CN104366357A - 一种高透光率紫甘薯汁的制备方法 - Google Patents
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Abstract
本发明涉及一种高透光率的紫甘薯汁的制备方法,包括如下步骤:(1)原料预处理(2)打浆(3)液化处理(4)酶解处理(5)絮凝剂处理(6)超滤(7)瞬时超高温处理。本发明提供的高透光率紫甘薯汁的制备方法,尤其适宜于含淀粉高的物料制备高透光率的果蔬汁,解决了现有制备工艺带来的液汁沉淀、营养损失大的问题。
Description
技术领域:
本发明属食品加工领域,涉及一种高淀粉物料澄清型蔬菜汁的制备,具体指一种高透光率紫甘薯汁的制备方法。
背景技术:
紫甘薯又称紫薯,薯肉呈紫至深紫色,除具有普通甘薯的营养成分外,富含花青素,有较高的药用价值,是一种栽培容易、药食兼用的理想作物。紫甘薯紫皮、紫肉都可食用,味道略甜,花青素含量20—180mg/100克,有较高的食用和药用价值,是一种纯天然的保健食品。
紫甘薯含有丰富的锌、钙、镁等多种人体有益元素,特别含有最佳值的硒元素。硒元素巳被世界医学界称为超级巨星、生命火种和抗癌之王。其抗癌功能在所有食品中独占第一。长期食用,具有提高人体免疫力,抗癌防癌、软化血管、降血压、降血脂、补钙、健身、美容等保健作用。美国人将它列为“航天食品”,日本人称为“第一抗癌食品”台湾人尊它为“长寿食品”,香港人则称它为“蔬菜皇后”。
我国的甘薯资源十分丰富,年产量在1亿吨左右,居世界第1位。据有关部门估计,我国甘薯直接作饲料的占50%,工业加工占15%,直接食用占14%,用作种薯占6%,另有15%因保藏不当而霉烂掉,但由于没有进行深加工,其价格低廉。
目前在甘薯汁作为其深加工产品方面,如专利号为ZL97107918和ZL01124157公开了一种红薯饮料的制备方法,制备的甘薯汁液有沉淀,是一种浊汁饮料,不利于饮用;而专利号为ZL200610012489公开的一种浓缩红薯浓缩清汁及制备方法,其主要工艺是红薯经过去皮、榨汁、酶解等,此方法的缺点是在机械去皮过程中有大量的营养成分损失,物料已发生严重褐变(与空气接触时间长),影响浓缩汁颜色;榨汁过程使大量的营养成分随渣排出,营养成分的损失造成资源浪费。本专利利用更有营养价值的紫甘薯制备出的高透光率的紫甘薯汁,对紫甘薯的利用率高,加工工序简单,营养损失小,并且无沉淀,是一种高透光率的紫甘薯汁能满足人们的需求。
发明内容:
本发明的目的是提供一种高透光率的紫甘薯汁的制备方法,尤其适宜于含淀粉高的物料制备高透光率的果蔬汁,以解决现有制备工艺带来的液汁沉淀、营养损失大的问题。
为实现上述目的,本发明采用的技术方案为:一种高透光率的紫甘薯汁的制备方法,包括如下步骤:
(1)原料预处理:挑选颜色较深、无伤冻、无腐烂、无病虫害的紫甘薯原料进行清洗去除泥沙等杂质;
(2)打浆:按紫甘薯∶水=1∶2的比例在真空状态下将紫甘薯原料,进行破碎打浆处理,得到打浆粒度为40-50目的打浆液;
(3)液化处理:将得到的打浆液加入耐高温淀粉酶20-25g/(1kg紫薯),控制酶解温度90-100℃进行液化处理0.5-1h;
(4)酶解处理:将液化好的紫甘薯物料转入糖化罐中,用柠檬酸调节PH4.0-4.5,加入糖化酶,糖化后,进行过滤;过滤液用柠檬酸调节PH3.0-3.5,加入果胶酶进行处理;
(5)絮凝剂处理:酶解处理后的原料进行二次过滤分离出紫甘薯汁和紫甘薯渣,得到的紫甘薯汁中加入絮凝剂0.01-0.1%。,进行絮凝处理;
(6)超滤:絮凝处理后的紫甘薯汁进行离心分离,去除沉淀,得到紫甘薯清汁,将得到的紫甘薯清汁进行超滤;超滤后的紫甘薯清汁进行减压浓缩至适当浓度;
(7)瞬时超高温处理:将得到的紫甘薯汁控制温度130-150℃处理25-30s,经无菌灌装后得到高透光率的紫甘薯汁产品。
上述的一种高透光率的紫甘薯汁的制备方法,其特征在于,所述步骤(2)中打浆是在真空度为0.065-0.085Mpa的系统中进行粉碎,可避免在粉碎的过程中与空气中的氧气充分接触而导致的氧化变质。
上述的一种高透光率的紫甘薯汁的制备方法,其特征在于,所述步骤(4)中糖化酶加入量为10-30 g/(1kg紫薯),控制酶解温度55-65℃处理10-15h;果胶酶加入量为15-20g/(1kg紫薯),控制酶解温度为45-55℃处理1-3h。
上述的一种高透光率的紫甘薯汁的制备方法,其特征在于,所述步骤(5)中所述所述絮凝处理用的絮凝剂为聚丙烯酰胺、壳聚糖、微生物絮凝剂中的一种或几种。
有益效果:
本发明通过原料预处理、打浆、液化处理、酶解处理、絮凝剂处理、超滤、瞬时超高温处理得到高透光率的紫甘薯汁产品。其中打浆是在真空度为0.065-0.085Mpa的系统中进行粉碎,可避免在粉碎的过程中与空气中的氧气充分接触而导致的氧化变质;经过酶解处理,紫甘薯中的淀粉完全转化成葡萄糖,很好的利用了淀粉,同时解决了紫甘薯汁中因淀粉的存在和果胶、悬浮分子等大分子引起的沉淀,还可增加出汁率;经过絮凝处理,紫甘薯汁中的不稳定的大分子物质被絮凝下来,增加了透光率。本发明提供的高透光率紫甘薯汁的制备方法,尤其适宜于含淀粉高的物料制备高透光率的果蔬汁,解决了现有制备工艺带来的液汁沉淀、营养损失大的问题。本发明利用更有营养价值的紫甘薯制备出的高透光率的紫甘薯汁,对紫甘薯的利用率高,加工工序简单,营养损失小,并且无沉淀,是一种高透光率的紫甘薯汁能满足人们的需求。
具体实施方式:
实施例1:
1、原料预处理:挑选颜色较深、无伤冻、无腐烂、无病虫害的紫甘薯原料1kg进行清洗,去除泥沙等杂质;
2、打浆:添加水2kg,在真空度为0.065Mpa的真空系统中进行打浆,打浆粉碎至颗粒度40-50目;
3、液化处理:将得到的打浆液加入耐高温淀粉酶20g,控制酶解温度90℃进行液化处理0.5h;
4、酶解处理:将液化好的紫甘薯物料转入糖化罐中,用柠檬酸调节PH4.0-4.5,加入糖化酶10 g,控制酶解温度65℃处理10h;糖化后,进行过滤;过滤液用柠檬酸调节PH3.0-3.5,加入果胶酶15g,控制酶解温度为55℃处理1h。
5、絮凝剂处理:酶解处理后的原料进行二次过滤分离出紫甘薯汁和紫甘薯渣,得到的紫甘薯汁中加入絮凝剂聚丙烯酰胺,添加量按0.05%添加进行絮凝处理;
6、超滤:絮凝处理后的紫甘薯汁进行离心分离,去除沉淀,得到紫甘薯清汁,将得到的紫甘薯清汁进行超滤;超滤后的紫甘薯清汁进行减压浓缩至适当浓度;
7、瞬时超高温处理:将得到的紫甘薯汁控制温度150℃处理25s,经无菌灌装后得到高透光率的紫甘薯汁产品。
实施例2:
1、原料预处理:挑选颜色较深、无伤冻、无腐烂、无病虫害的紫甘薯原料2kg进行清洗,去除泥沙等杂质;
2、打浆:添加水4kg,在真空度为0.085Mpa的真空系统中进行打浆,打浆粉碎至颗粒度40-50目;
3、液化处理:将得到的打浆液加入耐高温淀粉酶50g,控制酶解温度90℃进行液化处理1h;
4、酶解处理:将液化好的紫甘薯物料转入糖化罐中,用柠檬酸调节PH4.0-4.5,加入糖化酶50g,控制酶解温度65℃处理10h;糖化后,进行过滤;过滤液用柠檬酸调节PH3.0-3.5,加入果胶酶40g,控制酶解温度为45℃处理3h。
5、絮凝剂处理:酶解处理后的原料进行二次过滤分离出紫甘薯汁和紫甘薯渣,得到的紫甘薯汁中加入絮凝剂壳聚糖,添加量按紫甘薯汁0.1%添加进行絮凝处理;
6、超滤:絮凝处理后的紫甘薯汁进行离心分离,去除沉淀,得到紫甘薯清汁,将得到的紫甘薯清汁进行超滤;超滤后的紫甘薯清汁进行减压浓缩至适当浓度;
7、瞬时超高温处理:将得到的紫甘薯汁控制温度130℃处理25s,经无菌灌装后得到高透光率的紫甘薯汁产品。
Claims (4)
1.一种高透光率的紫甘薯汁的制备方法,包括如下步骤:
(1)原料预处理:挑选颜色较深、无伤冻、无腐烂、无病虫害的紫甘薯原料进行清洗去除泥沙等杂质;
(2)打浆:按紫甘薯∶水=1∶2的比例在真空状态下将紫甘薯原料,进行破碎打浆处理,得到打浆粒度为40-50目的打浆液;
(3)液化处理:将得到的打浆液加入耐高温淀粉酶20-25g/(1kg紫薯),控制酶解温度90-100℃进行液化处理0.5-1h;
(4)酶解处理:将液化好的紫甘薯物料转入糖化罐中,用柠檬酸调节PH4.0-4.5,加入糖化酶,糖化后,进行过滤;过滤液用柠檬酸调节PH3.0-3.5,加入果胶酶进行处理;
(5)絮凝剂处理:酶解处理后的原料进行二次过滤分离出紫甘薯汁和紫甘薯渣,得到的紫甘薯汁中加入絮凝剂0.01-0.1%,进行絮凝处理;
(6)超滤:絮凝处理后的紫甘薯汁进行离心分离,去除沉淀,得到紫甘薯清汁,将得到的紫甘薯清汁进行超滤;超滤后的紫甘薯清汁进行减压浓缩至适当浓度;
(7)瞬时超高温处理:将得到的紫甘薯汁控制温度130-150℃处理25-30s,经无菌灌装后得到高透光率的紫甘薯汁产品。
2.如权利要求1所述的一种高透光率的紫甘薯汁的制备方法,其特征在于,所述步骤(2)中打浆是在真空度为0.065-0.085Mpa的系统中进行粉碎,可避免在粉碎的过程中与空气中的氧气充分接触而导致的氧化变质。
3.如权利要求1所述的一种高透光率的紫甘薯汁的制备方法,其特征在于,所述步骤(4)中糖化酶加入量为10-30 g/(1kg紫薯),控制酶解温度55-65℃处理10-15h;果胶酶加入量为15-20g/(1kg紫薯),控制酶解温度为45-55℃处理1-3h。
4.如权利要求1所述的一种高透光率的紫甘薯汁的制备方法,其特征在于,所述步骤(5)中所述所述絮凝处理用的絮凝剂为聚丙烯酰胺、壳聚糖、微生物絮凝剂中的一种或几种。
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CN106343321A (zh) * | 2015-12-02 | 2017-01-25 | 武汉绿孚生物工程有限责任公司 | 一种澄清无返味紫甘薯花色苷浓缩汁的制备方法 |
CN107467441A (zh) * | 2017-07-28 | 2017-12-15 | 江苏徐淮地区徐州农业科学研究所 | 一种紫薯花青素饮料的制备方法 |
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