CN107950938A - 一种冻干黄瓜片的制备方法 - Google Patents
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Abstract
本发明公开了一种冻干黄瓜片的制备方法，其包括如下工艺步骤：1)冷冻：将原根黄瓜置于冷藏库冷冻，待切片；2)配制糖液：将蜂蜜和黑糖浆混合搅拌均匀，得糖液；3)切片：切片后进行单面针刺处理；4)真空渗糖：将糖液与黄瓜切片以1:1比例进行浸泡处理，再进行真空吸附处理，得半成品；5)将步骤4)所得半成品经速冻、真空冻干、微波杀菌处理，得成品。本发明将冻干工艺与黄瓜结合，用蜂蜜和黑糖浆的混合物作为真空渗糖的糖液，其中黑糖浆不仅赋予其优异的保健功效，同时具有良好的抗氧化作用，该糖液经冻干后大大延长了黄瓜片的保鲜期，使得其无需添加任何防腐剂。本发明制备得的冻干黄瓜片具有一定保健功效，可作为健康零食长期食用。
Description
技术领域
本发明涉及食品加工领域，特别涉及一种冻干片的制备方法。
背景技术
黄瓜味甘，甜、性凉、苦、无毒，入脾、胃、大肠；具有除热，利水利尿，清热解毒的功效；主治烦渴，咽喉肿痛，火眼，火烫伤；还有减肥功效。此外，黄瓜还具有美容护肤、清口气益肾脏、排毒防便秘、醒酒防中毒、补充维生素、降脂稳压预防糖尿病、减轻关节炎和通风疼痛等作用。另外，蔬果类即食零食因其携带方便和口味多元化深受人们的喜爱。如何将黄瓜应用到即食零食中，对蔬果类即食零食的推广具有重要意义。
发明内容
本发明的目的在于现有技术的不足，提供一种冻干黄瓜片的制备方法，其制备得的黄瓜片可即食，且无任何添加剂。
本发明所采取的技术方案是：一种冻干黄瓜片的制备方法，其包括如下工艺步骤：
1)冷冻：将原根黄瓜置于冷藏库冷冻处理30～45min，洗净后消毒处理，再干燥至硬化，待切片；
2)配制糖液：将蜂蜜和黑糖浆混合搅拌均匀，控制温度在20～25℃范围内，加入柠檬酸继续搅拌，搅拌时间为10～20min，得糖液；
3)切片：将步骤1)所得原根黄瓜去除头部和尾部后切片，再将切片平铺后进行单面针刺处理，得黄瓜切片；
4)真空渗糖：将步骤2)所得糖液与步骤3)所得黄瓜切片以1:1比例进行浸泡处理，待黄瓜切片充分浸泡糖液后，进行真空吸附处理，控制真空度为0.2～0.3MPa，吸附时间为30～40min，然后常压静置20～30min，将静置后的柠檬片捞起，自然沥干10～15s糖液后，得半成品；
5)将步骤4)所得半成品经速冻、真空冻干、微波杀菌处理，得成品。
作为上述方案的进一步改进，步骤1)中所述消毒处理为用浓度为8～12％的氯化钠溶液浸泡30～45s后再用流动水漂洗10～15s。
作为上述方案的进一步改进，步骤2)中所述蜂蜜和黑糖浆的混合比例为1:1.2。
作为上述方案的进一步改进，所述蜂蜜选自椴树蜜、洋槐蜜、荆花蜜、百花蜜、枣花蜜、桂花蜜中的至少一种。
作为上述方案的进一步改进，步骤2)中所述柠檬酸的添加量为糖液总质量的0.1～0.5％；
作为上述方案的进一步改进，步骤3)中所述针刺处理的针孔直径为0.1～0.2cm。
作为上述方案的进一步改进，步骤5)中所述速冻温度为-15～-18℃，速冻时间为3～4h；所述冻干温度为60～70℃，真空度为100～120Pa，冻干时间为18～22h。
本发明的有益效果是：本发明将冻干工艺与黄瓜结合，用蜂蜜与黑糖浆的混合物作为真空渗糖的糖液，其中黑糖浆不仅赋予其优异的保健功效，同时具有良好的抗氧化作用，该糖液经冻干后大大延长了黄瓜片的保鲜期，使得其无需添加任何防腐剂。本发明制备得的冻干黄瓜片可即食，其口感独特，风味良好，具有一定保健功效，可作为健康零食长期食用。
具体实施方式
下面结合实施例对本发明进行具体描述，以便于所属技术领域的人员对本发明的理解。有必要在此特别指出的是，实施例只是用于对本发明做进一步说明，不能理解为对本发明保护范围的限制，所属领域技术熟练人员，根据上述发明内容对本发明作出的非本质性的改进和调整，应仍属于本发明的保护范围。同时下述所提及的原料未详细说明的，均为市售产品；未详细提及的工艺步骤或制备方法为均为本领域技术人员所知晓的工艺步骤或制备方法。一种冻干黄瓜片的制备方法，其包括如下工艺步骤：
1)冷冻：将原根黄瓜置于冷藏库冷冻处理30～45min，洗净后消毒处理，再干燥至硬化，待切片；
2)配制糖液：将蜂蜜和黑糖浆混合搅拌均匀，控制温度在20～25℃范围内，加入柠檬酸继续搅拌，搅拌时间为10～20min，得糖液；
3)切片：将步骤1)所得原根黄瓜去除头部和尾部后切片，再将切片平铺后进行单面针刺处理，得黄瓜切片；
4)真空渗糖：将步骤2)所得糖液与步骤3)所得黄瓜切片以1:1比例进行浸泡处理，待黄瓜切片充分浸泡糖液后，进行真空吸附处理，控制真空度为0.2～0.3MPa，吸附时间为30～40min，然后常压静置20～30min，将静置后的柠檬片捞起，自然沥干10～15s糖液后，得半成品；
5)将步骤4)所得半成品经速冻、真空冻干、微波杀菌处理，得成品。
进一步作为优选的实施方式，步骤1)中所述消毒处理为用浓度为8～12％的氯化钠溶液浸泡30～45s后再用流动水漂洗10～15s。
进一步作为优选的实施方式，步骤2)中所述蜂蜜和黑糖浆的混合比例为1:1.2。
进一步作为优选的实施方式，所述蜂蜜选自椴树蜜、洋槐蜜、荆花蜜、百花蜜、枣花蜜、桂花蜜中的至少一种。
进一步作为优选的实施方式，步骤2)中所述柠檬酸的添加量为糖液总质量的0.1～0.5％；
进一步作为优选的实施方式，步骤3)中所述针刺处理的针孔直径为0.1～0.2cm。
进一步作为优选的实施方式，步骤5)中所述速冻温度为-15～-18℃，速冻时间为3～4h；所述冻干温度为60～70℃，真空度为100～120Pa，冻干时间为18～22h。
上述实施例为本发明的优选实施例，凡与本发明类似的工艺及所作的等效变化，均应属于本发明的保护范畴。
Claims (7)
1.一种冻干黄瓜片的制备方法，其特征在于，包括如下工艺步骤：
1)冷冻：将原根黄瓜置于冷藏库冷冻处理30～45min，洗净后消毒处理，再干燥至硬化，待切片；
2)配制糖液：将蜂蜜和黑糖浆混合搅拌均匀，控制温度在20～25℃范围内，加入柠檬酸继续搅拌，搅拌时间为10～20min，得糖液；
3)切片：将步骤1)所得原根黄瓜去除头部和尾部后切片，再将切片平铺后进行单面针刺处理，得黄瓜切片；
4)真空渗糖：将步骤2)所得糖液与步骤3)所得黄瓜切片以1:1比例进行浸泡处理，待黄瓜切片充分浸泡糖液后，进行真空吸附处理，控制真空度为0.2～0.3MPa，吸附时间为30～40min，然后常压静置20～30min，将静置后的柠檬片捞起，自然沥干10～15s糖液后，得半成品；
5)将步骤4)所得半成品经速冻、真空冻干、微波杀菌处理，得成品。
2.根据权利要求1所得的一种冻干黄瓜片的制备方法，其特征在于：步骤1)中所述消毒处理为用浓度为8～12％的氯化钠溶液浸泡30～45s后再用流动水漂洗10～15s。
3.根据权利要求1所得的一种冻干黄瓜片的制备方法，其特征在于：步骤2)中所述蜂蜜和黑糖浆的混合比例为1:1.2。
4.根据权利要求1或3所述的一种冻干黄瓜片的制备方法，其特征在于：所述蜂蜜选自椴树蜜、洋槐蜜、荆花蜜、百花蜜、枣花蜜、桂花蜜中的至少一种。
5.根据权利要求1所得的一种冻干黄瓜片的制备方法，其特征在于：步骤2)中所述柠檬酸的添加量为糖液总质量的0.1～0.5％。
6.根据权利要求1所得的一种冻干黄瓜片的制备方法，其特征在于：步骤3)中所述针刺处理的针孔直径为0.1～0.2cm。
7.根据权利要求1所述的一种冻干黄瓜片的制备方法，其特征在于：步骤5)中所述速冻温度为-15～-18℃，速冻时间为3～4h；所述冻干温度为60～70℃，真空度为100～120Pa，冻干时间为18～22h。
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