CN108094650A - 一种低糖火龙果皮果脯加工方法 - Google Patents
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Abstract
本发明属于食品加工技术领域，尤其涉及一种低糖火龙果皮果脯加工方法；包括以下步骤：清洗、消毒、浸糖、干燥；本发明制备的火龙果皮果脯，通过采用一定的复合糖液浸糖，真空干燥，保证了产品的水分含量在25％左右，产品具有较好的外型和口感，使得制备的果脯甜味稳定，干燥受热时不易发生美拉德反应，对延长产品的货架期效果明显，同时抑制火龙果皮中单宁异性增生，达到护色、保鲜、增重效果，延长保质期。制备的火龙果皮果脯，色泽紫红，均匀一致，明有光泽，饱满度好，不粘手，无破裂，透甜酸度适中，无异味，软硬适中，有嚼劲。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种低糖火龙果皮果脯加工方法。
背景技术
火龙果(Pitaya)又称为红龙果，为仙人掌科(Cactaceae)量天尺属植物。果皮颜色为紫红色，艳丽迷人，而果肉颜色有白、黄、红等几个不同品种。火龙果在我国台湾栽培较多，已有十多年的历史，目前已在海南、广西、广东、福建等省区兴起，是热带、亚热带的名优水果之一，火龙果具有非常高的营养价值，含有丰富的花青苷、植物白蛋白、VC及膳食纤维，已经成为优良的绿色保健食品。
作为水果食用时，火龙果的皮经常当做废物被抛弃掉，但果皮中含有大量的膳食纤维、花青素、黄酮、可溶性还原糖等成分。现在水果加工厂加工火龙果只使用果肉部分，而火龙果的外皮则作为废弃物处置，因而将火龙果果皮加工成果脯，可以提高副产物的利用率。但是现在加工火龙果皮普遍采用糖液煮制经过硬化的火龙果皮，通过在糖液中加酸加热的方式提高还原糖含量，防止果脯返砂，由于火龙果皮中的花青素、黄酮等都不耐高温，糖液煮制的方法会严重破坏这些营养成分，降低了产品的营养价值。
发明内容
本发明针对以上技术问题，提供了一种低糖火龙果皮果脯加工方法。
具体是通过以下技术方案来实现的：
一种低糖火龙果皮果脯加工方法，包括以下制备步骤：
1)清洗：火龙果皮上清洗，削除鳞片，切成条备用；
2)消毒：将步骤1)得到的果皮条浸泡消毒液中，消毒；
3)浸糖：将步骤2)消毒后的果皮浸泡于复合糖液中；
4)干燥：将浸糖后的果皮干燥，封装，既得。
进一步，所述的消毒液，是质量浓度为100-200mg/L的二氧化氯溶液。
进一步，所述的消毒，是将果皮浸泡于消毒液中30-90s。
进一步，所述的复合糖液，含有65％高麦芽糖浆、其质量分数为10-20％，食用甘油，其质量分数为0.5-0.8％，苹果酸、质量分数为0.2-0.4％，糖度为25-35°BX。
进一步，所述的复合糖液，含有65％高麦芽糖浆、其质量分数为10％，食用甘油，其质量分数为0.8％，苹果酸、质量分数为0.4％，糖度为30°BX。
进一步，所述的浸糖，是在复合糖液中浸泡20-27h。
进一步，所述的干燥，是在30-40℃、真空干燥8-16h。
有益效果，本发明制备的火龙果皮果脯，通过采用一定的复合糖液浸糖，真空干燥，保证了产品的水分含量在25％左右，产品具有较好的外型和口感，使得制备的果脯甜味稳定，干燥受热时不易发生美拉德反应，对延长产品的货架期效果明显，同时抑制火龙果皮中单宁异性增生，达到护色、保鲜、增重效果，延长保质期。制备的火龙果皮果脯，色泽紫红，均匀一致，明有光泽，饱满度好，不粘手，无破裂，透甜酸度适中，无异味，软硬适中，有嚼劲。
综上所述，本发明制备的火龙果皮果脯，与现有技术相比，具有以下有点：
1)制备步骤简单，没有进行硬化护色、蒸煮或糖液煮制的工序，通过低温短时浸糖处理，最大限度的减少火龙果皮中营养物质的破坏损失，保留火龙果皮的营养及色泽。
2)制备的成品中，低糖火龙果皮果脯水分23.9％；总糖43.2％；还原糖29％；总酸0.31％，保证了火龙果皮果脯口感较优。
具体实施方式
下面对本发明的具体实施方式作进一步详细的说明，但本发明并不局限于这些实施方式，任何在本实施例基本精神上的改进或代替，仍属于本发明权利要求所要求保护的范围。
实施例1
一种低糖火龙果皮果脯加工方法，包括以下制备步骤：
1)清洗：火龙果皮清洗，削除鳞片，切成条备用；
2)消毒：将步骤1)得到的果皮条浸泡消毒液中，消毒；
3)浸糖：将步骤2)消毒后的果皮浸泡于复合糖液中；
4)干燥：将浸糖后的果皮干燥，封装，既得。
所述的消毒液，是质量浓度为100mg/L的二氧化氯溶液。
所述的消毒，是将果皮浸泡于消毒液中90s。
所述的复合糖液，含有65％高麦芽糖浆、其质量分数为10％，食用甘油，其质量分数为0.8％，苹果酸、质量分数为0.4％，糖度为30°BX。
所述的浸糖，是在复合糖液中浸泡24h。
所述的干燥，是在30℃、真空干燥12h。
实施例2
一种低糖火龙果皮果脯加工方法，包括以下制备步骤：
1)清洗：火龙果皮清洗，削除鳞片，切成条备用；
2)消毒：将步骤1)得到的果皮条浸泡消毒液中，消毒；
3)浸糖：将步骤2)消毒后的果皮浸泡于复合糖液中；
4)干燥：将浸糖后的果皮干燥，封装，既得。
所述的消毒液，是质量浓度为150mg/L的二氧化氯溶液。
所述的消毒，是将果皮浸泡于消毒液中60s。
所述的复合糖液，含有65％高麦芽糖浆、其质量分数为10％，食用甘油，其质量分数为0.8％，苹果酸、质量分数为0.4％，糖度为30°BX。
所述的浸糖，是在复合糖液中浸泡24h。
所述的干燥，是在35℃、真空干燥10h。
实施例3
一种低糖火龙果皮果脯加工方法，包括以下制备步骤：
1)清洗：火龙果皮上清洗，削除鳞片，切成条备用；
2)消毒：将步骤1)得到的果皮条浸泡消毒液中，消毒；
3)浸糖：将步骤2)消毒后的果皮浸泡于复合糖液中；
4)干燥：将浸糖后的果皮干燥，封装，既得。
所述的消毒液，是质量浓度为200mg/L的二氧化氯溶液。
所述的消毒，是将果皮浸泡于消毒液中30s。
所述的复合糖液，含有65％高麦芽糖浆、其质量分数为10％，食用甘油，其质量分数为0.8％，苹果酸、质量分数为0.4％，糖度为30°BX。
所述的浸糖，是在复合糖液中浸泡24h。
所述的干燥，是在40℃、真空干燥8h。
实施例4-11复合糖液配方如表2所示
表1复合糖液条件编号
表2实施例4-11复合糖液配比
实施例4-11其它的操作步骤与实施例2相同。
实验例
1、微生物检测
火龙果果实是露天生长，果皮上带有许多病菌和污垢，因此需进行消毒处理，对实施例1-3火龙果皮进行消毒，同时做阴性对照组，既没有进行任何处理。
表3火龙果皮微生物检测结果
| 实验号 | 检验项目 | 单位 | 检验结果 |
| 实施例1 | 菌落总数 | CFU/g | ﹤10 |
| 实施例2 | 菌落总数 | CFU/g | ﹤10 |
| 实施例3 | 菌落总数 | CFU/g | ﹤10 |
| 阴性对照 | 菌落总数 | CFU/g | 1.0×102 |
2、感官评价
对实施例1-12制备的果脯进行感官评价，评价标准按照表3的标准进行，安排10名专业评审员对其进行评价，取评分的平均值。
表4感官评分标准
表5感官评价结果
通过以上分析发现，本发明制备的火龙果皮果脯，通过采用一定的复合糖液浸糖，真空干燥，保证了产品的水分含量在25％左右，产品具有较好的外型和口感，使得制备的果脯甜味稳定，干燥受热时不易发生美拉德反应，对延长产品的货架期效果明显，同时抑制火龙果皮中单宁异性增生，达到护色、保鲜、增重效果，延长保质期。制备的火龙果皮果脯，色泽紫红，均匀一致，明有光泽，饱满度好，不粘手，无破裂，透甜酸度适中，无异味，软硬适中，有嚼劲。
综上所述，本发明制备的火龙果皮果脯，制备步骤简单，没有进行硬化护色、蒸煮或糖液煮制的工序，通过低温短时浸糖处理，最大限度的减少火龙果皮中营养物质的破坏损失，保留火龙果皮的营养及色泽。经检测，低糖火龙果皮果脯水分23.9％；总糖43.2％；还原糖29％；总酸0.31％。
Claims (6)
1.一种低糖火龙果皮果脯加工方法，其特征在于，包括以下制备步骤：
1)清洗：火龙果皮清洗，削除鳞片，切成条备用；
2)消毒：将步骤1)得到的果皮条浸泡消毒液中，消毒；
3)浸糖：将步骤2)消毒后的果皮浸泡于复合糖液中；所述的复合糖液，含有65％高麦芽糖浆、其质量分数为10-20％，食用甘油，其质量分数为0.5-0.8％，苹果酸、质量分数为0.2-0.4％，糖度为25-35°BX；
4)干燥：将浸糖后的果皮干燥，封装，既得。
2.如权利要求1所述的低糖火龙果皮果脯加工方法，其特征在于，所述的消毒液，是质量浓度为100-200mg/L的二氧化氯溶液。
3.如权利要求1所述的低糖火龙果皮果脯加工方法，其特征在于，所述的消毒，是将果皮浸泡于消毒液中30-90s。
4.如权利要求1所述的低糖火龙果皮果脯加工方法，其特征在于，所述的复合糖液，含有65％高麦芽糖浆、其质量分数为10％，食用甘油，其质量分数为0.8％，苹果酸、质量分数为0.4％，糖度为30°BX。
5.如权利要求1所述的低糖火龙果皮果脯加工方法，其特征在于，所述的浸糖，是在复合糖液中浸泡20-27h。
6.如权利要求1所述的低糖火龙果皮果脯加工方法，其特征在于，所述的干燥，是在30-40℃、真空干燥8-16h。
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| CN109329545A (zh) * | 2018-11-15 | 2019-02-15 | 翁航 | 一种新型低糖火龙果皮果脯的制备方法 |
| CN113826783A (zh) * | 2021-08-26 | 2021-12-24 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | 一种火龙果无籽原汁制备方法 |
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| CN107183296A (zh) * | 2017-06-21 | 2017-09-22 | 上海理工大学 | 火龙果皮果干的制作方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109329545A (zh) * | 2018-11-15 | 2019-02-15 | 翁航 | 一种新型低糖火龙果皮果脯的制备方法 |
| CN113826783A (zh) * | 2021-08-26 | 2021-12-24 | 广西壮族自治区亚热带作物研究所（广西亚热带农产品加工研究所） | 一种火龙果无籽原汁制备方法 |
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