CN107373505A - 一种橄榄粉的生产工艺 - Google Patents
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Abstract
本发明涉及一种橄榄粉的生产工艺,属于果脯类食品加工领域,其包括以下步骤:预处理、去涩护色、酶解、浓缩、喷雾干燥、橄榄肉制粉及过筛。其中,去涩护色液由质量浓度3%~6%的苹果酸、2%~3.5%的柠檬酸和0.05%~0.2%的茶多酚构成;酶解过程中添加0.02%~0.15%的木聚糖酶进行酶解;真空浓缩的条件为温度40~50℃、真空度85~90kPa;喷雾干燥的条件为:高压泵压力13~15MPa,进风温度120~130℃,排风温度60~75℃。本发明所制得的橄榄粉极大地保留了橄榄的营养成分和药用价值,可速配成各种饮料,亦可添加到食品或药材中发挥橄榄的药效。本发明方法操作简单,制得的橄榄粉贮存时间长,方便运输及销售。
Description
技术领域
本发明主要涉及食品生产加工领域,具体涉及一种橄榄粉的生产工艺。
背景技术
橄榄果别名青果,因果实尚呈青绿色时即可供鲜食而得名,又称谏果,因初吃时味涩,久嚼后,香甜可口,余味无穷。中国是世界上橄榄栽培最多的国家,年产量丰富。橄榄营养丰富,果肉内含蛋白质、碳水化合物、脂肪、维生素C以及钙、磷、铁等矿物质。橄榄性味甘,有清热解毒的功效,冬春季节,每日嚼食2~3枚鲜橄榄,可防止上呼吸道感染,儿童经常食用,对骨骼的发育大有益处。橄榄中重要的功效成分是没食子酸等多酚类物质。研究证明,该类物质具有较高的自由基清除能力及较强的抗氧化能力,在临床上具有解酒、护嗓、抗衰老、预防心血管疾病发生等作用,使得橄榄富含药用价值。目前橄榄的加工生产多集中于腌制、蜜渍、酿酒、提取橄榄油等,而腌制、蜜渍加工虽然能延长橄榄的保质期,利于存放和运输,但传统工艺容易破坏橄榄的营养成分,降低其营养价值和药用价值。
发明内容
本发明的目的是提供一种橄榄粉的生产工艺,所制得的橄榄粉极大地保留了橄榄的营养成分和药用价值,可速配成各种饮料,亦可添加到食品或药材中发挥橄榄的药效。本发明方法操作简单,制得的橄榄粉贮存时间长,方便运输及销售。
本发明是通过以下技术方案实现的:
一种橄榄粉的生产工艺,其特征在于,步骤如下:
1)预处理:挑选个大、饱满、新鲜的橄榄,用清水洗净,沥水后破碎去核;
2)去涩护色:将橄榄果肉放入由质量浓度3%~6%的苹果酸、2%~3.5%的柠檬酸和0.05%~0.2%的茶多酚构成的去涩护色液中,浸泡30~40min;
3)酶解:捞出橄榄果肉,橄榄果肉5~9倍的水和质量浓度0.02%~0.15%的木聚糖酶,于温度45~50℃下酶解40~80min,灭酶,过滤后分别保留橄榄肉和酶解液;
4)浓缩、喷雾干燥:将步骤3)所得酶解液真空浓缩至固形物含量为28~35%,得浓缩液,再将浓缩液进行喷雾干燥,制得橄榄粉A;
5)橄榄肉制粉:将步骤3)所得的橄榄肉于温度80~90℃干燥2~3h,再放入粉碎机中,粉碎成粉末,制得橄榄粉B;
6)过筛:将橄榄粉A和橄榄粉B过100目筛,即得到橄榄粉。
优选地,所述步骤2)中,去涩护色液中各组分的质量浓度为:苹果酸5.5%、柠檬酸3.2%、茶多酚0.15%。
优选地,所述步骤3)中,水的量为橄榄果肉的8倍,木聚糖酶的质量浓度为0.12%,酶解温度为48℃,时间为60min。
特别地,所述步骤4)中,真空浓缩为在温度40~50℃、真空度85~90kPa的条件下进行。
特别地,所述步骤4)中,喷雾干燥的条件为:高压泵压力13~15MPa,进风温度120~130℃,排风温度60~75℃。
本发明的有益效果:
1、采用柠檬酸、苹果酸和茶多酚混合液作为去涩护色液,柠檬酸和苹果酸可以酸化橄榄、软化肉质、去除橄榄肉的涩味,同时还为后续的酶解过程提供酸性环境,不需要额外添加酸性介质;茶多酚可以有效保护橄榄的色泽,保持翠绿。
2、本发明的制备过程采用酶解、真空浓缩和喷雾干燥等工艺,可减少橄榄营养成分的流失,保持橄榄解酒、护嗓、抗衰老、预防心血管疾病的功效。
具体实施方式
实施例1
一种橄榄粉的生产工艺,其特征在于,步骤如下:
1)预处理:挑选个大、饱满、新鲜的橄榄,用清水洗净,沥水后破碎去核;
2)去涩护色:将橄榄果肉放入由质量浓度3%的苹果酸、2%的柠檬酸和0.05%的茶多酚构成的去涩护色液中,浸泡30~40min;
3)酶解:捞出橄榄果肉,橄榄果肉5倍的水和质量浓度0.02%的木聚糖酶,于温度45℃下酶解40min,灭酶,过滤后分别保留橄榄肉和酶解液;
4)浓缩、喷雾干燥:将步骤3)所得酶解液真空浓缩至固形物含量为28~35%,得浓缩液,再将浓缩液进行喷雾干燥,制得橄榄粉A;其中,真空浓缩的条件为温度40℃、真空度85kPa;喷雾干燥的条件为:高压泵压力13MPa,进风温度120℃,排风温度60℃;
5)橄榄肉制粉:将步骤3)所得的橄榄肉于温度80~90℃干燥2~3h,再放入粉碎机中,粉碎成粉末,制得橄榄粉B;
6)过筛:将橄榄粉A和橄榄粉B过100目筛,即得到橄榄粉。
实施例2
一种橄榄粉的生产工艺,其特征在于,步骤如下:
1)预处理:挑选个大、饱满、新鲜的橄榄,用清水洗净,沥水后破碎去核;
2)去涩护色:将橄榄果肉放入由质量浓度6%的苹果酸、3.5%的柠檬酸和0.2%的茶多酚构成的去涩护色液中,浸泡30~40min;
3)酶解:捞出橄榄果肉,橄榄果肉9倍的水和质量浓度0.15%的木聚糖酶,于温度50℃下酶解80min,灭酶,过滤后分别保留橄榄肉和酶解液;
4)浓缩、喷雾干燥:将步骤3)所得酶解液真空浓缩至固形物含量为28~35%,得浓缩液,再将浓缩液进行喷雾干燥,制得橄榄粉A;其中,真空浓缩的条件为温度50℃、真空度90kPa;喷雾干燥的条件为:高压泵压力15MPa,进风温度130℃,排风温度75℃;
5)橄榄肉制粉:将步骤3)所得的橄榄肉于温度80~90℃干燥2~3h,再放入粉碎机中,粉碎成粉末,制得橄榄粉B;
6)过筛:将橄榄粉A和橄榄粉B过100目筛,即得到橄榄粉。
实施例3
一种橄榄粉的生产工艺,其特征在于,步骤如下:
1)预处理:挑选个大、饱满、新鲜的橄榄,用清水洗净,沥水后破碎去核;
2)去涩护色:将橄榄果肉放入由质量浓度5.5%的苹果酸、3.2%的柠檬酸和0.15%的茶多酚构成的去涩护色液中,浸泡30~40min;
3)酶解:捞出橄榄果肉,橄榄果肉8倍的水和质量浓度0.12%的木聚糖酶,于温度48℃下酶解60min,灭酶,过滤后分别保留橄榄肉和酶解液;
4)浓缩、喷雾干燥:将步骤3)所得酶解液真空浓缩至固形物含量为28~35%,得浓缩液,再将浓缩液进行喷雾干燥,制得橄榄粉A;
5)橄榄肉制粉:将步骤3)所得的橄榄肉于温度80~90℃干燥2~3h,再放入粉碎机中,粉碎成粉末,制得橄榄粉B;
6)过筛:将橄榄粉A和橄榄粉B过100目筛,即得到橄榄粉。
Claims (5)
1.一种橄榄粉的生产工艺,其特征在于,步骤如下:
1)预处理:挑选个大、饱满、新鲜的橄榄,用清水洗净,沥水后破碎去核;
2)去涩护色:将橄榄果肉放入由质量浓度3%~6%的苹果酸、2%~3.5%的柠檬酸和0.05%~0.2%的茶多酚构成的去涩护色液中,浸泡30~40min;
3)酶解:捞出橄榄果肉,橄榄果肉5~9倍的水和质量浓度0.02%~0.15%的木聚糖酶,于温度45~50℃下酶解40~80min,灭酶,过滤后分别保留橄榄肉和酶解液;
4)浓缩、喷雾干燥:将步骤3)所得酶解液真空浓缩至固形物含量为28~35%,得浓缩液,再将浓缩液进行喷雾干燥,制得橄榄粉A;
5)橄榄肉制粉:将步骤3)所得的橄榄肉于温度80~90℃干燥2~3h,再放入粉碎机中,粉碎成粉末,制得橄榄粉B;
6)过筛:将橄榄粉A和橄榄粉B过100目筛,即得到橄榄粉。
2.根据权利要求1所述的一种橄榄粉的生产工艺,其特征在于:所述步骤2)中,去涩护色液中各组分的质量浓度优选为:苹果酸5.5%、柠檬酸3.2%、茶多酚0.15%。
3.根据权利要求1所述的一种橄榄粉的生产工艺,其特征在于:所述步骤3)中,水的量优选为橄榄果肉的8倍,木聚糖酶的质量浓度优选为0.12%,酶解温度优选为48℃,时间优选为60min。
4.根据权利要求1所述的一种橄榄粉的生产工艺,其特征在于:所述步骤4)中,真空浓缩为在温度40~50℃、真空度85~90kPa的条件下进行。
5.根据权利要求1所述的一种橄榄粉的生产工艺,其特征在于:所述步骤4)中,喷雾干燥的条件为:高压泵压力13~15MPa,进风温度120~130℃,排风温度60~75℃。
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