CN107981122A - 一种酶解山楂复合果汁的制备方法 - Google Patents
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Abstract
本发明公开了一种酶解山楂复合果汁，主要成分为：山楂、覆盆子、桑葚的混合原汁、维生素C、藿香、土豆淀粉、白砂糖和水；本发明中使用土豆淀粉，一方面是利用土豆中含有的大量对人体有益的物质，补充人体所需的微量元素和膳食纤维；另一发面，经过酶解、糊化后的土豆淀粉，对山楂、覆盆子和桑葚中含有的各种酚类、醇类、苷类等多种有益成分均有非常好的吸附保护作用；而维生素C具有非常好的抗氧化作用，与土豆淀粉相互配合，具备非常好的防止果汁霉变的效果；加入少量的藿香具有去除山楂的酸涩口味的效果；同时桑葚中含有一定的糖分，可以减少白砂糖的加入量，减少消费者糖分的摄入，更加健康。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种酶解山楂复合果汁的制备方法。
背景技术
山楂（Crataegus pinnatifida Bunge），又名山里果、山里红，蔷薇科山楂属，落叶乔木，高可达6米。
在山东、陕西、山西、河南、江苏、浙江、辽宁、吉林、黑龙江、内蒙古、河北等地均有分布。
核果类水果，核质硬，果肉薄，味微酸涩。果可生吃或作果脯果糕，干制后可入药，是中国特有的药果兼用树种，具有降血脂、血压、强心、抗心律不齐等作用，同时也是健脾开胃、消食化滞、活血化痰的良药，对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。山楂内的黄酮类化合物牡荆素，是一种抗癌作用较强的药物，其提取物对抑制体内癌细胞生长、增殖和浸润转移均有一定的作用。
山楂的功效:
1．助消化
山楂含多种有机酸。口服后增强胃液酸度，提高胃蛋白酶活性，促进蛋白质的消化；山楂味酸，刺激胃黏膜促进胃液分泌；山楂中含脂肪酶，能促进脂肪的消化；山楂含有维生素C等成分，口服可增进食欲；山楂对胃肠运动功能具有调节作用，对痉挛状态的胃肠平滑肌有抑制作用，对松弛状态的平滑肌有兴奋作用。
2．降血脂、抗动脉粥样硬化
山楂黄酮可显著降低实验性高血脂动物的血清总胆固醇(TC)、低密度脂蛋白胆固醇(I。DI。一C)和载脂蛋白B(ApoB)的浓度，显著升高高密度脂蛋白一胆固醇(HDL_C)和载脂蛋白A，(ApoA)浓度，但对甘油三酯(TG)影响不大。山楂降血脂作用是通过抑制肝脏胆固醇的合成，促进肝脏对血浆胆固醇的摄人而发挥降血脂作用。山楂黄酮还可降低动脉粥样硬化(AS)发生的危险性，起到预防AS发生发展的作用。
3．对心血管***的作用
抗心肌缺血 山楂对急性实验性心肌缺血具有保护作用。山楂黄酮、水解产物增加缺血心肌营养性血流量，其中以山楂水解产物作用最强。山楂在增加冠状动脉血流量的同时，还能降低心肌耗氧量，提高氧利用率。山楂黄酮具有改善动物的缺血心电图作用。山楂黄酮能缩小兔实验性心肌梗死范围。
强心 山楂具有增强心肌收缩力、增加心排血量的作用。山楂提取物对在体、离体蟾蜍心脏能增强心肌收缩力，作用维持时间长。目前明确的有效成分为3’，4’，5，7一四羟基黄酮一7一葡萄糖苷和芦丁。
降压山楂黄酮、三萜酸静脉、腹腔及十二指肠给药，均显示有一定的降压作用，其作用机制主要与扩张外周血管作用有关。
抗氧化山楂及山楂黄酮具抗氧化作用，能显著降低血清和肝脏中丙二醛(MDA)含量，增强红细胞和肝脏超氧化物歧化酶(SOD)的活性，同时增强血浆谷胱甘肽过氧化物酶(GSH—Px)活性。
4．抑菌
山楂对志贺菌属、变形杆菌、大肠埃希菌、金黄色葡萄球菌等有较强的抑菌作用。
【其他药理作用】 山楂对非特异性和特异性免疫功能均有促进作用。山楂可显著增加小鼠胸腺及脾脏重量、血清溶菌酶含量，提高血清血凝抗体滴度、T淋巴细胞转化率及外周血T淋巴细胞百分率。山楂对小鼠红细胞免疫黏附功能也有促进作用。
山楂消食健胃的功效主要与助消化、抑菌等药理作用有关，为其治疗肉食积滞、胃脘胀满、泻痢腹痛等提供了药理学依据；行气散瘀的功效也主要与降血脂、抗动脉粥样硬化、抗心肌缺血等药理作用有关。山楂的有效成分有机酸、山楂黄酮是其发挥药理作用的重要物质基础。
山楂的酸涩味较重，一般不适宜直接榨汁饮用，含有的多种微量元素和黄酮类化合物也不易长期保存，为了提高山楂汁的营养价值，改善其口味，本发明提供了一种酶解山楂复合果汁的制备方法。
发明内容
基于背景技术存在的技术问题，本发明提出了一种混合原汁及其制备方法。
本发明的技术方案如下：
一种酶解山楂复合果汁的制备方法，包括以下步骤：
A、配制淀粉溶液：将土豆淀粉配制成质量浓度为5-8%的淀粉溶液，备用；
B、淀粉酶解：将配制好的淀粉溶液中加入β-葡萄糖苷酶和黑曲霉菌的混合酶，进行酶解，得到多孔淀粉；
C、淀粉糊化：将多孔淀粉放在水浴锅中，设置温度为80-90℃，水浴5-8min，并且不断搅拌，然后冷却至室温，备用；
D、将新鲜的山楂、覆盆子、桑葚经过挑选、清洗、去皮去核、切块后进行榨汁，得到混合原汁；
E、在混合原汁中加入土豆淀粉、维生素C和藿香，混合均匀后再加入白砂糖和水，然后进行均质；
F、经过脱气、高温杀菌和无菌灌装，即可得到酶解山楂复合果汁。
优选的，所述的酶解山楂复合果汁，包括以下重量百分比的成分：
混合原汁 12-18%
维生素C 0.2-0.5%
藿香 0.1-0.3%
糊化土豆淀粉 5-10%
白砂糖 1-5%
水 余量。
优选的，所述的混合原汁中山楂汁的含量不低于60%，其余为任意比的覆盆子和桑葚原汁。
优选的，所述的步骤B中，所述的混合酶中，β-葡萄糖苷酶和黑曲霉菌的含量分别为3-8U和0.5-2U，所述的酶解温度为38-42℃，时间为40-60min。
优选的，所述的步骤E中，均质的压力为30-40MPa。
优选的，所述的步骤F中，脱气的真空度为60-80kPa。
优选的，所述的步骤F中，高温杀菌的压力为800-900MPa压力的条件下保压时间为60-90s。
一般新鲜土豆中所含成分：淀粉9-20%，蛋白质1.5-2.3%，脂肪0.1-1.1%，粗纤维0.6-0.8%。100g土豆中所含的营养成分：能量318千焦，钙5-8mg，磷15-40mg，铁0.4mg-0.8mg，钾200~340mg,碘0.8~1.2，胡萝卜素12~30mg，硫胺素0.03-0.08mg，核黄素0.01-0.04mg，尼克酸0.4-1.1mg。
土豆块茎含有大量的淀粉。淀粉是食用土豆的主要能量来源。-一般早熟种土豆含有11%-14%的淀粉，中晚熟种含有14%-20%的淀粉，高淀粉品种的块茎可达25%以上。块茎还含有葡萄糖、果糖和蔗糖等。
土豆蛋白质营养价值高。土豆块茎含有2%左右的蛋白质，薯干中蛋白质含量为8%-9%。据研究，土豆的蛋白质营养价值很高，其品质相当于鸡蛋的蛋白质，容易消化、吸收，优于其他作物的蛋白质。而且土豆的蛋白质含有18种氨基酸，包括人体不能合成的各种必需氨基酸。高度评价土豆的营养价值，是与其块茎含有高品位的蛋白质和必需氨基酸的赖氨酸、色氨酸、组氨酸、精氨酸、苯丙氨酸、缬氨酸、亮氨酸、异亮氨酸和蛋氨酸的存在是分不开的。
土豆块茎含有多种维生素和无机盐。食用土豆有益于健康与维生素的作用是分不开的。特别是维生素C可防止坏血病，刺激造血机能等，在日常吃的大米、白面中是没有的，而土豆可提供大量的维生素c。块茎中还含有维生素A(胡萝卜素)、维生素B1，(硫胺素)、维生素B2(核黄素)、维生素pp(烟酸)、维生素E(生育酚)、维生素B3(泛酸)、维生素B6(吡哆醇)、维生素M(叶酸)和生物素H等，对人体健康都是有益的。此外，块茎中的无机盐如钙、磷、铁、钾、钠、锌，锰等，也是对人的健康和幼儿发育成长不可缺少的元素。
土豆也是所有粮食作物中维生素含量最全的，其含量相当于胡萝卜的2倍、大白菜的3倍、番茄的4倍，B族维生素更是山楂的4倍。特别是土豆中含有禾谷类粮食所没有的胡萝卜素和维生素C，其所含的维生素C是山楂的10倍，且耐加热。有营养学家做过实验：0.25公斤的新鲜土豆便够一个人一昼夜消耗所需要的维生素。
土豆块茎中含有丰富的膳食纤维，并含有丰富的钾盐，属于碱性食品。有资料表示，其含量与山楂一样多。因此胃肠对土豆的吸收较慢，食用土豆后，停留在肠道中的时间比米饭长的多，所以更具有饱腹感，同时还能帮助带走一些油脂和垃圾，具有一定的通便排毒作用。
除此以外，土豆的块茎还含有禾谷类粮食中所没有的胡萝卜素和抗坏血酸。从营养角度来看，它比大米、面粉具有更多的优点，能供给人体大量的热能，可称为“十全十美的食物”。人如果只靠土豆和全脂牛奶就足以维持生命和健康。因为土豆的营养成分非常全面，营养结构也较合理，只是蛋白质、钙和维生素A的量稍低；而这正好用全脂牛奶来补充。
土豆块茎水分多、脂肪少、单位体积的热量相当低，所含的维生素C是山楂的4倍左右，B族维生素是山楂的4倍，各种矿物质是山楂的几倍至几十倍不等，土豆是降血压食物，膳食中某种营养多了或缺了可致病。同样道理，调整膳食，也就可以“吃”掉相应疾病。
本发明的有益之处在于：本发明中使用土豆淀粉，一方面是利用土豆中含有的大量对人体有益的物质，补充人体所需的微量元素和膳食纤维；另一发面，经过酶解、糊化后的土豆淀粉，对山楂、覆盆子和桑葚中含有的各种酚类、醇类、苷类等多种有益成分均有非常好的吸附保护作用；而维生素C具有非常好的抗氧化作用，与土豆淀粉相互配合，具备非常好的防止果汁霉变的效果；加入少量的藿香具有去除山楂的酸涩口味的效果；同时桑葚中含有一定的糖分，可以减少白砂糖的加入量，减少消费者糖分的摄入，更加健康。
具体实施方式
实施例1：
一种酶解山楂复合果汁的制备方法，包括以下步骤：
A、配制淀粉溶液：将土豆淀粉配制成质量浓度为6%的淀粉溶液，备用；
B、淀粉酶解：将配制好的淀粉溶液中加入β-葡萄糖苷酶和黑曲霉菌的混合酶，进行酶解，得到多孔淀粉；
C、淀粉糊化：将多孔淀粉放在水浴锅中，设置温度为85℃，水浴6min，并且不断搅拌，然后冷却至室温，备用；
D、将新鲜的山楂、覆盆子、桑葚经过挑选、清洗、去皮去核、切块后进行榨汁，得到混合原汁；
E、在混合原汁中加入土豆淀粉、维生素C和藿香，混合均匀后再加入白砂糖和水，然后进行均质；
F、经过脱气、高温杀菌和无菌灌装，即可得到酶解山楂复合果汁。
所述的酶解山楂复合果汁，包括以下重量百分比的成分：
混合原汁 15%
维生素C 0.3%
藿香 0.2%
糊化土豆淀粉 8%
白砂糖 3%
水 余量。
所述的混合原汁中山楂汁的含量为75%，覆盆子和桑葚原汁的含量分别为15%和10%。
所述的步骤B中，所述的混合酶中，β-葡萄糖苷酶和黑曲霉菌的含量分别为5U和1.5U，所述的酶解温度为40℃，时间为55min。
所述的步骤E中，均质的压力为35MPa。
所述的步骤F中，脱气的真空度为75kPa。
所述的步骤F中，高温杀菌的压力为850MPa压力的条件下保压时间为75s。
实施例2：
一种酶解山楂复合果汁的制备方法，包括以下步骤：
A、配制淀粉溶液：将土豆淀粉配制成质量浓度为5%的淀粉溶液，备用；
B、淀粉酶解：将配制好的淀粉溶液中加入β-葡萄糖苷酶和黑曲霉菌的混合酶，进行酶解，得到多孔淀粉；
C、淀粉糊化：将多孔淀粉放在水浴锅中，设置温度为90℃，水浴5min，并且不断搅拌，然后冷却至室温，备用；
D、将新鲜的山楂、覆盆子、桑葚经过挑选、清洗、去皮去核、切块后进行榨汁，得到混合原汁；
E、在混合原汁中加入土豆淀粉、维生素C和藿香，混合均匀后再加入白砂糖和水，然后进行均质；
F、经过脱气、高温杀菌和无菌灌装，即可得到酶解山楂复合果汁。
所述的酶解山楂复合果汁，包括以下重量百分比的成分：
混合原汁 12%
维生素C 0.5%
藿香 0.1%
糊化土豆淀粉 10%
白砂糖 1%
水 余量。
所述的混合原汁中山楂汁的含量为65%，覆盆子和桑葚原汁的含量分别为15%和20%。
所述的步骤B中，所述的混合酶中，β-葡萄糖苷酶和黑曲霉菌的含量分别为8U和0.5U，所述的酶解温度为42℃，时间为40min。
所述的步骤E中，均质的压力为40MPa。
所述的步骤F中，脱气的真空度为60kPa。
所述的步骤F中，高温杀菌的压力为900MPa压力的条件下保压时间为60s。
实施例3：
一种酶解山楂复合果汁的制备方法，包括以下步骤：
A、配制淀粉溶液：将土豆淀粉配制成质量浓度为8%的淀粉溶液，备用；
B、淀粉酶解：将配制好的淀粉溶液中加入β-葡萄糖苷酶和黑曲霉菌的混合酶，进行酶解，得到多孔淀粉；
C、淀粉糊化：将多孔淀粉放在水浴锅中，设置温度为80℃，水浴8min，并且不断搅拌，然后冷却至室温，备用；
D、将新鲜的山楂、覆盆子、桑葚经过挑选、清洗、去皮去核、切块后进行榨汁，得到混合原汁；
E、在混合原汁中加入土豆淀粉、维生素C和藿香，混合均匀后再加入白砂糖和水，然后进行均质；
F、经过脱气、高温杀菌和无菌灌装，即可得到酶解山楂复合果汁。
所述的酶解山楂复合果汁，包括以下重量百分比的成分：
混合原汁 18%
维生素C 0.2%
藿香 0.3%
糊化土豆淀粉 5%
白砂糖 5%
水 余量。
所述的混合原汁中山楂汁的含量为80%，覆盆子和桑葚原汁的含量分别为8%和12%。
所述的步骤B中，所述的混合酶中，β-葡萄糖苷酶和黑曲霉菌的含量分别为3U和2U，所述的酶解温度为38℃，时间为60min。
所述的步骤E中，均质的压力为30MPa。
所述的步骤F中，脱气的真空度为80kPa。
所述的步骤F中，高温杀菌的压力为800MPa压力的条件下保压时间为90s。
经检测，本发明实施例1-3的复合果汁，贮存3个月以后，细菌总数小于10cfu/g，大肠杆菌总数小于5cfu/1000g，无致病菌检出。
对比例1
将实施例1中的藿香去除，其余配比和制备方法不变。
对比例1的样品具有明显的酸涩味，而实施例1的样品微带酸味，无明显涩味。
对比例2
将实施例1中的β-葡萄糖苷酶和黑曲霉菌的混合酶替换为6.5U,α-淀粉酶，其余配比和制备方法不变。
对比例3
将实施例1中的β-葡萄糖苷酶和黑曲霉菌的混合酶替换为β-葡萄糖苷酶，其余配比和制备方法不变。
对比例4
将实施例1中的β-葡萄糖苷酶和黑曲霉菌的混合酶替换为黑曲霉菌，其余配比和制备方法不变。
对比例2-4的样品的保质期比实施例1的保质期短6-12个月。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (7)
1.一种酶解山楂复合果汁的制备方法，其特征在于，包括以下步骤：
A、配制淀粉溶液：将土豆淀粉配制成质量浓度为5-8%的淀粉溶液，备用；
B、淀粉酶解：将配制好的淀粉溶液中加入β-葡萄糖苷酶和黑曲霉菌的混合酶，进行酶解，得到多孔淀粉；
C、淀粉糊化：将多孔淀粉放在水浴锅中，设置温度为80-90℃，水浴5-8min，并且不断搅拌，然后冷却至室温，备用；
D、将新鲜的山楂、覆盆子、桑葚经过挑选、清洗、去皮去核、切块后进行榨汁，得到混合原汁；
E、在混合原汁中加入土豆淀粉、维生素C和藿香，混合均匀后再加入白砂糖和水，然后进行均质；
F、经过脱气、高温杀菌和无菌灌装，即可得到酶解山楂复合果汁。
2.如权利要求1所述的酶解山楂复合果汁的制备方法，其特征在于，其特征在于，所述的酶解山楂复合果汁，包括以下重量百分比的成分：
混合原汁 12-18%
维生素C 0.2-0.5%
藿香 0.1-0.3%
糊化土豆淀粉 5-10%
白砂糖 1-5%
水 余量。
3.如权利要求1所述的酶解山楂复合果汁的制备方法，其特征在于，其特征在于，所述的混合原汁中山楂汁的含量不低于60%，其余为任意比的覆盆子和桑葚原汁。
4.如权利要求2所述的酶解山楂复合果汁的制备方法，其特征在于，所述的步骤B中，所述的混合酶中，β-葡萄糖苷酶和黑曲霉菌的含量分别为3-8U和0.5-2U，所述的酶解温度为38-42℃，时间为40-60min。
5.如权利要求2所述的酶解山楂复合果汁的制备方法，其特征在于，所述的步骤E中，均质的压力为30-40MPa。
6.如权利要求2所述的酶解山楂复合果汁的制备方法，其特征在于，所述的步骤F中，脱气的真空度为60-80kPa。
7.如权利要求2所述的酶解山楂复合果汁的制备方法，其特征在于，所述的步骤F中，高温杀菌的压力为800-900MPa压力的条件下保压时间为60-90s。
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