CN107495243A - 一种富花青素低糖蓝莓夹心果酱的加工方法 - Google Patents
一种富花青素低糖蓝莓夹心果酱的加工方法 Download PDFInfo
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Abstract
本发明是关于一种富花青素蓝莓夹心果酱的加工方法，其特征在于利用蓝莓叶花青素提取、纯化，增强天然原花青素的开发利用，丰富果酱营养成分，提高功能保健价值；充分利用蓝莓发酵副产物剩余营养成分，加工低糖果酱。
Description
技术领域
本发明涉及果酱加工领域，主要涉及一种富花青素低糖蓝莓夹心果酱的加工方法。
背景技术
近年来，植物提取物相对毒副作用大且易产生抗药性的化学药物具有无可比拟的天然优势，这也是天然提取物备受人们青睐的主要原因之一。其中原花青素在抗衰老、抗病毒、抗炎、抗肿瘤、抗菌、抗癌和防癌等方面作用显著，并且广泛存在于果实、蔬菜和谷物中。一般分离纯化后的原花青素被用于医药、食品和日化等领域。利用乙醇溶液提取蓝莓叶片原花青素含有大量的杂质，经计算提取物中原花青素大约在8%左右。为了更好地利用原花青素的有效成分，研究其分离纯化工艺具有重要意义。植物提取物的分离纯化方法较多，如超滤法、高效液相色谱法、柱色谱法和重结晶法等。结合提取物及每种分离分离纯化方法的特点，选择适合的分离纯化工艺，找到最佳的分离纯化方法将能大大提高原料的利用率。刘静在《蓝莓叶片原花青素的提取、分离及抗氧化活性研究》探讨了蓝莓叶片原花青素的分离纯化工艺，旨在为植物天然提取物的开发利用提供理论基础。
蓝莓发酵副产物是有较高营养价值的加工副产物，不仅含有蛋白质、碳水化合物、多种微量元素等成分，还含有较为丰富的膳食纤维，能促进消化、降低患肠癌的风险。蓝莓果中大部分生物活性物质也残留在加工后的蓝莓发酵副产物中,尤其是多酚类物质。目前，直接应用蓝莓制作果酱、果汁、果酒的产品较多，但是对于此类蓝莓加工副产物综合利用或直接用于深加工的研究很少，若能充分利用营养丰富的蓝莓发酵副产物进行食品深加工，既可以使蓝莓食品的加工尽可能的达到最大化利用，满足市场对蓝莓产品多样化的需求，带来更高的经济效益，又可以减少因蓝莓加工副产物随意丢弃而造成的环境污染。曲宝妹在《利用蓝莓发酵副产物制作低糖果酱的工艺研究》以蓝莓发酵副产物为生产原料，利用复配增稠剂的凝胶特性，通过感官评价和流变学相关知识，研制出了一种低糖蓝莓果酱，并对蓝莓发酵副产物和低糖蓝莓果酱的成分进行分析，对低糖蓝莓果酱的制作工艺进行优化，测定其流变特性等，为蓝莓发酵副产物的利用提供了理论数据。
发明内容
本发明为了促进蓝莓发酵副产物的利用，降低果酱糖度，对蓝莓叶进行提取、纯化，增强天然原花青素的开发利用，丰富果酱营养成分，提高功能保健价值，提供一种富花青素低糖蓝莓夹心果酱的加工方法。
一种富花青素低糖蓝莓夹心果酱的加工方法，其特征在于它是由下述步骤组成：
1）、蓝莓果实采收后，摘取生长正常植株的功能叶，洗干净，叶片经冷冻干燥，粉碎，过60-80目筛，以液料比25-30:1加入浓度为60-65%的乙醇，于微波功率320-350W条件下提取60-70秒，并于10000-12000rmp离心13-15分钟，取上清液，如此微波辅助提取2-3次，合并上清液；
2）、将步骤1所得物回收乙醇后，pH调节为l-2，经大孔树脂AB-8静态吸附6-8小时，树脂吸附饱和后，先用双蒸水冲洗大孔树脂中的糖、蛋白质等水溶性杂质，再以浓度为50-60%的乙醇溶液作解吸液，调节其PH为2-3，解吸液与树脂体积比为30-35:1，解吸2.5-3小时，将所得洗脱液旋蒸后冻干得原花青素；
3）、将蓝莓发酵果渣置于55-60℃干燥箱中干燥20-22小时，粉碎至60-80目，加入5-8倍量无菌水，于70-75℃充分搅拌溶解，过滤得蓝莓果浆；
4）、将步骤3所得蓝莓果浆加入1-1.2%黄原胶、3-3.5%改性淀粉、4-4.5%海藻酸钠、0.05-0.06%步骤2所得原花青素、10-12%蜂蜜、0.2-0.23%柠檬原汁，于85-90℃加热搅拌浓缩1-1.5小时，灌装密封后沸水杀菌15-20分钟，分段冷却。
本发明的优点是：
本发明的一种富花青素低糖蓝莓夹心果酱的加工方法，蓝莓发酵副产物是有较高营养价值的加工副产物，不仅含有蛋白质、碳水化合物、多种微量元素等成分，还含有较为丰富的膳食纤维，能促进消化、降低患肠癌的风险。蓝莓果中大部分生物活性物质也残留在加工后的蓝莓发酵副产物中，尤其是多酚类物质。对蓝莓叶进行提取、纯化，增强天然原花青素的开发利用，丰富果酱营养成分，提高功能保健价值。花青素是一种强有力的抗氧化剂，能够保护人体免受自由基的有害物质的损伤，花青素还能够增强血管弹性，改善循环系统和增进皮肤的光滑度，抑制炎症和过敏，改善关节的柔韧性。低糖果酱是目前果酱市场的发展趋势，与传统果酱相比，低糖果酱更为健康，其含糖量较低。传统果酱通常是依赖高甲氧基果胶形成凝胶状态，而在低糖果酱的生产中是利用添加的各种增稠剂来达到此目的。而由黄原胶、改性淀粉、海藻酸钠复合而成的增稠剂能使低糖果酱取得良好的涂抹性、黏弹性和凝胶形态。海藻酸钠是一种天然多糖，可溶于水形成粘稠状胶体，在低浓度时也有较高的黏度，具有强吸湿性；同时还具有一定的耐酸、耐碱、耐热性，易与金属离子结合形成凝胶。低糖果酱浓缩过程的主要目的是脱除酱体中多余的水分，利用加热过程使蓝莓发酵副产物中含有的少量酒精挥发，保证最终产品的风味；尽可能的避免加热浓缩过程温度对原料中活性成分的破坏。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种富花青素低糖蓝莓夹心果酱的加工方法，其特征在于它是由下述步骤组成：
1）、蓝莓果实采收后，摘取生长正常植株的功能叶，洗干净，叶片经冷冻干燥，粉碎，过60目筛，以液料比30:1加入浓度为60%的乙醇，于微波功率350W条件下提取60秒，并于10000rmp离心13分钟，取上清液，如此微波辅助提取2-次，合并上清液；
2）、将步骤1所得物回收乙醇后，pH调节为2，经大孔树脂AB-8静态吸附7小时，树脂吸附饱和后，先用双蒸水冲洗大孔树脂中的糖、蛋白质等水溶性杂质，再以浓度为50%的乙醇溶液作解吸液，调节其PH为3，解吸液与树脂体积比为30:1，解吸2.5小时，将所得洗脱液旋蒸后冻干得原花青素；
3）、将蓝莓发酵果渣置于55℃干燥箱中干燥22小时，粉碎至80目，加入6倍量无菌水，于70℃充分搅拌溶解，过滤得蓝莓果浆；
4）、将步骤3所得蓝莓果浆加入1.2%黄原胶、3%改性淀粉、4.5%海藻酸钠、0.05%步骤2所得原花青素、12%蜂蜜、0.2%柠檬原汁，于85℃加热搅拌浓缩1.5小时，灌装密封后沸水杀菌15分钟，分段冷却。
Claims (5)
1.一种富花青素低糖蓝莓夹心果酱的加工方法，其特征在于它是由下述步骤组成：
1）、蓝莓果实采收后，摘取生长正常植株的功能叶，洗干净，叶片经冷冻干燥，粉碎，过60-80目筛，以液料比25-30:1加入浓度为60-65%的乙醇，于微波功率320-350W条件下提取60-70秒，并离心处理，取上清液，如此微波辅助提取2-3次，合并上清液；
2）、将步骤1所得物回收乙醇后，pH调节为l-2，经大孔树脂AB-8静态吸附6-8小时，树脂吸附饱和后，先用双蒸水冲洗大孔树脂中的糖、蛋白质等水溶性杂质，再以乙醇溶液作解吸液，调节其PH为2-3，解吸液与树脂体积比为30-35:1，解吸2.5-3小时，将所得洗脱液旋蒸后冻干得原花青素；
3）、将蓝莓发酵果渣置于干燥箱中干燥，粉碎至60-80目，加入5-8倍量无菌水，于70-75℃充分搅拌溶解，过滤得蓝莓果浆；
4）、将步骤3所得蓝莓果浆加入1-1.2%黄原胶、3-3.5%改性淀粉、4-4.5%海藻酸钠、0.05-0.06%步骤2所得原花青素、10-12%蜂蜜、0.2-0.23%柠檬原汁，加热搅拌浓缩，灌装密封后沸水杀菌15-20分钟，分段冷却。
2.根据权利要求1所述的一种富花青素低糖蓝莓夹心果酱的加工方法，其特征在于步骤1离心过程为：于10000-12000rmp离心13-15分钟。
3.根据权利要求1所述的一种富花青素低糖蓝莓夹心果酱的加工方法，其特征在于步骤2解吸液的浓度为50-60%。
4.根据权利要求1所述的一种富花青素低糖蓝莓夹心果酱的加工方法，其特征在于步骤3干燥过程为：于55-60℃干燥箱中干燥20-22小时。
5.根据权利要求1所述的一种富花青素低糖蓝莓夹心果酱的加工方法，其特征在于步骤4浓缩过程为：于85-90℃加热搅拌浓缩1-1.5小时。
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