CN104642949A - 一种高花青素含量的蓝莓果干加工方法 - Google Patents
一种高花青素含量的蓝莓果干加工方法 Download PDFInfo
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- CN104642949A CN104642949A CN201410810886.6A CN201410810886A CN104642949A CN 104642949 A CN104642949 A CN 104642949A CN 201410810886 A CN201410810886 A CN 201410810886A CN 104642949 A CN104642949 A CN 104642949A
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- A—HUMAN NECESSITIES
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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Abstract
本发明公开了一种高花青素含量的蓝莓果干加工方法，按如下步骤进行：一、筛选蓝莓鲜果，清洗后沥干水分；二、经第一步骤后的蓝莓进行脱腊处理，后冷却；进行沥干处理；三、先进行渗透脱水处理，后通过热泵-热风联合干燥处理；四、将干燥后的蓝莓果干冷却至室温，蓝莓果干中花青素类物质保留量在800mg/100g以上。本发明通过控制pH、温度等影响花青素稳定的加工参数，利用分子间的辅色作用联合形成垂直的层叠疏水结构，抑制花青素类物质的水化和利用糖基化、酰基化等反应的分子内结构修饰作用提高花青素类物质的结构稳定性的技术来提高蓝莓花青素的稳定性，减少其在加工过程中的损失。
Description
技术领域
本发明属于蓝莓果干加工工艺技术领域，具体涉及一种能减少蓝莓果干加工过程中花青素物质损失的加工方法。
背景技术
蓝莓(Blueberry)为杜鹃花科越橘属植物，物种名称为越橘、笃斯越橘，因果实为蓝色浆果，所以商品名为蓝莓，可食率达100％，营养成分除糖类、有机酸外，还含有丰富的氨基酸、维生素和钙、铁、锌、钾、磷等微量矿物质元素。另外，蓝莓最为引人注目的是花青素等类黄酮物质，美国农业部人类营养中心的研究结果显示，蓝莓中花青素在所有水果和蔬菜之中含量最高，且具有显著的抗氧化能力。现代医学和药理学研究证实，蓝莓花青素具有改善视力、减缓疲劳、抗衰老、预防癌症、增强免疫力、增强皮肤弹性、抗炎症、预防高血压、降低胆固醇、预防心血管疾病、改善身体微循环、维护泌尿系统健康等多方面功效，所以蓝莓被誉为“世界水果之王”，深受消费者青睐。
近几年来我国蓝莓种植面积和产量规模飞速发展，由于蓝莓成熟、上市时间集中、易腐烂、不耐贮藏的原料特点，鲜销市场有限，只有充分发展蓝莓精深加工技术，深度开发蓝莓花青素的保健功效，研发蓝莓花青素的相关产品，才能充分发挥蓝莓花青素的功能性作用，提升蓝莓精深加工产值，带动和促进整个蓝莓产业的健康发展。
对于蓝莓及蓝莓加工产品的关注重点是花青素类物质，花青素属于以2-苯基苯并吡喃(C6-C3-C6)为母核的黄酮类化合物(式1)，由于R1和R2基团不同，花色素的种类不同(表1)，在花色素A环3,5,7位上的羟基以糖苷键与糖 结合时便形成花色苷,由于糖结合的方式(结合糖的种类、数量、位置)的不同花色苷的种类也不相同。
花青素一般不稳定，在植物中多以花色苷的形式存在，但花色苷也会因种类和结构不同稳定性有差异，糖苷配基的羟基化使花色苷稳定性降低，而甲基化、糖基化和酰基化能增加其稳定性。花色苷化学结构大多含有不饱和双键及其它可氧化基团，在空气中氧的作用下会发生氧化作用而造成褪色，结构的改变影响着花色苷的稳定性。
式1花青素的基本结构单元
表1花青素的种类
| 花色素 | R1 | R2 | |
| 1 | 天竺葵色素 | H | H |
| 2 | 飞燕草色素 | OH | OH |
| 3 | 矢车菊色素 | OH | H |
| 4 | 牵牛花色素 | OCH3 | OH |
| 5 | 芍药色素 | OCH3 | H |
| 6 | 锦葵色素 | OCH3 | OCH3 |
蓝莓花青素约占鲜果的0.07％-3.38％，主要由矢车菊色素、飞燕草色素、锦葵色素、芍药色素、牵牛花青素等花青素以及它们各自与葡萄糖、乙酰葡萄 糖、半乳糖、乙酰半乳糖、阿拉伯糖、乙酰阿拉伯糖连接形成的花色苷所组成。
蓝莓花青素物质中的花色苷在溶液中为黄烊盐阳离子，碱性和氧化性强，其母核上的酚羟基呈酸性和还原性，其吡喃环上共轭双键容易发生B-环电子移位，如式2所示，大多数非酰化或单酰化的花色苷在溶液中存在着存在着4种花色苷的平衡(式2)：醌型碱(A),黄烊盐阳离子(AH+),假碱(B)和查耳酮(C)，所以酸、碱、氧化剂、光辐射等环境因子都可以与蓝莓花青素作用，发生醌型碱、假碱、查耳酮、加成、开环、水化等化学结构的改变。如，随着pH的增加，花青素和花色苷中C2位易发生水化反应，生成无色的假碱，致使稳定性下降。随着温度的增加，花色苷物质也会向着无色的查耳酮方向转化，同时引起有色型化合物(AH++A)的降低，导致色泽降低。蓝莓花青素这种化学结构的不稳定性严重影响其生理活性的发挥，甚至使活性消失。
AH+≒A+H+酸碱平衡；AH++H2O≒B+H+水合平衡；B≒C环链互 变异构平衡。
式2花色苷的结构转换
正因为蓝莓花青素物质的不稳定性，所以在精深加工过程中必须要提高花青素类物质的稳定性，保留花青素类物质的抗氧化活力，减轻色泽的劣变，这是蓝莓花青素功能性产品开发的关键所在。
蓝莓果干是一种脱除鲜果大部分水分后，易于贮藏和食用的蓝莓加工产品，由于其特有的酸甜口感受到消费者尤其是年轻消费者的青睐，市场认知度高，且蓝莓果干价格一般在每千克400-500元以上，经济附加值远远高于鲜果，经济效益显著。
目前的蓝莓果干多是经过糖煮工艺、按照蜜饯加工工艺制作，一方面产品表皮破损严重，外观不完整，品相差；另一方面加工过程中经过高温糖煮、高温干制工艺，花青素类物质破坏严重，营养及功能保健性大打折扣。甚至一些加工企业后期为控制质量，加入了人工色素和防腐剂等，加大了产品的安全性风险。
发明内容
基于传统蓝莓果干加工工艺中对花青素物质破坏严重的问题，根据蓝莓花青素的加工特性，本发明公开了一种减少蓝莓果干加工过程中花青素损失的加工方法。
本发明采取以下技术方案：
一种高花青素含量的蓝莓果干加工方法，其按如下步骤进行：
一、预处理：
包括蓝莓的筛选、清洗、脱腊、冷却。
为了后期加工均匀性，选择颗粒大小一致的蓝莓鲜果，去除杂质、清洗鲜果后沥干表面的水分。
脱蜡工艺：蓝莓果干表面有一层白色的蜡质层，阻碍了渗透和干燥过程中水分的散失，因此，加工过程中最好将其脱除。一定的高温条件会使蜡质层溶解。利用高温短时漂烫技术，在漂烫液加入0.05-0.15％的柠檬酸，控制漂烫液的pH<4.0，在92-98℃，漂烫45-90s，脱去蓝莓表面的蜡质层，果皮破损率控制在10％以下，迅速用冷水将漂烫后的蓝莓冷却至35℃以下，沥干表面水分。
二、脱水：
1、渗透脱水工艺：将蓝莓按照料液质量比1:1.5-1:2.0的比例浸渍在50-65°Brix的果葡糖浆溶液中，在浸渍液中添加质量分数0.05-0.15％的蜂蜜、0.10-0.20％海藻多糖、0.05-0.10％柠檬酸、0.03-0.06％抗坏血酸，0.04-0.08％酒石酸、0.01-0.03％单宁酸、0.04-0.08％茶多酚，在35-40℃下渗透脱水48-72h，鲜果水分渗透脱除率在30-35％。
2、热泵-热风联合干燥工艺：将渗透脱水后的蓝莓利用热泵干燥方式在42-45℃，湿度60-70％条件下干燥至水分含量30％-35％，然后利用热风干燥的方式在50-55℃干燥至水分含量小于15％，aw控制在0.65以下。
三、冷却、包装：将干燥后的蓝莓果干冷却至室温，采用不透明的铝箔袋包装后制得蓝莓果干，蓝莓果干中花青素类物质保留量在800mg/100g以上。
本发明通过控制pH、温度等影响花青素稳定的加工参数，利用分子间的辅色作用联合形成垂直的层叠疏水结构，抑制花青素类物质的水化和利用糖基化、酰基化等反应的分子内结构修饰作用提高花青素类物质的结构稳定性的技术来提高蓝莓花青素的稳定性，减少其在加工过程中的损失。
附图说明
图1是本发明加工流程简图。
具体实施方式
实施例一
将蓝莓筛选、清洗后沥干水分，配制0.10％的柠檬酸溶液(pH<4.0),在95℃漂烫50s，迅速用冷水将漂烫后的蓝莓冷却至35℃以下，沥干表面水分。将蓝莓按照料液质量比1:1.5的比例将浸渍在65°Brix的果葡糖浆溶液中，在浸渍液中添加质量分数0.15％的蜂蜜、0.10％的海藻多糖、0.10％的柠檬酸，0.03％的抗坏血酸，0.04％的酒石酸、0.01％的单宁酸、0.04％的茶多酚，在35℃下渗透脱水48h，脱除鲜果水分35％。将渗透脱水后的蓝莓利用热泵干燥方式在42℃，湿度60％条件下干燥至水分含量35％，然后利用热风干燥的方式在55℃干燥至水分含量小于15％，aw小于0.65。将干燥后的蓝莓果干冷却至室温，用不透明的铝箔袋包装后制得蓝莓果干，蓝莓果干中花青素类物质保留量大于800mg/100g。
实施例二
将蓝莓筛选、清洗后沥干水分，配制0.15％的柠檬酸溶液(pH<4.0),在98℃漂烫45s，迅速用冷水将漂烫后的蓝莓冷却至35℃以下，沥干表面水分。将蓝莓按照料液质量比1:2.0的比例将浸渍在55°Brix的果葡糖浆溶液中，在浸渍液中添加质量分数分别为0.15％的蜂蜜、0.15％的海藻多糖，0.05％的柠檬酸，0.06％的抗坏血酸，0.03％的单宁酸、0.08％的酒石酸、0.06的茶多酚，在40℃下渗透脱水60h，脱除鲜果水分32％。将渗透脱水后的蓝莓利用热泵干燥方式在45℃，湿度65％条件下干燥至水分含量30％，然后利用热风干燥的方式在53℃干燥至水分含量小于15％，aw小于0.65。将干燥后的蓝莓果干冷却至室温，用不 透明的铝箔袋包装后制得高品质蓝莓果干，蓝莓果干中花青素类物质保留量大于800mg/100g。
以上对本发明的优选实施例进行了详细说明，对本领域的普通技术人员而言，依据本发明提供的思想，在具体实施方式上会有改变之处，而这些改变也应视为本发明的保护范围。
Claims (4)
1.一种高花青素含量的蓝莓果干加工方法，其特征是按如下步骤进行：
一、筛选蓝莓鲜果，清洗后沥干水分；
二、经第一步骤后的蓝莓进行脱腊处理，后冷却；进行沥干处理；
三、先进行渗透脱水处理，后通过热泵-热风联合干燥处理；
四、将干燥后的蓝莓果干冷却至室温，蓝莓果干中花青素类物质保留量在800mg/100g以上。
2.如权利要求1所述的蓝莓果干加工方法，其特征是：步骤一：脱蜡处理过程：在漂烫液加入0.05-0.15％的柠檬酸，漂烫液的pH<4.0，在92-98℃，漂烫45-90s，脱去蓝莓表面的蜡质层，果皮破损率控制在10％以下，迅速用冷水将漂烫后的蓝莓冷却至35℃以下。
3.如权利要求1所述的蓝莓果干加工方法，其特征是：步骤三：渗透脱水处理过程：将蓝莓按照料液质量比1:1.5-1:2.0的比例浸渍在50-65°Brix的果葡糖浆溶液中，在浸渍液中添加质量分数0.05-0.15％的蜂蜜、0.10-0.20％海藻多糖、0.05-0.10％柠檬酸、0.03-0.06％抗坏血酸、0.04-0.08％酒石酸、0.01-0.03％单宁酸、0.04-0.08％茶多酚，在35-40℃下渗透脱水48-72h，蓝莓水分渗透脱除率在30-35％。
4.如权利要求1或3所述的蓝莓果干加工方法，其特征是：步骤三：热泵-热风联合干燥处理过程：将渗透脱水后的蓝莓利用热泵干燥方式在42-45℃，湿度60-70％条件下干燥至水分含量30％-35％，然后利用热风干燥的方式在50-55℃干燥至水分含量小于15％，aw控制在0.65以下。
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| CN105533337A (zh) * | 2015-12-16 | 2016-05-04 | 全国供销合作总社济南果蔬华德公司 | 一种高花青素含量的高品质蓝莓浓缩汁的加工方法 |
| CN105533337B (zh) * | 2015-12-16 | 2018-09-11 | 全国供销合作总社济南果蔬华德公司 | 一种高花青素含量的高品质蓝莓浓缩汁的加工方法 |
| CN107692108A (zh) * | 2017-07-12 | 2018-02-16 | 天津科技大学 | 蓝莓快速干制方法 |
| CN107307361A (zh) * | 2017-07-28 | 2017-11-03 | 合肥徽徽逗食品有限公司 | 一种蓝莓膳食纤维果冻的加工方法 |
| CN107348415A (zh) * | 2017-07-28 | 2017-11-17 | 合肥徽徽逗食品有限公司 | 一种真空渗透脱水蓝莓干的加工方法 |
| CN108323723A (zh) * | 2018-02-07 | 2018-07-27 | 湖南省农产品加工研究所 | 蓝莓果干的制备方法及蓝莓果干 |
| CN108323723B (zh) * | 2018-02-07 | 2021-12-31 | 湖南省农产品加工研究所 | 蓝莓果干的制备方法及蓝莓果干 |
| CN110050825A (zh) * | 2019-05-24 | 2019-07-26 | 邓光 | 营养蓝莓果干及其制备方法 |
| CN115736079A (zh) * | 2022-11-24 | 2023-03-07 | 农业农村部规划设计研究院 | 一种莓果加工方法及其应用 |
| CN117016747A (zh) * | 2023-05-31 | 2023-11-10 | 华南理工大学 | 一种高花青素紫淮山片及其制备方法 |
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