperature water bath, centrifuging, taking supernatant, and sterilizing microorganisms to obtain a solution to be detected;

(A4) and (3) detection: and (4) measuring the liquid to be measured by using an ultraviolet spectrophotometer to obtain the clear juice light transmittance of the fruit juice.

2. The method of claim 1, wherein the step (A4) comprises the following steps of detecting with an ultraviolet spectrophotometer:

(1) determining the optimal wavelength of the light transmittance of the liquid to be detected under different wavelengths by adopting an ultraviolet spectrophotometer;

(2) and (3) measuring the light transmittance value of the juice to be measured at the optimal wavelength, wherein the light transmittance value is used as the juice clarity, and the higher the light transmittance value is, the higher the juice clarity is.

3. The method of claim 1, wherein the step (a 3) of sterilizing further comprises the steps of:

(B1) sterilizing the fruit juice in a high-temperature water bath under normal pressure, standing at room temperature for 10 days, and performing microbial examination to determine the optimal sterilization condition;

the step (B1) is prior to the step (a 4).

4. The method of claim 3, wherein in the step (A3), the microorganism detection method comprises the following steps:

(C1) diluting the juice sample with sterile physiological saline to 10^-1、10^-2、10^-3The samples are homogenized, and each sample is made into two dishes;

(C2) and pouring the agar culture medium into the sample dish, fully and uniformly mixing, and counting colonies after culturing for 24 hours at normal temperature.

5. The method of claim 1, wherein the concentration of pectinase is 0.02% -0.06%.

6. The method of claim 1, wherein the enzymatic hydrolysis temperature is about 45-55 deg.C^oC。

7. The method of claim 1, wherein the enzymatic clarification of juice is carried out for 30-60 min.

Background

The juice suspension obtained by squeezing the fruit comprises pulp, peel fragments and large water-insoluble particle components, which form a turbid and stable colloid system, turbidity is easily caused by the pulp fragments, proteins, phenolic substances, pectin, araban, starch, dextran and the like dissolved in the juice, small cell fragments of the small fragments and solid particles of polymers with the particle size of 0.01um are difficult to completely remove, the pulp contains more oxidase and pectic lipase, the sense and the flavor of the juice are affected, the juice components are often mutually reacted, and some of the juice components are oxidized, so that the quality of the juice is changed, the color of the juice is changed during the processing process, storage and sale, turbidity and delamination phenomena are generated, and the storage time of a finished product is shortened.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to overcome the defects in the prior art and provide the preparation method for preparing the clear fruit juice beverage by the pectinase method, which has the advantages of simple preparation method, high fruit juice clarity, fruit juice quality improvement and fruit juice storage time prolonging.

The purpose of the invention is realized by the following technical scheme: a method of preparing a clear juice beverage by a pectinase process, the method comprising the steps of:

(A1) cleaning: repeatedly scrubbing fruits with water to remove impurities such as silt or dust on the surface to obtain clean fruits;

(A2) juicing: cleaning fruits, peeling, removing seeds, quantitatively weighing, crushing, pulping, juicing, and centrifugally filtering to remove larger suspended substances in the fruit juice to obtain crude fruit pulp;

(A3) enzymolysis: quantitatively weighing pectinase, adding the pectinase into the roughly processed fruit pulp, fully reacting in a constant-temperature water bath, taking out, inactivating enzyme activity in a high-temperature water bath, centrifuging, taking supernatant, and sterilizing microorganisms to obtain a solution to be detected;

(A4) and (3) detection: and (4) measuring the liquid to be measured by using an ultraviolet spectrophotometer to obtain the clear juice light transmittance of the fruit juice.

Selecting fresh fruits, repeatedly rubbing and washing the fruits by flowing water to remove impurities such as silt, dust and the like on the surfaces of the fruits to obtain clean fruits, then removing skins, fruit seeds and the like of the clean fruits by using a tool, quantitatively weighing the fruits, crushing and pulping, juicing and collecting, centrifuging collected substances, separating fruit juice and fruit juice suspended substances to obtain a crude processing fruit pulp product, then quantitatively weighing pectinase, adding the pectinase into the crude processing fruit pulp, fully performing enzymolysis on the fruit pulp by using the pectinase under the condition of constant-temperature water bath to degrade plant cell walls in the fruit pulp into various small molecular sugars to facilitate cell sap to flow out, taking out the product after fully reacting for a certain time, placing the product in a high-temperature water bath to inactivate enzyme activity, centrifuging, separating the fruit juice and the impurities, taking supernatant, performing normal-pressure microbial sterilization, removing putrefying bacteria, removing the impurities, and the like, Producing thalli such as toxigenic bacteria and pathogenic bacteria to obtain fruit juice, namely the liquid to be detected, and finally detecting the liquid to be detected by using an ultraviolet spectrophotometer to obtain clear light transmittance of the fruit juice; compared with the prior art, the invention has the beneficial effects that: the method has simple operation, high clarity and quality of fruit juice, and prolonged storage time.

According to the above preparation method, as a further improvement of the present invention, the detection method further comprises the steps of:

(1) determining the optimal wavelength of the light transmittance of the liquid to be detected under different wavelengths by adopting an ultraviolet spectrophotometer;

(2) and (3) measuring the light transmittance value of the juice to be measured at the optimal wavelength, wherein the light transmittance value is used as the juice clarity, and the higher the light transmittance value is, the higher the juice clarity is.

As a further improvement of the present invention, the sterilization method further comprises the steps of:

(B1) sterilizing the fruit juice in a high-temperature water bath under normal pressure, standing at room temperature for 10 days, and performing microbial examination to determine the optimal sterilization condition;

the step (B1) is prior to the step (a 4).

According to the above sterilization method, as a further improvement of the present invention, the microorganism detection method further comprises the steps of:

(C1) diluting the juice sample with sterile physiological saline to 10^-1、10^-2、10^-3The samples are homogenized, and each sample is made into two dishes;

(C2) and pouring the agar culture medium into the sample dish, fully and uniformly mixing, and counting colonies after culturing for 24 hours at normal temperature.

As a further improvement of the invention, the concentration of the pectinase is 0.02-0.06%.

As a further improvement of the invention, the enzymolysis temperature is 45-55 DEG^oC。

As a further improvement of the invention, the enzymolysis clarification time is 30min-60 min.

Drawings

FIG. 1 is a graph showing the effect of pectinase concentration according to the invention on the transmittance of fruit juice.

FIG. 2 is a graph showing the effect of the temperature of the enzymatic hydrolysis on the transmittance of the juice according to the present invention.

FIG. 3 is a graph showing the effect of enzymatic clarification time on juice transmittance.

Detailed Description