CN103750209A - 一种红树林果风味食品 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种红树林果风味食品，是由下述方法制备的：取鲜红树林果洗净，与2-3倍重量的水，用磨浆机磨成浆，用120-150目筛隔除残渣，果浆加热至50-55℃，加入鲜果重量0.2-0.3%的活性是20万U/g的植物蛋白水解酶及0.2-0.3%的活性是3万U/g风味酶，搅拌均匀，保温50～56℃水解3-5小时，煮沸5分钟灭酶，得到酶解果浆，加入20倍鲜果重量6-8%的食糖、0.05-0.1%乙酰磺胺酸钾、0.2-0.3%黄原胶，搅拌均匀，稀释至鲜果重量20倍，搅匀，过滤，灌装，灭菌，即得；或取酶解果浆用喷雾干燥机干燥成粉状，加入干粉重量20-25%食糖粉，混合均匀，分装，即得成品。本发明充分利用了海洋植物资源，营养丰富，生产周期短，口感独特可口。
Description
技术领域
本发明涉及是一种红树林果风味食品，属于风味食品制备技术领域。
背景技术
红树植物是指生长在热带和亚热带海岸潮间带，周期性被海水浸淹的木本植物。全世界的红树植物共有24科38属84种，分为东方群系(印度洋以及西太平洋海岸) 和西方群系(西印度群岛以及西非海岸) 两大群系 。我国的红树植物属于东方群系，分布在海南、广西、广东、台湾和福建等省区沿海一带。按照能否专一生活在潮间带，红树植物可分为真红树和半红树。广西共有真红树植物7科10种，半红树植物 5科5种。广西红树植物主要分布在具有明显滩面的海湾或海河口汇合处的滩涂及其附近，例如廉州湾、钦州湾、珍珠港、英罗港、铁山港、丹兜海、北仑河口、大风江 口等区域。红树植株3～5年生即可结果，单株产量3～50kg，在热带沿海可周年挂果。在我国东南沿海红树林果实5～9月成熟，盛果期8月份，全国年产量估计在50万吨以上，广东、广西沿海的红树林果实年产量估计为20万吨左右。
根据文献报道，树林果富含粗脂肪、粗淀粉、粗蛋白、可溶性总糖、粗纤维、单宁、果胶等营养成分。红树林果是一优良的营养食品，是大海馈憎给人类的礼物，如果不充分加以利用，有负于大海的慷慨，因此，在沿海一带常有食用红树林果的习惯。但红树林果中含有苦味素成分，在不经过加工的情况下，苦味明显，从而影响了人们的食欲，苦味也掩盖了红树林果丰富营养的真实面目，也影响了红树林果市场价值的提升，远离大海的人们难以品尝到红树林果的独特味道，这是非常遗憾的，因此，通过合理的制备方法，去掉红树林果中苦味成分，制备成风味食品，将有利于红树林果的充分利用，有利于红树果市场价值的提升，通知检索并未发现有红树林果风味食品技术的报道。
发明内容
本发明的目的就是提供一种红树林果风味食品，将红树林果营养成分去粗存精，消除苦涩味，制成方便携带、运输、可相对持久保存的风味食品，提升红树林果的市场价值。
上述目的的实现，是因为采用了下述技术措施，一种红树林果风味食品，由下述方法制备而成：
（1）取鲜红树林果洗净，与2-3倍重量的水，用磨浆机磨成浆，用120-150目筛隔除残渣，果浆加热至50-55℃，加入鲜果重量0.2-0.3%的活性是20万U/g的植物蛋白水解酶及0.2-0.3%的活性是3万U/g风味酶，搅拌均匀，保温50～56℃水解3-5小时，煮沸5分钟灭酶，得到酶解果浆备用；
（2）于酶解果浆中加入20倍鲜果重量6-8%的食糖、0.05-0.1%乙酰磺胺酸钾、0.2-0.3%黄原胶，搅拌均匀，稀释至鲜果重量20倍，搅匀，过滤，灌装，灭菌，即得成品；
（3）或取酶解果浆用喷雾干燥机干燥成粉状，加入干粉重量20-25%食糖粉，混合均匀，分装，即得成品。
采取上述措施的本发明，是以红树林果为原料加工的风味食品；先把红树林果制备成果浆，果浆经过植物蛋白水解酶的酶解，将大分子蛋白分解为较小分子的多肽、小肽、氨基酸产物，从而提高产品的得率与溶解性及在人体消化道内的吸收率；果浆再经过风味酶的酶解去掉苦涩味，保留了红树林果的独特风味，得到新的口感。本发明充分利用了海洋植物资源，营养丰富，生产周期短，口感独特可口。
具体实施方式
实施例1
（1）取100公斤鲜红树林果洗净，与200公斤水一起，用磨浆机磨成浆，用120目筛隔除残渣，果浆加热至55℃，加入鲜果重量0.2公斤的活性是20万U/g的植物蛋白水解酶及0.3公斤的活性是3万U/g的风味酶，搅拌均匀，保温50～56℃水解4小时，煮沸5分钟灭酶，得到酶解果浆备用；
（2）于酶解果浆中加入120公斤食糖、1公斤乙酰磺胺酸钾、4公斤黄原胶，搅拌均匀，稀释至鲜果重量20倍，搅匀，过滤，灌装，灭菌，即得成品。
实施例2
（1）取100公斤鲜红树林果洗净，与300公斤水一起，用磨浆机磨成浆，用120目筛隔除残渣，果浆加热至55℃，加入鲜果重量0.3公斤的活性是20万U/g的植物蛋白水解酶及0.2公斤的活性是3万U/g的风味酶，搅拌均匀，保温50～56℃水解3小时，煮沸5分钟灭酶，得到酶解果浆备用；
（2）于酶解果浆中加入140公斤食糖、1公斤乙酰磺胺酸钾、4公斤黄原胶，搅拌均匀，稀释至鲜果重量20倍，搅匀，过滤，灌装，灭菌，即得成品。
实施例3
（1）取100公斤鲜红树林果洗净，与250公斤水一起，用磨浆机磨成浆，用120目筛隔除残渣，果浆加热至55℃，加入鲜果重量（0.3%）0.3公斤的活性是20万U/g的植物蛋白水解酶及0.3公斤的活性是3万U/g的风味酶，搅拌均匀，保温50～56℃水解4小时，煮沸5分钟灭酶，得到酶解果浆备用；
（2）于酶解果浆中加入160公斤食糖、2.0公斤乙酰磺胺酸钾、6公斤黄原胶，0.8公斤山梨酸钾，搅拌均匀，稀释至鲜果重量20倍，搅匀，过滤，灌装，即得成品。
实施例4
（1）与实施例1相同；
（2）取酶解果浆用喷雾干燥机干燥成粉状，加入8-10公斤食糖粉，混合均匀，分装，即得成品。
Claims (2)
1.一种红树林果包装食品，其特征在于所述包装食品由下述方法制备：
（1）取鲜红树林果洗净，与2-3倍重量的水，用磨浆机磨成浆，用120-150目筛隔除残渣，果浆加热至50-55℃，加入鲜果重量0.2-0.3%的活性是20万U/g的植物蛋白水解酶及0.2-0.3%的活性是3万U/g风味酶，搅拌均匀，保温50～56℃水解3-5小时，煮沸5分钟灭酶，得到酶解果浆备用；
（2）于酶解果浆中加入20倍鲜果重量的6-8%食糖、0.05-0.1%乙酰磺胺酸钾、0.2-0.3%黄原胶，搅拌均匀，稀释至鲜果重量20倍，搅匀，过滤，灌装，灭菌，即得成品。
2.根据权利要求1所述的红树林果风味食品，其特征在于所述方法是：
（1）取鲜红树林果洗净，与2-3倍重量的水，用磨浆机磨成浆，用120-150目筛隔除残渣，果浆加热至50-55℃，加入鲜果重量0.2-0.3%的活性是20万U/g的植物蛋白水解酶及0.2-0.3%的活性是3万U/g风味酶，搅拌均匀，保温50～56℃水解3-5小时，煮沸5分钟灭酶，得到酶解果浆备用；
（2）取酶解果浆用喷雾干燥机干燥成粉状，加入干粉重量20-25%食糖粉，混合均匀，分装，即得成品。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104605431A (zh) * | 2015-02-05 | 2015-05-13 | 李慧川 | 一种白骨壤果实的加工方法 |
| CN107557227A (zh) * | 2017-10-26 | 2018-01-09 | 浦北县德海种养农产品加工专业合作社 | 红树林果酒及其制备方法 |
| CN107574079A (zh) * | 2017-10-26 | 2018-01-12 | 浦北县德海种养农产品加工专业合作社 | 一种用红树林果制备活血化瘀酒的方法 |
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