CN103653151B - 一种酶法制备番茄汁饮料的生产方法 - Google Patents
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Abstract
本发明为一种酶法制备番茄汁饮料生产方法,属于食品生物技术领域。工艺关键在于,用80-100℃水烫漂去皮,添加由异抗坏血酸钠和茶多酚复配(质量比为1∶2-1∶4)的护色剂,经65-85℃保温打浆处理,钝化氧化酶活性,控制番茄浆的氧化,保持其天然色泽;采用果胶酶NCB-PE40和纤维素酶AE80(质量比为1∶1-1∶3)复合酶解番茄浆,经过滤得到番茄汁;添加0.10%-0.50%复合稳定剂(由40%-50%黄原胶、20%-30%琼脂粉、20%-40%果胶复配而成),提高番茄汁饮料悬浮稳定性,通过加入白糖、柠檬酸调配,制成色泽明亮、营养丰富的番茄汁饮料。
Description
一、技术领域
本发明为一种酶法制备番茄汁饮料生产方法,属于食品生物技术领域。
二、背景技术
番茄属于茄科茄属,一年生草本植物,在热带为多年生植物,含有13种维生素和17种矿物质,其中番茄红素、谷胱甘肽等活性物质含量丰富。番茄集营养保健于一身,具有抗氧化、抗癌防癌、提高免疫力、降血脂等多种生理活性功能,是一种纯天然营养健康食品。
我国是番茄生产大国,番茄种植及加工规模居世界第三,番茄酱出口仅次于美国和欧盟,占世界贸易量的30%以上。由于番茄柔软多汁,不耐贮、供应期短,一般以鲜食为主,加工产品主要是番茄酱、番茄干、番茄罐头、番茄果脯。近年来,果蔬饮料、杂粮饮料受到了国内外广大消费者的青睐,开发风味独特、营养健康的番茄汁饮料具有广阔的市场前景。
传统的果蔬取汁方法为压榨法,但是由于番茄中含有大量果胶、纤维素等粘性物质,压榨出汁率低,成本高,制约了工业化生产。本发明采用生物酶解技术通过破坏细胞壁,降解果胶、纤维素、半纤维素、多糖等物质,促进番茄中的活性物质释放,提高番茄出汁率和营养活性功能;同时采用氧化控制技术,有效保持了新鲜番茄原有色泽和风味,通过复配稳定剂,提高了饮料的悬浮稳定性和产品保质期,具有巨大的市场潜力。
三、发明内容
技术问题本发明主要针对番茄加工过程中出汁率低、营养活性损失大等问题,采用现代生物技术、氧化控制技术、悬浮稳定技术,创新番茄汁生产工艺,开发出色泽鲜艳、悬浮稳定、营养丰富、风味独特的健康饮料,促进了番茄产业可持续性发展。
技术方案本发明提供了一种酶法制备番茄汁饮料生产方法,具体内容如下:
A、番茄打浆:挑选、清洗、整理成熟新鲜番茄,放入80-100℃的热水中浸泡5-30s,取出去皮、剔除番茄果蒂;添加0.1%-0.5%(质量分数)的复合护色剂(由异抗坏血酸钠和茶多酚复配而成,质量比为1∶2-1∶4),在79型控温多用组织捣碎机(江阴市保利科研器械有限公司制造)中保温(65-85℃)高速打浆2-10min,然后迅速冷却至20-50℃。
B、生物酶解:在番茄浆料中加入0.02-0.10%(质量分数)的复合酶(由果胶酶NCB-PE40(湖南尤特尔生化有限公司生产)和纤维素酶AE80(湖南尤特尔生化有限公司生产)复配而成,质量比为1∶1-1∶3),控制酶解温度35-60℃,pH3.0-5.0,搅拌速度500-2000rpm,酶解时间30-90min,得到酶解番茄浆。
C、过滤调配:将酶解番茄浆用60-200目尼龙滤布过滤,得到酶解番茄滤液即番茄汁。将黄原胶、琼脂粉、果胶按质量比5∶3∶2-5∶4∶4复配,混合均匀后,取0.10%-0.50%(质量分数)复配稳定剂,缓慢加入到50-100倍40-80℃纯净水中,用EUROSTAR搅拌器(德国IKA制造),以300-800rpm速度搅拌3-10min,然后加入1%-8%白砂糖、0.10%-0.50%柠檬酸、30%-50%番茄汁,最后用纯净水定量至100%。
D、均质脱气:将调配好的番茄汁在20-40MPa压力下,均质5-15min,然后进行真空脱气。
E、杀菌灌装:将脱气后的番茄汁加热到80℃进行灌装,在80-90℃水浴中灭菌10-30min,封盖,迅速降温至30-60℃,放置在0-18℃条件下贮藏。
本发明的主要优点和积极效果如下:
1、采用复合护色剂(由异抗坏血酸钠和茶多酚复配而成)和热打浆工艺,有效钝化了番茄的氧化酶,抑制了番茄浆氧化反应,减少了其活性损失。
2、采用生物酶处理技术,显著提高了番茄出汁率,与传统压榨法相比出汁率提高了10%以上,有效降低了生产成本;同时促进了番茄红素等营养活性物质的溶出,提高了番茄汁饮料营养与活性功能。
3、采用复配稳定剂(由黄原胶、琼脂粉、果胶复配而成),有效提高了番茄汁饮料悬浮稳定性。
四、具体实施方式
实施例1
挑选新鲜成熟番茄1kg,用90℃热水烫漂20s去皮,添加2g的复合护色剂(由1g异抗坏血酸钠和1g茶多酚复配而成),在79型控温多用组织捣碎机中保温70℃打浆6min,然后迅速冷却至30℃;在番茄浆料中加入0.7g的复合酶(由0.23g果胶酶NCB-PE40和0.47g纤维素酶AE80复配而成),酶解温度50℃,pH4.0,搅拌速度1000rpm,酶解时间70min。将酶解番茄浆用100目尼龙滤布过滤,得到番茄汁。将2g黄原胶、1.6g琼脂粉、1.6g果胶混合均匀后,缓慢加入到416g、50℃纯净水中,用EUROSTAR搅拌器,以600rpm速度搅拌8min,然后加入130g白砂糖、10.4柠檬酸、910g番茄汁,最后用水定量至2.6kg。将调配好的番茄汁饮料在35MPa压力下均质8min,真空脱气;脱气后的番茄汁加热到80℃灌装,在90℃水浴中灭菌10min,封盖,迅速冷却至40℃,放置在15℃条件下贮藏。
实施例2
挑选成熟新鲜番茄1kg,用80℃热水烫漂30s去皮,添加3g的复合护色剂(由0.75g异抗坏血酸钠和2.25g茶多酚复配而成),在79型控温多用组织捣碎机中保温85℃打浆8min,然后迅速冷却至40℃;在番茄浆料中加入0.8g的复合酶(由0.4g果胶酶NCB-PE40和0.4g纤维素酶AE80复配而成),控制酶解温度55℃,pH4.5,搅拌速度1500rpm,酶解时间80min。将酶解番茄浆用80目尼龙滤布过滤,得到番茄汁。将3.45g黄原胶、2.07g琼脂粉、1.38g果胶混合均匀后,缓慢加入到483g、60℃纯净水中,用EUROSTAR搅拌器,以400rpm速度搅拌10min,然后加入138g白砂糖、6.9g柠檬酸、920g番茄汁,用水定量至2.3kg。将调配好的番茄汁饮料在40MPa压力下均质5min左右,真空脱气;脱气后的番茄汁加热到80℃灌装,在82℃水浴中灭菌20min,封盖,迅速降温至30℃,放置在8℃条件下贮藏。
Claims (2)
1.一种酶法制备番茄汁饮料的生产方法,其特征在于,采取如下步骤:
A、挑选新鲜成熟番茄1kg,用90℃热水烫漂20s去皮;
B、添加2g的复合护色剂,在79型控温多用组织捣碎机中保温70℃打浆6min,然后迅速冷却至30℃;
C、在番茄浆料中加入0.7g的复合酶,酶解温度50℃,pH4.0,搅拌速度1000rpm,酶解时间70min;
D、将酶解番茄浆用100目尼龙滤布过滤,得到番茄汁,将2g黄原胶、1.6g琼脂粉、1.6g果胶混合均匀后,缓慢加入到416g、50℃纯净水中,用EUROSTAR搅拌器,以600rpm速度搅拌8min,然后加入130g白砂糖、10.4g柠檬酸、910g番茄汁,最后用水定量至2.6kg;
E、将调配好的番茄汁饮料在35MPa压力下均质8min,真空脱气,脱气后的番茄汁加热到80℃灌装,在90℃水浴中灭菌10min,封盖,迅速冷却至40℃,放置在15℃条件下贮藏;
所述的复合护色剂由1g异抗坏血酸钠和1g茶多酚复配而成;
所述的复合酶由0.23g果胶酶NCB-PE40和0.47g纤维素酶AE80复配而成。
2.一种酶法制备番茄汁饮料的生产方法,其特征在于,采取如下步骤:
A、挑选成熟新鲜番茄1kg,用80℃热水烫漂30s去皮;
B、添加3g的复合护色剂,在79型控温多用组织捣碎机中保温85℃打浆8min,然后迅速冷却至40℃;
C、在番茄浆料中加入0.8g的复合酶,控制酶解温度55℃,pH4.5,搅拌速度1500rpm,酶解时间80min;
D、将酶解番茄浆用80目尼龙滤布过滤,得到番茄汁,将3.45g黄原胶、2.07g琼脂粉、1.38g果胶混合均匀后,缓慢加入到483g、60℃纯净水中,用EUROSTAR搅拌器,以400rpm速度搅拌10min,然后加入138g白砂糖、6.9g柠檬酸、920g番茄汁,用水定量至2.3kg;
E、将调配好的番茄汁饮料在40MPa压力下均质5min,真空脱气,脱气后的番茄汁加热到80℃灌装,在82℃水浴中灭菌20min,封盖,迅速降温至30℃,放置在8℃条件下贮藏;
所述的复合护色剂由0.75g异抗坏血酸钠和2.25g茶多酚复配而成;
所述的复合酶由0.4g果胶酶NCB-PE40和0.4g纤维素酶AE80复配而成。
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CN110250377A (zh) * | 2019-06-27 | 2019-09-20 | 上海应用技术大学 | 一种卷心菜清汁饮料的制备方法 |
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