CN103815517A - 一种木瓜粉的制备方法 - Google Patents
一种木瓜粉的制备方法 Download PDFInfo
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Abstract
本发明公开一种木瓜粉的制备方法，其步骤为：1）将木瓜脱色软化后，加水打浆；2）在木瓜浆中，加入复合酶酶解，并用柠檬酸调节木瓜浆pH至3.4～3.6，得木瓜酶解液；3）将奶粉和黑米粉按1～3：1重量比混合，加水溶解，制得奶液；4）在木瓜酶解液中，加入木瓜重量30～50％的奶液、1～3％的山梨糖醇、10～20％的木糖醇和0.001～0.01％的β－环糊精调配均匀，杀菌、均质，再经喷雾干燥制得粉末，真空包装，即可。该制备方法简单易行，制得的饮料营养丰富、口感丝滑、具有独特的清新木瓜香味并伴有淡淡的奶香，方便存储和携带，具有清凉消暑、舒筋活络、和胃化湿等功效，老少皆宜。
Description
技术领域
本发明涉及一种水果固体饮料的制作工艺，具体涉及一种木瓜粉的制备方法。
背景技术
木瓜属热带水果，盛产于东南亚。富含各种氨基酸、维生素、钙铁等矿物质，以及木瓜蛋白酶和木瓜碱等。性温味酸，舒筋活络、和胃化湿，果皮光滑美观，果肉厚实细致、香气浓郁、汁水丰多、甜美可口，素有“百益之果”、“水果之皇”、“万寿瓜”之雅称，是岭南四大名果之一。近年来我国大力发展木瓜种植业，全国木瓜类水果年总产量不断的扩大，加上木瓜诸多的营养价值和生理保健功能，而且木瓜不易久留，尤其适合加工各种饮品。
目前市场上已出现用木瓜为原料制成饮料，其外观、口感、气味均不理想，保健效果也很单一，保藏过程营养成分还很容易流失，消费者不易接受。针对上述的不足，将木瓜进行进一步的深加工，不仅使饮料的营养进一步增强，同时也丰富了木瓜饮料的种类，还方便携带，具有良好的市场前景。
发明内容
本发明要解决的技术问题是提供一种木瓜粉的制备方法，该制备方法简单易行，制得的饮料营养丰富、口感丝滑、具有独特的清新木瓜香味并伴有淡淡的奶香，可以根据消费者的饮食习惯，随时自行冲调饮用，具有清凉消暑、舒筋活络、和胃化湿等功效，老少皆宜。
为解决上述技术问题，本发明采用以下技术方案：
一种木瓜粉的制备方法，包括以下步骤：
1）将木瓜去皮去籽，倒入3～5％食盐水中煮沸3～5分钟，捞起，用清水漂洗干净，加入1～5倍水打浆；
2）在得到的木瓜浆中，加入0.01～0.05％的果胶酶，于40～45℃条件下酶解3～5小时，并用柠檬酸调节木瓜浆pH值为3.4～3.6，制得木瓜酶解液；
3）将奶粉和黑米粉按1～3：1重量比混合，加入混合重量3～5倍水溶解，制得奶液；
4）在得到的木瓜酶解液中，加入木瓜重量30～50％的奶液、1～3％的山梨糖醇、10～20％的木糖醇和0.001～0.01％的β－环糊精调配均匀，杀菌、均质，再经喷雾干燥制得粉末，真空包装，即可。
步骤2）中，所述复合酶为果胶酶、纤维素酶和蛋白酶按3：1：1的重量比组成。
步骤4）中，所述杀菌的方式为巴氏灭菌法。
步骤4）中，所述均质的条件为50～60℃、25～30Mpa的条件下，均质1～3次。
步骤4）中，所述喷雾干燥的进风温度为120～160℃，出风温度为60～70℃，进料温度为50～60℃。
步骤4）中，真空包装时，以8克/袋装袋。
本发明保藏时，放置于阴凉处即可。
本发明饮用时，取一袋木瓜粉，用500mL左右的60～80℃的温开水冲调，即可饮用。其中冲调后放入冰箱中冷藏片刻，饮用效果更佳。
本发明木瓜粉的制备方法，以木瓜为主要原料，配以黑米粉和奶液，其原料来源广泛，再经柠檬酸、木糖醇和山梨糖醇调味，使制得的饮料营养丰富、酸甜适中、口感丝滑、具有独特的清新木瓜香味并伴有淡淡的奶香，同时具有清凉消暑、舒筋活络、和胃化湿、补益脾胃、益气活血、养肝明目的功效；本发明制备方法简单易控，制备过程的温度较低，可减少对木瓜中营养成分的破坏，同时木瓜经食盐水去涩处理、酶解处理和β－环糊精的包埋，可有效防止饮料制备过程木瓜原料发生褐变，极大的提高饮料的品质。
具体实施方式
下面以具体实施例作进一步说明，但本发明不局限于这些实施例。
实施例1
一种木瓜粉的制备方法，其步骤为：
1）将木瓜去皮去籽，倒入4％食盐水中煮沸4分钟，捞起，用清水漂洗干净，加入3倍水打浆；
2）在得到的木瓜浆中，加入0.03％的复合酶，于43℃条件下酶解4小时，并用柠檬酸调节木瓜浆pH值为3.5，其中复合酶为果胶酶、纤维素酶和蛋白酶按3：1：1的重量比组成，制得木瓜酶解液；
3）将奶粉和黑米粉按2：1重量比混合，加入混合重量4倍水溶解，制得奶液；
4）在得到的木瓜酶解液中，加入木瓜重量40％的奶液、2％的山梨糖醇、15％的木糖醇和0.005％的β－环糊精调配均匀，采用巴氏灭菌法杀菌后，于55℃、28Mpa的条件下，均质2次，再经喷雾干燥制得粉末，其中喷雾干燥的进风温度为140℃，出风温度为65℃，进料温度为55℃，以8克/袋真空包装，即可。
实施例2
一种木瓜粉的制备方法，其步骤为：
1）将木瓜去皮去籽，倒入5％食盐水中煮沸3分钟，捞起，用清水漂洗干净，加入5倍水打浆；
2）在得到的木瓜浆中，加入0.05％的复合酶，于40℃条件下酶解5小时，并用柠檬酸调节木瓜浆pH值为3.4，其中复合酶为果胶酶、纤维素酶和蛋白酶按3：1：1的重量比组成，制得木瓜酶解液；
3）将奶粉和黑米粉按3：1重量比混合，加入混合重量5倍水溶解，制得奶液；
4）在得到的木瓜酶解液中，加入木瓜重量50％的奶液、3％的山梨糖醇、10％的木糖醇和0.001％的β－环糊精调配均匀，采用巴氏灭菌法杀菌后，于60℃、25Mpa的条件下，均质3次，再经喷雾干燥制得粉末，其中喷雾干燥的进风温度为160℃，出风温度为60℃，进料温度为50℃，以8克/袋真空包装，即可。
实施例3
一种木瓜粉的制备方法，其步骤为：
1）将木瓜去皮去籽，倒入3％食盐水中煮沸3分钟，捞起，用清水漂洗干净，加入1倍水打浆；
2）在得到的木瓜浆中，加入0.01％的复合酶，于45℃条件下酶解3小时，并用柠檬酸调节木瓜浆pH值为3.6，其中复合酶为果胶酶、纤维素酶和蛋白酶按3：1：1的重量比组成，制得木瓜酶解液；
3）将奶粉和黑米粉按1：1重量比混合，加入混合重量3倍水溶解，制得奶液；
4）在得到的木瓜酶解液中，加入木瓜重量30％的奶液、1％的山梨糖醇、20％的木糖醇和0.01％的β－环糊精调配均匀，采用巴氏灭菌法杀菌后，于50℃、30Mpa的条件下均质，再经喷雾干燥制得粉末，其中喷雾干燥的进风温度为120℃，出风温度为70℃，进料温度为60℃，以8克/袋真空包装，即可。
实施例4
一种木瓜粉的制备方法，其步骤为：
1）将木瓜去皮去籽，倒入4％食盐水中煮沸5分钟，捞起，用清水漂洗干净，加入4倍水打浆；
2）在得到的木瓜浆中，加入0.04％的复合酶，于42℃条件下酶解5小时，并用柠檬酸调节木瓜浆pH值为3.4，其中复合酶为果胶酶、纤维素酶和蛋白酶按3：1：1的重量比组成，制得木瓜酶解液；
3）将奶粉和黑米粉按2：1重量比混合，加入混合重量5倍水溶解，制得奶液；
4）在得到的木瓜酶解液中，加入木瓜重量42％的奶液、2％的山梨糖醇、20％的木糖醇和0.006％的β－环糊精调配均匀，采用巴氏灭菌法杀菌后，于52℃、26Mpa的条件下均质，再经喷雾干燥制得粉末，其中喷雾干燥的进风温度为138℃，出风温度为65℃，进料温度为50℃，以8克/袋真空包装，即可。
Claims (5)
1.一种木瓜粉的制备方法，其特征在于，包括以下步骤：
1）将木瓜去皮去籽，倒入3～5％食盐水中煮沸3～5分钟，捞起，用清水漂洗干净，加入1～5倍水打浆；
2）在得到的木瓜浆中，加入0.01～0.05％的复合酶，于40～45℃条件下酶解3～5小时，并用柠檬酸调节木瓜浆pH值为3.4～3.6，制得木瓜酶解液；
3）将奶粉和黑米粉按1～3：1重量比混合，加入混合重量3～5倍水溶解，制得奶液；
4）在得到的木瓜酶解液中，加入木瓜重量30～50％的奶液、1～3％的山梨糖醇、10～20％的木糖醇和0.001～0.01％的β－环糊精调配均匀，杀菌、均质，再经喷雾干燥制得粉末，真空包装，即可。
2.根据权利要求1所述的制备方法，其特征在于：所述复合酶为果胶酶、纤维素酶和蛋白酶按3：1：1的重量比组成。
3.根据权利要求1所述的制备方法，其特征在于：所述杀菌的方式为巴氏灭菌法。
4.根据权利要求1所述的制备方法，其特征在于：所述均质的条件为50～60℃、25～30MPa的条件下，均质1～3次。
5.根据权利要求1所述的制备方法，其特征在于：所述喷雾干燥的进风温度为120～160℃，出风温度为60～70℃，进料温度为50～60℃。
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