CN107114643B - 红枣健康浓缩汁及其制备方法 - Google Patents
红枣健康浓缩汁及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种红枣健康浓缩汁及其制备方法,所述制备方法包括以下步骤:(1)原料选择;(2)原料清洗;(3)破碎去核;(4)软化;(5)打浆;(6)浸提;(7)板框过滤;(8)精滤;(9)浓缩;(10)杀菌。本发明针对现有生产工艺中因高温浸提,有明显的蒸煮味、色泽暗淡、澄清效果和稳定性差,营养损失严重的问题,***研究了红枣浓缩汁生产过程的加工技术,对软化、浸提、杀菌的关键工艺参数进行优化,评价不同处理工艺对红枣浓缩汁品质的影响,建立最佳的红枣汁真空浓缩工艺参数,提高了红枣汁风味、色泽、稳定性,减少了营养成分损失;口感香甜醇厚,保质期长,无高温破坏,保持水果原有芳香和特有风味,无挥发性物质损失。
Description
技术领域
本发明涉及红枣加工技术领域,具体涉及一种红枣健康浓缩汁及其制备方法。
背景技术
红枣(ZizyphusJujuba)又名大枣,是鼠李科枣属植物枣树的果实。枣树是我国特色树种之一,我国枣树的栽培面积和枣果产量占世界总量的95%以上。我国枣树栽培历史悠久,至今已有3000多年的历史,枣树在我国分布极广,北起内蒙,南至两广,西至新疆,东到沿海各省,主要分布在河南、山东、河北、陕西、山西、新疆等省份,红枣年产量占全国的90%左右。
红枣具有极高的营养价值及药用价值,是集营养和医疗保健于一体的优质滋补果品,素有“营养保健丸”和“木本粮食”之称。据报道,新疆红枣含有蛋白质、有机酸、脂肪、糖类、人体所必需的18种氨基酸以及钙、铁、锌、硒、磷等微量元素,同时还含有丰富的维生素A、B1、B2、C、P等。利用现代先进技术分析研究发现新疆红枣还含有多种生理活性物质,如红枣多糖、维生素C、黄酮、三萜类、皂苷类、cAMP、cGMP等成分,它们具有增强机体免疫力、抗氧化、抗癌、降血压、降血脂等功效。
浓缩果汁是大多数水果深加工和产业化发展的主导产品。在我国的红枣深加工食品中,红枣浓缩汁能够较大限度地保留原有的营养素,能够提供人体所需的维生素、氨基酸、矿物质等营养成分。并且,红枣浓缩汁在浓缩加工过程中脱除了相当一部分水分,不仅减少了体积和重量,降低了包装、运输和存所需费用,而且使水分活度降低,能够有效地抑制微生物的生长。
专利《一种高cAMP含量的红枣浓缩汁的制备工艺》公开了一种高cAMP含量的红枣浓缩汁的制备工艺,包括以下步骤:(1)分选、清洗、破碎;(2)热水浸提;(3)降温、保温酶法定向转化;(4)添加复合酶制剂;(5)灭酶活;(6)离心;(7)过滤;(8)浓缩、巴氏杀菌;(9)灌装。该工艺工艺简单,缩短了生产周期,减少了能耗;先粉碎后浸提,可以提高大枣中营养成分的浸出;浸提与酶解相结合的处理方法,大大提高了出汁率,缩短处理时间,提高红枣汁中环磷酸腺苷的含量。
目前对于红枣浓缩汁加工的研究主要集中在加工工艺条件的优化,尤其是在制汁工艺和澄清工艺方面,对于浓缩汁品质方面的研究较少,营养物质损失是最为重要也是最难以解决的。因此,防止营养物质损失,优化加工工艺,对提高红枣浓缩汁的质量具有重要意义。
发明内容
针对现有技术存在的不足,本发明要解决的技术问题是提供一种红枣健康浓缩汁及其制备方法。
为解决上述问题,本发明采用如下技术方案:
一种红枣健康浓缩汁的制备方法,包括以下步骤:
(1)原料选择;
(2)原料清洗;
(3)破碎去核;
(4)软化;
(5)打浆;
(6)浸提;
(7)板框过滤;
(8)精滤;
(9)浓缩;
(10)杀菌。
一种红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将5-15重量份破碎去核后的红枣、45-75重量份水、0.005-0.05重量份抗氧剂混合均匀,在温度为35-45℃下进行软化处理40-90分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆,得到浆液;
(6)向浆液中加入浆液重量0.2-0.8%的果胶酶,在pH为2.5-3.5、温度为35-45℃下浸提1-4小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-1~-0.1MPa,温度35-45℃,真空浓缩至可溶性固形物含量50-70Brix;
(10)杀菌。
一种红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将5-15重量份破碎去核后的红枣、45-75重量份水、0.005-0.05重量份抗氧剂混合均匀,在温度为35-45℃,真空度为10-50KPa下进行软化处理40-90分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆,得到浆液;
(6)向浆液中加入浆液重量0.2-0.8%的果胶酶,在pH为2.5-3.5、温度为35-45℃下浸提1-4小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-1~-0.1MPa,温度35-45℃,真空浓缩至可溶性固形物含量50-70Brix;
(10)杀菌。
优选地,所述板框过滤器过滤采用100-200目的滤布,控制压力为0.2-0.4Mpa。
优选地,所述陶瓷膜过滤器截留分子量为10-100KD。
优选地,所述抗氧剂为苹果多酚、白藜芦醇、儿茶素中一种或多种的混合物。
更优选地,所述抗氧剂由70-80wt%苹果多酚和20-30wt%儿茶素组成。
优选地,所述杀菌为高压脉冲电场杀菌或巴氏杀菌或高温杀菌。
进一步优选地,所述杀菌为高压脉冲电场杀菌。
本发明还提供了一种红枣健康浓缩汁,采用上述方法制备而成。
本发明红枣健康浓缩汁及其制备方法,针对现有生产工艺中因高温浸提,有明显的蒸煮味、色泽暗淡、澄清效果和稳定性差,营养损失严重的问题,***研究了红枣浓缩汁生产过程的加工技术,对软化、浸提、杀菌的关键工艺参数进行优化,评价不同处理工艺对红枣浓缩汁品质的影响,建立最佳的红枣汁真空浓缩工艺参数,提高了红枣汁风味、色泽、稳定性,减少了营养成分损失;本发明浓缩汁口感香甜醇厚,保质期长,无高温破坏,保持水果原有芳香和特有风味,无挥发性物质损失。
具体实施方式
红枣健康浓缩汁特性测定方法
透光率的测定:使用UV1000型紫外-可见分光光度计,以去离子水为参比液,在660nm波长下测定果汁透光率值。
环磷酸腺苷含量的测定:色谱柱ODS-C18(4.6mm×250mm,10μm);流动相0.02moL/L磷酸二氢钾溶液-甲醇(80:20);检测波长:259nm;柱温:30℃;体积流:1.0mL/min;进样量:20μL。
清除DPPH自由基活性(DRA)测定:DPPH·法是一种简单快速的自由基分析方法,其原理是依据稳定自由基DPPH·在甲醇溶液中呈深紫色,在517nm波长处有一强吸收,自由基清除剂通过与其单电子配对使其颜色逐渐消失,褪色程度与接收电子数成化学计量关系。因此,通过吸光度的变化可以衡量试样清除自由基的能力。抗氧化剂清除自由基的清除率越高,其抗氧化性越强。
(1)试剂:0.1mM DPPH-甲醇溶液,0.05mol/L Tris-HCl缓冲液
(2)操作步骤:
样品管:2mL DPPH-甲醇溶液,0.9mL Tris-HCl缓冲液和0.5mL红枣健康浓缩汁。
对照管:2mL DPPH-甲醇溶液,0.9mL Tris-HCl缓冲液和0.5mL甲醇的混合液。
蒸馏水管调零。
加入样品后准确黑暗反应30min,在517nm处测吸光值。
(3)计算公式:清除率(%)=(对照管吸光度-样品管吸光度)/对照管吸光度)×100。
实施例中原料介绍:
红枣,采用新疆冰玉天山农业科技有限公司提供的一级若羌灰枣(干制红枣)。
打浆机,采用上海果丰机械设备有限公司提供的型号为GFM-FP-3的打浆机,功率为11kw,转速为1470转/分,筛网孔径为1mm。
板框过滤器,采用广州市丰源化工机械有限公司提供的型号为SHF-150的不锈钢板框过滤器,滤膜孔径为0.8μm,过滤压力为0.15MPa。
果胶酶,采用湖南世纪华星生物工程有限公司提供的食品级果胶酶,酶活力为30000U/g。
实施例1
红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将10重量份破碎去核后的红枣、65重量份纯净水、0.01重量份苹果多酚混合均匀,在温度为95℃下进行软化处理60分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆3分钟,转速为1470转/分,筛网孔径为1mm,得到浆液;
(6)向浆液中加入浆液重量0.4%的果胶酶(即果胶酶加入量为浆液重量的0.4%),在pH为3、温度为45℃下浸提2小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤,滤膜孔径为0.8μm,过滤压力为0.15MPa;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤,陶瓷膜过滤器截留分子量为100KD;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-0.1MPa,温度45℃,真空浓缩至可溶性固形物含量60Brix,得到浓缩液;
(10)将浓缩液进行高压脉冲电场处理3分钟,电场强度20KV/cm,脉冲时间200μS,脉冲频率200Hz,得到红枣健康浓缩汁。
实施例2
红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将10重量份破碎去核后的红枣、65重量份纯净水、0.01重量份苹果多酚混合均匀,在温度为40℃,真空度为30KPa下进行软化处理60分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆3分钟,转速为1470转/分,筛网孔径为1mm,得到浆液;
(6)向浆液中加入浆液重量0.4%的果胶酶(即果胶酶加入量为浆液重量的0.4%),在pH为3、温度为45℃下浸提2小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤,滤膜孔径为0.8μm,过滤压力为0.15MPa;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤,陶瓷膜过滤器截留分子量为100KD;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-0.1MPa,温度45℃,真空浓缩至可溶性固形物含量60Brix,得到浓缩液;
(10)将浓缩液进行高压脉冲电场处理3分钟,电场强度20KV/cm,脉冲时间200μS,脉冲频率200Hz,得到红枣健康浓缩汁。
实施例3
红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将10重量份破碎去核后的红枣、65重量份纯净水、0.01重量份苹果多酚混合均匀,在温度为40℃,真空度为30KPa下进行软化处理60分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆3分钟,转速为1470转/分,筛网孔径为1mm,得到浆液;
(6)向浆液中加入浆液重量0.4%的果胶酶(即果胶酶加入量为浆液重量的0.4%),在pH为3、温度为45℃下浸提2小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤,滤膜孔径为0.8μm,过滤压力为0.15MPa;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤,陶瓷膜过滤器截留分子量为100KD;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-0.1MPa,温度45℃,真空浓缩至可溶性固形物含量60Brix,得到浓缩液;
(10)将浓缩液进行巴氏杀菌10分钟,温度为85℃,得到红枣健康浓缩汁。
实施例4
红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将10重量份破碎去核后的红枣、65重量份纯净水、0.01重量份苹果多酚混合均匀,在温度为40℃,真空度为30KPa下进行软化处理60分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆3分钟,转速为1470转/分,筛网孔径为1mm,得到浆液;
(6)向浆液中加入浆液重量0.4%的果胶酶(即果胶酶加入量为浆液重量的0.4%),在pH为3、温度为45℃下浸提2小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤,滤膜孔径为0.8μm,过滤压力为0.15MPa;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤,陶瓷膜过滤器截留分子量为100KD;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-0.1MPa,温度45℃,真空浓缩至可溶性固形物含量60Brix,得到浓缩液;
(10)将浓缩液进行高温杀菌15秒,温度为125℃,得到红枣健康浓缩汁。
实施例5
红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将10重量份破碎去核后的红枣、65重量份纯净水、0.01重量份儿茶素混合均匀,在温度为40℃,真空度为30KPa下进行软化处理60分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆3分钟,转速为1470转/分,筛网孔径为1mm,得到浆液;
(6)向浆液中加入浆液重量0.4%的果胶酶(即果胶酶加入量为浆液重量的0.4%),在pH为3、温度为45℃下浸提2小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤,滤膜孔径为0.8μm,过滤压力为0.15MPa;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤,陶瓷膜过滤器截留分子量为100KD;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-0.1MPa,温度45℃,真空浓缩至可溶性固形物含量60Brix,得到浓缩液;
(10)将浓缩液进行高压脉冲电场处理3分钟,电场强度20KV/cm,脉冲时间200μS,脉冲频率200Hz,得到红枣健康浓缩汁。
实施例6
红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将10重量份破碎去核后的红枣、65重量份纯净水、0.01重量份白藜芦醇混合均匀,在温度为40℃,真空度为30KPa下进行软化处理60分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆3分钟,转速为1470转/分,筛网孔径为1mm,得到浆液;
(6)向浆液中加入浆液重量0.4%的果胶酶(即果胶酶加入量为浆液重量的0.4%),在pH为3、温度为45℃下浸提2小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤,滤膜孔径为0.8μm,过滤压力为0.15MPa;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤,陶瓷膜过滤器截留分子量为100KD;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-0.1MPa,温度45℃,真空浓缩至可溶性固形物含量60Brix,得到浓缩液;
(10)将浓缩液进行高压脉冲电场处理3分钟,电场强度20KV/cm,脉冲时间200μS,脉冲频率200Hz,得到红枣健康浓缩汁。
实施例7
红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将10重量份破碎去核后的红枣、65重量份纯净水、0.0075重量份苹果多酚、0.0025重量份儿茶素混合均匀,在温度为40℃,真空度为30KPa下进行软化处理60分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆3分钟,转速为1470转/分,筛网孔径为1mm,得到浆液;
(6)向浆液中加入浆液重量0.4%的果胶酶(即果胶酶加入量为浆液重量的0.4%),在pH为3、温度为45℃下浸提2小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤,滤膜孔径为0.8μm,过滤压力为0.15MPa;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤,陶瓷膜过滤器截留分子量为100KD;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-0.1MPa,温度45℃,真空浓缩至可溶性固形物含量60Brix,得到浓缩液;
(10)将浓缩液进行高压脉冲电场处理3分钟,电场强度20KV/cm,脉冲时间200μS,脉冲频率200Hz,得到红枣健康浓缩汁。红枣健康浓缩汁特性测试结果:DPPH·清除率为58.9%,透光率为81.3%,环磷酸腺苷含量为86.6μg/mL。
测试例1
将实施例1-6制备的红枣健康浓缩汁特性进行测试,具体结果见表1。
表1:红枣健康浓缩汁特性测试数据表
本发明通过采用真空低温浓缩、高压脉冲电场杀菌避免高温加工工艺,解决了因高温浸提,有明显的蒸煮味、色泽暗淡、澄清效果和稳定性差,营养损失严重的问题,本发明浓缩汁口感香甜醇厚,保质期长,无高温破坏,保持水果原有芳香和特有风味,无挥发性物质损失。
Claims (5)
1.一种红枣健康浓缩汁的制备方法,其特征在于,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将5-15重量份破碎去核后的红枣、45-75重量份水、0.005-0.05重量份抗氧剂混合均匀,在温度为35-45℃,真空度为10-50KPa下进行软化处理40-90分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆,得到浆液;
(6)向浆液中加入浆液重量0.2-0.8%的果胶酶,在pH为2.5-3.5、温度为35-45℃下浸提1-4小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-1~-0.1MPa,温度35-45℃,真空浓缩至可溶性固形物含量50-70Brix;
(10)杀菌;
所述抗氧剂由70-80wt%苹果多酚和20-30wt%儿茶素组成;
所述杀菌为高压脉冲电场杀菌。
2.如权利要求1所述的红枣健康浓缩汁的制备方法,其特征在于:所述板框过滤器过滤的滤膜孔径为0.1-1μm,控制压力为0.1-0.4MPa。
3.如权利要求1所述的红枣健康浓缩汁的制备方法,其特征在于:所述陶瓷膜过滤器截留分子量为10-100KD。
4.一种红枣健康浓缩汁的制备方法,包括以下步骤:
(1)选择无病虫害、无霉变、无破损、无腐烂的红枣;
(2)用水冲洗对红枣进行清洗,去除红枣表面的尘土、沙粒;
(3)将红枣进行破碎处理并取出枣核;
(4)将10重量份破碎去核后的红枣、65重量份纯净水、0.0075重量份苹果多酚、0.0025重量份儿茶素混合均匀,在温度为40℃,真空度为30KPa下进行软化处理60分钟,冷却至室温,得到混合料;
(5)将混合料加入打浆机中打浆3分钟,转速为1470转/分,筛网孔径为1mm,得到浆液;
(6)向浆液中加入浆液重量0.4%的果胶酶,在pH为3、温度为45℃下浸提2小时,得到浸提液;
(7)将浸提液使用板框过滤器过滤,滤膜孔径为0.8μm,过滤压力为0.15MPa;
(8)将板框过滤器过滤后的滤液用陶瓷膜过滤器进行精滤,陶瓷膜过滤器截留分子量为100KD;
(9)将精滤后的滤液用旋转蒸发仪进行真空浓缩,真空度-0.1MPa,温度45℃,真空浓缩至可溶性固形物含量60Brix,得到浓缩液;
(10)将浓缩液进行高压脉冲电场处理3分钟,电场强度20KV/cm,脉冲时间200μS,脉冲频率200Hz,得到红枣健康浓缩汁。
5.一种红枣健康浓缩汁,其特征在于:采用权利要求1-4中任一项所述方法制备而成。
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