CN106858020A - 蓝莓果干及其制备方法 - Google Patents
蓝莓果干及其制备方法 Download PDFInfo
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- CN106858020A CN106858020A CN201710150023.4A CN201710150023A CN106858020A CN 106858020 A CN106858020 A CN 106858020A CN 201710150023 A CN201710150023 A CN 201710150023A CN 106858020 A CN106858020 A CN 106858020A
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- dried fruit
- blueberries
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- blueberry
- color
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Classifications
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种蓝莓果干及其制备方法，所述蓝莓果干的制备方法包括以下步骤：(1)蓝莓果预处理；(2)护色；(3)糖渍；(4)干燥；(5)灭菌。本发明蓝莓果干及其制备方法，通过护色硬化液的浸泡，在极大程度上保留了蓝莓的营养成分，得到的蓝莓果干外观、口感好，延长了蓝莓果干的保质期，糖渍过程采用棉籽糖或水苏糖，有利于人体健康，本发明制备的蓝莓果干在品质保证、产品保质期等方面具有明显的优势。
Description
技术领域
本发明涉及一种蓝莓果干及其制备方法，属于食品加工技术领域。
背景技术
蓝莓果(Semen Trigonellae)是蓝果越橘的统称，为杜鹃花科越桔亚科越橘属落叶小灌丛。蓝莓果属于浆果，果皮颜色呈蓝色或紫罗兰色，颜色十分的鲜亮，果皮表面包一层白色果粉，果实性状呈圆形，直径1cm左右，籽极小，果肉柔软细腻，不仅柔软多汁、甜酸可口、风味极佳，而且鲜食、加工皆可。
蓝毒果实富含营养，含有丰富的对人体健康有益物质，能够抗氧化、抗菌，具有丰富纤维、鞣酸和叶酸等，故被誉为“楽果之王”。蓝莓果不仅含有果糖、柠檬酸等常见的营养物质，并且含有多种维生素和丰富的矿物质元素。此外，蛋白质、熊果苷、食用纤维的含量也高于普通的水果。蓝莓果实中维生素E含量比苹果、葡萄等水果中维生素要高出几倍甚至几十倍；蓝莓果中维生素C含量是苹果的几十倍，维生素C可促进骨胶原的生物合成，有利于伤口的愈合，改善脂肪和类脂特别是胆固醇的代谢，预防心血管病，提高人体自身对外界环境的抗应激能力和免疫力其总氨基酸含量要高于富含氨基酸的山楂。蓝莓果含有丰富的果胶，果胶能够有效降低胆固醇，保障心血管健康。蓝莓果中的黄酮类化合物—花青素，有比一般植物花青素更优越的生理活性如：抗视力退化、抗氧化作用，能够防止动脉硬化和血栓形成。经常食用蓝莓果制品能明显增强视力，消除视疲劳、增强心脏功能，而且预防老年痴呆。
蓝莓果营养丰富，口感独特，可加工为果脯、果酱、果汁和果酒等。传统的蓝莓果干在制作过程中为了达到护色的目的，大都采用熏硫工艺，导致产品中二氧化硫含量过高，危害人体；并且直接采用干燥处理使其水分含量降至12％以下，以利于产品的保存，但由于蓝莓果浆果的特性，产品比较干瘪，酸涩，不宜直接食用，并且温度高时易生虫，保质期短，使得传统工艺渐渐满足不了人们的需要。
发明内容
为实现上述目的，本发明采用如下技术方案：
一种蓝莓果干的制备方法，包括以下步骤：
(1)蓝莓果预处理；
(2)护色；
(3)糖渍；
(4)干燥；
(5)灭菌。
优选地，一种蓝莓果干的制备方法，包括以下步骤：
(1)蓝莓果预处理：挑选个体完整饱满的新鲜蓝莓果，用清水洗净、沥干；
(2)护色：将蓝莓果放入护色硬化液中浸泡；
(3)糖渍：将糖液加热到65-75℃，再放入护色后的蓝莓果，在65-75℃保温1-3小时；
(4)干燥：将糖渍的蓝莓果捞出，沥干糖液，采用真空冷冻方法干燥；
(5)灭菌：将干燥后的蓝莓果放入灭菌室，用紫外灯灭菌。
优选地，步骤(2)所述浸泡的时间为3-5小时。
优选地，步骤(2)所述护色硬化液由下述方法制备而成：将3-6重量份山楂放入100重量份85-95℃水中，保温60-90分钟，过滤弃渣，滤液中添加0.1-1重量份丙酸钙即得护色硬化液。
优选地，步骤(2)中蓝莓果和护色硬化液的质量比为1:(5-10)。
优选地，步骤(3)中蓝莓果和糖液的质量比为1:(5-10)。
优选地，步骤(3)中所述的糖液为糖的质量浓度为50-70％的水溶液，所述糖为棉籽糖和/或水苏糖。进一步优选地，所述糖液为棉籽糖和水苏糖的混合物，其中棉籽糖和水苏糖的质量比为(1-3)：(1-3)。
优选地，步骤(4)真空冷冻干燥的条件为真空度为0.1-0.5Kpa，冷冻温度-25℃，加热温度控制为35-40℃，干燥至含水量11-13％。
本发明提供了一种蓝莓果干，采用上述方法制备而成。
本发明蓝莓果干及其制备方法，通过护色硬化液的浸泡，在极大程度上保留了蓝莓的营养成分，得到的蓝莓果干外观、口感好，延长了蓝莓果干的保质期，糖渍过程采用棉籽糖或水苏糖，有利于人体健康，本发明制备的蓝莓果干在品质保证、产品保质期等方面具有明显的优势。
具体实施方式
花青素检验方法：保健食品功效成分及卫生指标检验规范(2003年版)第二部分检验方法(十二)。
VE检验方法：GB/T 5009.82-2003(1)。
SOD检验方法：GB/T 5009.171-2003。
蓝莓果，采用肥城市华森家庭农场提供的新鲜蓝丰蓝莓。
山楂，采用临朐县本义果蔬专业合作社提供的大金星山楂。
丙酸钙，CAS号：4075-81-4，采用山东康勤生物科技有限公司提供的丙酸钙。
氯化钙，CAS号：10043-52-4，采用江苏科伦多食品配料有限公司提供的食品级氯化钙。
亚硫酸钙，CAS号：10257-55-3，采用天津浩峰水处理工程有限公司提供的亚硫酸钙。
δ-葡萄糖酸内酯，CAS号：90-80-2，采用浙江中团生物技术有限公司提供的δ-葡萄糖酸内酯。
棉籽糖，CAS号：512-69-6，采用山东康勤生物科技有限公司提供的食品级棉籽糖。
水苏糖，CAS号：470-55-3，采用山东汇益生物科技有限公司提供的食品级水苏糖
海藻糖，CAS号：99-20-7，采用山东汇益生物科技有限公司提供的食品级海藻糖。
蔗糖，CAS号：57-50-1，采用北京康普汇维科技有限公司提供的蔗糖。
实施例1
蓝莓干果的制备：
(1)蓝莓果预处理：挑选个体完整饱满的新鲜蓝莓果，用清水洗净、沥干；
(2)护色：将蓝莓果放入护色硬化液中浸泡4小时，其中蓝莓果和护色硬化液的质量比为1:8；
(3)糖渍：将糖液加热到70℃，再放入护色后的蓝莓果，在70℃保温2小时，其中蓝莓果和糖液的质量比为1:8；
(4)干燥：将糖渍的蓝莓果捞出，沥干糖液，采用真空冷冻方法干燥，真空度为0.3Kpa，冷冻温度-25℃，加热温度控制为38℃，干燥至含水量12％。
(5)灭菌：将干燥后的蓝莓果放入灭菌室，用紫外灯灭菌，灭菌时间5小时。
步骤(2)所述护色硬化液由下述方法制备而成：将5重量份山楂放入100重量份90℃水中，保温80分钟，采用200目滤布过滤弃渣，滤液中再添加0.5重量份丙酸钙搅拌均匀即得护色硬化液。
步骤(3)中所述的糖液为质量浓度为60％的棉籽糖水溶液。
实施例2
与实施例1基本相同，区别仅在于：
步骤(2)所述护色硬化液由下述方法制备而成：将100重量份纯净水加热到90℃水中，再添加0.5重量份丙酸钙搅拌均匀即得护色硬化液。
实施例3
与实施例1基本相同，区别仅在于：
步骤(2)所述护色硬化液由下述方法制备而成：将5重量份山楂放入100重量份90℃水中，保温80分钟，采用200目滤布过滤弃渣，滤液中再添加0.5重量份氯化钙搅拌均匀即得护色硬化液。
实施例4
与实施例1基本相同，区别仅在于：
步骤(2)所述护色硬化液由下述方法制备而成：将5重量份山楂放入100重量份90℃水中，保温80分钟，采用200目滤布过滤弃渣，滤液中再添加0.5重量份亚硫酸钙搅拌均匀即得护色硬化液。
实施例5
与实施例1基本相同，区别仅在于：
步骤(2)所述护色硬化液由下述方法制备而成：将5重量份山楂放入100重量份90℃水中，保温80分钟，采用200目滤布过滤弃渣，滤液中再添加0.5重量份δ-葡萄糖酸内酯搅拌均匀即得护色硬化液。
实施例6
与实施例1基本相同，区别仅在于：
步骤(3)中所述的糖液为质量浓度为60％的水苏糖水溶液。
实施例7
与实施例1基本相同，区别仅在于：
步骤(3)中所述的糖液为质量浓度为60％的海藻糖水溶液。
实施例8
与实施例1基本相同，区别仅在于：
步骤(3)中所述的糖液为质量浓度为60％的蔗糖水溶液。
实施例9
与实施例1基本相同，区别仅在于：
步骤(3)中所述的糖液为糖的质量浓度为60％的水溶液，其中的糖由棉籽糖和水苏糖按质量比1:1复配而成，得到的蓝莓果干的花青素含量9804mg/kg，VE含量5.64mg/100g，SOD活性79U/g。
测试例1
对实施例1-8得到的蓝莓果干的花青素、VE含量、SOD活性进行测试。
具体结果见表1。
表1蓝莓果干营养成分测试表
实施例1的营养成分明显高于实施例2，其原因可能是山楂中含有丰富的维生素C，维生素C是人体所需的营养物质，具有明显的抗氧化功能，可以起到护色作用，防止蓝莓果的褐变；其次山楂中还含胡萝卜素、苹果酸、柠檬酸等，均能起到护色作用，且山楂中的营养物质可进入到蓝莓果干中，增加果干的营养价值。而传统的护色剂常常采用亚硫酸氢钠溶液浸泡、甚至硫磺熏蒸的方式，以达到护色的效果，造成果干中残留有害物质，威胁人体健康。
实施例1采用的硬化剂为丙酸钙，其营养成分明显高于实施例3-5。传统的硬化剂一般采用氯化钙、亚硫酸钙、δ-葡萄糖酸内酯等，但是随着人们食品安全意识的增强，对于含硫制品都比较敏感，实施例1中采用丙酸钙，可以提高蓝莓果干的感官品质，起到保型的作用，还具有防腐效果，提高蓝莓果干的保质期，同时可以补充人体钙质，且具有一定的护色效果，极大程度地保留了蓝莓果中的营养成分。丙酸钙具有护色作用，可将护色、硬化归于一个步骤，能够简化工艺流程，提高生产效率，降低生产成本。
实施例1的糖液中采用的是棉籽糖，实施例6采用水苏糖，其营养成分的保留明显高于实施例7和实施例8。传统的糖渍过程采用蔗糖，近年来也有采用海藻糖。本发明中采用棉籽糖或水苏糖，更加健康。二者均是属水溶性膳食纤维，具有膳食纤维同等功效，糖尿病人也可食用，且对营养成分具有保护作用，起到较好的护色效果，且可以提高蓝莓果干的口感、风味。
测试例2
对实施例1-9得到的蓝莓果干进行感观分析测试。
测试方法：挑选无色盲、无色弱，有一半嗅觉、味觉灵敏度的感官分析员120名，分为8组，每组15人，将实施例1-8得到的蓝莓果干放置在A4纯白打印纸上，提供给感官分析员。
色泽形态保持度评价：色泽形态保持度是以新鲜蓝莓果的色泽形态为10分，由感官分析员各自独立的观察。
味觉评价：酸甜可口、入口舒适为10分，由感官分析员各自独立的评价。
具体结果见表2。
表2蓝莓果干感官测试表
| 色泽形态/分 | 味觉/分 | |
| 实施例1 | 9 | 9 |
| 实施例2 | 5 | 5 |
| 实施例3 | 6 | 7 |
| 实施例4 | 7 | 6 |
| 实施例5 | 6 | 7 |
| 实施例6 | 9 | 9 |
| 实施例7 | 8 | 8 |
| 实施例8 | 7 | 9 |
| 实施例9 | 9 | 10 |
实施例1的色泽形态和味觉明显高于实施例2，这是因为山楂的护色作用使蓝莓果干保持了良好的色泽形态，且山楂的酸味浸入到蓝莓果干中，使蓝莓果干酸甜可口。
实施例1采用的硬化剂为丙酸钙，色泽形态和味觉明显高于实施例实施例3-5。这是由于丙酸钙和蓝莓果中的果胶酸发生化学反应形成较为坚硬的物质——果胶酸钙，起到保形作用，同时丙酸钙具有护色作用，使蓝莓果干保持了良好的色泽形态，并且丙酸钙具有保鲜防腐的功效，使蓝莓果干保持了良好的口感。
实施例1的糖液中采用的是棉籽糖，实施例6采用水苏糖，其色泽形态和味觉高于实施例7和实施例8。这是由于棉籽糖和水苏糖对营养成分具有保护作用，起到较好的护色效果，且可以提高蓝莓果干的口感、风味。
Claims (9)
1.一种蓝莓果干的制备方法，其特征在于，包括以下步骤：
(1)蓝莓果预处理；
(2)护色；
(3)糖渍；
(4)干燥；
(5)灭菌。
2.一种蓝莓果干的制备方法，其特征在于，包括以下步骤：
(1)蓝莓果预处理：挑选个体完整饱满的新鲜蓝莓果，用清水洗净、沥干；
(2)护色：将蓝莓果放入护色硬化液中浸泡；
(3)糖渍：将糖液加热到65-75℃，再放入护色后的蓝莓果，在65-75℃保温1-3小时；
(4)干燥：将糖渍的蓝莓果捞出，沥干糖液，采用真空冷冻方法干燥；
(5)灭菌：将干燥后的蓝莓果放入灭菌室，用紫外灯灭菌。
3.如权利要求2所述的蓝莓果干的制备方法，其特征在于，步骤(2)所述浸泡的时间为3-5小时。
4.如权利要求2或3所述的蓝莓果干的制备方法，其特征在于，步骤(2)所述护色硬化液由下述方法制备而成：将3-6重量份山楂放入100重量份85-95℃水中，保温60-90分钟，过滤弃渣，滤液中添加0.1-1重量份丙酸钙即得护色硬化液。
5.如权利要求2或3所述的蓝莓果干的制备方法，其特征在于，步骤(2)中蓝莓果和护色硬化液的质量比为1:(5-10)。
6.如权利要求2或3所述的蓝莓果干的制备方法，其特征在于，步骤(3)中蓝莓果和糖液的质量比为1:(5-10)。
7.如权利要求2或3所述的蓝莓果干的制备方法，其特征在于，步骤(3)中所述的糖液为糖的质量浓度为50-70％的水溶液，所述糖为棉籽糖和/或水苏糖。
8.如权利要求2或3所述的蓝莓果干的制备方法，其特征在于，步骤(4)真空冷冻干燥的条件为真空度为0.1-0.5Kpa，冷冻温度-25℃，加热温度控制为35-40℃，干燥至含水量11-13％。
9.一种蓝莓果干，其特征在于，采用权利要求1-8中任一项方法制备而成。
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| CN109123042A (zh) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | 一种低糖蓝莓果干生产工艺 |
| CN109287837A (zh) * | 2018-11-01 | 2019-02-01 | 青岛西微雅食品有限公司 | 一种蓝莓干加工设备及工艺 |
| CN110050825A (zh) * | 2019-05-24 | 2019-07-26 | 邓光 | 营养蓝莓果干及其制备方法 |
| CN110353031A (zh) * | 2018-06-15 | 2019-10-22 | 蔡晓鹏 | 一种即食蓝莓冻干果制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110353031A (zh) * | 2018-06-15 | 2019-10-22 | 蔡晓鹏 | 一种即食蓝莓冻干果制备方法 |
| CN109123042A (zh) * | 2018-07-17 | 2019-01-04 | 襄阳佰蒂生物科技股份有限公司 | 一种低糖蓝莓果干生产工艺 |
| CN109287837A (zh) * | 2018-11-01 | 2019-02-01 | 青岛西微雅食品有限公司 | 一种蓝莓干加工设备及工艺 |
| CN110050825A (zh) * | 2019-05-24 | 2019-07-26 | 邓光 | 营养蓝莓果干及其制备方法 |
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