CN105249088B - 一种菠萝浓缩清汁的制备方法 - Google Patents
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Abstract
本发明公开了一种菠萝浓缩清汁的制备方法,包括以下步骤:将清洗去皮的菠萝果破碎打浆得菠萝果浆;将所述菠萝果浆加热糊化,酶解,灭酶,压榨取汁、过滤得菠萝果汁;将所述菠萝果汁澄清,离心取分离液;将所述分离液进行脱色脱酸处理得菠萝清汁;将所述菠萝清汁真空低温浓缩,无菌灌装即制得所述菠萝浓缩清汁;采用本发明所提供的一种菠萝浓缩清汁的制备方法,通过复合酶解优化技术使菠萝的出汁率进一步提高,从行业普遍水平的70%提高到80%以上,提高了14.3%;利用优选多段树脂脱色脱酸技术,使菠萝菠萝果浆脱酸效果达到92.18%,色变指数下降了75.86%,透光率达到98.36%,有效的提高其脱酸效果和透光率,且色变指数显著下降。
Description
技术领域
本发明涉及一种菠萝浓缩清汁的制备方法,属食品加工领域。
背景技术
菠萝(Ananas comosus)又叫凤梨,原产南美洲。继香蕉和柑橘之后,是世界第三大热带水果。其果实香甜可口、富含各种维生素、膳食纤维及菠萝蛋白酶,深受人们喜爱。在国际贸易中,菠萝贸易多以菠萝鲜果、菠萝罐头及菠萝浓缩汁3种形式进行。近年来中国菠萝产量增长迅猛,快速了菠萝加工业发展。菠萝清汁做为热带水果加工新的产品形式在国际市场的贸易量呈较快递增趋势,产业规模在增加。菠萝清汁不但可以作为欧美市场100%纯果汁产品中的糖源,还可用于饮料、冰激凌、糖果、罐头等产品的调配料,但因菠萝原果中含有大量的有机酸,现有技术难以解决菠萝浓缩清汁脱酸问题,色变严重、透光率低等问题也是制约菠萝清汁工业化生产的技术瓶颈。本发明提供的一种菠萝清汁的制备方法解决了其脱色脱酸及澄清的工艺技术。
发明内容
本发明的目的是为了解决菠萝浓缩清汁现有生产中存在的技术问题,提供一种脱色脱酸较彻底、产品透光率较高的菠萝浓缩清汁制备方法。包括以下步骤:
一种菠萝浓缩清汁的制备方法,包括以下步骤:
1)将清洗去皮的菠萝果破碎打浆制得菠萝果浆;
2)将所述菠萝果浆进行加热糊化,糊化温度50℃~55℃,糊化时间15min~20min;
3)在所述糊化后的菠萝果浆中加入果胶酶和纤维素酶,进行酶解处理,酶解温度45℃~55℃,酶解时间1h~3h;所述果胶酶与所述菠萝果浆重量比为0.045%~0.055%,所述纤维素酶与所述菠萝果浆重量比为0.07%~0.085%。
4)将经过步骤3)处理的菠萝果浆在80℃~85℃条件下进行灭酶处理20min~30min,并将灭酶处理过的菠萝果浆经过压榨、过滤,制得菠萝果汁;
5)将所述菠萝果汁加入澄清剂进行澄清处理,制得澄清汁;
6)将所述澄清汁在6700r/min~8000r/min转速条件下离心,取分离液备用;
7)将所述分离液经过树脂脱色脱酸处理,制得菠萝清汁;
8)将所述菠萝清汁在真空条件下,在40℃~50℃温度下浓缩,得到浓缩清汁,将所述浓缩清汁无菌灌装即制得所述菠萝浓缩清汁。
优选地,所述果胶酶为0.05%,所述纤维素酶为0.075%。
优选地,所述澄清剂由壳聚糖和活性炭混合制得;所述壳聚糖与所述菠萝果汁的重量比为0.05%~1.0%,所述活性炭与所述菠萝果汁的重量比为0.1%~1.5%。
优选地,所述树脂脱色脱酸处理为单一树脂处理或三段式树脂处理;
所述三段式树脂处理是将离心后的菠萝果汁依次通过三种不同型号的树脂柱处理,达到较好的脱色脱酸效果。
优选地,所述三段式树脂处理选择的树脂为大孔阳离子交换树脂LX-100、大孔阴离子交换树脂LX-200和大孔阴离子交换树脂LX-300。
优选地,所述步骤4)中所述经过灭酶处理过的菠萝果浆压榨后经过0.8微米的微孔液体正压过滤器进行过滤处理。
优选地,所述的菠萝浓缩清汁为采用本发明所述的菠萝浓缩清汁的制备方法所制备。
采用本发明所提供的一种菠萝浓缩清汁的制备方法效果如下:
1)通过加热糊化,果蔬中淀粉物质的氢键被破坏,形成不可逆的糊状物质,解决了在生产过程中易出现沉淀的问题。
2)通过复合酶解优化技术,给出了合理的复合酶配比,使菠萝的出汁率进一步提高,行业普遍水平的出汁率为70%,本发明高达80%以上,提高率达到14.3%。
3)利用三段式树脂处理技术,有效的提高了脱酸效果及透光率,色变指数显著下降。
4)通过本发明制备的菠萝浓缩清汁甜味纯正,清澈透亮,无明显色泽,长期贮藏无沉淀,具有良好的应用前景。
具体实施方式
以下为对本发明的原理和特征进行描述,所举实例只用于解释本发明,并非用于限定本发明的范围。
实施例一
一种菠萝浓缩清汁的制备方法,包括以下步骤:
1)将清洗去皮的菠萝鲜果2000.15g破碎打浆制成的菠萝果浆备用;
2)将所述菠萝果浆进行加热糊化,加热时间为20min,加热温度为50℃;
3)在所述糊化后的菠萝果浆加入0.045%果胶酶和0.07%纤维素酶,进行酶解处理,酶解温度为45℃,酶解时间为1h;
4)将经过步骤3)处理的菠萝果浆在80℃条件下进行灭酶处理20min,并将灭酶处理的菠萝果浆进行压榨,再经过0.8微米的微孔液体正压过滤器进行过滤处理,得到1696.37g菠萝果汁;
5)在经过步骤4)处理的菠萝果汁中加入0.05%壳聚糖和0.1%活性炭进行澄清处理,取澄清汁备用;
6)将所述澄清汁在6700r/min转速条件下离心,取分离液备用;
7)将分离液经过大孔阳离子交换树脂LX-100、大孔阴离子交换树脂LX-200和LX-300的三段式树脂处理后制得菠萝清汁;
8)将所述菠萝清汁在真空度-0.1MPa,40℃温度下浓缩,得到浓缩清汁,将所述浓缩清汁杀菌灌装即制得所述菠萝浓缩清汁。
实施例二
一种菠萝浓缩清汁的制备方法,包括以下步骤:
1)将清洗去皮的菠萝鲜果2000.26g破碎打浆制成菠萝果浆备用;
2)将所述菠萝果浆进行加热糊化,加热时间为20min,加热温度为53℃;
3)在所述糊化后的菠萝果浆加入0.05%果胶酶和0.075%纤维素酶,进行酶解处理,酶解温度为50℃,酶解时间为2h;
4)将经过步骤3)处理的菠萝果浆在83℃条件下进行灭酶处理25min,并将灭酶处理的菠萝果浆进行压榨,再经过0.8微米的微孔液体正压过滤器进行过滤处理,得到1770.83g菠萝果汁;
5)在经过步骤4)处理的菠萝果汁中加入0.1%壳聚糖和1%活性炭进行澄清处理,取澄清汁备用;
6)将所述澄清汁在7500r/min转速条件下离心,取分离液备用;
7)将分离液经过大孔阳离子交换树脂LX-100、大孔阴离子交换树脂LX-200和LX-300的三段式树脂处理后制得菠萝清汁;
8)将所述菠萝清汁在真空度-0.1MPa,45℃温度下浓缩,得到浓缩清汁,将所述浓缩清汁杀菌灌装即制得所述菠萝浓缩清汁。
实施例三
一种菠萝浓缩清汁的制备方法,包括以下步骤:
1)将清洗去皮的菠萝鲜果2000.23g破碎打浆制成菠萝果浆备用;
2)将所述菠萝果浆进行加热糊化,加热时间为20min,加热温度为55℃;
3)在所述糊化后的菠萝果浆加入0.055%果胶酶和0.085%纤维素酶,进行酶解处理,酶解温度为55℃,酶解时间为3h;
4)将经过步骤3)处理的菠萝果浆在85℃条件下进行灭酶处理30min,并将灭酶处理的菠萝果浆经过0.8微米的微孔液体正压过滤器进行过滤处理,得到1744.80g菠萝果汁;
5)在经过步骤4)处理的菠萝果汁中加入1.0%壳聚糖和1.5%活性炭进行澄清处理,取澄清汁备用;
6)将所述澄清汁在8000r/min转速条件下离心,取分离液备用;
7)将分离液经过大孔阳离子交换树脂LX-100、大孔阴离子交换树脂LX-200和LX-300的三段式树脂处理后制得菠萝清汁;
8)将所述菠萝清汁在-0.1MPa,50℃温度下浓缩,得到浓缩清汁,将所述浓缩清汁杀菌灌装即制得所述菠萝浓缩清汁。
对比试验设置
设置实施例1~3为对应实验组1~3和对比组1~2
对比组1参考申请号:201110093743.4中第4页第11段的方法制备的浓缩菠萝汁。
对比组2参考行业现采用的菠萝浓缩汁技术,步骤如下:
1)将清洗去皮的菠萝果破碎打浆压榨菠萝果浆后经200目过滤布7层过滤,得到菠萝果汁,
2)将菠萝果汁在常压60℃~70℃条件下浓缩制得菠萝浓缩汁。
1、出汁率测定
出汁率(%)=[菠萝果汁质量/步骤1)制得的菠萝果浆质量]*100
组别 | 出汁率 |
实验组1 | 84.81% |
实验组2 | 88.53% |
实验组3 | 87.23% |
对比组1 | 72.62% |
对比组2 | 69.19% |
2、脱色脱酸效果测定
组别 | 可滴定酸度% | 透光率% | 色变指数 |
实验组1 | 1.28 | 95.63 | 0.074 |
实验组2 | 0.58 | 98.36 | 0.033 |
实验组3 | 1.32 | 97.42 | 0.068 |
对比组1 | 7.26 | 82.63 | 0.121 |
对比组2 | 7.42 | 79.05 | 0.145 |
2、感官测评
感官评价由30位评价员对实施例1~21和对比组1~2的样品分别进行评价打分,评价员对每项评价指标进行判断评分,分数为0~9之间的任何一个整数,把得分填写在问卷表中的空格内;
各项指标的评分标准如下:
1)甜味:9~7甜味纯正,5~6甜味一般,少于5分甜味中有杂味;
2)酸味:9~7无明显酸味,5~6轻微酸味,少于5分偏酸;
3)清澈度:9~7清澈透明,5-6透明。少于5浑浊;
4)色泽:9~7清澈透亮、基本无色泽,5~6均匀浅黄色,少于5分浑浊黄色。
最后取各项指标的平均分,规定平均分在9为优级,7~8为好级,5~6为一般级,少于5分为差级。如下表所示:
组别 | 甜味 | 酸味 | 清澈度 | 色泽 | 总分 |
实施例1 | 9 | 8 | 8 | 8 | 33 |
实施例2 | 9 | 9 | 9 | 9 | 36 |
实施例3 | 8 | 8 | 9 | 9 | 34 |
对比组1 | 5 | 3 | 5 | 5 | 18 |
对比组2 | 4 | 3 | 1 | 1 | 9 |
采用本发明所提供的一种菠萝浓缩清汁的制备方法,通过使用复合酶解优化技术使菠萝的出汁率进一步提高,从行业普遍水平的70%提高到80%以上,提高率达到14.3%;利用优选三段式树脂技术,与行业现采用的菠萝浓缩汁技术相比,脱酸效果达到92.18%;色变指数下降了75.86%;透光率达到98.36%,有效的提高了脱酸效果及透光率,色变指数显著下降。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内,所做的任何修改、等同替换、改进等,均应包含在本发明保护的范围之内。
Claims (5)
1.一种菠萝浓缩清汁的制备方法,其特征在于,包括以下步骤:
1)将清洗去皮的菠萝果破碎打浆制得菠萝果浆;
2)将所述菠萝果浆进行加热糊化,糊化温度50℃~55℃,糊化时间15min~20min;
3)在所述糊化后的菠萝果浆中加入果胶酶和纤维素酶,进行酶解处理,酶解温度45℃~55℃,酶解时间1h~3h;所述果胶酶与所述菠萝果浆重量比为0.045%~0.055%,所述纤维素酶与所述菠萝果浆重量比为0.07%~0.085%;
4)将经过步骤3)处理的菠萝果浆在80℃~85℃条件下进行灭酶处理20min~30min,并将灭酶处理过的菠萝果浆经过压榨、过滤,制得菠萝果汁;
5)将所述菠萝果汁加入澄清剂进行澄清处理,制得澄清汁;
6)将所述澄清汁在6700r/min~8000r/min转速条件下离心,取分离液备用;
7)将所述分离液经过三段式树脂进行脱色脱酸处理,所述三段式树脂处理选择的树脂为大孔阳离子交换树脂LX-100、大孔阴离子交换树脂LX-200和大孔阴离子交换树脂LX-300,制得菠萝清汁;
8)将所述菠萝清汁在真空条件下,在40℃~50℃温度下浓缩,得到浓缩清汁,将所述浓缩清汁无菌灌装即制得所述菠萝浓缩清汁。
2.如权利要求1所述的一种菠萝浓缩清汁的制备方法,其特征在于,所述果胶酶为0.05%,所述纤维素酶为0.075%。
3.如权利要求1所述的一种菠萝浓缩清汁的制备方法,其特征在于,所述澄清剂由壳聚糖和活性炭混合制得;所述壳聚糖与所述菠萝果汁的重量比为0.05%~1.0%,所述活性炭与所述菠萝果汁的重量比为0.1%~1.5%。
4.如权利要求1所述的一种菠萝浓缩清汁的制备方法,其特征在于,所述步骤4)中所述经过灭酶处理过的菠萝果浆压榨后经过0.8微米的微孔液体正压过滤器进行过滤处理。
5.一种菠萝浓缩清汁,其特征在于,为采用如权利要求1~4任意一项所述的菠萝浓缩清汁的制备方法所制备。
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