CN106107667A - 一种软枣猕猴桃罐头及其制备方法 - Google Patents
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Abstract
本发明涉及一种软枣猕猴桃罐头及其制备方法,属于果蔬制品技术领域。一种软枣猕猴桃罐头,主要由冻干软枣猕猴桃果和白砂糖制备而成;所述的冻干软枣猕猴桃果是按照如下方法制备得到:取新鲜软枣猕猴桃,去除果柄,并清洗干净,用食用青色素和维生素C的水溶液浸泡48小时后,冷冻干燥。冷冻干燥的条件为常规的试验条件即可,优选为:干燥室压力为100‑110Pa,加热板温度为40‑45℃,降温速率为‑0.2℃/min。本发明制备的软枣猕猴桃罐头,鲜味接近新鲜软枣猕猴桃,无传统罐头长久保存的不良口感;弹性足,无长期水泡果实软散的不良口感;且软枣猕猴桃每粒都完整无损,光亮、饱满,外观品质好。
Description
技术领域
本发明涉及一种果蔬制品,具体为一种软枣猕猴桃罐头及其制备方法。
背景技术
软枣猕猴桃,俗名软枣子,是长白山区著名的野生浆果之一,属多年生藤类木本植物,主要生长在深林深处,属野生绿色果品。其果皮绿色光滑,果肉呈绿色,细嫩多汁,风味独特,酸甜适口,营养丰富,含有多种抗氧化物质,能够起到抗氧化、清热降火的作用,可以有效地预防和治疗便秘和痔疮;此外还具有免疫调节、降血脂等功效。软枣猕猴桃还含大量的维生素C、钙、磷、铁、镁等微量元素及多种氨基酸,其维生素C含量高达450mg/100g,是苹果、梨的80-100倍,柑橘的5-10倍。
目前市场上对软枣猕猴桃进行深加工的制品较少,未见有软枣猕猴桃罐头,而传统的制作罐头的工艺,果蔬营养成分、色泽均被大量破坏,而且口感和新鲜果蔬有较大差异。
发明内容
针对现有技术的不足,本发明提供一种软枣猕猴桃罐头及其制备方法,软枣猕猴桃罐头,口感鲜美,原料成本低,且制备方法简单易实现。
本发明的技术方案如下:一种软枣猕猴桃罐头,主要由冻干软枣猕猴桃果和白砂糖制备而成;所述的冻干软枣猕猴桃果是按照如下方法制备得到:取新鲜软枣猕猴桃,去除果柄,并清洗干净,用食用青色素和维生素C的水溶液浸泡48小时以上,冷冻干燥。
进一步的,冷冻干燥的条件为常规的试验条件即可,优选为:干燥室压力为100-110Pa,加热板温度为40-45℃,降温速率为-0.2℃/min。
进一步的,所述的食用青色素与新鲜软枣猕猴桃的质量份数比为(1-2):100。
进一步的,所述的维生素C与新鲜软枣猕猴桃的质量份数比为(2-3):100。
进一步的,所述的新鲜软枣猕猴桃与白砂糖的质量份数比为(5-10):1。
本发明同时请求保护上述的软枣猕猴桃罐头的制备方法,该方法包括如下步骤:(1)取新鲜软枣猕猴桃,去除果柄,并清洗干净,用食用青色素和维生素C的水溶液浸泡48小时后,冷冻干燥;所述的冷冻干燥条件为:干燥室压力为100-110Pa,加热板温度为40-45℃,降温速率为-0.2℃/min;(2)将白砂糖用水溶解,白砂糖与水的质量体积比为1:3;溶解后,煮沸10-20分钟,冷却;(3)将冻干果软枣猕猴桃放入罐体中,缓慢注入白砂糖水溶液;(4)密封、杀菌;(5)静置3-5天。
本发明的有益效果如下:(1)本发明提供了一种软枣猕猴桃鲜果的新制品,延长了软枣猕猴桃的保鲜期;(2)本发明制备的软枣猕猴桃罐头,鲜味接近新鲜软枣猕猴桃,无传统罐头长久保存的不良口感;弹性足,无长期水泡果实软散的不良口感;且软枣猕猴桃每粒都完整无损,光亮、饱满,外观品质好;(3)本发明软枣猕猴桃罐头的配方原料易得、成本低;(4)本发明软枣猕猴桃罐头的制备方法操作简单、使用的设备少,便于市场化应用;(5)本发明先将软枣猕猴桃进行冷冻干燥后再制成罐头制品,不仅可以很好的将新鲜果蔬的风味和营养元素保留下来,还能使果肉在罐头汤液中长期保持弹性足,不软榻,果肉长期完整无损。
具体实施方式
以下通过实施例对本发明进行说明,但不用来限制本发明的范围,本发明所用原料无特殊说明,均市售可得。
实施例1
(1)取食用青色素10克,维生素C 20克加入到1000克水中,混合均匀,得到食用青色素与维生素C的混合液;
(2)新鲜软枣猕猴桃1000克,去除果柄,清洗干净后放入步骤(1)得到食用青色素与维生素C的混合液中浸泡48小时;
(3)取出浸泡后的新鲜软枣猕猴桃,在干燥室压力为100Pa,加热板温度为40℃,降温速率为-0.2℃/min条件下冷冻干燥,得到冻干软枣猕猴桃果;
(4)白砂糖200克溶于600克水中,煮沸10分钟,冷却;
(5)将冻干软枣猕猴桃果放入罐体中,缓慢注入冷却后的白砂糖水溶液;
(6)密封:将罐盖置于罐体上进行真空密封,罐头真空度在0.05Mpa以下;
(7)杀菌:采用辐照杀菌法,辐照剂量为7.2×105kGy,时间20分钟;静置5天即得软枣猕猴桃罐头。
实施例2
(1)取食用青色素20克,维生素C 30克加入到1000克水中,混合均匀,得到食用青色素与维生素C的混合液;
(2)新鲜软枣猕猴桃1000克,去除果柄,清洗干净后放入步骤(1)得到食用青色素与维生素C的混合液中浸泡48小时;
(3)取出浸泡后的新鲜软枣猕猴桃,在干燥室压力为110Pa,加热板温度为45℃,降温速率为-0.2℃/min条件下冷冻干燥,得到冻干软枣猕猴桃果;
(4)白砂糖100克溶于300克水中,煮沸10分钟,冷却;
(5)将冻干软枣猕猴桃果放入罐体中,缓慢注入冷却后的白砂糖水溶液;
(6)密封:将罐盖置于罐体上进行真空密封,罐头真空度在0.04Mpa以下;
(7)杀菌:采用辐照杀菌法,辐照剂量为7.0×105kGy,时间20分钟,静置5天即得软枣猕猴桃罐头。
实施例3
(1)取食用青色素15克,维生素C 25克加入到1000克水中,混合均匀,得到食用青色素与维生素C的混合液;
(2)新鲜软枣猕猴桃1000克,去除果柄,清洗干净后放入步骤(1)得到食用青色素与维生素C的混合液中浸泡48小时;
(3)取出浸泡后的新鲜软枣猕猴桃,在干燥室压力为105Pa,加热板温度为44℃,降温速率为-0.2℃/min条件下冷冻干燥,得到冻干软枣猕猴桃果;
(4)白砂糖125克溶于375克水中,煮沸10分钟,冷却;
(5)将冻干软枣猕猴桃果放入罐体中,缓慢注入冷却后的白砂糖水溶液;
(6)密封:将罐盖置于罐体上进行真空密封,罐头真空度在0.04Mpa以下;
(7)杀菌:采用辐照杀菌法,辐照剂量为7.0×105kGy,时间20分钟,静置3天即得软枣猕猴桃罐头。
对实施例1-3所制备得到的软枣猕猴桃罐头进行感官评价,见下表:
表1 软枣猕猴桃罐头感官评定表
从上表知,本发明制备的软枣猕猴桃罐头,鲜味接近新鲜软枣猕猴桃,无传统罐头长久保存的不良口感;弹性足,无长期水泡果实软散的不良口感;且软枣猕猴桃每粒都完整无损,光亮、饱满,外观品质好。将本发明的软枣猕猴桃在常温下储存,1年内无任何外观、口感和色泽上的变化,保质期为1年。
以上内容仅为本发明的较佳实施例,对于本领域的普通技术人员,依据本发明的思想,在具体实施方式及应用范围上均会有改变之处,本说明书内容不应理解为对本发明的限制。
Claims (6)
1.一种软枣猕猴桃罐头,其特征在于,主要由冻干软枣猕猴桃果和白砂糖制备而成;
所述的冻干软枣猕猴桃果是按照如下方法制备得到:取新鲜软枣猕猴桃,去除果柄,并清洗干净,用食用青色素和维生素C的水溶液浸泡48小时以上,冷冻干燥。
2.如权利要求1所述的软枣猕猴桃罐头,其特征在于,所述的冷冻干燥条件为:干燥室压力为100-110Pa,加热板温度为40-45℃,降温速率为-0.2℃/min。
3.如权利要求1所述的软枣猕猴桃罐头,其特征在于,所述的食用青色素与新鲜软枣猕猴桃的质量份数比为(1-2):100。
4.如权利要求1所述的软枣猕猴桃罐头,其特征在于,所述的维生素C与新鲜软枣猕猴桃的质量份数比为(2-3):100。
5.如权利要求1所述的软枣猕猴桃罐头,其特征在于,所述的新鲜软枣猕猴桃与白砂糖的质量份数比为(5-10):1。
6.一种软枣猕猴桃罐头的制备方法,其特征在于,包括如下步骤:(1)取新鲜软枣猕猴桃,去除果柄,并清洗干净,用食用青色素和维生素C的水溶液浸泡48小时后,冷冻干燥;所述的冷冻干燥条件为:干燥室压力为100-110Pa,加热板温度为40-45℃,降温速率为-0.2℃/min,得到冻干软枣猕猴桃果;(2)将白砂糖用水溶解,白砂糖与水的质量体积比为1:3;溶解后,煮沸10-20分钟,冷却;
(3)将冻干软枣猕猴桃果放入罐体中,缓慢注入白砂糖水溶液;
(4)密封、杀菌;(5)静置3-5天。
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CN1376412A (zh) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | 多种口味的冻干保鲜水果及其制备方法 |
CN102986845A (zh) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | 一种草莓罐头 |
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CN1376412A (zh) * | 2002-04-04 | 2002-10-30 | 北京美味珍食品有限责任公司 | 多种口味的冻干保鲜水果及其制备方法 |
CN102986845A (zh) * | 2011-09-14 | 2013-03-27 | 大连康源食品有限公司 | 一种草莓罐头 |
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