Method for extracting juice from plant material containing terpene glycosides and compositions containing the same
Processes for extracting juice from plant material containing terpene glycosides comprising the steps of crushing a plant material comprising terpene glycosides, blanching the crushed plant material in acidified water to obtain a puree, the puree comprising a juice extract and a plant solids residue, separating the juice extract from the plant solids residue, mixing enzymes with the juice extract, and separating the juice extract to obtain a sweet juice.
1. A process for extracting juice from a crushed plant material containing terpene glycosides, the process comprising the steps of:
a) Crushing a plant material comprising terpene glycosides, wherein the plant material comprises the inner meat, peel, seeds, and/or pulp and has not been peeled or seeded prior to crushing;
b) Blanching the crushed plant material of step a in acidified water for at least 25 minutes, immediately after crushing, to obtain a puree, the puree comprising a juice extract and a plant solids residue;
c) Separating the juice extract from the plant solids residue;
d) Mixing an enzyme with the juice extract; and
e) Separating the juice extract from step (d) to obtain a sweet juice.
2. The process of claim 1 wherein the separating comprises a method selected from the group consisting of filtering, centrifuging, decanting and combinations thereof.
3. The process of claim 1 wherein the juice extract of step (d) is optionally thermally treated prior to separation.
4. The process of claim 1 further comprising mixing the enzyme with the plant solids residue.
5. The process of claim 4 further comprising separating the plant solids residue comprising the enzyme to obtain an additional juice extract and an additional plant solids residue, wherein the additional juice extract is added to the juice extract of step (e) prior to separating the juice extract to obtain a sweet juice.
6. The process of claim 1 wherein the crushed plant material is blanched in acidified water having a pH of less than about 4.5 and a temperature of at least about 85° C.
7. The process of claim 3 further comprising incubating the juice extract comprising the enzyme resulting from step (d) for about 1 hour at a temperature of from about 45° C. to about 55 ° C. prior to thermal treatment.
8. The process of claim 5 wherein the separating of the plant solids residue comprising the enzyme is carried out at least two additional times.
9. The process of claim 1 wherein the sweet juice of step (e) is further optionally treated by a method selected from the group consisting of concentrating and drying.
10. The process of claim 1 wherein the enzyme is selected from the group consisting of pectinase, amylase and mixtures thereof.
11. The process of claim 1 wherein the plant material is from the Cucurbitaceae family.
12. The process of claim 10 wherein the enzyme is pectinase.
13. The process of claim 11 wherein the plant material is luo han guo fruit.
14. A process for extracting juice from a crushed plant material that contains terpene glycosides, comprising the steps of:
a) Crushing a plant material comprising terpene glycosides, wherein the plant material comprises the inner meat, peel, seeds, and/or pulp and has not been peeled or seeded prior to crushing;
b) Blanching the crushed plant material of step a in acidified water for at least about 25 minutes, immediately after crushing, to obtain a puree, the puree comprising a first juice extract and a first plant solids residue;
c) Separating the first juice extract from the first plant solids residue;
d) Mixing pectinase with the first juice extract and the first plant solids residue;
e) Separating the first plant solids residue comprising the pectinase to obtain an additional juice extract and an additional plant solids residue;
f) Combining the first and additional juice extracts; and
g) Separating the juice extract from step (f) to obtain a sweet juice.
15. The process of claim 14 wherein the plant material is luo han guo fruit.
16. The process of claim 14 wherein the crushed plant material is blanched in acidified water having a pH of less than about 4.5 and a temperature of at least about 85° C.
17. The process of claim 14 wherein the sweet juice of step (g) is further optionally treated by using a method selected from the group consisting of concentrating and drying.
18. A process for making a food, composition comprising:
performing the steps of claim 1 ;
combining the sweet juice with a food composition.
19. A process for making a beverage composition comprising:
performing the steps of claim 1 ;
blending the sweet juice with another juice to form a beverage composition.
20. A process for making a health care composition comprising:
performing the steps of claim 1 ;
combining the sweet juice with a health care product.