CN104068354A - 一种蓝莓果粉的制备方法 - 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种蓝莓果粉的制备方法。其包括以下步骤：1）制浆：取蓝莓果清洗，打浆后，再用超微粉碎机处理，制得果浆；2）酶解：步骤1）制备的果浆加入果胶酶和淀粉酶，在温度50℃条件下酶解2小时，制得酶解液；3）干燥：步骤2）制得酶解液进行喷雾干燥，即得蓝莓果粉。本发明的制备方法简单，提高了原料利用率，而且制得的果粉富含花青素和粗纤维，营养更全面，口感滑润。
Description
技术领域
本发明涉及食品领域，特别是涉及一种蓝莓果粉的制备方法。
背景技术
蓝莓，一种小浆果，果肉细腻、种子极小。蓝莓果实平均重0.5～2.5g，最大重5g，可食率为100%，甜酸适口，且具有香爽宜人的香气，为鲜食佳品。蓝莓含有多种丰富的氨基酸、微量元素、花青素（主要成分为矢车菊色素-3-半乳糖苷、芍药色素-3-半乳糖苷、矢车菊色素-3-葡萄糖苷）和花色苷以及儿茶酸等多酚类物质，其中蓝莓花青素抗氧化性很强，对眼科和心脑血管疾病有较好的疗效，能起到美容保健等多种功效；维生素含量一般，但维生素E和吡哆醇（维生素B6）含量相对高；黄酮类物质占干重的0.5%，这类物质有降血压、软化血管、防止动脉硬化、降血糖、减少胆固醇积累等功效，而且果汁对于致癌物质亚硝胺具有分解能力；叶及果实有收敛、清热等功效，入药可健胃消食、止腹泻。蓝莓还可用于治疗淋毒性尿道炎、膀胱炎等病症，其含有丰富的铜、铁、锌、锰、钙、镁元素；锰元素有助于治疗肾病，而且锰元素的含量高于铜元素，这有助于抗衰老；锌有助于治疗慢性肾病。
由于蓝莓果易腐烂，不容易保存和运输，限制了蓝莓果的市场销售周期，为了满足人们的需求，市场上出现了蓝莓果汁、果酱和固体饮料，可现有蓝莓产品多采用压榨技术，把蓝莓籽和蓝莓果皮都除去了，而蓝莓富含花青素最多的就是果皮，不仅蓝莓资源的浪费，也是营养成分的流失。
发明内容
本发明的目的在于解决现有技术的不足和缺陷，提供一种利用率高、营养丰富的蓝莓果粉的制备方法。
为了实现上述目的，本发明提供如下技术方案：
一种蓝莓果粉的制备方法，其特征在于以下步骤
1）制浆：取蓝莓果清洗，打浆后，再用超微粉碎机处理，制得果浆；
2）酶解：步骤1）制备的果浆加入果胶酶和淀粉酶，在温度50℃条件下酶解2小时，制得酶解液；
3）干燥：步骤2）制得酶解液进行喷雾干燥，即得蓝莓果粉。
步骤2）中果胶酶用量为0.1-0.5%，淀粉酶用量为0.1-0.3%。
步骤3）中的喷雾干燥条件为：出风温度保持85-95℃。
本发明的蓝莓果粉利用了蓝莓全果，不除皮和籽，比现有现莓饮料营养丰富，富含粗纤维和亚油酸，而且制备方法简单，制得果粉易于保存，口感细腻滑润。
下面将结合具体实施方式进一步说明本发明，但本发明要求保护的范围并不局限于下列实施方式。
具体实施方式：
实施例1：
1）制浆：取蓝莓果10kg清洗，打浆后，再用超微粉碎机处理，制得果浆；
2）酶解：步骤1）制备的果浆加入30g果胶酶和20g淀粉酶，加热至温度50℃，酶解2小时，制得酶解液
3）干燥：步骤2）制得酶解液进行喷雾干燥，保持出风温度85℃，密封包装，得蓝莓果粉2kg。
实施例2：
1）制浆：取黑莓果20kg清洗，打浆后，再用超微粉碎机处理，制得果浆；
2）酶解：步骤1）制备的果浆加入50g果胶酶和20g淀粉酶，加热至温度50℃，酶解2小时，制得酶解液
3）干燥：步骤2）制得酶解液进行喷雾干燥，保持出风温度95℃，密封包装，得蓝莓果粉4kg。
Claims (3)
1. 一种蓝莓果粉的制备方法，其特征在于以下步骤：
1）制浆：取蓝莓果清洗，打浆后，再用超微粉碎机处理，制得果浆；
2）酶解：步骤1）制备的果浆加入果胶酶和淀粉酶，在温度50℃条件下酶解2小时，制得酶解液；
3）干燥：步骤2）制得酶解液进行喷雾干燥，即得蓝莓果粉。
2. 根据权利要求1所述的蓝莓果粉的制备方法，其特征在于步骤2）中果胶酶用量为0.1-0.5%，淀粉酶用量为0.1-0.3%。
3. 根据权利要求1所述的蓝莓果粉的制备方法，其特征在于步骤3）中的喷雾干燥条件为：出风温度保持85-95℃。
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905355A (zh) * | 2015-05-28 | 2015-09-16 | 南京泽朗生物科技有限公司 | 一种番荔枝固体饮料的制备方法 |
| CN105724999A (zh) * | 2016-03-22 | 2016-07-06 | 广东省农业科学院蚕业与农产品加工研究所 | 一种提高蓝莓出汁率和蓝莓汁花色苷含量的方法 |
| CN106262088A (zh) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | 银耳安眠健胃的全蓝莓果粉及其制备方法 |
| CN106307211A (zh) * | 2016-08-18 | 2017-01-11 | 安徽天乾健食品科技有限公司 | 猪皮美容全蓝莓果粉及其制备方法 |
| CN107156584A (zh) * | 2017-05-12 | 2017-09-15 | 沈阳农业大学 | 一种不老莓果汁粉的制备方法 |
| CN107397095A (zh) * | 2017-08-30 | 2017-11-28 | 安庆市贵文农业科技有限公司 | 一种清汁型蓝莓汁的制备方法 |
| CN108208643A (zh) * | 2017-11-29 | 2018-06-29 | 杭州市农业科学研究院 | 一种基于花青素功能性物质的蓝莓果粉加工方法 |
| CN116849311A (zh) * | 2023-07-05 | 2023-10-10 | 白马未来食品研究院 | 一种全浆果蓝莓清汁加工方法及制备装置 |
-
2014
- 2014-06-10 CN CN201410254018.4A patent/CN104068354A/zh active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905355A (zh) * | 2015-05-28 | 2015-09-16 | 南京泽朗生物科技有限公司 | 一种番荔枝固体饮料的制备方法 |
| CN105724999A (zh) * | 2016-03-22 | 2016-07-06 | 广东省农业科学院蚕业与农产品加工研究所 | 一种提高蓝莓出汁率和蓝莓汁花色苷含量的方法 |
| CN106262088A (zh) * | 2016-08-18 | 2017-01-04 | 安徽天乾健食品科技有限公司 | 银耳安眠健胃的全蓝莓果粉及其制备方法 |
| CN106307211A (zh) * | 2016-08-18 | 2017-01-11 | 安徽天乾健食品科技有限公司 | 猪皮美容全蓝莓果粉及其制备方法 |
| CN107156584A (zh) * | 2017-05-12 | 2017-09-15 | 沈阳农业大学 | 一种不老莓果汁粉的制备方法 |
| CN107397095A (zh) * | 2017-08-30 | 2017-11-28 | 安庆市贵文农业科技有限公司 | 一种清汁型蓝莓汁的制备方法 |
| CN108208643A (zh) * | 2017-11-29 | 2018-06-29 | 杭州市农业科学研究院 | 一种基于花青素功能性物质的蓝莓果粉加工方法 |
| CN116849311A (zh) * | 2023-07-05 | 2023-10-10 | 白马未来食品研究院 | 一种全浆果蓝莓清汁加工方法及制备装置 |
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