CN109042854A - 一种石榴籽的保鲜方法 - Google Patents
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Abstract
本发明公开了一种石榴籽的保鲜方法，该方法利用超高压对石榴籽进行处理，延长了石榴籽的保鲜期。
Description
技术领域
本发明属于农产品加工技术领域，具体涉及一种石榴籽的保鲜方法。
背景技术
目前，石榴籽的保鲜主要通过石榴的保鲜来实现，通过石榴表面喷洒保鲜剂、涂膜、冷藏等方式。但石榴保存方法石榴或多或少发生呼吸作用，导致石榴籽萎缩和失水现象。针对石榴籽的保存采用冷冻保存和冻干保存，①冷冻保存方式，主要是将石榴籽浸泡于二氢杨梅素等护色剂、添加剂后，通过冷冻的方式保存。冷冻温度-10～-40℃。但是该方法添加过多的化学添加剂。通过冷冻保存的方法耗能较大，保存成本较高。②冻干保存，主要是将石榴籽通过冷冻干燥的方式将其进行干燥得到石榴干，然后通过真空或者氮气保存。该方法可以长时间保存，但是石榴籽为干燥状态，缺乏新鲜石榴籽口感。
另一方面，目前护色主要方法①高温钝化多酚氧化酶②化学添加如柠檬酸、β-环糊精包埋、添加EDTA进行金属离子螯合等。但是该方法添加过多的化学添加剂或者高温处理，高温处理对石榴汁中的热敏物质如维生素C等的降解。同样，灭菌方法主要采用高温灭菌处理，也会出现热敏物质降解。近期也有采用超高压灭菌。超高压是新型物理冷杀菌处理，虽然可以保留石榴汁感官及营养品质，保留维生素C等热敏物质，但是氧化酶类对超高压耐受较强，通过延长超高压处理时间或提高超高压处理温度可有效抑制氧化酶类，但是该处理会大大增加生产成本。
发明内容
本发明旨在解决新鲜石榴保鲜过程中失水或化学添加的问题，解决鲜榨石榴汁贮藏方面褐变和微生物引发变质的问题，提供一种石榴籽的保鲜方法。
为了达到上述目的，本发明提供的技术方案为：
所述石榴籽的保鲜方法包括如下步骤：
(1)将石榴果实剥去果皮和隔膜，取石榴果肉；将石榴果肉在氮气保护(将石榴果肉放入榨汁机中，冲入氮气，排出空气)且在0—30℃条件下榨取，过滤后得到滤渣A和滤液；将滤渣A用蒸馏水冲洗干净，将滤液放入4℃冰箱备存，所述滤液即为石榴汁；
(2)将滤渣A、果皮和隔膜分别用远红外灭酶干燥处理，将干燥后的滤渣A、果皮和隔膜按质量比1：(1.5—2.5)：(0.03—0.07)，优选为1：2：0.05混合，再粉碎混合物，得保鲜原材料；
(3)将保鲜原材料用体积百分比浓度为40—80％的乙醇负压空化固液萃取，萃取时的料液比为1:(8—12)，优选为1:10(料液比单位为g/mL)，压力范围0.1—0.6MPa，萃取1—3次，每次10—20min，然后过滤，得滤渣B，将滤渣B置于50—80℃真空干燥箱中快速隔氧干燥，得保鲜添加物；
(4)将保鲜添加物与步骤(1)中得到的滤液按质量体积比(1—3)：50配置成石榴籽保存液；所述质量体积比的单位为g/mL；
(5)将剥好的石榴籽放入容器内，剩余空间用混悬均匀的石榴籽保存液填满，然后于负压室内在0.07—0.09MPa的条件下，真空脱气处理，密封；然后置于超高压设备中，在300—550MPa的压强下超高压杀菌3—10min；再于0—4℃冷藏，保鲜期可达6个月。
与现有技术相比，本发明的有益效果为：
1、针对石榴主要食用部分石榴籽，通过实验摸索，克服技术偏见，将本来普遍认为不适用于石榴保鲜的超高压技术(图1)应用于石榴籽的保鲜，而且效果明显。
2、传统石榴保存方法石榴或多或少发生呼吸作用，导致石榴籽萎缩和失水现象，而本发明采用500MPa超高压处理和4℃保存条件下，可以延长石榴籽的保存时间达6个月，且无失水现象出现。
3、与常规超高压以水为媒介进行处理相比，传统水为媒介的超高压处理后石榴颜色变淡，甜味降低，且溶液为粉红色，证明石榴汁液与水发生交换；然而本发明采用石榴本身的汁液做为传到压力媒介，可不改变石榴的性状(味道、口感等)。
4、本发明采用纯物理方法加工，无任何添加。一方面可以作为石榴籽保鲜，长期保存石榴籽以被鲜食之用；另一方面，储藏石榴籽的溶液可以作为100％鲜榨石榴汁饮料饮用。
附图说明
图1为超高压处理石榴效果图；表明：超高压后石榴皮被压裂，内部组织石榴籽被压破，有汁液渗出，得出超高压不适合石榴鲜果保鲜的结论；
图2为本发明方法处理石榴效果图；表明：在4℃存放条件下，6个月内未出现任何变化。
具体实施方式
所述石榴籽的保鲜方法包括如下步骤：
(1)将石榴果实剥去果皮和隔膜，取石榴果肉；将石榴果肉在氮气保护(将石榴果肉放入榨汁机中，冲入氮气，排出空气)且在0—30℃条件下榨取，过滤后得到滤渣A和滤液；将滤渣A用蒸馏水冲洗干净，将滤液放入4℃冰箱备存，所述滤液即为石榴汁；
(2)将滤渣A、果皮和隔膜分别用远红外灭酶干燥处理，将干燥后的滤渣A、果皮和隔膜按质量比1：2：0.05混合，再用粉碎机粉碎混合物，得保鲜原材料；
(3)将保鲜原材料用体积百分比浓度为80％的乙醇负压空化固液萃取，萃取时的料液比为1:10(料液比单位为g/mL)，压力范围0.1MPa，萃取3次，每次10min，然后过滤，得滤渣B，将滤渣B置于50—80℃真空干燥箱中快速隔氧干燥，得保鲜添加物；过滤后的滤液含有黄酮、多酚类化合物可用于抗氧化产品开发；
(4)将保鲜添加物与步骤(1)中得到的滤液按质量体积比1：50配置成石榴籽保存液；所述质量体积比的单位为g/mL；
(5)将剥好的石榴籽放入容器内，剩余空间用混悬均匀的石榴籽保存液填满，然后于负压室内在0.09MPa的条件下，真空脱气处理，密封；然后置于超高压设备中，在550MPa的压强下超高压杀菌5min；再于0—4℃冷藏，保鲜期可达6个月，结果见图2。
表1至表4分别为现有技术与本发明方法处理石榴后对产品品质影响的实验结果。结果表明：。本发明处理对石榴籽中所含有的物质成分并基本无影响(表1)，其中总酚的含量略有上升。同时，通过对其抗氧化活性方面的考察发现，本发明处理后DPPH自由基清除率基本无变化，而其还原力方面略有提升，说明经过本发明处理，增加了其抗氧化活性(表2)。从而表明本发明方法将提高抗氧化能力，从而抵抗氧化损伤。进一步通过对其菌落总数进行考察，从实验结果中可明显看出，超高压处理后菌落总数明显减少(表3)，本发明将有效除去微生物，减少微生物导致腐败变质。在石榴籽的食用性方面观察(表4)，我们也可以看到冻干处理的石榴籽失去了原有的口感，冷冻处理的石榴籽随保留了石榴籽的口感，但是解冻后不可久放，必须速食。而本发明处理的石榴籽可有效解决以上问题。
表1不同处理方法对石榴籽中品质的影响
表2不同处理方法石榴籽抗氧化化活性影响
| 处理方法 | DPPH自由基清除率(％) | 还原力(％) |
| 原样 | 93.67±1.93 | 40.24±1.38 |
| 冻干 | 93.99±1.62 | 39.24±2.01 |
| 冷冻 | 94.37±2.06 | 41.24±1.79 |
| 本发明方法 | 93.50±1.22 | 44.61±1.35 |
表3不同处理方法对石榴籽中微生物菌落的影响
表4不同处理方法对石榴籽形态的影响
Claims (3)
1.一种石榴籽的保鲜方法，其特征在于，所述方法包括如下步骤：
(1)将石榴果实剥去果皮和隔膜，取石榴果肉；将石榴果肉在氮气保护且在0—30℃条件下榨取，过滤后得到滤渣A和滤液；将滤渣A用蒸馏水冲洗干净，将滤液放入4℃冰箱备存，所述滤液即为石榴汁；
(2)将滤渣A、果皮和隔膜分别用远红外灭酶干燥处理，将干燥后的滤渣A、果皮和隔膜按质量比1：(1.5—2.5)：(0.03—0.07)混合，再粉碎混合物，得保鲜原材料；
(3)将保鲜原材料用体积百分比浓度为40—80％的乙醇负压空化固液萃取，压力范围0.1—0.6MPa，萃取1—3次，每次10—20min，然后过滤，得滤渣C，将滤渣C置于50—80℃真空干燥箱中快速隔氧干燥，得保鲜添加物；
(4)将保鲜添加物与步骤(1)中得到的滤液按质量体积比(1—3)：50配置成石榴籽保存液；所述质量体积比的单位为g/mL；
(5)将剥好的石榴籽放入容器内，剩余空间用混悬均匀的石榴籽保存液填满，然后于负压室内在0.07—0.09MPa的条件下，真空脱气处理，密封；然后置于超高压设备中，在300—550MPa的压强下超高压杀菌3—10min；再于0—4℃冷藏。
2.如权利要求1所述的方法，其特征在于，所述步骤(2)中是将干燥后的滤渣A、果皮和隔膜按质量比1：2：0.05混合。
3.如权利要求1所述的方法，其特征在于，步骤(3)中所述萃取时的料液比为1:(8—12)，所述料液比的单位为g/mL。
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