CN107183476A - 一种果汁饮品抗氧化添加剂及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种果汁饮品抗氧化添加剂及其制备方法,涉及果汁饮品加工技术领域,由如下重量份数的原料制成:β‑胡萝卜素3‑5份、D‑异抗坏血酸钠3‑5份、泊洛沙姆/预胶化淀粉10‑15份、交联聚维酮/氢化蓖麻油5‑10份、大豆磷脂1‑2份、柠檬酸三乙酯0.5‑1份、酪蛋白酸钠0.5‑1份。本发明以泊洛沙姆/预胶化淀粉和交联聚维酮/氢化蓖麻油为主原料经所述制备方法制得载体,以用于常规抗氧化剂β‑胡萝卜素和D‑异抗坏血酸钠的负载,从而延长抗氧化剂的作用时间,保持果汁的颜色和口感。
Description
技术领域:
本发明涉及果汁饮品加工技术领域,具体涉及一种果汁饮品抗氧化添加剂及其制备方法。
背景技术:
果汁饮品,是以水果为原料经过物理方法如压榨、离心、萃取等得到的汁液产品。由水果压榨得到的果汁很容易发生氧化褐变,本领域通常采用添加抗氧化剂的方法来保持果汁颜色以及口感。
目前,常用抗氧化剂包括维生素C、维生素E、山梨酸钾、D-异抗坏血酸钠和β-胡萝卜素,并且一般采用多种抗氧化剂复配使用的方法。果汁饮品添加了复配抗氧化剂后能有效延长其保质期,但对于鲜榨果汁饮品来说,即使添加了这些抗氧化剂仍需放置在低温条件下储藏,且保质期通常不超过2个月。
为了延长上述抗氧化剂的作用时间,本公司开发出一种果汁饮品抗氧化添加剂,通过载体的使用以延长果汁饮品的货架期。
发明内容:
本发明所要解决的技术问题在于提供一种饮用安全性高、抗氧化作用强且作用时间长的果汁饮品抗氧化添加剂及其制备方法。
本发明所要解决的技术问题采用以下的技术方案来实现:
一种果汁饮品抗氧化添加剂,由如下重量份数的原料制成:
β-胡萝卜素3-5份、D-异抗坏血酸钠3-5份、泊洛沙姆/预胶化淀粉10-15份、交联聚维酮/氢化蓖麻油5-10份、大豆磷脂1-2份、柠檬酸三乙酯0.5-1份、酪蛋白酸钠0.5-1份。
所述泊洛沙姆/预胶化淀粉是以泊洛沙姆、预胶化淀粉、多聚谷氨酸和山梨醇为原料制得的抗氧化剂载体,其制备方法为:将泊洛沙姆和预胶化淀粉升温至125-130℃保温研磨15-30min,再向所得混合物中滴加等重量的35-40℃水,充分混合后转入0-5℃环境中密封静置1-2h,然后加入多聚谷氨酸和山梨醇,升温至回流状态保温混合15-30min,所得混合液于75-80℃下保温研磨至水分挥干,最后将所得固体研磨成细粉,即得泊洛沙姆/预胶化淀粉。
所述泊洛沙姆、预胶化淀粉、多聚谷氨酸和山梨醇的质量比为5-10:5-10:1-5:0.5-2。
所述交联聚维酮/氢化蓖麻油是以交联聚维酮、氢化蓖麻油、壳寡糖、卡拉胶和聚甘油脂肪酸为原料制得的抗氧化剂载体,其制备方法为:将交联聚维酮、氢化蓖麻油和壳寡糖升温至75-80℃保温研磨10-15min,再继续升温至120-125℃保温研磨10-15min,并加入卡拉胶和聚甘油脂肪酸,充分混合后以5℃/min的降温速度降温至0-5℃保温混合15-30min,所得混合物自然恢复至室温,最后经超微粉碎机制成微粉,即得交联聚维酮/氢化蓖麻油。
所述交联聚维酮、氢化蓖麻油、壳寡糖、卡拉胶和聚甘油脂肪酸的质量比为1-5:1-5:0.5-2:0.1-0.5:0.05-0.2。
一种果汁饮品抗氧化添加剂的制备方法,包括如下步骤:
(1)向泊洛沙姆/预胶化淀粉中加入柠檬酸三乙酯和酪蛋白酸钠,并升温至115-120℃保温研磨10-15min,待自然冷却至室温,即得载体I;
(2)向交联聚维酮/氢化蓖麻油中加入大豆磷脂,充分混合后静置10-15min,再升温至120-125℃保温研磨5-10min,待自然冷却至室温,即得载体II;
(3)在氮气保护下,将载体I和载体II混合,再加入β-胡萝卜素和D-异抗坏血酸钠,升温至35-40℃保温混合15-30min,即得抗氧化添加剂。
本发明的有益效果是:本发明以泊洛沙姆/预胶化淀粉和交联聚维酮/氢化蓖麻油为主原料经所述制备方法制得载体,以用于常规抗氧化剂β-胡萝卜素和D-异抗坏血酸钠的负载,从而延长抗氧化剂的作用时间,防止果汁饮品的氧化褐变,进而保持果汁的颜色和口感,延长果汁饮品的货架期。
具体实施方式:
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明。
实施例1
(1)向10g泊洛沙姆/预胶化淀粉中加入0.5g柠檬酸三乙酯和0.5g酪蛋白酸钠,并升温至115-120℃保温研磨10min,待自然冷却至室温,即得载体I;
(2)向10g交联聚维酮/氢化蓖麻油中加入1g大豆磷脂,充分混合后静置10min,再升温至120-125℃保温研磨10min,待自然冷却至室温,即得载体II;
(3)在氮气保护下,将载体I和载体II混合,再加入3gβ-胡萝卜素和5g D-异抗坏血酸钠,升温至35-40℃保温混合30min,即得抗氧化添加剂。
泊洛沙姆/预胶化淀粉的制备:将5g泊洛沙姆和10g预胶化淀粉升温至125-130℃保温研磨30min,再向所得混合物中滴加等重量的35-40℃水,充分混合后转入0-5℃环境中密封静置1h,然后加入2g多聚谷氨酸和0.5g山梨醇,升温至回流状态保温混合15min,所得混合液于75-80℃下保温研磨至水分挥干,最后将所得固体研磨成细粉,即得泊洛沙姆/预胶化淀粉。
交联聚维酮/氢化蓖麻油的制备:将5g交联聚维酮、3g氢化蓖麻油和0.5g壳寡糖升温至75-80℃保温研磨15min,再继续升温至120-125℃保温研磨10min,并加入0.3g卡拉胶和0.05g聚甘油脂肪酸,充分混合后以5℃/min的降温速度降温至0-5℃保温混合30min,所得混合物自然恢复至室温,最后经超微粉碎机制成微粉,即得交联聚维酮/氢化蓖麻油。
实施例2
(1)向15g泊洛沙姆/预胶化淀粉中加入0.5g柠檬酸三乙酯和0.5g酪蛋白酸钠,并升温至115-120℃保温研磨15min,待自然冷却至室温,即得载体I;
(2)向10g交联聚维酮/氢化蓖麻油中加入1g大豆磷脂,充分混合后静置15min,再升温至120-125℃保温研磨5min,待自然冷却至室温,即得载体II;
(3)在氮气保护下,将载体I和载体II混合,再加入5gβ-胡萝卜素和3g D-异抗坏血酸钠,升温至35-40℃保温混合30min,即得抗氧化添加剂。
泊洛沙姆/预胶化淀粉的制备:将10g泊洛沙姆和5g预胶化淀粉升温至125-130℃保温研磨30min,再向所得混合物中滴加等重量的35-40℃水,充分混合后转入0-5℃环境中密封静置1h,然后加入2g多聚谷氨酸和0.5g山梨醇,升温至回流状态保温混合15min,所得混合液于75-80℃下保温研磨至水分挥干,最后将所得固体研磨成细粉,即得泊洛沙姆/预胶化淀粉。
交联聚维酮/氢化蓖麻油的制备:将3g交联聚维酮、5g氢化蓖麻油和0.5g壳寡糖升温至75-80℃保温研磨15min,再继续升温至120-125℃保温研磨10min,并加入0.1g卡拉胶和0.05g聚甘油脂肪酸,充分混合后以5℃/min的降温速度降温至0-5℃保温混合30min,所得混合物自然恢复至室温,最后经超微粉碎机制成微粉,即得交联聚维酮/氢化蓖麻油。
实施例3
分别将等量实施例1、实施例2所制抗氧化添加剂添加到鲜榨椰汁中,并设置仅使用与实施例2等量的β-胡萝卜素和D-异抗坏血酸钠作为对照例,测定所制鲜榨椰汁于2-7℃储藏温度下的保质期,结果如表1所示。
表1本发明实施例所制抗氧化添加剂的使用效果
项目 | 实施例1 | 实施例2 | 对照例 |
保质期/d | 62 | 66 | 45 |
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (6)
1.一种果汁饮品抗氧化添加剂,其特征在于,由如下重量份数的原料制成:
β-胡萝卜素3-5份、D-异抗坏血酸钠3-5份、泊洛沙姆/预胶化淀粉10-15份、交联聚维酮/氢化蓖麻油5-10份、大豆磷脂1-2份、柠檬酸三乙酯0.5-1份、酪蛋白酸钠0.5-1份。
2.根据权利要求1所述的果汁饮品抗氧化添加剂,其特征在于:所述泊洛沙姆/预胶化淀粉是以泊洛沙姆、预胶化淀粉、多聚谷氨酸和山梨醇为原料制得的抗氧化剂载体,其制备方法为:将泊洛沙姆和预胶化淀粉升温至125-130℃保温研磨15-30min,再向所得混合物中滴加等重量的35-40℃水,充分混合后转入0-5℃环境中密封静置1-2h,然后加入多聚谷氨酸和山梨醇,升温至回流状态保温混合15-30min,所得混合液于75-80℃下保温研磨至水分挥干,最后将所得固体研磨成细粉,即得泊洛沙姆/预胶化淀粉。
3.根据权利要求2所述的果汁饮品抗氧化添加剂,其特征在于:所述泊洛沙姆、预胶化淀粉、多聚谷氨酸和山梨醇的质量比为5-10:5-10:1-5:0.5-2。
4.根据权利要求1所述的果汁饮品抗氧化添加剂,其特征在于:所述交联聚维酮/氢化蓖麻油是以交联聚维酮、氢化蓖麻油、壳寡糖、卡拉胶和聚甘油脂肪酸为原料制得的抗氧化剂载体,其制备方法为:将交联聚维酮、氢化蓖麻油和壳寡糖升温至75-80℃保温研磨10-15min,再继续升温至120-125℃保温研磨10-15min,并加入卡拉胶和聚甘油脂肪酸,充分混合后以5℃/min的降温速度降温至0-5℃保温混合15-30min,所得混合物自然恢复至室温,最后经超微粉碎机制成微粉,即得交联聚维酮/氢化蓖麻油。
5.根据权利要求4所述的果汁饮品抗氧化添加剂,其特征在于:所述交联聚维酮、氢化蓖麻油、壳寡糖、卡拉胶和聚甘油脂肪酸的质量比为1-5:1-5:0.5-2:0.1-0.5:0.05-0.2。
6.一种果汁饮品抗氧化添加剂的制备方法,其特征在于,包括如下步骤:
(1)向泊洛沙姆/预胶化淀粉中加入柠檬酸三乙酯和酪蛋白酸钠,并升温至115-120℃保温研磨10-15min,待自然冷却至室温,即得载体I;
(2)向交联聚维酮/氢化蓖麻油中加入大豆磷脂,充分混合后静置10-15min,再升温至120-125℃保温研磨5-10min,待自然冷却至室温,即得载体II;
(3)在氮气保护下,将载体I和载体II混合,再加入β-胡萝卜素和D-异抗坏血酸钠,升温至35-40℃保温混合15-30min,即得抗氧化添加剂。
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CN106490171A (zh) * | 2016-10-28 | 2017-03-15 | 海南大学 | 一种植物蛋白饮料稳定剂的制备方法 |
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