CN104172367A - 羊栖菜复合果蔬汁加工方法 - Google Patents
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Abstract
本发明提供一种羊栖菜复合果蔬汁加工方法,包括以下步骤:浸泡清洗;蒸煮;真空干燥;筛选,去除杆茎,保留芽穗;酸洗脱砷;过滤干燥;将苹果汁、猕猴桃汁、番茄汁、胡萝卜汁混合并加入辅料得到复合果蔬汁;将干燥物料与复合果蔬汁加纯净水稀释后离心混合;对复合果蔬汁预热,进入高压均质机、脱气罐进行真空脱气;通过管式高温瞬时灭菌器对复合果蔬汁进行高温灭菌,冷却灌装制得成品。本发明的有益效果:将羊栖菜与复合果蔬汁混合,保留羊栖菜独有风味并提高羊栖菜有效成分纯净度,饮用方便,营养价值高;去除杆茎保留含有气囊的芽穗,便于膳食纤维吸收利用;细菌含量低,健康安全;处理过程合理,有效去除杂质,使产品有效成分含量稳定。
Description
技术领域
本发明涉及食品深加工领域,具体是指一种羊栖菜复合果蔬汁加工方法。
背景技术
羊栖菜系褐藻门马尾藻科马尾藻属植物,别名玉草、海草六角菜,又称为海大麦、鹿角尖等,是一种分布于辽宁、山东、福建、浙江等省的浅海滩头藻类,羊栖菜含有人体必需的多种微量元素,通过光谱法进行半定量分析测定,表面羊栖菜中含有14种微量元素,含量(×10-6)为Na8600,K2800~8600,Fe2800~8600,Ca2800,Si2800~8600,Mg280~860,P860,Sr280~860,Mn8.6,Cu0.28,Al86,Zn8.6,V2.8,Ti28~86,其中一些微量元素(如Fe,Cu,Mn等)具有某些生理活性,参与体内某些酶、激素和维生素的生化合成,影响机体的正常代谢。羊栖菜含有人体所需的18种重要氨基酸,包括人体不能合成的8种必需的氨基酸,其中苏氨酸(0.63%)、缬氨酸(0.90%)、异亮氨酸(0.68%)、亮氨酸(1.12%)、精氨酸(0.63%)和赖氨酸(0.68%)含量都相当高,氨基酸总含量达13.18%,蛋白质测定结果显示,蛋白质含量在9.63%~15.69%,因此羊栖菜具有较高的营养价值。羊栖菜全藻水提物中的羊栖菜多糖(SFPS)主要包括褐藻多糖硫酸酯、褐藻酸和褐藻淀粉,根据宁波大学卫生职业技术学院基础部药理研究室和衢州市人民医院药剂科的研究结果表明,羊栖菜有效成分具有降血糖、降血脂、提升机体免疫力以及消除体内超氧离子等作用。
虽然羊栖菜具有诸多有益效果,但是近海捞取的羊栖菜晒干后含有大量杂质,例如粉尘、金属粉末、砂石等等,传统技术中大都通过人工拣选,处理过后仍然会有杂质残留,干燥羊栖菜直接食用存在一定安全隐患,羊栖菜具有独特的气味,这种独特的气味是很多羊栖菜爱好者所热衷的,如果能加工成既保留羊栖菜独特风味又能提高羊栖菜纯净度的并加入多种营养果汁的复合果蔬汁则会大大降低摄入有害杂质的风险并且提高羊栖菜营养成分的吸收效率。
发明内容
本发明针对以上问题,提供一种羊栖菜复合果蔬汁加工方法。
本发明的发明目的通过以下方案实现:羊栖菜复合果蔬汁加工方法,包括以下步骤:(1)浸泡清洗,将羊栖菜物料置于清水中,洗去物料表面盐分及泥沙,清水与羊栖菜重量比1∶3~5,浸泡时间2~3h;(2)蒸煮,将浸泡后的物料捞出沥干放入蒸锅中进行蒸煮,蒸煮温度100~120°,蒸煮时间2~3h;(3)真空干燥,放入密闭容器中加热干燥并同时抽真空,容器内压力保持在700Pa以下,干燥时间40~50min,完成后物料含水率15%以下;(4)筛选,将物料通过振动筛筛选,振动筛目数30~40目,将芽穗与杆茎分离并去除杆茎,保留芽穗;(5)酸洗脱砷,将筛选后的物料置于柠檬酸水溶液中浸泡,柠檬酸水溶液pH值2~3,浸泡时间4~5h;(6)过滤干燥,将酸洗后的混合液过滤干燥得到干燥物料;(7)将苹果、猕猴桃、番茄、胡萝卜分别清洗、去皮、榨汁、过滤得到浓缩果汁;(8)将苹果汁、猕猴桃汁、番茄汁、胡萝卜汁按体积比1∶0.5~0.8∶2~2.5∶2~3混合并加入至少包括蔗糖的辅料得到复合果蔬汁;(9)将步骤(6)得到的干燥物料与步骤(8)得到的复合果蔬汁加纯净水稀释后离心混合,干燥物料、复合果蔬汁和纯净水重量比为1∶5~8∶10~12;(10)将混合有干燥物料的复合果蔬汁预热至55~60℃后进入高压均质机、脱气罐进行真空脱气,脱气罐内的真空度保持在500~600Pa,均质压力为10~15MPa;通过管式高温瞬时灭菌器高温对复合果蔬汁进行高温短时灭菌,温度范围121~125℃,灭菌时间50~60s,之后冷却灌装制得成品。
进一步地,辅料占复合果蔬汁总重量的10%~20%。
进一步地,辅料包括以下重量份的:蔗糖3%~4%、蜂蜜3%~7%、阿斯巴甜0.3%~0.5%、山楂粉4%~8%、薄荷0.01%~0.16%。
进一步地,辅料中还包括以下重量份的:柠檬酸0.5%~0.6%、羧甲基纤维素钠0.6%~0.8%、乳酸亚铁0.5%~1%。
进一步地,离心装置容量100~120L,离心混合时间10~15min。
进一步地,步骤(1)在浸泡池中完成,浸泡池内还设置有物料搅拌机构,搅拌机构包括旋转轴、搅拌叶片和驱动机构,在翻转搅拌过程中使物料与杂质分离。
进一步地,步骤(3)中加热干燥的温度为120~140℃。
进一步地,步骤(3)中密闭容器具有夹层,夹层内具有循环加压热蒸汽。
进一步地,步骤(7)中还包括粉碎步骤(7-1):将物料粒径降至0.1~0.3mm。
进一步地,在步骤(4)之前还进行预拣选步骤(4-0):通过图像识别技术将物料中色差大于预设值的杂质在物料输送过程中清除。
本发明的有益效果在于:将羊栖菜与复合果蔬汁混合,保留羊栖菜独有风味并提高羊栖菜有效成分纯净度,饮用方便,营养价值高;去除杆茎保留含有气囊的芽穗,便于膳食纤维吸收利用;细菌含量低,健康安全;处理过程合理,有效去除杂质使产品有效成分含量稳定。
具体实施方式
以下结合具体实施例对本发明作进一步说明:。
实施例1
本实施例的羊栖菜复合果蔬汁加工方法,包括以下步骤:(1)浸泡清洗,将羊栖菜物料置于清水中,洗去物料表面盐分及泥沙,清水与羊栖菜重量比1∶5,浸泡时间3h;(2)蒸煮,将浸泡后的物料捞出沥干放入蒸锅中进行蒸煮,蒸煮温度120°,蒸煮时间2h;(3)真空干燥,放入密闭容器中加热干燥并同时抽真空,容器内压力保持在700Pa,干燥时间40min,完成后物料含水率12%;(4)筛选,将物料通过振动筛筛选,振动筛目数30~40目,将芽穗与杆茎分离并去除杆茎,保留芽穗;(5)酸洗脱砷,将筛选后的物料置于柠檬酸水溶液中浸泡,柠檬酸水溶液pH值3,浸泡时间4h;(6)过滤干燥,将酸洗后的混合液过滤干燥得到干燥物料;(7)将苹果、猕猴桃、番茄、胡萝卜分别清洗、去皮、榨汁、过滤得到浓缩果汁;(8)将苹果汁、猕猴桃汁、番茄汁、胡萝卜汁按体积比1∶0.5∶2∶3混合并加入至少包括蔗糖的辅料得到复合果蔬汁;(9)将步骤(6)得到的干燥物料与步骤(8)得到的复合果蔬汁加纯净水稀释后离心混合,干燥物料、复合果蔬汁和纯净水重量比为1∶6∶10;(10)将混合有干燥物料的复合果蔬汁预热至55℃后进入高压均质机、脱气罐进行真空脱气,脱气罐内的真空度保持在500~600Pa,均质压力为15MPa;通过管式高温瞬时灭菌器对复合果蔬汁进行高温短时灭菌,温度范围121℃,灭菌时间50s,之后冷却灌装制得成品。
本实施例的辅料占复合果蔬汁总重量的10%。辅料包括以下重量份的:蔗糖3%~4%、蜂蜜3%~7%、阿斯巴甜0.3%~0.5%、山楂粉4%~8%、薄荷0.01%~0.16%。辅料中还包括以下重量份的:柠檬酸0.5%~0.6%、羧甲基纤维素钠0.6%~0.8%、乳酸亚铁0.5%~1%。离心装置容量100~120L,离心混合时间10~15min。
本实施例中,步骤(1)在浸泡池中完成,浸泡池内还设置有物料搅拌机构,搅拌机构包括旋转轴、搅拌叶片和驱动机构,在翻转搅拌过程中使物料与杂质分离。步骤(3)中加热干燥的温度为120~140℃。步骤(3)中密闭容器具有夹层,夹层内具有循环加压热蒸汽。步骤(7)中还包括粉碎步骤(7-1):将物料粒径降至0.1~0.3mm。在步骤(4)之前还进行预拣选步骤(4-0):通过图像识别技术将物料中色差大于预设值的杂质在物料输送过程中清除。
实施例2-6
实施例2-6各步骤相关参数详见表1。
表1
实施例2-6辅料成分及比重详见表2(表中数值为该成分相对辅料总重量的重量百分比)。
通过添加辅料改善了口感,实验结果表明该羊栖菜在口感上更容易被人们接受,并且提高了营养价值。
实施例7-11
实施例7-11各步骤相关参数详见表3。
表3
实施例7-11辅料成分及比重详见表4(表中数值为该成分相对辅料总重量的重量百分比)。
虽然本发明已通过参考优选的实施例进行了描述,但是,本领域普通技术人员应当了解,可以不限于上述实施例的描述,在权利要求书的范围内,可作出形式和细节上的各种变化。
Claims (10)
1.羊栖菜复合果蔬汁加工方法,其特征在于包括以下步骤:(1)浸泡清洗,将羊栖菜物料置于清水中,洗去物料表面盐分及泥沙,清水与羊栖菜重量比1∶3~5,浸泡时间2~3h;(2)蒸煮,将浸泡后的物料捞出沥干放入蒸锅中进行蒸煮,蒸煮温度100~120°,蒸煮时间2~3h;(3)真空干燥,放入密闭容器中加热干燥并同时抽真空,容器内压力保持在700Pa以下,干燥时间40~50min,完成后物料含水率15%以下;(4)筛选,将物料通过振动筛筛选,振动筛目数30~40目,将芽穗与杆茎分离并去除杆茎,保留芽穗;(5)酸洗脱砷,将筛选后的物料置于柠檬酸水溶液中浸泡,柠檬酸水溶液pH值2~3,浸泡时间4~5h;(6)过滤干燥,将酸洗后的混合液过滤干燥得到干燥物料;(7)将苹果、猕猴桃、番茄、胡萝卜分别清洗、去皮、榨汁、过滤得到浓缩果汁;(8)将苹果汁、猕猴桃汁、番茄汁、胡萝卜汁按体积比1∶0.5~0.8∶2~2.5∶2~3混合并加入至少包括蔗糖的辅料得到复合果蔬汁;(9)将步骤(6)得到的干燥物料与步骤(8)得到的复合果蔬汁加纯净水稀释后离心混合,干燥物料、复合果蔬汁和纯净水重量比为1∶5~8∶10~12;(10)将混合有干燥物料的复合果蔬汁预热至55~60℃后进入高压均质机、脱气罐进行真空脱气,脱气罐内的真空度保持在500~600Pa,均质压力为10~15MPa;通过管式高温瞬时灭菌器对复合果蔬汁进行高温短时灭菌,温度范围121~125℃,灭菌时间50~60s,之后冷却灌装制得成品。
2.根据权利要求1所述的羊栖菜复合果蔬汁加工方法,其特征在于辅料占复合果蔬汁总重量的10%~20%。
3.根据权利要求1所述的羊栖菜复合果蔬汁加工方法,其特征在于:辅料包括以下重量份的:蔗糖3%~4%、蜂蜜3%~7%、阿斯巴甜0.3%~0.5%、山楂粉4%~8%、薄荷0.01%~0.16%。
4.根据权利要求3所述的羊栖菜复合果蔬汁加工方法,其特征在于辅料中还包括以下重量份的:柠檬酸0.5%~0.6%、羧甲基纤维素钠0.6%~0.8%、乳酸亚铁0.5%~1%。
5.根据权利要求4所述的羊栖菜复合果蔬汁加工方法,其特征在于:离心装置容量100~120L,离心混合时间10~15min。
6.根据权利要求1所述的羊栖菜复合果蔬汁加工方法,其特征在于:步骤(1)在浸泡池中完成,浸泡池内还设置有物料搅拌机构,搅拌机构包括旋转轴、搅拌叶片和驱动机构,在翻转搅拌过程中使物料与杂质分离。
7.根据权利要求1所述的羊栖菜复合果蔬汁加工方法,其特征在于:步骤(3)中加热干燥的温度为120~140℃。
8.根据权利要求7所述的羊栖菜复合果蔬汁加工方法,其特征在于:步骤(3)中密闭容器具有夹层,夹层内具有循环加压热蒸汽。
9.根据权利要求1所述的羊栖菜复合果蔬汁加工方法,其特征在于:步骤(7)中还包括粉碎步骤(7-1):将物料粒径降至1~3mm。
10.根据权利要求1所述的羊栖菜复合果蔬汁加工方法,其特征在于:在步骤(4)之前还进行预拣选步骤(4-0):通过图像识别技术将物料中色差大于预设值的杂质在物料输送过程中清除。
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