CN105011325A - 一种山楂汁酶解降酸方法研究 - Google Patents
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Abstract
本发明提供一种山楂汁酶解降酸方法研究，其特征在于山楂中含有的果黄酮有增加人体冠脉血液流量、降压、强心、抗心律失常、降血脂、增强机体免疫力等作用，同时可增加胃液分泌，促进消化功能。但由于山楂果中有机酸含量过高，极大影响山楂汁的口感。常规树脂降酸、碳酸钙沉淀、碱中和、电渗析等方法降酸，无法达到最佳效果。故在山楂汁生产环节，有必要找到一种方法，有效降低山楂汁的总酸含量，保留黄酮，且形成良好的风味，是山楂汁制配重点。
Description
技术领域
本发明属于食品技术领域，尤其涉及一种山楂汁酶解降酸方法研究。
背景技术
山楂中含有的果黄酮有增加人体冠脉血液流量、降压、强心、抗心律失常、降血脂、增强机体免疫力等作用，同时可增加胃液分泌，促进消化功能。但由于山楂果中有机酸含量过高，极大影响山楂汁的口感。常规树脂降酸、碳酸钙沉淀、碱中和、电渗析等方法降酸，无法达到最佳效果。故在山楂汁生产环节，有必要找到一种方法，有效降低山楂汁的总酸含量，保留黄酮，且形成良好的风味，是山楂汁制配重点。
将浸提与酶解降酸同步进行，将山楂捣碎，加水，使其浓度为70％，采用纤维素酶和果胶酶进行处理,纤维素酶与果胶酶酶活比为2∶1,加酶量为6ml/10g、酶解温度45℃、酶解时间3h,冷却至常温，3000r/m离心15min，在此条件下,出汁率为69.10％,固形物含量5.4％，黄酮含量7.86g/l，柠檬酸由16.37g/l下降到3.62g/l。与不加酶相比,出汁率提高66.8％,品质得到改善。
上述降压果蔬饮料的制备方法，其特征在于包括以下步骤
a.浸提与酶解降酸同步进行，将山楂捣碎，加水，使其浓度为70％，
b.采用纤维素酶和果胶酶进行处理,纤维素酶与果胶酶酶活比为2∶1,
c.加酶量为6ml/10g、酶解温度45℃、酶解时间3h,冷却至常温，3000r/m离心15min，在此条件下,出汁率为69.10％,固形物含量5.4％，黄酮含量7.86g/l，柠檬酸由16.37g/l下降到3.62g/l。
d.与不加酶相比,出汁率提高66.8％,品质得到改善。
实施例一
原料各组份按下述重量百分比配比：山楂果5％、香蕉20％、葡萄5％、乌梅5％、西红柿5％、冬瓜20％、蜂蜜5％、维生素C 0.02％、黄原胶0.125％、羧甲基纤维素钠0.125％、山梨酸钾0.03％，加水至100％。
上述降压果蔬饮料的制备方法的步骤为
a.按配方比例称取各原料，将果蔬清洗干净；冬瓜切块去籽去皮，将山楂、乌梅、冬瓜沸水中预煮20-30分钟；
b.用筛板孔径为1.5-2.5毫米的打浆机将各种果蔬打出汁，再把纤维、籽粒经螺旋离心分离机去除，加入0.02％-0.04％的抗坏血酸，并进行热处理；
c.调配：将白砂糖、果葡糖浆用水溶解稀释，过滤；将黄原胶和羧甲基纤维素钠放入40-60℃温水中在强力搅拌下溶解后用胶体磨磨浆备用；
d.将上述步骤b和c得到的物料以及山梨酸钾混合泵入调配罐中，加水定容，用柠檬酸、苹果酸将PH调整为3.3±0.1；
e.UHT灭菌；
f.无菌灌装，或灌装后在85-90℃灭菌15分钟。
实施例二
原料各组份按下述重量百分比配比：山楂果10％、香蕉3％、葡萄10％、乌梅1％、西红柿10％、冬瓜10％、蜂蜜5-12％、维生素C 0.02％、黄原胶0.125％、羧甲基纤维素钠0.125％、山梨酸钾0.03％，加水至100％。
上述降压果蔬饮料的制备方法的步骤为
a.按配方比例称取各原料，将果蔬清洗干净；冬瓜切块去籽去皮，将山楂、乌梅、冬瓜沸水中预煮20-30分钟；
b.用筛板孔径为1.5-2.5毫米的打浆机将各种果蔬打出汁，再把纤维、籽粒经螺旋离心分离机去除，加入0.02％-0.04％的抗坏血酸，并进行热处理；
c.调配：将白砂糖、果葡糖浆用水溶解稀释，过滤；将黄原胶和羧甲基纤维素钠放入40-60℃温水中在强力搅拌下溶解后用胶体磨磨浆备用；
d.将上述步骤b和c得到的物料以及山梨酸钾混合泵入调配罐中，加水定容，用柠檬酸、苹果酸将PH调整为3.3±0.1；
e.UHT灭菌；
f.无菌灌装，或灌装后在85-90℃灭菌15分钟。
实施例三
原料各组份按下述重量百分比配比：山楂果9％、香蕉14％、葡萄7％、乌梅4％、西红柿8％、冬瓜15％、蜂蜜11％、维生素C 0.02％、黄原胶0.125％、羧甲基纤维素钠0.125％、山梨酸钾0.03％，加水至100％。
上述降压果蔬饮料的制备方法的步骤为
a.按配方比例称取各原料，将果蔬清洗干净；冬瓜切块去籽去皮，将山楂、乌梅、冬瓜沸水中预煮20-30分钟；
b.用筛板孔径为1.5-2.5毫米的打浆机将各种果蔬打出汁，再把纤维、籽粒经螺旋离心分离机去除，加入0.02％-0.04％的抗坏血酸，并进行热处理；
c.调配：将白砂糖、果葡糖浆用水溶解稀释，过滤；将黄原胶和羧甲基纤维素钠放入40-60℃温水中在强力搅拌下溶解后用胶体磨磨浆备用；
d.将上述步骤b和c得到的物料以及山梨酸钾混合泵入调配罐中，加水定容，用柠檬酸、苹果酸将PH调整为3.3±0.1；
e.UHT灭菌；
f.无菌灌装，或灌装后在85-90℃灭菌15分钟。
以上通过实施例对本发明的进行了详细说明，但所述内容仅为本发明的较佳实施例，不能被认为用于限定本发明的实施范围。凡依本发明申请范围所作的均等变化与改进等，均应仍归属于本发明的专利涵盖范围之内。
Claims (2)
1.浸提与酶解降酸同步进行，出汁率提高了66.8％。适度加热浸提山楂汁提高山楂汁出汁率，既能充分提取果浆和果肉的色素物质和香气物质，又能破坏微生物病原体，有效地防止果汁的氧化和腐败。同时，由于浸提温度适宜，未造成热敏反应的营养物质过量损失。以纤维素酶和果胶酶作为复合降酸剂，在大幅降低柠檬酸含量的同时，提高了出汁率，同时山楂汁的品质得到了改善。
2.本发明提供一种山楂汁酶解降酸方法研究，其特征在于山楂中含有的果黄酮有增加人体冠脉血液流量、降压、强心、抗心律失常、降血脂、增强机体免疫力等作用，同时可增加胃液分泌，促进消化功能。但由于山楂果中有机酸含量过高，极大影响山楂汁的口感。常规树脂降酸、碳酸钙沉淀、碱中和、电渗析等方法降酸，无法达到最佳效果。故在山楂汁生产环节，有必要找到一种方法，有效降低山楂汁的总酸含量，保留黄酮，且形成良好的风味，是山楂汁制配重点。
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| CN106136013A (zh) * | 2016-07-15 | 2016-11-23 | 华中农业大学 | 低酸度水果果汁发酵液及其制备方法 |
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| CN106136013A (zh) * | 2016-07-15 | 2016-11-23 | 华中农业大学 | 低酸度水果果汁发酵液及其制备方法 |
| CN106136013B (zh) * | 2016-07-15 | 2019-10-11 | 华中农业大学 | 低酸度水果果汁发酵液及其制备方法 |
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