阅读说明：本技术 一种树莓汁降酸的方法 (A kind of method of raspberry juice deacidification ) 是由 周峰 籍保平 葛章春 赵亮 张南海 刘芮瑜 于 2019-09-27 设计创作，主要内容包括：一种树莓汁降酸的方法,属于果汁品质改善领域。本发明采用离子交换树脂法降低树莓汁酸度,首先对树脂进行预处理,使树脂上活性基团暴露出来；其次以酸度、花色苷保留率为指标,将树莓汁以一定流速自上而下通过树脂柱动态降酸；最后对树脂进行再生。本发明最终降酸程度可以达到56％,花色苷保留率为90％以上,实现良好的降酸效果,同时最大限度地保留树莓汁原有营养及功能成分。(A kind of method of raspberry juice deacidification, belongs to fruit juice quality improving field.The present invention reduces raspberry juice acidity using ion-exchange-resin process, pre-processes first to resin, active group on resin is exposed；Secondly using acidity, anthocyanin retention rate as index, raspberry juice is passed through into resin column dynamic deacidification with certain flow rate；Finally resin is regenerated.The final deacidification degree of the present invention can achieve 56%, and anthocyanin retention rate is 90% or more, realize good deacidification effect, while retain the original nutrition of raspberry juice and functional component to the maximum extent.)

1. a kind of method of raspberry juice deacidification, it is characterised in that using anthocyanin retention rate, acidity as index, using amberlite Rouge method reduces raspberry juice acidity, comprising the following steps:

(1) raspberry juice pre-treatment: being added 100% fruit juice that raspberry juice concentrate is restored to 10 ° of Brix of Brix degree or so by pure water, Ultrafiltration is carried out after centrifugation；

(2) resin pre-processes: resin fills column using distilled water immersion afterwards for 24 hours, with the 4%NaOH solution of about 2~4BV in resin column Then distilled water flushing is used in middle washing, until water outlet pH is until neutral；Then the 4%HCl solution of about 2~4BV, In are used It is washed in resin column, distilled water flushing is then used, until being washed till neutrality；Finally use 4%NaOH solution by ion exchange Ion exchange resin conversion, then neutrality is washed to distillation；

(3) resin dynamic deacidification: raspberry of the raspberry juice with certain flow rate by the exchange column equipped with resin, until flowing out resin column Stop charging when juice acidity no longer changes；

(4) resin regeneration: with distilled water flushing to efflux being clear state by the resin after using, then logical with 2BV/h flow velocity The 4%NaOH solution for entering 2~4BV washes about 2~6h, then passes to 2BV distillation and is washed to pH as neutrality.

2. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: the raspberry juice is blueberry juice or the red certain kind of berries Juice.

3. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: the resin be LXZ67 or AmberliteIRA67。

4. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: first 4500 × g is centrifuged 10min to raspberry juice, It is again that ten thousand kD polysulfone ultrafiltration membrane of 3-5 carries out ultrafiltration with molecular weight.

5. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: the deacidification flow velocity is 5~35BV/h.

6. the method for raspberry juice deacidification as described in claim 1, it is characterised in that: final deacidification degree is spent 56% or more Color glycosides retention rate is 90% or more.

Technical field

The present invention relates to food and drink processing technique fields, and in particular to a kind of side that can be effectively reduced raspberry juice acidity Method.

Background technique

Raspberry belongs to rose family rubus, is perennial deciduous shrub.It can according to fruit color and growth characteristics It is classified as 4 seed types, i.e. raspberry, black raspberry, yellow raspberry and the tupelo gum certain kind of berries.Raspberry is with rich flavor, is emerging in recent years both at home and abroad The third generation fruit risen, great exploitation potential.Raspberry originates in the U.S., has one-hundred-year history as cultivation of fruit tree, main to be distributed In north temperate zone.Because of its very high nutritive value and economic value, some areas such as domestic Henan, Liaoning, Gansu have started big face Product plantation.The nutriments such as raspberry organic acid rich in, vitamin, minerals and functional components abundant such as flower Color glycosides, flavones, ellagic acid, superoxide dismutase, salicylic acid etc. have many health efficacies to human body, as eyes light injury is protected Shield, protecting alcoholic hepatic injury, delaying cell aging, reducing blood lipid, antitumor, anti-inflammatory, anti-oxidant etc..Raspberry removes and can directly eat raw Outside, also processable that various food, such as fruit wine, fruit juice, dried fruit, jam is made.

Raspberry acidity is higher, and for fresh fruit total acid content up to 2%, main organic acid is citric acid, malic acid, and pol compared with Low, total sugar content is less than 9%.Since raspberry sugar-acid ratio is too low, mouthfeel peracid is not easy to be esthetically acceptable to the consumers, constrains product Exploitation.Currently, the fruit juice excessively high to acidity such as white granulated sugar, fructose syrup, which can be often added, in most of research carries out sugar-acid ratio adjustment, But this does not meet the demand of current consumer's low suger diet.Therefore, it is necessary to take certain method to reduce organic acid in raspberry juice Content, while keeping original nutrition and functional component.

There are mainly three types of the acid reduction methods for being used for fruit wine and fruit juice both at home and abroad at present: chemical method, biological method and physics Method.Chemical acid lowering method is simple to operation, deacidification significant effect, but chemically react to a certain extent can mouthfeel to fruit juice and Color has adverse effect on, while the addition of chemical acid lowering agent is not allowed in some countries, and consumer more likes Joyous product natural, without chemical addition agent, so chemical deacidification has been rarely employed in actual production.Bio-deacidification method is benefit Organic acid is decomposed with the physiological activity of microorganism, operating process is not easy to control, and deacidification effect is not significant.Physical method is main It is to remove part organic acid by means such as ion-exchange-resin process, electroosmose process.Electroosmose process depickling is to fruit juice qualitative effects The problems such as smaller, deacidification effect is good, but cost of equipment is expensive and there are fouling membranes.Therefore, the present invention selects amberlite Rouge LXZ 67 or Amberlite IRA67 handle raspberry juice, utilize the OH on resin^-With the acid ion in raspberry juice It swaps and realizes deacidification, this method deacidification significant effect can retain raspberry juice anthocyanin to greatest extent, and not influence raspberry Juice flavor.

Summary of the invention

It is an object of the present invention to provide a kind of methods of raspberry juice deacidification, using raspberry juice as research object, in conjunction with acidity, pattern The indexs such as glycosides retention rate carry out deacidification using ion exchange resin LXZ 67 or Amberlite IRA67, to obtain good Deacidification effect, to promote the quality of raspberry juice.

A kind of method of raspberry juice deacidification, comprising the following steps:

Raspberry juice pre-treatment: pure water is added by raspberry juice concentrate and is restored to 100% fruit juice (10 ° of left sides Brix of Brix degree It is right), ultrafiltration is carried out after centrifugation.

Resin pretreatment: resin fills column using distilled water immersion afterwards for 24 hours, with the 4%NaOH solution of about 2~4BV in resin It is washed in column, then uses distilled water flushing, until water outlet pH is until neutral.Then the 4%HCl solution of about 2~4BV is used, It is washed in resin column, distilled water flushing is then used, until being washed till neutrality.4%NaOH solution is finally reused by resin Transition, is washed to neutrality with distillation.

Resin dynamic deacidification: raspberry juice with 5~35BV/h flow velocity by be equipped with resin exchange column, until flow out resin column Raspberry juice acidity stop charging when no longer changing.

Resin regeneration: with distilled water flushing to efflux being clear state by the resin after using, then logical with 2BV/h flow velocity The 4%NaOH solution for entering 2~4BV washes about 2~6h, then passes to 2BV distillation and is washed to pH as neutrality.

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

The present invention carries out deacidification to raspberry juice using ion exchange resin LXZ 67 or Amberlite IRA67, can will set 55% or more the acidity reduction of certain kind of berries juice, deacidification significant effect, while anthocyanin retention rate is 90% or more, is left tree to greatest extent The original nutrition of certain kind of berries juice and functional component.

Specific embodiment