CN106858427A - 一种冻干新鲜柠檬片的制作方法 - Google Patents
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Abstract
一种冻干新鲜柠檬片的制作方法,属于食品加工技术领域。本发明将新鲜的柠檬片经过清洗、去籽、切片后,放入能食用的抗氧化防褐变剂进行护色处理,然后冷冻干燥制得冻干柠檬片。本发明采用冷冻干燥升华法对新鲜柠檬进行干燥,只干燥一次营养成分流失率低,添加抗氧化防褐变剂,防止营养成分氧化,保护柠檬色泽,本发明操作简单,可连续机械化作业,适合大规模投产,经济效益高。
Description
技术领域
本发明涉及一种冻干新鲜柠檬片的制作方法,属于食品加工技术领域。
背景技术
柠檬富含维生素C、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸、奎宁酸、柠檬酸、苹果酸、橙皮苷、柚皮苷、香豆精、高量钾元素和低量钠元素等,对人体十分有益。柠檬有生津解暑开胃、能预防心血管疾病、清热化痰、抗菌消炎、延缓衰老抑制色素沉着的功用。柠檬的医疗作用,古医书中早有记载。明朝药学家李时珍所著《本草纲目》中记载柠檬具有生津、止渴、祛暑等功能。柠檬果汁,性味苦、温、无毒。《陆川本草》说柠檬果实、皮汁等具有疏滞、健胃、止痛、治郁滞腹痛不思饮食”等效能。现代医学认为柠檬是预防心血管病的药食。由于柠檬酸在人体内与钙离子结合成一种可溶性络合物,从而缓解钙离子有促进血液凝固的作用。因此,高血压、心肌梗塞患者常饮柠檬水,对改善症状有很大益处。
将柠檬制成干片,随食随取方便快捷。新鲜柠檬制干片过程中,操作条件选取不当会导致营养物质流失。目前市场上大量销售的柠檬干片为热风干燥柠檬片,其特点:感官上存在色泽发黑、收缩变形,口感风味较差,且营养成分在加工过程中破坏流失严重造成营养价值偏低。
发明内容
本发明的目的是提供一种冻干新鲜柠檬片的制作方法,极大限度的保留柠檬营养成分。
本发明的技术方案包括如下:
本发明冻干新鲜柠檬片的制作方法包括以下步骤:
(1)切片护色:将柠檬清洗后去籽、切片,放入能食用的抗氧化防褐变剂配成的溶液中浸泡1-3min,抗氧化防褐变剂为L-半胱氨酸,质量浓度为0.05%-0.2%;
(2)装盘速冻:浸泡后的柠檬片每个托盘中平铺切片,将装盘后的切片放入-30℃以下的冻库中冻结4-8小时;
(3)真空冷冻干燥:将真空干燥仓的冷井温度降到-42℃以下,然后将冻结好的切片放入真空干燥仓中,此过程要防止已冻的切片解冻,然后对干燥仓抽真空,在压强为40-60Pa的干燥仓内冻结1-1.5小时,保证切片中的结合水充分冻结,然后开始升华干燥17-20小时,升华干燥结束后再进行3-6小时的解析干燥,待干燥仓内压强为20-30Pa时出仓,得到水分含量为2-5%的冻干柠檬片。
本发明的有益效果是:
本发明采用冷冻干燥升华法对新鲜柠檬进行干燥,只干燥一次营养成分流失率低,添加抗氧化防褐变剂,防止营养成分氧化,保护柠檬色泽,本发明操作简单,可连续机械化作业,适合大规模投产,经济效益高。
具体实施方式
以下结合技术方案详细叙述本发明的具体实施方式。
实施例1
(1)切片护色:将柠檬超声清洗后去籽、切片,放入能食用的抗氧化防褐变剂配成的溶液中浸泡2min,抗氧化防褐变剂为L-半胱氨酸,质量浓度为0.1%;
(2)装盘速冻:浸泡后的柠檬片每个托盘中平铺切片,将装盘后的切片放入-30℃以下的冻库中冻结5小时;
(3)真空冷冻干燥:将真空干燥仓的冷井温度降到-42℃以下,然后将冻结好的切片放入真空干燥仓中,此过程要防止已冻的切片解冻,然后对干燥仓抽真空,在压强为50Pa的干燥仓内冻结1小时,保证切片中的结合水充分冻结,然后开始升华干燥18小时,升华干燥结束后再进行4小时的解析干燥,待干燥仓内压强为30Pa时出仓,得到水分含量为5%的冻干柠檬片。
实施例2
(1)切片护色:将柠檬清洗后去籽、切片,放入能食用的抗氧化防褐变剂配成的溶液中浸泡3min,所述抗氧化防褐变剂为L-半胱氨酸,质量浓度为0.05%;
(2)装盘速冻:浸泡后的柠檬片每个托盘中平铺切片,将装盘后的切片放入-30℃以下的冻库中冻结6小时;
(3)真空冷冻干燥:将真空干燥仓的冷井温度降到-42℃以下,然后将冻结好的切片放入真空干燥仓中,此过程要防止已冻的切片解冻,然后对干燥仓抽真空,在压强为60Pa的干燥仓内冻结1小时,保证切片中的结合水充分冻结,然后开始升华干燥20小时,升华干燥结束后再进行6小时的解析干燥,待干燥仓内压强为20Pa时出仓,得到水分含量为3%的冻干柠檬片。
Claims (1)
1.一种冻干新鲜柠檬片的制作方法,其特征在于,所述的冻干新鲜柠檬片的制作方法包括以下步骤:
(1)切片护色:将柠檬清洗后去籽、切片,放入能食用的抗氧化防褐变剂配成的溶液中浸泡1-3min,所述抗氧化防褐变剂为L-半胱氨酸溶液,质量浓度为0.05%-0.2%;
(2)装盘速冻:浸泡后的柠檬片每个托盘中平铺切片,将装盘后的切片放入-30℃以下的冻库中冻结4-8小时;
(3)真空冷冻干燥:将真空干燥仓的冷井温度降到-42℃以下,然后将冻结好的切片放入真空干燥仓中,此过程要防止已冻的切片解冻,然后对干燥仓抽真空,在压强为40-60Pa的干燥仓内冻结1-1.5小时,保证切片中的结合水充分冻结,然后开始升华干燥17-20小时,升华干燥结束后再进行3-6小时的解析干燥,待干燥仓内压强为20-30Pa时出仓,得到水分含量为2-5%的冻干柠檬片。
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Cited By (2)
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CN108354042A (zh) * | 2018-02-02 | 2018-08-03 | 四川诚唯科技有限公司 | 一种冻干柠檬片及其制作方法 |
CN113080246A (zh) * | 2021-05-14 | 2021-07-09 | 四川省食品发酵工业研究设计院有限公司 | 一种冻干无花果及其加工方法 |
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CN108354042A (zh) * | 2018-02-02 | 2018-08-03 | 四川诚唯科技有限公司 | 一种冻干柠檬片及其制作方法 |
CN113080246A (zh) * | 2021-05-14 | 2021-07-09 | 四川省食品发酵工业研究设计院有限公司 | 一种冻干无花果及其加工方法 |
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