CN106136134A - A kind of enzymolysis prepares the method for Rhizoma Steudnerae Henryanae natural juice - Google Patents
A kind of enzymolysis prepares the method for Rhizoma Steudnerae Henryanae natural juice Download PDFInfo
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Abstract
The invention discloses a kind of method that enzymolysis prepares Rhizoma Steudnerae Henryanae natural juice, comprise the following steps: steaming and decocting, enzymolysis, filter, allocate, sterilize.The present invention is with fresh Rhizoma Steudnerae Henryanae as raw material, selected, clean, after steaming and decocting, processed by biological enzyme technology, prepare Rhizoma Steudnerae Henryanae oleo stock, aseptic packaging and low-temperature storage techniques is used to solve a non-concentrated Rhizoma Steudnerae Henryanae oleo stock storage difficult problem, Rhizoma Steudnerae Henryanae natural juice uses non-concentrated Rhizoma Steudnerae Henryanae oleo stock to produce, and saves color, smell and taste and the nutrition of Rhizoma Steudnerae Henryanae to greatest extent.The method nutrition of the present invention, safety, health, energy-saving and environmental protection, each active princlple of Rhizoma Steudnerae Henryanae can be fully used, and Rhizoma Steudnerae Henryanae natural juice quality can be to be fully ensured.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of method that enzymolysis prepares Rhizoma Steudnerae Henryanae natural juice.
Background technology
Rhizoma Dioscoreae esculentae has wide adaptability, simple cultivation, less investment, the high many advantages of yield, and Rhizoma Steudnerae Henryanae is more due to rich in tool
There is the anthocyanin of health care, therefore, agriculture industrialization has huge application prospect.
(1) natural pigment is extracted
Due to natural pigment have the incomparable advantage of synthetic dyestuff (be easily absorbed by the human body, no side effects, health care
Deng), its consumption demand increases increasingly, especially bright red, blue and black product natural pigment is demonstrated powerful market
Busy trend.The market space of natural pigment product development is the hugest.Purple potato pigment extraction process is easy, good physical and chemical properties, pigment
Stability is high, adds Rhizoma Steudnerae Henryanae yield height, wide adaptability, and therefore, with Pericarpium Vitis viniferae, Fructus Mori etc. is compared, and extracts the sky in Rhizoma Steudnerae Henryanae tuber
So pigment (red pigment and purpurin) has the advantages such as raw material sources are easy, pigment production is high, extraction cost is low.Therefore, Rhizoma Steudnerae Henryanae
The first big purposes be exactly with its for raw material extract natural pigment.Natural food colour with Rhizoma Steudnerae Henryanae as raw material production, safety, nothing
Poison, free from extraneous odour, bright in luster, and there is certain nutrition and pharmacological action, have at aspects such as food, beverage, cosmetics, medicine
Bigger application potential.
(2) edible Rhizoma Steudnerae Henryanae
Owing to Rhizoma Steudnerae Henryanae has many important physiological hygiene functions and medical value, therefore, potato shape is attractive in appearance, size is equal in production
The Rhizoma Steudnerae Henryanae that even, knot potato is early, nuisanceless, pigment content is high, as characteristic, famous and precious vegetable, is pushed market for farm products to, is strengthened publicity, nothing
Doubt ground to be favored by consumers in general.According to market survey, Rhizoma Steudnerae Henryanae fresh potato supermarket price can reach 5.0～7.0 yuan/public affairs
Jin, higher than Ordinary Sweet Potatoes more than 5 times.Therefore, the second largest important use of Rhizoma Steudnerae Henryanae is the most edible, and building body prevents disease,
Promote urban and rural residents physically and mentally healthy.
(3) with Rhizoma Steudnerae Henryanae for raw material processing functional food
The third-largest important use of Rhizoma Steudnerae Henryanae is that the raw material produced as functional food carries out deep development, such as health beverage
The full powder of material, red wine, health red vinegar, Rhizoma Steudnerae Henryanae, Rhizoma Steudnerae Henryanae fine dried noodles, Rhizoma Steudnerae Henryanae preserved fruit, Rhizoma Steudnerae Henryanae cake etc..By the deep processing to Rhizoma Steudnerae Henryanae, carry
The added value of high Rhizoma Steudnerae Henryanae.
Rhizoma Dioscoreae esculentae is no longer " coarse grain ", " grain of eking out a living ", " combat a natural disaster grain of sending relief to a famine area " in tradition impression, but great health care
Green vegetables.Rhizoma Steudnerae Henryanae, in addition to the physiological hygiene function with Ordinary Sweet Potatoes, also has many important health-cares and is worth.Combine
Closing many-sided research data to show, anthocyanin has antioxidant activity function, can produce harmful substance oxygen oneself in energy purged body
By base；Antimutagenic activity, suppresses tumor promotion；Prevent vasotonia, recover normal arterial pressure；Suppression glucosidase activity, controls
Type Ⅱdiabetes mellitus；Prevent hepatic tissue ischemia, recover liver function normal；Suppress lipoprotein oxidation and prevent platelet aggregation；Reduce
Capillary permeability and fragility；Prevent obesity；Improve vision.Due to diversified health-care effect, Rhizoma Steudnerae Henryanae is Japan, Korea Spro
States etc. are favored by consumer, and consumption at home is the most flourishing.
The most how to develop a kind of industrialized method, farthest retaining Rhizoma Steudnerae Henryanae nutritional labeling just becomes urgently to be resolved hurrily
Problem.
Summary of the invention
It is an object of the present invention to provide a kind of method that enzymolysis prepares Rhizoma Steudnerae Henryanae natural juice.
The technical scheme is that a kind of method that enzymolysis prepares Rhizoma Steudnerae Henryanae natural juice, comprise the following steps:
(1) steaming and decocting: fresh Rhizoma Steudnerae Henryanae is cut to 2 pieces or 4 pieces, at 90 DEG C-110 DEG C steaming and decocting 10min-40min；
(2) enzymolysis: the Rhizoma Steudnerae Henryanae after steaming and decocting is pulled an oar by weight (1-3) (3-1) with water, then uses alphalise starch
Enzyme and saccharifying enzyme carry out enzymolysis, and hydrolysis temperature is 50 DEG C-70 DEG C, enzymolysis time 60min-120min, wherein, and adding of α-amylase
Dosage is the 0.01%-0.09% of Rhizoma Steudnerae Henryanae slurry raw material weight, and saccharifying enzyme addition is the 0.01%-of Rhizoma Steudnerae Henryanae slurry raw material weight
0.05%；
(3) filter: using filter press or centrifuge to filter enzymolysis solution, when using filter press, filter cloth mesh number is
100-160 mesh, when using centrifuge to filter, rotating speed is 3500r/m-750r/m；
(4) allotment: being added water by filtrate, allotment concentration of soluble solids is 8%-15%；
(5) sterilization: sterilize at 100 DEG C-121 DEG C 15nin-45min, is then incubated 3-6 days at 36 DEG C.
Further, in step (1), the method for steaming and decocting is: Rhizoma Steudnerae Henryanae is cut to 4 pieces, steaming and decocting 25min at 95 DEG C.
Further, in step (2), the method for enzymolysis is: is pulled an oar by weight 21 with water by Rhizoma Steudnerae Henryanae, then adopts
Carrying out enzymolysis with α-amylase and saccharifying enzyme, hydrolysis temperature is 60 DEG C, enzymolysis time 105min, wherein, and the interpolation of α-amylase
Measuring 0.05% for Rhizoma Steudnerae Henryanae slurry raw material weight, saccharifying enzyme addition is the 0.03% of Rhizoma Steudnerae Henryanae slurry raw material weight.
Further, the method filtered in step (3) is: using filter press, filter cloth mesh number is 120 mesh.
Further, in step (4), the method for allotment is: added water by filtrate, and allotment concentration of soluble solids is
10%.
Further, in step (5), the method for sterilization is: sterilize at 115 DEG C 25min, is then incubated 5 at 36 DEG C
My god.
Preferably, described Rhizoma Steudnerae Henryanae uses Chongqing purple No. 7 or purple No. 9 kinds of brocade.
The Rhizoma Steudnerae Henryanae natural juice that the present invention produces is positioned natural, healthy, produces product and does not freshen chemical preservative, sweeting agent, perfume (or spice)
Essence, synthetic dyestuff, sugar, Rhizoma Steudnerae Henryanae natural juice anthocyanin content >=60mg/L.Stay in grade, safety and sanitation, shelf life of products :-18
Refrigerated storage below DEG C, the shelf-life is 12 months；0 DEG C of-4 DEG C of refrigerated storage, the shelf-life is 1.5 months.
The present invention compared with prior art has the advantage that
The present invention with fresh Rhizoma Steudnerae Henryanae as raw material, selected, clean, after steaming and decocting, processed by biological enzyme technology, prepare Rhizoma Steudnerae Henryanae
Oleo stock, uses aseptic packaging and low-temperature storage techniques to solve a non-concentrated Rhizoma Steudnerae Henryanae oleo stock storage difficult problem, and Rhizoma Steudnerae Henryanae natural juice uses non-concentrated
Rhizoma Steudnerae Henryanae oleo stock produces, and saves color, smell and taste and the nutrition of Rhizoma Steudnerae Henryanae to greatest extent.The method nutrition of the present invention, safety, health, joint
Can, environmental protection, each active princlple of Rhizoma Steudnerae Henryanae can be fully used, and Rhizoma Steudnerae Henryanae natural juice quality can be to be fully ensured.
Accompanying drawing explanation
Fig. 1 is the different material-water ratio impacts on Rhizoma Steudnerae Henryanae enzymolysis solution pol；
Fig. 2 is the impact on Rhizoma Steudnerae Henryanae enzymolysis solution pol of the α-amylase addition；
Fig. 3 is that saccharifying enzyme addition is on the impact of content of reducing sugar in saccharified liquid；
Fig. 4 is that hydrolysis temperature is on the impact of content of reducing sugar in enzymolysis solution；
Fig. 5 is that enzymolysis time is on the impact of content of reducing sugar in enzymolysis solution.
Detailed description of the invention
The present invention with fresh Rhizoma Steudnerae Henryanae as raw material, selected, clean, after steaming and decocting, processed by biological enzyme technology, prepare Rhizoma Steudnerae Henryanae
Oleo stock, Rhizoma Steudnerae Henryanae natural juice uses non-concentrated Rhizoma Steudnerae Henryanae oleo stock to produce, and formulated, vacuum outgas, fill, seals, sterilizes, cools down and prepare purple
Potato natural juice.Produce product and do not freshen chemical preservative, sweeting agent, essence, synthetic dyestuff, sugar, save Rhizoma Steudnerae Henryanae to greatest extent
Color, smell and taste and nutrition.
Primary study Rhizoma Steudnerae Henryanae steaming and decocting, enzymolysis, the filtration of Rhizoma Steudnerae Henryanae enzymolysis solution, allotment, process for sterilizing optimization, provide technology for pilot scale
Support.Screen special processing Rhizoma Steudnerae Henryanae kind according to juice adaptive criteria processed, process raw material problem for solving industrialized production, development
Raw material site provides reference.
1.1 materials, reagent and instrument
1.1.1 test material
Process optimization is purple No. 7 of Chongqing for examination Rhizoma Steudnerae Henryanae kind, and Rhizoma Steudnerae Henryanae kind juice adaptability screening test material has Japan new
Purple, continuous purple No. 9, purple No. 6 of Chongqing, purple No. 7 of Chongqing, ten thousand purple No. 56, purple blue or green No. 1,263,6-12-3.Pick up from October, 2012 for examination Rhizoma Steudnerae Henryanae
Rhizoma Steudnerae Henryanae base, Kaijiang County, Sichuan Province.
1.1.2 test reagent
Mesophilicα-diastase (＞ 4000U/g), saccharifying enzyme (＞ 105U/g) Sichuan hill Bioisystech Co., Ltd；Other
Reagent is analytical pure.
1.1.3 test apparatus
The sub-instrument plant of Nereid's atmospheric electricity on FA2004A electronic balance；Digital display thermostat water bath Jintan City limited public affairs of Fuhua instrument
Department；Saccharometer；7200 type spectrophotometer UNICO(Shanghai) Instruments Co., Ltd.；Electric furnace；Laboratory commonly uses glass apparatus.
1.2 test method
1.2.1 Rhizoma Steudnerae Henryanae digesting technoloy parameter optimization
Medium sized Rhizoma Steudnerae Henryanae cutting different size, boiling temperature 100 DEG C, different digestion time compare
Rhizoma Steudnerae Henryanae cutting size: 1,1/2,1/4
Different digestion times: 15min, 20min, 25min, 30min
Cook standard: after steaming Rhizoma Steudnerae Henryanae without hard-core, thoroughly well cooked but not mushy, epidermis complete, peeling time skin more easily separated with meat.
1.2.2 Rhizoma Steudnerae Henryanae enzymolysis process parameter optimization
Material-water ratio (3:1,2:1,1:1,1:2,1:3), α-amylase, saccharifying enzyme addition (α-amylase 0.01%,
0.03%, 0.05%, 0.07%, 0.09%；Saccharifying enzyme 0.01%, 0.02%, 0.03%, 0.04%, 0.05%), enzymolysis temperature
Degree (50,55,60,65,70 DEG C), time (60min, 75min, 90min, 105min, 120min) detection: iodine liquid, solubility are solid
Shape thing, reducing sugar
1.2.3 Rhizoma Steudnerae Henryanae enzymolysis solution filtering technique parameter optimization
Filter press (100 mesh, 120 mesh, 160 mesh)；High speed centrifugation (3500 turns/min, 5500 turns/min, 7500 turns/
Min), filtrate light transmittance is measured, to compare the filter effect of two kinds of methods.
1.2.4 Rhizoma Steudnerae Henryanae natural juice allocating technology parameter optimization
Optimize technique according to Rhizoma Steudnerae Henryanae enzymolysis and prepare Rhizoma Steudnerae Henryanae oleo stock, allocate for index with anthocyanin, soluble solid,
Through 115 DEG C, 25min sterilization processing laggard row Sensory Evaluation.
1.2.5 Rhizoma Steudnerae Henryanae natural juice preserves process parameter optimizing
Rhizoma Steudnerae Henryanae natural juice allotment process for sterilizing parameter optimization, numbering 1::100 DEG C, 45min is carried out with 2.2.4 optimum results；Compile
Number 2::115 DEG C, 25min；Numbering 3::121 DEG C, 15min.It is incubated 36 DEG C of 5d, detection anthocyanin, trial test local flavor, record insulation effect
Really (ruin tank number).330mL tinplate is canned, each sample 10 tank.
1.2.6 Rhizoma Steudnerae Henryanae kind juice adaptability screening test
Material have Japanese new purple, continuous purple No. 9, purple No. 6 of Chongqing, purple No. 7 of Chongqing, ten thousand purple No. 56, purple blue or green No. 1,263,6-12-3.Press
The Rhizoma Steudnerae Henryanae natural juice making soluble solid consistent with natural juice optimization technique according to enzymolysis optimization technique carries out local flavor trial test, in conjunction with
Within 2012, raw material site actual production is ranked up, and produces for base and determines that Rhizoma Steudnerae Henryanae variety culture area in 2013 provides help.
1.2.7 Rhizoma Steudnerae Henryanae natural juice prevailing quality standard is formulated
With reference to relative national standards, formulate Rhizoma Steudnerae Henryanae natural juice prevailing quality standard, determine Rhizoma Steudnerae Henryanae natural juice anthocyanin content.For work
Industry metaplasia is produced provides target level of product quality to prepare.
1.2.8 analysis determining method
(1) reducing sugar test: Fehling Regent method；
(2) soluble solid: abbe's refractometer method；
(3) detection of starch: iodine indicator method；
(4) determination of light transmittance: 720nm measures
(5) anthocyanin content detection: the detection pH differential method Jiangsu of anthocyanin content in DB32/T 1463-2009 blue berry
Administration of Quality and Technology Supervision of Shanxi Province.
(6) organoleptic quality analysis
In terms of color and luster, flavour, fragrance, mouthfeel are several, Rhizoma Steudnerae Henryanae natural juice sample is carried out Comprehensive Assessment.
Table 1: subjective appreciation requirement
| Project | Requirement | Score value (100) |
| Color and luster | Purple, darkviolet | 20 |
| Flavour | Rhizoma Steudnerae Henryanae flavour, soft | 20 |
| Fragrance | Fragrance, fragrance that Rhizoma Steudnerae Henryanae has especially are coordinated | 30 |
| Mouthfeel | Salubrious degree, palatability | 30 |
1.3 interpretation of result
1.3.1 Rhizoma Steudnerae Henryanae digesting technoloy parameter optimization
From the experiment of Rhizoma Steudnerae Henryanae digesting technoloy, the steaming and decocting of Rhizoma Steudnerae Henryanae is affected less by Rhizoma Steudnerae Henryanae cutting size, Rhizoma Steudnerae Henryanae cutting number
Time bigger, required digestion time is longer, and when cutting number is less, required digestion time is shorter, but when cutting number is too small, it will fall
Low production efficiency, uneconomical, and Rhizoma Steudnerae Henryanae block is the most rotten, integrity is bad, so should use cutting number is 1/4；Rhizoma Steudnerae Henryanae is in cutting
When number is 1/4, the cooking effect of Rhizoma Steudnerae Henryanae is affected relatively big by the length of digestion time and the height of temperature, during identical boiling temperature,
Digestion time is too short, and it is half-cooked that Rhizoma Steudnerae Henryanae easily occurs, digestion time is long, and after making steaming, Rhizoma Steudnerae Henryanae can not keep original shape, with
Sample, when digestion time is identical, boiling temperature is too low can not be cooked Rhizoma Steudnerae Henryanae, temperature is too high Rhizoma Steudnerae Henryanae shape can be made again to be destroyed and
Energy resource consumption is relatively big, therefore uses 100 DEG C of steaming and decocting 20min more excellent.
1.3.2 Rhizoma Steudnerae Henryanae enzymolysis process parameter
(1) the different material-water ratio impacts on pol
Number of words after cooking by optimum steaming and decocting parameter, presses the material-water ratio making beating of 3:1,2:1,1:1,1:2,1:3, then respectively
Add α-amylase, the saccharifying enzyme of 0.03% of 0.05% respectively, in temperature is 60 DEG C of water-baths, hydrolyzes 2h, after hydrolysis, survey its sugar
Degree.During material-water ratio difference, after Rhizoma Steudnerae Henryanae enzymolysis, the pol of enzymolysis solution is as shown in Figure 1.
As shown in Figure 1, along with the reduction of material-water ratio example, Rhizoma Steudnerae Henryanae enzymolysis solution pol tapers into, and this explanation is along with amount of water
Increase, Rhizoma Steudnerae Henryanae is gradually diluted, and pol is gradually lowered, but amount of water very little time, Rhizoma Steudnerae Henryanae slurry the thickest, be not easy to making beating, combine
Closing factors above selects material-water ratio more excellent when about 2:1, and now the pol after hydrolysis is 20.4.
Alpha amylase, hydrolyzes 2h under 60 DEG C of waters bath with thermostatic control, measures the pol of hydrolyzed solution as shown in Figure 2.
By 2:1 material-water ratio pull an oar after, add respectively 0.01%, 0.03%, 0.05%, 0.07%, 0.09% by Fig. 2
Understand, when α-amylase addition is gradually increased between 0.01%～0.05%, the pol of enzymolysis solution after Rhizoma Steudnerae Henryanae slurry enzymolysis
Gradually increase along with the increase of α-amylase, and after the addition of α-amylase is more than 0.05%, enzyme after Rhizoma Steudnerae Henryanae slurry enzymolysis
Solve liquid pol be not further added by, illustrate now Rhizoma Steudnerae Henryanae slurry in starch liquefied completely, so work as α-amylase consumption 0.05%
Just basically reaching the highest pol during left and right, therefore α-amylase is most economical, suitable when this amount ranges.
(3) the different saccharifying enzyme addition impacts on Rhizoma Steudnerae Henryanae saccharified liquid content of reducing sugar
By Rhizoma Steudnerae Henryanae slurry by 2.3.2.2 after α-amylase addition is 0.05% liquefaction, add 0.01% respectively,
0.02%, the saccharifying enzyme of 0.03%, 0.04%, 0.05%, saccharifying 2h in 60 DEG C of waters bath with thermostatic control, measure afterwards in saccharified liquid
Content of reducing sugar, its variation tendency is shown in Fig. 3.
From the figure 3, it may be seen that within the specific limits, in saccharified liquid, content of reducing sugar increases along with the increase of saccharifying enzyme, and works as
Saccharifying enzyme addition is when 0.03%, and in saccharified liquid, the content of reducing sugar reaches peak, now content of reducing sugar in saccharified liquid
For 189g/L, hereafter content of reducing sugar is not further added by, it follows that the addition of saccharifying enzyme can reach when about 0.03%
Preferably saccharification result, it is thus determined that this consumption is optimal saccharifying enzyme consumption.
(4) hydrolysis temperature impact on Rhizoma Steudnerae Henryanae slurry hydrolysis result
After Rhizoma Steudnerae Henryanae after cooking is pulled an oar by the material-water ratio of 2:1, add α-amylase and the saccharifying of 0.03% of 0.05%
Enzyme, respectively enzymolysis 2h at a temperature of 50,55,60,65,70 DEG C, measure the content of reducing sugar in enzymolysis solution after enzymolysis, its change becomes
Gesture is as shown in Figure 4.
As seen from Figure 4, along with the increase of hydrolysis temperature, in enzymolysis solution, content of reducing sugar presents this and first raises and increase afterwards
The trend added, and reach the highest when 60 DEG C, this is relevant with the optimum temperature of enzyme, and this explanation 55～65 DEG C is alphalise starch
The optimum temperature scope of enzyme and saccharifying enzyme.
(5) enzymolysis time impact on Rhizoma Steudnerae Henryanae slurry hydrolysis result
After Rhizoma Steudnerae Henryanae after cooking is pulled an oar by the material-water ratio of 2:1, add α-amylase and the saccharifying of 0.03% of 0.05%
Enzyme, respectively enzymolysis 60min, 75min, 90min, 105min, 120min at a temperature of 60 DEG C, measure in enzymolysis solution after enzymolysis and reduce
The content of sugar is as shown in Figure 5.As shown in Figure 5, along with the increase of enzymolysis time, in enzymolysis solution, the content of reducing sugar the most gradually increases
Add,
After 105min, in enzymolysis solution, the content of reducing sugar is not further added by, and this illustrates the starch saccharifying in now Rhizoma Steudnerae Henryanae slurry
Completely, now the content of reducing sugar is 195g/L in saccharified liquid.
1.3.3 Rhizoma Steudnerae Henryanae enzymolysis solution filtering technique parameter optimization
After enzymolysis, Rhizoma Steudnerae Henryanae Miao filters immediately, is respectively adopted filter press and high speed centrifugation filters, wherein
The filter cloth mesh number of filter press is respectively 100 mesh, 120 mesh, 160 mesh, ultracentrifugal rotating speed be respectively 3500 turns/min, 5500
Turn/min, 7500 turns/min, after filtration 720nm at the light transmittance of filtrate under mensuration different parameters, compare the mistake of two kinds of methods
Filter effect.The filter effect of different filter types and different parameters is as shown in table 2.
The different filter type of table 2 and the filter effect of different parameters
As shown in Table 2, high speed centrifugation is better than filter press to the clarifying effect of Rhizoma Steudnerae Henryanae enzymolysis grain, but due to high speed centrifugation
Production efficiency filter press to be less than, actual production still uses filter press.The clarifying effect of filter press is studied
Understanding, along with the increase of filter cloth mesh number, filtrate clarity gradually rises, but when filter cloth mesh number is too high, filter efficiency will reduce,
The plate-and-frame filtration using 120 mesh filter clothes knowable to comprehensive is preferable.
1.3.4 Rhizoma Steudnerae Henryanae natural juice allocating technology parameter optimization
Allocate with anthocyanin, soluble solid for index, through sterilization processing laggard row Sensory Evaluation.
The impact on local flavor of the table 3 Rhizoma Steudnerae Henryanae natural juice soluble solid
| Sample number into spectrum | Soluble solid (%) | Anthocyanin (mg/kg) | Scoring |
| 1 | 8 | 82 | 76 |
| 2 | 9 | 95 | 83 |
| 3 | 10 | 103 | 89 |
| 4 | 11 | 116 | 87 |
| 5 | 12 | 125 | 86 |
| 6 | 13 | 137 | 82 |
| 7 | 14 | 146 | 80 |
| 8 | 15 | 158 | 79 |
Selecting Rhizoma Steudnerae Henryanae natural juice soluble solid is 10% for allotment standard.
1.3.5 Rhizoma Steudnerae Henryanae natural juice preserves process parameter optimizing
Selecting Rhizoma Steudnerae Henryanae natural juice soluble solid is 10% to allocate, sterilization temperature: 100 DEG C, 115 DEG C, 121 DEG C, kill
The bacterium time: 45min, 25min, 15min, it is incubated 36 DEG C 5 days, detection anthocyanin, trial test local flavor.
Carry out sterilization temperature with 2.2.3.4 optimum results: 100 DEG C, 115 DEG C, 121 DEG C, sterilizing time: 45min, 25min,
15min, is incubated 36 DEG C of 5d, detection anthocyanin, trial test local flavor, records heat insulation effect.330mL tinplate is canned, each sample
Product 10 tank.
The impact on local flavor of the table 4 Rhizoma Steudnerae Henryanae natural juice soluble solid
Test comparative result surface: Rhizoma Steudnerae Henryanae natural juice 115 DEG C, 25min sterilization processing ensure that Quality Safety, quality is
Excellent.
1.3.6 Rhizoma Steudnerae Henryanae kind juice adaptability screening test
The Rhizoma Steudnerae Henryanae natural juice making soluble solid consistent with natural juice optimization technique according to enzymolysis optimization technique carries out local flavor
Taste.Optimizing technique according to Rhizoma Steudnerae Henryanae enzymolysis and prepare oleo stock, material has Japanese new purple, continuous purple 9, purple No. 6 of Chongqing, Chongqing purple No. 7, Wan Zi
No. 56, purple blue or green No. 1,263,6-12-3.
Table 5 Rhizoma Steudnerae Henryanae kind juice adaptability
Rhizoma Steudnerae Henryanae per mu yield order from high to low is: purple No. 6 of Chongqing, purple No. 7 of Chongqing, 263,6-12-3, continuous purple No. 9, ten thousand purples 56
Number, purple blue or green No. 1, Japan's new purple.
The preferably kind of Rhizoma Steudnerae Henryanae natural juice is: purple No. 7 of Chongqing, continuous purple No. 9, ten thousand purple No. 56, Japan's new purples.
1.3.7 Rhizoma Steudnerae Henryanae natural juice primary quality measure
(1) organoleptic requirements
The regulation of table 6 should be met.
Table 6 organoleptic requirements
(2) physical and chemical index
The regulation of table 7 should be met.
Table 7 physical and chemical index
(3) microorganism limitation
The regulation of table 8 should be met.
Table 8 microorganism is limited the quantity
| Project | Index | The method of inspection |
| Total plate count/(CFU/ml)≤ | 100 | GB 4789.2 |
| Coliform/(MPN/ml)≤ | 0.03 | GB 4789.3 |
| Mold count/(CFU/ml)≤ | 20 | GB 4789.15 |
| Yeast counts/(CFU/ml)≤ | 20 | GB 4789.15 |
| Salmonella | 0/25g | GB 4789.4 |
| Shigella | 0/25g | GB 4789.5 |
| Staphylococcus aureus | 0/25g | GB 4789.10 |
1.4 conclusion
(1) Rhizoma Steudnerae Henryanae oleo stock prepares Optimizing Process Parameters
Rhizoma Steudnerae Henryanae digesting technoloy parameter is: be 4 parts by Rhizoma Steudnerae Henryanae cutting, steaming and decocting 25min at 95 DEG C；Rhizoma Steudnerae Henryanae enzymolysis process is joined
Number is: α-amylase addition is 0.05%, saccharifying enzyme addition is 0.03%, hydrolysis temperature is 60 DEG C, enzymolysis time is
105min；Rhizoma Steudnerae Henryanae enzymolysis solution filtering technique parameter is: using plate-and-frame filtration, filter cloth mesh number is 120 mesh.
(2) Rhizoma Steudnerae Henryanae natural juice prepares Optimizing Process Parameters
Selecting Rhizoma Steudnerae Henryanae natural juice soluble solid is 10% for allotment standard；Rhizoma Steudnerae Henryanae natural juice 115 DEG C, 25min sterilization processing
Ensure that Quality Safety.
(3) kind of suggestion development Rhizoma Steudnerae Henryanae natural juice
Purple No. 7 of Chongqing, continuous purple No. 9, ten thousand purple No. 56, Japan's new purples.
Embodiment described above only have expressed the detailed description of the invention of the application, and it describes more concrete and detailed, but also
Therefore the restriction to the application protection domain can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, on the premise of conceiving without departing from technical scheme, it is also possible to make some deformation and improvement, these broadly fall into this
The protection domain of application.
Claims (7)
1. the method that an enzymolysis prepares Rhizoma Steudnerae Henryanae natural juice, it is characterised in that comprise the following steps:
(1) steaming and decocting: Rhizoma Steudnerae Henryanae is cut to 2 pieces or 4 pieces, at 90 DEG C-110 DEG C steaming and decocting 10min-40min；
(2) enzymolysis: the Rhizoma Steudnerae Henryanae after steaming and decocting and water are pulled an oar by weight (1-3) (3-1), then use α-amylase and
Saccharifying enzyme carries out enzymolysis, and hydrolysis temperature is 50 DEG C-70 DEG C, enzymolysis time 60min-120min, wherein, and the addition of α-amylase
For the 0.01%-0.09% of Rhizoma Steudnerae Henryanae slurry raw material weight, saccharifying enzyme addition is the 0.01%-0.05% of Rhizoma Steudnerae Henryanae slurry raw material weight；
(3) filter: using filter press or centrifuge to filter enzymolysis solution, when using filter press, filter cloth mesh number is 100-
160 mesh, when using centrifuge to filter, rotating speed is 3500r/m-750r/m；
(4) allotment: being added water by filtrate, allotment concentration of soluble solids is 8%-15%；
(5) sterilization: sterilize at 100 DEG C-121 DEG C 15nin-45min, is then incubated 3-6 days at 36 DEG C.
The method that a kind of enzymolysis the most according to claim 1 prepares Rhizoma Steudnerae Henryanae natural juice, it is characterised in that steaming and decocting in step (1)
Method be: Rhizoma Steudnerae Henryanae is cut to 4 pieces, steaming and decocting 25min at 95 DEG C.
The method that a kind of enzymolysis the most according to claim 1 prepares Rhizoma Steudnerae Henryanae natural juice, it is characterised in that in step (2), enzymolysis
Method be: Rhizoma Steudnerae Henryanae and water are pulled an oar by weight 21, then use α-amylase and saccharifying enzyme to carry out enzymolysis, enzymolysis
Temperature is 60 DEG C, enzymolysis time 105min, and wherein, the addition of α-amylase is the 0.05% of Rhizoma Steudnerae Henryanae slurry raw material weight, saccharifying
Enzyme addition is the 0.03% of Rhizoma Steudnerae Henryanae slurry raw material weight.
The method that a kind of enzymolysis the most according to claim 1 prepares Rhizoma Steudnerae Henryanae natural juice, it is characterised in that filter in step (3)
Method be: use filter press, filter cloth mesh number is 120 mesh.
The method that a kind of enzymolysis the most according to claim 1 prepares Rhizoma Steudnerae Henryanae natural juice, it is characterised in that allotment in step (4)
Method be: filtrate is added water, allotment concentration of soluble solids be 10%.
The method that a kind of enzymolysis the most according to claim 1 prepares Rhizoma Steudnerae Henryanae natural juice, it is characterised in that sterilization in step (5)
Method be: at 115 DEG C sterilize 25min, then at 36 DEG C be incubated 5 days.
7. the method preparing Rhizoma Steudnerae Henryanae natural juice according to a kind of enzymolysis described in any one of claim 1-6, it is characterised in that described purple
Potato uses Chongqing purple No. 7 or purple No. 9 kinds of brocade.
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