CN101579093A - 一种蓝莓活性冻干粉的制备方法 - Google Patents
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Abstract
本发明为一种利用真空冷冻干燥法生产蓝莓活性冻干粉的技术,选用蓝莓果实为基础原料,经清洗、预冻、升华、解析干燥、粉碎、包装、成品等工艺技术,得到蓝莓活性冻干粉,可用作焙烤、胶囊、果冻、果酱、果汁等系列食品的原料。该产品具有生产成本低的特点,而且起到开发资源和保持热敏性活性功能物质的双重效果。
Description
技术领域
本发明属于食品工业领域,具体涉及一种利用真空冷冻干燥法生产蓝莓活性冻干粉的技术。
技术背景
蓝莓(Blueberry),学名越橘,又名都柿,属浆果类。在分类学上属杜鹃花科(Ericaceae)越橘属(Vaccinium spp.)植物,是该属多年生落叶或常绿灌木的总称。全世界分布的越橘属植物可达400余种。蓝莓的名称来源于英文blueberry,意为蓝色的浆果之意。原产和主产于美国又被称为美国蓝莓。
蓝莓因为其果实中含有特别丰富的、有益于健康的物质而倍受人们关注,如每百克蓝莓鲜果中含蛋白质400~700mg、脂肪500~600mg、碳水化合物12.3~15.3mg,并含叶酸、细菌生长抑制剂、鞣花酸、鞣花单宁、丰富的食用纤维、果糖、酸、维生素C、维生素E、维生素A、SOD、熊果甙、花青甙、类黄酮及丰富的钾、铁、锌、锰等微量元素,使得蓝莓果实倍受人们的青睐,现已成为保健食品的良好原料。
蓝莓果实中含有丰富的花青甙色素,其中野生种每百克鲜果中花青甙色素含量高达0.33~3.38g,栽培种每百克鲜果中花青甙色素含量一般为0.07~0.15g。蓝莓果实中的花青甙有5种:花翠素、花青素、樱草素、矮牵牛配基、甲基花青素,其含量和比例因种类不同而明显不同,
蓝莓果实中还含有多酚氧化物等有效成分。研究发现,蓝莓果实中绿原酸含量较多。野生种中含有黄色槲皮苦素、杨梅酮的黄酮醇配糖体,这两类物质都有抗癌和抗肿瘤的作用。
此外,根据美国农业部对蓝莓果实的分析,其香味成分主要有沉香木醇氧化物、沉香木醇、香叶醇、丁香油精、转二乙烯酮、转三乙烯醇、橙花醇、癸酸、月桂酸、棕榈酸、香芹酮酸等。随果实成熟沉香木醇含量增加,香叶醇稍微增加,其他则减少。
目前传统的果汁保鲜保质工艺中基本采用高温高压灭菌方式解决微生物污染引起的腐败问题。研究表明在高温高湿的条件下蓝莓果实中的维生素C损失20%以上。维生素A在高温高湿条件下贮藏3个月损失35-42%。抗衰老物质花青素PH值在1~4时的水溶液中较稳定,但饮用时会因对胃有一定的刺激作用而有不适感,其在100℃高温条件下损失率达50%左右。另外,光照也会使蓝莓的颜色逐渐变成暗红色并同时有沉淀产生,氧化反应也会影响这些活性物质的稳定性。
发明内容
本发明的目的在于提供一种利用真空冷冻干燥法生产蓝莓活性冻干粉的技术,以蓝莓果实为基础原料,经清洗、预冻、升华、解析干燥、粉碎、包装、胶囊成品等工艺技术,得到蓝莓活性冻干粉、可用作配制胶囊、果汁、果酱等系列食品。
本发明的具体操作步骤如下:
第一步、将蓝莓果实清洗、沥干备用;
第二步、将沥干后的蓝莓果实在-26~-30℃以下预冻,真空度为50~100Pa,保持恒温1~1.5小时;
第三步、在-32~-35℃条件下,将得到的蓝莓升华干燥;
第四步、在温度50~55℃,真空度为20~60Pa的条件下,进一步解析干燥4~8小时,经粉碎得到蓝莓活性冻干粉。
加工过程可避免高温高湿、光照、氧化等因素影响,该产品还具有生产成本低的特点,而且起到开发资源和保存全部热敏性活性功能物质的双重效果。
具体实施方式
实施例1、将蓝莓果实洗净、沥干后,在-29℃以下预冻,真空度为60Pa,保持恒温1.2小时;然后在-33℃使其升华干燥;在53℃,真空度为30Pa,进行解析干燥5小时,最后经过粉碎、计量包装得到活性冻干粉成品。
实施例2、将蓝莓果实洗净、沥干后,在-28℃以下预冻,真空度为80Pa,保持恒温1.1小时;然后在-34℃使其升华干燥;在50℃,真空度为40Pa,进行解析干燥6小时,最后经过粉碎、计量包装得到活性冻干粉成品。
实施例3、将蓝莓果实洗净、沥干后,在-27℃以下预冻,真空度为90Pa,保持恒温1小时;然后在-32℃使其升华干燥;在52℃,真空度为45Pa,进行解析干燥7小时,最后经过粉碎、计量包装得到活性冻干粉成品。
Claims (1)
1、一种蓝莓活性冻干粉的制备方法,其特征在于具体操作步骤如下:
第一步、将蓝莓果实清洗、沥干备用;
第二步、将沥干后的蓝莓果实在-26~-30℃以下预冻,真空度为50~100Pa,保持恒温1~1.5小时;
第三步、在-32~-35℃条件下,将得到的蓝莓升华干燥;
第四步、在50~55℃,真空度为20~60Pa的条件下,进一步解析干燥4~8小时,经粉碎得到蓝莓活性冻干粉。
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