CN107373500A - 一种即食藜麦黄桃罐头的生产方法 - Google Patents
一种即食藜麦黄桃罐头的生产方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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Abstract
本发明公开了一种适于糖尿病人即食藜麦黄桃罐头的生产方法，包括：藜麦选料、清洗、蒸煮；黄桃硬化切丁、果粒二次硬化；调配、灌装、杀菌、冷却、贴标装箱等步骤。本发明还公开了该即食藜麦黄桃罐头的配方组成。按照本配方及操作工艺制作的即食藜麦黄桃罐头，酸甜可口，风味独特，营养价值高，且适用于糖尿病人。成品色泽为浅黄色，状态均匀，风味好，经检测各项卫生指标均能满足卫生要求。本发明操作简单，且易于即时控制，能够实现连续自动化清洁生产。
Description
技术领域
本发明属于罐头食品加工工艺技术领域，具体涉及一种适于糖尿病人的即食藜麦黄桃罐头的生产方法。
背景技术
藜麦作为一种营养价值非常高的谷物，近两年来逐渐进入国人的视野。联合国粮农组织认为藜麦是唯一一种单体植物即可基本满足人体基本营养需求的食物，正式推荐藜麦为最适宜人类的完美全营养食品。优质藜麦的蛋白质含量高达16%-22%，品质与奶粉及牛肉相当，含有人体必需的全部9种必需氨基酸，尤其是富含植物普遍缺乏的赖氨酸，且氨基酸配比合理，适宜人体吸收。除了能够提供优质的蛋白质以外，藜麦中钙、镁、磷、硒、锰、铜、钾、铁、锌等矿物质营养含量高，富含不饱和脂肪酸、B族维生素和E族维生素、类黄酮、胆碱、甜菜碱、叶酸、α-亚麻酸等多种有益化合物。藜麦含优质的高纤维碳水化合物，而高纤维碳水化合物消化速度慢，可以确保餐后血糖水平不会有太大波动。藜麦易消化，但消化速度缓慢，相当于营养物质在体内缓慢释放，对人体消化和循环系统负担小，它的升糖指数仅为35，远低于低升糖食物标准(标准数值是55)，是糖尿病人的理想食物。
速冻水果的加工过程中，热处理和机械剪切作用对水果本身的质构及口感的损伤都是极大的。本发明采用速冻黄桃瓣一次硬化缓冻后切丁，并在热加工前进行二次硬化的工艺，极大程度的保持的果粒的整形度和口感的饱满度，使黄桃在加工后的果粒口感接近鲜切黄桃。
以藜麦黄桃为主要原料加工制成的藜麦黄桃罐头，色泽诱人，酸甜可口，而且开罐即食，满足了现代消费者对营养健康便捷食品的需求，市场前景广阔。
发明内容
本发明的目的在于提供一种适于糖尿病人的即食藜麦黄桃罐头的生产方法，本发明操作简单，设备要求不高，且易于即时控制，能够实现连续自动化清洁生产，获得风味良好的即食罐头食品。
为实现上述目的，本发明采用如下技术方案：
其生产步骤包括：藜麦选料、清洗、蒸煮；黄桃硬化切丁、果粒二次硬化、调配、灌装、杀菌、冷却和贴标装箱。
（1）选料：以藜麦和速冻黄桃为主要原料，藜麦可以使白藜麦或红藜麦，黄桃品种可以是金童、冠五，金冠等品种。
（2）藜麦预处理：采用浓度为0.4%-0.6%碳酸氢钠水溶液蒸煮藜麦，比例为藜麦1份，碳酸氢钠水溶液3份，蒸煮时间为20min。添加碳酸氢钠的目的一在于提高藜麦表皮韧性，减少藜麦籽粒上胚芽脱落，同时增加藜麦籽粒内部淀粉的吸水溶胀，降低后期返生风险。藜麦蒸煮后，用冷水迅速冷却，清洗，挑选除去杂质异物后备用。
（3）黄桃瓣硬化：以速冻黄桃瓣为原料，采用传送及喷淋设备，喷淋硬化液，硬化液组成为果胶甲酯酶2%-4%，氯化钙浓度2%-4%，其余为水。喷淋硬化液后，速冻黄桃瓣在-5℃~-10℃冷库中缓冻48小时，待黄桃中心温度达到-5℃左右开始切丁。此时黄桃的韧性最好，切丁的整形度最佳。
（4）黄桃二次硬化：将黄桃丁投入夹层锅中，加黄桃量一半的水，升温至40℃-50℃，加入用少量水溶解的氯化钙进行渗透硬化15min-30min，氯化钙的用量为黄桃丁总量0.8%-1.2%，而后再添加果胶甲酯酶，将黄桃细胞壁中大量存在的高酯果胶转化为果胶酸，果胶酸在原位捕捉Ca2+，形成更稳定的果胶酸钙凝胶。该变化的结果是强化了细胞壁稳定性，增强了果粒对热处理和机械处理的耐受程度，使黄桃颗粒在整个加工过程保持果粒的紧实和形状的完整。果胶甲酯酶的用量为黄桃丁总量的0.1%-0.5%
（5）调配：黄桃二次硬化结束后，投入预先处理好的藜麦，并依次加入其他配料。加入的代糖为三氯蔗糖、罗汉果甜苷和木糖醇中的一种或多种，以瓜尔胶、黄原胶、羧甲基纤维素钠、羟丙基二淀粉磷酸酯等为增稠剂和悬浮稳定剂，以蔗糖脂肪酸酯、三聚磷酸钠和六偏磷酸钠为稳定剂，并加入柠檬酸和D-异抗坏血酸钠。
（6）熬煮：将所有配料边搅拌边升温至85℃，出锅灌装。
（7）灌装：包装方式罐头包装，封口方式真空封口。
（8）杀菌：杀菌方式为静止式杀菌釜杀菌，杀菌公式为20’-30’-20’/100℃。杀菌后立即将一次倒瓶（软包装不需要倒瓶），以增加产品体系均匀度。
（9）检验、贴标、成品：将产品放置在37℃恒温库房中10天，10天后剔除不合格产品后，贴标，作为成品入库。
具体实施方式
以下是本发明的几个具体实施例，进一步说明本发明，但是本发明不仅限于此实施方式。本发明一种适于糖尿病人的即食藜麦黄桃罐头的生产方法，具体步骤如下：
实施例1
（1）选料：以秘鲁产白藜麦和速冻黄桃为主要原料，黄桃品种可以是金童、冠五，金冠等品种。
（2）藜麦预处理：采用浓度为0.5%碳酸氢钠水溶液蒸煮藜麦，比例为藜麦1份，碳酸氢钠水溶液3份，蒸煮时间为15min。添加碳酸氢钠的目的一在于提高藜麦表皮韧性，减少藜麦籽粒上胚芽脱落，同时增加藜麦籽粒内部淀粉的吸水溶胀，降低后期返生风险。藜麦蒸煮后，用冷水迅速冷却，清洗，挑选除去杂质异物后备用。
（3）黄桃瓣硬化：以速冻黄桃瓣为原料，采用传送及喷淋设备，喷淋硬化液，硬化液组成为果胶甲酯酶2%，氯化钙浓度2%。喷淋硬化液后，速冻黄桃瓣在-5℃冷库中缓冻48小时，待黄桃中心温度达到-5℃左右开始切丁，刀具尺寸为5*5*5。此时黄桃的韧性最好，切丁的整形度最佳。
（4）黄桃二次硬化：将黄桃丁投入夹层锅中，加黄桃量一半的水，升温至40℃-50℃，加入用少量水溶解的氯化钙进行渗透硬化15min，氯化钙的用量为黄桃丁总量0.8%，而后再添加果胶甲酯酶，将黄桃细胞壁中大量存在的高酯果胶转化为果胶酸，果胶酸在原位捕捉Ca2+，形成更稳定的果胶酸钙凝胶。该变化的结果是强化了细胞壁稳定性，增强了果粒对热处理和机械处理的耐受程度，使黄桃颗粒在整个加工过程保持果粒的紧实和形状的完整。果胶甲酯酶的用量为黄桃丁总量的0.1%
（5）调配：黄桃二次硬化结束后，投入预先处理好的藜麦，并依此加入其他配料。物料配比如下：黄桃丁35份、熟白藜麦35份、水28份、三氯蔗糖0.02份、木糖醇0.1份、瓜尔胶0.03份、黄原胶0.06份、羟丙基二淀粉磷酸酯1.8份、蔗糖脂肪酸酯0.03份、三聚磷酸钠0.05份、六偏磷酸钠0.08份，柠檬酸 0.1份、D-异抗坏血酸钠0.06份。
（6）熬煮：将所有配料边搅拌边升温至85℃，出锅灌装。
（7）灌装：采用马口铁灌装，封口方式真空封口。
（8）杀菌：杀菌方式为静止式杀菌釜杀菌，杀菌公式为20’-30’-20’/100℃。杀菌后立即将一次倒瓶，以增加产品体系均匀度。
（9）检验、贴标、成品：将产品放置在37℃恒温库房中10天，10天后剔除不合格产品后，贴标，作为成品入库。
实施例2
（1）选料：以秘鲁产白藜麦和速冻黄桃为主要原料。
（2）藜麦预处理：采用浓度为0.4%碳酸氢钠水溶液蒸煮藜麦，比例为藜麦1份，碳酸氢钠水溶液3份，蒸煮时间为15min。添加碳酸氢钠的目的一在于提高藜麦表皮韧性，减少藜麦籽粒上胚芽脱落，同事增加藜麦籽粒内部淀粉的吸水溶胀，降低后期返生风险。藜麦蒸煮后，用冷水迅速冷却，清洗，挑选除去杂质异物后备用。
（3）黄桃瓣硬化：以速冻黄桃瓣为原料，采用传送及喷淋设备，喷淋硬化液，硬化液组成为果胶甲酯酶3%，氯化钙浓度3%。喷淋硬化液后，速冻黄桃瓣在-5℃冷库中缓冻48小时，待黄桃中心温度达到-5℃左右开始切丁，刀具尺寸为8*8*8。此时黄桃的韧性最好，切丁的整形度最佳。
（4）黄桃二次硬化：将黄桃丁投入夹层锅中，加黄桃量一半的水，升温至40℃-50℃，加入用少量水溶解的氯化钙进行渗透硬化20min，氯化钙的用量为黄桃丁总量1.0%，而后再添加果胶甲酯酶，将黄桃细胞壁中大量存在的高酯果胶转化为果胶酸，果胶酸在原位捕捉Ca2+，形成更稳定的果胶酸钙凝胶。该变化的结果是强化了细胞壁稳定性，增强了果粒对热处理和机械处理的耐受程度，使黄桃颗粒在整个加工过程保持果粒的紧实和形状的完整。果胶甲酯酶的用量为黄桃丁总量的0.5%。
（5）调配：黄桃二次硬化结束后，投入预先处理好的藜麦，并依此加入其他配料。物料配比如下：黄桃丁35份、熟白藜麦35份、水27.2份、罗汉果甜苷0.02份、木糖醇0.1份、瓜尔胶0.06份、羧甲基纤维素钠0.06份、羟丙基二淀粉磷酸酯2份、蔗糖脂肪酸酯0.03份、三聚磷酸钠0.06份、六偏磷酸钠0.06份，柠檬酸 0.1份、D-异抗坏血酸钠0.06份。
（6）熬煮：将所有配料边搅拌边升温至85℃，出锅灌装。
（7）灌装：采用软包装罐头灌装，封口方式真空封口。
（8）杀菌：杀菌方式为静止式杀菌釜杀菌，杀菌公式为20’-30’-20’/100℃。
（9）检验、贴标、成品：将产品放置在37℃恒温库房中10天，10天后剔除不合格产品后，贴标，作为成品入库。
以上所述仅为本发明的较佳实施例，凡依本发明申请专利范围所做的均等变化与修饰，皆应属本发明的涵盖范围。
Claims (6)
1.一种即食藜麦黄桃罐头的生产方法，其特征在于：所述生产步骤包括：藜麦选料、清洗、蒸煮；黄桃硬化切丁、果粒二次硬化、调配、灌装、杀菌、冷却和贴标装箱。
2.根据权利要求1所述的即食藜麦黄桃罐头的生产方法，其特征在于：所述的的藜麦蒸煮采用浓度为0.4%-0.6%碳酸氢钠水溶液蒸煮，比例为藜麦1份，碳酸氢钠水溶液3份，蒸煮时间为20min。
3.根据权利要求1所述的即食藜麦黄桃罐头的生产方法，其特征在于：所述的黄桃硬化切丁是将速冻黄桃瓣在-5℃~-10℃冷库中喷淋硬化液后，缓冻48小时，待黄桃中心温度达到-5℃左右开始切丁，硬化液组成为果胶甲酯酶2%-4%，氯化钙浓度2%-4%，其余为水。
4.根据权利要求1所述的即食藜麦黄桃罐头的生产方法，其特征在于：所述的果粒二次硬化是先将黄桃丁升温至40℃-50℃，加入用少量水溶解的氯化钙进行渗透硬化，而后再添加果胶甲酯酶，将黄桃细胞壁中大量存在的高酯果胶转化为果胶酸，果胶酸在原位捕捉Ca2 +，形成更稳定的果胶酸钙凝胶。
5.根据权利要求1所述的即食藜麦黄桃罐头的生产方法，其特征在于：所述的调配是以黄桃丁和熟白藜麦为原料，加入的代糖为木糖醇、三氯蔗糖和罗汉果甜苷中的一种或多种，以瓜尔胶、黄原胶、羧甲基纤维素钠、羟丙基二淀粉磷酸酯为增稠剂和悬浮稳定剂，以蔗糖脂肪酸酯、三聚磷酸钠和六偏磷酸钠为稳定剂，并加入柠檬酸和D-异抗坏血酸钠。
6.根据权利要求1所述的即食藜麦黄桃罐头的生产方法，其特征在于：所述的灌装杀菌采用的包装容器是马口铁罐或软罐头；封口方式采用真空封口，封口真空度为0.04MPa~0.07MPa；杀菌方式为静止式杀菌釜杀菌，杀菌公式为20’-30’-20’/100℃。
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