CN107712235B - 一种无硫发酵圣女果果脯的制备方法 - Google Patents
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Abstract
本发明公开了一种无硫发酵圣女果果脯的制备方法,利用弱酸性电位水清洗,保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌的复合菌发酵,采用最佳护色剂配比,超声波渗糖工艺,而得到的健康的新型圣女果果脯,质地柔软、色泽红亮、口味独特。添加低聚糖可促进益生菌的生长繁殖,同时抑制肠道有害菌的生长,促进人体润肠通便,安全排毒,增强机体免疫力,降低血脂和胆固醇,促进矿物质吸收。
Description
技术领域
本发明属于果脯加工制备技术领域,涉及一种无硫发酵圣女果果脯的制备方法。
背景技术
圣女果,又称樱桃小番茄,可蔬可果,也可做成蜜饯,营养价值高且风味独特。维生素含量是普通番茄的1.7倍,维生素PP含量居果蔬之首,是保护皮肤、维护胃液正常分泌,促进红细胞的生成,对肝病也有辅助治疗作用。圣女果中谷胱甘肽和番茄红素等特殊物质,对维持人体免疫系统功能和预防疾病方面有特殊功效。经加热后,番茄中的番茄红素和其他抗氧化剂含量出现显著上升,并且加热时间越长,番茄红素和其他抗氧化剂增幅越大。此外,番茄红素可保护人体免受香烟和汽车尾气中致癌毒素的毒害,并可抵抗日晒和延缓衰老。
乳酸菌在发酵过程中生成大量乳酸、有机酸、醇类物质和氨基酸等,并赋予圣女果果脯特有的风味和营养保健价值并可提高果脯的保藏性。
目前小番茄的加工产品除鲜食外,主要包括番茄酱、番茄红素等,深加工产品严重不足。果脯是我国名优传统食品之一,其质地柔软,外观光亮透明,味道佳,耐贮藏。但传统的果脯大多采用熏硫处理以达到防腐护色的作用,目前控制鲜切产品褐变最有效的亚硫酸及其盐类等化学药剂,由于其残毒性和对环境的污染已被美国FDA禁止在鲜切果蔬上使用。无硫发酵圣女果果脯富含较高的番茄红素、益生素,含糖量低,色泽好,质地柔软。
发明内容
本发明的目的在于提供一种无硫发酵圣女果果脯的制备方法,利用弱酸性电位水清洗,保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌的复合菌发酵,采用最佳护色剂配比,超声波渗糖工艺,而得到的健康的新型圣女果果脯。
为了实现上述目的,本发明采用的技术方案为:一种无硫发酵圣女果果脯的制备方法,具体按照以下步骤进行:
(1)将原料圣女果在60℃下利用有效氯为20mg/L的弱酸性电位水浸泡2‐5min,然后用去离子水清洗;
(2)刺孔,用刺孔机将圣女果果实均匀刺透;
(3)将果实洗净沥干后,在100℃的热汤液中热烫1‐5min,热汤液中含护色剂和0.3wt%CaCl2,待热汤液冷却至室温后,将圣女果在其中浸泡4‐8h;所述护色剂由六偏磷酸钠、L‐半胱氨酸、β‐环糊精和柠檬酸组成,其中,各组分在热烫液中的质量分数为:六偏磷酸钠0.1‐0.4wt%、L‐半胱氨酸0.3‐0.7wt%、β‐环糊精0‐0.2wt%、柠檬酸0.5‐1.5wt%;
(4)将浸泡后的圣女果捞出漂洗、沥干,然后浸入接种量为0.5-2.5%的复合菌液中,其中,复合菌液中,保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌的体积比为1:1:1,发酵温度34‐43℃,发酵时间6‐24h;
步骤6:渗糖;发酵后取出洗净沥干水,放入含有煮沸的糖液的超声波发生器中渗糖60min,再在常温(20‐25℃)下渗糖12h;所述糖液为淀粉糖浆30wt%,低聚木糖10wt%,蔗糖20wt%,C M C0.3wt%和柠檬酸1.1wt%;
步骤7:烘烤,将浸渍好的圣女果果脯捞出,沥干糖液后在65℃的电热恒温鼓风干燥箱中烘干。
进一步地,所述弱酸性电位水通过以下方法制备得到:用SAEW生成器电解氯化钠(0.2wt%)和盐酸(0.04wt%)的混合溶液,通过稀释电解后得到的电位水获得有效氯为20mg/L的弱酸性电位。
本发明的有益效果是:
(1)本产品利用弱酸性电位水清洗,保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌的复合菌发酵,采用最佳护色剂配比,超声波渗糖工艺等制成,质地柔软、色泽红亮、口味独特。
(2)添加低聚糖可促进益生菌的生长繁殖,同时抑制肠道有害菌的生长,促进人体润肠通便,安全排毒,增强机体免疫力,降低血脂和胆固醇,促进矿物质吸收。
具体实施方式
下面通过实施例对本发明做进一步的详细说明。应理解,这些实施例仅用于说明本发明而不用于限制本发明的范围。
实施例1
1.原料挑选:选择色泽红艳、大小一致、无病虫害、八成熟的新鲜圣女果;
2.原料清洗:用SAEW生成器电解氯化钠(0.2wt%)和盐酸(0.04wt%)的混合溶液,通过稀释电解后得到的电位水获得有效氯为20mg/L的弱酸性电位。将选好的圣女果放入容器中,在60℃下利用弱酸性电位水浸泡2min,捞出清洗;
3.刺孔,用刺孔机将圣女果果实均匀刺透;
4.热烫、硬化和护色:在100℃的热汤液中热烫5min,热汤液中含护色剂和0.3wt%CaCl2,待热汤液冷却至室温后,将圣女果在其中浸泡8h;所述护色剂由六偏磷酸钠、L‐半胱氨酸、β‐环糊精和柠檬酸组成,其中,各组分在热烫液中的质量分数为:六偏磷酸钠0.4wt%、L‐半胱氨酸0.7wt%、β‐环糊精0.2wt%、柠檬酸1.5wt%;
5.发酵:将圣女果捞出漂洗、沥干,然后浸入接种量为2.0%的复合菌液中,其中保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌的体积比为1:1:1,发酵温度为40℃,发酵时间为18h;
6.渗糖:发酵后取出洗净沥干水,迅速放入含有30wt%淀粉糖浆,10wt%低聚木糖,20wt%蔗糖,0.3wt%CMC和1.1wt%柠檬酸的煮沸糖液中,其余成分为水,在超声波发生器中渗糖60min,再在常温下渗糖12h;
7.烘烤,将浸渍好的圣女果果脯捞出,沥干糖液后在65℃的电热恒温鼓风干燥箱中烘干;
8.包装和贮藏,将烘烤冷却后的圣女果果脯放入0.06mm厚的塑料袋里,密封保藏。
实施例2
将实施例1中“浸入接种量为2.0%的复合菌液中”改成“浸入接种量为0.5%的复合菌液中”,其余同实施例1。
实施例3
将实施例1中“浸入接种量为2.0%的复合菌液中”改成“浸入接种量为1.0%的复合菌液中”,其余同实施例1。
实施例4
将实施例1中“浸入接种量为2.0%的复合菌液中”改成“浸入接种量为1.5%的复合菌液中”,其余同实施例1。
实施例5
将实施例1中“浸入接种量为2.0%的复合菌液中”改成“浸入接种量为2.5%的复合菌液中”,其余同实施例1。
实施例6
将实施例1中“发酵温度为40℃”改成“发酵温度为34℃”,其余同实施例1。
实施例7
将实施例1中“发酵温度为40℃”改成“发酵温度为37℃”,其余同实施例1。
实施例8
将实施例1中“发酵温度为40℃”改成“发酵温度为43℃”,其余同实施例1。
实施例9
将实施例1中“发酵时间为18h”改成“发酵时间为6h”,其余同实施例1。
实施例10
将实施例1中“发酵时间为18h”改成“发酵时间为12h”,其余同实施例1。
实施例11
将实施例1中“发酵时间为18h”改成“发酵时间为24h”,其余同实施例1。
实施例12
将实施例1中“弱酸性电位水浸泡2min”改成“弱酸性电位水浸泡5min”,其余同实施例1。
实施例13
将实施例1中“在100℃的热汤液中热烫5min,热汤液中含护色剂和0.3wt%CaCl2,待热汤液冷却至室温后,将圣女果在其中浸泡8h;所述护色剂由六偏磷酸钠、L‐半胱氨酸、β‐环糊精和柠檬酸组成,其中,各组分在热烫液中的质量分数为:六偏磷酸钠0.4wt%、L‐半胱氨酸0.7wt%、β‐环糊精0.2wt%、柠檬酸1.5wt%”改成“在100℃的热汤液中热烫1min,热汤液中含护色剂和0.3wt%CaCl2,待热汤液冷却至室温后,将圣女果在其中浸泡4h;所述护色剂由六偏磷酸钠、L‐半胱氨酸和柠檬酸组成,其中,六偏磷酸钠0.1wt%、L‐半胱氨酸0.3wt%、柠檬酸0.5wt%”,其余同实施例1。
50人小组对各组圣女果果脯感官评分结果如下:
外观 | 口感 | 色泽 | 总分 | |
实施例1 | 3.8 | 2.7 | 2.6 | 9.1 |
实施例2 | 3.5 | 2.2 | 2.3 | 8 |
实施例3 | 3.6 | 2.4 | 2.4 | 8.4 |
实施例4 | 3.6 | 2.3 | 2.5 | 8.4 |
实施例5 | 3.8 | 2.6 | 2.3 | 8.7 |
实施例6 | 3.4 | 2.3 | 2.2 | 7.9 |
实施例7 | 3.6 | 2.5 | 2.4 | 8.5 |
实施例8 | 3.7 | 2.6 | 2.5 | 8.8 |
实施例9 | 3.5 | 2.5 | 2.4 | 8.4 |
实施例10 | 3.6 | 2.5 | 2.3 | 8.4 |
实施例11 | 3.6 | 2.6 | 2.4 | 8.6 |
实施例12 | 3.8 | 2.4 | 2.5 | 8.7 |
实施例13 | 3.5 | 2.5 | 2.1 | 8.1 |
对比例
1.原料挑选:选择色泽红艳、大小一致、无病虫害、八成熟的新鲜圣女果;
2.原料清洗:将选好的圣女果放入容器中,在60℃下利用弱酸性电位水浸泡2‐5min,捞出清洗;
3.刺孔,用刺孔机将圣女果果实均匀刺透;
4.热烫、硬化和护色:将果实洗净沥干后,在100℃的沸水中热烫1‐5min,沸水中含0.3%CaCl2,圣女果在冷却后的热汤液中浸泡4‐8h;
5.发酵:将圣女果捞出漂洗、沥干,然后浸入接种量为2.0%的复合菌液中,其中保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌的体积比为1:1:1,发酵温度为40℃,发酵时间为18h;
6.渗糖:发酵后取出洗净沥干水,迅速放入含有30%淀粉糖浆,10%低聚木糖,20%蔗糖,0.3%C M C和1.1%柠檬酸的煮沸糖液中,在超声波发生器中渗糖60min,再在常温下渗糖12h;
7.烘烤,将浸渍好的圣女果果脯捞出,沥干糖液后在65℃的电热恒温鼓风干燥箱中烘干;
8.包装和贮藏,将烘烤冷却后的圣女果果脯放入0.0 6mm厚的塑料袋里,密封保藏;
50人小组对圣女果果脯进行感官评分,外观为3.4分,口感为2.4分,色泽为1.4分,总分为7.2分。
Claims (2)
1.一种无硫发酵圣女果果脯的制备方法,其特征在于,具体按照以下步骤进行:
(1)将原料圣女果在60℃下利用有效氯为20 mg/L的弱酸性电位水浸泡2-5min,然后用去离子水清洗;
(2)刺孔,用刺孔机将圣女果果实均匀刺透;
(3)将果实洗净沥干后,在 100℃的热汤液中热烫 1-5min,热汤液中含护色剂和0.3wt% CaCl2,待热汤液冷却至室温后,将圣女果在其中浸泡4-8h;所述护色剂由六偏磷酸钠、L-半胱氨酸、β-环糊精和柠檬酸组成,其中,各组分在热烫液中的质量分数为:六偏磷酸钠0.1-0.4wt%、L-半胱氨酸0.3-0.7wt%、β-环糊精0-0.2wt%、柠檬酸0.5-1.5wt%;
(4)将浸泡后的圣女果捞出漂洗、沥干,然后浸入接种量为0.5-2.5%的复合菌液中,其中,复合菌液中,保加利亚乳杆菌、嗜酸乳杆菌、植物乳杆菌的体积比为1:1:1,发酵温度34-43℃,发酵时间6-24h;
(5)渗糖;发酵后取出洗净沥干水,放入含有煮沸的糖液的超声波发生器中渗糖60 min,再在20-25℃常温下渗糖12h;所述糖液为淀粉糖浆30wt%,低聚木糖10wt%,蔗糖20wt%,CMC 0.3wt % 和柠檬酸1.1 wt% ;
(6)烘烤,将浸渍好的圣女果果脯捞出,沥干糖液后在 65℃的电热恒温鼓风干燥箱中烘干。
2.根据权利要求1所述的无硫发酵圣女果果脯的制备方法,其特征在于,所述弱酸性电位水通过以下方法制备得到:用SAEW生成器电解浓度为0.2wt%的氯化钠和浓度为0.04wt%的盐酸的混合溶液,通过稀释电解后得到的电位水获得有效氯为20 mg/L的弱酸性电位。
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