CN104187948B - 一种雪莲果浑浊汁加工方法 - Google Patents
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Abstract
一种雪莲果浑浊汁加工方法，其包括：选择雪莲果；清洗、去皮；破碎成块，并在破碎后投入清水中浸泡；按料液比1:20将雪莲果投入温度为85-95℃的热水中烫漂2-4min，该热水中添加有质量百分比为0.3-0.4％的抗坏血酸；将热烫后的雪莲果用榨汁机榨取汁液；过滤；在过滤后所得滤液中添加质量百分比为0.06％的抗坏血酸和质量百分比为0.04％的柠檬酸；将经护色处理的雪莲果汁加入均质机进行两次均质；取质量百分比为0.03-0.05％海藻酸钠、0.03-0.05％果胶、0.04-0.06％明胶加入少量热蒸馏水中溶解，并与均质后的雪莲果汁混合均匀；对调配均匀的浑浊汁杀菌，即得。
Description
技术领域
本发明涉及一种雪莲果加工方法，特别是一种雪莲果浑浊汁加工方法。
背景技术
雪莲果(Yacon)，属菊科葵花属植物，故又称为菊薯。雪莲果含有20多种人体必需的氨基酸及钙、铁、钾、硒等矿物质和微量元素，可促进肠道中双歧杆菌的增殖，改善体内微生态平衡，间接起到清肠胃、解肝毒、降血脂、降血压、助消化、抗氧化和预防便秘的作用。
雪莲果可直接食用，也可通过炖煮蒸炒等方法加工成各式菜肴，现在更有业者看准此市场，以雪莲果为原料，研发出雪莲果茶、雪莲果果冻、雪莲果果汁等。但是，雪莲果在加工过程中由于多酚氧化酶(PPO)的影响，果肉极易褐变，造成果汁颜色差，失去商品价值。虽然，目前果蔬可采用亚硫酸盐护色，但这样易造成产品中残留二氧化硫，影响食品安全性，因而需要寻求安全有效的护色方法。另外，在雪莲果加工成果汁时，澄清操作容易丧失雪莲果中部分营养成分，但如果加工成浑浊汁，就可以很好地保留雪莲果的营养价值，但是雪莲果浑浊汁容易分层，需要解决其稳定均匀化的问题。
发明内容
本发明所要解决的技术问题是，针对现有技术不足，提供一种雪莲果浑浊汁加工方法，其不会因护色问题而对食品安全产生影响，且不容易分层，成品稳定均匀。
为解决上述技术问题，本发明所采用的技术方案为：一种雪莲果浑浊汁加工方法，包括下列步骤：
①挑选：选择新鲜、成熟度适中、无病虫害、无腐烂的雪莲果；
②清洗、去皮：洗去附着在雪莲果表层的泥土、病原菌及残留农药，削去果皮；
③破碎:用刀将雪莲果切成10-20mm的立方块，切完后投入清水中浸泡；
④热烫：按料液比1:20将雪莲果投入温度为85-95℃的热水中烫漂2-4min，该热水中添加有质量百分比为0.3-0.4％的抗坏血酸，使雪莲果组织软化，便于果汁渗出,同时达到一定的灭酶效果；
⑤榨汁:将热烫后的雪莲果用榨汁机榨取汁液；
⑥过滤：将榨汁后所得雪莲果果汁经多层纱布过滤，得到滤液；
⑦护色：在所得滤液中添加质量百分比为0.06％的抗坏血酸和质量百分比为0.04％的柠檬酸,以便能较好的维持果汁原有的淡黄色；
⑧均质：将经护色处理的雪莲果汁加入均质机进行两次均质，且第一次均质压力25Mpa、第二次均质压力20Mpa，均质温度为60℃,使果汁进一步均匀细化，并防止沉淀；
⑨调配：取质量百分比为0.03-0.05％海藻酸钠、0.03-0.05％果胶、0.04-0.06％明胶作为稳定剂加入少量热蒸馏水中溶解，然后与均质后的雪莲果汁混合均匀；此步骤中采用少量热蒸馏水溶解稳定剂，是为了在稳定剂加入果汁之前，将稳定剂很好地溶解。如果稳定剂直接加入果汁是溶解不了的。热蒸馏水的量无需精确控制，只要能将稳定剂溶解的最小量即可。
⑩杀菌：对调配均匀的浑浊汁进行巴氏杀菌，即得。
上述方案的进一步改进为，所述破碎时，用不锈钢刀将雪莲果切成15mm的立方块。
上述方案的进一步改进为，所述多层纱布为八层纱布。
上述方案的进一步改进为，所述巴氏杀菌在85℃条件下维持15min。
与现有技术其他产品相比，本发明产品具有：
①本发明产品为雪莲果浑浊汁(未见报道)，极大程度地保留了低聚果糖等活性功能成分。经实验测得，本发明所制得产品雪莲果浑浊汁中低聚果糖含量不低于86mg/L。
②本发明方法对产品雪莲果浑浊汁护色效果好，制得的产品呈浅黄色，无褐变、绿变现象。本发明在漂烫水中添加0.3-0.4％抗坏血酸，并于过滤后的果汁中添加由0.06％的抗坏血酸和0.04％的柠檬酸组成的复配护色剂，其护色效果要大大优于单一在过滤后的果汁中采用抗坏血酸的护色效果。其具体实验数据列举如下：
A.首先，对比研究了添加护色液(实验组，添加护色液抗坏血酸Vc)和未添加护色液(对照组，未添加护色液抗坏血酸Vc)的漂烫护色效果。实验显示，对照组榨汁2h后L值下降10.2，a值升高6.52，总色差ΔE11.94±0.23Aa，褐变度ΔOD0.45，而漂烫液中添加0.3％Vc的一组，L值仅下降4.48，a值升高2.73，总色差ΔE5.73±0.09Cc，褐变度ΔOD0.16，两者差异极显著。(此段中提到的“L值、a值”来源于本发明采用的评价体系为L、a、b色空间，该L、a、b色空间(亨特均匀颜色空间)是当前最通用的测量物体颜色的色空间之一，可广泛应用于食品、医药、建材、化妆品等领域。L为明度指数，L-0:表示黑色，L-100:表示白色，值越大表示越亮；+a表示红色程度，-a表示绿色程度；+b表示黄色程度，-b表示蓝色程度。一般而言，褐变造成L值下降，a值升高。)
B.第二步，对比研究了果汁中添加单一和复配护色剂的护色效果(10d)。下列表1、表2分别表示单一添加抗坏血酸及柠檬酸作护色剂的护色效果。由表1中可见，添加0.10％抗坏血酸时，果汁总色差ΔE2.08±0.16Cc，褐变度ΔOD0.04；由表2中可见，添加0.10％柠檬酸时，果汁总色差ΔE2.95±0.23BCc，褐变度ΔOD0.12；而采用复配优化之后，添加0.06％抗坏血酸+0.04％柠檬酸，果汁总色差ΔE1.45±0.25Dd，褐变度ΔOD0.04。由此可见，添加复配护色液的护色效果要明显优于添加单一护色液的护色效果。
表1抗坏血酸对雪莲果浑浊汁色泽的影响
注：表中数据为Mean+SD，n＝2，同列中右上角不同大写字母表示组间差异极显著(P＜0.01)，不同小写字母表示组间差异显著(P＜0.05)，相同小写字母表示组间差异不显著(P＞0.05)。
表2柠檬酸对雪莲果浑浊汁色泽的影响
③本发明稳定化效果好，长时间保存不分层，提高了商品价值，特别是使用0.05％海藻酸钠、0.05％果胶、0.04％明胶作为复合稳定剂时，稳定效果最好。经试验验证，使用此复合稳定剂生产的雪莲果浑浊汁在4℃条件下贮藏40d后自然分层率仅为0.70％。
具体实施方式
实施例1：
①挑选：选择新鲜、成熟度适中、无病虫害、无腐烂的雪莲果；
②清洗、去皮：用流动的自来水洗去附着在雪莲果表层的泥土、病原菌及残留农药，削去果皮；
③破碎:用用不锈钢刀将雪莲果切成15mm的立方块，切完后迅速投入清水中浸泡；
④热烫：按料液比1:20将雪莲果投入温度为90℃的热水中烫漂3min，该热水中添加有质量百分比为0.3％的抗坏血酸，使雪莲果组织软化，便于果汁渗出,同时达到一定的灭酶效果；
⑤榨汁:将热烫后的雪莲果使用WF-A4000榨汁机(永康市天歌电器有限公司)榨取汁液；
⑥过滤：将榨汁后所得雪莲果果汁经八层纱布过滤，得到滤液；
⑦护色：在所得滤液中添加质量百分比为0.06％的抗坏血酸和质量百分比为0.04％的柠檬酸,以便能较好的维持果汁原有的淡黄色；
⑧均质：将经护色处理的雪莲果汁加入均质机(JJ系列高压均质机，郑州玉祥机械设备有限公司生产)进行两次均质，且第一次均质压力25Mpa、第二次均质压力20Mpa，均质温度为60℃,使果汁进一步均匀细化，并防止沉淀；
⑨调配：取质量百分比为0.03-0.05％海藻酸钠、0.03-0.05％果胶、0.04-0.06％明胶加入少量热蒸馏水中溶解，然后与均质后的雪莲果汁混合均匀；
⑩杀菌：对调配均匀的浑浊汁进行巴氏杀菌，在85℃条件下维持15min，即得。
经以上工艺过程得到的雪莲果浑浊汁颜色淡黄、雪莲果风味清新，无异味，入口清爽，酸甜适宜，产品组织均匀，无分层。
可溶性固形物含量10％-11％，pH为4.15。
90d的贮藏期内，菌落总数<100cfu/mL，大肠菌群检测为阴性。
Claims (6)
1.一种雪莲果浑浊汁加工方法，其特征在于包括下列步骤：
①挑选：选择新鲜、成熟度适中、无病虫害、无腐烂的雪莲果；
②清洗、去皮：洗去附着在雪莲果表层的泥土、病原菌及残留农药，削去果皮；
③破碎:用刀将雪莲果切成10-20mm的立方块，切完后投入清水中浸泡；
④热烫：按料液比1:20将雪莲果投入温度为85-95℃的热水中烫漂2-4min，该热水中添加有质量百分比为0.3-0.4%的抗坏血酸；
⑤榨汁:将热烫后的雪莲果用榨汁机榨取汁液;
⑥过滤：将榨汁后所得雪莲果果汁经多层纱布过滤，得到滤液；
⑦护色：在所得滤液中添加质量百分比为0.06%的抗坏血酸和质量百分比为0.04%的柠檬酸；
⑧均质：将经护色处理的雪莲果汁加入均质机进行两次均质，且第一次均质压力25Mpa、第二次均质压力20Mpa，均质温度为60℃；
⑨调配：取质量百分比为0.03-0.05%海藻酸钠、0.03-0.05%果胶、0.04-0.06%明胶作为稳定剂加入少量热蒸馏水中溶解，并与均质后的雪莲果汁混合均匀；
⑩杀菌：对调配均匀的浑浊汁进行巴氏杀菌，即得。
2.根据权利要求1所述的一种雪莲果浑浊汁加工方法，其特征在于，所述破碎时，用不锈钢刀将雪莲果切成15mm的立方块。
3.根据权利要求1所述的一种雪莲果浑浊汁加工方法，其特征在于，所述多层纱布为八层纱布。
4.根据权利要求1所述的一种雪莲果浑浊汁加工方法，其特征在于，所述巴氏杀菌在85℃条件下维持15min。
5.根据权利要求1所述的一种雪莲果浑浊汁加工方法，其特征在于，所述调配时，取质量百分比为0.04%海藻酸钠、0.04%果胶、0.05%明胶放入少量蒸馏水中。
6.根据权利要求1或5所述的一种雪莲果浑浊汁加工方法，其特征在于，所述少量是指所述稳定剂溶解的最小量。
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| CN103371386A (zh) * | 2012-04-14 | 2013-10-30 | 于杰 | 风味型雪莲果饮料 |
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