CN107996948A - 营养蓝莓粉及其生产工艺 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种营养蓝莓粉及其生产工艺,其生产工艺包括以下步骤:(1)将蓝莓清洗、沥干,将沥干后的蓝莓在温度为‑30~‑20℃、真空度为2‑10Pa下冷冻干燥10‑20h,将冷冻干燥后的蓝莓进行粗粉碎,得到蓝莓粗粉;(2)将蓝莓粗粉在温度为‑25~‑13℃、真空度为4‑14Pa下冷冻干燥3‑10h;(3)向冷冻干燥后的蓝莓粗粉中加入保护剂混合均匀,得到混合粉;(4)将混合粉进行超微粉碎,灭菌即得。本发明的有益效果是,既能保留蓝莓的天然风味,同时实现免疫力以及抗衰老功效的显著提升,制成具有高营养价值和保健功能的蓝莓粉,长期食用,可控制自由基的生长,可对人体的心、肝和眼睛等方面都有着一定的保健作用。
Description
技术领域
本发明涉及食品加工技术领域,具体的说,涉及一种营养蓝莓粉及其生产工艺。
背景技术
蓝莓,一种小浆果,果实呈蓝色、色泽美丽、蓝色,果肉细腻、种子极小。蓝莓果实平均重0.5-2.5g,最大重5g,可食率为100%,甜酸适口,且具有香爽宜人的香气,为鲜食佳品。
蓝莓营养丰富,不仅富含常规营养成分,而且还含有极为丰富的黄酮类和多糖类化合物,因此又被称为“水果皇后”和“浆果之王”。蓝莓果实中含有丰富的维生素、矿物质、花青素、超氧化物歧化酶、蛋白质等营养元素,具有增强免疫、延缓衰老等多种保健功效,是营养价值较高的浆果类果树,同时也是一种经济价值较高的经济作物。
除鲜食外,蓝莓还被广泛应用于食品和制药等行业。经济效益显著,国内外市场前景十分广阔。
申请号为201410031173.X的中国专利公开了一种高蛋白的蓝莓粉及其制备方法,其特征在于由下列重量份的原料制成:蓝莓70-75、金银花1-1.5、玉米须2-2.5、菊花3-4、沙棘1-2、丝瓜子2-2.5、苍术1.8-2、五味草1-1.5、铁脚草1.8-2、绿豆粉10-11、木瓜2-3、苋菜4-5、大白菜3-4、柿子3-4、咖啡豆30-33、核桃仁8-9、鹌鹑蛋液20-22、营养添加剂7-8。
申请号为201410031437.1的中国专利公开了一种保健蓝莓粉及其制备方法,其特征在于由下列重量份的原料制成:蓝莓100-110、蒲公英2-3、南瓜根1-2、葛花4-5、知母2-3、枸杞叶2-3、牛尾参1.5-2、梗通草2-3、香菜10-11、倭瓜8-9、豆瓣酱3-4、猪大肠12-13、乌鸡汤50-52、糯米40-45、高粱面粉10-11、大豆油3-4、营养添加剂4-5。
目前蓝莓粉的制备工艺繁琐,成分复杂降低了产品的活性成分含量,同时也增加了工业生产成本。
发明内容
本发明目的在于提供一种营养蓝莓粉及其生产工艺,所得到的产品能较好的保留蓝莓的风味和营养,生产工作简单。
为实现上述目的,本发明的技术方案是:一种营养蓝莓粉的生产工艺,包括下述步骤:
(1)将蓝莓清洗、沥干,将沥干后的蓝莓在温度为-30~-20℃、真空度(指绝对压力,下同)为2-10Pa下冷冻干燥10-20h,将冷冻干燥后的蓝莓进行粗粉碎,得到蓝莓粗粉;
(2)将蓝莓粗粉在温度为-25~-13℃、真空度为4-14Pa下冷冻干燥3-10h;
(3)向冷冻干燥后的蓝莓粗粉中加入保护剂混合均匀,得到混合粉;
(4)将混合粉进行超微粉碎,灭菌即得。
优选地,所述营养蓝莓粉的生产工艺,包括下述步骤:
(1)将蓝莓清洗、沥干,将沥干后的蓝莓在温度为-30~-20℃、真空度为2-10Pa下冷冻干燥10-20h,将冷冻干燥后的蓝莓进行粗粉碎至10-30目,得到蓝莓粗粉;
(2)将蓝莓粗粉在温度为-25~-13℃、真空度为4-14Pa下冷冻干燥3-10h;
(3)向冷冻干燥后的蓝莓粗粉中加入保护剂混合均匀,得到混合粉;
(4)将混合粉进行超微粉碎至1-5μm,灭菌即得。
所述灭菌为超高压灭菌和/或γ辐照灭菌。
蓝莓营养价值丰富,为了能安全食用,必须控制食品中的微生物。传统的巴氏杀菌和超高温灭菌都有一定缺陷,很多新兴的杀菌技术引起人们的广泛关注。本发明旨在对杀菌技术进行研究,延长了保质期,且营养成分损失少。
所述超高压灭菌的压力为300-800MPa、时间为13-23min。
优选地,所述超高压灭菌的压力为500-700MPa、时间为10-14min。
所述γ辐照灭菌的剂量率为5-10Gy/s、时间为13-23min。
优选地,所述γ辐照灭菌的剂量率为7-9Gy/s、时间为5-7min。
所述保护剂的加入量为冷冻干燥后的蓝莓粗粉重量的0.05-0.35%。
所述保护剂为豆甾醇和/或岩藻甾醇。在本发明一个方案中,所述保护剂由20-30wt%豆甾醇和70-80wt%岩藻甾醇。
一种营养蓝莓粉,由上述生产工艺制备而成。
本发明的有益效果是,既能保留蓝莓的天然风味,同时实现免疫力以及抗衰老功效的显著提升,制成具有高营养价值和保健功能的蓝莓粉,长期食用,可控制自由基的生长,可对人体的心、肝和眼睛等方面都有着一定的保健作用。
具体实施方式
DPPH自由基的清除率测定:采用DPPH法。准确称取DPPH,配制成0.2mmol/LDPPH的溶液,于棕色瓶避光低温保存。用去离子水将营养蓝莓粉样品稀释到1.0mg/mL。取2mL、1.0mg/mL样品液于试管内,加入2mL、0.2mmol/LDPPH溶液混合均匀,室温下避光静置30min后,用紫外分光光度计UV-2000(尤尼柯(上海)有限仪器公司)测定517nm处吸光度值,计为Ai,同时测定2mL、1.0mg/mL样品液加2mL无水乙醇,室温下避光静置30min后,用紫外分光光度计UV-2000(尤尼柯(上海)有限仪器公司)测定在517nm处吸光度值,计为Aj,以及2mL、0.2mmol/LDPPH溶液加2ml蒸馏水静置,用紫外分光光度计UV-2000(尤尼柯(上海)有限仪器公司)测定在517nm处吸光度值,计为Ac。样品对DPPH自由基的清除率按下式计算:清除率=[1-(Ai-Aj)/Ac]×100%。
防腐测试:将营养蓝莓粉置于温度为40℃,相对湿度为85%的环境下密封放置30天后进行金黄色葡萄球菌(ATCC 6538)菌落总数和大肠杆菌
(ATYCC 25922)菌落总数测试,参照GBT 4789.2-2008食品卫生微生物学检验菌落总数测定。
实施例中蓝莓为四川布衣农夫农业科技有限公司提供的品种为布衣农夫的蓝莓。
实施例中豆甾醇为西安百川生物科技有限公司提供的豆甾醇,CAS号:83-48-7。
实施例中岩藻甾醇为西安南斯生物科技有限公司提供的岩藻甾醇,CAS号:17605-67-3。
实施例中超高压灭菌设备为四川航空工业川西机器厂提供的LDJ2150/4700-150S型冷等静压机。
实施例中γ辐照灭菌设备为北京三强核力辐射工程技术有限公司提供的60Coγ辐照设备,放射源为30万居里。
实施例1
营养蓝莓粉的生产工艺,包括下述步骤:
(1)将蓝莓用水清洗干净后放置3h沥干,将沥干后的蓝莓在温度为-25℃、真空度为6Pa下冷冻干燥15h,将冷冻干燥后的蓝莓进行粗粉碎至16目,得到蓝莓粗粉;
(2)将蓝莓粗粉在温度为-20℃、真空度为8Pa下冷冻干燥7h;
(3)向冷冻干燥后的蓝莓粗粉中加入岩藻甾醇混合均匀,所述岩藻甾醇的加入量为冷冻干燥后的蓝莓粗粉重量的0.2%,得到混合粉;
(4)将混合粉使用超微粉碎机(采用山东三清不锈钢设备有限公司提供的SQW-6A超微粉碎机)进行超微粉碎至2微米,得到超微粉;将超微粉在压力为600MPa下进行超高压灭菌18min,得到营养蓝莓粉。
实施例2
营养蓝莓粉的生产工艺,包括下述步骤:
(1)将蓝莓用水清洗干净后放置3h沥干,将沥干后的蓝莓在温度为-25℃、真空度为6Pa下冷冻干燥15h,将冷冻干燥后的蓝莓进行粗粉碎至16目,得到蓝莓粗粉;
(2)将蓝莓粗粉在温度为-20℃、真空度为8Pa下冷冻干燥7h;
(3)向冷冻干燥后的蓝莓粗粉中加入岩藻甾醇混合均匀,所述岩藻甾醇的加入量为冷冻干燥后的蓝莓粗粉重量的0.2%,得到混合粉;
(4)将混合粉使用超微粉碎机(采用山东三清不锈钢设备有限公司提供的SQW-6A超微粉碎机)进行超微粉碎至2微米,得到超微粉;将超微粉后在剂量率为8Gy/s下进行γ辐照灭菌18min,得到营养蓝莓粉。
实施例3
营养蓝莓粉的生产工艺,包括下述步骤:
(1)将蓝莓用水清洗干净后放置3h沥干,将沥干后的蓝莓在温度为-25℃、真空度为6Pa下冷冻干燥15h,将冷冻干燥后的蓝莓进行粗粉碎至16目,得到蓝莓粗粉;
(2)将蓝莓粗粉在温度为-20℃、真空度为8Pa下冷冻干燥7h;
(3)向冷冻干燥后的蓝莓粗粉中加入岩藻甾醇混合均匀,所述岩藻甾醇的加入量为冷冻干燥后的蓝莓粗粉重量的0.2%,得到混合粉;
(4)将混合粉使用超微粉碎机(采用山东三清不锈钢设备有限公司提供的SQW-6A超微粉碎机)进行超微粉碎至2微米,得到超微粉;将超微粉先在压力为600MPa下进行超高压灭菌12min,然后在剂量率为8Gy/s下进行γ辐照灭菌6min,得到营养蓝莓粉。
实施例4
营养蓝莓粉的生产工艺,包括下述步骤:
(1)将蓝莓用水清洗干净后放置3h沥干,将沥干后的蓝莓在温度为-25℃、真空度为6Pa下冷冻干燥15h,将冷冻干燥后的蓝莓进行粗粉碎至16目,得到蓝莓粗粉;
(2)将蓝莓粗粉在温度为-20℃、真空度为8Pa下冷冻干燥7h;
(3)向冷冻干燥后的蓝莓粗粉中加入豆甾醇混合均匀,所述豆甾醇的加入量为冷冻干燥后的蓝莓粗粉重量的0.2%,得到混合粉;
(4)将混合粉使用超微粉碎机(采用山东三清不锈钢设备有限公司提供的SQW-6A超微粉碎机)进行超微粉碎至2微米,得到超微粉;将超微粉先在压力为600MPa下进行超高压灭菌12min,然后在剂量率为8Gy/s下进行γ辐照灭菌6min,得到营养蓝莓粉。
实施例5
营养蓝莓粉的生产工艺,包括下述步骤:
(1)将蓝莓用水清洗干净后放置3h沥干,将沥干后的蓝莓在温度为-25℃、真空度为6Pa下冷冻干燥15h,将冷冻干燥后的蓝莓进行粗粉碎至16目,得到蓝莓粗粉;
(2)将蓝莓粗粉在温度为-20℃、真空度为8Pa下冷冻干燥7h;
(3)向冷冻干燥后的蓝莓粗粉中加入豆甾醇、岩藻甾醇混合均匀,所述岩藻甾醇的加入量为冷冻干燥后的蓝莓粗粉重量的0.15%,所述豆甾醇的加入量为冷冻干燥后的蓝莓粗粉重量的0.05%,得到混合粉;
(4)将混合粉使用超微粉碎机(采用山东三清不锈钢设备有限公司提供的SQW-6A超微粉碎机)进行超微粉碎至2微米,得到超微粉;将超微粉先在压力为600MPa下进行超高压灭菌12min,然后在剂量率为8Gy/s下进行γ辐照灭菌6min,得到营养蓝莓粉。将营养蓝莓粉进行DPPH自由基的清除率、防腐测试,结果为:金黄色葡萄球菌菌落总数为57cfu/g,大肠杆菌菌落总数为112cfu/g,DPPH自由基的清除率为62.8%。
测试例1
将实施例1-4的营养蓝莓粉进行DPPH自由基的清除率、防腐测试。具体结果见表1。
表1:测试结果表
由表1看出,实施例3通过对灭菌工艺进行优化,营养蓝莓粉DPPH自由基的清除率、防腐性能大幅度提升。
Claims (10)
1.一种营养蓝莓粉的生产工艺,其特征在于,包括以下步骤:
(1)将蓝莓清洗、沥干,将沥干后的蓝莓在温度为-30~-20℃、真空度为2-10Pa下冷冻干燥10-20h,将冷冻干燥后的蓝莓进行粗粉碎,得到蓝莓粗粉;
(2)将蓝莓粗粉在温度为-25~-13℃、真空度为4-14Pa下冷冻干燥3-10h;
(3)向冷冻干燥后的蓝莓粗粉中加入保护剂混合均匀,得到混合粉;
(4)将混合粉进行超微粉碎,灭菌即得。
2.一种营养蓝莓粉的生产工艺,其特征在于,包括以下步骤:
(1)将蓝莓清洗、沥干,将沥干后的蓝莓在温度为-30~-20℃、真空度为2-10Pa下冷冻干燥10-20h,将冷冻干燥后的蓝莓进行粗粉碎至10-30目,得到蓝莓粗粉;
(2)将蓝莓粗粉在温度为-25~-13℃、真空度为4-14Pa下冷冻干燥3-10h;
(3)向冷冻干燥后的蓝莓粗粉中加入保护剂混合均匀,得到混合粉;
(4)将混合粉进行超微粉碎至1-5μm,灭菌即得。
3.根据权利要求2所述营养蓝莓粉的生产工艺,其特征在于:所述保护剂的加入量为冷冻干燥后的蓝莓粗粉重量的0.05-0.35%。
4.根据权利要求3所述营养蓝莓粉的生产工艺,其特征在于:所述保护剂为豆甾醇和/或岩藻甾醇。
5.根据权利要求2所述营养蓝莓粉的生产工艺,其特征在于:所述灭菌为超高压灭菌和/或γ辐照灭菌。
6.根据权利要求5所述营养蓝莓粉的生产工艺,其特征在于:所述超高压灭菌的压力为300-800MPa、时间为13-23min。
7.根据权利要求6所述营养蓝莓粉的生产工艺,其特征在于:所述超高压灭菌的压力为500-700MPa、时间为10-14min。
8.根据权利要求5所述营养蓝莓粉的生产工艺,其特征在于:所述γ辐照灭菌的剂量率为5-10Gy/s、时间为13-23min。
9.根据权利要求8所述营养蓝莓粉的生产工艺,其特征在于:所述γ辐照灭菌的剂量率为7-9Gy/s、时间为5-7min。
10.一种营养蓝莓粉,采用权利要求1-9中任一项所述生产工艺制备而成。
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