CN104187928B - 一种黑胡萝卜浓缩汁的制备方法 - Google Patents
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Abstract
本发明公开了一种黑胡萝卜浓缩汁的制备方法,由下述步骤组成:⑴黑胡萝卜汁的提取;⑵护色;⑶除杂;⑷超滤分离;⑸真空浓缩;本发明方法采用复合酸浸提,并在浸提液中加入果胶酶及纤维素酶,极大的有利于黑胡萝卜色素的溶出,提高了黑胡萝卜浓缩汁的色价和收率;采用D-异抗坏血酸钠护色后,使色素的损失率降低至4%以下;采用超滤与真空浓缩,最终使黑胡萝卜浓缩汁E1% 1cm≥6,可溶性固形物含量≥60%;收得率达到95%以上;该方法所得到的浓缩汁很好的保留了黑胡萝卜中的有效活性成分,并且具有较高的色价,既可作为饮料又可作为食用色素。
Description
技术领域
本发明涉及一种黑胡萝卜浓缩汁的制备方法,本方法是采用混合酸加酶解提取,超滤膜分离技术生产的黑胡萝卜浓缩汁,它既可作为饮料又可作为食用色素。
背景技术
黑胡萝卜色素是从伞形科黑胡萝卜肉质根中提取的花色苷类色素;花色苷类色素是一种天然色素,除了可以用于各类食品着色,还具有很强的抗氧化能力,可预防高血压、减缓肝功能障碍,改善视力、预防眼部疲劳等。祖国医学记载,胡萝卜味甘辛,性微温,具有“下气补中,利脾膈,润肠骨,安五藏”的功效。经常吃胡萝卜对增强中老年人体质、防治呼吸道感染,调节新陈代谢,以及增加抵抗力有显着的功效。而黑胡萝卜是胡萝卜中的珍品,产于我国新疆等昼夜温差较大地区,是一种难得的果、蔬、药兼用的食材,含有丰富的维生素,尤其是维生素A及钾、镁、钙等矿物质,具有很高的营养价值。目前,黑胡萝卜的研究方面报道较少,中国专利申请号为201110141545.0的专利申请公开了一种黑胡萝卜与黑树莓混合果蔬汁,该产品就是直接将原料破碎、打浆、均质、杀菌、包装,其色价仅为1-2,仅作为一种果汁饮料使用,是一种黑胡萝卜的低端产品;而黑胡萝卜中富含的黑胡萝卜色素没有得到开发利用。因此,研究如何从黑胡萝卜中提取黑胡萝卜色素的工艺方法十分必要。
发明内容
本发明的目的就是提供一种黑胡萝卜浓缩汁的制备方法;该方法所得到的浓缩汁很好的保留了黑胡萝卜中的有效活性成分,并且具有较高的色价,既可作为饮料又可作为食用色素。
本发明的一种黑胡萝卜浓缩汁的制备方法,由下述步骤组成:
⑴黑胡萝卜汁的提取
将黑胡萝卜洗净后切成5mm以下薄片,加入至柠檬酸与乙酸混合浸提液中搅拌均匀,再加入浸提液体积0.2%的果胶酶及0.2%的纤维素酶,搅拌,浸提温度控制在40-55℃,每次浸提时间2-4小时,浸提两次,合并两次浸提液;所述柠檬酸与乙酸的质量比为2:1,料液比为1:8-10;
⑵护色
在上述浸提液中加入浸提液体积0.1%的D-异抗坏血酸钠护色30min,再进行以下步骤;
⑶除杂
将护色后的浸提液离心分离,去除沉淀;再加入浸提液体积1%的硅藻土,过滤后得到滤液,操作温度控制在25℃以下;
⑷超滤
选择分子量为8000的超滤膜超滤上述滤液,操作压力为0.3-0.5MPa,温度控制为25-28℃,以去除蛋白质,纤维素,果胶等大分子物质,得超滤液;
⑸真空浓缩
将超滤液真空浓缩,温度控制在55-60℃,真空度为0.1MPa,最后得到了E1% 1cm≥6,可溶性固形物含量≥60%的黑胡萝卜浓缩汁。
本发明的优选技术方案是:
⑴黑胡萝卜汁的提取
将黑胡萝卜洗净后切成5mm以下薄片,加入至柠檬酸与乙酸混合浸提液中搅拌均匀,再加入浸提液体积0.2%的果胶酶及0.2%的纤维素酶,搅拌,浸提温度控制在40℃,每次浸提时间2小时,浸提两次,合并两次浸提液;所述柠檬酸与乙酸的质量比为2:1,料液比为1:8;
⑵护色
在上述浸提液中加入浸提液体积0.1%的D-异抗坏血酸钠护色30min,再进行以下步骤;
⑶除杂
将护色后的浸提液离心分离,去除沉淀;再加入浸提液体积1%的硅藻土,过滤后得到滤液,操作温度控制在25℃以下;
⑷超滤
选择分子量为8000的超滤膜超滤上述滤液,操作压力为0.3MPa,温度控制为25℃,以去除蛋白质,纤维素,果胶等大分子物质,得超滤液;
⑸真空浓缩
将超滤液真空浓缩,温度控制在55℃,真空度为0.1MPa,最后得到了E1% 1cm=6.2,可溶性固形物含量=68%的黑胡萝卜浓缩汁。
本发明方法一是采用复合酸浸提,柠檬酸除增加色素溶出之外,更有利于色素的稳定与口感调节;而乙酸更容易改善细胞壁的通透性,使得色素的溶出性更好,提取更充分;二是在浸提液中加入果胶酶及纤维素酶,它们能进入黑胡萝卜细胞壁,破坏纤维素的结晶区,进而破坏细胞壁结构,极大的有利于黑胡萝卜色素的溶出,提高了黑胡萝卜浓缩汁的色价和收率;三是加入D-异抗坏血酸钠护色后,使色素的损失率降低至4%以下;四是采用超滤与真空浓缩,最终使黑胡萝卜浓缩汁E1% 1cm≥6,可溶性固形物含量≥60%;收得率达到95%以上;在酸性条件PH=3时,黑胡萝卜色素表现稳定。本发明工艺简单,操作方便,利于大生产。
本发明方法中所采用的各种工艺条件,是根据黑胡萝卜中色素的理化性质特点,再经过大量的研究和实验验证之后的最佳工艺条件,如浸提条件的选择,超滤条件的选择等,具体实验过程如下:
黑胡萝卜色素提取条件的实验:
1.最佳提取条件确定
黑胡萝卜色素的主要提取方法为酸性去离子水溶液浸提,一般采用多步提取的方法,柠檬酸作为一种安全性高,提取性能好的有机酸,得到了广泛的应用,而乙酸能够溶解细胞结构,增加色素的溶出率,能大大降低提取时间并加强了提取效果。
本实验对生产成本,产品质量,生产季节,气候条件,能量利用等进行综合考量,选取复合酶用量、料液比、浸提温度、浸提时间等四个因素对黑胡萝卜色素的提取率影响,通过正交实验方案,确定了以上各因素的最佳选择水平。结果见表1,表2
表1因素水平表
根据表一列出的因素进行正交实验,以黑胡萝卜提取率为指标,得出最佳提取条件
表2正交实验表L9(34)
从表2可以得出,以上四因素对提取率的影响顺序为RA>RD>RC>RB,即复合酶用量>酶解时间>酶解温度。考虑到酶用量为0.2%与0.3%结果相差不大,而酶属于高成本原料,故采用0.2%的酶用量。最优方案为:A2B3C3D2,即:复合酶用量0.2%,料液比为1:8,浸提温度40℃,浸提时间2h。
二、D-异抗坏血酸钠护色实验
将提取液(吸光值0.8015)取100ml于系列容量瓶中,分别加入0%,0.5%,1%,1.5%,2%抗坏血酸钠进行护色,30min后检测吸光值,计算色素损失率。
表3D-异抗坏血酸钠浓度对黑胡萝卜色素损失率的影响
从上表可以看出,抗坏血酸添加量为1%的时候,黑胡萝卜色素的损失率下降到3.2%,而继续添加抗坏血酸,黑胡萝卜素损失率下降不明显,故选择采用1%的抗坏血酸进行护色。
三超滤试验
1超滤膜选择
超滤技术是近年来的一门新兴分离技术,超滤采用不同孔径大小的高分子聚合物膜,物质选择性的透过超滤膜,小于该孔径大小的分子透过超滤膜析出,而大于该孔径的分子将被截留,浓缩,继而排出超滤设备。黑胡萝卜主要大分子物质为蛋白质、纤维素、半纤维素、果胶,除此之外,还有少量脂质,核酸等,通过超滤膜后,大部分的大分子物质被去除,黑胡萝卜色素,游离氨基酸,还原糖,小分子活性成分则透过超滤膜成为滤液。通过选择合适的超滤膜,使得黑胡萝卜色素得以最大保留,同时有效的去除大分子杂质。
表四不同分子量的超滤膜筛选
从表四得出,膜的分子量越大,则透过液的比重越大,但是对大分子物质的去除效果不明显,使得最终浓缩汁的色价偏低。而膜的分子量越小,截留率越高,大分子物质的含量越少,浓缩汁色价越高,但是损失较大,综合考虑之后选用8000分子量的超滤膜进行实验。
2超滤压力条件的确定
超滤压力是超滤过程中的重要指标,压力决定超滤工艺的生产能力,超滤压力大,超滤过程较快,但是产生的能耗大,对超滤膜的磨损较严重,选择合适的超滤压力,既能符合一定的产能要求,也能够降低能源消耗,同时延长超滤膜的寿命。
表五超滤压力对膜生产能力的影响。
从上表可以看出,超滤压力在0.3MPa时的超滤能力最佳,超滤压力过小,超滤中膜的透过量小,影响膜的生产能力。而膜的压力超过0.3MPa时,膜生产能力不在增加,反而有下降的趋势,故选择0.3MPa为超滤压力。
综上所述,本发明达到最佳提取效果的工艺条件是:复合酶用量0.2%,料液比为1:8,浸提温度40℃,浸提时间2h,抗坏血酸用量为浸提液的1%,使用8000分子量的超滤膜,超滤压力0.3MPa。
具体实施方式
实施例1
⑴黑胡萝卜汁的提取
将黑胡萝卜洗净后切成5mm以下薄片,加入至柠檬酸与乙酸混合浸提液中搅拌均匀,再加入浸提液体积0.2%的果胶酶及0.2%的纤维素酶,搅拌,浸提温度控制在40℃,每次浸提时间2小时,浸提两次,合并两次浸提液;所述柠檬酸与乙酸的质量比为2:1,料液比为1:8;
⑵护色
在上述浸提液中加入浸提液体积0.1%的D-异抗坏血酸钠护色30min,再进行以下步骤;
⑶除杂
将护色后的浸提液离心分离,去除沉淀;再加入浸提液体积1%的硅藻土,过滤后得到滤液,操作温度控制在25℃以下;
⑷超滤
选择分子量为8000的超滤膜超滤上述滤液,操作压力为0.3MPa,温度控制为25℃,以去除蛋白质,纤维素,果胶等大分子物质,得超滤液;
⑸真空浓缩
将超滤液真空浓缩,温度控制在55℃,真空度为0.1MPa,最后得到了E1% 1cm=6.2,可溶性固形物含量=68%的黑胡萝卜浓缩汁。
实施例2
⑴黑胡萝卜汁的提取
将黑胡萝卜洗净后切成5mm以下薄片,加入至柠檬酸与乙酸混合浸提液中搅拌均匀,再加入浸提液体积0.2%的果胶酶及0.2%的纤维素酶,搅拌,浸提温度控制在55℃,每次浸提时间4小时,浸提两次,合并两次浸提液;所述柠檬酸与乙酸的质量比为2:1,料液比为1:10;
⑵护色
在上述浸提液中加入浸提液体积0.1%的D-异抗坏血酸钠护色30min,再进行以下步骤;
⑶除杂
将护色后的浸提液离心分离,去除沉淀;再加入浸提液体积1%的硅藻土,过滤后得到滤液,操作温度控制在25℃以下;
⑷超滤
选择分子量为8000的超滤膜超滤上述滤液,操作压力为0.5MPa,温度控制为25℃,以去除蛋白质,纤维素,果胶等大分子物质,得超滤液;
⑸真空浓缩
将超滤液真空浓缩,温度控制在60℃,真空度为0.1MPa,最后得到了E1% 1cm=6.0,可溶性固形物含量=65%的黑胡萝卜浓缩汁。
Claims (1)
1.一种黑胡萝卜浓缩汁的制备方法,其特征在于由下述步骤组成:
⑴黑胡萝卜汁的提取
将黑胡萝卜洗净后切成5mm以下薄片,加入至柠檬酸与乙酸混合浸提液中搅拌均匀,再加入浸提液体积0.2%的果胶酶及0.2%的纤维素酶,搅拌,浸提温度控制在40-55℃,每次浸提时间2-4小时,浸提两次,合并两次浸提液;所述柠檬酸与乙酸的质量比为2:1,料液比为1:8-10;
⑵护色
在上述浸提液中加入浸提液体积0.1%的D-异抗坏血酸钠护色30min,再进行以下步骤;
⑶除杂
将护色后的浸提液离心分离,去除沉淀;再加入浸提液体积1%的硅藻土,过滤后得到滤液,操作温度控制在25℃以下;
⑷超滤
选择分子量为8000的超滤膜超滤上述滤液,操作压力为0.3-0.5MPa,温度控制为25-28℃,以去除蛋白质,纤维素,果胶等大分子物质,得超滤液;
⑸真空浓缩
将超滤液真空浓缩,温度控制在55-60℃,真空度为0.1MPa,最后得到了E1% 1cm≥6,可溶性固形物含量≥60%的黑胡萝卜浓缩汁。
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