CN112971067A - 一种枸杞鲜果浆的制备方法与应用 - Google Patents
一种枸杞鲜果浆的制备方法与应用 Download PDFInfo
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Abstract
本发明属于食品加工处理技术领域,公开了一种枸杞鲜果浆的制备方法,包括鲜果浸泡消毒清洗、胶体磨破碎、酶解处理、升温灭酶、超微粉碎、高压均质、调节PH值、护色、高温瞬时杀菌等步骤,本发明不仅可以有效保持枸杞原浆的风味、色泽等,提高枸杞果浆的澄清透明程度及均一稳定程度,降低分层现象的发生,而且有效保留了枸杞的各种营养素。
Description
技术领域
本发明涉及枸杞加工处理技术领域,更具体的说是涉及一种枸杞鲜果浆的制备方法与应用。
背景技术
枸杞是历史悠久、药食同源、驰名中外的名贵中药材,枸杞性平、味甘、微苦、无毒,具有滋补肝肺,益精明目,强筋健骨的功效。枸杞中含有丰富的β-胡萝卜素、维生素及微量矿物质元素等人体必需的营养物质,其丰富的营养成分和医疗价值越来越受到人们的重视,是一种极为理想的药食两用植物资源。
目前,枸杞加工多以干制为主,食用时需要泡水、煮粥或者加在酒中浸泡,这样的食用方式耗时费力,存在诸多不便,尽管枸杞营养价值高,但单一的产品种类严重阻碍了枸杞产业的发展,开发符合市场需求的枸杞产品迫在眉睫。开发枸杞原浆系列产品,不仅可以更好的利用枸杞鲜果等,避免资源的浪费,而且可以将枸杞中的枸杞多糖、甜菜碱等功能性成分最大程度的保留,满足消费者对“天然、健康、绿色”理念的追求。
但是在现有常温保鲜枸杞原浆的生产加工过程中,存在生产过程中因枸杞鲜果皮渣分离造成枸杞籽中所具有的玉米黄质、亚油酸、γ-亚麻酸、β-胡萝卜素、VE等脂溶性营养元素损失及部分水溶性营养物质的流失等问题,显著降低了枸杞果浆的综合营养保健价值。
因此,如何提供一种能够将枸杞鲜果中的营养素较好全面保存的枸杞鲜果浆的制备方法是本领域技术人员亟需解决的问题。
发明内容
有鉴于此,本发明提供了一种色泽风味良好,并且能够将枸杞鲜果中的营养素较好保存的枸杞鲜果浆的制备方法。
为了实现上述目的,本发明采用如下技术方案:
一种枸杞鲜果浆的制备方法,包括以下步骤:
(1)鲜果浸泡消毒及清洗:选择充分成熟、无病虫害、无霉变、无损伤的枸杞鲜果,将枸杞鲜果用流动水冲洗干净后浸泡消毒15-20min,然后提升机输送至延时传送带上,在一级洗果机中首先用自来水冲浪喷淋清洗一次,在二级洗果机中用纯净水冲浪喷淋清洗一次,输送至延时传送带上沥干水分;
(2)胶体磨破碎:将经过清洗处理的枸杞鲜果榨汁,然后经胶体磨研磨得到胶体状的汁液,混合均匀,真空脱气,得到枸杞果浆;
(3)酶解处理:将枸杞果浆在45-50℃下酶解50-60min;
(4)升温灭酶:酶解完成后,将酶解液在98-100℃下进行灭酶处理2-3min;
(5)超微粉碎:将经过步骤(4)处理的枸杞果浆用超微粉碎设备于28-30℃进行处理;
(6)高压均质:将经过超微粉碎处理的枸杞果浆预热至55℃,在均质机中进行均质;
(7)调节PH值、护色:将经过均质处理的枸杞果浆泵入暂存罐中加入柠檬酸调节枸杞果浆PH值;
(8)高温瞬时杀菌:将经过步骤(7)处理的枸杞果浆泵入超高温瞬时杀菌器内进行瞬时高温灭菌处理,高温灭菌处理结束后在板式换热器中冷却至90℃,泵入无菌罐储存,在无菌车间灌装、封口即可。
优选的,在上述一种枸杞鲜果浆的制备方法中,步骤(1)中所述消毒采用的是次氯酸钠或者二氧化氯,且所述次氯酸钠的体积百分浓度为0.5-0.8%,所述二氧化氯的质量浓度为35-38mg/kg。
上述技术方案的有益效果是:鲜枸杞果实中含有的类胡萝卜素、叶黄素、酸浆果红素等作为枸杞色素的主要体现成分,若浸泡消毒试剂或者时间选择不恰当,很容易改变枸杞原有色泽、组织状态和气味等,影响枸杞果浆的感官及功效。在本发明选取以次氯酸钠或者二氧化氯作为浸泡消毒试剂的情况下,可以很好的保留枸杞原来的色泽、气味,并且不会对枸杞原有的营养成分产生影响。
优选的,在上述一种枸杞鲜果浆的制备方法中,步骤(3)中所述酶解处理过程采用的是纤维素酶、果胶酶和果浆酶。
优选的,在上述一种枸杞鲜果浆的制备方法中,所述纤维素酶的添加量为枸杞果浆质量的0.02-0.05%,所述果胶酶的添加量为枸杞果浆质量的0.01-0.03%,所述果浆酶的添加量为枸杞果浆质量的0.01-0.02%。
上述技术方案的有益效果是:纤维素酶、果胶酶和果浆酶可以有效降解枸杞鲜果蛋白质、鲜果表皮果胶、枸杞籽粒果胶、纤维素等引起枸杞浆料浑浊的物质,并且可以快速有效的分解枸杞籽表皮的纤维素和果胶,得到更多的营养素成分,同时显著增加了枸杞果浆的澄清透明程度。
优选的,在上述一种枸杞鲜果浆的制备方法中,步骤(5)中所述超微粉碎处理的压力为180-200MPa,且经过超微粉碎处理后的粒径小于20μm。
上述技术方案的有益效果是:本发明通过超微粉碎步骤可以更加有效的提取枸杞中的各种脂溶性、水溶性营养元素等有效成分,将枸杞鲜果中的所有营养素很好的保存。
优选的,在上述一种枸杞鲜果浆的制备方法中,步骤(6)中所述均质的压力为25-28MPa。
上述技术方案的有益效果是:超微粉碎、高压均质过程可以使枸杞果浆更加细化,使物料能更加均匀的相互混合,从而使得体系更加稳定、避免大量沉淀的生成,同时可以提高人体对枸杞营养素的吸收利用程度。
优选的,在上述一种枸杞鲜果浆的制备方法中,步骤(7)中所述枸杞果浆PH值调节至4.0-4.5,同时加入0.1-0.2%的维生素C搅拌混合均匀。
上述技术方案的有益效果是:在一定的酸性条件下有利于在杀菌工序中更好地杀灭果浆中的微生物,同时一定的酸性条件亦有利于防止果汁的氧化褐变,同时加入0.1-0.2%的维生素C可以更好的降低果浆杀菌时的氧化褐变现象。
优选的,在上述一种枸杞鲜果浆的制备方法中,步骤(8)中所述瞬时高温灭菌的温度为132-135℃,时间为10-12s。
上述技术方案的有益效果是:经过瞬时高温灭菌后,不仅可以使枸杞果浆中的营养成分不致过分的破坏,而且可以有效的杀死较耐热的微生物细菌,将枸杞鲜果中的营养素很好的保存下来。
本发明还提供了一种通过上述方法制备得到的枸杞鲜果浆。
以及本发明还提供了一种通过上述方法制备得到的枸杞鲜果浆的应用,所述枸杞鲜果浆用于食品、饮料、化妆品的制备中,将枸杞鲜果浆用于食品、饮料中可以有效发挥其药食兼用的功能,用于化妆品中可以有效发挥枸杞浆液的抗氧化、抗衰老作用。
经由上述的技术方案可知,与现有技术相比,本发明公开提供了一种枸杞鲜果浆的制备方法,本发明通过酶解、超微粉碎、高压均质、调节PH值维生素C护色、高温瞬时灭菌等技术的结合使用,不需要特意对枸杞鲜果皮渣进行分离就可以很好的使得枸杞果皮渣融合,有效的避免了现有枸杞原浆制备过程中出现的部分脂溶性、水溶性营养元素流失、不含有枸杞籽油的问题,本发明的制备方法可以将枸杞鲜果的所有营养素较好的保存,并且同时保证枸杞果浆的色泽、口感等均不会受到影响。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种枸杞鲜果浆的制备方法,包括以下步骤:
(1)鲜果浸泡消毒:选择充分成熟、无病虫害、无霉变、无损伤的枸杞鲜果,将枸杞鲜果用流动水冲洗干净后浸泡消毒15-20min,,然后提升机输送至延时传送带上,在一级洗果机中首先用自来水冲浪喷淋清洗一次,在二级洗果机中用纯净水冲浪喷淋清洗一次,输送至延时传送带上沥干水分。所述消毒采用的是体积百分浓度为0.5%的次氯酸钠;
(2)胶体磨破碎:将经过清洗处理的枸杞鲜果榨汁,然后经胶体磨研磨得到胶体状的汁液,混合均匀,真空脱气,得到枸杞果浆;
(3)酶解处理:将枸杞果浆在45℃下采用纤维素酶、果胶酶和果浆酶酶解60min;所述纤维素酶的添加量为枸杞果浆质量的0.02%,所述果胶酶的添加量为枸杞果浆质量的0.01%,所述果浆酶的添加量为枸杞果浆质量的0.01%;
(4)升温灭酶:酶解完成后,将酶解液在100℃下进行灭酶处理5min;
(5)超微粉碎:将经过步骤(4)处理的枸杞果浆用超微粉碎设备于28℃进行处理;所述超微粉碎处理的压力为180MPa,且经过超微粉碎处理后的粒径小于20μm;
(6)高压均质:将经过超微粉碎处理的枸杞果浆预热至55℃,在均质机中进行均质,所述均质的压力为25MPa;
(7)调节PH值、护色:将经过步骤(6)处理的枸杞果浆泵入暂存罐中加入柠檬酸将果浆PH调节在4.0同时加入0.1%的维生素C;
(8)高温瞬时杀菌:将经过调节PH值、护色处理的枸杞果浆泵入超高温瞬时杀菌器内进行瞬时高温灭菌处理,瞬时高温灭菌的温度为133℃,时间为11s,高温灭菌处理结束后在板式换热器中冷却至90℃,泵入无菌罐储存,在无菌车间灌装、封口即可。
实施例2
一种枸杞鲜果浆的制备方法,包括以下步骤:
(1)鲜果浸泡消毒:选择充分成熟、无病虫害、无霉变、无损伤的枸杞鲜果,将枸杞鲜果用流动水冲洗干净后浸泡消毒15-20min,,然后提升机输送至延时传送带上,在一级洗果机中首先用自来水冲浪喷淋清洗一次,在二级洗果机中用纯净水冲浪喷淋清洗一次,输送至延时传送带上沥干水分;所述消毒采用的是体积百分浓度为0.8%的次氯酸钠;
(2)胶体磨破碎:将经过清洗处理的枸杞鲜果榨汁,然后经胶体磨研磨得到胶体状的汁液,混合均匀,真空脱气,得到枸杞果浆;
(3)酶解处理:将枸杞果浆在48℃下采用纤维素酶、果胶酶和果浆酶酶解55min;所述纤维素酶的添加量为枸杞果浆质量的0.02%,所述果胶酶的添加量为枸杞果浆质量的0.02%,所述果浆酶的添加量为枸杞果浆质量的0.02%;
(4)升温灭酶:酶解完成后,将酶解液在98℃下进行灭酶处理3min;
(5)超微粉碎:将经过步骤(4)处理的枸杞果浆用超微粉碎设备于30℃进行处理;所述超微粉碎处理的压力为200MPa,且经过超微粉碎处理后的粒径小于20μm;
(6)高压均质:将经过超微粉碎处理的枸杞果浆预热至55℃,在均质机中进行均质,所述均质的压力为28MPa;
(7)调节PH值、护色:将经过步骤(6)处理的枸杞果浆泵入暂存罐中加入柠檬酸将果浆PH调节在4.2同时加入0.1%的维生素C;
(8)高温瞬时杀菌:将经过步骤(7)处理的枸杞果浆泵入超高温瞬时杀菌器内进行瞬时高温灭菌处理,瞬时高温灭菌的温度为135℃,时间为10s,高温灭菌处理结束后在板式换热器中冷却至90℃,泵入无菌罐储存,在无菌车间灌装、封口即可。
实施例3
一种枸杞鲜果浆的制备方法,包括以下步骤:
(1)鲜果浸泡消毒:选择充分成熟、无病虫害、无霉变、无损伤的枸杞鲜果,将枸杞鲜果用流动水冲洗干净后浸泡消毒15-20min,然后提升机输送至延时传送带上,在一级洗果机中首先用自来水冲浪喷淋清洗一次,在二级洗果机中用纯净水冲浪喷淋清洗一次,输送至延时传送带上沥干水分,所述消毒采用的是质量浓度为35mg/kg的二氧化氯;
(2)胶体磨破碎:将经过清洗处理的枸杞鲜果榨汁,然后经胶体磨研磨得到胶体状的汁液,混合均匀,真空脱气,得到枸杞果浆;
(3)酶解处理:将枸杞果浆在50℃下采用纤维素酶、果胶酶和果浆酶酶解50min;所述纤维素酶的添加量为枸杞果浆质量的0.05%,所述果胶酶的添加量为枸杞果浆质量的0.03%,所述果浆酶的添加量为枸杞果浆质量的0.02%;
(4)升温灭酶:酶解完成后,将酶解液在99℃下进行灭酶处理5min;
(5)超微粉碎:将经过步骤(4)处理的枸杞果浆用超微粉碎设备于29℃进行处理;所述超微粉碎处理的压力为190MPa,且经过超微粉碎处理后的粒径小于20μm;
(6)高压均质:将经过超微粉碎处理的枸杞果浆预热至55℃,在均质机中进行均质,所述均质的压力为26MPa;
(7)调节PH值、护色:将经过步骤(6)处理的枸杞果浆泵入暂存罐中加入柠檬酸将果浆PH调节在4.5同时加入0.2%的维生素C;
(7)高温瞬时杀菌:将经过步骤(7)处理的枸杞果浆泵入超高温瞬时杀菌器内进行瞬时高温灭菌处理,瞬时高温灭菌的温度为132℃,时间为12s,高温灭菌处理结束后在板式换热器中冷却至90℃,泵入无菌罐储存,在无菌车间灌装、封口即可。
对比例1
与实时实施例1相对比加入原料用量不同、技术参数不同
(1)鲜果浸泡消毒:选择充分成熟、无病虫害、无霉变、无损伤的枸杞鲜果,将枸杞鲜果用流动水冲洗干净后浸泡消毒3min,然后提升机输送至延时传送带上,在一级洗果机中首先用自来水冲浪喷淋清洗一次,在二级洗果机中用纯净水冲浪喷淋清洗一次,输送至延时传送带上沥干水分。所述消毒采用的是质量浓度为0.1%的二氧化氯;
(2)胶体磨破碎:将经过清洗处理的枸杞鲜果榨汁,然后经胶体磨研磨得到胶体状的汁液,混合均匀,真空脱气,得到枸杞果浆;
(3)酶解处理:将枸杞果浆在40℃下采用纤维素酶、果胶酶和果浆酶酶解60min;所述纤维素酶的添加量为枸杞果浆质量的0.01%,所述果胶酶的添加量为枸杞果浆质量的0.005%,所述果浆酶的添加量为枸杞果浆质量的0.005%;
(4)升温灭酶:酶解完成后,将酶解液在80℃下进行灭酶处理5min;
(5)超微粉碎:将经过步骤(4)处理的枸杞果浆用超微粉碎设备于20℃进行处理;所述超微粉碎处理的压力为18MPa,且经过超微粉碎处理后的粒径小于20μm;
(6)高压均质:将经过超微粉碎处理的枸杞果浆预热至55℃,在均质机中进行均质,所述均质的压力为25MPa;
(7)调节PH值、护色:将经过步骤(6)处理的枸杞果浆泵入暂存罐中加入柠檬酸将果浆PH调节在5.0同时加入0.05%的维生素C;
(8)高温瞬时杀菌:将经过调节PH值、护色处理的枸杞果浆泵入超高温瞬时杀菌器内进行瞬时高温灭菌处理,瞬时高温灭菌的温度为133℃,时间为11s,高温灭菌处理结束后在板式换热器中冷却至90℃,泵入无菌罐储存,在无菌车间灌装、封口即可。
经过试验观察:鲜果预处理时二氧化氯浓度不够,酶制剂添加量不够、灭酶不充分、PH值调节不合理、不使用维生素C护色,一方面造成鲜果浆储存时容易发生涨袋现象,另一方面造成鲜果汁杀菌时褐变明显,果汁颜色发暗。
对比例2
与实时实施例1相对比,未经酶解处理
(1)鲜果浸泡消毒:选择充分成熟、无病虫害、无霉变、无损伤的枸杞鲜果,将枸杞鲜果用流动水冲洗干净后浸泡消毒15-20min,然后提升机输送至延时传送带上,在一级洗果机中首先用自来水冲浪喷淋清洗一次,在二级洗果机中用纯净水冲浪喷淋清洗一次,输送至延时传送带上沥干水分。所述消毒采用的是体积百分浓度为0.5%的次氯酸钠;
(2)胶体磨破碎:将经过清洗处理的枸杞鲜果榨汁,然后经胶体磨研磨得到胶体状的汁液,混合均匀,真空脱气,得到枸杞果浆;
(3)超微粉碎:将经过步骤(4)处理的枸杞果浆用超微粉碎设备于28℃进行处理;所述超微粉碎处理的压力为18MPa,且经过超微粉碎处理后的粒径小于20μm;
(6)高压均质:将经过超微粉碎处理的枸杞果浆预热至55℃,在均质机中进行均质,所述均质的压力为25MPa;
经过试验观察:未经酶解处理的枸杞鲜果浆含有较多的胶质,枸杞籽无法经过超微粉碎全部破碎至微小的目数,容易造成高压均质时均质机球阀堵塞或者球阀回位不充分,给生产造成安全隐患和产品口感不细腻。
对比例3
与实时实施例1相对比,未经超微粉碎处理
(1)鲜果浸泡消毒:选择充分成熟、无病虫害、无霉变、无损伤的枸杞鲜果,将枸杞鲜果用流动水冲洗干净后浸泡消毒15-20min,然后提升机输送至延时传送带上,在一级洗果机中首先用自来水冲浪喷淋清洗一次,在二级洗果机中用纯净水冲浪喷淋清洗一次,输送至延时传送带上沥干水分。所述消毒采用的是体积百分浓度为0.5%的次氯酸钠;
(2)胶体磨破碎:将经过清洗处理的枸杞鲜果榨汁,然后经胶体磨研磨得到胶体状的汁液,混合均匀,真空脱气,得到枸杞果浆;
(3)酶解处理:将枸杞果浆在45℃下采用纤维素酶、果胶酶和果浆酶酶解60min;所述纤维素酶的添加量为枸杞果浆质量的0.02%,所述果胶酶的添加量为枸杞果浆质量的0.01%,所述果浆酶的添加量为枸杞果浆质量的0.01%;
(4)升温灭酶:酶解完成后,将酶解液在100℃下进行灭酶处理5min;
(7)高压均质:将经过超微粉碎处理的枸杞果浆预热至55℃,在均质机中进行均质,所述均质的压力为28MPa;
(8)调节PH值、护色:将经过步骤(7)处理的枸杞果浆泵入暂存罐中加入柠檬酸将果浆PH调节在4.0同时加入0.1%的维生素C;
(9)高温瞬时杀菌:将经过调节PH值、护色处理的枸杞果浆泵入超高温瞬时杀菌器内进行瞬时高温灭菌处理,瞬时高温灭菌的温度为133℃,时间为11s,高温灭菌处理结束后在板式换热器中冷却至90℃,泵入无菌罐储存,在无菌车间灌装、封口即可。
经过试验观察:未经超微粉碎处理的枸杞鲜果浆含有较粗颗粒物质,果浆需经高压均质机多次回流均质才能达到微小的目数,同时较粗颗粒容易造成高压均质时均质机球阀堵塞或者球阀回位不充分,给生产造成安全隐患和产品口感不细腻。
对比例4:市售的宁夏沃福百瑞枸杞产业股份有限公司2019年10月15日生产的常温保鲜枸杞原浆样袋。
试验列工艺合理性及产品感官评价:工艺的合理性有技术人员直接进行评价,工艺和理性评价得分结果见表1,合理性满分10分,不合理直接为0。口感评价有研发人员邀请的部分宁夏中卫市中宁县枸杞行业企业高管、技术人员,车间工人以及中宁县市场随机人员进行,总计50人,人员年龄在10至60岁之间。各项得分的平均值作为感官评价得分,满分10分,评价标准见表2,感官评价得分结果见表3。
表1工艺制定的合理性
试验 | 工艺合理性 | 评分 |
实施例1 | 合理 | 10 |
实施例2 | 合理 | 10 |
实施例3 | 合理 | 10 |
对比列1 | 不合理 | 0 |
对比列2 | 不合理 | 0 |
对比列3 | 不合理 | 0 |
对比列4 | 合理 | 10 |
表2感官评价标准
表3各实施列感官评价结果
试验 | 产品形态 | 产品风味 | 总体口感 | 评价得分 |
实施例1 | 9.7 | 9.6 | 9.7 | 9.7 |
实施例2 | 9.7 | 9.8 | 9.8 | 9.8 |
实施例3 | 9.7 | 9.6 | 9.7 | 9.7 |
对比例4 | 9.7 | 9.4 | 9.3 | 9.5 |
本发明还对实施例1-3制备得到的枸杞鲜果浆的品质及稳定性、理化指标等均进行了测试及进行了对比,结果参见4-5表。
表4枸杞鲜果浆的品质及稳定性(阴凉干燥处)
表5枸杞鲜果浆的理化指标
以上结果说明,本发明的制备方法不仅可以有效保持枸杞原浆的风味、色泽等,增加枸杞果浆的澄清透明程度及均一稳定程度,降低分层现象的发生,而且有效保留了枸杞鲜果中的各种营养素。
本说明书中各个实施例采用递进的方式描述,每个实施例重点说明的都是与其他实施例的不同之处,各个实施例之间相同相似部分互相参见即可。对于实施例公开的方案而言,由于其与实施例公开的方法相对应,所以描述的比较简单,相关之处参见方法部分说明即可。
对所公开的实施例的上述说明,使本领域专业技术人员能够实现或使用本发明。对这些实施例的多种修改对本领域的专业技术人员来说将是显而易见的,本文中所定义的一般原理可以在不脱离本发明的精神或范围的情况下,在其它实施例中实现。因此,本发明将不会被限制于本文所示的这些实施例,而是要符合与本文所公开的原理和新颖特点相一致的最宽的范围。
Claims (10)
1.一种枸杞鲜果浆的制备方法,其特征在于,包括以下步骤:
(1)鲜果浸泡消毒清洗:选择充分成熟、无病虫害、无霉变、无损伤的枸杞鲜果,将枸杞鲜果用流动水冲洗干净后浸泡消毒15-20min,然后提升机输送至延时传送带上,在一级洗果机中首先用自来水冲浪喷淋清洗一次,在二级洗果机中用纯净水冲浪喷淋清洗一次,输送至延时传送带上沥干水分;
(2)胶体磨破碎:将经过清洗处理的枸杞鲜果榨汁,然后经胶体磨研磨得到胶体状的汁液,混合均匀,真空脱气,得到枸杞果浆;
(3)酶解处理:将枸杞果浆在45-50℃下酶解50-60min;
(4)升温灭酶:酶解完成后,将酶解液在98-100℃下进行灭酶处理5-10min;
(5)超微粉碎:将经过步骤(4)处理的枸杞果浆用高压微射流超微粉碎设备于28-30℃进行处理;
(6)高压均质:将经过超微粉碎处理的枸杞果浆预热至55℃,在均质机中进行均质;
(7)调节PH值、护色:将经过均质处理的枸杞果浆泵入暂存罐中加入柠檬酸调节枸杞果浆PH值;
(8)高温瞬时杀菌:将经过步骤(7)处理的枸杞果浆泵入超高温瞬时杀菌器内进行瞬时高温灭菌处理,高温灭菌处理结束后在板式换热器中冷却至90℃,泵入无菌罐储存,在无菌车间灌装、封口即可。
2.根据权利要求1所述的一种枸杞鲜果浆的制备方法,其特征在于,步骤(1)中所述消毒采用的是次氯酸钠或者二氧化氯,且所述次氯酸钠的体积百分浓度为0.5-0.8%,所述二氧化氯的质量浓度为35-38mg/kg。
3.根据权利要求1所述的一种枸杞鲜果浆的制备方法,其特征在于,步骤(3)中所述酶解处理过程采用的是纤维素酶、果胶酶和果浆酶。
4.根据权利要求3所述的一种枸杞鲜果浆的制备方法,其特征在于,所述纤维素酶的添加量为枸杞果浆质量的0.02-0.05%,所述果胶酶的添加量为枸杞果浆质量的0.01-0.03%,所述果浆酶的添加量为枸杞果浆质量的0.01-0.02%。
5.根据权利要求1所述的一种枸杞鲜果浆的制备方法,其特征在于,步骤(5)中所述超微粉碎处理的压力为180-200MPa,且经过超微粉碎处理后的粒径小于20μm。
6.根据权利要求1所述的一种枸杞鲜果浆的制备方法,其特征在于,步骤(6)中所述均质的压力为25-28MPa。
7.根据权利要求1所述的一种枸杞鲜果浆的制备方法,其特征在于,步骤(7)中所述枸杞果浆PH值调节至4.0-4.5,同时加入0.1-0.2%的维生素C搅拌混合均匀。
8.根据权利要求1所述的一种枸杞鲜果浆的制备方法,其特征在于,步骤(8)中所述瞬时高温灭菌的温度为132-135℃,时间为10-12s。
9.一种权利要求1-8任一项所述的方法制备得到的枸杞鲜果浆。
10.一种权利要求1-8任一项所述的方法制备得到的枸杞鲜果浆的应用,其特征在于,所述枸杞鲜果浆用于食品、饮料、化妆品的制备。
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