CN111357890A - 一种红肉苹果的加工方法 - Google Patents
一种红肉苹果的加工方法 Download PDFInfo
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- CN111357890A CN111357890A CN202010145535.3A CN202010145535A CN111357890A CN 111357890 A CN111357890 A CN 111357890A CN 202010145535 A CN202010145535 A CN 202010145535A CN 111357890 A CN111357890 A CN 111357890A
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Abstract
本发明属于食品领域,具体涉及一种红肉苹果的加工方法,所述方法依次包括:破碎/榨汁、巴氏杀菌、酶解、离心、超滤澄清、循环的纳滤和反渗透、以及杀菌灌装等步骤。本发明还涉及由所述方法得到的浓缩苹果汁和浓缩果酸汁,以及所述浓缩苹果汁和浓缩果酸汁的用途。
Description
技术领域
本发明属于食品领域,具体涉及一种苹果的加工方法。
背景技术
红肉苹果是蔷薇科(Rosaceae)苹果属(Malus Mill)植物,其果实的果肉呈红色。目前世界各地有多种红肉苹果品种,包括新疆红肉苹果(Malus sieversiif.neidzwetzkyana(Dieck)Langenf)以及一些人工培育的品种,例如新疆洪勋系列、美国Robert Crab、日本红宝石甜、瑞士红色之爱(Redlove)等。已有文献报道,红肉苹果果肉含有多种花色苷、多酚类物质和黄酮类物质,具有抗氧化能力。
红肉苹果为高酸苹果,总酸含量通常是普通苹果的5倍以上,直接食用口感不佳。红肉苹果所含的有机酸中大部分是苹果酸。苹果酸是一种优良的酸味剂,酸感柔和,与柠檬酸配合使用可以模拟出更真实的天然果实酸味特征。苹果酸有L型、D型两种旋光异构体,其中,只有L型可以被人体代谢。L-苹果酸是生物体三羧酸循环中间体,具有一定的生理功能,是最有价值的新一代食品酸味剂,多用于高端食品、保健品、婴儿食品配方。红肉苹果中的苹果酸为L型,具有较高的利用价值。
发明内容
针对红肉苹果榨汁后的果汁酸度过高导致难以直接食用、口感不佳的问题,本申请提供了一种红肉苹果的加工方法,所述方法可以将红肉苹果中具有营养活性的花色苷、多酚、绿原酸等大分子物质与L-苹果酸分离开来。一方面降低了苹果汁中的果汁酸度,另一方面,在脱除了花色苷等物质后,回收、富集了接近无色的天然L-苹果酸的果酸汁,实现了红肉苹果的综合开发利用。本发明的方法也适合于其他种类的苹果的加工,可在降低苹果果汁酸度的同时,实现苹果酸的回收富集。
在一个方面,本申请提供了一种对苹果进行加工的方法,包括以下步骤:
步骤1:对苹果进行机械破碎,然后冷压榨,粗过滤后得到苹果浊汁;
步骤2:对苹果浊汁进行杀菌;
步骤3:对杀菌后的苹果浊汁进行酶解;
步骤4:对酶解后的苹果浊汁进行离心;
步骤5:对离心后的苹果浊汁采用陶瓷膜进行过滤,得到单倍苹果清汁;
步骤6:单倍苹果清汁采用纳滤膜进行过滤分离脱酸,得到纳滤膜前果汁和纳滤膜后果酸汁,其中,纳滤膜后果酸汁进一步采用反渗透膜进行浓缩,得到反渗透膜前果酸汁和透过反渗透膜的水,所述透过反渗透膜的水全部或部分回至纳滤膜前果汁;监测记录纳滤膜前果汁及反渗透膜前果酸汁的酸度;
步骤7:按照步骤6进行循环过滤和浓缩,直到纳滤膜前果汁的酸度不高于0.5%(例如0.1%-0.2%、0.2%-0.3%、0.3%-0.4%或0.4%-0.5%)且反渗透膜前果酸汁的酸度为2%-15%(例如2%-3%、3%-4%、4%-5%、5%-6%、6%-7%、7%-8%、8%-9%、9%-10%、10%-11%、11%-12%、12%-13%、13%-14%或14%-15%),由此分别得到浓缩苹果汁和浓缩果酸汁,所述浓缩苹果汁即本步骤中的纳滤膜前果汁,所述浓缩果酸汁即本步骤中的反渗透膜前果酸汁。
用于本发明加工方法的苹果可以是高酸苹果。本发明中,“高酸苹果”指的是总酸含量不低于0.6%(例如0.6%-0.7%、0.7%-0.8%、0.8%-0.9%、0.9%-1.0%或不低于1.0%)的苹果,包括但不限于以下品种:澳洲青苹、昂塔、酸王、红科普(美丽施密茨)、鲁加1号、鲁加5号、鲁加6号。
在某些实施方案中,用于本发明加工方法的苹果为红肉苹果。本发明中,“红肉苹果”是指蔷薇科苹果属植物的果实,其果肉为红色,包括但不限于以下品种:新疆红肉苹果、洪勋1号、洪勋3号、洪勋6号、夏红肉、黛红、红色之爱、Roberts Crab、红之梦、红宝石甜。
在某些实施方案中,步骤1之前任选地还有以下一个或多个对苹果进行前处理的步骤:例如:对苹果进行挑选,去除烂果;对苹果进行清洗(例如采用鼓泡和喷淋两道清洗);将清洗后的苹果风干。
在某些实施方案中,步骤1中的冷压榨采用带式压榨法,包括以下步骤:常温状态下使用打浆机破碎红肉苹果,破碎后的红肉苹果果肉进入带式压榨机压榨,分离果汁与大部分果渣。收集压榨后的果汁,得到单倍的红肉苹果浊汁。
在某些实施方案中,步骤1中使用精滤机和双联过滤器对压榨后得到的红肉苹果浊汁进行过滤。在某些实施方案中,精滤机滤网规格为0.15-0.5mm(例如0.15-0.2mm、0.2-0.3mm、0.3-0.4mm或0.4-0.5mm,例如0.45mm)。在某些实施方案中,双联过滤器滤网孔径80-200目(例如80-100目、100-120目、120-140目、140-160目、160-180目或180-200目,例如100目)。
在某些实施方案中,步骤2中的杀菌为巴氏杀菌。在某些实施方案中,巴氏杀菌在70℃-85℃(例如70-80℃或80-85℃的温度下进行,例如进行30s。在某些实施方案中,巴氏杀菌在80℃下进行30s。
在某些实施方案中,所述方法还包括:在杀菌之后酶解之前,对苹果浊汁进行冷却,例如,冷却至适宜酶解的温度。
在某些实施方案中,步骤3中使用果胶酶和/或淀粉酶进行酶解。在某些实施方案中,果胶酶添加量为10-130ppm(例如10-30ppm、30-60ppm、60-90ppm、90-120ppm或120-130ppm,例如105ppm)。在某些实施方案中,淀粉酶添加量为50-120ppm(例如50-70ppm、70-90ppm,90-110ppm或110-120ppm,例如90ppm)。在某些实施方案中,酶解温度控制在35-60℃(例如35-40℃、40-50℃或50-60℃,例如48℃)。在某些实施方案中,酶解时间控制在30-150min(例如30-60min、60-90min、90-120min或120-150min,例如120min)
在某些实施方案中,步骤4中依次采用卧螺离心机和碟式离心机进行两道离心。在某些实施方案中,离心转速设定在2500-5000rpm左右(例如2500-3000rpm、3000-4000rpm或4000-5000rpm,例如3200rpm或4200rpm)。在某些实施方案中,卧螺离心后得到的果汁的果肉含量控制至<5%(例如1%-2%、2%-3%、3%-4%或4%-5%,例如1.73%)。在某些实施方案中,经过碟式离心,果汁的果肉含量降低至1.5%以内(例如0.1%-0.3%、0.3%-0.6%、0.6%-0.9%、0.9%-1.0%、1.0%-1.2%或1.2%-1.5%,例如0.54%)。
在某些实施方案中,步骤5中所述过滤为超滤或微滤。在某些实施方案中,步骤5中使用的陶瓷膜的孔径为50-100nm(例如50-60nm、60-70nm、70-80nm、80-90nm或90-100nm,例如50nm)。在某些实施方案中,过膜时控制物料温度在25℃-50℃(例如25℃-30℃、30℃-35℃、35℃-40℃、40℃-45℃或45℃-50℃,例如31℃),在某些实施方案中,控制过膜压力在1.5-4MPa(例如1.5-2MPa、2-2.5MPa、2.5-3MPa、3-3.5MPa或3.5-4MPa,例如2.1MPa)。
在某些实施方案中,步骤5得到的单倍苹果清汁的可溶性固形物含量为8%-15%(例如8%-9%、9%-10%、10%-11%、11%-12%、12%-13%、13%-14%或14%-15%,例如10%),酸度为0.7%-2%(例如0.7%-0.9%、0.9%-1%、1%-1.2%、1.2%-1.4%、1.4%-1.6%、1.6%-1.8%或1.8%-2%,例如1.5%)。
在某些实施方案中,步骤6使用截留分子量(MWCF)为150-300Dolton(例如150-200Dolton、200-250Dolton或250-300Dolton)的纳滤膜。
在某些实施方案中,步骤6使用纳米级RO反渗透膜。
在某些实施方案中,步骤6和步骤7中,纳滤膜及反渗透膜运行时,控制物料温度在30-45℃(例如30-35℃、35-40℃或40-45℃,例如42℃)。
在某些实施方案中,步骤6和步骤7中,纳滤及反渗透运行压力为1.0-3.5MPa(例如1.0-1.5MPa、1.5-2.0MPa、2.0-2.5MPa、2.5-3.0MPa或3.0-3.5MPa)。在某些实施方案中,纳滤运行压力2.5MPa,在某些实施方案中,反渗透运行压力3.0MPa。
在某些实施方案中,步骤6和步骤7还包括:监测记录纳滤膜前果汁的可溶性固形物含量。在某些实施方案中,步骤7得到的浓缩苹果汁的可溶性固形物含量为10%-32%(例如10%-12%、12%-14%、14%-16%、16%-18%、18%-20%、20%-22%、22%-24%、24%-26%、26%-28%、28%-30%或30%-32%,例如18.6%)。
在某些实施方案中,步骤7得到的反渗透膜前果酸汁的酸度为2%-15%(例如2%-5%、5%-8%、8%-10%、10%-12%或12%-15%,例如4.14%)。
本发明中,“酸度”指的是水果制品的总酸,即水果制品中所有未解离的酸和已解离的酸的总量,可以通过标准碱滴定来测定,示例性的测定方法可参见《GB/T 12456-2008食品中总酸的测定》。
在某些实施方案中,步骤7之后还有对浓缩苹果汁和浓缩果酸汁分别进行杀菌、灌装存储的步骤。
在某些实施方案中,本发明的方法包括以下步骤:
(1)挑拣苹果,采用鼓泡和喷淋两道清洗,风干后待榨;
(2)机械破碎,然后冷压榨,粗过滤后得到苹果浊汁;
(3)对苹果浊汁进行巴氏杀菌,巴氏杀菌温度70℃-85℃,时间15-45s(例如30s);
(4)对巴氏杀菌后的果汁进行酶解处理;
(5)采用卧螺、碟式离心机进行两道离心;
(6)离心后采用50-100nm陶瓷膜进行澄清过滤,得到单倍苹果清汁;检测可溶性固形物含量约10%,酸度1.5%;
(7)苹果清汁采用截留分子量(MWCF)为150-300Dolton的纳滤膜进行过滤分离脱酸,得到纳滤膜前果汁和纳滤膜后果酸汁,其中纳滤膜后果酸汁进一步采用反渗透浓缩,反渗透透过的水分全部或部分回至纳滤膜前果汁,继续过滤分离;按此循环过滤、浓缩,纳滤膜及反渗透膜运行中控制物料温度在30-45℃,纳滤膜运行压力为1.0-3.5MPa,反渗透运行压力1.0-3.5MPa;监测纳滤膜前果汁的可溶性固形物和滴定酸度,以及反渗透膜前果酸汁的酸度;最终,纳滤膜前果汁酸度0.4%-0.5%,可溶性固形物含量10%-32%(例如18.6%),反渗透膜前果酸汁酸度2%-15%(例如4.14%);由此得到浓缩苹果汁和浓缩果酸汁;
(8)对浓缩苹果汁和浓缩果酸汁分别进行杀菌、灌装存储。
图1示例性地显示了本发明的一个加工方法,依次包括:挑拣清洗、破碎/榨汁、巴氏杀菌、酶解、离心、超滤澄清、循环的纳滤和反渗透、以及杀菌灌装。
本发明基于膜分离研究技术。在果酸分离环节,对比了超滤膜和纳滤膜两种分离膜。其中,所用超滤膜截留分子量在5000-50000Dolton,与150-300Dolton纳滤膜相比,对总酚等大分子物质的截留率只有后者的20%左右。使用纳滤膜得到的果酸汁产品颜色更接近无色。因此本发明选用纳滤膜进行果酸的分离。反渗透膜主要是对分离后的果酸汁进行进一步的富集浓缩。
本发明基于膜分离技术研究,使用纳滤和反渗透膜组合工艺,将苹果果汁分成两部分,一部分主要为脱酸后的浓缩苹果汁,另外一部分为高浓度的果酸汁。前者因酸度的降低,口感得到提升,可加工利用于纯果汁产品;另一部分高浓度果酸汁可用作其他食品饮料的配料,也可以用于提取制备苹果酸等酸味剂。整个加工过程无有效成分损失,无外部添加水分,膜系统运行流畅。该工艺方法实现了红肉苹果资源的综合开发利用,在果汁加工领域尤其是酸度较高的果实加工方面属于一种创新性的思路。
在一个方面,本申请提供了一种浓缩苹果汁,其通过本发明的方法得到。
在一个方面,本申请提供了一种浓缩果酸汁,其通过本发明的方法得到。
苹果所含的有机酸以苹果酸为主,此外还有少量的柠檬酸、酒石酸、琥珀酸、草酸和/或奎宁酸等其他有机酸。因此,在某些实施方案中,本发明的浓缩果酸汁除了包含苹果酸以外,还包含少量的其他有机酸(例如柠檬酸、酒石酸、琥珀酸、草酸和/或奎宁酸)。可以通过适当的分离手段对本发明的浓缩果酸汁所含的有机酸进行分离,以提取制备苹果酸、柠檬酸、酒石酸等酸味剂。此外,本发明的浓缩果酸汁还可用作食品配料。
在一个方面,本申请提供了本发明的浓缩苹果汁或浓缩果酸汁用于制备食品的用途。所述食品包括但不限于:果酱、果粉、冰淇淋、雪糕、果冻、饮料、酒、糖果、烘焙食品。
在一个方面,本申请提供了一种食品,所述食品的原料中包含本发明的浓缩苹果汁或浓缩果酸汁。所述食品包括但不限于:果酱、果粉、冰淇淋、雪糕、果冻、饮料、酒、糖果、烘焙食品。
在某些实施方案中,本发明的浓缩苹果汁作为所述食品的主料或配料。
在某些实施方案中,本发明的浓缩果酸汁作为所述食品的配料。
在一个方面,本申请提供了本发明的浓缩果酸汁用于制备酸味剂的用途,所述酸味剂选自苹果酸(例如L-苹果酸)、柠檬酸、酒石酸。
在一个方面,本申请提供了一种酸味剂,其以本发明的浓缩果酸汁为原料制得,所述酸味剂选自苹果酸(例如L-苹果酸)、柠檬酸、酒石酸。
有益效果
本发明的加工方法具有以下有益效果中的一个或多个:
1、加工过程无有效成分损失;红肉苹果中的营养物质分别被分离到浓缩苹果汁和浓缩果酸汁中,其中,蔗糖、黄酮、多酚、绿原酸等营养物质大多数存在于浓缩苹果汁中;浓缩果酸汁中,则主要是保留了小分子的有机酸、游离氨基酸、金属离子等;
2、无外部添加水分,膜系统运行流畅、高效;
3、加工过程属于物理过程,无相态变化,无化学变化;
4、本发明的加工方法一方面通过降低榨取苹果果汁的酸度,提高其食用口感,另一方面,分离出的浓缩果酸汁可用于制备酸味剂,也可用作食品配料,实现了红肉苹果资源的价值综合开发利用,同时也适用于其他种类苹果的加工。
附图说明
图1示例性地显示了本发明的加工方法的各个步骤,依次包括:挑拣清洗、破碎/榨汁、巴氏杀菌、酶解、离心、超滤澄清、循环的纳滤和反渗透、以及杀菌灌装。
具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述,但是本领域技术人员将会理解,下列实施例仅用于说明本发明,而不应视为限定本发明的范围。实施例中未注明具体条件者,按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者,均为可以通过市购获得的常规产品。
实施例1红肉苹果的加工
(1)挑拣红肉苹果,采用鼓泡和喷淋两道清洗,风干后待榨;
(2)机械破碎,然后冷压榨,粗过滤后得到苹果浊汁;
(3)对浊汁进行巴氏杀菌,巴氏杀菌温度80℃,时间30s;
(4)对杀菌后的苹果浊汁冷却、酶解;果胶酶添加量105ppm,淀粉酶添加量90ppm,48℃酶解120min;
(5)采用卧螺、碟式离心机进行两道离心;卧螺离心机转鼓设定3200rpm,离心后果汁的果肉含量为1.73%;碟式离心机转速为4200rpm,离心后果肉含量降低至0.54%;
(6)离心后采用50nm陶瓷膜进行澄清过滤,过滤温度31℃,过膜运行压力2.1MPa。得到单倍红肉苹果清汁,检测可溶性固形物含量约10%,酸度1.5%;
(7)单倍红肉苹果清汁采用截留分子量(MWCF)为150-300Dolton的纳滤膜进行过滤分离脱酸,得到纳滤膜前果汁和纳滤膜后果酸汁,其中纳滤膜后果酸汁进一步采用反渗透浓缩,反渗透膜孔径0.1-1.0nm,压力可在2MPa以上。反渗透透过的水分全部回至纳滤膜前果汁,继续过滤分离;按此循环过滤、浓缩,纳滤膜及反渗透膜运行中控制物料温度在42℃,纳滤膜运行压力为2.5MPa,反渗透运行压力3.0MPa;实时监测纳滤膜前果汁的可溶性固形物和酸度,以及反渗透膜前果酸汁的酸度;最终,纳滤膜前果汁酸度0.4%,可溶性固形物含量18.6%,反渗透膜前果酸汁酸度4.14%,由此得到浓缩苹果汁和浓缩果酸汁;
(8)对浓缩苹果汁和浓缩果酸汁分别进行杀菌、灌装存储。
对比例
使用截留分子量在5000-50000Dolton的超滤膜替代150-300Dolton纳滤膜,进行上述制备过程。对最终产品进行检测,发现总酚等大分子物质的截留率只有实施例1的20%左右,并且实施例1得到的果酸汁产品颜色更接近无色。
以上实施例仅用以说明本发明的技术方案而非限制,对本发明的技术方案进行修改或者等同替换,而不脱离本发明技术方案的宗旨和范围的,其均应涵盖在本发明的保护范围之内。
Claims (10)
1.一种对苹果进行加工的方法,包括以下步骤:
步骤1:对苹果进行机械破碎,然后冷压榨,粗过滤后得到苹果浊汁;
步骤2:对苹果浊汁进行杀菌;
步骤3:对杀菌后的苹果浊汁进行酶解;
步骤4:对酶解后的苹果浊汁进行离心;
步骤5:对离心后的苹果浊汁采用陶瓷膜进行澄清过滤,得到单倍苹果清汁;
步骤6:单倍苹果清汁采用纳滤膜进行过滤分离脱酸,得到纳滤膜前果汁和纳滤膜后果酸汁,其中,纳滤膜后果酸汁进一步采用反渗透膜进行浓缩,得到反渗透膜前果酸汁和透过反渗透膜的水,所述透过反渗透膜的水全部回至纳滤膜前果汁;监测记录纳滤膜前果汁及反渗透膜前果酸汁的酸度;
步骤7:按照步骤6进行循环过滤和浓缩,直到纳滤膜前果汁的酸度不高于0.5%且反渗透膜前果酸汁的酸度为2%-15%,由此分别得到浓缩苹果汁和浓缩果酸汁,所述浓缩苹果汁即本步骤中的纳滤膜前果汁,所述浓缩果酸汁即本步骤中的反渗透膜前果酸汁。
2.权利要求1的方法,所述方法具有以下特征中的一个或多个:
(1)所述苹果是高酸苹果;
(2)所述苹果是红肉苹果;
(3)步骤1之前,还有以下一个或多个对苹果进行前处理的步骤:
对苹果进行挑选,去除烂果;
对苹果进行清洗(例如采用鼓泡和喷淋两道清洗);和
将清洗后的苹果风干;
(4)步骤2中,所述杀菌为巴氏杀菌;
(5)所述方法还包括:在杀菌之后酶解之前,对苹果浊汁进行冷却,例如,冷却至适宜酶解的温度;
(6)步骤3中,使用果胶酶和/或淀粉酶酶解;
(7)步骤4中依次采用卧螺离心机和碟式离心机进行两道离心;
(8)步骤5中使用的陶瓷膜的孔径为50-100nm;
(9)步骤5得到的单倍苹果清汁的可溶性固形物含量为8%-15%,酸度为0.7%-2%;
(10)步骤6使用截留分子量为150-300Dolton的纳滤膜;
(11)步骤6和步骤7中,纳滤膜及反渗透膜运行时,控制物料温度在40-45℃;
(12)步骤6和步骤7中,纳滤及反渗透运行压力为2.0-3.5MPa;
(13)步骤7之后,还有对浓缩苹果汁和浓缩果酸汁分别进行杀菌、灌装存储的步骤。
3.一种浓缩苹果汁,其通过权利要求1或2的方法得到。
4.一种浓缩果酸汁,其通过权利要求1或2的方法得到。
5.权利要求3的浓缩苹果汁或权利要求4的浓缩果酸汁用于制备食品的用途。
6.权利要求5的用途,所述食品选自:果酱、果粉、冰淇淋、雪糕、果冻、饮料、酒、糖果、烘焙食品。
7.一种食品,所述食品的原料中包含权利要求3的浓缩苹果汁或权利要求4的浓缩果酸汁。
8.权利要求7的食品,其选自:果酱、果粉、冰淇淋、雪糕、果冻、饮料、酒、糖果、烘焙食品。
9.权利要求4的浓缩果酸汁用于制备酸味剂的用途,所述酸味剂选自苹果酸、柠檬酸、酒石酸。
10.一种酸味剂,其以权利要求4的浓缩果酸汁为原料制得,所述酸味剂选自苹果酸、柠檬酸、酒石酸。
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