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Method for clarifying lily juice by enzymolysis

A technology of lily and juice, which is applied in the field of enzymatic hydrolysis and clarification of lily juice, which can solve the problems of loss of functional factors and loss of nutrient components, etc.

Inactive Publication Date: 2010-03-10
山西师范大学
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Lily can be used as a raw material to make a variety of foods. For example, when lily juice is produced, it is difficult to make lily juice of high quality with traditional extraction, clarification and other production processes, and a large amount of nutrients are lost. [4，5] , and lost a large number of functional factors

Method used

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  • Method for clarifying lily juice by enzymolysis
  • Method for clarifying lily juice by enzymolysis
  • Method for clarifying lily juice by enzymolysis

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0073] Embodiment 1, a kind of lily juice enzymolysis clarification method comprises the following steps,

[0074] 1) Check and select fresh lily balls that are free of impurities, mildew, and insect eyes, and separate the lily balls to remove impurities.

[0075] 2) Hot blanching and color protection Take water 15 times the weight of lily balls, add color protection agent, heat to 100°C, pour in lily ball petals, and blanch for 2.5 minutes. Lily color protection conditions are: sodium chloride 0.1g / kg, citric acid 0.1g / kg, sodium erythorbate 0.2g / kg.

[0076] 3) After crushing and cooling, pour the color protection liquid and lily petals into the crusher for crushing.

[0077] 4) Gelatinization Put the beaten lily juice into a water bath at 60° C. for heating and gelatinization for 20 minutes. Stir continuously during gelatinization to make it completely gelatinized.

[0078] 5) Enzyme treatment Add 0.3% (lily weight) a-amylase to the gelatinized liquid, treat it at 70°C fo...

Embodiment 2

[0081] Embodiment 2, a method for enzymatic clarification of lily juice, comprising the following steps,

[0082] 1) Check and select fresh lily balls that are free of impurities, mildew, and insect eyes, and separate the lily balls to remove impurities.

[0083] 2) Hot blanching and color protection Take treated water 25 times the weight of lily balls, add color protection agent, heat to 100°C, pour in lily ball petals, and blanch for 1.5 minutes. Lily color protection conditions are: sodium chloride 0.1g / kg, citric acid 0.1g / kg, sodium erythorbate 0.2g / kg.

[0084] 3) After crushing and cooling, pour the color protection liquid and lily petals into the crusher for crushing.

[0085] 4) Gelatinization Put the beaten lily juice into a water bath at 85° C. for heating and gelatinization for 20 minutes. Stir continuously during gelatinization to make it completely gelatinized.

[0086] 5) Enzyme treatment Add 0.4% (lily weight) a-amylase to the gelatinized liquid, treat it at ...

Embodiment 3

[0089] Embodiment 3, a method for enzymolysis and clarification of lily juice, comprising the following steps,

[0090] 1) Check and select fresh lily balls that are free of impurities, mildew, and insect eyes, and separate the lily balls to remove impurities.

[0091] 2) Hot blanching and color protection Take treated water 20 times the weight of lily balls, add color protection agent, heat to 100°C, pour in lily ball petals, and blanch for 2 minutes. Lily color protection conditions are: sodium chloride 0.1g / kg, citric acid 0.1g / kg, sodium erythorbate 0.2g / kg.

[0092] 3) After crushing and cooling, pour the color protection liquid and lily petals into the crusher for crushing.

[0093] 4) Gelatinization Put the beaten lily juice into a water bath at 85° C. for heating and gelatinization for 20 minutes. Stir continuously during gelatinization to make it completely gelatinized.

[0094] 5) Enzyme treatment Add 0.2% (lily weight) a-amylase to the gelatinized liquid, treat it...

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Abstract

The invention relates to a method for procesing lily, in particular to a method for clarifying lily juice by enzymolysis, solving the technical problem of clarifying lily juice. The method comprises the following steps: taking water that is 15-25 times of lily by weight, adding a color fixative, heating to 100 DEG C, pouring lily bulb petals, blanching for 1.5-2.5min, wherein dosage of the lily color fixative is 0.1g / kg of sodium chloride, 0.1g / kg of citric acid and 0.2g / kg of sodium erythorbate; cooling, smashing, and pulping; heating and gelatinizing the pulped lily juice for 20min; adding 0.2-0.4% of alpha-amylase in the gelatinized liquid, treating the gelatinized liquid for 90min at 70 DEG C, cooling, taking the supernatant and treating the supernatant by 0.2-0.4% of nematolyt for 60min at 65 DEG C, taking the supernatant, and finally inactivating the enzyme and sterilizing. The method minimizes the loss of the functional factors maximally, improves the utilization rate of raw materials, and aims to provide a certain theoretical basis for further development of the lily beverages.

Description

technical field [0001] The invention relates to a lily processing method, in particular to a method for enzymolysis and clarification of lily juice. Background technique [0002] Lily (Lilium spp.) is the general term for all species of Liliaceae (Liliaccae). Its Latin scientific name Lild [1] . my country is the hometown of lily plants, and the cultivation history of ornamental, edible or medicinal lily is very long. Lily has flat or nearly round bulbs underground, with white flesh and high nutritional and medicinal value. Lily contains protein, several alkaloids, a large amount of starch, calcium, phosphorus, various carotene, vitamin B 1 , B 2 and C and other functional factors. According to analysis, lily contains protein 40g / kg, fat 1g / kg, sugar 290g / kg, calcium 9g / kg, iron 9mg / kg, vitamin C 212g / kg, vitamin B 1 4.4mg / kg, also contains carotene and a variety of alkaloids. The medical community believes that lily is sweet in nature, slightly bitter, slightly cold,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/84A23L2/02
Inventor 王向东张少颖于有伟
Owner 山西师范大学
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