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Method for preparing clear lotus root juice through composite enzymatic hydrolysis process

A technology of compound enzymatic hydrolysis and process method, which is applied in the field of preparing clarified lotus root juice by compound enzymatic hydrolysis method, can solve the problems of less intensively processed products and low additional output value, etc., and achieves the effects of clear color, reliable method and reduced addition amount.

Inactive Publication Date: 2014-02-26
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In traditional Chinese eating habits, lotus root is generally eaten fresh, or simple home cooking, with fewer intensively processed products and low added value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] Now take the laboratory implementation as an example, and the non-limiting examples are described as follows:

[0024] Wash fresh lotus root raw materials, peel and cut into pieces (thickness 0.5-1.0cm). Take 900g of pretreated raw materials and add them into the solution with color-protecting agent (0.08% citric acid + 0.02% sodium erythorbate) according to the ratio of material to liquid 1:4-9, scald in boiling water for 100-160s, and then cool down rapidly , beaten, and gelatinized in a 62-71°C water bath for 15-20min. According to the enzymolysis conditions, add 12.6585g of sodium citrate to adjust the pH of the solution, set it in a 30-55°C water bath as the enzymolysis reaction temperature, then add 30-70U / g of α-amylase, keep the temperature at 30-55°C, and enzymolysis time 70-110min; on this basis, add 20-50 U / g combined enzyme (composed of protease, cellulase, xylanase, pectinase, β-glucanase in a mass ratio of 5:3:2 : 2:1 ratio), keep the temperature at 45-7...

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PUM

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Abstract

The invention discloses a method for preparing clear lotus root juice through a composite enzymatic hydrolysis process. The method takes fresh lotus roots as raw materials and comprises the following steps: preprocessing the raw materials, blanching, pulping, performing paste-forming, performing composite enzymatic hydrolysis, coarsely filtering, performing centrifugal separation, blending, and sterilizing. The finally obtained clear lotus root juice is fresh in taste and moderate in sweetness, does not have the astringent taste, has light milk aroma, and is excellent in mouth feel after refrigeration and relatively good in storage stability; the method is simple and reliable, is good in stability, and is of far-reaching significance in development of the fruit and vegetable juice beverage industry and deep development and utilization of resources.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable processing and biotechnology, and in particular relates to a process for preparing clarified lotus root juice by using a compound enzyme enzymolysis method. Background technique [0002] lotus root ( Nuhmbo nucifera Gaertn ), is a perennial aquatic plant, also known as lotus, lotus root, water bloom, Shuizhi, Shuiyun, Shuidan, etc. It belongs to the water lily family and was originally planted in the southern part of the Asian continent. In China, lotus root has a long history of cultivation, about 3,000 years ago, with a large cultivation area and output, and is an important aquatic vegetable. In recent years, the lotus root planting industry has developed rapidly and has become an important means to adjust the rural industrial structure and increase the economic income of farmers in some areas. Lotus root is rich in nutrients, rich in protein, amino acid, dietary fiber, carbohydrates, V C ,...

Claims

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Application Information

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IPC IPC(8): A23L2/84A23L2/38
CPCA23L2/02A23L2/52A23L2/84A23V2002/00A23V2200/30A23V2200/08
Inventor 丁之恩孙雨薇张继刚任琪徐浩陆小雨丁昱金惠敏
Owner ANHUI AGRICULTURAL UNIVERSITY
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