CN109549039A - 一种山楂清汁及其制作工艺 - Google Patents
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Abstract
本发明涉及一种山楂清汁的制作工艺,其包括如下工艺步骤:(1)挑选成熟、未腐烂的山楂并将其清洗干净后,在80‑90℃条件下预蒸15‑20分钟,去核,打浆,离心分离得山楂原浆和下脚料;(2)在20‑40℃条件下,向下脚料中加入果胶酶、枯草杆菌脂肪酶、溶壁酶、纤维素酶和脂肪酶,振动,灭酶,过滤得过滤液;(3)向过滤液中加入黄山石耳多糖混合均匀,杀菌得一种山楂清汁。本发明还提供一种山楂清汁。本发明充分利用生产山楂原浆的下脚料生产而成,不仅避免了资源的浪费,而且制作的一种山楂清汁的口感好。
Description
技术领域
本发明涉及果汁饮料技术领域,更具体的说,它涉及一种山楂清汁及其制作工艺。
背景技术
山楂,也称红果是人们非常熟悉的水果,可食用又可作为医药和食品工业原料,是“药食同用”的上等补品。现代医学研究表明,山楂具有可增加人体冠脉血液流量并减少心脏对氧的需求量、降压降低密度脂蛋白、强心、抗心律失常、降血脂、增强机体免疫力等作用;同时有增加胃液分泌,促进消化的功能。通过对山楂果的成分分析发现山楂有0.1-1%的黄酮、1-3%的原花色素、2-6%的可滴定酸等成分,而黄酮和原花色素是其主要的两种生物活性成分,许多山楂制剂都以山楂黄酮和原花色素的含量来衡量。
山楂原浆的制作过程包括:挑选、清洗、预热、去核、打浆、离心分离得到山楂原浆。在生产山楂原浆的过程中,离心分离出的下脚料不仅含有粗纤维和果肉,还含有一些山楂原浆。如果直接将这部分下脚料直接扔掉,不仅造成资源的浪费,而且对环境造成污染。
发明内容
针对现有技术存在的不足,本发明的目的在于提供一种山楂清汁的制作工艺,其充分利用生产山楂原浆的下脚料生产而成,不仅避免了资源的浪费,而且制作的一种山楂清汁的口感好。
本发明的上述技术目的是通过以下技术方案得以实现的:
一种山楂清汁的制作工艺,其包括如下工艺步骤:
(1)挑选成熟、未腐烂的山楂并将其清洗干净后,在80-90℃条件下预蒸15-20分钟,去核,打浆,离心分离得山楂原浆和下脚料;
(2)在20-40℃条件下,向下脚料中加入果胶酶、枯草杆菌脂肪酶、溶壁酶、纤维素酶和脂肪酶,振动,灭酶,过滤得过滤液;
(3)向过滤液中加入黄山石耳多糖混合均匀,杀菌得一种山楂清汁。
进一步,步骤(2)中所述果胶酶的用量占下脚料重量的0.01-0.02wt%。
进一步,步骤(2)中所述枯草杆菌脂肪酶的用量占下脚料重量的0.01-0.02wt%。
进一步,步骤(2)中所述溶壁酶的用量占下脚料重量的0.01-0.02wt%。
进一步,步骤(2)中所述纤维素酶的用量占下脚料重量的0.01-0.02wt%。
进一步,步骤(2)中所述脂肪酶的用量占下脚料重量的0.005-0.01wt%。
进一步,步骤(2)中所述过滤包括一道硅藻土过滤和二道滤板过滤。
进一步,步骤(3)中所述黄山石耳多糖的用量占所述过滤液重量的0.1-0.5wt%。
进一步,步骤(3)中所述黄山石耳多糖采用下述方法制备:黄山石耳粉加入到蒸馏水中回流,分离得提取液,提取液顺次经过一次浓缩工序、脱蛋白工序、二次浓缩工序、脱色工序后,于-20℃条件下冷冻,再于30℃条件下解冻,将解冻后的提取液置入截留分子量3500Mw透析袋中透析,透析液冷冻干燥得到黄山石耳多糖。
本发明的目的在于提供一种山楂清汁,其充分利用生产山楂原浆的下脚料生产而成,不仅避免了资源的浪费,而且一种山楂清汁的口感好。
本发明的上述技术目的是通过以下技术方案得以实现的:
一种山楂清汁,由上述所述的一种山楂清汁的制作工艺制作而得。
综上所述,本发明具有以下有益效果:
第一、本发明充分利用生产山楂原浆的下脚料生产而成,不仅避免了资源的浪费,而且制作的一种山楂清汁的口感好。
第二、通过添加黄山石耳多糖可以使本发明一种山楂清汁的色泽、香味和口感保持持久。
具体实施方式
以下结合实施例对本发明作进一步详细说明。
实施例1
黄山石耳多糖的制备:黄山石耳粉100g加入到蒸馏水3000g中回流,分离得提取液;提取液进行一道浓缩工序,经过一道浓缩工序后的提取液与原提取液的体积比为1/2;采用Sevag试剂(正丁醇和三氯甲烷的)进行脱蛋白工序,Sevag试剂和经一道浓缩工序后的提取液的体积比为1:4,剧烈摇晃20分钟,于分液漏斗中去除下层蛋白质,上层清液为经过脱蛋白工序后的提取液;经过脱蛋白工序后的提取液进行二道浓缩工序,经过二道浓缩工序后的提取液与原提取液的体积比为1/5;采用重量百分比浓度为30%的双氧水对经过二道浓缩工序后的提取液进行脱色3小时,重量百分比浓度为30%的双氧水和经过二道浓缩工序后的提取液的体积比为1:5;然后经过脱色后的提取液于-20℃条件下冷冻1天,再于30℃条件下解冻,将解冻后的提取液置入截留分子量3500Mw透析袋中透析,透析液离心去除不溶物后冷冻干燥得到黄山石耳多糖。
一种山楂清汁的制作:(1)挑选成熟、未腐烂的山楂并将其清洗干净后,在80℃条件下预蒸20分钟,去核,打浆,离心分离得山楂原浆和下脚料;(2)在20℃条件下,向下脚料中加入占下脚料重量的0.01wt%果胶酶、占下脚料重量的0.02wt%枯草杆菌脂肪酶、占下脚料重量的0.015wt%溶壁酶、占下脚料重量的0.02wt%纤维素酶和占下脚料重量的0.01wt%脂肪酶,振动,升温至60℃灭酶,经过一道硅藻土过滤和二道滤板过滤后得到过滤液;(3)向过滤液中加入占过滤液重量的0.3wt%黄山石耳多糖混合均匀,在110℃条件下杀菌得一种山楂清汁。
实施例2
黄山石耳多糖的制备:同实施例1。
一种山楂清汁的制作:(1)挑选成熟、未腐烂的山楂并将其清洗干净后,在85℃条件下预蒸17分钟,去核,打浆,离心分离得山楂原浆和下脚料;(2)在30℃条件下,向下脚料中加入占下脚料重量的0.015wt%果胶酶、占下脚料重量的0.015wt%枯草杆菌脂肪酶、占下脚料重量的0.01wt%溶壁酶、占下脚料重量的0.02wt%纤维素酶和占下脚料重量的0.0075wt%脂肪酶,振动,升温至60℃灭酶,经过一道硅藻土过滤和二道滤板过滤后得到过滤液;(3)向过滤液中加入占过滤液重量的0.5wt%黄山石耳多糖混合均匀,在115℃条件下杀菌得一种山楂清汁。
实施例3
黄山石耳多糖的制备:同实施例1。
一种山楂清汁的制作:(1)挑选成熟、未腐烂的山楂并将其清洗干净后,在90℃条件下预蒸15分钟,去核,打浆,离心分离得山楂原浆和下脚料;(2)在40℃条件下,向下脚料中加入占下脚料重量的0.02wt%果胶酶、占下脚料重量的0.01wt%枯草杆菌脂肪酶、占下脚料重量的0.02wt%溶壁酶、占下脚料重量的0.015wt%纤维素酶和占下脚料重量的0.005wt%脂肪酶,振动,升温至60℃灭酶,经过一道硅藻土过滤和二道滤板过滤后得到过滤液;(3)向过滤液中加入占过滤液重量的0.1wt%黄山石耳多糖混合均匀,在120℃条件下杀菌得一种山楂清汁。
对比例1
一种山楂清汁的制作:同实施例1相比,未加入黄山石耳多糖。
对于实施例1-3和对比例1制作而得的一种山楂清汁进行感官评价,评价结果见表1。
表1
从表1可以看出,利用生产山楂原浆的下脚料生产而成的本发明一种山楂清汁具有良好的口感,从而避免了资源的浪费以及环境的污染。通过对比实施例1和对比例1可知,通过添加黄山石耳多糖可以使本发明一种山楂清汁的色泽、香味和口感保持持久。
应该理解的是,本发明实施例所述制备方法仅仅是用于说明本发明,而不是对本发明的限制,在本发明的构思前提下对本发明制备方法的简单改进都属于本发明要求保护的范围。
Claims (10)
1.一种山楂清汁的制作工艺,其特征在于,包括如下工艺步骤:
(1)挑选成熟、未腐烂的山楂并将其清洗干净后,在80-90℃条件下预蒸15-20分钟,去核,打浆,离心分离得山楂原浆和下脚料;
(2)在20-40℃条件下,向下脚料中加入果胶酶、枯草杆菌脂肪酶、溶壁酶、纤维素酶和脂肪酶,振动,灭酶,过滤得过滤液;
(3)向过滤液中加入黄山石耳多糖混合均匀,杀菌得一种山楂清汁。
2.根据权利要求1所述的一种山楂清汁的制作工艺,其特征在于,步骤(2)中所述果胶酶的用量占下脚料重量的0.01-0.02wt%。
3.根据权利要求1所述的一种山楂清汁的制作工艺,其特征在于,步骤(2)中所述枯草杆菌脂肪酶的用量占下脚料重量的0.01-0.02wt%。
4.根据权利要求1所述的一种山楂清汁的制作工艺,其特征在于,步骤(2)中所述溶壁酶的用量占下脚料重量的0.01-0.02wt%。
5.根据权利要求1所述的一种山楂清汁的制作工艺,其特征在于,步骤(2)中所述纤维素酶的用量占下脚料重量的0.01-0.02wt%。
6.根据权利要求1所述的一种山楂清汁的制作工艺,其特征在于,步骤(2)中所述脂肪酶的用量占下脚料重量的0.005-0.01wt%。
7.根据权利要求1所述的一种山楂清汁的制作工艺,其特征在于,步骤(2)中所述过滤包括一道硅藻土过滤和二道滤板过滤。
8.根据权利要求1所述的一种山楂清汁的制作工艺,其特征在于,步骤(3)中所述黄山石耳多糖的用量占所述过滤液重量的0.1-0.5wt%。
9.根据权利要求1所述的一种山楂清汁的制作工艺,其特征在于,步骤(3)中所述黄山石耳多糖采用下述方法制备:黄山石耳粉加入到蒸馏水中回流,分离得提取液,提取液顺次经过一次浓缩工序、脱蛋白工序、二次浓缩工序、脱色工序后,于-20℃条件下冷冻,再于30℃条件下解冻,将解冻后的提取液置入截留分子量3500Mw透析袋中透析,透析液冷冻干燥得到黄山石耳多糖。
10.一种山楂清汁,其特征在于,由权利要求1至9中任意一项所述的一种山楂清汁的制作工艺制作而得。
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