CN107495015A - 一种带壳荔枝全果功能型饮料的加工方法 - Google Patents
一种带壳荔枝全果功能型饮料的加工方法 Download PDFInfo
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- CN107495015A CN107495015A CN201710692356.XA CN201710692356A CN107495015A CN 107495015 A CN107495015 A CN 107495015A CN 201710692356 A CN201710692356 A CN 201710692356A CN 107495015 A CN107495015 A CN 107495015A
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Classifications
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种带壳荔枝全果功能型饮料的加工方法,它包括荔枝全果的清洗、切割、去核、加酶、超声压榨、抽滤、微滤、超滤、浓缩、调配和脉冲电场杀菌等工艺步骤。该方法制备的荔枝功能型饮料不仅具有更高的营养保健价值,而且具有更好的感官评价效果。
Description
技术领域
本发明涉及食品加工技术领域,具体地的说是一种带壳荔枝全果功能型饮料的加工方法。
背景技术
荔枝(Litchi chinensis Sonn.),为无患子科常绿植物所结果实,热带亚热带盛产水果,也是我国南方著名的特色水果之一。因其色丽质优,味甜肉脆,营养丰富,荔枝素享“中华之珍品,岭南之佳果”的美誉。由于荔枝果实成熟于高温季节,采后易腐烂变质,人们经常把荔枝加工成荔枝干、荔枝罐头和荔枝饮料等。研究表明,荔枝果肉中含有丰富的维生素C和酚类物质,包括酚酸、黄酮等,果肉粗提物具有良好的抗氧化、抗辐射、护肝、降血脂等活性。除了果实味美可口外,荔枝的花、果皮和果核等副产物均具有抗氧化活性。特别是荔枝果皮,其色泽鲜艳,占果实鲜重15%,来源颇为丰富。然而,当荔枝在室温下贮存2-3天后,果壳容易脱水并发生褐变,故常作为食品加工的弃料处理,造成了极大的污染和浪费。事实上,荔枝果皮的药用价值很高,明朝李时珍在《本草纲目》中记载:果壳、果核可入药,治鼻衄,疗疝气,止血止痛等。研究者们证实这是由于荔枝壳中含有较荔枝其他部位更为丰富的多酚类物质,如花色苷、原花青素、黄酮等。除常见的抗氧化功能外,荔枝果皮原花青素还具有抑制和治疗高尿酸血症及痛风病的功效,并能通过对脂质代谢的调控,防治动脉粥样硬化的发展和发生,进一步开发可成为膳食补充剂或功能性食品配料。目前荔枝果壳的应用,通常是采用醇提、浓缩、大孔树脂富集等工艺方法得到提取物粉末,然后再将这类粉末用于入药或作为保健品加工,除此之外,还未见对荔枝果壳其他形式的综合应用。
市场调查发现,由于果干和果肉罐头存在糖份太高或运输困难等问题,果汁饮料是目前最受欢迎的荔枝产品形态。然而,由于荔枝榨汁和加工工艺落后,导致活性成分损失严重,造成产品的保健效果很差,尤其是饮料产品,由于在热杀菌过程中荔枝风味成分发生转化,导致饮料的感官特性也发生了很大的变化,需要后期添加调配。
发明内容
本发明的目的是为了解决上述技术问题,提供一种工艺简单、无化学添加、提取效率高,加工得到的饮料保留了荔枝特有的水果风味,口感佳、营养价值好、富含酚类和原花青素,具有保健价值、储藏稳定性好的带壳荔枝全果功能型饮料的加工方法。
本发明提供的制备方法包括以下步骤:
1)原液制备:将新鲜荔枝洗净、分割、去核、带皮机械破碎,依次加入水、纤维素酶和果胶酶,在低速挤压榨汁、真空抽滤、得到荔枝全果原液;
2)过滤澄清:将步骤1)所得荔枝全果原液经微滤膜过滤除去悬浮物后,再经过中空纤维超滤膜错流过滤除去蛋白质、多糖等大分子化合物得到荔枝全果透过液;
3)浓缩调配:向步骤2)所得的荔枝全果透过液经过薄膜蒸发浓缩得到浓缩液;所得的浓缩液中加入外添剂进行调配。
4)冷杀菌:将步骤4)调配得到的饮料进行高压脉冲电场杀菌后密封包装即得。
优选地,所述步骤(1)中,按机械破碎后的果实重量依次加入1-4倍体积蒸馏水、0.005-0.01倍质量纤维素酶和果胶酶。
优选地,所述步骤(1)中,纤维素酶和果胶酶质量比为1:2-2:1,酶解温度50-70℃,酶解时间90-150min。
优选地,所述步骤(1)中,在超声波辅助下进行低速挤压榨汁,所述超声功率为200-400W、超声时间60-90min。
优选地,所述步骤(1)中,低速挤压的螺旋杆转速为60-90r/min。
优选地,所述步骤(2)中,微滤膜的孔径为0.1-0.6μm。
优选地,所述步骤(3)中,中空纤维超滤膜的截留分子量为2kDa-150kDa。
优选地,高压脉冲电场杀菌时,调节脉冲电场两电极的距离为3-10cm,在200-1000V/cm的电场强度下脉冲50-100个周期。进一步优选,每个脉冲周期的间隔时间为1-5s,每个脉冲周期内有20-100个脉冲数,每个脉冲数内的脉冲持续时间为30-200μs,脉冲间隔时间为30-200μs。
针对背景技术中存在的问题,发明人考虑将含丰富多酚类物质的荔枝果壳与果肉一起压榨,制备具有保健价值的功能性饮品,但果壳的加入又带来以下问题:(1)果壳中功能因子提取困难,不能够通过简单压榨制取,也不能加入化学提取剂进行萃取;(2)由于果壳坚硬,榨取后渣汁分离困难,导致饮料中杂质含量高,从而影响产品的外观、口感和储藏稳定性。
因此,为了将果壳中的多酚类物质有效提取并保留,发明人使用了生物酶解的方法,先将新鲜荔枝洗净、分割、去核、带皮机械破碎,然后加入纤维素酶和果胶酶进行酶解制备。在水的存在下,双酶能够共同分解荔枝果壳中以纤维素和果胶为主要组成成分的细胞壁结构;细胞壁一旦被破坏,原花青素等有效成分可充分暴露出来,溶解、混悬于提取剂中。同时,由于果壳与果肉混合提取,纤维素酶和果胶酶的加入还能够促进果肉细胞的破碎和果肉中酚类物质的释放,大大提高了饮品中功能因子的含量,同时不含有化学添加剂,有效保存了荔枝的特有口感和风味。所述纤维素酶和果胶酶的加入量为带皮机械破碎后果实重量(去核)的0.005-0.01倍质量,过高会造成后期脱酶工序复杂并提高成本,过低会导致酶解不完全、提取效率不高。
为了进一步提高提取率,在进行酶解和低速挤压时,同步配合超声辅助,利用超声波的空化效应,溶剂更容易进入植物细胞中,将其所含成分提取出来,提高提取效率,缩短提取时间。同时,超声场所产生的气泡在植物组织表面破裂,释放压力和温度,可以引起植物化学组成的变化等。因此,优选控制超声功率为200-400W、超声时间60-90min。
另一方面,为了高效除杂,发明人采用三级分离技术,先采用真空抽虑进行渣液分离、再用微滤膜过滤悬浮物,最后用中空纤维超滤膜错流过滤中空纤维超滤膜错流过滤,采用上述方法得到的饮料外观澄清,杂质含量低、保存期长、口感更醇厚,留香时间更长。
进一步,针对热力杀菌带来的种种问题,发明采用高压脉冲电场杀菌,有效的保存了饮料中的活性成分,保存了原有的口感和风味。
所述外添剂可以果汁调配中的常用添加剂,如用于抗氧化的氧化剂维生素C、用于调节甜度和增加香味的菊粉、果葡糖浆、柠檬酸等,在此并不特别限定,本领域技术人员可以根据需要合理添加。
本发明的有益效果是:
1)本发明工艺方法简单、易于控制、生产周期短、有害化学添加为零,有效保存了荔枝原有的风味,口感更醇厚,留香时间更长,饮料质量均一,稳定性更好,储存时间长。
2)本发明制备的荔枝全果饮料富含多酚和原花青素,其中总酚和原花青素含量分别不低于120和80mg/100mL,因此具有更高的营养保健价值,可作为一种抗氧化和促进肠道健康的功能型饮料饮用。
具体实施方式
下面通过具体实施例对本发明进行详细地说明(所述百分数均为质量百分数)。
实施例1:
1)将新鲜荔枝洗净、分割、去核、带皮机械捣碎后,按机械捣碎后果实重量依次加入4倍体积水、0.01倍纤维素酶和果胶酶(纤维素酶:果胶酶为1:1);超声辅助低速挤压榨汁80min,超声功率300W,螺杆转速80r/min;真空抽滤,得到荔枝全果原液;
2)将所得原液经过0.45μm的微滤膜在跨膜压力位0.2MPa下过滤后,再经截留分子量为100kDa的超滤膜在0.3MPa下过滤,然后透过液经薄膜蒸发浓缩后,加水定容至约2倍果实体积(m:V=1:2)、再以此为100%,加入质量百分数0.2%菊粉、1%果葡糖浆、2%柠檬酸和0.1%维生素C;
3)将所得荔枝饮料置于脉冲电场两板状电极之间的处理室内,进行脉冲电场处理,电场参数为:脉冲电场两电极的距离为4cm,脉冲强度为1000v/cm,脉冲持续时间100μs,脉冲间隔时间为100μs,每个脉冲周期内有80个脉冲数,脉冲周期数为60,脉冲周期间隔时间为1s。密封包装后即得饮料。
实施例2:
1)将新鲜荔枝洗净、分割、去核、带皮机械捣碎后,按机械捣碎后果实重量依次加入2倍体积水、0.008倍纤维素酶和果胶酶(纤维素酶:果胶酶为2:1);超声辅助低速挤压榨汁90min,超声功率200W,螺杆转速60r/min;真空抽滤,得到荔枝全果原液;
4)2)将所得原液经过0.45μm的微滤膜在跨膜压力位0.2MPa下过滤后,再经截留分子量为50kDa的超滤膜在0.4MPa下过滤,然后透过液经薄膜蒸发浓缩后,加水定容至约2倍果实体积(m:V=1:2)、再以此为100%,加入质量百分数0.2%菊粉、1%果葡糖浆、2%柠檬酸和0.1%维生素C;
3)将所得荔枝饮料置于脉冲电场两板状电极之间的处理室内,进行脉冲电场处理,电场参数为:脉冲电场两电极的距离为6cm,脉冲强度为700v/cm,脉冲持续时间50μs,脉冲间隔时间为50μs,每个脉冲周期内有60个脉冲数,脉冲周期数为50,脉冲周期间隔时间为3s。密封包装后即得饮料。
实施例3:
1)将新鲜荔枝洗净、分割、去核、带皮机械捣碎后,按机械捣碎后果实重量依次加入1倍体积水、0.005倍纤维素酶和果胶酶(纤维素酶:果胶酶为1:2);超声辅助低速挤压榨汁60min,超声功率400W,螺杆转速90r/min;真空抽滤,得到荔枝全果原液;
5)2)将所得原液经过0.22μm的微滤膜在跨膜压力位0.4MPa下过滤后,再经截留分子量为20kDa的超滤膜在0.5MPa下过滤,然后透过液经薄膜蒸发浓缩后,加水定容至约2倍果实体积(m:V=1:2)、再以此为100%,加入质量百分数0.2%菊粉、1%果葡糖浆、2%柠檬酸和0.1%维生素C;
3)将所得荔枝饮料置于脉冲电场两板状电极之间的处理室内,进行脉冲电场处理,电场参数为:脉冲电场两电极的距离为8cm,脉冲强度为500v/cm,脉冲持续时间30μs,脉冲间隔时间为30μs,每个脉冲周期内有30个脉冲数,脉冲周期数为40,脉冲周期间隔时间为5s。密封包装后即得饮料。
试验例1荔枝全果饮料中总酚含量的测定
配制溶液:依次配制20%无水碳酸钠溶液(热水溶解,冷却至室温,24h后过滤),没食子酸酚母液和Folin-cioialteau试剂。
绘制标准曲线:分别取浓度为0、50、100、150、250、500mg/L的标准溶液0.2mL加至12mL去离子水中,混合后加入1mL Folin-cioialteau试剂,均匀混合30s再静置8min,最后加入3mL 20%碳酸钠溶液,定容至20mL。室温下放置2h后,765nm下比色,用吸光度值对标液浓度制作标准曲线。计算回归方程为Y=0.0015X-0.0082,R2=0.9999。取1mL荔枝全果饮料,用测定标准曲线的方法分析,所得吸光度值后带入方程计算饮料中的总酚含量。
将去皮荔枝果肉加入1倍体积蒸馏水后直接压榨,果汁原液经过真空抽滤、薄膜蒸发浓缩后加入水、菊粉、果葡糖浆、柠檬酸和维生素C,再巴氏灭菌,所得到的荔枝饮料作为对照1。
除不添加纤维素酶和果胶酶外,其余同实施例1,得到荔枝饮料作为对照2;
除不进行超声辅助外,其余同实施例1,得到荔枝饮料作为对照3;
实施例与对照组实验结果见下表1(下同)
试验例2荔枝全果饮料中原花青素含量的测定
配制溶液:用95mL的正丁醇和5mL的浓盐酸配成正丁醇-盐酸溶液。配制2mol/L盐酸,取0.2g硫酸铁铵用此盐酸配成2%的硫酸铁铵酸性溶液。
标准曲线的测定:取原花青素标准品粉末10mg溶于10mL的甲醇中,配成浓度为0.5、0.4、0.3、0,2、0.1、0.05mg/mL的标准液。取以上六个浓度梯度的原花青素标准品溶液各1mL于20mL试管中,首先加入6mL正丁醇-盐酸溶液和0.2mL硫酸铁铵溶液,再用甲醇定容至10mL,涡旋1min。将试管放入95℃恒温水浴锅中冷凝回流40min,然后迅速冷却。以甲醇代替标准液作为空白组,在546mm波长下测定吸光度,根据吸光度与浓度绘制标准曲线,得线性回归方程。取1mL荔枝全果饮料,用测定标准曲线的方法,测定其吸光度值。最后根据方程算出饮料中原花青素的含量。
表1荔枝全果饮料中功能性成分的测定
样品组 | 总酚含量(mg/100mL) | 原花青素含量(mg/100mL) |
实施例1 | 130.0±3.1 | 93.6±1.8 |
实施例2 | 126.5±2.8 | 88.2±3.0 |
实施例3 | 121.4±1.3 | 82.6±1.5 |
对照例1 | 36.8±0.6 | 10.4±0.7 |
对照例2 | 93.2±1.9 | 61.5±1.1 |
对照例3 | 76.3±0.8 | 49.3±0.9 |
试验例3荔枝全果功能性饮料的综合感官评价
将实施例1-3和对照储存于0-5℃条件下,于0、6月开封品尝,观察果汁澄清度、色泽、风味并记录口感,结果见下表2。
表2荔枝饮料的综合感官评价
从以上结果可以看出,本发明制备的荔枝饮料保留了荔枝原有的风味和口感,质量均一,稳定性和澄清度更好,气味更浓,留香时间更长,其中实施例1的综合效果最佳。
Claims (9)
1.一种带壳荔枝全果功能型饮料的加工方法,其特征在于:包括以下步骤:
1)原液制备:将新鲜荔枝洗净、分割、去核、带皮机械破碎,依次加入水、纤维素酶和果胶酶,在低速挤压榨汁、真空抽滤,得到荔枝全果原液;
2)过滤澄清:将步骤1)所得荔枝全果原液经微滤膜过滤除去悬浮物后,再经过中空纤维超滤膜错流过滤除去蛋白质、多糖等大分子化合物得到荔枝全果透过液;
3)浓缩调配:向步骤2)所得的荔枝全果透过液经过薄膜蒸发浓缩得到浓缩液;所得的浓缩液中加入外添剂进行调配。
4)冷杀菌:将步骤4)调配得到的饮料进行高压脉冲电场杀菌后密封包装即得。
2.如权利要求1所述带壳荔枝全果功能型饮料的加工方法,其特征在于:所述步骤(1)中,按机械破碎后的果实重量依次加入1-4倍体积蒸馏水、0.005-0.01倍质量纤维素酶和果胶酶。
3.如权利要求2所述带壳荔枝全果功能型饮料的加工方法,其特征在于:所述步骤(1)中,所述纤维素酶和果胶酶质量比为1:2-2:1,酶解温度50-70℃,酶解时间90-150min。
4.如权利要求1-3任一项所述带壳荔枝全果功能型饮料的加工方法,其特征在于:所述步骤(1)中,在超声波辅助下进行低速挤压榨汁,所述超声功率为200-400W、超声时间60-90min。
5.如权利要求1所述带壳荔枝全果功能型饮料的加工方法,其特征在于:所述步骤(1)中,低速挤压的螺旋杆转速为60-90r/min。
6.如权利要求1所述带壳荔枝全果功能型饮料的加工方法,其特征在于:所述步骤(2)中,微滤膜的孔径为0.1-0.6μm。
7.如权利要求1所述带壳荔枝全果功能型饮料的加工方法,其特征在于:所述步骤(3)中,中空纤维超滤膜的截留分子量为2kDa-150kDa。
8.如权利要求1所述带壳荔枝全果功能型饮料的加工方法,其特征在于:所述步骤(4)中,高压脉冲电场杀菌时,调节脉冲电场两电极的距离为3-10cm,在200-1000V/cm的电场强度下脉冲50-100个周期。
9.如权利要求1所述带壳荔枝全果功能型饮料的加工方法,其特征在于:所述外添剂为水、菊粉、果葡糖浆、柠檬酸和维生素C。
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