CN106071525A - 一种木瓜山药饮料的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明属于功能食品加工领域,特别涉及一种木瓜山药发酵饮料的制备方法。该木瓜山药发酵饮料的制备方法,其特征在于:将木瓜清洗、杀青、破碎、榨汁、酶解后制成木瓜汁;选用优质山药,经清洗去皮、切片、护色、热烫、打浆、熟化、酶解后制成山药浆;木瓜汁与山药浆混合后加入面包酵母发酵;然后将发酵液分离、过滤,灌装后巴氏杀菌,制成木瓜山药发酵饮料。本发明采用发酵技术酿制,将木瓜与山药这两种具有较高营养保健价值的农作物产品融合到发酵饮料的生产工艺中,生产出一种具有木瓜香气、味道香甜的优质功能饮料,具有良好的营养和保健作用。
Description
技术领域
本发明属于功能食品加工领域,特别涉及一种木瓜山药饮料的制备方法。
背景技术
近年来,果蔬食品加工有了较快的发展,相应的果蔬发酵饮料的生产工艺也有了一定的进展。果蔬发酵饮料具有天然发酵的醇香味,营养丰富,酒精含量低,可以增强人体消化功能和免疫功能,是极好的保健饮品。
木瓜属蔷薇科木瓜属,灌木或小乔木,高达5-10米,叶片椭圆卵形或椭圆长圆形,稀倒卵形,药用木瓜鲜果中含有较多的单宁和有机酸,糖含量相对较低,使其口感酸涩,不宜生食。但其果实营养丰富,富含维生素。木瓜中酸类成分包括苹果酸、枸橼酸、酒石酸等,这些有机酸都具有纯正的酸味,经过适当稀释并辅以一定的甜味剂如蔗糖或蜂蜜后,可制成风味独特的产品,木瓜保健功能明显,以木瓜为原料,现已开发成功上市的产品主要有木瓜果汁饮料、木瓜蜜饯、木瓜果酒等。现正研究开发从木瓜中提取超氧化物歧化酶SOD抗衰老制剂、木瓜复合抗氧化精华素(保健食品)、现代木瓜单味中药浓缩颗粒、低温真空干制木瓜饮片、木瓜蜜液泡腾片。木瓜果粉等类型的食品初试和中试均已获得成功,不久即可投入生产。木瓜果实加工产品也可用做化工、化妆品原料,做饲料或添加剂。美容产品木瓜白肤香皂、香花雨木瓜白肤洗面奶、木瓜牛奶白肤沐浴露、木瓜白肤护手霜、提取木瓜复合抗氧化精华素等,这些产品在北美和欧洲市场非常受欢迎,前景广阔。
山药具有滋养强壮,助消化,敛虚汗,止泻之功效,主治脾虚腹泻、肺虚咳嗽、糖尿病消渴、小便短频、遗精、妇女带下及消化不良的慢性肠炎。山药最适宜与灵芝搭配服用,具有防治糖尿病的作用,山药在食品业和加工业上大有发展前途。山药肉质细嫩,含有极丰富的营养保健物质。《神农本草经》谓之“主健中补虚、除寒热邪气、补中益气力、长肌肉、久服耳目聪明”;((日华子本草》说其“助五脏、活筋骨、长志安神、主治泄精健忘”;《本草纲目》认为山药能“益肾气、健脾胃、止泻痢、化瘫涎、润毛皮”。近些年来的研究表明,山药具有诱导产生干扰素,增强人体免疫功能的作用。其所含胆碱和卵磷脂有助于提高人的记忆力,常食之可健身强体、延缓衰老,是人们所喜爱的保健佳品。以山药为主、辅以魔芋做成的仿生食品,具有营养丰富、滋补健身、养颜美容之功效,是不可多得的健康营养美食。山药是山中之药、食中之药。不仅可做成保健食品,而且具有调理疾病的药用价值。
发明内容
本发明采用现代生物发酵技术,弥补了现有技术的不足,提供了一种风味独特、品质优良、营养保健的木瓜山药饮料的制备方法。
本发明是通过如下技术方案实现的:
一种木瓜山药饮料的制备方法,其特征在于:将木瓜清洗、杀青、破碎、榨汁、酶解后制成木瓜汁;选用优质山药,经清洗去皮、切片、护色、热烫、打浆、熟化、酶解后制成山药浆;将木瓜汁与山药浆混合后加入面包酵母发酵;然后将发酵液分离、过滤,灌装后巴氏杀菌,制成木瓜山药饮料。
本发明主要包括以下步骤:
(1)将木瓜置于水中添加维生素C和柠檬酸清洗,清洗后用加热的柠檬酸水杀青;
(2)将杀青冷却后的木瓜破碎为1~15mm的颗粒,同时添加占木瓜总质量0.006%的浸渍酶,然后将其榨汁、过滤;
(3)将过滤后的汁液打入酶解罐内,加入果胶酶进行酶解;
(4)酶解完成后先脱气,然后80~95℃预加热,预加热后超高温杀菌,冷却至28~32℃后低温贮存,得到木瓜汁;
(5)山药预处理:选用优质山药,水洗除去杂质,用热的氢氧化钠溶液软化和松弛山药表皮,使其表面熟化与果肉分离,然后将表皮去掉;
(6)去皮后的山药用切片机切成3~5mm厚的薄片,然后蒸煮,使其熟化,熟化后榨成泥浆;
(7)调整山药泥浆温度在55~65℃,加入中温淀粉酶,酶解;酶解后加入糖化酶,糖化得到山药浆;
(8)将木瓜汁与山药浆按比例混合,然后加入适量热水,持续煮沸1小时之后冷却;
(9)接入已活化24小时的面包酵母,发酵;
(10)发酵完成后,进行分离、过滤、灌装、巴氏杀菌,得到产品。
所述步骤(1)中,木瓜清洗时水中添加占液体总质量0.7~1‰的维生素C和0.4‰的柠檬酸,清洗后的原料用90℃、质量分数为0.4%的柠檬酸水杀青5分钟。
所述步骤(3)中,酶解澄清时添加占液体总质量0.02%的果胶酶,持续搅拌2小时。
所述步骤(4)中,在40~45℃、400~500mm汞柱的真空度下对浓缩木瓜汁进行脱气;超高温杀菌温度为137℃,时间为15~20秒;低温贮存温度为0~5℃。
所述步骤(5)中,氢氧化钠溶液质量分数为15%~25%,温度为90~98℃,软化时间为25~40秒。
所述步骤(7)中,中温淀粉酶用量:20单位/100g山药泥浆,酶解时间为30分钟;糖化酶用量:5单位/100g山药泥浆,糖化时间为20分钟;糖化后升温至90~100℃,保温5分钟。
所述步骤(8)中,木瓜汁与山药浆混合质量比为1:2.5,持续煮沸1小时,冷却温度为24~28℃。
所述步骤(9)中,面包酵母接种量为发酵液重质量的1.5%,发酵温度为24~28℃,发酵时间为12小时。
所述步骤(10)中,发酵液先经过碟式分离机分离,将滤液进行超微过滤,利用超微过滤膜过滤5~100nm的粒子和大分子,操作静压差为0.2~1MPa。
本发明的有益效果是:本发明采用发酵技术酿制,将木瓜与山药这两种具有较高营养保健价值的农作物产品融合到发酵饮料的生产工艺中,生产出一种具有木瓜香气、味道香甜的优质功能饮料,具有良好的营养和保健作用。
附图说明
下面结合附图对本发明作进一步的说明。
附图1为本发明制备木瓜汁的工艺流程图;
附图2为本发明制备山药浆的工艺流程图;
附图3为本发明木瓜山药发酵饮料的工艺流程图。
具体实施方式
下面详细描述本发明的一个具体实施例;该木瓜山药发酵饮料的制备方法,以木瓜和山药为原料,采用以下步骤:
(1)木瓜预处理:
清洗:选取无腐烂变质的新鲜木瓜作原料,对原料进行严格洗涤,以保证产品的质量。
清洗液中加入占液体总质量0.7~1‰的维生素C和0.4‰的柠檬酸,以提高洗净效果。
杀青:清洗后的原料要用90℃、质量分数为0.4‰的柠檬酸水杀青3分钟,该杀青过程可以保持原汁颜色以防止在以后各道加工工序中出现褐变和微生物腐败现象,同时可除去部分苦味。
(2)破碎榨汁:
破碎:杀青冷却后的物料要及时进行破碎,破碎细度为1~15mm,并在破碎过程中同时加入占木瓜总质量0.006%的浸渍酶,有效分解木瓜中的胶体物质,降低粘度,提高出汁率。
榨汁:原料用破碎机破碎后用带式榨汁机进行榨汁。
(3)酶解澄清:将过滤后的汁液迅速泵入酶解罐内,加入占液体总质量0.02%的果胶酶,持续搅拌2小时,溶解果胶。
硅藻土过滤:将酶解澄清的木瓜汁液打入硅藻类过滤机进行过滤,过滤完毕后的木瓜汁技术指标为,透光度(625nm)96%,色值(425nm)50%,浊度4.5NTU。
(4)脱气、灭菌:在40~45℃,400~500mm汞柱的真空度下对浓缩的木瓜汁进行脱气。脱气后的木瓜汁通过80~95℃的预加热,采用137℃的超高温杀菌,持温时间为15~20秒,冷却过程为经55~65℃的预冷却后再冷却至28~32℃。灭菌结束后转入贮存罐0~5℃低温贮存备用。
(5)山药预处理:选用个体肥大、无霉烂、无发芽的山药,进行水洗,除去杂质,用90~98℃,质量分数为15~25%的氢氧化钠溶液软化和松弛山药表皮,使其表面熟化与果肉分离,然后将表皮去掉,软化时间为25~40秒。
(6)去皮后的山药用切片机切成3~5mm厚的薄片,然后蒸煮,使其熟化,将熟化的山药压榨成泥浆。
(7)调整山药泥浆温度在55~65℃,加入中温淀粉酶,加入量为20单位/100g山药泥浆,30分钟后再加入糖化酶,加入量为5单位/100g山药泥浆,20分钟后升温至90~100℃,保温5分钟。
(8)将木瓜汁与山药浆按1:2.5混合,补适量的热水,之后持续煮沸1小时,冷却至24~28℃。
(9)发酵:接种占发酵液总质量1.5%的已活化24小时的面包酵母,在24~28℃下发酵12小时。
(10)发酵完成后,先经过碟式分离机分离,将滤液进行超微过滤,利用超微过滤膜过滤5~100nm的粒子和大分子,操作静压差为0.2~1MPa,然后灌装,灌装完成后进行巴氏杀菌,得到产品。
Claims (9)
1.一种木瓜山药发酵饮料的制备方法,其特征在于:将木瓜清洗、杀青、破碎、榨汁、酶解后制成木瓜汁;选用优质山药,经清洗去皮、切片、熟化、打浆、酶解后制成山药浆;将木瓜汁与山药浆混合后加入面包酵母发酵;然后将发酵液分离、过滤,灌装后巴氏杀菌,制成木瓜山药发酵饮料;主要包括以下步骤:
(1)将木瓜置于水中添加维生素C和柠檬酸清洗,清洗后用加热的柠檬酸水杀青;
(2)将杀青冷却后的木瓜破碎为1~15mm的颗粒,同时添加占木瓜总质量0.006%的浸渍酶,然后将其榨汁、过滤;
(3)将过滤后的汁液打入酶解罐内,加入果胶酶进行酶解;
(4)酶解完成后先脱气,然后80~95℃预加热,预加热后超高温杀菌,冷却至28~32℃后低温贮存,得到木瓜汁;
(5)山药预处理:选用优质山药,水洗除去杂质,用热的氢氧化钠溶液软化和松弛山药表皮,使其表面熟化与果肉分离,然后将表皮去掉;
(6)去皮后的山药用切片机切成3~5mm厚的薄片,然后蒸煮,使其熟化,熟化后榨成泥浆;
(7)调整山药泥浆温度在55~65℃,加入中温淀粉酶,酶解;酶解后加入糖化酶,糖化得到山药浆;
(8)将木瓜汁与山药浆按质量比为1∶2.5进行混合,然后加入适量热水,持续煮沸1小时之后冷却;
(9)接入已活化24小时的面包酵母,发酵;
(10)发酵完成后,进行分离、过滤、灌装、巴氏杀菌,得到产品。
2.根据权利要求1所述的木瓜山药发酵饮料的制备方法,其特征在于:所述步骤(1)中,木瓜清洗时水中添加占液体总质量0.7~1‰的维生素C和0.4‰的柠檬酸,清洗后的原料用90℃、质量分数为0.4%的柠檬酸水杀青5分钟。
3.根据权利要求1所述的木瓜山药发酵饮料的制备方法,其特征在于:所述步骤(3)中,酶解澄清时添加占液体总质量0.02%的果胶酶,持续搅拌2小时。
4.根据权利要求1所述的木瓜山药发酵饮料的制备方法,其特征在于:所述步骤(4)中,在40~45℃、400~500mm汞柱的真空度下对浓缩木瓜汁进行脱气;超高温杀菌温度为137℃,时间为15~20秒;低温贮存温度为0~5℃。
5.根据权利要求1所述的木瓜山药发酵饮料的制备方法,其特征在于:所述步骤(5)中,氢氧化钠溶液质量分数为15%~25%,温度为90~98℃,软化时间为25~40秒。
6.根据权利要求1所述的木瓜山药发酵饮料的制备方法,其特征在于:所述步骤(7)中,中温淀粉酶用量:20单位/100g山药泥浆,酶解时间为30分钟;糖化酶用量:5单位/100g山药泥浆,糖化时间为20分钟;糖化后升温至90~100℃,保温5分钟。
7.根据权利要求1所述的木瓜山药发酵饮料的制备方法,其特征在于:所述步骤(8)中,持续煮沸1小时,冷却温度为24~28℃。
8.根据权利要求1所述的木瓜山药发酵饮料的制备方法,其特征在于:所述步骤(9)中,面包酵母接种量为发酵液总质量的1.5%,发酵温度为24~28℃,发酵时间为12小时。
9.根据权利要求1所述的木瓜山药发酵饮料的制备方法,其特征在于:所述步骤(10)中,发酵液先经过碟式分离机分离,将滤液进行超微过滤,利用超微过滤膜过滤5~100nm的粒子和大分子,操作静压差为0.2~1MPa。
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