CN103494290A - 枇杷汁的加工方法 - Google Patents
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Abstract
本发明公开了一种枇杷汁的加工方法,是经过原料挑选、漂烫灭酶、去皮、去核、破碎、打浆、酶解处理、均质、加热、装罐、封口、灭菌等步骤制备而成,本发明采用柠檬酸溶液作为烫漂液,同时进行微波灭酶,能较好地保护枇杷果浆产生褐变,使制得的枇杷汁色泽均匀,稳定好,味道和气味俱佳,产品质量好,可增加产品的竞争力;且本发明还采用由果胶酶和纤维素酶混合而成的复合酶将枇杷原浆进行酶解处理,这样很好地提高了枇杷果实的出汁率、提高果汁的利用率,有益于推广。
Description
技术领域
本发明属于食品加工领域,具体涉及一种枇杷汁的加工方法。
背景技术
枇杷(学名:Eriobotrya japonica),中文古名为芦橘,又名金丸、芦枝、琵琶果,是蔷薇科中的枇杷属的一种植物。枇杷原产中国东南部,因果子形状似琵琶乐器而名,是我国南方特色珍果。枇杷果味甘酸、性平,入肺、胃经,具有有清热、润肺、止咳化痰等功效。据分析,每100g枇杷鲜果中含蛋白质1.1g、脂肪0.5g、碳水化合物7~12g、钙54mg、磷28mg、铁0.4mg、胡萝卜1.52mg、维生素C16mg,还含有果胶、纤维素等多种生理所需物质,并有镇咳化痰的特殊药用价值。由于收获季节短,容易变色腐烂、不易保鲜,不耐运输,给鲜销枇杷带来很大困难,每年都造成很多原料的浪费,因此必须对枇杷进行深加工。目前,市场上枇杷果的加工产品较多的是枇杷果汁饮料,其营养丰富、味道酸甜适口,具有较大的市场空间。现有技术中,枇杷汁的加工步骤一般是:原料挑选、清洗去核、热烫、破碎、打浆、灭菌、混合调配、过滤、均质、灌装、封口、杀菌,制得的枇杷汁具有枇杷风味、酸甜适口,但该种方法制得的枇杷汁果汁出汁率低、稳定性差,果汁颜色易发生褐变,影响其品质及销售。
发明内容
针对上述的不足,本发明所要解决的技术问题是提供一种味道酸甜适口、枇杷出汁率高、稳定性好,操作简单的枇杷汁的加工方法。
为解决上述问题,本发明通过以下技术方案实现:
枇杷汁的加工方法,包括以下步骤:
1)挑选8成熟以上的枇杷原料,清洗干净,放入温度为90~110℃、浓度为0.09~0.15%的烫漂液中漂烫1~5min,同时进行微波灭酶1~5min,因为果实经热水漂烫和微波处理后变得容易去皮、去核,果浆能保持较长时间不褐变,而微波处理能够使得枇杷果内外受热均匀,然后立即用自来水冷却;
2)将步骤1)中,冷却好的枇杷果去皮、核、果蒂,再将枇杷果肉破碎、打浆,得枇杷原浆;然后加入枇杷原浆重量0.1~0.3%的异抗坏血酸钠进行护色,备用;
3)将步骤2)中,护色处理后的枇杷原浆内加入复合酶、所述复合酶的加入量为枇杷原浆重量的0.3~0.7%,于50~60℃的条件下酶解95~110min,再加热至125℃,保持1~3min,即得酶解枇杷汁;
4)将步骤3)中酶解枇杷汁过80目的过滤机去除大颗粒果肉渣后,进行胶磨,再调匀物料的酸度和浓度,搅拌均匀,然后在11~15MPa下均质,得枇杷汁半成品;
5)将步骤4)中的枇杷汁半成品加热至80~90℃,然后立即装罐、封口,在100~120℃下灭菌5~12min,然后冷却到40~45℃,包装入库,即制得本发明枇杷汁成品。
上述方案中,进一步地,步骤1)中所述烫漂液为柠檬酸溶液。
上述方案中,优选地,步骤3)中所述复合酶由果胶酶和纤维素酶按1:1的质量比混合而成。
本发明的有益效果为:
1、本发明采用柠檬酸溶液作为烫漂液,同时进行微波灭酶,能较好地保护枇杷果浆产生褐变,使制得的枇杷汁色泽均匀,稳定好,味道和气味俱佳,产品质量好,可增加产品的竞争力;
2、本发明与现有技术相比,本发明采用由果胶酶和纤维素酶混合而成的复合酶将枇杷原浆进行酶解处理,这样很好地提高了枇杷果实的出汁率、提高果汁的利用率,有益于推广。
具体实施方式
下面结合具体实施例对本发明作进一步的解释说明,但不局限于这些实施例。
实施例1
枇杷汁的加工方法,包括以下步骤:
1)挑选8成熟以上的枇杷原料,清洗干净,放入温度为90℃、浓度为0.09%的柠檬酸溶液中漂烫4min,同时进行微波灭酶4min,然后立即用自来水冷却;
2)将步骤1)中,冷却好的枇杷果去皮、核、果蒂,再将枇杷果肉破碎、打浆,得枇杷原浆;然后加入枇杷原浆重量0.15%的异抗坏血酸钠进行护色,备用;
3)将步骤2)中,护色处理后的枇杷原浆内加入由果胶酶和纤维素酶按1:1的质量比混合而成的复合酶、所述复合酶的加入量为枇杷原浆重量的0.35%,于50℃的条件下酶解110min,再加热至125℃,保持1min,即得酶解枇杷汁;
4)将步骤3)中酶解枇杷汁过80目的过滤机去除大颗粒果肉渣后,进行胶磨,再调匀物料的酸度和浓度,搅拌均匀,然后在11MPa下均质,得枇杷汁半成品;
5)将步骤4)中的枇杷汁半成品加热至80℃,然后立即装罐、封口,在100℃下灭菌10min,然后冷却到40℃,包装入库,即制得本发明枇杷汁成品。
实施例2
枇杷汁的加工方法,包括以下步骤:
1)挑选8成熟以上的枇杷原料,清洗干净,放入温度为100℃、浓度为0.1%的柠檬酸溶液中漂烫2min,同时进行微波灭酶2min,然后立即用自来水冷却;
2)将步骤1)中,冷却好的枇杷果去皮、核、果蒂,再将枇杷果肉破碎、打浆,得枇杷原浆;然后加入枇杷原浆重量0.2%的异抗坏血酸钠进行护色,备用;
3)将步骤2)中,护色处理后的枇杷原浆内加入由果胶酶和纤维素酶按1:1的质量比混合而成的复合酶、所述复合酶的加入量为枇杷原浆重量的0.57%,于55℃的条件下酶解100min,再加热至125℃,保持2min,即得酶解枇杷汁;
4)将步骤3)中酶解枇杷汁过80目的过滤机去除大颗粒果肉渣后,进行胶磨,再调匀物料的酸度和浓度,搅拌均匀,然后在12MPa下均质,得枇杷汁半成品;
5)将步骤4)中的枇杷汁半成品加热至85℃,然后立即装罐、封口,在110℃下灭菌8min,然后冷却到42℃,包装入库,即制得本发明枇杷汁成品。
实施例3
枇杷汁的加工方法,包括以下步骤:
1)挑选8成熟以上的枇杷原料,清洗干净,放入温度为110℃、浓度为0.15%的柠檬酸溶液中漂烫2min,同时进行微波灭酶2min,然后立即用自来水冷却;
2)将步骤1)中,冷却好的枇杷果去皮、核、果蒂,再将枇杷果肉破碎、打浆,得枇杷原浆;然后加入枇杷原浆重量0.3%的异抗坏血酸钠进行护色,备用;
3)将步骤2)中,护色处理后的枇杷原浆内加入由果胶酶和纤维素酶按1:1的质量比混合而成的复合酶、所述复合酶的加入量为枇杷原浆重量的0.7%,于60℃的条件下酶解95min,再加热至125℃,保持3min,即得酶解枇杷汁;
4)将步骤3)中酶解枇杷汁过80目的过滤机去除大颗粒果肉渣后,进行胶磨,再调匀物料的酸度和浓度,搅拌均匀,然后在15MPa下均质,得枇杷汁半成品;
5)将步骤4)中的枇杷汁半成品加热至90℃,然后立即装罐、封口,在120℃下灭菌5min,然后冷却到45℃,包装入库,即制得本发明枇杷汁成品。
Claims (3)
1.枇杷汁的加工方法,其特征在于,包括以下步骤:
1)挑选8成熟以上的枇杷原料,清洗干净,放入温度为90~110℃、浓度为0.09~0.15%的烫漂液中漂烫1~5min,同时进行微波灭酶1~5min,然后立即用自来水冷却;
2)将步骤1)中,冷却好的枇杷果去皮、核、果蒂,再将枇杷果肉破碎、打浆,得枇杷原浆;然后加入枇杷原浆重量0.1~0.3%的异抗坏血酸钠进行护色,备用;
3)将步骤2)中,护色处理后的枇杷原浆内加入复合酶、所述复合酶的加入量为枇杷原浆重量的0.3~0.7%,于50~60℃的条件下酶解95~110min,再加热至125℃,保持1~3min,即得酶解枇杷汁;
4)将步骤3)中酶解枇杷汁过80目的过滤机去除大颗粒果肉渣后,进行胶磨,再调匀物料的酸度和浓度,搅拌均匀,然后在11~15MPa下均质,得枇杷汁半成品;
5)将步骤4)中的枇杷汁半成品加热至80~90℃,然后立即装罐、封口,在100~120℃下灭菌5~12min,然后冷却到40~45℃,包装入库,即制得本发明枇杷汁成品。
2.根据权利要求1所述的枇杷汁的加工方法,其特征在于:步骤1)中所述烫漂液为柠檬酸溶液。
3.根据权利要求1所述的枇杷汁的加工方法,其特征在于:步骤3)中所述复合酶由果胶酶和纤维素酶按1:1的质量比混合而成。
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Cited By (6)
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CN104585566A (zh) * | 2014-12-10 | 2015-05-06 | 惠州学院 | 一种超声波和微波协同处理抗氧化果汁的加工方法 |
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CN106234883A (zh) * | 2016-10-21 | 2016-12-21 | 四川福仁缘农业开发有限公司 | 枇杷原浆饮料 |
CN106993733A (zh) * | 2017-03-31 | 2017-08-01 | 江苏省农业科学院 | 一种黄桃nfc果汁及其制备方法 |
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CN104585566A (zh) * | 2014-12-10 | 2015-05-06 | 惠州学院 | 一种超声波和微波协同处理抗氧化果汁的加工方法 |
CN104957552A (zh) * | 2015-06-08 | 2015-10-07 | 宁波希诺亚海洋生物科技有限公司 | 速溶枇杷粉 |
CN104957552B (zh) * | 2015-06-08 | 2018-06-12 | 宁波希诺亚海洋生物科技有限公司 | 速溶枇杷粉 |
CN106234883A (zh) * | 2016-10-21 | 2016-12-21 | 四川福仁缘农业开发有限公司 | 枇杷原浆饮料 |
CN106993733A (zh) * | 2017-03-31 | 2017-08-01 | 江苏省农业科学院 | 一种黄桃nfc果汁及其制备方法 |
CN107927485A (zh) * | 2017-08-08 | 2018-04-20 | 内江师范学院 | 一种香梨汁的酶法制取工艺 |
CN107788298A (zh) * | 2017-10-31 | 2018-03-13 | 浙江大学 | 鲜榨果汁防褐变方法 |
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