CN105661199A - 一种浓缩青椒清汁及制备方法 - Google Patents
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Abstract
本发明提出一种浓缩青椒清汁产品和制备方法，本发明的产品是经过果浆酶、果胶酶、淀粉酶水解处理的，可溶性固形物含量20-50%，pH？4-5的浓缩清汁。制备方法包括：A、原料处理：将青椒破碎成为果浆；B、榨汁：用压榨机对青椒果浆榨汁；C、酶解：青椒压榨汁调整pH为4-5，经果胶酶水解1-3小时，淀粉酶水解1-3小时；D、过滤；E、浓缩；F、灌装储存。本发明利用青椒本身的有效成分，吸附、超滤工艺还使青椒清汁所含的胶体物质彻底分离，得到质地十分柔滑而稳定的产品。浓缩青椒清汁产品内毋须加入甜味剂、防腐剂，保持纯天然性状，满足现代消费绿色理念。
Description
技术领域
本发明涉及到一种浓缩青椒清汁及制备方法，尤其是经果浆酶、果胶酶、淀粉酶水解的浓缩青椒清汁的制备方法，属于果品深加工技术领域。
背景技术
青椒富维生素B、维生素C和胡萝卜素，具有促进消化，加快脂肪代谢等功效。青椒清汁饮料产品适合人们注重绿色健康的消费需求。目前市场上未有青椒饮料出售。
发明内容
本发明目的在于提供一种纯青椒制备的浓缩青椒清汁饮料及制备方法，通过果浆酶、果胶酶、淀粉酶的组合酶解处理，充分利用青椒中的有效成分，制成风味口感均好的浓缩青椒清汁产品。
本发明的技术方案是这样实现的：这种浓缩青椒清汁，其特征在于青椒清汁是经过果浆酶、果胶酶、淀粉酶水解处理的，可溶性固形物含量20-50%，pH为4-5的浓缩清汁。
所述浓缩青椒清汁的制备方法，其特征包括：
A、原料处理：将青椒破碎成为果浆；
B、榨汁：用压榨机对青椒果浆榨汁；
C、酶解：青椒压榨汁调整pH为4-5，经果胶酶水解1-3小时，淀粉酶水解1-3小时；
D、过滤：青椒压榨汁经活性炭和膨润土处理1-3小时进行脱色吸附处理，经超滤器超滤；
E、浓缩：通过浓缩蒸发器对青椒清汁蒸发浓缩至可溶性固型物含量为20-50％；
F、灌装：冷却至20℃以下，静置20小时，纸板过滤，灌装-15℃储存。
所述浓缩青椒清汁的制备方法，步骤A所述原料处理时果浆酶的添加比例为青椒果浆的0.005-0.01%，保温20-40分钟。
所述浓缩青椒清汁的制备方法，步骤C所述一水柠檬酸的添加比例为青椒压榨汁的0.1-0.15%，调酸调整pH为4-5。
所述浓缩青椒清汁的制备方法，步骤C所述果胶酶的添加比例为青椒压榨汁的0.005-0.01%。
所述浓缩青椒清汁的制备方法，步骤C所述淀粉酶的添加比例为青椒压榨汁的0.005-0.01%。
所述浓缩青椒清汁的制备方法，步骤D所述青椒压榨汁经活性炭和膨润土进行脱色吸附处理后加温100℃30秒灭活，再经超滤器超滤。
所述浓缩青椒清汁的制备方法，步骤D所述活性炭的加入比例为青椒压榨汁的0.05-0.1%。
所述浓缩青椒清汁的制备方法，步骤D所述膨润土的加入比例为青椒压榨汁的0.05-0.2%。
本发明的一项重要贡献在于充分利用青椒中的有效成分，超滤工艺还使青椒清汁所含的胶体物质彻底分离，得到质地十分柔滑而稳定的产品。浓缩青椒清汁产品内毋须加入甜味剂、防腐剂，保持纯天然性状，满足现代消费绿色理念，可直接作为功能食品开发利用，稀释后达到饮料要求的风味和口感。
具体实施方式
1、破碎：
1-1、破碎的粒度控制在2～5毫米；
1-2、在破碎原料的同时按照青椒果浆的0.008%的比例添加果浆酶，保温20-40分钟。
2、压榨：通过压榨机对果浆进行压榨。
3、前巴杀/冷却：青椒压榨汁经过震动筛粗滤后进入加热器进行加热温度在95℃以上，保温30秒以上；然后冷却到55℃以下。
4、酶解：
4-1、调酸：取样检测进入酶解罐中青椒清汁的可溶性固性物、总酸，一水柠檬酸的添加比例为青椒压榨汁的0.13%，调酸调整pH为4-5。
4-2、果胶酶：果胶酶的添加量为青椒压榨汁的0.005%。，作用时间为2.5小时；
4-3、淀粉酶：淀粉酶的添加量为青椒压榨汁的0.005%。，作用时间为2.5小时；
4-4、活性炭：活性炭的添加量为青椒压榨汁的0.05%，作用时间为2小时；
4-5、膨润土：膨润土的添加量为青椒压榨汁的0.1%，作用时间为30分钟。
5、后巴杀/冷却：将酶解完成的青椒汁经加热器加热到100℃，保持30秒以上，然后冷却到50－55℃。
6、超滤：通过超滤过滤器对处理后的青椒原汁进行超滤。
7、浓缩：通过浓缩蒸发器对处理后的青椒清汁进行蒸发浓缩至可溶性固形物含量为30％。
8、冷却：利用冷却器将浓汁冷却至20℃以下，静置20小时。
9、纸板过滤：通过纸板过滤机进行过滤。
10、灌装贮存：果汁灌装后入冷库储存，储存温度在-15℃以下。
浓缩青椒清汁参考质量标准：
1、可溶性固形物：30－35%
2、色值：A410(at4%)≤0.2
3、透光率：T625（at4%）≥95%
4、PH值：4-5
5、总酸：≥0.1%
6、浊度：（at4%）≤3NTU
7、果胶、淀粉：阴性
8、细菌总数：≤1000cfu/g
9、大肠杆菌：≤10cfu/g
10、酵母、霉菌：≤100cfu/g
11、铅：＜100ug/kg
12、砷：＜100ug/kg
本发明列举的实施例旨在更进一步地阐明工艺方法，而不对本发明的范围构成任何限制，用本发明实施例得到的产品和经由本发明权利要求书1-9所述的方法均可得到本发明的浓缩青椒清汁产品。
Claims (9)
1.一种浓缩青椒清汁，其特征在于浓缩青椒清汁是经过果浆酶、果胶酶、淀粉酶水解处理的，可溶性固形物含量20-50%，pH为4-5的浓缩清汁。
2.根据权利要求1所述浓缩青椒清汁的制备方法，其特征包括：
A、原料处理：将青椒破碎成为果浆；
B、榨汁：用压榨机对青椒果浆榨汁；
C、酶解：青椒压榨汁调整pH为4-5，经果胶酶水解1-3小时，淀粉酶水解1-3小时；
D、过滤：青椒压榨汁经活性炭和膨润土处理1-3小时进行脱色吸附处理，经超滤器超滤；
E、浓缩：通过浓缩蒸发器对青椒清汁蒸发浓缩至可溶性固型物含量为20-50%；
F、灌装：冷却至20℃以下，静置20小时，纸板过滤，灌装-15℃储存。
3.根据权利要求2所述浓缩青椒清汁的制备方法，其特征在于步骤A所述原料处理时果浆酶的添加比例为青椒果浆的0.005-0.01%，保温20-40分钟。
4.根据权利要求2所述浓缩青椒清汁的制备方法，其特征在于步骤C所述一水柠檬酸的添加比例为青椒压榨汁的0.1-0.15%，调酸调整pH为4-5。
5.根据权利要求2所述浓缩青椒清汁的制备方法，其特征在于步骤C所述果胶酶的添加比例为青椒压榨汁的0.005-0.01%。
6.根据权利要求2所述浓缩青椒清汁的制备方法，其特征在于步骤C所述淀粉酶的添加比例为青椒压榨汁的0.005-0.01%。
7.根据权利要求2所述浓缩青椒清汁的制备方法，其特征在于步骤D所述所述青椒压榨汁经活性炭和膨润土进行脱色吸附处理后加温100℃30秒灭活，再经超滤器超滤。
8.根据权利要求2所述浓缩青椒清汁的制备方法，其特征在于步骤D所述活性炭的加入比例为青椒压榨汁的0.05-0.1%。
9.根据权利要求2所述浓缩青椒清汁的制备方法，其特征在于步骤D所述膨润土的加入比例为青椒压榨汁的0.05-0.2%。
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| CN105747050A (zh) * | 2016-05-06 | 2016-07-13 | 威海元盛生物科技有限公司 | 一种紫甘薯浓缩清汁的制备方法 |
| CN108095107A (zh) * | 2017-11-28 | 2018-06-01 | 陈世湘 | 一种不失鲜的鲜花椒有效物质浓缩膏的生产方法 |
| WO2020097539A1 (en) * | 2018-11-08 | 2020-05-14 | Thermolife International, Llc | Method of producing decolorized beet products and compositions produced therefrom |
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| 王小英: "酶法提高青椒出汁率的研究", 《食品研究与开发》 * |
| 胡丽君: "复合果蔬汁饮料青椒苹果汁的研制", 《饮料工业》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747050A (zh) * | 2016-05-06 | 2016-07-13 | 威海元盛生物科技有限公司 | 一种紫甘薯浓缩清汁的制备方法 |
| CN108095107A (zh) * | 2017-11-28 | 2018-06-01 | 陈世湘 | 一种不失鲜的鲜花椒有效物质浓缩膏的生产方法 |
| WO2020097539A1 (en) * | 2018-11-08 | 2020-05-14 | Thermolife International, Llc | Method of producing decolorized beet products and compositions produced therefrom |
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