CN112056593A - 一种提高罗汉果甜苷物质含量的方法 - Google Patents
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Abstract
一种提高罗汉果甜苷物质含量的方法,包括以下步骤:(1)灭菌;(2)破壳;(3)催熟剂处理;(4)室内微环境因子调节处理。本发明打破以往仅依靠调节外在温度及光照条件来促进罗汉果后熟、提高甜苷物质含量的方法,从罗汉果后熟内源性机理入手,创造性的针对罗汉果后熟关键性限制因子,增加外源催熟干预措施,再配合外在环境因子调节,从而实现罗汉果高效快速完成后熟。相比现有技术,本发明方法甜苷物质含量提高幅度大,后熟时间短,且可消除苦味。
Description
技术领域
本发明涉及一种罗汉果初加工方法,尤其是涉及一种提高罗汉果甜苷物质含量的方法。
背景技术
罗汉果是特产于广西的一种葫芦科藤本植物,果实具有清热解毒,止咳化痰的功效,可用于防治高血压等症及呼吸系统疾病。罗汉果含甜味物质罗汉果甜苷(主要成分是甜苷V),是三萜类葡萄糖糖苷,具有食用安全、甜度高、热量小等特征,甜度为蔗糖的260倍,热量仅为蔗糖的1/50;除了含有其特有的苷类物质以外,其干果中含有7.1-7.8%的蛋白质,果籽中含27-33%的油脂类物质(角鲨烯、油酸、亚油酸),同时还含有大量的黄酮类(懈皮素和山奈酚等)、多糖、维生素及微量元素等物质,是一种非常适合制作饮料的干果。
由于储藏和运输的需要,罗汉果在还处于青果阶段,就基本上进行采摘,并进行后续的后熟处理。据研究,由于鲜果中的罗汉果甜苷物占总提取物的80%,罗汉果甜苷V占总苷的50%。因此有接近40%的其他苷类物质并未在罗汉果自身酶系的催化反应下生成罗汉果甜苷V,而是在罗汉果后熟阶段自我合成转化的。
罗汉果熟化不完全,一方面会直接导致其关键性成分罗汉果甜苷V含量过低;另一方面,会导致生产出来的罗汉果提取物带有苦味。这都会严重影响罗汉果产品的产量和品质水平。
目前,传统后熟处理方法,有调节温度、光照,喷洒植物激素(如乙烯)等方法,但效果极为有限。
CN201610234523.1公开了一种促进罗汉果后熟的方法,该方法将新鲜青果置于仓库,通过调节温度和光照条件进行促进罗汉果后熟,方法极为传统,且后熟质量提高极其有限。
发明内容
本发明要解决的技术问题是,克服现有技术存在的上述缺陷,提供一种可明显促进罗汉果后熟,后熟速度快,时间短,显著提高甜苷物质含量,并能消除其中苦味的提高罗汉果甜苷物质含量的方法。
本发明解决其技术问题所采用的技术方案如下:一种提高罗汉果甜苷物质含量的方法,其特征在于,包括以下步骤:
(1)将新鲜罗汉果置于灭菌室进行灭菌处理;
(2)破壳:将经灭菌处理的罗汉果置于无菌室,并进行破壳处理;
(3)含酶催熟剂处理:将破壳的罗汉果置于灭菌室内,喷洒含酶催熟剂;
(4)室内微环境因子调节处理:将喷洒有含酶催熟剂的破壳罗汉果置于后熟处理室中,调节室内温度、光照和空气条件,进一步进行催化后熟;待罗汉果表面颜色由青转为金黄,并伴有罗汉果特有的清香时,后熟完成。
优选地, 步骤(1)中,所述灭菌采用紫外线灭菌。
优选地, 所述紫外线灭菌的操作方法是,将罗汉果以滚动方式进行紫外线照射,所述紫外线照射强度为70-200μW/cm2,更优选的照射强度为90-150μW/cm2;紫外线照射时间10-30s,更优选的紫外线照射时间为15-25s。
优选地,步骤(2)中,所述的破壳处理方式为,将经紫外线灭菌处理的罗汉果直接机械按压破壳。
优选地,所述破壳为罗汉果果壳裂开,但未出现果实内部组织破坏和汁液流出情况。
优选地,步骤(3)中,所述含酶催熟剂为β-呋喃果糖苷酶制剂、葡萄糖基转移酶制剂与半胱氨酸、谷胱甘肽及无菌水的混合物。
优选地,所述β-呋喃果糖苷酶制剂的酶活为0.5-4.5万U/g;所述葡萄糖基转移酶制剂的酶活为4.0-10万U/g。
优选地,所述含酶催熟剂中,β-呋喃果糖苷酶制剂、葡萄糖基转移酶制剂、半胱氨酸、谷胱甘肽的质量比为10:15-30:0.1-0.5:0.05-0.2;所述含酶催熟剂中,无菌水的添加量为,使含酶催熟剂中的β-呋喃果糖苷酶制剂和葡萄糖基转移酶制剂的浓度为为0.01-0.1%。
优选地,步骤(4)中,所述后熟处理的温度为20-50℃;更优选20-50℃;
优选地,步骤(4)中,所述后熟处理的光照的光源为15-30W普通白炽灯,光照时间为照明6-12h,然后黑暗无光照6-12h,为连续间歇性光照处理。
优选地,步骤(4)中,所述后熟处理的空气条件为,将后熟处理室内,空气中氧气的含量补充至21-30体积%。
本发明将新鲜罗汉果青果在经过灭菌后,经过破壳处理,创造性地将具有将罗汉果甜苷前体物质催化转化为罗汉果甜苷物质作用的含酶催熟剂以喷雾形式喷洒于罗汉果果瓤,通过渗透作用进入罗汉果果肉细胞内,然后在一定的温度、光照及氧气浓度条件的进一步刺激下,加速促进罗汉果内甜苷前体物质向罗汉果内甜苷的转化,从而提高罗汉果甜苷物质的含量,同时缩短后熟时间,提高生产效率,且保持了罗汉果特有的香气和风味,苦味基本消除。
本发明方法的有益效果如下:(1)相比鲜果,本发明得到的罗汉果其甜苷V提升100%以上;(2)利用本发明处理得到的罗汉果制备的提取物无后苦味;(3)相比传统后熟处理方法,本发明可以缩短处理时间至少50%;(4)该工艺过程可操作性强,成本低,不使用有毒有害化工溶剂,安全、绿色、环保,且生产成本低,应用范围广,适宜于工业化生产。
附图说明
图1为本发明实施例1检测经本发明方法处理后的罗汉果中罗汉果甜苷V的高效液相色谱图。
具体实施方式
下面结合实施例对本发明作进一步说明。
本发明实施例所使用的罗汉果鲜果都来源于湖南华诚生物资源股份有限公司,其中甜苷V含量(干重)为1.40%。本发明各实施例所使用的β-呋喃果糖苷酶制剂和葡萄糖基转移酶制剂购于湖南乐趣生物科技有限公司,其酶活力分别为2.5万U/g和6万U/g,半胱氨酸、谷胱甘肽购自湖南聚硕生物科技有限公司。
依据GB188677-2016《食品安全国家标准食品添加剂罗汉果甜苷》规定方法对罗汉果甜苷V进行测定。
实施例1
(1)杀菌:将新鲜罗汉果置于上下紫外强度为100μW/cm2的条件下照射20s,进行快速灭菌处理;
(2)破壳:将经灭菌处理的罗汉果置于无菌室内,通过直接按压进行破壳处理,果壳裂开至不产生汁液流出即可;
(3)含酶催熟剂处理:将破壳的罗汉果置于灭菌室内,喷洒含酶催熟剂,所述含酶催熟剂中,β-呋喃果糖苷酶制剂、葡萄糖基转移酶制剂、半胱氨酸、谷胱甘肽的质量配比为10:15:0.2:0.1;所述含酶催熟剂中,无菌水的添加量为,使含酶催熟剂中的β-呋喃果糖苷酶制剂和葡萄糖基转移酶制剂的浓度为0.05%;
(4)后熟处理:将喷有含酶催熟剂的罗汉果置于后熟处理室内,室内温度控制为40℃、20W白炽灯间歇式照明:光照时间为10h,然后关灯黑暗无光照10h;,室内空气中,氧气体积含量调整至25%,进行催化后熟;待罗汉果表面颜色转为金黄,并伴有罗汉果特有的清香时,后熟过程即告完成。这个过程耗时6天。
经检测(高效液相色谱图见图1),后熟处理后的罗汉果甜苷V的含量(干重)为2.84%,较处理前罗汉果其甜苷V含量提高了102.8%,且其提取物无苦味。
实施例2
(1)杀菌:将新鲜罗汉果置于上下紫外强度为90μW/cm2的条件下照射25s,进行快速灭菌处理;
(2)破壳:将经灭菌处理的罗汉果置于无菌室内,通过直接按压进行破壳处理,果壳裂开至不产生汁液流出即可;
(3)含酶催熟剂处理:将破壳的罗汉果置于灭菌室内,喷洒含酶催熟剂,所述含酶催熟剂中,β-呋喃果糖苷酶制剂、葡萄糖基转移酶制剂、半胱氨酸、谷胱甘肽的质量配比为10:4:20:0.4:0.3;所述催熟剂中,无菌水的添加量为,使催熟剂中的β-呋喃果糖苷酶制剂和葡萄糖基转移酶制剂的浓度为0.03%;
(4)后熟处理:将喷有含酶催熟剂的罗汉果置于后熟处理室内,室内温度控制为40℃、20W白炽灯间歇式照明:光照时间为10h,然后关灯黑暗无光照10h;,室内空气中,氧气体积含量调整至25%,进行催化后熟;待罗汉果表面颜色转为金黄,并伴有罗汉果特有的清香时,后熟过程即告完成。这个过程耗时7天。
经检测,后熟处理后的罗汉果甜苷V的含量(干重)为2.76%,较处理前罗汉果其甜苷V含量提高了97.1%,且其提取物无苦味。
实施例3
(1)杀菌:将新鲜罗汉果置于上下紫外强度为150μW/cm2的条件下照射15s,进行快速灭菌处理;
(2)破壳:将经灭菌处理的罗汉果置于无菌室内,通过直接按压进行破壳处理,果壳裂开至不产生汁液流出即可;
(3)含酶催熟剂处理:将破壳的罗汉果置于灭菌室内,喷洒含酶催熟剂,所述含酶催熟剂中,β-呋喃果糖苷酶、葡萄糖基转移酶、半胱氨酸、谷胱甘肽的质量配比为10:7:25:0.3:0.1;所述含酶催熟剂中,无菌水的添加量为,使含酶催熟剂中的β-呋喃果糖苷酶制剂和葡萄糖基转移酶制剂的浓度为0.08%;
(4)后熟处理:将喷有含酶催熟剂的罗汉果置于后熟处理室内,室内温度控制为40℃、20W白炽灯间歇式照明:光照时间为10h,然后关灯黑暗无光照10h;,室内空气中,氧气体积含量调整至25%,进行催化后熟;待罗汉果表面颜色转为金黄,并伴有罗汉果特有的清香时,后熟过程即告完成。这个过程耗时5.5天。
经检测,后熟处理后的罗汉果甜苷V的含量(干重)为2.88%,较处理前罗汉果其甜苷V含量提高了105.71%,且其提取物无苦味。
对比例(传统后熟法)
将新鲜罗汉果置于后熟处理室内,室内温度控制为40℃,用20W照明:在室内放置13天进行后熟;待罗汉果表面颜色转为金黄,并伴有罗汉果特有的清香时,后熟过程即告完成。
经检测,后熟处理后的罗汉果甜苷V的含量(干重)为1.91%,较处理前罗汉果其甜苷V含量提高了35.71%,其提取物含有苦味。
Claims (10)
1.一种提高罗汉果甜苷物质含量的方法,其特征在于,包括以下步骤:
(1)将新鲜罗汉果置于灭菌室进行灭菌处理;
(2)破壳:将经灭菌处理的罗汉果置于无菌室,并进行破壳处理;
(3)含酶催熟剂处理:将破壳的罗汉果置于灭菌室内,喷洒含酶催熟剂;
(4)室内微环境因子调节处理:将喷洒有含酶催熟剂的破壳罗汉果置于后熟处理室中,调节室内温度、光照和空气条件,进一步进行催化后熟;待罗汉果表面颜色由青转为金黄,并伴有罗汉果特有的清香时,后熟完成。
2.如权利要求1所述提高罗汉果甜苷物质含量的方法,其特征在于, 步骤(1)中,所述灭菌为紫外线灭菌。
3.如权利要求2所述提高罗汉果甜苷物质含量的方法,其特征在于, 所述紫外线灭菌的操作方法是,将罗汉果以滚动方式进行紫外线照射,所述紫外线照射强度为70-200μW/cm2;紫外线照射时间10-30s。
4.如权利要求1-3之一所述提高罗汉果甜苷物质含量的方法,其特征在于,步骤(2)中,所述的破壳处理方式为,将经紫外线灭菌处理的罗汉果直接机械按压破壳。
5.如权利要求4所述提高罗汉果甜苷物质含量的方法,其特征在于,所述破壳为罗汉果果壳裂开,但未出现果实内部组织破坏和汁液流出情况。
6.如权利要求1-5之一所述提高罗汉果甜苷物质含量的方法,其特征在于,步骤(3)中,所述含酶催熟剂为β-呋喃果糖苷酶制剂、葡萄糖基转移酶制剂、与半胱氨酸、谷胱甘肽及无菌水的混合物。
7.如权利要求6所述提高罗汉果甜苷物质含量的方法,其特征在于,所述含酶催熟剂中,β-呋喃果糖苷酶制剂、葡萄糖基转移酶制剂、半胱氨酸、谷胱甘肽的质量比为10:15-30:0.1-0.5:0.05-0.2;所述含酶催熟剂中,无菌水的添加量为,使催熟剂中的β-呋喃果糖苷酶制剂和葡萄糖基转移酶制剂的浓度为0.01-0.1%;所述β-呋喃果糖苷酶制剂的酶活优选为0.5-4.5万U/g;所述葡萄糖基转移酶制剂的酶活优选为4.0-10万U/g。
8.如权利要求1-7之一所述提高罗汉果甜苷物质含量的方法,其特征在于,步骤(4)中,所述后熟处理的温度为20-50℃。
9.如权利要求1-8之一所述提高罗汉果甜苷物质含量的方法,其特征在于,步骤(4)中,所述后熟处理的光照的光源为15-30W普通白炽灯,光照时间为照明6-12h,然后黑暗无光照6-12h,为连续间断性光照处理。
10.如权利要求1-9之一所述提高罗汉果甜苷物质含量的方法,其特征在于,步骤(4)中,所述后熟处理的空气条件为,将后熟处理室内,空气中氧气的含量补充至21-30体积%。
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Denomination of invention: A method to increase the content of siraitia grosvenorii glycosides Granted publication date: 20210817 Pledgee: Agricultural Bank of China Limited Changsha Wangcheng District sub branch Pledgor: HUNAN HUACHENG BIOTECH, Inc. Registration number: Y2024980000707 |