CN111758941A - 一种利用全梨非酶褐变制作梨膏的方法 - Google Patents
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Abstract
本发明提供了一种利用全梨非酶褐变制作梨膏的方法,以新鲜梨果实为原料,经过榨汁、高压脉冲电场处理、梨渣细化与复合酶解、微气泡除杂处理、熬制、杀菌和灌装,制得梨膏成品。本发明避免了酶促褐变对梨汁影响,同时充分利用了梨渣,实现了利用全梨非酶褐变制作梨膏。
Description
技术领域
本发明属于食品加工技术领域,涉及一种利用全梨非酶褐变制作梨膏的方法。
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。
梨渣是梨的果实经破碎压榨提汁后的剩余物,主要由果皮、果核和残余果肉组成,含有可溶性糖、维生素、矿物质及纤维素等丰富的营养物质。梨渣是梨汁加工的主要副产物,梨渣的高值化综合利用,不但有利于生态环保,而且有利于进一步提高梨产业附加值。
酶促褐变是在有氧条件下,酚酶催化酚类物质形成醌及其聚合物的反应过程。酶促褐变,不仅有损于果蔬和果蔬加工品的感官,还会导致其风味和品质的下降。目前,酶促褐变是导致果蔬运销和加工中经济损失的重要因素之一。
发明内容
本发明的目的在于提供一种利用全梨非酶褐变制作梨膏的方法。
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:一种利用全梨非酶褐变制作梨膏的方法,包括下列步骤:
步骤1:将梨子清洗后沥去表面水分,然后放入微波炉中,在微波频率3.0GHz、功率密度0.25-0.50w/cm2条件下,处理45-90s进行微波漂烫,然后放入热水中,在90-95℃热水中,浸泡漂烫120-180s,接着取出梨子用水冲淋15-30s;
步骤2:将步骤2得到的梨子去皮、去核,制得梨果肉;将梨果肉在0-25℃条件下进行榨汁,过滤后分别收集滤渣和滤液,滤渣即为梨渣、滤液即为梨汁;
步骤3:对梨汁进行高压脉冲电场处理,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4:将梨渣在氮气保护下研磨至细度为50-100µm,得到细化梨渣;然后对细化梨渣进行蒸汽爆破处理;
步骤5:将步骤4得到的蒸汽爆破处理后的细化梨渣与纯化水按质量比1:2.5-5.0混合,然后向混合物料中添加纤维素酶、淀粉酶、木瓜蛋白酶和复合风味蛋白酶,接着在pH6.5-8.0、温度35-45℃,酶解3-4h,得到梨渣酶解液;
步骤6:将梨渣酶解液放置到带有微气泡发生器的容器中,开启微气泡发生器,保持气泡直径10-30μm、压力0.60-0.70MPa,通气量为每小时发酵液体积的100-200倍,气浮处理5-15min,期间不断除去被气泡浮起的颗粒杂质和产生泡沫的杂质;
步骤7:将梨汁与步骤6得到的梨渣酶解液按质量比30-70:30-70混合,搅拌均匀后加热至沸腾并保温熬煮至可溶性固形物含量为70%-85%,得到梨膏;
步骤8:将梨膏真空脱气3-5min,然后对脱气后的物料进行杀菌,包装后即得梨膏成品。
优选的技术方案为:步骤4中,蒸汽爆破处理的蒸汽压力为2-2.5MPa,维持压力的时间为10-15min。
优选的技术方案为:所述纤维素酶酶活力为5-20万U,添加量为梨渣质量的0.25-0.50%;所述淀粉酶为α-淀粉酶,酶活力为5-20万U,添加量为梨渣质量的0.15-0.25%;所述木瓜蛋白酶,酶活力为5-20万U,添加量为梨渣质量的0.15-0.25%;所述复合风味蛋白酶,酶活力为5-20万U,添加量为梨渣质量的0.15-0.25%。
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、本发明采用漂烫处理鲜梨,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、本发明采用充氮气球磨、蒸汽爆破、复合酶解处理梨渣,避免了梨渣的酶促褐变,得到含有蛋白质、氨基酸、糖类、水溶性膳食纤维的梨渣酶解液,可以和梨汁一起用于制作梨膏。
3、本发明采用微气泡气浮清除梨渣酶解液中的杂质,去除了颗粒和产生泡沫的杂质,显著减少了后续梨膏熬制中泡沫的产生,提高了梨膏熬制的效率和质量。
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1:一种利用全梨非酶褐变制作梨膏的方法
一种利用全梨连续非酶褐变制作梨膏的方法,其特征在于,包括以下技术步骤。
(1)鲜梨漂烫处理
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。
微波漂烫。将梨原料清洗后沥去表面水分,放入微波炉中,在微波频率3.0GHz、功率密度0.3w/cm2条件下,处理60s。
热水漂烫。将微波漂烫后的梨,放入热水中,在92℃热水中,浸泡漂烫160s,然后取出梨,用常温水冲淋20s。
(2)制备梨汁和梨渣
将(1)中漂烫后的梨,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13级,压榨强度为1.2Mpa,滤网孔径为100目。
(3)梨汁高压脉冲电场处理
在常温下,将(2)中梨汁采用高压脉冲电场处理,工艺条件为:电场强度50kV/cm、脉冲频率4KHz、处理时间80min。
(4)梨渣细化加工与蒸汽爆破处理
细化加工。将(2)中梨渣放入食品级不锈钢球磨设备中,抽取空气,充入氮气,在氮气保护下充分研磨至细度为50-100µm,得到细化梨渣,备用。
蒸汽爆破处理。将细化梨渣,放入蒸汽爆破设备中,用2.2MPa蒸汽维压处理6min;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。
(5)梨渣复合酶解
将(4)中蒸汽爆破后的细化梨渣与食品级纯化水按质量比1:4混合,向混合物料中添加纤维素酶、淀粉酶、木瓜蛋白酶、复合风味蛋白酶,保持溶液pH7、温度40℃,酶解3.5h,得到梨渣酶解液,备用。
所述的纤维素酶,酶活力为10万U,添加量为梨渣质量的0.4%。
所述的淀粉酶为α-淀粉酶,酶活力为10万U,添加量为梨渣质量的0.2%。
所述的木瓜蛋白酶,酶活力为10万U,添加量为梨渣质量的0.2%。
所述的复合风味蛋白酶,酶活力为10万U,添加量为梨渣质量的0.2%。
(6)梨渣酶解液微气泡除杂处理
将(5)中梨渣酶解液,放置到带有微气泡发生器的食品级容器中,开启微气泡发生器,保持气泡直径10-30μm、压力0.65MPa,通气量为每小时发酵液体积的140倍,气浮处理10min,期间不断除去被气泡浮起的颗粒杂质和产生泡沫的杂质,直至没有颗粒杂质和泡沫浮起。
(7)超声波辅助熬制梨膏
将(3)中梨汁与(6)中除杂后的梨渣酶解液按质量比50:50混合,充分搅拌均匀;将混合物料放入熬煮设备中,加热至沸腾并保温熬煮至混合物料呈膏状,其中可溶性固形物含量为75%,得到梨膏,备用。
(8)灌装与杀菌
UHT杀菌。将(7)中梨膏采用真空表压-0.09MPa的真空条件脱气4min,然后将脱气后的物料采用参数为温度135℃、时间10s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,得到包装后的梨膏成品。
实施例2:一种利用全梨非酶褐变制作梨膏的方法
一种利用全梨非酶褐变制作梨膏的方法,包括下列步骤:
步骤1:将梨子清洗后沥去表面水分,然后放入微波炉中,在微波频率3.0GHz、功率密度0.25w/cm2条件下,处理90s进行微波漂烫,然后放入热水中,在90℃热水中,浸泡漂烫180s,接着取出梨子用水冲淋15s;
步骤2:将步骤2得到的梨子去皮、去核,制得梨果肉;将梨果肉在0℃条件下进行榨汁,过滤后分别收集滤渣和滤液,滤渣即为梨渣、滤液即为梨汁;
步骤3:对梨汁进行高压脉冲电场处理,工艺条件为:电场强度45kV/cm、脉冲频率3.5KHz、处理时间50min;
步骤4:将梨渣在氮气保护下研磨至细度为50µm,得到细化梨渣;然后对细化梨渣进行蒸汽爆破处理;
步骤5:将步骤4得到的蒸汽爆破处理后的细化梨渣与纯化水按质量比1:2.5混合,然后向混合物料中添加纤维素酶、淀粉酶、木瓜蛋白酶和复合风味蛋白酶,接着在pH6.5、温度35℃,酶解4h,得到梨渣酶解液;
步骤6:将梨渣酶解液放置到带有微气泡发生器的容器中,开启微气泡发生器,保持气泡直径10-30μm、压力0.60MPa,通气量为每小时发酵液体积的100倍,气浮处理5min,期间不断除去被气泡浮起的颗粒杂质和产生泡沫的杂质;
步骤7:将梨汁与步骤6得到的梨渣酶解液按质量比30:70混合,搅拌均匀后加热至沸腾并保温熬煮至可溶性固形物含量为70%,得到梨膏;
步骤8:将梨膏真空脱气3min,然后对脱气后的物料进行杀菌,包装后即得梨膏成品。
优选的实施方式为:步骤4中,蒸汽爆破处理的蒸汽压力为2MPa,维持压力的时间为15min。
优选的实施方式为:所述纤维素酶酶活力为5万U,添加量为梨渣质量的0.50%;所述淀粉酶为α-淀粉酶,酶活力为5万U,添加量为梨渣质量的0.25%;所述木瓜蛋白酶,酶活力为5万U,添加量为梨渣质量的0.25%;所述复合风味蛋白酶,酶活力为万U,添加量为梨渣质量的0.25%。
实施例3:一种利用全梨非酶褐变制作梨膏的方法
一种利用全梨非酶褐变制作梨膏的方法,包括下列步骤:
步骤1:将梨子清洗后沥去表面水分,然后放入微波炉中,在微波频率3.0GHz、功率密度0.50w/cm2条件下,处理45s进行微波漂烫,然后放入热水中,在95℃热水中,浸泡漂烫120s,接着取出梨子用水冲淋30s;
步骤2:将步骤2得到的梨子去皮、去核,制得梨果肉;将梨果肉在25℃条件下进行榨汁,过滤后分别收集滤渣和滤液,滤渣即为梨渣、滤液即为梨汁;
步骤3:对梨汁进行高压脉冲电场处理,工艺条件为:电场强度55kV/cm、脉冲频率3.5KHz、处理时间10min;
步骤4:将梨渣在氮气保护下研磨至细度为100µm,得到细化梨渣;然后对细化梨渣进行蒸汽爆破处理;
步骤5:将步骤4得到的蒸汽爆破处理后的细化梨渣与纯化水按质量比1: 5.0混合,然后向混合物料中添加纤维素酶、淀粉酶、木瓜蛋白酶和复合风味蛋白酶,接着在pH8.0、温度45℃,酶解3h,得到梨渣酶解液;
步骤6:将梨渣酶解液放置到带有微气泡发生器的容器中,开启微气泡发生器,保持气泡直径30μm、压力0.60MPa,通气量为每小时发酵液体积的200倍,气浮处理15min,期间不断除去被气泡浮起的颗粒杂质和产生泡沫的杂质;
步骤7:将梨汁与步骤6得到的梨渣酶解液按质量比70:30混合,搅拌均匀后加热至沸腾并保温熬煮至可溶性固形物含量为85%,得到梨膏;
步骤8:将梨膏真空脱气5min,然后对脱气后的物料进行杀菌,包装后即得梨膏成品。
优选的实施方式为:步骤4中,蒸汽爆破处理的蒸汽压力为2.5MPa,维持压力的时间为15min。
优选的实施方式为:所述纤维素酶酶活力为20万U,添加量为梨渣质量的0.25%;所述淀粉酶为α-淀粉酶,酶活力为20万U,添加量为梨渣质量的0.15%;所述木瓜蛋白酶,酶活力为20万U,添加量为梨渣质量的0.15%;所述复合风味蛋白酶,酶活力为20万U,添加量为梨渣质量的0.15%。
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 (3)
1.一种利用全梨非酶褐变制作梨膏的方法,其特征在于:包括下列步骤:
步骤1:将梨子清洗后沥去表面水分,然后放入微波炉中,在微波频率3.0GHz、功率密度0.25-0.50w/cm2条件下,处理45-90s进行微波漂烫,然后放入热水中,在90-95℃热水中,浸泡漂烫120-180s,接着取出梨子用水冲淋15-30s;
步骤2:将步骤2得到的梨子去皮、去核,制得梨果肉;将梨果肉在0-25℃条件下进行榨汁,过滤后分别收集滤渣和滤液,滤渣即为梨渣、滤液即为梨汁;
步骤3:对梨汁进行高压脉冲电场处理,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4:将梨渣在氮气保护下研磨至细度为50-100µm,得到细化梨渣;然后对细化梨渣进行蒸汽爆破处理;
步骤5:将步骤4得到的蒸汽爆破处理后的细化梨渣与纯化水按质量比1:2.5-5.0混合,然后向混合物料中添加纤维素酶、淀粉酶、木瓜蛋白酶和复合风味蛋白酶,接着在pH6.5-8.0、温度35-45℃,酶解3-4h,得到梨渣酶解液;
步骤6:将梨渣酶解液放置到带有微气泡发生器的容器中,开启微气泡发生器,保持气泡直径10-30μm、压力0.60-0.70MPa,通气量为每小时发酵液体积的100-200倍,气浮处理5-15min,期间不断除去被气泡浮起的颗粒杂质和产生泡沫的杂质;
步骤7:将梨汁与步骤6得到的梨渣酶解液按质量比30-70:30-70混合,搅拌均匀后加热至沸腾并保温熬煮至可溶性固形物含量为70%-85%,得到梨膏;
步骤8:将梨膏真空脱气3-5min,然后对脱气后的物料进行杀菌,包装后即得梨膏成品。
2.根据权利要求1所述的利用全梨非酶褐变制作梨膏的方法,其特征在于:步骤4中,蒸汽爆破处理的蒸汽压力为2-2.5MPa,维持压力的时间为10-15min。
3.根据权利要求1所述的利用全梨非酶褐变制作梨膏的方法,其特征在于:所述纤维素酶酶活力为5-20万U,添加量为梨渣质量的0.25-0.50%;所述淀粉酶为α-淀粉酶,酶活力为5-20万U,添加量为梨渣质量的0.15-0.25%;所述木瓜蛋白酶,酶活力为5-20万U,添加量为梨渣质量的0.15-0.25%;所述复合风味蛋白酶,酶活力为5-20万U,添加量为梨渣质量的0.15-0.25%。
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