CN104939227A - 一种美容保健苦瓜清汁饮料的制备方法 - Google Patents
一种美容保健苦瓜清汁饮料的制备方法 Download PDFInfo
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Abstract
本发明公开了一种美容保健苦瓜清汁饮料的制备方法，属于苦瓜汁饮料领域。本发明通过使用高效金属离子螯合剂EDTA螯合叶绿素中的镁离子，可长时间有效保留苦瓜清汁的淡绿色。β-环状糊精利用其分子结构特性将苦瓜皂苷等苦味物质包埋在分子内，不会破坏苦瓜皂苷，而且可以很好的解决苦瓜汁苦味难被接受的问题。同时采用新型天然营养型防腐剂ε-聚赖氨酸起到防腐保鲜的作用，可以被分解为赖氨酸继而消化吸收利用，起到必需氨基酸强化补充效果，不会在人体内积累或造成任何危害。
Description
技术领域
本发明涉及苦瓜汁饮料领域，特别涉及一种美容保健苦瓜清汁饮料的制备方法。
背景技术
苦瓜是一年生的葫芦科植物，由于它富含粗纤维、蛋白质、多种氨基酸、矿物质、维生素及药用成分苦瓜皂苷，因此不仅可作蔬菜佐餐，而且还具有独特的保健功效。特别是近年发现其维生素C的含量很高，是番茄的6倍，能滋润白皙皮肤，还能镇静和保湿肌肤。同时，苦瓜皂苷能够抑制肿瘤细胞，对糖尿病人具有降血糖和辅助康复作用，已日渐广受人们的喜爱。然而苦瓜不是全年都有鲜瓜上市，因此在夏季苦瓜旺收上市时将其大量加工成保健饮料，既可供全年饮用，又便于即食饮用。
传统苦瓜清汁饮料制作过程中往往为了去除苦瓜的苦味而采用热烫、与其他成分风味抵消等方法，这不仅使叶绿素和苦味素遭到破坏，在一定程度上也破坏了苦瓜中的免疫保健有效物质，大大降低了苦瓜汁的功能特性和饮用价值。苦味素是影响苦瓜清汁功能性的重要因素。同时，苦瓜中高含量的叶绿素易被光解破坏，而现有技术中未公开保护苦瓜清汁中叶绿素的方法。
另外，为了保鲜，目前苦瓜清汁饮料中添加的防腐剂多为山梨酸钾及其钠盐或苯甲酸及其钠盐，但是这些防腐剂多为人工合成，不能满足我国目前天然营养的添加剂使用趋势。
发明内容
为了弥补以上不足，本发明提供了一种美容保健苦瓜清汁饮料的制备方法。
本发明的技术方案为：
一种美容保健苦瓜清汁饮料的制备方法，具体步骤为：
1）选料；新鲜嫩绿苦瓜洗净去瓤；
2）打浆护色；切成小块，置于0.8-1.2%的食盐水中浸泡20-40min；浸泡完毕取出苦瓜，向苦瓜中加入EDTA水溶液，打浆出汁；
3）灭酶；步骤2）所得苦瓜浆置于90-92℃的水中保温1-3min，灭活多酚氧化酶；
4）酶解；向灭酶后的苦瓜浆中加入活化的果胶酶和纤维素酶，50-58℃下酶解至澄清；
5）酶解后二次打浆；过滤得苦瓜原汁；
6）调配；苦瓜原汁12-20%、果葡糖浆3-9%、柠檬酸0.05-0.13%、β-环状糊精0.010-0.025％，ε-聚赖氨酸0.010-0.025％，其他以饮用水补余，调匀；
7）灭菌、封装。
步骤2）中，苦瓜小块浸泡于食盐水中是为了防止被氧化。为了防止细胞破碎后叶绿素被破坏而影响苦瓜的颜色及营养物质，打浆前加入EDTA水溶液，EDTA可螯合叶绿素中的镁离子等，防止叶绿素被氧化。
作为优选，步骤2）将苦瓜切成0.3-0.8cm见方的小块，并将苦瓜小块置于1 %的食盐水中浸泡30min。切成小块便于充分打浆，而且切成小块比表面积较大，可充分接触食盐水，最大程度的防止被氧化。
作为优选，步骤2）中，EDTA的浓度为0.0010-0.0020 %。加入该浓度的EDTA可得到颜色鲜亮的淡绿色苦瓜汁。
作为优选，步骤2）中，苦瓜与EDTA水溶液的体积比为1:1。
作为优选方案，步骤3）中，苦瓜汁和苦瓜渣置于90℃的水中保温1min，灭活多酚氧化酶。榨汁后，细胞破碎，多酚氧化酶暴露，为阻止其氧化作用，对苦瓜汁与苦瓜渣进行灭酶处理。但如果加热温度过高或加热时间过长，都会对苦瓜汁造成破坏。
作为优选，步骤4）中，酶解时，苦瓜浆中的泡沫保留，在酶解过程中自行消泡。该种处理方式使苦瓜皂苷等免疫有效物质留在苦瓜浆中。
进一步的，步骤4）中，果胶酶的质量分数为0.2-0.4%，纤维素酶的质量分数为0.1-0.3%；先在50℃条件下活化20-40min，然后在55℃下酶解3-4h。该条件可保持两种酶的最大活性。
优选的，步骤6），调配时各组分为：苦瓜原汁16％，果葡糖浆5％，柠檬酸0.09％，β-环状糊精0.025％，ε-聚赖氨酸0.015％。
用不同含量的β- 环状糊精改善苦瓜汁的口感, 利用正交方法来进行调配。添加果葡糖浆3-8%，柠檬酸0.05-0.13％，ε-聚赖氨酸0.010-0.025％。结果如表1、表2：
表 1 各因素水平
表2 β- 环状糊精包埋苦味的正交实验结果
由表1、表2可以看出最佳组合为A3B4C2D3E2,评分为86分。即苦瓜汁16％，β- 环状糊精0.025％，果葡糖浆5%，柠檬酸0.09％，ε-聚赖氨酸0.015％。
通过使用高效金属离子螯合剂EDTA螯合叶绿素中的镁离子，可长时间有效保留苦瓜清汁的淡绿色。通过β-环状糊精包埋苦瓜中的苦味物质来改善产品的风味和营养价值也是一种十分有效的方式。β-环状糊精利用其分子结构特性将苦瓜皂苷等苦味物质包埋在分子内，不会破坏苦瓜皂苷，而且可以很好的解决苦瓜汁苦味难被接受的问题。同时采用新型天然营养型防腐剂ε-聚赖氨酸起到防腐保鲜的作用，可以被分解为赖氨酸继而消化吸收利用，起到必需氨基酸强化补充效果，不会在人体内积累或造成任何危害。
以EDTA护色，螯合叶绿素中的镁离子；以β-环状糊精包埋苦瓜中的苦味物质；以新型天然防腐剂ε-聚赖氨酸起到防腐保鲜的作用，开发出具有色泽鲜亮、高免疫保健特性的苦瓜清汁饮料产品，营养丰富，风味清香，饮用方便，安全性高，符合我国人民生活习惯，增加了苦瓜汁制品的附加值，为苦瓜的深加工提供了一条新的出路。ε-聚赖氨酸作为防腐剂可达到与化学合成防腐剂苯甲酸等相类似的效果，玻璃瓶中常温储藏可达到6个月以上的货架期。
另外，本发明采用二次打浆方式，出汁率由一次打浆的70%提高至90%。
本发明的有益效果为：
（1）本发明采用EDTA在打浆时加入护色，制得的苦瓜清汁淡绿色，外观较好，甜酸味柔和，具有苦瓜清香味，口感风味俱佳。
（2）本发明果胶酶和纤维素酶酶解后再二次打浆，提高了出汁率，增大了原料利用率。
（3）本发明采用β-环状糊精包埋苦瓜汁中的苦味素，在有效解决苦瓜汁口味接受度问题的基础上，极大限度的保留了苦瓜中的免疫有效物质，从而很好的发挥苦瓜汁的功能特性。
（4）本发明采用ε-聚赖氨酸作为防腐剂，安全无毒，防腐效果好，而且食用后可在人体内被消化为赖氨酸吸收利用，具有必需氨基酸强化补充作用。
具体实施方式
实施例1
新鲜嫩绿苦瓜采购后，挑选去除病、虫、烂果，洗净去瓤后称重。切成0.5厘米见方的小丁，置于1％（质量百分数，下同）食盐水中浸泡30min防止氧化，按苦瓜：水为1:1的比例打浆出汁，同时加入0.0015％的EDTA溶液护色。
打完浆后将苦瓜汁与苦瓜渣一起置于90℃热水中保温1min灭活多酚氧化酶。取出；向带有泡沫的苦瓜浆中加入已活化的0.3％果胶酶和0.2％纤维素酶，55℃酶解澄清3.5h。酶解后二次打浆，并3000r/min离心过滤10min后吸取上清液，即苦瓜原汁。按苦瓜原汁10％，果葡糖浆4％，柠檬酸0.1％，β-环状糊精0.010％，ε-聚赖氨酸0.015％，其他以饮用水补足100％，调匀。
灌装，真空封口。95℃灭菌30-40s，冷却，擦净瓶身，贴标得成品。
实施例2
新鲜嫩绿苦瓜采购后，挑选去除病、虫、烂果，洗净去瓤后称重。切成0.3厘米见方的小丁，置于0.8％食盐水中浸泡40min防止氧化，按苦瓜：水为1:1.2的比例打浆出汁，同时加入0.0020％的EDTA溶液护色。
打完浆后将苦瓜汁与苦瓜渣一起置于92℃热水中保温1min灭活多酚氧化酶。取出；向带有泡沫的苦瓜浆中加入已活化的0.3％果胶酶和0.2％纤维素酶，55℃酶解澄清4h。酶解后二次打浆，并3000r/min离心过滤10min后吸取上清液，即苦瓜原汁。按苦瓜原汁15％，果葡糖浆6％，柠檬酸0.1％，β-环状糊精0.013％，ε-聚赖氨酸0.015％，其他以饮用水补足100％，调匀。
灌装，真空封口。95℃灭菌30-40s，冷却，擦净瓶身，贴标得成品。
实施例3
新鲜嫩绿苦瓜采购后，挑选去除病、虫、烂果，洗净去瓤后称重。切成0.8厘米见方的小丁，置于1.2％食盐水中浸泡20min防止氧化，按苦瓜：水为1:0.8的比例打浆出汁，同时加入0.0012％的EDTA溶液护色。
打完浆后将苦瓜汁与苦瓜渣一起置于90℃热水中保温2min灭活多酚氧化酶。取出；向带有泡沫的苦瓜浆中加入已活化的0.3％果胶酶和0.2％纤维素酶，55℃酶解澄清3h。酶解后二次打浆，并3000r/min离心过滤10min后吸取上清液，即苦瓜原汁。按苦瓜原汁17％，果葡糖浆6％，柠檬酸0.1％，β-环状糊精0.015％，ε-聚赖氨酸0.015％，其他以饮用水补足100％，调匀。
灌装，真空封口。95℃灭菌30-40s， 冷却，擦净瓶身，贴标得成品。
实施例4
新鲜嫩绿苦瓜采购后，挑选去除病、虫、烂果，洗净去瓤后称重。切成0.5厘米见方的小丁，置于1％食盐水中浸泡30min防止氧化，按苦瓜：水为1:1的比例打浆出汁，同时加入0.0015％的EDTA溶液护色。
打完浆后将苦瓜汁与苦瓜渣一起置于90℃热水中保温1min灭活多酚氧化酶。取出；向带有泡沫的苦瓜浆中加入已活化的0.4％果胶酶和0.1％纤维素酶，55℃酶解澄清3.5h。酶解后二次打浆，并3000r/min离心过滤10min后吸取上清液，即苦瓜原汁。按苦瓜原汁20％，果葡糖浆10％，柠檬酸0.1％，β-环状糊精0.020％，ε-聚赖氨酸0.015％，其他以饮用水补足100％，调匀。
灌装，真空封口。95℃灭菌30-40s，冷却，擦净瓶身，贴标得成品。
Claims (8)
1.一种美容保健苦瓜清汁饮料的制备方法，其特征在于，具体步骤为：
1）选料；新鲜嫩绿苦瓜洗净去瓤；
2）打浆护色；切成小块，置于0.8-1.2%的食盐水中浸泡20-40min；浸泡完毕取出苦瓜，向苦瓜中加入EDTA水溶液，打浆出汁；
3）灭酶；步骤2）所得苦瓜浆置于90-92℃的水中保温1-3min，灭活多酚氧化酶；
4）酶解；向灭酶后的苦瓜浆中加入活化的果胶酶和纤维素酶，50-58℃下酶解至澄清；
5）酶解后二次打浆；过滤得苦瓜原汁；
6）调配；苦瓜原汁12-20%、果葡糖浆3- 9%、柠檬酸0.05-0.13%、β-环状糊精0.010-0.025％，ε-聚赖氨酸0.010-0.025％，其他以饮用水补余，调匀；
7）灭菌、封装。
2.如权利要求1所述的美容保健苦瓜清汁饮料的制备方法，其特征在于：步骤2）将苦瓜切成0.3-0.8cm见方的小块，并将苦瓜小块置于1 %的食盐水中浸泡30min。
3.如权利要求1所述的美容保健苦瓜清汁饮料的制备方法，其特征在于：步骤2）中，EDTA的浓度为0.0010-0.0020 %。
4.如权利要求1所述的美容保健苦瓜清汁饮料的制备方法，其特征在于：步骤2）中，苦瓜与EDTA水溶液的体积比为1:1。
5.如权利要求1所述的美容保健苦瓜清汁饮料的制备方法，其特征在于：步骤3）中，苦瓜汁和苦瓜渣置于90℃的水中保温1min，灭活多酚氧化酶。
6.如权利要求1-5任一项所述的美容保健苦瓜清汁饮料的制备方法，其特征在于：步骤4）中，酶解时，苦瓜浆中的泡沫保留，在酶解过程中自行消泡。
7.如权利要求6所述的美容保健苦瓜清汁饮料的制备方法，其特征在于：步骤4）中，果胶酶的质量分数为0.2-0.4%，纤维素酶的质量分数为0.1-0.3%；先在50℃条件下活化20-40min，然后在55℃下酶解3-4h。
8.如权利要求1所述的美容保健苦瓜清汁饮料的制备方法，其特征在于：步骤6），调配时各组分为：苦瓜原汁16％，果葡糖浆5％，柠檬酸0.09％，β-环状糊精0.025％，ε-聚赖氨酸0.015％。
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