CN112617146A - 一种罗汉果风味浓缩汁及其制备方法 - Google Patents
一种罗汉果风味浓缩汁及其制备方法 Download PDFInfo
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- CN112617146A CN112617146A CN202011443287.7A CN202011443287A CN112617146A CN 112617146 A CN112617146 A CN 112617146A CN 202011443287 A CN202011443287 A CN 202011443287A CN 112617146 A CN112617146 A CN 112617146A
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- momordica grosvenori
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- A—HUMAN NECESSITIES
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Abstract
本发明提供了一种罗汉果风味浓缩汁的制备方法,包括以下步骤:A)将罗汉果的水提液依次进行超滤、层析、浓缩、脱色,得到脱色液;B)将所述脱色液冷却后进行错流过滤和浓缩,得到罗汉果风味浓缩汁。本发明提供的方法简单,可溶性成分损失小,澄清度高,并且产品中重金属为未检出。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种罗汉果风味浓缩汁及其制备方法。
背景技术
罗汉果是特产于广西的一种葫芦科藤本植物,具有清热解毒,止咳化痰的功效,可用于治高血压等症。罗汉果含甜味物质罗汉果甜苷(主要组分是甜苷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,而热量仅为蔗糖的1/50;除了特有的苷类物质以外,罗汉果干果中还含有7.1~7.8%的蛋白质,果籽中含有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物质(槲皮素和山奈酚等)、多糖、维生素及微量元素,是一种非常适合制作饮料的水果。
营养过剩是当今社会存在的主要问题,“低糖”、“低脂”及“低热量”饮食越发适应现代人群消费潮流。罗汉果可作为纯天然甜味剂原料,其口感清新爽口且具有一定的生理功能。
传统的罗汉果浓缩汁的传统加工工艺一方面是尽量对浓缩汁进行澄清处理,以求清澈透明;另一方面是对浓缩汁尽量进行脱色处理,以求颜色更浅或接近无色;第三就是力求保持浓缩汁的原汁原味。
离子交换树脂或者活性炭进行脱色是罗汉果浓缩汁传统的主要脱色工艺,尤以离子交换树脂脱色为主要,但是离子交换树脂脱色其用水量极大,且活化过程必须用到强酸和强碱处理,生产效率和处理量极低,设备投入和生产成本也极大。活性炭脱色效果一般,得到的浓缩汁偏黄,产品品质较低,故而实际生产上用其脱色的情况较少。
死端过滤是罗汉果浓缩汁传统的过滤澄清工艺,其由于被截留颗粒将在膜表面形成污染层,使过滤阻力增加,在操作压力不变的情况下,膜的过滤透过率将下降,因此死端过滤只能间歇式进行,必须周期性地清除膜表面的污染物层或更换膜。
传统的浓缩方式包括膜浓缩、降膜蒸发浓缩、单/效蒸发式浓缩及旋转蒸发浓缩等,其中膜浓缩虽然处理温度较低,但是浓缩浓度有限,达不到成品要求;降膜蒸发浓缩、单/效蒸发式浓缩及旋转蒸发浓缩等都是在较高温度的条件下进行的,且时间较长,极易使得浓缩汁发生二次褐变,使得颜色加深。
CN108813257A公开了一种罗汉果浓缩汁的制备方法,通过选料、暴晒、碎料、蒸煮、过滤及浓缩而成,该工艺只是简单的加工,未进行脱色及脱重金属工艺,且其过滤后直接浓缩后,极易产生沉淀,而影响产品的澄清度。
WO2018196476公开了一种鲜罗汉果脱色浓缩汁的制备工艺,通过糖化、选果、洗果、破碎、渗漏提取、蝶式离心、微滤澄清、超滤分离、聚酰胺树脂脱色、脱色树脂脱色、阳离子树脂调pH、反渗透膜浓缩、活性炭除残留、微滤澄清、真空浓缩、灭菌包装。该工艺一味追求脱色和调酸,所得的是澄清无色的浓缩汁,而且工序极其复杂,而且用到了多种树脂,在处理树脂的时候会用到大量的酸、碱及水,生产成本极高,极不适用于工业化生产。
CN101283831A公开了一种脱色罗汉果果汁制备方法及由所述方法制备的果汁,通过选果水洗、酶解、浓缩、脱色、二次脱色、酸化、二次酸化即得。该工艺一味追求脱色和调酸,所得的是澄清无色的浓缩汁,而且工序极其复杂,而且用到了多种树脂,在处理树脂的时候会用到大量的酸、碱及水,生产成本极高,极不适用于工业化生产。
CN1181908A公开了一种鲜罗汉果浓缩汁生产工艺,通过破碎、蒸煮提取、调酸、酶解、过滤、灭菌、膜浓缩即得。该工艺只是简单的加工,未进行脱色及脱重金属工艺,且其过滤后直接浓缩后,极易产生沉淀,而影响产品的澄清度。
CN107397103A公开了一种罗汉果脱色风味浓缩汁的制备方法,通过破碎、提取、酶解、超滤、脱色、纳滤、浓缩和灭菌制得。该工艺在脱色过程中反复使用阴阳离子交换树脂,其树脂在活化处理过程中,会用到大量的酸、碱及水,工序复杂,成本高,且未进行脱重金属处理。
CN106923113A公开了一种从罗汉果甜甙吸附树脂排除的废液中生产罗汉果浓缩汁的工艺,是以罗汉果生产中的废液为原料,通过陶瓷膜微滤、阴离子树脂调pH值、反渗透、脱色树脂脱色、活性炭脱色、板框过滤、钛棒精滤、膜浓缩、低温冷却、陶瓷膜微滤、浓缩、灭菌等步骤,得罗汉果浓缩汁。该工艺在脱色过程中反复使用阴阳离子交换树脂,其树脂在活化处理过程中,会用到大量的酸、碱及水,工序复杂,成本高,且未进行脱重金属处理。
CN1663469A公开了一种罗汉果果汁制备方法,是以罗汉果鲜果为原料,通过清洗、破碎、沸水提取、冷却、果胶酶酶解、离心、活性炭处理、沸腾、板框压滤、微孔膜过滤、纳滤浓缩、真空浓缩等步骤,得罗汉果果汁。该工艺未进行脱色和脱重金属处理。
CN109247467A公开了一种无蛋白罗汉果纯味浓缩汁及其生产方法,是通过鲜果榨汁、冷提、酶解、熬煮、离心、脱盐、脱碱、脱色、脱苦、浓缩而制得。该工艺在脱色过程中交替使用阴阳离子交换树脂,其树脂在活化处理过程中,会用到大量的酸、碱及水,工序复杂,成本高,且未进行脱重金属处理。同时工艺无法达到其所说的无蛋白的指标要求,有无蛋白以及罗汉果色素是否具有其他天然色素不具有苦味的这一特殊性,值得怀疑。
CN101167539A公开了一种罗汉果鲜果脱臭浓缩汁生产方法,通过破碎、打浆、酶解、超滤、脱臭、浓缩制得,该工艺破碎了果仁,可能直接导致果仁中的苦味物质被释放出来;同时该工艺未进行脱色和脱重金属处理。
CN108497248A公开了一种罗汉果浓缩汁及罗汉果粉的制备方法,通过提取,加入酶制剂,进行酶解,酶灭活,超滤,膜浓缩,活性炭吸附,氧化铝层析、然后低温真空浓缩,得罗汉果脱色风味浓缩汁。该工艺使用到酶制剂,其酶解工艺对酶解条件及设备要求极高,且酶制剂的成本极高;同时该工艺未进行脱色处理和重金属处理。
CN110521894A公开了一种罗汉果甜香风味脱色浓缩汁及其制备方法,通过鲜果压榨、调碱、酶解、离子交换柱层析、浓缩即成。该工艺使用到酶制剂,其酶解工艺对酶解条件及设备要求极高,且酶制剂的成本极高;同时该工艺未进行重金属处理;在脱色工艺过程中,反应使用离子交换树脂,对水、酸及碱的使用量较大。
CN201810320300公开了一种罗汉果浓缩汁及罗汉果果粉的制备方法,通过破碎、榨汁、酶解、超滤、反渗透膜浓缩、活性炭吸附、氧化铝层析、纳滤、浓缩、得罗汉果浓缩汁。该工艺使用到酶制剂,其酶解工艺对酶解条件及设备要求极高,且酶制剂的成本极高;同时该工艺未进行脱色处理和重金属处理。
CN201210207266公开了一种采用膜分离技术制备鲜罗汉果浓缩液的工艺,通过鲜果破碎、浸提、超滤、反渗透逐级分离纯化浓缩而制得。该工艺未进行脱色、脱重金属处理,且使用的反渗透膜极易造成膜堵塞。
CN1625985公开了一种制取鲜罗汉果浓缩汁的方法,通过碱液灭菌、冲洗、破碎、调配、打浆、研磨、糖化异构反应、固液分离、调酸碱、过滤、减压浓缩、密封灭菌即成。该工艺未进行脱色、脱重金属处理,且后续的浓缩极易再次产生沉淀而影响澄清度。
因此,目前制取鲜罗汉果浓缩汁的工艺方法复杂,可溶性成分损失大,澄清度有待进一步提高,并且,传统的罗汉果浓缩汁并未对其重金属进行针对性的去除,对罗汉果浓缩汁的食品安全问题具有一定的风险。
发明内容
有鉴于此,本发明要解决的技术问题在于提供一种罗汉果风味浓缩汁及其制备方法,本发明提供的方法简单,可溶性成分损失小,澄清度高,并且产品中重金属为未检出。
本发明提供了一种罗汉果风味浓缩汁的制备方法,包括以下步骤:
A)将罗汉果的水提液依次进行超滤、层析、浓缩、脱色,得到脱色液;
B)将所述脱色液冷却后进行错流过滤和浓缩,得到罗汉果风味浓缩汁。
优选的,所述罗汉果的水提液由以下步骤得到:
将罗汉果外壳破碎后取籽仁,然后将所述罗汉果籽仁与温水混合浸提,得到浸提液;
将所述浸提液固液分离,得到罗汉果的水提液;
所述温水的温度为20~50℃,所述罗汉果籽仁与温水的质量比为1:(3~5),浸提次数为2~4次,每次浸提时间为1~2小时;
所述固液分离的方法为连续逆流浸提分离、板框压滤、三足式离心机和滤布袋过滤中的一种。
优选的,所述超滤的截留分子量为3000~10000尔顿,更优选5000道尔顿。
优选的,所述层析选用层析柱进行层,所述层析柱中的柱填料选自硅藻土、沸石、高岭土、壳聚糖中的一种,更优选硅藻土;所述柱填料的粒度为16~50目之间,更优选为40目;所述层析柱径高比为1:4~10,更优选为1:8;所述层析过程的流速为0.5~2BV/h,更优选0.8BV/h;所述层析的温度为常温;所述层析的上柱方式为顶端正向上柱或底端逆向上柱,更优选顶端正向上柱。
优选的,步骤A)中,所述浓缩后得到的浓缩液中可溶性固形物含量为15~30brix。
优选的,所述脱色的方法为:
向所述浓缩后得到的浓缩液中加入双氧水,得到混合液;
将所述混合液在30~70℃条件下搅拌30~120min;
其中,所述混合液中,双氧水的浓度为3%~10%。
优选的,所述冷却的温度为0~10℃,冷却时间6~24h。
优选的,所述错流过滤截留分子量为1500~4000道尔顿;所述错流过滤过程中,保持截留液及膜组件的温度为0~10℃。
优选的,步骤B)中,所述浓缩后得到的罗汉果风味浓缩汁中可溶性固形物含量为45~65brix,所述浓缩为冷冻浓缩。
本发明还提供了一种上述制备方法制备得到的罗汉果风味浓缩汁。
与现有技术相比,本发明提供了一种罗汉果风味浓缩汁的制备方法,包括以下步骤:A)将罗汉果的水提液依次进行超滤、层析、浓缩、脱色,得到脱色液;B)将所述脱色液冷却后进行错流过滤和浓缩,得到罗汉果风味浓缩汁。本发明方法的有益效果如下:(1)本发明所得罗汉果浓缩汁为无色或浅黄色浓稠流体,罗汉果浓缩汁具有浓郁香气和高甜度,且能量极低,非常适合在面包、咖啡、可乐、饼干及巧克力等食品加工中作为食品添加剂使用,也可直接兑水饮用,是一种适合高血糖、高血脂、高血压及志于减肥等各类人员的食品添加剂或健康饮品。(2)本发明摒弃了传统离子交换树脂脱色工艺,其传统工艺需要大量的酸、碱以及水,生产成本高、污染大、对设备要求高,且生产效率低。取而代之的是允许作为食品加工助剂使用的双氧水进行脱色,其相对成本低、无污染、生产效率高。(3)该工艺对罗汉果浓缩汁进行了脱重金属处理,且使用的材料为常规的硅藻提、沸石、高岭土及壳聚糖等,其来源方便,价格低廉,且打破了不脱重金属的传统工艺。(4)该工艺设计到两次过滤,其第二次过滤为错流过滤,可以有效的避免膜表面形成污染层而导致膜过滤效率的降低,错流过滤其处理效率高,膜不易发生堵塞,非常适宜高浓度液体过滤。(5)本工艺摒弃了传统的浓缩方式,包括膜浓缩、降膜蒸发浓缩、单/效蒸发式浓缩及旋转蒸发浓缩等,避免了膜浓缩产品浓度不高及其他蒸发式浓缩方式温度过高极易使得浓缩汁发生二次褐变,使得颜色加深的缺陷,创新性得使用冷冻浓缩,使浓缩汁在极低温度下进行,直接避免了产品的二次褐变,即褐变产生的类黑精含量低。(6)该生产工艺都在条件较为温和的条件下进行,本发明工艺过程可操作性强,成本低,该方法工艺简单,处理效率高,非常适合大规模产业化生产。
具体实施方式
本发明提供了一种罗汉果风味浓缩汁的制备方法,包括以下步骤:
A)将罗汉果的水提液依次进行超滤、层析、浓缩、脱色,得到脱色液;
B)将所述脱色液冷却后进行错流过滤和浓缩,得到罗汉果风味浓缩汁。
本发明首先制备罗汉果的水提液,具体方法如下:
将罗汉果外壳破碎后取籽仁,然后将所述罗汉果籽仁与温水混合浸提,得到浸提液;
将所述浸提液固液分离,得到罗汉果的水提液。
其中,所述罗汉果为鲜罗汉果或经过干燥处理的罗汉果干果,优选为鲜罗汉果;
所述罗汉果的破碎处理为:将罗汉果外壳破碎、将罗汉果果籽揉捏散开,罗汉果籽仁保持整粒完整性,籽仁分散但不破损。
罗汉果进行破碎处理,目的是为了便于后续的浸提;同时破碎过程中保持罗汉果籽仁的完整性,是为了有效降低籽仁中的苦味物质的浸出而导致成品口感苦涩,罗汉果籽仁不破碎,还可以有效抑制脂肪的溶出,从而直接较少产品脂肪含量,降低热量。
将所述罗汉果籽仁与温水混合浸提,得到浸提液。
所述温水的温度为20~50℃,优选为25~45℃,所述罗汉果籽仁与所用温水总的质量比为1:(3~5),优选为1:4,浸提次数为2~4次,优选为3~4次,每次浸提时间为1~2小时;浸提过程中持续搅拌。
最后,将所述浸提液固液分离,得到罗汉果的水提液。所述固液分离的方法为连续逆流浸提分离、板框压滤、三足式离心机和滤布袋过滤中的一种,更优选连续逆流浸提分离。
得到罗汉果的水提液依次进行超滤、层析、浓缩、脱色,得到脱色液。
其中,所述超滤为截留分子量为3000~10000道尔顿,更优选5000道尔顿。
所述层析的主要目的是吸附重金属,同时也可以吸附不溶性颗粒杂质,从而提高产品的澄清度,所述层析选用层析柱,所述层析柱中的柱填料选自硅藻土、沸石、高岭土、壳聚糖中的一种,更优选硅藻土;所述柱填料的粒度为16~50目之间,更优选为40目;所述层析柱径高比为1:4~10,更优选为1:8;所述层析过程的流速为0.5~2BV/h,更优选0.8BV/h;所述层析的温度为常温;所述层析的上柱方式为顶端正向上柱或底端逆向上柱,更优选顶端正向上柱。
吸附材料粒径越小,单位表面积对物料的接触最大,即吸附效果最好,但是粒径过小会直接导致流速过慢,甚至发生堵塞;反而粒径过大,虽然不易发生堵塞,流速也可以很快,但是吸附效果相对较差。
所述层析过程中,在流出液有甜味时开始收集。
将层析后得到的层析流出液进行浓缩,其中,所述浓缩主要目的为减少水分,包括但不限于真空降膜浓缩、旋转蒸发浓缩、减压蒸发浓缩中的任意一种,优选真空降膜浓缩。
所述浓缩为浓缩液的可溶性固形物含量为15~30brix,优选为20~25brix。
浓缩的目的是一方面是为了减小液体体积,便于下一步添加双氧水进行脱色处理;另外浓缩可以通过加热和提高浓度,促使沉淀产生,便于后续的澄清。
接着,将浓缩后得到的浓缩液进行脱色,在本发明中,采用双氧水进行脱色,双氧水价格便宜,操作方便,大大简化了生产工艺,同时双氧水易分解为水和氧气,不会残留,是非常好的脱色剂。再而罗汉果提取物的主要活性物质罗汉果甜苷V极其稳定,耐酸耐碱,双氧水对其不构成破坏,完全可以利用双氧水对其进行脱色处理。
所述脱色的方法为:
向所述浓缩后得到的浓缩液中加入双氧水,得到混合液;其中,所述混合液中,双氧水的浓度为3%~10%,优选为5%~8%。将所述混合液在30~70℃条件下搅拌30~120min,优选的,所述搅拌的温度为40~60℃,搅拌时间为60~90℃。
将得到的脱色液进行冷却,所述冷却为温度为0~10℃,优选为0~8℃,进一步优选为0~6℃,时间6~24h,优选为9~21h,进一步优选为12~18h。
将脱色液进行冷却可以更好的促使沉淀的产出,进一步保障后续产品的澄清度。
将冷却后的脱色液进行错流过滤,所述错流过滤截留分子量为1500~4000道尔顿,优选为2000~3500道尔顿。所述错流过滤保持截留液及膜组件的温度为0~10℃,优选为0~8℃,进一步优选为0~6℃。
最后,将错流过滤的滤液进行浓缩,得到罗汉果风味浓缩汁。
所述浓缩方式为冷冻浓缩,冷冻温度为-10~-20℃,优选为-12~-18℃,进一步优选为-14~-16℃,冷冻时间保持5~24h,优选为8~21h,进一步优选为12~18h。冷冻浓缩特别适用于热敏性食品的浓缩,罗汉果浓缩液在高温条件下浓缩极易发生褐变,而再次使得浓缩汁颜色加深,而冷冻浓缩由于其实在低温条件下进行的,可以有效的避免罗汉果浓缩汁的二次褐变。所述浓缩为浓缩液的可溶性固形物含量为45~65brix,优选为50~60brix。
本发明还提供了一种上述制备方法制备得到的罗汉果风味浓缩汁。
本发明所得到的罗汉果浓缩汁为无色或浅黄色澄清流质液体,具有浓郁香气和高甜度,且能量极低。
本发明摒弃离子交换树脂或活性炭脱色、死端膜过滤等传统工艺,创新性的采用廉价的天然吸附剂除去产品中的金属元素及颗粒性杂质、双氧水脱色、错流膜过滤澄清及冷冻浓缩等技术,制得的罗汉果浓缩汁的水溶性成分损失小,所得罗汉果浓缩汁具有浓郁香气和高甜度,且能量极低,是一种适合作高血糖、高血脂、高血压及需要减肥等相关人员的食品添加剂或健康饮品;相比传统的复杂生产工艺,本发明工艺过程可操作性强,成本低,该方法工艺简单,处理效率高,非常适合大规模产业化生产。
本发明方法的原理:罗汉果经过破碎、浸提后,得到浸提液,浸提液通过超滤后初步实现除杂,得到澄清液,而后浸提液通过硅藻土、沸石等吸附材料,以层析方式进行重金属及颗粒杂质吸附处理,除去产品中的重金属及颗粒性杂质,然后进行初步浓缩减小提取液体积便于后续脱色,同时促使沉淀产生。再得到的浓缩液中加入双氧水(可作为食品加工助剂使用),可以快速有效的进行脱色处理,而后将脱色液进行低温冷却,其是为了进一步促进沉淀产生,随后进行错流过滤,即可实现沉淀的快速分离,得到脱色的澄清提取液,最后通过冷冻浓缩即得澄清透明的罗汉果浓缩汁产品。
本发明方法的有益效果如下:
(1)本发明所得罗汉果浓缩汁为无色或浅黄色浓稠流体,罗汉果浓缩汁具有浓郁香气和高甜度,且能量极低,非常适合在面包、咖啡、可乐、饼干及巧克力等食品加工中作为食品添加剂使用,也可直接兑水饮用,是一种适合高血糖、高血脂、高血压及志于减肥等各类人员的食品添加剂或健康饮品。
(2)本发明摒弃了传统离子交换树脂脱色工艺,其传统工艺需要大量的酸、碱以及水,生产成本高、污染大、对设备要求高,且生产效率低。取而代之的是允许作为食品加工助剂使用的双氧水进行脱色,其相对成本低、无污染、生产效率高。
(3)该工艺对罗汉果浓缩汁进行了脱重金属及颗粒杂质处理,且使用的材料为常规的硅藻提、沸石、高岭土及壳聚糖等,其来源方便,价格低廉,且打破了传统通过昂贵专用螯合树脂脱重金属的传统工艺。
(4)该工艺设计到两次过滤,其第二次过滤为错流过滤,可以有效的避免膜表面形成污染层而导致膜过滤效率的降低,错流过滤其处理效率高,膜不易发生堵塞,非常适宜高浓度液体过滤。
(5)本工艺摒弃了传统的浓缩方式,包括膜浓缩、降膜蒸发浓缩、单/效蒸发式浓缩及旋转蒸发浓缩等,避免了膜浓缩产品浓度不高,或者其他蒸发式浓缩方式温度过高极易使得浓缩汁发生二次褐变,使得颜色加深的缺陷,创新性得使用冷冻浓缩,使浓缩汁在极低温度下进行,直接避免了产品的二次褐变,即褐变产生的类黑精含量低。
(6)该生产工艺都在条件较为温和的条件下进行,本发明工艺过程可操作性强,成本低,该方法工艺简单,处理效率高,非常适合大规模产业化生产。
为了进一步理解本发明,下面结合实施例对本发明提供的罗汉果风味浓缩汁及其制备方法进行说明,本发明的保护范围不受以下实施例的限制。
本发明实施例所使用的罗汉果购于湖南华诚生物资源股份有限公司。
本发明实施例所使用的原料或化学试剂,如无特殊说明,均通过常规商业途径获得。
类黑精的检测方法:取一定量的葡萄糖和甘氨酸,以待测样品中的还原糖和氨基酸的比例混合,按照凋萎工艺40℃(8h)—50℃(8h)—60℃(2h)—70℃(2h),焙焦温度85℃(2.5h)的焙焦工艺来制得标准类黑精,称重,将其配制成不同浓度的标准类黑精溶液。标准类黑精按照不同浓度配制,在最大吸收波长420nm下。测量吸光值A。以类黑精质量浓度为横坐标,A为纵坐标,绘制标准曲线。线性回归方程为Y=0.1092X+0.0141,R2=0.989,回归性良好,可以采用比色法检测类黑精的质量浓度。
可溶性固形物的检测方法:手持式糖度计。
浊度的检测方式:浊度计。
色差的检测方法:便携式分光色差计(以纯净水为对照)。
本发明对产品的气味、色泽、滋味及形态采用食品感官评分标准进行打分,气味占20分、色泽占20分、口感占20分、组织形态40分,总计100分,评分细则见表1:
表1感官评分标准
本发明实施例中所述“%”,如果没有特别说明,均指质量百分比。
实施例1
(1)破碎:选取50kg无霉烂、无破壳的鲜罗汉果,使用螺旋式压榨机进行破碎处理,罗汉果外壳破碎、罗汉果籽仁分散但不破损;
(2)浸提:将破碎后的罗汉果用200kg、40℃的温水分为3次浸提,每次1.5h,三足式吊袋离心过滤,得到浸提液,浸提液中含可溶性固形物8.5kg;
(3)超滤:将得到的浸提液过截留分子量为7000道尔顿,收集透过液;
(4)层析:将透过液顶端正向上层析柱,填料为硅藻土,径高比为1:8,流速为0.5BV/h,收集流出液;
(5)浓缩:将所收集的流出液利用单效蒸发浓缩器进行浓缩,温度为80℃,真空度为-0.09MPa,浓缩液可溶性固形物含量为27.4brix;
(6)脱色:向浓缩液中加入双氧水,得到混合液,所述混合液中双氧水的浓度为5%,在50℃、搅拌状态下保持60min;
(7)冷却:将脱色液快速降温至4℃,并保持10h;
(8)错流过滤:将得到的冷却液过截留分子量为2000道尔顿的膜,收集透过液。
(9)浓缩:将透过液利用冷冻浓缩进行浓缩至可溶性固形物为63brix,冷冻温度为-15℃,时间为10h。
所得罗汉果风味浓缩汁可溶性固形物为63brix、浊度为89NTU、总色差dE0.17(以纯净水为对照品),类黑精0.032mg/ml,重金属铅、镉、汞和铬未检出。
结果感官评分得95.5分,其色泽显无色,均匀清澈透明,且具有罗汉果的清香,入口丝滑,酸甜可口,具有润喉的感觉,组织状态细腻,无颗粒,粘度较高。
实施例2~3、对比例
在实施例1的基础上,改变工艺参数,得到的产品性能指标参见表2,表2为工艺参数以及性能指标结果。
表2工艺参数以及性能指标结果
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (10)
1.一种罗汉果风味浓缩汁的制备方法,其特征在于,包括以下步骤:
A)将罗汉果的水提液依次进行超滤、层析、浓缩、脱色,得到脱色液;
B)将所述脱色液冷却后进行错流过滤和浓缩,得到罗汉果风味浓缩汁。
2.根据权利要求1所述的制备方法,其特征在于,所述罗汉果的水提液由以下步骤得到:
将罗汉果外壳破碎后取籽仁,然后将所述罗汉果籽仁与温水混合浸提,得到浸提液;
将所述浸提液固液分离,得到罗汉果的水提液;
所述温水的温度为20~50℃,所述罗汉果籽仁与温水的质量比为1:(3~5),浸提次数为2~4次,每次浸提时间为1~2小时;
所述固液分离的方法为连续逆流浸提分离、板框压滤、三足式离心机和滤布袋过滤中的一种。
3.根据权利要求1所述的制备方法,其特征在于,所述超滤的截留分子量为3000~10000尔顿,更优选5000道尔顿。
4.根据权利要求1所述的制备方法,其特征在于,所述层析选用层析柱进行层,所述层析柱中的柱填料选自硅藻土、沸石、高岭土、壳聚糖中的一种,更优选硅藻土;所述柱填料的粒度为16~50目之间,更优选为40目;所述层析柱径高比为1:4~10,更优选为1:8;所述层析过程的流速为0.5~2BV/h,更优选0.8BV/h;所述层析的温度为常温;所述层析的上柱方式为顶端正向上柱或底端逆向上柱,更优选顶端正向上柱。
5.根据权利要求1所述的制备方法,其特征在于,步骤A)中,所述浓缩后得到的浓缩液中可溶性固形物含量为15~30brix。
6.根据权利要求1所述的制备方法,其特征在于,所述脱色的方法为:
向所述浓缩后得到的浓缩液中加入双氧水,得到混合液;
将所述混合液在30~70℃条件下搅拌30~120min;
其中,所述混合液中,双氧水的浓度为3%~10%。
7.根据权利要求1所述的制备方法,其特征在于,所述冷却的温度为0~10℃,冷却时间6~24h。
8.根据权利要求1所述的制备方法,其特征在于,所述错流过滤截留分子量为1500~4000道尔顿;所述错流过滤过程中,保持截留液及膜组件的温度为0~10℃。
9.根据权利要求1所述的制备方法,其特征在于,步骤B)中,所述浓缩后得到的罗汉果风味浓缩汁中可溶性固形物含量为45~65brix,所述浓缩为冷冻浓缩。
10.一种如权利要求1~9任意一项所述的制备方法制备得到的罗汉果风味浓缩汁。
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