CN107897595A - 一种发酵石榴汁‑酶解桃汁复配的抗氧化性果汁的制备方法 - Google Patents
一种发酵石榴汁‑酶解桃汁复配的抗氧化性果汁的制备方法 Download PDFInfo
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Abstract
本发明公开了一种发酵石榴汁‑酶解桃汁复配的抗氧化性果汁的制备方法，其特征在于，将油桃洗净后在柠檬酸溶液中浸泡，用水冲净，去核、切块，加清水，加异抗坏血酸护色，搅拌均匀后打浆；向果浆中加果胶甲酯酶、纤维素酶，加热酶解，过筛制得酶解桃汁；将石榴籽粒用榨汁机榨汁得石榴汁，将石榴皮烘干粉碎，加水超声提取，过滤，滤液减压旋转蒸发浓缩得石榴皮浓缩液；将石榴汁、石榴皮浓缩液混合成发酵液，将植物乳杆菌、酵母菌活化后混匀，接种发酵液发酵得发酵石榴汁；将酶解桃汁、发酵石榴汁混匀，加澄清剂后离心，调果汁的糖酸比，加稳定剂，搅拌加热溶解，高温灭菌，趁热装入消过毒的瓶中封口，然后倒瓶，迅速冷却至室温，得到成品。
Description
技术领域
本发明涉及油桃领域，具体涉及一种发酵石榴汁-酶解桃汁复配的抗氧化性果汁的制备方法。
背景技术
果品贮藏保鲜是果品生产过程中关键的环节之一。我国果品生产飞速发展，无论栽培面积还是产量都位居世界首位。果品采后仍在进行着生命活动，故易受物理、生理和病理等因素影响，加之贮藏运销手段不当，目前我国果品每年损失率高达 25%以上，造成的经济损失为发达国家的5-6倍。因此，在研究果实成熟衰老规律的基础上，运用相应的处理措施及保鲜技术，对减少果实采后损失具有重大的指导意义和实践意义。油桃是普通桃的单基因隐性突变体，属核果类水果，原产于我国西北地区。它色泽艳丽、果面光洁、果肉松脆、酸甜可口、营养丰富，具有桃、李、杏等果实的综合风味。油桃因表皮光滑无茸毛，且有油彩状而得其名。将新鲜水果加工成果汁，利于贮藏运输，风味独特、口感好，受到大众的欢迎。
发明内容
本发明主要解决的技术问题是提供一种发酵石榴汁-酶解桃汁复配的抗氧化性果汁的制备方法，依照该方法制备的果汁具有良好的发酵风味和抗氧化性。
本发明所要解决的技术问题采用以下的技术方案来实现：
一种发酵石榴汁-酶解桃汁复配的抗氧化性果汁的制备方法，其特征在于，按以下步骤进行：
（1）油桃汁的酶解工艺：
挑选成熟、无病虫害的油桃，清洗干净，在柠檬酸溶液中浸泡4-6min，用水冲净，去核、切块，按料液比4-5:1加清水，加0.08-0.1%的异抗坏血酸护色，搅拌均匀后打浆；向果浆中加入0.05-0.06%的果胶甲酯酶、0.04-0.05%的纤维素酶，加热至54-56℃酶解115-125min，过200目筛，制得酶解桃汁；
（2）石榴汁的发酵工艺：
选择新鲜无损伤的石榴果实，剥壳分离各部位，将石榴籽粒用榨汁机榨汁，制得石榴汁，加无菌水稀释至75-85%，待用；
将石榴皮烘干粉碎，按料液比1:9-11加入蒸馏水混匀，超声提取55-65min，过滤，滤液减压旋转蒸发浓缩至原体积的1/10，得到石榴皮浓缩液；
将石榴汁、石榴皮浓缩液3-4:1混合成发酵液，将植物乳杆菌、酵母菌活化后，按2-3:1的比例混匀，按4-6%的接种量接种发酵液，发酵3-4d，制得发酵石榴汁；
（3）复合果汁的调配、灭菌、灌装、冷却成品：
将（1）中所得酶解桃汁、（2）中所得发酵石榴汁混合均匀，加入澄清剂，在48-50℃下放置1-2h，离心，调果汁的糖酸比为25-35:1，加入稳定剂，搅拌加热溶解，在100℃条件下灭菌3-5min，将灌装容器先用清水洗净，再用85-95℃的热水消毒，沥干水分，把灭菌好的果汁趁热装瓶封口，然后倒瓶30-35s，迅速冷却至室温，得到成品。
其中，步骤（1）中柠檬酸溶液浓度为0.1-0.12%。
步骤（2）中将植物乳杆菌按1-2%接种量接种于MRS液体培养基中，于36-38℃培养17-19h；酵母菌按1-2%接种于酵母菌液体培养基中，于27-29℃培养16-18h。
步骤（3）中澄清剂为0.3-0.4g/L的壳聚糖，稳定剂为0.08-0.09%的羧甲基纤维素钠，白砂糖质量浓度为7-8%。
本发明的反应机理及有益效果如下：
以油桃为原料，经清洗、去核、打浆、加果胶甲酯酶、纤维素酶酶解、过滤制得酶解桃汁；以石榴果实为原料，剥壳分离各部位，将石榴籽粒用榨汁机榨汁得石榴汁，将石榴皮烘干粉碎，加水混匀后超声提取，过滤，滤液减压旋转蒸发浓缩，得到石榴皮浓缩液，将其与石榴汁混合得发酵液，接种植物乳杆菌、酵母菌发酵，制得发酵石榴汁；将酶解桃汁、发酵石榴汁混合，加入澄清剂，离心，调糖酸比，加入稳定剂，灭菌后得到复合果汁，具有高抗氧化性和抗过敏性，同时具有较好的发酵风味。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例
一种发酵石榴汁-酶解桃汁复配的抗氧化性果汁的制备方法，其特征在于，按以下步骤进行：
（1）油桃汁的酶解工艺：
挑选成熟、无病虫害的油桃，清洗干净，在柠檬酸溶液中浸泡6min，用水冲净，去核、切块，按料液比5:1加清水，加0.08%的异抗坏血酸护色，搅拌均匀后打浆；向果浆中加入0.05%的果胶甲酯酶、0.04%的纤维素酶，加热至54-56℃酶解125min，过200目筛，制得酶解桃汁；
（2）石榴汁的发酵工艺：
选择新鲜无损伤的石榴果实，剥壳分离各部位，将石榴籽粒用榨汁机榨汁，制得石榴汁，加无菌水稀释至80%，待用；
将石榴皮烘干粉碎，按料液比1:9加入蒸馏水混匀，超声提取65min，过滤，滤液减压旋转蒸发浓缩至原体积的1/10，得到石榴皮浓缩液；
将石榴汁、石榴皮浓缩液4:1混合成发酵液，将植物乳杆菌、酵母菌活化后，按2:1的比例混匀，按6%的接种量接种发酵液，发酵4d，制得发酵石榴汁；
（3）复合果汁的调配、灭菌、灌装、冷却成品：
将（1）中所得酶解桃汁、（2）中所得发酵石榴汁混合均匀，加入澄清剂，在48-50℃下放置2h，离心，调果汁的糖酸比为25:1，加入稳定剂，搅拌加热溶解，在100℃条件下灭菌5min，将灌装容器先用清水洗净，再用85-95℃的热水消毒，沥干水分，把灭菌好的果汁趁热装瓶封口，然后倒瓶35s，迅速冷却至室温，得到成品。
其中，步骤（1）中柠檬酸溶液浓度为0.12%。
步骤（2）中将植物乳杆菌按1%接种量接种于MRS液体培养基中，于36-38℃培养17h；酵母菌按2%接种于酵母菌液体培养基中，于27-29℃培养16h。
步骤（3）中澄清剂为0.3g/L的壳聚糖，稳定剂为0.08%的羧甲基纤维素钠，白砂糖质量浓度为8%。
Claims (5)
1.一种发酵石榴汁-酶解桃汁复配的抗氧化性果汁的制备方法，其特征在于：将油桃洗净后在柠檬酸溶液中浸泡，用水冲净，去核、切块，加清水，加异抗坏血酸护色，搅拌均匀后打浆；向果浆中加果胶甲酯酶、纤维素酶，加热酶解，过筛制得酶解桃汁；将石榴籽粒用榨汁机榨汁得石榴汁，将石榴皮烘干粉碎，加水超声提取，过滤，滤液减压旋转蒸发浓缩得石榴皮浓缩液；将石榴汁、石榴皮浓缩液混合成发酵液，将植物乳杆菌、酵母菌活化后混匀，接种发酵液发酵得发酵石榴汁；将酶解桃汁、发酵石榴汁混匀，加澄清剂后离心，调果汁的糖酸比，加稳定剂，搅拌加热溶解，高温灭菌，趁热装入消过毒的瓶中封口，然后倒瓶，迅速冷却至室温，得到成品。
2.一种发酵石榴汁-酶解桃汁复配的抗氧化性果汁的制备方法，其特征在于，按以下步骤进行：
（1）油桃汁的酶解工艺：
挑选成熟、无病虫害的油桃，清洗干净，在柠檬酸溶液中浸泡4-6min，用水冲净，去核、切块，按料液比4-5:1加清水，加0.08-0.1%的异抗坏血酸护色，搅拌均匀后打浆；向果浆中加入0.05-0.06%的果胶甲酯酶、0.04-0.05%的纤维素酶，加热至54-56℃酶解115-125min，过200目筛，制得酶解桃汁；
（2）石榴汁的发酵工艺：
选择新鲜无损伤的石榴果实，剥壳分离各部位，将石榴籽粒用榨汁机榨汁，制得石榴汁，加无菌水稀释至75-85%，待用；
将石榴皮烘干粉碎，按料液比1:9-11加入蒸馏水混匀，超声提取55-65min，过滤，滤液减压旋转蒸发浓缩至原体积的1/10，得到石榴皮浓缩液；
将石榴汁、石榴皮浓缩液3-4:1混合成发酵液，将植物乳杆菌、酵母菌活化后，按2-3:1的比例混匀，按4-6%的接种量接种发酵液，发酵3-4d，制得发酵石榴汁；
（3）复合果汁的调配、灭菌、灌装、冷却成品：
将（1）中所得酶解桃汁、（2）中所得发酵石榴汁混合均匀，加入澄清剂，在48-50℃下放置1-2h，离心，调果汁的糖酸比为25-35:1，加入稳定剂，搅拌加热溶解，在100℃条件下灭菌3-5min，将灌装容器先用清水洗净，再用85-95℃的热水消毒，沥干水分，把灭菌好的果汁趁热装瓶封口，然后倒瓶30-35s，迅速冷却至室温，得到成品。
3.根据权利要求2所述的一种发酵石榴汁-酶解桃汁复配的抗氧化性果汁的制备方法，其特征在于，步骤（1）中柠檬酸溶液浓度为0.1-0.12%。
4.根据权利要求2所述的一种发酵石榴汁-酶解桃汁复配的抗氧化性果汁的制备方法，其特征在于，步骤（2）中将植物乳杆菌按1-2%接种量接种于MRS液体培养基中，于36-38℃培养17-19h；酵母菌按1-2%接种于酵母菌液体培养基中，于27-29℃培养16-18h。
5.根据权利要求2所述的一种发酵石榴汁-酶解桃汁复配的抗氧化性果汁的制备方法，其特征在于，步骤（3）中澄清剂为0.3-0.4g/L的壳聚糖，稳定剂为0.08-0.09%的羧甲基纤维素钠，白砂糖质量浓度为7-8%。
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