CN108323658B - 火棘果浓缩汁及其制备工艺 - Google Patents
火棘果浓缩汁及其制备工艺 Download PDFInfo
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- CN108323658B CN108323658B CN201810126033.9A CN201810126033A CN108323658B CN 108323658 B CN108323658 B CN 108323658B CN 201810126033 A CN201810126033 A CN 201810126033A CN 108323658 B CN108323658 B CN 108323658B
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- Prior art keywords
- pyracantha fortuneana
- concentrated juice
- sodium alginate
- temperature
- fortuneana fruit
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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
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- A—HUMAN NECESSITIES
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Landscapes
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Abstract
本发明公开了一种火棘果浓缩汁及其制制备工艺,所述制备工艺包括以下步骤:S1、挑选成熟的、无损伤、无蛀虫、无腐烂的火棘果,用水清洗、沥干;S2、将清洗沥干后的火棘果与水按质量比为1:(0.5‑1.5)加入榨汁机中打浆,得到浆液;S3、取浆液、乳化稳定剂、多酚抗氧剂按质量比为1:(0.01‑0.05):(0.002‑0.007)搅拌混合均匀,得到混合液;S4、过滤;S5、真空浓缩;S6、超高温瞬时灭菌。本发明火棘果浓缩汁及其制制备工艺,具有选材天然、健康安全,制备工艺简单,浓缩汁色香纯正、原汁原味,富含维生素A、B、C、D及多种微量元素,确保了维生素及微量元素存活性,营养丰富,具有防止血管硬化等功效。
Description
技术领域
本发明涉及果汁加工技术领域,尤其涉及一种火棘果浓缩汁及其制制备工艺。
背景技术
火棘为蔷薇科火棘属常绿灌木植物,又名救命粮、救兵粮、火把果、赤阳子等。
果汁是以水果为原料经过物理方法如压榨、离心、萃取等得到的汁液产品,一般是指纯果汁或100%果汁。果汁按形态分为澄清果汁和混浊果汁。澄清果汁澄清透明,如苹果汁,而混浊果汁均匀混浊,如橙汁;按果汁含量分为原果汁、水果汁、果汁饮料、果粒果汁饮料、果汁类汽水、果味型饮料。
火棘果味甘、酸,性平,具有消积止痢、消食、活血等功效,用于消化不良、痢疾、肠炎、小儿疳积、崩漏、产后腹痛。火棘生命力顽强,抗旱、耐痨、耐盐碱、耐瘠薄,适合在我国各地区生长。主要分布于黄河以南及广大西南地区,产于陕西、广西、云南、江苏、浙江、福建、湖北、湖南、四川、贵州、重庆等省区。全属10种,我国产7种。
火棘果是一种优质的药食两用天然植物资源,含有丰富的天然色素、有机酸、可溶性糖、维生素、果胶、黄酮类、异黄酮类等物质,具有很高的食用价值和药用价值,其提取物具有抗氧化、增强免疫力、增强体力、降血脂等作用,具有健脾消食、收涩止痢、止痛的功效,这与其含有槲皮素、芦丁等黄酮类化合物有关。黄酮类为化合物具有抗氧化、抗病毒、抗肿瘤、延缓衰老和保肝护胃等多种生物活性,因此被广泛用于医药、食品等化工领域。
近几年来果汁发展较快,市场上常见的有菠萝汁或橙汁等热带果汁与不同蔬菜汁的复合果汁饮料。同时功能型果汁饮料如花卉饮料、富碘果汁饮料、高纤维饮料、其他保健新材料饮料作为新的营养概念发展较好。
发明内容
针对目前火棘果加工过程中存在的问题,提供一种火棘果浓缩汁及其制制备工艺。
技术方案:
一种火棘果浓缩汁的制备工艺,包括以下步骤:
S1、挑选成熟的、无损伤、无蛀虫、无腐烂的火棘果,用水清洗、沥干;
S2、将清洗沥干后的火棘果与水按质量比为1:(0.5-1.5)加入榨汁机中打浆,得到浆液;
S3、取浆液、乳化稳定剂、多酚抗氧剂按质量比为1:(0.01-0.05): (0.002-0.007)搅拌混合均匀,得到混合液;
S4、过滤;
S5、真空浓缩;
S6、超高温瞬时灭菌。
作为优选,所述火棘果浓缩汁的制备工艺,包括以下步骤:
S1、挑选成熟的、无损伤、无蛀虫、无腐烂的火棘果,用水清洗、沥干;
S2、将清洗沥干后的火棘果与水按质量比为1:(0.5-1.5)加入榨汁机中打浆,得到浆液;
S3、取浆液、乳化稳定剂、多酚抗氧剂按质量比为1:(0.01-0.05): (0.002-0.007)搅拌混合均匀,得到混合液;
S4、将混合液使用板框过滤器过滤;
S5、真空浓缩;
S6、超高温瞬时灭菌。
所述乳化稳定剂为海藻酸钠。
进一步地,所述乳化稳定剂为改性海藻酸钠。
海藻酸钠(Sodium Alginate,简称SA)是从褐藻类的海带或马尾藻中提取的一种多糖碳水化合物,是海藻细胞壁和细胞间质的主要成分,由1,4- 聚-β-D-甘露糖醛酸(简称M)和α-L-古罗糖醛酸(简称:G)组成的一种线型聚合物,是海藻酸衍生物中的一种,所以有时也称褐藻酸钠或海带胶和海藻胶,其分子式为〔C6H7O6Na〕n,其结构单位分子量198.1,相对分子量在32000~200000之间。可与多价阳离子形成简单的凝胶,成胶条件温和,因其独特的理化性质和良好的生物相容性,被广泛应用于药物制剂、组织工程、临床治疗、细胞培养、食品加工等领域。
所述改性海藻酸钠的制备方法为:称取17-24g海藻酸钠加入到 950-1050g水中,以转速为200-500r/min搅拌15-25min,用0.05-0.15mol/L 盐酸调节pH至2-5,得到海藻酸钠溶液;将40-80mL肉桂醛加入到400-800mL 乙醇中,以转速为200-500r/min搅拌15-25min,得到肉桂醛溶液;将肉桂醛溶液加入到海藻酸钠溶液中,在温度为45-65℃以转速为200-500r/min搅拌反应6-10h,再加入2-8g柠檬酸单甘油酯继续在温度为45-65℃以转速为200-500r/min搅拌反应1-3h,真空冷冻干燥即得。
非酶褐变是引起果汁褐变,指果汁在加工和贮藏过程中颜色发生改变的一种现象。这种颜色的改变,不仅影响果汁的外观、风味,而且还会造成营养物质的丢失,甚至食品的变质。本发明添加多酚抗氧剂有效抑制了非酶褐变,降低了营养物质损失。
所述多酚抗氧剂为丹皮酚和/或黄腐酚。进一步地,所述多酚抗氧剂由丹皮酚、黄腐酚按质量比为1:(2-3)组成。
所述板框过滤器的滤膜孔径为0.5-1.5μm,过滤压力为0.1-0.5MPa。
所述真空浓缩的真空度为0.01~0.05MPa,温度40-60℃。
所述超高温瞬时灭菌的温度为120-125℃,时间为2-5s。
一种火棘果浓缩汁,采用上述工艺制备而成。
技术效果:
本发明火棘果浓缩汁及其制制备工艺,具有选材天然、健康安全,制备工艺简单,浓缩汁色香纯正、原汁原味,富含维生素A、B、C、D及多种微量元素,确保了维生素及微量元素存活性,营养丰富,具有防止血管硬化等功效。
具体实施方式
储存稳定性测试:将火棘果浓缩汁置于温度为10℃、湿度为75%的恒温恒湿箱中密封放置7天,测定蓝莓原浆中7天时的总黄酮含量相对于该火棘果浓缩汁0天时的损失率。总黄酮的含量按照甘秀海,陈华国等发表在《光谱实验室》上的论文《火棘果中总黄酮的含量测定》进行测试。总黄酮损失率(%)=(0天时火棘果浓缩汁中总黄酮的含量-7天时火棘果浓缩汁中总黄酮的含量)/0天时火棘果浓缩汁中总黄酮的含量×100。
抗氧化性能测试:通过测定火棘果浓缩汁对卵黄脂质过氧化自由基的抑制率,评价其抗氧化效果。卵黄悬液的配制:取1mL 0.1mol/L pH7.4磷酸缓冲液和1mL鸡蛋卵黄混合,用磁力搅拌器搅拌10min,加入48mL 0.1mol/L pH7.4磷酸缓冲液,配制成卵黄悬液。实验组:吸取0.1mol/L磷酸缓冲液3mL 于带塞的10mL刻度塑料试管中,加入卵黄悬液0.4mL,加入实施例制备的火棘果浓缩汁0.2mL,加入25mmol/L FeSO4溶液0.4mL。对照组:吸取0.1mol/L磷酸缓冲液3.2mL,除不加火棘果浓缩汁外,其他试剂同前,并加入质量分数为20%的三氯乙酸溶液1mL。将对照组和实验组的试管同时置于 37℃恒温培养箱中放置12h。取出后,除对照组外,各实验组的试管中加入 20%三氯乙酸1mL,静置10min;对照组与实验组一起于3500r/min离心 10min,取4.0mL上清液,分别加入质量分数为0.8%硫代巴比妥酸溶液2mL,加塞后于100℃水浴15min,取出后用冰水冷却。以5mL磷酸缓冲液调零校准,测试对照组和实验组在波长532nm处的吸光度。对照组和实验组对卵黄脂质过氧化自由基抑制率按下式计算:过氧化自由基抑制率(%)=(对照组的吸光度-实验组的吸光度)/对照组的吸光度×100%。
实施例中火棘果,产地为重庆,品种为窄叶火棘。
实施例中海藻酸钠,CAS号:31581-02-9,由武汉佰兴生物科技有限公司提供,级别为食品级。
实施例中黄腐酚,CAS号:6754-58-1。
实施例中肉桂醛,CAS号:104-55-2。
实施例中乙醇,CAS号:64-17-5。
实施例中柠檬酸单甘油酯,CAS号:36291-32-4。
实施例中榨汁机为九阳型号为JYL-C051多功能榨汁机。
实施例中丹皮酚,CAS号:552-41-0。
实施例1
火棘果浓缩汁的制备工艺,包括以下步骤:
S1、挑选成熟的、无损伤、无蛀虫、无腐烂的火棘果,用水清洗干净,放置3小时沥干表面水分;
S2、将250g清洗沥干后的火棘果与250g水加入榨汁机中,以转速为 22000转/分打浆6分钟,得到浆液;
S3、取浆液、乳化稳定剂、多酚抗氧剂按质量比为1:0.02:0.004以转速为300r/min搅拌10min混合均匀得到混合液;
S4、将混合液使用板框过滤器过滤,所述板框过滤器的滤膜孔径为1μm,过滤压力为0.2MPa,得到滤液;
S5、将滤液在真空度为0.02MPa,温度为45℃真空浓缩5h,得到浓缩液;
S6、将浓缩液进行超高温瞬时灭菌,所述超高温瞬时灭菌的温度为121 ℃,时间为3s,得到火棘果浓缩汁。
所述乳化稳定剂为改性海藻酸钠。
所述改性海藻酸钠的制备方法为:称取20g海藻酸钠加入到1000g水中,以转速为300r/min搅拌20min,用0.1mol/L盐酸调节pH至2.5,得到海藻酸钠溶液;将60mL肉桂醛加入到600mL乙醇中,以转速为300r/min搅拌20min,得到肉桂醛溶液;将肉桂醛溶液加入到海藻酸钠溶液中,在温度为55℃以转速为300r/min搅拌反应8h,再加入4g柠檬酸单甘油酯继续在温度为55℃以转速为300r/min搅拌反应2h,真空冷冻干燥,所述真空冷冻干燥的条件是控制物料厚度6mm,设定预冻温度为-25℃,当样品温度降到设定温度后保持2 小时,设定升华温度为10℃,解析温度为35℃,真空度20pa,干燥时间为 24小时,即得改性海藻酸钠。
所述多酚抗氧剂为黄腐酚。
实施例2
火棘果浓缩汁的制备工艺,包括以下步骤:
S1、挑选成熟的、无损伤、无蛀虫、无腐烂的火棘果,用水清洗干净,放置3小时沥干表面水分;
S2、将250g清洗沥干后的火棘果与250g水加入榨汁机中,以转速为 22000转/分打浆6分钟,得到浆液;
S3、取浆液、乳化稳定剂、多酚抗氧剂按质量比为1:0.02:0.004以转速为300r/min搅拌10min混合均匀得到混合液;
S4、将混合液使用板框过滤器过滤,所述板框过滤器的滤膜孔径为1μ m,过滤压力为0.2MPa,得到滤液;
S5、将滤液在真空度为0.02MPa,温度为45℃真空浓缩5h,得到浓缩液;
S6、将浓缩液进行超高温瞬时灭菌,所述超高温瞬时灭菌的温度为121 ℃,时间为3s,得到火棘果浓缩汁。
所述乳化稳定剂为海藻酸钠。
所述多酚抗氧剂为黄腐酚。
实施例3
火棘果浓缩汁的制备工艺,包括以下步骤:
S1、挑选成熟的、无损伤、无蛀虫、无腐烂的火棘果,用水清洗干净,放置3小时沥干表面水分;
S2、将250g清洗沥干后的火棘果与250g水加入榨汁机中,以转速为 22000转/分打浆6分钟,得到浆液;
S3、取浆液、乳化稳定剂、多酚抗氧剂按质量比为1:0.02:0.004以转速为300r/min搅拌10min混合均匀得到混合液;
S4、将混合液使用板框过滤器过滤,所述板框过滤器的滤膜孔径为1μ m,过滤压力为0.2MPa,得到滤液;
S5、将滤液在真空度为0.02MPa,温度为45℃真空浓缩5h,得到浓缩液;
S6、将浓缩液进行超高温瞬时灭菌,所述超高温瞬时灭菌的温度为121 ℃,时间为3s,得到火棘果浓缩汁。
所述乳化稳定剂为改性海藻酸钠。
所述改性海藻酸钠的制备方法为:称取20g海藻酸钠加入到1000g水中,以转速为300r/min搅拌20min,用0.1mol/L盐酸调节pH至2.5,得到海藻酸钠溶液;将60mL肉桂醛加入到600mL乙醇中,以转速为300r/min搅拌20min,得到肉桂醛溶液;将肉桂醛溶液加入到海藻酸钠溶液中,在温度为55℃以转速为300r/min搅拌反应10h,真空冷冻干燥,所述真空冷冻干燥的条件是控制物料厚度6mm,设定预冻温度为-25℃,当样品温度降到设定温度后保持2小时,设定升华温度为10℃,解析温度为35℃,真空度20pa,干燥时间为 24小时,即得改性海藻酸钠。
所述多酚抗氧剂为黄腐酚。
实施例4
火棘果浓缩汁的制备工艺,包括以下步骤:
S1、挑选成熟的、无损伤、无蛀虫、无腐烂的火棘果,用水清洗干净,放置3小时沥干表面水分;
S2、将250g清洗沥干后的火棘果与250g水加入榨汁机中,以转速为 22000转/分打浆6分钟,得到浆液;
S3、取浆液、乳化稳定剂、多酚抗氧剂按质量比为1:0.02:0.004以转速为300r/min搅拌10min混合均匀得到混合液;
S4、将混合液使用板框过滤器过滤,所述板框过滤器的滤膜孔径为1μ m,过滤压力为0.2MPa,得到滤液;
S5、将滤液在真空度为0.02MPa,温度为45℃真空浓缩5h,得到浓缩液;
S6、将浓缩液进行超高温瞬时灭菌,所述超高温瞬时灭菌的温度为121 ℃,时间为3s,得到火棘果浓缩汁。
所述乳化稳定剂为改性海藻酸钠。
所述改性海藻酸钠的制备方法为:称取20g海藻酸钠加入到1000g水中,以转速为300r/min搅拌20min,用0.1mol/L盐酸调节pH至2.5,得到海藻酸钠溶液;将60mL肉桂醛加入到600mL乙醇中,以转速为300r/min搅拌20min,得到肉桂醛溶液;将肉桂醛溶液加入到海藻酸钠溶液中,在温度为55℃以转速为300r/min搅拌反应8h,再加入4g柠檬酸单甘油酯继续在温度为55℃以转速为300r/min搅拌反应2h,真空冷冻干燥,所述真空冷冻干燥的条件是控制物料厚度6mm,设定预冻温度为-25℃,当样品温度降到设定温度后保持2 小时,设定升华温度为10℃,解析温度为35℃,真空度20pa,干燥时间为 24小时,即得改性海藻酸钠。
所述多酚抗氧剂为丹皮酚。
实施例5
火棘果浓缩汁的制备工艺,包括以下步骤:
S1、挑选成熟的、无损伤、无蛀虫、无腐烂的火棘果,用水清洗干净,放置3小时沥干表面水分;
S2、将250g清洗沥干后的火棘果与250g水加入榨汁机中,以转速为 22000转/分打浆6分钟,得到浆液;
S3、取浆液、乳化稳定剂、多酚抗氧剂按质量比为1:0.02:0.004以转速为300r/min搅拌10min混合均匀得到混合液;
S4、将混合液使用板框过滤器过滤,所述板框过滤器的滤膜孔径为1μ m,过滤压力为0.2MPa,得到滤液;
S5、将滤液在真空度为0.02MPa,温度为45℃真空浓缩5h,得到浓缩液;
S6、将浓缩液进行超高温瞬时灭菌,所述超高温瞬时灭菌的温度为121 ℃,时间为3s,得到火棘果浓缩汁。对火棘果浓缩汁储存稳定性和抗氧化性能进行测试,结果为:总黄酮损失率为1.2%,过氧化自由基抑制率为70.9%。
所述乳化稳定剂为改性海藻酸钠。
所述改性海藻酸钠的制备方法为:称取20g海藻酸钠加入到1000g水中,以转速为300r/min搅拌20min,用0.1mol/L盐酸调节pH至2.5,得到海藻酸钠溶液;将60mL肉桂醛加入到600mL乙醇中,以转速为300r/min搅拌20min,得到肉桂醛溶液;将肉桂醛溶液加入到海藻酸钠溶液中,在温度为55℃以转速为300r/min搅拌反应8h,再加入4g柠檬酸单甘油酯继续在温度为55℃以转速为300r/min搅拌反应2h,真空冷冻干燥,所述真空冷冻干燥的条件是控制物料厚度6mm,设定预冻温度为-25℃,当样品温度降到设定温度后保持2 小时,设定升华温度为10℃,解析温度为35℃,真空度20pa,干燥时间为 24小时,即得改性海藻酸钠。
所述多酚抗氧剂由丹皮酚、黄腐酚按质量比为1:3混合而成。
测试例1
将实施例1-4制备的火棘果浓缩汁进行储存稳定性和抗氧化性能测试。具体测试结果见表1。
表1:测试结果表
本发明针对现有加工工艺存在的问题,实施例1通过对乳化稳定剂进行改性,最大限度保持果汁中原有的成分及其配比,有效的减轻果汁的非酶褐变问题。
Claims (7)
1.一种火棘果浓缩汁的制备工艺,其特征在于,包括以下步骤:
S1、挑选成熟的、无损伤、无蛀虫、无腐烂的火棘果,用水清洗、沥干;
S2、将清洗沥干后的火棘果与水按质量比为1:(0.5-1.5)加入榨汁机中打浆,得到浆液;
S3、取浆液、乳化稳定剂、多酚抗氧剂按质量比为1:(0.01-0.05):(0.002-0.007)搅拌混合均匀,得到混合液;
S4、将混合液使用板框过滤器过滤;
S5、真空浓缩;
S6、超高温瞬时灭菌;
所述乳化稳定剂为改性海藻酸钠;所述改性海藻酸钠的制备方法为:称取17-24g海藻酸钠加入到950-1050g水中,以转速为200-500r/min搅拌15-25min,用0.05-0.15mol/L盐酸调节pH至2-5,得到海藻酸钠溶液;将40-80mL肉桂醛加入到400-800mL乙醇中,以转速为200-500r/min搅拌15-25min,得到肉桂醛溶液;将肉桂醛溶液加入到海藻酸钠溶液中,在温度为45-65℃以转速为200-500r/min搅拌反应6-10h,再加入2-8g柠檬酸单甘油酯继续在温度为45-65℃以转速为200-500r/min搅拌反应1-3h,真空冷冻干燥即得。
2.根据权利要求1所述火棘果浓缩汁的制备工艺,其特征在于:所述多酚抗氧剂为丹皮酚和/或黄腐酚。
3.根据权利要求2所述火棘果浓缩汁的制备工艺,其特征在于:所述多酚抗氧剂由丹皮酚、黄腐酚按质量比为1:(2-3)组成。
4.根据权利要求1所述火棘果浓缩汁的制备工艺,其特征在于:所述板框过滤器的滤膜孔径为0.5-1.5μm,过滤压力为0.1-0.5MPa。
5.根据权利要求1所述火棘果浓缩汁的制备工艺,其特征在于:所述真空浓缩的真空度为0.01~0.05MPa,温度40-60℃。
6.根据权利要求1所述火棘果浓缩汁的制备工艺,其特征在于:所述超高温瞬时灭菌的温度为120-125℃,时间为2-5s。
7.一种火棘果浓缩汁,采用权利要求1-6中任一项所述工艺制备而成。
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