CN111903891A - 一种刺梨汁灭菌方法 - Google Patents
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Abstract
本发明公开了一种刺梨汁灭菌方法，是在74‑76℃瞬间灭菌，然后在69‑71℃巴氏灭菌30‑50min。本发明具有刺梨汁口感好，营养价值保留度高，且灭菌效果好的特点。
Description
技术领域
本发明涉及一种果汁的灭菌方法，特别是一种刺梨汁灭菌方法。
背景技术
刺梨(Rosaroxbunghii)为蔷薇科多年生落叶灌木缫丝花的果实，又名山王果、刺莓果、佛朗果、茨梨、木梨子，别名刺菠萝、送春归、刺酸梨子、九头鸟、文先果，是滋补健身的营养珍果，是一种稀有的果实。
刺梨主要含有下列营养物质，包括：①碳水化合物：刺梨果实中礅水化合物的总量约为13％，主要成分为纤维、蔗糖、葡萄糖、果糖等。其中纤维素的含量为4％-7％，蔗糖为1.4％-3.5％，葡萄糖为0.1％-0.9％，果糖为0.6％-1.2％；②蛋白质及氨基酸：蛋白质为0.6％-0.7％；氨基酸类包括天门冬氨酸、苏氨酸、缬氨酸、甲硫氨酸、苯丙氨酸、赖氨酸、组氨酸和精氨酸等18种氨基酸。其中8种是人体必需氨基酸，2种是半必需氨基酸；③维生素及单宁类：主要有维生索C、维生素P、维生素B族(维生素B1、B2等)、维生素E、叶酸和胡萝卜素等多种维生素及单宁酸，其中维生素C含量较高。营养学家罗登义、宋圃菊教授检测发现，每100克刺梨果肉含维生素C2075～2725mg，是苹果的800倍、香蕉的400倍、红桔的100倍、西红柿的22倍、猕猴桃的10倍，称“维生素c大王”，雄居一切水果、蔬菜之冠；④微量元素：主簧有铁(Fe)、锌(Zn)、锶(Sr)、硒(Se)、铷(Rb)、锰(Mn)、铜(Cu)、钴(Co)、镍(Ni)、氟(F)、铝(A1)、钒(v)、硅(Si)等。其中Fe、Zn、Se、Mn、Cu、Co、Ni、F、V和Si为人体必需微量元素；⑤酶类：主要有超氧化物歧化酶(SOD)和过氧化物酶等。
随着人们对刺梨营养价值的认知越来越深，刺梨的相关产品也越来越受消费者的欢迎，现目前刺梨的加工产品还是以刺梨汁、刺梨干和刺梨果脯为主，而刺梨汁作为饮品，相对获得了更为广泛的市场关注。
刺梨汁在加工的过程中，与其他果汁类饮料一样，都需要进行灭菌消毒，常规灭菌的方式主要有高温瞬间灭菌和巴氏灭菌两种，而不同的果汁，其物质成分不同，灭菌消毒的具体方式也各不相同。在传统的刺梨汁加工过程中，采用的灭菌方式多为高温瞬间灭菌，通过将刺梨汁的温度升高至较高的温度后瞬间将细菌杀死，从而达到灭菌的效果。但是，现目前刺梨汁加工采用的瞬间灭菌的温度通常在130℃左右，该温度下刺梨汁会产生较浓的糊味，影响刺梨汁的口感，加上刺梨汁本身的口感较其他果汁就很差，在这样的高温瞬间灭菌后口感变得更差，令大量的消费者还是很难接受刺梨汁的口感，尽管刺梨汁具有其他果汁无法比拟的营养价值，但是仍无法像其他果汁类饮品一样广受欢迎。并且，在130℃的高温条件下，尽管是瞬间灭菌，也会极大的破坏刺梨汁中的VC和SOD等营养成分，造成营养价值下降。
而巴氏消毒是一种低温的消毒方式，不仅可以起到常规的灭菌的作用，还能保证刺梨汁的营养价值不受损失，是一种看似更好的选择，但是，现目前采用巴氏灭菌进行刺梨汁灭菌的企业少之又少，并且都很难达到预想的效果。原因在于，巴氏消毒的温度通常在60-90℃不等，并且消毒的时间较长，通常在30min左右或者更长，如果温度选择稍微过高(范围通常在1-2℃)，在长时间的灭菌条件下刺梨汁同样会产生糊味，影响口感，而当温度选择稍微过低(范围通常在1-2℃)，则达不到灭菌的效果，导致产品质量不合格，无法进行销售。因此，如何既能改善刺梨汁的口感，又能保证其营养价值不受损失，并且，还要达到灭菌要求，符合销售标准规定，是刺梨汁行业发展过程中必须面对和解决的重要技术问题。
发明内容
本发明的目的在于，一种刺梨汁灭菌方法。本发明具有刺梨汁口感好，营养价值保留度高，且灭菌效果好的特点。
本发明的技术方案：一种刺梨汁灭菌方法，是在74-76℃瞬间灭菌，然后在69-71℃巴氏灭菌30-50min。
前述的刺梨汁灭菌方法，所述瞬间灭菌的温度为75℃。
前述的刺梨汁灭菌方法，所述巴氏灭菌的温度为70℃，灭菌的时间为40min。
本发明的有益效果
本发明通过采用瞬间灭菌和巴氏灭菌相结合的方式，并且严格控制瞬间灭菌和巴氏灭菌的温度和时间条件，从而实现了刺梨汁灭菌的目的，使其达到了生产销售的规定，并且，能够极大的改善刺梨汁的口感和避免营养物质的损失。
在本发明的灭菌条件中，采用的瞬间灭菌的温度必须在74-76℃，如果超出这个温度，会产生糊味，而如果低于这个温度，瞬间灭菌效果达不到要求。但是瞬间灭菌是不能完全将细菌消灭的，必须通过后续的69-71℃的巴氏灭菌的配合，才能完全达到灭菌的效果，在实际的实验中，如果巴氏灭菌的温度达到瞬间灭菌的温度后，在长时间的灭菌条件下，也会产生较大的糊味，影响口感，这也是为什么本发明采用74-76℃进行瞬间灭菌，然后转换至69-71℃进行巴氏灭菌的原因。
综上所述，本发明具有刺梨汁口感好，营养价值保留度高，且灭菌效果好的优点，对于刺梨汁的加工和推广具有重要意义。
具体实施方式
下面结合实施例对本发明作进一步的说明，但并不作为对本发明限制的依据。
本发明的实施例
实施例1：一种刺梨汁灭菌方法，首先在-25℃条件下低温萃取刺梨汁，刺梨汁融化后进行灭菌，灭菌条件是在75℃瞬间灭菌，然后在70℃巴氏灭菌40min。
实施例2：一种刺梨汁灭菌方法，首先在-25℃条件下低温萃取刺梨汁，刺梨汁融化后进行灭菌，灭菌条件是在74℃瞬间灭菌，然后在71℃巴氏灭菌30min。
实施例3：一种刺梨汁灭菌方法，首先在-25℃条件下低温萃取刺梨汁，刺梨汁融化后进行灭菌，灭菌条件是在76℃瞬间灭菌，然后在69℃巴氏灭菌50min。
以上所述，仅为本发明创造较佳的具体实施方式，但本发明创造的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明创造揭露的技术范围内，根据本发明创造的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明创造的保护范围之内。
Claims (3)
1.一种刺梨汁灭菌方法，其特征在于：是在74-76℃瞬间灭菌，然后在69-71℃巴氏灭菌30-50min。
2.根据权利要求1所述的刺梨汁灭菌方法，其特征在于：所述瞬间灭菌的温度为75℃。
3.根据权利要求1所述的刺梨汁灭菌方法，其特征在于：所述巴氏灭菌的温度为70℃，灭菌的时间为40min。
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