CN111938051A - 一种增色调香的低能量罗汉果风味浓缩汁的制备方法 - Google Patents
一种增色调香的低能量罗汉果风味浓缩汁的制备方法 Download PDFInfo
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- CN111938051A CN111938051A CN202010810454.0A CN202010810454A CN111938051A CN 111938051 A CN111938051 A CN 111938051A CN 202010810454 A CN202010810454 A CN 202010810454A CN 111938051 A CN111938051 A CN 111938051A
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- enzymatic browning
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Abstract
一种增色调香的低能量罗汉果风味浓缩汁的制备方法,包括以下步骤:破碎、浸提、酶促褐变、酶解、非酶促褐变、微滤、脱盐、浓缩。本发明所得罗汉果浓缩汁为深黑色或深褐色浓稠流体,具有罗汉果本身不具有的特殊香气和风味,罗汉果本身的水溶性功能性成分损失小,所得产品中葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量占总固形物质量≤0.5%,所得罗汉果浓缩汁具有浓郁香气和高甜度,且能量极低,是一种适合作高血糖、高血脂、高血压及需要减肥等相关人员的食品添加剂或健康饮品;本发明工艺过程可操作性强,成本低,不使用有毒有害化工溶剂,安全、绿色、环保,且生产成本低,应用范围广,适宜于工业化生产。
Description
技术领域
本发明涉及一种罗汉果风味浓缩汁的制备方法,具体涉及一种低能量罗汉果风味浓缩汁的制备方法。
背景技术
罗汉果是特产于广西的一种葫芦科藤本植物,具有清热解毒,止咳化痰的功效,可用于治高血压等症。罗汉果含甜味物质罗汉果甜苷(主要组分是甜苷V),是三萜类葡萄糖糖苷,具有食用安全、甜度高、热量小等特征,甜度为蔗糖的260倍,而热量仅为蔗糖的1/50;除了特有的苷类物质以外,罗汉果干果中还含有7.1-7.8%的蛋白质,果籽中含有27-33%的油脂类物质(角鲨烯、油酸、亚油酸),同时还含有大量的黄酮类物质(槲皮素和山奈酚等)、多糖、维生素及微量元素,是一种非常适合制作饮料的水果。
营养过剩是当今社会存在的主要问题,“低糖”、“低脂”及“低热量”饮食越发适应现代人群消费潮流。罗汉果可作为纯天然甜味剂原料,其口感清新爽口且具有一定的生理功能。罗汉果浓缩汁的传统加工工艺都是尽量进行脱色处理,以求颜色更浅或接近无色;但是对脱色的过度要求会导致大量的功能性物资一同被除去,使得最终产品大部分功能性物质被除去而导致浪费;同时,传统浓缩汁工艺对罗汉果本身含有的糖类(能量)未进行除去,这与以罗汉果提取物强甜低卡这一独特优势相违背。
CN108813257A公开了一种罗汉果浓缩汁的制备方法,通过选料、暴晒、碎料、蒸煮、过滤及浓缩而成,该工艺虽然几乎保留了所有可溶性功能性成分,但是同时也含有大量的糖类物质,其直接导致浓缩汁具有较高的能量,同时该工艺在晒料和蒸煮过程中,可能会对浓缩汁的颜色有过加深,但是效果极其有限,同时未进行提香处理。
WO2018196476公开了一种鲜罗汉果脱色浓缩汁的制备工艺,通过糖化、选果、洗果、破碎、渗漏提取、蝶式离心、微滤澄清、超滤分离、聚酰胺树脂脱色、脱色树脂脱色、阳离子树脂调pH、反渗透膜浓缩、活性炭除残留、微滤澄清、真空浓缩、灭菌包装。该工艺一味追求脱色和调酸,所得的是澄清无色的浓缩汁,同时该工艺未进行提香工艺,基本上属于原味,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高。最后通过膜浓缩后,大部分的功能性活性物质也被除去了。
CN101283831A公开了一种脱色罗汉果果汁制备方法及由所述方法制备的果汁,通过选果水洗、酶解、浓缩、脱色、二次脱色、酸化、二次酸化即得。该工艺一味追求脱色和调酸,所得的是澄清无色的浓缩汁,同时该工艺未进行提香工艺,基本上属于原味,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高。
CN1181908A公开了一种鲜罗汉果浓缩汁生产工艺,通过破碎、蒸煮提取、调酸、酶解、过滤、灭菌、膜浓缩即得。该工艺未进行针对性的提香工艺,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高,且该工艺最后通过膜浓缩后,大部分的功能性活性物质也被除去了。
CN107397103A公开了一种罗汉果脱色风味浓缩汁的制备方法,通过破碎、提取、酶解、超滤、脱色、纳滤、浓缩和灭菌制得。该工艺一味追求脱色,所得的是澄清无色的浓缩汁,同时该工艺未进行提香工艺,基本上属于原味,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高,该工艺最后通过膜浓缩后,大部分的功能性物质也被除去了。
CN106923113A公开了一种从罗汉果甜甙吸附树脂排除的废液中生产罗汉果浓缩汁的工艺,是以以罗汉果生产中的废液为原料,通过陶瓷膜微滤、阴离子树脂调pH值、反渗透、脱色树脂脱色、活性炭脱色、板框过滤、钛棒精滤、膜浓缩、低温冷却、陶瓷膜微滤、浓缩、灭菌等步骤,得罗汉果浓缩汁。该工艺强甜物质苷V含量几乎为零,且工艺繁琐,大量的功能性活性物质在膜处理过程中被除去,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高。
CN1663469A公开了一种罗汉果果汁制备方法,是以罗汉果鲜果为原料,通过清洗、破碎、沸水提取、冷却、果胶酶酶解、离心、活性炭处理、沸腾、板框压滤、微孔膜过滤、纳滤浓缩、真空浓缩等步骤,得罗汉果果汁。该工艺未进行针对性的提香工艺,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高,且该工艺最后通过膜浓缩后,大部分的功能性活性物质也被除去了。
CN109247467A公开了一种无蛋白罗汉果纯味浓缩汁及其生产方法,是通过鲜果榨汁、冷提、酶解、熬煮、离心、脱盐、脱碱、脱色、脱苦、浓缩而制得。该工艺一味追求脱色,所得的是澄清无色的浓缩汁,同时该工艺未进行提香工艺,基本上属于原味,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高,该工艺最后通过膜浓缩后,大部分的功能性物质也被除去了,该工艺无法达到其所说的无蛋白的指标要求,有无蛋白以及罗汉果色素是否具有其他天然色素不具有苦味的这一特殊性,值得怀疑。
CN101167539A公开了一种罗汉果鲜果脱臭浓缩汁生产方法,通过破碎、打浆、酶解、超滤、脱臭、浓缩值得,该工艺破碎了果仁,可能直接导致果仁中的苦味物质被释放出来,同时该工艺未进行提香,基本上属于原味,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高,该工艺最后通过超滤膜处理后,大部分的功能性物质也被除去了,
CN108497248A公开了一种罗汉果浓缩汁及罗汉果粉的制备方法,通过低温连续逆流提取,加入酶制剂,进行酶解,酶灭活,超滤,用离子交换树脂脱色,纳滤膜透析,然后低温真空浓缩,得罗汉果脱色风味浓缩汁。该工艺一味追求脱色,所得的是澄清无色的浓缩汁,同时该工艺未进行提香,基本上属于原味,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高,该工艺最后通过超滤膜处理后,大部分的功能性物质也被除去了。
CN110521894A公开了一种罗汉果甜香风味脱色浓缩汁及其制备方法,通过鲜果压榨、调碱、酶解、离子交换柱层析、浓缩即成。该工艺一味追求脱色,所得的是澄清无色的浓缩汁,同时该工艺未进行提香,基本上属于原味,且该工艺同样未对能量(糖类)进行处理,能量(糖类)相对较高。
CN201810320300公开了一种罗汉果浓缩汁及罗汉果果粉的制备方法,通过破碎、榨汁、酶解、超滤、反渗透膜浓缩、活性炭吸附、氧化铝层析、纳滤、浓缩、得罗汉果浓缩汁。该工艺一味追求脱色,所得的是澄清无色的浓缩汁,同时该工艺未进行提香工艺,基本上属于原味,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高,该工艺最后通过超滤膜处理后,大部分的功能性物质也被除去了。
CN201210207266公开了一种采用膜分离技术制备鲜罗汉果浓缩液的工艺,通过鲜果破碎、浸提、超滤、反渗透逐级分离纯化浓缩而制得。该工艺同时该工艺未进行提香工艺,基本上属于原味,且该工艺未对能量(糖类)进行处理,能量(糖类)相对较高,该工艺通过多步骤的膜处理后,大部分的功能性物质也被除去了。
CN1625985公开了一种制取鲜罗汉果浓缩汁的方法,通过碱液灭菌、冲洗、破碎、调配、打浆、研磨、糖化异构反应、固液分离、调酸碱、过滤、减压浓缩、密封灭菌即成。该工艺未对能量(糖类)进行处理,能量(糖类)相对较高,该工艺通过多步骤的膜处理后,大部分的功能性物质也被除去了。
目前传统浓缩汁基本上大多数工艺都一味追求无色,未对罗汉果本身的其他功能性物质进行充分保留,从而使得在工艺过程中也随之被除去,同时未进行原味的提升,以及能量(糖类)的除去,导致浓缩汁的热量相对较高,这与以罗汉果提取物强甜低卡这一独特优势相违背。
发明内容
本发明所要解决的技术问题是,克服现有技术存在的上述缺陷,提供一种增色调香的低能量罗汉果风味浓缩汁的制备方法,所得罗汉果风味浓缩汁色泽诱人,风味丰富独特,保留了大量功能性物质,且能量极低。
本发明解决其技术问题所采用的技术方案如下:一种增色调香的低能量罗汉果风味浓缩汁的制备方法,包括以下步骤:
(1)破碎:选取无霉烂、无破壳的罗汉果,破碎处理;
(2)浸提:将破碎后的罗汉果用温水浸提,固液分离,得浸提液;
(3)酶促褐变:向所述浸提液中加入酶制剂,进行酶促褐变,得酶促褐变液;
(4)酶解:向所述酶促褐变液中加入蛋白酶,进行酶解,得酶解液;
(5)非酶促褐变:将所述酶解液浓缩,将pH值调至7以上,加入氢氧化锌,进行非酶促褐变,得非酶促褐变液;
(6)微滤:将所述酶促褐变液稀释,过陶瓷膜,收集透过液;
(7)脱盐:向所述透过液中加入阳离子交换树脂,搅拌脱盐,取上清液;
(8)浓缩:将所述上清液浓缩,即成。
本发明所得到罗汉果浓缩汁为低热量,其中易被人体吸收而产生热量的糖类含量极低。即固形物中葡萄糖、果糖、半乳糖、麦芽糖、蔗糖及淀粉的总量≤0.5 wt%;所得到的罗汉果浓缩汁为深棕黑色浓稠流质液体,其溶解度好,较罗汉果其本身更具独特的风味。
优选地,步骤(1)中,所述罗汉果为鲜罗汉果或经过干燥处理的罗汉果干果。
优选地,步骤(1)中,罗汉果的破碎处理为:将罗汉果外壳破碎、将罗汉果果籽揉捏散开,罗汉果籽仁保持整粒完整性,籽仁分散但不破损。
罗汉果进行破碎处理,目的是为了便于后续的浸提;同时破碎过程中保持罗汉果籽仁的完整性,是为了有效降低籽仁中的苦味物质的浸出而导致成品口感苦涩,罗汉果籽仁不破碎,还可以有效抑制脂肪的溶出,从而直接较少产品脂肪含量,降低热量。
优选地,步骤(2)中,所述温水的温度为20-50℃(优选25-45℃);浸提的次数为2-4次,每次浸提的时间为1-2h,浸提所用的总用水质量为罗汉果质量的3-5倍,浸提过程中持续搅拌。
优选地,步骤(2)中,所述固液分离的方法为连续逆流浸提分离、板框压滤、三足式离心机和滤布袋过滤中的一种。
优选地,步骤(3)中,所述酶制剂为多酚氧化酶与淀粉蛋白酶按质量比1:1-3的组合物。
优选地,步骤(3)中,所述多酚氧化酶为单酚氧化酶、双酚氧化酶及漆酶中的一种或两种以上。
优选地,步骤(3)中,所述淀粉蛋白酶为α-淀粉酶、β-淀粉酶、糖化酶及异淀粉酶中的一种或两种以上;加入淀粉蛋白酶的作用是将提取液中的淀粉降解为小分子的寡糖或单糖,便于后期非酶褐变处理。
优选地,步骤(3)中,所述酶制剂的添加质量为浸提液中固形物的0.5-1 wt%。
优选地,步骤(3)中,所述酶促褐变的条件为:在30-60℃的搅拌状态下,对提取液底部进行曝气处理,所述酶促褐变的时间为1-3h。
优选地,步骤(3)中,所述酶促褐变的曝气为空气或含有高含量氧气的无毒气体。
酶促褐变是在有氧的条件下,酚酶催化酚类物质形成醌及其聚合物的过程,氧气、多酚氧化酶及底物酚类是该反应的主要三个条件,罗汉果中含有5-羟基麦芽酚、山奈酚及厚朴酚等物质,额外添加多酚氧化酶的同时补充氧气,有助于酶促褐变反应;酶促褐变最显著的变化就是深褐色物质的形成,起到了增色的作用,同时也伴随着特殊风味物质的形成,使得风味更为特殊和丰富。
优选地,步骤(4)中,所述蛋白酶为内肽酶或外肽酶中的一种,更优选碱性外肽酶;碱性外肽酶更有利于将蛋白质降解为氨基酸。
优选地,步骤(4)中,所述蛋白酶添加质量为浸提液固形物的0.5-1 wt%。
优选地,步骤(4)中,所述酶解的温度为40-60℃,酶解的时间为2-4h。
蛋白酶的作用是降解浸提液中的大分子蛋白成小肽甚至氨基酸,便于后期非酶褐变。
优选地,步骤(5)中,所述浓缩将酶解液浓缩至5-20brix。
优选地,步骤(5)中,将所述酶解液的pH值调至大于7且小于等于10,所述氢氧化锌的质量为浸提液固形物的0.05-0.1 wt%。
优选地,步骤(5)中,非酶促褐变的条件为:在温度为70-100℃的条件下,搅拌辐照反应2-5h,辐照吸收剂量为0.5-1.5kGy。
非酶褐变是主要以还原糖及氨基酸、蛋白质之间的复杂反应,其可以直接产生褐色或深褐色的诱人颜色,同时也伴随特殊风味物质的生成;非酶褐变直接以还原糖作为反应物,直接降低了处理液中的还原糖含量,进而降低了能量;在非酶褐变过程中,在辐照的情况下加入氢氧化锌,有助于非酶褐变。
优选地,步骤(6)中,将所述非酶褐变的浓缩液稀释至5-10brix;陶瓷膜的孔径为0.22-0.45μm;该微滤方法可以除去大量不溶性杂质。
优选地,步骤(7)中,所述阳离子交换树脂的体积与所述透过液固形物质量之比为0.5~1mL:1g,所述搅拌的时间为0.5-1h;取上清液采用滤布过滤,收集透过液。
优选地,步骤(7)中,所述阳离子交换树脂为强酸型离子交换树脂。
优选地,步骤(8)中,所述浓缩为浓缩至50-70brix;所述浓缩的方法为真空浓缩、真空降膜浓缩、真空刮板式浓缩中的一种。
褐变是食品中存在的一种比较普遍的现象,分为酶促褐变和非酶促褐变,其中绝大多数褐变不是人们所想要的,但是恰当的褐变可以直接产生诱人的色泽,生成某些显味物质和香气物质,褐变(非酶)可以直接降低底物中的还原糖从而减低能量。本发明通过特定的酶促褐变和非酶褐变反应,增添了浓缩汁自身所不具有的独特色泽和风味;同时该工艺针对蛋白质进行酶解后,促进了还原糖与氨基酸之间的非酶褐变反应,直接除去高热量的糖分,降低了能量。该浓缩汁色泽诱人、风味独特、酸甜可口、质地细腻,含糖量极低且保留了绝大部分罗汉果原有的功能性成分,非常适用于需要增色、调香、增甜且低能量的食品及保健品等。其在开发罗汉果深加工产品,拓展罗汉果产品应用领域,具有极其重要的意义。
本发明方法的原理:罗汉果经过破碎后浸提后,加入淀粉酶,将其大分子的糖水化合物降解为寡糖或者单糖,作为非酶褐变中的底物,加入多酚氧化酶后,浸提液在通过曝气补充氧气,发生酶促褐变反应,从而增加浸提液的颜色和独特的风味;接着加入蛋白酶,调碱后加入金属锌离子,在辐照的促进条件下,加速非酶褐变反应,进而再次提高反应液的诱人的深褐色颜色及特有的风味,同时由于还原糖参与了反应,故而直接降低浓缩汁中的能量,然后稀释后过陶瓷膜微滤除去不溶杂质,加入阳离子交换树脂吸附除去金属离子,最后浓缩后即得到色泽诱人、风味丰富独特、保留了大量功能性物质、且能量极低的罗汉果浓缩汁。
本发明方法的有益效果如下:
(1)本发明所得罗汉果浓缩汁为深黑色或深褐色浓稠流体,具有罗汉果其本身不具有特殊香气和风味,赋予食品更为诱人的色泽、口感及香气;
(2)本发明的整个工艺中罗汉果本身的水溶性功能性成分损失小,绝度大多数的功能性营养成分得以保留,这是其他传统工艺的由于过于脱色处理或对功能性成分不重视而导致浓缩汁中大量功能性成分流失所不具备的;
(3)本发明所得产品中葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总量占总固形物质量≤0.5%,符合“低糖”、“低热量”饮食的消费潮流;
(4)本发明所得罗汉果浓缩汁具有浓郁香气和高甜度,且能量极低,非常适合在面包、咖啡、可乐、饼干及巧克力等食品加工中作为食品添加剂使用,也可直接兑水饮用,是一种适合高血糖、高血脂、高血压及志于减肥等各类人员的食品添加剂或健康饮品;
(5)该生产工艺都在条件较为温和的条件下进行,工艺过程可操作性强,成本低,不使用有毒有害化工溶剂,安全、绿色、环保,且生产成本低,应用范围广,适宜于工业化生产。
具体实施方式
下面结合实施例对本发明作进一步说明。
本发明实施例所使用的罗汉果购于湖南华诚生物资源股份有限公司;本发明实施例所使用的酶产品来源于湖南乐趣生物科技有限公司。
本发明实施例所使用的原料或化学试剂,如无特殊说明,均通过常规商业途径获得。
本发明实施例中,依据GB/T 5009.88-2008 《食品中膳食纤维的测定》的方法对可溶性膳食纤维进行测定;依据GB 5009.8-2016 《食品安全国家标准食品中果糖、葡萄糖、蔗糖、麦芽糖、乳糖的测定》的方法对果糖、葡萄糖、蔗糖、麦芽糖、乳糖进行测定;依据GB/T5009.9-2008《食品中淀粉的测定》的方法对淀粉进行测定;依据GB188677-2016《食品安全国家标准食品添加剂罗汉果甜苷》对罗汉果甜苷V进行测定。
本发明对产品的气味、色泽、滋味及形态采用食品感官评分标准进行打分,气味占20分、色泽占20分、口感占20分、组织形态40分,总计100分,评分细则见下表:
本发明实施例中所述“%”,如果没有特别说明,均指质量百分比。
实施例1
(1)破碎:选取50kg无霉烂、无破壳的鲜罗汉果,使用螺旋式压榨机进行破碎处理,罗汉果外壳破碎、罗汉果籽仁分散但不破损;
(2)浸提:将破碎后的罗汉果用200kg、40℃的温水分为3次浸提,每次1.5h,三足式吊袋离心过滤,得到浸提液,浸提液中含固形物8.3kg;
(3)酶促褐变:向浸提液中加入0.05kg酶制剂(双酚氧化酶:β-淀粉酶=1:1),在温度50℃条件下进行酶促褐变2h,期间不断通入经过灭菌处理的空气并持续搅拌,得酶促褐变液;
(4)酶解:向所述酶促褐变液中加入0.06kg碱性外肽酶,在50℃条件下,酶解2.5h,得酶解液;
(5)非酶促褐变:将所述酶解液真空浓缩至15.4brix;用25%的氢氧化钠溶液调pH至8.0,然后加入5g的氢氧化锌,溶解后,保持温度于80℃,在搅拌和辐照条件下非酶褐变反应3h,辐照吸收剂量为1.2kGy,得非酶促褐变液;
(6)微滤:将所述酶促褐变液用水稀释至8brix,过0.22μm陶瓷膜,收集透过液,透过液中含固形物7.4kg;
(7)脱盐:向透过液中加入5L阳离子交换树脂(001*7Na),轻微搅拌0.5h,用200目滤布袋过滤,取上清液;
(8)浓缩:将得到的上清液利用刮板式浓缩器浓缩至65brix后,即得到质量为11.0kg、糖度为65brix的增色调香的低能量罗汉果风味浓缩汁。
经检测,其还原糖含量为葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总质量占固形物为0.32%;其他功能性成分质量占总固形物分别为:总皂苷3.52%、罗汉果醇8.45%、总黄酮类化合物6.90%、罗汉果黄素1.83%。
所得罗汉果风味浓缩汁结果感官评分得92.5分,其色泽显深褐色,也近于深黑色,亮丽均匀,略带乳酸味,且具有焦糖和水果的清香,入口丝滑,酸甜可口,具有润喉的感觉,组织状态细腻,无颗粒,粘度较高。
实施例2
(1)破碎:选取100kg无霉烂、无破壳的鲜罗汉果,使用螺旋式压榨机进行破碎处理,罗汉果外壳破碎、罗汉果籽仁分散但不破损;
(2)浸提:将破碎后的罗汉果用350kg、50℃的温水分为2次浸提,每次2h,板框压滤,得到浸提液,浸提液中含固形物16.9kg;
(3)酶促褐变:向浸提液中加入0.10kg酶制剂(单酚氧化酶:异淀粉酶=1:1.5),在温度35℃条件下进行酶促褐变1h,期间不断通入经过灭菌处理的空气并持续搅拌,得酶促褐变液;
(4)酶解:向所述酶促褐变液中加入0.10kg碱性外肽酶,在35℃条件下,酶解3h,得酶解液;
(5)非酶促褐变:将所述酶解液真空浓缩至15.2brix;用25%的氢氧化钠溶液调pH至8.2,然后加入10g的氢氧化锌,溶解后,保持温度于85℃,在搅拌和辐照条件下非酶褐变反应3.5h,辐照吸收剂量为1.0kGy,得非酶促褐变液;
(6)微滤:将所述酶促褐变液用水稀释至6brix,过0.22μm陶瓷膜,收集透过液,透过液中含固形物15.1kg;
(7)脱盐:向透过液中加入10L阳离子交换树脂(001*7Na),轻微搅拌0.5h,用200目滤布袋过滤,取上清液;
(8)浓缩:将得到的上清液利用刮板式浓缩器浓缩至55brix后,即得到质量为27.0kg、糖度为55brix的增色调香的低能量罗汉果风味浓缩汁。
经检测,其还原糖含量为葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总质量占固形物为0.31%;其他功能性成分质量占总固形物分别为:总皂苷3.49%、罗汉果醇8.35%、总黄酮类化合物6.92%、罗汉果黄素1.86%。
所得罗汉果风味浓缩汁结果感官评分得93分,其色泽显深褐色,也近于深黑色,亮丽均匀,略带乳酸味,且具有焦糖和水果的清香,入口丝滑,酸甜可口,具有润喉的感觉,组织状态细腻,无颗粒,粘度较高。
实施例3
(1)破碎:选取75kg无霉烂、无破壳的鲜罗汉果,使用螺旋式压榨机进行破碎处理,罗汉果外壳破碎、罗汉果籽仁分散但不破损;
(2)浸提:将破碎后的罗汉果用350kg、25℃的温水分为4次浸提,每次1.2h,滤布袋过滤,得到浸提液,浸提液中含固形物12.2kg;
(3)酶促褐变:向浸提液中加入0.08kg酶制剂(漆酶:β-淀粉酶=1:3),在温度40℃条件下进行酶促褐变2h,期间不断通入经过灭菌处理的空气并持续搅拌,得酶促褐变液;
(4)酶解:向所述酶促褐变液中加入0.09kg碱性外肽酶,在40℃条件下,酶解4h,得酶解液;
(5)非酶促褐变:将所述酶解液真空浓缩至14.9brix;用25%的氢氧化钠溶液调pH至7.9,然后加入10g的氢氧化锌,溶解后,保持温度于75℃,在搅拌和辐照条件下非酶褐变反应4h,辐照吸收剂量为0.8kGy,得非酶促褐变液;
(6)微滤:将所述酶促褐变液用水稀释至7brix,过0.22μm陶瓷膜,收集透过液,透过液中含固形物10.1kg;
(7)脱盐:向透过液中加入8L阳离子交换树脂(001*7Na),轻微搅拌1h,用200目滤布袋过滤,取上清液;
(8)浓缩:将得到的上清液利用刮板式浓缩器浓缩至60brix后,即得到质量为16.2kg、糖度为60brix的增色调香的低能量罗汉果风味浓缩汁。
经检测,其还原糖含量为葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总质量占固形物为0.27%;其他功能性成分质量占总固形物分别为:总皂苷3.68%、罗汉果醇8.49%、总黄酮类化合物7.01%、罗汉果黄素1.82%。
所得罗汉果风味浓缩汁结果感官评分得95.5分,其色泽显深褐色,也近于深黑色,亮丽均匀,略带乳酸味,且具有焦糖和水果的清香,入口丝滑,酸甜可口,具有润喉的感觉,组织状态细腻,无颗粒,粘度较高。
实施例4
(1)破碎:选取200kg无霉烂、无破壳的鲜罗汉果,使用螺旋式压榨机进行破碎处理,罗汉果外壳破碎、罗汉果籽仁分散但不破损;
(2)浸提:将破碎后的罗汉果用1000kg、45℃的温水分为3次浸提,每次1h,三足式吊袋离心过滤,得到浸提液,浸提液中含固形物33.5kg;
(3)酶促褐变:向浸提液中加入0.20kg酶制剂(双酚氧化酶:α-淀粉酶=1:2),在温度45℃条件下进行酶促褐变3h,期间不断通入经过灭菌处理的空气并持续搅拌,得酶促褐变液;
(4)酶解:向所述酶促褐变液中加入0.20kg碱性外肽酶,在45℃条件下,酶解3.5h,得酶解液;
(5)非酶促褐变:将所述酶解液真空浓缩至16.5brix;用25%的氢氧化钠溶液调pH至8.1,然后加入20g的氢氧化锌,溶解后,保持温度于90℃,在搅拌和辐照条件下非酶褐变反应2.5h,辐照吸收剂量为1.5kGy,得非酶促褐变液;
(6)微滤:将所述酶促褐变液用水稀释至10brix,过0.22μm陶瓷膜,收集透过液,透过液中含固形物30.4kg;
(7)脱盐:向透过液中加入20L阳离子交换树脂(001*7Na),轻微搅拌1h,用200目滤布袋过滤,取上清液;
(8)浓缩:将得到的上清液利用刮板式浓缩器浓缩至70brix后,即得到质量为43.2kg、糖度为70brix的增色调香的低能量罗汉果风味浓缩汁。
经检测,其还原糖含量为葡萄糖、果糖、乳糖、麦芽糖、蔗糖及淀粉总质量占固形物为0.39%;其他功能性成分质量占总固形物分别为:总皂苷3.54%、罗汉果醇8.72%、总黄酮类化合物6.81%、罗汉果黄素1.76%。
所得罗汉果风味浓缩汁结果感官评分得91分,其色泽显深褐色,也近于深黑色,亮丽均匀,略带乳酸味,且具有焦糖和水果的清香,入口丝滑,酸甜可口,具有润喉的感觉,组织状态细腻,无颗粒,粘度高。
Claims (10)
1.一种增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,包括以下步骤:
(1)破碎:选取无霉烂、无破壳的罗汉果,破碎处理;
(2)浸提:将破碎后的罗汉果用温水浸提,固液分离,得浸提液;
(3)酶促褐变:向所述浸提液中加入酶制剂,进行酶促褐变,得酶促褐变液;
(4)酶解:向所述酶促褐变液中加入蛋白酶,进行酶解,得酶解液;
(5)非酶促褐变:将所述酶解液浓缩,将pH值调至7以上,加入氢氧化锌,进行非酶促褐变,得非酶促褐变液;
(6)微滤:将所述酶促褐变液稀释,过陶瓷膜,收集透过液;
(7)脱盐:向所述透过液中加入阳离子交换树脂,搅拌脱盐,取上清液;
(8)浓缩:将所述上清液浓缩,即成。
2.根据权利要求1所述的增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,步骤(1)中,所述罗汉果为鲜罗汉果或经过干燥处理的罗汉果干果;罗汉果的破碎处理为:将罗汉果外壳破碎、将罗汉果果籽揉捏散开,罗汉果籽仁保持整粒完整性,籽仁分散但不破损。
3.根据权利要求1或2所述的增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,步骤(2)中,所述温水的温度为20-50℃;浸提的次数为2-4次,每次浸提的时间为1-2h,浸提所用的总用水质量为罗汉果质量的3-5倍,浸提过程中持续搅拌;所述固液分离的方法为连续逆流浸提分离、板框压滤、三足式离心机和滤布袋过滤中的一种。
4.根据权利要求1~3之一所述的增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,步骤(3)中,所述酶制剂为多酚氧化酶与淀粉蛋白酶按质量比1:1-3的组合物;所述酶制剂的添加质量为浸提液中固形物的0.5-1 wt%;所述多酚氧化酶为单酚氧化酶、双酚氧化酶及漆酶中的一种或两种以上;所述淀粉蛋白酶为α-淀粉酶、β-淀粉酶、糖化酶及异淀粉酶中的一种或两种以上。
5.根据权利要求1~4之一所述的增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,步骤(3)中,所述酶促褐变的条件为:在30-60℃的搅拌状态下,对提取液底部进行曝气处理,所述酶促褐变的时间为1-3h;所述酶促褐变的曝气为空气或含有高含量氧气的无毒气体。
6.根据权利要求1~5之一所述的增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,步骤(4)中,所述蛋白酶为内肽酶或外肽酶中的一种,更优选碱性外肽酶;所述蛋白酶添加质量为浸提液固形物的0.5-1 wt%;所述酶解的温度为40-60℃,酶解的时间为2-4h。
7.根据权利要求1~6之一所述的增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,步骤(5)中,所述浓缩为将酶解液浓缩至5-20brix;将所述酶解液的pH值调至大于7 且小于等于10,所述氢氧化锌的质量为浸提液固形物的0.05-0.1 wt%;非酶促褐变的条件为:在温度为70-100℃的条件下,搅拌辐照反应2-5h,辐照吸收剂量为0.5-1.5kGy。
8.根据权利要求1~7之一所述的增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,步骤(6)中,将所述非酶褐变的浓缩液稀释至5-10brix;陶瓷膜的孔径为0.22-0.45μm。
9.根据权利要求1~8之一所述的增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,步骤(7)中,所述阳离子交换树脂的体积与所述透过液固形物质量之比为0.5~1mL:1g,所述搅拌的时间为0.5-1h;取上清液采用滤布过滤,收集透过液;所述阳离子交换树脂为强酸型离子交换树脂。
10.根据权利要求1~9之一所述的增色调香的低能量罗汉果风味浓缩汁的制备方法,其特征在于,步骤(8)中,所述浓缩为浓缩至50-70brix;所述浓缩的方法为真空浓缩、真空降膜浓缩、真空刮板式浓缩中的一种。
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