CN107736523A - 一种乌饭果饮料制备工艺 - Google Patents
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Abstract
本发明公开了一种乌饭果饮料制备工艺，包括以下步骤：（1）乌饭果研磨破碎：研磨破碎至40~120目；（2）一次超声波控温提取；（3）二次超高压提取；（4）将一次提取液和二次提取液混合，得到乌饭果提取混合液；（5）调味，向乌饭果提取混合液中添加木糖醇和β‑环糊精；（6）过滤，将调配好的饮料通过超滤膜过滤系统，进一步去除饮料中的细小杂质；（7）灭菌：将饮料进行UHT灭菌；（8）灌装：无菌灌装。本发明的优点是口感良好，且活动成分提取率高、生物活性好，减少乌饭树果实源花青素、矿物质、维生素、氨基酸等营养物质的损失，尽最大限度地保留了乌饭树果实的有效物质和风味。
Description
技术领域
本发明涉及一种保健饮品，具体是指一种乌饭果饮料制备工艺。
背景技术
乌饭树，为杜鹃花科越橘属植物，广泛分布于我国长江以南各省，如江苏、浙江、福建、安徽，在朝鲜、日本、越南等东南亚国家也有分布。乌饭树是我国传统的食用和药用价值兼具的植物，其果实为紫黑浆果，味甘、酸，性温，含有丰富的黄酮类化合物、蛋白质、氨基酸、维生素以及矿物元素等营养成分。现代研究表明，乌饭树果实具有调节人体机能、减缓衰老、保护视网膜等多种功能。
宋《开宝本草》曰：“乌饭树其子为南烛子，可强筋骨、益气力、固精驻颜、明目止泄、乌须发”。《本草纲目》云：“利肠胃、补骨髓，久服固精驻颜、轻身明目”。《本草经疏》载：“凡变白之药，多气味苦寒，有妨脾胃，惟南烛气味平和，兼能益脾，为修真家所须”。沈金鏊尤其强调“南烛子治久痢久泻，辄效，以治饭后瞌睡，亦效”。
乌饭果实营养丰富、风味独特，果实中含有较多的碳水化合物和微量元素。国外对乌饭树黑色浆果的开发利用较早，美国农业部和伊利诺大学科学家对乌饭树果实进行了深入的研究，结果表明：乌饭树果实含有丰富的花色苷类黄酮，在40种水果和蔬菜中，乌饭果的抗氧化能力最强。临床研究还发现，乌饭树果实对种眼科疾病有很好的治疗效果。
发明内容
本发明的目的是为了解决对乌饭树果实开发利用低的缺点，提供了一种最大程度保持原有风味和营养成分的乌饭树果饮料制备工艺。
为实现上述目的，本发明技术方案包括以下步骤：
（1）乌饭果研磨破碎：研磨破碎至40~120目；
（2）一次超声波控温提取，采用超声波浸提装置，超声波功率为50~300kw，提取液为水，料液质量比为1:8—1:50，浸提温度为30~70℃，浸提时间为30±5min；采用离心分离机分离得出一次提取液和一次提取分离渣；
（3）二次超高压提取：将步骤（2）所分离的一次提取分离渣加水，置入超高压提取设备中二次超高压提取，其工艺参数为超高压提取流体静压力为100~400MPa，提取时间为30±5min，料液质量比为1:8-1:15，提取温度为10~50℃；然后离心分离得到二次提取液；
（4）将一次提取液和二次提取液混合，得到乌饭果提取混合液；
（5）调味，向乌饭果提取混合液中添加木糖醇和β-环糊精，其中木糖醇的添加量为乌饭果提取混合液总质量的1~10%，β-环糊精的添加量为乌饭果提取混合液总质量的0.1~2%；
（6）过滤，将调配好的饮料通过超滤膜过滤系统，进一步去除饮料中的细小杂质；
（7）灭菌：将饮料进行UHT灭菌；
（8）灌装：无菌灌装。
进一步设置是所述的步骤（7）的灭菌为通过超高温瞬时杀菌系统进行灭菌，灭菌工艺为130℃~140℃下灭菌3~10秒。
超高压提取是一种通过对料液快速施加100~600MPa的流体静压力，并保压一定时间，溶剂在超高压力的作用下迅速渗透，原料中的有效成分可较快溶出，并在短时间内达到平衡，迅速泄压后，在超高压渗透压差下，有效成分迅速扩散到溶液中。
本发明的优点是：
（1）乌饭树果实中含有丰富的营养物质，具有其独特的清香气味。
（2）超声波控温提取，防止提取过程温度升高引起活性成分降低，保持其生物活性。
（3）超高压二次提取，降低能耗，增加黄酮类物质含量，保健效果更好，其工艺原理是施加100~400MPa的流体静压力，并保压一定时间，溶剂在超高压力的作用下迅速渗透，原料中的有效成分可较快溶出，并在短时间内达到平衡，迅速泄压后，在超高压渗透压差下，有效成分迅速扩散到溶液中，与传统煎煮、回流、索氏提取等传统技术相比较，超高压可大大缩短提取时间，降低能耗，且提取条件为常温，避免了多糖因高温提取引起有效成分结构变化、损失及活性降低的问题。同时采用超高压二次提取，可充分提取渣中残留的多糖，也可提取常规水提取法难以提取的黄酮类物质，降低能耗，提高产品的保健成分含量与产率。
（4）生产的乌饭树果汁产品，颜色紫红，香气浓郁，具有乌饭树浆果的典型独特香气，口感酸甜可口，含有丰富的抗氧化和抗衰老的花色苷和生物类黄酮成分，营养保健性极强。
具体实施方式
下面通过实施例对本发明进行具体的描述，只用于对本发明进行进一步说明，不能理解为对本发明保护范围的限定，该领域的技术工程师可根据上述发明的内容对本发明作出一些非本质的改进和调整。
实施例1
乌饭果饮料制备工艺，包括以下步骤：
（1）乌饭果研磨破碎：选择成熟的、无霉变、无腐烂的新鲜乌饭树果实，清洗干净，进行研磨破碎至40~120目；优选40目。
（2）一次超声波控温提取，采用超声波浸提装置，超声波功率为50~300kw，提取液为水，料液质量比为1:8—1:50，浸提温度为30~70℃，浸提时间为30±5min；采用离心分离机分离得出一次提取液和一次提取分离渣；作为优选地，超声波功率为220kw，提取液为水，料液质量比为1:20，浸提温度为50℃，浸提时间为30min。
（3）二次超高压提取：将步骤（2）所分离的一次提取分离渣加水，置入超高压提取设备中二次超高压提取，其工艺参数为超高压提取流体静压力为100~400MPa，提取时间为30±5min，料液质量比为1:8-1:15，提取温度为10~50℃；然后离心分离得到二次提取液；作为优选地，超高压提取流体静压力为300MPa，提取时间为30min，料液质量比为1:8，提取温度为27℃。
（4）将一次提取液和二次提取液混合，得到乌饭果提取混合液。
（5）调味，向乌饭果提取混合液中添加木糖醇和β-环糊精，其中木糖醇的添加量为乌饭果提取混合液总质量的1~10%，β-环糊精的添加量为乌饭果提取混合液总质量的0.1~2%；作为优选地，木糖醇的添加量为4%，所述的β-环糊精的添加量为0. 2%。
（6）过滤，将调配好的饮料通过超滤膜过滤系统，进一步去除饮料中的细小杂质；
（7）灭菌：将饮料进行UHT灭菌；作为优选地，通过超高温瞬时杀菌系统进行灭菌，灭菌工艺为135℃下灭菌7秒。
（8）灌装：无菌灌装。
Claims (2)
1.一种乌饭果饮料制备工艺，其特征在于包括以下步骤：
（1）乌饭果研磨破碎：研磨破碎至40~120目；
（2）一次超声波控温提取，采用超声波浸提装置，超声波功率为50~300kw，提取液为水，料液质量比为1:8—1:50，浸提温度为30~70℃，浸提时间为30±5min；采用离心分离机分离得出一次提取液和一次提取分离渣；
（3）二次超高压提取：将步骤（2）所分离的一次提取分离渣加水，置入超高压提取设备中二次超高压提取，其工艺参数为超高压提取流体静压力为100~400MPa，提取时间为30±5min，料液质量比为1:8-1:15，提取温度为10~50℃；然后离心分离得到二次提取液；
（4）将一次提取液和二次提取液混合，得到乌饭果提取混合液；
（5）调味，向乌饭果提取混合液中添加木糖醇和β-环糊精，其中木糖醇的添加量为乌饭果提取混合液总质量的1~10%，β-环糊精的添加量为乌饭果提取混合液总质量的0.1~2%；
（6）过滤，将调配好的饮料通过超滤膜过滤系统，进一步去除饮料中的细小杂质；
（7）灭菌：将饮料进行UHT灭菌；
（8）灌装：无菌灌装。
2.根据权利要求1所述的一种乌饭果饮料制备工艺，其特征在于：所述的步骤（7）的灭菌为通过超高温瞬时杀菌系统进行灭菌，灭菌工艺为130℃~140℃下灭菌3~10秒。
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| US20080199586A1 (en) * | 2007-02-20 | 2008-08-21 | Brent Barton | Nutritional herb and fruit beverage |
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| CN107027926A (zh) * | 2017-04-01 | 2017-08-11 | 温州科技职业学院 | 一种无糖型青钱柳饮料制备工艺 |
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| CN107027926A (zh) * | 2017-04-01 | 2017-08-11 | 温州科技职业学院 | 一种无糖型青钱柳饮料制备工艺 |
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