CN103719654B - 柿子全果营养原浆沙司及其制备方法 - Google Patents
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Abstract
本发明涉及一种柿子全果营养原浆沙司及其制备方法,步骤如下:脱涩:将所述柿子经传送带均匀通过盛满乙醇水溶液的清洗槽,并平码于带孔隙的塑料筐内,层层叠放,并迅速用塑料大帐包裹码放好的柿子,形成密闭环境,脱涩4-10天;挤压分离:将柿子挤压破碎分离果柄、果皮与果肉,经40目滤布过滤掉果皮与果柄,得到果肉原浆;原料调配:按照最佳原料配比将原料均匀混合,制成匀浆备用;杀菌:对柿子匀浆进行超高温瞬时杀菌,灭菌温度100-130℃,灭菌时间20s。本发明采用无菌灌装技术,很好的保存了柿子鲜果具有的原始风味及其丰富的营养价值,无需浓缩,可即食可蘸食,食用方法多样。
Description
技术领域
本发明属于食品制备领域,涉及柿子深加工,尤其是一种柿子全果营养原浆沙司及其制备方法。
背景技术
柿子的营养成分十分丰富,含有丰富的蔗糖、葡萄糖、果糖、蛋白质、胡萝卜素、维生素C、瓜氨酸、碘、钙、磷、铁。新鲜柿子含碘很高,能够防治地方性甲状腺肿大。柿子性味性寒,味甘涩,归经肺经,有润肺生津,清热止血,涩肠健脾,解酒降压等功效。然而,柿子采收与销售期存在季节性,柿子的加工产品极少,多为作坊式加工,技术水平低下,产品安全无保证;并且,市面上多为柿饼等一类干制柿子副产品,未见保留柿子新鲜果味的产品。
若将柿子加工成柿子果酱,与其他水果制成的果酱一样,不仅会因为加热浓缩的时间较长,高温致使营养成分损失严重,大大降低了柿子的保健功效,同时大量的甜味物质的添加,在加热过程中也极易造成美拉德反应的发生,致使果肉焦糖化,果酱颜色加深,对其口感和外观造成严重影响。
发明内容
本发明的目的在于克服现有技术的不足之处,提供一种柿子全果营养原浆沙司及其制备方法,本方法以柿子原浆为原料,不添加各类防腐剂、甜味剂及色素,极大程度地保留了柿子原有风味。
本发明是通过以下具体的技术方案来实现发明目的:
一种柿子全果营养原浆沙司的制备方法,步骤如下:
⑴挑选:柿子的成熟度为5~10分熟;
⑵清洗:将⑴中所述柿子用清水清洗除去表面杂质及灰尘;
⑶脱涩:将⑵中所述柿子经传送带均匀通过盛满65-75wt%乙醇,3-5wt%乙酸,0.8wt%谷氨酸钠水溶液的清洗槽,于密闭环境,脱涩4-10天;
⑷熏蒸:沸水蒸汽熏蒸⑶中所述柿子20-30s,迅速蒸发柿子表面残留乙醇;
⑸挤压分离:将⑷中所述柿子挤压破碎分离果柄、果皮与果肉,得到一次挤压分离原浆;
⑹二次挤压分离:再将果柄、果皮加复合酶酶解,保持温度40-50℃,20-30min,得到二次挤压分离原浆;
⑺二次酶解:将一次挤压分离原浆与二次挤压分离原浆混合,加复合酶酶解,保持温度40-50℃,20-30min,获得柿子全果原浆;
⑻过滤:将柿子全果原浆经40目滤布过滤,得到过滤后的柿子全果原浆;
⑼防返涩:加入乳酸钙0.05-0.1%,明胶0.05-0.1%;获得防返涩原浆;
⑽原料调配:原浆50-100份,白砂糖2-20份,柠檬酸0.1-5份,VC0.1-2.5份,辣椒碱0.01-0.03份,按照上述最佳原料配比将原料均匀混合,制成匀浆备用;
⑾杀菌:对⑽中所述柿子匀浆进行巴氏灭菌,于60-70℃恒温水浴杀菌30-50min。
而且,所述灭菌后需要无菌灌装:对⑹中所述杀菌后原浆进行无菌热灌装,包装袋是单面厚度为0.05mm的铝箔袋,灌装量10-200g。
而且,所述复合酶的成分及添加量为:0.01-0.05%果胶酶、0.01-0.05%淀粉酶、0.01-0.05%纤维素酶,0.01-0.05%单宁分解酶,加酶总和小于等于0.1%。
一种柿子全果营养原浆沙司,成分及重量分数如下:
原浆50-100份,白砂糖2-20份,柠檬酸0.1-5份,
VC0.1-2.5份,辣椒碱0.01-0.03份。
本发明的优点和积极效果如下:
1、本发明涉及的一种柿子全果营养原浆沙司的制备方法,多次挤压和酶解技术,很好的保存了柿子鲜果具有的原始风味及其丰富的营养价值,无需浓缩,可即食可蘸食,食用方法多样。
2、本方法在果肉原浆中加入辣椒碱,一方面改善柿子原浆的口感,一方面可以防腐调味,适合老人、儿童、以及味觉条件较弱的人群。
3、本发明经过两次挤压,保证了柿子的出汁率和利用率,使柿子的排废最小化,经过两次酶解后,其原浆可以改善口感等效果。
具体实施案例
下面结合实施例,对本发明进一步说明,下述实施例是说明性的,不是限定性的,不能以下述实施例来限定本发明的保护范围。
以下百分比均为质量百分比。
实施例1
一种柿子全果营养原浆沙司的制备方法,步骤如下:
⑴挑选:柿子的成熟度为9分熟;
⑵清洗:将⑴中所述柿子用清水清洗除去表面杂质及灰尘;
⑶脱涩:将⑵中所述柿子经传送带均匀通过盛满65wt%乙醇,5wt%乙酸,0.8wt%谷氨酸钠水溶液的清洗槽,并平码于带孔隙的塑料筐内,层层叠放,并迅速用塑料大帐包裹码放好的柿子,形成密闭环境,脱涩4天;
⑷熏蒸:沸水蒸汽熏蒸⑶中所述柿子20-30s,迅速蒸发柿子表面残留乙醇;
⑸挤压分离:将⑷中所述柿子挤压破碎分离果柄、果皮与果肉,得到一次挤压分离原浆;
⑹二次挤压分离:再将果柄、果皮加复合酶(0.01-0.05%果胶酶、0.01-0.05%淀粉酶、0.01-0.05%纤维素酶,0.01-0.05%单宁分解酶,加酶总和小于等于0.1%)酶解,保持温度40-50℃,20-30min,得到二次挤压分离原浆;经过两次挤压能有效提高出汁率和柿子的利用率;
⑺二次酶解:将一次挤压分离原浆与二次挤压分离原浆混合,加复合酶酶解(果胶酶、淀粉酶、纤维素酶、单宁分解酶,比例同上),保持温度40-50℃,20-30min,获得柿子全果原浆,二次酶解能提高出汁率和效果,使柿子原浆损失最少,最大程度获得柿子原浆;
⑻过滤:将柿子全果原浆经40目滤布过滤,得到过滤后的柿子全果原浆;
⑼防返涩:加入乳酸钙,0.1%,明胶0.05%;获得防返涩原浆;以下使用的均为防返涩处理过的原浆;
⑽原料调配:原浆85份,白砂糖12份,柠檬酸1.5份,VC1.5份,辣椒碱0.03份,按照上述最佳原料配比将原料均匀混合,制成匀浆备用;
⑾杀菌:对⑽中所述柿子匀浆进行巴氏灭菌,于60-70℃恒温水浴杀菌30-50min。
⑿无菌灌装:对⑾中所述杀菌后原浆进行无菌热灌装,包装袋是单面厚度为0.05mm的铝箔袋,灌装量10-200g,灌装后原浆置冷水池中冷却至室温。
实施例2
一种柿子全果营养原浆沙司的制备方法,步骤如下:
⑴挑选:柿子的成熟度为8分熟;
⑵清洗:将⑴中所述柿子用清水清洗除去表面杂质及灰尘;
⑶脱涩:比如,将⑵中所述柿子经传送带均匀通过盛满65wt%乙醇,5wt%乙酸,0.8wt%谷氨酸钠水溶液的清洗槽,并平码于带孔隙的塑料筐内,层层叠放,并迅速用塑料大帐包裹码放好的柿子,形成密闭环境,脱涩4天;
⑷熏蒸:沸水蒸汽熏蒸⑶中所述柿子20-30s,迅速蒸发柿子表面残留乙醇;
⑸挤压分离:将⑷中所述柿子挤压破碎分离果柄、果皮与果肉,得到一次挤压分离原浆;
⑹二次挤压分离:再将果柄、果皮加复合酶(0.01-0.05%果胶酶、0.01-0.05%淀粉酶、0.01-0.05%纤维素酶,0.01-0.05%单宁分解酶,加酶总和小于等于0.1%)酶解,保持温度40-50℃,20-30min,得到二次挤压分离原浆;经过两次挤压能有效提高出汁率和柿子的利用率;
⑺二次酶解:将一次挤压分离原浆与二次挤压分离原浆混合,加复合酶酶解(果胶酶、淀粉酶、纤维素酶、单宁分解酶,比例同上),保持温度40-50℃,20-30min,获得柿子全果原浆,二次酶解能提高出汁率和效果,使柿子原浆损失最少,最大程度获得柿子原浆;
⑻过滤:将柿子全果原浆经40目滤布过滤,得到过滤后的柿子全果原浆;
⑼防返涩:加入乳酸钙,0.05%,明胶0.1%;获得防返涩原浆;以下使用的均为防返涩处理过的原浆;
⑽原料调配:原浆88份;白砂糖10份;柠檬酸1.5份;VC0.5份,辣椒碱0.03份,按照上述最佳原料配比将原料均匀混合,制成匀浆备用;
⑾杀菌:对⑽中所述柿子匀浆进行巴氏灭菌,于60-70℃恒温水浴杀菌30-50min。
⑿无菌灌装:对⑾中所述杀菌后原浆进行无菌热灌装,包装袋是单面厚度为0.05mm的铝箔袋,灌装量10-200g,灌装后原浆置冷水池中冷却至室温。
Claims (2)
1.一种柿子全果营养原浆沙司的制备方法,其特征在于:步骤如下:
⑴挑选:柿子的成熟度为5~10分熟;
⑵清洗:将⑴中所述柿子用清水清洗除去表面杂质及灰尘;
⑶脱涩:将⑵中所述柿子经传送带均匀通过盛满65-75wt%乙醇,3-5wt%乙酸,0.8wt%谷氨酸钠水溶液的清洗槽,于密闭环境,脱涩4-10天;
⑷熏蒸:沸水蒸汽熏蒸⑶中所述柿子20-30s,迅速蒸发柿子表面残留乙醇;
⑸挤压分离:将⑷中所述柿子挤压破碎分离果柄、果皮与果肉,得到一次挤压分离原浆;
⑹二次挤压分离:再将果柄、果皮加复合酶酶解,保持温度40-50℃,20-30min,得到二次挤压分离原浆;所述复合酶的成分及添加量为:0.01-0.05%果胶酶、0.01-0.05%淀粉酶、0.01-0.05%纤维素酶,0.01-0.05%单宁分解酶,加酶总和小于等于0.1%;
⑺二次酶解:将一次挤压分离原浆与二次挤压分离原浆混合,加复合酶酶解,保持温度40-50℃,20-30min,获得柿子全果原浆;
⑻过滤:将柿子全果原浆经40目滤布过滤,得到过滤后的柿子全果原浆;
⑼防返涩:加入乳酸钙,0.05-0.1%,明胶0.05-0.1%;获得防返涩原浆;
⑽原料调配:原浆50-100份,白砂糖2-20份,柠檬酸0.1-5份,VC 0.1-2.5份,辣椒碱0.01-0.03份,按照上述最佳原料配比将原料均匀混合,制成匀浆备用;
⑾杀菌:对⑽中所述柿子匀浆进行 巴氏灭菌,于60-70℃恒温水浴杀菌30-50min。
2.根据权利要求1所述的柿子全果营养原浆沙司的制备方法,其特征在于:所述灭菌后需要无菌灌装:对⑾中所述杀菌后原浆进行无菌热灌装,包装袋是单面厚度为0.05mm的铝箔袋,灌装量10-200g。
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