CN104041904B - 一种丹竹液的制备方法 - Google Patents
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Abstract
本发明公开了一种丹竹液的制备方法，包括如下步骤：丹竹打浆、高压处理、酶解后，再通过微滤，杀菌。本发明不添加任何食品添加剂，采用超高温瞬间杀菌，保留了丹竹的营养和风味，清香微甜，不人工添加蔗糖，避免了白砂糖的添加带来健康问题，天然健康，满足人们对饮料安全、营养和风味口感越来越高的需求。
Description
技术领域
本发明涉及一种饮料的制备方法，具体的说是一种丹竹液的制备方法。
背景技术
丹竹，又称粉单竹，学名：Bambusa chungii，为禾本科簕竹属下的一个种，秆高3-7m，径约5cm，顶端下垂甚长，秆表面幼时密被白粉，节间长30--60cm，每节分枝多数且近相等。产自南方，主要产地为两广、福建及湖南。丹竹液为丹竹体内所含的液体，其富含氨基酸、偏硅酸、多种维生素和硒、锗、锶、锌、铁等20多种微量元素，具有迅速止渴、预防上火、醒酒、增强体能的效果，并且无毒、无药物副作用，常饮能活化人体细胞、抗衰老和增强免疫力。
竹子中纤维素的含量很高，一般在70％以上，纤维素通过化学键以及特殊作用力形成了非均一结构，阻碍了各组分的降解或分离，影响丹竹液的获得。现有的丹竹液是多是用钻孔或压榨取液的方法，收集丹竹内含有的竹液精制而成。采用钻孔方式获取丹竹液劳动强度大，且多需要在夜间取液，收集的丹竹液有限；采用压榨取液的方法，收率有限，导致资源的浪费，成本高，而这两种方法都难以克服丹竹中纤维素的抗降解、分离。
目前，处理纤维素的分解，常用的预处理方式有物理法、化学法和生物法等。物理法主要采用蒸汽爆破，存在能耗较高、处理效果差的缺点。化学处理主要采用酸处理、碱处理、有机溶剂处理等。酸处理一般采用稀酸在高温条件下进行，存在设备腐蚀和副产物多的不足；碱处理效果较好，但需要中和处理，增加了运行成本。有机溶剂处理存在着溶剂成本高，回收系统复杂，易燃易爆等缺点。生物法处理虽然条件温和，环境污染小，设备要求低，但处理周期较长，且效果比物理法差。水热处理采用水作为溶剂处理纤维素，在高温下，水电离生成的H+和纤维素生成的有机酸电离生成的H+均具有催化降解纤维素的作用，有利于木质纤维素的后续转化利用。中国发明专利CN102604121A采用水热法—高沸醇处理两步法，制备得到木糖、高纯纤维素、以及不含硫的高纯木质素。中国发明专利CN101798584A采用连续式水热法提高纤维素的酶水解以及转化制备乙醇，处理温度170-230℃，所用设备相对复杂，不易控制。
随着生活水平的提高，人们不仅注重食品的味道，更加注重食品的营养和健康功能。如何为消费者提供一种天然健康、营养丰富的丹竹液饮料成为饮料市场新的需求。
发明内容
本发明的目的是为了解决现有技术的不足，提供一种天然健康、营养丰富的丹竹液的制备方法。
本发明一种丹竹液的制备方法，包括如下步骤：
1)选择新鲜丹竹，洗净，切成3-5cm的小片，加入相同重量的纯净水，打碎得到竹浆；
2)高压处理：将竹浆放入高压罐中，加压至20-30MPa，使其压力均匀，并保持10-20min，恢复常压；
3)酶解：调整高压处理后的竹浆的pH5-6，置于密封发酵罐内，加入纤维素酶、蔗糖酶的复合酶进行酶解，酶解时间为12-24小时，酶解温度为43-45℃，纤维素酶、蔗糖酶的重量比为4：1，复合酶加入量为60-80mg/kg；
4)过滤：将酶解后的竹浆，先抽滤，收集滤液，滤液再通过微滤，收集流出液；
5)将微滤后得到的液体，灌装，超高温瞬间杀菌，得成品。
本发明所述的微滤，微滤膜一般采用0.05-0.3μm孔径的微孔滤膜，优选0.08-0.12μm孔径的微孔滤膜、最好采用0.10μm孔径的不锈钢微孔滤膜，除去溶液中绝大多数的水溶性蛋白质、纤维及悬浮物等杂质，效果较好。
进一步的，本发明抽滤或者微滤后得到滤渣，可以返回步骤3，进行再次酶解，可以增加收率。
与现有技术相比，本发明具有以下优点：
1、本发明对丹竹原料打碎后进行高压处理，得到竹浆，通过高压处理，丹竹中的纤维素、半纤维素等成分被撕裂、分解、溶出，利于后续酶解工序，反应后半纤维素溶出率可达99％，竹纤维素酶水解转化率可提高3.5倍以上。
2、作为一种饮料，本发明没有添加蔗糖、甜蜜素等甜味剂，而是采用酶解的方法，分解丹竹中的纤维素，得到葡萄糖等，带来淡淡的甜味，提供了丹竹液的甜味口感，天然健康。
3、在酶解的过程中，不仅将纤维素等大分子物质分解，同时，也带来了大量的鞣质、蛋白质、淀粉、细菌热源等物质以及许多微粒、亚微粒和絮状物的沉淀的问题，这些物质一方面影响丹竹液的口感，另一方面影响丹竹液的稳定性和色泽，本发明通过微滤，设定微孔滤膜孔径范围，去除这些大分子物质，既赋予丹竹液良好的口感，又改进了饮料的色泽和稳定性。
4、本发明不添加任何食品添加剂，采用超高温瞬间杀菌，保留了丹竹的营养和风味，清香微甜，不人工添加蔗糖，避免了蔗糖的添加带来健康问题，天然健康，满足人们对饮料安全、营养和风味口感越来越高的需求。
具体实施方式
下面以实施例对本发明作进一步说明，但本发明并不局限于这些实施例。
实施例1：
一种丹竹液的制备方法，包括如下步骤：
1)选择新鲜丹竹100kg，洗净，切成3-5cm的小片，加入100kg的纯净水，打碎得到竹浆；
2)高压处理：将竹浆放入高压罐中，加压至30MPa，使其压力均匀，并保持10min，恢复常压；
3)酶解：调整高压处理后的竹浆的pH6，置于密封发酵罐内，加入纤维素酶、蔗糖酶的复合酶进行酶解，酶解时间为12小时，酶解温度为43-45℃，纤维素酶、蔗糖酶的重量比为4：1，复合酶加入量为60mg/kg；
4)过滤：将酶解后的竹浆，先抽滤，收集滤液，滤液再通过微滤，微滤膜孔径0.08μm，收集流出液；
5)将微滤后得到的液体，灌装，超高温瞬间杀菌，得成品。
实施例2：
一种丹竹液的制备方法，包括如下步骤：
1)选择新鲜丹竹100kg，洗净，切成3-5cm的小片，加入100kg的纯净水，打碎得到竹浆；
2)高压处理：将竹浆放入高压罐中，加压至20MPa，使其压力均匀，并保持20min，恢复常压；
3)酶解：调整高压处理后的竹浆的pH5，置于密封发酵罐内，加入纤维素酶、蔗糖酶的复合酶进行酶解，酶解时间为24小时，酶解温度为43-45℃，纤维素酶、蔗糖酶的重量比为4：1，复合酶加入量为80mg/kg；
4)过滤：将酶解后的竹浆，先抽滤，收集滤液，滤液再通过微滤，微滤膜孔径0.12μm，收集流出液；
5)将微滤后得到的液体，灌装，超高温瞬间杀菌，得成品。
实施例3：
一种丹竹液的制备方法，包括如下步骤：
1)选择新鲜丹竹100kg，洗净，切成3-5cm的小片，加入100kg的纯净水，打碎得到竹浆；
2)高压处理：将竹浆放入高压罐中，加压至25MPa，使其压力均匀，并保持15min，恢复常压；
3)酶解：调整高压处理后的竹浆的pH5.5，置于密封发酵罐内，加入纤维素酶、蔗糖酶的复合酶进行酶解，酶解时间为18小时，酶解温度为43-45℃，纤维素酶、蔗糖酶的重量比为4：1，复合酶加入量为70mg/kg；
4)过滤：将酶解后的竹浆，先抽滤，收集滤液，滤液再通过微滤，微滤膜孔径0.10μm，收集流出液；滤渣，返回步骤3，进行再次酶解；
5)将微滤后得到的液体，灌装，超高温瞬间杀菌，得成品。
Claims (4)
1.一种丹竹液的制备方法，其特征在于包括如下步骤：
1)选择新鲜丹竹，洗净，切成3-5cm的小片，加入相同重量的纯净水，打碎得到竹浆；
2)高压处理：将竹浆放入高压罐中，加压至20-30MPa，使其压力均匀，并保持10-20min，恢复常压；
3)酶解：调整高压处理后的竹浆的pH5-6，置于密封发酵罐内，加入纤维素酶、蔗糖酶的复合酶进行酶解，酶解时间为12-24小时，酶解温度为43-45℃，纤维素酶、蔗糖酶的重量比为4：1，复合酶加入量为60-80mg/kg；
4)过滤：将酶解后的竹浆，先抽滤，收集滤液，滤液再通过微滤，收集流出液；
5)将微滤后得到的液体，灌装，超高温瞬间杀菌，得成品。
2.根据权利要求1所述的丹竹液的制备方法，其特征在于：所述的微滤，微滤膜孔径0.08-0.12μm。
3.根据权利要求2所述的丹竹液的制备方法，其特征在于：所述的微滤，微滤膜孔径0.10μm。
4.根据权利要求1所述的丹竹液的制备方法，其特征在于：所述抽滤或者微滤后得到滤渣，返回步骤3，进行再次酶解。
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