CN111838466A - 防止果蔬浊汁分层的方法 - Google Patents
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Abstract
本发明公开了一种防止果蔬浊汁分层的方法,解决了现有果蔬浊汁易分层、口感差的问题。技术方案为将果胶、氯化钙或氯化镁分别溶于水中制备果胶溶液、氯化钙溶液或氯化镁溶液;向新鲜果蔬浊汁中加入所述果胶溶液、以及氯化钙溶液或者氯化镁溶液,然后立刻在均质器中均质处理;其中,控制均质后果蔬浊汁中果胶的含量为0.06~0.005wt%,氯化钙或氯化镁的含量为1~8mmol/L。本发明工艺极为简单、生产成本低、有效解决分层问题且不失本味、保持汁样口感。
Description
技术领域
本发明涉及一种果汁加工领域,具体的说是一种防止果蔬浊汁分层的方法。
背景技术
果蔬汁是以农产品-果蔬为原料通过进一步加工工艺得到的果蔬深加工制品。将果蔬加工为果蔬汁不仅可以丰富农产品深加工产品的种类,还可以解决农产品-果蔬集中上市造成的市场供大于求问题,提高农产品的商业价值。果蔬浊汁是果蔬汁产品的一种,与果蔬清汁相比,果蔬浊汁含有果蔬原料的微小颗粒,包括破碎的细胞组织、细胞溶出物和细小颗粒不溶物。与果蔬清汁相比,果蔬浊汁中含有的营养物质更高。目前市场上出售的果蔬汁产品中多以果蔬清汁为主,果蔬浊汁品种较为少见。与果蔬清汁相比,果蔬浊汁的市场接受度低,其原因是因为果蔬浊汁中的微小颗粒在贮藏过程中会因为重力的作用而下沉产生沉淀,影响果蔬浊汁的产品的卖相,给人以劣变的直观感受。
果蔬浊汁的分层问题一直是制约果蔬浊汁产业发展的瓶颈问题。虽然目前也有报道表明通过添加黄原胶、卡拉胶和羧甲基纤维素钠等食品添加剂可抑制果蔬汁的分层,但过度的添加剂的使用,改变了果蔬浊汁的原有口感,使果蔬浊汁失去了其原有“本味”。目前尚无很好的办法。
现有报导中带肉果汁通常是通过增稠或形成凝胶的方式解决分层问题,如浙江农业大学的叶兴乾在“食品工业”1991年第6期发表的“低甲氧基果胶和钙离子对苹果带肉果汁的增稠作用”的文献中公开了向苹果带肉果汁中添加低氧甲基果胶和氯化钙形成凝胶,以研究凝胶的产生对增稠和分层影响,其结论中指出“低甲氧基果胶与氯离子形成絮状凝胶对苹果带肉果汁有明显的增稠作用和稳定作用,但有可能在达到不分层时,稠度过大”,具体参见表4,只有当低甲氧基果胶和氯化钙含量均达0.2%以上时才会在均质后不出现分层现象。
由上可见,基于现有技术人员的通常理解,需要形成凝胶才能解决果汁中的分层问题,而形成凝胶的同时也会使果汁大幅增稠,带来口感上的变化。而作为果汁的一种,果蔬浊汁除了需要解决分层问题外,同样不能影响口感,在处理前后仍能保持清汁样口感是本领域技术人员需要解决的技术问题。
发明内容
本发明的目的是为了解决上述技术问题,提供一种工艺极为简单、生产成本低、有效解决分层问题且不失本味、保持汁样口感的防止果蔬浊汁分层的方法。
本发明技术方案为:将果胶、氯化钙或氯化镁分别溶于水中制备果胶溶液、氯化钙溶液或氯化镁溶液;向新鲜果蔬浊汁中加入所述果胶溶液、以及氯化钙溶液或者氯化镁溶液,然后立刻在均质器中均质处理;其中,控制均质后果蔬浊汁中果胶的含量为0.06~0.005wt%,氯化钙或氯化镁的含量为1-8mmol/L,优选范围为4~7mmol/L。
所述新鲜果蔬浊汁由新鲜果蔬加水或不加水打浆、100目筛网过滤后制得,其粘度控制在1.75~3.85mPa.s;具体是否加水是根据果蔬水含来控制,如西瓜等水含丰富,则无需加水直接打浆即可满足粘度要求,而橙子、芒果、桃、黄瓜等水含较少,需加水打浆以满足汁状的粘度要求。所述新鲜果蔬可以为一种或多种混合。
所述果胶溶液的浓度为1-3wt%。
所述氯化钙溶液或者氯化镁溶液的浓度为1.00mol/L。
在搅拌条件下向新鲜果蔬浊汁中加入所述果胶溶液、以及氯化钙溶液或者氯化镁溶液。
所述果蔬浊汁为绿色时选择添加氯化镁溶液,镁作为矿物质补充剂是因为镁离子可以起到护绿的作用,所述果蔬浊汁为绿色以外的其他颜色时选择添加氯化钙溶液。
所述均质的转速为5000rpm~15000rpm,时间为1-2min。
发明人克服了添加大量的二价矿物质与果胶,使之在溶液中形成凝胶状态才能抑制分层的惯常认识,在果蔬浊汁中添加微量的果胶和矿物质,形成不同于凝胶状态的、微弱的网状结构,该网状结构可以显著防止果蔬浊汁中的微小颗粒的下层,从而显著抑制果蔬浊汁的分层现象的发生。并且,发明人还意外发现,这种微弱的网状结构在解决分层问题的同时,还不会显著增加果蔬浊汁的粘度,不会发生增稠的效果,能够使果蔬浊汁在处理前后保持汁状的口感。而果胶和二价矿物质都属于果蔬浊汁中原有物质,因此在果蔬浊汁中添加果胶和二价矿物质可显著保留果蔬浊汁的原有“本味”。具体的,控制均质后果蔬浊汁中果胶的含量为0.06-0.005wt%,氯化钙或氯化镁的含量为1-8mmol/L(果蔬中自身含有的果胶和二价矿物含量不计在内);含量过大会易形成凝胶状态,影响果蔬浊汁的口感;含量过小则不能防止果蔬浊汁分层,达不到本发明所需要的效果。
进一步的,本发明在加入果胶和氯化钙或氯化镁后还对果蔬浊汁进行均质,其目的是为了使果胶和氯化钙或氯化镁充分混合均匀。本发明中未形成凝胶结构,所以均质不会破坏凝胶结构导致沉淀。本文中均质处理反而有利于果胶和化钙或氯化镁充分混合均匀,从而防止果蔬浊汁分层。
所述果胶种类根据果蔬浊汁种类也可选择为苹果果胶、甜菜果胶或者其他种类的果胶,优选柑橘果胶。绿色果蔬浊汁选择添加氯化镁,除了用于形成微网络,氯化镁还可以作为矿物质补充剂起到护绿的作用。因为果蔬浊汁中需要添加果胶,新鲜果蔬浊汁中不能含有果胶酶,应为无酶解处理的原汁。
有益效果:
本发明工艺非常简单、生产成本低,绿色、安全、操作性强,解决了防止分层和低稠度之间的矛盾,不会显著破坏果蔬浊汁的原有“本味”和口感,在解决果蔬浊汁分层问题的同时,还进一步增加了果蔬浊汁的原有物质成分含量,显著提升果蔬浊汁的品质和储藏稳定性,具有广阔的市场应用前景。
具体实施方式
下述实施例中,所述果胶均购自sigma公司;所述后续处理是指常规的装罐、灭菌、封装等处理措施,本领域技术人员可根据具体需要选择进行后续处理的步骤和条件,此为现有技术,不作详述。
实施例1-脐橙浊汁:
将脐橙去皮后,切成小块放入打浆机中,脐橙果肉和无菌水的比例为3:7(wt)。将刚压榨好脐橙浊汁经100目筛网过滤。取新鲜脐橙浊汁980ml,在搅拌的条件加入2.00wt%的柑橘果胶溶液15g;搅拌均匀后再添加1.00mol/L的氯化钙溶液5ml,使最终脐橙浊汁中果胶含量为0.03wt%、氯化钙含量为5mmol/L。将添加果胶和氯化钙的脐橙浊汁在6000rpm下均质2min。将均质处理后的脐橙汁经后续处理在4℃下冷藏60天,无分层现象产生,且不改变脐橙汁原有风味。在25℃条件下原脐橙浊汁的粘度为2.15~2.85mPa.s。加入果胶和氯化钙后同等条件下脐橙浊汁的2.05~3.15mPa.s。考虑误差范围,可认为脐橙浊汁粘度无显著变化。
实施例2-西瓜浊汁:
将西瓜去皮处理后,切成小块,放入打浆机中达成西瓜汁,将西瓜汁采用100目的筛网过滤。取新鲜西瓜浊汁973ml,在搅拌的条件加入3.00wt%的苹果果胶溶液20g;搅拌均匀后再添加1.00mol/L的氯化钙溶液7ml,使最终西瓜浊汁中果胶含量为0.06wt%、氯化钙含量为7mmol/L。将添加果胶和氯化钙的西瓜浊汁在10000rpm下均质2min。将均质处理后的西瓜浊汁经后续处理在4℃下冷藏40天,无分层现象产生,且不影响西瓜汁原有风味。在25℃条件下原西瓜浊汁的粘度为1.75~2.28mPa.s。加入果胶和氯化钙后同等条件下西瓜浊汁的1.85~2.15mPa.s。考虑误差范围,可认为西瓜浊汁粘度无显著变化。
实施例3-芒果汁:
将芒果去皮和去核处理后,切成小块,放入打浆机中,芒果果肉和无菌水的比例为3:7(wt)。将芒果汁采用100目的筛网过滤。取新鲜芒果汁985ml,在搅拌的条件加入1.00wt%的柑橘果胶溶液10g;搅拌均匀后再添加1.00mol/L的氯化钙溶液5ml,使最终芒果浊汁中果胶含量为0.01wt%、氯化钙含量为5mmol/L。将添加果胶和氯化钙的芒果浊汁在5000rpm下均质3min。将均质处理后的芒果浊汁经后续处理在4℃下冷藏70天,无分层现象产生,且不影响芒果原有风味。在25℃条件下原芒果浊汁的粘度为2.75~3.28mPa.s。加入果胶和氯化钙后同等条件下芒果浊汁的2.95~3.65mPa.s。考虑误差范围,可认为芒果浊汁粘度无显著变化。
实施例4-水蜜桃汁:
将水蜜桃去皮和去核处理后切成小块,放入打浆机中,水蜜桃果肉和无菌水的比例为4:6(wt)。将水蜜桃浊汁采用100目的筛网过滤。取水蜜桃浊汁汁990ml,在搅拌的条件加入1.00wt%的甜菜果胶溶液5g;搅拌均匀后再添加1.00mol/L的氯化钙5ml,使最终水蜜桃浊汁中果胶含量为0.005wt%、氯化钙含量为5mmol/L。将添加果胶和氯化钙的水蜜桃浊汁在8000rpm下均质2min。将均质处理后的水蜜桃浊汁经后续处理在4℃下冷藏40天,无分层现象产生,且不影响水蜜桃原有风味。在25℃条件下原水蜜桃浊汁的粘度为2.25~2.98mPa.s。加入果胶和氯化钙后同等条件下水蜜桃浊汁的2.05~2.85mPa.s。考虑误差范围,可认为水蜜桃浊汁粘度无显著变化。
实施例5-猕猴桃、黄瓜和葡萄混合浊汁:
将猕猴桃、黄瓜和葡萄果肉按照2:1:3的比例,添加到打浆机中,果肉和水的比例为3:7(wt)。将上述混合果蔬浊汁采用100目的筛网过滤。取新鲜混合果蔬浊汁980ml,在搅拌的条件加入2.00wt%的甜菜果胶13g溶液;搅拌均匀后再添加1.00mol/L的氯化镁溶液7ml,使最终混合果蔬浊汁中果胶含量为0.026wt%、氯化镁含量为7mmol/L。将添加果胶和氯化钙的混合果蔬浊汁在15000rpm下均质1min。将均质处理后的混合果蔬浊汁经后续处理在4℃下冷藏30天,无分层现象产生,且不影响混合果蔬汁的原有风味。在25℃条件下原混合果蔬浊汁的粘度为3.25~3.85mPa.s。加入果胶和氯化钙后同等条件下混合果蔬浊汁的3.35~3.75mPa.s。考虑误差范围,可认为混合果蔬浊汁粘度无显著变化。
实施例6-番茄、红葡萄和红色火龙果混合浊汁:
将番茄、红葡萄和红色火龙果果肉按照2:4:1的比例,添加到打浆机中,果肉和水的比例为3:7(wt)。将上述混合果蔬浊汁采用100目的筛网过滤。取新鲜混合果蔬浊汁956ml,在搅拌的条件加入1.00wt%的柑橘果胶溶液40g;搅拌均匀后再添加1.00mol/L的氯化钙溶液4ml,使最终混合果蔬浊汁中果胶含量为0.04wt%、氯化钙含量为4mmol/L。将添加果胶和氯化钙的混合果蔬浊汁在12000rpm下均质1min。将均质处理后的混合果蔬浊汁经后续处理在4℃下冷藏30天,无分层现象产生,且不影响混合果蔬汁的原有风味。在25℃条件下原混合果蔬浊汁的粘度为3.05~3.65mPa.s。加入果胶和氯化钙后同等条件下混合果蔬浊汁的3.25~3.75mPa.s。考虑误差范围,可认为混合果蔬浊汁粘度无显著变化。
实施例7-苹果、水蜜桃和红李子混合浊汁:
将苹果、水蜜桃和红李子果肉按照3:2:2的比例,添加到打浆机中,果肉和水的比例为3:7(wt)。将上述混合果蔬浊汁采用100目的筛网过滤。取新鲜混合果蔬浊汁982ml,在搅拌的条件加入1.00wt%的苹果果胶溶液10g;搅拌均匀后再添加1.00mol/L的氯化钙溶液8ml,使最终混合果蔬浊汁中果胶含量为0.01wt%、氯化钙含量为8mmol/L。将添加果胶和氯化钙的混合果蔬浊汁在7000rpm下均质2min。将均质处理后的混合果蔬浊汁经后续处理在4℃下冷藏30天,无分层现象产生,且不影响混合果蔬汁的原有风味。在25℃条件下原混合果蔬浊汁的粘度为3.35~3.85mPa.s。加入果胶和氯化钙后同等条件下混合果蔬浊汁的粘度3.35~3.85mPa.s。考虑误差范围,可认为混合果蔬浊汁粘度无显著变化。
对比例1
除控制最终芒果浊汁中果胶含量为0.2wt%、氯化钙含量为18mmol/L外,其余同实施例3。均质后的混合果蔬浊汁在25℃条件下的粘度为5.55~7.95mPa.s,芒果浊汁的粘度显著增加。此外,将芒果浊汁4℃下冷藏2天即发生分层现象,凝胶层出现在芒果浊汁的上层。
对比例2
除控制最终芒果浊汁中果胶含量为0.001wt%、氯化钙含量为0.5mmol/L外,同实施例3。均质后的混合果蔬浊汁的粘度在25摄氏度条件下为2.85~3.35mPa,芒果浊汁的粘度无显著增加。但将该芒果浊汁4℃下冷藏1天即发生分层现象,芒果浊汁中的细小颗粒物质出现在芒果浊汁的下层。
对比例3
除不进行均质外,其余同实施例5,得到的混合果蔬浊汁经后续处理后将该果蔬浊汁4℃下冷藏1天即发生分层现象且分为3层;其中上层为凝胶层,中层为果汁层,下层中出现混合果蔬汁中的细小颗粒物质。该现象说明,未经过均质处理的混合果蔬汁极度不均匀。
上述实施例仅为示例,并不说明本发明仅能使用上述几种纯果浊汁和混合浊汁,本领域技术人员从实际需要出发,以本发明所述原理、在本发明所述控制条件范围下,对果蔬浊汁种类、果胶含量及种类,氯化钙(或者氯化铁)含量和均质条件进行调整,以获得无分层现象的果蔬浊汁。
Claims (5)
1.一种防止果蔬浊汁分层的方法,其特征在于,将果胶、氯化钙或氯化镁分别溶于水中制备果胶溶液、氯化钙溶液或氯化镁溶液;向新鲜果蔬浊汁中加入所述果胶溶液、以及氯化钙溶液或者氯化镁溶液,然后立刻在均质器中均质处理;其中,控制均质后果蔬浊汁中果胶的含量为0.06-0.005wt%,氯化钙或氯化镁的含量为1-8mmol/L。
2.如权利要求1所述的防止果蔬浊汁分层的方法,其特征在于,控制均质后氯化钙或氯化镁的含量为4~7mmol/L。
3.如权利要求1或2所述的防止果蔬浊汁分层的方法,其特征在于,所述新鲜果蔬浊汁由新鲜果蔬加水或不加水打浆、100目筛网过滤后制得,其粘度在25℃下控制在1.75~3.85mPa.s。
4.如权利要求1所述的防止果蔬浊汁分层的方法,其特征在于,在搅拌条件下向新鲜果蔬浊汁中加入所述果胶溶液、以及氯化钙溶液或者氯化镁溶液。
5.如权利要求1所述的防止果蔬浊汁分层的方法,其特征在于,所述果蔬浊汁为绿色时选择添加氯化镁溶液,所述果蔬浊汁为绿色以外的其他颜色时选择添加氯化钙溶液。
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