CN103932326A - 一种原生态川木瓜果汁的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明主要公开了一种原生态川木瓜果汁的加工方法，本发明主要以川木瓜果实具有的药食两用价值的保健作用，通过一系列的加工技术步骤，配制成一种原生态川木瓜果汁的产品。该产品营养元素丰富，药用价值高、保健作用明显，具有疏通经络，驱风活血，有强壮、镇痛、平肝、和脾、化湿舒筋等多种功效，长期饮用能够降低血压、帮助消化、美容养颜，能消除体内过氧化物等毒素，净化血液，对肝功能障碍及高血脂、高血压病具有很好的防治效果。本技术的实施有效地拓宽川木瓜果品原料加工利用途径，丰富川木瓜果品生产加工保健食品种类，增加产品销售渠道，成倍增加产品经济收入，加快实现农业增效、农民增收、农村致富“三农”增长目标。
Description
所属技术领域
本发明涉及到一种川木瓜果品的生产加工技术，属于名特优果品深加工生产技术领域，具体涉及到一种原生态川木瓜果汁的加工方法。
技术背景
木瓜为蔷薇科木瓜属被子植物门双子叶植物纲植物
拉丁学名为：Chaenomelesspeciosa
中文学名：贴梗海棠、皱皮木瓜
别称：铁脚海棠、铁杆海棠、贴梗木瓜、川木瓜、宣木瓜等，川木瓜为中药名。
川木瓜是我国特有的珍稀水果之一，曾经被誉为“百益之果”美称，有很高的药用价值和食用价值，是一种营养丰富的药食两用的“果之珍品”。
川木瓜果实含有丰富木瓜酶，维生素C、B及钙、磷及矿物质，碳水化合物含量高，营养丰富，果实含大量丰富的胡萝卜素、蛋白质、钙盐、蛋白酶、柠檬酶等，具有防治高血压、肾炎、便秘和助消化、治胃病，川木瓜每百克鲜果含维生素2731mg，抗衰老物质3237No/g，对人体有促进新陈代谢和抗衰老的作用，还有美容护肤养颜的功效；特别是果实中还含有有效的抗癌物质---维生素B17，长期食用，能使人的身体具体很强的抗癌免疫能力。
近年来，随着社会经济的快速发展，人们生活水平的不断提高，健康保健意识的逐渐增强，人们的消费观念向预防保健型的转变，以及我国农村农业产业结构的调整和木瓜新的药用保健作用产品的不断开发和应用，川木瓜已逐渐成为集食用、药用、美容养颜与观赏为一体的极具广阔开发前景的新兴经济林树种，川木瓜作为“极具保健食品的药用果品”，其显著的药用价值为发展功能保健食品提供了良好的原料来源，其产品销售市场前景非常广阔。
现有技术
虽然川木瓜果品营养元素丰富，药用及保健功效明显，是一种珍稀果品之一，被誉为“百益之果”称号，但川木瓜果实又含有大量的单宁酸物质，涩味很重，涩度很高，酸性很大，即使充分成熟的果实也不适于直接食用，因而极大地限制了其经济价值。目前，大部分果农都是直接销售原果，一些果品加工企业受制于资金、以及自身加工研发技术跟进不及时等原因，至使川木瓜果品加工产品较少，品种单一，产品销售渠道途径少等现象的形成，严重制约了川木瓜果品的利用价值、经济价值。
申请号：CN201110419952的发明专利，所公开的是一种皱皮木瓜含片的制作方法，包括原料制备、提取脱胶、浓缩、喷雾干燥、调配压片、灭菌包装工艺，其特征是：1.原料制备：皱皮木瓜鲜果干燥至含水率为5～18％；2.提取脱胶：皱皮木瓜干放入纯净水中浸泡后过滤，滤液放入脱胶罐中加入脱胶剂脱胶，经板框式过滤机过滤；3.浓缩：将脱胶后的滤液抽入真空浓缩罐浓缩成浸膏；4.喷雾干燥：浓缩的皱皮木瓜浸膏喷雾干燥成皱皮木瓜精粉；5.调配压片：皱皮木瓜精粉中加入调味剂混合均匀后压片、干燥；6.压片经灭菌包装。
申请号：CN201310510113的发明专利，它涉及的是一种野木瓜果干的加工方法，其具体步骤为：原料挑选---切片---野木瓜果片脱苦去酸---木质纤维分解软化---糖渍液的制备---糖渍---真空渗糖---摆盘---干燥---质检---最后将通过检验的野木瓜果干称量并包装、入库。
申请号：CN201310567977的发明专利，所公开的是一种宣木瓜片的生产工艺，它的步骤如下：(1)去核，将新鲜宣木瓜去核，用粉碎机粉碎至10mm-15mm，得到宣木瓜块；(2)在温度为4℃-18℃的条件下，将宣木瓜块和蜂蜜按照质量比为0.5∶1-1∶1的比例腌制30-90天；(3(将腌制后的宣木瓜块倒入打浆机进行打浆，宣木瓜块与水的质量比为1∶1-1∶3，得到宣木瓜原浆；(4)将宣木瓜原浆在90℃-105℃，0.5h-1h的条件下加热浓缩，然后加入蔗糖、柠檬酸、变性淀粉、果胶，搅拌混合均匀，得到宣木瓜浆；(5)将宣木瓜浆刮片、烘干、后熟、切片，得到宣木瓜片。
申请号：CN201310495245的发明专利，所公开的是一种木瓜保健粉的制作方法，以木瓜为原料，经原料预处理、打浆、酶处理、调配、均质、杀菌、喷雾干燥等步骤制成营养粉。
发明的目的
当前，随着时代的进步、经济社会的发展，人们生活水平的不断提高，国内外在饮食观念上跟以往发生了很大的变化，非常注重饮食安全，逐渐重视原生态、纯天然饮品，非常讲究高营养，健康食品，功能食品。川木瓜是一种营养丰富的药食两用的“果之珍品”，曾经被誉为“百益之果”美称，其药用价值和经济价值极高，越来越多的人非常关注、食用，产品日趋供不应求。随着川木瓜种植产业的不断发展壮大和国内国际市场需求量的不断增加，人们对川木瓜系列保健食品的日趋迫切，本发明开发的原生态川木瓜果汁产品，是针对国内外大众饮食需求发展而生产的，属于川木瓜深加工保健食品系列产品之一。本发明技术的实施拓展了川木瓜药食两用的应用领域，有效地解决了川木瓜生产加工技术难题，开拓川木瓜产品市场消费渠道，增加销售途径，提高了产品销售价格，大幅度提高果农生产增收、果品加工企业经济效益。
发明的内容
本发明的主要技术路线：(1)原料准备→(2)去皮→(3)切果除子粒→(4)榨汁→(5)沉淀过滤→(6)高温去涩→(7)再过滤→(8)酸度调配→(9)真空杀菌→(10)质检产品包装。
具体的实施方式：
(1)原料准备：选用具有九分成熟的无霉烂、无虫害川木瓜好果作为原料，保证果汁的品质质量，对有霉烂或虫害的川木瓜果实要先削去霉烂或虫害的部位，以完好的部分用作原料；
(2)洗涤去皮：将选好的川木瓜果实进行洗涤处理，除去川木瓜果表面沾附的尘埃、泥土及微生物后进行去皮；
(3)切果除子粒：将洗涤去皮后的果实对半切开，挖去果心、除去子粒，再切成二等分；
(4)榨汁：把经切果除子粒处理后的果块进行榨汁处理，提取原生态汁液；
(5)沉淀过滤：将榨汁处理后所得的果汁液，经过3个小时充分沉淀后，用精小目密度的滤网或高密度的滤布进行真空过滤，沥除果汁液中细质果肉；
(6)高温去涩：川木瓜果实含有较多的单宁酸物质，榨汁后所得的果汁液涩味很重，涩度很高，要先进行去涩处理，方法是将沉淀过滤后的川木瓜果汁液经10分钟的100℃高温进行去涩；
(7)再过滤：经高温去涩处理后的果汁液充分冷却后，再次用更精小目密度的滤网或更高密度的滤布进行二次真空过滤，沥除果汁液中细微果肉，直至透明性良好为止；
(8)酸度调配：经过高温去涩过滤后所得的原生态川木瓜果汁液酸度很高，不宜直接饮食，要进行酸度调配，调配原料为白糖，调配比例为7-10％左右，一般以大众所适宜的酸度口味为准；
(9)真空杀菌：将酸度调配好的川木瓜果汁液通过高温进行真空杀菌消毒处理；
(10)质检产品包装：真空杀菌处理后的果汁液，经过质检合格后，将果汁按不同的容积重量采用玻璃瓶灌装或纸质盒灌装进行产品包装。
发明的效果
本发明主要是根据川木瓜食用价值和药用价值的保健作用，通过一系列的加工技术方法步骤，配制成一种原生态川木瓜果汁的系列产品。此方法加工而成的川木瓜果汁营养元素丰富，营养物质流失少，风味纯正、口感好。该产品药用价值高、保健作用明显，具有疏通经络，驱风活血，有强壮、镇痛、平肝、和脾、化湿舒筋等多种功效，长期饮用能够降低血压、帮助消化、美容养颜，能消除体内过氧化物等毒素，净化血液，对肝功能障碍及高血脂、高血压病具有很好的防治效果；同时能主治中暑，霍乱转筋，脚气水肿，湿痹等症。本技术的运用有效地拓宽了川木瓜果品原料加工利用途径，丰富川木瓜果品生产加工保健食品种类，增加产品销售渠道，提高川木瓜药食两用极具保健食品的经济价值，成倍地大幅增加产品经济收入，产品具有广阔的市场前景。本技术的实施对川木瓜的生产发展具有十分重要的促进作用，有利于实现农业增效、农民增收、农村致富“三农”增长目标。
Claims (1)
1.本发明涉及到一种原生态川木瓜果汁的加工方法，其特征包括如下步骤：
(1)原料准备：选用具有九分成熟的无霉烂、无虫害川木瓜好果作为原料，保证果汁的品质质量，对有霉烂或虫害的川木瓜果实要先削去霉烂或虫害的部位，以完好的部分用作原料；
(2)洗涤去皮：将选好的川木瓜果实进行洗涤处理，除去川木瓜果表面沾附的尘埃、泥土及微生物后进行去皮；
(3)切果除子粒：将洗涤去皮后的果实对半切开，挖去果心、除去子粒，再切成二等分；
(4)榨汁：把经切果除子粒处理后的果块进行榨汁处理，提取原生态汁液；
(5)沉淀过滤：将榨汁处理后所得的果汁液，经过3个小时充分沉淀后，用精小目密度的滤网或高密度的滤布进行真空过滤，沥除果汁液中细质果肉；
(6)高温去涩：川木瓜果实含有较多的单宁酸物质，榨汁后所得的果汁液涩味很重，涩度很高，要先进行去涩处理，方法是将沉淀过滤后的川木瓜果汁液经10分钟的100℃高温进行去涩；
(7)再过滤：经高温去涩处理后的果汁液充分冷却后，再次用更精小目密度的滤网或更高密度的滤布进行二次真空过滤，沥除果汁液中细微果肉，直至透明性良好为止；
(8)酸度调配：经过高温去涩过滤后所得的原生态川木瓜果汁液酸度很高，不宜直接饮食，要进行酸度调配，调配原料为白糖，调配比例为7-10％左右，一般以大众所适宜的酸度口味为准；
(9)真空杀菌：将酸度调配好的川木瓜果汁液通过高温进行真空杀菌消毒处理；
(10)质检产品包装：真空杀菌处理后的果汁液，经过质检合格后，将果汁按不同的容积重量采用玻璃瓶灌装或纸质盒灌装进行产品包装。
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