阅读说明：本技术 一种刺梨汁的脱涩方法 (Astringency removal method for roxburgh rose juice ) 是由 徐文流 翁少全 郑荣波 李词周 谢保光 贝琦 韦史利 于 2020-12-17 设计创作，主要内容包括：本发明提供一种刺梨汁的脱涩方法,所述方法的脱涩剂为酪蛋白酸钠、乳清分离蛋白、和大豆分离蛋白中的至少一种,包括以下步骤(1)将刺梨汁和脱涩液混合搅拌,所述脱涩液包括脱涩剂和水；所述脱涩剂和刺梨汁的重量百分比为0.8～2.6％；(2)将步骤(1)得到的混合物进行过滤。本发明的刺梨汁的脱涩方法首次采用酪蛋白酸钠、乳清分离蛋白、和大豆分离蛋白中的至少一种作为脱涩剂,显著减少的脱涩时间,步骤少、工艺设备简单,而且刺梨汁的脱涩效果好,维生素C保留率高,感官评价效果优良。(The invention provides a method for removing astringency of roxburgh rose juice, wherein the astringency removing agent of the method is at least one of sodium caseinate, whey protein isolate and soy protein isolate, and the method comprises the following steps of (1) mixing and stirring the roxburgh rose juice and an astringency removing liquid, wherein the astringency removing liquid comprises the astringency removing agent and water; the weight percentage of the deastringent and the roxburgh rose juice is 0.8-2.6%; (2) filtering the mixture obtained in the step (1). The astringency removal method of the roxburgh rose juice adopts at least one of sodium caseinate, whey protein isolate and soybean protein isolate as the astringency removal agent for the first time, so that the astringency removal time is remarkably shortened, the steps are few, the process equipment is simple, the astringency removal effect of the roxburgh rose juice is good, the vitamin C retention rate is high, and the sensory evaluation effect is excellent.)

1. The method for removing the astringency of the roxburgh rose juice is characterized in that the astringency removing agent of the method is at least one of sodium caseinate, whey protein isolate and soybean protein isolate.

2. The method for removing astringency of roxburgh rose juice according to claim 1, wherein the method comprises removing astringency agent selected from the group consisting of sodium caseinate, whey protein isolate, and soy protein isolate.

3. A method of astringency removal from roxburgh rose juice according to claim 1, characterized in that it comprises the following steps:

(1) mixing and stirring the roxburgh rose juice and deastringent liquid, wherein the deastringent liquid comprises a deastringent and water; the weight percentage of the deastringent and the roxburgh rose juice is 0.8-2.6%;

(2) filtering the mixture obtained in the step (1).

4. The method of claim 3, wherein the deastringent comprises sodium caseinate and whey protein isolate, or the deastringent comprises sodium caseinate and soy protein isolate.

5. The method for removing the astringent taste of the roxburgh rose juice according to claim 4, wherein the weight ratio of sodium caseinate to whey protein isolate in the astringent taste removing agent is 1 (0.5-1.0); the weight ratio of the sodium caseinate to the isolated soy protein in the deastringent is 1 (0.5-1.0).

6. The method for removing the astringent taste of the roxburgh rose juice according to claim 3, wherein the mass concentration of the astringent removing agent in the astringent taste removing liquid is as follows: 3 to 10 percent.

7. The method for removing the astringent taste of the roxburgh rose juice according to claim 3, wherein in the step (1), the mixing and stirring temperature is 25-50 ℃, and the mixing and stirring time is 20-50 min.

8. The method for removing the astringent taste of the roxburgh rose juice according to claim 3, wherein the method for preparing the astringent taste removing liquid comprises the following steps; adding the deastringent into hot water at 65-95 ℃ according to the mass concentration while stirring until the deastringent is completely dissolved to form uniformly dispersed deastringent liquid.

9. The astringency removal method for the roxburgh rose juice according to claim 3, wherein in the step (2), the filtration sequentially comprises primary filtration and secondary filtration, the primary filtration adopts a filter bag with 60-200 meshes for rough filtration, and the secondary filtration adopts a filter bag with 0.5-2.6 μm for fine filtration.

Technical Field

The invention relates to the technical field of food processing, in particular to a rapid astringency removal method for roxburgh rose juice.

Background

Rosa roxburghii Tratt belonging to Rosaceae (Rosaceae) Rosa genus (Rosa) fruit of Hamamelis virginiana. The Rosa roxburghii fruit is rich in nutrition, contains main nutritional ingredients such as saccharides, proteins, vitamins, trace elements and various amino acids necessary for human body, and also contains abundant organic acids and bioactive substances such as ascorbic acid, flavone, polysaccharide, superoxide dismutase, triterpenes and the like. The roxburgh rose juice contains a large amount of polyphenols such as tannin, so that the roxburgh rose juice has bitter and astringent taste, and the quality, the taste and the application development of the roxburgh rose juice are greatly limited.

The common methods for removing bitter taste of fruit juice include embedding method, adding bitter inhibitor and biological method. At present, the methods for removing the astringency of the roxburgh rose juice mainly comprise a gelatin sedimentation method, a chitosan method, a tannase method, a beta-cyclodextrin embedding method and the like, but the gelatin sedimentation method has long treatment time, and gelatin is easy to adhere to equipment and is not easy to remove; in the chitosan method, the chitosan is heavy in astringent taste and is not easy to be removed cleanly in the steps of centrifugal filtration and the like; the tannin enzyme method usually needs to adjust and adjust back the pH value, so that the attribute and the nutrient content of the roxburgh rose product are damaged; the beta-cyclodextrin method is usually added into the final product for embedding, and the effect is not obvious.

Disclosure of Invention

The invention aims to overcome the defects in the prior art and provide a rapid astringency removal method for roxburgh rose juice.

In order to achieve the purpose, the invention adopts the technical scheme that: a method for removing astringency of Sucus Rosae Normalis comprises removing astringency agent from Sucus Rosae Normalis, wherein the astringency agent is at least one of sodium caseinate, whey protein isolate, and soybean protein isolate.

The astringency removal method for the roxburgh rose juice adopts at least one of sodium caseinate, whey protein isolate and soybean protein isolate as the astringency removal agent for the first time, so that the astringency removal time is remarkably shortened, the steps are few, the process equipment is simple, the astringency removal effect of the roxburgh rose juice is good, the vitamin C retention rate is high, and the sensory evaluation effect is excellent.

Preferably, the method comprises removing astringency from the aqueous solution of sodium caseinate, whey protein isolate, and soy protein isolate.

Preferably, the method comprises the steps of: (1) mixing and stirring the roxburgh rose juice and deastringent liquid, wherein the deastringent liquid comprises a deastringent and water; the weight percentage of the deastringent and the roxburgh rose juice is 0.8-2.6%; (2) filtering the mixture obtained in the step (1).

The astringency removal method of the roxburgh rose juice takes at least one of sodium caseinate, whey protein isolate and soybean protein isolate as an astringency removal agent, and when the weight percentage of the astringency removal agent to the roxburgh rose juice is 0.8-2.6%, an excellent astringency removal effect can be achieved.

Preferably, the deastringent comprises sodium caseinate and whey protein isolate, or the deastringent comprises sodium caseinate and soy protein isolate.

The inventor finds that sodium caseinate and whey protein isolate are matched to serve as the deastringent, and compared with a single deastringent, the deastringent has the advantages of being good in deastringent effect, high in vitamin C retention rate and good in sensory evaluation effect.

Preferably, the weight ratio of the sodium caseinate to the whey protein isolate in the deastringent is 1 (0.5-1.0); the weight ratio of the sodium caseinate to the whey protein isolate in the deastringent is 1 (0.5-1.0).

The inventor finds that the deastringent agent has better deastringency effect, high vitamin C retention rate and better sensory evaluation effect when the weight ratio of the sodium caseinate to the whey protein isolate (or the soybean protein isolate) in the deastringent agent is 1 (0.5-1.0).

Preferably, the mass concentration of the deastringent in the deastringent liquid is as follows: 3 to 10 percent

Preferably, in the step (1), the mixing and stirring temperature is 25-50 ℃, and the mixing and stirring time is 20-50 min.

Preferably, the preparation method of the deastringent liquid comprises the following steps; adding the deastringent into hot water at 65-95 ℃ according to the mass concentration while stirring until the deastringent is completely dissolved to form uniformly dispersed deastringent liquid.

Preferably, in the step (2), the filtering sequentially comprises primary filtering and secondary filtering, wherein the primary filtering adopts a filter bag with 60-200 meshes for rough filtering, and the secondary filtering adopts a filter bag with 0.5-2.6 μm for fine filtering.

The invention has the beneficial effects that: the invention provides a method for removing astringency of roxburgh rose juice, which adopts at least one of sodium caseinate, whey protein isolate and soybean protein isolate as an astringent removing agent for the first time, thereby obviously reducing the astringent removing time, having fewer steps, simple process equipment, good astringent removing effect of the roxburgh rose juice, high retention rate of vitamin C and excellent sensory evaluation effect.

Detailed Description

To better illustrate the objects, aspects and advantages of the present invention, the present invention will be further described with reference to specific examples.

Example 1

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing whey protein isolate 1.0% of the original juice weight of fructus Rosae Normalis as deastringent, adding hot water at 85 deg.C 10 times of the deastringent, stirring while adding whey protein isolate, dissolving completely to form uniformly dispersed deastringent solution;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min; (3) after the reaction is finished, stopping stirring, sequentially carrying out 100-mesh filtration on the reaction solution and a filter bag with the diameter of 1 mu m, and obtaining the clear solution of the acerbity-removed roxburgh rose liquid.

Example 2

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing large whey protein isolate 1.5% of the original juice weight of fructus Rosae Normalis as deastringent, adding hot water at 85 deg.C 15 times of the deastringent, stirring while adding whey protein isolate, dissolving completely to form uniformly dispersed deastringent solution;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially carrying out 200 meshes on the reaction liquid and filtering with a filter bag with the diameter of 1 mu m to obtain a clear liquid, namely the deastringent roxburgh rose juice.

Example 3

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing 2.5 times of whey protein isolate 2.5% of the weight of the roxburgh rose concentrated juice as a deastringent, preparing hot water at 85 ℃ which is 10 times of the weight of the deastringent, adding the whey protein isolate while stirring until the whey protein isolate is completely dissolved, and forming uniformly dispersed deastringent liquid;

(2) pouring the concentrated juice of fructus Rosae Normalis into a reaction tank, stirring at 80r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially carrying out 200 meshes on the reaction solution and filtering with a filter bag with the diameter of 1 mu m to obtain a clear solution which is the de-astringency roxburgh rose concentrated solution.

Example 4

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing soybean protein isolate 1.0% of the original juice weight of fructus Rosae Normalis as deastringent, adding hot water at 85 deg.C 10 times the weight of the deastringent, stirring while adding soybean protein isolate until completely dissolving to form uniformly dispersed deastringent solution;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 30r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially carrying out 100-mesh filtration on the reaction solution and a filter bag with the diameter of 1 mu m, and obtaining the clear solution of the acerbity-removed roxburgh rose liquid.

Example 5

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing soybean protein isolate 1.5% of the original juice weight of fructus Rosae Normalis as deastringent, adding hot water at 85 deg.C 15 times the weight of the deastringent, stirring while adding soybean protein isolate until completely dissolving to form uniformly dispersed deastringent solution;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 80r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially carrying out 200 meshes on the reaction liquid and filtering with a filter bag with the diameter of 1 mu m to obtain a clear liquid, namely the deastringent roxburgh rose juice.

Example 6

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing 2.5 times of soybean protein isolate of 2.5% of the weight of the roxburgh rose concentrated juice as an astringent removing agent, preparing hot water of 85 ℃ of 10 times of the weight of the astringent removing agent, adding the soybean protein isolate while stirring until the soybean protein isolate is completely dissolved to form uniformly dispersed astringent removing liquid;

(2) pouring the concentrated juice of fructus Rosae Normalis into a reaction tank, stirring at 80r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially carrying out 200 meshes on the reaction solution and filtering with a filter bag with the diameter of 1 mu m to obtain a clear solution which is the de-astringency roxburgh rose concentrated solution.

Example 7

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing sodium caseinate 1.0% of the weight of the raw juice of fructus Rosae Normalis as deastringent, adding 10 times of hot water at 85 deg.C, stirring while adding sodium caseinate until completely dissolved to form uniformly dispersed deastringent solution;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially carrying out 100-mesh filtration on the reaction solution and a filter bag with the diameter of 1 mu m, and obtaining the clear solution of the acerbity-removed roxburgh rose liquid.

Example 8

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing sodium caseinate 1.5% of the weight of the raw juice of Rosa roxburghii Tratt as a deastringent, preparing hot water at 85 ℃ 15 times of the weight of the deastringent, adding sodium caseinate while stirring until the sodium caseinate is completely dissolved to form uniformly dispersed deastringent liquid;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially passing the reaction solution through a 200-mesh filter bag and filtering the reaction solution through a 1-micron filter bag, and obtaining the clear solution of the acerbity-removed roxburgh rose juice.

Example 9

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing 2.5 times of sodium caseinate 2.5% of the concentrated juice of fructus Rosae Normalis as deastringent, adding 10 times of hot water of 85 deg.C, stirring while adding sodium caseinate until completely dissolved to form uniformly dispersed deastringent solution;

(2) pouring the concentrated juice of fructus Rosae Normalis into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially carrying out 100-mesh filtration and 1-micron filter bag filtration on the reaction solution, and obtaining the clear solution which is the deastringent roxburgh rose concentrated solution.

Example 10

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing a mixture (the mixing weight ratio is 1:1:1) of sodium caseinate, whey protein and soybean protein isolate which are 1.5% of the weight of the original juice of the roxburgh rose as an astringency removal agent, preparing hot water at 85 ℃ which is 15 times of the weight of the astringency removal agent, and adding the mixture of the astringency removal agent while stirring until the mixture is completely dissolved to form uniformly dispersed astringency removal liquid;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially passing the reaction solution through a 200-mesh filter bag and filtering the reaction solution through a 1-micron filter bag, and obtaining the clear solution of the acerbity-removed roxburgh rose juice.

Example 11

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing sodium caseinate and soybean protein isolate which are 1.5% of the weight of the raw juice of the roxburgh rose to be used as deastringent (the weight ratio of the sodium caseinate to the soybean protein isolate is 1:1), preparing hot water with the weight 15 times that of the deastringent and the temperature of 85 ℃, adding the mixture of the deastringent while stirring until the mixture is completely dissolved to form uniformly dispersed deastringent liquid;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially passing the reaction solution through a 200-mesh filter bag and filtering the reaction solution through a 1-micron filter bag, and obtaining the clear solution of the acerbity-removed roxburgh rose juice.

Example 12

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing sodium caseinate and soybean protein isolate which are 2.5 times of the weight of the roxburgh rose concentrated juice and are 2.5% of the weight of the roxburgh rose concentrated juice as deastringents (the weight ratio of the sodium caseinate to the soybean protein isolate is 1:0.5), preparing hot water with the temperature of 85 ℃ which is 15 times of the weight of the deastringents, adding the mixture of the deastringents while stirring until the mixture is completely dissolved to form uniformly dispersed deastringents;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially passing the reaction solution through a 200-mesh filter bag and filtering the reaction solution through a 1-micron filter bag, and obtaining the clear solution of the acerbity-removed roxburgh rose juice.

Example 13

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing sodium caseinate and whey protein which are 1.5% of the weight of the raw juice of the roxburgh rose as deastringent (the weight ratio of the sodium caseinate to the isolated soy protein is 1:1), preparing hot water which is 15 times of the weight of the deastringent and is at 85 ℃, adding the mixture of the deastringent while stirring until the mixture is completely dissolved, and forming uniformly dispersed deastringent liquid;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially passing the reaction solution through a 200-mesh filter bag and filtering the reaction solution through a 1-micron filter bag, and obtaining the clear solution of the acerbity-removed roxburgh rose juice.

Example 14

The rapid astringency removal method for the roxburgh rose juice comprises the following steps:

(1) weighing sodium caseinate and whey protein which are 2.5% of the weight of the roxburgh rose concentrated juice and 2.5% of the weight of the roxburgh rose concentrated juice as deastringents (the weight ratio of the sodium caseinate to the isolated soy protein is 1:0.5), preparing hot water which is 15 times of the weight of the deastringents and is at 85 ℃, and adding the deastringent mixture while stirring until the mixture is completely dissolved to form uniformly dispersed deastringent liquid;

(2) pouring the fructus Rosae Normalis juice into a reaction tank, stirring at 50r/min, pouring the deastringent solution at 28 + -2 deg.C, and stirring for 30 min;

(3) after the reaction is finished, stopping stirring, sequentially passing the reaction solution through a 200-mesh filter bag and filtering the reaction solution through a 1-micron filter bag, and obtaining the clear solution of the acerbity-removed roxburgh rose juice.

Performance testing

And (4) determining the bitter value of the roxburgh rose juice sample by adopting a taste evaluation method. The sensory panel consisted of 20 persons. Before evaluation, the evaluation member rinsed his/her mouth with distilled water, then an appropriate amount of the solution to be evaluated was taken in the mouth, the bitter and astringent taste was evaluated with the bottom of the root of the tongue, and then expectorated, and then rinsed his/her mouth with distilled water. Tasting a liquid to be evaluated, tasting a quinine standard liquid with similar concentration to the liquid to be evaluated, and if the two are determined to have similar bitter and astringent tastes, the bitter and astringent value of the liquid to be evaluated is equal to the bitter and astringent value of the quinine standard liquid. If the two solutions are not close to each other in bitter and astringent taste, other standard solutions are required to be tasted continuously until the quinine standard solution close to the bitter and astringent taste of the solution to be evaluated is tasted, and the bitter value of the quinine standard solution is evaluated. The bitterness value of the liquid to be evaluated was the average of the values of the scores of 20 persons by the sensory panel. The evaluation criteria of the bitterness value are shown in Table 1, and the evaluation results are shown in Table 2.

TABLE 1 evaluation criteria for bitterness and astringency

Remarking: rated a (a 3 × 10) on quinine basis^-6mol/L) is the lower limit, and the bitter taste is just not generated; 32a is the ceiling; the concentration of the intermediate solution is increased by times, and the bitter value is correspondingly increased by times.

TABLE 2 bitter and astringent values of the Rosa roxburghii Tratt juice

Detection of vitamin C content

The samples were tested by high performance liquid chromatography, the first method of GB 5009.86-2016 determination of ascorbic acid in national food safety Standard. The results are shown in Table 3.

TABLE 3 vitamin C content of individual Rosa roxburghii Tratt juice groups

As can be seen from tables 2 and 3, the rapid astringency removal method for roxburgh rose juice of the embodiment can effectively reduce the astringency values of roxburgh rose raw juice and roxburgh rose concentrated juice, can effectively remove astringency from roxburgh rose juice, improves the flavor and taste of the roxburgh rose juice, does not cause great loss to the content of vitamin C in the roxburgh rose juice, and can better retain the original active ingredients of roxburgh rose.

As can be seen from tables 2 and 3, sodium caseinate was used as a deastringent in combination with whey protein isolate and soy protein isolate, respectively, and compared to a single type of deastringent, the deastringent had a better deastringent effect, a high retention of vitamin C, and a better sensory evaluation effect.

Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.