CN112841381B - 一种低糖风味果脯的制备工艺 - Google Patents
一种低糖风味果脯的制备工艺 Download PDFInfo
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Abstract
本发明属于食品饮料加工技术领域，具体涉及一种低糖风味果脯的制备工艺。本发明提供的果脯制备工艺将水果榨汁后添加木糖经酶解后由黑曲霉发酵产柠檬酸所得清液作为糖渍液所需溶剂，可以实现果脯的高效、高质糖渍，在保留水果天然风味的同时，增加了水果和木糖酶解、发酵代谢组分的特征风味，解决传统水果果脯口味单一、色泽差、高糖果脯引起的肥胖、高血糖等问题，提高了水果果脯产品的营养、保健价值，具有良好的工业应用价值。
Description
技术领域：
本发明属于食品饮料加工技术领域，具体涉及一种低糖风味果脯的制备工艺。
背景技术：
果脯是以果蔬为原料经糖渍、干燥等工艺制成的略有透明感，表面无糖霜析出的制品。果脯在我国已有2000多年的历史，是我国特有的传统食品，既可以直接食用，也可以添加到其他食品中作为点缀或改善风味之用，广受消费者喜爱。更重要的是，果脯的加工为开发利用果蔬资源、提高果蔬的附加价值提供一条途径。但随着人民生活水平和保健意识的提高，人们对食品的要求也逐渐提高。目前市场上占主流的传统果脯存在糖度高、口味单一，产品色泽、透明度、饱满度较差，保质期短等问题。
果蔬经过酶解后，不仅可直接提高发酵果蔬的营养价值和适口性，而且还产生了具有特定风味和具有功能特性的组分，如有机酸、维生素、氨基酸和抗氧化物质等，具有维持肠道菌群平衡、促进人体消化吸收、抗氧化、抗衰老、提高人体免疫力、预防心血管疾病等功效。木糖母液是木糖工业生产过程中产生的副产物，总糖含量高，主要成分是木糖，此外还有少量的阿拉伯糖和葡萄糖。通常每生产1t的结晶木糖将产生1.5t左右的木糖母液，木糖具有优化肠道菌群，促进肠道健康，减少炎症发生，提高免疫机能以及改善脂质代谢等功能。柠檬酸是一种酸味剂，同时也有良好的抑菌防腐效果，对于提升产品的口感风味，延长保质期具有很好的效果。
本发明将果蔬关键组分的酶解、木糖母液和柠檬酸发酵引入传统的果脯生产，既可以保存水果的营养成分，又具有酶解和发酵组分特有的作用，改善产品风味，同时发酵产酸的柠檬酸和木糖又具有良好的抑菌防腐作用，可以有效缓解降低产品糖度导致的产品保质期降低问题。解决了传统水果果脯口味单一，色泽差、高糖果脯引起的肥胖、高血糖等行业问题，同时提高了水果果脯产品的保健价值，产品市场开发前景广阔，必将成为果脯行业研究的热点和发展方向。
发明内容：
针对现有技术的不足，本发明旨在提供一种风味果脯的制备工艺，主要涉及糖渍溶液的配制和间歇真空渗糖脱水。本发明提供的果脯制备工艺，可以实现果脯的高效、高质糖渍，在保留水果天然风味的同时，增加了水果和木糖酶解、发酵代谢组分的特征风味，解决传统水果果脯口味单一、色泽差、高糖果脯引起的肥胖、高血糖等问题，提高了水果果脯产品的营养、保健价值，具有良好的工业应用价值。
本发明所提供的果脯制备工艺，具体如下：
(1)糖渍液溶剂制备
将水果榨汁后添加水调节固形物含量到15-20％，不经过滤直接加入木糖母液，水果汁与木糖母液的调配比例为3.5-8.0:1(v/v)，木糖母液的固形物含量为50-60％，然后加入碳水化合物水解酶进行酶解至还原糖含量达到12-18.5％；
所述的碳水化合物水解酶包括但不限于淀粉酶、糖化酶、果胶酶、纤维素酶和木聚糖酶中的至少一种；
酶解条件：酶解温度30-60℃，酶解时间2-8h；
然后进行蛋白酶酶解，酶解温度40-60℃，酶解时间1-4h，酶解至可溶性蛋白含量达到0.2-0.35％；酶解后升温至85-95℃，维持20-40min，获得酶解液；
酶解液接种可发酵产柠檬酸的黑曲霉进行柠檬酸发酵，接种量3-7％，发酵温度35-38℃，发酵时间20-26h，发酵产酸3-7g/L,硅藻土板框过滤获得清液为糖渍液所需溶剂；
进一步对，所述黑曲霉为Aspergillusniger CICC2089、AspergillusnigerBNCC336179或Aspergillusniger BNCC336180等；
(2)间歇真空糖渍脱水
①糖渍液的制备：添加蔗糖至上述制备的糖渍液溶剂中制成总糖度30-45％(w/w)的糖渍液。
②糖渍：将糖渍液淹没水果或水果片；
真空度为-0.06—-0.08MPa，温度为60-90℃，时间20-40min；
然后释放真空至常压，保持温度60-90℃，时间10-30min；
再次调回真空-0.06—-0.08MPa，间歇真空循环3-5次，糖渍总时间为90-350min。
(3)后处理：将糖渍好的水果置于55-65℃的环境下烘8-12h获得质量优良的风味果脯。
有益效果：
1、本发明通过调整糖渍液的组成、降低糖渍液的蔗糖浓度、增加功能糖含量及调整糖渍工艺实现降低产品糖度，同时保证产品外观的目的；
2、本发明通过添加具有抑菌效果的木糖母液和水果自身发酵生产的柠檬酸起到了良好的抑菌效果，解决了果脯产品糖度低无法维持产品保质期的问题；
3、本发明通过糖渍液组成的优化，在原有蔗糖的基础上增加了木糖等功能糖成分，同时在水果原有成分组成的基础上，通过酶解和黑曲霉发酵增加了可溶性糖、可溶性蛋白和发酵代谢产物的组成，产品风味更佳优越，营养更佳丰富且易吸收。
附图说明：
图1不同组别糖份变化。
具体实施方式：
以下结合具体实施例，对本发明做进一步说明。应理解，以下实施例仅用于说明本发明而非用于限制本发明的范围。
实验组1：添加木糖母液+黑曲霉发酵
将山楂分为两部分，一部分去核待用；另一部分山楂进行榨汁，添加水调节固形物含量至16％，按照体积比8:1在果浆中加入固形物为55％的木糖母液，搅拌均匀，然后升温至58℃，自然pH；加入α-淀粉酶(EC3.2.1.1.)，α-淀粉酶的酶活力为36000U/g，添加量为8U/mL；加入糖化酶(E.C.3.2.1.3)，糖化酶的酶活力为260000U/g，添加量为100U/mL；加入木聚糖酶，木聚糖酶的酶活力为42000U/g，添加量为40U/mL；酶解8h后至还原糖含量14.5％，加入木瓜蛋白酶(E.C.3.4.22.2)，木瓜蛋白酶的酶活力为800000U/g，添加量为200U/mL，酶解4h至可溶性蛋白含量0.25％。然后升温至95℃维持40min灭酶，温度降至35℃，接种黑曲霉AspergillusnigerCICC2089，接种量为6％，黑曲霉发酵种子液培养基与发酵培养基一致，发酵温度35℃，发酵时间26h，发酵产酸5.3g/L，硅藻土板框过滤获得清液。
添加蔗糖至清液制成总糖度40％的糖渍液。
糖渍工艺条件为：去核待用的山楂没入糖渍液，真空度为-0.08MPa，温度为70℃，时间30min；释放真空至常压，保持温度为70℃，时间20min；反复间歇真空5次。
将糖渍好的山楂片置于65℃的环境下烘8h获得质量优良的低糖风味山楂果脯1。
实验组2：仅黑曲霉发酵
将山楂分为两部分，一部分去核待用；另一部分山楂进行榨汁，加入α-淀粉酶(EC3.2.1.1.)，α-淀粉酶的酶活力为36000U/g，添加量为8U/mL；加入糖化酶(E.C.3.2.1.3)，糖化酶的酶活力为260000U/g，添加量为100U/mL；酶解8h后加入木瓜蛋白酶(E.C.3.4.22.2)，木瓜蛋白酶的酶活力为800000U/g，添加量为200U/mL，酶解4h。然后升温至95℃维持40min，温度降至35℃，接种黑曲霉AspergillusnigerCICC2089，接种量为6％，发酵温度35℃，发酵时间26h，发酵产酸5.5g/L，硅藻土板框过滤获得清液。添加蔗糖至清液制成总糖度40％的糖渍液。糖渍工艺条件为：去核待用的山楂没入糖渍液，真空度为-0.08MPa，温度为70℃，时间30min；释放真空至常压，保持温度为70℃，时间20min；反复间歇真空5次。将糖渍好的山楂片置于65℃的环境下烘8h获得风味山楂果脯2。
实验组3：蔗糖代替木糖母液+黑曲霉发酵
将山楂分为两部分，一部分去核待用；另一部分山楂进行榨汁，添加水调节固形物含量至16％，按照体积比8:1在果浆中加入固形物为55％的蔗糖溶液，搅拌均匀，然后升温至58℃，自然pH；加入α-淀粉酶(EC3.2.1.1.)，α-淀粉酶的酶活力为36000U/g，添加量为8U/mL；加入糖化酶(E.C.3.2.1.3)，糖化酶的酶活力为260000U/g，添加量为100U/mL；酶解8h后加入木瓜蛋白酶(E.C.3.4.22.2)，木瓜蛋白酶的酶活力为800000U/g，添加量为200U/mL，酶解4h。然后升温至95℃维持40min，温度降至35℃，接种黑曲霉AspergillusnigerCICC2089，接种量为6％，发酵温度35℃，发酵时间26h，发酵产酸5.7g/L，硅藻土板框过滤获得清液。添加蔗糖至清液制成总糖度40％的糖渍液。糖渍工艺条件为：去核待用的山楂没入糖渍液，真空度为-0.08MPa，温度为70℃，时间30min；释放真空至常压，保持温度为70℃，时间20min；反复间歇真空5次。将糖渍好的山楂片置于65℃的环境下烘8h获得风味山楂果脯3。
对照组1：仅添加木糖母液酶解
将山楂分为两部分，一部分去核待用；另一部分山楂进行榨汁，添加水调节固形物含量至16％，按照体积比8:1在果浆中加入固形物为55％的木糖母液，搅拌均匀，然后升温至58℃，自然pH；加入α-淀粉酶(EC3.2.1.1.)，α-淀粉酶的酶活力为36000U/g，添加量为8U/mL；加入糖化酶(E.C.3.2.1.3)，糖化酶的酶活力为260000U/g，添加量为100U/mL；加入木聚糖酶，木聚糖酶的酶活力为42000U/g，添加量为40U/mL；酶解8h后加入木瓜蛋白酶(E.C.3.4.22.2)，木瓜蛋白酶的酶活力为800000U/g，添加量为200U/mL，酶解4h。然后升温至95℃维持40min，硅藻土板框过滤获得清液。添加蔗糖至清液制成总糖度40％的糖渍液。糖渍工艺条件为：去核待用的山楂没入糖渍液，真空度为-0.08MPa，温度为70℃，时间30min；释放真空至常压，保持温度为70℃，时间20min；反复间歇真空5次。将糖渍好的山楂片置于65℃的环境下烘8h获得风味山楂果脯4。
对照组2：普通的山楂果脯
将山楂去核直接糖渍。糖渍液为50％的蔗糖溶液，糖渍工艺条件为：真空度为-0.08MPa，温度为70℃，时间30min；释放真空至常压，保持温度为70℃，时间20min；反复间歇真空5次。将糖渍好的山楂片置于65℃的环境下烘8h获得山楂果脯5。
实施例2、口感风味及理化指标对比
表1：风味果脯感官评定表
表2：感官评定对比
| 实验组 | 条件 | 色泽 | 口感 | 饱满度 | 总分 |
| 实验组1 | 添加木糖母液+黑曲霉发酵 | 28 | 26 | 32 | 86 |
| 实验组2 | 仅黑曲霉发酵 | 24 | 24 | 31 | 79 |
| 实验组3 | 蔗糖代替木糖母液+黑曲霉发酵 | 25 | 23 | 32 | 80 |
| 对照组1 | 仅添加木糖母液酶解 | 27 | 19 | 30 | 76 |
| 对照组2 | 普通的山楂果脯 | 24 | 18 | 32 | 74 |
表3：理化指标对比
备注：按照NY/T436-2018行业标准检测
表4：稳定性试验对比
| 实验组 | 4周 | 8周 | 12周 | 16周 | 20周 | 24周 |
| 实验组1 | 无变化 | 无变化 | 无变化 | 无变化 | 无变化 | 无变化 |
| 实验组2 | 无变化 | 无变化 | 无变化 | 无变化 | 无变化 | 出现霉点 |
| 实验组3 | 无变化 | 无变化 | 无变化 | 无变化 | 无变化 | 出现霉点 |
| 对照组1 | 无变化 | 无变化 | 无变化 | 无变化 | 出现霉点 | 出现霉点 |
| 对照组2 | 无变化 | 无变化 | 无变化 | 无变化 | 无变化 | 无变化 |
备注：加速稳定性试验条件：产品放入温度30℃、湿度70％的自然环境中，每隔4周取样观察质地、颜色和气味变化。
上述结果表明，本发明制得的低糖风味果脯色泽均匀，鲜亮、甜度适中、韧性好、风味充足，组织饱满、无龟裂，总含糖量低于普通果脯，且果糖及功能糖含量明显增加，蔗糖含量降低，保质期无降低，较普通果脯感官更佳且更具保健功能，具体糖类组成见图1。
以上所述仅为本发明的较佳实施案例而已，并不用以限制本发明。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (3)
1.一种果脯制备工艺，其特征在于，所采用的糖渍液溶剂的制备方法如下：将水果榨汁后添加水调节固形物含量到15-20％，不经过滤直接加入木糖母液，水果汁与木糖母液的调配比例为3.5-8.0:1，加入碳水化合物水解酶进行酶解至还原糖含量达到12-18.5％；然后进行蛋白酶酶解，酶解至可溶性蛋白含量达到0.2-0.35％；酶解后升温至85-95℃，维持20-40min，获得酶解液；酶解液接种可发酵产柠檬酸的黑曲霉进行柠檬酸发酵，至发酵产酸3-7g/L，硅藻土板框过滤获得清液为糖渍液所需溶剂；
添加蔗糖至上述制备的糖渍液溶剂中制成总糖度30-45％的糖渍液；
碳水化合物水解酶酶解条件：酶解温度30-60℃，酶解时间2-8h；蛋白酶酶解条件：酶解温度40-60℃，酶解时间1-4h；
黑曲霉发酵条件为：接种量3-7％，发酵温度35-38℃，发酵时间20-26h；
将糖渍液淹没水果，真空度为-0.06—-0.08MPa，温度为60-90℃，时间20-40min；然后释放真空至常压，保持温度60-90℃，时间10-30min；间歇真空循环3-5次；
将糖渍好的水果置于55-65℃的环境下烘8-12h获得风味果脯。
2.如权利要求1所述的一种果脯制备工艺，其特征在于，所述的碳水化合物水解酶包括淀粉酶、糖化酶、果胶酶、纤维素酶和木聚糖酶中的至少一种。
3.如权利要求1所述的一种果脯制备工艺，其特征在于，所述黑曲霉为Aspergillusniger CICC2089、Aspergillusniger BNCC336179或AspergillusnigerBNCC336180。
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