CN103932078A - 一种膨化脆枣及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
一种膨化脆枣的制作方法,步骤:①精选冬枣;②催红:用80~100℃热水漂烫至枣完全变红;③速冻:催红后速冻至-18~-30℃;④预干燥:在45~55℃下预干燥24~36h;⑤预干燥后装入密封箱中置于0~4℃下匀湿12h;⑥真空膨化:装入真空膨化机中,加热升温,当温度达到45~60℃时,保温30min,后迅速降压至-0.08~-0.15MPa,在此状态下抽真空干燥4~8h,停止抽真空,停止加热,待压力降为0MPa,温度降至20~30℃后,得到成品脆枣。⑦杀菌;⑧冷却,检验,包装。本发明具有的有益效果为:本发明脆枣产品硬度小,口感酥脆可口,并且竟可能多的保留了鲜枣的营养成分。
Description
技术领域
本发明涉及一种膨化产品,具体涉及一种膨化脆枣及其制备方法。
背景技术
大枣,又名红枣、干枣、枣子等,有“百果之王”之称。大枣富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及磷、钙、铁等成分,其中维生素C的含量在果品中名列前茅,有“维生素C”之美称。大枣性温,味甘,具有益气补血、健脾和胃、袪风的功效,对治疗过敏性紫癜、贫血、高血压、急慢性肝炎和肝硬化患者的血清转氨酶增高以及预防输血反应等均有理想的效果;大枣含有三萜类化合物及环磷酸腺苷,有较强的抑癌、抗过敏作用;枣中含有抗疲劳作用的物质,能增强人的耐力;枣还具有减轻毒性物质对肝脏损害的功效;枣中的黄酮类化合物,有镇静降血压的作用。
目前市场上销售的脆枣,一般分为两种,一种是经过真空油炸技术生产的脆枣,这种脆枣含有残留油脂,在当今提倡健康的大环境下,含油脂类产品不易被消费者所接收。另一种是跟本专利同样采用压差膨化技术生产的脆枣(申请号200910228849,变温压差膨化生产脆枣的方法),此方法膨化操作温度较高,不利于大枣营养成分的保留。本专利成品不仅保留了膨化脆枣酥脆的口感,并且最大程度的保留了大枣的营养成分。因此,更适合于脆枣的加工。
发明内容
本发明的目的在于针对现有技术存在的不足,提供一种膨化脆枣以及这种膨化脆枣的制备方法。
本发明的目的通过以下技术方案实现:
本发明涉及一种膨化脆枣的制作方法,包括以下步骤:
①精选冬枣或其他品种红枣,清洗,挑选,人工或机械去核;
②催红:用80~100℃热水漂烫至枣完全变红为止,沥干水分;
③速冻:将催红后的大枣速冻至-18~-30℃;
④预干燥:在45~55℃下预干燥24~36h;
⑤将预干燥后的枣装入密封箱中置于0~4℃下匀湿12h;
⑥真空膨化:将上述枣品装入真空膨化机中,加热升温,当温度达到45~60℃时,保温30min,后迅速降压至-0.08~-0.15MPa,在此状态下抽真空干燥4~8h,停止抽真空,停止加热,待压力降为0MPa,温度降至20~30℃后,得到成品脆枣;
⑦杀菌:微波杀菌;
⑧冷却,检验,包装。
本发明具有的有益效果为:
本发明脆枣产品硬度小,口感酥脆可口,并且竟可能多的保留了鲜枣的营养成分。
具体实施方式
下面结合具体实施例对本发明进行详细说明。以下实施例将有助于本领域的技术人员进一步理解本发明,但不以任何形式限制本发明。应当指出的是,对本领域的普通技术人员来说,在不脱离本发明构想的前提下,还可以做出若干变形和改进。这些都属于本发明的保护范围。
实施例1
①精选冬枣,清洗,挑选,机械去核;
②催红:用95℃热水漂烫至枣完全变红为止,沥干水分;
③速冻:将催红后的大枣速冻至-18℃;
④预干燥:在55℃下预干燥24h;
⑤将预干燥后的枣装入密封箱中置于0℃下匀湿12h;
⑥真空膨化:将上述枣品装入真空膨化机中,加热升温,当温度达到60℃时,保温30min,后迅速降压至-0.15MPa,在此状态下抽真空干燥4h,停止抽真空,停止加热,待压力降为0MPa,温度降至30℃后,得到成品脆枣;
⑦杀菌:微波杀菌;
⑧冷却,检验,包装。
实施例2
①精选壶瓶枣,清洗,挑选,机械去核;
②催红:用95℃热水漂烫至枣完全变红为止,沥干水分;
③速冻:将催红后的大枣速冻至-25℃;
④预干燥:在50℃下预干燥24h;
⑤将预干燥后的枣装入密封箱中置于0℃下匀湿12h;
⑥真空膨化:将上述枣品装入真空膨化机中,加热升温,当温度达到50℃时,保温30min,后迅速降压至-0.1MPa,在此状态下抽真空干燥6h,停止抽真空,停止加热,待压力降为0MPa,温度降至30℃后,得到成品脆枣。
⑦杀菌:微波杀菌;
⑧冷却,检验,包装。
实施例3
①精选金丝小枣,清洗,挑选,机械去核;
②催红:用90℃热水漂烫至枣完全变红为止,沥干水分;
③速冻:将催红后的大枣速冻至-20℃;
④预干燥:在45℃下预干燥48h;
⑤将预干燥后的枣装入密封箱中置于4℃下匀湿12h;
⑥真空膨化:将上述枣品装入真空膨化机中,加热升温,当温度达到50℃时,保温30min,后迅速降压至-0.08MPa,在此状态下抽真空干燥8h,停止抽真空,停止加热,待压力降为0MPa,温度降至30℃后,得到成品脆枣。
⑦杀菌:微波杀菌;
⑧冷却,检验,包装。
以上对本发明的具体实施例进行了描述。需要理解的是,本发明并不局限于上述特定实施方式,本领域技术人员可以在权利要求的范围内做出各种变形或修改,这并不影响本发明的实质内容。
Claims (3)
1.一种膨化脆枣及其制作方法,其特征在于:包括以下步骤:
①精选冬枣或其他品种红枣,清洗,挑选,去核;
②催红:用80~100℃热水漂烫至枣完全变红为止,沥干水分;
③速冻:将催红后的大枣速冻至-18~-30℃;
④预干燥:在45~55℃下预干燥24~36h;
⑤将预干燥后的枣装入密封箱中置于0~4℃下匀湿12h;
⑥真空膨化:将上述枣品装入真空膨化机中,加热升温,当温度达到45~60℃时,保温30min,后迅速降压至-0.08~-0.15MPa,在此状态下抽真空干燥4~8h,停止抽真空,停止加热,待压力降为0MPa,温度降至20~30℃后,得到成品脆枣。
2.根据权利要求1的膨化脆枣及其制作方法,其特征在于:将得到成品脆枣杀菌:微波杀菌;杀菌后冷却,检验,包装。
3.一种膨化脆枣,其特征在于:按权利要求1所述方法制作而成。
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CN108669489A (zh) * | 2018-04-25 | 2018-10-19 | 北京宫御坊食品有限公司 | 一种脆枣食品及其制备方法 |
CN110063470A (zh) * | 2019-05-25 | 2019-07-30 | 黄骅市国润生态食品有限公司 | 冬枣干生产工艺 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN108669489A (zh) * | 2018-04-25 | 2018-10-19 | 北京宫御坊食品有限公司 | 一种脆枣食品及其制备方法 |
CN110063470A (zh) * | 2019-05-25 | 2019-07-30 | 黄骅市国润生态食品有限公司 | 冬枣干生产工艺 |
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