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Preparation method of clear fresh nectarine juice beverage

A production method, peach technology, applied in the field of food processing, can solve the problems of high price of pectinase, affecting the production cost of fruit juice, pectinase application field, etc., to achieve the goal of retaining nutrients, increasing economic added value, and reducing usage Effect

Inactive Publication Date: 2013-12-11
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the price of pectinase is high, which affects the production cost of fruit juice and the application field of pectinase

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing a clarified peach fresh juice beverage, the preparation steps are as follows:

[0028] Select peaches that are not rotten, wash, peel, remove cores, and cut into pieces; squeeze and filter: use a beater to make peach juice, filter through 4 layers of ordinary gauze; add pectinase at a rate of 0.01%, press 4 Add pectinase accelerator at a ratio of %, enzymatically hydrolyze at pH 3.6 and 40°C for 5 hours, then heat to 95°C to inactivate the enzyme, and filter again to obtain fresh peach juice;

[0029] Wherein, the preparation method of pectinase accelerator is:

[0030] (1) Dissolve 0.1 mmol of genistein in 10 mL of ethanol, and 1.5 mL of 80% hydrazine hydrate in a round-bottomed flask with a reflux device, heat in an oil bath, reflux at 85°C for 2 h, and cool to room temperature;

[0031] (2) Cool the product, add hydrochloric acid to adjust the pH of the solution to 4, and precipitate;

[0032] (3) Recrystallize with a mixed solvent composed ...

Embodiment 2

[0035] A preparation method of clarified peach fresh juice beverage, the preparation steps are as follows:

[0036] Select unrotten peaches, wash, peel, remove pits, and cut into pieces; use a beater to make grape pulp, and filter through a 100-mesh screen; add pectinase at a rate of 0.04%, and add fruit juice at a rate of 2%. Glue enzyme accelerator, enzymolysis at pH 3.2 and 30°C for 7 hours, then heating to 100°C to inactivate the enzyme, and filtering again to obtain fresh peach juice;

[0037] Wherein, the preparation method of pectinase accelerator is:

[0038] (1) Dissolve 0.1 mmol of genistein in 10 mL of ethanol, and 1.5 mL of 80% hydrazine hydrate in a round-bottomed flask with a reflux device, heat in an oil bath, reflux at 85°C for 2 h, and cool to room temperature;

[0039] (2) Cool the product, add hydrochloric acid to adjust the pH of the solution to 5, and precipitate;

[0040] (3) Recrystallize with a mixed solvent composed of water and ethanol at a volume ...

Embodiment 3

[0043] A preparation method of clarified peach fresh juice beverage, the preparation steps are as follows:

[0044] Select peaches that are not rotten, wash, peel, core, and cut into pieces; use a beater to make grape pulp, and filter through a 100-mesh screen; add pectinase at a rate of 0.03%, and add fruit juice at a rate of 3%. Glue enzyme accelerator, enzymolysis at pH=3.4, 35°C for 6 hours, then heating to 97°C to inactivate the enzyme, and filtering again to obtain fresh peach juice;

[0045] Wherein, the preparation method of pectinase accelerator is:

[0046] (1) Dissolve 0.1 mmol of genistein in 10 mL of ethanol, and 1.5 mL of 80% hydrazine hydrate in a round-bottomed flask with a reflux device, heat in an oil bath, reflux at 85°C for 2 h, and cool to room temperature;

[0047] (2) Cool the product, add hydrochloric acid to adjust the pH of the solution to 4.5, and precipitate;

[0048] (3) Recrystallize with a mixed solvent composed of water and ethanol at a volum...

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Abstract

The invention belongs to the field of food processing, and particularly relates to a preparation method of a clear fresh nectarine juice beverage. The method comprises the following steps: washing and peeling good nectarine, removing the kernel of the good nectarine, and slicing the good nectarine; preparing nectarine juice from the nectarine, and filtering; adding pectinase and a pectinase accelerant for enzymolysis; and performing enzyme deactivation, and filtering to obtain fresh nectarine juice, wherein the pectinase accelerant is (2,4,6-trihydroxyphenyl)-4-(4-hydroxyphenyl)pyrazole, and a preparation method of the pectinase accelerant comprises the following steps: dissolving genistein in ethanol, and performing oil bath heating with hydrazine hydrate; after a reflux reaction, cooling to room temperature; cooling the product, and adjusting the pH value to generate precipitates; and recrystallizing the precipitates, and drying to obtain the product. By adopting the method provided by the invention, the nutritional ingredients and unique taste of the nectarine are maintained, the clarifying effect is improved, the consumption of pectinase is reduced, production processes are reduced, the production cost is lowered, the product quality is improved, and the shelf life of the product is prolonged.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a preparation method of a clarified peach fresh juice beverage. Background technique [0002] Peach is rich in nutrition. The sugar content is as high as 13-18%, up to 20%. Fruit juice contains glucose, fructose, protein, vitamins, carotene, calcium, phosphorus, iron and other ingredients. Peach fresh juice is a very popular health drink at home and abroad in recent years. It is delicious and nutritious. With the increasing living standards of the people in our country, the demand for fruit juice and fruit juice drinks will further increase, so the market potential of peach fresh juice is huge. [0003] However, during the production and storage of fresh peach juice, excessive acidity and turbid precipitation often occur, which seriously affect its sensory quality and stability. In the production of clarified peach juice, through clarification and filtration, not onl...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/70
Inventor 周泉城朱海亮辛显祥耿杰宗帅张程程
Owner SHANDONG UNIV OF TECH
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