CN105995719A - 一种桑葚罐头 - Google Patents
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Abstract
本发明公开了一种桑葚罐头，由以下重量份的原料制成：桑葚73~75、低聚木糖51~53、食盐1.6~1.8、魔芋淀粉1.2~1.4、虾青素0.12~0.14、溶菌酶0.02~0.03。本发明提供的一种桑葚罐头，制备工艺简单，桑葚颗粒完整，营养丰富，不含蔗糖，色泽艳丽，酸甜适中，营养健康；桑葚经低温腌制并冷冻干燥，可以去除农药残留，改变传统罐头的软糯，使桑葚口感劲道；罐头浆为加入魔芋淀粉的低聚糖浆，含水量少，保持桑葚劲道；虾青素的加入可以防止桑葚褐变，增加桑葚罐头的营养和保健成分，能够抗氧化，延缓衰老；进行低温灭菌，简单高效，成本低，保留溶菌酶的活性，延长货架期。
Description
技术领域
本发明主要涉及罐头的加工领域，尤其涉及一种桑葚罐头。
背景技术
桑葚果实中含有丰富的活性蛋白、维生素、氨基酸、胡萝卜素、矿物质、白藜芦醇、花青素等成份，营养是苹果的5~6倍，是葡萄的4倍，具有多种功效，被医学界誉为“二十一世纪的最佳保健果品”。而且因桑树特殊的生长环境使桑果具有天然生长，无任何污染的特点，所以桑葚又被称为“民间圣果”。常吃桑葚能健脾胃助消化，明目安神，乌发美容，提高免疫力，预防血管硬化，延缓衰老，防癌抗癌。
目前，桑葚具有很强的季节性，不能满足消费者全年的食用，鲜桑葚的保鲜技术还不很成熟，而加工产品主要有果汁、发酵类，罐头产品甚少，有待于开发研究。
发明内容
为了弥补已有技术的缺陷，本发明的目的是提供一种桑葚罐头。
一种桑葚罐头，由以下重量份的原料制成：桑葚73~75、低聚木糖51~53、食盐1.6~1.8、魔芋淀粉1.2~1.4、虾青素0.12~0.14、溶菌酶0.02~0.03。
一种桑葚罐头的制备方法，其具体步骤为：
（1）选择新鲜、完整、8~9成熟的桑葚，漂洗干净，去蒂，均匀撒上食盐，于2~4℃腌制6~8小时，既可除菌，又可使水分析出，取出，置于-44~-42℃冷冻干燥至含水量为桑葚重量的41~43%，使桑葚处于半干状态，口感劲道，得半干桑葚；
（2）向魔芋淀粉中加入魔芋淀粉重量8~10倍量的水，搅拌均匀，增加桑葚劲道口感，加入虾青素，45~47转/分钟搅拌18~20分钟，得魔芋淀粉溶液；
（3）将魔芋淀粉溶液置于容器内，1.5~2.0℃/分钟升高温度至100℃，加入低聚木糖和溶菌酶，52~54转/分钟搅拌熬煮，至含水量为魔芋淀粉重量的4~5倍，极低含水量，保持劲道口感，得罐头浆；
（4）将干燥桑葚和罐头浆按照规格装入罐头瓶，盖上瓶盖，留有缝隙，置于85~90℃的水中热烫15~20分钟，保持溶菌酶活性，天然杀菌，取出，迅速拧紧瓶盖，自然冷却至室温，得桑葚罐头；
（5）将瓶身擦净，贴标签，检验是否漏气，得成品。
本发明的优点是：本发明提供的一种桑葚罐头，制备工艺简单，桑葚颗粒完整，营养丰富，不含蔗糖，色泽艳丽，酸甜适中，营养健康；桑葚经低温腌制并冷冻干燥，可以去除农药残留，改变传统罐头的软糯，使桑葚口感劲道；罐头浆为加入魔芋淀粉的低聚糖浆，含水量少，保持桑葚劲道；虾青素的加入可以防止桑葚褐变，增加桑葚罐头的营养和保健成分，能够抗氧化，延缓衰老；进行低温灭菌，简单高效，成本低，保留溶菌酶的活性，延长货架期。
具体实施方式
下面用具体实施例说明本发明，并不是对本发明的限制。
实施例1
一种桑葚罐头，由以下重量份的原料制成：桑葚73、低聚木糖51、食盐1.6、魔芋淀粉1.2、虾青素0.12、溶菌酶0.02。
一种桑葚罐头的制备方法，其具体步骤为：
（1）选择新鲜、完整、8~9成熟的桑葚，漂洗干净，去蒂，均匀撒上食盐，于4℃腌制8小时，既可除菌，又可使水分析出，取出，置于-44℃冷冻干燥至含水量为桑葚重量的42%，使桑葚处于半干状态，口感劲道，得半干桑葚；
（2）向魔芋淀粉中加入魔芋淀粉重量10倍量的水，搅拌均匀，增加桑葚劲道口感，加入虾青素，45转/分钟搅拌20分钟，得魔芋淀粉溶液；
（3）将魔芋淀粉溶液置于容器内，1.5℃/分钟升高温度至100℃，加入低聚木糖和溶菌酶，52转/分钟搅拌熬煮，至含水量为魔芋淀粉重量的5倍，极低含水量，保持劲道口感，得罐头浆；
（4）将干燥桑葚和罐头浆按照规格装入罐头瓶，盖上瓶盖，留有缝隙，置于85℃的水中热烫20分钟，保持溶菌酶活性，天然杀菌，取出，迅速拧紧瓶盖，自然冷却至室温，得桑葚罐头；
（5）将瓶身擦净，贴标签，检验是否漏气，得成品。
实施例2
一种桑葚罐头，由以下重量份的原料制成：桑葚74、低聚木糖52、食盐1.7、魔芋淀粉1.3、虾青素0.13、溶菌酶0.02。
制备方法，同实施例1。
实施例3
一种桑葚罐头，由以下重量份的原料制成：桑葚75、低聚木糖53、食盐1.8、魔芋淀粉1.4、虾青素0.14、溶菌酶0.03。
制备方法，同实施例1。
对比例
市售普通桑葚罐头。
实施例桑葚罐头的感官评定：
对实施例的桑葚罐头进行感官评定，并进行记录；实施例桑葚罐头的感官评定见表1。
表1：实施例桑葚罐头的感官评定
| 项目 | 实施例 |
| 容器 | 密封完好，无泄漏，无胖听 |
| 色泽 | 色泽艳丽，为紫红色 |
| 滋味 | 清香浓郁，酸甜适口，口感劲道 |
| 组织形态 | 桑葚完整，无残渣，无肉眼可见杂质 |
从表1的结果表明，本发明提供的桑葚罐头，密封完好，色泽艳丽，清香浓郁，酸甜适口，营养丰富，得到消费者的喜爱。
实施例和对比例桑葚罐头的理化指标：
分别取适量实施例和对比例的桑葚罐头，进行理化指标的检测；实施例和对比例桑葚罐头的理化指标见表2。
表2：实施例和对比例桑葚罐头的理化指标
| 项目 | 实施例 | 对比例 |
| 固形物/(%) | 67 | 55 |
| pH | 3.9 | 4.1 |
| 锡/(mg/kg) | 115 | 176 |
| 总砷/(mg/kg) | 0.08 | 0.26 |
| 铅/(mg/kg) | 0.05 | 0.35 |
从表2的结果表明，本发明提供的桑葚罐头，经检测，各理化指标均符合国家标准，食用安全健康。
实施例和对比例桑葚罐头的营养成分：
分别取适量实施例和对比例的桑葚罐头，进行营养成分的检测；实施例和对比例桑葚罐头的营养成分见表3。
表3：实施例和对比例桑葚罐头的营养成分（每100g）
| 项目 | 实施例 | 对比例 |
| 钙/(mg) | 18.83 | 2.75 |
| 钾/(mg) | 22.43 | 6.31 |
| 花色苷/(mg) | 62.16 | 14.15 |
| 总多酚/(mg) | 225.65 | 56.73 |
| 类黄酮/(mg) | 67.68 | 13.64 |
从表3的结果表明，本发明提供的桑葚罐头所含有的维生素、钙、钾和花色苷含量均明显高于对比例，说明本发明提供的桑葚罐头含有丰富的营养物质。
Claims (2)
1.一种桑葚罐头，其特征在于，由以下重量份的原料制成：桑葚73~75、低聚木糖51~53、食盐1.6~1.8、魔芋淀粉1.2~1.4、虾青素0.12~0.14、溶菌酶0.02~0.03。
2. 根据权利要求1所述桑葚罐头的制备方法，其特征在于，具体包括以下步骤：
（1）选择新鲜、完整、8~9成熟的桑葚，漂洗干净，去蒂，均匀撒上食盐，于2~4℃腌制6~8小时，取出，置于-44~-42℃冷冻干燥至含水量为桑葚重量的41~43%，得半干桑葚；
（2）向魔芋淀粉中加入魔芋淀粉重量8~10倍量的水，搅拌均匀，加入虾青素，45~47转/分钟搅拌18~20分钟，得魔芋淀粉溶液；
（3）将魔芋淀粉溶液置于容器内，1.5~2.0℃/分钟升高温度至100℃，加入低聚木糖和溶菌酶，52~54转/分钟搅拌熬煮，至含水量为魔芋淀粉重量的4~5倍，得罐头浆；
（4）将干燥桑葚和罐头浆按照规格装入罐头瓶，盖上瓶盖，留有缝隙，置于85~90℃的水中热烫15~20分钟，取出，迅速拧紧瓶盖，自然冷却至室温，得桑葚罐头；
（5）将瓶身擦净，贴标签，检验是否漏气，得成品。
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