CN100453601C - 蓝莓果液态天然色素的制备方法 - Google Patents
蓝莓果液态天然色素的制备方法 Download PDFInfo
- Publication number
- CN100453601C CN100453601C CNB2006101347024A CN200610134702A CN100453601C CN 100453601 C CN100453601 C CN 100453601C CN B2006101347024 A CNB2006101347024 A CN B2006101347024A CN 200610134702 A CN200610134702 A CN 200610134702A CN 100453601 C CN100453601 C CN 100453601C
- Authority
- CN
- China
- Prior art keywords
- pigment
- blueberry
- juice
- natural
- fruit
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 80
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 80
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 80
- 239000000049 pigment Substances 0.000 title claims abstract description 38
- 239000007788 liquid Substances 0.000 title claims abstract description 11
- 240000000851 Vaccinium corymbosum Species 0.000 title claims abstract 9
- 238000000034 method Methods 0.000 title claims description 12
- 230000008569 process Effects 0.000 title description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 41
- 108090000790 Enzymes Proteins 0.000 claims abstract description 18
- 102000004190 Enzymes Human genes 0.000 claims abstract description 18
- 238000005352 clarification Methods 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 229940088598 enzyme Drugs 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims description 9
- 230000001681 protective effect Effects 0.000 claims description 9
- 235000015203 fruit juice Nutrition 0.000 claims description 7
- 235000010199 sorbic acid Nutrition 0.000 claims description 7
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 6
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 6
- 239000004334 sorbic acid Substances 0.000 claims description 6
- 229940075582 sorbic acid Drugs 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 5
- 239000008273 gelatin Substances 0.000 claims description 5
- 229920000159 gelatin Polymers 0.000 claims description 5
- 235000019322 gelatine Nutrition 0.000 claims description 5
- 235000011852 gelatine desserts Nutrition 0.000 claims description 5
- 108010059820 Polygalacturonase Proteins 0.000 claims description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- 239000005711 Benzoic acid Substances 0.000 claims description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 3
- 235000010233 benzoic acid Nutrition 0.000 claims description 3
- 230000001877 deodorizing effect Effects 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 235000011164 potassium chloride Nutrition 0.000 claims description 3
- 239000001103 potassium chloride Substances 0.000 claims description 3
- 239000000741 silica gel Substances 0.000 claims description 3
- 229910002027 silica gel Inorganic materials 0.000 claims description 3
- 108010059892 Cellulase Proteins 0.000 claims description 2
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 229940059442 hemicellulase Drugs 0.000 claims description 2
- 108010002430 hemicellulase Proteins 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 239000001648 tannin Substances 0.000 claims description 2
- 235000018553 tannin Nutrition 0.000 claims description 2
- 229920001864 tannin Polymers 0.000 claims description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000001914 filtration Methods 0.000 abstract description 3
- 235000019990 fruit wine Nutrition 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000014101 wine Nutrition 0.000 abstract description 2
- 239000003223 protective agent Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 73
- 230000000694 effects Effects 0.000 description 19
- 235000013305 food Nutrition 0.000 description 10
- 238000013467 fragmentation Methods 0.000 description 10
- 238000006062 fragmentation reaction Methods 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 7
- 235000021559 Fruit Juice Concentrate Nutrition 0.000 description 5
- 238000001704 evaporation Methods 0.000 description 5
- 230000008020 evaporation Effects 0.000 description 5
- 239000011552 falling film Substances 0.000 description 5
- 238000009472 formulation Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000001054 red pigment Substances 0.000 description 4
- 230000003068 static effect Effects 0.000 description 4
- 229930014669 anthocyanidin Natural products 0.000 description 3
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 3
- 235000008758 anthocyanidins Nutrition 0.000 description 3
- 235000019441 ethanol Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- -1 vitamins C Chemical class 0.000 description 3
- 102000004330 Rhodopsin Human genes 0.000 description 2
- 108090000820 Rhodopsin Proteins 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 244000291414 Vaccinium oxycoccus Species 0.000 description 2
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 description 2
- 235000011720 Vaccinium uliginosum Nutrition 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 240000006365 Vitis vinifera Species 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000989 food dye Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NCYCYZXNIZJOKI-IOUUIBBYSA-N 11-cis-retinal Chemical compound O=C/C=C(\C)/C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-IOUUIBBYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 102000005606 Activins Human genes 0.000 description 1
- 108010059616 Activins Proteins 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- BCZXFFBUYPCTSJ-UHFFFAOYSA-L Calcium propionate Chemical compound [Ca+2].CCC([O-])=O.CCC([O-])=O BCZXFFBUYPCTSJ-UHFFFAOYSA-L 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000011034 Rubus glaucus Nutrition 0.000 description 1
- 235000009122 Rubus idaeus Nutrition 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 241000736767 Vaccinium Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 239000000488 activin Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 229940055416 blueberry extract Drugs 0.000 description 1
- 235000019216 blueberry extract Nutrition 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 235000010331 calcium propionate Nutrition 0.000 description 1
- 239000004330 calcium propionate Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N cocaine Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 201000010251 cutis laxa Diseases 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 108010093305 exopolygalacturonase Proteins 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000974 natural food coloring agent Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 230000003389 potentiating effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- IKGXIBQEEMLURG-NVPNHPEKSA-N rutin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-NVPNHPEKSA-N 0.000 description 1
- 230000006403 short-term memory Effects 0.000 description 1
- 230000036559 skin health Effects 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 229940001584 sodium metabisulfite Drugs 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 0.000 description 1
- JXKPEJDQGNYQSM-UHFFFAOYSA-M sodium propionate Chemical compound [Na+].CCC([O-])=O JXKPEJDQGNYQSM-UHFFFAOYSA-M 0.000 description 1
- 235000010334 sodium propionate Nutrition 0.000 description 1
- 239000004324 sodium propionate Substances 0.000 description 1
- 229960003212 sodium propionate Drugs 0.000 description 1
- 150000003398 sorbic acids Chemical class 0.000 description 1
- 239000012747 synergistic agent Substances 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了蓝莓果液态天然色素的制备方法,目的指在克服合成色素的毒性危害,挖掘天然食用色素资源,提供一种利用现代生物酶处理技术,将蓝莓果破碎后利用果胶酶酶解,再进行澄清处理,得到了非常理想的化学稳定性的蓝莓原汁,再经过滤、浓缩、添加适量的保护剂或食用酒精浸制等工艺,制备天然蓝莓食用色素的新方法。本发明的产品为液态色素,色素含量高,色泽自然而富有营养,在常温状态下长期存放不变质,可以广泛应用于饮料、葡萄酒、果酒、糖果、肉制品和医药等领域。
Description
技术领域
本发明涉及食用色素的制备领域。特别涉及利用蓝莓果加工天然蓝莓食用色素的方法。
背景技术
蓝莓果,学名笃斯越橘(Vaccinium uliginosum),又名嘟柿,为杜娟花科,蓝莓属野生落叶灌木,生长于北纬52度以北大兴安岭原始森林中,成熟果色泽黑紫。蓝莓提取物富含黄铜类色素和用作抗氧化剂的花青素、未知酶和抗癌活性物质等。蓝莓中富含的活性物质″花青素″是维护眼睛健康、预防视力受损的重要元素,其功能在于保护眼睛的微血管,进而促进血液循环,同时兼有加速视紫质朴再生的能力。蓝莓富含溶纤维,能使胆固醇在体内堆积之前就被排出,帮助放松血管和改善血液循环,有助于预防患心脏病;蓝莓素有″天然伟哥之称″;蓝莓富含迄今为止所发现的最强效的抗氧化剂-蓝莓花青素;蓝莓花青素是维生素增效剂,有助于保持皮肤健康,减少皮肤松弛;蓝莓花青素具有防止功能失调,改善短期记忆,提高老年人的平衡性和协调性,防止老年痴呆。经常食用有机蓝莓能保持人的视力经久不衰、加速视紫质重生的能力,强化心脑血管及动脉血管,具有返老还童的神奇功效。有机蓝莓果可直接食用,但主要是加工果汁、果肉、果酱、果酒、饮料、天然色素、提取花青素等。据中国农业高新项目研究中心对蓝莓果分析测定,每百克蓝莓鲜果中含氨基酸4790毫克、蛋白质400-700毫克、脂肪500-600毫克、碳水化合物12.3-15.3毫克,并含维生素E2、维生素A、并含有维生素C、维生素B1、维生素P等维生素和氧化物歧化酶等多种营养成份,实属营养佳果。蓝莓果含糖8-11%;总酸2-2.5%;含有十六种氨基酸。同时还具有多种微量元素。国外科学家认为蓝莓果具有极高的抗癌功能。美国农业部人类营养研究中心的一项研究报告指出:蓝莓果在被测的41种水果和蔬菜中抗氧化活性高,其营养保健价值高于苹果葡萄、橘子等水果,堪称“世界水果之王”。
日本蓝莓协会科学家研究发现,野生蓝莓果含有一种对人体及视网膜不可缺少的重要元素,能激活人体细胞、延缓衰老、缓解眼睛疲劳、使眼睛更明亮。由此,蓝莓食品在日本市场销售十分火爆。正因为蓝莓果在解决人类现代疾病及改善亚健康状况方面具有独特的营养和保健功效,蓝莓食品被联合国粮农组织列为人类五大健康食品之一。健功效,蓝莓食品被联合国粮农组织列为人类五大健康食品之一。
蓝莓果为蓝紫色,是一种很好的天然色素,目前,还没有见到有关利用蓝莓果提取天然色素的报道,
发明内容
本发明的目的指在克服合成色素的毒性危害,挖掘天然食用色素资源,提供一种利用现代生物酶处理技术,将蓝莓果破碎后利用果胶酶酶解,再进行澄清处理,得到了非常理想的化学稳定性的蓝莓原汁,再经过滤、浓缩、添加适量的保护剂或食用酒精浸制等工艺,制备蓝莓液态天然食用色素的新方法。本发明的产品为液态色素,色素含量高,色泽自然而富有营养,在常温状态下长期存放不变质,可以广泛应用于饮料、葡萄酒、果酒、糖果、肉制品和医药等领域。
本发明的方法可以通过下列措施来达到,首先将蓝莓果破碎,立即泵入冷热缸中使果浆迅速升温至50℃,此时添加果胶酶、使蓝莓浆中果胶质、纤维质、色素、多糖等有效溶解,分解后的果浆灭酶处理,冷却,离心机分离,得到的蓝莓果汁泵入澄清罐中进行澄清处理,果汁澄清后,将果汁进行减压低温浓缩,浓缩到糖度60至80%后,添加保护剂,制成液体天然蓝莓色素。
以下对本发明进行详细说明:
1、蓝莓的分选
蓝莓果质量的好坏直接影响成品色素的质量,制作蓝莓天然色素用的蓝莓,要求果农在采摘时即进行分选,分选时主要是将不成熟和霉坏粒分选出来,蓝莓的成熟度应达到98%以上,青红粒过多,不利于色素的提取。在分选时,还应去除混入果实的枝、叶等杂物。
2、破碎
蓝莓果的汁液成分包含在聚合果的细胞结构中,必须破坏它的组织,使细胞壁发生破碎,以便在酶解过程中,通过生物酶的作用,使果肉与生物酶充分作用,达到酶解效果,在破碎时,应将树莓果肉破碎率达到98%以上,但也不易破碎的太细,破碎过度将造成悬浮物质过多,影响过滤效果,出汁率反而下降,果汁不易澄清。
3、生物酶解
将破碎后的蓝莓浆泵入冷热缸中有效容积的80%,迅速将蓝莓浆加热至50℃,在加热果浆的同时,应开启搅拌器进行搅拌,然后加入20~100毫升/1000公斤生物酶制剂,生物酶解是由果胶酶、半纤维素酶和纤维素酶组成,在酶解过程中,要在密闭、恒温、低速搅拌的容器中进行,搅拌速度不益过高,否则会降低果汁澄清度,冷热缸要有断流装置,不然果浆会随搅拌器同时转动,降低酶解效果。酶解时间一般为20-100分钟。
4、灭酶与冷却
酶解后的果浆用瞬时杀菌机迅速加热到70-90℃,保温30-60秒钟,酶被剧然钝化,使果浆有一个较理想的残余黏度,提高果汁质量。灭酶后,将果浆温度降至25℃左右,再转入澄清工序。
5、果汁的澄清
灭酶冷却后的蓝莓汁在泵入澄清罐之前,加入澄清剂,澄清剂为:明胶、硅胶、单宁、膨润土等,在澄清罐沉淀2至36小时,然后经过滤机过滤,达到澄清目的。
6、果汁的浓缩
果汁浓缩采用三效真空蒸发器即可,由一、二、三效加热器,一、二、三效蒸发器、预热器、冷凝器和热压泵组成,由于蓝莓果浓缩的比重大,用降膜式蒸发器,采用波纹板片或管式换热面,使粘度较大的料液容易流动蒸发,浓缩时间短。浓缩后的可溶性固形物达到70BX以上。
7、添加色素保护剂及色素的灌装
由于浓缩后的蓝莓果汁含有较高的糖份,一般在60-75%之间,无法干燥制成粉剂,所以要添加食品添加剂进行蓝莓色素的保护,防止微生物所引起的腐败变质,所添加的保护剂分别为:苯甲酸及其钠盐;山梨酸及其钾盐;二氧化硫;丙酸钙和丙酸钠用量为5-10/万(w/w);脱臭酒精用重量为10~15%。
浓缩汁浓度达到规定标准后泵入浓汁贮罐内,添加色素保护剂,搅拌均匀,经检验合格、即可灌装包装,包装物可采用塑料桶、聚酯瓶、玻璃瓶或软包装。罐装时可以采用热灌装方式,灌装温度在70-85℃之间。此产品可以在常温条件下运输、贮存,产品不会出现变质的质量问题。
具体实施方式
实施例1
取分选后的蓝莓,经破碎后将蓝莓浆泵入5吨冷热缸中加热至50℃,加入组合生物酶制剂500毫升,保温60分钟,再用瞬时杀菌机将温度升至85℃,保持温度30秒钟,再将温度降至25℃,泵入离心机离心,制得蓝莓汁4.5吨,将1公斤明胶用50公斤水溶解,添加到4.5吨蓝莓汁中,开启搅拌器5分钟,静止5小时后,用硅藻土过滤机过滤。再将蓝莓汁泵入SJZ1000-1000降膜式三效真空蒸发器的暂存罐中,使蒸发器温度控制在80℃(一效)、70℃(二效)、60℃(三效),真空度控制在0.03(一效)、0.05(二效)、0.08(三效),浓缩汁出口采用计算机自动控制,将浓缩果汁达到70BX,浓度达不到自动返回一效蒸发器中继续蒸发,浓缩到70BX的蓝莓浓缩汁泵入浓汁贮罐内(5吨贮罐有效容积的百分之八十),然后调入95%食用酒精500公斤,使浓缩汁含酒精10%,灌装即得天然蓝莓黑红色素。此色素可用于酒类食品的添加,此色素在常温状态下存放一年而不变质。
实施例2
取分选后的蓝莓,经破碎后将蓝莓浆泵入5吨冷热缸中加热至50℃,加入组合生物酶制剂500毫升,保温60分钟,再用瞬时杀菌机将温度升至85℃,保持温度30秒钟,再将温度降至25℃,泵入离心机离心,制得蓝莓汁4.5吨。果汁的澄清用硅胶2公斤,稀释至100公斤水中,搅拌均匀加入到4.5吨蓝莓汁中后静止8小时过滤,再将蓝莓汁泵入SJZ1000-1000降膜式三效真空蒸发器的暂存罐中,使蒸发器温度控制在80℃(一效)、70℃(二效)、60℃(三效),真空度控制在0.03(一效)、0.05(二效)、0.08(三效),浓缩汁出口采用计算机自动控制,将浓缩果汁达到70BX,浓度达不到自动返回一效蒸发器中继续蒸发,浓缩到70BX的蓝莓浓缩汁泵入浓汁贮罐内(5吨贮罐有效容积的百分之八十),添加二氧化硫(偏重亚硫酸钠),用量为2.25公斤,使浓缩汁含偏重亚硫酸的量为5/万,搅拌均匀灌装即得天然蓝莓黑红色素,此色素可用于酒类食品的添加,此色素在常温状态下存放一年而不变质。
实施例3
取分选后的蓝莓,经破碎后将蓝莓浆泵入5吨冷热缸中加热至50℃,加入组合生物酶制剂500毫升,保温60分钟,再用瞬时杀菌机将温度升至85℃,保持温度30秒钟,再将温度降至25℃,泵入离心机离心,制得蓝莓汁4.5吨,将1公斤明胶用10公斤水溶解,添加到4.5吨蓝莓汁中,开启搅拌器5分钟,静止5小时后,用硅藻土过滤机过滤。再将蓝莓汁泵入SJZ1000-1000降膜式三效真空蒸发器的暂存罐中,使蒸发器温度控制在80℃(一效)、70℃(二效)、60℃(三效),真空度控制在0.03(一效)、0.05(二效)、0.08(三效),浓缩汁出口采用计算机自动控制,将浓缩果汁达到70BX,浓度达不到自动返回一效蒸发器中继续蒸发,浓缩到70BX的蓝莓浓缩汁泵入浓汁贮罐内(5吨贮罐有效容积的百分之八十),将3.6公斤苯甲酸溶解在15公斤水中,添加到4.5吨浓缩汁中,使浓缩汁含苯甲酸的量为8/万,搅拌均匀灌装即得天然蓝莓黑红色素,此色素可用于酒类和饮料的添加,此色素在常温状态下存放一年而不变质。
实施例4
本方法与实施例3相同,只是浓缩汁添加保护剂由苯甲酸改为苯甲酸钠,用量与苯甲酸相同。
实施例5
取分选后的蓝莓,经破碎后将蓝莓浆泵入5吨冷热缸中加热至50℃,加入组合生物酶制剂500毫升,保温60分钟,再用瞬时杀菌机将温度升至85℃,保持温度30秒钟,再将温度降至25℃,泵入离心机离心,制得蓝莓汁4.5吨,将1公斤明胶用50公斤水溶解,添加到4.5吨蓝莓汁中,开启搅拌器5分钟,静止5小时后,用硅藻土过滤机过滤。再将蓝莓汁泵入SJZ1000-1000降膜式三效真空蒸发器的暂存罐中,使蒸发器温度控制在80℃(一效)、70℃(二效)、60℃(三效),真空度控制在0.03(一效)、0.05(二效)、0.08(三效),浓缩汁出口采用计算机自动控制,将浓缩果汁达到70BX,浓度达不到自动返回一效蒸发器中继续蒸发,浓缩到70BX的蓝莓浓缩汁泵入浓汁贮罐内(5吨贮罐有效容积的百分之八十),然后调入山梨酸2.7公斤,使浓缩汁含山梨酸6/万,灌装即得天然蓝莓黑红色素。此色素可用于酒类饮料和食品的添加,此色素在常温状态下存放一年而不变质。
实施例6
本方法与实施例5相同,只是浓缩汁添加保护剂由山梨酸改为山梨酸钾,用量与山梨酸相同。
Claims (4)
1.蓝莓果液态天然色素的制备方法,其特征在于:将蓝莓果分选;破碎;生物酶解;生物酶解是由果胶酶、半纤维素酶和纤维素酶组成,用量为20-100毫升/1000公斤果浆,酶解时间为20-100分钟,酶解温度为50℃;灭酶与冷却,利用生物酶分解后,将果汁温度迅速提高到70-90℃灭酶处理,时间30-60秒钟,然后冷却至25℃;果汁澄清;果汁的澄清剂为:明胶、硅胶、单宁和膨润土;果汁浓缩;添加色素保护剂及色素的灌装,制成蓝莓果液态天然色素。
2.根据权利要求1所述制法,其特征在于:浓缩采用减压浓缩装置,浓缩后的可溶性固形物含量达到70BX以上。
3.根据权利要求1所述制法,其特征在于:所添加的保护剂为:苯甲酸及其钠盐;山梨酸及其钾盐;二氧化硫;脱臭酒精中的一种。
4.根据权利要求3所述制法,其特征在于:苯甲酸及其钠盐、山梨酸及其钾盐、二氧化硫的用量为5-10/万(w/w);脱臭酒精的量为蓝莓色素所含酒精10-15%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB2006101347024A CN100453601C (zh) | 2006-12-12 | 2006-12-12 | 蓝莓果液态天然色素的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB2006101347024A CN100453601C (zh) | 2006-12-12 | 2006-12-12 | 蓝莓果液态天然色素的制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1974677A CN1974677A (zh) | 2007-06-06 |
CN100453601C true CN100453601C (zh) | 2009-01-21 |
Family
ID=38125044
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB2006101347024A Expired - Fee Related CN100453601C (zh) | 2006-12-12 | 2006-12-12 | 蓝莓果液态天然色素的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN100453601C (zh) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102715605B (zh) * | 2012-06-28 | 2014-01-15 | 安徽农业大学 | 一种高花青素含量的蓝莓浓缩汁制备工艺 |
CN104109403B (zh) * | 2013-12-10 | 2016-04-20 | 大兴安岭神州北极蓝莓生物工程有限公司 | 野生蓝莓花青素提取、纯化新方法 |
CN103704817A (zh) * | 2013-12-25 | 2014-04-09 | 王凯 | 具有防癌功效的野生蓝莓果汁饮料及其制造方法 |
CN105167056B (zh) * | 2015-09-16 | 2018-02-23 | 佳沃(青岛)食品有限公司 | 一种高浓度蓝莓果汁饮品 |
CN106954587A (zh) * | 2017-04-24 | 2017-07-18 | 蚌埠农兴达现代农业有限公司 | 一种肉鸡饲养方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1032176A (zh) * | 1988-07-02 | 1989-04-05 | 黑龙江中医学院 | 笃斯色素的提取工艺 |
FR2641283A1 (fr) * | 1989-01-04 | 1990-07-06 | Newpharm | Procede d'extraction de substances colorantes |
CN1657569A (zh) * | 2005-02-28 | 2005-08-24 | 大连轻工业学院 | 黑莓果固态天然食用色素的制备方法 |
-
2006
- 2006-12-12 CN CNB2006101347024A patent/CN100453601C/zh not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1032176A (zh) * | 1988-07-02 | 1989-04-05 | 黑龙江中医学院 | 笃斯色素的提取工艺 |
FR2641283A1 (fr) * | 1989-01-04 | 1990-07-06 | Newpharm | Procede d'extraction de substances colorantes |
CN1657569A (zh) * | 2005-02-28 | 2005-08-24 | 大连轻工业学院 | 黑莓果固态天然食用色素的制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN1974677A (zh) | 2007-06-06 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Chaudhary et al. | Pineapple (Ananas cosmosus) product processing: A review | |
CN1995309A (zh) | 生物酶法酿造蓝莓酒的方法 | |
CN100493387C (zh) | 蓝莓醋酸发酵饮料的酿造方法 | |
CN101156704B (zh) | 刺梨花粉蜂蜜刺梨汁饮料 | |
CN105062836A (zh) | 一种刺梨果酒及其酿造工艺 | |
CN103555513A (zh) | 一种复方树莓酒的酿造方法 | |
CN101519629A (zh) | 银杏酒生产工艺 | |
CN102696939A (zh) | 一种营养保健火龙果蜜及其制作方法 | |
CN100374046C (zh) | 一种酶工程技术制备蓝莓混汁的方法 | |
CN100453601C (zh) | 蓝莓果液态天然色素的制备方法 | |
CN108651793A (zh) | 一种富含胞外多糖的复合黑莓饮料的制作方法 | |
CN106509525A (zh) | 一种灵芝复合果汁保健饮料及其制备方法 | |
CN108041388B (zh) | 一种无醇的发酵葡萄饮料的加工工艺 | |
CN106889515A (zh) | 火龙果酵素原浆及其制备方法 | |
Mihalev et al. | Classification of fruit juices | |
CN1657569A (zh) | 黑莓果固态天然食用色素的制备方法 | |
WO2020013388A1 (ko) | 아질산 이온을 함유하는 부추발효물의 제조방법 및 그 조성물 | |
CN1915112A (zh) | 蓝莓原汁营养口服液的制备方法 | |
Naknean et al. | Influence of clarifying agents on the quality of pasteurised palmyra palm sap (B orassus flabellifer L inn.) | |
CN1231542C (zh) | 黑莓果天然黑红色素及制法 | |
CN101248864B (zh) | 草莓固态天然色素的制备方法 | |
CN112063473A (zh) | 一种枸杞黄酒的制备方法 | |
CN105167044A (zh) | 一种蓝莓饮品的制作方法 | |
CN1974678A (zh) | 蓝莓果固态天然色素的制备方法 | |
CN108308471A (zh) | 一种南瓜复合饮料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C17 | Cessation of patent right | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090121 Termination date: 20101212 |