CN107156707A - 一种人参果果干的加工方法 - Google Patents
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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Abstract
本发明提供一种人参果果干的加工方法,属于果干制作方法的领域。本发明中将新鲜采摘的人参果果实,经过清洗、护色、烘干、杀菌、包装即得成品。用本发明提供的方法加工人参果果干,操作简单、安全,自动化程度高,利于大量的工业生产;加工的果干果形完整、颜色自然、有透明感;加工的果干无任何有害添加剂,果实的营养成分流失少,有人参果天然清香,口感佳。
Description
【技术领域】
本发明属于一种果干的制作方法,具体涉及一种人参果果干的加工方法。
背景技术。
人参果果实形状多似心脏形和椭圆形,成熟时果皮呈天然色,有的带有紫色条纹,有淡雅的清香,果肉清爽多汁,风味独特。它具有高蛋白、低糖、低脂外,还富含维生素C,以及多种人体所必需的微量元素,尤其是硒、钙的含量大大地高于其他的果实和蔬菜。因此人参果有抗癌、抗衰老、降血压、降血糖、消炎、补钙、美容等功能;还可加工成果汁、饮料、口服液、罐头等产品,具有很大的开发价值。人参果鲜果果为多汁浆果。由于含水量比较高,所以储存、运输都比较困难,果干的制作就是除去部分水分,果实干制过程中所除去的水分主要是游离水和部分胶体水,现有的果实干制的方法是自然干制法,自然干制法具有生产效率低、工人的劳动强度大、成品率低等不足。
【发明内容】
本发明提供一种人参果果干的加工方法,利用本方法生产的人参果果干口感佳,营养成分流失少。本发明是以如下技术方案实现的:
一种人参果果干的加工方法,其特征在于包括以下内容:
(1)用流水清洗人参果果实,;
(2)将清洗后的人参果果实进行护色处理;
(3)将护色后的人参果果实进行烘干处理;
(4)将烘干后的人参果果实进行杀菌处理;
(5)将杀菌后的人参果果实进行包装,即得人参果果干成品。
进一步地,步骤(2)中所述的人参果果实为人参果整果。
进一步地,步骤(2)中所述的人参果果实为成熟度为7~8成熟的人参果整果。
进一步地,步骤(2)中所述的护色处理包括以下内容:将人参果果实倒入含有0.3~0.6%质量分数的维生素C水溶液,在10~25℃下保持5~10min。
进一步地,步骤(3)中所述的烘干处理为:将人参果果实放在烘盘中,在65~75℃下保持8~10h,烘干后的人参果果实含水量为15~20%。
进一步地,步骤(4)中所述的杀菌处理包括以下内容:将人参果果实放在密闭、干燥的空间内,用紫外线进行杀菌7~8h。
本发明的有益效果如下:
1.本发明提供的人参果果干的加工方法中,选用的是成熟度为7-8成熟、无病虫害、无腐烂的人参果果实,选用这样的果实加工的成品质量较好而得率也较高;此外,本发明还选用带有果蒂的人参果整果,使得加工的果干果形完整,保证果实和果蒂尽量多的营养物质,保障其药用价值。
2.本发明提供的人参果果干的加工方法中,采用流水清洗,比一般的清洗能更有利于去除赃物和杂质,且能减少因清洗而对人参果果实带来的损伤。
3.现有技术中,加工人参果干时都有去除果皮的操作:先用碱液脱皮,再用酸液中和。这样不仅会损害人参果果实的营养成分,并且操作复杂,所用的碱液还会对人体皮肤造成腐蚀。本发明提供的人参果果干的加工方法中,并没有进行去除果皮的处理,操作更为安全、简单,并且保留了人参果果皮的营养成分:果皮中富含多种人体所需要的氨基酸,维生素等,其中硒的含量较高,可以防治咽喉炎,还有肠胃不适等。
4.传统的人参果果干加工过程中,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。而本发明提供的人参果果干的加工方法中,采用维生素C进行护色处理,由于维生素C的抗氧化作用,防止人参果果实的褐变,进一步保证加工出的人参果果干色泽天然;由于维生素C属于人体的营养物质,用它来处理人参果果实,不仅不会造成有害物质残留,反而会增加果干的营养。
5.本发明提供的人参果果干的加工方法中,烘干时采用的温度和时间,有利于保证人参果的营养成分流失少,并且使加工的人参果颜色天然,有透明感。
6.本发明提供的人参果果干的加工方法中,还采用紫外杀菌的处理,使得加工的人参果果干更安全卫生,更有利于人体的健康。
7.用本发明提供的方法加工人参果果干,操作简单、安全,自动化程度高,利于大量的工业生产;加工的果干果形完整、颜色自然、有透明感;加工的果干无任何有害添加剂,果实的营养成分流失少,有人参果天然清香,口感佳。
【实施方式】
下面结合实例对本发明作进一步说明。
实施例1
(1)将新鲜采回的带果蒂的人参果放入三级清洗机内经流动清水清洗去沙、去杂质;
(2)清洗后的人参果在人工分选机上分选出7-8分熟、无霉烂、无变质的人参果果实;
(3)将步骤(2)后的人参果导入装有质量分数0.5%的维生素C的15℃水溶液中冷处理5分钟后捞出果实;
(4)将冷处理后的人参果均匀摆放在烤盘中,推入烘房,温度控制在70℃左右,经过12小时后取出,此时人参果的含水量为15%;
(5)将烘好的人参果干放入杀菌室,开启紫外线杀菌灯,经8小时后取出;
(6)将杀菌后的人参果果干按不同包装规格包装的成品。
经检测,本产品外观天然,有透明感,很好的保留了人参果的营养成分,并具有人参果天然清香味,不加糖,不加任何化学添加剂,达到国家规定的卫生标准。
实施例2
(1)将新鲜采回的带果蒂的人参果中,挑选出无霉烂、无变质的人参果果实,放入三级清洗机内经流动清水清洗去沙、去杂质;
(2)将步骤(1)后的人参果导入装有质量分数0.3%的维生素C的20℃水溶液中冷处理8分钟后捞出果实;
(3)将冷处理后的人参果均匀摆放在烤盘中,推入烘房,温度控制在72℃左右,经过10小时后取出,此时人参果的含水量为18%;
(4)将烘好的人参果干放入杀菌室,开启紫外线杀菌灯,经7小时后取出;
(5)将杀菌后的人参果果干按不同包装规格包装的成品。
经检测,本产品外观天然,有透明感,很好的保留了人参果的营养成分,并具有人参果天然清香味,不加糖,不加任何化学添加剂,达到国家规定的卫生标准。
Claims (5)
1.一种人参果果干的加工方法,其特征在于包括以下内容:
(1)用流水清洗人参果果实;
(2)将清洗后的人参果果实进行护色处理;
(3)将护色后的人参果果实进行烘干处理;
(4)将烘干后的人参果果实进行杀菌处理;
(5)将杀菌后的人参果果实进行包装,即得人参果果干成品。
2.根据权利要求1所述的人参果果干的加工方法,其特征在于步骤(1)中所述的人参果果实为成熟度为7~8成熟、且人参果整果。
3.根据权利要求1所述的人参果果干的加工方法,其特征在于步骤(2)中所述的护色处理包括以下内容:将人参果果实倒入含有0.3~0.6%质量分数的维C溶液,在10~25℃下保持5~10min。
4.根据权利要求1所述的人参果果干的加工方法,其特征在于步骤(3)中所述的烘干处理为:将人参果果实放在烘盘中,在65~75℃下保持8~10h。
5.根据权利要求1所述的人参果果干的加工方法,其特征在于步骤(4)中所述的杀菌处理包括以下内容:将人参果果实放在密闭、干燥的空间内,用紫外线进行杀菌7~8h。
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CN109566971A (zh) * | 2019-01-22 | 2019-04-05 | 宁夏北方天成生物科技有限公司 | 一种鲜枸杞的抗氧化防色变制干方法 |
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