CN108783170A - 一种全程低温提取的冷溶性固体饮料的制备方法 - Google Patents
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Abstract
本发明公开了一种全程低温提取的冷溶性固体饮料的制备方法,这种全程低温提取的冷溶性速溶桂花粉是将桂花鲜花,加入低温纯水混匀,软包装后,在密闭的超高压容器内,用水作为介质施加超高压,以使桂花鲜花中的酶灭活,灭酶处理后的鲜花与纯水混合液经过磨浆、搅拌提取,离心去渣,膜过滤、膜浓缩、超高压灭菌后冷冻干燥成粉。本发明生产的速溶桂花粉因为使用的是桂花鲜花,生产全过程为低温处理,在最大限度地保持桂花鲜花原有的香气、汤色、特征性风味以及营养、药理成分的同时,产品能迅速溶解于冷水,汤色澄清透明,产品微生物含量可达到国家固体饮料标准,可满足在食品饮料、医药保健品、化妆品、日用化工品之中的应用。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种全程低温提取的冷溶性固体饮料的制备方法。
背景技术
速溶桂花粉是一种能迅速溶解于水的固体饮料。以成品干桂花为原料,通过提取、过滤、浓缩、干燥等工艺过程,加工成一种易溶入水而无残渣的颗粒状、粉状或小片状的固体饮料。速溶桂花粉具有冲饮携带方便,不产生残渣和积垢,冲泡的汤色澄清透明而深受消费者欢迎。传统速溶桂花粉的加工工艺,在干花初加工、提取,浓缩,灭菌和干燥等多个环节均会受到高温长时影响,桂花里面遇热易氧化的黄酮、毛蕊花糖苷,香味和色泽均会受到破坏,使得冲泡的桂花汤整体风味较差。
发明内容
发明目的:本发明提供一种全程低温提取的冷溶性固体饮料的制备方法,产品的微生物含量可达到国家固体饮料卫生标准;本发明的另一目的是制得的速溶桂花粉冷水溶解性好,冲泡的汤色澄清透明,同时最大限度地保持桂花鲜花原有的天然色泽(给人以视觉上的美感)、香气、风味以及总黄酮、毛蕊花糖苷等营养、药理成分。
技术方案:一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于,包括以下步骤:
步骤1,将桂花树,的鲜花与1-5倍质量的0-20℃低温纯水混匀,软包装后,在密闭的超高压容器内,用水作为介质施加超高压,以使桂花鲜花中的酶灭活;
步骤2,用磨浆设备将步骤1中灭酶处理后的鲜花与纯水混合液磨成粗浆液,过程中温度控制在20℃以下;
步骤3,将粗磨好的浆液搅拌提取10-30min,温度保持在20℃以下,然后经过离心去渣,温度持续保持在20℃以下后进行膜过滤,再将滤液进行膜浓缩,温度保持在20℃以下,得到浓缩液;
步骤4,浓缩液经过超高压灭菌,温度保持在20℃以下、冷冻干燥和筛分之后,即可得到冷溶性的固体饮料。
具体地,所述步骤1中超高压灭酶的压力范围为400-600MPa。
具体地,所述步骤2中磨浆设备是胶体磨或湿式磨浆机。
具体地,所述步骤2中将灭酶后的桂花鲜花与纯水混合液磨成粗浆液的整个工艺过程,通过冷却降温装置,浆液温度保持在20℃以下。
具体地,所述步骤3中搅拌提取过程温度控制在20℃以下是通过夹层冷却水控温。
具体地,所述步骤3中离心是将粗浆液在500-2000r/min的转速下进行离心去渣。
具体地,所述步骤3中膜过滤是将离心液通过10nm到500nm孔径的膜进行过滤,过滤过程通过夹层冷却水降低过滤过程中的摩擦生热,使温度控制在20℃以下,以使汤色澄清。
具体地,所述步骤3中膜浓缩是将膜过滤后的过滤液,通过反渗透膜浓缩方式,过滤过程通过夹层冷却水降低浓缩过程中的摩擦生热,使温度控制在20℃以下,使得浓缩液浓度达到10-20%。
具体地,所述步骤4中超高压灭菌是指将桂花浓缩液用软包装后,在密闭的超高压容器内,用水作为介质施加压力400-600MPa进行灭菌。
具体地,述步骤4中冷冻干燥是将灭菌后的桂花浓缩液在-40℃低温下冻结成固态后,通过真空冷冻干燥,真空度1.3-3帕,成速溶桂花粉
有益效果:与现有技术相比,本发明的优点在于:通过将桂花鲜花,加纯水混匀,软包装后,在密闭的超高压容器内,用水作为介质施加超高压,以使桂花鲜花中的酶灭活,灭活后的鲜花与纯水混合液通过磨浆工艺制得桂花浆液,再通过提取、离心、过滤、浓缩、灭菌和干燥等工艺的组合应用,全程控制在低温条件20℃以下,获得速溶桂花粉产品;产品在冷水中的溶解性好,冲泡的汤色澄清透明,不但符合国家固体饮料卫生标准,还最大限度地保持了桂花鲜花原有的天然色泽(给人以视觉上的美感)、香气、风味以及总黄酮、毛蕊花糖苷等营养、药理成分。
具体实施方式
下面结合具体实施方式,进一步阐明本发明。
实施例1
一种全程低温提取的冷溶性固体饮料的制备方法,包括以下步骤:
a)将桂花树的鲜花拣选干净后,浸入30倍质量的10-20℃低温水进行水浴气泡清洗;
b)将清洗后的桂花鲜花与2倍质量的0-5℃低温纯水混匀,用20kg的食品级无菌袋包装后,在密闭的超高压容器内,用水作为介质施加压力500MPa以使桂花鲜花中的酶灭活;
c)用胶体磨将灭酶后的桂花鲜花与纯水混合液磨成粗浆液,料液过60目筛网,桂花浆液在磨浆过程中,温度保持在10℃以下;
d)将粗磨好的浆液加入2倍质量的纯水后,搅拌提取30min,通过夹层冷却水控温保持10℃以下后,用卧螺离心机进行离心去渣;
e)将离心液用50nm的超滤膜进行过滤,过滤过程通过夹层冷却水降低过滤过程中的摩擦生热,使温度控制在10℃以下。
f)将膜过滤后的过滤液,通过反渗透膜浓缩方式,过滤过程通过夹层冷却水降低浓缩过程中的摩擦生热,使温度控制在10℃以下,使得浓缩液浓度达到10%。
g)浓缩液用软包装后,在密闭的超高压容器内,用水作为介质施加压力600MP进行灭菌。
h)灭菌后的桂花浓缩液在-40℃低温下冻结成固态后,通过真空冷冻干燥,真空度1.3-3帕,成固体饮料(速溶桂花粉)。
实施例2
一种全程低温提取的冷溶性固体饮料的制备方法,包括以下步骤:
a)将桂花树的鲜花拣选干净后,浸入20倍质量的10-20℃低温水进行水浴气泡清洗;
b)将清洗后的桂花鲜花与1倍质量的0-5℃低温纯水混匀,用20kg的食品级无菌袋包装后,在密闭的超高压容器内,用水作为介质施加压力600MPa以使桂花鲜花中的酶灭活;
c)用胶体磨将灭酶后的桂花鲜花与纯水混合液磨成粗浆液,料液过60目筛网,桂花浆液在磨浆过程中,温度保持在10℃以下;
d)将粗磨好的浆液加入2倍质量的纯水后,搅拌提取30min,通过夹层冷却水控温保持15℃以下后,用蝶式离心机进行离心去渣;
e)将离心液用0.5μm的陶瓷膜进行过滤,过滤过程通过夹层冷却水降低过滤过程中的摩擦生热,使温度控制在15℃以下。
f)将膜过滤后的过滤液,通过反渗透膜浓缩方式,过滤过程通过夹层冷却水降低浓缩过程中的摩擦生热,使温度控制在15℃以下,使得浓缩液浓度达到10%。
g)浓缩液用软包装后,在密闭的超高压容器内,用水作为介质施加压力600MPa进行灭菌。
h)灭菌后的桂花浓缩液在-40℃低温下冻结成固态后,通过真空冷冻干燥,真空度1.3帕~3帕,成固体饮料(速溶桂花粉)。
产品除供直接冲饮外,可广泛应用于桂花饮料、桂花蛋糕、桂花面包、桂花挂面、桂花饼干、桂花豆腐;桂花奶冻、桂花冰淇淋、速冻桂花汤圆、桂花雪糕、桂花酸奶;桂花糖果、桂花巧克力、桂花瓜子、桂花月饼馅料、医药保健品、化妆品、日用化工品等之中,以强化其营养保健功效,满足公众对天然营养健康的诉求。
Claims (10)
1.一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于,包括以下步骤:
步骤1,将桂花树,的鲜花与1-5倍质量的0-20℃低温纯水混匀,软包装后,在密闭的超高压容器内,用水作为介质施加超高压,以使桂花鲜花中的酶灭活;
步骤2,用磨浆设备将步骤1中灭酶处理后的鲜花与纯水混合液磨成粗浆液,过程中温度控制在20℃以下;
步骤3,将粗磨好的浆液搅拌提取10-30min,温度保持在20℃以下,然后经过离心去渣,温度持续保持在20℃以下后进行膜过滤,再将滤液进行膜浓缩,温度保持在20℃以下,得到浓缩液;
步骤4,浓缩液经过超高压灭菌,温度保持在20℃以下、冷冻干燥和筛分之后,即可得到冷溶性的固体饮料。
2.根据权利要求1所述的一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于:所述步骤1中超高压灭酶的压力范围为400-600MPa。
3.根据权利要求1所述的一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于:所述步骤2中磨浆设备是胶体磨或湿式磨浆机。
4.根据权利要求1所述的一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于:所述步骤2中将灭酶后的桂花鲜花与纯水混合液磨成粗浆液的整个工艺过程,通过冷却降温装置,浆液温度保持在20℃以下。
5.根据权利要求1所述的一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于:所述步骤3中搅拌提取过程温度控制在20℃以下是通过夹层冷却水控温。
6.根据权利要求1所述的一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于:所述步骤3中离心是将粗浆液在500-2000r/min的转速下进行离心去渣。
7.根据权利要求1所述的一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于:所述步骤3中膜过滤是将离心液通过10nm到500nm孔径的膜进行过滤,过滤过程通过夹层冷却水降低过滤过程中的摩擦生热,使温度控制在20℃以下,以使汤色澄清。
8.根据权利要求1所述的一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于:所述步骤3中膜浓缩是将膜过滤后的过滤液,通过反渗透膜浓缩方式,过滤过程通过夹层冷却水降低浓缩过程中的摩擦生热,使温度控制在20℃以下,使得浓缩液浓度达到10-20%。
9.根据权利要求1所述的一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于:所述步骤4中超高压灭菌是指将桂花浓缩液用软包装后,在密闭的超高压容器内,用水作为介质施加压力400-600MPa进行灭菌。
10.根据权利要求1所述的一种全程低温提取的冷溶性固体饮料的制备方法,其特征在于:所述步骤4中冷冻干燥是将灭菌后的桂花浓缩液在-40℃低温下冻结成固态后,通过真空冷冻干燥,真空度1.3-3帕,成速溶桂花粉。
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