CN103750471A - 冬瓜汁水的资源化利用方法 - Google Patents
冬瓜汁水的资源化利用方法 Download PDFInfo
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- CN103750471A CN103750471A CN201410040628.4A CN201410040628A CN103750471A CN 103750471 A CN103750471 A CN 103750471A CN 201410040628 A CN201410040628 A CN 201410040628A CN 103750471 A CN103750471 A CN 103750471A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明提供了一种废弃冬瓜汁水的资源化利用方法，属食品加工技术领域，本发明将提取冬瓜膳食纤维后的冬瓜汁水通过沉降，分离，得到含有较高蛋白的纤维、含有油酸物质的纤维和冬瓜汁水；冬瓜汁水经酶解后依次采用硅藻土过滤、陶瓷膜过滤，纳米膜过滤，分离出冬瓜多糖和可直接饮用的多元素冬瓜水，使其变废为宝的同时，有效避免了大量冬瓜汁水的排放造成的土地钙化和环境污染，实现了冬瓜汁水的资源化利用，具有广泛的应用前景。
Description
技术领域
本发明属于食品加工技术领域，涉及一种废弃冬瓜汁水的资源化利用方法，尤其涉及一种利用废弃冬瓜汁水制备冬瓜糖、冬瓜纤维、多元素植物水等产品的方法。
背景技术
冬瓜（Benincasa Hispida Cogn）别名白瓜、枕瓜等，原产于中国。冬瓜的显著特点是产量高、体积大、水分多、热量低，富含碳水化合物、蛋白质、维生素以及膳食纤维等营养成分。冬瓜耐贮藏运输、耐热性强、肉质洁白、脆爽多汁，是适于现代化农产品加工的良好原料，越来越多地应用于各类新型食品及保健品的加工。冬瓜营养丰富，还含有多种生理活性成分，是典型的高钾低钠蔬菜，而且它还具有利尿、清热、化痰、消肿等功效，对于动脉硬化、冠心病、糖尿病及高血压患者是理想佳蔬，在医药领域中也有着广泛的用途。目前，冬瓜资源开发应用的研究与发展还比较缓慢。
由于冬瓜中膳食纤维含量很高，很多冬瓜产地的企业利用冬瓜中提取膳食纤维用于制作月饼馅料、元宵馅料及果酱等等。由于冬瓜的含水量相当大（约占冬瓜本身的百分之94%左右），因此，在提取冬瓜膳食纤维时会产生大量的冬瓜汁水，而这些具有很高营养成分的冬瓜汁水却被大量排放掉了，这不仅造成大量浪费而且造成大面积污染，而且由于冬瓜的特殊成分冬瓜汁排放在土地中会造成土地钙化，排放在河流中会导致水中生物大量死亡。
发明内容
本发明的目的是针对现有技术中存在的问题，提供一种废弃冬瓜汁水的资源化利用方法。
本发明冬瓜汁水的资源化利用方法，包括以下工艺步骤：
（1）冬瓜汁水的沉降、分离：将冬瓜汁放置在椎体储罐中沉降5～6小时，使含有油酸物质的纤维漂浮，含有蛋白的纤维沉淀；分离，含有较高蛋白的纤维用于生产饲料；含有油酸物质的纤维用于制作成冬瓜美容面膜（油酸是抑制体内黑色素沉积的有效物质，因而具有良好的润肤美容效果）；冬瓜汁水进入酶解工序；其中，冬瓜汁水原料为利用冬瓜提取膳食纤维后产生的冬瓜汁水；
（2）冬瓜汁水的酶解：调节冬瓜汁水的pH至5～5.5，用果胶酶降解冬瓜汁水中的果胶，使其粘度下降；果胶酶的用量为冬瓜汁水重量的0.1～0.2‰，，酶解温度在50～55℃，酶解时间为45～60min；
（3）过滤：将酶解后的冬瓜汁水先用硅藻土进行循环过滤，同时用分光光度计进行检测其透光比；当透光比达到98%后，再用陶瓷膜进行过滤，使得透光比达到99%；经过陶瓷膜过滤的冬瓜汁，其中的可溶性固形物在2.3～2.5%，其绝大部分为冬瓜多糖；然后用纳米膜过滤，将冬瓜多糖分离出来；分离后的冬瓜汁水为多元素植物水，可直接饮用；冬瓜多糖可用于生产冬瓜饴糖。
本发明制得的多元素植物水的物理性状：透明无色，甘冽微甜，略带冬瓜特有的香味。 经检测，每100g多元素植物水中含有钾65mg，钠0.2mg，磷14mg，镁5mg，铁0.1mg，抗坏血酸27mg，维生素E0.02mg，核黄素0.01mg，硫胺素0.01mg，尼克酸0.2mg，鸟氨酸0.02mg，天冬氨酸0.03mg，谷氨酸0.03mg，精氨酸0.01mg，葫芦巴碱0.02mg，丙醇二酸0.01mg，是典型的高钾低钠饮用水。
本发明制得的多元素植物水中，由于含有抗坏血酸、硫胺素、核黄素、尼克酸等抗癌元素，因而具防治癌症的作用；由于含有一定量葫芦巴碱和丙醇二酸，是防止淀粉向脂肪转化的有效物质，同时其还可以将体内多余的脂肪分解，因而是一种良好的减肥功能水；由于含有一定量的鸟氨酸，天冬氨酸、谷氨酸、精氨酸等，故而是一种解除人体游离氨毒素不可缺少的饮用水。
综上所述，本发明将废弃的冬瓜汁水通过沉降，分离，得到含有较高蛋白的纤维、含有油酸物质的纤维和冬瓜汁水；冬瓜汁水经酶解后依次采用硅藻土过滤、陶瓷膜过滤，纳米膜过滤，分离出冬瓜多糖和可直接饮用的多元素冬瓜水，使其变废为宝的同时，有效避免了大量冬瓜汁水的排放造成的土地钙化和环境污染，实现了冬瓜汁水的资源化利用。
具体实施方式
下面通过具体实施方式对冬瓜汁水的资源化利用的方法和产品作进一步说明。
（1）冬瓜汁水的沉降、分离：将利用冬瓜提取膳食纤维后产生的冬瓜汁水冬瓜汁放置在椎体储罐中沉降5～6小时；含有油酸物质的纤维漂浮，含有蛋白的纤维沉淀；分离得到三种产物：含有较高蛋白的纤维可用于生产饲料、含有油酸的纤维用于制作成冬瓜美容面膜、冬瓜汁水进入酶解工序。
（2）冬瓜汁水的酶解：将分离得到的冬瓜汁水调节pH至5～5.5，然后用果胶酶进行酶解，使冬瓜汁水中的果胶降解，从而使其粘度下降；果胶酶的用量为冬瓜汁水重量的0.1～0.2‰，酶解温度在50～55℃，酶解时间为45～60 min。
（3）过滤：将酶解后的冬瓜汁水先用300目左右的硅藻土进行循环过滤，同时用分光光度计进行检测其透光比；当透光比达到98%后，再用陶瓷膜进行过滤，进一步过滤掉冬瓜汁中的纤维物质，使得透光比达到99%。经过陶瓷膜过滤的冬瓜汁，其中的可溶性固形物在2.3～2.5%，其绝大部分为冬瓜多糖（由鼠李糖、阿拉伯糖、木糖、甘露糖、葡萄糖和半乳糖组成的杂多糖，其百分含量分别为4.7%、6.79%、1.91%、2.02%、6.36%、77.32%。）；然后用纳米膜过滤，将冬瓜多糖分离出来；分离出的冬瓜多糖可用于生产冬瓜饴糖（具体生产工艺件ZL 201110253872.5：冬瓜饴糖的制备方法），分离后的冬瓜汁水为多元素植物水；透明无色，甘冽微甜，略带冬瓜特有的香味。
经检测，每100g多元素植物水中含有钾65mg，钠0.2mg，磷14mg，镁5mg，铁0.1mg，抗坏血酸27mg，维生素E0.02mg，核黄素0.01mg，硫胺素0.01mg，尼克酸0.2mg，鸟氨酸0.02mg，天冬氨酸0.03mg，谷氨酸0.03mg，精氨酸0.01mg，葫芦巴碱0.02mg，丙醇二酸0.01mg，是典型的高钾低钠饮用水，可直接饮用。
Claims (3)
1.冬瓜汁水的资源化利用方法，包括以下工艺步骤： （1）冬瓜汁水的沉降、分离：将冬瓜汁放置在椎体储罐中沉降5～6小时，使含有油酸物质的纤维漂浮，含有蛋白的纤维沉淀；分离，含有较高蛋白的纤维用于生产饲料；含有油酸物质的纤维用于制作成冬瓜美容面膜；冬瓜汁水进入酶解工序； （2）冬瓜汁水的酶解：调节冬瓜汁水的pH至5～5.5，用果胶酶降解冬瓜汁水中的果胶，使其粘度下降； （3）过滤：将酶解后的冬瓜汁水用硅藻土进行循环过滤，同时用分光光度计进行检测其透光比；当透光比达到98%后，再用陶瓷膜进行过滤，使得透光比达到99%；经过陶瓷膜过滤的冬瓜汁，其中的可溶性固形物在2.3～2.5%，其绝大部分为冬瓜多糖；然后用纳米膜过滤，将冬瓜多糖分离出来，分离后的冬瓜汁水为多元素植物水，可直接饮用；冬瓜多糖可用于生产冬瓜饴糖。
2.如权利要求1所述冬瓜汁水的资源化利用方法，其特征在于：步骤（1）中，所述冬瓜汁水原料为利用冬瓜提取膳食纤维后产生的冬瓜汁水。
3.如权利要求1所述冬瓜汁水的资源化利用方法，其特征在于：步骤（2）中，果胶酶的用量为冬瓜汁水重量的0.1～0.2‰，酶解温度在50～55℃，酶解时间为45～60min。
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