CN106387783A - 一种石细胞含量较高的梨果实的腌渍方法 - Google Patents
一种石细胞含量较高的梨果实的腌渍方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
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- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
- A23B7/0056—Preserving by heating by direct or indirect contact with heating gases or liquids with packages
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- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种石细胞含量较高的梨果实的腌渍方法,属于梨果腌渍领域,使用花椒,姜片,黄酒或烧酒,蒜片,茴香,干辣椒,梨果,盐,水进行腌制,本发明前期处理采用腌渍和乳酸发酵的方法,后期处理采用杀菌和真空保藏,不仅提高了各种梨果的利用率,还使其药用价值得到了充分的发挥,并具有口感好、风味独特的优点。
Description
技术领域
本发明涉及梨果腌渍领域,具体为一种石细胞含量较高的梨果实的腌渍方法。
背景技术
梨(pyrus spp.)为蔷薇科梨属植物,是世界上重要的落叶果树之一。梨树栽培历史悠久,资源丰富,我国的栽培面积和产量一直居世界首位。梨果实多汁,既可食用,又可入药,为“百果之宗”,绞为梨汁,名为“天生甘露饮”。梨中含有大量的维生素A,胡萝卜素,蛋白质,糖类、钙、磷。具有降压、清热、镇静的作用,对于治疗心脏病、头晕目眩耳鸣,都有很好的治疗效果。像老年人多吃一些梨,可以帮助净化人体器官,存储钙营养,软化血管起到补钙的作用,因而深受人们喜爱。
梨果实的食用品质一直是人们所关注的问题,是决定梨果实经济价值的重要因素,因此提高梨的食用品质具有重要意义。梨果实食用品质受多种因素的影响,石细胞是影响李果实品质的主要因素之一,是梨所特有的,它不仅影响果实的食用品质,而且影响其加工品质。
石细胞是一种厚壁组织细胞,由薄壁组织细胞在其初生壁上沉积了次生壁而形成,由于其具有硬化的壁,所以称为石细胞。不同品种梨的石细胞大小、数目、含量均不同。梨果肉石细胞团大小分布多在151~200μm,100~150、201~250μm的较少,251~300μm的更少,301~500μm的极少。研究表明,梨石细胞团直径小于150μm的食用时不容易感觉出来。300μm以上的梨品种果肉质地较粗,口感多渣。
对全国304个梨品种调查发现,秋子梨品种的果肉石细胞含量最高,约 70%的品种每百克果肉石细胞含量在 1.2 g 以上,平均 1.887 g;新疆梨次之,约 50%的品种其果肉石细胞含量在 1.2 g 以上,平均 0.939 g;秋子梨和新疆梨果肉石细胞含量在 0.6 g 以下的品种很少,不到 20%。供试品种中所测得的石细胞含量最多的前 10 个品种全是秋子梨,如扫帚苗子(6.678 g/100g)、花盖(5.136 g/100g)、鸭广梨(4.995 g/100g)、尖把梨(3.341 g/100g)、软儿梨(2.871 g/100g)、直把子(2.854 g/100g)、红八里香(2.814 g/100g)、红糖梨(2.778 g/100g)、青糖梨(2.709 g/100g)、官红宵(2.461 g/100g)。以上品种的梨果,虽然营养价值和药用价值较高,但是,因其果皮较厚,果肉中含有较多的石细胞而口感多渣,另外还有一些梨因果个较小影响了其商品价值,而被舍弃,这些都导致了资源的浪费。
发明内容
本发明针对以上不足之处,提供了一种石细胞含量较高的梨果实的腌渍方法,不仅提高了各种梨果的利用率,还使其药用价值得到了充分的发挥,并具有口感好、风味独特的优点。
本发明解决其技术问题所采用的技术方案是:一种石细胞含量较高的梨果实的腌渍方法,所需原料及用量范围为:花椒4~6g,姜片20~30g,黄酒或烧酒50~100ml,蒜片25~35g,茴香1~2g,干辣椒3~4g、梨果4.2~5.4kg、盐800g,盐:水为8:100;
具体腌渍过程如下:
①、空瓶的准备及消毒:准备可以密封的洁净玻璃瓶,要求瓶外形整齐,瓶口和瓶盖边缘无缺口或变形;用毛刷刷洗后用清水或高压水喷洗数次,热水或热蒸汽杀菌后,倒置沥干备用,瓶盖也做同样处理;
②、选果:选取7~8成熟,个体大小均一、表面光滑、肉质细密,无病虫害及机械伤的梨果实,选果时注意轻拿轻放;
③、清洗:用流动清水或高压喷水清净果实,晾干水分;
④、腌渍液配制:将清水煮沸,以水和盐为100比8的比例,调制好盐水,待盐水冷却后,加入上述配料,搅拌均匀后,倒入瓶内;
⑤、腌渍:将晾干的梨果实投入腌渍液内,室温20~25℃下密封腌渍7~10天,捞出;
⑥、装袋、抽真空:腌渍过的梨果实带少许腌渍液真空包装;
⑦、杀菌:采用巴氏灭菌法,在80℃水浴中加热15分钟,取出后迅速用冷水冷却,擦净表面。
⑧、包装贮藏:将腌渍产品贴标装箱,储存于阴凉干燥处;
⑨、检验:抽取部分样品置于37℃的恒温箱内保温7天,检验产品的胀袋率和感官品质,抽检合格后产品即可上市。
本发明的有益效果表现在:
A、腌制是保鲜贮藏新鲜果蔬的一种手段,也是提高果蔬制品风味的一种方法。果蔬的腌制原理归纳起来主要有两个方面:一是腌渍过程中自始至终都存在着食盐的渗透作用,另一方面是腌渍过程中有大量的微生物生长、繁殖、衰灭,即是微生物的发酵作用贯穿于腌渍过程的始终,而乳酸发酵是盐渍过程中各种发酵作用中最主要的发酵作用,是乳酸菌将糖类物质转化成主要产物为乳酸的生物化学过程;再者就是香辛料的作用使有害微生物活动受到抑制,同时也给腌制品增加了色、香、味。梨果实内含的糖类、蛋白质等物质在加工腌制过程中,由于微生物的活动发生了一系列的化学反应,产生了具有特殊色、香味的物质。
B、为了提高石细胞含量较高的梨果实利用价值,适应腌制品的低盐化、营养化和安全天然化的发展趋势,本发明创新了梨果实的腌制工艺。所选用腌渍液原料配比合理、与梨果实本身口感相得益彰。腌制时加入的香料及调味品不但起到调味作用,还具有不同程度的杀菌防腐能力。
C、本发明前期处理采用腌渍和乳酸发酵的方法,后期处理采用杀菌和真空包装,在梨果实产品中未见类似报道;在传统罐藏工艺的基础上加以改进利用,确保了产品的密封性,延长产品贮藏寿命。排气及巴氏杀菌温度都不超过100℃,保护梨果实内的营养成分不被破坏。
D、取试制的梨果实腌渍产品适量置于洁净白瓷盘中,在光线明亮处用目测、鼻嗅、口尝,鉴定其外观、色泽、气味与滋味、组织状态及杂志。
产品特征如下:
项 目 | 指 标 |
外 观 | 大小均匀、适中,无病斑和腐烂 |
色 泽 | 果肉色白、洁净 |
气味与滋味 | 具有该产品应有气味与滋味,无异味,鲜、咸、甜味适度 |
组织形态 | 组织紧密、肉质脆嫩,汤汁清透 |
杂 质 | 无肉眼可见外来杂质 |
产品理化指标如下:
食盐含量:1.26 %;
总酸(以乳酸计)含量:0.75 %;
亚硝酸钠含量:1.2 mg/kg ;
菌落总数<10 CFU/g,大肠菌群<3.0 MPN/g,霉菌和酵母菌计数<10 CFU/g
产品符合国家GB2714标准。
具体实施方式
实施例1
一种石细胞含量较高的梨果实的腌渍方法,所需原料及用量范围为:花椒4g,姜片20g,黄酒50ml,蒜片25g,茴香1g,干辣椒3g、梨果4.2kg、盐800g、盐:水为8:100;
具体腌渍过程如下:
①、空瓶的准备及消毒:准备可以密封的洁净玻璃瓶,要求瓶外形整齐,瓶口和瓶盖边缘无缺口或变形;用毛刷刷洗玻璃瓶后用清水或高压水喷洗数次,热水或热蒸汽杀菌后,倒置沥干备用,瓶盖也做同样处理;
②、选果:选取7~8成熟,个体大小均一、表面光滑、肉质细密,无病虫害及机械伤的梨果实,选果时注意轻拿轻放;
③、清洗:用流动清水或高压喷水清净果实,晾干水分;
④、腌渍液配制:将清水煮沸,然后以水和盐为100比8的比例,调制好盐水,待盐水冷却后,加入上述配料,搅拌均匀后,倒入瓶内,瓶口密封;
⑤、腌渍:将晾干的梨果实投入腌渍液内,室温20~25℃下密封腌渍7~10天,捞出;
⑥、装袋、抽真空:腌渍过的梨果实带少许腌渍液真空包装;
⑦、杀菌:采用巴氏灭菌法,在80℃水浴中加热15分钟,取出后迅速用冷水冷却,擦净表面。
⑧、包装贮藏:将腌渍产品贴标装箱,储存于阴凉干燥处;
⑨、检验:抽取部分样品置于37℃的恒温箱内保温7天,检验产品的胀袋率和感官品质,抽检合格后产品即可上市。
实施例2
一种石细胞含量较高的梨果实的腌渍方法,所需原料及用量范围为:花椒6g,姜片30g,烧酒100ml,蒜片35g,茴香2g,干辣椒4g、梨果5.4kg、盐800g、盐:水为8:100;
具体腌渍过程如下:
①、空瓶的准备及消毒:准备可以密封的洁净玻璃瓶,要求瓶外形整齐,瓶口和瓶盖边缘无缺口或变形;用毛刷刷洗玻璃瓶后用清水或高压水喷洗数次,热水或热蒸汽杀菌后,倒置沥干备用,瓶盖也做同样处理;
②、选果:选取7~8成熟,个体大小均一、表面光滑、肉质细密,无病虫害及机械伤的梨果实,选果时注意轻拿轻放;
③、清洗:用流动清水或高压喷水清净果实,晾干水分;
④、腌渍液配制:将清水煮沸,然后以水和盐为100比8的比例,调制好盐水,待盐水冷却后,加入上述配料,搅拌均匀后,倒入瓶内,瓶口密封;
⑤、腌渍:将晾干的梨果实投入腌渍液内,室温20~25℃下密封腌渍7~10天,捞出;
⑥、装袋、抽真空:腌渍过的梨果实带少许腌渍液真空包装;
⑦、杀菌:采用巴氏灭菌法,在80℃水浴中加热15分钟,取出后迅速用冷水冷却,擦净表面。
⑧、包装贮藏:将腌渍产品贴标装箱,储存于阴凉干燥处;
⑨、检验:抽取部分样品置于37℃的恒温箱内保温7天,检验产品的胀袋率和感官品质,抽检合格后产品即可上市。
实施例3
一种石细胞含量较高的梨果实的腌渍方法,所需原料及用量范围为:花椒5g,姜片25g,黄酒80ml,蒜片30g,茴香1.5g,干辣椒3.5g、梨果4.8kg、盐800g、盐:水为8:100;
具体腌渍过程如下:
①、空瓶的准备及消毒:准备可以密封的洁净玻璃瓶,要求瓶外形整齐,瓶口和瓶盖边缘无缺口或变形;用毛刷刷洗玻璃瓶后用清水或高压水喷洗数次,热水或热蒸汽杀菌后,倒置沥干备用,瓶盖也做同样处理;
②、选果:选取7~8成熟,个体大小均一、表面光滑、肉质细密,无病虫害及机械伤的梨果实,选果时注意轻拿轻放;
③、清洗:用流动清水或高压喷水清净果实,晾干水分;
④、腌渍液配制:将清水煮沸,然后以水和盐为100比8的比例,调制好盐水,待盐水冷却后,加入上述配料,搅拌均匀后,倒入瓶内,瓶口密封;
⑤、腌渍:将晾干的梨果实投入腌渍液内,室温20~25℃下密封腌渍7~10天,捞出;
⑥、装袋、抽真空:腌渍过的梨果实带少许腌渍液真空包装;
⑦、杀菌:采用巴氏灭菌法,在80℃水浴中加热15分钟,取出后迅速用冷水冷却,擦净表面。
⑧、包装贮藏:将腌渍产品贴标装箱,储存于阴凉干燥处;
⑨、检验:抽取部分样品置于37℃的恒温箱内保温7天,检验产品的胀袋率和感官品质,抽检合格后产品即可上市。
Claims (1)
1.一种石细胞含量较高的梨果实的腌渍方法,其特征在于:
所需原料及用量范围为:花椒4~6g,姜片20~30g,黄酒或烧酒50~100ml,蒜片25~35g,茴香1~2g,干辣椒3~4g,梨果4.2~5.4kg,盐800g,盐:水为8:100;
具体腌渍过程如下:
①、空瓶的准备及消毒:准备可以密封的洁净玻璃瓶,要求瓶外形整齐,瓶口和瓶盖边缘无缺口或变形;用毛刷刷洗玻璃瓶后用清水或高压水喷洗数次,热水或热蒸汽杀菌后,倒置沥干备用,瓶盖也做同样处理;
②、选果:选取7~8成熟,个体大小均一、表面光滑、肉质细密,无病虫害及机械伤的梨果实,选果时注意轻拿轻放;
③、清洗:用流动清水或高压喷水清净果实,晾干水分;
④、腌渍液配制:将清水煮沸,然后以水和盐为100比8的比例,调制好盐水,待盐水冷却后,加入上述配料,搅拌均匀后,倒入瓶内,瓶口密封;
⑤、腌渍:将晾干的梨果实投入腌渍液内,室温20~25℃下密封腌渍7~10天,捞出;
⑥、装袋、抽真空:腌渍过的梨果实带少许腌渍液真空包装;
⑦、杀菌:采用巴氏灭菌法,在80℃水浴中加热15分钟,取出后迅速用冷水冷却,擦净表面;
⑧、包装贮藏:将腌渍产品贴标装箱,储存于阴凉干燥处;
⑨、检验:抽取部分样品置于37℃的恒温箱内保温7天,检验产品的胀袋率和感官品质,抽检合格后产品即可上市。
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CN101731324A (zh) * | 2009-12-29 | 2010-06-16 | 河北科技师范学院 | 一种特殊风味梨罐头的制备方法 |
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CN103053972A (zh) * | 2012-12-05 | 2013-04-24 | 山东省果树研究所 | 一种无花果青果的腌渍方法 |
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