CN109527304A - 一种枸杞浓缩原汁的制备方法 - Google Patents
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Abstract
本发明公开了一种枸杞浓缩原汁及其制备方法,包括原料清洗、榨汁、浓缩、酶解、均质、灌装、杀菌等步骤。本发明的有益之处在于:①配方科学,是少有的无香精、无色素、无防腐剂饮料,有利于人体健康;②工艺简单,易于操作,采用饮料生产传统工艺,降低了生产成本;③工序设计合理,通过对工序的优化,果渣得到再利用,基本不产生下脚料,浪费少,原料利用率高,营养和风味得到强化。枸杞药食同源,富叶黄素和枸杞多糖,有明目、清除自由基、抗衰老、提高免疫力的功效;色泽天然,口感清爽,老少皆宜。
Description
技术领域
本发明涉及一种农产品的加工方法,尤其涉及一种枸杞浓缩原汁的制备方法。
背景技术
枸杞药食同源的价值受到越来越多消费者的认可,枸杞及其制品也被更广泛的作为食品原料。目前,市场上流通的枸杞汁多为调配的可直接饮用的枸杞饮料,作为一种可直接添加用来生产其他食品的半成品枸杞浓缩原汁较为少见。本发明生产的枸杞浓缩原汁既可以作为直接饮用的枸杞饮料,也可以作为糕点、糖果、酒类等其他食品的原料。
现有的制作枸杞汁或枸杞饮料的工艺主要存在以下问题:
(一)一些枸杞汁利用干枸杞为原料,需经过复水浸提,增加了工序和能耗,且营养价值“打了折扣”。
(二)一些枸杞汁利用鲜枸杞为原料,工艺上无法除去鲜枸杞自带的很重的“生青”味,影响了饮料的感官。
(三)枸杞属于药食同源,与其他水果比较,价格略高,一些枸杞饮料生产不能做到有效利用果渣,造成了原料浪费,增加了成本。
(四)多数饮料在生产过程中,均采用加入产生较高热能的白砂糖、蔗糖或甜蜜素等添加剂增加饮料的甜度,加入一定量的香精增强口感,加入一定含量色素增加外观美感,添加防腐剂以延长保质期,这些添加都不利于人体健康。
发明内容
为解决现有技术的不足,本发明的目的在于提供一种以鲜枸杞为原料、以柠檬酸为酸味添加剂和辅助抑菌剂的枸杞浓缩原汁及其制备方法,该制备方法简单易控,制备得到的植物饮料不仅保留了原料中的主要营养成分和原有风味,而且色泽天然,澄清透明,同时未添加甜味剂、香精、色素、防腐剂,口感清爽、纯天然,有利于人体健康。
为了实现上述目标,本发明采用如下的技术方案:
一种枸杞浓缩原汁的制备方法,其特征在于,包括以下步骤:
(1)选料:以鲜枸杞为原料,挑除生青果和霉烂果,然后对果实进行清洗。
(2)榨汁:将清洗后的鲜枸杞投入榨汁机中,榨出枸杞汁,收集备用;果渣收集备用。
(3)果渣处理:利用水分法除去上述步骤(2)收集的果渣中的枸杞籽,沥干后放入70-90℃、-0.1—-0.05MPa烘箱中烘干3-6h,直至果渣含水量≤10%。
(4)混合熬制:将上述步骤(3)中烘干的果渣和一部分步骤(2)中收集到的枸杞汁混合,混匀后,将料液打入浸提锅中进行熬制,制成浓缩果浆。
(5)酶解:将剩余的步骤(2)中收集到的枸杞汁与步骤(4)中的浓缩果浆混合,导入40-60℃保温罐中,以50-70mg/L比例加入活化好的果胶复合酶,保温酶解4-6小时。
(6)酸处理:酶解完成后,调整pH值,继续保温2-4小时。
(7)粉碎:利用湿法两道粉碎对酸处理后的果汁进行粉碎处理,使果汁更加均一稳定。
(8)过滤:用筛网对上述步骤(7)粉碎后的果汁进行加压过滤。
(9)均质:向过滤后的果汁中按比例加入0.7-0.9g/L的黄原胶和0.1-0.3g/L的CMC,混匀后进行均质。
(10)灌装杀菌:均质后的果汁装入100-500ml规格不等的玻璃瓶中,旋盖密封,由传送带传送通过杀菌机,吹干瓶身,贴标,装箱。
步骤(3)中水分法去除枸杞籽的具体操作是:将步骤(2)中收集的果渣和纯净水按照1:6-1:8的比例混合后,不断搅拌,使一部分枸杞籽浮于液面而除去;再以≤8000r/min转速低速离心使另一部分枸杞籽沉淀于下部的果渣上表面而除去。
步骤(4)中混合熬制的具体步骤是:将步骤(3)中烘干的果渣和一部分步骤(2)中收集到的枸杞汁按照1:5-1:10比例混合后,将料液打入70-80℃、-0.12—-0.08MPa浸提锅中熬制,浓缩为原料液体积的1/4-1/2。
步骤(6)中酸处理的具体步骤是:向保温罐中加入食品级柠檬酸,pH调整为2-3。
步骤(7)中两道湿法粉碎具体步骤是:一道粉碎由高速纳米粉碎机完成,流量为300-400L/h,转子线速度为14-23m/s,定-转子间距为0.2-0.4mm;二道粉碎由胶体磨完成,流量为200-300L/h。
步骤(8)中筛网的孔径为30-50目,加压过滤的压力为0.06-0.08MPa。
本发明的有益之处在于:
(1)配方合理,是少有的无香精、无色素、无防腐剂饮料,除鲜枸杞外,仅添加了柠檬酸和少量黄原胶及CMC,更有利于人体健康;
(2)工艺简单,采用饮料生产传统的原料清洗、榨汁、浓缩、酶解、均质、灌装、杀菌等工序,易于操作,降低了生产成本;
(3)工序设计合理,工艺的很多方面得到了优化。
其一,果渣的再利用、烘干及其与枸杞汁的混合熬制步骤具有以下优势:一是原料得到最大程度的利用,营养和风味得到强化;二是烘干过程除去了“生青味”,突出了枸杞特征香气;三是浓缩过程既可以提高含糖量,避免额外添加甜味剂,又是对果渣营养成分的提取过程。
其二,酸处理过程的优势:一是可以分解分解果渣中的纤维素,转化为更多有益的可溶性膳食纤维;二是食品级柠檬酸可作为酸味剂,使饮料酸甜适口,避免了重复添加。三是适当提高饮料酸度有益于抑制微生物腐败。
其三,步骤顺序的优化降低了能耗,如混合熬制后随即进行酶解,利用熬制的余热为酶解提供温度所需;参数的优化最大程度保留了原料的主要营养成分,如果渣的烘干和混合熬制利用真空低温进行,有效减少了高温对色素、蛋白、多糖等热敏性营养物质的破坏等等。
具体实施方式
以下结合具体实施例对本发明作具体的介绍。
实施例1:
(1)选料:以鲜枸杞为原料,在进料口处将鲜枸杞均匀平铺到传送带上,传送带两侧安装纯净水喷头,喷头喷出60℃热水对鲜枸杞进行清洗,传送带进料口到榨汁机进料口长度为8m,传送速度为0.4m/s,挑选工在传送带两侧挑出生青果和霉烂果等杂质。
(2)榨汁:将清洗后的鲜枸杞投入榨汁机中,榨出枸杞汁,收集备用;果渣收集备用。
(3)果渣处理:将压榨后收集的果渣和纯净水按照1:7的比例混合,不断搅拌,使一部分枸杞籽浮于液面而除去,再以5000r/min转速低速离心使另一部分枸杞籽沉淀于下部的果渣上表面而除去,枸杞籽可用作饲料;去籽后的果渣沥干,放入80℃、-0.05MPa烘箱中烘干5h,直至果渣含水量8%,从烘箱转出。
(4)混合熬制:将烘干的果渣和一部分压榨收集到的枸杞汁按照1:7比例混合后,将料液打入80℃、-0.08MPa浸提锅中熬制,浓缩为原料液体积的1/3,制成浓缩果浆。
(5)酶解:将剩余的压榨枸杞汁与浓缩果浆趁热混合,导入50℃保温罐中,以60mg/L比例加入活化好的果胶复合酶,保温酶解5小时,使果胶分解,澄清果汁,提高出汁率。
(6)酸处理:酶解完成后,向保温罐中加入食品级柠檬酸,pH调整为2.8,继续保温4小时,此步骤目的在于使纤维素转化为可溶性膳食纤维,提高营养价值。
(7)粉碎:利用湿法两道粉碎对酸处理后的果汁进行粉碎处理,一道粉碎由高速纳米粉碎机完成,流量为300L/h,转子线速度为23m/s,定-转子间距为0.3mm;二道粉碎由胶体磨完成,流量为200L/h,粉碎过程使果汁更加均一稳定。
(8)过滤:用50目筛网对粉碎后的果汁加压至0.06MPa,进行加压过滤。
(9)均质:向过滤后的果汁中按比例加入0.9g/L的黄原胶和0.1g/L的CMC,混匀后导入均质机进行均质。
(10)灌装杀菌:均质后的果汁装入500ml规格不等的玻璃瓶中,旋盖密封,由传送带传送通过杀菌机,通过杀菌机进行三段杀菌:一段杀菌温度60℃,时间7min;二段杀菌温度72℃,时间25min;三段杀菌温度55℃,时间4min。过完杀菌机后,由鼓风机吹干瓶身,贴标,装箱,制成可直接饮用的浓缩枸杞饮料。
实施例2:
(1)选料:以鲜枸杞为原料,在进料口处将鲜枸杞均匀平铺到传送带上,传送带两侧安装纯净水喷头,喷头喷出70℃热水对鲜枸杞进行清洗,传送带进料口到榨汁机进料口长度为10m,传送速度为0.2m/s,挑选工在传送带两侧挑出生青果和霉烂果等杂质。
(2)榨汁:将清洗后的鲜枸杞投入榨汁机中,榨出枸杞汁,收集备用;果渣收集备用。
(3)果渣处理:将压榨后收集的果渣和纯净水按照1:6的比例混合,不断搅拌,使一部分枸杞籽浮于液面而除去,再以7000r/min转速低速离心使另一部分枸杞籽沉淀于下部的果渣上表面而除去,枸杞籽可用于提取枸杞籽油;去籽后的果渣沥干,放入70℃、-0.1MPa烘箱中烘干4h,直至果渣含水量7.5%,从烘箱转出。
(4)混合熬制:将烘干的果渣和一部分压榨收集到的枸杞汁按照1:8比例混合后,将料液打入70℃、-0.12MPa浸提锅中熬制,浓缩为原料液体积的1/4,制成浓缩果浆。
(5)酶解:将剩余的压榨枸杞汁与浓缩果浆趁热混合,导入55℃保温罐中,以50mg/L比例加入活化好的果胶复合酶,保温酶解5小时,使果胶分解,澄清果汁,提高出汁率。
(6)酸处理:酶解完成后,向保温罐中加入食品级柠檬酸,pH调整为2.5,继续保温3小时,此步骤目的在于使纤维素转化为可溶性膳食纤维,提高营养价值。
(7)粉碎:利用湿法两道粉碎对酸处理后的果汁进行粉碎处理,一道粉碎由高速纳米粉碎机完成,流量为400L/h,转子线速度为14m/s,定-转子间距为0.4mm;二道粉碎由胶体磨完成,流量为300L/h,粉碎过程使果汁更加均一稳定。
(8)过滤:用40目筛网对粉碎后的果汁加压至0.06MPa,进行加压过滤。
(9)均质:向过滤后的果汁中按比例加入0.7g/L的黄原胶和0.3g/L的CMC,混匀后导入均质机进行均质。
(10)灌装杀菌:均质后的果汁装入2L的玻璃瓶中,旋盖密封,由传送带传送通过杀菌机,通过杀菌机进行三段杀菌:一段杀菌温度65℃,时间8min;二段杀菌温度75℃,时间25min;三段杀菌温度55℃,时间6min。过完杀菌机后,由鼓风机吹干瓶身,贴标,装箱,制成可用于制作其他食品的半成品浓缩枸杞饮料。
Claims (6)
1.一种枸杞浓缩原汁的制备方法,其特征在于包括以下步骤:
(1)选料:以鲜枸杞为原料,挑除生青果和霉烂果,然后对果实进行清洗;
(2)榨汁:将清洗后的鲜枸杞投入榨汁机中,榨出枸杞汁,收集备用;果渣收集备用;
(3)果渣处理:利用水分法除去上述步骤(2)收集的果渣中的枸杞籽,沥干后放入70-90℃、-0.1—-0.05MPa烘箱中烘干3-6h,直至果渣含水量≤10%;
(4)混合熬制:将上述步骤(3)中烘干的果渣和一部分步骤(2)中收集到的枸杞汁混合,混匀后,将料液打入浸提锅中进行熬制,制成浓缩果浆;
(5)酶解:将剩余的步骤(2)中收集到的枸杞汁与步骤(4)中的浓缩果浆混合,导入40-60℃保温罐中,以50-70mg/L比例加入活化好的果胶复合酶,保温酶解4-6小时;
(6)酸处理:酶解完成后,调整pH值,继续保温2-4小时;
(7)粉碎:利用湿法两道粉碎对酸处理后的果汁进行粉碎处理,使果汁更加均一稳定;
(8)过滤:用筛网对上述步骤(7)粉碎后的果汁进行加压过滤;
(9)均质:向过滤后的果汁中按比例加入0.7-0.9g/L的黄原胶和0.1-0.3g/L的CMC,混匀后进行均质;
(10)灌装杀菌:均质后的果汁装入100-500ml规格不等的玻璃瓶中,旋盖密封,由传送带传送通过杀菌机,吹干瓶身,贴标,装箱。
2.如权利要求1所述的一种枸杞浓缩原汁的制备方法,其特征在于步骤(3)中水分法去除枸杞籽的具体操作是:将步骤(2)中收集的果渣和纯净水按照1:6-1:8的比例混合后,不断搅拌,使一部分枸杞籽浮于液面而除去;再以≤8000r/min转速低速离心使另一部分枸杞籽沉淀于下部的果渣上表面而除去。
3.如权利要求1所述的一种枸杞浓缩原汁的制备方法,其特征在于步骤(4)中混合熬制的具体步骤是:将步骤(3)中烘干的果渣和一部分步骤(2)中收集到的枸杞汁按照1:5-1:10比例混合后,将料液打入70-80℃、-0.12—-0.08MPa浸提锅中熬制,浓缩为原料液体积的1/4-1/2。
4.如权利要求1所述的一种枸杞浓缩原汁的制备方法,其特征在于步骤(6)中酸处理的具体步骤是:向保温罐中加入食品级柠檬酸,pH调整为2-3。
5.如权利要求1所述的一种枸杞浓缩原汁的制备方法,其特征在于步骤(7)中两道湿法粉碎具体步骤是:一道粉碎由高速纳米粉碎机完成,流量为300-400L/h,转子线速度为14-23m/s,定-转子间距为0.2-0.4mm;二道粉碎由胶体磨完成,流量为200-300L/h。
6.如权利要求1所述的一种枸杞浓缩原汁的制备方法,其特征在于步骤(8)中筛网的孔径为30-50目,加压过滤的压力为0.06-0.08MPa。
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