CN104013057B - 一种富含多酚的南酸枣汁饮料的生产方法 - Google Patents
一种富含多酚的南酸枣汁饮料的生产方法 Download PDFInfo
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Abstract
一种富含多酚的南酸枣汁饮料的生产方法，包括如下步骤：（1）将成熟南酸枣果，洗净，80℃漂烫灭酶，破碎，分别得到南酸枣果浆和南酸枣果核；（2）南酸枣果浆加重量4倍的水，再加入两者总重量0.04%‑0.08%的果胶酶复配，45℃酶解100min，80‑100℃灭酶5min，离心，得南酸枣澄清汁；（3）将与南酸枣清汁相等质量的水煮沸，加0.5倍白砂糖，煮沸5min，200目过滤，得糖液；（4）将南酸枣澄清汁与糖液一起泵入调配罐，搅拌混匀；（5）紫外单效降膜式灭菌，无菌灌装。本发明能有效地移除饮料中的纤维素、木质素和蛋白质，有效地保留饱满的口感，室温贮藏期长。同时对饮料中多酚破坏极少，所得南酸枣饮料富含多酚。
Description
技术领域
本发明属于饮料加工技术领域，涉及一种南酸枣汁饮料的生产方法。
技术背景
南酸枣Choerospondias axillaries (Roxb.)
burttet hill又名山枣，五眼果，酸枣等，属漆树科落叶大乔木。现代研究表明，南酸枣中含有多酚、天然果胶、膳食纤维、有机酸、维生素、等营养成分，其中酚类化合物含量高达77.25 mg/g (Wang, H., Gao, X. D., Zhou, G. C., Cai, L., & Yao, W. B.In vitro
andin vivo antioxidant activity of aqueous extract fromChoerospondias axillaris
fruit. Food Chemistry, 2008, 106(3), 888-895.)，具有抗心律失常、保护心肌缺血、抗血小板聚集、抗肿瘤、抗氧化、增强免疫、清除自由基等作用，这为南酸枣深加工提供了可能。另外，南酸枣中还富含独特的有机酸和芳香类物质，因此常被用来制备成枣糕和蜜饯，但该特点也可能用于制备富含多酚，且口感独特的饮料，为提高南酸枣的附加值提供另一种方法。
目前市场上富含多酚的饮料主要以茶饮料为主，而其他多酚类饮料多采用外源添加多酚的方式，如专利“一种植物多酚排铅功能饮料及其制备方法”（CN 103478827 A）所添加的植物多酚为茶多酚，苹果多酚和葡萄多酚中的一种或多种混合物，而专利“包含多酚的功能性酒精饮料”（CN101006169A）中所添加的多酚为绿茶多酚、葡萄多酚和洋葱多酚中的一种或多种。随着生活水平的提高，人们的消费结构也发生着变化，对健康营养的需求越来越高，营养型的果汁饮料取代嗜好型的碳酸饮料逐渐成为饮料业发展趋势。以南酸枣为原料制备的功能性饮料，无需外源添加多酚，安全健康，适于普遍人群的饮用。
果蔬类果汁中很多物质如纤维素、蛋白质、淀粉、果胶物质都影响澄清，特别是蛋白质容易和多酚反应，形成沉淀。通常在果汁加工过程中加入果胶酶(聚半乳糖醛酸酶)进行澄清处理，聚半乳糖醛酸酶能随机水解果胶生成较小的寡糖半乳糖醛酸，使果汁粘度降低，利于果汁过滤，加快和增强果汁的澄清效果。然而该处理工艺，常使果汁粘度迅速降低，缺少饱满感。
制约富含多酚类饮料开发的另一个主要技术障碍是饮料加工的灭菌操作环节常采用高温杀菌，在灭菌的同时也造成多酚的降解，从而造成最终饮料中多酚含量的降低。目前，人们也在试图采用新兴的杀菌技术用于饮料的生产中，如王荣和杨瑞金研究了高压脉冲电场对绿茶饮料杀菌的灭菌效果（王荣，杨瑞金. 高压脉冲电场对绿茶饮料杀菌的灭菌效果，食品与发酵工业，2005，31（11），133-136 ）。
发明内容
本发明的目的是提供一种富含多酚的南酸枣汁饮料的生产方法。
本发明是通过以下技术方案实现的。
本发明包括如下步骤。
（1）选用已成熟的南酸枣果，剔除杂质，洗去泥沙；再经过80℃热水漂烫灭酶；然后将南酸枣倒入滚筒式蜗杆破碎机中进行破碎，使果肉和皮与核分开，分别得到南酸枣果浆和南酸枣果核。
（2）在南酸枣果浆中加入其重量4倍的水，再加入两者总重量0.04%-0.08%的果胶酶复配，在45℃进行酶解100 min，酶解后在80-100℃灭酶5 min，离心机离心，得到南酸枣澄清汁。
（3）将与南酸枣清汁相等质量的水煮沸，加入水质量0.5倍的白砂糖，继续煮沸5 min，经200目的纱布过滤，制得糖液。
（4）用泵将南酸枣澄清汁与糖液一起泵入调配罐，开启搅拌机，混匀。
（5）将步骤（4）中搅拌均匀的饮料泵入紫外单效降膜式灭菌器中，从底部出料口，接收进行无菌灌装，即为成品。
本发明所述的酶复配为：果胶甲酯酶、鼠李糖半乳糖醛酸水解酶、阿拉伯聚糖酶和半乳聚糖酶，其质量配比为1：1-2.5：3-5：2-6。
本发明所述的紫外单效降膜式灭菌器通过降膜方式分布饮料，同时采用波长为254nm和185nm的紫外线，紫外灯管长度大于3 m。
本发明与现有技术对比的优点是：利用特定果胶酶的酶切位点的专一性，选择恰当的果胶酶复配(果胶甲酯酶，鼠李糖半乳糖醛酸水解酶，阿拉伯聚糖酶和半乳聚糖酶)水解南酸枣汁，能有效地移除饮料中的纤维素和木质素，既能起到利于过滤，澄清饮料的作用，又能有效地保留饱满的口感，室温贮存1个月，未出现明显混浊和沉淀。由于采用最新的紫外单效降膜式灭菌器进行南酸枣饮料的灭菌操作，对饮料中多酚破坏极少，所得南酸枣饮料富含多酚。
附图说明
附图1为本发明所采用的紫外单效降膜式灭菌器的示意图。其中1为进料口，2为紫外灯管，3为出料口。
具体实施方案
本发明将通过以下实施例作进一步说明。
实施例1。
（1）选用已成熟的南酸枣果，剔除杂质，洗去泥沙；再经过80℃热水漂烫灭酶；然后将南酸枣倒入滚筒式蜗杆破碎机中进行破碎，使果肉和皮与核分开，分别得到南酸枣果核、果皮、和果浆。
（2）在10 kg南酸枣果浆中加入40 kg的水，混匀，再加入0.03 kg的果胶酶复配(果胶甲酯酶，鼠李糖半乳糖醛酸水解酶，阿拉伯聚糖酶和半乳聚糖酶的质量配比为1：1：5：4)，在45℃下进行酶解，酶解100 min后，将酶解液在80℃下进行灭酶处理5 min，三足式离心机2000转/min下离心15 min，得到南酸枣澄清汁。
（3）将50 kg水煮沸，加入25 kg白砂糖，继续煮沸5 min，再经200目的纱布过滤，制得糖液。
（4）用泵将南酸枣澄清汁与糖液一起泵入调配罐，开启搅拌机，混匀。
（5）将步骤（4）中搅拌均匀的饮料从紫外单效降膜式灭菌器进料口1泵入，均匀分布于各管道，沿管内壁留下，经紫外灯管2照射后，从底部出料口3流出，接收进行无菌灌装，即为成品。
采用福林法测定南酸枣饮料中多酚含量，高达1050 mg/kg，高于国标关于果汁茶饮料中关于茶多酚的要求200 mg/kg。
根据国标GB19297-2003进行饮料微生物检测，未检出致病菌，而菌落总数、大肠菌群、霉菌及酵母菌均低于国标的检出限。
将南酸枣饮料籽室温18~20 ℃贮存1个月，理化指标及微生物指标均符合要求，未出现明显混浊和沉淀。
实施例2。
（1）选用已成熟的南酸枣果，剔除杂质，洗去泥沙；再经过80℃热水漂烫灭酶；然后将南酸枣倒入滚筒式蜗杆破碎机中进行破碎，使果肉和皮与核分开，分别得到南酸枣果浆和南酸枣果核。
（2）在20 kg南酸枣果浆中加入80 kg的水，混匀，再加入0.05 kg的果胶酶复配(果胶甲酯酶，鼠李糖半乳糖醛酸水解酶，阿拉伯聚糖酶和半乳聚糖酶的质量配比为1：2.5：3：2)，在45℃下进行酶解，酶解100 min后，将酶解液在90℃下进行灭酶处理5 min，三足式离心机2000转/min下离心15 min，得到南酸枣澄清汁。
（3）将100 kg水煮沸，加入50 kg白砂糖，继续煮沸5 min，再经200目的纱布过滤，制得糖液。
（4）用泵将南酸枣澄清汁与糖液一起泵入调配罐，开启搅拌机，混匀。
（5）将步骤（4）中搅拌均匀的饮料从紫外单效降膜式灭菌器进料口1泵入，均匀分布于各管道，沿管内壁留下，经紫外灯管2照射后，从底部出料口3流出，接收进行无菌灌装，即为成品。
采用福林法测定南酸枣饮料中多酚含量，高达980 mg/kg，高于国标关于果汁茶饮料中关于茶多酚的要求200 mg/kg。
根据国标GB19297-2003进行饮料微生物检测，未检出致病菌，而菌落总数、大肠菌群、霉菌及酵母菌均低于国标的检出限。
将南酸枣饮料籽室温18~20 ℃贮存1个月，理化指标及微生物指标均符合要求，未出现明显混浊和沉淀。
以上所述实施例仅表达了本发明的部分实施方式，故不能依此限定本发明的专利范围，即依本发明专利范围及说明书内容所做的等效改变与改进，皆应仍属本发明涵盖的范围内。
Claims (2)
1.一种富含多酚的南酸枣汁饮料的生产方法，其特征是包括如下步骤：
（1）选用成熟南酸枣果，洗净，80℃热水漂烫灭酶，滚筒式蜗杆破碎机破碎，分别得到南酸枣果浆和南酸枣果核；
（2）在南酸枣果浆中加入其重量4倍的水，再加入两者总重量0.04%-0.08%的果胶酶复配，45℃酶解100 min，酶解后80-100℃灭酶5 min，离心机离心，得到南酸枣澄清汁；
（3）将与南酸枣清汁相等质量的水煮沸，加入水质量0.5倍的白砂糖，继续煮沸5 min，经200目的纱布过滤，制得糖液；
（4）用泵将南酸枣澄清汁与糖液一起泵入调配罐，开启搅拌机，混匀；
（5）将步骤（4）中搅拌均匀的饮料泵入远紫外单效降膜式灭菌器中，出料，无菌灌装；
所述的酶复配为：果胶甲酯酶、鼠李糖半乳糖醛酸水解酶、阿拉伯聚糖酶和半乳聚糖酶，其质量配比为1：1-2.5：3-5：2-6。
2.根据权利要求1所述的生产方法，其特征是所述的远紫外单效降膜式灭菌器通过降膜方式分布饮料，同时采用波长为254nm和185nm的紫外线，紫外灯管长度大于3 m。
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| CN105054178A (zh) * | 2015-07-27 | 2015-11-18 | 合肥一诺生物科技有限公司 | 一种南酸枣桑椹饮料及其制备方法 |
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| CN107988086B (zh) * | 2017-12-14 | 2019-11-08 | 青岛蔚蓝生物集团有限公司 | 一种高产鼠李聚糖半乳糖醛酸水解酶的菌株 |
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| CN110604236A (zh) * | 2018-06-15 | 2019-12-24 | 雷炳忠 | 一种酸枣果原汁的生产方法 |
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