CN1974678A - 蓝莓果固态天然色素的制备方法 - Google Patents
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Abstract
本发明公开了蓝莓果固态天然色素的制备方法,目的指在克服合成色素的毒性危害,挖掘天然食用色素资源,提供一种利用现代生物酶处理技术,将蓝莓果破碎后利用果胶酶酶解,再进行澄清处理,得到了非常理想的化学稳定性的蓝莓原汁,再进行酒精发酵,经过滤、浓缩、对浓缩液进行真空冷冻干燥或喷雾干燥。本发明的产品为固态色素,色素含量高,色泽自然而富有营养,在常温状态下长期存放不变质,可以广泛应用于饮料、葡萄酒、果酒、糖果、肉制品和医药等领域。
Description
技术领域
本发明涉及食用色素的制备领域,特别涉及利用蓝莓果加工天然蓝莓食用色素的方法。
背景技术
蓝莓果,学名笃斯越橘(Vaccinium uliginosum),又名嘟柿,为杜娟花科,蓝莓属野生落叶灌木,生长于北纬52度以北大兴安岭原始森林中,成熟果色泽黑紫。蓝莓提取物富含黄铜类色素和用作抗氧化剂的花青素、未知酶和抗癌活性物质等。蓝莓中富含的活性物质″花青素″是维护眼睛健康、预防视力受损的重要元素,其功能在于保护眼睛的微血管,进而促进血液循环,同时兼有加速视紫质朴再生的能力。蓝莓富含溶纤维,能使胆固醇在体内堆积之前就被排出,帮助放松血管和改善血液循环,有助于预防患心脏病;蓝莓素有″天然伟哥之称″;蓝莓富含迄今为止所发现的最强效的抗氧化剂-蓝莓花青素;蓝莓花青素是维生素增效剂,有助于保持皮肤健康,减少皮肤松弛;蓝莓花青素具有防止功能失调,改善短期记忆,提高老年人的平衡性和协调性,防止老年痴呆。经常食用有机蓝莓能保持人的视力经久不衰、加速视紫质重生的能力,强化心脑血管及动脉血管,具有返老还童的神奇功效。有机蓝莓果可直接食用,但主要是加工果汁、果肉、果酱、果酒、饮料、天然色素、提取花青素等。据中国农业高新项目研究中心对蓝莓果分析测定,每百克蓝莓鲜果中含氨基酸4790毫克、蛋白质400-700毫克、脂肪500-600毫克、碳水化合物12.3-15.3毫克,并含维生素E2、维生素A、并含有维生素C、维生素B1、维生素P等维生素和氧化物歧化酶等多种营养成份,实属营养佳果。蓝莓果含糖8-11%;总酸2-2.5%;含有十六种氨基酸。同时还具有多种微量元素。国外科学家认为蓝莓果具有极高的抗癌功能。美国农业部人类营养研究中心的一项研究报告指出:蓝莓果在被测的41种水果和蔬菜中抗氧化活性高,其营养保健价值高于苹果、葡萄、橘子等水果,堪称“世界水果之王”。
日本蓝莓协会科学家研究发现,野生蓝莓果含有一种对人体及视网膜不可缺少的重要元素,能激活人体细胞、延缓衰老、缓解眼睛疲劳、使眼睛更明亮。由此,蓝莓食品在日本市场销售十分火爆。正因为蓝莓果在解决人类现代疾病及改善亚健康状况方面具有独特的营养和保健功效,蓝莓食品被联合国粮农组织列为人类五大健康食品之一。健功效,蓝莓食品被联合国粮农组织列为人类五大健康食品之一。
蓝莓果为蓝紫色,是一种很好的天然色素,目前,还没有见到有关利用蓝莓果提取天然色素的报道。
发明内容
本发明的目的指在克服合成色素的毒性危害,挖掘天然食用色素资源,提供一种利用现代生物酶处理技术,将蓝莓果破碎后利用果胶酶酶解,再进行澄清处理、生物发酵,再经过滤、浓缩、冷冻干燥或喷雾干燥等工艺,制备固态天然蓝莓食用色素的新方法。本发明的产品为固态色素,色素含量高,色泽自然而富有营养,在常温状态下密闭长期存放不变质,可以广泛应用于食品工业的饮料、葡萄酒、果酒、糖果、肉制品和医药等领域。
本发明的方法可以通过下列措施来达到:
1.蓝莓的分选和破碎
将蓝莓果分选;破碎;泵入酶解罐中;
2.生物酶解
生物酶解是由果胶酶、半纤维素酶和纤维素酶组成,用量为20-100毫升/1000公斤果浆;温度控制为15-50℃;维持12-24小时;
3.生物发酵
在酶解后果汁中添加总量2-10/万(W/W)的人工酿酒酵母(Saccharomycescerevisiae),加入果汁总重量3-4%(W/W)的脱臭酒精,偏重亚硫酸钠或钾1-3/万(W/W),温度控制为15-30℃;当果汁中总糖降至0.5%(W/W)以下时,即可中止发酵;
4.渣汁分离
将发酵汁与蓝莓果渣分离,分离后的果渣压榨,压榨汁与分离后的果汁混合,泵入澄清罐中;
5.发酵果汁澄清
澄清剂为:果胶酶、明胶、硅胶、单宁或膨润土其中的一种;用量为0.3-2/万(W/W),将上述澄清剂制成5%(W/W)溶液,均匀洒入发酵汁中,搅拌均匀后静止12-24小时,过滤;
6.果汁浓缩
浓缩采用真空浓缩装置,浓缩后的可溶性固形物含量达到20BX以上;
7.浓缩汁干燥
a、冷冻干燥:将浓缩后的果汁进行冷冻干燥得到蓝莓果固态色素;将冷冻干燥得到的蓝莓果固态色素进行磨碎,制成蓝莓果固态天然食用色素。冷冻干燥后的成品马上装入包装瓶中密闭存放。
b、喷雾干燥:果汁经浓缩后进行喷雾干燥,浓缩液品温为60-85℃,喷雾干燥进风温度在120-130℃,喷雾干燥后的成品马上装入包装瓶中密闭存放。
具体实施方式
实施例1
取1000公斤蓝莓,经破碎后将蓝莓浆泵入发酵罐中,加入组合生物酶制剂100毫升,搅拌30分钟,酶解12小时,再将自然发酵旺盛的蓝莓发酵液泵入150公斤于酶解后的蓝莓浆中,加入70%脱臭酒精40公斤,偏重亚硫酸钠80克,发酵温度为20-25℃进行发酵,待糖度降至0.5克/100毫升以下时,渣汁分离,果渣压榨后分离的果汁与发酵汁混合,用硅藻土过滤机过滤,制得发酵原酒1150公斤,将1150公斤原酒泵入澄清罐中,加入5%(W/W)明胶,混合均匀,静止12小时,过滤,将上述发酵汁用降膜真空浓缩设备浓缩;将浓缩后的果汁进行冷冻干燥得到蓝莓果固态色素,磨碎、密闭包装即为成品。
实施例2
取100公斤蓝莓,经破碎后将蓝莓浆泵入发酵罐中,加入组合生物酶制剂12毫升,搅拌30分钟,酶解24小时,再将自然发酵旺盛的蓝莓发酵液泵入14公斤于酶解后的蓝莓浆中,加入70%脱臭酒精3.8公斤,偏重亚硫酸钠9克,发酵温度为20-25℃进行发酵,待糖度降至0.5克/100毫升以下时,渣汁分离,果渣压榨后分离的果汁与发酵汁混合,用硅藻土过滤机过滤,制得发酵原酒120公斤,将120公斤原酒泵入澄清罐中,加入5%(W/W)果胶酶溶液,混合均匀,静止24小时,过滤,将上述发酵汁用降膜真空浓缩设备浓缩;将浓缩后的果汁进行喷雾干燥,浓缩液品温控制为60-85℃,喷雾干燥进风温度在120-130℃,喷雾干燥后的成品马上装入包装瓶中密闭存放。得到蓝莓果固态色素。
实施例3
取分选后的蓝莓4.2吨,经破碎后将蓝莓浆泵入5吨酶解罐中,加入组合生物酶制剂500毫升,酶解18小时,加入发酵液400公斤,70%(W/W)酒精240公斤,偏重亚硫酸钠840克,发酵7天后果汁中含糖量为0.5克/100毫升,渣汁分离,制得蓝莓汁3.8吨,将1公斤硅胶用50公斤水溶解,添加到3.8吨蓝莓汁中,开启搅拌器5分钟,静止24小时后,用硅藻土过滤机过滤。再将蓝莓汁泵入SJZ1000-1000降膜式三效真空蒸发器的暂存罐中,使蒸发器温度控制在80℃(一效)、70℃(二效)、60℃(三效),真空度控制在0.03(一效)、0.05(二效)、0.08(三效),浓缩汁出口采用计算机自动控制,将浓缩果汁达到70BX,浓度达不到自动返回一效蒸发器中继续蒸发,浓缩到70BX的蓝莓浓缩汁泵入浓汁贮罐内,然后进行喷雾干燥,浓缩液品温控制为60-85℃,喷雾干燥进风温度控制在120-130℃,喷雾干燥后的成品马上装入包装瓶中密闭存放。
实施例4
本方法与实施例3相同,只是喷雾干燥改为冷冻干燥。
Claims (2)
1.蓝莓果固态天然食用色素的制备方法,该方法包括:
a、将蓝莓果分选;破碎;泵入酶解罐中;
b、生物酶解:生物酶解是用果胶酶,用量为20-100毫升/1000公斤果浆;温度控制为15-50℃;维持2-24小时;
c、在酶解后果汁中添加总量2-10/万(W/W)的人工酿酒酵母(Saccharomyces cerevisiae),加入果汁总重量3-4%(W/W)的脱臭酒精,偏重亚硫酸钠或钾1-3/万(W/W),温度控制为15-30℃;当果汁中总糖降至0.5%(W/W)以下时,即可中止发酵;
d、将发酵汁与蓝莓果渣分离,分离后的果渣压榨,压榨汁与分离后的果汁混和;
e、发酵果汁澄清:澄清剂为:果胶酶、明胶、硅胶、单宁或膨润土其中的一种;用量为0.3-2/万(W/W),将上述澄清剂制成5%(W/W)溶液,均匀洒入发酵汁中,搅拌均匀后静止12-24小时,过滤;
f、果汁浓缩:浓缩采用真空浓缩装置,浓缩后的可溶性固形物含量达到20BX以上;
g、冷冻干燥:将浓缩后的果汁进行冷冻干燥得到蓝莓果固态色素;
h、将冷冻干燥得到的蓝莓果固态色素进行磨碎,制成蓝莓果固态天然食用色素,冷冻干燥后的成品马上装入包装瓶中密闭存放。
2.根据权利要求1所述的蓝莓果固态天然食用色素的制备方法其特征在于:果汁经浓缩后进行喷雾干燥,浓缩液品温为60-85℃,喷雾干燥进风温度在120-130℃,喷雾干燥后的成品马上装入包装瓶中密闭存放。
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
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US7914825B2 (en) * | 2007-08-07 | 2011-03-29 | Symrise Gmbh & Co. Kg | Encapsulated vaccinium extracts with balanced gastrointestinal release |
CN104921215A (zh) * | 2015-05-25 | 2015-09-23 | 大兴安岭百盛蓝莓科技开发有限公司 | 一种提高蓝莓果汁风味物质含量的方法 |
CN108783123A (zh) * | 2018-03-15 | 2018-11-13 | 湖北凯瑞百谷农业科技股份有限公司 | 一种高色价马铃薯浓缩汁及制备方法 |
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2006
- 2006-12-12 CN CNA2006101347039A patent/CN1974678A/zh active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7914825B2 (en) * | 2007-08-07 | 2011-03-29 | Symrise Gmbh & Co. Kg | Encapsulated vaccinium extracts with balanced gastrointestinal release |
CN104921215A (zh) * | 2015-05-25 | 2015-09-23 | 大兴安岭百盛蓝莓科技开发有限公司 | 一种提高蓝莓果汁风味物质含量的方法 |
CN108783123A (zh) * | 2018-03-15 | 2018-11-13 | 湖北凯瑞百谷农业科技股份有限公司 | 一种高色价马铃薯浓缩汁及制备方法 |
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