CN107772037B - 一种柿子酥糖糕点的制备方法 - Google Patents
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Abstract
本发明公开了一种柿子酥糖糕点的制备方法，包括原料制备、柿子原浆的制备、柿子原浆的脱涩澄清、柿子粉制备、酥糖制备等步骤，在制备过程中对柿子进行了复合脱涩处理，防止了涩味出现及返涩发生。本发明以冷冻柿子为原料，对整个柿子果肉几乎无损耗地进行了综合利用，并保持了其营养成份，利于大规模工业化实施，制备的柿子酥糖口感细腻，风味独特，无涩味出现，具有较好的市场卖点。
Description
技术领域
本发明涉及食品加工领域，具体涉及一种柿子糕点的制备方法。
背景技术
柿子含糖量高，含有胡萝卜素、多种维生素、脂肪、蛋白质及Ca、P、Fe等矿物质，柿子中的纤维素高达3.1％，是水果中含量较高的，柿子膳食纤维、维生素C比一般水果高。柿子品种多，产量大，柿子作为季节性产品，由于收获期集中，采集后易软化，不耐储藏，至今还没有成熟的大规模储藏保鲜技术推广应用，所以柿子只能以廉价方式尽快出售，主要供做鲜食或加工成柿饼，产品单一，且加工时效性很短，限制了柿子的大规模利用。
实践中也有将八、九成熟柿子采摘后进行冷冻储存的方式，这种方式便于柿子长时间存储，具有大规模工业实施的可行性，但是在将冷冻柿子进行饮料加工或柿子粉加工时，需要解决脱涩的问题，这是由于柿子中含有单宁的特殊细胞组织，这种细胞中的单宁在一定条件下是可溶的，此时柿子就出现涩味，一旦将可溶性单宁转化成固体不溶性单宁，则涩味消失，常规的柿子脱涩方法有温水脱涩和二氧化碳脱涩、石灰水碱液脱涩等方法，这些方法在应用中需要注意脱涩后的返涩问题，也就是在一定条件下，脱涩造成的固体单宁中又有一部分变成了可溶性单宁，造成返涩。
对于大规模工业实施来讲，采用40℃温水浸泡12-24小时进行温水脱涩是常用的经济方法，而对冷冻后柿子温水脱涩时，柿子由低温冷冻转入温水阶段，由于长时间的浸泡和氧化作用，会导致柿子果肉色泽变褐，影响到后续产品如柿子饮料的色泽、口感和质量，因此针对冷冻储存柿子的综合加工利用成为一项难题。
中国专利“一种柿子冻干超微粉的制备方法，200510096238.x”公开了一种超微粉的制备方法，但是其采用的均是新鲜的柿子温水脱涩的方案，无法解决冷冻柿子的脱涩处理和后续工业化加工问题。
发明内容
本发明的目的在于提供一种柿子酥糖糕点的制备方法，将柿子采摘后冷冻储存，然后直接对冻柿子粉碎后脱涩，最后将柿子加工成柿子果汁和柿子粉，并用柿子粉制备酥糖糕点，对柿子果肉原料进行综合利用，提高了原料利用率，解决了长期以来柿子的工业化实施的问题。
本发明一种柿子的制备酥糖糕点方法，包括以下步骤：
【1】原料制备
将采摘八、九成熟的柿子送入冷库，在温度-30℃～-20℃中保存，出库后的冰冻柿子用常温清水解冻；
【2】柿子原浆的制备
【2.1】人工去蒂打浆；
【2.2】将浆料无菌密封后，温度-5～-3℃保存；
【3】柿子原浆的脱涩澄清
【3.1】原浆过滤：原浆解冻后，添加0.01～0.1％维生素C后粗滤，去除悬浮物，并挤压出果渣中汁液；
【3.2】胶体磨胶磨
【3.3】果汁析出
在胶磨原浆中加入0.3％的复合酶(果胶酶：纤维素酶：木瓜蛋白酶＝4:3:1)水溶液，在45℃下均匀搅拌酶解2～2.5小时，加热至70～85℃灭酶5～8分钟，自然冷却沉降20～24小时后精滤；
【3.4】脱涩澄清
在【3.3】的滤液中加入柠檬酸，使得PH值为2.5-3.5，在上述滤液中添加单宁酶0.12％，温度45℃，搅拌保持2～2.5小时后，加热至70～85℃灭酶5～8分钟，自然冷却沉降20～24小时后精滤，滤液和滤渣均留用；
【4】柿子粉制备
将步骤【3.3】果汁析出后的得到滤渣和【3.4】脱涩澄清后得到的滤渣混合后，在温度80-90度烘干，烘干后的果渣用粉碎机粉碎至80-120目的柿子粉；
【5】柿子酥糖糕点制备
按照柿子粉20～30份，芝麻粉10～15份，白砂糖35～43份，饴糖5～8份，熟面粉16～20份，黄油1～2份的比例进行备料，制作柿子酥糖糕点。
进一步的，步骤【5】的酥糖制备方法如下：
【5.1】将柿子粉、芝麻粉、熟面粉混合成粉料，文火加热保温；
【5.2】将白砂糖入锅加水加热搅拌并熔化，加入饴糖、黄油搅拌成粘稠糖浆，糖温升至140～150℃停止加热；
【5.3】分批取糖浆放入粉料中反复拉拔起丝并变白，再放入粉料中粘粉；
【5.4】在案板上将粘粉后糖浆压延并折叠压成一定厚度糖片；
【5.5】糖片分切成条或片状，凉至常温，即为柿子酥糖糕点成品。
进一步的，在步骤【1.1】清水解冻中加入0.5％亚硫酸钠护色，清水解冻2-3小时。
进一步的，在步骤【1.1】清水解冻中加入0.5％亚硫酸钠护色，清水解冻2-3小时后，将水温升至35～40℃，温水脱涩10-24小时。
进一步的，步骤【3.1】中粗滤采用双层纱布进行过滤。
进一步的，步骤【3.3】和步骤【3.4】中精滤采用三层或四层纱布进行过滤。
本发明的有益技术效果如下：
一、本发明将八、九成熟的柿子采摘后进行冻柿储存，然后开展脱涩处理和后续综合利用加工，解决了新鲜柿子存储时间短，容易腐烂的难题，同时避免了采用温水脱涩对冷冻柿子颜色和品质的影响，并减少了流程环节，利于大规模工业化实施。加工中对柿子采用生物酶脱涩后，将果汁制成柿子浓缩液，然后再根据口味进行饮料配置；将过滤后的果渣烘干后制成柿子粗粉和超微粉，粗粉可用于柿子酥点、柿子饼干、点心等食品中，而超微粉则可用于果晶、软糖等食品添加剂，最终对整个柿子果肉几乎无损耗地进行了工业化利用，并保持了其营养成份。
二、本发明将冻柿子粉碎后，首先粗滤，将柿皮等残渣过滤掉，由于可溶性单宁大部分含在柿皮中，因此大部分单宁被滤掉；其次胶磨后在浆液中添加复合酶溶液(果胶酶、纤维素酶、木瓜蛋白酶)，使得果浆中果胶、纤维素、蛋白类等营养物质的析出，在提高出汁率的同时，使得可溶性单宁也随之析出，故针对经过复合酶处理后的滤液，再采用添加单宁酶的方法，使得单宁分解沉淀，被过滤，最终达到尽可能消除单宁的问题。由于可溶性单宁的析出与所在溶液的酸碱度相关，故在加入单宁酶前先将溶液PH调节至酸性环境PH<3，提高了可溶性单宁的析出率。分解完毕过滤后，再将果汁饮料中加入食用碱，使得PH调节至4-6，使得可溶性单宁的不再析出。上述方法可最大限度地消除柿子中的单宁含量，确保了脱涩效果，同时也有效防止了常规脱涩方法后不溶性单宁向可溶性单宁转化造成的返涩问题。
三、本发明常温解冻时，在温水总加入0.5％亚硫酸钠护色，以防止饮料变色，同时在确保果肉不变色的前提下，采用35～40℃的温水脱涩10-24小时，并结合冷冻储存中自身具有的冷冻脱涩作用，加强了脱涩效果，有效防止了返涩发生。
四、本发明的柿子粉基于两次精密过滤后的滤渣进行粉碎加工而得，无涩芳香，细腻均匀，具有柿子风味，可作为一种优质的风味食品添加剂原料，用其制备的柿子糕点，口感和风味独特。
具体实施方式
以下结合实施例对本发明做进一步说明。
实施例1
一种柿子酥糖糕点的制备方法，包括以下步骤：
【1】原料制备
将采摘八、九成熟的柿子送入冷库，在温度-30℃～-20℃中保存，保存时间为6个月后，出库后的冰冻柿子用常温清水解冻2-3小时，清水解冻中加入0.5％亚硫酸钠护色。由于解冻过程中加入了亚硫酸钠，柿子的颜色、果肉品质并没有发生明显变化。
【2】柿子原浆的制备
【2.1】人工去蒂打浆；
【2.2】将浆料无菌密封后，温度-5～-3℃保存；
【3】柿子原浆的脱涩澄清
【3.1】原浆过滤：原浆解冻后，添加0.01％维生素C后，采用双层纱布进行粗滤，去除悬浮物，并挤压出纱布内果渣中的汁液；
添加维生素C的目的在于柿子果肉的保鲜，防止果肉氧化变质、褐变，同时粗滤中将柿皮滤掉，由于可溶性单宁主要含在柿皮中，因此也滤掉了大部分可溶性单宁，减轻了下一步脱涩的任务。
【3.2】胶体磨胶磨
【3.3】果汁析出
在胶磨原浆中加入0.3％的复合酶(果胶酶：纤维素酶：木瓜蛋白酶＝4:3:1)水溶液，在45℃下均匀搅拌酶解2小时，加热至70℃灭酶5分钟，自然冷却沉降20小时后采用三层或四层纱布进行精滤，滤渣和滤液都保留，用于下一步。
加入复合酶的目的在于将果浆中果胶、纤维素、蛋白类等营养物质的析出，在提高出汁率的同时，使得可溶性单宁也随之析出，为下一步的脱涩提供方便。
【3.4】脱涩澄清
在胶磨过滤后的滤液中加入柠檬酸，柠檬酸逐步添加，添加的同时监测PH值，使得PH值为2.5左右时停止加入，在上述滤液中添加单宁酶0.12％，温度45℃，搅拌保持2小时后，加热至70℃灭酶5分钟，自然冷却沉降20小时后采用三层或四层纱布进行精滤，在滤液中加入食用碱液，调节至PH＝4～6，即得柿子浓缩液，用于后续柿子饮料的配制，滤渣留用；
【4】柿子粉制备
将步骤【3.3】果汁析出后的得到滤渣和【3.4】脱涩澄清后得到的滤渣混合后，在温度80-90度烘干，烘干后的果渣用粉碎机粉碎至80-120目的柿子粉；
【5】柿子酥糖糕点制备
按照柿子粉20份，芝麻粉10份，白砂糖35份，饴糖5份，熟面粉16份，黄油1份的比例进行备料，并按照以下步骤制作柿子酥糖。
【5.1】将柿子粉、芝麻粉、熟面粉混合成粉料，文火加热，并置于容器中保温；
【5.2】将白砂糖入锅加少量水加热搅拌并熔化，加入饴糖、黄油搅拌成粘稠糖浆，糖温升至140℃左右停止加热；
【5.3】分批取糖浆放入前面的粉料中，反复拉拔起丝并变白，再放入保温的粉料中粘粉；
【5.4】在案板将粘粉后糖浆压延并折叠数次后压成一定厚度糖片；
【5.5】将糖片分切成条或片状，凉至常温，包装入库，即为柿子酥糖成品。
实施例2：
与实施例1大致相同，只是在解冻后增加了温水脱涩的环节。
一种柿子的综合利用加工方法的技术方案如下，包括以下步骤：
【1】原料制备
将采摘八、九成熟的柿子送入冷库，在温度-30℃～-20℃中保存，保存时间为6个月后，出库后的冰冻柿子用常温清水解冻2～3小时，清水解冻中加入0.5％亚硫酸钠护色，然后将水温升至35～40℃，温水脱涩10～24小时。由于温水脱涩中加入了亚硫酸钠，柿子的颜色、果肉品质并没有发生明显变化。
【2】柿子原浆的制备
【2.1】人工去蒂打浆；
【2.2】将浆料无菌密封后，温度-5～-3℃保存；
【3】柿子原浆的脱涩澄清
【3.1】原浆过滤：原浆解冻后，添加0.1％维生素C后，采用双层纱布进行粗滤，去除悬浮物，并挤压出纱布内果渣中的汁液；
添加维生素C的目的在于柿子果肉的保鲜，防止果肉氧化变质、褐变，同时粗滤中将柿皮滤掉，由于可溶性单宁主要含在柿皮中，因此也滤掉了大部分可溶性单宁，减轻了下一步脱涩的任务。
【3.2】胶体磨胶磨
【3.3】果汁析出
在胶磨原浆中加入0.3％的复合酶(果胶酶：纤维素酶：木瓜蛋白酶＝4:3:1)水溶液，在45℃下均匀搅拌酶解2.5小时，加热至85℃灭酶8分钟，自然冷却沉降24小时后采用三层或四层纱布进行精滤，滤渣和滤液都保留，用于下一步。
加入复合酶的目的在于将果浆中果胶、纤维素、蛋白类等营养物质的析出，在提高出汁率的同时，使得可溶性单宁也随之析出，为下一步的脱涩提供方便。
【3.4】脱涩澄清
在胶磨过滤后的滤液中加入柠檬酸，柠檬酸逐步添加，添加的同时监测PH值，使得PH值为3.5左右时停止加入，在上述滤液中添加单宁酶0.12％，温度45℃，搅拌保持2.5小时后，加热至85℃灭酶8分钟，自然冷却沉降24小时后采用三层或四层纱布进行精滤，在滤液中加入食用碱液，调节至PH＝4～6，即得柿子浓缩液，用于后续柿子饮料的配制，滤渣留用；
【4】柿子粉制备
将步骤【3.3】果汁析出后的得到滤渣和【3.4】脱涩澄清后得到的滤渣混合后，在温度80-90度烘干，烘干后的果渣用粉碎机粉碎至80-120目的柿子粉；
【5】柿子酥糖糕点制备
按照柿子粉30份，芝麻粉15份，白砂糖43份，饴糖8份，熟面粉20份，黄油2份的比例进行备料，并按照以下步骤制作柿子酥糖。
【5.1】将柿子粉、芝麻粉、熟面粉混合成粉料，文火加热，并置于容器中保温；
【5.2】将白砂糖入锅加少量水加热搅拌并熔化，加入饴糖、黄油搅拌成粘稠糖浆，糖温升至150℃左右停止加热；
【5.3】分批取糖浆放入前面的粉料中，反复拉拔起丝并变白，再放入保温的粉料中粘粉；
【5.4】在案板上将粘粉后糖浆压延并折叠数次后压成一定厚度糖片；
【5.5】将糖片分切成条或片状，凉至常温，包装入库，即为柿子酥糖成品。
上述实施例1和实施例2制备的产品，口感细腻，风味独特，无涩味出现，具有较好的市场卖点。
以下为7人评价小组对实施例1和实施例2的产品的感官评定结果：
Claims (5)
1.一种柿子酥糖糕点的制备方法，包括以下步骤：
【1】原料制备
将采摘八、九成熟的柿子送入冷库，在温度-30℃～-20℃中保存，出库后的冰冻柿子用常温清水解冻；清水解冻中加入0.5％亚硫酸钠护色，清水解冻2-3小时；
【2】柿子原浆的制备
【2.1】人工去蒂打浆；
【2.2】将浆料无菌密封后，温度-5～-3℃保存；
【3】柿子原浆的脱涩澄清
【3.1】原浆过滤：原浆解冻后，添加0.01～0.1％维生素C后粗滤，去除悬浮物，并挤压出果渣中汁液；
【3.2】胶体磨胶磨
【3.3】果汁析出
在胶磨原浆中加入0.3％的复合酶水溶液，在45℃下均匀搅拌酶解2～2.5小时，加热至70～85℃灭酶5～8分钟，自然冷却沉降20～24小时后精滤；所述的复合酶配方为果胶酶：纤维素酶：木瓜蛋白酶＝4:3:1；
【3.4】脱涩澄清
在【3.3】的滤液中加入柠檬酸，使得PH值为2.5-3.5，在上述滤液中添加单宁酶0.12％，温度45℃，搅拌保持2～2.5小时后，加热至70～85℃灭酶5～8分钟，自然冷却沉降20～24小时后精滤，滤液和滤渣均留用；
【4】柿子粉制备
将步骤【3.3】果汁析出后的得到滤渣和【3.4】脱涩澄清后得到的滤渣混合后，在温度80-90度烘干，烘干后的果渣用粉碎机粉碎至80-120目的柿子粉；
【5】柿子酥糖糕点制备
按照柿子粉20～30份，芝麻粉10～15份，白砂糖35～43份，饴糖5～8份，熟面粉16～20份，黄油1～2份的比例进行备料，制作柿子酥糖糕点。
2.根据权利要求1所述的一种柿子酥糖糕点的制备方法，其特征在于，在步骤【5】的酥糖制备方法如下：
【5.1】将柿子粉、芝麻粉、熟面粉混合成粉料，文火加热保温；
【5.2】将白砂糖入锅加水加热搅拌并熔化，加入饴糖、黄油搅拌成粘稠糖浆，糖温升至140～150℃停止加热；
【5.3】分批取糖浆放入粉料中反复拉拔起丝并变白，再放入粉料中粘粉；
【5.4】在案板上将粘粉后糖浆压延并折叠压成一定厚度糖片；
【5.5】糖片分切成条或片状，凉至常温，即为柿子酥糖糕点成品。
3.根据权利要求1所述的一种柿子酥糖糕点的制备方法，其特征在于：在步骤【1.1】清水解冻中加入0.5％亚硫酸钠护色，清水解冻2-3小时后，将水温升至35～40℃，温水脱涩10-24小时。
4.根据权利要求1所述的一种柿子酥糖糕点的制备方法，其特征在于：步骤【3.1】中粗滤采用双层纱布进行过滤。
5.根据权利要求1所述的一种柿子酥糖糕点的制备方法，其特征在于：步骤【3.3】和步骤【3.4】中精滤采用三层或四层纱布进行过滤。
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