CN103598658B - 一种复合酶解制取澄清藕汁的工艺方法 - Google Patents
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Abstract
本发明公开了一种复合酶解制取澄清藕汁的方法，该方法以新鲜莲藕为原料，制取酶解澄清藕汁包括以下原料预处理、热烫、打浆、糊化、复合酶解、粗滤、离心分离、调配、杀菌等步骤，最终制得的产品口感清爽，甜度适宜，无涩味，有淡奶香味，冷藏口感佳，储藏稳定性能较好。本发明工艺简单，方法可靠，稳定性好，对果蔬汁饮料产业的发展及资源深度开发利用具有深远意义。
Description
技术领域
本发明属于果蔬加工和生物技术领域，具体地说涉及使用复合酶酶解法制取澄清藕汁的工艺方法。
背景技术
莲藕(NuhmbonuciferaGaertn)，是一种多年生水生植物，又名荷、藕、水华、水芝、水芸、水旦等，属于睡莲科，最初在亚洲大陆的南部地区种植。在中国，莲藕栽培历史悠久，约有3000多年，栽培面积和产量都很大，是一种重要的水生蔬菜。近些年来，莲藕种植产业发展迅速，已经成为一些地区调整农村产业结构、增加农户经济收入的重要手段。莲藕营养物质含量丰富，富含有大量的蛋白质、氨基酸、膳食纤维、碳水化合物、VC、VB1和VB2。由于莲藕质地脆嫩且风味清新独特，常被亚洲人制作成色拉、泡菜、甜点或烹饪菜肴。在中国，莲藕食品更是人们餐桌上的必备食物，食用形式多样，有鲜食、烹炒、蒸煮、腌制等。莲藕含有大量的多酚类物质，具备良好的抗氧化性。
中国传统的饮食习惯中，莲藕的食用形式一般为鲜食，或简单的家庭烹饪，精深加工产品较少，附加产值低。莲藕加工产品种类主要是鲜切藕、水煮藕、盐渍藕、速冻藕、真空保鲜藕、藕粉、糯米藕、藕汁饮料等。莲藕饮料是一种清心润肺、宜人爽口的果蔬饮料，深受消费者青睐。果蔬汁饮料的异军突起一方面在于果蔬汁饮料较好地保存了果蔬原料独特的风味和营养物质，满足了消费者日益增长的高品质需求，另一方面，中国丰富的果蔬资源也为发展果蔬饮料提供了广泛的加工原料，促使果蔬饮料成为行业新的增长引擎。尽管果蔬饮料在二十一世纪后，进入快速发展阶段，但据联合国公布的数据，中国人均饮用果蔬汁的量仅仅达到欧美等发达国家的五分之一，因此中国的果蔬饮料发展具有广阔的空间。
发明内容
本发明的目的在于提供一种复合酶解制取澄清藕汁的工艺方法。
本发明的目的可以通过以下技术来实现：
一种复合酶解制取澄清藕汁的工艺方法，包括以下步骤：
（1）原料预处理：新鲜原料莲藕经清洗去杂，再去皮、切块，厚度为0.5-1.0cm，备用；
（2）热烫：将浓度为0.05-0.1%的柠檬酸和浓度为0.01-0.03%的异抗坏血酸钠组成的护色溶液煮沸，加入莲藕块进行热烫，时间控制在100-160s；
（3）打浆：将莲藕块连同护色液，加入适量水进行连续式打浆，料液比控制在1:4-9；
（4）糊化：糊化温度62-71℃，糊化时间15-20min；
（5）复合酶解：将糊化后的莲藕汁冷却至30-55℃，作为酶解反应温度，用柠檬酸钠调控酶解液pH=4.7-6.8，然后加入30-70U/g的α-淀粉酶，保持温度30-55℃，酶解时间70-110min；在此基础上再加入20-50U/g的组合酶，保持温度45-75℃，酶解120-180min；酶解完成后迅速用沸水浴灭酶活5-10min；
（6）粗滤：采用6层纱布加1层绢布过滤；
（7）离心分离：转速4000-6000r/min，离心20-40min，保留上清液；
（8）调配：在莲藕原汁的基础上只需适量添加砂糖，调控适宜的糖酸比，添加0.01-0.06%CMC稳定剂和0.01-0.03%香精，搅拌均匀；
（9）杀菌：采用巴氏灭菌，95-105℃水浴，杀菌时间10-15min。
步骤（5）所述的组合酶由蛋白酶、纤维素酶、木聚糖酶、果胶酶、β-葡聚糖酶按质量比4-8:3-5：2-4:1-2:1的比例组合而成。
本发明的有益效果：
1、热烫过程中添加护色剂能有效控制褐变，保证产品色泽澄清；
2、工艺简单，容易控制，方法可靠；
3、通过复合酶解作用，可以有效利用新鲜莲藕中原有淀粉、蛋白质、纤维素等营养成分，同时也有助于后续工序中糖酸比的调配和减少白砂糖的添加量；
4、澄清汁成品中对于稳定剂的要求较低，从而可有效减少稳定剂的添加量，避免沉淀的产生影响成品感官质量；
本发明以鲜藕为原料，为藕汁生产工艺提供了理论依据，为新鲜莲藕资源的有效利用提供了一定的实际应用开发的参考价值，本发明在工业化实施后，对果蔬汁饮料产业的发展及资源深度开发利用具有深远意义。
具体实施方式
现以实验室实施为例，非限定实施例叙述如下：
将鲜藕原料洗净，去皮，切块（厚度0.5-1.0cm）。取900g预处理后的原料按料液比1:4-9加入溶解有护色剂的溶液中（0.08%柠檬酸+0.02%异抗坏血酸钠），在沸水中热烫100-160s，然后迅速冷却，打浆，再在62-71℃水浴中糊化15-20min。根据酶解条件添加柠檬酸钠12.6585g调节溶液pH，在30-55℃水浴中作为酶解反应温度，然后加入30-70U/g的α-淀粉酶，保持温度30-55℃，酶解时间70-110min；在此基础上再20-50加入U/g的组合酶（由蛋白酶、纤维素酶、木聚糖酶、果胶酶、β-葡聚糖酶按质量比5:3：2:2:1的比例组合而成），保持温度45-75℃，酶解120-180min；酶解完成后迅速用沸水浴（95℃以上）灭酶活5-10min。冷却，采用6层纱布+1层绢布粗滤，离心分离（控制转速4000-6000r/min离心20-40min），取上清液调配；成分调配（在莲藕原汁的基础上只需适量添加砂糖，调控适宜的糖酸比，添加0.01-0.06%CMC稳定剂和0.01-0.03%香精调香即可。），白砂糖添加量控制在3-6%，糖酸比为40-50:1。灌装，95℃沸水中灭菌10-15min，成品。成品品尝鉴定，口感清爽，甜度适宜，无涩味，有淡奶香味，冷藏口感更佳。
实验中选取柠檬酸钠作为调节剂，严格控制酶解酸碱环境pH。通常添加柠檬酸钠和较常规的食品添加剂磷酸氢二钠口感更加柔和，无涩味。澄清方式为此法特有，在此澄清条件下添加少量的稳定剂即可保证产品在储藏过程中无沉淀产生，呈澄清透明状态。
Claims (1)
1.一种复合酶解制取澄清藕汁的工艺方法，其特征在于包括以下步骤：
（1）原料预处理：新鲜原料莲藕经清洗去杂，再去皮、切块，厚度为0.5-1.0cm，备用；
（2）热烫：将浓度为0.05-0.1%的柠檬酸和浓度为0.01-0.03%的异抗坏血酸钠组成的护色溶液煮沸，加入莲藕块进行热烫，时间控制在100-160s；
（3）打浆：将莲藕块连同护色液，加入适量水进行连续式打浆，料液比控制在1:4-9；
（4）糊化：糊化温度62-71℃，糊化时间15-20min；
（5）复合酶解：将糊化后的莲藕汁冷却至30-55℃，作为酶解反应温度，用柠檬酸钠调控酶解液pH=4.7-6.8，然后加入30-70U/g的α-淀粉酶，保持温度30-55℃，酶解时间70-110min；在此基础上再加入20-50U/g的组合酶，保持温度45-75℃，酶解120-180min；酶解完成后迅速用沸水浴灭酶活5-10min；
所述的组合酶由蛋白酶、纤维素酶、木聚糖酶、果胶酶、β-葡聚糖酶按质量比4-8:3-5：2-4:1-2:1的比例组合而成；
（6）粗滤：采用6层纱布加1层绢布过滤；
（7）离心分离：转速4000-6000r/min，离心20-40min，保留上清液；
（8）调配：在莲藕原汁的基础上只需适量添加砂糖，调控适宜的糖酸比，添加0.01-0.06%CMC稳定剂和0.01-0.03%香精，搅拌均匀；
（9）杀菌：采用巴氏灭菌，95-105℃水浴，杀菌时间10-15min。
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| CN108294260A (zh) * | 2018-01-31 | 2018-07-20 | 李玟君 | 一种莲藕粉及其加工方法 |
| CN108432987B (zh) * | 2018-03-01 | 2021-08-13 | 江苏省农业科学院 | 一种莲藕汁饮料的制备方法 |
| CN111631325A (zh) * | 2020-06-09 | 2020-09-08 | 湖北大学知行学院 | 一种果蔬复合清凉型饮料及其制备方法 |
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