CN103621929A - 一种制备去糖脱腥南瓜粉的方法 - Google Patents
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- 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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- Engineering & Computer Science (AREA)
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- Polymers & Plastics (AREA)
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Abstract
本发明涉及食品加工技术,具体是一种制备去糖脱腥南瓜粉的方法。该方法以新鲜老熟南瓜为原料,采用胶体研磨制浆工艺辅助生物酶解脱腥技术,并利用超声波絮凝效应结合低温沉降固液分离工艺,最后调配加工而成。该工艺不仅有效去除了南瓜的腥气,而且改善了南瓜粉的口感和冲调性,该方法制得的南瓜粉可溶性膳食纤维含量高,含糖量低,适宜于糖尿病、高血压患者食用。本品既可作为食品工业调配加工的原料,也可根据个人口味加工食用。该方法的特点是成本低、能耗少、热敏性营养物质损失少。
Description
技术领域
本发明属于食品加工领域,具体说是一种制备去糖脱腥南瓜粉的方法。
背景技术
我国传统医学很早就发现了南瓜具有较高的药用价值和保健功效。中医史书《滇南本草》中记载,“南瓜性温、味甘无味,入脾、胃二经,能润肺益气,化痰排脓,驱虫解毒,治咳嗽、哮喘、肺痈、便秘等病症”。现代药理学揭示了南瓜具有降血糖、调血脂、降血压、抗炎、抗肿瘤和防治动脉硬化等功效。
南瓜中含有丰富的蛋白质、氨基酸(瓜氨酸、精氨酸、天门冬氨酸等)、果胶、维生素(VC、VE、VB等)及多种矿物质元素(Zn、Co、Cr、Fe、Mg等),此外还含有多糖、生物碱、可溶性纤维、β-胡萝卜素和叶黄素等多种生物活性物质,且脂肪含量低。南瓜中的多糖能提高胰岛β细胞的增殖活性,降低胰岛细胞内钙超载,促进胰岛素的分泌。南瓜中丰富的膳食纤维和果胶物质,能有效延缓肠道对糖和脂质的吸收,黏结、中和、清除人体内细菌毒性、部分农药和铅等重金属及一些放射性元素,并能帮助肝、肾功能减弱患者增强肝肾细胞的再生能力。同时,南瓜中的锌、铬是胰岛素的重要组成部分,对胰岛素细胞有保护作用。
南瓜粉是十分重要的食品工业中间原料,以南瓜为原料生产出的特效保健食品,因其独特的营养价值和保健功效深受消费者的喜爱。目前,南瓜粉的生产方法主要有以下三种:
一、经过去皮、去籽、(预处理、)干燥、粉碎等工艺流程加工而制成南瓜粉,该种方式生产出的南瓜粉存在冲调时水溶性差,口感相对粗糙的缺点。
中国专利:CN1159891“用气流粉碎法生产超细南瓜粉”,是将新鲜南瓜果肉切丁,干燥晾晒制成南瓜干后,再用气流粉碎机进行粉碎制成南瓜粉。
中国发明专利申请号96106800.0公开号CN1144056A公开了一种大月亮南瓜粉的加工方法,该方法采用糖化酶浸泡后,烘干、粉碎制成南瓜粉。
中国发明专利申请号201210003933.7公开号CN1025246974A公开了一种南瓜粉的加工方法,该方法采用烫漂工艺对南瓜丁进行处理,然后经干燥、粉碎制成南瓜粉。
中国发明专利申请号201110456698公开号CN102511751A公开了一种南瓜粉的加工方法,该方法选用“朝南一号”南瓜为原料,切丁后去游离水,经微波干燥,粉碎制成南瓜粉。
中国发明专利申请号201110307455公开号CN102366061A公开了一种南瓜粉的生产工艺,该方法采用清水浸泡后,去皮去籽,烘干、粉碎的方法制成南瓜粉。
二、采用打浆,浓缩喷雾干燥等流程加工而制成的南瓜粉,这种生产方式存在浆汁流动性差,南瓜粉得率低以及营养成分流失大的问题。
中国发明专利申请号200710002970.5公开号CN101002610A公开了一种南瓜粉及其加工方法,该方法采用榨汁、细磨、匀质、调配、喷雾干燥加工而制成的南瓜粉。
中国发明专利申请号201210348514.7公开号CN102835633A虽然采用了果胶酶及纤维素酶解的方法解决了喷雾干燥法浆汁流动性差的问题,但仍然不能避免热敏成分降解,营养物质分解流失这一问题。
三、采用制浆后自然沉淀或单独离心的方法制成的南瓜粉,该方法存在固液分离不彻底且加工时间长的缺点。
中国发明专利申请号200810150331.8公开号CN101623073A公开了一种南瓜粉的加工方法,该法采用水磨工艺,自然沉淀,压滤脱水,再对粉饼粉碎、烘干制成南瓜粉。
中国发明专利申请号201010042826公开号CN101731536A公开了一种低能耗南瓜粉生产工艺,该工艺采用打浆、离心脱汁、干燥、粉碎的方法制成南瓜粉。
此外,上述方法都没有针对南瓜干粉制品存在腥味这一问题提出解决方法。传统高温蒸煮的方法虽然能去除南瓜腥味,但也使得其热敏性成分大大损失。
中国发明专利申请号02111589.3公开号CN1381191A公开了一种去糖脱腥复合营养南瓜粉的制备方法,该方法是将南瓜制汁后,加入菌种发酵72~120小时,喷雾干燥制粉,该方法可以有效去除南瓜中的腥味,但除腥所需时间较长。
发明内容
本发明的目的,在于提出一种制备去糖脱腥南瓜粉的新方法,该方法可有效地提高产品的生产效率,避免资源的浪费;生物复合酶的加入有助于降低浆汁黏度,有效降低了固液分离的阻力,并达到脱腥的目的;采用胶体研磨制浆工艺辅助酶解脱腥技术,可达到有效破碎并缩短酶解时间的双重效果;利用超声波絮凝效应结合低温沉降固液分离工艺,可大大提高非匀相物质的分离速率,且有效防止了热敏性物质的分解,以上方法克服了已有生产方法的缺点和不足,又增强了这一中间原料的品质,本方法是单独制浆方法和单独酶解处理方法根本达不到的。
本发明作为一种去糖脱腥南瓜粉的制备方法,其工艺流程如下:将新鲜完好的南瓜洗净、去皮、去籽留瓤后,切分成3~6cm的小块,选择清水或浓度为0.05%~0.1%抗坏血酸或0.1%~0.3%柠檬酸溶液护色。按常规方法灭酶处理后,加入质量分数0.1~0.3%的生物复合酶液(果胶酶30~45,糖化酶30~45,余量为去腥木瓜蛋白酶),采用胶体研磨制浆工艺辅助酶解脱腥技术将南瓜丁制成南瓜浆,原料与生物复合酶液的质量比为1:0.8~1:2,温度为50~60℃,pH为3.0~4.5。运用超声波絮凝效应结合低温沉降固液分离工艺对南瓜浆进行分离,将声化学发生器的探头深入南瓜浆汁液面下3-5cm处,启动声化学发生器,声化学发生器频率为20~50Hz,处理时间为20~40分钟,采用低温沉降固液分离装置对絮凝后的南瓜浆汁进行分离,温度为-20~0℃。将分离处理后的沉淀物放入烘箱干燥(温度控制在40~60℃)至含水率≤5.0%,微波杀菌,粉碎,过80~120目筛,调配(或不调配)后真空包装,即得南瓜粉。
具体实施方式
实施例1:以新鲜老熟锦程南瓜为原料(5kg),洗净去皮、去籽留瓤后,切分成3~6cm的小块,选择浓度为0.1%的抗坏血酸溶液护色,按常规方法灭酶处理后,加入质量分数0.3%的生物复合酶液(果胶酶37%,糖化酶35%,去腥木瓜蛋白酶28%),采用胶体研磨制浆工艺辅助酶解脱腥技术将南瓜丁制成南瓜浆,原料与复合酶液的质量比为1:2,温度为50℃,pH为3.0,运用超声波絮凝效应结合低温沉降固液分离工艺对破碎南瓜浆进行分离,将声化学发生器的探头深入南瓜浆汁液面下3~5cm处,启动声化学发生器,声化学发生器频率为50Hz,处理时间为20分钟,采用低温快速离心机对破碎南瓜浆进行分离,离心温度为-5℃。将分离后的沉淀物放入烘箱干燥(温度控制在50℃)至含水率≤5.0%,微波杀菌,粉碎,过120目筛,得南瓜粉137g,真空包装或调配后包装。
实施例2:以市售红皮粉质肉用南瓜为原料(2kg),洗净去皮、去籽留瓤后,切分成3~6cm的小块,选择浓度为0.1%的柠檬酸溶液护色,按常规方法灭酶处理后,加入质量分数0.1%的生物复合酶液(果胶酶40%,糖化酶35%,去腥木瓜蛋白酶25%),采用胶体研磨制浆工艺辅助酶解脱腥技术将南瓜丁制成南瓜浆,原料与复合酶液的质量比为1:0.8,温度为60℃,pH为4.5,运用超声波絮凝效应结合低温沉降固液分离工艺对破碎南瓜浆进行分离,将声化学发生器的探头深入南瓜浆汁液面下3~5cm处,启动声化学发生器,声化学发生器频率为20Hz,处理时间为40分钟,采用低温快速离心机对破碎南瓜浆进行分离,离心温度为-8℃。将分离后的沉淀物放入烘箱干燥(温度控制在55℃)至含水率≤5.0%,微波杀菌,粉碎,过100目筛,真空包装,得南瓜粉57g。
Claims (8)
1.一种制备去糖脱腥南瓜粉的方法,包括如下步骤:
(1)原料的预处理
选取新鲜完好的南瓜为原料,经清洗、去皮、去籽留瓤后,切分成3~6cm的小块,选择清水或浓度为0.05%~0.1%抗坏血酸或0.1%~0.3%柠檬酸溶液护色;
(2)制浆
按常规方法灭酶处理后,加入质量分数0.1~0.3%的生物复合酶液,采用打浆机进行胶体研磨制浆,制浆的同时进行生物酶解脱腥;
(3)分离
将声化学发生器的探头深入南瓜浆液面下3~5cm处,启动超声波发生器,利用超声絮凝效应对破碎南瓜浆进行絮凝处理,然后再运用低温沉降固液分离工艺对南瓜浆进一步分离。
(4)加工
将分离处理后的固相物放入烘箱干燥至含水率≤5.0%,微波杀菌,粉碎,过80~120目筛,调配(或不调配)后真空包装,即得南瓜粉。
2.按权利要求1所述的方法,其中步骤(1)所述的原料,其特征在于,可选取无腐烂、不变质、新鲜老熟的“锦程”南瓜为原料,也可选择其他粉质好,表皮橘红的肉用南瓜品种为原料。
3.按权利要求1所述的方法,其中步骤(2)所述的生物复合酶液,其特征在于,由果胶酶、糖化酶和去腥木瓜蛋白酶构成,其配比为果胶酶30~45%,糖化酶30~45%,余量为去腥木瓜蛋白酶。
4.按权利要求1所述的方法,其中步骤(2)所述的制浆,其特征在于原料与生物复合酶液的质量比为1:0.8~1:2,温度为50~60℃,pH为3.0~4.5。
5.按权利要求1所述的方法,其中步骤(3)所述的絮凝处理,其特征在于,声化学发生器频率为20~50Hz,处理时间为20~40分钟。
6.按权利要求1所述的方法,其中步骤(3)所述的低温沉降固液分离工艺,其特征在于,该工艺可采用卧式螺旋沉降离心机,也可以选用其他连续操作性强、运转平稳、生产能力大、维修方便的固液分离装置,温度控制在-20~0℃。
7.按权利要求1所述的方法,其中步骤(4)所述的烘箱干燥温度为40~60℃。
8.按权利要求1所述的方法,其中步骤(4)所述的调配是指可加入适量大豆粉、荷叶粉及绿茶粉进行调配。
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