阅读说明：本技术 一种果酱的生产工艺 (Production process of jam ) 是由 李树 于 2019-10-25 设计创作，主要内容包括：本发明公开了一种果酱的生产工艺,属于农产品加工和食品工业领域。其技术方案包括将水果压榨后得到果汁；向所述果汁中加入蔗糖酶、葡萄糖氧化酶和过氧化氢酶,通入空气进行酶解反应,同时向所述果汁中加入氢氧化钠、碳酸钙、氢氧化钙、氧化锌、氢氧化锌、氧化亚铁、碳酸亚铁、氢氧化亚铁中的至少一种；对上述酶解反应后的果汁进行熬煮,得到果酱。本发明应用于梨和无花果加工方面,解决现有水果深加工技术无法实现对葡萄糖和蔗糖的充分降解的问题,具有适用于糖尿病病人食用,且具有保健功能的特点。(The invention discloses a production process of jam, and belongs to the field of agricultural product processing and food industry. The technical scheme comprises squeezing fruits to obtain fruit juice; adding sucrase, glucose oxidase and catalase into the fruit juice, introducing air for enzymolysis reaction, and simultaneously adding at least one of sodium hydroxide, calcium carbonate, calcium hydroxide, zinc oxide, zinc hydroxide, ferrous oxide, ferrous carbonate and ferrous hydroxide into the fruit juice; and (3) boiling the fruit juice subjected to the enzymolysis reaction to obtain the jam. The invention is applied to the processing aspect of pears and figs, solves the problem that the prior fruit deep processing technology can not realize the full degradation of glucose and sucrose, and has the characteristics of suitability for diabetic patients and health care function.)

1. The production process of the jam is characterized by comprising the following steps:

squeezing fruit to obtain fruit juice;

adding sucrase, glucose oxidase and catalase into the fruit juice, introducing air for enzymolysis reaction, and simultaneously adding at least one of sodium hydroxide, calcium carbonate, calcium hydroxide, zinc oxide, zinc hydroxide, ferrous oxide, ferrous carbonate and ferrous hydroxide into the fruit juice;

and (3) boiling the fruit juice subjected to the enzymolysis reaction to obtain the jam.

2. The production process of the jam according to claim 1, wherein the addition amount of the sucrase, the glucose oxidase and the catalase is 2-10% o of the dry basis of the fruit substrate.

3. The production process of the jam according to claim 1, wherein the reaction temperature of the enzymatic hydrolysis reaction is 10-80 ℃, and the pH of the enzymatic hydrolysis reaction is 2.0-9.0.

4. The production process of the jam according to claim 3, wherein the reaction temperature of the enzymatic hydrolysis reaction is 30-70 ℃, and the pH of the enzymatic hydrolysis reaction is 2.5-7.0.

5. The process for producing the fruit jam according to claim 1, further comprising adding arabinose to the fruit juice or the fruit jam.

6. The process for producing the jam according to claim 1, wherein the fruit comprises at least one of pear or fig.

7. The process for producing the jam according to claim 1, characterized by comprising the following steps:

squeezing fruit to obtain fruit juice;

recovering SOD in the fruit juice by ultrafiltration to obtain SOD-removed fruit juice and SOD;

adding sucrase, glucose oxidase and catalase into the juice without SOD, introducing air for enzymolysis reaction, and simultaneously adding at least one of sodium hydroxide, calcium carbonate, calcium hydroxide, zinc oxide, zinc hydroxide, ferrous oxide, ferrous carbonate and ferrous hydroxide into the juice;

and (3) boiling the fruit juice subjected to the enzymolysis reaction to obtain the jam.

8. The process for producing the jam according to claim 7, characterized by further comprising the steps of: adding the recovered SOD into the jam to obtain jam with antioxidant activity.

9. The process for producing the jam according to claim 7, wherein the ultrafiltration membrane is an ultrafiltration membrane with a molecular weight cut-off of between 1000 and 30000.

10. The process for producing jam according to claim 9, characterized in that the ultrafiltration membrane is an ultrafiltration membrane with a molecular weight cut-off of 20000-30000.

Technical Field

The invention belongs to the field of agricultural product processing and food industry, and particularly relates to a production process of jam.

Background

Agricultural products, particularly fruits, have seasonal mature period, short quality guarantee period and are easy to rot, so that deep processing as soon as possible in the season that fruits are on the market in large quantities is a good method for increasing the income of farmers. Taking pears and figs as examples, the processing method commonly used at present is to brew fruit wine, fruit vinegar, jam, fruit paste and the like, and the products are popular with consumers. However, according to market feedback, the jam prepared from the pears and the figs is not suitable for diabetics, because the product contains more sucrose and glucose, which are the sugar in the pears and the figs and are general of fruits.

Chinese patent CN 108244419A discloses a low-monosaccharide-disaccharide hovenia dulcis beverage and a preparation method thereof, firstly, hovenia dulcis is taken and juiced to obtain hovenia dulcis juice, then glucose oxidase accounting for 0.1-1.2% of the mass of the hovenia dulcis juice and yeast accounting for 0.5-2.5% of the mass of the hovenia dulcis juice are added into the hovenia dulcis juice to obtain the low-monosaccharide-disaccharide hovenia dulcis juice, and finally, 5-30% of the hovenia dulcis juice, 5-20% of sorbitol, 0.3-1.2% of citric acid, 0.1-1.0% of xanthan gum, 0.05-0.9% of edible essence and the balance of purified water are uniformly mixed according to mass percentage to prepare the low-monosaccharide-disaccharide hovenia dulcis beverage. The method reduces the monosaccharide and disaccharide in the hovenia dulcis thunb juice by adding glucose oxidase and yeast in the hovenia dulcis thunb juice, and then adds sorbitol in the prepared monosaccharide and disaccharide hovenia dulcis thunb juice to replace cane sugar to prepare the low-sugar hovenia dulcis thunb beverage.

However, the process adopted in the above patent cannot achieve sufficient degradation of glucose and sucrose, and the sugar content of the obtained fruit processed product still cannot reach a low level.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to solve the main problem that the existing fruit deep processing technology cannot realize the full degradation of glucose and sucrose, and provides a production process of jam which is suitable for diabetic patients and has a health care function.

In order to solve the technical problem, the technical scheme adopted by the invention is as follows:

the invention provides a production process of jam, which comprises the following steps:

squeezing fruit to obtain fruit juice;

adding sucrase, glucose oxidase and catalase into the fruit juice, introducing air for enzymolysis reaction, and simultaneously adding at least one of sodium hydroxide, calcium carbonate, calcium hydroxide, zinc oxide, zinc hydroxide, ferrous oxide, ferrous carbonate and ferrous hydroxide into the fruit juice;

and (3) boiling the fruit juice subjected to the enzymolysis reaction to obtain the jam.

Preferably, the addition amount of the sucrase, the glucose oxidase and the catalase accounts for 2-10 per mill of the dry base of the fruit substrate.

Preferably, the reaction temperature of the enzymolysis reaction is 10-80 ℃, and the pH value of the enzymolysis reaction is 2.0-9.0.

Preferably, the reaction temperature of the enzymolysis reaction is 30-70 ℃, and the pH value of the enzymolysis reaction is 2.5-7.0.

Preferably, the fruit juice or jam further comprises arabinose.

Preferably, the fruit comprises at least one of a pear or a fig.

Preferably, the method comprises the following steps:

squeezing fruit to obtain fruit juice;

recovering SOD in the fruit juice by ultrafiltration to obtain SOD-removed fruit juice and SOD;

adding sucrase, glucose oxidase and catalase into the juice without SOD, introducing air for enzymolysis reaction, and simultaneously adding at least one of sodium hydroxide, calcium carbonate, calcium hydroxide, zinc oxide, zinc hydroxide, ferrous oxide, ferrous carbonate and ferrous hydroxide into the juice;

and (3) boiling the fruit juice subjected to the enzymolysis reaction to obtain the jam.

Preferably, the method further comprises the following steps: adding the recovered SOD into the jam to obtain jam with antioxidant activity.

Preferably, the ultrafiltration membrane is an ultrafiltration membrane with the molecular weight cut-off of between 1000 and 30000.

Preferably, the ultrafiltration membrane is an ultrafiltration membrane with a molecular weight cut-off of 20000-30000.

Compared with the prior art, the invention has the beneficial effects that:

1. the invention provides a production process of jam, which removes sucrose and glucose which are not suitable for diabetics to eat from fruit juice, and leaves fructose, arabinose, polysaccharide and the like which can be eaten by the diabetics, and the obtained product not only can be used for common consumers, but also can be used as special food to be supplied to the diabetics, and has multiple functions of calcium supplement, zinc supplement, iron supplement, auxiliary blood sugar reduction and the like, so that the consumption population is very wide;

2. the invention provides a production process of jam, SOD in fruit juice is separated by an ultrafiltration method, the activity of the SOD can be greatly preserved, the SOD is added into the jam, the product has good antioxidation function, and the health-care function of the product is increased.

Drawings

FIG. 1 is a flow chart of the production process of the jam provided by the invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be fully described in detail below. It is obvious that the described embodiments are only some specific embodiments, not all embodiments, of the general technical solution of the present invention. All other embodiments, which can be derived by a person skilled in the art from the general idea of the invention, fall within the scope of protection of the invention.

The invention provides a production process of jam, which comprises the following steps:

s1: squeezing fruit to obtain fruit juice;

s2: adding sucrase, glucose oxidase and catalase into the fruit juice, introducing air for enzymolysis reaction, and simultaneously adding at least one of sodium hydroxide, calcium carbonate, calcium hydroxide, zinc oxide, zinc hydroxide, ferrous oxide, ferrous carbonate and ferrous hydroxide into the fruit juice;

and (3) boiling the fruit juice subjected to the enzymolysis reaction to obtain the jam.

In step S2, using sucrase to remove sucrose in the juice, wherein the sucrose is disaccharide, and is formed by connecting 1 glucose and 1 fructose, and the sucrose can be decomposed into 1 glucose and 1 fructose under the catalysis of the sucrase, and simultaneously glucose and fructose are generated; meanwhile, the fruit juice reacts to generate gluconic acid and hydrogen peroxide under the catalysis of the glucose oxidase, wherein the metabolic pathway of the gluconic acid in a human body is different from that of glucose, the gluconic acid is independent of insulin and is suitable for being eaten by diabetic patients, however, the generated hydrogen peroxide has strong oxidizing property and can damage the glucose oxidase, and further the catalytic activity of the gluconic acid is influenced. As for the addition mode of the three enzymes, a simultaneous addition mode can be adopted, and a mode of firstly adding the sucrase and then adding the glucose oxidase and the catalase can also be adopted. In step S2, at least one of sodium hydroxide, calcium carbonate, calcium hydroxide, zinc oxide, zinc hydroxide, ferrous oxide, ferrous carbonate, and ferrous hydroxide is added to the fruit juice, because the enzymatic hydrolysis reaction generates gluconic acid, which lowers the pH of the fruit juice and affects the activity of the enzyme, and thus in order to prevent the pH from being too low, some substances may be added to react with the gluconic acid, including, but not limited to: sodium hydroxide, calcium carbonate, calcium hydroxide, zinc oxide, zinc hydroxide, ferrous oxide, ferrous carbonate, ferrous sodium hydroxide and the like, wherein the corresponding generated substances are respectively: sodium gluconate, calcium gluconate, zinc gluconate and ferrous gluconate, so that the operation has the health-care functions of supplementing calcium, zinc and iron while maintaining the pH value. The above-mentioned substances may be added singly or in admixture, and the amount and the mixing ratio are not limited. The boiling in the embodiment can be conventional high-temperature boiling or vacuum low-temperature boiling. It should be noted that, this example specifically defines that the enzymatic hydrolysis reaction is performed under the condition of introducing air, because: the catalytic action of glucose oxidase requires oxygen to participate, which leads to very low efficiency of glucose removal if no oxygen supplementation is performed during the enzymatic reaction.

In a preferred embodiment, the sucrase, glucose oxidase and catalase are added in an amount of 2-10% of the dry basis of the fruit substrate. The embodiment specifically defines the addition amounts of sucrase, glucose oxidase and catalase, and the addition amounts may be 3%, 4%, 5%, 6%, 7%, 8%, 9% or any value within the ranges. The amounts of the three enzymes added may be adjusted according to actual conditions, and the higher the amount added, the higher the catalytic rate, but the higher the enzyme cost. With respect to the calculation of the dry basis of the fruit substrate, the following is illustrated by way of example: 10kg of pears, 8 kg of pear juice is squeezed, the concentration of the total dry matter of the pear juice is 14 percent, namely the total dry basis is 8 x 0.14-1.12 kg, wherein, the content of glucose (a substrate) accounts for 25 percent, the content of glucose is 1.12 x 0.25-0.28 kg, and the content of added glucose oxidase accounts for 2 per thousand-10 per thousand of 0.28 kg. The method for determining the amounts of sucrase, glucose oxidase and catalase to be added is described below by way of example: the volume of the fresh pear juice squeezed into 100L is about 110kg, and the total dry matter concentration is about 14%, namely 15.4 kg. The sucrose content was about 0.77kg and the glucose content was about 3.85kg, calculated from the sugar content data in Table 1. The addition amount of the sucrase is 3 per mill of the sucrose, namely 0.0023kg, namely 2.3 g; the sucrose is decomposed into glucose and fructose with equal amount, namely 0.385kg of glucose and 0.385kg of fructose, the total amount of glucose is 4.235kg, and the addition amount of glucose oxidase is 0.0127kg, namely 12.7g, calculated by 3 per mill; the amount of catalase added may be the same as that of glucose oxidase, that is, about 12 g.

TABLE 1 sugar content of pear juice and fig juice

	Glucose	Sucrose	Fructose	Arabinose	Polysaccharides
						Pear juice	25％	5％	50％	2％	12％
Fig fruit juice	32％	5％	35％	6％	12％

In a preferred embodiment, the reaction temperature of the enzymolysis reaction is 10-80 ℃, and the pH value of the enzymolysis reaction is 2.0-9.0. The reaction temperature and reaction pH of the enzymatic reaction are specifically limited in this step, because the enzymatic activity is high and the catalytic activity is good under the enzymatic reaction conditions. The reaction temperature may be any temperature within the range of 20 ℃, 30 ℃, 40 ℃, 50 ℃, 60 ℃, 70 ℃ or the like; the pH may also be 2.5, 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0, 7.5, 8.0, 8.5, and any point within the range thereof.

In a preferred embodiment, the reaction temperature of the enzymolysis reaction is 30-70 ℃, and the pH value of the enzymolysis reaction is 2.5-7.0. The reaction temperature and reaction pH of the enzymatic reaction are further limited in this step, because the relative activity of the enzyme is above 90% under the conditions of the enzymatic reaction.

In a preferred embodiment, arabinose is further added to the juice or the jam. In the embodiment, the arabinose can be added into the jam, and the adding time of the arabinose can be any time period of squeezing, enzymolysis reaction, ultrafiltration and boiling. It is noted that arabinose can inhibit activity of sucrase in human intestinal tract, thereby having effect of inhibiting sucrose absorption, and lower a low blood sugar level in a state of not stimulating insulin secretion, thereby being useful for adjuvant treatment of diabetes.

In a preferred embodiment, the fruit comprises at least one of a pear or a fig. The embodiment specifically limits the types of fruits, because the existing pear syrup and fig jam contain more sucrose and glucose, the pear syrup and fig jam are not suitable for being eaten by diabetic patients, but the fresh pears and figs have high nutritional values, so that the development of the pear syrup and fig jam suitable for being used by the diabetic patients has important significance.

In a preferred embodiment, the method comprises the following steps:

s1: squeezing fruit to obtain fruit juice;

s2: recovering SOD in the fruit juice by ultrafiltration to obtain SOD-removed fruit juice and SOD;

s3: adding sucrase, glucose oxidase and catalase into the juice without SOD, introducing air for enzymolysis reaction, and simultaneously adding at least one of sodium hydroxide, calcium carbonate, calcium hydroxide, zinc oxide, zinc hydroxide, ferrous oxide, ferrous carbonate and ferrous hydroxide into the juice;

and (3) boiling the fruit juice subjected to the enzymolysis reaction to obtain the jam.

In the embodiment, the extraction and recovery of SOD in fruits are realized by adopting an ultrafiltration method, so that the recovery of SOD is limited before the enzymolysis reaction is carried out, and the reason is that on one hand, the ultrafiltration operation is carried out at normal temperature, the reaction temperature of the enzymolysis reaction is 30-70 ℃, and the SOD is damaged at the temperature of more than 50 ℃ and the activity is lost, so that the activity of SOD enzyme can be better reserved after the enzymolysis after the ultrafiltration; on the other hand, the sucrase, the glucose oxidase and the catalase are proteins in nature, the molecular weight of the sucrase, the glucose oxidase and the catalase is more than 5 ten thousand, if the enzymolysis reaction is carried out and then the ultrafiltration is carried out, and the obtained juice contains macromolecular enzymes, the three enzymes are intercepted together with the SOD in the subsequent ultrafiltration, so that the load of the ultrafiltration membrane is increased; finally, the enzymolysis reaction is carried out firstly, and then the ultrafiltration is carried out, ionic substances such as calcium, zinc, iron and the like generated in the enzymolysis process have charge effect on the ultrafiltration membrane and influence the permeability of the ultrafiltration membrane.

In a preferred embodiment, the method further comprises the following steps: adding the recovered SOD into the jam to obtain jam with antioxidant activity. The embodiment realizes the full reservation and utilization of the nutritional value of the fresh fruits, and the SOD recovered before the enzymolysis reaction is added into the jam, so that the jam has better antioxidant activity. The production process flow chart of the jam provided by the embodiment is shown in figure 1.

In a preferred embodiment, the ultrafiltration membrane is an ultrafiltration membrane with a molecular weight cut-off of between 1000 and 30000. This example specifically defines ultrafiltration membranes because the molecular weight of sugars and minerals in juice is generally no more than 1000, while the molecular weight of enzymes is generally greater than 3 ten thousand, with the smallest being about 3.2 ten thousand SOD. Therefore, the ultrafiltration membrane with the cut-off molecular weight of 1000-30000 can realize the cut-off of SOD, and simultaneously ensure the permeation of the saccharides and minerals with small molecular weight.

In a preferred embodiment, the ultrafiltration membrane is an ultrafiltration membrane with a molecular weight cut-off of 20000-. This example further defines an ultrafiltration membrane, since it is more economical and practical to select an ultrafiltration membrane having a molecular weight cut-off in the range of 20000-30000, from the viewpoints of membrane cost and operation effect.

In order to more clearly and specifically describe the production process of the jam provided by the embodiment of the invention, the following description is provided with reference to specific embodiments.