CN108813239A - 一种野生酸枣干果低温蒸汽浸提方法、装置及其酸枣汁 - Google Patents
一种野生酸枣干果低温蒸汽浸提方法、装置及其酸枣汁 Download PDFInfo
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Abstract
本发明公开一种野生酸枣干果低温蒸汽浸提方法、设备及其由上述方法、设备制备的酸枣汁,所述方法包括如下步骤:步骤1:挑选过程;步骤2:清洗过程;步骤3:软化过程;步骤4:打浆工艺;步骤5:浸提工艺;步骤6:过滤工艺;步骤7:杀菌;步骤8:灌装。由于采用低温浸提工艺,提取过程中无高温蒸发现象,能有效保持原品不变性,提取的果汁最大限度的保持酸枣的风味及营养成份,同时钙、磷、铁等微量元素及维生素含量高,符合现代人们纯真、天然的要求,口味新鲜、口感好,具有提取率高、省时、工艺简单、操作方便、适合产业化大规模流水作业效果。
Description
技术领域
本发明属于水果干果低温浸提技术,特别是低温提取野生酸枣干果汁的新工艺。
背景技术
酸枣属于鼠李科植物,是枣的变种。又名棘、棘子、野枣、山枣、葛针等,原产中国华北,酸枣作为中药应用已有2000多年的历史,远在《神农本草经》中就被列作上品,主要用于中气不足、脾胃虚弱、体倦乏力、食少便溏、血虚萎黄、妇女脏躁等症的治疗。酸枣营养价值很高,是我国“药食同源”原料,不仅富含有钾、钠、铁、锌、磷、硒等多种微量元素;更重要的是,酸枣中含有大量的维生素C,其含量是红枣的2-3倍、柑橘的20-30倍,在人体中的利用率可达到86.3%,是所有水果中的佼佼者。目前酸枣加工品有浓缩汁、酸枣汁、酸枣露、酸枣汽水、酸枣可乐、酸枣酒、酸枣香精、酸枣醋、酸枣果酱、酸枣糕等。酸枣以其独特的口感、丰富的营养、绿色无公害,在国际市场的需求越来越大,已成为果品发展的新趋势,但由于酸枣中含有较高的果胶,酸枣饮料的制备一直沿用煮沸热浸、再加果胶酶脱胶的方法,由于经过了长时间的高温,使其中的维生素C、色泽及天然风味遭到严重破坏,因而失去了纯天然、高品质的风味。如专利申请号为 CN88101344.7的发明专利申请,酶分解法柑桔全果汁生产工艺,是一种采用柑桔全果生产果汁的工艺,它主要包括蒸煮、冷却、破碎、去渣、 酶分解反应和热处理等6道工序。采用本工艺生产柑桔全果汁可充分利用柑桔资源,显著提高果汁的营养价值。但该种方法仍属高温提取, 对原品营养成份及原口味破坏性较大。如专利申号为CN200310114630.3“干果汁浸出工艺”,采用了低温、真空法反复提取,提取的果汁能保持原品的风味及营养成分,同时钙、磷、铁等微量元素及维生素含量高,但是提取效率低下,需要20个小时反复抽真空、破除真空处理,大规模产业化生产很难实现。再如,中国专利申请号:CN201410441954,公开一种全枣枣浆高效加工的方法,该发明通 过将红枣拣选、清洗、粗粉碎、过滤、洗涤、分离、细粉碎、超细粉碎、调配、均质、脱气、 灌装、杀菌、冷却而制成高纤维高营养的枣浆,实现了对红枣的高效利用,其技术方案为:(1)拣选:去除霉烂的红枣和杂质;(2)清洗:将拣选后的红枣清洗干净;(3)粗粉碎:将清洗后的红枣和水按重量比1:2~1:6混合,在高剪切粉碎机中进行粗 粉碎;(4)过滤:将粗粉碎后的物料进行过滤得到枣浆和枣渣;5)洗涤、分离:将枣渣加水在剪切机中洗涤后离心进行分离,得到的枣渣排出,枣汁与步骤(4)得到的枣浆混合;(6)将枣汁与枣浆的混合物输送到高精密超细粉碎装置内进行粉碎得到全枣枣浆;所述 的高精密超细粉碎装置内设置粉碎腔,粉碎腔内设置静刀片和叶轮转子,叶轮转子周向均布 有动刀片,动刀片和静刀片间隙配合。然而,该发明并没有本申请浸提步骤,同时在说明书具体实施方式部分重点介绍了细粉碎、超细粉碎过程中静刀片以及动刀片的间隙、叶轮转速等设置,虽然多个步骤相近,但是其不同步骤中采用的工艺不同,进而所要达到的技术效果也不同。
发明内容
为了克服高温蒸煮干果提汁工艺对营养成份及原口味严重破坏的弊端,也为了克服低温真空干果提汁工艺高耗时,难以适应大规模产业化生产的弊端,本发明提供一种高效、简便的低温浸提工艺技术,能有效保持原品的风味及营养成份。
本发明解决其技术问题所采用的技术方案是:
野生酸枣干果低温蒸汽浸提方法,其特征为:包括如下步骤:
步骤1:挑选过程,筛选坏果以及风选漏掉的枯枝、落叶和颗粒较大的石子、沙粒;
步骤2:清洗过程,采用高压水气泡水浴式清洗,清洗更彻底且不损伤物料;
步骤3:软化过程;
步骤4:打浆工艺;
步骤5:浸提工艺;
步骤6:杀菌;
步骤7:灌装。
优选为:所述清洗过程进一步包括喷淋清洗。
优选为:所述浸提工艺采用低温超声辅助酶浸提工艺。
此外,本发明还公开一种野生酸枣干果低温蒸汽浸提方法的生产设备,其特征为:包括如下生产设备:对挑选野生酸枣干果后的清洗设备;野生酸枣干果清洗后对其进行软化的设备;野生酸枣干果软化后对其进行打浆设备;将所述打浆后的果汁进行浸提的设备;浸提果汁后对其进行杀菌设备以及灌装设备。
本发明还公开一种根据上述方法及其设备制备的野生酸枣汁。
本发明采用上述方案后,由于采用低温浸提工艺,提取过程中无高温蒸发现象,能有效保持原品不变性,提取的果汁最大限度的保持酸枣的风味及营养成份,同时钙、磷、铁等微量元素及维生素含量高, 符合现代人们纯真、天然的要求,口味新鲜、口感好,具有提取率高、省时、工艺简单、操作方便、适合产业化大规模流水作业效果。
附图说明
图1为本发明野生酸枣干果低温蒸汽浸提方法工艺流程图。
具体实施方式
一种野生酸枣干果低温蒸汽浸提方法,其特征为:
(1)挑选:野生酸枣干果经风选设备,干果中的枯枝、落叶经风道吹走,颗粒较小的石子、沙粒经过震动筛分离,人工筛选,筛选坏果以及风选漏掉的枯枝、落叶和颗粒较大的石子、沙粒。
(2)清洗:采用高压水气泡水浴式清洗,清洗更彻底且不损伤物料。再经喷淋清洗后,提升输送到下道工序。
(3)软化工艺:洗净的酸枣干果置入真空罐内,经过多次试验论证,采用下述参数设置:采用料水比1:7,温度62.5℃,真空度0.07MPa,保压30min,排气后焖15min,对酸枣干果进行低温蒸汽渗透软化处理。通过同样料水比,采用不同软化工艺进行对比试验,以VC含量(mg/100g)、黄酮含量(mg/g)、可溶性固形物(%)、果肉脱核率(%)为评测指标,测试结果如下:A.温水浸泡50min,评测指标含量依次为23.31、3.91、5.27、73.37;B.水煮5min,评测指标含量依次为23.72、4.23、5.33、74.85;C.微波水浸3.5min,评测指标含量依次为25.24、3.88、5.47、73.64;D.高压蒸汽渗透20min,评测指标含量依次为29.94、4.13、5.57、74.42;E.常压蒸汽渗透20min,评测指标含量依次为31.68、3.97、5.5、73.77;F.低温(低压)蒸汽渗透20min,评测指标含量依次为37.52、4.25、5.63、75.36。
试验证明经过上述参数设定的低温蒸汽渗透软化处理,VC、黄酮都会得到较大程度的保留,且可溶性固形物含量、果肉脱核率都较高,故低温蒸汽渗透软化处理是一种理想的软化工艺。
(4)打浆工艺:将软化后的酸枣通过管道泵入打浆机内,分离出枣核、枣浆液。
(5)低温超声波辅助酶浸提工艺:将酸枣浆泵入浸提罐,经过多次试验论证,采用下述参数设置:采用酸枣浆与水比1:8和5:1比例混合果胶酶和纤维素酶混合酶制剂,在超声波200W(超声波频率20Hz)的条件下,52℃的水浸泡浸提185min。通过同样料水比,采用不同浸提工艺对比试验,以VC含量(mg/100g)、黄酮含量(mg/g)、可溶性固形物(%)为评测指标,测试结果如下:a.酶浸提240min,评测指标含量依次为15.68、2.34、8.25;b.高温蒸煮180min,评测指标含量依次为5.12、2.99、8.51;c.低温真空浸提600min,评测指标含量依次为29.68、3.21、8.95;d.低温超声波辅助酶浸提185min,评测指标含量依次为31.24、3.57、9.14。
试验证明低温超声波辅助酶浸提工艺VC、黄酮都会得到较大程度的保留,工作效率比低温真空浸提快3倍,故低温超声波辅助酶浸提工艺是一种高效、理想的酸枣干果浸提工艺。
(6)三步过滤:为保证料液有效快速澄清过滤,采用三步法过滤工艺,即卧式离心(转速1000r/min)、碟式离心(转速1500r/min)、纸板式板框过滤[滤速5min-10min(△p0.03bar s.50ml/10c㎡)],由粗到细,循序渐进依次过滤,避免了依次过滤不彻底、堵塞、效率低下等弊端,能够得到清澈透亮纯净天然酸枣原汁。
(7)杀菌:为有效保障产品天然口感,避免营养成分破坏,采用超高温瞬时灭菌,杀菌温度110-120℃,杀菌时间5-10s,杀菌要求符合国家法律法规及标准的规定。
(8)灌装:为有效保障产品天然口感,避免营养成分破坏,宜采用无菌灌装工艺。
由于采用的是低温蒸汽渗透软化工艺、低温超声波辅助酶浸提工艺,所提取的果汁保持了原果品的特性,对果品中的营养物质不产生任何损坏,有效保持原品的风味及营养成份。生产加工用时在4h以内,具有耗时短、高效便捷,适合产业化规模化流水作业的优良特性。
本发明还公开一种野生酸枣干果低温蒸汽浸提方法的生产设备,其特征为:包括如下生产设备:对挑选野生酸枣干果后的清洗设备;野生酸枣干果清洗后对其进行软化的设备;野生酸枣干果软化后对其进行打浆设备;将所述打浆后的果汁进行浸提的设备;浸提果汁后对其进行杀菌设备以及灌装设备。
本发明还公开一种根据上述方法及其设备制备的野生酸枣汁。
在以上的描述中阐述了很多具体细节以便于充分理解本发明。但是以上描述仅是本发明的较佳实施例而已,本发明能够以很多不同于在此描述的其它方式来实施,因此本发明不受上面公开的具体实施的限制。同时任何熟悉本领域技术人员在不脱离本发明技术方案范围情况下,都可利用上述揭示的方法和技术内容对本发明技术方案做出许多可能的变动和修饰,或修改为等同变化的等效实施例。凡是未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所做的任何简单修改、等同变化及修饰,均仍属于本发明技术方案保护的范围内。
Claims (10)
1.野生酸枣干果低温蒸汽浸提方法,其特征为:包括如下步骤:
步骤1:挑选过程,筛选坏果以及风选漏掉的枯枝、落叶和颗粒较大的石子、沙粒;
步骤2:清洗过程,采用高压水气泡水浴式清洗,清洗更彻底且不损伤物料;
步骤3:软化过程;
步骤4:打浆工艺;
步骤5:浸提工艺;
步骤6:过滤工艺;
步骤7:杀菌;
步骤8:灌装。
2.根据权利要求1所述野生酸枣干果低温蒸汽浸提方法,其特征为:所述步骤2进一步包括喷淋清洗。
3.根据权利要求1所述野生酸枣干果低温蒸汽浸提方法,其特征为:所述步骤5采用低温超声辅助酶浸提工艺。
4.根据权利要求1所述野生酸枣干果低温蒸汽浸提方法,其特征为:所述步骤3进一步包括:
洗净的酸枣干果置入真空罐内,并采用下述参数设置:采用料水比1:7,温度62.5℃,真空度0.07MPa,保压30min,排气后焖15min,对酸枣干果进行低温蒸汽渗透软化处理。
5.根据权利要求3所述野生酸枣干果低温蒸汽浸提方法,其特征为:所述步骤5进一步包括:将酸枣浆泵入浸提罐,经过多次试验论证,采用下述参数设置:采用酸枣浆与水比1:8和5:1比例混合果胶酶和纤维素酶混合酶制剂,在超声波频率20Hz的条件下,52℃的水浸泡浸提185min。
6.根据权利要求1所述野生酸枣干果低温蒸汽浸提方法,其特征为:所述步骤6进一步包括:采用三步法过滤工艺,即卧式离心,其转速1000r/min、碟式离心,转速1500r/min、纸板式板框过滤,其滤速5min-10min,由粗到细,循序渐进依次过滤。
7.根据权利要求1所述野生酸枣干果低温蒸汽浸提方法,其特征为:所述步骤7进一步包括:采用超高温瞬时灭菌,杀菌温度110-120℃,杀菌时间5-10s,杀菌要求符合国家法律法规及标准的规定。
8.根据权利要求1-7任一野生酸枣干果低温蒸汽浸提方法的生产设备,其特征为:包括如下生产设备:对挑选野生酸枣干果后的清洗设备;野生酸枣干果清洗后对其进行软化的设备;野生酸枣干果软化后对其进行打浆设备;将所述打浆后的果汁进行浸提的设备;浸提果汁后对其进行杀菌设备以及灌装设备。
9.根据权利要求1-7任一野生酸枣干果低温蒸汽浸提方法的野生酸枣汁。
10.根据权利要求8野生酸枣干果低温蒸汽浸提方法的生产设备的野生酸枣汁。
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