CN104824622B - 一种柿子全果原浆沙司及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Landscapes
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Abstract
本发明公开了一种柿子全果原浆沙司及其制备方法,包括下述步骤:原料处理、高压微射流超微粉碎处理、发酵处理、酶解、过滤、原料调配、杀菌得成品。本发明在酶解前采用乳酸菌来处理,具有促进蛋白质、多糖等大的分子分解,促进柿单宁、多酚等物质的溶出,营养丰富,再结合复合酶处理,可以充分分解柿子中的糖分,使大分子物质断裂成小分子成分,采用本发明的方法得到的原浆沙司,口感细腻,没有颗粒感,色泽通透,而且质量稳定,不会发生分层现象。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种柿子全果原浆沙司及其制备方法。
背景技术
柿子是柿树科浆果类温带落叶果树,原产我国,在我国已有一千多年的种植历史。目前我国种植面积最大,而且柿果产量最多。柿子柔嫩多汁、甘甜爽口、营养丰富。有甜柿和涩柿两种,涩柿不可直接食用,需要经过脱涩处理,甜柿可以鲜食。柿子的营养成分十分丰富,含有丰富的蔗糖、葡萄糖、果糖、蛋白质、胡萝卜素、维生素C、瓜氨酸、碘、钙、磷、铁。新鲜柿子含碘很高,能够防治地方性甲状腺肿大。柿子性味性寒,味甘涩,归经肺经,有润肺生津,清热止血,涩肠健脾,解酒降压等功效。
柿子含有大量的单宁。单宁又叫鞣酸,是一种多酚的聚合物,是一种由儿茶酚等聚合而成多酚聚合物,含有许多邻位的酚羟基,因而有许多功能。Seguin于1796年定义了一个专门术语Tannin(单宁)来表示植物水浸提物中能使生皮转化为革的化学成分。后来通过研究逐渐认识到,植物浸提物中能产生鞣制作用的是一系列多酚类化合物,其有效成分的分子量在500-3000之间。单宁又称鞣酸,淡黄色至浅棕色无晶粉末,属于多元苯酚的复杂化合物。将植物单宁又改称为植物多酚(plant polyphonies),即存在于柿果使其呈涩味的酚类物质称为柿单宁(kaki tannin)。柿单宁具有防晒保湿、抗皱美容、防腐杀菌、预防心血管疾病、吸附金属离子以及和蛋白质相互作用等诸多功能。
柿子采收与销售期存在季节性,柿子可以进一步加工,做果酱、柿饼、柿醋、柿酒等,柿叶可以做柿茶。如中国专利CN103719654A,公开了一种柿子全果营养原浆沙司及其制备方法,步骤如下:脱涩:将所述柿子经传送带均匀通过盛满乙醇水溶液的清洗槽,并平码于带孔隙的塑料筐内,层层叠放,并迅速用塑料大帐包裹码放好的柿子,形成密闭环境,脱涩4-10天,挤压分离;将柿子挤压破碎分离果柄、果皮与果肉,经40目滤布过滤掉果皮与果柄,得到果肉原浆;原料调配:按照最佳原料配比将原料均匀混合,制成匀浆备用;杀菌:对柿子匀浆进行超高温瞬时杀菌,灭菌温度100-1300C,灭菌时间20s。但该方法,对柿子的前处理一般就是将柿子清洗、脱涩后,直接破碎制作沙司,对于果实中的营养成分利用有限,很多大分子物质不利于人体的吸收。
发明内容
为了克服现有技术的不足,本发明提供了一种柿子全果原浆沙司及其制备方法,通过对柿子原料的前处理,将柿子中的有效成分充分溶出,使得沙司的营养更丰富。
本发明是通过如下技术方案实现的:
一种柿子全果原浆沙司的制备方法,包括下述步骤:
1)原料处理:将七八分成熟的柿子清洗、挤压破碎,去除果柄,得到果皮与果肉原浆;
2)高压微射流超微粉碎处理:将破碎后的柿子,按照1:5-6的重量比加入纯净水,用高速剪切乳化机处理10-20min,转速为8000-12000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为80-120MPa,处理次数为2-3次,得到膏状浆液;
3)发酵:将步骤2)得到的膏状浆液经过超高温瞬时灭菌,然后调整pH6.5-7.0,按体积百分比为10-15%接入培养成熟的乳酸菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间3-4h;
4)酶解:步骤3)得到的发酵液经过超高温瞬时灭菌,加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解,酶解时间为20-30分钟,酶解温度为43-45℃,果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是40-80mg/kg;
5)过滤:步骤4)得到的酶解液过滤,得到柿子全果原浆;
6)原料调配:柿子全果原浆50-100份、白砂糖5-20份、柠檬酸0.5-5份、VC0.5-2.0份、食用盐0.5-2份,按照上述配比均匀混合,制成匀浆;
7)步骤6)得到的匀浆经UHT瞬时杀菌,无菌灌装。
本发明步骤3)中乳酸菌为保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、乳脂链球菌、两歧双歧杆菌、婴儿双歧杆菌、长双歧杆菌。
一种柿子全果原浆沙司,采用上述制备方法得到。
与现有技术相比,本发明具有如下优点:
1、本发明通过使用高压微射流超微粉碎技术处理柿子原料,利用高压微射流超微粉碎设备产生挤压力、剪切力、冲击力,经过液-液、液-固之间的高速撞击、高剪切、空穴作用等,使物料的分子结构发生变化。高压微射流超微粉碎设备可以做到纳米分散,细化效果可达0.1um甚至以下,压力高达100-200MPa,得到的溶液颗粒粒径分布均匀,具有操作简单、无污染、可在线清洁消毒、可高效率进行细胞破壁等诸多优点。
2、本发明在酶解前采用乳酸菌来处理,具有促进蛋白质、多糖等大的分子分解,促进柿单宁、多酚等物质的溶出,营养丰富,再结合复合酶处理,可以充分分解柿子中的糖分,使大分子物质断裂成小分子成分,采用本发明的方法得到的原浆沙司,口感细腻,没有颗粒感,色泽通透,而且质量稳定,不会发生分层现象。
4、本发明采用高压微射流超微粉碎处理和乳酸菌发酵处理达到脱涩的目的,避免了现有技术中对柿子采取的乙醇、乙酸、谷氨酸钠浸泡后密闭脱涩4-10天的方法,缩短了时间。
具体实施方式
下面以实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1:
一种柿子全果原浆沙司的制备方法,包括下述步骤:
1)原料处理:将100kg七八分成熟的柿子清洗、挤压破碎,去除果柄,得到果皮与果肉原浆;
2)高压微射流超微粉碎处理:将破碎后的柿子,加入纯净水500kg,用高速剪切乳化机处理10min,转速为12000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为120MPa,处理次数为3次,得到膏状浆液;
3)发酵:将步骤2)得到的膏状浆液经过超高温瞬时灭菌,然后调整pH7.0,按体积百分比为10%接入培养成熟的保加利亚乳杆菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间4h;
4)酶解:步骤3)得到的发酵液经过超高温瞬时灭菌,置于密封发酵罐内,加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解,酶解时间为20分钟,酶解温度为43-45℃,果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是60mg/kg;
5)过滤:步骤4)得到的酶解液过滤,得到柿子全果原浆;
6)原料调配:柿子全果原浆50份、白砂糖20份、柠檬酸5份、VC0.5份、食用盐2份,按照上述配比均匀混合,制成匀浆;
7)步骤6)得到的匀浆经UHT瞬时杀菌,无菌灌装。
实施例2:
一种柿子全果原浆沙司的制备方法,包括下述步骤:
1)原料处理:将100kg七八分成熟的柿子清洗、挤压破碎,去除果柄,得到果皮与果肉原浆;
2)高压微射流超微粉碎处理:将破碎后的柿子,加入纯净水600kg,用高速剪切乳化机处理20min,转速为10000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为100MPa,处理次数为2次,得到膏状浆液;
3)发酵:将步骤2)得到的膏状浆液经过超高温瞬时灭菌,然后调整pH6.5,按体积百分比为12%接入培养成熟的嗜酸乳杆菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间3h;
4)酶解:步骤3)得到的发酵液经过超高温瞬时灭菌,置于密封发酵罐内,加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解,酶解时间为25分钟,酶解温度为43-45℃,果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是80mg/kg;
5)过滤:步骤4)得到的酶解液过滤,得到柿子全果原浆;
6)原料调配:柿子全果原浆100份、白砂糖5份、柠檬酸0.5份、VC2.0份、食用盐0.5份,按照上述配比均匀混合,制成匀浆;
7)步骤6)得到的匀浆经UHT瞬时杀菌,无菌灌装。
实施例3:
一种柿子全果原浆沙司的制备方法,包括下述步骤:
1)原料处理:将100kg七八分成熟的柿子清洗、挤压破碎,去除果柄,得到果皮与果肉原浆;
2)高压微射流超微粉碎处理:将破碎后的柿子,加入纯净水500kg,用高速剪切乳化机处理15min,转速为8000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为80MPa,处理次数为2次,得到膏状浆液;
3)发酵:将步骤2)得到的膏状浆液经过超高温瞬时灭菌,置于密封发酵罐内,加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解,酶解时间为30分钟,酶解温度为43-45℃,果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是40mg/kg;
5)过滤:步骤4)得到的酶解液过滤,得到柿子全果原浆;
6)原料调配:柿子全果原浆80份、白砂糖10份、柠檬酸2份、VC1份、食用盐1份,按照上述配比均匀混合,制成匀浆;
7)步骤6)得到的匀浆经UHT瞬时杀菌,无菌灌装。
Claims (3)
1.一种柿子全果原浆沙司的制备方法,其特征在于,包括下述步骤:
1)原料处理:将七八分成熟的柿子清洗、挤压破碎,去除果柄,得到果皮与果肉原浆;
2)高压微射流超微粉碎处理:将破碎后的柿子,按照1:5-6的重量比加入纯净水,用高速剪切乳化机处理10-20min,转速为8000-12000r/min,然后用高压微射流超微粉碎设备于25℃进行处理,处理压力为80-120MPa,处理次数为2-3次,得到膏状浆液;
3)发酵:将步骤2)得到的膏状浆液经过超高温瞬时灭菌,然后调整pH6.5-7.0,按体积百分比为10-15%接入培养成熟的乳酸菌液体菌种,放入发酵罐中发酵,发酵温度在35-37℃,发酵时间3-4h;
4)酶解:步骤3)得到的发酵液经过超高温瞬时灭菌,加入活化好的果胶酶、苹果淀粉酶、果胶裂解酶的复合酶进行酶解,酶解时间为20-30分钟,酶解温度为43-45℃,果胶酶、苹果淀粉酶、果胶裂解酶的重量比是5:3:2,复合酶加入量是40-80mg/kg;
5)过滤:步骤4)得到的酶解液过滤,得到柿子全果原浆;
6)原料调配:柿子全果原浆50-100份、白砂糖5-20份、柠檬酸0.5-5份、VC0.5-2.0份、食用盐0.5-2份,按照上述配比均匀混合,制成匀浆;
7)步骤6)得到的匀浆经UHT瞬时杀菌,无菌灌装。
2.根据权利要求1所述的一种柿子全果原浆沙司的制备方法,其特征在于:步骤3)中乳酸菌为保加利亚乳杆菌、嗜酸乳杆菌、嗜热链球菌、乳脂链球菌、两歧双歧杆菌、婴儿双歧杆菌或长双歧杆菌。
3.一种柿子全果原浆沙司,采用权利要求1或2所述制备方法得到。
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