CN110367409A - 一种nfc果蔬汁的生产工艺 - Google Patents
一种nfc果蔬汁的生产工艺 Download PDFInfo
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- CN110367409A CN110367409A CN201910526838.7A CN201910526838A CN110367409A CN 110367409 A CN110367409 A CN 110367409A CN 201910526838 A CN201910526838 A CN 201910526838A CN 110367409 A CN110367409 A CN 110367409A
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Abstract
本发明涉及果汁生产领域,公开了一种NFC果蔬汁的生产工艺,包括如下步骤:(1)原料取汁:选择成熟的新鲜水果或者蔬菜,经去皮和/或去核处理后,破碎,取汁;(2)配料:按配方比例混合上述果蔬汁;(3)过滤;(4)轻度热杀菌;(5)灌装;(6)冷杀菌;(7)按产品标准检验,喷码、包装、入库。本发明采用轻度热杀菌结合冷杀菌改进NFC果蔬汁的生产工艺,与传统的UHT瞬时高温杀菌方式相比,可以最大限度的降低热杀菌对风味的影响,不仅可以提升产品风味,同时可以延长产品的货架期。
Description
技术领域
本发明涉及果汁生产领域,尤其是涉及一种NFC果蔬汁的生产工艺。
背景技术
NFC果汁是将新鲜原果清洗后压榨出果汁,经瞬间杀菌后直接罐装(不经过浓缩及复原),完全保留了水果原有的新鲜风味。如今市场上绝大多数的纯鲜果汁,只是一般的浓缩还原果汁,是将浓缩果汁兑以水、糖、防腐剂等还原成可喝的果汁,由于经过浓缩与还原的复杂加工,其新鲜度及口感均无法与NFC产品相比。
市场上现有的NFC产品多采用UHT瞬时高温杀菌后,瞬时冷却至室温后进行洁净灌装或者无菌冷灌装,例如,在中国专利文献上公开的“一种软枣猕猴桃NFC果汁的加工技术”,其公告号CN109418647A,包括机械剥皮;鲜榨果汁;高压均质;灭酶杀菌;无菌灌装等步骤。
但现有技术中洁净灌装后的产品货架期只有21天,对物流的要求很高。NFC产品在UHT杀菌后,无菌冷灌装可以解决产品货架期短的问题,将货架期延长达到4个月,但无菌冷灌装设备多为进口设备,不仅固定资产投入成本高,设备对人员基本操作技能的要求高,且每次生产的最小批次量很大,具有高成本、高技术难度且生产灵活性很差的诸多缺点。并且UHT瞬间热杀菌的方式,虽然保证了产品微生物受控,但是以损失产品风味为代价的。
冷杀菌方式是近些年在国外开始陆续有企业采用的杀菌方式,国内也有企业在用,但单纯采用冷杀菌方式产品货架期只有7-10天,虽然产品的新鲜度得到了保证,但货架期太短增加了产品的销售难度。
发明内容
本发明是为了克服现有技术中的NFC果汁货架期短,增加了产品的销售难度,如果采用无菌冷灌装延长货架期,又会导致设备连续运行批次量大,且设备投资高,具有高成本、高技术难度且生产灵活性很差的问题,提供一种NFC果蔬汁的生产工艺,结合冷杀菌和热杀菌两种杀菌方式,在不增加额外过多的设备改在和固定资产投资的情况下,保证更长的货架期和更好的产品品质。
为了实现上述目的,本发明采用以下技术方案:
一种NFC果蔬汁的生产工艺,包括如下步骤:(1)原料取汁;(2)配料:按配方比例混合取得的果蔬汁;(3)过滤;(4)轻度热杀菌:杀菌温度为65-85℃;(5)灌装;(6)超高压冷杀菌:压力为400Mpa-750Mpa。
本发明采用轻度热杀菌结合冷杀菌改进NFC果蔬汁的生产工艺,与传统的UHT瞬时高温杀菌方式相比,改为轻度热杀菌方式,可以最大限度的降低热杀菌对风味的影响,同时为满足尽可能长的货架期的需求,但又不额外增加过多固定资产投资和技术难度,不对原有车间环境做过多改造,仅在灌装后增加超高压冷杀菌工艺,不仅可以提升产品风味,同时可以将产品货架期由原来的21天延长至3个月。
作为优选,步骤(4)中轻度热杀菌的时间为10-30s。在此时间范围内,可以保证NFC果蔬汁的风味和口感不受影响。
作为优选,步骤(6)中超高压冷杀菌的杀菌时间2-10min。采用此时间,可以有效提高NFC果蔬汁的货架期。
作为优选,步骤(1)中原料取汁时选择成熟的新鲜水果或者蔬菜,经去皮和/或去核处理后,破碎,取汁,原料包括苹果、梨、桃、橙、柠檬、柑橘、胡萝卜、芒果、草莓、桑葚、石榴、龙眼、荔枝、树莓、猕猴桃、菠萝、香蕉、蓝莓、羽衣甘蓝、菠菜、黄瓜中的一种或多种。可以丰富NFC果蔬汁的口味,满足不同人群的需求。
作为优选,步骤(2)配料过程中在果蔬汁中加入用酪蛋白磷酸肽和可溶性膳食纤维包覆茶多酚形成的促消化纳米颗粒,其制备方法为:
a)将水果取汁后的剩余渣料晾晒后在50~70℃下烘干12~24h,粉碎过筛后得到果渣粉料;
b)将果渣粉料加入pH为3.8~5.8的醋酸-醋酸钠缓冲溶液中,料液比为1:16~20,并加入质量分数为1.0~1.4%的纤维素酶,40~60℃下酶解4~6h;
c)过滤后将上清液减压浓缩,加入与浓缩后的溶液质量比为3~5:1的乙醇醇沉12~24h;
d)离心分离后沉淀在55~65℃下真空干燥6~12h后得到可溶性膳食纤维;
e)将上述制得的可溶性膳食纤维溶于水制得可溶性膳食纤维溶液,并调节溶液pH至2.0~2.5;
f)将pH均为2.0~2.5的酪蛋白磷酸肽溶液与茶多酚溶液混合得到混合溶液,并将混合溶液在搅拌状态下逐滴加入上述可溶性膳食纤维溶液中,其中酪蛋白磷酸肽、可溶性膳食纤维与茶多酚的质量比为(0.5~2):(0.5~2):1,三者的总浓度为1~2g/L;
g)调节体系pH至5.0~6.0,搅拌1~3h后离心分离,将沉淀真空冷冻干燥后得到促消化纳米颗粒。
茶多酚可以刺激人体胃肠道反应,加速大肠蠕动,从而具有舒缓肠胃、促进消化、治疗便秘的效果;同时,茶多酚与维生素C融合时,还可以达到减肥消脂功效,因此在饮料中添加茶多酚可以使饮料具有促进消化及减肥等受消费者欢迎的功效。但如果将茶多酚直接添加在NFC果蔬汁中,会影响NFC果蔬汁的风味和口感,有违NFC果蔬汁高新鲜度和口感的初衷。因此本发明用酪蛋白磷酸肽和可溶性膳食纤维包覆茶多酚形成促消化纳米颗粒,使茶多酚在NFC果蔬汁中不会释放影响产品的风味,而是在进入人体中才会在胃肠液的作用下释放出来,被人体吸收利用。壁材中的的酪蛋白磷酸肽是以牛乳酪蛋白为原料,通过生物技术制得的具有生物活性的多肽,可用于各种营养、保健食品中,能有效促进人体对钙、铁、锌等二价矿物营养素的吸收和利用。可溶性膳食纤维可被大肠内有益菌发酵成乙酸、乳酸等有机酸,降低肠道pH,促进肠内有益菌双歧杆菌生长,防止肠道黏膜萎缩,维持肠道微生物平衡与健康,发酵产生的有机酸能加快食物在胃肠的蠕动与消化,促进粪便排泄。因此本发明添加的促消化纳米颗粒,可以均匀分散在NFC果蔬汁中,不会影响产品的风味和口感,并可以使生产出的NFC果蔬汁具有促进消化、通便、促进钙、铁、锌等营养元素吸收的功能。同时可溶性膳食纤维从水果取汁后的剩余渣料中提取,可以实现生产原料的回收利用,减少浪费。
将酪蛋白磷酸肽、可溶性膳食纤维和茶多酚混合后,在酸性条件下,可溶性膳食纤维分子链上的氨基可以与溶液中的氢离子结合,以带正电荷的-NH3 +出现,使可溶性膳食纤维表面带正电荷,从而与表面带有负电荷的酪蛋白磷酸肽通过静电作用生成离子键;酪蛋白磷酸肽上的疏水键可以与茶多酚中的氢键位点发生可逆结合反应;而茶多酚上的羟基可以与可溶性膳食纤维上的氨基形成氢键,降低可溶性膳食纤维的亲水性,使可溶性膳食纤维的长链交织在一起,形成网络状。
因此在促消化纳米颗粒的制备过程中,三者的添加顺序及比例非常重要。制备时先将酪蛋白磷酸肽与茶多酚混合,再与可溶性膳食纤维发生反应,离子键作用强于氢键作用,所以茶多酚能被酪蛋白磷酸肽与可溶性膳食纤维包覆,加入到乳酸菌果汁饮料中不会与蛋白质发生反应;三者的比例选取不当也同样会影响纳米颗粒的形成和包覆效果。
作为优选,步骤(3)中过滤时将果蔬汁过20-60目筛。去除杂质的同时可以保证保留部分果肉,提升产品的风味和口感。
作为优选,步骤(5)中,待经过轻度热杀菌的果蔬汁冷却到室温后,再进行洁净灌装。保证洁净灌装及后续冷杀菌的效果。
因此,本发明具有如下有益效果:
(1)采用轻度热杀菌结合冷杀菌改进NFC果蔬汁的生产工艺,与传统的UHT瞬时高温杀菌方式相比,改为轻度热杀菌方式,可以最大限度的降低热杀菌对风味的影响,同时为满足尽可能长的货架期的需求,但又不额外增加过多固定资产投资和技术难度,不对原有车间环境做过多改造,仅在灌装后增加超高压冷杀菌工艺,不仅可以提升产品风味,同时可以将产品货架期由原来的21天延长至3个月;
(2)在NFC果蔬汁中添加了由酪蛋白磷酸肽和可溶性膳食纤维包覆茶多酚形成的促消化纳米颗粒,使产品具有刺激人体胃肠道反应、加速大肠蠕动、舒缓肠胃、促进消化、治疗便秘、减肥消脂、促进钙、铁、锌等营养元素吸收的功效,其中的可溶性膳食纤维是从水果榨汁后的剩余渣料中提取而得,可以实现生产原料的回收利用,减少浪费。
具体实施方式
下面结合具体实施方式对本发明做进一步的描述。
实施例1:
一种NFC橙汁的生产工艺,包括如下步骤:
(1)原料取汁:选择成熟的新鲜橙子和柑橘,经去皮和去核处理后,破碎,取汁;
(2)配料:按1:1比例混合上述橙汁和柑橘汁;
(3)过滤:过20目筛网,去除杂质但保留部分果肉;
(4)轻度热杀菌:75℃下杀菌20s;
(5)灌装:待上述橙汁冷却到室温后,进行洁净灌装;
(6)冷杀菌:将灌装后的橙汁放入超高压冷杀菌设备,500Mpa下冷杀菌5min;
(7)按产品标准检验,喷码、包装、入库。
实施例2:
一种NFC黄瓜汁的生产工艺,包括如下步骤:
(1)原料取汁:选择成熟的新鲜黄瓜,经去皮处理后,破碎,取汁;
(2)过滤:过60目筛网,去除杂质但保留部分果肉;
(3)轻度热杀菌:85℃下杀菌10s;
(4)灌装:待上述黄瓜汁冷却到室温后,进行洁净灌装;
(5)冷杀菌:将灌装后的黄瓜汁放入超高压冷杀菌设备,750Mpa下冷杀菌2min;
(6)按产品标准检验,喷码、包装、入库。
实施例3:
一种NFC橙汁的生产工艺,包括如下步骤:
(1)原料取汁:选择成熟的新鲜橙子和柑橘,经去皮和去核处理后,破碎,取汁;
(2)配料:按1:1比例混合上述橙汁和柑橘汁,并加入质量分数为0.1%的促消化纳米颗粒,促消化纳米颗粒的制备方法为:将水果取汁后的剩余渣料晾晒后在60℃下烘干24h,粉碎过筛后得到果渣粉料;将果渣粉料加入pH为4.0的醋酸-醋酸钠缓冲溶液中,料液比为1:18,并加入质量分数为1.2%的纤维素酶,50℃下酶解5h;过滤后将上清液减压浓缩,加入与浓缩后的溶液质量比为4:1的乙醇醇沉20h;离心分离后沉淀在60℃下真空干燥10h后得到可溶性膳食纤维;将上述制得的可溶性膳食纤维溶于水制得可溶性膳食纤维溶液,并调节溶液pH至2.2;将pH均为2.2的酪蛋白磷酸肽溶液与茶多酚溶液混合得到混合溶液,并将混合溶液在搅拌状态下逐滴加入上述可溶性膳食纤维溶液中,其中酪蛋白磷酸肽、可溶性膳食纤维与茶多酚的质量比为1.5:1.5:1,三者的总浓度为1.5g/L;调节体系pH至5.5,搅拌2h后离心分离,将沉淀真空冷冻干燥后得到促消化纳米颗粒;
(3)过滤:过20目筛网,去除杂质但保留部分果肉;
(4)轻度热杀菌:75℃下杀菌20s;
(5)灌装:待上述橙汁冷却到室温后,进行洁净灌装;
(6)冷杀菌:将灌装后的橙汁放入超高压冷杀菌设备,500Mpa下冷杀菌5min;
(7)按产品标准检验,喷码、包装、入库。
实施例4:
一种NFC草莓蓝莓汁的生产工艺,包括如下步骤:
(1)原料取汁:选择成熟的新鲜草莓和蓝莓,经去皮处理后,破碎,取汁;
(2)配料:按2:1比例混合上述草莓汁和蓝莓汁,并加入质量分数为0.2%的促消化纳米颗粒,促消化纳米颗粒的制备方法为:将水果取汁后的剩余渣料晾晒后在50℃下烘干20h,粉碎过筛后得到果渣粉料;将果渣粉料加入pH为3.8的醋酸-醋酸钠缓冲溶液中,料液比为1:16,并加入质量分数为1.0%的纤维素酶,40℃下酶解4h;过滤后将上清液减压浓缩,加入与浓缩后的溶液质量比为3:1的乙醇醇沉12h;离心分离后沉淀在55℃下真空干燥6h后得到可溶性膳食纤维;将上述制得的可溶性膳食纤维溶于水制得可溶性膳食纤维溶液,并调节溶液pH至2.0;将pH均为2.0的酪蛋白磷酸肽溶液与茶多酚溶液混合得到混合溶液,并将混合溶液在搅拌状态下逐滴加入上述可溶性膳食纤维溶液中,其中酪蛋白磷酸肽、可溶性膳食纤维与茶多酚的质量比为0.5:0.5:1,三者的总浓度为1g/L;调节体系pH至5.0,搅拌1h后离心分离,将沉淀真空冷冻干燥后得到促消化纳米颗粒;
(3)过滤:过40目筛网,去除杂质但保留部分果肉;
(4)轻度热杀菌:65℃下杀菌30s;
(5)灌装:待上述草莓蓝莓汁冷却到室温后,进行洁净灌装;
(6)冷杀菌:将灌装后的草莓蓝莓汁放入超高压冷杀菌设备,400Mpa下冷杀菌10min;
(7)按产品标准检验,喷码、包装、入库。
实施例5:
一种NFC荔枝汁的生产工艺,包括如下步骤:
(1)原料取汁:选择成熟的新鲜荔枝,经去皮和去核处理后,破碎,取汁;
(2)配料:在上述荔枝汁中加入质量分数为0.3%的促消化纳米颗粒,促消化纳米颗粒的制备方法为:将水果榨汁后的剩余渣料晾晒后在70℃下烘干12h,粉碎过筛后得到果渣粉料;将果渣粉料加入pH为5.8的醋酸-醋酸钠缓冲溶液中,料液比为1:20,并加入质量分数为1.4%的纤维素酶,60℃下酶解6h;过滤后将上清液减压浓缩,加入与浓缩后的溶液质量比为5:1的乙醇醇沉24h;离心分离后沉淀在65℃下真空干燥12h后得到可溶性膳食纤维;将上述制得的可溶性膳食纤维溶于水制得可溶性膳食纤维溶液,并调节溶液pH至2.5;将pH均为2.5的酪蛋白磷酸肽溶液与茶多酚溶液混合得到混合溶液,并将混合溶液在搅拌状态下逐滴加入上述可溶性膳食纤维溶液中,其中酪蛋白磷酸肽、可溶性膳食纤维与茶多酚的质量比为2:2:1,三者的总浓度为2g/L;调节体系pH至6.0,搅拌3h后离心分离,将沉淀真空冷冻干燥后得到促消化纳米颗粒;
(3)过滤:过20目筛网,去除杂质但保留部分果肉;
(4)轻度热杀菌:75℃下杀菌20s;
(5)灌装:待上述荔枝汁冷却到室温后,进行洁净灌装;
(6)冷杀菌:将灌装后的橙汁放入超高压冷杀菌设备,500Mpa下冷杀菌5min;
(7)按产品标准检验,喷码、包装、入库。
对比例1:
一种NFC橙汁的生产工艺,包括如下步骤:
(1)原料取汁:选择成熟的新鲜橙子和柑橘,经去皮和去核处理后,破碎,取汁;
(2)配料:按1:1比例混合上述橙汁和柑橘汁;
(3)过滤:过20目筛网,去除杂质但保留部分果肉;
(4)UHT杀菌:135℃下杀菌20s;
(5)灌装:待上述橙汁冷却到室温后,进行洁净灌装;
(6)按产品标准检验,喷码、包装、入库。
对比例2:
一种NFC橙汁的生产工艺,包括如下步骤:
(1)原料取汁:选择成熟的新鲜橙子和柑橘,经去皮和去核处理后,破碎,取汁;
(2)配料:按1:1比例混合上述橙汁和柑橘汁;
(3)过滤:过20目筛网,去除杂质但保留部分果肉;
(4)灌装:对上述橙汁进行洁净灌装;
(5)冷杀菌:将灌装后的橙汁放入超高压冷杀菌设备,500Mpa下冷杀菌5min;
(6)按产品标准检验,喷码、包装、入库。
对比例3:
对比例3与实施例1的区别在于步骤(4)中轻度热杀菌的温度为55℃,其余均与实施例1中相同。
对比例4:
对比例4与实施例1的区别在于步骤(6)中冷杀菌的压力为300Mpa,其余均与实施例1中相同。
对比例5:
对比例5与实施例3的区别在于对比例5在步骤(2)中用茶多酚代替促消化纳米颗粒,其余均与实施例3中相同。
对比例6:
对比例6与实施例3的区别在于对比例6中在制备促消化纳米颗粒时,将pH均为2.2的可溶性膳食纤维溶液、酪蛋白磷酸肽溶液和茶多酚溶液直接混合得到混合溶液,其他均与实施例3中相同。
对比例7:
对比例7与实施例3的区别在于对比例7中在制备促消化纳米颗粒时,先将pH为2.2的酪蛋白磷酸肽溶液与可溶性膳食纤维溶液混合得到混合溶液,再将混合溶液逐滴加入pH为2.2的茶多酚溶液中,其他均与实施例3相同。
对比例8:
对比例8与实施例3的区别在于对比例8中在制备促消化纳米颗粒时,酪蛋白磷酸肽、可溶性膳食纤维与茶多酚的质量比为0.5:0.5:2,其他均与实施例3相同。
上述实施例与对比例中制得的NFC果蔬汁的保质期及风味如表1所示。
表1:NFC果蔬汁的保质期及风味情况。
从表1中可以看出,对比例1和对比例2中分别采用UHT杀菌及冷杀菌的杀菌工艺,生产出的产品保质期远远低于本发明中采用轻度热杀菌结合冷杀菌的杀菌工艺;对比例3和对比例4分别改变轻度热杀菌的温度及冷杀菌时的压力,产品保质期同样明显降低,说明本发明中轻度热杀菌及冷杀菌时选择的工艺参数不是常规选择;对比例5中直接在果汁中加入茶多酚,使产品有明显的茶味及苦涩,影响产品的风味及口感;对比例6-对比例8中改变添加的促消化纳米颗粒的制备时各组分的添加顺序及用量,产品均有轻微茶味和苦涩,是由于改变制备过程中的参数,会影响促消化纳米颗粒的包覆情况及稳定性,导致茶多酚释放影响产品的风味及口感。
Claims (7)
1.一种NFC果蔬汁的生产工艺,其特征是,包括如下步骤:(1)原料取汁;(2)配料:按配方比例混合取得的果蔬汁;(3)过滤;(4)轻度热杀菌:杀菌温度为65-85℃;(5)灌装;(6)超高压冷杀菌:压力为400Mpa-750Mpa。
2.根据权利要求1所述的一种NFC果蔬汁的生产工艺,其特征是,步骤(4)中轻度热杀菌的时间为10-30s。
3.根据权利要求1或2所述的一种NFC果蔬汁的生产工艺,其特征是,步骤(6)中超高压冷杀菌的杀菌时间2-10min。
4.根据权利要求1所述的一种NFC果蔬汁的生产工艺,其特征是,步骤(1)中原料取汁时选择成熟的新鲜水果或者蔬菜,经去皮和/或去核处理后,破碎,取汁,原料包括苹果、梨、桃、橙、柠檬、柑橘、胡萝卜、芒果、草莓、桑葚、石榴、龙眼、荔枝、树莓、猕猴桃、菠萝、香蕉、蓝莓、羽衣甘蓝、菠菜、黄瓜中的一种或多种。
5.根据权利要求1所述的一种NFC果蔬汁的生产工艺,其特征是,步骤(2)配料过程中在果蔬汁中加入用酪蛋白磷酸肽和可溶性膳食纤维包覆茶多酚形成的促消化纳米颗粒,其制备方法为:
a)将水果取汁后的剩余渣料晾晒后在50~70℃下烘干12~24h,粉碎过筛后得到果渣粉料;
b)将果渣粉料加入pH为3.8~5.8的醋酸-醋酸钠缓冲溶液中,料液比为1:16~20,并加入质量分数为1.0~1.4%的纤维素酶,40~60℃下酶解4~6h;
c)过滤后将上清液减压浓缩,加入与浓缩后的溶液质量比为3~5:1的乙醇醇沉12~24h;
d)离心分离后沉淀在55~65℃下真空干燥6~12h后得到可溶性膳食纤维;
e)将上述制得的可溶性膳食纤维溶于水制得可溶性膳食纤维溶液,并调节溶液pH至2.0~2.5;
f)将pH均为2.0~2.5的酪蛋白磷酸肽溶液与茶多酚溶液混合得到混合溶液,并将混合溶液在搅拌状态下逐滴加入上述可溶性膳食纤维溶液中,其中酪蛋白磷酸肽、可溶性膳食纤维与茶多酚的质量比为(0.5~2):(0.5~2):1,三者的总浓度为1~2g/L;
g)调节体系pH至5.0~6.0,搅拌1~3h后离心分离,将沉淀真空冷冻干燥后得到促消化纳米颗粒。
6.根据权利要求1所述的一种NFC果蔬汁的生产工艺,其特征是,步骤(3)中过滤时将果蔬汁过20-60目筛。
7.根据权利要求1所述的一种NFC果蔬汁的生产工艺,其特征是,步骤(5)中,待经过轻度热杀菌的果蔬汁冷却到室温后,再进行洁净灌装。
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