CN109997997A - 一种柿子汁的加工方法 - Google Patents
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Abstract
本发明公开了一种柿子汁的加工方法。该方法包括将柿子进行打浆,然后进行果胶甲酯酶和聚半乳糖醛酸酶的激活(0‑400MPa,1‑20min)处理,分解(静置时间1‑24h),分离(离心、过滤);之后,再进行超高压处理,压强300‑600MPa,时间为1‑20min。经过本发明方法处理后激活了果胶甲酯酶和聚半乳糖醛酸酶,有效解决了制汁难(出汁率低)、加热复涩等问题。
Description
技术领域
本发明属于生物领域,具体涉及一种柿子汁的加工方法。
背景技术
柿子,柿科柿属植物,多分布于热带以及温带,古人早已发现其益处,《嘉祐本草》中的“红柿补气,续经脉气”,《千金·食治》中的“主火疮,金疮,止痛”以及《日华子本草》中的“润心肺,止渴,消痰,开胃”等。柿子果实甘甜可口,拥有极佳的营养经济价值,其具备多种维生素、矿物质、氨基酸以及其它功能性因子。柿子中含有大量功能因子,如类胡萝卜素、多酚、矿物质、等,更加上其极佳的产量,柿子被大量应用在食品、中药保健等方面。
我国柿子的产量和种植面积均居世界首位,由于柿子的易加工性,其既可被经过恒温脱涩制成口感脆甜爽口的脆柿子,也可经自然脱涩后成为口感绵软甘甜的烘柿子以供人们鲜食食用,而除去此两种鲜食的吃法之外,柿子还可以经过自然晾晒或者烘干房人工干制被制成口感细腻的柿饼。但因为柿子果胶含量较高,柿子加工产品的生产中普遍存在制汁难(出汁率低)、加热复涩等问题。
发明内容
本发明的目的是提供一种柿子汁的加工方法。经过本发明方法有效解决了柿子在加工过程中的制汁难(出汁率低)、加热复涩等问题,很好的保持了柿子汁的营养价值,拥有广阔的市场应用前景。
本发明要求保护一种超高压处理在制备柿子汁中的应用。
具体的,所述超高压处理中,压强为0.1-600MPa;具体为0-400MPa或300-600MPa;
时间为1-20min;
温度为0-50℃;
传压介质为水。
本发明要求保护一种的制备柿子汁的方法,包括:
1)对柿子浆依次进行超高压处理、分解处理,离心,收集上层汁液,过滤,收集滤液而得。
上述方法中,柿子浆可按照各种常规方法制得;如可对新鲜柿子进行打浆处理;具体的,所述柿子可为新鲜、无病虫害、无腐烂、无变质的柿子;
所述超高压处理中,压强为0.1-400MPa;具体可为100、200MPa;
时间为1-20min;具体可为5min;
温度为0-50℃;
传压介质为水。
该超高压处理可使得柿子中的内源酶果胶甲酯酶和聚半乳糖醛酸酶被激活。
所述分解为在温度为-20℃-50℃静置1-24h。该步骤可利用内源酶分解柿子浆中的果胶。上述温度具体可为20℃-40℃;上述时间具体可为12h;
所述离心步骤中,转速为3000-10000rpm;具体可为3000、5000或6000rpm;时间为1-20min;具体可为10min;
所述过滤步骤中,滤膜孔径为10-1000nm;具体可为100nm。
所述方法还包括:在所述过滤步骤之后,对所述滤液进行防涩处理。该步骤可防止由于热杀菌带来的苦涩味,防涩的同时达到杀菌的目的。
所述防涩处理的方式为对所述滤液进行超高压处理;
具体的,所述超高压处理步骤中,压强为300-600MPa;具体可为550MPa;时间为1-20min;具体可为5min;温度为0-50℃;传压介质为水。
本发明还要求保护上述方法制备得到的柿子汁。
具体的,所述柿子汁中可溶性固形物的含量为5-15°Brix;具体为10°Brix、12°Brix;pH值为3.0-7.0;具体为5.1-5.5。
本发明的有益效果在于:
1)本发明采用超高压技术激活柿子汁中的果胶甲酯酶和聚半乳糖醛酸酶,从而提高其分解柿子浆中果胶的效率,继而提高产品的出汁率。
2)本发明采用超高压技术防止了热加工带来的苦涩味,并且有效保持了柿子汁营养品质。
具体实施方式
下面结合具体实施例对本发明作进一步阐述,但本发明并不限于以下实施例。所述方法如无特别说明均为常规方法。所述原材料如无特别说明均能从公开商业途径获得。
实施例1
一种柿子汁的加工方法,包括将柿子进行打浆、内源酶激活、分解、分离和杀菌处理。具体方法包括:将柿子打浆后分装到适宜容器中,进行超高压处理激活内源酶,分解果胶,分离,超高压处理。
其中,所述柿子汁的加工方法包括以下步骤:
(1)选用新鲜、无腐烂变质的柿子原料;
(2)清洗干净;
(3)将果实进行打浆;
(4)果胶甲酯酶和聚半乳糖醛酸酶的激活:超高压处理条件为压强100MPa、时间为5min;
(5)分解:20℃下静置24小时内源酶分解柿子浆中的果胶;,
(6)分离:离心条件为:3000rpm、10min;收集上层汁液,100nm孔径的滤膜过滤;收集滤液;
(7)防涩处理:超高压条件为压强550MPa、时间为5min。
按所述方法制得的柿子汁产品,出汁率为60%,可溶性固形物约为10°Brix,pH为5.1。
实施例2
一种柿子汁的加工方法,包括将柿子进行打浆、超高压、离心和超高压处理。具体方法包括:将柿子打浆后分装到适宜容器中,进行超高压处理,在下述条件下进行离心处理,取上清液再次进行超高压处理,传压介质为水。
其中,所述柿子汁的加工方法包括以下步骤:
(1)选用新鲜、无腐烂变质的柿子原料;
(2)清洗干净;
(3)将果实进行打浆;
(4)果胶甲酯酶和聚半乳糖醛酸酶的激活:超高压处理条件为压强200MPa、时间为5min;
(5)分解:40℃下静置12小时内源酶分解柿子浆中的果胶;,
(6)分离:离心条件为:5000rpm、10min,收集上层汁液,100nm孔径的滤膜过滤;收集滤液;
(7)防涩处理:超高压条件为压强550MPa、时间为5min。
按所述方法制得的柿子汁产品,出汁率为65%,可溶性固形物约为12°Brix,pH为5.5。
对比例1-1
一种果汁的加工方法,与实施例1的区别仅在于:分离前未采用超高压处理激活内源酶和分解。出汁率为20%。
对比例2-1
一种果汁的加工方法,与实施例2的区别仅在于:分离前未采用超高压处理激活内源酶和分解。出汁率为30%。
结论1:
分别检验实施例1和对比例1制备的柿子汁出汁率。结果表明:超高压处理激活了果胶甲酯酶和聚半乳糖醛酸酶,提高了分解柿子汁中的果胶的效力,出汁率提高40%。
结论2:
分别检验实施例2和对比例2制备的柿子汁出汁率。结果表明:超高压处理激活了果胶甲酯酶和聚半乳糖醛酸酶,提高了分解柿子汁中果胶的效力,出汁率提高35%。
Claims (10)
1.超高压处理在制备柿子汁中的应用。
2.根据权利要求1所述的应用,其特征在于:所述超高压处理中,压强为0.1-600MPa;具体为0-400MPa或300-600MPa;
时间为1-20min;
温度为0-50℃;
传压介质为水。
3.一种制备柿子汁的方法,包括:
1)对柿子浆依次进行超高压处理、分解处理,离心,收集上层汁液,过滤,收集滤液而得。
4.根据权利要求3所述的方法,其特征在于:所述超高压处理中,压强为0.1-400MPa;
时间为1-20min;
温度为0-50℃;
传压介质为水。
5.根据权利要求3或4所述的方法,其特征在于:所述分解为在温度为-20℃-50℃静置1-24h。
6.根据权利要求3-5中任一所述的方法,其特征在于:所述离心步骤中,转速为3000-10000rpm;时间为1-10min;
所述过滤步骤中,滤膜孔径为10-1000nm。
7.根据权利要求3-6中任一所述的方法,其特征在于:所述方法还包括:在所述过滤步骤之后,对所述滤液进行防涩处理。
8.根据权利要求7所述的方法,其特征在于:所述防涩处理的方式为对所述滤液进行超高压处理;
具体的,所述超高压处理步骤中,压强为300-600MPa;时间为1-20min;温度为0-50℃;传压介质为水。
9.权利要求3-8中任一所述方法制备得到的柿子汁。
10.根据权利要求9所述的柿子汁,其特征在于:所述柿子汁中可溶性固形物的含量为5-15°Brix;pH值为3.0-7.0。
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WO2020215555A1 (zh) * | 2019-04-25 | 2020-10-29 | 中国农业大学 | 一种柿子汁的加工方法 |
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