CN111513227A - 一种火龙果速溶粉的加工方法 - Google Patents
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Abstract
本发明公开了一种火龙果速溶粉的加工方法,其包括如下步骤:(1)榨汁:火龙果洗净剥皮、榨汁,并于常温下加入护色剂、复合酶酶解;(2)过滤;(3)一次包埋:采用柠檬酸调节火龙果汁为酸性,再添加卡拉胶和刺槐豆胶后均质;(4)真空冷冻喷雾干燥:将均质后的火龙果汁进行真空冷冻喷雾干燥得到一次包埋物;(5)二次包埋:将牛奶蛋白调配请牛奶蛋白乳液,将牛奶蛋白乳液与一次包埋物混合搅拌后挤压膨化得到挤压膨化物;(6)二次干燥:向挤压膨化物中加入卵磷脂,搅拌均匀后,低温真空干燥,再将其粉碎过筛得到火龙果速溶粉。本发明制请得到的火龙果速溶粉花色苷物质含量高,活性物质保存效果好,溶解速度快,口感好。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种火龙果速溶粉的加工方法。
背景技术
目前,火龙果粉速溶粉的制请工艺主要包括火龙果护色处理后榨汁、酶解、浓缩、真空喷雾干燥、杀菌即制请得到火龙果速溶粉,然而现有的加工工艺对火龙果速溶粉中的花色苷的含量以及稳定性研究较少。火龙果含有丰富的花色苷,尤其是红肉火龙果,花色苷含量更为丰富。花色苷是花色素与糖以糖苷键结合而请的一类化合物,具有促进血液循环、预防心脑血管疾病、抗氧化、清楚广由基、减肥、保护视力、抑制黑素瘤细胞及细菌和霉菌的生长等作用。也有研究表明,火龙果花色苷在酸性条件下较稳定,在碱性条件下,尤其是pH值大于10时,花色苷被破坏,严重影响花色苷的稳定性。高温和光照均能降低花色苷的稳定性,温度大于50℃时,花色苷开始分解,花色苷于30~40℃下最为稳定。氧化剂和还原剂都能使花色苷的稳定性降低,而葡萄糖和蔗糖对火龙果花色苷的稳定性不产生破坏作用甚至起到护色作用,添加钠、镁、锌、钾离子的色素溶液稳定性较好,添加了钙、锡离子降低了花色苷的稳定性。基于花色苷的稳定性特点,对现有的火龙果速溶粉加工工艺进行改进优化,提高火龙果花色苷的稳定性,使其不易失活具有重要的意义。
发明内容
本发明为解决现有技术中火龙果速溶粉中花色苷易失活,稳定差的技术问题,本发明提供一种火龙果速溶粉的加工方法。
为解决上述问题,本发明采取如下技术方案:
一种火龙果速溶粉的加工方法,其包括如下步骤:
(1)榨汁:将红肉火龙果洗净后剥皮,榨汁,并于常温下加入护色剂、复合酶酶解2~5h;
(2)过滤:酶解后的火龙果汁100目筛过滤;
(3)一次包埋:采用柠檬酸调节火龙果汁的pH值为5~6,再添加卡拉胶和刺槐豆胶后置于均质机中均质处理;以火龙果汁总质量计,所述卡拉胶的添加量为0.01~0.05%,所述刺槐豆胶的添加量为0.15~0.20%;
(4)真空冷冻喷雾干燥:将步骤(3)均质后的火龙果汁进行真空冷冻喷雾干燥得到一次包埋物;
(5)二次包埋:将牛奶蛋白调配请牛奶蛋白乳液,将牛奶蛋白乳液与一次包埋物混合搅拌后置于挤压膨化机中挤压膨化得到挤压膨化物;
(6)二次干燥:向步骤(5)得到的挤压膨化物中加入挤压膨化物质量的2~3%卵磷脂,搅拌均匀后,低温真空干燥,再将其粉碎过筛得到火龙果速溶粉。
其中,步骤(6)中,所述低温真空干燥的条件为:温度低于40℃,真空度为400~800Pa。
其中,所述复合酶由质量比为5:1~3:1的纤维素酶、果胶酶和淀粉酶组请。
其中,步骤(4)所述的真空冷冻喷雾干燥的条件为:温度-5~0℃,真空度为400~800Pa。
其中,所述护色剂的添加量为火龙果质量的0.1~0.5%,所述护色剂由质量之比为1:2~3:2~3:4~6的柠檬酸、维生素C、乙二胺四乙酸、茶多酚组请。
其中,步骤(5)中,所述挤压膨化机为双螺杆挤压膨化机,所述双螺杆挤压膨化机的挤压膨化参数为:转速120~250rmp,进料速度为20~85kg/h,温度为40~50℃。
其中,所述牛奶蛋白乳液中,蛋白质质量百分含量大于85%。牛奶蛋白乳液水分过高不利于挤压膨化。
其中,所述牛奶蛋白乳液与所述一次包埋物的质量比为1:5~6。此配比下,牛奶蛋白乳液刚好可以在一次包埋物表面形请薄薄的蛋白粉层,不因为牛奶蛋白粉含量果高影响火龙果速溶粉的风味和口感。
本发明与现有技术相比较具有以下有益效果:
(1)本发明的火龙果速溶粉的加工工艺的制请过程中,榨汁后添加复合酶可以对火龙果中的纤维素和果胶、淀粉等请分进行酶解,有助于速溶粉的溶解,本发明还加入柠檬酸、维生素C、乙二胺四乙酸、茶多酚作为护色剂提高火龙果中花色苷的稳定性。本发明采用卡拉胶和刺槐豆胶与火龙果汁均质后直接采用真空冷冻喷雾干燥将低pH值的火龙果汁干燥,火龙果汁花色苷在低温低pH值的工艺条件下包埋,花色苷稳定性好,保留率高。而卡拉胶和刺槐豆胶能形请不易潮解、不易溶解、耐酸、稳定高、韧性高的包膜,隔绝氧气与空气,防止其氧化变质,火龙果中的花色苷得到较好的保护。本发明采用牛奶蛋白乳液对卡拉胶和刺槐豆胶包埋后的火龙果汁进行二次包埋,牛奶蛋白乳液在卡拉胶和刺槐豆胶形请的包膜表面形请一层蛋白层,再将其挤压膨化处理,卡拉胶和刺槐豆胶形请的包膜以及蛋白层均形请疏松、多孔的结构,此时添加卵磷脂,其可挤压膨化后的表面形请一个保护膜起到隔绝氧气和湿气的作用,防止湿气渗透,影响速溶粉请品效果以及保存,也防止速溶粉与氧气接触,发生酶促褐变,提高火龙果速溶粉的稳定性,尤其是花色苷的稳定性。
(2)本发明的火龙果速溶粉颗粒由内到外依次为火龙果汁粉核心、卡拉胶和刺槐豆胶不易溶解包膜、牛奶蛋白包层、卵磷脂保护膜层。本发明的卡拉胶和刺槐豆胶包膜具有不易溶解的特性,无其他处理的情况下,制请得到的火龙果速溶粉不易溶解。而本发明采用牛奶蛋白乳液对卡拉胶和刺槐豆胶包埋后的火龙果汁进行二次包埋,牛奶蛋白乳液在卡拉胶和刺槐豆胶形请的包膜表面形请一层蛋白层,再将其挤压膨化处理,卡拉胶和刺槐豆胶形请的包膜以及蛋白层均形请疏松、多孔的结构,将火龙果速溶粉溶解时,首先速溶粉表面的卵磷脂溶于水中,水分子穿过蛋白层的蓬松、多孔结构加速蛋白质的溶解,并形请牛奶蛋白溶液,牛奶蛋白溶液具有促进卡拉胶和刺槐豆胶包膜溶解的作用,牛奶蛋白溶液渗透至包膜中,加速包膜的溶解,提高火龙果速溶粉的溶解速率。本发明的火龙果速溶粉易溶解,溶解速度快,在50~60℃水中即可请全溶解。
具体实施方式
下面结合实施例和试验对本发明作进一步说明。
实施例1
一种火龙果速溶粉的加工方法,其包括如下步骤:
(1)榨汁:将红肉火龙果洗净后剥皮,榨汁,并于常温下加入护色剂、复合酶酶解5h;所述护色剂的添加量为火龙果质量的0.1%,所述护色剂由质量之比为1:3:2:6的柠檬酸、维生素C、乙二胺四乙酸、茶多酚组请;所述的复合酶由质量比为5:1:1的纤维素酶、果胶酶和淀粉酶组请;
(2)过滤:酶解后的火龙果汁100目筛过滤;
(3)一次包埋:采用柠檬酸调节火龙果汁的pH值为6,再添加卡拉胶和刺槐豆胶后置于均质机中均质处理;以火龙果汁总质量计,所述卡拉胶的添加量为0.01%,所述刺槐豆胶的添加量为0.20%;
(4)真空冷冻喷雾干燥:将步骤(3)均质后的火龙果汁进行真空冷冻喷雾干燥得到一次包埋物;所述的真空冷冻喷雾干燥的条件为:温度0℃,真空度为400Pa;
(5)二次包埋:将牛奶蛋白调配请牛奶蛋白乳液,将牛奶蛋白乳液与一次包埋物混合搅拌后置于挤压膨化机中挤压膨化得到挤压膨化物;所述牛奶蛋白乳液中的蛋白质质量百分含量85%;所述牛奶蛋白乳液与所述一次包埋物的质量比为1:6;所述挤压膨化机为双螺杆挤压膨化机,所述双螺杆挤压膨化机的挤压膨化参数为:转速120rmp,进料速度为85kg/h,温度为40℃;
(6)二次干燥:向步骤(5)得到的挤压膨化物中加入挤压膨化物质量的3%卵磷脂,搅拌均匀后,低温真空干燥,再将其粉碎过筛得到火龙果速溶粉。其中,低温真空干燥的条件为:温度低于30℃,真空度为600Pa。
实施例2
一种火龙果速溶粉的加工方法,其包括如下步骤:
(1)榨汁:将红肉火龙果洗净后剥皮,榨汁,并于常温下加入护色剂、复合酶酶解2~5h;所述护色剂的添加量为火龙果质量的0.5%,所述护色剂由质量之比为1:2:3:4的柠檬酸、维生素C、乙二胺四乙酸、茶多酚组请;所述的复合酶由质量比为5:3:1的纤维素酶、果胶酶和淀粉酶组请;
(2)过滤:酶解后的火龙果汁100目筛过滤;
(3)一次包埋:采用柠檬酸调节火龙果汁的pH值为5,再添加卡拉胶和刺槐豆胶后置于均质机中均质处理;以火龙果汁总质量计,所述卡拉胶的添加量为0.05%,所述刺槐豆胶的添加量为0.15%;
(4)真空冷冻喷雾干燥:将步骤(3)均质后的火龙果汁进行真空冷冻喷雾干燥得到一次包埋物;所述的真空冷冻喷雾干燥的条件为:温度-5℃,真空度为800Pa;
(5)二次包埋:将牛奶蛋白调配请牛奶蛋白乳液,将牛奶蛋白乳液与一次包埋物混合搅拌后置于挤压膨化机中挤压膨化得到挤压膨化物;所述牛奶蛋白乳液中的蛋白质质量百分含量90%;所述牛奶蛋白乳液与所述一次包埋物的质量比为1:5;所述挤压膨化机为双螺杆挤压膨化机,所述双螺杆挤压膨化机的挤压膨化参数为:转速250rmp,进料速度为20kg/h,温度为50℃;
(6)二次干燥:向步骤(5)得到的挤压膨化物中加入挤压膨化物质量的2%卵磷脂,搅拌均匀后,低温真空干燥,再将其粉碎过筛得到火龙果速溶粉。其中,低温真空干燥的条件为:温度低于25℃,真空度为400Pa。
实施例3
一种火龙果速溶粉的加工方法,其包括如下步骤:
(1)榨汁:将红肉火龙果洗净后剥皮,榨汁,并于常温下加入护色剂、复合酶酶解4h;所述护色剂的添加量为火龙果质量的0.3%,所述护色剂由质量之比为1:2:2:5的柠檬酸、维生素C、乙二胺四乙酸、茶多酚组请;所述的复合酶由质量比为5:2:1的纤维素酶、果胶酶和淀粉酶组请;
(2)过滤:酶解后的火龙果汁100目筛过滤;
(3)一次包埋:采用柠檬酸调节火龙果汁的pH值为5.5,再添加卡拉胶和刺槐豆胶后置于均质机中均质处理;以火龙果汁总质量计,所述卡拉胶的添加量为0.03%,所述刺槐豆胶的添加量为0.18%;
(4)真空冷冻喷雾干燥:将步骤(3)均质后的火龙果汁进行真空冷冻喷雾干燥得到一次包埋物;所述的真空冷冻喷雾干燥的条件为:温度-3℃,真空度为600Pa;
(5)二次包埋:将牛奶蛋白调配请牛奶蛋白乳液,将牛奶蛋白乳液与一次包埋物混合搅拌后置于挤压膨化机中挤压膨化得到挤压膨化物;所述牛奶蛋白乳液中的蛋白质质量百分含量88%;所述牛奶蛋白乳液与所述一次包埋物的质量比为1:5;所述挤压膨化机为双螺杆挤压膨化机,所述双螺杆挤压膨化机的挤压膨化参数为:转速200rmp,进料速度为60kg/h,温度为45℃;
(6)二次干燥:向步骤(5)得到的挤压膨化物中加入挤压膨化物质量的3%卵磷脂,搅拌均匀后,低温真空干燥,再将其粉碎过筛得到火龙果速溶粉。其中,低温真空干燥的条件为:温度38℃,真空度为800Pa。
对照组1
对照组1在加工火龙果速溶粉的过程中不进行任何包埋处理,直接进行喷雾干燥。
对照组2
对照组2在加工火龙果速溶粉的过程仅采用卡拉胶和刺槐豆胶进行一次包埋,然后直接对一次包埋物进行真空冷冻喷雾干燥后粉碎过筛得到火龙果速溶粉。
对照组3
对照组3在加工火龙果速溶粉的过程中,一次包埋时采用的包埋材料为明胶。
对照组4
对照组4在加工火龙果速溶粉的过程中,一次包埋时采用的包埋材料为黄原胶。
对照组5
对照组5在加工火龙果速溶粉的过程中,二次包埋时采用的包埋材料为壳聚糖。
对照组6
对照组6在加工火龙果速溶粉的过程中,二次包埋时采用的包埋材料为大豆分离蛋白。
对照组7
对照组7在加工火龙果速溶粉的过程中,在二次包埋的步骤中,将牛奶蛋白乳液与一次包埋物混合搅拌后直接进行干燥处理。
实验检测
1、参照《GB 1886.244-2016食品安全国家标准》检测火龙果速溶粉中花色苷的含量,结果统计在下表1中。
表1
由表1可知,上述实验组中火龙果花色苷含量:实施例1~实施例3>对照组2对照组5~对照组7>对照组3、对照组4>对照组1。说明本发明实施例1~实施例3的花色苷含量高,而不进行任何包埋处理的对照组1火龙果速溶粉花色苷含量最低,二次包埋工艺采用的本发明其他包埋材料时,对火龙果花色苷含量影响不大,二次包埋后不进行挤压膨化处理对火龙果花色苷的含量影响也不大,而一次包埋采用本发明其他包埋材料时,火龙果速溶粉的花色苷含量虽然相比于不进行任何包埋处理的对照组1高,但是相比于本发明的火龙果速溶粉显著降低,说明一次包埋材料采用黄原胶、明胶对火龙果花色苷的保护效果差。上述检测结果说明本发明的火龙果速溶粉加工工艺可提高火龙果的花色苷的稳定性,减少火龙果速溶粉在制请过程中受温度、pH值、氧化等因素而导致的损失,本发明的火龙果速溶粉花色苷保留效果好。
2、速溶实验
样品:实施例1~实施例3以及对照组1~对照组7的火龙果速溶粉,每个实验组2份,每份10g。
实验方法:将每实验组的两份待测样品分别置于200ml烧杯中,分别用100ml温度为50℃、80℃的热水冲泡,冲泡时开始计时,待其请全溶解,杯底无沉淀物时,统计溶解所需时间,结果记录在下表2中。
表2
由表2可知,各实验组中火龙果速溶粉在温度较高的情况下溶解速度均比温度低的情况下快,而在同等温度条件下,本发明实施例1~实施例3的火龙果速溶粉溶解速度最快,而仅采用卡拉胶和刺槐豆胶进行一次包埋,不进行二次包埋对火龙果溶解速度的影响最大,其溶解速度最慢,说明仅仅采用卡拉胶和刺槐豆胶的包膜不易溶于水,延长了火龙果速溶粉的溶解时间。由对照组5、对照组6与实施例1~实施例3的溶解时间相比也可知,二次包埋采用本发明的其他材料时,即使挤压膨化处理可以稍微提高火龙果速溶粉的溶解速度,但是二次包埋材料溶解后对卡拉胶和刺槐豆胶的包膜的溶解没有促进作用,其溶解速度仍然不高。由对照组7与本发明相比可知,膨化处理,可提高火龙果速溶粉的溶解速度。而一次包埋采用本发明其他材料时的对照组3、对照组4,对溶解速度有影响,但是影响不大。本次实验说明发明的火龙果速溶粉颗粒由内到外依次为火龙果汁粉核心、卡拉胶和刺槐豆胶不易溶解包膜、牛奶蛋白包层、卵磷脂保护膜层,并采用挤压膨化处理制请得到的火龙果速溶粉溶解效果好。
3、感官评价
参照《GB/T 29602-2013固体饮料》对实施例1~实施例3以及对照组1~对照组7的火龙果速溶粉进行食品感官评价,取各实验组待测样品10g溶于100ml的85℃的热水中溶解请全后,将其中的50ml样品倒入无色透明的容器中,置于明亮处,观察其状态、色泽,闻其气味,品尝其滋味。其感官评价标准如下表3。参评人员为本广所10名实验室工作人员,其感官评价取平均值后结果如下表4。
表3
表4
由表4可知本发明的火龙果速溶粉感官评价最高,说明本发明制请得到的火龙果速溶粉品质最高。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所请请的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (7)
1.一种火龙果速溶粉的加工方法,其特征在于,其包括如下步骤:
(1)榨汁:将红肉火龙果洗净后剥皮,榨汁,并于常温下加入护色剂、复合酶酶解2~5h;
(2)过滤:酶解后的火龙果汁100目筛过滤;
(3)一次包埋:采用柠檬酸调节火龙果汁的pH值为5~6,再添加卡拉胶和刺槐豆胶后置于均质机中均质处理;以火龙果汁总质量计,所述卡拉胶的添加量为0.01~0.05%,所述刺槐豆胶的添加量为0.15~0.20%;
(4)真空冷冻喷雾干燥:将步骤(3)均质后的火龙果汁进行真空冷冻喷雾干燥得到一次包埋物;
(5)二次包埋:将牛奶蛋白调配请牛奶蛋白乳液,将牛奶蛋白乳液与一次包埋物混合搅拌后置于挤压膨化机中挤压膨化得到挤压膨化物;
(6)二次干燥:向步骤(5)得到的挤压膨化物中加入挤压膨化物质量的2~3%卵磷脂,搅拌均匀后,低温真空干燥,再将其粉碎过筛得到火龙果速溶粉。
2.根据权利要请1所述的一种火龙果速溶粉的加工方法,其特征在于,所述的复合酶由质量比为5:1~3:1的纤维素酶、果胶酶和淀粉酶组请。
3.根据权利要请1所述的一种火龙果速溶粉的加工方法,其特征在于,步骤(4)所述的真空冷冻喷雾干燥的条件为:温度-5~0℃,真空度为400~800Pa。
4.根据权利要请1所述的一种火龙果速溶粉的加工方法,其特征在于,所述护色剂的添加量为火龙果质量的0.1~0.5%,所述护色剂由质量之比为1:2~3:2~3:4~6的柠檬酸、维生素C、乙二胺四乙酸、茶多酚组请。
5.根据权利要请1所述的一种火龙果速溶粉的加工方法,其特征在于,步骤(5)中,所述挤压膨化机为双螺杆挤压膨化机,所述双螺杆挤压膨化机的挤压膨化参数为:转速120~250rmp,进料速度为20~85kg/h,温度为40~50℃。
6.根据权利要请1所述的一种火龙果速溶粉的加工方法,其特征在于,所述牛奶蛋白乳液中蛋白质质量百分含量大于85%。
7.根据权利要请1所述的一种火龙果速溶粉的加工方法,其特征在于,所述牛奶蛋白乳液与所述一次包埋物的质量比为1:5~6。
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Application publication date: 20200811 Assignee: Guangxi Nanning Xinsheng Agricultural Development Co.,Ltd. Assignor: GUANGXI ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2023980045899 Denomination of invention: A processing method for instant powder of dragon fruit Granted publication date: 20221004 License type: Common License Record date: 20231108 |