CN106306882A - 一种具有绿茶口味的玉米须蓝莓果汁及其制备方法 - Google Patents
一种具有绿茶口味的玉米须蓝莓果汁及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种具有绿茶口味的玉米须蓝莓果汁，包括以下重量份组分：蓝莓果135‑140、果胶酶14‑15、煅烧牡蛎壳24‑25、玉米须32‑33、绿茶56‑58、纤维素酶14‑15、玉米肽12‑13、功能性淀粉糖醇9‑10、戊聚糖11‑12、黄精多糖12‑13、活性炭27‑28、海藻酸钠11‑13等。本发明采用蓝莓果配合烘焙的绿茶和玉米须实现了单一蓝莓果汁口味的改善以及营养物质的丰富化，具有生津止渴、提神消疲的功效；加入的玉米肽、功能性淀粉糖醇、戊聚糖、黄精多糖具有营养强化的功效，能够协同起到有抗衰老、降血脂防动脉硬化、降血糖、提高和改善记忆、抗肿瘤、调节免疫的作用。
Description
技术领域
本发明涉及蓝莓深加工技术领域，尤其涉及一种具有绿茶口味的玉米须蓝莓果汁及其制备方法。
背景技术
蓝莓学名越桔，属于杜鹃花科越桔属植物。蓝莓果实除供鲜食外还有极强的药用价值 及营养保健功能，国际粮农组织将其列为人类五大健康食品之一。蓝莓为野生浆果中的极 品，其营养价值远高于苹果、葡萄、橘子等水果，堪称“世界水果之王”，是近几年世界发 展最为迅速的集营养与保健于一身的第三代果树品种，是上等的保健食品，风靡欧美各国， 备受人们的推崇和喜爱。
蓝莓果实中除了常规的糖、酸和维生素C外，富含维生素E、维生素A、维生素B族、SOD、熊果苷、蛋白质、花青苷、食用纤维以及丰富的钾、铁、锌、钙等矿质元素。
蓝莓所含有的花青素是所有的水果与蔬菜之中含量最高的，如高丛蓝莓每100克果实中花青素含量达到数百毫克。蓝莓的花青素最丰富的部分就是在它特有的紫色果皮部位。蓝莓果渣作为蓝莓工业的副产物，大多作为废物丢弃。蓝莓果渣含有丰富的多酚类和黄酮类化合物，尤其是花青素，大约42％存留在果渣中，如果直接将这些蓝莓果渣丢弃是一种资源的浪费。再者，蓝莓鲜果中，蓝莓籽的含量约为3%，蓝莓籽充制成的蓝莓籽油，富含较高比例的不饱和脂肪酸，可以降低胆固醇含量、保护视力、增强智力，对心脑血管和癌症等疾病的发生具有积极的防治作用，在蓝莓加工链中每年约产生几千吨蓝莓籽，而其大部分均被废弃掉；这不仅造成资源的巨大浪费，也会污染环境。然而到目前为止，在世界范围内对蓝莓籽的研究及对其的开发较少。还有，由于成熟蓝莓中，有机酸和单宁含量丰富，糖酸比高达 2.35，果汁pH2.6，所以直接感官感受酸涩。由此导致了传统蓝莓加工生产的蓝莓果汁的香气相对较弱。如何利用充分利用率蓝莓皮渣、籽渣以及果肉渣生产出营养、高品质的蓝莓果汁饮料对实现蓝莓的综合利用以及蓝莓果汁的高品质高效生产对蓝莓深加工企业具有重要价值。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种具有绿茶口味的玉米须蓝莓果汁及其制备方法。
本发明是通过以下技术方案实现的：
一种具有绿茶口味的玉米须蓝莓果汁，包括以下重量份组分：蓝莓果135-140、果胶酶14-15、煅烧牡蛎壳24-25、玉米须32-33、绿茶56-58、纤维素酶14-15、玉米肽12-13、功能性淀粉糖醇9-10、戊聚糖11-12、黄精多糖12-13、活性炭27-28、海藻酸钠11-13、适量的浓度10%的乙醇水溶液、适量的水、适量的双氧水。
一种具有绿茶口味的玉米须蓝莓果汁制备方法，包括以下步骤：
（1）将煅烧牡蛎壳放入球磨机中球磨30min至微米量级得超微煅烧牡蛎壳粉，将蓝莓果去除烂果后加入水槽中，往水槽中搅拌加入超微煅烧牡蛎壳粉并持续搅拌15min，捞出新鲜蓝莓果，并沉淀晾干超微煅烧牡蛎壳粉，用清水强力喷淋冲洗并去除根茎以及烂果，得新鲜蓝莓果备用；将新鲜蓝莓果先用磨碎机和锤碎机粉碎处理40min制得颗粒大小一致的蓝莓破碎物，将该蓝莓破碎物用碎浆机处理30min进行颗粒微细化处理，得蓝莓浆物，将该蓝莓浆物中加入果胶酶以及总重量1-1.2倍的水，在40℃下混合搅拌1h后，采用650W微波辅助处理2次，每次15min，之后采用压榨法进行榨汁，用孔径0.5mm的筛网进行粗滤，得富含花青素蓝莓果汁和蓝莓果渣备用；
（2）将玉米须、绿茶、蓝莓果渣混合放入锅中翻炒至散发茶香，放入超微粉碎机中进行粉碎处理30min，之后纤维素酶以及总重量1-2倍的浓度10%的乙醇水溶液，混合搅拌均匀，采用100W的超声波在60℃处理1h后，进行中空纤维膜超滤处理，得复合液以及去营养复合渣；将复合液在15℃下进行加热醇提1h得到营养复合液备用；
（3）将去营养化复合渣后先采用真空干燥机干燥处理20-30min至水分含量为总重量的5%，采用球磨机球磨处理30min，得超微化复合渣粉，将超微化复合渣粉、活性炭以及步骤（1）沉淀得到的超微煅烧牡蛎壳粉混合搅拌均匀，先在40℃下搅拌干燥处理50min，之后在加入总重量8%的双氧水混合搅拌均匀，得混合料，将该混合料放于控温电热套中先采用每分钟2℃的升温加热方式搅拌加热至110℃初步炭化处理20min，然后将温度升高控制在180-190℃，经80-90min完全碳化，然后球磨机球磨处理30min，得到果渣基复合吸附澄清剂备用；
（4）将富含花青素蓝莓果汁、营养复合液、玉米肽、功能性淀粉糖醇、戊聚糖、黄精多糖混合搅拌均匀，并加热至82-85℃，在迅速冷却至38℃，在冷却的过程中加入果渣基复合吸附澄清剂混合搅拌，之后静置2-3h，取上层澄清液，加入海藻酸钠混合搅拌均匀，再次静止1.3-1.5h，采用纳米膜过滤，得复合果汁备用；
（5）将该复合果汁迅速加热到98℃上，维持5s进行高温瞬时杀菌，之后采用灌装机迅速装入消毒过的玻璃瓶，趁热密封，密封后迅速冷却至38℃，即得。
本发明的优点是：本发明采用蓝莓果配合烘焙的绿茶和玉米须实现了单一蓝莓果汁口味的改善以及营养物质的丰富化，具有生津止渴、提神消疲的功效；加入的玉米肽、功能性淀粉糖醇、戊聚糖、黄精多糖具有营养强化的功效，能够协同起到有抗衰老、降血脂防动脉硬化、降血糖、提高和改善记忆、抗肿瘤、调节免疫的作用；针对果汁的澄清，采用了自制的果渣基复合吸附澄清剂以及海藻酸钠两次吸附澄清，澄清效果好；自制的果渣基复合吸附澄清剂解决了蓝莓果汁加工过程中的皮渣、肉渣、籽渣造成的浪费问题，实现了资源的充分利用，同时，也一定程度上减少了单一澄清剂的使用量，达到更好的澄清效果；实现了蓝莓的综合高效开发利用。所制备的果渣基吸附澄清剂结合超微粉碎的纤维含量少的果渣、双氧水以及活性炭、煅烧牡蛎壳粉制备而成，孔隙结构发达，能够实现复合果汁的高效澄清吸附。
具体实施方式
一种具有绿茶口味的玉米须蓝莓果汁，包括以下重量份组分：蓝莓果135、果胶酶14、煅烧牡蛎壳24、玉米须32、绿茶56、纤维素酶14、玉米肽12、功能性淀粉糖醇9、戊聚糖11、黄精多糖12、活性炭27、海藻酸钠11、适量的浓度10%的乙醇水溶液、适量的水、适量的双氧水。
一种具有绿茶口味的玉米须蓝莓果汁制备方法，包括以下步骤：
（1）将煅烧牡蛎壳放入球磨机中球磨30min至微米量级得超微煅烧牡蛎壳粉，将蓝莓果去除烂果后加入水槽中，往水槽中搅拌加入超微煅烧牡蛎壳粉并持续搅拌15min，捞出新鲜蓝莓果，并沉淀晾干超微煅烧牡蛎壳粉，用清水强力喷淋冲洗并去除根茎以及烂果，得新鲜蓝莓果备用；将新鲜蓝莓果先用磨碎机和锤碎机粉碎处理40min制得颗粒大小一致的蓝莓破碎物，将该蓝莓破碎物用碎浆机处理30min进行颗粒微细化处理，得蓝莓浆物，将该蓝莓浆物中加入果胶酶以及总重量1倍的水，在40℃下混合搅拌1h后，采用650W微波辅助处理2次，每次15min，之后采用压榨法进行榨汁，用孔径0.5mm的筛网进行粗滤，得富含花青素蓝莓果汁和蓝莓果渣备用；
（2）将玉米须、绿茶、蓝莓果渣混合放入锅中翻炒至散发茶香，放入超微粉碎机中进行粉碎处理30min，之后纤维素酶以及总重量1倍的浓度10%的乙醇水溶液，混合搅拌均匀，采用100W的超声波在60℃处理1h后，进行中空纤维膜超滤处理，得复合液以及去营养复合渣；将复合液在15℃下进行加热醇提1h得到营养复合液备用；
（3）将去营养化复合渣后先采用真空干燥机干燥处理20min至水分含量为总重量的5%，采用球磨机球磨处理30min，得超微化复合渣粉，将超微化复合渣粉、活性炭以及步骤（1）沉淀得到的超微煅烧牡蛎壳粉混合搅拌均匀，先在40℃下搅拌干燥处理50min，之后在加入总重量8%的双氧水混合搅拌均匀，得混合料，将该混合料放于控温电热套中先采用每分钟2℃的升温加热方式搅拌加热至110℃初步炭化处理20min，然后将温度升高控制在180℃，经80min完全碳化，然后球磨机球磨处理30min，得到果渣基复合吸附澄清剂备用；
（4）将富含花青素蓝莓果汁、营养复合液、玉米肽、功能性淀粉糖醇、戊聚糖、黄精多糖混合搅拌均匀，并加热至82℃，在迅速冷却至38℃，在冷却的过程中加入果渣基复合吸附澄清剂混合搅拌，之后静置2h，取上层澄清液，加入海藻酸钠混合搅拌均匀，再次静止1.3h，采用纳米膜过滤，得复合果汁备用；
（5）将该复合果汁迅速加热到98℃上，维持5s进行高温瞬时杀菌，之后采用灌装机迅速装入消毒过的玻璃瓶，趁热密封，密封后迅速冷却至38℃，即得。
Claims (2)
1.一种具有绿茶口味的玉米须蓝莓果汁，其特征在于，包括以下重量份组分：蓝莓果135-140、果胶酶14-15、煅烧牡蛎壳24-25、玉米须32-33、绿茶56-58、纤维素酶14-15、玉米肽12-13、功能性淀粉糖醇9-10、戊聚糖11-12、黄精多糖12-13、活性炭27-28、海藻酸钠11-13、适量的浓度10%的乙醇水溶液、适量的水、适量的双氧水。
2.一种具有绿茶口味的玉米须蓝莓果汁制备方法，其特征在于，包括以下步骤：
（1）将煅烧牡蛎壳放入球磨机中球磨30min至微米量级得超微煅烧牡蛎壳粉，将蓝莓果去除烂果后加入水槽中，往水槽中搅拌加入超微煅烧牡蛎壳粉并持续搅拌15min，捞出新鲜蓝莓果，并沉淀晾干超微煅烧牡蛎壳粉，用清水强力喷淋冲洗并去除根茎以及烂果，得新鲜蓝莓果备用；将新鲜蓝莓果先用磨碎机和锤碎机粉碎处理40min制得颗粒大小一致的蓝莓破碎物，将该蓝莓破碎物用碎浆机处理30min进行颗粒微细化处理，得蓝莓浆物，将该蓝莓浆物中加入果胶酶以及总重量1-1.2倍的水，在40℃下混合搅拌1h后，采用650W微波辅助处理2次，每次15min，之后采用压榨法进行榨汁，用孔径0.5mm的筛网进行粗滤，得富含花青素蓝莓果汁和蓝莓果渣备用；
（2）将玉米须、绿茶、蓝莓果渣混合放入锅中翻炒至散发茶香，放入超微粉碎机中进行粉碎处理30min，之后纤维素酶以及总重量1-2倍的浓度10%的乙醇水溶液，混合搅拌均匀，采用100W的超声波在60℃处理1h后，进行中空纤维膜超滤处理，得复合液以及去营养复合渣；将复合液在15℃下进行加热醇提1h得到营养复合液备用；
（3）将去营养化复合渣后先采用真空干燥机干燥处理20-30min至水分含量为总重量的5%，采用球磨机球磨处理30min，得超微化复合渣粉，将超微化复合渣粉、活性炭以及步骤（1）沉淀得到的超微煅烧牡蛎壳粉混合搅拌均匀，先在40℃下搅拌干燥处理50min，之后在加入总重量8%的双氧水混合搅拌均匀，得混合料，将该混合料放于控温电热套中先采用每分钟2℃的升温加热方式搅拌加热至110℃初步炭化处理20min，然后将温度升高控制在180-190℃，经80-90min完全碳化，然后球磨机球磨处理30min，得到果渣基复合吸附澄清剂备用；
（4）将富含花青素蓝莓果汁、营养复合液、玉米肽、功能性淀粉糖醇、戊聚糖、黄精多糖混合搅拌均匀，并加热至82-85℃，在迅速冷却至38℃，在冷却的过程中加入果渣基复合吸附澄清剂混合搅拌，之后静置2-3h，取上层澄清液，加入海藻酸钠混合搅拌均匀，再次静止1.3-1.5h，采用纳米膜过滤，得复合果汁备用；
（5）将该复合果汁迅速加热到98℃上，维持5s进行高温瞬时杀菌，之后采用灌装机迅速装入消毒过的玻璃瓶，趁热密封，密封后迅速冷却至38℃，即得。
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