CN104432357B - 一种澄清的欧李果汁的加工方法 - Google Patents
一种澄清的欧李果汁的加工方法 Download PDFInfo
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- CN104432357B CN104432357B CN201510022685.4A CN201510022685A CN104432357B CN 104432357 B CN104432357 B CN 104432357B CN 201510022685 A CN201510022685 A CN 201510022685A CN 104432357 B CN104432357 B CN 104432357B
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
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Abstract
本发明提供了一种澄清的欧李，又称九龙果、钙果或樱桃李果汁的加工方法，属于果蔬深加工领域。该加工方法包括果实的选取与打浆，酶解榨汁，初步灭菌去沉淀，调味和灭菌灌装。本发明的欧李果汁加工方法不仅工艺简单、操作方便，而且欧李果出汁率大于90%，极大地提升了欧李果汁的色泽外观及澄清度。
Description
技术领域
本发明涉及一种澄清的欧李果汁的加工方法，属于果蔬深加工领域。
背景技术
欧李(Cerasus humilis)，又名九龙果、钙果和樱桃李，隶属蔷薇科樱桃属落叶灌木，是从野生欧李中选育出来的优质品种小水果。如果种植在缺水环境，欧李株高约0.3~1米，植株单生或丛生，具有抗干旱、耐低温、抗盐碱、适应性强等特性，在十分贫瘠的砂质土和石灰质土上均可生长，而且其根系十分发达，可以很好地起到防风固沙作用，主要分布于山西、河北、陕西、山东、辽宁、吉林、内蒙古、黑龙江、宁夏等省市自治区；如果种植在日照丰富，土地肥沃，水源充足的环境，欧李株高可达8米左右，果实相对较大，主要分布在新疆维吾尔自治区的北疆。因此，培育的欧李是一类极具生态和经济价值的潜力型果树。
欧李果实形似樱桃，味似李子，色泽鲜亮，味道独特，是一种高档杂果，营养价值极高，果实中不仅含有丰富的糖类和蛋白质，还含有多种人体所必需的氨基酸、维生素和矿物质等营养物质。科学研究表明，欧李果实中含有17种氨基酸，其中人体所必需的氨基酸的总量就高达102.7~126.6 mg/100g，尤以赖氨酸、缬氨酸、亮氨酸和异亮氨酸的含量较高；人体所必需的维生素如VC、VB2、VE的总量以及微量元素钾、钙、磷、铁、锌、锡、硒等的含量均高于现有水果，其中钙的含量为各种水果中最高的，可达79.1 mg/100g，是普通水果的10多倍。因此，欧李果实不仅是一种天然的营养保健果品，还是一种极佳的绿色补钙产品。
进入21世纪，随着欧李栽培技术的不断推广和提升，种植规模的日趋扩大，产量不断增长，可是，欧李果实不耐贮藏和运输的特点制约了其发展，因此，研究开发欧李果实的深加工产品十分必要。软饮料作为当代社会的主流饮品，既可以保持天然原料风味，也可以经过加工调配出各种口味，而且还具有消暑解渴、补充人体水分、补充营养、消除疲劳的功效，甚至还可以起到食疗的作用，因此，软饮料一经问世便牢牢占据了市场。随着社会的发展和人们安全健康意识的提高，天然、健康、营养、口味纯正的纯果汁和混合果汁逐渐成为消费的主流，而将欧李果实加工成纯果汁，不仅解决了欧李果实不耐贮运的难题，而且能开发出营养价值丰富的，符合市场需求的软饮料，具有重大的经济意义和发展潜力。
发明内容
本发明的目的在于提供一种工艺简单、操作方便的澄清的欧李果汁加工方法，具体包括以下步骤：
(1) 果实的选取与打浆：选取充分成熟、无病虫害的欧李果实，清洗干净，沥干水分，或置于-20~8℃冷库中贮藏4小时~365天后将欧李果实解冻软化，然后，将欧李果实去核，置于粉碎机中匀速打浆1~30分钟，得欧李果浆；
(2) 酶解榨汁：将新鲜的欧李果浆置于酶解罐中，加入活性酶，保温搅拌酶解，压榨，过滤，得欧李果原液；其中，活性酶的添加量为果浆质量的0.2%~10%，酶解温度为室温至60℃~90℃，酶解时间为1~12小时；
(3) 初步灭菌去沉淀：将欧李果原液加入到高温反应罐，保温搅拌进行初步灭菌，然后进行离心，再分别进行粗滤和精滤，得澄清欧李果原液，其中初步灭菌温度为75~125℃，时间为0.2~5小时，离心转速为2000~10000转/分钟，离心时间为0.1~2小时；
(4) 调味：向澄清的欧李果原液中逐次加入甜味剂、酸味剂、稳定剂、防腐剂等，保温搅拌0.2小时~24小时，得到澄清的欧李果汁，其中甜味剂的添加量为欧李果原液质量的0~20%，酸味剂的添加量为欧李果原液质量的0~8%，稳定剂的添加量为欧李果原液质量的0~0.3%，防腐剂的添加量为欧李果原液质量的0~0.5%；
(5) 灭菌罐装： 将澄清的欧李果汁进行二次灭菌，然后进行无菌灌装，即得澄清的欧李果汁成品，其中二次灭菌时间为0.01~10 小时。
步骤(2)酶解榨汁过程中，所用到的活性酶为果胶酶、纤维素酶、半纤维素酶、蛋白酶、α-淀粉酶、糖化酶、柚苷酶、聚半乳糖醛酸酶(PG)、果胶酯酶(PE)、聚甲基半乳糖醛酸酶(PMGL)等的一种或几种，其中单独使用以果胶酶的酶解活性最高，混合使用以果胶酶-纤维素酶的酶解活性最高。
步骤(3)初步灭菌去沉淀过程中，粗滤即为普通过滤，筛孔直径约为1.5 mm~2 mm，精滤即通过陶瓷膜错流过滤工艺、超细膜过滤工艺或活性炭过滤器工艺实现，筛孔直径约为0.1 mm~0.3 mm，其中以超滤膜过滤工艺效果最佳。
步骤(4)调味过程中，所用到的甜味剂为白砂糖、红糖、粉糖浆、蜂蜜、果糖、果糖浆、葡萄糖、果糖、蔗糖、麦芽糖、淀粉糖、乳糖、甜菊糖、甘草、甘草酸二钠、甘草酸三钠、甘草酸三钾、糖精、糖精钠、环己基氨基磺酸钠、天门冬酰苯丙氨酸甲酯和阿力甜等，其中以果糖浆和蔗糖的效果最佳。
步骤(4)调味过程中，所用到的酸味剂为柠檬酸、乳酸、磷酸、酒石酸、苹果酸、偏酒石酸、乙酸、盐酸、己二酸、富马酸、氢氧化钠、碳酸钾、碳酸钠、柠檬酸钠、柠檬酸酸钾、碳酸氢三钠、柠檬酸一钠、磷酸三钾等，其中以柠檬酸和苹果酸的效果最佳。
步骤(4)调味过程中，所用到的稳定剂为海藻酸钠、黄原胶、瓜尔豆胶、琼脂、***胶、卡拉胶、羧甲基纤维素钠等，其中以黄原胶的效果最好。
步骤(4)调味过程中，所用到的防腐剂为苯甲酸、苯甲酸钠、山梨酸、山梨酸钾、山梨酸钙、脱氢乙酸钠、 丙酸钙、双乙酸钠、乳酸钠、对羟基苯甲酸丙酯、乳酸链球菌素、过氧化氢等，其中以山梨酸钾的效果最佳。
步骤(5)灭菌灌装过程中，二次灭菌主要为巴氏灭菌法、超高温瞬时灭菌法、超高压灭菌法、微波灭菌法、超声灭菌法、脉冲灭菌法和振动磁场灭菌法等，其中以超高温瞬时灭菌法的效果最佳。
本发明的加工方法，欧李果出汁率均大于90%，极大地提升了欧李果汁的色泽外观及澄清度。
附图说明
图1本发明的欧李果汁生产工艺流程图。
具体实施方式
以下结合具体实例进一步阐述本发明。
实施例1
果实的选取与打浆：挑选十分成熟、无病虫害、完好的红色欧李果实1000 g，置于水槽中，先用自来水清洗两次，再用纯化水清洗两次，滤干水分，滤去水分，剥取果肉，逐个去核；将果肉置于粉碎机中，转速3000转/分钟，匀速打浆3分钟， 得酒红色黏稠果浆918.4g。
酶解榨汁：称取酒红色黏稠果浆500 g，缓慢加入1000 ml搅拌器中，再依次加入果胶酶16 g和纤维素酶4 g，缓慢升温至45℃，保温搅拌2小时，静置，自然降温至室温，得酒红色浑浊液体；然后，加入到压滤器中，进行压榨过滤，除去滤渣，即得酒红色澄清的欧李果原液458.3 g，出汁率达91.7%。
初步灭菌去沉淀：称取澄清的欧李果原液400 g，缓缓加入1000 ml高温反应瓶中，缓慢升温至90℃，保温搅拌30 分钟；保温结束，静置，自然降温至室温，分批放入离心机，每批离心10分钟；然后通过普通过滤器进行粗滤，再通过超滤膜过滤工艺进行细滤，即得到澄清透亮的酒红色欧李果原液378.8 g。
调味：称取澄清透亮的酒红色欧李果原液200 g，缓慢加入到500 ml混合反应瓶中，再依次加入甜味剂白砂糖11.5g、稳定剂黄原胶0.4 g和防腐剂山梨酸钾0.5 g，缓慢升温至45℃，保温搅拌30 分钟，即得澄清透亮的酒红色欧李果汁。
灭菌灌装：将调味后的澄清的欧李果汁通过超高温瞬时灭菌机进行灭菌，灭菌时间5~10 秒，然后通过无菌灌装设备，灌装到已灭菌后的果汁瓶中，即得澄清透亮的酒红色欧李果汁成品。
实施例2
果实的选取与打浆：挑选十分成熟、无病虫害、完好的黄色欧李果实1000 g，置于水槽中，先用自来水清洗两次，再用纯化水清洗两次，滤干水分，置于冷库中进行冷藏，温度控制在-7℃，冷藏12 小时；冷藏结束，常温水浴解冻软化，滤去水分，剥取果肉，逐个去核；将果肉置于粉碎机中，转速3000转/分钟，匀速打浆3分钟，得到棕黄色黏稠果浆918.4 g。
酶解榨汁：称取棕黄色黏稠果浆500 g，缓慢加入1000 ml搅拌器中，再依次加入果胶酶16 g和纤维素酶4 g，缓慢升温至45℃，保温搅拌2 小时，静置，自然降温至室温，得到棕黄色浑浊液体；然后，加入到压滤器中，进行压榨过滤，除去滤渣，即得黄色澄清的欧李果原液464.1 g，出汁率达92.8%。
初步灭菌去沉淀：称取澄清的欧李果原液400 g，缓缓加入1000 ml高温反应瓶中，缓慢升温至90℃，保温搅拌30分钟；保温结束，静置，自然降温至室温，分批放入离心机，每批离心10分钟；然后通过普通过滤器进行粗滤，再通过超滤膜过滤工艺进行细滤，即得到澄清透亮的黄色欧李果原液384.2 g。
调味：称取澄清透亮的黄色欧李果原液200 g，缓慢加入到500 ml混合反应瓶中，再依次加入甜味剂白砂糖11.5 g、稳定剂黄原胶0.4 g和防腐剂山梨酸钾0.5 g，缓慢升温至45℃，保温搅拌30分钟，即得到澄清透亮的黄色欧李果汁。
灭菌灌装：将调味后澄清的欧李果汁通过超高温瞬时灭菌机进行灭菌，灭菌时间5~10秒，然后通过无菌灌装设备，灌装到已灭菌后的果汁瓶中，即得澄清透亮的黄色欧李果汁成品。
以上内容是结合具体的优选实例对本发明所作的进一步详细说明，不能认定本发明的加工方法只局限于这些说明。在不脱离本发明方法构思的前提下，本发明领域的相关技术人员还可以做出若干简单的变更替换，都应当视为本发明加工方法的保护范围。
Claims (7)
1.一种澄清的欧李果汁的加工方法，具体包括以下步骤： (1) 果实的选取与打浆：选取充分成熟、无病虫害的欧李果实，清洗干净，沥干水分，或置于-20-8℃冷库中贮藏4小时-365天后将欧李果实解冻软化，然后，将欧李果实去核，置于粉碎机中匀速打浆1-30分钟，得欧李果浆； (2) 酶解榨汁：将新鲜的欧李果浆置于酶解罐中，加入活性酶，保温搅拌酶解，压榨，过滤，得欧李果原液；其中，活性酶为果胶酶与纤维素酶的混合物，活性酶的添加量为每500g果浆中加入果胶酶16 g和纤维素酶4 g，酶解条件为缓慢升温至45℃，保温搅拌2小时； (3) 初步灭菌去沉淀：将欧李果原液加入到高温反应罐，保温搅拌进行初步灭菌，然后进行离心，再分别进行粗滤和精滤，得澄清欧李果原液，其中初步灭菌温度为75-125℃，时间为0.2-5小时，离心转速为2000-10000转/分钟，离心时间为0.1-2小时； (4) 调味：向澄清的欧李果原液中逐次加入甜味剂、酸味剂、稳定剂、防腐剂等，保温搅拌0.2小时-24小时，得到澄清的欧李果汁，其中甜味剂的添加量为欧李果原液质量的 0-20%，酸味剂的添加量为欧李果原液质量的0-8%，稳定剂的添加量为欧李果原液质量的 0-0.3%，防腐剂的添加量为欧李果原液质量的0-0.5% ; (5) 灭菌灌装：将澄清的欧李果汁进行二次灭菌，然后进行无菌灌装，即得澄清的欧李果汁成品，其中二次灭菌时间为0.01-10小时。
2.根据权利要求1所述的澄清的欧李果汁的加工方法，其特征在于初步灭菌去沉淀过程中， 粗滤即为普通过滤，筛孔直径为1.5 mm-2 mm，精滤通过陶瓷膜错流过滤工艺、超细膜过滤工艺或活性炭过滤器工艺实现，筛孔直径为0.1-0.3 mm。
3.根据权利要求2所述的澄清的欧李果汁的加工方法，其特征在于，精滤以陶瓷膜错流过滤工艺效果最佳。
4.根据权利要求1所述的澄清的欧李果汁的加工方法，其特征在于调味过程中，甜味剂选自白砂糖、红糖、蜂蜜、果糖、果糖浆、淀粉糖、葡萄糖、蔗糖、麦芽糖、乳糖、甜菊糖、甘草、甘草酸二钠、甘草酸三钠、甘草酸三钾、糖精、糖精钠、环己基氨基磺酸钠、天门冬酰苯丙氨酸甲酯、阿力甜；酸味剂选自柠檬酸、乳酸、磷酸、酒石酸、苹果酸、偏酒石酸、乙酸、盐酸、己二酸、富马酸、氢氧化钠、碳酸钾、碳酸钠、柠檬酸钠、柠檬酸钾、碳酸氢三钠、柠檬酸一钠、磷酸三钾；稳定剂选自海藻酸钠、黄原胶、瓜尔豆胶、琼脂、***胶、卡拉胶、羧甲基纤维素钠；防腐剂选自苯甲酸、苯甲酸钠、山梨酸、山梨酸钾、山梨酸钙、脱氢乙酸钠、丙酸钙、双乙酸钠、乳酸钠、对羟基苯甲酸丙酯、乳酸链球菌素、过氧化氢。
5.根据权利要求4所述的澄清的欧李果汁的加工方法，其特征在于，甜味剂以果糖浆和蔗糖的效果最佳；酸味剂以柠檬酸和苹果酸的效果最佳；稳定剂以黄原胶的效果最好；防腐剂以山梨酸钾的效果最佳。
6.根据权利要求1所述的澄清的欧李果汁的加工方法，其特征在于：灭菌灌装过程中，二次灭菌的方法选自巴氏灭菌法、超高温瞬时灭菌法、超高压灭菌法、微波灭菌法、超声灭菌法、脉冲灭菌法、振动磁场灭菌法。
7.根据权利要求6所述的澄清的欧李果汁的加工方法，其特征在于：二次灭菌时，超高温瞬时灭菌法的效果最佳。
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