CN111642663A - 一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法 - Google Patents
一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法 Download PDFInfo
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Abstract
本发明开发了一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法，以新鲜梨果实为原料，经过榨汁、高压脉冲电场处理、梨渣红曲发酵、红曲色素提取、梨渣提取水溶性膳食纤维、调配、杀菌和灌装制得膳食纤维红曲梨饮料产品。本发明加工的膳食纤维红曲梨饮料，色泽红艳，酸甜可口，富含膳食纤维，同时具有红曲的保健功效。
Description
技术领域
本发明属于食品加工技术领域，涉及一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法。
背景技术
梨为被子植物门双子叶植物纲蔷薇科苹果亚科落叶乔木或灌木，其果实不仅味美汁多，甜中带酸，而且营养丰富，含有多种维生素和纤维素，是我国常见的一种水果。梨既可生食，也可蒸煮后食用；在医疗功效上，梨可以通便秘，利消化，对心血管也有好处。梨在我国有着普遍的消费人群和相对稳定的消费市场。
饮料是指以水为基本原料，由不同的配方和制造工艺生产出来，供人们直接饮用的液体食品。饮料可以含有糖、酸、乳、氨基酸、维生素、无机盐及功能营养成分等，因此，饮料除补充人体水分外，还具有提供营养和功能的作用。将鲜梨加工成梨饮料，是梨产业发展的一个重要方向。
红曲色素，又名红曲红，是一种由红曲霉属的丝状真菌经发酵而成的优质的天然食用色素，是红曲霉的次级代谢产物。目前，红曲色素通常由红曲霉的大米发酵产物，经过提取、浓缩、精制而成。由于红曲霉菌带有苦味，采用常规方法提取的红曲色素，会略有苦味。
发明内容
本发明的目的在于提供一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法。
为实现上述目的及其他相关目的，本发明提供的技术方案是：一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法，包括下列步骤：
步骤1：将梨子清洗、去皮、去核，制得梨果肉；将梨果肉在0-25℃条件下，榨汁后进行过滤，分别收集滤渣和滤液，滤渣即为梨渣、滤液即为梨汁；
步骤2：对梨汁采用高压脉冲电场处理，工艺条件为：电场强度45-55kV/cm、脉冲频率3.5-4.5KHz、处理时间50-10min；
步骤3：向红曲霉菌种保藏斜面上加入无菌水，用接种铲将斜面上的孢子刮下，制成菌种悬液；按2.5-5%的接种量将菌种悬液接入灭菌后的液体种子培养基中，在温度30-35℃、转速100-200r/min的摇床中培养4-6d，得到红曲霉液体种子；将红曲霉液体种子按0.25-2.5%的接种量接入固体培养基中后混合均匀，然后在洁净度1万级环境中，将接种红曲霉液体种子的固体培养基平铺成厚度3-6cm的平层，在环境温度25-30℃、通气量为每小时固体培养基体积的25-50倍的培养条件下，固态发酵5-7d，得到固体发酵产物；将步骤1制得的梨渣采用121℃的饱和蒸汽灭菌15-20min，降温至室温后得到固体培养基；
步骤4：将固体发酵产物放入超临界萃取设备的萃取釜中，进行连续2次萃取操作，收集萃取产物，萃取产物即为红曲色素；所述连续2次萃取操作，第一次萃取的工艺参数为：萃取压力25-30Mpa、萃取温度45.0±0.3℃、萃取时间30-60min；第二次萃取的工艺参数为：萃取压力30-35Mpa、萃取温度50.0±0.3℃、萃取时间30-60min；
步骤5：将步骤4得到的萃取残留物放入蒸汽爆破设备中，进行蒸汽爆破处理，然后将爆破处理后的物料与纯化水按质量比1:2.0-2.5混合；加热至沸腾并保温熬煮，熬煮后的混合物料过滤，收集滤液即为含可溶性膳食纤维的溶液；
步骤6：将5-50重量份的梨汁、5-50重量份的含可溶性膳食纤维的溶液、0.25-1.5重量份的红曲色素、4-8重量份的白砂糖、0.25-0.50重量份的柠檬酸、0.5-0.8重量份的海藻糖、0.1-0.15重量份的果胶，其余为纯化水，共计100重量份；混合后搅拌均匀；然后对混合均匀后的物料采用30-40MPa的高压均质处理；
步骤7：将高压均质后的物料在真空表压-0.08~-0.10MPa的环境中，脱气3-5min，然后对脱气后的物料进行高温瞬时杀菌，灌装后即得色泽和风味优化的红曲梨膏产品。
优选的技术方案为：所述液体种子培养基的原料配方由下列质量比例的原料组成：15-20%的米粉、5%的葡萄糖、2.5%的牛肉浸膏、0.8%的蛋白胨、0.5%的硝酸钠、0.25%的氯化钠、0.1%的硫酸锌、0.1%的硫酸镁，余量为纯化水。
由于上述技术方案运用，本发明与现有技术相比具有的优点是：
1、本发明采用高压脉冲电场及时处理新鲜梨汁，避免了梨汁的酶促褐变。
2、本发明以梨渣为原料，通过固态发酵制备红曲固体发酵产物，充分利用了梨渣资源。
3、本发明以超临界萃取红曲固体发酵产物后的残留物，经过蒸汽爆破处理、超声波辅助热提取、过滤，制备了含可溶性膳食纤维的溶液。
4、本发明实现了梨汁、梨渣的综合利用，加工的膳食纤维红曲梨饮料，色泽红艳，酸甜可口，富含膳食纤维，同时具有红曲的保健功效。
具体实施方式
以下由特定的具体实施例说明本发明的实施方式，熟悉此技术的人士可由本说明书所揭露的内容轻易地了解本发明的其他优点及功效。
实施例1：一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法
一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法，其特征在于，包括以下技术步骤。
（1）制备梨汁和梨渣
梨原料为新鲜、饱满、无霉变、无虫害和机械伤的梨果实。优选的，梨原料为有机果蔬种植标准种植的，成熟度七至八成的砀山酥梨果实。
将梨原料清洗、去皮、去核，制得梨果肉；将梨果肉在15℃温度下，采用带式榨汁机压滤处理，分别收集滤渣和滤液，滤渣即为梨渣、滤液即为梨汁。所述的带式压榨机压榨级数为12-14级，压榨强度为1.1-1.3Mpa，滤网孔径为100目。
（2）梨汁高压脉冲电场处理
在常温下，将（1）中梨汁采用高压脉冲电场处理，工艺条件为：电场强度52kV/cm、脉冲频率4KHz、处理时间80min。
（3）红曲霉固态发酵梨渣
制备红曲种子液。向红曲霉菌种保藏斜面中加入适量无菌水，用接种铲将斜面中的孢子刮掉，制成菌种悬液；按3.6%的接种量将菌种悬液接入灭菌后的液体种子培养基中，在温度32.5℃、转速150r/min的摇床中培养5d，得到红曲霉液体种子。液体种子培养基配方为：17%米粉、5%葡萄糖、2.5%牛肉浸膏、0.8%蛋白胨、0.5%硝酸钠、0.25%氯化钠、0.1%硫酸锌、0.1%硫酸镁，其余为食品级纯化水，共计100%质量分数。
配制固体培养基。将（1）中梨渣采用121℃饱和蒸汽灭菌16min，然后降温至室温，得到固体培养基。
固态发酵。将红曲种子液按1.25%的比例，接入固体培养基中，在洁净度1万级环境中，充分翻动混合均匀；将接种红曲种子液后的固体培养基，平铺成厚度3-6cm的平层，在洁净度1万级、环境温度27.5℃、通气量为每小时固体培养基体积的40倍的培养条件下，固态发酵6d。
（4）超临界提取红曲色素
将（3）中固体发酵产物，放入超临界萃取设备的萃取釜中，进行连续2次萃取操作，分别收集萃取产物和残留物；萃取产物即为红曲色素，备用。所述的连续3次萃取操作，第一次萃取的工艺参数为：萃取压力28Mpa、萃取温度45.0℃、萃取时间50min；第二次萃取的工艺参数为：萃取压力32Mpa、萃取温度50.0℃、萃取时间50min。所述的超临界萃取设备，为二氧化碳超临界萃取设备。
（5）提取可溶性膳食纤维
蒸汽爆破处理。将（4）中萃取残留物，放入蒸汽爆破设备中，用2.2MPa蒸汽维压处理8min；然后，关闭高压蒸汽，打开料液出口阀门，物料喷出，在压力差和温度差的作用下发生爆破；收集爆破处理后物料，备用。
将爆破处理后物料与食品级纯化水，按质量比1:2.2混合；将混合物料放入带有蒸汽冷凝回收装置的熬煮设备中，加热至沸腾并保温熬煮。
过滤。将提取后的混合物料，经过100目滤网过滤，收集滤液，即为含可溶性膳食纤维的溶液，备用。
（6）饮料调配
配料。按以下质量配方：25重量份的（2）中梨汁、25重量份的（5）中含可溶性膳食纤维的溶液、1重量份的（4）中红曲色素、6重量份的白砂糖、0.4重量份的柠檬酸、0.65重量份的海藻糖、0.12重量份的果胶，其余为食品级纯化水，共计100重量份。将各种物料按配方混合，充分搅拌均匀。
高压均质。将混合均匀后的物料采用35MPa的高压均质处理。
（7）灌装与杀菌
UHT杀菌。将（6）中高压均质后的物料采用真空表压-0.08~-0.10MPa的真空条件脱气3-5min，然后将脱气后的物料采用参数为温度125-145℃、时间5-15s的高温瞬时杀菌（UHT杀菌）。
包装。将UHT杀菌后的物料，采用密闭管道换热降温，在10min内降温至40℃以下，然后无菌或洁净灌装，得到膳食纤维红曲梨饮料产品。
膳食纤维红曲梨饮料，色泽红艳，酸甜可口，富含膳食纤维，同时具有红曲的保健功效。
实施例2：一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法
一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法，包括下列步骤：
步骤1：将梨子清洗、去皮、去核，制得梨果肉；将梨果肉在0℃条件下，榨汁后进行过滤，分别收集滤渣和滤液，滤渣即为梨渣、滤液即为梨汁；
步骤2：对梨汁采用高压脉冲电场处理，工艺条件为：电场强度45kV/cm、脉冲频率3.5KHz、处理时间50min；
步骤3：向红曲霉菌种保藏斜面上加入无菌水，用接种铲将斜面上的孢子刮下，制成菌种悬液；按2.5%的接种量将菌种悬液接入灭菌后的液体种子培养基中，在温度30℃、转速100r/min的摇床中培养4d，得到红曲霉液体种子；将红曲霉液体种子按0.25%的接种量接入固体培养基中后混合均匀，然后在洁净度1万级环境中，将接种红曲霉液体种子的固体培养基平铺成厚度3cm的平层，在环境温度25℃、通气量为每小时固体培养基体积的25倍的培养条件下，固态发酵5d，得到固体发酵产物；将步骤1制得的梨渣采用121℃的饱和蒸汽灭菌15min，降温至室温后得到固体培养基；
步骤4：将固体发酵产物放入超临界萃取设备的萃取釜中，进行连续2次萃取操作，收集萃取产物，萃取产物即为红曲色素；所述连续2次萃取操作，第一次萃取的工艺参数为：萃取压力25Mpa、萃取温度44.7℃、萃取时间60min；第二次萃取的工艺参数为：萃取压力30Mpa、萃取温度49.7℃、萃取时间60min；
步骤5：将步骤4得到的萃取残留物放入蒸汽爆破设备中，进行蒸汽爆破处理，然后将爆破处理后的物料与纯化水按质量比1:2.0混合；加热至沸腾并保温熬煮，熬煮后的混合物料过滤，收集滤液即为含可溶性膳食纤维的溶液；
步骤6：将5重量份的梨汁、5重量份的含可溶性膳食纤维的溶液、0.25重量份的红曲色素、4重量份的白砂糖、0.25重量份的柠檬酸、0.5重量份的海藻糖、0.1重量份的果胶，其余为纯化水，共计100重量份；混合后搅拌均匀；然后对混合均匀后的物料采用30MPa的高压均质处理；
步骤7：将高压均质后的物料在真空表压-0.08MPa的环境中，脱气3min，然后对脱气后的物料进行高温瞬时杀菌，灌装后即得色泽和风味优化的红曲梨膏产品。
优选的实施方式为：所述液体种子培养基的原料配方由下列质量比例的原料组成：15%的米粉、5%的葡萄糖、2.5%的牛肉浸膏、0.8%的蛋白胨、0.5%的硝酸钠、0.25%的氯化钠、0.1%的硫酸锌、0.1%的硫酸镁，余量为纯化水。
实施例3：一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法
一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法，包括下列步骤：
步骤1：将梨子清洗、去皮、去核，制得梨果肉；将梨果肉在25℃条件下，榨汁后进行过滤，分别收集滤渣和滤液，滤渣即为梨渣、滤液即为梨汁；
步骤2：对梨汁采用高压脉冲电场处理，工艺条件为：电场强度55kV/cm、脉冲频率4.5KHz、处理时间10min；
步骤3：向红曲霉菌种保藏斜面上加入无菌水，用接种铲将斜面上的孢子刮下，制成菌种悬液；按5%的接种量将菌种悬液接入灭菌后的液体种子培养基中，在温度35℃、转速200r/min的摇床中培养6d，得到红曲霉液体种子；将红曲霉液体种子按2.5%的接种量接入固体培养基中后混合均匀，然后在洁净度1万级环境中，将接种红曲霉液体种子的固体培养基平铺成厚度6cm的平层，在环境温度30℃、通气量为每小时固体培养基体积的50倍的培养条件下，固态发酵7d，得到固体发酵产物；将步骤1制得的梨渣采用121℃的饱和蒸汽灭菌20min，降温至室温后得到固体培养基；
步骤4：将固体发酵产物放入超临界萃取设备的萃取釜中，进行连续2次萃取操作，收集萃取产物，萃取产物即为红曲色素；所述连续2次萃取操作，第一次萃取的工艺参数为：萃取压力30Mpa、萃取温度45.3℃、萃取时间30min；第二次萃取的工艺参数为：萃取压力35Mpa、萃取温度50.3℃、萃取时间30min；
步骤5：将步骤4得到的萃取残留物放入蒸汽爆破设备中，进行蒸汽爆破处理，然后将爆破处理后的物料与纯化水按质量比1:2.5混合；加热至沸腾并保温熬煮，熬煮后的混合物料过滤，收集滤液即为含可溶性膳食纤维的溶液；
步骤6：将50重量份的梨汁、50重量份的含可溶性膳食纤维的溶液、1.5重量份的红曲色素、8重量份的白砂糖、0.50重量份的柠檬酸、0.8重量份的海藻糖0.15重量份的果胶，其余为纯化水，共计100重量份；混合后搅拌均匀；然后对混合均匀后的物料采用40MPa的高压均质处理；
步骤7：将高压均质后的物料在真空表压-0.10MPa的环境中，脱气5min，然后对脱气后的物料进行高温瞬时杀菌，灌装后即得色泽和风味优化的红曲梨膏产品。
优选的实施方式为：所述液体种子培养基的原料配方由下列质量比例的原料组成： 20%的米粉、5%的葡萄糖、2.5%的牛肉浸膏、0.8%的蛋白胨、0.5%的硝酸钠、0.25%的氯化钠、0.1%的硫酸锌、0.1%的硫酸镁，余量为纯化水。
以上所述者仅为用以解释本发明之较佳实施例，并非企图具以对本发明做任何形式上之限制，是以，凡有在相同之发明精神下所作有关本发明之任何修饰或变更，皆仍应包括在本发明意图保护之范畴。
Claims (2)
1.一种鲜梨完全利用的膳食纤维红曲梨饮料加工方法，其特征在于：包括下列步骤：
步骤1：将梨子清洗、去皮、去核，制得梨果肉；将梨果肉在0-25℃条件下，榨汁后进行过滤，分别收集滤渣和滤液，滤渣即为梨渣、滤液即为梨汁；
步骤2：对梨汁采用高压脉冲电场处理，工艺条件为：电场强度45-55kV/cm、脉冲频率3.5-4.5KHz、处理时间50-10min；
步骤3：向红曲霉菌种保藏斜面上加入无菌水，用接种铲将斜面上的孢子刮下，制成菌种悬液；按2.5-5%的接种量将菌种悬液接入灭菌后的液体种子培养基中，在温度30-35℃、转速100-200r/min的摇床中培养4-6d，得到红曲霉液体种子；将红曲霉液体种子按0.25-2.5%的接种量接入固体培养基中后混合均匀，然后在洁净度1万级环境中，将接种红曲霉液体种子的固体培养基平铺成厚度3-6cm的平层，在环境温度25-30℃、通气量为每小时固体培养基体积的25-50倍的培养条件下，固态发酵5-7d，得到固体发酵产物；将步骤1制得的梨渣采用121℃的饱和蒸汽灭菌15-20min，降温至室温后得到固体培养基；
步骤4：将固体发酵产物放入超临界萃取设备的萃取釜中，进行连续2次萃取操作，收集萃取产物，萃取产物即为红曲色素；所述连续2次萃取操作，第一次萃取的工艺参数为：萃取压力25-30Mpa、萃取温度45.0±0.3℃、萃取时间30-60min；第二次萃取的工艺参数为：萃取压力30-35Mpa、萃取温度50.0±0.3℃、萃取时间30-60min；
步骤5：将步骤4得到的萃取残留物放入蒸汽爆破设备中，进行蒸汽爆破处理，然后将爆破处理后的物料与纯化水按质量比1:2.0-2.5混合；加热至沸腾并保温熬煮，熬煮后的混合物料过滤，收集滤液即为含可溶性膳食纤维的溶液；
步骤6：将5-50重量份的梨汁、5-50重量份的含可溶性膳食纤维的溶液、0.25-1.5重量份的红曲色素、4-8重量份的白砂糖、0.25-0.50重量份的柠檬酸、0.5-0.8重量份的海藻糖、0.1-0.15重量份的果胶，其余为纯化水，共计100重量份；混合后搅拌均匀；然后对混合均匀后的物料采用30-40MPa的高压均质处理；
步骤7：将高压均质后的物料在真空表压-0.08~-0.10MPa的环境中，脱气3-5min，然后对脱气后的物料进行高温瞬时杀菌，灌装后即得色泽和风味优化的红曲梨膏产品。
2.根据权利要求1所述的鲜梨完全利用的膳食纤维红曲梨饮料加工方法，其特征在于：所述液体种子培养基的原料配方由下列质量比例的原料组成：15-20%的米粉、5%的葡萄糖、2.5%的牛肉浸膏、0.8%的蛋白胨、0.5%的硝酸钠、0.25%的氯化钠、0.1%的硫酸锌、0.1%的硫酸镁，余量为纯化水。
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| CN109007471A (zh) * | 2018-07-05 | 2018-12-18 | 河北科技师范学院 | 一种安梨膳食纤维饮料及其制备方法 |
| CN110463943A (zh) * | 2019-09-11 | 2019-11-19 | 合肥工业大学 | 一种富含膳食纤维的梨罐头的制作方法 |
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| CN109007471A (zh) * | 2018-07-05 | 2018-12-18 | 河北科技师范学院 | 一种安梨膳食纤维饮料及其制备方法 |
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