Development And Research On Beverage And Instant Beverage Of Vegetable And Fruit With Enzymatic Hydrolysis

Vegetables and fruits are rich over the all of China, flesh Vegetables and fruits areeasily being corrupted and high cost for transportation for their high water contents.Further processes of vegetables and fruits have been becoming more important andsignificant for decreasing their waste and expanding uses of the vegetables and fruits.The optimal conditions of using Pectinex Ultra Sp-L and Viscozyme-L to hydrolyzepumpkin, red carrot and banana are investigated. The optimal paramerters of pumpkinprocess are 0.15ml/kg Viscozyme L, 0.20ml/kg Pectinex ultra enzyme and hydrolysistime for 90min, hydrolysis temperature 45℃, the rate of pumpkin flesh to water 2:1 andextraction percentage arrived to 89.3%.The optimal paramerters of carrot enzymatic hydrolysis are: the quantity of enzymeViscozyme-L 0.15ml/kg, Pectinex ultra enzyme 0.15ml/kg, hydrolysis time 120minhydrolysis temperature 50℃, the rate of carrot flesh to water 1:1. At this condition,extraction percentage arrived to 83.3%. The optimal paramerters of banana enzymatichydrolysis are: the quantity of enzyme 0.04% (w/w) amylase, Pectinex ultra enzyme0.08ml/kg, hydrolysis time 90min and hydrolysis temperature 40℃. The rate of bananaflesh to water is 1:1, extraction percentage arrived to 80.2%.The contents of mineral elements (Ca, Fe, Ca, Zn) before and after enzymatichydrolysis in berverages were determined. The results showed that the mineral eclmentscould be no singnificant lose in hydrolysis process.Ultrafiltrate membrane was used to produce clean banana juice by usingmembrane of 30000D with the pressure of 0.TMPa.s. Max flux of membrane wasarrived to 24.5L/m~2.h. When 0.15% aminothiopropionic acid and 0.25% citric acid wereadded to protect color transfer, the juice of banana showed a good and clean color.Micro-encapsualtion technology and spray drying were used to produce pumpkin,carrot, banana instant solid powder. The optimal parameters of spray drying wereinvestigated at inlet and outlet temperatures are185℃and 80℃, respectively. Feedrate is at 24.5ml/min and air pressure of feed is at 0.1MPa/cm~2.The stabilities of suspension and storage of pumpkin and carrot emulsification wereinvestigated. The results showed that the good stability was arrieved when 0.1% xanthan gum and 0.1% arabic gum were added. The instant powder of products showgood dissolubility, flowability and granularity. The powder can dissolve in hot water at70℃or higher.