CN103989226A - 一种苦瓜原汁的制备方法 - Google Patents
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Classifications
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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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明属于苦瓜初加工技术领域,具体公开了一种苦瓜原汁的制备方法。依次按以下步骤进行:原料清洗、拣选切段、浮洗、冷打浆、灭酶、二次打浆、卧螺、均质、二次卧螺、二次均质、杀菌冷却、无菌灌装。本发明可以为苦瓜类饮料和其他制品提供原料,满足不同消费者的需求。本发明生产出的苦瓜原汁质地均匀,能够分散在苦瓜饮料中;而且经加工处理后,苦瓜的色泽保持较好,在做饮料或其他制品时能够呈现苦瓜原有的色泽;加工成苦瓜原汁可以延长苦瓜的使用时间,而且便于储存,还可以缓解鲜销压力,防止苦瓜变红腐烂;发挥当地的资源优势和成本优势,当地苦瓜种植面积较多,旺季时苦瓜成本较低,加工苦瓜汁的原料丰富。
Description
技术领域
本发明属于苦瓜初加工技术领域,具体涉及一种苦瓜原汁的制备方法。
背景技术
苦瓜又名凉瓜,是葫芦科植物,为一年生攀缘草本。
苦瓜果实中含有丰富的蛋白质、糖、矿物质及各种维生素等。特别是维生素C含量尤为突出,为黄瓜的14倍、冬瓜的5倍、番茄的7倍,为瓜类蔬菜之首。据分析,每100克嫩瓜的可食部分含粗蛋白0.7~3.0克、脂肪0.2克、糖1.8~3.0克、粗纤维1.7~2.5克、钙18~20毫克、磷20~80毫克、铁0.6毫克、胡萝卜素0.08毫克、维生素B 0.7毫克、维生素C高达56~160毫克。此外,还含有铁、维生素A和无机盐等。
苦瓜含有特殊糖甙,味苦性寒,能刺激唾液及胃液分泌,可促进食欲,帮助消化。此外,还具有解毒等功效,深受广大群众的喜爱。
苦瓜还具有如下功效和作用:
1、促进饮食、消炎退热:苦瓜中的苦瓜甙和苦味素能增进食欲,健脾开胃;所含的生物碱类物质奎宁,有利尿活血、消炎退热、清心明目的功效。
2、防癌抗癌:苦瓜蛋白质成分及大量维生素C能提高机体的免疫功能,使免疫细胞具有杀灭癌细胞的作用;苦瓜汁含有某种蛋白成分,能加强巨噬能力,临床上对淋巴肉瘤和白血病有效;从苦瓜籽中提炼出的胰蛋白酶抑制剂,可以抑制癌细胞所分泌出来的蛋白酶,阻止恶性肿瘤生长;苦瓜中所含的苦味素可抑制恶性肿瘤分泌蛋白质,防治癌细胞的生长和扩散。国外有实验发现,苦瓜能使人的舌、喉、口腔底部、鼻咽部癌的细胞生长受到抑制。苦瓜中的蛋白质和苦瓜素的抗癌机理,主要是它们能激活体内免疫系统的防御功能,增强免疫细胞的活性,抑制细胞的增殖或将其杀死。日本科学家认为,苦瓜蛋白可提高机体的免疫功能,能促进免疫细胞消灭癌细胞。
3、降低血糖:苦瓜的新鲜汁液,含有苦瓜甙和类似胰岛素的物质,具有良好的降血糖作用,是糖尿病患者的理想食品。
4、减肥美容:瓜中含有多种维生素、矿物质,含有清脂、减肥的特效成分,可以加速排毒;敷用上冰过的苦瓜片,可以解除肌肤的干燥问题,并且苦瓜还能滋润白皙皮肤,镇静和保湿肌肤;苦瓜含丰富的维生素B1、维生素C及矿物质,长期食用,能保持精力旺盛,对治疗青春痘有很大益处。
5、提高免疫力,预防血管疾病:苦瓜的维生素C含量很高,具有预防坏血病、防止动脉粥样硬化、提高机体应激能力、保护心脏等作用。苦瓜中丰富的维生素C能增强免疫力,并预防心血管疾病。加上苦瓜中特殊的生理活性蛋白质,能帮助皮肤新生与伤口愈合。
当前,国外对苦瓜研究的深度和广度迅速发展,苦瓜在食品中的应用研究多处于初加工阶段,随着对苦瓜研究的深入,其在其他方面的功能将会被发现,各功效的功能因子的结构及其作用机制将被阐明,从而推动其在功能性食品、保健食品以及其他方面的应用研究的快速发展。
作为一种药食兼用的保健食品,苦瓜有极高的深加工开发价值,且价格低廉,来源广泛,是我们经常食用的瓜类蔬菜,作为一种药食同源的蔬菜食品,苦瓜的资源十分丰富,但是新鲜苦瓜易腐烂,为了保存新鲜苦瓜的营养、风味,开发出食用方便且具有独特风味的天然苦瓜食品十分重要,生产苦瓜汁为研制生产苦瓜食品和苦瓜药物提供原料,具有良好的发展潜力和发展前景。
发明内容
本发明的目的在于提供一种苦瓜原汁的制备方法。
为实现上述目的,本发明采取的技术方案如下:
一种苦瓜原汁的制备方法,依次按以下步骤进行:原料清洗、拣选切段、浮洗、冷打浆、灭酶、二次打浆、卧螺、均质、二次卧螺、二次均质、杀菌冷却、无菌灌装。
具体步骤为:
(1)、原料清洗:水中添加3-5ppm的二氧化氯,对苦瓜表面进行清洗;
(2)、拣选切段:对苦瓜进行挑拣,挑出有表面发红或发黄或腐烂的苦瓜,除去苦瓜蒂和夹杂于苦瓜中的杂物,然后把苦瓜切成3-5cm的小段,同时拣出瓤变红的苦瓜;
(3)、浮洗:用水对切段后的苦瓜进行冲浪浮洗;
(4)、冷打浆:使用0.5<筛网孔径≤2mm的冷打浆机对浮洗后的苦瓜进行冷打浆,打浆时每吨苦瓜添加200-500克的葡萄糖酸锌对苦瓜进行护色;
(5)、灭酶:在90-95℃的温度下灭酶30秒;
(6)、二次打浆:灭酶后的苦瓜浆直接送入筛网孔径≤0.5mm的热打浆机进行二次打浆;
(7)、卧螺:利用卧式螺旋离心机,将苦瓜汁和苦瓜颗粒进行部分分离;
(8)、均质:对卧螺后的苦瓜汁进行一次均质,把苦瓜汁中的颗粒细化;
(9)、二次卧螺:利用卧式螺旋离心机进行二次卧螺,将均质后的苦瓜汁和其中的颗粒进一步分离;
(10)、二次均质:对二次卧螺后的苦瓜汁进行二次均质,把二次卧螺后的苦瓜汁再次乳化混匀,使苦瓜汁质地均匀、状态一致;
(11)、杀菌冷却:对苦瓜汁进行杀菌,杀菌温度90-105℃,杀菌时间10-30s,30s内将出料温度冷却到30℃以下;
(12)、无菌灌装:杀菌冷却后的苦瓜汁进行无菌灌装。
本发明的有益效果:
1、可以为苦瓜类饮料和其他制品提供原料,满足不同消费者的需求。苦瓜现用现榨时,榨出的苦瓜汁粗纤维和颗粒较多,生产出的饮料质地不均匀,而且易出现沉淀,本发明生产出的苦瓜原汁质地均匀,能够分散在苦瓜饮料中;而且经加工处理后,苦瓜的色泽保持较好,在做饮料或其他制品时能够呈现苦瓜原有的色泽。
2、加工成苦瓜原汁可以延长苦瓜的使用时间,而且便于储存,还可以缓解鲜销压力,防止苦瓜变红腐烂。
3、发挥当地的资源优势和成本优势。当地苦瓜种植面积较多,旺季时苦瓜成本较低,加工苦瓜汁的原料丰富。
具体实施方式
一种苦瓜原汁的制备方法,依次按以下步骤进行:
(1)、原料清洗:选用七八成熟的绿色苦瓜,经输送带进入内加有水且含4ppm的二氧化氯的鼓泡清洗机中,对苦瓜表面进行清洗,并杀死苦瓜表面的微生物;
(2)、拣选切段:在拣选台上对苦瓜进行挑拣,挑出有表面发红或发黄或腐烂的苦瓜,除去苦瓜蒂和夹杂于苦瓜中的杂物,然后把苦瓜切成4cm左右的小段,方便苦瓜顺利地进入冷打浆机,同时瓤变红的苦瓜也要拣出;
(3)、浮洗:使用干净的水和冲浪清洗机对切段后的苦瓜进行冲浪浮洗,洗去苦瓜表面附着的二氧化氯残留和其他杂质;
(4)、冷打浆:使用筛网孔径2mm的冷打浆机对浮洗后的苦瓜进行冷打浆,打浆时每吨苦瓜添加350克的葡萄糖酸锌对苦瓜进行护色,使锌取代叶绿素中的镁,形成可长期保持绿色的锌衍生物,保持苦瓜的绿色;苦瓜瓤和籽在冷打浆过程中能够被分离出去,降低了苦瓜汁的苦味,冷打浆后苦瓜浆中的颗粒不大于2mm;
(5)、灭酶:苦瓜浆进入管式加热器,在95℃的温度下灭酶30秒,既能快速杀灭苦瓜中的氧化酶,防止苦瓜被氧化,又能防止高温长时对苦瓜颜色的破坏;
(6)、二次打浆:灭酶后的苦瓜浆直接送入筛网孔径0.5mm的热打浆机进行二次打浆,使苦瓜浆质地均匀,颗粒不大于0.5mm;
(7)、卧螺:利用卧式螺旋离心机高速旋转将苦瓜汁和苦瓜颗粒进行部分分离;
(8)、均质:对卧螺后的苦瓜汁进行一次均质,把苦瓜汁中的颗粒细化;
(9)、二次卧螺:利用卧式螺旋离心机进行二次卧螺,将均质后的苦瓜汁和其中的颗粒进一步分离;
(10)、二次均质:对二次卧螺后的苦瓜汁进行二次均质,把二次卧螺后的苦瓜汁再次乳化混匀,使苦瓜汁质地均匀、状态一致;
(11)、杀菌冷却:使用管式杀菌机对苦瓜汁进行杀菌,杀菌温度100℃,杀菌时间20s,30s内将出料温度冷却到30℃以下,迅速冷却能够减少苦瓜汁变黄的几率,使苦瓜汁保持绿色;
(12)、无菌灌装:杀菌冷却后的苦瓜汁进行无菌灌装,使用无菌灌装可以延长保存期,延长苦瓜汁的销售时间。
无菌灌装后所得成品的质量指标检测结果见下表:
Claims (2)
1.一种苦瓜原汁的制备方法,其特征在于依次按以下步骤进行:原料清洗、拣选切段、浮洗、冷打浆、灭酶、二次打浆、卧螺、均质、二次卧螺、二次均质、杀菌冷却、无菌灌装。
2.如权利要求1所述的苦瓜原汁的制备方法,其特征在于具体步骤为:
(1)、原料清洗:水中添加3-5ppm的二氧化氯,对苦瓜表面进行清洗;
(2)、拣选切段:对苦瓜进行挑拣,挑出有表面发红或发黄或腐烂的苦瓜,除去苦瓜蒂和夹杂于苦瓜中的杂物,然后把苦瓜切成3-5cm的小段,同时拣出瓤变红的苦瓜;
(3)、浮洗:用水对切段后的苦瓜进行冲浪浮洗;
(4)、冷打浆:使用0.5<筛网孔径≤2mm的冷打浆机对浮洗后的苦瓜进行冷打浆,打浆时每吨苦瓜添加200-500克的葡萄糖酸锌对苦瓜进行护色;
(5)、灭酶:在90-95℃的温度下灭酶30秒;
(6)、二次打浆:灭酶后的苦瓜浆直接送入筛网孔径≤0.5mm的热打浆机进行二次打浆;
(7)、卧螺:利用卧式螺旋离心机,将苦瓜汁和苦瓜颗粒进行部分分离;
(8)、均质:对卧螺后的苦瓜汁进行一次均质,把苦瓜汁中的颗粒细化;
(9)、二次卧螺:利用卧式螺旋离心机进行二次卧螺,将均质后的苦瓜汁和其中的颗粒进一步分离;
(10)、二次均质:对二次卧螺后的苦瓜汁进行二次均质,把二次卧螺后的苦瓜汁再次乳化混匀,使苦瓜汁质地均匀、状态一致;
(11)、杀菌冷却:对苦瓜汁进行杀菌,杀菌温度90-105℃,杀菌时间10-30s,30s内将出料温度冷却到30℃以下;
(12)、无菌灌装:杀菌冷却后的苦瓜汁进行无菌灌装。
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