CN107361190A - 一种火龙果果脯的加工方法 - Google Patents
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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Abstract
本发明提供一种火龙果果脯的加工方法,属于果脯制作方法的领域。本发明中将新鲜采摘的火龙果果实,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火龙果果脯,操作简单、安全,自动化程度高,利于大量的工业生产;加工的果脯果形完整、颜色自然、有透明感;加工的果脯无任何有害添加剂,果实的营养成分流失少,有火龙果天然清香,口感佳。
Description
【技术领域】
本发明属于一种果脯的制作方法,具体涉及一种火龙果果脯的加工方法。
背景技术。
火龙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。因此火龙果有抗癌、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。火龙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,果脯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】
本发明提供一种火龙果果脯的加工方法,利用本方法生产的火龙果果脯口感佳,营养成分流失少。本发明是以如下技术方案实现的:
一种火龙果果脯的加工方法,其特征在于包括以下内容:
(1)用流水清洗火龙果果实,;
(2)将清洗后的火龙果果实进行护色处理;
(3)将护色后的火龙果果实进行烘干处理;
(4)将烘干后的火龙果果实进行杀菌处理;
(5)将杀菌后的火龙果果实进行包装,即得火龙果果脯成品。
进一步地,步骤(2)中所述的火龙果果实为火龙果整果。
进一步地,步骤(2)中所述的火龙果果实为成熟度为7~8成熟的火龙果整果。
进一步地,步骤(2)中所述的护色处理包括以下内容:将火龙果果实倒入含有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:将火龙果果实放在烘盘中,在65~75℃下保持8~10h,烘干后的火龙果果实含水量为15~20%。
进一步地,步骤(4)中所述的杀菌处理包括以下内容:将火龙果果实放在密闭、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.本发明提供的火龙果果脯的加工方法中,选用的是成熟度为7-8成熟、无病虫害、无腐烂的火龙果果实,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火龙果整果,使得加工的果脯果形完整,保证果实和果蒂尽量多的营养物质,保障其药用价值。
2.本发明提供的火龙果果脯的加工方法中,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火龙果果实带来的损伤。
3.现有技术中,加工火龙果脯时都有去除果皮的操作:先用碱液脱皮,再用酸液中和。这样不仅会损害火龙果果实的营养成分,并且操作复杂,所用的碱液还会对人体皮肤造成腐蚀。本发明提供的火龙果果脯的加工方法中,并没有进行去除果皮的处理,操作更为安全、简单,并且保留了火龙果果皮的营养成分: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.传统的火龙果果脯加工过程中,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,造成果脯中残留有害物质,威胁人体健康。而本发明提供的火龙果果脯的加工方法中,采用维生素C进行护色处理,由于维生素C的抗氧化作用,防止火龙果果实的褐变,进一步保证加工出的火龙果果脯色泽天然;由于维生素C属于人体的营养物质,用它来处理火龙果果实,不仅不会造成有害物质残留,反而会增加果脯的营养。
5.本发明提供的火龙果果脯的加工方法中,烘干时采用的温度和时间,有利于保证火龙果的营养成分流失少,并且使加工的火龙果颜色天然,有透明感。
6.本发明提供的火龙果果脯的加工方法中,还采用紫外杀菌的处理,使得加工的火龙果果脯更安全卫生,更有利于人体的健康。
7.用本发明提供的方法加工火龙果果脯,操作简单、安全,自动化程度高,利于大量的工业生产;加工的果脯果形完整、颜色自然、有透明感;加工的果脯无任何有害添加剂,果实的营养成分流失少,有火龙果天然清香,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火龙果放入三级清洗机内经流动清水清洗去沙、去杂质;
(2)清洗后的火龙果在人工分选机上分选出7-8分熟、无霉烂、无变质的火龙果果实;
(3)将步骤(2)后的火龙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)将冷处理后的火龙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,此时火龙果的含水量为15%;
(5)将烘好的火龙果脯放入杀菌室,开启紫外线杀菌灯,经8小时后取出;
(6)将杀菌后的火龙果果脯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,很好的保留了火龙果的营养成分,并具有火龙果天然清香味,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火龙果中,挑选出无霉烂、无变质的火龙果果实,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)后的火龙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)将冷处理后的火龙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,此时火龙果的含水量为18%;
(4)将烘好的火龙果脯放入杀菌室,开启紫外线杀菌灯,经7小时后取出;
(5)将杀菌后的火龙果果脯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,很好的保留了火龙果的营养成分,并具有火龙果天然清香味,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)
1.一种火龙果果脯的加工方法,其特征在于包括以下内容:
(1)用流水清洗火龙果果实;
(2)将清洗后的火龙果果实进行护色处理;
(3)将护色后的火龙果果实进行烘干处理;
(4)将烘干后的火龙果果实进行杀菌处理;
(5)将杀菌后的火龙果果实进行包装,即得火龙果果脯成品。
2.根据权利要求1所述的火龙果果脯的加工方法,其特征在于步骤(1)中所述的火龙果果实为成熟度为7~8成熟、且火龙果整果。
3.根据权利要求1所述的火龙果果脯的加工方法,其特征在于步骤(2)中所述的护色处理包括以下内容:将火龙果果实倒入含有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所述的火龙果果脯的加工方法,其特征在于步骤(3)中所述的烘干处理为:将火龙果果实放在烘盘中,在65~75℃下保持8~10h。
5.根据权利要求1所述的火龙果果脯的加工方法,其特征在于步骤(4)中所述的杀菌处理包括以下内容:将火龙果果实放在密闭、干燥的空间内,用紫外线进行杀菌7~8h。
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