CN113615782A - 一种具有良好色泽与稳定性的黑果腺肋花楸饮料制备方法 - Google Patents
一种具有良好色泽与稳定性的黑果腺肋花楸饮料制备方法 Download PDFInfo
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Abstract
本发明的一种具有良好色泽与稳定性的黑果腺肋花楸饮料制备方法，涉及食品加工技术领域，其包括挑选、破碎、酶解、过滤、调配、均质、脱气、灌装与杀菌八个步骤。利用本发明的方法制备的饮料，选用黑果腺肋花楸果为原料，辅以蔗糖、柠檬酸、β‑环糊精等辅料进行饮料的制作，创新使用β‑环糊精包埋法，在不破坏营养物质的同时，掩盖了果汁原有涩味，使产品兼有风味和保健性，有效改善饮料的产品品质。
Description
技术领域：
本发明涉及食品加工技术领域，具体涉及一种具有良好色泽与稳定性的黑果腺肋花楸饮料制备方法。
背景技术：
国家卫健委于2018年将黑果腺肋花楸果实正式列为新食品原料，尽管该原料的抗氧化能力非常强，但由于该果涩味较重，鲜食的口感不佳，直接影响了其开发与推广。因此，以黑果腺肋花楸果实为原料，开发生产口感与颜色具佳的功能性饮料具有广阔的市场潜力。
黑果腺肋花楸果实的花青素、黄酮、多酚是已知植物中含量最高的，具有抗氧化、抗肿瘤、抗炎和抑菌等生理活性。2007年美国农业部对276种可食用物种进行对比，发现黑果腺肋花楸的的抗氧化能力名列第一，被称作自然界的“抗癌剂”。黑果花青素是迄今为止所发现的最强效自由基清除剂。国家卫生健康委员会于2018年根据《食品安全法》有关规定，将黑果腺肋花楸果实正式列为新食品原料。
发明内容：
本发明的目的是为了克服上述现有技术存在的不足之处，而提供一种具有良好色泽与稳定性的黑果腺肋花楸饮料制备方法。
本发明的一种具有良好色泽与稳定性的黑果腺肋花楸饮料制备方法，具体操作方法如下：
(1)挑选：对新鲜的黑果腺肋花楸果实进行挑选，剔除腐烂的果实，选择颗粒饱满无机械损伤的作为原料；
(2)破碎：原料经清洗后，按照果实与纯净水1:2的比例添加纯净水，用打浆机破碎成果浆，进行下一步酶解；
(3)酶解：采用纤维素酶-果胶酶复合酶进行酶解，纤维素酶与果胶酶的比例为5:4，酶的添加量为原料的0.06％，在45℃恒温水浴条件下，酶解4h；
(4)过滤：将酶解后的黑果果浆在60目绢布下进行过滤，滤去果渣后，得到黑果腺肋花楸浸提汁备用；
(5)调配：将白砂糖溶解于纯净水中，加热溶化过滤后制成60％的蔗糖糖浆；柠檬酸、β-环糊精分别配成2％的柠檬酸溶液和1％的β-环糊精溶液，并按照配方剂量将这些辅料添加至黑果腺肋花楸浸提汁中，加入纯净水后混合均匀，调配制成黑果腺肋花楸果汁饮料；
(6)均质：利用高压均质机将经过调配的饮料进行均质，在24～28MPa下均质10min；
(7)脱气：在0.05Mpa的真空条件下脱气15min；
(8)灌装与杀菌：将均质脱气后的饮料灌装到灭菌的玻璃瓶中并封盖，在85℃下杀菌30min，冷却至室温后得到黑果腺肋花楸果汁饮料成品。
利用本发明的方法制备的饮料，选用黑果腺肋花楸果为原料，辅以蔗糖、柠檬酸、β-环糊精等辅料进行饮料的制作，创新使用β-环糊精包埋法，在不破坏营养物质的同时，掩盖了果汁原有涩味，使产品兼有风味和保健性，有效改善饮料的产品品质。
具体实施方式：
一种具有良好色泽与稳定性的黑果腺肋花楸饮料制备方法，具体操作方法如下：
(1)挑选：对新鲜的黑果腺肋花楸果实进行挑选，剔除腐烂的果实，选择颗粒饱满无机械损伤的作为原料；
(2)破碎：原料经清洗后，按照果实与纯净水1:2的比例添加纯净水，用打浆机破碎成果浆，进行下一步酶解；
(3)酶解：采用纤维素酶-果胶酶复合酶进行酶解，纤维素酶与果胶酶的比例为5:4，酶的添加量为原料的0.06％，在45℃恒温水浴条件下，酶解4h；
(4)过滤：将酶解后的黑果果浆在60目绢布下进行过滤，滤去果渣后，得到黑果腺肋花楸浸提汁备用；
(5)调配：将白砂糖溶解于纯净水中，加热溶化过滤后制成60％的蔗糖糖浆；柠檬酸、β-环糊精分别配成2％的柠檬酸溶液和1％的β-环糊精溶液，并按照配方剂量将这些辅料添加至黑果腺肋花楸浸提汁中，加入纯净水后混合均匀，调配制成黑果腺肋花楸果汁饮料；
(6)均质：利用高压均质机将经过调配的饮料进行均质，在24～28MPa下均质10min；
(7)脱气：在0.05Mpa的真空条件下脱气15min；
(8)灌装与杀菌：将均质脱气后的饮料灌装到灭菌的玻璃瓶中并封盖，在85℃下杀菌30min，冷却至室温后得到黑果腺肋花楸果汁饮料成品。
上述饮料的感官指标如下：
黑果腺肋花楸果汁饮料的糖酸比例适中，整体风味协调，口感清爽；具有较浓郁的黑果腺肋花楸果实的特征香气，香味协调柔和；色泽明亮均一，呈诱人的紫黑色；组织状态均匀一致。
主要理化指标如下：
黑果腺肋花楸浸提汁含量为60％，原花青素含量为258.34mg/100g；可溶性固形物≥13％，pH为3.8～4.2。
氨基酸组成及含量：
表1黑果腺肋花楸果汁饮料的氨基酸组成
注：*为必需氨基酸；#为药用氨基酸。
该饮料中共检测出16种氨基酸，总量达到374.79μg/mL，其中，亮氨酸、精氨酸和赖氨酸的含量位居前3位，分别为63.42、49.66和46.28μg/mL；必需氨基酸含量为179.81μg/mL，必需氨基酸/总氨基酸(essential amino acid/total amino acids,EAA/TAA)为47.98％，高于蛋白质理想模式(EAA/TAA≈40％)，本产品中必需氨基酸/非必需氨基酸(essential amino acid/nonessential amino acid,EAA/NEAA)为92.22％，远高于蛋白质理想模式(EAA/NEAA≥60％)，此外，黑果腺肋花楸果汁饮料中还包含8种药用氨基酸，占氨基酸总量的60.35％，具有一定的药用价值。
微生物指标：
黑果腺肋花楸果汁饮料的菌落总数＜100CFU/mL，大肠杆菌未检出，致病菌未检出。该产品的上述指标，符合GB 7101-2015《食品安全国家标准饮料》中菌落总数＜104CFU/mL的要求。
抗氧化指标：
表2黑果腺肋花楸果汁饮料的抗氧化能力
以4mg/mL的维生素C溶液作为对照，分别对黑果腺肋花楸果汁饮料产品的DPPH自由基清除能力、羟自由基清除能力、ABTS自由基清除能力以及总还原能力进行测定。对DPPH自由基清除率为36.42％，羟自由基清除率为32.58％，对ABTS自由基的清除能力为0.54mmol/L，总还原能力为0.289。
Claims (1)
1.一种具有良好色泽与稳定性的黑果腺肋花楸饮料制备方法，具体操作方法如下：
(1)挑选：对新鲜的黑果腺肋花楸果实进行挑选，剔除腐烂的果实，选择颗粒饱满无机械损伤的作为原料；
(2)破碎：原料经清洗后，按照果实与纯净水1:2的比例添加纯净水，用打浆机破碎成果浆，进行下一步酶解；
(3)酶解：采用纤维素酶-果胶酶复合酶进行酶解，纤维素酶与果胶酶的比例为5:4，酶的添加量为原料的0.06％，在45℃恒温水浴条件下，酶解4h；
(4)过滤：将酶解后的黑果果浆在60目绢布下进行过滤，滤去果渣后，得到黑果腺肋花楸浸提汁备用；
(5)调配：将白砂糖溶解于纯净水中，加热溶化过滤后制成60％的蔗糖糖浆；柠檬酸、β-环糊精分别配成2％的柠檬酸溶液和1％的β-环糊精溶液，并按照配方剂量将这些辅料添加至黑果腺肋花楸浸提汁中，加入纯净水后混合均匀，调配制成黑果腺肋花楸果汁饮料；
(6)均质：利用高压均质机将经过调配的饮料进行均质，在24～28MPa下均质10min；
(7)脱气：在0.05Mpa的真空条件下脱气15min；
(8)灌装与杀菌：将均质脱气后的饮料灌装到灭菌的玻璃瓶中并封盖，在85℃下杀菌30min，冷却至室温后得到黑果腺肋花楸果汁饮料成品。
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| CN114376125A (zh) * | 2022-01-12 | 2022-04-22 | 吴同梅 | 一种黑果花楸果汁饮料及其制作方法 |
| CN115299538A (zh) * | 2022-07-12 | 2022-11-08 | 天津崇泰龙泉生态农业股份有限公司 | 一种黑果腺肋花楸糖醇饮料的制备工艺 |
| CN116349806A (zh) * | 2023-02-27 | 2023-06-30 | 天津科技大学 | 一种黑果腺肋花楸抗氧化口服液及其制备工艺 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114376125A (zh) * | 2022-01-12 | 2022-04-22 | 吴同梅 | 一种黑果花楸果汁饮料及其制作方法 |
| CN115299538A (zh) * | 2022-07-12 | 2022-11-08 | 天津崇泰龙泉生态农业股份有限公司 | 一种黑果腺肋花楸糖醇饮料的制备工艺 |
| CN116349806A (zh) * | 2023-02-27 | 2023-06-30 | 天津科技大学 | 一种黑果腺肋花楸抗氧化口服液及其制备工艺 |
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