CN110226728A - 一种牛油果果酱及其制备方法 - Google Patents
一种牛油果果酱及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种牛油果果酱及其制备方法,由如下重量份的原料制备而成:100~200份牛油果、30~60份深海鱼肉粉、10~20份鹅肥肝、15~35份菠萝蜜果核、20~40份榴莲果核、50~80份坚果粉、10~25份黑皮花生、15~30份黑芝麻、2~20份乳化剂、1~10份稳定剂、5~20份抗氧化剂、5~15份增稠剂,通过加入多种坚果和深海鱼肉有效增加了果酱中不饱和脂肪酸的含量,平衡营养,改善果酱的口味,并分解大分子蛋白减少果酱的过敏可能。在制备过程中加入稳定剂、乳化剂和增稠剂显著改善了含油果酱的稳定性,同时采用抗氧化剂和惰性气体填充等措施减少果酱褐变和油脂氧化的可能,保证产品的营养和风味。
Description
技术领域
本发明涉及果酱加工领域,特别涉及一种牛油果果酱及其制备方法。
背景技术
牛油果是一种脂肪含量高、胆固醇含量极低且几乎不含糖的热带水果,具有抗癌、抗氧化、抗微生物和抑制脂质等功效,有极佳的食用保健和药用价值。牛油果能量分别为香蕉、樱桃、西瓜的2倍、4倍、7.3倍;脂肪含量为一般水果的几十倍;碳水化合物含量低于绝大多数水果。牛油果中的脂肪酸主要是不饱和脂肪酸,其中油酸约占总脂肪含量的47.2%,有利于心血管健康。每天摄入半个到1个小牛油果再加上食用油的量,基本能满足国家推荐的约8~10克单不饱和脂肪酸摄入量。
但牛油果在食品和药品加工工业中牛油果的利用率低,其中30%的果实、果核和果皮等被丢弃,造成大量的资源浪费。迄今,对于牛油果成分的研究较少,因此研究牛油果的有效营养成分对最大化利用牛油果资源具有重要意义。
鹅肥肝含脂肪40%~60%,相当于装饰蛋糕的奶油。在这些脂肪中,不饱和脂肪酸占总脂肪量的65%~68%。另外每100克鹅肥肝中含4.5~7克的卵磷脂,是正常鹅肝的3倍。鹅肥肝中的不饱和脂肪酸,含铜、三酰甘油、卵磷脂、脱氧核糖核酸和核糖核酸,具有很高的药用价值。它可增加体内的酶活性,调解钙、磷代谢,降低血液中胆固醇水平,软化血管,预防心血管疾病。
榴莲果核和菠萝蜜果核,是热带水果榴莲和菠萝蜜的果核,可直接剥皮食用或者煲汤,含有蛋白质、碳水化合物、维生素A、维生素B等成分,具有补肾健脾、强身健体的功效。榴莲核为性平食物,煮熟后口感软糯,非常容易消化,有健脾和胃的功效,适宜脾胃虚弱、饮食不香者食用。榴莲核营养丰富,蛋白质含量可以达到2.7%,相应的脂肪含量可以达到4.1%,还有碳水化合物的含量达到9.7%,还有多种维生素,钙,铁和磷等,可以补充身体需要的能量和营养,达到补肾健体的功效。
深海鱼体内富含EPA(二十碳五稀酸)、DHA(二十二碳六稀酸)等多不饱和脂肪酸。而普通鱼体内含EPA、DHA数量极微,只有寒冷地区深海里的鱼,如三文鱼、鳕鱼等体内EPA、DHA含量极高,而且陆地其他动物体内几乎不含EPA、DHA。EPA具有软化疏通血管、降低血液粘稠度、促进血液循环,防止血栓形成,防治老年痴呆与中风;DHA能活化脑细胞,促进大脑发育,改善记忆力;同时DHA可活化衰弱的视网膜细胞,改善视力、缓解眼部疲劳;所含Ω-3可降低血液中的胆固醇,预防高血压、心脏病、动脉硬化、中风等,营养价值非常高。
在中国,每年约有1.5万患者为食物过敏,而婴幼儿和儿童发生率达到了5%~10%。据统计,170多种食物能够引起过敏反应,其中,90%以上过敏反应是由八大类高致敏性食物引起,包括牛乳、蛋类、花生、大豆、小麦、坚果、鱼和水生贝壳类动物。为了防止消费者误食过敏性食物,美国、日本和欧盟都颁布了食物标签法,要求对食品中的8大类食物过敏原进行标注。华南理工大学、中国农业大学、江南大学、中国海洋大学、集美大学、南昌大学等关于大米、虾、牛奶、花生等的过敏源检测及脱敏技术研究已见报道。
中国专利CN109105839A公开了一种牛油果果酱制备方法,所述制备方法包括以下步骤:S1、选择成熟的牛油果,进行清洗、打浆,得到原果浆;S2、调节S1步骤中得到的原果浆的总酸度,使总酸度控制在PH4.0~5.0,得到成品;S3、将S2步骤中得到的成品装入包装袋或包装盒(杯)中,真空封口;S4、将S3步骤中得到的封装成品放入超高压冷杀菌设备中进行超高压非热杀菌,然后冷藏保存。该方法制得的牛油果果酱保持了牛油果原浆的风味与色泽,可在低温条件下冷藏保存,便于运输和食用。
上述专利仅采用牛油果作为原料进行果酱的制备,原料单一,不饱和脂肪酸的种类较少,绝大部分为油酸,不含动物来源的多不饱和脂肪,抗氧化能力欠缺,且牛油果本身清淡无甜味,且油脂含量高,无动物来源的蛋白质或氨基酸风味物质导致口感较差。没有采用任何抑制不饱和脂肪酸酸败的方法,导致富含油脂的果酱易酸败变质,未添加乳化剂和稳定剂易导致果酱水油分离,质感不均一的稳定性问题。
发明内容
本发明所要解决的技术问题:针对目前含牛油果的动植物复合果酱加工过程中出现的不饱和脂肪酸单一、易分层酸败、感官评价差及原料中包含过敏原等问题,本发明提供一种牛油果果酱解决上述问题。
为解决上述技术问题,本发明提供以下的技术方案:
一种牛油果果酱,由如下重量份的原料制备而成:100~200份牛油果、30~60份深海鱼肉粉、10~20份鹅肥肝、15~35份菠萝蜜果核、20~40份榴莲果核、50~80份坚果粉、10~25份黑皮花生、15~30份黑芝麻、2~20份乳化剂、1~10份稳定剂、5~20份抗氧化剂、5~15份增稠剂。
所述深海鱼肉粉为三文鱼、金枪鱼、鳕鱼、银鳕鱼、鮟鱇鱼、胸棘鲷、海鳗中的一种或多种加工制成的粉末,粒径小于100目;所述坚果粉为巴旦木、山核桃、榛子、扁桃仁、夏威夷果、腰果、松子、香榧、南瓜籽中的一种或多种加工制成的粉末,粒径为70~120目,水分含量为0.1~1.5%;所述乳化剂由聚甘油脂肪酸酯、蔗糖脂肪酸酯、丙二醇脂肪酸酯、大豆卵磷脂组成;所述稳定剂为羧甲基纤维素钠或柠檬酸亚锡二钠;所述抗氧化剂由焦亚硫酸钠、维生素C、维生素E和原花青素组成;所述增稠剂由黄原胶和卡拉胶组成。
优选地,所述深海鱼肉粉的制备方法如下:
(1)将150~200重量份的三文鱼、金枪鱼、鳕鱼、银鳕鱼的混合去鳞带皮净肉加入葱姜和料酒腌制20~40min,蒸制15~30min,去除葱姜冷却至30~35℃备用;所述混合去鳞带皮净肉中三文鱼:金枪鱼:鳕鱼:银鳕鱼的重量比为5:1:3:7。
(2)无菌条件下加入1~4倍体积的蛋白酶液,加入1~10份茶多酚匀浆后30~35℃酶解1~4h,酶解过程中1L/min通入氮气,再70~90℃,10~30min灭酶得鱼蛋白胨;所述蛋白酶为碱性蛋白酶、木瓜蛋白酶、胰蛋白酶、菠萝蛋白酶中的一种或多种;
(3)将鱼蛋白胨-40℃冷冻4h,10~50Pa冻干12~18h,冻干物中加入0.1~1wt%二氧化硅后超微粉碎过100目筛网得深海鱼粉,-20℃保存。
优选地,所述蛋白酶由木瓜蛋白酶和胰蛋白酶组成,酶解时采用碳酸氢钠溶液调节pH至7.5~8.5,胰蛋白酶活力单位为2000 U,木瓜蛋白酶活力单位为1500U,所述蛋白酶液中含0.25wt%胰蛋白酶和2.5μg/mL的木瓜蛋白酶;或所述蛋白酶仅为菠萝蛋白酶,采用柠檬酸调节pH至5.0~6.0,酶活力单位为2500U,所述蛋白酶液中含4μg/mL菠萝蛋白酶。
优选地,所述坚果粉采用如下方法制得:
(1)称取5~15重量份山核桃仁、2~4重量份榛子仁、1~3重量份扁桃仁、1~5重量份夏威夷果仁、5~10重量份松子仁、3~10重量份香榧仁,加入100重量份大粒食盐120~140℃炒制1~3h至含水量0.1~1.5%;
(2)筛除食盐,将坚果仁粗磨为粒径1~3mm粉末后进行微波超声联合处理,微波功率400~650W,超声频率100kHz,处理时间130~160min;
(3)加入坚果仁总重1~5wt%的二氧化硅粉末,超微粉碎后过70~120目筛,4℃,真空条件保存。由于鱼肉或坚果粉碎后有大量油脂逸出,结块严重,加入二氧化硅可以防止结块,保持粉末状,便于后续步骤的实施。
优选地,所述乳化剂中聚甘油脂肪酸酯:蔗糖脂肪酸酯:丙二醇脂肪酸酯:大豆卵磷脂的重量比为1:1:1:3;所述抗氧化剂中焦亚硫酸钠:维生素C:维生素E:原花青素的重量比为1:1:3:5;所述增稠剂中黄原胶:卡拉胶重量比为4:1。
一种上述牛油果果酱的制备方法,包含如下具体步骤:
(1)取完全成熟的牛油果分离果皮、果核、果肉,将果皮干燥粉碎后用1~3倍体积乙醇25~35℃密闭浸泡24~48h后抽滤取滤液得果皮醇提液;
(2)将牛油果核与榴莲果核和菠萝蜜果核于115~121℃高压蒸制15~30min,去皮后与黑皮花生和黑芝麻于125~140℃烘烤2~4h,冷却至室温后超微粉碎并过50目筛网,加入坚果粉、乳化剂和稳定剂混合均匀后投入胶体磨中精细研磨,研磨后胶体粒径为20~50μm;
(3)将鹅肥肝蒸熟后剔除筋膜,加入牛油果果肉匀浆后90~95℃灭酶15~60s,加入抗氧化剂、增稠剂、深海鱼肉粉和步骤(2)中制得的胶体,500~1500rpm,搅拌30~60min后进行高压均质,原料进口压力为150~170MPa,温度为25~45℃,进行首次脱气;
(4)首次脱气后加入果皮醇提液,混合均匀后于15~20℃进行低温减压蒸馏完全去除乙醇,相同条件再次进行高压均质,并二次脱气后边搅拌边充入氮气,500~600MPa静态高压除菌10~20min,无菌灌装即得。
优选地,所述牛油果分离后的果皮:果核:果肉的重量比为1~5:15~24:45~80;所述乙醇为75%~100%乙醇水溶液;所述首次脱气和二次脱气均采用低温真空脱气,压力1~10Pa,温度4℃。
优选地,还包括步骤:精细研磨后的胶体,于37℃,pH 7.8的条件下用活力单位为2000U,稀释浓度为0.25wt%胰蛋白酶处理5min,pH 2.0的条件下用活力单位为2800 U,稀释浓度为0.7μg/mL胃蛋白酶处理5min。
本发明获得的有益效果:
(1)采用多种坚果和深海鱼类搭配牛油果作为果酱的原料使果酱中含有DHA、EPA、亚麻酸、亚油酸、花生四烯酸、二十碳二烯酸、二十碳三烯酸、二十碳五烯酸等多不饱和脂肪酸及油酸、棕榈油酸、芥酸、二十碳一烯酸等单不饱和脂肪酸,脂肪酸双键越多不饱和度越高。多不饱和脂肪酸是必需脂肪酸,在体内不能合成,必须由食物供给,适量的摄入亚油酸可以降低血清总胆固醇含量,DHA和EPA则可促进脑部及视力的发育,本发明的果酱中包含不饱和脂肪酸种类较多,可满足不同消费者的保健或消费需求,营养均衡丰富,为考虑消费者的多元化而赋予其功能性。
(2)充分利用牛油果的各个部分,充分发挥牛油果的营养价值,提高原料利用率;通过醇提方法可有效利用牛油果皮中提取的儿茶素和绿原酸,使果酱具有具有抗菌消炎、抗氧化、抗肿瘤、延缓衰老、抗病毒、降糖、降血脂和保肝利胆等多种保健功效。
(3)在果酱的加工过程中填充惰性气体氮气、添加抗氧化剂、超高压灭酶、全程低温操作等加工手段,有效避免了不饱和脂肪酸在加工和储存过程中可能出现的氧化褐变酸败等问题,延长保质期,保留原料中的营养成分。
(4)利用微波超声联用和蛋白酶酶解大分子动植物蛋白,减少鱼类和坚果中大蛋白的免疫原性,减少食用果酱可能产生的过敏现象,食用更为安全。同时,大分子蛋白分解为小分子蛋白胨后更易吸收,增加营养价值。
(5)在牛油果作为主要原料的基础上加入坚果粉和深海鱼粉,可充分利用坚果粉和深海鱼粉中的游离氨基酸、短肽等风味物质,提升果酱的口感,海鱼的鲜味和坚果的香味突出,有效解决了牛油果本身口感不佳的问题。由于原料中含有大量富含油脂和水分的动植物,在果酱的制备过程中加入合理配比的乳化剂、稳定剂、增稠剂,可有效解决水油分离的稳定问题,提供一种粘稠均匀细化的多元营养果酱产品。
具体实施方式
下面通过对实施例的描述,对本发明的具体实施方式作进一步详细的说明,以帮助本领域的技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解。
实施例1:按如下方法制备牛油果果酱:
一、原料的制备和准备:
乳化剂由聚甘油脂肪酸酯、蔗糖脂肪酸酯、丙二醇脂肪酸酯、大豆卵磷脂组成,乳化剂中聚甘油脂肪酸酯:蔗糖脂肪酸酯:丙二醇脂肪酸酯:大豆卵磷脂的重量比为1:1:1:3;
稳定剂为羧甲基纤维素钠;
抗氧化剂由焦亚硫酸钠、维生素C、维生素E和原花青素组成,抗氧化剂中焦亚硫酸钠:维生素C:维生素E:原花青素的重量比为1:1:3:5;
增稠剂由黄原胶和卡拉胶组成,黄原胶:卡拉胶重量比为4:1。
所述深海鱼肉粉的制备方法如下:
(1)将150重量份的三文鱼、金枪鱼、鳕鱼、银鳕鱼的混合去鳞带皮净肉加入10重量份的葱姜和5重量份料酒腌制20min,100℃蒸制15min,去除葱姜冷却至30℃备用;所述混合去鳞带皮净肉中三文鱼:金枪鱼:鳕鱼:银鳕鱼的重量比为5:1:3:7。
(2)无菌条件下加入1倍体积的蛋白酶液,加入1份茶多酚匀浆后30℃酶解1h,酶解过程中1L/min通入氮气,再70℃,10min灭酶得鱼蛋白胨;
(3)将鱼蛋白胨-40℃冷冻4h,10Pa冻干12h,冻干物中加入0.1wt%二氧化硅后超微粉碎过100目筛网得深海鱼粉,-20℃保存。
深海鱼肉粉加工过程中使用的蛋白酶由木瓜蛋白酶和胰蛋白酶组成,酶解时采用碳酸氢钠溶液调节pH至7.5~8.5,胰蛋白酶活力单位为2000 U,木瓜蛋白酶活力单位为1500U,所述蛋白酶液中含0.25wt%胰蛋白酶和2.5μg/mL的木瓜蛋白酶;
所述坚果粉采用如下方法制得:
(1)称取5重量份山核桃仁、2重量份榛子仁、1重量份扁桃仁、1重量份夏威夷果仁、5重量份松子仁、3重量份香榧仁,加入100重量份大粒食盐120℃炒制3h至含水量0.1%;
(2)筛除食盐,将坚果仁粗磨为粒径1mm粉末后进行微波超声联合处理,微波功率400W,超声频率100kHz,处理时间130min;
(3)加入坚果仁总重1wt%的二氧化硅粉末,超微粉碎后过70目筛,4℃,真空条件保存。
二、牛油果果酱的制备:
(1)取完全成熟的100重量份牛油果分离果皮、果核、果肉,牛油果分离后的果皮:果核:果肉的重量比为1:15:45,将果皮干燥粉碎后用1倍体积75%乙醇水溶液25℃密闭浸泡24h后抽滤取滤液得果皮醇提液;
(2)将牛油果核与15重量份菠萝蜜果核和20重量份榴莲果核于115℃高压蒸制15min,去皮后与10重量份黑皮花生和15重量份黑芝麻于125℃红外脉冲烘烤2h,冷却至室温后超微粉碎并过50目筛网,加入50重量份坚果粉和2重量份乳化剂和1重量份稳定剂混合均匀后投入胶体磨中精细研磨,研磨后胶体粒径为20~50μm;
(3)精细研磨后的胶体于37℃,pH 7.8的条件下用活力单位为2000 U,稀释浓度为0.25wt%胰蛋白酶处理5min,之后pH 2.0的条件下用活力单位为2800 U,稀释浓度为0.7μg/mL胃蛋白酶处理5min。
(4)将10重量份鹅肥肝蒸熟后剔除筋膜,加入牛油果果肉匀浆后90℃灭酶15s,加入5重量份抗氧化剂、5重量份增稠剂、30重量份深海鱼肉粉和步骤(3)中制得的胶体,500rpm,搅拌30min后进行高压均质,原料进口压力为150MPa,温度为25℃,进行首次低温真空脱气,压力1~10Pa,温度4℃;
(5)首次脱气后加入果皮醇提液,混合均匀后于15℃进行低温减压蒸馏完全去除乙醇,相同条件再次进行高压均质,并二次低温真空脱气,压力1~10Pa,温度4℃,后边搅拌边充入氮气,500MPa静态高压除菌10min,无菌灌装即得。
实施例2:按如下方法制备牛油果果酱:
一、原料的制备和准备:
乳化剂由聚甘油脂肪酸酯、蔗糖脂肪酸酯、丙二醇脂肪酸酯、大豆卵磷脂组成,乳化剂中聚甘油脂肪酸酯:蔗糖脂肪酸酯:丙二醇脂肪酸酯:大豆卵磷脂的重量比为1:2:1:3;
稳定剂为柠檬酸亚锡二钠;
抗氧化剂由焦亚硫酸钠、维生素C、维生素E和原花青素组成,抗氧化剂中焦亚硫酸钠:维生素C:维生素E:原花青素的重量比为1:3:3:7;
增稠剂由黄原胶和卡拉胶组成,黄原胶:卡拉胶重量比为5:1。
所述深海鱼肉粉的制备方法如下:
(1)将200重量份的三文鱼、金枪鱼、鳕鱼、银鳕鱼的混合去鳞带皮净肉加入20重量份葱姜和10重量份料酒腌制40min,蒸制30min,去除葱姜冷却35℃备用;所述混合去鳞带皮净肉中三文鱼:金枪鱼:鳕鱼:银鳕鱼的重量比为3:1:3:5。
(2)无菌条件下加入4倍体积的蛋白酶液,加入10份茶多酚匀浆后35℃酶解4h,酶解过程中2L/min通入氮气,再90℃,30min灭酶得鱼蛋白胨;
(3)将鱼蛋白胨-40℃冷冻4h,10~50Pa冻干18h,冻干物中加入1wt%二氧化硅后超微粉碎过100目筛网得深海鱼粉,-20℃保存。
深海鱼肉粉加工过程中使用的蛋白酶仅为菠萝蛋白酶,采用柠檬酸调节pH至5.0~6.0,酶活力单位为2500U,所述蛋白酶液中含4μg/mL菠萝蛋白酶。
所述坚果粉采用如下方法制得:
(1)称取15重量份山核桃仁、4重量份榛子仁、3重量份扁桃仁、5重量份夏威夷果仁、10重量份松子仁、10重量份香榧仁,加入100重量份大粒食盐140℃炒制1h至含水量1.5%;
(2)筛除食盐,将坚果仁粗磨为粒径3mm粉末后进行微波超声联合处理,微波功率650W,超声频率100kHz,处理时间160min;
(3)加入坚果仁总重5wt%的二氧化硅粉末,超微粉碎后过120目筛,4℃,真空条件保存。
二、牛油果果酱的制备:
(1)取完全成熟的200重量份牛油果分离果皮、果核、果肉,牛油果分离后的果皮:果核:果肉的重量比为5:24:80,将果皮干燥粉碎后用3倍体积的无水乙醇水溶液35℃密闭浸泡48h后抽滤取滤液得果皮醇提液;
(2)将牛油果核与35重量份菠萝蜜果核和40重量份榴莲果核于121℃高压蒸制30min,去皮后与25重量份黑皮花生和30重量份黑芝麻于140℃烘烤4h,冷却至室温后超微粉碎并过50目筛网,加入80重量份坚果粉和20重量份乳化剂和10重量份稳定剂混合均匀后投入胶体磨中精细研磨,研磨后胶体粒径为50μm;
(3)精细研磨后的胶体于37℃,pH 7.8的条件下用活力单位为2000 U,稀释浓度为0.25wt%胰蛋白酶处理10min,pH 2.0的条件下用活力单位为2800 U,稀释浓度为0.7μg/mL胃蛋白酶处理10min,100℃灭酶5min。
(4)将20重量份鹅肥肝蒸熟后剔除筋膜,加入牛油果果肉匀浆后95℃灭酶60s,加入20重量份抗氧化剂、15重量份增稠剂、60重量份深海鱼肉粉和步骤(3)中制得的胶体,1500rpm,搅拌60min后进行高压均质,原料进口压力为170MPa,温度为45℃,进行首次低温真空脱气,压力1~10Pa,温度4℃;
(5)首次脱气后加入果皮醇提液,混合均匀后于20℃进行低温减压蒸馏完全去除乙醇,相同条件再次进行高压均质,并二次低温真空脱气,压力1~10Pa,温度4℃,后边搅拌边充入氮气,600MPa静态高压除菌20min,无菌灌装即得。
实施例3:按如下方法制备牛油果果酱:
一、原料的制备和准备:
乳化剂由聚甘油脂肪酸酯、蔗糖脂肪酸酯、丙二醇脂肪酸酯、大豆卵磷脂组成,乳化剂中聚甘油脂肪酸酯:蔗糖脂肪酸酯:丙二醇脂肪酸酯:大豆卵磷脂的重量比为2:1:3:1;
稳定剂为羧甲基纤维素钠;
抗氧化剂由焦亚硫酸钠、维生素C、维生素E和原花青素组成,抗氧化剂中焦亚硫酸钠:维生素C:维生素E:原花青素的重量比为1:5:1:6;
增稠剂由黄原胶和卡拉胶组成,黄原胶:卡拉胶重量比为5:2。
深海鱼肉粉的制备方法如下:
(1)将175重量份的三文鱼、金枪鱼、鳕鱼、银鳕鱼的混合去鳞带皮净肉加入15重量份葱姜和10重量份料酒腌制30min,蒸制19min,去除葱姜冷却至32℃备用;所述混合去鳞带皮净肉中三文鱼:金枪鱼:鳕鱼:银鳕鱼的重量比为1:1:3:3。
(2)无菌条件下加入2.5倍体积的蛋白酶液,加入5份茶多酚匀浆后32℃酶解2h,酶解过程中3L/min通入氮气,再80℃,20min灭酶得鱼蛋白胨;所述蛋白酶仅为碱性蛋白酶,酶解时采用碳酸钠溶液调节pH至9~10,碱性蛋白酶活力单位为1300U,所述蛋白酶液中含5μg/mL的碱性蛋白酶
(3)将鱼蛋白胨-40℃冷冻4h,10~50Pa冻干12~18h,冻干物中加入0.6wt%二氧化硅后超微粉碎过100目筛网得深海鱼粉,-20℃保存。
坚果粉采用如下方法制得:
(1)称取10重量份山核桃仁、3重量份榛子仁、2重量份扁桃仁、3重量份夏威夷果仁、7重量份松子仁、7重量份香榧仁,加入100重量份大粒食盐130℃炒制2h至含水量1%;
(2)筛除食盐,将坚果仁粗磨为粒径2mm粉末后进行微波超声联合处理,微波功率500W,超声频率100kHz,处理时间140min;
(3)加入坚果仁总重3wt%的二氧化硅粉末,超微粉碎后过100目筛,4℃,真空条件保存。
二、牛油果果酱的制备:
(1)取完全成熟的150重量份牛油果分离果皮、果核、果肉,牛油果分离后的果皮:果核:果肉的重量比为3:22:68,将果皮干燥粉碎后用2倍体积85%乙醇水溶液30℃密闭浸泡36h后抽滤取滤液得果皮醇提液;
(2)将牛油果核与25重量份菠萝蜜果核和30重量份榴莲果核于115℃高压蒸制22min,去皮后与17重量份黑皮花生和22重量份黑芝麻于130℃烘烤3h,冷却至室温后超微粉碎并过50目筛网,加入60重量份坚果粉和12重量份乳化剂和5重量份稳定剂混合均匀后投入胶体磨中精细研磨,研磨后胶体粒径为35μm;
(3)精细研磨后的胶体于37℃,pH 7.8的条件下用活力单位为1500 U,稀释浓度为0.25wt%胰蛋白酶处理7min,之后pH 2.0的条件下继续用活力单位为2500 U,稀释浓度为0.7μg/mL胃蛋白酶处理10min。
(4)将15重量份鹅肥肝蒸熟后剔除筋膜,加入牛油果果肉匀浆后92℃灭酶40s,加入15重量份抗氧化剂、10重量份增稠剂、45重量份深海鱼肉粉和步骤(3)中制得的胶体,1000rpm,搅拌45min后进行高压均质,原料进口压力为160MPa,温度为30℃,进行首次低温真空脱气,压力1~10Pa,温度4℃;
(5)首次脱气后加入果皮醇提液,混合均匀后于15℃进行低温减压蒸馏完全去除乙醇,相同条件再次进行高压均质,并二次低温真空脱气,压力1~10Pa,温度4℃,后边搅拌边充入氮气,600MPa静态高压除菌15min,无菌灌装即得。
实施例4:按如下方法制备牛油果果酱:
一、原料的制备和准备:
乳化剂由聚甘油脂肪酸酯、蔗糖脂肪酸酯、丙二醇脂肪酸酯、大豆卵磷脂组成,乳化剂中聚甘油脂肪酸酯:蔗糖脂肪酸酯:丙二醇脂肪酸酯:大豆卵磷脂的重量比为1:1:1:1;
稳定剂为柠檬酸亚锡二钠;
抗氧化剂由焦亚硫酸钠、维生素C、维生素E和原花青素组成,抗氧化剂中焦亚硫酸钠:维生素C:维生素E:原花青素的重量比为0.5:3:1:5;
增稠剂由黄原胶和卡拉胶组成,黄原胶:卡拉胶重量比为2:1。
所述深海鱼肉粉为鮟鱇鱼、胸棘鲷、海鳗中的一种或多种加工制成的粉末,粒径小于100目;
所述深海鱼肉粉的制备方法如下:
(1)将200重量份的鮟鱇鱼、胸棘鲷、海鳗、银鳕鱼的混合去鳞带皮净肉加入15重量份葱姜和20重量份料酒腌制20min,蒸制20min,去除葱姜冷却至30℃备用;所述混合去鳞带皮净肉中鮟鱇鱼:胸棘鲷:海鳗:银鳕鱼的重量比为1:2:3:5。
(2)无菌条件下加入2倍体积的蛋白酶液,加入4份茶多酚匀浆后30℃酶解3h,酶解过程中2L/min通入氮气,再85℃,20min灭酶得鱼蛋白胨;所述蛋白酶由木瓜蛋白酶和胰蛋白酶组成,酶解时采用碳酸氢钠溶液调节pH至7.5~8.5,胰蛋白酶活力单位为2000 U,木瓜蛋白酶活力单位为2000U,所述蛋白酶液中含0.25wt%胰蛋白酶和4μg/mL的木瓜蛋白酶;
(3)将鱼蛋白胨-40℃冷冻4h,10~50Pa冻干16h,冻干物中加入0.6wt%二氧化硅后超微粉碎过100目筛网得深海鱼粉,-20℃保存。
坚果粉采用如下方法制得:
(1)称取11重量份山核桃仁、4重量份榛子仁、7重量份巴旦木、10重量份腰果、15重量份南瓜籽、8重量份香榧仁,加入100重量份大粒食盐125℃炒制2.5h至含水量0.8%;
(2)筛除食盐,将坚果仁粗磨为粒径2.5mm粉末后进行微波超声联合处理,微波功率400~650W,超声频率100kHz,处理时间130~160min;
(3)加入坚果仁总重2wt%的二氧化硅粉末,超微粉碎后过80目筛,4℃,真空条件保存。
二、牛油果果酱的制备:
(1)取完全成熟的160重量份牛油果分离果皮、果核、果肉,牛油果分离后的果皮:果核:果肉的重量比为2:17:59,将果皮干燥粉碎后用3倍体积90%乙醇水溶液25℃密闭浸泡48h后抽滤取滤液得果皮醇提液;
(2)将牛油果核与20重量份菠萝蜜果核和30重量份榴莲果核于121℃高压蒸制15min,去皮后与25重量份黑皮花生和15重量份黑芝麻于125℃烘烤2.5h,冷却至室温后超微粉碎并过50目筛网,加入75重量份坚果粉和16重量份乳化剂和8重量份稳定剂混合均匀后投入胶体磨中精细研磨,研磨后胶体粒径为45μm;
(3)将20重量份鹅肥肝蒸熟后剔除筋膜,加入牛油果果肉匀浆后95℃灭酶30s,加入15重量份抗氧化剂、5重量份增稠剂、37重量份深海鱼肉粉和步骤(2)中制得的胶体,1300rpm,搅拌40min后进行高压均质,原料进口压力为170MPa,温度为35℃,进行首次低温真空脱气,压力1~10Pa,温度4℃;
(4)首次脱气后加入果皮醇提液,混合均匀后于20℃进行低温减压蒸馏完全去除乙醇,相同条件再次进行高压均质,并二次低温真空脱气,压力1~10Pa,温度4℃,后边搅拌边充入氮气,550MPa静态高压除菌15min,无菌灌装即得。
实施例5:按如下方法制备牛油果果酱:
一、原料的制备和准备:
乳化剂由聚甘油脂肪酸酯、蔗糖脂肪酸酯、丙二醇脂肪酸酯、大豆卵磷脂组成,乳化剂中聚甘油脂肪酸酯:蔗糖脂肪酸酯:丙二醇脂肪酸酯:大豆卵磷脂的重量比为2:3:1:3;
稳定剂为柠檬酸亚锡二钠;
抗氧化剂由焦亚硫酸钠、维生素C、维生素E和原花青素组成,抗氧化剂中焦亚硫酸钠:维生素C:维生素E:原花青素的重量比为1:8:3:5;
增稠剂由黄原胶和卡拉胶组成,黄原胶:卡拉胶重量比为7:2。
所述深海鱼肉粉的制备方法如下:
(1)将200重量份的银鳕鱼的去鳞带皮净肉加入15重量份葱姜和20重量份料酒腌制20min,蒸制20min,去除葱姜冷却至30℃备用;
(2)无菌条件下加入3倍体积的蛋白酶液,加入7份茶多酚匀浆后30℃酶解1h,酶解过程中4L/min通入氮气,再85℃,20min灭酶得鱼蛋白胨;所述蛋白酶由碱性蛋白酶和胰蛋白酶组成,酶解时采用碳酸氢钠溶液调节pH至8.0~9.5,胰蛋白酶活力单位为1200 U,碱性蛋白酶活力单位为1600U,所述蛋白酶液中含0.25wt%胰蛋白酶和5μg/mL的碱性蛋白酶;
(3)将鱼蛋白胨-40℃冷冻4h,10~50Pa冻干16h,冻干物中加入0.8wt%二氧化硅后超微粉碎过100目筛网得深海鱼粉,-20℃保存。
坚果粉采用如下方法制得:
(4)称取60重量份山核桃仁加入100重量份大粒食盐125℃炒制2.5h至含水量1%;
(5)筛除食盐,将坚果仁粗磨为粒径2mm粉末后进行微波超声联合处理,微波功率600W,超声频率100kHz,处理时间130min;
(6)加入坚果仁总重1.5wt%的二氧化硅粉末,超微粉碎后过80目筛,4℃,真空条件保存。
二、牛油果果酱的制备:
(1)取完全成熟的150重量份牛油果分离果皮、果核、果肉,牛油果分离后的果皮:果核:果肉的重量比为3:20:75,将果皮干燥粉碎后用1倍体积90%乙醇水溶液35℃密闭浸泡48h后抽滤取滤液得果皮醇提液;
(2)将牛油果核与30份菠萝蜜果核和30份榴莲果核于115℃高压蒸制25min,去皮后与20份黑皮花生和20份黑芝麻于135℃烘烤2h,冷却至室温后超微粉碎并过50目筛网,加入60份坚果粉和8份乳化剂和5份稳定剂混合均匀后投入胶体磨中精细研磨,研磨后胶体粒径为50μm;
(3)将10~20份鹅肥肝蒸熟后剔除筋膜,加入牛油果果肉匀浆后90℃灭酶25s,加入20份抗氧化剂、9份增稠剂、50重量份深海鱼肉粉和步骤(2)中制得的胶体,1500rpm,搅拌40min后进行高压均质,原料进口压力为150MPa,温度为30℃,进行首次低温真空脱气,压力1~10Pa,温度4℃;
(4)首次脱气后加入果皮醇提液,混合均匀后于10℃进行低温减压蒸馏完全去除乙醇,相同条件再次进行高压均质,并二次低温真空脱气,压力1~10Pa,温度4℃,后边搅拌边充入氮气,550MPa静态高压除菌5min,无菌灌装即得。
对照实施例:中国专利CN109105839A实施例1中的公开的方法制备牛油果果酱,作为样品用于后续实验检测的对照组。
本发明中加入多种富含油脂的动植物原料,而牛油果中富含水分,坚果很鱼肉中富含蛋白质小颗粒,容易出现析水,分层等稳定性问题,特将实施例1-5及对照实施例中制备的牛油果果酱用于稳定性考察实验,用于检测牛油果果酱的稳定性,方法如下:
选择生产的成品置于室温条件下贮存,观察其组织状态,以考察产品稳定性(方法及标准参考GB/T 22474-2008果酱及SB/T10196-1993果酱通用技术条件)。稳定性考察结果实施例见下表1(表中的成品指冷藏后熟12小时后的产品)。
表1稳定性观察结果
表1结果显示,本发明在30天内均可保持性状稳定,不出现水油分离的现象,部分实施例在60天内仍可保持稳定,无褐变无哈喇味而对照实施例中无任何稳定性和抗氧化性保护措施,导致成品在常温下很快出现水油分离现象,同时产生褐变和油脂氧化出现哈喇味现象。
取实施例1-5及对照实施例新鲜制备的牛油果果酱用于脂肪酸种类及含量的测定,方法如下:
用索氏提取法测量果酱中的脂肪含量,对脂肪进行甲酯化后用气相色谱测定脂肪酸组成及含量。样品甲酯化过程:称量20mg脂肪于10mL试管中,向试管中加人2mL 0.5mol/L甲醇-氢氧化钠,40℃水浴加热20min,再加人2mL三氟化硼-甲醇(1:3,V:V),40℃水浴加热20min,冷却后加人2mL正已烷振荡萃取,吸出正已烷层,再加人1mL正已烷振荡萃取,将2次萃取液混合至10mL试管中,加人1g无水硫酸钠吸水后供气相色谱仪分析。
气相升温程序:初始温度为140℃,保持5min,之后以5℃/min的速率升高至240℃,保持25min,载气为氮气,流速为1.4mL/min。进样口温度为250℃,氢火焰检测器温度为260℃,每个样品做2个平行样,结果见表2和表3。
表2果酱中单不饱和脂肪酸的含量
表3果酱中多不饱和脂肪酸的含量
注:其他多不饱和脂肪酸包括二十碳二烯酸、二十碳三烯酸、二十碳五烯酸、花生四烯酸四中多不饱和脂肪酸的含量总和。
表2和表3结果表明,本发明制备的牛油果果酱中富含多种单不饱和脂肪酸和多不饱和脂肪酸,脂肪酸组成合理,适用不同食用保健需求的人品,有助于血液中胆固醇的降低和预防心脑血管疾病的发生。而仅以牛油果为原料制备果酱则仅含两种单不饱和脂肪酸,脂肪酸组成单一,且绝大部分为油酸,其对血脂的降低作用不显著,保健效果较差。
牛油果果酱中其他有效成分的测定:
采用液相色谱仪测定果酱中游离氨基酸、儿茶素、绿原酸的含量,采用BCA法测定样品中的总蛋白质含量,结果见表4:
表4牛油果果酱中其他有效成分含量
表4结果可知本发明果酱中含有对照实施例中几乎不含的儿茶素和绿原酸,二者在牛油果的果皮中均大量存在,通过醇提法转移进入果酱中,提升抗菌消炎、抗氧化、抗肿瘤、延缓衰老、抗病毒、降糖、降血脂和保肝利胆等多种保健功效,同时游离氨基酸中含有如精氨酸、谷氨酸、天冬氨酸等多种呈味氨基酸有效提升果酱的风味。动物蛋白和坚果蛋白的加入降低了总脂肪的含量,提升总蛋白含量,营养更为均衡。
对实施例1-5及对照实施例中制备的牛油果果酱进行风味感官测评(方法及标准参考GB/T22474-2008果酱及SB/T10196-1993果酱通用技术条件),评分标准如下:
表5感官评价标准
结果如下表:
表6牛油果果酱感官测评结果
样品 | 气味 | 色泽 | 口感 | 滋味 | 总分 |
实施例1 | 17 | 18 | 27 | 28 | 90 |
实施例2 | 18 | 19 | 28 | 26 | 91 |
实施例3 | 19 | 19 | 29 | 27 | 94 |
实施例4 | 17 | 20 | 27 | 26 | 90 |
实施例5 | 17 | 17 | 25 | 23 | 82 |
对照实施例 | 10 | 13 | 22 | 5 | 50 |
由上表结果可知本发明制备的牛油果果酱坚果香味浓、无其他异味,颜色深绿均一,口感细腻顺滑,无粗糙颗粒,有海鲜坚果的鲜味,鲜味十足,总和感官显著好于对照实施例。
综上所述,本发明采用多种坚果和深海鱼类搭配牛油果作为果酱的原料使果酱中含有DHA、EPA、亚麻酸、亚油酸、花生四烯酸、二十碳二烯酸、二十碳三烯酸、二十碳五烯酸等多不饱和脂肪酸及油酸、棕榈油酸、芥酸、二十碳一烯酸等单不饱和脂肪酸,脂肪酸双键越多不饱和度越高。多不饱和脂肪酸是必需脂肪酸,在体内不能合成,必须由食物供给,适量的摄入亚油酸可以降低血清总胆固醇含量,DHA和EPA则可促进脑部及视力的发育,本发明的果酱中包含不饱和脂肪酸种类较多,可满足不同消费者的保健或消费需求,营养均衡丰富,为考虑消费者的多元化而赋予其功能性。充分利用牛油果的各个部分,充分发挥牛油果的营养价值,提高原料利用率;通过醇提方法可有效利用牛油果皮中提取的儿茶素和绿原酸,使果酱具有具有抗菌消炎、抗氧化、抗肿瘤、延缓衰老、抗病毒、降糖、降血脂和保肝利胆等多种保健功效。在果酱的加工过程中填充惰性气体氮气、添加抗氧化剂、超高压灭酶、全程低温操作等加工手段,有效避免了不饱和脂肪酸在加工和储存过程中可能出现的氧化褐变酸败等问题,延长保质期,保留原料中的营养成分。利用微波超声联用和蛋白酶酶解大分子动植物蛋白,减少鱼类和坚果中大蛋白的免疫原性,减少食用果酱可能产生的过敏现象,食用更为安全。同时,大分子蛋白分解为小分子蛋白胨后更易吸收,增加营养价值。在牛油果作为主要原料的基础上加入坚果粉和深海鱼粉,可充分利用坚果粉和深海鱼粉中的游离氨基酸、短肽等风味物质,提升果酱的口感,海鱼的鲜味和坚果的香味突出,有效解决了牛油果本身口感不佳的问题。由于原料中含有大量富含油脂和水分的动植物,在果酱的制备过程中加入合理配比的乳化剂、稳定剂、增稠剂,可有效解决水油分离的稳定问题,提供一种粘稠均匀细化的多元营养果酱产品。
以上实施例仅为说明本发明的技术思想,不能以此限定本发明的保护范围,凡是按照本发明提出的技术思想,在技术方案基础上所做的任何改动,均落入本发明保护范围之内;本发明未涉及的技术均可通过现有技术加以实现。
Claims (8)
1.一种牛油果果酱,其特征在于,由如下重量份的原料制备而成:100~200份牛油果、30~60份深海鱼肉粉、10~20份鹅肥肝、15~35份菠萝蜜果核、20~40份榴莲果核、50~80份坚果粉、10~25份黑皮花生、15~30份黑芝麻、2~20份乳化剂、1~10份稳定剂、5~20份抗氧化剂、5~15份增稠剂;
所述深海鱼肉粉为三文鱼、金枪鱼、鳕鱼、银鳕鱼、鮟鱇鱼、胸棘鲷、海鳗中的一种或多种加工制成的粉末,粒径小于100目;所述坚果粉为巴旦木、山核桃、榛子、扁桃仁、夏威夷果、腰果、松子、香榧、南瓜籽中的一种或多种加工制成的粉末,粒径为70~120目,水分含量为0.1~1.5%;所述乳化剂由聚甘油脂肪酸酯、蔗糖脂肪酸酯、丙二醇脂肪酸酯、大豆卵磷脂组成;所述稳定剂为羧甲基纤维素钠或柠檬酸亚锡二钠;所述抗氧化剂由焦亚硫酸钠、维生素C、维生素E和原花青素组成;所述增稠剂由黄原胶和卡拉胶组成。
2.根据权利要求1中所述的一种牛油果果酱,其特征在于:所述深海鱼肉粉的制备方法如下:
(1)将150~200重量份的三文鱼、金枪鱼、鳕鱼、银鳕鱼的混合去鳞带皮净肉加入葱姜和料酒腌制20~40min,蒸制15~30min,去除葱姜冷却至30~35℃备用;所述混合去鳞带皮净肉中三文鱼:金枪鱼:鳕鱼:银鳕鱼的重量比为5:1:3:7;
(2)无菌条件下加入1~4倍体积的蛋白酶液,加入1~10份茶多酚匀浆后30~35℃酶解1~4h,酶解过程中1L/min通入氮气,再70~90℃,10~30min灭酶得鱼蛋白胨;所述蛋白酶为碱性蛋白酶、木瓜蛋白酶、胰蛋白酶、菠萝蛋白酶中的一种或多种;
(3)将鱼蛋白胨-40℃冷冻4h,10~50Pa冻干12~18h,冻干物中加入0.1~1wt%二氧化硅后超微粉碎过100目筛网得深海鱼粉,-20℃保存。
3.根据权利要求2中所述的一种牛油果果酱,其特征在于:所述蛋白酶由木瓜蛋白酶和胰蛋白酶组成,酶解时采用碳酸氢钠溶液调节pH至7.5~8.5,胰蛋白酶活力单位为2000 U,木瓜蛋白酶活力单位为1500U,所述蛋白酶液中含0.25wt%胰蛋白酶和2.5μg/mL的木瓜蛋白酶;或所述蛋白酶仅为菠萝蛋白酶,采用柠檬酸调节pH至5.0~6.0,酶活力单位为2500U,所述蛋白酶液中含4μg/mL菠萝蛋白酶。
4.根据权利要求1中所述的一种牛油果果酱,其特征在于:所述坚果粉采用如下方法制得:
(1)称取5~15重量份山核桃仁、2~4重量份榛子仁、1~3重量份扁桃仁、1~5重量份夏威夷果仁、5~10重量份松子仁、3~10重量份香榧仁,加入100重量份大粒食盐120~140℃炒制1~3h至含水量0.1~1.5%;
(2)筛除食盐,将坚果仁粗磨为粒径1~3mm粉末后进行微波超声联合处理,微波功率400~650W,超声频率100kHz,处理时间130~160min;
(3)加入坚果仁总重1~5wt%的二氧化硅粉末,超微粉碎后过70~120目筛,4℃,真空条件保存。
5.根据权利要求1中所述的一种牛油果果酱,其特征在于:所述乳化剂中聚甘油脂肪酸酯:蔗糖脂肪酸酯:丙二醇脂肪酸酯:大豆卵磷脂的重量比为1:1:1:3;所述抗氧化剂中焦亚硫酸钠:维生素C:维生素E:原花青素的重量比为1:1:3:5;所述增稠剂中黄原胶:卡拉胶重量比为4:1。
6.一种如权利要求1-5中任一项所述牛油果果酱的制备方法,其特征在于,包含如下具体步骤:
(1)取完全成熟的牛油果分离果皮、果核、果肉,将果皮干燥粉碎后用1~3倍体积乙醇25~35℃密闭浸泡24~48h后抽滤取滤液得果皮醇提液;
(2)将牛油果核与榴莲果核和菠萝蜜果核于115~121℃高压蒸制15~30min,去皮后与黑皮花生和黑芝麻于125~140℃烘烤2~4h,冷却至室温后超微粉碎并过50目筛网,加入坚果粉、乳化剂和稳定剂混合均匀后投入胶体磨中精细研磨,研磨后胶体粒径为20~50μm;
(3)将鹅肥肝蒸熟后剔除筋膜,加入牛油果果肉匀浆后90~95℃灭酶15~60s,加入抗氧化剂、增稠剂、深海鱼肉粉和步骤(2)中制得的胶体,500~1500rpm,搅拌30~60min后进行高压均质,原料进口压力为150~170MPa,温度为25~45℃,进行首次脱气;
(4)首次脱气后加入果皮醇提液,混合均匀后于15~20℃进行低温减压蒸馏完全去除乙醇,相同条件再次进行高压均质,并二次脱气后边搅拌边充入氮气,500~600MPa静态高压除菌10~20min,无菌灌装即得。
7.根据权利要求7中所述的一种牛油果果酱制备方法,其特征在于:所述牛油果分离后的果皮:果核:果肉的重量比为1~5:15~24:45~80;所述乙醇为75%~100%乙醇水溶液;所述首次脱气和二次脱气均采用低温真空脱气,压力1~10Pa,温度4℃。
8.根据权利要求7中所述的一种牛油果果酱,其特征在于,还包括步骤:精细研磨后的胶体,于37℃,pH7.8的条件下用活力单位为2000 U,稀释浓度为0.25wt%胰蛋白酶处理5min,pH2.0的条件下用活力单位为2800 U,稀释浓度为0.7μg/mL胃蛋白酶处理5min。
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