CN110269219B - 一种将酸碱工艺水直接利用的橘片处理方法 - Google Patents
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Abstract
本发明公开了一种将酸碱水直接利用的橘片处理方法,本方法采用有机酸或多元无机酸代替一元无机酸,将剥皮分瓣后的橘片在有机酸或多元无机酸溶液中进行处理,然后在碱性溶液中处理除囊衣,处理后的酸水及碱水直接收集,过滤混合后制成含有果胶、黄酮、色素、柠檬苦素等多种功能成份的电解质功能饮料和各种饮料基质,还可以制备成具有改善肠道功能的膳食纤维。本发明对传统柑橘罐头生产工艺进行了改进,将产生的高COD酸性和碱性水直接加工成饮料或其它系列产品,无高浓度酸和碱的废水产生,降低罐头工厂的废水处理成本,增加柑橘加工的附加值,提高企业经济效益,同时本发明的方法流程简单,工艺经济安全,无排放无污染,适用于机械化、规模化生产。
Description
技术领域
本发明属于柑橘罐头加工技术领域,具体涉及一种柑橘罐头的加工中采用新方法脱囊衣和橘络,产生的酸碱水直接加工成饮料、饮料基质和膳食纤维,实现无高浓度酸碱废水排放的方法。
背景技术
柑橘是世界上第一大水果,我国是柑橘生产大国,又是柑橘中糖水橘片罐头最大生产国,具有强大的产业优势,而且大量出口至日本、美国及欧洲等国家或地区。
柑橘罐头的生产工艺包括原料选择、分级、剥皮、分瓣、脱囊衣、清洗、分选、装罐、加糖水、密封、杀菌冷却等。其中橘片(瓣)脱囊衣是一个重要工序,它可以增加橘子的美味口感,传统的方法是利用盐酸和氢氧化钠[梁邦英主编,罐头工业手册,中国轻工业出版社],在生产过程中产生大量的含有高COD浓度的酸、碱废水,处理非常困难,成本高,给产业增加较大的成本。
柑橘囊衣中含有大量的果胶物质、半纤维素等多糖成分,也含黄酮、色素、柠檬苦素及辛弗林等多种功能成份。多糖类是很好的膳食纤维,果胶能有效阻止外因胆固醇的吸收,促进中性胆固醇和肝脏胆固醇的***,对血清胆固醇和肝脏胆固醇的升高有很强的抑制作用。
有研究称,柑橘黄酮、色素、柠檬苦素及辛弗林等多种功能成分具有降低血清胆固醇、降血脂和血压、调节血糖、减肥等多种功能。
因此,如果将上述高COD的工艺水直接制成饮料或其它系列产品,则可减少废水的排放,增加柑橘加工的附加值。
但将传统的酸碱水中和后会产生高浓度的NaCl,高氯化钠产品口味明显偏咸,无法直接食用,产品中也可能产生其他卤素化合物,形成新的食品残留的风险,另一方面,因为高COD酸碱水中含有大量果胶物质,目前无法用膜技术或其它技术来进行脱盐。
发明内容
本发明的目的是针对现有技术废水处理难,且废水中含有大量可利用的功能成分的现状,通过改进去囊衣工序,发明了一种将酸碱工艺水直接利用的橘片处理方法。
本发明的目的是通过以下技术方案实现的:一种将酸碱工艺水直接利用的橘片处理方法,包括如下步骤:
(1)将柑橘果实经烫漂、剥皮、分瓣,浸泡在0.1-1.0wt%有机酸或多元无机酸溶液中,一般以没过柑橘片为准,然后在10-50℃温度下搅拌20-100min;
(2)将步骤(1)中处理后的橘片取出用清水清洗后,浸泡在质量分数为0.1%-0.9%的碱液中,一般以没过柑橘片为准,然后在10-50℃温度下搅拌10-50min,获得去囊衣的橘片;
(3)将步骤(1)中产生的酸性排放水和步骤(2)产生的碱性排放水混合装罐。两者可以按照任意比混合,只要保证混合液pH在合理范围即可。
进一步地,所述柑橘果实包括除金柑、枳以外的所有柑橘属植物及其杂交品种的果实。
进一步地,步骤(1)中酸处理的方案具体如下:首先浸泡在0.1-0.3wt%有机酸或多元无机酸溶液中,10-30℃下搅拌10-30min,再增加酸浓度到0.3-1.0wt%,在30-50℃温度下搅拌10-70min。
进一步地,所述步骤(1)中的有机酸包括柠檬酸、苹果酸、酒石酸、草酸、琥珀酸、乳酸、醋酸等,所述多元无机酸包括磷酸。
进一步地,所述步骤(2)中的碱液包括氢氧化钠、氢氧化钾。
进一步地,所述步骤(3)中的混合液pH为1.5-9;所述混合液用40-100目的筛网过滤得到过滤液,所述过滤液直接制成饮料、浓缩饮料、饮料基质,或者进一步加工成膳食纤维、益生元功能性食品配料。
本发明的有益效果是:本发明的方法采用有机酸或多元无机酸代替传统的一元无机酸和碱处理橘片,在实现高效脱囊衣的同时,产生的酸碱水可以直接混合中和利用,混合的水不但富含电解质和具有缓冲作用的柠檬酸钠或柠檬酸钾等盐类电解质,还含有果胶等多糖物质、黄酮类物质、类胡萝卜素等色素、柠檬苦素等萜类物质等多种功能成分。这样的产品可以直接制作电解质饮料,饮料基质和膳食纤维,从而实现全利用。采用本方法加工橘片不产生高浓度的酸碱废水,可以减轻环境负担,提高企业的综合效益,从而也为绿色生产提供新的途径,增加柑橘加工厂的效益,同时本发明的方法流程简单,工艺经济安全,适用于机械化、规模化生产。
具体实施方式
有机酸或多元无机酸电离产生酸根离子和氢离子,与碱工艺水混合后形成盐类电解质,无明显咸味,口感好,其工艺水可直接加工成饮料。形成如柠檬酸钠、柠檬酸钾、磷酸钾等电解质成份,是“电解质饮料”(又称“等渗饮料”)的主要成份。
下面结合具体实施例,进一步阐明本发明。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。此外应理解,在阅读了本发明讲授的内容之后,本领域技术人员对本发明作各种改动或修改,这些等价形式同样落于本申请所附权利要求书所限定的范围。
实施例1:
(1)将尾张温州蜜柑和甜橙经烫漂、剥皮、分瓣,浸泡在0.35wt%柠檬酸溶液中,在30℃温度下搅拌50min;
(2)将步骤(1)中处理后的橘片取出用清水清洗后,浸泡在质量分数为0.1%的氢氧化钠溶液中,在50℃温度下搅拌10min,获得去囊衣的橘片;
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后,进行罐头加工;将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到PH为8的混合液,在无菌车间直接加工成饮料。
本发明中采用有机酸松动橘片囊衣的结构,柠檬酸与氧氧化钠在混合液中产生柠檬酸钠,柠檬酸钠是具有一定功效的电解质饮料成份,适宜食用。混合液主要功效成份及感官评价如下表:
从表中可以看出,混合液中含有果胶及黄酮等保健成分,不含有害物质,健康安全,但未对混合液过滤,含有较多不溶性膳食纤维,有一定渣粒感。
实施例2:
(1)将尾张温州蜜柑和甜橙经烫漂、剥皮、分瓣,浸泡在0.1wt%柠檬酸溶液中,在30℃温度下搅拌10min;再增加柠檬酸浓度至0.8wt%,在50℃温度下搅拌40min。
(2)将步骤(1)中处理后的橘片取出用清水清洗后,浸泡在质量分数为0.1%的氢氧化钠中,在50℃温度下搅拌10min,获得去囊衣的橘片;
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后,进行罐头加工;将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到PH为4的混合液,混合液经100目的筛网过滤后得到过滤液,在无菌车间直接加工成饮料。部分饮料再浓缩干燥后加工成富含膳食纤维的饮料基质。
本发明中采用有机酸松动橘片囊衣的结构,柠檬酸与氧氧化钠在混合液中产生柠檬酸钠,柠檬酸钠是具有一定功效的电解质饮料成份,适宜食用。所述制得的过滤液主要功效成份及感官评价如下表:
从表中可以看出,与实施例1相比,使用有机酸两步提取后,果胶含量更多,饮料外观更稳定,口感更粘稠;经100目过滤后,不溶性膳食纤维少,口感无明显渣粒感。
实施例3:
(1)将胡柚经烫漂、剥皮、分瓣,浸泡在1.0wt%醋酸溶液中,在10℃温度下搅拌100min;
(2)将步骤(1)中处理后的橘片取出用清水清洗后,浸泡在质量分数为0.9%的氢氧化钾中,在10℃温度下搅拌50min,获得去囊衣的橘片;
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后,进行罐头加工;将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到PH为9的混合液,混合液经40目的筛网过滤后得到过滤液,在无菌车间直接加工成饮料。
本发明中采用有机酸松动橘片囊衣的结构,醋酸与氧氧化钾在混合液中产生醋酸钾,醋酸钾是具有一定功效的电解质饮料成份,适宜食用。所述制得的过滤液主要功效成份及感官评价如下表:
从表中可以看出,过滤混合液中含有果胶及黄酮等保健成分,不含其它有害物质,健康安全,但40目过滤仍含有0.27%的不溶性膳食纤维。
实施例4:
(1)将胡柚经烫漂、剥皮、分瓣,浸泡在0.3wt%醋酸溶液中,在10℃温度下搅拌30min;再增加醋酸浓度至1.0wt%,在30℃温度下搅拌70min;
(2)将步骤(1)中处理后的橘片取出用清水清洗后,浸泡在质量分数为0.9%的氢氧化钾中,在10℃温度下搅拌50min,获得去囊衣的橘片;
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后,进行罐头加工;将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到PH为3.5的混合液,混合液经60目的筛网过滤后得到过滤液,在无菌车间直接加工成饮料。
本发明中采用有机酸松动橘片囊衣的结构,醋酸与氧氧化钾在混合液中产生醋酸钾,醋酸钾是具有一定功效的电解质饮料成份,适宜食用。所述制得的过滤液主要功效成份及感官评价如下表:
从表中可以看出,与实施例3相比,使用有机酸两步提取后,果胶含量更多,饮料外观更稳定,口感更粘稠;经60目过滤后,仍有0.11%的不溶性膳食纤维。
实施例5:
(1)将尾张温州蜜柑经烫漂、剥皮、分瓣,浸泡在0.1wt%磷酸溶液中,在30℃温度下搅拌10min;再增加磷酸浓度至0.8wt%,在50℃温度下搅拌40min。
(2)将步骤(1)中处理后的橘片取出用清水清洗后,浸泡在质量分数为0.5%的氢氧化钾中,在50℃温度下搅拌10min,获得去囊衣的橘片;
(3)步骤(2)中所得的去囊衣的橘片用清水清洗后,进行罐头加工;将步骤(1)中产生的酸性工艺水和步骤(2)产生的碱性工艺水混合得到PH为4.5的混合液,混合液经100目的筛网过滤后得到过滤液,在无菌车间直接加工成饮料。部分饮料再浓缩干燥后加工成富含膳食纤维的饮料基质。
本发明中采用多元无机酸松动橘片囊衣的结构,磷酸与氧氧化钾在混合液中产生磷酸钾,磷酸钾是具有一定功效的电解质饮料成份,适宜食用。所述制得的过滤液主要功效成份及感官评价如下表:
从表中可以看出,使用多元无机酸两步提取后,果胶含量高,饮料外观稳定,口感粘稠;经100目过滤后,不溶性膳食纤维少,口感无明显渣粒感。
本发明的方法流程简单,适用于机械化生产,如将橘片依次放置在含酸液和碱液的流槽中流动处理一定时间便能获得去囊衣的橘片,该方法易于实现规模化制备。
Claims (5)
1.一种将酸碱工艺水直接利用的橘片处理方法,其特征在于,包括如下步骤:
(1)将柑橘果实经烫漂、剥皮、分瓣,浸泡在0.1-1.0wt%有机酸或多元无机酸溶液中,在10-50℃温度下搅拌20-100min;
(2)将步骤(1)中处理后的橘片取出用清水清洗后,浸泡在质量分数为0.1%-0.9%的碱液中,在10-50℃温度下搅拌10-50min,获得去囊衣的橘片;
(3)将步骤(1)中产生的酸性排放水和步骤(2)产生的碱性排放水混合装罐;
所述步骤(1)中的有机酸为柠檬酸、苹果酸、酒石酸、草酸、琥珀酸、乳酸、醋酸的任意一种,所述多元无机酸为磷酸。
2.如权利要求1所述的方法,其特征在于,所述柑橘果实包括除金柑、枳以外的所有柑橘属植物及其杂交品种的果实。
3.根据权利要求1所述的方法,其特征在于,步骤(1)中酸处理的方案具体如下:首先浸泡在0.1-0.3wt%有机酸或多元无机酸溶液中,10-30℃下搅拌10-30min,再增加酸浓度到0.3-1.0wt%,在30-50℃温度下搅拌10-70min。
4.根据权利要求1所述的方法,其特征在于,所述步骤(2)中的碱液为氢氧化钠或氢氧化钾。
5.根据权利要求1所述的方法,其特征在于,所述步骤(3)中的排放水的混合液pH为1.5-9;所述排放水的 混合液用40-100目的筛网过滤得到过滤液,所述过滤液直接制成饮料或饮料基质,或者进一步加工成膳食纤维、益生元功能性食品配料。
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