CN107125675A - 一种蓝莓渣风味酱的制备方法 - Google Patents
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Abstract
本发明公开了一种蓝莓渣风味酱的制备方法，对蓝莓果渣进行花色苷的提取得提取液，然后对果渣进行复合酶酶解、发酵，最后加入辅料加热糊化，冷却后与前述提取液1:2~3混合制成；采用花色苷提取后进行的果渣发酵，防止后续的发酵、高温消毒热处理等操作破坏花色苷，最后合在一起，发酵的过程促使蓝莓果渣生成酵素，提高组织消化能力，增强了果酱的消化促进作用，花色苷提取到加入制成品，最好的保留其天然色素的功能，同时具有抗氧化能力，作为果酱可以防止主食变色。
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渣风味酱的制备方法。
背景技术
蓝莓是杜鹃花科，越桔属，野生落叶灌木，在不同的产地分别被称为蓝靛、山桑子、嘟柿等。蓝莓能抵御-50℃的严寒，根部常年生长在冻土中。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，营养价值极高，是罕见的珍稀野果。蓝莓果实中除了常规的糖、酸和Vc外，富含VE、VA、VB、SOD、熊果苷、蛋白质、花青苷以及丰富的K、Fe、Zn、Ca等矿物质元素。它不仅具有良好的营养保健作用，还具有防止脑神经老化、强心、抗癌软化血管、增强人机体免疫等功能。蓝莓的果实中丰富的花色苷(花青素)，主要有抗生素作用、抗自由基作用、抗视力退化及抗动脉硬化和血栓形成的作用。经常食用蓝莓制品，可明显地增强视力，消除眼睛疲劳，营养皮肤，延缓脑神经衰老，增强心脏功能，预防老年痴呆。正是由于蓝莓的营养及药用功能，使得国际粮农组织将其列为人类五大健康食品之一，对蓝莓制品的保健价值已逐渐被更多的消费者认识。此外，最新的研究又表明多吃蓝莓或喝蓝莓汁有助预防结肠癌的发生。
花色苷(Anthocyanins)是一类水溶性天然色素，是花青素与糖以糖苷键结合而成的一类化合物，广泛存在于植物的花、果实、茎、叶和根器官的细胞液中，使其呈现由红、紫红到蓝等不同颜色。其结构单元为α-苯基苯并吡喃型阳离子。它是一种强有力的抗氧化剂，具有保护人体免受自由基损伤、增强免疫力等功效，对眼科疾病和心脑血管疾病也有较好的疗效。它作为一种天然色素，安全、无毒，且对人体具有许多保健功能，已被应用于食品、保健品、化妆品、医药等行业。而且蓝莓是植物中花色苷较高的一种植物，蓝莓果实中花色苷最丰富的部分是其特有的紫色果皮部位，据报道只有13~25%左右的花色苷存在于蓝莓汁中，大约40%以上的花色苷残留在果渣中。
发明内容
为了使酿酒后蓝莓果渣得到有效利用，发明分两步进行处理蓝莓果渣，最终制成一种抗氧化、促消化的蓝莓果渣果酱，具体是通过以下的方法实现的：
一种蓝莓渣风味酱的制备方法
本公司多年对于蓝莓的加工使其成为保存时间长、更具市场竞争力的蓝莓副产品，其中很重要的一类产品就是将蓝莓酿酒，为了酿造纯正色泽和绝对澄清的蓝莓果酒，需要用蓝莓的果汁进行酿造，酿造之后产生了较多的蓝莓渣，蓝莓渣是一类营养丰富的下游材料，还具有很多的利用价值。
本发明充分利用加工副产物蓝莓果渣，制成一种果酱，提高综合利用的价值，发明对蓝莓果渣先进行干燥，然后研磨过60~100目筛的粉末，按料液比1:40（g/mL）的量加入55%（v/v）乙醇溶液，同时加入柠檬酸调整溶液pH为3~5，搅拌均匀后，于冰水浴中放入超声波360W的超声波处理器中，超声作用下提取16~22min，完成后减压蒸馏回收乙醇，将剩余混合液抽滤得提取液，剩余的蓝莓果渣的颜色明显变浅，几乎无色，根据Giusti和W·rolstad测定花青素的pH示差法计算得到的蓝莓果渣原料中花色苷的含量为4.15mg/g。
超声波的作用可以使植物细胞完全破解，增进了溶剂与物料之间的接触面积，从而溶解花色苷，这里花色苷属于一种天然色素，温度不宜过高，高温产生的分子热运动容易分解花青素，使溶液变色，所以在冰水浴中进行，超声波主要具有空穴效应和热效应，振幅通过介质空化气泡，然后破裂，气泡破裂的一瞬间，冲击波和高速射流生成从而破坏细胞壁，提高溶剂渗透到组织细胞内，加快细胞内花色苷的溶出。在碱性条件下，花色苷以无色假碱的形式存在，时间一长的话，这些假碱结构开环生成浅色的查尔酮，色泽容易发生改变，所以花色苷的提取应当尽量以偏酸的条件为主，发明利用柠檬酸减低溶液的pH。
提取过后的果渣，其花色苷的量将大大降低，但是发明是将果渣制酱，这里对于果渣的处理是将剩余的果渣再次处理，通过发酵的手段提高果渣中酵素的含量，酵素也属于一种活性酶，这里可以成为食品的催化剂，参与人体内各种代谢活动，参与果酱的制备，可以明显提高人体消化能力，同时从蓝莓果渣制备的酵素，还富含有蛋白酶、超氧化物歧化酶、脂肪酶、多酚、维生素、矿物质和次级代谢产物等营养成分。
具体是将提取花色苷后的蓝莓渣，按料液比1:2（m/V）与水混合，然后经过复合酶的酶解，复合酶包括木聚糖酶0.5%、纤维素酶1%和果胶酶0.5%。酶解成人体易吸收的小分子糖类，温度条件为50℃，酶解180min，完成后于旋转蒸发仪浓缩至固形物含量质量分数20%左右，补充其他营养物质5%（由牛骨汤、碳酸氢钠、白砂糖、大豆粉组成），然后接种活化的酵母粉0.15~0.30%，酵母粉有效酵母菌浓度2.0×105cfu/mL左右，30℃发酵16~20h，然后接种0.4~0.7%的干酪乳杆菌菌剂，保温15~20℃发酵20~25h，进行后发酵使发酵液产香，加入辅料30%，辅料（番茄汁30~60%、柠檬酸2~5%、蜂蜜15~25%、白砂糖20~50%、黄原胶5~10%），放入不锈钢锅中不断较热搅拌，防止糊化，至果酱粘稠，含水量30~40%结束，混合花色苷提取液，灌封即可。
由于提取花色苷的过程进行了超声波的破碎作用，将更有利于后续酶解的过程，是酶解跟彻底，发明有意分开提取花色苷和发酵制酵素的过程，原因是后续的酶解和发酵过程容易破坏花色苷的结构，而且发酵属于长时间的过程，花色苷长时间暴露空气中容易发生氧化变色，分开进行保证花色苷的活性。
本发明的有益效果：采用花色苷提取后进行的果渣发酵，防止后续的发酵、高温消毒热处理等操作破坏花色苷，最后合在一起，发酵的过程促使蓝莓果渣生成酵素，提高组织消化能力，增强了果酱的消化促进作用，花色苷提取到加入制成品，最好的保留其天然色素的功能，同时具有抗氧化能力，作为果酱可以防止主食变色，超声波的辐射不仅帮助花色苷的提取，同时有助于后续酶解的完成，一举两得。
具体实施方式
实施例1：
（1）对蓝莓果渣先进行干燥，然后研磨过80目筛的粉末，按料液比1:40（g/mL）的量加入55%（v/v）乙醇溶液，同时加入柠檬酸调整溶液pH为4，搅拌均匀后，于冰水浴中放入超声波360W的超声波处理器中，超声作用下提取20min，完成后减压蒸馏回收乙醇，将剩余混合液抽滤得提取液。
（2）将提取花色苷后的蓝莓渣，按料液比1:2（m/V）与水混合，然后经过复合酶2%的酶解，复合酶（木聚糖酶25%、纤维素酶50%和果胶酶25%），温度条件为50℃，酶解180min，完成后于旋转蒸发仪浓缩至固形物含量质量分数20%左右，接种活化的酵母粉0.2%，酵母粉有效酵母菌浓度2.0×105cfu/mL左右，30℃发酵18h，然后接种0.5%的干酪乳杆菌菌剂，保温18℃发酵22h，进行后发酵使发酵液产香。
（3）加入辅料30%，辅料（番茄汁50%、柠檬酸2%、蜂蜜15%、白砂糖25%、黄原胶8%），放入不锈钢锅中不断较热搅拌，防止糊化，至果酱粘稠，含水量30%结束，按1:2混合花色苷提取液，灌封即可。
Claims (7)
1.一种蓝莓渣风味酱的制备方法，其特征在于：该方法包含以下几个步骤，
对蓝莓果渣进行花色苷的提取得提取液，然后对果渣进行复合酶酶解、发酵，最后加入辅料加热糊化，冷却后与前述提取液1:2~3混合制成。
2.根据权利要求1所述蓝莓渣风味酱的制备方法，其特征在于：所述蓝莓果渣花色苷的提取过程是将蓝莓果渣先进行干燥，然后研磨过60~100目筛的粉末，按料液比1:40~50的量加入50~60%乙醇水溶液，同时用柠檬酸调整溶液pH为3~5，搅拌均匀后，于冰水浴中通入脉冲功率为350~400W的超声波，提取16~22min，完成后减压蒸馏回收乙醇，将剩余混合液抽滤得提取液。
3.根据权利要求1所述种蓝莓渣风味酱的制备方法，其特征在于：所述果渣的酶解过程是将抽滤得到的蓝莓渣，按料液比1:1.5~2.0与水混合，然后加入复合酶2~3%，控温50~60℃，酶解150~200min，最后于旋转蒸发仪浓缩至固形物含量20~25wt%。
4.根据权利要求1或3所述蓝莓渣风味酱的制备方法，其特征在于：所述复合酶包括木聚糖酶制剂20~30%、纤维素酶制剂45~55%和果胶酶制剂20~30%。
5.根据权利要求1所述蓝莓渣风味酱的制备方法，其特征在于：所述复合酶酶解后的发酵过程是接种活化的酵母粉0.15~0.30%， 28~32℃发酵16~20h，然后接种0.4~0.7%的干酪乳杆菌菌剂，保温15~20℃进行后发酵20~25h，使发酵液产香。
6.根据权利要求1所述蓝莓渣风味酱的制备方法，其特征在于：所述加热糊化过程是发酵后的蓝莓果渣混合辅料30~35%，放入不锈钢锅中不断加热搅拌，至含水量30~40%的糊料结束。
7.根据权利要求6所述蓝莓渣风味酱的制备方法，其特征在于：所述辅料包括番茄汁30~60%、柠檬酸2~5%、蜂蜜15~25%、白砂糖20~50%、黄原胶5~10%。
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