CN109619336A - 一种抑制酶促褐变的果蔬汁加工方法 - Google Patents
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Abstract
本发明公开了一种能抑制酶促褐变的果蔬汁加工方法，它包括向果蔬汁中加入0.2～0.8g/ml的果聚糖、0.004～0.008g/ml橙皮苷、0.05～0.1g/ml酪氨酸酶抑制剂、并置入超声波处理釜中，以40～100W/cm2的超声波功率密度，超声处理5～20min，停止超声后静电处理10～15分钟，并迅速脱氧密封的步骤。本发明可以在相对较低的温度下钝化酶活性，抑制酶促褐变，并且避免了热加工处理对果蔬汁理化性质的影响，从而更好的保持果蔬汁的营养成分和感官品质。
Description
技术领域
本发明属于食品加工技术领域，具体涉及一种抑制酶促褐变的果蔬汁加工方法。
背景技术
果蔬汁的良好色泽是一项重要的品质指标。由于果蔬中的褐变相关酶活性较高，果蔬汁的褐变问题一直是制约果蔬深加工的关键因素。酶促褐变是指在有氧的条件下，多酚氧化酶(PPO)等褐变相关蛋白催化下氧化酚类底物形成醌类，醌类再进一步聚集成为黑色素的反应过程。酶促褐变不仅造成果蔬汁的色泽的劣变，同时还会导致风味和品质的下降。
目前国内外对酶促褐变的抑制通常采用物理方法和化学方法。物理方法通常集中在高温加热来促使PPO发生蛋白质变性，从而造成催化活性的降低。而温度过高，加热时间过长，不仅破坏热敏性物质并造成风味和品质的下降，也会加速酚类底物的自动氧化，从而产生褐变。化学方法通常是通过添加一些化学抑制剂或采用可食性涂膜，如有机酸类柠檬酸、抗坏血酸、半胱氨酸等，或还原剂，如抗坏血酸，亚硫酸盐等。添加剂的使用量如果过多，会对人体造成一定的毒害作用，且化学方法通常和物理方法联用才能达到抑制酶促褐变的效果。这些方法无法满足果蔬汁加工业对高效、高品质、绿色环保等的加工需求。因此，如何在保持果蔬汁原汁原味，且热敏性有效成分不被破坏的情况下，抑制果蔬汁的酶促褐变反应，成为果蔬汁加工亟待解决的关键问题。
近年来，非热加工技术以其相对较低的加工处理温度，成为具有应用前景的新兴技术。非热加工技术包括超声波、超高压技术、高压二氧化碳技术、脉冲磁场技术、脉冲电场技术、紫外辐照技术等。其中，超声波技术因其能利用空化效应、局部瞬时热效应和机械效应，具有操作简便、成本低廉、效果显著等特点，受到国内外学者的关注。
发明内容
本发明的目的在于克服现有技术的不足，提供一种能抑制酶促褐变的果蔬汁加工方法，本发明所提供的方法包括以下步骤：
一种抑制酶促褐变的果蔬汁加工方法，包括以下步骤：
1)将果蔬洗净切片，榨汁并进行汁渣分离，收集果蔬汁；
2)向果蔬汁中加入0.2～0.8g/ml的果聚糖、0.004～0.008g/ml橙皮苷、0.05～0.1g/ml酪氨酸酶抑制剂、并置入超声波处理釜中，以40～100W/cm2的超声波功率密度，超声处理5～20min；
3)停止超声后静电处理10～15分钟，并迅速脱氧密封，即得。
优选的，步骤2)所述的果聚糖的加入量为0.4-0.6g/ml。
优选的，步骤2)所述的超声波功率密度为50-80W/cm2，超声处理的时间为8-15min。
优选的，步骤2)所述的果聚糖为大分子果聚糖和小分子果聚糖，大分子果聚糖分子量为100万～300万：小分子果聚糖分子量为4000～5000。
优选的，步骤2)所述的酪氨酸酶抑制剂为银杏叶黄酮苷及银杏叶黄酮醇。
优选的，步骤3)所述的静电电压为250～2500V，使果蔬汁颗粒在静电分散装置中分散合理。
优选的，步骤2)所述的银杏叶黄酮苷及银杏叶黄酮醇提取方法通过以下步骤实现：
1)将银杏叶粉碎至50～100目后用2～5倍质量的90～95％乙醇冷浸提取1～3次，每次24～30小时，所得提取液减压浓缩至干燥物；
2)将干燥物用90～95％乙醇溶解，过滤，收集过滤液；
3)将上述过滤液与大孔树脂混合拌样得到搅拌物，自然晾干或减压浓缩至干；其中，过滤液的用量按过滤液中所含固体提取物的质量与大孔树脂的质量比例为1～3:3～5来设定；
4)将搅拌物上大孔树脂层析柱，分别用10倍柱体积量的10％、30％、50％、70％、95％乙醇洗脱，分别收集10％、30％、50％、70％、95％乙醇洗脱部位，减压浓缩至干燥物，所得50％乙醇洗脱部位和70％乙醇洗脱部位的干燥物，即为银杏叶黄酮苷及黄酮醇有效成分。
本发明有益效果：
(1)本发明可以在相对较低的温度下钝化酶活性，抑制酶促褐变，并且避免了热加工处理对果蔬汁理化性质的影响，从而更好的保持果蔬汁的营养成分和感官品质。
(2)在该技术中，超声波、静电和果聚糖协同作用，一方面，超声波及静电产生的机械效应/温热效应/理化效应可以有效的钝化褐变相关酶的酶活；另一方面，果聚糖在超声波及静电的促溶作用下，更多的溶解于果蔬汁中，能更加充分地包埋褐变相关酶和褐变色素产物，从而有效地防止褐变发生。
(3)由于果聚糖的结构致密，作为包埋剂的果聚糖具有功能性的新型多糖类物质，对人体有一定的保健功能。
(4)橙皮苷具有很强的抗氧化、防褐变功能；从银杏叶里面提取的酪氨酸酶抑制剂银杏叶黄酮苷及黄酮醇，具有很强的抗果蔬酶促褐变功效。
本发明的其它特征和优点将在随后具体实施方式部分予以详细说明。
具体实施方式
下面将更详细地描述本发明的优选实施方式。虽然以下描述了本发明的优选实施方式，然而应该理解，可以以各种形式实现本发明而不应被这里阐述的实施方式所限制。
实施例1
本实施例提供一种抑制酶促褐变的果蔬汁加工方法，包括以下步骤：
1)将果蔬洗净切片，榨汁并进行汁渣分离，收集果蔬汁；
2)向果蔬汁中加入0.2g/ml的果聚糖、0.004g/ml橙皮苷、0.05g/ml酪氨酸酶抑制剂、并置入超声波处理釜中，以40W/cm2的超声波功率密度，超声处理5min；
3)停止超声后静电处理10分钟，并迅速脱氧密封，即得。
步骤2)所述的果聚糖为大分子果聚糖和小分子果聚糖，大分子果聚糖分子量为100万：小分子果聚糖分子量为4000。
步骤2)所述的酪氨酸酶抑制剂为银杏叶黄酮苷及银杏叶黄酮醇。
步骤3)所述的静电电压为250V，使果蔬汁颗粒在静电分散装置中分散合理。
步骤2)所述的银杏叶黄酮苷及银杏叶黄酮醇提取方法通过以下步骤实现：
1)将银杏叶粉碎至50目后用2倍质量的90％乙醇冷浸提取13次，每次24小时，所得提取液减压浓缩至干燥物；
2)将干燥物用90％乙醇溶解，过滤，收集过滤液；
3)将上述过滤液与大孔树脂混合拌样得到搅拌物，自然晾干或减压浓缩至干；其中，过滤液的用量按过滤液中所含固体提取物的质量与大孔树脂的质量比例为1:3来设定；
4)将搅拌物上大孔树脂层析柱，分别用10倍柱体积量的10％、30％、50％、70％、95％乙醇洗脱，分别收集10％、30％、50％、70％、95％乙醇洗脱部位，减压浓缩至干燥物，所得50％乙醇洗脱部位和70％乙醇洗脱部位的干燥物，即为银杏叶黄酮苷及黄酮醇有效成分。
采用分光光度计，测定果蔬汁在420nm下的吸光度。结果表明，果蔬汁色泽均匀，其吸光度为未处理样品的50％，褐变程度减轻了50％，稳定期达8个月。
实施例2
本实施例提供一种抑制酶促褐变的果蔬汁加工方法，包括以下步骤：
1)将果蔬洗净切片，榨汁并进行汁渣分离，收集果蔬汁；
2)向果蔬汁中加入0.5g/ml的果聚糖、0.006g/ml橙皮苷、0.07g/ml酪氨酸酶抑制剂、并置入超声波处理釜中，以80W/cm2的超声波功率密度，超声处理10min；
3)停止超声后静电处理13分钟，并迅速脱氧密封，即得。
步骤2)所述的果聚糖为大分子果聚糖和小分子果聚糖，大分子果聚糖分子量为200万：小分子果聚糖分子量为4500。
步骤2)所述的酪氨酸酶抑制剂为银杏叶黄酮苷及银杏叶黄酮醇。
步骤3)所述的静电电压为1000V，使果蔬汁颗粒在静电分散装置中分散合理。
步骤2)所述的银杏叶黄酮苷及银杏叶黄酮醇提取方法通过以下步骤实现：
1)将银杏叶粉碎至80目后用3倍质量的95％乙醇冷浸提取2次，每次26小时，所得提取液减压浓缩至干燥物；
2)将干燥物用95％乙醇溶解，过滤，收集过滤液；
3)将上述过滤液与大孔树脂混合拌样得到搅拌物，自然晾干或减压浓缩至干；其中，过滤液的用量按过滤液中所含固体提取物的质量与大孔树脂的质量比例为2:4来设定；
4)将搅拌物上大孔树脂层析柱，分别用10倍柱体积量的10％、30％、50％、70％、95％乙醇洗脱，分别收集10％、30％、50％、70％、95％乙醇洗脱部位，减压浓缩至干燥物，所得50％乙醇洗脱部位和70％乙醇洗脱部位的干燥物，即为银杏叶黄酮苷及黄酮醇有效成分。
采用分光光度计，测定果蔬汁在420nm下的吸光度。结果表明，果蔬汁色泽均匀，其吸光度为未处理样品的47％，褐变程度减轻了53％，稳定期达6个月。
实施例3
本实施例提供一种抑制酶促褐变的果蔬汁加工方法，包括以下步骤：
1)将果蔬洗净切片，榨汁并进行汁渣分离，收集果蔬汁；
2)向果蔬汁中加入0.8g/ml的果聚糖、0.008g/ml橙皮苷、0.1g/ml酪氨酸酶抑制剂、并置入超声波处理釜中，以100W/cm2的超声波功率密度，超声处理20min；
3)停止超声后静电处理15分钟，并迅速脱氧密封，即得。
步骤2)所述的果聚糖为大分子果聚糖和小分子果聚糖，大分子果聚糖分子量为300万：小分子果聚糖分子量为5000。
步骤2)所述的酪氨酸酶抑制剂为银杏叶黄酮苷及银杏叶黄酮醇。
步骤3)所述的静电电压为2500V，使果蔬汁颗粒在静电分散装置中分散合理。
步骤2)所述的银杏叶黄酮苷及银杏叶黄酮醇提取方法通过以下步骤实现：
1)将银杏叶粉碎至100目5倍质量的95％乙醇冷浸提取3次，每次30小时，所得提取液减压浓缩至干燥物；
2)将干燥物用95％乙醇溶解，过滤，收集过滤液；
3)将上述过滤液与大孔树脂混合拌样得到搅拌物，自然晾干或减压浓缩至干；其中，过滤液的用量按过滤液中所含固体提取物的质量与大孔树脂的质量比例为3:5来设定；
4)将搅拌物上大孔树脂层析柱，分别用10倍柱体积量的10％、30％、50％、70％、95％乙醇洗脱，分别收集10％、30％、50％、70％、95％乙醇洗脱部位，减压浓缩至干燥物，所得50％乙醇洗脱部位和70％乙醇洗脱部位的干燥物，即为银杏叶黄酮苷及黄酮醇有效成分。
采用分光光度计，测定果蔬汁在420nm下的吸光度。结果表明，果蔬汁色泽均匀，其吸光度为未处理样品的16％，褐变程度减轻了84％，稳定期达14个月。
实施例1-3与对比例的吸光度和稳定期检测数据见下表1：
表1
| 样品 | 吸光度 | 稳定期(月) |
| 实施例1 | 0.21 | 6 |
| 实施例2 | 0.15 | 10 |
| 实施例3 | 0.07 | 14 |
| 未进行任何处理 | 0.45 | —— |
实验表明，相比于单独使用护色剂的方法，本发明方法能显著抑制褐变的发生，改善果蔬汁的色泽品质。从上述结果可以看出，本发明制备的果蔬汁不仅能有效防止酶促褐变，同时还能显著延长果蔬汁的色泽稳定。
应说明的是，以上实施例仅用以说明本发明的技术方案而非限制，尽管参照较佳实施例对本发明进行了详细说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的精神和范围，其均应涵盖在本发明的权利要求范围当中。
Claims (8)
1.一种抑制酶促褐变的果蔬汁加工方法，其特征在于，包括以下步骤：
1)将果蔬洗净切片，榨汁并进行汁渣分离，收集果蔬汁；
2)向果蔬汁中加入0.2～0.8g/ml的果聚糖、0.004～0.008g/ml橙皮苷、0.05～0.1g/ml酪氨酸酶抑制剂、并置入超声波处理釜中，以40～100W/cm2的超声波功率密度，超声处理5～20min；
3)停止超声后静电处理10～15分钟，并迅速脱氧密封，即得。
2.根据权利要求1所述的抑制酶促褐变的果蔬汁加工方法，其特征在于：步骤2)所述的果聚糖的加入量为0.4-0.6g/ml。
3.根据权利要求1所述的抑制酶促褐变的果蔬汁加工方法，其特征在于：步骤2)所述的超声波功率密度为50-80W/cm2，超声处理的时间为8-15min。
4.根据权利要求1所述的抑制酶促褐变的果蔬汁加工方法，其特征在于：步骤2)所述的果聚糖为大分子果聚糖和小分子果聚糖。
5.根据权利要求4所述的抑制酶促褐变的果蔬汁加工方法，其特征在于：大分子果聚糖分子量为100万～300万：小分子果聚糖分子量为4000～5000。
6.根据权利要求1所述的抑制酶促褐变的果蔬汁加工方法，其特征在于：步骤2)所述的酪氨酸酶抑制剂为银杏叶黄酮苷及银杏叶黄酮醇。
7.根据权利要求1所述的抑制酶促褐变的果蔬汁加工方法，其特征在于：步骤3)所述的静电电压为250～2500V，使果蔬汁颗粒在静电分散装置中分散合理。
8.根据权利要求1所述的抑制酶促褐变的果蔬汁加工方法，其特征在于：步骤2)所述的银杏叶黄酮苷及银杏叶黄酮醇提取方法通过以下步骤实现：
(1)将银杏叶粉碎至50～100目后用2～5倍质量的90～95％乙醇冷浸提取1～3次，每次24～30小时，所得提取液减压浓缩至干燥物；
(2)将干燥物用90～95％乙醇溶解，过滤，收集过滤液；
(3)将上述过滤液与大孔树脂混合拌样得到搅拌物，自然晾干或减压浓缩至干；其中，过滤液的用量按过滤液中所含固体提取物的质量与大孔树脂的质量比例为1～3:3～5来设定；
(4)将搅拌物上大孔树脂层析柱，分别用10倍柱体积量的10％、30％、50％、70％、95％乙醇洗脱，分别收集10％、30％、50％、70％、95％乙醇洗脱部位，减压浓缩至干燥物，所得50％乙醇洗脱部位和70％乙醇洗脱部位的干燥物，即为黄酮苷及银杏叶黄酮醇有效成分。
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