CN108308354A - 一种猕猴桃果脯的加工方法 - Google Patents
一种猕猴桃果脯的加工方法 Download PDFInfo
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Abstract
本发明公开了一种猕猴桃果脯的加工方法，涉及果脯加工技术领域，包括以下步骤：切片、护色、烫漂、糖渍、糖煮、预干燥、浸膜、干燥。本发明制备的猕猴桃果脯风味纯正、色泽稳定、口感好，贮藏时间长，具有调中理气，生津润燥，解热除烦功效。
Description
技术领域
本发明涉及蜜饯加工技术领域，尤其涉及一种猕猴桃果脯的加工方法。
背景技术
猕猴桃，也称奇异果，狐狸桃、藤梨、羊桃、木子、毛木果、麻藤果、杨汤梨等，果形一般为椭圆状，早期外观呈绿褐色，成熟后呈红褐色，表皮覆盖浓密绒毛，不可食用，其内是呈亮绿色的果肉和一排黑色或者红色的种子，是一种品质鲜嫩，营养丰富，风味鲜美的水果。
猕猴桃的质地柔软，除含有丰富的维生素C、A、E以及钾、镁、纤维素之外，还含有其他水果比较少见的营养成分—叶酸、胡萝卜素、钙、黄体素、氨基酸、天然肌醇。猕猴桃的钙含量是葡萄柚的2.6倍、苹果的17倍、香蕉的4倍，维生素C的含量是柳橙的2倍。因此，它的营养价值远超过其他水果。最可贵的是，猕猴桃还含有其他水果中少见的镁。对爱美的女士来说，奇异果是最合适的减肥食品。猕猴桃因此也被称为“水果珍品”，“果中之王”的美誉。
猕猴桃营养丰富，但鲜果肉嫩汁多，容易腐烂，不耐贮藏，而且有点酸涩，有些人不爱它的味道，如果经过一定工序加工以后再食用，其口感更佳，而且更易贮藏，也方便携带，因此研究以新鲜猕猴桃果为原料加工制成果脯等保健休闲食品，是一件很有意义的事。现有技术中猕猴桃果脯色泽不佳，贮藏时间短，口感不佳。
发明内容
基于背景技术存在的技术问题，本发明提出了一种猕猴桃果脯的加工方法，该果脯风味纯正、色泽稳定、口感好，贮藏时间长。
本发明提出的一种猕猴桃果脯的加工方法，包括以下步骤：
S1.切片：选择果肉坚实、无腐烂的八成熟的猕猴桃，清洗干净后去皮，切成2-4mm厚的切片；
S2.护色：将猕猴桃切片放入护色固化剂中，浸泡10-20min，捞出沥干；
S3.烫漂：将护色固化后的切片放入沸水中烫漂2-4min，取出沥干水分；
S4.糖渍：取猕猴桃果肉重量20-30％的蔗糖进行糖渍，糖渍时将果胚从下到上分成N层，每层撒蔗糖进行浸渍，且第N层果胚中干糖用量高于第M层，1≤M<N≤5，糖渍10-12h，糖渍过程中自初始浸渍5h后每隔1-2h微波预热1-3min，取出沥干，糖液备用；
S5.糖煮：向糖液中加入淀粉糖浆调节至15-17波美度，加入糖渍后的猕猴桃切片，煮制30-50min，再加入淀粉糖浆调节至24-26波美度，煮制40-60min，再用淀粉糖浆调节至32-35波美度，浸渍50-80min，取出沥干；
S6.预干燥：将糖煮后的猕猴桃切片放入烘烤室中，在65-75℃下烘烤至含水量为30-35％；
S7.浸膜：将预干燥后的猕猴桃切片加入到0.2-0.5％海藻酸钠溶液中浸泡1-3min，取出；
S8.干燥：将浸膜后的猕猴桃切片放入烘烤室中，在60-70℃下烘烤至含水量为20-25％，取出，晾凉，包装，即得。
优选地，所述S2中，护色固化剂包括以下质量百分数的成分：1-2％食盐、0.5-0.8％柠檬酸、0.5-1％氯化钙、0.02-0.06％辅酶Q10、0.1-0.2％焦亚硫酸钠、2-5％乙醇，余量为水。
优选地，所述S2中，猕猴桃切片和护色固化剂的质量比为1：4-8。
优选地，所述S4中，微波加热功率为400-600W。
有益效果：本发明中将猕猴桃切片放入护色固化剂中浸泡，明显降低后续加工过程中褐变现象的发生；将护色固化后的猕猴桃切片再进行烫漂，一方面能够杀灭氧化酶防止氧化变色，另一方面还有利于糖渍过程中糖分的渗透；糖渍过程中分层糖渍，且从下到上用糖量递增，使得各部分的糖渍均匀，避免口感不均一，此外，糖渍过程中采用微波加热辅助，有利于糖分渗透到猕猴桃果肉中；再经分段糖煮后，提高其透明感，且重复利用糖渍中的糖液，并添加淀粉糖浆，甜味柔和，改善口感；将预干燥至一定含水量的猕猴桃切片放入海藻酸钠溶液中，有利于其表面吸收，继续干燥下海藻酸钠在猕猴桃切片表面形成一层薄膜，能够隔绝空气，抑制细菌入侵，有效防止猕猴桃果脯长久防止变色，延长储藏时间。本发明制备的猕猴桃果脯风味纯正、色泽稳定、口感好，贮藏时间长，具有调中理气，生津润燥，解热除烦功效。
具体实施方式
下面，通过具体实施例对本发明的技术方案进行详细说明。
实施例1
本发明提出的一种猕猴桃果脯的加工方法，包括以下步骤：
S1.切片：选择果肉坚实、无腐烂的八成熟的猕猴桃，清洗干净后去皮，切成2mm厚的切片；
S2.护色：将猕猴桃切片放入护色固化剂中，浸泡10min，捞出沥干；
S3.烫漂：将护色固化后的切片放入沸水中烫漂2min，取出沥干水分；
S4.糖渍：取猕猴桃果肉重量20％的蔗糖进行糖渍，糖渍时将果胚从下到上分成2层，每层撒蔗糖进行浸渍，上层干糖用量高于底层，糖渍10h，糖渍过程中自初始浸渍5h后每隔1h微波预热1min，取出沥干，糖液备用；
S5.糖煮：向糖液中加入淀粉糖浆调节至15波美度，加入糖渍后的猕猴桃切片，煮制30min，再加入淀粉糖浆调节至24波美度，煮制40min，再用淀粉糖浆调节至32波美度，浸渍50min，取出沥干；
S6.预干燥：将糖煮后的猕猴桃切片放入烘烤室中，在65℃下烘烤至含水量为30％；
S7.浸膜：将预干燥后的猕猴桃切片加入到0.2％海藻酸钠溶液中浸泡1min，取出；
S8.干燥：将浸膜后的猕猴桃切片放入烘烤室中，在60℃下烘烤至含水量为20％，取出，晾凉，包装，即得。
实施例2
本发明提出的一种猕猴桃果脯的加工方法，包括以下步骤：
S1.切片：选择果肉坚实、无腐烂的八成熟的猕猴桃，清洗干净后去皮，切成3mm厚的切片；
S2.护色：将猕猴桃切片放入4倍护色固化剂中，浸泡15min，捞出沥干；其中，护色固化剂包括以下质量百分数的成分：1％食盐、0.5％柠檬酸、0.5％氯化钙、0.02％辅酶Q10、0.1％焦亚硫酸钠、2％乙醇，余量为水；
S3.烫漂：将护色固化后的切片放入沸水中烫漂3min，取出沥干水分；
S4.糖渍：取猕猴桃果肉重量24％的蔗糖进行糖渍，糖渍时将果胚从下到上分成3层，每层撒蔗糖进行浸渍，且从下到上每层干糖用量比例为25％、35％、40％，糖渍11h，糖渍过程中自初始浸渍5h后每隔1.5h微波预热2min，微波加热功率为500W，取出沥干，糖液备用；
S5.糖煮：向糖液中加入淀粉糖浆调节至16波美度，加入糖渍后的猕猴桃切片，煮制40min，再加入淀粉糖浆调节至25波美度，煮制50min，再用淀粉糖浆调节至33波美度，浸渍60min，取出沥干；
S6.预干燥：将糖煮后的猕猴桃切片放入烘烤室中，在70℃下烘烤至含水量为32％；
S7.浸膜：将预干燥后的猕猴桃切片加入到0.3％海藻酸钠溶液中浸泡1min，取出；
S8.干燥：将浸膜后的猕猴桃切片放入烘烤室中，在65℃下烘烤至含水量为22％，取出，晾凉，包装，即得。
实施例3
本发明提出的一种猕猴桃果脯的加工方法，包括以下步骤：
S1.切片：选择果肉坚实、无腐烂的八成熟的猕猴桃，清洗干净后去皮，切成3mm厚的切片；
S2.护色：将猕猴桃切片放入6倍护色固化剂中，浸泡18min，捞出沥干；其中，护色固化剂包括以下质量百分数的成分：1.5％食盐、0.6％柠檬酸、0.8％氯化钙、0.04％辅酶Q10、0.15％焦亚硫酸钠、4％乙醇，余量为水；
S3.烫漂：将护色固化后的切片放入沸水中烫漂2min，取出沥干水分；
S4.糖渍：取猕猴桃果肉重量27％的蔗糖进行糖渍，糖渍时将果胚从下到上分成4层，每层撒蔗糖进行浸渍，且从下到上每层干糖用量比例为10％、20％、30％、40％，糖渍11.5h，糖渍过程中自初始浸渍5h后每隔1.5h微波预热2.5min，微波加热功率为500W，取出沥干，糖液备用；
S5.糖煮：向糖液中加入淀粉糖浆调节至16.5波美度，加入糖渍后的猕猴桃切片，煮制45min，再加入淀粉糖浆调节至25.5波美度，煮制55min，再用淀粉糖浆调节至34波美度，浸渍70min，取出沥干；
S6.预干燥：将糖煮后的猕猴桃切片放入烘烤室中，在72℃下烘烤至含水量为33％；
S7.浸膜：将预干燥后的猕猴桃切片加入到0.4％海藻酸钠溶液中浸泡2min，取出；
S8.干燥：将浸膜后的猕猴桃切片放入烘烤室中，在67℃下烘烤至含水量为23％，取出，晾凉，包装，即得。
实施例4
本发明提出的一种猕猴桃果脯的加工方法，包括以下步骤：
S1.切片：选择果肉坚实、无腐烂的八成熟的猕猴桃，清洗干净后去皮，切成4mm厚的切片；
S2.护色：将猕猴桃切片放入8倍护色固化剂中，浸泡20min，捞出沥干；其中，护色固化剂包括以下质量百分数的成分：2％食盐、0.8％柠檬酸、1％氯化钙、0.06％辅酶Q10、0.2％焦亚硫酸钠、5％乙醇，余量为水；
S3.烫漂：将护色固化后的切片放入沸水中烫漂4min，取出沥干水分；
S4.糖渍：取猕猴桃果肉重量30％的蔗糖进行糖渍，糖渍时将果胚从下到上分成5层，每层撒蔗糖进行浸渍，且从下到上每层干糖用量比例为5％、15％、20％、25％、35％，糖渍12h，糖渍过程中自初始浸渍5h后每隔2h微波预热3min，微波加热功率为600W，取出沥干，糖液备用；
S5.糖煮：向糖液中加入淀粉糖浆调节至17波美度，加入糖渍后的猕猴桃切片，煮制50min，再加入淀粉糖浆调节至26波美度，煮制60min，再用淀粉糖浆调节至35波美度，浸渍80min，取出沥干；
S6.预干燥：将糖煮后的猕猴桃切片放入烘烤室中，在75℃下烘烤至含水量为35％；
S7.浸膜：将预干燥后的猕猴桃切片加入到0.5％海藻酸钠溶液中浸泡3min，取出；
S8.干燥：将浸膜后的猕猴桃切片放入烘烤室中，在70℃下烘烤至含水量为25％，取出，晾凉，包装，即得。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (4)
1.一种猕猴桃果脯的加工方法，其特征在于，包括以下步骤：
S1.切片：选择果肉坚实、无腐烂的八成熟的猕猴桃，清洗干净后去皮，切成2-4mm厚的切片；
S2.护色：将猕猴桃切片放入护色固化剂中，浸泡10-20min，捞出沥干；
S3.烫漂：将护色固化后的切片放入沸水中烫漂2-4min，取出沥干水分；
S4.糖渍：取猕猴桃果肉重量20-30％的蔗糖进行糖渍，糖渍时将果胚从下到上分成N层，每层撒蔗糖进行浸渍，且第N层果胚中干糖用量高于第M层，1≤M<N≤5，糖渍10-12h，糖渍过程中自初始浸渍5h后每隔1-2h微波预热1-3min，取出沥干，糖液备用；
S5.糖煮：向糖液中加入淀粉糖浆调节至15-17波美度，加入糖渍后的猕猴桃切片，煮制30-50min，再加入淀粉糖浆调节至24-26波美度，煮制40-60min，再用淀粉糖浆调节至32-35波美度，浸渍50-80min，取出沥干；
S6.预干燥：将糖煮后的猕猴桃切片放入烘烤室中，在65-75℃下烘烤至含水量为30-35％；
S7.浸膜：将预干燥后的猕猴桃切片加入到0.2-0.5％海藻酸钠溶液中浸泡1-3min，取出；
S8.干燥：将浸膜后的猕猴桃切片放入烘烤室中，在60-70℃下烘烤至含水量为20-25％，取出，晾凉，包装，即得。
2.根据权利要求1所述的猕猴桃果脯的加工方法，其特征在于，所述S2中，护色固化剂包括以下质量百分数的成分：1-2％食盐、0.5-0.8％柠檬酸、0.5-1％氯化钙、0.02-0.06％辅酶Q10、0.1-0.2％焦亚硫酸钠、2-5％乙醇，余量为水。
3.根据权利要求1所述的猕猴桃果脯的加工方法，其特征在于，所述S2中，猕猴桃切片和护色固化剂的质量比为1：4-8。
4.根据权利要求1所述的猕猴桃果脯的加工方法，其特征在于，所述S4中，微波加热功率为400-600W。
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| CN103892019A (zh) * | 2012-12-26 | 2014-07-02 | 王兆兵 | 一种猕猴桃果脯的制备方法 |
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