CN109430627A - 一种高花色苷红树莓浓缩果汁的加工方法 - Google Patents
一种高花色苷红树莓浓缩果汁的加工方法 Download PDFInfo
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- CN109430627A CN109430627A CN201811213913.6A CN201811213913A CN109430627A CN 109430627 A CN109430627 A CN 109430627A CN 201811213913 A CN201811213913 A CN 201811213913A CN 109430627 A CN109430627 A CN 109430627A
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- raspberry
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- pulp
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- A—HUMAN NECESSITIES
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- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种高花色苷红树莓浓缩果汁的加工方法，本发明以红树莓浓缩果汁为例，对传统的热力杀菌工艺环节进行了脉冲强光处理替换改进，脉冲强光作为一种新型的食品非热加工方式，经10～60s照射，不仅有利于灭菌、灭酶及部分降解VC，而且花色苷类功能成分保留率高，产品感官品质好，无外加食品添加剂，且节能。
Description
(一)技术领域
本发明涉及采用脉冲强光照射处理生产高花色苷红树莓浓缩果汁的方法。
(二)背景技术
树莓(Raspberry)又称覆盆子、托盘、马林果，蔷薇科(Rasaceae)悬钩子属(RubusL.)，是多年生小灌木类落叶果树。红树莓(Red Raspberry)果实不仅色泽鲜艳、风味独特、柔软多汁，而且营养丰富。红树莓果实中含有丰富的营养物质，据分析，每100g红树莓鲜果含脂肪0.5g，蛋白质0.2g，碳水化合物136g，钙22mg，镁22mg，磷22mg，钾168mg，钠1mg，维生素A是苹果的13倍，维生素C(VC)是苹果、葡萄的58倍。红树莓中还含有丰富的维生素E、超氧化物歧化酶及花青素等抗衰老物质，同时富含大量抗癌物质鞣花酸。红树莓的含糖量也较普通水果高，接近总含量的10％，其主要以果糖、葡萄糖为主。以柠檬酸和苹果酸为主的有机酸含量超过总含量的2％。
我国的红树莓种植省份主要有江西、浙江、安徽、江苏、辽宁和黑龙江，近年来全国树莓种植面积达20多万亩，总产量达4万多吨。但红树莓类浆果收获期短、上市集中、保藏和运输较困难、易腐烂变质，仅靠保鲜的方法还不能完全解决红树莓的贮藏问题，需要进行果汁、果酒、果酱等产品加工。
红树莓果实的红色与富含的花色苷类化合物有关，树莓鲜果中花色苷含量在40～123mg/100g。花色苷是一种天然色素，不仅安全、无毒，且具有抗氧化、抗突变、抗肿瘤、抗糖尿病、降低血清及肝脏中脂肪含量和保护视力等多种功能。但花色苷的稳定性较差，易受外部因素如温度、光照、pH、金属离子、氧等影响而发生分解或色素沉淀。因此树莓果实加工产品如树莓果汁等在加工和贮藏过程中的颜色劣化，成为影响该类产品质量和风味品质的主要因素。
长期以来，由于果汁中含有各种酶以及微生物，包括红树莓等果汁加工过程中，不可避免地使用热力技术以达到杀菌、灭酶的作用，如采用巴氏灭菌(70～90℃，10～30min)或高温瞬时灭菌(105～121℃，5～30s)。如徐怀德等.树莓饮料加工技术研究[J].西北林学院学报,2004,19(2):122-123；杨文侠等.树莓饮料及稳定性的研究[J].食品工业科技,2004(12):86-88；白立敏等.树莓清汁饮料的研制及色泽稳定性研究[J].食品与发酵工业,2007,33(12):145-149；马殿君等.红树莓的医疗保健作用及红树莓饮料的开发[J].饮料工业,2008,11(2):19-22；李淑芳等.树莓澄清果汁的加工工艺[J].饮料工业,2008,11(5):19-21；李萌萌等.SC-II澄清剂对红树莓原汁澄清及红树莓饮料的研究[J].食品与发酵工业,2015,41(3):75-81。
然而，高温会破坏果汁中原有的香气、风味和营养成分，降低产品附加值，尤其是对其中的花色苷类活性物质受热易降解，不仅含量大大降低，而且影响产品色泽。另外研究表明，在溶液体系中，抗坏血酸(VC)促进花色苷降解，可能原因是：在有氧条件下，抗坏血酸的氧化过程产生H2O2，H2O2对花色苷的C-2位发生亲核攻击，使花色苷开环生成查尔酮而引起结构破坏；而在无氧条件下由于抗坏血酸和花色苷的C-4位直接发生了缩合反应，缩合物很不稳定，迅速形成无色化合物，导致两者同时损失。而天然树莓等浆果类果汁中富含VC，经浓缩之后，高浓度VC在高温条件下加速花色苷降解。
目前研究较多的花色苷稳定化途径有：辅色作用(如添加酚酸、有机酸、黄酮、谷胱甘肽等物质)、结构修饰(如酰化、醚化)和封装技术(如采用环糊精微胶囊化等)等。在相关专利方面，如托马斯.爱丁伯格“稳定化的花色素试组合物”(CN 101778576 A)，欧阳杰“增加花色苷类色素稳定性的醚化分子修饰方法”(CN 101161610A)，刘刚等“提高天然产物花色苷在酸热条件下稳定性的方法、其产品及应用”(CN 106589402 A)，陈卫等“一种抑制果汁中花色苷热降解的制剂及其预测方法”(CN 107136483 A)，白卫滨等“一种稳定包埋花色苷的改性环糊精梭甲基壳聚糖纳米颗粒的制备方法”(CN 107281162 A)。以上花色苷类稳定方法，要么添加了其他物质，要么进行了结构改性，改变了花色苷物质的原有体系及风味。
近十余年来，非热加工技术在食品领域得到快速发展。如脉冲强光(PulsedLight，PL)杀菌技术。脉冲光源是目前除了激光以外亮度最高的人造光源，脉冲光源放出只持续数百微秒的脉冲光，其光谱与太阳光光谱比较相似，但比太阳光强几千倍至数万倍。脉冲强光波长范围一般为100nm的紫外线到1mm的近红外线的宽谱白光区域。PL对大多数细菌、真菌、病毒和原生动物具有极为显著的杀灭效率。可用于食品表面、食品加工机器和食品包装材料的冷杀菌，已被美国FDA允许用于食品加工。脉冲强光具有一定的穿透性，当对被处理对象进行闪照时，可见光、红外线和紫外线光谱协同作用于微生物，破坏微生物核酸结构的同时对微生物细胞内的蛋白质、细胞膜和其他细胞内结构也有一定程度的破坏，从而杀死微生物。其过程可能是短时强烈的热作用、高能机械冲击作用及紫外线对微生物的致死作用，共同引起微生物的迅速致死。脉冲强光对微生物的杀灭机理有4种类型：光分解；破坏其菌落形成能力；破坏微生物内酶的活性；破坏微生物的核酸结构。
目前该技术在水果、蔬菜、种子、蜂蜜、婴幼儿奶粉等固体或半固体的杀菌处理已有少数研究。研究结果表明它能杀死大肠杆菌、金黄色葡萄球菌、枯草芽孢杆菌、沙门氏菌、李斯特菌、霉菌、酵母等大多数有害微生物，比传统的紫外灯有更高的效率。脉冲强光杀菌具有能耗低、无残留、无公害、高效、安全等特点。由于蛋白质在280nm具有强的吸收峰，脉冲强光宽波段光谱能够很好地抑制果蔬中包括多酚氧化酶在内的酶活性，同时脉冲强光对VC也有一定的降解作用(VC也会热降解)，能降低VC引起的花色苷降解。
(三)发明内容
针对现有红树莓浓缩果汁热力杀菌时，花色苷类物质容易受热降解，产品品质较差等问题，本发明采用脉冲强光照射处理改进杀菌环节，在满足杀菌要求的同时，所得产品具有花色苷含量高，产品品质好等特点，本发明技术可以拓展延伸到其他含花色苷的浆果类饮料。
本发明的技术方案如下：
一种高花色苷红树莓浓缩果汁的加工方法，所述方法为：
(1)新鲜红树莓(学名Rubus ideaus L.)经挑选、除杂、清洗预处理；
具体的，所述预处理的方法为：
取新鲜红树莓果实，剔除霉烂、病虫害、未成熟果和杂果，采用八、九成熟的果实，并摘除果梗，然后用纯净水浸泡清洗1～2min，除去红树莓表面上的泥砂、杂物、残留农药及微生物；红树莓质地柔软，推荐小批淘洗，以防机械损伤；
(2)将经过步骤(1)预处理的红树莓与纯净水按料液比1：0.5～2混合，破碎打浆，得到红树莓果浆；
(3)在步骤(2)所得红树莓果浆中添加果胶酶，于40～50℃下处理1～2h，然后用食品级柠檬酸调节pH值3～4，得到酶解果浆；
所述果胶酶的酶活为10万U/g，果胶酶质量用量为所述红树莓果浆重量的0.01％～0.05％；
对红树莓果浆进行酶解处理的原因是：红树莓一般含果胶较多，如不用果胶酶处理，果实破碎后所得的果浆粘稠，自流汁少，榨汁困难，通过浆汁酶化法可获得更多的透明度高、鲜艳深红的果汁；
(4)将步骤(3)所得酶解果浆榨汁后进行离心(4000r/min，5～10min)或过滤，去除沉淀物质，得到初级果汁；
(5)将步骤(4)所得初级果汁减压浓缩(≤45℃)至原体积的1/3至1/5，再经均质、脱气处理，得到浓缩果汁；
所述均质的压力为20～40MPa；
所述脱气的目的是除去加工过程中混入的大量空气，以免空气中的氧加速果汁中还原物质的氧化，产生褐变；本发明采用超声脱气法，均质后的果汁经100W超声处理1～5min即可；
(6)对步骤(5)所得浓缩果汁进行脉冲强光(IPL)照射处理，之后无菌灌装，即得成品；
所述脉冲强光照射处理的工作参数为：每个脉冲1.27J/cm2，每秒三个脉冲，照射处理时间10～60s，料液厚度1cm，料液距离脉冲灯管固定在6cm；
所述脉冲强光照射处理在无菌操作台上进行；
推荐所得红树莓浓缩果汁低温(0～5℃)避光冷藏。
本发明的有益效果在于：本发明以红树莓浓缩果汁为例，对传统的热力杀菌工艺环节进行了脉冲强光处理替换改进。脉冲强光作为一种新型的食品非热加工方式，经10～60s照射，不仅有利于灭菌、灭酶及部分降解VC，而且花色苷类功能成分保留率高，产品感官品质好，无外加食品添加剂，且节能。
(四)附图说明
图1：本发明加工方法工艺流程图；
图2：本发明加工方法制备的红树莓浓缩果汁的HPLC谱图。
(五)具体实施方式
下面通过具体实施例对本发明作进一步的说明，但本发明的保护范围并不仅限于此。
实施例1：
(1)原料分选：要求红树莓果实新鲜，剔除霉烂、病虫害、未成熟果和杂果，采用八、九成熟的果实，并摘除果梗，选取红树莓果实2.0kg。
(2)清洗：用纯净水浸泡清洗1.5min，除去红树莓表面上的泥砂、杂物、残留农药及微生物。红树莓质地柔软，小批淘洗，以防机械损伤。
(3)破碎(打浆)：洗净后的果实，加入1kg纯净水，采用剪切乳化搅拌机(JRJ300-SH，上海沪析)3min破碎打浆。
(4)酶解处理：红树莓一般含果胶较多，如不用果胶酶处理，果实破碎后所得的果浆粘稠，自流汁少，榨汁困难。通过浆汁酶化法可获得更多的透明度高、鲜艳深红的果汁。添加果胶酶(宁夏和氏璧生物技术有限公司，10万U/g)与红树莓果浆混合均匀，果胶酶用量为果浆重量的0.01％，温度40℃，时间1h，用食品级柠檬酸调节pH值3.2。
(5)榨汁：采用实验型螺旋榨汁机(DC-LZ-100，上海达程实验设备有限公司)榨汁。
(6)离心：将上述果汁用离心机(L550台式低速大容量离心机，湖南湘仪)4000r/min离心5min，除去沉淀物质。
(7)浓缩：经旋转蒸发(R205B，上海申顺生物科技)真空减压浓缩(45℃)，将离心所得上层液体浓缩至原体积1/3。
(8)均质：采用均质机(GJJ-0.1/40，浙江英拓)均质，压力为30MPa。
(9)脱气：红树莓果肉果汁在上述加工过程中，会混入大量空气，空气中的氧会加速果汁中还原物质的氧化，产生褐变。采用超声脱气法，把均质后的果汁经玻璃瓶装后，放入超声清洗机(KQ-100DE，昆山舒美)以100W功率超声处理3min。
(10)脉冲强光(IPL)照射处理：脱气后的浓缩果汁装在25cm直径的大号培养皿，料液厚度1cm，采用美国Xenon公司生产的Steripulse-XL RS-3000实验型脉冲强光仪，每个脉冲1.27J/cm2，每秒三个脉冲，该仪器放置在无菌操作台，样品料液距离脉冲灯管距离固定6cm，浓缩果汁照射处理时间30s。
(11)无菌灌装：经脉冲强光处理后的浓缩红树莓果汁，立即在无菌操作台，用经高温灭菌冷却后的2L棕色玻璃瓶及PP(聚丙烯)塑料盖，进行手工灌装后加盖拧紧。
(12)25℃贮藏2周后检测。
(13)感官评价
表1浓缩果汁感官评定等级如下：
经10人感官评定小组评分，取平均值，总分24～30优秀，12～21良好，0～12不合格。
(14)理化检测
①花色苷定性测定：HPLC-MS
日本岛津LC-DAD-MS 2020单四级杆，配ESI离子源，DAD检测器(岛津SPD-M20A).美国Restek C18反相层析柱(5um,150x 4.6mm,110A)，进样体积:10ul，流速:1.0ml/min(分馏进MS)，检测波长:520nm，柱温：35℃。流动相:5％甲酸(A),100％已腈(B)，梯度洗脱程序：0～15min，6％B～22％B；15～20min,22％～100％B；20～23min，100％～6％B；23～25min,6％B。经保留时间、DAD扫描波长、质谱碎片，及文献对照，鉴定结果如下：
表2红树莓浓缩果汁花色苷鉴定结果
②花色苷含量测定：采用HPLC-DAD检测。日本岛津LC-10A液相色谱系统，测定条件同LC-MS，采用矢车菊素-3-O-葡萄糖苷为对照品绘制标准曲线，其他物质以矢车菊素-3-O-葡萄糖苷的积分面积计算含量，总花色苷含量以各个花色苷含量合并计算。
③VC含量测定：参考SN/T 0744-1999《出口饮料中维生素C和咖啡因检验方法》，HPLC法测定，以VC标准品为对照。
④可溶性固形物：按SB/T 10203《果汁通用试验方法》中的折光法测定。
(15)微生物检测
①细菌总数检测：按GB 4789.2-2016《食品安全国家标准食品微生物学检验菌落总数测定》进行检测。
②大肠菌群检测：按GB 4789.3-2016《食品安全国家标准食品微生物学检验大肠菌群计数》进行检测。
③致病菌检测：按GB 4789.10-2016《食品安全国家标准食品微生物学检验金黄色葡萄球菌》，GB 4789.4-2016《食品安全国家标准食品微生物学检验沙门氏菌检验》，GB4789.5-2012《食品安全国家标准食品微生物学检验志贺氏菌检验》，分别检验金黄色葡萄球菌、沙门氏菌和志贺氏菌。
(16)统计分析
每组定量数据平行测定三次，并以平均值±标准偏差(Mean±SD)表示，SPSS 18.0进行单因素方差分析(one-way ANOVA)，P<0.05具显著性。
经检测，本实施例所得红树莓浓缩果汁可溶性固形物含量为32.1±1.7％，总花色苷含量为289±11.3μg/mL，VC含量0.35±0.02mg/mL，细菌总数75CFU/mL，大肠菌群4CFU/mL，致病菌未检出，感官评分26.7±1.2，属于优秀级别。
实施例2：
按照实施例1中的操作方法和检测方法进行如下步骤：
2kg新鲜红树莓→挑选、除杂→清洗→加入1.5kg的纯净水，破碎打浆4min→加入果浆重量0.03％的果胶酶，45℃酶解2h，pH＝3.0→榨汁→4000r/min离心8min→清液45℃真空浓缩至原体积1/4→30MPa均质→超声脱气4min→脉冲强光照射处理45s→无菌灌装→新型浓缩红树莓果汁→25℃贮藏2周后检测。
经检测，可溶性固形物含量为29.6±1.4％，总花色苷含量为261.2±12μg/mL，VC含量0.28±0.01mg/mL，细菌总数72CFU/mL，大肠菌群3CFU/mL，致病菌未检出，感官评分26.2±1.3，属于优秀级别。
实施例3：
按照实施例1中的操作方法和检测方法进行如下步骤：
2kg新鲜红树莓→挑选、除杂→清洗→加入2kg的纯净水，破碎打浆5min→加入果浆重量0.05％的果胶酶，50℃酶解1h，pH＝3.5→榨汁→4000r/min离心10min→清液45℃真空浓缩至原体积1/5→40MPa均质→超声脱气5min→脉冲强光照射处理60s→无菌灌装→新型浓缩红树莓果汁→25℃贮藏2周后检测。
经检测，可溶性固形物含量为26.5±1.4％，总花色苷含量为247±11μg/mL，VC含量0.28±0.01mg/mL，细菌总数63CFU/mL，大肠菌群3CFU/mL，致病菌未检出，感官评分28.6±1.3，属于优秀级别。
实施例4：
按照实施例1中的操作方法和检测方法进行如下步骤：
2kg新鲜红树莓→挑选、除杂→清洗→加入2kg的纯净水，破碎打浆3min→加入果浆重量0.02％的果胶酶，45℃酶解1h，pH＝3.0→榨汁→4000r/min离心5min→清液45℃真空浓缩至原体积1/4→20MPa均质→脉冲强光照射处理15s→无菌灌装→新型浓缩红树莓果汁→25℃贮藏2周后检测。
对应的传统热力杀菌工艺：2kg新鲜红树莓→挑选、除杂→清洗→加入2kg的纯净水，破碎打浆3min→加入果浆重量0.02％的果胶酶，45℃酶解1h，pH＝3.0→榨汁→4000r/min离心5min→清液45℃真空浓缩至原体积1/5→20MPa均质→超声脱气3min→灌装→热杀菌(巴氏杀菌，80℃，25min；或高温瞬时，121℃，15s)→快速冷却至室温→传统浓缩红树莓果汁→25℃贮藏2周后检测。
表3脉冲强光与热力杀菌红树莓浓缩果汁工艺比较
*同一行数据后不同小写字母表示不同处理间差异显著(P＜0.05)；
由以上结果可知，本发明和两种传统热力杀菌产品均符合SB/T 10198-93《浓缩果汁通用技术条件》微生物指标要求：细菌总数≤100CFU/mL，大肠菌群≤6CFU/mL，致病菌未检出；固形物含量两者没有显著区别；本发明的VC含量介于两种热力杀菌产品；但是本发明的总花色苷含量和感官评分远高于两种热力杀菌产品，分别是巴氏杀菌产品的1.53倍和高温瞬时杀菌产品的1.38倍；经相同倍数纯净水稀释，从视觉上看，本发明的红色要显著深于两种热力杀菌产品，与花色苷的测定数据相一致。
Claims (4)
1.一种高花色苷红树莓浓缩果汁的加工方法，其特征在于，所述方法为：
(1)新鲜红树莓经挑选、除杂、清洗预处理；
(2)将经过步骤(1)预处理的红树莓与纯净水按料液比1：0.5～2混合，破碎打浆，得到红树莓果浆；
(3)在步骤(2)所得红树莓果浆中添加果胶酶，于40～50℃下处理1～2h，然后用食品级柠檬酸调节pH值3～4，得到酶解果浆；
(4)将步骤(3)所得酶解果浆榨汁后进行离心或过滤，去除沉淀物质，得到初级果汁；
(5)将步骤(4)所得初级果汁减压浓缩至原体积的1/3至1/5，再经均质、脱气处理，得到浓缩果汁；
(6)对步骤(5)所得浓缩果汁进行脉冲强光照射处理，之后无菌灌装，即得成品；
所述脉冲强光照射处理的工作参数为：每个脉冲1.27J/cm2，每秒三个脉冲，照射处理时间10～60s，料液厚度1cm，料液距离脉冲灯管固定在6cm。
2.如权利要求1所述的方法，其特征在于，步骤(2)中，所述果胶酶的酶活为10万U/g，果胶酶质量用量为所述红树莓果浆重量的0.01％～0.05％。
3.如权利要求1所述的方法，其特征在于，步骤(5)中，所述均质的压力为20～40MPa。
4.如权利要求1所述的方法，其特征在于，步骤(5)中，所述脱气采用超声脱气法，均质后的果汁经100W超声处理1～5min。
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