CN107232374A - 一种酸奶橄榄果干的加工方法 - Google Patents
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Abstract
本发明提供一种酸奶橄榄果干的加工方法，属于果干制作方法的领域。本发明中将新鲜采摘的橄榄果实，经过清洗、去壳、护色、烘干、杀菌、包装即得成品。用本发明提供的方法加工酸奶橄榄果干，操作简单、安全，自动化程度高，利于大量的工业生产；加工的酸奶橄榄果干果形完整、颜色奶黄；加工的果干无任何有害添加剂，果实的营养成分流失少，酸奶的奶香可以掩盖橄榄的味道，口感更好，能被更多人接受。
Description
【技术领域】
本发明属于一种果干的制作方法，具体涉及一种酸奶橄榄果干的加工方法。
【背景技术】
橄榄果别名青果，因果实尚呈青绿色时即可供鲜食而得名。又称谏果，因初吃时味涩，久嚼后，香甜可口，余味无穷，比喻忠谏之言，虽逆耳，而于人终有益。橄榄富含钙质和维生素C。我国是世界栽培橄榄最多的国家。
青橄榄药用檀香营养丰富，果肉内含蛋白质、碳水化合物、脂肪、维生素C以及钙、磷、铁等矿物质。认为，橄榄性味甘、酸、平，入脾、胃、肺经，有清热解毒，冬春季节，每日嚼食2～3枚鲜橄榄，可防止上呼吸道感染。儿童经常食用，对骨骼的发育大有益处。
【发明内容】
本发明提供一种酸奶橄榄果干的加工方法，利用本方法生产的酸奶橄榄果干口感更好，营养成分流失少。本发明是以如下技术方案实现的：
一种酸奶橄榄果干的加工方法，其特征在于包括以下内容：
（1）用流水清洗橄榄果实；
（2）将清洗后的橄榄进行去壳处理；
（3）将去壳后的橄榄果实进行护色处理；
（4）将护色后的橄榄果实进行烘干处理；
（5）将烘干后的橄榄果实进行杀菌处理；
（6）将杀菌后的橄榄果实进行包装，即得酸奶橄榄果干成品。
进一步地，步骤（1）中所述的橄榄果实为成熟度为7~8成熟的橄榄。
进一步地，步骤（3）中所述的护色处理包括以下内容：将橄榄果实倒入含有0.5~1％质量分数的维C及50~60％纯酸奶的溶液中，在10~25℃下保持20-25min。
进一步地，步骤（4）中所述的烘干处理为：将橄榄果实放在烘盘中，在65~75℃下保持8~10h，烘干后的橄榄果实含水量为15~20%。
进一步地，步骤（5）中所述的杀菌处理包括以下内容：将橄榄果实放在密闭、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.本发明提供的酸奶橄榄果干的加工方法中，选用的是成熟度为7-8成熟、无腐烂的橄榄，选用这样的果实加工的成品质量较好而得率也较高。
2.本发明提供的酸奶橄榄果干的加工方法中，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橄榄果实带来的损伤。
3.本发明提供的酸奶橄榄果干的加工方法中，操作更为安全、简单，并且保留了橄榄果皮的营养成分：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。而本发明提供的酸奶橄榄果干的加工方法中，采用维生素C进行护色处理，由于维生素C的抗氧化作用，防止橄榄果实的褐变，进一步保证加工出的酸奶橄榄果干色泽奶黄；由于维生素C属于人体的营养物质，及酸奶中含有对人体有益的成分，用它们的混合液来处理橄榄果实，不仅不会造成有害物质残留，除味道更好外，还会增加果干的营养。
5.本发明提供的酸奶橄榄果干的加工方法中，烘干时采用的温度和时间，有利于保证橄榄的营养成分流失少，并且使加工的橄榄颜色天然。
6.本发明提供的酸奶橄榄果干的加工方法中，还采用紫外杀菌的处理，使得加工的酸奶橄榄果干更安全卫生，更有利于人体的健康。
7.用本发明提供的方法加工酸奶橄榄果干，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、颜色奶黄，看了会更加有食欲；加工的果干无任何有害添加剂，果实的营养成分流失少，酸奶的奶香可以掩盖橄榄的味道。
【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）将新鲜采回的橄榄放入三级清洗机内经流动清水清洗去沙、去杂质；
（2）清洗后的橄榄在人工分选机上分选出7-8分熟、无霉烂、无变质的橄榄果实；
（3）将清洗后的橄榄进行去壳处理；
（4）将步骤（3）后的将橄榄果实倒入含有0.5~1％质量分数的维C及50~60％纯酸奶的溶液中，在10~25℃下保持20-25min。
（5）将冷处理后的橄榄均匀摆放在烤盘中，推入烘房，温度控制在70℃左右，经过12小时后取出，此时橄榄的含水量为15％；
（6）将烘好的酸奶橄榄果干放入杀菌室，开启紫外线杀菌灯，经8小时后取出；
（7）将杀菌后的酸奶橄榄果干按不同包装规格包装的成品。
经检测，本产品外观保持天然形状，很好的保留了橄榄的营养成分，酸奶的奶香可以掩盖橄榄的味道，口感更好，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）将新鲜采回的橄榄中，挑选出无霉烂、无变质的橄榄果实，放入三级清洗机内经流动清水清洗去沙、去杂质；
（2）将清洗后的橄榄进行去壳处理
（3）将步骤（1）后的橄榄导入装有质量分数0.8%的维生素C及60％纯酸奶的溶液中的20℃水溶液中冷处理8分钟后捞出果实；
（4）将冷处理后的橄榄均匀摆放在烤盘中，推入烘房，温度控制在72℃左右，经过10小时后取出，此时橄榄的含水量为18％；
（5）将烘好的酸奶橄榄果干放入杀菌室，开启紫外线杀菌灯，经7小时后取出；
（6）将杀菌后的酸奶橄榄果干按不同包装规格包装的成品。
经检测，本产品外观保持天然形状，很好的保留了橄榄的营养成分，酸奶的奶香可以掩盖橄榄的味道，口感更好，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)
1.一种酸奶橄榄果干的加工方法，其特征在于包括以下内容：
（1）用流水清洗橄榄果实；
（2）将清洗后的橄榄进行去壳处理；
（3）将去壳后的橄榄果实进行护色处理；
（4）将护色后的橄榄果实进行烘干处理；
（5）将烘干后的橄榄果实进行杀菌处理；
（6）将杀菌后的橄榄果实进行包装，即得酸奶橄榄果干成品。
2.根据权利要求1所述的酸奶橄榄果干的加工方法，其特征在于步骤（1）中所述的橄榄果实为成熟度为7~8成熟的橄榄。
3.根据权利要求1所述的酸奶橄榄果干的加工方法，其特征在于步骤（3）中所述的护色处理包括以下内容：将橄榄果实倒入含有0.5~1％质量分数的维C及50~60％纯酸奶的溶液中，在10~25℃下保持20-25min。
4.根据权利要求1所述的酸奶橄榄果干的加工方法，其特征在于步骤（4）中所述的烘干处理为：将橄榄果实放在烘盘中，在65~75℃下保持8~10h。
5.根据权利要求1所述的酸奶橄榄果干的加工方法，其特征在于步骤（5）中所述的杀菌处理包括以下内容：将橄榄果实放在密闭、干燥的空间内，用紫外线进行杀菌7~8h。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110432469A (zh) * | 2018-05-04 | 2019-11-12 | 泸州市邓氏土特产品有限公司 | 一种壳类水果的干燥生产方法及生产线 |
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| CN110432469A (zh) * | 2018-05-04 | 2019-11-12 | 泸州市邓氏土特产品有限公司 | 一种壳类水果的干燥生产方法及生产线 |
| CN110432469B (zh) * | 2018-05-04 | 2023-06-23 | 泸州市邓氏土特产品有限公司 | 一种壳类水果的干燥生产方法及生产线 |
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