CN104997100A - 一种通过柠檬抑制减缓鲜榨果汁褐变的方法 - Google Patents
一种通过柠檬抑制减缓鲜榨果汁褐变的方法 Download PDFInfo
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Abstract
一种通过柠檬抑制减缓鲜榨果汁褐变的方法,属于果蔬加工技术领域。本发明以新鲜柠檬为原料,在鲜榨果汁制备的过程中以柠檬(汁)的形式加入以实现抑制减缓鲜榨果汁褐变。该法制得的鲜榨果汁褐变收到有效抑制减缓,而且,柠檬的加入还赋予了果汁更优良的营养品质和风味品质。此外,与传统的抑制减缓褐变方法相比,柠檬是天然物质,不存在添加剂使用安全隐患,切实实现了“零添加”鲜榨果汁的健康需求,在抑制减缓鲜榨果汁褐变上具有很好的应用潜力。该发明的使用步骤简单,成本低,非常适合于在鲜榨果汁加工领域应用,具有广泛的应用价值和产业化前景。
Description
技术领域
本发明涉及一种通过柠檬抑制减缓鲜榨果汁褐变的方法,属于果蔬加工技术领域。
背景技术
水果、蔬菜及其加工,例如切割果蔬块粒、果汁、果蔬饮料、果蔬罐头的褐变,是十分普遍的现象。果汁的防褐、澄清、呈味物质和营养物质的保存,被人们列为加工果汁,特别是加工浓缩果汁的四大难题。果蔬加工和贮藏产品褐变,不仅影响其产品的外观价值,更重要的是果蔬原有的风味、 营养价值和生理活性,也会受到重大影响,甚至失去商品价值。
果汁褐变分为酶促褐变和非酶促褐变,在高温杀菌前的工艺中以酶促褐变为主;经高温杀菌,高温钝化了果汁中酶的活性,使贮藏中的果汁以非酶促褐变为主。果汁的酶促褐变主要是由于果蔬中富含的多酚氧化酶(PPO)催化酚类物质的氧化反应引起的。PPO能催化果蔬中游离酚酸的羟基化反应以及羟基酚到醌的脱氢反应,醌在果蔬体内自身缩合或与细胞内的蛋白质反应,产生褐色色素或黑色素。
常见的抑制果汁加工过程中的颜色褐变的方法包括物理法和化学法。物理法包括乳酸菌发酵(CN 104366637 A)、脉冲超声波处理(CN 102578674 A)等,这些方法或耗时比较长,或需要配置昂贵的专业设备,给鲜榨果汁的生产增加了成本。化学法一般是通过添加防褐变剂来实现鲜榨果汁颜色的防护的,包括异抗坏血酸钠、半胱氨酸、曲酸、氯化钙、乙二胺四乙酸二钠等一种或几种复配(CN 101755897 A),或者是天然产物的提取物,包括洋葱提取物、杜仲叶提取物、桑树皮和桑树枝提取物(杨光宇、牟德华,果汁多酚氧化酶酶促褐变机理及其控制研究进展)、橙皮提取物(CN 101427837 A)、荞麦提取物(CN 104188006 A)等。尽管这些方法都在一定程度上可以抑制黑色素的产生,但是,添加剂的使用,甚至是化学试剂的引入,对鲜榨果汁的食用安全带来了威胁,这与人们长期对“纯天然零添加”鲜榨果汁的追求背道而驰。
在世界柑橘业中,柠檬占第三位,年产量约占世界柑橘总产量的9%。柠檬性喜温暖、耐阴、不耐寒,适宜在冬暖夏凉的亚热带地区栽培。目前地中海沿岸、东南亚和美洲等地都有分布,美国和意大利是柠檬的著名产地,而法国则是世界上食用柠檬最多的国家。我国的四川、重庆、广西、云南等地也有分布,栽培品种以尤力克为主,我国柠檬产量约8-10万吨,总产值10亿元左右。
柠檬的营养极为丰富,含有多种维生素,如VA、VB、VC等, 其中VC含量高达55~74 mg/100mL、柠檬酸含量为6%~7%,还含有黄酮类、蹂质、饥醇、蛋白质和碳水化合物等多种成份。从柠檬的化学组成成分可以看出,柠檬含有大量的有效抑制多酚氧化酶酶活和抗氧化还原成分,具有极高的护色应用潜能。此外,柠檬的使用和添加形式简单方便,无需昂贵的专业设备,更不会存在化学残留等安全隐患,反而会增加果汁的营养成分。
发明内容
本发明的目的在于克服上述不足之处,提供一种通过柠檬抑制减缓鲜榨果汁褐变的方法,旨在通过纯天然物质本身成分来实现鲜榨果汁的护色难题,解决现有的护色技术存在的安全性和护色效果等方面的限制性因素。
本发明提供的技术方案:一种通过柠檬抑制减缓鲜榨果汁褐变的方法,以新鲜柠檬为原料,在鲜榨果汁制备的过程中以柠檬汁的形式加入以实现抑制减缓鲜榨果汁褐变,具体步骤为:
(1)柠檬汁的制备:挑选新鲜无损害的柠檬,清洗切片后置于粉碎机中,按照每只柠檬100g计加入300-500mL水,粉碎打浆后过滤,得到柠檬汁;
(2)果汁的制备:挑选新鲜无损害的水果,清洗后去皮和核、分割后,按照水果︰柠檬汁重量比3-5︰1加入柠檬汁后直接打浆、过滤得到鲜榨果汁。
或将新鲜柠檬清洗切片后,按水果︰柠檬重量比为12-30︰1的比例直接加入到清洗后去皮和核、分割后的水果中一起打浆、过滤得到鲜榨果汁。
按0.05-0.2g/只柠檬加入食盐,以抑制多酚氧化酶酶活。
所述水果为苹果、桃、梨、香蕉、荔枝、樱桃、石榴或橙子中的一种或几种。
制备得到的鲜榨果汁可经稀释、勾兑、调味、与其他果汁复配调配成果汁饮品,可用于家庭直接饮用,或作为鲜榨果汁销售给顾客直接饮用。
本发明的有益效果:本发明提供的用柠檬抑制减缓鲜榨果汁褐变的方法,利用柠檬自身含有的大量的可有效抑制多酚氧化酶酶活和抗氧化还原成分,在水果鲜榨处理的过程中添加以实现抑制减缓果汁褐变的目的。该法制得的鲜榨果汁褐变收到有效抑制减缓,而且,柠檬的加入还赋予了果汁更优良的营养品质和风味品质。此外,与传统的抑制减缓褐变方法相比,柠檬是天然物质,不存在添加剂使用安全隐患,切实实现了“零添加”鲜榨果汁的健康需求,在抑制减缓鲜榨果汁褐变上具有很好的应用潜力。该发明的使用步骤简单,成本低,非常适合于在鲜榨果汁加工领域应用,具有广泛的应用价值和产业化前景。
附图说明
图1是用柠檬抑制减缓鲜榨果汁褐变的方法的工艺流程图。
图2-1未添加柠檬汁的鲜榨苹果汁褐变效果图。
图2-2添加柠檬汁的鲜榨苹果汁褐变效果图。
图3-1未添加柠檬汁的鲜榨水蜜桃汁褐变效果图。
图3-2添加柠檬汁的鲜榨水蜜桃汁褐变效果图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例1通过柠檬抑制减缓鲜榨苹果汁褐变的方法
(1)柠檬汁的制备:挑选新鲜无损害的柠檬,清洗切片后置于粉碎机中,按照每只柠檬(以100g计)加入380mL水,粉碎打浆后过滤,得到柠檬汁;
(2)鲜榨苹果汁的制备:挑选新鲜无损害的苹果,清洗后去皮(核)、分割后,按照重量比3︰1加入柠檬汁后直接打浆、过滤得到苹果汁;
(3)鲜榨苹果汁的产品:鲜榨苹果汁经稀释、勾兑、调味后灌装到无菌容器中,直接在商店售给顾客饮用。
柠檬抑制减缓鲜榨苹果汁褐变效果的检测操作具体如下:取添加柠檬汁的鲜榨苹果汁10mL和未添加柠檬汁的鲜榨苹果汁10mL,分别置于平皿中在室温下放置不同的时间,用相机记录不同保存时间后苹果汁色泽的变化。
检测结果如附图2所示,未添加柠檬汁的鲜榨苹果汁,在5min之内就已经发生明显褐变,10min后苹果汁已经失去原先的色泽,褐变严重。鲜榨苹果汁中添加柠檬汁后,苹果汁的色泽一直维持不变,时间长达1h之久后,颜色才有少许加深。此证实,柠檬可以显著抑制苹果汁的褐变。
实施例2通过柠檬抑制减缓鲜榨水蜜桃汁褐变的方法
(1)柠檬汁的制备:挑选新鲜无损害的柠檬,清洗切片后置于粉碎机中,按照每只柠檬(以100g计)加入450mL水,粉碎打浆后过滤,得到柠檬汁;
(2)鲜榨水蜜桃汁的制备:挑选新鲜无损害的水蜜桃,清洗后去皮(核)、分割后,按照重量比5︰1加入柠檬汁后直接打浆、过滤得到水蜜桃汁;
(3)鲜榨水蜜桃汁的产品:鲜榨水蜜桃汁进行稀释、勾兑、调味后作为鲜榨水蜜桃汁饮料进行销售。
柠檬抑制减缓鲜榨水蜜桃汁褐变效果的检测操作具体如下:取添加柠檬汁的鲜榨水蜜桃汁10mL和未添加柠檬汁的鲜榨水蜜桃汁10mL,分别置于平皿中在室温下放置不同的时间,用相机记录不同保存时间后水蜜桃汁色泽的变化。
检测结果如附图3所示,未添加柠檬汁的鲜榨水蜜桃汁色泽清淡,但是,放置5min之内水蜜桃汁颜色已经发生显著褐变,随着时间的流逝,水蜜桃汁颜色逐渐加深。添加柠檬汁后,水蜜桃汁的颜色一直都清淡鲜亮。甚至放置数小时后颜色一直都未发生任何改变。以此证实,柠檬在抑制鲜榨水蜜桃汁褐变的应用具有非常好的效果。
实施例3
挑选新鲜无损害的水蜜桃、苹果和香蕉,分别按需要进行清洗、去皮(核)、分割,按照重量比1︰1︰3的比例进行混合,备用。
挑选新鲜无损害的柠檬,清洗后切片,按水果︰柠檬重量比15︰1直接加入到分割后的果蔬中一起打浆、过滤得到鲜榨混合果汁,经稀释、勾兑、调味后进行销售。鲜榨混合果汁在室温下放置1h颜色几乎没有改变。
Claims (5)
1.一种通过柠檬抑制减缓鲜榨果汁褐变的方法,其特征在于以新鲜柠檬为原料,在鲜榨果汁制备的过程中以柠檬汁的形式加入以实现抑制减缓鲜榨果汁褐变,具体步骤为:
(1)柠檬汁的制备:挑选新鲜无损害的柠檬,清洗切片后置于粉碎机中,按照每只柠檬100g计加入300-500mL水,粉碎打浆后过滤,得到柠檬汁;
(2)果汁的制备:挑选新鲜无损害的水果,清洗后去皮和核、分割后,按照水果︰柠檬汁重量比3-5︰1加入柠檬汁后直接打浆、过滤得到鲜榨果汁。
2.权利要求1所述的通过柠檬抑制减缓鲜榨果汁褐变的方法,其特征在于:或将新鲜柠檬清洗切片后,按水果︰柠檬重量比为12-30︰1的比例直接加入到清洗后去皮和核、分割后的水果中一起打浆、过滤得到鲜榨果汁。
3.根据权利要求1或2所述的通过柠檬抑制减缓鲜榨果汁褐变的方法,其特征在于:按0.05-0.2g/只柠檬加入食盐,以抑制多酚氧化酶酶活。
4.根据权利要求1或2所述的通过柠檬抑制减缓鲜榨果汁褐变的方法,其特征在于:所述水果为苹果、桃、梨、香蕉、荔枝、樱桃、石榴或橙子中的一种或几种。
5.根据权利要求1或2所述的通过柠檬抑制减缓鲜榨果汁褐变的方法,其特征在于:制备得到的鲜榨果汁经稀释、勾兑、调味、与其他果汁复配调配成果汁饮品,或作为鲜榨果汁直接饮用。
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