METHOD FOR PROCESSING PACHYRHIZUS JUICE CONCENTRATE WITH GOOD TASTE AND STABLE COLOR VALUE

摘要

Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C. ; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product. The method for processing Pachyrhizus juice concentrate provided herein is proved through experiments that, the conventional method for color protection by adding VC is not applicable for Pachyrhizus juice concentrate, without adding VC, the browning during the product processing is significantly reduced, and the color value of final samples is well controlled; therefore, the method in the invention is simple, suitable for industrial production.

主权项

1. A method for processing Pachyrhizus juice concentrate with good taste and stable color value, comprising the following steps:
(1) pretreatment of raw materials: selecting undamaged mature Pachyrhizus, cleaning in magnetized water; adding 5% -15 wt % flocculent aluminum chloride, 5-15wt % hydrogen peroxide to the magnetized water, and introducing ozone and UV irradiation to a cleaning pool while cleaning; (2) thoroughly removing residual substances on the surface of the Pachyrhizus using a conveyor belt that can spray water: filtering the water and weighing, juicing the Pachyrhizus with a juicer, and collecting debris and Pachyrhizus crude juice in, a unified manner; (3) high-temperature enzymolysis: adding 0.3-6.5 time of clean water to the above debris and Pachyrhizus juice, adding 300 ml/T(raw material) high-temperature amylase, then performing enzymolysis for 30 min at 95° C.; (4) juicing: juicing with a belt-press filter, to obtain the Pachyrhizus juice; (5) debitterizing anti-oxidation treatment of juice: passing the Pachyrhizus juice through a magnetization duct with the magnetic field strength of 6000-10000 gauss; (6) pasteurization: 100° C.±4° C., 20-30s; (7) acidity adjustment: adjusting the acidity to total acid being 0.9%@45BX using citric acid; (8) enzymolysis: adding raw materials of glucoamylase 750 ml/T. pectinase 60 ml/T activated carbon Aga, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment, then performing enzymolysis for 110 min; (9) secondary pasteurization: 100° C.±4° C., 20-30s; cooling to room temperature; (10) ultrafiltration: performing ultrafiltration for the Pachyrhizus juice cooled in step (7) with a microfiltration membrane of 0.45 μm; (11) concentration: concentrating to 40-45BX, standing still at room temperature for 24 h; (12) filtering through a cardboard to obtain the finished product.