CN103734829B - 柿子生命水及其生产方法 - Google Patents
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Abstract
本发明涉及一种柿子生命水生产方法，步骤如下：⑴挤压分离得到含清汁的原浆；⑵原浆离心出清汁：将⑴中所述原浆经4000r/min的转速离心10min，收集上清汁；⑶酶解果胶：对⑵中所述清汁，加入清汁质量0.7-0.9‰果胶酶，混合均匀后加热至50-65℃，保温30-120min，得到初级清汁；⑷粗滤去纤维及杂质；（5）防返涩处理；（6）二次过滤（7）脱气、均质：对7中所述清汁进行真空脱气、然后均质，得到柿子生命水。本发明以纯柿果清汁为原料，不添加各类防腐剂、甜味剂及色素，并采用一次升温灭酶技术减少升温过程，极大程度地保留了柿子原有风味。
Description
技术领域
本发明属于食品制备领域，涉及柿子深加工，尤其是一种柿子生命水生产方法。
背景技术
柿子的营养成分十分丰富，但多加工成柿子干制品，如柿饼大多都浪费掉了柿子清汁，并且失去了新鲜柿子的风味与营养。
以水果为原料生产果汁的技术已经成型，其种类之多，受到消费者的不断追捧，市场占有率逐年增高，有着极广阔的的发展前景。然而，无论是发酵或未发酵的果蔬清汁饮料，几乎都添加了10%以上的水，随之加以甜味剂、色素、稳定剂等添加剂来恢复果汁原有滋味，但除果汁以外的添加物的加入对果汁进行了极大程度的稀释，并且从本质上破坏了果汁原有特色，降低了果汁的纯度，然而原果汁含量相对较高的浓缩果汁，即便最后都经过浓缩可以去除部分水分，但浓缩时长时间的加热也大大降低了果汁的营养价值，并且浓缩之后的糖度会增加到原果汁的3-4倍，过高糖度口感过甜不适于直接饮用，高糖摄入更不利于饮食健康。
中国专利201010013613.0中公布了一种浓缩柿子清汁饮料及其生产工艺，但生产过程中经两次升温过程来灭酶，并且加热煮沸两次，大大消耗了营养成分。多种浓缩清汁的生产都经加水预煮的过程，长时间的加热处理，破坏了果实原有的营养物质，并且风味物质大多在加热过程蒸发掉，大大降低了果实原汁的营养及特有风味。而对于发酵果汁，如我国陕西、甘肃、等地传统的浆水饮品，其多经过酵母菌发酵，生产工序繁琐且对生产各个环节环境卫生要求极高，极易侵染杂菌，产品质量较难控制。
目前，各种类型饮料的生产正蓬勃发展，并且水果纯天然的营养饮料的发展更是迅速，然而，高纯度的柿子清汁饮料却未曾问世，市场上亦未见相关产品。
发明内容
本发明的目的在于克服现有技术的不足之处，提供一种柿子生命水生产方法，本方法以纯柿果清汁为原料，不添加各类防腐剂、甜味剂及色素，并采用一次升温灭酶技术减少升温过程，极大程度地保留了柿子原有风味。
本发明是通过以下具体的技术方案来实现发明目的：
一种柿子生命水生产方法，步骤如下：
⑴脱涩：将清洗干净的柿子放入盛满含有65-75%的乙醇，3-5%的乙酸，0.8-1%的谷氨酸钠水溶液的清洗槽，清洗后置于密闭环境，脱涩4-10天；
⑵分离均质：将脱涩后的柿子挤压破碎分离果柄、果皮与果肉，经40目滤布过滤掉果皮与果柄，得到含清汁的原浆；原浆在高压10-20MPa破壁，在超声条件均质，均质5-30min，获得原浆；
⑶原浆离心：将⑵中所述原浆经4000r/min的转速离心10min，收集上清汁；
⑷酶解果胶：对⑶中所述清汁，加入清汁质量0.7-0.9‰果胶酶，混合均匀后加热至50-65℃，保温30-120min，得到初级清汁；
⑸粗滤去纤维及杂质：对⑷中所述初级清汁用滤膜过滤，得到清亮无明显杂质的次级清汁，所述滤膜孔径为0.3-0.6μm；
⑹防返涩：次级清汁中加入0.2-1%的脱苦剂，由α变性淀粉、β-环糊精和麦芽糊精组成脱苦剂，比例任意；
⑺过滤：过滤介质硅藻土、活性炭，过滤后为澄清的柿子生命水；
⑻脱气、均质：对得到的柿子生命水进行真空脱气、然后均质，得到柿子生命水成品；
⑼杀菌：获得的柿子生命水进行超高温瞬时灭菌，灭菌温度110-130℃，杀菌时间5-10s。
而且，所述脱苦剂包括α变性淀粉、β-环糊精和麦芽糊精，比例任意组合。
而且，对所述⑼中获得的柿子生命水进行超高温瞬时灭菌，灭菌温度110-130℃，其中最佳值为120℃；灭菌时间5-10s。
而且，所述脱涩柿子的成熟度为7～10分熟，其中最佳值为9分熟。
一种柿子生命水，该生命水提取自柿子细胞内水及部分细胞间隙水。
而且，采用上述的方法获得。
本发明的优点和积极效果如下：
1、本发明首先不经压榨取汁，而是通过离心处理对清汁与原浆进行分离，不仅不会破坏有效成分，而且很好的保留了新鲜柿子的风味与营养。
2、本发明采用瞬时灭菌即可使多酚氧化酶灭活，可以有效抑制褐变、保持营养物质，减少生产工序，且避免酶解液的使用，节约能源消耗，降低成本。
3、本发明以纯柿果清汁为原料，不添加各类防腐剂、甜味剂及色素，并采用一次升温灭酶技术减少升温过程，极大程度地保留了柿子原有风味。
4、本发明采用70%的乙醇，4%的乙酸，0.8%的谷氨酸钠水溶液来清洗和以及对柿子进行脱涩，乙酸能够对柿子进行破壁，提高脱涩效果，谷氨酸钠的使用提高了柿子降低了脱涩时间，提高了脱涩效果。
5、本发明经过高压10-20MPa破壁，能够将柿子的细胞壁破碎，有效释放细胞内水分，提高出水率。
6、本发明获得柿子生命水具有柿子本身携带细胞水以及细胞间质水，由于不同植物的细胞水具有特殊的氢键夹角，口感不同，具有不同的生理效果，意义重大。
具体实施案例
下面结合实施例，对本发明进一步说明，下述实施例是说明性的，不是限定性的，不能以下述实施例来限定本发明的保护范围。
以下百分比均为质量百分比。
实施例1
一种柿子生命水生产方法，步骤如下：
⑴挑选：柿子的成熟度为9分熟；
⑵清洗：将⑴中所述柿子用清水清洗除去表面杂质及灰尘；
⑶脱涩：将清洗干净的柿子放入盛满含有70%的乙醇，4%的乙酸，0.8%的谷氨酸钠水溶液的清洗槽，并平码于带孔隙的塑料筐内，层层叠放，并迅速用塑料大帐包裹码放好的柿子，形成密闭环境，脱涩4天；
⑷分离均质：将脱涩后的柿子挤压破碎分离果柄、果皮与果肉，经40目滤布过滤掉果皮与果柄，得到含清汁的原浆；然后在高压10-20MPa破壁，在超声条件均质，均质20min，获得原浆；
⑸离心出：将⑷中所述原浆经4000r/min的转速离心10min，收集上清汁；
⑹酶解果胶：对⑸中所述清汁，加入清汁质量0.9‰果胶酶，混合均匀后加热至50-65℃，保温30-120min，不但完全酶解果胶，而且兼具初级灭菌的作用，得到初级清汁；
⑺粗滤去纤维及杂质：对⑹中所述初级清汁用滤膜过滤，得到清亮无明显杂质的次级清汁，所述滤膜孔径为0.5μm；
⑻防返涩：次级清汁中加入0.2-1%的脱苦剂，由0.2%α变性淀粉、0.2%β-环糊精和0.2%麦芽糊精组成脱苦剂，比例任意；
⑼过滤：过滤介质硅藻土、活性炭，过滤后为澄清的柿子生命水；
⑽脱气、均质：对柿子生命水进行真空脱气、然后均质，得到柿子生命水；
⑾超高温瞬时灭菌：对⑽中所述柿子生命水进行超高温瞬时灭菌，灭菌温度110-150℃，其中最佳值为120℃；灭菌时间1-30s，其中最佳值为10s；
⑿冷却、无菌灌装：将⑾中所述杀菌后柿子生命水自然冷却至20℃后，采用无菌冷灌装技术进行灌装，得到柿子生命水成品。
实施例2
一种柿子生命水生产方法，步骤如下：
⑴挑选：柿子的成熟度为8分熟；
⑵清洗：将⑴中所述柿子用清水清洗除去表面杂质及灰尘；
⑶脱涩：将清洗干净的柿子放入盛满含有75%的乙醇，5%的乙酸，1%的谷氨酸钠水溶液的清洗槽，并平码于带孔隙的塑料筐内，层层叠放，并迅速用塑料大帐包裹码放好的柿子，形成密闭环境，脱涩4天；
⑷分离均质：将脱涩后的柿子挤压破碎分离果柄、果皮与果肉，经40目滤布过滤掉果皮与果柄，得到含清汁的原浆；然后在高压10-20MPa破壁，在超声条件均质，均质20min，获得原浆；
⑸原浆离心出清汁：将⑷中所述原浆经4000r/min的转速离心10min，收集上清汁；
⑹酶解果胶：对⑸中所述清汁，加入清汁质量0.8‰果胶酶，混合均匀后加热至55℃，保温90min，不但完全酶解果胶，而且兼具初级灭菌的作用，得到初级清汁；
⑺粗滤去纤维及杂质：对⑹中所述初级清汁用滤膜过滤，得到清亮无明显杂质的次级清汁，所述滤膜孔径为0.5μm；
⑻防返涩：次级清汁中加入0.2-1%的脱苦剂，由0.3%α变性淀粉、0.2%β-环糊精和0.1%麦芽糊精组成脱苦剂，比例任意；
⑼过滤：过滤介质硅藻土、活性炭，过滤后为澄清的柿子生命水；
⑽脱气、均质：对澄清的柿子生命水进行真空脱气、然后均质，得到柿子生命水；
⑾超高温瞬时灭菌：对⑼中所述柿子生命水进行超高温瞬时灭菌，灭菌温度110-150℃，其中最佳值为120℃；灭菌时间10s；
⑿冷却、无菌灌装：将⑽中所述杀菌后柿子生命水自然冷却至20℃后，采用无菌冷灌装技术进行灌装，得到柿子生命水成品。
柿子生命水中相关成分的检测数据
（1）420nm吸光值是最常用的非酶促褐变的反应指标，柿生命水在波长420nm处的吸光值：A=0.372。生命水较澄清，性质稳定。
（2）柿水中VC含量为0.02%，营养丰富。
（3）可溶性固溶物为21%brix。
Claims (2)
1.一种柿子生命水生产方法，其特征在于：步骤如下：
⑴脱涩：将清洗干净的柿子放入盛满含有65-75％的乙醇，3-5％的乙酸，0.8-1％的谷氨酸钠水溶液的清洗槽，清洗后置于密闭环境，脱涩4-10天；
⑵分离均质：将脱涩后的柿子挤压破碎分离果柄、果皮与果肉，经40目滤布过滤掉果皮与果柄，得到含清汁的原浆；原浆在高压10-20MPa破壁，在超声条件均质，均质5-30min，获得原浆；
⑶原浆离心：将⑵中所述原浆经4000r/min的转速离心10min，收集上清汁；
⑷酶解果胶：对⑶中所述清汁，加入清汁质量0.7-0.9‰果胶酶，混合均匀后加热至50-65℃，保温30-120min，得到初级清汁；
⑸粗滤去纤维及杂质：对⑷中所述初级清汁用滤膜过滤，得到清亮无明显杂质的次级清汁，所述滤膜孔径为0.3-0.6μm；
⑹防返涩：次级清汁中加入0.2-1％的脱苦剂，由α变性淀粉、β-环糊精和麦芽糊精组成脱苦剂，比例任意；
⑺过滤：过滤介质为硅藻土、活性炭，过滤后为澄清的柿子生命水；
⑻脱气、均质：对得到的柿子生命水进行真空脱气、然后均质；
⑼杀菌：将脱气、均质后的柿子生命水进行超高温瞬时灭菌，灭菌温度110-130℃，杀菌时间5-10s。
2.根据权利要求1所述的柿子生命水生产方法，其特征在于：所述脱涩柿子的成熟度为7～10分熟。
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