CN112089052A - 一种高稳定性黑果枸杞原浆的制备方法 - Google Patents
一种高稳定性黑果枸杞原浆的制备方法 Download PDFInfo
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Abstract
本发明提供了一种高稳定性黑果枸杞原浆的制备方法，涉及浆果原浆的制备方法领域。本发明提供的制备方法包括：黑果枸杞经清洗、破碎、双道打浆、皮渣分离、胶体磨、高压均质、添加复合抗氧化剂、再经低温等离子体联合超高压技术灭菌等工艺进行加工，制备成一种高稳定性黑果枸杞原浆。本发明通过对复合抗氧化剂的成分配比进行调整，提高了黑果枸杞原浆的稳定性，延长了贮藏时间，制备方法工艺简单易操作，适合大批量生产。
Description
技术领域
本发明涉及浆果原浆的制备方法领域，尤其涉及一种高稳定性黑果枸杞原浆的制备方法。
背景技术
黑果枸杞(Lycium ruthenicum Murr)是我国西北荒漠地区独有的一种药食两用的多棘刺灌木植物，属茄科。其浆果球形，成熟后为紫黑色，黑果枸杞含有丰富营养活性物质，如蛋白质、枸杞多糖、氨基酸、维生素、矿物质、微量元素、原花青素等。其中枸杞多糖是一种天然大分子水溶性多糖，具有调节免疫、延缓衰老、降血糖和降血脂等多种功效。有研究表明，原花青素具有保护心血管、抗辐射、抗疲劳、清除自由基等作用，黑果枸杞被称为“原花青素之王”，在食品、医药、卫生和化妆品等领域具有广泛的应用价值。
原花青素是以黄烷-3-醇为主要结构单元，通过4→8位或4→6位的碳—碳键连接的缩合类化合物，由于其结构组成特性，使得原花青素既可以在有氧条件下发生氧化降解反应，还可以在酸性条件下发生降解反应。黑果枸杞制品由于贮藏环境、运输条件等诸多因素的影响，其中的抗氧化成分(比如：原花青素)会发生降解或损坏，从而影响其品质和功能性质。
目前，对于黑果枸杞的加工多采用自然干燥直接食用、制作黑果枸杞软糖，枸杞压片等产品。虽然现有的黑果枸杞汁具有黑果枸杞原有的色泽和口感，里面大量营养成分没有被破坏，在一定程度上满足了消费者对黑果枸杞保健功能的需求。但由于原花青素和枸杞多糖等重要营养成分容易发生降解，稳定性较差，导致长期贮藏的黑果枸杞原浆中的原花青素和枸杞多糖等成分含量减少，黑果枸杞原浆的品质较差，保健功能差。
发明内容
本发明的目的在于提供一种高稳定性黑果枸杞原浆的制备方法。利用本发明的提供的制备方法得到的黑果枸杞原浆中原花青素和枸杞多糖含量高，稳定性好，贮藏时间更长，制备方法工艺简单易操作，适合大批量生产。
本发明一方面提供了一种黑果枸杞原浆的制备方法，所述的制备方法包括以下步骤：
(1)将黑果枸杞除杂、清洗后，采用超声波技术将黑果枸杞破碎成果肉浆，破碎功率200-800W，破碎时间0.5-3h；
(2)将破碎后的果肉浆通过双道打浆机分离成果肉汁和皮籽，果肉汁输送至缓冲罐；
(3)用胶体磨将缓冲罐中的果肉汁研磨细化，再经高压均质机进一步细化，均质压力为30-50MPa，均质时间为10-20min，得到更加微粒化、均匀化的浆液；
(4)在步骤(3)得到的浆液中加入复合抗氧化剂，搅拌混匀，经低温等离子体联合超高压灭菌，得到黑果枸杞原浆；
按照在黑果枸杞原浆中的质量分数占比计，所述的复合抗氧化剂包括：VC(维生素C)0.5％-2％、茶多酚0.01％-0.05％、BHA0.1-0.4％和谷氨酸钠0.01％-0.04％。
优选地，所述的VC和谷氨酸钠的重量比为20-100:1；进一步优选地，所述的VC和谷氨酸钠的重量比为50:1。
更优选地，按照在黑果枸杞原浆中的质量分数占比计，所述的复合抗氧化剂包括：VC1％、茶多酚0.03％、BHA0.3％和谷氨酸钠0.02％。
优选地，所述的双道打浆机的第一道筛网为1.8mm，第二道筛网为0.6mm。
优选地，所述的低温等离子体联合超高压灭菌的放电时间为10-30min、放电距离10-80mm、处理电压140-200V，气体流速0.8-2.4L/h、压力300-600MPa、灭菌时间10-30min。
本发明的有益效果：
本发明提供了一种高稳定性黑果枸杞原浆的制备方法，具有以下有益效果：
(1)本发明采用超声波破碎技术不仅减小黑果枸杞原浆中的物质粒度，同时能在极短时间内杀灭和破坏黑果枸杞表面微生物，能更好的提高黑果枸杞原浆的品质，保持原浆原有的风味和滋味。
(2)本发明将黑果枸杞的皮籽通过双道打浆机进行分离，用黑果枸杞纯果肉制成黑果枸杞原浆，避免皮籽对口感、稳定性的影响，提高黑果枸杞原浆的品质，同时黑枸杞籽再经洗涤，晾干后提取枸杞籽油，延伸产业链，提高产业附加值。
(3)本发明中添加了复合抗氧化剂，通过对复合抗氧化剂的成分配比进行调整，发现VC和谷氨酸钠具有协同增效作用，能够明显提高黑果枸杞原浆的稳定性。添加复合抗氧化剂可以避免黑果枸杞原浆中原花青素的降解，更好的保持原浆的的生物活性及稳定性，延长货架期，且制备方法工艺简单易操作，适合大批量生产。
(4)本发明采用低温等离子体灭菌技术主要产生高能电子辐射、臭氧氧化和紫外光解三个方面的协同作用，它能克服现有灭菌方法的因热影响物料营养成分等一些局限和不足之处，提高消毒灭菌效果。本发明采用低温等离子体灭菌技术和超高压灭菌技术对黑果枸杞原浆进行协同杀菌，不仅可以对黑果枸杞原浆从表面至原浆内部进行彻底灭菌，而且不会影响黑果枸杞原浆的营养成分和功效成分，能更好的保持原有黑果枸杞原浆的风味，提高原浆品质。
附图说明
图1是实验例1中对黑果枸杞原浆进行的感官评价得分图；
图2是实验例1中黑果枸杞原浆的原花青素含量图；
图3是实验例1中黑果枸杞原浆的枸杞多糖含量图。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例进一步阐明本发明，但下述实施例仅为本发明的优选实施例，并非全部。基于实施方式中的实施例，本领域技术人员在没有做出创造性劳动的前提下所获得其它实施例，都属于本发明的保护范围。
下述实施例中的实验方法，如无特殊说明，均为常规方法，下述实施例中所用的材料、试剂等，如无特殊说明，均可从商业途径得到。
实施例1
一种黑果枸杞原浆的制备方法，所述的制备方法包括以下步骤：
(1)将黑果枸杞除杂、清洗后，采用超声波技术将黑果枸杞破碎成果肉浆，破碎功率200W，破碎时间3h；
(2)将破碎后的果肉浆通过双道打浆机分离成果肉汁和皮籽，双道打浆机的第一道筛网为1.8mm，第二道筛网为0.6mm，将果肉汁输送至缓冲罐；
(3)用胶体磨将缓冲罐中的果肉汁研磨细化，再经高压均质机进一步细化，均质压力为30MPa，均质时间为20min，得到更加微粒化、均匀化的浆液；
(4)在步骤(3)得到的浆液中加入复合抗氧化剂，搅拌混匀，低温等离子体联合超高压进行灭菌，放电时间为10min、放电距离10mm、处理电压140V，气体流速0.8L/h、压力300MPa、灭菌时间10min，得到黑果枸杞原浆；
按照在黑果枸杞原浆中的质量分数占比计，所述的复合抗氧化剂包括：VC0.5％、茶多酚0.01％、BHA0.1和谷氨酸钠0.01％。
实施例2
一种黑果枸杞原浆的制备方法，所述的制备方法包括以下步骤：
(1)将黑果枸杞除杂、清洗后，采用超声波技术将黑果枸杞破碎成果肉浆，破碎功率600W，破碎时间1.2h；
(2)将破碎后的果肉浆通过双道打浆机分离成果肉汁和皮籽，双道打浆机的第一道筛网为1.8mm，第二道筛网为0.6mm，将果肉汁输送至缓冲罐；
(3)用胶体磨将缓冲罐中的果肉汁研磨细化，再经高压均质机进一步细化，均质压力为40MPa，均质时间为15min，得到更加微粒化、均匀化的浆液；
(4)在步骤(3)得到的浆液中加入复合抗氧化剂，搅拌混匀，低温等离子体联合超高压进行灭菌，放电时间为20min、放电距离50mm、处理电压160V，气体流速1.5L/h、压力400MPa、灭菌时间20min，得到黑果枸杞原浆；
按照在黑果枸杞原浆中的质量分数占比计，所述的复合抗氧化剂包括：所述的复合抗氧化剂包括：VC 1％、茶多酚0.03％、BHA 0.3％和谷氨酸钠0.02％。即，VC和谷氨酸钠的重量比为50:1。
实施例3
一种黑果枸杞原浆的制备方法，所述的制备方法包括以下步骤：
(1)将黑果枸杞除杂、清洗后，采用超声波技术将黑果枸杞破碎成果肉浆，破碎功率800W，破碎时间0.5h；
(2)将破碎后的果肉浆通过双道打浆机分离成果肉汁和皮籽，双道打浆机的第一道筛网为1.8mm，第二道筛网为0.6mm，将果肉汁输送至缓冲罐；
(3)用胶体磨将缓冲罐中的果肉汁研磨细化，再经高压均质机进一步细化，均质压力为50MPa，均质时间为10min，得到更加微粒化、均匀化的浆液；
(4)在步骤(3)得到的浆液中加入复合抗氧化剂，搅拌混匀，低温等离子体联合超高压进行灭菌，放电时间为30min、放电距离80mm、处理电压200V，气体流速2.4L/h、压力600MPa、灭菌时间30min，得到黑果枸杞原浆；
按照在黑果枸杞原浆中的质量分数占比计，所述的复合抗氧化剂包括：VC 2％、茶多酚0.05％、BHA 0.4％和谷氨酸钠0.04％。
实施例4
一种黑果枸杞原浆的制备方法，与实施例2的区别仅在于，所述的复合抗氧化剂包括：所述的复合抗氧化剂包括：VC 0.6％、茶多酚0.03％、BHA 0.3％和谷氨酸钠0.03％。即，VC和谷氨酸钠的重量比为20:1。
实施例5
一种黑果枸杞原浆的制备方法，与实施例2的区别仅在于，所述的复合抗氧化剂包括：所述的复合抗氧化剂包括：VC 2％、茶多酚0.03％、BHA 0.3％和谷氨酸钠0.02％。即，VC和谷氨酸钠的重量比为100:1。
对比例1
一种黑果枸杞原浆的制备方法，与实施例2的区别仅在于，不添加复合抗氧化剂。
对比例2
一种黑果枸杞原浆的制备方法，与实施例2的区别仅在于，复合抗氧化剂中不添加谷氨酸钠。
实验例1
黑果枸杞原浆稳定性试验：
对实施例1-5和对比例1-2制备得到的黑果枸杞原浆进行感官评价，用高效液相色谱检测原花青素和枸杞多糖的含量。在相对湿度65％，温度37℃恒温培养箱中进行加速试验观察，在第0-6月对各指标进行观察检测，结果如表2-4所示，图1-3分别是表2-4对应的折线图。
参考农业推行标准NY/T1051-2014《绿色食品拘杞及构杞制品》，从色泽和滋气味两个方面对制得到的黑果枸杞原浆进行品质评价，表1给出了感官评价标准，邀请10位有经验的品评员对黑果枸杞原浆进行感官评价，并计算得分平均值，如表2和图1所示。
表1：黑果枸杞原浆感官评价表
表2：黑果枸杞原浆感官评价结果
| 组别 | 第0月 | 第1月 | 第2月 | 第3月 | 第4月 | 第5月 | 第6月 |
| 实施例1 | 10 | 9.8 | 9.7 | 9.3 | 8.7 | 8.4 | 8.2 |
| 实施例2 | 10 | 10 | 10 | 10 | 9.8 | 9.6 | 9.5 |
| 实施例3 | 10 | 10 | 9.8 | 9.6 | 9.1 | 8.8 | 8.6 |
| 实施例4 | 10 | 10 | 9.9 | 9.7 | 9.4 | 8.9 | 8.8 |
| 实施例5 | 10 | 10 | 10 | 9.9 | 9.6 | 9.5 | 9.4 |
| 对比例1 | 10 | 6.2 | 5.6 | 4.7 | 4.1 | 3.8 | 3.6 |
| 对比例2 | 10 | 8.9 | 8.2 | 7.6 | 6.5 | 5.8 | 5.3 |
由表2可以看出，实施例1-5提供的制备方法制备得到的黑果枸杞原浆在相对湿度65％，温度37℃的条件下，感官评分均在8分以上，实施例与对比例1相比，不加入复合抗氧化剂时，黑果枸杞原浆保存时间较短，容易发生变色变味，第6个月时部分黑果枸杞原浆已经没有黑果枸杞应有的滋气味，而是焦糖味。将实施例2和实施例4-5以及对比例2进行比较，发现在复合抗氧化剂中加入不具备抗氧化功能的谷氨酸钠可以明显延长黑果枸杞原浆的保存时间，提升感官评价。
表3：黑果枸杞原浆中原花青素的含量(mg/100ml)
| 组别 | 第0月 | 第1月 | 第2月 | 第3月 | 第4月 | 第5月 | 第6月 |
| 实施例1 | 640 | 621 | 613 | 602 | 593 | 586 | 581 |
| 实施例2 | 652 | 644 | 638 | 625 | 617 | 612 | 609 |
| 实施例3 | 643 | 627 | 619 | 608 | 599 | 594 | 590 |
| 实施例4 | 644 | 630 | 622 | 611 | 603 | 597 | 594 |
| 实施例5 | 649 | 638 | 632 | 619 | 610 | 604 | 603 |
| 对比例1 | 651 | 556 | 395 | 185 | 157 | 136 | 124 |
| 对比例2 | 650 | 607 | 586 | 561 | 534 | 518 | 503 |
表4：黑果枸杞原浆中枸杞多糖的含量(mg/100ml)
| 组别 | 第0月 | 第1月 | 第2月 | 第3月 | 第4月 | 第5月 | 第6月 |
| 实施例1 | 275 | 255 | 226 | 205 | 188 | 177 | 173 |
| 实施例2 | 281 | 275 | 252 | 233 | 218 | 206 | 202 |
| 实施例3 | 277 | 259 | 231 | 210 | 192 | 183 | 180 |
| 实施例4 | 279 | 264 | 237 | 218 | 198 | 189 | 186 |
| 实施例5 | 280 | 270 | 246 | 225 | 209 | 200 | 196 |
| 对比例1 | 279 | 216 | 185 | 115 | 98 | 84 | 79 |
| 对比例2 | 280 | 234 | 217 | 182 | 163 | 144 | 137 |
由表3和4可以看出，实施例1-5提供的制备方法制备得到的黑果枸杞原浆在相对湿度65％，温度37℃的条件下，与对比例相比，黑果枸杞原浆中原花青素和枸杞多糖含量较高，根据图2和3可以看出，其稳定性更好。将实施例2和实施例4-5以及对比例2进行比较，发现在复合抗氧化剂中加入不具备抗氧化功能的谷氨酸钠可以明显提高黑果枸杞原浆的稳定性，通过调整VC和谷氨酸钠的配比，可提高黑果枸杞原浆的稳定性。
综上，本发明提供的制备方法制备得到的黑果枸杞原浆中原花青素和枸杞多糖含量较高，黑果枸杞原浆的稳定性更好，可长时间贮藏，延长了货架期。另外，发现VC和谷氨酸钠具有协同增效作用，通过对复合抗氧化剂的成分配比进行调整，能够明显提高黑果枸杞原浆的稳定性。
Claims (5)
1.一种高稳定性黑果枸杞原浆的制备方法，其特征在于，所述的制备方法包括以下步骤：
(1)将黑果枸杞除杂、清洗后，采用超声波技术将黑果枸杞破碎成果肉浆，破碎功率200-800W，破碎时间0.5-3h；
(2)将破碎后的果肉浆通过双道打浆机分离成果肉汁和皮籽，果肉汁输送至缓冲罐；
(3)用胶体磨将缓冲罐中的果肉汁研磨细化，再经高压均质机进一步细化，均质压力为30-50MPa，均质时间为10-20min，得到更加微粒化、均匀化的浆液；
(4)在步骤(3)得到的浆液中加入复合抗氧化剂，搅拌混匀，经低温等离子体联合超高压灭菌，得到黑果枸杞原浆；
按照在黑果枸杞原浆中的质量分数占比计，所述的复合抗氧化剂包括：VC 0.5％-2％、茶多酚0.01％-0.05％、BHA 0.1-0.4％和谷氨酸钠0.01％-0.04％。
2.根据权利要求1所述的制备方法，其特征在于，所述的VC和谷氨酸钠的重量比为20-100:1。
3.根据权利要求1所述的制备方法，其特征在于，按照在黑果枸杞原浆中的质量分数占比计，所述的复合抗氧化剂包括：VC 1％、茶多酚0.03％、BHA 0.3％和谷氨酸钠0.02％。
4.根据权利要求1所述的制备方法，其特征在于，所述的双道打浆机的第一道筛网为1.8mm，第二道筛网为0.6mm。
5.根据权利要求1所述的制备方法，其特征在于，所述的低温等离子体联合超高压灭菌的放电时间为10-30min、放电距离10-80mm、处理电压140-200V，气体流速0.8-2.4L/h、压力300-600MPa、灭菌时间10-30min。
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Application publication date: 20201218 |