CN103815512B - 一种番茄果醋饮料的生产方法 - Google Patents
一种番茄果醋饮料的生产方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
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- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明为一种番茄果醋饮料的生产方法,属于食品生物技术领域。将番茄清洗、护色、打浆,加入果胶酶NCB‑PE40和半纤维素酶PE0008复合酶解,得到番茄汁;在番茄汁中添加葡萄酒酵母进行发酵,当发酵液中酒精含量达到6%(v/v)以上,加入7015醋酸菌进行发酵,待发酵液的酸度不再发生变化时,停止发酵;将发酵番茄果醋、番茄汁、白砂糖、柠檬酸等调配后,得到风味独特、色泽明亮、营养丰富的番茄果醋饮品;经超高压非热杀菌,有效保持了其营养与活性功能,产品保质期在半年以上。
Description
一、技术领域
本发明为一种番茄果醋饮料的生产方法,属于食品生物技术领域。
二、背景技术
果醋是采用现代发酵技术,以水果或果品加工下脚料为原料生产的兼具调味和饮料功能的新型食品,一般含有十种以上有机酸和人体所需多种氨基酸,能促进新陈代谢,调节酸碱平衡,消除疲劳。番茄富含维生素C、类胡萝卜素、番茄红素等营养素,具有延缓衰老、抗氧化性、消除自由基、减缓动脉粥样硬化等疗效。由于番茄含水量高,不耐贮、供应期短,常常加工成番茄汁饮料、番茄酱、番茄罐头等系列产品。随着社会经济发展和物质生活水平提高,果醋饮料因其独特的风味和营养保健功能越来越受到广大消费者的青睐,市场上涌现了苹果醋、葡萄醋、柠檬醋、猕猴桃醋等产品。
本发明以番茄为原料,经过打浆、酶解、出汁、发酵、调配,制备成具有独特风味的番茄果醋饮料,通过现代超高压非热杀菌技术,有效保持了番茄原有的天然风味、色泽和营养。产品既有番茄的浓郁香味,又有食醋的柔和酸味,同时保留了丰富的维生素C、番茄红素等热敏性营养物质,产品货架期可达六个月以上,具有广阔市场发展潜力。
三、发明内容
技术问题本发明主要针对番茄深加工产品少、出汁率低、营养活性损失大的现状,采用现代生物技术和超高压非热杀菌技术,开发出色泽鲜艳、营养丰富、独特风味的番茄果醋饮品,满足人们对风味、营养、健康的需求。
技术方案本发明提供了一种番茄果醋饮料的生产方法,具体内容如下:
A、番茄打浆:挑选、清洗新鲜番茄,放入100℃的沸水中热烫10-20s,取出、去皮、剔除果蒂;添加0.1%-0.3%的茶多酚,在79型控温多用组织捣碎机中打浆2-10min,打浆温度60-80℃;所述添加量是以番茄总量计;
B、番茄汁的制备:在番茄浆料中加入质量分数为0.02-0.10%的复合酶(由果胶酶NCB-PE40半纤维素酶PE0008复配而成,质量比为1∶1-1∶5),控制酶解温度35-65℃,pH3.0-5.0,搅拌速度500-2000rpm,酶解30-90min;将酶解番茄浆用60-200目尼龙滤布过滤,得到番茄汁;
C、酵母发酵液制备:将番茄汁pH调整为3.0-5.0、糖度为20-30°Bx,加热至80-90℃杀菌5-15min,冷却后转移到密闭发酵罐中;加入0.5%-1.0%葡萄酒酵母,控制发酵温度25-35℃,发酵5-10d,待发酵液中酒精含量达到6%(v/v)以上,停止酒精发酵,得到酵母发酵液:
D、醋酸发酵:将上述酵母发酵液pH调整为3.0-5.0后,倒入醋酸发酵罐中,加入8%-15%醋酸菌扩培液(菌种为7015,总酸含量为1.5-2.5g/100mL),通入无菌压缩空气(每12小时测定一次总酸含量),在25-35℃条件下发酵1-6d,待发酵液的酸度不再发生变化时,停止发酵,经DC-204型蝶式离心机,在转速4000-8000r/min条件下,离心10-20min,取上清液,得到番茄果醋;
E、番茄果醋饮料调配;在番茄汁中加入3%-8%番茄果醋、8%-15%白砂糖、0.5%-2%柠檬酸,用EUROSTAR搅拌器,以200-500rpm速度搅拌3-10min;
F、灌装杀菌:将调配后的番茄果醋饮料进行灌装,在HPP600MPa/5L超高压设备(包头科发高压科技有限责任公司制造)中进行杀菌,控制杀菌温度15-50℃、压力200-400MPa、保压10-20min,杀菌后放置在0-18℃条件下贮藏。
本发明的主要优点和积极效果如下:
1、通过生物酶处理,显著提高了番茄出汁率,促进番茄红素等营养活性物质的溶出,提高了产品的营养与活性功能;
2、采用超高压非热杀菌,显著降低了番茄红素、维生素C等热敏性物质的损失,有效保持了产品的色泽、风味、营养与活性功能,产品保质期在六个月以上。
四、具体实施方式
实施例1
挑选新鲜成熟番茄500g,清洗后放入100℃的沸水中热烫10s,取出、去皮、剔除果蒂;添加0.5g的茶多酚,在79型控温多用组织捣碎机中打浆4min;在番茄浆料中加入0.2g的复合酶(由0.1g果胶酶NCB-PE40和0.1g半纤维素酶PE0008复配而成),控制酶解温度35℃,pH4.0,搅拌速度500rpm,酶解60min;将酶解番茄浆用100目尼龙滤布过滤,得到番茄汁;取150g番茄汁pH值调整为3.5、糖度为20°Bx,加热至80℃杀菌10min,冷却后转移到密闭发酵罐中;加入0.75g葡萄酒酵母,控制发酵温度为25℃,发酵5-10d,待发酵液中酒精含量达到6%(v/v),停止酒精发酵,得到酵母发酵液;将酵母发酵液pH值调整为3.5后,倒入醋酸发酵罐中,加入12g7015醋酸菌扩培液(总酸含量为1.5g/100mL),通入无菌压缩空气,每12小时测定一次总酸含量,在25-35℃条件下发酵3d,酸度不再发生变化时,停止醋酸发酵;经DC-204型蝶式离心机,在转速5000r/min条件下,离心10min,取上清液,得到番茄果醋;在300g番茄汁中加入9g番茄果醋、24g白砂糖、3g柠檬酸,用EUROSTAR搅拌器,以200rpm速度搅拌8min;将调配后的番茄果醋饮料进行灌装,在HPP600MPa/5L超高压设备中进行杀菌,控制杀菌温度35℃、压力300MPa、保压10min,杀菌后放置在18℃条件下贮藏。
实施例2
挑选新鲜成熟番茄500g,清洗后放入100℃的沸水中热烫15s,取出、去皮、剔除果蒂;添加1.0g的茶多酚,在79型控温多用组织捣碎机中打浆8min;在番茄浆料中加入0.4g的复合酶(由0.1g果胶酶NCB-PE40和0.3g半纤维素酶PE0008复配而成),控制酶解温度55℃,pH5.0,搅拌速度800rpm,酶解50min;将酶解番茄浆用100目尼龙滤布过滤,得到番茄汁;取150g番茄汁pH值调整为5.0、糖度为25°Bx,加热至85℃杀菌5min,冷却后转移到密闭发酵罐中;加入1.2g葡萄酒酵母,控制发酵温度为35℃,发酵5-10d,待发酵液中酒精含量达到6%(v/v),停止酒精发酵,得到酵母发酵液;将酵母发酵液pH值调整为4.5后,倒入醋酸发酵罐中,加入15g7015醋酸菌扩培液(总酸含量为2.0g/100mL),通入无菌压缩空气,每12小时测定一次总酸含量,在25-35℃条件下发酵2d,酸度不再发生变化,时,停止醋酸发酵;经DC-204型蝶式离心机,在转速4000r/min条件下,离心20min,取上清液,得到番茄果醋;在300g番茄汁中加入12g番茄果醋、30g白砂糖、2.4g柠檬酸,用EUROSTAR搅拌器,以500rpm速度搅拌3min;将调配后的番茄果醋饮料进行灌装,在HPP600MPa/5L超高压设备中进行杀菌,控制杀菌温度30℃、压力200MPa、保压15min,杀菌后放置在15℃条件下贮藏。
Claims (2)
1.一种番茄果醋饮料的生产方法,其特征在于采取如下生产步骤:
A、番茄打浆:挑选、清洗新鲜番茄,放入100℃的沸水中热烫10-20s,取出、去皮、剔除果蒂;添加0.1%-0.3%的茶多酚,在79型控温多用组织捣碎机中打浆2-10min,打浆温度60-80℃,所述添加量以番茄重量计;
B、番茄汁的制备:在番茄浆料中加入质量分数为0.02-0.10%的复合酶,该复合酶是由果胶酶NCB-PE40和半纤维素酶PE0008以质量比为1∶1-1∶5复配而成,控制酶解温度35-65℃,pH3.0-5.0,搅拌速度500-2000rpm,酶解30-90min;将酶解番茄浆用60-200目尼龙滤布过滤,得到番茄汁;
C、酵母发酵液制备:将番茄汁pH调整为3.0-5.0,糖度20-30°Bx,加热至80-90℃杀菌5-15min,冷却后转移到密闭发酵罐中,进行酵母发酵,待发酵液中酒精含量达到6%(v/v)以上,停止酒精发酵,得到酵母发酵液;
D、醋酸发酵:将上述酵母发酵液pH值调整为3.0-5.0后,倒入醋酸发酵罐中,加入总酸含量为1.5-2.5g/100mL的7015醋酸菌扩培液8-15%,通入无菌压缩空气,每12h小时测定一次总酸含量,在25-35℃条件下发酵1-6d,待发酵液的酸度不再发生变化,停止发酵,经DC-204型蝶式离心机,在转速4000-8000r/min条件下,离心10-20min,取上清液,得到番茄果醋;
E、番茄果醋饮料调配:在番茄汁中加入3%-8%番茄果醋、8%-15%白砂糖、0.5%-2%柠檬酸,用EUROSTAR搅拌器,以200-500rpm速度搅拌3-10min;所述番茄汁为B工艺中制得,所述添加量以番茄果醋饮料重量计;
F、灌装杀菌:将调配后的番茄果醋饮料进行灌装,在HPP600Mpa/5L超高压设备中进行杀菌,控制杀菌温度15-50℃、压力200-400Mpa、保压10-20min,杀菌后放置在0-18℃条件下贮藏。
2.根据权利要求1所述一种番茄果醋饮料的生产方法,其特征在于:所述步骤C中酵母发酵过程中,添加0.5%-1.0%的葡萄酒酵母,控制发酵温度25-35℃,发酵5-10d;所述添加量以番茄汁重量计。
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