CN103948102A - 非浓缩紫薯原汁生产方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
一种非浓缩紫薯原汁生产方法,经原料挑选、清洗、切分、蒸煮、酶解、制汁、灭菌、无菌包装等步骤实现。与传统紫薯汁生产对比,本发明突出营养、安全、卫生,节能、环保,生产的产品不含化学防腐剂、甜味剂、香精、合成色素、食糖,产品为非浓缩,紫薯原汁花色苷含量≥100mg/L,紫薯各有效组份能够得到充分利用,紫薯原汁品质能够得到充分保障。
Description
技术领域
本发明涉及农产品精深加工技术领域,特别是涉及一种非浓缩紫薯原汁生产方法。
背景技术
甘薯[Ipomoea batatas(L.)Lam.]具有产量高,适应性广的特点,其薯块和藤叶富含碳水化合物、维生素、矿物质、食用纤维、花色苷、多酚、黄酮等营养性、功能性物质,是我国的重要粮食和工业原料作物,也是仅次于玉米的重要饲料作物。我国年产甘薯4亿吨 ,占世界总产量的80%以上 。
甘薯目前主要当做饲料和粮食的替代品,其中饲料用50%、直接鲜食15%、加工用10%、留种用5%、储运环节中损耗20%。甘薯加工制品主要为薯干、粗淀粉、酒精、粉条等低值初级产品 。
甘薯的主要器官薯块、茎、叶片除了绿色、黄色、白色、粉红色、红色等常见色彩外,还有一类相对少见的紫色,其中以薯肉中的紫色最为突出。这种块根肉色主色为紫色的甘薯,称为紫薯。块根的这种紫色色彩是由于其原位合成而含有大量花色苷的缘由。随着有关花色苷的研究与开发利用技术的发展,紫薯才从科研机构进入公众视线,因此紫薯不是转基因作物,而只是甘薯的一种类型。
紫薯除了具有普通甘薯的生理保健功能以外,还具有许多重要保健药用价值。综合多方面研究资料表明,花色素苷有抗氧化活性功能,可清除体内能产生有害物质氧的自由基;具抗突变活性,抑制肿瘤活性;防止血管紧张,恢复正常血压;抑制葡糖苷酶活性,控制Ⅱ型糖尿病;防止肝组织缺血,恢复肝功能;抑制脂蛋白氧化和防止血小板凝集;降低毛细血管通透性和脆性;防止肥胖症;改善视力等。
紫薯的应用主要有:
(1)提取天然色素:以紫薯为原料生产的天然食用色素,安全、无毒、无异味、色彩鲜艳,且具有一定的营养和药理作用,在食品、饮料、化妆品、医药等方面有着较大的应用潜力。
(2)食用紫薯
由于紫薯具有许多重要的生理保健功能和药用价值,因此,生产薯形美观、大小均匀、结薯早、无公害、色素含量高的紫薯作为特色、名贵蔬菜,推向农产品市场,加强宣传, 无疑将受到广大消费者的青睐。根据市场调查,紫薯鲜薯超市售价可达到5.0~7.0元/公斤,高于普通甘薯5倍以上。因此,紫薯的第二大重要用途是直接食用,强身健体,预防疾病,增进城乡居民身心健康。
(3)以紫薯为原材料加工生产功能食品
紫薯的第三大重要用途是作为功能食品生产的原材料进行深度开发,如保健饮料、红酒、保健红醋、紫薯全粉、紫薯挂面、紫薯果脯、紫薯蛋糕等。通过对紫薯的深加工,提高紫薯的附加值。
(4)紫薯汁开发
餐馆自制紫薯汁,无标准,受原料季节限制难以发展;目前少数企业紫薯汁生产大多是将新鲜紫薯破碎、打浆,提取花色苷,再以花色苷为材料,添加食糖、香精等进行调配生产。
目前紫薯汁应用中,餐馆自制紫薯汁受原料季节限制不能周年供应,现有的紫薯汁加工方法产品中不仅含有化学防腐剂、甜味剂、香精、合成色素等,而且紫薯各有效组份不能够得到充分利用。到目前为止,尚无不加任何添加剂的紫薯原汁生产方法的研究报道。
发明内容
本发明的目的在于提供一种非浓缩紫薯原汁生产方法。
本发明以新鲜紫薯为原料,经挑选、清洗、蒸煮后,通过生物酶技术处理制得紫薯原汁,采用无菌包装生产1L--220L紫薯原汁,小包装直接供应市场消费,大包装200升(无菌大桶包装)可以作为紫薯原汁半成品贮藏。紫薯原汁不添化学防腐剂、甜味剂、香精、合成色素、食糖,最大限度地保存了紫薯的色香味和营养成分,紫薯原汁花色苷含量≥100mg/L,可溶性固形物≥10%。,紫薯原汁0℃~4℃冷藏贮存,保质期为12个月。
本发明所述的一种非浓缩紫薯原汁生产方法,依次通过以下步骤实现:
(1)选择新鲜、无虫害、无腐烂紫薯,用水浸泡10~15 min后,清洗干净;
(2)将紫薯切分成2~3cm厚紫薯片,水蒸气将紫薯片蒸熟;
(3)将蒸熟的紫薯片捣成酱状,加入紫薯酱质量0.3%~0.4%的复合淀粉酶(液化酶、糖化酶)酶解,将紫薯淀粉转化成淀粉糖,然后压榨取汁得到紫薯原汁;
(4)将紫薯原汁通过常规超高温瞬时灭菌处理达到灭菌效果,然后常规无菌包装。
直接消费产品可采用250mL--1000 mL纸塑复合材料无菌包装,用作半成品贮存的紫薯原汁可采用无菌大袋大桶包装(220L)。紫薯原汁产品或者半成品0℃~4℃冷藏,可贮存12个月。
本发明的优点是,与传统紫薯汁生产对比,本发明突出营养、安全、卫生,节能、环保,生产的产品不含化学防腐剂、甜味剂、香精、合成色素、食糖,产品为非浓缩,紫薯原汁花色苷含量≥100mg/L,紫薯各有效组份能够得到充分利用,紫薯原汁品质能够得到充分保障。
具体实施方式
实施例1:
本发明非浓缩紫薯原汁生产工艺:挑选→清洗→切分→蒸煮→酶解→制汁→灭菌→无菌包装→成品贮存。
(1)挑选
紫薯一般在10月底即可采收,采收后的紫薯应贮放于通风、阴凉处。人工挑选新鲜、无虫害、无腐烂紫薯。
(2)清洗
清洗用水应达到饮用水卫生标准,洁净水浸泡10~15 min后采用鼓泡冲浪清洗、毛刷清洗等清洗干净。检查无泥沙、杂质、异物后,备用。
(3)切分
将紫薯机械切分成3cm厚紫薯片,以利于蒸煮。
(4)蒸煮
紫薯片经水蒸气蒸25min~30 min,将紫薯片蒸透、蒸熟。
(5)酶解
将蒸熟紫薯捣成酱状,加入紫薯酱质量0.35%的复合淀粉酶酶解,将紫薯淀粉转化成淀粉糖。
(6)制汁
完成酶解后的紫薯酱粘度下降,压榨取汁得到紫薯原汁。
(7)灭菌
紫薯原汁通过超高温瞬时灭菌(137℃6s)处理达到灭菌要求。
(8)无菌包装:
直接消费产品采用250mL--1000 mL纸塑复合材料无菌包装,用作半成品贮存可采用无菌大袋大桶包装(220L)。
(9)成品贮存:
紫薯原汁产品或者半成品0℃~4℃冷藏,可贮存12个月。
产品主要质量标准:产品卫生指标达到《GB 19297果、蔬汁饮料卫生标准》要求,紫薯原汁花色苷含量≥100mg/L,可溶性固形物≥10%。生产的产品不含化学防腐剂、甜味剂、香精、合成色素、食糖,产品为非浓缩。
实施例2:
同实施例1,只是步骤(5)酶解时加入紫薯酱质量0.3%的复合淀粉酶酶解。
实施例3:
同实施例1,只是步骤(5)酶解时加入紫薯酱质量0.4%的复合淀粉酶酶解。
Claims (1)
1.一种非浓缩紫薯原汁生产方法,其特征在于依次通过以下步骤实现:
(1)选择新鲜、无虫害、无腐烂紫薯,用水浸泡10~15 min后,清洗干净;
(2)将紫薯切分成2~3cm厚紫薯片,水蒸气将紫薯片蒸熟;
(3)将蒸熟的紫薯片捣成酱状,加入紫薯酱质量0.3%~0.4%的复合淀粉酶酶解,将紫薯淀粉转化成淀粉糖,然后压榨取汁得到紫薯原汁;
(4)将紫薯原汁通过常规超高温瞬时灭菌处理达到灭菌效果,然后常规无菌包装。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105192629A (zh) * | 2015-08-08 | 2015-12-30 | 周松茂 | 洋芋主食食品的环保型加工方法 |
CN108402355A (zh) * | 2018-03-06 | 2018-08-17 | 四川农业大学 | 一种紫薯花生复合饮料及其制备方法 |
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