阅读说明：本技术 一种提取桑椹果汁的方法 (Method for extracting mulberry juice ) 是由 崔波 陶海腾 张建福 时今住 王涛 于滨 刘鹏飞 吴正宗 于 2019-11-04 设计创作，主要内容包括：本发明提供一种提取桑椹果汁的方法,属于食品加工领域,具体的,经过以下步骤：一次榨汁,一次复合酶解,收集果渣,对果渣进行二次榨汁,二次复合酶解,超声空化提取。将两次得到的果汁合并后进行胶体磨和均质。本发明提供的方法,步骤简单,桑葚果的出汁率,达到了98%,最终的果汁澄清透明,纯粹的液体,无任何残渣感,适合饮用。(The invention provides a method for extracting mulberry juice, belongs to the field of food processing, and particularly comprises the following steps: the method comprises the steps of primary juicing, primary compound enzymolysis, fruit residue collection, secondary juicing, secondary compound enzymolysis and ultrasonic cavitation extraction. Mixing the two juices, colloid milling, and homogenizing. The method provided by the invention has simple steps, the juice yield of the mulberry fruit reaches 98%, and the final juice is clear and transparent, pure liquid, free of any residue feeling and suitable for drinking.)

1. A mulberry juice extraction technology is characterized by comprising the following steps:

(1) primary juicing: fresh mulberry: water = 1: 1, stirring for 10-15 minutes at 3000-;

(2) primary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;

(3) storing the filtered juice at 40-50 deg.C, and collecting the residue;

(4) secondary juicing: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 100-120 meshes at the temperature of between 20 and 30 ℃;

(5) secondary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;

(6) ultrasonic extracting with water and pomace at a mass ratio of 2.5:1, adding pectin 5% of pomace volume, ultrasonic cell disruption at 20-40 deg.C under 25 ~ 30KHz frequency and 500 ~ 1000W power for 30min-1h, filtering to obtain juice;

concentration:

(7) mixing the two squeezed juices, concentrating at 40-50 deg.C to concentration of about 70-80%, colloid milling, homogenizing, bottling, and sterilizing.

Technical Field

The invention relates to mulberry juice, and belongs to the technical field of food.

Background

The mulberry contains 80-86% of moisture, sugar, organic acid, crude fiber, protein, mineral, 18 kinds of amino acids, vitamins, anthocyanidin and trace elements. Since the mulberry belongs to the berry type, the fresh mulberry is not easy to preserve and has a short marketing period, the fresh mulberry is often processed into various products in the industrial production of the mulberry. Liquid processed products of fresh morous alba (e.g. morous alba juice) are generally obtained by squeezing fresh morous alba to obtain raw juice of morous alba, then storing the raw juice, and when a specific product is required in the market, the stored raw juice of morous alba is further processed, so that the juice yield determines the processing and utilization degree of morous alba. However, the mulberry cell wall and cell membrane contain abundant pectin and cellulose, and the network structure formed by the substances is difficult to destroy by physical squeezing; pectin has a thickening effect, and the mulberry juice obtained by squeezing has high viscosity and is difficult to filter and extract.

Disclosure of Invention

Aiming at the condition of incomplete utilization of the mulberries in the prior art, the invention provides a high-efficiency and simple mulberry juice extraction technology.

A mulberry juice extraction technology comprises the following steps:

(1) primary juicing: fresh mulberry: water = 1: 1, stirring for 10-15 minutes at 3000-;

(2) primary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;

(3) storing the filtered juice at 40-50 deg.C, and collecting the residue;

(4) secondary juicing: superfine grinding of fruit residues, mulberry fruit residues: the mass ratio of water is 1: 2, micronizing the mixture to 100-120 meshes at the temperature of between 20 and 30 ℃;

(5) secondary composite enzymolysis: the compound enzymolysis process comprises the following steps: the cellulase ratio is 1: 2, the addition amount of the complex enzyme is 0.2-0.4%, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 2-3 h;

(6) ultrasonic extracting with water and pomace at a mass ratio of 2.5:1, adding pectin 5% of pomace volume, ultrasonic cell disruption at 20-40 deg.C under 25 ~ 30KHz frequency and 500 ~ 1000W power for 30min-1h, filtering to obtain juice;

concentration:

(7) mixing the two squeezed juices, concentrating at 40-50 deg.C to concentration of about 70-80%, colloid milling, homogenizing, bottling, and sterilizing.

According to the method, the cell walls of the mulberries are fully destroyed by combining technologies such as superfine grinding, compound enzymolysis and ultrasonic extraction, the juice yield of the mulberries is improved, after the superfine grinding and the compound enzymolysis, the cells of the mulberries are dispersed, most of juice enters water, the cells are crushed by an ultrasonic extraction technology, nutrient components and fruit juice remained in the cells are completely dissolved out, and at the moment, the liquid is not clear and transparent. Pectin is added in the ultrasonic process, residues which are not utilized completely are agglomerated again through the coagulation effect of the pectin, the filtering is convenient, and the final product is clear and transparent and has no residue feeling when being tasted.

The invention has the beneficial effects

1. The juice yield of the mulberry fruits is greatly improved to 98%;

2. the final juice is clear and transparent, pure liquid, has no residue feeling, and is suitable for drinking.

Examples