CN113662110A - 一种高活性新鲜杨梅果汁的制备方法 - Google Patents
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- 235000007270 Gaultheria hispida Nutrition 0.000 title claims abstract description 66
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- 235000012851 Myrica pensylvanica Nutrition 0.000 title claims abstract description 66
- 244000269152 Myrica pensylvanica Species 0.000 title claims abstract description 65
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 43
- 230000000694 effects Effects 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 42
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 230000005855 radiation Effects 0.000 claims abstract description 16
- 238000004140 cleaning Methods 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 11
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- 238000007789 sealing Methods 0.000 claims abstract description 7
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 6
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 7
- 235000021022 fresh fruits Nutrition 0.000 claims description 5
- XHFLOLLMZOTPSM-UHFFFAOYSA-M sodium;hydrogen carbonate;hydrate Chemical group [OH-].[Na+].OC(O)=O XHFLOLLMZOTPSM-UHFFFAOYSA-M 0.000 claims description 5
- 239000001307 helium Substances 0.000 claims description 4
- 229910052734 helium Inorganic materials 0.000 claims description 4
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
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- 239000004410 anthocyanin Substances 0.000 description 3
- 229930002877 anthocyanin Natural products 0.000 description 3
- 235000010208 anthocyanin Nutrition 0.000 description 3
- 150000004636 anthocyanins Chemical class 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 244000024215 Myrica gale Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
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- 235000009508 confectionery Nutrition 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
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- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
- A23L2/48—Preservation of non-alcoholic beverages by heating by irradiation or electric treatment
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/50—Preservation of non-alcoholic beverages by irradiation or electric treatment without heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种高活性新鲜杨梅果汁的制备方法。一种高活性新鲜杨梅果汁的制备方法，包括以下步骤：(1)清洗工序：依次采用碱水浸泡、清水清洗，去除新鲜杨梅果上的灰尘、细菌、病菌，(2)压榨工序：采用紫外线杀菌处理，再采用常规的常温压榨、分离，获得新鲜杨梅汁，(3)包装储存工序：新鲜杨梅汁依次进行辐射灭菌、紫外线灭菌、微波灭菌处理，采用不透光瓶进行罐装，通入惰性气体后，进行瓶口密封，在4℃下进行冷藏，保持饮用前为高活性杨梅果汁。本发明的高活性新鲜杨梅果汁的制备方法，多次杀菌，低温惰性气体保护，保持了其新鲜程度。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种高活性新鲜杨梅果汁的制备方法。
背景技术
杨梅是一种特色果品，栽培面积广，产量大，果实酸甜多汁，风味浓郁，深受消费者喜爱。杨梅中富含维生素、矿物元素、多酚物质及花色苷等活性成分，具有抗氧化、降血压、降血脂、抗肿瘤及增强免疫力等多种功效。
杨梅成熟期很短，且集中在高温、高湿、多雨的梅雨季节，由于杨梅果实表面没有任何起保护作用的外壳，采摘后呼吸旺盛，所以极不耐贮运，因此杨梅加工方法的发展成为制约杨梅产业发展的重要一环。
杨梅果汁是重要的杨梅制品。现在市场上常见的杨梅果汁主要是浓缩果汁的稀释产品，或者即榨即饮产品，前者含有较多的防腐性物质，后者保质期太短，而具有较长保质期的、不含有害物质添加剂的杨梅果汁鲜有报道，其原因主要有：首先杨梅果汁中含有丰富的营养物质，为微生物的繁殖提供了温床，因此在杨梅果汁贮藏过程中，难免会有嗜热耐酸菌等腐败微生物的存在，导致杨梅果汁的腐败；此外，由于受其主要色素花色苷的影响，存在着色泽不稳定、易褐变、风味变差等现象。上述原因阻碍了杨梅果汁的开发与消费。
发明内容
本发明旨在至少解决上述现有技术中存在的技术问题之一。为此，本发明提出一种高活性新鲜杨梅果汁的制备方法，将多次杀菌和低温惰性气体保护相结合，保持所得杨梅果汁的新鲜程度。
一种高活性新鲜杨梅果汁的制备方法，包含清洗、压榨、包装储存三个工序，所述制备方法包括以下步骤：
(1)清洗工序：依次采用碱水浸泡、清水清洗，去除新鲜杨梅果上的灰尘、细菌、病菌，(2)压榨工序：采用紫外线杀菌处理，再采用常规的常温压榨、分离，获得新鲜杨梅汁，(3)包装储存工序：将所述新鲜杨梅汁依次进行辐射灭菌、紫外线灭菌、微波灭菌处理，采用不透光瓶进行罐装，通入惰性气体后，进行瓶口密封，在4℃下进行冷藏，保持饮用前为高活性杨梅果汁；
其中：碱水是质量百分比浓度为0.05-0.1％的碳酸氢钠水溶液，浸泡的时间为5～60min；新鲜杨梅果的成熟度在九成以上的杨梅鲜果，没有霉腐；紫外线杀菌的紫外线波长约为260nm；辐射灭菌的辐射源为Co60-γ射线；微波灭菌中微波波长为1～0.001m、频率为300MHz～300GH；惰性气体为氮气或氦气中的至少一种。
本发明采用多次灭菌、惰性气体保护、低温避光储存等措施，不仅可以保持杨梅果汁高活性、新鲜度，而且易作业、成本低，使用灵活，应用前景广阔，市场发展潜力大。
具体实施方式
以下将结合实施例对本发明的构思及产生的技术效果进行清楚、完整地描述，以充分地理解本发明的目的、特征和效果。显然，所描述的实施例只是本发明的一部分实施例，而不是全部实施例，基于本发明的实施例，本领域的技术人员在不付出创造性劳动的前提下所获得的其他实施例，均属于本发明保护的范围。
实施例1
本实施例制备了一种杨梅果汁，具体过程为：(1)清洗工序：依次采用碱水浸泡、清水清洗，去除新鲜杨梅果上的灰尘、细菌、病菌，(2)压榨工序：采用紫外线杀菌处理，再采用常规的常温压榨、分离，获得新鲜杨梅汁，(3)包装储存工序：新鲜杨梅汁依次进行辐射灭菌、紫外线灭菌、微波灭菌处理，采用不透光瓶进行罐装，通入氮气、氦气混合气体后，进行瓶口密封，在4℃下进行冷藏，保持饮用前为高活性杨梅果汁；其中：碱水是质量百分比浓度为0.5％的碳酸氢钠水溶液，浸泡的时间为20min；新鲜杨梅果的成熟度在九成以上的杨梅鲜果，没有霉腐；紫外线杀菌的紫外线波长约为260nm；辐射灭菌的辐射源为Co60-γ射线；微波灭菌中微波波长为0.005m、频率为400MHz。
实施例2
本实施例制备了一种杨梅果汁，具体过程为：(1)清洗工序：依次采用碱水浸泡、清水清洗，去除新鲜杨梅果上的灰尘、细菌、病菌，(2)压榨工序：采用紫外线杀菌处理，再采用常规的常温压榨、分离，获得新鲜杨梅汁，(3)包装储存工序：新鲜杨梅汁依次进行辐射灭菌、紫外线灭菌、微波灭菌处理，采用不透光瓶进行罐装，通入氦气气体后，进行瓶口密封，在4℃下进行冷藏，保持饮用前为高活性杨梅果汁；其中：碱水是质量百分比浓度为0.1％的碳酸氢钠水溶液，浸泡的时间为5min；新鲜杨梅果的成熟度在九成以上的杨梅鲜果，没有霉腐；紫外线杀菌的紫外线波长约为260nm；辐射灭菌的辐射源为Co60-γ射线；微波灭菌中微波波长为0.001m、频率为300GH。
实施例3
本实施例制备了一种杨梅果汁，具体过程为：(1)清洗工序：依次采用碱水浸泡、清水清洗，去除新鲜杨梅果上的灰尘、细菌、病菌，(2)压榨工序：采用紫外线杀菌处理，再采用常规的常温压榨、分离，获得新鲜杨梅汁，(3)包装储存工序：新鲜杨梅汁依次进行辐射灭菌、紫外线灭菌、微波灭菌处理，采用不透光瓶进行罐装，通入氮气气体后，进行瓶口密封，在4℃下进行冷藏，保持饮用前为高活性杨梅果汁；其中：碱水是质量百分比浓度为0.05％的碳酸氢钠水溶液，浸泡的时间为60min；新鲜杨梅果的成熟度在九成以上的杨梅鲜果，没有霉腐；紫外线杀菌的紫外线波长约为260nm；辐射灭菌的辐射源为Co60-γ射线；微波灭菌中微波波长为1m、频率为300MHz。
本发明测试了实施例所得杨梅果汁保存3个月后的菌落数量，测试方法为：依照编号为GB4789.2—2016的国标文件提供的方法进行测试，测试结果见表1。
表1实施例所得杨梅果汁的菌落总数
| 实施例1 | 实施例2 | 实施例3 | |
| 放置前cfu/g | ≤100 | ≤100 | ≤100 |
| 密封3个月cfu/g | ≤100 | ≤100 | ≤100 |
Claims (1)
1.一种高活性新鲜杨梅果汁的制备方法，包含清洗、压榨、包装储存三个工序，其特征在于，所述制备方法包括以下步骤：
(1)清洗工序：依次采用碱水浸泡、清水清洗，去除新鲜杨梅果上的灰尘、细菌、病菌，(2)压榨工序：采用紫外线杀菌处理，再采用常规的常温压榨、分离，获得新鲜杨梅汁，(3)包装储存工序：将所述新鲜杨梅汁依次进行辐射灭菌、紫外线灭菌、微波灭菌处理，采用不透光瓶进行罐装，通入惰性气体后，进行瓶口密封，在4℃下进行冷藏，保持饮用前为高活性杨梅果汁；
其中：碱水是质量百分比浓度为0.05-0.1％的碳酸氢钠水溶液，浸泡的时间为5～60min；新鲜杨梅果的成熟度在九成以上的杨梅鲜果，没有霉腐；紫外线杀菌的紫外线波长约为260nm；辐射灭菌的辐射源为Co60-γ射线；微波灭菌中微波波长为1～0.001m、频率为300MHz～300GH；惰性气体为氮气或氦气中的至少一种。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066149A (zh) * | 2007-06-11 | 2007-11-07 | 浙江大学 | 一种杨梅nfc果汁的生产方法 |
| CN209017817U (zh) * | 2017-12-21 | 2019-06-25 | 砀山海升果胶有限责任公司 | 一种用于浓缩果汁的杀菌生产装置 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101066149A (zh) * | 2007-06-11 | 2007-11-07 | 浙江大学 | 一种杨梅nfc果汁的生产方法 |
| CN209017817U (zh) * | 2017-12-21 | 2019-06-25 | 砀山海升果胶有限责任公司 | 一种用于浓缩果汁的杀菌生产装置 |
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