CN106538809A - 一种低糖绿茶味芒果果脯的加工方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种低糖绿茶味芒果果脯的加工方法,所述方法包括下列步骤:1)、将芒果肉和核不分离,将芒果肉菱形或方形,分别高压浸泡低浓度盐水、绿茶浓缩液、罗汉果浓缩液,捞出晾干,在零下30℃冷冻1小时;2)、将经过步骤1)的芒果,置于温度为50‑60℃循环热风中烘烤1‑2小时后,把芒果肉切下,将芒果肉铺成一层,置于温度为70‑80℃循环热风中烘烤2‑4小时,喷上所述罗汉果浓缩液芒果肉,再喷洒上绿茶粉芒果肉,置于温度为30‑40℃循环热风中烘烤1‑2小时,即得所述低糖绿茶味芒果果脯;本发明果脯采用罗汉果作为甜味剂,低糖,采用绿茶浓缩液作为调味剂,使得本发明具有绿茶口味,不添加任何添加剂绿色环保。
Description
技术领域
本发明涉及水果加工技术领域。更具体地说,本发明涉及一种低糖绿茶味芒果果脯的加工方法。
背景技术
芒果果实营养价值极高,维生素A含量高达3.8%,比杏子还要多出1倍。维生素C的含量也超过橘子、草莓。芒果含有糖、蛋白质及钙、磷、铁等营养成分,均为人体所必需。根据对我国芒果产区几个芒果主要品种分析资料归纳,芒果可溶性固形物14%-24.8%,含糖量11%-19%,蛋白质0.65%-1.31%,每100克果肉含胡萝卜素2281-6304微克,而且人体必需的微量元素<硒、钙、磷、钾等>含量也很高。芒果是一种不易保存的水果,加上云南、广东、广西、海南、福建、台湾等省区是我国芒果的主要产地,由于产地的限制,芒果多在运输途中,保存不当,容易腐烂,易变质,造成经济损失;所以将芒果加工成果脯,容易保存,易于运输,具有显著的经济效益。目前芒果果脯一般采用传统方法进行加工,一般经热烫、护色、硬化、冷却、再采取先高温、再中温、再高温的干燥复杂工艺方法,芒果营养易于流失,色、香、味、形状变异大,口感差;而现阶段主要冷冻干燥技术,冷冻干燥的时间一般都在15个小时以上,加工耗时长,维持温度-30℃以下,从而能耗较大,加工成本较高。
发明内容
本发明的一个目的是解决至少上述问题,并提供一种低糖绿茶味芒果果脯的加工方法,本发明将芒果肉和核,不分离切成菱形或方形,高压浸泡低浓度盐水、绿茶浓缩液、罗汉果浓缩液,浸泡后绿茶浓缩液使得低糖绿茶味芒果果脯在加热干燥后形状保持良好且色泽好看,添加的罗汉果浓缩液代替蔗糖或麦芽糖,使得本发明具有甜味,使得本发明低糖,同时减少营养成分的流失,加工时间缩短降低加工的成本,并且不添加任何防腐剂和色素,食用安全健康。
本发明提供的技术方案为:
本发明低糖绿茶味芒果果脯的加工方法包括下列步骤:
1)、挑选无腐烂变质8-9成熟芒果,将芒果去皮,沿着芒果的形状将芒果肉切成边长0.5-1厘米菱形或方形,接着芒果放入含有2%质量分数的食盐溶液高压下浸泡10-20分钟,捞出沥干后置于绿茶浓缩液中高压浸泡1-2小时后,再次捞出沥干后置于罗汉果浓缩液中高压浸泡1-2小时后,捞出晾干,在零下30℃冷冻1小时;
2)、将经过步骤1)的芒果,置于温度为50-60℃循环热风中烘烤1-2小时后,把芒果肉切下,将芒果肉铺成一层,置于温度为70-80℃循环热风中烘烤2-4小时,喷上所述罗汉果浓缩液10ml/kg芒果肉,增加芒果的甜味,再喷洒上绿茶粉50g/kg芒果肉,增重绿茶口味,使得本发明具有绿茶口味,并且具有芒果的香甜,置于温度为30-40℃循环热风中烘烤1-2小时,即得所述低糖绿茶味芒果果脯。
优选的是,步骤1)中高压为0.1-0.5Mpa。
优选的是,步骤1)浸泡的温度为45℃。
优选的是,步骤2)中所述绿茶粉为粒径10微米以下粉末。
优选的是,步骤2)中置于温度为30-40℃循环热风中烘烤1-2小时后还包括将芒果干冷却后置于零下30℃冷冻1小时后,回温至25℃,采用微波灭菌1-3分钟,微波的温度为70-90℃,采用微波灭菌能够有效的灭除细菌,并且低温灭菌避免高温有效减少本发明中营养物质的流失。
优选的是,所述绿茶浓缩液由以下方法制成:将绿茶叶干燥制成茶粉,将茶粉与水按重量比1∶2混合后,超声波提取1小时后,离心提取过滤提取上清液,再减压蒸发浓缩至上清液体积的1/4,得到所述绿茶浓缩液,通过减压蒸发浓缩能使绿茶提取液能减少茶多酚损失,并且浓缩使茶多酚含量增多,使得本发明的绿茶浓缩液起到很好的抗氧化作用。
优选的是,所述罗汉果浓缩液由以下方法制成:将成熟罗汉果干燥制成罗汉果粉,按重量比1-5∶2-12加入水,温度为70-80℃煎煮1-2小时,过滤得到滤液,将滤液减压蒸发浓缩至原来体积的1/4,得到所述罗汉果浓缩液。
绿茶是未经发酵制成的茶,保留了鲜叶的天然物质,含有的茶多酚、儿茶素、叶绿素、咖啡碱、氨基酸、维生素等营养成分也较多。绿茶中的这些天然营养成份对防衰老、防癌、抗癌、杀菌、消炎等具有特殊效果,是其他茶类所不及的;
罗汉果含有罗汉果甜苷、多种氨基酸和维生素等药用成分,主治肺热痰火咳嗽、咽喉炎、扁桃体炎、急性胃炎、便秘等。是中国广西桂林市著名特产,是桂林三宝之一。罗汉果又称为甜味素,因其甜度高、热量低而作为甜味剂广泛使用,常作为肥胖者和糖尿病患者的代用糖。
本发明至少包括以下有益效果:
本发明采用先干燥,再将芒果肉切下,能保持芒果果脯的形状,高压浸泡低浓度盐水、绿茶浓缩液、罗汉果浓缩液,浸泡后绿茶浓缩液使得低糖绿茶味芒果果脯在加热干燥后形状保持良好且色泽好看,芒果果脯一般糖份含量过高,不适用于血糖患者,本发明添加的罗汉果浓缩液代替蔗糖或麦芽糖,使得本发明具有甜味,使得本发明低糖,且减少了热烫、护色、硬化过程,不增加化学添加剂,在烘干过程中采用低温干燥,减少营养物质流失,一般芒果果脯味道单一,食多容易腻,本发明使用绿茶浓缩液浸泡,使得本发明果脯具有绿茶口。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
结合下面实施例对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
本发明一个实施方式,低糖绿茶味芒果果脯的加工方法包括下列步骤:
1)、挑选无腐烂变质8-9成熟芒果,将芒果去皮,沿着芒果的形状将芒果肉切成边长0.5-1厘米菱形或方形,接着芒果放入含有2%质量分数的食盐溶液高压下浸泡10-20分钟,捞出沥干后置于绿茶浓缩液中高压浸泡1-2小时后,再次捞出沥干后置于罗汉果浓缩液中高压浸泡1-2小时后,捞出晾干,在零下30℃冷冻1小时;
2)、将经过步骤1)的芒果,置于温度为50-60℃循环热风中烘烤1-2小时后,把芒果肉切下,将芒果肉铺成一层,置于温度为70-80℃循环热风中烘烤2-4小时,喷上所述罗汉果浓缩液10ml/kg芒果肉,再喷洒上绿茶粉50g/kg芒果肉,置于温度为30-40℃循环热风中烘烤1-2小时,即得所述低糖绿茶味芒果果脯。
在上述基础上,本发明优选的实施方式:
本发明另一个实施方式,步骤1)中高压为0.1-0.5Mpa。
本发明另一个实施方式,步骤1)浸泡的温度为45℃。
本发明另一个实施方式,步骤2)中所述绿茶粉为粒径10微米以下粉末。
本发明另一个实施方式,步骤2)中置于温度为30-40℃循环热风中烘烤1-2小时后还包括将芒果干冷却后置于零下30℃冷冻1小时后,回温至25℃,采用微波灭菌1-3分钟,微波的温度为70-90℃。
本发明另一个实施方式,所述绿茶浓缩液由以下方法制成:将绿茶叶干燥制成茶粉,将茶粉与水按重量比1∶2混合后,超声波提取1小时后,离心提取过滤提取上清液,再减压蒸发浓缩至上清液体积的1/4,得到所述绿茶浓缩液。
本发明另一个实施方式,所述罗汉果浓缩液由以下方法制成:将成熟罗汉果干燥制成罗汉果粉,按重量比1-5∶2-12加入水,温度为70-80℃煎煮1-2小时,过滤得到滤液,将滤液减压蒸发浓缩至原来体积的1/4,得到所述罗汉果浓缩液。
实施例1
本实施例低糖绿茶味芒果果脯的加工方法包括下列步骤:
1)、挑选无腐烂变质8-9成熟芒果,将芒果去皮,沿着芒果的形状将芒果肉切成边长0.5-1厘米菱形或方形,接着芒果放入含有2%质量分数的食盐溶液高压下浸泡10分钟,捞出沥干后置于绿茶浓缩液中高压浸泡1小时后,再次捞出沥干后置于罗汉果浓缩液中高压浸泡1小时后,捞出晾干,在零下30℃冷冻1小时;
2)、将经过步骤1)的芒果,置于温度为50℃循环热风中烘烤1小时后,把芒果肉切下,将芒果肉铺成一层,置于温度为70℃循环热风中烘烤2小时,喷上所述罗汉果浓缩液10ml/kg芒果肉,再喷洒上绿茶粉50g/kg芒果肉,置于温度为30℃循环热风中烘烤1-2小时,即得所述低糖绿茶味芒果果脯。
实施例2
本实施例低糖绿茶味芒果果脯的加工方法包括下列步骤:
1)、挑选无腐烂变质8-9成熟芒果,将芒果去皮,沿着芒果的形状将芒果肉切成边长0.5-1厘米菱形或方形,接着芒果放入含有2%质量分数的食盐溶液高压下浸泡20分钟,捞出沥干后置于绿茶浓缩液中高压浸泡2小时后,再次捞出沥干后置于罗汉果浓缩液中高压浸泡2小时后,捞出晾干,在零下30℃冷冻1小时;高压为0.5Mpa,浸泡的温度为45℃;
2)、将经过步骤1)的芒果,置于温度为60℃循环热风中烘烤1-2小时后,把芒果肉切下,将芒果肉铺成一层,置于温度为75℃循环热风中烘烤3小时,喷上所述罗汉果浓缩液10ml/kg芒果肉,再喷洒上绿茶粉50g/kg芒果肉,置于温度为35℃循环热风中烘烤1小时,将芒果干冷却后置于零下30℃冷冻1小时后,回温至25℃,采用微波灭菌1分钟,微波的温度为85℃,即得所述低糖绿茶味芒果果脯,所述绿茶粉为粒径10微米以下粉末;所述绿茶浓缩液由以下方法制成:将绿茶叶干燥制成茶粉,将茶粉与水按重量比1∶2混合后,超声波提取1小时后,离心提取过滤提取上清液,再减压蒸发浓缩至上清液体积的1/4,得到所述绿茶浓缩液;所述罗汉果浓缩液由以下方法制成:将成熟罗汉果干燥制成罗汉果粉,按重量比1∶2加入水,温度为85℃煎煮1小时,过滤得到滤液,将滤液减压蒸发浓缩至原来体积的1/4,得到所述罗汉果浓缩液。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (7)
1.一种低糖绿茶味芒果果脯的加工方法,其特征在于,所述方法包括下列步骤:
1)、挑选无腐烂变质8-9成熟芒果,将芒果去皮,沿着芒果的形状将芒果肉切成边长0.5-1厘米菱形或方形,接着芒果放入含有2%质量分数的食盐溶液高压下浸泡10-20分钟,捞出沥干后置于绿茶浓缩液中高压浸泡1-2小时后,再次捞出沥干后置于罗汉果浓缩液中高压浸泡1-2小时后,捞出晾干,在零下30℃冷冻1小时;
2)、将经过步骤1)的芒果,置于温度为50-60℃循环热风中烘烤1-2小时后,把芒果肉切下,将芒果肉铺成一层,置于温度为70-80℃循环热风中烘烤2-4小时,喷上所述罗汉果浓缩液10ml/kg芒果肉,再喷洒上绿茶粉50g/kg芒果肉,置于温度为30-40℃循环热风中烘烤1-2小时,即得所述低糖绿茶味芒果果脯。
2.根据权利要求1所述的低糖绿茶味芒果果脯的加工方法,其特征在于,步骤1)中高压为0.1-0.5Mpa。
3.根据权利要求1所述的低糖绿茶味芒果果脯的加工方法,其特征在于,步骤1)浸泡的温度为45℃。
4.根据权利要求4所述的低糖绿茶味芒果果脯的加工方法,其特征在于,步骤2)中所述绿茶粉为粒径10微米以下粉末。
5.根据权利要求1或4所述的低糖绿茶味芒果果脯的加工方法,其特征在于,步骤2)中置于温度为30-40℃循环热风中烘烤1-2小时后还包括将芒果干冷却后置于零下30℃冷冻1小时后,回温至25℃,采用微波灭菌1-3分钟,微波的温度为70-90℃。
6.根据权利要求1所述的低糖绿茶味芒果果脯的加工方法,其特征在于,所述绿茶浓缩液由以下方法制成:将绿茶叶干燥制成茶粉,将茶粉与水按重量比1∶2混合后,超声波提取1小时后,离心提取过滤提取上清液,再减压蒸发浓缩至上清液体积的1/4,得到所述绿茶浓缩液。
7.根据权利要求1所述的低糖绿茶味芒果果脯的加工方法,其特征在于,所述罗汉果浓缩液由以下方法制成:将成熟罗汉果干燥制成罗汉果粉,按重量比1-5∶2-12加入水,温度为70-80℃煎煮1-2小时,过滤得到滤液,将滤液减压蒸发浓缩至原来体积的1/4,得到所述罗汉果浓缩液。
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CN102894170A (zh) * | 2012-10-18 | 2013-01-30 | 山东建筑大学 | 一种低糖菊芋果脯的制备方法及所得菊芋果脯 |
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