CN107361288A - 一种胡柚联合脱苦方法 - Google Patents
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Abstract
本发明公开了一种胡柚联合脱苦方法,该方法采用超声处理及添加掩蔽剂和抑制剂的联合方法进行脱苦,有效降低产品的苦味、改善产品的风味和口感。其中,超声波脱苦是利用超声的非热作用——机械作用和空化作用进行脱苦,具有高效节能的特点;同时加入掩蔽剂和抑制剂,通过包埋和抑制作用,进一步降低苦味。采用本发明处理的胡柚脱苦率≥70%;维生素C保留率≥90%,无需添加防腐剂(苯甲酸钠等)就能在常温下储存24个月。本发明具有成本低、口感好、性质稳定等优点,具有广阔的市场前景。
Description
技术领域
本发明属于食品加工技术领域,具体涉及胡柚脱苦方法。
背景技术
胡柚及其加工产品营养丰富且具有抗癌、抗衰老等保健功能,但由于胡柚具有明显苦味,使其加工产品如胡柚汁饮料等很难让消费者接受。
现有技术中已有胡柚脱苦的报道:如CN 101889672 A公开了一种胡柚原料综合处理工艺,包括果皮脱苦处理工序,采用过氧碳酸钠进行一次脱苦,然后采用盐水煮沸进行二次脱苦;CN 101589828 A公开了一种低苦味胡柚果蜜茶饮料的制造方法,以胡柚全果为原料,先将胡柚外表皮进行清洗和脱苦处理,再将果皮和果肉分离,果皮切丝后进一步进行脱苦处理,果肉经去囊衣、打浆后与果皮按比例混合,再添加甜味剂、酸味剂、胡萝卜泥、脱苦剂、稳定剂等,然后经浓缩、装罐、密封、杀菌、冷却等工艺过程生产出合格的产品。该发明没有采取去除胡柚中的苦味物质的方法,而是通过两次脱苦工艺降低了苦味的浓度,使产品具有良好的口感。
现有技术的缺陷是:由于胡柚脱苦的同时,维生素等营养成分大大损失;而采用抑制剂(食盐)及掩蔽剂的方法,产品在加工及贮藏过程中,苦味又慢慢呈现出来,以胡柚制备的产品具有明显苦味,其加工产品如胡柚汁饮料等很难让消费者接受。
发明内容
本发明的目的是针对上述缺陷,提供一种复合酸条件下超声波处理、添加掩蔽剂和抑制剂的胡柚联合脱苦方法,以提高胡柚的脱苦率,保留维生素C等营养物质,延长产品的贮藏期。
上述目的是通过以下技术方案实现的:
一种胡柚联合脱苦方法,该方法包括以下步骤:
取新鲜胡柚,洗净,去皮,将果肉和果皮分离并分开进行处理,处理步骤如下:先按果肉或果皮重量的0.1~1%加入复合酸,超声5~30分钟,超声功率为50~300W;然后按果肉或果皮重量的1~3%加入食盐,在70-90℃加热20-30分钟;最后按果肉或果皮重量的0.4~1.6%加入掩蔽剂,混和均匀后置-25~-30℃冻藏12-24小时。
优选地,所述复合酸为坏血酸、乳酸、柠檬酸、苹果酸。
进一步优选地,所述坏血酸、乳酸、柠檬酸、苹果酸的重量比为1:1:1:1。
优选地,所述掩蔽剂为β-环糊精。
优选地,所述方法包括以下步骤:
取新鲜胡柚,洗净,去皮,将果肉和果皮分离并分开处理,处理步骤如下:先按果肉或果皮重量的0.6%加入复合酸,超声20分钟,超声功率为95W;然后按果肉或果皮重量的2%加入食盐,在80℃加热25分钟;最后按果肉或果皮重量的1.2%加入掩蔽剂,混和均匀后置-28℃冻藏18小时。
本发明的有益效果是:
采用本发明,胡柚全果利用率≥90%;脱苦率(以柠檬苦素和柚皮苷含量降低计)≥70%;维生素C保留率≥90%,产品贮藏期≥22个月,大大增强了产品的竞争力,解决了目前的胡柚产品因苦味而不能被消费者接受的问题。
本发明采用复合酸条件下超声波预处理及添加掩蔽剂(β-环糊精)和抑制剂(食盐)的联合方法进行脱苦,有效降低产品的苦味、改善产品的风味和口感。其中,超声处理是利用超声的非热作用——机械作用和空化作用进行脱苦,具有高效节能的特点;同时加入掩蔽剂和抑制剂,通过包埋和抑制作用,进一步降低苦味。
具体实施方式
下面结合具体实施例对本发明进行详细说明。
实施例1
取新鲜胡柚,洗净,去皮,将果肉和果皮分离并分开进行处理,处理步骤如下:先向果肉或果皮中加入0.1%复合酸(抗坏血酸:乳酸:柠檬酸:苹果酸=1:1:1:1),超声30分钟,超声功率为95W;然后向果肉或果皮中加入1%抑制剂(食盐),80℃加热25分钟;最后向果肉或果皮中加入0.4%掩蔽剂(β-环糊精),搅拌均匀后置-28℃冻藏18小时。
对比例1:将实施例1中的胡柚采用加碱(NaOH)超声处理及添加掩蔽剂(β-环糊精)和抑制剂(食盐)的联合方法进行脱苦,即把酸性条件改为碱性条件(其它工艺与实施例1相同)进行对比。
对比例2:将实施例1不加入抑制剂(食盐)和掩蔽剂(β-环糊精)进行处理,而是只进行复合酸超声处理。
对比例3:将实施例1的复合酸条件下超声波预处理去掉,直接添加抑制剂(食盐)处理,然后再加入掩蔽剂(β-环糊精)和进行处理。
对比例4:将实施例1中的复合酸改为抗坏血酸,即不加入乳酸、柠檬酸和苹果酸,其它工艺与实施例1相同。
对比例5:将实施例1中的复合酸改为抗坏血酸和乳酸(1:1),即不加入柠檬酸和苹果酸,其它工艺与实施例1相同。
对比例6:将实施例1中的复合酸改为抗坏血酸、乳酸和柠檬酸(1:1:1),即不加入苹果酸,其它工艺与实施例1相同。
结果见表1,其中脱苦率为柠檬苦素和柚皮苷含量减少的百分率。
表1不同方法对胡柚脱苦效果的影响
脱苦率% | 维生素C保留率% | 感官评分 | 贮藏期(月) | |
实施例1 | 72 | 91 | 95 | 24 |
对比例1 | 61 | 88 | 60 | 6 |
对比例2 | 50 | 88 | 52 | 20 |
对比例3 | 49 | 91 | 63 | 6 |
对比例4 | 62 | 89 | 65 | 15 |
对比例5 | 65 | 90 | 60 | 16 |
对比例6 | 65 | 91 | 68 | 18 |
从以上试验结果可以看出,采用本发明复合酸条件下超声处理及添加掩蔽剂(β-环糊精)和抑制剂(食盐)的联合方法进行脱苦,脱苦效果最明显,维生素C等营养素的保留率及感官评分最高,贮藏期最长。
实施例2
取新鲜胡柚,洗净,去皮,将果肉和果皮分离并分开进行处理,处理步骤如下:先向果肉或果皮中加入0.6%复合酸(抗坏血酸:乳酸:柠檬酸:苹果酸=1:1:1:1),超声20分钟,超声功率为95W;然后向果肉或皮中加入2%食盐,80℃加热25分钟;最后向果肉或皮中加入1.2%β-环糊精,搅拌均匀后置-28℃冻藏18小时。
实施例3
取新鲜胡柚,洗净,去皮,将果肉和果皮分离并分开进行处理,处理步骤如下:先向果肉或果皮中加入1%复合酸(抗坏血酸:乳酸:柠檬酸:苹果酸=1:1:2:2),超声5分钟,超声功率为300W;然后向果肉或皮中加入3%食盐,70℃加热30分钟;最后向果肉或皮中加入1.6%β-环糊精,搅拌均匀后置-25℃冻藏24小时。
实施例4
取新鲜胡柚,洗净,去皮,将果肉和果皮分离并分开进行处理,处理步骤如下:先向果肉或果皮中加入0.5%复合酸(抗坏血酸:乳酸:柠檬酸:苹果酸=1:2:3:1),超声15分钟,超声功率150W;然后向果肉或果皮中加入2.5%食盐,85℃加热15分钟;最后向果肉或果皮中加入1%β-环糊精,搅拌均匀后置-28℃冻藏18小时。
表2实施例2~4的胡柚脱苦效果
脱苦率% | 维生素C保留率% | 感官评分 | 贮藏期(月) | |
实施例2 | 75 | 93 | 95 | 24 |
实施例3 | 70 | 90 | 91 | 22 |
实施例4 | 73 | 92 | 95 | 24 |
Claims (5)
1.一种胡柚联合脱苦方法,其特征在于包括以下步骤:
取新鲜胡柚,洗净,去皮,将果肉和果皮分离并分开进行处理,处理步骤如下:先按果肉或果皮重量的0.1~1%加入复合酸,超声5~30分钟,超声功率为50~300W;然后按果肉或果皮重量的1~3%加入食盐,在70-90℃加热20-30分钟;最后按果肉或果皮重量的0.4~1.6%加入掩蔽剂,混和均匀后置-25~-30℃冻藏12-24小时。
2.如权利要求1所述的胡柚联合脱苦方法,其特征在于:所述复合酸为坏血酸、乳酸、柠檬酸、苹果酸。
3.如权利要求2所述的胡柚联合脱苦方法,其特征在于:所述坏血酸、乳酸、柠檬酸、苹果酸的重量比为1:1:1:1。
4.如权利要求1所述的胡柚联合脱苦方法,其特征在于:所述掩蔽剂为β-环糊精。
5.如权利要求1~4任何一项所述的胡柚联合脱苦方法,其特征在于包括以下步骤:
取新鲜胡柚,洗净,去皮,将果肉和果皮分离并分开进行处理,处理步骤如下:先按果肉或果皮重量的0.6%加入复合酸,超声20分钟,超声功率为95W;然后按果肉或果皮重量的2%加入食盐,在80℃加热25分钟;最后按果肉或果皮重量的1.2%加入掩蔽剂,混和均匀后置-28℃冻藏18小时。
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