CN113875913A - 透明桑果汁的制备方法及透明桑果汁 - Google Patents
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Abstract
本发明涉及果汁提取技术领域，目的是提供透明桑果汁的制备方法及透明桑果汁，本发明使用果胶酶酶解果汁里的果胶、单宁酶酶解单宁，用板框压滤过滤果汁里的果皮及梗叶渣，再用陶瓷膜过滤其它微小杂质，使果汁清澈透明、无上浮、无沉淀、口感清爽。超高温瞬时灭菌及高温钝化溶血性过敏物质的处理使得桑果汁适合儿童青少年饮用。
Description
技术领域
本发明涉及果汁提取技术领域，更具体地说，它涉及透明桑果汁的制备方法。
背景技术
桑果在每年四月份成熟，营养丰富，特别是花青素含量很高，是蓝莓的两倍，硒含量是其他水果的十倍以上。成熟的桑果汁多皮薄，很容易掉到地下烂掉。所以必须在成熟后的两三天内人工摘下来，并在当天榨汁灭菌无菌包装储存起来。现有的提取果汁的方法是使用螺杆挤压法榨汁，再经过筛网过滤，提取果汁。但因为桑果果皮很薄，经螺杆挤压后梗茎、果皮破碎成泥粉状，堵塞筛网上的网孔；还有更小的果肉和果胶结合，通过网孔后使产品呈浑浊和沉淀现象，影响产品的感观和口感。
发明内容
针对现有技术存在的不足，本发明的目的在于提供透明桑果汁的制备方法及透明桑果汁，通过去除桑果汁中的果胶、果肉、果皮及梗茎纤维，使产品能在12个月的保质期内保持清澈透明、口感清爽、无沉淀的状态。
为实现上述目的，本发明采用如下技术方案：
透明桑果汁的制备方法，包括以下步骤：
(1)原料处理：将桑果清洗干净，置于榨汁机中得到果汁；
(2)高温灭酶：将(1)中得到的果汁进行灭酶、灭菌处理；
(3)果汁酶解：往(2)中得到的果汁中加入降解酶进行酶解；
(4)过滤去渣：将(3)中得到的果汁进行板框过滤，并对滤液进行二次膜过滤，得到透明果汁；
(5)高温灭菌：将(4)中得到的透明果汁进行高温灭菌处理，灌装后得透明果汁饮品。
可选的，所述步骤(2)中的灭酶温度为85±2℃，时间为5S。
可选的，所述步骤(3)中的降解酶为果胶酶及单宁酶中的至少一种。
可选的，所述步骤(3)中的酶解温度为50±2℃，时间为30mi n。
可选的，所述步骤(4)中二次过滤用到的膜为陶瓷膜。
可选的，所述陶瓷膜的孔径为0.2～0.6μm。
可选的，所述步骤(5)中的灭菌温度为120±2℃，时间为8S。
本发明中步骤(2)的作用是钝化果汁里的氧化酶，防止果汁褐变及变味。
本发明中步骤(3)的作用是降解果胶和单宁。降解果胶是使果汁中的的颗粒物质互相聚集形成絮状沉淀，然后过滤除去；降解单宁是使其不与钙铁元素结合，提高营养价值。
本发明相对于现有技术具有如下的优点：使用果胶酶酶解果汁里的果胶、单宁酶酶解单宁，用板框压滤过滤果汁里的果皮及梗叶渣，再用膜过滤其它微小杂质，使果汁清澈透明、无上浮、无沉淀、口感清爽。超高温瞬时灭菌及高温钝化溶血性过敏物质的处理使得桑果汁适合儿童青少年饮用。
具体实施方式
下面结合实施例对本发明作进一步的描述，但本发明要求保护的范围并不局限于实施例表述的范围。
实施例1
透明桑果汁的制备方法，包括以下步骤：
(1)原料处理：选取新鲜的桑果，喷淋清洗干净后置于带式榨汁机中榨汁，得到的果汁；
(2)高温灭酶：将(1)中得到的果汁通过管道输送到管式灭酶机，在85℃的温度下，进行灭酶、灭菌处理，持续时间为5S；
(3)果汁酶解：往(2)中得到的果汁中加入0.025％的果胶酶和0.05％的单宁酶，在50℃的温度下酶解30min；
(4)过滤去渣：将(3)中得到的果汁进行板框过滤，滤去果皮和梗叶渣；并选用陶瓷膜对得到的滤液进行第二次过滤，用于滤去絮状物杂质，得到透明果汁；
(5)高温灭菌：将(4)中得到的透明果汁进行灭菌处理，灭菌温度为121℃，持续时间为8S，灭菌后灌装得到一种透明桑果汁饮品。
对比例1
(1)原料处理：选取新鲜的桑果，喷淋清洗干净后置于带式榨汁机中榨汁，得到的果汁；
(2)高温灭酶：将(1)中得到的果汁通过管道输送到管式灭酶机，在85℃的温度下，进行灭酶、灭菌处理，持续时间为5S；
(3)果汁酶解：往(2)中得到的果汁中加入0.05％的单宁酶，在50℃的温度下酶解30min；
(4)过滤去渣：将(3)中得到的果汁进行板框过滤，滤去果皮和果泥；并选用陶瓷膜对得到的滤液进行第二次过滤，用于滤去絮状物杂质，得到透明果汁；
(5)高温灭菌：将(4)中得到的透明果汁进行灭菌处理，灭菌温度为121℃，持续时间为8S，灭菌后灌装得到一种透明桑果汁饮品。
对比例2
透明桑果汁的制备方法，包括以下步骤：
(1)原料处理：选取新鲜的桑果，喷淋清洗干净后置于带式榨汁机中榨汁，得到的果汁；
(2)高温灭酶：将(1)中得到的果汁通过管道输送到管式灭酶机，在85℃的温度下，进行灭酶、灭菌处理，持续时间为5S；
(3)果汁酶解：往(2)中得到的果汁中加入0.025％的果胶酶和0.05％的单宁酶，在50℃的温度下酶解30min；
(4)过滤去渣：将(3)中得到的果汁进行板框过滤，滤去果皮和果泥得到透明果汁；
(5)高温灭菌：将(4)中得到的透明果汁进行灭菌处理，灭菌温度为121℃，持续时间为8S，灭菌后灌装得到一种透明桑果汁饮品。
选取实施例1及对比例1～2中制备得到的透明桑果汁各3瓶，放置12个月后观察沉淀状态，然后测试透光率，并对口感进行感官评价，得到如下数据：
表1不同透明桑果汁的测试数据
其中口感测试总分是100分，记录平均值。
从表1可以看出：与对比例1～2中的透明桑果汁相比，实施例1中的透明桑果汁的透光率明显要高、无1瓶产生沉淀或絮状物、且口感项也获得较高评分；这充分说明果胶酶及陶瓷膜二次过滤在本发明中起到至关重要作用。
以上所述仅是本发明的优选实施方式，本发明的保护范围并不仅局限于上述实施例，凡属于本发明思路下的技术方案均属于本发明的保护范围。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前提下的若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (8)
1.透明桑果汁的制备方法，其特征在于，包括以下步骤：
(1)原料处理：将桑果清洗干净，置于榨汁机中得到果汁；
(2)高温灭酶：将(1)中得到的果汁进行灭酶、灭菌处理；
(3)果汁酶解：往(2)中得到的果汁中加入降解酶进行酶解；
(4)过滤去渣：将(3)中得到的果汁通过板框过滤，并对滤液进行二次膜过滤，得到透明果汁；
(5)高温灭菌：将(4)中得到的透明果汁进行高温灭菌处理，灌装后得透明果汁饮品。
2.根据权利要求1所述的透明桑果汁的制备方法，其特征在于，所述步骤(2)中的灭酶温度为85±2℃，时间为5S。
3.根据权利要求1所述的透明桑果汁的制备方法，其特征在于，所述步骤(3)中的降解酶为果胶酶及单宁酶中的至少一种。
4.根据权利要求1所述的透明桑果汁的制备方法，其特征在于，所述步骤(3)中的酶解温度为50±2℃，时间为30min。
5.根据权利要求1所述的透明桑果汁的制备方法，其特征在于，所述步骤(4)中二次过滤用到的膜为陶瓷膜。
6.根据权利要求5所述的透明桑果汁的制备方法，其特征在于，所述陶瓷膜的孔径为0.2～0.6μm。
7.根据权利要求1所述的透明桑果汁的制备方法，其特征在于，所述步骤(5)中的灭菌温度为120±2℃，时间为8S。
8.根据权利要求1～7任一项所述的透明桑果汁的制备方法，制备得到的透明桑果汁。
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