CN107927523A - 一种猕猴桃果冻脆片 - Google Patents
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Abstract
本发明涉及一种猕猴桃果冻脆片,包括猕猴桃脆片(1)以及夹在所述猕猴桃脆片(1)之间缺口(11)内的果冻层(2),将所述果冻层(2)果冻液注入所述猕猴桃脆片(1)之间的缺口(11)中,冷却至室温后速冻至‑18℃,再缓慢升温至室温,即可得到成品。本发明制备的猕猴桃果冻脆片外管色泽鲜艳,外部口感酥脆,内部弹牙有韧性,口味酸甜适宜,成品感官上与猕猴桃鲜果相似,既保证了猕猴桃的储存方便性,同时成品中维生素C等营养物质保留程度高,避免了猕猴桃深加工过程中营养损失过多的现象,具有广阔的市场前景。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种猕猴桃果冻脆片。
背景技术
猕猴桃维生素C含量在水果中名列前茅,一颗猕猴桃能提供一个人一日维生素C需求量的两倍多,被誉为“维C之王”。猕猴桃营养全面、丰富,含有一些人体不可缺少的重要物质,因此,对保持人体健康,防病治病具有重要的作用。多食用猕猴桃可以预防老年骨质疏松,抑制胆固醇在动脉内壁的沉积,从而防治动脉硬化,可改善心肌功能,防治心脏病等。
但是,猕猴桃属皮薄多汁的浆果,而且对乙烯敏感,采收时期又正值高温季节,果实采后极易变软腐烂,严重影响猕猴桃种植业的发展。因此需要一种良好的加工方法,既保留了猕猴桃本身的营养成分,又保证了猕猴桃的储存方便性。
发明内容
为了解决上述技术问题,本发明提供了一种口感好、既保留了猕猴桃本身的营养成分,又保证了猕猴桃的储存方便性的猕猴桃果冻脆片。
本发明的技术方案如下:
一种猕猴桃果冻脆片,其特征在于:包括猕猴桃脆片(1)以及夹在所述猕猴桃脆片(1)之间缺口(11)内的果冻层(2)。
进一步的,所述猕猴桃脆片(1)的制备方法,包括以下步骤:
S1、挑选无腐烂、无虫斑、完整无机械损伤且手感不软烂的猕猴桃,用清水清洗表面杂质,选择合适的猕猴桃鲜果能够保证后续脆片加工的口感以及外形;剥皮后,切分成厚度为4-6mm的薄片,并将薄片对半切口,留下与薄片边缘0.6-1cm的连接处;可以有效提高后续加入果冻液后成品塑性的工作效率;
S2、将猕猴桃薄片在护色剂中浸泡20-30min;避免猕猴桃薄片在上时间加工过程中因氧化表面变成褐色,降低成品的感官效果;
S3、将猕猴桃薄片置于微波干燥箱中低温烘干至含水率为8%-20%,温度为40-60℃,烘干时间为8-12h;低温烘干不仅能够有效提高后续膨化工序的膨化效果效果,同时不会破坏猕猴桃内的营养元素;
S4、将脱水后的薄片均匀平铺在托盘内置于膨化压力罐中,进行真空低温膨化,得到所述猕猴桃脆片。采用真空低温膨化后的猕猴桃脆片具有低脂肪、低热量、高纤维、富含维生素等特点,浓缩了猕猴桃原有的酸甜风味,并克服了其他膨化方式易腐败、不易吸收等缺点;
进一步的,所述果冻层的制备方法,包括以下步骤:
S1、挑选无腐烂和虫斑的猕猴桃,用质量浓度为0.2%的食盐水浸泡10min,去除表皮;果冻液选用的猕猴桃对其外观要求较低,可以使用一些手感软烂并且外形不规则的猕猴桃,避免资源浪费;采用食盐水浸泡能够有效去除表面杂质和细菌等物质;
S2、将猕猴桃果肉搅拌破碎后加入纯净水,并通过80目筛网过滤;
S3、将猕猴桃果汁加热至90℃加入魔芋精粉、白砂糖、护色酸味剂和凝固剂进行搅拌15-20min,然后加入黑芝麻继续搅拌20min,即可得到成品。魔芋精粉能够有效提高果冻层口感,通过护色酸味剂、凝固剂的配合不仅能够使榨汁后变成褐色的果汁恢复成浅绿色而且能够增加果冻的软嫩弹牙口感;果冻中加入黑芝麻,使果冻层从感官和口感上都和猕猴桃鲜果相似;
进一步的,将所述果冻层果冻液注入所述猕猴桃脆片之间的缺口中,冷却至室温后速冻至-18℃,再缓慢升温至室温,即可得到成品。将半成品塑性后,速冻进行灭菌消毒,并保证成品口感以及内部营养元素不会流失;
进一步的,所述猕猴桃脆片制备方法步骤S2中的护色剂为质量浓度为0.2%的NaCl溶液和质量浓度为0.25%的L-抗坏血酸溶液。NaCl溶液和L-抗坏血酸溶液的配合能够有效减少猕猴桃薄片表面的氧化,保持原来翠绿色外形;
更进一步的,所述果冻层制备方法步骤步骤S3中的护色酸味剂为柠檬酸,所述凝固剂为海藻酸钠和卡拉胶的混合物。柠檬酸能够有效将变成褐色的猕猴桃果汁恢复成浅青色,增加酸味口感,同时海藻酸钠和卡拉胶的配合能够使成型后的果冻成型效果好、弹性好,避免使用单一凝固剂造成的脆性大、弹性小的现象。
本发明的有益效果在于:
根据本发明制备的猕猴桃果冻脆片外管色泽鲜艳,外部口感酥脆,内部弹牙有韧性,口味酸甜适宜,成品感官上与猕猴桃鲜果相似,既保证了猕猴桃的储存方便性,同时成品中维生素C等营养物质保留程度高,避免了猕猴桃深加工过程中营养损失过多的现象,具有广阔的市场前景。
附图说明
图1为本发明的结构示意图;
图中:1-猕猴桃脆片,11-缺口,2-果冻层。
具体实施方式
下面结合附图和实施例,对本发明的具体实施方式作进一步详细描述。以下实施例用于说明本发明,但不用来限制本发明的范围。
一种猕猴桃果冻脆片,包括猕猴桃脆片1以及夹在所述猕猴桃脆片1之间缺口11内的果冻层2。
实施例1
所述猕猴桃脆片1的制备方法,包括以下步骤:
S1、挑选无腐烂、无虫斑、完整无机械损伤且手感不软烂的猕猴桃,用清水清洗表面杂质,剥皮后,切分成厚度为4mm的薄片,并将薄片对半切口,留下与薄片边缘0.8cm的连接处;
S2、将猕猴桃薄片在护色剂中浸泡30min,其中所述护色剂为质量浓度为0.2%的NaCl溶液和质量浓度为0.25%的L-抗坏血酸溶液;
S3、将猕猴桃薄片置于微波干燥箱中低温烘干至含水率为8%-20%,温度为60℃,烘干时间为10h;
S4、将脱水后的薄片均匀平铺在托盘内置于膨化压力罐中,进行真空低温膨化,得到所述猕猴桃脆片。
所述果冻层2果冻液的制备方法,包括以下步骤:
S1、挑选无腐烂和虫斑的猕猴桃,用质量浓度为0.2%的食盐水浸泡10min,去除表皮;
S2、将猕猴桃果肉搅拌破碎后加入纯净水,并通过80目筛网过滤;
S3、将猕猴桃果汁加热至90℃加入魔芋精粉、白砂糖、护色酸味剂和凝固剂进行搅拌20min,然后加入黑芝麻继续搅拌20min,即可得到成品。其中,护色酸味剂为柠檬酸,所述凝固剂为海藻酸钠和卡拉胶的混合物。
实施例2
所述猕猴桃脆片1的制备方法,包括以下步骤:
S1、挑选无腐烂、无虫斑、完整无机械损伤且手感不软烂的猕猴桃,用清水清洗表面杂质,剥皮后,切分成厚度为5mm的薄片,并将薄片对半切口,留下与薄片边缘0.6cm的连接处;
S2、将猕猴桃薄片在护色剂中浸泡20min,其中所述护色剂为质量浓度为0.2%的NaCl溶液和质量浓度为0.25%的L-抗坏血酸溶液
S3、将猕猴桃薄片置于微波干燥箱中低温烘干至含水率为8%-20%,温度为50℃,烘干时间为10h;
S4、将脱水后的薄片均匀平铺在托盘内置于膨化压力罐中,进行真空低温膨化,得到所述猕猴桃脆片。
所述果冻层2果冻液的制备方法,包括以下步骤:
S1、挑选无腐烂和虫斑的猕猴桃,用质量浓度为0.2%的食盐水浸泡10min,去除表皮;
S2、将猕猴桃果肉搅拌破碎后加入纯净水,并通过80目筛网过滤;
S3、将猕猴桃果汁加热至90℃加入魔芋精粉、白砂糖、护色酸味剂和凝固剂进行搅拌15min,然后加入黑芝麻继续搅拌20min,即可得到成品。其中,护色酸味剂为柠檬酸,所述凝固剂为海藻酸钠和卡拉胶的混合物。
实施例3
所述猕猴桃脆片1的制备方法,包括以下步骤:
S1、挑选无腐烂、无虫斑、完整无机械损伤且手感不软烂的猕猴桃,用清水清洗表面杂质,剥皮后,切分成厚度为6mm的薄片,并将薄片对半切口,留下与薄片边缘1cm的连接处;
S2、将猕猴桃薄片在护色剂中浸泡25min,其中所述护色剂为质量浓度为0.2%的NaCl溶液和质量浓度为0.25%的L-抗坏血酸溶液
S3、将猕猴桃薄片置于微波干燥箱中低温烘干至含水率为8%-20%,温度为40℃,烘干时间为12h;
S4、将脱水后的薄片均匀平铺在托盘内置于膨化压力罐中,进行真空低温膨化,得到所述猕猴桃脆片。
所述果冻层2果冻液的制备方法,包括以下步骤:
S1、挑选无腐烂和虫斑的猕猴桃,用质量浓度为0.2%的食盐水浸泡10min,去除表皮;
S2、将猕猴桃果肉搅拌破碎后加入纯净水,并通过80目筛网过滤;
S3、将猕猴桃果汁加热至90℃加入魔芋精粉、白砂糖、护色酸味剂和凝固剂进行搅拌20min,然后加入黑芝麻继续搅拌20min,即可得到成品。其中,护色酸味剂为柠檬酸,所述凝固剂为海藻酸钠和卡拉胶的混合物。
将实施例1-3中分别制备的所述果冻层2果冻液注入所述猕猴桃脆片1之间的缺口11中,冷却至室温后速冻至-18℃,再缓慢升温至室温,即可得到成品。分别测定猕猴桃鲜果和根据实施例1-3制备的猕猴桃果冻脆片的感官指标和理化指标,实验数据如下:
实验证明,本发明提供的产品30d常温储藏后形态无明显变化,显著提高猕猴桃的存储时间,便于运输销售;同时经过深加工处理后Vc的损失率均小于20%,营养物质保留程度高,避免了猕猴桃深加工过程中营养损失过多的现象,具有广阔的市场前景。
实验证明,加入复合污泥固化剂后,污泥中的含水率大幅度降低,同时无侧限抗压强度较高,说明通过加入复合污泥固化剂后,污泥内部构成骨架,作为通道有效排除污泥中的水分,另外增强了固结体的强度。加入复合污泥后的的污泥无臭味,能够满足填埋和建筑填土的要求,也可以利用磨具制成各种形状的砖用于建筑,也达到以废制废的效果,实现污泥的资源化利用。
以上述依据本发明理想实施例为启示,通过上述的说明内容,相关工作人员完全可以在不偏离本项发明技术思想的范围内,进行多样的变更以及修改。本项发明的技术性范围并不局限于说明书上的内容,必须要根据权利要求范围来确定其技术性范围。
Claims (6)
1.一种猕猴桃果冻脆片,其特征在于:包括猕猴桃脆片(1)以及夹在所述猕猴桃脆片(1)之间缺口(11)内的果冻层(2)。
2.根据权利要求1所述的一种猕猴桃果冻脆片,其特征在于:所述猕猴桃脆片(1)的制备方法,包括以下步骤:
S1、挑选无腐烂、无虫斑、完整无机械损伤且手感不软烂的猕猴桃,用清水清洗表面杂质,剥皮后,切分成厚度为4-6mm的薄片,并将薄片对半切口,留下与薄片边缘0.6-1cm的连接处;
S2、将猕猴桃薄片在护色剂中浸泡20-30min;
S3、将猕猴桃薄片置于微波干燥箱中低温烘干至含水率为8%-20%,温度为40-60℃,烘干时间为8-12h;
S4、将脱水后的薄片均匀平铺在托盘内置于膨化压力罐中,进行真空低温膨化,得到所述猕猴桃脆片。
3.根据权利要求1所述的一种猕猴桃果冻脆片,其特征在于:所述果冻层(2)果冻液的制备方法,包括以下步骤:
S1、挑选无腐烂和虫斑的猕猴桃,用质量浓度为0.2%的食盐水浸泡10min,去除表皮;
S2、将猕猴桃果肉搅拌破碎后加入纯净水,并通过80目筛网过滤;
S3、将猕猴桃果汁加热至90℃加入魔芋精粉、白砂糖、护色酸味剂和凝固剂进行搅拌15-20min,然后加入黑芝麻继续搅拌20min,即可得到成品。
4.根据权利要求1所述的一种猕猴桃果冻脆片,其特征在于:将所述果冻层(2)果冻液注入所述猕猴桃脆片(1)之间的缺口(11)中,冷却至室温后速冻至-18℃,再缓慢升温至室温,即可得到成品。
5.根据权利要求2所述的一种猕猴桃果冻脆片,其特征在于:所述步骤S2中的护色剂为质量浓度为0.2%的NaCl溶液和质量浓度为0.25%的L-抗坏血酸溶液。
6.根据权利要求3所述的一种猕猴桃果冻脆片,其特征在于:所述步骤S3中的护色酸味剂为柠檬酸,所述凝固剂为海藻酸钠和卡拉胶的混合物。
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