CN108065155B - 山楂果酸饮料及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
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- A23L2/60—Sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种山楂果酸饮料的制备方法,该方法通过向山楂汁中添加聚合度为12~14的山楂果胶低聚糖,不添加糖类、甜味剂类及防腐类物质,然后经过灭菌温度65~75℃、灭菌时间5~10min的低温短时灭菌,得到山楂果酸饮料。该制备方法工艺简单,操作便捷,不仅有效保护了维生素C的活性,完全保留了山楂中的营养成分及山楂风味,还能有效延长山楂果酸饮料的货架期。由本发明的制备方法可得到一款果汁及添加剂原料均来源于山楂,维生素含量及营养价值较高的山楂果酸饮料,该饮料不仅风味、口感浓郁,而且具有降血压血脂、消食化积、顺气活血散瘀、抗辐射、抗老化功能,对提高人体免疫力具有很好的保健作用。
Description
技术领域
本发明涉及果酸饮料技术领域,尤其涉及一种山楂果酸饮料的制备方法,以及由该制备方法获得的山楂果酸饮料。
背景技术
山楂(Crataeguspinnatifida Bunge),又名山里果、山里红,蔷薇科落叶小乔木,树皮暗灰色、有浅黄色皮孔,小枝紫褐色,单叶互生或于短枝上簇生,叶片宽卵形,伞房花序,花白色、后期变粉红色,果实球形、熟后深红色,表面具淡色小斑点。
山楂果实酸甜可口,含丰富的维生素、山楂酸、柠檬酸、黄酮类等,能生津止渴,亦可入药,入药归脾、胃、肝经,有消食化积、活血散瘀的功效。山楂中维生素C的含量是橙的3倍,果胶含量以及所含微量元素中钙、镁含量均为水果之首。作为我国特有的药果兼用树种,在我国北方大面积种植,但由于果实带有特殊的酸味使其鲜食量遭到很大限制,果实利用率较低。因此开发山楂果实的冗余资源,有着较好的经济效益和应用前景。
果酸(alpha hydroxy acid,HA)是从水果中提取出来的各种有机酸的统称,大部分天然果酸都是L型,能够被人体吸收,具有天然、无毒、分子量小、结构简单的特性,并具有较强的抑菌功能,对大肠杆菌、金黄葡萄球菌、霉菌、酵母菌等都具有较好的抑制作用,由山楂果实开发一款营养丰富、健康美味并具有保健功效的山楂果酸饮料,将是对山楂资源的一种有效开发。
发明内容
为解决现有技术存在的不足,本发明提供了一种山楂果酸饮料,通过向山楂汁中添加特定聚合度的山楂果胶低聚糖,以替代其它糖类、甜味剂类、及防腐类物质,使饮料中果汁原料及添加剂原料均来源于山楂,并通过低温短时灭菌,不仅完全保留山楂的营养成分,还能显著延长饮料的货架期,从而获得更具保健效果的山楂果酸饮料。
为实现上述目的,本发明提供的一种山楂果酸饮料的制备方法,包括以下步骤:
a、获取山楂果浆,分离果渣后得到山楂汁;
b、向山楂汁中添加聚合度为12~14的山楂果胶低聚糖,不添加糖类、甜味剂类及防腐类物质,然后经过灭菌温度65~75℃、灭菌时间5~10min的低温短时灭菌,得到山楂果酸饮料。
本发明的山楂果酸饮料,以聚合度为12~14的山楂果胶低聚糖作为添加剂,替代其它糖类、甜味剂类及防腐类物质,添加在山楂汁中,使饮料的果汁原料及添加剂原料均来源于山楂,不仅确保饮料的原汁原味和纯天然性,保障食品安全,而且利用山楂果酸和山楂果胶低聚糖的协同抑菌作用,再结合低温短时的灭菌方法,有效控制了微生物数量,能有效延长山楂果酸饮料的货架期。另外,相较于低温长时灭菌和高温瞬时灭菌两种常规灭菌方式,低温短时灭菌能够有效保护维生素C活性,完全保留山楂中的营养成分及山楂风味。维生素C为弱酸性物质,在碱性环境下会加速氧化分解,在本发明的山楂果酸饮料中,酸性环境有利于维生素C的稳定存在,并且采用低温短时灭菌,消除了常规灭菌方式对维生素C加速氧化分解的影响,从而可得到一款维生素含量较高的山楂果酸饮料。因此,本发明获得的山楂果酸饮料,营养价值和风味、口感都得到提高,其中的果酸及糖类均是从山楂中提取的天然成分,具有降血压血脂、促消化、顺气活血、抗辐射、抗老化的功能,对提高人体免疫力具有很好的保健作用。
作为对上述技术方案的限定,步骤a中所述山楂汁由山楂干按以下方法制备得到:
a1、选择无霉变、无虫蛀的山楂干,打碎得到山楂粉;
a2、使用50~60℃去离子水恒温浸泡山楂粉2~3h,过滤得山楂汁;
作为对上述技术方案的限定,所述山楂干中果酸含量为4~7%,所述山楂粉与去离子水的质量配比为1:(30~50)。
作为对上述技术方案的限定,步骤b中所述山楂果胶低聚糖由山楂果实按以下方法制备得到:
(1)、由山楂果实得到脱色的山楂果胶;
(2)、将山楂果胶复溶于40~50倍体积的去离子水中,然后向得到的山楂果胶溶液中加入果胶酶,在50~60℃的水浴条件下酶解反应80~160min,所述果胶酶的加入量为每100L山楂果胶溶液加入30~60g果胶酶;
(3)、将酶解后的山楂果胶溶液加热,使果胶酶失活,然后使用葡聚糖凝胶柱,对加热后的山楂果胶溶液进行分离,收集聚合度为12~14的山楂果胶低聚糖。
本发明使用的山楂果胶低聚糖,原料取于山楂果实,制作方法简单、安全,符合人们对天然食品添加剂的需求。对果胶低聚糖的制备,从新鲜山楂果胶,经酶解、凝胶柱分离,以去除果胶液中小分子还原糖、色素等杂质,得到纯度高、聚合度仅为12~14的果胶低聚糖。因果胶低聚糖为非胰岛素所依赖,食用后不会使血糖升高,并含有丰富的膳食纤维和多酚类物质,具有助消化、通便,减肥、降低血脂胆固醇、保护血管,以及抗疲劳、防癌、减缓衰老等保健功效,是一种健康、绿色、并具有保健功效的食品添加剂。
作为对上述技术方案的限定,所述步骤(1)包括以下步骤:
将经筛选、清洗后的山楂果实破碎打浆,加入15~20倍体积的去离子水,于70~80℃下水浴70~80min,经离心得到上清液;然后将上清液浓缩至1/3~1/4体积,加入2~3%体积的大孔吸附树脂,放置在摇床内于120~130r/min条件下12~13h,再离心得到清液;最后向清液中加入1.2~1.4倍体积的食品级无水乙醇,静置2~3h,离心得到脱色的山楂果胶。
作为对上述技术方案的限定,步骤(3)中所述葡聚糖凝胶柱采用G-15葡聚糖凝胶柱,所述山楂果胶低聚糖的收集流速为2~3ml/min。
作为对上述技术方案的限定,将步骤(3)得到的山楂果胶低聚糖在-20~-25℃下冷冻2~3h,然后在-20~-30℃下真空冷冻干燥5~6h,得到山楂果胶低聚糖粉。
进一步限定从山楂果实得到山楂果胶并脱色的方法,葡聚糖凝胶柱种类及凝胶柱分离条件,以及经冷冻干燥制得果胶低聚糖粉的冷冻干燥条件,以提供更佳的制备方法,不仅利于操作步骤间的相互配合,提高果胶低聚糖粉产品质量,更进一步优化产品颗粒、性能等特征,便于作为添加剂的使用。
作为对上述技术方案的限定,所述步骤b中,在高速搅拌山楂汁的条件下添加山楂果胶低聚糖,所述山楂果胶低聚糖的添加量以质量百分数计为5~10%。
作为对上述技术方案的限定,步骤b中所述低温短时灭菌的灭菌温度为65~70℃。
同时,本发明还提供了一种山楂果酸饮料,由如上所述的山楂果酸饮料的制备方法制得。
由本发明的制备方法制得的山楂果酸饮料,口味酸甜、色泽鲜艳。在山楂汁中添加山楂果胶低聚糖,不需再添加其它糖类、甜味剂类物质,及防腐类物质,经低温短时灭菌,其货架期便能得到有效延长,更营养、健康、美味,并具有保健功效。
综上所述,采用本发明的技术方案,获得的山楂果酸饮料,以聚合度为12~14的山楂果胶低聚糖作为添加剂,替代其它糖类、甜味剂类及防腐类物质,添加在山楂汁中,再结合低温短时的灭菌方法,不仅有效保护了维生素C的活性,完全保留了山楂中的营养成分及山楂风味,还能有效延长山楂果酸饮料的货架期。该制备方法工艺简单,操作便捷,可得到一款果汁及添加剂原料均来源于山楂,维生素含量及营养价值较高的山楂果酸饮料,不仅风味、口感浓郁,而且具有降血压血脂、消食化积、顺气活血散瘀、抗辐射、抗老化的功能,对提高人体免疫力具有很好的保健作用。
具体实施方式
下面将结合实施例,对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例一
本实施例涉及一种山楂果酸饮料及其制备。
实施例1.1
制备山楂果酸饮料,按以下步骤进行:
a、获取山楂果浆,分离果渣后得到山楂汁;山楂汁可按常规方法获得,也可按以下步骤制备:
a1、选择无霉变、无虫蛀,果酸含量为4%的山楂干,粉碎得到山楂粉;
a2、使用50℃去离子水恒温浸泡山楂粉2h,过滤得山楂汁;所述山楂粉与去离子水的质量配比为1:30;
b、向山楂汁中添加聚合度为12的山楂果胶低聚糖,在高速搅拌山楂汁的条件下加入5%(w/w)的山楂果胶低聚糖,不添加糖类、甜味剂类及防腐类物质,然后经过灭菌温度73℃、灭菌时间6min的低温短时灭菌,得到山楂果酸饮料。
其中聚合度为12的山楂果胶低聚糖可从新鲜的山楂果实按以下方法获得:
(1)、由山楂果实得到脱色的山楂果胶;
将经筛选、清洗后的山楂果实破碎打浆,加入15倍体积的去离子水,于70℃下水浴70min,经离心得到上清液;然后将上清液浓缩至1/3体积,加入2%体积的大孔吸附树脂,放置在摇床内于120r/min条件下12h,再离心得到清液;最后向清液中加入1.2倍体积的食品级无水乙醇,静置2h,离心得到脱色的山楂果胶;
(2)、将山楂果胶复溶于40倍体积的去离子水中,然后向得到的山楂果胶溶液中加入果胶酶,在50℃的水浴条件下酶解反应120min,所述果胶酶的加入量为每100L山楂果胶溶液加入30g果胶酶;
(3)、将酶解后的山楂果胶溶液加热,使果胶酶失活,然后使用G-15葡聚糖凝胶柱,对加热后的山楂果胶溶液进行分离,收集聚合度为12的山楂果胶低聚糖,收集流速为2mL/min;
山楂果胶低聚糖的聚合度计算方法为:溶液中总糖含量/溶液中还原糖含量;聚合度用TLC进行跟踪测定;
(4)、为便于山楂果胶低聚糖的保存与使用,将步骤(3)的果胶低聚糖在-20℃下冷冻2h,然后在-30℃下真空冷冻干燥5h,得到山楂果胶低聚糖粉。
实施例1.2
制备山楂果酸饮料,按以下步骤进行:
a、获取山楂果浆,分离果渣后得到山楂汁;山楂汁可按常规方法获得,也可按以下步骤制备:
a1、选择无霉变、无虫蛀,果酸含量为6%的山楂干,粉碎得到山楂粉;
a2、使用60℃去离子水恒温浸泡山楂粉2.5h,过滤得山楂汁;所述山楂粉与去离子水的质量配比为1:40;
b、向山楂汁中添加聚合度为13的山楂果胶低聚糖,在高速搅拌山楂汁的条件下加入7%(w/w)的山楂果胶低聚糖,不添加糖类、甜味剂类及防腐类物质,然后经过灭菌温度65℃、灭菌时间8min的低温短时灭菌,得到山楂果酸饮料。
其中聚合度为13的山楂果胶低聚糖可从新鲜的山楂果实按以下方法获得:
(1)、由山楂果实得到脱色的山楂果胶;
将经筛选、清洗后的山楂果实破碎打浆,加入18倍体积的去离子水,于75℃下水浴75min,经离心得到上清液;然后将上清液浓缩至1/4体积,加入3%体积的大孔吸附树脂,放置在摇床内于130r/min条件下13h,再离心得到清液;最后向清液中加入1.3倍体积的食品级无水乙醇,静置3h,离心得到脱色的山楂果胶;
(2)、将山楂果胶复溶于50倍体积的去离子水中,然后向得到的山楂果胶溶液中加入果胶酶,在55℃的水浴条件下酶解反应80min。所述果胶酶的加入量为每100L山楂果胶溶液加入50g果胶酶;
(3)、将酶解后的山楂果胶溶液加热,使果胶酶失活,然后使用G-15葡聚糖凝胶柱,对加热后的山楂果胶溶液进行分离,收集聚合度为13的山楂果胶低聚糖,收集流速为2.5ml/min;
山楂果胶低聚糖的聚合度计算方法为:溶液中总糖含量/溶液中还原糖含量;聚合度用TLC进行跟踪测定;
(4)、为便于山楂果胶低聚糖的保存与使用,将步骤(3)的果胶低聚糖在-25℃下冷冻2.5h,然后在-20℃下真空冷冻干燥5.5h,得到山楂果胶低聚糖粉。
实施例1.3
制备山楂果酸饮料,按以下步骤进行:
a、获取山楂果浆,分离果渣后得到山楂汁;山楂汁可按常规方法获得,也可按以下步骤制备:
a1、选择无霉变、无虫蛀,果酸含量为5%的山楂干,粉碎得到山楂粉;
a2、使用55℃去离子水恒温浸泡山楂粉3h,过滤得山楂汁;所述山楂粉与去离子水的质量配比为1:50;
b、向山楂汁中添加聚合度为14的山楂果胶低聚糖,在高速搅拌山楂汁的条件下加入10%(w/w)的山楂果胶低聚糖,不添加糖类、甜味剂类及防腐类物质,然后经过灭菌温度70℃、灭菌时间7min的低温短时灭菌,得到山楂果酸饮料。
其中聚合度为14的山楂果胶低聚糖可从新鲜的山楂果实按以下方法获得:
(1)、由山楂果实得到脱色的山楂果胶;
将经筛选、清洗后的山楂果实破碎打浆,加入20倍体积的去离子水,于80℃下水浴80min,经离心得到上清液;然后将上清液浓缩至1/3体积,加入2.5%体积的大孔吸附树脂,放置在摇床内于125r/min条件下12.5h,再离心得到清液;最后向清液中加入1.4倍体积的食品级无水乙醇,静置2.5h,离心得到脱色的山楂果胶;
(2)、将山楂果胶复溶于40倍体积的去离子水中,然后向得到的山楂果胶溶液中加入果胶酶,在60℃的水浴条件下酶解反应100min,所述果胶酶的加入量为每100L山楂果胶溶液加入60g果胶酶;
(3)、将酶解后的山楂果胶溶液加热,使果胶酶失活,然后使用G-15葡聚糖凝胶柱,对加热后的山楂果胶溶液进行分离,收集聚合度为14的山楂果胶低聚糖,收集流速为3ml/min;
山楂果胶低聚糖的聚合度计算方法为:溶液中总糖含量/溶液中还原糖含量;聚合度用TLC进行跟踪测定;
(4)、为便于山楂果胶低聚糖的保存与使用,将步骤(3)的果胶低聚糖在-25℃下冷冻2.5h,然后在-25℃下真空冷冻干燥5.5h,得到山楂果胶低聚糖粉。
获得的山楂果酸饮料,没有其它糖类、甜味剂类物质,及防腐类物质的添加,果汁及添加剂原料均来源于山楂,不仅确保饮料的原汁原味和纯天然性,口味酸甜、色泽鲜艳,而且经低温短时灭菌,有效保护了维生素C的活性,完全保留了山楂中的营养成分及山楂风味,更营养、健康、美味,并具有保健功效,还能有效延长山楂果酸饮料的货架期,在自然环境比不添加防腐剂的果酸饮料货架期延长2~3个月。
聚合度12~14的山楂果胶低聚糖粉,纯度高,呈白色粉末状,含有丰富的膳食纤维和多酚类物质等营养物质,可作为天然食品添加剂。因果胶低聚糖为非胰岛素所依赖,食用后不会使血糖升高;山楂果胶低聚糖还具有助消化、通便,减肥、降低血脂胆固醇、顺气活血祛瘀、抗辐射、抗老化的功能,对提高人体免疫力具有很好的保健作用。
对比例
对比例1
本对比例涉及在山楂汁中添加聚合度为6~8的山楂果胶低聚糖,添加量为10%(w/w),不添加其它糖类、甜味剂、防腐剂等添加剂,考察对山楂果酸饮料的灭菌情况。
通过检测,在灭菌温度70℃下需灭菌15min,才能达到微生物要求。说明聚合度为6~8的山楂果胶低聚糖与聚合度12~14的山楂果胶低聚糖相比,对果酸饮料的腐败菌抑制作用不明显,因此添加聚合度6~8山楂果胶低聚糖的山楂果酸饮料在低温下灭菌需要延长灭菌时间,相应地会造成饮料中的营养成分的损失。
其中聚合度为6~8的山楂果胶低聚糖的制备与实施例一中聚合度12~14的山楂果胶低聚糖的制备基本相同,不同之处在于用葡聚糖凝胶柱分离过程收集的果胶低聚糖聚合度不同,冷冻干燥条件相应也所有不同,即在-25℃下冷冻2h,然后在-30℃下真空冷冻干燥6h,得到聚合度为6~8的山楂果胶低聚糖粉。
对比例2
本对比例涉及在面包中添加实施例一使用的聚合度12~14的山楂果胶低聚糖粉作为防腐剂,考察面包的防腐效果。
加入聚合度为12~14的山楂果胶低聚糖的面包,相比较没有添加的面包,抑菌时间没有得到有效延长。说明聚合度12~14的山楂果胶低聚糖对面包中细菌生长抑制作用不明显。
综上所述,由本发明的制备方法获得的山楂果酸饮料,以聚合度为12~14的山楂果胶低聚糖作为添加剂,添加在山楂汁中,再结合低温短时的灭菌方法,不仅有效保护了维生素C的活性,完全保留了山楂中的营养成分及山楂风味,还能有效延长山楂果酸饮料的货架期。该制备方法工艺简单,操作便捷,可得到一款果汁及添加剂原料均来源于山楂,维生素含量及营养价值较高的山楂果酸饮料,不仅风味、口感浓郁,而且具有降血压血脂、消食化积、顺气活血散瘀、抗辐射、抗老化的功能,对提高人体免疫力具有很好的保健作用。
Claims (8)
1.一种山楂果酸饮料的制备方法,其特征在于,该制备方法包括以下步骤:
a、选择无霉变、无虫蛀的山楂干,打碎得到山楂粉,使用50~60℃去离子水恒温浸泡山楂粉2~3h,过滤得山楂汁;
b、向山楂汁中添加聚合度为12~14的山楂果胶低聚糖,不添加糖类、非糖类甜味剂类及防腐类物质,然后经过灭菌温度65~75℃、灭菌时间5~10min的低温短时灭菌,得到山楂果酸饮料;
所述山楂果胶低聚糖由山楂果实按以下方法制备得到:
(1)、由山楂果实得到脱色的山楂果胶;
(2)、将山楂果胶复溶于40~50倍体积的去离子水中,然后向得到的山楂果胶溶液中加入果胶酶,在50~60℃的水浴条件下酶解反应80~160min,所述果胶酶的加入量为每100L山楂果胶溶液加入30~60g果胶酶;
(3)、将酶解后的山楂果胶溶液加热,使果胶酶失活,然后使用葡聚糖凝胶柱,对加热后的山楂果胶溶液进行分离,收集聚合度为12~14的山楂果胶低聚糖。
2.根据权利要求1所述的山楂果酸饮料的制备方法,其特征在于:所述山楂干中果酸含量为4~7%,所述山楂粉与去离子水的质量配比为1:(30~50)。
3.根据权利要求1所述的山楂果酸饮料的制备方法,其特征在于:所述步骤(1)包括以下步骤:
将经筛选、清洗后的山楂果实破碎打浆,加入15~20倍体积的去离子水,于70~80℃下水浴70~80min,经离心得到上清液;然后将上清液浓缩至1/3~1/4体积,加入2~3%体积的大孔吸附树脂,放置在摇床内于120~130r/min条件下12~13h,再离心得到清液;最后向清液中加入1.2~1.4倍体积的食品级无水乙醇,静置2~3h,离心得到脱色的山楂果胶。
4.根据权利要求1所述的山楂果酸饮料的制备方法,其特征在于:步骤(3)中所述葡聚糖凝胶柱采用G-15葡聚糖凝胶柱,所述山楂果胶低聚糖的收集流速为2~3ml/min。
5.根据权利要求1所述的山楂果酸饮料的制备方法,其特征在于:将步骤(3)得到的山楂果胶低聚糖在-20~-25℃下冷冻2~3h,然后在-20~-30℃下真空冷冻干燥5~6h,得到山楂果胶低聚糖粉。
6.根据权利要求1所述的山楂果酸饮料的制备方法,其特征在于:所述步骤b中,在高速搅拌山楂汁的条件下添加山楂果胶低聚糖,所述山楂果胶低聚糖的添加量以质量百分数计为5~10%。
7.根据权利要求1所述的山楂果酸饮料的制备方法,其特征在于:步骤b中所述低温短时灭菌的灭菌温度为65~70℃。
8.一种山楂果酸饮料,其特征在于:由权利要求1~7中任一项所述的山楂果酸饮料的制备方法制得。
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