CN101491364B - 一种石榴果汁的护色方法 - Google Patents
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Abstract
本发明属于水果的深加工领域，特别涉及一种石榴果汁的护色方法。石榴榨汁前将石榴籽粒加热至75-80℃保持1-3min，然后冷却至48-50℃保持1-2min，榨汁后酶解、澄清、过滤，之后在40-70℃的条件下真空浓缩，得色泽鲜艳的石榴果汁。本发明方法简单，操作简便，不需加入其它添加剂，适用于各种石榴汁制备工艺，护色效果好，产品置于4-8℃或-15℃冷库保存半年不褪色。
Description
(一)技术领域
本发明属于水果的深加工领域，特别涉及一种石榴果汁的护色方法。
(二)背景技术
石榴原产于俄罗斯、伊朗、阿富汗、土耳其一带，后来向西传到了地中海沿岸国家，向东传到了印度、中国。石榴分布于亚热带及温带地区，果实鲜艳红丽，在坚硬的外皮内，包藏着许多晶莹剔透的红宝石般的籽粒。虽然籽粒中有种子，但是甘甜味美、多汁爽口，令人望而垂诞。
石榴除去皮、膜和种子外，可食部分余百分之十左右，经检测，每百克石榴可食部分，约含热量67卡、水81.1克、蛋白质0.6克、脂肪0.2克、糖16.8克、纤维0.8克、矿物质0.5克、钙8毫克、磷15毫克、铁0.1毫克、钠1毫克、钾250毫克、VB10.03毫克、VB20.03毫克、VC10毫克等。据《本草纲目》查证，石榴具有消食、化食、解毒止渴、美容和医疗保健作用。现代医学研究表明，石榴还含有抗氧化活性物质，具有降低血脂、血糖、血压和胆固醇，延缓衰老、益寿延年的功效。
目前，石榴多以鲜食和果汁的形式为人们所食用，特别是果汁酸甜爽口，风味独特，颇受人们欢迎。其中含有果胶，果胶中含有甘露糖、半乳糖、鼠李糖、***糖、葡萄糖以及糖酸半乳糖醛酸等多种糖类，缬氨酸和蛋氨酸含量也很高。另外果汁的形式不受季节限制，还可以添加多种其他营养成分，色泽鲜艳，无论从感官、风味还是营养上都是不错的加工形式，但是制备的石榴汁多存在一段时间后褪色的问题，有的甚至制备出后就已经丧失了原有的光泽和色泽，影响销售。
(三)发明内容
本发明的目的在于提供一种石榴汁的护色方法，以保证制得的石榴汁保有原有的红宝石般艳丽色泽而不褪色。
本发明采用的技术方案如下：
一种石榴果汁的护色方法，关键步骤为石榴榨汁前将石榴籽粒加热至75-80℃保持1-3min，然后冷却至48-50℃保持1-2min，榨汁后酶解、澄清、过滤，之后在40-70℃的条件下真空浓缩，得色泽鲜艳的石榴果汁。
榨汁前对石榴籽粒加热可使其所含天竺葵红色素在榨汁时充分析出，而石榴果肉的色泽正是因为天竺葵(pelargonidine)作用所致。同时加热还能防止酶促褐变。由于榨汁时不是密封进行，高温有可能使石榴汁红色素挥发损失，因此加热后要及时冷却。较好的加热温度为78-80℃。
榨汁后具体可加入果胶酶或淀粉酶进行酶解，去除果胶和淀粉；澄清时可以明胶、膨润土或硅溶胶为澄清剂，使其与石榴汁中残留的多酚类物质如单宁反应，絮凝沉淀加以去除，同时还能脱去石榴汁的苦涩味和防止酶促褐变；酶解澄清操作后，也有利于过滤，特别是超滤操作。
所述真空浓缩优选三效浓缩，特别是在以下条件进行：在70-80Kpa、56-58℃进行一效浓缩，在85-92Kpa、48-50℃进行二效浓缩，在92-100Kpa、40-42℃进行三效浓缩。此浓缩条件使得石榴汁中的各种营养成分和天竺葵红色素比较稳定，天竺葵红色素在此温度下也不会挥发逸出，即使储存期较长，也不会褪色。
具体的，所述石榴果汁的护色方法可如下进行：将石榴清洗、拣选、去皮，然后将石榴籽粒加热至78-80℃保持1-3min，再冷却至48-50℃保持1-2min，榨汁后加入果胶酶分解并加入澄清剂进行絮凝沉淀，过滤后，在76Kpa、56-58℃进行一效浓缩，在88Kpa、48-50℃进行二效浓缩，在96Kpa、40-42℃进行三效浓缩，得到色泽鲜艳的浓缩石榴汁。
其中，过滤为常规操作，可按照各工艺的石榴果汁的制备方法进行，不再赘述。
本发明相对于现有技术，有以下优点：
本发明方法简单，操作简便，不需加入其它添加剂，适用于各种石榴汁制备工艺，护色效果好，得到的糖度为65°BX的石榴汁ABS(波长520mm/430mm比值，16BX)≥0.8，产品置于4-8℃或-15℃冷库保存半年不褪色。
(四)具体实施方式
以下以具体实施例来说明本发明的技术方案，但本发明的保护范围不限于此：
实施例1
将石榴用水清洗，进行三级拣选，并使用意大利贝尔杜奇去皮机去皮，然后将石榴籽粒加热至78℃保持2min，再冷却至50℃保持1min，将籽粒榨汁；将得到的石榴浊汁粗滤，并加入果胶酶分解，加明胶进行絮凝沉淀，偏滤和超滤后，采用真空低温蒸发设备在76Kpa、56-58℃进行一效浓缩，在88Kpa、48-50℃进行二效浓缩，在96Kpa、40-42℃进行三效浓缩；采用糖度自动控制仪控制浓缩度，当糖度达到65°BX时，启动果汁泵，将产品输入无菌灌装机灌装，得到色泽鲜艳的浓缩石榴果汁。
实施例2
将石榴用水清洗，进行三级拣选，并使用意大利贝尔杜奇去皮机去皮，然后将石榴籽粒加热至80℃保持1min，再冷却至48℃保持2min，将籽粒榨汁；将得到的石榴浊汁粗滤，并加入淀粉酶分解，加膨润土进行絮凝沉淀，偏滤和超滤后，采用真空低温蒸发设备进行三效浓缩，其他如实施例1，得到色泽鲜艳的浓缩石榴果汁。
Claims (4)
1.一种石榴果汁的护色方法，其特征在于石榴榨汁前将石榴籽粒加热至78-80℃保持1-3min，然后冷却至48-50℃保持1-2min，榨汁后酶解、澄清、过滤，之后在40-70℃的条件下真空浓缩，得色泽鲜艳的石榴果汁。
2.如权利要求1所述的石榴果汁的护色方法，其特征在于所述真空浓缩为三效浓缩，浓缩条件为在70-80Kpa、56-58℃进行一效浓缩，在85-92Kpa、48-50℃进行二效浓缩，在92-100Kpa、40-42℃进行三效浓缩。
3.如权利要求1所述的石榴果汁的护色方法，其特征在于澄清时以明胶、膨润土或硅溶胶为澄清剂。
4.如权利要求1-3之一所述的石榴果汁的护色方法，其特征在于所述方法如下进行：将石榴清洗、拣选、去皮，然后将石榴籽粒加热至78-80℃保持1-3min，再冷却至48-50℃保持1-2min，榨汁后加入果胶酶分解并加入澄清剂进行絮凝沉淀，过滤后，在76Kpa、56-58℃进行一效浓缩，在88Kpa、48-50℃进行二效浓缩，在96Kpa、40-42℃进行三效浓缩，得到色泽鲜艳的浓缩石榴果汁。
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| CN103932336B (zh) * | 2014-04-10 | 2015-12-09 | 四川大学 | 一种石榴清汁饮料及其生产方法 |
| CN104856169A (zh) * | 2015-06-01 | 2015-08-26 | 山东穆拉德生物医药科技有限公司 | 一种原汁型澄清石榴汁生产方法 |
| CN105249087A (zh) * | 2015-09-11 | 2016-01-20 | 安徽丰原马鞍山生物化学有限公司 | 一种石榴浓缩汁的加工方法 |
| CN109349294A (zh) * | 2018-12-19 | 2019-02-19 | 四川托岗食品有限公司 | 一种养胃青稞早餐饼及其制备方法 |
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| CN112515067A (zh) * | 2020-12-14 | 2021-03-19 | 合肥工业大学 | 一种植物多酚和花青素低损失的石榴汁的加工方法 |
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| CN101167589A (zh) * | 2007-11-28 | 2008-04-30 | 耿福能 | 浓缩石榴汁及其制备工艺 |
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