CN111418801A - 一种超高压灭菌处理牛油果果泥的方法 - Google Patents
一种超高压灭菌处理牛油果果泥的方法 Download PDFInfo
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Abstract
本发明公开了一种超高压灭菌处理牛油果果泥的方法,其特征在于牛油果果泥由未成熟牛油果的果实制备而成,包括原料处理、第一次超声处理、高压处理、第二次超声处理、中压处理和释压包装;本发明的有益效果是:牛油果果泥加入柠檬酸、甲壳素和海藻酸钠,起到护色和抑菌的效果,能够对细胞壁起到了一定程度的保护;超声处理在进行除泡的同时还意外地发现短时间的超声处理对海藻酸钠和甲壳素膜有加强阻遏效果,从而保证了高压灭菌过程中海藻酸钠和甲壳素膜对细胞壁起到了一定程度的保护,长时间的超声在进行除泡的同时还能破坏复合膜,有效地实现了乙烯利溶液透过薄膜来作用细胞壁,完成后熟过程。
Description
技术领域:
本发明属于果蔬加工技术领域,更具体地涉及一种超高压灭菌处理牛油果果泥的方法。
背景技术:
牛油果(鳄梨,学名:Butyrospermum parkiiKotschy),一种生长于热带的樟科树的果实。山榄科牛油果属植物,广布非洲热带,中国云南元江引种站有大面积栽培,其果实营养价值很高,含多种维生素和蛋白质,可与奶油媲美,有“森林奶油”的美称。
炭疽病是牛油果的重要病害,主要危害成熟果实,也可侵染叶片、嫩枝、花及幼果,引起落果及果实腐烂,缩短货架期。一般果实成熟后发病,果熟前病斑直径不超过5毫米,圆形,轻微凹陷,棕色或黑色。条件适宜时,病斑扩展很快,凹陷明显,病斑中心出现辐射状开裂,最终病斑连片,出现粉红色分生孢子堆。随着果实逐渐成熟,病原菌能侵入果肉,造成黑绿色干腐。
目前灭菌的手段有多种,应用最多的是高温湿热灭菌法,使用最为广泛,效果较好,能够杀死包括孢子在内的绝大多数微生物。但是该法需要在高温高压下进行,这势必会导致果实内营养价值很高的维生素和蛋白质变性,从而严重影响果实的品质。
HPP超高压灭菌技术是一种近几年兴起的灭菌技术,其工作原理在密闭的超高压容器内,用水作为介质对软包装食品等物料施以400~600MPa的压力或用高级液压油施加以100~1000map的压力。从而杀死其中几乎所有的细菌、霉菌和酵母菌,而且不会像高温杀菌那样造成营养成分破坏和风味变化。
超高压灭菌的机理是通过破坏菌体蛋白中的非共价键,使蛋白质高级结构破坏,从而导致蛋白质凝固及酶失活。超高压还可造成菌体细胞膜破裂,使菌体内化学组分产生外流等多种细胞损伤,这些因素综合作用导致了微生物死亡。
公司针对超高压灭菌在牛油果果酱应用研究许久,但是存在瓶颈一直制约技术的普及和应用,具体为:如果将成熟的牛油果果酱采用超高压灭菌,由于成熟的牛油果在酶的作用下细胞壁已软化,在超高压作用下,细胞壁很容易破损,而植物细胞内的液泡极易在高压下破裂释放内容物,这些具有活性的物质被释放到高压状态下很容易产生变性,从而导致产品整体形态较差、色泽较差,营养成分不足的问题;而牛油果品种不同,成熟度的衡量标准差异极大,不同成熟度的牛油果对于加工工艺要求苛刻;
如果将未成熟的牛油果果酱采用超高压灭菌,在超高压作用下,一些应用于果实后熟的胞外酶在制备果酱过程中释放在体系中,而这些胞外酶在超高压作用下失活,导致后期口感较差;并且为了获得较好的灭菌效果,一味增加高压的同时,细胞壁在高压下也存在破损的可能性。
发明内容:
为解决上述问题,克服现有技术的不足,本发明提供了一种超高压灭菌处理牛油果果泥的方法,能够有效的解决
第一个技术问题是在超高压作用下,成熟的牛油果果酱细胞壁很容易破损,而植物细胞内的液泡极易在高压下破裂释放内容物,这些具有活性的物质被释放到高压状态下很容易产生变性,从而导致产品整体形态较差、色泽较差,营养成分不足的问题;
第二个技术问题是未成熟的牛油果果酱采用超高压灭菌,在超高压作用下,一些应用于果实后熟的胞外酶在制备果酱过程中释放在体系中,而这些胞外酶在超高压作用下失活,导致后期口感较差;并且为了获得较好的灭菌效果,一味增加高压的同时,细胞壁在高压下也存在破损的可能性;
本发明解决上述技术问题的具体技术方案为:超高压灭菌处理牛油果果泥的方法,其特征在于所述牛油果果泥由牛油果的果实制备而成,牛油果为未成熟种类;包括原料处理、第一次超声处理、高压处理、第二次超声处理、中压处理和释压包装;
Ⅰ:所述原料处理包括在牛油果果泥加入柠檬酸、甲壳素和海藻酸钠,并在氮气保护状态下搅拌混匀;
Ⅱ:将步骤Ⅰ得到的混合后牛油果果泥进行第一次超声处理,超声参数600-700W,时间10-15s,
Ⅲ:将步骤Ⅱ超声处理后牛油果果泥进行第一次压力处理:转入超高压灭菌器,作用条件为:30-100Mpa;作用时间为5-25min;
Ⅳ:将灭菌后的牛油果果泥进行第二次超声处理,超声参数600-700W,时间5-10min;
Ⅴ:将步骤Ⅳ超声处理后牛油果果泥进行第二次压力处理:转入超高压灭菌器,作用条件为:10-30Mpa;作用时间为5-25min;
Ⅵ:释压包装。
进一步地,所述的第二次超声处理,超声参数600-700W,时间5-10min,并按照质量比为1:100,滴加200ppm的乙烯利溶液。
进一步地,所述的第一次超声处理和第二次超声处理均在钢化玻璃管内进行。
进一步地,所述牛油果果泥、水、柠檬酸、甲壳素和海藻酸钠质量比例为:5-25:1000:1:1-2:0.1-0.2。
本发明的有益效果是:本发明创造性的在牛油果果泥加入柠檬酸、甲壳素和海藻酸钠,起到护色和抑菌的效果,其中抑菌效果能够一定程度上降低灭菌的压力参数,从而降低了高压对细胞壁的损坏,使降低压力实现较好灭菌效果成为可能,还意外地发现甲壳素和海藻酸钠能够对细胞壁起到了一定程度的保护;
本发明创造性地在牛油果果泥中添加了海藻酸钠和甲壳素,并在利用短时间的超声处理,在进行除泡的同时还意外地发现短时间的超声处理对海藻酸钠和甲壳素膜有加强阻遏效果,从而保证了高压灭菌过程中海藻酸钠和甲壳素膜对细胞壁起到了一定程度的保护,避免了细胞壁的破损导致内容物变性;
更意想不到地通过长时间的超声在进行除泡的同时还能改变了海藻酸钠和甲壳素形成复合膜的阻遏效果,有效地实现了乙烯利溶液透过薄膜来作用细胞壁,完成后熟过程,改善口感增强营养活性。
具体实施方式:
在本发明的描述中具体细节仅仅是为了能够充分理解本发明的实施例,但是作为本领域的技术人员应该知道本发明的实施并不限于这些细节。另外,公知的结构和功能没有被详细的描述或者展示,以避免模糊了本发明实施例的要点。对于本领域的普通技术人员而言,可以具体情况理解上述术语在本发明中的具体含义。
本发明的具体实施方式:
实施例一:
超高压灭菌处理牛油果果泥的方法,所述牛油果果泥由牛油果的果实制备而成,牛油果为未成熟种类,牛油果为墨西哥品种,油脂含量低于15%,包括原料处理、第一次超声处理、高压处理、第二次超声处理、中压处理和释压包装;第一次超声处理和第二次超声处理均在钢化玻璃管内进行;
Ⅰ:所述原料处理包括在牛油果果泥加入柠檬酸、甲壳素和海藻酸钠,并在氮气保护状态下搅拌混匀;牛油果果泥、水、柠檬酸、甲壳素和海藻酸钠质量比例为:25:1000:1:2:0.2
Ⅱ:将步骤Ⅰ得到的混合后牛油果果泥进行第一次超声处理,超声参数700W,时间15s,
Ⅲ:将步骤Ⅱ超声处理后牛油果果泥进行第一次压力处理:转入超高压灭菌器,作用条件为:100Mpa;作用时间为25min;
Ⅳ:将灭菌后的牛油果果泥进行第二次超声处理,超声参数700W,时间10min;第二次超声处理,超声参数700W,时间10min,并按照质量比为1:100,滴加200ppm的乙烯利溶液;
Ⅴ:将步骤Ⅳ超声处理后牛油果果泥进行第二次压力处理:转入超高压灭菌器,作用条件为:30Mpa;作用时间为25min;
Ⅵ:释压包装。
实施例二:
超高压灭菌处理牛油果果泥的方法,所述牛油果果泥由牛油果的果实制备而成,牛油果为未成熟种类;牛油果为墨西哥品种,油脂含量低于15%,包括原料处理、第一次超声处理、高压处理、第二次超声处理、中压处理和释压包装;所述的第一次超声处理和第二次超声处理均在钢化玻璃管内进行;
Ⅰ:所述原料处理包括在牛油果果泥加入柠檬酸、甲壳素和海藻酸钠,并在氮气保护状态下搅拌混匀;所述牛油果果泥、水、柠檬酸、甲壳素和海藻酸钠质量比例为:5:1000:1:1:0.1;
Ⅱ:将步骤Ⅰ得到的混合后牛油果果泥进行第一次超声处理,超声参数600W,时间10s,
Ⅲ:将步骤Ⅱ超声处理后牛油果果泥进行第一次压力处理:转入超高压灭菌器,作用条件为:30Mpa;作用时间为5min;
Ⅳ:将灭菌后的牛油果果泥进行第二次超声处理,超声参数600W,时间5min;所述的第二次超声处理,超声参数600W,时间5min,并按照质量比为1:100,滴加200ppm的乙烯利溶液;
Ⅴ:将步骤Ⅳ超声处理后牛油果果泥进行第二次压力处理:转入超高压灭菌器,作用条件为:10Mpa;作用时间为5min;
Ⅵ:释压包装。
实施例三:
超高压灭菌处理牛油果果泥的方法,所述牛油果果泥由牛油果的果实制备而成,牛油果为未成熟种类;牛油果为墨西哥品种,油脂含量低于15%,包括原料处理、第一次超声处理、高压处理、第二次超声处理、中压处理和释压包装;所述的第一次超声处理和第二次超声处理均在钢化玻璃管内进行;
Ⅰ:所述原料处理包括在牛油果果泥加入柠檬酸、甲壳素和海藻酸钠,并在氮气保护状态下搅拌混匀;牛油果果泥、水、柠檬酸、甲壳素和海藻酸钠质量比例为:5-25:1000:1:1.5:0.15;
Ⅱ:将步骤Ⅰ得到的混合后牛油果果泥进行第一次超声处理,超声参数650W,时间12s,
Ⅲ:将步骤Ⅱ超声处理后牛油果果泥进行第一次压力处理:转入超高压灭菌器,作用条件为:50Mpa;作用时间为15min;
Ⅳ:将灭菌后的牛油果果泥进行第二次超声处理,超声参数650W,时间7min;
Ⅴ:将步骤Ⅳ超声处理后牛油果果泥进行第二次压力处理:转入超高压灭菌器,作用条件为:20Mpa;作用时间为15min;所述的第二次超声处理,超声参数650W,时间7min,并按照质量比为1:100,滴加200ppm的乙烯利溶液;
Ⅵ:释压包装。
为了更加直观的展现本发明的工艺优势,特以本发明和相同工艺采用单一变量替换原则进行对比,
表1:本发明和相同工艺采用单一变量替换原则进行对比
1.本发明和对比例1相比,对比例1由于没有添加甲壳素和海藻酸钠,虽然采用了100Mpa的压力灭菌,但是灭菌效果不佳,导致后期染菌,这是由于甲壳素具有一定的抑菌效果导致的;且100Mpa的压力灭菌存在部分细胞壁破损的现象,根据植物学中关于细胞生物学的原理,20-40MPa的压力能使较大细胞的细胞壁因受应力机械断裂而松解,200MPa的压力下细胞壁遭到破坏;
2.本发明和对比例2相比,对比例2没有进行第一次超声处理,由于对比例2虽然添加了海藻酸钠和甲壳素膜,由于没有进行第一次超声处理,细胞的细胞壁因受应力机械断裂而松解,而本发明通过短时间的超声处理,对海藻酸钠和甲壳素膜有加强阻遏效果,从而保证了高压灭菌过程中海藻酸钠和甲壳素膜对细胞壁起到了一定程度的保护,避免了细胞壁的破损导致内容物变性;
3.本发明和对比例3相比,对比例3采用压力灭菌常用的600Mpa,在这个压力下,虽然避免了对比例1中染菌问题,同时海藻酸钠和甲壳素膜也对细胞壁的具有一定的保护,但是由于高压超过了阈值,依旧导致细胞壁的损坏;
4.本发明和对比例4相比,对比例4由于没有进行第二次超声处理,没有及时地解除海藻酸钠和甲壳素膜对细胞壁的保护,乙烯利溶液无法透过薄膜来作用细胞壁,进行后续的后熟过程,即食口感较差;而本发明通过长时间的超声改变了海藻酸钠和甲壳素形成复合膜的阻遏效果,从阻遏性能变成通透性能,有效地实现了乙烯利溶液透过薄膜来作用细胞壁,完成后熟过程,改善口感增强营养活性;
5.本发明和对比例5相比,没有进行第二次低压处理,虽然及时地解除海藻酸钠和甲壳素膜对细胞壁的保护,乙烯利溶液能够透过薄膜来作用细胞壁,但是即食效果较差,产品必须经过一段时间的后熟口感才较佳;而本发明经过第二次低压处理,由于细胞内外存在一定的渗透压,且及时地解除海藻酸钠和甲壳素膜对细胞壁的保护,在高压条件下将乙烯利溶液低渗溶液掺入到植物细胞中,加快后熟过程;
6.本发明和对比例6相比,对比例6没有进行乙烯利溶液的添加,后续的后熟过程较慢,即食口感较差;
7.本发明和对比例7相比,对比例7虽然添加甲壳素和海藻酸钠,具有一定的抑菌效果,但是采用了只有30Mpa的压力灭菌,由于压力没有达到杀死微生物的阈值,灭菌效果不佳,导致后期染菌。
综上所述:本发明创造性的在牛油果果泥加入柠檬酸、甲壳素和海藻酸钠,起到护色和抑菌的效果,其中抑菌效果能够一定程度上降低灭菌的压力,降低了高压对细胞壁的损坏,满足降低压力实现较好灭菌效果成为可能,还意外地发现甲壳素和海藻酸钠能够对细胞壁起到了一定程度的保护;
本发明创造性地在牛油果果泥中添加了海藻酸钠和甲壳素,并利用短时间的超声处理,对海藻酸钠和甲壳素膜具有加强阻遏效果,从而保证了高压灭菌过程中海藻酸钠和甲壳素膜对细胞壁起到了一定程度的保护,避免了细胞壁的破损导致内容物变性;
通过长时间的超声破坏海藻酸钠和甲壳素形成复合膜的阻遏效果,从阻遏性能变成通透性能,有效地实现了乙烯利溶液透过薄膜来作用细胞壁,完成后熟过程,改善口感增强营养活性。
Claims (5)
1.一种超高压灭菌处理牛油果果泥的方法,其特征在于所述牛油果果泥由未成熟牛油果的果实制备而成,包括原料处理、第一次超声处理、高压处理、第二次超声处理和释压包装;
Ⅰ:所述原料处理包括在牛油果果泥加入柠檬酸、甲壳素和海藻酸钠,并在氮气保护状态下搅拌混匀;
Ⅱ:将步骤Ⅰ得到的混合后牛油果果泥进行第一次超声处理,超声参数600-700W,时间10-15s,
Ⅲ:将步骤Ⅱ超声处理后牛油果果泥进行第一次压力处理:转入超高压灭菌器,作用条件为:30-100Mpa;作用时间为5-25min;
Ⅳ:将灭菌后的牛油果果泥进行第二次超声处理,超声参数600-700W,时间5-10min;
Ⅴ:释压包装。
2.根据权利要求1所述的超高压灭菌处理牛油果果泥的方法,其特征在于所述的第二次超声处理,超声参数600-700W,时间5-10min,并按照质量比为1:100,滴加200ppm的乙烯利溶液。
3.根据权利要求1或2所述的超高压灭菌处理牛油果果泥的方法,其特征在于所述步骤Ⅳ第二次超声处理后牛油果果泥还进行第二次压力处理:具体包括将第二次超声处理后牛油果果泥转入超高压灭菌器,作用条件为:10-30Mpa;作用时间为5-25min。
4.根据权利要求1-3任意一项所述的超高压灭菌处理牛油果果泥的方法,其特征在于所述的第一次超声处理和第二次超声处理均在钢化玻璃管内进行。
5.根据权利要求1所述的超高压灭菌处理牛油果果泥的方法,其特征在于所述牛油果果泥、水、柠檬酸、普鲁兰多糖和海藻酸钠质量比例为:5-25:1000:1:1-2:0.1-0.2。
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