CN103564559A - 一种红甜菜浓缩汁的制备方法 - Google Patents
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Abstract
本发明涉及一种红甜菜浓缩汁的制备方法。红甜菜营养丰富，含有粗蛋白、可溶性糖、粗脂肪、膳食纤维、维生素C、烟酸等，含有钾、钠、磷、镁、铁、钙，锌、锰、铜等矿物质。本发明采用新工艺把红甜菜加工成红甜菜浓缩汁，能保持丰富的营养成分，提高耐贮性，便利于加工制造各种营养食品、饮料，提高红甜菜资源的利用率。红甜菜浓缩汁的制备包括以下步骤：红甜菜—分拣—清洗—热烫灭酶—粉碎—酶解处理—离心分离—超滤—浓缩—瞬时超高温处理—无菌灌装—红甜菜浓缩汁。本发明的制备方法对红甜菜的利用率高，加工工序简单，营养损失小，并可有效减缓红甜菜浓缩汁的氧化。
Description
技术领域
本发明涉及食品加工技术领域，更具体的说，涉及一种红甜菜浓缩汁的制备方法。
背景技术
红甜菜为藜科甜菜属的一个变种，别名君达菜、牛皮菜、火焰菜、紫菜头。
红甜菜起源于欧美，以其紫红色的根肉做蔬菜用。是欧洲和美洲众多国家的重要蔬菜之一。在民间，除食用之外还可药用。世界卫生组织评选出的13种最佳蔬菜就有红甜菜。红甜菜还被美国防癌协会列为30种有防癌作用的果蔬之一。红甜菜是欧美国家使用了五百多年的保健菜，但是他们只拥有3种红甜菜加工产品：1.保鲜罐头；2.添加剂甜菜红色素；3.非处方保健品(粉剂、片剂)。
红甜菜营养丰富，含有粗蛋白、可溶性糖、粗脂肪、膳食纤维、维生素C、烟酸等，还含有钾、钠、磷、镁、铁、钙，锌、锰、铜等矿物质。红甜菜具有多种养生功效；红甜菜根含有丰富的钾、磷及容易消化吸收的糖，可促进肠胃道的蠕动；甜菜根中具有天然红色维生素B12及铁质，补血；红甜菜中的维生素C可将肠内三价铁还原成二价铁而促进铁的吸收；红甜菜中的烟酸参与血红蛋白的合成，使血红蛋白增加，携氧能力增强；红甜菜能防止维生素A引起的各类眼病；红甜菜有时候也被看成是一个小心脏，一杯红甜菜汁就有每日所需的1/3的叶酸，这种叶酸能保证人们远离心脏病。
红甜菜含有的天然红色素是一种生物碱类色素，是取代人工合成色素的最理想的天然红色素之一，具有一定的生理活性，相对合成色素而言，无毒、副作用，并具有改善肝功能和促进吸收的作用，更加安全可靠，得到了广大消费者的信赖和认可。
由于人们的生活水平提高，人们对蔬菜的种类、品质、风味的要求提高，而且向营养型、保健型、药用型转变。营养丰富，有益健康，能预防和治疗某些疾病的蔬菜受到大家的青睐，而红甜菜的营养和药用价值满足了人们的需求。
红甜菜虽然是欧美国家使用了五百多年的保健菜，但是他们的加工产品还比较少，只拥有3种红甜菜加工产品：1.保鲜罐头；2.添加剂甜菜红色素；3.非处方保健品(粉剂、片剂)。
发明内容
本发明提供一种红甜菜浓缩汁的制备方法，该方法制备出来的红甜菜浓缩汁营养丰富，能满足社会的需求，其具有独特而浓厚的红甜菜浓缩汁味道，且不易氧化。
本发明提供了一种红甜菜浓缩汁的制备方法，包括以下步骤：
挑选颜色较深、无腐烂、无病虫害的红甜菜根原料，清洗去除泥沙等杂质，进行热烫灭酶处理；
优选的，所述热烫灭酶过程是使用90℃以上热水处理5-10min。经过灭酶处理使甜菜本身含有的氧化酶失活，可以有效的降低在整个生产过程中的氧化变质。
将所述经热烫灭酶处理后的原料在真空状态下，进行粉碎；
优选的，所述粉碎是在真空度为0.065-0.085Mpa的真空系统中进行的，在真空系统中进行粉碎，可避免在粉碎的过程中与空气中的氧气充分接触而导致的氧化变质。
优选的，所述粉碎的粒度为大于40目，粉碎粒度过大，将会影响出汁率。
将所述粉碎后的原料进行酶解处理；
优选的，所述酶解处理使用的是果胶酶、纤维素酶、淀粉酶、非淀粉多糖酶中的一种或几种。酶添加量是8-60U/g(新鲜原料)，酶解温度为50-70℃，处理时间为1-3h。经过酶解处理，分解了红甜菜中的果胶、纤维素、大分子多糖等，可增加出汁率，并有利于后续的离心操作。
将所述酶解处理后的原料进行离心分离出红甜菜汁和红甜菜渣，得到的红甜菜汁经超滤后浓缩；
优选的，所述浓缩过程需要浓缩至可溶性固形物含量65-70％。
将所述浓缩后的红甜菜浓缩汁，进行瞬时超高温处理，经无菌灌装后，得到红甜菜浓缩汁产品。
优选的，所述瞬时超高温处理为130-150℃，30s。
具体实施方式
1、挑选颜色较深、无腐烂、无病虫害的新鲜红甜菜根原料10kg，清洗去除泥沙等杂质。
2、以95℃的热水，进行热烫灭酶10min。
3、在真空度为0.075Mpa的真空系统中进行粉碎，粉碎至颗粒度大于40目。
4、向粉碎后的原料中添加果胶酶45U/g(新鲜原料)，50℃，处理1.5h。
5、离心进行汁渣分离，得到红甜菜汁7.28kg。超滤后浓缩，浓缩至固含量在70％。将得到的红甜菜浓缩汁进行瞬时超高温处理，经无菌灌装后，得到红甜菜浓缩汁产品。
Claims (7)
1.一种红甜菜浓缩汁的制备方法，其特征在于该方法的工艺步骤为：红甜菜—分拣—清洗—热烫灭酶—粉碎—酶解处理—离心分离—超滤—浓缩—瞬时超高温处理—无菌灌装—红甜菜浓缩汁。
2.根据权利要求1所述的制备方法，其特征在于热烫灭酶过程是使用90℃以上热水处理5-10min。
3.根据权利要求1所述的制备方法，其特征在于粉碎是在真空度为0.065-0.085Mpa的真空系统中进行的。
4.根据权利要求1所述的制备方法，其特征在于粉碎的粒度为大于40目。
5.根据权利要求1所述的制备方法，其特征在于酶解处理使用的是果胶酶、纤维素酶、淀粉酶、非淀粉多6糖酶中的一种或几种，酶添加量是8-60U/g(新鲜原料)，酶解温度为50-70℃，处理时间为1-3h。
6.根据权利要求1所述的制备方法，其特征在于浓缩至可溶性固形物含量65-70％。
7.根据权利要求1所述的制备方法，其特征在于瞬时超高温处理为130-150℃，30s。
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