CN107125499A - 一种蓝莓清汁酸饮料的制备方法 - Google Patents
一种蓝莓清汁酸饮料的制备方法 Download PDFInfo
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- CN107125499A CN107125499A CN201710244097.4A CN201710244097A CN107125499A CN 107125499 A CN107125499 A CN 107125499A CN 201710244097 A CN201710244097 A CN 201710244097A CN 107125499 A CN107125499 A CN 107125499A
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- juice
- blueberry
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- pulp
- pericarp
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明一种蓝莓清汁酸饮料的制备方法，该方法包含以下几个步骤：蓝莓果预处理后分离果皮和果肉，将果肉制备成清汁，将果皮处理后混合辅料发酵，最后将发酵产物浸提，将浸提液与清汁混合即可。浸提的花青素正好弥补清汁饮料色泽不足的问题，同时花青素属天然色素，具有保护视力的功效，乙醇还可以提取果胶成分，果胶大量存在于大多数果实的果皮中，在微波的预处理条件下更容易的溶出，提取的果皮果胶可以促使成品饮料呈现胶状容易，使各成分混合均匀，不易期沉淀现象。
Description
技术领域
本发明属于食品的工艺技术领域，具体涉及到一种蓝莓清汁酸饮料的制备方法。
背景技术
纯正的水果饮料都有一个共同的特点，就是果汁虽然纯正，但是色素量较低，整体的颜色不够鲜亮，蓝莓青汁饮料也是这样，所以一般都会添加一些人工色素提高果汁饮料的色泽，起到美化和提高食欲的效果。
蓝莓属于杜鹃花科越桔属，果实呈蓝色，并披一层白色果粉，果肉细腻，果味酸甜，风味独特。蓝莓之所以被誉为“水果中的皇后”，除了其和普通水果一样含有糖"酸以及维生素C 外，还含有丰富的营养成分，如维生素 A、B、E和超氧化物歧化酶、蛋白质、花青素( 花青素或酚配基，与糖的结合体) 、熊果酸、绿原酸、黄酮素、亚麻油酸、蝶二苯乙烯( 紫檀芪)、食用纤维、白藜芦醇等生物活性成分。钾、钙、铁、锌、铜、锗等矿物质，蓝莓中的营养成分丰富，且具有抗氧化、增强免疫功能、解除眼睛疲劳、改善视力、延缓脑衰老、增强记忆力、抗癌、预防尿道感染等作用和早期非酒精性脂肪肝疾病，提取物具有较强的广谱抑菌效果，且受外界影响小，抑菌稳定性好。蓝莓果实除鲜食外，果汁饮料在国内外都很受欢迎，所以蓝莓清汁饮料作为一种功能性饮料很有发展前途，国内蓝莓饮料加工报道多以感官评分为标准，缺乏营养成分的研究。
果胶是人体七大营养素中膳食纤维的主要成分，具有良好的抗腹泻、抗癌、治疗糖尿病和减肥等功效。果胶具有良好的凝胶性和乳化稳定性，在食品工业中应用广泛，也是医药和化妆品工业不可缺少的辅料；可作为果酱冻类、冰淇淋及果汁的稳定剂、乳化剂和增稠剂。果胶是铅、汞和钴等金属中毒的良好解毒剂和预剂，果胶及果胶的铝盐可抑制肠道对胆固醇和三酸甘油酯的吸收，可用作动脉硬化等心血管疾病的辅助治疗。果胶主要是从植物组织中提取的，常用的方法有铝盐盐析法、离子交换法、微生物法等。
发明内容
本发明就经过多年的研究，发现蓝莓的皮层中含有高含量的花青素，属于天然色素，相对蓝莓果肉的色素含量还要高，所以发明对蓝莓的皮层进行花青素进行提取，然后混合蓝莓青汁，制成颜色鲜亮，口感纯真，真正健康的果饮料。
一种蓝莓清汁酸饮料的制备方法
乳酸菌可防治乳糖不耐症，促进蛋白质、单糖及钙、镁等营养物质的吸收；改善人体胃肠道功能，恢复人体肠道内菌群平衡等作用。
对蓝莓果进行分开处理，将蓝莓的皮层与果肉分开处理，将果肉榨汁，但是果浆中含有大量的果胶、果胶纤维素、少量蛋白质、单宁，形成了一种不稳定的胶体状态，又含有纤维素、淀粉等，直接压榨的效果是出汁率很低，汁液混浊不清，更严重的是这些物质会缓慢的进行物理和化学变化，导致在加工的贮藏期间的蓝莓汁变色、变味和变浑浊，影响产品的质量，因此，得到含杂质少、澄清的蓝莓果汁对于后续至成蓝莓饮料将非常有帮助。
首先将鲜采的蓝莓速冻储藏，然后先通过蒸汽熨烫6~15min至表面皮层软化解冻，褪皮，将果肉部分再于4℃解冻6~10h，用榨浆机榨浆得蓝莓果肉浆，先加入等量的去离子水搅拌稀释，然后根据其总量加入总量0.4~0.8%果胶酶制剂和0.2~0.5%的纤维素酶制剂，水浴保温50℃缓慢搅拌，联合酶水解3h后加热到90℃灭酶5min， 最后4000r/min离心15min，分离清液蓝莓汁和蓝莓渣。
采用联合酶解后离心所得的蓝莓汁属于澄清的蓝莓汁，其色泽较淡，但是得到的过滤率较高，相对以往的方法，其出汁率提高了20%以上，由于褪去了蓝莓果皮，所以相对添加的纤维素酶制剂含量也较低，鲜采的蓝莓在低温下保藏会保持更好的新鲜度，而且结冻的蓝莓，其细胞内水呈结晶的冰形态，可以对细胞造成相应的挤压，迫使细胞破裂，有利于后期的果汁分离。使用时先利用高温蒸汽熨烫，高温刺激蓝莓果皮层，有利于方便快捷的褪皮过程，然后再对蓝莓果肉进行磨浆。
考虑到直接将上述蓝莓汁直接加工成蓝莓饮料，其口感虽然纯正，但是色泽不够鲜亮，同时果汁中任然含有小颗粒的残渣未完全脱去，所以发明将褪去的蓝莓果皮进行处理，蓝莓果皮一般都很合果渣作饲料或肥料，等同于浪费处理，即使不浪费，但未能发挥其真正的效益。所以发明对褪去的果皮和榨浆后的果渣再次进行处理，处理方法是：将蓝莓皮与果浆渣混合，通过低温-30℃以下结冻，然后真空室温干燥20h左右处理进行干燥，研磨过80~120目筛的微粉，按料液比1:15~20加入去离子水浸提，通过不同温度条件下的微波辐射，微波功率为550~700W作用5~10min。
微波辐射作用导致物料的温度升高，分子热运动加快，促进花青素从果皮中的细胞中扩散到溶液中，由于花青素属于热敏型物质，过高的温度会破坏其结构，温度过低不足以提高最佳的提取效率，所以选择适宜的温度条件是关键，经过多年的研究，温度在30~60℃最为适宜。微波的作用最主要是提高花青素等活性成分的热运动，所以物料的力度直接影响浸提的效果，发明利用冻干的方式将物料干燥，研磨细化物料的颗粒度，起到最佳的提取效果，同时微波促进破坏细胞的整体结构，蛋白质、糖类、氨基酸等也会相应溶出，这对于后期的发酵有很大好处。
微波处理过后将根据溶液的性质，含糖量、pH值等调整最佳的乳酸菌发酵条件，这里需要加入一定的辅料，然后接种食用乳酸菌制剂，进行发酵过程。
辅料一般包括番茄汁、白砂糖、蜂蜜、牛油果、柠檬酸、脱脂牛奶、花生粉。
发酵完成后整体发酵料偏酸，含有大量的色素和果胶物质，人工加入一定量的食用乙醇，控制浓度为40~65%，缓慢搅拌浸提花青素和少量果胶成分，时间3~5h，最后抽滤得滤汁，将滤汁旋转蒸发挥发多余乙醇并浓缩提取液，将提取液与蓝莓清汁按1:1~2的比例混合调配即可。
微波萃取具有萃取速度快、过程容易控制、有效成分得率高及可用酒精等对环境无污染溶剂等优势。在微波萃取过程中，微波辐照作用使萃取体系温度迅速升高，提高目标成分传递速度，但高温又会引起热敏性成分发生氧化、聚合、缩合等反应。
本发明的有益效果：发酵后可以将加入的糖类转变成酸类物质，使溶液呈酸味，然后还有果胶、色素、单宁等有机活性成分，利用食用乙醇，调试浓度可以最大程度的溶解有机物，成功的浸提花青素和果胶质等，然后挥发乙醇，浸提的花青素正好弥补清汁饮料色泽不足的问题，同时花青素属天然色素，具有保护视力的功效，乙醇还可以提取果胶成分，果胶大量存在于大多数果实的果皮中，在微波的预处理条件下更容易的溶出，提取的果皮果胶可以促使成品饮料呈现胶状容易，使各成分混合均匀，不易期沉淀现象。
具体实施方式
实施例1：
（1）首先将鲜采的蓝莓速冻储藏，然后先通过蒸汽熨烫10min至表面皮层软化解冻，褪皮，将果肉部分再于4℃解冻6h，用榨浆机榨浆得蓝莓果肉浆，先加入等量的去离子水搅拌稀释，然后根据其总量加入总量0.6%果胶酶制剂和0.4%的纤维素酶制剂，水浴保温50℃缓慢搅拌，联合酶水解3h后加热到90℃灭酶5min， 最后4000r/min离心15min，分离清液蓝莓汁和蓝莓渣。
（2）将蓝莓皮与果浆渣混合，通过低温-30℃以下结冻，然后真空室温干燥20h左右处理进行干燥，研磨过80目筛的微粉，按料液比1:15加入去离子水浸提，通过不同温度条件下的微波辐射，微波功率为600W作用8min。
（3）微波处理过后将根据溶液的性质，含糖量、pH值等调整最佳的乳酸菌发酵条件，这里需要加入一定的辅料，然后接种食用乳酸菌制剂1%，进行发酵过程12天。
（4）人工加入一定量的食用乙醇，控制浓度为50%，缓慢搅拌浸提花青素和少量果胶成分，时间4h，最后抽滤得滤汁，将滤汁旋转蒸发挥发多余乙醇并浓缩提取液，将提取液与蓝莓清汁按1:1的比例混合调配即可。
Claims (8)
1.一种蓝莓清汁酸饮料的制备方法，其特征在于：该方法包含以下几个步骤：蓝莓果预处理后分离果皮和果肉，将果肉制备成清汁，将果皮处理后混合辅料发酵，最后将发酵产物浸提，将浸提液与清汁混合即可。
2.根据权利要求1所述蓝莓清汁酸饮料的制备方法，其特征在于，所述蓝莓果预处理将鲜采的蓝莓先低温结冻，然后通过蒸汽熨烫蓝莓果表面6~15min至表面皮层软化，最后进行褪皮，分离蓝莓果皮和果肉，将果肉再于4~8℃解冻6~10h。
3.根据权利要求1所述蓝莓清汁酸饮料的制备方法，其特征在于，所述将果肉制备成清汁的过程是将蓝莓果肉榨浆，加入等量的去离子水搅拌稀释，然后根据其总量加入0.4~0.8%的果胶酶制剂和0.2~0.5%的纤维素酶制剂，水浴保温40~60℃缓慢搅拌，联合酶水解3.0~3.5h后加热到90℃灭酶5~10min， 最后3500~4000r/min离心15~25min，分离得到蓝莓清汁。
4.根据权利要求1所述蓝莓清汁酸饮料的制备方法，其特征在于，所述果皮处理是将蓝莓皮通过低温-35~-30℃结冻，然后真空干燥，研磨过80~120目筛，按料液比1:15~20加入去离子水，微波辐射功率为550~700W，间断作用5~10min控制料温不超过60℃。
5.根据权利要求1所述蓝莓清汁酸饮料的制备方法，其特征在于，所述辅料占发酵总量的20~50%，辅料由以下百分比的原料制成：番茄汁5~10%、白砂糖40~70%、蜂蜜15~25%、牛油果10~15%、柠檬酸2~6%、脱脂牛奶15~50%、花生粉3~8%。
6.根据权利要求1所述蓝莓清汁酸饮料的制备方法，其特征在于，所述发酵是接种乳酸菌制剂1~2%后，密闭条件下的乳酸发酵过程。
7.根据权利要求1所述蓝莓清汁酸饮料的制备方法，其特征在于，所述发酵产物浸提过程是加入食用乙醇至发酵料中至乙醇浓度达到40~65%，缓慢搅拌3~5h浸提，最后抽滤得滤汁，将滤汁旋转蒸发回收乙醇并浓缩提取液。
8.根据权利要求1所述蓝莓清汁酸饮料的制备方法，其特征在于，所述浸提液与清汁混合其混合比例是1:1~2。
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