CN107927302A - 一种低糖山楂糕及其制作方法 - Google Patents
一种低糖山楂糕及其制作方法 Download PDFInfo
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- CN107927302A CN107927302A CN201711428705.3A CN201711428705A CN107927302A CN 107927302 A CN107927302 A CN 107927302A CN 201711428705 A CN201711428705 A CN 201711428705A CN 107927302 A CN107927302 A CN 107927302A
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- Prior art keywords
- low sugar
- haw jelly
- lysozyme
- haw
- essential oil
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
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- A—HUMAN NECESSITIES
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Landscapes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明提供了一种低糖山楂糕及其制作方法，在制备所述低糖山楂糕的过程中，利用了植物精油浸泡（或熏蒸）及溶菌酶复合涂膜技术，并辅以气调包装，取代了传统的化学防腐剂，从而达到了延长低糖山楂糕的货架期，同时改善了低糖山楂糕制品的风味品质。本发明中所采用的植物精油浸泡（或熏蒸）技术以及溶菌酶复合涂膜技术，分别来源于植物和动物的天然防腐剂，均对人体无毒害，安全环保，且能改善食品的风味品质，具有重要的产业价值。
Description
技术领域
本发明属于食品加工技术领域，特别涉及一种低糖山楂糕及其制作方法。
背景技术
山楂，又称山里红、山里果、山里红果、红果、酸里红等，属于蔷薇科山楂属。山楂中富含多种维生素、酒石酸、柠檬酸、山楂酸、苹果酸等，还含有黄酮类、内酯、糖类、蛋白质、脂肪和钙、磷、铁等矿物质。是中国特有的药果兼用树种，具有降血脂、降血压、强心、抗心律不齐等作用，同时也具有健脾开胃、消食化滞、活血化瘀的作用，对胸膈脾满、疝气、血淤、闭经等症状有很好的疗效。另外，研究发现山楂内的黄酮类化合物牡荆素，是一种抗癌作用较强的药物，对抑制体内癌细胞的生长、增殖和浸润转移均有一定的作用。因此，山楂及其制品一直受到广大消费者的青睐。
山楂糕是流行于北方地区的传统民间糕点，但传统方法制作的山楂糕，一般含糖量较高，随着人民生活水平的提高和对健康饮食生活意识的改变，传统山楂糕已经不能适应现代消费者的需求，但一旦降低山楂糕中的含糖量，则不能产生足够的渗透压抑制微生物的生长，因此导致低糖山楂糕制品的货架期较短，需要辅以防腐措施。
食品工业生产中常以化学合成防腐剂为主，如山梨酸钾和苯甲酸钠，但这些化学合成防腐剂可能会对人体有潜在的危害。而且随着消费者保健意识的增强，人们对食品安全的关注度越来越高，对化学合成添加剂越来越排斥。
发明内容
针对上述存在的问题，本发明的目的是提供一种低糖山楂糕及其制作方法，所述低糖山楂糕不添加任何化学防腐剂，而是利用具有抑菌、防腐及保鲜功能的天然物质取代化学合成防腐剂，改善低糖过程的保藏性能，延长货架期，同时保留山楂糕制品口感爽滑细腻、甜美可口的特点。
本发明的目的是通过以下技术方案实现的：
一种低糖山楂糕的制作方法，所述制作方法包括以下步骤：
1）原料选择：选取果形整齐、色泽鲜艳、组织细密的新鲜山楂；
2）捅核清洗：将山楂去核后清水冲洗干净，得到山楂果坯；
3）热烫灭酶：将山楂果坯投入沸水中短时热烫，进行灭酶处理；
4）搅打混糖：将经过热烫灭酶处理后的果坯搅打成浆，同时按浆液：糖液为1~1.5：1的比例混入浓度55%~65% 浓缩糖液，得到山楂浆；
5）冷却成型：山楂浆冷却后切割成型，得到山楂果糕；
6）溶菌酶裹包：将切割成型的山楂果糕放入含有溶菌酶的复合涂膜液中瞬时蘸涂，并进行烘烤处理；
7）精油处理：将上述经过溶菌酶裹包后的山楂糕利用精油密闭熏蒸或浸泡；
8）包装：采用复合塑料食品袋抽真空后注入保鲜气体，即得到所述的低糖山楂糕。
进一步的，步骤6）中所述含有溶菌酶的复合涂膜液的配方为：0.01%溶菌酶 + 1%壳聚糖。
进一步的，所述溶菌酶包括来源于动物产品及微生物发酵制备的溶菌酶。
进一步的，步骤7）中所述精油的浓度为0.01g/kg~0.1 g/kg。
进一步的，步骤7）中所述精油为植物精油。
进一步的，所述精油包括玫瑰精油、丁香精油和柠檬草精油。
进一步的，步骤7）中利用精油密闭熏蒸的条件为30℃，30min。
进一步的，步骤8）中所述保鲜气体的组成为N2∶CO2（V:V）=65∶35。
本发明相比现有技术的有益效果为：
1、本发明所述的低糖山楂糕在制作过程中，将植物精油浸泡（或熏蒸）及溶菌酶复合涂膜技术相结合，利用具有抑菌、防腐及保鲜功能的天然物质取代化学合成防腐剂，改善低糖过程的保藏性能，延长货架期，同时保留山楂糕制品口感爽滑细腻、甜美可口的特点，具有重要的产业价值；
2、本发明所述的低糖山楂糕在制作过程中，利用植物精油处理，一是可以改变微生物细胞和菌丝体的形态结构和组成，造成细胞不可逆的损伤；二是可以降低或抑制分生孢子的产生和萌发，从而达到抑制微生物的作用；同时，植物精油属于植物提取物，对人体无毒害，还能够调节山楂糕的风味品质，增加山楂糕的口味品种，适应不同消费者的需求；
3、本发明所述的低糖山楂糕在制作过程中，利用溶菌酶复合涂膜技术，溶菌酶，一是能水解革兰氏阳性菌细胞壁中的胞质壁，导致细菌细胞壁破裂；另一方面，溶菌酶具有抑菌肽的活性，以物理方式作用于细菌的细胞膜，破坏细胞膜的完整性，导致细胞渗透性改变；
4、本发明所述的低糖山楂糕在制作过程中，气调包装利用CO2、O2、N2等保护性混合气体转换包装内的空气，利用各种气体所起的不同作用，抑制引起食品变质的大多数微生物的生长繁殖，并延长保鲜期。
附图说明
图1为本发明所述低糖山楂糕的制作方法的流程示意图。
具体实施方式
实施例1
一种低糖山楂糕的制作方法，所述制作方法包括以下步骤：
1）原料选择：选取果形整齐、色泽鲜艳、组织细密的新鲜山楂；
2）捅核清洗：将山楂去核后清水冲洗干净，得到山楂果坯；
3）热烫灭酶：将山楂果坯投入沸水中短时热烫，进行灭酶处理；
4）搅打混糖：将经过热烫灭酶处理后的果坯搅打成浆，同时混入浓缩糖液，得到山楂浆；
5）冷却成型：山楂浆冷却后切割成型，得到山楂果糕；
6）溶菌酶裹包：将切割成型的山楂果糕放入含有溶菌酶的复合涂膜液中瞬时蘸涂，并进行烘烤处理；
7）精油处理：将上述经过溶菌酶裹包后的山楂糕利用精油密闭熏蒸或浸泡；
8）包装：采用复合塑料食品袋抽真空后注入保鲜气体，即得到所述的低糖山楂糕。
进一步的，步骤6）中所述含有溶菌酶的复合涂膜液的配方为：0.01%溶菌酶 + 1%壳聚糖。
进一步的，所述溶菌酶包括来源于动物产品（如蛋清）及微生物发酵制备的溶菌酶。
进一步的，步骤7）中所述精油的浓度为0.01g/kg~0.1 g/kg。
进一步的，步骤7）中所述精油为植物精油。
进一步的，所述精油包括玫瑰精油，优选大马士革玫瑰精油，其次为新疆玫瑰精油；丁香精油，来自丁香；柠檬草精油，来自柠檬草。
山楂糕的理化标准：
| 检验项目 | 标准要求 | 检验项目 | 标准要求 | 检验项目 | 标准要求 |
| 水份 | ≤55% | 总糖 | ≤55% | 二氧化硫 | |
| 菌落总数 | ≤1000cfu/g | 大肠杆菌 | ≤30mpg/g | 霉菌 | ≤50cfu/g |
| 致病菌 | 不得检出 | 总砷 | ≤1mg/kg | 铅 | ≤0.5mg/kg |
| 铜 | ≤10mg/kg | 胭脂红 | ≤0.5g/kg | 山梨酸钾 | ≤0.05g/kg |
山楂糕的感官标准：
1、凝胶要求：凝胶块细腻均匀，无分层现象（用刀切分，截面呈密实均匀的凝胶状态），胶质凝块富有弹性。
2、色泽要求：每个生产批次色泽均匀一致，呈橙红色至棕红色。
3、口感及观感：无肉眼可见杂质，口咀嚼无砂齿感。
实施例2
本实施例是在实施例1基础上的优选方案，所用原料的品质与实施例1相同，本实施例提供了一种玫瑰风味低糖山楂糕，如图一所示，所述山楂糕的制作方法如下：
1）原料选择：选取果形整齐，色泽鲜艳，组织细密的新鲜山楂；
2）捅核清洗：将山楂去核后清水冲洗干净，得到山楂果坯；
3）热烫灭酶：将山楂果坯投入100℃水中热烫5-10min，灭酶处理；
4）搅打混糖：将果坯搅打成浆，同时按浆液：糖液为1：1的比例混入浓度65% 浓缩糖液；
5）冷却成型：山楂浆冷却后切割成型；
6）溶菌酶裹包：将切割成型的山楂果糕放入含有溶菌酶的复合涂膜液中瞬时蘸涂，在80℃下烘烤10-15min，其中溶菌酶复合涂膜液的配方为：0.01%溶菌酶+ 1%壳聚糖；
7）精油熏蒸：蘸涂后的山楂糕按0.04g/kg比例的玫瑰精油密闭熏蒸30℃，30min；
8）包装：采用复合塑料食品袋抽真空后注入保鲜气体，其组成为N2∶CO2（V:V）=65∶35。
本实施例所述的玫瑰风味低糖山楂糕的检测结果如下：
本实施例的山楂糕的质量符合国家标准GB/T 10782蜜饯通则的要求，具体如下：
| 检测项目 | 检测值 |
| 山梨酸钾，g/kg | ＜0.001 |
| 胭脂红，g/kg | ＜0.001 |
| 总砷，mg/kg | ＜0.01 |
| 铅，mg/kg | ＜0.0005 |
| 铜，mg/kg | ＜1.0 |
| 菌落总数，cfu/g | ＜10 |
| 大肠杆菌，MPN/100g | ＜30 |
| 致病菌（沙门氏菌、志贺氏菌、金黄色葡萄球菌） | 未检出 |
| 霉菌，cfu/g | ＜10 |
本实施例的山楂糕与市售山楂糕的口感评定结果如下，该味觉评定为5人品评小组按1-5分评分后的得分平均值，5分为满分：
| 细腻程度 | 爽滑程度 | 柔韧程度 | |
| 实施例2山楂糕 | 4.8 | 4.9 | 4.9 |
| 市售山楂糕 | 2.9 | 3.3 | 3.5 |
本实施例的山楂糕与普通低糖山楂糕（未经溶菌酶裹包及精油熏蒸处理）经过18个月的常温储存，分别测定菌落总数、大肠杆菌、致病菌及霉菌，结果如下：
Claims (9)
1.一种低糖山楂糕的制作方法，其特征在于，所述制作方法包括以下步骤：
1）原料选择：选取果形整齐、色泽鲜艳、组织细密的新鲜山楂；
2）捅核清洗：将山楂去核后清水冲洗干净，得到山楂果坯；
3）热烫灭酶：将山楂果坯投入沸水中短时热烫，进行灭酶处理；
4）搅打混糖：将经过热烫灭酶处理后的果坯搅打成浆，同时按浆液：糖液为1~1.5：1的比例混入浓度55%~65% 浓缩糖液，得到山楂浆；
5）冷却成型：山楂浆冷却后切割成型，得到山楂果糕；
6）溶菌酶裹包：将切割成型的山楂果糕放入含有溶菌酶的复合涂膜液中瞬时蘸涂，并进行烘烤处理；
7）精油处理：将上述经过溶菌酶裹包后的山楂糕利用精油密闭熏蒸或浸泡；
8）包装：采用复合塑料食品袋抽真空后注入保鲜气体，即得到所述的低糖山楂糕。
2.一种如权利要求1所述的低糖山楂糕的制作方法，其特征在于，步骤6）中所述含有溶菌酶的复合涂膜液的配方为：0.01%溶菌酶 + 1%壳聚糖。
3.一种如权利要求1或2所述的低糖山楂糕的制作方法，其特征在于，所述溶菌酶包括来源于动物产品及微生物发酵制备的溶菌酶。
4.一种如权利要求1所述的低糖山楂糕的制作方法，其特征在于，步骤7）中所述精油的浓度为0.01g/kg~0.1 g/kg。
5.一种如权利要求1或4所述的低糖山楂糕的制作方法，其特征在于，步骤7）中所述精油为植物精油。
6.一种如权利要求5所述的低糖山楂糕的制作方法，其特征在于，所述精油包括玫瑰精油、丁香精油和柠檬草精油。
7.一种如权利要求1所述的低糖山楂糕的制作方法，其特征在于，步骤7）中利用精油密闭熏蒸的条件为30℃，30min。
8.一种如权利要求1所述的低糖山楂糕的制作方法，其特征在于，步骤8）中所述保鲜气体的组成为N2∶CO2（V:V）=65∶35。
9.一种低糖山楂糕，其特征在于，所述低糖山楂糕是通过如权利要求1-8任一制作方法制作得到的山楂糕。
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